Healthy Vegetarian Arrow Root with Corn Soup

*dust away all the cob webs*

Hello! Gosh... it has been a long time since I update this blog! Well, life has certainly been busy  since my little girl is very mobile now... so I have to chase after her most of the time! I don't cook many fancy dishes since I conceived as I have to rush through each afternoon before meal time. And since my little girl is eating what we are eating now, most of the dishes has to be non-spicy. It is either steamed fish/chicken or just soup most of the time.

We normally have lotus roots or corn soup since most of us like the taste and they are extremely easy to prepare. I will add more ingredients such as honey dates or almonds to make it more nutritional... like what I am sharing today... a very simple vegetarian soup which is full of flavors but less the cholesterol.

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Ingredients

• ½ section Arrow root (about 300g)


• 2 ears Corn


• 3-4 sticks Carrots


• 8-10 Water chestnuts


• 100g Groundnuts


• 3-4 pcs Honey dates


• 5-8 pcs Red dates (optional)


• 2.5L Water

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Method

1. Heat up water in a deep pot. Remove the arrow root's skin and slice it into ½ inch thick and toss into the pot quickly to avoid it from turning brown.


2. Cut corns into small sections and carrots into cubes.


3. Clean the water chestnuts (cut away the top and bottom) but keep the skin on. Use a clever and smack it lightly so it will crack up.


4. In separate smaller pot, boil the groundnuts with some water to remove dirt and colors.


5. Toss everything into the pot and let it boil before turning the heat into small to slowly boil for 2 hours.

Non Spicy Japanese Beef Curry

*Gasp* *sweep away the spider webs*

Can't believe I have abandoned this house for so long... again! Yes, life with 2 kids is like that when I don't have any helpers at home to do those long life chores...

It is not that I don't cook now. Just much lesser than before. Normally I only do simple steaming, cooking a big pot of soup to last the whole day or doing one pot dish like what I am sharing today.

Curry is my favorite but my boy can't take spicy food so I have literally cut out cooking a lot of spicy food since he started eating table food. That's why you can see the recipes here has altered so much since its inception where I used to share loads of spicy dishes' recipes.

Then I heard from some bento friends that Japanese Curry is not spicy at all and suitable for kids. These curry usually comes in cubes form and I was not a fan of using food cubes to cook but as curiosity kicks in, I decided to give it a try!

So, one fine day while I was shopping in the local Japanese grocer, I picked up a box of the recommended Japanese Curry (Vermont brand) taking the least spicy one...

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Ingredients

• 500g Beef/Chicken/Pork cubes


• 2 bulbs Onions (I used the Bermuda Onions - big and bronze in color)


• 2 large Potatoes - cut into cubes


• 1 stick Carrot (large) - cut into cubes


• 850ml Water (put less if you want thicker sauce)

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Method

1. Sauté the onions, carrot and potato cubes with some oil till light brown and add in the beef/chicken/pork cubes and stir for a while.


2. Add in the water and let it simmer on low fire for about 20 minutes so the meat will be soften before you add in those curry cubes.


3. Simmer for a further 10 minutes or so to let the sauce thicken and it is ready to be served hot with white rice. Yum~

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Normally there are English instructions given when you purchased this particular brand but other brands are in Japanese.

Wishing you a Happy Hopping Bunny Year!

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May the year of the Golden Bunny brings you abundance of joy, good health, love and prosperity!

Gong Xi Fa Chai!

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xoxo

Angeleyes