Sunday . First Day . Cooking for My Family

31 May

Today is my birthday and I’ve decided to cook my very first Chinese meal for my family. I’ve planned the dishes for lunch yesterday and woke up early to go to the market to get the ingredients. The whole morning was spent on preparing the dishes and I must say it’s great way to spend my birthday (since I don’t usually cook). ๐Ÿ˜›

So, how do the dishes look like? Here you go!

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Not very fantastic looking but the taste is not bad for a beginning. LOL The only thing I want to improve on would be the steam egg and minced meat dish. As I mixed the minced meat into a patty, it was actually a bit tough when we ate it. Next time I shall remember not to mix it into a patty!

Here’s the recipes! ๐Ÿ™‚

Boiled Broccoli and Carrot

Servings: 3-4

Ingredients

  • broccoli
  • carrot (sliced)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt

Directions

  1. Bring a pot of water to boil.
  2. Put in the carrot and boil until it’s soft.
  3. Add the broccoli and boil for a further 3-5 minutes.
  4. Pour the vegetables and carrot over a sieve to drain the water.
  5. Place on a dish.
  6. Mix the seasoning together and pour over the vegetables. Mix well.

 

Grilled Salmon (Air Fryer)

Servings: 3-4

Ingredients

  • 3-4 salmon fillet
  • garlic powder
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 2 tbsp olive oil
  • fresh lemon juice (freshly squeezed from 1 large lemon)
  • salt
  • pepper
  • rosemary

Directions

  1. Season the fillets with salt, pepper, rosemary and garlic powder.
  2. Stir the soy sauce, brown sugar, water, oil and lemon juice together until the sugar dissolves.
  3. Marinate the salmon in the fridge for at least 2 hours.
  4. Preheat the air fryer at 180 oC for 5 minutes.
  5. Put in the fillets and set timer for 8-14 minutes, depending on the thickness of the fillets.ย (You can set to 8 minutes first and put back to fry again later.)

 

Steam egg with Minced Meat

Servings: 3-4

Ingredients

  • minced meat
  • 3 eggs
  • spring onion
  • 1 tbsp Shaoxing Huadiao wine
  • 1/2 tsp soy sauce (light)
  • 1/2 tsp soy sauce (dark)
  • salt
  • pepper

Directions

  1. Add the wine, soy sauces, salt and pepper to the minced meat.
  2. Cut the spring onion into smaller pieces. (I used a scissors ๐Ÿ˜› )
  3. Beat the eggs.
  4. Pour the eggs into the seasoned meat.
  5. Add spring onion.
  6. Steam for about 8 minutes.

 

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My Rendition of Monet’s Palazzo Dario

9 Apr

Recently, I’ve signed up for painting lessons at My Art Space. I’ve always loved painting and have picked up painting again after my friend introduced me to Art Jamming. However, I feel that there’s a need to improve or learn more about painting. So, that’s why the decision to pick up painting lessons.

The structure of the lessons is such that your first art piece will be a rendition of a famous artist’s work. They let us pick one photo of an art piece (mostly impressionism work) and let us reproduce. The rationale behind this is to try to understand how the artist paint by trying to replicate the work. There are instructors to guide us and these instructors will provide one-to-one advice. So, you paint at your own pace and you receive teachings specified to your needs.

I’ve spent 7 weeks to complete my rendition of Monet’s Palazzo Dario. The longest I’ve ever spent on a painting. Almost feel like stopping and giving up on the 6th lesson but I still pressed on as I truly feel that the painting is incomplete. And at long last, I’ve completed the painting on the 7th lesson. Although it’s not a 100% replicate but it’s the best that I’ve done within my understanding and skills.

So, here you are, my first art piece at My Art Space! ๐Ÿ™‚

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The Process

This is no hard and fast rule but can be served as a general approach to painting.

1. Block painting in monochrome to get the right values of the colours.

2. Applying the colours in flat tones.

3. Working on the textures.

(By far, the hardest but most rewarding in terms of learning!)

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(The picture on the 6th lesson is missing. Sorry about that! ><)

Spring and Summer

24 Jan

Quite some time back, I’ve painted a tree in spring. Recently, I’ve painted the summer version of the same tree.

Spring

pink blossoms

Summer

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Art Jamming – Beach Theme

11 Aug

Decided to do two beach themed paintings for my place. ๐Ÿ™‚

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Shrimp and Broccoli Spaghetti

15 Jun

On Tuesday night, I decided to prepare my own lunch to bring to office for the next day as I’ve need to go recording during lunch time. Another reason was that I wanted to use up the broccoli that I’ve bought on Sunday. After taking peepย into the fridge, I discovered I had shrimp and tomato sauce too. So, shrimp and broccoli my lunch shall be! ๐Ÿ˜‰

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Here are the steps to making shrimp and tomato spaghetti.

Shrimp and Broccoli Spaghetti

Servings: 1

Ingredients

  • 4 to 5 shrimps
  • broccoli
  • tomato herbal sauce
  • about 50 g of spaghetti (for 1 person)
  • onion (used only half)
  • olive oil

Directions

  1. Boil the broccoli for 2-3 minutes. Then drain with a colander and rinse under cold water to refresh the vegetable.
  2. Cook the spaghetti. Bring a pot of water to a rolling boil and add salt. Next, add the spaghetti and stir for the first 2 minutes. Place the lid back to bring back to a boil. Then, remove the lid and cook for 9-11 minutes, stirring occasionally. Finally, drain the spaghetti.
  3. Heat the olive oil over medium heat. Add onion and fry until onion is soft.
  4. Add the tomato sauce and stir. Bring it to a boil and leave to simmer, uncovered, for 8-10 minutes.
  5. Add the prawns. Cover and leave to simmer for another 5-7 minutes.
  6. Pour the sauce over the spaghetti and add broccoli.

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Art Jamming – Zen Theme

27 Apr

It’s been a while since I’ve went art jamming at the Arteastiq. I’m in the mood for a Zen theme.  ๐Ÿ™‚

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Tim Ho Wan, Finally!

30 Mar

The first Tim Ho Wan outlet at Plaza Singapura was opened in April last year. There is consistently a long queue outside the restaurant. Everyone wants to try how good the food is since its Hong Kong main outlet is a 1-star Michelin restaurant.

I finally get to try the Dim Sum on Friday night. All thanks to my colleague who knocked off early and queued for us. So, what’s my verdict? Well, it’s definitely worth the queue! We ordered 10 dishes and all but one dish were very delicious.

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Our favourites would have to be the following:

  1. Baked Bun with BBQ Pork (้…ฅ็šฎ็„—ๅ‰็ƒงๅŒ…) – The skin is so flaky and thin, and the BBQ pork is just nice, not too fatty. It definitely changes my view of boring cha siu pao.
  2. Rice with Chicken, Sausage and Mushroom (่…Š่‚ ๅŒ—่‡้ธก้ฅญ) – The rice is as fragrant as chicken rice but without the oily feel.
  3. Pan Fried Carrot Cake (้ฆ™็…Ž่ๅœ็ณ•) – One can really taste the turnip shreds and it melts in the mouth too!
  4. Tonic Medlar and Osmanthus Cake (ๆžๅญๆก‚่Šฑ็ณ•) – Refreshing and slightly sweet with an osmanthus fragrance

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Tim Ho Wan

#01-29A/52

Plaza Singapura

68 Orchard Road