Steamed Prawns with tanghoon 🦐🦐🦐

Ingredients:

• 10-12 medium-size Sea prawns (I removed the shells and intestine but left the head and tail intact) 
• About 1/2 to 3/4 cup of softened tanghoon (estimated) 
• 1 tsp ginger juice 
• 1/2 tsp fish sauce 
• A handful of coriander /spring onion 

Sauce:

• 1 tbsp minced garlic
• 1 tbsp light soya sauce 
• 1 tbsp mirin 
• 4 tbsp homemade chicken stock 

Method:

1. Clean prawns. Removed shells and intestines but leave head and tails intact. Add ginger juice and fish sauce to prawns. Mix well and set aside. 
2. Soak tanghoon beforehand. 
3. Preapare sauce in a bowl. Add tanghoon and mix well. 
4. Place tanghoon on steam plate. Steamed for about 3mins. 
5. Add prawns on top of tanghoon. Then steam for another 2-3 minutes or till prawns are cooked. 
6. Remove from steamer. Top with coriander or spring onion. 
7. Heat up about 1tbsp of oil in a small saucepan till smoking hot. Drizzle on top and Serve hot. 

Note: You can choose to use store-bought chicken stock. And if you do, please reduce light soya sauce to 1/2 tbsp.

Fried Chicken Wings🐔

Ingredients: 

• 1kg of chicken midwings, put a tbsp of salt to rub, then rinsed and pat dry
• 1/2 tsp white pepper
• 1 tbsp garlic powder
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 egg
• 1 tbsp cornstarch 
• 1/2 tbsp rice flour 
• 2 tbsp all purpose flour
• oil, for frying 

Instructions: 

1. Combine all the sauces (except the frying oil) in a large mixing bowl. Mix well and add chickeb mid-wings. Use hands to massage wings and ensure wings are well-coated. Let the wings marinate for at least or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
2. Before frying, be sure to mix eings thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour.
3. Fill a medium pot with oil, enough to cover eings during frying. Heat is about 165 deg. You can use a chopsticks to test the oil. Oil is ready when there’re many bubbles around the chopsticks. 
4. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Double frying will ensure wings to become crispy. Drain on paper towels or a cooling rack and serve hot. 

Steamed Pork Ribs

Ingredients: 

• 500g Prime Pork Ribs (chopped to an inch long) 
• 5 cloves of garlic (minced) 
• 1 chili (remove seeds and sliced. Optional) 
• 1 stalk of coriander leaves (garnishing) 

Marination: 

• 2 tbsps dark soya sauce (Bao bao brand) 
• 1 tbsp dark soya sauce (Da Hua brand) 
• 1 tbsp light soya sauce 
• 1 tbsp oyster sauce 
• 1 tsp sugar
• 1 tbsp ginger juice 
• 1 tbsp sesame oil
• 1 tsp white pepper 
• 1 tbsp Chinese cooking wine 
• 1 tbsp corn flour/ tapioca flour 
• 1 tsp bicarbonate soda (optional) 

Method: 

1. Mixed sauces for marination in a bowl. Add pork ribs and mix well with sauces. I used hand to massage the sauces with the ribs to ensure that it’s well coated and combine. Add corn flour and mix well. Add minced garlic and mix well. Set aside to marinate for at least 4 hours or overnight. 
2. Remove pork from fridge about 30mins before steaming. Place cooking paper (those that can use for steaming and baking) on a plate. Transfer the pork ribs into the centre of the plate with all the sauces. You can add sliced chili at this stage if you like. 
3. Wrap up the ribs into a parcel and use a string (twine) to tie and secure it. 
4. Steamed at high heat for about 45mins. Garnish with sliced chili and coriander before serving. 

Double-boiled Herbal Duck soup

{Collaboration}  

Jiak bor liao! 😄Not been in the best of health for past few months and need to take more herbs and tonic (补血)! 😉😉 Huiji Waist Tonic is made with 6 different kinds of premium-quality herbs: Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content, added sugar, honey or thickening agents, and suitable for vegetarians. 

Every bottle of Huiji Waist Tonic contains a high content of herbs, making it a convenient alternative to herbs when preparing herbal dishes. For a more robust taste, the tip is to add the waist tonic just before serving.

More info: https://www.huiji.com.sg/en/product/huiji-waist-tonic/ 

#HuijiWaistTonic

Ingredients: 

• 1/4 of a whole duck (cut into pieces) 
• 5 pieces of red dates 
• 2 slices of ginger 
• A handful of wolfberries 
• 1/2 cup of Huiji waist Tonic 
• 1 cup of hot water 
• A pinch of sea salt 

Method: 

1. Blanched duck pieces. Rinse and set aside. 
2. Placed blanched duck into small porcelain bowl. Add ginger, rinsed red dates and wolfberries into bowl. Add hot water. 
3. Boil a pot of water. Once water boils, Place porcelain bowl with cover. (You can use another plate to cover if porcelain bowl doesn’t come with cover.) Double-boil soup for about 45mins. Add Huiji Waist Tonic and continue to boil for another 30mins. Add a pinch of salt and serve hot. 

Braised Yee Fu Noodles with straw mushrooms and chicken

Ingredients: 

• 1 packet of Yee Fu noodles (bought from ntuc) 
• 1 can of straw mushrooms (discard water and sliced into half or quarters) 
• 1 pieces of boneless chicken leg 
• 4 stalks of spring onion (sliced to 3cm long, separate white and green part) 
• 3 cloves of garlic (minced) 
• 1 1/2 cup of homemade chicken stock 

Seasonings: 

• 2 tbsp oyster sauce
• 1 tbsp dark soya sauce
• 2 tbsp light soya sauce 
• 1/2 tsp sugar
• 1 tbsp sesame oil 
• Dash of pepper 
• 1 tbsp cooking wine 
• Dash of fish sauce 

Directions: 

1. Remove skin of chicken leg. Sliced into smaller pieces. Marinate with a tsp of light soya sauce, sesame oil and ginger juice. Set aside. 
2. Bring a pot of water to a boil. Blanched Yee Fu noodles for about 2 mins. Drained in colander and set aside. 
3. Heat wok with 2 tbsps of oil. Add marinated chicken. Stirfry till chicken is no longer pink. Set aside. 
4. Add another tbsp of oil. Add minced garlic and sauté till fragrant. Add straw mushrooms and give it a quick Stirfry. 
5. Add seasonings and mix evenly (except cooking wine and fish sauce). You can mix the seasonings in a bowl beforehand so that it’ll speed up the process. 
6. Add chicken stock and chicken. Bring to a simmer. Add blanched noodles and mix well. Add white part of spring onion. Stir and ensure noodles are well coated with sauce. 
7. Drizzle fish sauce and cooking winealong the side of the wok. Add green part of spring onion. Mixed well and cook till sauce reduce but not dry. You can add more chicken stock if you find it dry. Adjust taste accordingly. Off heat and served hot with green chili. 😋 

Sweet and sour fish 🐟

Yummy sweet and sour fish! Good for lunch and dinner! 😋

Replaced Pork cubes with sliced fish for those who doesn’t like pork.

Ingredients:

• 1 kg of deboned fish fillets (refer to recipe for home-made fish nuggets ) 
• 1 yellow capsicum, sliced into wedges 
• 1 red capsicum, sliced into wedges 
• 1 yellow onion, sliced into wedges 
• 1 Japanese cucumber, cut into pieces 

** Recipe for home-made fish nuggets:
https://miniscooking.blogspot.com/2018/08/homemade-fish-nuggets.html?m=1

Sweet and sour sauce:

• 1 tbsp plum sauce
• 3 tbsp Tomato sauce (ketchup)
• 1 tbsp chili sauce
• 1/2 tbsp sugar
• 1 tsp salt
• 1/2 oyster sauce
• 100ml of water
• 2 tbsps of Corn flour water 

Method:

1. Prepared fish nuggets.
2. Prepare sauce in bowl.
3. Heat work with 1 tbsp oil. Stir fry onion for a minute, add capsicum, cucumber or other sides. Sauté till fragrant. Pour in prepared sauce and bring to a boil. Add a little cornflour water to thicken the mixture. Add deep fried fish fillets and mix well. Dish up and serve hot. 

Note:

• For busy mummies or daddies, you can purchase store-bought fish nuggets instead of making your own. Deepfry or airfry then till crisp. Then cook sauce and coat with nuggets! 
• You can have different variations to the sides, for e.g. tomatoes and pineapple etc. 
• You can double fry the fillets to ensure it’s stays crisp. 

(Fast & quick) Chicken Baked Rice

{Collaboration: Xndo Zero Rice} 
This is one of my girl’s favorite dish! With Xndo Zero rice, it becomes easier to prepare this dish! Just cooked sauce, mixed with rice, topped with cheese and baked! ✌️ With ah girl in her teens and getting more concerned with her weight, she can enjoy this more with Xndo zero rice!

Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! BUY 1 FREE 1 promo now on at all GNC Singapore & Xndo stores islandwide.
#ZeroRice #XndoRecipes

Ingredients:

• 1 packet of Xndo Zero rice 
• 1/2 cup boneless chicken thigh/breasts
• 2 tbsps frozen mixed vegetables
• 1 tsp minced garlic
• 1 tbsp diced yellow onion
• 1/2 packet cooking cream
• 3 tbsps chicken stock 
• Salt and black pepper to taste 
• Grated mozzarella cheese (1/2 cup or more depending on how cheesy you like) 

Method: 

1. Diced chicken thigh/breasts. Marinated with a pinch of salt and dash of white pepper for about 10 minutes. Meanwhile prepare other ingredients. 
2. Heat up pan with 2 tbsp butter. Add diced onion and minced garlic  sauté till fragrant. 
3. Add in marinated chicken. Stirfry till no longer pink. 
4. Add in mixed vegetables and mix well. 
5. Add in cooking cream and mix well. 
6. Add in chicken stock and bring to a gentle simmer. 
7. Season with salt and pepper. 
8. Off heat when mixture turns slightly thickened. 
9. Empty a packet of Zero rice into an oven proof baking dish. 
10. Pour the prepared mixture over rice and mix well. 
11. Top with mozzarella cheese. 
12. Bake in pre-heated oven at 200 deg, till cheese melts and golden brown. Serve immediately.