Japanese Style Spinach

This Japanese specialty is know as O-hitashi and is a simple to prepare side dish for chicken or fish, such as salmon or tuna. What i made might not be called O-histashi as i have changed the dressing to my taste. Well, whatever, not only is this recipe simple to prepare, it only needed everyday ingredients, plus water and two very simple, quick cooking techniques - blanching and dry-toasting.  Some easy plating tricks, will at the end, result to something that is visually quite stunning, delicious and healthy too.


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Siew Cheong a.k.a. Roasted Sausages

 

Ah posting!!!!!, I am sure that you all realsied that my postings are crawling, I know, you know.  I need to feel passionate about what I post but i am in a bit of a slump.   It is easy to post a slumpy one but who wants to read it.  Well slumpy or not, this posting might not be worth the reading but the recipes that follow have been in my mind to share for the longest ever. ..................

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Rose Wantan

Has it been that long? 5 weeks????? no posting!! OMG, time really goes by fast when you are occupied. Was really occupied, entertaining visitors, entertaining myself by going for a
Cruise - Disney Fantasy Cruise. ...............

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Armenian Eggplant Spread

Here's an easy roasted eggplant spread which can be a dip, or side dish, or sandwich stuffer or pasta topper, that takes less than ten minutes of work time and can be made in advance.  Although the presented dish is a brown mass of suspicious looking stuff, never mind the suspicions,  it is awfully delicious no wonder some calls this - Russian Caviar.  To me this is more appetizing than the real Mccoy. 

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Ddeokbokki - Stir Fried Rice cake with Gochujang Sauce

What is the difference between 'Ddeok' and 'Nian Gao'? 'Ddeok' is of Korean origin and 'Nian Gao' is chinese(Shanghainese). The only similarity is that they are both Rice Cake, the shapes might defer but the texture of the cake is the same - bland and chewy. You might be surprised to hear that ddeokbokki (Korean) originated from the royal palace in the Chosun dynasty. At that time they used soya sauce instead of gochujang paste, and the King had this Gungjung Ddeokbokki on New Year's day. Gungjung means “palace” in English. The chinese too serve this 'Nian Gao' on New Year's day, is this coincidental or what?????.

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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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Korean Style-kong Namul Muchim/Soyabean sprout salad

What is Banchan? Banchan (pronounced "bonchon") refers to the assorted sides served alongside a main course in Korean cuisine. About 2 to 12 banchan are served at any meal; are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. To me, the most important and well-known is kimchi, follow by cucumber kimchi ,daikon kimchi, soybean sprout salad, seasoned spinach and many more. As promised, i will try to post the banchan that i so often cooked when we have a korean bbq meal...............

Look out for the Seasoned Spinach recipe in my up-coming post.

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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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Twice Baked Potatoes

Potatoes need no introduction and bla bla bla about how good and bad they are. I just would like to let you all know about toxicity in potatoes. I am sure many of us did not realise that potato plant poisoning occurs when someone eats the green tubers or new sprouts of the potato plant. The poison is found throughout the plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin, always throw away the sprouts (the green is due to a high concentration of the glycoalkaloid poison). Potatoes that are not green and have had any sprouts removed are safe to eat. Read more from Snopes.com.

To continue reading and the recipe is HERE Read More......