Saturday, May 20, 2017

Outdoor St. Norbert's Farmer's Market is open! Asparagus on CBC.

This morning on CBC's Weekend Morning Show with host Nadia Kidwai, I presented some wonderful local asparagus on Avocado Toast.  The Manitoba asparagus is available today at St. Norbert's Farmer's Market for their season opening at River's Edge Farm.  It is a pesticide and spray-free farm that specializes in asparagus and raspberries.

I've also featured some lovely Halibut Steaks in a Kerala recipe.  For a grilling option on this long weekend, treat yourself to a halibut steak.  The marinade is quite easy to prepare.  The wild caught Halibut steaks are available at Gimli Fish.





Green Toast
Nice bread slices.  I made this bread but there are great breads available at the St. Norbert's Farmer's Market.
1 avocado (one or two Haas, or a huge variety available at Dino's Grocery Market on Notre Dame)
Asparagus (In Season Now!  River's Edge Farm has them available today at St. Norbert's Farmer's Market.)  I grilled the asparagus spears that I had drizzled with sesame oil and when done, I grated lemon zest on the spears and a pinch of salt

Easy Bernaise Sauce 

2 tablespoons white wine
1 tablespoon cider vinegar
1 sprig fresh tarragon
1 minced shallot
1/4 teaspoon ground black pepper
1/2 cup butter
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper

Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.

Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.

Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Assembly
Toast the bread and smooth avocado on top.  Place grilled asparagus on top of avocado and drizzle Bernaise sauce on top.  Garnish with fresh chives or tarragon.  

 Grilled Halibut Steaks, (Fish masala fry)

2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.


Enjoy!




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Thursday, May 18, 2017

Fruit Salad With Homemade Tamarind Dressing ?????????





Fruit Salad with sweet and tangy homemade tamarind dressing, add some chopped red chilies/ bird's eye chilies for extra hit! So appetising and refreshing.

During school day when I have breakfast alone at home, this is the kind of breakfast that I'd prepare for myself. Besides serving as breakfast, it's ideal to serve as appetiser or side dish. This is my kind of super food that is high in fibre, antioxidants, vitamin and minerals that keep my tummy clean and flat ;)



Ingredients: 
??

(A) - Peel and cut into chunks ??,??

200g Fresh Pineapple ???? 200?

1 Pear ? 1?

1 Japanese Cucumber ????/??? 1?
(or green apple)

1 Ripe Mango ??? 1?

3 Dried Tomato ??? 3?




(B) - Salad Dressing ???

1 Finely Chopped Red Chili ???/ ??? 1?,??
(or bird's eye chili)

3 tsp Tamarind Paste ??? 3??

5 tsp Sugar ??? 5??

3 tsp Lemon Juice ??? 3??

Zest of 1 Lemon ????,???????  

2 tbsp chopped Pistachio Nut ???/??? 2??
(or peanuts)

1g Salt ? 1?






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!  



Method:

1. Mix all (A) and (B) ingredients separately. 
?(A)?(B)?????????





2. Pour (B) into (A). 
?(B)??(A)?







3. Mix well and serve. 
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If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!







































































Inspired by celebrity chef - Gordon Ramsay. Thank you!

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Thursday, May 11, 2017

Herbal Infused Taiwanese Three Cup Chicken ???????




Herbal infused Taiwanese Three Cup Chicken ??????? - A delectable dish that pair really well with rice. This recipe was adapted from here , I have replaced the sweet soy sauce with rock sugar and light soy sauce, added some Huiji Waist Tonic to enhance the flavour and elevate the nutrition of this dish. 












Ingredients: ??

370g Chicken drumstick (bone in) ????? 370?

18g Sesame Oil ?? 18?

5 cloves Garlic, pounded ?? 5?,??

5 slices Ginger ? 5 ?

Handful of Thai Basil Leaves ??? ??

1 tbsp Red Chili (julienne) ???? 1 ??

Optional: Mix a pinch of corn flour with water ?????????,???? 


Sauce: ??

1 tsp Dark Soy Sauce ??? 1??

35g Soy Sauce ?? 35?

40g Shao Xing Hua Tiao Wine ????? 40?

15g Rock Sugar ?? 15?

10ml Huiji Waist Tonic  ????? 10??
(This product is not suitable for pregnant women and babies. You may omit this if needed. ??/???????,?????)






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!



Method:

1. Heat sesame oil in a skillet. Be careful not to burn the oil.
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2. Add in ginger and garlic. When the oil is bubbling, add in chicken. 
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3. When the bottom of the chicken is slightly brown, flip over and continue to cook until both sides are slightly brown.
???????????





4. Add in all the sauce ingredients. Cover and let it simmer for 1 minute. 
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5. Remove the lid, add in basil leaves and red chili, stir in corn starch, if using. The corn starch is optional, you can omit this and let it simmer a little longer until the sauce is thicken.
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6. When the sauce is thicken, remove from heat. Serve warm with steamed rice.
???????????,???????????????,??LIKE?????????,???????????

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
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Tuesday, May 9, 2017

Nata De Coco Mango Pudding


Nata de coco is chewy, translucent and the texture is similar to jelly that is produced by the fermentation of coconut water. Originated in the Philippines, nata de coco is most commonly used in sweetened desserts and it pair perfectly with pudding, ice cream and fruit cocktails.




In this recipe, I paired it with mango pudding. Why? because it taste really good and adds a nice chewy texture to the creamy pudding. 

This recipe was adapted from here. I adjusted the recipe to yield softer and creamier pudding. If you like pudding that can be un-mould, click here to get the recipe. If you love creamy pudding that serves right in the cup, you may continue to read and try out this recipe. ;)





Ingredients: ??

(A)

40g Water ? 40?

1 tbsp Gelatin Powder ???? 1??


(B)

260g Mango Puree ??? 260?

1 tsp Lemon Juice ??? 1??

60g Mango Cubes ???? 60?,??

70g Nata De Coco ?? 70?

70g Sugar ??? 70?

110g Water ? 110?

82g Whipping Cream ?????? 82?






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

?????????,????????????????????????????????!


Method: ??

1. In a small bowl, sprinkle gelatin over water. Set aside for 10 mins.
???????40???,?10???



after 10 mins...


2. Meanwhile, prepare the mango puree, add 3/4 tsp lemon juice to mango puree, mix well. Add the remaining 1/4 tsp lemon juice to mango cubes, mix well, set aside.
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To prepare mango puree, blend the fresh mangoes and strain through a sieve.



3. When the gelatin is fully bloom, heat water and sugar in a saucepan. Bring to a boil and simmer until sugar is fully dissolved. 
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4. Turn off heat and add in soaked gelatin, stir until the gelatin is fully dissolved.
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5. Stir in mango puree and whipping cream. 
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6. Pour the mixture evenly in the prepared ramekins/ pudding cups. Add in some mango cubes and nata de coco. Cover and keep in the refrigerator for at least 4 hours. Garnish with some mangoes and nata de coco, serve chilled.
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If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

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Saturday, May 6, 2017

High Tea on CBC

This morning on CBC's Weekend Morning Show with host Nadia Kidwai I presented High Tea.  I made Moroccan fresh mint green tea slightly sweet, crust less sandwiches using Old Church Bakery's Feta Dill Sourdough, Gimli Fish's Smoked Goldeye with cream cheese, some smoked salmon and cucumber with dill, and Strawberry Shortcake. These make lovely and easy to prepare dishes for Mothers Day next week.






Smoked Goldeye with Cream Cheese 

1 medium smoked Goldeye (available at Gimli Fish), skinned and pulled off of the bones
1/2 - 1 cup softened cream cheese
1-2 green onions, sliced, or chives
salt and pepper, to taste
optional:  chilies

Mix all ingredients together to make smooth consistency.  Spread generously on crustless bread for high tea.  I used Old Church Bakery's Feta Dill Sourdough, available today at Third and Bird and St. Norbert's Farmer's Market.

Also featured above, smoked salmon with cucumber and dill.

Strawberry Shortcake

 2 cups flour
5 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk

Preheat oven to 400�F.

Strawberries and other berries macerated in a bit of sugar for at least 30 minutes.  Whipped cream with a bit of sugar and vanilla.

Mix dry ingredients above and add the buttermilk until just mixed.  Pour into an ungreased 8" pan and bake for 18 minutes, until golden.  Remove from pan onto a cooling rack after cooling the pan for a few minutes.  Cut into serving pieces and split in half.

Spoon berries and whipped cream over the shortcake and enjoy!


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Monday, May 1, 2017

Cantonese Dry Fried Prawns aka Har Lok In Huiji Waist Tonic Sauce ???????? - Product Review



"I am not a fan of herbal tonic." That's what most youngsters and those in their 20s would say.  When you're getting older, especially women after 30yo, eventually, your body will alert you with some common symptoms such as backache, knee pain, muscle stiffness, fatigue, numbness, grey hair and so on. This is the time you need some tonic to get your 'engine' working properly. 





You may have heard of this, one of the popular herbal tonic in town - Huiji Waist Tonic that's made in Singapore from a GMP certified factory. This tonic helps to strengthen the body and waist, relieve aches in the waist and knee, improve blood circulation, nourish and darken hair. It's a ready-to-consume tonic and it's free from preservatives, artificial colouring and flavouring.




Apart from drinking the tonic as suggested 20ml twice a day, actually I would preferred to add it in my cooking, it taste really good in dishes! Unlike most TCM, Huiji Waist Tonic isn't bitter at all although there's no cane sugar added in it. It is mild in nature and fragrant in scent that makes it perfect to be added in cooking or just drizzle the tonic in soup or steamed dishes to enhance the flavour. By adding the tonic in dishes, it elevate the taste and at the same time, the family gets to enjoy the benefit of Cordyceps, Ginseng, Du Zhong, Dang Gui, He Shou Wu and Da Zao by consuming the delectable home cooked food. 




Sharing here is one of my Huiji Waist Tonic dish - Dry Fried Prawn aka Har Lok. It's an easy and absolutely tasty dish that everyones love, even my little boy who is 'anti-TCM' gives 2 thumbs up! 



Ingredients: 
??

6 Large Prawns (deveined) ?? 6? (??200?,???)
(about 200g) 

1/2 tbsp chopped Garlic ?? 1/2 ??

1/2 tbsp chopped Chili ???? 1/2 ??

1/2 tbsp chopped Shallot ???(??) 1/2 ??

3 slices Ginger (Julienne) ? 3?(??)

Some oil for cooking ? ??

Some chopped spring onion and chilies for garnishing ???,???? ??

Note: If you like it hot and spicy, use chopped bird's eye chili aka chili padi. 
?????,???????????

(A)

1/4 tsp Salt ? 1/4??

1/4 tsp White Pepper ??? 1/4??


(B) - mix in a bowl, set aside. ??,??

1 tbsp Oyster Sauce ?? 1??

1/2 tsp Plum Sauce ??? 1/2??

1 tsp Shao Xing Hua Tiao Wine ????? 1??

1 1/2 tsp Sugar ??? 1 1/2 ??

10ml Huiji Waist Tonic ????? 10??
(This product is not suitable for pregnant women and babies. You may omit this if needed. ??/???????,?????)


1/4 tsp Corn Flour ??? 1/4 ??

1/2 tbsp Water ? 1/2 ??








If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

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Method: ??


1. Wash and dry the prawns with kitchen towels. Toss the prawns with seasoning (A). Let marinate for 15 minutes. 
????,?????(A),????15???



2. Heat oil in a skillet, pan fry the prawns until 90% cooked.
???,???,??90%??






3. Transfer the prawns into a bowl, set aside. The remaining heat will continue to cook the prawns.
??,???




4. Use the same skillet (no washing needed), heat some oil, add in chopped garlic, chilies, shallots and ginger, fry until fragrant.
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5. Add in the cooked prawns and (B).
????(B)?






6. Quick stir to combined and when the sauce is thicken, garnish with some chopped spring onion and chilies. Remove from heat, serve warm.
????,??,?????????,??????????????,??LIKE?????????,???????????

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!








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