Black Chicken with Mee Sua 何首乌乌鸡面线汤

Ingredients:
1 black chicken (chop into 4 parts)
3 to 4 dried scallops (soak till soft)
100g black beans
10 red dates
5 pcs 何首乌
3 litres water
1 to 2 cups Huiji tonic

Method:
1. Clean and blanch the chicken.
2. Boil the water with the dried scallops, black beans, red dates, and 何首乌, then bring to a boil.
3. Add the chicken and cover the pot with a lid. Let it boil for 20 mins then lower the fire and simmer for 1.5 to 2 hrs. Add a pinch of salt before off the fire.
4. In a separate pot, boil the mee sua.
5. Place the mee sua in a bowl, place a piece of chicken, and pour some soup in the bowl. Add 1 to 2 cups* of Huiji tonic to the soup.


Note: Use the cup* provided by Huiji.

Pizza (using Wraps as base) 比萨饼

Ingredients:
Wraps (as Pizza base)
Pasta Sauce 
Shredded Cheese
Fresh Mushroom (sliced)
Pineapples (cubed)

Method:
1. Preheat oven at 180C.
2. On a piece of wrap, spread a thin layer of pasta sauce (I prefer pasta sauce than the regular pizza tomato sauce.)
3. Put some shredded cheese over the pasta sauce.
4. Put sliced mushrooms & pineapple cubes (or ham/capsicum etc) over the shredded cheese.
5. Sprinkle some ground pepper and Italian herbs over it.
6. Top it with more shredded cheese.
7. Bake it at 180 degree for 10 to 12 mins (varies with different type of ovens.)

Enjoy!

Note: 
1. Don't spread too much pasta sauce or else the base will turn soggy.
2. I prefer Mission wraps.
3. If you prefer, you can use pizza tomato sauce instead of pasta sauce.
4. Watch your oven, wraps get burnt very easily.

Baked Potato with Baked Beans

For 4 to 8 or even more ramekins (depends on size of ramekins)

Ingredients:
1 can baked beans
3 potato (remove skin & slice thinly)
1 cup shredded cheese

Method:
1. Preheat oven at 180C.
2. Grease the ramekins with butter/oil.
3. Place the sliced potato to 3/4 of the ramekin.
4. Scoop the baked beans and fill up the ramekin.
5. Top them with shredded cheese.
6. Cover with a lid or aluminum foil and baked them for 30 mins.
7. Remove the lid/foil and bake for a further 10 mins.

Mango Ice Cream 芒果冰淇淋

Ingredients:
500 to 600 grams of mango (excluding skin & seed)
400 ml whipping cream
150 to 200 ml condensed milk

Method:
1. Use a blender to blend mango with 150 ml of condensed milk. Taste it, If you prefer it sweeter, add the remaining 50 ml or more. 
2. Add 200 ml of whipping cream to the mixture and blend well, then add the remaining 200 ml.
3. Pour them into an ice-cream mould or any container.
4. Freeze them for at least 4 hours or more before consuming.

Creamy Chicken & Mushroom Pasta

Good for 2 pax

Ingredients:
1 pc chicken thigh
200g Fresh Button Mushroom (sliced)
400ml Cooking Cream
1 cup/handful shredded cheese
Some Cherry tomatoes
Some smashed garlic

Method:
1. Remove the chicken skin & bone. Cut into bite size and marinate with salt & pepper for at least 1 hour.
2. Boil pasta (for 2 pax) for 8 minutes. Rinse with cold water and set aside.
3. Heat pan with 2 tbsp oil/butter.
4. Pan fry chicken till brown, then add garlic and stirfry.
5. Add the slice mushroom and fry for 1 - 2 min.
6. Add the cooking cream and bring to a boil, then add the pasta and mix well.
7. Add the shredded cheese, and a pinch of salt & pepper (taste & add more if need to).
8. Lastly, add the cherry tomatoes, and mix well.

Black Vinegar Pork Trotter 猪手醋

Ingredients:
1.5kg Trotter (chopped)
400g Gula Melaka
750 ml Black vinegar 
1 liter water
500g old ginger (remove skin and smashed it with a mortar and pestle)
8 to 10 hard boiled eggs (remove shells)

Method:
1. Blanch the trotter and put it aside.
2. Heat pan with 2 tbsp sesame oil, and fry the ginger (I used Wen Dong ginger this time).
3. Add the vinegar and water, and bring to a boil. Then add Gula Melaka.
4. Add the trotters, and cover the pot with a lid. Lower the fire and simmer for an hour.
5. Add the eggs and simmer for another 30 mins.

Note: I used 猪手.

Luncheon Meat & Potato & Baked Beans

Ingredients: 

1 can Ayam Brand Baked Beans
1 can Luncheon Meat (Dice it)
2 Potatoes (Remove skin & dice it)
1 onion (Remove skin & dice it)
A few cloves of garlic (smashed)
Some ketchup
1/2 cup of water

Method:
1. Heat up pan with 2 tbsp of oil over medium fire, and fry the garlic.
2. Add diced potatoes and stir fry for a few minutes until it is lightly browned.
3. Add diced luncheon meat and stir fry for a few minutes until it is lightly browned too.
4. Add the onion and stir fry for a minute, then add 2 tbsp of ketchup and mix well.
5. Add the baked beans & 1/2 cup of water. Cover the pan with lid and simmer for 2 minutes.
Ready to Serve!

Peach Gum Dessert 桃胶糖水

Ingredients: 
10 - 15g Peach Gum (Soak overnight)
20g White Fungus (Soak & cut into smaller pieces)
30 pcs Dried Longan
10 pcs Red Dates (Remove seeds)
30g Rock honey sugar (adjust to your preference)
2.5L water
Wolfberries 枸杞子
Osmanthus 桂花

Method:
1. Soak Peach Gum overnight. It will expand at least 10 to 15 times of its size. Spend some time to clean its impurities until it looks clean. Don't be greedy and soak too much. You will regret when you start to clean it. Hahahaha...
2. Rinse all the ingredients.
3. Boil the water over medium fire.
4. Add Red Dates in the boiling water for 10 mins, then add the longan & boil for another 10 mins.
5. Add White fungus and Peach gum in the boiling water. Cover with lid and lower the fire. Simmer for 10 mins.
6. Add the sugar and off the fire after 10 minutes.
7. I added wolfberries and osmanthus just before I served the dessert.

Can be served as a hot dessert or cold dessert.

I bought the peach gum from Albert Centre. You can find them from Fu Hua too.

Note: 
Some say not suitable for pregnant ladies & do not consume when you are having your menses (please google), some say it's ok. I am not really sure. I believe everything in moderation.

 

I bought the peach gum from this shop.

Rice Cooker Chicken Mushroom Rice

Ingredients:
2.5 cups rice
A small knob of ginger
Few cloves of garlic
8 Chinese dried mushrooms
300 to 400g chicken (chopped into pieces)
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tbsp cooking oil
Dash of pepper & salt
2.5 cups water (I kept the water from the soaked mushrooms. Can use chicken stock too.)

Methods:
1. Soak the dried mushroom till soft and slice it thinly.
2. Marinate the chicken with dark soya sauce, light soya sauce, sesame oil, salt and pepper. Best to marinate at least 1 hour.
3. Cut the ginger into thin strips.
4. Smash the garlic and chop them finely.
5. Heat the pan with 2 tbsp oil, then add the garlic and ginger to stir fry.
6. Add the mushroom and the marinated chicken into the pan and continue to stir fry.
7. Add the washed rice to the pan, fry to mix all ingredients well.
8. Pour the rice mixture to rice cooker, add the water needed, and press START on rice cooker. (I chose the normal white rice cycle.)
9. When it is done, add the chopped scallion.