Ingredients :
- 1 old cucumber (slice half lengthwise, remove seeds, then cut across into chunks)
- 300 grammes bony pork
- 2 pieces dried cuttlefish (cut into half or quartered)
- 5 to 10 pieces dried scallops
- 8 red dates
- 1 litre water
- Bring water to boil. Add bony pork and remove scum from surface of water till no more scum appears.
- Add the rest of the ingredients, allow to rapid boil for 3 minutes before covering and lowering flame to simmer the soup for 2 to 3 hours.
- Add salt to taste before serving.
- If you wish to double boil, first boil the bony pork in a separate pork using separate portion of water. Thereafter, drain and place bony pork together with the other ingredients in a double boiler. Add 1 1/2 bowls of boiling hot water into the ingredients. Double boil for 3 hours.
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Ingredients :
- 100 gm long bean (角豆 100克)
- 50 gm petai (臭豆 50克)
- Peas some (荷蘭豆 適量)
- Red chilli some (紅辣椒 適量)
- 1 onion (洋蔥 一粒)
- Dried shrimp some (蝦米 適量)
Seasoning (調味料) :
- 3 soupspoon sambal (三峇 3湯匙)
- 1/2 soupspoon sugar (糖 半湯匙)
- 1/2 teaspoon pepper (胡椒粉 半茶匙)
- 150 ml water (清水 150毫升)
Directions :
- Heat oil in wok, fry dried shrimp, onion and chilli till fragrance. (放油熱鍋，將蝦米、洋蔥、辣椒爆香)
- Add in long bean, petai, peas and red chilli and continue fry, add in water and all seasoning ingredients. (加入角豆、臭豆、荷蘭豆及紅辣椒，拌勻，再加入清水及所有腌料)
- Fry for 4 minutes. (炒熱4分鐘即可食用)
Ingredients :
- 200 grammes of siew pak choy (rinsed clean and cut between stem and leaves. Separate stems from leaves)
- 5 shiitake mushrooms or chinese dried mushrooms (if latter, soak overnight till soft)
- 1 cup chicken stock
- 3 cloves garlic (chopped finely)
- 1 cup warm water
- 3 tablespoons palm oil
Seasoning :
- 1 tablespoons oyster sauce
- 1 teaspoon abalone sauce
- 1/2 teaspoon fish sauce
- Salt to taste
- A dash or two of white pepper powder
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and saute garlic on medium high heat till light brown. Remove fried garlic.
- With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and 1/2 cup water. Add seasoning (except chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to 1/2 cup. (This should take about 5 to 10 minutes)
- Meanwhile, bring to boil a large pot of water. Add 1 tablespoon palm oil and 2 teaspoons salt.
- Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn colour to dark green, remove siew pak choy from pot and arrange them on a plate.
- Once gravy reduced to a thick sauce, add chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well.
- Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.
Ingredients :
- 200 gm rice four
- ½ teaspoon baking powder
- 250 ml coconut milk
- ½ teaspoon coriander (ground)
- ½ teaspoon salt
- 1 clove garlic (chopped)
- Pinch of cummin (ground)
- Pinch of turmeric (ground)
- 1 candle nut (grated)
- 100 gm raw peanuts
- Oil for frying
Directions :
- Mix the rice flour with baking powder and coconut milk, then add coriander, cummin, turmeric, garlic and candle nut.
- Add the slightly crushed peanuts and stir well. This will give you a slightly runny batter mix.
- Heat oil in shallow pan and fry batter by the tablespoon, drain on absorbent paper.
