Old Cucumber With Chicken Breast In Herbal Soup - 老 黄 瓜 煲 鸡 胸 药 材 汤

Ingredients: (Serving 4-5 pax.)

1 pc (700gm+)        Old Cucumber.
1/2 pc                     Chicken Breast with bones - cut into smaller piece.    
3 litre                      Water.
2 1/2 - 3 tsp            Salt. (To own taste)

Herbs:

20 gm                     Solomon's Seal       -  玉 竹   ) Top :
2 slices                   Licorice Root          -  甘 草   )  from left to right

20 gm                     Wolfberry               - 杞子     ) Bottom :
20 gm                     Codonopsis            - 党参     ) from left to right
25 gm                    Dioscorea                - 淮山     )
                             (Chinese Wild Yam)                
20 pcs                   Red Dates                - 红枣     )

Methods:

1.                Heat a pot of 3 litre water. Add in the herbs and meat and bring

                   to boil.

2.                Scraped/cut off cucumber's skin and seeds. Cut into smaller pieces.

                   Put into pot and continue to boil for 15 mins. Add in salt to own

                   taste.

3.                Lower heat and let it simmer for 1 to 1 1/2 hrs.

4.                Turn off heat and served hot.

Note :

           The herbs are according to own's presciption.

           Anyway, the above herbs are good to replenishes blood, Qi,

           strengthens and nourishes the spleen and stomach.

Steam Bean Paste Tilapia - 酱 蒸 菲 洲 鱼 - ( 金 凤 鱼)

Ingredients: (Serving 3-4 pax)

800 gm+          Tilapia. (1 whole piece)

Mixture Paste: (To Own Taste)

1 tsp                 Vineger. (Optional)                                )  Mix all
2 1/2 tbsp          Minced Bean Paste                               )
1 tsp                  Chilli Paste.                                           )  well and set
1 1/2 tsp            Tamarind paste - Assam Jawa Paste.    )  aside for
3 tbsp                Sugar.                                                   )
150 ml               Water.                                                   )   later use

Garnishing: (To Own Favourites - Optinal)

Coriander leaves.
Julienned ginger.
Spring onion shredded.

Methods:

1.           Heat a steamer or wok with enough water for steaming.
2.           Scalded and clean fish, cut from the stomach & split flat-open on a plate.

3.          When water boils, use some to blanch the fish 2-3 times.
4.           Place the fish open flat on a plate and put to steam for 15 mins.
5.           Turn off heat, take out the fish and leave aside.

6.           Heat a pan or wok, pour in the mixture paste and stir till it boils.
7.           Turn off heat. pour the paste over the steamed fish and served.

Note:

             My dishes will not found any garnishing veggies, cos we dont take and dont
             want to waste.

Simmer Pig Trotter With Mushroom & Dried Oyster - 横 财 就 手

Ingredients: (Serving 4-5 pax)

2.5 litre              Water.
1.3 kg+              Whole Pork Trotter (Boneless)
600ml                Water (For scalding trotter)
10-12pcs           Mushroom (Soaked - soft)
4-6 pcs              Dried Oyster.
6 slices              Ginger.
2-4sticks           Cinnamon.
2 cloves stars    Aniseed.

Seasoning:  ( To own taste)

2 1/2 tsp           Salt.                         - ) Mix all
2 1/2 tbsp         Dark Soy Sauce.      - ) together.
3 tbsp               Hsiao Hsing Wine.    - )
4 pcs                Rock Sugar.

Methods:

1.              Heat a pot with 600 ml water.
2.              Clean whole trotter, then put into pot to scald till outer layer slightly
                 pale colour. Take it out, pour away the hot water and rinse trotter
                 over cold water.

3.              Heat a pot with 2.5 litre water and bring to boil.

4.              Put in the trotter continue to boil for 15-20 mins.

5.              Lower heat, add in mushroom, dried oyster, ginger, cinnamon and aniseed,

                 let boil for 30-40 mins. 

*               (In between this time, stir it often for not letting it stick

                 to the pot or get burn.)

6.              Add in seasoning, continue to simmer for 45 mins - an hour. (Repeat *)

7.              Use a chopstick to poke thru' the meat. If its easily thru' then  its cook.

8.              Turn off heat. Dish out on a plate, slowly arrange mushroom all round 

                 the side of trotter, follow by the oyster.

9.              Lastly pour the gravy over it and ready to serve.

Additional: (Optional)

                 Can add baby pak choy as a base.