CARAMEL POPCORN

Ingredients:

100gm raw corn kernels
50gm butter
1 cup brown sugar
1 tablespoon honey


Method:

1) Use a non-stick cover/lid tight large wok, put raw corn kernel into it, covered, turn on medium flame and listen to the corn pop, when the popping sound stop, switch off flame, open cover, remove popped corn from wok

2) Melt butter over low flame in non-stick wok, add brown sugar and honey

3) Using a wooden spoon, stir continuously till sugar melted

4) Leave to sizzle for a minute without stirring, turn off flame, caramel is formed

5) Pour pre-popped corn into it, quickly stir to coat corn with caramel, remove and leaves to cool, break into pieces when cooled and store in air-tight container

SESAME OIL CHICKEN

Ingredients

500 gm chicken mid wing or chicken parts

40gm ginger (scrap skin, wash and shred thinly)

1 small can of button mushroom (optional)

3 tablespoon sesame oil

1 teaspoon dark soya sauce (for color)

water enough to cover chicken

Marinade

1 tablespoon light soya sauce

1 teaspoon ground white pepper

1 teaspoon ground ginger

1 teaspoon sugar

1 tablespoon sesame oil

1 tablespoon chinese cooking wine

Method:

1) Wash chicken part clean, drained dry, season with marinade for an hour or longer

2) Heat up 3 tablespoon sesame oil, saute shredded ginger till golden, drop in marinated chicken, stir fry till half cooked

3) Add button mushroom if using at this stage

4) Pour in enough water to cover chicken, add dark soya sauce, bring to a boil, switch to low flame, simmer chicken for 20 minutes till cooked and tender, serve hot.

STUFFED GLUTINUOS RICE HERBAL CHICKEN

Ingredients

1 bird of chicken [about 1 kg] (remove head and tail, washed and drained)

150gm glutinuous rice (washed, soaked for 2 hours, drained)
20gm dried shrimp (rinsed)

100gm golden needle mushroom (removed root portion, washed)

1 clove garlic (chopped)

1 clove shallot (chopped)

2 tablespoon cooking oil

50ml water

Marinade

1 teaspoon light soya sauce

1/2 teaspoon ground pepper

1/2 teaspoon ground ginger

2 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon chinese cooking wine

Herbs (refer to picture)

15 pieces of pitted red dates

15 pieces of dang gui slice

15 pieces of chuan gong

2 tablespoon of wolf berries

Method:

1) Marinate chicken with the marinade for at least 2 hours or longer, set aside

2) Heat up oil, saute chopped garlic, shallot and dried shrimp till fragrant

3) Add golden needle mushroom, stir fry for 1 minute

4) Add pre-soaked glutinuos rice, stir fry for 2 minutes, add water, stir till well mixed, scope up, leave to cool

5) When cooled, add 1/3 of herbs to the rice, mixed well

6) Stuffed glutinous rice to the stomach of pre-marinated chicken

7) Take a large piece of plastic wrap, lay balance half of herbs at the bottom, put stuffed chicken on top, top with balance herbs, pour balance marinade over chicken, wrap up tightly

8) Take another piece of aluminium foil, wrap over plastic wrapped stuffed chicken, transfer to a bowl

9) Steam over rapidly boiling water for 1 hour and 20 minutes till cooked, remove, open foil, cut open chicken stomach and serve hot

PORK BALL CONGEE

Ingredients:

250gm minced pork

50gm carrot (diced)

30gm tao tow chai (washed clean to remove salt, chopped)

1 piece dried sole fish [pian yu] (deep fried till crispy, crushed)

1/2 teaspoon pepper

1 tablespoon sesame oil

1 teaspoon light soya sauce

1 teaspoon sugar

1/2 tablespoon corn flour

1-1/2 cup uncooked rice (rice cooker measuring cup)

1600ml water

30gm dried mini scallop (wash and soak for an hour)

Diced spring onion for garnishing

Method:

1) Season mince pork with pepper, sesame oil, light soya sauce and sugar for an hour

2) Add chopped tao tow chai, diced carrot, and pre-fried crushed dried sole fish, mix well

3) Mixed in corn flour, shaped round to form balls, reserved for use

4) Wash rice, put into a large pot, add water and pre-soaked dried scallop, bring to a boil

5) Continue boiling for 45 mins over high flame, stirring vigorously in between time to prevent rice from sticking to the bottom of pot and aid in mashing rice grains

6) Add pre-prepared pork ball at the end of 45 mins, do not stir till pork ball is cooked

7) Lower flame, continue to stir and cook for another 20 mins

8) Season with a little salt to taste, garnish with diced spring onion, serve

FRIED RICE PARADISE

Ingredients:

3 cups of overnight cooked rice
3 slices of ham (diced)
1/2 piece of green pepper (diced)
1/2 piece of red pepper (diced)
1 small section (about 30gm) of carrot (diced)
1 egg (beaten)
2 cloves shallots (peeled and chop)
1 clove garlic (peeled and chop)
1 teaspoon salt
1 teaspoon ground pepper
3 tablespoon cooking oil

Method:

1) Heat up oil, saute chopped shallot and garlic till fragrant

2) Loosen rice, stir fry in wok till rice jumps

3) Add diced pepper and carrot, continue to fry for 1 minute

4) Add dice ham, fry for another minute

5) Spread out rice to the side of wok, pour beaten egg in the
centre, when egg is semi cook, scramble it, and stir fried rice
to mix well, continue frying till rice jumps again

6) Season with salt and pepper, serve


* NOTE: for method of making egg wrapped for fried rice, please refer to
JUST MY THOUGHTS

STEAM RAINBOW MARBLE CAKE

Ingredients

4 eggs (about 200gm)
140 gram sugar

Pinch of salt

120ml coconut milk

(Sieved together)

160gm cake flour

1/2 teaspoon baking powder

3 different color - 1 drop each

Method:

1) Beat eggs with sugar and salt till fluffy

2) Alternate between flour mixture and coconut milk,

fold into egg mixture in 2 additions

3) Divide batter into 4 parts, add a drop of color into

each (3) portion leaving 1 portion uncolored

4) Line the base of a 18cm round cake tin, and lightly

grease the side.

5) Scoup 1 spoon of one color, put in the centre,

follow by another color, alternatively scoup the

batter of different color into the cake tin till all

batter is used up

6) Steam over high flame for 30 mins till cooked

* Cake taste best when it is warm

STEAM SALTED EGG TOUFU PRAWN

Ingredients

1 tube egg toufu
2 no. salted egg
9 pieces medium size fresh prawn

a little corn flour

pinch of pepper

1 teaspoon sesame oil


Method:

1) Remove shell of prawn, slit back, devein, wash and drain

2) Grease a plate with sesame oil, set aside for use later

3) Cut toufu into 9 equal round slice, arranged on pre-greased plate

4) Remove black soil from salted egg exterior, wash clean

5) Break open salted egg in a bowl, remove yolk from it, add
pepper into balance egg white and lightly beat to combine,
set aside

6) Cut salted egg yolk into 9 pieces

7) Rub top of toufu with a little corn flour, arrange prawn on
one side of toufu, and salted egg yolk on the other side

8) Pour beaten salted egg white into plate

9) Steam over low flame for 8 minutes, serve

BAKED WHITE SNAPPER

Ingredients

1 piece white snapper fish fillet (about 200gm, not too thick)
1 teaspoon salt
1/2 teaspoon ground ginger

1 teaspoon sesame oil

1 teaspoon black pepper
1/2 teaspoon chilli powder
2 slice cheddar cheese (cut into strip)

Method:

1) Grease a baking tray with sesame oil

2) Wash white snapper, wipe dry with paper towel,
make criss-cross lines on surface of fish, season
with salt and ground ginger for 5 mins

3) Transfer fish to pre-grease tray, sprinkle with
black pepper and chilli powder

4) Arranged cheddar cheese over fish fillet

5) Baked in 180 degree celsius pre-heated oven for 15
minutes, remove from oven, cut open fish with a knife
before serving hot

TEA SMOKE CHICKEN WING

Ingredients:

1 kg chicken wing

3 stalk of spring onion (sectioned)

Marinade:

2 tablespoon Chinese cooking wine

1-1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon black soya sauce (Optional - for color only)

For smoking chicken wing:

2 cups of jasmin rice (uncook)

8 cloves of garlic (unpeel)

5 tablespoon of brown sugar

5 tablespoon of tea leaf

Method:

1) Wash chicken wing and drained dry

2) Mixed marinade and marinate chicken wing for at least

2 hours or overnight, covering with cling wrap and leaving

in the fridge

3) Line a wok with aluminium foil, mixed ingredient for

smoking chicken wing together and pour into aluminium

lined wok

4) Place a rack on top of smoking ingredient

5) Arrange marinated chicken wing onto the rack, top with

spring onion

6) Cover wok and smoke chicken wing over medium flame

for 40 mins till cooked and brown