Sweet Mustard Grilled Salmon

Ingredients:

Salmon fillet

1 tbs honey mustard

2 tbs brown sugar

Garlic salt and pepper

 

 

Method:

1. Marinade salmon fillet with garlic salt and pepper for 10mins.
2. Spread over honey mustard and sugar on the salmon fillet.
3. Broiled it for 15mins.



Confinement Food

DOM/ BRANDY CHICKEN SOUP

 

 Ingredients:
1/2 black chicken (skin removed)

Red dates (with seed)

2tbs Wolf berries

Dang Sheng (党参)

3tbs DOM
3tbs ginger juice

1bowl water

 

1. Boil water till boiling.
2. Add in all ingredients into the slow cooker.
3. Double boiled for 3-4 hours.
4. Add light soy sauce to taste (optional).                                                                                      

 

*****************************************

 

STEAMED COD FISH

 

Ingredients:

2tbs good light soy sauce (I use khw)

1.5tbs sesame oil

1 knot ginger thinly sliced

1 piece cod fish

 

1. Place the cod fish to steam after water boiled, 8mins.
2. Fried the ginger with sesame oil till golden brown.
3. When fish is cooked, pour over the light soy sauce and sesame oil mixture.

 

**********************************

 

DOUBLE BOILED HERBAL CHICKEN

 



Ingredients:

1big chicken breast

2 pc Bei Qi (北芪)

2pc Dang Sheng (党参)

2tbs wolf berries

10 red dates

 

1. Boil water.
2. Add in all ingredients in slow cooker and double boiled for 3-4 hrs.
3. Add light soy sauce to taste (optional).



 

******************************************

 

RED DATES TEA

 

Ingredients:

15-17 red dates (with seed)

2tbs wolfberries

2 black longan

2pc Dang Sheng (党参)

 

 

1. Boiled all ingredients for 15-20mins.
2. Pour into thermal bottle.



 

 

**************************************

 

FRIED GINGER RICE

 

Ingredients:

2-3tbs shredded ginger

2-3tbs sesame oil

1 bowl rice

1-2 eggs

 

1. Heat up wok.
2. Pour in sesame oil.
3. Add in ginger and fried till golden brown.
4. Add in rice, then stir in eggs.
5. Light soy sauce and pepper to taste.



                                       ********************************************

CLAYPOT PIG LIVER

Ingredients:

200g pig liver sliced

2-3 stalks spring onions

1 tbs Chinese Hua Diao Wine

1 tbs light soy sauce

1/2 tsp dark soy sauce

50ml water

1 tsp sugar

1 tsp corn flour

6-8 piece sliced ginger

2 tbs sesame oil

 

 

Method:

1. Marinate liver with light soy sauce, dark soy sauce, corn flour.
2. Heat up claypot, add in sesame oil.
3. Add in ginger, fried till golden brown.
4. Add in liver, water, sugar.
5. About 3mins, add in Chinese wine, spring onions.
6. Cook for another 2mins and turn off fire.

 



Liege Waffles

Make 9 waffles

 

Ingredients:

1 packet active yeast

1/2 cup milk

2 cup bread flour

2 egg

1 tbs sugar

3/4 tsp salt

113g butter

2 tsp vanilla extract

3/4 cup pearl sugar

 

Method:

1. Heat up waffles maker.
2. Mix yeast, milk and rest for 15mins.
3. Add in bread flour, salt, sugar, eggs, butter, vanilla extract, mix and rest for 4 hours.
4. The mixture will double in size, add in pearl sugar.
5. Make 9 balls out from the mixture, it will be slightly wet.
6. Place the dough in the middle of the waffle maker.



Lemon Tart

18cm tart (serve 6-7)

 

Pastry ingredients:

120g plain flour

80g butter

30g icing sugar

1 egg yolk

 

 

Method:

1. Mix all ingredients together and knead quickly.
2. If mixture is too dry, add half tsp cold water and mix together.
3. Place the dough on a cling wrap, flatten with roller pin and cover with cling wrap.
4. Place inside fridge for 20-30mins.
5. Place pastry onto the tart tray.
6. Preheat oven at 190 degree.
7. Poke some holes on the pastry using fork.
8. Place a parchment paper on top of the pastry and put coins/ pie weight on the parchment paper.
9. Bake for 10mins.
10. Remove the weight and bake for another 10-15mins. 

Fillings ingredients:
2.5 lemon juice and zests
2.5 medium eggs
95g sugar
150 whipped cream (38% fat)

Method:

1. Mix all ingredients in a mixing bowl.
2. Pour the mixture in to the pie tart and bake for 30mins at 120 degree.

Fish Meat Bee Hoon Soup

Ingredients (serve 1):

2-3 tbs evaporated milk

1 tbs Chinese wine (hua diao)

1-2 stalk Chye Sim (cut into 4cm long)

Fish fillet (grouper, red snapper) cut into big cubes and marinate with little salt for 10mins.

1 small Shallot (sliced), place in cup, covered by oil, microwave high for 2m30s

2 cup Chicken broth 

1 portion of Laksa noodle

1 small piece of sole fish (microwave high for 30sec)

fish sauce to taste

 

 

Method:

1. Heat up wok and fill with oil, turn to big flame.
2. When oil is hot, fry the fish fillet till golden brown.
3. Boil chicken broth.
4. Add in chye sim, sole fish, evaporated milk.
5. Add in laksa noodle, fish sauce.
6. Add in Chinese wine, fish fillet, let it boil for 2 mins.
7. When done, top with shallots, ikan billis (optional).



Prawn soup

Soup ingredients:

0.5kg prawns (just need the prawn head)

100g ikan bilis

1tbs dried shrimps

5- 6 cups water

0.5tsp sugar

1tsp fish sauce/ light soy sauce

 

 

(can use been hoon/ kway teow or any noodles)

 

Fish cake sliced

Prawn

1.5 tbs shallots

cooking oil just enough to cover the shallots 

 

 

Method:

1. Peel prawn body away form its head, use the prawn head for broth.
2. Fried prawn head with little oil for 2-3mins. add in the rest of soup ingredients.
3. Boil and simmer for 1-1.5hours. Before done, add in sugar and fish sauce.
4. Shallots- place sliced shallot and oil in a microwave proof cup and microwave for 2m30s (high) till gold brown. (timing will varies from different microwave so adjust accordingly)



Steam Garlic Prawns

Seasoning:

2 tbs chopped garlic

1 tbs cooking oil

(Put oil and garlic into a ceramic cup, microwave on high for 2min 30sec, different microwave may varies, adjust accordingly)

 

1 tbs light soy sauce

1 tsp Hua Diao wine

(Mixed together)

 

1 stalk Spring onion (sliced)

 

 

Method:

1. Slice on the centre of the each prawn.
2. Pour the light soy sauce mixture evenly on to each prawn.
3. Put the garlic oil mixture on to each prawn.
4. Once water is boiling, Steam for 5 mins (lesser if prawn is smaller).
5. Sprinkle spring onion on top and serve.



Mache Salad

Mache (Lamb lettuce)

Pour over 1 tbs of nice extra olive oil.

Sprinkle some salt flakes on it. 



Vege Rice (菜饭)

Ingredients (Serve 4):

200g Pork belly

2 cup Cabbage

2 tbs Shallots

1 tbs Dried shrimps

1 tsp oyster sauce

Pepper to taste

Light soya sauce to taste (approx. 3-4 tbs)

2 tbs oil

2 cup raw rice (rice cooker measuring cup)

2 cup water (rice cooker measuring cup)

 

Method:



1. Heat oil, add in pork belly. Fried till all cooked.
2. Add in shallots, dry shrimps. Fried till golden brown.
3. Add in cabbage and simmer for 5mins.
4. Add in raw rice, keep stirring for 5mins.
5. Add in oyster sauce, pepper, light soy sauce and water. Simmer for 5mins.
6. Dish up and place it in rice cooker and cook as per normal.



Herb Focaccia

Ingredients:

2.5 cup bread flour

1 tsp salt

1 tsp sugar

1 tsp instant active yeast

3 tbs extra virgin olive oil

1 cup water (slight warm)

1/4 cup herb oil

Some additional bread flour for sprinkle on table.

 

Herb oil:

3 clove garlic (chopped)

1/4 cup extra virgin olive oil

Pepper

Salt

Rosemary, thymes, oregano, basil (or any herbs)

Mixed everything and microwave for 1 mins (high power).

 

Method:

1. Mixed yeast, salt, sugar and water together in a big bowl, leave it for 5mins.
2. Add in flour, oil. Mix together using a rubber spatula. The dough will be slight wet. Let it rest for 15mins.
3. Sprinkle some flour on the working table, place the dough on the table, knead a few time and pat it all over. To expand the dough to a rectangular shape. Let it rest for 30mins.
4. The dough will rise, pat it again and do a 2 folds (fold from left to center and right to center). Brush some oil and sprinkle little flour on it and let it rest for another 30mins.
5. Do the folds again, and let it rest for another 2-3 hours.
6. Place parchment paper on tray,  lay the dough on it and pat it to spread out.
7. Using fingers to press down slightly on the dough to create some dimples.
8. Pour over the herb oils and spread over the entire dough.
9. Preheat oven for 230 degree.
10. Bake at 200 degree for 10mins, turn the tray to the other side for evenly baking for another 5-10mins.

 

 

 



Steamed Salted Egg Prawn Tofu

Ingredients:

1 salted egg

2 white Tofu (round, cut into 6 piece per tofu)

Spring onion chopped (optional, to sprinkle on top)

 

Marinate mixture (10mins):

120g prawn (minced)

20g pork lard, fats (minced)

20g ham (chopped)

1/2 tsp salt

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp pepper

1/2 corn flour

 

Gravy:

1 salted egg white

1/2 tsp salt

1/2 tsp sesame oil

3 tbs water

1 tbs oil

 

 

Method:

1. Dig a small hole in each tofu.
2. Place the mixture onto the tofu.
3. Cut the salted egg yolk and place it on the top of the tofu.
4. Pour over the gravy on the tofu.
5. Steam for 10mins.

 

 

 

 

 

 

Italian Ragu sauce (Bolognese sauce)

 

Ingredients:

100g minced pork

100g minced beef

1 small carrot

1 stalk celery

1 small white onion

2 tsp tomatoes paste

1/2 glass red wine

Extra virgin oil

1 bowl of broth (pork or beef)

 

 

Method:

1. Chopped onion, celery, carrot.
2. Heat up extra virgin oil in pot, add in all vegetables.
3. Add in minced meat.
4. Add in the red wine till alcohol is evaporated (approx. 4-5mins).
5. Add in tomatoes paste, then a bowl of broth.
6. Simmer for 3 hours.
7. Add in salt & pepper to taste.

 

Ricotta Ravioli

 

Recipe for Ravioli dough here.

Ingredients (fillings):
3 tbs Ricotta cheese
Parsley (chopped)

 

Ingredients (2 servings):

6-7 fresh sage leaves

1 tbs butter
Parmesan

 

Method:

1. Heat up pan.
2. Add in butter and sage.
3. When butter melted, add in Ravioli, mix together.
4. Sprinkle parmesan and serve.

Gnocchi and tomatoes sauce (Pomodoro Gnocchi)

 

Ingredients:

4 small potatoes

4tbs 00 flour (approx.)
1 egg (56-58g)

 

 

Method (Gnocchi):

1. Place potatoes on rock salt and bake for 30-40mins (this is to allow the rock salt to absorb the moisture from the potatoes).
2. Peel the potatoes skin.
3. Use a potato ricer and press the potatoes to a large bowl.
4. Mix the 00 flour and egg slowly to the potatoes till it don't stick to your fingers.
5. Roll it the thickness of finger.
6. Cut the roll approx. 2cm each.
7. Use a fork to lightly press on it and roll it to the back.
8. Boil water with salt, gnocchi is ready when it floats.

 

Ingredients:

1 bottle of 500g tomatoes puree (or 1kg fresh ripe Perini tomatoes)

3 cloves garlic

1 small carrot

1 piece celery

5tbs extra virgin oil

1 bunch basil leaves

 



 

Method (Tomatoes sauce):

1. Chop garlic, celery, carrot .
2. In a pot, add in extra virgin oil.
3. Then add in garlic, celery and carrot, fry till fragrance.
4. Add in tomatoes puree, basil leave and simmer for an hour.
5. Add in little water if is too dry.
6. Add in salt and pepper.

 

 

 

 

 

 

Pasta dough

 

Ingredients (serve 2):
40g 00 flour

55g semolina flour

1 egg (56-58g)

 

Method:

1. Mixed 2 flour together.
2. Open a hole in the middle of the flour and pour egg in it.
3. Mix together and work the dough by hand till slight bouncy when pressed on to it.
4. Wrapped the dough and leave in fridge for 30mins.
5. Roll the dough to very thin piece (Ravioli must be very thinner, Tagliatelle can be slightly thicker).
6. For Ravioli, cut a piazza cutter to cut into a square piece.
7. For Tagliatelle, fold the thin dough to a few folds and cut it in slices.
8. Boil water in a pot, put 2 tbs salt into boiling water.
9. Place pasta in it and it is done when it floats up.

#Tips:
00 Flour is for softness for the pasta
Semolina Four is for stretchiness for the pasta
When the egg is added in, the whole mixture will be very wet, just mixed and knead together till it slowly dries up.



Braised duck

Ingredients (A):

1 duck

1 tsp five spice powder

1 tsp salt

Ingredients (B):

5 cloves

1 star anise

6 garlic (peeled)

4 shallots (peeled)

1 cinnamon stick

1 knot galangal (blue ginger), about an inch

Ingredients (C):

2 tbs sugar

3 tbs dark soy sauce (Tai Hua)

2 tbs dark thick good grade soy sauce

1 tbs light soy suace

 1 tbs oyster sauce

2 cup water

Method:

1. Marinate ingredients A  on the duck for 1 hrs.

2. Heat up wok, add in sugar and stir it till it caramerlised.

3. Add in duck and coat the caramerlised sugar over the duck.

3. Add in rest of ingredients C into the wok.

4. Once boiled, turn to low heat and simmer for 1-1.30hrs.

5. Turn the duck every 15-20mins. If the gravy dries up, add in another cup of water.

6. The gravy will be dark in color and thick when done.

Butter cake

 

Ingredients (serve 8):

2 eggs

125g butter

1 cup sugar

2 cup self raising flour OR 1 tsp salt, 3 tsp baking powder, 2 cup flour

2/3 cup milk

1 tsp vanilla essence

 

 

Method:

1. Combined all ingredients and mixed.

2. Beat on high till faint yellow color.

3. Grease and line the base of the 18cm pan.

(I'm too lazy so I just use baking paper)

4. Poru mixture into tin and bake for 30-40mins at 180 degree.

5. Timing varies on different oven, poke a wooden stick inside, if it comes out clean. it is done.



Japanese Lava Eggs ( Ajitsuke Tamago)

This is done 6m30s

This is done 6m

Ingredients:
3 eggs (room temperature) 64g each


Method:

1. Heat up water in a small pot till it boil.

2. Put 2-4 eggs (cold from fridge) into the water, make sure is fully emerged.

3. Turn to small heat and simmer for 7.5mins.
4. Immediately put all eggs into a bowl with ice water.

5. Soak in cold bath at least 10mins.

Tips: Crack the top n bottom of egg, roll the egg, soak it back to cold bath for another 5mins, easier to peel.

Marinate seasoning:

2tbs light soy sauce

2tbs mirin

1tbs sugar

3tbs water

Method:

1. Mix all ingredients and soak the eggs.

2. Place it in fridge, prefer overnight, can last up to 4 days. 

Egg Mayo with Roquette sandwich

Egg Mayonnaise (2 servings)

 

Ingredients:

3 eggs

1 tbs mayonnaise

salt and pepper to taste

 

 

Method:

1. Boil egg for 4-5 mins, take out eggs and left it to cool.

2. Roll eggs on table top. Peel the shells of the eggs.

3. Chopped eggs on clean chopping board.

4. Add in mayonnaise, salt and pepper to taste.

5. Wash roquette and place on top of the egg and bread.

 

 



Japanese Cheesecake

Ingredient A:

50g butter

250g cream cheese

100ml fresh milk

 

Heat up by double broiled and leave it to cool.

 

Ingredient B:

6 egg yolks (easy to separate when cold)

60g plain flour

20g corn flour

1/4 tsp salt

 

Sieve the flour and mix together.

 

Ingredients C:

140g sugar

6 egg whites

1/4 tsp tartar powder

 

Beat till soft peak.

 

Method:

1. Mix ingredients A & B together.

2. Fold in Ingredients C to Ingredients AB.

3. Strain the cheese mixture with wire mesh to prevent lumps.

4. Water bake for 1hr 20mins at 160degree.

 

recipe adapt from here. 

Chilli crab

Ingredients:

2-3tbs ketchup

light soy sauce to taste

1 tsp oyster sauce

2 eggs

1 red onion, sliced

1 tbs cornflour + 1 tbs water (starch)

1 tsp peanut butter (optional)

2 tbs sambal chili paste

2 tbs cooking oil

1/2 tsp sugar

800g crabs

2 cup chicken stock

 

1. Heat oil, add in onions.
2. Add in chili paste, add in crab.
3. Stir fry and add in the chicken stock.
4. Add in ketchup, light soy sauce, peanut butter, sugar.
5. Cover the lids, cook for 7-8mins.
6. Beat the eggs and stir it in, turn off the fire immediately.

 

 



Ham and spinach quiche

Ingredients ( 2 x crust, buttery/ flaky):

225g butter

1 egg

3 cup flour

1 tsp salt

5 tbs cold water

1 tsp vinegar

30g sugar

 

Method:

1. Mixed everything together and roll to 2 balls.
2. Leave it in fridge for 15-20mins
3. Take out and roll flat and place it in a pie tray.
4. Preheat oven 180degree.
5. Bake 180 degree for 30mins. 

 

 

Ingredients (fillings):

3 eggs

2 piece ham, sliced

3 tbs spinach, chopped
2 tbs cheddar cheese

1/2 onion, chopped

1.5 cup milk
1 tbs cooking oil

salt, pepper to taste

 

 

Method:

1. Fried onions and ham with oil.
2. Mix all ingredients and pour into the baked crust.
3. Bake for 25mins.

***Keep the left over dough in a zip lop bag, roll it flat and placed it in freezer*** 





Bolognaise w/ portobello spaghetti

Use the same recipe for bolognaise sauce here.

Mushroom: Portobello and brown mushroom

Method:

1. Heat pan, pour olive oil.

2. Add in all mushrooms.

3. Add in some white wine, sprinkle some salt.

4. Stir for around 3mins when white wine is almost absorb into mushroom, turn off heat and done!

CORN CHOWDER

Ingredients (Serve 4):

Half broccoli
1 medium onion
1 carrot
1½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups milk
1 medium potato, peeled and cut into little cubes
2 cups frozen corn ¼ cup chopped fresh chives and/or parsley (optional)

Method:

Heat the butter in a medium saucepan over a medium heat. Add the broccoli, carrot, onion,

     and thyme. Stir until the vegetables start to brown.

Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the     

     potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until
     the potatoes are tender, but not mushy – this will take around 10 minutes.

Meanwhile, prepare the croutons.

When the potatoes are tender, stir in the corn. Bring the soup back to the boil, then serve.

 Croutons:
1. Cut bread into small pieces.
2. Sprinkle some salt and pepper.
3. Pour in some olive oil and mixed together.
4. Bake in oven at 200degree for 20mins.

Brussels Sprouts with Bacon

Ingredients:

1/3 lb thick cut bacon, cut into 1/2-inch dice

1 1/2 lbs Brussels sprouts

2 medium shallots, thinly sliced

Kosher salt

Freshly ground black pepper

Method:

1. Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by burssels sprouts and cook for 5 minutes. Drain and set aside.
2. Add bacon into a 10-inch skillet over medium-high heat and cook until fat render and bacon crisps. Remove bacon to a large bowl and remove all bacon fat expect 1 tablespoon. Add shallots into pan and cook until lightly browned. Remove to bowl with bacon.
3. Place brussels sprouts in a large bowl and toss with reserved bacon fat and salt and pepper to taste. Place on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side.
4. Remove brussels sprout from grill into bowl with bacon and shallots, toss to combine. Pour out onto a serving dish and serve immediately.

Foolproof Standing Rib Roast

Ingredients:

2kg standing rib

1 tbs House seasoning

Method:

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from here.

Cold Tofu

Ingredients:

Fried shallots for garnish

Organic Tofu, place it in fridge before served.

2tbs Light soy sauce

1tsp Sugar

2tbs hot water

Method: 

1. Mixed light soy sauce, sugar, water together.

2. Top on the tofu with fried shallots and served.

Fried beef with Kailan

 Ingredients A:

300g sliced beef

1tbs corn flour

1/2tsp baking soda

1tbs soy sauce light

dash of pepper

1tbs oil

Ingredients B:

 Fried garlic sliced for garnish

Kailan

2tbs oyster sauce

1tsp sugar

1tbs chinese wine (花雕酒）

1tbs cooking oil

Method:

1. Mixed ingredient A and marinate for 20mins.

2. Poached Kailan for 3mins and dished out.

3. Boiled a pot of water, pour in beef and turn off fire. Dished up.

4.  Heat wok, add in oil.

5. Pour in beef, oyster sauce, sugar, chinese wine.

6. Quickly fried for 2-3mins and top on the kailan.