Recipe No. 16

CHICKEN STEW

INGREDIENT

Half a chicken (cut into pieces)
2 cinnamon stick
3 star anise
1 large onion (cut into wedges)
2 potato (cut into big pieces)
1 tsp corn floor
dash of black soya sauce
1500 ml of water
1 tbsp of oil
salt to taste


METHOD OF PREPARATION

1) Use a nonstick saucepan, fry the cinnamon stick and star anise till fragrant
2) Add in the chicken pieces, stir fry the chicken until almost cooked
3) Add in the water
4) Add in the potato and onion
5) When the stew is boil, put in salt to taste, lower the heat , continue to simmer for 30 minutes
6) lastly add in the corn floor and dash of black soya sauce and simmer for 10 minutes
7) The stew is ready to serve

Recipe No. 15

FISH HEAD MUSTARD TUBER SOUP

INGREDIENTS

1 big red snapper fish head (cut into 4 pieces)
150 gm of mustard tuber
1 packet of soft taufoo
1 carrot
1 tomato
4 cm ginger (crush)
1 tsp of whole white pepper corn
3 shallots ( thinly sliced)
1500 ml of water


METHOD OF PREPARATION

1) Fry the sliced shallots with some oil, dish up and set aside
2) Slightly fry the pieces of fish head with some oil
3) Dish up the fish head and put into a cooking pot with water, add in the fried shallots
4) Slice the mustard tuber and carrot 0.3 in thickness
5) Cut the tomato into wedges
6) cut the soft taufoo into cubes
7) Put the mustard tuber, carrot, tomato, ginger, and pepper corn into the cooking pot
8) Boil the soup for 20 minutes then add in the taufoo
9) Lower the heat and continue to boil the soup until the mustard is soft
10) The soup is then ready to serve

Recipe No. 14

PORK CURRY

INGREDIENTS

250 gm of lean pork meat
6 shallots (sliced thinly)
2 stalks of curry leaves
200 ml of coconut milk
2 tbsp of curry powder
1 tsp of chilli powder
4 cm cinnamon stick
3 star anise
3 cardamoms
3 tbsp of cooking oil
salt to taste


METHOD OF PREPARATION

1) Slice the meat into thinly pieces
2) Stir fry the shallots till slightly brown
3) Add in the curry leaves, cinnamon stick, star anise and cardamons. Stir fry until fragrant
4) Mix the curry powder and chilli powder with some water and stir into the fried ingredients
5) Continue to stir the mixed ingredients until fragrants
6) Put in the meat and fry for 3 minutes, then add in the coconut milk
7) Bring to the boil, simmer for 20 minutes until the gravy thicken
8) dish up and serve hot

Recipe No.13

STEAM PORK RIBS

INGREDIENTS

350 gm of pork ribs
1 tbsp of soya bean taucu
1/2 tbsp of black bean taucu
2 tbsp of minced garlic
6 chilli padi (cut into small pieces)


METHOD OF PREPARATION

1) Wash the pork ribs and put them in a plate for steaming
2) Put the soya bean and black bean taucu, spread them evenly on top of the pork ribs
3) Add in the minced garlic and chilli padi
4) Steam the pork ribs for one hour

Recipe no 12

SWEET SOUR FISH WITH COCONUT MILK (MOLLY)

INGREDIENTS

2 big slices of red snapper

200 ml coconut milk

4 lady fingers

4 chillie padi

2 green chillies

1 tomato

2 tbsp of tamarind juice

Salt and sugar to taste

2 tbsp of

BLENDED INGREDIENTS

2 cm fresh turmeric/ kunyit

4 shallots

1 stalk lemom grass (serai)

METHOD OF PREPARATION

1) Deep fry the fish until slightly brown

2) Dish up and set aside

3) Saute the blended ingredients and chillie padi

4) Pour in the coconut milk

5) Add in the lady fingers,  green chillies and tomato

6) Put in tamarind juice, salt and sugar and simmer until boil

7) Lastly put in the fish and simmer for another 2 minutes 

Recipe no 11

SWEET SOUR FISH

INGREDIENTS

1 big red snapper

4 chillie padi

1 red chillie (thinly sliced)

3 cm young ginger (cut into strips)

4 cloves garlic (thinly sliced)

3 shallots (thinly sliced)

1 tbsp light soya sauce

1/2 tbsp brown sugar

1tbsp apple cider vinegar

METHOD OF PREPARATON

1) Deep fry the fish until slightly brown

2) Dish up the fish and put on a plate

3) Sauté chillie padi ,red chillie, ginger, garlic and shallots with some oil

4) Add in some water

5) Add in soya sauce, sugar and apple cider vinegar and simmer for 1 minutes

6) Dish up the gravy and pour over the fish

Recipe no 10

PUMPKIN CREAM SOUP

INGREDIENTS

800 ml water

250 gm pumpkin (peel skin and cut into pieces)

25gm fresh shiitake mushroom (slice)

50 gm big onion (slice)

80ml soya milk

2 tbsp  grape seed  oil

½ tsp salt

½ tsp vegetarian seasoning powder

METHOD OF PREPARATION

     1)      Bring water to boil and add in the pumpkin pieces

     2)      Boil over low fire until the pumpkin are soft

     3)      Cooked pumpkin and leave to cool (retain pumpkin stock for blending)

     4)      Pour grape seed oil into a pan and sauté onion until fragrant

     5)      Add sauté onion and pumpkin stock to cooked pumpkin and blend till smooth

     6)     Pour the blended pumpkin mixture into a  pan, add in mushroom, soya milk, salt and seasoning          and leave to boil for 5 minutes

     7)     Serve with toasted bread