A collection of CATherina Hosoi’s facebook posts from 26 May 2020, Tuesday to 31 May 2020, Sunday.
26 May 2020 Tuesday
For lunch today, we go Japanese. I marinated Shima Hokke (Atka Mackerel) with some Salt and 1/4 cup Cooking Sake for 10 mins.
Line the Baking tray with foil and grease it with Butter, place marinated fish on top, then push in to a preheated oven of 200 degree Celsius to bake for 10 mins then lower heat to 180 degree Celsius and bake for another 10 mins.
Add in Sweet Peas which I removed the strings together with a handful of frozen Cherry Tomatoes to bake for another 7 mins.
Remove from oven and transfer to a nice serving plate to serve with the instant Miso soup with dehydrated Tofu. My Samurai enjoyed it.
27 May 2020 Wednesday
Taking out my electric pressure cooker to make a cooling soup for the body system.
Parboiled 1 Chicken Breast with a fist piece of Pork. Then add in to pressure cooker with a bunch of Watercress, 1/2 cup of Mung Beans, 2 Honey Dates and 5 big Red Dates with seeds removed, Add in 8 cups water.
Pressure cook for 30 minutes then flavour with Pink Himalayan Salt to taste.
Just created a new dish, cooking Bittergourd with Shabu Shabu Pork, Imitation Abalone slices, homegrown Beansprouts and Goji Berries. The taste is Indescribably yummy. Eating our dinner now.
28 May 2020 Thursday
Blessed Thursday to all. Got up to a bright sunny day in Singapore. I am having my comfort breakfast. A toast with Butter and KAYA Spread which is most of our local peoples’ favourite, made of Egg and Coconut Milk.
I also made myself a cup of HORLICK with extra Cocoa Power with Milk. This perks me up to start my day. What are you having for breakfast?
Recipe sharing: Savoury Oatmeal Japanese Style
Cooking Savoury Oatmeal another of my versions. Many of you are familiar with eating Oatmeal sweet. Let me share with you this savoury version I added with Japanese ingredients…(read more…)
29 May 2020 Friday
Drinking Passion Fruit Kombucha which I harvested on 4 March 2020 and had been kept chilled in my fridge to start my day together with a cup of MILO Less Sugar with Multi Grain Cereals.
Lunch today is Japanese Western style of Vegeroni with Onion, Carrot, Cabbage & Fresh Shiitake Mushrooms in Hokkaido Stew Cream Sauce. My Samurai said this CATherina Kitchen Cafe gives wonders every meal. I am happy to hear that.
Recipe Sharing: Toss Yellow Noodle
With my harvested own grown Beansprout from Mung Beans this is how I make a Toss Noodle Dish with it. I have 3 small bundles of Dried Yellow Noodle……. (read more….)
30 May 2020 Saturday
Lunch: White, Purplish Black and Green Porridge
Presenting to you my healthy White Pearl Barley, Purplish Black Thai RiceBerry, Green Mung Bean Porridge cooked with 1 whole Onion and 1 stalk of Leek cut to rounds. I used Ayam Brand Pearl Barley, Paddy King Brand Thai RiceBerry and Mantra Organic Brand Green Moong Mung Beans. A new creation developed by me.
Paired with Braised Chicken drumsticks, cut to pieces, marinated with Himalayan Pink Salt, Pepper, Sugar and Oyster Sauce, saute in Ginger Garlic Sesame Oil.
Added with some water and Dark Soya Sauce and simmered till Chicken is cooked. Then added Cucumber slices to braise with Chicken.
Adjust flavouring and lastly added in a handful of Goji berries to heat through. A good pairing to the healthy porridge.
If you like my recipe, Please help to share out on your Facebook. Do explore this Blog@CatherinaHosoi.com for more ideas and interesting recipes.
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Recipe Sharing: Sweat Free Cooking
My Weekend No-Sweat-Cooking again. Today I served a Baked Bittergourd, Chicken Mid Wings, Potatoes in Curry Sauce and paired it with Baguette…(read more…)
31 May 2020 Sunday
Homemade wanton soup
A satisfactory meal of homemade Prawn and Minced Pork filling Wonton soup with Romaine Lettuce for the two of us.
I usually will make a big batch of Wanton and freeze them. Just to share with you how I made the filling for Wontons.
I have 200g Chopped Prawn without shells, 300g minced Pork and 1 TBS minced Ginger. Mix together with 1 TBS Himalayan Pink Salt, a few dashes of Pepper, 1 tsp Sugar and 2 TBS Cornstarch. Mix till sticky and wrap with store bought Wonton Skin.
Leave the raw Wontons separately on a tray to freeze till rock stage, then keep them in 10s in Zipbloc. By doing so the wontons will not stick together.
Each time to cook Wonton I just remove 1 lot of 10s or 20s depending on how many I wish to cook.
Drop Wantons into rapidly boiling water, add some Salt and a few dashes of KNORR Brand Vegetable Enhancer, the green veggies of my choice (like today I use 2 bundles of Romaine Lettuce) and cook in 4 cups water. When the Wontons float on top of the soup, they are cooked. Drop in a few drops of Sesame Oil and ready to serve piping hot.
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