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Ingredients:
500g fish bones, preferably threadfin
1 small green papaya
15 red dates, stoned
2 tbsp wolfberries
1 knob ginger
3 litres water
1 tsp salt
Method:
1. Remove papaya skin, cut into half and remove the seeds. Cut papaya halves into chunks.
2. Wash fish bones and drain.
3. Place the fish bones, papaya chunks, rinsed red dates and wolfberries and ginger into a large pot.
4. Add 3 litres water and bring to a boil. When boiled, lower heat and let simmer for 3 hours.
5. Add salt to taste.
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April 16th, 2013
Posted by
rose |
Confinement Food |
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Ingredients:
100g black glutinous rice
100g white glutinous rice
100g gula Melaka
2 tbsp brown sugar
2 litres water
4 pandan leaves
250ml thick coconut milk
1/4 tsp salt
Method:
1. Wash the black and white glutinous rice in several changes of water and drain.
2. Put rice into a large pot, add 2 litres of water and bring to a boil over high heat.
3. Turn the heat down to low and simmer for 1 hour. Stir continuously till of porridge like consistency.
4. Add the gula Melaka and pandan leaves and simmer for another 1/2 hour.
5. Serve hot with coconut milk mixed with salt.
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April 15th, 2013
Posted by
rose |
Desserts and Snacks |
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Ingredients:
100g red beans
75g Thai black rice
100 fresh lotus seeds (optional)
100g brown sugar
50g pearl sago
1.5 litres water
3 to 4 pandan leaves
Method:
1. Wash red beans and black rice separately.
2. Rinse lotus seeds and pearl sago separately.
3. Bring 1.5 litres water to a boil. Add red beans and boil for 25 minutes.
4. Add the black rice, lotus seeds and pandan leaves and continue to boil for another 20 to 30 minutes or until beans and rice grains are tender.
5. Remove the pandan leaves and add the pearl sago. Stir well till sago turns transparent then add sugar to taste.
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April 10th, 2013
Posted by
rose |
Desserts and Snacks |
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Ingredients:
200g minced pork
50g tai tau choi
1/2 tsp sugar
1 tsp light soy sauce
1 tsp cornstarch
some ginger shreds
Method:
1. Wash tai tau choi and soak for 1 hour or more. Rinse and chopped fine.
2. Combine minced pork with tai tau choi, light soy sauce, sugar and cornstarch.
3. Mix ingredients well and place on a greased plate. Top with shredded ginger.
4. Steam over high heat for 15 minutes.
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April 10th, 2013
Posted by
rose |
Meat |
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Ingredients:
1 pig’s trotter (foreleg)
150g black beans
2.5 litres water
12 red dates
2.5cm knob ginger, peeled
1 small onion, skinned
1 tbsp light soy sauce
Method:
1. Clean and cut trotter into large pieces. Blanch in boiling water for 10 minutes. Rinse and drain.
2. Soak dried red dates and remove the stones. Rinse black beans and soak for a while.
3. Bring 2.5 litres water to a boil, add the blanched trotter, ginger, shallot, red dates and black beans.
4. Bring to the boil then lower heat and let simmer for 2 hours.
5. Add light soy sauce or salt to taste.
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April 10th, 2013
Posted by
rose |
Confinement Food |
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Ingredients:
2 stalks leeks
150g roasted pork
1 piece tau kwa
1 red chilli, sliced
4-5 cloves garlic, chopped
1 tbsp light soy sauce
Method:
1. Wash leeks and slice diagonally.
2. Cut tau kwa into strips and fry with a little oil till light brown.
3. Heat 1 tbsp oil in wok, add chopped garlic and fry till fragrant and light brown.
4. Add leeks and roasted pork and fry till leeks are soft. Add fried tau kwa, sliced chilli and seasoning to taste.
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March 27th, 2013
Posted by
rose |
Vegetables (cooked) |
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Ingredients:
300g you mai cai (Taiwan lettuce)
50g dried prawn, soaked
1 cube fermented beancurd
4-5 cloves garlic, chopped
1 fresh red chilli, sliced
1 tbsp light soy sauce
Method:
1. Cut off stems from you mai cai, wash and cut leaves into finger lengths.
2. Heat 1 tbsp oil in wok over medium heat. Add chopped garlic and fry till fragrant.
3. Add dried prawns and fry till crispy.
4. Turn heat to high and add fermented beancurd, you mai cai and sliced red chilli.
5. Add light soy sauce and stir-fry till vegetables are wilted.
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March 27th, 2013
Posted by
rose |
Vegetables (cooked) |
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(2 votes, average: 4.50/5)
