Mixed Vegetable 杂菜

Ingredients:
Few cloves of garlic - smashed
Few slices of ginger
Small handful of dried shrimps - soaked
1 Beijing cabbage - cut into small pieces
1 box fresh black fungus (bought from NTUC)
Half a carrot - slice it
Few pcs of beancurd skin - soak till soft
1 pc tang hoon - soak till soft

1 cup chicken stock
1 tbsp light soya sauce

Methods:
1. Heat 2 tbsp oil in a pan to fry garlic, ginger, and dried shrimps until fragrant.
2. Add the cabbage and stir fry for 2 mins.
3. Add the carrots, and black fungus and stirfry for 2 mins.
4. Add the beancurd skin, and tang hoon and stirfry for 2 mins.
5. Add the chicken stock, and light soya sauce, and mix well.
6. Cover the pan with a lid, reduce fire to medium-high for 3 mins. Stirfry in between.
Ready to serve!

盆菜

Hi all,

I used this recipe as a reference: http://www.noobcook.com/pen-cai/2/

It is not as difficult as it looks, and it will take approximately 1.5 hrs to 2 hrs time.

For first timer, you don't need to start with so many items if it looks challenging.

I usually use:
1. Wong bok
2. Daikon
3. Abalones
4. Prawns
5. Scallops
6. Meat balls
7. Fish Maw
8. Broccoli
9. Carrots

Sometimes I add the liquid from the abalone can, sometimes I don't. You need to taste your pot of soup.

Chilled Cucumber 手拍黄瓜

Ingredients:
1 cucumber
Few cloves of garlic (minced it)
2 tbsp light soya sauce
1 tbsp black vinegar
1 tsp sesame oil
1 tsp chilli oil
1/2 tsp sugar
1 tsp of sesame seed

Method:
1. Wash the cucumber and smash it gently with the flat side of a chopper/knife.
2. Cut the cucumber into smaller pieces, and rub a bit of salt on them. (Remove seeds if u dun like it to turn watery.)
3. Mix the above ingredients & add them to the cucumber.
4. Keep in fridge for at least 4 hrs. Halfway, stir and mix them well. Or else those on top may not be soaked well.

Note: it will become more watery by itself. If u dun want it watery, u can remove the seeds when u r cutting it into smaller pieces. I ate it on the same day so it didn't become soggy, still crunchy :)

Those who like it spicy, you can add dried chilli too.

Macadamia Chocolates using Organic Virgin Coconut oil 巧克力

Ingredients:
100g coconut oil
40g valrhona cocoa powder
30g honey
Handful of Macadamia nuts

Method:
1. Heat up coconut oil in a small pot over low heat.
2. Stir in cocoa powder, and honey into the coconut oil until well mixed.
3. Pour the mixture into a mold, and drop a macadamia nut in each mold.
4. Keep in the fridge for at least 1 hour.

I made about 25 to 28 pieces.

Steak Don 牛扒饭

Ingredients:
1 pc of Steak

Method:
1. Rub a pinch of salt & pepper on both sides.
2. Heat the cast iron pan.
3. Place the steak into the hot pan. 2.5 mins on each side. (3 to 3.5 mins if you prefer a more well-done steak.)
4. Place steak on a cutting board and let it rest for 10 mins.

Read here to understand more on why the meat needs to rest: http://www.beefandlamb.com.au/Learn/Cooking_tips/Barbecue/How_and_why_we_rest_meat_after_cooking

Tuna Quesadilla

Ingredients:
1 can tuna
2 handful shredded cheese
1 onion (diced)
1 tomato (diced)
Corn from 1 whole fresh corn (I plucked them. I like bi-coloured corn.)
5 pcs wrap (I used Mission)
1/2 tsp grounded black pepper
1/2 tsp garlic powder (optional)

Method:
1. Mix the above ingredients together (except the wrap).
2. Spread a scoop of the mixed ingredients on one side of the wrap, and fold it into half.
3. Heat pan with a tsp of butter. With low heat, pan fry the wrap for 1 min on each side.

Our favorite kind of breakfast :)

Note: Can add some chopped Capsicum too, if you like them.

Seafood Bee Hoon Soup 海鲜米粉汤

Ingredients (good for 2A2C):
1 kg crayfish
Half kg prawns
1 piece of grouper (any fish also ok)
3 pcs A1 bee hoon (soaked)
Veg
Ginger slices
Clean the seafood & marinate them with a dash of soya sauce, pinch of salt & pepper, & a dash of sesame oil.

Method:
1. Boil ard 3L of chicken stock (can be homemade or ready made chicken stock) with ginger slices. Add 3 tbsp hua diao 花雕酒。
2. When stock is boiling, add crayfish. Put aside the cooked crayfish.
3. Using the same pot of stock, add fish & prawns. Put aside when they are cooked.
4. Add wongbok to the boiling stock for 2 mins. Then add the soaked bee hoon. When its boiling, add a big handful of green veg and off the fire.
5. Place the cooked seafood on top and add some garnish.

Cranberry Pistachio Shortbread

Ratio for Icing Sugar: butter: plain flour (1:2:3)

Ingredients:
250g salted butter (unsalted also ok)
125g Icing sugar
375g Plain flour

50g Pistachio (can be more/less)
50g Cranberry (can be more/less)
Cut/Crash them into small pieces

Method:
1. Whipped sugar & butter till creamy, then add in plain flour gradually. Mix well.
2. Add cranberry & pistachio into the dough.
3. I shaped the dough into 2 long blocks using this mold (or you can wrap them in plastic bags or cling wrap). Kept them in fridge for 4-6 hour. (Or freezer for an hr.) Take it out and slice them after 10 mins. Or you may also use a cookie cutter.
4. Baked them for 15mins for 160 to 170C. Depends on your oven. Watch them as u bake as they turn brown easily.

Note: Turn the tray in the midst of baking (if your oven heating is uneven).

Before Baking