Recipe 15 : Mee Suah in Thick Soup

http://eat.omy.sg/index.php?articleID=2355&option=com_article&cid=3&task=detail&type=

Recipe 13 : Lotus Root Powder Ball 莲藕粉圆

Ingredients A ( to make ball ):
300g Lotus Root Powder ( Grind into fine powder)
150g yam ( cut into cubes )
150g sweet potato (cut into cubes)
2000ml water

Ingredients B ( to cook the bubor cha cha ):
600ml water
50g sugar
1 stalk pandan leaf
200ml coconut milk
1 tsp salt

Methods :

To make lotus root powder ball :

1. Steam the yam and sweet potato cubes for 5-10mins.Set aside.
2. Set a spoonful of lotus root powder aside for later use.
3. Boil the water in a pot.Scoop a ladle of hot water into the lotus root powder and stir the mixture with spoon.
4. Continue to add hot water and stir until it can be knead into dough, use the reserved
   powder to prevent the dough from sticking onto hands,cut the dough into small portions
5. Insert a piece of yam or sweet potato cubes into the dough , roll into ball shapes.
6. Place the lotus root powder ball into the boiling water and its done when the balls float on top of water and expand a little .
7. Run under cold water to separate the balls.

To make the bubor cha cha :

1. Boil the 600ml of water with the stalk of pandan leaf, add sugar, stir to dissolve the sugar in the water.
2. Add in the coconut milk , salt , yam ,sweet potato cubes and lotus root powder balls,stir constantly .
3. Off heat and serve hot or cold.

Recipe 14 : Spaghetti

Ingredients :
1 packet of spaghetti ( 400g )
1 bottle of Prego Fresh mushroom spaghetti sauce
400g minced meat
1 can button mushroom (sliced)
some parmesan cheese powder

Marinades for meat:
2 tsp salt
2 tsp sugar
1 tbsp BBQ Sauce
1 tbsp Worcestershire sauce
some pepper
some garlic powder

Methods:

1. Marinade the meat for 2-3 hrs in fridge.
2. Heat up a pot of water, once boil, add in some salt. Cook the spaghetti. Set aside.
3. Heat up some oil in a wok, stir fried the minced meat , add in mushroom and spaghetti sauce.
4. Pour the sauce over the spaghetti and sprinkle some parmesan cheese on top.
5. Served hot.

今天是初一，所以吃斋。买了好吃又好煮的斋食，超Q 的。赞！

Recipe 12 :Vegetarian Lunch Box

Gong Po Snow Flake
Ingredients:
1 packet of snow flake
50g carrot (sliced)
3 stalks of dried chilli
1 tbsp cashew nuts

Seasonings:

1 tbsp vegetarian oyster sauce

1 tsp mushroom powder

1 tsp sugar

1 tbsp soy sauce

2 tsp rice vinegar

100ml water

Methods :

1. Heat up 1 tbsp oil in the wok, fried the snow flakes for a min, set aside.
2. Fry the dried chillies with the remaining oil in the wok and add in carrot slices.
3. Next,add in all the seasonings and the snow flakes and stir fry until sauce is thicken.
4. Lastly,add in the cashew nuts and dish up.

Hokkaido Fingers

Ingredients:

1 packet of Hokkaido Fingers

1 tbsp oil

Methods : Just fry the Hokkaido Fingers with some oil .

Today’s Lunch Box : 16 Nov 2009 (Mon)

Recipe 11 :Japanese Scallops Rice

Ingredients:
500g Fresh Scallops
Japanese cucumber (Sliced)
Raddish Pickles
Stir fried dried anchovy

Marinades:
3 tbsp teriyaki sauce
2 tbsp mirin
1 tbsp sake

Seasonings :
1 tsp sugar
1 tsbp teriyaki no tare

Methods:

1. Marinade the scallops with the marinade sauce for 10-20mins.Discard the marinades sauce.
2. Heat up little oil in a frying pan, pan fried the scallops for about 1 min on both sides
3. Add in the seasonings and let it bubbles for about 1 min.
4. Served with Japanese rice and add some cucumber slices , pickles and fried anchovy as side dishes.

Lunch Box for Today : 3 Nov 2009


Recipe 9 :Fried Pancake

I use this type of preserved radish

Please click on the following link for the recipes:

http://eat.omy.sg/index.php?articleID=2274&option=com_article&cid=3&task=detail&type=

Anyway , found a “Top shell, Scallop with Soba” recipe behind the label. Looks Interesting too.

I think my colleague wanted to buy this

But coincidentally bought this
HaHa
My Lunch Box : 2 Nov 2009

Anyway, the recipes for the Top shell are as follows:

Recipe 7 :Top Shell in Japanese Style


Ingredients :

1/2 Carrot 胡罗卜 ( shredded)
1/2 cucumber 黄瓜(shredded)
½ can Top Shell 海螺(Rinse the top shell with water and pour hot water over, drain well and sliced)
½ onion 洋葱( shredded)
2 stalks of green onion 青葱 ( cut about 3 to 4 cm long)
100g lettuce 生菜( shredded)
1 tomato 蕃茄( cubes)

Sauce :
4 tbsp soy sauce 酱青
1 tbsp sugar 糖
1 tbsp rice wine vinegar 日本米酒醋
1 tbsp sesame oil 麻油
2 tsp sake 日本清酒
1 tsp garlic 蒜茸
1 tsp sesame seed 芝麻
Some black pepper 黑胡椒

Methods :

1. Mixed all the ingredients together .
2. Mixed the sauce thoroughly and pour over the mixture in (2) , toss well.
3. Served.

Recipe 8 :Top Shell in Hot & Sour Style

Ingredients :
½ can top shell 海螺(Rinse the top shell with water and pour hot water over, drain well and sliced)

1/2 onion 洋葱 ( shredded)

4 Chilli padi 指天椒( cut into small pcs)
10 Small Limes 酸柑( squeeze the juice out )
1/2 tsp fish sauce 鱼露

1 tbsp soy sauce 酱青
1 tsp sesame oil 麻油
1/2 tsp sugar 糖

1 tbsp Kwong Cheong Thye plum sauce ( 广祥泰酸梅酱）

Methods:

Mixed all ingredients and chilled in fridge and served.

Lunch Box for Today : 30 Oct 2009

Recipe 4  :  Pork & Black Fungi
Ingredients:
200g Pork (sliced)
100g Black Fungi
1 slice ginger

Seasonings:
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp sugar
1 tsp dark soy sauce
1 tsp light soy sauce
2 tsp water

Methods :

1. Put 2 tsp oil in the wok and fry the ginger.
2. Add in pork, black fungi and seasonings and fry for some time.
3. Cover and let it boil for 2-3 mins
4. Add a few drops of sesame oil and off the heat.
5. Done and Served.

Recipe 5 :Sweet n Sour Potato and Ham Cubes

Ingredients:
300g Ham ( or Sausage ) (Cut into cubes)
300g Potato (Cut into cubes)

Seasonings: ( Mixed well )
1 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp Prune sauce
1 tbsp soy sauce
1 tbsp rice wine
1/2 tsp onion powder
2 tbsp water

Prune Sauce (taste sweet) ——–>

Methods :

1. Heat up 3 tbsp of oil in a wok and fry the potato cubes.
2. Drain off the excess oil, add in ham cubes and fry for awhile.
3. Pour in the well mixed seasonings and stir fry until done.

Recipe 6 :Cucumber Pickles

Ingredients :
1 cucumber ( cut into stripes )
1/3 small pineapple ( cut into small slices)
1-2 Red Chilli ( shredded)
 

Seasonings:
1 tsp salt
1 tbsp vinegar
1 tbsp sugar

Methods:

1. Rub the salt onto the cucumber stripes. Let it stand for some time until soften.
2. Discard the water and add in pineapple and red chilli.
3. Add in the vinegar and sugar. Mix well and kept in Refrigerator.
4. Done.

Recipe 3 : Yakisoba

( 3 Servings)

Ingredients :

1. 100g prawns (remove shell)
2. 100g fish cakes (sliced)
3. 200g lean pork (sliced )
4. 200g Chinese Cabbage (shredded)
5. 1 Red chilli (shredded)

Methods :

1. Remove noodle from packet and run under water to separate the noodle.
2. Add 1 tbsp oil in wok and fry pork,prawn,fish cake,chinese cabbage .
3. Add in noodle and the yakisoba sauce provided in the packing and fry for awhile.
4. Lastly add in shredded red chilli for garnishing.

Lunch Box for today : 28 Oct 2009

A simple one :

Recipe 2 : Sandwich
Wholemeal Bread (spread with some Thousand Island )
Chicken Ham
Slice of Kraft Cheese
Lettuce
Tomato

Salad :
Lettuce & Cherry Tomato

<–See this salad dressing ,its not greasy and it is light and refreshing,got these from Okinawa Fair at Isetan last week.