Pumpkin Steamed in a pan

Ingredients

2 wedges of pumpkin
1/2 canned of pineapple
po luo gu

Method

1. Chopped pumpkin, pineapple and ginger.

2. Saute ginger than add pumpkin. Stirred together.

3. Add pineapple, and juice. Evenlyy mixed with 1/2 tsp of po luo gu.

4. When pineapple juice boils, lower heat, cover lid and let simmer for about 10 minutes or till it cooked.

Kiam chye soup

Ingredients

1 packet of kiam chye
1 tomato
a handful of fresh abalone mushroom
a few deep fried gluten balls (mian pao)
water
seasoning

Method

1. Prepare the preserved kiam chye and cut into strips. Tomato sliced into wedges.

2. Soaked the deep fried gluten balls in a bowl of hot water to remove the excess oil. When it expand and soften, squeeze dry and set aside.

3. In a pot of water, add in the kiam chye strips and tomato wedges and bring to boil.

4. Lightly rinsed the fresh abalone mushroom and tear with fingers into strips and add into the soup, together with the gluten balls. Season to taste.

5. Off fire and allow simmer before serving.

Winter Solstice (22/12) Dessert

Ingredients

1 packet ready-make glutinous balls
1 small orange-coloured sweet potato
1 small handful of dried longan flesh
sugar
water
2 leaves of pandan leaves (optional)

Method

1. Bring a pot of water to boil, add in the frozen glutinous balls and cooked. When it started to float, scoop it up with a slotted spoon and put immediately into a another bowl of cold water (this way it prevent the glutinous balls from sticking together).

2. Skinned sweet potato and diced it. In another pot of water, put diced sweet potato and dried longan flesh to boil with pandan leaves. Add in sugar to taste.

3. Before serving, put a couple of glutinous ball from the cold water into a serving bowl. Ladle the sweet potato hot dessert soup over it and serve immediately.