- Make sure you have all the ingredients you need ahead of time.
- Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.
- For even cooking, cut all the ingredients the same size.
- If not following a recipe, cut all the ingredients into bite-sized pieces.
- Pre-heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)
- Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.
- Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).
- If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.
- Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).
- Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.
- Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
- Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.
- If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.
- If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.
- Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.
- When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.
- When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.
- Once the dish is completed, taste and adjust seasonings as desired.
- Serve the stir-fried dish immediately.
- Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. Suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.
Wednesday, July 30, 2008
Stir-Fry Tips ...Chinese Cuisine
The Ten Commandments of Natural PU
Interesting article I found - It is not sufficient to be a man. You must become an "idea". Women are attracted to ideas, not men. ...
- Connect. Genuine connection with another person should serve as the basis of your game. It doesn't matter how good your techniques are if you can't achieve a genuine connection.
- Positive. Always work to increase the positivity of interactions, and strive to improve the emotions of the people around you. Trying to hurt people only destroys your own value.
- Now. The immediate moment, the "now" is always more important than any previous moment. Never allow yourself to get stuck in previous moments during the pickup, regardless of what happened.
- Idea. It is not sufficient to be a man. You must become an "idea". Women are attracted to ideas, not men. Once you determine what YOU stand for, your "idea", make EVERY SINGLE element of your game congruent to that. Everything you do, say, how you dress, your mannerisms, your techniques should serve to reinforce that "idea". Any deviation from your "idea" is a leak in your game that needs to be fixed. This accounts for why some techniques work for some people and not others.
- Reveal. When using techniques and routines, you must communicate yourself through the techniques, not hide behind them. Many men got into the game because they had a fear of letting women see the real them. Routines and techniques have become a very convenient veil that they could hide behind. Don't let this happen.
- Value. Demonstrations of value should flow naturally from the reality of your life. Value is built, not fabricated.
- Vibe. Value is largely perceived as a vibe which is sensed on a subconscious level. How long does it take you to figure out if you like a person or not? 1 minute? 30 seconds? Some of my most memorable relationships came from 1-3 minute number closes.
- Focus. The nature of your thoughts is the first determinant of your outcome. Your mental "focus" always takes precedence over structure. Never sacrifice your focus in order to follow a generic linear path.
- Spontaneous. Life is unpredictable. Contingencies always come up. Since women will pay attention to your reactions in all kinds of different situations, your game is only as good as your spontaneous conversation and behaviors.
- Time. Time is irrelevant to pickup. If you spent 30 minutes with a woman, but the last 5 were boring, you would have been better off venuechanging / getting a number at the 25 minute mark. If you have a problem with flaking, you don't need to spend more time, you need to improve your vibe.
Summary: Use your time wisely. Be positive, spontaneous, focussed, in the "now"; connect, vibe, reveal your real value, and become an idea in her mind.
Monday, July 28, 2008
How to Win Friends and Influence People
It is one of the first bestselling self-help books ever published. Written by Dale Carnegie in 1936.
Fundamental Techniques in Handling People
- "Don't criticize, condemn or complain."
- "Give honest and sincere appreciation."
- "Arouse in the other person an eager want."
Six Ways to Make People Like You
- "Become genuinely interested in other people."
- "Smile."
- "Remember that a man's name is to him the sweetest and most important sound in any language."
- "Be a good listener. Encourage others to talk about themselves."
- "Talk in the terms of the other man's interest."
- "Make the other person feel important and do it sincerely."
Twelve Ways to Win People to Your Way of Thinking
- "Avoid arguments."
- "Show respect for the other person's opinions. Never tell someone they are wrong."
- "If you're wrong, admit it quickly and emphatically."
- "Begin in a friendly way."
- "Start with questions the other person will answer yes to."
- "Let the other person do the talking."
- "Let the other person feel the idea is his/hers."
- "Try honestly to see things from the other person's point of view."
- "Sympathize with the other person."
- "Appeal to noble motives."
- "Dramatize your ideas."
- "Throw down a challenge."
Nine Ways to Change People Without Giving Offense or Arousing Resentment
- "Begin with praise and honest appreciation."
- "Call attention to other people's mistakes indirectly."
- "Talk about your own mistakes first."
- "Ask questions instead of giving direct orders."
- "Let the other person save face."
- "Praise every improvement."
- "Give them a fine reputation to live up to."
- "Encourage them by making their faults seem easy to correct."
- "Make the other person happy about doing what you suggest."
Inspirational Quotes
- "All men of action are dreamers." --James G. Huneker
- "Happiness is not a station you arrive at, but a manner of traveling." --Ogden Nash
- "The only place where success comes before work is a dictionary." --Vidal Sassoon
- "The best way out is always through." --Robert Frost
- "Expect nothing. Live frugally on surprise." -- Alice Walker (writer)
- "Faith is taking the first step even when you don't see the whole staircase. -- Martin Luther King, Jr.(civil rights leader)
- "You can say the nastiest things about yourself without offending anyone." -- Phyllis Diller (comedienne)
- "Science is what you know; philosophy is what you don't know." -- Bertrand Russell (philosopher)
- "Never interrupt your enemy when he is making a mistake." -- Napoleon Bonaparte
- "To live without hope is to cease to live." Fyodor Dostoevsky (Russian writer)
- "Nothing in life is to be feared. It is only to be understood." -- Marie Sklodowska-Curie (physicist and chemist)
- "To be somebody you must last." -- Ruth Gordon (actress)
- "Use soft words and hard arguments." -- English Proverb
- "Every sweet has its sour; every evil its good." -- Ralph Waldo Emerson (author)
- "Underpromise; overdeliver." -- Tom Peters
- "The gods cannot help those who don't seize opportunities." --Confucius, c. 500 BC
- "It is cruel to discover one's mediocrity only when it is too late." --W. Somerset Maugham
- "Morality, like art, means drawing a line someplace." --Oscar Wilde
- "Ability will never catch up with the demand for it." --Malcolm Forbes
时尚短信 (1)
- 我用爱情的小箭射入你的心中，你就成为我的俘虏。我决定判你无期徒刑，永远关在我心里，不准保释。
- 男人热恋时有用不完的聪明，女人热恋时却易变得愚蠢。
- 笨男人+笨女人=结婚；笨男人+聪明女人=离婚；聪明男人+笨女人=婚外情；聪明男人+聪明女人=浪漫爱情。
- 当女人走投无路的时候，她会和一个男人结婚；当男人走投无路的时候，一个女人会和他离婚。
- 送你十二生肖：祝你聪明如鼠，强壮如牛，胆大如虎，可爱如兔，自信如龙，魅力如蛇，浪漫如马，温顺如羊，顽皮如猴，美丽如鸡，忠诚如狗，长的像猪。
- 不管地域的界限是多么遥远，亲爱的！想你的距离在每次心跳之间！
- 你是岸，我是船，你是太阳，我为你转，幸福有你才能算，给我世界都不换，因为你是我的NO.1!
- 一只猪和一只企鹅被关在-20.c的冷库里第二天企鹅死了猪没事。为什么你不知道吗？对了， 猪也不知道 哈哈
- 一等女人：家里称霸。二等女人：在家吵架。三等女人：家中挨打。四等女人：煤气自杀。
- 男女的区别：女人胖是丰满，瘦是苗条，高是修长，矮是秀气。男人胖是肥猪，瘦是排骨，高是竹竿，矮是冬瓜！
- 初恋的味道：酸奶，甜而酸；热恋的味道：酒，容易喝晕；结婚的味道：茶，不换的话，越泡越淡越无味；离婚的味道：咖啡，苦但使人清醒。
- 做家具的是木材，死人睡的是棺材，男人要的是钱财，女人要的是身材，发信息的是天才，看信息的是蠢才。
Sunday, July 27, 2008
John Chambers - Cisco CEO
Quote - Deal with the world the way it, and then... position yourself in a way that's realistic going forward
Sri Sri's tips on the art of living
This is an excerpt from Sri Sri Ravi Shankar interview with ST. He is the founder of the Art of Living movement, largest NGO sprawled across 144 countries.
- When u are happy, u are not sure u are happy. But when u are depressed, u are very sure u are depressed.
- When u shared yr misery, it will not diminish. But when u fail to share your joy, it diminishes.
- Rich people share their food. Richer are those who share power. Richer still are those who share fame. Richest of all are those who share themselves.
- Life is abt participation, not abt watching. You must be there at the dining table eating, not watching other people eat.
- There is no problem that cannot be solved. When u hv a problem that u think cannot be solved, u hv accepted it. Then it is no longer a problem, but a fact.
- The solution is the tail of every problem. Solutions come to u when u are calm and centred.
- Your life is a gift and u hv come to unwrap the gift. In the process of unwrapping, remember also to save the wrapper. Your environment, the situations around u, the circumstances in which u find yourself and your body is the wrapping paper. When we unwrap, we often destroy the wrapping paper.
- In science, knowledge comes first and then faith follows. In spirituality, faith comes first and then knowledge follows.
- There is no spirituality in the world that is devoid of service, and service cannot happen if material needs are ignored. Service cannot happen only through the lips. For service to move, u also need legs.
Famous 7 Habits
Stephen Covey Famous Seven Habits
The book on the 7 habits of Highly Effective People which made him very famous - a complete framework of universal, timeless principles of character and human effectiveness.
- Be Proactive
- Begin with the end in mind - Create in mind and then reality
- Put first things first
- Think win win - mutual benefit in yr interactions
- Seek first to understand, and then to understand
- Synergise - create new alternatives through creative cooperation
- Sharpen the saw - own personal self like physical, social, emotional, mental and spiritual
Read the book in the university.
Sunday, July 20, 2008
Pu Tien - Heng Hwa cuisine
http://www.putien.com/dishes.htm
Seldom been impressed by a new restuarant. Went with Mark for a lazy lunch and discovered a new branch at Marina Square. The Pu Tien Lor Mee is impressive and the deep fried pig trotters with pepper is awesome. Tried the mee sua and the fried Hing Wa Bee Hoon. I didnt even know that the orginal one is at Kitchener Road. Will bring my family there next time.
Mee sua with ginger pork + liver
Wanted to hv something simple and nothing beats a mee sua.
- Heat the sesame oil, then add sliced ginger and fry for 5mins until fragrant in a pot.
- Add the minced pork or liver and stir fry for 2min before adding the egg white. Fry for another 3mins.
- Add chicken stock, water, chinese wine wine and pepper. Bring to boil
- Add in mee sua and simmer for 5mins.
- Add chopped spring onion and serve immediately.
Ginger has been the Asia spice of choice for the last 5000yrs. Supposed to rid the body of pathogens and aids digestion, promotes warmth and blood circulation in the body. Also used in the treatment of coughs. Warms internal organs, min cramps, heartburn, flatulence and indigestion. Also can treat motion sickness.
Saturday, July 19, 2008
Old cucumber soup
Anyway, been learning how to cook over the course of this yr. Decided that it is a useful skill set esp when I am staying alone. I remember the old cucumber soup that has such a wonderful fragrance and a nice soup to drink during raining days. Actually cooking isn't so difficult and I hate going out to eat nowadays.
Ingredients
- One small to medium size Chinese old cucumber
- 10 red dates + wolfberries
- 6 dried scallops
- 200g pork ribs
- 1 piece dried cuttlefish (optional)
- 1 medium carrot, peeled and cut - I like to buy those small carrots in a ready pack at NTUC.
Directions
- Scrub the skin of the old cucumber clean and cut it in half, length-wise. Scoop out the seeds using a spoon. Cut into small pieces.
- Blanch the pork ribs in boiling water and drain and put aside.
- Add all the ingredients and bring to a boil for about 5-10 minutes. After which, simmer the soup over low heat for about 30 minutes. Season with salt.
Stir Fry Liver
Pig liver is a rich source of iron and protein. It tastes best when tender and not overcooked. Overcooked liver is tough and 'powdery' in texture.
- Fry onions, garlic and ginger in heated oil till fragrant.
- Add sliced peppers and lightly stir fry.
- Add liver slices, stir frying for just 30 seconds. Add oyster sauce, mix well and close lid of pan for another 30 seconds. Turn off heat and leave about 1 minute with lid on. Either that, can use corn flour paste and pour it over and wait for the sauce to thicken. Add a bit of dark soya sauce as well.
- Sprinkle pepper and garnish with spring onions. Serve immediately.
Been a while
It's been a year since my last post. Went to work in a US investment bank and it was such a huge difference since it was my first job change. Coupled with the US housing collapse and a slow and painful death to global GDP. Went for a 3 months gardening leave from Mar to Jun 07. Spent my time travelling and moving into my new place. And once I started work, it was just HARD WORK.
Thursday, November 30, 2006
Teahouse at China Square 26 Nov 06
Sometimes, I think I am getting old. I used to think abt going to the best resturants but now I try to find places that give value for money. And for that, Teahouse at China Square is a good place for Tim Sum. I used to go there quite often until my office moved to the new premises at ORQ. Anyway, woke up late in the morning and felt like having tim sum. Bought a set of newspaper and read it while having my favourites siew mai and char siew pao. Felt totally ah chek but hey, its always so nice to do that on a weekend morning.
This month was another crazy one. I went to Manila for a week for work and found out that there are so many biz opportunities (project for 2007). Appraisal time was a bit stressful for me and hey, I asked for a 20-30% increment which my boss said reasonable since I have done very well and above my budget. :-) Went house hunting and decided tat I really need a price to hedge myself against asset prices inflation. Decided to get one at River Valley which is near the work place and in the centre of the city. At S$1150 psf, felt that it was a ok price to pay. Mebbe I will just stay there. The prev owner renovated the place so well that it looks like a designer showflat. Went up to Macau/Zhuhai to play golf and gamble. The 2 places are bustling with activity and all the good restuarants are fully booked. Went for 2 weddings, cousin and a gd friend. At grace's wedding, alot of catching up with the rest of the family and all the younger cousins look so unfamiliar. They just grew so fast. Or mebbe I am ageing. And of course, I need to go for army reservist at the end of the month. I can't seemed to catch my breath. Think I shd take it easy in December.
Teahouse at China Square (Tung Lok Gp)
China Square Food Centre
51 Telok Ayer Street L3,
+65 6533 0660
Wednesday, November 01, 2006
Wagyu Burger 31 Oct 2006
Haven't been writing my tots for quite a while. But as usual, it was just so busy with work and trying to get a bit of exercise either through gym, short runs and the driving range.
Went with Ed (who disappeared after the wife gave birth to a baby boy) and RG to Uberburger for lunch. We decided to try out the prime wagyu beef burger @ S$101. The sauce is a bit too thick and rich for me to taste the foie gras and the truffles. So so meal. Nice ambience but the cushion chairs are so soft that we moved to the metal table and plastic chairs.
Thk the choice is still at Pierside Kitchen for wagyu beef burger. It was so much better value for money@ S$45. I normally order the lamb shank when I go to Pierside. And i always find it amazing that a restuarant can survive for so long. F&B biz in singapore are always so tough and competitive.
PIERSIDE KITCHEN & BAR
1 FULLERTON ROAD
SINGAPORE, SG
65-6438-0400
UBERBURGER
01-26 MILLENIA WALK
SINGAPORE,
65-6837-0280
Sunday, October 15, 2006
Nara 13 Oct 2006
It has been quite some time since we had another gathering. AT has decided to do something from Alsace. Paul Blanck was highly recommended bcos it produces wines of great finesse and purity.
Varietal Series
- 2005 Pinot Blanc d'Alsace
- 2005 Pinot Auxerrois Vieilles Vignes (old vine) (previously Tanzer's 87 points)
- 2003 Pinot Noir "F" (previously Tanzer's 87 points)
Single-Vineyard Series
- 2004 Gewurstraminer "Altenbourg" (previously Tanzer's 87 points)
- 2004 Pinot Gris "Patergarten" (previously Tanzer's 87 points)
- 2004 Riesling "Rosenbourg" (previously Tanzer's 86 points)
Grand-Cru Series
- 2002 Pinot Gris "Furstentum" Grand Cru (Tanzer's 91 points)
- 2002 Riesling "Schlossberg" Grand Cru (Tanzer's 93 points)
- 2001 Gewurstraminer "Furstentum" Vieilles Vignes (Tanzer's 92 points)
Went to Nara at Goldhill Centre for dinner at the same time. This was the 2nd time there. As usual, the food is great; the foie-gras, sashimi, miso soup, the cod fish. Very well done and impressive. Prob will make this my alternative place besides Yoyogi.
Else, I think the Alsace is a bit too sweet for me. It just felt rich and pure but wasnt my kind. Still like the bergundy whites. Well, at least, I learn something new.
The past couple of weeks had been so busy. Changed my golf grips and my swing just went haywired. Guessed I got to go back to the driving range for some serious work. Also went to take up yoga with KK. I think I just need some incentive to do some serious stretching. The haze in Singapore was also getting really bad. Think I will skip this yr's stanchart marathon. This yr training is going to waste but hey, it means I can plan for more short trips abroad during Nov and Dec.
Ben Teo, Chef
Nara Jap Rest Pte Ltd
167 Thomson Road, Goldhill Centre
(Besides UE Square)
Tel : +65 6256 6568
Sunday, September 17, 2006
Golden Palace Paragon 16 Sep 06
Been another 2 weeks since I met up with the gp.
It has been such a crazy month since I came back from summer vacations and I did not even feel I went for a holiday. Anyway, it was work, work and more work and of course, I have to start doing my running schedule for the stanchart marathon. I wonder why do I need to put myself through all this sh*t to run 42km. Guessed I just want something to look forward in life. It wasn't exactly funny when I finished last yr - my eyes teared up... how did I finish that distance?!!
Anyway, it was a Michael Lafarge/ volnay night. There is always a debate among whether his Clos des Chenes or the Clos Du Chateau des Ducs is his best wine.
- 2001 Volnay - some 30% of the vines suffered hail damage. Much like bourgogne but prettier and elegant with more weight and volume to the delicious, round flavours. finishing sweet. Nice for easy drinking.
- 2001 Volnay Clos de Chateau des Ducs (50yr old vines that produced only 20 hl/ha bcos of severe sorting). Sweetly sweet and highly complex nose of raspberries cut with black cherries and a touch of earth led to medium wt flavours and a firm, ripe, reasonably persistent back end. Delicious but yet subtle and fine. Like this one bcos it feels so alive in the mouth.
- 2001 Volnay "Clos Des Chenes" (45yr old vines that sits just above champans and heavily hit by the hail) Somewhat typical nose of strong red raspberry and strawberry aromas. Nice and firm.
Nice dinner. Now I shd really think where I shd go for my next break.
Tuesday, August 22, 2006
Teochew Restuarant Huat Kee 22 Aug 06
Havent been to this place for a long time. Came back first day and I really miss Singapore food. So, HW and I decided to have teochew porridge for lunch. Had my favourite steam promfret, fried egg and broiled vegetables. Simple and very nice. Great place for teochew food.
Contact : Lilian Lee, 74 amoy street, +65 6423 4477
Subscribe to:
Posts (Atom)