A collection of CATherina Hosoi’s facebook posts from 06 Nov 2020, Friday to 11 Nov 2020, Wednesday.
06 Nov 2020 Friday
Feel it, Live it & Enjoy it
CATherina Hosoi said : “Lifestyle means Feel it, Live it and Enjoy it. Like what I am doing daily with great passion.”
07 Nov 2020 Tuesday
Recipe Sharing: Mustard Green Heads Stew with Chicken and Prawns
Bought these Mustard Green Heads from Tiong Bahru Wet Market for S$7.50. Cooked a stew using 4 pcs left over KFC Fried Chicken from my freezer, 8 jumbo Prawns with Shell seasoned with 1 TBS Salt and a few dashes Pepper….(read more…)
08 Nov 2020 Sunday
Self made 2F Cherry Lemon Kombucha
Enjoying my self made 2F Cherry Lemon Kombucha which I harvested on 12 May 2020. Tastes so good.
09 Nov 2020 Monday
Roof Top Garden
My pink pretty Caladium Bicolor is growing well. Now 2 new leaves have been added to the original plant blessed by my neighbour.
Handmade Mini Loaf
My handmade mini loaf. Crusty surface and spongy bite. My Samurai loves this with the Banana Goji Berry Custard Jam I made.
10 Nov 2020 Tuesday
Using my harvested Spring Onion to garnish self made Minced Pork Balls cooked in Japanese Hondashi Soup Base with Carrots. Yummy and nutritious.
Own baked Jackfruit Mini Butter Cake
My kitchen smells so fragrant. Am enjoying my own baked Jackfruit Mini Butter Cake. Happy with the formula I developed. Will bless some friends with the baked.
11 Nov 2020 Wednesday
The first Christmas Tree I see in year 2020.
Japanese Curry with Cuttlefish and Barley Grains
Recipe Sharing Time. Craving for Japanese Curry tonight.
I have 2 pieces 7 Inch sized Cuttlefish (cut to rings) with 4 ribs of roughly chopped Celery and 5 leaves of Napa Cabbage cut to strips.
I used 1 Sachet Tamanegi No Chikara (Power- Up Onion Instant Soup Granule) in 500ml water as stock. First, boil Cuttlefish rings which were seasoned with a little Himalayan Pink Salt and a dash of Pepper, with the roughly chopped Celery. Boil till cuttlefish just cooked and Celery releases fragrance.
Than, add in 110g S&B brand Golden Curry sauce Mix, add in another 500ml water and stir till Curry Mix dissolves.
Lastly, add in Napa Cabbage Strips and 1 tsp Sugar and boil thick sauce becomes thick. Off fire and serve with Barley Grains which I save from boiling Barley water earlier.
Both Samurai and I enjoy our comfort Japanese curry.
To follow CATherina Hosoi’s activities in Singapore and overseas, including recipes which she created, please like her Facebook page: www.facebook.com/CATherinaHosoiFanPage
Interested to know more about CATherina Hosoi’s resort activities in Bali? Visit : www.ubudgreen.com