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.

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

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

OATMEAL RAISINS COOKIES

Ingredients:

100gm butter
150gm castor sugar
2 eggs (about 100gm)
1 teaspoon vanilla essence

200gm oatmeal
120gm self raising flour
120gm raisins

Method:

1) Cream butter with castor sugar till creamy

2) Add egg 1 at a time and continue to cream,
follow with vanilla essence, cream till well combined

3) Fold in oatmeal, self raising flour and raisins
till well mixed

4) Drop teaspoons of mixture on baking tray pre-
lined with baking paper leaving space in between
for expansion

5) Bake at 180 degree celsius pre-heated oven for 15
mins or till golden

Note: Cookies is chewy and munchy

POTATO CHIPS SKEWER CHICKEN

Ingredients:

250 gm chicken fillet

85 gm Lightly salted Potato Chips

1 egg (lightly beaten)

Skewer (soak in water for 10 mins before use)

Seasoning:

1 tablespoon sesame oil

1 tablespoon hua tiao wine

1 teaspoon pepper

1 tablespoon oyster sauce

1 teaspoon light soya sauce

Method:

1) Wash chicken fillet and cut into long strip

2) Marinate chicken fillet with seasonings for

at least 4 hours or over night

3) Use pre-prepared skewer to skewer chicken

fillet

4) Crush/pound potato chips till small pieces

5) Dip skewered chicken fillet in beaten egg and

coat evenly with crushed potato chips

6) Bake in pre-heated 180 degree celsius oven on

1 side for 15 mins, turn oven and bake the other

side for another 15 mins

7) Poke end of skewer with cherry tomato and serve

CHOCOLATE CHEDDAR CHEESE LOAF

Ingredient:

125 gm butter

100 brown sugar

2 eggs (about 100gm)

100gm plain flour )

10gm cocoa powder ) Sieved

1/2 teaspoon baking powder ) Together

1/4 teaspoon bicarbonate soda )

2 slices of cheddar cheese (diced)

2 slices of cheddar cheese (shred)

Method:

1) Cream sugar and butter till light and

fluffy

2) Add egg 1 at a time and continue beating

till well combined after each addition

3) Mixed sieved flour mixtured till well combined

4) Mixed diced cheddar cheese

5) Pour mixtured into loaf pan, topped with

shredded cheddar cheese as decoration

6) Bake at 180 degree celsius for 50 mins till done

CASHEW NUT SLICES

Ingredients:

3 egg white (about 110gm)

100gm castor sugar

pinch of salt

1 teaspoon of vanilla essence

130gm plain flour

200 gm cashew nuts

Method:

1) Lightly toast cashew nuts for about 10 mins,

leave to cool

2) Beat egg white till bubbly, add vanilla essence,

salt and sugar gradually, continue beating till stiff

3) Fold in flour and cooled cashew nuts

4) Put batter into a 18cm square tin with bottom

pre-lined with baking paper and sides lightly greased.

5) Bake at 160 degree celsius pre-heated oven for

30 mins till light brown

6) Remove, over turn to cool

7) When cooled, cut into 2 even pieces, wrap with

aluminium foil and leave to chill overnight in the

fridge

8) Next day, slice thinly (about 0.5 cm thick) into

pieces

9) Place on tray with grease proof paper, bake at

150 degree celsius for 35 mins till golden brown

10) Leave to cool before storing in air-tight container