Stir-fry Sliced Chicken, Leng Ngau with Nam Yue by me

First time using Nam Yue (Fermented Red Beancurd). Thankfully under MIL guidance, I got it right the first time :-)

I have saved half of the chinese lotus from the soup earlier, you can view it here, for this stir-fry. Marinade sliced chicken with oyster sauce, light soya sauce and a pinch of corn flour for about 6 hours.

Heat wok with some oil. Fragrant minced garlic and shallots. Add cut chinese lotus and some water, stir-fry. Add a little nam yue (fermented red beancurd) for the optimal taste. Lower heat and let it simmer for a few minutes. Stir-fry and it is ready to be served.

Leng Ngau (Chinese Lotus) Soup by me

This is one of my favourite soup and it is easy to make too :-)

Boil a pot of water. Add some chicken bones and whole chinese lotus, do not cut it yet. You can also add either tiu phin (dried squid) or red beans for the optimal taste :-) Let it boil and then lower the heat to let it simmer for an hour or so. Salt to taste. You can remove the chinese lotus and cut it into slices before serving.

Winter Melon Drink by me

As I still have quite a lot of winter melon, MIL taught me to make ‘leong sui’ (cooling drink) out of it. It’s simple and easy to make :-)

Add cut winter melons, some dried longans and rock sugar into a pot of water. Bring it to a boil under medium heat. Once boiling, lower the heat and let it simmer for about an hour or so. You can also refrigerate it and serve it chilled which is much, much nicer :p

Stir-fry Minced Chicken with Potatoes by me

Marinade minced chicken with oyster sauce, light soya sauce and a pinch of cornflour for about 6 hours.

Blanch potatoes in a pot of water with salt. Set aside.

Heat up wok with oil, fragrant minced garlic and shallot. Add marinated chicken and stir-fry until almost cook. Add blanched potatoes and some water. Let it simmer in low fire until potatoes are soft. Season with light soya sauce and sugar to taste.

Winter Melon Soup by me

 MIL gave me some of her winter melon, fresh from her garden :-)

Boil a pot of water under medium heat. Once boiled, add in some red dates, cut winter melons, and chicken bones. After another round of boiling, lower the heat and let it simmer for an hour or so. Salt to taste.

Stir-fry Wild Boar by me

Got a big chunk of wild boar meat from MIL, had a tough time defrosting it :p Slice wild boar meat into thin slices as the meat itself is very firm. Marinade it with oyster sauce, soya sauce and a little corn flour for at least 6 hours.
Mince some garlic, shallots and ginger. Heat some oil in wok and add garlic, shallots and ginger. Stir-fry until fragrant. Add marinated wild boar meat. Add a little bit of sugar and stir-fry until it’s cook.

Tandoori Chicken Pocket from Maggi

Preparation & cooking time: 30 mins
Serves: 4
Per person: 14 gm fat, 304 kcal (1271 kilojoules)

1/3 cup Nestle Natural Set Yogurt
2 tbsps Maggi Tandoori Mix
300 gm chicken thigh fillets

Filling:
1 cucumber, diced
1 tomato, seeded and diced
2 1/2 tbsps Nestle Natural Set Yogurt
2 1/2 tbsps onion, diced
1 1/2 tbsps chopped mint leaves
4 pcs wholemeal bread or pitta bread
Lettuce

Method:
1. Combine Nestle Yogurt with Maggi Tandoori Mix
2. Add chicken pieces and mix well
3. Place chicken pieces on a lightly oiled grill tray
4. Cook under high grill for 3 mins or until done
5. Combine filling ingredients
6. Cut pitta bread crossway in half, fill with chicken and filling
7. Serve immediately

Braised Mutton Cuisine from Maggi

Preparation & cooking time: 90 mins
Serves: 4
Per person: 41 gm fat, 738 kcal (3100 kilojoules)

1 kg mutton ribs, cut into pieces
1 tbsp cooking oil

A)
2 pkts Maggi Rendang Mix
6 tbsps Maggi Tomato Sauce
1 cube Maggi Chicken Stock

B)
150 gm shallots
50 gm garlic
100 gm dried chillies, soaked
50 gm fresh red chillies
1 cm galangal
2 stalks lemon grass
3 tbsps cooking oil

C)
3 stalks curry leaves
2 cm cinnamon sticks
3 petals star anise
2 pcs cardamom

1 litre water
1 cup fresh milk

Method:
1. Marinate mutton with A in a bowl
2. Mix B in a blender and grind to paste. Set aside
3. Heat oil in a saucepan, add C and stir-fry until fragrant
4. Add marinated mutton, mix together with B and stir-fry until fragrant
5. Pour in water and fresh milk. Mix well and bring to boil. Cook meat until tender

Rainbow Porridge by Emily Teo

Preparation: 15 mins
Cook: 45 mins
Serves: 4

300 gm chicken fillet, skinned and sliced
1 tsp soy sauce
1/2 tsp sesame oil
Salt to taste
Pinch of pepper
1 cup rice, washed
1 can clear chicken broth
7 cups water
1/4 cup barley, washed
1 cup diced sweet potato
1/4 cup canned red kidney beans, drained
1/4 cup canned ginkgo nuts, drained
1/2 cup dried mushrooms, soaked in water for 20 mins, stalks removed and cut into thin slices
1/2 cup frozen green peas
Chopped spring onions to garnish

Method:
1. Marinate chicken with soy sauce, sesame oil, salt and pepper. Set aside
2. Boil rice with chicken broth and water for 10 mins, stirring every 5 mins. Add barley and sweet potato; continue to cook for 20 mins, stirring occassionally
3. Add kidney beans and ginkgo nuts; continue to boil till soft, about 10 mins
4. Reduce fire to low. Add mushrooms, green peas and chicken; simmer till chicken is cooked
5. Serve hot, garnished with spring onions

Fruity Oats by Emily Teo

Preparation: 10 mins
Cook: 12 - 15 mins
Serves: 3

2 red apples, peeled and sliced thinly
4 tbsps honey
2 tsps cinnamon powder
1 cup water
3 cups low-fat milk
1/2 cup raisins
1 1/2 cups oats combined with a pinch of salt
1/4 cup maraschino cherries
Extra apple slices and raisins to garnish

Method:
1. Heat apples, with enough water to cover, in a pan over low fire for 5 mins. Stir in honey and cinnamon powder. Set aside
2. Bring water, milk and raisins to boil then simmer for 5 mins. Add oats and stir till cooked
3. Stir in apples and garnish with cherries, extra apple slices and raisins

Pitta Bread by McCormick

Preparation: 25 - 30 mins
Serves: 3 - 4

A:
3 tbsps oil
1 tbsp chopped garlic

B (mixed):
100 gm chicken meat, shredded
1 tsp McCormick Black Pepper Fine Ground
1 1/2 tsp McCormick Paprika Hungarian Style
1 1/2 tsp McCormick Basil Leaves
1 tsp salt

C:
1 red pepper, shredded
1 green pepper, shredded
1 big onion, shredded

D:
1/2 tsp corn flour, mixed with 1 tbsp water
1 pkt pitta bread (6 pcs)
6 pcs salad leaves

Method:
1. Heat up oil, saute garlic until fragrant
2. Add B and stir-fry until aromatic
3. Add C and stir-fry until vegetables are just tender
4. Thicken with corn flour, taste and dish up. Divide into 6 portions as filling
5. Slit open pitta bread, line with salad leaf and fill with 1 portion of filling
6. Serve as snack or as a quick meal

Note: can sprinkle a few drops of Tabasco pepper sauce to enhance the taste