Yam (Taro) Rice

To be honest, I didn't have much confidence when starting out on this recipe. Yam (or taro, as known in other parts of the world) is a completely new ingredient for me. But luckily, NTUC is selling vacuumed packs of yam that had already been skinned. So it saves some time and effort on my part to have to deal with the unfamiliar yam. 

After cooking this dish, I realised that it was not as complicated as it looks. But I would advise to use a larger rice-cooker if you are planning to cook the amount as stated in the recipe. For me, the cooked rice almost filled the brim of our tiny rice-cooker, and so the top layer was slightly uncooked. So, we stirred around a bit to bring the top layer down to the middle and let it steamed for a few more minutes.

Note : I followed the selected recipe very closely, except for the seasoning part. The recipe below will be my version. If you want to see the original recipe. Click here.

Yam Rice

Ingredients :

- 500g yam/taro (cut into cubes) (Remember to wear disposable gloves when handling yam)
- 3 1/2 cup rice
- 2 cloves garlic (finely chopped)
- 2 shallots (finely chopped)
- 2 1/2 tablespoons dried shrimp (soaked in warm water, drained and roughly chopped)
- 250g ground pork or chicken meat (minced)
- 3 3/4 cups water (to be used separately) (use the same cup as the one to measure the rice)
- 5 dried shiitake mushrooms (soaked in warm water, drained and cut into thin slices)
- 4 tablespoons cooking oil
- Fried shallot crisps (for garnishing)
- 1 scallion (cut into small rounds, for garnishing)

Seasonings :

- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt or to taste
- 3 dashes white pepper powder
- 1 teaspoon sesame oil

Directions :

1) Wash and rinse the rice. Set aside to drain.

2) Heat up a wok and add a little oil. Stir-fry the yam pieces for about 3 minutes. Dish out and set aside.

3) In the same wok, add some more cooking oil. Stir-fry the shallots and garlic until aromatic. Add pork (or chicken), mushrooms and dried shrimp and stir-fry until the meat changes color. Use the spatula to break the ground pork or chicken so they form into small lumps. Add 2 cups of water into the wok and follow by the yam pieces. Add all seasonings and bring it to boil. Add rice into the wok and do a few quick stirs. 

4) Transfer everything into the rice cooker, adding the remaining 1 3/4 cups of water, and then cook it like you are cooking steamed rice.

5) When the rice is cooked, use the rice scoop to stir the yam rice and loosen it up. Serve immediately with some fried shallot crisps and chopped scallions.

Auntie Tips (22)

Tip 1 :
Worried about candles dripping hot wax on the birthday cake you have baked? Simply use marshmallows to secure the candles firmly. Not only will they hold the candles straight and steady, marshmallows will also make your cake looks quite pretty.

Tip 2 :
You've bought a pretty bouquet of flowers, but find that their stems are too short for your long-necked vase? Try and insert the stem ends into drinking straws. Then simply cut the straws according to the length you desire.

Tip 3 :
Don't throw away your children's old baby booties or socks. Instead, slip them on the legs of the table and chairs. The socks will protect both your furniture and floor. And booties will add a 'cute' touch, especially in a child's room.

Tip 4 :
To remove stains on your fabric car upholstery, simply squirt a palm-sized of shaving cream on it. Rub thoroughly with a damp cloth and then dab dry with a sponge.

From : Women's Weekly - Dec 2008

Earl Grey Tea Sorbet

I can't remember when was the last time I made desserts. So when my mother sms-ed me to say that we will be celebrating Mother's Day at my grandma's place, and asked me to either make or buy some desserts, I knew it was time. And since the weather had been scorching these days, I thought sorbet would be the perfect thing to make. And not to mention, simple too. :)

I got the recipe from a video here.

Earl Grey Tea Sorbet

Ingredients :

- 3 3/4 cups water
- 1 1/2 cups sugar
- 6 Earl Grey teabags
- juice of 1 lemon

Directions :

1) Put the water and sugar together in a pot and bring it to a rolling boil. (Try to maintain a low and consistent heat, and ensure all sugar has melted but at the same time not burnt)

2) Add the 6 teabags into the syrup and take it off the heat.

3) Let the teabags rest in the syrup for about 30 minutes before removing them.

4) If the mixture is not completely cooled at this time, stick the pot into the fridge and let it cool.

5) Once it has cooled down, add in the juice of 1 lemon. If you have an ice-cream maker, just pour the mixture in it and leave it to do the rest of the work. 

If you do not have an ice-cream maker  :

- Put a glass dish into your freezer to cool it. When you are done with the final mixture, take out the glass dish from the freezer and put the mixture into it. Cover it with cling wrap and pop it back into the freezer. 

- After 30 minutes or so, check the mixture. If the sides of the dish is starting to freeze, use a fork to break down the pieces and put it back into the freezer again.

- Do this after every 30 minutes until you get the consistency you want. I've read that the best is to do it for 8 hours or so, if you really want a smooth professional-like consistency.

Note : I've got feedback about the final product being too sweet. So if you do not have a very sweet tooth, you might consider reducing the amount of sugar a little.

Braised Chicken with Shallots

Finally, we were rid of the flu and cough bug. So, it was back to cooking chicken for our meals. Looking back at previous meals, I thought it would be good to cook a Chinese dish this weekend. And of course, a simple and quick one at that.

Braised Chicken with Shallots (recipe from here)

Ingredients :

- 4 chicken thighs & drumsticks, chopped
- 10 shallots, washed & peeled
- 2 nos garlic, sliced
- 5 nos ginger, sliced
- 1 tsp black soy sauce

Marinate:
- 1 tsp salt
- 2 tbsp light soya sauce
- 4 tbsp Shaoxing wine
- 1 tsp sesame oil
- pepper to taste

Directions :

1. Marinade chicken with the marinate. Set in the fridge for 3 hours or longer.

2. Heat up olive, saute shallots, garlic and ginger till fragrant.

3. Add chicken, stir fry the chicken till tender and fragrant.

4. Add water - the water should cover the chicken.

5. Cover the wok lid. Simmer under low fire for about 10-15mins or till gravy thicken. (Note : The gravy didn't seemed to be thickening at this point, so I added in some cornstarch mixed with water)

6. Add dash of salt.

7. Add black soy sauce, stir well & dish up. Serve hot.

Salmon and Broccoli Spaghetti

I made this about 2 weeks ago, when the husband and I were both attacked by the flu bug. The husband was worse off than I was, he got the cough as well. So, when he mentioned he wanted to eat at home for dinner, I had to think of something that was suitable for the sick. And according to my mother and Chinese physician, it is not good to take chicken when you are having a cough, though there are no real scientific evidence, but I had some experience in that, so I'd rather avoid it till we're ok.

So, off I went to the Internet (what would I do without it??!) to search for a quick and simple dinner. And I came across one with minimal ingredients, and decided to tweak it by adding some broccoli for a more balanced meal.

Salmon and Broccoli Spaghetti (recipe adapted from here)
2 servings

Ingredients :

- 1 steak salmon
- 200ml whipping cream
- spaghetti for 2
- broccoli florets
- 1 teaspoon tomato puree
- a little butter for frying
- salt and pepper to taste
- 1 teaspoon of cayenne pepper (I omitted this)

Directions :

1) Season the salmon with some salt and black pepper. Then put it into the oven at 220 degrees Celsius for about 10-15 minutes, depending on the size and thickness of the salmon.

2)While the salmon is baking, boil the water and cook the spaghetti. When the water boils, what I did was to scoop some out to blanch the broccoli separately. Leave the broccoli in the water for about 3-5 minutes, then drain and set them aside.

3) When the salmon is cooked, it should be light pink and be able to flake apart easily when prodded with a fork. Break the salmon in the desired size and set aside.

4) When the pasta is within a few minutes of being done, heat up a pan and melt the butter over low heat. Add in the whipping cream, cayenne pepper (if using), tomato puree, salmon, broccoli, and salt and pepper to taste.

5) Gently heat this for a few minutes until hot (but NOT boiling), then add in the spaghetti, mixing it well to coat with the sauce. Serve immediately.

To the cinema : Iron Man 2

Yup, there is something about the movies these days with the word "man" in them. Haha. And after watching 2 movies in 2 days, I think it will be quite a while before we go for another one.

Anyway, back to Iron Man 2. Honestly, I'm not as impressed as I was with the first one. But at least, in my opinion, it was not as bad as some other sequels had been. At least it was  entertaining, not the "wow" kind, but the "oh ok" kind. And thinking back to the movie, there was actually not much of a storyline. I thought it was just to show off all the high-tech technologies and to impress audience with the animations. Other than that, it was like the team just tried to put together a movie just for the sake of a sequel. Even the action parts of the movie were not too exciting, with the bad guy struck down so fast when he was portrayed as such a genius? And what exactly is Scarlett Johansson doing in there? I can see the whole movie going on smoothly even without her. Unless it was like the rumours going around that there will be another movie with her character in it, Captain America and Thor...

Personally, I feel that there is only one climatic moment for Iron Man and Iron Man 2, that is the part where Tony Stark actually admitted that he is the superhero. So, with that already done, I didn't have much expectations for the sequel. I thought the point of being superhero is to be anonymous? Or maybe Iron Man just wants to be different from the other superheroes?

Plus one (I mean, the age...)

I guess I don't so much mind being old, as I mind being fat and old.

~ Peter Gabriel ~

This is one of the much quieter birthdays I had compared to previous years... since I've been at home for the past few months, looking for another job. I'm not very particular about big birthday celebrations and such. I'll be happy to just spend some time with the family, or husband, or just as a "me, myself and I" day.

Also, as time goes by, (I'm sure some will agree), we would rather not be reminded of our birthdays, coz it means that we are getting older. It's a totally different feeling when you think of yourself being 32 years old, and when someone else reminds you that you are 32. Although the number is the same, it always sounds much older when other people talk about it, compared to just thinking about it in my mind. Or is it just me that feels this way...

To the cinema : Ip Man 2

I can't remember if there were any sequels to any movies that we looked forward to as much as Ip Man 2. A little more than a year has passed since the first Ip Man movie had came out, and it's always a little worrying that sequels will never be as good as the first.

But after watching it, I personally felt that it was almost as good as the first movie. In the first movie, it was Chinese vs Japanese, and in this sequel, it was Chinese vs British. Since it was a semi-biographical film, the storyline is kind of simple and expected. So nothing much to say about it without revealing the whole movie. But no complaints there coz the fight scenes and Donnie Yen alone makes up for everything! Haha.