Giveaways, Rice Cooker Recipes, More more more...

What is this? Giveaway Day = Labor Day ? In the US, we "labor" in the month of September but in some parts of the world such as Singapore, we "labor" on May Day which is...May 1st. Meaning...we take a day off from work to blog and take part in giveaways. ^o^

Not to disappoint those who are not residing in the US and Canada thus not eligible for the CSN Stores Giveaway, there are giveaways which are "international" - have you missed that? Starting with what ends first:



"International" Giveaway, ends Apr 30, 2010, 23.59 (PST): The "mystery gift" awaits there. But as May Day Bonus, leave your comments in this post and get additional (random) entry.

"International" Giveaway, ends Sep 30, 2010, 23.59 (PST): A cookbook giveaway (refer contest rules here) that includes recipes for Shrimp Cakes and Biryani. Make fabulous condiments, crowd-pleasing snacks, appetizers , innovative one-dish meals and more!


Some of you were asking me for the Shrimp Cake recipe but gotta wait for my cookbook (less than 6 months away). It is doable - you can fry these patties IN YOUR RICE COOKER...

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CSN Stores $60 Gift Certificate Giveaway - you buy what you want from CSN Stores

I am diving straight in. I have a $60 gift certificate for you. Be a freaking good online shopper and shop at CSN Stores with over 200+ online stores where you can find household appliances, tv stands, furniture, toys and home decor. The Cookware.com store (part of CSN online store) also has a decent collection of cookware which I have a penchant for. This $60 gift certificate can be used at any CSN Stores. Sounds good. Really good. There are lots, one can buy with $60. You can also use this $60 as part of a larger purchase. All up to you. With 200+ online stores, how can you ever run out of things to buy if you win that $60 gift certificate?

Personally, I saw a range of Frying Pans and Skillets, most of them less than $60 each (with Free Shipping) at Cookware.com.How I wish...as my current stainless-steel wok is really "wokking" too hard - I use it for a stir-fry anytime and...


as my steamer too. Yes, I prefer a wok to a pan cos' the wok doubles up as a steamer. What a pan can do, a wok can do; but what a wok can do, a pan cannot do.


Wok I will have but am still deciding if I should carry on with a Stainless-Steel wok. Is a Cast-Iron wok OR Hard-Anodized wok better?....what do you think?

And while I take my time to ponder over my wok, you as my readers get your wish first ^o^ .

Leave your comments, help me choose my next wok.

How to Enter for $60 Gift Cert.(in the US & Canada only):

1. Leave your comments in this post (you get one entry). If you do not have a blog, do not worry. You can also take part by leaving your comments.

2. Post about this giveaway (link to this post) on your blog. Then, come back here and add your post-link about this giveaway, to LinkyTools below by May 6, 2010 at 11:59 PM PST (you get another entry). Links not meeting requirements will NOT be counted as an entry.


I welcome and appreciate all your "wokking" comments and suggestions (where ever you are). Unfortunately, the giveaway is opened in the US and Canada only; and ends May 6, 2010 at 11:59 PM PST. Winner will be chosen by random.org and announced in my blog. Good Luck!

Thank you CSN Stores for sponsoring this giveaway.

*This is not a paid review*

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Stir-Fry Cabbage, no Oyster Sauce, where's the flavor? 清炒高丽菜

I have not used oyster sauce in my cooking for quite some time. The only "dark" sauce I have in my pantry is dark soy sauce (the type which give more "color" rather than sodium). So how do you stir fry vegetables? You ask me. Sans oyster sauce but with garlic and ginger to add flavor and sometimes, "steal" one big spoonful of ground meat (chicken) from 1/2lb bag (that I use for the other "meaty" dishes) - this trick comes in handy many times (Tip: When I buy 1/2lb ground meat and that is excess for any meaty dish I am planning to make for the week, I will scoop out 1-2 tablespoonfuls of ground meat and keep them frozen separately in another freezer bag on the same day I am back with my groceries.). This "2 tablespoonfuls" of ground meat can be very useful when stir frying vegetables.

And I absolutely think Chinese vegetables stir-fry can do without oyster sauce. Yes? No?

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Balsamic Vinaigrette Portobello Mushrooms

One of the simplest most flavorsome of dips I enjoy is that of extra virgin olive oil and balsamic vinegar. I love dipping fresh and warm oven-baked breads in this liquid suspension-blend so much so that I get myself bloated with this often-complimentary appetizer gesture, even before the main course enters. I got playful one day and tried this dip-similar as my mushroom marinade

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Earth Day, 80/20 Diet, Stir Fry Vegetables

I saw "Vegetarian Recipes for Earth Month" somewhere at Whole Foods Market website and decided on my theme for today, coincidentally also Earth Day - 22 April 2010: Vegetarian Vegetable Recipes for Earth Month and Earth Day.

There are a few changes I have been making to my eating habits. I try to keep to a 80/20 rule (my food "decision-making" rule):
- 80 for vegetables-beans-whole grains-fruits(largely vegetables though) vs 20 for seafood/meat
- 80 for seafood vs 20 for meat

Stir-Fry Bok Choy and Napa Cabbage with Fresh Mushrooms and Carrots (Recipe below)

This change is 80 by chance (gradual habit) and 20 ("purposed") - probably because I stayed with my friend for about four months (her husband is a vegetarian) and we made sure there are always vegetarian dishes on the dinner table. Now I become really uncomfortable if there are no vegetables on the dinner table. And because they are a Chinese-Indian family, I am blessed with a good mix of Chinese and Indian vegetarian dishes.

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Watercress and Daikon Soup of the Day, 西洋菜白萝卜汤

This soup was somehow created because I was eager to heal myself from a irritable "stubborn phlegm and breathless coughing" symptom. It must be a new virus going around (which I do not know if I caught it in California or Singapore) as I have forgotten the last time when I was sick for almost 1 month. Yes. That long. I visited the doctor 3 times, seeking cure. Only the first doctor subjected me to antibiotics cos I had a slight fever. After 1 week, I was still coughing bad at night and oh that horrible phlegm irritated me so much.

Daikon (white radish, 白萝卜 - Bai Luo Bo) is known to be good for soothing a bad throat, thinning mucus (clears phlegm) and nourish the "Qi" (energy) in the body.

As I understand, watercress is supposed to be a natural expectorant.


So, I added some daikon (white radish) to watercress and made this soup with chicken carcasses (bones). I was anxious for recovery.

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Pasta in Tomato-Chicken Curry Sauce

When I use fresh tomatoes and attempt to use only their natural juice as a sauce base, I never make a good classic bolognese - most recipes seem to be always calling for tomato paste which I do not have (and I have not used bottled pasta sauces for a long time now). Maybe I was too impatient and did not simmer those fresh whole tomatoes for a long enough time to get the sauce.


I fall back to my usual home-cooking fare and flair of whipping up something tasty and as comforting. Add in some ground chicken and curry powder in an attempt to make some kind of tomato-curry sauce; then totally created a homey pasta dish with the curry-factor, for myself.

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Mango chutney (rice cooker recipe available soon) and MarxFood (caption contest giveaway)

Time out! I want to interfere my postings with a contest ("Continue Reading" below...for the caption contest, ending 19 April 2010, happening in MarxFood).

Do continue to leave me your comments at my homemade mango chutney and homegrown alfalfa sprouts post for that little "mystery gift" (Definitely, it is NOT going to be mango chutney)

The mango chutney used here was made using the rice cooker and the recipe will be available in the upcoming (August 2010) cookbook. By the way, I have created a "Blog Giveaway" on the right-hand column so that such giveaways/happenings become "stickys" in my homepage ^o^

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Homemade mango chutney. Homegrown alfalfa. Fish. Little mystery gift.

Me: I wish I had a 3888 sq ft backyard.
The "Devil" in Me: Hey, you do not need a backyard to do this.

Me: I wish I had a small patio or balcony.
The "Devil" in Me: Again, you do not need these to grow this.

Me: Ok. Can't I just dream and wish? Give me a pot!
The "Devil" in Me: A jar or any recycled "wide-mouth" "see-through" bottle will do.

Legume growing process...

In 6 days, my Alfalfa sprouted beautifully...

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Kaffir Lime Leaf makes Thai Shrimp Cakes, 泰式虾饼

Kaffir lime leaf is like twins - identical yet different. I'm talking about the two leaves joined together: one leaf is oval and longer compared to the upper section. Together, the leaves are several inches long (though they can come in various sizes). When fresh, these leaves are shiny and bright green, rich with natural oils *rub rub* ....*smell your fingers*

While sometimes you can find Kaffir Lime Leaves being sold fresh in the produce section of Asian/Chinese stores and markets, it is also likely to be found in the freezer section. Frozen Kaffir Lime Leaves keep quite well from several months to a year, and require minimal thawing before use (so this is a great way to keep them handy and available in your kitchen!). Of course, the aroma from fresh leaves is still the best. When I found Kaffir Lime Leaves (where the rest of the herby stuff can be found) in my local Whole Foods at Cupertino and Mountain, my...was I happy for that whole day. I can make this...I will do that. Yay! So what did I make? This!

Easy-to-make, delicious-to-eat Thai Shrimp Cakes!

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Spices for Salmon Steamed, Grilled, Baked - Part I

How do you like to season or cook salmon?

Personally for me, it is minimal seasoning when it comes to salmon. Fresh spices and herbs will do.

I used to season with sea salt and fresh black pepper. I still do...but more often now, pinch of cumin and fennel before I send this fish to steam, bake or grill. .


Salmon must be one of the easiest fish to cook. Simply less than 10 minutes and this fish never fails to impress


Tag: salmon

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Chinese (Napa) Cabbage Soup, cooked with Pork Bones - 大白菜汤

My variations with Chinese cabbage, also known as Napa Cabbage, Wong Bok cabbage or 大白菜 (Da Bai Cai) include using them as a vegetable wrap (Note: Comparing to round cabbage, I prefer Napa cabbage as wraps as they take shorter time to cook), having them steamed, or stir-fried and using them in soups. Napa Cabbage can make a soup very tasty as it has tonnes of natural sweetness. It is also known as "king of vegetable" with its high vitamin and mineral contents. It has high dietary fiber, especially digestible fiber after being cooked. So take care - if you are having a diarrhea, please DO NOT take Napa cabbage, unless you want more bowel movements! :O

Note: We tend to braise these cabbages and cook them for a longer time than greens, since this cabbage becomes more flavorful (soft and tender) the longer you cook.

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Pineapple Fried Rice, 菠萝炒饭, 黄梨炒饭

I am not going to detail another recipe of fried rice for my fried rice here is as simple as some leftover (overnight) rice, fried with frozen peas, pineapple cubes, 1-2tsps of dark soy sauce, with a dash of curry powder, turmeric, pinch of salt, black and white pepper to taste; finally and MAGICALLY garnished with pomelo sacs, vegetarian floss and fried egg strips.

It sounds like pineapple rice (黄梨饭), may not be the exact Thai recipe though many many times better than the USD10.00 Pineapple Fried Rice in Singapore Old Town Cafe, Dublin, California. That sucks big time!


The pomelo added extra hint of bitter-citrus to the sweet-citrus pineapples in the rice, and I love having the lil' pomelo sacs burst in my mouth while I chew the rest.

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Egg Curry - Quail or Chicken Eggs, your wish

An Egg Curry with a little mulligatawny influences...

Following the quail egg post, hey hey...I have heard from you: One quail egg cholesterol is equivalent to one chicken egg. Goodness gracious! Even though the nutrition is much higher in quail egg, you tend to consume more quail eggs in one serving compared to chicken eggs (which we usually just have 1 each). That is the "danger" lurking...and it is extremely scary.

I ate 3 quail eggs from this dish I cooked, which means 3-4 chicken eggs in that one serving! I advise you to change to chicken eggs for this less-than-20 minute-recipe....if you wish.


Egg Curry
Ingredients: Few hard-boiled eggs; 2 tomatoes, sliced to bite-size; 2 small red onions, thinly sliced; 2-3 cloves garlic; 1 big pinch cumin; 1 big pinch fennel; 1tsp curry powder; 1 small pinch turmeric; small pinch salt and black pepper to taste

Directions: Heat some oil in a wok/pan. Fry the cumin, fennel to slightly roast them and exude their aroma. Add onions, curry powder and turmeric and and fry with cumin and fennel. When onions turn slightly translucent, add tomatoes and mix well. Add 1 to 1 1/2 cup water and allow mixture to simmer. Add salt and black pepper to taste. When gravy starts to reduce, add in hard-boiled egg. Serve with steamed rice.


This is not-the-kind-of-thick-gravy-curry. Its consistency resembles South Indian Rasam and with tangy flavors borrowed from the tomatoes. Tomatoes are what make many Indian curries so good! The delicious and appetizing taste of this "thin" curry - you should try it and you will know.

Tag: eggs, chicken, chicken eggs, quail, quail eggs

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Spinach - Baby, English, Chinese and more...

Seriously, do you or have you scrutinized every vegetable in the fresh produce section of the grocery store? In knowing all the vegetables you see - the name, what it is, how it is used etc. Familiarity breeds contempt. Often, we get too comfortable in doing the things we are good at and in the process, lose the motivation to see newer things and to find newer experiences. See?...I get too complicated at times, to the extent of associating life as a whole, to shopping for fresh produce. We become time-deficient and shopping in the grocery section means 2 packets of Bok Choy - 1 Cabbage - 3 Tomatoes - 1 packet of Mushrooms - 2 Carrots - Pay at the cashier. Usual stuff. Comfort zone.

Top: English Spinach; Bottom: Chinese Spinach, Amaranth (White)

If you see someone some day in the grocery store, picking up a packet of spinach and staring at that packet, looking head-to-tail of the vegetable, from the leaves to the stems to the roots, go into deep thoughts while holding on to that packet AND worst of all, returning that packet back to that same shelf it had belonged to (not buying it)...errmmm..errmmmm....that person might be ME, yours truly. How precious is time, yes and I have wasted it.

Easily, that most common vegetable you get to see may not be that "easy" after all. SPINACH. So, when I throw out this word, what do you think of? Easy baby! Baby spinach! Or ok, other spinaches? Oh gawd, I can be confused. Or am I just trying to confuse you and myself ?

Both spinaches. Yes. But with different names. There is even a Red Variety of Chinese Amarath (Spinach) - 苋菜 that does not appear in the photo above.

Both spinaches. Yes. Stems different.

Top: Chinese Spinach; Bottom: English Spinach

Both spinaches. Yes. Leaves different.

Top: Chinese Spinach; Bottom: English Spinach

Then there is dear Baby Spinach which looks like the baby of English Spinach ?

All spinaches. Yes. Nutrition content different. That is the last thing on my mind now.  Yes. some say Chinese Spinach has double the amount of iron compared to English spinach. Needs further evidence, yea. Period.

I like using Baby Spinach because they are so much "cleaner" and makes an easy task of rinsing/washing during preparations. I really hate washing English and Chinese Spinach - there is always so much grit ! Need at least 3 changes of water to clean them well or a big big deep sink! But I admit they taste different and I do enjoy all of these spinaches.

Now I shall let you do the research and tell me which variety does Popeye eat? *snigger*

For now, I could do good with a Italian Sausage and Baby Spinach Omelette!









Recipe in 2008, using Baby Spinach

Recipe in 2007, using English Spinach





How about some Spinach craze, sharing some light on the different spinach around.... at Weekend Herb Blogging with Haalo at Cook Almost Anything.


Tag: english spinach, chinese spinach , baby spinach, spinach