Broccoli with Egg Gravy (Wat Tan a.k.a. 滑蛋)

Ingredients
1 tablespoon Vegetable Oil
1 head diced Garlic
2 florets Broccoli
1 tablespoon of Filtered Water
125ml Filtered Water (Optional: Chicken Stock, Vegetable Stock)
1 teaspoon Corn Flour
0.5 teaspoon Salt
0.5 teaspoon Sugar
1 teaspoon Worcester Sauce
1 teaspoon Fish Sauce
2 teaspoons Shaoxin Wine
Dash of White Pepper
1 beaten whole egg (Optional: 1 whole Egg White only)

Part 1: Heat pan then add Vegetable Oil. Pick up the pan and carefully swirl it to coat the bottom and sides. Add the Garlic and stir them until fragrant. Add Broccoli and 1 tablespoon of Filtered Water, cover and cook. Stir-fry until the broccoli is bright colored or until cooked. Dish the cooked broccoli into the serving plate, if possible leave the cooked garlic in the pan.

Part 2: Using the same pan. Pour in the mixed Filtered Water & Corn Flour, bring it to a simmer. Add all the seasoning (Salt, Sugar, Worcester Sauce, Fish Sauce, Shaoxin Wine, White Pepper), stir and let it simmer down.

Lastly, remove pan from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion. Pour egg gravy over Broccoli.

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Below are my creations of varieties hopefully it'll inspire you. Hope you all will love this recipe.

Broccoli, Wolf-berries with Egg Gravy
1 tablespoon dried Wolf-berries

Add into Part 2 before adding all the seasoning.

Broccoli, Carrots with Egg Gravy
1 handful of sliced Carrot

Add into Part 1 together with the Broccoli.


Click here for our blog page Cooking Recipes - Chinese Cuisine for more recipes. Hope you will be inspired~

Imperial Egg Spinach Recipe

One of the current popular vegetables you can order in any restaurant you go to. However, homecook is still the best! This recipe does not require salt, sugar, oyster sauce, or msg. Prefectly healthy.


Ingredients
2 bundles of washed and prepared Spinach
1 handful of Anchovies / Ikan Bilis
1 tablespoon of Cooking Oil
5 cloves of peeled Garlic
500ml Boiling Hot Water
1 roughly diced Salted Egg
1 roughly diced Century Egg
1 tablespoon of Wolfberries (I totally forgotten)

Heat pan and Cooking Oil. Fry Anchovies & Garlic until lightly browned. Pour in the Boiling Hot Water and let it boil for 15mins. Pour in the diced Salted Egg, Century Egg, Wolfberries followed by Spinach. Constantly, flip with a thong to evenly blench all the Spinash. Once all are bright green dish and serve HOT!

Enjoy~!!!

Note this is not a soup. So don't add too much water.

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Stir Fried Lettuce with Fermented Bean Curd 腐乳油麦

Ingredients
2 tablespoons of Cooking Oil
4 cloves of sliced Garlic
1 cube of Fermented Bean Curd
2-3 bundles of Lettuce

Step 1 Wash and half lettuce. Do not spin dry.
Step 2 Heat a pan. Add in Cooking Oil.
Step 3 When Cooking Oil is heated up add in Garlic and stir fry till bubbles form slight then add in the Fermented Bean Curd. Press & loosen up the cube.
Step 4 Turn up the heat to high. Throw in the Lettuce and constantly toss it. Remove from fire when the Lettuce turn bright green.

It's ready to serve! Enjoy.


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Stir Fry Exploration ::: French Beans with Baby Corn

Ingredients
300g of French Beans
50g of Baby Corn
5 cloves of diced Garlic
2 tablespoons of Cooking Oil
2 tablespoons of Filtered Water (to create steam to cook bean when covered)
1 tablespoon of Oyster Sauce

1. To prep Wash the French Beans & Baby Corn and and slice them up then set aside.
2. In a pan, heat the oil add in the diced Garlic and stir-fry until very lightly browned.
3. Put in the French Beans and stir-fry until it turn dark green, then add in the Baby Corn & Filtered Water. Keep it cover for the steam to cook, on off open and stir.
4. Add in the Oyster Sauce, stir fry for a while more. The beans should be just a little crispy. Dish it into a plate.

It's ready to be serve!

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Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Minced Chicken

Ingredients
2 handful of Baby Bok Choy 小白菜
3 tablespoons of Onion Oil
1 teaspoon of cooking oil (for blanching)
2 tablespoon of cooking oil (for stir-frying minched chicken)
100g Minced Chicken
1/2 tablespoon Shao Hsing Hua Diao Wine (紹興花雕酒)
1 teaspoon Dark Caramel Soya Sauce
salt & pepper to taste

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, drizzle Onion Oil over the blanched Baby Bok Choy 小白菜.
5. In a pan, heat the oil and stir fry the chicken until all turn pale white. Then add in the Shao Hsing Hua Diao Wine (紹興花雕酒)& salt & pepper to taste.
6. Lastly, Dark Caramel Soya Sauce to add some color. Dish on top of the blanched Baby Bok Choy 小白菜, sprinkle some spring onion for decoration.

It's ready to be serve!


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Is this Product good?::: Vegetarian Curry ***Must try*** Team's Gourmet

Simplicity cooking, my dad always loves to say this. On pot everything inside a very good hearty meal of any soup with vegetables, and meat. He is a very easily contented man. So, here am I cooking simple daily for my deary hubby. Vegetarian Curry instead of Soup for a change. However, we didn't follow the packaging advice on the vegetables to be placed inside. Below is our version.


Ingredients
3 cloves of minced Garlic
2 tablespoon of Vegetable Oil
1 packet of Team's Gourmet Vegetarian Curry
500ml of Boiling Water
300g of Cabbage
150g of Chinese Long Beans
100g of Bean, Soy, Be Sweet 292 [Click Here to read more]
3 Fish Cakes
2 Hard Boiled Eggs

Step 1 Wash all your vegetables and prepare them into bite size pieces. For the Fish Cakes, I love them being a thick sliced so sliced them 5mm thick.

Step 2 Pre-heat your pan, place in the Vegetable Oil to heat.

Step 3 Add in the Garlic and stir-fry for a while then add in the sliced Fish Cake. Followed by the Long Beans and the "Bean, Soy, Be Sweet 292". Stir-fry until it the colours are slightly bright but ensure it is not totally cooked. Take them out and place it on a bowl/plate.

Step 4 Using back the same pan, pour in the Boiling Water and add in the Team's Gourmet Vegetarian Curry Paste and bring to a boil.

Step 5 Add in the Stir-Fried Vegetables + Fish Cakes and let it simmer for 5mins.

Step 6 Lastly, add in the Cabbage and let it simmer for another 10mins.

Step 7 Place the Hard Boiled Eggs Piping Hot Curry to coat it with Vegetarian Curry Sauce.

Step 8 Dish and serve immediately.


Team's Gourmet Vegetarian Curry has the great balance of flavour and spicy level. I'll definately go back to this brand if I crave to have Vegetarian Curry.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Century Egg and Salted Egg

Ingredients
2 handful of Baby Bok Choy 小白菜
3 tablespoons of Onion Oil
1/2 diced Century Egg
1/2 diced Salted Egg
Filter Water
1 pinch of salt
1 teaspoon of cooking oil

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, add Onion Oil and mix well add more according to your taste buds.
5. Sprinkle all the diced Century Egg and diced Salted Egg.

It's ready to be serve!

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Juice Exploration ::: Tomato + Orange Juice

Seeing can vegetable juice sold in the supermarket and loving to drink them is starting to make me worry if there is any sugar in them. This will be an exciting juice to explore! Freshly homemade juice is always better.

Let's start of with tomato!


Proportions to make it taste good!
1 part Tomato
2 part Orange

Salt & White Pepper to taste


Tomato
Health Benefit of Tomato Juice
Tomato is a common and popular vegetable that is rich in many essential nutrients and vitamins A, C, K, B1, B2, B3, B5, B6, potassium, magnesium, iron and phosphorous. Raw tomato juice is rich in potassium.
List of goodness
reduce the risk of prostate cancer
reduce the risk of rectal cancer
reduce the risk of cervical cancer
reduce the risk of mouth cancer
reduce the risk of colon cancer
protect from getting breast cancer
protect from getting heart disease
protect from getting atherosclerosis and myocardial infarction
protect from getting heart attack
reduce cholesterol levels
regular consumption of raw tomato juice prevents blood clots
strengthens the immune system
prevents hypertension and cataract
benefits for skin
improve one’s eye sight
beneficial for good hair growth
lower blood pressure
prevention of inflammation and pain that is associated with arthritis
helps in strengthening the bones
get rid of the effects of a hangover
prevent constipation problems
prevent constipation problems
prevent constipation problems

How to choose and store Tomato in general?
- Store tomatoes in refrigerator, windowsill, counter-top.
- Choose tomatoes that are bright, even color and firm. Smaller tomatoes have finer seeds.


Orange
Health Benefit of Orange Juice
Vitamin B
Vitamin C
Vitamin P
Antioxidants
Boosting the immune system
Calcium
Magnesium
Phosphorous
Potassium
balanced metabolism
excellent blood pressure
lower bad cholesterol levels
bring some relief to those who suffer from arthritis pains
can be used as a part of weight loss program
Prevent Kidney Stones
Prevent Ulcers and Reduce Risk for Stomach Cancer
Protect Respiratory Health
Protect Against Rheumatoid Arthritis
help with lung and skin disorders
helps with indigestion, constipation and all digestive problems
good cleanser of the internal system
calms the nervous system
making it effective in treating nervousness, anxiety and insomnia

How to choose oranges in general?
Choose the ones that has smoothly textured skin and are firm and heavy for their size. It will have a higher juice content, than those that are either spongy or lighter in weight.

How to store oranges?
- At room temperature or in the refrigerator. It generally can last two weeks with either method and retain nearly the same level of their vitamin content. The best way to store oranges is loose to avoid it being exposed to moisture, as they can easily develop mold.
- Orange juice and zest can be stored for later use. Freeze the freshly squeezed orange juice then store them in plastic bags in the freezer. Orange zest that are dried should be stored in a cool, dry place and a must too in an airtight glass container.

Note to take
- Rinse your mouth with water after drinking orange juice as the acidic can weaken our tooth enamel.
- It is recommended to eat a slice of tomato or cucumber after drinking acidic juices.


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Noodles Exploration ::: Dry Tossed Wan Ton Mee with Shredded Chicken 鸡丝乾撈雲吞麵

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I remember way back a few post ago, while sharing my other recipe of Chicken Filled Dumplings... I promised that I would share this recipe! I mean long long ago approx 1 month ago... **sorry**



Ingredients:::
Blenched Baby Bok Choy 小白菜
Shredded Chicken
1 ball Hong Kong Egg Noodles
3 bowls of Filtered Water

Mix this up as Sauce for the Wan Ton Mee!
1.5 tablespoon of Shallot Oil
1.5 tablespoon of Chicken Oil or Pork Oil
1.5 tablespoon of Light Soy Sauce
1.5 tablespoon of Caramel Sauce
1 tablespoon of Oyster Sauce
1 teasoiin of Castor Sugar
dash of White Pepper

Bring the filter water to a boil & cook the egg noodles in a pot for 15secs. Here is the tricky part, where I learnt from my chef sifu back in my Melbourne waitress days. The noodles cannot be over cooked, 10-15secs depending on your egg noodles. Immediately after that rinse in a post of cold water to have the egg noodles left springy. It's not done yet! Put it back in the boiling water again for another 10-15secs.

Drain and mix well with the Wan Ton Mee Sauce as above! Toss it till it's even out. Dish it on a plate, place the blenched Baby Bak Choy then Shredded Chicken. Sprinkle some Spring Onion to make it look pretty & serve

This is one person's serving, multiply if you're doing for more!


Sides to match with this!

Pork Filled Dumplings / 水餃 / Shuigao

Deep-Fried Dumplings / 水餃 / Shuigao

Chicken Filled Dumplings / 水餃 / Shuigao

Crispy Baby Bok Choy 小白菜 with Fried Onions


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Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Fried Onions

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Crispy Baby Bok Choy 小白菜 with Fried Onions Recipe
Ingredients:::
2 handful of Baby Bok Choy 小白菜
1 of tablespoons of Oyster Sauce
3 tablespoons of Onion Oil
1 tablespoon of Fried Onions
Dash of Garlic Powder
Filter Water
1 pinch of salt
1 teaspoon of cooking oil

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, add Oyster Sauce and Onion Oil to mix well add more according to your taste buds.
5. Sprinkle all the Fried Onions on top and dash some magic powder...(Garlic Powder)! It's ready to be serve!

It's very similar to this Blanching that i done previously.
The magical Fried Onions & Onion Oil it's in this post too!

Blanch You Mak with Fried Onions
& probably this can also match with this recipe.

Check out here for the Bak Kut Teh Recipe!

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Noodles Exploration ::: Similar to Cafe Style Ham & Egg Instant Noodle Set!! *Slurps*

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This is something dear and his sisters love to order whenever they go to HK Cafe, Old Town White Coffee, etc etc... when ever there is instant noodles on the menu...

Here I did this for our dinner one day & we love it! :)

1 pack of Maggie Brand Chicken Flavor
1 bowl of Water
2 Slice of Ham
1 Fried Egg
Baby Bak Choy
Pan Fried White Sesame
Chopped Spring Onion

How I cooked this! Probably you have your own style it will all turn out the same.

Multi-tasking me... I boiled Water, Fry Ham, Wash Baby Bak Choy & Spring Onion then chop Spring Onion. After Ham is cooked Fry Egg, when water boil put the Chicken Seasoning in then put Baby Bak Choy to blench! Take out and put in bowl. Place the noodles in to cook~

When Noodles are cook scoop them up in the bowl, arrange your eggs, Baby Bak Choy, Ham nicely on top. Pour soup over sprinkle some White Sesame and Spring Onion.

DONE~!!! Serve when HOT...

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Blanching Exploration ::: Crispy You Mak (Chinese Lettuce) with Fried Onions

As promise in my previous Bak Kut Teh recipe post the recipe of the final dish that is a must to balance your meaty meal of Bak Kut Teh.

The actual real secret to this flavorful dish is these two!
Onion Oil
Crispy Fried Onions


Let me bring you through how to make this at home... As you all know that outside Fried Onions are always crispy, rumors are that there are plastic & other condiments used to keep them crispy for a long long time! It's a danger for our health!

Ingredients:::
Shallots
Vegetable Oil enough to cover

1. Slice all the shallots to as thin as 2mm thick.
2. Heat pan and vegetable oil to Medium-Low, then put in the sliced shallots do not raise the fire.
3. Let the sliced shallots slowly cook till golden brown, dish up all the crispy fried onions and drain them on a kitchen paper.
4. Pour all the oil out into a glass container to keep.

Since this will approximately take about 5-10mins for the onions to cook, I would suggest you to actually make more and you can keep them in an air tight container and keep it in the fridge so it can stay crispy for a while longer.

Important Reason: Why slow fire?
This is because we want the onion flavor to slowly blend with the vegetable oil and we do not want our onions to burn. Definitely a keeper as it has many usage to make a dish more delicious. Sometimes it is not all about the Fried Onions.

You Mak (Chinese Lettuce) with Fried Onions Recipe
Ingredients:::
3 whole of You Mak
2 tablespoons of Oyster Sauce
5 tablespoons of Onion Oil
3 tablespoons of Fried Onions
Filter Water

1. Wash the You Mak and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water.
3. Put in the You Mak and let it blanch till it all turns bright green then should be immediately rescue and drain from the boiling water before it turns brownish.
4. It can be immediately placed in a dishing plate, add Oyster Sauce and Onion Oil to mix well add more according to your taste buds.
5. Sprinkle all the Fried Onions on top and you're ready to serve!

OH !!! I love this simple delicious dish it will definitely not appear only when eating Bak Kut Teh.

Check out here for the Bak Kut Teh Recipe!

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