</ Ingredients: 1/2 fresh country chicken 1 bowl of light soy sauce Half bowl of dark soy sauce 3tbsp of rock sugar Dash of grounded pepper 3-4 stalks of spring onions (cut) 3 inches old ginger (sliced) 1buld of garlic 1 Star Anise Seed 1Cinnamon Stick 4 bowls of cold water 2Liquorice Sticks (Gam chao)
1tbsp of clove(ting heong)
Method 1. Heat up a non stick pot. 2. Add some oil and include all the aromatic ingredients including the garlic cloves and fry for about 2 minutes until fragrant. 3. Add sauces, 4 bowls of cold water and the rock sugar. Keep stirring till rock sugar dissolved and simmer under medium fire for about 15 minutes to develop the flavours. 4. Once the sauce is done, add the chicken into the pot. 5. Make sure there is sufficient water to cover the chicken. Add more water if it is insufficient. 6. Simmer on low heat for about half an hour to 40 mins until the chicken are fully cooked. 7. Use a skewer or chopstick on the drumstick to check if the chicken is cook. **The chicken skin will break if there is not enough sauce to simmer the meat. Below is a picture for 1whole chicken , no add water and with rose wine
1pc of ginger
2pcs of star anise, liquorice stick, cinnimon stick
2-3 stalk of spring onion
500ml soy sauce, 500ml dark soy sauce
600gm Rock sugar
2tbsp of chinese rose wine
Method are the same. You’ll need to cook the sauce till all the rock sugar are dissolved before putting in the chicken. Add the rose wine in.
Half the chicken will be submerged in the sauce. Cook for 15 mins on one side and turn the chicken and cook for another 15 mins with lid open all the while. This will keep the skin crispy. Check the chicken drumstick with a skewer or chopstick . If there’s no blood trickling out, is done.
I’m from Ipoh and I’m truely an Ipoh girl at heart. I love Ipoh food and I’m missing Ipoh food badly. One of it is this noodle, Kai Si hor fun (flat rice noodle). Ipoh have one of the best Kai Si horfun. What’s the difference?? For one the horfun is thinner and smoother than others and the broth is so much better!!! Here is my version of the famous noodle.
Kei Si horfun
30gm of dried anchovies
1pc dried flounder fish
300gm prawns or (*600gm prawns if not using flounder fish)
Pepper to taste
. Soak dried anchovies and flounder fish in cold water for 5 mins. Drain and set aside.
. For the prawns , remove the head and all the shells ( set this aside. We will need this for the soup later). Devein the prawns and set a side.
. Boil water in a deep pot. When it is boiling, put in the chicken and cook for half and hour on medium heat. Poke a skewer or chopstick into the drumstick. If there’s no blood trickling out the chicken is cook.
. Remove chicken from hot water and put it in ice water for 5 mins to stop the cooking process and to keep the skin moist.
. In a heated pan add in a tbsp of oil and fried the anchovies till crispy, remove and fried the flounder fish with the remaining oil till crispy. Remove and set aside.
. Add another tbsp of oil and fried the prawns shells till it change to a pinkish colour.
. When it is cold, put all the fried things in a soup bag and tie it up. Put it in the soup and continue to boil the soup in low heat.
. Now, you will need to debone the chicken and put back all the bones in the soup and continue to boil the soup for another1 1/2 hour. Total cooking time for the soup is about 2 hours. The longer you simmer, the better it will be.
. Add in salt and pepper. Do a sampling and add soy sauce according to taste.
. Shred the chicken breast to pieces and set aside.
. In another pot, fill it with 1000ml of water. When it is boiling add in the amount of noodles needed and blanch for about a minute. The flat noodles are easily cook. As I’m using the very thin noodles, it only takes about 1/2 a min for it to cook. The lo su fun for a minute.
. Put the noodles into individual bowl. Set aside.
.Pouch the prawns. It will be cooked when it turns pink.
. Top the noodles with shreadded chicken and prawns. Add the soup. Garnish with spring onions and fried shallots.
***This is the second batch that I’ve made. This was without the flounder fish and it was Super yummy.
As I’m running out of prawns, I’ve add the flounder fish. You can omit the flounder fish as the main ingredient for the soup are the chicken, anchovies and fried prawns shells.
Asparagus is loaded with goodness. It is a plant-based protein, rich in minerals and trace element ;salts which contribute to it’s alkaline power. Asparagus is also a good source of magnesium and zinc, and a very good source of fiber when eaten.
Aside from that, it is also rich in antioxidants, which are best utilized when consumed raw and juiced. It helps to combat free radical and helps to reduce water retention.It is also brilliant for coughs and mucous discharge.
Is really easy to make asparagus juice. All you need is a few stick of asparagus and some water to blend it in a blender. Strain it with a Muslin cloth and add honey before drinking. Is really yummy too. Is good for health and delicious to drink.
** you can also add other vegetables or fruits for a mix vegetables juice.
Asparagus with prawns
20sticks of asparagus
2 tablespoons cooking oil
3-4 clove of garlic ( diced)
8-10 medium-sized shrimp, peeled and deveined
1/2 tsp salt
pepper to taste
1 tsp soy sauce
Cut 11/2-2inch off the bottom stems ofthe asparagus ( the tougher part ). Rinse the asparagus with water and drain out the water.
Heat up a wok and add cooking oil. When it’s hot, add garlic and stir-fry until light brown or aromatic. Add the asparagus
into the wok and stir for 3-4 mins. Then the prawns and stir fry quickly . Add salt and pepper and soy sauce. Once the prawn is cook ( when it turn orange), the asparagus should be nicely cooked.
Dish out and serve immediately with steamed white rice.
This is one of my favourite chinese cold appetizer . It is healthy, low in fat, high in iron and calcium ,yummy and easy to make. All you need to do is to mix everything and enjoy the appetizer . I hope that you would like it too.
30gm Wood ear
2pcs of bean curb sheet
2 tbsp Sesame seed
2tbsp Sesame oil
2-3 tbsp Soy sauce
Pepper to taste
1.Soak wood ear mushroom and bean curd separately in cold water till soft.
2. Blanch the wood ear mushroom in a pot of boiling water for 2-3 mins. Remove from hot water and set aside.
3. Blanch the bean curb sheet in boiling water for 30seconds and remove from hot water. Set aside.
4. Peel the carrot skin and cut it into thin matchstick size.
5. Cut the wood ear mushroom into long thin strip. Then the bean curb sheet.
6. Add sesame seed.
7. Add in sesame oil and soy sauce.
8. Mix everything evenly and do a food testing. Depending on how salty you want it, add more soy sauce and pepper.
9. Leave it for half an hour to let the dish to develop more flavor.
In , wood ear mushroom or black fungus has always been recommended for iron and calcium boost, stopping bleeding, increasing blood circulation and anaemia.
Is a must have for chinese ladies during condiments. During condiment, it is best cook with chicken. Mu’er chicken.
30gm wood ear mushroom
1/2 cup frozen edamame
3 cloves garlic, minced
2 tsp. soy sauce
1 tbsp. sesame oil
1. Place mushrooms in a bowl and pour over 8 cups water; let sit until soft, about 30minutes. Drain mushrooms; tear into large bite-size pieces. Blanch in boiling water for 2-3mins .
2.Transfer to a large bowl, toss with edamame and garlic. Mix in a tablespoon of sesame seed and set salad aside.
3. In a small bowl, whisk together soy sauce and sesame oil until smooth. Toss with salad and set aside for half an hour before serving.
*It will have more flavour if you leave it longer.
Aside from the above, wood ear also goes well with broccoli, different spices and sauce.
Stewed pork belly with chestnuts
The second recipe is really good but you will have to use a lot of soy sauce and dark soy sauce. Is a favourite amount family members.
Lap Mei fan. Waxed meat rice.
Ingredients 3stick chinese sausage ( lap cheong ) 2stick preserved goose liver sausage ( yun cheong) 1piece preserved meat(lap Mei) 2 tbsp light soy sauce 1 tsp sesame oil 2 cup rice with 2 rice bowl of water Directions 1.Remove casing of the the Chinese sausage ( lap cheong ) under water 2.blanch all meat for 1 minute then drain 3.Wash rice till water are clear then add water and add all blanch meat, soy sauce, sesame oil and cook rice as usual 4.Removed meat and thinly slice all meat. Transfer to clay pot and serve. 5. Or you can cut up everything and cook it with the rice before plating out and serve.
Stir-fry cucumber with dry shrimp
3 Cucumber (deseed and slice to 0.4cm thick)
1/2 cup of Dried Shrimps ( roughly chopped)
3-4cloves Garlic (diced)
3 tablespoons of Light Soy Sauce
Pepper to taste
1cup of water
Peel off Cucumber skin and deseed cucumber by cutting cucumber into 2 (lengthwise), use a metal spoon to scoop out the seeds
Cut it into thin slices, 0.4cm each, set aside.
Soaked and washed Dried Shrimps
Heat 2tbsp of oil and Stir-fry Dried Shrimps until fragrant
Add Garlic and stir-fry for another minute
Next add in the Cucumber and Light Soy Sauce
Stir fry till everything mixed
Now add the water and simmer (lower heat) until Cucumber is cooked and almost tender approx 8-10minutes
Serve while Hot! Great with a bowl of steam rice.
300-500gm of ribs or chicken (cut to pieces)
8-10 pcs of red dates
8pcs of mushroom( cut to half)
2 bulb of garlic, remove the skin
** 1/2 to be stir-fry with oil till golden brown
200-300gm of clams(optional)
2tbsp soy sauce
1tbsp chinese wine/brandy(optional)
1tsp salt and pepper to taste.
Heat up the wok, add 1 tbsp of oil and fried the other half of the garlic, mushroom and red dates until fragrant .
Add the ribs or chicken pcs and stir-fry for 2 mins. Add the stir-fry garlic.
Add 1500ml of water, 2tbsp soy sauce, 1 tbsp of chinese wine or brandy, 1tsp salt and pepper to taste.
Cook for half an hour. Add clams (optional). Cook till clams are all open.
Lastly, add basil leave before serving.
**the photos below are without the clams. The soup without the clams is sweet and light. With the clams it will be sweeter and refreshing.
**the sir-fry garlic is a key ingredient to this soup.
Two main ingredients, tomatoes and eggs. I used to have this dish when I’m in China and I love it. The tomatoes in China is so much bigger, sweeter and juicer than ours but with some sugar the tomato egg dish will be almost the same as in China. Hope everyone likes it…
1 teaspoon cornstarch
6 eggs, beaten with a tbsp of water( this will makes the eggs smoother)
1 teaspoon salt
1/2 teaspoon white pepper
3tbsp cooking oil
2cloves of garlic, diced
3medium-sized tomatoes, roughly chopped
In a small bowl, stir cornstarch with 2 tablespoons water. Set aside. In a medium mixing bowl, beat eggs well with salt and white pepper.
Heat 1tablespoons oil in a wok and add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
Add 2tablespoon of oil to the wok and when is hot add garlic. Stir-fried for 30seconds and add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about 2minutes. Reduce heat to low. Add sugar and cornstarch water and stir around until the mixture has thickened slightly, about 20 seconds.
Add the eggs back to the wok and stir-fry until everything is mixed. Serve immediately. Enjoy….
Steam chicken with dates and ginkgo nuts
This dish is healthy and very easy to make. Is one of the dish I ate during confinement. The dates are good for blood circulation, goji berries are good for eyes and the ginkgo nuts are good for memory. It helps the new mummies to replenished their blood and energy.
1 half chicken
5 red dates, without seed
5 black dates,with seed
10 ginkgo nuts
3 pcs mushroom, sliced
A few slices of ginger
1 tbsp of sesame oil
11/2 tbsp of soy sauce
Salt and pepper to taste
Optional,1 tbsp of Chinese wine/ brandy
Wash, clean and dry the chicken. Rub the chicken with salt and pepper and put it on a dish. Add the sliced ginger and set aside.
Soaked the mushroom till soft and slice it. Wash dates, ginkgo nuts (without skin and shell) and goji berries till clean. Put it all over the chicken and drizzle the sesame oil and soy sauce over it. Heat it in a steamer for 45mins or till drumstick is fully cooked. It is really sweet and delicious.
** insert skewer into the drumstick until clear liquid can be seen.
The chicken was finished before I can take picture of it. Below was a smaller portion without the mushroom and ginkgo…
Braised ribs with pumpkin.
I was at the market yesterday and pumpkins are in season. Pumpkins are rich in antioxidant, vitamin A and C . The main nutrient is lutein which is good for the eyes. Is really sweet and creamy on its own. Below is a recipe for braised ribs with pumpkin.
400gm pumpkin, cube or thickly sliced
450gm short ribs
80gm of raw peanuts ( or can peanuts)
1pc of bean curb , cubed
1tbsp oyster sauce
1tbsp soy sauce
1tbsp so diced garlic
1tbsp of thinly sliced ginger
Pepper to taste
Heat up the wok and pour in 2tbsp of oil and sauté the garlic and ginger for a minute on medium heat. Add the ribs and all the seasoning . Stir fried till ribs changed colour. Then add the raw peanuts (if using raw peanuts) and fried for a minute to two. Add water bring to a boil on high heat, reduce to low heat and simmer for 45 mins . Next put in the pumpkin, bean curb and can peanuts if you are using can peanuts and simmer for another 10 to 15 mins,. Put on high heat till the sauce is thick. Lastly, add 1tbsp of Chinese wine (shaoxing wine) before turning off heat. Is best to serve hot with white rice.
Tomato rice in a cooker. (One pot meal)
This recipe is very simple and yummy. It is also healthy and low in fat. My little sous chef love to cook this and she is so proud of it. If you are trying to get help from your young children, this recipe is a good start. They eat their vegetables too.
2 cup of rice
11/2 rice bowl of water
3/4 rice bowl of mix vegetables
1 rice bowl of pumpkin
1pc of firm bean curb , cubed
1/2 a bowl of mushroom
3/4 rice bowl of chicken , sliced ( or any other meat or seafood)
1tbsp of olive oil/ fried garlic oil
1tsp of salt and pepper to taste
Firstly, you will need to wash the rice till water is clear. Then add 11/2 rice bowl of water in. Next put in all the seasoning and mix well. Now add in all the vegetables, bean curbs, mushroom, pumpkin and chicken . Mix till everything is all over. Lastly put the tomato in the middle.
Next put the pot back to the cooker and cook rice as usual. When is ready, mix up the rice so that all the liquid from the tomato is evenly distributed. Pre- plate it and top it with a fried egg. Is easy, delicious and not wiping up the kitchen. Smart!!
**pumpkin and tomato will make the rice wet, therefore I have reduced the water to 1 1/2 bowl. If you are not using pumpkin, you will need to add a little more. ( not more than 2 bowl)
Chinese mushroom chicken.
Here is another easy and yummy chicken dish from my mom’s recipe. I’ve always like braised chicken dishes as they are just so simple to cook and great for my kids. Here is one of the recipe
1Chicken (cut into small pieces)
5-6pcs Chinese Mushrooms (soaked and thickly sliced into three)
4-5 cloves of Garlic (coarsely chopped)
1 inch Old Ginger (sliced)
1/2 tbsp Dark soy sauce
2 tbsp Light soy sauce
1tbsp Oyster sauce
1-2 tbsp of chinese wine(optional)
1-11/2 cup of water( from the soaked mushrooms)
Heat up wok with oil (2-3 tbsp) and saute the ginger slices and chopped garlic till fragrant.
Put in the chicken pieces and stir- fry for 2 minutes then add in mushroom and dark soy sauce, light soy sauce and oyster sauce. Stir- fry till everything mixed, another 2-3 minutes. Add 1-1.5 cups of water. When it is boiling, lower the heat, cover and let it simmer for 15 minutes.
Add in chinese wine and simmer for another 5minutes or until the sauce has thicken. Serve with a bowl of hot rice.
Pow siew yok. (Mom’s stir-fry roast pork)
My mom used to do this for our family when we were young. We all love it. It goes well with rice, noodle or porridge.
Mom’s Stir-Fry Roast Pork
300g roast pork (siew yoke), sliced 05cm-1cm thickness
3-4garlic cloves, smashed/crushed
2tbsp vegetable oil
1 tbsp sesame oil
1 tbsp dark soy sauce
1tbsp of soy sauce
2-3 tbsp sugar(adjust to taste)
1 tbsp Shaoxing wine(optional)
dash of pepper
In a medium heat wok, heat up the vegetable oil and sesame oil. Add garlic and stir-fry at high heat until fragrant. Add sliced roast pork and stir-fry for about 1minutes in medium heat. Next, add dark soy sauce, soy sauce, sugar and pepper (as many as you need). Toss together.
Add Shaoxing wine.Stir-fry for a minute more and plate. When the sugar caramelized, it will makes the meats shine and slightly sticky. Serve warm with rice. Enjoy!
Sweet soy chicken
1 chicken, cut into pieces
1 rice bowl of shallots, finely sliced
4-5 cloves garlic, chopped
1 inch ginger, sliced thinly
1tablespoon thick soy sauce
2tablespoons light soy sauce
4-5tbsps of sugar(depending on your taste)
Salt and pepper to taste
2 tablespoons oil
Heat the oil in a large wok over medium heat. Add the garlics, shallots and ginger. Stir-fry till fragrant.
Add the chicken and mix well, coating the chicken pieces with the oil and all the ingredients.
Add both the thick and light soy sauce. Once again, stir, stir and stir, making sure the sauce is evenly spread . Add in the salt and pepper and sugar. Mix well.
Cover on low heat for about 20 minutes. In between this period open the cover every now and then to give it a toss. After 15 minutes, test a piece of thigh . This chicken goes well with a bowl of rice. Enjoy!!
Steam eggs recipe from my dad. Is easy, is delicious.
4 slightly beaten eggs, put it in a rice bowl
1 1/2bowl (the same size rice bowl) of water, mix it with the beaten eggs. Add salt and pepper and beat the eggs until bubbly.
Remove bubble and put it in the steamer for 10-13mins until the eggs are set.
Meantime, fried some shallots with oil till it turn slightly brownish. Remove eggs from steamer and pour the oil with the shallots over the steam eggs and add some soy sauce. EASY …..
Malaysian spinach with century eggs .
A bunch of spinach
2 century eggs[cut into 4]
2tbsp corn oil
2-3 clove of diced garlic/ slightly crushed garlic
for me I like it whole and slightly crushed…is really sweet when cooked
First of all we need to heat up the wok or pan, then add the corn oil or palm oil or whatever oil that you fancy. When the oil is heated add the garlic . Sautéed it for 1/2 a min or so then add the spinach. Add salt and pepper to taste and sautéed it till all well mixed . Add 1-1 1/2 cup of water to the spinach and cook till the water is boiling. Now add the century eggs in and cook for another min or two. The spinach should look soft and smooth. Lastly you can garnish it with fried shallots or garlic. Another easy dish…
Blanched Hong Kong choy sum with sizzling oil .
300gm trimmed Hong Kong choy Sam
2-3clove of sliced garlic
1-1 1/2tbsp of oyster sauce
1 tbsp of soy sauce
First, heat up a pan fill with water. Add a pinch of salt and when the water is boiling add the choy Sam. Blanch the choy Sam for a min to two until the veg turn to a dark hue. It should be tender but still maintain is crispiness. Drain the water out but leave about a cupful. Arrange the choy Sam lengthwise .
Now heat up the oil and fried the garlic. Make sure not to brown it , turn down the fire and pour the remaining water in. Add the soy sauce and oyster sauce in and pepper to taste. Stir to mix and when is boiling pour it evenly over the choy Sam. I prefer it this way , so that all the choy Sam have the sauce over it. Lastly add fried shallots as garnishes.
A side from hk choy Sam, you also can use kailan , iceberg lettuce, and book choy .
Chicken rice in the rice cooker. This is a shortcut meal but it is still delicious and simple. All you need is half a chicken, rice , ginger and sauces. That’s all. Is really simple.
3 cup of rice
3 bowl of water
1 inch sliced ginger
Wash and rinse the rice until the water is clean . Add 3 bowl of water ( rice bowl) and the sliced ginger . *Rest the rice for half an hour before cooking, the rice will be fluffy.
Salt and pepper
1tbsp sesame oil
1 1/2tbsp soy sauce
1tbsp chinese wine/ brandy (optional)
Rub the chicken with salt and pepper. A pinch each will do . Then marinate it with sesame oil,wine and soy sauce for half an hour.Next put the chicken and all the sauce into the rice . Add another 11/2tbsp of soy sauce and a little pepper. That’s all.
Depending on your rice and cooker, cook your rice as you always do (1/4 bowl of water less.) and add the rest in. Is quick and simple. Enjoy….
Mom’s pork trotter sweet vinegar.
This is one of my favourite Hakka dish and my mom pork trotter is the best.
Is also a very famous dish for new mothers during confinement. It has lots of nutrients and it invigorates the weak mothers after giving birth.
This dish is rich in calcium, vitamin c, natural collagen and protein.
Calcium that stored in bones and collagen of the pork knuckles will be dissolved by the vinegar in the cooking process, therefore the major nutrition value of this dish is to replenish the lost of calcium and collagen in pregnancy.
The second ingredient, ginger. It is rich in Vitamin C, which helps to strengthen the mother’s immune system, also has the function of removing “wind”, that is generated during childbirth and when the body is at its weakest. It is very effective in warming up the body.
Third ingredient, vinegar. It helps to cleanse the blood .
2kg pork knuckles and pork shin
500gm of old ginger, remove the skin and lightly crushed
* cut it into 3-4 bite size
1 bottle of sweet vinegar
1 bottle of water
5-6 tbsp of brown sugar( molasses sugar)
2tbsp sesame oil
2tbsp of soy sauce
1 tbsp dark soy sauce( or lesser)
Wash and boil the meat for 5-8 mins . Remove and drain. Wash with cold water, remove any loose bones from the meat.
In a pot add 2 tbsp of sesame oil and fry the ginger till fragrant.
Add the meat stir for a while. Add vinegar, water, soy sauce and dark soy sauce and stir till mixed.
When it is boiling add sugar. Adjust sweetness to your preference and cook for 1.5hours to 2hours. It is best eaten the next day .
** I’ve tried a number of vinegar and the one my mom recommended is still the best
** molasses sugar can help to expel wind and cool heat(dampness) from the body(sap yit) . The soup will be more sticky
**can substitute with rock sugar for a lighter taste.
* I’ve substitutes it with pork knuckles as it is not so fattening
** cook it in ceramic pots as vinegar as the acidity of the vinegar will react with the stainless steel pots.