Chicken Pizza in Minutes

Ingredients
(using leftover ingredients to do a quick and easy pizza)
1 large pita pocket
cooked chicken breast cubes
cooked bacon bits
shredded cheese
cherry tomatoes - halved

Steamed Chicken with Cong Cao Hua

Ingredients
1/2 free range chicken - chopped into pieces
handful of fresh black fungus
handful of cong cao hua - soaked and drained
3 dried shitake mushrooms - soaked, drained and shredded
1 knob ginger - julienned

Seasonings
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp yellow wine
1 tsp sesame oil
 1 tsp cornstarch

Method 

1. Mix chicken and marinade ingredients in a steaming bowl. Cover and leave to marinade for one hour or more.
2. Mix together all other ingredients with chicken.Steam on medium low heat for about 20 mins or until chicken is cooked.

Pumpkin Porridge

Ingredients
1 cup rice grains
2 cups water
1/2 cup pumpkin (peeled and cut into cubes)
8 fresh white mushrooms - halved
some sliced chicken breast meat 
soy sauce to taste
salt to taste
pepper to taste
sesame to taste

Method

1. Boil rice grains in water.  Simmer over low heat till soft.
2. Add pumpkin, chicken and mushrooms and boil till pumpkin is tender.
3. Add seasonings to taste and ladle into serving bowls.

Singapore Ngoh Hiong

Ingredients
1 sheet of dried bean curd skin - cut into 4 x 6 inches
1 lb minced pork (with fats)
200g prawn meat - chopped
8 water chestnuts, peeled and chopped
2 cloves of garlic, minced
5 shallots, sliced and fried
2 stalks of green onion, finely chopped
1 tbsp cornstarch
3 pcs cream crackers - chopped finely
2 tbsp soy sauce
1 tsp five spice powder
dash of pepper
salt to taste

Daikon Pork Rib Soup

Ingredients
250g pork ribs - blanched in boiling water and drained
1 daikon- peeled and cut into cubes
10 red dates
3 shitake mushrooms - soaked and drained
2 slices of ginger
1 small dried cuttlefish
salt to taste
1 pot of water

Baked Chicken Nuggets

recipe adapted from here
Ingredients 
1 lb boneless, skinless chicken breasts, diced into bite size pieces 
1 Tbsp Extra Virgin Olive Oil 
1/4 cup Italian seasoned bread crumbs, white or wheat
1/4 cup Panko bread crumbs 
Salt and freshly ground black pepper, to taste 
Olive Oil Spray

Method  

1. Preheat oven to 425 degrees. Spray a shallow 13 x 9 baking dish (I used a small cookie sheet) generously with olive oil spray.
2. Pour 1 Tbsp extra virgin olive oil into a small mixing bowl. In a separate mixing bowl whisk together Italian seasoned bread crumbs, Panko bread crumbs, parsley, salt and pepper. Place chicken pieces into olive oil and toss chicken to evenly coat.
3. Drop oil coated chicken, working with about 5 pieces at a time, into bread crumb mixture and coat each side (I kind of pressed the pieces into the bread crumbs to get more to stick). 
4. Place all of the coated chicken pieces onto oil coated baking sheet then sprinkle remaining bread crumb mixture over chicken pieces.
5. Spray top of chicken pieces with olive oil spray. 
6. Bake in center of preheated oven for 10 minutes, then remove from oven, rotate chicken pieces to opposite side and bake an additional 5 minutes .
7. Serve warm with ketchup, barbecue sauce or honey mustard for dipping, if desired. 

Braised Goat Meat with Daikon (萝卜羊肉煲

Ingredients
1 lb goat meat- blanched
5 red dates 
dried beancurd stick
1/2 yellow onion - sliced
5 slices ginger
1 stalk green onion - cut into lengths
cinnamon - 1 stick
bay leaf - 3 pcs
dried orange peel - 1 pc
star anise - 2 pcs
2 dried chillies
cumin powder - sprinkle
salt to taste
vegetable oil 

Seasonings
2 tbsp rice wine
3 tbsp soy sauce
2 tbsp dark soy sauce

Method

1. Heat up oil in pan.  Fry onion, ginger and green onion for a while.
2. Add cinnamon, bay leaf, orange peel, star anise and dried chillies for another minute or so.
3. Place the ingredients into a cloth bag.
4. Add a little more oil to the pan.  Fry blanched goat meat till lightly browned.
5. Drizzle rice wine and do a quick stir fry over hight heat.  Immediately add soy sauce and dark soy sauce, fry to mix well.
6. Add enough water to cover the meat and bring to a boil.
7. Transfer to a claypot.  Put in the cloth bag and add dried beancurd stick and red dates.
8. Set claypot  on low heat for 5 to 6 hours or until meat is tender.
9. Add daikon and cook for another 30 minutes.
10. Sprinkle some cumin powder and a little salt to taste.
11. Cook for another few minutes.
12. Ladle into a serving bowls and serve warm. 

Muffin with almond toppings

Ingredients
Dry ingredients
2 cups all purpose flour
3/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Spicy Fish Soup with Tofu

Ingredients
1 greenland turbot steak
1/2 pkt fant seasonings mix for fish soup
1 pkt soft tofu - cut into cubes
1 cup nappa cabbage - sliced
handful cherry tomatos - halved
1/2 white onion - sliced
1 stalk celery - sliced
1 tbsp vegetable oil

Method

1. Add oil and fry onion in pot.  Add water and seasoning mix and bring to a boil.
2. Add fish, tomatoes, celery and tofu and cook for 10 minutes.
3. Transfer to a serving plate and serve warm.

 

Seafood Tofu Soup

 

Ingredients

1 fresh cod fillet - cut into pieces

5 fresh prawns - peeled and deveined

2 razor clam - bought prepacked and cleaned

1 packet soft tofu - cut into cubes

handful of cherry tomatoes - halved

3 slices of ginger

1 clove garlic

water