Recipe: 腐乳蕹菜 Kang Kong With Fermented Beancurd

The Water Convolvolusas, or Kang Kong as it is more commonly known, is a very hardy plant which requires very little care. Left on it's own, it will flourish along the riverbanks and even in the canals. Due to it's prolific nature, farmers used to feed them to livestocks such as pigs. Being an aquatic vegetable, do wash them thoroughly for the presence of tiny snails especially inside the hollow stems. What I do is to soak them in concentrated salt water for at least 30 minutes. Since I will be using roughly two tablespoons of liquids from the bottle of Fermented Beancurd, I will not add more salt to the dish. You may want to sprinkle a pinch of sugar to balance the taste although that is optional. Here are some benefits of the Kang Kong: - Antioxidant  - Controls Blood Sugar - Combats Hypertension Try this out and let me know how you like it? Bon appetit!

Recipe: Sambal Petai With Ikan Bilis

As it's name suggest, the Stinkbean gives off a pungent smell not many could accept. Also known as the Petai, it is something that requires an acquired taste. It would take tremendous courage for a first timer to try it but once he did, I am sure he would fall in love with this! (think Smelly Tofu) You could eat it raw straight away but in my opinion, Petai tastes best when cooked with Sambal Chilli! My recipe today is done via the lazy way without Assam (Tamarind) or  pounding the Rempah from scratch. I am replacing the Assam with Lime Juice and the Sambal Chilli used in this recipe is ready-made bought from the wet market. If you have time, you could chop the Petai into smaller chunks. I find it tastes even better that way! Here are some benefits of the Petai: - Beats Depression - Combats Anaemia - Lowers Blood Pressure I hope you enjoy this as much as I do. Bon appetit!

Recipe: Coca Cola Chicken Wings

I have long heard about this weird way of cooking chicken wings with Coca Cola but I have not attempt this recipe till today. I am surprised that this recipe is so easy and the end product can be so good! My Mum, in particular like it so much that she asked me how it was done. One thing I find about this recipe is that the combined 400ml liquid of Coca Cola and water may be a little too much because it takes roughly 20 minutes for the liquids to be reduced. Though the taste is nice, I find the meat texture a little too overcooked for my liking. I think I will reduce the water to 100ml and see how it turns out next time. Try this out and let me know how you like it? Bon appetit!

Recipe: Seaweed Soup With Tofu

Unlike my other 老火汤 recipes which require long hours of simmering, this is a relatively no-frills soup which can be done in a jiffy. So, if you are pressed for time yet craving for soup, this is the recipe for you. This is quite a light soup as the main ingredients are just Tofu and Seaweed. You may like to add some seafood, meatballs or even Yong Tau Foo to make the taste more robust. I happened to have some Prawns and Fish Maw lying around in the fridge so I added those into the soup as well. Here are some benefits of Seaweed: - Prevents fat absorbtion - Reduces water retention - Promotes mental youthfulness I hope you enjoy this as much as I do. Bon appetit!

Recipe: Stir Fry Spinach With Salted Egg

I was at the supermarket choosing Spinach for this recipe when I noticed that it was labeled as 笕菜 on the packaging. This confuses me as I always thought that Spinach is 菠菜 in Chinese? Can someone enlighten me whether 笕菜 and 菠菜 are the same? Anyway, here are some benefits of the Spinach: - Loaded with flavonoids which protects the body from free radicals - Contains anti-inflammatory properties which acts against Arthritis, Osteoporosis, Migraine and Asthma I hope you enjoy this as much as I do. Bon appetit!

Recipe: 豉汁蒸排骨 Steamed Spare Ribs In Black Bean Paste

If you are a Dim Sum lover, this Steamed Spare Ribs in Black Bean Paste (豉汁蒸排骨) would be no stranger to you. We would definitely order a steamer of this whenever we have Dim Sum. If we cook this at home, we love to drench the sauce over white rice and the plate would be polished so clean that we could see our reflection in it! Do not steam the Spare Ribs for too long or the meat would 'toughen' and depending on the saltiness of your Black Bean Paste, adjust accordingly how much to put in. Just experiment abit to get the taste you prefer! I hope you enjoy this as much as I do. Bon appetit!

Recipe: Taro & Sago In Coconut Milk

Mum and I loved both Taro and Sago so I thought I would make us this dessert! To be honest, I did not follow the recipe exactly. I first divided the Taro into three equal parts. I cubed 2/3 of it, then steamed it for approximately 20 minutes together with the remaining 1/3. After the steaming was done, I mashed the 1/3 with the back of a wooden spatula as I wanted a more creamy dessert. The water and Coconut Milk were brought to a boil and I added in the cubed and smashed Taro while preparing to cook the Sago in a separate pot of water. While waiting for the Sago to be cooked, I realised that the cubed Taro keeps sticking to the bottom of the pot so I have to keep stirring it. In the end, the cubed Taro was way too overcooked and most of it has disintegrated due to the constant stirring. Therefore, my advice is to cook the Sago first before putting the steamed Taro AND cooked Sago into the Coconut Milk at the same time. My dessert still taste fine only that it is way too creamy! I hope you enjoy this as much as I do. Bon appetit!

Recipe: 仙人掌鸡汤 Cactus Soup

Today's main ingredient is a little prickly. I did not know that the Cactus could be eaten, much less turned into a soup, and a nutritious one at that. I was at my sister's place the other day when she asked me to stay for dinner as she is making this soup. My jaw dropped when I heard that. Never before in my life have I ever heard of "Cactus Soup". I did not stay for dinner that day although it did pique my curiousity for the next few days. Thus, when I saw Cactus pads for sale at the supermarket this morning, I decided to buy a piece home to try it out. Cactus Soup is really fuss-free and easy to make but most of all, it is very affordable and nutritious. Did you know that the Cactus contain beta carotene, iron, some B vitamins and are good sources of both vitamin C and calcium? Here are more benefits of the Catcus: - Reduces swelling - Expels heatiness - Strengthens immunity I hope you enjoy this as much as I do. Bon appetit!

Recipe: Yong Tau Foo Soup 酿豆腐汤

The Yong Tau Foo originated from the chinese ethnic group, Hakka. It is basically Tofu stuffed with minced meat (add some salted fish to the minced meat mixture for that extra oomph!) and deep fried. My Mum is a Hakka so she would made it for us periodically. I guess as time progresses, people became more health conscious resulting in more varieties being made with vegetables such as brinjal, okra, chilli pepper and bittergourd. The name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner. Yong Tau Foo in soup is generally a healthy (just omit the fried stuffs) one-meal dish comprising mostly of vegetables. Well, it just happened that it is one of those days when I felt lazy and do not want to cook up a storm in the kitchen. I bought some pieces of Yong Tau Foo from the wet market and simply threw them into the stock in the evening and voila, dinner is served. Serve this over a piping hot bowl of steamed rice. I hope you enjoy this as much as I do. Bon appetit!

Recipe: Watercress Soup 西洋菜汤

In the west, the Watercress is widely used in salads, sandwich and even made into juice. In Asian countries, however, we like to use them in soups. I love Cantonese soups - the kind that have been simmered over a mild fire for an entire day, preferably over a charcoal fire. Such lo fo tong (老火汤) are extremely wholesome and hearty! When I was young, soup is a regular sight on the dining table and I was so easy to feed then. As long as I have soup in my rice, there is no need for any other dishes. I remembered growing up drinking [Lotus Soup] the most, followed by the Watercress Soup. This is a much beloved soup in my family for it's "cooling" abilities. As with all vegetables, I know Watercress contains certain minerals and vitamins but what I do not know is that it even contains cancer-suppressing properties till now! There are so much goodness in this vegetable it is no wonder why they called it a herb in the west. Here are some other benefits of the Watercress: - Antioxident - Eases coughs - Aids weight loss - Controls blood sugar - Aphrodisiac (really??) - Treats failing eyesight I hope you enjoy this as much as I do. Bon appetit!

Recipe: Roselle Tea 洛神花茶

Don't you love those old school coffee shop glasses?

I was first introduced to this strange-looking flower by Mum who has bought a bagful of it from the market. Due to it's odd appearance, I was apprehensive to drink the tea brewed with the flowers. "It tastes just like Ribena," Mum said. The color looks similar but I cannot be too sure about the taste. You know how parents tend to lie through their teeth just to trick us into eating/drinking something that is "good for us"? Remember when you were a kid, how you had medicine forced down your throat while your parents chant, “甜甜的” nonstop？ Taking care not to incur her wrath, I took one small sip just so to appease her. One sip led to another and before long, I finished the entire glass of tea. Mum is right afterall! I was amazed by it's similarity to the Blackcurrent drink except this is a little sour but so much healthier without all the unnecessary sugars! This flower, a relative to the Hibiscus, is rich in antioxidants and minerals especially vitamin C, beta carotene, vitamins B1, B2 and B6. Here are some benefits of Roselle: - Diuretic - Controls fever - Aids digestion - Soothes colds - Controls diabetes - Clears up mucous - Controls cholesterol - Clears blocked nose - Controls high blood pressure - Promotes proper kidney function I hope you enjoy this as much as I do. Bon appetit!

Recipe: Huai Shan With Spare Ribs Soup 淮山排骨汤

Huai Shan (淮山), also known as Shan Yao (山药) or the Nagaimo, is a root vegetable belonging to the Yam family. Although I have seen them plenty of times at the wet market, it is still my very first attempt cooking the fresh variety. One interesting thing about this root was how slippery it would become the moment you started peeling off it's skin. It is almost like trying to grab a live eel which is desperately trying to wriggle out of your grasp! The soup is exceptionally flavorful that I do not even have to add any salt or MSG and I am amazed to find that Huai Shan tasted almost similar to the potato in texture. I am so loving this soup! Here are some benefits of the Huai Shan: - Antibiotic - Antioxident - Lowers blood sugar - Prevents osteoporosis - Lowers blood pressure - Improves digestive system I hope you enjoy this as much as I do. Bon appetit!

Recipe: White Radish With Spare Ribs Soup 白萝卜排骨汤

White Radish, also known as Daikon to many, is a very versatile root vegetable. You could pickle it, stew it, fry it, saute it, cook soup with it and even make a (carrot) cake out of it! I used to hate it whenever Mum cooks this soup as I would always mistake the smell for a gas leak only to realise it's coming from the Radish! As I grew up, I began to appreciate this humble root more when I knew how beneficial it is. Here are some benefits of the White Radish: - Aids weight loss - Aids in digestion - Eases sore joints - Dissolves phlegm - Reinforces energy - Clears stuffy nose - Dissolves gall stones - Regulates metabolism - Improves blood circulation I hope you enjoy this as much as I do. Bon appetit!

Recipe: Curry Chicken - In Conjunction With National Cook Curry Day

Okay, curry may not be the healthiest dish around but did you know that there are also many health benefits to this zesty mix of spices? Tumeric, one of the ingredient in curry, which gave the dish it's yellow color, reduces inflammation of the joints. Studies has also shown that it protects us against cancer, heart disease and even Alzheimer’s disease. Whoa, I do not realise that curry actually has so much goodness in it until I googled! I hope you enjoy this as much as I do. Bon appetit!	Ingredients: 1 Chicken (chopped and cleaned) 1 pack of A1 instant curry mix 4 medium sized potatoes (cut into wedges) 600ml water 200ml Fresh milk OR Coconut milk A few sprigs of curry leaves Salt to taste Instructions: 1) Fry the A1 instant curry mix and curry leaves with some oil till fragrant 2) Add in the chicken pieces and coat evenly with the mixture 3) Add the water 4) Add the potatoes 5) Allow to boil, then simmer till potatoes are cooked 6) Add Coconut milk to thicken the sauce 7) Add salt to taste 8) Serve with rice, Baguette OR Prata
NATIONAL COOK CURRY DAY For the uninitiated, 21st August 2011 is National Cook Curry Day.  I'm uncertain if this is gonna be a a one-off thing or a annual event. This special day arises because a local Singaporean Indian family were told NOT TO COOK and NOT TO EAT curry in their own home by their new neighbors from China as they could not stand the smell! This riled up every local Singaporeans here be it Chinese, Malay and Indians! I guess patriotic sentiments were running high nation wide as Singapore has just celebrated her 46th birthday not too long ago. Now, you do not step into someone else's home and tell them what NOT to do in it.  That's plain rude and not to mention ridiculous! You came to live in our territory of your own accord so you integrate to our culture and lifestyle; not try to change it to suit you! Singaporeans, let us all UNITE and use food - curry, in this instance, to educate our foreign friends. Everyone is encouraged to cook curry on this day and allow the fragrance of one of our favorite dish waft out of your windows and down the corridor. It does not matter what curry you cook: Mutton Curry; Chicken Curry; Beef Curry; Fish Curry; whatever curry! Just let the aroma of your curry permeate every nook and corner of this tiny island! Let's make this PRC family work at Muthu's Curry till they learn how to appreciate our local cuisine show our foreign friends that we are ONE UNITED PPEOPLE and it takes more than just curry to bring us down!
Note: I used 1kg of chicken wings for this dish I preferred my curried potatoes deep fried Give the curry leaves a few vigorous rubs between your palms to bruise them

Recipe: Snow Pear With Spare Ribs Soup 雪梨南北杏排骨汤

It has been quite a while since I last came up with a recipe post. I have been craving for good quality boiled soup instead of those instanteous soups made with ikan bilis/chicken cubes. Thus, I ordered this soup for lunch at the foodcourt but my tongue felt numb for the rest of the day due to MSG overdose. I decided to make this soup myself so my family could benefit from the cooling properties of the soup. Here are some benefits of Snow Pear: - Stops coughing - Expels heatiness - Dissolves phlegm - Good for respiratory ailments I hope you enjoy this as much as I do. Bon appetit!

Recipe: Shark's Fin Melon Soup 鱼翅瓜汤

Do not be mistaken. This is NOT Shark's Fin Soup with melon. This soup is made with a type of melon called Shark's Fin Melon (鱼翅瓜). This melon is so named because once cooked, the flesh will disintegrate into transparent strands that resembles shark's fins. Do not confuse this melon with it's cousin, Winter Melon although you could prepare them practically the same way! Here are some benefits of the Shark's Fin Melon: - Low in calories  - Expels heatiness - Decreases blood sugar I hope you enjoy this as much as I do. Bon appetit!

Recipe: Lotus Root Soup with Peanut 莲藕花生汤

Slow-cooked soups (ie, soup cooked over slow fire for several hours) are particularly popular especially among the Cantonese. Being one myself, soup plays an integral part in my life. I grew up eating rice in soups and I could survive on that for every single meal. Tradition wise, it is also imperative to have soup on the table during festive occasions. Some foods are known for their healing properties and our forefathers have cleverly incorporated such ingredients into soups. Recipes for such soups vary infinitely, depending upon the desired health benefits as well as taste. Here are some benefits of Lotus Root: - Stops diarrhea - Relieves constipation - Clears heat and improve appetite I hope you enjoy this as much as I do. Bon appetit!

Recipe: Braised Chicken Wings With Dried Bean Curd Skin

I first learn how to cook this no fuss, one-pot dish from my Mum. This recipe is easy to clean up and without having too much dishes to wash. I would cook this whenever I feel lazy or when I have simply ran out of ideas over what to prepare for dinner! This is a fairly easy recipe as you just dump everything inside a pot and wait for it to be done. Sometimes, I would prepare slightly more so I could eat it over several days. The meat would have absorbed all the flavors and needless to say, the robust sauce goes very well with white steamed rice too! I hope you enjoy this as much as I do. Bon appetit!	Ingredients: 5 chicken wings (trim away the fats) A handful of Dried Bean Curd Skins (腐皮) Pig's Skin (blanched in boiling water ) 5 Chinese Mushroom (soften in warm water) 1/2 a Star Anise 1/2 a Cinnamon Stick 1 head of Garlic, skin on and bruised 2 inch Ginger, skinned and sliced 1 cup hot water Dark Soy Sauce to taste (I used Kecap Manis) Method: 1)  Fry the Star Anise, Cinnamon Stick, Garlic and Ginger in a tbsp of oil to release the fragrant. 2)  Add in the chicken wings to brown. 3) Add the water, Dried Bean Curd Skins, Pig's Skin, Chinese Mushroom  and Dark Soy Sauce. 4)  Allow to boil, then reduce fire to simmer for 20 minutes. 5) Garnish with Spring Onion and Coriander if desired. 6)  Serves 4.
Note: This is a very versatile dish as you could always mix and match your favourite ingredients. Some other ingredients that you can use for this dish include: Pork Belly, Duck Wings, Chicken Feet, Hardboil Eggs, Bean Curd Sticks (腐竹), Tau Kwa, Tau Pok, Champignons...