Braised mushroom

Ingredients:

7-8 medium dried mushroom (soaked for 2hrs), keep the mushroom water

Marinate (20mins):
1tbs Oyster sauce
1 tbs light soy sauce
1 tsp sugar
0.5tsp dark soy sauce (for darker color)
pinch of pepper

1. Low heat cook marinated mushroom with the mushroom water for 25mins.
2. Adjust taste accordingly, if is tender, turn off heat.
3. Sprinkle some sesame oil n served.

Steam lala with cabbage

Ingredients:

25pcs lala

4-5 big leaves of cabbage (briefly sliced)

100ml water

Method:

1. Place cabbage on wok/ pan, then add lala on top of cabbage.
2. Pour water on it.
3. Turn on big fire and steam till all clams open.

Recipe adapt from James. 

Fried green marrow with egg （炒毛瓜）

Ingredients：

1 small green marrow, remove skin and sliced

3 cloves garlic

1 tbs dried shrimps, soaked in water

1 egg

1 cup water

0.5 tsp chicken stock

1 tbs fish sauce

1.5 tbs cooking oil

Method:

1. Heat wok, add in oil.
2. Add in dried shrimps.
3. Add in garlic.
4. Add in green marrows. then add in water and chicken stock
5. Add in fish sauce.
6. Simmer in low heat till marrow soften.
7. Turn of heat.
8. Pour in egg and stir together, dish up and served.

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.



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.

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.

Grilled Dory fish

Ingredients:

1 dory fish

1/2 tsp dash chilli powder/ paprika

Lee perin sauce

Black pepper

1/2 tsp oregano

Basil leaves

2 tbs cheddar cheese

 

Method:

1. Apply on fish for 5 mins.
2. Preheat up oven 180 degree.
3. Grilled for 15mins

Salad:

1. Sliced cabbage thinly and keep in freezer for 10-15mins (I like to eat very cold salad)
2. Pour on some mayonnaise on it and serve.
 

 



Fried Sze Chwan veg with minced pork (四川菜猪肉)

Ingredients:

• 100-120g minced pork
• 1 Sze chwan vegetable
• Garlic
• Oil
• 1 tsp Corn flour
• 100ml water

Method:

1. Wash the sze chwan veg and trim the tougher layer of the veg.
2. Soak the sze chwan veg in water for 1 hr.
3. Sliced the veg into thin slice.
4. Add corn flour to minced pork.
5. Chopped garlic
6. Heat up wok till smoke coming out from the wok.
7. Throw in the Sze chwan veg and fry without oil, it will turns out to be roasting the veg.
8. When almost roasted, bring it out.
9. Add oil to the wok.
10. Add in garlic, then the minced pork.
11. After stirring, add in the sze chwan veg.
12. Lastly add water, once boil is done. turn the fire off. 

Sze chuan veg with sliced meat

Ingredient:

1 sze chuan vegetable
100g lean meat, sliced
2 chopped garlic
Oil
2 tbs water


Method:

1. Soak sze chuan veg in water for 30mins.
2. Peel out the thick outer layer, and sliced.
3. Heat up oil.
4. Fried Sze chuan veg till slight brown.
5. Add in lean meat.
6. Add in water.
7. Till boil, dish up.

Nai bai

Nai bai (1pkt)
3-4 shallots sliced

Sauce
1tbs oyster sauce
2tbs hot water

1. Place sliced shallots in a ceramic cup, pour over oil just enough to cover it. (not too much oil)
2. Heat it in microwave high for 2-2.5mins (shallots should be golden brown)
3. Boil water, soak in nai bai after boiling, drain up after 2mins
4. Pour sauce over and top with shallots