Monday, 19 July 2010

Edamame 'N' Corn Salad

A simple and colourful salad! Whatever combination or quantity of the ingredients used is possible, just make sure they are balanced and in harmony with the colour, texture and appearance of the food.

Preparation:     8 mins  Cooking time:  8 mins
Ingredients (serves 2)
°         150g edamame beans
°         100g corn, blanched
°         50g carrot dices
°         1 teaspoon sesame oil
°         salt, to taste
°         some roasted/toasted white sesame seeds

1.      Place the ingredients in a bowl, mix well and serve. 

Tuesday, 13 July 2010

A Simple Bowl of Green Tea Soup

Finding all ingredients for making the Thunder Tea Rice Soup is getting difficult as some of the ingredients are not easily available.  Here is a very simplified soup! Grounded peanut powder can be added, if desired.

This reminds us how much effort by many people and the natural gifts (sunshine, rain, soil) went into growing, harvesting, processing, cooking and serving the food that we eat every meal. How blessed we are!  When we are hungry, we have food.  Living in this era, we get to taste different wonderful and scrumptious cuisines even without having to step out of the country. Maybe, when we have our meal, just be thankful.  

Preparation:     8 mins Cooking time:  8 mins
Ingredients (serves 2)
°         25g mint leaves (stems removed before weighing)
°         25g coriander
°         500ml water
°         salt, to taste
°         granulated mushroom bouillon (optional), to taste
°         1½ teaspoon green tea powder, or to taste
°         some roasted/toasted white sesame seeds, for garnish

1.      Place the mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.
2.      Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.
3.      Season to taste with salt, granulated mushroom bouillon and stir in the green tea powder.
4.      Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot. 

Tuesday, 6 July 2010

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which is carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.
Preparation:    15 mins

Ingredients (serves 2)
°         2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well  and blanched
°         50g carrot dices, blanched
°         50g edamame
°         3/4  tablespoon sesame oil
°         1/2  tablespoon sugar
°         1 tablespoon light soy sauce
°         some sesame seeds (optional)

1.    Combine all ingredients in a bowl and mix well. Serve chilled if prefer. 

Sunday, 4 July 2010

Pumpkin 'N' Yam Congee

Lately, has a Mindful Lunch in Silence! Someone asked us to watch our mind during lunch time with questions like - What is the mind doing? What is the mind aware of? What is the aspect of the food are we enjoying? How many percentage of the time are we enjoying the food or thinking of the food (via internal chattering or commenting)? How is the mind relating to the five senses? It was a very interesting to see how the mind works! 

Basing on our previous experiences, knowledge and life circumstances, our mind would tend to have predetermined views on food or certain type of food knowingly or unknowingly.  All would feel differently and all food reviews can be subjective.  Therefore, feel free to change the ingredients or explore with different type of ingredients to come up with something that you would like.  

Preparation:    5 mins
Cooking time:  20 mins, plus 2 ½ hours standing time
Ingredients (serves 2)
°         100g rice, washed and drained
°         100g pumpkin, cut into small cubes
°         50g yam, cut into small cubes
°         50g king oyster mushroom
°         1 pcs kelp (2cm x 5cm)
°         800ml water
°         salt and pepper, to taste
°         some shredded nori, roasted sesame seed, spring onion, for garnish

1.    Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.
2.    Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.
3.    Pour the rice into a claypot or pot. Add the remaining water, pumpkin, yam, kelp and bring to a boil. Simmer for another 15 minutes or until the congee is soft. Stir to mash up the pumpkin. If it is too thick, just add some water. Season to taste with salt and pepper
4.    Ladle the congee into individual serving bowls. Garnish with shredded nori, sesame seeds, spring onion and serve hot.