How To Cook Seared Scallop and Napa Cabbage with Soy sauce

 

Ingredients

• 9 pieces Hokkaido frozen scallops
• 220 grams napa cabbage
• 1 tablespoon light soy sauce
• 1 tablespoon olive or vegetable oil
• a pinch of salt
• 1 /2 teaspoon black pepper

Instructions

1. Cut the napa cabbage into bite-sized pieces. 
2. Heat 1 tablespoon cooking oil in a frying pan on a low flame.
3. Sear the scallops on each side for a couple of minutes. Remove it from pan. 
   
   
   
4. Add the napa cabbage and sear it for 5 minutes. 

   

   
   
5. Return the scallops to the frying pan. Add the salt, pepper and light soy sauce. Sear it. 
   
6. Ready to be served on the table with a bowl of rice. 

   

   
   
   

How To Cook Fried Cabbage with Sausage and Bacon

Ingredients

• 1 pack sausage, sliced thinly
• 1 pack thick cut bacon. chopped
• 1 medium yellow onion
• 4 gloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 head cabbage, chopped thinly
• 1 tablespoon butter
• salt, pepper and garlic powder to taste

Instructions

1. Chop and slice all ingredients.
2. Heat 1 tablespoon olive oil on medium-high heat.
3. Add bacon and cook it for 5-6 minutes. stirring it occasionally. 
   
   
   
4. Add the sausage and cook it for an additional 8-10minutes or when the bacon is fully cooked, stirring it every 2 minutes. 

   

   
   
5. Remove the cooked sausage and bacon on a plate lined with a paper towel and set it aside. 
6. Add onions to the bacon grease and cook it for 3 minutes or untill softened. 

   

   
   
7. Add garlic and stir it for 1 minute. 

   

   
   
8. Add peppers and cook it for an additional 1-2 minutes. 

   

   
   
9. Add cabbage, butter, salt, pepper & garlic powder. Stir to combine it altogether. 

   

   
   
10. Allow it to simmer for 10 minutes, stirring it occasionally.
11. Return the bacon and sausage into the pan. Stir and simmer it for 5 minutes. 

    

    
    
12. Ready to be served on the table. 

    

    
    
    

 

How To Cook Honey-Glazed Shrimp, Sausage & Broccoli Medley

 

Ingredients

• 1 lb shrimps, peeled and deveined
• 2 sausage links, sliced
• 2 cups of broccoli florets
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• salt & pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sausage slices and cook it for 5 minutes untill browned. Remove and set aside. 
   
   
   
3. In the same skillet, add shrimps and cook it for 2 to 3 minutes on each side untill pink and fully cooked. Remove and set aside. 

   

   
   
4. Add broccoli florets to the skillet and cook for 3-4 minutes untill tender. 

   

   

   
   
5. In a small bowl, mix honey, garlic, salt and pepper. Pour the honey garlic mixture over the broccoli and toss. 

   

   

   

   
   
6. Add the shrimp and sausage back into the skillet. Stir everything to combine and heat it through for 2 more minutes. 

   

   
   
7. Serve warm with a side of rice or crunchy bread. 

   
   

   

   
   

How To Cook Chicken and Sweet Corn Soup

 

Ingredients

• 75 grams boneless chicken breasts, cut into small dices
• 3 tablespoons water
• 3 cups chicken broth
• 3 tablespoons water
• 60 grams frozen/tin or fresh sweetcorn
• 60 grams mashed sweetcorn 
  

  
  
  
• 0.38 carrot, cut into small cubes
• 1 teaspoon garlic, finely chopped
• 2 eggs, whisked
• 1 1/2 tablespoon corn starch

Seasonings

• 1/2 teaspoon salt to taste. It depends on the chicken broth or stock you use.
• 1/2 teaspoon white or black pepper
• 1/2 teaspoon sesame oil

Instructions

1. First, cut the chicken and carrot into small dices.
2. Finely chop the garlic cloves and mash 1/2 cup of sweet corn with a knife or blender. 
   

   

   
   
   
3. Cut spring onions into thin slices and set it aside. 

   

   
   
4. In a medium pot, pour the chicken stock in. Bring it to a boil on medium-high heat. 
5. Add the chopped garlic and chicken pieces. Stir it well and boil it for 1 to 2 minutes. 

   

   
   

   
   
6. Follow with the carrot cubes, sweet corn and mashed sweet corn. Close the lid and allow it to simmer for 5 to 6 minutes. 

   

   
   
7. Combine 2 tablespoons of cornstarch with 4 tablespoons water in a small bowl.
8. Beat 2 eggs and season it with a sprinkle of salt. 

   

   
   
9. Pour the cornstarch water in and stir it well. When the soup starts to thicken, pour the egg in slowly and stir it gently in the same circular direction. 

   
   
10. Season it with salt, white pepper and sesame oil. 

    
    
11. Turn off the heat and add chopped spring onions.

How To Cook Tomato Corn Pork Rib Soup

 

Ingredients

• 500 grams pork ribs
• 1 ear of corn, cut into segments
• 2-3 tomatoes, quartered
• Some ginger slices
• salt & pepper to taste
• Spring onions for garnish

Instructions

1. Boil water in a pot. Add the pork ribs and boil them for a few minutes untill the blood and impurities are removed. Drain and rinse the ribs.
2. Heat oil in a pot. Add the ginger slices and saute it untill fragrant. 
   
   
   
3. Add the tomatoes and cook untill they soften and release juices. 

   

   
   
4. Add the blanched ribs and enough water to cover the ingredients. Bring it to a boil. Reduce the heat and allow it to simmer for 30 minutes. 

   

   
   
5. Add the corn segments to the pot and simmer it for 10 minutes or untill the corn is tender. 

   

   
   
6. Season the soup with salt and pepper to taste. Garnish it with spring onions. 

   

   
   
   

How To Cook Chop Suey

 

Ingredients

• 1 cup chicken, sliced into thin strips
• 1 cup shrimps or cooked shrimp meat
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 medium carrot, sliced diagonally
• 1 cup french beans
• 1 small bell pepper, cut into diagonal cubes
• 1 bunch pak choi, cut into smaller pieces
• 1 medium red onion, quartered
• 3-4 mushrooms, each sliced into 3-4 pieces
• 5 young corn, each cut diagonally into 2

• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 3-4 tablespoons oyster sauce
• 2 tablespoons corn starch dissolved in 1 cup water
• 1/4 teaspoon ground pepper
• salt to taste

Instructions

1. Slice the chicken into thin strips.
2. If you are using shrimps, peel and devein them.
3. Prepare all the vegetables as described in the ingredients list.
4. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat.
5. Add the chicken slices and stir fry it untill browned and cooked through. 
   
   
   
6. Add the shrimps and cook them untill they turn pink. Remove both the cooked meat and shrimps from the wok and set aside. 

   

   
   
7. In the same pan, add the remaining 1 tablespoon vegetable oil.
8. Add the garlic and saute it untill fragrant.
9. Add the cauliflower, broccoli, carrot, snow peas, bell pepper, pak choi, red onion, mushrooms and young corn. Fry all the vegetables for 3-4 minutes or untill they are slightly tender but still crisp. 

   

   
   
10. Return the cooked chicken and shrimps back into the wok with the vegetables. Add the oyster sauce and stir to coat everything evenly. 

    
    
    
11. Mix the cornstarch with 1 cup of water and stir it untill dissolved. Pour it into the wok with vegetables and meat. 

    
    

    

    
    
12. Stir everything together and cook for another 1 to 2 minutes or untill the sauce thickens. 

    

    
    
13. Add ground pepper and salt to taste. Adjust the seasoning as needed. 
14. Once the sauce has thickened and everything is well-coated, remove it from heat. 

    
    
15. Serve it hot with steamed rice or noodles.