Wonton mince meat dumpling recipe

Wontan noodles
Servings: 1pax
Ingredients: 

• 10 square wonton wrappers 
• 100 g pork mince
• 50 g prawn meat
• 1 teaspoon corn starch
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon shaoxing wine
• 0.4 cm ginger
• 1⁄2 teaspoon salt / kombu powder
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon white pepper

Wonton

1. Combine all ingredients for pork mince .
2. Place a teaspoon of the mixture in the middle of each wonton wrapper
3. lightly moisten the edges of the wrapper with water. Seal the edges to form a triangle shape, then press the edges to thin out the dough.
4. Bring the corners together and squeeze to form a "money bag". Repeat with the rest of the wrappers. Set aside on a plate until ready to cook.
5. Boil wontons in the soup with spring onions and anchovies over medium heat until they float. Optionally, add some white pepper and salt to taste.
6. Bring all soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 10 minutes more. Serve into bowls and garnish with green onions.

https://www.delish.com/cooking/recipe-ideas/recipes/a54955/easy-wonton-soup-recipe/
https://www.nyonyacooking.com/recipes/wonton-soup-with-meat-and-prawn-filling~H1y1OvjPfcW7

https://www.youtube.com/watch?v=gcERkh-4VRQ

Tomato Shrimp rice 番茄鲜虾饭 - 1 pot rice cooker recipe

Tomato Shrimp rice 番茄鲜虾饭
Servings: 2pax

Ingredients:

• 1 cup rice
• 1.5 cup water (depends on rice, some rice like basmati/ whole grain require more water 1:1.5 . Typical rice is 1:1 ratio)
• 1 tablespoon sesame oil 
• 90g cherry tomatoes / 1 pcs big tomato 
• 60g green peas 
• 70g brocolli 
• 30g/ 6 pcs shrimp 
• 2 teaspoon kombu granules  (salt for replacement)
• 2 teaspoon soy sauce (optional)
• 3 dashes pepper 
• Garnish with anchovies

Procedure:

1. Wash rice, soak 10-15mins
2. add all ingredients & water into rice cooker. set rice setting, cook for 20mins like normal rice,
3. When cooked, stir and keep warm for 10-15mins before serve.

Note: Ingredients amount varies from original recipe due to lockdown limitation.
**Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :

https://tagla.com.my/%E3%80%90%E6%87%92%E4%BA%BA%E9%A3%9F%E8%B0%B1%E3%80%91%E5%88%AB%E5%86%8D%E5%8F%AB%E5%A4%96%E5%8D%96%EF%BC%81%E6%95%99%E4%BD%A0%E7%AE%80%E5%8D%95%E5%81%9A%E6%87%92%E4%BA%BA%E4%B8%80%E9%94%85%E9%A5%AD/?fbclid=IwAR2lctNKByfxXB53kP4LuRem_hhP84Zt9zhXzuyqhiBIE0YH6WlrVzbdvlg

Hong Kong Chinese Sausage rice 港式腊味饭 - 1 pot rice cooker recipe

Hong Kong Chinese Sausage rice 港式腊味饭
Servings: 1pax
Ingredients:

• 1/2 cup rice
• 1 cup water (depends on rice, some rice like basmati require more water. Typical rice is 1:1 ratio)
• 1 tablespoon sesame oil (1 1/2 - 2 tablespoon if require to keep warm for long time)
• 100g chinese sausage, diced
• 25g green peas
• 1 teaspoon kombu granules (salt for replacement)
• 1 teaspoon soy sauce (optional) 

Procedure:

1. Wash rice, soak 10-15mins
2. add all ingredients & water into rice cooker. set rice setting, cook for 20mins like normal rice,
3. When cooked, stir and keep warm for 10-15mins before serve. 
4. Add extra 1 tablespoon sesame oil if require to keep warm for long time to avoid dry harden rice texture.  

Note: 

• due to limited ingredients during lockdown, used 25g chinese sausage & 75g garden peas.it still taste good.
• if you're busy, u can cook at night, keep warm with AI rice cooker and just pack it  in the morning. put extra 1 table spoon sesame oil to avoid the rice from being dehydrated. 

**Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :

https://tagla.com.my/%E3%80%90%E6%87%92%E4%BA%BA%E9%A3%9F%E8%B0%B1%E3%80%91%E5%88%AB%E5%86%8D%E5%8F%AB%E5%A4%96%E5%8D%96%EF%BC%81%E6%95%99%E4%BD%A0%E7%AE%80%E5%8D%95%E5%81%9A%E6%87%92%E4%BA%BA%E4%B8%80%E9%94%85%E9%A5%AD/?fbclid=IwAR2lctNKByfxXB53kP4LuRem_hhP84Zt9zhXzuyqhiBIE0YH6WlrVzbdvlg

Hummus Pasta Recipe

Hummus pastaServings: 2pax

1.Gordon Ramsay, Angel hair pasta
Ingredients:

• ½  tablespoon salt (Normal salt)
• 4 grind seasoning salt (Himalaya pink salt)
• 3 dash pepper
• 2 tablespoon olive oil
• 100g angel pasta/Capellini N1 (2pax)

Procedure:

1. Add water to large pan, cook evenly.
2. Add ½  tablespoon salt, 1 tablespoon olive oil
3. boil the water (stops pasta from sticking)
4. add 100g angel pasta, 3 1/2 - 4 minutes (3 minutes if require further cook in pan with sauce) , set timer (time depends on pasta manufacturer, tried with pasta that require 5-7 minutes)
5. turn with tongs until it starts to melt & twist into pan.
6. lift a strand to test & ensure al dente.
7. into a colander, drain pasta
8. add 4 grind salt, 3 dash pepper, 1 tablespoon olive oil,  stops it from sticking together

**pasta cooking time depends on type of pasta & manufacturer.
**Refer credits for How To Cook The Perfect Pasta - Gordon Ramsay

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2. Hummus pasta
Ingredients:

• 100g cooked angel pasta/Capellini N1 (2pax)
• 110ml hummus
• 1/8 cup sun dried tomatoes (oil drained)
• 1 tablespoon olive oil / tomato oil
• 10g garlic , minced
• 1/4 cup pasta reserve water (1/2 cup lighter consistency)
• 1 tbsp garlic powder
• 1 tbsp fresh lemon juice
• 1/4 cup olives
• 1/4 cup cherry tomatoes
• 1/8 marinated artichokes
• 5 grind Himalayan pink salt /to taste 
• 3 dash pepper /to taste 

For garnishing (optional):

• 1-2 leaves chives
• few grates,  Grated Parmesan cheese
• 1/2 tablespoon Italy white truffle oil
• few dash red chili flakes

Procedure:

1. Heat  olive oil (medium heat)
2. Add 10g garlic, sun dried tomatoes cook 1-2 minutes (stir frequently until golden on the edges-don't overcook)
3. Add hummus and pasta (stir to combine). Carefully add 1/4 reserved pasta-cooking water (or until sauce reaches desired consistency)
4. Off the heat, add Himalayan pink salt,pepper, garlic powder, fresh lemon juice, olives , cherry tomatoes, marinated artichokes
5. For dressing, add 1-2 leaves chives, few grates Grated Parmesan cheese,  1/2 table spoon Italy white truffle oil, few dash chili flakes

 **Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://www.youtube.com/watch?v=UYhKDweME3A
https://www.tesco.com/groceries/en-GB/products/265915658
https://www.foodnetwork.com/how-to/articles/how-to-make-an-antipasti-plate

Wonton noodles recipe

Wontan noodles

Servings: 1pax

Ingredients:

cook noodles 

• 500 ml water
• 1 tbsp olive oil

noodles seasoning

• 2 tablespoon dark soy sauce
• 1 tablespoon soy sauce (1/2 tablespoon - lighter taste, 2 tablespoon -more concentrated taste) 
• 5 grind salt / to taste
• 1⁄2 teaspoon sugar
• 2 tsp sesame oil (1 tablespoon for lighter taste)
• 3 dash pepper 
• 1 pcs dried noodles (use nan shan misua as alternative)
• 1 teaspoon garlic oil
• spring onion (optional)

Procedure:

1. Boil water and add 1 tablespoon olive oil. 
2. place noodles into boiling water and cook for 4 mins (depends on brand, the brand i'm using recommended 3-5minutes)
3. Drain the water and 1 tablespoon sesame oil. Mix to avoid noodles from sticking together. 
4. Mix seasoning in another bowl.
5. Add seasoning into noodles and mix well. 
6. Add garlic oil & spring Onion for garnishing

Note: typical wonton noodles is made of egg noodles. For coronavirus lockdown we used nan shan misua noodles with natural ingredients as alternative. texture and noodle size are quite similar to egg noodles. texture and noodle size are quite similar to egg noodles. Lockdown with limited ingredients just made us re-imagined food, improvised recipes and replace things with all kinds of alternative.  


 **Recipe may improvised to 1-2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :

https://www.nyonyacooking.com/recipes/wonton-noodles~SJ-yOPiDzqW7
https://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/
https://whattocooktoday.com/dry-wonton-noodles.html

Pan Mee noodles mince meat without oyster sauce recipe

Pan Mee noodles mince meat without oyster sauce recipe

Servings: 2 pax

Ingredients:
Minced meat (2pax)

• 150 g minced meat
• 1 tablespoon light soy sauce
• 1 teaspoon / 1/2 tablespoon dark soy sauce
• 3 pcs Shiitake mushroom (diced)
• 1⁄2 tablespoon sugar
• 10g shallot
• 10g  garlic clove
• 2 tablespoon sesame oil
• 1⁄2 tbsp kombu seaweed sauce (oyster sauce replacement)
• 2 dash kombu seaweed granules (salt replacement)
• 3 dash pepper

Pouched egg with runny yolk (1pax)

• 1 egg
• 1 teaspoon vinegar / white wine vinegar
• 2 grind salt
• 2 grind pepper
• 500 ml water / depends on your pot

Pan mee noodles (1 pax)

• 1 pan mee dried noodles
• 500 ml water
• 1 tablespoon olive oil (for cooking noodles)
• 1 tablespoon kombu seaweed sauce (oyster sauce replacement)
• 3 dash pepper
• 1/2 tablespoon light soy sauce
• 1⁄2 tablespoon sugar
• 1 tablespoon sesame oil
• Spring Onion for garnishing

Stir fried chinese cabbage

• Refer link. Skip rice wine if needed.
• https://wordpress.com/block-editor/post/janenetwork.wordpress.com/241

Procedure:
Minced meat (2pax)

1. Marinate minced meat with soy sauce, dark soy sauce, pepper, kombu sauce, sugar and 1 tablespoon sesame oil.(Marinate overnight for better taste)
2. Heat up 1 tablespoon sesame oil. Add garlic & shallot, stir-fry 5 seconds.
3. Add Shiitake mushroom, stir-fry 5 seconds.
4. Add marinated minced meat, stir-fry 3-5 minutes / until cooked.

Pouched egg with runny yolk (1pax)

1. Heat up water to a gentle simmer, add salt, pepper, a teaspoon vinegar.
2. Break an egg into a teacup/small bowl, whisk the water to create a gentle whirlpool, and tip the egg into centre of it.
3. Leave to cook for 3 minutes, or until the egg floats to the top and the white is cooked but the yolk still soft.
4. Lift the egg out with slotted spoon and drain on kitchen paper. 
5. Gently season with salt and pepper.
   Note:
   -Refer Gordon Ramsay's video for method https://www.youtube.com/watch?v=iHGO8ygUk0w
   -perfect poached egg should take between 90 seconds and 2 minutes.
   -get the water to boil initially, then set to gentle rolling boil before whisking.
   -stir to gain momentum to carry the egg white around the egg yolk 

Pan mee noodles (1 pax)

1. Boil water and add 1 tablespoon olive oil. 
2. place noodles into boiling water and cook for 10 mins (depends on brand, the brand i'm using recommended 9-11minutes)
3. Drain the water and 1 tablespoon sesame oil. Mix to avoid noodles from sticking together. 
4. Mix seasoning in another bowl. Mix 1 tablespoon kombu seaweed sauce, pepper, light soy sauce, 1⁄2 tablespoon sugar.
5. Add seasoning into noodles and mix well. 
6. Add Spring Onion for garnishing

**Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://www.nyonyacooking.com/recipes/chili-pan-mee~HkkB_PsvM9-Q
https://my.com.my/trending/eat-nice-food/ganlaomian-1
https://www.youtube.com/watch?v=pAWduxoCgVk
https://www.youtube.com/watch?v=iHGO8ygUk0w
https://www.gordonramsayrestaurants.com/recipes/avocado-on-toast-with-poached-eggs/

Golden egg fried rice recipe

Golden egg fried rice recipe

Servings: 1pax

Ingredients:

• 1 bowl of rice (preferable with overnight rice)
• 2 eggs (separate egg white and yolk)
• 6 prawns (optional)
• 5 grind salt / salt to taste   
• 3 dash pepper 
• Spring onion for garnishing 
• 10g shallot (optional)
• 10g garlic (optional) 
• 1 tablespoon sesame oil 

Note:
*do not put shallot & garlic if require yellowish visual . garlic & shallots gives dimmer visual but with better aroma. 
*overnight rice with be dehydrate, add a few drips of water before cooking. 

Procedure:

1. Separate egg yolk and egg white. Add egg yolk into white rice & mix well. 
2. Add sesame oil, stir fried shallot, garlic for stir-fry 5 seconds. Add prawn and stir-fry for 1 minute (optional)
3. Add rice with egg yolk. Use broth saddle to press the rice lightly to ensure rice is in original shape but separated. Normal cooking spatula may damage the rice.
4. Wait until the rice move slight / with jumping effect. Add egg white and stir-fry for for 5 seconds. 
5. Add spring onion, salt and pepper to taste. Stir fry for 5 seconds. 
6. Add sesame oil 5 seconds .
7. Add spring onion & pepper for garnishing.

Note: For procedure 2,  https://www.youtube.com/watch?v=ee1PxlV9s-o
 **Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://www.xinshipu.com/zuofa/723302
https://www.xiachufang.com/recipe/102187643/
https://www.youtube.com/watch?v=ee1PxlV9s-o

with shallot and garlic 

without shallot and garlic 

Crispy pork belly - Reheat method

Reheat overnight crispy pork belly

• Crispy roasted pork belly will never be crispy if u put in fridge overnight & it won’t be nice anymore. That's a myth. 
• In fact, you can reheat & restore the crispy & crackly pork belly skin texture.
• Crispiness can be restored for 100% chewy & gummy pork belly that has put in fridge for few days.
• Salt in pork belly recipe is to dehydrate the skin. The skin will only be crispy when there’s no moisture . If there’s moisture inside , of course you’re getting gummy & chewy jelly like texture.
• Normal pan doesn’t provide uniform heating like enclosed built in oven with ventilation fan & provide gradual temperature change. It will not restore the creepiness of pork skin. 

Procedure:

1. Placed the pork belly with skin facing up in built in grill oven.
2. Roast with uniform heating fan cooking setting, 15 mins 180C , 15mins 240C (similar temperature as pork belly recipe).  Timing may varies due to the shape & size of pork belly. This setting is for two pcs of roasted pork belly ( ~35cm x 7cm x ~ 3cm ). 
3. All excess moisture & oil leaked out. The whole layer of pork belly skin becomes super crispy & crackly. Simulating the same preparation process can restore the condition. 

**Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://rasamalaysia.com/chinese-roast-pork/
https://www.thespruceeats.com/slow-roasted-pork-belly-crispy-skin-3059509
https://cooking.stackexchange.com/questions/43183/how-to-reheat-pork-belly-keep-the-crackling-crackly

Tortilla wrap method

Q: How to wrap a tortilla?

• Use method 2 from this video.  (0:18 onwards) 
• https://www.youtube.com/watch?v=VISogdR_Jts&feature=youtu.be

• Add sauce at the end of tortilla to make it stick (1:36 onwards) 
• https://www.youtube.com/watch?v=pXe_Wt-Qu4E&feature=youtu.be

• Grill the tortilla skin about 30 secs - 1min on flat pan (5:57 onwards) 
• https://www.youtube.com/watch?v=S-k0uLs2rRU

• Grill the tortilla skin about 30 secs - 1min on grill pan 
• https://www.youtube.com/watch?v=PobMBZzdpgM  (2:53 onwards)
• https://www.youtube.com/watch?v=KvZl4i91jtU (4:50 onwards)

• For fillings, can try these or put anything u like. 
• https://www.youtube.com/watch?v=UzFoThs2Qpw&feature=youtu.be
• https://www.youtube.com/watch?v=qzsAA5zRHu4&feature=youtu.be

Procedure:

1. Spread sauce (size of the wrap) , add ingredients, fold edge of tortilla.
2. Pull the tortilla towards you with your fingers and slightly compress the ingredients.
3. Roll the wrap tightly, to the end, put sauce to make it stick 
4. Tuck each end of the tortilla (3 tucks) which will keep the wrap in shape.
5. Add 1 spray of olive oil and heat up the pan.
6. Heat it on hot pan for about 1 min each side to roast the tortilla,slice in the middle of wrap. (vice versa) 
7. Slice lemon / parsley for garnishing.

 **Recipe may improvised & depends on personal preferences.
**Refer credits for original recipes.

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Credits :
https://www.youtube.com/watch?v=VISogdR_Jts&feature=youtu.be
https://www.youtube.com/watch?v=pXe_Wt-Qu4E&feature=youtu.be
https://www.youtube.com/watch?v=qzsAA5zRHu4&feature=youtu.be
https://www.youtube.com/watch?v=UzFoThs2Qpw&feature=youtu.be
https://www.youtube.com/watch?v=PobMBZzdpgM

Spain green olives + scrambled egg with Spain olive oil + Australia honey mustard + garlic + shallot

wrap with Spain green olives + scrambled egg with Spain olive oil + Turkey Jamie Oliver himalaya pink salt + cucumber + Australia honey mustard + garlic + shallot

Rice cooker Hainanese chicken rice recipe

Asian cuisine: Hainanese chicken rice recipe - with rice cooker 

Servings: 1pax

Ingredients:

Hainanese chicken

• 180g Chicken thigh
• 6 grind salt
• 2 dash pepper
• 1 tablespoon sesame oil
• 1 tablespoon ginger chicken paste

Hainanese rice

• 80g / 3/4, cup rice
• 12g / 1 1/2  tablespoon sesame oil
• 10g garlic, minced
• 6g ginger, minced
• 2 tablespoon ginger chicken paste

Garnishing 

• Hainanese chili 
• 2 stalk spring onion 
• 2 dash pepper 
• 4 slices cucumbers
• 2 cherry tomatoes

Dipping Soy Sauce

• 1/2 tablespoon fried garlic
• 1 tablespoon oyster sauce
• 1 tablespoon dark sweet soy sauce
• 1 tablespoon light soy sauce
• 2 tablespoons water
• 1 tablespoons sesame oil

Procedure:

1. Add water to large pan, cook evenly. 
2. Add 12g sesame oil over medium-high heat. Add  10g garlic, 6g ginger, 2 tablespoon and fry until aromatic, about 1 minute.
3. Add Ginger chicken paste, then add the rice and stir to coat, about 3 minutes.
4. Transfer the 80g / 3/4, cup rice to a rice cooker and add 2 cups water (depends on type of rice, the type of rice that i'm using require more water. add slightly more water if you're planning to keep warm at night and serve in the morning). 
5. Season the chicken with 3 grind of salt , 1 dash pepper (each side), 1 tablespoon ginger chicken paste, place the chicken above rice in rice cooker
6. Set AI rice cooker to usual cook rice setting and cook for 20mins.
7. Make the dipping soy sauce in a small bowl, combine all the ingredients. 
8. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, tomatoes, spring onion, pepper and Hainanese chili.

 **Recipe may improvised to 1-2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://rasamalaysia.com/chicken-rice/

https://tasty.co/recipe/hainanese-chicken-rice

Chinese Seaweed Egg Drop Soup Recipe

Asian cuisine: Chinese Seaweed Egg Drop Soup Recipe Summary

Servings: 2pax

Ingredients:

• 12g / 1 seaweed sheets
• 150g minced meat 
• 160g pork ribs (optional)
• 18g / 4 pcs dried oyster (optional) 
• 150g tofu
• 120g potato (optional) 
• 50g carrot (optional) 
• 2 eggs, beaten
• 2 tablespoon corn starch, mix (optional) 
• 8g / 1 tablespoon baby shrimp
• 1250ml water
• 1 spring onion (optional for granishing)
• 1 tablespoon soy sauce and 3 grind salt, 1 dash pepper for seasoning when soup is ready (optional for saltier taste)

Seasonings (meat)

• 1 tablespoon light soy sauce
• 1 tablespoon cornflour
• 1/2 tablespoon sugar
• 2 dash pepper
• 1 tablespoon shaoxing wine

Procedure:

1. Soak seaweed in water until softened. Rinse thoroughly and drain.
2. Marinate pork mince and pork ribs with seasoning for 15 minutes.
3. Add water, seaweed, minced meat , pork ribs, dried oyster, tofu, potato, carrot ,baby shrimp into AI rice cooker, set to soup mode, cook for 1-2 hours.
4. After 1-2hours , add corn starch to thicken the soup . Slowly drop in  egg and gently whisk with a fork.
5. Flavor the soup with salt, soy sauce and pepper. Garnish with spring onion. (optional)

 **Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://en.christinesrecipes.com/2010/04/seaweed-tofu-pork-mince-soup.html?fbclid=IwAR2Mh1KX1vND8u1WM21tOGFkWEhZeDqt23EMjkri0HNbqXZvd3PQ8dfoNm0
https://souperdiaries.com/chinese-seaweed-soup/?fbclid=IwAR0biAiA-xZAC5xYMq3hsx6zDhXuZEvQXHyRdI3AORuT9s-QE2B2LZNwb6Q
https://asianinspirations.com.au/recipes/seaweed-soup-with-tofu-and-minced-pork/?fbclid=IwAR2QSys_o3xlWE4vkMxbD_V6SJ8O8LeewgyH33N3AjYbo5aH4aoSqa_Xqrs
http://yireservation.com/recipes/seaweed-egg-drop-soup/