This is my current fav soup. Super easy, nutritious and appetizing.
- 2 tomatoes, chopped
- 1 packet of silken tofu, cut into cubes
- Half carrot, chop into small chunks
- 3 -4 pieces of ginger
- 1 packet white mushroom
- 1 stalk coriander, cut
- 1 stalk spring onion, cut
- A pot of water
- 2 teaspoons vegetable seasoning
- Put tomatoes, carrot, tofu, ginger and mushroom into a pot of boiling water
- Bring soup to boil, and simmer for 15min
- Add vegetable seasoning to taste
- Add coriander and spring onion, summer for a minute, and it’s ready to serve.
Hub whipped up this nutritious and nourishing dish for me to rebuild my body for #2. I super loved the sweet flavor from the herb dang gui and DOM, and almost finishing slurping all the soup after eating. Burpppp. Enjoy this meal over lunch or dinner!
- 100gm minced pork marinated with Chinese parsley, sesame oil, light soya sauce, oyster sauce (1 tsp each)
- 1 roll of mee sua (buy the more expensive brand so that it’s slower to turn soggy)
- 1 handful green leafy veg (Kale)
- 2 tablespoons light soya sauce or oyster sauce
- 1 handful wolfberries
- 2 slices dang gui
- 1-2 tablespoons DOM (can add more if you prefer stronger DOM taste)
- 3 pcs ginger slice
- 1 tablespoon sesame oil
- Some fried onions as garnish
- 1.5 bowls water
- Soak wolfberries and dang gui in hot water.
- Heat up sesame oil and stir fry ginger until fragrant. Add water.
- Add dang gui into wok of ginger.
- Boil the mixture, and add light soya sauce or oyster sauce to taste.
- Add minced pork into soup mixture until cooked.
- Add wolfberries, vegetable and DOM, and continue boiling.
- Add mee sua, and stir in soup mixture until cook. Careful not to overcook to avoid mee sua from turning soggy.
- Garnish with fried onions, and it’s ready to serve.
One of my favorite fish dishes first introduced to us by our confinement lady. Didn’t get to write the recipe until now that I’m having it again. A sweet savory recipe that goes well with rice.
- A piece of cod fish
- 5-6 pieces dang gui
- 10-12 wolfberries
- 1 1/2 tablespoon oyster sauce
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Boil dang gui, wolfberries, oyster sauce, light soy sauce, sesame oil and sugar for 1-2 min.
- Pour sauce over cod fish, steam for 15-20 or until cooked.
- It’s ready to serve.
MIL didn’t cook us dinner and out of laziness, we decided to whip up an easy instant mee pok at home. Healthy, fast and flavorful!
- 1 portion Fortune brand Teochew Mee pok
- 1 tsp light soya sauce
- 1 tsp oyster sauce
- 1/2 tsp sweet dark sauce
- 2 tsp garlic Chilli sauce
- 1/2 tsp sesame oil
- 4 pcs of instant veg dumpling (I bought it from Fairprice, can you replace with other sides)
- A handful of sweet peas (optional, can replace with other veg)
- A handful of fried onion for garnish
- Mix the seasoning of light soya sauce, oyster sauce, sweet dark sauce, garlic chilli sauce and sesame oil, and put aside.
- Parboil sweet peas and put aside.
- Steam the dumpling for 10 minutes and keep aside.
- Boil mee pok for 45 seconds to a minute until soft. Then wash under cold water and dip in the same boiling water for a second, and serve on a plate.
- Mix mee pok with seasoning. Place sweet peas and dumpling by the side. Garnish with fried onion, and it’s ready to serve.
This dish was inspired by kiddo Logan of Master Junior Chef 2 finalist during the semi-final battle. He did this poached salmon with potato rosette, and I was wondering what’s that. Googled and found a super easy recipe. I adapted the recipe, and added curry powder to enhance the flavor. In my virgin attempt, I forgot to add sesame oil but it still tasted nice and savory.
1 potato sliced into thin pieces
1 tablespoon butter
1/4 teaspoon salt
1 teaspoon pepper
1 teaspoon sesame oil
A handful of sesame seeds
1 tablespoon curry powder
1. Toss potato with butter, salt, pepper and sesame oil.
2. Heat oven at 200 degrees.
3. Sprinkle sesame seeds onto oven tray covered with aluminum foil.
4. Place potato piece by piece in layers and forming a rosette.
5. Cook in oven for 30minutes. Voila, it’s ready to serve.
Inspired by my mother-in-law when she first made this salad for us. The sauce is incredibly light and addictive. Good to serve as a starter or a light meal on days that you wanna keep it simple. It’s packed with loads of antioxidants, so enjoy a healthy day with this dish.
7-8 strawberries, cut into twos or fours
A handful of blueberries (can choose between strawberries and blueberries but I like to have both for the color)
A zucchini or japanese cucumber, chopped into pieces
A handful of alfalfa sprouts
A handful of wasabi sprouts (optional if you already have alfalfa)
6-7 pieces of mock prawns (save yourself the hassle of peeling prawns and less the cholesterol), otherwise you can add prawns
4 tablespoons Lady’s choice fruit salad dressing
2 tablespoons fruit vinegar
A handful of roasted sesame or any nuts
1. Mix the fruit salad dressing with fruit vinegar to get a nice tangy, light salad dressing.
2. Toss all ingredients together with the salad dressing, and it’s ready to serve. It’s that’s simple.
Inherited this recipe from our confinement lady but we modified by baking the fish instead of deep frying it so that the house will not be “infused” with the fishy “aroma”. Sweet and sour is one of my fav fish sauce as it whets up your appetite. Here’s the recipe:
2 tablespoons light soy sauce
1 teaspoon lemon juice
1 tablespoon ginger juice
a dash of pepper
6 tablespoons tomato ketchup
2 teaspoons sugar
2 tablespoons minced ginger
1 clove garlic, minced
1 shallot, minced
1/2-1/3 cup water
1 tomato, cut into fours
1. Marinate seabass in lemon juice, ginger juice, light soy sauce and pepper. Set aside in fridge while you prepare other ingredients.
2. Heat up oil and stir fry ginger, garlic, and onion until fragrant. Then add tomato ketchup and water. Continue frying the sauce on medium heat and then add tomato. Sauce is ready.
3. Baked seabass in preheated oven at 190 degrees for 20 minutes.
3. Pour sauce over baked fish and Voila, it’s ready to serve.