Braised Chicken Feet

Oil, garlic, lemon grass, galangal, star anise, cinnamon, cloves

sugar, dark soya sauce, water

+ chicken fee (cut away nail. wash with salt. blanch)

+ water

+ bitter gourd

+ chestnut

+ egg

+ sea cucumber

Pandan Cake (source: Kath Kath 马克Facebook)

 

Braised Pig Trotters

Pig Trotters - remove hair. chop into pieces. blanch. drain. panfry lightly

Cooking Oil

Rock Sugar

Star Anise

Cinnamon Stick

Ginger

Smashed Garlic

Chinese Wine

Enough Water to cover content

Light Soya Sauce

Dark Soya Sauce

Cook 50min on low fire

Add sea cucumber

Add salt, pepper, oyster sauce for seasoning.

Ginger Vinegar Pig Trotter

Ginger (Boon Tong): 1kg (reduced to 0.6kg) (remove skin. smash. drain. fry ~15min with cooking and sesame oil till fragrant) 

Pig Trotter (front): 2pieces~ 2kg (remove hair. chop into pieces. blanch. drain. pan fry lightly) 

Sweet Black Vinger: 750ml x 2 (ie. 2 bottles of Chan Kong Thye) (optional: 八珍vinegar: 600ml) 

Water: 750ml x 3 

Salt: 1.5tsp 

Sugar 冰片糖: 400-500g 

Sesame Oil: 1 tbsp 

Egg (hard boiled): 12 pieces 

Cooking Oil: 5 tbsp 

Steps: 

1. Earthen Pot: Vinegar + Water + Sugar + Salt + Ginger => boil for 1-2hours on low fire 

2. Add pig trotter (cook for 1 hr) 

3. Add egg (half hr before completion)

Chicken Feet Nut Soup

- 16 pc chicken feet (blanch) - 1.5斤pork rib (blanch) - 眉豆 120g (soak 15min) - groundnut 120g (soak 2-3hr) - dried or fresh 淮山 - carrot / papaya - honey date 2pc - orange peel - water - optional: 螺 、 章魚 、節gourd, dried scallop

Claypot Prawn

1. Remove vein, slit side of prawn with shell 2. marinate 15min with pepper, ginger, chinese wine 3. claypot base: softened tanghoon, golden mushroom 4. Add water, prawn, add 5 5. garlic, 2 small chili (grind to paste). pan fry till golden, add light soya sauce, oyster sauce, salt, sugar 6. cook medium fire 10min. add hot oil

Steamed Minced Pork with red onion, lotus root

Minced lotus root Minced red onion Minced pork + minced garlic, spring onion white part, salt Seasoning: light soya sauce dark soya sauce oyster sauce pepper sugar corn flour mix all + 2 eggs + cooking oil + flour tip: brush containter with oil steam 20min (after water boils)

 Quinoa and Buckwheat

1.       Wash Quinoa and Buckwheat

2.       Add water (double portion.  i.e. 1 quinoa/buckwheat:2 water)

3.       May add other ingredients such as red dates (sliced, without seed), pumpkin (sliced), corn kernel, chicken/pork (small pieces).

4.       Cook on low fire without the lid for about 20min until water dries up.

5.       After 10min, stir a little.

6.       After 15^th min till cook, need to monitor water level.  Add a bit of hot water if you find it’s not cooked and yet the water is drying up. Therefore, at step 2, I usually add a bit more water. But too much water will make your quinoa/buckwheat too mushy.

7.       Between 18^th to 22^nd min, when water dries up and Buckwheat/Quinoa is cooked (Quinoa opens up with its white 'tail'), turn off the fire.

8.       Add chopped small onion, a bit of salt. Mix well.  Cover the pot and leave it for 20min before it’s ready to be served.

8 Treasure Rice

8 treasure rice (Mix of 7-9 ingredients with pumpkin & roast pork being key items)

Ingredients:

1. garlic and small onion - minced

2. Dried scallop - soak in hot water and minced.   Keep the water to cook the rice. 

3. Dried shrimp - soak in hot water and minced. Keep the water to cook the rice. 

4. Dried mushroom - soak in hot water and minced/sliced. Marinate with sugar, dark soya sauce, Chinese rose wine, pepper.  Keep the water to cook the rice. 

5. Chinese sausage - soak in hot water and remove the skin.  Cut into thin slices. 

6. Roast pork - cut into cube 

7. Pumpkin - remove seed/skin, cut into cubes. 

8. Chestnut - boil in hot water and remove the covering. 

9. Other optional: corn kernel, diced carrot. 

Step:

a. Heat a bit of oil in a wok, fry ingredient 1-3 until fragrant.   Add the remaining ingredients and mix well. 

b. Add rice and mix well. Add water (same portion as rice ie 1:1). Can use the water that is used to soak scallop,shrimp and mushroom. May add some seasonings (salt, sugar) to the water. 

c. Transfer to a metal container and steam for 40-45min on medium fire.  After 30min, turn the contents and see if need to add more water.   May use rice cooker but it’s unlikely to be cooked with one round of “cook” function - need to press the “cook” function a few times.  Similarly, turn the contents to ensure they are cooked evenly.  

d. When serve, may add cashew nut/pine nut on top.

Braised Chicken with Chestnut

source: https://www.youtube.com/watch?v=Mw_ofNm6Z5o

Main ingredients:

3 chicken thighs (chopped into pieces)

1 cup Chestnut

Dried Mushroom (soaked) 

Spring onion, garlic, small onion, ginger, star anise

1 . Marinate chicken for 2hr: salt, sugar, pepper, light soya sauce, Chinese wine, bit corn flour

2. Fry ginger, garlic, small onion, chicken till golden brown.  Add mushroom, spring onion. Add chestnut, star anise, water, sugar, salt, dark soya sauce, oyster sauce. . Bring to boil. Cover n simmer on low heat 20min.  Uncover and simmer further for 10min.  Optional: Add corn flour to thicken. Add sesame oil.

Pumpkin Chestnut Soup

Source: http://www.etnet.com.hk/www/tc/lifestyle/health/terrichan/51745

南瓜半個、栗子8粒、粟米1條、生薑2片、蜜棗2粒、瘦肉半斤

other additional (optional) ingredients: Chinese yam (山药), dried longan

天氣嚴寒 (健脾化痰清感冒湯水)

南瓜性溫、味甘，入脾、胃經；具有補中益氣，消炎止痛，解毒殺蟲，降糖止渴的功效。

栗子性溫，味甘平，入脾、胃、腎經；能養胃健脾，補腎強筋，活血止血。

接近立春，要健脾祛濕，所以加了生薑和粟米。

粟米性涼，味甘鹹，入腎、脾、胃經，功效包括健脾和胃，補虛損，除煩止渴，通利小便。

瘦肉性平、味甘鹹，入脾、胃、腎經，可養生亦可滋補。

Honey Soy Chicken Wings

(Courtesy: Taste of Heaven. A cookbook by the Daughters of St Paul)

Ingredients:
1 kg mid-joint wings
3 tbsp black soya sauce (to taste)
1 tbsp Hua Diao Jiu (Chinese rice wine)
1 tbsp light soya sauce
2 tbsp honey
Sesame oil (optional)

Methods:
1. Marinate chicken wings with all the seasonings (except honey) for at least an hour
2. Heat wok and add chicken with all the marinade
3. For healthy eating, no need to add oil
4. Keep stirring to prevent burning
5. Cook for 15-20 minutes in a covered wok on low-medium heat
6. Add honey and continue cooking for another 5min