Quick & Fast Tomato Soup

Ingredients

1 big tomato, cut into wedges
a pot of water
vegetable cube
1 tsp sesame oil
a dash of pepper
a small of seaweed

Method

Bring a pot of water to boil. Add in the seasonings, last the tomato wedges. Cover and let it simmer for 2 minutes. Off fire and serve hot with seaweed.

Cheng Tng dessert Soup

Ingredients

a handful of barley grains
2 tbsp of sago, soaked
100 g dried longan
1 pandan leaf
2 L water
sugar

Method

1. In a separate pot cook the sago. Stirring consistently to prevent the sago from sticking together. Once the sago becomes transparent, drain the sago and soak in cold water. Set aside.

2. Bring the barley grains and longans to cook with knotted pandan leave.

3. Add in sugar (depending on your sweetness) when barley grains are well cooked.

4. Off fire, put in the sago and dessert can be served hot or cold.

Brown Rice Sushi

Ingredients (make up to 10 rolls)

2 cups cooked brown rice
1 tbsp rice vinegar
1 tsp sugar
nori sheets
1 carrot
1 cumumber

Method

1. Season cooked rice with vinegar and sugar, loosen the rice and put to cool.

2. Prepare the carrot and cumumber, cut into long strips and set aside.

3. Put a nori sheet on top of a bamboo mat.

4. Spread the sushi rice on top of the nori sheet. Place fillings lengthwise on the rice.

5. Roll up the bamboo mat, pressing food to shape the sushi into a cylinder.

6. Press the bamboo mat firmly and remove it from the sushi.

7. Cut the rolled sushi into bite-sized pieces. Wipe the knife with a wet cloth before slicing sushi.


Note: You can add mayonaise, sesame seed or anything u like to bring extra taste to your sushi.

Stir-Fried Heart of Sucrine/Lettuce

Ingredients

3 heart of sucrine/1 lettuce
1 tsp salt
1 tsp sesame oil
a dash of pepper

Method

1. Cut the sucrine into bite-sized pieces. Wash and drain aside.

2. Preheat the pan with oil, saute with some chopped ginger for a minute. Pour in the sucrine cover it and allow simmer for 2 minutes.

3. Add in the seasonings and stir fried for another 1-2 minutes. Off fire and serve immediately.

Vegetable Jambalaya

Ingredients

1 aubergine, diced
1 yellow pepper, halved, deseeded and diced
50 g frozen peas
1 tomato, diced
2 tbsp tomato sauce
1/2 tsp pounded chilli
150 ml water
salt and pepper

Method

1. Heat the oil in a pan and saute with some ginger strips. Add in the aubergine, pepper, peas and stirring occasionally, for a further 2-3 minutes.

2. Stir in the water and the tomato, tamato sauce and pounded chilli.

3. Season to taste an cook over a low heat for 15-20 minutes, or until the vegetables are tender.

4. Transfer the vegetable jambalaya to a warm serving dish and serve at once.


Note: you can also offer baby corn cobs, brocoli florets, & tomato puree.

Chow Mein

Ingredients
(serve 4)

500 g egg noodles
4 tbsp vegetable oil
2 carrots, cut into thin sticks
125 g button mushrooms, quartered
125 g mangetout
1/2 cucumber, cut into sticks
2 tbsp dark soy sauce
1 tsp salt
1 tsp sugar
1 tsp sesame oil

Method

1. Cook the egg noodles according to the packet instructions. Drain and rinse under cold running water until cool. Set aside.

2. Heat 3 tablespoons of the vegetable oil in a preheated pan. Add the ginger shred and carrots and stir fry for 1 minute, then add the mushrooms, mangetout and cucumber and stir fry for a further 1 minute.

3. Stir in the remaining vegetable oil and add the drained noodles.

4. Blend together all the remaining ingredients and pour the mixture over the noodles and vegetables.

5. Stir fry until the noodle mixture is thoroughly heated through, transfer to a warm serving dish and serve.

Cook's Tip: For a spicy hot chow mein, add 1 tablespoon chilli sauce or substitute chilli oil for the sesame oil.

Note: noodles can be replaced by spaghetti and any vegetables at your convenience

Stir-Fried Cabbage

Ingredients

500 g white cabbage
2 tbsp oil
11/2 tsp salt
1 tsp sesame oil

Preparation

Choose a round, pale green cabbage with a firm heart -- never use loose leafed cabbage. Wash in cold water and cut the leaves into small pieces.

Method

Heat the oil in a preheated pan until it starts to smoke. Saute some ginger shred and add in the cabbage. Stir for about 11/2 minutes until it starts to go limp. Add in the salt and sesame oil just before serving. Serve hot.

Potato Slices in Sweet Sauce

Ingredients

3 medium size potatoes
1 small carrot, chopped
a handful of frozen green peas
3 tbsp mushroom sauce
1 tbsp sugar
water

Method

1. Skin the potatoes and put to cook. Drain aside and cut into thick slices.

2. Heat the pan with oil, saute with chopped ginger for 1 minute. Add in the carrots and peas and stir fry for another minute.

3. Pour in the mushroom sauce and some water to form enough gravy. Add in the sugar to taste.

4. Off fire. Pour the sauce over the potato slices and serve immediately.