CABBAGE RICE

Ingredients

150gm lean pork (marinate with 2 tsp light soya sauce, 1 tbsp sesame oil, 1/2 tsp ground pepper)
200gm cabbage (washed and tear into large pieces)
1 string of chinese sausage
30gm dried shrimp (washed)
8 pieces of fresh shitake mushroom
2 rice cups of rice (washed and drained)
1 cube chicken bullion cube
2-1/4 cups water

2 clove garlic (minced)
5 clove shallot (2 clove minced, 3 clove sliced)
3 tps of cooking oil

Method:

1) Heat up 3 tps cooking oil, fry slice shallot till golden, dish up and set aside for garnishing use, leaving oil behind

2) Fry minced garlic, shallot and dried shrimp till fragrant, add chinese sausage, follow with lean pork, fry for a few minute.

3) Add cabbage pieces, fry till well mix.

4) Add drained rice, stir fry for a few minute, crush chicken bullion cube and add into rice, mix well.

5) Scoop rice mixture into rice cooker, add water and turn on rice cooker to cook rice mixture.

6) When rice cooker skip to keep warm, leave rice in rice cooker for another 10 minutes till rice is drier before serving. Garnish with fried shallot for added fragrance.

COLD TAU HUEH (SOYA BEAN MILK DESSERT)

 

 

 

INGREDIENTS:

 

700 ml of ready make soya milk (sweeten/unsweeten)

30gm sugar (adjust to individual preference and depending on the type of soya milk used)

1/2 teaspoon agar agar powder

1-1/4 teaspoon gelatine

50g powder form coffee creamer

 

METHOD:

 

1) Mix agar agar powder, gelatine and sugar together till well combined

 

2) Place soya milk in a small pot, bring to boil and add sugar mixture, stirring constantly till sugar and gelatine dissolved

 

3) Switch off fire, stir in creamer

 

4) Strain soya milk into bowl or container, chill in the fridge for an hour to solidify and turn to tau hueh.

 

 

 

 



PRAWN IN THE NET

Ingredients:

15 pieces of large grey prawn
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Ground Chilli
1 teaspoon Parmesan Cheese
3 pieces of Cheddar Cheese Slice

Method:

1) Trim feedlers, leg of prawn, wash clean.

2) Use a pair of scissors, cut back of prawn shell, use a knife to slit back of prawn, deveined, cut deeper so that prawn can open up with shell, head and tail still intact.

3) Arrange prawn nicely on a baking tray, sprinkle with salt, black pepper, ground chilli and parmesan cheese powder.

4) Cut cheese slices into strips, insert strips of cheese into slit back of prawn.

5) Arrange balance strips of cheese on top of prawn to form a net design

6) Bake in 180 degrees celsius pre-heated oven till cooked and slightly brown, serve

CRISPY PUFFY BATTER

Ingredients:

120 gm plain flour
20 gm potato flour
20 gm corn flour
10gm baking powder
100gm of water
3 pieces of large ice cubes
1 tablespoon cooking oil


Method:

1) Sieve plain flour, potato flour, corn flour and baking powder together into a deep bowl
2) Dig a well in the centre, add water and ice cube
3) Stir continuously till flour is well mixed and ice cube dissolved
4) Add 1 tablespoon of oil and stir till well combined
5) Batter is ready for coating with fish or prawn
6) Sprinkle some corn flour onto fish or prawn coating with batter, deep fry coated fish or prawn in hot oil till lightly brown, dish up
7) Just before serving, re-fry again to golden brown.

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.