BON APPETITE

CARAMEL POPCORN

2009-05-04T21:13:00.003+08:00

Ingredients:

100gm raw corn kernels
50gm butter
1 cup brown sugar
1 tablespoon honey

Method:

1) Use a non-stick cover/lid tight large wok, put raw corn kernel into it, covered, turn on medium flame and listen to the corn pop, when the popping sound stop, switch off flame, open cover, remove popped corn from wok

2) Melt butter over low flame in non-stick wok, add brown sugar and honey

3) Using a wooden spoon, stir continuously till sugar melted

4) Leave to sizzle for a minute without stirring, turn off flame, caramel is formed

5) Pour pre-popped corn into it, quickly stir to coat corn with caramel, remove and leaves to cool, break into pieces when cooled and store in air-tight container

SESAME OIL CHICKEN

2009-04-28T00:14:00.003+08:00

Ingredients

500 gm chicken mid wing or chicken parts

40gm ginger (scrap skin, wash and shred thinly)

1 small can of button mushroom (optional)

3 tablespoon sesame oil

1 teaspoon dark soya sauce (for color)

water enough to cover chicken

Marinade

1 tablespoon light soya sauce

1 teaspoon ground white pepper

1 teaspoon ground ginger

1 teaspoon sugar

1 tablespoon sesame oil

1 tablespoon chinese cooking wine

Method:

1) Wash chicken part clean, drained dry, season with marinade for an hour or longer

2) Heat up 3 tablespoon sesame oil, saute shredded ginger till golden, drop in marinated chicken, stir fry till half cooked

3) Add button mushroom if using at this stage

4) Pour in enough water to cover chicken, add dark soya sauce, bring to a boil, switch to low flame, simmer chicken for 20 minutes till cooked and tender, serve hot.

STUFFED GLUTINUOS RICE HERBAL CHICKEN

2009-04-22T17:22:00.001+08:00

Ingredients

1 bird of chicken [about 1 kg] (remove head and tail, washed and drained)

150gm glutinuous rice (washed, soaked for 2 hours, drained)
20gm dried shrimp (rinsed)

100gm golden needle mushroom (removed root portion, washed)

1 clove garlic (chopped)

1 clove shallot (chopped)

2 tablespoon cooking oil

50ml water

Marinade

1 teaspoon light soya sauce

1/2 teaspoon ground pepper

1/2 teaspoon ground ginger

2 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon chinese cooking wine

Herbs (refer to picture)

15 pieces of pitted red dates

15 pieces of dang gui slice

15 pieces of chuan gong

2 tablespoon of wolf berries

Method:

1) Marinate chicken with the marinade for at least 2 hours or longer, set aside

2) Heat up oil, saute chopped garlic, shallot and dried shrimp till fragrant

3) Add golden needle mushroom, stir fry for 1 minute

4) Add pre-soaked glutinuos rice, stir fry for 2 minutes, add water, stir till well mixed, scope up, leave to cool

5) When cooled, add 1/3 of herbs to the rice, mixed well

6) Stuffed glutinous rice to the stomach of pre-marinated chicken

7) Take a large piece of plastic wrap, lay balance half of herbs at the bottom, put stuffed chicken on top, top with balance herbs, pour balance marinade over chicken, wrap up tightly

8) Take another piece of aluminium foil, wrap over plastic wrapped stuffed chicken, transfer to a bowl

9) Steam over rapidly boiling water for 1 hour and 20 minutes till cooked, remove, open foil, cut open chicken stomach and serve hot

PORK BALL CONGEE

2009-04-18T15:22:00.001+08:00

Ingredients:

250gm minced pork

50gm carrot (diced)

30gm tao tow chai (washed clean to remove salt, chopped)

1 piece dried sole fish [pian yu] (deep fried till crispy, crushed)

1/2 teaspoon pepper

1 tablespoon sesame oil

1 teaspoon light soya sauce

1 teaspoon sugar

1/2 tablespoon corn flour

1-1/2 cup uncooked rice (rice cooker measuring cup)

1600ml water

30gm dried mini scallop (wash and soak for an hour)

Diced spring onion for garnishing

Method:

1) Season mince pork with pepper, sesame oil, light soya sauce and sugar for an hour

2) Add chopped tao tow chai, diced carrot, and pre-fried crushed dried sole fish, mix well

3) Mixed in corn flour, shaped round to form balls, reserved for use

4) Wash rice, put into a large pot, add water and pre-soaked dried scallop, bring to a boil

5) Continue boiling for 45 mins over high flame, stirring vigorously in between time to prevent rice from sticking to the bottom of pot and aid in mashing rice grains

6) Add pre-prepared pork ball at the end of 45 mins, do not stir till pork ball is cooked

7) Lower flame, continue to stir and cook for another 20 mins

8) Season with a little salt to taste, garnish with diced spring onion, serve

FRIED RICE PARADISE

2009-04-05T21:36:00.003+08:00

Ingredients:

3 cups of overnight cooked rice
3 slices of ham (diced)
1/2 piece of green pepper (diced)
1/2 piece of red pepper (diced)
1 small section (about 30gm) of carrot (diced)
1 egg (beaten)
2 cloves shallots (peeled and chop)
1 clove garlic (peeled and chop)
1 teaspoon salt
1 teaspoon ground pepper
3 tablespoon cooking oil

Method:

1) Heat up oil, saute chopped shallot and garlic till fragrant

2) Loosen rice, stir fry in wok till rice jumps

3) Add diced pepper and carrot, continue to fry for 1 minute

4) Add dice ham, fry for another minute

5) Spread out rice to the side of wok, pour beaten egg in the
centre, when egg is semi cook, scramble it, and stir fried rice
to mix well, continue frying till rice jumps again

6) Season with salt and pepper, serve

* NOTE: for method of making egg wrapped for fried rice, please refer to
JUST MY THOUGHTS

STEAM RAINBOW MARBLE CAKE

2009-03-21T13:44:00.000+08:00

Ingredients

4 eggs (about 200gm)
140 gram sugar

Pinch of salt

120ml coconut milk

(Sieved together)

160gm cake flour

1/2 teaspoon baking powder

3 different color - 1 drop each

Method:

1) Beat eggs with sugar and salt till fluffy

2) Alternate between flour mixture and coconut milk,

fold into egg mixture in 2 additions

3) Divide batter into 4 parts, add a drop of color into

each (3) portion leaving 1 portion uncolored

4) Line the base of a 18cm round cake tin, and lightly

grease the side.

5) Scoup 1 spoon of one color, put in the centre,

follow by another color, alternatively scoup the

batter of different color into the cake tin till all

batter is used up

6) Steam over high flame for 30 mins till cooked

* Cake taste best when it is warm

STEAM SALTED EGG TOUFU PRAWN

2009-03-14T16:34:00.002+08:00

Ingredients

1 tube egg toufu
2 no. salted egg
9 pieces medium size fresh prawn

a little corn flour

pinch of pepper

1 teaspoon sesame oil

Method:

1) Remove shell of prawn, slit back, devein, wash and drain

2) Grease a plate with sesame oil, set aside for use later

3) Cut toufu into 9 equal round slice, arranged on pre-greased plate

4) Remove black soil from salted egg exterior, wash clean

5) Break open salted egg in a bowl, remove yolk from it, add
pepper into balance egg white and lightly beat to combine,
set aside

6) Cut salted egg yolk into 9 pieces

7) Rub top of toufu with a little corn flour, arrange prawn on
one side of toufu, and salted egg yolk on the other side

8) Pour beaten salted egg white into plate

9) Steam over low flame for 8 minutes, serve

BAKED WHITE SNAPPER

2009-03-14T16:19:00.003+08:00

Ingredients

1 piece white snapper fish fillet (about 200gm, not too thick)
1 teaspoon salt
1/2 teaspoon ground ginger

1 teaspoon sesame oil

1 teaspoon black pepper
1/2 teaspoon chilli powder
2 slice cheddar cheese (cut into strip)

Method:

1) Grease a baking tray with sesame oil

2) Wash white snapper, wipe dry with paper towel,
make criss-cross lines on surface of fish, season
with salt and ground ginger for 5 mins

3) Transfer fish to pre-grease tray, sprinkle with
black pepper and chilli powder

4) Arranged cheddar cheese over fish fillet

5) Baked in 180 degree celsius pre-heated oven for 15
minutes, remove from oven, cut open fish with a knife
before serving hot

TEA SMOKE CHICKEN WING

2009-02-22T15:41:00.001+08:00

Ingredients:

1 kg chicken wing

3 stalk of spring onion (sectioned)

Marinade:

2 tablespoon Chinese cooking wine

1-1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon black soya sauce (Optional - for color only)

For smoking chicken wing:

2 cups of jasmin rice (uncook)

8 cloves of garlic (unpeel)

5 tablespoon of brown sugar

5 tablespoon of tea leaf

Method:

1) Wash chicken wing and drained dry

2) Mixed marinade and marinate chicken wing for at least

2 hours or overnight, covering with cling wrap and leaving

in the fridge

3) Line a wok with aluminium foil, mixed ingredient for

smoking chicken wing together and pour into aluminium

lined wok

4) Place a rack on top of smoking ingredient

5) Arrange marinated chicken wing onto the rack, top with

spring onion

6) Cover wok and smoke chicken wing over medium flame

for 40 mins till cooked and brown

BRAISED CHINESE MUSHROOM

2008-12-28T13:06:00.001+08:00

Ingredients

2 cups Chinese Mushroom (wash, soaked, discard stem)

1 whole bulb of garlic (Skin on, smashed)

5 cloved of garlic (remove skin, minced)

1 cinnamon stick

3 star anise

2 tablespoon oyster sauce

1 tablespoon dark soya sauce

1 tablespoon light soya sauce

1 teaspoon five spice powder

500 ml water

Seasoning:

1 teaspoon salt

1 tablespoon sugar

1/2 teaspoon pepper

For thickening: (mixed)

1 tablespoon corn flour

50 ml water

Method:

1) Heat up a little oil in a wok, fry minced garlic,

star anice, and cinnamon stick till fragrant

2) Drop in whole bulb of unskin garlic and

mushroom, fry for 3 mins

3) Add oyster sauce, dark soya sauce, light soya

sauce and five spice powder, stir fry till well

combined

4) Add 500 ml of water, cover, lower flame and

simmer for 20 mins till mushroom soften

5) Add seasonings, pour in thickening mixture,

fry till thicken, switch off flame, serve

RAISINS SCONES

2008-12-27T20:00:00.004+08:00

Raisins Scones

Ingredients

2 cups self raising flour
Pinch of salt
30gm butter
½ cup fresh milk
1 egg
1 cup raisins
½ tsp mixed spices
Milk for glazing

Method:

1) Sieve flour, salt and mixed spices together

2) Cut butter into small pieces and rub into

flour till it resembles bread crumbs

3) Add raisins

4) Combined fresh milk and egg.

5) Make a well in flour crumbs, pour all

liquid in and quick mix to form a soft dough

6) Knead dough lightly on a floured board,

roll to 2 cm thick

7) Using a 6 cm round cutter, cut into rounds

8) Place on a tray pre-lined with non-stick

baking paper, brush top with milk

9) Bake in a 180 degrees Celsius pre-heated

oven for 15 to 18 mins

10) Serve warm with butter/jam or honey

OATMEAL RAISINS COOKIES

2008-08-12T23:28:00.010+08:00

Ingredients:

100gm butter
150gm castor sugar
2 eggs (about 100gm)
1 teaspoon vanilla essence

200gm oatmeal
120gm self raising flour
120gm raisins

Method:

1) Cream butter with castor sugar till creamy

2) Add egg 1 at a time and continue to cream,
follow with vanilla essence, cream till well combined

3) Fold in oatmeal, self raising flour and raisins
till well mixed

4) Drop teaspoons of mixture on baking tray pre-
lined with baking paper leaving space in between
for expansion

5) Bake at 180 degree celsius pre-heated oven for 15
mins or till golden

Note: Cookies is chewy and munchy

POTATO CHIPS SKEWER CHICKEN

2008-08-03T23:06:00.011+08:00

Ingredients:

250 gm chicken fillet

85 gm Lightly salted Potato Chips

1 egg (lightly beaten)

Skewer (soak in water for 10 mins before use)

Seasoning:

1 tablespoon sesame oil

1 tablespoon hua tiao wine

1 teaspoon pepper

1 tablespoon oyster sauce

1 teaspoon light soya sauce

Method:

1) Wash chicken fillet and cut into long strip

2) Marinate chicken fillet with seasonings for

at least 4 hours or over night

3) Use pre-prepared skewer to skewer chicken

fillet

4) Crush/pound potato chips till small pieces

5) Dip skewered chicken fillet in beaten egg and

coat evenly with crushed potato chips

6) Bake in pre-heated 180 degree celsius oven on

1 side for 15 mins, turn oven and bake the other

side for another 15 mins

7) Poke end of skewer with cherry tomato and serve

CHOCOLATE CHEDDAR CHEESE LOAF

2008-06-14T11:07:00.006+08:00

Ingredient:

125 gm butter

100 brown sugar

2 eggs (about 100gm)

100gm plain flour )

10gm cocoa powder ) Sieved

1/2 teaspoon baking powder ) Together

1/4 teaspoon bicarbonate soda )

2 slices of cheddar cheese (diced)

2 slices of cheddar cheese (shred)

Method:

1) Cream sugar and butter till light and

fluffy

2) Add egg 1 at a time and continue beating

till well combined after each addition

3) Mixed sieved flour mixtured till well combined

4) Mixed diced cheddar cheese

5) Pour mixtured into loaf pan, topped with

shredded cheddar cheese as decoration

6) Bake at 180 degree celsius for 50 mins till done

CASHEW NUT SLICES

2008-05-28T21:53:00.006+08:00

Ingredients:

3 egg white (about 110gm)

100gm castor sugar

pinch of salt

1 teaspoon of vanilla essence

130gm plain flour

200 gm cashew nuts

Method:

1) Lightly toast cashew nuts for about 10 mins,

leave to cool

2) Beat egg white till bubbly, add vanilla essence,

salt and sugar gradually, continue beating till stiff

3) Fold in flour and cooled cashew nuts

4) Put batter into a 18cm square tin with bottom

pre-lined with baking paper and sides lightly greased.

5) Bake at 160 degree celsius pre-heated oven for

30 mins till light brown

6) Remove, over turn to cool

7) When cooled, cut into 2 even pieces, wrap with

aluminium foil and leave to chill overnight in the

fridge

8) Next day, slice thinly (about 0.5 cm thick) into

pieces

9) Place on tray with grease proof paper, bake at

150 degree celsius for 35 mins till golden brown

10) Leave to cool before storing in air-tight container

KONG BAK WITH SHIITAKE MUSHROOM

2008-05-25T20:46:00.004+08:00

Ingredients:

1 kg pork belly
20 pieces of shiitake mushroom

Water for blanching

Marinade:

7 tablespoon dark soya sauce
2 tablespoon oyster sauce
4 tablespoon sugar
2 tablespoon tomato sauce
2 teaspoon white pepper
1-1/2 teaspoon five spice powder
2 teaspoon salt
2 tablespoon hua tiao wine
3 stick of cinnamon
8 pieces of star anise
3 bulbs of garlic (unpeel)

Method:

1) Cut pork belly into long strip and blanch in
water and drain well

2) Pan fry (without oil) pork belly lightly on both
side, leave on rack top drip off excess oil

3) Cut each strip of pork belly into smaller pieces,
add all marinade and marinate for at least 2 hours

4) Arrange pork belly and shiitake mushroom at
interval (i.e. pork belly 1 layer, shiitake mushroom, repeat)
on a tray suitable for steaming

5) Pour remainder marinade over tray and steam
for 2 hours over low fire

6) Serve with lettuce in plain sandwich bun

SOON KUEH (VEGETARIAN STYLE)

2008-05-12T00:30:00.000+08:00

Ingredients for fillings:

250gm Beijing Cabbage (Shredded)

75gm Carrot (Shredded)

20gm Black Fungus (Soak & Shredded)

1 piece tau kwa (Shredded)

3 tablespoon cooking oil for frying

Seasoning:

1 teaspoon salt

1 tablespoon mushroom sauce

Ingredient for skin:

100gm Wheat Starch

50gm Potato Starch

1/2 tsp salt

1 cup boiling water

1 tablespoon oil

Method for fillings:

1) Heat up cooking oil, fry tau kwa till golden,

dish up and set aside

2) Add cabbage, fry for 3 mins

3) Add carrot, fry for 3 mins

4) Add black fungus, fry for 3 mins

5) Return fried tau kwa back to wok, mixed

and fry for 3 mins

6) Cover wok and simmer for 10 mins till

vegetables are soft, set aside for use later

Method for skin:

1) Mixed wheat starch, potato starch and salt

together

2) Add boiling water and stir quickly with a

wooden spoon, cover and stand for 5 mins

3) Add oil and knead to a soft dough

Wrapping Soon Kueh:

1) Take a piece of dough and roll into a ball,

flatten and use a rolling pin to roll thinnly

into a round

2) Put suitable amount of fillings in the centre,

cover to form semi circle, seal the edges by

pressing hard round the side.

3) Put formed soon kueh in a greased tray and

steam for 15 mins, remove and drizzle with oil

to prevent sticking together.

* Note: Oil use here is normal vegetable/corn oil

EGG WHITE LAPIS

2008-05-04T11:58:00.003+08:00

Ingredients:

240gm egg white
pinch of salt
120gm fine sugar
30 ml coconut milk
50gm melt butter

140gm cake flour ) Sieved
1/2 teaspoon baking powder ) together

a few drop of different food color

Method:

1) Whisk egg white with salt till fluffy
2) Gradually add sugar and continue to whisk
till stiff
3) Fold in flour mixture, do not overmix
4) Mix in coconut milk and melted butter
5) Divide mixture into 3 equal portion, add
different color to each portion and mix accordingly
6) Grease and line the base of a loaf pan
7) Put about 4 tablespoon of one of the color
of batter, bake at 180 degree celsius for 10 mins
8) Remove from oven, poke some holes and
let cool before adding the next color of batter,
bake with top heat at 200 degree celsius
9) Repeat process by alternating different color
of batter
10) Last layer, switch back to 180 degree celsius
with top and lower heat, bake for 12 mins till done.

CUTTLEFISH BRAISED PORK RIBS

2008-05-02T18:09:00.003+08:00

Ingredient:

500 gm prime ribs

120 gm dried cuttlefish (Soak)

1 tablespoon hua tiao wine
1/2 teaspoon ground ginger

15 pcs of small dried mushroom (Soak)
5 pcs of garlic (chopped)

Marinade for pork ribs:

1/2 teaspoon salt
1 tablespoon light soya sauce
1/2 teaspoon dark soya sauce
1/2 teaspoon ground ginger
1 tablespoon hua tiao wine
1 tablespoon sesame oil

Method:

1) Cut pork rib into pieces, and marinate with
marinade for 1 hour
2) Drain cuttlefish and mushroom from water
3) Combine both water from soaking cuttlefish
and mushroom together, add more water to make
700 ml of water
4) Boil cuttlefish with above water, hua tiao wine
and ground ginger for 30 mins to soften cuttlefish,
set aside for use later
5) Heat up some oil, saute garlic, add mushroom,
stir fry till fragrant
6) Add marinated pork ribs, fry for 10 mins till
semi cooked
7) Add boiled cuttlefish together with water, bring
to a boil, lower fire and simmer for 45 mins, serve
hot

CAKE LAPIS 2

2008-04-26T21:02:00.005+08:00

Ingredients

300gm Butter

125gm icing sugar

15 egg yolk

2 tablespoon condense milk

1/2 tsp vanilla essence

1 tsp brandy

110gm Hong Kong flour ) Sieve

1 tsp baking powder ) together
1 tsp mixed spices

5 egg white

100gm icing sugar

Method:

1) Cream 125gm icing sugar with butter until

light and fluffy

2) Add 1 egg yolk at a time and cream till well

combine

3) Add condense milk and beat till well mixed

4) Add brandy and vanilla essence and beat well

5) Fold in sieved flour mixture evenly, leave aside

6) Beat egg white, while gradually adding 100gm

icing sugar till a firm peak

7) Fold firmed egg white into butter mixture till

well combined

8) Line the base of 18cm square tin and well

grease the base and side

9) Pour 100gm of batter into tin and bake in

pre-heated 210 degree celsius oven for 10 mins

till golden

10) Remove from oven and switch to upper heat

only, poke some holes on first layer of cake,

allowing the steam flow off

11) When cake is cooler, press cake top with a flat

lapis board

12) Then pour another 100gm batter on top

of second layer, bake for 10 mins or till golden

with upper heat only

13) Repeat till all the batter finishes, when baking

the last layer, switch to upper and lower heat

again and bake for 15 mins or till golden

FRANGIPANE TARTLETS

2008-03-10T19:21:00.005+08:00

Ingredients for Tart Base:

100gm cold butter
200gm plain flour
40gm Icing sugar
1 small egg (about 42gm)
1/4 tsp salt

Ingredient for Frangipane fillings:

100gm soften butter
100gm castor sugar
1 small egg
100gm ground almond
25gm cake flour

some strawberry jam (or any jam of your preference)

Method:

1) Sieved plain flour and icing sugar together, add
salt, mix well

2) Cut cold butter into small pieces and rub into
plain flour and icing sugar mixture, till it
resembles bread crumbs

3) Lightly beat egg and add into (2) to form a
platable dough, leave aside to rest for 20 mins

4) While pastry dough is resting, cream soften
butter and castor sugar till light and fluffy

5) Add egg and continue creaming till well
combined

6) Add cake flour and ground almond to
mixture till well combined to form Frangipane
fillings

7) Take a small amount of pastry dough, roll to
a round, flatten and press into pre-grease mini
tarts mold, trim away any excess

8) Spoon a little jam into tart, then cover with
Frangipane fillings

9) Bake in pre-heated 180 degree celsius oven
for about 20 mins or till golden brown.

MUAH CHEE

2008-02-24T11:56:00.007+08:00

Ingredients:

1 cup glutinous rice flour

2 teaspoon fine sugar

2 tablespoon thick coconut cream

1 tablespoon cooking oil

150 ml water

1 tablespoon shallot oil (Oil from frying shallots)

Coating

1 cup grinded roasted peanuts

1/2 cup castor sugar

2 teaspoon toasted sesame seeds

Method:

1) Sieve glutinous rice flour into a microwavable bowl

2) Add fine sugar

3) Mix water with coconut cream and cooking oil

4) Mix (3) into (1) and mixed well

5) Microwave at high heat for 2 mins, remove, stir

and microwave for another 2 mins till cooked.

6) Remove and mix in the shallot oil, leave to cool

7) Using a pair of oiled scissors, snip muah chee

and toast in the peanuts mixture coating

ROAST PRIME RIB

2008-02-18T16:48:00.007+08:00

Ingredients:

1 kg prime rib (cut into big pieces)

Seasoning:

2 tablespoon light soya sauce

1/2 tablespoon dark soya sauce

1 teaspoon white pepper

1 teaspoon ground ginger

1 tablespoon sesame oil

1 teaspoon fine sugar

2 tablespoon honey

Method:

1) Season big pieces of prime rib in seasoning for at least

6 hours or overnight

2) Pre-heat oven till 200 degree celsius

3) Line a baking tray with aluminium foil

4) Place seasoned prime rib on tray, reserving the

remaining seasoning for use during roasting

5) Roast in pre-heated oven for 45 mins while changing the

side every 15 mins and brush with remaining seasoning.

CHOCOLATE CHIFFON CAKE

2008-01-02T18:26:00.001+08:00

Ingredients:

100gm semi sweet chocolate - Cut into small pieces

40ml water

60gm corn oil

(sieved together)

10gm cocoa powder

50gm cake flour

1/4 tsp bicarbonate of soda

4 medium size egg yolk

4 medium size egg white

60gm castor sugar

a pinch of salt

a pinch of cream of tartar

Method:

1) Melt chocolate in microvwave oven

2) Stir in corn oil gradually, add water and stir till smooth

3) Add in egg yolk and flour mixture, set aside

4) Whisk egg white with cream of tartar till frothy

5) Add castor sugar gradually while continue whisking

6) Add salt and whisk till stiff

7) Fold egg white mixture into chocolate mixture

8) Pour mixture into a 18 cm lightly greased chiffon cake tube pan

9) Bake at 180 degree celsius for about 40 mins till cooked

10) Remove from oven and overturn to cool before removing from pan

WATERMELON COOKIES

2007-12-29T21:00:00.002+08:00

Ingredients:

(Sieve together)
2 cups plain flour

1 cup custard powder

1-1/2 teaspoon baking powder

180gm butter

1-1/4 cup castor sugar

1 egg

1 teaspoon vanilla essence

1 teaspoon black sesame seeds

a few drops of green and red coloring

Method:

1) Cream butter and sugar together till light and fluffy

2) Add egg and vanilla essence, continue to cream

3) Add sieved flour mixture into butter mixture

4) Divide mixture into 3 parts

5) Color 1 part red and add black sesame seeds into it

6) Color another part green, leaving the 3rd part

uncolor

7) Roll the red part into a long cyclinder shape of

about 2 cm in diameter.

8) Wrap the uncolor part round the red cyclinder

9) Finally, wrap the green part round above cyclinder

10) Freeze in the refrigerator till firm (about

20 mins)

11) When firmed, slice thinly and half to form

slice of watermelon shape.

12) Place on lightly grease tray and bake at 170

degrees celsius for about 18 mins.

ABUK ABUK SAGO

2007-11-03T17:53:00.001+08:00

Ingredients:

250gm sago
250gm grated white coconut

100gm gula melaka (chopped)

50gm black sugar

1/2 teaspoon salt

Method:

1) Put sago in a siever and wash by running under the tap, drained dry

2) Mix well grated coconut, sago and salt in a large bowl

3) In another bowl, mix chopped gula melaka and black sugar together

4) Put a spoon of sago mixture into a tart mould, press slightly

5) Add another spoon of chopped gula melaka & black sugar mixture

6) Cover with more sago mixture and press with the back of a spoon

7) Steam over high flame till cooked, about 25 mins

8) Turn out onto a plate and serve

MILO RAISINS COOKIES

2007-11-01T22:32:00.001+08:00

MILO RAISINS COOKIES

Ingredients:

125gm butter
1 cup brown sugar
1-1/2 cup self raising flour (Sieved)
1/2 cup Milo
1/2 cup raisins
1 egg

Method:

1) Cream butter and sugar till light and creamy
2) Add egg and continue to beat
3) Mix in Milo
4) Fold flour into batter and add raisins
5) Drop teaspoon of mixture on lightly

greased baking tray and bake at 180 degree

celsius for 20 mins till golden

BLUEBERRY CHOCOLATE RICE MUFFIN

2007-10-23T22:25:00.006+08:00

Ingredients:

1/4 cup corn oil

1/2 cup fresh milk

1 egg

1/2 teaspoon salt

2 teaspoon double action baking powder

1/2 cup castor sugar

1-3/4 cup cake flour

1/2 cup blueberry pie fillings

chocolate rice for topping

Method:

1) Mix corn oil, fresh milk and egg together in a small bowl

2) In another bigger bowl, sieved cake flour, baking powder and salt together.

3) Add sugar to dry mixture

4) Pour wet mixture to dry mixture and mixed quickly

5) Add blueberry pie fillings to mixture and give a quick stir

6) Spoon mixture into muffin cups, top with chocolate rice and bake at 180 degree celsius for 20 mins

CHOCOLATE RICE CUP CAKES

2007-09-03T13:39:00.004+08:00

Chocolate Rice Cup Cakes

Ingredients:

Ingredients A: (Sieved together)

130 cake flour

5 gm double action baking powder

Ingredients B:

90gm butter

90gm fine sugar

100gm eggs

1/2 tsp vanilla oil

Ingredient C:

50gm chocolate rice (+ more for topping)

Method:

1) Cream Sugar and butter till light and fluffy

2) Add eggs gradually and beat till well combined

3) Add vanilla oil and mixed well

4) Add ingredients A (cake flour and baking powder mixture), add chocolate rice, mixed well

5) Spoon mixture into pre-lined muffin tins or cup cakes cups, till 3/4 full, top with more chocolate rice.

6) Bake at 180 degree celsius for 20 mins till golden and cooked.

TAU SAR PIAH

2007-08-09T15:03:00.001+08:00

TAU SAR PIAH

Pastry Ingredients

Oil Dough Ingredients:

115gm Plain flour

50gm peanut oil

Water Dough Ingredients:

230gm Plain Flour

100gm peanut oil

90g water

1/2 tsp vinegar

Egg yolk for glazing

Some sesame seeds for decorations

Fillings Ingredients:

300gm split green beans (same type use for Tau Suan)

150gm sugar

1-1/2 tsp salt

1-1/2 tsp white pepper

90gm peanut oil

10 shallots (thinly sliced)

Method for fillings:

1) Soak split green beans for 2 hours, steam and mash

2) Mixed mashed green bean with sugar, salt and pepper evenly

3) Heat oil, stir fry shallots till golden and fragrant, dish out

4) Add green beans mixture, fry till dry, cool

5) Divide fillings into 16gm and shape to form a ball

Method for Pastry:

1) Mixed ingredients for oil dough together, leave to rest for 30 mins, shaped into 4gm ball size

2) Mixed ingredients for water dough together, leave to rest for 30 mins, shaped into 12gm ball size

3) Wrap water dough round oil dough, flatten and roll it up. Repeat one more time

4) Roll out and wrap fillings in it

5) Brush with egg wash, top with sesame seeds

6) Bake at 180 degrees celcius for 25 mins till golden.

ANG KU KUEH

2007-07-24T15:11:00.001+08:00

ANG KU KUEH

Ingredients

Skin:

Ingredients A

250gm glutinuous rice flour

35gm fine sugar

3 tablespoon peanut oil

5 tablespoon water (Not boiling)

Ingredients B

150ml boiling hot water

6 drops of red coloring

Peanuts Fillings:

Ingredients C

100gm ground peanuts

60gm fine sugar

Banana Leaf cut into square and grease

Method:

1) Mixed Ingredients C well and set aside for use later

2) Mixed Ingredient A in a large mixing bowl

3) Mixed red coloring into boiling water and add into ready mixed Ingredients A, knead to form a soft smooth dough.

4) Divide dough and roll into balls

5) Flatten ball dough and put Ingredients C (peanuts and fine sugar mix) in the centre, seal up and place into "Ang Ku Kueh" mould, press lightly to form ang ku print.

6) Lightly knock out and put on grease banana leaf

7) Steam over high heat for 5 mins, open lid and steam for another 2 mins, remove, and brush with some oil.

PS: To keep "Ang Ku Kueh" soft, always keep it covered, prevent it from exposing to wind blow, otherwise, may turn hard. If this happened, just steam for 2 mins again.

This portion makes about 12 "Ang Ku Kueh".

STEAM CHICKEN WITH CHINESE SAUSAGE AND MUSHROOM

2007-07-14T12:01:00.001+08:00

STEAM CHICKEN WITH CHINESE SAUSAGE AND MUSHROOM

Ingredient

1 pc of chicken thigh (about 200gm)

1 string of chinese sausage

3 pcs of chinese mushroom (Soak)

Seasoning

2 tsp light soya sauce

1 tsp sesame oil

1/4 tsp pepper

1 tsp corn flour

Method

1) Wash, drain and cut chicken thigh into small pieces

2) Marinate cut chicken thigh with the seasoning for 30 mins

3) Slice chinese sausage and mushroom thinly

4) Spread seasoned chicken thigh in a plate, arrange chinese sausage and mushroom on top

5) Steam over medium high heat for 10 mins

PS: This dish may be steam in rice cooker while cooking the rice

EASY BREAD PIZZA

2007-07-12T15:24:00.002+08:00

EASY BREAD PIZZA

Ingredients

Dough

250gm Bread Flour + more for kneading
1 tbsp sugar
1/4 tsp salt
1 pkt (11gm) instant yeast
250ml warm water
30ml olive oil

Topping (Adjust to preference)

1/2 cup canned pineapple (Slice into small pcs)
150gm honey bake ham (Slice into small pcs)
15 pieces button mushroom (Slice)
100gm mushroom/tomato pasta sauce
1 cup shredded cheddar cheese (or any type according
to preference)

Method

1) Mix bread flour, sugar, salt, instant yeast together in a large bowl
2) Add water, mix well
3) Add olive oil and knead to form a smooth dough
4) Return dough to the bowl, cover with a plate and let it prove in a warm place for 45 mins to 1 hour or double in size.
5) Knock back dough and knead again till smooth
6) Divide dough into 3 portions and roll out to form a round circle, pinch edges to form rim
7) Place on cookie sheet and let it prove for 30 mins, and prick with a fork
8) Spread pasta sauce on base
9) Arrange topping - ham, pineapple and button mushroom on pizza base, top with cheese and bake at 180 degree celsius for 25 to 30 mins till edges turn brown

CHELSEA BUNS

2007-07-12T15:20:00.001+08:00

CHELSEA BUNS

Ingredients A

300gm bread flour
½ tsp salt
1 pkt (11gm) instant yeast
60gm castor sugar

Ingredients B

100ml chilled fresh milk
50ml cold water
1 egg
40gm melted butter

Ingredients C

30gm butter
50gm sugar
60gm raisins
½ tsp mixed spices

Method

1) Mixed ingredients B together
2) Mixed ingredients A in a large bowl
3) Dig a well in the center, pour mixed ingredients B
inside, mixed to form a soft sticky dough
4) Knead dough on a lightly floured board till smooth and
platable
6) Leave bowl in a warm place to prove for 1 – 1-1/2 hrs,
or till dough double in size
7) “Knock back” the dough, and knead it once again on
floured board
8) When dough is smooth, roll it out to a 5 cm thick
rectangle
9) Spread ingredient C as follows:
i) Spread butter on dough
ii) Mixed raisins, sugar and mixed spices and sprinkle
over butter

10) Roll up like Swiss roll and cut into 2 cm thick slices
11) Place them close to each other in a greased shallow pan
12) Prove for 30 mins
13) Glaze with plain syrup (sugar melted in some water)
14) Bake at 180 degree Celsius for 20 mins till golden

LUNCHEON MEAT CURRY PUFFS

2007-07-12T15:18:00.002+08:00

LUNCHEON MEAT CURRY PUFFS

Ingredients

Puff fillings:
500gm potatoes (diced)
250gm luncheon meat (diced)
2 cloves garlic (chopped)
3 pcs shallot (chopped)
3 tablespoon curry powder (mixed with 4 tablespoon water
to form paste)
1/2 cup water
1 teaspoon salt

3 hard boiled eggs (cut into 1/4)

Short Crust Pastry:
250gm plain flour
1/2 teaspoon salt
125gm butter
90 ml water

Oil for deep frying

Method

Fillings

1) Heat up oil, fry onion and garlic till fragrant
2) Add diced potatoes and fry for 3 mins
3) Add diced luncheon meat and fry for another 2 mins
4) Spread potatoes and luncheon meat to the side of wok
5) Fry curry paste in the centre of wok for 1 mins
6) Stir potatoes and luncheon meat together with curry
paste and mixed evenly
7) Add 1/2 cup water and salt, simmer over low heat till
dry and potatoes is cooked, leave to cool

Pastry

1) Sieve plain flour and salt together into a large bowl
2) Cut butter into small cubes and rub into flour to form
bread crumbs
3) Dig a well in the centre and add water gradually to form
a soft dough, stand for 10 mins
4) Sprinkle some flour on table top, knead soft dough on
table top
5) Roll pastry to 3 mm thickness, cut pastry into rounds
6) Put in fillings, and 1/4 of eggs, cover to form semi-circle,
press at the side and knead some pattern at the edges,
leaves to stand for 10 mins in the fridge
7) Heat up oil and deep fry puffs till golden, drain on kitchen
paper towel

CHEESE STRAW

2007-07-12T15:14:00.002+08:00

CHEESE STRAW

Ingredients

150gm plain flour
40gm corn flour
50gm butter
50gm grated cheddar cheese
pinch of salt and pepper
50gm beaten egg
20gm water
eggs for glazing

Method

1) Mix plain flour, corn flour, salt and pepper together
2) Cut butter into small cubes and rub into the flour
mixture to form bread crumbs
3) Add grated cheddar cheese, mix well
4) Make a well in the centre, add beaten eggs and water,
mixed well to form soft dough
5) Roll out soft dough on a floured board to 3 mm thickness
6) Cut pastry into long strips and place on grease proof paper
7) Brush with egg yolk and baked at 180 degrees Celsius for 25
to 30 mins till golden brown, remove, cool before storing in
air-tight container

BAKED HONEY CHICKEN WINGS

2007-07-12T15:10:00.001+08:00

BAKED HONEY CHICKEN WINGS

Ingredients

450 gm mid-joint chicken wings
oil for greasing baking tray

Seasonings

2 tablespoon sesame oil
1 tablespoon hua tiao wine
1 tablespoon ginger juice
2 tablespoon light soya sauce
1 teaspoon salt
1 teaspoon pepper
2 teaspoon sugar
1 teaspoon dark soya sauce
3 tablespoon honey

Method

1) Wash chicken wings and drain dry
2) Mixed all seasonings in a large bowl
3) Put drained chicken wing into the bowl, mixed well and
covered with cling wrap and leave in the fridge to season
for 4 hours or even overnight
4) Lay aluminium foil on baking tray and brush with a
little oil
5) Drained chicken wing from seasoning (reserve the seasoning
for use) and arrange on the tray
6) Baked chicken wing at 200 degree celsius for 40 mins till
cooked, turning the wings every 10 mins to brush wing with the
remaining seasonings to get a shinning surface throughout the
baking process

FRIED FISH WITH SALTED VEGETABLES AND MINCED PORK

2007-07-12T15:06:00.001+08:00

FRIED FISH WITH SALTED VEGETABLES AND MINCED PORK

Ingredients

1 pc fish fillet (300gm)
1 teaspoon salt
1 tablespoon corn flour
20gm old ginger (shredded)
oil for frying
100gm minced pork (season with a little light sauce
n corn flour)
100gm salted vegetable (washed n chopped)
1 red chilli (chopped)
2 clove of garlic (chopped)
1 teaspoon sugar

Method

1) Wash fish fillet and rub salt all over, leave to
season for 30 mins
2) Heat up oil and saute old ginger till fragrant,
dish out
3) Coat fillet with corn flour and pan fry fillet till
golden brown, dish out
4) Saute garlic till fragrant
5) Add chopped salted vegetable and fry for 2 mins
6) Add minced pork and fry till cooked
7) Add chopped chilli and sugar, fry for another 2 mins
8) Pour over fried fish and serve hot

FRIED WANTON

2007-07-12T15:02:00.001+08:00

FRIED WANTON

INGREDIENTS

1 packet of wanton skin
some plain water
Oil for deep frying

Fillings

100gm minced pork
100gm minced prawn
30gm water chestnut (chopped)

Seasonings

1 tablespoon light sauce
1 tablespoon sesame oil
1 teaspoon pepper
1 teaspoon hua tiao wine
1 teaspoon corn flour

Method

1) Put minced pork, minced prawn, chopped water chestnut
in a bowl and mixed well
2) Add seasonings and mixed well, leave to season for
half an hour
3) Put some fillings in the centre of wanton skin, fold
into half to form a triangle and seal the side with a
little water
4) Pull the corner of triangle together to overlap at the
corner and joined together with a little water to form the
shape of yuan bao
5) Heat up deep frying oil, lower the flame and dropped
yuan bao into hot oil and fry till golden brown

RED RUBY (THAI DESSERT)

2007-07-12T14:59:00.001+08:00

RED RUBY (THAI DESSERT)

Ingredients

200gm water chestnuts
100gm tapioca flour
1/2 teaspoon red colouring
300ml coconut milk
150ml water
50gm sugar (adjust to preference)

Method

1) Wash water chestnut and remove skin
2) Dice water chestnut into cubes
3) Add red colouring to the chestnut coating evenly
(if too dry, add a little water)
4) Toss coloured water chestnut in tapioca flour
5) Dish out onto a dry plate and spray some water on
it, and toss in tapioca flour again
6) Repeat step 4 and 5 till you get the right size of
ruby you want
7) Boiled a pot of water and drop tapioca flour coated
chestnut to boil
8) When coated chestnut float up, voila! red ruby is form
9) Use a strainer to scoop up and transfer to a bowl of
ice water
11) In another pot, boiled coconut milk with water and
sugar (adjust sweetness to preference)
12) Drained red ruby from ice water and add sweetened
coconut milk and crush ice, serve chilled

CHILLI CRABS

2007-07-12T14:54:00.001+08:00

CHILLI CRABS

Ingredients

Crabs weighing about 500gm
6 fresh red chillies
5 cloves of garlic
2 stalks spring onion
1 coriander plant
3 tablespoon cooking oil

For the sauce

3 tablespoon tomato ketchup
1-1/2 tablespoon sugar (adjust to preference)
1/4 teaspoon salt
1 teaspoon salted brown bean paste (pounded)
1 cup water
1-1/2 teaspoon corn flour
1/4 teaspoon dark soya sauce
1/2 teaspoon lime juice

Method
1) Killed crab and wash thoroughly
2) Break off the pincers and hit gently with a pestle
3) Cut remaining body into small pieces
4) Peel garlic and grind coarsely
5) Grind chillies coarsely too
6) Wash spring onions, discard root, cut into finger
lengths
7) Cut coriander into 1" length
8) Mixed sauce ingredients except for lime juice
9) Heat wok, add oil and when hot, add garlic, stir
fry for 1 minute
10) Add Chillies and stir fry for another minute
11) Add crabs and stir fry for 2 to 3 minutes
12) When shells turn slightly red, stir sauce and add
to the crab, stir well for 2 minutes. Cover with a lid
and simmer over high fire for 5 to 7 minutes until
shells turn bright red
13) Remove cover, add lime juice, stir well and add
spring onion
14) Turn off heat, stir well and serve, garnish with
coriander leaves

Tips: If want more sauce, double the sauce ingredients
This sauce may be use for other types of shell
seafood,e.g. kings prawns, crayfish, or lobsters

FRIED PRAWN FRITTERS

2007-07-12T14:49:00.002+08:00

FRIED PRAWN FRITTERS

Ingredient

12 large prawns
150gm self raising flour
100gm water
2 tablespoon cooking oil
some corn flour
Pinch of salt
Pinch of pepper
1 teaspoon sugar
Oil for deep frying

Method

1) De-shell prawn, keeping the tail portion and slit the
back of prawn to remove veins
2) Clean prawns and drain
3) Season prawns with pinch of salt and pepper and sugar
4) Mixed self raising flour with pinch of salt and pepper
5) Add water and oil to the flour to form a thick batter
6) Heat up deep frying oil
7) Lightly coat each prawn with a little corn flour and dip
in batter to coat throughly while holding the tail portion
8) Put in hot oil to fry till golden brown
9) Drain on kitchen paper towel before transferring to
serving plate.

Tips: For crunchness of prawn, put prawn in ice water with
ice cubes for a while before seasoning

GLUTINOS RICE 糯米饭

2007-07-12T14:42:00.001+08:00

GLUTINOUS RICE 糯米饭

Ingredients

300gm glutinuous rice (soak for 2 hours)
500ml chicken stock
2 strings of Chinese sausages
50gm dried shrimp
2 large shiitake mushroom
10 shallots
3 tablespoon cooking oil

Seasonings

1 teaspoon salt
1/2 teaspoon pepper

Method

1) Wash and soak glutinuous rice for at least 2 hours
2) Wash and soak dried shrimp to soften
3) Dice Chinese sausages (not too small as when frying, sausages
will shrink
4) Cut shiitake mushroom into strips
5) Peel shallots and cut into small pieces
6) Heat wok and put cooking oil
7) Fry shallot till crispy and fragrant
8) Remove half the shallot for garnishing
9) Squeeze away water from soak dried shrimp and add to
fry together with remaining shallot in the wok
10) Add shiitake mushroom to fry
11) Add chinese sausages and fry till fragrant
12) Drain water from glutinous rice and add to wok to fry
for 2 minutes
13) Add seasonings and stock to cover glutinuous rice
14) Cover wok and simmer over slow fire till all the stock is
fully absorbed
15) Press glutinuous rice into bowl and steam for half an hour
16) Remove from steamer and garnish with fried shallots

YAM PASTE (ONI)

2007-07-12T14:28:00.001+08:00

YAM PASTE (ONI)

Ingredients

1 Yam (Approx. 300gm after skinning)
500 ml water
150gm sugar (adjust to preference)
1/2 can cooked gingko nuts (steam)
100 ml thick coconut milk
10 shallots (peeled and slice thinly)
2 tablespoons cooking oil

Method

1) Skinned yam and cut into small pieces
2) Steam yam until very soft (use a chopstick to test)
3) Put yam together with water in a blender and blend to
a smooth paste
4) Pass yam/water mixture thru a strainer to remove any
further lumps that may still be present
5) Heat up a non-stick wok and add oil
6) Fry shallot till fragrant and remove from oil. (Fried
shallots may be use for other dishes)
7) Add strained yam/water mixure and fry at low fire while
gradually adding sugar to preference taste and constantly
stirring to prevent it from sticking to the wok
8) When yam mixure thickens, add ginko nuts and thick coconut
milk before serving

LOTUS ROOT PORK RIBS SOUP

2007-07-12T14:24:00.001+08:00

LOTUS ROOT PORK RIBS SOUP

Ingredient

500gm pork ribs

2 litre water

2 section of lotus root (about 200gm)

30gm peanuts

2 small dried cuttlefish

10 pieces of red dates

Salt to taste

Method

1) Wash pork ribs thoroughly and add water to boil

2) Wash and soak small cuttlefish in water to soften

3) Wash lotus root, peel skin and cut into thin small slices

4) Remove grim (from top of water) from boiling pork ribs

5) Wash peanuts and red dates, then add to boiling pork ribs

6) Add cuttlefish together with soaking water to pork ribs and

continue boiling at slow fire for another 1 hour

7) Add salt to taste

8) Voila! Lotus root pork ribs soup is ready for serving hot.

BRAISED BITTERGOURD CHICKEN

2007-07-12T14:18:00.001+08:00

BRAISED BITTER GOURD CHICKEN

Ingredients

2 Bittergourds
1 Chicken (cut into small pieces)
Brown bean paste
Minced garlic

(For marinating chicken)

1 tsp corn flour
1 tsp Chinese cooking wine
1 tsp sesame oil, black sauce
1 tsp brown bean paste
1 tbsp oyster sauce
Pinch of salt & pepper

METHOD

1) Remove bittergourd skin
2) Cut Bittergourd in half
3) Discard the seeds and core
4) Cut it in thick slices
5) To reduce the bitterness, soak it in salt water for an hour and drain
6) Stir-fry marinated chicken pieces with garlic till half-cooked
7) Add bittergourd, more bean paste/black sauce and fry
8) Add 2 bowls of water and simmer dish for an hour or till bittergourd turns soft
9) Add wine and sesame oil
10) Voila! Ready to serve your Bittergourd Chicken!!

CAKE LAPIS

2007-07-12T14:14:00.002+08:00

CAKE LAPIS

Ingredients

250gm butter

150gm castor sugar (Separate into 60gm & 90gm portion)

120gm cake flour

9 egg yolks

6 egg whites

4 tablespoon condense milk

Half teaspoon vanilla essence

Method

1) Preheat oven to 180 degree cesius

2) Beat soft butter and 60gm sugar until light &

creamy

3) Add egg yolk 1 at a time and beat until combined

4) Add condense milk and continue beating

5) Add vanilla essence and beat

6) Sift flour and combine with egg mixtures,

leave aside

7) Whisk egg white with 90 sugar until sugar

dissolve and egg white become stiff

8) Now, fold in egg whites into egg mixture to

form batter

9) Grease cake tin, pour a little batter into cake tin

and bake with upper heat for 15 mins until golden

brown

10) Repeat the process until all the batter finished

PEANUTS DAINTIES BISCUITS

2007-07-12T14:09:00.002+08:00

PEANUTS DAINTIES BISCUITS

Ingredients

400gm plain floour
200gm icing sugar
200gm finely grinded peanuts
12 tablespoon peanuts oil
Half peanuts bits for decorations
2 eggs for glazing

Method

1) Sift flour and icing sugar together
2) Add finely grinded peanuts
3) Mix well and add peanuts oils in the flour, sugar and
grinded peanuts mixtures
4) Knead to form soft dough
5) Take a bit of dough and roll to form a ball
6) Put ball on greased baking tray
7) Glazed with beaten egg yorks
8) Decorate with half peanuts
9) Baked at 180 degrees celsius for 15 - 20 mins
10) Cooled on wire rack before storing

CHOCOLATE CHIPS COOKIES

2007-07-12T12:18:00.004+08:00

CHOCOLATE CHIPS COOKIES

Ingredients

185gm Butter

1/2 cup castor sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla essence

1-3/4 cups self raising flour

40gm chocolate powder

100gm chocolate chips

200gm cashew nuts

Method

1) Beat butter and sugar till light and fluffy

2) Add egg and continue beating

3) Add vanilla essence

4) Sift flour and cocoa powder together and stir into butter

and egg mixture

5) Drop teaspoonfuls onto greased baking tray and bake at

180 degrees cesius for 15 to 20 mins

6) Cool completely on wire rack and store

SHARKFIN SOUP 鱼翅

2007-07-12T12:11:00.001+08:00

SHARKFIN SOUP 魚翅

Ingredients

500gm frozen cooked shark fin
60gm Dried Scallop (Soak)
1 fresh crab (Wash, Steam to cooked)
2 medium chicken drumstick
50gm Potato Starch
1500 ml water
Salt to taste

Method

1) Boiled dried scallop together with 1500 ml water for 30 mins
2) Add whole chicken drumstick to boil
3) When chicken drumstick is cooked, remove fresh and shred,
put chicken bone back to the water to continue boiling
4) Remove shell of crab and shred crab meat
5) Now, remove chicken bone from soup
6) Add sharkfins to soup to boil
7) Add shredded chicken fresh and crab meat
8) Add salt to taste
9) Mixed potato starch with some soup and stir to dissolved
flour. Then add to boiling soup and stirfor a while, when
soup thickens, turn off the fire and shark fins soup is ready
for serving

Tips:

1) Water use for soaking dried scallop may be addedto soup
for sweetness
2) When steaming crab, some water may be produced and this
may also be added to the soup too
3) Serve sharkfins soup hot with pepper and someblack vinegar