KookyCulinary

Sorry for the sporadic updates. Lil’ C started her preschool and other extra activities last week. It has been super crazy trying to adjust to the schedule. I have once again been relegated to my chauffering duties again. I seem to to driving her all the time between schools, playdates and other activities. Who knew that an almost 4 year old can have such a busy schedule!!

Anyway, here’s a backdated post on more grill stuff. I promised the hubby I would post all his hard work. I’ve got a couple more, so please bear with me, ok? Here’s another one.

Today’s grill platter consists of Aidell’s Chicken & Apple Sausage, Zucchini, Orange Bell Pepper, Brussel Sprouts and Corn.

Another day on the grill. This time we have steak. I like to keep my steaks simple. So usually it’s just a sprinkle of seasoning like the McCormick’s Montreal Steak Seasonings on the steak before putting it on the grill. For vegetables, I have corn and green peppers. For dessert, one of my favorite - grilled bananas.

I’m still on vacation right now and it really feels wierd when I don’t blog for a few days! So I am sneaking in some time at the laptop today.
If you have a kid who loves French Fries like mine, why not try this healthier alternative - Sweet Potato Fries.

Just cut the sweet potato into strips, coat it with a little olive oil & bake it in the oven at 400F for 30-45 minutes depending on the size of your fries. It is naturally sweet and very nutritious.

I made these Yong Tau Foo using ready-made fish paste. I kept it simple and just did 3 types of Yong Tau Foo. Fried taupok, red chili & fish paste roll using bean curd sheet (fu chok). They are first steamed & then pan-fried till slightly crispy. Before serving, drizzle with a simple hoisin-based sauce & chili sauce.

Recipe for sauce:
2 cups water
5 tbsp Hoisin sauce
1 tbsp sesame seed
1 tsp soy sauce
1 tbsp cornstarch

Method:
Just combine all ingredients & let it come to a boil.