How to Cook Chinese Watercress Soup with Pork Ribs

 

Ingredients

• 1 bunch of watercress - ends trimmed and washed 
  
  
  
• 300 grams pork ribs 

  

  
  
• 6 to 8 dried red dates
• 1 carrot - peeled and cut into large chunks 

  

  
  
• 3 tablespoons goji berries
• 2 honey dates
• 6 cups of water
• salt to taste

Instructions

1. Blanch the pork ribs in a pot of boiling water for 5 minutes to remove the surface scum. It will give a much clearer soup to drink. Remove, rinse them and set it aside. 
   
   
   
2. Transfer all the ingredients into a soup pot and bring it to a boil. Once it is boiling, reduce it to the lowest heat and allow it to simmer for about 1 1/2 to 2hours. Or untill the pork ribs are soft. 

   

   

   
   
3. Season it with salt to taste. 

   

   
   
4. Serve it immediately. 

   

   
   

   
   

   
   

How to Cook Crispy Stuffed Toufu Puffs

 

Ingredients

• 10 tofu puffs
• 200 grams minced meat
• 100 grams assam fish paste
• 20 grams dried scallops

Seasonings

• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Instructions

1. Cut each tofu puff with am insertion using a pair of scissors. Using both hands, turn each tofu puff skin inside out. Set aside while we prepare the filling. 
   
   
   
2. Have the meat, fish paste and dried scallops to make the fillings.
3. Rehydrate the cleaned dried scallops by soaking it in water for about 30 minutes untill they soften. Drain and retain the liquid. Using a fork, break the softened scallops into strips. 

   

   
   
4. Hand-mince the meat. First, cut the meat into thin slices on both sides. Then rotate it and dice it into small pieces. Lastly, chop to minced the meat and put it into a mixing bowl. 
5. Prepare the seasonings to marinate the minced meat. 

   

   
   
6. Place the minced meat, rehydrated scallop strips and assam fish paste in a large mixing bowl. 

   

   
   
7. Add in all the seasonings. Using your hand, stir to combine everything and mix well in one direction. Mix till the meat mixture comes together in a paste.

   

   
   
8. Add a teaspoonful of filling and stuff it into the cut tofu puffs. Smoothen the filling with the back of the spoon and press the tofu skin together to make sure the filling is intact in the tofu puffs. Repeat for all the prepared tofu puffs. 

   

   

   
   
9. To deep-fry the stuffed tofu puffs, heat up the wok with cooking oil. Once the oil is hot enough, a steady stream of bubbles will appear from the submerged end of the chopstick. 

   

   
   
10. Put in stuffed tofu puffs and fry for 2 to 5 minutes on each side untill they turn golden, crunchy and browned at the edges before flipping them over. 

    

    
    
11. Dish out and drain them on kitchen towels before serving it. 

    

    
    
12. These crispy stuffed fried tofu puffs can be served on its own as a finger food. Taste great if you dip it into some sweet chilli sauce. Enjoy!

How To Cook Stir-Fried Napa Cabbage with Shiitake Mushrooms

 

Ingredients

• 1 tablespoon toasted sesame oil
• 1/4 cup shaoxing rice wine or water
• 1 onion, sliced
• 4 cloves garlic, sliced
• 1 medium head napa cabbage, leaves halved lengthwise and thinly sliced
• 1/2 pound stemmed and sliced shiitake mushrooms
• 1 to 2 tablespoons light soy sauce
• Pepper to taste

Instructions

1. Heat the sesame oil in a large wok or pan over medium-fire.
2. Add the onion, garlic and mushrooms. Stir-fry it for about 4 to 5 minutes. 
   

   
   

   
   

   

   
   
3. Add the cooking wine and cabbage. 

   

   

   
   
4. Stir-fry it over medium-high heat untill the cabbage is tender-crisp and the mushrooms tender for about 6 to 8 minutes. 

   
   

   
   

   

   
   
5. Add the light soy sauce and pepper. Serve it immediately. 

   

   

   

   
   
   

   
   

   
   

How To Cook Sesame Shrimps

 

Ingredients

• 8 pieces shrimps (peeled, deveined & tails off)
• Oil (for deep-frying)
• White sesame seeds (for garnishing)

Frying Batter

• 1 tablespoon all-purpose flour
• 1 tablespoon corn starch
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 egg
• 1 tablespoon water

Sauce

• 1 tablespoon light soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons sugar
• 2 teaspoons corn starch
• 1/3 cup of water

Instructions

1. Rinse and pat the shrimps dry with paper towels. Set it aside.
2. Combine all sauce ingredients into a bowl. Set it aside.
3. Mix all the frying batter ingredients in a bowl. Whisk the batter untill you can see lumps no more and it is smooth. 
4. Add the shrimps into the batter and coat them evenly. 
   
5. Heat the pan with 2 to 3 inches of oil for deep-frying. Gently drop the shrimps into the oil one at a time. Loosen them up immediately with a pair of chopsticks or tongs to avoid them sticking together. 

   
   
6. Deep-fry the shrimps to golden brown on both sides. Remove them from the oil with a strainer or a slotted spoon. 

   

   
   
7. Place the fried shrimps on a plate lined with paper towels. Discard the oil in the wok.

   

   
   
8. Add the sauce into the wok. Keep stirring it untill it thickens. 

   
   
9. Transfer the fried shrimps to the wok. Stir them continuously untill they are evenly coated with sauce. 

   
   
10. Garnish the shrimps with white sesame seeds and chopped spring onions. Serve it immediately. 

    

    
    

How To Cook Egg Noodles With Mushrooms Soup

Ingredients

• 1 roll fried egg noodles
• 12.5 grams minced meat 
• 0.25 piece fishcake, sliced into pieces
• 0.5 stalk sio peck chye / chye sim, cut into segments

  

  
  
• 1.25 pieces dried shiitake mushrooms, rehyrdrate and slice them
• 0.25 teaspoon sugar
• 1.25 pieces button mushrooms, cut into thin slices 
• 0.25 carrot, cut into florets
• 0.75 cloves garlic, chopped

Marinade (Meat)

• 0.25 teaspoon light soy sauce
• 0.13 teaspoon sesame oil
• 0.25 teaspoon cornstarch

Seasoning for Egg noodles

• 0.25 teaspoon oyster sauce
• 0.25 teaspoon light soy sauce
• 0.25 teaspoon sesame oil
• 0.25 teaspoon dark soy sauce
• 0.06 teaspoon ground white pepper

Gravy for Egg Noodles

• 0.25 can mushrooms soup (Campbell brand)
• 0.06 teaspoon salt
• 0.06 teaspoon  ground white pepper
• 0.25 teaspoon dark sauce
• 0.25 teaspoon cornstarch (for thickening gravy)
• 0.25 tablespoon water (for thickening gravy)

Instructions

1. Marinate the meat with light soy sauce, sesame oil and cornstarch.for 15 minutes.
2. Cut fishcake into thin slices
3. Wash the green vegetables, rinse and cut it into segments
4. Mince the garlic.
5. Soak dried shiitake mushrooms and cut into thin strips. 
   
   
   
6. Slice button mushrooms into thin pieces.
7. To cook the egg noodles, bring water to a rolling boil in a pot. Scald it in hot water till al dente. Remove it and drain well. 
   

   

   
   
   
8. Place seasonings for noodles in a shallow and wide bowl. Add in the cooked egg noodles, toss to mix well with the seasonings. 

   

   

   
   
9. Transfer the mushroom soup from the can into the mixing bowl. Top it up with 1 1/2 can of water. Stir to mix it into a smooth gravy and set it aside. 

   

   

   
   
10. Heat up 1 tablespoon cooking oil.
11. Add in minced garlic and stir-fry it till fragrant and garlic turns light brown in colour. 

    

    
    
12. Add in shiitake mushroom strips and sugar. Stir-fry it till fragrant. 

    

    

    

    
    
13. Next, add in the marinated meat and stir-fry it till it is thoroughly cooked. 

    

    

    
    
14. Add in the fish cakes, stems of sio peck ckye / chye sim, sliced button mushrooms and carrots. Continue to stir fry it to mix it altogether. 

    

    

    
    
15. Pour in the mushroom liquid soup and stir it well. 

    

    
    
16. Cover the pan on medium-heat. Allow it to simmer and bring the mushroom soup to a boil. 

    

    
    
17. Add in the leafy part of sio peck chye / chye sim and seasonings. Stir to mix it till combined. 

    

    

    

    
    
18. Before dish up, thicken the gravy with cornstarch solution.
19. Using a ladle, pour the gravy onto the prepared egg noodles on the serving plate.