Ingredients
2 bowls cooked rice
3/4 cup cooked chicken breast - diced
1 green bell pepper - diced
1 stalk celery - diced
3 cloves garlic - minced
1 shallot - sliced
1 egg
1/3 cup frozen green peas
sprinkle of red chili flakes
sprinkle of white pepper
1/2 tsp sugar
pinch of salt
vegetable oil
Ingredients
handful of dry noodles
other ingredients (leftover soup) - refer to here
salt and pepper to taste
drizzle of sesame oil
fresh red chili + soy sauce (for dipping)
Method
- Bring a pot of water to boil. Cook the noodles according to packet instructions.
- Drain and set aside in a bowl.
- Pour away the water and reheat the leftover soup.
- Once it starts boiling, add a little salt and pepper to taste.
- Transfer the soup into the bowl of noodles.
- Drizzle sesame oil and serve warm with sauce.
Ingredients
1 packet sea cucumber (frozen fresh type) - cleaned, blanched and cut into pieces
3 pieces dried fish maw - blanched, drained and cut into pieces
1 can abalone
4 dried shitake mushrooms -soaked, drained and trimmed
12 fresh white mushrooms - cleaned
2 slices of ginger
10 white peppercorns - lightly crushed
handful of sliced hua qi sheng (american ginseng)
handful of goji berries
few slices of dang gui
1 pot chicken stock
a healthy and hearty dish for a cold autumn night....delish!
recipe adapted from here and here
Ingredients
1 cup chicken broth or more
1 tablespoon olive oil
1/2 medium yellow onion - chopped
2 cloves garlic, minced
1 small orange bell pepper - diced
10 baby carrots - diced
1 stalk celery - diced
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 tsp dried oregano
1/4 teaspoon dried red pepper flakes
1/8 teaspoon cayenne pepper
1 bay leaf
sea salt to taste
sprinkle of black pepper
1 cup whole peeled tomatoes
3/4 cup cooked and diced or shredded chicken
2 tbsp frozen corn
2 tbsp canned black beans
handful of crispy tortilla strips
Optional toppings: finely chopped onions, shredded cheese, sour cream, avocado and corn chips
recipe adapted from here
Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
2 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup toasted walnuts
1 tsp sugar + 3/4 tsp ground cinnamon for sprinkling
Ingredients
For making the dough
1 packet active dry yeast
3/4 cup warm water(about 100 to 110 degrees F)
2 cups all purpose flour or bread flour
1 tsp salt
1-1/2 tsp olive oil
Ingredients
1 lb pork rib - blanched
1 pkt sea cucumber (frozen fresh) - cleaned and blanched
3 pcs dried fish maw - blanched
2 shitake mushrooms - soaked, drained and trimmed
1 carrot - cut into thick slices
2 slices ginger
2 cloves garlic - lightly smashed
1 shallot - peeled and sliced into halves
1 tbsp oil for frying
1 to 2 cups water
Sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp soy sauce
Method
- Heat up oil in a pan. Saute ginger, garlic and shallot till lightly aromatic.
- Fry pork ribs and mushrooms for 1 to 2 minutes. Drizzle sauce and do a quick stir fry. Add water and bring to a boil. Simmer for another 30 minutes.
- Add carrot, sea cucumber and fish maw and simmer for another 30 minutes.
- Drizzle sesame oil and transfer to a serving plate. Serve warm with rice.
Ingredients
300g pork belly
3 clove garlic - chopped
1 tbsp dark soy sauce
pinch of five-spice powder
1 tsp vegetable oil
Ingredients (for 2 pax)
1 boneless chicken breast - shredded (leftover from cooking hainanese chicken rice)
2 dried mushrooms - soaked, drained and trimmed or sliced if preferred
2 bundles fresh ipoh noodles - i substituted with dried version
6 prawns - deshelled
2 stalks green vegetables - xiao bai cai, gai lan, chye sim etc
1 cup chicken stock
cornstarch solution
fried shallot
recipe adapted from here
Ingredients
1.5-2 foot section of Organic gobo (burdock root) or several pieces to match equivalent length, cut into matchsticks/julienned
1 medium carrot, cut into matchsticks/julienned
1 fresh red chili - sliced thinly
1/4 of one lotus root - peeled and sliced and soaked in water
1-2 tbsp toasted black sesame seeds
1.5 tbsp sesame oil
1 tbsp coconut syrup/sugar or equivalent sweetener
2 tbsp mirin
1-2 tbsp tamari or shoyu soy sauce
2 tbsp dashi
Ingredients
fettucinne pasta
smoked salmon
cherry tomatoes
dried basil leaves
toasted pine nuts
shredded cheese blend
extra virgin olive oil
Method
- Cook pasta according to package instructions.
- Drain and set aside on a serving plate.
- Drizzle olive oil and add shredded cheese. Toss to mix.
- Add cherry tomatoes, smoked salmon, pine nuts and sprinkle basil leaves. Toss to mix well and serve warm.
Ingredients
1 asian pear - cut into quarters and core and seeds
1 tsp sweet chinese almond
1 tsp bitter chinese almond
1 small piece snow fungus - soaked, drained and trimmed into small pieces
rock sugar to taste
recipe adapted from sunflower-recipes.blogspot
Ingredients
350g pork belly, cut into chunks
8 small organic yukon potato, peeled and cut into chunks
1 square cube red fermented beancurd (nam yee 南乳) - mashed
1 tbsp of the red pickling juice from the fermented beancurd
3 cloves garlic - chopped
3 slices ginger
2 dried chilies
1/4 tsp five spice powder
2 tbsp shaoxing wine
2 star anise
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
some ground pepper
vegetable oil
Ingredients
rotini pasta
smoked salmon - cut into pieces
spring mix vegetables
extra virgin olive oil
toasted pine nuts
shredded cheese blend
Method
- Cook pasta according to package instructions. Drain and transfer to a bowl.
- Add olive oil, cheese, pine nuts and salmon. Toss to mix well.
- Place vegetables onto a serving plate. Add pasta salmon mix to the plate and it is ready to be eaten.
Ingredients
1 lb pork butt - sliced into thick strips
1 baguette roll - sliced
mayonnaise
jalapeno chilies or fresh red chilies
pickled cucumber
pickled carrots
pickled daikon
handful of cilantro leaves
Ingredients
mix of organic green vegetables
1/2 cup rotini pasta
2 slices canadian bacon ham
extra virgin olive oil
shredded mixed cheese
handful of toasted walnuts
Ingredients
for 2 servings
1 bunch of fresh yellow noodles
2 eggs - lightly beaten
1 pc of fried fish cake - sliced into strips
1 small carrot - sliced into strips
2 fresh red chilli - remove seeds and sliced
handful of chye sim or other greens
1 pc lean meat - sliced into strips
8 cloves garlic - peeled and chopped
1/4 yellow onion - peeled and sliced
1 1/2 tbsp dark sweet soy sauce
1 tbsp soy sauce
few tbsp chicken stock or water
pork lard oil
vegetable oil
Ingredients
organic mixed green vegetables
sliced cucumber
cherry tomatoes
organic apple cider vinegar
extra virgin olive oil
roasted cashew nuts - lightly crushed
Method
Toss and mix all ingredients together.
Ingredients
1 lb pork butt - slice into 1cm thick
flour for coating
1 egg - beaten
white sesame seeds
vegetable oil
Ingredients
fresh jujubes (red dates) - washed
Equipment
Dehydrator
Method
- Place washed jujube onto a plate lined with paper towel and let them dry for two days so that the size would be reduced to better fit into the dehydrator.
- Place the jujube onto each tray, leaving space in between them.
- Cover and set the temperature at 145 degrees F.
- Dehydrate for 22 to 24 hours or till the jujubes are dried.
- Store the dried jujubed into air-tight containers..
