CYGRA BLOG

Ingredients:

2.5 lbs lobster
1/2 onion (thinly sliced)
1 cup light cream/milk
4 slices cheese or cheese powder
3 cloves garlic (finely chopped)
3 tablespoons melted butter
Some corn starch (for coating the lobster pieces before deep frying)
Some chopped scallions
Salt to taste
Sugar to taste

Method:

Clean the lobster and chop it into pieces. Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red. Dish out and set aside.

Heat up a wok and add the melted butter. Toss in the chopped garlic, sliced onion and stir fry until aromatic (but before they turn brown). Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces. Lay the 4 pieces of cheese (or sprinkle cheese powder generously) on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens. Stir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately.

Cook’s Notes:

1. If the sauce is too thick and sticky, add some water to loosen up the sauce.
2. You can use other cheese slices or cheese powder for this recipe.

Ingredients:

1/2 lobster
2 teaspoons melted butter
2/3 cup light cream
1/2 slice bacon (chopped finely)
1 stalk spinach
1 clove garlic (chopped finely)
2 slices cheese (use your favorite cheese)
Salt to taste
A pinch of sugar
Some flour
Dried parsley flakes

Method:

Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside.

Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.

Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.

Laughing Buddha Statues are perhaps one of the most loved artifacts. They are commonly seen in homes, offices, hotels, gardens, restaurants and shops. The Laughing Buddha is a symbol of happiness, contentment, and prosperity. He is bald a rotund figure with a warm smiling face. He is clothed in robes, and his protruding tummy symbolizes abundance and mirth. He is also believed to be the future Buddha or Maitreya Buddha .

The obese Buddha with a smiling face is known as ‘Budai’ in China. The Chinese laughing Buddha is associated to a roving Ch’an (Zen) monk of the Liang Dynasty in China. He was famous for his benevolent and cheerful nature. He used to carry a cloth like bag wherever he went. The bag was called ‘Pu- Tai’ in indigenous Chinese language. Hence the monk came to be known as ‘Pu-tai Hoshang’ or ‘hemp-bag monk’. Sculptures and statues of the Laughing Buddha often depict him as carrying a sack that is filled with ‘goodies’ like sweets, food and rice plants. The latter is a symbol of wealth. He is sometimes seen holding a wish-giving fan. The fan in Laughing Buddha Statues is believed to be the ultimate symbol of happiness and joy. The Happy Buddha is also depicted holding a staff on which rests a Wulu gourd. This is filled with the elixir for eternal youth. Often, he holds a begging bowl. His amulet symbolizes his authority in Heaven and his generous power.

The Laughing Buddha is also known as the Laughing Buddha of Plenty. In Feng Shui, he is the symbol for wealth. It is believed that rubbing his tummy, which contains wealth, luck, good fortune, and joy will be ours. Laughing Buddha statues are popular house warming gifts. They are also used as good luck charms. It is commonly held that statues of the Laughing Buddha must not be placed on the floor. They must be positioned on an elevated surface, as a sign of respect. Moreover, the best direction to place them is the personal wealth direction.

Colorful laughing Buddha pictures also grace the modern interiors. The images represent the robust monk with an impish grin and a protruded tummy. In most pictures we find him seated on a huge gold pedestal with elaborate decorations all over. This is the most familiar representation of Happy Pu-Tai. Many images reflect smiling Buddha figure with a hemp sack on his way to travel. ‘Budai’ holding a ‘Ru-Yi’ or bowl in his hand portray the typical Buddhist nature, begging all the sadness from the people of the world. Some pictures depict children playing at his feet or pulling his cart. These represent his affection and love for the tiny tots. Another common image is Laughing Buddha standing, stretching his arms in the air and blessing the mankind for good luck, success, happiness, fulfillment, prosperity and wealth. The pot bellied bald figure is also found wielding his fan ‘oogi’ in many images.

Most Laughing Buddha statues are hard carved. They are available individually or as a group of six handcrafted sculptures. These are the six different representations of the Maitreya Buddha. They are placed in homes to attract more happiness.

Dog grooming is one of your dog’s basic needs and an important part of dog ownership. Just like people, dogs need physical maintenance to look and feel their best. Fortunately, dogs do not need to bathe as often as people, but you do need to learn how much grooming your dog actually needs and keep it on a schedule. Generally, a dog’s grooming needs depend on the breed and hair type. If your dog has a skin, ear or nail condition, follow your veterinarian’s instructions regarding grooming your dog. It is also important to use the appropriate grooming tools. Here are some dog grooming basics to remember.

1. Hair Brushing

Most dogs enjoy being brushed, and sessions will strengthen the bond with your dog while maintaining a healthy coat. A dog’s minimum brushing needs depend on hair type. Choose the right tools and follow these guidelines.

• Long-haired dogs usually require daily brushing to prevent matting and tangling of hair.
• Medium-haired dogs may be prone to matting and tangles and should be brushed at least weekly.
• Short-haired dogs can typically go up to a month in-between brushing.

Regardless of hair type, you can brush your dog daily - especially if he enjoys it. More frequent brushing during shedding season can help prevent hair build-up and excess shedding. 

2. Nail Trimming

Nail trims are often detested by dogs and owners alike. Most dogs dislike even having their paws handled and know how much it hurts when nails are cut too short. Dog owners are often uncomfortable with the process for fear of hurting their dogs.

Dogs will develop an aversion to nail trimming once they experience pain from it. The best way to avoid this is to learn how to trim nails correctly and exercise caution. Ideally, a veterinary technician, vet, or groomer should teach you how to trim your dog’s nails. Most dogs need monthly nail trims, but your dog may need more or less depending on the rate of growth.

An alternative to nail trimming is the use of a rotary tool to file down nails. 

3. Bathing

Bath time does not mean fun to most dogs and owners. It may bring forth an image of a wet dog running from the tub, dripping all over the house. Bathing does not have to be this way if your dog can get used to it. He may not like the bath, but he’ll be easier to manage. Learn how to bathe your dog properly and make the experience as positive as you can for you and your dog.

Most dogs should be bathed monthly, but bathing as often as once a week is not considered harmful. Always use a soap-free shampoo that is intended for dogs. Depending on the condition of your dog’s skin and coat, your veterinarian may recommend a specific shampoo. In this case, be sure to follow your veterinarian’s instructions about bathing.

4. Ear Care

Ingredients

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat. for 1-2 minutes, stirring frequently. Serve immediately.

Ingredients:

10-12 chicken wings

For Marinate:

5 shallots (peeled and chopped into small pieces)
5 garlic (peeled and chopped into small pieces)
2 inches of ginger (peeled and chopped into small pieces)
1 teaspoon of dark soy sauce
5 teaspoon of soy sauce
3 dashes of white pepper powder
3 dashes of sesame oil
Sugar to taste
Salt to taste

Method:

Marinate the chicken wings for 12 hours. Grill over fire and constantly turning them so they are evenly grilled. Serve hot.

Ingredients:

3 large eggs
1 teaspoon oyster sauce
3 drops of fish sauce
2 dashes of white pepper powder
1/4 teaspoon sesame oil
1 teaspoon of Shaoxing cooking wine
1/2 red onions (cut into rings and then cut the rings into half)
5 shrimps (peeled and deveined)
1 stalk scallion (chopped)

Beat the eggs with a fork. Add all the seasoning, chopped scallion and mix well.

Heat up the wok and add some cooking oil. Sauté the onions until aromatic or until they turn lightly caramelized. Add in the beaten eggs and keep stirring. Cook the omelet until it’s slightly burned. Serve hot.

Cook’s Note:

1. To kick it up a notch in the luxury department, substitute the shrimps with crab meat (fresh or frozen). This omelet tastes even better with crab meat.

Ingredients:

6 fresh water prawns (or jumbo prawns or big prawns)
1 clove garlic (finely chopped)
1 teaspoon soy sauce
1 teaspoon rice wine or shaoxing wine
1/2 teaspoon sugar
1 teaspoon chopped scallions
1 teaspoon cooking oil

Method:

Heat up a wok with cooking oil. Drop in the chopped garlic and lightly saute till light brown. Add in the fresh water prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Add in the chopped scallions and serve hot.

Cook’s Note:

The wok will get really dry and the prawns might appear burned but it’s fine as it will add that “charred” flavor to the prawns.

Ingredients:

4 cups overnight rice
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1/8 tablespoon salt
1/4 tablespoon sweet soy sauce (ABC Kecap Manis)
3 dashes white pepper powder
1 skinless and boneless chicken breast (cut into small cubes)
1 Chinese lap cheong/sausage (diced into small pieces)
1/2 cup baby shrimp
1/2 cup green peas
2 tablespoons cooking oil
2 cloves garlic (finely chopped)
2 eggs (light beaten)
1 small piece of salted fish (diced into small pieces)

Method:

Heat up a wok with two tablespoons of oil. Add salted fish and fry until aromatic, set aside. Using the same oil, saute the garlic until aromatic. Add in chicken, baby shrimp, Chinese sausage and peas and stir fry until they are half cooked. Season with salt and continue to stir-fry until they are 80% cooked. Add in the overnight rice and stir well with the ingredients. Add in soy sauce, fish sauce, sweet soy sauce, white pepper powder and continue to fry the rice for a couple of minutes.

Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir-fry the fried rice so the eggs form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve the Chinese fried rice hot.

Ingredients:

8 oz. steamed chow mein (Chinese noodles)
2 oz. pork (cut into thin slices)
5 shrimp (shelled and deveined)
3 garlic cloves (finely chopped)
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Chinese dark soy sauce
2 tablespoons water
2 tablespoons cooking oil
2 stalks scallions (cut into 2-inch length)
Salt to taste

Method:

Soak the steamed chow mein in cold water for about 5 minutes. Rinse a few times until the water turns clear and the chow mein is soft. Drain the excess water and set aside. (Don’t over soak the chow mein or the noodles will get limpy and soggy.)

In a small mixing bowl, mix all the seasoning ingredients. Set aside.

Heat up the wok with the cooking oil. Add in the chopped garlic and stir-fry until light brown or aromatic. Add the pork and shrimp and stir fry until they are half done. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles , the seasoning mixture and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.