Images Soup : For variety sake

Soup day in, day out. Don't you find it a challenge putting something fresh on the table daily. I do. It doesn't help when people go, "This soup again..?" *roll eyes*

I'm that ordinary cook who doesn't have a whole lot of fresh food ingredients stocked up in her little fridge, and cabinet space that will make most chefs cry. I'm that person who dream of having a Nigella Lawson kitchen one day. But for now, I make do.

One soup, one vegetable and one meat - That's my cooking rule. It's what I tell myself every time I plan the day's meal. Sometimes I make it a one-plate thing but mostly, it's two or three separate dishes with white rice.

Along the way, I've learned some simple tricks to deceive the fussy eater. It helps that I'm a genius...kidding.

This is what I do to clear the week's ingredients from my fridge especially when I have more than necessary the food items I need. I cook the same dish twice in  a week, one with a small twist to give the illusion that I'm making something totally different from yesterday.

I'm going to share with you how I handle soups. I often make clear soups intending to repeat the dish a couple of days later with only one difference. I stir in a tablespoon of evaporated milk.

Example: from clear fish ball soup, it becomes "milky" fish ball soup. Not ... same! *grin*

And that, ladies and gentleman, is my one-tip wonder. I'm pretty sure I'm not alone in this. I bet you have something up your sleeves too when it comes to making daily meals a less boring affair.

Fish ball soup ~ from clear to milky

Images Sweet Leaf (Sayur Manis)

Sweet Leaf, a popular leaf vegetable in Malaysia and other Southeast Asian countries. We call it "Sayur Manis" or "Cekur Manis"  in Malay. To the local Chinese, it is known as"mani cai".

Sweet Leaf (Sayur Manis)

The great thing about this vegetable is that it is easy to grow in our climate, usually done via stem cuttings. It's a low maintenance plant that is trimmed regularly for it's leaves.

Cooking it
Only the leaves are used in cooking because the lower stemmed parts are hard to chew. It has a natural mild pleasant sweetish flavour. When cooking this, keep in mind that on its own, it doesn't require heavy seasoning. In Malaysia, it is typically stir-fried with egg or boiled in soups. It is also commonly served in Pan Mee , a local noodle soup dish usually sold by hawkers.

To remove the leaves from the stems, we place our thumb and index finger around the stem. Then, slide our fingers across. The leaves will come off as you slide. Rinse before cooking.

Eat the leaves, not the stem!

Where to buy
It can be found in most wet markets and supermarkets in Malaysia.

Storage

It doesn't keep long in the refrigerator. I clear it off within two days because the leaves begin to dry after that.

Check out: Sweet Leaf and Sweet Potatoes in Coconut Soup (Recipe)

Images "Seasoning" That Wooden Cutting Board

Wiping it clean before 'seasoning' with oil

There's nothing like using a wooden chopping board for cutting meat and vegetables. I like how it has 'character' - those shades of brown and crooked lines. It holds well and isn't slippery. Having a good grip on things when I'm doing some major chopping and slicing is important to me.

I also own a couple of white plastic cutting boards but don't feel the same exhilaration, and use it only to slice bread, cakes, fruit, the sort. This is just me.

When it comes to cutting boards, I believe it's always important to use what works for us because it makes us feel more confident with the knife.

A wooden cutting board requires some care. To keep it from cracking out of dryness and prevent it from mold, it is important to 'season' it with oil. Not just any oil though!

I learned from various articles on the net that regular cooking oil such as vegetable oils and olive oils are a no-no because it will turn rancid. Best to go for walnut oil or almond oil (if you're not allergic to nuts), or food grade coconut oil. Some recommend using food grade mineral oil with beeswax.

I'm more comfortable with something like coconut oil. So, that's what I'm going with.

There are various advice on how to oil a wooden cutting board. I like things simple so I go with rubbing oil all over the board with a clean cloth, waiting some hours and oiling it again. If I'm not satisfied with the results (say it looks too dry), I repeat the process. Then, I'm done.

However, if you prefer something more thorough, here are some articles you can read:

- How to care for a wooden cutting board | MNN - Mother Nature Network

- Cutting Boards - Chopping Blocks - Butcher Blocks | What's Cooking America

- How to Maintain a Wood Cutting Board: 5 Steps - wikiHow

Images Grey Oyster Mushroom

The beautiful folds remind me of a Chinese fan. It was hard to resist.....and I was a-l-o-n-e. I admit to picking one up and doing the little fan dance. Shhh..let this be a secret between you and me. Bah! This is the 'internet' I am confiding on.   

Grey Oyster Mushrooms are soft, velvety and cool on the fingers. I love the texture. It is easy to bite into and it has this lovely taste of mild sweet.

Grey Oyster Mushrooms

This mushroom is a versatile ingredient. Be it deep-fried, added into soups, braised or grilled, it tastes just as mmm..mmm..good. Personally, I find the stems a little chewy for soups and braised dishes so I tend to trim it off for later, usually to make stock. It is not always necessary to do this. I just like doing it because I'm biased towards the fluffy part - it is yummy!

It takes only minutes to cook oyster mushrooms. Ideally, add it in only at the last stage of cooking.

Storage: It stays good in a plastic bag for a week or so in the refrigerator. I've never kept it longer. I have however read that you can store it for up to two weeks wrapped in a moist napkin or towel, sealed in a paper bag.

Buying: If it's slimy, don't buy it. Choose plump ones.

Washing: Wash only before use. Swish it in water and that's all there is to it.

Beautiful, isn't it?

Velvety

Here's one way you can enjoy these mushrooms. I had this at a food truck in Johor.

The mushrooms are deep-fried and then sprinkled with a seasoning of salt, sugar and pepper ..at least, that's what I'm guessing is in the powdery substance. Whatever it is, yum stuff!

Deep-Fried Grey Oyster Mushrooms

Images Daun Kaduk (Wild Betel Leaf)

Daun Kaduk

Daun Kaduk aka piper sarmentosum scientifically, is usually used in local cuisine to make ulam (traditional Malay salad) and otak-otak (fish cake).

It looks like a betel leaf, but is smaller in size and has a peppery taste.

It can be eaten raw or cooked - steamed, fried, souped, what-have-you. I have seen it used as a vegetable wrap on several occasions.

It doesn't keep long. Best to buy it closest to the day you intend to use it.

Earlier in the year, my sister-in-law asked me to help her out with an otak-otak dish. That's when I first noticed this leaf. I've probably eaten it before but only made a mental note of it now that I've taken an interest in cooking. You should have seen how engrossed I was with the leaf, scrutinising it as though it were a science project!

Anyway, here's an idea how to use it in cooking:

Otak-otak (Fish and prawns in coconut gravy - to be steamed into a cake)
with Daun Kaduk lined at the bottom

The discovery of a new dish confers more happiness on humanity than the discovery of a new star 

~ Jean-Anthelme Brillat-Savarin

Images Dried Mandarin Orange Peels

Dried Mandarin Orange Peel

Save those mandarin orange peels!

Did you know that you can dry orange peels and use them for cooking later? It can be included into meat stews, hot soup desserts like red bean or barley soups, hot teas, used as seasoning and it can even be added into cakes. It doesn't just add flavour to cooking, it adds fragrance - it is this bit that gives recipes an extra edge.

I learned this from my aunt who's an ardent cook. It's pretty easy to do when you live in a country where it's summer all year round and it's sunny most times.

How-to:
1) Peel skin from mandarin orange.
2) Scrape the excess pith off the skin (not difficult because there isn't much).
3) Dry the orange peels out in the hot sun for a few days and that's it.

Dried and ready for use - Mandarin Orange Peels

I guess the same can be done with a regular orange but removing the pith may be a challenge for me since it has a thicker layer of white pith.

Of course I could peel it with a knife, slicing just beneath the skin. It helps to have a steady hand. Something I don't have..

Images Nai Pak Choy (Extra Dwarf Chinese Cabbage)

Nai Pak Choy (Extra Dwarf Chinese Cabbage)

Nai Pak Choy in English is regularly referred to as the Extra Dwarf Chinese Cabbage. Other names it is known by locally - Fairlady or Sawi Susu in Malay.

Nai Pak Choy  is a smaller variety of Pak Choy / Bok Choy. Its distinctive trait is its short wide white petioles with dark green crumpled leaves held together by a stem in a rounded head.

The ones I purchased here were grown in Cameron Highlands, Malaysia.

Buying and Storing
Look for fresh colours - the stems should be white and firm. The greens should be a lovely dark, glossy shade and not wilted. In short, they should look crunchy.

Leave it unwashed until ready for use. I left mine in its original plastic packaging for four days in the refrigerator. There were no signs of discoloration or wilting.

Cooking
Before cooking, wash thoroughly. Either dip it in water and swish it around or separate the stems and wash it individually. Dirt is usually lodged in between the stems so that's where you should really focus on.

There are several ways to eat this. I've read that you can have it raw but that's something I've never done so I can't comment on it. I prefer mine cooked in quick stir fries, boiled in soup or with some sort of gravy. I find it really delicious done this way.

Here's a simple recipe on Nai Pak Choy that you can try out : Nai Pak Choy with Pork in Egg Gravy

Nai Pak Choy - Lovely white stems

Nai Pak Choy - Crumpled greens

Images Veggie Cooking Guide

Here's something useful I found on my favourite infographic website visual.ly

It's a neat guide that gives you an overview how to cook veggies best in order to maintain its full flavour. I know I've broken more than one rule in this guide! Well, now I know.

Veggie Cooking Sheet infographic

Original post (includes a print option for chart) : Veggie Cooking Guide

 

Images Herbs and Spices - Uses and Origins (Part 1)

Herbs are in general dried parts of plants, such as roots, blossoms, leaves, flower buds and barks. They are specially cultivated because of their rich, strong flavours. Herbs and spices are used in food preparation to enhance the natural flavour and tastes of the various dishes. In addition they are important for the digestion as they stimulate appetite and the flow of the gastric juices.

Herbs and spices grow all over the world and they are available in different qualities.

Bay Leaves

These are the leaves of the bay laurel or sweet bay trees or shrubs. They may be fresh or dried and are used for flavouring soups, sauces and stews. They are usually included in a bouquet garni or mirepoix.

Aniseed

This plant grows in all the Mediterranean countries and Russia. The seeds come from the ripe umbel and look very similar to the carra-way seeds. It is used for liquors, drugs for colds and coughs, biscuits, fish dishes and pastry dishes.

Basil

It is a plant which grows in any garden. The leaves and the pulps are giving the flavour. It is used for fish and meat dishes, salads and for pickling meat and vegetables.

Cloves

Cloves are unopened flower buds of a tree (8-12 m height) which is harvested in countries such as Zanzibar, Madagascar, Indonesia, India and Sri Lanka among others. The buds are picked when green and dried in the sun till they turn to a rich brown colour. They are used for flavouring vegetables, meat dishes, all kinds of fish, cakes, etc.

Cinnamon

It is the bark of the cinnamon shrub. The inner pulp and the outer layer of the bark are removed and the remaining pieces are dried. It has a pale crown colour and is obtained and used in sticks or powdered form. It is mainly used in bakery and pastry work. Doughnuts, Apples & Banana Fritters are passed through a mixture of sugar and ground cinnamon. It is another one of the spices that's blended for mixed spices.

Turmeric 

This plant comes from the Far East but also grows in other countries with similar climate. The root is peeled and dried and then it gets grounded into fine powder of yellow colour. It is mainly used for curry blends specially for the colour of the curry.

Curry

Curry is the name of the blend made from several spices. This mixed spice includes ginger, carraway-seeds, paprika, cayeen pepper, coriander, curcuma, cardamon, cinnamon and chilli pepper, etc. It is used for all sorts of curry dishes. The composition (blend) of the curry powder depends on the individual.


Credit Source - Kitchen & Operation Book 1 (Systematic School of Hotel & Catering Management)

Images Fifteen Useful Cooking Tips For Home-Chefs (Session 2)

(1) Always under cook pasta slightly before adding it to a finished sauce as the pasta will finish cooking in the sauce.

(2) Refresh cooked pasta in cold water to stop the cooking process and lightly toss it in oil to stop it sticking together.

(3) For a rich creamy dressing made in a healthy manner, substitute half the mayo with plain yoghurt.

(4) When cooking vegetables always have tons of water in the pot so the vegetables can move around easily.

(5) Never cover a pot when cooking green vegetables, the covered pot will make the veggies loose their lovely colour.

(6) When boiling shrimps, plunge them in salted boiling water & when the water re-boils they are done.

(7) When cooking steaks, sear them at very high temperature to trap in all the juices and prevent them from going dry.

(8) When cooking lamb chops they cook very quick if they are thin, the meat should still feel soft when they are cooked.

(9) Use fresh rosemary to scent roast lamb, veal & chicken, also use it to flavour roasted vegetables & grilled mushrooms.

(10) When making stocks never boil them, just simmer or they will turn cloudy. 

(11) Bring your soup or sauce to a slow simmer so you can scoop all the impurities from the centre with a ladle or spoon.

(12) To stop soups and sauces from getting too thick, leave a lid on the cooking pot all the time.

(13) If you slowly saute sliced onions they will almost disappear & become very sweet making a great base to brown sauces.

(14) After finishing a dark sauce, just add a dollop of fresh butter & stir it in whilst its hot to give it a great shine. 

(15) It's bad to add alcohol from the bottle into a finished sauce, the alcohol should be burnt off during cooking process.

* Ten Useful Cooking Tips For Home-Chefs (Session 1) *

Great cooking tips given by Chef Michael Saxon, the judge for the TV series - E&O search for 'AFC'S Next Celebrity'. He's also the current E&O Group Director of Hospitality & Lifestyle.

Images Red Plums

Plump Red Plums

A variety of plums can be purchased at most supermarkets in Malaysia. Red plums, however, isn't a local fruit so it may be harder to find in smaller markets and almost impossible to find at roadside stalls. I purchased mine from a hypermarket.

Red plums are juicy and sweet on the inside, but the skin has a sour taste to it. For this reason, I prefer having it peeled when eating it fresh.

Buying Plums
Choose plums which are plump and rich in natural colour. Don't be too alarmed over the whitish coating on top. That is just wax bloom - something produced by the fruit to protect it against invading insects.

It may even be a good thing if you see more wax because it would mean that it has been handled less by people or could be fresher.

Culinary Uses and Storage
Plums can be eaten fresh or cooked into sauces. It is also great for making jam or jelly and compliments many baking recipes.

It can be kept in the refrigerator for about five days. If you have an unripe plum, just leave it outside. It takes just a day or so for it to ripen at room temperature.

Wash well before eating!

How To Cut Plums
There are several ways to do this. A quick search on the internet led me to 5 Tips on How to Eat a Plum in Two Bites - wikiHow. Place your thumbs in the center and pull it apart. Remove the stone and it's ready to be eaten.

I attempted it as instructed but having all that juice wasted on my fingers is just not my cup of tea.  It is, however, a great way to eat if you don't have a knife with you or you want it quick.

The wikiHow way

Knowing how sour the skin is, I decided that it would be best if I removed it first. I discovered that the best way to do this is to use the knife. Peeling it off using my fingers involved too much work. My trusty old peeler was no match against this juicy fruit either.

Slicing it with a knife works best for me

After removing the skin with a knife, I sliced it in the middle, all the way around the stone.
Then, I applied the knowledge I had gained from wikiHow - with thumbs on top, I easily opened the fruit up to reveal the stone. Pull that out and tadaa! That's how I eat plums!

I guess everyone has their own way of doing things. Do share with us how you eat yours.

A Plum Affair

Images Food Wastage : Stop It!

Food wastage is a serious issue that needs to be addressed by every household.

According to a report in The Star newspaper in 2011, it was estimated that “Malaysians discard about 930 tonnes of unconsumed food daily." 

Worldwide, the figures run up to one-third of total food production, based on findings by the FAO.

Imagine that amount of food being distributed to starving families and the impact it could have on combating food scarcity that is near inevitable with growing numbers of the human population.

Here are some tips on being a responsible foodie:

1) Skip The Buffet Line especially if you're a fussy or a small eater. Buffets are the easiest place to waste food. The many varieties on the table tempts us to overload our plate and stuff ourselves full. Admit it, many of us have been guilty of not finishing our food at one time or another. Picky eaters are equally guilty when they push aside what they deem to be unedible because "it isn't tasty" and head for tastier treats on the buffet table.

2) Plan What To Buy, always bring a shopping list . Overstocking on fresh produce is a surefire way to waste food if you cannot finish it up before it rots. Buy little but often, or plan grocery purchases around expiry dates.

For instance, I would stock my fridge with a variety of vegetables that I know has different shelf lives - like celery which lasts for weeks, spinach which stays fresh as long as three days and the asparagus that can go up to seven days. The trick is to eat the spinach first, the asparagus second and celery, last.

3) Stop The Habit Of Pressing Fresh Produce To Test For Freshness or Ripeness. How often have we walked past the fresh produce section only to find fruits with bruised brown fingerprints?  When you press a fruit or vegetable, ensure that it goes into your shopping basket too because there is a high possibility that it will bruise and you are guaranteeing that chances for it to be sold is nil.

Use other means to test for freshness or ask an expert. I usually go by using my sense of smell, looking at the colour and touching it. If I land myself with an unripe fruit or if it's not too fresh, I'll find alternative ways to use it like make a jam or cook it into a sauce.

4) Be Versatile With Recipes. Don't buy items that you're going to use only once.

If a recipe calls for one piece of dried wood fungus and it's not something you use often, don't buy a whole packet thinking you will. Substitute it with something you would use regularly such as the more common mushroom.

5) Make It A Habit To Clear Leftovers. Conduct regular spotchecks on refrigerated leftovers which should not be kept for too long. Plan your day's meals around it and trust me, you'll be happy to see how much space you still have in the refrigerator and you'll be pleased with yourself for not throwing food away.

There are many ways to use leftovers to make a perfectly good and healthy meal. Besides sandwiches, I use it to add flavour to stir-fry dishes. And if I have time on my hands, I'd roll my sleeves up to make our Chinese New Year favourite, the Kiam Chye Boey, a salted vegetable stew where the key ingredients are leftover meats.
 

 * * * * * * * * * * * * *

World Environment Day falls on 5th June this year. The blog owners of Sweet Home-Chefs join hands to raise awareness against food wastage.

GreenUp, a green initiative powered  by the UN Environment Programme (UNEP) is running a "Love Your Leftovers" competition in support of the THINK.EAT.SAVE - REDUCE YOUR FOODPRINT campaign.

Share your leftover recipes to win mystery prizes and a chance for your recipe to be included in the Love Your Leftovers recipe book! Click on the image to find out more.

Images Ten Useful Cooking Tips For Home-Chefs (Session 1)

(1.) Use apple juice or white grape juice as a substitute for recipes requiring white wine if you don't like alcohol.

(2.) To make scrambled eggs fluffier, the eggs should be heavily beaten before cooking to trap as much air in as possible.

(3.) To re-moist dry muffins, wrap them in paper & blast them for 30 seconds in a microwave eating them straight away.

(4.) When separating egg yolks from whites, crack the eggs straight from the fridge, egg yolks are harder to break when cold.

(5.) When testing a bird to ensure its cooked, prick a skewer in the leg, when juice pours out clear without blood, its done.

(6.) Do not over-mix a good pancake batter, stir just until blended trapping in as much air as possible

(7.) When liquid reduces, the salt content increases, always correct the seasoning at the end to avoid over salting.

(8.) When cooking a cream sauce, never boil it, simmer it lightly to ensure that the butter segment does not separate.

(9.) When cooking meat rare, always let the meat sit outside of the fridge to ensure that it gets up to room temperature.

(10.) Never cover a pot when cooking green vegetables, the covered pot will make the veggies loose their lovely colour.


* Fifteen Useful Cooking Tips For Home-Chefs (Session 2) *


Great cooking tips given by Chef Michael Saxon, the judge for the TV series - E&O search for 'AFC'S Next Celebrity'. He's also the current E&O Group Director of Hospitality & Lifestyle.

Images Poof! Fire In The Oven!

There are so many things to learn about cooking and although there are many resources available for us to gain the knowledge we need, I've discovered that experience is still the best teacher.

I joyously doused a tray of large cut potatoes with extra virgin olive oil. Mixed in the salt. A scene from Kitchen Boss played on my mind - "Be generous, Sharon!"  Buddy advised in his robust voice.

La dee dah ..  shoved the tray into the oven at a temp between 180c to 200c.

Just about half an hour into it (or was it less), it burst into flames! I happened to be right next to the oven when it happened, and instinctively flipped the oven switch off. Just as quickly as it appeared, it disappeared.

I waited awhile just to be sure the fire was completely out before attempting to open the oven door, all this while my heart was pounding furiously. I don't recall how long I stood there with my jaw dropped open. Imagine my astonishment. It didn't cross my mind then that olive oil could be the cause. I just assumed that my oven was faulty. But after some reading up, since I couldn't find anything wrong with the oven, I've learned that all oils have a smoking point whereafter it begins to burn, olive oil being faster than most.

This article on smoking points helped me understand what it was all about.

Smoke Points of Olive Oil
http://www.oliveoilsource.com/page/heating-olive-oil

In case I have a repeat experience, I'm keeping in mind that one of the most effective ways to put out a grease fire is to pour baking soda over it or to keep a lid on things, that is, don't open the oven door and if it is a burning pot, cover it completely to cut off the oxygen supply. Note that this is only advisable for small grease fires. Don't hesitate to call for help if you feel it's unsafe or too big to handle.

Here are more useful tips I found here:
- How to Put out a Grease Fire: 6 steps (with pictures) - wikiHow

Happy reading! 

Images Solo Garlic (Single Clove Garlic)

I went out to get some garlic and I did. I came home with these beauties - Solo Garlic. I knowwWWwW, right? When did garlic ever look so enticing!

It's nothing like the ones we usually buy ... *sniff, sniff* mild, no strong garlicky smell. I would describe the texture as something in between an onion and the regular garlic.

I did some digging around the internet and discovered that Solo Garlic originates from Yunnan, China. Garlic is generally associated with being great for reducing high blood pressure and cholesterol. I assume the same can be said for Solo Garlic. There is a lack of specifics in write-ups on this particular variety of garlic, leaving my curiosity unanswered.

Cook-wise, I have yet to bake this whole although it has been suggested as the ideal way to appreciate this garlic. Instead, I have been including it into stir-fry dishes, usually in finely chopped bits. It tastes just as good so I don't think it compromised the yummy-ness of our food much. 

My personal opinion? It could be a hit with many people because of its milder smell ... plus, it doesn't cost a bomb.

Solo Garlic - About 1½ by 1½ inches in size

Solo Garlic -Inside