Creamy yummy Vegetables (Vegetarian Friendly)

Preparation Time: 1 hour

Cooking Time: 1 hour

Serving for 8 – 10

Ingredients

200g canned button mushroom

200g canned straw mushroom

200g canned oyster mushroom

1 packet of inoki mushroom (optional)

1 bowl of milk

1 egg

1 Brocolli

1 Cauliflower

Soup Base: (Mix well)

1½ bowl water

1 tsp salt

1 Knorr vegetable cube (chicken cube if non vegetarian)

1 tsp sugar

1 tsp sesame oil

dash of pepper

Thickening: (Mix well)

2 Tbsp cornflour

2 Tbsp water

Method:

1. Heat wok and add 1 Tbsp oil to stir fry carrot and broccoli steam. Set aside.

2. Blench cauliflower and broccoli for ½ hour. Set aside.

3. Heat wok and add 2 Tbsp oil to stir fry mushrooms. Add soup base and cover with lid for another 15 mins.

4. Add carrot and broccoli steam. Cook for another 5 mins.

5. Add milk and bring to boil.

6. Add thickening and bring to boil.

7. Finally, add beaten egg and stir fry till cook for another 2 mins.

Steam Egg “tofu”

Preparation Time: 10 mins

Cooking Time: 10 mins

Serving for 2 – 3 persons

Ingredients

2 – 3 eggs depends on size

200 g minced pork

2 salted egg yolk

water

pepper

1 tsp soy sauce

Method

1. Mixed salted eggs with minced pork.

2. Beat egg and sieve it. Add equal amount of water as the egg mixture and mixed it well.

3. Add pepper and soy sauce in egg mixture.

4. Add minced pork mixture into egg mixture. Pour in a steam container.

5. Heat steamer and place the egg and pork mixture in it and cook for 10 mins.

3 eggs congee

Preparation Time: 15 mins

Cooking Time: 20 mins (less cooking of congee/Porridge)

Serving for 3 – 4

Ingredients

1 salted egg

1 century egg

1 fresh egg

200 g lean pork

1 dried scallop

1 tsp sesame oil

pepper

Fried shallot

Method:

1. Cook the salted egg. Cut the salted in small pieces.

2. Cut the century egg in pieces.

3. Slice the lean meat and add in the congee.

4. Add the eggs in the porridge/congee. Break the fresh egg, beat and add in congee/porridge before serving.

5. Add oil and shallot before serving. Add soy sauce to taste if needed.

Basic Porridge or Congee

Preparation Time: 10 mins

Cooking Time: 1 to 2 hours (using slow cooker)

Serving for 3 – 4

Ingredients

2 cups of rice

4 cubes of rock sugar (small square ones)

Method:

1. Wash rice, add sugar and add 5 bowls of hot water

2. Cook using a slow cooker. Once boil, use a ladle to stir the rice till soft.

3. The texture of the congee or porridge has to be smooth, thick and rich (Until the rice grain all meshed up).

Note: The rock sugar enables the congee/porridge to have a smoother texture.

Basic Fish Soup

Preparation Time: 30 mins

Cooking Time: 1 hour

Serving for 4

Ingredients

500g fish bones (preferably Ikan Kurau)

2 tsp salt

5 slices ginger

2 tsp sesame oil

1 tsp pepper

2 bowls of water

Method

1. Heat wok with cooking and add fish bones. Stir fry for 15 mins remove the fish bones.

2. Add wok with 1 Tbsp of oil. Add ginger and fry till aroma.

3. Add the fish and stir fry for 1 min. Add the water and cover the wok with a lid.

4. Simmer at low heat for another 40 mins. Add sesame oil and pepper, bring to boil.

You can use the soup base for porridge, bee hoon.

To prepare fish slices:

1. Slice the fish meat about 0.5 mm thick. Soak the fish slices in salt water for 20 mins.

2. Cook the fish in the soup for 1 min, do not overcook when you cook fish meat.