HAPPY BIRTHDAY, Tess!

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What can I give you my friend? 

I know a wish and a prayer that you will be showered with all the blessings of good health and pure joy ……

That you continue to hear with your heart like you said your mother always taught you..,,

I believe that you and I were meant to be friends when we became more acquainted walking/jogging during the onset of the pandemic lockdown. 

We found joy picking fallen mangoes even when you had plenty from your tree. We recited English literature quotes we both know by heart. We found common interest in cooking, exercise, diet and best health practices. 

From you I learned to take amazing photos of sunrises and sunsets that gave me more awareness and better appreciation of nature as a whole. 

I introduced you to sun gazing after which you got hooked and did it at sunrise and sunset. To the 7-day cabbage soup diet that you really did not need but did it anyway and you finished with flying colors. You always succeed in any endeavor whenever you set your heart to it. 

You finally made it on the fourth attempt to fly to your family in Rotterdam; at the airport you messaged me:

“Thank you very much for our wonderful mornings, they were the highlights of my day. I didn’t find the time to write you a card but my driver will bring over the twin Beringer, my thank you gift.”  

Wow! I gained a friend, I soon realized that you appreciated my friendship as I did yours. This quote is true: “ to make a difference in someone’s life, you don’t have to be rich or perfect, you just have to care”. 

I never told you that I was sad the day you left, suddenly I felt so alone. So I went to find Juliet, had a chat before I went home. 

I looked forward to the day you will be back so we can walk again. It was a long 18 months until things got better and airports started operating. 

I met some friends when you were away and you embraced them all when you returned and the Sweet Magnolias was formed. 

You are such a lover of life that nothing seems to bother you; even the weather seems to cooperate; more often than not, the rain gives us a breather so we can complete our 10,000 steps. 

A bit of rainfall won’t bother you, “it’s just water; no need for umbrellas”,  you say. And if rain pours you serve breakfast in your home. 

You were sincere in telling me about your exemplary humble beginnings; yet the beach is your backyard. Lucky you!  Like you I was also open about who I am, no pretense, only pure honesty, a great foundation for a lasting friendship; if I may say so. 

Let me conclude with a prayer that The Lord will always keep you safe and protect you with a steady health of mind and body, and may the angels and saints uplift your spirits always. 

Now blow that candle, cut the cake, pop that bubbly and be merry, happy birthday! 

A LITTLE TASTE OF INDIA

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PORK SPARE RIBS, SALTED BLACK BEANS, DIMSUM STYLE

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Didn't I tell you that I’m trying to expand my cooking repertoire to make happy meals for me and Jim?  Today, I cooked pork spare ribs with salted black beens, dimsum style. 

Let your butcher machine-cut 

500 gms of pork ribs, about 1-2 inch cubes, not bigger. 

             Wash pork ribs

In a bowl, put ribs and add

1 tbsp baking soda,  mix well, then add:  

1 cup boiling water. 

Let that stand for 10 minutes. 

Wash the ribs thoroughly 3-4 times then 

Drain and dry with paper towels 

               Make Marinade 

In a boil mix

3 cloves crashed garlic

1 tbsp cooking wine

1 tbsp cooking oil

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1 tsp sugar

1 tsp grated ginger

1/2 tsp ground paper

Mix well, put in pork ribs, Add 

1 1/2 tbsp corn starch and mix to ensure ribs are fully coated.   

At this point there should be no  liquid remaining. 

For best results marinate this overnight, if in a hurry, 30 minutes will do.  For this batch I marinated it for 7 hours. 

                      Steaming 

Set up a steamer big enough to accommodate the pan of ribs.  Otherwise, steam in  batches. 

Put the ribs on a plate that can stand steam, no plastic please. 

Garnish the ribs with 

2 tbsps salted black beans

2 tbsps thinly sliced leeks

1 pc red chili thinly sliced diagonally ( optional)

After an hour I checked  if pork is already tender, but it needed  another half hour more. So I covered again and waited. 

To get the right tenderness it took  1 1/2 hours. Lesser portions of ribs may tenderize faster. 

This ribs will also tenderize on a pressure cooker if you please. 

It was good, about as tasteful like eating in a Chinese restaurant. 

I noticed that 500 gms is too much for me and Jim for one meal, next time I’ll just do half the recipe. 

PORK SPARE RIBS WITH BLACK BEANS : DIMSUM STYLE

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Didn't I tell you that I’m trying to expand my cooking repertoire to make happy meals for me and Jim?  I recall jim always order spare ribs when we dine st Chinese restaurant do i was sure he’d  be like it. Today I cooked pork ribs with salted black beens, dimsum style. 

Let your butcher machine-cut 

500 gms of pork ribs, about 1 1/2-inch cubes, not bigger.

                Wash pork ribs

In a bowl, put ribs and add

1 tbsp baking soda and rubwell with your hands. Add 

1 cup boiling water. 

Let that stand for 10 minutes. 

Wash the ribs thoroughly 3-4 times. 

After10 minutes. 

Drain and dry with paper towels 

                   Make Marinade 

In a bowl mix

3 cloves crashed garlic

1 tbsp cooking wine

1 tbsp cooking oil

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1 tsp sugar

1 tsp grated ginger

1/2 tsp ground paper

Mix well, put in pork ribs, 

Add  1 1/2 tbsps corn starch and ensure ribs are fully coated.   

At this point there should not be any liquid left. 

Marinate overnight for best results; if you run out of time, 30 minutes will do. For this batch I marinated it for 7 hours. 

Steaming 

Set up steamer big enough to accommodate the pan of ribs.  Otherwise, steam in  batches. 

Arrange the ribs on a plate that can stand steam, no plastic please. 

Put on top 

2 tbsps salted black beans

2 tbsps thinly sliced leeks

1 pc red chili thinly sliced diagonally ( optional)

Check after an hour to see if pork is already tender, and it still needs another half an hour  Note that steaming smaller portions of meat may tenderize faster. 

Steam for 1 1/2 hours or until meat is tender. 

Another way to tenderize the pork is to use the pressure cooker.  

CHICKEN CURRY: MY RECIPE

​I prepared Chicken Curry today. Im sharing my recipe. 

 

I’m trying to breakaway from my usual bi-weekly menu since my Husband hinted that we used to enjoy yummy meals.   I don't have excuses so recently, I tried looking back at my cooking repertoire. 

Today i planned on preparing chicken curry.  Here’s my recipe; 

Saute  

6 chicken thighs cut into 2 pieces 

3 garlic cloves minced

1 medium onion chopped 

1 match-box size ginger, peeled and slightly crushed

1/2 cup canola

Cook the above until the chicken changes in color. 

Add:

2 fresh bay leaves, I use those from Rotterdam, green leaves smelling great.

1 thumb-size cinnamon bar

Add  enough water to cover chicken and simmer until it is tender. 

Notice, that I used 2 big thighs cut into 3 pieces and added the drumstick bones. Remember my orange chicken the other day?  The meat from the drumsticks has been removed leaving practically no more meat but I thought it will yield a great flavor and the ends will give me some collagen.  

When chicken is tender, put in 

40 grams knorr gata powder dissolved in 1/2 cup water, 

2 tbsps curry powder

1  tsp ground pepper.    

1 tsp turmeric for color 

No need to add salt. 

If there is too much liquid, reduce it by boiling a little longer.

Add the following and stir until the veggies are fully coated with the sauce. 

1 big potato cut in big cubes and fried

2 medium carrots cut in big cubes and boiled

1 can drained shiitake mushrooms, they come cheaper than fresh: 

     I use Sunblest, good quality products.  

1 medium red bell pepper cut in strips. 

Btw, I'm not an endorser of the products I used. 

That was lunch today. 

 

                    

ORANGE CHICKEN: MY VERSION

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I first appreciated the yummiest orange chicken at a  Chinese fusion restaurant called “CHOPSUEY” at Dempsey Hill in Singapore. 

Dempsey Hill is one iconic destination in Singapore where our son often brings us. The former barracks of the British army, it is nicely converted into posh restaurants with great ambiance and the best international cuisine offerings. The boutiques are “local trendy to ritz global”,as described in a blog I’ve read. There are several delis where we can enjoy a little snack,  a light lunch or so.  I’ve been to Culina at COMO and Jones, the Grocer. 

Recalling the taste of orange made me want to eat orange chicken again.  This is my version  

Ingredients

7-8 debones chicken  legs

Marinade:

Juice of 1 orange

3 tbsps soy sauce

1/2 cup corn starch

Salt and pepper to taste. 

1 tsp grated fresh ginger 

1 egg beaten optional 

Deep fry the chicken, making sure they do not stick together.  Set aside when done.

 

Glaze 

In a low pan put in 

2 tbsp soy sauce

Juice of 1 orange

1/2 tsp brown sugar

Rind of one orange 

Reduce the above mixture in low heat until it thickens. 

Put the fried chicken in the pan to coat.  In my case, i just poured over the glaze onto the fried chicken. 

Enjoy!