Friday, July 30, 2010

Run Oli Run!


We'll be running our first run tomorrow night, exactly 24 hours from now. How do I feel? Excited, yet a little jittery, heh! It is, after all, my first time running :D

I've been training for about 2.5 months, and I'm happy with my progress so far. I can't run nonstop for 12KM just yet, as I'll probably have to train for another 6months before before I can really achieve that mark even. But at least I can at least run for 30mins nonstop now at least. My legs are definitely stronger, my stamina has definitely improved too. As with all forms of exercise, with constant practise and dedication, comes improvement. I'm not gonna stop running after completing this run. I plan to continue running on a regular basis, and be better at it.

This Putrajaya night run, will be a good experience for both me and hubby. Hubby definitely has more stamina than me, and he will be running with me all the way. if I get tired, I'll stop and walk a bit. And continue running when I've catched my breath a little.

Some friends of mine will be there as well, though I doubt we'll see each other amongst the thousands of people. I'm gonna have fun during the run. Soak up all that adrenalin and just feel the wind in my face. Wish me luck!

Friday, July 23, 2010

Cheese Baked Tiger Prawns
During my recent trip to Kota Kinabalu, my sister and BIL took us to a warehouse that specializes in frozen fresh seafood. In there, visitors can choose and pick from a wide variety of seafood, all frozen and vacuum-packed. Once you've made your selection and payment, leave your name and contact number, and the staff will pack all your selections into a nice cardboard box, complete with a handle for you to carry on board your flight.

Hubby and I couldn't resist looking at all the seafood, so we bought a box of huge tiger prawns and a packet of scallops. This box of prawns, is probably the most expensive dish I've cooked at home LOL!

Tiger prawns from Kota Kinabalu.

See the size of the tiger prawns? Pretty big, right? And such a lovely colour too. Plus it's fresh from the farm. The prawns are frozen immediately after fishing them out, hence the freshness is retained. Ingredients for this recipe is simple too, no need for complicated cooking methods nor elaborate stuff...!

Ingredients:
Medium size prawns (or big-ass tiger prawns like we had haha!)
Garlic
Olive oil
Herbs of any kind (I would recommend parsley or cilantro/coriander)
Pepper
Cheese (mozarella is recommended)

Step 1: Wash and pat dry the prawns. Remove half of the head (where their sharp spike is) and the sharp end of the tail. Slit the centre to remove the dirty vein inside the prawns. Then, using a satay stick (wash and dry it first before using) and stick it up the prawn's behind, through the body and into the head, to keep the prawn straight while cooking. Line the prawn onto a tray with aluminum foil and set aside.

Lotsa garlic... MMmmmMMMmmm~~~

Step 2: Preheat the oven at 190°C for about 20 minutes. Chop a generous amount of garlic and put them into a bowl. Chop some parsley/cilantro and add it into the chopped garlic. Drizzle olive oil, sprinkle some pepper and mix everything. using a small spoon, scoop some garlic paste and stuff it into the centre of the prawns.

Are you hungry yet?

Step 3: Sprinkle cheese on top of the prawns and pop the tray into the oven to bake. Big prawns like the tiger prawns we used would take anywhere between 15 - 20 minutes to cook. So, if you're using smaller prawns, be sure to reduce the cooking time. Once the prawns are cook, bring them out and let them rest a little before eating.

Step 4: EAT!


Pretty simple recipe, right? Nothing fancy at all, no secrets. With seafood as fresh as this, there's really no need to do anything fancy. Hubby was singing to Usher's song "Oh my god" song the whole time while nomming on these babies, hehehehehe!


Believe me, 5 tiger prawns of this size for each person, would satisfy your tummy happily. Now we have to go back to Kota Kinabalu to get more of these babies teehee!


Thursday, July 15, 2010

Mini Cheese Baked Portobello Mushrooms
I love mushrooms. Portobello, swiss brown, white button, chinese black mushrooms, shiitake, enoki. You name it, I love it! Mushrooms are a good source of vitamin D. However, if you suffer from gout, best not to consume too much lah, cause mushrooms are also high in uric acid :P

My mum bought some mini portobello mushrooms from the supermarket recently, and gave me some to take home. I decided to do some mini cheese baked portobello mushrooms just for the fun of it!

Nom nom nom~~~

Ingredients:
Portobello mushrooms
1 small Capsicum
1 fresh tomato
Some thyme (or fresh parsley)
Olive oil
Cheese (you can use mozzarella & cheddar. This round, I had some cheddar + Monterey Jack cheese)
Salt & pepper to taste

Wipe the mushrooms with a damp kitchen towel. Using a small knife, remove the centre stub. Chop the tomato (only use the outer layer) and capsicum into small cubes and place them into a small bowl. Drizzle some olive oil, thyme, salt and pepper and mix well.

Heat up the oven for about 20 minutes at 190°C. Place a layer of aluminum foil onto the tray, and put the portobello mushrooms (gills facing up) onto the tray. Drizzle some olive oil onto the mushrooms and let them soak up some of the oil for a few seconds before popping them into the oven for a few minutes.

The mushrooms will soften a little, and will have some water around it. Just use a kitchen towel to soak up the access water. Use a teaspoon and scoop some of the vegetable mix into the core of the mushroom. Top the mix with cheese and bake it for about 10mins, or until cheese melts. Wa-la! Your very own cheese baked portobello mushrooms :D

As with most mushrooms, the portobello will shrink in size when you're cooking it. Which probably explains why some restaurants use the really huge variants when doing cheese baked recipes (and you pay a bomb for it, hehe!).

Tuesday, July 13, 2010

Random Conversations
Via MSN

Oli: i just saw a person's name in fb... tomato chau LOL

Zilch: he must've hated his parents for that name

Oli: name ur kids after vegetables HAHHAHAHAHAAHA

Zilch: potato foo carrot tan

Oli: pumpkin puah kailan lim

Zilch: CHAO KANG KUNG

Oli: HAHAHAHAHAHHAHAAA

Friday, July 9, 2010

Stir-fry Leek With Leftover Siew Yuk
Sometimes when hubby and I make our way back to his hometown up north, we would come back with with a few slabs of siew yuk (roasted pork belly). His parents would actually pack a few slabs for us to bring back to PJ to consume, as they would buy quite a bit for their own consumption.

The siew yuk which my inlaws gives us are frozen solid. They buy it fresh, then freeze it. It's how they've been doing all these years. And if they want to eat it, they bring a slab out, thaw it a little, then deep fry it to make it crunchy again. For us, what we would do at home is to thaw it a little, wrap an aluminum foil over to protect the meat part, and toss it into the oven to heat up the skin to make it crunchy again. The siew yuk goes well with rice, because of the saltiness.

Then one fine day, when we were back in his hometown, hubby's stepmum chopped up some leek and garlic, and stir fried it with little bits of siew yuk. That gave us an idea of how to utilise the siew yuk in another way, rather than just eating it as it is. It's also a good way to use leftovers, hehe!

Stir-fry Leek With Leftover Siew Yuk

Ingredients:

A stalk of leek
Some garlic
Some siew yuk, sliced thinly.

Clean the leek and pat it dry. Slice it diagonally and set aside. Chop up some garlic and set aside. As for the siew yuk, slice it thinly to your desired amount.

Heat up a deep pan, and add the siew yuk in first. The reason is because as the meat heats up, the oil will ooze out on its own, so you don't have to add oil to this dish. As the meat turns a little golden brown, add the chopped garlic and stir-fry until fragrant. Then add the leek and toss for a few minutes, until the leeks becomes soft. Dish and serve.

Tuesday, July 6, 2010

Eek!
One fine Friday afternoon, I had just walked into the office and placed my bag onto my desk, when my mobile rang. It was my mum.

"Hey are you free now?" "What's up, ma?" "I cut myself and I'm bleeding... Can you come over now?" "I'm on my way!"

A colleague of mine offered to send me over to my parents house, which was located not far from the office (thanks again Zilch!). While on the way, I called my mum again to check on her, and told her grip her finger tightly to stop the blood from coming out. As soon as I reached the lower ground, I made a dash up to my parents house.


My mum showed me all the kitchen towels which she had used to wipe off all the blood. She was actually zesting a lemon, when either the lemon or her hand slipped, and the tool cut her ring finger (cut through the finger nail too). I told her since I can't tell how deep the gash is, better to get her to a doctor to get the wound cleaned up. By then the blood had pretty much oozing out. But it was enough to freak my mum out.

The good doctor at the clinic gave my mum a jab on the upper arm (as a precautionary measure), cleaned and dressed the wound. As the gash wasn't deep, he said stitches were not necessary, and he would apply some glue to seal the wound.

All's well now :) My mum should've just about finish her antibiotics course this week, and she should be able to remove the dressing too. I'm glad that she's alright, as she had some close brushes with injuries several year ago. Love you ma!