Simple life...

Fried White Radish Cake Ingredients: 550g shredded white radish 125ml water 25g Chinese sausage (optional) — chopped finely 25g dried shrimps — soaked, roasted and chopped finely Mix together to make a watery batter: 300g rice flour 50g 'tung mien' flour 650ml water Seasoning : 1 tsp salt 1 1/2 tbsp sugar 1 tsp chicken stock granules 1/2 tsp pepper 1/2 tsp ground black pepper 4 shallots — sliced thinly and fried till crispy Method: COMBINE radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has evaporated. Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well. Cook mixture for 2 to 3 minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste. Pour the paste into a greased 20 to 21cm square cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat f...

Dried Oyster Groundnut Porridge Ingredients: 50g rice, soaked for an hour and drained 25g glutinous rice, soaked for 30 minutes, drained 30g dried oysters, soaked and coarsely chopped 75g groundnuts, soaked for 30 minutes, drained 2 1/2 litres water Seasoning (A) 1/4 tsp salt 1/4 tsp sugar 1/2 tsp sesame oil Seasoning (B) 1/2 tsp salt 1/2 tsp sugar 1/4 tsp pepper 1 tsp light soy sauce 1 tsp sesame oil 1 tsp chicken stock granules Garnishing Chopped spring onions, Chinese celery and young ginger, finely shredded. Method: Marinate chopped oysters with seasoning (A). BRING water to a boil in a deep saucepot. Add both types of rice. Cook until rice is semi-cooked. Add oysters and groundnuts. Continue to cook over a gentle flame for 1 1/2 hours until rice turns into a congee. (If congee is too thick, add a little more water.) Keep stirring the congee to prevent it from being burnt on the base of the pot. Add seasoning (B). To serve: Place 1/2 tsp ginger shreds and a ...

Ingredients 1. Fish 2. Salt 3. cooking oil for pan frying 4. 3 table spoon light soya sauce 5. 1 table spoon sugar 6. ½ table spoon dark soya sauce (optional or reduce amount) 7. 1/3 cup water 8. 1 clove garlic Method 1. If processing whole fish, de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet, just rinse with water. Drain dry. 2. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 3. Peel and cut the garlic into small pieces. 4. Mix the sugar, soya sauces and water in a bowl and set aside. 5. Pan fry the fish. It is important the oil is very hot (with some light fumes coming out), and you put the fish down slowly. This will ensure the fish surface contact the oil first and sufficiently to have the outer layer coated before it touches the pan. This will prevent the fish from sticking on the pan. Leave it frying with low flame till fish is almost cook be...

350g chicken fillet, skinned and fat trimmed off 1½ tbsp honey 1/2 tbsp oyster sauce 1 tbsp Worcestershire sauce 2 cloves garlic, finely chopped 1/4 tsp pepper 1/4 tsp salt 1/2 tsp paprika 1 tbsp olive oil 4 pineapple rings in syrup, well drained 2 tomatoes, halved Combine all marinade ingredients in a mixing bowl. Add chicken fillet in the marinade and set aside for several hours or preferably overnight in the refrigerator. Brush a grill pan lightly with oil and grill the marinated chicken meat for 8 – 9 minutes on each side or until meat is cooked. Grill the halved tomatoes and pineapple rings until just soft. Remove and serve grilled chicken meat together with the herbed rice.

200g plain flour 1/4 level tsp salt 120g cold unsalted butter, cut into 1cm cubes 1 cold egg, beaten Filling: 140g unsalted butter 180g fine granulated sugar 3 (grade A) eggs 220g durian flesh 180g freshly-grated coconut (white part only) 1/4 level tsp salt 3 tbsp thick coconut milk TO make pastry, sift flour and salt. Place in a food processor with the cubed butter. Pulse until mixture forms fine crumbs. (If you don't have a food processor, keep the butter cold and in one piece and grate on the coarse side of a grater, directly into the flour. Mix with the fingertips until mixture forms fine crumbs. Avoid overworking.) Add beaten egg, a little at a time, until pastry starts to bind together. (Depending on the size of the egg and dryness of the flour, you may or may not need all the egg. However, if mixture looks a little dry, add a few drops of cold water.) Knead pastry very quickly and lightly until smooth. Wrap with greaseproof paper or cling film and r...

(A) 75g boned chicken breast, shredded 45g fresh shiitake mushrooms 4 pieces filament crabsticks, shredded 4 eggs For stock 400ml water 1/2 tsp sugar 1/4 tsp light soy sauce Pinch of salt 1 tbsp Maggi concentrated chicken stock Pinch of salt and sugar Dash of pepper Method Lightly scald shiitake mushrooms in hot water. Remove, drain and cut into slices. Combine chicken meat, mushrooms and crabsticks in a mixing bowl. Add ingredients (A) and toss lightly before marinating for 4-5 minutes. Arrange a little of each marinated ingredients into the chawanmushi cups and set aside. Beat the eggs and mix with all the other sauce stock ingredients. Strain the mixture through a fine wire mesh ladle. Fill up the chawanmushi cups with the custard mixture. Carefully skim off any bubbles on the top of the mixture. Place cups in a steamer. Cover the chawanmushi cups with microwave plastic wrap. Steam over gently boiling water for about 20 minutes or until the custard...

Bird's Nest with Ginseng 50g bird's nest 20g sliced ginseng ( pau som ) 100–125g rock sugar 500ml water Soak bird’s nest in water until soft. Pick out any foreign matter such as twigs and tiny feathers. Wash nest in several changes of water until it is spotlessly clean.  Place all ingredients in a tureen and double-boil for 2–2½ hours in a slow cooker. Serve the delicacy warm.