Chicken Mushroom Soup

Chicken Mushroom Soup.jpg

1 Kampong Chicken – cut into big chunks
12-14 small dried mushrooms – soak for 15 minutes
8 red dates
1 handful of wolfberries
4 slices danggui
4 pieces chuan xiong (sichuan lovage rhizome)
1-2 piece fish maw – (optional)
2 litre water
A pinch if salt

1) Bring water to a boil in a pot. Add in mushrooms, danggui, chuan xiong and red dates. Bring to a boil, cover and simmer over low heat for 20 minutes.
2) Add in chicken chunks, wolfberries and continue to stew over low heat for a further 30 minutes. Season with a pinch of salt and serve hot.

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd and Quail Egg

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd & Quail Egg.jpg

1 packet Baby Wong Bok/ Wawa chye – washed and halved
1/2 carrot – cut into small chunks
4 fresh shitake mushrooms
10 quail eggs – shelled & deep fried
2 pieces small beancurd – sliced into 6 pieces
3 pieces tau pok – sliced into halved
120 g chicken meat – cut into strips (marinade with salt and corn flour for 20 minutes)
1 small can button mushrooms
1 packet King Oyster mushrooms – cut into bug chunks
1 fresh red chilli – sliced into strips

3 shallots – bruised
4 cloves garlics –
1 inch ginger – bruised
12 pieces fresh white peppercorn – crushed
11/2 tsp corn flour – mixed with 2 tbsp water

Sauce Ingredients
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp Hua Tiao Jiu
1 tbsp mushroom sauce
1 Maggi chicken cube
500 ml water

1) Pan fry chicken till opaque and set aside. Deep fry beancurd and tau pok till brownish, drained and set aside.
2) Heat oil in a wok and saute garlics, shallots & ginger till aromatic, add in shitake and king oyster mushrooms and stir fry for 1 minute. Add sauce ingredients and peppercorns and bring to a boil.
3) Add in chilli, carrot, fried beancurd, tau pok, quail eggs, button mushrooms, chicken meat and simmer over low heat for about 20-25 minutes. Add more water if you more gravy and adjust taste to your preference. Thicken with corn starch.
4) Heat up a claypot and place the baby wong bok at the bottom and pour the simmering hot gravy with assorted mushrooms, meat and quail eggs over it, covered and continue to simmer for 5 minutes.
5) Serve hot with white rice.

Braised Luffa With Fish Paste Mushrooms

Braised Luffa With Fish Paste Mushrooms.jpg

2 luffa – peeled and rinsed. Cut into 3 inch in lengthwise or slanting pieces. Remove seeds
100  g enoki mushrooms – trimmed off the roots
1/2 carrot – sliced
8-10 pieces fish paste mushrooms – steamed in rapidly boiling water for 1 minute
3 cloves garlic – minced
1 egg – lightly beaten
1 tsp corn flour – (mixed with 1 tbsp water)

Sauce Ingredients
1 tbsp abalone sauce
1 tbsp mushroom granule
1 tbsp light soy sauce
1 tsp sesame oil
250-300 ml chicken stock
Salt & pepper to taste

1) Blanched luffa in a pot of boiling water with salt & oil for 1 minute. Drained and set aside.
2) Heat oil in a wok and saute garlic till fragrant, add sauce ingredients and bring to boil. Add fish paste mushrooms, carrot, enoki mushroom and simmer over low medium heat for 2-3 minutes. Add in luffa and continue to simmer for 2 minutes.
3) Thicken with corn starch and lastly drizzle in beaten egg. Stir to mix gently and cook for a further 1 minute.
4) Transfer to a serving dish and serve hot.

Vegetarian Braised Tofu With Mushrooms Sauce

Vegetarian Braised Tofu With Mushrooms Sauce.jpg

2 blocks tofu
1 tbsp corn flour
300 g Cauliflower – cut into florets
100 g enoki mushrooms
4 dried shitake mushrooms – soaked till soft and cut into strips
1/2 carrot – sliced
1 stalk spring onion – shredded

Sauce Ingredients
300 ml vegetable stock (1 cube vegetable stock & 1 tbsp mushrooms granule)
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1/4 tsp pepper
2 tbsp corn flour (mixed with 4 tbsp water)
1/2 tsp sugar
1 tsp Hua Tiao Jiu

1) Cut tofu block into slices and coat with corn flour. Deep fry till golden, drain and set aside.
2) Blanch the cauliflower and carrot in a pot of boiling water with pinch of salt, sugar and oil for about 2 minutes. Drained and plate the cauliflower and carrot in a ring.
3) Add vegetable stock to a wok and sauce ingredients. Then add mushroom slices and enoki mushrooms. Bring to a boil for 2-3 minutes. Add fried tofu and thicken with cornstarch. Braise for 2 minutes.
4) Add braised tofu to cauliflower and garnish with spring onions on top. Serve hot.

Chicken Bak Ku Teh Soup

Chicken Bak Ku Teh Soup.jpg

Ingredients (4-6 persons)
1 Kampong Chicken – cut into 8 pieces (remove fats)
8 dried shitake mushrooms – soak in water till soft
1 packet of Enoki mushrooms – trimmed off the ends (optional)
10 small tau puffs
A bunch of lettuce
2 bulbs garlic
1 tbsp wolfberry
Coriander leaves
Salt to taste

Herbal Soup Ingredients
1 packet Klang Herbs & Spices for Soupn (2 sachets)
About 2.5 litre water
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce

1 star annise
1 tsp each – white & black peppercorns – crushed
2 honey date
6 slices dang gui

1) Bring water to boil in a deep pot, add Klang Herbs & Spices for soup sachets, oyster sauce and soy sauce and boil for 20 minutes till fragrant. Add in mushrooms, garlics, honey date, danggui, star anise and peppercorns. Continue to boil for about 30 minutes.
2) Add in chicken & tofu puffs, bring to simmer over low heat till chicken is soft and cooked through. Lastly add wolfberry and seasoning to taste.
3) To serve : ladle soup into individual serving bowl and top with enoki mushrooms, lettuce and coriander leaves.

Braised Mushroom & Shredded Chicken Meat Hor Fun or With Chicken Feet

Braised Mushrooms, & Shredded Meat Hor Fun                                       Braised Mushrooms & Shredded Chicken Meat Hor Fun

Braised Mushrooms, Shredded Meat & Chicken Feet Hor Fun                                         Braised Mushrooms, Shredded Chicken Meat & Chicken Feet

1.5 kg Hor Fun
2 pieces chicken breast meat
Braised Chicken feet (optional)
A bunch of chye sim
8 hard boiled shelled eggs
Crispy Fried Shallots
Sambal Belacan
150 g bean sprouts

Sauce Ingredients
6-7 dried shitake mushrooms – soaked till soft
1500 ml chicken/vegetable stocks
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp each – oyster and abalone sauce
1 tsp 5-spice powder
1 tsp  coarsely crush peppercorns
1 inch galangal- bruised
5 cloves garlic- bruised
3 shallots – bruised
1 stalk lemon grass – bruised
1 tsp sesame oil
3 small rock sugar
Salt to taste
Potato starch for thickening

1) Make the sauce by combining all sauce ingredients together and bring to a boil and simmer until sauce thickens. Add in the hard boiled egg and stir to mix with the gravy.
Take out the mushrooms and sliced it.
2) Season chicken breast meat with pinch of salt, pepper and corn flour. Poach in boiling water till cooked through, set aside to cool completely and shredded it.
3) Blanched the chye sim a wok with oil and salted boiling for 1 minute, drained and soaked in cold water. Use the same pot of water to blanch the Hor fun and bean sprouts for about 1-2 minutes. Drain and dish them out to individual serving plate.
4) Ladle the gravy over it and arrange the shredded chicken, mushrooms, chye sim, egg & chicken feet on top. Serve hot with crispy shallots and sambal belacan on the side.

Lotus Root With Fish Paste and Assorted Mushroom

Stuffed Lotus Root

300 g fish paste (ready made from wet market)
150 g lotus root, peeled and cut into thin slices
1 tsp sesame oil
1 tbsp roasted sesame seed
4 cloves garlics – minced
3 slices ginger
1 packet King oyster mushrooms – sliced
4 dried shitake mushrooms – soaked till soft and quartered
1 packet shimeji mushroom – trimmed off the roots
1 stalk spring onion – cut into 3 cm in lengthwise
1 red chilli – sliced

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp abalone sauce
1 tsp All in Knorr seasoning powder
Dash of white pepper
1/2 tsp sesame oil
1/s tsp hua tiao jiu
Salt to taste
1 tsp corn flour
1 tbsp light soy sauce

1) Mixed fish paste with roasted sesame seed and oil.Stuff fish paste between 2 slices of the lotus root to make a sandwich about 1 cm thick.
2) Heat oil in a wok till hot and deep fry the lotus root (sandwiches) until golden brown. Remove and drained on paper towels.
3) Drain remaining oil in the wok, leaving about a tsp of oil in the wok, add garlic, ginger and saute till fragrant, add shitake mushroom, king oyster mushroom and stir fry for 3 minutes. Add shimeji, spring onion, red chilli and fried lotus root ‘sandwich’and stir fry on high heat. Add sauce ingredients and stir fry until fragramt about 2-3 minutes.
4) Remove and serve immediately.

Braised Soy Sauce Chicken With Assorted Mushrooms

Braised Soy Sauce Chicken With Assorted Mushrooms

Assorted mushrooms

1/2 chicken – washed and cut into bite size

Seasoning Ingredients
1 tbsp light soy sauce
1 tsp corn flour
1/2 tsp salt
A dash of pepper

3 cloves garlic – sliced thinly
3 slices ginger
1/2 red and green capsicum – quartered
2 small tau kwa – cut into triangle and deep fried

Assorted Mushrooms
30 g oyster mushrooms
4 dried shitake mushrooms (soaked till soft)
4 fresh shitake mushrooms
20 g king oyster mushrooms

Sauce Ingredients (combined)
350 ml chicken stock
1 tbsp light soy sauce
1 tbsp each – oyster, mushroom & abalone sauce
A dash of 5-spice powder
1 tsp sugar
1 tsp sesame oil
1/2 tsp hua tiao jiu

1) Washed and cut chicken into bite size and marinade with seasoning ingredients for 20 minutes.
2) Heat wok with oil and saute ginger and garlics till fragrant. Add in chicken and stir fry till crisp on both side – about 8 minutes. Add in assorted mushrooms and toss well. Add in combined sauce ingredients, tau kwa  and capsicum, briefly stir fry to mix altogether and bring to a boil.
3) Transfer to a heated claypot and simmer over low heat for 10-15 minutes. Thicken with cornstarch and mix well. Cooked for a further 1 minute and serve hot with piping hot rice or porridge.

Carbonara Chicken & Luncheon Meat

carbonara chicken & luncheon meat

500 g San Remo spaghetti
1 tbsp olive oil
2 pieces chicken breast meat
A dash of salt and pepper
150 g chicken luncheon meat – cut to your desire size and pan fried till golden brown.
1 brown onion – diced
1 can button mushrooms – sliced or fresh button mushroom
850 g Leggo’s Alfredo creamy pasta sauce – with fresh cream and cheese
1 tsp of mix Italian herbs
100 ml water
Salt to taste

1) Cook spaghetti in a large pot of boiling salted water following packet instruction (I prefered mine to be cooked through). Drain spaghetti and add a few drops of olive and mix evenly. Set aside.
2) Marinate chicken meat with salt, pepper and abalone sauce and 1 tsp of corn flour for 30 minutes. Pan fried till golden brown, cooled and sliced.
3) Heat olive in a wok and saute onion till transparent, add sliced mushroom and fry for 2 minutes. Add in pasta sauce and stir to mixed well, season with salt and Italian herbs, toss to combine well. Add water if sauce is too thick.
4) To serve put spaghetti in a deep bowl with sufficient sauce, toss to mix well and pour to a serving plate. Garnish with sliced chicken, luncheon meat, mushrooms and sprinkle with chopped parsley (optional).

Braised Roasted Chicken With Dark Soya Sauce

Roasted chicken

1/2 roasted chicken (don’t cut into pieces)
6 dried mushrooms – soaked till soft and squeeze dry.
6 potatoes – peeled
6 hard boiled eggs – shelled
2 inch galangal – bruised
2 inch ginger – bruised
6 cloves garlics
4 shallots
2 tsp corn flour – mixed with 3 tbsp water

Sauce Ingredients
20 peppercorns – crushed
1/2 tsp 5-spice powder
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tsp sesame oil
1 tsp Hua Tiao Jiu
4 small rock sugar
salt to taste
1 cube Maggi Chicken seasoning
1200 ml water (add more water if want more gravy)

1) Heat oil in a wok and saute garlic, shallots, ginger, galangal till fragrant. Add sauce ingredients and bring to a boil for 2 minutes. Add potatoes, mushrooms and eggs, reduce heat and simmer till potatoes is cooked. Take out the potatoes and set aside.
2) Slowly add in the roasted chicken, covered and simmer over low heat for 20-25 minutes, occasionally ladling the sauce over the chicken. Put back the potatoes and thicken with corn flour starch. Serve hot with rice or noodles.