Going from gluttony to nourishing the body for health and longevity
03 Aug 2010 No Comments
in fish, seafood, tomyam, vegetable
Granny gave me her pomfret to baked and I thought I might as well try to finish up all the organic okra (lady’s fingers) that I bought last week. If I didn’t, the okra would have started turning black and in fact, it was starting to have a lot of black spots.
17 Jul 2010 No Comments
in Seafood, fish, sea, seafood, sustainability
Is it possible to eat sustainable fish in Malaysia? Rather, the question should be “Can we find fish that are caught in a sustainable way or in a sustainable environment?” This post is about these questions that popped up in my mind after reading a Twit about the fact that the global sea reserves will be depleted within the next 25 years.
19 May 2009 No Comments
in Uncategorized, art, bento, bento box, edamame, fish, food, health, heart, low salt, low sodium, lunch Tags: bento, food, health, low sodium
Waiting at the departure lounge at Heathrow Airport, London, I picked up a free cooking magazine called olive! that is published by the BBC. Flipping through it, came across a very tantalizing picture of fish with soba noodles and edamame. Well, inspiration for one of my lunches one day.
Remembering that I had bought some somen noodles and edamame beans before I left for UK, I decided to give this a whirl. I substitute the salmon for mackerel since that is what we have at hand in the fridge. I had the 5-energy somen noodle from an organic shop (looking for reduce salt noodles isn’t easy) and also inspired (again) by another picture.
I could only squeeze in 4 of the noodles in here. It doesn’t look a lot, I know, but I think it was ok. And it will be filling enough for me. I put them into small quaint silicon cups.
The last somen noodle, I put into a small container and put it in the fish. The fish was poached with miso paste, lemon juice and cracked black peppercorn. I actually pounded the peppercorn using a pestle and mortar. Marinated it for about 10-15 min and then poached it. The edamame beans were boiled until cook. To be honest, I think that they are still partially cooked but it shouldn’t be a problem eating them.
According to the recipe link, this should be under 500 calories. It may actually be less because my fish and noodle portion wasn’t as big so I hope that it’s not over the 500 calories. Also, there’s reduced salt here as I didn’t used as much miso paste.
Anyway, I really loved the magazine olive! and the concept of Eat In, Eat Out, Eat Away. Plus, the fact that they publish out the actual calories and nutritional information for each recipe (well, nearly all), is definitely interesting. And the fact that there is a face-off between Gordon Ramsay and a reader on their meals, it sure is interesting.
18 May 2009 No Comments
in Add new tag, Uncategorized, bento, bento box, fish, health, low sodium, portion control, vegetable Tags: bento, health, low sodium
Just got back last night from London and sent back home by Davin. Trip pictures will go up when I have time to put them up!
Anyway, here is tomorrow’s bento meal. This is bento #7.
Most of the food were prepared by my Granny because I was too tired to do anything except for a few things. So I packed up leftovers.
To the left is a seed-rice mix that was packed in silicon cups. To the right is a veggie mix of the traditional Hakka dish known as lui cha. It’s a stirfry combination of onions, cangkuk manis, long beans, bean sprouts and tauhu mixed with some grounded herbs which I have yet to check with Granny what’s inside it. This entire veggie mix was then poured into a pot of hot Chinese tea. I put the tauhu and grounded peanuts on the right side of the dish.
On the top left is poached fish with tumeric, ginger, garlic and shallots. Half a piece of a mackerel steak. To the left is pak choy, a form of Chinese cabbage that was stir-fried with garlic. And the bottom is button mushrooms that were poached in rosemary and oregano.
This is bento #7 and now back to trying to lose weight. I put on 3 kg from my UK trip and now have to lose it all.
28 Apr 2009 No Comments
in bento, diet, egg, face, fish, food, japanese Tags: bento
Making faces with food. Does that count as playing with food?
See the things I do to keep myself occupied away from playing an online game?
I was ready to stop when one of the quail eggs I did kind of cracked a bit when I started doing the dino eggs. But didn’t look too bad so moved ahead. See the nest of dino eggs amidst the jungle foliage (broccoli) against a starry night?
OK, I’m cracked up. 
Was trying to do a checkered board but it’s harder than I thought it would be. Haha! The terrine from the other day wasn’t browned enough to give the effect. Anyway, hid it with some of the carrots where I stuff the egg yolk circles in. Waste not, want not, even if it’s itty bitty little scraps of food.
Mackerel poached with 1/2 teaspoon of tomyam paste and water and some garlic. Then made the smiley face. The moustache was leftover chai sim in the fridge.
The fish is sitting on a bed of cucumbers. I need to beef up my intake of vegetables and I still got the feeling it wasn’t quite enough.
Haven’t quite mastered the way of the artist but I can’t do much atm since I’m going to be away soon. So can’t stock up on any food else Granny nags me for buying too much and poor her has to eat it. Hee hee!
01 Apr 2009 No Comments
in Seafood, diet, fish, heart, low sodium, sweet peas Tags: low sodium
Ok, so the no-salt diet is not exactly that easy when one is in a different house. I’m now in Miri for a week and finally managed to have a lunch where I can make my own lunch. So here is a simple lunch that I normally eat during work and would have prepared the night before. Although this time, I made this during the day itself.
Hmm…preparation was easy. The multi-grain mix was the one that needed to be pre-soak an hour before as well as the frozen fish. The fish, I put them into water to defrost and in an hour, it was compeltely defrosted.
So, the finish food looks like this :
Carbo : 2 spoons of multigrain mix
Protein : Fish cook with garlic and tomyam
Veggies : Stir Fried Sweet peas + Oyster Mushrooms with Garlic
The multigrain was a pre-mix grain mixture I got from a supermarket that was imported by Taiwan. I think the name of the manufacturer was Sungrass Farms or something like that. It was pre-soak in water for an hour and cook in a pot until soft and most of the water has dried up. It’s a bit grey because of the black glutinous rice in it. It doesn’t taste too bad but I guess it helps that I cut down a lot of salt.
I love sweet peas. It’s great to eat and not so dried up. The oyster mushroom also helps because it doesn’t smell too strongly. Then again, the garlic helped a lot too. The garlic was chopped into small bits and stir-fried in a teaspoon of olive oil until it was slight browned and fragnant. Then I put the sweetpeas in and about 10 seconds later, the mushroom. Add in about 1/4 cup of water, a dash of pepper and about 1 teaspoon of balsamic vinegar for taste.
One thing I didn’t check was for leftover lemongrass and I think there was none. Anyway, have cut some garlic slices and totally forgot to put in some shallots. I rub about 1/2 teaspoon of tomyam paste on the fish. I put some water into a frying pan and poached the garlic + 1/2 teaspoon of the tomyam paste. Then added in more water and brought it quickly to a boil before I added the fish. Then I covered the pan and every few minutes, turned the fish so that it gets cook. I top up the water when it got too low. It turn out pretty nice and the fish tasted like it was steamed. The only problem was that I underestimated the salt content in that one teaspoon of tomyam paste so it ended up too salty. So, next time, it’s going to be 1/4 teaspoon of tomyam paste. I didn’t finish the fish and kept half for the next day.
So, this is a really nice meal. But, I now have to exercise hard because I’m heading out for dinner with parents to have crab and a favourite prawn dish that I can never get it done right in Kuching. Gulp!
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