Ingredients Jump to Instructions ↓

  1. 3/4 cup/6 fl oz/

Instructions Jump to Ingredients ↑

  1. In the pressure cooker, put the pork bones in and enough water to cover the bones. Bring to high boil and let boil until most of the scum is floating on top of the water. Turn off heat and pour the contents through a colander. Wash the bones thoroughly with cold tap water until all scums are removed. Wash the pressure cooker well, removing scum and fat that are stuck to the pot. Put bones back into the clean pressure cooker and add in the corn, tomatoes and wai san with enough water the cover ingredients. Make sure that the water level is not more than 2/3 full - pressure needs to be built with space. Pressurized for 30 minutes and turn off heat, allowing the soup to continue to cook in the pressure. Remove lid only when the pressure is totally off and add salt to taste. If you are in a hurry for dinner, put pressure cooker under the tap and run the cold water over the lid of the pressure cooker, this should bring the pressure down fast and you can soup on the table as soon as salt is added to taste. Serves Read More... Beat eggs with salt and pepper. Add in the chopped chives. Heat 2 tbsp oil in a frying pan and pour in all the egg mixture to make a large omelette or fry it by spoonful into tiny patties. Serve warm with white rice.. Read More... Drop the cilantro into boiling water for a few seconds and refresh in ice water. .Squeeze the blanched cilantro dry. .In a high speed blender/food processor, blend the oil and cilantro together for 30 seconds, strain it through a cheesecloth. Serves Read More... Mix all the ingredients, followed by a little water to bind ingredients. Heat oil for deep frying and when oil is 350f, using the chopstick, pick up a little taro shreds and deep fry till golden brown and crispy. Drain well and let cool before storing. Serves Read More... Beat eggs with salt and pepper. Add in the crab meat and bean sprouts. Heat up oil and when oil is shimmering, add in the egg mixture and stir. Continue to stir until egg is cooked and set. Dish out and serve hot. Serves Read More... Cut the woody ends of the cassava and then cut into 2 inches pieces. Remove the skin and soak the peeled roots in water for at least 1 hour. Drain and put into saucepan with enough water to cover the roots. Add salt and turn on the heat. Bring to the boil and stir to prevent roots sticking to the bottom of saucepan. Check for doneness, roots should be fork tender. Drain and place roots back to the warm saucepan to dry-out. Cooked cassava is ready for consumption. Eat with whatever fancy your palate. The pictures above are with 'sambal shrimp' and 'xo sauce'. Cassava Fritters is a spin-off from these boiled cassava. Read More... Prepare the batter by mixing all the batter ingredients and leave aside. Heat oil until 350f. While oil is getting hot, prepare the cassava balls by mixing all the ingredients together and making into golf size balls. When oil has reached 350f, dip balls into batter and put into hot oil to deep fry. Do not crowd the wok and crank up the heat and removing some hot oil from the wok, at the last stage of frying. Removing some oil will allow the temp. of oil to rise higher and faster and this way, the balls will be not be soggy. When balls are golden brown, remove and drain on an overturn cake rack which is sitting on kitchen towels - the excess oil will drip down and since the balls are not touching the kitchen towels, they will not soak back the oil while cooling. Pour back the removed oil and finished frying the rest of the balls. Note: Noticed the long one? I have left some cooked cassava unmashed and dipped them in batter to fry. Try it this way, it is just as delicious. Serves Read More... Put pork and cover it with enough water. Bring to a boil and continue to boil until scum has subsided. Remove pork and discard the water - scum and all. Wash the pork under cold water. Cut the squash in half lengthwise and using a metal spoon, remove the seeds. Then cut squash into large pieces. Put pork, squash, tomatoes (cut into quarters if using the bigger tomatoes) and dried scallops into the pressure cooker. Put enough water to cover all ingredients and make sure it does not come up to half way up the pressure cooker. Close the lid and cook on high. As soon as the pressure is build-up - 15 lbs, reduce heat and maintain pressure, cook for 15 minutes. Turn off heat and let the pressure release by itself with time. Remove lid only when there is no more pressure. Adjust taste with salt and pepper. Serve hot. Serves Read More... In a wok, heat oil and stir-fry fermented beancurd until fragrant. Add oysters (if using),mushrooms, cabbage and carrot. Stir-fry until cooked through. Add in the rest of the ingredients except the soaked glass noodles and the seasonings Bring to the boil, add the seasonings, then reduce heat, cover with lid and simmer. Add in the glass noodles and continue to simmer, you might have to add in more water/stock if the sauce has thickened too much. Do no be afraid to add more water/stock as the glass noodle will swell and soak up all the goodness. Simmer until sauce has thickened. Dish up and sprinkle with sesame oil. Serve hot. Serves Read More...


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