A collection of CATherina Hosoi’s facebook posts from 11 May 2020, Monday to 15 May 2020, Friday.
11 May 2020 Monday
Blessings from my kitchen in Singapore to all readers here. I start my new week with Japan made NAGATANIEN Brand Instant Avocado Power Beauty Soup and a cup of Nescafe Gold with Milk to start my day. Stay At Home!
Day 36 on Singapore’s Circuit Breaker Mode, 11 May 2020.
Enjoying my new created Meatless Recipe using Deep Fried Chinese Tofu, Ginger, Carror, Okra, and Xiao Bai Cai 小白菜 in Special Mushroom Soy Sauce from Oita Prefecture in Japan. Yummy and Healthy.
Recipe Sharing: Eggplant & Meat in Nan Ru flavour
Motherly Traditional Eggplant Dish I cooked with sliced Meat (use Pork or Chicken) with Fermented Nan Ru (南乳) a kind of Fermented Tofu. I have 500g Eggplants cut to finger width strips…..(read more…..)
Make a guess
Can you guess what is sealed in this Black Plastic bag? Today is Day 1.
Pearl Barley Drink
Using my Electric Glass Multi Cooker to boil Pearl Barley Drink with Orange Rind.
12 May 2020 Tuesday
Enjoying my breakfast now. Pan fried an Egg with Small Chye Sim, served with toasted Multi Grain Bread (that I baked) added with a slice of Cheese and paired up with MILO Less Sugar Whole Grain Cereal Drink. Perfect Healthy meal to start my day. What are you having?
My Roof top Garden
Happy to see my Blue Pea Flower blooming and say Good Morning to me. My Samurai opened his Study Room Window to snap a photo of me watering my plants in the Rooftop Garden.
Sprouting Mung Beans: Day 2
My Day 2 sprouting 100g of soaked Mung Beans to make Beansprouts. Another 2 or 3 days I can harvest for my cooking.
13 May 2020 Wednesday
Blessings from my kitchen in Singapore. Today is the 38th day of Singapore’s Circuit Breaker Mode, 13 May 2020.
Made a Sweet Oatmeal (you can use any brand of Cooking Oats, I am using QUAKER Brand made in Taiwan which comes with added Black Rice n Mountain Yam). I added 3/4 cup Milk with 1/4 cup Water to cook 4 TBS Oatmeal and 3 TBS Sultanas.
Before serving I add 1 TBS Strawberry Jam on top. I serve it in a bowl made by my Japanese Ex Participant Mrs Kimura who used to attend my Cooking Workshop regularly. Paired with a small cup of Korean Honey Ginger Hot Drink. My sweet day to begin. What’s your breakfast?
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Using Instant Laksa Paste in a bottle which I found in my pantry, I did a Fusion Laksa flavoured Yellow Noodle soup with Laksa flavour marinated Chicken. It is so tasty.
Our Afternoon Tea Time. Used my Electric Glass Multi Cooker to boil a Sweet Dessert Soup using Mung Beans & Dried Cranberries, 30 minutes it is ready.
I served it with my favourite ZHEN ZHENG (真蒸手工包) Handmade Tua Pau (Jumbo Meat Filling Buns). Rest & Relax at home.
Sprouting Mung Beans: Day 3
My Day 3 Sprouting Mung Beans in a colander to make Beansprouts. Took out some and remove the tails of the Beansprouts to add on to my cooking. Still too early to harvest actually. Must wait for 1 more day to get better result.
14 May 2020 Saturday
Sprouting Mung Beans Day 4
Happy Harvesting Morning of my Day 4 sprouting Mung Beans. I yield 2 plastic bags, each holds 2 1/2 handful of Beansprouts. Later will pluck away the tails one by one, when doing so I will count my blessings one by one and also bless my beloved Samurai together with my other family members and friends near n far.
Then wrap with newspapers and seal in a plastic bag to store in the Veggie Chiller in the fridge. Can last for maximum 1 week. On how to sprout Mung Beans please check my post above. Am happy with the result.
First I soak 100g Mung Beans in a basin of tap water for 6 hours then drain water. Transfer to a colander lined with muslin cloth and cover, wet with tap water and let water pass through colander. Then wet another cotton towel and place on top. Have a deep plate below the colander to catch dripping water. Then use a black plastic bag to prevent sunlight.
Next day remove from Black Plastic bag, throw away water from the deep dish, pass some tap water over the cloth covering the colander and let water drain through colander. Rinse the cotton towel and keep it wet to cover the colander and use black plastic to cover to prevent light. Do this twice a day.
You can harvest on either 4th or 5th day.
Do check out my other post on sprouting Bean Sprouts:
Growing Beansprouts Step by Step
Lunch: Colourful Veggies Pasta
Enjoying my newly created recipe Colourful Veggies Pasta with Corned Beef, Onions, Shiitake Mushrooms, Baby Chye Sim, Own sprouted Beansprouts in Curry Flavour with Cheese. Lips licking good.
Enjoy drinking my own made 2F (2nd fermentation) Kumquat Goji Berries Kombucha which was harvest on 23 Feb 2020 and was keeping in my fridge. So refreshing.
Boiling Soup for dinner
Using my Electric Glass Multi Cooker to boil 300g Beef Fillet, 1 thumb sized Ginger cut to slices, 1 stalk Japanese Leek cut to rounds, 10 frozen Cherry Tomatoes from my freezer and 2000ml water to make a pot of yummy Beef Soup for dinner later. Will boil for an hour using medium heat.
To be seasoned with Himalayan Pink Salt and Hua Teow Wine 花雕酒 to taste. Will serve this beef veggies soup with Mee Suah.
Enjoying my blanched and tossed Mee Suah with cooked Spring Onions, Soya Sauce, Pepper and Sesame Oil.
Served with my boiled Beef soup with veggies using 300g Beef Fillet with 1 thumb sized Ginger in slices, 10 Cherry Tomatoes and 1 stalk Japanese Leek cut to rounds in 2,000ml Water. I used my Electric Glass Multi Cooker to boil this soup for 1 hour over medium heat. Towards the end of cooking I add Himalayan Pink Salt to taste and half cup Cooking Sake.
This combination of Dry tossed Mee Suah and Beef Soup is a very good pairing. The soup is enough to serve 2 persons with refill.
15 May 2020 Friday
Tips in cleaning kitchen cloth
I am very particular to maintain cleanliness on my Kitchen Cloths. I boil them in an old pot with Soap Powder, Bicarbonate of Soda, Bleach and Water. Then soak overnight.
After that hand wash them one by one and leave them to dry indoor in my kitchen. Do you all do that? This is an old school way I learned from my mom’s maid during my childhood.
Enjoying my Pickled Papaya, Pickled Japanese Cucumber (Kyuri), and a Quick Stir Fried Home Sprout Beansprouts with Spring Onion in Corned Beef and Pink Japanese Fish Cake (also known as Naruto).
Will be using this dish as filling for our Sandwiches and the the pickles as our side dishes. Simple and satisfactory! We thank GOD to fill our plates. Amen.
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