晚餐Tonight Dinner

豆豉酱蒸仓鱼

Steamed Pomfret With Black Beans Sauce

焗日本黄瓜和火腿

Baked Japanese Cucumber With Ham

蒸水蛋

Steamed Egg

白米饭

Steamed Rice

焗日本黄瓜和火腿Baked Japanese Cucumber With Ham

Ingredients:
   3 no            Japanese Cucumber - Wash, Peel & cut in pieces
1/3 cup          Cooked Ham, cut in cube
1/2 tbsp         Grapeseed Oil
1/4 tsp           Salt
1/4 tsp           White Pepper Powder
Method:
1)  Preheat oven at 200 C.
2)  Well mix all the above ingredients.
3)  Bake the Japanese cucumber with ham for 20 minutes or till cucumber lightly soft.
4)  Dish out & serve in hot.

豆豉酱蒸仓鱼Steamed Pomfret With Black Beans Sauce

Ingredients:
   1 no (500 g)          White Pomfret
1/2 tsp                     Salt
    2 tbsp                   Chinese Rice Wine
   1 tbsp                     Fermented Black Beans, rinsed and draine
3 cloves                    Chopped Garlic
3 tbsp                        Chopped Ginger
   3 no                       Eye Bird Chili, chopped
   2 tbsp                     Light Soy Sauce
1/2 tsp                      Sesame Oil
1/2 stalk                  Spring Onion, cut in 1" long
Garnish:
Spring Onion, shredded, soaked in ice water until it become to curl
Method:
1)  Clean, scale & gutted the fish, lightly rub with salt and Chinese rice wine.
2)  Set aside to marinade for 15 minutes.
3)  Bring to boil water in a steamer.
4)  Put spring onion into a serving plate than place the fish on top.
5)  Well mix black bean, chopped chili, minced garlic & ginger, sprinkle onto the fish.
6)  Steam the fish in a preheat steamer in high heat for 8 minutes.
7)  Off the heat, pour in soy sauce & sesame oil.
8)  Cover back the lid and leave the fish in the steamer for another 7 minutes.
9)  Take out the fish from steamer and garnish with spring onion.

晚餐Tonight Dinner

港式腊味蒸鸡

Steamed Chicken With Chinese Sausage

清炒长豆

Stir-Fried Long Bean

腌橄榄叶蒸豆腐

Steamed Bean Curd with Pickled Olive Leaves

白米饭

Steamed White Rice

港式腊味蒸鸡Steamed Chicken With Chinese Sausage

Recipe Adaped From ellenaguan.com

Ingredients:
1/2 no(500 - 600 g)    Chicken, cut into bite size pieces
   2 pc                       Chinese Sausage (腊肠), sliced
2 Cloves                   Minced Garlic
1 tsp                         Minced Ginger
1 Stalk                     Spring Onion, cut into sections
1 no                         Small Chili (optional), sliced
Seasoning:
   1 tbsp                   Rice Wine/Cooking Wine
   1 tsp                     Dark Soy Sauce
   1 tbsp                    Light Soy Sauce
1/2 tbsp                    Sesame Oil
1/2 tbsp                    Corn Flour
Method:
1)  Marinated chicken pieces with light & dark soy sauce, sesame oil, rice wine, minced garlic, minced ginger, cornflour and Chinese sausage for at least 30 minutes in the fridge.
2)  Place the spring onion in steaming plate, top with marinated chicken pieces and some cut chili on it.
3)  Steamed in a steamer over medium heat for about 15 minutes or till meat cooked.
4)  Off the heat, leave the chicken in the steamer to relax for another 5 minutes.
5)  Garnish it with spring onion, cut chili and serve with steamed rice.

清炒长豆Stir-Fried Long Bean

Ingredients:
300 g                        Long Beans
    2 Cloves               Minced Garlic
    1 tsp                     Minced Ginger
1/2 no                     Sliced Big Onion
    1 Stalk                 Chopped Spring Onion
    1 no                     Small Chili (optional), sliced
    1 tbsp                  Light Soy Sauce
1/2 tsp                    Sesame Oil
    1 tbsp                 Butter
    1 tbsp                 Grapeseed Oil
Method:
1)  Bring to boil a pot of water, add in long beans to blanch.  Set aside.
2)  Heat oil & butter, add in minced garlic, minced  ginger & sliced big onion to saute till fragrant.
3) Then add in long beans & sliced chili to stir-fry.
4)  Add in soy sauce & sesame oil to taste.
5)  Dish out to serve.

冬菇肉碎炒面Fried Noodles with Minced Meat Mushroom Sauce

Ingredients:

500 g             Noodle
    1 bowl        Cooked Minced Meat Mushroom Sauce
    1 tbsp        Minced Garlic
    1 tbsp        Grapeseed Oil
    6 tbsp        Light Soy Sauce
    1 tbsp        Dark Soy Sauce
    1 tbsp        Sesame Oil
                      A Dash of White Pepper Powder
    2 tbsp        Chopped Spring Onion

Method:
1)  Bring to boil a pot of water, blanch noodle in boiling water, set aside.
2)  Heat grapeseed oil, stir-fry minced garlic.
3)  Add in blanched noodle to stir-fry 2 to 3 minutes.
4)  Well mix light & dark soy sauce, sesame oil & white pepper powder, continue to stir-fry.
5)  Stir-in cooked minced meat mushroom sauce to cook in medium low heat.
6)  Sprinkle chopped spring onion for garnishing.

日式照烧烏賊炒饭Teriyaki Squid Fried Rice

早餐Breakfast

蜜汁火腿三文治

Honey Ham Sandwich

摩卡豆奶

Mocha Soy Milk

樱桃

Cherries

Grilled Teriyaki Squid (Ika Teriyaki) 日式照烧烏賊

Recipe Adapted From Wokkingmum

 Ingredients:
   2 nos           Medium Squid, innards removed and cleaned
   1 tbsp          Sake
   3 tbsp          Mirin
   3 tbsp          Light Soy Sauce
2/3 tbsp          Brown Sugar
   1 tbsp          Grapeseed Oil
Method:
1)  Marinade the squid with sake, mirin, light soy sauce, brown sugar & grapeseed oil for at least half an hour.
2)  Preheat oven at 250 C for 5 minutes.
3)  Place squid in the greased baking pan.
4)  Grill the marinated squid in oven at temp. 250 C for 10 minutes.
5)  Slice the squid.
6)  Thicken the marinade sauce.
     (My sauce not so thick, so sauce not dark in color)
7)  Spoon the thicken teriyaki sauce over the grilled squid.
8)  Serve in hot.

莲藕花生猪尾骨汤 Lotus Root, Peanut & Pig Coccyx Soup

Ingredients :

300 g         Pig Coccyx - Wash, parboil it & rinse it
600 g         Lotus Root - Peeled, cut in pieces
 5 nos        Dried Oyster or Dried Scallop (I did not put)
    1 cup     Peanut - soak in hot water
 10 nos      Red Dates
  3 liter       Water


Bring to boil water, then add in all the above ingredients.
Boil in small frame for 3 to 4 hours.
Taste it with salt.

清炒日本黄瓜&韩国婴儿杏鲍菇Stir-Fried Japanese Cucumber & Korean Baby Pleurotus Eryngii

Ingredients:
2 nos           Japanese Cucumber cut in pieces
1 pkt            Korean Baby Pleurotus Eryngii
3 cloves       Minced Garlic
3 tbsp          Grapeseeds Oil
1/4 tsp         Salt

Method:
1)  Heat oil add in minced garlic to saute till fragrant.  
2) Then add in Japanese cucumber & Korean Baby Pleurotus Eryngii to stir-fry. 
3)  Add in salt to taste.
4)  Dish out to serve.

日式照烧烏賊 Grilled Teriyaki Squid (Ika Teriyaki)

Recipe Adapted From Wokkingmum

 Ingredients:
   2 nos           Medium Squid, innards removed and cleaned
   1 tbsp          Sake
   3 tbsp          Mirin
   3 tbsp          Light Soy Sauce
2/3 tbsp          Brown Sugar
   1 tbsp          Grapeseed Oil
Method:
1)  Marinade the squid with sake, mirin, light soy sauce, brown sugar & grapeseed oil for at least half an hour.
2)  Preheat oven at 250 C for 5 minutes.
3)  Place squid in the greased baking pan.
4)  Grill the marinated squid in oven at temp. 250 C for 10 minutes.
5)  Slice the squid.
6)  Thicken the marinade sauce.
7)  Spoon the thicken teriyaki sauce over the grilled squid.
8)  Serve in hot.

冬菇肉碎干捞面 Dry Noodle with Minced Meat Mushroom

For Noodle:
150 g Noodle
2 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/2 tsp Sesame Oil
A Dash of White Pepper Powder
Water for cook noodle
Spring Onion For Garnishing
Method:
1) Bring to boil water, add in noodle to cook.
2) Dish out & place in a plate.
3) Well mix noodle with light soy sauce, dark soy sauce, white pepper powder & sesame oil.
4) Spoon 2 to 3 tbsp of Braised Mushroom Meat Sauce on top of the noodle.
5) Sprinkle chopped spring onion for garnishing.

香菇卤肉燥
Braised Mushroom Meat Sauce
Ingredients
300 g minced pork
7 - 8 dried mushrooms
4 - 5 red shallots/small red onions, sliced
100 ml - 120 ml water/chicken stock
Seasonings:
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
some corn flour
* you may add more to your liking
Sauce:
1 tbsp Dark Soy Sauce
1 1/2 tbsp Light Soy Sauce
1/2 tbsp Rock Sugar
Dash of White Pepper
Pinch of 5 spice powder (we don't like it too strong so I only added a pinch)
1 tbsp Rice Wine (I used ginger wine)
Method:
1) Season minced pork with seasonings.
2) Soak mushrooms in water and slice it.
3) In a heated wok, add 1 - 2 tbsp oil, fry sliced shallots until brown and crispy.
4) Add minced meat and stir fry until 70% cooked. Add mushroom and fry till fragrant.
5) Add sauce ingredients (please feel free to adjust according to taste).
6) Add water/chicken stock and simmer on low heat for one hour. Turn off heat and if possible leave the minced meat over night.
7) Heat up again before serving. If a thicker texture is preferred, thicken with a little potato starch solution.

黄酒鸡Chicken In Chinese Rice Wine

Ingredients:
    2 nos     Kampung Chicken Drumsticks
  60 g        Old Ginger
    1 cup     Chicken Broth or Water
   2 tbsp     Sesame Oil
1/2 cup      Chinese Rice Wine
Chicken Marination Sauce:
2 tbsp Light Soy Sauce
1 tsp    Sugar
1 tsp    Sesame Oil
1 tbsp  Chinese Rice Wine
A Dash of White Pepper Powder
Method:
1)  Rinse the chicken drumstick s and cut into small pieces.
2)  Marinade the chicken with the marination sauce for above 1/2 hours.
3)  Slice the ginger, set aside.
4)   Heat sesame oil in a wok or pan, add in sliced ginger to stir-fry until turn gold color, then mix in the chicken to cook for around 10 minutes.
5)  Mix in a cup of water or chicken broth (上汤), cover with lid to cook around 10 minutes.
6)  Finally, add in Chinese rice wine.
7)  Let cook for a while then ready to serve on plate.