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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I have half a pack of angel hair pasta left over from yesterday’s lunch. We’ve eaten every other type of pasta so I thought it was time we tried angel hair. But the kids don’t quite care for it so I have to find a way to finish it up somehow.

Now if you notice, angel hair pasta looks a lot like the thin Chinese egg noodle, and I’m guessing it won’t taste far different. So I decided to do a Fusion stirfry… just for the heck of it.

Here’s what I used:

• 0.5 packet of angel hair pasta
• 2 cloves garlic, finely chopped
• a handful of choy sum (mustard green), cut into 2-inch lengths
• 1 stick of celery, thickly sliced
• a few pieces of mock char siew (vegetarian barbecue pork), sliced
• 3-4 tablespoons vegetarian oyster sauce
• spring onion and Chinese parsley, finely chopped
• sesame oil
• salt and pepper to taste

The preparation of the angel hair pasta is the same as if you were actually using it for a regular pasta. Just boil till al dente.

Into my wok on high heat, I drizzle some oil and lightly saute the garlic. Then I quickly add the mock char siew followed by vegetarian oyster sauce, choy sum and celery. Add some water and allow to simmer for a few minutes to let the vegetables cook through.

Then add the angel hair pasta and stir well with the rest of the ingredients. Add a good drizzle of sesame oil, and salt and pepper to taste. Garnish with chopped spring onion and Chinese parsley. Serve hot with a small plate of fresh bird’s eye chilly in soy sauce.

Heaven! I’m really proud of this creation of mine. You really must try it. You’ll truly be surprised how good this Fusion angel hair pasta tastes, wierd though it may sound . Best of all, it’s meatless, healthy and trust me, you can banish all thoughts of weight loss products when you’re eating this.

The week before I started my vegetarian diet, I came across this prepacked frozen roti paratha, or Indian flatbread, at the grocery store. Roti paratha is also known as roti canai and is usually served with curry on a banana leaf at Indian restaurants. But instead of doing that, I decided to turn it into a wrap with spicy beef filling.

I used

• 250 grams of ground Australian beef
• 2 onions, finely diced
• 2 tomatoes, finely diced
• 2 green chillies, finely diced (feel free to vary based on your heat preference, I used birds’ eye chillies but you can use jalapeno or whatever you like)
• 3 tablespoons barbecue sauce
• 1 lettuce, shredded
• 1 pack of frozen roti paratha (about 5 or 6)

To prepare the filling, I simply drizzle some olive oil into my non-stick pan on medium heat. I chuck in the onions and tomatoes followed shortly by the chillies, beef and barbecue sauce and saute for 3-4 minutes. Season with salt, pepper and sugar to taste. When beef is cooked through, I scoop into a bowl and leave aside.

In another saucepan, I heat up a piece of roti paratha first on one side, then flip over to the other side. When heated through, lay the bread flat on a plate and layer on the fresh lettuce followed by the filling.

It’s really this simple and it makes a really fulfilling meal. This recipe is entirely my own concoction. I decided to give the old roti canai in curry a breath of fresh air and this is it. I like that this is so different yet tastes so good *gives self pat on back* :smile:, enjoy!

Like I said, we’re having some really hot days lately, mostly in the 90’s. We got a bit of rain last night and that’s supposed to offer some reprieve. Yes but no enough. A long cool glass of Ribena lychee will definitely help .

This is a refreshingly different drink for hot afternoons. I tend to associate Ribena with being a drink for kids. But throw a couple of canned lychees into a glass of Ribena with ice cubes and it instantly becomes a drink for grown-ups . In fact, it’s quicker to make than for the lazy bone at the insurance company to print out my auto insurance receipt, duh!

My kids love how the lychees turn a light shade of purple after sitting a while in the Ribena. To them, this drink is not only tasty, it’s pretty as well.

These are blazing hot days we’re having right now and both my girls are having the sniffles. With runny noses and intermittent coughs, they really don’t have much of an appetite for food. So I’m brewing this comfort soup which is both nutritious and very palatable.

I brew several chicken carcasses overnight in my slow cooker, or crockpot. By morning, my clear chicken soup is ready to have the chunked carrots and potatoes added.

Up until this point, there’s no seasoning in the soup yet. I’ll only add that after the carrots and potatoes are boiled till soft on medium heat till soft which should take maybe a half hour or slightly more.

The seasoning is simple, just salt to taste and a generous sprinkling of white pepper. Yes, I tend to be a little heavy-handed with the white pepper here because I’ve discovered the spiciness seems to help clear the runny nose somewhat.

I don’t add any oil to this soup at all. Whatever little oil there is comes from the chicken. So this is a really easy, really economical soup to make (no credit report services required) and it’s very soothing.