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Thursday 4 December 2014

Thursday 13 November 2014

White Fungus And Health Benefits

The white fungus looks white or pale yellow. It is commonly sold in dried form.

It is also sometimes referred to as snow fungus or white wood ear fungus.

It is prized for boosting the immunity of the lungs.

The white fungus is very suitable for healing dry cough, dry throat, dry skin and also constipation.

It is typically served in a soup as a dessert but it can be taken anytime of the day.

Suggested Recipe For White Fungus Soup

A handful of dried white fungus (about 50 grams)
1 liter of water
10 dried seedless dates (optional)
A tablespoon of dried wolf-berries (optional)
A tablespoon of cooked ginko nuts (optional)
1 tablespoon of rock sugar

Method

Soak the dried white fungus in water for about 1 hour.
The fungus will grow double in size and turn semi-transparent.

Trim out the hard part in the middle and cut the rest into small bits.


Put all the ingredients in a pot.
Bring the water to a boil and simmer for 15 minutes.

The soup is ready to serve.


An 8 minute video on cooking white fungus with pear and date.

White fungus soup contains plenty of health and beauty benefits. It not only cures cough but is also said to be anti-inflammatory as well. The addition of pear in the soup provides benefit such as micronutrients which are important for cardiovascular health.




White fungus is often used in Asian soups and drinks due to its health properties. It is also known as snow fungus and is often cooked together with a sweet fruit and made into desserts. The nutrients from the snow fungus is equivalent to that of the expensive ingredient, bird's nest. Just like bird's nest, white fungus has anti-ageing properties as it contains collagen. One can definitely call it the poor man's bird's nest because snow fungus is so much cheaper yet nutritious. Instead of using apple to boil this soup, I am using the Korean pear or also known as Nashi pear to prepare this dessert. Korean pears have plenty health benefits too. Hence, this white fungus soup is a definite health booster as it detoxifies, dissolves mucus, treats constipation, heals sore throat and relieves cough. It is also a thirst quencher at the same time. In fact, this soup also helps to boost the immune system, according to traditional Chinese medicine practitioners.

Saturday 27 September 2014

Recipe - How To Make Tom Yum Soup

The clear tom yum soup with prawns is my favourite Thai recipe. Somehow, the combination of the tom yum trio of herbs lemongrass, galangal and kaffir lime leaves gives this dish a unique flavour like no other.

When I think of prawns, I will think of this Thai tom yum soup. This tom yum soup also goes very well with other seafood, like squid, clams and mussels.

Typically, fish sauce (or light soy) and lime juices are added to give the exquisite sour and salty taste. Chillies can be added to spice up the dish.

This tom yum soup is relatively easy to prepare. It is also very healthy. The best part is you cannot go wrong preparing this dish. There are many ways to prepare this dish. You can either cook all the ingredients in one go or you can prepare the stock separately.

In this recipe, I prepare the stock separately. It is easier for eating.

Ingredients (serves 4)

16 prawns (shelled and de-vein with tails on)
Keep the shells and head to make stock.
2 squids, clean and cut into rings (optional)
1 can of straw mushrooms, cut into halves to drain off the salt.

2 tbs fish sauce or light soy (to taste)
Juices from 3 limes (to taste)
1 tomato, slice (optional, for taste and health)
1 sprig of coriander leaf (chopped) for garnishing.

Herbs

2 stalks lemon grass, bruised and cut into inch length
5 pcs kaffir lime leaves, bruised
1 pc galangal, cut into slices
1 large onion, sliced (for extra flavour and health)

Method

In a pot, bring 1.5 litre of water to the boil
Add lemon grass, lime leaves, galangal and onion.
Add prawn shells.
Bring to a boil and let mixture simmer for about 20 minutes.
You should be able to smell the fragrance.
Drain the stock.

Use the same pot or another pot, heat the stock and bring to boil.

Toss in the prawns, tomato, mushrooms and squid.
Add fish sauce to taste
Bring to a boil and soup is ready.
Add lime juice and taste.

Serve and garnish with coriander leaves.

Yummy

 


Get some yips from the videos.

Mark Weins cooks everything together.




Another delightful way. Hot Thai Kitchen cooks the prawn stock separately.



Here is how she cooks the prawn stock




This chef uses ready made Thai tom yum paste which can be bought from the suprmarket

Saturday 20 September 2014

Maths - Singapore Math

This is a collection of mathematical problems solved in a different way.

Singapore Math 1 - A Grade 5 Problem

Problem Statement

Jeremy bought 8 identical pens and 5 identical notebooks.
The cost of 8 pens is the same as the cost of 5 notebooks.
Each notebook costs 30 cents more than each pen.
How much did jeremy spend altogether ?

Watch video for solution.




Singapore Math 2 - A Grade 7 Problem

Problem Statement

Mr Rosario bought some apples and oranges.
The ratio of the number of apples to the number of oranges that he bought was 2:5.
He gave 3/4 of the apples to his sister and 34 oranges to his brother.
The ratio of the number of apples to the number of oranges is now 2:3.
How many apples did Mr Rozario buy ?
How many oranges did Mr Rozario buy ?

Watch video for solution.




Singapore Math 3 - A Grade 7 problem

Problem Statement

There are 8 more girls than boys in a particular class.
3/5 of the boys and 1/3 of the girls were born in Georgia.
If the number of boys who were born in Georgia
is the same as the number of girls who were born in Georgia,
how many students (boys and girls together) in that class were born in Georgia ?

Watch video for solution.




Friday 19 September 2014

How To Choose The Best Durians

This 22 minute video explains how to choose the best durians.

Bao Sheng explains the different flavours of durian, how to choose a good durian, how to open and eat, how to find a fresh durian and how to smell durian.





Tuesday 16 September 2014

Friday 12 September 2014

Morning Prayer

Good Morning God! 
You are ushering in another day, 
untouched and freshly new. 
So here I am to ask you, God, 
if You'll renew me too.
Forgive the many errors that I made yesterday
and let me try again dear God
to walk closer in Your way.
But Lord, I am well aware,
I can't make it on my own.
So take my hand and hold it tight,
for I cannot walk alone. Amen.

Sunday 7 September 2014

Recipe - Pan Fry White Snapper Fillet With Thai Chilli Sauce

The white snapper fish is native to the Pacific and Indian oceans. It lives among the reefs in schools (link).  It is a lean fish with mild flavour.

In this recipe, I use the white snapper fillet which I bought frozen.

It is quite easy to pan fry the fish fillet. In normal pan fry, I would just season the fillet with a bit of salt and pepper and flavour with lemon juice after it is pan fried. It is tasty and delicious on its own.

In this recipe, I make a Thai chilli sauce as a topping for the fish. This will give the fish a sweet, sour and salty taste.

For this recipe, I thaw the fish, pat dry and season lightly with pepper. No salt is added as I am making a sauce for topping.


Ingredients (serves 3)
pan fry snapper


3 white snapper fillet, about 100 gms each
Dash of pepper
3 tbs of cooking oil

Thai Chilli Sauce

Half cup water
2 tbs lime juice (vinegar or tamarind juice)
1 tsp sugar
1 tbs light soy or fish sauce
3 cloves garlic, finely chopped
3 small red chillis (chilli padi), chopped
1 onion, finely chopped
1 sprig of coriander leaves for garnishing

Mix all ingredients in a bowl and set aside.

Method


Pat dry the snapper fillet with paper towel
Season with a dash of pepper on the flesh side.
Sprinkle with corn flour on both sides and shake off excess.

In a pan or skillet, heat the oil till hot but not smoking.
Place the fillet in the pan flesh side side down.
(A good practice is to place the presentation side down first)
Cook until golden, about 3 minutes.

Turn the fish over and cooked for 3 more minutes.
The fish should be done.

Plate the fish and put aside.

In the same pan, pour in the thai chilli sauce ingredients and cooked until mixture boils.
Reduce heat and let simmer for a minute to release flavour.
Add more water if necessary.

Pour sauce over the fish or on the side as you wish.

Serve and enjoy !

 



A nice 15 minute video on pan fry fish fillet with sweet and sour sauce




This 5 minute video shows a whole fried fish with Thai chilli sauce, in Thai





Another way of pan fry fish fillet with dijon mustard and ginger and other condiments.


Friday 22 August 2014

The Three Last Wishes Of Alexander The Great


Alexander was a great king. On his way home from conquering many countries, he came down with an illness. At that moment, his captured territories, powerful army, sharp swords, and wealth all had no meaning to him. He realized that death would soon arrive and he would be unable to return to his homeland. He told his officers: "I will soon leave this world. I have three final wishes. You need to carry out what I tell you." His generals, in tears, agreed.

"My first wish is to have my physician bring my coffin home alone. After a gasping for air, Alexander continued: "My second wish is scatter the gold, silver, and gems from my treasure-house along the path to the tomb when you ship my coffin to the grave." After wrapping in a woolen blanket and resting for a while, he said: "My final wish it to put my hands outside the coffin." 
People surrounding him all were very curious, but no one dare to ask the reason. Alexander's most favored general kissed his hand and asked: "My Majesty, We will follow your instruction. But can you tell us why you want us to do it this way?" 
After taking a deep breath, Alexander said: "I want everyone to understand the three lessons I have learned. To let my physician carry my coffin alone is to let people realize that a physician cannot really cure people's illness. Especially when they face death, the physicians are  powerless. I hope people will learn to treasure their lives.

My second wish is to tell people not to be like me in pursuing wealth. I spent my whole life pursuing wealth, but I was wasting my time most of the time. 
My third wish to let people understand that I came to this world in empty hands and I will leave this world also in empty hands." He closed his eyes after finished talking and stopped breathing.
LESSONS TO LEARN : Remember, your Health is in your own hands, look after it. Wealth is only meaningful if you can share and also enjoy while you are still alive, kicking & healthy. What you do for yourself, dies with you. But what you do for others will live for ever.  
Leave the Legacy behind.


Friday 15 August 2014

How To Avoid Alzheimer Disease

No More Alzheimers:
Prevention is the Cure
Would you like to know how to recognise and prevent Alzheimer's disease?
Neal Barnard MD can tell you this and much more about Alzheimers and dementia, right now, in a special, fantastic 1-hour video presentation.


Monday 28 July 2014

Recipe - Braised Pork Trotters Bee Hoon

The canned pork trotter or pork leg combines very well with the bee hoon (rice vermicelli) to make this a flavourful and tasty one dish meal. By itself the canned pork trotter has an aromatic flavour so there is no need to add other flavours.


Vegetables are added for colour and vitamins and also to make this a healthy meal. I add cai xin (chye sim) and bean sprouts. Other vegetables that go well with bee hoon would include cabbage, broccoli, xiao pai chye and carrots.


The can of pork leg comes with mushroom and chestnut.
You can add more mushrooms or black fungus (soaked in water) for variety.



Ingredients (serves 3)

1 can pork leg (397 gm)
200 gms bee hoon (half a packet)
200 gms cai xin (washed and cut)
narcissus pork leg
100 gms bean sprouts
3 cloves garlic, coarsely chopped
1 tbs oil

Sauce
1 tbs oyster sauce
1 tbs light soy
a dash of pepper

Method

Soak the bee hoon in water for 10 minutes. Drain and set aside.

Mix the sauce ingredients in a bowl and set aside.

Heat the oil in a wok or pan and toss in the garlic.
Fry till fragrant.

Toss in the vegetables (except bean sprout), pork trotters and fry for a minute.

Toss in the bee hoon and the sauce. Mix well and make sure the bee hoon is covered with the braising liquid. Add more water if necessary. Cover the wok and let the bee hoon braised for about 5 minutes.

Toss in the bean sprouts at the last minute. Stir well for a minute and serve.

Enjoy

 



Friday 18 July 2014

How To Peel A Hard Boiled Egg

Put the eggs in  water, bring to a boil. Once water is boiling, remove from heat and let stand for 15 to 17 minutes.........Place in a water bath. Let stand for a couple of hours, if not the day before and they should peel real easy.


Video show how.





Sunday 6 July 2014

Benefits Of Garlic



















3 nice videos explaining the health benefits of garlic.
Worth watching.










Dr Eric Berg says garlic is the no. 1 anti-cancer food.



Monday 9 June 2014

Maths - What Is The Parking Lot Number

This is a brain teaser. See if you can identify the parking lot number.


















If you need help, scroll down.

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