Fried Bee Hoon

Ingredients: 
1/2 packet of Chilli brand bee hoon
1 tbsp Fenghe dark soya sauce
2 tbsp Fenghe light soya sauce

Method:
1. Soak the bee hoon till soft. Pour the water away.
2. Mix the soaked bee hoon with 1 tbsp Fenghe dark soya sauce & 2 tbsp Fenghe light soya sauce.
3. Heat up pan & add 2 tbsp cooking oil.
4. Pour the bee hoon & stir well. Add 1/2 cup of water & cover with lid. Medium fire for 3 to 4 mins.
5. Done & Enjoy!

Ah Gim Chicken Soup 鸡汤

Ingredients: 

1 to 2 dried abalone slices
2 to 4 dried scallops
5 to 8 pcs dried shitake mushroom
5 to 8 pcs brazil mushrooms (巴西菇）
1 pc fish maw
8 to 10 pcs bamboo pith (竹笙)
5 pcs of red dates
15 to 20 pcs lotus seeds (Soak it if dried, else can use fresh ones)
Handful of wolfberries
Half a kampung chicken (chop into small pieces)

Method:
1. Wash the dried abalone, dried scallop, mushrooms, and soak them in separate bowls. Soak till soft. Do not discard the water.
2. Soak the fish maw till soft.
3. Soak the bamboo pith till soft. Need to change water at least 2 – 3 times. Trim away the brown parts.
4. Blanch the chicken.
5. Boil 3 to 4 litre of water which includes the water from the dried abalone & scallop & mushroom.
7. When the water is boiling, add the abalone & scallop, followed by the chicken, and the rest of the ingredients (except fish maw).
8. Cover and boil over big fire for at least 30 mins, then reduce to medium-low fire and simmer for another 1 to 1.5 hr. (The water level must be higher than all the ingredients.)
9. Add the fish maw 15mins to the soup before serving.
10. Taste the soup & add a pinch of salt if you prefer it to be more salty. (optional)
11. Can add in a handful of wolfberries once the soup is cooked.

Lotus Root Pork Rib Soup 莲藕汤

Ingredients:
2 dried scallops
6 - 10 pcs red dates
1 dried cuttlefish (soak till soft & cut into smaller pieces)
1 handful dried peanuts
$4 lotus root
$5 pork ribs (I told butcher I want more lean & for soup)
(I didn't weigh the pork ribs & lotus root.)

Method:
1. Blanch the pork ribs.
2. Wash, peel, and slice the lotus root.
3. Boil 3L of water.
4. When water is boiling, add all the above ingredients.
5. Boil on high fire for 20 mins, then change to very low fire for an additional 60 to 100 mins.
6. Add a pinch of salt before you off the fire. Stir well, and you are ready to serve!

Bibimbap

Ingredients (good for 2 adults 2 kids):
4 eggs
1 cucumber
1 carrot 
1 pack baby spinach
8 to 10 pcs fresh shitake mushroom
400g mince beef (can be chicken/pork)  - marinate the meat
1 pack Kimchi
Bibimbap sauce
Korean chilli paste
1.5 to 2 cups cooked rice

Method:
1. Fry the eggs (one by one) and put aside.
2. Shred the cucumber and put aside.
3. Shred the carrot , blanch it (you can eat it raw if you prefer.), and put aside.
4. Wash the baby spinach, stirfry it with garlic, and put aside.
5. Slice the fresh shitake mushroom with some garlic & a tbsp oyster sauce. Put aside.
6. Stirfry the meat. Put aside.
7. Assemble all the above on a bowl of rice. Add the kimchi and the bibimbap sauce. For those who like more spice, you can add a tbsp of the Korean chilli paste.

Note: This dish is very versatile, you can also add other types of vegetables like bean sprout.

Kimchi Tofu Soup 泡菜豆腐汤

Ingredients: 
1 can Ayambrand Kimchi Tuna
1 cup kimchi
2 tbsp Korean Chilli Paste 
1 box Pressed Tofu (cut into cubes)
Few slices of meat (can be pork, chicken or beef)
Few pcs of fresh Shitake Mushroom (slice it)
A handful of Korean Sweet Potato Noodle (soak till soft)
1/2 litre chicken stock

Method:
1. Heat 1 tbsp of oil and stirfry the meat quickly. Add the tuna, kimchi, and chilli paste, and mix well.
2. Add the chicken stock to the pot and bring to a boil for 20 mins.
3. Add the tofu, mushroom, and noodle and boil for another 10 mins.
4. Off the fire, and add green onions as garnish. Ready to serve.

Focaccia

Followed this recipe: https://www.weekendbakery.com/posts/our-ciabatta-focaccia/

Ingredients for the Poolish:
250 g bread flour
250 g water
0.1 g instant yeast 

Cover the bowl and leave for 12 hours at room temperature.

Ingredients for the ciabatta dough:
Poolish (500 g)
280 g bread flour
200 water
8 g salt
7 g instant yeast

Ingredients for the topping:
24 ripe mini tomatoes, halved
1 large thinly sliced white onion
about 3 tbsps olive oil
a handful of fresh basil leafs
sea salt flakes and black pepper to taste

Place the dough in a bowl sprayed with oil, cover and let it rest for 90 minutes in a warm place.
Preheat your oven at 230ºC / 445ºF. Prepare your baking tray (about 30 x 40 cm / 12 x 16 inches) by lining it with a baking sheet or baking parchment and lightly spray or coat it with some oil. Spread out the gloopy dough on the baking tray (wetting or oiling your fingers will help) making sure to evenly distribute it into the corners.
Let it proof for another 30 minutes.
Bake in the preheated oven for 20 minutes, until golden brown.

Eggroll 蛋卷

Ingredients:
3 eggs
1 tbsp milk
1 small pc of carrot (chopped finely)
1 stalk of green onion (chopped finely)
1 stalk of coriander (chopped finely)
1 small pc of onion (chopped finely)
Salt & pepper

Method:
1. Beat the eggs first, then add in all the above ingredients and mix them well.
2. Heat up and grease the pan well. (I used the tamagoyaki pan - bought from dept store.) Use low heat throughout the entire process.
3. Pour 1/3 of the egg mixture. Using a spatula, slowly roll the egg from the right to the left side (the top of the egg mixture is still wet.). When it's rolled, use the spatula to (kind of) flatten it. Scoop it out and place on a plate.
4. Pour in the second 1/3 of the egg mixture. Place the earlier cooked egg on the right side, and roll it (the top of your second egg mixture is still wet.) to the left. When it's rolled, use the spatula to (kind of) flatten it. Scoop it out and place on a plate.
5. Repeat Step 4 with the last 1/3 of the egg mixture.
6. Slice it and serve.

Note: It is not necessary to use a tamagoyaki pan, a normal nonstick pan should do the trick too.

Tuna Puff 金枪鱼点心

Ingredients (made 18 pcs):
1 can Ayambrand tuna flakes in olive oil
1 handful of corn nibblets
1 handful shredded cheese
1 medium onion (minced)
2 sheets puff pastry (I used Pampas)
1 egg (beaten)

Method:
1. Mix the tuna, corn, cheese, and onion together. Add a dash of black pepper & parsley flakes.
2. Preheat Oven to 180C.
3. Cut 1 sheet of puff pastry into 9 pieces.
4. Scoop a spoonful of the tuna mixture and fold the puff pastry into a triangle. Use a fork to press the sides together.
5. Brush the pastry with egg and bake for 12 mins.

Seafood in the bag 海鲜包

Ingredients:
1 crab (can be 2 crabs) or crayfish
1 pc Salmon (abt 300g)
2 squids
25 clams (abt 500g)
10 prawns

2 potato (chop into big pieces)
1 carrot (can be 2 carrots)
1 corn (chop into 4 to 5 pcs)
(Pumpkin can be added too)
(Broccoli or cauliflower can be added the last 10 to 12 mins of baking.)

20 - 30g Butter
Cajun Spices
Paprika Powder
Garlic Powder
Salt & Pepper
Lemon

Method:
1. Preheat oven to 200C. 
2. Wash & clean all the seafood.
3. On a big baking tray, place a big pc of aluminium foil, and above it, a big pc of baking paper.
4. Place the potato, and carrots 1st. Then followed by the crabs/crayfish
5. Sprinkle with salt, Cajun spices, Paprika powder, Garlic powder, slices of lemon and a dash of black pepper. Place a few pieces of bay leaves, and 2 pcs of butter (abt 10g each)
6. Wrap the whole thing up (will be a bit soupy after baking), and bake for 15 to 20 mins.
7. Add the salmon/prawns/clams, and corn and cauliflowers and bake for another 12 to 15mins.

Note: Cajun spice and Paprika powder can be found at NTUC and Cold Storage.

Chilli Tuna Diamond-shaped Puff 辛辣金枪鱼点心

Ingredients (for 15 pcs):
1 can Ayambrand Chilli Tuna
1 medium size onion (minced)
1.5 sheets puff pastry (I used Pampas)
1 egg (beaten)

Method:
1. Preheat oven to 180C.
2. Cut 1 sheet puff pastry into 9 pieces. Fold them into diamond shaped.
3. Mix the tuna and onion well. Scoop a big spoon of it and place it on the puff pastry.
4. Brush some egg on the pastry, and bake it for 12 mins.

Note: To learn how to shape it, you may want to refer to this: https://propastry.wordpress.com/2010/02/27/puff-paste-diamonds/

Airfried Chicken Wings 雞翅膀

Ingredients:
15 midjoint wings (any parts is fine too)
1 tsp cumin powder (bought from Sheng Siong)
1 tsp turmeric powder
1 tsp five spices powder
1 tsp sugar
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp sesame oil
Dash of salt & pepper
Few cloves of garlic (smashed)

Method:
1. Marinate the above for at least 2 hours (overnight is fine too). 
2. Preheat airfryer to 180 degree. Airfry the wings for  6 to 7 mins, turn & continue for 4 to 5 mins.
(My airfryer is Philips, and I used a grill pan.)
3. Add 2 more mins if u prefer it more char.

Note: You may use an oven, but it probably requires more time and a higher temperature.

Cheng Tng 清汤

Ingredients:
30g pearl barley (I used Ayam brand)
50g dried longan
10 red dates (remove seeds)
30g lotus seed (if dried, pls soak)
20g white fungus (if dried, pls soak. & cut into smaller pieces)
5 Pang Da Hai (soak, remove skin & seed)
30g rock honey sugar (pls adjust to your preference)
1 knot pandan leaves 

Method:
1. Wash all the ingredients and boil 3 litres of water in a pot.
2. Add barley and boil for 10 mins.
3. Add longan, red dates, lotus seed and boil for another 20 mins.
4. Add white fungus, rock honey sugar, and pandan leaves and boil for another 10 mins.
5. Remove the pandan leaves, and add the pang da hai.
6. Off the fire and it can be served.

Note: You can also add gingko nuts if you like.

Madeleines 玛德琳

Ingredients (made abt 16):
3 eggs
120g sugar
10g Orange zest
5g Lemon zest
120g self-raising flour (sieved)
1/4 tsp salt
62.5g butter (melted)

Methods:

1. Preheat oven at 180C.

2. Beat eggs and sugar until light yellow.

3. Grate some zest into the mixture.

4. Add flour & salt, and mix at low speed. Pour in melted butter and continue to mix well.

5. Keep in fridge for an hour.

6. Brush the mould with melted butter.

7. Scoop the batter into mould.

8. Bake at 180C for 10 mins, then 200 degree for 1 to 2 mins. (Youtube says 8 mins but my oven couldn't achieve the slightly burnt effect, so I extended the baking time.)

Ingredients for Chocolate Madeleines (made abt 16):

3 eggs

100g sugar

100g self-raising flour (sieved)

20g valrhona cocoa powder 

1/4 tsp salt

62.5g butter (melted)

30g baking chocolate (melted)

Methods for Chocolate Madeleines:

1. Preheat oven at 180C.

2. Beat eggs and sugar until light yellow.

3. Add flour & salt & cocoa powder, and mix at low speed. Pour in melted butter & melted chocolate and continue to mix well.

4. Keep in fridge for an hour.

5. Brush the mould with melted butter.

6. Scoop the batter into mould.

7. Bake at 180C for 10 mins, then 200 degree for 1 to 2 mins. (Youtube says 8 mins but my oven couldn't achieve the slightly burnt effect, so I extended the baking time.)

Source: I followed this recipe from this youtube: https://www.youtube.com/watch?v=E8lvONi6DLw

Thanks Eddie for his easy and great recipe! 

Egg Tofu 鸡蛋豆腐

Ingredients:
Few cloves of garlic - smashed
Few slices of ginger
2 tubes of egg tofu - sliced 1cm thickness
1 handful of corn nibblets
1/2 pc of carrot - cube it
3 pcs fresh shitake mushroom - sliced thinly
3 to 5 prawns - clean & marinate it
200 ml chicken stock
1 tbsp huadiao
1 tbsp corn flour mixed with 1 tbsp water

Method:
1. Heat 2 tbsp oil in a pan and fry the tofu until both sides are golden brown. Remove from pan and put aside on a plate.
2. Heat 2 tbsp oil in a pan to fry garlic, and ginger until fragrant.
3. Add carrots, corn, mushroom, and prawns and stirfry for 2 mins.
4. Add chicken stock and bring to a boil, then add the corn flour mixture. Mix well. Add the huadiao, and a pinch of salt & pepper, and off the fire.
5. Add garnish and it's done!

Mandarin Orange Konnyaku 桔子蒟蒻

Ingredients:
4 Mandarin Oranges
1 Redman Premix Konnyaku powder
20g (or more) sugar (depends on how bitter/sour your mandarin oranges are)

Methods:
1. Use a slow juicer to juice the mandarin oranges.
2. Boil the juice over small fire and add the sugar. (Please adjust the amount of sugar to your own preference.)
3. Add in konnyaku powder. (The ratio is indicated on the redman premix packaging. 1250ml use 250gram.)
I had 500ml of mandarin orange juice. So i added 100 gram of powder.
4. Mix them well over small fire. Pour them into moulds and chill in fridge.

Note: I did this with Melon before, and I like the Melon Konnyaku better.

Heng Hua Lor Mee 兴化卤面

Ingredients:
Few cloves of garlic - smashed
Few slices of ginger
2 pcs napa cabbage - sliced
5 pcs fresh shitake mushrooms - sliced
Handful of green vegetable
Handful of sliced pork
8 prawns
500g clams (bought from Sheng Siong)
1 packet Wheat flour noodle (bought from 335 Smith Street market) - $2
The stall is a Yong Tou Fu stall located at basement.

4 cups Chicken stock
2 tbsp Huadiao wine
2 tbsp light soya sauce
1 tbsp corn flour

Method:
1. Heat 2 tbsp oil in a pan to fry garlic, and ginger until fragrant.
2. Add napa cabbage, mushrooms, pork, prawns, and clams into the pot and fry for 3 mins.
3. Add the chicken stock, cover the pan with a lid and bring to a boil.
4. Add the noodles (rinse/blanch it beforehand), light soya sauce, and huadiao. Mix well, then add corn flour to thicken the soup. 5. Lastly, add the green vegetable and boil for another min. Then it's ready to be served.
6. Garnish with seaweed, peanuts, and green onions. I like to add a dash of black vinegar and pepper too.

Pumpkin Rice 干贝金瓜饭

Ingredients:
A few cloves of garlic - smashed
1  tbsp dried shrimps (hae bee) - soak at least 30 mins
3 to 5 dried scallops  - wash & soak at least 1 hr
5 to 8 dried shitake mushroom - wash & soak till soft, then slice it thinly
1/4 pumpkin - cube it
A handful of chicken meat or pork slices - marinated
1.5 cups washed rice
(Keep the soaked water from the dried scallops & dried shitake mushrooms)

Method:
1. Heat the pan with 3 tbsp of oil and stir fry the dried shrimps & garlic.
2. Add the dried scallops, mushrooms, pumpkins, & meat and stir fry for 3 - 5 mins.
3. Add the rice and stir fry for another min. Add 1 tbsp light soya sauce, 1/2 tbsp sesame oil, a pinch of salt & pepper, and mix well. (If u like it more salty, add 2 tbsp light soya sauce.)
4. Add sufficient water (including the soaked water) to cook 1.5 cups rice.
5. Pour the entire content into your rice cooker, and press Start/Cook. (I used normal white rice cooking process.)

Carrots & Potatoes with Ketchup 胡萝卜土豆 番茄酱

Ingredients:
1 carrot - cubed it
1 potato - cubed  it
1 tomato - diced it
1 onion - diced it
1/2 cup of minced meat (chicken/pork) - marinated
5 tbsp Ketchup
1 tsp light soya sauce
1 tsp sugar
Pinch of salt
1 cup chicken stock or water
Some smashed garlic

Method:
1. Heat the pan and fry the garlic & onion till fragrant.
2. Add carrots & potato and fry for 2 to 3 mins.
3. Add minced meat & tomato and fry for 2 to 3 mins.
4. Add the Ketchup, soya sauce, sugar, salt & water to the pan and mix them well.
5. Cover with a lid, and lower the fire to medium. Cook it for another 15 to 20 mins, (Till the potato & carrot are soft to eat.)


Note:
For the rice, I used Jasmine rice and mixed with tricolored Quinoa, and cooked as per normal (in rice cooker). Then I used a mould to shape it into a bowl.

Sardines in Ketchup 番茄酱沙丁鱼

Ingredients:
1 can Ayam brand sardines
1 tomato - cut into 8 pieces
2 onions - slice it

Method:
1. Heat pan with a tbsp of oil, and stir fry the onions & tomato.
2. When the onion is softened, add the sardines and half cup of water.
3. Cover the pan with a lid for 3 mins.
Done!

Steam Egg 蒸蛋

Ingredients:
2 Eggs
250ml Chicken/Vegetable/Dashi Stock

Method:
1. Beat 2 eggs & mix well with 250ml chicken/veg/dashi stock. (Or water with pinch of salt)
2. Pour the egg mixture through a sieve and into a bowl. I burst whatever bubbles I saw in the mixture.
3. The most important step: Cover the bowl with a plate and steam with high fire for 10 mins. (I dun like cling wrap)
4. Off the fire and leave the bowl in it for another 10 to 15mins.

Tuna Onigiri 金枪鱼饭团

Ingredients:
2 cups short grain (even better if u hv jap rice)
1 can tuna flakes in Organic Olive Oil
2 tbsp black sesame seeds
2 tbsp light soya sauce

Method:
1. Cook 2 cups short grain rice. Water level until 2 in rice cooker. Cook as per normal.
2. When rice is cooked, add 2 big tbsp black sesame seed. Mix well.
3. I used a Daiso mould & shaped them into Onigiri. Made 8. Scoop 1 spoon rice, then add the tuna flakes, then top up with more rice.
4. Pour light soya sauce on a plate & dip both sides of the Onigiri with soya sauce.
5. Heat up a nonstick and brush a bit of oil. Low heat. Panfry both sides of Onigiri. Each side ard 10-15s until char.