Practice for Tuesday

OK, so stingray is best eaten with sambal .... well not really. Today I decided to cook stingray but leans more to the French way of cooking.... with BUTTER! :)

Anyway, today's cooking is for my practice as some mates would like to take professional photos of me food and I was sooooo happy!! Come Tuesday, I would be able to make this even better.

How simple is this dish to make:
- clean the stingray
- rub some salt on both sides of stingray
- sprinkle some herbs as well
- put a slice of butter on top of the stingray
- lace some olive oil as well
- dilute some honey and 2 tablespoons to be drizzled
- whack into a grill oven at 200 deg for 30 minutes and 250 deg for another 10 minutes for that crackle

Buttered Stingray with Honey and Herbs

In a shallow serving plate, lay the stingray in the center and just drip all the juices into the plate and you are done.

A glass of white wine accompanied this dish and on a cooling evening night was total bliss. Ahh.... it's a good Sunday evening :)

Eggs again and again and again....

I've got nothing much to say today. Still at home and just lazing around watching TV and will be swimming very soon.... need the sun to make me healthy although all my mates said I am now very tanned. Well rather be tanned than fair as a guy... to me that is!

Before going for the swim thou, the tummy asked for a small meal. I decided to pop my head in the fridge again and what else do I have but eggs?! I had 3 eggs yesterday, and the day before!! Really!? Is slimming this tasteless!? So I decided to party up the egg dish. I also found some leftover Old Chang Kee fried fish fillets.

Parma Cheese Egg Pouch

All you need to do is to mix and steam the following:
- 2 eggs beaten in an oiled bowl
- 1 tablespoon of parma cheese
- 1 teaspoon of soy sauce
- 1 tablespoon of full cream milk
- 2 tablespoons of water
- mix all together and put in a steamer for 10 minutes (cover the bowl in the steamer)

When done, use a teaspoon and pour that amount into the bowl and encricle the circumference of the egg for easy removal. In a shallow bowl, after carefully loosening the eggs, overturn it and place it unto the bowl. As a garnish, a splash of ground chilli, dried chilli, parsley, pepper. If it sounds tourblesome, trust me, it's not! :) All these care is required so that the eggy center does not break and for you to enjoy at the last minute.... it's worth it! You may want to company this with some toast.

OK!  The sun is back!!! time to cook myself. I can't find my babyoil for tanning thou... now, do I have enough olive oil....... yup... babi guling in human form = ME!

This is the wife's comfort food

Firstly, a big THANK YOU for all of you who come and visit my blog often enough to help me attain 500 hits!! Thank you very much for your support. :)

My Mrs is a simple person who likes simple things in life and that goes the same for her taste for food.
Tired and stressed out from work, she said she wanted something light and comforting. Well she likes kang kong and she also likes Szechaun soup and these are what I happen to have in the fridge :)

Sambal Belachan Kang Kong

This is really a simple dish:
- cut the kang kong into smaller strips ( we had 2 clusters)
- take ready made sambal belachan in the count of 2 tablespoons into a bowl
- add half a cup of water into the bowl
- plonk in a teaspoon of honey
- a tablespoon of soy sauce or more based on your preference
- broil the kang kong in boiling water for 1 minute
- in an oiled frying pan, add a teaspoon of chopped garlic
- add the kang kong now and cover the pan for 2 minutes
- stir the mixture together and at this time, add the sambal mixture and add cut chilli padi
- cover the pan again for another minute or so and done!

Home-made Szechuan Soup

I made this with what I had also and it's quite simple:
- 500ml of water into a pan
- 8 table spoons of dark vinegar (depends on your ability for sourness....I suck....geddit? ;p)
- 1 teaspoon of Tobasco
- 1 tablespoon of light soy sauce
- 1 beaten egg
- small bits of dried shrimps (put in bowl and add boiling water and leave for 3 minutes, it'll be done)
- wasabi seaweed bits
- tablespoon of corn flour (pre-mixed with water)

What you can add to make the soup better:
= strips of salted veg
= strips of carrots
= dried scallops
= chives

To make this soup, all you need to do is to whack all of thge ingerdients into the pot. Just leave the addition of the corn flour and beaten egg to the last minute! Simple yes?! :)

Into the mouth went down the soup and also the kang kong.... took me about 1 hour to make all but 1 minutes to finish all..... wow.... she is a whale shark in a body of an ikan bilis (asian anchovy). But yet she still looks like a chopstick! Damn.... I'm still on my diet!!

protein no carbs... just protein...

Honestly.... i actually hate to do the daily run, swim and sauna. it's painful!!! but thats slimming i guess?
Still, last weekend, we decided to eat something light and cardless! so we decided on seafood again. No fats but i am sure my cholesterol has spiked up faster than petrol prices here in singapore.

Anyway.. here was the spread that we had and they are all either grilled / steamed / boiled / lightly stir fried.

Egg panckes with shrooms and ham drizzled with teriyaki sauce.

Broccs with diced prawns and xo sauce and 3 eggs laced freckled with salted fish

Squid and shrooms melody with black pepper

Grilled sambal stingray

All simple dishes and cheap too. Our muscle head friend was there to lend his tummy and all the food was killed within 30 minutes. No carbs slogan stayed true and we did not feel hungry even by dinner time. But truth be told, i still have my carbs... once a week. Sigh, food is cheap to eat but damn!! do i hate the slimming process!!! arrggghhhhhhhhh