The Joy Of Cooking in Wendy's Kitchen

  Ingredients 1 kg / 2 pound pork ones (I used big ones.) 500grams / 1 pound white radish), cut into 4 cm/1.5 inch pieces 3 corn, cut into 4 cm/1.5 inch pieces 1-2 carrots, cut into 4 cm/1.5 inch pieces 4 dried shiitake mushrooms, thinly sliced  1 thumb-sized ginger, thinly sliced 2 tablespoons shaoxing wine (I used 2 sachets of Japanese dashi as substitute) 1/2 tablespoon salt (I used none of it) Instructions In a large pot with a lid, add pork bones and enough cold water to cover the bones. Bring the pot up to a boil over high heat, which will take about 10 minutes. Note there will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under running water and wash the pot as well. Return the pork bones into the pot with 3 litres of water. Add ginger slices. Bring it up to a boil over high-heat. Reduce it to the lowest heat possible to a simmer.  Place the lid on the pot and allow it to simmer for 2 hours or longer. The longer the proce...

Ingredients 1.5 to 2 cups broccoli florets 1 cup sweet corn kernels (fresh or frozen) 1 onion (chopped), 1-2 cloves garlic (minced) 3-4 cups vegetable stock/water, 1/2 cup milk or cream (optional) 1-2 tablespoons butter or olive oil salt and pepper to taste,1/2 teaspoon dried parsley or thyme 1 tablespoon cornflour with 2 tablespoons of water Instructions Melt butter in a large pot over medium-heat. Add chopped onions and garlic. Saute them untill soft and fragrant for 2-3 minutes.  Add the broccoli florets and the sweet corn kernels to the pot. Stir for 1-2 minutes.  Pour in the vegetable stock/water and bring it to a boil.  Reduce heat, cover and let it simmer for 10-15 minutes untill the vegetables are very tender.  Use an immersion blender to puree the soup directly in the pot untill you reach your desired consistency (smooth or slightly chunky)  If you are using corn flour, stir it in thereafter to thicken the soup. Add milk or cream for extra thickness....

  Ingredients 250 grams french bean, trimmed into bite-sized pieces 3 pieces fried fish cake, cut into thin slices 2 tablespoons cooking oil ground black pepper 3 cloves garlic, chopped 100 ml starch water (5 ml starch dissolved in 100 ml water) Instructions Heat oil in a frying pan on low heat. Stir fry garlic, but not browned. Add in fish cake slices and stir fry it till slightly browned. Sprinkle black pepper powder over the fish cakes slices and fry it evenly.  Add in french bean and stir fry it till cooked.  Turn off the heat for 30 seconds. Pour the starch water over the french bean and fish cake slices. Do a quick stir to give a nice even coating.  You can serve it with a hot bowl of porridge. 

  Ingredients 750 grams whole prawns (peeled, deveined) 4.5 tablespoons cooking oil 3-4.5 spring onion 3-4 slices ginger 7 cloves garlic 1 tablespoon light soy sauce 4 tablespoons rice wine Instructions Add oil, ginger, spring onion and garlic in a non-stick pan over medium heat. Fry untill they are slightly golden.  Turn up the heat and add the light soy sauce, rice wine and prawns. Stir fry for 2 minutes untill they are completely cooked through.  Sprinkle 1 tablespoon of rice wine and turn off the heat. You can serve the dish with either rice or noodles. 

  Ingredients 2 tablespoons extra olive oil and more serving 1 medium yellow onion, chopped 1/2 teaspoon sea salt Freshly ground black pepper 1 pound white button mushrooms, stemmed and sliced shittake mushrooms, stemmed and sliced 2 garlic gloves, grated 1/4 cup dry white wine 3 cups vegetable broth 1 tablespoon tamari / light soy sauce 1 tablespoon fresh thyme / basil leaves, plus more for garnish 1/2 cup whipping cream / heavy cream, optional plus more for serving Chopped parsley for garnish Instructions Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt and several grinds of pepper and cook it for 2 minutes or untill softened slightly. Add half the mushrooms and cook, stirring it occasionally for 5 minutes or untill softened. Add the remaining mushrooms and cook for another 5 minutes.  Stir in the garlic, followed by the wine, broth, tamari and thyme. Cover and simmer it for 15 minutes.  Allow the soup to cool slightly, then transfer tw...

  Ingredients 200 grams broccoli 10-12 large scallops 4-5 slices ginger 1/2 spring onion 1 1/2 tablespoon wolfberries (dried) Condiments 2 tablespoons vegetable oil 1/4 teaspoon sodium bicarbonate (To blanch broccoli) 3/4 teaspoon salt Condiments for brown sauce slurry 1/2 tablespoon oyster sauce 1/2 teaspoon salt 1 teaspoon light soy sauce 2 teaspoon corn starch 50 ml water Instructions Preparation method Cut the broccoli into bite-size pieces Cut the ginger into thin slices Wash the spring onion and cut it into 4-5 segments. Rinse the wolfberries, drain and set it aside. Mix all the ingredients for the brown sauce slurry and set aside. Cooking Method In a pot, blanch the scallops in boiling water for about 5 minutes. When it is done, drain and pat them dry. Add 1.5 litres of boiling water, 1/2 teaspoon salt, 1/2 tablespoon of oil and sodium biocarbonate into the wok.  Blanch the broccoli stems for 2 minutes, followed by the florets for a further 4 minutes. Remove the broccol...