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