Ginkgo Barley 白果薏米

Ginkgo Barley 白果薏米 (6-8 servings)

Ingredients:

• 50 -60 g Barley (dependings of likings)
• 1800ml water
• 5 pandan leaves
• 100 g of beancurd skin sheets (Slightly more is ok)
• 100 g of cooked ginko (boiled and shelled) if you don't know how to prepare ginko, example removing the germs, please use canned type.
• 130 g of rock sugar (adjust according to liking)
• 1 chicken egg (optional)
• 1 pack of quail egg (optional)

Directions:

1. Cook the pack of the quail egg (hard boiled) and shell them. 
2. Soak beancurd skin in water till soften (around 5 mintues). Try not to break them into too small pieces
3. Wash the barley till water runs clear.
4. Bring barley, water, pandan leaves to boil. And simmer for about 20 minutes till barley is soft. Depending on your liking for the barley softness.
5. Add in ginko and beancurd skin and continue to simmer. Until the beancurd skin reaches the stage you like. Example: BIG pieces or like very very tiny pieces. Basically in between 8-15 minutes or more if you really like very small pieces.
6. Add in rock sugar to taste.
7. Pour in chicken eggs and break them inside the soup. (Egg flower). Add in the cooked quail egg. 
8. YOUR DESERT IS READY!!! 

1. 

Chinese Spinach with 3 eggs

Chinese Spinach with 3 eggs

Ingredients:

• Chinese spinach
• 1 Duck Egg 
• 1 Century egg (optional) (personally i don't like it, so set it as optional.. :p)
• 1 Chicken Egg
• Chicken Stock
• Chopped garlic
• Potato Starch/Corn Flour Water

Directions:

1. Cook the duck egg. (Just like hard boil egg)
2. Peel the duck egg. Cut the duck egg, century eggs into small cubes.
3. Crack the chicken egg, don't beat it. Just break the yolk. 
4. Heat the wok, fry the garlic till fragrance.
5. Put the washed and prepared vegetables in. (fry)
6. Add in chicken stock. 
7. Bring to Boil. (Simmer awhile)
8. Slowly stir in the chicken egg. And add in the other eggs. Bring to boil. 
9. Add in the starch water to SLIGHTLY thicken the sauce/soup. You are ready to serve. 

Tomato Fish

Tomato Fish

Ingredients:

• Batang Fish
• 1/2 or 1 tomato (wedges)
• 1 onion (very small cubes - not chopped)
• 1 tsp sugar
• Tomato sauce
• Water (Not too much, depending how much sauce you need)
• Oil
• Chopped garlic
• Potato starch/ corn flour water

Directions:

1. Pan fry the Batang Fish till golden brown. Serve on plate.
2. Pan fry the garlic till fragrance. 
3. Add in onion, fry till fragrance. (since very small cubes, will be cooked easily).
4. Add in tomato sauce, sugar and water and tomato (Taste to liking). 
5. Thicken sauce using starch water.
6. Bring to boil. 
7. Pour the sauce over the fish.

You can have 2 difference style. The photo below is the drier type, whereby you eat together with the onion. If you prefer the wetter style, just adjust the water level.

Steam ToFu

Steam Tofu

Ingredients:

• square steam tofu (if you prefer egg tofu also ok)
• Minced meat
• 1 Chinese Mushroom 
• Water chestnut (opional)
• Tomato (opional)
• 1 egg
• Potato starch/corn flour
• Water
• oyster sauce

Directions:

1. Cut the tofu into smaller size. (Not too thin)
2. Dig one shallow hole in the middle of the tofu slices. Don't throw away the tofu, put them into a big bowl.
3. Cut the mushroom, water chestnut, tomato into small cubes.
4. Mixed the minced meat, mushroom, water chestnut, tomato and the tofu u remove from the slices just now. Season with oyster sauce (not too much since there is sauce to the tofu later, don't need too salty). Add some starch to thicken it, make it sticky. 
5. On top of the tofu slices, sprinkle some starch. And place the meat over it. (About one tbsp each depending on the size of the tofu slices) 
6. Now go steam the tofu under low fire for about 8-10 minutes. (put the tofu in only when the water has already boil)
7. Crack the egg into a bowl, do no beat. just break the yolk.
8. After the tofu is steam, move the tofu into another plate (DO NOT POUR THE SAUCE AWAY)
9. Pour the sauce into a saucepan, bring it to boil on very low fire. Stir in the egg. After which thicken the sauce with the starch. 
10. Pour over the tofu. Done. 

Chili Crab!!!

Chili Crab!!! 

Ingredients:

• CRAB! 
• Sambal Chili (depending on how spicy you want it)
• Tomato Sauce
• 1-2 Eggs
• 1 garlic 
• Potato starch/ Corn flour
• Water
• Oil
• Sugar

Directions:

1. Kill the CRAB! How? Very Easy. 
• Throw the tied crab into the sink, flip it over using a chop stick.
• Take the chopstick and poke it right in the middle. (slowly watch the crab die! haha)
2. Wash the Crab. (Crabs are very dirty, so make sure you clean well)
3. Cut the Crab:
• Pry off the carapace (top shell) It is easier to do it from the rear of the crab. 
• Take away all the internal organs leaving the eggs behind. Especially those hairy hairy gills. (if you cannot tell what is eggs and what is organs, best to remove all)
• Now Pull off the claws away from the body of the crab. 
• You are left with the legs and the body. you can use it into 4 pieces. 
• Using the back of the chopper or knife, crack the claws. Else you will have difficulties eating them later.
4. Chop the garlic.
5. Mix the corn flour with the water. (Used to thicken the sauce later, so don't need alot)
6. Heat up the wok. Pour the oil and fry the chopped garlic
7. Once the garlic is fragrance, add in the sambal chili and fry awhile (more of the fragrance, don't over-fry as sambal easier get burnt).
8. Add the CRAB and fry... After most of the crab is red in color, add in water. Depending on how much sauce you like. 
9. Add tomato sauce and sugar to taste.
10. Now, stir in the eggs. Once boiling, stir in the starch water to thicken the sauce. DaTa.. your chili crab is ready!