ORANGE PEEL GUAVA SALAD

Ingredients

Orange Peel (Seasoned)
Guava


Method:

1) Chop seasoned orange peel into tiny bits
2) Washed and cleaned guava
3) Slice guava thinly but not too thin
4) Place guava in a container or bowl, toss in cutted orange peel bits, stir mix or shake guava in container so that orange peel coat onto guava, chill in the fridge and guava is ready for serving anytime.

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