Quoted from ‘Breezing into Motherhood’.
Ingredients
5 pieces of soft bean curd (cut into halves)
Fillings
400g of minced meat
1 tablespoon of chopped water chestnut
50g of minced salt fish
2 tablespoon of coriander and spring onion
1 tablespoon of corn flour
1 tablespoon of light soya sauce
Pepper
Method
1. Mix Fillings and divide into 10 portions. Roll into ball shapes.
2. Stuff Fillings with bean curd.
3. Steam stuffed bean curd for 10 minutes. Remove and serve hot.
Quoted from ‘Breezing into Motherhood’.
Ingredients
4 chicken chops (cut into pieces)
2 Chinese sausages (cut into pieces)
10 mushrooms
5 slices of ginger
Seasnings
2 tablespoon of abalone sauce
2 tablespoon of shao xing wine
1 tablespoon of light soya sauce
1 teaspoon of dark soya sauce
1 teaspoon of sesame oil
1 teaspoon of chicken seasoning powder
1 teaspoon of sugar
Salt and pepper
Method
1. Heat up 2 tablespon of stir-fry ginger, mushrooms and sausages until fragrant.
2. Add in chicken and stir-fry well.
3. Pour in Seasonings ad stir evenly.
4. Cover lid to simmer for 15 minutes, stir in 1 cup of water with flour to thicken the gravy. Remove and serve hot.
Quoted from ‘Breezing into Motherhood’.
Ingredients
20 chicken wings (cut each into halves)
1 small bowl of young ginger (cut into slices)
2 tablespoon of corn flour
Marinade
1 tablespoon of chicken seasoning powder
1 tablespoon of sugar
1 tablespoon of abalone sauce
1 tablespoon of light soya sauce
1 tablespoon of shao xing wine
Salt and pepper
Method
1. Mix chicken wings and ginger with Marinade. Set aside for 3 hours. Stir in corn flour.
2. Heat up oil for deep-frying, add in ginger, deep fry until crispy. Remove.
3. Add in chicken wings, deep-fry until golden brown, serve with fried ginger.
Quoted from ‘Breezing into Motherhood’.
Ingredients A
1 small bowl for each of the following:
• Cooked chicken meat
• Radish
• Carrot
• Red/green/yellow capsicums
• Red cabbage
• Alfalfa
• Cucumber
Salad Sauce
2 tablespoon of soya bean mayonnaise
1 tablespoon of thousand island dressing
For Garnish
1 tablespoon of roasted pine nuts
½ small bowl of shredded nori
Method
1. Cut all Ingredients A into shreds. Arrange them in a plate.
2. Pour in Salad Sauce, sprinkle the Garish items. Stir well and serve.
Quoted from ‘Breezing into Motherhood’.
Ingredients A
½ black chicken
½ small kampong chicken
5 slices of ginger
Ingredients B
1 ginseng
20g of yu zhu
10 red dates
3 slices of chuan xiong
1 tablespoon of wolfberries
2 dried scallops
Salt and pepper
Method
1. Pour 2 litres of hot water into a stew pot.
2. Add in Ingredients A and Ingredients B. Cover the pot and cook for 3 hours. Serve.
