Any Quick To Cook recipes to share?
- Thread starter pingping
- Start date
zolldoll
Member
You mean porrigde? Just cook some brown rice in the slow cooker, then after it is cooked, add fish and top. When its cooked too, bring it up to mash. Then add the potion needed of porridge, mix with the fish and also the ikan bilis powder will do. My son loves this.
Or give them porridge mixed with pumpkins or sweet potatoes also can.
Or give them porridge mixed with pumpkins or sweet potatoes also can.
zolldoll
Member
ok for adults. How bout simple oyster chicken wings? First marinate the wings with abit of salt. Then hit oil, once it is hot, add in sliced ginger strips. Fry till fragrant, then add the wings. After ahile, add dark soya sauce as well as oyster sauce. You will have to gauge the taste and colour yourself. Add abit of water if too dry. This dish is my simple and fav dish.
This one is one of my favorite
Pork ribs & peanut soup (serves 4)
Ingredients :
Pork ribs 500gm
Fresh groundnuts 300gm
Red dates 12 pcs
Garlic 6 pcs
Huiji waist tonic 60-80ml (I think the waist tonic’s Chinese name is huiji bu yao jing. Can get at NTUC fairprice)
Instructions:
1. Clean pork ribs
2. Boil pork ribs with groundnuts in water and pour away water
3. Put fresh water to boil and add in red dates and garlic to simmer for around 1 hour
4. Add 60-80 ml of Waist tonic
5. Serve immediately while hot, Gd for breastfeeding mums to drink as much hot soup as possible to help lactation
Pork ribs & peanut soup (serves 4)
Ingredients :
Pork ribs 500gm
Fresh groundnuts 300gm
Red dates 12 pcs
Garlic 6 pcs
Huiji waist tonic 60-80ml (I think the waist tonic’s Chinese name is huiji bu yao jing. Can get at NTUC fairprice)
Instructions:
1. Clean pork ribs
2. Boil pork ribs with groundnuts in water and pour away water
3. Put fresh water to boil and add in red dates and garlic to simmer for around 1 hour
4. Add 60-80 ml of Waist tonic
5. Serve immediately while hot, Gd for breastfeeding mums to drink as much hot soup as possible to help lactation
here is another one
BLACK CHICKEN & BLACK BEAN SOUP
(Good for new mothers who’ve lost lots of blood during delivery. This tonic is good for invigorating blood circulation. Take plenty of rest after drinking this soup to help speed up recovery!)
1 Black Chicken
200g Black Beans
2 cups Huiji
4 slices old ginger
2 Tbs Sesame Seed Oil
* Gut & Clean Chicken.
* Heat Oil then fry ginger slices and black beans until fragrant (approx 2 to 3mins). Then also add the chicken to fry about 5mins.
* Put all the ingredients into the crockpot and fill pot with HOT water until the level is about 1/2full. Boil for 2 to 3hrs until soup is fragrant.
BLACK CHICKEN & BLACK BEAN SOUP
(Good for new mothers who’ve lost lots of blood during delivery. This tonic is good for invigorating blood circulation. Take plenty of rest after drinking this soup to help speed up recovery!)
1 Black Chicken
200g Black Beans
2 cups Huiji
4 slices old ginger
2 Tbs Sesame Seed Oil
* Gut & Clean Chicken.
* Heat Oil then fry ginger slices and black beans until fragrant (approx 2 to 3mins). Then also add the chicken to fry about 5mins.
* Put all the ingredients into the crockpot and fill pot with HOT water until the level is about 1/2full. Boil for 2 to 3hrs until soup is fragrant.
jellyberry
New Member
I drink huiji regularly as well it keeps me healthy and it helps my back pain which i use to have 3 years ago =)
here is another one . Fatty but delicious keke
Pig’s trotters with vinegar – zhu jiao cu (serves 4)
Ingredients:
Red dates 12 pcs
Pig’s trotters 1 pc
Garlic 10 pcs
Black vinegar 2 tsps
Oyster sauce 1 tsp
Soya sauce 1 tsp
Huiji Waist Tonic 40-80ml
Instructions:
1. Clean and split pig’s trotters
2. Boil pig’s trotters in water and pour away water
3. Add vinegar, garlic, red dates, oyster sauce and soya sauce to pig’s trotters and simmer for 1 hour
4. Add 40-80ml of Waist tonic before serving
Pig’s trotters with vinegar – zhu jiao cu (serves 4)
Ingredients:
Red dates 12 pcs
Pig’s trotters 1 pc
Garlic 10 pcs
Black vinegar 2 tsps
Oyster sauce 1 tsp
Soya sauce 1 tsp
Huiji Waist Tonic 40-80ml
Instructions:
1. Clean and split pig’s trotters
2. Boil pig’s trotters in water and pour away water
3. Add vinegar, garlic, red dates, oyster sauce and soya sauce to pig’s trotters and simmer for 1 hour
4. Add 40-80ml of Waist tonic before serving
HERE is another one of my favorite for all the fish lovers keke
Stir Fry Fish with Spinach
Ingredient A:
* Spinach : 150g (washed, cut)
* Ginger : 1 pc (shredded)
* Red dates : 10pcs (cut into half, soap in the water for ½ hour, drained)
* Wolfberries :1 tbsp (soak in the water for ½ hour, drained)
* Fish fillet : 300g (washed, sliced)
* Ginger juice : 1tbsp
* Pepper : ¼ tsp
* Huiji Waist Tonic : 1 cup (1 Huiji measuring cup = 30ml)
Ingredient B:
* Oyster sauce : 2 tbsp
* Sugar : 1 tbsp
* Hua diao jiu : 2 tbsp
* Sesame oil : 1 tsp
Method:
1. Heat up wok with 2tbsp of oil, stir fry spinach till its cooked, dish out
2. Heat up wok with 2 tbsp of oil, stir fry ginger till fragrant. Add red dates, wolfberries, stir fry. Then, add fish; stir fry till it’s cooked
3. Add Ingredient B, stir well, and turn off heat. Combined with 1 cup of Huiji Waist Tonic, dish out, place them together with spinach
Stir Fry Fish with Spinach
Ingredient A:
* Spinach : 150g (washed, cut)
* Ginger : 1 pc (shredded)
* Red dates : 10pcs (cut into half, soap in the water for ½ hour, drained)
* Wolfberries :1 tbsp (soak in the water for ½ hour, drained)
* Fish fillet : 300g (washed, sliced)
* Ginger juice : 1tbsp
* Pepper : ¼ tsp
* Huiji Waist Tonic : 1 cup (1 Huiji measuring cup = 30ml)
Ingredient B:
* Oyster sauce : 2 tbsp
* Sugar : 1 tbsp
* Hua diao jiu : 2 tbsp
* Sesame oil : 1 tsp
Method:
1. Heat up wok with 2tbsp of oil, stir fry spinach till its cooked, dish out
2. Heat up wok with 2 tbsp of oil, stir fry ginger till fragrant. Add red dates, wolfberries, stir fry. Then, add fish; stir fry till it’s cooked
3. Add Ingredient B, stir well, and turn off heat. Combined with 1 cup of Huiji Waist Tonic, dish out, place them together with spinach
And this one was recently shared by DJ 972 Fenying keke i tried it yesterday taste fantastic
Mini Steam Bun
Skin:
* Plain flour: 300g
* Boiling water: 150g
* Cold water: 30g
* Shortening: 20g
Filling:
* Minced Pork: 400g
* Chinese cabbage: 200g (chopped, mix with 1 tsp salt for 10 min. Wash and squeeze dry)
* Ginger : 20g (minced)
* Spring onion : 20g (diced)
Seasoning:
* Chicken stock: ½ cube
* Pepper : ¼ tsp
* Dark Soya Sauce : ½ tsp
* Light Soya Sauce : ½ tbsp
* Sesame oil : 1 tbsp
* Water : 2 tbsp
* Sugar : 1 tsp
Huiji Waist Tonic: 1 cup (Huiji measuring cup)
Method:
1. Skin: Sieve plain flour into a mixing bowl, make a well, pour in boiling water and mix quickly using a wooden spoon. Cover and put aside for 10 min. Add cold water and shortening, knead to form soft dough. Covered, leave to rest for 30 min. (as per attached video clip)
2. Filling: Put all ingredients into a large bowl, mix with seasoning till well combined, add Waist tonic, mix and leave to season for 30 min
3. Divide dough into 15g portion, roll into thin round disc. Wrap with fillings and shape into pau.
Mini Steam Bun
Skin:
* Plain flour: 300g
* Boiling water: 150g
* Cold water: 30g
* Shortening: 20g
Filling:
* Minced Pork: 400g
* Chinese cabbage: 200g (chopped, mix with 1 tsp salt for 10 min. Wash and squeeze dry)
* Ginger : 20g (minced)
* Spring onion : 20g (diced)
Seasoning:
* Chicken stock: ½ cube
* Pepper : ¼ tsp
* Dark Soya Sauce : ½ tsp
* Light Soya Sauce : ½ tbsp
* Sesame oil : 1 tbsp
* Water : 2 tbsp
* Sugar : 1 tsp
Huiji Waist Tonic: 1 cup (Huiji measuring cup)
Method:
1. Skin: Sieve plain flour into a mixing bowl, make a well, pour in boiling water and mix quickly using a wooden spoon. Cover and put aside for 10 min. Add cold water and shortening, knead to form soft dough. Covered, leave to rest for 30 min. (as per attached video clip)
2. Filling: Put all ingredients into a large bowl, mix with seasoning till well combined, add Waist tonic, mix and leave to season for 30 min
3. Divide dough into 15g portion, roll into thin round disc. Wrap with fillings and shape into pau.
Here is another one that was introduced recently
Huiji Steam Chicken treasure
Ingredients A
Chicken : 1 bird (about 1.5 kg)
Ingredients B (mixed till well combined)
Soy sauce : 1 tbsp
Five spice powder : 1 tsp
Ingredients C (minced)
Shallots : 3 cloves
Garlic : 3 cloves
Ingredients D
Pork : 75g (diced)
Fresh shrimp : 75g
Carrot : 50g (skinned, diced)
Fresh mushroom : 3 pcs (diced)
Yam : 50g (diced, fried)
Fresh lotus seed : 50g
Fresh ginkgo nuts : 50g
Golden mushroom : 50g
Green pepper : 50g (diced)
Water chestnut : 3 pcs (skinned, diced)
Ingredients E
Water : 200g
Oyster sauce : 1 tbsp
Sesame oil : ½ tbsp
Sugar : ½ tbsp
Ground pepper : ¼ tsp
Chicken stock : ½ cube
Hua Tiao Wine : 1 tbsp
Ingredients F
Huiji Waist Tonic : 1–2 cup (Huiji measuring cup)
METHOD:
1.Wash chicken, drained, spread Ingredients B evenly on the outside and inside of chicken, set aside for use later
2.Heat up a wok of oil, fry whole chicken till golden, drained, set aside
3.Heat up 2 tbsp of oil, fry Ingredients C till fragrant
4.Toss in Ingredients D one at a time as per order, stir fry till fragrant
5.Add Ingredients E, cook till water dried up, dish up
6.Stuff fried ingredients into the stomach of chicken
7.Wrap up with aluminum foil or cellophane paper, put on steaming tray
8.Steam for 1½ hour over high flame till tender, remove, add 2 cups of Huiji Waist Tonic, serve hot.
Huiji Steam Chicken treasure
Ingredients A
Chicken : 1 bird (about 1.5 kg)
Ingredients B (mixed till well combined)
Soy sauce : 1 tbsp
Five spice powder : 1 tsp
Ingredients C (minced)
Shallots : 3 cloves
Garlic : 3 cloves
Ingredients D
Pork : 75g (diced)
Fresh shrimp : 75g
Carrot : 50g (skinned, diced)
Fresh mushroom : 3 pcs (diced)
Yam : 50g (diced, fried)
Fresh lotus seed : 50g
Fresh ginkgo nuts : 50g
Golden mushroom : 50g
Green pepper : 50g (diced)
Water chestnut : 3 pcs (skinned, diced)
Ingredients E
Water : 200g
Oyster sauce : 1 tbsp
Sesame oil : ½ tbsp
Sugar : ½ tbsp
Ground pepper : ¼ tsp
Chicken stock : ½ cube
Hua Tiao Wine : 1 tbsp
Ingredients F
Huiji Waist Tonic : 1–2 cup (Huiji measuring cup)
METHOD:
1.Wash chicken, drained, spread Ingredients B evenly on the outside and inside of chicken, set aside for use later
2.Heat up a wok of oil, fry whole chicken till golden, drained, set aside
3.Heat up 2 tbsp of oil, fry Ingredients C till fragrant
4.Toss in Ingredients D one at a time as per order, stir fry till fragrant
5.Add Ingredients E, cook till water dried up, dish up
6.Stuff fried ingredients into the stomach of chicken
7.Wrap up with aluminum foil or cellophane paper, put on steaming tray
8.Steam for 1½ hour over high flame till tender, remove, add 2 cups of Huiji Waist Tonic, serve hot.
here is the chinese version and pics!!!! keke
汇集十全十美凤凰宝
材料1
鸡 : 1 只 (约1.5 kg)
材料2 (混合均匀)
酱油 : 1 tbsp
五香粉 : 1 tsp
材料3 (剁碎)
葱头 : 3 粒
蒜头 : 3 粒
材料4
猪肉 : 75 g (切丁)
虾仁 : 75 g
红萝卜 : 50 g (去皮, 切丁)
鲜冬菇 : 3 朵(切丁)
芋头 : 50 g (切丁, 炸香)
鲜莲子 : 50 g
鲜白果 : 50 g
金针菇 : 50 g
青灯笼椒 : 50 g (切丁)
马蹄 : 3 粒 (去皮, 切丁)
材料5
水 : 200g
蚝油 : 1 tbsp
麻油 : ½ tbsp
糖 : ½ tbsp
胡椒粉 : ¼ tsp
鸡晶块 : ½ 块
花雕酒 : 1 tbsp
材料6
汇集补腰精 : 1–2 杯 (汇集量杯)
方法:
1.把鸡洗净, 沥干, 把材料2均匀的涂抹在鸡皮上和鸡身内, 待用
2.烧热一锅油，将鸡炸至金黄色, 捞起待用
3.烧热2 tbsp油, 爆香材料3
4.依顺序加入材料4 炒香
5.加入材料5煮至汁收干, 盛起
6.把炒的材料填入鸡腹内至满
7.用锡泊纸或玻璃纸包好, 放在蒸盘上
8.送入蒸锅, 大火蒸约1 ½ 小时至熟软, 取出, 加入2 杯汇集补腰精, 即可享用
汇集十全十美凤凰宝
材料1
鸡 : 1 只 (约1.5 kg)
材料2 (混合均匀)
酱油 : 1 tbsp
五香粉 : 1 tsp
材料3 (剁碎)
葱头 : 3 粒
蒜头 : 3 粒
材料4
猪肉 : 75 g (切丁)
虾仁 : 75 g
红萝卜 : 50 g (去皮, 切丁)
鲜冬菇 : 3 朵(切丁)
芋头 : 50 g (切丁, 炸香)
鲜莲子 : 50 g
鲜白果 : 50 g
金针菇 : 50 g
青灯笼椒 : 50 g (切丁)
马蹄 : 3 粒 (去皮, 切丁)
材料5
水 : 200g
蚝油 : 1 tbsp
麻油 : ½ tbsp
糖 : ½ tbsp
胡椒粉 : ¼ tsp
鸡晶块 : ½ 块
花雕酒 : 1 tbsp
材料6
汇集补腰精 : 1–2 杯 (汇集量杯)
方法:
1.把鸡洗净, 沥干, 把材料2均匀的涂抹在鸡皮上和鸡身内, 待用
2.烧热一锅油，将鸡炸至金黄色, 捞起待用
3.烧热2 tbsp油, 爆香材料3
4.依顺序加入材料4 炒香
5.加入材料5煮至汁收干, 盛起
6.把炒的材料填入鸡腹内至满
7.用锡泊纸或玻璃纸包好, 放在蒸盘上
8.送入蒸锅, 大火蒸约1 ½ 小时至熟软, 取出, 加入2 杯汇集补腰精, 即可享用
Try fish head noodles with coconut milk taste so good!
Fish Head Noodle
Ingredients A:
* Fish/Chicken bones : 500g
* Ginger : 1 pc (smashed)
* Water : 2 litres
Ingredient B (Mix):
* Fish head : 1 pc (about 500g, chop into chunk)
Ingredients C:
* Garlic : 2 cloves (smashed)
* Sliced ginger : 4 slices
* Spring Onion : 2 stalk (sectioned)
Ingredients D:
* Salted mustard : 150g (sliced)
* Salted plum : 2 pcs
Ingredients E:
* Thick bee hoon : 500g
* Tomato : 2 pcs (quartered)
* Seaweed : as desired
* Sesame Oil : 1tsp
* Fresh Milk : 50g
* Hua Tiao Wine : 1tbsp
* Sugar : ½ tbsp
* Chicken stock : 1 cube
Huiji Waist Tonic: 2 cups (Huiji measuring cup)
Method:
1. Bring Ingredients A to boil in a pot, lower flame and simmer to form stock, set aside for use later.
2. Heat up oil for frying. Fry fish chunk till golden, dish up and drain.
3. Heat up 2 tbsp of oil, fry Ingredients C till fragrant, mix in fish chunks.
4. Add Ingredients D to prepare stock, bring to boil over high flame, cover with lid, lower to medium flame, boil for another 10 mins.
5. 5. Add Ingredients E, bring to a boil over high flame, switch off fire, mix in 2 cups of Huiji Waist Tonic, serve hot.
Fish Head Noodle
Ingredients A:
* Fish/Chicken bones : 500g
* Ginger : 1 pc (smashed)
* Water : 2 litres
Ingredient B (Mix):
* Fish head : 1 pc (about 500g, chop into chunk)
Ingredients C:
* Garlic : 2 cloves (smashed)
* Sliced ginger : 4 slices
* Spring Onion : 2 stalk (sectioned)
Ingredients D:
* Salted mustard : 150g (sliced)
* Salted plum : 2 pcs
Ingredients E:
* Thick bee hoon : 500g
* Tomato : 2 pcs (quartered)
* Seaweed : as desired
* Sesame Oil : 1tsp
* Fresh Milk : 50g
* Hua Tiao Wine : 1tbsp
* Sugar : ½ tbsp
* Chicken stock : 1 cube
Huiji Waist Tonic: 2 cups (Huiji measuring cup)
Method:
1. Bring Ingredients A to boil in a pot, lower flame and simmer to form stock, set aside for use later.
2. Heat up oil for frying. Fry fish chunk till golden, dish up and drain.
3. Heat up 2 tbsp of oil, fry Ingredients C till fragrant, mix in fish chunks.
4. Add Ingredients D to prepare stock, bring to boil over high flame, cover with lid, lower to medium flame, boil for another 10 mins.
5. 5. Add Ingredients E, bring to a boil over high flame, switch off fire, mix in 2 cups of Huiji Waist Tonic, serve hot.
and here the chinese version =)
汇集富贵有鱼 <鱼头米粉>
材料1
* 鱼骨/鸡骨 : 500g
* 姜 : 1块 (拍扁)
* 水 : 2 litres
材料2 (拌均)
* 鱼头 : 1个 (约500g, 切大块)
材料3
* 蒜头 : 2粒 (拍烂)
* 姜片 : 4片
* 青葱 : 2颗 (切段)
材料4
* 咸菜 : 150g (切片)
* 咸水梅 : 2粒
材料5
* 粗米粉 : 500g
* 蕃茄 : 2粒 (切瓣)
* 紫菜 : 适量
* 麻油 : 1tsp
* 鲜奶 : 50g
* 花雕酒 : 1tbsp
* 糖 : ½ 汤匙
* 鸡精块 : 1 块
材料6
* 汇集补腰精 : 2 杯 (汇集量杯)
制法：
1. 把材料1放入锅内煮滚, 然后以慢火熬成高汤, 待用
2. 烧热半锅油, 投入鱼块炸至金黄色, 捞起沥干
3. 烧热2汤匙油, 把材料3爆香, 加入鱼块炒均
4. 加入材料4和高汤煮开, 盖上锅盖, 转中火煮10分钟
5. 加入材料5, 大火煮滚后, 熄火, 加入2 杯汇集补腰精拌均, 即可享用
汇集富贵有鱼 <鱼头米粉>
材料1
* 鱼骨/鸡骨 : 500g
* 姜 : 1块 (拍扁)
* 水 : 2 litres
材料2 (拌均)
* 鱼头 : 1个 (约500g, 切大块)
材料3
* 蒜头 : 2粒 (拍烂)
* 姜片 : 4片
* 青葱 : 2颗 (切段)
材料4
* 咸菜 : 150g (切片)
* 咸水梅 : 2粒
材料5
* 粗米粉 : 500g
* 蕃茄 : 2粒 (切瓣)
* 紫菜 : 适量
* 麻油 : 1tsp
* 鲜奶 : 50g
* 花雕酒 : 1tbsp
* 糖 : ½ 汤匙
* 鸡精块 : 1 块
材料6
* 汇集补腰精 : 2 杯 (汇集量杯)
制法：
1. 把材料1放入锅内煮滚, 然后以慢火熬成高汤, 待用
2. 烧热半锅油, 投入鱼块炸至金黄色, 捞起沥干
3. 烧热2汤匙油, 把材料3爆香, 加入鱼块炒均
4. 加入材料4和高汤煮开, 盖上锅盖, 转中火煮10分钟
5. 加入材料5, 大火煮滚后, 熄火, 加入2 杯汇集补腰精拌均, 即可享用
Ginger Stew Chicken
Ingredient A:
* Whole Chicken : 1 (washed, cut into pieces, drained)
* Huiji Waist Tonic : 1 cup (Huiji measuring cup)
Ingredient B:
* Sesame oil : 75g
* Ginger : 250g (remove skin, shredded)
* Black fungus : 40g (soak in the water, remove stalk, shredded)
* Glutinous Rice wine : 1½ cup
* Huiji Waist Tonic : 2 cups (1 Huiji measuring cup = 30ml)
Method:
1. Place chicken into a bowl, marinate with 1 cup of Waist Tonic for ½ an hour
2. Heat up wok with some sesame oil over medium heat, stir fry shredded ginger till golden brown
3. Add chicken, stir fry till fragrant. Then stir fry black fungus.
4. Pour in 1 cup of glutinous rice wine, stir well , cover with lid, simmer for 15mins over low heat
5. Stir in the remaining ½ cup of glutinous rice wine, turn off heat & pour in 2 cups of Huiji Waist Tonic, stir well
Ingredient A:
* Whole Chicken : 1 (washed, cut into pieces, drained)
* Huiji Waist Tonic : 1 cup (Huiji measuring cup)
Ingredient B:
* Sesame oil : 75g
* Ginger : 250g (remove skin, shredded)
* Black fungus : 40g (soak in the water, remove stalk, shredded)
* Glutinous Rice wine : 1½ cup
* Huiji Waist Tonic : 2 cups (1 Huiji measuring cup = 30ml)
Method:
1. Place chicken into a bowl, marinate with 1 cup of Waist Tonic for ½ an hour
2. Heat up wok with some sesame oil over medium heat, stir fry shredded ginger till golden brown
3. Add chicken, stir fry till fragrant. Then stir fry black fungus.
4. Pour in 1 cup of glutinous rice wine, stir well , cover with lid, simmer for 15mins over low heat
5. Stir in the remaining ½ cup of glutinous rice wine, turn off heat & pour in 2 cups of Huiji Waist Tonic, stir well
Here the chinese version
姜酒鸡
用料A:
* 鸡 : 1只 (洗净, 斩块, 沥干水分)
* 汇集补腰精 : 1杯 (汇集量杯)
调味料B:
* 麻油 : 75g
* 姜 : 250g (去皮, 切丝)
* 黑木耳 : 40g (浸发, 去硬蒂,切丝)
* 糯米酒 : 1½ 杯
* 汇集补腰精 : 2杯 (1汇集量杯 = 30ml)
制法：
1. 将鸡块放进深碗内, 加入1杯汇集补腰精拌均半小时
2. 以中火烧热麻油, 投入姜丝炒至金黄色
3. 加入鸡块, 翻炒至香。 然后，加入黑木耳丝炒均
4. 加入1杯糯米酒炒均, 盖上锅盖, 以小火焖煮15分钟
5. 加入½ 杯糯米酒拌均, 熄火。 最后，加入汇集补腰精 2杯拌均
姜酒鸡
用料A:
* 鸡 : 1只 (洗净, 斩块, 沥干水分)
* 汇集补腰精 : 1杯 (汇集量杯)
调味料B:
* 麻油 : 75g
* 姜 : 250g (去皮, 切丝)
* 黑木耳 : 40g (浸发, 去硬蒂,切丝)
* 糯米酒 : 1½ 杯
* 汇集补腰精 : 2杯 (1汇集量杯 = 30ml)
制法：
1. 将鸡块放进深碗内, 加入1杯汇集补腰精拌均半小时
2. 以中火烧热麻油, 投入姜丝炒至金黄色
3. 加入鸡块, 翻炒至香。 然后，加入黑木耳丝炒均
4. 加入1杯糯米酒炒均, 盖上锅盖, 以小火焖煮15分钟
5. 加入½ 杯糯米酒拌均, 熄火。 最后，加入汇集补腰精 2杯拌均
This is the best for the new year!
Dried Meat Slices
Ingredients:
* Mixed fat and lean minced pork : 1kg
* Sugar : 250g
* Huiji honey : 25g
* Salt : ½ tsp.
* Fish sauce : 60g
* Rose wine : 50g
* Waist Tonic : 2 cups (Huiji measuring cup)
Method:
1. Combine all ingredients in a mixing bowl and mix well. Wrap with aluminum foil, and chill in fridge for 4 hours.
2. Spread marinated minced meat onto big plastic paper or grease paper, uses a spoon to press into thin slices and form to round shape.
3. Sun-dry it under the sun till meat is half-dried, turn over and continues to sun-dry till completely dried.
4. Place meat slices on the rack. Grill it over hot charcoal till cooked or grill it in pre-heated oven at 180°C till cooked, turn it over and grill for another 5 min.
* Note: for better appearance and tastier meat slices, grilling the meat slices over charcoal is recommended *
Dried Meat Slices
Ingredients:
* Mixed fat and lean minced pork : 1kg
* Sugar : 250g
* Huiji honey : 25g
* Salt : ½ tsp.
* Fish sauce : 60g
* Rose wine : 50g
* Waist Tonic : 2 cups (Huiji measuring cup)
Method:
1. Combine all ingredients in a mixing bowl and mix well. Wrap with aluminum foil, and chill in fridge for 4 hours.
2. Spread marinated minced meat onto big plastic paper or grease paper, uses a spoon to press into thin slices and form to round shape.
3. Sun-dry it under the sun till meat is half-dried, turn over and continues to sun-dry till completely dried.
4. Place meat slices on the rack. Grill it over hot charcoal till cooked or grill it in pre-heated oven at 180°C till cooked, turn it over and grill for another 5 min.
* Note: for better appearance and tastier meat slices, grilling the meat slices over charcoal is recommended *
金钱肉干
用料:
* 半肥瘦猪肉碎 : 1kg
* 糖 : 250g
* 汇集山蜜 : 25g
* 盐 : ½ tsp.
* 鱼露 : 60g
* 玫瑰露 : 50g
* 汇集补腰精 : 2杯 (汇集量杯)
制法：
1. 将所有用料放在钢盆里, 充分拌均, 用锡箔纸包好, 放入冰箱腌4小时
2. 将腌好的肉碎放在塑胶纸或油纸上, 用汤匙按实成圆形
3. 放在阳光下晒至半干后, 把肉干翻转, 再晒至全干
4. 把肉干放在烧红火炭的铁架上烤至熟 / 或把肉干放已预热烤箱的铁架上, 用180°C烤至熟, 将肉翻面, 再烤５分钟
* 注: 最好是用火炭烧烤, 可以得到色香味的最佳效果 *
用料:
* 半肥瘦猪肉碎 : 1kg
* 糖 : 250g
* 汇集山蜜 : 25g
* 盐 : ½ tsp.
* 鱼露 : 60g
* 玫瑰露 : 50g
* 汇集补腰精 : 2杯 (汇集量杯)
制法：
1. 将所有用料放在钢盆里, 充分拌均, 用锡箔纸包好, 放入冰箱腌4小时
2. 将腌好的肉碎放在塑胶纸或油纸上, 用汤匙按实成圆形
3. 放在阳光下晒至半干后, 把肉干翻转, 再晒至全干
4. 把肉干放在烧红火炭的铁架上烤至熟 / 或把肉干放已预热烤箱的铁架上, 用180°C烤至熟, 将肉翻面, 再烤５分钟
* 注: 最好是用火炭烧烤, 可以得到色香味的最佳效果 *
So much heaty food must try this
Here is my "Ra-Ra Hawaaaii " special juice recipe
1. One Glass of sugar cane / Orange Juice
2. One packet of fruity Lite
3. Ice Cubes
4. A glass of sparkling grape juice
5. Can of Nata de coco
6. Meiji Collagen Powder
Preparation
Ice blend all the above together (Except the Nata De coco)
Squeeze a slice of lemon for each glass
Add in Nata de coco before serving chilled.
Fantastic!
Here is my "Ra-Ra Hawaaaii " special juice recipe
1. One Glass of sugar cane / Orange Juice
2. One packet of fruity Lite
3. Ice Cubes
4. A glass of sparkling grape juice
5. Can of Nata de coco
6. Meiji Collagen Powder
Preparation
Ice blend all the above together (Except the Nata De coco)
Squeeze a slice of lemon for each glass
Add in Nata de coco before serving chilled.
Fantastic!
If your like, For more confinement recipes your can go http://huiji.com.sg/english/recipes.php , most of them are by Auntie Irene and DJ 97.2 Fenying. I love them Photographs and easy-to-follow step-by-step instructions are available
Your can also check out this video for Xiao Long Bao by Auntie Irene http://www.youtube.com/watch?v=xZswq1clIcc if you want . One of my favorites recipe and my son loves it
Try this Red Wine Chicken (Hong Chao Ji!!! http://fenyingrecipe.blogspot.com/search/label/鸡类
Here you go . My mum add huiji into it.
红酒糟鸡 Red Wine Residue Chicken
红酒糟鸡
麻油/食油 : 适量
嫩姜 : 150g (切片)
鸡 : 1只 (斩块)
酒糟 : 3 tbsp
红糟酒/糯米酒 : 1杯
方法
1) 以中火将麻油烧热, 投入姜片炒至香
2) 加入鸡块炒均匀
3) 加入酒糟炒均
4) 加入½杯红糟酒炒均
5) 加入1杯水煮滚
6) 盖上锅盖, 焖煮15分钟至熟
7) 加入盐½tsp, 糖1tbsp, 红糟酒½杯, 拌均即可
Red Wine Residue Chicken
Sesame oil/cooking oil (own judgment)
150g Young ginger (slice)
1 pc Whole Chicken (cut into pieces)
3 tbsp Red rice wine residue
1 cup Red rice wine/Glutinous rice wine
Method:
1) Using medium heat to heat up sesame oil,
fry ginger slices till fragrant
2) Add in chicken pieces and continue to stir fry
3) Add in Red rice wine residue, stir through
4) Pour in ½cup of Red rice wine, stir through
5) Pour in 1 cup of water, bring to a boil
6) Cover with lid, simmer for 15mins till chicken is cooked
7) Add ½ tsp of salt, 1 tbsp of sugar and remaining
½ cup of Red rice wine, stir well. Serve.
Here you go . My mum add huiji into it.
红酒糟鸡 Red Wine Residue Chicken
红酒糟鸡
麻油/食油 : 适量
嫩姜 : 150g (切片)
鸡 : 1只 (斩块)
酒糟 : 3 tbsp
红糟酒/糯米酒 : 1杯
方法
1) 以中火将麻油烧热, 投入姜片炒至香
2) 加入鸡块炒均匀
3) 加入酒糟炒均
4) 加入½杯红糟酒炒均
5) 加入1杯水煮滚
6) 盖上锅盖, 焖煮15分钟至熟
7) 加入盐½tsp, 糖1tbsp, 红糟酒½杯, 拌均即可
Red Wine Residue Chicken
Sesame oil/cooking oil (own judgment)
150g Young ginger (slice)
1 pc Whole Chicken (cut into pieces)
3 tbsp Red rice wine residue
1 cup Red rice wine/Glutinous rice wine
Method:
1) Using medium heat to heat up sesame oil,
fry ginger slices till fragrant
2) Add in chicken pieces and continue to stir fry
3) Add in Red rice wine residue, stir through
4) Pour in ½cup of Red rice wine, stir through
5) Pour in 1 cup of water, bring to a boil
6) Cover with lid, simmer for 15mins till chicken is cooked
7) Add ½ tsp of salt, 1 tbsp of sugar and remaining
½ cup of Red rice wine, stir well. Serve.
And this is another one of my favorites keke
药材鸡腿 Herbal Chicken Thighs
药材鸡腿
1. 鸡腿 : 8只
2. 调味料: 姜汁 : 2 tbsp
花雕酒 : 2tbsp
麻油 : 1tbsp
蚝油 : 2tbsp
糖 : 1tbsp
胡椒粉 : ½tsp
3. 药材: 当归 : 32片
川芎 : 24片
红枣 : 40粒
枸杞子 : 适量
方法:
1. 将鸡腿淹约4小时以上
2. 用2张锡铂纸重叠, 每份放上4片当归, 3片川芎, 5粒红枣,
1茶匙枸杞子, 然后把鸡腿放在药材上, 角对角折起包好
3. 大火蒸30分钟
Herbal Chicken Thighs
8 chicken thighs
Marinade:
2 tbsp ginger juice
2 tbsp hua diao jiu
1 tbsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
½ tbsp pepper
Herbal:
32pcs dang gui
24pcs chuan gong
40 red dates
8 tsp qi zi
Method:
1. Mix chicken thighs with marinade, season for 4 hours
2. Use 2 aluminium foil, put in 4 pcs dang gui, 3 pcs chuan gong,
5 red dates, 1 tsp qi zi, add in 1 chicken thigh and wrap up
3. Steam with high heat for 30 mins
药材鸡腿 Herbal Chicken Thighs
药材鸡腿
1. 鸡腿 : 8只
2. 调味料: 姜汁 : 2 tbsp
花雕酒 : 2tbsp
麻油 : 1tbsp
蚝油 : 2tbsp
糖 : 1tbsp
胡椒粉 : ½tsp
3. 药材: 当归 : 32片
川芎 : 24片
红枣 : 40粒
枸杞子 : 适量
方法:
1. 将鸡腿淹约4小时以上
2. 用2张锡铂纸重叠, 每份放上4片当归, 3片川芎, 5粒红枣,
1茶匙枸杞子, 然后把鸡腿放在药材上, 角对角折起包好
3. 大火蒸30分钟
Herbal Chicken Thighs
8 chicken thighs
Marinade:
2 tbsp ginger juice
2 tbsp hua diao jiu
1 tbsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
½ tbsp pepper
Herbal:
32pcs dang gui
24pcs chuan gong
40 red dates
8 tsp qi zi
Method:
1. Mix chicken thighs with marinade, season for 4 hours
2. Use 2 aluminium foil, put in 4 pcs dang gui, 3 pcs chuan gong,
5 red dates, 1 tsp qi zi, add in 1 chicken thigh and wrap up
3. Steam with high heat for 30 mins
Waaaa.. my husband company undergo one wave of retrenchment. During this difficult time, will easily feel stressed as times are bad and things can get quite busy and unsettling can add as Huiji which contains “chongcao”, to cooking as it really helps to calm my nerves and give me the extra mental energy to “beat the bad times”. >.<
Hello PingPing,
this one err.. not exactly recipe, but you need oven toaster.
Slices of bread
Tomato paste (as in the jar of pasta sauce, any type, plain, with mushroom, with veggies)
Slices of cheese
slices of ham
Spread tomato paste on bread, top with ham, then cheese.
Toast in oven toaster till cheese melts
We eat with campbell mushroom soup and salad / fruits.
this one err.. not exactly recipe, but you need oven toaster.
Slices of bread
Tomato paste (as in the jar of pasta sauce, any type, plain, with mushroom, with veggies)
Slices of cheese
slices of ham
Spread tomato paste on bread, top with ham, then cheese.
Toast in oven toaster till cheese melts
We eat with campbell mushroom soup and salad / fruits.
For pasta in creamy sauce,
if you dun have a jar of creamy pasta sauce,
just add campbell's mushroom soup, or cream of chicken, or those with potato inside. As long as it's the white campbell soup.
Add only half can of water, or up to you how thick you want the sauce to be.
Add slices of raw meat e.g. chicken / beef, or cooked bacon, or chopped ham.
Lastly add the cooked pasta just to coat them. Not too long though.
Veggies can be boiled separately, or you can add in after the meats before pasta. Boiled broccoli is good.
if you dun have a jar of creamy pasta sauce,
just add campbell's mushroom soup, or cream of chicken, or those with potato inside. As long as it's the white campbell soup.
Add only half can of water, or up to you how thick you want the sauce to be.
Add slices of raw meat e.g. chicken / beef, or cooked bacon, or chopped ham.
Lastly add the cooked pasta just to coat them. Not too long though.
Veggies can be boiled separately, or you can add in after the meats before pasta. Boiled broccoli is good.
