Avocado

19 Nov

Avocado

The avocado (Persea americana) is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or avocado pear also refers to the fruit (technically a large berry that contains a large seed) of the tree, which may be pear-shaped, egg-shaped or spherical.

Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

Health benefits

Avocados are loaded with nearly 20 essential nutrients such as dietary fiber, potassium, vitamin E, B-vitamins, magnesium and folic acid. They are also cholesterol and sodium free, and an excellent source of monosaturated fat. Avocados represent one of the few fruits that provide “good” fats, that can help reduce blood cholesterol levels and decrease risk for heart disease.

Its creamy consistency makes it the first fruit that a baby can eat.

Spicy Hot Basil Minced Meat

19 Nov

This is one simple recipe that a friend of mine, who doesn’t know how to cook shared with me. Good try!

Ingredients:

5 red chili padi, chopped
5 cloves garlic, minced
300g minced meat
1 pack of basil leaves
3 Tbsp Olive oil

Methods:

1. Marinade minced meat with white pepper, salt, soy sauce and coriander seeds powder. Mix well.

2. Heat up oil in a wok, add garlic and ginger and fry until fragrant. Add marinated chicken and stir-fry for two to three minutes until just cooked through.

3. Serve with fragrant rice.

Note: Be caution with the chili padi when you chopped. Avoid touching the chili seeds, as it causes the hot sensation.

Lotus Root Noodle Soup

21 Mar

We came across a rather interesting organic noodle, when we were doing our weekend grocery shopping, which is the Lotus Root Noodle. It comes in 4 square flat blocks of noodles, which could look deceiving, as it is probably enough to feed 3 person. Lotus root soup yes, but noodles, this is rather new. Hence the curious me decided that we shall be cooking noodle this week.

How do I prepared it? Noodle soup, of course. Serving it with a clear soup broth and garnish it with my favorite dishes. That’s how.

It does looked delicious doesn’t it? In fact, I am really happy with how the noodle suited the noodle soup really well. It’s so YUMMY! LOL!

Here’s the combination, my recipes are as below:

Soup ingredients:

1/2 cup  dry anchovies, wash and rinse
1 carrot, peeled and slice
1/4 size  yellow onion
1/4 cup  china salted vegetable (tung choy)

Methods:

1. Drop the anchovies into a medium sized pot which can cater soup for 2-3 person. Fry in medium-low fire for about 5mins, allowing the anchovies to dry-up before adding in one tablespoon of vegetable oil.
2. Add in some salted vegetable, followed by 2 bowls of water, and add in the remaining ingredients, then allow it to boil in high fire.
3. Once it is boiled, set fire to low heat, continue to allow it to boil for about 30mins. Lastly, add in some salt and pepper to moderate the taste.

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Noodles and Other ingredients:

3 square flat blocks,  Lotus Root noodle
1 pack  Enoki mushroom, cut the stalks and clean them
1/2 pack  Organic Choy Sum, cut the stalks and clean them
3 pieces of pork roll with beancurd skin/ngor hiong, clean them  and leave dry
8 slices beancurd skin/fu chuk, clean and rinse

Methods:

1. Add water into a pot and bring it to boil, then add in some salt and one teaspoon of vegetable oil.
2. Cook the noodles for about 3-5mins then move to noodles into cold water.
3. Continue to cook vegetables, mushroom then place them aside.
4. Clean the  pot.
5. Then, prepare a pan with medium fire to reheat the pork roll/ngor hiong without using oil for about 10-15mins, make sure you turn it from time-to-time to avoid burn.

Garnishing:
1. Remove the noodles from cold water and place them into some nice bowls.
2. Place the ingredients in according to your liking. If you refer to my garnishing, I have place beancurd skin, choy sum, pork roll and mushroom.

To serve, add in the hot boiling broth/soup into the individual bowl which you have garnish earlier. And not to forget the Malaysian favorite, chili padi with soy sauce to serve along. 🙂 LOL! If you ask my hubby about this, he will totally agree with it. hahaha! Enjoy, the yummy noodle.

Note: If you do not have some of the ingredients above, feel free to change according to your liking. All my recipes are flexible in style. 🙂

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