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.

Black Beans Sardine Fried Rice

Ingredients:
1 can Ayam brand Black Beans Sardines (cut the sardine into small pieces)
1 cup chopped French bean
1 onion (diced)
Some garlic (smashed)
Cooked rice (I cooked 1 cup of rice)

Method:
1. Heat up wok with 2 tbsp of oil.
2. Stir fry garlic, and onion till fragrant.
3. Add french bean and sardine (including the black beans).
4. Add the rice, then add 1/4 tsp of salt, a pinch of pepper, and a dash of sesame oil.
5. Fry until all are well mixed.

Deepfried Sardine Sticks

Ingredients:
1 can Ayam Brand Sardines (mashed it)
1 onion (diced it very finely)
1 tbsp black sesame seeds
4 pcs spring roll pastry (cut into half)
1 egg (beaten)
Salt & pepper

Method:
1. Mix the sardine, onion, and black sesame seeds together, and add 1/2 tsp of salt & pepper.
2. Take 1/2 a pc of spring roll pastry and brush egg on the entire piece.
3. Scoop the sardine mixture and place it at the edge of the spring roll pastry.
4. Roll it tightly to the end.
(Repeat Step 2 to 4 - I did 8 pcs in total.)
5. Heat up oil for deep frying. I deep fried them until they turn golden brown.

Shredded Ginger Chicken

Ingredients:
A few cloves of garlic (smashed)
Lots of shredded ginger
1 stalk of lemongrass (cut into 3 & smash it)
Abt 30 pcs of lotus seed (if dried, u need to soak them for abt 30mins)
1 can button mushroom
Half a Kampung Chicken or An Xin Chicken (Fresh chicken is impt to bring out the sweetness in this dish)

Method:
1. Heat up 2 tbsp oil & fry the garlic,  shredded ginger & lemongrass till fragrant.
2. Add the chicken & fry till cooked.
3. Mix 2 cup water, 1 tsp soya sauce, 1 to 2 tsp sesame oil, a pinch of salt & pepper, and add all to the chicken. (1 or 2 tsp is depending on your preference.)
4. Add the lotus seed & button mushrooms. Cover & simmer with low fire for 30mins.
5. Add 1 tbsp huadiao before serve.
Note: It's not a soup, but it will be a bit soupy. Good with rice.

Cheddar Cheese Madeleine 乳酪玛德琳

Ingredients (made abt 18):
3 eggs
120g sugar
120g self-raising flour (sieved)
1/4 tsp salt
65g butter
20g shredded cheddar cheese
10g parmesan cheese

Methods:

1. Preheat oven at 180C.
2. Melt the butter in a saucepan, then add both cheese to the melted butter and mix well.

3. Beat eggs and sugar until light yellow.

4. Add flour & salt, and mix at low speed. Pour in melted butter mixture 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 180 degree for 10 mins, then 200 degree for 2 to 3 mins.
(You may need to adjust the baking time.)

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.

Golden Fried Rice 黄金炒饭

Ingredients:
1.5 cups uncooked rice
6 egg yolks
2 - 3 stalks green onions (cut into small pieces)
Few cloves of garlic (chopped)

Method:
1. Cook rice (in rice cooker). When it is cooked, mix it well with 6 egg yolks. Ensure every grain of rice is well coated with the egg yolk.
2. Heat 3 tbsp of oil in a pan and stirfry the garlic. Before the garlic turn brown, pour in the rice and stirfry it for about 2 to 3 mins.
3. Add a tsp of salt and green onions, and mix well.

Strawberry Fruit Roll

Ingredients:
450g strawberries
50g sugar
1/2 tsp lemon juice

Method:
1. Blend the strawberries & sugar till pureed. Add lemon juice & stir in.
2. Boil them over low fire for 30mins (stir them once a while)
3. Place a big pc of baking paper over your cookie pan. (My is 31cm by 30cm.)
4. Pour the puree and use a spatula to make them flat & smooth on the baking paper (thin layer).
5. Put in oven at 80C for 3 hours (turn the cookie pan halfway during baking).
(More or less time may be needed depending on ur oven. If it still feels a bit wet after 3 hrs, maybe u need another 30mins).
6. Air them for at least an hour before you roll them and cut them into smaller pieces.

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.