晚餐Tonight Dinner

烫豆芽

Blanched Bean Sprouts

Ingredients:

1/2 kg Bean Sprouts - ends trimmed and rinsed 

To Taste:
Light Soy Sauce 
Fried Onion Oil
A Dash of white Pepper Powder 

To Garnish:
Spring Onion or Parsley
Fried Onion
Sliced Red Chilies

Method:
1) Boil a new pot of water.
2) Once ready, blanch the bean sprouts in batches for just 15 seconds.
3) Drain well and serve on a plate.
4) Drizzle with light soy sauce, fried onion oil and add on a dash of white pepper powder.
5) Garnish with spring onion or parsley, fried onion & sliced red chilies (optional).

腌橄榄叶蒸豆腐 

Steamed Bean Curd with Pickled Olive Leaves

Ingredients:

Fresh Bean Curd

Pickled Olive Leaves

Chopped Scallion or Parsley

Onion Oil

Method:

1) Steam the bean curd for few minutes.

2) Add in onion oil, sprinkle pickled olive leaves & chopped scallion or parley.

3) Served it.

黑木耳清蒸鸡

Steamed Chicken With Black Fungus

Ingredients:
1/2 no Kampung Chicken – cut into bite pieces
1 in Shredded Ginger 
1 pc Black Fungus, dehydrated and sliced thinly
2 tbsp Dried Wolfberries Berries

Seasonings:
3 tbsp Chinese Rice Wine
1 tsp Sesame Oil
1 tsp Cornstarch
Salt and pepper to taste

For garnish:
Spring Onions or Parsley

Method:
1) Place chicken, black fungus, dried wolfberries berries and ginger in a heat proof bowl. Add in all the seasonings and mix well. Allow it to marinate for half an hour.
2) Prepare the steamer and bring the water up to a rapid boil.
3) Steam the chicken over high heat for 15-20 minutes, making sure it is thoroughly cooked.
3. Remove from steamer and sprinkle on spring onions or parsley before serving.