October 31, 2010

Easy Cooking - Celery Seafood




Celery Seafood Bonanza

This is a combination of the things that I can find in my freezer
for Sunday evening meal.
Put chopped garlic in preheated pan.

Add oil to garlic and ginger.

Put seafood balls sliced into four tiny pieces for shorter cooking time,
 over ginger and put sliced celery over the garlic.
This is to make good use of the pan space.

Add some frozen stuff for hot pot over the top
cover and cook.

Add the crab legs and squid when celery is about ready.
 Mix the two items together and set aside.

Add water to the remaining sliced seafood balls on  the pan,
cover and continue to simmer
until cooked.

Arrange everything on a platter, ready to serve.

October 30, 2010

Can Live With This

Ipomoea Aquatica
KangKong
Eng Chay
空心菜
I used to wonder why my Mom loved it so much.
Now it is loved by the whole family,
my hubby, son and me.
Can live with Rice and a platter of this,
cooked in no other way but the easy steps
that follows:
Put chopped garlic in preheated pan.

Add Olive Oil 

Add the stem 

Add the leaves then cover until smoke comes out from the side of the pan.

Turn off the heat, add a little soy sauce or salt to taste
mix,arrange and serve.





Cooking Step by Step ( Beef Curry)

Beef Curry

Great with Rice

Easy, just follow these cooking steps:



All the ingredients for the curry.  Half a pack of the curry cubes, and slices of ginger.

Preheat pot and put beef sliced into cubes.



Cover the pot and heat until oil comes out of the beef.

Add onions cut in cubes into the pot, cover and let it simmer until onion gets translucent.

Add cubed potatoes and carrots.

Add a little soy sauce, allow the beef to soak it in, then add  enough water ,cover and let simmer until beef is tender .

These are half a pack of the curry cubes.  Cover and let simmer until cubes dissolve  in the stock.
Add more water and adjust to desired consistency.
Stir with a wooden spoon so sauce won't get stuck at the bottom of the pot.
Ready to serve 

  
Great with Plain white rice and a plateful of green leafy vegetable.


October 28, 2010

To See Yellow In White



This is a collage of my second and third lessons with Miss Fann, the first being an hour-and-a-half
spent in admiring different photos of oil paintings which she has bookmarked to show me.  I told her that the only thing I do with a pen is to write words if not draw boxes, layers and layers of boxes like this:



      Always fascinated by stairways or steps, windows, walls and pathways, which looks so easy
with just lines, I am never one that can ever make my pencil do what my eyes see or my eyes just cannot see
what it needs to convey my hand to do. Thus, ending up with a piece of paper filled up with one box after another piling on top of each other and be lost in thought.

       I don't dare voice my doubt when  I picked out a photo of a white stairway on the left and a white wall on its right for I know that a good teacher can get me to where she wants me to be because I am willing to let her lead me in this new journey. With this, my lesson in Trust.

Lesson 2
      She made me observe the lines and to my excitement,
I can see the straight lines and the slants that brought about the thickness and the surface of the steps. Now there is something else better to fill my paper than the layers of boxes.  I am thankful to have found someone to guide me along at making and doing something in which there are a number of steps. This day I applied Attentiveness.

Lesson 3
      Miss Fann asked me what colors I see on the wall in the picture.  I know it is white, and if there is something darker, maybe gray.  She asked me if I see yellow.  I told her the truth, I don't even see a gray, it was just a wild guess.  I don't see any yellow in it at all.  She pointed to the steps. In doubt, I asked her if it could be a tinge of blue.  She nodded,but to be honest, I didn't worry about not seeing  yellow, as she mixed the two colors white and yellow in the palette. She then made me try the different "butter spreaders" a name  I made up to a Chinese term that I cannot memorize. The time will come when I shall eventually learn its terms.  I filled up the wall part on my canvass and wished that I had more time to go on.

      I stopped being a student for the day, because it was time for me to go to my class and meet my students.  This time I can share with them my experiences with Honesty, Truthfulness and Total Submission and the joy that I am rewarded with when the teacher awakened my own expectations.

October 25, 2010

What Do You Want To Say?

A tired man:    At what time does your last film begin?


Mrs. W:   I'm sorry, you got the wrong number.


The tired man:   Oh, it began 30 minutes ago? Okay. Thank You.


Mrs. W. told Mr. W. about the weird phone call.


Mr. W:   That man must be happy. His wife wanted to go to the cinema but he wanted to stay at home.


Me: Tell me what it was about.

Student A: The man who called the cinema where his wife wanted to go to must be feeling tired.

Me: Try again. Does the wife want to go to a place or does she want to do something?

Student A: The man who called must be feeling tired because his wife wanted to go to the cinema.

Me: The man who called must be feeling tired because his wife wanted to go to the cinema must be feeling tired.

Student A: What's the difference? I am using a relative clause.



October 24, 2010

Fritter Away!

Sab-a banana is now to me
what a canned abalone imported from Hong Kong
was to my father years ago.

Plantain banana is the closest to it in variety
according to friends who can easily
get them whenever they crave for cooked bananas
away from home.

Here are some photos of the variety, an English name
of which I do not yet know.


This is how it looks when boiled.



It is typically cooked when green,
best eaten with forage fish pickled in brine.
(guinamos ba, sa ato pa )
It could be cooked when ripened for its faint sweet flavor
and soft, slightly glutinous texture.

Boiled with peelings, boiled unpeeled,
bar-b-qued in charcoal, candied or glaceed;
Countless ways for home-made fare,
can't be frivolous now when rare.

Sliced in half or a thin quarter,
deep fried ones, my heart hold dear.





As of now, three bags of three I see,
neatly piled in my freezer for the miser.

Not  today, fritters, there you shall stay.
Till I hear a phone call from dear friend, May.

Cooked the sago,
bought a taro,
diced them on my chopping board,
amused by my personal hoard.

Frozen slices of uncooked bananas.
Which is now...



"Init Nga Binignit"
 西米露香蕉粥 
                                       
CHOW!
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