Helene @ Home... Cooking

Lemon Masala Lump Crab Omelette Sandwich

2011-01-03T10:10:00.010+08:00

lemon masala lump crab

take a bite! and... SMILE!

ingredients:

olive oil

1 lb lump crabs

2 shallots, finely chopped

2 inches length leeks, sliced thinly

2 green chillies, sliced

3 sprigs fresh dill

lemon masala spice, to taste

freshly ground pepper

salt

5 large eggs, slightly beaten

1 cup mozzarella and sharp cheddar cheese, grated

wholemeal bread

drizzle the pan with olive oil.

fry the lemon masala spice until fragrant.

saute shallots, leeks and chillies.

add the lump crabs.

season with salt and pepper.

slightly beat the eggs in a bowl.

i don't normally add salt anymore on eggs

to lessen my sodium intake =)

in a clean pan, drizzle a bit of olive oil.

put a heap of lump crab mixture.

spread it. and top with lots'a cheese.

add fresh dill.

pour part of the beaten eggs over the mixture.

cook for 2 minutes. then flip.

cook the other side for another 2 minutes.

slap the omelette in between toasted breads.

have a happy breakfast!

food and photo by: helenegarcia.2ndjanuary2011.

green chili crab

2010-12-28T20:29:00.020+08:00

go green!

Chili Crab is so famous in Singapore that i thought why not make it green for a change. and hey, it turned out tasty! though cooking this dish for the first time, i know i can still perk it up even more!!! gotta find the best green chili variety and will make the sauce wet next round. wooohhh hot hot!

ingredients:

1 big Sri Lankan Crab

half cup curry leaves

1 sprig of spring onion

1 tablespoon of sugar

2 tablespoons of tamarind juice

pinch of salt and pepper

drizzle of canola oil

1/4 cup of water

5 fresh Korean or Indian green chillies (long green chili)

1 fresh Jalapeno chili

2 stalks lemongrass

5 shallots

3 cloves garlic

1 thumb-size ginger

3 medium green tomatoes (raw tomatoes)

clean the crab and chop 'em into pieces. steam for 15 minutes.

set aside.

remove the seeds and membranes of the long green chillies

except for the Jalapeno chili.

using a mortar and pestle, pound all the chillies together with

the ginger, lemongrass, shallots and garlic.

and using a blender, puree the green tomatoes. set aside.

drizzle the wok with oil. saute the paste and curry leaves until fragrant.

add in the steamed crabs.

pour in 1/4 cup of water and green tomato puree.

simmer for 3 minutes.

add the tamarind juice and sugar.

season with salt and pepper.

garnish with spring onion.

NOTE: i substituted the red tomato sauce with green tomato puree to maintain its green sauce color.

food and photo by: helenegarcia.december 2010.

shrimp chopsuey

2010-12-15T10:43:00.002+08:00

serves 5

ingredients:

1 kg shrimps, shelled leaving its tail. deveined.

100 gm snow peas

200 gm fresh young corn

50 gm red bellpepper

50 gm yellow bellpepper

1 stalk leek

1 stalk celery

3 cloves garlic, smashed

3 shallots, sliced

1 medium carrot, sliced

100 gm shitake mushrooms

2 tsp cornstarch, dissolved in 1/4 cup of water

2 cups vegetable broth

1 tsp sesame oil

1 tsp Chinese rice wine

salt and pepper to taste

drizzle of canola oil

saute garlic and shallots.

add the fresh young corn, mushrooms, celery, and carrots.

pour 1 cup of veggie broth. simmer for 2 minutes.

mix in the shrimps and the remaining veggies.

add another cup of veggie broth.

pour in the dissolved cornstarch.

simmer for 10 minutes.

drizzle with sesame oil and Chinese rice wine.

season with salt and pepper to taste.

food and photo by: helenegarcia.

GG Luau

2010-12-09T19:38:00.004+08:00

sweet and sour galunggong for breakfast

matched with mix white and brown rice

ingredients:

200 grams galunggong or mackarel scad

3 tbsp corn flour, to dredge the fish with

canola oil, to deep fry the fish

red bellpepper

pineapple slices

Sauce:

1 clove garlic

1 thumb-size ginger

1 tsp canola oil

a drizzle of Chinese rice wine

2 medium fresh tomato, sliced

1 tsp sugar

pinch of salt & pepper

coat the fish slightly with salt, pepper and cornstarch.

deep fry in canola oil until brown and crispy.

set aside.

to make the sauce, saute garlic and ginger until fragrant.

add fresh tomatoes.

add a pinch of salt and pepper, 1 tsp sugar.

drizzle with Chinese rice wine.

add the red bell pepper and pineapple slices.

simmer for 3 minutes.

pour the sauce over the golden fried galunggong.

garnish.

food and photo by: helenegarcia.

go Mongolian, eat-all-you-can!

2010-12-09T14:36:00.002+08:00

Tent Mongolian Fresh Grill & Bar

egg drop soup

pick your meat and seafood

your choice of sauces... hot, spicy, sweet, sour...

iced tea with longan

the always smiling waiting staff

Clarke Quay

Singapore River

Riverside Point

durian street ice cream in bread

a very merry Christmas to all!

as what they say, it's dining without rules and boundaries. your creativity is what you eat when you choose from a wide range of meat, veggies complimented with a fusion of sauces, oils and garnishes. make your own mix. or follow the house specialty suggestions.

The Tent Mongolian Fresh Grill & Bar

Blk 3D River Valley #01-02 Clarke Quay

Singapore 179023

Tel : +65 63390200

photos by: helenegarcia

Papski's birthday dinner @ Crystal Jade

2010-12-02T20:57:00.004+08:00

Mamski & River on Christmas ball reflection

hot & sour soup salted fish fried rice

Peking Duck

crispy Peking Duck skin peking duck wrapped in crepe

Papski's requested fried chicken, too!

steamed fish sweet & sour pork

River gone coconut

yum yum yum

dessert

did the bills go sky high, Sky?!?

happy Papski day! ... Mamski, Sky Bono, River & Night!!!

vanilla cupcake for baby Night

happy birthday!

Crystal Jade

1 Woodlands Square

Causeway Point #04-43

Singapore 738099

+65 68935505

photos by: helenegarcia

poach a peach

2010-07-13T22:13:00.003+08:00

serves 5:

ingredients:

5 fresh white peaches

1/2 cup Canadian maple syrup

1/4 cup water

5 tablespoons maple syrup

10 tablespoons yogurt

5 pineapple rings

1 kiwi

5 strawberries

a handful blueberries

5 cherries

boil a quarter cup of water in a saucepan.

arrange the peaches with skin intact into the simmering water.

add in half cup of maple syrup. poach the peaches.

remove from the saucepan and peel off the skin.

arrange on a platter with some fresh fruits.

pour maple syrup and yogurt.

serve.

food&photo:helenegarcia.13july2010.

22nd anniversary cake

2010-06-04T21:36:00.003+08:00

a fruitilicious surprised anniversary cake from Papa Islaw.

baked rostbratwurst

2010-06-04T18:25:00.008+08:00

ingredients:

4 pcs Rostbratwurst, sliced

2 pcs fresh corn, sliced

5 pcs small purple potatoes, sliced

6 pcs fresh tomatoes

a handful of fresh thyme

dash of lemon salt

pepper

juice of half lemon

a splash of grapeseed oil

heat oven at 150 degrees C.

mix all ingredients together.

baked for 35 minutes.

enjoy!

food&photo: helenegarcia.04June2010.

Sans Rival

2009-09-23T13:44:00.016+08:00

pistachio sans rival

By: Heny Sison

MERINGUE

7 large egg whites

3/4 tsp cream of tartar

1 c sugar

1 c pistachio, coarsely chopped

preheat oven to 275 degree F.

beat together egg whites, cream of tartar and sugar until stiff but not dry.

fold in nuts.

divide mixture on 4-9" x 1/2" round pans lined with parchment paper.

bake in the preheated oven for 1 hour or until golden.

transfer on wire racks.

cool in the pans for 5 minutes.

invert then carefully remove the parchment paper.

completely let cool on wire rack.

BUTTERCREAM

3/4 c sugar

1/2 c water

9 egg yolks

3/4 c butter

3/4 c margarine

1/2 tsp vanilla extract

1 1/4 c pistachio for decoration

boil together sugar and water until threadlike 220 degree F.

beat egg yolks at speed 6 until thick and fluffy.

continue cooking the syrup until 240 degree F.

pour hot syrup in a stream.

beat until cold.

in another bowl, beat the butter and margarine compound until light.

add egg yolk mixture then the vanilla.

beat until creamy.

use this to fill the meringue layers.

decorate top and sides with more buttercream.

sprinkle with pistachio nuts all over.

freeze.

you can use other nuts for variety... cashew, macadamia, almond.

photos:helenegarcia.2008.

Crab Queen... I am

2009-09-18T10:37:00.012+08:00

salted egg yolk crab

black pepper crab

prawn in sweet soya sauce

baby bamboo clams

jalan alor famous chicken wings

kway chow

every trip to Malaysia, there's one sure thing i must do. i tapao (take home) salted egg yolk crab back to Singapore. die, die, must do!

on the night of August 21st, i ate 6 big crabs. lunch of 22nd, i finished 4 big crabs. then on the 23rd, i brought back 7 big crabs. wicked me. especially that those crabs were cooked with salted egg yolks.

my friend, who is a known film director, branded me... the Crab Queen. he would tell everyone he meets about me being a crab fanatico. how can i argue. when he brought us in Klang, i ate 7 to 8 crabs cooked in different ways... chili crab, black pepper crab, BBQ crab, spring onion crab. then i asked the waiting guy what other ways their chef can cook crab. the guy replied, "marmite crab". and to my excitement, "bring it on!".

at home in Singapore, when i feel bored, i would buy crabs and eat 7 in one sitting.

while in Manila, my mom and sister will alternately buy me crabs for breakfast, lunch and dinner. i said BREAKFAST. and i meant it. i had crabs for 8 straight days. on the 8th day, i went to a clinic with my sister to get migraine prescription for my husband who was in Singapore. so i pretended it was for me. the doctor had a hard time getting my BP. until only the 6th try, he said that i look young and my BP was 245/120. i should be collapsing on the floor. but i was all smile as i just had my breakfast crab. okay. now i'm on maintenance pills. but i just can't let go of eating crabs. what's worth living if one can't eat something you love most.

now, most of friends who dine with me often, call me the same title.
yes... I am undeniably... The Crab Queen.

oh yeah, we have a Crab Club. wanna join?!

photos:helenegarcia.august2009.

sinantulang talong

2009-08-06T12:44:00.029+08:00

i never knew that the flesh of santol fruit can be cooked with coconut cream as a side dish.

my high school buddy, Ichu, brought Sinantulan during our trip to Lucena City last year. after my first taste, i went on a binge. it was so addicting that i made her to promise to bring more the next time i go home in Manila. and she did. i packed it frozen and brought it back to Singapore.

i used Ichu's Sinantulan as topping for the grilled eggplant. perfect!

then i came up with my own Sinantulan recipe version for my blog readers.

Sinantulan has that spicy, sour & sweet zesty taste. it will surely fire up your appetite.

*The Santol is believed native to former Indochina and Peninsular Malaysia, and to have been introduced into india, Borneo, Indonesia, the Moluccas, Mauritius and the Philippines where it become naturalized. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local markets. www.wikipedia.org

good for 2

1 whole eggplant

sinantulan:

1 tsp olive oil

3 garlic, grated

2 bird's eye chilli, chopped

3 cups riped santol flesh, finely minced

3 tbsp vinegar

1 1/2 cups coconut cream

salt & Pepper to taste

a dash of sugar

heat a pan and splash a round of olive oil.

brown the garlic. throw in the chilli.

add in the finely minced santol flesh.

drizzle vinegar and cook for 5 minutes.

pour the coconut cream

simmer until the coconut cream is fully absorbed

by the santol flesh. season with a dash of sugar, salt & pepper.

grill the eggplant.

let it cool awhile before removing the skin.

flatten the eggplant using a fork.

spread sinantulan over the eggplant.

serve warm with steamed sweet potato leaves and rice.

tip:

sinantulan is cool as side dish for fried fish, chicken or pork chop.

it's a good combination to eat with steamed kangkong (swamp cabbage),

or watercress.

try it!

food&photo.helenegarcia.06august2009.

crispy tokwa't baboy

2009-08-06T11:19:00.012+08:00

tokwa't baboy (tofu & pork belly)

the Filipino way of preparing Tokwa't Baboy is boiling the pork belly prior to serving it. i prefer it deep fried after boiling to make the skin crispy. then i would pour the sauce over the mixture of tofu and pork only when everyone is ready to eat, so as not to make it soggy.

servings : 5

300 grams pork belly

300 grams hard tofu

1 tbsp onion powder

salt & pepper

sauce:

2 tbsp soya sauce

4 tbsp vinegar

1 garlic, grated

1 bird's eye chilli, chopped finely

1/2 tsp salt

1/2 tsp pepper

boil the pork belly in a pot of water for 45 minutes

with onion powder, salt & pepper.

drain the pork belly well.

heat oil to fry the pork belly till crispy.

chop the pork belly into bite size pieces.

fry the tofu till crispy .

chop the tofu into bite size pieces.

arrange the crispy chopped pork belly and tofu on a platter.

mix the ingredients sauce together.

either you pour the sauce over the pork belly and tofu

or use it as a dipping sauce.

food&photo:helenegarcia.06august2009.

cheese egg salad

2009-08-05T14:21:00.008+08:00

my breakfast today

servings : 1

ingredients:

mixed leafy veggies

mushrooms

1 soft boiled egg

cheese spread

pumpkin seeds, shelled

just arrange the ingredients the way you dig it.

food&photo:helenegarcia.05august2009.

yummy chicken mami

2009-08-03T21:27:00.006+08:00

yummy chicken mami

it's been raining lately. the next best thing to do is to have a hot soup.

and to make it filling, i cooked a Filipino noodle soup, Chicken Mami.

my secret to a tasty soup is the slow cooking of poultry to create

an essence of chicken. then puree the boiled vegetables

and mix it back to the soup.

the deep-fried golden garlic and shallots surely

add special perk to every sip of this hot tasting chicken mami soup.

servings : 6

ingredients:

6 cups water

1 big yellow onion, chopped

1 small carrot, chopped

1 medium leek, sliced

1 big chicken breast

fish sauce

freshly ground pepper

a handful per serving of egg noodles

1 bulb garlic, chopped thinly & deep fried to golden brown

10 pieces shallots, sliced thinly & deep fried to golden brown

1 medium carrot, julienned

3 stalks celery, chopped

1 cup spring onion, sliced into bits

2 cups cabbage, sliced thinly

a handful coriander, chopped into bits

12 quail eggs, hard-boiled, shelled, cut into halves

freshly ground pepper

boil the chicken breast in a pot with 6 cups water, onion,

carrot, leek, fish sauce & pepper for an hour in low heat.

take the cooked chicken breast and let cool.

pull the meat into shreds.

puree the onion, carrot & leek in a blender.

mix the veggie puree with the soup.

add a cup of warm water.

simmer for 15 minutes. set aside the hot soup.

****

boil water on a separate pot.

blanche the egg noodles al dente.

place the noodles in a bowl.

pour hot soup onto the egg noodles in a bowl.

quickly arrange the shredded chicken breast, cabbage, carrot, celery, spring onion, coriander, quail eggs, deep fried golden shallots & garlic on top of the egg noodles.

serve hot.

food&photo: helenegarcia.03august2009

pinoy picnic at home

2009-08-03T12:12:00.017+08:00

my ex-colleague in the ad agency is leaving Singapore for good.

as my farewell dinner to him, we had a dinner picnic at home.

i cooked & prepared white mixed with brown rice, seafood kare-kare, cheese crab,

lumpiang shanghai in tofu wrapper, fresh mangoes and mini papaya.

my daughter, River, baked crunchilicious biscotti.

all served on banana leaves, truly Pinoy style.

food by:helene | photos by: stanley&helene.01august2009

river celebrates Sweet 16

2009-07-04T14:34:00.021+08:00

one big cake + 6 small cakes = Sweet 16 with lots of love

only for a sweet girl, River!

pasta in salmon & prawn mango sauce, pork loin

cheeesy mussels

River's best friend, Heiz and bro, Sky Bono

Papski taking the pics

food by helenegarcia | photos by stanleygarcia.30june2009

pan-seared dory w/ mushroom cheese sauce

2009-03-28T11:20:00.005+08:00

our lunch for the day... simple and yummy!

serves 5

ingredients

fish:

5 slices of fresh dory fillet

olive oil

Italian seasoning

salt & pepper

coat the fish with olive oil.

sprinkle the fish with Italian seasoning, salt & pepper.

pan-sear the fish in a non-stick pan.

set aside.

sauce:

olive oil

1 small yellow onion, pureed

1/2 cup mild cheddar cheese, shredded

1 pc medium portabello mushroom, coarsely chopped

chives, coarsely chopped

1 cup fish broth

sherry wine

salt & pepper

heat the sauce pan and splash half a spoon of olive oil.

pour the pureed onion, chopped mushroom and chives.

saute for 2 minutes.

pour a splash of sherry wine. simmer for a minute.

pour the fish broth. keep simmering.

add in the shredded cheese.

season with salt & pepper.

pour over the pan-seared fish.

garnishing: optional

10 pcs baby carrots, pre-boiled

1 baby cucumber, thinly sliced

15 pcs capers

food&photo:helenegarcia.march2009.

one-eyed jack w/ insalata caprese on a skewer

2009-03-27T22:18:00.011+08:00

a special breakfast that's not too filling but very satisfying!

my mom, nephew and aunties came for a 4-day visit in Singapore.

one of the breakfasts i prepped was this One-Eyed Jack corn bread

with a balance of fruit & cheese, Insalata Caprese on a skewer.

it goes perfect with brewed coffee or green tea.

ingredients ONE-EYED JACK

1 slice of Corn bread

1 fresh egg

dash of pepper & salt

i used my round cookie cutter to cut a hole in the center of the bread.

remove the center. (you can also use the open end of a drinking glass

to cut a hole.)

toast the bread a bit on both sides.

put the toasted bread in a non-stick pan.

break the egg into the hole of the toast.

sprinkle pepper & salt to taste.

cook egg either sunny side up.

or you can flip the bread once you are able to push it

without sticking in the pan and with less effort.

optional: with cheese of your choice

top the egg with cheese before flipping the toast,

so the cheese melts on one side.

ingredients INSALATA CAPRESE ON A SKEWER

2 pcs sweet cherry tomatoes

2 pcs mini mozzarella balls

2 pcs fresh sweet basil leaves

extra virgin olive oil

salt & pepper

Italian seasoning

skewer

put the cherry tomatoes in a baking tray.

sprinkle with bit of Italian seasoning, salt & pepper.

splash with extra virgin olive oil.

bake for 15 minutes @ 300 degrees C.

thread the baked cherry tomato alternately with mini mozzarella balls

and basil leaves using a skewer.

serve immediately.

food&photos:helenegarcia.march 2009.

silken tofu topped w/ pork floss

2009-03-27T21:24:00.004+08:00

easy appetizer

serves 10

ingredients

1 packet Silken Tofu

100 grams Pork Floss

10 Chinese soup spoons

simply scoop Silken Tofu into the spoons.

top the tofu with pork floss or you can use fish floss.

that's it! enjoy!

food&photo:helenegarcia.march2009.

prawn with dried chillies and mushrooms

2009-03-03T13:43:00.007+08:00

just enough spiciness to perk up your meal

serves 5

ingredients

2 tbsp olive oil

3 cloves garlic, chopped thinly

1 large yellow onion, chopped into 1" squares

1 kg prawn, shelled leaving tails intact, deveined

100 g dried red chillies, soaked and cut into 1" length

2 stalks celery, cut into 1" length

a handful of cilantro, chopped

thumb-sized ginger, sliced thinly

5 pcs dried mushrooms, soaked and chopped

2 tbsp oyster sauce, diluted in 1/4 cup water

salt & pepper to taste

splash olive oil in a hot wok.

add in garlic, onion and celery.

stir for a minute. then add the soaked dried mushrooms.

add the prawns and season with salt and pepper.

pour the oyster sauce diluted in water.

after about 5 minutes, add in the chopped dried red chillies.

cook for another 2 minutes.

add in the cilantro.

mix well.

serve immediately.

food&photo:helenegarcia2009.

rellenong bangus fried rice omelette

2009-02-20T12:42:00.000+08:00

something inside to make your tummy to rumble...

rellenong bangus... omelette-style

i wanted to eat rellenong bangus without going through the traditional tedious process of putting back the meat mixture into the bangus skin. so i thought of making it into an omelette instead. a surefire winner!

you can add raisins as you wish. i'm not a fan of this wrinkly seeds, so i omitted it from the original recipe.

serves 4

ingredients:

1 tbsp olive oil

4 cloves garlic, finely chopped

3 shallots, finely chopped

1 medium carrot, diced

1 large milk fish (bangus)

2 large calamansi (Philippine lime)

1/4 cup green peas

1/4 cup minced sweet pickle relish

1/4 cup cheedar cheese, grated

light soya sauce

salt

freshly cracked pepper

1 tbsp olive oil

1 tbsp butter

6 large eggs

1/2 cup fresh milk

3 1/2 cups day-old cooked rice

garnishing:

4 lettuce leaves

ketchup

scale and clean the milk fish.

boil the whole fish in a large pan until cooked.

take out the cooked fish from the boiling water.

let the fish cool at room temperature.

remove all the milk fish meat from the bones.

make sure to clear all small bones.

squeeze calamansi juice to the meat. stir.

set aside.

heat a large wok and pour in a splash of olive oil.

saute garlic, shallots and carrots until fragrant.

add the milk fish meat, soya sauce, sweet pickle relish and green peas.

simmer gently for 15 to 20 minutes.

add the grated cheese. stir well.

season with salt and pepper.

toss in the day-old cooked rice.

stir thoroughly and cook for 10 minutes.

drizzle light soya sauce to taste.

set aside.

in a bowl, slightly beat 5 large eggs with fresh milk.

heat oil in a large round non-stick pan.

pour a quarter of the beaten egg and spread it into the pan.

cook until firm.

arrange a cup of rellenong bangus fried rice in the middle of the egg.

fold the egg on 4 sides to cover the fried rice.

carefully transfer the fried rice omelette upside down into the plate with lettuce.

squeeze some ketchup.

do the same with the remaining 3 cups of rice.

serve warm.

food&photos.helenegarcia.2008.

laksa fried rice

2009-01-31T18:05:00.012+08:00

a complete meal on its own

here's a different kind of fried rice, cooked with laksa paste. the sliced pickled green chillies added zest, making a simple meal so delightful.

serves 5

ingredients:

3 tbsp olive oil

5 cups day-old rice

5 cloves garlic, pressed

3 shallots, finely sliced

1 chicken thigh, skinned, cut into small chunks

1 cup vegetable fish cake, cut into small chunks

1 cup bean sprouts

1/2 cup spring onion, finely chopped

1/2 cup laksa leaves, very finely chopped

1/4 cup carrot, cut into cubes

1/4 cup green peas

1/4 cup corn kernels

2 to 3 tbsp laksa paste

2 large eggs, slightly beaten

dash of salt

dash of pepper

garnishing:

1/4 cup pickled green chillies, thinly sliced

cilantro

heat wok in high heat.

splash olive oil in the wok.

brown the garlic.

caramelize the shallots.

saute the chicken and vegetable fish cake chunks for 7 minutes.

add the carrot, green peas, corn, bean sprouts. cook for another 3 minutes.

add the laksa paste and mix well.

throw in the rice. mix thoroughly. cook for 5 minutes.

toss in the spring onion and laksa leaves.

season with salt and pepper.

slowly pour the slightly beaten egg a little at a time. stir well.

cook for another 3 minutes.

transfer fried rice in a platter.

garnish with pickled green chillies and cilantro.

serve immediately.

food&photo.helenegarcia.january2009.

reader's digest magic food

2009-01-30T12:46:00.011+08:00

my copy of Reader's Digest Magic Foods for better glucose

a 360-pages hardbound book @ SG$89.00 ordered directly from Reader's Digest customerservice@readersdigest.com

reaching 40s made me to reassess what i eat and not just my own health but my family as well. and this is one book i decided to share with everyone.

Papski got this promo brochure from Reader's Digest. and normally, those kind of unsolicited mails go straight to the bin. until Papski told me, "Ma, check this out. it may help on your diet and may be good for all of us." i read it and uttered back with a wink, "are you gonna buy me one?" and he readily replied, "Okay but make sure you read it." woot! woot!

soonest the book was delivered, i opened and immediately started reading it. every page is a semi-glossy paper with appetizing pictures of well-presented foods and dishes. it's got the new blood glucose solution. but this book is not only for diabetics. i'm not diabetic. i got fatty liver which is why i need to lose weight. i like this book as it has food details explaining what's good and what's bad to eat, what to choose less or often in our daily meals. foods that help to lose weight, increase energy, cutting diabetes risk... lots of make-over from our typical meals converting them into magic meals. it elaborates also why leaving out carbo-laden food is not a wise option.

this is not just a recipe book. it's a health book. the information so easy to understand added with well-documented studies by credible researchers to support statements and tips.

i don't habitually read every page of recipe books or any other categories of books... but this one... i did! so next time i go to the market, i know better.

now, on committing to what the book says... i'm working on it... i'm working on it!!!

hot stuff! pickled jalapeno

2009-01-27T15:23:00.002+08:00

my homemade hot pickles

ingredients:

serves a lot of hot people!

15 fresh crunchy jalapeno

10 baby carrots

cauliflower florets

6 quail eggs

1 tbsp Kosher salt

1/2 tbsp sugar

peppercorns, coarsely ground

1 cup apple cider vinegar or white vinegar

1 cup water

wash the jalapeno chillies well.

cut a cross at the tip end of each jalapeno chili for the liquid to penetrate.

boil the water and vinegar together in a sauce pan.

add the salt, pepper and sugar.

once the salt and sugar are dissolved, add in the cauliflower florets

and baby carrots. boil for 2 minutes. then turn off the fire.

take out the cauliflower florets and baby carrots from the liquid.

set aside the vinegar mixture and let it cool at room temperature.

hard boil the quail eggs and peel off the shells.

arrange the jalapeno chillies, cauliflower florets, quail eggs

and baby carrots in a clean, dry and sterilized bottle.

slowly pour the vinegar mixture into the bottle.

make sure all the ingredients are well covered by the vinegar mixture.

cover and seal tightly.

give it a 10 minutes hot water bath.

once opened, the pickles can be kept in refrigerator for a couple of months max.

TIP: you can add peeled cloves of garlic, fresh sprigs of thyme, marjoram and oregano into

the bottle after you have arrange the jalapeno for added kick.

food&photo.helenegarcia.2009

seaview dining @ No Signboard Seafood Restaurant

2009-01-26T13:05:00.014+08:00

'No Signboard' signboard

my friends... too eager and early for dinner

* fresh live geoduck clams

3 ways serving geoduck:

sashimi with wasabi & soya...

dipping it fast in hot herbal claypot soup...

or garlic steamed geoduck

scallops with superior sauce

ginger & spring onion crab

seaview dining

ships docked at East Coast

marble pillars

wanna dip in the tub after eating meaty crabs...

Changi Int'l Airport just few minutes away

we were hungry. we were hyper yearning to eat crab. we need a dose of crab. pronto! so, off we drove to East Coast, where my two friends had their first taste of this subliminal huge clam. geoduck. i have eaten geoduck on several occasions. it is a 'die-die must-try seafood!'.

* Ge"o*duck also gwe-duc [goo-ee-duhk] , n. [American Indian name.] A gigantic edible clam (Glycimeris generosa) of the Pacific coast of North America; weighs up to six pounds; has siphons that can extend to several feet and cannot be withdrawn into the shell.

geoduck does not come cheap. a highly-priced clam, you have to get a whole piece per order. thus, we maximized one geoduck by having it served three ways: sashimi with wasabi and soya sauce; with hot herbal claypot soup; and, steamed with combined fresh and roasted garlic.

among them, i fancied best the thinly slices of fresh sashimi geoduck with its wasabi sauce hitting my brain with short-lived burning sensation. woot! woot!

the scallops with superior sauce did not sell well to my taste buds though. the sauce was kind of sweet with aftertaste.

however, the ginger & spring onion crab was a hit! it gave us a back up crab dish since the three of us aimed on something we never tried before. besides, we were not in the mood for chili or pepper crabs. we were pleasantly surprised with the taste of the crab with fresh ginger and spring onion as it was not a far cry compared to the No Signboard other crab specialties, chili crab, black pepper crab and white pepper crab. the latter is their #1 specialty of the house... a knocked out! the best white pepper crab in SIngapore!

eating seafood alfresco with seaview charged up our cravings that night. groovy!

perhaps you wonder as you read on my blog, why such a restaurant name, No Signboard. it was a name given by their customers way back in the late 70s, when Ah Kaw and Madam Ong Kim Hoi, started their white pepper crab stall at the Mattar Road Hawker Centre without a signboard. they just cannot afford to build a signboard. but their white pepper crab became famous. everyone started talking about it. so people would say, 'let's makan (eat) white pepper crab at the no signboard stall'. today, after more than two decades, their grandson, Sam Lim, runs the show... with huge 'No Signboard' signboard... a neon one to boot!

No Signboard Seafood Restaurant

Blk 1202 East Coast Seafood Centre #01-02

Singapore 449881

call 64489959

open daily 3pm to 12:00am

Singapore branches: Vivo City, the Esplanade, 414 Geylang.

other countries: J Sudiman Jakarta, Indonesia and Venetian Macau.

photos.helenegarcia.january2009.

Eyeball with friends @ Spageddies

2009-01-25T17:45:00.003+08:00

(left to right) Janice, Cat and Helene

at Jason's Supermarket, Paragon

while waiting for Pat... i can't help wanting to steal a bite on the

juicy yellow watermelon... but Janice says giggling, DON'T!

good thing Pat arrived just in time...

(left to right) Helene, Janice, Pat, Manuel and Vito

Paragon branch

what to eat...

Italian Salad: ham, salami & provolone

with chopped & tossed fresh salad mix

in Italian vinaigrette

my tender tasty Braised Lamb Shank in chianti wine

Cheese Manicotti: twin pasta with herb-cheese filling

topped with hearty tomato sauce

Crispy Soft Shell Crab Arrabiatta:

black pepper soft shell crab served on a bed of

spaghetti, tossed with garlic, olive oil, proscuitto ham,

mushrooms and arrabiatta sauce

Alvino Lobster: cooked in white wine stock

served on a bed of spaghetti

thirst-quenching pink guava juice

Pat and me trying to snap shots of naughty Vito

hiding under the table

puffing Oxygen...

... amidst busy Christmas shoppers in Orchard...

now it's a NO SMOKING ZONE 5m

from the buildings since Jan 1st!!!

eyeball with my friends: the tourist Cat; Pat and Janice, both living in SIngapore.

it was a busy night all over Orchard Road... shoppers everywhere crashing on the last minute Christmas Sale!

our group settled to have dinner at Spageddies. i ordered Braised Lamb Shank and shared a litre of pink guava juice with Cat. the lamb shank was a tasty tender meat with no gamey smell. Cat, who is not a lamb enthusiast, got to digest liking it after a bite.

the rest of the dishes were equally good. the only one but crucial hiccup was Cat getting her Crispy Soft Shell Arrabiatta more than an hour and a half after she ordered it. one of the waiting staff gave Cat's pasta to another customer. yeah right! the long wait was not good at all for someone with growling tummy.

Spageddies... a good place to enjoy pasta only if customer service will be improved.

Spageddies @ Paragon Shopping Centre

290 Orchard Road

#B1-07/08/09

Singapore 238859

call +65 6738 7798

sundays to thursdays : 11am - 10pm

fridays to saturdays : 11am - 11pm

photos:cat.december2008.

food republic @ vivo city

2009-01-05T13:36:00.001+08:00

Food Republic Foodcourt at Vivo City

Chinese rojak

popia

beef hor fun for Loo

Javanese meal for Cat

Hokkien Mee for me ;)

Food Republic is an air-conditioned hawker-style food court, which specializes in local favourites. most are well-known hawkers. though it can be very packed during peak hours, the layout and seatings are comfortable.

together with my friends, Cat and Loo, we had a stop over at Vivo City to grab a meal. we need our tummies full before Loo and i take Cat around the sites and rides inside Sentosa Island. i had Prawn Hokkien Mee. then we shared among us one popia (turnips fresh spring roll) and Chinese rojak (a salad mixture of veggies, fruits, fried fermented tofu and fried bread stick, topped with tangy shrimp paste that is very strong in flavour. its got a combined sourish, sweet and spicy flavour).

some may ask what a hawker centre means. it is a food centre. a name given to open-air complexes in Singapore, Malaysia and HongKong, that sell a variety of inexpensive food. they are typically found near public housing estates or transport hubs, such as, bus interchanges or train stations. hawker centres were built partly to address the problem of unhygienic food preparation by unlicensed street hawkers.

Food Republic Vivo City

1 Harbourfront Walk

#03-01

Singapore 098585

other branches in Suntec City and Wisma Atria.

photos.helenegarcia.december2008.

baked mussels

2009-01-03T22:37:00.009+08:00

now, ain't that juicy enough!?!

tired of gnawing crinkly dry baked mussels!?!

taste the natural goodness of juicy mussels with an extra pump of fresh parmesan cheese.

serves 5

ingredients:

1000g fresh New Zealand mussels, in half shells

1/2 cup freshly grated parmesan cheese

140g butter

6 tbsp olive oil

10 cloves garlic

juice of one lemon

salt

pepper

wash and drain the mussels. set aside.

put a saucepan in low heat.

melt the butter in olive oil.

fry the garlic till it turns light golden brown.

season with salt and pepper.

remove from fire.

squeeze the juice of one lemon to the garlic-butter mixture.

pre-heat oven at 180 degrees C.

arrange the mussels on a baking tray.

top each mussel with garlic-butter mixture.

drizzle freshly grated parmesan cheese on each mussel.

bake for 20 minutes.

serve right away with tabasco sauce.

food&photo.helenegarcia.january2009.

tender juicy lamb chops

2009-01-03T21:22:00.012+08:00

no gamey taste

truly tender and juicy!

if available, top the lamb chops with mint jelly.

enjoy every bite!

serves 5

ingredients:

800g Australian lamb chops

1 tbsp grapeseed oil

1 lemon

3 sprigs thyme

1/4 cup mint leaves

1/2 tsp paprika

salt

freshly ground pepper

cherry apple to garnish (optional)

rub salt, pepper and paprika all over the lamb chop.

marinade the meat with half of the lemon juice and drizzle it with grapeseed oil.

insert the mint leaves in between the fats and meat.

put the sprigs of thyme on top and sides of the lamb chop.

wrap the meat in aluminum foil and refrigerate for 2 hours.

pre-heat oven at 180 degrees C.

bake the lamb chop for 35 minutes in aluminum foil to avoid getting charred.

open the foil and continue baking for 10 minutes.

slice the chop and pour the drippings over the meat.

garnish with slices of lemon and cherry apple.

serve right away.

food&photo.helenegarcia.january2009.

black pepper crab

2009-01-02T19:41:00.002+08:00

black pepper crab is one of the most in demand crab dishes in Singapore. thus, this will surely not escape being cooked in my own kitchen. and being a crab fanatic, i pushed myself to experiment stirring up this local specialty. at times, i do replace the black peppercorns with white peppercorns, making it simply into a white pepper crab dish. it tastes just as great!

serves 6

ingredients:

3 large live crabs

a handful curry leaves

10 cloves garlic, peeled

5 shallots, peeled

3 thumb-sized young ginger, peeled

6 stalks scallions, cut into 1"

3 stalks lemongrass

2 to 3 tbsp black peppercorns, coarsely ground

1 tbsp oyster sauce

1 tbsp miso paste

1 tsp chili paste

2 tsp sugar

2 tbsp dark sweet soya sauce

salt to taste

coriander leaves to garnish

for deep frying:

280 g unsalted butter

1/2 cup canola oil

clean the crabs. remove the shell. cut into 4 chunks. crack the claws. drain.

heat half a cup of oil in a wok. melt 280g butter in oil. drizzle a dash of salt.

deep fry the crabs and claws till its shells turn red and the crab meat

a bit golden brown. set aside.

pound the fresh peppercorns using mortar and pestle until coarsely ground.

set aside.

put together the garlic, shallots, young ginger, lemongrass, oyster sauce,

miso paste, chili paste, sugar, dark sweet soya sauce and a quarter cup of

water in a blender. puree until smooth. set aside.

take about 3 tbsp canola oil and butter used for deep-frying the crabs.

pour it in a large wok.

throw in a handful of curry leaves in the hot oil.

fry the curry leaves till fragrant.

pour the puree in the wok.

stir fry for 3 to 5 minutes.

add the coarsely ground black pepper.

stir fry for about 10 seconds.

add in the deep-fried crabs and scallions.

mix thoroughly and continue to stir fry for a minute.

arrange in a large platter. garnish with coriander leaves.

serve right away.

food&photo.helenegarcia.december2008.

fruity smoothies

2009-01-02T17:37:00.008+08:00

Papski's New Year Countdown 2009 fruit bowl

two-headed pineapple, guava, makopa (wax apple),

lemon, orange, nectarine, mango, persimmon, pear,

gold kiwi, dragonfruit, avocado, cherry apple,

grapefruit and snakefruit

fresh orange, grapefruit, yellow nectarine,

gold kiwi and pomegranade

fresh smoothies

Papski has an annual New Year countdown tradition of having 12 different fruits with no fail. that's representing a fruit for every month of the year. and yes, it calls for good luck.

Papski wanted extra luck that he's got 15 fruits.

so, here's wishing everyone a recession-free 2009!

i took some of his fruits and made 'em into slurping cold smoothies.

come next New Year, i will remind myself to make smoothies out of all the twelve different fruits Papski will buy for 2010. i will call it the Countdown Smoothies. pukka!

serves 5

ingredients:

1 orange, peeled

1 grapefruit, peeled

1 pomegranate, scrape all the seeds

3 nectarine, deseeded

4 gold kiwi, peeled & chopped

1/2 cup French heavy cream

3 tbsp honey

ice cubes

set aside a bit of pomegranate seeds to use as garnish.

put the chopped kiwi, nectarine, pomegranate, grapefruit

and orange in a blender.

pour the heavy cream and honey into the fruits.

put some ice cubes.

blend to make smoothies.

pour equally in glasses.

top with pomegranate seeds to garnish.

serve immediately.

food&photo.helenegarcia.january2009.

baked pomfret

2009-01-02T13:55:00.002+08:00

baked pompret

there are numerous essence of fish brands available in supermarkets and Chinese shops. i used a bottle of Eu Yan Sang fish essence with ginseng and cordyceps to replace soya sauce.

serves 5

ingredients:

5 fresh pomfret fish

3 garlic, crushed

5 shallots

2 tomatoes, cut into small pieces

thumb-sized ginger, julienned

salt & pepper

1 small bottle essence of fish with ginseng & cordyceps

1 tsp sesame oil

5 tsp grapeseed oil

scale and clean the fish well.

cut three slits on both sides of the fish.

season with salt and pepper.

mix garlic, shallots, ginger and tomatoes in a bowl.

splash some sesame oil and a bottle of fish essence. mix thoroughly.

cut 5 pieces of aluminum foil enough to fit and cover one pompret.

lay the foil flat on a table.

put some of the garlic mixture on the aluminum foil.

lay the pomfret onto the garlic mixture.

top the pomfret with more garlic mixture.

this is to ensure that both sides of the fish will absorb the flavour.

splash a bit of grapeseed oil on top of the fish.

bake in the oven at 180 degrees C or steam for 30 to 40 minutes.

serve immediately.

food&photo.helenegarcia.december2008.

squid rings with water chestnuts & baby carrots

2009-01-02T12:23:00.001+08:00

i peeped in our freezer and veggie rack to check what's readily obtainable for me to cook. i got this and that... i mixed 'em and it turned out cool!

serves 5

ingredients:

2 tbsp olive oil

3 cloves garlic, crushed

3 shallots, thinly sliced

tarragon

thyme

500 g squid rings

250 g fresh water chestnuts, peeled

200 g baby carrots, peeled

150 g cherry tomatoes, whole

150 g bell pepper, cut into chunks

2 tbsp oyster sauce

1 tsp light soya sauce

1 tsp worcestershire sauce

sesame oil

water

sauce thickener

salt

pepper

splash some olive oil in a wok.

saute garlic and shallots.

add the baby carrots and water chestnuts. saute for 3 minutes.

add the bell pepper and cherry tomatoes. cook for 2 minutes.

mix oyster sauce, light soya sauce, worcestershire sauce

and about 1/4 cup water in a small bowl.

pour the oyster sauce mixture in the wok.

add the squid rings, tarragon and thyme.

season with salt and pepper.

drizzle a dash of sauce thickener and a little splash of sesame oil.

cook for 5 minutes.

serve immediately.

food&photo.helenegarcia.december2008.

Ng Ah Sio Bak Kut Teh in Ragoon Road

2008-12-30T19:18:00.001+08:00

i've been hearing locals and foreigners talking about this famous bak kut teh in Rangoon Road. thus, with such free ads, i assumed it's one of the best bak kut teh that i shouldn't miss. the opportunity came along when a friend from the Philippines was in town for holiday. our local friend drove us to Rangoon. though with a slight warning that he doesn't think highly of its bak kut teh. i still gave it a shot to judge it myself.

wicked! the soup was a potent pepper force. too sharp and spicy that it lost the piquancy of pork ribs. maybe it was just my taste buds. however, i had a delicious and aromatic bak kut teh in Malaysia. it wasn't brain shocking with peppery taste and the meat was tender. Ng Ah Sio's bak kut teh pork ribs need some teeth work to bite the meat from its bones.

now, i wonder what the noise was about on Bak Kut Teh in Rangoon Road.

Ng Ah Sio Pork Ribs Soup Eating House

208 Rangoon Road

call +65 62947545

food&photos.helenegarcia.december2008.

melt-in-your-mouth wagyu

2008-12-29T19:07:00.002+08:00

highly-marbled and most tender wagyu

cherry tomatoes, zucchine, bell pepper and enoki mushrooms

grilled wagyu... one of our family dishes this Christmas 2008. there are various wagyu cuts available at Huber's Butchery. i chose the fillet steak as it is highly marbled and the most tender cut of meat. i had the butcher sliced the steak thin. it cost SG$15.45 per 100g which come reasonably-priced comparing it to the wagyu which my family ate at Gyu Kaku Japanese BBQ & Grill, SG$45.00 per 100g. some Japanese restaurants even offer it as high as SG$65.00 per 100g. thus, buying a kilo and grilling 'em at home was a sumptuous delight to my family and our Noche Buena guests.

we simply drizzled rock salt. grilled at high heat fast. then dumped 'em in our mouth. heavenly!

since we were grilling indoor in our krib, i used smokeless griller. if given a fair shake, i would grill wagyu using compressed charcoal. it would even tasted much better. guaranteed!

never marinate wagyu with rubs or seasonings. it's best eaten as simple as it is. you can even omit the rock salt. just grill 'em and eat 'em! you'll never find other beef this great. delicious and it melts in your mouth.

wagyu. wa means Japanese and gyu means cattle or simply Japanese cow.

the meat from wagyu is known for its marbling characteristics, increased eating quality through a naturally enhanced flavour, tenderness and juiciness. thus a high market value. wagyu contains a higher percentage of omega-3 and omega-6 fatty acids. the increased marbling improves the ratio of monosaturated fats to saturated fats. wagyu cattles are massaged everyday. beer or sake is added in their feeding regimen.

some pampered cows!

serves 10

ingredients:

1000 g wagyu fillet steak

rock salt

enoki mushrooms

cherry tomatoes

bell pepper

zucchini

salt

pepper

prepare and set the smokeless grill on high.

place wagyu slices onto the hot grill.

drizzle with rock salt and pepper.

grill medium rare.

grill veggies and mushrooms.

drizzle them with salt and pepper.

Huber's Butchery @ Bukit Timah

122 Upper Bukit Timah Road

Singapore 588175

call 64650122

info@hubersbutchery.com.sg

mon to fri 0930 - 1900

sat 0930 - 1800

closed on sundays and public holidays

food&photos:helene.december2008.

lengua in wild mushroom sauce

2008-12-29T14:46:00.001+08:00

ox tongue is not commonly sold in community wet markets and supermarkets here in Singapore. so i called several gourmet butcheries in search for this precious tongue. finally, i found and bought an Australian ox tongue at Huber's Butchery. a kilo (one whole tongue) cost SG$42.00. expensive but worth the money. the tongue has been cleansed and scraped very well which saved me extra effort and time to do the tongue rubbing task. what's more! the ox tongue from Australia was tender, tasty and with pinkish healthy colour.

should you happen to purchase an uncleaned ox tongue, simply rub it with salt and vinegar. rinse and boil for 5 minutes. scrape the white coating on surface. rinse very well. marinate in lemon juice for an hour before pressure cooking.

serves 10

ingredients:

1 kg Australian Ox tongue, scrape cleaned

5 tbsp olive oil

1/4 cup unsalted butter

1/4 cup red wine

3 cloves garlic, pressed

1 large yellow onion, finely sliced

250 g baby potatoes

300 g fresh mushrooms

1/2 cup small green peas

1/2 cup cashew nuts

1/4 cup heavy cream

1 tsp light soya sauce

1 packet wild mushroom powder, dissolved in 1.5 cups water or beef broth

salt and pepper to taste

pressure cook ox tongue for 1.5 hours. set aside.

splash some olive oil in a saucepan.

add butter.

saute the garlic and onion till fragrant.

add the baby potatoes and cook for 3 minutes.

add the green peas and mushrooms.

cook for another 3 minutes.

pour the red wine. simmer for 2 minutes.

pour the dissolved wild mushroom cream and simmer for 3 minutes.

drizzle with light soya sauce.

add the heavy cream.

season with salt & pepper to taste.

slice the ox tongue.

pour the mushroom sauce over the ox tongue.

top with cashew nuts.

serve immediately.

Huber's Butchery @ Bukit Timah

122 Upper Bukit Timah Road

Singapore 588175

call 64650122

info@hubersbutchery.com.sg

mon to fri 0930 - 1900

sat 0930-1800

closed on sundays and public holidays

Huber's Butchery @ Tanglin

56 Tanglin Road, Level 1

Friven & Co. (Tanglin Post Office)

Singapore 247964

call 67371588

mon to sun 0930 - 2100

open on public holidays

Huber's Butchery accepts credit cards and NETS.

food&photo:helene.december2008.