Living Well -- eat TO live

Tuesday, October 10, 2006

Sesame and ginger chicken


  • 300g chicken pieces
  • 2 tbsp shredded ginger
  • 1 tbsp sesame oil
  • 1 tbsp chopped spring onions
  • 1 tsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp oil
  • Salt and pepper to taste


  • Season chicken with salt, pepper, sugar, light soy sauce and dark soy sauce for 30 minutes.
  • Heat oil in a wok until hot and fry ginger until fragrant. Add chicken and fry until browned. Add a little water if it is too dry.
  • Transfer chicken to clay-pot and simmer for 30 minutes or until chicken is tender and cooked. Drizzle sesame oil over, garnish chicken with spring onions and serve hot.

Monday, September 25, 2006

Chilli Crab


  • 4 live crabs (chopped into 2 pieces)
  • 4 tbsp chilli sauce
  • 5 tbsp tomato ketchup
  • 3/4 cup water
  • 3 cloves garlic (chopped)
  • 2 1/2 cm / 1" piece fresh ginger, grated
  • 2 tbsp rice vinegar
  • 1 1/2 to 3 tbsp sugar
  • 2 tsp. cornstarch


  • Deep fry crab for 1 to 2 minutes until cooked
  • Fry garlic and ginger until fragrant
  • Add in all ingredients, bring to boil and taste
  • To Thicken the sauce, add corn starch with water and fold in the egg
  • Garnish with spring onions, Chinese parsley and chili.

Thursday, September 21, 2006

Spicy Crab Meat Kueh Pie Tee


  • 2000gm Crab (boil and remove the meat)
  • 400g glass noodles/tang hoon (soak in hot water until soft for 10 mins and drain)
  • 200ml Thai chilli sauce
  • 60ml fresh lime juice
  • 60ml fish sauce
  • 50g chopped shallots
  • 2 pieces shredded lime leaf
  • 4 springs of lemon grass (chopped)
  • 30g Chinese parsley
  • 40ml peanut oil
  • 100g peanuts (chopped)
  • 200g pomelo(pommelo) meat


  1. Mix thai chilli sauce with fish gravy, lemon grass and lime leaves.
  2. Drain the glass noodle in a colander.
  3. Heat up peanut oil in wok and add in glass noodle.
  4. Season with Thai chilli mixture (from step1)
  5. Taste when cool, add in lime juice and chopped Chinese parsley
  6. Adjust acidity to your personal preference.
  7. Saute Crab meat with shallots
  8. Put the glass noodle into the pie tee shell followed by crab meat and pomelo(pommelo).
  9. Lastly add chopped peanuts and Chinese parsley.

Monday, September 18, 2006


Aromatic, nutty flavoured amber oil adds a wonderful fragrance to marinades, salads, stir-fries and soups

Sesame seeds were believed to have originated in India and were taken to the Middle East, Africa and Asia. Since ancient days, these seeds have been processed for oil, which is highly valued.
As the oil was expensive, it was used by the rich Persians as a food, an ointment and a medicine. In India, oil pressed from raw sesame seeds are used as massage oil in traditional Ayurvedic treatments.
Today, the pure oil of roasted sesame seeds is often used as a flavouring in Chinese, Japanese, Korean and other Asian cuisine. It has an aromatic, nutty flavour and is dark amber in color, usually, just a few drops are drizzled into the dish at the end of cooking. In Japan, tempura oil is flavoured with sesame oil is flavoured with sesame oil.
My mother sometimes adds sesame oil to her chicken and ginger dish – one of my favourtie comfort foods. I tried cooking this dish in a clay-pot because of its insulting qualities and ability to retain the tasty cooking liquid.
Useful tip: sesame oil is very resistant to rancidity, but to maintain its quality, store the bottle in a cool, dry place away from direct sunlight.

Sunday, September 17, 2006

Vietnamese pork salad

  • 1 tbs fish sauce
  • 1 tbs palm sugar, grated
  • 1 tbs vegetable oil
  • 1 tbs red wine vinegar
  • 1 tbs olive oil
  • Pinch of salt
  • Pepper

  • 1 pork fillet, about 400g
  • 1 head of butter lettuce, about 150g
  • 1 small bunch coriander leaves
  • 1 small bunch mint leaves
  • 1 small bunch Asian basil leaves
  • 10 cherry tomatoes
  • 5-6 red radishes, sliced – optional
  • 1 cucumber, sliced
  • 2 red chillies, sliced – optional


  • 1 tsp. fish sauce
  • Juice from half a lemon or to taste
  • 1 tsp palm sugar, grated
  • One-third cup light olive oil
  • Pinch of salt and pepper to taste


Make up the marinate and rub it all over the pork. Leave marinated meat covered for at least an hour or overnight in fridge.
One hour before serving, remove pork from the marinade and roast on a pan in a 180 deg C oven for about 30 minutes. Remove meat from oven and leave to rest for about 30 minutes. While meat is roasting, prepare the salad.
Plunk the leaves and tender stems from the herbs. Wash and dry the lettuce and the herbs. Make sure everything is in bite-size pieces. Cut tomatoes into half (or quarters if you are using larger tomatoes). Slice the radishes and the cucumbers. Place all in a large salad bowl making sure there are red accents on top.
When pork is ready, slice and place on top of the leaves. Make up dressing by whisking all the ingredients together. Taste and adjust seasoning if needed. Pour over salad and toss.

Monday, September 11, 2006

Seared organic balsamic beef with spiced butternut squash

Preparation time: 45 minutes


Seared balsamic beef

Spiced butternut squash

Rub all ingredients for seared balsamic beef onto beef fillet and marinate overnight in chiller. Do not freeze. Heat pan or pan-grill till smoking hot and sear beef fillet for three minutes on each side, turning fillet over only once. Remove from pan and allow the beef to tenderize by leaving fillet covered in foil for five to seven minutes.
To prepare spiced butternut squash, add coriander seeds, cumin, garlic, red onion and grape seed oil to pan on medium heat. Stir fry lightly for two minutes and add butternut squash.
Continue to fry lightly for another two minutes. Add water, nutmeg, cinnamon and sea salt and simmer for two minutes.Slice beef fillet and serve with fresh
mesclun leaves on spiced butternut squash.

Lemongrass Juice

Beneficial Effects

Nutritional Value: rich in vitamin A, calcium and phosphorus. Helps to keep eyes, bone and teeth healthy.

Medicinal Value: Anti-flatulent, diuretic, anti-hypertension. Reduces toxins in the body.

Your Favorite Glass
  • 20g (1 stem) lemongrass
  • 15g (1 tablespoon) syrup
  • 240cc (16 tablespoons) water


  • Wash a stem of lemongrass. Cut and crush 2-3 inches pieces.
  • Put into the boiling water and wait until the water turns to a greenish color.
  • Discard the pieces of lemongrass.
  • Add syrup as desired.

Another Recommended Method

Roast the roots of the chopped lemongrass until brown. This can be prepared and drank as a lemongrass tea.

Friday, September 08, 2006

Banana Root Curry

  • 500g banana root, chopped, mixed with salt water
  • 1 tsp each of garlic, cumin power, mustard powder and turmeric powder
  • 2 tbsp onions, chopped
  • ¼ cup thick conconut milk
  • 2 tsp coridander powder
  • 1 spring curry leaves
  • 2 green chillies
  • Salt to taste


  • Combine all ingredients in a pan. Remove banana root from salt water and add to pan. Mix well
  • Add coconut milk and salt. Stir well
  • Simmer on low heat till banana root is cooked (approx 10 minutes)
  • Remove from heat and serve.