方麒招牌沙拉 FQ's specialty

方麒招牌沙拉，这名字起得这么响，脸皮真够厚，哈哈。

Let me present FQ's specialty... oh, that's a bit too thick skinned...LOL！

只不过是家里常吃的沙拉，没什么大不了。不过，这是我最喜欢的！喜欢的原因有：

It's just our staple salad, nothing great, but it's my favourite! Reasons I like it:

1）是咸味的。虽然我很喜欢甜品，但是一般我都偏好咸味食物，比如说包子，我偏好咸味的，如菜包。再比如豆沙饼，我不喜欢纯甜味的豆沙饼，喜欢咸豆沙饼。

1) It's salty, not sweet. Although I love desserts, generally I prefer salty foods to sweet ones. Take buns for example, I prefer salty ones like vegetable buns. Another example, tau sar piah, I usually go for the salty version, not the sweet one.

2）可跟小米饭、荞麦面搭配，没什么闲空做饭的时候，也可简单凑成一餐。

2) It can be topped on millet rice or soba noodles. When I have not much time for meal preparation, this would easily make a simple one.

3）沙拉酱三两下子就调好了，快速简单。

3) The dressing is easy to make.

沙拉酱调料：

麻油 5汤匙

有机酱青 12汤匙

日本甜酒味醂 5汤匙

龙舌兰甜浆 5汤匙

柠檬汁 2汤匙

Dressing ingredients:

Sesame oil 5 tbsp

Organic Soy Sauce 12 tbsp

Mirin 5 tbsp

Agave Nectar 5 tbsp

Lemon Juice 2 tbsp

我觉得跟以下蔬菜是绝配：

包菜

西芹

豆苗

生菜（生菜有太多种了，我都弄不清楚，不过我觉得Romaine Lettuce/ Cos Lettuce较好吃）

红萝卜

小番茄

苜蓿芽

榨蔬果汁剩下的红萝卜渣

I think the dressing goes well with the following:

Cabbage

Celery

Doumiao

Lettuce (I prefer Romaine Lettuce/ Cos Lettuce)

Carrot

Cherry Tomatoes

Alfafa

Left over carrot pulp from my morning juice

一般我几乎一定用的有包菜、豆苗、小番茄和苜蓿芽，因为最容易买到，它们都是家里冰箱的常客。我一般会把所有蔬菜都切得比较细。包菜当然要切细，红萝卜当然要切丝（现在我用红萝卜渣，所以这工夫就省了）。甚至小番茄，我也切成四半。外面吃的豆苗（沙拉）一般都不切，长长的一条，当然这样比较美观，而且看起来分量也多，但是我觉得吃起来有点不方便，在家里我喜欢把它切成几节。也许喜欢食物切成小块只是各人癖好，但是真的，切得大或小，会影响口感，因此就影响味道了。特别是沙拉，生鲜蔬菜本来就要细嚼慢咬，口感很重要。

I almost always use cabbage, doumiao, cherry tomatoes and alfafa, because these are the most easily available ones, they are the 'regulars' in my fridge. I like to cut my vege into small pieces. Cabbage will have to be chopped finely, carrots will have to be shredded (but now I use my carrot pulp, so I don't shred carrots anymore). Even for cherry tomatoes, I usually cut them into four. As for doumiao, in restaurants, usually they are not cut, this makes for better presentation, and it would appear that it's a generous portion! But at home, I chop it up. It might be just be a personal preference, I tend to prefer food made into smaller pieces, but really, I think size does matter in food preparation, especially salads, which calls for thorough chewing, finely chopped vege makes a salad so much more yummy.

淋上沙拉酱后再撒上：

松子（我酷爱松子，觉得吃这沙拉松子必不可少！但是松子容易坏，记得一定要存在冰箱）

南瓜子

葵花子

葡萄干

营养酵母或者三宝粉（大豆卵磷脂、啤酒酵母与小麦胚芽，一般有机店都买得到）

After pouring the dressing, add:

Pine nuts (I love pine nuts and I think they are indispensable in this salad, but they turn rancid very fast, so remember to store them in the fridge)

Pumpkin seeds

Sunflower seeds

Raisins

Nutritional yeast or '3 treasure powder' (which consists of wheat germ, lecithin and brewer's yeast flakes, available in most organic shops)

其实，这酱料也算是偷学来的吧。以前工作时，常常在明治屋买沙拉，很巧，料理师傅也是吃素的，我跟他买就觉得放心，因为有时候不吃素的人不知道我们不吃什么，偶尔菜里会找到一些我们不能吃的东西，比如葱头大蒜。那时候我做沙拉还是新手，总是苦恼沙拉酱怎么都是甜味的或者都是用坚果调配的。所以吃到他们的沙拉，真是如获至宝！虽然结果调配出来的味道跟他们的不怎么像，但是也不比他们的逊色哦。

Actually I learnt this dressing from a food stall in Meidiya. One of the cooks happened to be vegetarian too, so I felt at ease buying from him. (Sometimes non-vegetarian cooks might give me stuff that I don't eat, like onion/ garlic.) I was still very new at making salads then, and was looking for salty salad dressings. I wondered why the dressings that I came across were either sweet ones or nut based. So when I tried their salad, I thought, wow, this is what my taste buds have been yearning for! Although the dressing I've come up with isn't quite the same as theirs, but it's comparable =)

这沙拉跟荞麦面一起吃（摇身一变成为日本料理Soba Salad！），或者跟小米饭一起吃，都很不错。（做小米饭的话，小米听说可以不预先泡水，但是只要有时间，我一定先泡一泡。水分跟小米相等，比例是一比一。）

This salad goes well with soba (just top it on soba and it becomes soba salad!), or with millet rice. I've heard that millet rice need not be pre-soaked, but I usually do so unless I don't have the time. The ratio of water to millet is 1:1.

这是拌好的小米沙拉：

This is my half eaten millet salad:

以上调料的分量是偏多的，因为这是我常用的沙拉酱，所以总是多做。一般配好以后，我一人份的沙拉（一大碗）用大概2、3汤匙（要是你不怎么特别爱吃沙拉，那可能1汤匙就绰绰有余了），跟小米饭或者荞麦面可能就5、6汤匙吧。别放太多，免得凉拌面变成咸汤面了。

The dressing recipe above is a little voluminous. I use this dressing pretty frequently, so I usually make more of it. I'll use about 2 or 3 tbsp for a typical serving for myself (1 big bowl, if you're not a salad fan like me, then perhaps 1 tbsp would be more than enough), with millet rice or soba salad, I'll use about 5 or 6 tbsp. Not too much, unless you want to end up with salty soup noodles...

不嫌麻烦的话，还可以掺一点姜丝，不但味道更香，也可以去寒（如果你觉得吃沙拉很‘寒’的话……）。

If you don't think it troublesome, you might want to add some finely shredded ginger, it would taste nicer, and also would be less 'cooling', that is, if you think salads are 'cooling'...

Why Juice? 为什么喝蔬果汁？

这是我们几乎每天喝的蔬果汁。以前同事问我，我又没病，干吗喝蔬果汁？要我说呢，没病的人应该喝蔬果汁，有病的人则是不能不喝蔬果汁。

This is the juice we drink almost every day. An ex-colleague was perplexed and asked me, you're not sick, why do you drink juice? Well, people who aren't sick should drink juice, while those who are, can't afford not to drink!

是不是觉得，喝蔬果汁多浪费，费时费力费钱，还留下一大堆残渣，不如把整个水果或者蔬菜吃下去？我以前也这么想。不是说纤维很重要吗？

Perhaps you might think, isn't it such a waste to drink juice, a waste of time, effort and money, and you'd be left with so much pulp! Wouldn't it be better to simply eat the fruit or vege whole? I used to think so too. Isn't fibre supposed to be very important?

纤维为什么对我们这么重要？其实，纤维本身并没有什么营养，但是，它就像我们人体里面的清道夫一样，帮我们把里面的垃圾扫出来，是我们身体的大功臣，不可或缺。我们每天应该摄取大量的纤维，确保排便通畅无阻。

Why is fibre important to our health? In actual fact, fibre itself is a nutrient that doesn't really have much nutritional content. What it does is, it acts as a broom in our body to eliminate waste, so it really is indispensable. In order to make sure that we clear our bowels well, we need to have a high intake of fibre.

那好端端地干嘛把这么宝贵的纤维取出来？

If fibre is so important, why remove it just to get some juice?

我们要确保健康，除了需要纤维帮我们把垃圾清扫出来以外，还需要很多养分。这些养分从哪里来？从我们摄取的食物。但是，我们平常所吃的东西，真的给我们足够的养分吗？如果我们吃的，都是煮熟的，煮烂的，那恐怕养分都消失殆尽了。

In order to maintain optimum health, apart from fibre to clear our body waste, we also need to have adequate nutrients. Where do we get the nutrients? From the food we eat. However, do we really get enough nutrients from what we eat every day? If we only eat cooked food, then we probably have lost most of what nature meant for us.

我们身体需要酵素，酵素是我们生命的源泉。当我们把所有的食物都煮熟以后，酵素都死了，我们吃进去的东西，就没办法给我们充分的滋补。所以，我们需要每天都摄取足够的生菜、水果。

Our body needs enzymes. It is said that all life depends on enzymes. When we cook our food, the enzymes are dead, and what we eat are not able to nourish us anymore. Therefore it is necessary that we have enough intake of raw salads and fruits every day.

只是，光吃生菜水果，养分还是不够。固体食物需要消化，因此，要经过一段时间以后，我们的细胞才接收到养分，效果远远不如蔬果菜汁，它一点也不给消化系统带来负担，并且在第一时间把养分输送到我们的细胞。

However, it's not enough to only consume raw vege and fruit. Solid food requires digestion, and it would be quite some time before our body receives the nutrients. In this respect fresh juices are much more effective. A glass of fresh juice does not cause any burden to the digestive system, and its nutrients are therefore made available to the body very quickly.

特别是生病的人，喝蔬果汁效果极佳。现在我们生病，都不看医生，也不吃药，我的良药，就是断食，就是蔬果汁。有一次我感冒，一开口讲课把学生吓坏了，我的声音就如青蛙一样，喉咙疼得很，难受极了。那天我就做蔬果汁断，记得喝了六杯吧，哦，好像还吃了一点水果呢，根本不算断食……到了下午，喉咙奇迹般地不疼了，虽然还没有完全恢复平常甜美的声音（?!?），但是说话已经觉得跟平常一样舒服，根本不像感冒，康复得这么快速，我都觉得难以相信！

Sick people especially would benefit tremendously from fresh juices. When my husband or I fall sick, we no longer go to the doctor's, nor take any form of medication. My best medicine is a juice fast. Once, I was down with a cold. As I started to speak in class, I gave my students quite a startling shock, for I sounded like a frog. My throat hurt, terribly. I did a juice fast that day, I remember I had 6 glasses of juice, I think I had some fruit even, so in effect it wasn't much of a fast I guess... Miraculously, by the afternoon, my throat no longer hurt. Although I hadn't completely regained my natural voice, I was already speaking like normal, with no discomfort whatsoever, I didn't feel like I was having a cold. I recovered with such miraculous speed, I was totally amazed!

我们家里榨的蔬果汁以红萝卜为主，搭配一般是:

红萝卜、黄瓜、甜菜根

红萝卜、青苹果、甜菜根（俗称“ABC” - apple, beetroot, carrot）

红萝卜、西芹、甜菜根

红萝卜、西芹、青苹果

The juice we have every day is carrot based, usually in the following combinations:

Carrot, cucumber, beetroot

Carrot, green apple, beetroot (usually called "ABC")

Carrot, celery, beetroot

Carrot, celery, green apple

说实在我并不清楚这些蔬菜我各别用多少。红萝卜因为是一箱一箱地订购，一箱20公斤，一般10天左右就用完，所以我估计一次我就用上将近2公斤。黄瓜呢，如果是超大的，我就用1根，如果中的或小的，就用2、3根。至于甜菜根，一般认为不用太多，1人1拇指般大小的分量就够了，而且甜菜根虽然有它独特的甜味，有些人并不喜欢那味道（好在我和我先生都蛮喜欢的），我一般用大概一个大葱大小的分量吧。以上的搭配，最好喝的，当然是有青苹果的，但是我最常喝的黄瓜、甜菜根搭配，也很好喝哦。

Frankly I am not sure how much I use of each. Because we order our carrots by the carton, each carton being 20kg, and since I usually finish everything in about 10 days, I reckon that I juice nearly 2 kg of carrots a day. For cucumber, if it is a very large one, I would use 1, if it is medium or smaller, I'd grab about 2 or 3. As for beetroot, what I've heard is that about one thumb size per person is enough. Some people can't take the peculiar sweetness of beetroot. Luckily my husband and I seem to quite like it. I use about the size of an onion each time. Of course the best tasting ones are those with apples, but my staple, that is, that with cucumber and beetroot, tastes wonderful too!

甜菜根喝了尿会变红，不用惊慌。至于红萝卜呢，摄取多了皮肤可能会变黄，就像我一样！=) 这也不需在意，除非你特别爱美。我就常常被人问，怎么这么黄？哦，我姓黄嘛，而且是半个黄脸婆，哈哈……。但是这确实让我觉得有点意思，因为我虽然每天照镜子，却从来不怎么觉得自己黄，就是黄也不怎么放在心上，但是别人怎么这么在意？甚至买东西的时候，不认识的店员也会问，你为什么这么黄？哇，对不认识的人，而且是顾客（还是女性！），竟能这么……这叫坦率吗？？？佩服！现在我是不是还很黄，我也不知道，但是被这样问的次数少得多了。

Consuming beetroot would make your urine red, so don't be alarmed. As for carrots, if you consume it in bulk, your skin would turn yellow. This, again, isn't a cause for fear, unless you are extremely conscious about your appearance. I was very frequently asked, why are you so yellow? Well, because my surname is Yellow (Huang means yellow in Chinese), and because I am already half an old hag ('yellow faced old woman' in Chinese refers to wives who are bogged down by household chores and have no time to take care of their looks)... I actually found these episodes quite funny. I looked into the mirror every day, but I hardly noticed that I was yellow. Or even if I did, I couldn't care less. Why were others so bothered by it? I had even been asked by shopkeepers whom I hardly knew. I would always be quite taken aback by the sudden, why are you so yellow? Wow, I think this is quite something, to ask such a question to a lady customer whom you don't know! I'm not sure if I am still yellow, but I don't get such questions that frequently anymore.

有的朋友担心我是不是有病。有一回，聊天的时候顺便请一位中医朋友给我把把脉，把完脉以后，她颇为惊讶地说，你看起来脸色不太好，但是把了脉好像身体还挺不错呢。我有生以来第一次有大夫给我把脉以后说我身体还不错呢！颇有点胜利者的得意忘形，真想跑两圈运动场！

Some friends were worried if I was sick. Once, while chatting with a Chinese physician friend, I asked if she could take my pulse, which she did. After taking my pulse, she told me she was quite surprised, because my pulse fared much better than how I looked. That was the first time in my life that I was told my health was quite good by a physician! Try imagining me showing you a big V sign with a broad broad broad smile! =)

我从来不因为喝红萝卜皮肤变黄而担心。最黄的那段期间，总是有人劝我，也劝我先生，少喝点吧！我可是如如不动，对红萝卜非常非常有信心。为什么皮肤会黄呢？不是因为身体排斥红萝卜，而是红萝卜帮助我们把肝脏的毒素排出来，因为是大量地排除，来不及以排尿或排便方式清除，于是就靠淋巴系统，从皮肤排出来了。尽管我告知这是我身体在做排毒，还是有很多人劝我，先停一下吧。我不明白，这是非常好的现象，我在做打扫啊，我身体还有这样的精力我高兴还来不及，我扫得不亦乐乎，干吗要停？是因为我黄得实在太难看了吗？我宁可外表难看，也不要内脏败坏。

I'd never been worried about being yellow from carrots. When I was at my yellowest, there'd always be people who would discourage me from continuing with my carrot juice. I never bulged, I had very deep faith in Mr (or perhaps Ms?) Carrot. Why does the skin turn yellow? This is not because our body rejects the carrot, but because the carrot is helping us to remove the toxins from the liver. According to Norman Walker, 'this (the material clogging the liver) is released so abundantly that the intestinal and urinary channels are inadequate to care for this overflow, and in a perfectly natural manner it is passed into the lymph for elimination from the body by means of the pores of the skin.' Despite my assuring them that this was a sign that my body was undergoing a good cleansing, many people still advised me to stop taking carrots. I couldn't understand why. My becoming yellow was such a wonderful phenomenon, I was doing spring cleaning, I was fortunate that my body was still capable of such a chore, I had better be grateful for that, why stop? Did I look that terrible being yellow? I'd rather look terrible on the outside than be truly terrible from the inside.

据说，红萝卜汁的分子结构跟人体血液的非常接近，实在是多喝无碍哦。

The carrot juice molecule is exactly analogous to that of the blood molecule, no need for any worry about taking loads of it.

目前，我把早上榨好的蔬果汁分成两半，存进冰箱，下午再喝。也许你会担心这样营养不是流失了吗？确实，马上喝是最理想的，但是，喝总比不喝好，不喝的话，你一点营养都摄取不到，喝的话，至少摄取得到80%吧？营养流失多少，也得看你用的是什么样的果汁机。而且，这一杯可能流失了些许营养的果汁，远远比你喝的可乐、美禄、咖啡，以及市面上任何灌装饮料，甚至是家里的清水，都来得安全、健康、营养！

Currently, I save half of what I juice in the morning in the fridge, and consume it in the afternoon. Perhaps you might worry if the nutrients might be lost. Of course, ideally we should consume it straight after juicing. How about thinking it this way, if you don't drink any, you don't get any nutrient at all, but if you drink some, you'll at least get maybe 80%. How much nutrient is lost also depends on the juicer you use. In anycase, a glass of juice that has lost some nutrients is definitely safer, healthier, and more nutritious than a glass of coke, milo, coffee, or any canned drink you can find in the supermarket, or even your water at home...

我喜欢把所有的渣都去除掉，外面买的果汁一般渣还很多，我喝过的最顺滑的果汁，就是家里的果汁了！不只是因为没有渣更好喝，也因为好不容易弄了果汁，何必留渣影响身体吸收？我的纤维是从每天的沙拉水果摄取，不是从蔬果汁。把渣去掉的另一好处是，大部分的农药都会残留在纤维里，所以要是你喝的不是有机蔬果汁，也许去掉比较好吧？

I like to remove all the fibre in my juice. What we find outside is usually quite full of fibre, the smoothest juice I've ever had is my self made juice. I prefer it smooth, not only because it tastes better, but also, since freshly squeezed juice is so precious, why retain the fibre so that it slows down absorption? I have my daily intake of fibre from the salads and fruits that I take, not from my juices. Another plus point about removing the fibre is, most of the pesticides are retained in the fibre, so if what you're having is not organic, at least you manage to remove the bulk of the pesticides along with the fibre.

来吧，为我们的健康，干杯！！！

（要慢慢喝哦，吃东西要细嚼慢咬，身体才能好好吸收，喝饮料也一样！）

Cheers to our health...

(Do drink slowly, sip it. Just as we should chew well when eating so as not to tax our digestive system, don't gulp down your drinks...)

珊瑚草甜品 Coral Jelly

这是一些素食馆常看到的甜品，也是我们家常做的甜品。几乎所有的访客也都喜欢吃哦。做法非常简单，平时不进厨房的人也做得了。把以下“海燕窝露”跟2000ml的水一起煮沸，然后倒入杯子、小碗，放入冰箱。冷却后即成果冻，也可以趁热当饮料喝。

This jelly has become quite a common dessert in vegetarian outlets recently. I also make it regularly to serve whoever visits... mostly I make it to serve ourselves, haha... =) This is probably the easiest dessert to make, almost kitchen-idiot proof I suppose. Put the whole pack (see picture below) into 2000ml of water and boil. Transfer into bowls/ glasses and refrigerate. The liquid will solidify once cooled down, it can also be taken as a hot drink.

包装上面写着用2500cc的水，水量可依个人喜好酌量增减，我个人觉得2000比较合我的口味，果冻做出来也比较有弹性，吃起来口感较佳。另外，你可能跟我一样，不明白cc和ml有什么区别，它们是一样的，台湾似乎都说“cc”。

It's stated on the package to use 2500cc of water, you can have more or less of it, depending on how sweet or firm you want the jelly to be. 2000ml is about just right for me. If you are wondering whether 'cc' is any different from 'ml', from what I've researched, they're the same, seems like in Taiwan they use 'cc'.

一般的果冻用的是白糖，这个则全是黑糖，不但健康得多，也好吃得多！其他成分还有红枣、桂圆（龙眼）、寒天、珊瑚草。珊瑚草（别称海底燕窝）含大量胶原蛋白，据说不仅养颜功效大，而且富含钙、铁、镁等矿物质，对骨骼也很有益处。

The usual jelly that we eat are full of white refined sugar, but this uses only brown sugar, not only is it healthier, it's also tastier. Other ingredients are dates, longan, kanten and coral seaweed. Coral seaweed contains a high amount of collagen (good for the skin), as well as lots of minerals like calcium, iron and magnesium (good for bone health).

这果冻优于我们从小吃的果冻的另一点是，就算搁置一段时间，也不会变成水状。这一整块我一般做出大概10或11杯的果冻，就是放在冰箱一个礼拜，也没问题。我尝试过把它切半，但怎么砍都砍不断，大概是刀法太拙劣，确实有人砍成两块保存起来的……不过，一般不用等一个星期已经扫荡完毕，所以我也没必要研究刀法或锻炼臂力……

Another selling point is that, this jelly doesn't 'melt' like the usual jelly. I can make about 10 or 11 glasses with a single block, no problem at all leaving them in the fridge for a week or so. I've tried chopping it into two, but it was hard as a rock... Some people can do it apparently, but since we usually finish everything within a week, I suppose there's no need for me to perfect my chopping skill.

上图的海底燕窝（健康之道）现在一般售价S$9.90（以前S$9.50呢，涨价了！），最近我也看到一些别的牌子，我尝试另一个S$5.70的，味道还不错，但是没有那么香。

The brand above that I usually get retails at S$9.90 (used to be S$9.50), but I've found some other brands recently. Tried one ($5.70), it was pretty good, but not as fragrant.

要是你在餐馆吃这果冻，一般他们上面会给你淋上豆奶。以前我也买来浇上，但是现在我自己做坚果奶。很容易，只是稍微费时:

This jelly is usually served with some soy milk on top. You can get those packaged ones, or you can make your own nut milk. It's very easy, except that it can be a little bit troublesome.

1）预先浸泡美国杏仁、腰豆（最好隔夜）

1) Soak some almonds and cashews (overnight if possible)

2）泡过的水倒掉

2) Discard water

3）加入水、蜜枣、葡萄干，然后用搅拌机搅拌（最好也都预先泡过水，容易搅拌，干果的水一起倒入，别扔了）

3) Add water, dates, raisins, then blend well in blender (it would be better to pre-soak the dates and raisins as well for easy blending, don't discard this water though, this is precious syrup, I pour it all into the blender.)

4）倒入过滤袋，滤干

4) Use a nut bag to strain.

坚果、水、蜜枣等的量都酌量吧，我也是每次都看着办的……哈哈。过滤好了以后尝一尝味道，甜度不够我再加龙舌兰甜浆。

I leave it for you to decide how much nuts/ water/ dates/ raisins to use, I myself have never used the same amount twice... =) After straining, if the nut milk is not sweet enough, I'll add some agave nectar.

因为容易坏，又有点麻烦，所以我喜欢多做，做好了倒入冰块盒，以备随时享用。（要是不过滤就简单方便，但是不过滤的话，特别是放在果冻上，口感就不怎么好。）我们一般不吃/喝冰冷的东西，所以坚果奶冰取出来以后，跟珊瑚草一起放置一下，解冻以后再吃。但是一般不等它退冷，我已经迫不及待用汤匙敲碎奶冰，果冻虽然还冷，还是吃了下去……

Because nut milk spoils quite easily, and the straining part is quite labourous, so I like to make more at one go and save it in ice cube boxes, then I'll have nut milk whenever I need it. (If you skip the filtering part then it's really quick and easy, but it won't be smooth and not as yummy.) We don't usually take cold food/ drinks, so when I'm having this dessert, I leave the nut ice to defrost together with the jelly. But I usually can't wait till nature finishes its job, I'll hit the ice repeatedly till it melts, and gobble up all the jelly when it's still pretty cold...

坚果奶也可以就这样当下午茶喝，代替美禄或咖啡……

You can also make this nut milk and drink it as and when you like, it's better than having Milo or coffee...

剩下的坚果渣可以放在沙拉，或者做沙拉酱，但是记得这不能保存很久，要尽快把它吃完。

The left over pulp can be used in salads/ as salad dressings, but remember that it spoils easily, so you have to finish it soon.

Breakfast Rojak 早餐大杂烩

I've been looking for ways to make good use of the organic carrot pulp from our daily juice.

我一直为不能完全善加利用每天的有机红萝卜渣而感到略微苦恼。

If you have a garden, it'd be good to use it as compost. I used to bring it to Kampung Senang, which is just 10 mins walk away from our place, once a week or a fortnight, as they had a little plot to grow their own vegetables. We were there during the 'opening ceremony', whatever you call it, it was so exciting, and I was so happy for them. I think it's so wonderful to have a space to grow pesticide free vegetables, but apparently residents of the area are not fortunate enough, some complaints were filed (about smelliness I heard; I have a sensitive nose, I never smelt anything bad whenever I walked by there), and the little organic farm became just a short-lived dream.

要是你有院子，可以用来当堆肥。我以前每隔一两个礼拜就把渣带到离我们家不远的轻安村去，走路约10分钟就能到。他们有个小小菜园。他们举行‘开幕仪式’时我正好在场，为他们感到非常兴奋随喜，能有个园地种植无农药蔬菜，那是多么可喜的事！但是很遗憾，那里的居民跟我一样，没有这福气，因为不久以后就有人投诉，听说是投诉有异味，我鼻子非常敏感，但是走过菜园时从来没有闻到过什么难闻的味道，于是，有机菜园就这样只是好梦一场。

Or you can also try making some enzyme for cleaning, then you'll have your very own chemical free detergent! I tried making once, but failed. Haven't got the energy to try again, Ling has tried making some, if she succeeds, I'll embark on this trip again!

你也可以把渣用来制作酵素，这样，你就有天然无毒的清洁剂了！我曾经尝试做过，但是失败了，之后就提不起劲儿来再尝试。玲那天做了，要是她成功，我就再次踏上制作酵素的路程！

Ok, so what do I do with the daily bulk of carrot pulp? Eat it! I save some of it up in the fridge, and use it whenever I want it. (I juice almost everyday though, so I have a constant supply of pulp.)

那我到底如何处理我的红萝卜渣呢？最简单的，把它吃了！我每次都存下来一些，放在冰箱里，随时取出来用。基本上我几乎每天榨红萝卜汁，所以有源源不断的红萝卜渣。

1) Furikake

Got this idea from the chef of Kampung Senang. Season it with organic soy sauce, mirin, sesame oil, agave nectar, ponzu, some chilli powder, thyme, oregano, black pepper, etc etc, till you get the taste you like. Bake it in the oven on low heat for... ... AGES! Well, the amount of time will depend on how much pulp you have, and how dry your pulp was, but be prepared to do it for at least 3 hrs for a very little amount of pulp, or a whole day for lots of pulp. I bake it at 100 deg C, lower would be better, but it'll take eons till it dries up. Not higher, unless you want a burnt bitter taste. You have to stir it ocassionally. When it's finally dry, mix in some sesame seeds. Makes for very good 'bak hoo' (meat floss). I don't like this term though, because 1st, it tastes better than 'bak hoo', 2nd, I don't promote mock stuff. I would use the Japanese term 'furikake' instead. Sprinkle it on any dish you like. I like to eat it with my breakfast porridge.

这是我在轻安村吃饭时从厨师那儿‘偷学’来的。洒上有机酱青、日本甜酒、麻油、龙舌兰甜浆、ponzu（日本菜常用的一种橙醋调味汁）、辣椒粉、百里香、牛至、黑胡椒等等等等，搅拌均匀，调到喜欢的口味，然后放入烤炉低温烘烤。烘烤时间视渣的量和渣本身的水分，但是打底都要花上3小时，这是极少量的渣，若是大量，那就要大大地考耐性了！我设大概摄氏100度，不能再高了，否则收成是又焦又苦，记得时不时要开炉稍微翻炒。终于干了以后，倒入一些芝麻拌匀。可当成素肉松，但是我不喜欢这说法，因为这干红萝卜渣比肉松好吃，而且本店不促销斋料、素肉之类。我选择冠之以‘furikake’之名。（日本人吃饭喜欢在饭上撒上‘furikake’，可以是鱼粉，也可以是全素的芝麻、紫菜末等。）可以跟任何菜一起食用，我喜欢早餐配粥吃。

But I don't recommend this, because it takes a lot of time, energy and electricity, and it's not very healthy. Especially not for people using juicers that don't produce very dry pulp. Just for ocassional indulgence, maybe once in half a year or once a year? Perhaps I could try it with the dehydrator...

但是这并不是我的好介绍。既花时间、精力、电费，也算不上健康食品。而且，如果你剩下来的渣还保留很多水分，那烘烤更是天长地久了！偶尔放纵一下，半年或一年烤一次就行了吧？也许什么时候我可以尝试用干燥机？

2) Porridge 多宝粥

I cook a bowl of it together with our breakfast porridge, I think the sweetness of carrot blends in very well.

早上煮粥的时候，放入一碗一起煮，红萝卜的甜味让糙米粥更香。

3) Mix it with my favourite salad. 用在沙拉

4) Breakfast Rojak! 早餐大杂烩！

Highly recommended! This recipe was from Norman Walker's book "Become Younger".

本店好介绍！这是Normal Walker书上（《Become Younger》）里的配方。

2 or 3 fully ripe medium bananas (thinly sliced)

熟透的中型香蕉2、3根（切细）

1 red apple (cut into 1 or 2 cm cubes)

红苹果1个（切成1、2公分块状）

4 or more soaked figs (stems removed, chopped up)

无花果4粒（或更多，预先浸水，去茎，切细）

3 tbsp soaked raisins

葡萄干3汤匙（预先浸水）

3 tbsp syrup from soaked raisins and figs

浸泡过无花果、葡萄干的水3汤匙

4 medjool dates (finely chopped up, you can pre-soak them too)

蜜枣4粒（切细，也可预先浸泡）

3 tbsp carrot pulp

红萝卜渣3汤匙

3 tbsp (generous heapfuls!) of ground nuts (a mix of your favourite nuts, suggestions are almond, sunflower, pumpkin, cashew)

磨碎的各种坚果（如杏仁、葵花籽、南瓜子、腰果）3大汤匙

generous dash of nutmeg powder

豆蔻粉酌量（很香，多放无妨……）

generous dash of cinnamon powder

肉桂粉酌量（很香，多放无妨……）

Soaking the raisins and figs makes for easier eating, they are not too dry/ sweet. Use just enough water to cover them, then you'll have very nice sweet syrup. For soaking, always use water that you use for drinking, that is, filtered water or distilled water. Unless you drink tap water...

预先浸泡葡萄糖和无花果的话，这些干果就没有那么干、甜，我觉得吃起来更顺喉。浸泡时水盖过干果就行，这就成了自制甜浆。浸泡的水用平时饮用的水，如过滤水或蒸馏水。

You can pre-grind your nuts, pre-soak the raisins and figs, and leave them in the fridge, so that you can use them anytime you need them, they should last for a while (don't ask me how long, I don't know! I've had my ground nuts in the fridge for nearly a year... not very good it seems ah, but they taste ok still. =) For soaked raisins, I've never left them unused for more than a week or two, but my guess is that they'll last longer than that.)

坚果可以预先磨碎，葡萄干和无花果也可以预先浸泡，放在冰箱保存，以备随时使用。应该可以保存一段时间，但不要问我具体多长时间，因为我不知道！我磨碎的坚果在冰箱差不多有一年了，好像不太好噢，但是我吃起来一点也不觉得有问题！葡萄干呢，我浸泡以后一般1、2星期以内一定吃完，但是感觉上超过这时间也没问题吧。

We've just switched our juicer from a single gear one to a double gear one (Green Star), the remaining pulp is very very very much drier. So if you use wetter pulp, perhaps you might not need so much raisin water in case it becomes too watery.

我们的榨果汁机最近刚从单齿轮的“晋升”到双齿轮（Green Star），剩下来的渣相比之下非常干燥，如果你的红萝卜渣水分比较多，那葡萄干水可能可以少放一些，免得水分太多影响口感。

For the bananas, choose those that are already freckled with black spots, that is, those that people usually say are rotten, we don't usually eat bananas till they are 'rotten' like this. This is when they are at their sweetest, before this stage, I don't consider them edible. Also, unripe fruits are acidic. I think I get a good bargain when I shop for fruit, because I always go for those that are starting to 'rot', and the sellers tend to sell them cheaper!

香蕉应该选那些已经长满了斑点的，也就是一般认为是烂了的香蕉。我们只吃这种“烂香蕉”，不到这种熟透的程度，一来不够甜，二来水果没有熟透是酸性的，吃了对身体不好，在咱们家是还不能吃的。所以买水果的时候，我觉得我还挺划得来的，因为我专选那些降价的熟透的水果。

Mix the above well b4 eating.

把以上材料好好拌匀，慢慢享用……

I hope you'll enjoy this recipe. Personally I love it. It's wholesome, it's yummy, and I get to use up more of my pulp, so it's environmentally friendly! Both my husband and I are a little grandpa-ish and grandma-ish when it comes to wasting as little as possible. Our dining plates are almost always the cleanest after every meal, and whenever I see people not finishing up their food, I have an urge to finish it for them, I just can't understand how food can be wasted like that! I even wish I could lick my plate sparkling clean like my cat Tara, LOL!

希望这大杂烩还合您的口味，这是我新发现的最爱之一。不但健康美味，而且可以把剩余的红萝卜渣用上，也算是非常环保的一道菜！我们两公婆在物尽其用这方面有点像老公公老婆婆，吃饭时我们的盘碗一般是吃得最干净的，看见别人没把食物吃完，我常常有冲动想帮他们吃干净，我实在不能明白为什么食物能这般浪费掉。我甚至希望能像我的宝贝度母一样，每顿饭后都把盘碗舔干净！

As an ending note, if you are not a fruit/ vege fan, you might want to halve the ingredients above. When I first saw this recipe quite some time ago, I thought I'd like to try it some day, but I did doubt if it would make for a satisfying breakfast. Only fruit??? No cooked stuff? No porridge, no buns? But now, to me it doesn't only make for a full breakfast (oh, I can still have dessert of course, I have a big appetite!), it makes for a REALLY fulfilling one.

要是你不像我一样那么喜欢水果蔬菜的话，也许以上材料可以减半，先尝尝如何。我当初第一次看到这菜谱的时候，心想什么时候一定要尝试，但是确实那时候有点怀疑，这样的早餐，够吃吗？只有水果，没有著熟的东西？没有粥，没有馒头，没有面包，够吗？但是现在的我，这样的早餐不但吃了有饱足感，而且满足感也是百分百的！当然我还是能吃得下甜品的，我的胃口是超大的！

5) Soup stock 熬制高汤

You can also put the pulp into a nut bag, then boil in water to make soup. Soup made from carrot pulp or skin is very delicious, there's a soup noodle dish that I had in Taiwan, the soup was superb, I was told that it was made from carrot skin. But I've stopped doing this, as it's a little troublesome for me, now I use only watermelon skins, corn cobs, radish leaves to make soup stock. If I won't be using the soup anytime soon, I'll save it in the freezer. Do make sure that the containers you use for storing are freezer safe, don't crack your favourite containers! Also, leave some space for expansion of the liquid, or your freezer safe container may crack too... I use the soup for porridge or soup noodles, or sometimes for my rice too!

可以把这些渣放在过滤袋里，用来煮汤。红萝卜渣、皮煮出来的汤，是非常美味的（我在台湾吃过的非常好吃的汤面，老板娘说是用红萝卜皮煮的）。但是我觉得麻烦，现在不用这方法了，我只用西瓜皮、玉米芯、白萝卜叶等来煮汤。煮好的汤，要是暂时不用，我存进瓶子，放入冷藏库，煮粥或汤面的时候可以用， 煮饭也可以用！请确保用来装高汤的瓶子是可以冷藏使用的，我以前不晓得有些瓶子耐不得冷，结果白白把两个我爱用的瓶子冻裂了。（就是可冷藏的瓶子也不能装满，因怕液体冰冻后膨胀，把瓶子挤裂。）

椰浆杂谷饭 Multi-grain Nasi Lemak

我是结婚以后才开始学做饭的。这一家两口的饭，说实在，也真并不容易煮得好！尽管单身的时候也煮过饭，但是毕竟一个人嘛，硬饭、软饭、焦饭，随便什么，是饭就行。而且那时候还不知道什么叫糙米饭，什么叫五谷饭，对于营养调配什么的更是一无所知，煮白饭嘛，就是有什么问题，问妈妈就行了。

当时我这新任太太一开始煮的就是糙米饭，发现周围煮糙米饭的大婶阿姨，好像很少，能请教的对象也就不多。向妈妈询问时，她的回复总是“白饭是这样这样这样，糙米饭嘛，我还真不太清楚呢”。别看一碗平平无奇的饭，煮起来还真是有点讲究的哦。

哈哈，这话叫内行人听了多难为情！但是，确实我学做糙米饭这条路还真不是很平顺呢！

首先，市面上那么多种糙米，该吃哪些呢？每种米不但味道、口感不同，而且搭配在一起以后也许会互相影响。我试用过几个牌子，现在基本上我的杂谷饭选用以下几种米:

Brown Rice Short Grain Lundberg短糙米（2500g）

Brown Rice Long Grain Thai Jasmine长糙米（2500g）

Buckwheat Groats Hulled荞麦（500g）

Red Lentils红扁豆（500g）

Barley薏米（500g）

Japonica Rice黑香米（250g x 2）

我预先把这些米掺在一起，放在米桶里，颜色五彩缤纷，看了心里先欢喜！

我尽量都买有机米。很多人觉得这很奢侈，但是，不管是为了自利或是利他，我们都应该尽量吃有机。这是另一个话题，这里也不多谈。但是，如果你要吃糙米又舍不得吃有机米，那也许吃白米好一些，因为至少你少吃一些杀虫剂。

另外，据我所知，有机糙米因为没有经杀虫剂熏蒸，比白米容易生虫，所以要是你不常煮饭，就别买大包的。或者可以像我一样，把整个米箱放进冰箱里！以前我没注意这些，很多米和豆里都爬满了小虫，不只是要扔掉这些食物浪费，而且处理不当就会害死这些小生命。现在家里有了第二个小冰箱，我买回来的所有的米呀，豆呀，全放进冰箱里！

下来是煮饭的步骤了。首先，把米浸泡在水里，至少4小时，最好隔夜。这样，煮出来的饭口感有很大差别，而且其实所有的米类、豆类，在烹煮以前都必须先泡过水，以去除酸性。泡后的水不能用来煮饭，若不扔掉听说可以用来洗脸或者浇水。（关于浸泡时间有些人说1、2小时就够了，这要看是什么米，但是一般来说我觉得最少还是要4小时。）

很多人听到要预先浸泡，就感到麻烦。这就是典型的现代人吧……。要是生活实在太忙碌，不能预先泡米，倒是可以用“象象牌”的糙米，这牌子的不用浸泡，而且价格比较便宜，但是听说营养少了许多，而且煮出来真的没那么美味！

除了这些米以外，我每次还会加入一些豆类。豆类不宜加入太多，因为蛋白质跟淀粉一起食用会妨碍消化，一点点即可。一般2人分的饭，我会加入一小撮，我饮食的改变基本上是跟着姜淑惠医师的教导为准，但是因为我才疏学浅，记性又差，所以，加入一点豆类营养会更均衡，但是过量则不好，这是我所输入脑袋的讯息，至于更科学的道理，我要再好好温习才行……但是撇开营养学不说，我发现，加入一些豆类的话，煮出来的饭就不会粘锅。我喜欢用埃及豆、利马豆或斑豆，这些都要跟糙米一起泡水。

Chickpeas埃及豆

Pinto Beans斑豆

煮饭的水分，大概是让我最头疼的一环了。有人说浸过水的话跟白米一样，有人说是白米的两倍，有人说是白米的一倍半，有人说是1.2，有人说以第一手指节为标准……

我都试过了，没一个说法准！煮出来的，要么太硬，要么太软，总有问题。

最让我感到奇怪的是，我看过的食谱，参加过的烹饪课，没有一个提到煮饭的水和米的比例，应随着米量的增加而逐渐减少。这是我妈告诉我的，我觉得这很关键，但是为什么从来没听人说过？难道这是太粗浅的道理，不值得一提？煮2人分的饭跟煮6人分的饭，水分可不能马虎啊。是不是我问过的人都是大厨师，从没有给2个人做过饭，所以不觉得这是问题？说来惭愧，因为我不敢有所疏忽，结婚开始煮饭一直到上星期（!!!）都快三年了，我都规规矩矩用米杯量好米量和水分。上星期，终于搞清楚了，不用量米杯也可以煮饭哦！

但是既然我糊涂了这么久，也该把这糊涂账跟大家分享分享……基本上，我是以1:1.5的米、水比例为准。300ml以下的米，水就要多一些，300ml以上的话，水就要慢慢减少。举例说明:

300ml的米 用300ml+150ml的水（比例为1:1.5）；

400ml的米 用400ml+180ml的水（等于多少比例我算不出来）；

但是米量减少的话，比如

200ml的米 就用200ml+200ml的水。

这些数字是不是看了很头疼？我自己一边打一边感到很糊涂。我这种对数字超级迟钝的人，每当家里来客人就要在脑子里盘算加减乘除，真的够辛苦的！但是因为做砸过好几次，所以不敢拿客人的饭来开玩笑，每一次都兢兢业业做好量水的工作！但是说实在，因为每一次人数不同，而且我的脑袋是没有空间记数字的，所以这方法对我来说其实不太管用，最后我还总得请教能量管，告诉我水分够了没有！

那么现在，如果不用量米杯，我怎么煮饭呢？用我的铁砂掌！其实，这就是我以前看奶奶煮饭学来的。我整个手掌压在浸泡隔夜的米，水位到我中指第二个手指节，就对了。有朋友告诉我不管煮多少饭，水位都到第一手指节（手指竖立），这方法我试过，失败了。我想，也许是饭锅大小的问题，也许是米饭不同的问题，更也许是手指长短的问题！我的方法，说不定换了米、换了锅、换了手，就不管用了！？

所以啊，以上的糊涂账，还是要交待一下的，哈哈哈。

好啦，加入了水，开始煮以前，我一般会加入一小撮海盐，煮出来非常美味。你要问我多少嘛，我也不清楚，我跟我妈一样，什么都是大概就好，所以每次做出来的味道都不一样！我想，两人分大概是稍微少于半茶匙吧？也可以放入一些姜片、一小块肉桂、香茅或者切细的香菇等等，煮出来的饭更香醇！

饭煮好以后，让它稍微在锅里闷一会儿。大概15分钟后开锅，浇上椰油，好好搅拌均匀。多少呢？嗯，大概是2、3汤匙吧，随便。

慢慢享用健康美味的香喷喷的椰浆杂谷饭！真的很好吃哦。

注:椰油是健康食品，请放心食用，不用怕吃了发胖，也不用担心胆固醇升高。改天得介绍介绍椰油……

KFC dinner - Guilt free!无罪肯德基

This was the dinner we had tonight. Miso soup, coleslaw and mashed potatoes. Japanese style guilt-free KFC meal?

This was my first try at coleslaw. Coleslaw hasn't really been my favourite, perhaps when I frequented KFC I was still far from becoming a vegetarian. Or perhaps somehow I found that the coleslaw reeked of some smell, perhaps from mayonnaise? So in fact, I don't really know how coleslaw should be like, because I think the KFC coleslaw was probably the only one that I'd eaten before! But I gotta widen my repertoire, and as a vegetarian now (or perhaps as the cook of the household?) practically any new salad recipe excites me.

As I was at it, I thought, oh, too much lemon, this is going to be a failure, LY's going to complain that it's too sour again!! He doesn't seem to be able to take anything sour, just a slight taste of vinegar or lemon in the salad sometimes would earn me a demerit point. (You'd think that such a sensitive tongue for something sour might make him a champion in sniffing out anything that has turned bad, but err, I got to keep a watch out for this big boy of mine so that he doesn't finish up something that's expired...)

The fun thing about working in the kitchen is tasting, putting a dash of all the condiments and sauces you can find in your kitchen, then re-tasting again and again till the dish turns from a flop to a success!

I got the basic recipe from RAWvolution: Gourmet Living Cuisine and from Paul Yeoh's blog, as well as from my dear sister Ling. So here's what I threw in:

Cabbage (about 1/2, chopped finely) 包菜（约半个，切细）

Carrot (about 2 to 3 medium ones, shredded) 红萝卜（约2、3根，切丝）

Raisins (about 1 tbs) 葡萄干（约1汤匙）

Date (1, chopped finely, medjool should be good, but I used the Chinese mi4 zao3, which I think is processed and I don't think I'll be getting it again) 蜜枣（1粒，切细；关于蜜枣，我还在调查当中，我用的是干粮店卖的中国人吃的蜜枣，但是我怀疑这是不是加工食品，和所谓的medjool dates似乎是两码事？）

Coconut Oil 椰油

Olive Oil 橄榄油

Himalayan Rock Salt 岩盐

Organic Soy Sauce 有机酱油（酱青）

Lemon Juice 柠檬汁

Agave Nectar 龙舌兰甜浆

Maple Syrup 枫糖浆

Organic Cane Sugar 有机蔗糖

Tumeric Powder 黄姜粉

As you can see, I can't tell how much I've put of each of the seasoning, because I tried and tasted every step of the way, till I got the taste that I liked. Just mix everything together. For the sweet taste, I added cane sugar because I thought I had too much liquid; but I needed to cover up the sour taste from the lemon. And I used maple syrup in addition to agave nectar, because I was trying so hard to get rid of the lemon taste! So the lesson I musn't forget is, go easy on anything sour... In fact I added more carrot along the way, as I thought that was one good way to get myself out of the lemon nightmare.

I didn't use vinegar because Ling said she used lemon instead of vinegar as she doesn't like vinegar. I thought LY might prefer lemon to vinegar too. As for the oil, Ling gave me the idea too, to use coconut oil instead of olive oil. But in the middle of it all I thought the coconut was too strong, so I switched to olive, LOL. Oh, the tumeric gave the whole thing a wonderful fragrance, I got this idea from one of the web pages I found as I searched for coleslaw recipes.

One thing good about coleslaw, I've realized, is that it seems to taste better when let stand in the fridge for the dressing to set in. This easily qualifies it as a take away salad. If I'd learnt this recipe earlier, then I'd have something else to take to my principal before I quit my job. She probably thought it really boring that the salad she was served every week hardly changed...

If you're a newbie in the kitchen like me, do go easy on the seasonings, not too much of anything at one go, everything might be spoilt beyond salvage.

Now for the mashed potatoes, sigh...

It was a heartache.

Don't be mistaken, I think it tasted superb. I loved every mouthful of it, and I think I managed to present it quite fine, I liked the look of it even!

But as the cook of the household who cooks to please the diner(s), it's not much of a success if the diner ate it like he was forced at gunpoint.

The shock of it all is, LY's supposed to be a big potato fan, like me!

When I was a child, I used to cry at every meal when no potato showed up. That's how much I love potatoes. I must have it at every meal. Steamed, stewed, baked, fried, deep fried, anything, as long as it's potatoes, it'd make me happy. The staple one that I looked for was called 'black potatoes' though, coz it was stewed potatoes that had turned dark in colour with all the soy sauce and spices.

When I first started cooking after getting married, I tried making potatoes with tomatoes and chickpeas, it turned out very well, LY loved it, I loved it, ocassional guests we had loved it too. But I stopped making it after a while, because I realized that first, that's too much starch, our staple is rice as it is. Second, the combination itself didn't seem quite right. Potatoes (starch) plus chickpeas (protein) plus tomatoes (fruit!) is a very bad combi, according to what I've read from Dr Jiang's books. So for quite some time, no potato was served in our humble abode.

And after some time, LY asked about the missing potato.

So now I'm trying to help our favourite Mr Potato stage a comeback, by asking our staple Ms

Nasi Lemak to take a back seat, once in a while.

This is the 2nd time I'm making mashed potatoes. In fact, if I include the raw version that I made from cauliflower, it would be the 3rd time. But everytime, it didn't please the lord of the house...

I did the 1st one with pumpkin. Boiled them, mashed them and prepared mushroom gravy. I myself wasn't quite satisfied with the result. The potatoes had too much water content, perhaps I'd overdone the boiling, or perhaps during the mashing process I should have let more water evaporize?? I don't know, in any case, I thought perhaps boiling wasn't the best way, so today I tried steaming. Also, my mushroom gravy was too watery, so all in all, it didn't turn out to be very presentable mashed potatoes. But at least LY didn't complain when he ate it, in fact he seemed to have eaten quite a lot, except that after that he complaint of being too full. I thought the filling part was the gravy, it was more like soup. I'd made too much of it, and we finished it all in a meal.

The 2nd one wasn't a success either. I don't seem to have much luck with RAWvolution recipes. I might post on this again. I liked it, it wasn't firm like how mashed potatoes should be, but the taste was great. However, LY made a face and I finished his portion for him.

Now, today. Well well, thinking back, I wonder if I should say this was one of the best mashed potatoes I've ever had! Although admittedly I'm not a gourmet and have not much experience in food tasting... Or perhaps, mashed potatoes I'd eaten had never been home made, that's why...?

If there was anything that could have been improved on in order to please him, should I say perhaps it could have a little more water content? I think it was a little on the dry side, would it have been better if I'd boiled it instead? Oh oh oh... to boil or to steam?

He didn't say it was anything to do with dryness though. But it was apparent that he wasn't enjoying it. He scooped a little piece at a time, about the size of a teaspoon, like it was something so precious he didn't want to finish it too soon. But the problem is, that's not what my husband is like!! He eats twice if not three or even four times faster than me, if it's something he loves, all the more he'd devour it in a minute.

When I asked, he said he felt full. But he wasn't even halfway done. He said if he ate potatoes or pumpkins, he'd feel full easily. But if it was as a side dish with rice, he wouldn't feel so. Perhaps potatoes do make you feel full more easily, it would be interesting to find out more on this. But the thing is, aren't potatoes his favourite? And no rice was served today, to make way for potatoes. He admitted to having had a full lunch though, and when I asked a few times before dinner if he was hungry, he said no.

Well well, enough of it all. I thought it was good, and here's my recipe:

Organic Potatoes 有机马铃薯

Coconut oil 椰油

Himalayan Rock Salt 岩盐

Organic Soy Sauce 有机酱油（酱青）

Ground Oregano

Dried Basil

Ground Black Pepper

Finely chopped coriander

1) Cut potatoes into small pieces and steam. (I leave the skin on as I use organic potatoes, in fact I love the taste of the skin, and I like the look of it.) This took me about half an hour. (Boiling took me about 10 mins the first time. But on another note, I used another kind of potatoes the 1st time.)

2) Remove potatoes from steamer, mash them up with a fork. Transfer to another pot. On very low heat, continue mashing and adding in the oil and condiments (except black pepper and coriander, which I sprinkled on top before serving). Take care not to burn the potatoes. Add water whenever required. Vegetable stock would be better!

As with the case of coleslaw, I tasted the potatoes as I was mashing them till I got the right taste. On hind sight I think I could have added a little more water. Well, I had too much water the 1st

time, so I guess I'd gone to the other extreme this time.

Should I make another attempt for Mr Potato to have a place on our dining table? How should I dress him up? It was really disappointing coz I felt I could give it 90 marks, this was one of the few dishes that I felt I could be proud of, yet it fared so badly with LY that I had to finish it up for him, how dampening. But I definitely can't use it as a side dish, rice plus another starch side dish?

What I'd summed up is this though: he's not the self processed potato lover, nowhere comparable to me. I'd been duped to believe that we were buddies in this... After dinner I asked if he'd want to leave the green bean soup dessert for tomorrow, since he was so full. He chose to have it today. So, being full or not is relative, yeah? Just like how I always have stomach for chocolate...

七彩喜迎春

这道沙拉酱料味道很像Rojak，还以为这样的话可以让不爱吃菜的人吃，谁知道原来也有人不爱吃Rojak。(Lapis Lazuli 琉璃光烹饪课)

七彩喜迎春

2人份

材料∶
沙葛 3分之1粒（小粒，切丝）
黄瓜 5分之1条（切丝）
黄梨 6分之1粒（切丝）
红萝卜 1小条（切丝）
甜菜根 半粒（切丝）
生菜 1小粒（切丝）
苜蓿芽 1碗
南姜花 少许（切丝）

桨料∶
味噌 3茶匙
苹果醋 2汤匙
柠檬汁 1汤匙
酸梅 半粒
麦芽糖 2汤匙
杏仁 2汤匙（搅碎）
腰果 2汤匙（搅碎）
芝麻 2汤匙（搅碎）

做法∶
将材料摆好，把酱料调好加在上面，之后洒上豆仁及姜花。

五福临门

两星期前开始上烹饪课，去后才发现原来只是看示范，不过也好啦。四次课，供8道菜，这是第一道。可惜没拍下照片。上课时有一同学说这汤非常寒凉，他们听说很好，于是煮了喝，谁知她家婆喝了起不来。体质偏寒者、年纪大的可能要注意?

五福临门

(Lapis Lazuli 琉璃光烹饪课)

2人分

材料∶
白萝卜 180克
白萝卜叶 180克
红萝卜 180克
牛蒡 180克
香菇 3朵
水 2,000 cc

做法∶
把所有材料洗好，切块。加水煮滚后转中小火，再煮1小时45分钟。