January 18, 2011
This TV personality apparently is worth a cool £65million despite his more than generous charity work!
I like Jamie Oliver. I like him even more after reading this article.
Despite his popularity and wealth, he seems just like the boy next door. He also seems so down to earth, and I admire his commitment to his believes concerning food. I applaud his cause on Jamie’s School Dinner and Food Revolution. I can imagine it is not an easy task.
I wonder if he is ever interested in the type of amateurish food I cook-up in my humble home. (I can dream right!) They might not be the healthiest, but at least they are home-cooked. At least I know what goes into my food, and while I admit they may not be the healthiest sometimes, they certainly are not as bad as buying food from outside which is usually made from a whole lot of junk.
But I digress.
January 18, 2011
This article on “Why Chinese Mothers are Superior” left me dumbfounded.
Now, I am all for tough love parenting style, but I am not sure if I could ever subscribe to such a high-handed manner such as that. It is a little bit too extreme in my opinion, leaving a bad taste in my mouth. To term it “superior” is a little too over-rated as well (and by whose standards?) This is definitely a classic case of an over-achiever in the making.
I think it really is OKAY if my child does not play at the Carnegie Hall at any point in her life, unless of course, she desperately wants to herself. (Of which, she’d have to work hard for it). I don’t ask for much, just an honest, happy, healthy child will do.
Either that, The Wall Street Journal is just trying to stir up some controversy to get more hits on their website.
January 17, 2011
One of my favourite vegetable dishes is the Sayur Lodeh, a gravy for lontong (rice cakes), although I much prefer it to be eaten with rice (I’m not lontong’s biggest fan). It is some sort of a vegetable medley…a coconut based vegetable stew which is quite popular in Singapore, Malaysia as well as Indonesia.
The recipe I have is taken off the Asian Cookbook, but true to being me, I have to modify it. The original recipe requires the use of shrimp paste (belachan) as well as small dried shrimps, which, had I use it in any of my dish, Silver Bullet will definitely avoid it like a plague! And because I modify it as I go along, I might , once in awhile miss some ingredients…
Anyhow, here’s my version without the use of any shrimps/shrimp paste if you are willing to give it a go.
Sayur Lodeh
2015-07-14 17:07:58
- 4 red fresh chillies, sliced
- ½” turmeric root or ½ teaspoon ground turmeric
- 2-3 cloves garlic
- 5 shallots, sliced
- 1 teaspoon coriander powder
- 1 (pref. beef) stock cube
- 500 ml very thin coconut milk
- 1 slice galangal root, bruised
- 1 bay leaf
- 1 carrot, cubed
- 1 cabbage, sliced
- Tofu, cubed (lightly fried)
- Long beans, sliced
- Mung bean vermicelli
- ½ teaspoon brown sugar
- Salt to taste
- Blend chillies, tumeric,garlic, shallots and coriander powder. Set aside.
- Heat oil and fry the blended ingredients until browned and fragrant.
- Add in the stock cube. Then the coconut milk, galangal and bay leaf.
- Stir and bring to boil.
- Add in the vegetables in the order they require cooking (in this case, carrot, long beans, mung bean vermicelli and toufu)
- Add sugar and salt to taste.Return to boil. Add water if you want a thinner soup.
- Serve hot with rice.
Grubbs n Critters https://grubbsncritters.com/
