A Bowl of Udon in Soya Milk.....

These days I keep reminding myself that I need to eat healthy food to keep my inflammation down. I do not want to rely totally on my toxic medication to keep me going. So for lunch yesterday, I made my own soya milk from organic soya beans and cook some Udon (Japanese rice noodles) to go with it. Soya products are high in antioxidants and nutrients that have anti-inflammatory effects. Here is to share the recipe.

A bowl of homemade unsweetened soya milk......


Spring onion, cherry tomatoes, dried bean curd skin..(I love dried bean curd skin).................

My favorite, golden mushroom......

Japanese rice noodles..........

My squids, prawns, crabmeat and fishballs.....

Ingredients:

A handful of Udon

A bowl of unsweetened soya milk

A handful of Golden mushrooms

Seafood of your choice(clam,prawns, squids, fish or fishballs)

3 small tomatoes

1 stalk spring onion

2 bak choy leaves

Method:

Cut spring onions into sections and tomatoes into halves. Scald Udon and golden mushroom til cook and set aside.

Mix spring onion sections, tomatoes, soya milk in a pot and bring to boil. Then add Udon, golden mushroom, bak choy, seafood and fishballs and simmer in low heat for a minute til cook. You can also add in an egg before serving.

Tuna Sushi Rice Balls.....

My rice balls taste as good as it looks......


A craze for some healthy food is up my sleeve again and I know it won't be for long before I go back to nasi lemak, nasi ayam, and so on. This time I try making some rice balls using fragrant short grain rice, tuna, eggs and flavor it with some plum sauce, salt and pepper. Here is how I made it yesterday......

Tuna flakes..............

Ingredients:

2 rice bowls of cooked fragrant rice

1 egg- fried in pan and scamble into small pieces

1/2 can tuna

1 tbsp plum sauce

2 tbsp spring onions

salt and pepper to taste

Mixing all the ingredients together......

Frying the flatten rice cakes in pan........

Method:

Pour rice into a cleaned big pot or bowl, mix well together with eggs, chopped spring onion, tuna, plum sauce, pepper ( I use freshly grounded black pepper) and salt.

Place a suitable amount of rice in hand, press hard with both palms and shape into a ball. Flatten it slightly to look like a thick pancake. Then pan-fry it on both sides with a few drops of oil in a non stick pan til it turns slightly brown and serve.

3 Cup Chicken.......

I used to cook this Taiwanese version of 3 Cup chicken many years ago and I have totally forgotten about this dish which used to be my boys favorite. So today I cook it again and would see if they still like it as much as when they were small. 3 cup refers to the 3 important ingredients in this dish, that is sesame oil, soya sauce, and rice wine. But I don't used 3 cups of these to flavor the chicken but only 3 tablespoon because I only cook 3 nos of chicken thighs for my small family. Here is the recipe to share:

Ingredients:

3 chicken thighs- deboned

6 slices of old ginger

2 chillis- cut into 3 sections

8 whole garlic-peeled skin

10 nos basil leaves for garnish

Seasoning:

1 tbsp sesame oil

1 tbsp soya sauce

1 tbsp rice wine

2 tsp miso paste

1 tbsp tomato sauce

50 g rock sugar

Method:

In a wok or heavy based pan stirfry ginger, garlic and chillis in sesame oil til fragrant. Cut chicken thighs into big pieces and brown it in a non stick pan til golden brown. Add the chicken to the stirfried ingredients and put in rock sugar, soya sauce, and rice wine and cook covered for 15 mins in a slow fire. Add in a little water if its too dry. Lastly in a small bowl mix miso paste and tomato paste with 2-3 tbsp of water til dissolved . Pour the mixture into the cook chicken and stir well to combine. Add basil leaves and it is ready to be served.

3 cup chicken cooking in pan....

My New Toy.......

3 days ago, I finally decided to buy a new digital camera to replace my 5 year old Minolta which is still usable except for the battery which is giving me signs of dying. Imaging after 5 years, digitals cameras have evolved to touchscreens, plus plus megapixels, panaromic shootings, smile detectors, anti motion blur and etc, etc. Oh, I need to keep up with new technology or I will be outdated. I love elegance, I love pink, and I love lightweight cameras for my weak arthritic hands. Therefore this is what I choose in place of DLSR cameras which I can only dream.......

My new toy,Cybershot DSC Tx1...free pinky casing.....

3.0" LCD touchscreen...plus free 4G memory stick......

Carl Zeiss Vari0 Tessar lens....with 10.2 mega pixels..........

Ultra slim...14.1 mm.. fashionably sleek and trendy......

Now I can hold up my new toy without some people staring at me like I am holding on to an old dinasour when I was using my 5 year old Minolta Dimage Xt. Look out for more panaromic shots that I am going to shoot later when I have learn all the ropes of using it.

Note: I did not buy the latest model TX 7 because it is much heavier for me. As all the specs are the same except for the addition of full HD movie recording and a wider LCD screen, I prefer this model.