Ingredients
8 mussels - cleaned
20 clams - cleaned
8 large prawns - cleaned and deveined
4 slices of cod fish - cut into big chunks
2 bay leaves
1/2 tsp red chilli flakes
1 cup blended fresh tomato sauce
2 tomatoes - chopped into small pieces
sprinkle of dried oregano
salt and pepper to taste
1 cup white wine
1/2 cup fish stock
small bunch of parsley - chopped
1 medium sized onion - diced
1 big shallot - sliced
4 cloves garlic - chopped
2 tbsp olive oil
Ingredients
1 young coconut
few slices of peach
handful of pinenuts
1 tsp lemon juice
1 tbsp sugar
honey to taste
1/2 cup coconut water
1/2 cup coconut milk
Method
- Cut open the coconut and pour the juice in a bowl.
- Scrape the coconut flesh from the coconut and cut into small pieces.
- Put coconut flesh, sugar, coconut water and coconut milk into a blender. Add more coconut water if it is too dry.
- Blend until creamy and smooth.
- Transfer to a bowl and add lemon juice and honey. Mix well and put into refrigerator for a few hours.
- Add some slices of peach and pine nuts and served chilled.
*a good way to make use of the coconut flesh when the young coconut is not that young and the flesh is not tender.
Ingredients
2 slices cod fish
salt and pepper to taste
handful of sunflowers
1 small bowl freshly blended tomato sauce
1 tbsp olive oil
Ingredients
dried beancurd sticks
pork ribs
soybean - soak for few hours
salt and pepper to taste
2 slices ginger
2 clove garlic
Ingredients
1 rainbow trout - fillet
salt and pepper to taste
dash of curry powder
1 tbsp olive oil
Ingredients
1 can abalone
10 pcs fresh shitake mushrooms - wahsed and pat dry
2 cups chicken stock
small bunch of baby kailan
1 tsp chopped ginger
salt to taste
pepper to taste
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
some cornstarch solution
Ingredients
2 bowls of cooked rice, left overnight in fridge
1 small can of luncheon meat - use half of it and cut into small cubes
1 tsp sliced shallot
1 tsp chopped garlic
1 tsp chopped turmeric
2 tbsp soy sauce
dash of pepper
sprinkle of salt
handful of frozen green peas
handful of frozen corn
2 eggs
vegetable oil
Method
- Heat up oil on medium heat. Add cubed luncheon meat and fry till brown. Set aside for later use.
- Add a little more oil and add eggs to pan. Lightly scramble the eggs. Transfer to a plate when it is 75 percent cooked. Set aside for later use.
- Fry shallot till lightly aromatic. Add garlic and turmeric and fry till aromatic.
- Switch to high heat and fry the rice, tossing it over high heat.
- Add soy sauce and continue frying. Add peas and corns and fry for another few minutes.
- Add meat, eggs, pepper and salt and fry to mix well.
- Serve warm with some pickled green chillies.
Ingredients
1 can mackerel
1/2 white onion - sliced
1 tsp chopped garlic
1 tsp chopped ginger
1 small bowl freshly blended tomato sauce
1 tbsp vegetable oil
