Shark's Fin Melon Soup

Ingredients:

1/2 shark's fin melon (skin and seeds removed. Chop into chunks)

1 carrot (chop into chunks)

4 dried scallops (washed and soaked with warm water)

4 dried oysters

1 chicken breast with bone (chopped into 4 parts)

12 seedless red dates

3 litres water

Salt

Methods:

1. Boil the water with a big pot.

2. Once the water starts to boil rapidly, put all the ingredients except salt into the pot and cook for 10 minutes. Reduce the heat and simmer for 3 hours.

3. Add salt as desired.

Vegetables Chicken Soup

Ingredients:

6 stalks celery (sliced)

1 carrot (sliced)

2 potatoes (cubed)

2 large tomatoes (quartered and cook with hot water for 4 minutes. Remove the skin and set aside)

2 onions (quartered)

100g kernel corns

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

1 muslin bag

1.5-2 litres water

1 tbsp chopped Italian Parsley

Sea Salt

Coarse black pepper

Methods:

1. Boil the water in a pot. Once the water starts to boil rapidly, put the chicken into the muslin bag and cook for few minutes.

2. Add the celery, carrots, tomatoes, onions and corns into the pot. Cook for 10 minutes. Reduce the heat and simmer for 1 hour. Add the potatoes and continue to cook for another 30 minutes. Remove the muslin bag. Sprinkle the chopped italian parsley and add the salt as desired. Sprinkle some coarse black pepper.

Sauteed Button Mushrooms With Herb

Ingredients:

1 packet Brown Button Mushrooms (washed and sliced)

2 cloves garlic (minced finely)

1 tsp chopped fresh Italian Parsley

2 tbsp light soy sauce

1 tsp cooking wine

1 tbsp olive oil

Methods:

1. Heat the oil in the pan. Sauté the garlic.

2. Toss in the sliced button mushrooms and drizzle the soy sauce. Stir fry for a minute.

3. Sprinkle the chopped Italian Parsley and stir fry quickly.

4. Serve as side dish.

Easy Aglio Olio

Serve 2

Ingredients:

150g spaghetti (cook the spaghetti with 2 tbsp sea salt and a little olive oil for about 15 min. Drain and rinse with cold water. Set aside) 

1.5 bulbs garlic (minced finely)

4 chilli padi (deseeded and chopped)

2-3 tbsp olive oil

Sea salt

Optional:

Italian parsley leaves (chopped finely)

Coarse black pepper

Methods:

1. Heat the olive oil in a non stick pan. Reduce the heat.

2. Sauté the garlic and chilli padi till the garlic is slightly browned. Turn the heat off.

3. Toss the spaghetti with the garlic and chilli padi. Sprinkle some sea salt.

Pumpkin, Sweetcorn & Carrot Chicken Soup

Ingredients:

300g pumpkin (sliced off the green hard outer layer and chopped into chunks)

2 sweetcorn (chopped into chunks)

1 carrot (peeled and chopped into chunks)

1 large tomato (quartered)

14 seedless red dates

1 chicken breast with bone (chopped into 4 parts and blanched with hot water. Remove and set aside)

3 litres water

salt

Methods:

1. Boil the water in the big pot. Once the water starts to boil rapidly, put the chicken and cook for 5 mins.

2. Put the sweetcorn, carrot, tomato and red dates into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Put the pumpkin in and simmer for another hour. The soup should be very sweet now. Add salt as desired.

Five Treasure Soup

Recipe mainly adapted from Cuisine Paradise.

Slight changes in the ingredients.

500g lotus root (washed, peeled and chopped into chunks)
2 sweetcorn (chopped into chunks)
1 chicken breast with bone (chopped into 4 parts)
6 dried scallops (rinsed and soaked with warm water)
4 small dried mushrooms (soaked in hot water till soften)
14 seedless red dates
3 litres water

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Lotus Root Chicken Soup

Ingredients:

500g Lotus Root (Washed and peeled. Then slice into chunks)

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

10 dried oysters (washed)

1/2 dried cuttlefish (washed)

14 seedless red dates

3 litres water

Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly, put in all the ingredients and cook for 10 minutes.

3. Reduce the heat and simmer for 3 hours. Add the salt as desired.

Steamed Sea Bass In Spicy Tau Cheo Sauce

Ingredients:

1 whole Sea Bass (washed and cleaned)

5 cloves garlic ( minced finely)

2 thumb size ginger (julienned) 

2 tbsp tau cheo (minced finely)

3 stalks spring onion (julienned)

100ml water

2 chilli padi (chopped)

1 tbsp cooking oil

Methods:

1. Place the fish on the steaming plate.

2. Heat the oil in the wok. Turn the heat down and sauté the ginger till brown. Remove the ginger and sauté the garlic till golden brown. Remove the garlic and set aside with the ginger.

3. Sauté the chilli padi with the remaining oil in the wok. Pour in the tau cheo and stir quickly. Add the water.

4. Cook the sauce for a minute. Remove and set aside. Let the sauce cool.

5. Pour the sauce on the fish. Steam the fish for 15 minutes. 

6. Garnish with the spring onions, fried ginger and garlic.

                        

                   

Prawn Omelette

Ingredients:

12 prawns (shelled and deveined)
4 eggs (beaten and mix with 1 tbsp soy sauce)
2 tsp cooking oil

Methods:

1. Heat a tsp of oil on a non stick pan. Saute the prawns until they turned pink.

2. Mix the cooked prawns with the beaten eggs in the bowl.

3. Heat a tsp of oil on the same pan. Pour the egg mixture into the pan. Cook and stir till the mixture is completely dry.

4. Turn the heat off and serve immediately.

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Braised Chicken Wings With Mushrooms, Carrots and Potatoes

Ingredients:

14 mid joint wings
14 dried mushrooms (soaked till soften. Remove the stems)
3 small potatoes (peeled and cut into pieces)
1 carrot (peeled and cut into pieces)
4 garlic (slightly crushed)
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil
Water

Marinate the chicken wings:

1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce

Methods:

1. Marinate the chicken wings for at least 30 minutes.

2. Heat the oil in the pot. Saute the garlic.

3. Add the chicken wings and stir fry for a minute. 

4. Toss in the mushrooms and continue to stir fry. Add the carrots and potatoes to cook.

5. Drizzle the dark soy sauce and oyster sauce. Add enough water to cover everything.

6. Turn the heat down and simmer for 30 minutes with lid covered.

7. Turn the heat off and serve with rice.

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Stir Fry Sambal Mix Peas with Mushrooms And Prawns

Ingredients:

1 packet Snow Peas (ends trimmed and strings pulled)
1 packet Sugar Peas (ends trimmed and strings pulled)
1/2 carrot (sliced)
1 packet Yanagi Matsutake
10 medium prawns (shelled and deveined)
2 tbsp soy sauce
2 tbsp sambal chilli
1 tbsp cooking oil
2 garlic (slightly crushed)
1 handful dried shrimps (washed and soaked)

Methods:

1. Heat the oil in the wok. Saute the prawns till they are pink. Set aside. Sauté the garlic and dried shrimps with the remaining oil in the wok till fragrant.

2. Toss in the carrot and mushrooms.  Stir fry quickly and drizzle 1 tbsp of soy sauce.

3. Add the peas and continue to stir fry. Drizzle another 1 tbsp of soy sauce.

4. Add the sambal chilli and mix well. Add some water. Lastly add the prawns and stir well. Turn the heat off and ready to serve.

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Braised Chicken Wings With Potatoes And Carrots

Ingredients:

8 chicken mid joint wings
2 potatoes (peeled and chopped into bite sizes)
2 carrots (peeled and chopped into bite sizes) 4 cloves garlic (lightly crushed)
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Water

Marinate the wings with:

1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tbsp cooking wine

Methods:

1. Marinate the wings at least 30 minutes.

2. Heat the cooking oil and saute the garlic.

3. Add the chicken wings and pan fry both sides. 

4. Add the water, dark soy sauce, light soy sauce and oyster sauce. Stir well.

5. Add the potatoes and carrots. Summer for 20-30 minutes.  Add more water if prefer more gravy.

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Sambal Long Beans With Beancurd

                       

Ingredients:

1 bundle long beans (trim the ends and snapped into 5cm length.
1 Firm beancurd
2 tbsp dried shrimps (washed and soaked)
2 garlic (lightly crushed)
2 tbsp sambal chilli
1 tbsp cooking oil
Oil for frying
Water

Methods: 

  

1. Heat some oil in the pan. Fry the beancurd till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in the wok. Saute the dried shrimps and garlic.

3. Toss in the long beans and stir fry. Add some water and cook for 10 minutes.

4. Add the sambal chilli and mix well. If getting too dry,  add more water. Cook for another 10 minutes.

5. Toss in the beancurd and mix well with the long beans.

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Coca-Cola Chicken Wings

Recipe from Noobcook.

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Stir Fry Pork With Capsicums

Ingredients:

250g lean pork (cut into strips. Marinated with 1 tbsp light soy sauce, 1 tbsp dark soy sauce and 1/2 tsp sesame oil)
1/2 orange capsicum (cut into strips)
1/2 yellow capsicum (cut into strips)
2 stalks spring onions (snapped into 5cm length)
3 thin slices ginger (cut into strips)
3 cloves garlic (minced)
1 tsp oyster sauce
Water (optional)
1 tbsp cooking oil

Methods:

1. Heat the oil in the pan. Saute the ginger and garlic.

2. Add the pork and stir fry until almost cooked.

3. Add the capsicums and continue to stir fry. Drizzle some water and add the oyster sauce.  Continue to cook until the sauce is almost dry up. Add the spring onions and stir quickly. Turn the heat off.

Serve with rice.

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French Beans Chai Po Omelette

             

Ingredients: 

1 packet French Beans (ends trimed and strings pulled. Cut slant)
2 tbsp Chai Po (less salty type)
3 cloves chilli padi (deseeded and chopped)
4 eggs (beaten and add a tbsp light soy sauce. Mix well)
1 tbsp light soy sauce
2 tbsp cooking oil

Methods: 

1. Heat 1 tbsp cooking oil in a pan. Saute the garlic and chilli.

2. Toss in the French beans and stir fry for a minute. Drizzle the light soy sauce. Drizzle some water too if it's getting too dry. Add the Chai Po and continue to stir fry until the French Beans turn bright green. Remove the vegtables and let it cool.

4. Mix the vegetables with the eggs. Heat a tbsp cooking oil on a non stick pan.

5. Pour the egg mixture onto the pan and let it cook. Stir after few seconds to make sure it wasn't burnt below.  Cook until the egg mixture is totally dry.

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Pumpkin Chicken Soup (using crock pot)

                                 

Ingredients:

Pumpkin (skin removed, chopped into about 10 chunk sizes)
1 chicken breast with bone (chopped into 4 parts and blanched)
2 Dang Shen (cut into halves and washed)
1 handful Yuzhu (washed)
1 handful wolfberries (washed)
10 seedless red dates (washed)
1.8 litres hot water
Salt


Methods:

1. Put the chicken into the pot. Next, place the pumpkin on top of the chicken. Add the rest of the ingredients. Pour the hot water into the pot.

2. Turn the temperature to high and cook for 4 hours. Turn to low temperature until ready to serve. Add salt as desired.

Stir Fry Minced Chicken With Potatoes And Capsicums

Ingredients:

200g minced chicken (marinate with 1 tbsp light soy sauce and 1 tbsp dark soy sauce)
1/2 yellow capsicum (cut into cubes)
1/2 orange capsicum (cut into cubes)
2 small potatoes (cubed)
1 onion (chopped)
2 cloves garlic (minced)
2 tbsp cooking oil
1 tbsp light soy sauce
2 tbsp dark soy sauce


Methods:


1. Heat a tbsp cooking oil in a non stick pan and cook the potatoes. Remove and set aside.

2. Heat the oil in the non stick pan. Sauté the onion and garlic.

3. Add the minced meat and cook for few minutes.

4. Add the capsicums and potatoes.

5. Drizzle the light and dark soy sauce. Cook until the sauce starts to dry up.

Serve with rice.

Easy Steamed Sliced Fish

Ingredients:

Sliced fish
1 knob ginger (sliced thinly)
2 chilli padi (deseeded and chopped)
2 stalks spring onion (snapped into 5cm length)
1 tbsp light soy sauce
2 drops cooking oil


Methods:

1. Place some ginger on the plate. Arrange the sliced fish on top of the ginger. Put the remaining ginger on top of the fish. Place the spring onions and chilli on the fish. Drizzle the light soy sauce and oil.

2. Steam with high heat for 3-5 minutes.

Garnish with spring onions, fried garlic, fried ginger or coriander.

Stir Fry Greens With Shiitake Mushrooms

Ingredients: 

1 packet Baby Bak Choy (washed)
1 packet Shiitake mushrooms (washed and sliced)
2 cloves garlic (lightly crushed)
1 tbsp cooking wine
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Water (optional)

 

Methods:

1. Heat the oil in a non stick pan. Saute the garlic.

 
2. Toss in the mushrooms and stir fry quickly. Add some water and cook for 1 minute.

3. Add the vegetables and stir fry quickly. Drizzle the soy sauce, oyster sauce and cooking wine. Add some Water if it's getting too dry. Turn the heat off. Serve with rice.

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Si Shen Soup (四神汤)

Ingredients: 

1 packet Si Shen herbs (bought from any Chinese medical halls or supermarkets)
1 chicken breast with bone (chopped into 4 parts and blanched)
10  seedless red dates (washed)
1 handful of wolfberries (washed)
2 litres water
Salt

Methods:

1. Boil the water in the big pot. 

2. Once the water starts to boil rapidly, add the chicken. Cook for 10 minutes.

3. Wash and rinse the herbs. Put the remaining ingredients into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Add salt as desired.

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Stir Fry Szechuan Vegetables With Pork

Ingredients: 

1 round Szechuan vegetables (washed and soaked for 30 mins. Slice thinly) 
100g pork belly (sliced thinly)
4 cloves garlic (minced finely)
2 chilli padi (deseeded and chopped finely)
2 tbsp thick dark soy sauce
1 tbsp cooking oil 
Sugar
Water (optional)

Methods:

1. Heat the cooking oil in the non stick pan. Saute the garlic and chilli padi.

2. Add the pork belly and stir fry until the meat is slightly brown.

3. Add the szechuan vegetables and stir fry. Drizzle the thick dark soy sauce and continue to stir well. Sprinkle some sugar and stir fry for another minute. Turn the heat off.

Best serve with porridge.

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Steamed Preserved Vegetables with Pork Belly (梅菜扣肉)

Mainly adapted from Noobcook (http://www.noobcook.com/mei-cai-kou-rou/)

                            

Ingredients:

300g salty preserved vegetables (Mei Cai)
100g sweet preserved vegetables
4 cloves garlic
350-400g pork belly (cut into chunks and marinate with 1 tbsp of thick dark soy sauce)
1 tbsp cooking oil


Sauce:
1 tbsp thick dark soy sauce
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
400ml water


Preparation to wash the vegetables:

1. Rinse the salty vegetables. Using a big pot, soak for 30 min and rinse the vegetables few times until the water is clear. Squeeze dry and set aside.

2. Do the same for the sweet vegetable except that no need to soak for long time.

3. Using a big pot, boil some water. Once the water starts to boil rapidly, put in the vegetables and cook for 5 minutes. Remove the vegetables and let them cool.

By doing the steps, the vegetables should be thoroughly cleansed off all the sand particles. After the vegetables have cooled, cut into 1cm length.


Methods:

1. Heat 1 tbsp of oil in a non stick pan. Pan fry the pork belly. Set aside.

2. Using the same pan, sauté the garlic. Add the vegetables and stir fry for a minute.

3. Add the sauce and stir well. Cook for 10 minutes and the sauce have reduced by now. Turn he heat off.

4. Place the pork belly on the steam bowl. Then add the vegetables and the sauce to cover the pork. Steamed for 2 hours.

After steaming for 2 hours, I continue to cook the dish with crock pot for another 2 hours. The pork belly would be very very tender and flavorful by then.

                       

Snow Pear with White Fungus Soup

                                   

Serve 6

Ingredients:

1 chicken breast with bone (chopped into 4 chunks. Blanch with hot water)
3 snow pears (cored and quartered)
3 white fungus (soaked till soften. Cut away the harden parts. Cut the rest into bite pieces.)
14 seedless red dates
$1 of Chinese almonds (2/3 sweet almonds, 1/3 bitter almonds)
1 handful wolfberries
Water
Sea salt


Methods:

1. Boil a big pot of water. Once the water starts to boil rapidly, put all the ingredients except white fungus into the pot. Cook for 10 minutes then reduce to low heat and simmer for 1.5hr.

2. Add the white fungus and continue to simmer for 30 mins. Add the sea salt and stir well.

Steamed Papaya With White Fungus Sweet Soup

Serve 2

Ingredients:

1 slice of papaya (cut into 6 pieces)
1 white fungus (soaked till soften. Cut into bite sizes)
4 seedless red dates
2 tsp wolfberries
8 dried longans
Hot water


Methods:

1. Using 2 small double boil pots, divide the ingredients equally into the pots.

2. Pour hot water just enough to cover the ingredients. Cover the pots.

3. Steam for an hour. The soup should be sweet enough. Add rock sugar if you want it to be sweeter.

Egg Tarts

Mainly adapted from Christine's Recipe. Visit her website for the original recipe. (http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html#.URtSKxEaySM)


Ingredients for the crust:

225g plain flour
125g butter
50g icing sugar
1 egg, whisked
1 tsp vanilla essence


Ingredients for the custard:

3 eggs
90g caster sugar
225g hot water
85g evaporated milk


Methods for the crust:

1. Place butter at room temperature until softened. Whisk the butter and sugar until the mixture is smooth, fluffy and light in color.

2. Add in whisked egg, half at a time, whisk slowly. Add vanilla extract, mix well.

3. Sift in flour and make sure all ingredients combine well. Knead into dough.

4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.

5. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.


Methods for the custard:

1. Add sugar into hot water, mix until completely dissolved. Let the water cool.

2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.

3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.


Baking methods:

1. Preheat oven to 200C. Bake tarts for 10 to 15 minutes until the edges are lightly brown.

2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Snow Pears and Apples Chicken Soup

Serve 6

Ingredients:

3 snow pears (cored and cut into quartered)
2 Fuji apples (cored and cut into quartered)
1 whole chicken breast with bones. (Washed, cut into 4 pieces and blanched with boiling water)
$1 worth of mixed Chinese bitter and sweet almonds
2 carrots (peeled and chopped into chunks)
10 seedless red dates
Water
Sea salt


Methods:

1. Boil a big pot of water.

2. Once the water starts to boil rapidly, put in the chicken breast. Cook for 10 minutes.

3. Add the pears, carrots, Chinese almonds and red dates. Cook with high heat for 10 minutes before reducing the heat and simmer for 1 hour.

4. Add the apples and continue to simmer for another 1-2 hours.

5. Add some sea salt as desired.


Do not peel the fruit so that they will stay intact during the simmering. May add snow fungus too.

Honey Baked Wings

Ingredients:

16 mid joint wings
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp honey
1 tbsp garlic powder
2 tbsp ginger juice


Methods:

1. Marinate the chicken wings with all the ingredients for at least 1 hour. Best marinate overnight.

2. Pre heat the oven at 200 degree celsius. Bake the chicken wings for 20 minutes. Turn to 220 degree Celsius and bake for another 5 minutes. This will make the wings looks nicely browned.

Chicken Bolognese Spaghetti

Serve 6

Ingredients:

300g spaghetti
1 big tomato (diced)
1 onion (minced finely)
300g minced chicken
500g pasta sauce (store bought)
2 tbsp olive oil
Water for cooking spaghetti
200ml water
4 tbsp water for cooking the spaghetti
Sea salt
Coarse black pepper
Chopped Fresh Italian parsley (optional)


Methods:

1. Heat the oil in a non stick pot.

2. Sauté the onion for few minutes. Add the minced chicken.

3. Cook the minced chicken for few minutes. Toss in the diced tomatoes. Add the pasta sauce and 200ml of water. Cook for few minutes before turning the heat down and let it simmer for 30 minutes.

4. Boil a pot of water with a tsp of salt. Cook the spaghetti for 10-15 minutes. Drain and set aside. Remember to keep some pasta water.

5. Add 4 tbsp of pasta water into the pasta sauce. Stir well. Season with some sea salt. Stir well and turn the heat off.

6. Place some spaghetti on a plate and ladle some minced chicken pasta sauce on the top. Sprinkle some coarse black pepper.


Easy side dish: Sautéed assorted mushrooms with garlic and soy sauce

Ingredients:

10 Shiitake mushrooms (sliced)
2 packets enoki mushrooms (ends trimmed)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
2 cloves garlic (minced finely)
1 tbsp olive oil
2-3 tbsp soy sauce
Coarse black pepper


Methods:

1. Heat the oil in a non stick pan. Sauté the garlic.

2. Add the shiitake and Yanagi Matsutake mushrooms. Drizzle 1 tbsp of soy sauce. Stir fry quickly.

3. Add the enoki mushrooms and drizzle the remaining soy sauce. Stir fry. Cook till the sauce has dry up and sprinkle some coarse black pepper. Stir well.

Chicken Stew

Ingredients:

10 mid joint wings
10 fresh shiitake mushrooms (halved)
2 potatoes (peeled and chopped into bite pieces)
2 carrots (peeled and chopped into bite pieces)
4 stalks celery (sliced thickly)
1 big tomato (quartered)
20 shallots
20 cloves garlic
20g Italian parsley (chopped finely)
Chicken stock
Sea salt
Coarse black pepper
3 tbsp cooking oil


Methods:

1. Heat 1 tbsp oil in a non stick pan. Pan fry the wings on both sides till golden brown. Set aside.

2. Heat the oil in a pot. Sauté the chopped parsley, garlic and shallots till fragrant.

3. Add the mushrooms,potatoes, carrots, and celery. Stir fry for a minute.

4. Add the chicken stock (about 800ml) and bring to boil. Once boiling rapidly, add the tomatoes and chicken wings. Cook for a minute.

5. Turn the heat down and simmer for an hour. Remember to stir sometimes. The sauce should thicken now.

6. Add some sea salt and coarse black pepper.

Serve with some rice or pasta.