Jelly Dessert - 燕 菜 糕

Ingredients:

38 gm                Agar Agar Strips.
160 gm              Sugar. (To own sweetness)
200 ml               Coconut milk (Santan)
2,600 ml            Water.

                         Colouring:
                         Red, Green & Yellow. (Own likes & favourites)

                         Plastic Moulds:
                         Corn/Maize or fish. (Design of own choice)

Methods:

1.                  Use a pot and boil 2,600ml water. Add in agar agar strips. Stir as you
                     boil until agar agar strips dissolved.
2.                  Add in sugar, also stir till dissolved. Following add in coconut milk (santan)
                     and once it boils turn off heat.
3.                  Pour out some into a bowl, enough to cover the kernels of the corn.
                     (the amount is up to your choice depending the thickness of the layer.)
                      then add yellow colour for the first layer, stir well.
                     (the colouring is of your choice)
4.                  Pour it into the mould you've prepared.

5.                   Let it cool to form stable a little, not like liquid type.
6.                   Take another bowl from the pot, repeat no. 3 but with green colour for the
                      leaves.
7.                   Slowly pour it over the first layer. Repeat no. 5
8.                   The last layer just repeat by adding red colours. (The base)
9.                   Set aside to let it cold, then put in the fridge for 1 1/2-2 hours.
10.                 Take out the dessert, overturn it onto a bigger plate,
                      (bigger than the mould) slowly pressing the mould to loosen it.
11.                  If your dessert is big, just cut into smaller portions and ready to serve.


Note:

1.           You can make this in different moulds (big or small) at the same time.
2.            If your moulds are small, the dessert will be small, then serve it whole.

               Here, I made 3 big ones and some small.

                Enjoy having it........

                       

Problems, Mood, Esteem, Value And Freedom..

Good evening..

Still remember me..? Ooh....I dont need all of you to remember me....
Im happy if you know that my name still appears in your friends list....
Appreciate it...........

Everyone has his/her own problems, mood, esteem, value & freedom...

Works problem, educational problems, friendships problem, children/kids
problem, travelling problem, relationships problem, family problems, financial
problems, marriage problem, etc..etc..All these have to be solved or settled..
From minor or very little things to huge or big matters, still have to be done..
You need time..affect your mood, think of own self esteem....then...
the value of you towards certain matters and finally wanted to set ownself
to freedom..........

I ....tell myself....
Everything will work out....
Things get better...........
Im Important.....!
Im worthy of great things..........
Im loveable.............

Time shall pass........
I can be who I am really are....
The best is yet to come.......
Im strong, I can do it............

Yes............dont underestimate me.............!!
Hahahaha......................

Sweet & Sour Spicy Crabs - 甜 酸 辣 酱 炒 蟹

Ingredients: (Serving 3-4 pax.)

1 kg+               Crabs

1 pc                 Egg.  (Beaten)
2 tbsp              Oil

Seasoning:

1 tbsp              Shao Hsing Wine.
                        Salt.
                        Pepper.

Gravy Ingredients:

1 pc                  Ginger. (3"length)                  -) All chopped
1 big clove        Garlic.                                   -)
5 nos.               Shallots.                                -) and blended
2 stalks             Lemon Grass. (Serai)            -)
5 pcs                Chilli Padi                              -)
1 pc                  Big Red Chilli                        -)

Gravy Solutions:

1 1/2 tsp          Salt.        -) To own  -) All add to gravy ingredients
1 tbsp              Vinegar.  -)              -) to make a
2 1/2 tbsp        Sugar.     -) taste     -) gravy paste

Cornflour Solution:

2 tsp                Cornflour.    -) Mix
250 ml             Water.         -) well
20 ml               Coconut Milk.

Methods:

1.             Cut crabs into half. Use a pestle to hit the claws of crabs till you can see
                cracks on it will do, so as the flesh will absorb the flavour & an easier
                way to eat. Put in a big bowl, add in seasoning to marinate for 5 mins.

2.            For the gravy ingredients, chopped & blend all of them, then, mix
               everything together. Add in also gravy solutions.

3.            Heat up wok with 2 tbsp oil, put in gravy paste to saute a little.

4.          Add in crabs, stir fry well in the gravy paste for 3 mins.

5.           Now add in cornflour solutions, stir well & let simmer for another 3 mins.

6.           Starts pouring in the beaten egg, stir fry well and lastly add in the coconut
              milk. Once it bubbles, turn off heat.

7.           Dish out on a plate and served.

Ginseng Lung-Strenghtening Soup - 参芪补肺汤

Ingredients: (Serving 3-4 pax.)

700gm+              1 Whole Chicken. (Washed & Cleaned.)
2.5 liter                Water.
2 1/2 tsp              Salt.      - ) To own taste.

Herbs: From top L-R:  

Snow Fungus.     (雪耳)
Black Dates.       (黑枣)
Astragalus Root. (北芪)

Bottom L-R:

Wolfberry.                (杞子)
Chinese Ginseng.    (人参片)
Ophiopogon Tuber  (麦冬)

Methods:

1.          Soak snow fungus in water till soft. Select the clean portion.
             (Do this earlier ).

2.            Heat a pot filled with 2.5 liter water.
3.            Rinsed clean the herbs, snow fungus, and put into pot to boil.
4.            When water boils, put in the chicken. Continue to boil for 1/2 hr.
5.            Lower heat, add in salt, & let simmer for another 1 1/2 hr.
6.            Turn off heat. Scoop out soup in a bowl & served.

Steam Silver Pomfret In Abalone Sauce - 鲍 鱼 汁 蒸 银 昌 鱼

Ingredients: (Serving 3-4 pax.)

1.3 kg              Silver Pomfret.
1 pc.                Ginger. (Shredded.)
2 stalks            Spring Onions. (Cut into 2)
1 tbsp              Sesame Oil.
2 tbsp              Abalone Sauce.      -) To own          
1 tbsp              Light Soy Sauce.    -) Taste
                       Water for Steaming.

Methods:

1.                Heat wok/steamer with enough water or extra for steaming.
2.                Washed, cleaned the fish, use boiling water to blanch it abt.
                   3-4 times.

3.               Pour sesame oil all over the fish, then take out the fish from the plate, place
                  some shredded ginger, spring onions on the plate then only put back the fish
                  onto it. Start stuffing the fish with some shredded ginger into the stomach,
                  pour in light soy sauce, abalone sauce, then balance of ginger on top of fish
                  and spread the balance of spring onion as well.

                


4.              Its time the water boiling. Put the fish into the wok, cover it with a
                 lid/cover. Let it steam for 20-25 mins. (Its time the fish is cooked.)

5.              Turn off heat. Take out the dish & served hot.
                 (Can decorate or garnish it with a big red chilli - to add some beauty
                   to the fish.)

Clams In Ginger Wine Soup - 姜 酒 上 汤 啦 啦

Ingredients: (Serving 3-4 pax.)

2 kg                    Clams.  (Hard shell lala - rinsed clean & drain off access water.)
2 nos.                 Ginger. ( Cut fine strips - 切 丝)
2 tsp                   Garlic. (Chopped)
60 ml (1/2 cup)   Chinese Wine. ( 米 酒 )  -) To own
2 tbsp                 Shao Hsing Wine.           -)
1-1 1/2 tsp          Salt.                               -) favourable
                           Dash of pepper.             -) taste
1.3 litre               Water.
1 tbsp                 Oil.

Methods:

1.               Heat wok with 1 tbsp of oil. Put in garlic & ginger to saute a little, add in
                  clams and stir fry till clams started to slit open.

2.            Pour in 1.3 litre of water, add in salt, both wine, pepper, stir well and let
               boil for 2 mins.

3.           Turn off heat & dish out soup in a bowl with a depth. Serve it hot.

Grouper In Plum sauce - 苏 梅 酱 淋 石 班 鱼

Ingredients: (Serving 3-4 pax.)

800 gm          Grouper ( Wash cleaned and Slit opened.)

2 nos.            Big Onions (Cut into wedges.)

5 cloves         Garlic.

                     Salt.

                     Oil for frying.

                     Cornflour for Coating.

Gravy Mixture:

1/2 bottle (130gm)       Plum Sauce.   -) To own 

1/2 tbsp                       Vineger.         -)

2 tbsp                          Sugar.            -) taste

1/2 tsp                         Salt.               -)

100 ml                         Water.

Methods:

1.          Heat wok with oil enough for frying.

2.          Rub little salt all over the fish and then coating it with cornflour evenly.

3.          When oil is hot enough, slowly slide in the fish to fry.

          

4.         Fry both side till golden brown, then drain off access oil & put fish on a plate,

            leave aside for later use.

     

   5.        Use back same wok with only 1 tbsp oil in it, put in garlic saute a little, add

              in onions, pinch of salt, then stir fry for 2 mins. Then pour in the gravy sauce.

              Stir fry for another min. (Picture missing...)

6.           Turn off heat, dish out gravy mixture and pour it over ready fried fish.

7.           Served & garnished with your favourites.

Chicken Cubes in kung Bo Sauce - 宫 保 鸡 丁

Ingredients: (Serving 3-4 pax)

4 pcs            Chicken thigh (Flesh only)
                    Oil for frying.
4-5 pcs         Dried red chillies (Soaked soft & discard seeds)
1 no.             Big onions (Cut into wedges)
5 cloves        Garlic (Crushed with knife placing flat)
1 tbsp           Oil.
                     Salt to taste.
5 slices          Ginger.
3-4 stalks      Spring Onions (Cut stem from roots up 2" for
                                             later use and leaves for garnishing)

Gravy Mixture:

2 tbsp              Kung Bo Sauce.         -) To own
1 1/2 tbsp        Sugar.                        -) taste
2 tbsp              Dark soy sauce.         -)
50 ml.              Water.                      
1 tsp.               Cornflour. (Optional)

Garnishing: (Optional)

Spring onions leaves (Earlier)
1/2 Cup Cashew nuts. ( Salted/ Honey Coated or fried ownself.)

Seasonings:

1/2 tsp        Salt.
1 tbsp.        Shao Hsing Wine.
1 tsp           Sesame Oil.
                  Dash of pepper.
                  Dash of garlic powder.

Methods:

1.              Cut all fleshy chicken thighs into chewable cubes. Put in seasonings, mix well
                 and let it marinate for 1/2 - 1 hr. (Prepare this 1 hour ahead.)
2.              Heat wok with oil enough for frying. Pour in slowly marinated chicken cubes &
                 stir fry for 2 mins.Then drain off access oil and dish out the meat, put on a plate
                 for later use.

3.              Pour away access oil, leaving only 1 tbsp in wok, put in onion wedges, ginger,
                 garlic, dried chillies, continue stir fry for a min. Sprinkle little salt to taste.

             
                 Then add in the spring onions stem together with ready fried chicken cubes.
                 Continue to stir fry for 3 mins.
4.              Lastly, add in the gravy mixture, stirr & mixed well for another 2 mins.
             
           

5.               Turn off heat, dish out on a plate. Pour in all cashew nuts on top
                  of the meaty dish, follow up garnishing it with spring onions leaves and
                  served.

Marmite Prawns - 妈 蜜 虾

Ingredients: (Serving 2-3 pax)

500 gm                Prawns. (Whole prawns with shell, washed clean)
                            Oil for frying.

Marinade: (腌 料)

1/2 tsp                  Salt.
1 tbsp                   Shao Hsing Wine.
                            Dash of pepper.

Mixture Gravy:

1 1/2 tbsp             Marmite.                            -) To own
2 tbsp                   Fine Sugar.                        -)
150 ml                  Water.                                -) taste
1 tsp                     Dark Soy Sauce.(Optional)

Garnishing: (Optional)

Few coriander leaves.

Methods:

1.                 Put all prawns in a bowl, add in marinade, mix well and set aside
                    to marinate for 3-5 mins.

2.                 Heat wok with oil enough for frying.
3.                 Slowly put in marinated prawns to fry for 2-3 mins.

4.                Dish out prawns and drain off all access oil, then put on a plate.

5.                 Pour away access oil from the wok, using same wok, put in
                    the mixture & stir fry for 2-3 mins, under low heat, till sugar dissolved.

6.                Now add in ready fried prawns, stir & mix well for just 2 mins.

7.                Turn off heat, dish out on a plate, put on some garnishing (optional)
                    then served.

Note :

If gravy is a little watery (you think), just deduct water to 100 ml.

Hope everyone can add this dish to your dinner tonite in time..

Dumplings In herbal Broth - 水 饺 药 材 荡

Ingredients: (Serving 2-3 pax)

400 gm+              Minced Meat with little fats.
2 slices                 Carrots.                 -) Chopped
1 slice                   Sengkuang (沙葛) -) Chopped

3/4 tsp                  Salt.                  -) All to
1 tbsp                   Oyster Sauce.   -)
1 tbsp                   Sesame Oil.      -) own taste
3 tsp                     Cornflour.         -)
                            Dash of pepper. -)
                           
                            Few Stalks of Choy Sam (Washed & clean)
                            (Veggies of own choice).

Dumpling Skin:

8-10 pcs             Wanton Skin.

Broth:

2.5 litre               Water.
1-2 tsp                Salt.
                           Dash of pepper.
1 pcs                   Licorice Root .(甘草)
3-4 pcs                Dang Gui .      (当归)
1 tbsp                 Wolfberry.       (枸杞)

Methods:

1.              Use a big bowl and put in all the ingredients and mix well.
                 (Except the veggies.) Set aside for wrapping use.

A.             Wrapping:

1.              Take a piece of wanton skin, place flat on your palm. Then scoop
                  2-3 tsp. of the mixture and put onto center of the wanton skin.

2.           Wet the wanton skin edges with some water. The fold into half and press
              a little at the edges semi-round so that it will stick together and its done.

3.            Put it on a plate. Repeat the rest till all finish. Then let's go to the broth.

 B.            Broth.

1.             Fill a pot with 2.5 litre and bring to boil.
2.             Then put in the herbs and boil for 3 mins. Add in salt and pepper.

3.             Slowly put in the ready wrapped dumplings, one by one, let boil
                for 3 mins.

4.              Lastly, add in the veggies and cook for 1-2 mins, then turn off heat.
5.              Scoop out the dumplings and put into a bowl and serve hot.