Sunday, January 31, 2010
1/2 cup chopped preserved turnips/salted radish/Chai Poh (菜脯)
4 prawns (cut into small cube size)
dash of white pepper
1. Rinse the preserved turnips with water 3 times. Drain and squeeze out the excess water. Set aside.
2. Lightly beat up eggs in a bowl and add in dash of white pepper. Set aside.
3. Heat up the wok with 3 tbsp oil.
4. Add in preserved turnip and prawns. Continue stirring until prawns are cooked.
5. Pour the egg mixture into the wok. Lightly stir to blend well with preserved turnip and prawns. Then wait for the bottom egg to set and turn brown. Use the spatula to cut the eggs into a few pieces. Flip over and continue to cook until turn brown.
6. Dish out and serve hot.
2 chicken drumstick
5g American Ginseng (西洋参)
6 red dates
1 tbsp wolfberries
10g Yu Zhu (玉竹)
4 Huai Shan (淮山)
6 cups water
dash of salt to taste
1. Blanched the chicken drumstick with boiling water.
2. Bring the water to boil. Add in all the herbs and followed by chicken drumstick.
3. Cook the soup over a small fire about 1-4 hours.
4. Add salt to taste before serving.
Sunday, January 24, 2010
2 medium size tomatoes (cut into bite size)
2 tbsp tomato sauce
1 tbsp sugar
dash of salt and white pepper
1. Beat the eggs. Add salt and white pepper then beat to blend well. Set aside.
2. Heat up a wok with 1 tbsp cooking oil. Stir fry the tomatoes.
3. Add in tomato sauce and sugar. (Making sweet and sour mix according to your personal preference)
4. Dish up and set aside.
5. Clean the wok. Heat up with 3 tbsp cooking oil.
6. Pour in egg mixture into the wok.
7. Stir the egg over low heat.Keep stirring the eggs with gentle until eggs are softly set but still moist.
8. Stir in cooked tomatoes to mix well.
9. Garnish with spring onion. Serve immediately.
Thursday, January 14, 2010
3/4 pack mee diao (for 4 servings)
10 prawns (cut into small cubes size)
1 cup ground pork (marinated with pepper, light soya sauce, sesame oil and cornflour)
1 red chilli (thinly sliced)
6 cloves garlic (chopped)
6 shallots (thinly sliced)
1/4 cup dried shrimp (chopped)
1 brinjal (cut into small cubes size)
1 stalk coriander leaves (chopped)
1 tbsp oyster sauce
2 tbsp Lee Kum Kee chilli bean sauce (Toban Djan)
1/2 tbsp fermented soy bean paste
1 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp cornflour
2 cups water
dash of salt, sugar and pepper to taste
1. Heat up 4 tbsp olive oil. Saute shallots until golden brown then set aside.
2. Stir fry brinjal until slight burnt. Set aside.
3. Heat up 3 tbsp oil. Saute garlic and dried shrimp until fragrant.
4. Add ground pork. Continue stirring until pork is cooked.
5. Stir in prawns.
6. Add in red chilli and fried brinjal.
7. Stir in seasoning. Let it simmer for 1 minute or until gravy has thicken. Lastly, stir in chopped coriander leaves.
8. In the mean time, cook the long life noodle in the boiling water for 2-3 minutes then drain. Stir in fried shallots with shallot oil.
9. Place the noodle on plate, top with the gravy. Sprinkle some fried shallots.
10. Serve hot.
Monday, January 11, 2010
8 prawns (half-shelled and deveined)
1/2 medium size pumpkin
4 pieces Ayamas Chicken Meatloaf/ham
125g Korean Kimchi
1/2 red chilli (thinly slices)
2 packs udon
5 garlic (chopped)
light soya sauce
1. Cut the pumpkin into thin pieces/cubes, steam until soft then mash into paste form. Set aside.
2. Place Japanese Udon noodles into boiling water for a minute and then drain away the water.
3. Heat up 1 tbsp oil. Pan fry meatloaf until slightly brown color. Cut into bite-sized pieces. Set aside.
4. Saute garlic until fragrant.
5. Add prawns, stir fry until prawns are almost cooked.
6. Add in red chilli and kimchi. Continue stirring until aromatic.
7. Add in Udon and pumpkin paste. Stir to mix well.
8. Add in ham.
9. Season with salt, sugar and light soya sauce.
10. Serve immediately.
1 onion (thinly sliced)
1/2 tin green peas
5 button mushroom (thinly sliced)
2 pieces square cheese
1/2 cup milk
salt, sugar, pepper to taste
1/3 red chilli (thinly sliced)
5 tbsp flour
1 tbsp butter
2 tbsp kentucky flour
1 tbsp cornflour
1. Cut the chicken breast into pieces then tenderize the chicken fillets with meat tenderizing hammer.
2. Marinate the chicken fillets for 10 minutes.
3. Coat the marinated chicken fillets with flour. Shake any excess flour off the chicken fillets.
4. Then deep fry the chicken fillets until golden brown. Set aside and arrange on a plate.
5. Heat up 1 tbsp butter and then saute onion until fragrant.
6. Put in button mushroom. Continue stirring for a while then add in red chilli.
7. Pour in milk and let it boil.
8. Add in green peas and 2 pieces cheese. Cook until cheese has melted completely.
9. Season with salt, sugar and pepper to taste.
10. Mix in cornflour with milk if you prefer thicker gravy.
11. Pour the cheesy sauce all over the fried chicken fillets.
12. Serve hot.
Saturday, January 2, 2010
1/2 leek (thinly sliced)
salt and pepper to taste
light soya sauce
1. Beat eggs until blended and mix in salt, pepper and leeks.
2. Pour in egg mixture and cook for about 2-3 minutes on each side or until lightly brown.
3. Drizzle light soya sauce.
4. Serve hot.