One of the dishes we regularly have to go with rice is stirfried kailan. With ginger and fish slices, of course. I haven’t cooked this in a while which is why I’m kinda bringing it up now, as a sort of reminder to myself to cook this delicious dish soon .

What you need are:

• 2 fish fillets, diced into fairly big chunks
• 5 stalks kailan, or kale - cut the stems to 2-inch lengths and the leaves to 1-inch lengths
• 1-2 knobs ginger, sliced thinly
• siew heng zhao, or Chinese cooking wine
• 2-3 Tsp oyster sauce
• salt and pepper to taste

I typically heat up a couple of tablespoons of vegetable oil in my wok, then throw in the ginger slices. In Chinese cooking, you need to use high heat and be quick to the stirfy. So I swish the ginger around for maybe 30 seconds and then add the fish fillet followed by oyster sauce. The ginger gets rid of the fishy taste.

I keep frying to let the fish soak up all that flavor before adding the stems. Stems take longer to cook so that’s why they go in first. At this  point, I add a good splash of water as I like it with lots of gravy. It’s up to you. I cover the wok for about 2 minutes so that as the water boils, it cooks through the stems.

Then in go the kailan leaves. Give everything a good mix. You should see the kailan leaves soften. After that, give it a good drizzle of siew heng zhao, or Chinese cooking wine all round. Add salt and pepper to taste. Give it another good stir and it’s ready to serve.

What I really love about this dish is the aroma of the wine and that it’s healthy too, certainly not one that will send you scrambling around for a fat burner review after you eat it. So give it a try.

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Woo, Friday! I’ve had a good week, very laid back for some strange reason. I even had time to read a book. Well, I’m only on page 23 but that’s quite an achievement for me! Let’s get cracking on this week’s questions then.

#1. Clair’s question. What’s the biggest kitchen blunder you’ve made?

Read all about it, read all about my granola adventure here. I make granola bars like you’ve never seen, honest .

#2. What’s your favorite snow day beverage?

A steaming hot coffee in the winter is the best thing ever.

#3. What’s your favorite way to eat celery?

I like them in my pasta.

#4. What’s the most unappealing looking food you can think of?

Whenever I go to seafood restaurants, which is pretty rare unless we get invited to dinner, I always quicken my step when I walk past the live seafood languishing helplessly in tanks, oblivious to the fiery deaths awaiting them in the kitchen nearby.

Say what you want but there’s something about this picture that really puts me off live seafood, no matter how good it’s supposed to taste.

Want to play Four Foods on Friday? Simple, go over to valmg’s blog at Fun, Crafts and Recipes and grab the details. Have a great weekend, everyone.

Even before I did as much cooking as I do now, I’ve loved looking at kitchenware and buying an odd piece or two, just because I can’t resist how pretty they look.

For instance, I find this 3-piece Tracy Porter Sweet Cecily entertaining set so very pretty. It’s good for a selection of dips, sauces, salsa or even jam to go with chips, spring rolls and other finger foods.

I laughed when I saw this 5-piece Tracy Porter Calyx Baroques Ivory flatware set. Just look at the shapely fork and knife, all curvy and cute.

And who doesn’t love a great story behind a piece of crockery. This Raffaellesco water pitcher is supposed to signal a change of fortune. It’s handpainted in Italy and depicts Raffaellesco, a colorful puffing dragon thought to bring good luck.

Whether you’re entertaining this summer or just looking for a few new pieces to add to your collection, be sure you check out the cute kitchen and dining bargains at Smart Bargains.

Right, so I decided to try my hand at homemade granola bars now that the wedding invitations seem to have eased off and I’m less busy.

I fried some sunflower seeds, pumpkin seeds and rolled oats, then put them in a bowl and stirred in some orange peel preserves and honey. Into a baking pan lined with greaseproof paper, I poured in the granola and flattened it out. I topped it with another sheet of greaseproof paper and stuck the pan in the fridge to cool. A few hours later, I was all set to cut my granola into bars but found they weren’t sticking together.

I added more honey thinking maybe there wasn’t enough earlier to hold everything together. Nope, so I decided to bake it. When I took  that lovely slab of bedrock granola out of the oven and started cutting, I ended up with this !! How do you like my granola bars?

What? They don’t look like bars to you? You sure ? Well, okay, I managed to get a few jagged chunks (not bars, mind you!) here and there. But by the time I got them unstuck from the greaseproof paper, even those few miserable chunks had gone to pieces.

What a disaster! I showed the kids “my new style of granola bars” and we just sat there laughing. I scooped up the bits (literally) and now I have a whole container of granola bits to finish up.

I don’t like to waste food so I guess I’m stuck with this for breakfast. Every so often, I have to fish out the paper fragments floating on the milk and leave them on the side of my cereal bowl. See the paper fragments in the picture? Those are the ones I caught. As for the ones I didn’t catch, don’t worry, I’ve digested them, hahaha. Honestly I could develop a taste for paper !

Still haven’t figured out what to buy Dad for Father’s Day? Not to worry, you can always surprise him with candy he ate as a kid and get him reminiscing about old times and great memories.

This Father’s Day all-decades assortment of Candy you ate as a kid® comes with a personalized box top message. To enjoy 5% off all oldtime candy in the month of June, simply use the coupon code - 02391 - during checkout.