2017 CNY - Reunion dinner

Braised baby abalone with broccoli

Braised Mushrooms

Sunday Breakfast

Quick Easy Macaroni

Ingredients (one serving):

1/3 carrot (diced)

1 dried mushroom (soaked and diced)

1 tomato (diced)

2 stalks of bak choy (chopped)

1 Knorr chicken cube

1/2 Japanese La-yu (chilli oil)

Coarse black pepper

300ml water or more

1 handful macaroni 

Methods:

1.   Heat the water with a small pot. Once boil, add the chicken cube and macaroni.

2.   Then add the diced mushrooms, carrots and tomato to cook for 12 minutes. Turn down the heat.

3.   Turn to high heat and add the chopped vegetables. Cook for few seconds and turn the heat off.

4. Drizzle the chilli oil and coarse black pepper. Done!

Stir fry pork with capsicum

Lunchbox: Macaroni Chicken Soup

Ingredients:

Macaroni (1 serving)

1/2 carrot (diced)

1/2 potato (diced)

3 tbsp corns

1 small onion (quarter)

500ml water

1 knorr chicken cube

Coarse black pepper 

Methods:

1. Boil water in a small pot. Once boiling, put in the chicken cube,carrots, onions and potatoes. Stir until the cube is dissolved. Cook for 5 mins.

2. Add the macaroni and corns. Cook for about 15 mins. 

3. Drain the soup to separate the macaroni and store in different containers.

4. Sprinkle some black pepper over the macaroni.

Lunchbox: Fried rice

Ingredients:

Cooked rice (4 serving)

5 eggs (beaten with a tbsp of soy sauce)

6 shiitake mushrooms (diced)

4 tbsp corns

4 garlic (minced)

Salt

3 tbsp cooking oil

Luncheon meat (diced)

Oil for frying luncheon meat

Methods:

1. Heat the wok with oil and fry the luncheon meat until crisp. Set aside.

2. Using about 3 tbsp of oil to saute garlic until fragrant. Add the mushroom and stir fry for a min. Add the corns and stir briefly.

3. Add the rice and stir briefly. Add the egg mixture and fry slowly. Let the eggs cook slightly and continue to stir until it's even and dry. Toss in the luncheon meat and mix well.

4. Add salt as desired. 

Lunchbox: Mushrooms Aglio Olio

Ingredients:

1 serving spaghetti (boiled till al dente)

4 garlic (sliced thinly)

2 stalks chilli paid (chopped)

1 stalk parsley (chopped)

2 shiitake mushrooms (sliced)

Salt

Olive oil

Coarse black pepper 

Steamboat at home

Ingredients for Steamboat:

Prawns

Squids

Sliced fish

Clams

Cuttlefish 

Flower crabs 

Mussels

Scallops 

Yong tau foo 

Soft tofu

Fish balls

Hot dogs

Quail eggs

Eggs

Golden mushrooms

Shimeiji mushrooms

Leafy vegetables (such as spinach)

Broccoli 

Corns

Napa cabbage

Spring onions

Coriander

Potatoes 

Sliced pork

Pork balls

Crabmeat

Soup base:

Chicken breast with bones

12 seedless red dates

1 onion (quartered)

1 tomato

Salt

Some of the ingredients are not in the pictures.. Please feel free to add on your favorite ingredients. Enjoy! 

Baked fish fillet

Ingredients:

1 white fish fillet 

1/2 tsp olive oil

1 pinch of salt

Coarse black pepper 

Garlic powder

Chopped parsley 

Methods:

1. Place the fish fillet onto a piece of aluminum foil. Drizzle the olive oil onto both sides of the fillet.

2. Rub some salt on both sides and sprinkle the chopped parsley, garlic powder and coarse black pepper on top of the fillet.

3. Fold the sides of the aluminum foil and place it into the halogen oven. Bake at 180 degree for 10 mins and increase to 200 degree. Bake for another 2 mins.

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

Published with Blogger-droid v2.0.10

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.

Published with Blogger-droid v2.0.10