Creamy Potato Chowder

Ingredients:
2 cloves garlic (minced)
1 onion (chopped)
2 carrots (chopped)
2 celery (chopped)
4 potatoes (chopped)
1 L chicken stock
1 can Marigold King of Kings Evaporated Milk
Pinch of salt
2 tbsp oil
Parsley

Method:
1. Heat oil in pot.
2. Add garlic, onion, carrots, and celery and stirfry it.
3. Add potatoes and chicken stock, and mix them well.
4. Boil it for 10 to 15 mins.
5. Add Marigold King of Kings Evaporated Milk and simmer for 5 mins.
6. Scoop half the content and blend them well.
7. Pour the blended items back to the pot and mix well.
8. Add salt to taste.
9. Garnish with some parsley.

Huiji Kidney Mee Sua Soup

Ingredients (for 1 pax):
1 fresh pig kidney (cleaned & sliced)
1 pc of mee sua (or 1 bundle of somen)
1 knob of ginger (peeled & thinly sliced)
1/2 cup rice wine
2 cups water (or stock)
2 tbsp sesame oil
1 tsp light soya sauce
Some veg
1 hardboiled egg
1/2 cup Huiji Waist Tonic (Huiji's own cup)

Method:
1. Heat the wok with sesame oil.
2. Fry the ginger till brown. Remove it, and leave the oil inside the wok.
3. Add the kidney & rice wine, and quickly stirfry. Remove the kidney.
4. Add 2 cups of water (or stock) in the same wok.
5. When the water is boiling, add the mee sua & light soya sauce. After a min or so, add the vegetables & kidney, and quickly off the fire.
6. Top it with the egg, and the fried ginger, and 1/2 cup of Huiji Waist Tonic.

Mexican Rice

Ingredients:
1 cup uncooked long grain white rice (washed)
1 cup tomato sauce
1 cup water (or chicken stock)
2 cloves garlic (minced it)
1/2 tsp McCormick garlic powder
1 tsp chilli powder
2 tbsp cooking oil

Method:
1. Heat pan with cooking oil.
2. Stirfry the garlic and add the rice.
3. Add the tomato sauce, water, garlic powder, and chilli powder. Mix well.
4. Reduce to low fire when it starts to boil. Cover with a lid, and simmer for around 15 mins.
(Timing may varies because of different stove & pot used.)
5. Turn off the fire, fluff the rice, and let it sit (covered) for another 5 to 10 mins.

Mexican Corn Salsa

Ingredients:
1 can corn (drain it)
1 tomato (abt 120g - diced it)
1 lime (the zest & the juice)
3 stalks green onions (chopped finely)
1 small bunch coriander (chopped finely)
1 onion (diced it) - optional
1/2 tsp McCormick black peppercorn
A pinch of salt

Method:
1. Combine all the ingredients and keep in fridge for at least 30 mins before serving it.

Note:
It is quite sour because I squeezed the juice from the whole lime, but I like it. If you don't like it so sour, squeeze half first to taste. You may want to add 1/2 tsp sugar to mix with the lime juice if you wish to.

Egg Tofu with minced meat

Ingredients:
1 Fortune Egg Tofu (slice it into 8 to 10 pieces)
250 g minced meat (can be pork or chicken)
A clove of garlic (minced)
2 tsp black bean sauce
2 tsp light soya sauce
1 tsp sesame oil
1 cup chicken stock (can be homemade or store bought)
Mix 1/2 tbsp cornstarch with 1 tbsp water

Method:
1. Heat up the pan with 1 tbsp cooking oil.
2. Pan fry the egg tofu until both sides are brown. Set aside.
3. Add 1 tbsp cooking oil and fry the garlic.
4. Push the garlic aside and add the minced meat.
5. Fry them to about 80% cooked and add the black bean sauce, light soya sauce & sesame oil. Mix them well.
6. Add the chicken stock and the egg tofu. Cover the pan with a lid and simmer for 1-2 mins.
7. Add the cornstarch mixture, stir well and garnish with green onions.
8. Ready to be served.

Red Curry Popcorn

Ingredients:

20g to 30g raw popcorn

1 tbsp Dancing Chef Red Curry paste

1 tsp oil

1/4 tsp fine salt

Method:

1. Wash the raw popcorn.

2. Heat up the airfryer at 200 degree.

3. Spray some oil on the popcorn & place them in the airfryer basket. Please cover it or else your popcorn will be flying in the airfryer.

4. Airfry them at 200degree for 6mins.

5. Mix the curry paste with oil, and use a brush to brush it over the popcorn. Sprinkle the salt over the popcorn. Airfry them for another 2 mins and it will be done.

They will be crunchy after cooling down (about 2 mins later), but turn soft pretty soon. So don't airfry a lot of it if you do not intend to eat them all up.

Huiji Ginseng & Osmanthus Konnyaku Jelly

Ingredients:
5 sachets Huiji Canadian Ginseng Revitalising Tea
1 tsp Osmanthus flower
250g Konnyaku jelly powder premix 
1250ml of water

Method:
1) Boil water in a large pot over high heat. When boiled, off the fire and add the tea bags into the hot water. Then cover the pot and let it stand for 10 to 15 minutes to release the ginseng flavour.
2)  Heat up the pot on low fire and add Konnyaku jelly powder gradually. Keep stirring the mixture while simmering for about 5 minutes.
3) Lastly, add the osmanthus flower and pour the mixture into moulds and leave them at room temperature for a while before you chill them in the fridge.

Yuzu Daikon Pickles

Ingredients:
1 800g to 1kg daikon (I used Japanese daikon, can be bought from Finest, Donki, Isetan, etc)
Finely julienned peel from 1 yuzu (I bought from Japan)
160g sugar
40g salt
60 to 100cc Japanese rice vinegar (I bought from Donki)

Method:
1. Peel & cut the daikon.
2. Mix the sugar, salt & vinegar well until the sugar & salt are dissolved.
3. Taste the mixture & add more sugar/salt/vinegar if need to.
4. Add the yuzu peel & daikon into the mixture.
5. Store them in a glass container & keep in the fridge. They will taste good after 1 day in the fridge.

Note: 
1. You may want to use lemon if you cannot find yuzu.
2. Japanese daikon are not bitter. If you use other daikon, I am not sure if they would taste the same.
3. I also squeezed the yuzu juice into the rice vinegar.

Seafood Paella

Ingredients:
2.5 cups Chicken stock
A few Saffron threads
1 onion - diced
A few cloves garlic - minced
50 to 80 g bacon - sliced
1 tomato - diced
2.5 cups rice
10 prawns - devein
250 grams clams - cleaned
1 to 2 squid - sliced
1/2 cup Peas
Some parsley

Method:
1. Boil chicken stock with saffron & set aside.
2. Heat up pan with 2 tbsp oil (medium heat). Fry the onion, garlic, and bacon. Push them aside, and fry the prawns on both sides (half cooked), remove the prawns, and set aside.
3. Continue frying and add tomato. Fry the tomato until soft then add the rice. Add a dash of salt & pepper and mix well.
4. Add the chicken stock and cover the whole pot with a lid for 12 minutes. (low fire)
5. Add the prawns, clams, squid, and cover for another 5 minutes.
6. Add the peas and parsley and off the fire.

Inspired by Colleen Teo's recipe: https://youtu.be/6rYEV7DH1ZI

Note: I have used Jasmine rice and Basmati rice before.

Aburi Salmon Don

Ingredients:
Salmon from redmart
2 tbsp Japanese Mayonnaise
1 tsp Ponzu sauce
(Mix the mayo & ponzu)

Method:
1. Slice the salmon thinly.
2. Brush it with the mayo sauce mix.
3. Use a blow torch to flame the salmon for about 6 to 8 seconds on each slice.

Avocado Prawn Toast

Avocado:

1. 2 ripe avocado - mash it

2. Add 1 tsp lemon juice, and a pinch of salt & pepper.

3. Mix well.

Prawn:

1. A dozen of prawns - remove shell & devein.

2. Marinate with 1/2 tsp mixed herbs, 1/2 tsp garlic powder, a pinch of salt & pepper.

3. Heat pan, and add 1 tbsp oil.

4. Pan sear the prawn till cooked (abt 1 min each side).

5. Drizzle with 1/2 tsp lemon juice when done.

Spray some olive oil on baguette, and toast it. Top it with Avocado & prawn.

Seafood Bee Hoon

Ingredients:
3 eggs
Few slices of cabbage (sliced)
1 squid (clean & sliced it)
8 prawns
3 cups of chicken stock (can be more if you like more soup)
1 handful of green vegetable
200g bee hoon (soak till soft)
Few cloves of garlic (minced)
Few slices of ginger
1 tbsp light soya sauce
1 tbsp hua diao
1/2 tbsp sesame oil
Dash of pepper & salt

Method:
1. Heat up pan with 2 tbsp oil.
2. Fry the egg. Push them aside when they are 80% cooked.
3. Add 1 tbsp oil and stirfry garlic & ginger in the same pan.
4. Add the cabbage & stirfry them for a while.
5. Add the chicken stock. When the stock is boiling, add the bee hoon & cover with a lid for 2 mins.
6. Add the squid and prawns, then cover with lid for 2 more mins.
7. Mix all the above well. Add the vegetables, and cover with lid for 1 min.
8. Add the light soya sauce, hua diao, sesame oil, pepper & salt.
9. Mix well & they are ready to be served.