Quoted from ‘Breezing into Motherhood’.
Ingredients A
1 small kampong chicken or 400g chicken breast
50g of ginger
50g of black fungus
Ingredients B
3 tablespoon of shao xing wine
1 tablespoon of light soya sauce
Salt and pepper
3 tablespoon of water
Ingredients C
1 bottle of chicken essence
Method
1. Mix Ingredients A and Ingredients B in a steaming plate.
2. Steam for 20 monutes. Remove and pour in chicken essence. Serve hot.
Quoted from ‘Breezing into Motherhood’.
Ingredients A
500g fish
1 bowl each for the following
• Coriander
• Spring onion
• Young ginger
• Chili (cut into shreds)
Ingredients B
50g red rice
3 slices of ginger
1 star anise
1 stalk of spring onion
50f of rock sugar
½ cup of light soya sauce
2 tablespoon of shao xing wine
1 teaspoon of sesame oil
2 cups of water
Method
1. Put Ingredients B into a pot to boil. Switch to low heat and boil for 15 minutes.
2. Remove. Allow it to cool and sieve into fish.
3. Steam fish for 12 minutes.
4. Sprinkle top with shredded ingredients and serve hot.
Quoted from ‘Breezing into Motherhood’.
Ingredients
400g of pork liver (cut into slices)
100g of shredded ginger
100g of black fungus (shredded)
Seasonings
2 tablespoon of shao xing wine
Salt
Grape wine
2 cups of water
Method
1. Put 2 tablespoon of sesame oil and shredded ginger into pot. Stir fry until fragrant.
2. Pour in Seasonings, bring to boil. Add in black fungus and simmer over low heat for 20 minutes.
3. Add in pork liver, bring to oil and turn off heat. Serve hot.
Quoted from ‘Breezing into Motherhood’.
Ingredients A
1 whole pig trotter
1kg of old ginger (with skin)
1 ½ tablespoon of sesame oil
10 hard boiled eggs (remove shell)
Ingredients B
750ml of black rice vinegar
750ml of water
800g of brown sugar
Method
1. Cut pig trotter into pieces. Boil with adequate water for 15 minutes. Remove and Rinse.
2. Wash ginger, cut into thick slices, boil with adequate water for 15 minutes. Drain.
3. Heat up some sesame oil in pot. Stir-fry ginger until fragrant. Pour Ingredients B and eggs. Cook for 1 hour.
4. Add pig trotters and bring to boil. Switch to low heat and cook until tender. Serve.
Quoted from ‘Breezing into Motherhood’.
Ingredients A
1 cup of rice
1.5 litres of hot water
4 dried Japanese oyster
2 dried scallops
Ingredients B
500g of spare ribs (cut into small pieces)
Salt and pepper
1 teaspoon of sesame oil
Ingredients C
Shredded ginger
Chopped spring onion, coriander
Method
1. Put Ingredients A into stew pot. Cover lid to cook for 2 hours.
2. Add in Ingredients B. Cover to cook for 1 hour.
3. Put porridge in bowls, sprinkle Ingredients C on top. Serve.
