A collection of CATherina Hosoi’s facebook posts from 14 June 2020, Sunday to 15 June 2020, Monday
14 June 2020 Sunday
My beloved Samurai enjoying my home baked Fish with Indian Paneer (Cottage Cheese) with Onion, Two kinds Bell Peppers (Capsicum) and Cheddar Cheese. Thank God for blessing us with nice food.
Recipe Sharing: Baked Fish with Indian Paneer
This Baked Dish looks so beautiful to resist. Sharing from my Singapore Kitchen how to do it. (read more…)
15 June 2020 Monday
My Dim Sum breakfast today at home to start a new week. Enjoying Char Siew Pao and Siew Mai bought from the famous “Zhen Zheng Hand Made Pao” in Singapore with Japanese CALPIS drink & a cup of Nescafe Gold with Milk without Sugar. Power up to be ready to go to supermarket later to pick up my essentials.
Came back from Vivo City with essentials from supermarket. Enjoying the Chinese Traditional Pastry HUM CHEEN PENG 咸煎饼 which I bought as lunch. Miss this for months!
Bought Fish Cakes from supermarket today. For 3 months I have not used Fish Cake for cooking. Missed the taste.
I pre-soak 150g Dried Beehoon 米粉 (Rice Vermicelli).
Than I mix 150g Minced Pork (you can also use Minced Chicken) with 1 tsp Salt, 1/2 tsp Sugar, a dash of Pepper, 1 tsp Cornstarch and 1 tsp Sesame Oil to make Meat Balls.
I also open 1 tub of Silken Tofu (cut to 6 cubes), cut 2 Fish Cakes to thick pieces and rinse a few stalks of Baby Chye Sim (you can use any Green Veggie).
First bring 4 cups water to a rapid boil, use a teaspoon to scoop small Meat Balls and drop into the hot boiling to cook till all float up. Than add Fish cakes and Tofu to boil together. Next, add in the soaked and drained Beehoon to boil to heat through and Himalayan Pink Salt to taste. Lastly add in the Green Veggie to heat through.
Off fire and ready to divide into 2 big bowls to serve immediately. A nutritional balanced meal is ready for two.
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