酸辣马薯丝 – Spicy & Sour potato strips

Seafood Crab Meat Roll with Cheese, Fresh Milk Prawn with Pumpkin Paste

2 dishes learn from Geylang Seri cc on 25/06/07
from Gim Tim Restaurant Chef Lai Yong Ming


Seafood Crab Meat Roll with Cheese




Fresh Milk Prawn with Pumpkin Paste

Claypot class on 22/6/07 at cairnhillcc

Vegetable Combination Deluxe aka Loh Han Chai



Yellow Fungus Mushroom Watercress Soup




Serai Chicken Soup

Chicken Feet in Slow Cooker

Chicken Feet in Slow Cooker

Ingredient
20 pcs red dates (seedless)
200gm peanuts
12 pcs of chicken feets (claw chop off)
1 pc of dried orange peel skin (soak water, scrap off the internal white skin)
4 pcs of dried mushroom
2 slices of ginger (old ginger with skin)
2 pcs of honeydates (no sugar coated)
8 bowls of water

salt to taste

Method
1. Chop off chicken feet claw, blanch in hot boiling water for 10 mins.

2. Blanch peanut, once water boiled off fire, drain dry.

3. Soak dried orange peel skin in water 10 mins, then once it soft, scrap off the internal white skin.

4. Pour hot boiling water into the slow cooker, then cover, once it boiling, add in the chicken feet, orange peel skin, ginger, red dates, peanuts, dried mushroom, honeydates. After adding all the ingredient, make sure the water-level must be about 2.5cm below the cover of the slow cooker. (then it will not overflow)

5. Turn to high, then let it cook for 3 hours.

Chicken feet are good gel and tonic for limbs of the body
Peanuts are good in water circulation, cooling of lungs, remove phelgm
Ginger are good for detox, remove coolness in the body

Fatt Kueh Workshop learnt from Whampoa cc

Sweet Potatoes & Yam Fatt Kueh

Braised Mushroom with Bamboo Shoot, Fried Pork Rib, Fried King Prawn with Yam

Vegetarian Dishes:
Braised Mushroom with Bamboo Shoot, Fried Pork Rib, Fried King Prawn with Yam

Braised Mushroom with Bamboo Shoot

Fried Pork Rib

Fried King Prawn with Yam

Strawberry Fanfare, Agar2 Ang Ku Kueh, Mushroom siew mai,

Strawberry Fanfare


Agar2 Ang Ku Kueh

Mushroom siew mai

Cookies - Bacon, Almond, Green peas

Claypot - La Wei claypot rice

Prawns in spicy milk sauce, French beans with preserved radish, Prawn Fritters in creamy sauce

Prawns in spicy milk sauce

French beans with preserved radish

Prawn Fritters in creamy sauce

Black Pepper Chicken with Fried Noodle

Something i learn from today restaurant cooking by Mdm Koh Hong Leng @ Jurong Spring cc, then i cook this dish for tonite dinner (23/10/06) to go with my simple fried noodles.

Healthier Choice Food

Apple, Beetroot & Carrot Juice



Steamed Brown Rice with pumpkin & chicken strips




Carrot, Pineapple fruit cake

Watercress Soup & Deep Fried Grouper

Watercress with Fish Ball Soup



Deep Fried Grouper

King of Pork Ribs, Stuff beancurd & Deep-fried Pomfret

King of Pork Ribs

Stuffed Beancurd with Minced Shrimp

Deep-fried Pomfret

Fried Black Soya Bean Chicken & Stir Fry Pig Liver

Fried Black Soya Bean Chicken
Stir Fry Pig Liver with ginger & spring onion


Ingredient:
300gm Liver (sliced)
20gm Ginger (young type)
1 stalk of spring onion (cut into 3 inches size)
50gm Black Fungus (soaked weight) - soaked and strip

Seasoning for liver
1/2 tbsp light soya sauce
2 tsp cornflour
1/4 tsp pepper
1/2 tbsp ginger juice
1 tbps dark soya sauce
1 tbsp chinese wine (hua-tiao jiu)

Preparation & Cooking process:
1. Buying of liver must be smooth, no dot blood in the liver, smooth & powderly form.

2. Remove the white strip in the liver, cut into portion, then use the chopper to slice and lies flat, not too thin.

3. Wok hot, pour water in the wok to boil, put in sliced liver, off fire, scoop up and drain dry, then go thru tap water, then drain dry.

4. Prepare a bowl, add 1/2 tbsp light soya sauce, 1 tbsp dark soya sauce, 1/2 tbsp ginger juice, 1/2 tbsp hua tiao wine, stir well, pour in the cold liver to mix well, add in 2 tsp cornflour to mix, use chopstick to stir well. (tips: morning season, put in open air with net cover then at nite can cook for dinner, after seasoning cannot put in the fridge cos water will come out.)

5. Wok hot, add 1 - 2 tsp oil to fry black fungus, fry until color turn abit light, remove.

6. Add ginger strip to fry, add 1 tbsp oil to fry in low fire, fry until smell of ginger fragrant, turn high fire, put in spring onion, black fungus, add hua tiao wine, add liver cover for 1 min (let the liver absord the wine)

7. Open the cover, then fry until a bit sticky, add sesame oil and cover, off fire, rest for 1 min, open cover and scoop up to serve.


(ref: Mdm Ee's Home-cooking)

Garlic Chicken, Dragon Phoenix Roll, Braised Scallop with vegetables

Sichuan Stage 2
Garlic Chicken with preserved veg (mei cai)

Dragon Phoenix Roll

Braised Scallop with vegetables

Restaurant cooking stage 1 @ 11/05/06 & 18/05/06

Crispy Beancurd wrapped with handmade popiah skin

Salted Bean Chicken

Sweet & Sour Pork

Restaurant cooking stage 1 @ 11/05/06
Prawn meat in Cauliflower

Stuffed Chicken Wing with Kai Lan


Fried Chicken Wing Balls

Confinement Stage 3 - Fried Mixed Capscium & Double-boiled Sea cucumber, fish maw chicken soup

Fried Mixed Capsicum with black bean sauce







Double boiled Sea cucumber, fish maw chicken soup

Crispy Beancurd, Shredded chicken & Fish Fillet in hot chilli sauce - szechuan style

Sweet & Sour Crispy Beancurd


Shredded Chicken with gravy



Fish Fillet in hot chilli sauce