Steam Lady's Finger

Ingredients:

9 Lady's Fingers

3 shallots

1 Tbsp of oil

1 Tbsp of soy sauce

Sliced the shallots and fry with cooking oil until golden brown.

Steam the lady's finger for 15-20 mins. Sprinkle with fried shallots and add in 1 tbsp of soy sauce. We are done.

Info of Noodles

Rice Vermicelli

Thin Noodle made from rice and often called rice stick. It is made with a special process that ensures it is non-sticky. Whether you are going to stir fry or cook with soup, simmer with tab water for ~30 mins before cooking as it sold in dry form. However, it can be deep fried without soaking for crunchy addition to garnish some Chinese dishes. 

Cellophane Noodle

Thin translucent noodle made by starch. Known as bean threat noodle, glass noodle or mug bean noodle. Sold in dried form and usually in round shape. It turns transparent when it is cooked and acquire any sauce which added to them. Their absorbent quality can also soak up oil, so handle properly while cook them in the frying pan. Similar to rice vermicelli which have to simmer 20-30 mins before cooking. 

Misua

Misua is a salted noodle made from wheat flour. Slightly thinner than rice vermicelli. They soften easily in hot water. Hence, instead of heavily cook them in the boiling water, soften them in them within a dish. Slightly rinse with tab water or soak for ~1min before cooking. 

Wonton Noodle

Made from wheat flour and egg. It comes in bundle and need to loosen it up before adding into the boiling water. 

Ban Mian 

Noodle made of blend of egg, flour, salt and water that is kneaded and form into noodles. People cut the noodle into straight strands by using a wooden block as a ruler. However, in more commercial setting,it is mainly made by using pasta maker which usually cut into wide, rectangular shapes. 

Instant Noodle

Dry noodle fused with oil which often sold with packets of flavouring including seasoning oil which usually eaten after being cooked or soaked in boiling water. They are convenient to consume as they ease and greatly shorten the preparation time of cooking noodle. Moreover they are tasty easily stored.

Yellow Noodle

Made from mixing wheat with lye water. Often sold in quite a big pack and comes in precooked-state. It has the salty flavour and generally coated with oil. It is less elastic compared to majority of noodles.

Yee Mee

Deep fried noodle resembles instant noodle which made from egg and wheat flour. Come in dry form and known for their chewy characteristic and golden colour. Need to soften by boiling water and cook it accordingly then. Also known as yee fu mee or yi mein.




Silver Needle Noodle

Made from ground rice flour with cornstarch added to reduce breakage during frying. Known as in lou shu fan (rat noodle) as well due to resembles of rat tail. It is smooth, slippery ans transparent after cook.

Century Egg and Lean Pork Congee

Ingredients:

steam rice for 2 serving

10g of ginger (shred into small pieces)

1/4 tsp of salt

200g lean pork

1 century egg

some scallions

Filtered water

Rub 1/4 tsp salt all over the pork and leave it for at least 30 mins.  Some leave it overnight.

Cut the century egg into small pieces.

Add in the steam rice, shred ginger, half of the century egg, lean meat and water into the slow cooker. The ratio between water vs the steam rice is 4.5:1. Set the slow cooker to high and cook for at least half an hour or until the water is boiled. Set the slow cooker to low and leave it overnight. The ratio might be different as different slow cooker performs differently. The porridge should become sticky.

Take out the lean meat and it will looks as shown above.

Pull the pork using your hand.

Add in another half of century egg and cook with high setting for 20-30 mins. Garnish with chop scallions and the hand pulled pork.Season with soy sauce and sesame oil and it is ready to be served. If the porridge turned out to be too watery for next day together with the other half of century egg, you can always boil it with hot pot as it will become sticky faster compared to slow cooker. Enjoy~!

Lotus RoOt sOup (4 SeRvinGs):

Ingredients:

300g of pork bone

1 lotus root (~400g)

200g raw peanut kernels

10 dry cuttle fish heads

Method:

1. Soak the raw peanut kernels overnight.
2. Clean the pork bone by boiled water.
3. Boil 1.2L water. Put in pork bone and peanut kernels. Cook for about 20 mins.
4. At the mean time, scrub the mud off the lotus root and cross section it.
5. Wash the lotus root and dry cuttle fish heads with tab water.
6. Put in the lotus root and dry cuttle fish heads and boil the soup with low fire for another 40 mins.
7. Add in some salt (~1/2 tea spoon) before serving.

CoRn sOup (4 SeRvinGs):

Ingredients:

300g of pork bone

2 corns (Cut it into 4-5 sections for each corn)

8 dry cuttle fish heads

Method:

1. Clean the pork bone by boiled water.
2. Boil 1.2L water and put in the cleaned pork bone.
3. At the mean time, wash the corns and dry cuttle fish heads with tab water.
4. Put in the corns and dry cuttle fish heads and boil the soup with low fire for 1 hour.
5. Add in some salt (~1/2 tea spoon) before serving.