steamed

Steamed food is very healthy. It is one of the alternatives to various cooking methods that can be practiced by us. To steam chicken or fish is very easy. You need a steamer and just add water at the bottom pot and let the steam do the rest of the cooking. This method is very easy and simple, and can be fast and convenient. Please try the recipes for steamed chicken below!Ingredients2 chicken thi

After working on “Food Blog Events & Round-up”, next thing I wanted to tidy up was my “Link Love” list or my Blogroll. I would greatly appreciate if you can go through the list and let me know if your blog is missing from that list. Only criteria are your blog should be at least 3 months old and is active. Please leave Your Name, Your Blog Name and Blog URL at Link Love Page, not here.

Bought the wrong fish for this dish. I meant to get Snapper but told the fishmonger Seabass instead. Haiya! I don't really like Seabass because of the smell. Even if it's really fresh, there is still a 'seabass' smell. :P And I don't like how the meat turned out looking like lean pork after cooking it. :p Just doesn't look nice lah.Taste wise was not too bad. It was sweet and it goes well with the

Marine Corps Commandant Gen. James T. Conway announced the policy change last week.“Some Marines have taken the liberty of tattooing themselves to a point that is contrary to our professional demeanor and the high standards America has come to expect from us,” he said. “I believe tattoos of an excessive nature do not represent our traditional values.”Getting a prohibited tattoo could const

Quinua is one of the Andean supergrains, a favorite of the Incas. It is perfect for vegetarians because it has approximately the same protein as milk, cheese, or meat and all of the essential amino acids plus it is easy to digest. If you can not find quinua, you can substitute cous cous, or you [...]

Here in Long Island, one of the great pleasures of summer is a bowl of steamed mussels.  This recipe calls for cultivated mussels.  "Culivated mussels?!  Does that mean you have to speak French to eat them?"  Not really.  As opposed to the types of mussels found in the wild, cultivated mussels are farmed by hanging pieces of rope in the water and catchi

Early Sunday morning and I find myself with the task of gathering all the entries that were sent in! Looking at each picture, it strikes on how pretty each one looks. And not to mention the fact that the entries seem to be all my favorites! Its like all the participants conspiring to send in my favorite ones! Thank you!We have two new bloggers joining in and enjoying the Microwave cooking! Lets we

Medium rare. Blizzard have finally removed their hands from underneath their asses, and have/will release an online store with some very nice features. Apart from the obvious option of buying their games, owners get something nice as well. Techtree.com India report: The... This is a content summary, for the full story, links and other information visit Good Gamer Bad Gamer

There are times when I get a huge urge of eating something attractive and delicious, but also something that does not come with loads of calories! Steamed recipes are a great way to satisfy these cravings. Sandwich Dhokla, a delicacy originated from gujarat, is not only beautiful to look at, but tastes great too. With 2 kinds of dhoklas (savoury steamed cake) layered one on top of the other, sandwiching a spicy cilantro sauce in between, serve to be perfect finger food served with your choice of dipping sauce. The color of the dish is pleasing to the eye, and with hardly any calories or fat content, these savoury sandwich dhoklas are a healthy alternative to other fried appetizer choices. Not only that, as you can see in the picture, they look great on a plate too!IngredientsYellow Dhokla1

Check out this piece by Los Angeles Times columnist T.J. Simers. It could be a sign of things to come at other ballparks. The issue? A new rule denies fans access to the field box seat level before games to try and secure autographs at Dodger Stadium -- unless of course, they have one of those pricey tickets.Most teams allow fans down near the field up from when the gates open until a certain point before the game starts (typically 30 minutes or less). After all, being in that area is about the only way to get an autograph inside the ballpark (unless you have Scotty to beam you into the dugout or some seriously long arms out in the outfield).I understand the team's concern -- its highest-paying ticket holders have some distractions if they get to the game early -- but it's just how it's be

In an attempt to be the biggest and baddest game publisher, Ubisoft joined hands with Steam. As of now, gamers may download Far Cry, Splinter Cell games and pre-order Assasin's Creed. But from what I heard all Ubisoft published Pc titles will be making their way to the download software.

For the last week, I've been struggling with what to eat each day. It's hard to feel inspired when you're sick. But today, I knew exactly what I wanted. I woke up thinking about a steamed egg dish my mom used to make when I was a kid. It's super soft and smooth, light in flavor, and served warm, perfect for a sore throat. I can't believe I hadn't thought of it earlier.Normally, I would call my mom to get the recipe (a recipe from my mom never has any measurements) but she's in Taiwan right now. Luckily, I found a recipe that seemed just like my mom's. It was perfect, just as I remembered it.

Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time.The greater the number of eggs to be cooked, the greater the amount of water that must be used.To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes.Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table.The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked.If you should add six eggs to this volume of water, lengthen the time of standing.A single egg, dropped into a quart of water, must stand five minutes.

心血来朝，到NTUC买了芋头，想蒸芋头糕。幸好有阿姨陪伴，我把沙葛当成芋头，把糯米粉当成粘米粉，害我的阿姨在NTUC像疯婆似的，为我找材料。买回家之后，就是由我下厨的时候啦！以下是蒸芋头糕的食谱，与大家分享！蒸芋头糕用料粘米粉400克水625毫升芋头600克，去皮切粒蒜头4瓣，切碎虾米70可青葱适量，切粒红辣椒3条，切丝小葱头20个，切碎炸香成葱头酥清油5汤匙*可随意加入腊肠、腊肉或香菇增添口感。调味料水725毫升胡椒粉1/2茶匙鸡精粉1茶匙麻油2茶匙糖1汤匙盐1/2茶匙做法1． 烧热清油，先加入蒜头和虾米炒至香。2． 接着加入芋头粒拌炒，加入所有调味品，一起拌煮至滚。3． 把粘米粉

Tonight was the final night of dining on our Kampachi. I felt inspired by Chinese-style steamed fish dishes and wanted to try my best to replicate the technique. Just last weekend, we had a steamed Rock Cod and I loved how it was prepared, simple and full of flavor. The secret is in the soy-based sauce which uses green onions, cilantro and ginger. I prepared a bamboo steamer with a layer of

I may not be in the Philippines anymore, but every once in a while I feel like I am at home when I get to cook some of the food I am accustomed to like "Puto"-steamed rice cake. My husband loves those steamed rice cakes. A good thing because normally he doesn't eat any Philippine food. So he likes puto, and other sweet confections. Our children eats with me, and would eat what I eat. That is nice, that I have them to share my food with. My husband can't stomach the dry fish though, so he is out. He is not so much into seafood. Well, anyway, here I included what I cooked-steamed rice cakes, only I didn't have the proper tools to be able to cook them like we do in the Philippines. I put them in the muffin pan for shaping them, and baked them for a while, then put them in the bamboo steamer i

Thai Food INGREDIENTS:soft bean curd 2seasoned shiitake mushrooms, cut into small pieces 3rice-straw mushrooms, cut in half 7Chinese soup celery plant, cut into 2-lnch lengths 1Thai Food SAUCE:wheat flour 1 tbspsugar 1/2 tsplight soy sauce 2 tbspwater 1/2 cupvegetable oil for cooking 1 tbsp..Thai Food PREPARATION:..1. Cut the bean curd into 2-inch-long cylinders, steam them for 15 minutes, arrange them on a plate, and set aside.2. Heat the oil in a wok. When it is hot, put in the two kinds of mushrooms, and the water and stir fry.3. Season with the sugar and soy sauce. When about ready, mix some water with the flour and add with stirring to thicken. Then, add the celery, and dip out over the steamed bean curd.Note: seasoned shiitake mushrooms

Thai Food INGREDIENTS:soft bean curd 2seasoned shiitake mushrooms, cut into small pieces 3rice-straw mushrooms, cut in half 7Chinese soup celery plant, cut into 2-lnch lengths 1Thai Food SAUCE:wheat flour 1 tbspsugar 1/2 tsplight soy sauce 2 tbspwater 1/2 cupvegetable oil for cooking 1 tbsp..Thai Food PREPARATION:..1. Cut the bean curd into 2-inch-long cylinders, steam them for 15 minutes, arrange them on a plate, and set aside.2. Heat the oil in a wok. When it is hot, put in the two kinds of mushrooms, and the water and stir fry.3. Season with the sugar and soy sauce. When about ready, mix some water with the flour and add with stirring to thicken. Then, add the celery, and dip out over the steamed bean curd.Note: seasoned shiitake mushrooms

I present easy recipes for sake.Today I tell you "Sakamushi" .Ingredients:Fresh Clam 1 pound (450g)Sake 4 oz. (120ml)Green onion 2-3 stalksSoy sauce 1/4 teaspoonSalt(Optional: minced ginger and garlic)Preparation,Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)Cut green onions into 1/4 inch (5mm) pieces.Wash clams by rubbing clam shells with water.Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.Boil for 2 minutes on a high flame.Check that all the clams are open. (If not, keep boiling for one more minute.)Put in soy sauce and green onion.Attention,If the cooked clams cool down, the clams will begin to harden.It is not so nice.I recommend you eat it very soon.

It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.HAPPY CHINESE NEW YEAR TO EVERYONE!Ingredients250g Minced Pork - may also use chicken or t

Deceptively simple to make - it takes twenty minutes from start to finish - this starter is light and sophisticated, but with a beguiling flavour that definitely leaves you wanting more!If you don't have a steamer and you're unimpressed by the thought of constructing a version of one from bits and pieces in the kitchen, then I imagine this would work just as well if you bake it for ten minutes in a hot oven in a bain marie that you've covered with foil (as in the Scallop Mousseline recipe). I haven't tried doing it this way, but common sense suggests it should work.For Four.Ingredients: 1 lb Asparagus; 1 oz Butter; Salt; 1 Egg + 1 Egg Yolk; 200 ml Cream; finely chopped Parsley (for garnish).Method:1. Cut the Asparagus into 1" lengths. Place in a small pan along with the Butter; add 2-3 tab

"Steamed Rice" is one of the famous food provided in Chinese restaurant, you can order it during "Yum Cha", especially in morning session.It is simple, just rice, steamed with some meat, for example, chicken legs, pork chops or beef meat. However, it is one of the very traditional chinese style breakfast in the old chinese society. Since most of the Chinese are farmers in the past, they need engery for their daily work, rice is a good source of energy, so they ate rice in the morning.Have a good feel of steam rice, you can find it in most Chinese Restaurant, those place of "Yum Cha"

Here's the steamed version of bread pudding...Ingredients:2 cups bread, sliced/diced2 cups evaporated mil2/3 cups sugar2 eggs1 1/4 tbsp margarine1/4 tsp vanillaProcedure:Soak bread in milk for at least an hour.Add the remaining ingredients to soaked bread. Pour into a loaf pan.Place steamer and steam for 1 hour or till set.* You may add raisins or nuts for a pudding with a bit of crunch!Check baked pudding recipe...click here.

Here's one of my favorite dishes that my mom makes. It's a pretty simple dish, but is definitely very tasty. I don't know the exact recipe for here's the essence of it.There's three basic ingredients:Minced porkPreserved mustard greensFirm tofu.The preserved mustard greens usually come in refrigerated packages and can be found in most Asian supermarkets. It is chopped into bit-sized pieces and mixed with the minced pork. Salt, sugar, sesame oil, and soy sauce is added to the mixture as a marinate. Refrigerate the meat mixture or let it sit for an hours or so.The tofu is sliced into rectangular blocks about an inch thick. It's placed onto the bottom of a medium sized bowl, about 2 inches deep. The uncooked meat mixture is spread over the tofu, covering as much of the tofu as possible. Everything is then steamed.As it steams, the juices from the meat mixes with the moisture of the tofu. It creates a delicious liquid component to the dish.Once it's done, it'll look about something

When life gives you a lemon, make lemonade, said somebody. Groovy! But what does one do when given a soaked cup of Toor daal? This was my quandary one weekday evening after getting back from work, when I found myself staring at soaked Toor daal, when I thought I had soaked Chana daal in the morning to do God-knows-what. “Serves you right, for placing the Toor daal jar right next to the Chana daal, anybody in the right mind would be confused” said the inner voice. “Yeah right! I have hundreds of chores to finish before setting foot out of home, not to mention handling toddler tantrums, feeding, cooking etc etc” I pitched in. “Ah! There she goes on the defensive again, but anyway I am sticking to my theory” the inner voice said adamantly. “Never mind the nuances. Let us move on and find out what to do with this. We already have lots of daal, so making sambhar/rasam is out of question. Also I want something quick, healthy and more like a side-dish that even the kid can eat

With the advent of new technology, we have gadgets taking over most of our tedious work, and pretty soon we might see robots made to think like humans and take decisions like us, probably start having feelings like us too!! That would mean a scary world to me, and I'll keep praying they can't give the sense of taste and smell to these machines; at least that will keep chefs like us into business, right??!! But seriously, just try to imagine cooking something in the kitchen without a mixer, grinder or a food processor or our favorite microwave, especially in countries like USA. Seems weird, right! And yet, when you come to think of it, there are so many people who cook great food without using any of these fancy appliances; So, when easycrafts announced a "Powerless Cooking" event, it gave me a chance to reflect upon how less we used such kitchen gadgets back in India! It's not only an energy-saving concept, but also induces the chef in you to challenge yourself once in a while to co

On of the best business is Food business with fast food chain in the big city where people just buy, eat and pay. This kind of a business is a sure hit for near school and offices locations. It is very easy to cook, just mix the stuff with pork and steam it. This food is not only popular in China also in Taiwan, Bangkok, Japan, Philippines and Asian countries. Steamed Pork Dumpings is also called "shomai" or "sho mai" in the Philippies, in Hawaii they called it "Manapua" and its originality is a Chinese food "cha siu bau" or pork-filled bun.So yummy specially if you pair it with spicy sauce.Here are some of the best food also know in foreign country.Lechon Kawali, best with soy sauce and plain hot rice.Fried Chicken, very yummy dish if you have a hot gravy on it or sweet ketchup.Fried Squid, best with soy sauce and vinegar.Food business is the best business but requires a lot of hard work and will, a little bit of advertising, maintained cleanliness and a beautiful smile to the custome

Steamed Ladies Fingers (Okra) with Superior Sauce is a dish which can be attempted by anyone, even a beginner. The superior sauce is only a nice sounding name but it is in essence, a combination of light soya sauce and oyster sauce. This recipe takes approximately 3 minutes to cook and less than 10 minutes to prepare. Some people dislike the “slimy” inner part of ladies fingers when it is stir-fried. When you steam it whole, you do not have to deal with the “slime” – which is just the natural juice from within the vegetable. I find this dish very healthy as it only involves cooking by way of steaming, though in preparation of the superior sauce, you do need to add in a little bit of garlic oil. As for the type of ladies fingers, choose the tender ones which are usually lighter green in colour. This is my recipe for Steamed Ladies Fingers with Superior Sauce (more…) Share This

This was a quick dish which I whipped up last Thursday. I had gotten home slightly early and decided to cook something simple based on what I have in my fridge. I still had 1 more tube of Japanese Tofu in the fridge and a small piece of pork tenderloin which would be easy to defrost. With a little bit of mushrooms and carrots, this is what I cooked. A simple, yet delicious dish of tofu. I decided to place a piece of tofu each on soup spoons just for the thrill of it. It’s quite handy as you can just pop them into your mouth. Otherwise, just arrange the tofu onto a suitable plate for steaming. My daughter was going ooh! and ahh! and was delighted by the “cuteness” of this dish. Perhaps you might want to try this to impress your little ones as well. This is my recipe for Steamed Japanese Tofu with Minced Pork (more…) Share This

INGREDIENTS :2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnishDIRECTIONS :Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil t

There's a stall in Singapore, Geylang, that sells Frog Legs Porridge which is very famous. I haven't try it but everyone who had, tells me it's the best.It's not easy to prepare frog legs. To start with, one have to overcome the grossness of handling the skinless frog. That is if you are lucky to buy it dead with the skin already removed for you. I'm one of the lucky ones. I just have to bring them home and chop it into pieces. You can't overcooked the frog legs either as it will be too tough to even chew.Ingredients:Porridge cooked with Bone Broth3 Frogs, skinned and chopped Shredded Ginger for frying and steaming1/2 tablespoon Sesame Seed Oil for frying Seasonings: 1/2 tablespoon Chinese Cooking Wine1 teaspoon Light Soy Sauce 1 teaspoon Sesame Seed Oil Marinade: 1 tablespoon Chinese Cooking Wine1 tablespoon Light Soy Sauce1/2 tablespoon Sesame Seed Oil 1/2 tablespoon Ginger Sauce How to do it: Marinate the frog parts for half an hour. Heat a wok with sesame seed oil. Fry the g

Muthiya is a very famous Gujarati recipe, but slowly this fame has transcended the borders of western India and there is absolutely no one who'd say that they do not enjoy this dish. With Spinach(Palak) and Bottlegourd(Lauki) as its main ingredients, its as nutritious as delicious.Ingredients4 tbsp whole wheat flour (gehun ka atta)2 tbsp Bengal gram flour (besan)2 tbsp semolina (rawa) (optional)1/2 cup spinach leaves-chopped1/2 cup grated bottle-gourd (lauki)1/4 cup fenugreek leaves (methi)- chopped1 tsp green chilli-ginger paste1 tsp garlic paste1/4 tsp pepper powder1/4 tsp cumin seeds (jeera ) and mustard seeds1/2 tsp baking powder or soda3 tbsp oil2 tbsp lemon juice2 tbsp chopped coriandersalt and sugar- to taste2 tbsp grated coconut-for garnishingMethodIn a bowl, combine the fenugreek and spinach leaves. Sprinkle salt to taste, mix it well and add the bottle-gourd after squeezing out all the liquid. Add the flours and semolina, ginger-garlic-chilli paste, sugar and baking powder a

I'll admit it, I'd never steamed fish before. Much less steamed it AND the veggies all in the same pot! If you've had a long day, and you neither want much prep OR many dishes to clean, this healthy, easy meal is for you. Chop a couple of veggies, mix the sauce, get your steam on and bam! dinner. (No Emeril's Essence required!) Of all the fish/squash dinners we've had lately, this might be my

Ingredients: 1 sea perch weighing 1 to 1 ¼ pounds15 cloves garlic, chopped2 tablespoons chopped spring onion15 prik ki nu2 teaspoons finely chopped cilantro root2 tablespoons nam pla2 tablespoons lime juice1 cup chicken stockPreparation Scale, clean and wash the fish. Score both sides attractively with a knife and place on a dish. Just break open the chiles in a mortar and mix them with the chicken stock, cilantro root, nam pla, and lime juice. A sour taste should predominant. Pour the sauce over the fish and sprinkly with the garlic and spring onions. After the water has begun to boil, place the fish in the steamer on high heat and steam until done, about 15 minutes. Serve hot.

I like to serve this with jasmine or basmati rice. I used baby vegetables grown in my garden and made this for...I guess it's dual purpose since I've yet to eat breakfast, nor lunch and it's now approaching dinner hour. Having told Sydney about the importance of "containing" one's messes...er "collections" in an orderly fashion, I thought she had a good grasp on the notion of "a place for everything, and everything in it's place". When I reached in the cupboard to get the bamboo steamers (I have a stack of them in different sizes), I was aware of contents shaking around within. Lo and behold Barbie shoes! The kitchen was formerly my domain!Curried Steamed Fish with Vegetables2 5 to 6-ounce fish fillets (I prefer Halibut)1 Tbsp medium or hot curry paste2-3 baby bok choy, trimmed and separated into leaves10 snow or snap peas, trimmed8 baby corn1 small red pepper, halved and cubed1 small carrot, cut in thin diagonal slices6-8 fresh shitake mushrooms, stems removed1 tbsp sesame seeds,

6 dozen clams (if open , tap on shell. if it does not close, toss it) 1 cup water 1 cup melted butter chopped parsley With metal brush, under running cold water, scrubs clams free of sand. In steamer over high heat, heat enough water to cover bottom to boiling. On rack in steamer, place clams. Cover steamer with tight fitting lid. reduce heat to low and steam clams just until they open. approximately 5-10 minutes. Serve clams in soup bowls with melted butter on the side.. Pour broth from clams into mugs or large bowl. Sprinkle with parsley. To eat: with fingers pull clams from shells by neck. dip first in broth to remove any sand, then into butter (all except the tough skin of the neck may be eaten. when sand settles to bottom, the broth may be drunk,. if desired.

A report about steamed buns/dumplings made from cardboard came out together with the informations spreading about candies with formalin and toothpastes with dangerous chemicals.Report about a softened cardboard flavored with fatty pork and seasoning was aired on CCTV (China Central Television) last Wednesday by State TV's undercover investigator.Baozi, which is similar but smaller than a dumpling was made from wheat or rice flour and a pork filling cooked on a steamed bamboo basket.A vendor demonstrated how a baozi was prepared using cardboard. a pile of cardboard was soaked on a plastic basin of caustic soda (which is a chemical used on soap production), then chopped finely and flavored with fatty pork and powdered seasoning.Beijing authorities found out that a reporter named Zi fabricated the story for a scoop to gain higher audience and ratings.Beijing TV apologized for their failure to check the credibility of the report.The reporter was held over his fake cardboard-in-buns story.

Le Thu Ha, an engineer at Ha Noi Beer, last week made the bimonthly trip, like many other city dwellers, to purchase another canister of gas for her home, but was met with an unwelcome surprise. A market wide price hike on cooking gas last week has caused some trepidation among consumers, though companies maintain the increase was necessary. Households across Viet Nam still depend on liquid petroleum gas, or cooking gas, which makes the monthly canister purchases a near necessity. Ha eventually bought her usual canister of Petrolimex for an unusual price of VND213,000 (US$13.30), but not before asking the shop owner if other brands were selling for any less. She was amazed to find they were not. Companies buy their gas from various sources so there should be some discrepancy in prices, says Ha who speculates possible collusion among distributors in order to control the market. "Last month, the price increased [to VND183,000 ($11.40) a canister], and then it rose again after another mon

When mum felt that I was old enough to handle a chopper / cleaver, one of the first tasks she delegated me to do was to chop / mince meat on a chopping board. I actually loved chopping and had the pleasure of seeing the meat being minced up nicely (sounds scary, isn’t it?). For this recipe, which again, the photo does not do any justice to the delightful taste of the dish, you are looking at 3 ingredients only. Yes, 3 ingredients to make you happy. And they are easy enough to find save and except Tung Chye which is chinese salted vegetables which are brown in colour and comes in really small sizes. It is salty and you wouldn’t want too much of that. However, too little and the mince would not taste as nice. I guess it would be trial and error and depends on individual preference on the taste. Give it a try, anyway.   This is my recipe for Steamed Minced Pork with Tung Chye (more…) Share This

This recipe is made to enhance digestion with the inclusion of ghee and provide some nutrients from the raisins and almonds. Celtic sea salt is added for enhanced flavor and minerals. Ghee also helps to slow the sugar (insulin) rush from the white rice. 4 Servings (1 saucepan) 2 C filtered water ———-Bring to a boil [...]

"Govern a great nation as you would cook a small fish. Do not overdo it."Lao Tzu quotes (Chinese taoist Philosopher, founder of Taoism, wrote "Tao Te Ching" (also "The Book of the Way"). 600 BC-531 BC)Most people, myself included, love eating fish because it is healthy, packed with nutrients like Omega 3, and is a great source of protein. However, many people are at loss on how to handle fish, either putting too much spices or overcooking it, thus reducing its quality. Hopefully, these easy tips that have helped me will come in handy for you as well ...1) Buy Fresh.Always buy fresh if possible. The fresher the fish, the better the taste and the firmer the flesh is. From personal experience, the longest you should store fresh fish in the freezer is about two days before the flesh starts to toughen.2) Look at the eyes.If you're not getting your fish fresh from the tank, make sure the eyes are clear and not red or dull. I've also read somewhere that the fins should also be pointing up

Back in September the Conservative's released their much ballyhooed Clean Air Act. Meant to be the centre piece of their so called green plan, the proposed legislation was immediately panned by the media and opposition parties as a piece of industry friendly rhetoric that does nothing to combat global warming or improve air quality.Today, that bill was sent back to parliament, drastically rewritten by a special committee to include short-term, mid-term and long-term targets for reducing greenhouse gas emissions; a commitment to a system of international emissions carbon trading; and penalties of $20 per ton for any company that exceeds their emissions target. Harper's rented mule has returned as a thoroughbred that will make substantial progress towards reducing greenhouse gases, holding industry accountable and addressing global warming.The Conservative response? Hint at elections and release a new set of attack ads.In a clear demonstration of their environmental leadership, next

The photos of the dumplings the other night was so awful, I decided to make some more dough and use up the remaining Chinese dumpling filling from the other night. I'd only made about 40 or so the first time, so had lots of filling leftover and needed to use it. Joel mentioned that a different design was necessary if you were steaming them, so I searched about a bit I found that a lot were something close the above. Anyway, they still tasted great and in daylight I had a much better chance of getting a better shot. All I needed was some kind of little bowl for the dipping sauce. I'm wondering if I should try making them with self-raising flour and see if I get them more like buns.

Refusing whipped cream, frilly toppings aren't the only thing that has these protestors steamed over Starbucks' $4 lattes. Laughing Squid caught the protest taking place in New York the other day. Apparently "Reverend Billy and the Church of Stop Shopping" invaded a local Starbucks to protest Starbucks opposition to Ethiopia's plan to trademark specialty coffee names. From the Rev's website:"Let's dance and exorcise some cash registers! Confront Starbucks for stealing the trademarks of Ethiopia's ancient coffees, like Sidamo and Harar. Honor the destitute farmers by defeating the $4 latte!"Hmm, something tells us that it'll take more than some "clever" crossing out of letters and logos to defeat the caramel coffee goodness.tags technorati : coffee ethiopia protest starbucks

After the past few days of Christmas parties and ushering in the brand new year, I think a little fast home cook food is the order of the day. Today is still a national public holiday for us here and my hangover head figured a simple quick lunch will do.Searching my fridge, I found a tempting piece of Dory I bought on New Years eve and my mother's recipe came to mind. It is tasty with a tangy taste of ginger which goes extremely well with steamed rice. Since it's a little too much portion for the both of us, I decided to invite my bachelor neighbour over to join us. After lunch we ended chit chatting for hours... nothing goes better with a delicious lunch than good company eh?Ingredients 200g Dory Fish Fillet1/2 tsp SaltPinch of White PepperWhite Pepper2 tbsp Chopped Young Fresh Ginger2 tsp Chopped GarlicGarlic1 tbsp Oil2 tsp Soy Sauce1 tbsp Chopped Spring OnionDirections1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.2. Place the fish in a plate (or tray) for s