Quoted from “Breezing into Motherhood’
Ingredients
400g of mini mustard green
50g fried silver fish
3 cloves of garlic (cut into slices)
Seasonings
1 teaspoon of chicken seasoning powder
2 tablespoon of oyster sauce
½ teaspoon of sesame oil
Method
1. Put 1 tablespoon of sugar and 3 tablespoon of oil into boiling water.
2. Add in mini mustard green, bring to boil. Remove and soak in water.
3. Heat up 2 tablespoon of oil in a wok, stir fry garlic until fragrant. Add mustard green and Seasonings. Stir fry evenly. Remove and put into a plate.
4. Sprinkle fried silver fish on serve.
Quoted from “Breezing into Motherhood’
Ingredients A
600g of lean meat or belly meat
1 tablespoon of sugar
½ teaspoon of salt
Pepper
Marinate
2 tablespoon of BBQ pork sauce
1 tablespoon of oyster sauce
1 tablespoon of thick soya sauce
¼ teaspoon of 5 spices powder
1 tablespoon of shao xing wine
Seasonings
2 tablespoon of honey
1 teaspoon of sesame oil
Method
1. Cut meat into pieces. Mix the rest of Ingredients A. Set aside for 30 minutes.
2. Mix in Marinated items. Set aside for 3 hours or overnight.
3. Arrange meat into oven, grill at 200 degrees C for 15 minutes. Turn the meat over and grill for another 10 minutes.
4. Cook the remaining sauce with meat. Bring to boil. Remove and stir in Seasonings. Serve.
Quoted from “Breezing into Motherhood’
Ingredients
1 black chicken (remove skin)
60g dried lily bulbs
15 red dates
30g dried longan
¼ piece tangerine peel
20g white fungus
10g dried red rose petals
100g peanuts
Salt
Methods
1. Wash Ingredients and put them into stew pot. Pour in 2.5 litres of hot water.
2. Cover the pot and cook for 4-6 hours.
Quoted from “Breezing into Motherhood’
Ingredients A
3 pieces of dried bean curd sheet
100g gingko
3 pandan leaves
200g cane rock sugar
2 lires of hot water
Ingredients B
100g cooked sago
1 bowl soaked Snow Fungus
Method
1. Put Ingredients A into stew pot to cook for 2 hours.
2. Add in Ingredients B and cook for 15 minutes. Remove and serve.
Quoted from “Breezing into Motherhood’
Ingredients A
10 Chinese Mushrooms
150g of Chinese cabbage
2 dried scallops
1 tablespoon of chicken seasoning powder
3 cups of water
Ingredients B
3 pieces of fried toufu
1 small bowl of roast pork
1 small bowl of chicken meat
1 small bowl of carrots
1 small bowl of prawns
1 small bowl of baby corn
Seasonings
2 tablespoon of abalone sauce
1 tablespoon of light soya sauce
1 teaspoon of sugar
1 teaspoon of sesame oil
Pepper
1 tabllespoon of shao xing wine
Method
1. Put Ingredients A into pot and bring to boil. Switch to low heat and simmer for 30 minutes.
2. Add in Ingredients B and Seasonings to cook.
3. Thicken gravy with mixture of flour and some water. Remove and Serve.
