Ingredients (Serves 2)
- 200g boneless & skinless chicken thigh, cut to bite-sized pieces
- 1/2 tsp light soy sauce
- 1 tsp mirin
- 1/2 onion, thinly sliced
- 1/2 stalk negi (Japanese scallion), sliced thinly & diagonally; or use mitsuba (Japanese wild parsley)
- 2 large eggs, lightly beaten
- 1 serving cooked Japanese short-grained rice
- Dashes of shichimi togarahi (Japanese chili powder), to serve
Sauce (A)
- 100ml dashi stock (cheat by using 1/2 tsp dashi powder with hot water)
- 1 tbsp sake (optional)
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 tsp ginger juice
Directions
1. Marinade chicken thigh with soy sauce & mirin for 15 mins.
2. Add (A) to a wok pan. Bring to simmer. Add & distribute onions & marinated chicken evenly in the pan. Cook until the chicken pieces are cooked on the surface & simmer for another 3 mins.
3. Gently pour the beaten egg evenly over the contents of the saucepan. When the egg is half-cooked, turn off the heat, scatter the scallions over the egg, pud on the lid & let egg continue cooking in the heat for a few more seconds until it reaches the desired consistency (almost cooked but still runny, with moist & silky appearance).
4. To serve, ladle cooked Japanese rice to two serving bowls. Divide & ladle egg over the rice & top with dashes of Japanese chili power.
Baked Mentaiko Cheese Scallops
Ingredients
- 1 pack individually quick frozen scallops, thawed
- 4 tbsp mentaiko dressing
- 4 tsp mayonnaise
- 7 tbsp grated parmesan cheese
Directions
1. Remove the scallops from their shells & wash both the scallops & shells clean. Pat dry with paper towels.
2. Preheat the oven to 175 deg C.
3. Combine the mentaiko dressing with the mayonnaise & mix well.
4. Place one scallop in each shell, & top each with mentaiko sauce & 1 tbsp parmesan.
5. Bake on a baking tray lined with aluminium foil for 5 mins, until the sauce bubbles & the cheese is golden-brown.
*You can bake the scallops in ovenproof saucers instead of shells. The cooking time varies with the size of the scallops. Large ones can take up to 20 mins.
- 1 pack individually quick frozen scallops, thawed
- 4 tbsp mentaiko dressing
- 4 tsp mayonnaise
- 7 tbsp grated parmesan cheese
Directions
1. Remove the scallops from their shells & wash both the scallops & shells clean. Pat dry with paper towels.
2. Preheat the oven to 175 deg C.
3. Combine the mentaiko dressing with the mayonnaise & mix well.
4. Place one scallop in each shell, & top each with mentaiko sauce & 1 tbsp parmesan.
5. Bake on a baking tray lined with aluminium foil for 5 mins, until the sauce bubbles & the cheese is golden-brown.
*You can bake the scallops in ovenproof saucers instead of shells. The cooking time varies with the size of the scallops. Large ones can take up to 20 mins.
Chicken & Daikon Soup
Ingredients
- 500g chicken, skin removed & chopped to smaller pieces (can use 3 large chicken drumstick, half chicken or chicken thighs)
- 1 litre of water
- 5 slices of ginger
- 1 daikon (white radish), about 300g peeled & cut to large chunks
- 8 shiitake mushrooms, stems removed
- 1 tbsp wolfberries, soaked in water until puffy; drained
- 3 dried scallops
- Salt to taste
Directions
1. Blanched chicken pieces.
2. Bring 1 litre of water to boil.
3. Add in chicken, daikon, mushroom, dried scallops & ginger & return to boil.
4. Turn the heat down & simmer for at least another 1-2 hours.
5. 15 to 30 mins before serving the soup, add the soaked wolfberries. Add salt to taste.
- 500g chicken, skin removed & chopped to smaller pieces (can use 3 large chicken drumstick, half chicken or chicken thighs)
- 1 litre of water
- 5 slices of ginger
- 1 daikon (white radish), about 300g peeled & cut to large chunks
- 8 shiitake mushrooms, stems removed
- 1 tbsp wolfberries, soaked in water until puffy; drained
- 3 dried scallops
- Salt to taste
Directions
1. Blanched chicken pieces.
2. Bring 1 litre of water to boil.
3. Add in chicken, daikon, mushroom, dried scallops & ginger & return to boil.
4. Turn the heat down & simmer for at least another 1-2 hours.
5. 15 to 30 mins before serving the soup, add the soaked wolfberries. Add salt to taste.
Chocolate Cookies
Ingredients (Makes about 20 pcs)
- 250g dark chocolates
- 250g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 225g unsalted butter, softened
- 180g caster sugar
- 80g brown sugar
- 1 egg
- 1 egg white
- 2 tsp vanilla extract
Directions
1. Cut the chocolates into smaller pieces.
*You can use any type of chocolate blocks of your choice. I used Varlhona dark chocolates for mine.
*You can choose to use a combination of chocolates such as white chocolates, milk chocolates and dark chocolates to a total of maximum 345g.
2. Break the egg and 1 egg white into a bowl.
3. Soft flour, baking powder and salt into a bowl. Set aside.
4. In a mixing bowl, add in butter, caster sugar and brown sugar.
5. Using an electric mixer, beat the butter mixture until pale in colour.
6. Then add in the egg, egg white and vanilla extract. Continue to beat until combined.
7. Add half of the flour mixture into the mixer, and mix for approximately 1 minute.
8. Then add in the rest of the flour into the mixer, and mix until well combined.
9. Then add in the chopped chocolates, and mix until well combined.
*If you like to have nuts in your cookies, you can add about 130g of chopped nuts of your choice into the mixer at this stage.
10. Cover the mixing bowl with cling wrap and rest the dough in the refrigerator for about 30 - 60 minutes.
*As the dough can be very sticky after all the mixing, therefore this step is to allow the dough to harden a little so that it will be easier to handle for the next step.
11. Scoop spoonfuls (approximately 50g each) of the mixture and roll it into a round balls using floured hand.
12. Then keep the rolled dough into the fridge again for about 1 - 2 hours to harden up.
*You can also chill the dough overnight at this stage.
12. Place each balls 10cm apart onto the baking tray.
*Do not flatten the balls, otherwise they will spread too much while baking.
*Make sure you spread the balls very far apart so that it will have a nice round shape.
14. Bake it in a preheated oven with 180 degree Celcius for about 12 - 15 minutes or until golden brown. Allow the cookies to cool completely on a cooling rack.
* They may look under-baked and sink a little, but they will have a wonderful chewy texture.
- 250g dark chocolates
- 250g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 225g unsalted butter, softened
- 180g caster sugar
- 80g brown sugar
- 1 egg
- 1 egg white
- 2 tsp vanilla extract
Directions
1. Cut the chocolates into smaller pieces.
*You can use any type of chocolate blocks of your choice. I used Varlhona dark chocolates for mine.
*You can choose to use a combination of chocolates such as white chocolates, milk chocolates and dark chocolates to a total of maximum 345g.
2. Break the egg and 1 egg white into a bowl.
3. Soft flour, baking powder and salt into a bowl. Set aside.
4. In a mixing bowl, add in butter, caster sugar and brown sugar.
5. Using an electric mixer, beat the butter mixture until pale in colour.
6. Then add in the egg, egg white and vanilla extract. Continue to beat until combined.
7. Add half of the flour mixture into the mixer, and mix for approximately 1 minute.
8. Then add in the rest of the flour into the mixer, and mix until well combined.
9. Then add in the chopped chocolates, and mix until well combined.
*If you like to have nuts in your cookies, you can add about 130g of chopped nuts of your choice into the mixer at this stage.
10. Cover the mixing bowl with cling wrap and rest the dough in the refrigerator for about 30 - 60 minutes.
*As the dough can be very sticky after all the mixing, therefore this step is to allow the dough to harden a little so that it will be easier to handle for the next step.
11. Scoop spoonfuls (approximately 50g each) of the mixture and roll it into a round balls using floured hand.
12. Then keep the rolled dough into the fridge again for about 1 - 2 hours to harden up.
*You can also chill the dough overnight at this stage.
12. Place each balls 10cm apart onto the baking tray.
*Do not flatten the balls, otherwise they will spread too much while baking.
*Make sure you spread the balls very far apart so that it will have a nice round shape.
14. Bake it in a preheated oven with 180 degree Celcius for about 12 - 15 minutes or until golden brown. Allow the cookies to cool completely on a cooling rack.
* They may look under-baked and sink a little, but they will have a wonderful chewy texture.
Pandan Chiffon Cake
Ingredients (Makes 23cm pandan chiffon cake)
- 100g pandan leaves
- 3/4 cup water
- 50g coconut milk powder
- 110ml water
- 5 egg yolks, room temperature
- 35g caster sugar
- 40ml rice bran oil/ canola oil/ corn oil
- 120g cake flour
- 3/4 tsp baking powder
- 1/4 salt
- 6 egg whites, room temperature
- 55g caster sugar
- 1/8 tsp cream of tartar
Directions
1. To extract pandan juice, finely sliced pandan leaves and blend it with 3/4 cup water in a blender. Then squeeze out the pandan juice use a sieve/ muslin cloth. Discard the pulp.
2. Dissolve coconut milk powder with hot water. Leave aside to cool.
3. Once the coconut milk is cool, top up with pandan juice until a total of 180ml. *Balance of pandan juice can be freeze for next time use.
4. Sieve flour, baking powder and salt. Set aside.
5. Whisk egg yolk with sugar until pale and light. Add in rice bran oil and whisk until incorporated.
6. Combine egg yolk mixture with pandan mixture. Whisk until incorporated. Add in flour mixture and mixed well until there are no lumps.
7. Whisk egg white until it is bubbly.
8. Add in caster sugar and whisk until soft peak.
9. Add in cream of tartar and whisk until glossy and stiff, just before stiff peak.
10. Add in 1/2 of the egg white mixture to the egg yolk mixture and whisk lightly to combine.
11. Then add the remaining 1/2 egg white mixtures in and fold gently until incorporated. Make sure the whites are folded into the mixtures thoroughly.
12. Gently pour the batter into chiffon cake tin. Using a spatula, level and smooth out the top of the cake batter, and gently tap the chiffon cake tin twice to remove any large air bubbles that trapped inside.
13. Bake the cake for 60 minutes in a 180 degree celcius preheated oven.
14. Remove the ready cake from the oven, place a funnel at the centre and invert the cake to cool on a cooling rack. Only attempt to remove the pandan cake from tin when it is completely cool.
15. Once the cake is cool completely, use a serrated knife to remove the cake from tin.
- 100g pandan leaves
- 3/4 cup water
- 50g coconut milk powder
- 110ml water
- 5 egg yolks, room temperature
- 35g caster sugar
- 40ml rice bran oil/ canola oil/ corn oil
- 120g cake flour
- 3/4 tsp baking powder
- 1/4 salt
- 6 egg whites, room temperature
- 55g caster sugar
- 1/8 tsp cream of tartar
Directions
1. To extract pandan juice, finely sliced pandan leaves and blend it with 3/4 cup water in a blender. Then squeeze out the pandan juice use a sieve/ muslin cloth. Discard the pulp.
2. Dissolve coconut milk powder with hot water. Leave aside to cool.
3. Once the coconut milk is cool, top up with pandan juice until a total of 180ml. *Balance of pandan juice can be freeze for next time use.
4. Sieve flour, baking powder and salt. Set aside.
5. Whisk egg yolk with sugar until pale and light. Add in rice bran oil and whisk until incorporated.
6. Combine egg yolk mixture with pandan mixture. Whisk until incorporated. Add in flour mixture and mixed well until there are no lumps.
7. Whisk egg white until it is bubbly.
8. Add in caster sugar and whisk until soft peak.
9. Add in cream of tartar and whisk until glossy and stiff, just before stiff peak.
10. Add in 1/2 of the egg white mixture to the egg yolk mixture and whisk lightly to combine.
11. Then add the remaining 1/2 egg white mixtures in and fold gently until incorporated. Make sure the whites are folded into the mixtures thoroughly.
12. Gently pour the batter into chiffon cake tin. Using a spatula, level and smooth out the top of the cake batter, and gently tap the chiffon cake tin twice to remove any large air bubbles that trapped inside.
13. Bake the cake for 60 minutes in a 180 degree celcius preheated oven.
14. Remove the ready cake from the oven, place a funnel at the centre and invert the cake to cool on a cooling rack. Only attempt to remove the pandan cake from tin when it is completely cool.
15. Once the cake is cool completely, use a serrated knife to remove the cake from tin.
Mango Sago Pomelo 杨枝甘露
Ingredients (Serves 8 - 10)
- 6 honey mango, diced
- 1 litre Marigold PeelFresh mango juice
- 400ml evaporated milk
- 5 wedges pomelo, peel & separate the sacs
- 5 tbsp pearl sago
- Sugar syrup (4 tbsp sugar + 50ml hot water)
Directions
1. Bring a pot of water to boil, add in sago & simmer for 8 mins.
2. Switch off the heat, cover for 5 mins till it turns translucent then rinse sago with water using a sieve to remove the starch. Set aside while preparing the mango puree.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200mil of evaporated milk for 1 min.
4. Mix mango puree, mango juice & remaining evaporated milk with sugar syrup till combine then stir in cooked sago.
5. Chill mixture in the fridge for at least 2 hours before serving.
6. To serve: Divide mango puree mixture into bowl, top with pomelo sacs & cubed mango.
- 6 honey mango, diced
- 1 litre Marigold PeelFresh mango juice
- 400ml evaporated milk
- 5 wedges pomelo, peel & separate the sacs
- 5 tbsp pearl sago
- Sugar syrup (4 tbsp sugar + 50ml hot water)
Directions
1. Bring a pot of water to boil, add in sago & simmer for 8 mins.
2. Switch off the heat, cover for 5 mins till it turns translucent then rinse sago with water using a sieve to remove the starch. Set aside while preparing the mango puree.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200mil of evaporated milk for 1 min.
4. Mix mango puree, mango juice & remaining evaporated milk with sugar syrup till combine then stir in cooked sago.
5. Chill mixture in the fridge for at least 2 hours before serving.
6. To serve: Divide mango puree mixture into bowl, top with pomelo sacs & cubed mango.
Spam fries (Air-fryer)
Ingredients
- 1 can of luncheon meat
Directions
1. Cut the spam into 0.5cm thick that resemble fries.
2. Place them in air-fryer basket & air-fried at 195 degrees for 8 mins, turning twice in between cooking time.
- 1 can of luncheon meat
Directions
1. Cut the spam into 0.5cm thick that resemble fries.
2. Place them in air-fryer basket & air-fried at 195 degrees for 8 mins, turning twice in between cooking time.
Japanese Garlic Fried Rice
Ingredients (Serves 3 – 4)
- 2 cups short grain rice
- 1 whole bulb garlic
- 1 carrot
- 3 stalks spring onions
- 3 eggs
- 1 tbsp sake
- 6 tbsp cooking oil
- Salt and pepper to taste
Directions
1. Cook the short grain rice and leave it to cool overnight. (*Or cook in the morning if using for dinner. Always remember to cook the rice with lesser water whenever using it to cook fried rice.)
2. Finely chopped ½ of the whole garlic bulb. And slice thinly for the remaining ½ garlic bulb.
3. Finely dice the carrot.
4. Finely chop the spring onions.
5. Whisk 3 eggs in a bowl and set aside.
6. Heat the pan with 4 tbsp of cooking oil. Then add in the thinly sliced garlic.
7. Stir fry until the garlic has become golden brown. Set aside on some paper towels to absorb any excess oil.
8. Heat up the pan with 2 tbsp of cooking oil. Then add in the finely chopped garlic, and stir fry until it is fragrant.
9. Then add in the overnight cooked rice. Mix it with the garlic until well incorporated.
10. Then pour in the whisked egg on the rice. Mix evenly until all the eggs are cooked.
11. Season with some salt and pepper according to your preference. Then add in sake.
12. Add in the finely diced carrot and mix evenly. Continue to stir fry for another 1 min.
13. Lastly add in the chopped spring onions. Mix evenly and remove from heat.
14. Serve the rice on each individual bow/plate. Garnish with some garlic chips on top.
- 2 cups short grain rice
- 1 whole bulb garlic
- 1 carrot
- 3 stalks spring onions
- 3 eggs
- 1 tbsp sake
- 6 tbsp cooking oil
- Salt and pepper to taste
Directions
1. Cook the short grain rice and leave it to cool overnight. (*Or cook in the morning if using for dinner. Always remember to cook the rice with lesser water whenever using it to cook fried rice.)
2. Finely chopped ½ of the whole garlic bulb. And slice thinly for the remaining ½ garlic bulb.
3. Finely dice the carrot.
4. Finely chop the spring onions.
5. Whisk 3 eggs in a bowl and set aside.
6. Heat the pan with 4 tbsp of cooking oil. Then add in the thinly sliced garlic.
7. Stir fry until the garlic has become golden brown. Set aside on some paper towels to absorb any excess oil.
8. Heat up the pan with 2 tbsp of cooking oil. Then add in the finely chopped garlic, and stir fry until it is fragrant.
9. Then add in the overnight cooked rice. Mix it with the garlic until well incorporated.
10. Then pour in the whisked egg on the rice. Mix evenly until all the eggs are cooked.
11. Season with some salt and pepper according to your preference. Then add in sake.
12. Add in the finely diced carrot and mix evenly. Continue to stir fry for another 1 min.
13. Lastly add in the chopped spring onions. Mix evenly and remove from heat.
14. Serve the rice on each individual bow/plate. Garnish with some garlic chips on top.
Honey Soy Grilled Chicken Wings
Ingredients
- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.
- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.
Economy Style Fried Bee Hoon (炒米粉)
Ingredients (Serves 2 – 3)
- 200g rice vermicelli/bee hoon
- 3 – 4 cloves garlic
- 3 – 4 leaves cabbage
- A bunch choy sum
- 2 eggs
- ½ cup water
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp. sesame oil
- 1 tsp dark soy sauce
- Dash of pepper
Directions
1. Soak the rice vermicelli in water until it has soften. Drain and set aside.
2. Mix light soy sauce, dark soy sauce, oyster sauce, pepper, sesame oil and water in a boil until well incorporated.
3. Add the mixed seasoning into the soften bee hoon. Mix until the bee hoon are coated with the seasonings.
4. Finely chop the garlic.
5. Cut the choy sum and cabbage into small bite sizes.
6. Fry the eggs into an omelette and thinly slice it.
7. Heat up the pan with some cooking oil and stir fry the choy sum until the texture of your choice. Remove and set aside.
8. Using the same pan, add some cooking oil, and stir fry cabbage until it reaches the texture of your preference. Remove and set aside.
9. Heat up about 2 tbsp of cooking oil, and stir fry the garlic until fragrant and lightly brown.
10. Add in the seasoned bee hoon and the remaining seasonings water into the pan. Stir fry until all the seasoning has evaporated and the bee hoon are totally cooked.
11. Lastly add in the cooked vegetables and toss evenly. Serve in individual plates topped it up with some sliced omelettes.
- 200g rice vermicelli/bee hoon
- 3 – 4 cloves garlic
- 3 – 4 leaves cabbage
- A bunch choy sum
- 2 eggs
- ½ cup water
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp. sesame oil
- 1 tsp dark soy sauce
- Dash of pepper
Directions
1. Soak the rice vermicelli in water until it has soften. Drain and set aside.
2. Mix light soy sauce, dark soy sauce, oyster sauce, pepper, sesame oil and water in a boil until well incorporated.
3. Add the mixed seasoning into the soften bee hoon. Mix until the bee hoon are coated with the seasonings.
4. Finely chop the garlic.
5. Cut the choy sum and cabbage into small bite sizes.
6. Fry the eggs into an omelette and thinly slice it.
7. Heat up the pan with some cooking oil and stir fry the choy sum until the texture of your choice. Remove and set aside.
8. Using the same pan, add some cooking oil, and stir fry cabbage until it reaches the texture of your preference. Remove and set aside.
9. Heat up about 2 tbsp of cooking oil, and stir fry the garlic until fragrant and lightly brown.
10. Add in the seasoned bee hoon and the remaining seasonings water into the pan. Stir fry until all the seasoning has evaporated and the bee hoon are totally cooked.
11. Lastly add in the cooked vegetables and toss evenly. Serve in individual plates topped it up with some sliced omelettes.
Curry Fish Balls (Hong Kong Style)
Ingredients (Serves 4 – 5)
- 20 pcs fried fish balls
- 1 – 2 pcs shallots
- 2 tbsp curry powder
- 1 tsp chili powder (optional)
- 70ml evaporated milk
- 500ml water
- 1 tsp sugar
- Salt, to taste
- 1 tsp corn starch
- 2 tbsp water
Directions
1. Finely dice the shallots.
2. Heat a pot with 2 tbsp cooking oil. Add in the diced shallots and stir fry until it becomes translucent and fragrant.
3. Add in curry powder, water, sugar and salt. Bring to boil.
4. Then add in the fried fish balls and simmer over low heat for 10 – 15 mins.
5. Add in the evaporated milk.
6. Dissolve corn starch with water, and add into the mixture and continue to simmer until the sauce slightly thickens. Remove from heat.
7. Allow the fish balls to soak in the curry gravy for at least 30 mins before serving to allow the curry flavours to be fully absorbed. Reheat again before serving.
Pearl Barley Water
Ingredients
- 150g – 200g pearl barley
- 10 – 12 pcs candied winter melon
- 4 – 6 pandan leaves
- 3 litres water
Directions
1. Rinse through the pearl barley a few times.
2. Wash and tear the pandan leaves to release its aroma. Then tie it up to a knot.
3. Add 3 litres of water into the pot and bring it to boil.
4. Once the water has come to a boil, add in all the ingredients into the pot. Bring it to boil on high heat.
5. Then lower the heat and continue to simmer for about 45 – 60 mins or until the pearl barley has become soft.
6. Season with rock sugar if needed.
7. Discard the pandan leaves. The pearl barley and candied winter melon are edibles.
Stir Fry Tomatoes with Eggs
Ingredients (Serves 3 – 4)
- 2 fresh tomatoes
- 2 stalks spring onions, green parts only
- 3 eggs
- Pinch of pepper
- 2 tsp Shao Xing rice wine
- ½ tsp light soy sauce
- 2 – 3 tbsp tomato ketchup, or to taste
- 100ml – 200ml chicken stock/water
- ½ tsp sugar
- Cooking oil
- 1 clove garlic, finely chopped
Directions
1. Finely chop the spring onion.
2. Slice the tomatoes into wedges and remove the seeds.
3. Break the eggs into a bowl. Add in pepper, light soy sauce and Shao Xing wine. Mix evenly.
4. Heat up the pan with some cooking oil, and add in the eggs. Quickly scrambled it for 1 – 2 mins, and remove from heat.
5. Using the same pan, add some cooking oil and stir fry chopped garlic until fragrant.
6. Add in the sliced tomatoes and stir fry until it becomes soften.
7. Add in chicken stock/water, tomato ketchup and sugar. Mix it well and bring it to boil. (*The amount of chicken/stock needed are depending on how much gravy you would like to have.)
8. Season it to taste accordingly.
9. Lastly add in the scrambled egg, and give it a few quick stir to allow the egg to absorb the tomato flavor.
10. Then dish it out and sprinkle the top with chopped spring onion. Serve immediately.
- 2 fresh tomatoes
- 2 stalks spring onions, green parts only
- 3 eggs
- Pinch of pepper
- 2 tsp Shao Xing rice wine
- ½ tsp light soy sauce
- 2 – 3 tbsp tomato ketchup, or to taste
- 100ml – 200ml chicken stock/water
- ½ tsp sugar
- Cooking oil
- 1 clove garlic, finely chopped
Directions
1. Finely chop the spring onion.
2. Slice the tomatoes into wedges and remove the seeds.
3. Break the eggs into a bowl. Add in pepper, light soy sauce and Shao Xing wine. Mix evenly.
4. Heat up the pan with some cooking oil, and add in the eggs. Quickly scrambled it for 1 – 2 mins, and remove from heat.
5. Using the same pan, add some cooking oil and stir fry chopped garlic until fragrant.
6. Add in the sliced tomatoes and stir fry until it becomes soften.
7. Add in chicken stock/water, tomato ketchup and sugar. Mix it well and bring it to boil. (*The amount of chicken/stock needed are depending on how much gravy you would like to have.)
8. Season it to taste accordingly.
9. Lastly add in the scrambled egg, and give it a few quick stir to allow the egg to absorb the tomato flavor.
10. Then dish it out and sprinkle the top with chopped spring onion. Serve immediately.
Baked Salmon
Ingredients
- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
Baked Mac n Cheese
Ingredients
- 400g macaroni
- 50g butter
- 2 tbsp plain flour
- 2 cups (500ml) milk
- 2 cups (250g) grated cheese
- Chopped parsley (optional)
Directions
1. Cook the macaroni in a large pan of boiling water according to the packet instructions until al dente.
2. Meanwhile, melt the butter in a medium saucepan & add the flour. Cook, stirring, for 1 minute over medium-low heat.
3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to boil, then reduce heat & simmer for 2 minutes.
4. Remove from the heat, add the grated cheese & stir until melted & smooth.
5. Drain the pasta & return to the pan. Pour cheese sauce over the pasta & stir until well coated.
6. Season with salt & white pepper to taste. Serve immediately sprinkled with chopped parsley.
Lotus Root Soup (Slow cooker)
Ingredients (Serves 4)
- 1 large carrot
- 300g spare ribs
- 400g lotus root
- 1 dried cuttlefish
- 10 red dates
- 5 dried scallops
- 1/2 cup raw peanuts (Soak 10 mins to remove skin if prefer clearer soup)
- 1.2 litres water
- Salt to taste
Directions
1. Peel & cut carrot into chunks & ad to the slow cooker pot.
2. Blanch pork ribs with boiling water, then add to the pot.
3. Peel & slice lotus root & add to pot.
4. Rinse cuttlefish, red dates & scallops & add to pot.
5. Add peanuts to pot.
6. Add water & cook on low for 8 hours or high for 6 hours.
Fisherman's pie
Ingredients
- 2 boneless fish fillet (snapper, cod or dory), cut into chunks
- 1 small brown onion, peeled
- few florets of broccoli, chopped
- 3 potatoes, boiled & peeled
- 2/3 cup milk
Directions
1. Pre-heat oven to 180'C.
2. Mash the potatoes with some milk.
3. Mince & fry onion.
4. Add fish & vegetables, cook for 2 minutes.
5. Pour in milk, simmer till done.
6. Spread potato over fish, bake till golden.
Macaroni soup
Ingredients
- 40g macaroni
- 30g minced chicken meat (skinless)
- 30g carrot, diced into small pieces
- 250ml water
Directions
1. Boil macaroni till tender & drain.
2. Peel & dice carrot & boil in 250ml of water for about 10 minutes.
3. Mix 2 tsp of water into the chicken to loosen the meat.
4. Add the chicken meat into the pot with the carrot.
5. Boil for another 10 minutes.
6. Cool & serve.
- 40g macaroni
- 30g minced chicken meat (skinless)
- 30g carrot, diced into small pieces
- 250ml water
Directions
1. Boil macaroni till tender & drain.
2. Peel & dice carrot & boil in 250ml of water for about 10 minutes.
3. Mix 2 tsp of water into the chicken to loosen the meat.
4. Add the chicken meat into the pot with the carrot.
5. Boil for another 10 minutes.
6. Cool & serve.
Potato salad
Ingredients
- 20g carrots
- 50g potatoes
- 1 egg
- 2 dsp formula / breast milk
Directions
1. Peel & dice carrots & potato.
2. Boil for about 20 minutes or until tender.
3. Hard boil the egg & when cool, de-shell & remove the egg yolk.
4. Mash the egg yolk with formula / breast milk & mix with the vegetables.
5. Serve.
Porridge
Ingredients
- 1 tbsp rice
- 150ml water
- 2 dsp scraped meat
- 4 tsp spinach, boiled & mashed
Directions
1. Wash the rice & soak for about 30-60 minutes.
2. Put rice & water in a small pot & bring to boil.
3. Simmer for about 40 minutes or till rice grains have broken up completely.
4. Mix 1 tsp of water with meat & add to porridge.
5. Cook for another 5 minutes.
6. Add cooked spinach.
7. Cool slightly & serve for lunch or dinner.
Rice gruel with fish & spinach
Ingredients
- 10g of rice flur
- 10ml of water
- 1 dsp fish
- 2 tsp spinach
Directions
1. Cook the rice flour into a gruel.
2. Steam or bake the fish till cooked, and mash.
3. Boil the spinach & puree.
4. Add the fish & spinach to the gruel & mix well.
5. Serve.
Apple or pear puree
Ingredients
- 1 small red apple or pear
Directions
1. Peel the fruit & dice, removing the core.
2. Steam for 20 minutes.
3. Mash the steamed fruit.
4. Cool & serve only 2-3 teaspoons as a dessert after lunch or dinner.
Vegetable mash
Ingredients
- 1/2 small potato
- Small piece of pumpkin or carrot
- 2 dessert spoon (dsp) of boneless fish, cooked & mashed
Directions
1. Peel & dice potato & pumpkin/carrot.
2. Cover with water & boil for about 20 minutes.
3. Mash or seive the potato & pumpkin/carrot separately.
4. Take 2 dsp pumpkin/carrot & 2 dsp of fish & mix with the potato.
5. Add 1-2 tsp of water to thin.
6. Cool slightly & serve for lunch or dinner.
Eggy custard (after 8 months)
Ingredients
- 1 egg yolk
- 100ml prepared formula / breast milk
Directions
1. Mix the egg yolk with the formula / breast milk.
2. Beat with a fork for about 1-2 minutes.
3. Steam the egg mixture over medium heat for about 5 minutes.
4. Let it cool & serve for breakfast.
Teriyaki Salmon (Happycall)
Ingredients (Serves 2)
- 60ml mirin
- 2 tbsp brown sugar
- 60ml light soya sauce
- 2 salmon fillets (each about 2.5cm thick)
- 2 tbsp rice vinegar
Directions
1. Mix the mirin brown sugar & light soya sauce to make the marinde. Coat the salmon evenly with it & set aside for 5 minutes.
2. Drain the salmon & pat dry. Set aside the marinade to cook with later.
3. Over low heat, cook the salmon for 7 minutes with the pan closed.
4. Flip the pan over, open it & pour the mairnade over the fish.
5. Close the pan & cook for 4 minutes. Transfer the salmon to the plate but leave the marinade in the pan.
6. Stir in the rice vinegar & cook it with the marinade until it bubbles. Then pour the sauce over the salmon to serve.
Tips
You can add coriander roots, sliced garlic, sliced shallots & chopped spring onions (used the ends which are more aromatic) into the marinade to give it more flavour.
Claypot Chicken Rice (Happycall)
Ingredients (Serves 2)
- 1 cup rice, rinsed
- 1 cup water or chicken stock
- 1 chicken drumstick (deboned & cut into chunks)
- 3 shitake mushrooms (soaked for 5 minutes & sliced)
- 1 salted egg (cooked & sliced)
- 1/2 Chinese sausage (thinly sliced)
- 1 tbsp spring onions
- 1/2 cup coriander leaves
Seasoning (for chicken)
- 1 tbsp of sesame oil
- 2 tbsp of chinese wine (hua diao jiu)
- 2 tbsp of dark soya sauce
- 1 tbsp of light soya sauce
Directions
1. Marinate the chicken thigh meat with pepper, sesame oil, hua diao jiu & soya sauce. Put in fridge while preparing the rest.
2. Place the rice & water or chicken stock into the pan. Top with the chicken, mushrooms, salted egg & Chinese sausage.
3. Clos the pan & cock over low heat for 20 minutes.
4. Top with spring onions & coriander, then serve.
Kuala Lumpur Black Hokkien Mee
Ingredients (Serves 3-4)
- 15 large prawns
- 2 cups water
- 5 tbsp minced garlic
- 5 tbsp minced shallots
- 3 tbsp vegetable oil
- 2 tbsp dark soya sauce
- 1 tbsp sugar
- 400g Hokkien noodles (soaked for 15 minutes & drained)
- 1 tbsp light soya sauce
- 150g lean pork (thinly sliced)
- 200g chye sim
Directions
1. Shell, devein & set aside the prawns. Reserve the heads & shells for the stock.
2. Place the prawn heads & shells, the water, 2 tbsp of garlic & 2 tbsp of shallots in a pot to make the stock. Bring to boil, simmer for 5 minutes, then set aside.
3. Heat the oil in a wok over medium heat. Add the remaining garlic & shallots, & fry for about 2 minutes until frangrant.
4. Mix in the dark soya sauce & sugar. Add the stock & bring to boil.
5. Add the noodles & simmer for 5 minutes.
6. Stir in the light soya sauce. If the gravy is too thick, slowly add water, 1/4 cup at a time, until it is thin enough to be stirred easily.
7. Add the prawns, pork slices & chye sim. Fry for 2-3 minutes until all the ingredients are cooked.
Macaroni & Cheese
Ingredients
- 100g macaroni
- 50g cheddar cheese
- 50ml fresh milk
- 10g mozzarella cheese
- pinch of salt
Directions
1. Cook macaroni in plenty of water & some salt. Strain & set aside.
2. Melt the cheddar cheese with the milk in cooking pan.
3. Add mozzarella cheese & salt to taste.
4. Once thickened, toss the macaroni with cheese mixture & serve.
- 100g macaroni
- 50g cheddar cheese
- 50ml fresh milk
- 10g mozzarella cheese
- pinch of salt
Directions
1. Cook macaroni in plenty of water & some salt. Strain & set aside.
2. Melt the cheddar cheese with the milk in cooking pan.
3. Add mozzarella cheese & salt to taste.
4. Once thickened, toss the macaroni with cheese mixture & serve.
Sour Plum Drink 酸梅水
Ingredients (makes 1 glass 250ml)
- 6 preserved sour plums
- 1 tsp sugar
- 1 small lime (calamansi)
- hot water
- water
- ice cubes
- 6 preserved sour plums
- 1 tsp sugar
- 1 small lime (calamansi)
- hot water
- water
- ice cubes
Directions
1. Add sour plums and sugar in a mug. Add just enough hot water to cover the sour plums. Stir to dissolve the sugar, and let it sit for a few minutes until the sour plums are softened.
2. Cut the lime in half, squeeze in the lime juice and discard the seeds.
3. Transfer the sour plum mixture and squeezed lime into a serving glass. Add water and ice cubes. Serve cold.
1. Add sour plums and sugar in a mug. Add just enough hot water to cover the sour plums. Stir to dissolve the sugar, and let it sit for a few minutes until the sour plums are softened.
2. Cut the lime in half, squeeze in the lime juice and discard the seeds.
3. Transfer the sour plum mixture and squeezed lime into a serving glass. Add water and ice cubes. Serve cold.
Stir-fried Kailan
Ingredients (Serves 2-3)
- 400g kailan (芥兰)
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 carrot, peeled and sliced thinly
- cornstarch solution: 1 tsp cornstarch dissolved in 2 tsp water
- 400g kailan (芥兰)
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 carrot, peeled and sliced thinly
- cornstarch solution: 1 tsp cornstarch dissolved in 2 tsp water
Seasonings (mix well)
- a pinch of sugar
- 1 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp Chinese wine
- 2 tbsp water
- a pinch of sugar
- 1 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp Chinese wine
- 2 tbsp water
Directions
1. If using stems, trim bottom stalk ends of kailan and separate leaves from stems. Slice the stalk thinly and diagonally.
2. Heat oil in wok and stir fry garlic until fragrant.
3. Stir fry sliced carrot and kailan stems (if using) for a minute or two.
4. Add kailan leaves and sauce. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered.
5. Thicken the sauce with cornstarch solution.
1. If using stems, trim bottom stalk ends of kailan and separate leaves from stems. Slice the stalk thinly and diagonally.
2. Heat oil in wok and stir fry garlic until fragrant.
3. Stir fry sliced carrot and kailan stems (if using) for a minute or two.
4. Add kailan leaves and sauce. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered.
5. Thicken the sauce with cornstarch solution.
Steamed Tiger Prawns
Ingredients
- 400g of tiger prawns (with shells)
- 1 egg white (beaten)
Seasonings
- 1 tsp sesame oil
- 1 tsp pepper
- 1/4 tsp sugar
- 1 tbsp Shao Xin wine
- 2 tbsp ginger (shredded)
Directions
1. Use a pair of sharp pointed scissors to cut a small slit in between the legs of prawns to enable seasonings to penetrate.
2. Add seasonings to prawns & mix well.
3. Arrange prawns on a serving dish.
4. Add egg whites & steam for 8 minutes. Serve hot.
- 400g of tiger prawns (with shells)
- 1 egg white (beaten)
Seasonings
- 1 tsp sesame oil
- 1 tsp pepper
- 1/4 tsp sugar
- 1 tbsp Shao Xin wine
- 2 tbsp ginger (shredded)
Directions
1. Use a pair of sharp pointed scissors to cut a small slit in between the legs of prawns to enable seasonings to penetrate.
2. Add seasonings to prawns & mix well.
3. Arrange prawns on a serving dish.
4. Add egg whites & steam for 8 minutes. Serve hot.
Traditional Longan & Red Date Tea
Ingredients (for 1 litre - serves 5)
- 25g seeded red dates, soak in water for 10 minutes
- 40g dried longan, rinse before use
- 15g fresh ginger, crushed
- 40g rock sugar, or more to taste
- 2 pandan leaves, knotted
Directions
1. Bring 4 cups water (1 litre) to a rolling boil.
2. Add all ingredients & simmer for 15-20 minutes on moderate heat.
3. Adjust sweetness according to taste.
4. Can be served hot, at room temperature, or chilled.
- 25g seeded red dates, soak in water for 10 minutes
- 40g dried longan, rinse before use
- 15g fresh ginger, crushed
- 40g rock sugar, or more to taste
- 2 pandan leaves, knotted
Directions
1. Bring 4 cups water (1 litre) to a rolling boil.
2. Add all ingredients & simmer for 15-20 minutes on moderate heat.
3. Adjust sweetness according to taste.
4. Can be served hot, at room temperature, or chilled.
Stir-fried Leeks with Roast Pork
Ingredients (Serves 2)
- 200g leeks (about 3 stalks), sliced diagonally to 5cm lengths (separate stalks from leaves) – see tips below
- 100g roasted meat, sliced
- 1 carrot, peeled and sliced
- 1 tbsp cooking oil
- 4 cloves garlic, peeled and finely chopped
- 1 tsp oyster sauce
- 1 1/2 tsp fish sauce
- 1 tbsp Chinese wine
Directions
1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add leek stalks (the white portion) and carrot. Stir fry for about 1 minute over high heat. Add oyster sauce and fish sauce. Stir fry for another 1-2 minutes, or until the leek stalks are cooked.
3. Add leek leaves and roast pork to the wok. Stir fry briefly till the leaves are cooked and coated in the oil. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.
Tips
Wash the crevices between the leaves thoroughly, as there is soil trapped in between the leaves. One way to clean them is to slice them half lengthwise, and after washing thoroughly, pat dry with kitchen paper towels and cut accordingly.
- 200g leeks (about 3 stalks), sliced diagonally to 5cm lengths (separate stalks from leaves) – see tips below
- 100g roasted meat, sliced
- 1 carrot, peeled and sliced
- 1 tbsp cooking oil
- 4 cloves garlic, peeled and finely chopped
- 1 tsp oyster sauce
- 1 1/2 tsp fish sauce
- 1 tbsp Chinese wine
Directions
1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add leek stalks (the white portion) and carrot. Stir fry for about 1 minute over high heat. Add oyster sauce and fish sauce. Stir fry for another 1-2 minutes, or until the leek stalks are cooked.
3. Add leek leaves and roast pork to the wok. Stir fry briefly till the leaves are cooked and coated in the oil. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.
Tips
Wash the crevices between the leaves thoroughly, as there is soil trapped in between the leaves. One way to clean them is to slice them half lengthwise, and after washing thoroughly, pat dry with kitchen paper towels and cut accordingly.
Thai Style Syrup Tapioca
Ingredient A
- 1kg tapioca
- 1.5 litres water
- 400g sugar
- 5 pieces pandan leaves
Ingredient B
- 500ml thick coconut milk
- 200ml water
- 4 tbsp rice flour
- 1 tsp salt
Directions
1. Clean the tapioca, peel & cut into small portions.
2. Place tapioca into a pot. Add water, pandan leaves & sugar to cook with the tapioca for 20 minutes.
3. Cook ingredients B, pour over tapioca. Serve.
Chrysanthemum Tea (菊花茶)
Ingredients (Serves 2)
- 50g dried chrysanthemum flowers (朵朵香/duo duo hua)
- 10g licorice roots (aka gan zao) – About 8 pieces* (optional)
- 1.5 litre water
- rock sugar, about 50g (adjust according to your preference)
*skip this if you are pregnant or have high-blood pressure
Directions
1. In a pot, bring water to a boil. Once the water starts to boil, add chrysanthemum, licorice roots (if using) and rock sugar.
2. Simmer for a short few minutes (do not boil for too long) and off the flame.
3. Take out the chrysanthemum flowers and licorice roots and sieve the liquid through a strainer.
4. Drink chilled or at room temperature.
Tips
- You may re-use the ingredients by adding water and boiling to brew a second round if you wish.
- You can also add 1 tsp of wolfberries (soaked in water till puffy first) if desired.
- There are a type of chrysanthemum flowers which do not require boiling (杭菊); simply place the ingredients in a cup/tea pot, pour boiling water and let stand for 5 minutes. However, I prefer to bring the ingredients to a brief boil to let the flavours seep in.
- 50g dried chrysanthemum flowers (朵朵香/duo duo hua)
- 10g licorice roots (aka gan zao) – About 8 pieces* (optional)
- 1.5 litre water
- rock sugar, about 50g (adjust according to your preference)
*skip this if you are pregnant or have high-blood pressure
Directions
1. In a pot, bring water to a boil. Once the water starts to boil, add chrysanthemum, licorice roots (if using) and rock sugar.
2. Simmer for a short few minutes (do not boil for too long) and off the flame.
3. Take out the chrysanthemum flowers and licorice roots and sieve the liquid through a strainer.
4. Drink chilled or at room temperature.
Tips
- You may re-use the ingredients by adding water and boiling to brew a second round if you wish.
- You can also add 1 tsp of wolfberries (soaked in water till puffy first) if desired.
- There are a type of chrysanthemum flowers which do not require boiling (杭菊); simply place the ingredients in a cup/tea pot, pour boiling water and let stand for 5 minutes. However, I prefer to bring the ingredients to a brief boil to let the flavours seep in.
Stir Fry Liver with Spring Onions & Ginger (姜葱猪肝)
Ingredients (Serves 2)
- 225g pig’s liver, cut to small thin slices
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 1/2 tbsp olive oil
- 3 stalks spring onions, cut to 2 inch lengh
- 8 slices ginger, cut to thin strips
- 1/2 tbsp chopped garlic
- a few onion rings of a large onion
Seasonings
- 1 tsp brown sugar
- 1 tbsp chinese cooking wine
- 1/2 tbsp sesame oil
- cornflour paste (1/2 tbsp cornflour with 3 tbsp stock or water, stir evenly)
Directions
1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
2. Heat 1 tbsp olive oil in wok.
3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
5. Remove cooked liver from wok and place on a dish. Set aside.
6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
- 225g pig’s liver, cut to small thin slices
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 1/2 tbsp olive oil
- 3 stalks spring onions, cut to 2 inch lengh
- 8 slices ginger, cut to thin strips
- 1/2 tbsp chopped garlic
- a few onion rings of a large onion
Seasonings
- 1 tsp brown sugar
- 1 tbsp chinese cooking wine
- 1/2 tbsp sesame oil
- cornflour paste (1/2 tbsp cornflour with 3 tbsp stock or water, stir evenly)
Directions
1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
2. Heat 1 tbsp olive oil in wok.
3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
5. Remove cooked liver from wok and place on a dish. Set aside.
6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
Chinese Cabbage Soup
Ingredients (Serves 3)
- 250 pork ribs
- 1.5 litres water
- 1 corn on the cob, cut to large chunks
- 2 carrots, peeled and cut to chunks
- 3 dried scallops
- 200g cabbage, torn or sliced to smaller pieces
- salt
Directions
1. Blanch pork ribs in a pot of boiling water for a few minutes. Take out the pork ribs, rinse in cold water and set aside.
2. In a soup pot, add blanched pork ribs, carrots, dried scallops, 1.5 litres of water and bring to a boil. Reduce heat to simmer for 30 minutes.
3. Add cabbage and boil for 10-15 minutes till cabbage leaves are soft and translucent. Season with salt if needed.
Tips
1. Anytime the soup dries out from evaporation during simmering, you can add a bit more hot water.
2. Sweet corn makes the soup really sweet but if you want a more distinct cabbage taste rather than corn taste, you may omit the corn or reduce it from one to half a corn cob.
Mentaiko Pasta
Ingredients (Serves 2)
- 200g angel hair pasta
- 1/3 packet mentaiko (marinated cod roe), removed from sacs
- 1 tbsp tobiko (fish roe)
- 10g butter, softened at room temperature
- 1 tbsp Japanese mayonnaise
- 0.2 tbsp oilve oil
- 0.2 yellow onion, thinly sliced
- 1 rashers bacon, thinly sliced
Method
1. Cook the pasta until al dente. Drain & set aside.
2. In a small bowl, combine the mentaiko, tobiko, butter & mayonnaise. Mix well & set aside.
3. Heat the olive oil in a frying pan over medium heat. Add the onion & cook for 2 minutes. Add the bacon & cook for another 5 minutes, stirring constantly until the onion is softened, but not browned. Turn off the heat.
4. Add the pasta & roe mixture to the pan & mix well using a pair of tongs. Add a tablespoon or two of hot water if the pasta is too fry. Serve immediately.
- 200g angel hair pasta
- 1/3 packet mentaiko (marinated cod roe), removed from sacs
- 1 tbsp tobiko (fish roe)
- 10g butter, softened at room temperature
- 1 tbsp Japanese mayonnaise
- 0.2 tbsp oilve oil
- 0.2 yellow onion, thinly sliced
- 1 rashers bacon, thinly sliced
Method
1. Cook the pasta until al dente. Drain & set aside.
2. In a small bowl, combine the mentaiko, tobiko, butter & mayonnaise. Mix well & set aside.
3. Heat the olive oil in a frying pan over medium heat. Add the onion & cook for 2 minutes. Add the bacon & cook for another 5 minutes, stirring constantly until the onion is softened, but not browned. Turn off the heat.
4. Add the pasta & roe mixture to the pan & mix well using a pair of tongs. Add a tablespoon or two of hot water if the pasta is too fry. Serve immediately.
Bak Kut Teh
Ingredients
- 1.6 water
- 160g pork bones
- 80g garlic, separated into small cloves but with skin intact
- 0.6 tbs ground white pepper
- 0.6 tbs rock sugar
- 1 tbs salt
- 800g pork ribs, washed & cut into single ribs
- 0.4 tbs dark soya sauce
Method
1. Bring water to a boil & add pork bones, garlic, pepper, rock sugar & salt. Bring to a boil again on high heat.
2. Add pork ribs & bring to a boil on high heat. Once it reaches a boil, lower the heat to medium. Allow pork ribs to cook for between 45 & 60 minutes.
3. To test if the pork ribs are done, poke the meat with the end of a chopsticks. The meat should be soft.
4. Add dark soya sauce, stir well & if necessary, adjust the seasoning to taste.
5. Serve with a dipping sauce of cut fresh red chilli mixed with dark soya sauce.
- 1.6 water
- 160g pork bones
- 80g garlic, separated into small cloves but with skin intact
- 0.6 tbs ground white pepper
- 0.6 tbs rock sugar
- 1 tbs salt
- 800g pork ribs, washed & cut into single ribs
- 0.4 tbs dark soya sauce
Method
1. Bring water to a boil & add pork bones, garlic, pepper, rock sugar & salt. Bring to a boil again on high heat.
2. Add pork ribs & bring to a boil on high heat. Once it reaches a boil, lower the heat to medium. Allow pork ribs to cook for between 45 & 60 minutes.
3. To test if the pork ribs are done, poke the meat with the end of a chopsticks. The meat should be soft.
4. Add dark soya sauce, stir well & if necessary, adjust the seasoning to taste.
5. Serve with a dipping sauce of cut fresh red chilli mixed with dark soya sauce.
Sambal Chilli (for Nasi Lemak)
Ingredients
- 70g fresh red chilli
- 1 large red onion
- 6 cloves garlic
- 3 tbs cooking oil
- 80g ikan bilis, ground to a fine powder
- 8g salt
- 18g sugar
Method
1. Blend fresh red chillies, red onion & garlic to form a smooth paste.
2. To a heated wok, add cooking oil & stir-fry the ground ikan bilis for about two minutes till frangrant.
3. Add the ground chilli paste, salt & sugar & stir-fry for another 15 minutes.
- 70g fresh red chilli
- 1 large red onion
- 6 cloves garlic
- 3 tbs cooking oil
- 80g ikan bilis, ground to a fine powder
- 8g salt
- 18g sugar
Method
1. Blend fresh red chillies, red onion & garlic to form a smooth paste.
2. To a heated wok, add cooking oil & stir-fry the ground ikan bilis for about two minutes till frangrant.
3. Add the ground chilli paste, salt & sugar & stir-fry for another 15 minutes.
Coconut Rice (for Nasi Lemak)
Ingredients (Serves 2)
- 148g rice, rinsed
- 250ml water
- 4tsp thick coconut milk
- 1.2g salt
- 1.6g ginger, sliced
- 2 pandan leaves, knotted
Method
1. Put rice, water, coconut milk, salt, ginger & pandan leaves in an electric rice cooker. Mix well, cover and cook.
2. When the rice is done, stir it gently with a pair of chopsticks to fluff it up.
3. Serve with roasted peanuts, fried ikan billis & cucumber slices on the side.
- 148g rice, rinsed
- 250ml water
- 4tsp thick coconut milk
- 1.2g salt
- 1.6g ginger, sliced
- 2 pandan leaves, knotted
Method
1. Put rice, water, coconut milk, salt, ginger & pandan leaves in an electric rice cooker. Mix well, cover and cook.
2. When the rice is done, stir it gently with a pair of chopsticks to fluff it up.
3. Serve with roasted peanuts, fried ikan billis & cucumber slices on the side.
Pandan Jelly
Ingredients (about 16 pieces)
- 500 ml water
- 3 tsp agar-agar powder
- 150g sugar
- 100ml pure pandan juice / 1/2 tsp pandan essence
- 120 ml thick coconut milk
- 1 egg, beaten (optional)
Method
1. Combine the water, agar-agar powder & sugar in a pot & heat to boiling.
2. Reduce the heat & simmer until the agar-agar completely dissolves, about 15-20 mins.
3. In a bowl, combine the pandan juice/essence, coconut milk & egg (if using, the egg gives a richer jelly but does not affect the taste), beating with a fork to ensure they are well mixed.
4. Pour the pandan mixture to come back to a boil. Once it reaches a rolling boil, remove the pot from the heat immediately & pour the contents into jelly moulds.
5. Set aside to cool thoroughly before chilling in refrigerator.
Abalone Instant Noodle
Ingredients (Serves 1)
- 1 pkt instant noodle
- 1 egg (cooked for 4mins)
- 5 slices canned abalone
- 100g spinach (boiled in hot water)
- 30g anchovies
Seasoning
- 1 tbsp ketchup
- 1 tbsp sambal chilli
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 2 tbsp hot water (optional, if prefer 'wet' noodles)
Method
1. Mix the seasoning in a serving bowl, set aside.
2. Cook noodles in high heat for 2 mins. Put in cold water, then back in hot water for 3 secs.
3. Mix the noodles with seasoning.
4. Garnish with egg, spinach & achovies.
- 1 pkt instant noodle
- 1 egg (cooked for 4mins)
- 5 slices canned abalone
- 100g spinach (boiled in hot water)
- 30g anchovies
Seasoning
- 1 tbsp ketchup
- 1 tbsp sambal chilli
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 2 tbsp hot water (optional, if prefer 'wet' noodles)
Method
1. Mix the seasoning in a serving bowl, set aside.
2. Cook noodles in high heat for 2 mins. Put in cold water, then back in hot water for 3 secs.
3. Mix the noodles with seasoning.
4. Garnish with egg, spinach & achovies.
Kueh Dadar (香兰椰丝卷）
Ingredients
- 50g flour
- 1 egg
- 180ml coconut milk
- 1 tsp some green colouring
- 100g grated coconut without skin
- 2 pieces gula melaka
Method
1. Cook gula melaka with half bowl of water under low heat for 25 minutes.
2. Mix 2-3 tbsp melted gula melaka with the grated coconut. Microwave for 1 minute.
3. Mix flour, egg & colouring well in a bowl.
4. Put 1 tbsp of the mixture in a heated non-stick pan. Fry under medium heat for 2 minutes.
5. Use satay stick to remove the cooked skin from pan.
6. Put filing on the skin. Roll, wrap & serve.
Sweet Potato & Coconut Ball
Ingredients A
- 500g glutinous rice flour
- 70g sugar
- 450ml water
- 350g mashed sweet potato
- 100g shortening
Ingredients B
- 100g wheat flour
- 150ml boiled water
Ingredients C
- 1 grated coconut
- 500g red bean paste
Method
1. Mix the grated coconut with a little salt. Slightly steam the red bean paste.
2. Place the wheat flour into a bowl. Pour in boiled water slowly. Stir well to form cooked dough.
3. Place the dough & ingredients A into a mixer (pour in water slowly). Blend well slowly until soft dough is formed.
4. Divide soft dough into small balls. Wrap in red bean paste.
5. Cook the balls in boiling water. Remove when they are floating.
6. Coat well wth grated coconut. Serve.
Kueh Koci Santan (椰汁糕粿子）
Ingredients A
- 300g glutinous rice flour
- 3 tbsp pandan juice
- 1/2 tsp salt
- 3 tbsp cooking oil
- 200ml coconut milk
- 2 tbsp sugar
- 1 tbsp wheat flour
- some green food colouring
Ingredients B
- 20 pieces banana leaf (6x5 inches)
Filing
- 1/2 young coconut (extract flesh)
- 4 tbsp sugar
- 1 coconut sugar
- 4 tbsp oil
- 4 pieces pandan leaf
Method
1. Mix ingredients A & blend well. Divide the dough into 20 portions.
2. Mix coconut sugar with warm oil. Heat up a pot, fry coconut meat, sugar & panda leaves, pour in coconut sugar juice & mix well. Set aside.
3. Wrap in fillings with dough. Fold banana leaves into cone shapes. Put the dough in the cone & seat.
4. Steam in a steamer for 15 minutes. Serve.
Cooking tips
- Slightly roast the banana leaves till soft before use, so as to obtain a better shape when folded.
Rainbow Sago Pudding
Ingredients A
- 350g sago
- 100g grated coconut
- 150g sugar
- 1 tsp salt
- 2 tbsp pandan juice
- 60g coconut milk
Ingredients B
- 180g sago
- 60g grated coconut
- 100g coconut sugar
- 50g coconut milk
- 1/2 tsp salt
Ingredients C
- 1 grated coconut
- 2 tsp salt
- 1 tbsp sugar
Method
1. Mix ingredients C & steam for 10 minutes. Set aside.
2. Soak all sago in water for 15 minutes & drain. Divide the sago into 2 portions, 350g & 180g each.
3. Add red colouring to the first portion (for ingredients A), add green colouring to another portion (for ingredients B).
4. Mix ingredients A & ingredients B respectively.
5. Pour ingredients A into an 8x8 inch steaming tray, steam for 15 minutes.
6. Add ingredients B & steam for 15 minutes.
7. Serve with steam ingredients C.
Nagasari (香蕉粉粿）
Ingredients
- 60g mung bean flour
- 120g sugar
- 1/2 tsp salt
- 400ml coconut milk
- 4 bananas (cut into slices)
- a few banana leaves (8x5 inches)
Method
1. Mix mung bean flour, sugar & salt with coconut milk.
2. Cook over low heat until well combined.
3. Wrap 1 tbsp of cooked mung bean flour mixture & 1 piece of banana with a banana leaf.
4. Chill & serve.
Cooking tips
- Slightly roast the banana leaves before use for easier wrapping. Grease some oil on banana leaves before wrapping.
Tapioca Kueh with Sweet Grated Coconut (木薯椰丝糕）
Ingredients A
- 800g steamed tapioca
- 100g sugar
- 2 tsp salt
Ingredients B
- 1 grated coconut
- 120g coconut sugar
- 3 tbsp sugar
- 100g corn oil
- 3 pandan leaves
Method
1. Heat up some oil in pot, fry ingredients B until fragrant. Remove pandan leaves.
2. Mash the steamed tapioca, mix with sugar & salt.
3. Place a layer of mashed potato into a tray, follow by a layer of cooked ingredients B.
4. Repeat the step. Garnish with some grated coconut on top. Serve.
Wok-fried Eggplant with Garlic & Chilli (家乡茄子）
Ingredients
- 600g eggplant
- 50g chopped garlic
- 50g red chilli
- 30 curry leaves
- 2 tsp chicken stock
Seasoning
- 3 tbsp Kim Lan (金兰) soya paste
- 1/4 tsp sugar
Method
1. Skin the egg plant. Cut them into pieces of 6cm each.
2. Dice the garlic & chilli.
3. Add 5 bowls of oil into the wok & allow it to be heated.
4. Fry the eggplant until golden brown.
5. Fry the garlic & chilli till fragrant & add them to the fried eggplant.
6. Fry the eggplant & soya paste for about a min.
7. Add in sugar & chicken stock. Add in curry leaves to serve.
Cooking tips
- This dish originates from Hubei, China. After some improvisions by the Taiwanese, it is now a famous Taiwan dish.
- You can choose to steam the eggplant before frying to reduce the amount of oil used in this dish. However, this dish taste better when the eggplant is totally fried.
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