红豆汤 / Red Bean Soup

Ingredients:

红豆 / Red Bean
果皮 / Dried Mandarin skin (1 small piece)
Sago
Water
Pandan leaves
Sugar / 冰糖 Rock Sugar

Method:
1. Wash the red bean once and drain.

2. Put red bean, dried mandarin skin, pandan leaves and water in a pot and bring it to boil till the bean is soft.

3. Soak the sago in a bowl of hot water, cover it for at least 10 minutes or till the sago is transparent.

4. Stir in the sago and mix well with the red bean soup.

5. Add sugar to taste.

6. Ready to serve.

Tips:
1. You may serve this cold. Just leave the soup to cool and keep in the refrigerator.
2. You may serve this with some 淡奶/Evaporated milk or Coconut milk for creamy taste.

Home-made Cucumber Sour Pickle II

This is another similar dish I made earlier... just in different shapes

Ingredients:

2 nos Cucumber, Cut into 2 inch

1 nos Carrot, Cut into 2 inch

1 nos Onion, Sliced

1 nos Red Chilli, Sliced

Sugar

Vinegar

Method:

1. Mix all the ingredients.

2. Keep in the container and soak it for 1 hour. Keep it in the fridge.

3. Ready to serve.

Kailan with Garlic and Oyster sauce

Ingredients:
Kailan, cut into 2 inch length
Carrot, sliced
Garlic, Chopped
2 tbsp Oil

Sauce:
Oyster sauce
Light soy sauce
Salt & pepper
Sesame oil

Method:
1. Boil a pot of water, add 1 tsp of each: Salt, Sugar & Oil.
2. Blanch kailan for 3 minutes, carrots for 5 minutes. Drain and arrange onto a serving dish.
3. Heat oil in a pan, saute the garlic till golden brown.
4. Pour in the sauce, just allow it to boil a little. (less than 20seconds)
5. Pour the sauce over the vegetable.
6. Ready to serve.

Lap Cheong Omelette

Ingredients:
Egg, beaten
Lap Cheong, sliced
Onion, sliced
Garlic, chopped
Oil
Salt and pepper

Method:
1. Season the egg with salt and pepper. Set aside.
2. Heat some oil in the pan, saute onion and lap cheong till brown.
3. Gently pour in the egg mixture cook until set.
4. Turn over the omelette and continue to cook for 1 minute.
5. Take the pan off the heat and slide the omelette onto a serving plate.
6. Ready to serve.

Stir Fried Pork with Dark Soy Sauce

Ingredients:
Siew Yuk / Roasted Pork Belly, cut into bite size
Ginger, cut into Julian's
Garlic, chopped
Spring Onion, cut into 2 inch length
Oil

Sauce:
Dark soy Sauce
Light soy sauce
Oyster sauce
Salt & Pepper
Sesame oil

Method:
1. Heat 1 tbsp of oil in a wok, shallow fry the pork until slightly brown. Drain and set aside
2. Put 1/2 tbsp of oil into the hot wok, put in ginger and garlic stir fry until golden brown.
3. Put in the pork and spring onion, stir well.
5. Season with sauce and continue to cook for 2 minutes.
6. Ready to serve.

Chocolate cake with ice cream

Ingredients:
Easy to make Chocolate Cake Mix
Vanilla Ice cream
Chocolate sauce
Nuts

Method:
1. Bake a Chocolate cake following the instruction on the box. Leave it to cool.
2. Cut the cake, arrange it on a plate.
3. Top with a scoop of ice cream.
4. Drizzle chocolate sauce around and over it.
5. Sprinkle a few nuts.
6. Ready to serve.

Tips:
1. Best way to serve those eadges of cake which are usually dry after baked.

Roasted Chicken Wings

Ingredients:
500 gm Chicken Wings
2 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
2 tbsp Char Siew Sauce [叉烧酱]
1 tsp Dark soy sauce

Method:

1. Clean and drain the chicken wings
2. Mix well the Char Siew sauce, cooking wine, dark soy sauce in a mixing bowl
3. Put in the chicken wings and marinate it in the fridge for at least 4 hrs
4. Pre-heat the oven at 180c for 15 minutes
5. Lay an aluminum foil on a baking tray and arrange the chicken wings onto the foil
6. Roast the chicken wings in oven at 180c for 25-30 minutes

Tips:
* Roasting the chicken wings on the foil can helps to avoid leaving the stubborned stains on the baking tray

Pizza

Ingredients:
Ready made Pizza dough
Cooked ham, Cube
Button Mushroom, Sliced
Onion, Sliced
Home-made tomato sauce
Salt & Pepper
Mozzarella cheese, Shaved

Method:
1. Pre heat the oven at 180c for 15 minutes.
2. Spread a layer of Home-made tomato sauce, sprinkle some salt and pepper.
3. Put the ham, button mushroom and onion as topping.
4. Sprinkle lots of mozzarella cheese to cover the pizza.
5. Bake in the oven at 180c for 10-15 minutes, until the cheese are melted and turning nice brown colour.
6. Ready to serve. Caution: It's Hot!!!

Claypot Chicken Rice

Ingredients:
2 cups Rice, washed and drained
3 cups Chicken stock
2 piece Chicken drumsticks, cut into pieces
5 nos Chinese mushrooms, soak and cut into half
1 nos Chinese sausage [腊肠], sliced
2 cm Salted Fish, sliced thinly, fried till crispy
Spring onion & fried garlic to garnish

Sauce:
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Oyster sauce
1 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
1 tbsp Sesame oil
1/2 tsp Pepper
1/2 tsp Sugar
1/2 tbsp Cornflour

Method:
1. Mix chicken, mushroom and sauce. Marinate it for 30 minutes.

2. Put rice and chicken stock into a clay pot, cover and bring to boil. Lower the fire and cook with low heat till holes are formed on top. (about 15 minutes)

3. Spread marinated chicken and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.

4. Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.

5. Sprinkle some spring onion on top. Ready to serve. Caution: The claypot is still hot!

Stir Fried Broccoli

Ingredients:
Broccoli, Cut into bite size
Carrot, Sliced
Garlic, Chopped
1 tbsp Oil
1 tbsp Corn flour
3 tbsp Water

Sauce:
Oyster sauce
Light soy sauce
Water
Salt
Pepper
Sesame oil

Method:
1. Bring a pot of water to boil add in a few drops of oil and 1/2 tsp of salt.
2. Blanch the broccoli and carrot for 1 minutes. Drain and put the vegetable in a bowl of ice water for 5 minutes. Drain and set aside.
3. Heat oil in a wok, cook the garlic till lightly golden brown.
4. Stir in broccoli and carrot.
5. Add in the sauce and boil.
6. Mix well corn flour and water to become a corn starch.
7. Stir in the corn starch to thicken the sauce
8. Ready to serve.

Baked Pasta

Ingredients:
1 portion Pasta
100gm Prawns
4 nos Button Mushroom, Sliced
5 tbsp Home-made Tomato sauce
1 tsp Olive oil
2 nos Garlic
Salt & crushed black pepper
Mozarella Cheese, shaved

Method:
1. Cook the pasta to "al dente"
2. Pre heat the oven at 180c for 15 minutes.
3. Heat olive oil in the pan, put in garlic cook for 2 minute
4. Add the prawns and button mushroom and cook for 5 minutes
5. Add the Home-made Tomato sauce and cook for 2 minutes
6. Stir in cooked pasta, season with salt and pepper. Cook for 1 minute
7. Dish it into a baking dish/bowl, top with lots of Mozzarella cheese.
8. Baked in a oven at 180c for 10 minutes, just to let the cheese melt and brown.
9. Ready to serve. Watch out, it's Hot!
Tips:
1. You may also use seafood, bacon, chicken.

Strawberry Milk Shake

Ingredients:
Strawberry
Vanilla Ice-cream
A little Fresh Milk
Few ice cubes

Method:
1. Put all ingredients in a blender, put the lid on firmly, and blend until smooth
2. Pour into a glass and garnish with a strawberry. Ready to serve.

Tips:
1. Adding the fresh milk helps to smooth the blending process.
2. Stir with a spoon to ensure the drink is evenly blended.
3. The straw will stand still at the center of a Good Milk Shake.

Lamb Chops

Ingredients:
Lamb chops
Mint jelly
Salt
Pepper
Carrots
Potatoes
Oil

Method:
1. Marinate the lamb chops with mint jelly, salt and pepper for at least 4 hours in the refrigerator. Set aside.
2. Boil the carrot for 5 minutes (to half cook it). Drain and set aside.
3. How to make Roast potatoes
4. Pre-heat the oven at 220c for 15 minutes.
5. Lay 2 aluminum foils on a baking tray (make it into 2 dish shape), drizzle some oil and arrange the lamb chops and carrots onto the foil. Sprinkle some salt and pepper on the carrots.
6. Roast the lamb chops in oven at 220c for 20 minutes. 15-20 minutes for the carrots.
7. Arrange the lamb chops, carrot and potatoes on to a plate. Serve with Mint Sauce.

Roasted Pork Ribs

This is a very simple yet easy to make dish. We both love it very much, and I always like to marinate them in big quantity and portion it into a few containers then freeze it. Whenever I want to cook them, just have to defrost the ribs a few hours before cooking.

Ingredients:
500 gm Pork Ribs (1.5 inch)
2 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
2 tbsp Char Siew Sauce [叉烧酱]
1 tsp Dark soy sauce

Method:

1. Clean and drain the pork ribs
2. Mix well the Char Siew sauce, cooking wine, dark soy sauce in a mixing bowl
3. Put in the pork ribs and marinate it in the fridge for at least 4 hrs
4. Pre-heat the oven at 180c for 15 minutes
5. Lay an aluminum foil on a baking tray and arrange the ribs onto the foil
6. Roast the ribs in oven at 180c for 25-30 minutes

Tips:
* Roasting the ribs on the foil can helps to avoid leaving the stubborned stains on the baking tray

Braised Pork in Dark Soy Sauce

Ingredients:
500 gm Pork Belly-3 cm thick / Pork Ribs-2 inch (or you can also mixed both)
10 nos Garlic cloves (with or without skin, washed)
2 cm Ginger (smashed lightly)
5 nos Shallots [小红葱/红葱头]
15 nos White/black peppercorns (smashed lightly)
3 cm Cinnamon stick [桂皮]
3 nos Star anise [八角]
3 cups Water
2 tsp Oil

Sauce:
2 tbsp Dark soy sauce
2 tbsp Light soy sauce
2 tsp Sugar (optional)
1 tsp Salt

Method:
1. Boil a pot of water and blanch pork. Then rinse under running tap water. Set aside.
2. Heat oil in a pot, put in the ginger, shallots, garlic cloves, cinnamon stick and star anise slightly brown for a minute. Add in the peppercorns.
3. Add 3 cups of water to boil, add the sauce.
4. Add pork and simmer over a slow fire for 45 minutes or until meat is tender.

Tips:
1. Blanch the pork could help to remove the odour from the meat
2. Best served with steamed white rice.

French Bean Cooked in Chilli paste

Ingredients:
300gm French bean, Cut 2 inch length
2 nos Shallot, Sliced
2 nos Garlic, Chopped
1 cm Ginger, Chopped
5 tbsp Home-made Chilli paste
2 tbsp Tomato sauce
8 tbsp Water
1 tsp Sugar
Salt & pepper

Method:
1. Heat 2 tbsp of oil in a wok, shallow fry the french bean until half cook. Drain and set aside
2. Add another 1 tbsp of oil into the hot wok, put in shallot, ginger and garlic until golden brown.
3. Cook the Home-made Chilli paste for 2 minutes and add in the tomato sauce cook for 1 minute.
4. Put in half cooked french bean and water, stir well and continue to cook for 3-5 minutes.
5. Season with sugar, salt and pepper.
6. Ready to serve.

Brinjal and Lady fingers with Chilli paste

Ingredients:
1 nos Brinjal / Eggplant, Cut 2 inch length
6 nos Okra / Lady fingers, Cut 2 inch length
2 nos Shallot, Sliced
2 nos Garlic, Chopped
1 cm Ginger, Chopped
5 tbsp Home-made Chilli paste
2 tbsp Tomato sauce
8 tbsp Water
1 tsp Sugar
Salt & pepper

Method:
1. Heat 1 tbsp of oil in a wok, saute the brinjal until half cook. Dish out and set aside
2. Add another 1 tbsp of oil into the hot wok, put in shallot, ginger and garlic until golden brown.
3. Cook the Home-made Chilli paste for 2 minutes and add in the tomato sauce cook for 1 minute.
4. Put in lady finger, brinjal and water, stir well and continue to cook for 3-5 minutes.
5. Season with sugar, salt and pepper.
6. Ready to serve.

Sliced Fish with Ginger and Spring Onion [姜葱鱼片]

Ingredients:
Fish Meat, Sliced
Ginger, Cut into thin julians [切丝]
Spring Onion, Cut into 2 inch length and separate the upper, lower part of spring onion.
Garlic, Chopped
Shao Hsing Hua Tiao Chiew [绍兴花雕酒]/ Chinese cooking wine
Corn flour
Water
Oil

Ingredients A:
Salt & Pepper
Sesame oil

Sauce:
Oyster sauce
Light soy sauce
Water
Salt & Pepper
Sesame oil
Method:
1. Marinate the fish with Ingredient A. Set aside
2. Heat some oil in a wok, put in the ginger cook for 1 minute
3. Add in the lower part of spring onion, continue cook for 1 minute
4. Add in the ginger and cook for another 1 minute
5. Put in the fish and cook for 2 minutes until the fish is half cook
6. Add in the sauce bring it to boil.
7. Put in the upper part of spring onion and stir it well.
8. Drizzle a few drops of cooking wine.
9. Mix the corn flour and water make it into a corn starch.
10. Stir in to the starch and cook for further 2 minutes until the sauce is thicken.
11. Ready to serve.

Home-made Acar / Pickle

Ingredients:
1 nos Cucumber, Sliced
1/2 nos Carrot, Sliced
1/2 nos Onion, Sliced
1 nos Chilly, Sliced (Optional)
Sugar
Vinegar

Method:
1. Mix all the ingredients.
2. Keep in the container and soak it for 1 hour.
3. Ready to serve.

Home-made Red Wine Cream Sauce

This recipes belongs to my hubby!! He is a great chef when comes to Western and Fusion cooking.
It took me sometime to learn how to make this yummy sauce..... now I would like share it with my friends.

Ingredients:
3 nos Shallot (Very FINELY chopped)
3 tbsp Red Wine
200 ml Cooking cream (Presidents or Anchor brand)
Salt to taste

Method:
1. Put the Finely chopped shallot in a sauce pan.
2. Pour the red wine in, simmer at a very slow heat until the red wine has evaporated.
3. Pour in the cooking cream and bring to slightly boil. Keep stirring it with a whisk continuously.
4. Season with some salt , continue simmering it for another 3-5 minutes till the sauce become thick.
5. Strain it and it is ready to use

Tips:
1. If you can not finish the sauce in one go, leave it to cool.
2. Keep in a clean container and store it in the Freezer.

Pasta with Smoked Salmon

Ingredients:
1 portion Pasta
2 slices Smoked Salmon (Cut into cube)
4 tbsp Home-made Red Wine Cream Sauce
4 nos Button Mushroom (Sliced)
1 tsp Olive oil
2 nos Garlic (Chopped)
Salt & crushed black pepper
Shaved Parmesan Cheese (optional)

Method:
1. Cook the pasta to "al dente"
2. Heat olive oil in the pan, cook garlic for 1 minute
3. Add the button mushroom and cook for 2-3 minutes
4. Stir in cooked pasta, Home-made Red Wine Cream sauce and cook for 2-3 minutes
5. Sprinkle the smoked salmon and mix well.
5. Season with salt and pepper.
6. Garnish with some crushed black pepper and sprinkle some Parmesan Cheese on top.
7. Ready to serve.

Pasta with Tomato sauce

I decided just do something simple for my solo lunch by using whatever available in the kitchen....

Ingredients:
1 portion Pasta
1 nos Hotdog / Sausage-Sliced (Optional)
3 tbsp Home-made Tomato sauce
1 tsp Olive oil
2 nos Garlic
Salt & crushed black pepper
Shaved Parmesan Cheese (optional)

Method:
1. Cook the pasta to "al dente"
2. Heat olive oil in the pan, put in garlic cook for 2 minute
3. Add the sausage and cook for 3 minutes
4. Add the Home-made Tomato sauce and cook for 5 minutes
5. Stir in cooked pasta, season with salt and pepper. Cook for 1 minute
6. Ready to serve.

Tips:
1. You may sprinkle some Parmesan Cheese on top.
2. You may substitute button mushroom for sausage, if you like it to be vegetarian. Or put both the ingredients.
3. You may also use seafood, bacon, chicken.

Home-made Chilli Paste

Ingredients:
6 nos Red Chillies
2 nos Onion
5 nos Garlic
100 ml Water
1 tsp Salt
2 tbsp Oil

Method:
1. Clean the chillies and remove the seeds, then cut into 2 cm lengths
2. Cut the onion into big cubes about 2 cm
3. Ground all the ingredients in a blender
4. Portion it into glass container and label the production date. Keep in refrigerator.

Tips:
1. Use a CLEAN and DRY spoon to dish out the desire amount of paste everytime.
2. I always use the remaining chillies which are drying up.
3. Drizzle 1 tsp of oil into the paste for a longer storage time.
4. You can use this Chilli paste for cooking rice, noodles, seafood and vegetable.

Home-made Tomato sauce

Ingredients:
8 nos Fresh Tomatoes
100 ml Tomato Puree
4 nos Onion (Chopped)
2 nos Garlic (Chopped)
2 tsp Dry Basil
50 ml Water
2 tbsp Olive oil
Salt & pepper

Method:
1. Remove the stem of tomatoes, slightly cut the skin- about 2 mm deep with knife into 4 wedges (do not cut the tomatoes, only the skin part).

2. Blanch the tomatoes in pot of boiling water for 1 minute, just allow the skin to curl a little.

3. Remove the tomatoes and put into a bowl of ice water immediately, peel the skin by using hand. Drain the tomatoes.

4. Roughly chop the tomatoes. Set aside.

5. Heat the olive oil in a sauce pan, put in the onion and cook for 2 minutes.

6. Add the garlic and continue to cook for 1 minute.

7. Put in the chopped tomatoes and cook for 5 minutes.

8. Stir in tomatoes puree and cook for 3 minutes.

9. Add water and dry basil, let it simmer at very slow heat for 10 minutes.

10. Turn off the fire, let the sauce to cool.

11. Portion it into glass container and label the production date. Keep in refrigerator.

Tips:
1. Use a CLEAN and DRY spoon to dish out the desired amount of sauce everytime.
2. Drizzle 1 tsp of oil into the sauce for a longer storage time.
3. You can substitute Oregano if you don't like basil.
4. You can use this tomato sauce for cooking pasta, pizza, meat and vegetables.

Steamed Prawn

Ingredients:
20 nos Prawn
Chopped garlic
Sliced shallot
Chopped spring onion
Oil for frying

Sauce:
2 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] / Chinese cooking wine
5 drops Sesame oil
5 drops Fish sauce
Salt & pepper

Method:
1. Heat up the wok and add in the cooking oil. Fry the chopped garlic and sliced shallot until golden brown. Set aside.

2. Cut off the eyes part of the shrimp head and de-veined. Pat dry the prawn and arrange on a plate.

3. Season the prawn with the sauce.

4. Steam for 5 minutes on high heat.

5. Garnish the prawn with the garlic & shallot oil and chopped spring onion. Serve hot.

Kuih Bingka Ubi

Ingredients:
1 kg Tapioca [木薯], grated
600 ml Thin coconut milk (300 ml thick coconut milk mixed with 300 ml water
250 gm Caster sugar
Some Butter or margarine

Method:
1. Combine all ingredients and pour onto a greased tray
2. Bake into a preheated oven at 200c for about 1 hour until golden brown.
3. Remove, brush the surface with butter or margarine
4. Leave to cool completely before cutting into pieces

Stir Fried Egg Noodles / Chow Mien

Ingredients:
Egg Noodle
Pak Choi / Green leaves vegetable
Chicken fillet / Prawn
Chopped garlic
Egg
Oil

Sauce:
Light soy sauce
Dark soy sauce
Oyster sauce
Salt & pepper to taste
Sesame oil

Method:
1. Bring a pot of water to boil, cook the egg noodles for 3-5 minutes, until al dente. Drain the noodles and run it under cool water. Drain it and drizzle some oil and mix well(So the noodles don't tend to stick together). Keep a side for later use

2. Heat oil in the wok. Add chopped garlic to cook for a few seconds then add the shrimp/chicken cook for a minute.

3. Make a well in the center and add a little of oil to the hot wok. Add the beaten egg at the center and stir briskly.

4. Add the vegetable and cook for a minute or two

5. Now add the noodles and stir everything together.

6. Season with the sauce and mix it well. Stir fry for another minute or two.

7. Ready to serve.

Yong Tofu

24 April 2007
My first try to do Yong Tofu - thanks to Rasa Malaysia's wonderful recipe.

Since I can't get Fish Meat Emulsion/Fish Paste here, so I have to made my own fish paste
It's not that difficult, but just a lot of work....

Ingredient:
Tofu (make a hole on top of tofu)
Okra/Lady fingers (slit)
Brinjal/Eggplant (cut into 3cm thick and slit in between for stuffing)

For Fish Paste [鱼绞]:
Belt Fish meat [西刀鱼] (remove the bone and skin)
Salt
White Pepper powder
Sesame oil
Corn Flour
Water

For Brown sauce:
Salted Bean paste/Tao cheong [豆酱]
Chopped garlic
Sugar
White Pepper powder
Corn flour
Water

Method:

1. To make fish paste:
Put all ingredient into a food processor and blend it until a smooth paste
Remove the paste from the food processor, put in a big mixing bowl.
Scoop up the paste with your hand and slap against the mixing bowl repeatedly to get a springy texture [拍打至很黏及有弹性]. Keep it aside for later use.

2. Stuff fish paste into the tofu, brinjals and okra.

3. Slightly pan fried both sides of the brinjals to give a nice colour.

4. Arrange on steaming tray and steam for 5 minutes until cooked.

5. To make brown sauce: Heat the oil in a wok, add garlic stir for a few seconds. Add the water, sugar, white pepper and bring it to boil. Thicken the sauce with some starch (corn flour mix with water).

6. Arrange the Yong tofu on a place and pour the sauce over it. Serve hot.