tag:blogger.com,1999:blog-21495595894574236362024-03-05T17:49:44.921+08:00Wei Wei's Recipes CollectionSharing recipes that I collect from the web & recipe booksSeow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-2149559589457423636.post-61461866121092654782012-02-16T20:55:00.000+08:002012-02-16T20:55:16.425+08:00Cupcakes | Cocktails Recipes<div style="text-align: center;">
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</script><span style="font-size: large;">Making cupcakes to celebrate the Valentine's Day is the great way to show your love to your loves one, <a href="http://glorioustreats.blogspot.com/2012/02/red-velvet-cupcakes-with-roses-recipe.html" target="_blank">Red Velvet Cupcakes</a> from GloriousTreats.blogspot.com are a classic treat that everyone like to bake it. How about not the classic way, just bake it with your favorites flavor like <a href="http://annies-eats.com/2012/01/27/peanut-butter-and-jelly-cupcakes/" target="_blank">Peanut Butter and jelly cupcakes</a> from Annies-Eats.com, <a href="http://shaunasever.com/2012/02/vegan-blood-orange-cupcakes.html" target="_blank">Vegan Blood Orange Cupcakes</a> from ShaunaSever.com or <a href="http://cupcakeblog.com/?p=440" target="_blank">Kiwi Lychee Cupcakes</a> from CupCakeBlog.com. May be you like to use special ingredient to save your time that is <a href="http://www.tastearkansas.com/diet-soda-cupcakes/" target="_blank">Diet Soda Cupcakes</a> from TasteArkansas.com, </span></div>
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<span style="font-size: large;">I found <a href="http://bakedbree.com/tablespoon-jello-shots">A Collection Of Jello Shots Recipes</a> from BakedBree.com, you can save or print the recipe from Tablespoon.com. Want some more cocktail recipes, <a href="http://www.tablespoon.com/recipe-categories/course/beverages-and-drinks/cocktail-recipes/" target="_blank">Tablespoon's Cocktail Recipes</a> is waiting for you.</span></div>
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seowweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-84011930325838105162012-02-10T09:52:00.001+08:002012-02-10T09:52:44.700+08:00Valentine's Day Drink Recipe<div style="text-align: center;">
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</script><span style="font-size: large;">Do you like cocktail, I found some cocktail recipes. Let's we start from the Shakin and Bakin Foodie Blog of Shelly showing you how to make cocktail by using VOGA Italia wines, Grab the recipes today from Shelly's Blog. Here is the link:</span></div>
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<h3 class="post-title entry-title" style="text-align: center;">
<span style="font-size: x-large;"><a href="http://wahmshelly.blogspot.com/2012/02/sparkling-anti-valentines-day-cocktail.html">Sparkling Anti-Valentine's Day Cocktail Recipes from VOGA Italia</a></span></h3>
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<span style="font-size: large;">Another one is The Martini Diva's Blog, you can find some recipe of cocktail and others recipes instead. You also can download her recipe card and save it in your computer. I grab one of it.</span><br />
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<span style="font-size: x-large;"><a href="http://themartinidiva.blogspot.com/" target="_blank">The Martini Diva's Blog</a></span><br />
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<a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/Recipe%20Cards/Chocolate%20Fondue%20Martini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/Recipe%20Cards/Chocolate%20Fondue%20Martini.jpg" width="640" /></a></div>
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<span style="font-size: large;"> If you like to learn how to mix your own cocktail, you may also look from PopArtDiva 's cocktail tips and trick(Martini website too).</span><br />
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<span style="font-size: x-large;"> <a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Martini%20and%20Cocktail%20Facts,%20History%20%26%20Fun.html" target="_blank">Cocktail's Tips and Tricks</a></span><br />
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<span style="font-size: large;">At Last, Glitter Gloss Garbage come out some cocktail recipes that you will like, She using Pom and Nuvo to make this great cocktail for you. Visit her site:</span><br />
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<span style="font-size: x-large;"><a class="entry-title" href="http://www.glitterglossgarbage.com/valentines-day-2012/valentines-day-cocktail-recipes/" rel="bookmark" title="Valentine’s Day Cocktail Recipes">Valentine’s Day Cocktail Recipes</a></span></h1>
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seowweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com1tag:blogger.com,1999:blog-2149559589457423636.post-43487067756836288442012-02-08T18:25:00.000+08:002012-02-08T18:25:22.362+08:00Happy Valentine's Day<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com1tag:blogger.com,1999:blog-2149559589457423636.post-49025928918507954632012-02-02T13:44:00.000+08:002012-02-02T13:44:31.970+08:00Lunar new year cake / Nian Gao<script type="text/javascript">
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</script>This is Chinese New Year must have in every house, that is Steamed New Year Cake or Nian Gao. My mother didn't do it herself so I do not how it's make, we always get out our relatives, they gave us a lot of Nian Gao, So I search for this from the net, this recipe I found from <a href="http://misschievously.wordpress.com/2012/01/12/chinese-new-year-and-steamed-new-year-cake-nian-gao-recipe/" target="_blank">The Misadventures of Miss Chievously's steamed new year cake (nian gao)</a>. <br />
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<strong>RECIPE – Chinese New Year steamed cake (<em>nian gao</em>). This recipe makes about 500mL in total.</strong><br />
Ingredients<br />
<ul>
<li>400g glutinous rice flour</li>
<li>~250mL sugar syrup (2.5 sticks of brown sugar in pieces dissolved in 250mL water)</li>
<li>oil for greasing (use a flavourless oil)</li>
</ul>
Method<br />
<ol>
<li>To make the sugar syrup, chop up the brown sugar into small pieces,
place it in a saucepan with the water on low to medium heat. Once sugar
has completely melted, remove from heat source and allow to cool
completely.</li>
<li>Gradually add sugar syrup to the flour until it comes together into a
dough. It should take about ~250mL of sugar syrup, you may need more or
less.</li>
<li>Knead the dough until smooth.</li>
<li>Grease ramekins/tins or whatever contraption you’re steaming the
cake in. I used ceramic rice bowls. This recipe filled 2 bowls of 250mL
capacity.</li>
<li>Steam on medium to high heat for 50-60 minutes. Make sure to check
water level of your steamer and refill accordingly. When cooked through,
the cake will be pulling away from the bowl slightly.</li>
<li>Run a knife along the edges of the bowl to remove cake. Wrap in plastic or wax paper and refrigerate.</li>
</ol>
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So, normally I eat nian gao with shredded cocont, I cut the nian gao in slices and mix with shredded coconut and a bit of salt. So when you taste it, it sweet and a little salty. Another way, I like to pan fry the slice nian gao and taro or sweet potato.<br />
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com1tag:blogger.com,1999:blog-2149559589457423636.post-82475893075611665742012-01-19T17:18:00.000+08:002012-01-19T17:18:04.819+08:00Happy Chinese New Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1SLG3o-IbEAkfBPocgnz_M2vCNcJTVCBZ_s2eq8kSaQ80JaChlDWBMcfn4I5sgR5ayrwPbyX-4ubY5uRWi1P4dJDDA4hUSfFZK__Nhmt2ccLkDKZXfMOJnIy9cfwvJsEhOcaWSYZok6y/s1600/happy-chinese-new-year.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1SLG3o-IbEAkfBPocgnz_M2vCNcJTVCBZ_s2eq8kSaQ80JaChlDWBMcfn4I5sgR5ayrwPbyX-4ubY5uRWi1P4dJDDA4hUSfFZK__Nhmt2ccLkDKZXfMOJnIy9cfwvJsEhOcaWSYZok6y/s320/happy-chinese-new-year.png" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com0tag:blogger.com,1999:blog-2149559589457423636.post-70437778432032740822012-01-11T19:02:00.003+08:002012-01-11T19:02:59.066+08:00Peanut Cookies<div style="text-align: center;">
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</script><span style="font-size: large;">Chinese New Year is coming, almost every home will make traditional cookies or their own creative chinese new year's cookies, it make me remember my mom's cookies, my mom like to make peanut cookies, when I was not married yet, I always help her, I find a website with this recipe, actually it's easy to make too, one thing that I don't like is I need to roast the peanut and I can not buy the made ready roasted peanut, my mom want to make her own roasted peanut, you know when you roast the peanut, you will get hot and wet, but you can not run away and left it there, you will need to keep stirring, or it will burnt. Below the recipe is adapted from <a href="http://thefoodsite.net/">TheFoodSite.net</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Z0W8ZWDKslj3XXFlbxFg-7LDRe5_oSqfmDRW8pIv_THZ3tL0dMFPhWDmKbJUr-W6Wt3TQjtk_5-lHh3ik9Tm7Nkd2tIbjn_54Cm3k-6Dv6RvpdYuFKDQABUULy8vnC_ks7_aS7_gCTA/s1600/peanut-cookies-recipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Z0W8ZWDKslj3XXFlbxFg-7LDRe5_oSqfmDRW8pIv_THZ3tL0dMFPhWDmKbJUr-W6Wt3TQjtk_5-lHh3ik9Tm7Nkd2tIbjn_54Cm3k-6Dv6RvpdYuFKDQABUULy8vnC_ks7_aS7_gCTA/s640/peanut-cookies-recipe.png" width="640" /></a></div>
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For more photo to view please visit <a href="http://thefoodsite.net/2012/01/chinese-new-year-peanut-cookies/" target="_blank">Chines New Year's Peanut Cookies</a>.<br />
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-86348745520499705512012-01-04T13:53:00.000+08:002012-01-04T13:53:08.409+08:00Homemade Fu Zhou Noodle<script type="text/javascript">
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Recipe Adapted From So.Moo<br />
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For more photo to view please visit<a href="http://sofood.wordpress.com/2009/02/16/fu-zhou-noodle/" target="_blank"> Fu Zhou Noodle.</a> <br />
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>. <br />
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<span style="font-size: large;">I spend my New Year eve in Singapore's Zoo with whole family, I wish you all a Happy New Year 2012.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com4tag:blogger.com,1999:blog-2149559589457423636.post-50389937032828299872011-12-27T16:57:00.000+08:002011-12-27T16:57:22.257+08:00Soy Chips<div class="separator" style="clear: both; text-align: center;">
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</script><span style="font-size: large;">After I had eat the soy crisps or chips that I purchased from JUSCO's stall, I love it very much so I search the net for the homemade soy chips or crisps recipe, there's not many result in homemade soy chips or crisps, only one I found that is <a href="http://www.ehow.com/how_7706331_homemade-soy-chips.html" target="_blank">Ehow's Homemade Soy Chips' Recipe</a>. </span><br />
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Recipe Adapted From Ehow.com<br />
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<span style="font-size: x-large;">Merry Christmas to Everyone.</span></div>
<span style="font-size: large;">"I wish you a merry christmas, I wish you a merry christmas, I wish you a merry christmas and a happy new year."</span><br />
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</script>I purchased a pack of udon noodles for three person, a few days ago, then I decided to cook udon noodles soup with my style, not Japanese style, but end up, the result not so good, so now I search for the recipe of stir fried udon noodles, I found this recipe from WanderingChopsticks' <a href="http://wanderingchopsticks.blogspot.com/2009/10/yaki-udon-japanese-stir-fried-udon.html">Yaki Udon (Japanese Stir-Fried Udon Noodles)</a>.<br />
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Recipes Adapted from WanderingChopsticks<br />
For two servings, you'll need:<br />
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2 7-oz packets of fresh udon noodles<br />
1 small onion, thinly sliced<br />
1 red bell pepper, thinly sliced<br />
1 green bell pepper, thinly sliced<br />
1/4 lb venison or beef, sliced into strips<br />
1 tblsp <span style="font-style: italic;">mirin</span> or white wine<br />
1 tblsp <a href="http://wanderingchopsticks.blogspot.com/2008/07/chinese-black-bean-hoisin-and-oyster.html"><span style="font-style: italic;">kecap manis</span> (Indonesian sweet soy sauce) or <span style="font-style: italic;">hoisin</span> sauce</a><br />
1 tblsp <span style="font-style: italic;">mochiko</span> (Japanese sweet rice flour) or regular flour<br />
1 tsp ground black pepper<br />
1/2 tsp salt<br />
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<blockquote class="tr_bq">
I choose this recipe because I like the hoisin sauce, one of my favorites cooking sauce. I got long time not eating beef, I gonna cook it tomorrow.</blockquote>
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Slice meat into strips about 1/2-inch by 2-inches. Rinse. In a bowl, add 1 tblsp <span style="font-style: italic;">mirin</span>, 1 tblsp <span style="font-style: italic;">kecap manis</span>, 1 tblsp flour, 1 tsp ground black pepper, and 1/2 tsp salt. Mix thoroughly and set aside.<br />
Slice onion and bell pepper into strips. Set aside.<br />
Now get all your ingredients together to start cooking.<br />
In a frying pan on high heat, drizzle sesame oil and add the sliced onions.<br />
When the onions have softened and started to turn golden, add two packets of udon noodles. The noodles will be a little clumpy, but the heat from the pan will soon soften them. <span style="color: red;">If you're using dried noodles, you'll have to boil those and drain them first.</span><br />
Softened udon noodles. Let the udon noodles brown, stirring every once in a while to get the noodles evenly cooked.<br />
Add in the bell peppers and when they have softened to your liking, pour the entire contents of the pan out into the plate that the veggies had been on.<br />
Then add the venison or beef, sans liquid, into the pan. When the meat has a nice char, add the rest of the marinade into the pan and let it thicken a bit. It's OK if the bottom of the pan gets a little sticky, just scrap it up with a wooden spoon.<br />
Add the veggies and noodles back into the pan and toss to make sure the sauce is evenly distributed.<br />
The order of the steps is important because this way the onions are allowed to slightly caramelize, the noodles get that pan-fried slippery-crispness, and the meat creates a gravy without bogging everything else down.<br />
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
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Read more and more photo show you how to cook it: <a href="http://wanderingchopsticks.blogspot.com/2009/10/yaki-udon-japanese-stir-fried-udon.html#ixzz1gzF5vAhz" style="color: #003399;">http://wanderingchopsticks.blogspot.com/2009/10/yaki-udon-japanese-stir-fried-udon.html#ixzz1gzF5vAhz</a></div>
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Oh, I forgot to say that I didn't put the ice cube too, I place whole papaya and milk into refrigerator, so the papaya and milk are cool enough, I just take out my papaya (cut it in cubed) and milk from refrigerator, and blend it together, that's it.<br />
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Recipe Adapted from Micky Recipes<br />
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Ingredients:<br />
1 cup cubed, extra ripe papaya<br />
1 cup milk<br />
2 cups of ice cubes<br />
2 Tablespoons sugar<br />
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Instructions:<br />
Put the papaya into the blender with the milk and blend on medium~high.<br />
Slowly pour in the sugar.<br />
Blend until smooth and serve.<br />
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Suggestions:<br />
Serve immediately after making it, or it will become chunky.<br />
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Vanilla Ice Cream<br />
Typically, Taiwanese deserts are not very sweet. You can add a scoop of vanilla ice cream to the papaya milk and it will give it a rich creamy taste!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Chicken With Green Pepper From Seow Wei's Kitchen</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com1tag:blogger.com,1999:blog-2149559589457423636.post-88926177324974735852011-11-30T21:38:00.001+08:002011-11-30T22:58:58.652+08:00Christmas Blog DesignChristmas coming... I am changing my blog design to christmas design, for this blog, I use What's For Dinner's frayed frame and Winter Solstice's snow flakes. The designer of What's For Dinner is Cinnamon Designs @ <a href="http://afterfivedesigns.com/">AfterFiveDesigns.com</a>, and Winter Solstice's designer is Lauren Bavin @ <a href="http://digitalscrapbookplace.com/">DigitalScrapBookPlace.com</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-19028667243421689012011-11-26T15:09:00.000+08:002011-12-27T16:56:51.378+08:00Homemade Egg Noodle Recipes<div class="separator" style="clear: both; text-align: center;">
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For more detail, please visit:<br />
<a href="http://rosamundwo.com/recipes/2011/homemade-egg-noodle-recipes/#.TtB8aBDuPnE.blogger">Homemade Egg Noodle Recipes</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Graphic design by Cinnamon Designs, AfterFiveDesigns.com</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-72619073829594819062011-11-20T13:53:00.001+08:002011-11-20T14:04:06.706+08:00BoBoChaChaI just miss bobo chacha so I decide to cook it, I get this recipe from MyWiseWife.com. <br />
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<a href="http://www.mywisewife.com/home-kitchen-recipe-bubur-cha-cha-taro-yam-and-sweet-potato-coconut-milk-dessert.html">Home Kitchen Recipe | Bubur Cha Cha - Taro (Yam) and Sweet Potato Coconut Milk Dessert</a><br />
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<b>Ingredients</b><br />
1/3 pound sweet potato (orange species) - cubed<br />
1/3 pound sweet potato (purple species) - cubed<br />
1/3 pound baby taro or yam - cubed<br />
1-2 ripe banana - sliced 1/2 inch length<br />
1/2 cup tapioca pearls or sago<br />
1/3 cup brown sugar/rock sugar/palm sugar (gula melaka) - I use brown sugar<br />
5.6 oz (165 ml) coconut milk<br />
1 piece screw pine or pandan leaves - folded<br />
3 cup water (depends on the coconut milk thickness preferred)<br />
dash of salt<br />
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
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The only the different with the bobo chacha I cook is I use palm sugar: </blockquote>
<b>Method</b><br />
1. Steam taro and sweet potato to almost (95%) cooked. Set aside. <br />
Tips: Toothpick can go through the flesh but the texture still holds it shape. Â<br />
2. T<u>o prepare tapioca pearls/sago:</u><br />
a. Soak tapioca pearls or sago in cold water for 5 minutes. Drain it. <br />
b. Put 4 cup water in a saucepan and bring to boil. <br />
c. After the water has boiled, place tapioca pearls and keep stirring until all the white pearls turn transparent. <br />
d. Drain and rinse with cold running water. Set aside. <br />
3. Pour water into a medium size saucepan. <br />
4. Add sugar and bring water to boil to dissolve the sugar. Stir occasionally.<br />
5. Add coconut milk. Stay at medium heat for 5 to 10 minutes and keep stirring. <br />
Tips: Always stay at low-medium heat to avoid overcook coconut milk.<br />
6. Add sweet potatoes, bananas, taros and tapioca pearls. Season with a dash of salt. Simmer at low-medium heat for 5 minutes. <br />
7. Ready to serve hot or chilled it to serve cold. <br />
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckhq_5ERlrG6jimGEsBsVjcQKAJrpqz-Avk9ifq4E4S51mURagRg9xTVSroE_j2e6tN4hQN50WJTonthdj0NsUOra3P5tCF8xVtDxAxCVpdR6BNCn_5FfxZttmVwvAqU6NaipTM4YyXc/s1600/steamykitchen.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckhq_5ERlrG6jimGEsBsVjcQKAJrpqz-Avk9ifq4E4S51mURagRg9xTVSroE_j2e6tN4hQN50WJTonthdj0NsUOra3P5tCF8xVtDxAxCVpdR6BNCn_5FfxZttmVwvAqU6NaipTM4YyXc/s1600/steamykitchen.JPG" /></a></div><a href="http://steamykitchen.com/19118-kimchi-omelet-recipe.html#.Tru55Z3W8hw.blogger">Kimchi Omelet Recipe | Steamy Kitchen Recipes</a><br />
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Recipe from Steamy Kitchen<br />
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<blockquote class="tr_bq"><h3>Ingredients:</h3><div class="ingredients"> <span itemprop="ingredients">2 eggs</span><span itemprop="ingredients">1 teaspoon sweet rice wine (<a class="zem_slink" href="http://en.wikipedia.org/wiki/Mirin" rel="wikipedia" title="Mirin">mirin</a>) - I prefer Mitsukan brand</span><span itemprop="ingredients">1 teaspoon cooking oil</span><span itemprop="ingredients">1/4 zucchini, sliced very thinly in half-moons</span><span itemprop="ingredients">1/2 stalk green onion, green part only, cut into 1 1/2" lengths</span><span itemprop="ingredients">2 tablespoons chopped kimchi, plus more for serving</span><span itemprop="ingredients">salt and pepper to taste</span></div><h3>Directions:</h3></blockquote><div class="directions"><blockquote><span itemprop="recipeInstructions">1. In a bowl, beat the eggs together with the mirin.</span><br />
<span itemprop="recipeInstructions"> 2. Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.</span><br />
<span itemprop="recipeInstructions"> 3. Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.</span></blockquote><span itemprop="recipeInstructions"> </span></div>You will also want to try another recipe with kimchi, that is <a href="http://steamykitchen.com/19009-hot-dogs-with-kimchi-relish-recipe.html#.Tru-IfFCosE.blogger">Hot Dogs with Kimchi Relish Recipe | Steamy Kitchen Recipes.</a><br />
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Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div><div class="zemanta-related"><h6 class="zemanta-related-title" style="font-size: 1em; margin: 1em 0pt 0pt;">Related articles</h6><ul class="zemanta-article-ul"><li class="zemanta-article-ul-li"><a href="http://todaysbriseis.wordpress.com/2011/10/27/kimchi-fried-rice-with-mushrooms-beosot-kimchi-bokkeumbap/">Kimchi Fried Rice with Mushrooms ~ Beosot Kimchi Bokkeumbap</a> (todaysbriseis.wordpress.com)</li>
</ul></div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=f373e1ff-4768-4d36-acc1-e9fb6bdaf9f8" style="border: medium none; float: right;" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-27419459994367579302011-11-02T15:03:00.000+08:002011-11-02T15:03:16.022+08:00Three Layer Tea Become Jelly? Have you drink before three layer tea, it good. This is the recipe I found on this blog.<br />
<blockquote class="tr_bq">
<a href="http://www.paupaudreamland.com/2011/06/paupau-3-layer-tea.html?spref=bl">PauPau Dreamland: PauPau 3 Layer Tea</a>: Everyday is a hot day! We always easily feel thirsty under the hot sun, only one thought in mind, "How good if there is cold drinks for me!"...<br />
<br />
Ingredients:<br />
Brown sugar (cooked into syrup and pour in a cover bottle. You can keep inside the fridge for future used.<br />
Evaporated milk<br />
Lipton tea (tea leaves or tea bag)<br />
Ice cube<br />
<br />
Directions:<br />
Pour the brown sugar syrup.<br />
Add some ice cube.<br />
Then, slowly pour the evaporated milk.<br />
Lastly, pour in the tea slowly and you will get your 3 layer tea ready to serve. </blockquote>
But three layer tea in jelly?, have you seen it or try it before. Take a look:<br />
<blockquote class="tr_bq">
<a href="http://www.houseofannie.com/layered-sarawakian-specialties/">Layered Sarawakian Specialties | House of Annie</a></blockquote>
Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>. <br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-18223406029088318742011-10-27T09:32:00.001+08:002011-10-27T09:32:53.984+08:00Recipe: Salmon Rolls - Recipes - Food & Drink - Expatriate LifestyleYesterday I bought salmon fillet from Tesco, I bought two pieces of salmon fillet, and I had cook one of salmon fillet, I just steam it and stir-fried some onion and purple cabbage. I want to cook it in different way of salmon, so let searching. Here I find a recipe called Salmon Roll. Let see below:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E4hAT7t245x-z5E84RFJ1pDcgnfVU7wcgqfU4G2Ks6by9C9UuX8MinomL26iQHiRfLLB-6bxxAkcpmtJNPvhyphenhyphen3tnnno4jgN0cWiQaf4xo8-LXkQkW12XJupaWj96kk56Yh7lIVCZvSo/s1600/expatriatelifestyle.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E4hAT7t245x-z5E84RFJ1pDcgnfVU7wcgqfU4G2Ks6by9C9UuX8MinomL26iQHiRfLLB-6bxxAkcpmtJNPvhyphenhyphen3tnnno4jgN0cWiQaf4xo8-LXkQkW12XJupaWj96kk56Yh7lIVCZvSo/s1600/expatriatelifestyle.JPG" /></a></div>
<a href="http://www.expatriatelifestyle.com/foodanddrink/article/recipes/Recipe-Salmon-Rolls#.TqiwFTzeRdE.blogger">Recipe: Salmon Rolls - Recipes - Food & Drink - Expatriate Lifestyle</a><br />
Recipe adapted from Expatriate Lifestyle<br />
<blockquote class="tr_bq">
<span class="article"></span><br />
<i><span style="color: black;">Serves approximately 8</span></i> </blockquote>
<blockquote class="tr_bq">
<span class="article"> </span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><span style="color: black;">INGREDIENTS</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: black;">1 sliced fresh loaf of either white or brown bread</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: black;">½ of a side of sliced smoked salmon</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: black;">100g butter</span></div>
<span style="color: black;">Chopped parsley to decorate</span><b><span style="color: black;"></span></b> </blockquote>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><span style="color: black;"> </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><span style="color: black;">METHOD</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: black;">Cut the crusts off the bread. Use a rolling pin to flatten the bread slices slightly. Butter each piece and top with smoked salmon, leaving a small border around the edges. Then roll each piece of bread up lengthways like a Swiss roll. Cover the rolls with cling film and chill in refrigerator for about 30 minutes or longer. Before serving cut each piece of bread into approx 4 pieces, arrange on serving platter cut side uppermost and sprinkle with chopped parsley. These are perfect for an afternoon tea party or drinks party.</span></div>
</blockquote>
<br />
<br />
<br />
Feel free to visit my other blogs, <a href="http://seowwei-daybreak.blogspot.com/">DayBreak</a>, <a href="http://seoweidigiscrapblog.blogspot.com/">DigiScrapBlog</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com0tag:blogger.com,1999:blog-2149559589457423636.post-74157214856948456652011-10-19T15:48:00.001+08:002011-10-19T15:49:52.864+08:00Chinese Fried Fish Food Recipe I love to eat fish, but I am afraid of cooking pan fried or deep fried fish, it is good to eat, but sometimes it hurt me too, so I always cook steam fish, but if when my husband would like to at home, I will cook for him pan fried or deep fried fish as he like fried food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2cJ0kLl9DEbC2gkosHCQ8cRh-sK9zEIXRIwBiC9eWChtnd0CV-tGFTzjScQwOxn1yEMfwKMzLFClbIPVdX8HQUigDH2REcA5wsbNYYlObv4-bxI0t33I5T-i8Sol8K8ap9e5weSGTwY/s1600/1asiafoodguide.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2cJ0kLl9DEbC2gkosHCQ8cRh-sK9zEIXRIwBiC9eWChtnd0CV-tGFTzjScQwOxn1yEMfwKMzLFClbIPVdX8HQUigDH2REcA5wsbNYYlObv4-bxI0t33I5T-i8Sol8K8ap9e5weSGTwY/s320/1asiafoodguide.JPG" width="320" /></a></div>
<a href="http://www.1asiafoodguide.com/asian-recipe/chinese-fried-fish-food-recipe.html">Chinese Fried Fish Food Recipe</a><br />
Recipe adapted from 1AsiaFoodGuide.<br />
<blockquote>
<h2>
Fried Fish Ingredients</h2>
Black Pomfret fish [500g]<br />
Salt [3 tablespoons]<br />
Onion [5]<br />
Fine garlic strips [10g]<br />
Garlic pips [10]<br />
Chinese cooking wine [2 tablespoons]<br />
Soy sauce [1 tablespoon]<br />
Sugar [1 tablespoon]<br />
Water [250ml]<br />
Dark soy sauce [a little]<br />
Coriander leaves [some]<br />
Tomato slices [some]<br />
<h2>
How to Make Fried Fish</h2>
1. Chop the onion and garlic pips.<br />
2. Marinate the black pomfret with salt for 5 minutes.<br />
3. Heat a wok over high heat while drizzle a little oil into it.<br />
4. When the wok is hot enough, turn into medium heat and slide in marinated fish.<br />
5. Fry for about 5 minutes and turn over the fish. Fry for another 5 minutes. Remove and set aside.<br />
6. Use the remaining oil to fry onion, garlic strips and garlic pips.<br />
7. Pour in the seasoning which are wine, sauce, sugar and water and bring it to boil.<br />
8. Add in pre-fried fish and cover the wok to cook t for about 1 minute.<br />
9. Dish out the fried fish with sauce onto plate.<br />
10. Add some tomato slices around the fried fish. Garnish it with coriander leaves.<br />
11. Serve it hot. Enjoy it!</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com1tag:blogger.com,1999:blog-2149559589457423636.post-60052351881291539322011-10-17T19:40:00.002+08:002011-10-17T19:40:34.182+08:00Ice cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7sx6HVmiCNsmZemu_8es524hgZT9EqRLX7EoArvzdY8gitVUghZxFMcQ83u2-5iWIe4xcUl5sEHBLyuXvTfXJZAf6OeYrGXVkU5DpTNaKz3Sx34j-e7InpPITCwmpZg2D43KLHYNQwQ/s1600/nigella.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
If you visit my another blog, Seow wei's Daybreak, you will know that yesterday was my birthday, and I bought the ice cream cake as my birthday's cake, but end up it's melted when I reached my home, so today I would like to search the recipe is about ice cream cake, this is what I get, I find this website:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7sx6HVmiCNsmZemu_8es524hgZT9EqRLX7EoArvzdY8gitVUghZxFMcQ83u2-5iWIe4xcUl5sEHBLyuXvTfXJZAf6OeYrGXVkU5DpTNaKz3Sx34j-e7InpPITCwmpZg2D43KLHYNQwQ/s1600/nigella.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7sx6HVmiCNsmZemu_8es524hgZT9EqRLX7EoArvzdY8gitVUghZxFMcQ83u2-5iWIe4xcUl5sEHBLyuXvTfXJZAf6OeYrGXVkU5DpTNaKz3Sx34j-e7InpPITCwmpZg2D43KLHYNQwQ/s320/nigella.JPG" width="320" /></a></div>
<br />
<a href="http://www.nigella.com/recipes/view/ice-cream-cake-77">ICE CREAM CAKE | Recipes | Nigella Lawson: Nigella Lawson's official site for recipes, books and latest news</a><br />
<br />
Recipe adapted from Nigella.com<br />
<blockquote>
<br />
<div class="box">
<div class="boxCont boxCont460Top normalBox" id="recipeIconHolder">
<h3>
Ingredients</h3>
<ul>
<li>1.5 litres ice cream </li>
<li>100g honey roast peanuts </li>
<li>200g Nestle swirled milk chocolate and peanut butter morsels (or chocolate chips of your choice) </li>
<li>1 x 40g Crunchie bar, broken into shards and dusty rubble </li>
<li>150g Bourbon biscuits broken up into crumbs and rubble </li>
<li>1 batch Butterscotch Sauce plus 1 batch Hot Chocolate Sauce or 1 batch Chocolate Peanut Butter Flavour Sauce</li>
</ul>
</div>
</div>
<h3>
Method</h3>
<div class="posted">
Serves: 8-10
</div>
<ol>
<li>Let the ice cream soften either in the fridge for a while, or out in the kitchen. </li>
<li>Line a 20cm springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top. </li>
<li>Empty the slightly softened ice cream into a bowl and mix in the
peanuts, 150g chocolate and peanut butter morsels or chocolate chips,
Crunchie shards and 100g of the Bourbon biscuit crumbs. </li>
<li>Scrape the ice cream mixture into the springform tin, flattening the
top like a cake, cover the top with clingfilm and place in the freezer
to firm up. </li>
<li>Serve the cake straight from the freezer, unmoulding from the tin
and pulling the clingfilm gently away, before putting on a plate or cake
stand. Let it stand and soften for about 5 minutes before cutting. </li>
<li>Sprinkle the top of the cake with the extra 50g of chocolate and
peanut butter morsels or chocolate chips, and the remaining Bourbon
biscuit crumbs. </li>
<li>Cut into slices and serve with the butterscotch and chocolate
sauces, letting both dribble lacily over each slice. If two sauces sound
like too much trouble - they-re not - just opt for the chocolate peanut
butter sauce. It's hard to find an argument against it.</li>
</ol>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com1tag:blogger.com,1999:blog-2149559589457423636.post-35229874969410145572011-10-13T16:47:00.000+08:002011-10-13T16:47:27.553+08:00Baked Marmalade Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbYjhjKPjqiiOATtxf9H9LzsnCjxzrbLgcgMnuPVlZTA9rDZXV2tkXbiMoGmNJx3c0wIX60TiUAGnvQE-DXqgCsg_lNWP4EXEG9wyBnDfEyYE28vgZU1O7V_7ik5H4LqlDavIp2eohZE/s1600/suanie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbYjhjKPjqiiOATtxf9H9LzsnCjxzrbLgcgMnuPVlZTA9rDZXV2tkXbiMoGmNJx3c0wIX60TiUAGnvQE-DXqgCsg_lNWP4EXEG9wyBnDfEyYE28vgZU1O7V_7ik5H4LqlDavIp2eohZE/s1600/suanie.JPG" /></a></div>
I would like to recommend this blog's recipe, <a href="http://www.suanie.net/2011/09/26/baked-marmalade-chicken/">Baked Marmalade Chicken</a> , it looks good and delicious, here is the recipe of Suanie:<br />
<blockquote>
<strong>The Chicken: </strong><br />
- 4 chicken pieces<br />
<br />
<strong>The Marinade: </strong><br />
- 2 tbsp marmalade (preferably chunky)<br />
- 1 tbsp ginger, finely chopped<br />
- 3 garlic cloves, finely chopped<br />
- 2 tsp Dijon mustard<br />
- 1/2 tsp salt<br />
- a sprinkle of ground black pepper<br />
- 1 tsp olive oil<br />
- 50ml orange juice </blockquote>
A few photo you will find from Suanie's website to show yous the dish looks like, the simple and easier way to cook it. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com2tag:blogger.com,1999:blog-2149559589457423636.post-20266019434451713532011-10-07T23:14:00.000+08:002011-10-07T23:14:23.108+08:00Lily's Wai Sek Hong: Prawn MeeI had been long time not eat the prawn mee, this dish is very popular in Penang, my home town, I miss you prawn noodles ("mee" is noodles), in Johor I also can get prawn mee at the hawker center, but I still prefer the prawn mee in Penang, so here is the recipe I found.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkj5QCjcVbaP3TLDhnjs2lM7-UC794-UcBNwOfH5U2nu9R3UoiFQXIRsg72Lu9f9y5z8aGKhKmTv5tAxmFf57woAnskucvu1Xko2PnBjCMT8UndVBSm9fJWVbj5F3aDX6N7X7coLlzy0/s1600/lilyng2000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="71" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkj5QCjcVbaP3TLDhnjs2lM7-UC794-UcBNwOfH5U2nu9R3UoiFQXIRsg72Lu9f9y5z8aGKhKmTv5tAxmFf57woAnskucvu1Xko2PnBjCMT8UndVBSm9fJWVbj5F3aDX6N7X7coLlzy0/s320/lilyng2000.JPG" width="320" /></a></div>
<a href="http://lilyng2000.blogspot.com/2005/06/prawn-mee.html?spref=bl">Lily's Wai Sek Hong: Prawn Mee</a>: The name of this dish is called prawn mee but meehoon is also very good with this soup. In Kuala Lumpur this soup noodle is called 'mee yoke...<br />
<blockquote>
Recipe courtesy by Lily
<br />
<span class="fullpost"><span style="color: maroon;"><b>Ingredients:</b></span><br />
<br />
<b>For the stock:</b><br />
<br />
1 kg pork neck bones<br />
500g lean pork<br />
600g prawns<br />
1/2 tsp salt<br />
2 tbsp oil<br />
500ml water, 4 litres water<br />
50–75g rock sugar<br />
1 tbsp salt or to taste<br />
<br />
600g fresh yellow noodles<br />
300g rice vermicelli, soaked until soft then drained<br />
250g bean sprouts<br />
200g water convolvulus, plucked into neat sections<br />
Some shallot crisps<br />
<br />
Chilli oil:<br />
<br />
4–5 tbsp chilli paste (cili boh)<br />
6 shallots pounded<br />
3 cloves garlic pounded<br />
4–5 tbsp oil<br />
1 tsp salt<br />
<br />
<span style="color: maroon;"><b>Method:</b></span><br />
Put neck bones and water into a pressure cooker and cook uncovered until
scum appears and skim off the impurities. Strain the soup and wash the
bones in cold running water until no sign of impurities, then return
soup and bones to pressure cooker, cover and cook for 30 mins.<br />
Release the pressure and open cover to add lean pork. Cook until meat is
just cooked through. Remove and slice the meat thinly , put aside for
use as garnishing.<br />
Using the 500ml water, cook the prawns until cooked. Strain stock and
add to main stock, leave cooked prawns in iced water to stop the
cooking. Shell the prawns and leave aside for garnishing.<br />
Heat up 3 tbsp of oil and fry the prawn shells until very fragrant.
Blend the fried prawn shells in a food processor until fine and using a
piece of muslin cloth, tie the prawn shells in and add to main stock.
Bring the main stock to the boil and then simmer for 45 minutes. Strain
the soup , add rock sugar and salt and bring to a boil to dissolve
sugar.<br />
Heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli
paste until aromatic. Dish out and set aside for use as chilli oil and
paste.<br />
<br />
To serve, put noodles, rice vermicelli, bean sprouts and water
convolvulus into a noodle strainer. Scald in a pot of boiling hot water
for a minute then drain off excess water. Place into soup bowls. Top up
with the main stock and sliced pork, chilli oil, chilli paste and
shallot crisps.</span></blockquote>
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</script>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com0tag:blogger.com,1999:blog-2149559589457423636.post-23833295622921730742011-10-01T10:14:00.000+08:002011-10-01T10:14:02.814+08:00Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizp7ufPNUPcgZACfBo2DMd75TkRIgI8RIHv_3BDbDaJQNcaPHg2mYnPHhO9k12ogTU_oFSVnhAHEuJmzNKaWzu9rDBMdlX3dzYW44Uh6NYojBCLrV_jtSFZ8rPvwFtU2GnI0ECAt-KG6I/s1600/kalynskitchen.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="56" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizp7ufPNUPcgZACfBo2DMd75TkRIgI8RIHv_3BDbDaJQNcaPHg2mYnPHhO9k12ogTU_oFSVnhAHEuJmzNKaWzu9rDBMdlX3dzYW44Uh6NYojBCLrV_jtSFZ8rPvwFtU2GnI0ECAt-KG6I/s320/kalynskitchen.JPG" width="320" /></a></div><a href="http://www.kalynskitchen.com/2005/11/chicken-adobo-from-many-cooks.html#.ToZ1pze7Tyk.blogger">Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)</a><br />
More picture to show you how to make Chicken Adobo @ Kalyn Kitchen. <br />
<blockquote>Adapted from Kalyn Kitchen<br />
<br />
Ingredients:<br />
4 boneless, skinless chicken breasts, each cut in half into two equal pieces<br />
<b style="font-weight: normal;">1 cup soy sauce (low-sodium soy sauce or Tamari is best, since the sauce gets reduced)</b><br />
<b style="font-weight: normal;">1/2 cup white wine vinegar</b><br />
<b style="font-weight: normal;">1 1/4 cup water</b><br />
<b style="font-weight: normal;">2 tsp. garlic puree</b><br />
<b style="font-weight: normal;">3 bay leaves</b><br />
<b style="font-weight: normal;">1 small onion, sliced in large slices</b><br />
<b style="font-weight: normal;">fresh ground black pepper to taste</b><br />
pinch of ground Chipotle chile pepper (optional)<br />
<br />
Instructions:<br />
<br />
<div align="justify"><b style="font-weight: normal;">Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces. Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture. </b><br />
<br />
Put chicken in single layer in heavy frying pan just large enough to hold all the chicken. Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer. Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)</div><br />
<div align="justify">Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top. Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. (Taste to see when it tastes good so it doesn't get too strong.)</div><br />
<div align="justify"><b style="font-weight: normal;"><b style="font-weight: normal;">Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.) Serve the browned chicken with some of the sauce spooned over.</b></b></div></blockquote><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkvV_JtJuzfoPSX_dEt1ZhoCAkqFBmeGtKTFlG9LQQ4AM67hCFM2j0YYlWaDb5V8C2I7-OP4lTuJX5lwQeohkiVSNNgglTmJz0trLmtapXVMJbGjTZVr0dNWGPYEq8Wx_uF10wYpdj7E/s1600/wei-signature.jpeg" /></a></div><script type="text/javascript">
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</script>Seow weihttp://www.blogger.com/profile/10893939093892998354noreply@blogger.com0tag:blogger.com,1999:blog-2149559589457423636.post-85716346573519196302011-09-29T20:06:00.000+08:002011-09-29T20:11:41.286+08:00Aiyu JellyLast month, August 27th, I went for my vacation, I staredt my journey from the early morning, my whole family, that's me, my husband and my daughter, we went for our breakfast, so what's we ate? We ordered abalone noodle soup and a glass of aiyu jelly with lime juice and honey. Here i want to talk about this AiYu Jelly, so what is AiYu Jelly, what it's look like? I bought my aiyu jelly in can.<br />
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So how the aiyu jelly make? It is make from aiyu seeds. Here I find this recipe called Mango Yakult with aiyu jelly and basil seeds, you can see what the aiyu seeds look like.<br />
<br />
<a href="http://themiscellanist.wordpress.com/tag/aiyuzi/">aiyuzi « The Miscellanist</a><br />
<br />
If you want to make the aiyu jelly yourself, you can visit this blog.<br />
<br />
<a href="http://3peascafe.blogspot.com/2011/08/how-to-make-aiyu-jelly.html?spref=bl">3 Peas Cafe: How to Make Aiyu Jelly</a>: Aiyu jelly is made from the seeds of the aiyu fruit, which exude a gelling substance when immersed in water. It is a popular summertime item...<br />
<br />
<blockquote>
Adapted from 3 Peas Cafe</blockquote>
<blockquote>
<b>Ingredients:</b><br />aiyu seeds<br />cotton sack and string<br />water, 2500 cc for 1 heaping handful of seeds<br /><br /><b>Directions:</b><br />! Important !<br />Make absolutely sure there is no oil residue on any of the materials you are using, this will cause the gel to fail.<br />Wash your hands very well, if you have sensitive skin wear food-safe gloves.<br />Do not add any sugar to the jelly before it sets<br />Do not use distilled water; normal drinking water will suffice.<br /><br />1. Place the seeds in the cotton sack and tie it very securely shut.<br />2. Let the seeds soak in the water for 5 minutes.<br />3.
Start to massage the sack. It will feel kind of like a gel
stress-ball. Hold the end tightly shut while squeezing and massaging. A
golden gel will be exuded.<br />4. Continue to massage the sack until no
more of the gel is exuded -- it will start to feel grainy in your hand
instead of soft and squishy. This takes about 10-20 minutes for 2500 cc
of water.<br />5. Cover the jelly and place in the fridge for several hours to set.<br />6.
Do not cut the jelly until you are going to serve, this reduces the
amount of water that 'leaks' from the jelly as it sits. The jelly can
be stored as is, or covered with honey-lime water (see recipe below).<br /><br /><u>Honey-Lime Water for Aiyu</u><br />Add more or less depending on your taste. I prefer it quite tart.<br /><br />In a saucepan, combine:<br /> <b>3 cups water<br /> 1/4-1/3 cup honey<br /> Juice of 2 limes</b><br />Heat and stir until honey is completely dissolved. Cool and store in the fridge.<br /><br />Serve chilled with aiyu jelly.</blockquote>
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