In a small pot, add water bring to boil & put chicken in. Add the crushed ginger & garlic; cover & boil for 20 mins over medium heat. Turn off the heat & allow the chicken to steep for 15-20 mins. Remove the chicken from the pot & set aside to cool & tear to thin shreds.
Take 650ml of chicken stock & mushroom liquid bring to boil; put mushroom & simmer for 30 mins or until tender. Set aside.
Then add the prawns & once turn orange, remove from the pot & set aside.
Place Cai xin in metal sieve & submerge in boiling stock for a min. Remove & set aside.
Gradually stir in the oyster sauce & light soy sauce. Taste & adjust according to your own preference.
Add the dark soy sauce to give the sauce a darker color & add the sesame oil & Chinese rice wine.
In a bowl, mix the corn flour with water & gradually add this cornstarch liquid into the pot, stir continuously. This thickens the stock into a gravy. Turn off the heat & keep the pot covered. Bring the gravy to a simmering boil when ready to serve.
Heat work with oil & add shallots, cook until soft, aromatic & sight of browning; add hor fun & 1 tbsp soy sauce & dark soy sauce. Stir fry at high heat until the color is even, drizzling a bit oil if the noodles are too dry.
Divide & portion fried hor fun on serving plates, pour the hot gravy over the noodle. Top each serving with shredded chicken, mushrooms, prawns & cai xin. Serve with pickled green chili.
In a food processor, blend in the avocado & milk into smooth paste.
In another bowl, whisk egg yolks, sugar and oil together to form an emulsion. Then add in the avocado paste & mix well to combine.
Sieve all the dry ingredients & whisk well into a smooth batter, there should be no lumps. Set aside.
Another bowl, use hand held mixer to whisk together the egg whites & cream of tartar. Start adding the sugar when egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth & glossy with stiff peaks.
Stir in 1/3 of the meringue into the egg yolk batter using a spatula. Fold in the meringue gently & mix well.
Pour the batter mixture into the chiffon pan & bake on preheated oven at 150 deg C for 50 mins or until cake is done.
Remove the pan & immediately overturn it to cool completely (est. 2 hrs).
Release the cake by running a sharp thin knife along the sides & subsequently the bottom of the tube. Serve
Ingredients: Pico de Gallo salsa (recipe here) 1/4 ear corn 1 tbsp vegetable oil 30g lime juice 2 tbsp chili powder (optional) 1/4 cup parsley ~ roughly chopped (optional) 450g lean white fish fillet (halibut or cod) Salt & pepper to taste Soft taco shells Chinese parsley ~ garnishing 1 cup shredded lettuce 1/4 cup mango ~ sliced 1/4 cup tomatoes ~ chopped & deseeded 3 spring onions ~ julienned 1/2 jalapeno ~ deseeded & chopped (optional) Directions
In a large pot, put salt in water. Place corn in water, cover & simmer for 20 mins or until very tender. Transfer kernels to a pan & fry over butter or oil. Remove & set aside.
Whisk together oil, lime juice, chili powder & parsley. Pour over fish & marinate for 15 mins in the fridge.
Preheat the oven @ 200 deg C (grilled mode) for about 5 mins each side. When cooled, shred the fish.
Cover soft taco shells in foil & heat in the oven for 10 mins.
Fill shell with fish, then top with parsley, lettuce, mango, corn, tomatoes, spring onion & jalapeno.
Ingredients: 4 tomatoes ~ seeded 1 jalapeno (optional) 1/2 bunch parsley 1 onion 2 cloves garlic 2 tbsp vinegar 1 lime juice Salt & pepper ~ to taste Directions:
Dice all the ingredients. Add tomatoes in a large bowl, followed by the jalapeno, parsley, onion & finally the garlic, vinegar, lime juice, salt & pepper.
Ingredients: 500g beef strip ~ thinly sliced 1/2 tsp pepper powder 1/4 tsp salt 1 tbsp light soy sauce 2 eggs 3 tbsp plain flour 3 cloves garlic ~ chopped 1 large onion ~ chopped 4-5 dried red chilies 3-4 tbsp tomato sauce Oil for deep frying beef Directions:
Marinate the beef strip with pepper, salt & soy sauce for atleast half an hour.
Then beat the eggs with flour & pour into the beef. Mix well.
Heat oil for deep frying. Drop the coated beef strips into hot oil in small batches, stirring in between. Fry till crispy & brown. Drain onto an absorbent paper.
Heat 2 tbsp oil in another pan, add the garlic & onion; saute till it turns golden brown.
Add the red chilies & toss for 30 sec. Add the beef strips & stir for a couple of mins.
Add the tomato sauce, just enough to lightly coat the beef strips. Mix well & stir for another min.
Remove from the heat & transfer to a serving dish. Serve hot.
In a saucepan, heat water together with sugar & pandan leaves. Bring to boil till sugar dissolve. Let it cool completely.
Lightly grease the square pan with oil & put parchment paper & oil on the paper.
Then add the cooled sugar water into coconut milk.
Whisk in the tapioca & rice flours; whisk till homogeneous. Pass batter through a sieve if it is lumpy.
Divide batter into 3 portions. Add colors of your choice to two portions & leave one portion uncolored. Weight each portion about 530g.
Prepare the steamer & steam on high heat. Pour in your 1st layer (white) about 180g into the lined square pan. Steam for about 4 mins.
Make sure layers are cooked before adding the next layer of batter. Always stir the batter well before pouring it into the pan. (Note: First 3 layers for 4 mins each, 4th-6th layers for 5 mins, 7th & 8th layers for about 6 mins each & final layer for 10 mins)
Repeat till all 9 layers are finished. Leave to cool before cutting the steamed cake.
Ingredients: 1 kg beef/pork ribs 4 blubs of garlic ~ roasted 100g white peppercorns ~ roasted & placed into a cheesecloth sachet 1 tbsp salt 1/2 tbsp chicken powder 2.5-liter water Garnish/Side dish Fresh coriander Chili padi ~ chopped Dark Soy sauce You Tiao (Fried Chinese breadstick) Directions:
Scald beef/pork ribs quickly in a pot of boiling water; remove & set aside
In a large pot, add water & bring to boil.
Then add the roasted garlic, peppercorns, beef/pork ribs, salt & chicken powder. Bring to boil then leave to simmer for 2-2.5 hours till the meat is slightly falling right off the bone.
Garnish with fresh coriander. Serve hot with rice, youtiao, chopped chili padi with dark soy sauce.
