Archive for December, 2007

The Lemon Juice Diet


Good morning, dear friends ๐Ÿ˜€

Ah, during this part of the year when we have so many festivals and holiday feasting – Winter Solstice Festival, Christmas, New Year parties – there is a thought that is bound to be on most people’s mind ===> that “we have certainly indulged ourselves with all the yummy food and may need to go on diet soon!”

Some would go on crash diets for days and weeks after their partying is over! However, this will not be very good as this method will actually backfire later on and the pounds shed will come back on again. ๐Ÿ™„

Some will be very hardworking – they will actually exercise more to burn off those extra weight that they have put on during the holidays, which is the right way to go and will be very effective when they also eat lighter, healthier meals at the same time.

Thus, it is all a matter of juggling and balancing our food intake and exercises. It helps if we know that 3,500 calories makes up 1 pound and 2.2 pounds equals 1 kilogramme.

I would like to share with you this article on the Lemon Juice Diet that came out in my newspapers a few weeks ago, and thought that it really made a lot of sense in helping us to lose weight. This is not the same thing as the Lemon Juice Cleanse or Master Cleanser (that was introduced by Stanley Burroughs) which requires a fast of lemon juice and saline liquids for 2 weeks (I won’t be able to fast on liquids like this!)

Read on and see for yourself how this works….

The Lemon Juice Diet by Louise Atkinson, The Star Newspaper, 18 December, 2007

DRINK lemon juice with warm water every morning to stimulate your digestive system.

Hoping to lose a few pounds before Christmas and New Year but gloomy about your chances of success with conventional diets? Then lemons could be the answer!

In a new book, The Lemon Juice Diet, leading health writer Therese Cheung suggests that the reason why so many of us battle with our weight is because our digestive systems are not working properly – and that the conventional dieting tends to excarbate that.

However, including lemons in your diet – both JUICE and PEEL – will boost your digestion and if you also eat healthily and exercise, can help you lose weight.

“Research seems to show that if your digestive system is not working correctly, healthy weight-loss is almost impossible,” saus Cheung. “The problem is that poor digestion can stop your body getting the nutrients it needs to burn fats. It can also cause a buildup of toxins in your body, leaving you feeling sluggish and depressed.

“This, in turn, slows down your metabolism, making any weight-loss goals unattainable.”

Furthermore, she says, if your body isn’t absorbing the right nutrients, then no matter how overweight you are, it thinks it is malnourished and constantly craves nutrients, telling you that you are hungry when you are not!

The solution is LEMONS. “When it comes to boostings the body’s digestive and detox systems, lemon is a natural powerhouse, ” says Cheung.

Lemons are rich in citric acid (at 7 to 8 %, they have the highest concentration of all the fruits), which, she explains, “combines in a complex interaction with other acids and enzymes to ensure healthy and problem-free digestion by stimulating stomach juices.”

“Thanks to its acidity, even a little lemon juice can improve your digestion and lower the impact of any meal on your blood sugar,” she adds.

The pectin in lemon – found in the peel – is a great source of fibre that helps weight loss by turning into a sticky gel when you digest it, preventing your stomach from absorbing sugar too quickly.

A study published in the Journal of the American College of Nutrition found pectin can eliminate the urge to eat for up to four hours , because after eating it you tend to feel satisfied for longer.

Lemon juice is also one of the most food sources of Vitamin C. Not only is this great for warding off colds, but a recent research at Arizona State University suggests that people who eat fruit and vegetables high in vitamin C have more efficient digestive systems and are more likely to lose weight that those who don’t.

In addition, lemon juices increases the acidity of the digestive system. This helps the body absorb calcium, which is then stored in fat cells. Research has shown that the more calcium there is in a fat cell, the more fat the cell burns.

It seems the humble lemon could be a powerful aid to digestion, and a useful diet booster.

But it’s not a case of eating only lemons: the good news is that you can eat perfectly normal foods on this diet, including cheese and other proteins, You can even have chocolate ice-cream!

You can also eat as much as you like of the right sort of foods: there is no calorie caounting involved. All you have to do is make sure that at least one meal a day includes lemon ===> either a squirt of juice or some peel.

The Lemon Juice Diet advocates a simple healthy-eating plan based on 7 principles, If you combine these 7 principles with an exercise regime involving 20 minutes of aerobic activity five or six days a week, within just a week you should start feeling healthier and your clothes will be looser.

By week two, you will be dropping pounds… ๐Ÿ˜€

The 7 Principles

1) Drink lemon juice with warm water every morning. Starting the day with the juice of a lemon in a glass of warm water will stimulate your digestive system.

2) Eat at least 5 portions of fruits and vegetables a day. All vegetables and most fruits are low-calorie nutritional powerhouses, rich in vitamins, minerals, fibre and nutrients that can boost immunity, balance hormones, calm the nervous system, aid digestion, and help weight loss.

3) Balance your blood sugar levels. Irritability, poor concentration, fatique and headaches are all symptoms of fluctuating blood sugar levels; which can make you crave sweet and fattening foods. When the blood sugar levels swing too high, so does insulin. This hormone helps shuttle blood sugar (Glucose) into your cells to be uses as energy. In other words, it promotes fat storage.

Sprinkling lemon juice over your meal can be enough to lower the blood sugar impact by as much as 30 % – use it in all your cooking.

Eat protein with each meal, as it steadies your blood sugar by delaying the absorption of carbohydrates and fats. Eating 5 or 5 times a day will combat food cravings.

4) Cut down on sugar-rich foods. This will give you a brief high, followed by a big slump and leave you feeling edgy and tired. Refined foods – such as white bread, white rice, instant potatoes and corn flakes – can act like sugar in your system, and end up being stored as fat. Instead, stick to whole grains, fruits, vegetables, and protein.

5) Forget low fat – your body needs some fat to lose weight. Unsaturated fats can help with weight loss by delaying the passage of carbohydrates into your bloodstream, keeping blood sugar levels stable and insulin down.

Increase your consumption of Omega-3 and Omega-6 essential fatty acids, found in nuts, seeds and oily fish, and unsaturated fat found in extra virgin olive oil.

6) Eat lots of fresh whole foods. Switch from processed to whole foods to boost your intake of the nutrients your body needs for weight loss. Whole foods such as beans, pulses and lentils also contain fibre, which stimulates the digestive system and can slow down the conversion of carbohydrates into glucose.

Best of all, whole food are free of hidden sugar and chemicals that overload your liver, making it hard for your body to digest food and burn fat. Choose brown pasta, wholegrain bread and cereals, vegetables, fruit, fresh soups, smoothies and juices (not from concentrate), and eat a salad with every meal.

7) Slow things down. Eat slowly and chew properly. Chewing relaxes the lower stomach muscle and triggers nerve messages that activates the digestive process. If food is not properly chewed, nutrients remain locked in and undigested.

Your stomach and intestines are sensitive to stress. When you feel anxious, digestion will shut down, leaving food partially digested. So, finding ways to manage stress is not only important to your emotional health, but your digestive health, too.

Note -If you suffer from heartburn, kidney or gall-bladder problems, or have a citric allergy, consult your GP before going on this diet.

Happy Dieting! ๐Ÿ˜€


Here is a picture of my Lemon Juice Drink that I had made for myself yesterday. See the little bits of lemon peel floating at the top? I decided to chop the lemon peel up so that as I drink my lemon juice, I can also eat the peel. I had also added a tablespoon of honey to make this drink tastier. Be sure to put cold water into your glass of lemon juice, then only top up with a little hot water to make a warm lemon juice drink! Hot water will destroy the Vitamin C in the lemon juice as well as the nutrients in the honey! ๐Ÿ˜‰

This morning, I made myself another glass of warm lemon juice but without the honey added and wow, did it perk me up! ๐Ÿ˜† ย 

Have a wonderful weekend! ๐Ÿ˜€ย 


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What To Cook For New Year’s Eve Dinner – Anyone Has A Yummy Baked Ham Recipe?

Hello there, dear friends ๐Ÿ˜€

I have beenย wondering for a fewย days nowย about what to cook for my family’s New Year’s Eve Dinner ๐Ÿ™„ ………also mulling over what type of cuisine, like Chinese, Western or Japanese……..ย  whenย Iย got an idea after reading sweetrosie’s blog ย  HERE ย toย serve a whole Baked Ham!ย  We just love ham but the only way we have had it was in our sandwiches! I have never bought a whole ham leg nor bake one before, so this recipe will be a novelty for us to be enjoyed greatly!ย ย ๐Ÿ˜†

As such, if thereย is anyoneย who has their favourite, yummy Baked Ham recipe to share with me so that I can have some ideas on how to cook this, I would be most happy and appreciative with your contribution.

Thank you!

With best wishes for a successfulย New Year 2008 to you all,

choesfย  ๐Ÿ˜€

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Recipes For My Winter Solstice Festival Dinner 2007

Good evening, dear friends ๐Ÿ˜€

Here are the recipes for the traditional Chinese Winter Solstice Festival dishes that I had cooked and that I earlier wrote about HERE .


Treasure Soup (serves 6)


2 litres Chicken Stock – made from 1/2 a free range chicken, or 1 kg of chicken carcass/bones simmered for 2 hours

* To be diced into 1-cm or smaller (you can vary the amount or types of vegetables here):-

* 3 Shitake mushrooms (or other types of mushrooms)

* 5 canned button mushrooms

* 2 cups White Snow Fungus (“Shuet Yee”), soaked and washed

* 8 water chestnuts, peeled

* 1 medium carrot, peeled

2 cups of frozen vegetables (corn, carrots, peas), thawed

2 cups of chicken or pork, marinated in a bit soy sauce, salt, pepper, sesame oil and cornstarch

salt & pepper to taste

chopped green onions for garnishing

Method – Bring chicken stock to a boil. Add diced mushrooms, white fungus, carrots and chestnuts and simmer for about 30 minutes. Add the diced meat, bring to a boil and then add frozen vegetables. Season to taste. Turn off fire. Garnish with chopped green onions for colour and add a shake of white pepper. Enjoy! ๐Ÿ˜€

Deepfried Breaded Garlic Pork Cutlets


500 gms of skinless pork belly or pork tenderloin, cut into 1/2 cm thickness and 3 cm lengths

5 to 8 pips garlic, chopped finely or mashed in pestle & mortar

1 tsp salt

1/2 tsp sugar

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp rice wine or any wine

2 tbsps cornstarch

Method – Marinate meat together with rest of ingredients, and set aside for at least 1/2 an hour. To cook, dip pork slices in flour, then in beaten egg, and lastly, in breadcrumbs and deep fry in medium heat until golden brown. Serve with mayonnaise and bottled chilli sauce. Yummy! ๐Ÿ˜€

Fuzhou Fishballs Easy Stirfy


1 packet of 8 large Fushou fishballs (or any large fish or sotong balls, or any other meats of your choice like chicken, pork or beef but they must be marinated in salt, soy sauce, pepper, cornstarch before cooking)

4 button mushrooms. sliced

1 packet or box of sugar peas, ends and fibers removed

2 tbsps chopped carrots for colour

1 cup chicken stock (from soup stock prepared for Treasure Soup)

2 pips garlic, chopped

Salt & Pepper to taste

Cornstarch-Water mixture to thicken sauce

Method – In a little bit of oil, fry garlic until golden. Add fishballs or meats and fry for about 2 minutes, stirring all the time. Add in the chicken stock and the rest of the ingredients. Stir a few times and cover for about 2 minutes. Season to taste, and thicken sauce accordingly. Garnish with chopped onions or coriander leaves, if you like. ๐Ÿ˜€

Steamed Salted Chicken


Two whole chicken legs, washed and pat dry. Marinate in 2 tbsps salt overnight (or a few hours if you don’t have the time)

Method – Steam skin side of chicken downwards in a heat proof plate over full-boiling water for 5 minutes, then lower heat to smallest fire and steam for about 30 minutes.

Check for doneness by poking the thickest part of the leg with a sharp knife to see if the juices run clear. Rub with 1 more tbsp of salt and 1 tbsp of sesame oil. Turn off fire and leave to stand covered in steamer until ready for cutting and serving. ๐Ÿ˜€

Hokkien Mee/Fat Egg Noodles (serves 10)


1 kg thick or fat yellow egg noodles, washed and drained

1 cup sliced pork or chicken, marinated with salt, soy sauce and pepper, cornstarch

1 cup fish cakes or fish balls

1 cup prawns, shelled but leave tails intact, marinated in salt, soy sauce and pepper

3 cups cabbage, cut into 1 cm by 3 cm lengths

3 cups of green vegetables, e.g. sawi, collard greens, kale, bok choy, etc

6 to 8 cups boiling chicken stock (same as used for Treasure Soup) – depends on the sauce consistency that you like

1 cup soy sauce

1/2 cup oyster sauce

1/2 cup or more thick black soy sauce

salt & pepper to taste

Oil and Pork Fat, or plain cooking oil

1/2 cup chopped garlic

cornstarch-water mixture to thicken gravy (you will need quite a lot of this, like 1 cup or so)

* OPTIONAL (but this is the best sinful part of Hokkien Mee) Fried Pork Lard/Fat – use half for garnishing and half for cooking….the noodles taste heavenly with this, otherwise, it is earthly (?) ๐Ÿ˜† ===> cut up some pork fat/lard into 1 cm cubes, then put into a dry heated pan or wok, and fry over medium small heat until the oil is released and the pork lard bits are crispy. Set aside 1 cup of this. Keep the rest for cooking other stirfry dishes later. ๐Ÿ˜‰


1) In heated oil or pork fat in wok, fry chopped garlic until golden.

2) Add the meats and stirfry for one minute.

3) Add chicken stock. Cover wok, and bring stock to a boil.

4) Add cabbage the rest of the sauces. Simmer for about 3 minutes.

5) Add in noodles and green vegetables. Bring to a boil.

6) Season to taste and thicken with cornstarch-water misture.

7) Garnish with crispy pork fat and oil, or chopped green onions.

8) Serve hot with a dish of sliced red chille or chili sambal.

Enjoy! ๐Ÿ˜€

Tong Yuen/Glutinous Rice Balls in Syrup


I had bought this “wet flour” made fresh from ground glutinous rice flour, but if this is not available, you can use 1 packet of those dry glutinous rice flour (mix with enough water to reach a consistency that you can knead and then roll the dough intact into marble sized balls with your palms. (Colour the dough during kneading.) This can be prepared the night before cooking as it takes a long time to prepare. Keep in the fridge overnight.

To Cook Tong Yuen

1) In a pot, bring a pot of 2 litres of water to a boil. Add in enough sugar to your liking to make a syrup. Put in 2 pieces of Pandan leaves for flavour. Simmer this for about 15 minutes. Turn off fire and set aside to cool down.

2) To cook the rice balls, boil another pot of water – about 3 litres. When it comes to a boil, drop in the white coloured rice balls first. When they float to the top of the water, this means that they are cooked. Transfer them into the pot of sugar syrup. Continue with the rest of the colours, one colour at a time.

3) Serve warm or at room temperature in little rice or cereal bowls.

I hope you will try these dishes and enjoy them with your loved ones. Bon Appetit! ๐Ÿ˜€

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‘Tis A Season To Be Jolly…

…….and indulging ourselves with Christmas goodies! ๐Ÿ˜†ย  The other day, I gave my Indian neighbours a casserole of colourful glutinous rice balls to mark the Chinese Winter Solstice Festival……….yesterday, they returned my casserole with a box of decadent, handmade hazelnut-almond-biscuit-chocolates! I tried some just now and was so blown off by their taste that I just have to take some pictures to show you these little bite-sized yummiesย  –



These little cups of heavenly, delightful chocolatey bites are not overly sweet, just right…and the white chocolate mixed with hazelnut cream just gives a different level of smoothness to the dark chocolate……with the little taste of biscuit at the bottom and the light crunchiness of the fresh whole almond on top……sigh….this is bliss indeed!! ๐Ÿ˜†ย  ย 

In case you are wondering why I am going on and on about this chocolate, actually I am not so into chocolates and I only eat chocolates like, 10 times in a year? ๐Ÿ™„ย  So, these chocolates really blew my socks off!ย 

ย Hmmm…an idea just occurred to me…..that I should take a short course in confectionery skills, e.g. cakes, chocolates, cookies, etc! ๐Ÿ™„ I have never been good at making scrumptious looking and delectable tasting desserts and sweets. Never mind all those calories! ๐Ÿ˜†ย 

Happy indulgence! ๐Ÿ˜€ย 

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Merry Christmas To All


Good evening, dear friends ๐Ÿ˜€

Ah, it is now 10.30pm here in Kuala Lumpur and Christmas Day is just round the corner. I would like to take this opportunity to wish all of you lots of prosperity, joy, success and good health during this holiday season and thereafter. ๐Ÿ˜€

Today, I had spent 6 hours in the kitchen, cooking a full Christmas Eve Turkey Dinner for my family and it was well worth my time when I saw my family happily tucking into their dinner. Right now, we are so full that we have to wait a little while more for our stomachs to make room for dessert ===> my very first Christmas Pudding, which I have learned from sweetrosie. I have got vanilla ice cream in the freezer all ready, and my kids are going to top their ice cream with Hershey Chocolate Fudge and marshmallows ๐Ÿ™„ (I bet no one has ever eaten their Christmas Pudding this way before! ๐Ÿ˜† )

Here was what we had for our Christmas Eve Dinner – ๐Ÿ˜€


Our Christmas Eve Turkey Dinner Spread

My Dinner Plate Stuffed Full Of Yummies ๐Ÿ˜€


Roast Australian Turkey


Bratwurst Pork Sausage With Apple & Bread Stuffing


Baked Whole Potatoes With Sour Cream, Green Onions & Bacon Bits


Mashed Potatoes


Fresh Green Salad


Glazed Baby Carrots In Honey & Butter


Brussel Sprouts With Sliced Almonds In Maple Butter Sauce

Dessert is Christmas Pudding With Vanilla Ice Cream…………… hehe, we are going to “reveal” the puddings and finally have a taste of them! I will be right back with some pictures of them shortly. ๐Ÿ˜‰

Here is our Christmas Pudding dessert, we really enjoyed it very much…….it was very rich, very moist, not too sweet and decadent…..simply delicious (thank you, sweetrosie, for introducing me to Christmas Puddings)! I have steamed the puddings for another 2 hours and I noticed that the puddings have gone darker in colour. ๐Ÿ˜€



Merry Christmas! ๐Ÿ˜€

P.S. Hehe, I just had a second helping of the Christmas Pudding – this time I had it on its own and my husband and I agreed that it tastes much better this way. ๐Ÿ˜‰

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Happy Winter Solstice Festival 2007!

Good evening, dear friends ๐Ÿ˜€

Today is the Winter Solstice Festival (called “Tung Jit” in Cantonese), which is a grand festival celebrated by the Chinese worldwide. It is symbolised by the making, cooking and eating of little marble-sized glutinous rice balls called “Tong Yuen”, which is served in a bowl of sugar syrup that has been boiled with a few pandan leaves. Traditionally, the Tong Yuens are in colours of white and pink, but I had coloured mine with yellow and green as well to make them more exciting! ๐Ÿ˜† The roundness of the rice balls symbolise “completeness” and “unity”.

The Chinese began celebrating the Winter Solstice as a festival back during the Han Dynasty in China, around 206 B.C. The Winter Solstice in the Solar Calendar is the day when sunlight is the weakest and the daylight shortest. Relatives and friends would give each other delicious food that they have cooked. I have given my Indian neighbours a casserole of the Tong Yuens in sugar syrup, which their young children really enjoy. ๐Ÿ˜€

This festival is a gathering of family members to chip in together and shape these rice balls, often an occasion for the reunion of loved ones. Usually, the matriarch of the family will lead in this “rice ball rolling” tradition. In my case, as both my parents and parents-in-law have passed away, I am the matriach of my family and this year, I only have my 2 sons to help me. Hehe, being boys, their attention span was short lived and I ended up rolling the majority of the 500 Tong Yuens! ๐Ÿ™„ Nevertheless, we had fun together.

For the recipes, please READ HERE

Rolled “Tong Yuens” before cooking –



Bowls of colourful cooked Tong Yuens in sugar syrup –



Hehe, feeding Kitty a Tong Yuen…. ๐Ÿ™„ ๐Ÿ˜†


My Winter Solstice Festival Dinner –


For my festival dinner today, I cooked some of the traditional festival dishes that I had learned from my late mother-in-law. Here is my Winter Solstice Festival menu –

1) Treasure Soup


– hehe, I gave the soup this name as there were many types of ingredients diced and then boiled for a while in chicken stock. It has many colours, like jewels in a bowl, and hence the name. I had put in diced shitake mushrooms, canned button mushrooms, carrots, cauliflower, white fungus, peas, corn, and pork. The chicken stock was pre-boiled with one old, female chicken for 3 hours. Actually, the Chinese name of this soup is “Lap Lap Tong.”

2) My Mother-in-law’s Curry Chicken Recipe


– this was a recipe that I had learned from her 20 years ago and this dish is a must-have on special occasions for my husband.

3) Steamed Salted Chicken


– as my eldest daughter doesn’t take spicy food (curries), I cooked this for her but my family loves the smooth, tender taste of this chicken, too. I marinated 2 large chicken legs with 2 tbsps of salt overnight and they were steamed over a slow fire (actually I had put a steamer over my simmering soup), thus resulting in juicy, perfectly done chicken. They were left to cool when done, and I rubbed more salt and a tbsp of sesame oil – hence the name “Salted chicken”. They were cut into pieces before serving.

I also serve this same type of chicken when I cook Hainanese Chicken Rice for my family. Later, I will write the recipe for you as I also have my mother-in-law’s yummy version of it. It is a special sauce that my family (especially my kids) loves very much and we don’t see this sauce served with chicken rice elsewhere.

4) Fuzhou Fish Balls


– Fuzhou fish balls are unique in that there is some minced pork filling in the centre of the fish balls, thus making them very interesting and tasty to eat. I cooked them with some chicken stock (taken from the simmering chicken soup), sliced button mushrooms and snap peas.

5) Deep Fried Garlic Pork Slices


– this is easy to make with some pork belly sliced into thin strips and marinated with some soy sauce, lots of chopped garlic, wine, cornstarch, salt and pepper. The wine and cornstarch will tenderize the meat. Then the pork is dipped in flour, then egg, and lastly breadcrumbs before deep frying. They taste best when served with mayonnaise and chili sauce. Oh, I also have lots of sliced cucumber (cucumber has “cooling” properties) on the side to balance the “heatiness” of this fried dish. ๐Ÿ˜‰

6) Hokkien Mee (Thick Egg Noodles in Black Sauce)


– my husband is from the Hokkien province and therefore, we always have Hokkien Mee on special occasions or festivals. It is thick yellow egg noodles cooked with a variety of meats, chicken gravy,black soy sauce, cabbage and sawi greens. The yummy and special ingredient that makes this dish heavenly is deep fried, crispy pork fat/lard!

7) Tong Yuen (Glutinous Rice Balls)


– as this is the Winter Solstice Festival, this was our dessert. ๐Ÿ˜‰

Wow, everyone is now stuffed full from this festival feasting….in a few more days, I will be cooking Roast Turkey with all the trimmings for our Christmas Eve dinner. Right now, I am relaxing in front of the comp, sipping many cups of strong Green Tea to help with the digestion and cut some of the fat. ๐Ÿ˜†

Later, I will provide the recipes in more detail for the above dishes.

Happy Holidays and Season’s Greetings, everyone! ๐Ÿ˜€

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Sardine Puffs, Sardine Rolls & Sardine Sandwiches


Canned Sardines in Tomato Sauce

Good evening, dear friends ๐Ÿ˜€

I remember when I was a kid, Sardine Puffs or Sardine Rolls or even Sardine Sandwiches were popular at birthday parties, as a tea-time treat or for our school lunch boxes. A few days back, I made some sardine puffs, using frozen puff pastries but because they turned out not very pretty, I don’t have a picture to show you. ๐Ÿ˜ณ

Here is my old, traditional recipe of the versatile sardine filling –

Ingredients –

1 425 gm can of sardines in tomato sauce

1 fresh red chili, deseeded and chopped finely

5 shallots or 1 medium large onions, peeled and chopped

Juice of 2 limes or 1 lemon

1/2 tsp pepper

1/2 tsp salt

Method –

1) Separate the sardines from the tomato sauce.

2) Mash the sardine but not too finely as you still want to taste some bits of the sardines.

3) Add in the rest of the ingredients.

4) Put in about 2 tbsp of the canned tomato sauce. Mix thoroughly.

5) Spoon onto pastry or bread.

For making Sardine Puffs or Rolls

– cut the pastry in a rectangular shape, about 3 inches by 4 inches. Put some sardine filling onto the middle. Fold up the edges of the pastry, turn the roll around and place the folded part at the bottom. Brush the top of pastry with beaten egg. Bake until golden brown.

For making Sardine Sandwiches

– cut the skin off 2 slices of bread. Butter them. Spread some sardine filling on 1 slice of bread. Put 4-5 slices of thinly cut cucumber on top, and cover with the other piece of bread. Cut into halves or quarters.

Yummy! ๐Ÿ˜€

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