How To Cook Garlic Butter Crab Sticks

 

Ingredients

• 1 packet of crab sticks
• 2 tablespoons of unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• salt and pepper to taste

Instructions

1. Melt the butter in a skillet. 
   
   
   
2. Add the minced garlic and cook it for about 30 minutes or untill fragrant. 

   

   
   
3. Add the crab sticks and cook it for 2-3 minutes, or untill heated through. 

   

   
   
4. Stir in the green onions, salt and pepper. 

   

   
   
5. Serve it immediately as a snack, appetizer or side dish. Enjoy!

How To Cook Creamy Cauliflower Soup

 

Ingredients

• 1/2 head large cauliflower, chopped
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 cup of milk
• salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped parsley for garnish

Instructions

1. In a large pot or saucepan, heat the olive oil over medium heat. 
   
   
   
2. Add the onion and garlic. Saute them for about 5 minutes untill softened. 

   

   

   
   
3. Add the chopped cauliflower and vegetable broth to the pot. Bring it to a simmer and cook for 15-20 minutes untill the cauliflower is tender. 

   

   

   
   

   

   
   
4. Remove the pot from the heat. 
5. Use an immersion blender to puree the soup untill smooth and creamy. 

   

   

   
   
6. Stir in the milk, nutmeg, salt and pepper. 

   
   
7. Heat the soup over low heat untill warmed through. 

   

   
   
8. Serve the soup hot. Garnish it with chopped parsley. Enjoy! 

How To Cook Hot & Sour Soup

 

Ingredients

• 100 grams boneless chicken breast
• 4 cups vegetable stock
• 3-4 shiitake mushrooms (pre-soak them in warm water for 30 minutes)
• 50 grams firm tofu, cut into small cubes 
  
• 50 grams bamboo shoots 
• 1/2 cup shredded carrot
• 30 grams shimenji mushrooms (or any fresh mushroom)
• 1/2 teaspoon ginger, finely chopped
• 1/2 teaspoon garlic, finely chopped
• 1 egg
• 2 spring onions, cut into thin slices

Seasonings

• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon white vinegar
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• salt to taste
• 1 tablespoon corn starch
• 1/4 cup water

Instructions

• Beat 1 egg in a bowl and set it aside. 
  
  
  
• Mix the corn starch and water in a small bowl. Set it aside. 

  

  
  
• Pour the chicken stock into a large pot. Bring it to a boil on medium-high heat. 

  

  
  
• Add the chopped garlic, ginger and chicken meat and let it simmer for 2 minutes. 

  
  
• Add in the shiitake mushrooms, cut tofu and bamboo shoot slices. 

  

  

  

  
  
• Add in the needle mushroom and shredded carrots. 

  

  

  

  
  
• Add in all the seasoning ingredients into the pot., followed by the corn starch mixture and sesame oil. 

  

  
  
• When the soup starts to thicken, pour in the egg slowly and stir it gently into one direction. 

  
  
• Make a taste test and adjust salt and pepper according to your desired taste. 

  
  
• Turn off the heat and sprinkle the chopped onions. 

  

  
  
• Transfer it to serving bowls. Serve the soup dish immediately while it is still piping hot. Enjoy!

How To Cook Cauliflower Stir-Fry

 

Ingredients

• 1/2 large head cauliflower
• 2 tablespoons vegetable oil
• 2 slices ginger on medium-high untill it 
• 3/4 cup chicken stock (without MSG)
• some cut spring onion
• 1 tablespoon sesame oil
• 1/4 teaspoon salt

Instructions

1. Wash and cut cauliflower into florets. Shake away as much water as you can.
2. Heat up the wok on medium-high heat untill it starts smoking. .
3. Add oil and swirl it around to coat the wok.
4. Add ginger slices and stir it briefly to infuse ginger essence into the oil. 
   
   
   
5. Add the cut cauliflower into the wok. Stir it to coat it together with the oil. 
   

   
   
   
6. Add salt. Keep stirring it untill the florets start to show brown spots for about 2 minutes. 
7. Reduce the heat to medium low.
8. Add the chicken stock and cover the lid. Stir it occasionally. 

   
   
9. Let it simmer for 2-3 minutes. By then, the florets should be soft, not crisp. 

   
   
10. Add spring onions. Give everything a toss and turn off the heat. 

    

    
    
11. Add sesame oil and mix it together with the florets. Serve it immediately. 

How To Cook Stir-Fry Chicken with Vegetables

 

Ingredients

• 1 pound chicken leg, shredded 
  
  
  
• 2 tablespoons olive oil
• 3 garlic cloves, minced 
  
  
  
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sweet paprika
• Juice of 1/2 lemon
• 1 teaspoon thyme or rosemary

For the vegetables

• 1 carrot, chopped into cubes 
  
  
  
• 1 head of broccoli, cut into florets 

  

  
  
• 1 tablespoon olive oil
• 1 garlic clove, minced
• a pinch of salt & pepper

Instructions

1. Mix olive oil, garlic, salt, pepper, sweet paprika powder, lemon juice and thyme. 
   
   
   
   
   
   
2. Coat the chicken pieces well with the marinade for at least 30 minutes. 

   

   

   
   
3. Sear the marinated chicken pieces on both sides untill they turn golden brown.

   

   
   
4. Boil the cut carrots in salted water for 5 minutes. Drain it.

   

   
   
5. Steam the broccoli for 4 minutes  to maintain its bright colour and fresh taste. 

   

   
   
6. Heat olive oil in a pan. 
7. Add garlic, followed by the carrots and broccoli. 

   

   

   
   
8. Stir-fry for 2 minutes with salt and pepper. 
9. Throw in the cooked chicken meat and mix all the ingredients together. 

   

   
   
10. Drizzle with the juices from the cooked meat for extra flavour. 
11. Serve the dish with a bowl of hot rice.