My favorite drink is unsweetened warm green tea. A lot of people wonder why I like something that they consider as having ‘no taste’, even some tells me that it tastes like newspaper.

For me a cup of warm green tea has a unique taste. It is so mild, but not plain. It has a soft bitter and acidic flavor.

The flavor has a neutralizing effect, especially after eating oily french fries, or other food I somehow dislike.

I prefer unsweetened green tea over sweet tea for various reasons. One, some type of red tea has a strong acidic flavor. It gives me nausea. Two, the sugar in it makes me dizzy and sleepy.

When I drink unsweetened green tea, the mild flavor washes down any unpleasant taste from my tongue. I do not feel dizzy or nausea. Instead green tea makes me feel relished.

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Ingredients:

1. 4 fresh aubergines, sliced
2. deep fry powder for tempura
3. 1.5 cup of olive oil

Instructions;
1. Heat oil on a wok
2. Place the sliced aubergine on dry plate
3. Cover them with tempura powder.
4. Fry aubergine. Make sure that each slice is fully under the boiling oil.
5. Deep fry until they turn light brown without browning the skin.
6. Drain before serving

I often prefer packing my lunch box instead out buying a lunch. One reason is that I can control what I eat and how much I eat. Buying a lunch, means we have to negotiate with the availability of certain type of food. For example, the only food counters close to my office is junk food counter. That would leave me with my green tea if I forget to pack my lunch box.

So, what are in my lunch box:

1. A small portion of steam rice.
2. Boiled Bok Choy and green bean
3. Plain yogurt and some sliced fresh fruit.

For the vegetables, I boiled Bok Choy and green beans in a boiling water for less than 5 minutes. Drain the vegetable. Toss them in a mixture of fish sauce and sesame oil. Put them in a sealed bag.

A meal in Sunday morning. It is easy to make and only takes less than 20 minutes. Here, we won;t be using salt since we will get the salt from soy and fish sauce.

Ingredients:
1 pound of Bok Choy, halved
1 tbsp of fish sauce
1 teaspoon of ginger
1 tbsp of sesame oil
0.5 tbsp of Chinese rice wine (optional)
1 tbsp of oyster sauce (optional)
0.5 tbsp of soy sauce
2 cloves of garlic, minced
3 tbsp of olive oil
0.5 cup of water
a pinch of white pepper powder
a pinch of white sugar

Instructions:
1. Heat oil and put minced garlic and pepper.
2. While stirring, put ginger. Keep stirring until both release fragrant.
3. Put oyster sauce, Chinese rice wine, soy sauce, fish sauce, sugar and sesame oil.
4. Keep stirring for less than 2 minutes.
5. Add Bok Choy and water.
6. Turn the heat to high and cover the lid for about 5 minutes.
7. Stir occasionally until the leaves are wilted.
8. Serve with steam rice rice.

For those who love using garlic to enhance their food flavor, are likely end up with hands, and fingers, reeking garlic odor. The smell can be strong enough for others to notice it. My solution is to use a small amount of olive oil on the hands, and fingers. Not only it removes the odor but also it moisturizes your hands.

Recently, I got dry hands and fingers. I already tried all kinds of moisturizers but there’s only little, unnoticeable improvement on my fingers. They stayed dry and chapped. The condition changed when I intensively cook using garlic as main spice in my cooking. I never use food processor but manually chop and dice the ingredients. Consequently, I handle garlic with my hands. The bright side is that the garlic somehow cures the skin dryness. The downside, people start noticing the scent of garlic on me.

I tried removing the odor using different kind of soaps and even alcohol but the smell remains. Usually it washes out after a couple of days. But since I cook every day, the odor stays on my hands.

One day, I decided to try olive oil. I have been using olive oil as eye make up cleanser and general facial cleanser. The most special about olive oil as cleanser is that it cleans the heaviest make up without drying or causing irritation even to the most sensitive area, like eyes.

So I started with soap then add a generous amount of olive oil on my hands. Rubbing them together before rinsing. After I dry my hands, the smell of garlic is gone without trace.

Ingredients:
200 gr of tempeh
200 gr of bean curd
2 teaspoon of coriander powder
2 teaspoon of pepper
2 cloves of garlic, grinded (or use garlic powder)
2 spring onions, chopped
a pinch of salt

Instructions:
1. Mix coriander, pepper, garlic, chopped spring onions, and salt in a  bowl with 2 teaspoons of water.
2. Cut tempeh and bean curd into bite size.
3. Marinate tempeh and bean curd in the mixture of coriander, garlic, salt, and pepper for 45 mins – 1 hour.
4. Heat oil on a frying pan.
5. Fry tempeh and bean curd until it turns golden brown.
7. Drain on paper towel before serving.

Ingredients:
3 bunches of kale
1 clove of garlic, finely chopped
0.5 of onion, finely chopped
150 grams of shrimp (optional)
2 tbsp of oyster sauce (or vegetarian oyster sauce)
3 tbsp of olive oil
1 teaspoon of sesame oil
1 teaspoon of fish sauce
1 cup of vegetable stock
a pinch of salt
a pinch of pepper

Instructions:
1. Heat oil on a wok.
2. Fry garlic, salt, pepper, and onion until they turn light brown.
3. Add shrimp, stir.
4. Add oyster sauce and keep stirring.
5. Put kale in the wok.
6. Add vegetable stock, sesame oil, and fish sauce.
7. Stir before cover the lid for 5 minutes.
8. Serves with boiled rice.

Ingredients:

1 lb Brussels Sprout, halves
1 clove of shallot, sliced
2 small cloves of garlic, sliced
2 tbsp of sweet soy sauce
salt and pepper to taste
3 tbsp of olive oilGalangal/Galingale (optional)
1 cup of vegetable stock
2 Salam leaves (optional)
1 chillies (optional), chopped

Instructions:

1. Heat oil on a wok.
2. Put garlic, shallots, galangal, chillies, salt and pepper into the wok. Stir occasionally.
3. When the shallot turns light brown, add brussels sprouts and sweet soy sauce.
4. Cover the lid for 5 minutes.
5. Open and stir.
6 Serve with boiled rice

 

Ingredients:

2 bunches of spinach, washed and cut the leaves from the stem
3 cups of vegetable stock
100 gram of tempeh
a pinch of salt
a pinch of pepper
a pinch of tumeric
2 cloves of garlic, finely chopped
not more than 5 tbsp of olive oil

Instructions:
1. Mix tumeric, pepper, and a bit of garlic.
2. Cut tempeh into bite size
3. Marinate in the mixture for 10 minutes.
4. Heat oil on a wok and put the leftover finely chopped garlic and salt.
5. Fry tempeh until it turns golden brown
6. Put spinach and vegetable stock.
7. Cover the wok for appx. 5-10 minutes.
8. Stir
9. Serve.

Once upon a time, I was an unhealthy teenager loaded with fat and diseases. I wanted to change but I did not know how to start. But once I knew how, I was reluctant to step out of my comfort zone. Hence, I was repeating the same mistakes but hoping to get a better results.

Until one day, I decided to make two small changes in my life: replacing soda with water (pure water) and replacing meat with soy and lots of veggies. When I started, I hardly notice any difference. I only feel that I had more energy and lesser bowel problems. Later on, I started to notice that I have lost a lot of weight and hardly catch diseases. I have become healthier.

Today, a colleague asked for a recipe for fried beef tripe. It reminds me to the old me. But as a token of friendship, I am giving her the recipe with caution: “Think Again.”

Fried Beef Tripe

Ingredients:
0.5 of Beef tripe
2 cloves of shallot – finely chopped
2 cloves of garlic – finely chopped
a pinch of tumeric powder
2 tbsp palm sugar -shredded
a pinch of salt
2 bay leaves
Some cooking oil

Instructions:
1. Using mortar, grind shallot, garlic, tumeric power, and salt, until you have a smooth paste.
2. Boil beef tripes
3. Add bay leaves, the paste and add palm sugar.
4. Keep boiling until the tripes tender
5. Drain the tripes
6. Heat cooking oil and fry the tripe until turning golden brown.
7. Drain and serve