Prawn omelette

Ingredients

200g prawns (shelled and deveined)

10 small black cloud fungus (云耳, soaked and cut )

3 eggs ( beaten )

2 cloves of garlic (chopped finely)

1／2 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt 

dash of pepper

some oil 

Preparation

1. Heat up 2 tbsp oil in saucepan and stir fry garlic until fragrant. Add in the prawns and stir fry for a while.

2. Put in the black fungus, oyster sauce, light soya sauce, pinch of salt and stir fry for 3 minutes.

3. Add in 2 tbsp oil and pour in the beaten eggs. Add in dash of pepper. Swirl to spread the eggs evenly over the prawns and the black fungus.

4. When the eggs begin to dry up,  stir fry gently until the eggs are just cooked. Do not overcook the eggs as in this case we want the texture of the eggs to be soft.

5. Dish out and garnish with spring onion and chilli.

Spring onion pancake (Roti canai style) 葱油饼

Ingredients

1 cup  flour ( 250g )

1/3 cup hot water 

1/4 tsp salt

2 stalks spring onion ( only the green portion, cut into small pieces )

some cooking oil or olive oil

some cold water

Preparation

1. Sieve flour and salt into a big bowl.

2. Add in hot water slowly and keep stirring as you pour in the water.

3. When it cools down slightly, add in about 10ml cold water to knead the dough. Add more water if necessary and continue to knead so as to get a soft and smooth dough.

4. Cover the dough in a bowl with a piece of damp cloth and set aside for 2 hours. 

5. On a slightly floured surface, roll out the dough as thin as possible.

6. Pour about 2-3 tbsp oil on the rolled out surface. Use hand to spread it evenly on the whole surface. Make sure the surface is fully "oiled". 

7. Sprinkle spring onion evenly on the surface.

8. Roll up from one end to the other ( like swiss roll ).

9. Cut into six pieces.

10. Pinch at the two cut ends of each piece of dough to seal and prevent the spring onion and oil from coming out.

11. Flatten each piece using your palm.

12. Roll out each piece lightly.

13. Heat up about 1/2 tbsp oil in a non-stick pan. Use tissue paper to wipe off any excess oil.

14. Fry the pancake over medium high flame.

15. When it's turning light brown, toss to fry the other side until the pancake is cooked.

16. This pancake can be eaten plain or with sambal chili.

* Roti canai can be made the same way. Just omit the spring onion.

Sweet garlic brinjal

Ingredients

250 g brinjal ( cut into rectangular pieces )

3-5 cloves of garlic ( chop into fine pieces )

2 slices ginger ( cut into thin strips )

1 tbsp apple vinegar

1 tbsp sugar

1 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt

some oil

Preparation

1. Heat up enough oil in saucepan to shallow fry the brinjal.

2. Dish up when the brinjal is almost cooked.

3. Pour out excess oil and leave about 3 tbsp oil in saucepan.

4. Stir fry garlic and ginger till fragrant. Add in apple vinegar, sugar, oyster sauce, light soya sauce and pinch of salt.

5. Stir to melt the sugar over medium flame. Put in the brinjal.

6. Stir fry lightly to mix well.

7. Dish up onto a plate.

8. Garnish with spring onion and red chilli to serve with white rice.

Spicy sambal fried mee

Ingredients

200g mee ( for 2-3 persons )

1 pc fish cake ( cut into thin slices )

50g ikan billis

200g cabbage ( cut into rectangular pcs )

100g green vegetable ( cut into 2" lengths )

1/2 red chilli ( for garnishing )

1 shallot ( cut into thin slices )

1 tbsp sambal chilli ( if you prefer spicy )

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp dark soya sauce

pinch of salt

some oil

Preparation

1. Heat 3 tbsp oil in saucepan. Stir-fry shallot until fragrant and put in the ikan billis to fry for a while.

2. Add in the sambal chilli to the ikan billis and stir fry.

3. Put in the cabbage and fish cake. Add in 50 ml water and stir fry  to mix well.

4. Put in the mee,  green vegetables, oyster sauce , light soya sauce, dark soya sauce and salt.

5. Stir fry to mix well. Add a little water if it's too dry. Cover and cook for 2-3 minutes.

6. Dish out and garnish with red chilli to serve.

Braised chicken feet with mushroom

Ingredients

12 fried chicken feet

15-20 pcs dried mushroom ( soaked)

10 dried oyster ( soaked ) - optional

1/2 bulb garlic

2 star anise

1 stalk spring onion ( Do not cut )

1 stalk spring onion ( cut into small pieces for garnishing )

1/2 inch ginger ( cut into slices)

1/2 tsp salt

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

800 ml water

Preparation

1. Boil the water in a pot.

2. When the water boils, put in all the ingredients (except the spring onion for garnishing ) and bring to boil.

3. Simmer over low flame for 1 1/2 hours or until the chicken feet is soft.

4. Discard the garlic and the stalk of spring onion.

5. Garnish and serve hot.

Black chicken herbal soup (乌骨鸡汤）

Ingredients

1 black chicken ( skinned)

10g dong gui (当归）

10g mai dong （麦冬）

10g yu zhu （玉竹）

1.2 litre water

Preparation

1.  Put all the ingredients in a pot and bring to boil.

2. Turn to low flame and simmer for 2 1/2 hours.

3. Add salt to taste.

4. Serve the soup hot 

*Note : This soup is for treatment of low red blood count,white blood cell count and platelet. It also increases immunity.

Stir-fry "Fried pancake" with mixed vegetables

Ingredients

20g dried mushroom (soaked and cut into thin slices )

5g black fungus ( soaked and cut into thin slices )

20g dried prawn ( soaked )

50g brussel sprouts/ cabbage( cut into thin slices)

50g carrot ( cut into thin strips )

2 shallots ( cut into thin slices)

1 cup all purpose flour

1/3 cup hot water

40ml cold water

1 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt

dash of pepper

some oil

Preparation

1. Add 1/3 cup hot water to the flour slowly. Stir as you add in the water.

2. Add in 40 ml cold water and knead until a smooth dough is formed. Set aside for 30 minutes.

3. Divide the dough into two portions. Roll each portion into very thin sheet.

4. Heat up a non-stick saucepan. WITHOUT oil, cook the pancake.

5. Turn over to cook the other side. Make sure both sides are cooked.

6. Cool and cut the pancake into rectangular shapes. Set aside.

7. Heat up 3 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the dried prawn and stir fry for a while.

8. Put in the mushroom, black fungus, carrot, brussel spouts, oyster sauce, light soya sauce, salt and pepper. 

9. Add in 20 ml water and stir fry for 5 minutes.

10. Add in the pancake and stir fry for 3 minutes. 

11. Dish out to serve.

Egg roll with fish paste and seaweed

Ingredients

2 eggs

200g fish paste

1/4 green capsicum ( chopped into tiny pieces)

1 red chilli ( chopped into tiny pieces)

1 sheet dried seaweed/ nori sheet

1/4 tsp salt

1/2 tbsp oyster sauce

1 tsp light soya sauce

dash of pepper

some oil

Preparation

1. Add salt, oyster sauce and pepper to fish paste. Mix well and set aside.

2. Beat the eggs.  Add in pinch of salt and 1 tsp light soya sauce. Stir to mix well.

3. Heat up 3 tbsp oil in saucepan to cook the egg omelette.

4. When the omelette is about to cook, turn off the flame.

5. Put the dried seaweed sheet on the omelette, spread the fish paste evenly over the seaweed. Sprinkle the green capsicum and red chili on the fish paste.

6. Roll up the omelette and steam it for 15-20 minutes.

7. Cut into slices to serve.

Stir-fry broccoli with black bean paste

Ingredients
150g broccoli ( cut into small pieces)
150g chicken fillet ( cut into thin slices)
1 shallot ( sliced )
1/2 tsp black bean paste
1/2 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp corn flour
pinch of salt

Preparation

1. Cut the broccoli into small pieces.
2. Marinate the chicken fillet with 1 tbsp light soya sauce and 2 tbsp corn flour.
3. Heat up 2 tbsp oil in saucepan and stir fry the shallot until fragrant.
4. Put in the chicken and stir fry. Add oyster sauce, black bean paste and stir fry to mix well.

5. Put in the broccoli and stir fry together with chicken till cooked.

6. Dish out to serve.

Black bean pork ribs soup

Ingredients
100g black bean
250g pork ribs ( vertebrae ribs)
salt to taste





Preparation
1. Soak the black bean over night.
2. Blanch the ribs.
3. Put the ribs and black bean into a pot and add in 1.5 litre water .
4. Bring to boil and simmer over low flame for 1 1/2 hours.
5. Discard the ribs and serve hot.

*Note : This soup is for treatment of low red blood count,white blood cell count and platelet. It also increases immunity.