Shark’s Fin Melon Soup Recipe 鱼翅瓜汤 Shark’s Fin Melon Soup 鱼翅瓜汤 I am cooking shark’s fin melon soup! NOT shark’s fin + melon soup, but soup made from shark’s fin melon … so don’t worry, no sharks were killed in the making of this soup. In Singapore, this melon is labeled as ‘Shark’s Fin Melon’ (鱼翅瓜). Ingredients(Serves two) - 1200ml water - a small piece of shark’s fin melon (about 500-700g before skin & seeds removed) - 200g pork ribs (or half chicken, skin removed and cut to small pieces) - 2 honey red dates - 6 red dates - 1 tbsp wolfberries - 1 tsp bitter almonds (optional) - 1 medium carrot, peeled and sliced - 1 sweet corn, cut to chunksDirections Shark’s Fin Melon (L: removing seeds with a spoon, R: cut into chunks)1. Cooking Notes 1. I’m submitting this soup to Weekend Herb Blogging, a weekly food event started by Kalyn’s Kitchen and hosted this round by We Are Never Full. On a different note, noobcook.com turns one!
The Winter Guest: School of tapas: Sauteed watermelon with honey and mint Watermelon marinated in honey, vinegar and mint, then sauteed. This watermelon sauteed with honey and mint is a recipe for Michelin-starred French chef Michel Trama, quoted by Spanish chef Miguel López Castanier, chef at the Madrilenian Taberna de Liria in one of his books. Alright, I can't say it is strictly a Spanish tapa, and it's not traditional at all, but it perfectly fits the modern tapa concept. You could easily find it in any posh restaurant in any Malaga holidays, for example. And it is strikingly delicious and refreshing. This is a simple, refreshing and surprising way to eat a watermelon, worth trying. Ingredients Serves 4 1/2 peeled, sliced watermelon1 heaping tablespoon of honey 2 tablespoons Spanish Sherry vinegar (or plain white wine vinegar)1 good bunch of mint leavesSalt to tasteOlive oil for sauteeing InstructionsArrange slices of watermelon on a large dish. The combination of flavors is amazing in this recipe.
A Life Journey » Blog Archive » How to Open & Clean out a Young Thai Coconut Hi Everyone, so my best friend in the whole world Gina told me she had no clue how to open a coconut… what?!!! I definately gotta change that! Its a lot easier than you might think, or easier than previous ways you’ve tried in the past. Cutting board, thick and preferably made out of wood Butchers Knife/Cleaver – Doesn’t have to be sharp Bowl or Cup (or 2*) Fruit scoop or spoon or ice cream scooper Young Thai Coconut (obviously!) First thing worth mentioning is when you buy a young thai coconut you want to make sure its good, but how do you do that? So now you’re pretty sure your coconut is a good coconut. Now take notice of where the three “veins” or lines on-top of the coconut are. If your knife stands up on its own, you went down far enough, if not try to lightly tap it into the coconut or if you’re feeling brave, try to hit the coconut in the same spot again. If you notice on my second coconut the meat was purple colored. Congratulations you just opened a coconut!!
Kale Cups Featured Ingredient Kale According to Mitch from Modern Family, “kale should remain more of a garnish.” Uh, no way! If there was ever a food worthy of its superfood moniker, it would be jaunty kale. In fact, it’s so packed with a wealth of vitamins, minerals and antioxidants, it just might be the nutritional heavyweight of the produce department. Sorry, Mr. Among its nutritional highlights includes a payload of vitamin C, beta-carotene and vitamin K, that latter of which his necessary for strong bones. These pretty green kale cups make for a wonderful side dish. Kale Cups 1 bunch kale, ribs removed and roughly chopped (8 to 10 cups) 1/2 cup reduced fat ricotta cheese 1/2 cup grated Parmesan cheese 2 large eggs, lightly beaten 1 shallot, finely chopped 2 garlic cloves, minced 1 tablespoon miso, preferably white or yellow (optional) 1 teaspoon dried thyme or 1 tablespoon fresh thyme 1 teaspoon lemon zest 1/4 tsp nutmeg 1/4 teaspoon dried red chili flakes (optional) 3 tablespoons sesame seeds
Recipe for CrockPot Rice with Dried Mushrooms, Herbs, and Parmesan Did you know you could put rice, seasonings, dried mushrooms, and stock into your slow cooker and a few hours later you'll have a delicious rice side dish without heating up the house or watching it at all? I'm thinking this is the perfect rice dish for a hot summer day when you're preparing for a party, or even for Sunday when you're gone to church but want dinner ready when you get home. This way of cooking rice was completely new to me, and I was so pleased with the results that I'm already imagining lots of other rice dishes made in the slow cooker. I always like to give credit for any recipe adapted from a cookbook, even when I've changed nearly everything in the recipe like I did this one. But the cookbook where I found this idea is out of stock on Amazon.com, the reviews there are mostly negative, and I've had the book for 15 years and this is the first thing I've made from it. The recipe called for 3 cups chicken stock and 3/4 cup white wine.
30 Bananas a Day! Weekly piffle ... We had the pleasure of Bri's company last weekend. Here she is making poffertjes ... ... with my strawberry jam - delicious! The cooler weather always makes me want soup so I made a healthy batch from my Annette Sym book... There is no way that this can be bad for you! It really hit the spot for lunch and there was lots left over for the fridge and some to freeze... We are still juicing each morning - I buy juice for the girls when they are home as they don't like our healthy juice - I know which one I prefer There is still fresh beetroot in our supermarkets so I bought another bunch and pickled it. Dinner Thursday night - cauli/brocolli/carrot in cheese sauce, peas, baked potatoes and Wagyu schnitzels with gravy... I made bread rolls on Friday night and they just didn't turn out very good. They weren't really flops, but I have had a better rise from other batches... We had this last night - Lamb Dhansak - it was really delicious - very fragrant with just a bit of a kick! Beautiful, hey?
Tofu In The Style Of Southeast Asian Steamed Fish (Vegetarian) Welcome to Herbivoracious! If this is your first visit, please start here. The tofu all seasoned and ready for wrapping Imagine opening a present at the table, and being greeted with a rush of aromatic steam full of lemongrass and ginger that makes you close your eyes with pleasure. Don’t get me wrong, I’m 100% happy and proud to be vegetarian. I’m also an obsessive eater and cook. American recipes for tofu often involve marinating in a soy-based sauce, sometimes overnight. How do these two thoughts tie together? Scored tofu with the sauce I realized that the scoring reminded me a bit of fish, which led to today’s much better version. This style is popular (with varying flavor profiles) in Vietnamese, Thai and Indian cuisines. One nice thing about making individual packets is that you can customize the spice level for each person if necessary. Ingredient notes: The recipe calls for long pepper. To prepare fresh lemongrass, use only the lower 3 inches of a stalk.