How to Cook Sauteed Cabbage and Carrots with Shitake Mushrooms

There is a perfect way to use relatively inexpensive vegetables such as cabbage and carrot to cook them. A lovely side dish which is a very quick and easy recipe to prepare with simple fresh ingredients.

Ingredients

1/2 head cabbage (finely shredded)

1 carrot (shredded)

2 garlic cloves

4 shiitake mushrooms, stemmed and sliced

1/2 medium onion (finely chopped)

1/2 teaspoon fresh (minced) ginger

1/8 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon white vinegar

1 tablespoon canola oil

Recipe

1. Heat canola oil in a saucepan over medium heat.
2. Add onion and cook it untill soft.
3. Add ginger and garlic, cook and stirring it frequently for 1 minute.
4. Add carrots, cabbage, shitake mushrooms, salt and black pepper. 
   
   
   
5. Cook it for 10 minutes, stirring occasionally. 
6. Add the vinegar and stir to combine all the ingredients together. 
   
   
   
7. Serve the dish immediately.

How to Cook Garlic Butter Shrimps

 

Garlic butter shrimp is juicy, flavorful and works as a perfect weeknight meal. It is an ideal choice if you want to shed some pounds. They are low in carbs and calories are packed with nutrients. The antioxidants in shrimps are beneficial to our health, where they can protect our cells against damage. In addition, they can prevent wrinkles and lessens sun damage.

Ingredients

(for 4 servings)

- 8 tablespoons (1 stick) unsalted butter (to be divided)

- 1 1/2 pounds medium shrimps (peeled & deveined)

- Kosher salt and freshly ground pepper (to taste)

- 5 cloves minced garlic

- 1/4 cup chicken stock

- Juice of 1 lemon

- 2 tablespoons chopped fresh parsley leaves

Recipe

1. Melt 2 tablespoons butter in a large skillet over medium high heat.
2. Add shrimps, salt & pepper to taste. 
   
   
   
3. Cook and stir it occasionally with a fork about 2 to 3 minutes till the shrimps turn pink. Set aside.
4. Add garlic to the skillet, cook and stir it frequently about 1 minute till it becomes fragrant.
5. Add in chicken stock and lemon juice.
6. Bring it to a boil; reduce to low heat and allow it to simmer for 2 minutes. Stir in the remaining 6 tablespoons butter, 1 tablespoon one at a time untill it melts and smooth.

How to Cook Garlic Lemon Butter Salmon

Garlic lemon butter is the easiest salmon recipe which is wrapped with delicious salmon that is buttered with garlic lemon sauce. Basically, it is a poached salmon as a main dish, but it is more appetizing to be consumed on a salad.

Eating salmon can be part of a healthy diet, where the fish is nutrient dense and is an excellent source of high-quality protein. The amount of its essential omega-3 contained in salmon not only helps to prevent heart diseases, but it can lower blood pressure and reduce risks of heart attacks too.

Ingredients

• 1 lb (0.4kg) salmon fillet
• 3 cloves minced garlic
• 1 1/2 tbsps lemon juice
• 1 1/2 tbsps honey
• 2 tbsps (melted) butter
• 3 dashes white pepper
• 1/4 tsp salt
• dash of parsely 
• sliced lemons for garnishing

Recipe

In a small bowl, mix the garlic, lemon juice, honey, butter, white pepper and salt together. Whisk to combine well. 

   

2. Rinse the salmon with cold water and pat it dry with paper towels. Transfer it to a big                  sheet of aluminum foil and drizzle the mixture of the garlic lemon butter onto                              the salmon. 

3. Coat it well and top parsley on the salmon. Wrap it up tightly and steam it for about 20

    minutes or untill the salmon is cooked through.

How to Cook Fried Tumeric Rice Vermicell With Vegetables

 

Tumeric is known as a popular food additive for its yellow colour that imparts to food. It is often used for numerous condiments and preparing foods. The most prepared variety of it is more commonly used for cooking.

This tumeric spice is mainly used in Thai cuisine in fish and other curries. It does contains a spicy taste to that of ginger. In fact, it works nicely with vegetables, meats and fish which can be added to your cooking repertoire.

Ingredients

• 250grams dry rice vermicell
• 250grams fine cut salad (or you can choose your preferred vegetables)
• 1/2 bulb garlic, peeled & chopped
• 2 eggs
• Pickled red onion (mix) - 1 red onion, 1 lime juice (Used lemon as substitute) & 1 tbsp sugar
• Tumeric water (mix) - 1 tsp tumeric powder & 1 tbsp water
• Seasoning sauce (mix) - 2 tsp salt. 1 tbsp sugar & 1 tbsp fish sauce

Instructions

1. Add boiling water to the dry rice vermicell for 3 minutes, drain & wash in cold water & drain it again.
2. Add 2 - 3 tbsp of oil into hot pan
3. Knock in 2 eggs and scramble them together. Dish up. 
4. Add 2 tbsp of oil into the hot pan.
5. Add chopped garlic. Keep stirring it till it turns golden brown.
6. Add the rice vermicell and mix it well to avoid the garlic from burning. 
7. Add the tumeric water (mix)
8. Rinse the cup and add 1 tbsp of water to the pan.
9. Add 2 - 3 tbsp of oil.
10. Keep stirring to mix the rice vermicell together to bring out the yellow colour. 
11. Add the seasoning sauce mix.
12. Keep stirring to mix through 
13. Add the cooked eggs.
14. Add the pickled red onion mix.
15. Add the fine cut salad or your preferred vegetables.
16. Mix well the vegetables, vermicell and seasoning in the pan.
17. Keep frying for another 2 minutes, using high heat.
18. Fry it until the noodles look dry and fragrant. Dish up and serve!

How to Cook Stir-Fry Fish Fillet with Spring Onion & Ginger

Studies reveals that Toman is known for healing properties and has a very tender meat structure.. The fish meat is easily digested ,which is highly beneficial for patients who has undergone a surgery or for women who had gone through C-section. Not to mention that it contains the highest protein content which aids in muscle repair and formation.

Ingredients

• 1/2 Toman Fillet
• 1 clove minced garlic
• 10 slices of ginger
• 1 bunch of spring onion (cut into small sections)

Fish marinade

• 1 tablespoon Shaoxing wine
• 1/2 teaspoon salt
• 1/2 tablespoon sugar
• 2 teaspoons corn flour
• 1/2 teaspoon white pepper
• 1 egg white

For seasoning

• 1 teaspoon oyster sauce
• 1/2 tablespoon light sauce
• 1/2 tablespoon chicken powder
• 150ml of water

RECIPE

                       Marinate the sliced fish based on the fish marinade section.

Heat up oil and blanch the marinated fish slices in it for one minute. 

Reserve one tablespoon of oil in the wok, add in the minced garlic, white parts of the spring onion & ginger slices. Stir fry them together till it becomes aromatic. 

Add all the seasoning ingredients into the wok and allow it to simmer till it boils. Add in one corn flour to thicken the seasoning. Add in the blanched fish slices and green parts of the spring onion. Stir & mix them altogether. Turn off the flame and ready to serve the dish.

How to Cook Prawn Noodle Soup

Prawn Noodle Soup is basically an Asian popular dish in Singapore, which is loved by many. It can be found at hawker centres and are sold not just hawkers alone but also across the continent by vendors too. It takes a lot of efforts and comes to a certain level of skill to bring out the right combination of sweet and savoury flavors.

Mainly, the ingredients to cook this soup recipe are the yellow noodles, prawns, bean sprouts, pork loin and ribs. For seasoning, Kang Kong vegetables, chilli soya sauce and fish sauce are crucial ingredients that bring out the flavors of the prawn noodle soup.

Ingredients: 

 

• 500 grams pork ribs (blanched with hot water)
• 500 grams prawns (remove shells and heads. Set it aside)
• 1 tbsp oil
• 2 cloves garllic (sliced)
• 220 grams pork loin
• 2 star anises
• 3 tbsp brown sugar
• 1 litre boiling water
• dashes of white pepper (alternatively, u can use 2 tbsp white peppercorns)
• 30 grams rock sugar
• 2 teaspoons salt
• 1 tbsp fish sauce
• 1 tbsp dark soya sauce
• salt & pepper (to taste)
• 200 grams yellow noodles

Instructions

• Heat oil in a pot / saucepan. Add garlic and fry it for 30 seconds. Add in the prawn shells and heads, brown sugar and saute untill they are fragrant and the colour changes to orange. 
  

  

  

  

  

  

  
  
• Add water and bring it to a boil. Let it simmer for 20 minutes. 
  
  
  
  
  
  
  
  
  
• Strain the stock and discard the shells.
  

2) Make soup base 

• Pour the prawn stock into another clean pot / saucepan. Bring it to a boil. 
  
  
  
• Add the blanched pork ribs, star anise, cloves, white peppercorns, rock sugar, fish sauce and salt. Bring to a boil and let it simmer for 1 1/2 hours or till the ribs are tender (cooked). 
  

  

  

  

  

  
• Bring it to a boil and let it simmer for 1 1/2 hours or untill the ribs are tender but not falling apart.

  

  
  
  
• Taste and add more salt, sugar and pepper if needed. Add more dark soya sauce if you need more colour. 
  
  

3) Blanch the prawns and lean pork

• Blanch the prawns you will be serving with the noodles briefly in the soup base untill they become pink and cooked through. Remove and set aside.
• Using the boiling soup base, blanch the pork loin till cooked, Remove and cut the pork loin into thin slices.

4) Serve

• Bring a small pot of water to a boil. Then portion out the noodles in a handful. Blanch the bean sprouts altogether. 
  
  
• Transfer them into individual bowls
• Top the bowls with prawns. 
  
  
  

  
  
  
• Ladle hot soup over the bowl and serve it immediately.