Chicken Phở

Chicken Stock Ingredients: 

1 cup soya bean (soak till soft)

1 cup ikan billis

A few Chicken bones (I used drumsticks)

A few chicken feet

A pc of ginger (smashed)

A few cloves of garlic

Chicken Stock Method:

1. Blanch the chicken bones & chicken feet.

2. Boil a pot of water (at least 3 litres) with the chicken bones, chicken feet, soya beans, ikan billis, ginger, and garlic for at least 3 hours. (Simmer over low fire.)

3. Add a tsp of salt (or more) before you off the fire.

Chicken Phở Ingredients:
Chicken Stock
Cooked Chicken Meat (shred it)
Flat noodles (soak it & blanch it)
Onion (slice it thinly)
Bean Sprouts
Mint Leaves
Basil Leaves
Coriander
Spring Onions
Red Chili

Chicken Phở Method:
1. Place the noodles, then the meat, and all the garnishing in a bowl.
2. Pour the stock through fine-mesh sieve into the bowl.

3. You may add a tsp of soya sauce/fish sauce.

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.

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!

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.

Cabonara 培根意大利粉

Ingredients:
Spaghetti for 4 pax
4 slices of bacon (cut into smaller pieces)
400g Fresh White Button Mushroom (sliced)
400ml Cooking Cream
50g Parmesan 
Few cloves of garlic (smashed)

Method:
1. Boil a pot of water for spaghetti. Add a tsp of salt to the boiling water and place the spaghetti into the boiling water. Cover and let it boil for 8 mins. Test to see if it is al dente at the end of 8 mins. Remove and drain the spaghetti.
(When you are doing Step 1, you can do Step 2 to 4 concurrently.)
2. Heat 1 tbsp of butter in a pan, and fry the bacon.
3. Add the garlic when bacon turns brown.
4. Add the mushroom and stirfry them for 1 to 2 mins. Add a pinch of salt & pepper, and 1 tsp of dried parsley.
5. Add the cooking cream and bring to a boil. Then add the Parmesan, and the spaghetti. Mix them well.

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.

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.)

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.

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.