Do Not Conform To The Pattern Of This World

I have always like tofu but have only posted twice, here and here for this month's Little Thumbs Up 'Tofu" hosted by Mich from Piece of Cake. The reasons being that I don't have many tofu dishes and most of my tofu dishes are just simple common fare which most of you would probably have cooked at home before. This Salmon Belly Miso Soup is no exception.

The recipe is adapted from Ms Tan Hsueh Yun of Hunger Management, The Sunday Times. I have always enjoyed reading her posts and have cooked some of her recipes. This recipe is great for first time cook who wants to cook Japanese food at home.

Note: I did not follow the recipe accordingly. Below picture shows the ingredients I used. All this are cooked with 1L of water and 2 tablespoons of miso paste.

Salmon Belly Miso Soup
The Sunday Times
serves 4-6

Ingredients

300g salmon bones
1.5 L water
60ml sake (optional)
300g salmon belly strips
250 daikon
400g napa cabbage, about half a head
200g shimeji mushrooms
100g enoki mushrooms
100g miso
300g block silken tofu
3 to 4 stalks scallions, chopped


Method

• Rinse the salmon bones under running water. Place in a medium saucepan. Add the water and sake, bring to a boil, then turn the heat down. Simmer for 30 minutes.
• Rinse the salmon belly strips under running water. Scrape the scales off the skin with a sharp knife, rinse again and pat dry. Using a pair of sharp kitchen shears, cut off the fins attached to some of the strips(did not do this step). Throw the fins into the pot with the salmon bones. Cut the belly strips into 3 to 4cm lengths, set aside.
• Peel the daikon. Cut in half lengthwise and then slice thinly into semi-circles crosswise. Set aside.
• Remove and discard the outer leaves of cabbage, cut out the core and cut the cabbage in half lengthwise. Slice thinly crosswise and set aside.
• Slice the roots off the shimeji and enoki mushrooms, separate the caps, rinse under water, drain and set aside.
• After 30 minutes, strain the fish stock into another medium saucepan. If you like, scrape the salmon off the bones and add it to the stock. discard the bones.
• Bring the stock to a boil. Add the miso and stir to mix thoroughly. Add the daikon, lower heat to medium and cook until the radish is soft.
• Bring the heat back up to high, add the cabbage, mushrooms and salmon belly.
• Slice the tofu into cubes and add to the pot. Bring to a boil.
• Ladle the soup into individual bowls, top with chopped scallions if using. Serve immediately.

 I took this as a meal for lunch. I give this healthy soup a big thumbs up for myself! 

Linking this post to Little Thumbs Up "Tofu" hosted by Mich, organised by Zoe and Doreen.

Totally Transformed!

Totally  Transformed! is the theme for our church Sunday School children's Camp. 

Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Romans 12:2a

Below is the theme song by Jana Alayra

It Is More Blessed To Give

Any budget conscious home cooks will love to cook this hearty soup, Bacon, Corn and Potato Chowder. It costs very little to make and it is very filling too. You be surprised to know it uses no chicken broth or cream, so it is easy on the waistline and pocket too.
This is my second Curtis Stone's recipe, and  I am convinced this hottie chef can creates great food as well.

 This recipe was originally from Curtis Stone's nan and there is an updated version in his new book,
What's For Dinner?. In the book version, low sodium chicken stock and part whipping cream are used for liquid. But I think the Coles's recipe works just as great too.

Bacon Corn and Potato Chowder
Curtis Stone Feed Your Family

Ingredients

4 rashers Short Cut Bacon (back bacon)
1 tsp unsalted butter
1 medium brown onion, rough chopped
2 cloves garlic, finely chopped
2 sticks celery, cut into 1 cm pieces
2 sprigs thyme
1/8 tsp ground cayenne pepper (dry chilli flakes)
2 tsp plain flour
1 cup water
1 large baby potato, peeled, cut into 1 cm cubes
3 cups milk (low fat UHT)
4 cobs sweet corn, kernels removed (frozen corns)
1 tbsp parsley, chopped (thyme sprig for garnishing)

Method

• In a large heavy-based saucepan, cook the bacon over medium heat for about 2 minutes. Add the butter and cook for 1-2 minutes until melted and just golden.
• Add the onion and garlic and cook for about 4 minutes until the onion is soft.
• Add the celery, thyme and cayenne pepper and cook for 4 minutes, being careful not to colour the vegetables.
• Add the flour and stirring constantly, cook for about 2-3 minutes.
• Stir in the water and potato. Cook for 8 minutes or until the potato is tender.
• Add the milk and corn to the pan and increase the heat to medium high. Bring to simmer, stirring constantly.
• Once the soup has reached a rapid simmer, cook for 3 minutes or until the soup has thickened. Discard the thyme sprigs and season the soup to taste with salt and pepper.(pepper only)
• Ladle the soup into four bowls, garnish with parsley and serve.(garnish with thyme sprig)

This post is linked to Cook Like A Star hosted by Zoe from Bake for Happy Kids, Grace from
Life Can Be Simple and Baby Sumo from Eat Your Heart Out

It is more blessed to give than to receive. Acts 20:35

Do Your Best, Give Your Best

This is only a part of the 30-minute meals from Jamie Oliver.
30- minute meal? You're pulling a fast one, Jaime. Your book, Jamie Oliver 30-minute Meals has made your fans feeling flustered, stressed and panicky.  Many of them couldn't complete the cooking in 30 minutes. However, all agreed that the meals are delicious, restaurant quality.
Well, I know you didn't promise we can cook within 30 minutes.  If we have read your introduction, we would have  known this is about training and organizing in the kitchen, and with practice we can do a meal in 30 minutes.

I am not a very competent cook albeit an avid one, there is no way I can prepare a 3 course meal in 30 minutes.  I am going to pick some of the recipes from the book to cook at my normal pace and not turn my kitchen into Hell's Kitchen. With practice, I might be able to do it one day.
Today, I am cooking Jamie Oliver's Cypriot Chicken with Pan Fried Asparagus. To complete the meal, Fresh Tomato Soup with Basil from Delia Smith, adapted by Eat your heart out and Focaccia with Onion and Rosemary, a Gary Rodhes recipe adapted by Sonia from nasi lemak lover. .

This soup is incredibly easy to prepare. Delicious and healthy.

Stuff Cypriot Chicken
serves 2
Adapted from Jamie Oliver 30-minute meals

Ingredients

1/2 small bunch of fresh flat leaf parsley
1/2 small bunch of fresh basil
4 jarred sun-dried tomatoes
2 cloves garlic
50g feta cheese zest of 1/2 a lemon 2 x 180g chicken breasts, preferably with skin on and bone in
olive oil
2 sprigs of fresh rosemary

Method

• Pile the parsley,basil and sun-dried tomatoes on a chopping board with a pinch of pepper and a drizzle of oil from the jar of tomatoes Crush over the garlic and then finely chop everything together, mixing as you go.
• crumble over the feta cheese and mix altogether again along with the lemon zest.
• Tear off a big sheet of grease proof paper and line up the chicken breasts on it, skin down. Using a small and sharp knife, cut into the chicken breasts to make a small opening where the stuffing can hide. You want to be able to fit quite a bit in there, but  also make it so it can close back up and not fall apart.
• Divide the filling into the chicken breasts, squashing it in and folding the chicken over to cover it.
• Put a large frying pan over medium heat with a lug of oil. Place the chicken breasts in skin side down.
• Take a new piece of grease proof paper slightly bigger than the saucepan. Scrunch it up into a ball, rinse it under the tap, and then tuck it over the chicken  as a cover.
• After about 5-10 minutes in the frying pan, the chicken should be golden underneath. Carefully turn the chicken breasts over and throw the rosemary on top. Cover again with the grease proof paper.
• After chicken is done, place on a chopping board and carefully slice the chicken. Pour any leftover pan juices over the chicken slices and serve.

I never like chicken breast, but this is very tender and really soft and flavorful from the cooking method (wet grease proof paper cover) and herb stuffing. You can use any herbs you like with the stuffing. It is best not to serve on a wooden board because the board absorbs the pan juice quickly. I cooked half recipe.

I recorded this because the foccacia was so crispy outside but soft and moist inside. I used red onion because that was what I had and also ran out of fresh rosemary.

Do Something Beautiful For Jesus (Sunday sermon)
Mark 14:1-9

I ponder on my best offering to Jesus.

Serving 
Is my best offering of Sunday School lessons thoughtfully, carefully and prayerfully prepared?

Witnessing
Is my best offering of witnessing fearful, hesitant and uncomfortable?

Walking
Is my best offering of walking closely irrelevant, inessential and at random?

Are all my best offerings for own gains, pride and glory? Are all my best offerings strained, burdened and wearied?

I am comforted to know in Colossians 3;23-24
Whatever you do, work at it with all your heart, as working for the Lord, not for human masters, since you know that you will receive an inheritance from the Lord as a reward. It is the Lord Christ you are serving.


2 Timothy 2;15
Do your best to present yourself to God as one approved, a worker who does not need to be ashamed and who correctly handles the word of truth.

Blessed Are The Meek

Do you like Chinese Chicken and Sweet Corn Soup? I do. Some Chinese restaurants serve this with crab meat instead of chicken. You can find chicken and sweetcorn soup on the menu of many Chinese restaurants overseas. Maybe it is the sweet taste of corn that appeals to the westerners or the egg drops in the soup is uniquely Chinese. Whatever it is, the soup is Cantonese and it is delicious and comforting.

I made this soup for two using home made chicken stock. You can of course use ready to use broth. I added my leftover can cream of corn and fresh corns for the soup. I like to add fresh corns for the taste and crunch.  The sliced Chinese mushrooms are for texture and also help to balance the corn sweetness.

Chinese Chicken and Sweet Corn Soup
serve 2
Adapted from mycookinghut
Ingredients
600ml chicken stock
100g chicken breast
2 chinese mushroom, soaked until softened and cut into strips
300g sweet corn kernels
4 tablespoon cream of sweet corn
10g cornflour
1 egg, beaten
1 spring onion, chopped  for garnish
ground white pepper and salt/soy sauce to taste



Method

• In a saucepan, bring the chicken stock to the boil, add the chicken breast and boil till cooked. Shred chicken breast into thin strips. Skim any scum if any.
• Add the corn kernels and  chicken strips(reserve some for garnishing) Chinese mushrooms,  and cream corn. Cook for 1-2 minutes. Blend the cornflour with about 2 tablespoon of water, stir into the sauce until the required thickness.
• Using a fork, stir in circles constantly, pouring in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup. Garnish with chicken strips, and sprinkle sweet corn kernels and chopped spring onions.

Note: Adding the cream of sweet corn gives the soup a creamier and richer corn taste.

The Beatitudes

Blessed are the meek, for they will inherit the earth. Matthew 5:5

Meek is defined as gentleness here. It is one of the Fruit of The Spirit. Those who submit to God belong to His kingdom.

This post is linked to little thumbs up 'Corn' hosted by Esther of  Copycake kitchen, organised by Zoe of Bake for Happy Kids and Mui Mui of My little favorite DIY

Blessed Are Those Who Mourn

This chowder was inspired by Nigella Express Sweetcorn Chowder with Toasted Tortillas. In the TV episode, the frozen sweetcorn was blended together with the spring onions, garlic and semolina. Then it was cooked on the stove top  with vegetable stock, and served with cheese coated tortilla chips.
My version has no semolina and spring onions, but chopped white onions. I did not blend until smooth because I like some corn texture in my soup. I used flour tortilla toasted with shredded cheddar, a healthier option than the store bought tortilla chips. This naturally thickened creamy soup is very hearty and healthy, with no added salt. I had this soup with Corn, Zucchini and Roasted Tomato Frittata.  Yeah, Thumbs up from me!

Sweetcorn Chowder with Toasted Tortillas
1 big serve

200g frozen corns
200ml vegetable stock, low sodium
1 small onion, finely chopped
1 clove garlic, chopped
1 tablespoon olive oil
Ground pepper

Tortilla Chips
I piece tortilla wrap, cut into 8 triangles
Shredded cheddar



Method

• In a small pot, fry onions and garlic with olive oil for a minute. 
• Add corns and vegetable stock. Blend the mixture.
• Bring the blended soup to boil, and let it simmer for a few minutes. Pepper to taste.
• Bake tortilla in 200C oven for a few minutes until brown and crisp, turn chips over and top with cheese. 
• When cheese is melting, remove from oven.
• Ladle soup into serving bowl and put a tortilla chip in the middle, and extra chips at the side for dipping.

The Beatitudes

Blessed are those who mourn, for they will be comforted. Matthew 5:4

Those who regret or express grief and sorrow of their sins and who seek Christ in repentance.  It is through their mourning, they are awakened to God.who can comfort and transform them.

This post is linked to Little Thumbs Up 'Corn' hosted by Esther of Copycake kitchen, a blog hop event organised by Zoe of Bake for Happy kids and Mui Mui of My little favorite DIY

All the Way My Savior Leads Me

Clam Chowder is my favorite soup. This soup is made even more delicious, more flavorful with added saffron. I also used fresh clams bought from the market, so you can imagine the sweetness of fresh clam broth in this soup. I did not have bacon so I substituted the bacon with homemade 烧肉 (crispy pork). You can add more or less of the vegetables and use all clam juice for the soup.

Clam Chowder with Saffron
serve 2


Ingredients

150g clams,flesh
1 cup clam broth
25g butter
30g bacon, diced (crispy pork)
50g onions, minced
40g celery, diced, parboiled
25g carrots, diced, parboiled
100g potatoes, small cubes,parboiled
1/2 cup chicken broth
1/2 cup cream or milk
2 tablespoon flour
Black pepper to taste


Method

• Wash and soak clams(500g) in salted water for at least half an hour. Add one cup of water to cook the clams. 
• In a saucepan, melt the butter over medium heat. Fry the bacon with the onions. Add in the vegetables. Stir in the flour and cream. Add in the clam juice and chicken broth.. Heat, but do not boil. 

• Add a pinch of saffron and stir in the clam flesh. Stir the soup until the it reaches the right consistency.

• Cream Soup is done with the right consistency when a thin film coats the back of a soup.

A Farewell


"Even though I walk through the valley of the shadow of death, I will fear no evil,  for you are with me; your rod and your staff, they comfort me."    Psalm 23:4





An elderly member of my AG group went home to the Lord last Saturday.  Pastors and church members have been visiting him since he was hospitalized for cancer treatment. The late Mr L accepted Christ in 2011.
Despite being a new believer, Mr L was faithful and believed in God's promises till his last breath. On our last visit to the hospital, we sang his favorite hymns, "I Don't Know About Tomorrow"  and "All the Way My Savior leads me". There was no fear of death in Mr L. He had a calm and serene demeanor. He was ready and waiting for his Savior to bring him home, to the Glory Land.

At his wake, his sons delivered a touching eulogy about him being a good and loving husband, a caring and supportive father, a kind and doting grandfather and an officer and a gentleman (The late Mr L served in the navy).  The son also read an email he had received from Mr L. The son was working in Manila then when Mr L had just accepted Christ. In his email addressed to his children, he urged his children to receive Christ, and reiterated that it was not a rush decision he made to become a Christian. He had understood perfectly the key verses of the book of Romans after several sessions with the church pastor.

Romans 1:16 "For I am not ashamed of the gospel, because it is the power of God that brings salvation to everyone who believes: first to the Jews, then to the Gentle"

Romans 3:23 "For all have sinned and fall short of the glory of God, and all are justified freely by his grace through the redemption that came by Christ Jesus"

Romans 6:23 "For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord."

Romans 8:28 "And we know that in all things God works for the good of those who love him, who have been called according his purpose."

Thank You Gifts

Pumpkin Soup

I always love soups, all kinds of soups; cream,consomme and chinese clear soup. If I lunch out alone, I would usually order soup and bread or soup and rice. I have made mushroom soup before, but this is my first homemade pumpkin soup. This recipe comes from a book I received from my church pastor as teachers appreciation gift. He also gave me another book, 66 pocket prayers book.

I hope you will make this today because it is very delicious and healthy, using not cream but soya milk. I used my homemade chicken stock as liquid and adapted the recipe to 1 serve because no one in the family likes pumpkins.


Serves 4
Ingredients
1 medium size pumpkin about 1 kg pumpkin pulp - without skin and seeds. Cut into small pieces of about 60mm by 20mm.
225gm carrots peel and cut into small pieces (optional)
1 tablespoon butter or olive oil(preferably olive oil)
1000ml water( preferably distilled water for detoxification program ) or chicken stock
500ml unsweetened soy milk
Fresh parsley to garnish

Method
1. Into a heated soup pot, add into it the butter/oil and sweat the carrots and pumpkin. When the vegetables are coated with the butter/oil, add water just enough to cover the vegetables.
2. Cover pot and let the vegetables boil for about 15 minutes, until just soft enough to eat. do not overcook.
3. When the vegetables are sufficiently cooled, blend the mixture with a blander.
4. After blending, sieve the mixture and return all the puree into the soup pot.
5. Add soy milk to the consistency desired.
6. Serve soup with parsley
7. Sprinkle some finely grounded black pepper and sea salt to suit taste
8. Add some whipped cream as an option.

Note: I steamed(not boil) the vegetables first and then sweat steamed vegetables in a frying pan. I did not sieve the puree. I used butternut pumpkin.

Benefits of Pumpkin (Urban Pumpkin)

• laxatives qualities.
• a good diuretic, which does not irritate the kidneys.
• good for the heart.
• removes kidney disorders.
• gives relief to kidney stones.
• controls the secretion of bile.
• preserves and increases virility.
• a vermifuge remedy for eliminating the intestinal worms.
• a powerful anti-helminthic remedy for removing parasitic worms from the digestive tract.
• is vitalizing, and enhances the immunity system.