Himalayan Crystal Salt

This is the salt I have been using for more than a year now. It has 84 natural minerals and elements in the human body. It is one of the healthiest salt that you can use for cooking.

Do you want to know more about it? Please read here; http://www.perfecthealthnow.com.au/products/himalayan-salt-products/crystal-salt-sole-so-lay/

Chicken Risotto with Veggies

You need:

Risotto rice

Chicken

Spinach

Carrots

Broccoli

Onion

Olive oil

Salt ( I used Himalayan crystal salt)

Soy sauce ( I used Tamari soy sauce)

Parmesan cheese

-Boil some water in a sauce pan and add a tablespoon of soy sauce 

-Add carrots when it starts boiling

- Saute onion in olive oil and add chicken once onion is translucent.

-Add risotto rice and once it absorbed the oil you can now start adding the soy sauce from the pan

- When the rice is almost cooked add the broccoli. 

-Don't forget to keep adding more sauce to cook the rice

-Take the carrots from the boiling sauce and add it in the rice. You may also want to add the spinach this time.

-Add salt and taste.

-Turn off the stove once the rice is cooked and it is well seasoned. Make sure not to add too much salt because you still have to add the parmesan cheese.

-Add parmesan cheese and serve while it's hot.

Porridge with a Twist

Cook porridge in the microwave for 2 minutes or according to the instruction at the back of the box. You can add anything in your porridge but on this picture I had the following;

Porridge
Flaxseed oil
Chia seeds
Banana
Manuka honey

Poached Egg with Spinach

All you need are:

Poached egg

Spinach

Carrots

Shaved Parmesan

Balsamic vinegar

-

Steamed Basa fillets

This is a quick, easy and healthy food that you can prepare for your family or friends. All you need are;

Basa fillets
Ginger
Spring onions (cut into 2 inches long)
Coriander
Soy sauce
Olive oil
Sesame Oil

Laing in Can?

Taro leaves cooked in coconut milk, coconut cream, pork, shrimp, chilli, ginger, onion, garlic, jalapeno pepper, salt and other special ingredients is called "Laing" in the Philippines. Other regions in the Philippines have their own way of cooking this. Whatever style it is, Laing is one of my favourite Filipino dishes.

Here at the Central Coast, NSW (Australia) where I live taro leaves is not available in the market, supermarket or even in the Asian store near us. I may have seen a frozen taro leaves for “laing” stored in the freezer in the Filipino store here but I guess I prefer the fresh leaves.

I missed “laing” that when I saw this in can I decided to try it. Well, as soon as I open the can I right away smell the preservatives. What am I thinking? Of course it has to have loads of preservatives! I didn’t enjoy it. Oh well, at least I’ve tried it.

Lamb Shank cooked in a Slow Cooker

My husband asked me to cook lamb shank and I did. If you are more into sweet sauce just add honey or sugar. You may also want to cook 2 shanks for each person as 1 is not enough unless you are not into lamb. Please feel free to add anything from this recipe. We all have different taste and it is most enjoyable if you adjust the taste according to your liking.

I had:

3 Lamb shanks
olive oil
2 cloves garlic
1 medium size onion
410 g crushed tomatoes in can
1 tbsp tomato paste
1 vegetable stock in cube
1 big carrot
1 stalk celery
1 small parnips
a handful of fresh parsley
1 tsp Worcestershire sauce
1 cup water

What I did:

1. Brown lamb in a hot pan without oil. Set aside once brown.
2. Saute garlic and onion in olive oil. Add crushed tomato, worcestershire sauce, tomato sauce, let it boil and add the stock and water.
3. Add the rest of the ingredients and adjust taste according to your desired taste.
4. Transfer everything in a slow cooker and leave it cooking in a low heat until the meat just falls off the bone. My lamb was cooking from 10am to 3pm and it was heaven!