Friday, May 30, 2008
Wednesday, May 28, 2008
Hey! The pigeons are there! Bye mum, I'm going to catch one for you!
Let me Breakdance for you mom
Lovely day, wind in hair...ahh, this is life ...
Kimi ecstatic after managing to run down the little slope
Swans again, Kimi never tires of them
Kimi almost wanted to grab the swans by their tails!
But when they got into the water, he changed target to the nearby pigeons
Enjoying a snack with hair sleek back
Multi-tasking - eating and reading! You are no doubt mummy's boy!
- 250-300g salmon fillet/steak
- Ground Paprika
- Dried Mixed herbs
- 1 lemon (thinly slice 1/4 of it, leave the other 1/4 for final drizzle and leave the other half for marinating)
- Rub salt and pepper onto salmon.
- Generously sprinkle the paprika and dried mixed herbs before squeezing half of the lemon on it.
- Let it marinate for 30mins in the fridge.
- Heat griddle till very hot.
- Reduce to medium and place salmon top down and let it grill for 5 mins.
- Turn and let it grill the skin side for another 5-8 mins.
- Off fire and place a few thin slice on top the the salmon and cover with pan to rest for 10 mins.
- Dish and squeeze lemon over salmon.
- Before cutting/using a lemon, roll it on the counter top to loosen the pulp so that it will yield more juice.
Kimi's favourite yummy goldies are back! Finally, no more crap kiwi and Kimi can enjoy his favourite fruit again.
Tuesday, May 27, 2008
Think the kids had quite a good time. Silly me, forgot to bring my camera so these pix are courtesy of Serene.
The park has changed quite a bit with more pockets of play-area for different age groups. Serene has asked this to be a weekly affair, why not?? We shall be back soon I guess?
- 1pc salmon fillet
- Handful xiaobaicai (green veg)
- 1 packet of small fresh udon (I got mine from NTUC)
- 4 tbsp of corn kernels (you can use the canned version but not the creamed one)
- 5-6 tbsp Japanese Stock Base Sauce
- 2 tbsp Bonito flakes
- 2 tbsp mirin
- Marinate salmon lightly with stock base sauce.
- Boil water (approx amt like making instant noodles).
- Once boiling add stock base sauce & bonito flakes.
- Boil for 2 mins and add in veg & udon.
- Further bring to a boil for 3 mins before adding mirin.
- Stir lightly and dish. Spoon the corn on top of udon.
- Heat oil in pan and sear salmon on both sides for 1-2 min each.
- Remove place on top of udon carefully.
- Reduce fire a little and pour some stock base sauce in pan.
- Move pan continuosly as the sauce caramelises and bubbles very quickly.
- Once bubbles, drizzle over salmon. Serve hot.
- Dependent on amount of udon/water used, add the stock base sauce accordingly. For the above amount, 5-6 tbsp is sufficient.
- Adding bonito flakes makes it more fragrant and mirin gives it a little sweet taste to balance the soya sauce.
- The salmon fillet I used was quite thin so I only needed to sear it 1-2 mins max. Pls adjust accordingly to the thickness of fillet used.
- You can also add Japanese fish cake or mushrooms as you wish.
- 50g salmon fillet thinly sliced (sashimi cut)
- 1 bunch baby chinese cabbage cut in half (wa-wa cai, dolly cabbage)
- 2 slices of 1 inch corn (cut into quarters)
- 1 small chicken drum (skin & fat removed)
- 2 tbsp white rice, 1 tbsp brown rice
- Sprinkle of kelp and basil
- Add hot water to slow cooker.
- Put in chicken, corn and cabbage and switch on high for 2 hours.
- Stir occasionally and check that water do not dry up.
- Once porridge is of desired texture, remove chicken and corn and discard.
- Remove cabbage and set aside.
- Carefully put in salmon slices and close cover.
- Dish and serve after 5 mins
- These Baby Chinese Cabbage (wa-wa cai) gives the porridge a fragrant and sweet taste. Sometimes, I will discard these and add other veg but you can still eat these as they are soft and easy for baby to swallow. I use scissors to cut it up further to ensure they are of bite size
Monday, May 26, 2008
It's so cute cos whenever he roars or blow his trumpet, we will have to scan around to find what he has seen and acknowledge with a clap before he stops. So cute right?
Frankly, there was hardly any need of seasoning. I just used black pepper and basil for both and then drizzle a little of this Japanese Broth Sauce and it was ready to be DEVOURED!
I wanted a smoky bbq flavour to the scallop so i seared it in a really hot pan till the edges were slightly burnt and let it rest on an ice-cold lemon slice. SIZZLE!
Same for the salmon, seared till burnt but with a tender centre. The flesh melted in my mouth.
Thanks Cat for such a wonderful recommendation! It made my day. I'm still so hungry.
But the scallops and salmon did not come cheap. 2 pcs of scallops for S$8 and that small pc of salmon was S$9.80! But it's worth every cent! Shared 1 pc with Kimi - sliced thinly and added in his porridge just before serving. He ate it without any protest.
Just for info, this salmon is very fresh and is actually a sashimi cut so it is ok that the centre is pink. If getting those frozen and for cooking ones, pls remember to cook well.
Sunday, May 25, 2008
It's really tasty and fragrant. Another way to prepare porridge for your tots.
- 50-80g salmon sliced
- 8 baby asparagus chopped (de-skin the lower portion)
- A few Brown Shimeji mushroom chopped
- 2 inch fresh corn (shaved)
- Chopped garlic
- 1 small shallot thinly sliced
- Pepper, kelp & basil
- Soya sauce & sesame oil
- 2 tbsp white rice & 1 tbsp brown rice
- Marinate salmon with basil, kelp and pepper for 15mins. Add the corn flour and leave for another 15mins.
- Shave the corn and with the fresh kernels, add a little water and blend till smooth.
- Heat a little oil and fry shallots till fragrant then add in the garlic.
- Add the salmon and fry lightly before putting in the asparagus & mushroom.
- Top with the fresh corn puree and fry, turning slowly and constantly.
- Once fragrant, drizzle some sesame oil. Remove and add to uncooked rice in slow cooker.
- Add hot water to rice as per usual proportion for porridge.
- Cook on high for 2 hours or lesser if bb likes harder texture.
- You can use other forms of protein like chicken or pork.
- Play with the different ingredients. You can use broccoli, carrots or pumpkins. Use whatever your bb likes or whatever you have.
- If you prefer, you can use stock instead of water but pre-frying it makes it tasty and fragrant enough so can omit using stock.
- Aportion your water to the texture that your bb likes.
- Using hot water in the slow cooker cuts down cooking time by almost half
Had been feeling quite down recently so I told myself I need to snap out of this or it will get worst and Kimi will be affected by my moods too. And I know going out for fresh air and running in the open makes me feel better.
I'm an elephant blowing his trumpet
Climbing the stairs to the tree-house on my own!
Hey there, welcome to my garden house
Taking a short break under the cabana
I love turning these panels cos mummy said it has her favourite fruit, Durians.
Ok, enough of reading this book. Where's my biscuits mom?
Wednesday, May 21, 2008
Suddenly I had craving for everything Green Tea today. So I bought everything in Green Tea flavour.
I'm not exactly 'crazy' over donuts but I really like Munchy Donuts' http://www.munchydonut.com/index.htm as the dough is soft even after a day and their frostings are not just sugar and overly sweet. My first choice is Green Tea, Oreo and then Cinnamon. In fact, I'd prefer those simple donut with sugar dusting.
I like the way they prepare their Green Tea frosting as I can taste the slightly bitter aromatic tea. Unlike others (I shall not name here) which just taste like a sugar overload with colourings and dough that turns hard once it's cooled.
It's yummy time the next few days! Wakakakaka!