Simple life...

Ingredients: ============== 500g pumpkin, 150g carrots 150g potato, 100g onions 500cc stock, 150cc fresh cream 20g butter, oil Dressing: =========== 1 bay leaf, 10g thyme Salt, Black pepper Method: ========== Dice pumpkins, carrots, potatoes and onions. Fry all ingredients (step 1) with oil in a pot, then add bay leaves and thyme, add stock last, boil it with big fire and turn the fire down and braise it for about 1 hour. Scoop up bay leaves and thyme from the stuff (step 2), then blend all the things in a blender till it is mashed. Place the liquid (step 3) then cook it in a pot, add butter and fresh cream, and then flavour with salt and black pepper. Tips: ========= The liquid look like water before blended, but it will become richer after it is blended. Add fresh cream in the pumpkin soup after it is done, it will make the taste better and richer.

Still remember when i was very young, the first food that i cooked was fried egg! I didnt use the stove, but it was by charcoal cooking, those that you will use while slow cooking soups. My mother wouldnt let me use the stove as she thought that i might hurt myself... Maybe this led me to the curiousity of cooking...n which in turn becomes a passion! Ya, and the guinea pig was my younger sister...and it is just about the feeling that someone jobbles down your food n finds it delicious... Yeah satisfied!

Heard a lot about this plant and I really wonder if this plant really does wonders? If it was about a chance, I really hope that it is a miracle plant...at least there is still a chance... and it is better than having none...

Ingredients (4 servings) : 2 large eggs 350ml stock (dashi stock + soy sauce + mirin/sake) 4 tbsp steamed pumpkin, mashed 4 slices steamed pumpkin for garnish (optional) 4 slices tofu Methods : Gently beat or stir to break the eggs using a fork or chopsticks. Add stock a little at a time while stirring the egg mixture, sift the mixture and set aside for later use. Place a tablespoon of mashed pumpkin and a slice of tofu in each cup, and fill the cup 80% full with egg mixture. Boil water in a steamer. Steam chawanmushi with low-medium heat for 10-12 minutes. Garnish with a slice of steam pumpkin.

American Ginseng Chicken Herbal Soup ========================= This cooling soup is esp good for the warm summer! ----------------- Ingredients: ----------------- 1 Black chicken (can replace with chicken drumsticks) Red dates (Seedless) American Ginseng Roots Wolfberries (Gou Qi) Yu Zhu --------------- Instructions: --------------- Wash the chicken and blanch it with hot water to remove the blood. Put it into the slow cooker. Rinse the herbs and throw them into the slow cooker, all except wolfberries. Add hot water. Cook it with high option for 3 to 4 hours or till the meat is easily detachable from the drum or chicken. Add in wolfberries the last 30 minutes. Season it with salt or soya sauce to taste.

Ingredients: ---------------- Bamboo shoots Mushrooms Ginger Chicken (mid joint) Black fungus Few slices of danggui Shaoxing hai diao jiu Fish sauce A dash of pepper

Ingredients: ----------------- 500 gm chilli paste 250 gm shallots 2 big onions 1/2 cup cooking oil 3 Tbsp sugar 2 Tbsp gula melaka 1/2 tsp salt 1/4 piece of belachan 1/2 tbsp assam juice Method: ----------- 1. Slice shallots and big onions thinly. 2. Heat cooking oil and fry sliced shallots and big onions till fragrant. 3. Add in chilli paste and belachan and fry till thick about 1/2 hr. 4. Finally add sugar, gula melaka, assam juice and salt to taste.