Soup:补气汤
Meat: Dark Sauce Pork
Veg: Stir Fry Chye Sim
Veg: Stir Fry Chye Sim
Ingredients:
• 500 gm Chye Sim
• 1 teaspoon light soya sauce
• 1 TBSP oyster sauce
• ½ teaspoon sugar
• A dash of pepper
• 2 thin slices of ginger
• 1 tablespoons oil
• 2 cloves garlic, chopped
Method:
• Cut vegetable into 5cm lengths. Separate stalks from leaves.
• Heat 1 tablespoon oil in a wok. Fry ginger for ½ minute, then brown garlic. Add vegetable stalks and stir-fry for 1 minute. Add a little water and simmer for 1 minute before adding leaves.
• Add light soya sauce and sugar and oyster sauce and a dash of pepper. Fry for another 1 min. When stalks are tender and leaves cooked, remove to a serving dish.
• Sprinkle fried shallots on top
Wednesday, December 15, 2010
Monday, December 13, 2010
Spaghetti with minced pork, celery, carrots and Ragu pasta sauce
Spaghetti with minced pork, celery, carrots and Ragu pasta sauce
Ingredients:
Spaghetti
1 tbsp chopped garlic (4 cloves)
1tbsp of chopped onions
250gm mince pork
1 carrot cut to strips
1 stem of celery cut to small
5 cherry tomatoes halved
5 fresh button mushroom sliced
Seasoning for minced pork:
1/2 tsp light soya sauce
1/2 tsp sesame oil
a pinch of corn flour mix with water
Method:
1. Use a large pot, add water and put spaghetti to boil till al dente..
2. Drain off water and run through cold water to stop cooking.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic and onions till fragrant.
4. Add sliced button mishrooms. Stir fry.
5. Add mince pork to stir fry.
6. Add vegetable to stir fry.
7. Add Ragu Pasta Sauce and let it simmer.
8.Scoop sauce over spaghetti. Voila!
Ingredients:
Spaghetti
1 tbsp chopped garlic (4 cloves)
1tbsp of chopped onions
250gm mince pork
1 carrot cut to strips
1 stem of celery cut to small
5 cherry tomatoes halved
5 fresh button mushroom sliced
Seasoning for minced pork:
1/2 tsp light soya sauce
1/2 tsp sesame oil
a pinch of corn flour mix with water
Method:
1. Use a large pot, add water and put spaghetti to boil till al dente..
2. Drain off water and run through cold water to stop cooking.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic and onions till fragrant.
4. Add sliced button mishrooms. Stir fry.
5. Add mince pork to stir fry.
6. Add vegetable to stir fry.
7. Add Ragu Pasta Sauce and let it simmer.
8.Scoop sauce over spaghetti. Voila!
14 Dec Dinner
Soup:Carrot, celery, potato and minced pork soup
Meat: Sweet and Sour Pork
Soup: Carrot, celery, potato and minced pork soup
Ingredients (serves 4):
Minced garlic
Sliced onions
2 stalks of celery sliced thinly
1 carrots cut into small cubes
1 potato cut into small cubes
5 fresh button mushroom sliced
100g minced meat
Method:
1. Heat up a wok. Saute some minced garlic and onions. Add mushrooms in and fry till limp. Add celery, carrots and potatoes and stir fry. Add minced meat in. Add a little oil, breaking it into little pieces.
2. Add about a litre of water or 8 soup bowls of water and bring to a boil and then lower to a simmer.
3. Add a tablespoon of fish sauce for taste.
Meat: Sweet and Sour Pork
Ingredients:
500g belly pork meat, cubed
1 onion quartered
1/2 ripe tomato quartered or 8 cherry tomatoes halved
1/2 red capsicum, cut into wedges
100gm cucmber, cut into wedges with the centre portion removed
Marinade:
1/4 tsp salt
1/2 TBSP sugar
1 tsp sesame oil
Marinade pork cubes with the marinade for several hours or preferably overnight.
1 egg lightly beaten
1 1/4 tbsp plain flour and rice flour
Dip the marinated pork in the beaten egg and toss in plain flour, then deep fry till golden brown. Remove and drain.
Sauce: (combine)
3 TBSP tomato sauce
1 tsp sugar
1/2 TBSP oyster sauce
dash of pepper
250ml water
apple cider vinegar
3/4 TBSP corn flour
Heat 2 TBSP of oil in a wok. Fry onion briskly for half a minute and add in combined sauce ingredients. When the sauce begins to boil, add in pork, capsicum, tomato, onion and cucumber. Stir well to mix. Dish out and serve immediately
Meat: Sweet and Sour Pork
Soup: Carrot, celery, potato and minced pork soup
Ingredients (serves 4):
Minced garlic
Sliced onions
2 stalks of celery sliced thinly
1 carrots cut into small cubes
1 potato cut into small cubes
5 fresh button mushroom sliced
100g minced meat
Method:
1. Heat up a wok. Saute some minced garlic and onions. Add mushrooms in and fry till limp. Add celery, carrots and potatoes and stir fry. Add minced meat in. Add a little oil, breaking it into little pieces.
2. Add about a litre of water or 8 soup bowls of water and bring to a boil and then lower to a simmer.
3. Add a tablespoon of fish sauce for taste.
Meat: Sweet and Sour Pork
Ingredients:
500g belly pork meat, cubed
1 onion quartered
1/2 ripe tomato quartered or 8 cherry tomatoes halved
1/2 red capsicum, cut into wedges
100gm cucmber, cut into wedges with the centre portion removed
Marinade:
1/4 tsp salt
1/2 TBSP sugar
1 tsp sesame oil
Marinade pork cubes with the marinade for several hours or preferably overnight.
1 egg lightly beaten
1 1/4 tbsp plain flour and rice flour
Dip the marinated pork in the beaten egg and toss in plain flour, then deep fry till golden brown. Remove and drain.
Sauce: (combine)
3 TBSP tomato sauce
1 tsp sugar
1/2 TBSP oyster sauce
dash of pepper
250ml water
apple cider vinegar
3/4 TBSP corn flour
Heat 2 TBSP of oil in a wok. Fry onion briskly for half a minute and add in combined sauce ingredients. When the sauce begins to boil, add in pork, capsicum, tomato, onion and cucumber. Stir well to mix. Dish out and serve immediately
Dec 13 Dinner
Soup: Dou Miao, button mushroom Minced pork and fishball soup
Veg :Stir fry brocolli and carrots with garlic
Others: Fried Ikan Kuning
Soup: Dou Miao, button mushroom, minced meat and fishball soup
Ingredients (serves 4):
Minced garlic
Sliced onions
200g Dou Miao
5 fresh button mushroom sliced
100g minced meat
1 packet of Sakura fishballs halved
1tbsp wolfberries
Pepper to taste
Method:
1. Heat up a wok. Saute some minced garlic and onions. Add mushrooms in and fry till limp. Add minced meat in. Add a little oil, breaking it into little pieces.
2. Add about a litre of water or 8 soup bowls of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Add fishballs into the simmering soup.
4.Add a tablespoon of fish sauce for taste.
5. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Veg: Stir Fried Brocolli, carrots with garlic
Ingredients:
1 tbsp chopped garlic (4 cloves)
1 small onion sliced and separated into rings
Mixed herbs
Brocolli cut to florets and stems to slices
1 carrot cut to strips or thin slices
Method:
1. Heat some water in wok and blanch the stems. Add florets in a min or two later. Cook for 1 to 1 1/2 minutes, only until they're slightly cooked through and tender. Remove and set aside
2. Heat up wok with 2 tbsp of cooking oil. Saute chopped garlic and onions till fragrant. Add a dash of mixed herbs.
3. Return vegetable to stir fry till well mixed and fragrant
4. Serve hot.
Fish: Fried Ikan Kuning
Veg :Stir fry brocolli and carrots with garlic
Others: Fried Ikan Kuning
Soup: Dou Miao, button mushroom, minced meat and fishball soup
Ingredients (serves 4):
Minced garlic
Sliced onions
200g Dou Miao
5 fresh button mushroom sliced
100g minced meat
1 packet of Sakura fishballs halved
1tbsp wolfberries
Pepper to taste
Method:
1. Heat up a wok. Saute some minced garlic and onions. Add mushrooms in and fry till limp. Add minced meat in. Add a little oil, breaking it into little pieces.
2. Add about a litre of water or 8 soup bowls of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Add fishballs into the simmering soup.
4.Add a tablespoon of fish sauce for taste.
5. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Veg: Stir Fried Brocolli, carrots with garlic
Ingredients:
1 tbsp chopped garlic (4 cloves)
1 small onion sliced and separated into rings
Mixed herbs
Brocolli cut to florets and stems to slices
1 carrot cut to strips or thin slices
Method:
1. Heat some water in wok and blanch the stems. Add florets in a min or two later. Cook for 1 to 1 1/2 minutes, only until they're slightly cooked through and tender. Remove and set aside
2. Heat up wok with 2 tbsp of cooking oil. Saute chopped garlic and onions till fragrant. Add a dash of mixed herbs.
3. Return vegetable to stir fry till well mixed and fragrant
4. Serve hot.
Fish: Fried Ikan Kuning
Sunday, November 14, 2010
Stir fry wongbok with carrots
Fried Vegetables with fishball
Ingredients:
1 tbsp chopped garlic (4 cloves)
5 fishballs cut into quarters
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Method:
1. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
2. Add fishballs to stir fry.
3. Add sliced button mishrooms. Stir fry.
4. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Ingredients:
1 tbsp chopped garlic (4 cloves)
5 fishballs cut into quarters
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Method:
1. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
2. Add fishballs to stir fry.
3. Add sliced button mishrooms. Stir fry.
4. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Thursday, November 11, 2010
Teriyaki Stir Fry
Teriyaki Stir Fry
Ingredients:
500 gm lean beef strips/500 gm chicken breast fillet strips
1tbsp canola oil
1tsp crushed/minced garlic
1 tsp sliced ginger
1 red capsicum, sliced
2 sticks celery
50gm mushrooms, sliced
¼ cup teriyaki sauce (mirin and soy sauce)
Ingredients:
•1/8 cup soy sauce
•1/8 cup mirin (sweet rice wine)
•*(soy sauce : mirin = 1:1)
•1/2 Tbsp sugar
Preparation:
Combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture. Store the sauce in a clean bottle in the refrigerator.
*If you don't have mirin, you can substitute sake and sugar for mirin. The ratio of sake to sugar is 3 to 1. Adjust the amount of sugar, depending on your preference.
How to:
1. Mix beef strips/chicken strips with half oil, garlic and ginger
2. Heat wok (or frypan) on high.
3. Stir-fry beef strips/ chicken strips in small batches for 1-2 minutes. Remove when cooked and allow wok to reheat before stir-frying next batch
4. Heat remaining oil in wok. Stir-fry capsicum, celery and mushrooms for 1-2 minutes. Return stir-fried meat.
5. Stir in teriyaki sauce. Allow to heat through for 1-2 minutes.
Ingredients:
500 gm lean beef strips/500 gm chicken breast fillet strips
1tbsp canola oil
1tsp crushed/minced garlic
1 tsp sliced ginger
1 red capsicum, sliced
2 sticks celery
50gm mushrooms, sliced
¼ cup teriyaki sauce (mirin and soy sauce)
Ingredients:
•1/8 cup soy sauce
•1/8 cup mirin (sweet rice wine)
•*(soy sauce : mirin = 1:1)
•1/2 Tbsp sugar
Preparation:
Combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture. Store the sauce in a clean bottle in the refrigerator.
*If you don't have mirin, you can substitute sake and sugar for mirin. The ratio of sake to sugar is 3 to 1. Adjust the amount of sugar, depending on your preference.
How to:
1. Mix beef strips/chicken strips with half oil, garlic and ginger
2. Heat wok (or frypan) on high.
3. Stir-fry beef strips/ chicken strips in small batches for 1-2 minutes. Remove when cooked and allow wok to reheat before stir-frying next batch
4. Heat remaining oil in wok. Stir-fry capsicum, celery and mushrooms for 1-2 minutes. Return stir-fried meat.
5. Stir in teriyaki sauce. Allow to heat through for 1-2 minutes.
Fishball and Watercress with Red dates
Fish ball and Watercress with Red Dates
Ingredients:
10 fresh fish balls
200g watercress, seperate leaves from stems, washed, soaked and drained
4 dried Chinese red dates
1 Chinese Soup spoonIkan Bilis
Method:
1. Wash off the saltiness of dried ikan bilis
2. Put red dates and ikan bilis to a litre of water and bring to a boil for about 10-20 mins
3. Add stems of watercress and simmer for 10 min or bring to a boil and put into thermal pot
4. Add the leaves when soup boils again
5. Add the fishballs to cook. When fishball floats, they are ready.
6. Watercress is cooked when it turns a dark green. Bring up heat to a boil just before turning off the fire.
Ingredients:
10 fresh fish balls
200g watercress, seperate leaves from stems, washed, soaked and drained
4 dried Chinese red dates
1 Chinese Soup spoonIkan Bilis
Method:
1. Wash off the saltiness of dried ikan bilis
2. Put red dates and ikan bilis to a litre of water and bring to a boil for about 10-20 mins
3. Add stems of watercress and simmer for 10 min or bring to a boil and put into thermal pot
4. Add the leaves when soup boils again
5. Add the fishballs to cook. When fishball floats, they are ready.
6. Watercress is cooked when it turns a dark green. Bring up heat to a boil just before turning off the fire.
Wednesday, November 10, 2010
Dou Miao soup with minced meat
Dou Miao soup with minced meat
Ingredients (serves 4):
200g Dou Miao
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Heat up a wok. Saute some minced garlic and onions. Fry minced meat in a little oil, breaking it into little pieces.
2. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Ingredients (serves 4):
200g Dou Miao
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Heat up a wok. Saute some minced garlic and onions. Fry minced meat in a little oil, breaking it into little pieces.
2. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Wolfberry leaves soup with minced meat
Wolfberry leaves soup with minced meat
Ingredients (serves 4):
200g boxthorn leaves
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Strip the leaves from the thorny stems, reserve and rinse.
2. Heat up a wok and fry minced meat in a little oil, breaking it into little pieces.
3. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the boxthorn leaves.
4. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Ingredients (serves 4):
200g boxthorn leaves
100g minced meat
1tbsp wolfberries
1 egg
Pepper to taste
Method:
1. Strip the leaves from the thorny stems, reserve and rinse.
2. Heat up a wok and fry minced meat in a little oil, breaking it into little pieces.
3. Add about a litre of water and bring to a boil and then lower to a simmer, before adding the boxthorn leaves.
4. Crack egg into soup or if using salted egg, cut yolk into small pieces. Add yolk to soup. Beat up white and add the mixture into the simmering soup. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.
Hairy Marrow with dried scallops Soup
Hairy Marrow with dried scallops Soup
Ingredients:
30g dried scallops, rinse and soak in sufficient water to cover
2-3 dried mushrooms soaked in sufficient water to cover
250g pork loin bones
2-3 slices ginger
1 hairy marrow, cut into slices and halved again like semi circles
1100-1200ml water
Method:
1. Blanch pork loin bones with boiling water. Drain and set aside.
2. Bring water to boil and then add in all ingredients.
3. When the water is boiling, add in 2 tbsp of tiparos fish sauce for taste and boil another 10 min then transfer to thermal pot.
Ingredients:
30g dried scallops, rinse and soak in sufficient water to cover
2-3 dried mushrooms soaked in sufficient water to cover
250g pork loin bones
2-3 slices ginger
1 hairy marrow, cut into slices and halved again like semi circles
1100-1200ml water
Method:
1. Blanch pork loin bones with boiling water. Drain and set aside.
2. Bring water to boil and then add in all ingredients.
3. When the water is boiling, add in 2 tbsp of tiparos fish sauce for taste and boil another 10 min then transfer to thermal pot.
Honey baked Chicken Wings
Ingredients:
8 Chicken Wings (I use Sakura)
Seasoning (mixed)
1 tbsp light soy sauce
1 tbsp oyster sauce
A dash of pepper
1-2 slices of ginger cut to juliennes
2 tbsp honey
1/2 tsp dark soy sauce
Method:
Pat chicken dry and place in a big bowl or plastic container. Pour in seasoning and toss well to coat (give chicken a good massage). Refrigerate marinated chicken wings, preferably overnight or at least 5 -6 hours. Just before grilling, drizzle some oil on the marinated chicken. Stir well to blend.
Line a try with aluminium foil and grill chicken wings in a pre heated oven at 200C on ventilated double grill mode for 20-25 min. After about 10-12 minutes, turn the chicken wings to let it grill on the other side. grill until chicken is nicely brown.
*you can slice some potatoes and put them on the foil first and put the wings on top of the potatoes. then u get baked potatoes too :)
8 Chicken Wings (I use Sakura)
Seasoning (mixed)
1 tbsp light soy sauce
1 tbsp oyster sauce
A dash of pepper
1-2 slices of ginger cut to juliennes
2 tbsp honey
1/2 tsp dark soy sauce
Method:
Pat chicken dry and place in a big bowl or plastic container. Pour in seasoning and toss well to coat (give chicken a good massage). Refrigerate marinated chicken wings, preferably overnight or at least 5 -6 hours. Just before grilling, drizzle some oil on the marinated chicken. Stir well to blend.
Line a try with aluminium foil and grill chicken wings in a pre heated oven at 200C on ventilated double grill mode for 20-25 min. After about 10-12 minutes, turn the chicken wings to let it grill on the other side. grill until chicken is nicely brown.
*you can slice some potatoes and put them on the foil first and put the wings on top of the potatoes. then u get baked potatoes too :)
Fried Vegetables, minced pork with macaroni
Fried Vegetables with macaroni
Ingredients:
1/2 cup Macaroni
1 tbsp chopped garlic (4 cloves)
250gm mince pork
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Seasoning for minced pork:
1/2 tsp light soya sauce
1/2 tsp sesame oil
a pinch of corn flour mix with water
Method:
1. Use a large pot, add water and put macaroni to boil till al dente..
2. Drain off water and run through cold water to stop cooking.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
4. Add mince pork to stir fry.
5. Add sliced button mishrooms. Stir fry.
6. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Scoop Macaroni in a bowl and scoop veg over. Voila!
Vegetables with macaroni
You can also put the macaroni into the veg and mix together :)
Ingredients:
1/2 cup Macaroni
1 tbsp chopped garlic (4 cloves)
250gm mince pork
Wongbok cut to slices
1 carrot cut to strips
1 stem of cai sim
5 canned button mushroom sliced
Seasoning for minced pork:
1/2 tsp light soya sauce
1/2 tsp sesame oil
a pinch of corn flour mix with water
Method:
1. Use a large pot, add water and put macaroni to boil till al dente..
2. Drain off water and run through cold water to stop cooking.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
4. Add mince pork to stir fry.
5. Add sliced button mishrooms. Stir fry.
6. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
Scoop Macaroni in a bowl and scoop veg over. Voila!
Vegetables with macaroni
You can also put the macaroni into the veg and mix together :)
Monday, July 26, 2010
Quinoa
I just realised in the cabinets I've got a pack of quinoa that is gonna expire in a month! I only know how to cook quinoa like how I cook porridge with minced pork so I googled for some recipes and here's what I've got.
Something I gonna try....
First, how to cook Quinoa....
In a medium (3-4 quart) pan over high heat, bring 3 cups water to a boil. In a strainer, rinse 1 1/2 cups quinoa under running water and drain thoroughly (this ensures you remove any remaining saponins which can make your quinoa bitter). Add quinoa and 1/4 teaspoon salt to pan with boiling water. Adjust heat to maintain a simmer, cover, and cook until water is absorbed and quinoa is tender to bite, 20 to 25 minutes. (Makes 5 cups or about 4 servings.)
Alternatively, a quick and easy way is to cook it like how you do rice :)
2 parts water to 1 part quinoa.
Warm Quinoa Breakfast Cereal
1 cup prepared quinoa
1/2-3/4 cup skim milk (depending on the consistency you like) ( I use soy milk)
1 teaspoon unsalted butter (I use non dairy margaine)
1 tablespoon honey
1 teaspoon cinnamon
1/3 cup golden raisins
1/4 cup toasted almonds
Place prepared or leftover quinoa in a sauce pan. Add milk, butter, honey, cinnamon and raisins. Bring to a simmer and cook, stirring frequently, for 5 minutes or until the cereal thickens slightly. Garnish with nuts and an additional drizzle of honey if you like. Makes one very hearty serving or two more modest ones.
You can also cook the quinoa IN milk and vary your fruits (think peaches, apples, blueberries) and your toppings (pecans, sunflower seeds).
Something I gonna try....
First, how to cook Quinoa....
In a medium (3-4 quart) pan over high heat, bring 3 cups water to a boil. In a strainer, rinse 1 1/2 cups quinoa under running water and drain thoroughly (this ensures you remove any remaining saponins which can make your quinoa bitter). Add quinoa and 1/4 teaspoon salt to pan with boiling water. Adjust heat to maintain a simmer, cover, and cook until water is absorbed and quinoa is tender to bite, 20 to 25 minutes. (Makes 5 cups or about 4 servings.)
Alternatively, a quick and easy way is to cook it like how you do rice :)
2 parts water to 1 part quinoa.
Warm Quinoa Breakfast Cereal
1 cup prepared quinoa
1/2-3/4 cup skim milk (depending on the consistency you like) ( I use soy milk)
1 teaspoon unsalted butter (I use non dairy margaine)
1 tablespoon honey
1 teaspoon cinnamon
1/3 cup golden raisins
1/4 cup toasted almonds
Place prepared or leftover quinoa in a sauce pan. Add milk, butter, honey, cinnamon and raisins. Bring to a simmer and cook, stirring frequently, for 5 minutes or until the cereal thickens slightly. Garnish with nuts and an additional drizzle of honey if you like. Makes one very hearty serving or two more modest ones.
You can also cook the quinoa IN milk and vary your fruits (think peaches, apples, blueberries) and your toppings (pecans, sunflower seeds).
Sunday, July 25, 2010
Fish Porridge with Spinach
Recipe by Jean Lee
Ingredients (two servings)
150g fish fillet
50g spinach leaves
1 tsp ginger julienne (fine shreds) (I put in 2-3 slices of ginger so i can take them out easily as the kids are adversed to eating the ginger julienne
4-6 Chinese red dates
1/2 cup rice
Salt and pepper to taste ( I omit these coz i make it for this for the children)
Method:
1. Wash and soak rice
2. Skin fish fillet and slice finely. Marinate in 1 tsp oil and a little salt (alternatively, i marinade it in 1 tsp of sesame oil and light soya sauce)
3. After soaking spinach leaves for a while, wash spinach leaves well and drain. Slice into thin shreds.
4. Place soaked rice, chinese red dates and 2 cups of water into a pot. Simmer until rice grains "blossom"
5. Add fish slices, shredded ginger and spinach and bring porridge to a boil. Turn down heat, simmer another 5 minutes and serve hot.
From step 4, I put everything into the pot and let it boil and transfer to thermal pot.
Ingredients (two servings)
150g fish fillet
50g spinach leaves
1 tsp ginger julienne (fine shreds) (I put in 2-3 slices of ginger so i can take them out easily as the kids are adversed to eating the ginger julienne
4-6 Chinese red dates
1/2 cup rice
Salt and pepper to taste ( I omit these coz i make it for this for the children)
Method:
1. Wash and soak rice
2. Skin fish fillet and slice finely. Marinate in 1 tsp oil and a little salt (alternatively, i marinade it in 1 tsp of sesame oil and light soya sauce)
3. After soaking spinach leaves for a while, wash spinach leaves well and drain. Slice into thin shreds.
4. Place soaked rice, chinese red dates and 2 cups of water into a pot. Simmer until rice grains "blossom"
5. Add fish slices, shredded ginger and spinach and bring porridge to a boil. Turn down heat, simmer another 5 minutes and serve hot.
From step 4, I put everything into the pot and let it boil and transfer to thermal pot.
Thursday, July 22, 2010
July 22 dinner
Dinner:
Soup: Beiqi, Huaishan, Gouji zi, Dried longan + Beef cubes
Meat: BBQ Pork Ribs
Other: Steam Egg with Minced Pork
Veg: Stir Fry Organic Cai Sim with Mushrooms
Bei Qi Huaishan, gouji zi Dried Longan with Beef
Ingredients
Beiqi (about 4-6 pieces)
Huaishan (about 6 pieces)
Gouji (1 soup spoon)
Longan (8-10 pieces)
250 gm of Beef Cubes (for stewing or soup kind)
Method:
1. Boil a small pot of water. Turn off fire. Put in beef cubes to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Pour in herbs. Put in blanched beef cubes. Let it boil for 10-20 minutes then transfer to thermal pot.
BBQ Pork Ribs
Ingredients:
700g pork ribs chopped into 8-10 cm length
Marinade:
2 tbsp light soya sauce
5 shallots pounded and squeeze for juice
1 tbsp ginger juice
2 tbsp honey
1 tbsp barbecue sauce
1 tbsp corn oil
1/4 tsp pepper
Method:
Marinade pork ribs with combined marinade for at least several hours or preferably overnight in the refrigerator.
Place ribs on top of sliced potatoes and bake at 190 deg for 25-30 min. Turn over halfway through cooking time. With the remaining marinade, cook in a small non-stick saucepan for 1-2 minutes then simmer gently until the sauce boils and pour over the pork ribs tot moisten it and make it tasty.
Steam Egg with Minced Pork
Ingredients
Eggs 3
Minced Pork (season with sesame oil and light soya sauce)
Method:
Beat eggs. Add 1/2 a teaspoon of light soya sauce and a dash of pepper. add 1/2 amount of water and beat.
Season minced pork with 1/2 a tsp of sesame oil and 1/2 tsp of light soya sauce.
Press minced pork on a plate. Pour egg mixture on top.
Steam.
Soup: Beiqi, Huaishan, Gouji zi, Dried longan + Beef cubes
Meat: BBQ Pork Ribs
Other: Steam Egg with Minced Pork
Veg: Stir Fry Organic Cai Sim with Mushrooms
Bei Qi Huaishan, gouji zi Dried Longan with Beef
Ingredients
Beiqi (about 4-6 pieces)
Huaishan (about 6 pieces)
Gouji (1 soup spoon)
Longan (8-10 pieces)
250 gm of Beef Cubes (for stewing or soup kind)
Method:
1. Boil a small pot of water. Turn off fire. Put in beef cubes to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Pour in herbs. Put in blanched beef cubes. Let it boil for 10-20 minutes then transfer to thermal pot.
BBQ Pork Ribs
Ingredients:
700g pork ribs chopped into 8-10 cm length
Marinade:
2 tbsp light soya sauce
5 shallots pounded and squeeze for juice
1 tbsp ginger juice
2 tbsp honey
1 tbsp barbecue sauce
1 tbsp corn oil
1/4 tsp pepper
Method:
Marinade pork ribs with combined marinade for at least several hours or preferably overnight in the refrigerator.
Place ribs on top of sliced potatoes and bake at 190 deg for 25-30 min. Turn over halfway through cooking time. With the remaining marinade, cook in a small non-stick saucepan for 1-2 minutes then simmer gently until the sauce boils and pour over the pork ribs tot moisten it and make it tasty.
Steam Egg with Minced Pork
Ingredients
Eggs 3
Minced Pork (season with sesame oil and light soya sauce)
Method:
Beat eggs. Add 1/2 a teaspoon of light soya sauce and a dash of pepper. add 1/2 amount of water and beat.
Season minced pork with 1/2 a tsp of sesame oil and 1/2 tsp of light soya sauce.
Press minced pork on a plate. Pour egg mixture on top.
Steam.
Wednesday, May 5, 2010
Tze Char kinda pork slice bee hoon
Cook simple beehoon set aside
Season pork slices with 1 tsp of sugar and 1 tsp of corn flour. Leave for at least half hour.
Gravy
Ingredients:
5 cloves of garlic minced
4 Soup spoon sesame oil
1 Soup spoon Dark sauce
2 Soup spoon light sauce
2 soup spoon fish sauce
50g potato flour mix with 70ml of water (set aside)
1. Add 4 Soup spoon of sesame oil into wok
2. Saute garlic. Add in pork slices to stir fry till cooked. Add in vegetables. Add in 1 Soup spoon Dark sauce, 2 Soup spoon light sauce, 2 soup spoon fish sauce and continue stir frying. Mix potato flour solution to loosen up flour and slowly spoon into wok. Add 2 cups of water slowly to get gravy.
Scoop gravy over pre cooked simple beehoon. Voila!
Season pork slices with 1 tsp of sugar and 1 tsp of corn flour. Leave for at least half hour.
Gravy
Ingredients:
5 cloves of garlic minced
4 Soup spoon sesame oil
1 Soup spoon Dark sauce
2 Soup spoon light sauce
2 soup spoon fish sauce
50g potato flour mix with 70ml of water (set aside)
1. Add 4 Soup spoon of sesame oil into wok
2. Saute garlic. Add in pork slices to stir fry till cooked. Add in vegetables. Add in 1 Soup spoon Dark sauce, 2 Soup spoon light sauce, 2 soup spoon fish sauce and continue stir frying. Mix potato flour solution to loosen up flour and slowly spoon into wok. Add 2 cups of water slowly to get gravy.
Scoop gravy over pre cooked simple beehoon. Voila!
Apple & Pear Soup
May 5 2010 Dinner
Apple & Pear Soup
Ingredients:
2 apples cut into slices
1 chinese pear cut into slices
4 Honey dates
Nan xing Bei xing 1 soup spoon each
250g pork loin bones
1100-1200ml water
Method:
1. Blanch pork loin bones with boiling water. Drain and set aside.
2. Bring water to boil and then add in all ingredients.
3. When the water is boiling, add in 2 tbsp of tiparos fish sauce for taste and transfer to thermal pot.
Apple & Pear Soup
Ingredients:
2 apples cut into slices
1 chinese pear cut into slices
4 Honey dates
Nan xing Bei xing 1 soup spoon each
250g pork loin bones
1100-1200ml water
Method:
1. Blanch pork loin bones with boiling water. Drain and set aside.
2. Bring water to boil and then add in all ingredients.
3. When the water is boiling, add in 2 tbsp of tiparos fish sauce for taste and transfer to thermal pot.
Thursday, April 29, 2010
Simple Fried Bee Hoon
April 26 2010
Ingredients:
1 packet of beehoon
1 tbsp chopped garlic
Seasoning A:
3 tbsp dark soya sauce
3 tbsp light soya sauce
3 tbsp sesame oil
Seasoning B:
3 tsp Fish Sauce
2 tbsp Sweet Black sauce
Optional:
Brocolli, Celery, Carrots, mushroom,
Leafy green vegetable
Method:
1. Use a large pot, add water and seasoning A to mix.
2. Put whole packet of bee hoon to soak for 1 hour till it’s soft.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
4. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
5. Add Bee hoon, 200 ml of seasoning water and seasoning B to stir fry.
6. When bee hoon is coated, add green leafy vegetables.
Ingredients:
1 packet of beehoon
1 tbsp chopped garlic
Seasoning A:
3 tbsp dark soya sauce
3 tbsp light soya sauce
3 tbsp sesame oil
Seasoning B:
3 tsp Fish Sauce
2 tbsp Sweet Black sauce
Optional:
Brocolli, Celery, Carrots, mushroom,
Leafy green vegetable
Method:
1. Use a large pot, add water and seasoning A to mix.
2. Put whole packet of bee hoon to soak for 1 hour till it’s soft.
3. Heat up wok with 1 tbsp of cooking oil. Saute chopped garlic till fragrant.
4. Add vegetable to stir fry. Cover lid ( I use Esiway wok) till smell comes out.
5. Add Bee hoon, 200 ml of seasoning water and seasoning B to stir fry.
6. When bee hoon is coated, add green leafy vegetables.
Chicken Rice, Pao Shen Soup and Stir Fry Cai Sim with Ikan Bilis
April 28 2010 Dinner
Chicken Rice
550gm Chicken parts, cut to small bite size
2 Chinese Sausages, sliced thinly
8 Dried Chinese Mushroom, sliced
1 can Button mushrooms sliced
3 cups of rice, rinsed and drained
5 shallots sliced thinly
Spring onions used for garnishing
Seasoning:
1 tbsp light soya sauce
1 tbsp hua tiao jiu
1 tbsp oyster sauce (I use vegetarian mushroom sauce)
1 tsp sesame oil
A dash of pepper
Method:
1. Marinade chicken with seasoning for at least 30 min, longer better.
2. Heat up wok, saute shallots until fragrant and golden brown. Dish up and set aside
3. Heat up wok and stir fry mushrooms for a while. Add in chicken to stir fry till half cooked.
4. Put rice in rice cooker with the mushroom water and add more if needed to make the amount of water to cook rice. Stir in the stir fried mushroom and chicken. When rice is about 80% cooked, add in pumpkin and shallots to continue cooking until the rice is cooked thoroughly. Use a spatula to loosen and fluff up the rice.
5. Garnish with spring onions and serve.
Pao Shen Soup with Chicken
Stir Fried Cai Sim with Ikan Bilis
Chicken Rice
550gm Chicken parts, cut to small bite size
2 Chinese Sausages, sliced thinly
8 Dried Chinese Mushroom, sliced
1 can Button mushrooms sliced
3 cups of rice, rinsed and drained
5 shallots sliced thinly
Spring onions used for garnishing
Seasoning:
1 tbsp light soya sauce
1 tbsp hua tiao jiu
1 tbsp oyster sauce (I use vegetarian mushroom sauce)
1 tsp sesame oil
A dash of pepper
Method:
1. Marinade chicken with seasoning for at least 30 min, longer better.
2. Heat up wok, saute shallots until fragrant and golden brown. Dish up and set aside
3. Heat up wok and stir fry mushrooms for a while. Add in chicken to stir fry till half cooked.
4. Put rice in rice cooker with the mushroom water and add more if needed to make the amount of water to cook rice. Stir in the stir fried mushroom and chicken. When rice is about 80% cooked, add in pumpkin and shallots to continue cooking until the rice is cooked thoroughly. Use a spatula to loosen and fluff up the rice.
5. Garnish with spring onions and serve.
Pao Shen Soup with Chicken
Stir Fried Cai Sim with Ikan Bilis
Fresh Huai Shan Carrot Soup
April 29 2010 Dinner
Fresh Huai Shan Carrot Soup
Fresh Huai Shan 1 portion sliced to 1 cm thick
Carrots cut to 1 cm thick
Yuzhu 20g
Red Dates 10
Wolfberries 10g
Pork Ribs 250 gm
Method:
1. In a large pot, add pre blanched pork ribs and water to boil
3. Add rest of ingredients to cook
4. Simmer over low heat for 45 min to an hour
5. Add 1-2 tablespoon of tiparos fish sauce to taste in the last 10 min of boiling
6. Put into crock pot if you like to slow cook.
Hotdogs
Brocolli and carrots stir Fry
Fresh Huai Shan Carrot Soup
Fresh Huai Shan 1 portion sliced to 1 cm thick
Carrots cut to 1 cm thick
Yuzhu 20g
Red Dates 10
Wolfberries 10g
Pork Ribs 250 gm
Method:
1. In a large pot, add pre blanched pork ribs and water to boil
3. Add rest of ingredients to cook
4. Simmer over low heat for 45 min to an hour
5. Add 1-2 tablespoon of tiparos fish sauce to taste in the last 10 min of boiling
6. Put into crock pot if you like to slow cook.
Hotdogs
Brocolli and carrots stir Fry
Monday, April 26, 2010
Hammy Hash Browns
April 26 2010 Kids Lunch
Hammy Hash Browns
Ingredients:
4 large potatoes, peeled
100g ham, finely chopped
6 Spring onions, sliced
A dash of pepper
1 tbsp olive oil
1 tbsp dairy free margarine
Method:
1. Boil the potatoes until just cooked. Drain and set aside to cool
2. Grate the potatoes and combine with the ham and spring onions, then add a dash of pepper. Make into little patties.
3. Heat the oil and margarine in a large non stick fry pan. Cook over medium low heat for about 5 min or until golden brown. Turn over and cook the other side until crisp. Drain on absorbent paper.
Hammy Hash Browns
Ingredients:
4 large potatoes, peeled
100g ham, finely chopped
6 Spring onions, sliced
A dash of pepper
1 tbsp olive oil
1 tbsp dairy free margarine
Method:
1. Boil the potatoes until just cooked. Drain and set aside to cool
2. Grate the potatoes and combine with the ham and spring onions, then add a dash of pepper. Make into little patties.
3. Heat the oil and margarine in a large non stick fry pan. Cook over medium low heat for about 5 min or until golden brown. Turn over and cook the other side until crisp. Drain on absorbent paper.
Sunday, April 25, 2010
Alphabet & elbows Pasta Soup
April 23 2010 Dinner
Alphabet & elbows Pasta Soup
Ingredients
½ Cup Alphabet Pasta
¼ cup elbows pasta
Finely chopped cai sim or spinach
1 potato cut into cubes
1 carrot cut into cubes
1 stalk of celery cut into cubes
½ Onion finely diced
1 clove of garlic, minced
1 tomato
2-3 slices of ginger
Fish
Method:
1. Preheat a small pot and stir fry the onion, ginger and garlic with some oil until fragrant. Then add in the potatoes, celery and carrots
2. Stir fry for a few seconds then add in tomato and suitable amount of water and bring to a boil. Add in the cai sim or spinach and let it simmer for 2-3 minutes.
3. Add Meat/Fish / fishballs. Let it simmer for 2-3 mins. Transfer to thermal pot.
4. Cook the alphabets and elbows in a separate pot according to the packet instruction then drain and rinse with cold water. This stops the cooking process and prevents the pasta from sticking together.
5. Scoop the pasta and pour the soup over and serve.
Alphabet & elbows Pasta Soup
Ingredients
½ Cup Alphabet Pasta
¼ cup elbows pasta
Finely chopped cai sim or spinach
1 potato cut into cubes
1 carrot cut into cubes
1 stalk of celery cut into cubes
½ Onion finely diced
1 clove of garlic, minced
1 tomato
2-3 slices of ginger
Fish
Method:
1. Preheat a small pot and stir fry the onion, ginger and garlic with some oil until fragrant. Then add in the potatoes, celery and carrots
2. Stir fry for a few seconds then add in tomato and suitable amount of water and bring to a boil. Add in the cai sim or spinach and let it simmer for 2-3 minutes.
3. Add Meat/Fish / fishballs. Let it simmer for 2-3 mins. Transfer to thermal pot.
4. Cook the alphabets and elbows in a separate pot according to the packet instruction then drain and rinse with cold water. This stops the cooking process and prevents the pasta from sticking together.
5. Scoop the pasta and pour the soup over and serve.
Crispy Chicken Bites
Crispy Chicken Bites
Ingredients:
2 Chicken breast fillets. Skin removed
1 egg, lightly beaten
¼ tsp ground black pepper
½ tsp crushed garlic
¼ tsp ground mustard powder
½ cup cornflake crumbs
Method:
1. Preheat oven to moderate 180 deg. Line oven tray with foil or baking paper.
2. Cut chicken breast into strips
3. Combine egg, garlic, pepper and mustard in medium mixing bowl. Whisk until smooth. Dip fillet strips in egg mixture a few at a time. Coat with crumbs. Shake off excess.
4.Place chicken on prepared tray. Baked 10-15 minutes or until crisp and golden.
Ingredients:
2 Chicken breast fillets. Skin removed
1 egg, lightly beaten
¼ tsp ground black pepper
½ tsp crushed garlic
¼ tsp ground mustard powder
½ cup cornflake crumbs
Method:
1. Preheat oven to moderate 180 deg. Line oven tray with foil or baking paper.
2. Cut chicken breast into strips
3. Combine egg, garlic, pepper and mustard in medium mixing bowl. Whisk until smooth. Dip fillet strips in egg mixture a few at a time. Coat with crumbs. Shake off excess.
4.Place chicken on prepared tray. Baked 10-15 minutes or until crisp and golden.
Thursday, April 22, 2010
Stew Chicken Wings with mushrooms and beancurd skin + Bei Qi Huai Shan Gouji Longan Pork Ribs Soup
April 20 2010 Dinner
Stew Chicken Wings with mushrooms and bean curd sticks
Ingredients:
12- 15 pieces of chicken wings
8 Chinese mushrooms soaked and sliced
10 button mushrooms, sliced
Few pieces of bean curd sticks
1 large Onion, chopped
3 slices ginger
Marinade
1 tbsp Light soya sauce
1 tbsp dark soya sauce
2 tbsp Vegetarian Oyster Mushroom sauce
1 tbsp Hua Tiao Jiu
1/2 tsp of kicap manis sweet
1/2 tsp of sugar
Method:
1. Stir fry ginger and onions in hot oil till fragrant.
2. Add in the mushrooms and chicken pieces and fry for about 2 minutes.
3. Add in the mushroom water (2 cups) or enough to cover the ingredients and let it boil for a while. Add in bean curd sticks
4. Let it simmer for about 10 minutes and transfer to thermal pot.
Bei Qi Huaishan, gouji Longan with Pork Ribs
Beiqi
Huaishan
Gouji
Longan
250 gm of pork ribs
1. Boil a small pot of water. Turn off fire. Put in pork ribs to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Pour in herbs. Put in blanched ribs. Let it boil for 10-20 minutes then transfer to thermal pot.
Stew Chicken Wings with mushrooms and bean curd sticks
Ingredients:
12- 15 pieces of chicken wings
8 Chinese mushrooms soaked and sliced
10 button mushrooms, sliced
Few pieces of bean curd sticks
1 large Onion, chopped
3 slices ginger
Marinade
1 tbsp Light soya sauce
1 tbsp dark soya sauce
2 tbsp Vegetarian Oyster Mushroom sauce
1 tbsp Hua Tiao Jiu
1/2 tsp of kicap manis sweet
1/2 tsp of sugar
Method:
1. Stir fry ginger and onions in hot oil till fragrant.
2. Add in the mushrooms and chicken pieces and fry for about 2 minutes.
3. Add in the mushroom water (2 cups) or enough to cover the ingredients and let it boil for a while. Add in bean curd sticks
4. Let it simmer for about 10 minutes and transfer to thermal pot.
Bei Qi Huaishan, gouji Longan with Pork Ribs
Beiqi
Huaishan
Gouji
Longan
250 gm of pork ribs
1. Boil a small pot of water. Turn off fire. Put in pork ribs to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Pour in herbs. Put in blanched ribs. Let it boil for 10-20 minutes then transfer to thermal pot.
Dark Sauce Pork + ABC Soup
April 21 2010 Dinner
Dark Sauce Pork with Tau Kwa and Eggs
Ingredients:
300gm belly pork, sliced to chunks
4-6 eggs, hard boiled and shelled
10 quails eggs, hard boiled and shelled
2 pieces of taukwa, sliced and fried.
2 bulbs garlic, broken into cloves, skin on
1 cup dark soya sauce
1/2 cup light soya sauce
2 sticks cinnamon
3-4 pods star anise
1tsp cloves
50gm sugar
salt and pepper to taste
Method:
1. Heat up a little oil in the pan and add garlic cloves. Fry till cloves and lightly browned and fragrant.
2. Add sugar to caramelise. Once sugar caramelises, add pork chunks and toss well to coat. Add all the spices and stir to mix.
3. Allow the pork to sear completely, then add soya sauces and enough water to cover th mixture. Bring to a boil.
4. Add the eggs and tau kwa and let it simmer for about 10-20 min and transfer to thermal pot
ABC Soup
Ingredients:
200-250gm Pork Ribs
2 potatoes cut to quarters
3 carrots cut to cubes
1 tomato cut to cubes
1 onion
2-3 slices ginger
Method:
1. Boil a small pot of water. Turn off fire. Put in pork ribs to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Put all ingredients in. Boil for 10-20 min and transfer to thermal pot. Leave it in for 4-5 hours
Dark Sauce Pork with Tau Kwa and Eggs
Ingredients:
300gm belly pork, sliced to chunks
4-6 eggs, hard boiled and shelled
10 quails eggs, hard boiled and shelled
2 pieces of taukwa, sliced and fried.
2 bulbs garlic, broken into cloves, skin on
1 cup dark soya sauce
1/2 cup light soya sauce
2 sticks cinnamon
3-4 pods star anise
1tsp cloves
50gm sugar
salt and pepper to taste
Method:
1. Heat up a little oil in the pan and add garlic cloves. Fry till cloves and lightly browned and fragrant.
2. Add sugar to caramelise. Once sugar caramelises, add pork chunks and toss well to coat. Add all the spices and stir to mix.
3. Allow the pork to sear completely, then add soya sauces and enough water to cover th mixture. Bring to a boil.
4. Add the eggs and tau kwa and let it simmer for about 10-20 min and transfer to thermal pot
ABC Soup
Ingredients:
200-250gm Pork Ribs
2 potatoes cut to quarters
3 carrots cut to cubes
1 tomato cut to cubes
1 onion
2-3 slices ginger
Method:
1. Boil a small pot of water. Turn off fire. Put in pork ribs to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Put all ingredients in. Boil for 10-20 min and transfer to thermal pot. Leave it in for 4-5 hours
Stew Chicken wings with red dates and ginger and 补气汤
April 22 2010 Dinner
1. Stew Chicken wings with red dates and ginger
2. 补气汤
for vegetables, it was sliced tomatoes and cucumbers.
Stew Chicken Wings with red dates and ginger
Ingredients:
13 Mid joints wings
15 red dates
8 cloves of garlic
6 slices of ginger
6 Tbsp of Hua Tiao Jiu
Water
Method:
Place all the ingredients into a pot and add enough water to cover the ingredients.
Cook over medium heat for about 10 min till boiling. Put into thermal pot.
补气汤
1. Boil a small pot of water. Turn off fire. Put in pork ribs to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Pour in packet ingredients (can be bought from Hock Hua). Put in blanched ribs. Let it boil for 10-20 minutes then transfer to thermal pot.
1. Stew Chicken wings with red dates and ginger
2. 补气汤
for vegetables, it was sliced tomatoes and cucumbers.
Stew Chicken Wings with red dates and ginger
Ingredients:
13 Mid joints wings
15 red dates
8 cloves of garlic
6 slices of ginger
6 Tbsp of Hua Tiao Jiu
Water
Method:
Place all the ingredients into a pot and add enough water to cover the ingredients.
Cook over medium heat for about 10 min till boiling. Put into thermal pot.
补气汤
1. Boil a small pot of water. Turn off fire. Put in pork ribs to blanch for 5-10 minutes.
2. Boil a pot of water for soup. Pour in packet ingredients (can be bought from Hock Hua). Put in blanched ribs. Let it boil for 10-20 minutes then transfer to thermal pot.
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