Blanched Cockles with Garlic

 

Ingredients

• 350 grams cockles
• 1 red chilli, de-seeded and chopped finely
• 2 tablespoons minced garlic
• 1/2 tablespoon cooking oil
• 1/2 tablespoon Chinese cooking wine
• 1/2 tablespoon light soy sauce
• chicken powder / salt to taste

Instructions

1. Prepare the garlic by heating up oil in the pan. Add in chilli and garlic. Stir fry it t ill fragrant but not browned.

   

   
   
2. Add in chinese cooking wine, light soy sauce and salt. Add in a pinch of sugar too. 

   

   
   
3. Stir to coat well together.
4. Let the seasoned garlic to cool. 

   

   
   
5. Now, scrub the cockles clean with a toothbrush.
6. Soak clams in salted water to let "spit" out sand.
7. Boil a pot of water enough to cover the cockles.
8. When the water is boiling, turn off fire and throw in all the cockles.
9. Drain them out in 3 seconds.
10. Place them in cool water and drain to cool it.
11. Remove half the shells and any dirt that may be still intact. 
12. Place some seasoned garlic on each cockle and place them on a dish. 

    
    
    
13. Chill it in the fridge for at least 30 minutes. For best results, you can steam it for about 5 to 8 minutes. 

    

    
    

How To Cook Chinese Chicken Curry (Version 2)

Ingredients

• 18oz chicken breast / chicken thigh
• 1/2 sweet onion, sliced
• 1/2 bell pepper
• 1 cup green peas
• spring onions, chopped (for garnish)
• 3 tablespoons vegetable oil
• 1/2 tablespoon garlic, chopped

Chicken seasonings

• 1 1/2 tablespoon light soy sauce
• 1/2 teaspoon white pepper

Curry Sauce Ingredients

• 2.25 cup low sodium chicken stock
• 1 1/2 tablespoon curry powder
• 1/2 teaspoon Chinese 5 spice powder
• 0.75 teaspoon Tumeric powder
• 0.75 teaspoon chilli powder or paprika powder
• 0.75 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon corn starch
• 1/2 tablespoon plain flour

Instructions

1. Cut the chicken breast into thin strips. Season it with a tablespoon of light soy sauce and 1/4 teaspoon white pepper. Mix it well and set it aside.
   

   
   
   
2. Prepare the ingredients by cutting up the onion and bell peppers into small cubes. Finely chop the garlic cloves. 
3. In a medium pot, add chicken stock, tumeric + curry powder, 5 spices, chilli / paprika powder, corn starch and plain flour. 

   

   
   
4. Add salt and sugar to taste. Whisk it well to dissolve all ingredients evenly. 

   
   

   

   
   
5. Turn the heat on and cook on medium-low heat. Stir it continuously untill the sauce starts to thicken. Once it thickens, turn off the heat and set it aside to keep it warm.
   
6. In a large pan or skillet, drizzle 2-3 tablespoons oil. Add the chicken strips and stir fry it on medium-high heat for 2 to 3 minutes untill cooked thoroughly. 

   

   

   
   
7. Push the cooked chicken to one side of the pan and add the chopped garlic in. Stir it for a few seconds and follow with the onion, pepper cubes and green peas. 

   

   
   

   
   
   
8. Pour in the curry sauce in, stir it well to combine all the ingredients evenly. Let it cook for another 1 to 2 minutes. 

   
   
9. If the sauce is too thick, add a bit of warm water. Adjust the sauce thickness to your preference.
10. Remove the pot from heat and transfer it to a serving plate. 

    

    
    
11. Serve it over a bowl of steamed rice and garnish the plate with chopped spring onions to make it a delicious meal. 

How To Cook Garlic Prawns

Ingredients

• 375 grams prawns
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2.25 tablespoon extra virgin olive oil
• 2.25 teaspoon finely chopped garlic cloves

Garlic butter sauce

• 30 grams unsalted butter
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon parsley, finely chopped for garnishing

Instructions

1. Marinate the prawns with 1 tablespoon olive oil and black pepper. Gently toss them together and set it aside for 20 minutes. 
   
   
   
2. Heat tablespoon olive oil in a large non-stick frying pan or wok over high heat. 
3. Place half the prawns in the pan. Sear each side for just 45 seconds, using a pair of tongs.

   
   

   

   

   
   
4. Bring all the prawns back into the pan. Add in the garlic and stir it for 30 seconds. 

   

   
   

   

   
   
5. Add the dry white wine. Stir it around the pan. Scrape the bottom of the pan untill the wine evaporates for around 30 seconds. 
   
6. Scatter butter across the pan and add in the lemon juice. Swirl the butter around it untill it melts.
7. Transfer the prawns and all the butter sauce onto a serving plate. Garnish the plate with chopped parsley. 

How To Cook ABC Soup with Vegetables & Chicken

 

Ingredients

• 450 to 500 grams chicken drumsticks / drumlettes
• 1 potato, cut into big cubes
• 1 carrot, cut into big cubes
• 1 tomato, cut wedges
• 1 big onion, cut into big cubes
• 1 thumb ginger, cut into thin slices
• 1 stick of celery, cut into thin slices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1.5 spring onion, cut into thin slices
• 1 1/2 cup of water

Instructions

1. Gather all the ingredients by cutting all the vegetables into large cubes and slices.
2. Fill a large pot with water and bring it to a boil. Add the chicken pieces and blanch them in it for 5 minutes. 
   
   
   
3. Drain the water out and rinse the chicken with cold water. 
4. Place the chicken pieces back into the pot along with the carrots, potato, sweet corn, onion, celery and ginger slices. 

   

   
   
5. Pour the water in and bring it to a boil. Do add enough water to cover the chicken and vegetables. 

   

   
   
6. Add salt to taste. Reduce the heat. Close the lid and allow it to simmer under low-medium-heat for 30 minutes.
7. Add the tomatoes. 

   

   
   
8. Continue to cook it for another 15 minutes. Or untill the chicken and vegetables are tender.
9. Add freshly ground black pepper and adjust salt to taste. 

   

   
   
10. Transfer it to a serving bowl, sprinkle chopped spring onions. 

    

    
    

How To Cook Broccoli and Mushrooms in Oyster Sauce

Ingredients

• 1/4 bunch broccoli in pieces
• 1/8 lb mushrooms, sliced
• 1/4 tablespoon garlic. minced
• 1/8 cup of water / chicken stock
• 1/2 tablespoon vegetable oil
• 1/2 tablespoon oyster sauce

Instructions

1. Clean and wash the broccoli. Trim it into bite-size pieces. Lightly peel the stalks and slice it into diagonal medallions. 
   
   
   
2. Heat wok on high-heat. Add the oil when the oil is hot. Add the broccoli. 

   

   
   
3. Stir-fry the broccoli rapidly untill it is covered in oil.
4. When the wok is no longer oily, add a splash of water or chicken stock, continue to stir fry it constantly for 3 minutes, replenishing it whenever the wok becomes dry. 

   

   
   
5. Toss in the prepared mushrooms and the garlic. 

   

   

   
   
6. Add half the oyster sauce, stir it and cover with the lid. 

   

   
   
7. Allow it to simmer at medium-heat for 2 minutes. 
8. Serve the dish with the remaining oyster sauce. 

   

   
   
   
   
   
   
   

How To Cook Stir-Fried Scallops and Broccoli with Oyster Sauce

 

Ingredients

• 300grams large scallops
• 250grams broccoli, cut into bite size pieces
• 25grams carrots, sliced
• 1 teaspoon minced garlic

Sauce mix

• 2 tablespoons Lee Kum Kee Premium Oyster Sauce
• 1 tablespoon Lee Kum Kee XO Sauce (substituted it with hoisin sauce)
• 1 1/2 teaspoon cornflour
• 4 tablespoons water

Instructions

1. Blanch the scallops in boiling water for 30 seconds. Drain and set it aside. 
   
   
   
2. Blanch broccoli and carrots in boiling water for 1 minute. Drain and set them aside. 

   

   
   
3. Saute minced garlic in a hot wok with 1 tablespoon oil untill fragrant. 

   

   
   
4. Add scallops, broccoli, carrots and sauce mix. Stir fry for 2 minutes untill it is heated through. 

   

   

   
   
5. Serve the dish immediately.