Healthier Choice Food

Apple, Beetroot & Carrot Juice



Steamed Brown Rice with pumpkin & chicken strips




Carrot, Pineapple fruit cake

Coconut Milk Yam Paste, Deep Fried Crispy Longan, Mixed Fruits with white fungus

Coconut milk yam paste
12 servings

Ingredient
100g sago rice (green color)
500g yam (remove skin and cut into semi-circle)
500g yam (remove skin and cut into cube)
200gm of sugar (can reduce to 180gm)
250gm of pkt coconut milk (heng guan brand)
a few pandan leaves
5 bowl of water(1 bowl - 300 ml)

Method
1. Cut the 500gm yam into small cube then season with 2 tbsp of sugar, mix them well put into a tray, Cut the other 500gm of yam into semi-circle.

2. Put both type of yam into a steamer to steam for 30 mins.

3. Soak the sago rice for 10 mins then drain dry thru sieve.

4. After 30 mins, cut the semi-circle yam into small pieces then put into the blender, add 3 bowl of water to blend together.

5. Then pour into a mixing bowl, add 2 bowl of tap water, bring to boil, use a wooden scoop to stir.

6. Tear the pandan leaves into strip, then tied into knot.

7. Keep on stirring until you see big bubble, slowly pour in the sago rice using wooden scoop to stir gently until sago is transparent, add sugar, reduce to low fire then let it boil, once it boiled, add coconut milk and stir, remove the pandan leave, off fire.

8. Add in steamed cube yam, ready to serve.



Deep Fried Crispy Longan
(this dessert best eaten within 1 hour)

Ingredient
1 can of longan

Batter:
150 gm of plain flour
2 tsps of double-baking powder
2 tbsps of potato starch or rice flour
300 ml of water

Salad cream (filling):
3 tbsp of mayonnaise (Best Food Brand)
1 tbsp condensed milk
1/2 tbsp lemon juice

Method:
1. Drain off the syrup of the longan, let the longan upside down, the opening facing downwards to drip dry all the syrup inside.

2. Prepare salad cream: add 1/2 tbsp lemon juice in a bowl, add 1 tbsp condensed milk, 3 tbsp of mayonnaise, a pinch of salt, mix them evenly.

3. Once evenly mix put them into a plastic bad then tied up, give a small cut on the sharp edge then pipe it into the drain-dry longan hole then put on a baking tray.

4. Prepare the batter then sieve it into a mixing bowl, then add water, use a whisk to stir it gently, until u hold the whisk see droplet of batter dropping.

5. Add a pinch of slat, 1/4 tsp sugar 2 tbsp of cooking to the mixing bowl and stir evenly using whisk.

6. Prepare 2 bowl of oil in the wok, sprinkle some flour on the tray of longan, then shake the tray like rolling marble, make sure all longan are well coated.

7. Once the oil is hot in the wok, use satay stick to take the longan and deep into the batter, to deep fry until golden brown, using medium fire, when going to remove from wok, turn high fire.

8. Ready to serve.



Mixed Fruits with White Fungus
24 servings

Ingredient
30g white fungus (soaked)
24 pcs of dried prunes
2 kiwi fruits
2 fresh oranges (peel off skin and cut into small pieces)
1 can of peach (any brand)
1 pkt of coconut fibre cubes (Nata Decoco abt 360gm)- white color
250gm of rock sugar
2 tbsp of honey
1 lemon (squeeze out the juice)

Method
1. Soak the white fungus in tap water for 1 hour, then tear into small pieces, cut off the hard stem.

2. Cook the white fungus with 2 bowl of hot water, 250gm of rock sugar, 2 pieces of pandan leaves, cook until the rock sugar is dissolve, then add in 24 pieces of prunes, let it soak until cool down then add 2 tbsp of honey (pandan leave still inside)

3. Drain away the syrup of the peach then cut them into cube, keep the syrup for later use.

4. Cut the fresh oranges into small cube then put together with peach in the sieve.

5. Pour the peach syrup into the white fungus bowl, then put more ice to cool down.

6. Peel the kiwi fruits, cut the kiwi into 4 pieces then into 4 portion per piece, then put them into the white fungus bowl.

7. Shred a bit of lemon skin, then put into the white fungus bowl, then squeeze our the lemon juice, cut off the round shape of the lemon and put into the white fungus bowl.

8. After the white fungus bowl have cool down, taste for sweetness, if too sweet, no need to add honey, if not, add 2 tbsp of honey then stir them well, add more ice cube.

9. This is to serve as cold dessert.

Fried Green Bean Starch Sheet, Hot & Sour Soup

Fried Green Bean Starch Sheet
yield: 5 to 12 persons
Ingredient:
1 pkt of green bean starch sheet (tianjin brand)
100gm prawn meat (before deshelled is 200gm)
100gm lean pork (soft leg meat, cut into strip)
3 dried mushroom (soak, strip)
1 yellow onion (strip)
1/2 carrot (strip)
2 red chillies (strip)
100g beansprouts (soak in vinegar, drain dry)

Garnishing
2 eggs

Gravy:
1 rice bowl of chicken stock (1 bowl = 300ml)
1 tsp salt
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp M.S.G.
1/2 tbsp black vinegar (chin kang brand)
1/4 tsp sesame oil
1/4 tsp pepper


Method:

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Soak the green bean starch sheet (GBSS) in tap water for 1/2 hr then cut into small long pieces.

3. Season the prawn with 1/4 tsp salt, 1/4 tsp sugar or M.S.G., 1/4 tsp of cornstarch, 1/4 tsp huatiao, 1/4 tsp pepper, use hand to mix them well and set it aside for 15 mins.

4. Beansprouts soak in 2 tsp of vinegar (for crunchness)for 10 mins then drain dry.

5. Onion either yellow or purple, cut them into thin slices. By cutting the side of the chillies then remove the seeds, cut into strip.

6. Chop garlic into fine pieces. Pat and cut the ready-soaked mushroom into strip.

7. Cut the GBSS into strip using chopper, have to roll them up then cut, then it will line out nicely look like kueh teow strip.

8. Prepare the gravy: 1 bowl of chicken stock, 1 tsp salt, oyster sauce, stir well, add M.S.G., sugar, black vinegar, sesame oil, pepper, then leave it a side.

9. Boil water in the wok, when water boil, put in GBSS then stir it well, once its boil, remove and drain dry.

10. Add oil to the wok, add garlic to fry until fragrant, then add yellow onion, chilli, fry until fragrant, add mushroom, stir under high fire, sprinkle huatiao wine, add gravy let it boil, add in lean meat, stir, add in prawn stir again, add a bit black soya sauce, add beansprouts, stir, reduce to medium fire, add green bean starch sheet (GBSS), stir fry them evenly until you see the side of the wok boiling, got slightly bubble. Then off fire, dish up on a plate.

11.Prepare garnishing: 1 tsp cornflour, 1 tsp water, a pinch of salt, a little pepper, 2 eggs (beat all together), grease the pan, then pour in the beaten eggs, let it spread over the pan evenly, once looks cooked, flip them over, then let them cook until almost well done, remove, cut into strip.

12.Garnish the stripped eggs over the plate of fried green bean starch sheet.



Hot & Sour Soup

Ingredient
100gm sea cucumber (cut into strip)
100gm lean pork (cut into strip)
1 box of silken toufu (cut into strip)
2 slices of black fungus (5gm dry wt)
100gm of cuttlefish (cut into strip)
50gm szechuan mustard green (cut into strip)
2 stalks of coriander leave (chinese parlsey)
2 eggs

Garnishing:
5 pieces of chilli padi (strip)
2 stalks of spring onion (thin strip)
3 slices of young ginger (cut into thin strip)

Gravy:
6 rice bowl of chicken stock (1 rice bowl is 300ml)
1 tbsp of dark soya sauce
1 tbsp of sugar
2 tsps of salt
1 tsp M.S.G.
2 tbsps of black vinegar (Chin kang brand)
1/4 tsp of sesame oil
1/4 tsp of pepper
1 tbsp of chilli oil


Method

1. 500gm of chicken bones, blanch in hot water, then remove, add 8 bowls of water to cook it, let it boil in high fire for 5 mins, then reduce to low fire to boil for 1 hour, the water will be about 6 bowl left.

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Wash sea-cucumber and drain dry, no need to treat it, cos you will add it to boil the soup. Cut sea-cucumber into strip.

3. Dry mushroom must soak until soft, then pat and cut it into thin strip.

4. Soak the szechuan mustard green for 1 hour until the chilli is gone, then taste for saltness, if too salty, soak again. After that, cut them into strip.

5. Already soaked Black fungus, cut it into strip. Cut cuttlefish into strip.

6. Prepare the gravy: 6 bowl of chicken stock, add 2 tsp of salt, 1 tbsp of dark soya sauce, 2 tbsp of black vinegar (chin kang brand), 1 tbsp sugar, 1/4 tsp of pepper, 1 tsp M.S.G.

7. Wok hot, put 2 tbsp oil then put 2 slices of ginger, 1 stalk of spring onion to fry until fragrant remove.

8. Oil still in wok, sprinkle huatiao wine, add gravy to cook until boil.

9. Add some sesame oil to the meat then add to the wok to cook.

10. Add all the ingredient except cuttlefish add last.

11. Prepare thickening: 4 tbsp of water and 4 tbsp of potato starch stir them well, put aside.

12. When the soup in the wok is boil, reduce fire, stir in the thickening, let it boil, once boiled, reduce fire.

13. Beat 2 eggs then add little sesame oil, then pour in thru stirring, Add cuttlefish and garnishing, off fire, add chilli oil, some coriander leave.

14. Ready to serve.