Steamed Vegetables Pau

Ingredients Dough 180 ml warm water 1 tsp instant yeast 1 tbsp sugar 1 tbsp vegetable oil 300 g All purpose plain flour 20 g corn flour 1/4 tsp salt 1/8 tsp baking soda. Method 1) In a bowl, whisk water, yeast and sugar together till yeast dissolves. Let the mixture sit until foamy with

Baked Cheese Mushroom With Quail Egg

Ingredients 15 dried mushroom (blanch and drain) 15 quail – boil and deshelled Some grated Mozzarella cheese Some minced chicken ham Salt, sugar and pepper to taste Some corn flour for coating Fillings 2 potatoes – steamed and mashed 150 g minced chicken meat Minced Vegetables 1/2 onion 30 g red capsicum 30 g green

Crispy Pan Grilled Spinach Cake

Ingredients (serves 4) 200 g medium prawns – shelled, devein and minced finely 200 g minced chicken/pork 80 g Spinach (blanch, drain and chop) 80 g french bean (blanch and cut) 80 g mushrooms (soak, drain, steam cook and dice) 1 potato (steam cook and mashed coarsely) 2 tbsp diced finely carrot Seasoning Ingredients 1/2

Sambal Hae Bee Egg Mani Chye (Sayur Manis)

Ingredients A bunch of Mani Chye (Sayur Manis) – leaves removed from stem and crushed coarsely (blanched in boiling water with salt and oil for 2 minutes) drain and washed over running cold water. Set aside Seasioning Sauce Salt and sugar to taste 1/2 tsp chicken powder 50 ml water Pounded Ingredients 3 cloves garlic 5

Jiu Hu Char (Shredded Dried Cuttlefish With Mangkuang)

Ingredients 300 g mangkuang/jicama – peeled and slice thinly into fine thin threads or shredded 1/2 carrot – shredded 1/2 small cabbage – shredded 3-4 pieces small dried cuttlefish – soaked till soft and shredded thinly 4 dried shitake mushroom – soaked till soft and shredded 4 cloves garlics – minced 1 tbsp dried shrimp

Blooms Of Unity

s Ingredients 400 g  Kai lan flower 1 can Baby corns 8 pieces Mushrooms fish paste (steamed over rapidly boiling water for 10 minutes) 2 big tomato – quartered Broth Ingredients 1-1/2 packets  CP Concentrate Chicken broth 600 ml water 1/2 tsp sesame oil 1 1/2 tsp corn flour (mixed with 2 tbsp water) Salt

Luffa With Tofu Meat Ball

Ingredients 2 long luffa – peeled and cut into 3 inch in lengthwise 1/2 carrot – peeled and sliced 2 eggs – lightly beaten (add in some tang hoon and make egg scramble) 1 firm tofu – mashed and season with a bit of salt, corn flour 50 g minced chicken meat 50 g minced prawn

Sambal Long Beans

Ingredients 300 g long beans – cut into 2 inch in lengthwise 1 tsp sugar Salt to taste 1/2 tsp Knorr All -In-One Seasoning powder Pounded Ingredients 2 tbsp dried shrimp – soaked till soft 5 small chilli padi/fresh red chilli 6 shallots 3 cloves garlic 1 inch toasted belacan Method 1) Heat enough oil

Steamed/Baked Sweet Potato Vegetable Pau

Ingredients 170 g sweet potato (orange type) 11/2 tbsp maple syrup 240 g Hong Kong flour 1 tsp baking powder 20 g shortening 1 tsp Instant Yeast granules 100 ml water 1 piece grease proof paper (cut into 2 inches squares, brush some shortening on papers) Method 1) Peeled and cut sweet potatoes into small

Stir Fry Chye Sim With Prawns

Ingredients 300 g Chye Sim 100 g small prawns – washed and shelled 2 cloves garlic – minced 2 shallot – sliced thinly 1 tsp corn flour – mixed with 1 tbsp water Sauce Ingredients 1 tbsp oyster sauce 1 tsp Maggi chicken powder Salt to taste Method 1) Rinse and cut the chye sim,