Blanch Vegetables

Hi everyone, I hope that I didn't make you guys disappointed by posting this "Super Simple" recipe.. This dish was inspired by a local cooking programme in Tokyo last week while I was in the hotel room with my little rascal and hubby, sad to say that I did not really understand what the chef says in Japanese but roughly I can catch hold of some simple cooking steps, hopefully :) and nonetheless it turn out not bad with my mini modifying skills.

Boiling vegetables is really super easy. But if you don't do it right, you can end up with very dark soggy flavorless veggies, instead of bright green and tasty. Color and nutrient value as possible during the boiling process.

Preparing the Vegetables :

1. Choose green leafy veggies of your choice (I used Xiao Bai Chai)
2. Cut and Wash with cool or icy water
3. Drain water away

Preparing boiling water :

1.  Bring water to boil before adding the vegetables. If you add the vegetables when the water is hot, you don't need to boil them as long, and so you won't lose the nutrients.
2. Add a bit of salt and cooking oil. The salt will enhance the vegetables taste.
3. Observe the vegetables and don't over boil, usually takes about 2-3mins for leafy vegetables, remove from water and immerse the boiled vegetables into icy cold water for awhile and drain.

Seasoning the vegetables :

• Miso みそ paste, 1Tbsp and 20ml water then cook them in the sauce pan; OR
• Oyster sauce-1 Tbsp, Light Soya sauce-1//2tsp, Cooking Oil-1Tsp, 1Clove garlic chopped, Stir fry altogether

Pour seasoning onto vegetables and serve.

Sweet and Sour Pork

Sweet and sour pork is a Cantonese dish, and also a very common dish in almost all Chinese restaurant. I will always order this dish when me and my family are eating out, it is very good combination of crispy meat with tasty sweet tomato sauce, of cause not just tomato sauce alone :)

Main Ingredients :

• 200gram pork shoulder, cube
• 1 Green capsicum, cube
• 1 Red or Yellow capsicum, cube
• Half brown onion, slice
• Half clove garlic, chopped
• Half tomato, cube
• 2 Slice pineapple, cube (I bought can syrup pineapple)
• 2 Cups Oil for deep fry  (depends your wok size)

Marinate meat Ingredients :

• 1 Tbsp light soya sauce
• 1 Tbsp rice wine
• 1 Tbsp cornflour
• 1 Egg, beaten

 Mix above ingredients and marinate meat for 30mins.

Deep Fry batter Ingredients :

• 3/4 Cup plain flour
• 1/4 Cup corn flour
• 1 Tbsp baking soda
• Pinch of salt
• 1 Egg
• 1/2 Cup water

Sieve plain flour, corn flour together then add in baking soda and salt, give it a gentle mix then beat in the egg, slowly mix the batter with the cup of water. After batter is mixed, pour in all meat and prepare to deep fry in a hot wok, fry until golden brown, remove from oil and drained, put aside.

Sweet and Sour Sauce ingredients :

• 4 Tbsp tomato sauce
• 3 Tbsp plum sauce ( I used Lee Kum Kee, see photo below)
• 1 Tbsp light soya sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp sugar
• 3 Tbsp water

Mix all ingredients together. Put aside

Heat about 1 tbsp of oil in the wok, Saute the garlic till fragrant, pour in capsicum, onion, pineapple, then pour in the fried pork, continue saute for about 1 to 2 mins, (REMEMBER : do not over stir fry your vegetables) then pour in sweet and sour sauce we had prepared eariler.  Mix well to coat the pork with sauce evenly.  Pour in the cucumber and capsicum (and pineapple if using).  Mix well to coat. Serve with steam rice

Vinegar Sushi Rice

 

Sushi is a Japanese Cuisine, everyone knows! and I believe that most of us had ate sushi before, but do you know how to make it? is actually not that difficult nor simple, require more on your skill, the more you make it the better you will become :)

This was my first attempt making vinegar sushi rice. I bought a small packet of Japanese short grain rice from Cold Storage (local supermarket) and Pre-mix Sushi Vinegar. this is very simple you don't even have to cook the vinegar with salt, sugar in the traditional way. 

Ingredient :

• 3 cups of rice - washed and drain
• Water - for cooking of the rice
• 1/2 cup of Sushi Vinegar
• 3/4 Vinegar added water

Method :

1. Place rice into a rice cooker, and cook. When cooking is finished, keep the cooker covered and let it stand for about 10min until grains are settled.
2. Then transfer rice to a wooden sushi bowl moistened with vinegar added water.
3. Slowly sprinkle the pre-mix vinegar all over the rice, toss the rice while cooling the rice with a fan. 
4. When tossing is completed, cover the rice with a clean cloth moistened with vinegar added water.

Ingredient of making sushi :

• 1 Japanese Cucumber - sliced
• 3 crab sticks - boiled and sliced
• 2 eggs - beaten, Pan fry and sliced
• Sushi Bamboo roll mat
• 6 pieces of nori seaweed

Method :

1. Place a nori seaweed sheet on the bamboo roll mat
2. Put the Vinegar sushi rice lighty on the nori sheet and spread over the sheet leaving 3/4 inch at the top and the bottom uncovered.
3. Place ingredients on the rice
4. Gently but firmly press the bamboo mat then roll to shape it.
5. Cut into 1/2 inch
6. Served with wasabi and Japanese Soy Sauce.

My rolling skill is not good, hopefully will improves with more practice, overall the sushi taste is there, give it a try :D

My version of Minestrone soup

Finally I am back to homemaker status again, after 1 year of busy, rushing and stressful working life concurrently taking care of my toddler son. So, now I am trying hard to get back my cooking skills as my hubby says I need time to practice again and also update some new recipe here to share with you. I know, my last post was like 8 months ago! haha

Today was a lazy day for myself and family, hubby bought typical breakfast (mee siam, fried carrot cake and zhu cheong fun) from hawker center for us,  and during the breakfast at home I am already thinking what's to cook for dinner, Simple! so, Minestones soup comes into my mine, easy and one pot done.

Here are the ingredients and used and the steps..

Ingredients :

• 1 Medium size potato - Diced in small cubes
• 1 Carrot - Diced in small cubes
• Half Australia Brown Onion - Chopped
• 2 Stalks of Celery - Chopped in small pieces (Because my son and hubby doesnt really like the smell of it)
• 1 Large tomato - Chopped
• 200g lean beef or chicken breast (slice in small pieces)
• 2litre Chicken stock (soup base)

Place the meats, potato, carrot, celery, tomato in a large pot of chicken stock and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.

• Olive oil
• Pinch of salt
• Handful of desire pasta ( I used Shell Shape Pasta)

Heat pot with water then add pasta in boiling water and add olive oil and salt and simmer for 20mins to 25mins, drain.

After soup is boil for 1hour or until vegetables are tender, put pasta in serving bowl add in soup and serve hot.

Old Cucumber Soup

Hi Everyone, I believe most Chinese drinks this soup before, you even can see them in almost Singapore's Food Court.
So, I will just give a brief intro of the benefits of this soup.
Old cucumber, which is considered to have 'cooling' properties in traditional Chinese medicine so it is believed to aid detoxification, and ease throat pain.

Is a easy prepared soup, just get ready your slow cooker that you need.

 

 Ingredients:
 

• 400 gm Pork Spareribs
• 1 Medium size Old Cucumber, De-seeded,
• 2 - 3 Medium Dried Scallops, raise and soaked for 4 hours (keep the soaked water)
• 1/2 of 1 Dried Squid, cut into small bite size
• A Handful of Small Red Dates
• One Honey Dates
• Dried Oysters, raise and soak for 1 hour (keep the soaked water)
• Handful of Sweet Almonds
• Salt to taste

Method:

1. Bring a pot of water to boil for blanching of the spareribs.  Once the water boils, place the spareribs into the water and remove once the surface changes to white.  Remove, drain and set aside.  Discard the water.
2.  Prepare a slow cooker pot of water, I used 1.8litres pot for the above ingredients.  
3. Add the dried squid, red and honey dates, sweet almonds, dried scallops and dried oysters (pour in the soaked water) and spareribs. and bring to high heat.  Once boiling, add in the old cucumber wedges continue to boil for least 4hours.
4. Turn heat to low and add salt.
5.  Serve hot with with steam white rice.

Pork Knuckles in Sweet Vinegar

Not another Chinese confinement food haha, I can simply ate 2 full bowls of rice just with this dish, not that I praising how good I cooked, is because of the main ingredient (Vinegar) sour and sweet really makes you good appetite.

After eating so much of it, I started reading about benefits of the Black Vinegar and surprisingly it had some slimming and detoxifies benefits, which I need it >_< (still having flabby tummy after birth)

I read up some food blogs to get some ideas of how they prepare this dish, the main source is from christinesrecipes.com  and also some additional suggestion from my mum.

Ingredients :

• 1kg Pork Knuckles / Trotters (Cut them in BIG chucks)
• 1 big old ginger
• 1tbps cooking oil
• 1 bottle black vinegar 750ml
• Water 750ml to 1L
• 200gm rock sugar or palm sugar
• 4-5 eggs
• 1 stalk coriander for garnishing

 Preparing Sweet Vinegar 

1. Pour in black vinegar and water in a large casserole, bring it to boil.
2. Add in ginger. (please see below instructions first)
3. Add in rock or palm sugar (depending which one you use), stir in slow motion untill sugar dissolve and reduce heat to low, cover casserole and simmer for 15mins.
4. Remove from heat and set cool for half a day, this is to let the ginger absorbed the vinegar flavor.

 Preparing Ginger, eggs and Pork Knuckles Method :

1. Chop the ginger in pieces about 2inch in size, lightly pressed ginger and wash clean, set aside
2.  Rinse and clean the pork knuckles or trotters, blanch in boiling water for about 10mins then wash well with clean water and set aside.
3. Heat pan hot and fry ginger, do not add any oil on it, by doing this is to dries up ginger, once ginger is dried add a bit of oil and fry the ginger until aromatic. set aside. (this tactic was obtain from Christine Recipes) 
4. Prepare hard boil eggs in a pot, leave it to cool completely and shell them. 

After Half a day :

Once the cooked sweet vinegar is in room temperature, bring to boil again then add in pork knuckles or trotters, cook for 20mins then add in shell eggs. Let the eggs soak in the sweet vinegar for at least 30mins or until it turn dark brown.

Garnish with coriander and serve with steam rice!!

 

Ginger Wine Chicken

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My mum loves to eat confinement food and this is one of her favorite dish, finally she got me cooking it, I did a bit of research from some sites and also asked one of my friend how to cook it and this is my second attempt, daaadahhh........ the first ginger wine chicken fail because I added too little wine and it doesn't bring out the taste, so, this time around I add more, and really did turn out good :)

Let me share my recipe with you, the below portion serves 3 to 4 person.


Ingredients :

• Chicken breast or Chicken drumettes 500g
• Slice Ginger 100-150g (add more ginger if you like strong taste)
• Mushrooms 4-5pcs Sliced
• Garlic 3cloves Chopped
• 1 Stalk Spring Onion Chopped
• 3tbps Sesame Oil
• 1tbps Light Soya Sauce
• Pinch of salt
• 150ml Wine (Dom, Eu Yan Sang Ginger Wine, Chinese Cooking Wine) - I used Dom.
• 50ml Wine for Seasoning the chicken
• 200ml Water

Method :

1. Wash chicken thoroughly and drip dry in a sieve. 
2. Once chicken is roughly dry season it with Wine for 30mins
3. Heat wok with sesame oil, once oil is hot add in ginger and garlic and fry for 2mins or till it is fragrant.
4. Add in seasoned chicken and mushrooms and fry for 2mins, pour in the water then cover it with low heat for 5mins.
5. Then add wine, stir fry the chicken and continue to cover it for another 15mins in low heat.
6. Top with spring onion, served with white rice :)

Pork in Sweet Soy Sauce

I had prepared this dish twice, first time was at my mum's place and second time I cook this dish for my hubby and he likes it...

I obtain the recipe book I bought it from a restaurant at Bali, the chef cooking was superb and that's make me decided to get his book.

This is the most unforgettable dish I had.. so, I decided to try this at home and it taste similar from the restaurant.. contented :)

The picture of the dish don't looks appetizing haha, it was because I did not add any garnishing on it.. you can add some fried shallots and slice chilli.

Below ingredients serves 4

• Coconut oil - 2 Tbsps ( I used normal Sunflower oil)
• Shallots - 70g peeled and sliced
• Garlic - 50g peeled and sliced
• Pork Shoulder or neck - 800g, chop in 2cm cubes
• Ginger - 50g peeled and sliced
• Sweet soy sauce - 4 Tbsps
• Black peppercorn - 2-3 Crushed
• Chicken Stock - 1 litre
• Sliced Chilli  - 4

Method

1. Heat coconut oil in heavy saucepan, Add shallots and garlic and saute for 2mins over medium heat or until lightly color.
2. Add pork and ginger then continue to saute for 2 more mins over medium heat. Add sweet and light soy sauces and pepper. Continue to saute for 1 min.
3. Pour in half of the chicken stock and simmer over medium heat for approximately 1hour. Gradually add more chicken stock as liquid evaporates. When cooked, there should be very little sauce left and the meat should be shiny and dark brown in color ( see photo )

PS : Keep liquid to an absolute minimum and do not cover the saucepan during the cooking process. This will guarantee a lovely dark brown stew with a shiny sauce.

Tang Yuan - Traditional Chinese Dessert

Tang Yuan is traditional dessert dish of glutinous rice ball served with sweet broth, there are also many ways to cook the sweet broth depending what kind of favors you like.

Today is Dong Zhi (Winter Solstice) is a tradition for chinese to welcome the Winter and most of the chinese family will prepare Tang Yuan dessert at home.

Ingredients

Tang Yuen

• Glutinous Rice flour - 1 cup
• 120ml of water
• coloring (optional)

Ginger Sweet Broth

• 1 large ginger - cut in big pcs
• 1/2 cup of brown sugar
• Pandan leaves

Method

1. Pour the glutinous rice flour in a mixing bowl and slowly add in water
2. Knead the mixture for 5mins or until it become dough texture
3. Divide the dough into half and mix them with coloring, pinch dough in small portion and roll into small balls
4. Boil 1.5L of water in a pot and add in ginger, simmer for 20mins then add in sugar.
5. While the soup is boiling, lower the head and prepare another pot of boiling water and drop the Tang Yuan into the pot, cook them until they float about 5 to 10mins.
6. Put the Tang Yuan into soup and served - hot or cold

Note : Tang Yuan can also stuff with peanut paste and sesame paste

Carrot and Radish mince pork soup

I got this recipe from Cuisine Paradise website and modified it a bit.. Radish is rich in Folic Acid and is very good development for my baby boy along the way :) The content given served 4.

Ingredients

• 200g Mince Pork (Season with soya sauce and pepper and set aside)
• 1 Medium Red Radish
• 1 Medium Green Radish
• 1 Carrot
• few red dates
• Handful of Wolfberries
• 1 Tbsp salt

Methods

1. Marinate Mince pork with 1Tbsp soya sauce and pepper
2. Wash and Cut carrot and radish into cubes
3. Add water into soup pot and bring to boil, add in red dates, wolfberries, cube carrot and radish
4. Roll mince pork into small round shape then add into soup
5. Bring soup to boil for 30mins and season with salt and pepper

Aglio Olio

The main ingredients are garlic and olive oil for this dish, it wont be perfect if without fresh chopped garlic and good oilve oil.. therefore Aglio Olio in italian means Garlic and Oil.

It is very easy to prepare and it only takes 10mins..

Ingredients

• 6 Tbsps Olive Oil
• 4-5 flakes of Garlic - Chopped
• 2 chilli padi - Chopped
• Pinch Black pepper
• Pinch of Salt
• Handfull of Spaghetti or Angel hair
• Optional - Picnic Ham / Canned Tuna / Seafood / Shitake Mushroom sliced
• Coriander for finishing

Method

1. Bring water to boil with a few drops of extra-virgin olive oil and add in spaghetti and cook for 10mins. set aside
2. Heat up frying pan and add in olive oil, garlic and chili padi and lower down heat
3. If you are adding Ham/Tuna or seafood, add them in and simmer for 5mins
4. Add in spaghetti and favor with black pepper and salt.

Spinach Soup

This is a healthy soup loaded with many nutritions and benefits, the main ingredients are green leafy Spinach which is rich in antioxidant and high in calcium.

There are many types of Spinach, this time round I bought China Spinach and they do not need to peel of the skin of the stalk so it is easier to prepare.

Spinach always goes well with Anchovy (ikan billis) and I had also used cube Anchovy broth to enhance the best taste.

Ingredients

• Spinach 220gm
• 1 Carrot cube
• Mince meat (preferably pork) 100gm
• Anchovy 50gm
• Tube Tofu - 1
• Cube Anchovy - 2pcs
• Wolfberries - A handful
• Water - 3 Cups

Seasoning of Mince meat

• Soya Sauce - 1.5 Tbsps
• Salt - A Pinch
• Cooking oil - 1 Tsp
• Pepper - Little
• Sesame oil - 1 Tsp

(Mixed all seasoning together with Mince meat for 1 hour)

Method

1. Heat water over medium-high in a soup pot, add carrots, Anchovy, wolfberries and cube broth and cook for 15mins
2. Bring to boil and add Spinach and seasoned meat for 15mins
3. Add tofu and simmer for 5mins
4. Served with white rice

Drunken Prawns

Drunken prawns is a Cantonese dish and it is very easy to prepare.

The key to cook drunken prawns is to marinade the live prawns well with chinese wine but I substitute dead prawns with the live one although it wont be as delicious because I find it cruel to cook them alive.

Ingredients :

• Large Prawns 300g
• Gingers Sliced
• Sugar 1 Tbsp
• Chinese cooking wine 3 Tbsps
• Dried Scallops 2 big
• Tong Kwai a few
• Tong Sum 10g
• Wai San a few
• Wolfberries a handful
• Salt / Coriander
• Say Sauce 1 Tbsp

Boiling the chinese herbs

Method

1. Trim prawns and place prawns in deep bowl to season with wine, salt, gingers and soy sauce.
2. Soak dried scallops for at least 2 hours
3. Pour 500ml water and boil Tong Kwai, Tong Sum, Wai San and Wolfberries for about 20mins then pour in seasoned prawns and dried scallops and bring to simmering boil for another 10mins
4. Serve hot and garnish with Coriander.

Drunken Prawns

HapPy ChInEsE NeW yEaR Reunion Dinner

The reunion dinner is the eve of Lunar New year and is always draws all family members back home to eat dinner together, normally in the evening of the CNY eve's the streets will be quite quiet. This year my mum did most of the marketing for lunar New Year reunion dinner, so, my responsibility is to cook some nice dishes for her and myself.

As usual I worked half day during lunar New Year eve's. So, after work I took MRT to Serangoon and meet my Boyfriend Scott :) This is the 1st time I mentioned him in my blog as we were together for only 3 weeks, in future I believe there will be more to come.. cookies, cakes and food that I bake and cook for him, photos of places we travel together hehe :)

Okie, back to Reunion dinner, traditionally for chinese families they will have steamboat for dinner but for my family is only me and my mum, so is easier for us to cook a few dishes and soup. This year, I fry tomatoes prawns, steam lap cheong, fry vegetables with mushrooms and chicken soup.

My Set dinner and of coz of importantly it's serve with white rice :)

My Happy mum ready for dinner

Steam Herbal Chicken Wings

This is a very nutritious dish and is simple to prepare, steaming is the greatest cooking techniques, besides preserving its moist and also keep the chicken meat succulent and tender.This recipe was from my friend Jessica, but I do a bit of modify of the recipe ingredients, still it turn out not bad :) I realise after cooking a few herbal dishes and soup, nevertheless most of them are easy to cook and of cause you need to know which are the correct combination of chinese herbal, if not it will turn out funny taste..

Ingredients

• Chicken Wings 8 pcs, cut into parts
• Dang Shen 当参 - 3 small pcs
• Huai Shan 淮山 - 10gm
• Wolfberries 枸杞子 - 20gm
• Chun Gong 5gm- See picture above
• Hua Qing Wine 3 tbps
• Soy Sauce 3 tbps
• Oyster Sauce 2 tbps

Method

1. Season Chicken wings with all above ingredients in a dish for at lease 8hours
2. Cling wrap dish and leave it in the fridge
3. Remove cling wrap and cool off for awhile after season with 8hours
4. Boil water in the wok with the steam rack, when water is coming to boil place chicken wings dish and steam for at lease 30mins to 40mins, reduce heat if necessary.
5. Serve with hot rice

Oyster Sauce Mushroom

This is a extremely simple dish to prepare, and is also serve well as a confinement food, because it was cook with ginger, with the same ingredients you can add some button mushrooms and some chicken wings too, but remember to seasoned longer if cook with chicken wings :)

Ingredients

• Chinese Dried Mushroom (Soaked over night)
• Sliced Ginger (2 potion)
• Oyster Sauce 4 tbsps
• Sugar 1 tbsp
• Soy Sauce 3 tbsps
• Sesame oil 1 tsp
• cooking oil 1 tbsp

Method

1. You can sliced the mushroom or cooked it whole, seasoned mushrooms with 1potion of ginger, oyster sauce, soy sauce and sugar for at lease 2 hours.
2. Stir fry 2nd potion of ginger in wok with cooking oil.
3. Pour in seasoned mushrooms and saute, add a bit of water if needed but not too much.
4. covered wok for 5mins and served.

The above measurement of the ingredients are for 2 persons :)

Steamed Golden Pomfret

Is been a long time I had steam the whole fish, the reason is I hate the process of washing and cleaning the fish, nonetheless after I went to my friend Jessica's house for dinner last Monday, she had also cooked a red snapper that day.. actually is the same recipe I used today only different fish :)

Very simple recipe and easy to prepare too, is was quite a big pomfret about 600gm, is just nice for myself and mum.

Ingredients

• One Fish (golden pomfret/red snapper)
• Slice Ginger
• 1 Tomato
• 1 fresh prune
• Slice 1 red chilli
• 2 stalk spring onions
• 1 tsp salt
• 2 tbsps light soy sauce
• 1 tsp sesame oil

Method

1. Wash fish and make 2 slits on both side of the fish
2. Rub fish with salt (to be wash away in 10 to 20mins)
3. Place fish on dish and add all sauces together
4. Arrange Sliced ginger, spring onions, sliced chilies, fresh prune and tomatoes on fish
5. Prepare steaming rack on wok with 1/4 water and steam fish for 15 to 20mins

Healthy Fish Soup Recipe

Fish soup is a heathy, simple and comfortable meal and many ladies like to have fish soup with rice or Mee Hoon because is not oily and meaty.

I created this fish soup recipe myself and I find it still acceptable and wants to share it with you.

Ingredients

• Fish Fillet (Batang Fish) 200g
• Prawns, optional 2 pcs
• 1 Tomato cut in wedges
• Tofu for soup, cut in cube
• 2 Fresh Plums (can get in supermarket)
• Ginger slice
• 2 tbsps oil for frying Ginger slice
• 2 tsps Salt
• 5 cups of water
• Coriander abit
• Wolfberries abit

Method

1. Heat the wok or cooking pot with oil and fry the ginger till slighly brown but not brown. Add water and boil.
2. Add in tomato, wolfberries, tofu.
3. Add in fresh plums and bring to boil.
4. Add fish fillets and prawns, reduce heat and cook for 15mins and add salt and taste.
5. Serve warm with coriander.

you can also add in some lettuces if you think the soup is too plain for serving.

Steamboat by Kylie Kwong

Main Ingredients

• 700 g (1 lb 6 oz) small whole squid
• 300 g (10 oz) organic pork fillet, finely sliced on the diagonal
• 300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
• 300 g (10 oz) organic beef fillet, finely sliced on the diagonal
• 400 g (13 oz) white fish fillets, finely sliced on the diagonal
• 12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

Squid marinade

• 2 large red chillies, halved lengthways, deseeded and roughly sliced
• 1 teaspoon sea salt
• 11/2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 2 tablespoons ginger julienne
• 1 tablespoon lime juice

Garlic and ginger paste

• 10 garlic cloves, crushed
• 1/2 cup roughly chopped ginger
• 1 teaspoon sea salt

Pork marinade

• 2 tablespoons Hoisin sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon Chinese black vinegar
• dash of sesame oil

Chicken marinade

• 1 tablespoon oyster sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon light soy sauce
• dash of sesame oil

Beef marinade

• 2 tablespoons Chinese BBQ sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon pepper and salt
• dash of sesame oil

Fish marinade

• 2 tablespoons finely sliced coriander stalks and roots
• 1 tablespoon peanut oil
• 2 teaspoons sea salt
• 1 teaspoon white sugar

Prawn marinade

• 1 tablespoon finely diced lemongrass
• 1/4 cup finely sliced spring onions (scallions)
• 1 1/2 tablespoons ginger julienne
• 1 tablespoon Shao Hsing wine
• 1 teaspoon sea salt
• dash of sesame oil
• 1 fresh bamboo shoot — about 750 g (11/2 lb)
• 18 live mussels — about 350 g (11 oz) in total
• 12 live sea scallops
• 1 bunch choy sum
• 1 bunch green asparagus
• 1 Chinese white cabbage
• 2 cups bean sprouts
• 1/3 bunch mint
• 1/3 bunch sweet Thai basil
• 1/3 bunch coriander
• 1/3 bunch Vietnamese mint
• 300 g (10 oz) fresh Hokkien noodles
• 2 salted duck eggs
• 3/4 cup fresh black cloud ear fungus
• 75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
• 6 Chinese mushrooms

Stock

• 3 litres (3 quarts) water
• 4 spring onions (scallions), trimmed and cut in half crossways
• 10 garlic cloves, crushed
• 20 slices ginger
• 60 g (2 oz) galangal, peeled and sliced
• 3 lemongrass stalks, bruised
• 2 tablespoons sea salt

Dipping sauces

• combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
• combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
• combine equal quantities of finely sliced salted radish and pickled mustard greens
• combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil

Condiments

• light soy sauce
• fish sauce
• Chinese mixed pickles
• finely sliced large red chillies
• lemon wedges
• Pepper and salt

My first Grill salmon

One weekday afternoon when I am not at home, my mum went to Bedok Interchange and buy a big piece of salmon that cost around $6.80.

It was my first attempt to grill a salmon, and I realise something, "salmon got many fats"!! is it true?

The recipe is from a iphone application website... the salmon don't turn out very fantastic but still taste good :) I had enhance the recipe a little bit by

adding some spring onion and ginger.. hmm very Chinna right. hehe.

Slice ginger and spring onion are too dry after grilling..