Chap Chye (Cabbage with glass noodle)

Chap Chye

Chinese cabbage, cut into slices

1 tbsp chopped garlic

handful of dried shrimp (soaked in water)

Chinese mushrooms(sliced)

2 or fu chok (dried soya bean sticks)-soaked in water

1 bundle tang hoon (dried glass noodles)-soaked in water

water (est)

Seasoning

few drops of dark soy sauce(optional)

1 tbsp oyster sauce

Brown garlic,

Add the dried shrimp. I let the shrimp brown a little and then added mushrooms, and fu chok.
Add the cabbage,water.

The liquid should just cover the ingredients.

Bring to a boil and season with oyster sauce, salt and pepper.
When the cabbage and most of the ingredients are softened, I added the glass noodles

Note: You can add some dark soya sauce to darken the dish.

Recipe source: alicecozycorner

Photo source: alicecozycorner

SALT ROASTED CHICKEN WITH FIVE SPICE POWDER

Bought this salt roasted chicken spice powder during my factory tour visit. Was long forgotten in the fridge till I discovered it while cleaning my fridge (lol). Just followed the instructions on the back of the packet.

Used the whole packet to rub two chicken breasts (or half chicken or three drumsticks) and marinate for at least 30 minutes.

Preheat oven to 230 deg or 240 deg for 5 minutes and bake the chicken (skin side up) for 15 minutes. The turn over to the other side and bake for another 10 minutes.

Finished product. Cut to bite sizes.

Photo source: alicecozycorner

Chicken with fu chok and mushroom

Recipe

6 chicken wings (cut at mid joint)

2 to 3 piecesof fu chok or tim chok (soaked in water)

3 pieces of dried mushroom (soaked in hot water till soft)

some ginger slices

1 tbsp of dark soya sauce

1 tbsp of chinese wine

few drops of seasame oil

1 1/2 chinese bowls of water (est)

Method

Saute ginger in sesame oil till fragrant.

Add chicken wings and dark soya sauce and brown it.

Add chinese wine, mushroom and fry chicken till fragrant and add water and bring it to boil.

Lower flame and simmer till almost cooked then add fu chok/tim chok.

Then cooked for another 5 minutes.

Recipe source: alicecozycorner

Photo source: alicecozycorner

Note: if you prefer a sweeter taste, adjust the sugar to your tastebuds.

POTATO, CARROT SOUP WITH DRIED LONGAN

Dried Longan can be used to cook in soup, desserts or just eat it like a snack.

Recipe

2 potato (cut into cubes or bite sizes)

carrot (cut into cubes or bite sizes)

handful of almond seeds

handful of dried longan

200 gm pork ribs (scaled in hot water)

salt to taste

light soya sauce to taste

water (2 to 2.5 litres)

Method

Parboil pork ribs and throw away the water.

Put all ingredients and salt into pot, filled with water (about 2 to 2.5 litres).

When boiled, add light soya sauce to taste.

Reduce to medium to low heat and boil for about 2 or more hours.

Recipe source: alicecozycorner

Photo source:alicecozycorner

Yam Rice

Bought some yam from the market and so decide to make yam rice today.

Ingredients
2 cups rice, washed and drained
250g yam, cubed
3 to 4 tbsp oil
4 shallots, sliced
3 dried mushrooms, soaked and finely chopped
25g dried prawns, washed and drained

Seasoning:
1 tbsp oyster sauce
1 tbsp sesame oil
3 cups water
2 pandan leaves, knotted

Method

Heat oil in a wok and lightly brown the shallots.

Remove the shallot crisps and drain well. Leave aside.

Add dried prawns and saute until fragrant.

Stir-fry yam and mushrooms.

Add rice and seasoning. Stir-fry well.

Dish rice mixture into an electric rice cooker.

Add water and pandan leaves and cook rice as usual.

Stand rice in cooker for 10 to 15 minutes before dishing out to serve.

Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander.

Recipe source: Amy Beh

Photo Source : alicecozycorner