Chicken Chop Noodle Soup

Soup base ingredients:
(2 servings)

1. 2 tbs Ikan Bilis
2. 1 tbs Soya bean
3. 2 stalk of spring onion
4. 1/2 tsp sugar

Method:

• Boil Ikan Bilis and Soya bean for 20mins.
• Add in Spring onion and boil for another 5mins.
• Add in sugar.
• Turn off fire and remove all ingredients.
• Soup base is ready for use.

Meringue

Ingredients:
served approx. 20 meringues

2 egg white
50g caster sugar
60g icing sugar

Method:

1.      Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

2.      Tip the 2 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

3.      Now turn the speed up and start to add 50g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.

4.      Sift one third of the 60g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

5.      Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. Bake for 1 3⁄4- 2 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Pan fried Salmon

Ingredients:
Salmon
Fresh dill
1 russell potatoes
20g butter
3 tbs whipped cream
Steak tomatoes
Salt
Pepper

Method:

1. Marinate Salmon with dill, salt and pepper for 10mins.
2. Peeled potatoes, boiled potatoes in a pot of water for 10-15mins.
3. Drain water, mashed potatoes.
4. Add in salt, pepper, butter, whipped cream, stirred evenly.
5. Pan fried the Salmon, timing depends on the thickness of the fish. Try not to turn the fish too many times.
6. Dish up and served with mashed potatoes.

Glutinous Rice

Ingredients:
300g pork belly sliced
300g glutinous rice
Chinese parsley
150g dried shrimps
100g shallots
Pepper
2-3 tbs Light Soy sauce
Oil


Method:

1. Fried Pork belly, dished out.
2. Fried shallot till golden brown. dished out.
3. Fried dried shrimps, add in the rice, light soy sauce, pepper.
4. Add in the Pork belly, shallots, stirred evenly.
5. Pour all ingredients to rice cooker, add in some water (200ml). start to cook .
6. When cooked, if the rice is too hard, add in abit of hot water stirred, covered again for 5mins.