Minced Pork Congee (4 pax)

INGREDIENTS

1 container of uncooked rice grains

500 grams of fresh minced pork

4 pieces of dried scallop, soaked

light soya sauce

fried shallots

pepper

PREPARATION

1. Soak rice grains in water for about 20 minutes.

2. Marinate pork in light soya sauce for about 15 minutes.

3. Boil 4 bowls of water and the scallop in a seperate big pot.

4. Slowly stir in the rice grains when water is boiled.

5. Continue stiring for the next 3 minutes.

6. Cover the pot, leaving a gap so the water does not boil out.

7. Stir once every 5 minutes to make sure congee does not stick to bottom of pot.

8. If water dries up, add in 1 bowl of water at a time and stir well.

9. Break up minced pork into small pieces by adding hot water to it and mixing it in a big bowl.

10.When congee is almost cooked, pour in minced pork and mix well. Make sure the pork does not lump together.

11. Simmer over low heat for about 10 minutes till pork is cooked.

12. Turn off heat and keep the pot of congee covered for 10 minutes.

13. Add light soya sauce till congee is tasty.

14. Top with fried shallots and pepper.

Potato Slices in Italian Sauce (2 pax)

INGREDIENTS

3 big potatoes, skinned

2 chicken sausages

pasta sauce or tomato puree

button mushrooms

2 slices of cheese

garlic butter

PREPARATION

1. Slice the potatoes into thin slices.

2. Chop up the chicken sausages and button mushrooms finely.

3. Boil a pot of water.

4. Put in the slices of potatoes and stir once every 5 minutes gently.

5. When water boils, put in the chopped chicken sausages and button mushrooms and continue to stir till potatoes feel a little soft. Be careful not to overcook the potatoes or they will break up easily later on.

6. When cooked, drain all the water away and melt 1 tablespoon of garlic butter in.

7. Line up a layer of the cooked ingredients in a bowl.

8. Spread a thin layer of pasta sauce or tomato puree.

9. Line up another layer of cooked ingredients and spread another layer of sauce.

10. Do this until it is about 4 or 5 layers high.

11. End with a layer of sauce and place a slice of cheese on top.

12. Microwave or oven-bake it for about 2 minutes.

Braised Pork in Dark Soy (5 pax)

INGREDIENTS

1 kg of fresh lean pork

5 eggs, hard-boiled and shelled

10 pieces of fried tofu puffs (tau-pok)

3 pieces of star anise

2 pieces of cinnamon stick

dark soya sauce

light soya sauce

salt

pepper

PREPARATION

1. Chop up pork into bite-sized pieces.

2. Marinate the pork for about one hour with the following:

     ½ bowl of dark soya sauce

     4 tablespoons of light soya sauce

     pinch of salt

     pinch of pepper

3. Boil a seperate pot of hot water.

4. Heat up the marinated pork and pour in the hot water until it covers all the pork.

5. Add in more dark soya sauce till the sauce is not transparent.

6. Throw in the star anise and cinnamon stick and bring to boil.

7. Put in hard-boiled eggs and fried tofu puffs.

8. Simmer for about 20 minutes.

9. Best served with white rice.

Stir-Fried Beehoon with Chopped Omelette (4 pax)

INGREDIENTS

1 packet of dried beehoon, soaked till soft

2 cans of stewed pork

1 small cabbage, cut into thin strips

2 large carrots, shredded

4 medium eggs

garlic

light soya sauce

dark soya sauce

PREPARATION

1. Beat eggs with light soya sauce.

2. Heat up some cooking oil in frying pan and fry omelette.

3. When cooked, put omelette on chopping board to cool.

4. Cut omelette into small strips.

5. In the same frying pan, fry garlic in some cooking oil till golden brown.

6. Pour in cabbage and carrots and stir-fry.

7. Add in hot water till water level just covers the vegetables.

8. Stir while boiling for about 2 minutes.

9. Add in beehoon and keep tossing till all water is evaporated.

10. Pour in stewed pork and continue tossing for about 5 minutes.

11. Add in half cup of hot water and continue tossing till all water is evaporated.

12. Add in light soya sauce and dark soya sauce and toss till colour is even.

13. Top fried bee hoon with chopped-up omelette.

Chinese Curry Chicken (4 pax)

INGREDIENTS

6 medium-sized potatoes, skined

1 packet of frozen chicken thighs

1 packet of curry paste

1 packet of coconut cream

1 can of evaporated milk (optional)

4 stalks of lemongrass, lightly crushed

1 red onion, finely chopped

curry powder

chilli powder (optional)

sugar

salt

light soya sauce

corn starch

PREPARATION

1. Marinate the chicken with sugar, light soya sauce and corn starch for about 1 hour.

2. Heat up some cooking oil in a deep pot and fry onion.

3. Add in curry paste and continue to fry for about a minute.

4. Add in lemongrass, curry powder, chilli powder, 2 teaspoon of sugar and 1 teaspoon of salt. Mix well.

5. Pour in chicken and potatoes. Mix well for about 2 minutes.

6. Pour in hot water till water level is about 2 inches above the chicken and potatoes. Bring to boil.

7. Lower down heat and continue to simmer till chicken is fully cooked.

8. Turn off heat and stir in coconut cream and evaporated milk. Stir well.

9. Turn on heat and bring curry to boil for another 3 minutes.

10. Best served with white rice or toasted baguette.

Mixed Vegetable Broth (4 pax)

INGREDIENTS

1 round cabbage, cut into bite-sized pieces

1 packet of frozen pork loin, cut into strips

1 packet of bean vermicelli, soaked

4 pieces of dried bean skin, soaked

10 shitake mushrooms, soaked and halved

1 can of button mushrooms, halved

handful of anchovies or 2 stock cubes

1 tablespoon of dried shrimps, soaked, drained

garlic

salt

PREPARATION

1. Fry garlic in a deep frying pan till golden brown.

2. Add in dried shrimps and fried till fragrant.

3. Add in cabbage and toss for about 3 minutes.

4. While tossing, boil 2 soup bowls of water in a seperate pot.

5. Add in anchovies or stock cubes. Bring to boil. Anchovies need to be boiled for about 15 minutes.

6. Pour liquid from the pot and cabbage into a big soup pot.

7. Add in water to desirable amount.

8. Bring to boil and add in mushrooms, bean skin, pork loin and bean vermicelli.

9. Add in salt and continue boiling on small heat for 10 minutes.

10. Best served with white rice.

Claypot Chicken Rice (4 pax)

INGREDIENTS
1 container of uncooked rice grains
1 packet of frozen chicken thighs
10 shitake mushrooms

4 chinese sausages

ginger

fried shallots

garlic

oyster sauce

light soya sauce

dark soya sauce

corn starch

sesame oil

sugar 

salt

cooking oil

PREPARATION

1. Chop up chicken into smaller pieces.

2. Marinate chicken for ½ hour with the following:

    3 tablespoon of oyster sauce

    1½ tablespoon of soya sauce

    1 teaspoon of corn starch

    1 teaspoon of sesame oil

    1 teaspoon of sugar

3. Soak shitake mushrooms and cut into halves.

4. Wash chinese sausages and slice diagonally.

5. Chop up garlic into smaller pieces.

6. Slice ginger into thin strips.

7. Fry garlic and ginger in a little cooking oil.

8. Add in chinese sausages and shitake mushrooms and fry.

9. Add in marinated chicken and toss for about 5 minutes.

10. Dish out and set aside.

11. Prepare rice the same way as white steamed rice.

12. Add in the following:

      2½ tablespoon of soya sauce

      1 tablespoon of dark soya sauce

      3 tablespoon of cooking oil

      pinch of salt

13. Cook rice for about 8 minutes.

14. Add in the fried chicken, shitake mushrooms and chinese sausages into the rice pot.

15. Continue to cook the rice.

16. Leave it on 'Stay Warm' for 15 minutes.

17. Pour out into a bigger container and toss the rice.

18. Top with a little dark soya sauce and fried shallots.