How To Cook Chinese Watercress Soup

 

Ingredients

• 1 bundle watercress
• A few dried mushrooms, washed, stemmed and blanch in hot boiling water for 10-15 minutes. Slice them thinly
• 2 dried honey dates
• 1/2 carrot, peeled and chopped
• 6-8 Chinese red dates
• 1 cup chicken stock
• 1 cup of water
• 2 tablespoons goji berries
• 1 teaspoon salt

Instructions

1. Pour in 1 cup of chicken stock + 1 cup of water into the saucepan to boil for about 10 minutes. Add in 1 teaspoon salt. 
   
   
   
2. Throw in the carrots, sliced mushrooms, honey dates and Chinese red dates. Allow it to simmer for 15 minutes. 
   
   
   
3. When the carrots have softened, bring the broth up to a boil and add the watercress in the saucepan. 

   

   
   
4. Keep the soup on a medium to low heat so that it gently simmers for another 20 minutes. 

   

   
   
5. Add in the goji berries in the last 10 minutes. To serve, enjoy it as it is or pour it over your rice! 

How to Cook Chicken Bolognese Sauce

 

Ingredients

• 150 grams minced chicken / pork
• 3 tablespoons chopped onion
• 2 tablespoons garlic, chopped
• 1 tablespoon parsley
• 4 tablespoons chopped carrots
• 1 tomato, cut into wedges
• 4 tablespoons chopped celery

Seasonings

• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon LP Sauce
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 1/2 cup of water

Instructions

1. Heat 1 tablespoon of oil in a frying pan / wok
2. Add chopped onion, garlic and parsley to saute till it becomes aromatic.
3. Add chopped carrot, celery and tomato. Stir fry it for 3 minutes.
4. Add minced chicken / pork to stir-fry till it is well-combined.
5. Add seasonings to cook over medium-low heat untill the sauce thickens.
6. Serve the cooked chicken bolognese sauce immediately with either a bowl of rice or a plate of spaghetti / pasta. 
   

   

   
   
   
   

How to Cook Garlic Green Beans

 

Ingredients

• 1 pound of trimmed green beans, washed, drained and halved
• 1 teaspoon salt
• 8 to 12 garlic cloves, sliced thinly
• 1 small onion (1/2 cup), sliced or chopped
• 1 tablespoon vegetable oil
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil

Instructions

1. Bring 3 cups of water in a large wok or pot to boil over medium-high heat. Stir in the salt. 
   
   
   
2. Add the beans and cook it for 7 minutes. Stir it around with a wooden spatula to cook evenly.
3. Remove it from the heat. Drain the beans through a strainer over a bowl. 

   

   
   
4. Reserve 1/2 cup of the cooked bean water for later use. 

   

   
   
5. Put the same pot / wok back on the stove. Turn the heat to medium-high.
6. Add the vegetable oil and garlic. Stir it with a wooden spatula for 7 minutes untill the garlic starts to brown and crispy. 

   

   
   
7. Add the beans, the reserved 1/2 cup cooked bean water, light soy sauce and onion. 

   

   

   

   
   
8. Cook it for about 5 to 6 minutes, occasionally turning and flipping with a wooden spoon or a pair of tongs untill the soy sauce mixture boils down and the beans are savory and tender. 

   

   
   
9. Remove it from the heat and stir in sesame oil. 

   

   
   
10. Transfer it to a serving plate with a bowl of rice. You can refrigerate the leftovers up to 1 week.