Healthy weekend – trying super food and making enzyme fruit juice


This weekend is definitely a very health conscious weekend. I always want to try to make this enzyme fruit juice, but I heard that is a tough job to make, but my friend is willing to teach us finally. Friday night, we went out for a drink and this friend was giving us a lecture on how to make it and which area we need to watch out. She is not an expert, but she was making this for few times, when her husband was fighting for cancer. I am amazed by what this drink can do with our body, so I really want to try. I don’t mind to buy, but seems like it’s hard to buy and the one you buy is not really guarantee that is truely authentic. So, why not trying to learn and make my own one!

It’s funny, a friend also brought another friend with her, she is a nutritionist and she is running her own business with super food. Of course the night turned into a very health conscious night, and all we talked about was healthy diet.

On Saturday, I tried to go around and get all 10 kinds of fruit, other ingredients and the utensils to see if I can make the enzyme on Sunday. To get all the fruits could be difficult, so let’s start searching and see.

What I need are:

Pineapple x 1, Green Papaya x 1, Dragon friut (red one is better) x 2, Guava x 2, Red apple x 2, Pear x 2, Red tomato x 2, beetroot x 2, Kiwi x 3, dark grapes must be with seed (all seedless grapes are genetic modified) x 60 pcs.
Pure honey x 1 kg, dark cane sugar x 1.5 kg, good water (like spring water or filtered water) around 5 litre.

New chopping board (either wood or plastic), ceramic knief, few plastic buckles for fruits washing, long wooden spoon for stiring, big glass jar 14 litre with plastic buckle and towel, cling flim, thick elastic bands x 6, new scrub-sponge, fruit scrubber, plastic funnel and plastic strainer.

For fruits, better to choose the unripe ones, which is better for making enzyme. The greener and the harder, the better! Of course, anything organic is also good, and I would not choose anything that are from China, try to look for better quality. For kitchen utensils, should not use anything in stainless steel or metal, as try to avoid any kind of chemical reaction.

I was trying hard to get everything around home, but it is hard to get grapes with seeds, as all I can found are all seedless! For beetroot, it’s impossible to get it here in Happy Valley as well, so I decided to make a trip to Causeway Bay, I think I can get those missing ingredients in Citysuper! Before heading to Citysuper!, I tried to take a look at the wet market, and I bought the green papaya there. But all the grapes I asked for are without seeds. Found some grapes in Citysuper!, but not sure if they are with seeds or not, so I decided to eat one and find out. Grab one pack, hide somewhere and try one out… Yeah! with seeds!!!! It’s so difficult to find grapes with seeds nowadays! I also found beetroot there! I am so happy I can finished my shopping, but overall took me 3 to 4 hours to get everything.


So today is Sunday, I will be working on my enzyme fruit juice after getting all ingredients that I need! Let’s start the day healthily, have this super green powder that my friend gave me on Friday night, should help to alkalise and detox my body! She is having her brand and this super food diet by Super Food Lab seems very powerful! I am thinking to get this super green and super red powder to have this everyday.


Let’s start making the enzyme, to get all the fruit washed is my first task! Before that, I have to get all the utensils washed and rinsed with hot filtered water. I have two to three containers with filtered water filled, and I’m ready for washing all fruits. I also have to make sure I washed my hands with hot filtered water, I hope I get all procedure right and not screwing up the juice! All the fruits need to be brushed and scrubbed to clean, and get rid of all kinds of chemical. Make sure to wash the fruit with good water, not just the tap water. When you are done with washing, place them on kitchen towel and let them dry. The toughest one is to clean the 60 grapes, either cut the stem with ceramic scissors or pick by hand, but you must keep that little piece of stem on, as you don’t want any water get inside of the grape. You can also use warm water to wash the grapes, as that should help on getting rid of the chemical.


When you are done with all the cleaning and washing, place all the fruits nicely on the kitchen towel and cover them with kitchen towel as well. To speed up the drying process, can switch on the dehumidifier to help.


One problem that I am dealing with, it’s one of the guava starts to get ripen at one point, as I could not see that part which is hidden under the packaging. I tried to get another pack, which turned out to be the same for the other two! It is bad, as the fruit is getting all soft and wet, and it will not get dry at all! Luckily one of them is better, so I can just use that one among the three ripen ones. So, it is very important to get the unriped fruits, especially after such cleaning and washing.

I thought these 2 blackies will be nosy about what I do, but obviously they prefered to chill instead.

 

After few hours of drying the fruits, it’s time to cut them and place them into the jar! Of course, please make sure the jar is washed and also rinsed it with hot filtered water. My friend suggested me to place the jar into a bucket and with a towel to protect it, as we need to turn the bottle around everyday afterwards, it’s better to get it well protected. First of all, put the sugar and honey in the jar, then add 1/3 of water and stir them nicely, let the sugar and honey melt and sit nicely in the jar.

Better to start chopping the biggest fruit, pineapple, everything should keep the skin, but you can cut off a bit of the skin of the pineapple, especially the spiky parts. Place the pineapple slices at the bottom of the jar. For the rest, it’s up to you about the order. Just cut all the fruits in slices, and place them in the jar layer by layer. For the green papaya, have to remove all the seeds, otherwise the drink will turn bitter.  For the grapes, you need to remove the stem and slightly cut open the skin, and keep the seed for the grapes. After cutting and putting all the fruits into the jar nicely, fill up the jar with good water to covering all fruits.


You are almost done, hang in there! The last step is the closing, get the cling film and get the size that can cover the mouth of the jar, put around 16 layers and place them on the mouth of the jar. Leave enough space for the fermentation later on, then close it by putting 5 to 6 elastic bands at the mouth. I also use tape and plastic straps to add on top and make sure it is tight enough.


After 3 hours of washing and 2 hours of cutting, finally done! Let’s see if my first attempt going to be successful… I will update this on my blog everyday.

After the third day,the enzyme fruit juice was already popping up! This is a very good sign, as the fermentation must be in progress! Each day, I have to turn it 30 rounds, in order to let the bubbling works. As the weather is kind of hot here in Hong Kong, the fermentation process could be faster. Hope this could be done in one more week!

Day 3 already start to pop up

 

I was told by my friend, it only takes around 5 weeks in Summer time to get this enzyme fruit juice done. It is still around 28C to 32C here in Hong Kong from August to October, so we expected that will be done in 4 to 5 weeks. I don’t why it takes so long for my jar, it just keep bubbling, meaning still working on the fermentation, so we have to wait until the day there is no more bubbling go on inside the jar. After 10 weeks, finally the bubbling stopped! I just can’t wait to open the bottle and see the result of my first jar of enzyme fruit juice. I’ve prepared 10 empty red wine bottles for the storage of the juice, at the same time, we need to also get a sieve, a funnel and a ladle ready. Avoid to use metal utensil, and stay with plastic or silicone, as enzyme can catalyse a reaction by the use of metals. In order to have the juice evenly distributed, we have to pour the juice in all bottles one by one. Therefore, we should not finish one full bottle then go for the next one, we have do it by rounds in sequence from bottle number 1 to 10. You really have to empty your fridge in order to get enough space for the storage of all these bottles. Do not store them horizontal like how we do with bottle of wine or water, as they might be still active and have a chance to spill. Put them vertically inside the fridge and do not close the cap tightly, leave some space in case it has to breath. Try to finish them in 1.5 months by drinking around 100ml per day. Heard that this formula of enzyme juice can really cure cancer, it’s not that I am having one right now, but it is always good to detox and remove radiation from our body. As most of us keep absorbing a lot of radiation everyday, from computer, mobile phone, TV, microwave, and etc.

The next day, I started with my second jar of enzyme fruit juice! To reuse some of the fermented fruits into the new jar should help to speed up the fermentation, hope the second jar could be done quicker. Let’s keep it rolling and running!

After 10 weeks, this is finally done!!! It takes longer than I thought.

Sunday homemade dinner – Tandoori shrimps skewer with long grain rice

Tonight I would like to cook seafood, was thinking to cook something with shrimps. What can I do with shrimps? Searching online for idea, and I found something with tandoori shrimps, sounds like a good idea to me! A touch of Indian and a bit of spice. I think the best thing to go with the shrimps is the long grain rice that my husband likes, he do prefer long grain rice much more than the Chinese one. After my last trip to India, I always would like to cook something Indian, why not trying it tonight?

The ingredient for tandoori shrimps is not complicated at all, I almost have all the herbs at home, just missing turmeric powder because I finished up with it and need to buy a new one. The first thing to do for this dish is to marinate the shrimps, make sure you’ve spend enough time to marinate them before cooking. At least marinate the shrimps for half an hour, the best at least up to two hours. Remove the head and shell of the shrimp but leave the tail on, and make sure you devein them nicely. Use a large bowl to put all the ingredients for marination, around 300ml of Greek yogurt, together with some olive oil, pinch of salt, lime juice, minced garlic, Garam Masala, turmeric powder and chili powder. Please go for your taste, as there is not a fixed formula because the level of spice that each of us like or can take is very different. Mixed all the ingredients well, and check out the taste always, then place all the shrimps into the bowl and let them sit inside the fringe for around 1 to 2 hours.

Meanwhile, you can prepare the rest, getting things chopped up and ready. I would like to put also onion, red pepper and pineapple to the skewer, so I need to chop them into pieces. For the long grain rice, I would like to cook with carrot and broccoli, so I have to chop them into small cubes as well. You might want to use green pea instead of broccoli, but I really do not like green pea, so I rather go with broccoli. You can choose other green vegetable as you like, for example other kind of beans or even chopped celery. If you are using wooden skewers, please make sure you’ve soaked in water at least for 15 minutes before cooking, as you do not want them to burn later on. I do have some stainless steel skewers, so I do not have to do that.

Let’s start cooking the rice before starting to cook the skewers. I am not sure what are you using to cook the rice, but I am using the rice cooker, as each Chinese should have one at home which is very convenient. If you do not have one, just put the rice with double portion of water and boil them. Add a pinch of salt, and the chopped carrot and broccoli into the rice just right before the rice is done, mix them well together and let them sit into the rice cooker or pot for at least 10 to 15 minutes before serving.

I was cooking the skewers in the oven, but you can do it by frying. Pre-heat the oven under 210C, and get a tray ready covered by foil. Put one piece of onion, red pepper, shrimp, onion, pineapple, shrimp, and so on, alternatively on the skewer until it’s filled up. Repeat the same until you finish with all the ingredients. Place them nicely on the tray and put some olive oil on each single piece, and place them in the oven and grill them for around 15 to 20 minutes. Turn them over in the middle of the way, but the oven is hot enough to cook for both side.

Serve the skewers with the long grain rice, and garnish the skewers with finely chopped coriander and a touch of lime juice. My husband feels that the rice is a bit blend, but I love it with vegetables and actually the touch of carrot is adding some good flavour into the rice. Maybe you can try to use the marinade to make a source for the rice or the overall dish. The dish is not spicy at all for us, I guess next time I will try to add more spice.

Fun girlie trip with fun thing to do – Cooking class at Blue Elephant

It is hard to organise a trip with your girl friends BFF many years after school, as each of us is having our own agenda. Some married, some with kids, some busy with work, some  living in other countries, and etc. But the 4 of us somehow still managed to go for our second girlie trip last year, and to make it more fun, we tried to line up with fun thing to do. Four of us ended up with an agreement to go for a cooking class, our destination is Phuket in Thailand, and we found this nice place called Blue Elephant, it is a well known restaurant, and they also do cooking class.

a corner inside the Blue Elephant

 

 

Arrived to this beautiful building, and actually the entire building with old Chinese-colonial style is the Blue Elephant Restaurant, with a huge lawn and very old trees. I heard that it was a government building, and the owner bought the whole building and keep the look for the restaurant, it is nicely decorated and I love the style! The restaurant itself is quite well-known, with brunches all over the world in different countries, for example London, Paris, Brussels, Dubai, and etc.

The first thing we need to do is a tour to the wet market nearby, not really doing shopping, but in order to understand the ingredients of Thai food or how do they look like, the best place to go is the market. It’s actually quite interesting to go around the market, and having someone can speak with the locals with you is great. I’ve learned different kind of vegetables and herbs that are originated in Thailand. It was definitely a nice experience.

wet market in Phuket, Thailand. Those yellow chicken are marinated with turmeric.

So, let’s start cooking! Basically, they prepared all ingredients for you, you just need to cook. Our class is to learn 4 dishes, the first one is Keang Ka-Ree Koong Subparod (Yellow Curry with Prawns and Pineapple). The most important thing to learn is how to make the curry paste, everything is about grinding with the mortar. So, you need to work out your muscle in order to grind the curry paste. Basically, the red curry paste is the base, and to make the yellow curry paste is using the red curry paste to add yellow curry powder and turmeric powder. The ingredients are garlic, coriander root, yellow curry powder, turmeric powder, red curry paste, vegetable oil, coconut milk, prawns, pineapple in thinly sliced, cherry tomato cut in half, sweet pepper and onion. This dish is not difficult, most of the work is about making the red curry paste.

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Yellow Curry with Prawns and Pineapple, mine one is number 2 😉

The second dish is Hor Mok Poo Tod (Fried Crab Soufflé), for this one you need to whisk a lot, another way to build muscle. For this dish, we have to mix the ingredients in a big bowl, first to mix the paste, egg yolk and coconut milk, then have to mix the minced chicken, minced prawn, steamed crab meat, kaffir lime leaf, sweet basil leaves, then add fish sauce and sugar. Place the mixture into crab shells or containers, and steam that for 15 minutes. Dip with beaten egg, then coat with breadcrumbs, and deep fry.

 

Hor Mok Poo Tod (Fried Crab Soufflé)

The teacher said that this Phad Ka-praow Nua (Stir-fried beef with holy basil) is one of the most popular, cheap and cheerful dish in Thailand. Basically is to fry the sliced beef with holy basil, with the garlic and chili paste, kaffir lime leaf, green peppercorn, sliced of red and yellow chilies, chicken stock, young baby corns and long bean. Season it with light soya sauce, fish sauce, oyster sauce, sugar and sweet dark soya sauce.

Phad Ka-praow Nua (Stir-fried beef with holy basil)

 

The last dish is the Yam Som O (Pomelo Salad), always love to eat this one, let’s see how to make it. The salad ingredients are pomelo, cooked prawns, chicken, ground dried shrimps, roasted peanuts and desiccated coconut. Mixed the ingredients together and add the dressing, chilli paste, tamarind juice, palm sugar, fish sauce and lime juice mixed well together. Garnish it with deep fried shallot, deep fried dried red chili and boiled quail’s eggs.

Yam Som O (Pomelo Salad)

 

 

Some Thai ingredients that I learned and it’s quite new to me, holy basic leaves, kaffir lime leaf, galangal, tamarind, coriander root (don’t know you can cook with the root). Each of us got a certificate and some gifts home, few ingredients to bring with us, such as fish sauce, curry paste and kaffir lime leaves. We also got to sit down and have lunch together and enjoyed what we cooked.