The kind japanese curry that my kids luv...

The kind japanese curry that my kids luv... yummy!

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Recipe: Steam Cod Fish with Wolfberry (枸纪子)

Ingredients 1. 1 slice of cod fish 2. ½ teaspoon salt 3. 2 slice ginger 4. 2 tablespoon wolfberry Method 1. Wash the fish, drip dry and rub evenly with salt. 2. Rinse the wolfberry. Leave it damp and set aside for 15 mins to soften. 3. Place fish on a plate, lay the slice ginger and wolfberry on top of the fish. 4. Steam for 10 mins under high heat. 5. Serve hot.
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Recipe: Braised Duck Wings and Feet

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Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.
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Recipe: Frog porridge

Ingredients: Ikan bilis Rice Ginger slices Frog legs Instructions: Prepare porridge stock by boiling ikan bilis in 3/4 pot of water for about 30 minutes. Sieve ikan bilis away, remaining only the stock. Put half cup of rice (about 80 grams for 2 to 3 persons) and 3 to 4 slices of ginger into the stock and boil for another 45 minutes. Lastly, with the fire still on, add in cleanly chopped fresh frog legs and cook for another 5 to 8 minutes. Served warm!
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