Beef and Celery Pasta with Tomatoes

These days, it is not the type of sauce that determines the pasta type or choice. Instead, it is how busy your schedule is, that decides the choice of pasta types. Busy people who are always in a hurry are in for bowtie pasta, shell pasta, fusili - pasta that settles with a spoon or fork without splatter worries. Those with a little more time can afford to slurp and enjoy the longer strands - spaghetti, linguine, angel hair - wiping your saucy lips once every 5 feeds.

Ha. I have made a strong sweeping statement. You still typically decide pasta type based on the type of sauce. It is just me, who go with my favorite pasta type and pasta sauce. And sometimes, I just whip up something simple like this.


Spicy Fish Cake Custard, Otah or Haw Mok Pla

They are not extremely difficult to make. To me, relatively a "piece of cake" to make than baking a cake. Having said that, they can be easily bought over the food-counters in Singapore - yes, a shop that entirely sells Otah exists, just like any donut or bagel shop that exists solely for donuts or bagels.

So I don't need to make them while I am here. I make them when I cannot get them easily in California.

Otak Otak (Otah)

When I saw Fried Otak over at Indonesia-Eats, I was caught by ignorance that a fried version exists. That might be somewhat similar in taste to the Spicy Prawn Balls I made long time ago. OK. I am certainly more familiar with the Otak Otak (Otah) - as the "charcoal-grilled/oven-baked fish custard wrapped in banana leaves" (shown above), easily seen in Malaysia/Singapore. I also became interested in the Jakarta's version, and learn from Scent of Spice that Jakarta's version is NON-SPICY. I prefer them spicy definitely.

You would not want to know what "Otak" means in Malay. Well, Otak-Otak so named because of the mushy texture (of the fish-paste-custard) close resemblance to something....something....(*hint hint*: you are exercising this "matter" of yours right now while thinking hard). WHAT IS IT?

How about Otah "Steamed" a la Thai-style, also known as Haw Mok Pla...


Nutty Rice. Nuts over Rice, literally.

Nutty rice is not something you make when you go nuts. Yet, this may be something you want to make if you enjoy bites of textural nuances in your rice. It adds a nuttier taste too, if you find brown rice or red-cargo rice not "nutty" enough for you. Going Nuts over Rice, literally.


Have you forgotten? A handful of nuts everyday, is good for you.

How-To:
Crush (using bottom of a heavy pan) a handful of mixed nuts (almonds and walnuts) in a sealed Ziploc bag. Sprinkle the crushed nuts over rice and mix them up, if you prefer.

A quick easy idea for you.

Which is your favorite nut?

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Fresh Matrimony Vine Leaves Soup, Kou Kee Chye Soup

These vegetables are fast. Fast to cook. It took me less than 30 seconds to solely cook these vegetables. Holy matrimony! Ha...I really love to play with these words "matrimony", "macaroni". These vegetables are known as Fresh Matrimony Vine Leaves - 枸杞叶 (Kou Kee Chye in Hokkien dialect). New. Strange.

Perfectly infused. Comfortably delicious. Supremely healthy...

They are not new or strange if you can associate with Gojiberry/Wolfberry. These are the leaves of the "super berry" plant, YES YES YES...and being the leaves of this "super berry", the leaves cannot be anyway inferior to the berries? YES YES YES...BUT

They are thorny...OUCH!


Singapore Blog Awards - Best Food Blog 2010 Finalist

As some of you may have noticed in this blog, the right-most column is proudly wearing a Best Food Blog finalist badge. Not a winner as yet but a finalist. Start voting for An Escape to Food in the Best Food Blog category. Voting ends 30 June and I can have one vote from you every day. As voters (you need to register to log in and vote), you have a chance to win attractive prizes including a Garmin ASUS smart phone. Thank you, Singapore Blog Awards, the organizing committee, judges, and sponsors for this award event.


Chayote (Chokos), Cabbage with Willow Mushrooms

I said TWO renditions. I re-constructed a new dish a week later, using the same three ingredients without any "guilty" egg this time. No more egg-drop soup, not even stoup. Since I really like the flavors combination of the first rendition, back to comfy-fry spelled deliciousness ...TAKE TWO! *ka cha*


Thanks to some of my readers in the Chayote (Chokos) post that I learn more about chayote (chokos). I did not know chayote (chokos) is often used in the Philippines. I need to find out how chayote (chokos) is used as an ingredient in Filipino dishes (cuisine). In this dish, I found that Chayote (Chokos) and Cabbage are perfectly suited for each other. You know how unconsciously you have that on hindsight. Yes. It's like you would not imagine frying Cabbage and Okra, served in the same plate. But chayote and cabbage - yes, can be possibly married.


Fish (Seabass) Soup with Tofu and Mushrooms, 鱼汤

This is a continuation of my fish post yesterday. Like many of you, I do not know fish very well. And to cook a good (non-fishy) fish soup is not as straightforward. So when the fish-monger told me that I could use Seabass to cook soup, I had to trust her. 50%.


I took the seabass home, adapted this fish soup recipe slightly and attempted to make it again. This time, I did not use Asian pear or gogiberries. I added soft tofu and buma shimeiji mushrooms to the soup while braising (about 10 minutes before cooking completes). Why? Cos' I had the same thought of not eating the fish but just drink the soup - so I wanted more nutrition (and substance). It turned out really well!

You know when you braise (simmer at low-heat) a pre-fried fish long enough, the liquid (soup) gradually changes color: from clear to milky (shown above). All the fish "essence" from the fish oils, fish bones, fish proteins are all in the SOUP! More pictures and tips...


Fish Soup of the Day, 鱼汤

鲜 (pronounced sian/xian) is the Chinese character/word meaning fresh; and when it comes to describing taste/flavor, often means "unami" or "savoriness".


This is a yummy-unami fish soup that me and my friend made in the US. The best fish to use for this soup needs to be oily fish (drink the omega-3!) such as yellow croaker fish (黄鱼) or hairtail (带鱼, belt fish). Best to use whole fish. Not only that, the fish needs to be rather "hardy" under prolonged heat - so a more expensive fish such as salmon, cod, etc. may not work. I wanted to make this soup again but I could not find yellow croaker fish in the supermarket that I frequent. Maybe I should try the wet market sometime? I did come across some yellow croaker fish in Carrefour, but no way they look fresh at all. The dull eyes of the fish spell Dead-Stale. :(


Opening a restaurant - dream or nightmare?

Ever dream of opening your own restaurant? I do. Dream. Sweet dreams just by dreaming as it would be nightmarish to actually open one. Well, maybe a small little cafe sound less intimidating. Restaurant is just too big a category. I see a lot of family-based eateries actually operate without even a standard cook's stove. Some of them use induction cookers. I wonder how they manage the speed of serving customers in the peak periods of dining. When they really need professional restaurant equipment or professional cookware, they could always get it from a professional restaurant supplier.

However, not every supplier is the same. Some limit themselves by retailing solely to restaurants while other suppliers sell to the public. Yes, professional looking cookware, dishware, utensils for consumers like you and me: those who can be swooned over by high-class restaurant-looking dishware and utensils. You know, sometimes you just see them in the restaurants and not anywhere else. If you are really into such restaurant cookware collection, Wasserstrom Restaurant Supplies might be a good online shopping site you may want to check out. Personally, I usually check out the Clearance site to look for deals. However, I find that being a professional restaurant supplier, the small-items clearance is not something I am really interested in or relevant to me as a home-kitchen purchase. I will stick to deals in kitchenware, cookware and dishware in the meantime.


Savory breads, buns and bakes

Uniquely shaped store-bought bakery bread never fail to entice me. Especially when it is savory fillings such as chicken curry, black pepper chicken, ham and cheese, I am not fickle-minded when tasked during selection time. I usually buy them at the first minute! Just like what I did when I saw this spicy savory "ice-cream cone" bread.


Imagine a ordinary bread bun with spicy dried shrimps fillings (locals call it "Hei Bi Hiam"), sprinkles of baked cheese on the bread surface, wrapped at the end with seaweed (nori) sheet.


Dried or Canned Lentils. Easy Lentil Recipe and Eat a Variety for the Variety


Dried (raw) lentils...

The first time I tried cooking lentils was with dried (raw) lentils that I have to soak then boil, before using. That was too hard on time. I find canned lentils much time-saving though I know the nutrition of dried (raw) lentils should be better than canned (cooked) ones? (really?); and dried (raw) lentils are definitely more wallet-friendly. I came across a few blogs that talk about red lentils, brown lentils, green lentils and I know different lentils call for different cooking time. Some lentil varieties cook faster than the others. Save myself from remembering which lentil is which (you know how sometimes the more you want to remember something, the more your brain fails you?) - surely I wanted THAT lentil variety which requires shortest cooking time. When the brain fails me, comes a no-brainer solution: All canned lentils (regardless of color and variety) takes the same time to cook!

Canned (cooked) lentils


Spring "Risotto" of Asparagus and Scallops

Somehow, I tend to draw risotto's close resemblance to Asian version (Cantonese) "wet rice", known as 烩饭; (pronounced Hui Fan). "Wet rice" as name suggests: this dish is typically served WET. Not your usual fried rice definitely. There is some lazy origins to this. Well, lazy people prefer to eat everything on ONE plate. So, a seafood or meat side-dish (with gravy) is topped over the steamed rice, then serve as ONE-DISH. The outcome: the rice becomes wet, bathed and soaked in side-dish gravy. A way and "culture" of eating (lazy), becomes a dish that can be "marketed" and sold to the masses. It is definitely not a new idea if you think of scallop risotto a la Italia. But we all know that risotto is not solely defined by the "wetness" - it is also uniquely characterized by the cream and cheese as highlighted in Christine Recipes.


Fried Rice and "Wet Rice" must be calling for fussy opposing palates. If you define perfect Fried Rice as: the rice still stay as individual glossy grains after being fried, that cannot be soggy yet must be sufficiently moist (not totally dry that it chokes you at the throat); what defines "Wet Rice"? Every grain that "glues" and where its signature stamps "soggy"? ...


Chayote (Chokos) Egg-Drop Soup

I have two renditions of chayote coming up. It is not my first time with chayote (Note: Just like cabbage, I also keep hardy chayote (chokos) in my fridge as part of my 1 week of vegetables supply). But I wanted to do something else other than stir-fry. Chayote (Chokos) Egg-Drop Soup came to my mind as a result of the weird quantity of egg left in the fridge. ONE.

It was my first time making Chayote (Chokos) Egg-Drop Soup. However, I was over greedy - added too much vegetables (chayote, cabbage) in my soup and ended up in a stew-like soup. It does not have a lot of liquid (due to relatively more solid ingredients) to be a soupy soup AND does not have classic-stew-like (thick) consistency. ANYWAY, I could have jolly well added more stock or water to correct the mistake but that bowl was already quite a huge portion of food for two servings and if I have added more water or stock: it would have become a 4-serving soup (too much liquid!) and the taste might have been diluted (double whammy!).

Naturally, the soup was a half-flop due to the absence of egg-drop consistency which is supposed to be smooth and silky-like-texture of egg-drop. Fortunately, the other half-success was: I managed to create something quite delicious...


Willow (Tea Tree) Mushrooms 茶树菇 - God of Mushrooms?


I love it when some of my ingredients-necessities go on sale and love it even more when gourmet ingredients are on promotional discounts (that translates to savings!). And definitely weakens the force of barrier (thrifty buyer like moi) to try something different once in a while. Got the above - fresh Willow Mushrooms (also known as Tea Tree Mushroom, 茶树菇) from the local supermarket for about SGD3.45(USD2.50) and when I wanted to buy them again after a few weeks, they were no longer in the stores. :(

I have not tried a wide-range of mushrooms though I would love to. The unique varieties seem  forever steep so I always fall back to shitake, oyster, , enoki, white or brown crimini - which is actually good enough (easily available and affordable too) where nutritional benefits is concerned. When it comes to extracting these benefits, it is about regular (moderate) consumption, not as if consuming them ONCE will bestow us with magic powers?! Yes, needs to be a$$ordable for regular use. I don't think my philosophies and ideas are conflicting?

I don't think Willow Mushrooms are priced at the supreme end of mushrooms but it is known to be so wonderful that some people call it the God of Mushrooms - 神菇. Oh really?! Jolly well so if sources indicate that this mushroom variety contains 17 of the 22 standard amino acids required of our body, INCLUDING that 8 essential amino acids. It also contains plenty of minerals and those anti-cancer properties that most mushrooms would boast of. Traditional Chinese Medicine (TCM) also regards these mushrooms as neutral food (not extremely "heaty" or cooling), nourishes the Qi (energy) of the body, boost immunity, and anti-aging properties if consumed regularly.


Cookie Dough, Healthy Snacks, Fundraising

I am quite out-of-touch in modern ways of fundraising. When I was a child attending school, I only knew two standard ways to fundraise. One was the Flag-Day when we students carried small little round tins(for putting in the donation money) and stickers(or flags, handed out to the supporters); and we would station at areas with moving crowds e.g. outside the train stations, outside popular shopping malls, asking for donation money. Then, 20 cents was the common denomination in exchange for one small sticker. When any of us saw $50 dollar note going into our tins, it was like "who is this kind or rather strange soul?", making the lucky one so egoistically happy as the student with the most donation. Of course, another fund-raising activity (or "inactivity") was to bring a donation card home; and that is when Mom, Dad, relatives, friends had to chip in and help. That was like - whoever has the larger and more well-off social network gets the most donations!

I bet there are more interesting ways of easy fundraising now. A cookie dough fundraising will certainly sound fun. In exchange of funds, your supporters get gourmet cookie dough - they could bake oven-fresh cookies that can be enjoyed by family and friends - sharing the meaning of donation with more people and a larger community. Personally, I will choose to be a cookie dough fundraiser than be part of lollipop fundraisers just because I am not quite a fan of lollipops. But that is just me. Why worry if there are so many other fundraising ideas such as using Healthy Snacks in exchange for funds raised. Whichever type of organization you belong to, there is no lack of ideas to run through.


Winter Melon Stew or Soup or Stir-fry, 冬瓜盅

My quest for melon and squash continues...


Winter Melon is considered "cooling"/Yin food - cooling and/or moistening for the body. Apart from Vitamins C, B1, B2, dietary fiber, calcium, it also contains a unique compound - tartronic acid, that neutralizes the food-carbohydrates in the body and prevent the carbo from turning into fats. Another vegetable/plant that contains tartronic acid is cucumber. As a result, there are people who consume cucumber as a form of dieting. This acid is destroyed under heat though, so by cooking these plants/vegetables, I reckon the "diet-effect" is gone. But you still get the other benefits. You can get Winter Melon from Asian grocery stores in the US such as 99 Ranch.

Love the snowy white flesh


Bitter Melon Tomato Curry

Some say that it is a smart healthy move to incorporate AT LEAST ONE TOMATO in AT LEAST ONE DISH, EVERYDAY. So here comes. Not the usual bittergourd egg drop soup or bittergourd stir-fried with eggs or braised bittergourd but this bittergourd (bitter melon) with tomatoes inspired from Indian-Style Bitter Melon Curry. For me, an easy and delicious fresh new spin on familiar foods.

Tomatoes give this dish tangy flavors: so if tangy is what you love, I don't see why you don't enjoy this...unless you seriously dislike bitter melon. It is an acquired taste. I enjoyed bitter melon even when I was a kid (I must be one of those few). And somehow because of the tomatoes, the bitterness is subtly masked. I made this bitter melon dish the same way I made this okra, using some of my favorite spices.


Snacks, old and new, reveal our age? + winner of $60 CSN Gift Certificate

I enjoy browsing specialty stores - Japanese, Korean etc. It's kinda therapeutic for me once in a while. No spa. No manicure. No pedicure. No shopping for bags, shoes, clothes. But food, yes, definitely. Tidbits and snacks, sure. *smiling*. Are adults snacks just limited to potato chips and tortilla chips? I kinda like "Pirate Booty" and being a grown-up does not mean:

"No Twisties"
"No Cheezels"
"No Mamee"
"No KA KA"
"No Bee Bee".

OK. You know how old am I now. Plus, I am totally into "savory" food even when it comes to snacks, other than dark chocolate which is the only "sweet" (or really...not that sweet) snack I adore.

I window-shop more often than I buy. And I do have a problem in such specialty stores, ending up not knowing what I buy (what to buy), as I cannot read Japanese or Korean, Thai, Vietnamese. A lot of the products and items are directly imported these days and come in their local language.

So...when the inner child takes charge...

This should be some kind of rice or "grain" drink (Picture on the can says so? Surely, those 3 brown grains floating with the rest of the white are saying something but...what?). And certainly, I do not know what is "Nostalgia Drink": - how can 1993 be Nostalgic? Hmmmm...I don't watch C.S.I.


Noodles with Cabbage, Mushrooms and Roasted Seaweed (Seaweed's from the snack pack!)

The atrocious 80-ish percent humidity in summer-like temperatures is no stranger in Singapore. Unbearable. In a short span of two months during my visit, I came across two local newspapers featuring hardy cabbage (grows best in COLD mountainous regions) in their food columns. Kinda ironic. Our local newspapers seldom (not never though) rave seasonal produce - like how SFgate puts a spotlight on Asparagus and how The NY Times cast Watercress spell during Spring, cos' there is no Spring here except for the occasional thunderstorms. Where both local food columns coincidentally were on the shelf life and versatility of cabbage, I am like..."Well. Okay. I am one of them". One of them who always keeps cabbage in my fridge.

That is how I do my food planning because I only go shopping for groceries once a week. So I need to ensure a constant supply of vegetables for the entire week after the weekend. Note1: I buy both leafy greens such as kailan/bok choy/choy sum, and hardy vegetables such as cabbage, cauliflower and squash/gourd so that on Monday, Tuesday (start of the week), I get to use the more perishable leafy vegetables before they get limp and weak; and come Thursday, Friday (end of the week), I get to use the hardier vegetables which still stand strong even if I were to forsake them for another week in the fridge.

***BEWARE***A friend used to tell me a dark secret. When you see a small round head of cabbage on the grocery shelves, it might be because the outer leaves of the cabbage have wilted or bruised, so these larger leaves are being removed (torn away from the rest of the pack), exposing the smaller (perfect) head of cabbage for sale to consumers - you and me. :O   ..Be frank: isn't this what we do at home? We try to discard the bruised leaves from the cabbage by tearing away the first few outer leaves - and the cabbage becomes smaller and smaller...Gawd!


Oven - Roasted Cauliflower + reusable grocery bag goes to...

I have (shallow) pan-fried them but definitely prefer oven-roasted. Cauliflower. That must be one of the few vegetables I love roasting. I tried roasting cousin broccoli, from the Cruxiferous family before, and no, don't like it.

The actual "classic" in some Indian families is to deep-fry the cauliflower but you know I seldom deep-fry at home, so I kinda adapted it to the roasting method. Turns out very well and I love it. I actually love how Indians cook their cauliflower - this spiced-roasted cauliflower, and the Potato Cauliflower (Aloo Gobi) etc...I enjoy them all...