Steamed Egg  

Posted by: Julia in

Ingredients :
  • 4 eggs
  • ½ tsp salt
  • 1 tsp chicken stock granules
  • 2 tbsp finely chopped char siew pieces (if preferred)
  • 500ml warm water
Directions :
  1. Beat eggs and water till well blended. Add salt and chicken stock granules.
  2. Sieve then pour the mixture into a steaming tray or deep plate. Add chopped char siew (if preferred). Steam over rapid boiling water for 25 minutes.

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Lavender Caramel Pudding  

Posted by: Julia in

Ingredients :

(A)
  • 100gm Sugar
  • 3 tbsp Water
(B)
  • 5 pcs Egg
  • 80gm Sugar
  • 450gm Milk
(C)
  • 1tbsp Lavender
Directions :
  1. Mix Lavender with milk, heat with low heat, do not boil, heat will do, about 3 minutes.
  2. Stir well eggs and sugar, add in Lavender milk. Filter the mixture.
  3. Put into cup. When water boils, steam it with low heat, about 30 minutes.

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Stir-Fried Fragrant Prawns  

Posted by: Julia in

Ingredients :
  • 500g large prawns
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Some corn flour
  • Enough oil for deep-frying
  • 1 tbsp chopped garlic
  • 2 tbsp chopped dried radish (choy poh), soaked for 15–20 minutes, squeeze out excess water
  • 1 tbsp chopped dried prawns
  • 1 tbsp chopped bird’s eye chillies
  • 4 stalks chives, cut into 3–4cm lengths
  • A handful bean sprouts, tailed
  • 1 egg
  • 4–5 tbsp oil
Sauce (combined):
  • 1/2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1/2 tsp dark soy sauce
  • 1–2 tbsp sugar or to taste
  • 1/8 tsp pepper or to taste
Directions :
  1. Clean prawns and keep shells intact. With a sharp knife make a slit at the back of the prawns.
  2. Sprinkle lightly with salt and pepper and some corn flour. Make sure the prawns are completely dry, then deep-fry themin hot oil until crispy. Dish out, drain and set aside.
  3. Heat 4–5 tbsp oil in a clean wok, fry garlic and radish until crispy and fragrant. Add in dried prawns and bird’s eye chillies. Fry until fragrant. Dish out, leaving the oil in the wok.
  4. Break in the egg and scramble quickly until cooked. Break up into bits. Add the pre-fried garlic, radish, bird’s eye chillies and dried prawns.
  5. Add the prawns, chives and bean sprouts. Stir in sauce ingredients and toss well to combine.
  6. Dish out and serve.

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越吻越伤心 - 苏永康  

Posted by: Julia in

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Pineapple Jam  

Posted by: Julia in

Ingredients :
  • 2 pineapples
  • 250 grammes granulated sugar
  • 5 cloves
  • a dash of cinnamon powder
  • 1 tablespoon lemon juice

Directions :
  1. Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.
  2. Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.

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