Light and refreshing

COOKS NOOK by AMY BEH

SWEET, light dessert soups are always a fresh end to a heavy meal. Be inspired by these
new creations and they will be a welcome treat for your guests. Let your guests have sweet
thoughts of you after the dinner.

Apple, Chrysanthemum and Pow Sum Soe

10g pow sum soe (hairs of ginseng roots), rinsed

A handful dried chrysanthemum flowers (kok fah)
4 green apples, skinned and cubed
150g honeycomb rock sugar
1.5 litres water

Apple, Chrysanthemum and

Pow Sum Soe.

Bring water to a boil and steep the chrysanthemum flowers for 15 minutes.
Use a slotted spoon to remove the flowers.
Strain the chrysanthemum flower water into an electric crock-pot. Add the ginseng roots and sugar and
cook on low for 2 hours.
Add the apples and continue to cook on high for 30 minutes. Serve hot or cold.
White Fungus and Apple Soup

2 red Fuji apples, skinned, cored and cubed

10g white fungus, soaked for 510 minutes and cut into small pieces
1 tbsp each of bitter and sweet almonds
3 honey dates (mat choe)
100g rock sugar
1.5 litres water
2 screwpine leaves, shredded and knotted

Bring water to a boil and add apples, white fungus and bitter and sweet
almonds. Cook for 5 minutes.
Add honey dates, rock sugar and screwpine leaves and simmer for 35-40
minutes. Serve hot or cold.
Lotus Soup and Lohan Guo

1.5 litres water

300g lotus root, washed and skin scraped off
1/2 lohan guo (Buddhas fruit)
15 seeded dried Chinese red dates
5 honey dates (mat choe)
100g rock sugar

Lotus Soup and Lohan Guo

Slice lotus roots into thin slices. Bring water to a boil in a medium-sized pot. Add lotus roots, lohan guo,
red dates, honey dates and rock sugar.
When it begins to boil, reduce heat to medium-low and cook for 3035 minutes. Serve hot or cold.
Aloe Vera and Bamboo Pith Sweet

1 big mature blade aloe vera

6 pieces bamboo pith, soaked and ends trimmed
10g dried longan
150g rock sugar
2 scewpine leaves, knotted
1.2 litres water

Skin the aloe vera and cut into cubes. Wash off the slimy gel and soak in water for 5-10 minutes.

Bring water to a boil in a pot. Add aloe vera, bamboo pith and the rest of the ingredients, and bring to a
boil.

Aloe Vera and Bamboo Pith Sweet

Simmer for 3540 minutes. Discard the screwpine leaves. Serve hot or cold.

Published: Friday January 20, 2012 MYT 11:55:00 AM

Updated: Monday June 10, 2013 MYT 6:35:42 PM

White Fungus And Ginseng Root

Dessert
BY AMY BEH

Ingredients

500g red-skin sugar cane (chook chea)

15g hairs of ginseng root (yong sum soe)
17g white fungus, soaked, the ends trimmed
and cut into florets
20g dried figs
4 candied dates
5 red dates
100g rock sugar
1.4 litres water

Method
Clean and cut sugar cane into sections, then halves.
Rinse and soak hairs of ginseng roots for 10-15 minutes. Drain and set aside.
Bring water to a boil in a deep saucepan. Add all the ingredients and boil.
Reduce the heat, cover the pot partially and allow to simmer for about 45-50 minutes. Serve up the soup
hot or when it has cooled down.
Related recipes

Lemongrass And Ginger Delight

BY AMY BEH

Prep Time

15 mins

Ingredients

5 stalks lemongrass, leafy ends cut off

150g castor sugar
900ml water
30g ginger, smashed
3 screwpine leaves, shredded and knotted
3 limes
1/2 cup light rum

Method
Bash the thick end of the lemongrass with the back of a cleaver (to release the flavour). Put sugar,
lemongrass and ginger in a saucepan. Pour in water and bring to boil.
Reduce the heat and simmer for three or four minutes. Stir occasionally until sugar is completely
dissolved. Add screwpine leaves and continue to simmer for a further three to five minutes. Remove from
the heat and leave aside to cook completely.
Divide rum between four individual glasses and squeeze in the lime. Pour in lemongrass syrup and stir
briskly.

Ingredients

200g salted threadfin (ikan kurau), rinsed, soaked for 30 minutes

100g tempeh, cubed
3 long beans, cut into 4cm lengths
4 tbsp oil
2cm galangal, sliced and lightly smashed
1 stalk lemongrass, bruised
1 stalk curry leaves
300ml water
200ml evaporated milk
2 tbsp coconut milk
Spice ingredients (A) ground into a paste
6 shallots
3 cloves garlic
2cm fresh turmeric
5 red chillies
10 dried chillies
1 tsp shrimp paste granules (belacan granules)
Seasoning
1 tsp sugar
tsp anchovy stock granules
tsp chicken stock granules
1 tsp fish sauce

Method
Deep-fry tempeh pieces in hot oil until golden. Dish out and put aside. Add salted fish in the remaining hot
oil and fry until fragrant. Dish out and leave aside.
Heat oil and fry lemongrass, galangal and curry leaves till fragrant. Add ground spice ingredients (A). Stir
and fry until oil rises.
Pour in water and bring to the boil. Add fried salted fish, long beans and tempeh. Cook for five to six
minutes.
Stir in evaporated milk and coconut milk. Cook for a while. Adjust seasoning to taste.

Thai Style Curry Fish Head

Ingredients

1 small garoupa fish head, halved

1 long brinjal, cut into thick slices
3 long beans, cut into 4cm lengths
1 tomato, cut into wedges
1 onion, cut into wedges
5-6 birds eye chillies, smashed
2 stalks lemon grass, smashed
1 stalk curry leaves
3 kaffir lime leaves
50ml thick coconut milk
50ml evaporated milk
300ml fresh chicken stock
5 tbsp oil
Spice ingredients (A)
8 shallots
3 cloves garlic
2 tbsp chilli paste
2 tbsp fish curry powder
2 tbsp tom yam paste Seasoning (B)
1 tsp sugar
1 tbsp fish sauce
2 tbsp lime juice
1/2 tsp chicken stock powder
1/2 tsp anchovy stock powder

Method
Deep-fry fish head halves until golden brown. Dish out and put aside.
Heat oil in a wok, saut lemon grass and curry leaves until fragrant.

Add spice ingredients (A) and continue to fry until aromatic and oil rises.
Add fresh chicken stock, bird's eye's chillies, brinjal and long beans. Bring to a simmering boil.
Add coconut milk, evaporated milk, seasoning, kaffir lime leaves, onion and tomato. Cook to a boil then
add in fish head. Bring to a quick boil once again. Dish out and serve immediately.

Spicy Tangy Curry Fish Head

BY AMY BEH

Ingredients

700g fish head (garoupa or red snapper), chopped into serving pieces
2 tbsp tamarind pulp
600ml water
2 pieces tamarind peel
2 tbsp evaporated milk
3-4 tbsp oil

A little salt
4 lady's fingers, cut in half
1 onion, cut into wedges
3 cherry tomatoes, halved
Spice paste A (ground)
15 dried chillies, soaked in hot water to soften
3 red chillies, seeded
15 shallots
3 cloves garlic
2 slices galangal
2cm turmeric, sliced
15g belacan
(B)
1 stalk lemon grass, smashed
1 stalk ginger flower, halved
1 stalk curry leaves
Seasoning (C)
Adequate salt and sugar to taste

Method
Marinate fish head pieces with salt and set a=side.
Mix tamarind pulp with water then strain to extract the juice.
Heat oil in a wok and fry ingredients (B) until fragrant. Add spice paste (A) and continue to fry until oil
rises.
Pour in tamarind juice and add ladys fingers and onion. Bring to a boil.
Add fish head pieces, dried tamarind peel and tomatoes. Boil until cooked.
Stir in evaporated milk and adjust with seasoning to taste. Dish out and serve hot with rice.

Ingredients

450g garoupa (use the tail end portion of the fish)

2 stalks spring onion
1 tbsp finely shredded young ginger
2 bird's eye chillies, diced or chopped
1 tsp diced red chillies
Some spring onion curls
Some coriander leaves
Sauce
1 tsp chopped garlic
2 tbsp sesame oil
2 tbsp premium fish sauce
1/2 tsp sugar
1/8 tsp pepper

Method
Clean garoupa and make two diagonal slits on both sides of the fish.
Place spring onion stalks on a heat-proof plate or dish. Arrange fish over the spring onion
stalks.

Steam over high heat for 5 minutes. Remove the dish from the steamer and discard
excess liquid and spring onion stalks.
Heat sesame oil in a wok and fry garlic until lightly golden.
Add premium fish sauce. Cook briefly for about 10 seconds.
Add remaining sauce ingredients to mix. Dish out and pour over the half-steamed fish.
Arrange ginger shreds and birds eye chillies over the fish. Continue to steam for another
7-8 minutes or until fish is cooked through.
Remove fish from the steamer and add remaining ingredients.
Serve the steamed fish immediately or while still hot.

Steamed Fish Head

Ingredients

1/2 a fish head (garoupa or red snapper)

Marinade (A)
Adequate salt and pepper
A little sugar
(B)
2 birds eye chillies, chopped
1/2 a tomato, thinly sliced
2 slices soft beancurd
15g salted cabbage green stems (harm choy), shredded
1 piece pickled sour plum (sheen mui), seeded and chopped
4 slices ginger
Sauce (C)
1/2 tsp sugar
1/2 tsp fish sauce
Dash of pepper
1/4 tsp chicken seasoning powder
3 tbsp water
1 tbsp Shao Hsing Hua Tiau wine
Garnishing
Some chopped spring onion and fresh red chilli
1 tbsp fried garlic oil
Some fried garlic crisps

Method
Clean the fish head. Lightly season with marinade (A) and set aside.
Arrange ingredients (B) on the base of a heatproof dish. Place fish head over the ingredients and steam
for 15 minutes.
Pour away excess water.
Combine sauce (C) in a small nonstick saucepan and cook to a low simmering boil, then pour hot sauce
over the fish. Finally, garnish the fish before serving.

Mango Fish

BY AMY BEH

Ingredients

2 thick slices garoupa fish, cleaned

Salt and pepper to taste
1 tbsp tapioca flour
1 tbsp sour plum sauce
2 tbsp lemon juice
1 tsp fish sauce
1 tbsp sugar or to taste
1 tsp sesame oil
2 birds eye chillies, chopped
Garnish
2 tbsp shredded unripe mango
1 tbsp shredded carrot
2 tbsp finely shredded ginger

Method
Season fish slices with adequate salt and pepper, then sprinkle lightly with tapioca flour to coat both sides.
Heat oil in a wok and deep-fry fish slices until golden brown. Dish out and place on a serving platter. Add
ginger shreds to the remaining hot oil and fry until golden brown and crispy. Remove and drain on
absorbent kitchen paper.
Combine sour plum sauce, lemon juice, sugar, fish sauce, sesame oil and birds eye chillies in a small
bowl. Stir to mix until sugar is dissolved. Adjust taste; if too sour, add a little more sugar.
Pour sauce over the fish and sprinkle some mango and carrot shreds over. Top with the crispy ginger.
Serve immediately.

Pork Korma

Ingredients

800g pork ribs, cut into 5cm pieces

4-5 tbsp cooking oil
150ml plain yoghurt
150g onions, sliced thinly
20g cashewnuts
2 potatoes, cut into wedges
200ml warm water

Ingredients (A)
2 red chillies, halved and seeded
1 tsp chopped garlic
1 tbsp finely shredded ginger
Spices (B) mixed into a paste with a little water
2 tbsp coriander powder
2 tbsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 tbsp fennel powder
1 tsp cumin powder
1/8 tsp ground nutmeg
Spices (C)
3 cardamoms

4 cloves
1 star anise
3cm cinnamon stick
2 bay leaves
Seasoning
Juice of 1 calamansi lime
Adequate salt to taste

Method
Heat oil in a heavy-based pot over medium heat. Stir-fry onions until lightly browned. Add cashewnuts and
continue to fry for 30 to 40 seconds.
Dish out onions and cashewnuts and leave to cool slightly. Blend to a pure in a food processor.
In the remaining oil, saut ingredients (A) until fragrant.
Add spices (B) and (C) and stir-fry until aromatic, stirring continuously.
Add pork ribs, potatoes and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for
10 minutes.
Add the fried onion pure and yoghurt, mix well. Bring to the boil again, reduce the heat and simmer for
40 to 45 minutes or until meat is tender and gravy is reduced. Add seasoning.

Braised Pork Belly

BY AMY BEH

Ingredients

700g belly pork with bone

1/2 tsp dark soy sauce
200g broccoli, cut into florets and blanched
500ml water
Thickener: 1 tbsp potato starch and 2 tbsp water
(A)
8 dried Chinese mushrooms, soaked
3 star anise
3 cloves
4 cm cinnamon stick
3/4 tsp cumin seeds
1 stalk spring onion
50g ginger, crushed
1 tsp chopped garlic
1 tbsp sesame oil
Sauce (B)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shao Hsing Hua Tiau wine

1/2 tsp sesame oil

1 1/2 tsp pepper
1 tbsp rock sugar
1/2 tsp chicken stock seasoning

Method
Place belly pork in a pot of boiling water. Blanch for 3-4 minutes. Remove and rinse well. Use a fork to
prick holes on the skin then rub the skin with dark soy sauce. Deep-fry pork in hot oil over medium low
heat until golden brown. Remove and soak pork in a basin of ice-cold water for 25-30 minutes. Drain and
set aside.
Place the prepared belly pork in a heavy-based stock pot. Add (A). Pour in water and add (B). Braise for
40-45 minutes or until meat is just tender. (Do not allow meat to overcook; the texture of the meat should
have bite.) Remove and place on a serving plate.
Strain the gravy to remove impurities and adjust with thickener. Dish out the gravy and pour over pork.
Serve garnished with broccoli.

Phoenix Claws In Fragrant Sauce

BY AMY BEH

Ingredients

6 pieces fried chicken feet (store-bought), cut into halves.

(A)
4cm cinnamon stick
2 star anise
4cm knob ginger, smashed
3 cups water
(B)
1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp sugar
(C)
1/4 tsp thick soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp scallop sauce
1/4 tsp pepper
1 tbsp sugar
1/2 tsp chicken stock granules
100ml water
(D)
1 tsp salted black beans, minced
1 tbsp chopped birds eye chillies
1 tbsp chopped red chililes
1 tbsp chilli sauce
1 tsp sesame oil
1 tsp Shao Hsing Hua Tiau wine

Method
Put chicken feet in a deep saucepan. Add ingredients (A) and (B). Boil for 45-50 minutes or until chicken
feet are tender. Remove chicken feet and drain well.
Marinate prepared chicken feet with ingredients (C) and (D) for at least 30 minutes. Arrange chicken feet
on individual small plates. Steam over rapid boiling water for 10-15 minutes. Serve immediately.

Herbal Chicken With Sugar Cane

Soup
BY AMY BEH

Ingredients

600g chicken, chopped

20g yuk chok
25g hoi chok
5g sweet Chinese almonds (nam hung)
5g bitter Chinese almonds (pak hung)
5g kei chi
5 red dates, seeded
1 litre prepared sugar cane stock

Method
Combine all ingredients in a double-boiler. Boil the soup for an hour. Serve the soup immediately with a
dash of salt.

Basic Sugar Cane Stock

BY AMY BEH

Ingredients

1kg red skinned sugar cane (chook chea), cleaned, sectioned and cut into half
3.5 litres water

Method
Combine water and sugar cane in a pot. Boil for an hour. Discard the sugar cane and sieve the sugar
cane stock before use or consume as a drink on hot days.

Steamed Herbal Chicken

BY AMY BEH

Ingredients
550g chicken, cut into bite-sized pieces
4 dried shiitake mushrooms, soaked to soften, then sliced
Marinade (A)
1 tbsp oyster sauce
1 tsp light soy sauce
1/8 tsp pepper
1/4 tsp sugar
1 tbsp ginger juice
1 tsp sesame oil
Herbs
2 Tbsp Goji
4g tong kwai,
20g tong sum, rinsed
20g huai shan
2 pcs bek kei
5 red dates
10g dried scallop
Thickening (combined)
1/2 tsp potato/arrowroot starch
1/2 tsp water

Method
Season chicken with marinade (A) for at least 30 minutes on a steaming plate(can use
aluminium/cellophane paper)
Heat wok with 1Tbsp oil, fried Ginger until fragrant.
Addi in all the herbs + soaked mushroom, put in 100 of hot water, stir fry for 2-3 minsPut aside
Pour the Herbs over the Chicken, and steam it until cooked. (1 hr-1.5 hr)

Garlic Butter Chicken With Squid

BY AMY BEH

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Ingredients

200g chicken breast meat, cut into slices

2 squids, scored on the inside and cut into slices
50g brown shiitake mushrooms
50g carrot, cut into desired shapes
8 pieces snow peas
1 tbsp minced garlic
1 tbsp evaporated milk
1 tbsp butter
1 tsp oil
3-4 tbsp water
Marinade (A)
1/8 tsp pepper
1/8 tsp salt
1 tsp light soya sauce
1 tsp tapioca flour
A dash of cooking wine (optional)
tsp sesame oil
Seasoning (B)

 tsp fish sauce

tsp sugar
Thickening (C) mixed together
1 tsp potato starch
1 tbsp water

Method
Season chicken slices with marinade (A) for 10 minutes. Parboil chicken in hot oil briefly. Dish out and put
aside. In the remaining hot oil, parboil mushrooms and snow peas and carrot briefly. Dish out.
Heat butter and sesame oil in a wok. Saut garlic till lightly golden. Add water and bring to a quick boil.
Return chicken to the wok and add squid, seasoning (B) and the rest of the ingredients. Add evaporated
milk and adjust with thickening.
Toss and fry briefly. Dish out and serve.

Spicy Pineapple Chicken

Ingredients

800g chicken, cut into pieces

200g pineapple, cut into cubes
4cm piece ginger, finely shredded
3-4 tbsp oil
2 tbsp chilli powder

A little water
2 slices galangal
1 stalk lemongrass, lightly bruised
Marinade (A)
1 tbsp minced garlic
2 tbsp oyster sauce
1 tbsp light soya sauce
tsp dark soya sauce
100g finely diced pineapple

Method
Season chicken with marinade (A) for several hours or at least 30 minutes.
Add ginger shreds to a dry nonstick wok (without oil) and fry for one to two minutes.
Add oil and chilli powder. Stir briskly, then add a little water to mix.
Add marinated chicken, lemongrass and galangal. Stir-fry well. Reduce the heat and simmer until chicken
is cooked through.

Dish out chicken onto a bed of cubed pineapple. Serve at once.

Steamed Herbal Prawns With

Pumpkin
BY AMY BEH

Ingredients

400g large prawns

400g pumpkin, skin removed and sliced thickly
1 tbsp shredded ginger
(A)
10g tong sum, sliced
5g tong kwai
8 red dates
250ml water
Seasoning
Salt and sugar to taste
Dash of pepper
1 tsp chicken stock powder
Garnishing
Some chopped coriander

Method
Soak the tong sum, tong kwai and red dates separately for an hour; drain.
Combine ingredients (A) in a saucepan. Bring to boil then reduce the heat and simmer until the stock is
reduced to half the portion. Reserve the stock and adjust with seasoning to taste.
Arrange pumpkin slices on the base of a deep bowl.
Pour the reserved stock over and steam for 10 minutes.
Place the prawns over the pumpkin, sprinkle with ginger and steam for six to eight minutes or until prawns
are cooked through. Garnish with coriander.

Prawns In Tangy Sauce

BY AMY BEH

Ingredients

300g medium-large prawns

80g canned pineapple (cubed), well drained
50g red capsicum, cubed
50g green capsicum, cubed
2 tbsp sesame oil
Half an onion, cubed
5 slices ginger

Sauce ingredients (A) - combined

2 tbsp tomato sauce
2 tbsp chilli sauce
1 tsp oyster sauce
1/8 tsp pepper
1 tsp cornflour
3 tbsp pineapple syrup

Garnishing
1 tbsp chopped spring onion

Method
Clean prawns, trim the feelers, but leave shells intact. Pat dry with paper towels.
Place prawns in a two-litre casserole dish, cover and steam for two minutes on micro power Medium
(600W). Remove the prawns and pour out the prawn juice into sauce (A).
Add sesame oil, onion and ginger into the used casserole dish. Stir and fry on micro power High
(1,000W), uncovered for 1 1/2 minutes.
Add in combined sauce (A), pineapple cubes and all the capsicum. Cook on micro power High (1,000W)
for 1 1/2 minutes, uncovered.
Add prawns to the sauce, stir and cook on micro power High (1,000W) for 20 seconds. Remove casserole
from oven, add garnishing and serve at once.

Stir-fried Mixed Vegetables

BY AMY BEH

Ingredients

4 pieces cloud ear fungus, soaked and cut into strips

50g carrot, sliced
1 stick celery, cut into 0.5cm slices diagonally
4 fresh shiitake mushrooms, sliced
2 cloves garlic, minced
4 slices ginger
1 red chilli, seeded and sliced
1 stalk spring onion, cut into 2cm lengths
50g cashew nuts
1 cup cooking oil
Sauce ingredients
2 tsp light soy sauce
1 tsp oyster sauce
1 tsp Shao Hsing Hua Tiau wine
14 tsp sugar
1/4 tsp pepper
1 tbsp sesame oil
100ml fresh chicken stock
Thickening
1 tsp cornflour mixed with 1 tbsp water

Method
Put oil into a wok and add cashew nuts. Heat up the oil and deep-fry cashew nuts until lightly golden
brown. Dish out and drain on kitchen paper towels.
Leave 1 tablespoon oil in the wok; lightly brown garlic and ginger. Add carrot and fry well.
Put in celery and cloud ear fungus. Toss to combine well. Pour in sauce ingredients and add mushrooms.
When mixture boils, thicken with cornflour mixture. Sprinkle in cashew nuts, spring onion and chilli. Fry
briskly over high heat to combine.

Fried Long Beans with Miso Sauce

BY AMY BEH

Ingredients

200g long beans, cut into 3cm lengths

1 long brinjal, cut into thin long slices
1 stalk curry leaves
1 red chilli, seeded and sliced
2 cloves garlic, chopped
2 tbsp dried prawns, soaked and chopped
1 tbsp chopped ginger
1 tbsp chopped birds eye chillies
1 tbsp sesame oil
1 tbsp oil
Seasoning
1 tsp oyster sauce
1 tbsp miso paste
1 tsp sugar
1/4 tsp pepper
1 tsp Chinese rice wine
1 tsp cornflour
2-3 tbsp fresh chicken stock

Method
Deep-fry long beans and brinjal in hot oil for less than a minute. Dish out and drain from oil.
Heat sesame oil and oil in a wok. Lightly brown ginger, garlic and dried prawns until fragrant.
Add curry leaves and bird's eye chillies. Toss for a while.
Put in long beans, brinjal and red chilli and stir in seasoning ingredients. Fry briskly until sauce thickens.
Dish out and serve hot.

Sweet Sour Pumpkin

Ingredients

400g pumpkin flesh, cut into cubes

1 onion, quartered
3 thin slices ginger, julienned
1 tbsp chopped birds eye chilli
50g green capsicum, diced
1 red chilli, cut into wedges
1 sprig coriander leaves
Batter (A)

6 1/2 tbsp plain flour

2 tbsp custard powder
2 tbsp cornflour
2 tbsp rice flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 tsp pepper
170-180ml water
Sauce (B)
3 tbsp chilli sauce
3 tbsp tomato sauce
1 tbsp sugar
1 tbsp apple cider vinegar
2 tbsp plum sauce
1/2 tsp salt or to taste
1/2 tsp sesame oil
1 tbsp cornflour mixed with 50ml water

Method
In a medium bowl combine ingredients (A) into a smooth batter then tip in the pumpkin. Mix well to coat
the pieces.
Heat oil in a wok until hot enough. Deep-fry pumpkin until crisp and golden brown. Remove with a slotted
spoon and drain on paper towels.
Combine all sauce ingredients (B) in a bowl and stir till smooth. Leave aside.
Heat two tablespoons oil in a clean wok and fry onion until it starts to brown around the edges. Add ginger,
birds eye chilli and capsicum.
Stir in the prepared sauce mixture. When sauce comes to a boil and starts to thicken, put in the fried
pumpkin, stirring quickly to mix the sauce. Sprinkle with red chilli and coriander.
Dish put and serve immediately.

Mixed Vegetable Medley

BY AMY BEH

Ingredients

80g carrot, cut into desired shapes

120g Hong Kong kai lan stalks, leaves trimmed leaving only the stalks
5g cloud ear fungus, soaked until soft
150g pork belly, skinned and sliced
1 tbsp sesame oil
5 slices ginger
200ml fresh chicken stock
Seasoning (A)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1 tsp oil
1 tbsp tapioca flour
Sauce ingredients (B)
1/2 tsp pepper
1/2 tsp sugar
1/2 tsp sugar
1/2 tsp salt

Method
Lightly marinate pork slices with seasoning (A).
Blanch kai lan stalks in a pot of boiling water. Add a pinch of salt and sugar. Once done, drain the
vegetable and place on a serving platter.

Heat sesame oil in a wok and fry belly pork and ginger slices. Stir-fry briskly and pour in fresh chicken
stock. Cook to a boil.
Add arrowhead, carrot and cloud ear fungus. Add in combined sauce (B) and bring to the boil. Dish out
and pour over the kai lan stalks.

Tientsin Cabbage

Ingredients

250g Tientsin cabbage

80g shimeji mushrooms
60g carrot, cut into desired shapes
4 slices ginger
50g pork belly, thinly sliced
1 clove garlic, chopped
1 tbsp sesame oil
1 tsp canola oil
Seasoning (A)

1/4 tsp sugar

1/4 tsp chicken stock granules
Sauce (B)
1/2 tsp sugar
1/4 tsp pepper
1 tbsp scallop sauce
1 tsp Shao Hsing Hua Tiau wine
180ml water
Thickening
1 tbsp potato starch mixed with 1 1/2 tbsp water

Method
Bring a pot of water and seasoning (A) to a boil. Scald cabbage and carrot for four to five minutes.
Remove and put aside.
Heat sesame oil and canola oil in a wok. Saut ginger and garlic until fragrant. Add pork belly and fry
briefly.
Add sauce (B) and shimeji mushrooms. Bring to the boil. Return cabbage and carrot to the wok. Toss and
fry briskly.
Adjust with thickening mixture and stir briefly before dishing out.< /p>

Watercress Chicken Soup

BY AMY BEH

Ingredients

200g watercress
5 seeded red dates
2 dried honey dates (mat choe)
10g dried baby octopus
5g sweet Chinese almonds (lam hung)
5g bitter Chinese almonds (pak hung)
300g pork neck bones, chopped
250g chicken, chopped
2 litres hot water
Salt to taste

Method
Blanch pork neck bones and chicken in boiling water for 2-3 minutes. Drain and rinse well. Cut watercress
into sections and blanch in boiling water for less than a minute. Rinse and drain well.
Place pork, chicken and the rest of the ingredients in the upper pot of a double-boiler. Add hot water.
Fill the lower pot with enough water; ensure that it will not overflow. Place upper pot into lower pot and
simmer over medium low heat for about an hour until meat is tender. Adjust with salt to taste before
serving.

Mixed Vegetable Curry

BY AMY BEH

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Ingredients

5 tbsp oil
1/4 tsp mustard seeds
1 onion, sliced
4 long beans cut into 3cm lengths
5 baby French beans cut into 4cm lengths
4 young baby sweet corn, halved
600ml water
200ml coconut milk
100ml evaporated milk
Ingredients (A) cut the vegetables into cubes
100g yam
100g sweet potatoes
100g carrot
1 potato

Spice (B)
5 dried red chillis, soaked
4 red chillies
3/4 cup grated coconut
100ml water
3 tbsp chopped onion
Spice (C)
1/2 tsp cumin powder
1/8 tsp turmeric powder
2 tbsp coriander powder
1/4 tsp pepper
Spice (D)
1 bay leaf
1 stalk curry leaves
1 stalk lemon grass, smashed
4cm cinnamon stick
Seasoning
Salt and sugar to taste
1 tsp chicken stock granules
1 tsp lime juice or to taste

Method
Blend spice (B) and (C) in a food processor for 1-2 minutes.
Heat oil and fry mustard seeds until they start to pop. Add the rest of spice (D). Continue to fry until
fragrant. Add sliced onion and blended spice ingredients. Saut until aromatic.
Add ingredients (A) to mix. Pour in water and bring to a simmering boil.
Reduce the heat and cook for 10 minutes.
Add long beans and pour in coconut milk. Cook for 5-6 minutes. Add evaporated milk, baby corn and
French beans. Stir to combine and adjust with seasoning to taste.

Winter Melon Soup

BY AMY BEH

Ingredients

1 (about 2kg) winter melon, washed

2 whole kampung chicken legs, cut into bite-sized pieces
100g jin hua ham, sliced
5 red dates, seeded
1 tbsp kei chi
2 slices tong kwai
5g tong sum, sliced
Seasoning
1/2 tsp salt or to taste
1 tbsp Shao Hsing Hua Tiau wine

Method
Slice off the stem end of the winter melon to form a lid. Scoop out seeds and pith. Rinse the melon with
boiling water.
Blanch chicken and ham with boiling water. Drain well. Put all ingredients into the winter melon. Stand the
melon on a plate to hold it steady and upright.
Pour in 1 cup of chicken stock. Cover with lid and steam over gentle boiling water for about an hour.
Add seasoning to taste and serve the soup immediately.

Prawn Omelette Delight

BY AMY BEH

Email

Ingredients

Ingredients (A)
90g sweet potato flour
5g rice flour
10g tapioca flour
160ml water
Seasoning (B)
1/2tsp sugar
3/4 tsp fish sauce
1/2 tsp pepper
3/4 tsp chicken stock powder
1 tsp Shao Hsing Hua Tiau wine
(C)
120g shelled medium small prawns, halved and cleaned
40g shelled cooked small clams (available at wet markets)
15g sliced leek
3 eggs, beaten

3 tbsp oil
1 tbsp sesame oil
1 tbsp chopped preserved radish (choy poh)
1 tbsp chopped spring onion
2 tbsp chopped coriander (stalk and leaves)
1 tbsp chilli paste

Method
Mix ingredients (A) to form a runny batter then strain to remove impurities. Combine batter with seasoning
(B).
Heat oil and sesame oil in a frying pan over high heat. Add chopped preserved radish and garlic. Fry until
fragrant.
Pour in half portion of batter. Once the batter starts to set; quickly add in prawns and leek. Stir for a few
seconds. Pour in eggs and cut through the batter with the frying spatula (this is to allow the egg mixture to
flow to the bottom of the pan). Panfry until the bottom layer is crispy.
Cut the omelette mixture into pieces and with the use of the frying spatula push the mixture to the side of
the pan, leaving a hole in the centre. Add clams and the remaining runny batter then stir-fry briskly for less
than a minute.
Sprinkle in chopped spring onion and coriander and add chilli paste. Stir to mix until fragrant. Dish out and
serve immediately.