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Ashering in the Year of the Dragon, past midnight 23 01 2013! 88

by cookingwithnancy 6 days ago

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Ashering in the Year of the Dragon, past midnight 23 01 2013! cookingwithnancy 88 views Ashering in Chinese New Year of the Dragon 2013! This is like "welcoming Chai Sin," God of Wealth which Chinese Taoist/Buddhist do around the World at this time, just befo...
Braised Lamb & Chicken Fusion cookingwithnancy 21 views Of course Lamb and Chicken meat can be cooked together if one knows how to add in the correct sauces and spices togther! It's easy and tasty and saves more time cooking two...
Observe on how to Choose Malaysian Popular Local Fruits in the Market-place. cookingwithnancy 50 views This is an open-market scene in Kuala Lumpur and not Singapore as I made a mistake in my speech of the country. Choose Durians that are do not have too over-ripe skins an...
How to spot the Kaffir Lime Shrub. cookingwithnancy 45 views The leaves are dark Green and double leaf on a stem. The Limes are Dark green in colour and Sour in taste!
Tapioca plant and the Yam plant! cookingwithnancy 29 views Their roots are bulky in the grounds and very edible and tasty after being cooked.
Savoury Porridge cookingwithnancy 85 views Porridge is commonly served at weekend for late breakfast or Yum Cha brunch. It's supurb served on a Hot Summer Day! The rice grains all been cooked to a gruel porridge, ...
Dried Asian Food and frozen food from Korea, sold in Australia. cookingwithnancy 72 views Most of the Food in this Vedio is used by Koreans, Japanese, Chinese from Malaysia, Taiwan, Hong Kong, Vietnam, China. However the style of Cooking ending in Flavour and T...
Herbal Chicken Soup & Stir-fried Chicken with Straw mushrooms & Shallots cookingwithnancy 104 views Soup cook in a Slow cooking Crock pot on its own for many hours. Chicken breast fillet had been marinated with Soy sauce, Oyster sauce, Habenero chilly with some Tapioca fl...
Stir-Fried Prawns with Snow-peas & Mushrooms. cookingwithnancy 404 views Fresh Prawns Prawns are very sweet! They are mainly frozen anyway when they come in, so as to be thawed before quick stir-fry! I also used fresh Chinese Mushrooms that had...
Croissant full of Goodness 11 10 2011 002.AVI cookingwithnancy 126 views I indulge in a Delicious Rich Croissant once in a while. It tastes better when I added all sorts of nuts and dried fruits to it! Soft creamy cheese that I used here, held a...

About cookingwithnancy

Cooking Demonstrations from the Asian Masterchef

nancyscookbook.com/

Created by

cookingwithnancy

Latest Activity

Jan 22, 2012

Date Joined

Nov 19, 2008

About this user

Cooking with real fire as an Red Indian-squaw had been my natural instinct when my brothers and his friends played Cow-boys n Red Indians n when I was as young as four!Have cooked with three bricks and wood-chips in the open-fields! I got so sun-tanned and freckles as time stood still just for me playing then! My beloved Mother broke my first little cooking milk sauce-pan and reprimanded me to stay home and bought me a tall glass-mirrored cupboard filled with imported British-made plastic toys to amuse me, but not for long! I still have the photograph to show how tanned, Nancy "Tan," Iooked at four years of age!
Anyway, I continued to play "cooking by myself" without the real pots! I recalled crossing the main road to my neighbour's home to ask my friend to lend me one of her cooking pots so I could play cooking at the back alley of her family's Car work-shop! All her pots were huge, so I suggested a lid off her large Milo can, and I had a box of matches in my dress-pocket, tailored by my talented Aunty in dress-making! I really was contented cooking behind friend's shop with fine sand, grass and weeds and from a water-filled bottle! Such was my passion, cooking with real fire until to-day!

When I was older, I loved to hang around the kitchen, and helped the Cooks in my Dad's Canteen/Cafe until I went to School.
From the start,I was just fascinated watching anyone cook in any sort of kitchen_ on kerosene stoves, char-coal stoves, wood-fired stoves and gas-stoves!
Electric stoves were for boiling water or for warming up food, those days, like the Micro-wave oven to-day!

Grandma taught me to make my own successful first Pine-apple Jam-tartlet with all the crimpling on the edges as well! Grandma mentioned that I was a clever little girl! Hmmm----!That was my inspriration as a little cook!

Naturally, all my Joy was help, cook, chit-chat and eat and be Jolly-happy!

Sometimes I had been lucky to be able to jot down my favourite song that came on air on the radio! Back in the fifties there was no T.V. except lots of Cinema-shows to go to and shops to browse through!

Been around neighbours' homes and watched them cook different Cultural food of Chinese , Indian and Malay origins.

My favourite subject in Secondary School was Cookery and my week-end pastime was practising what I learnt formally from School.Singing was at least a few hours gone by too during my teenage week-ends, I forgot to add. Was a great movie-goer back then and singing by the radio!
Dancing free-styled Hindi dances for my late Mum was attempted before I went to Primary One.

I was Secondary High School trained teacher from Malaysia with Cookery as one of the main subjects. Participated in Educational Cooking Competitions as Teacher/Coach and some as contestant,, emerged as Prize-winners, each and every time with God's help!
I was trained in Food n Beverage and Advanced Home Economics in Tafe Coleges in Sydney..
Was selected Tafe student to do a few recipes for Photograhpy for Allowrie's Food Magazine and have Competition winning recipe in Family Circle,Sydney as well.
Special feature and recipes published in "Her World" magazine in Malaysia.

Special mention as Sydney Cooking Tutor in Thai Cuisine in Readers' Digest in 1992.
Commended, Best-Tutor Award in Sydney Evening College(taught 10years).

Produced own educational cooking video long time ago, sponsored by three famous food companies.

Went into full-time work as Head-Chef preparing Finger food and lunches and later managed own Bistro by myself and cooking single-handedly for Mascon Food Festivals and Red-Fern Food Festivals while teaching part-time in Evening Colledge.
Single Mother with two sons n a baby hand-reared Corella and we later moved up to Blue Mountians. There I finally found work as part-time Break-fast Chef at Hydro-Majestic Hotel n team-worker in Functions but "lost" contact with all my friends that I knew before except for one ex-classmate that is still intouch and a few others, via inter-net at least, thank God!
Missed my space for Spirituality n started market stalls in New-age stuff and books n C.D.'s and incences, with prayers for people to be Happy to, stay Strong within themselves, and to be Joyious!

I had professionally taught Cookery for 32 passionate years,including Teacher-Training Years of practical teaching.

Please visit my site for my attempt to write unsual matters that I have experienced in real life, my dreams, visions and experiences in my meditations, ever since I came to know Shirdi Baba-ji!

http://nancythemystic.blogspot.com

Thanks very much!
Peace, God's Blessings to you,

Nancy