Posted by Patrick.C
Not sure how many of you love shrimps but I am certainly a devotee of shrimps. I was raised in a family where my mom used to prepare at least a dish of seafood for the dinner daily and shrimp was always my favorite. I love the ways my mom cooked it especially with ketchup.
In Malaysia, the word prawn is more general than shrimp because Malaysia is one of the Commonwealth nations follows the British usage. Shrimp is a kind of shellfish and thus it comes with high calcium, iodine and protein, as well as lofty cholesterol. So I try not taking it too much to prevent myself from high cholesterol.
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Posted by Patrick.C
I had been craving for wonton soup the whole Christmas week due to the cold weather and too much western food I had taken for the past 2 weeks. Hence I thought of heading to one of the local Chinese restaurants to fulfill my longing over the weekend. Apropos of this wonton thing, I told my mom over the phone and guess what? She suggested me to make the wonton soup myself. She is right. I should give it a shot since so far I haven’t yet found a satisfactory one in Los Angeles.
There are various types of wonton and what I love the most is the Cantonese shrimp filled wonton but this time, I decided to make the wonton with filling of minced pork meat and shrimp. Fresh shrimp must be used instead of pre-cooked shrimps to make the wonton. I know most of you might dislike is the process of peeling and deveining the shrimps because it makes your hands stink but bear with it.
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Posted by Eric.N
When I dine out with my friends, most of the time seafood will be my order selection. Especially crab, shrimp, clams…you named it, they are all my favorites. Well, I guess this is the reason why my friend nick-named me as a “Seafood Fanatic”.
During my last visit to the Asian market, I bought a box of frozen Arctic Surf Clams as it was on sale. Since the clams were fully cooked and good to be served as cold appetizer, so i made myself a simple and nice clam salad over the weekend.
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Posted by Patrick.C
The Cantonese watercress soup (西洋菜湯) is one of my favorite slow-cooked soups that I grew up with. Slow-cooked soup, or lo for tong (老火湯) is a Cantonese specialty which is a broth produced by simmering meats, bones, vegetables and other ingredients for 3 to 6 hours. Essentially, most of the Chinese soups are great for health benefits and the watercress soup is good for releasing heat in our bodies and clearing sputum in our lungs.
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Posted by Eric.N
Weather in LA is getting colder and colder especially last week because of the storm. Towards the end of the week everyday was raining. It was really troublesome getting around when raining; the roads were wet, the traffic was slow, the sky was dark and the weather was cold. It felt so slow and moody. The best thing for me to do was relaxing at home with my blanket covering up, sitting in front of the TV with my favorite dramas and a bowl of hot Yam Soup Dessert in hand. Having a hot bowl of dessert gave me the perfect warm up for my body as well as fulfilling my crave for sweet dessert.
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