Wholesome Corn Soup

Ingredient

• 250gm lean pork
• 2 cobs sweet corn, sliced
• 2 carrots, cut into small chunks
• 5 tomatoes, quartered
• salt to taste

Method

1. Wash and blanched pork in boiling water for 2 mins. Remove and rinse with water. (this is to ensure the soup is cleared)
2. Placed all ingredient in a pot and add enough water to submerge the ingredient. (abt 2-2.5 litres)
3. Bring to boil and turn down heat and simmer for 2 hours. Add salt to taste.

Japanese Curry Rice

 

Ingredient

• 300gm chicken breast, cubed
• 700gm onion, cubed
• 200gm carrots, cubed
• 300gm potatoes, cubed
• 3 japanese curry cubes
• 700ml water

Method

1. Heat 2 tbsp oil in pot, add onion and saute till fragrant and soften.
2. Add in carrots and potatoes and fry for 1 min.
3. Add in chicken breasts meat and mix evenly.
4. Add in water and bring to boil. Cook over medium heat for 15 mins until vegetables are softened.
5. Add in curry cubes and simmer for another 10-15 mins until mixture is thickened.
6. Served with rice or noodles.

Braised Cabbage Fish Head

Ingredient

• 1 small red grouper fish head
• 800g China WongBok, cut quarter
• 300gm yam, sliced
• 1 carrot, sliced
• 1 chilli, sliced
• 1000ml stock
• 1 tbsp hua tio jiu
• 1 tsp salt
• 1 tsp black pepper
• 5 cloves garlic, minced
• 3 sliced ginger

Method

1. Shallow fry yam for 5 minutes each side till golden brown., set aside
2. Shallow fry fish head until golden brown each side, set aside.
3. With remaining some oil in wok, saute garlic until fragrance, add ginger and stir fry for 2 minutes.
4. Add cabbage and fry on high fire for 5 minutes, add carrots stir briefly, add 500ml of stock, chilli, pepper, wine and salt, cook until boiled, adjust taste accordingly.
5. Transfer 1/2 portion of cabbage into a big pot, place yam followed by the fish head, cover the remaining cabbage on top.
6. Add remaining 500ml stock into the pot, stew on low fire until cabbage is really soft, serve hot.

Radish Cake

Ingredient
(A)

• 350g radish, shredded
• 150g chinese sausage, diced
• 80g dried prawns, presoaked
• 6 shallots, sliced
• 5 tbsp oil

(B)

• 400g rice flour
• 700ml stock/water
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tsp salt
• 1/4 tsp pepper

Garnish : fried shallots & spring onion


Method

1. Mix the rice flour with stock, mix well.
2. Add in the other ingredient B, prepare it 20min in advance. Then leave it aside.
3. Heat the oil & fry the shallots, dried prawns, chinese sausage. Then add in the radish to fry.
4. Add in the (b), cook till slightly thicken.
5. Pour the mixture into a 8 inch tray(greased lightly with oil & steam first) & steam for 50mins.
6. Cool completely in tray before unmoulding.

Chewy Choc Cookies

A successful and delicious choc-chip cookies!! smell heavenly during the baking process. I weigh the dough evenly before placing them on baking sheet, so that the end results is more uniform in shape and size!

Ingredients

• 2 eggs
• 265g brown sugar (i reduced to 170g)
• 125ml vege oil
• 1tsp vanilla essence
• 150g plain flour
• 110g self raising flour
• 1/2tsp bicarbonate soda
• 1 cup walnuts chopped
• 150g choc melts halved
• 3/4 cup raisins

Methods
1. beat eggs and sugar for abt 1 minute.
2. stir in oil, essence and sifted dry ingredients until combined.
3. stir in walnuts n choc melts.
4. cover, refridge for an hour. (mixture will be soft)
5. roll rounded tablespoon of mixture into balls, pressed down slightly and placed on greased oven tray.
6. baked at preheated oven 180 degrees for 12 minutes or until lightly brown

Mee Suah Kueh

Ingredient

• 2 tbsp oil
• 2 tsp chopped garlic
• 30gm chopped shallots
• 30gm mushroom, soaked and chopped
• 125gm minced pork/chicken
• 125gm prawns, diced
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 tsp sugar
• 30gm spring onions, chopped
• 1.5 liter chicken stock (I use one cube knorr chicken stock)
• 300gm mee sua

Method

1. In a pan, fry garlic and shallots till fragrant.
2. Add in mushroom and continue to fry till fragrant follow then add in minced meat, prawn and spring onions.
3. Add seasoning and stock. Bring to boil.
4. Break up the mee sua and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire.
5. Pour into a greased 8 inch square tray and press it down firmly. Leave to cool before refrigerate.
6. Remove from tray. Cut in slices and coat with egg then pan fry.