Chinese Recipes | Cooking Tips | Good Eats

I have been back to the USA for a few days now, still suffering from jet-lag (waking up in the middle of the night, looking for food). SimCooks Kitchen has not yet officially opened because I am trying out a few recipes from mom, and also because of this:

I had unwittingly sprained my wrist (must be due to carrying heavy shopping bags). The doctor thought I may have torn a ligament or cracked my wrist bone so she had my wrist wrapped in a splint.

This has hindered my ability to be efficient in the kitchen. On the positive side, my left hand is still functional and with some difficulty, I have been cutting, chopping and cooking using my left hand.

Mom’s previous tips about prep work (pre-cooking dried shrimp, dried scallops and freezing meat with ginger and garlic) came in very handy in terms of reducing the amount of work needed to prepare a meal.

I had taken a few pictures of the some of the hawker food I had been craving for. Stay tuned as I upload them in the next few days.

See you soon!

SimCooks’ Kitchen will be closed from 10 Feb - 4th March for the Chinese New Year holidays. I will be back in Singapore feasting away! Kitchen activity in the Bay Area shall resume on 5th March.

I would like to take this opportunity to wish one and all an early Happy Chinese New Year!

In the meantime, SimCooks presents to you a series called “Got Soup?” from a Delicious Soup Recipes ebook. I find the information (which is not limited to Chinese Soup) very interesting, whether or not you like to drink soup. Hope you enjoy it as much as I did!

Here’s a glimpse of what’s to come in the coming weeks.

(1) - Introduction
(2) - General Classes Of Soup
(3) - Stock For Soup And Its Uses
(4) - Soup Extracts, Stock Pot, Flavoring Stock
(5) - Principal Ingredient (Meat)
(6) - Principal Ingredient (Herbs And Vegetables)
(7) - Processes Involved In Making Stock
(8) - Removing Grease From Soup
(9) - Clearing Soup
(10) - Thickening Soup
(11) - Serving Soup