Fruit Rojak

It is not so much fun eating this fruit rojak without the CRISPY.  I have been searching for this CRISPY recipe for a long long time but no one is sharing.  So have to put on my thinking cap and try to cook some CRISPIES that go so well with this fruit rojak, they are a perfect match.  

This is one of the favorite snack of all snacks, especially to Sandra and if it is so to you too  please 'like' it on my facebook page, if not, do tell me what is your favorite snack??????.........

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Crispies is HERE

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Yan Yat Yee Sang

Yan Yat Yee Sang - this must sound like a tongue twister, that's how chinese sounds when you do not speak or know how to, Alexander will ask - What did you say? and mumble whatever came out of his mouth. The Chinese Lunar New year is celebrated for 15 days, read about how these 15 days are celebrated. The chinese has their humour in a funny way - 12th day is The Diarrhea Day - ha ha. Today is the seventh day and It is known as "人日" Rénrì in mandarin or Yan Yat in cantonese or Everyone's Birthday, the day when everyone grows one year older. In West Malaysia and Singapore, Yu Sheng/Yee Sang, raw slivers of fish are tossed together with various pickles and vegeatble into a Salad. As they toss the salad, they raise the salad high with their chopsticks and say auspicious words...........

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Korean Seasoned Spinach (Sigeumchi Namul)

Remember Popeye? I do cos i was called Olive, his girlfriend, for the longest ever. I supposedly looked like her in my teens, skinny as a stick, tall with a small head. Popeye, the cartoon character Popeye the Sailor Man , is portrayed as having a strong affinity for Spinach................

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Gravlax

When Don from Simplybest From Food and Life posted Gravlax, i told her that i have not tasted Gravlax before and she gave me a lengthy tutorial on how to cure the salmon. Don and I chat on skype ever so often and it does not necessary the both of us, when we see Peng online, she will be added to the conference and the three of us will chat until the cows come home, that is 'the cows in Germany'. I knew Don from way back when food forums were very popular, we were very active members and we met many other members who were just as passionate in cooking and baking. Although most food forums died naturally, our friendship continued to another level, we chat on skype.........

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Watermelon Salad

Does anyone know how to select a really juicy, sweet and flavorful watermelon? I am never really lucky although i follow all the best ways suggested like - to look at the color and quality of the flesh, which should be a deep color and absent from white streaks. If it features seeds, they should be deep in color. Oftentimes, however, we do not have this liberty when purchasing watermelon since it is more common to buy a whole, uncut fruit. When choosing a whole watermelon, look for one that is HEAVY for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness.





Although winter is coming upon us soon, watermelons can still be found in the markets but the season for watermelon is in the summer when they are sweet and of the best quality.No other fruit says summer like the subtly crunchy, thirst quenching watermelon. This post is way overdue and i posted it so that friends from down under and the tropics can enjoy this delicious, refreshing and easy to prepare salad.

For recipe click HERE

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Gado Gado

Gado gado is a classic, traditional Indonesian salad drizzled with a luscious. mouthwatering  peanut sauce which has a rich, nutty flavor and a delightful creamy texture. Gado gado is such a hearty and filling salad that it can easily be eaten as a complete meal. A variety of vegetables can be used for this salad - like carrots, cauliflower, broccoli, french beans, kangkong etc.  Preparing the vegetables is no big deal, just remember

to allow the water for blanching to return to a rolling boil after adding each vegetable to ensure they are cooked according to the times allocated. DRAIN the blanched vegetables and rinse under cold water to refresh.  For the potatoes - cooked them with skin on until fork tender, peel skin away and then cubed.  The only tedious prep is making the Peanut Sauce -if you have 'sambal paste' ready, it is not a big deal.  It will be easier if you don't want the roast the peanuts - use crunchy peanut butter.
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Ingredients

Satay Sauce

Cooked potatoes—peeled and cubed

Green beans—cut into 1 1/2 to 2 inches lengths - blanched

Cucumber - sliced

Cabbage - cut into bite size and blanched

Bean sprouts - blanched

Fried Tofu - cut into bite size

Sweet peppers - cut into bite size

Hard boiled eggs - cut into quarters

PREPARE the satay sauce following the method from Malaysian Satay

To assemble the salad:

 ARRANGE equal amounts of each vegetable on plates, garnish with egg quarters, and drizzle with satay sauce to serve.

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