Xndo Pineapple Fried Rice

Ingredients:
1 slice of pineapple (cube it)
100g chicken meat (diced)
4 prawns (cleaned)
1 egg
A handful of bean sprouts
50g roasted cashews
A handful of chicken meat floss
A handful of raisins
1 pack Xndo Zero Rice
2 cloves garlic (minced it)
2 tbsp oil

Sauce:
2 tbsp pineapple juice (from pineapple can)
1/2 tbsp light soya sauce
1 tsp turmeric powder
Pinch of salt & pepper

Method:
1. Mix the sauce with 1 pack of Xndo Zero Rice.
2. Heat up pan with oil.
3. Fry the egg and push it aside on pan.
4. Add 1 tsp oil to fry the garlic.
5. Add the chicken meat and stir fry. When they are 80% cooked, add the prawns. When the prawns are half cooked, add the Xndo Zero Rice (from Step 1).
6. Add the bean sprouts, pineapple cubes, cashew nuts, and raisins.
7. Stir fry all the above evenly, top it with meat floss and it is ready to be served.

Xndo Salted Fish Fried Rice 咸鱼炒饭

Ingredients:
10g - 20g salted fish (diced)
100g chicken meat (diced)
A handful of bean sprouts
2 cloves garlic (minced)
2 eggs
1 tbsp light soya sauce
2 tbsp oil
1 pack Xndo Zero Rice

Method:
1. Heat oil and fry salted fish until crispy. Remove the salted fish from pan and set aside.
2. Using the oil from the same pan, fry 2 eggs and push it aside.
3. Add 1 tsp oil in the pan, and fry the garlic.
4. Add the chicken meat and stir fry until cooked.
5. Add 1 pack of Xndo Zero Rice.
6. Add the light soya sauce and a pinch of pepper.
7. Add the bean sprouts, and the salted fish. Fry for another minute.
8. Ready to be served.

Crab Bee Hoon Soup

Ingredients:

1 crab (this one in picture weight abt 900grams) or more if you wish

Some vegetables

Thick bee hoon (u decide how much you want to eat)

2 - 3 tbsp butter

A few cloves garlic (minced)

A few ginger slices

3 - 4 cups homemade chicken stock

5 tbsp evaporated milk

2 tbsp light soya sauce

1 tbsp Hua Diao

1 tsp sesame oil

Pinch of salt & pepper

Method:

1. Wash & scrub the crab clean. (Bought it from Sheng Siong & I get them to kill the crab for me.)

2. Heat up your pot, and add butter to it. Fry the garlic & the ginger till fragrant.

3. Add the chicken stock to the pot. When it is boiling, add the crab and cover the pot for a few mins until the crab turns red.

4. Add the milk, soya sauce, hua diao, sesame oil, and salt & pepper. Stir well.

5. Add the bee hoon, and cover with lid for 3 mins.

6. Add the vegetable, and off the fire when it's cooked. (like a minute)

And it's all ready!

Thai Style Chicken Wings

Ingredients:

1/2 kg chicken wings (cut them into halves)

5 garlic cloves (minced it)

1 tbsp ginger juice (pound the ginger & squeeze the juice from it)

2 coriander roots (minced it)

2 tbsp light soya sauce

1 tbsp fish sauce

Pinch of sugar, salt & pepper

Method:

1. Marinade the chicken with the above mixture for at least 2 hours or more. (Or even overnight.)
2. Preheat airfryer to 180 degree. Airfry the wings for  5 to 6 mins, turn & continue for 4 to 5 mins.
(My airfryer is Philips, and I used a grill pan.)

Note:

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

2. You may also deepfry it.

Huiji Herbal Chicken Soup 汇集药材鸡汤

Ingredients:

Half a kampung chicken

1 pack Herbal mix

2 cups Huiji Waist Tonic (using the cup provided by Huiji)

1.5l water

Method:

1. Boil the water.

2. When water is boiling, add the herbal mix (except the wolfberries), huiji waist tonic, and the chicken. Cover with lid, and simmer for 2 hours.

3. After 2 hours, add the wolfberries, and a pinch of salt. Stir well, and off the fire. Ready to be served.

Note: The herbal mix is bought from Sheng Siong. Alternatively, you can get any herbal mix from elsewhere.

Soya Bean Drink

Ingredients:

Soya Beans

Water

Sugar

A knob of Pandan Leaves

(1 part Soya Bean to 2 parts Water)

Example: 1 cup Soya Bean to 2 cups water

I used 2 cups Soya Bean to 4 cups water. 4.5 cups water also ok, dun need to be so accurate. It depends on how thick you like it to be.

Method:

1. Soak Soya Beans for minimum 4 hours (or overnight).

2. I used a Hurom slow juicer to press the beans plus water.

3. Filter the liquid and boil it (with pandan leaves) over low fire for 30mins.

4. Stir the liquid occasionally (while it is boiling).

5. Add sugar. I added one piece of Honey Rock sugar.

ABC Soup

Ingredients:
Pork Ribs  (五花骨) - $5
1 tomato (slice into smaller pieces)
1 corn (chop into smaller pieces)
1 - 2 carrots (cut into smaller pieces)
1 - 2 potato (peel & cut into smaller pieces)
1 onion (remove skin & cut it half)
2 - 3 cloves of garlic
2 dried scallops
5 red dates
A few bay leaves (optional)

Method:
1. Blanch the pork ribs and wash away the impurities.
2. Boil a big pot of water (more than enough to cover the ingredients)
3. Add the dried scallops, garlic, bay leaves, pork ribs, onions, and tomatoes. Boil with big fire for 30 mins, then add the carrots, and simmer with small fire for 90 mins.
4. You can add the corn later or together with other ingredients in step 3. (Depending whether you want to eat a sweet corn or tasteless corn.) I buy those bi coloured corn from wet market. 
5. I added the potato 15-20 mins before I off the fire. (Don't like them too soft.)
6. I will also add Huai San 5 mins before I off the fire. (My family like it crunchy.)
7. Add a pinch of salt before you off the fire. Add more if you like.
8. You can also add a handful of wolfberries after you off the fire.

Note: You may need to add more water in the midst of boiling. Don't add too much at one go, like half a cup, half a cup... and see how it goes.

Cheese Muffin

Ingredients (for 12 muffins):

1 box The Laughing Cow Belcube Cheddar Smoked Cheese Spread 125 g (24 cubes)
240g plain flour
2 tsp baking powder
½ tsp salt
120g butter (soften at room temperature)
150g caster sugar
2 eggs
2 tsp vanilla extract
120ml milk

Method:
1. Preheat your oven to 180°C.
2. Grease your muffin pan and place 12 muffin liners.
3. Sift the flour, baking powder and salt together.
4. Using a mixer, cream the softened butter and sugar together for 2-3 mins, until pale and fluffy.
5. Add in one egg at a time and beat until mix well.
6. Add in the vanilla extract and mix well.
7.  Add in 1/3 of the flour mixture and follow by 1/3 of the milk. Mix well.
8. Alternate the flour and milk.
9. Scoop the batter into each muffin liner. Then add 2 cubes of The Laughing Cow cheese into each of them.
10. Bake for 25 mins.

Airfried Lemongrass Chicken Wings

Ingredients:
600g midjoint chicken wings
100ml Ayambrand Coconut Cream
1 stalk lemongrass
20g candlenut
50g red shallots
30g garlic
1 tbsp sugar
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp light soya sauce
1/2 tsp salt
Dash of pepper

Method:
1. Use a blender and blend all the above together. (Of course excluding the chicken.)
2. Marinade the chicken with the above mixture for at least an hour or more. (Or even overnight.)
3. Preheat airfryer to 180 degree. Airfry the wings for  5 to 6 mins, turn & continue for 4 to 5 mins.
(My airfryer is Philips, and I used a grill pan.)

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

Blueberries Smoothie

Ingredients:
50g Ayambrand Trim Coconut Milk
125g Blueberries
1 Banana
Few ice cubes

Method:
1. Place all ingredients in a blender and blend until smooth.
2. Serve.

Gum Tragacanth Dessert 雪燕糖水

Recipe for 1 pax:

Ingredients:
1 pc 雪燕 abt 4g (soak overnight or minimum for 6 hours)
1 small pc of honey rock sugar
2 red dates (cut it and remove the pit)
200ml water/fresh milk/almond milk

Method:
1. After soaking the 雪燕, remove the impurities. (which is a lot lot lot easier than peach gum)
2. Place the 雪燕, sugar, red dates into a small bowl.
3. Pour in any liquid as mentioned. (I prefer fresh milk.)
4. Cover the bowl and steam it for 20 mins.

Note: I added 2 slices of American Ginseng when I steam it with water.

I bought it from Long Ma Dried Goods at Albert Centre Wholesale Market (3rd floor)
270 Queen Street
Singapore 180270
Opening hours: 8.00am to 8.30pm daily  ,
but it can also be found here.

Braised Pork 卤肉饭

Ingredients:
400g minced pork (I asked the butcher to mince the part that has some fats, but not a lot)
(You can use pork belly if you prefer the fats, dun need to mince it, just cut into strips.)
5 dried shitake mushroom (soaked till soft)
1 - 2 tbsp dark soya sauce
1 pc honey rock sugar
1 tsp five spices powder
2 cinnamon stick
3 star anise
Few cloves of garlic (mince)
200ml chicken stock
400ml water
3 tbsp oil

Method:
1. Squeeze the water out from the mushrooms and dice them.
2. Heat the oil in a pan, and add the garlic. Fry them until golden brown and pour them on a strainer. Pour the oil back. Keep the garlic aside.
3. Fry the mushroom until fragrant.
4. Add the pork and continue to stirfry.
5. Add 1 tbsp dark soya sauce. O if you prefer, 2 tbsp.
6. Add the garlic, five spices powder, chicken stock, water, sugar, , cinnamon stick, and star anise, and bring to a boil. Cover with a lid, and lower the fire to simmer them for at least 45 mins.

The eggs:
1. Boil a pot of water, add some salt in it.
2. Add room temperature eggs and continue boiling for 5 mins.
3. Take the eggs out and submerged them in a pot of ice water for 5 - 10 mins.
4. Peel the eggs,
5. Scoop the sauce from the braised pork into a bowl and place the eggs in it for at least 15 mins. Longer if you prefer a darker brown.

Note: Instead of pork, it can be minced chicken too.

Baked Mac and Cheese

Ingredients:
250g Macaroni (elbow pasta)
6 tbsp Butter
30g Panko breadcrumbs
50g plain flour (all purpose flour)
3 cups warm milk
300g shredded cheese
20g parmesan
Salt

Instructions:
1. Preheat oven to 180C.
2. In a pot of boiling water, add 1 tsp salt, 1 tsp oil, and the pasta and bring to boil to cook until almost al dente, drain and mix the cooked pasta with 1 tbsp butter, and set aside.
3. Heat up a pan and melt 4 tbsp butter, add flour and mix well.
4. Add the milk to the pan (add it in 3 parts), 1/2 tsp salt, and mix well with the paste. (Takes abt 5 mins)
5. Off the fire, and add the cheese. Mix well.
6. Mix the breadcrumbs with 1 tbsp melted butter.
6. Pour the sauce into a baking dish with the pasta. Sprinkle panko and parmesan over it.
7. Bake for 20 mins.

Baked Spaghetti

Ingredients:
200g spaghetti
1 onion (finely chopped)
2 cloves garlic (minced)
200g sliced mushroom
200 g ground beef - marinated with salt, pepper, & 1 tsp Italian seasoning
(Or any meat of your choice)
1/2 bottle Pasta sauce (250g)
200g shredded mozzarella
40g shredded Parmesan

Method:
1. Preheat oven to 180C. Grease a baking dish.
2. In a pot of boiling water, add 1 tsp salt, 1 tsp oil, and the spaghetti and bring to boil to cook until almost al dente, drain and set aside. (My took abt 7 mins.)
3. Heat up a pan and add 2 tbsp cooking oil. Stirfry garlic and onions for about 2 mins. Add ground beef and stirfry it till cooked. Then add mushroom and stirfry for a min.
4. Pour in the pasta sauce and simmer until slightly reduced, about 10 minutes. 
5. Add the spaghetti and half the cheese, mix well then transfer to baking dish and top with the remaining cheese. Bake for 20 mins until cheese is melted.
6. Garnish with parsley.

This recipe is good for 4 pax.

Dumplings 锅贴

Ingredients:
$6 minced pork (dunno which part. I ask butcher choose not too fatty one)
10 to 12 prawns. Clean & cut into small pcs.
3 - 4 pcs of cabbage. Wash & chop into very small pcs.
Mix all the above & add 2 tbsp soya sauce & 1 tsp sesame oil & pinch of salt & pepper.

Round white dumpling skin - bought from supermarket.

How to wrap?
1. Put the marinated meat in the middle of the skin.
2. Mix some water & corn flour. Run them along the sides of skin.
3. Fold the skin half and pressed the middle part so both sides of skin touched. From left fold in 3 sides. From right fold in 3 sides.
4. Put in a box and freeze all the dumplings.

Method:
1. Heat the pan (medium-fire) and pour 1 tbsp oil on it.
2. Place the frozen dumplings. 
3. After a minute or so, add abt 3 tbsp of water and cover the pan with a lid.
4. Let it cook with low-medium fire for at least 4 to 6 mins. This process is like steaming.
5. Open the lid when the liquid left 10-15%. Let it continue until liquid all dry up. 

Pandan Lemongrass Drink

Ingredients:
5 stalks lemongrass
1 bunch pandan leaves
1 knob ginger (remove skin)
2 litres water
Sugar (up to your preference) - I usually use Honey Rock Sugar

Method:
1. Wash the lemongrass, chop off the top and bottom part and remove the outer layer. I cut each stalk into 3 parts.
2. Wash the pandan leaves and ginger.
3. Use a pestle to pound the lemongrass and ginger.
4. Boil the water with lemongrass and ginger for about 20 - 30 minutes.
5. Add sugar & pandan leaves and boil for another 10 - 15 minutes.

Enjoy!

Aglio Olio

Aglio Olio for 2 adults 2 kids:

Ingredients:

300g Spaghetti

5 tbsp Olive oil

1 tbsp butter

A few cloves of garlic

Min 600g of Mushrooms

4 pcs of Bacon, cut into 1cm strip

Dried parsley

Parmesan cheese

Method:

1. Add spaghetti to boiling water. Add a pinch of salt. Cook for around 8 to 10 mins (stirring occasionally.) (Take 1 & try, make sure its al dente.) Drain well & put aside.

2. Heat oil & a tbsp of butter over medium heat. Add bacon & fry for abt 2 to 3 mins, then add the garlic. (If u want it spicy, add chilli padi at the same time.)

3. Add the mushrooms & fry for abt 2 to 3 mins, then add the pasta & a pinch of salt & stir for another 2 mins. (Taste it, add more salt if you prefer.)

4. Lastly, add the parsley & mix well. Off the fire, serve & add a dash of parmesan cheese.

(I added chilli flakes to my own plate of aglio olio.)

Note:

If you want to add scallops & prawns, you panfry them after step 2, push them aside, before step 3.

Stirfried Shredded Chicken

Ingredients:
1 Chicken Thigh (or 2) - can be any other parts too 
8 to 10 Mushroom
1 to 2 knobs of Ginger (shredded)
Light Soya Sauce
Sesame Oil

Method:
1. Soak the mushroom till soft. Squeeze them dry and cut them into thin slices.
2. Boil a pot of water and add the chicken. Continue boiling until chicken is cooked.
3. Shred the cooked chicken.
4. Mix the chicken with 1 tbsp of light soya sauce and 1 tsp sesame oil.
5. Mix the mushrooms with 1/2 tbsp of light soya sauce and 1 tsp sesame oil.
6. Heat up a frying pan with 2 tbsp of oil and 1 tbsp of sesame oil, and fry the shredded ginger.
7. When the ginger is half browned, add the chicken and mushroom.
8. Keep frying them in low to medium fire until they are all crisp and dry (Takes about 6 to 8 mins.)

Note: actually this dish is to recreate a new dish from leftover chicken. I usually cook this when I roasted a whole chicken but couldn't finish it. I will shred it and cook this another day.

Ebiko Spaghetti

Ingredients:

1 box San Remo Brown Rice Spaghetti

12 to 15 tbsp Japanese Sesame Sauce (I used this)

100g Ebiko

1 tbsp Salted Butter

A bunch of green onions

Method:

1. In a pot of boiling water, add 1 tsp salt, 1 tsp oil, and the spaghetti and bring to boil to cook until al dente, drain and set aside.
2. Mix the spaghetti with butter, the Japanese Sesame Sauce, and the ebiko.
3. Garnish it with green onions and it is ready to be served.  


So simple right, told u it's 3 steps recipe :)