A collection of CATherina Hosoi’s facebook posts from 21 May 2020, Thursday to 25 May 2020, Monday.
21 May 2020 Thursday
Cooking a new dish
Cooking my Fusion East Meets West Claypot Rice now. Eager to taste the result.
Recipe Sharing: East Meets West Claypot Rice
Created a East Meets West Claypot Rice in my Kitchen in Singapore. My Kitchen is my Playground to whip up new dishes each day. I have (read more…)
Hmm, this Red Bean Snow Fungus Orange Rind Sweet Dessert tastes so good! I am going for second refill. Worth my patiently cooking for 1 hour 15 mins.
22 May 2020 Friday
Welcome to Ubud Green Resort Villa
Let me and my Samurai welcome you to Ubud Green Resort Bali. www.ubudgreen.com
Breakfast is very important for me to start my day efficiently. Enjoying my YOGOOD brand MacadaMania Gourmet Muesli paired up with NESCAFE GOLD Dark Latte served in my cute CAT designed Mug which I bought during one of my trips. Good memory of my nice time with friends.
Using Sukiyaki cut Beef and Mini Chye Sim 小菜心 to cook Noodle in Teriyaki Sauce. Our lunch now. Yummy.
Recipe Sharing: Red Azuki Beans with Fresh Orange Rind & Snow Fungus Sweet Dessert
From my kitchen in Singapore showing all members here how I cook Red Azuki Beans with Fresh Orange Rind, Snow Fungus in Sweet Dessert. (read more…)
We love Salmon Head because of its high collagen. Braise this with Tofu in my selected Japanese sauce. Simply oishii. Our dinner now at this late hours. Without rice!
23 May 2020 Saturday
Sprouting Mung Beans in Kettle
This time I sprouted Mung Beans in kettle to make Beansprouts. Fatter and nicer. Most likely I will harvest this evening after complete 3 days cycle.
Saturday night, we want to relax to enjoy our evening. So just used microwave to cook Corn on the Cob on high for 5 mins in a covered microwavable pot, cut to thick sections and brush with Teriyaki Sauce before eating.
I also pair it up with my Black and White Glutinous Rice Dessert cooked with Split Bean (Tau Suan in Hokkien), Dried Longan龙眼干. (Click here for recipe)
24 May 2020 Sunday
Sprouting Mung Beans for Beansprouts
These are my FAT Beansprouts I harvested from sprouting Dried Mung Beans after completing 3 days of 3 full cycle.
I first soak 1 cups of Mung Beans (180ml capacity, i.e. 160g) for 6 hours in tap water. Before I went to bed, drain the soaking water and transfer beans to a kettle of 3 litre capacity and covered with black plastic bag to prevent light.
Day 1 at 10am I filled tap water through the kettle sprouts and drained off. Repeat 1 more time, drained off water completely and covered with black plastic again. Then at 4pm I repeated the process and at 10pm repeated the process before I went to bed.
Day 2 and 3 repeated all the process as Day 1.
Day 4, when I woke up next morning I harvested these beansprouts. I weighed and it is 1,160g! My mission accomplished with great success.
Do check out my other post on sprouting Bean Sprouts:
Growing Beansprouts Step by Step
Selamat Hari Raya
To all our Muslim friends far & near, Eik Mubarak & Selamat Hari Raya
25 May 2020 Monday
Recipe Sharing: Bake Barramundi Fish with Potatoes, Onions & Cabbage
Sharing with you how I bake Barramundi Fish in layers of Potatoes, Onions, Chopped Cabbage in SAN REMO Brand Homestyle Pasta Sauce with Onion & Garlic (500ml bottle) together with Cheddar Cheese. (read more….)
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