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Kefir Breakfast

December 5, 2014 Zhiwei Comments 0 Comment

Ever since I started making kefir, I’ve been serving up kefir smoothies mixed with fruits. I need to start thinking of more variety of kefir food. ?

Because I don’t add sweetener to the kefir, I’ve to mix it with sweet fruits.

Our favourite banana slices, raisins kefir! Just chop up everything. Throw them into the bowl. Scoop kefir – quantity to taste. Mix. Voila! Easy enough for breakfast!

The only one in the family who eats his kefir neat.

You can also get milk kefir from Craft & Culture! Have a healthy day!

More kefir recipes

Wow! I’ve taken such a long break from blogging. My phone is bogged down with so many photos which I’ve stored for my blog articles which I’ve no time to write. I’m blaming it all on my holiday and procrastination.

Anyway, here’s something on what I’ve been up to lately.

Milk Kefir! In a nutshell, the good bacteria in Yakult and Vitagen? That’s it! Minus the high sugar concentration in these 2 drinks.

It all started when I was lamenting about the expensive probiotics that 宝贝 was taking to keep her eczema from flaring up. And hopefully, to introduce enough good bacteria into her system that she outgrows her food allergies.

“Why don’t you try making your own?” Celly said. “Very easy wan!!”

I looked at her doubtfully… “Sure or not?!”

Her mom managed to get some kefir grains from her friends and has been making kefir for them. Her son’s eczema condition has improved tremendously after eating it. I have read about people cultivating their own kefir but I never thought it could be done in hot, humid Singapore!

So she kindly gave me some starter kefir grains, with very clear and explicit instructions on how to do it. She even lent me her plastic sieve as I only had metal ones at home. I bought the equipment from Daiso a few days later. So I’ve done a few rounds of it and glad to say, my kefir grains are still surviving!!! ✌️Thanks Celly!!!

It simply tastes like original yoghurt. Sour loh. Only 小小宝贝 eats it in its original condition. Don’t ask me how he does it! He simply loves it!! The rest of us eat it mixed with fruits or cereal!

So how to go about doing it??

This is what the kefir grains look like. The bunch of spongy curd in the container.

Pour milk over the kefir. 100ml of milk for every 10g of kefir.

It’s so easy that 宝贝 can do it too!! Cover the container and leave a little gap so that the gas produced during the fermentation can escape. Or else you will be faced with a minor explosion of fermented milk in your cupboard… Something that I don’t look forward to. Leave it in a dark and cool place. I leave it in my cupboard that’s not frequently used so that it’s not disturbed. If you want it to be more liquid (smoothie kind), take it out after 2 days. I prefer it to be more solidified so I “harvest” it after 3 days.

This is what it looks like after 3 days.

Filter it with a plastic sieve. The filtered part is what I add into fruits.

I’m left with the kefir grains after the filtering. Here we go again!

When my kefir grains propagate, I can give some away so that everyone can benefit from it. Hope they grow up soon!!!

1 Dec 2014

Thanks for all the comments and feedback left by my readers! Check out this link for more information on how to cultivate kefir and even recipes with it.

2 Dec 2014

This gets more interesting every day. After I started talking to people about kefir, I found out that kefir grains are being sold at Tekka market! So if you are in Singapore, head there!!

9 Oct 2015

A lot of things have happened since the last update. First of all, I have changed the sieve. I no longer use the one in the picture, because the holes were too big and my kefir grains kept slipping through them. So they were not multiplying at all, as I kept losing them. On the bright side, they ended up in my stomach, so it’s not too raw a deal. :p

I have since, changed to this plastic sieve and I stopped losing every single precious grain.

I have also changed my fermentation time to half a day. This is also dependent on the weather and location. As Singapore is a warm country, the fermentation time tends to be shorter than in temperate countries. If you like a more sourish taste, then you can leave it out for 1 full day. I have taken it out of the dark cupboard and left it on my kitchen tabletop so that it’s more convenient. Therefore, the fermentation temperature is higher than the dark cupboard as well. These are some contributing factors.

I have also switched to glass containers to house the kefir. Plastics are generally pretty stable and shouldn’t react with the kefir, but since I have glass containers at home, I use them instead.

New Instructions :

Put the kefir grains in a glass container with a wide opening. I’m using a pyrex glass container. For every 10g of kefir grains, pour 100ml of milk over them.
Leave them to ferment in a cool place, away from the sun. Fermentation time depends on temperature. Optimal temperature is around 22-25 degrees C. For Singapore weather, fermentation time is around half a day. If you like it to be more sourish, then ferment them for 1 full day.
Sieve the grains using a plastic sieve with fine holes. Kefir is ready to be eaten. Store them in the refrigerator.
Put the kefir grains in a glass container and repeat step 1.

25 Dec 2015

Please check out my website Craft & Culture! There’s a wealth of information on cultured food on it and its facebook page.

26 Dec 2015

The things I do with Milk Kefir! Yums!

27 Dec 2015

Don’t make the same mistake as I have done. My poor kefir starved to death….

30 Jan 2016

Temporary stopgap measure to continue with milk kefir cultivation while waiting for my new kefir grains. Yep! I continued cultivating milk kefir without the grains.

Homemade Berry Jam

September 9, 2014 Zhiwei Comments 0 Comment

Ever since I bought my Kenwood bread machine some long long time ago, I’ve been itching to make jam because it has a jam function!

And… I finally did it today!!! Because during my rare trip to the supermarket, strawberries were on sale. So I bought 2 boxes. And the blueberries were selling at a good price too, so 3 boxes of that. ?

Anyway, my kenwood jam recipe called for various stuff like sugar pectin etc, which I didn’t have. So I had to improvise and hope for the best.

After googling, I found out that a lot of fruits have natural pectin so it’s not necessary. Unfortunately, strawberries and blueberries don’t have pectin. Sigh! Luckily lemon does! So I decided to add lemon peel into the recipe.

So here’s my improvised recipe.

150g strawberries
150g blueberries
150g sugar
1tsp lemon juice
15g butter
Some lemon bits

I didn’t have a lemon zest so I used a peeler and sliced the peel into small slices. I was wondering why the recipe called for butter. After googling, it’s to reduce foam. Ah ok…

And then?? Everything goes into the bread machine.

Press a button and wait…

Meanwhile sterilize the jar. You can sterilize it by boiling it or you can put it into the oven for 20 mins at 200°C.

And the final product?? Ta da!!

Absolutely yummy! Full of natural goodness! Although it’s not as sweet as the commercial ones but I still find it a little too sweet for my liking. I’ll reduce the sugar amount in my next attempt.

But it was a chore to wash the bread machine. The melted sugar and jam paste flew everywhere and stuck to the machine. Took me a long time to get everything off… So, clean up while the machine is still warm.

Meanwhile, it’s jam time tomorrow!

A side titbit :

Pectin is a naturally occurring substance that makes jellies gel and gives jams their yummy spreadable consistency. Fruits that are low in pectin usually need to be combined with high-pectin fruits in order to get a good gel.

High Pectin Fruits
apples
citrus rinds
crab apples
cranberries
currants
gooseberries
plums
grapes
quinces

Low Pectin Fruits
apricots
blueberries
cherries
elderberries
peaches
pears
pineapple
raspberries
strawberries

My Last Big 3 Birthday!

May 9, 2014 Zhiwei Comments 0 Comment

This marks the last big 3 I’d ever be. Moving into a new decade next year. When I was young, year 2000 was a huge thing! And now it’s already 2014!

And anyone aged >30 years old = old. Darn! That makes me older than old! Anyway 40 is the new (Erm…) 30?? I was going by 40 is the new 20, but everyone thinks that I’m pushing it, so I’m settling for 30.

I’ve had quite a few birthday celebrations. Thanks buddies!!! Yesterday’s was probably the finale (already week long celebration).

I was moping around because he didn’t mention anything about it. So sian. I told him I’m going to Mia on HIS birthday! Hmpf! *fold arms*

So he said,”ok lah! Pick you up at 630! Secret place!” Right… I was contemplating wearing tshirt and shorts….

So 630 came. I sulkily went up the car and then… Ta da!

Surprise!! Must give it some airtime for I’ve not received a bouquet for the looooongest time ever!!!

Another shot! Must milk it for its worth!

“So where are we going?”
“Hilton lar”
“Hilton?? Iggy’s?!?!”

Wow! Iggy’s is a place that I’ve always heard of but have never been there. The last time we went to a posh place was to au Jardin!!! And that was dunno how long ago!!!

Iggy’s!!! ???

Must give the person who’s footing the bill some “FaceTime” too.

The ambience was fabulous! Service of course “one level sart! 一级棒!” (That means very good! Not the kind that you wave like crazy but people look through you like you are Ms Invisible).

The menus we took.

And next… Yes next… Don’t blink!! It’s food art!!

Oyster pudding!! It’s super fresh oysters in chawanmushi kind of pudding. He’s not an oyster person so I gobbled it up!

Sea urchin on angel hair pasta with green peas. This is the 3rd time in my life that I’m eating sea urchin. Yums!

Scallop that’s just nicely cooked! So tender and it melts in your mouth. The bubbly white stuff is onion sauce. Then there’s caviar on cream cheese (I think…).

Tuna belly on a bed of veggies, drizzled with Yuzu sauce. It’s melt-in-your-mouth tuna! *drool*

Sea bream on spinach sauce. We missed out the crabmeat appetizer photo because my phone was out of storage and I forgot to take the photo again. ?

Truffle covered pork belly on white asparagus. My dieting starts next month!!

Seafood risotto. Risotto infused with seafood taste and shellfishes!

Seafood pasta. It’s yummy but I can’t identify it on the menu though… If they give extra food, then just eat lar… Right??

Wagyu beef!! The most highly marbled beef in the world!! It’s soft and tender!! He agreed that it’s delicious but argued that he preferred the “dua gong gong” (big piece) kind at Morton’s. Sigh…

Hungarian pork! Nice! But of course, my Japanese beef beats it hooves down!!!

Dessert!!! Some sorbet with earl grey jelly. The combination rocks!!!

His dessert… Some passion fruit thingy in brands essence lookalike jar. Can’t find it on the menu. Substandard he declared!

With a cheapo substandard straw. Lol. I think it’s a filler dish because we can’t find it on the menu. My menu has 3 more dishes than his. So I suspect, they whipped up filler dishes because it won’t look too nice when I get served and he gets nothing. So it’s a bonus dish = Mai Hiam lar! (Don’t complain about it!)

One of the nicest desserts I’ve tried. Champagne sorbet! With crispy puff, berries, fruit jelly sheets. Visually appealing and palate pampering!!

My birthday cake! I’m 1 year old!! Fat hope!! I made my (many) wish and he said,”why is your wish taking so long?! Must be making a lot of wishes!! Greedy leh you!” Shucks! I got caught!!

The melting chocolate cake was yummy! But I was too stuffed to finish it!!

My mysterious birthday egg…

Hmmm…I don’t make a very good food blogger. Not enough gastronomically appealing vocabulary…

But you get the idea! Iggy’s is AWESOME!!!

Homemade Almond Milk

April 20, 2014 Zhiwei Comments 0 Comment

Hmm… I seem to be doing a lot of posts on food lately. Trying to be more domesticated for the sake of the children.

The food stuff I do aren’t too adventurous… pretty idiot proof on the whole. Well, considering my less than illustrious track record in home economics, they are usually very simple to prepare. I should list out my home economics exploits one day…

I have been ordering almond milk (original and unsweetened) from Iherb. 2 liter bottles and believe or not, the children finish them within 2-3 days!! Ok I do drink some of it (figured that since I pay so much for it, I should benefit from the high calcium and low fat properties too!)

However, the supply has been erratic because Iherb decides every other day to discontinue it!!! Gah!

I had to turn to a more expensive local source – silk almond milk from cold storage or market place. And even that source isn’t too reliable either. We buy up all the available stock (just 5 packets) at any branch whenever we see it!

I googled on the almond milk recipe and decided that it’s within my idiot proof skills to make it. So I started stocking up on organic almonds, for rainy days….

It doesn’t come any cheaper than the store bought ones (not factoring the p$ per hour of my time that I used to make it) but it’s awfully tedious!!! And messy… Maybe it’s just me… ?

Anyway, here goes …

2 packets of 213g of almonds yielded just about 2-3 liters. Only….

Soak the almonds in water, just enough to cover them for 1-2 days to remove the phytate. By removing the phytate, the body is able to absorb more of the goodness in the almonds. Basically, the longer the almonds are soaked, the more water they absorb, thus yielding a higher quantity of creamier almond milk.

My fat almonds – after being soaked for almost 2 days…

Add the almonds into the blender. For every cup of almonds, I use 2 cups of water. If you don’t like the original unsweetened taste of almond milk, you can add maple syrup / honey / other sweeteners to taste. Or you can even add pandan juice to make pandan almond milk!

Anyway it’s for the children, so no sweetener was added.

Then… Blend… Pretty no brainer right??? Hehe.

I pour the blender almond milk into a soup cloth to strain the almond bits out.

Looks yummy eh?? Why is it in a plastic container… I wasn’t quite prepared for it. No glass bottles at that point of time. So I just “hum tummed” any empty container I could turn out in my cupboard!!! Made a mental note to pick up proper glass bottles from Ikea. And a funnel too. I used to have one, but don’t know where it disappeared to. Sigh…

It’ll probably last 2-3 days.

I air fried the leftover almond bits at 160°C for 15 minutes. Quite crunchy and fragrant after that. 宝贝 has been eating it during snack time. Healthy snacks! I’ve been adding it to my breakfast cereal. Probably it can be added to cooking and even baking! So no wastage!

But damn! It was hard work!!! I drank a big cup of it to reward myself!

Adding On to 小小宝贝’s Purée Repertoire – Asparagus Purée

April 8, 2014 Zhiwei Comments 0 Comment

小小宝贝 has finally sprouted 2 tiny teeth, after 12 months. He’s a late “teether” just like his sister, for his Mama (yours truly) was an even later “teether”. According to my parents, my first tooth sprouted when I was 2 years old. They were going to make dentures for me as they suspected that I would be going through life without teeth!!

The good thing with having a late “teether”, especially when I’m breastfeeding him, I don’t get bitten. And the teeth start deteriorating later.

So I’m still putting him on purée diet although I’m now making his purée more chunky. And some soft fruits and vegetables like bananas, strawberries, pumpkins etc, he’s started to take bites out of them instead of being purée fed.

And I’m expanding his food repertoire so that he gets to taste a wide variety of food in their natural form without mixing them together.

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, as the asparagus plant is relatively rich in this compound.

I chopped them up in small pieces. Steam them for 15 mins then blend.

All yummy and ready for consumption!

Food diary summary…

Homemade Strawberry Ice Cream

March 25, 2014 Zhiwei Comments 0 Comment

Wow! I found this half written draft amongst my published posts. Let me finish it before 小小宝贝 wakes up.

Making homemade ice cream is much easier than you think. I’ve always thought that I need an ice cream machine. Actually I bought one like a decade ago. It’s probably still in my Mom’s storeroom. Still not opened… *faint*

Here’s what you need : strawberries. Haha. No brainer right?!Freeze them overnight.

The food I produce are usually no brainers, based on my less than illustrious track record in home economics. (Makes a mental note to list my home economics exploits/disasters one day)

Frozen strawberries. Rock hard!

I added some bananas to it to give it a natural sweetness, in case the strawberries are too sour. Add a dollop of natural yoghurt and milk. Then blend.

It works for various kinds of fruits. Just remember to balance sour fruits with sweet ones, such as bananas.

It feels more like sorbet though. But it’s yummy and at least I know what goes into it. No artificial sugar or preservatives.

You can freeze it if you are not eating it immediately.

Weaning off Breastmilk – Almond Milk

March 12, 2014 Zhiwei Comments 0 Comment

My target for breastfeeding 小小宝贝 was 12 months. He’s now 14 months old. Hmm… Seems like I’ve exceeded expectations (in corporate terms ?). Anyway the breastmilk has been dwindling and he’s deriving more nutrients from solids than BM anyway. So it’s more like a good to have but not a necessity.

And it’s more of an emotional connection for me. It’s great to feel needed. ☺️That’s why I’ve been delaying the weaning. For 宝贝 I wasn’t given a choice. She refused to latch on after I was away for one week. We will see how it goes for him.

I’ve reduced my pumping to just 12 noon lunch time and evening 6pm.

Due to experiences with 宝贝’s food allergies and eczema, I’ve been reading up a lot on nutrition, diet and whathaveyous. So instead of formula milk (cow’s milk) which has a lot of additives, I’ve decided to go with plant milk, almond milk.

Although it’s low in fats, but it’s extremely high in calcium and other forms of nutrients. In fact, even higher than animal milk. Fats can be easily replaceable through other food.

The only concern is – is he allergic to almond which falls under the high allergenic group, nuts.

I bought this from Iherb, original, unsweetened almond milk.

I tried it myself… Eh! Quite nice!!

So I gave both of them some, in the morning. In case allergy develops, I’ve time to bring him to the clinic for anti histamine.

And guess what, both of them were fighting to drink it. Good news!!! After 3 days, it’s been confirmed that he’s not allergic to almonds. Time to try other nuts which are full of wonderful stuff! ??

The bad news is, Iherb discontinued this right after I bought my first packet. Sheesh!

So it’s off to cold storage to buy the expensive Silk brand almond milk. $15 per packet.

Food diary summary

My homemade almond milk recipe

Food Diary Summary

January 1, 2014 Zhiwei Comments 0 Comment

Day 1 : Breakfast 1 teaspoon brown rice cereal
Day 2 : Breakfast 3 teaspoons brown rice cereal
Day 3 : Breakfast 3 teaspoons brown rice cereal; Dinner 3 teaspoons brown rice cereal
Day 4 : Breakfast 3 teaspoons brown rice cereal; Lunch 6 teaspoons pumpkin purée; Dinner 3 teaspoons brown rice cereal
Day 5 : Breakfast 3 teaspoons brown rice cereal; Lunch 6 teaspoons pumpkin purée; Dinner 3 teaspoons brown rice cereal
Day 6 : Breakfast 3 teaspoons brown rice cereal; Lunch 6 teaspoons pumpkin purée; Dinner 3 teaspoons brown rice cereal
Day 7 : Breakfast 3 teaspoons brown rice cereal; Lunch 5 teaspoons spinach purée; Dinner 3 teaspoons brown rice cereal
Day 8 : Breakfast 3 teaspoons brown rice cereal; Lunch 5 teaspoons spinach purée; Dinner 3 teaspoons brown rice cereal
Day 9 : Breakfast 3 teaspoons brown rice cereal; Lunch 5 teaspoons spinach purée; Dinner 3 teaspoons brown rice cereal
Day 10 : Breakfast 3 teaspoons brown rice cereal; Lunch 6 teaspoons apple purée; Dinner 3 teaspoons brown rice cereal
Day 11 : Breakfast 3 teaspoons brown rice cereal; Lunch 2 teaspoons apple purée; Dinner 3 teaspoons brown rice cereal, 6 teaspoons apple purée
Day 12 : Breakfast 3 teaspoons brown rice cereal; Lunch 6 teaspoons apple purée; Dinner 6 teaspoons pumpkin purée
Day 13 : Breakfast 4 teaspoons brown rice cereal; Lunch 6 teaspoons sweet potato purée; Dinner 6 teaspoons apple purée
Day 14 : Breakfast 4 teaspoons brown rice cereal; Lunch 60 ml sweet potato purée; Dinner 30 ml spinach purée
Day 15 : Breakfast 4 teaspoons brown rice cereal; Lunch 60 ml sweet potato purée; Dinner 30 ml apple purée
Day 16 : Breakfast 4 teaspoons oatmeal cereal; Lunch 30 ml spinach purée; Dinner 60 ml apple purée
Day 17 : Breakfast 4 teaspoons oatmeal cereal; Lunch 60 ml apple purée; Dinner 30 ml spinach purée
Day 18 : Breakfast 4 teaspoons oatmeal cereal; Lunch 30 ml spinach purée; Dinner 60ml apple purée
Day 19 : Breakfast 4 teaspoons oatmeal cereal; Lunch 30 ml sweet pea purée; Dinner 60 ml apple purée
Day 20 : Breakfast 5 teaspoons oatmeal cereal; Lunch 30ml sweet pea purée, 60ml apple purée; Dinner 30ml Spinach purée, 60ml pumpkin purée
Day 21 : Breakfast 5 teaspoons oatmeal cereal; Lunch 30ml sweet pea purée, 60ml apple purée; Dinner 30ml Spinach purée, 60ml pumpkin purée
Day 22 : Breakfast 5 teaspoons oatmeal cereal; Lunch 30ml spinach purée, 60ml pear purée; Dinner 30ml Spinach purée, 60ml apple purée
Day 23 : Breakfast – increased to 6 teaspoons oatmeal cereal. Lunch – pear purée 2nd day
Day 24 : Lunch – pear purée 3rd day
Day 25 : Lunch – new purée – carrot
Day 26 : Lunch – carrot purée 2nd day
Day 27 : Lunch – carrot purée 3rd day
Day 28 : Lunch – new purée – banana
Day 29 : Lunch – banana purée day 2
Day 30 : Lunch – banana purée day 3
Day 31 : Introduction to meat purée. Lunch – new purée – cod fish purée
Day 32 : Lunch – cod fish purée day 2
Day 33 : Lunch – cod fish purée day 3
Day 34 : Lunch – new purée – chicken purée
Day 35 : Lunch – chicken purée day 2
Day 36 : Lunch – chicken purée day 3
Day 37 : Lunch – new purée – beef purée
Day 38 : Lunch – beef purée day 2
Day 39 : Lunch – beef purée day 3
Day 40 : Increase to 2 purées for lunch and dinner. Lunch – 1 meat purée, 1 fruit purée. Dinner – 1 veg purée, 1 fruit purée. Lunch – new purée – avocado purée
Day 41 : Lunch – avocado purée day 2
Day 42 : Lunch – avocado purée day 3
Day 43-45 : No new purée introduction (near the departure of holiday)
Day 46-59 : No new purée introduction. (On holiday)
Day 60 -61 : No new purée introduction. (Too concussed from the trip :p)
Day 62 : Lunch – new purée – pork purée
Day 63 : Lunch – pork purée day 2
Day 64 : Lunch – pork purée day 3
Day 65 : Increase of no. of purée from 2 to 3 for lunch and dinner. 1 meat purée (30 ml), 1 veg purée (30 ml), 1 fruit purée (80 ml)
Day 66 : Lunch – new purée – apricot purée
Day 67 : Lunch – apricot purée day 2
Day 68 : Lunch – apricot purée day 3
Day 69 : Lunch – new purée – broccoli purée
Day 70 : Lunch – broccoli purée day 2
Day 71 : Lunch – broccoli purée day 3
Day 72 : Introduction of Lactogg before breakfast
Day 73 : lactogg day 2
Day 74 : lactogg day 3
Day 75 : Lunch – new purée – white bait purée
Day 76 : Lunch – white bait purée day 2
Day 77 : Lunch – white bait purée day 3
Day 78 : Lunch – new purée – salmon purée
Day 79 : Lunch – salmon purée day 2
Day 80 : Lunch – salmon purée day 3
Day 81 : Lunch – new purée – threadfin purée
Day 82 : Lunch – threadfin purée day 2
Day 83 : Lunch – threadfin purée day 3
Day 84 : no new purée – slack :p
Day 85 : Lunch – new purée – prune purée
Day 86 : Lunch – prune purée day 2
Day 87 : Lunch – prune purée day 3
Day 88 : Lunch – new purée – white cabbage purée
Day 89 : Lunch – white cabbage purée day 2
Day 90 : Lunch – white cabbage purée day 3
Day 91 : No new purée….
Day 92 : No new purée…

New food introduced.
– Strawberries. No allergy. Thank goodness
– Almond Milk. Preparing for BM weaning.
– Asparagus purée

Char Bee Hoon (Liaoful, Bee Hoon Less)

November 4, 2013 Zhiwei Comments 0 Comment

I did my first Char Been Hoon (fried vermicelli) yesterday. Looks like I’ve been over zealous with the liao. You can still see a few strands of bee Hoon if you squint hard enough at the picture.

As usual, my char bee Hoon (Liao-ful bee Hoon-less) was atypical. I just had to make do with the ingredients I could come up with when I raided my refrigerator. And I had to also take into consideration 宝贝’s seafood allergy. So no shrimps (I love them! Ok lar… Reduced contribution to bad cholesterol), any form of seafood and oyster sauce.

My refrigerator rummaging yielded half a white cabbage, some minced meat shiitake mushroom mixture, roast pork, eggs, soup stock.

Next – idiot proof steps for the uninitiated like me.

Soak the dried vermicelli in water for 30 minutes. Prepare your ingredients. It takes about 30 mins to do all these…. If only someone buys me a James Oliver food processor… On top of my already numerous kitchen gadgets. Hehe.

The roast pork went into the air fryer for 15 mins at 200°C. I love Sio ba with crispy skin. I beat up the eggs and fried them. Then… Chop everything up, including the roast pork.

Fry some garlic and shallots until they are slightly brown. Add the softened vermicelli (without the water… Mind you). Add the condiments eg light soya sauce, oyster sauce, salt, pepper, wine etc to taste. I only added a little soya sauce and wine. Stir fry the vermicelli until they are evenly coated with your sauces. I added my soup stock and simmered the vermicelli and the chopped cabbage in it until the cabbage was softened and the soup was absorbed by the vermicelli and cabbage. Throw in every thing else. Mix well. It’s time to serve the food.

My One Cent Worth of Thoughts

An Extremely Valid Reason for Skiving

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