Day 143 : Fried Rice

 FRIED RICE

This evening, we are gonna fry rice for dinner. My mother has bought us a packet of sweet meat. We will mince that up and add in the rice, along with tempeh, egg and vegetables. It is a simple dish, yet very tasty, to prepare.

3 Simple Steps:

1. The Egg.

2. The Tempeh.

3. The Rice.

 1. The Egg.

Beat 2 eggs and add seasalt and pepper.

Fry an omelette. Break it up before it fully cooks.

 2. The Tempeh.

Stir fry the tempeh in sesame seed oil.

Add shoyu, dark sauce, seasalt and mirin.

 The tempeh is really yummy and high in protein.

 3. The Rice.

Saute shallots in sesame seed oil.

Add the minced sweet meat.

Stir fry until fragrant.

 Add carrots, red peppers and chillies.

Fry Fry Fry.

 Add leftover white rice.

 Add seasalt, pepper and shoyu.

When the rice is ready, toss in a handful of 

finely chopped romaine lettuce. 

Add the fried egg and tempeh. Mix well and serve.

 Absolutely delicious!

 BoN aPPeTiTe! :D

 

This morning, I had my one shake of The Green Drink, 

egg noodles for lunch and fried rice for dinner.

Day 142 : Crock Pot Chicken

 CROCK POT CHICKEN WITH POTATOES 

IN BLACK SAUCE

This evening, Bryan prepared a one pot chicken dish with the slow cooker. This is an absolutely no-hassle dish to prepare. Just toss everything in the cooker, and let it cook. That's all. It's really that simple!

3 Simple Steps :-

1. Fry Shallots.

2. Fill Up.

3. Add Sauce.

 1. Fry Shallots 

in sesame seed oil until fragrant.

 2. Fill Up

the pot with garlic (cloves), onions (chunks), 

potatoes, carrots, chicken.

We are leaving the chicken skin on to retain the moisture 

and to avoid the chicken from drying out in the slow heat. 

 3. Add Sauce.

Shoyu, dark sauce, seasalt, pepper and mirin.

Toss in shimeiji mushrooms. 

Add the fried shallots and oil.

Do not add water.

(mirin = macrobiotic sweetener)

 BON APPETITE !!!

The cooker is set on HIGH and left to cook for 3.5 hours. 

The aroma of the chicken stewing in the pot is just divine.

We couldn't wait to have our dinner! :D

Today, I had my one shake of The Green Drink, 

noodles for lunch and the above for dinner.

Day 141 : Paneer-Fettucine

PANEER -FETTUCINE

This evening, we are preparing pasta with paneer. 

We first learned about paneer while having a meal in an Indian vegetarian restaurant. We were having pilau rice with paneer at that time, if I remember correctly. Our family absolutely loved the dish. Perhaps one of these days, we'll get the recipe and cook that at home. Meanwhile, here are the ...

3 Simple Steps :

1. Boil Pasta.

2. Fry Paneer & Mushroom.

3. Add Pasta.

1. Boil Pasta.

Boil pasts in salted water until HALF-cooked.

Drain and set aside.

2. Fry Paneer.

Saute garlic in sesame seed oil. 

Add paneer. Add minced chillies.

Add basil, thyme and rosemary herbs.

Add seasalt and pepper. 

Stir-fry and exercise your wrist at the same time.

Transfer to a small bowl.

Fry Mushrooms.

In the same pan, drizzle a bit of olive oil.

Add shimeiji mushrooms. Stir fry.

3. Add Pasta.
Add the HALF-cooked fettucine noodles. 

Add water. Add seasalt and pepper.

Close lid and allow to simmer until pasta is done.

When the noodles are ready, transfer to a mixing bowl.

Toss in the fried paneer. Add stuffed olives (sliced into 3).

Drizzle some flaxseed oil over. Toss to mix well.

Our pan is a bit small so we are tossing the pasta 

in a mixing bowl. Much easier to toss this way 

without messing up the stove.

Lay the pasta on a bed of romaine lettuce, 

tomatoes and strips of carrots. 

Garnish with coriander leaves

and triangular lemon slices. 

Scatter sunflower seeds and 

sprinkle black sesame seeds over.

We are having our salad with a Japanese dressing (bottle).

Oh Yummy!

The fettucine noodles are so very tasty.

Slurpppp ... 

Today, I had my one shake of The Green Drink in the 

morning, sandwiches for lunch and paneer-pasta for dinner.

Day 140 : Homemade Chocolate Birthday Cake

HaPPY BiRTHDaY JuSTiNe!!!

:D :D :D

Carol is baking a chocolate cake for Justine today.

She's found a simple CHOC CAKE recipe from the internet.

Follow the recipe and scoop the required ingredients

into a mixing bowl.

Mix the ingredients until the texture is smooth.

Pour the contents into a baking tray.

Set the temperature of the pre-heated oven.

While the cake is baking, prepare the chocolate frosting.

When the cake is ready, flip it over on to a board.

Spread the chocolate frosting over the entire cake.

Have fun decorating with rainbow hearts! :D

Oooh, what a beautiful cake! :D

You'd need at least two people to light all the 17 candles!

Say your favourite word, Jus : 

CHeeSe!

We are having the cake with 

peanut buttercup ice-cream.

Hmmmm-mmmm ... Yummy!

Time of Posting : 4:45pm

Day 140 : Chilly Crabs

CHILLY CRABS

Today is Justine's birthday! :D


Our daughter says she wanna have crabs for dinner. So her dad and I are gonna prepare 2 different kinds of crabs. Chilly crabs by Bryan and Spaghetti-Crabs by moi.


See how Bryan tackles the crabs in a previous entry before tossing them into the hot pot. No, he did not steam them alive. Don't be ridiculous! He had them all put to eternal sleep first. See the link below :

DAY 98 : CRABBY SPAGHETTI 

Bryan is following the recipe on this crab-mascot 

he got from Singapore. 

3 Simple Steps :

1. Blend the Ingredients.

2. Mix the Sauces.

3. Prepare Cornflour & Egg.

1. Blend the Ingredients.

Garlic, shallots, ginger and fresh red chillies. 

Bryan thinks it's strange that the recipe does not 

include chillies, this being a chilly crab dish, 

so he's adding that into the blender.

2. Mix the Sauces.

Seasalt, brown sugar, chilly sauce, sesame seed oil, 

shoyu, brown rice venegar and tomato ketchup.

3. Prepare Cornflour & Egg.

Prepare a cornflour mixture to thicken the gravy 

and beat an egg in a separate bowl.

Fry the blended ingredients until fragrant.

Add the crabs and stir-fry.

Add the mixture of sauces.

Add some water.

Cover lid and allow to simmer. 

When the crabs are ready,

add pre-mixed cornflour and beaten egg.

Stir well. Transfer to serving dish.

Ta--DaHHH!!!

Garnish with coriander leaves. 

This dish is eaten with toasted bread. :D

Time of Posting : Monday 22/11 @ 3:45 pm

Day 140 : Crabs With Pasta

1. Saute Ingredients.

Saute garlic, shallots and ginger in 

sesame seed oil until fragrant.

Add one cube of no-MSG mushroom stock.

2. Add In.

Add the tomatoes and carrots.

Add mint leaves.

Add seasalt, pepper and shoyu.

Add the crabs.

Add sprigs of coriander leaves. 

Cover lid and allow to simmer.

When the crabs are ready, remove them to a bowl, 

 leaving the rest of the contents in the pot.

3. Add Pasta.

Add half-cooked spaghetti noodles.

Add shimeiji mushrooms.

Add a handful of chopped coriander leaves.

Squeeze lemon juice over.

Close lid and allow the spaghetti to 

simmer on low heat until al dente.

Transfer the contents of the pot on to a large serving dish 

leaving the gravy. Place the crabs on top of the noodles. 

Pour the gravy and the rest of the contents over the crabs. 

Garnish with lemon slices and coriander leaves.

Bon Appetite !

Oh, by the way, I am naming this dish Crabs with Pasta, although it is somewhat similar to a previous dish we cooked before : Crabby Spaghetti.

Time of Posting : Monday 22/11 @ 4:10pm

Day 139 : Porridge with Squid

PORRIDGE WITH SQUID

with Pressure Cooker

This evening, Bryan is preparing some porridge. There is some leftover prawn stock from the day before (Seafood Paella), and he is going to use that for the porridge. This is an extremely simple and no-hassle dish, anyone can do.

3 Simple Steps:

1. Saute Ingredients.

2. Add Rice.

3. Add Egg.

1. Saute Ingredients.

Saute garlic and onions in sesame seed oil

in the Pressure Cooker pot.

Add squid.

2. Add Rice.

Add filtered water.

Add one cube chicken stock (no msg).

Add carrots and mushrooms. 

3. Add Egg.

When the porridge is ready,

open the lid and stir in one beaten egg.

Garnish with coriander leaves.

Serve hot.

I'm having my porridge with Marmite!

Hmmmm-mmmmmm. :D

I had 2 shakes of The Green Drink with 
double scoops of FloraGuard,
Paella for tea and Porridge for dinner.


Time of Entry : Fri 19/11 @ 8:01pm