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).                                                                                      

 

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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.

 

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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).



 

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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.



 

 

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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.



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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.