A collection of CATherina Hosoi’s facebook posts from 01 June 2020, Monday to 03 June 2020, Wednesday
01 June 2020 Monday
Salmon Fish Head for lunch
Using my Corning Ware to cook this Salmon Fish Head with Daikon in Steaming-Fish Sauce, grated Ginger, Shao Xing Wine and a little Sugar. Garnished with Spring Onion and Coriander Leaves. Thanks to my Samurai for buying the very fresh Salmon Head from Meidiya supermarket. He bought I cooked. Good partnership.
Feeling very blessed to receive these fruits through personal special delivery to me. Thank you Susan Tan for your love to us always. I love the 杨梅 known as Abrutus or Red Bay Berries during this season. The Red Apples tastes very sweet and crunchy too.
02 June 2020 Tuesday
Recipe Sharing: Bak Kut Teh with Homemade Meatballs
Bak Kut Teh again I cooked for my loved ones. This time instead of using the herbal pack, I am using herbs which I bought from Medical Hall which some of you requested… (read more)
03 June 2020 Wednesday
3 June 2020 Day 2 of Singapore’s release of Circuit Breaker Mode (Lockdown) Phase 1. I start my day with my own made Blue Pea Flower, Ginger, Cranberry Kombucha which I harvested on 18 April and has been chilled in the fridge and also a glass of F&N Brand Nutri Soy Milk. My light breakfast to start my day.
Cooking is a philosophy
As I’ve always said, Cooking is a philosophy, it’s not a recipe – unless it’s a pastry & then it’s chemistry. – So therefore it’s not just teaching them how to cook, it’s sharing your philosophy & your vision with them. It’s as simple as that. A good chef is a pied piper, they follow him.
“One Stone Two Birds” Cooking
My “One Stone Two Birds” Cooking. Boiling Pig’s Trotter to do a traditional Famous Cantonese dish 白云猪手 “Bai Yun Zhu Shou”, literally translated as White Cloud Pig’s Trotter. This is the 1st process of Cooking.
I have 1Kg Pig’s Trotter chopped to big bites and 8 slices of Ginger. First, I marinate Trotters with 1 TBS Salt.
Next, I fill up 12 cups of Water in my Vision Pot and bring to a rapid boil. The drop in Trotters and Ginger. Keep boiling over strong heat for 30 mins. Remove the scums.
Then turn to low heat and continue simmering for 45 mins. Remove the Trotters to cool and be ready with 2nd process of pickling, which I will share in my next post. (click for full recipe of 白云猪手 White Cloud Pig’s Trotter.)
Keep the soup cool and chill in fridge to remove the fat later. This soup can be used for other cooking. That’s why I said “One Stone Two Birds”. To throw away the soup will be a big waste. It’s a NO NO in my kitchen.
Our Spaghetti cooked with Onion, Sausages, in Cream of Mushroom, Baby Chye Sim n 2 kinds of Cheese. Simply yummy! Of course, cooked by me, the Geisha CAT. Her Samurai enjoyed.
Recipes sharing by CATherina Hosoi
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Know more about CATherina Hosoi’s cooking studio in Singapore by liking: www.facebook.com/CulinaryHobbyClass or visit www.culinary.com.sg
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