Baked Herbal Spare Ribs

Most of us would have heard or tried the Steam Herbal Chicken(药材鸡) from either local food stalls or Chinese Restaurant. The chicken is usually wrapped in foil together with some assorted Chinese herbs(eg: dang gui, wolfberries, red dates and etc.) and steam until tender for about an hour plus or so.

This round, instead of the usual Steam or Deep-fried Herbal Chicken I would like to share with you this Baked Herbal Pork Ribs which creates another new fusion of herbal taste. So if you love the taste and gravy of the usual Herbal Chicken, don't hesitate, come and join us to explore the new taste of this Baked Herbal Pork Ribs with just minimum requirement of ingredients from you kitchen pantry.

Ingredients: (serves 2)
8 Pieces of Spare Ribs(排骨)
3/4 Tablespoon Oyster Sauce
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1/2 Tablespoon Grated Ginger Juice
1/4 Teaspoon Black Pepper

For Wrapping:
8 small slices of Dang Gui (当归)
1 Tablespoon Wolfberries (枸杞子)
1 Sprig of Coriander, leave only
8 Pieces of Aluminium Foil
8 Pieces of Baking Paper

Method:
1. Wash, trim and pad dry the spare ribs then marinate it with the above mentioned ingredients and set side in the fridge for at least 30 minutes to an hour.
2. At the meantime, cut the Aluminium Foil and Baking Paper to the size of about roughly 15 x 20cm each and set aside for later use.
3. Place a piece of the baking paper on top of the aluminium foil, place a few wolfberries, 1 leaf of the coriander, top with 1 piece of marinated spare rib, add another leaf of coriander, 1 slice of dang gui and a few more wolfberries.(refer to the above picture for more detail of the placement)
4. Fold the baking paper into a parcel shape to wrap the spare rib then double-wrapped it wth the foil layer.
5. Repeat the same procedure for the remaining spare ribs, bake the wrapped parcel in pre-heated 200 degree oven for about 20 - 25 minutes (remove a parcel from the oven, use a chopstick to pierce and test whether the meat is cooked through before removing the rest of the parcels)
6. If it is not cook through, continue to bake for another 5 - 10 minutes.

Note:
~ You can also drizzle some of the marinated sauce on top of the spare ribs before wrapping.


So as you can see, even with some simple ingredients on hand you can create some amazing and eye appealing dish for your guest. This is great to serve as finger food during gathering or party. I am sure your guests will be impressed by this colourful and aroma dish when they open up each of these individual treasure packet. And other than the spare ribs, you will also be able to taste the herbal gravy which expel from the meat during the baking processes from the high temperature.

Double-boiled Pork Essence

Most of us are more familiar with Essence of Chicken, which we get to drink a very small bowl of Essence extracted from the Double-boiled Chicken. Despite of either using the normal Kampung Chicken or the nutrition Black Chicken that is normally used in Confinement, you can also replace it with Lean Pork or Minced Beef.

But today we are going to try out Pork Fillet Essence. To make your Essence more herbal taste, you can add in a small amount of these herbs to have a light double-boiled Essence. But remember, don't add in too much because it will eventually absorb the liquid during the double-boiled process and you will end up with less essence. Previous post, we make use of American Ginseng Root to double-boiled chicken soup so this round, we shall try on the Stem itself which yield the Ginseng Slices.

Ingredients: (serve 1)
500g Pork Fillet, cut into thin slices or minced
1 - 2 Red Dates(红枣), cut into halves
1 Teaspoon Wolfberries(枸杞子)
4 Slices of American Ginseng Slices
150ml of DOM(法国廊酒), optional
4cm Wide of Dried Hui Shan(淮山), optional
1 Slice of Yu Zhu(玉竹), break into small pieces, optional

Method:
1. Wash and trim all the fat from the pork fillet, use the back of the knife to roughly pound the pork slices.
2. Rinse and drain all the herbs then place some of it in the middle of the double-boil pot. (refer to the photo below)
3. Use small saucer or rice bowl to cover the herbs.
4. Place the pounded pork slices over the top of the sauce(refer to the photo below).
5. Lastly sprinkler the reserved wolfberries and other herbs on top, covered and place it in the slow cooker.
6. Add enough boiling water to cover almost 3/4 or more of the double-boil pot then cook over low heat for approximately 2hrs then open and drizzle the DOM evenly on the meat.
7. Continue to cook for another 30minutes. Serve immediately or reserved till later consume.

Note:
~ If you are using American Ginseng Slices, you can omit the use of DOM and serve it this Essence to kid.


As this Essence is Double-Boiled with DOM(Benedictine DOM Liqueur), it might not be suitable for kids unless you omit the use of this liqueur. You can prepared this in the mid-afternoon and reheat it to consume it before bedtime.

BAKERZIN - August Promotion

Look at this, isn't it look Luscious............ Saw this Bakerzin Tiramisu advertisement at TODAY newspaper on the way to work. On the first glance, my thought was "WOW~~~~, my favourite Tiramisu. Must go grab it after work today". So I am sure this is also a great news for Tiramisu lover or if you are a fan of Bakerzin products.


Other than the above Promotion on Tiramisu, they are also having a Mooncake sale which valid till this 31st August 2009. Maybe I would like to try their Sesame Truffle Selection which looks interesting to me compare to those traditional flavours. You can check up more details on their official website(here) or run down to any of their outlets(here) near your area.

Japanese Cotton Cheesecake

Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth appearance. The texture is light, fragrant and not as greasy as the usual western baked cheesecake.

Although this recipe require a little bit more steps on the preparation but it is really worth the effort when you taste the end result. I really cannot re-called where I have taken this original recipe from, but after sharing it with one of my friend, she gave me another modify version of hers which use exactly 205g cream cheese. So upon seeing what her wonderful cheesecake, it makes me even wants to give this recipe a try.

The process of making these Japanese Cotton Cheesecake is not really that difficult. All you need to do is to follow the steps closely and you will sure to get the right texture and colour. (click on the picture for larger view)

Ingredients: (8" Round tin)
250g Philadelphia Cream Cheese
140ml Fresh Milk
55g Unsalted Butter
30g Cake Flour
20g Cornflour
4 Egg Whites
4 Egg Yolks
1/2 Teaspoon Lemon Juice
Grated Rinds of 1 Lemon
95g Sugar
1/4 Teaspoon Cream of Tartar

Method:
1. Dice cream cheese into cubes and soak with milk (place mixture in a glass mixing bowl or double boiler) for about 30 minutes.
2. While waiting, melt the butter and set aside.
3. Put the cream cheese mixture in a double boiler(refer to the picture above), stir until smooth and creamy then stir in the melted butter and set aside to cool.
4. After the mixture cools down, stir in the flour mixture(sieved the cornflour and cake flour together) then follow by one egg yolk at a time, whisk the mixture till well combined.
5. Next stir in the lemon juice and rind and whisk the mixture till smooth then set aside.
6. In another clean bowl, add cream of tartar into egg white and whisk until foamy.
7. Divide the sugar into 3 portion and whisk into the egg white mixture until it becomes stiff peak form.(refer to the picture above for the egg white texture, this takes about less then 5 minutes or so)
8. Slowly blend the egg whites into the cream cheese batter and mix well until colour combines.
9. Place the mixture in a greased prepared tin and give it a big bang to released the bubbles.
10. Bake the cake in hot water bath at 170 degree for 15 minutes then reduce the temperature to 150 degree and bake for another 40 - 45 minutes.
11. Cool the cake in the pan completely, then set aside in the fridge for about 1 hour or more before serving it for a better texture and taste.

Notes:
~ Water bath is a pan of hot water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes.

~ The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.


I used to love Fiesta Cheesecake (which is now come under Ichiban Sushi Restaurant) that comes in 3 different flavour like original, coffee and can't remember the last one....... So with that soft and irresistible texture of Fiesta Cheesecake, I decided to give this recipe a try and after all those effort and steps. My final products do pay off with a good, soft and cotton like texture cheesecake.

Soup Restaurant

Soup Restaurant, the unique Chinatown Heritage Cuisine has been preserved for your palate. Their special dishes like Samsui Ginger Chicken, other steamed dishes and herbal soups are prepared in the traditional way.

This is the 1st time I tried their "Teochew Olives Rice" which is prepared by preserved black olives mixes with plain rice. And also black olive is known to stimulate appetite and aids in the process of slimming. Take a closer look at their Olives Rice, each grain is separately nicely and suprisingly it is not that oily as what I have thought of. The texture of the rice is great and it's very different from the usual Thai Olive Fried Rice.

Soup Restaurant "Samsui Ginger Chicken" is steamed-cooked for a pre-determined duration and temperature, thus maintaining its rich chicken aroma and taste. The chicken is served with their special Ginger & Sesame dipping sauce other than the usual Hainanese Chicken Rice chilli sauce that you use to have.

The art of consuming "Samsui Ginger Chicken" is by dipping the chicken into ginger sauce and wrapping them with fresh lettuce. It taste really refreshing and non greasy too.

Come and catch up with their S$1.00 Lunch Treat promotion which is for limited period only. Upon ordering their signature Samsui Ginger Chicken or set menu any day during lunch hour to enjoy any one of the 6 popular dishes at ONLY S$1.00.

With the S$1 Lunch Treat offer, we order this Tofu Prawn. Although the egg gravy is made with simple ingredients like egg, tomato & chilli sauce. It taste so aroma and robust because they use only the freshest prawns. The sauce really goes well with white rice or bun some fried mantou if they do provide.

As you see we didn't order any of their signature soup for today because we are too fully with all the above dishes. But I would like to recommend their "Double Boiled Waisan & Ginseng Roots with Chicken Soup" and "Double Boiled Lingzhi with Lean Pork" which is I find worth of cent to try.

SAKAE - Eat & Blog Event

Isn't it wonderful when you can enjoy your favourite food and at the same time blog about it and stands a chance to win a voucher for your next dine-in. And furthermore, you might also be selected as their Sakae E-journalist which will entitled you to a SAKAECard wtih TOP UP of $30 per month.

Recently I have just received my Sakae Complimentary Voucher for my July Dine-in Post on Sakae(Aug 09) dine-in and blog. And good new is I am also being selected to be one of their E-journalist of eat and blog for 6 months. So don't hestiate, come and join the Sakae Monthly Blog Affair (click on the link for more details)that enable you to eat and blog at the sametime.

American Ginseng Chicken Soup

American ginseng is not a stimulating herb. As a cooling herb it will take a period of time to build up the body before you will "feel" a difference.

Due to the hectic work schedule, tiredness of our mind and body as well as the "heaty" weather recently, I decided to set on this American Ginseng Chicken Soup to revive our strength. Other than the American Ginseng Roots, I also add in some Yu Zhu which is Cool in nature. It influences the lung and stomach channels thus nourishes Yin, prevents internal dryness, extinguishes wind and softens the sinews. It is also commonly used to treat irritability, thirst, intense hunger, sensation of heat in the bones, and cramped and hard muscles.

Ingredients: (serves 2)
2 Chicken Drumstick, skin removed
5g of American Ginseng, root portion
4 - 6 Red Dates, removed seeds
1/2 Tablespoon Wolfberries
5g Yu Zhu(玉竹)
800ml Water

Method:
1. Wash, trim and clean the drumstick then blanched in boiling water for a few minutes, rinse and set aside.
2. Rinse the dry herbs then bring the water to boil in a pot and add in the all the herbs except wolfberries.
3. Let it simmer for about 5 minutes before adding the drumstick then continue to simmer for another 10 minutes.
4. Remove the pot from heat and transfer the content to a double-boiler shown in the picture below.
5. Place the double-boiler in a slow-cooker and cook on AUTO heat for about 3 hours. Add in the wolfberries at the very last 30 minutes.
6. You can season it with pinch of salt before serving or so.

As you can reference through the picture, this is a very easy to prepared homemade double-boiled soup which mostly suitable for everyone in the family. You can also replace the Ginseng Root with either Whole Ginseng or Ginseng Slices for different varieties of soup.

Related Post:
1. Double-Boiled Ginseng Chicken Soup
2. Ginseng Black Chicken Soup
3. Ginseng Honey Tea

Imperial Cordyceps Chicken

While doing my usual weekend marketing, I happen to get hold of this leaflet from the poultry stall in the wet market. I was surprised to see this new product of Imperial Cordyceps Chicken by Kee Song Brothers Poultry Industries Pte Ltd of Singapore and Meng Kee Poultry (M) Sdn Bhd of Malaysia.

This new product is also available in NTUC FairPrice supermarkets, leading hotels restaurants, and poultry stores. It's current retails is at SGD $16.80 per packet weighs about 1 kg and I saw at NTUC promotion that it comes with a pack of free pre-packed herbs together with the chicken. In the given leaflet, there are a few soup menu from Chinese Physician "CHEN MEI ER" too... It is said that these chicken is rich in Cordyceps Sinensis and has the nutritional benefits of wild Cordyceps without impurities.

Even though it might be a bit costly to get a chicken at such at price, but for health wise, maybe it's worth giving it a try. Do check out with the promoter at your nearby NTUC supermarket for soup sampling and more details.

Yoshinoya

YOSHINOYA is famous for its Beef Bowl (Gyudon) which is a tasty and wholesome meals with fast food convenience. It is comprise of thinly sliced imported beef simmered in a special broth and seasoned with a unique blend of savoury herbs and spices. Yoshinoya has a lot of branches all over Singapore and it's really another type of having casual Japanese Food in a budget way.

Other than their Beef Bowl (Gyudon), my dear son especially loves their Ebi Set. He will have it plain without any sauce. The prawn is nicely fried with a crispy outer layer and juicy inside when bite. It is also served with mixed vegetables including carrots, cabbage, broccoli and cauliflower in our Signature Sauce over a bed of plump, steamed white rice.

All the set meals include a bowl of hot and heartwarming Miso soup to go with the rice meal.

We also order their Crispy Potato Mix @ S$3.95, which come in 3 different types of Potato mix:- potato croquette, potato gem and potato chip. They taste even better with the Wasabi mayonnaise sauce.

They have have a few choices of the Kiddo Bento that comes with free gift for kids. So do drop by any of their branches in your nearby shopping mall for new taste of Japanese Food at a affordable prices.

Marina Barrage

Marina Barrage is a dam in Singapore that built across the Marina Channel between the reclaimed lands of Marina East and Marina South. It was officially opened on 1 November 2008. This S$226 million project turns Marina Bay and Kallang Basin into a new downtown freshwater Marina Reservoir. It also provides water supply, flood control and a new lifestyle of attraction.

There is a green roof top which doubles up as a recreational space, open to public access. You will be able to see a lot of visitors flying kites or having picnic on that area too. Other than recreation area, it is also serves as an insulation to lower the temperature of the building. The pump house which located at the ground floor contains seven pumps are used to flush water out of the reservoir during stormy weather at high tide. But the interior of the pump house is closed to members of the public.

This is the Marina Bridge which containing the press gates that form the barrier of the Marina Barrage. Besides separating the seawater from freshwater, it also acts as a tidal barrier to keep out high tides. The 5m tall steel gates can be lowered during heavy rains so that water from the reservoir can be released into the sea.

Other than the outdoor activities, they also have "The Sustainable Singapore Gallery (SSG)" which is an information and sensory extravaganza showcasing Singapore’s efforts towards environmental sustainability.

From 3 August 2009, SBS 400 will be added to the shuttle service between Marina Bay MRT Station and Marina Barrage. Please refer to the chat list of the schedule here. If you are free, do drop by either in the morning or late evening to enjoy the beautiful scenic from another side the city.

Swenses Ice Cream & Dessert Buffet

Recently at our visit to ION Orchard, we will given a leaflet each from some of the Swensens staffs. But at a glance we didn't notice anything unusual on it maybe because we have just finished our lunch. The leaflet is something about Ice-cream.... and it says ALL YOU CAN EAT!!!!!

Until today I was caught up with this cute advertisement on TODAY newspaper then I realised about this EAT ALL YOU CAN ICE-CREAM & DESSERT Buffer exclusively only at Swensens, ION Orchard. So all the Ice-Cream lover, don't miss out this Special Offer @ ION where you can sample around 50 flavor of ice-cream at the price of S$19++

Other than the above advertisement from the Newspaper, I also saw this On-line promotion from the Great Deals Singapore website. You can take a look at the site if you are interested for their 1-for-1 Ice Cream & Dessert Buffet which valid till 30 September 2009.

Singapore Kite Festival

Recently, I saw a very big advertisement at the Dhoby Ghaut MRT where they features this NTUC Income coming event on 29 - 30th August 2009. For those who are interested in Kite Flying, this will be a great event for family or group outing.


Kite flying is an inclusive activity that transcends cultures, nationalities and ages. In short, it is a wholesome activity that is suitable for everyone, whether you are young or old, rich or poor. Whether you are an expert flyer or a family on a fun outing, NTUC Income Kite Festival Singapore aims to create opportunities for everybody to be creative, to experience the thrills of kite flying, and to share with others the unforgettable exhilaration of seeing a sky come alive, dotted with dancing kites of all shapes and colours.

There is also a Kite Road Shows(click link for more details) in conjunction with this event at 3 of Singapore's most popular malls:-
~ Raffles City Shopping Centre
The Atrium, Level 3
7 – 10 August, Friday to Monday

~ Vivocity
South Court , Level 1
14 – 16 August, Friday to Sunday

~ Northpoint Shopping Centre
The Atrium, Level 1
21 – 23 August, Friday to Sunday