Ingredients :
- 1 medium-sized kampung chicken
- 5 bowls of water
- 1 1/2 rice bowls soaked snow fungus
- 2 Tbsps kei chee
- 2 Tbsps seedless red dates
- 3 Tbsps dried soyabeans (soaked overnight)
- 2 tsps sea salt or to taste
Directions :
- Put chopped, skinless chicken into a claypot. Bring to a boil and skim off the scum and oil that float up.
- Add the soyabeans and red dates. Let the soup simmer for an hour before adding the snow fungus, kei chee and salt.
- Keep the soup simmering for at least another hour.
Dressing : Garnishing :Directions :Put the cucumber, onion and cili padi in a large mixing bowl. Add the dressing ingredients and toss well to mix.
Ingredients :
- 200 grammes of Hong Kong Kai Lan (washed thoroughly and separate leaves from stem. Slice the stems lengthwise)
- 10 to 15 medium sized prawns (devein and shelled, you can leave the tails intact if you want)
- 6 slices of ginger (diced)
- 5 cloves of garlic (chopped)
- 30 ml warm water
- Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
- 1 1/2 tablespoons Cooking oil (palm oil)
Seasoning :
- 2 teaspoons oyster sauce
- Salt to taste
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and fry ginger till aromatic. Add garlic and prawns and stir fry till prawns begin to turn colour. Add kai lan stems. Stir fry for about 20 seconds.
- Add the kai lan leaves. Stir well and add seasoning. Add warm water and continue to stir fry till leaves turn dark green colour and limp. Add a little bit of corn starch if gravy too runny for your liking.
- Serve warm preferably with white rice
Ingredients :
- 200 grammes of asparagus (choose tender parts as per technique above)
- 10 grammes or approximately 2 teaspoons of belacan
- 30 grammes of dried prawns (pre-soaked for 15 minutes)
- 5 cloves garlic
- 5 cloves shallots
- 3 to 5 pieces red chilli (remove seeds)
- 1/2 cup warm water
- 4 tablespoons palm oil
Directions :
- Pound or blend belacan, pre-soaked dried prawns, garlic, shallots and chilli till it forms a paste.
- Heat 2 tablespoons oil in wok on medium heat and saute belacan mix till aromatic / light brown. Add some oil if it starts to burn before becoming brown. Note that the belacan mix absorbs oil like tissue paper and therefore, you should try not to use too much oil or your asparagus will be found swimming in oil later.
- Increase heat to high and add asparagus. Stir well and sprinkle warm water occasionally (you don’t have to use all the water above) to keep it moist and to let the dish cook in a little steam (but not soaking in water). Cook for about 2 minutes. No seasoning is required as the belacan mix is quite salty. You might want to sprinkle some sugar if you find it too salty.
- Dish out and serve with steaming white rice.
