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.
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