Assorted Sweet Potato & Red Bean Rice
Ingredients:
1 Cup Uncooked Brown Rice Mixture/Rice
100g Sweet Potatoes
50g Red Bean, soaked till soften
Methods:
1. Rinse the rice accordingly and soak with the cooking water for about 30 minutes.
2. Rinse red beans in a few changes of water then put it in a small pan cover with water lever above the bean, bring to boil and switch off the heat when it boiled.
3. Let it soaked for about 10 minutes, pour away the water, rinse and repeat the cooking process for about 3 times.(this is shorten the process of cooking the red beans, as well as remove the raw taste and smell of the beans)
4. When it's time to cook the rice, wash and peel the sweet potatoes then cut it into small cubes.
5. Add all the ingredients into the rice cooker, add water and cook until done.
Notes: If you prefer you can add in pumpkin instead of sweet potatoes
Caesar Salad With Breaded Chicken
Ingredients For Salad:
1 Baby Romania Lettuce
1 Avocado, cut into slices
1 Red Apple, cut into cubes
1 Green Apple, cut into cubes
1 Pear, cut into cubes
6-8 Cherry Tomatoes
4-6 Pieces Basil Leaves, shredded
1 Tablespoon Extra Virgin Olive Oil
Pinch of Salt
Some Black Pepper
Methods:
1. Trim, and wash the baby Romania lettuce, drained well and set aside.
2. Place the drained lettuce in a big mixing bowl together with the apples, pear, tomatoes, basil leaves then drizzle the olive oil, pepper and salt and mix well using your clean hand.
3. Wrap it with clingwrap then set aside in the fridge while preparing the breaded chicken.
Notes: Do not cut or add in the avocado, cut it only before serving so that the flesh won't turn black in colour.
Ingredients For Breaded Chicken
1 Chicken Breast Fillet, cut into thin slices
1/2 - 3/4 Cup Breadcrumbs
1 Egg, lightly beaten
Seasoning:
1 Tablespoon Light Soy Sauce
1 Teaspoon Black Pepper
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Cornstarch
Methods:
1. Wash, trim the chicken then marinate it with seasoning for at least 30 minutes.
2. Dip the all the marinated chicken pieces in beaten egg then coat with breadcrumbs and set aside for 1 minute.
3. Deep-fry a few pieces at a time in hot oil until golden brown, drained and set aside. Repeat the process until all chicken pieces are cooked.
To Assemble:
1. Remove the salad from the fridge, then arrange some of it on the plate then top with some pieces of breaded chicken.(cut the chicken into smaller bite size pieces)
2. Next add another layer of the vegetables salad, some cut avocado slices and extra breaded chicken.
3. Finished it off with by drizzling about 1 - 2 tablespoons of Caesar dressing around it and serve warm
Baked Rosemary Chicken With Jam Apple
Ingredients: (serves 2)2 - 4 Apples(1 used 2 small green & 2 Gala red apples)
2 Chicken Maryland(drumstick with another portion of meat)
4 - 6 Tablespoons Assorted Jam(I use strawberry & blueberry jam)
30g Butter, soften or melted
8-10 Baby Potatoes, wash and peel of skin
6-8 Button Mushrooms, wash and peel of skin
1 Avocado, peel and cut into cubes
2 Tablespoons Yogurt
4-6 Cherry Tomatoes
Methods:
1. Wash, peel and lightly coated the baby potatoes with 1 Tablespoon Olive Oil and 1/2 Teaspoon dried Mixed Herbs and toss well. Set aside.
2. Wash, peel and core the apples then stuffed about 2 Tablespoons of jam into each apple and place on a baking dish.
3. Next brush the melted butter all around the apple and bake in a preheat 180 degree oven for 10 minutes together with the seasoned baby potatoes in another baking dish(for the baby use a larger baking dish and place the potatoes in one corner while leave some extra space for baking the chicken).
3. While baking the apples and potatoes, preheat a non-stick pan with some butter and olive oil, saute both side of the button mushrooms until fragrant.(around 30 sec on each side, you can brush extra melted butter on the mushroom when frying)
4. Remove the mushroom, add another 1/2 Tablespoons of olive oil, saute the chicken skin side down for 1 minutes, turn and saute the other side.(you can add in the garlic and rosemary from the seasoning to saute as well, as it will bring out more fragrant on the seasoning)
5. Next remove the chicken from the pan, arrange it on the same baking dish as the potatoes together with the button mushroom.
6. Brush drizzle the remaining marinade seasoning on the chicken then brush with some extra butter on the chicken, potatoes, mushroom and apples then continue to bake for another 15-20 minutes, until chicken is crispy on skin and potatoes are tender.
Seasoning:
3 Cloves Garlic, cut into slices
1 Tablespoon Light Soy Sauce
1 Tablespoon Brown Sugar
1 Teaspoon White Pepper
1 Teaspoon Five Spice Powder
1 Spig Of Rosemary
Methods:
1. Wash and trim the chicken, pat dry and marinate it with the above seasoning for about 2 hours or overnight in the fridge for better taste.(retain the seasoning sauce for baking the chicken later)
To Assemble:
1. Mix the avocado cubes with the yogurt(you can use plain or flavour yogurt) then set a portion on the place.
2. Removed the baked items from the oven, arrange them on the plate accordingly then top with some cherry tomatoes and serve.
Notes: You can use whole potato instead of baby potato or you can serve it with vegetables salad instead of baked apples.
Home-style Korean Bibimubahu
Ingredients: (serves 2 - 3)
2 Cups Of Cooked White Rice
1/2 Tablespoon Sesame Oil
200g Chicken Fillet, cut into strips
1 Cup Bean Sprout, remove tails
1 Small Carrot, Shredded
1 - 2 Japanese Cucumber, Shredded
1/2 Small Cabbage(150g), Shredded
8-10 Small Fresh Shiitake Mushrooms
4 Cloves Garlic
100ml Chicken Stock/Water
2 Eggs
Marinade:
1 1/2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1/2 Teaspoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Cornstarch
Toppings:
1 Tablespoon Dried Shredded Seaweeds
1 Tablespoon Of White Sesame Seeds, pan-fry till fragrant
1 Teaspoon Assorted Chili Pepper(Nanami Togarashi)
Some Gochujang(Korean chili paste)Methods:
1. Marinate the chicken strips and set aside in the fridge for at least 30 minutes.
2. Remove the tails of the bean sprouts then rinse in water, drain and set aside.
3. Place the cooked rice in the middle of a big plate. Preheat 1 Tablespoon of Sesame oil in a pan and drizzle on top of it.
4. Next add some oil in the pan, break in the eggs, fry into sunny-side-up egg and place it on top of the rice.
5. Add in shredded carrots and stir for a few seconds then remove and arrange it on the side of the rice together with the shredded cucumber.
6. Add in abit more oil, saute two minced garlic then add in bean sprout and stir for a 1 - 2 minutes, add in some salt and season to taste. Remove and arrange on place.
7. Clean the pan, saute another 2 minced garlic with some oil and stir-fry the shredded cabbage and mushroom for 1 - 2 minutes then add in the chicken stock and simmer for 3 minutes, drain the mixture and arrange the cabbage and mushroom separately on the place.
8. Lastly, preheat the washed pan with some sesame oil and stir-fry the chicken strips till half done then add in some sesame seeds and stir till fragrant and cooked.
9. Remove and arrange on plate. Sprinkle some extra sesame seeds, shredded seaweeds and Korean chili paste.
Notes:
You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds.
For those who are looking for korean food ingredients, you can go to this shop:
Shine Korea
175 Bencoolen Street
#01-10/11
Burlington Square
Tel: 6238 8897
IIngredients:
1 Packet of Pressed Doufu,板豆腐
3-4 Tablespoon Cornstarch
1 Beaten Egg
Methods:
1. Soaked the whole box of doufu in water for about 1-2 hours(this is to harden to doufu for deep-frying purpose).
2. Remove the doufu from the packing then cut into 12 equal pieces then use kitchen paper towel to dry it well.
3. Next coat the doufu pieces with some cornstarch then dip in beaten egg and coat with cornstarch again.
4. Set it aside for 1-2 minutes before deep-frying it in hot oil for 2 minutes or until golden brown.
5. Drain and set aside.
Ingredients For Salad Base:
1 Japanese cucumber
1 Medium Carrot
1 Red Apple/Mango
1 Medium Tomato, cut into wedges
Rind Of 1 Lemon
Methods:
1. Wash all the above, shred them finely, mix well and place in a mixing bowl.
2. Set aside in the fridge while you prepare the doufu.
Sweet & Spicy Sauce:
2 Tablespoon Thai-style Sweet Chilli Sauce
2 Small Red Chilli, finely chopped
1 Tablespoon Drinking Water
2 Tablespoons Thai Fish Sauce
1/2 Teaspoon Sugar
2 Cloves Of Garlic, finely grated
Juice Of Half Lemon
1/2 Tablespoon Finely Chopped Coriander
Methods:
1. Mix all the above ingredients together in a small bowl and stir till well combined.
2. Set aside for later use.(you can prepare it ahead and place in the fridge)
Assemble The Dish:
1. Remove the salad from the fridge, place it as a base on the serving plate.
2. Arrange the tomato wedges around the plate, drizzle 1/4 of the sweet & spicy sauce on the salad.
3. Place the fried doufu on top of the salad base, then drizzle the rest of the sauce evenly on the doufu and serve hot.
Notes:
You can use any vegetables for the salad base as you prefer.
If you don't like the garlic smell, you can omit it from the sauce. And if you prefer a hotter sauce, you can add more chopped chillies
Ingredients:
2-3 Chicken Drumsticks
20g Dried Lily Bulbs, 百合
20g Fox Nut,茨实
20g Lotus Seeds, 莲子/湘莲
20g Chinese Barley,中国薏米
10-12 Fresh Gingko Nuts,白果
3-4 Red Dates,红枣
1/2 Tablespoon Guo Qizi,枸杞子
150g Fresh Huai Shan,鲜淮山
Methods:
1. Wash, trim and blanch the chicken in boiling water, drain and set aside.
2. Wash and peel the fresh huai shan then cut into 3 thick sections.
3. Rinse and drain the rest of the dried herbs and set side.
4. Bring 1.5 litres of water to boil, add in all the herbs and chicken then bring to boil again.
5. Transfer to a slow cooker and simmer on low heat for about 2 hours.
6. Season with salt and serve.
Notes:
If you do not have fresh huai shan, then replace it with 4 - 5 slices of dried huai shan.
In this recipe, I used two types of dried lotus seeds, one with skin and one withou
Ingredients:
1/2 Portion Of Chicken or 6 Chicken Wings
1/2 Teaspoon of Salt
Some Sesame Oil
3-4 Slices Of Young Ginger
2 Stalk Spring Onion, cut into 5cm sections
2 Tablespoon Glutinous Rice Wine/Cooking Wine
Methods:
1. Wash and pat dry the chicken then rub it with some sesame oil and salt and set aside for 10 minutes.
2. Arrange some ginger slices and spring onion on the base of the plate, place the chicken pieces on top then top with the remaining ginger and spring onion.
3. Drizzle the Rice wine on top and simmer over medium heat for 20 minutes or until tender.
4. Remove from the steamer and serve with extra tomato or cucumber slices and the ginger dipping sauce.
Ginger Dipping Sauce
3" Piece Of Young Ginger
1/4 Teaspoon Of Salt
3 Tablespoon Of Cooking Oil
1 Tablespoon Finely Chopped Spring Onion, optional
Methods:
1. Wash and peel the young ginger then grate it finely and put into a small bowl.
2. Add in the chopped spring onion and salt.
3. Preheat a small pan with the oil till hot then pour into the grated ginger.
4. Stir well and set aside to cool, then transfer it to a glass bottle and put into the fridge till serve.(if you do not have any glass bottle then just cover the bowl with clingwrap)
Ingredients:
200g Pork Mince/Pork Fillet
200g Fish Paste, 鱼浆
1 Medium Red Carrot, 红萝卜
1 Medium White Radish, 白萝卜
1 Medium Green Radish,清萝卜
4 Red Dates,红枣
1/2 Tablespoon Gou Qizi,枸杞子
1/4 Chinese Cabbage,白菜
1.5 Litres Water
1 Teaspoon Salt
Some White Pepper
Some Dried Shallot and Oil
Methods:
1. Marinate the pork mince with 1/2 Tablespoon Soy Sauce, 1 Teaspoon Sesame Oil, 1 Teaspoon Cooking Wine, 1/2 Tablespoon Cornstarch and 1/4 Teaspoon White Pepper for at least 30 minutes in the fridge.
2. Wash and cut the carrots into small cubes or patterns that you prefer.
3. Wash the Chinese cabbage and cut into bite pieces.
4. Bring a pot with the 1.5 litres to boil, then add in the carrot pieces, red dates and gou qizi then bring to boil and simmer for 20 minutes on low heat until carrot tender.
5. Roll the pork mince into small round shape then coat with the fish paste to form another round shape like the size of a fishball.(wet your hand with some water so that the fish paste won't stick to your hand)
6. Bring a small pot of water to boil, drop in the meatballs one at a time, and cook until all meatballs float up, dish and drained.
7. Bring the soup to boil again, add in the Chinese cabbage, simmer until tender then add in the meatballs and bring to boil again.
8. Season with salt and serve with some dried shallot and chopped spring onion.
Notes: If you are using pork fillet, just wash the pork, cut into thin strips then coat with fish paste and drop into the pot of boiling water and cooked until float then remove
Ingredients:
1 Piece Of Cod Fillet, about 500g
50g Crispy Minced Bean
1/4 Teaspoon Salt
Some Spring Onion and Chilli, finely chopped
Methods:
1. Rinse cod fish, pat dry and place on a plate.
2. Marinate it with salt for about 10 minutes.
3. Place cod into steamer, steam over high heat for about 10 minutes, remove.
4. Saute the crispy bean in a non-stick pan over low heat until golden and fragrant.
5. Remove and pour over onto the cod, sprinkle with some spring onion and chilli, serve hot.
This Korean Chicken Soup is one of the MUST HAVE soup for Korea people during summer day. They usually stuffed all the ingredients in the spring chicken and double-boiled it over slow heat. For smaller family, you also can use chicken drumsticks or pork ribs to achieve a similar effect for this soup.
I find it rather interesting for this soup, because of its ingredients used. Like Gingko nut, which is normally used for dessert instead of stew soup. As from the picture you will wonder, "Is this Soup or Porridge?". Because I used the slow cooker to simmer the soup over low heat for 2 hours so the soup had slightly thicken by the glutinous rice which will make it taste better. But for those who prefer a clearer soup base, then you can follow the cooking method before or just simmer in slow-cooker for 1.5 hrs instead. And in this soup, I also use a new ingredients called Burdock(click link to find out more) which give a unique herbal fragrant to this soup, which taste a bit like Ginseng.
Ingredients: (serves 2 - 3)
1/4 Cup Glutinous Rice,糯米
2 Chicken Drumsticks,鲜鸡腿
2 Medium Dried Mushroom,香菇
1 Stem Of Burdock,牛蒡
2 Cloves Garlic,蒜
8 Fresh Gingko Nuts,鲜白果
8 Fresh Chestnuts,鲜栗子
3-4 Ginger Slices,老姜片
4 Red Dates,红枣
1/2 Tablespoon Salt
3 Cup Water, 750ml
1 Stalk Spring Onion
Some Black Pepper Powder
Methods:
1. Soak mushroom till soft with 1 cup of water, cut away the stalk and retain the water for later use.
2. Wash and soak glutinous rice for at least 30 minutes, drain and set aside.
3. Wash, trim and blanch chicken drumsticks in boiling water then rinse and set aside.
4. Wash and cut the burdock into 3cm long, blanch in boiling water, drain and set aside.
5. Wash the garlic and light pound it with the back of the knife. Cut spring onion into thin slices and set aside.
6. Remove the shell and skin of the fresh Chestnut(click link to find out more on removing the shell).
7. Add all ingredients in a pot together with 3 cups of water and 1 cup of the mushroom water and bring to boil.
8. Simmer over low heat for about 20 - 30 minutes, season with salt to taste then sprinkle with some spring onion and black pepper, served.
Notes: This version of Korean Chicken Soup contain more ingredients, for those who prefer less ingredients you can also try this: Ginseng Chicken Soup With Glutinous Rice
Last few weeks it seems abit difficult to find Green Carrot around my area. So when I managed to get hold of one yesterday, I decided to use it for this Green Carrot & Cordyceps Soup. With the Green Carrot and Cordyceps stem, this soup give up a very fragrant, refreshing and sweet taste which make you wanted to have a second refill in the soup bowl. You might want to give this a try during hot weather as it's a very good soup to clear the heats in the body.
Ingredients:
300g Pork Ribs(排骨)/2 Chicken Drumsticks
1 Medium Fresh Huai Shan(鲜淮山), around 200g
1 Medium Red Carrot(红萝卜)
1 Medium Green Carrot/Green Radish(青萝卜)
1/2 Tablespoon Gou Qizi(枸杞子)
4 Red Dates(红枣)
2 Tablespoons Foxnuts(茨实)
1.5 Tablespoons Cordyceps Stems(干冬虫草)
Methods:
1. Wash and blanch the pork ribs in boiling water, rinse and set aside.
2. Wash, peel and cut the red carrot, green carrots and huai shan into thick sections.
3. Rinse the rest of the herbs ingredient and set aside.
4. Bring a pot of 1.5 litres of water to boil and add in all ingredients, boil on medium heat for 10 minutes then simmer on low heat for about 1.5 hours.
5. Or you can transfer to a slow cooker on Low heat and simmer for 2 - 3 hours.
6. Season with some salt or chicken stock cubes and serve warm.
This is the picture of Green Carrot/Green Radish. You can find it in most vegetable stalls in the wet market. It will give out a very refreshing and sweet taste when used to make soup
Ingredients: (serves 2)
2 Pieces of Big Pork Chop With Bone
1 Packet of La Mian(拉面)
A Few Stalks Of Xiao Bao Cai/Cai Xin(小白菜/菜薪)
600ml Of Soup Stock
Some Shallot/Sesame Oil
2 Tablespoon Sweet Potato Flour + 1 Tablespoon Cornstarch
Seasoning:
1 Tablespoon Cooking Wine
2 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
3-4 Cloves Crush Garlic
1/2 Teaspoon Five-spice Powder
Methods:
1. Wash and chop the pork chop with the back of the knife to make it tenderize.
2. Marinate it with the seasoning for at least 30 minutes or more in the fridge.
3. Before deep-frying, coat it evenly with the flour mixture and set aside for 2 - 3 minutes.
4. Preheat the oil and deep-fry the pork chop in medium heat one at a time until golden brown and crisp.
5. Blanch the noodle in boiling water, then rinse with tap water to remove the starch on the noodles.
6. Then cook the noodles accordingly to the packet instructions.
7. Wash and blanch the vegetables in the boiling soup, remove and set side.
8. Place the cooked noodles in a serving bowl, top with blanch vegetables and deep-fry pork chop.
9. Pour over the soup stock and sprinkle some dried shallot, sesame oil and spring onion then serve.
Ingredients:
1/4 Pumpkin(南瓜), about 300g
20 Pods Cranberry Bean(珍珠豆)
100g Kidney Beans(红腰豆)
300g - 350g Pork Ribs(排骨)
1 Medium Fresh Huai Shan(鲜淮山), about 200g
1/2 Tablespoon Gou Qizi(枸杞子)
1 Piece Of Dried Tangerine Peel, 陈皮
Methods:
1. Wash, trim and blanch the pork ribs in boiling water. Rinse and set aside for later use.
2. Wash, peel and cut the pumpkin into 4 large pieces.
3. Wash and soak the kidney bean for about 30 minutes, drain and set aside.
4. Soak dried tangerine peel till soft, then scrape off the pith.
5. Remove the cranberry bean from the pod, wash and set aside.
6. Bring a pot of 1.2 litre of water to boil, then add in all the ingredients except the cranberry bean, reduce the heat and let it simmer for about 1 hrs or until the kidney bean is tender then add in the cranberry bean and continue to simmer for another 20 minutes.
7. Or you can transfer the boiled soup to a slow-cooker and simmer on LOW heat for 2 hours then add in the cranberry beans and continue to simmer for another 30 minutes season with salt and serve
Ingredients:
1 Packet Ayam Kapitan Curry Paste
500g Chicken Wings
10 Baby Potato
1 Brown Onion, finely chopped
1/2 Cup Coconut Milk
1 1/2 Cup Water
1 Tablespoon Finely Shredded Fresh Turmeric Leave
Methods:
1. Wash and trim the chicken wings then set aside for later used.
2. Mix the coconut milk with 1/2 cup of water and stir well.
3. Preheat a pot with 1 tablespoon of oil and saute the brown onion until fragrant then add in the curry paste and stir till well mixture.
4. Next add the chicken wings and potato then stir till well coated with the curry paste and let it cook for a few minutes then add in the coconut milk mixture.
5. Stir well and when it boil, add in the water and let it simmer until the sauce is almost thicken then add in the shredded turmeric leaves and simmer for another 5 minutes and serve with bread or rice.
Ingredients:
10 Sweet Bean
2 Stalks Of Celery, cut into slices
1 Small Carrot, cut into slices
8 Gingko Nuts
5 Cherry Tomato, cut into halves
3 Fresh Lily Bubs, remove the petals
1 Packet of Honshimeiji Mushroom
2 Slices Of Ginger
1 Teaspoon Finely Chopped Garlic
100- 150ml Chicken/Vegetables Stock
1 Tablespoon Cornstarch + 1 Tablespoon Water
Methods:
1. Wash, trim and cut all the vegetables then set aside. (you can used cookie cutter to stamp shapes for the carrot and celery slices)
2. Remove the Honshimeiji mushroom from the packet, cut off the end stems and rinse with water, drain and set aside.
3. Preheat a non-stick pan with 1 tablespoon of oil then saute the ginger slices and garlic till fragrant then add in the sweet bean, carrot and celery to stir till combine for 1 minutes then add in the rest of the vegetables and pour in the stock.
4. Let it bring to boil and simmer for another minutes then thicken the sauce with cornstarch mixture and remove to plate.
Notes: Stir-fry vegetables on medium high heat and must be quick do not over cooked the vegetables or else the colour will turn dark and the texture will not be crunch
Ingredients:
1 Large Purple Eggplant(Brinjal) 茄子
50g Pork Mince
4-6 Leave Of Thai Basil Leave(九层塔), finely chopped
1/2 Teaspoon Sesame Oil
1 Teaspoon Soy Sauce
1/4 Teaspoon Pepper
2 Tablespoons Plain Flour
2 Tablespoons Cornstarch
Methods:
1. Wash and cut the eggplant into halve, then slice them length-wide thinly to about 0.5cm thick.
2. Soak it in some lightly salted water or else it will oxidize and darken in colour.
3. Marinate the pork mince with chopped basil leave, sesame oil, soy sauce, pepper and 1/2 teaspoon cornstarch and set aside.
4. Coat 2 slices of eggplant with some plain flour then sandwich it with a thin layer of basil pork mince.(do not put too much filling inside, otherwise it will not be cooked with deep-frying)
5. Continue to sandwich the pork mince with the rest of the eggplant slices then let them in the fridge to infuse the favour for about 30 minutes before deep-frying.
6. Evenly coat the eggplant stuffing with some cornstarch on both side of the eggplant slices(set it aside for a few minutes before deep-frying, so that the flour will stick to the eggplant) and deep-fry it in medium hot oil until golden colour.
7. Drain and set aside. Blanch some extra basil leaves in hot oil, drained and crash it on top of the eggplants and serve with or with sauce dressin
Lotus seeds are classified as astringents, being sweet and neutral, and benefiting the spleen, kidney, and heart. The sweet taste and nourishing qualities of the seed are responsible for the benefit to the spleen; this helps stop diarrhea associated with qi deficiency. The astringent quality helps prevent loss of kidney essence, so the seeds are used to treat weak sexual function in men and leukorrhea in women. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.
Ingredients:
2 - 3 Chicken Drumsticks
1 Piece Fresh Huai Shan(淮山), about 150g
40g Lotus Seed(莲子)
40g Chinese Barley(中国薏米),optional
20g Fox Nut(茨实)
20g Fu Lin(茯苓)
15g Slices Dang Gui(当归), about 5 pieces
1/2 Tablespoon Guo Qizi(枸杞子)
Seasoning:
1 Tablespoon Rice Wine
1/4 Teaspoon Salt
Methods:
1. Blanch chicken drumsticks in boiling water, rinse and set aside.
2. Rinse all the herbs, drain and add in the pot with about 1.5 litres of water and bring to bowl.
3. Peel the fresh huai shan, wash and cut into thick section then add into the water.
4. When it comes to boil, add in the chicken drumsticks and let it boil for 10 minutes on high heat.
5. Transfer to slow cooker and simmer on low heat for about 2 hours then season with salt and rice wine then serve hot.
Notes: If you just want normal plain si shen tang, then obmit the Dang Gui slices and Guo Qizi.
Ingredients:(serves 2)
300 - 350g Of Pork Ribs
1/2 Brown Onion, roughly chopped
8-10 Baby Potato, peel the skin
6 Cherry Tomato, cut into halves
1 Medium Carrot, peel and cut into bitesize
Curry Sauce:
1 Packet Asian Home Gourmet Singapore Chicken Curry SpicePaste
100ml Coconut Milk
200ml - 250ml Water
1/4 Teaspoon Salt
1/4 Teaspoon Balchan Chilli(optional)
Methods:
1. Wash the pork ribs, and blanch in boiling water, rinse well and set aside.
2. Mix the 100ml of coconut milk with 100ml of water and 1/4 teaspoon of salt together and stir well, then set aside.
3. Preheat the pan with about 1.5 Tablespoons of oil and saute the onion until fragrant and soft, then add in the curry paste and stir till fragrant.
4. Add in the pork ribs and stir until well coated with curry paste, then add in the potato, carrot and half of the tomato.
5. Slowly stir till well mix then pour in half of the coconut milk mixture and and remaining 100ml of water.
6. Stir well then simmer on medium heat until the mixture come to boil then low the heat and add in the other half of the coconut milk and let it simmer for about 20-30 minutes until the pork is tender.
7. Add in the remaining half of the tomato 5 minutes before switch the heat off.
Notes: You can experiment with different type of curry paste to suit your own taste. Or you can mix up this curry paste mixture:
Curry Mixture:
3 Tablespoons Meat Curry Powder
1 Tablespoon Cooking Wine
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1 Tablespoon Sugar
3 Cups Water
Methods:
1. Preheat the pan with 2 tablespoons of oil and saute the onion tillfragrantt and soft then add in curry powder and stir till well combine.
2. Next add in the pork ribs, vegetables and other sauce ingredients and simmer on low heat until ribs are tender and sauce had thicken.
Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice
Methods:
1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry.
Ingredients For Pork Mince Fillings:
200g Pork Mince
1 Tablespoon Chinese Celery(芹菜叶), finely chopped
1 Teaspoon Ginger Juice
1 Teaspoon Light Soy Sauce
1 Tablespoon Sesame Oil
1/4 Teaspoon Pepper
1/4 Teaspoon Cornstarch
Methods:
1. Combine all the ingredients together and set aside to marinate in the fridge for at least 30 minutes or more.
Notes: You can replace the Chinese celery to Chives(韭菜).
The time consuming and difficult part of making of the dough can be skipped by buying pre-made dough pieces, which are available at some Japanese and Chinese grocery stores. But if you had time, it's a fun activities to share with family members as each can play a different role in making the dough.
After trying a few failure wrapper on wrapping a traditional Guo Tie, I finally gave up the idea and trying making this simple wrapping. I really hope to master the skill for pleating the traditional guo tie, so I am sure to challenge this recipe again.....
My final product of Guo Tie from Cuisine Paradise...... Although the shape is not up to standard but the taste is there... It's very yummy to go with the black vinegar and ginger dipping sauce......
Ingredients For Dough: (make about 10-15)
125g Plain Flour
35ml Water
35ml Cold Water
Pinch Of Salt
Methods:
1. Sift Plain Flour into a mixing bowl, then slowly pour in the water and stir using a chopstick until combined.
2. Use hand to knead the dough while adding in the cold water.(you can add abit more if it is too dry).
3. Add pinch of salt in it and continue to knead until it form a soft dough.
4. Remove and place it on a lightly flour table top and continue to knead until it's smooth and elastic(10 to 15 minutes) then rest it for at least 30 minutes then cut it into half.
5. Roll it into an oblong shape and cut it into about 20g dough then flatten it on the cut side and roll into a 8-9cm circle.
6. Wrap it with the pork mince filling and pleat it into a Guo Tie shape.(sorry can't find any picture of showing how to pleat the guo tie)
7. Preheat a non-stick pan till hot add 1 tablespoon vegetable oil, tilting pan to spread evenly.
8. Arrange dumpling in the pan, being careful not to overcrowd and fry until the base is slight golden brown, add 150ml water/chicken stock, cover, and cook over high heat for approximately 2 minutes to sear bottoms.
9. Then simmer on low heat until all the water has evaporated, gently loosen dumpling with a spatula to check whether the bottoms are golden brown.
10. If not, pan-fry, uncovered, until bottoms are crisp and browned. Transfer to a platter, and serve immediately with black vinegar and shredded young ginger.
Note: To make the spinach dough, replace the wonder to spinach juice.
Ingredients:
1 Medium Bitter Gourd,苦瓜
300g Pork Ribs,排骨
6 Red Dates,红枣
1 Tablespoon Gou Qizi,枸杞子
2 Slices Ginger,老姜
1 Medium Carrot,红萝卜
Methods:
1. Wash and blanch pork ribs in boiling water, rinse and set aside.
2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub the flesh with some salt to reduce it's bitter taste.
3. Wash away the salt then cut into 1cm thick rings and set aside.
4. Wash the dried herbs, peel the carrot and cut into 1" thick rings.
5. Bring a pot of 1.5 litres of water to boil, add in all the ingredients and bring to boil for 10 minutes over medium heat.
6. Then continue to simmer over low heat for 30 - 45 minutes, season with some salt and serve.
7. Or you can transfer everything to a slow cooker and simmer on LOW HEAT for 1.5 hours.
Notes: From my mum's suggestion, she said try to choose those bitter gourd that had wide pattern lines in between and the colour is sort of light pale green then i won't be too bitter for soup. So from from her tips... my bitter gourd soup always turn out to be just nice.
Ingredients:
1/2 Beijing Cabbage(北京包菜)
6 Fresh Shiitake Mushroom(花菇)
1 Packet of Honshimeiji Mushroom(本菇)
1 Small Carrot, Cut into thin strips
2 Stalks Of Celery(芹菜)
2 Slices Of Ginger
3 Cloves Of Garlic, lightly smash
200ml Of Chicken Stock
Methods:
1. Cut the cabbage into bite size then soak in water for a while then wash and rinse well.
2. Wash the Shiitake Mushroom and honshimeiji mushroom and cut away the root stem and set aside for use.
3. Peel the celery and cut into 1 cm thick slices.
4. Preheat the pan with 1.5 Tablespoons of oil and saute the garlic and ginger slices until fragrant then add in the carrot strips, celery and cabbage then fried till fragrant add in in the chicken stock.
5. Cover and let it simmer on medium low heat for 5 minutes then add in all the mushroom and cover, continue to simmer for another 3 minutes.
6. Add in some cornstarch water mixture to thicken the sauce and serve.
Note: You can add in any types of mushroom that you prefer like wooden ear, black or white fungus or et
Ingredients:
1/2 Chicken Breast Fillets (1/2 边鸡胸肉)
1 Teaspoon Light Soy Sauce (1 小匙酱油)
1/2 Tablespoon Cooking Wine (1/2 汤匙花雕酒)
1 Teaspoon Cornflour(1 小匙玉米粉)
Some Pepper(少许胡椒粉)
2 Tablespoon Sweet Potato Flour (2 汤匙地瓜粉)
1 Tablespoon Cornflour (1 汤匙玉米粉)
Methods:
1. Wash and cut chicken fillet into 2cm wide strips then marinate with Soy Sauce, Cooking Wine, Cornflour and Pepper for at least 30 minutes or more.
将鸡胸肉洗净, 切2cm 宽条状, 然后加入酱油, 花雕酒, 玉米粉和胡椒粉调味至少30 分钟以上.
2. Coat the marinated chicken with the flour mixture(sweet potato flour + cornflour) and set aside for 5 minutes before deep-frying.
将腌好的鸡肉条沾混合好的地瓜粉和玉米粉, 然后放在一边等5分钟后才炸.( 这能防止粉从鸡肉上滑落)
3. Heat up half pot of oil and deep-fry the chicken strips in two batches until golden brown, drain and set side.
热半锅油, 把鸡肉条分成俩次炸成金黄色后, 捞起放在吸油纸上吸干油分.
Chilli Sauce:
2 Cloves Garlic, grated (2 颗蒜, 切末)
2 Small chilli, finely chopped (2 颗小辣椒, 切末)
8 Thai Basil Leaves, finely chopped (8 叶九层塔, 切末)
1 Teaspoon Chopped Spring Onion(1 小匙葱花)
2 Tablespoons Thai Sweet Chilli Sauce (2 汤匙泰式甜辣椒酱)
1.5 Tablespoon Lemon Juice (1.5 汤匙柠檬汁)
1 Tablespoon Thai Fish Sauce (1 汤匙鱼露)
1/2 Teaspoon Sugar (1 /2 小匙糖)
1 Tablespoon Drinking Water (1 汤匙食水)
Methods:
1. Mix all the sauce ingredients together in a small bowl and set aside for later used. (If you don't prefer hot, then don't add any small chilli or you can reduce to only using 1)
把全部酱料的材料放在一个小碗里搅拌均匀, 待用.( 如果您不会吃太辣, 就不要放小辣椒或只放一颗)
Salad Base: (optional)
1 Red Apple, shredded (1 个萍果, 切丝)
1 Japanese Cucumber, shredded (1 条日本小黄瓜, 切丝)
1 Small Carrot, shredded (1条小胡萝卜, 切丝)
6 Cherry Tomato, halves (6颗小番茄, 切半)
6 Lychee, remove seeds (6颗荔枝, 拨壳, 去种子)
Methods:
1. Mix all the above ingredients in a mixing bowl then set aside in the fridge until serve.
把全部的沙拉材料放在一个碗里搅拌均匀, 放进冰箱待用.
2. You can used any other fruits or vegetables that you prefer or in season.
你也可以用其他的水果蔬菜来代替.
Assemble:
1. Place salad mixture on a serving plate, top with half of the fried chicken strips then drizzle some chilli sauce over the chicken and salad.
首先把拌均匀的冷沙拉扑在大盘上, 然后放一般的炸鸡肉条, 接着均匀的淋上些辣椒酱.
2. Continue topping the rest of the chicken and drizzle the rest of the sauce around it.
之后继续放上剩余的鸡肉条, 再淋上些辣椒酱.
Notes:
You might not need all the sauce, so add the amount that you prefer. Or you can serve it as dipping sauce for the chicken strips without the salad.
你可以随自己喜好放多或少的酱料, 又或者你也可以用来沾不要淋上去.
This sauce is enough for 1 chicken breast without the salad.
这个酱料成分足够用一个鸡胸肉
Ingredients:
1/2 Chicken Breast, cut into strips
2 Tablespoon Sweet Potato Flour
1 Tablespoon Cornflour
Marinade:
3 Cloves Garlic, smash abit
1 Teaspoon Light Soy Sauce
1 Tablespoon Cooking Wine
1/2 Teaspoon Sesame Oil
A Few Dash Of White Pepper
1/4 Teaspoon cinnamon Powder
1/4 Teaspoon Five Spice Powder
Dash Of Salt
Methods:
1. Wash and cut the chicken breast into 2cm wide strips then add in the marinade and marinate for at least 30 minutes or more.
2. Coat the chicken strips with the mixture of sweet potato and cornflour and set aside for about 5 minutes before deep-frying.(this helps the meat to absorb the flour before frying)
3. Divide the chicken strips into two batches and deep-fry in medium heat until golden and crisp. Drain and set aside.
4. When completed the 2nd batch of chicken strips, switch to high heat and blanch all the chicken strips in hot oil for a few seconds in order to make it more crisp before severing.
5. Preheat a pan with 1/2 tablespoon of oil and statue the grated garlic in the seasoning until fragrant then add in the deep-fried chicken strips.
6. Stir for a few second then add in the seasoning powder mixture and stir till almost all pieces of chicken strips are coated with seasoning.
7. Sprinkler extra dried basil leaves if you prefer and serve hot.
Seasoning:
2 Cloves Garlic, finely grated
1 Teaspoon Sichuan Pepper Salt
1/2 Teaspoon Chilli Powder
1 Teaspoon Dried Basil Leaves
Methods:
1. Mix all the seasoning ingredients together except the garlic and stir till well combine.
Ingredients:
2 Chicken Drumstick
1 Medium Lotus Root(莲藕)
1 Medium Fresh Huai Shan(淮山)
15-20 Pods Of Cranberry Bean(珍珠豆)
2 Tablespoons Fox Nuts(茨实)
4 Red Dates(红枣)
1 Tablespoon Gou Qizi(枸杞子)
Methods:
1. Wash the louts root, peel and cut into thin slices.
2. Wash the fresh huai shan, peel and cut into thick sections.
3. Wash and trim the chicken drumsticks then blanch and boiling water, rinse and set aside.
4. Wash the cranberry bean pods and remove the seeds from it, rinse and set aside.
5. Bring a pot of 1.5 Litres of water to boil then rinse the rest of the herbs and add it into the water together with the louts root, huai shan and chicken drumstick.
6. Bring to boil again then transfer to slow-cooker and simmer on LOW heat for 2 hours then add in the cranberry beans and continue simmer on low heat for another 30 minutes.
Notes: If you don't have fresh huai shan, can replace it with 4 slices of dried huai shan
Chuan Bei Mu(川贝母)
It’s bittersweet in taste and slightly cold in nature. It clears Heat, moistens the Lungs, eases coughing, expels phlegm, cures oedema and promotes the flow of Qi and blood. It is commonly used in curing Qi-Asthenia in the Lungs, prolonged coughing, lung pain, breast pain and scrofula.
Dried Chrysanthemum(菊花)
Cool and slightly cold; sweet and bitter; attributive to lungs and liver. It can lower blood pressure; improve vision due to kidney and liver dysfunction; clear internal heat; eases swelling and inflammation; nourish blood. Also effective for vertigo, headache with fever and for eye aches or itchiness.
Dried Fig(无花果)
Makes stomach active, improves flow in the intestines, clears constipation.
Gan Cao(干草)
It’s naturally sweet and warm, no toxins which helps to circulates around 12 major blood vessels in body. It also strengthens spleen and benefits energy, moistens lungs and calms coughing, slows and cures pain forms classic medicine flavour.
Ju Bing(桔饼)
It Promote energy circulation; strengthen spleen; relieve coughing; help digestion and relieve cough.
Sweet & Bitter Almond(南北杏)
Sweet almond tastes sweet and is of neutral nature. It does not carry any toxic element, and heals coughing. Bitter almond tastes bitter and is of warm nature. It carries slight trace of toxic but heals coughing and expels sputum. Mixing the two together will make a soup that clears the Heat, moistness internal Dryness and avoid coughing.
Ingredients: (serve 3-4)
40g Sweet & Bitter Almond(南北杏)
2 Ju Bing(桔饼)
15g Chuan Bei Mu(川贝母)
10 Dried Figs(无花果)
6g Gan Gao(干草)
5-10g Dried Chrysanthemum(菊花)
1-2 Tablespoon Dark Brown Sugar(optional)
Methods:
1. Roughly rinse the ingredients then add in add around 1.5 litres of water and boil for 1 – 2 hours under low heat and serve.
2. Or you can transfer everything to a slow cooker and simmer on Auto Function for 2 hours.
Notes: You can get those dark brown sugar in chinese medical hall, it's good to use them in herbal drink as it had some detoxify function according to some old folk tale. If not, just add in some rock sugar if you want it to be sweeter
Udon
Ingredients:
120g Pork Fillet, cut into thin strips
225g Cabbage, shredded
1 Packet Honshimeiji Mushroom
1 Packet Udon Noodle
1 Teaspoon Mince Garlic
Seasoning:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Dark Soy Sauce
1 Teaspoon Sugar
Methods:
1. Wash pork fillet and cut into thin strips then marinated with 1/2 Tablespoon Soy Sauce and 1/2 Teaspoon Cornflour.
2. Rinse Udon noodles with water, loosen it and drained.
3. Wash cabbage and shredded.
4. Cut the end of the Honshimeiji Mushroom, rinse and blanch it hot water and drained.
5. Preheat 2 tablespoons of oil, statue garlic and pork fillet until fragrant, add noodle and seasoning then stir till well combine.
6. Next add in cabbage and mushroom then stir well and serve.
Notes: You can used 2 Packets Of Udon Noodle and double the quantity of the seasoing
Ingredients:
250g Soaked Sea Cucumber
30g Dried Conch slices
300g Pork Ribs
1 Large Carrot, cut into section
2 Honey Dates
2 Slices Ginger
6 Cups Water(ard 1.5 Litre)
Methods:
1. Prepare the sea cucumber, scaled with ginger and spring onion and cut into pieces.(or you can get those ready to eat sea cucumber from supermarket)
2. Rinse and scald pork ribs.
3. Peel carrot and fresh huai shan, rinse and cut into pieces.
4. Bring water to boil, put in pork ribs, dried conch slices, carrots, huai shan, honey dates and ginger slices.
5. Bring to boil over high heat for 10 minutes then remove to low heat and simmer for 1.5 hrs.
6. Add in sea cucumber and cook over medium heat for 15 minutes or then season with salt and serve.
7. Or you can simmer all ingredients except sea cucumber in a slow-cooker over low heat for 2 hrs then add in the sea cucumber and continue on high heat for 30 minutes
Ingredients:
2 Chicken Drumstick, cut into pieces
8-10 Fresh Chestnuts
1/2 Portion Of Yam
4-6 Fresh Mushroom
3 Stalks Of Spring Onion, cut into sections
2 Slices Of Ginger
4 Red Dates
1 Teaspoon Gou Qizi
1- 1.5 Cup Water
Seasoning:
1 Tablespoon Oyster Sauce
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Cooking Wine
Some Cornflour Water
Methods:
1. Wash the chicken drumstick, trim and cut into bite pieces.
2. Marinate the chicken with some soy sauce, cornflour, sesame oil and cooking wine, set aside in the fridge for at least 30 minutes or more.
3. Bring the fresh chestnut to boil in a small saucepan with some water for about 5-8 minutes, drained then remove the outer skin and set aside.
4. Peel the Yam, and use a melon scoop to dig up some Yam balls or you can just cut it into 2" cubes.
5. Deep-fry the Yam in hot oil for about 2 minutes, drained and set aside.
6. Preheat a claypot of pan with some oil, statue the ginger and spring onion until fragrant then add in the chicken pieces, red dates and gou qizi.
7. Stir-fry until chicken is slightly brown then add in Mushroom and chestnut. Stir for a while then pour in the water and all the seasoning, except cornflour mixture.
8. Bring to boil then simmer under low heat for 10 minutes then add in the fried yam pieces and continue to simmer for another 5 minutes or until the chestnut is soft.
9. Add in the cornflour mixture to thicken the sauce then add in some extra spring onion and serve.
Ingredients: (serves 2)
1 Cup Rice (200g)
125ml Pandan Water
100ml F & N Ice-Cream Soda
150ml Fresh Coconut Milk
1/2 Teaspoon Salt
1 Stalk Lemon Grass, cut into 2 section & lightly pound
6-8 Pandan Leaves, wash & cut into small pieces
3 Pandan Leaves(extra), wash & knotted together
Methods:
1. Place the small pieces of pandan leaves and 125ml of water in a blender and blend it into pandan juice.
2. Sift it and collect 125ml of pandan water.
3. Wash and rinse the rice then soak it in the pandan water for about 2 hours.
4. Add coconut milk, cream soda, panda leaves, lemon grass and some extra 1/4 Teaspoon of pandan paste to the rice if you want a more jade colour on the cooked rice.
5. Bring to the boil, then reduce heat and simmer until cooked about 12 minutes(or you can cook in the rice cooker).
6. After the rice is cooked, let it stand for about 20 minutes or more so that the rice will be much fragrant and tastier.
7. Serve it with any dish dishes that you prefer like: Whitebaits, Fried Egg, Fried Chicken or etc.
Fresh Coconut Milk:
1/2 Fresh Grated Coconut
150ml of Water
Methods:
1. Add water to the grated coconut then mix well, squeeze out the coconut juice over a sieve and collect about 150ml of Fresh Coconut Milk.
Fried Curry Chicken Wings
5-6 Medium Chicken Wings
1/2 Packet of Fried Curry Chicken Spices
Some Water
Methods:
1. Mix the Curry Chicken Spices with some water to form a paste then add in the washed and clean chicken wings and let it marinate in the fridge for at least 3 hours or more.
2. Next coat the marinated chicken wings with some extra cornflour and set aside for about a about 2-3 minutes then deep-fry in medium hot oil and crisp and golden brown.
3. Drain and serve with coconut rice.
Crispy Whitebaits
1 Cup Whitebaits
1 1/2 Tablespoons Oil
1/4 Teaspoon Salt
1/2 Teaspoon Sugar
Methods:
1. Rinse 1 cup of whitebaits and pat dry with paper towel.
2. Preheat the pan with oil then add in the whitebaits and stir-fry until slightly brown then add in the salt and sugar and continue to fry until golden and crisp.
3. Remember to stir on and off or else it will get burnt easily.
Ingredients:
300g Pork Ribs,排骨
300 - 350g Pumpkin,南瓜
20-25 Pods Of Cranberry Beans,珍珠豆
20g Dried Cordyceps Stems.干冬虫草
4-5 Red Dates,红枣
1 Tablespoon Gou Qizi,枸杞子
Methods:
1. Wash, trim and blanch pork ribs in boiling water, rinse and set aside.
2. Wash, peel pumpkin and cut into thick slices.
3. Remove the Cranberry Beans from the Pods, wash and drain.
4. Wash dried cordyceps stems, red dates and gou qizi, drained and set aside.
5. Bring a pot of water(about 1.5 liters) to boil, add in all the ingredients except the beans, bring to boil and simmer on low heat for 1.5 hours then add in the beans and continue to simmer for another 30 minutes.(You can cook on slow cooker using low heat for 2 hours then add in the beans and continue to simmer for another 30-45 mins)
6. Season with salt and serve
Ingredients:
1 Piece Of Dried Ee Mee
2 Stalks Spring Onion, cut into section
6-8 Medium Prawns, shelled & devein
150g Lean Pork, cut into strips
1 Teaspoon Grated Ginger
1 Teaspoon Grated Garlic
1. Marinate the pork strips with some pepper, soy sauce, cooking wine and cornflour. Set aside with the shelled prawns while preparing the noodles.
2. Bring half pot of water to boil, add in the dried Ee Mee and stir till soft then drained, rinse with cold water and set aside.
3. Preheat a pan with about 2 Tablespoons of oil and stir-fry spring onion until fragrant, add in prawn, pork strips, garlic and ginger.
4. Continue to fry until almost cook then add in the noodles and seasoning sauce.
5. Cover and let it braised over low heat for about 3 minutes until sauce thicken and serve.
6. You can add in abit more water or stock if you want it to be more wet.
Seasoning Sauce:
1 Tablespoons Oyster Sauce
1/2 Tablespoons Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
3/4 Cup Instant Chicken Stock
1/4 Cup Water
Methods:
1. Mix all the sauce ingredients together and set aside for later use.
Notes:
You can get this Hong Kong Conton Style Ee Mee at local supermarket like NTUC.
You can add in different ingredients such as mushrooms or vegetables to create your own style of Ee Fu Noodle.
Ingredients:
2 - 3 Small Butter Lettuces
8-10 Baby Potatoes
6-8 Fresh Chestnut
1 Tomato, or some cherry tomatoes
1 Avocado, cut into slices
1 Medium Japanese Cucumber, peel and cut into 1" thick
1 Apple, peel and cut into cubes
1 Lemon Juice & Rinds
1/2 Red Onion, thinly shredded
2 Tablespoon Extra Light Olive Oil
1 Tablespoon Mayonnaise Sauce
Some Freshly Ground Black Pepper
Methods:
1. Cut and wash the lettuces then drain and set aside.
2. Boil the baby potatoes and chestnut in a small pot of water until tender.(around 15 minutes)
3. Drained the water, rinse the potatoes and chestnut then peel off the skin and cut them into half each.
4. In a big mixing bowl, add in cucumber, apple, avocado, onion, lemon rinds, potatoes and chestnut. Then drizzle 1 Tablespoon of lemon juice, 1 1/2 Tablespoons Olive Oil, Mayonnaise Sauce and some black pepper into the bowl and mix well.
5. Place the salad and lettuce in the fridge while preparing the breaded fish.
Breaded Fish Fillet:
8-10 Pieces Of Fish Fillet Strips
2 Tablespoons Cornflour
1 Egg, lightly beaten
1/2 Cup Dried Breadcrumbs
Methods:
1. Marinate the fish fillet strips with some salt and pepper for about 10 minutes then dust with some cornflour.
2. Dip the fish strips in beaten egg then coat with dried breadcrumbs and set aside for a few minutes before deep-frying.
3. Preheat a pot of oil and deep-fry the fish strips until golden brown, drained and set aside.
Assemble The Salad:
1. Toss the lettuce into the vegetables salad and mix well then place it on a plate and top with breaded fish and serve.
Notes: You can used with hard boiled egg or breaded chicken instead of fish for the salad
Ingredients:(can make 16-20 small meatballs)
1 Chicken Breast Fillet, skin removed
2 - 3 Tablespoons Cornflour
1 Egg, lightly beaten
4 - 5 Tablespoons Dried Breadcrumbs
1 Medium Japanese Cucumber, peel and cut into 1" section
1 Medium Tomato, cut into wedges
1/2 Red Onion, cut into wedges
1/2 Yellow Pepper, cut into wedges
1 Piece Fresh Pineapple, cut into wedges
Methods:
1. Remove the skin from the chicken breast, wash and cut it into small cubes and put it in a food processor.
2. Add in 1 Teaspoon Cornflour, 1/2 Tablespoon Light Soy Sauce, 1 Teaspoon Cooking Wine, 1/2 Teaspoon Sesame Oil and some pepper then blend the diced chicken into a paste form.
3. Let the chicken paste rest in the fridge to marinate for at least 30 minutes.
4. Roll the chicken paste into a small meatball (about the size of a normal fishball), coat it with some corn flour, then dip in beaten egg and roll onto some breadcrumbs.
5. Leave all the breadcrumb meatballs aside for 2-3 minutes so that the breadcrumbs won't fall off easily when deep-frying.
6. Prepare a pot of 80% boiling hot oil and slowly add in the meatballs in two batches and deep-fry till golden brown, drain and set aside.
8. Preheat a frying pan with 2 tablespoons of oil, saute the Onion until fragrant then add in the tomato, cucumber, yellow pepper and pineapple and stir till combine.
9. Next add in the sauce ingredients and bring to boil, gradually add in some cornflour mixture(1 tablespoon cornflour + 1 tablespoon water) and stir well.
10. Lastly add in the meatballs and stir fry till all the meatballs are coated with the sauce and remove to serve.
Sweet & Sour Sauce:
6 Tablespoons Water
1/2 Teaspoon Salt
2 Tablespoons Fine Sugar
2 Tablespoon Tomato Sauce
1/2 Tablespoon A1 Sauce
1 Teaspoon Sesame Oil
1 Tablespoon Chilli Sauce
1 Tablespoon White Vinegar
Methods:
1. Mix all the above sauce ingredients in a small bowl and set aside for later use.
Notes: You can also used those pre-mix sweet and sour sauce that is found in most supermarket like Lee Kum Kee Brand.
Ingredients:
300g Sheng Yu Fish Slices
1 Tomato
150g Pork Mince
1 Tube Plain Doufu
2 Century Eggs
2 Slices Of Ginger
Some Spring Onion, cut into sections
1.5 Litres Of Water
Some Coriander
Methods:
1. Marinate the pork mince with some pepper, soy sauce, cornflour, cooking wine and set in the fridge for at least 20 minutes.
2. Wash the fish slices and lightly marinate it with some pepper and salt.
3. Add about 1/2 Tablespoons of Oil in a pot, add in ginger and spring onion and stir-fry till fragrant then add in the tomatoes and stir for a while.
4. Pour in the water and bring to boil, add in pork mine balls, doufu and century eggs and let it boil then simmer on low heat for about 10 - 15 minutes.
5. Before you serve, add in the fish slices and bring to boil for a few minutes until cooked through then sprinkler some chopped coriander leaves and season with salt to taste.
Ingredients:(serves 2-3)
1 Small Pumpkin, around 1 - 1.2 kg
2 Cups Cooked Brown Rice Mixture/White Rice
2 Tablespoons Frozen Mix Vegetables
3 Tablespoons Finely Dice Taiwan Sausage
6 Fresh Chestnuts
1 Tablespoons Golden Raisin
1 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
Seasoning:
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Cooking Wine
Methods:
1. Boil chestnuts in a small saucepan over medium heat for about 15-20 minutes until tender.
2. Drain and remove any shell or skin then chopped in pieces.
3. Cook 1 cup of brown rice mixture or white rice accordingly and let it cool to room temperature to obtain about 2 cups of cooked rice.
4. Wash and cut a lid from the top of the pumpkin, remove seeds and fibers from it then drizzle 1/2 Tablespoon of olive oil in it and coat evenly.(remember to coat the lid as well)
5. Preheat a non-stick pan with 1 tablespoon of olive oil, saute the diced sausage for a few seconds then add in the mix vegetables, chestnut, raisin, ginger and garlic.
6. Stir-fry the above mixture until fragrant then add in the rice and stir through quickly.
7. At the meantime, add in seasonings(can adjust more or less according to individual taste) and stir till well mixed.
8. Scoop the fried rice into the pumpkin and press it tightly until the rice is firm then cover with the lid.
9. Place the pumpkin in a small baking dish that is slightly grease with olive oil.
10. Bake in a preheat 200 degree oven for about 30 - 45 minutes(depending on the size of the pumpkin) until cooked and tender when tested with a skewer.
11. Turn off the oven, let the pumpkin stand in the oven for another 15 minutes.
12. To serve, remove lid and cut pumpkin into wedges with some salad.(if there is still extra rice left from stuffing the pumpkin, you can also serve it beside the pumpkin wedges.)
Notes:
For the fried rice, you can also used those pre-mix fried rice seasoning.
I suggest to use Brown Rice mixture instead of White Rice for it's fragrant and chewy texture
Ingredients:(serves 3-4)
1 Chicken Breast Fillet, skin removed
1 Chicken Drumstick Fillet, skin removed
1 Teaspoon Of Grated Garlic
1 Teaspoon Of Grated Young Ginger
1 Tablespoon Oyster Sauce
1 Egg, lightly beaten
Some Potato Flour/Corn Flour
Methods:
1. Wash and remove the skin of the chicken then cut into large pieces.
2. Marinate chicken with garlic, oyster sauce and ginger for at least 2 hours or more in a fridge.
3. Before deep-frying, add in the egg and mix well.
4. Dust chicken with flour and leave it aside for about 10-15 minutes before deep-frying until golden brown and drain well.
5. Chopped chicken pieces into serving size and set aside.
Sauce:
2 Tablespoons Oil
1 Teaspoon Grated Garlic
3 Shallots, thinly sliced
1 Tablespoons Lemon Grass, thinly sliced
2 Tablespoons Lime Juice
5-6 Tablespoons Thai Sweet Chili Sauce
Methods:
1. Mix the chili sauce with lime juice and set aside.
2. Heat up the oil in a pan, saute garlic, lemon grass and onion till fragrant, then add in the chilisaucee mixture.
3. Bring to boil and add in the chicken pieces and stir through high heat until every pieces are well coated.
4. Remove and place ontop of some mango salad in a plate then top with the rest of the mango salad.
Green Mango & Vegetables Salad:
1 Green Mango, shredded
1 Small Red Apple, shredded
1 Japanese Cucumber, shredded
1/2 Carrot, shredded
1/2 Red Onion, shredded
2 Pieces Chili Padi, remove seeds and cut into small pieces
2 Sprigs Coriander Leaves, finely chopped
1 Tablespoon Lime Juice
1 Lime Rind, finely grated
1/2 Teaspoon Sugar
Methods:
1. Put all the above ingredients in a large mixing bowl then stir thru well using a chopstick and set aside in the fridge until used.
Notes: Buy the slightly green mango which more firm and suitable for making this salad
Coconut(椰子肉): It is good for good for strengthens the Lungs and nourishes the Qi.
Fox Nuts(茨实): It supplement the internal organs, strengthen Qi, nourish and strengthen the bodyThey also benefit the kidneys, promote the replenishment of Jin, tonify the Spleen and stop diarrhoea. They are effective in healing indigestion, diarrhoea, poor bladder control and leucorrhoea.
Ingredients:
4 Slices Of Bei Qi北耆
1 Tablespoons Of Gou Qi Zi, 枸杞子
8 Red Dates红枣, remove seeds
1 Small Portion Of Fresh Huai Shan, cut into sections
1/2 Fresh Coconut(椰子肉), cut into slices
3 Chicken Drumstick/Half Chicken
50g Fox Nuts(茨实)
1.5 Litres Water
Methods:
1. Wash and trim the fat of the chicken, scald in boiling water and rinse with cold water, drain.
2. Wash Bei Qi, Gou Qi Zi, huai shan red dates, fox nuts and coconut flesh and set aside.
3. Bring the water to the boil and put all ingredients in.
4. Bring to boil again for about 10 minutes, turn to low heat and simmer for 3 hours at Low heat in a slow cooker.
5. Season with salt and serve.
Notes: You can get fresh coconut at those Indian stall that selling grated fresh coconut. Ask them to remove the dark skin then cut into pieces
Ingredients:
300g Of Medium Size Prawns
6 Cherry Tomatoes, cut into halve
6 Seedless Grapes, cut into halve
1 Japanese Cucumber, peel & cut into cubes
1/2 Carrot, shredded
1 Mango, cut into cubes
1 - 1 1/2 Teaspoons Of Roasted Black Sesame Seeds
Methods:
1. Shell, butterfly and devein the prawn, rinse and wash it with some salt water then pat dry.
2. Marinate the prawns with some salt, sugar and cornflour and set aside in the fridge for at least 30 minutes or more.
3. Coat the prawn with some potato starch and deep-fry in hot oil for a few second to 1 minutes until golden brown, drained and set aside.
4. At the meantime, prepare the fruits and vegetables on a serving plate.
5. Coat the prawns, evenly with the wasabe sauce and place it in the middle of the serving plate with the fruits and vegetables surround it.
6. Drizzle the remaining sauce all over the salad, then sprinkle the black sesame seeds and serve.
Wasabe Sauce:
4 - 5 Tablespoons Of Japanese Mayonnaise
1.5 Teaspoons Of Wasabe
Methods:
1. Whisk the above together ingredients together until combined and set aside.
It moistening vtial essence, replenishing vitality and tuning up the functions of the body.Dang Gui 当归: It tastes sweet hot and of warm nature. It benefits and balances the blood, regulates menses, treats pain and soothes the intestines. But don't consume in large amount or too often as it's might be heaty for certain body type.
Huai Shan淮山: It tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleens, stops diarrhea, uplifts the spirit and benefits Qi. Usually I used those Fresh Huai Shan instead of the dried type.
Black Chicken黑鸡: Being rich in protein, helps to supplement pneuma and enrich blood. Cooking it only after scalding ensures that the soup does not became murky.
Ingredients:
1 Medium Size Of Fresh Huai Shan, 淮山
1 Tablespoon Guo Qi Zi, 枸杞子
1 Black Chicken(黑鸡), at 600g
2 Slices Ginger
1.2 Litres Of Water
1 Tablespoon Rice Wine(米酒), optional
Methods:
1. If using fresh huai shan, rinse and wash away the sand and dirt from the stem. Peel off the skin, wash and cut into thick 2" long Section.
2. Wash, trim and remove the skin and fats on the chicken the scald the black chicken in boiling water for a few minutes then rinse with water.
3. Place all the ingredients into the stewing pot, add rice wine and boiling water.
4. Place in a steamer or a pot to boil over high heat for 20 minutes, then switch to medium heat to boil for 2 hours.
5. Or you can put everything in a slow-cooker, cook on HIGH heat for 1 hours then switch to Low Heat for another 2 hours.
6. Season with some salt to your preference before serving.
Notes: If you can't find Fresh Huai Shan, replace it with 40g of Dried Huai Shan slices
Ingredients:
1 Chinese Burdock Root(Huai Shan, 淮山)
1 Tablespoon Wolfberries(枸杞子)
6 Red Dates (红枣)
2 Chicken Drumsticks/2 Chicken Breast
1 Small Carrot
1 Small Handful Of Dried Cordyceps Stems,干冬虫草(about 10-15 pieces)
Methods:
1. Peel the Chinese Burdock root and cut into thick section.
2. Peel and slice carrots into small section.
3. Blanch the chicken quickly in hot water to remove surface fat, rinse and set a side.
4. Rinse the Woldberries, Red Date and Cordyceps with water and set aside.
5. Place all the ingredients in a pot with about 1.5 litres of water and bring to boil.
6. Simmer on medium heat for about 15 minutes then transfer to a slow-cooker and simmer on High Heat 1 hour and switch to Low Heat for another 2-3 hours.
7. Ladle soup into a big bowl and serve hot with some salt if u prefer.
Notes: You will find that peeling the Huai Shan is a slippery business but once the skin is off, the root secretes a healing enzyme and it is this which makes this root so good for health.
Thai-style Deep-fry Doufu
IIngredients:1 Packet of Pressed Doufu,板豆腐
3-4 Tablespoon Cornstarch
1 Beaten Egg
Methods:
1. Soaked the whole box of doufu in water for about 1-2 hours(this is to harden to doufu for deep-frying purpose).
2. Remove the doufu from the packing then cut into 12 equal pieces then use kitchen paper towel to dry it well.
3. Next coat the doufu pieces with some cornstarch then dip in beaten egg and coat with cornstarch again.
4. Set it aside for 1-2 minutes before deep-frying it in hot oil for 2 minutes or until golden brown.
5. Drain and set aside.
Ingredients For Salad Base:
1 Japanese cucumber
1 Medium Carrot
1 Red Apple/Mango
1 Medium Tomato, cut into wedges
Rind Of 1 Lemon
Methods:
1. Wash all the above, shred them finely, mix well and place in a mixing bowl.
2. Set aside in the fridge while you prepare the doufu.
Sweet & Spicy Sauce:
2 Tablespoon Thai-style Sweet Chilli Sauce
2 Small Red Chilli, finely chopped
1 Tablespoon Drinking Water
2 Tablespoons Thai Fish Sauce
1/2 Teaspoon Sugar
2 Cloves Of Garlic, finely grated
Juice Of Half Lemon
1/2 Tablespoon Finely Chopped Coriander
Methods:
1. Mix all the above ingredients together in a small bowl and stir till well combined.
2. Set aside for later use.(you can prepare it ahead and place in the fridge)
Assemble The Dish:
1. Remove the salad from the fridge, place it as a base on the serving plate.
2. Arrange the tomato wedges around the plate, drizzle 1/4 of the sweet & spicy sauce on the salad.
3. Place the fried doufu on top of the salad base, then drizzle the rest of the sauce evenly on the doufu and serve hot.
Notes:
You can use any vegetables for the salad base as you prefer.
If you don't like the garlic smell, you can omit it from the sauce. And if you prefer a hotter sauce, you can add more chopped chillies
8 Treasure Chicken Soup - 八宝鸡汤
Ingredients:
2-3 Chicken Drumsticks
20g Dried Lily Bulbs, 百合
20g Fox Nut,茨实
20g Lotus Seeds, 莲子/湘莲
20g Chinese Barley,中国薏米
10-12 Fresh Gingko Nuts,白果
3-4 Red Dates,红枣
1/2 Tablespoon Guo Qizi,枸杞子
150g Fresh Huai Shan,鲜淮山
Methods:
1. Wash, trim and blanch the chicken in boiling water, drain and set aside.
2. Wash and peel the fresh huai shan then cut into 3 thick sections.
3. Rinse and drain the rest of the dried herbs and set side.
4. Bring 1.5 litres of water to boil, add in all the herbs and chicken then bring to boil again.
5. Transfer to a slow cooker and simmer on low heat for about 2 hours.
6. Season with salt and serve.
Notes:
If you do not have fresh huai shan, then replace it with 4 - 5 slices of dried huai shan.
In this recipe, I used two types of dried lotus seeds, one with skin and one withou
Steam Rice Wine Chicken
Ingredients:
1/2 Portion Of Chicken or 6 Chicken Wings
1/2 Teaspoon of Salt
Some Sesame Oil
3-4 Slices Of Young Ginger
2 Stalk Spring Onion, cut into 5cm sections
2 Tablespoon Glutinous Rice Wine/Cooking Wine
Methods:
1. Wash and pat dry the chicken then rub it with some sesame oil and salt and set aside for 10 minutes.
2. Arrange some ginger slices and spring onion on the base of the plate, place the chicken pieces on top then top with the remaining ginger and spring onion.
3. Drizzle the Rice wine on top and simmer over medium heat for 20 minutes or until tender.
4. Remove from the steamer and serve with extra tomato or cucumber slices and the ginger dipping sauce.
Ginger Dipping Sauce
3" Piece Of Young Ginger
1/4 Teaspoon Of Salt
3 Tablespoon Of Cooking Oil
1 Tablespoon Finely Chopped Spring Onion, optional
Methods:
1. Wash and peel the young ginger then grate it finely and put into a small bowl.
2. Add in the chopped spring onion and salt.
3. Preheat a small pan with the oil till hot then pour into the grated ginger.
4. Stir well and set aside to cool, then transfer it to a glass bottle and put into the fridge till serve.(if you do not have any glass bottle then just cover the bowl with clingwrap)
Trio Carrot & Fish Paste Meatball Soup
Ingredients:
200g Pork Mince/Pork Fillet
200g Fish Paste, 鱼浆
1 Medium Red Carrot, 红萝卜
1 Medium White Radish, 白萝卜
1 Medium Green Radish,清萝卜
4 Red Dates,红枣
1/2 Tablespoon Gou Qizi,枸杞子
1/4 Chinese Cabbage,白菜
1.5 Litres Water
1 Teaspoon Salt
Some White Pepper
Some Dried Shallot and Oil
Methods:
1. Marinate the pork mince with 1/2 Tablespoon Soy Sauce, 1 Teaspoon Sesame Oil, 1 Teaspoon Cooking Wine, 1/2 Tablespoon Cornstarch and 1/4 Teaspoon White Pepper for at least 30 minutes in the fridge.
2. Wash and cut the carrots into small cubes or patterns that you prefer.
3. Wash the Chinese cabbage and cut into bite pieces.
4. Bring a pot with the 1.5 litres to boil, then add in the carrot pieces, red dates and gou qizi then bring to boil and simmer for 20 minutes on low heat until carrot tender.
5. Roll the pork mince into small round shape then coat with the fish paste to form another round shape like the size of a fishball.(wet your hand with some water so that the fish paste won't stick to your hand)
6. Bring a small pot of water to boil, drop in the meatballs one at a time, and cook until all meatballs float up, dish and drained.
7. Bring the soup to boil again, add in the Chinese cabbage, simmer until tender then add in the meatballs and bring to boil again.
8. Season with salt and serve with some dried shallot and chopped spring onion.
Notes: If you are using pork fillet, just wash the pork, cut into thin strips then coat with fish paste and drop into the pot of boiling water and cooked until float then remove
Steam Cod Fish With Crispy Bean
Ingredients:
1 Piece Of Cod Fillet, about 500g
50g Crispy Minced Bean
1/4 Teaspoon Salt
Some Spring Onion and Chilli, finely chopped
Methods:
1. Rinse cod fish, pat dry and place on a plate.
2. Marinate it with salt for about 10 minutes.
3. Place cod into steamer, steam over high heat for about 10 minutes, remove.
4. Saute the crispy bean in a non-stick pan over low heat until golden and fragrant.
5. Remove and pour over onto the cod, sprinkle with some spring onion and chilli, serve hot.
Korean Chicken Soup
This Korean Chicken Soup is one of the MUST HAVE soup for Korea people during summer day. They usually stuffed all the ingredients in the spring chicken and double-boiled it over slow heat. For smaller family, you also can use chicken drumsticks or pork ribs to achieve a similar effect for this soup.
I find it rather interesting for this soup, because of its ingredients used. Like Gingko nut, which is normally used for dessert instead of stew soup. As from the picture you will wonder, "Is this Soup or Porridge?". Because I used the slow cooker to simmer the soup over low heat for 2 hours so the soup had slightly thicken by the glutinous rice which will make it taste better. But for those who prefer a clearer soup base, then you can follow the cooking method before or just simmer in slow-cooker for 1.5 hrs instead. And in this soup, I also use a new ingredients called Burdock(click link to find out more) which give a unique herbal fragrant to this soup, which taste a bit like Ginseng.Ingredients: (serves 2 - 3)
1/4 Cup Glutinous Rice,糯米
2 Chicken Drumsticks,鲜鸡腿
2 Medium Dried Mushroom,香菇
1 Stem Of Burdock,牛蒡
2 Cloves Garlic,蒜
8 Fresh Gingko Nuts,鲜白果
8 Fresh Chestnuts,鲜栗子
3-4 Ginger Slices,老姜片
4 Red Dates,红枣
1/2 Tablespoon Salt
3 Cup Water, 750ml
1 Stalk Spring Onion
Some Black Pepper Powder
Methods:
1. Soak mushroom till soft with 1 cup of water, cut away the stalk and retain the water for later use.
2. Wash and soak glutinous rice for at least 30 minutes, drain and set aside.
3. Wash, trim and blanch chicken drumsticks in boiling water then rinse and set aside.
4. Wash and cut the burdock into 3cm long, blanch in boiling water, drain and set aside.
5. Wash the garlic and light pound it with the back of the knife. Cut spring onion into thin slices and set aside.
6. Remove the shell and skin of the fresh Chestnut(click link to find out more on removing the shell).
7. Add all ingredients in a pot together with 3 cups of water and 1 cup of the mushroom water and bring to boil.
8. Simmer over low heat for about 20 - 30 minutes, season with salt to taste then sprinkle with some spring onion and black pepper, served.
Notes: This version of Korean Chicken Soup contain more ingredients, for those who prefer less ingredients you can also try this: Ginseng Chicken Soup With Glutinous Rice
Green Carrot & Cordyceps Soup
Last few weeks it seems abit difficult to find Green Carrot around my area. So when I managed to get hold of one yesterday, I decided to use it for this Green Carrot & Cordyceps Soup. With the Green Carrot and Cordyceps stem, this soup give up a very fragrant, refreshing and sweet taste which make you wanted to have a second refill in the soup bowl. You might want to give this a try during hot weather as it's a very good soup to clear the heats in the body.Ingredients:
300g Pork Ribs(排骨)/2 Chicken Drumsticks
1 Medium Fresh Huai Shan(鲜淮山), around 200g
1 Medium Red Carrot(红萝卜)
1 Medium Green Carrot/Green Radish(青萝卜)
1/2 Tablespoon Gou Qizi(枸杞子)
4 Red Dates(红枣)
2 Tablespoons Foxnuts(茨实)
1.5 Tablespoons Cordyceps Stems(干冬虫草)
Methods:
1. Wash and blanch the pork ribs in boiling water, rinse and set aside.
2. Wash, peel and cut the red carrot, green carrots and huai shan into thick sections.
3. Rinse the rest of the herbs ingredient and set aside.
4. Bring a pot of 1.5 litres of water to boil and add in all ingredients, boil on medium heat for 10 minutes then simmer on low heat for about 1.5 hours.
5. Or you can transfer to a slow cooker on Low heat and simmer for 2 - 3 hours.
6. Season with some salt or chicken stock cubes and serve warm.
This is the picture of Green Carrot/Green Radish. You can find it in most vegetable stalls in the wet market. It will give out a very refreshing and sweet taste when used to make soupPork Chop La Mian-排骨拉面
Ingredients: (serves 2)
2 Pieces of Big Pork Chop With Bone
1 Packet of La Mian(拉面)
A Few Stalks Of Xiao Bao Cai/Cai Xin(小白菜/菜薪)
600ml Of Soup Stock
Some Shallot/Sesame Oil
2 Tablespoon Sweet Potato Flour + 1 Tablespoon Cornstarch
Seasoning:
1 Tablespoon Cooking Wine
2 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
3-4 Cloves Crush Garlic
1/2 Teaspoon Five-spice Powder
Methods:
1. Wash and chop the pork chop with the back of the knife to make it tenderize.
2. Marinate it with the seasoning for at least 30 minutes or more in the fridge.
3. Before deep-frying, coat it evenly with the flour mixture and set aside for 2 - 3 minutes.
4. Preheat the oil and deep-fry the pork chop in medium heat one at a time until golden brown and crisp.
5. Blanch the noodle in boiling water, then rinse with tap water to remove the starch on the noodles.
6. Then cook the noodles accordingly to the packet instructions.
7. Wash and blanch the vegetables in the boiling soup, remove and set side.
8. Place the cooked noodles in a serving bowl, top with blanch vegetables and deep-fry pork chop.
9. Pour over the soup stock and sprinkle some dried shallot, sesame oil and spring onion then serve.
Pumpkin & Assorted Bean Soup
Ingredients:
1/4 Pumpkin(南瓜), about 300g
20 Pods Cranberry Bean(珍珠豆)
100g Kidney Beans(红腰豆)
300g - 350g Pork Ribs(排骨)
1 Medium Fresh Huai Shan(鲜淮山), about 200g
1/2 Tablespoon Gou Qizi(枸杞子)
1 Piece Of Dried Tangerine Peel, 陈皮
Methods:
1. Wash, trim and blanch the pork ribs in boiling water. Rinse and set aside for later use.
2. Wash, peel and cut the pumpkin into 4 large pieces.
3. Wash and soak the kidney bean for about 30 minutes, drain and set aside.
4. Soak dried tangerine peel till soft, then scrape off the pith.
5. Remove the cranberry bean from the pod, wash and set aside.
6. Bring a pot of 1.2 litre of water to boil, then add in all the ingredients except the cranberry bean, reduce the heat and let it simmer for about 1 hrs or until the kidney bean is tender then add in the cranberry bean and continue to simmer for another 20 minutes.
7. Or you can transfer the boiled soup to a slow-cooker and simmer on LOW heat for 2 hours then add in the cranberry beans and continue to simmer for another 30 minutes season with salt and serve
Kapitan Chicken Curry
Ingredients:
1 Packet Ayam Kapitan Curry Paste
500g Chicken Wings
10 Baby Potato
1 Brown Onion, finely chopped
1/2 Cup Coconut Milk
1 1/2 Cup Water
1 Tablespoon Finely Shredded Fresh Turmeric Leave
Methods:
1. Wash and trim the chicken wings then set aside for later used.
2. Mix the coconut milk with 1/2 cup of water and stir well.
3. Preheat a pot with 1 tablespoon of oil and saute the brown onion until fragrant then add in the curry paste and stir till well mixture.
4. Next add the chicken wings and potato then stir till well coated with the curry paste and let it cook for a few minutes then add in the coconut milk mixture.
5. Stir well and when it boil, add in the water and let it simmer until the sauce is almost thicken then add in the shredded turmeric leaves and simmer for another 5 minutes and serve with bread or rice.
Stir-fry Rainbow Vegetables
Ingredients:
10 Sweet Bean
2 Stalks Of Celery, cut into slices
1 Small Carrot, cut into slices
8 Gingko Nuts
5 Cherry Tomato, cut into halves
3 Fresh Lily Bubs, remove the petals
1 Packet of Honshimeiji Mushroom
2 Slices Of Ginger
1 Teaspoon Finely Chopped Garlic
100- 150ml Chicken/Vegetables Stock
1 Tablespoon Cornstarch + 1 Tablespoon Water
Methods:
1. Wash, trim and cut all the vegetables then set aside. (you can used cookie cutter to stamp shapes for the carrot and celery slices)
2. Remove the Honshimeiji mushroom from the packet, cut off the end stems and rinse with water, drain and set aside.
3. Preheat a non-stick pan with 1 tablespoon of oil then saute the ginger slices and garlic till fragrant then add in the sweet bean, carrot and celery to stir till combine for 1 minutes then add in the rest of the vegetables and pour in the stock.
4. Let it bring to boil and simmer for another minutes then thicken the sauce with cornstarch mixture and remove to plate.
Notes: Stir-fry vegetables on medium high heat and must be quick do not over cooked the vegetables or else the colour will turn dark and the texture will not be crunch
Stuff Eggplant With Basil Pork mince - 塔香茄子肉
Ingredients:
1 Large Purple Eggplant(Brinjal) 茄子
50g Pork Mince
4-6 Leave Of Thai Basil Leave(九层塔), finely chopped
1/2 Teaspoon Sesame Oil
1 Teaspoon Soy Sauce
1/4 Teaspoon Pepper
2 Tablespoons Plain Flour
2 Tablespoons Cornstarch
Methods:
1. Wash and cut the eggplant into halve, then slice them length-wide thinly to about 0.5cm thick.
2. Soak it in some lightly salted water or else it will oxidize and darken in colour.
3. Marinate the pork mince with chopped basil leave, sesame oil, soy sauce, pepper and 1/2 teaspoon cornstarch and set aside.
4. Coat 2 slices of eggplant with some plain flour then sandwich it with a thin layer of basil pork mince.(do not put too much filling inside, otherwise it will not be cooked with deep-frying)
5. Continue to sandwich the pork mince with the rest of the eggplant slices then let them in the fridge to infuse the favour for about 30 minutes before deep-frying.
6. Evenly coat the eggplant stuffing with some cornstarch on both side of the eggplant slices(set it aside for a few minutes before deep-frying, so that the flour will stick to the eggplant) and deep-fry it in medium hot oil until golden colour.
7. Drain and set aside. Blanch some extra basil leaves in hot oil, drained and crash it on top of the eggplants and serve with or with sauce dressin
Si Shen Dang Gui Chicken Soup - 四神当归鸡汤
Lotus seeds are classified as astringents, being sweet and neutral, and benefiting the spleen, kidney, and heart. The sweet taste and nourishing qualities of the seed are responsible for the benefit to the spleen; this helps stop diarrhea associated with qi deficiency. The astringent quality helps prevent loss of kidney essence, so the seeds are used to treat weak sexual function in men and leukorrhea in women. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.Ingredients:
2 - 3 Chicken Drumsticks
1 Piece Fresh Huai Shan(淮山), about 150g
40g Lotus Seed(莲子)
40g Chinese Barley(中国薏米),optional
20g Fox Nut(茨实)
20g Fu Lin(茯苓)
15g Slices Dang Gui(当归), about 5 pieces
1/2 Tablespoon Guo Qizi(枸杞子)
Seasoning:
1 Tablespoon Rice Wine
1/4 Teaspoon Salt
Methods:
1. Blanch chicken drumsticks in boiling water, rinse and set aside.
2. Rinse all the herbs, drain and add in the pot with about 1.5 litres of water and bring to bowl.
3. Peel the fresh huai shan, wash and cut into thick section then add into the water.
4. When it comes to boil, add in the chicken drumsticks and let it boil for 10 minutes on high heat.
5. Transfer to slow cooker and simmer on low heat for about 2 hours then season with salt and rice wine then serve hot.
Notes: If you just want normal plain si shen tang, then obmit the Dang Gui slices and Guo Qizi.
Pork Ribs Curry With Egg Wrap Rice
Ingredients:(serves 2)
300 - 350g Of Pork Ribs
1/2 Brown Onion, roughly chopped
8-10 Baby Potato, peel the skin
6 Cherry Tomato, cut into halves
1 Medium Carrot, peel and cut into bitesize
Curry Sauce:
1 Packet Asian Home Gourmet Singapore Chicken Curry SpicePaste
100ml Coconut Milk
200ml - 250ml Water
1/4 Teaspoon Salt
1/4 Teaspoon Balchan Chilli(optional)
Methods:
1. Wash the pork ribs, and blanch in boiling water, rinse well and set aside.
2. Mix the 100ml of coconut milk with 100ml of water and 1/4 teaspoon of salt together and stir well, then set aside.
3. Preheat the pan with about 1.5 Tablespoons of oil and saute the onion until fragrant and soft, then add in the curry paste and stir till fragrant.
4. Add in the pork ribs and stir until well coated with curry paste, then add in the potato, carrot and half of the tomato.
5. Slowly stir till well mix then pour in half of the coconut milk mixture and and remaining 100ml of water.
6. Stir well then simmer on medium heat until the mixture come to boil then low the heat and add in the other half of the coconut milk and let it simmer for about 20-30 minutes until the pork is tender.
7. Add in the remaining half of the tomato 5 minutes before switch the heat off.
Notes: You can experiment with different type of curry paste to suit your own taste. Or you can mix up this curry paste mixture:
Curry Mixture:
3 Tablespoons Meat Curry Powder
1 Tablespoon Cooking Wine
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1 Tablespoon Sugar
3 Cups Water
Methods:
1. Preheat the pan with 2 tablespoons of oil and saute the onion tillfragrantt and soft then add in curry powder and stir till well combine.
2. Next add in the pork ribs, vegetables and other sauce ingredients and simmer on low heat until ribs are tender and sauce had thicken.
Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice
Methods:
1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry.
Guo Tie - 锅贴
Ingredients For Pork Mince Fillings:200g Pork Mince
1 Tablespoon Chinese Celery(芹菜叶), finely chopped
1 Teaspoon Ginger Juice
1 Teaspoon Light Soy Sauce
1 Tablespoon Sesame Oil
1/4 Teaspoon Pepper
1/4 Teaspoon Cornstarch
Methods:
1. Combine all the ingredients together and set aside to marinate in the fridge for at least 30 minutes or more.
Notes: You can replace the Chinese celery to Chives(韭菜).
The time consuming and difficult part of making of the dough can be skipped by buying pre-made dough pieces, which are available at some Japanese and Chinese grocery stores. But if you had time, it's a fun activities to share with family members as each can play a different role in making the dough.
After trying a few failure wrapper on wrapping a traditional Guo Tie, I finally gave up the idea and trying making this simple wrapping. I really hope to master the skill for pleating the traditional guo tie, so I am sure to challenge this recipe again.....
My final product of Guo Tie from Cuisine Paradise...... Although the shape is not up to standard but the taste is there... It's very yummy to go with the black vinegar and ginger dipping sauce......Ingredients For Dough: (make about 10-15)
125g Plain Flour
35ml Water
35ml Cold Water
Pinch Of Salt
Methods:
1. Sift Plain Flour into a mixing bowl, then slowly pour in the water and stir using a chopstick until combined.
2. Use hand to knead the dough while adding in the cold water.(you can add abit more if it is too dry).
3. Add pinch of salt in it and continue to knead until it form a soft dough.
4. Remove and place it on a lightly flour table top and continue to knead until it's smooth and elastic(10 to 15 minutes) then rest it for at least 30 minutes then cut it into half.
5. Roll it into an oblong shape and cut it into about 20g dough then flatten it on the cut side and roll into a 8-9cm circle.
6. Wrap it with the pork mince filling and pleat it into a Guo Tie shape.(sorry can't find any picture of showing how to pleat the guo tie)
7. Preheat a non-stick pan till hot add 1 tablespoon vegetable oil, tilting pan to spread evenly.
8. Arrange dumpling in the pan, being careful not to overcrowd and fry until the base is slight golden brown, add 150ml water/chicken stock, cover, and cook over high heat for approximately 2 minutes to sear bottoms.
9. Then simmer on low heat until all the water has evaporated, gently loosen dumpling with a spatula to check whether the bottoms are golden brown.
10. If not, pan-fry, uncovered, until bottoms are crisp and browned. Transfer to a platter, and serve immediately with black vinegar and shredded young ginger.
Note: To make the spinach dough, replace the wonder to spinach juice.
Bitter Gourd & Pork Ribs Soup - 苦瓜排骨汤
Ingredients:
1 Medium Bitter Gourd,苦瓜
300g Pork Ribs,排骨
6 Red Dates,红枣
1 Tablespoon Gou Qizi,枸杞子
2 Slices Ginger,老姜
1 Medium Carrot,红萝卜
Methods:
1. Wash and blanch pork ribs in boiling water, rinse and set aside.
2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub the flesh with some salt to reduce it's bitter taste.
3. Wash away the salt then cut into 1cm thick rings and set aside.
4. Wash the dried herbs, peel the carrot and cut into 1" thick rings.
5. Bring a pot of 1.5 litres of water to boil, add in all the ingredients and bring to boil for 10 minutes over medium heat.
6. Then continue to simmer over low heat for 30 - 45 minutes, season with some salt and serve.
7. Or you can transfer everything to a slow cooker and simmer on LOW HEAT for 1.5 hours.
Notes: From my mum's suggestion, she said try to choose those bitter gourd that had wide pattern lines in between and the colour is sort of light pale green then i won't be too bitter for soup. So from from her tips... my bitter gourd soup always turn out to be just nice.
Stir-Fry Cabbage With Assorted Mushroom
Ingredients:
1/2 Beijing Cabbage(北京包菜)
6 Fresh Shiitake Mushroom(花菇)
1 Packet of Honshimeiji Mushroom(本菇)
1 Small Carrot, Cut into thin strips
2 Stalks Of Celery(芹菜)
2 Slices Of Ginger
3 Cloves Of Garlic, lightly smash
200ml Of Chicken Stock
Methods:
1. Cut the cabbage into bite size then soak in water for a while then wash and rinse well.
2. Wash the Shiitake Mushroom and honshimeiji mushroom and cut away the root stem and set aside for use.
3. Peel the celery and cut into 1 cm thick slices.
4. Preheat the pan with 1.5 Tablespoons of oil and saute the garlic and ginger slices until fragrant then add in the carrot strips, celery and cabbage then fried till fragrant add in in the chicken stock.
5. Cover and let it simmer on medium low heat for 5 minutes then add in all the mushroom and cover, continue to simmer for another 3 minutes.
6. Add in some cornstarch water mixture to thicken the sauce and serve.
Note: You can add in any types of mushroom that you prefer like wooden ear, black or white fungus or et
Thai-style Basil Chicken Salad
Ingredients:1/2 Chicken Breast Fillets (1/2 边鸡胸肉)
1 Teaspoon Light Soy Sauce (1 小匙酱油)
1/2 Tablespoon Cooking Wine (1/2 汤匙花雕酒)
1 Teaspoon Cornflour(1 小匙玉米粉)
Some Pepper(少许胡椒粉)
2 Tablespoon Sweet Potato Flour (2 汤匙地瓜粉)
1 Tablespoon Cornflour (1 汤匙玉米粉)
Methods:
1. Wash and cut chicken fillet into 2cm wide strips then marinate with Soy Sauce, Cooking Wine, Cornflour and Pepper for at least 30 minutes or more.
将鸡胸肉洗净, 切2cm 宽条状, 然后加入酱油, 花雕酒, 玉米粉和胡椒粉调味至少30 分钟以上.
2. Coat the marinated chicken with the flour mixture(sweet potato flour + cornflour) and set aside for 5 minutes before deep-frying.
将腌好的鸡肉条沾混合好的地瓜粉和玉米粉, 然后放在一边等5分钟后才炸.( 这能防止粉从鸡肉上滑落)
3. Heat up half pot of oil and deep-fry the chicken strips in two batches until golden brown, drain and set side.
热半锅油, 把鸡肉条分成俩次炸成金黄色后, 捞起放在吸油纸上吸干油分.
Chilli Sauce:
2 Cloves Garlic, grated (2 颗蒜, 切末)
2 Small chilli, finely chopped (2 颗小辣椒, 切末)
8 Thai Basil Leaves, finely chopped (8 叶九层塔, 切末)
1 Teaspoon Chopped Spring Onion(1 小匙葱花)
2 Tablespoons Thai Sweet Chilli Sauce (2 汤匙泰式甜辣椒酱)
1.5 Tablespoon Lemon Juice (1.5 汤匙柠檬汁)
1 Tablespoon Thai Fish Sauce (1 汤匙鱼露)
1/2 Teaspoon Sugar (1 /2 小匙糖)
1 Tablespoon Drinking Water (1 汤匙食水)
Methods:
1. Mix all the sauce ingredients together in a small bowl and set aside for later used. (If you don't prefer hot, then don't add any small chilli or you can reduce to only using 1)
把全部酱料的材料放在一个小碗里搅拌均匀, 待用.( 如果您不会吃太辣, 就不要放小辣椒或只放一颗)
Salad Base: (optional)
1 Red Apple, shredded (1 个萍果, 切丝)
1 Japanese Cucumber, shredded (1 条日本小黄瓜, 切丝)
1 Small Carrot, shredded (1条小胡萝卜, 切丝)
6 Cherry Tomato, halves (6颗小番茄, 切半)
6 Lychee, remove seeds (6颗荔枝, 拨壳, 去种子)
Methods:
1. Mix all the above ingredients in a mixing bowl then set aside in the fridge until serve.
把全部的沙拉材料放在一个碗里搅拌均匀, 放进冰箱待用.
2. You can used any other fruits or vegetables that you prefer or in season.
你也可以用其他的水果蔬菜来代替.
Assemble:
1. Place salad mixture on a serving plate, top with half of the fried chicken strips then drizzle some chilli sauce over the chicken and salad.
首先把拌均匀的冷沙拉扑在大盘上, 然后放一般的炸鸡肉条, 接着均匀的淋上些辣椒酱.
2. Continue topping the rest of the chicken and drizzle the rest of the sauce around it.
之后继续放上剩余的鸡肉条, 再淋上些辣椒酱.
Notes:
You might not need all the sauce, so add the amount that you prefer. Or you can serve it as dipping sauce for the chicken strips without the salad.
你可以随自己喜好放多或少的酱料, 又或者你也可以用来沾不要淋上去.
This sauce is enough for 1 chicken breast without the salad.
这个酱料成分足够用一个鸡胸肉
Pepper Salt Basil Chicken - 九层塔椒盐鸡
Ingredients:
1/2 Chicken Breast, cut into strips
2 Tablespoon Sweet Potato Flour
1 Tablespoon Cornflour
Marinade:
3 Cloves Garlic, smash abit
1 Teaspoon Light Soy Sauce
1 Tablespoon Cooking Wine
1/2 Teaspoon Sesame Oil
A Few Dash Of White Pepper
1/4 Teaspoon cinnamon Powder
1/4 Teaspoon Five Spice Powder
Dash Of Salt
Methods:
1. Wash and cut the chicken breast into 2cm wide strips then add in the marinade and marinate for at least 30 minutes or more.
2. Coat the chicken strips with the mixture of sweet potato and cornflour and set aside for about 5 minutes before deep-frying.(this helps the meat to absorb the flour before frying)
3. Divide the chicken strips into two batches and deep-fry in medium heat until golden and crisp. Drain and set aside.
4. When completed the 2nd batch of chicken strips, switch to high heat and blanch all the chicken strips in hot oil for a few seconds in order to make it more crisp before severing.
5. Preheat a pan with 1/2 tablespoon of oil and statue the grated garlic in the seasoning until fragrant then add in the deep-fried chicken strips.
6. Stir for a few second then add in the seasoning powder mixture and stir till almost all pieces of chicken strips are coated with seasoning.
7. Sprinkler extra dried basil leaves if you prefer and serve hot.
Seasoning:
2 Cloves Garlic, finely grated
1 Teaspoon Sichuan Pepper Salt
1/2 Teaspoon Chilli Powder
1 Teaspoon Dried Basil Leaves
Methods:
1. Mix all the seasoning ingredients together except the garlic and stir till well combine.
Cranberry Bean, Lotus Root & Huai Shan Soup
Ingredients:
2 Chicken Drumstick
1 Medium Lotus Root(莲藕)
1 Medium Fresh Huai Shan(淮山)
15-20 Pods Of Cranberry Bean(珍珠豆)
2 Tablespoons Fox Nuts(茨实)
4 Red Dates(红枣)
1 Tablespoon Gou Qizi(枸杞子)
Methods:
1. Wash the louts root, peel and cut into thin slices.
2. Wash the fresh huai shan, peel and cut into thick sections.
3. Wash and trim the chicken drumsticks then blanch and boiling water, rinse and set aside.
4. Wash the cranberry bean pods and remove the seeds from it, rinse and set aside.
5. Bring a pot of 1.5 Litres of water to boil then rinse the rest of the herbs and add it into the water together with the louts root, huai shan and chicken drumstick.
6. Bring to boil again then transfer to slow-cooker and simmer on LOW heat for 2 hours then add in the cranberry beans and continue simmer on low heat for another 30 minutes.
Notes: If you don't have fresh huai shan, can replace it with 4 slices of dried huai shan
Zhi Ke Tang - 止咳汤
Chuan Bei Mu(川贝母)It’s bittersweet in taste and slightly cold in nature. It clears Heat, moistens the Lungs, eases coughing, expels phlegm, cures oedema and promotes the flow of Qi and blood. It is commonly used in curing Qi-Asthenia in the Lungs, prolonged coughing, lung pain, breast pain and scrofula.
Dried Chrysanthemum(菊花)
Cool and slightly cold; sweet and bitter; attributive to lungs and liver. It can lower blood pressure; improve vision due to kidney and liver dysfunction; clear internal heat; eases swelling and inflammation; nourish blood. Also effective for vertigo, headache with fever and for eye aches or itchiness.
Dried Fig(无花果)
Makes stomach active, improves flow in the intestines, clears constipation.
Gan Cao(干草)
It’s naturally sweet and warm, no toxins which helps to circulates around 12 major blood vessels in body. It also strengthens spleen and benefits energy, moistens lungs and calms coughing, slows and cures pain forms classic medicine flavour.
Ju Bing(桔饼)
It Promote energy circulation; strengthen spleen; relieve coughing; help digestion and relieve cough.
Sweet & Bitter Almond(南北杏)
Sweet almond tastes sweet and is of neutral nature. It does not carry any toxic element, and heals coughing. Bitter almond tastes bitter and is of warm nature. It carries slight trace of toxic but heals coughing and expels sputum. Mixing the two together will make a soup that clears the Heat, moistness internal Dryness and avoid coughing.
Ingredients: (serve 3-4)
40g Sweet & Bitter Almond(南北杏)
2 Ju Bing(桔饼)
15g Chuan Bei Mu(川贝母)
10 Dried Figs(无花果)
6g Gan Gao(干草)
5-10g Dried Chrysanthemum(菊花)
1-2 Tablespoon Dark Brown Sugar(optional)
Methods:
1. Roughly rinse the ingredients then add in add around 1.5 litres of water and boil for 1 – 2 hours under low heat and serve.
2. Or you can transfer everything to a slow cooker and simmer on Auto Function for 2 hours.
Notes: You can get those dark brown sugar in chinese medical hall, it's good to use them in herbal drink as it had some detoxify function according to some old folk tale. If not, just add in some rock sugar if you want it to be sweeter
Stir-Fry Udon
UdonIngredients:
120g Pork Fillet, cut into thin strips
225g Cabbage, shredded
1 Packet Honshimeiji Mushroom
1 Packet Udon Noodle
1 Teaspoon Mince Garlic
Seasoning:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Dark Soy Sauce
1 Teaspoon Sugar
Methods:
1. Wash pork fillet and cut into thin strips then marinated with 1/2 Tablespoon Soy Sauce and 1/2 Teaspoon Cornflour.
2. Rinse Udon noodles with water, loosen it and drained.
3. Wash cabbage and shredded.
4. Cut the end of the Honshimeiji Mushroom, rinse and blanch it hot water and drained.
5. Preheat 2 tablespoons of oil, statue garlic and pork fillet until fragrant, add noodle and seasoning then stir till well combine.
6. Next add in cabbage and mushroom then stir well and serve.
Notes: You can used 2 Packets Of Udon Noodle and double the quantity of the seasoing
Conch & Sea Cucumber Soup
Ingredients:
250g Soaked Sea Cucumber
30g Dried Conch slices
300g Pork Ribs
1 Large Carrot, cut into section
2 Honey Dates
2 Slices Ginger
6 Cups Water(ard 1.5 Litre)
Methods:
1. Prepare the sea cucumber, scaled with ginger and spring onion and cut into pieces.(or you can get those ready to eat sea cucumber from supermarket)
2. Rinse and scald pork ribs.
3. Peel carrot and fresh huai shan, rinse and cut into pieces.
4. Bring water to boil, put in pork ribs, dried conch slices, carrots, huai shan, honey dates and ginger slices.
5. Bring to boil over high heat for 10 minutes then remove to low heat and simmer for 1.5 hrs.
6. Add in sea cucumber and cook over medium heat for 15 minutes or then season with salt and serve.
7. Or you can simmer all ingredients except sea cucumber in a slow-cooker over low heat for 2 hrs then add in the sea cucumber and continue on high heat for 30 minutes
Braised Yam & Chestnut With Chicken
Ingredients:
2 Chicken Drumstick, cut into pieces
8-10 Fresh Chestnuts
1/2 Portion Of Yam
4-6 Fresh Mushroom
3 Stalks Of Spring Onion, cut into sections
2 Slices Of Ginger
4 Red Dates
1 Teaspoon Gou Qizi
1- 1.5 Cup Water
Seasoning:
1 Tablespoon Oyster Sauce
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Cooking Wine
Some Cornflour Water
Methods:
1. Wash the chicken drumstick, trim and cut into bite pieces.
2. Marinate the chicken with some soy sauce, cornflour, sesame oil and cooking wine, set aside in the fridge for at least 30 minutes or more.
3. Bring the fresh chestnut to boil in a small saucepan with some water for about 5-8 minutes, drained then remove the outer skin and set aside.
4. Peel the Yam, and use a melon scoop to dig up some Yam balls or you can just cut it into 2" cubes.
5. Deep-fry the Yam in hot oil for about 2 minutes, drained and set aside.
6. Preheat a claypot of pan with some oil, statue the ginger and spring onion until fragrant then add in the chicken pieces, red dates and gou qizi.
7. Stir-fry until chicken is slightly brown then add in Mushroom and chestnut. Stir for a while then pour in the water and all the seasoning, except cornflour mixture.
8. Bring to boil then simmer under low heat for 10 minutes then add in the fried yam pieces and continue to simmer for another 5 minutes or until the chestnut is soft.
9. Add in the cornflour mixture to thicken the sauce then add in some extra spring onion and serve.
Nasi Lemak
Ingredients: (serves 2)
1 Cup Rice (200g)
125ml Pandan Water
100ml F & N Ice-Cream Soda
150ml Fresh Coconut Milk
1/2 Teaspoon Salt
1 Stalk Lemon Grass, cut into 2 section & lightly pound
6-8 Pandan Leaves, wash & cut into small pieces
3 Pandan Leaves(extra), wash & knotted together
Methods:
1. Place the small pieces of pandan leaves and 125ml of water in a blender and blend it into pandan juice.
2. Sift it and collect 125ml of pandan water.
3. Wash and rinse the rice then soak it in the pandan water for about 2 hours.
4. Add coconut milk, cream soda, panda leaves, lemon grass and some extra 1/4 Teaspoon of pandan paste to the rice if you want a more jade colour on the cooked rice.
5. Bring to the boil, then reduce heat and simmer until cooked about 12 minutes(or you can cook in the rice cooker).
6. After the rice is cooked, let it stand for about 20 minutes or more so that the rice will be much fragrant and tastier.
7. Serve it with any dish dishes that you prefer like: Whitebaits, Fried Egg, Fried Chicken or etc.
Fresh Coconut Milk:
1/2 Fresh Grated Coconut
150ml of Water
Methods:
1. Add water to the grated coconut then mix well, squeeze out the coconut juice over a sieve and collect about 150ml of Fresh Coconut Milk.
Fried Curry Chicken Wings
5-6 Medium Chicken Wings
1/2 Packet of Fried Curry Chicken Spices
Some Water
Methods:
1. Mix the Curry Chicken Spices with some water to form a paste then add in the washed and clean chicken wings and let it marinate in the fridge for at least 3 hours or more.
2. Next coat the marinated chicken wings with some extra cornflour and set aside for about a about 2-3 minutes then deep-fry in medium hot oil and crisp and golden brown.
3. Drain and serve with coconut rice.
Crispy Whitebaits
1 Cup Whitebaits
1 1/2 Tablespoons Oil
1/4 Teaspoon Salt
1/2 Teaspoon Sugar
Methods:
1. Rinse 1 cup of whitebaits and pat dry with paper towel.
2. Preheat the pan with oil then add in the whitebaits and stir-fry until slightly brown then add in the salt and sugar and continue to fry until golden and crisp.
3. Remember to stir on and off or else it will get burnt easily.
Pumpkin, Cranberry Bean & Cordyceps Soup
Ingredients:
300g Pork Ribs,排骨
300 - 350g Pumpkin,南瓜
20-25 Pods Of Cranberry Beans,珍珠豆
20g Dried Cordyceps Stems.干冬虫草
4-5 Red Dates,红枣
1 Tablespoon Gou Qizi,枸杞子
Methods:
1. Wash, trim and blanch pork ribs in boiling water, rinse and set aside.
2. Wash, peel pumpkin and cut into thick slices.
3. Remove the Cranberry Beans from the Pods, wash and drain.
4. Wash dried cordyceps stems, red dates and gou qizi, drained and set aside.
5. Bring a pot of water(about 1.5 liters) to boil, add in all the ingredients except the beans, bring to boil and simmer on low heat for 1.5 hours then add in the beans and continue to simmer for another 30 minutes.(You can cook on slow cooker using low heat for 2 hours then add in the beans and continue to simmer for another 30-45 mins)
6. Season with salt and serve
Braised Ee Fu Noodle
Ingredients:
1 Piece Of Dried Ee Mee
2 Stalks Spring Onion, cut into section
6-8 Medium Prawns, shelled & devein
150g Lean Pork, cut into strips
1 Teaspoon Grated Ginger
1 Teaspoon Grated Garlic
1. Marinate the pork strips with some pepper, soy sauce, cooking wine and cornflour. Set aside with the shelled prawns while preparing the noodles.
2. Bring half pot of water to boil, add in the dried Ee Mee and stir till soft then drained, rinse with cold water and set aside.
3. Preheat a pan with about 2 Tablespoons of oil and stir-fry spring onion until fragrant, add in prawn, pork strips, garlic and ginger.
4. Continue to fry until almost cook then add in the noodles and seasoning sauce.
5. Cover and let it braised over low heat for about 3 minutes until sauce thicken and serve.
6. You can add in abit more water or stock if you want it to be more wet.
Seasoning Sauce:
1 Tablespoons Oyster Sauce
1/2 Tablespoons Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
3/4 Cup Instant Chicken Stock
1/4 Cup Water
Methods:
1. Mix all the sauce ingredients together and set aside for later use.
Notes:
You can get this Hong Kong Conton Style Ee Mee at local supermarket like NTUC.
You can add in different ingredients such as mushrooms or vegetables to create your own style of Ee Fu Noodle.
Salad With Breaded Fish
Ingredients:
2 - 3 Small Butter Lettuces
8-10 Baby Potatoes
6-8 Fresh Chestnut
1 Tomato, or some cherry tomatoes
1 Avocado, cut into slices
1 Medium Japanese Cucumber, peel and cut into 1" thick
1 Apple, peel and cut into cubes
1 Lemon Juice & Rinds
1/2 Red Onion, thinly shredded
2 Tablespoon Extra Light Olive Oil
1 Tablespoon Mayonnaise Sauce
Some Freshly Ground Black Pepper
Methods:
1. Cut and wash the lettuces then drain and set aside.
2. Boil the baby potatoes and chestnut in a small pot of water until tender.(around 15 minutes)
3. Drained the water, rinse the potatoes and chestnut then peel off the skin and cut them into half each.
4. In a big mixing bowl, add in cucumber, apple, avocado, onion, lemon rinds, potatoes and chestnut. Then drizzle 1 Tablespoon of lemon juice, 1 1/2 Tablespoons Olive Oil, Mayonnaise Sauce and some black pepper into the bowl and mix well.
5. Place the salad and lettuce in the fridge while preparing the breaded fish.
Breaded Fish Fillet:
8-10 Pieces Of Fish Fillet Strips
2 Tablespoons Cornflour
1 Egg, lightly beaten
1/2 Cup Dried Breadcrumbs
Methods:
1. Marinate the fish fillet strips with some salt and pepper for about 10 minutes then dust with some cornflour.
2. Dip the fish strips in beaten egg then coat with dried breadcrumbs and set aside for a few minutes before deep-frying.
3. Preheat a pot of oil and deep-fry the fish strips until golden brown, drained and set aside.
Assemble The Salad:
1. Toss the lettuce into the vegetables salad and mix well then place it on a plate and top with breaded fish and serve.
Notes: You can used with hard boiled egg or breaded chicken instead of fish for the salad
Sweet & Sour Chicken Meatballs
Ingredients:(can make 16-20 small meatballs)
1 Chicken Breast Fillet, skin removed
2 - 3 Tablespoons Cornflour
1 Egg, lightly beaten
4 - 5 Tablespoons Dried Breadcrumbs
1 Medium Japanese Cucumber, peel and cut into 1" section
1 Medium Tomato, cut into wedges
1/2 Red Onion, cut into wedges
1/2 Yellow Pepper, cut into wedges
1 Piece Fresh Pineapple, cut into wedges
Methods:
1. Remove the skin from the chicken breast, wash and cut it into small cubes and put it in a food processor.
2. Add in 1 Teaspoon Cornflour, 1/2 Tablespoon Light Soy Sauce, 1 Teaspoon Cooking Wine, 1/2 Teaspoon Sesame Oil and some pepper then blend the diced chicken into a paste form.
3. Let the chicken paste rest in the fridge to marinate for at least 30 minutes.
4. Roll the chicken paste into a small meatball (about the size of a normal fishball), coat it with some corn flour, then dip in beaten egg and roll onto some breadcrumbs.
5. Leave all the breadcrumb meatballs aside for 2-3 minutes so that the breadcrumbs won't fall off easily when deep-frying.
6. Prepare a pot of 80% boiling hot oil and slowly add in the meatballs in two batches and deep-fry till golden brown, drain and set aside.
8. Preheat a frying pan with 2 tablespoons of oil, saute the Onion until fragrant then add in the tomato, cucumber, yellow pepper and pineapple and stir till combine.
9. Next add in the sauce ingredients and bring to boil, gradually add in some cornflour mixture(1 tablespoon cornflour + 1 tablespoon water) and stir well.
10. Lastly add in the meatballs and stir fry till all the meatballs are coated with the sauce and remove to serve.
Sweet & Sour Sauce:
6 Tablespoons Water
1/2 Teaspoon Salt
2 Tablespoons Fine Sugar
2 Tablespoon Tomato Sauce
1/2 Tablespoon A1 Sauce
1 Teaspoon Sesame Oil
1 Tablespoon Chilli Sauce
1 Tablespoon White Vinegar
Methods:
1. Mix all the above sauce ingredients in a small bowl and set aside for later use.
Notes: You can also used those pre-mix sweet and sour sauce that is found in most supermarket like Lee Kum Kee Brand.
Fish & Century Egg Soup
Ingredients:
300g Sheng Yu Fish Slices
1 Tomato
150g Pork Mince
1 Tube Plain Doufu
2 Century Eggs
2 Slices Of Ginger
Some Spring Onion, cut into sections
1.5 Litres Of Water
Some Coriander
Methods:
1. Marinate the pork mince with some pepper, soy sauce, cornflour, cooking wine and set in the fridge for at least 20 minutes.
2. Wash the fish slices and lightly marinate it with some pepper and salt.
3. Add about 1/2 Tablespoons of Oil in a pot, add in ginger and spring onion and stir-fry till fragrant then add in the tomatoes and stir for a while.
4. Pour in the water and bring to boil, add in pork mine balls, doufu and century eggs and let it boil then simmer on low heat for about 10 - 15 minutes.
5. Before you serve, add in the fish slices and bring to boil for a few minutes until cooked through then sprinkler some chopped coriander leaves and season with salt to taste.
Bake Pumpkin With Rice Stuffing
Ingredients:(serves 2-3)
1 Small Pumpkin, around 1 - 1.2 kg
2 Cups Cooked Brown Rice Mixture/White Rice
2 Tablespoons Frozen Mix Vegetables
3 Tablespoons Finely Dice Taiwan Sausage
6 Fresh Chestnuts
1 Tablespoons Golden Raisin
1 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
Seasoning:
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Cooking Wine
Methods:
1. Boil chestnuts in a small saucepan over medium heat for about 15-20 minutes until tender.
2. Drain and remove any shell or skin then chopped in pieces.
3. Cook 1 cup of brown rice mixture or white rice accordingly and let it cool to room temperature to obtain about 2 cups of cooked rice.
4. Wash and cut a lid from the top of the pumpkin, remove seeds and fibers from it then drizzle 1/2 Tablespoon of olive oil in it and coat evenly.(remember to coat the lid as well)
5. Preheat a non-stick pan with 1 tablespoon of olive oil, saute the diced sausage for a few seconds then add in the mix vegetables, chestnut, raisin, ginger and garlic.
6. Stir-fry the above mixture until fragrant then add in the rice and stir through quickly.
7. At the meantime, add in seasonings(can adjust more or less according to individual taste) and stir till well mixed.
8. Scoop the fried rice into the pumpkin and press it tightly until the rice is firm then cover with the lid.
9. Place the pumpkin in a small baking dish that is slightly grease with olive oil.
10. Bake in a preheat 200 degree oven for about 30 - 45 minutes(depending on the size of the pumpkin) until cooked and tender when tested with a skewer.
11. Turn off the oven, let the pumpkin stand in the oven for another 15 minutes.
12. To serve, remove lid and cut pumpkin into wedges with some salad.(if there is still extra rice left from stuffing the pumpkin, you can also serve it beside the pumpkin wedges.)
Notes:
For the fried rice, you can also used those pre-mix fried rice seasoning.
I suggest to use Brown Rice mixture instead of White Rice for it's fragrant and chewy texture
Thai-Style Mango Chicken
Ingredients:(serves 3-4)
1 Chicken Breast Fillet, skin removed
1 Chicken Drumstick Fillet, skin removed
1 Teaspoon Of Grated Garlic
1 Teaspoon Of Grated Young Ginger
1 Tablespoon Oyster Sauce
1 Egg, lightly beaten
Some Potato Flour/Corn Flour
Methods:
1. Wash and remove the skin of the chicken then cut into large pieces.
2. Marinate chicken with garlic, oyster sauce and ginger for at least 2 hours or more in a fridge.
3. Before deep-frying, add in the egg and mix well.
4. Dust chicken with flour and leave it aside for about 10-15 minutes before deep-frying until golden brown and drain well.
5. Chopped chicken pieces into serving size and set aside.
Sauce:
2 Tablespoons Oil
1 Teaspoon Grated Garlic
3 Shallots, thinly sliced
1 Tablespoons Lemon Grass, thinly sliced
2 Tablespoons Lime Juice
5-6 Tablespoons Thai Sweet Chili Sauce
Methods:
1. Mix the chili sauce with lime juice and set aside.
2. Heat up the oil in a pan, saute garlic, lemon grass and onion till fragrant, then add in the chilisaucee mixture.
3. Bring to boil and add in the chicken pieces and stir through high heat until every pieces are well coated.
4. Remove and place ontop of some mango salad in a plate then top with the rest of the mango salad.
Green Mango & Vegetables Salad:
1 Green Mango, shredded
1 Small Red Apple, shredded
1 Japanese Cucumber, shredded
1/2 Carrot, shredded
1/2 Red Onion, shredded
2 Pieces Chili Padi, remove seeds and cut into small pieces
2 Sprigs Coriander Leaves, finely chopped
1 Tablespoon Lime Juice
1 Lime Rind, finely grated
1/2 Teaspoon Sugar
Methods:
1. Put all the above ingredients in a large mixing bowl then stir thru well using a chopstick and set aside in the fridge until used.
Notes: Buy the slightly green mango which more firm and suitable for making this salad
Chicken & Fresh Coconut Soup
Coconut(椰子肉): It is good for good for strengthens the Lungs and nourishes the Qi.Fox Nuts(茨实): It supplement the internal organs, strengthen Qi, nourish and strengthen the bodyThey also benefit the kidneys, promote the replenishment of Jin, tonify the Spleen and stop diarrhoea. They are effective in healing indigestion, diarrhoea, poor bladder control and leucorrhoea.
Ingredients:
4 Slices Of Bei Qi北耆
1 Tablespoons Of Gou Qi Zi, 枸杞子
8 Red Dates红枣, remove seeds
1 Small Portion Of Fresh Huai Shan, cut into sections
1/2 Fresh Coconut(椰子肉), cut into slices
3 Chicken Drumstick/Half Chicken
50g Fox Nuts(茨实)
1.5 Litres Water
Methods:
1. Wash and trim the fat of the chicken, scald in boiling water and rinse with cold water, drain.
2. Wash Bei Qi, Gou Qi Zi, huai shan red dates, fox nuts and coconut flesh and set aside.
3. Bring the water to the boil and put all ingredients in.
4. Bring to boil again for about 10 minutes, turn to low heat and simmer for 3 hours at Low heat in a slow cooker.
5. Season with salt and serve.
Notes: You can get fresh coconut at those Indian stall that selling grated fresh coconut. Ask them to remove the dark skin then cut into pieces
Rainbow Wasabe Prawn Salad
Ingredients:
300g Of Medium Size Prawns
6 Cherry Tomatoes, cut into halve
6 Seedless Grapes, cut into halve
1 Japanese Cucumber, peel & cut into cubes
1/2 Carrot, shredded
1 Mango, cut into cubes
1 - 1 1/2 Teaspoons Of Roasted Black Sesame Seeds
Methods:
1. Shell, butterfly and devein the prawn, rinse and wash it with some salt water then pat dry.
2. Marinate the prawns with some salt, sugar and cornflour and set aside in the fridge for at least 30 minutes or more.
3. Coat the prawn with some potato starch and deep-fry in hot oil for a few second to 1 minutes until golden brown, drained and set aside.
4. At the meantime, prepare the fruits and vegetables on a serving plate.
5. Coat the prawns, evenly with the wasabe sauce and place it in the middle of the serving plate with the fruits and vegetables surround it.
6. Drizzle the remaining sauce all over the salad, then sprinkle the black sesame seeds and serve.
Wasabe Sauce:
4 - 5 Tablespoons Of Japanese Mayonnaise
1.5 Teaspoons Of Wasabe
Methods:
1. Whisk the above together ingredients together until combined and set aside.
Dang Gui, Huai Shan, Black Chicken Soup
It moistening vtial essence, replenishing vitality and tuning up the functions of the body.Dang Gui 当归: It tastes sweet hot and of warm nature. It benefits and balances the blood, regulates menses, treats pain and soothes the intestines. But don't consume in large amount or too often as it's might be heaty for certain body type.Huai Shan淮山: It tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleens, stops diarrhea, uplifts the spirit and benefits Qi. Usually I used those Fresh Huai Shan instead of the dried type.
Black Chicken黑鸡: Being rich in protein, helps to supplement pneuma and enrich blood. Cooking it only after scalding ensures that the soup does not became murky.
Ingredients:
1 Medium Size Of Fresh Huai Shan, 淮山
1 Tablespoon Guo Qi Zi, 枸杞子
1 Black Chicken(黑鸡), at 600g
2 Slices Ginger
1.2 Litres Of Water
1 Tablespoon Rice Wine(米酒), optional
Methods:
1. If using fresh huai shan, rinse and wash away the sand and dirt from the stem. Peel off the skin, wash and cut into thick 2" long Section.
2. Wash, trim and remove the skin and fats on the chicken the scald the black chicken in boiling water for a few minutes then rinse with water.
3. Place all the ingredients into the stewing pot, add rice wine and boiling water.
4. Place in a steamer or a pot to boil over high heat for 20 minutes, then switch to medium heat to boil for 2 hours.
5. Or you can put everything in a slow-cooker, cook on HIGH heat for 1 hours then switch to Low Heat for another 2 hours.
6. Season with some salt to your preference before serving.
Notes: If you can't find Fresh Huai Shan, replace it with 40g of Dried Huai Shan slices
Chicken, Huai Shan & Cordyceps Soup
Ingredients:
1 Chinese Burdock Root(Huai Shan, 淮山)
1 Tablespoon Wolfberries(枸杞子)
6 Red Dates (红枣)
2 Chicken Drumsticks/2 Chicken Breast
1 Small Carrot
1 Small Handful Of Dried Cordyceps Stems,干冬虫草(about 10-15 pieces)
Methods:
1. Peel the Chinese Burdock root and cut into thick section.
2. Peel and slice carrots into small section.
3. Blanch the chicken quickly in hot water to remove surface fat, rinse and set a side.
4. Rinse the Woldberries, Red Date and Cordyceps with water and set aside.
5. Place all the ingredients in a pot with about 1.5 litres of water and bring to boil.
6. Simmer on medium heat for about 15 minutes then transfer to a slow-cooker and simmer on High Heat 1 hour and switch to Low Heat for another 2-3 hours.
7. Ladle soup into a big bowl and serve hot with some salt if u prefer.
Notes: You will find that peeling the Huai Shan is a slippery business but once the skin is off, the root secretes a healing enzyme and it is this which makes this root so good for health.
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