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

BRAISED CHINESE MUSHROOM

Ingredients

2 cups Chinese Mushroom (wash, soaked, discard stem)

1 whole bulb of garlic (Skin on, smashed)

5 cloved of garlic (remove skin, minced)

1 cinnamon stick

3 star anise

2 tablespoon oyster sauce

1 tablespoon dark soya sauce

1 tablespoon light soya sauce

1 teaspoon five spice powder

500 ml water

Seasoning:

1 teaspoon salt

1 tablespoon sugar

1/2 teaspoon pepper

For thickening: (mixed)

1 tablespoon corn flour

50 ml water

Method:

1) Heat up a little oil in a wok, fry minced garlic,

star anice, and cinnamon stick till fragrant

2) Drop in whole bulb of unskin garlic and

mushroom, fry for 3 mins

3) Add oyster sauce, dark soya sauce, light soya

sauce and five spice powder, stir fry till well

combined

4) Add 500 ml of water, cover, lower flame and

simmer for 20 mins till mushroom soften

5) Add seasonings, pour in thickening mixture,

fry till thicken, switch off flame, serve

RAISINS SCONES

Raisins Scones

Ingredients

2 cups self raising flour
Pinch of salt
30gm butter
½ cup fresh milk
1 egg
1 cup raisins
½ tsp mixed spices
Milk for glazing

Method:

1) Sieve flour, salt and mixed spices together

2) Cut butter into small pieces and rub into

flour till it resembles bread crumbs

3) Add raisins

4) Combined fresh milk and egg.

5) Make a well in flour crumbs, pour all

liquid in and quick mix to form a soft dough

6) Knead dough lightly on a floured board,

roll to 2 cm thick

7) Using a 6 cm round cutter, cut into rounds

8) Place on a tray pre-lined with non-stick

baking paper, brush top with milk

9) Bake in a 180 degrees Celsius pre-heated

oven for 15 to 18 mins

10) Serve warm with butter/jam or honey