Mayforhome

Are you ready for the coming Chinese Lunar New Year (CNY) in a month's time! Sharing with you how to prepare simple and healthy CNY inspired dishes which are infused with Huiji Herbal Tonic even suitable for kids! There's no need to slog in the kitchen to churn out dishes after dishes. I've prepared a quick and easy stir fry dish loaded with healthy vegetables which I've named it  ???? Treasure  in Lettuce Cups plus two healthy steamed dishes i.e.  ????  Steamed Chicken Wings in Herbal Broth and  ????  Auspicious Steamed Marrow Rolls!   ???? Treasure In Lettuce Cups Ingredient 100gm Chinese sausage 100gm fresh shittake mushroom 100gm five spice bean curd 50gm green capsicum 50gm red capsicum  100gm sweet corn kernels 100gm water chestnut 1 tbsp minced ginger 1 tbsp minced garlic 2 tbsp Chinese wine 2 tbsp Huiji Waist Tonic 1 tbsp oyster sauce 1 tsp sugar  1 tsp sesame oil dash of pepper 1/4 cup water butterhead lettuce  Method Cut s...

Ingredient 250gm San Remo Pulse Pasta  1 zucchini, cut into chunks 1 yellow pepper, cut into chunks 150gm oyster mushroom 1 medium onion, sliced 3 cloves garlic, minced 1 tsp ginger, minced 3 heap tbsp Thai green curry paste 200ml light coconut milk 2 cups water handful of thai basil salt & pepper to taste Method Heat 2 tbsp oil in a deep pan. Add onion and saute till soft and fragrant. Add in garlic and ginger and fry briefly.  Add in curry paste and mix well. Add in zucchini, yellow pepper and oyster mushroom and fry for a minute. Add pasta and toss well. Pour in water and coconut milk. Cover and bring to a boil. Lower heat and simmer for 10mins until pasta is al dente and sauce is thickened. Stir a few times in between cooking duration. Add basil and mix evenly. Add salt and pepper to taste. Remove from heat and serve. Airfried Salmon : Marinate 4 x 125gm salmon with 1 tbsp smoke montreal steak seasoning. Airfry at 180 deg cel for 10 mins. 

This will be my last posting for 2017!! Hopefully the coming 2018 I'm still pink in health to share more awesome food with you all! I hereby wishing all readers Good Health & Happiness for the coming 2018 New Year!  Ingredient Balsamic Glaze 3/4 cup balsamic vinegar 3 tbsp brown sugar pinch of salt Pasta Salad 250gm San Remo Chickpea Pulse Pasta 1 tbsp extra virgin olive oil 200gm fresh mozzarella, diced 250gm strawberry halves 1 avocado, diced handful of basil leaves, torn salt & pepper to taste Method To prepare balsamic glaze : Combine the ingredients in a small saucepan. Bring to boil. Lower heat and simmer to reduce by half, for about 15 mins. Set aside to cool down. To prepare pasta : Bring a large pot of water to boil. Add salt and cook the pasta till al dente. Drain away water and rinse with cold water. Toss lightly with olive oil. To assemble the salad : Combine the pasta, mozzarella, strawberries, avocado and basil leaves in a mixing bowl. Drizzle with desired amo...

Ingredient 300gm minced chicken 1 onion, finely chopped 2 x 425gm can diced tomato 3 cloves garlic 2 tsp dried rosemary 2 tsp dried basil 1 tsp dried oregano 2 tsp sugar  180gm Casa Rinaldi artichoke garlic sauce 250gm cottage cheese 1 large egg 3 tbsp freshly chopped parsley 3 cups grated mozzarella cheese 1/2 cup  grated parmesan cheese salt and freshly black pepper to taste 12 pieces Casa Rinaldi egg lasagna Method Heat 1 tbsp Casa Rinaldi olive oil in pan. Add onion and fry till soft and fragrant. Add in minced chicken and break up the meat using the cooking spatula. Fry till lightly brown. Drizzle in another tbsp of olive oil. Add in tomato sauce, garlic, rosemary, basil and oregano. Mix well and bring to a simmer. Cook on low heat for 15 mins till mixture thickens slightly . Add in sugar, salt and pepper to taste. Remove from fire and set aside to cool down while preparing the lasagne and cheese mixture. Cook lasagna noodle in a shallow pan of boiling water with 1 tsp sa...

My final noodle posting for the week! Easy peasy Japanese salad noodle to prepare and taste so refreshing. A great lunch idea if you do not want a heavy meal!  Ingredients Salad Dressing 7 tbsp light soy sauce 5 tbsp fine sugar 4 tbsp rice vinegar 3 tbsp sesame oil 3 tbsp water 1 tbsp toasted white sesame seeds 1/2 tsp grated ginger 1 tsp Japanese chilli oil Egg Crepe 3 large eggs, beaten 1 tbsp mirin 1/4 tsp salt Toppings 200gm Hakubaku Organic Cha Soba 1 Japanese cucumber, julienned 1 tomato, cut into wedges 4 slices ham, julienned 6 imitation crab meat, shredded pea sprouts Method Combine all noodle salad dressing in a bowl. Whisk well and chill in fridge till use. To make egg crepes, whisk together eggs, mirin and salt. Heat oil in pan. Pour in half of the egg mixture into pan and cook till set. Repeat with the remaining egg mixture. Cool egg crepe and slice into thin strips. To cook soba, bring a pot of water to boil. Add noodles and cook for 6 mins. Drain and rinse with cold ...

Its been a while I've prepared such elaborate dish as the Nitamago eggs, Japanese Chashu and basic broth are all done from scratch, except the ramen which I've used #Hakubaku Organic Ramen. Its best to prepare the lava eggs and chashu at least one day in advance as they required ample time for the flavour to develop. The following day I gathered the ingredients for the broth and by noon time a bowl of hearty homemade shoyu ramen is ready to be served!  Homemade chicken broth recipe ref : iceorrice.com Ingredient Tare 1 cup low sodium light soy sauce 1 piece kombu 1/2 cup mirin 1/2 cup cooking sake 8 spring onion 1/2 cup bonita flakes 1/4 cup fine sugar 1/2" ginger, sliced 8 cloves garlic, crushed Chicken Broth 1.3 kg chicken frame 1/4 cup dried anchovies 1/4 dried scallops 1/2 cup bonito flakes 1 piece kombu  50gm spring onion, chopped 1 large onion, chopped 1 bulb garlic 1 thumb size ginger, sliced Toppings  cooked Hakubaku Organic Ramen thinly sliced chashu* Nitamago eg...

My kids simply adore Japanese curry which has a slightly sweeter tone, though they can accept much spicier food than this. This is the first time I tried Japanese style curry served with udon instead of rice. Its really quick to whip up too! You can opt to add meat like pork or chicken into the curry gravy, but I omitted as I've prepared some chicken katsu which is my kids favourite too! ^0^ Love the udon which coats the thick curry gravy, every mouthful is slurpy-licious! Recipe ref : recipetineats.com Ingredient 3x90gm Hakubaku Organic Udon 50gm spring onion 125gm chikuwa 120gm dried beancurd 120gm white shimeiji mushroom 1500ml dashi stock Curry mixture 2 tbsp meat curry powder 1 tsp turmeric powder 5 tbsp corn flour 10 tbsp dashi stock 8 tbsp low sodium soy sauce 4 tbsp mirin   Method Bring a pot of water to boil. Add dried beancurd and blanch for 1 min to remove excess oil. Squeeze dry the beancurd and slice. Cut spring onion into sections and slice chikuwa into half. Combine ...

This is the first time I tried cooking Japanese somen, a fine thin wheat noodle that resembles our Chinese mee sua. But the texture of the Japanese somen tasted so much better than the latter! The somen is less starchy and remained 'al dente' if left at room temperature.  We really enjoy this bowl of light tasty somen soup! The broth is made with simple ingredients like radish, anchovies, kelp, onion, garlic and spring onion which required only 25 mins of simmering. To keep this noodle dish on the lighter side, the accomplishment like zucchini, carrots, shimeiji mushroom and chicken meat are all lightly seasoned and pan fried. Some may find it too bland for their taste bud. If you like kimchi, serve it at the side which will helps to perk up the taste of this light refreshing broth. Recipe ref : koreanbapsang.com Ingredient 2 x 90gm Hakubaku Organic Somen 150gm white radish, cut into cubes 1 onion 2 cloves garlic 2 stalk spring onion, white section 10 pcs large dried anchovies ...

My kids have been bugging me quite some time for Korean Crispy Chicken! Their wish fulfilled finally! ^0^  Besides the sweet crispy Korean Fried Chicken and kimchi tofu patties, I've made a spicy & sweet Korean soba, a really appetising noodle salad dish.  Its really quick to prepare this noodle dish. Just cook the soba and top from fresh lettuce leaves, carrots, cucumber and kimchi. Drizzle with the spicy sweet sauce.....yummy! I think I can eat this noodle dish  a few times a week without getting tired of it as it is so refreshing and addicting at the same time! Recipe ref : mykoreankitchen.com Ingredient 3x90gm Hakubaku Organic Soba lettuce leaves, sliced 1 Japanese cucumber, julienned 1 small carrot, julienned handful of pea sprouts 1/2 cup kimchi, sliced Sauce (mix well) 3 tbsp gochujang, Korean chilli paste 4 tbsp rice vinegar 1 tbsp low sodium light soy sauce 1 tbsp honey 1 tbsp brown sugar 1 tbsp sesame oil 1 tbsp toasted sesame seeds Method Bring a pot of wat...