AWARD: DAILY BLOGGER

I received this very special award from Gert at MY KITCHEN SNIPPETS. Thank you very much Gert. This means a lot to a new blogger.

The award is given or is to be given to blogs that have at least 3 posts per week.

I would like to pass on this award to:
NOREEN
SHAFIDAH
LEMON GRASS

NATTER: BRAN MUFFINS

The couple were 85 years old, and had been married for sixty years. Though they were far from rich, they managed to get by because they watched their pennies.Though not young, they were both in very good health, largely due to the wife's insistence on healthy foods and exercise for the last decade.One day, their good health didn't help when they went on a rare vacation and their plane crashed, sending them off to Heaven.

They reached the pearly gates, and St. Peter escorted them inside. He took them to a beautiful mansion, furnished in gold and fine silks, with a fully stocked kitchen and a waterfall in the master bath. A maid could be seen hanging their favourite clothes in the closet.They gasped in astonishment when he said, 'Welcome to Heaven. This will be your home now.'The old man asked Peter how much all this was going to cost.

'Why, nothing,' Peter replied, 'remember, this is your reward in Heaven.'The old man looked out the window and right there he saw a championship golf course, finer and more beautiful than any ever built on Earth.'What are the greens fees?' grumbled the old man.'This is heaven,' St. Peter replied. 'You can play for free, every day.'Next they went to the clubhouse and saw the lavish buffet lunch, with every imaginable cuisine laid out before them, from seafood to steaks to exotic deserts, free flowing beverages.'Don't even ask,' said St. Peter to the man. This is Heaven, it is all free for you to enjoy.'The old man looked around and glanced nervously at his wife.'Well, where are the low fat and low cholesterol foods, and the decaffeinated tea?' he asked.

'That's the best part,' St. Peter replied. 'You can eat and drink as much as you like of whatever you like, and you will never get fat or sick. This is Heaven!'

The old man pushed, 'No gym to work out at?''Not unless you want to,' was the answer.'No testing my sugar or blood pressure or...''Never again. All you do here is enjoy yourself.'

The old man glared at his wife and said, 'You and your bran muffins. We could have been here ten years ago!'

MORAL OF THE STORY: EAT, DRINK AND BE MERRY WHERE EVER YOU ARE. IT DOES NOT MATTER IN THE END! Hooray for cooking blogs.

RECIPE: BRAISED SHIZITOU/PORK BALLS

An easy and hearty dish for cold days. If you have a wok burner on your BBQ outside, I’d recommend you fry the cabbage there. I was not impressed with the splatter in my clean kitchen; although I would have froze if I did fry it outside! I served it with rice and FIVE COLOURED OMELETTE.

Ingredients (serves 4 to 6)
½ kg minced pork*
2 tbsp finely minced leek* (or substitute with 1 brown onion – I grated it)
½ tsp ginger juice* (grate thumb size ginger and squeeze for juice)
½ tsp salt*
1 tbsp Chinese rice wine*
1 tsp white pepper*
1 egg
1 scant tsp sesame oil
2 to 3 tbsp corn flour

Oil for frying

8 Chinese cabbage/wombok leaves – cut into 4 cm lengths
1/3 cup Chinese light soy sauce
1 tbsp Chinese rice wine
1 tsp chicken stock powder

Method
Spread the mince pork on a chopping board and chop the meat until very fine.

Place the pork in a bowl and add * ingredients. Mix together well with hands.

Beat the egg, add to the mince, followed by the sesame oil and half of the corn flour. Mix well and keep on adding corn flour until the mixture is smooth and holds well together. Make sure the mixture is not too hard.

With some oil on your hands, form into rissoles/balls; the size depending on your taste. I prefer them slightly larger than a golf ball.

Heat oil in a wok and fry the rissoles over high heat until the outside of the rissoles is crisp and sealed. Lower the heat and cook until golden brown. Lift, drain on paper towels and set aside.

In the same oil, fry the wombok for 15 secs until sealed. Be careful here as the oil will splatter. Lift and line the bottom of a flame proof earthenware with the wombok. Place the rissoles on the leaves.

Using hot water from the tap, add 4 cups or sufficient amount of water to cover the food in the pot. Add in the soy sauce, Chinese rice wine and chicken stock powder.

Bring to the boil then simmer, covered for up to an hour. Cooking times depends on the size of the rissoles. My pork balls were ready in 40 mins.

RECIPE: FIVE COLOURED OMELETTE

A simple, pretty and quick dish that can be enjoyed at any time of the year.

Ingredients – serves 6
3 to 4 slices cooked ham – sliced into thin strips
4 spring onions – cut into 4 cm lengths
1 small can bamboo shoots – sliced thinly like the ham
5 dried mushrooms – soaked until soft, drained and sliced thinly
8 eggs
1 tsp salt
1 tsp sugar
4 to 5 tbsp oil for frying

Method
Beat the eggs in a bowl with the salt and sugar, briefly but energetically to incorporate as much air into the eggs – this make the omelette fluffier. Add in the ham, bamboo shoots, mushrooms and spring onion. Mix well.

Heat oil in a wok and add the egg mixture into the hot oil. Ensure that the ingredients are evenly distributed in the egg.

When the omelette has set on the bottom, divide it into 2 to 3 portions and turn it over. Form the portions into one omelette again.

When nearly set, you may cut it into pieces again or leave it as one big omelette. Lift and serve hot.