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.
Thursday, April 29, 2010
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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