ES Cook Recipes

Ingredients: *2 chicken drumsticks - cut into bite-sized  pieces *marinate with 1/2 tbsp of soy sauce and corn flour *3 tbsp of grated ginger *1 cup of chinese red wine *1 tbsp of sesame oil *a pinch of sea salt to taste *1 tsp of fine sugar *1/4 cup of water Methods: Saute the grated ginger in sesame oil in a non -stick wok over medium heat. When it is fragrant, add in the marinated chicken pieces and stir fry for a few minutes . Add in 1/4 cup of water and let it simmer till the chicken pieces are cooked through. Add in the chinese red wine and let it simmer till aromatic. Add salt and sugar to taste. Serve it hot with rice.

Ingredients: * 250 grammes of mee suah (or 4 pieces) * 50 to 80 grammes of pork tenderloin (sliced thinly) * 5 pieces dried chinese / shiitake mushrooms (sliced thinly) * 2 large eggs * 5 bulbs shallots (sliced thinly) * 2 stalks spring onions (for garnishing) * 4 tablespoons palm oil * 5 soup bowls of hot water Methods: 01.Heat oil in wok and fry shallots till golden brown. Remove fried shallots. 02.Leaving about 2 tablespoons of oil in wok, add mushrooms and saute for 30 seconds to 1 minute. Push to the side of the wok. 03.Add pork and stir fry till changed colour. Push to the side of the wok. Add remaining oil into wok and fry the eggs. Try not to break the eggs too much. Return mushrooms and pork into the fried egg and stir well for another 15 seconds or so. 04.Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.

Ingredients: *1.5kg pork (五花肉) *375g fish meat *250g water chestnut *6 medium-sized mushroom *300g prawns *4 tbsp corn flour *12 pcs cream cracker *3 tbsp light soya sauce *2 tbsp sesame oil *1 tsp five spice powder *pepper - to taste *few stalks of spring onion & chinese parsley *1 pcs beancurd sheet Methods: 01. Peel and chop water chestnut into small cubes. 02. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes. 03. Devine the prawns and chop the prawns into very small pieces. 04. Pound the cream cracker until powder form. 05. Cut spring onion and chinese parsley into small pieces. 06. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference. 07. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served. Note: Steamed ngoh hiang can be stored in freezer for 1 month before consumption.

Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain. 02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil. 03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.

Ingredients: *500g Pig stomach *500g Pork ribs/Chicken *150g Water chestnut *100g Preserved vegetable *40g Ginger *40g Shitake mushroom (soaked) *30g Garlic *20g Yunan Chinese Ham *20g Spring Onion *1tsp Peppercorn, (crushed) *2lit Water *1tsp Salt, to taste *1tsp Pepper, to taste Methods: 01.Clean the pig stomach by washing it with water & plenty of salt, repeat this process a few times. Once cleaned, boiled it with spring onion, peppercorn & ginger till soft (20 minutes). Fry the pig stomach for another 5 minutes, this will further reduce the unwanted smell. 02.Boiled water, add in the pig stomach, pork/chicken, water chestnut, lots of peppercorn, preserve vegy, ginger, Yunan chinese ham (If you have) and shitake mushroom. Cook for approximately 1 hr or until pork/chicken is tender. 03.Then add in the gingko simmer for another 15 minutes. Season to taste with salt & pepper. 04.Add it lots of peppercorn if you wish, this will definitely brings out the heat in you !

Ingredients: *20 fresh/ dried lotus seeds (I used the dried lotus seeds) *2 whole pods fresh lily bulbs /20 petals dried lily bulbs (I used the fresh ones) *20 dried longans *40 wolfberries (kei zhi) *15-20 red dates (seeded) *Handful of yellow rock sugar cubes （according to personal preference) *1500 ml water Methods: 01. Soak dried lotus seeds with hot water for 15 mins. Cut into halves. 02. Wash lily bulbs, longans and wolfberries. 03. Bring water to boil. Add in lotus seeds and cook under medium heat for another 15 mins or until the lotus seeds turn soft. 04. Add in red dates and continue to cook for another 10 mins. 05. Add in dried longans and continue to cook for another 10 mins. 06. Add in fresh lily bulbs, kei zhi and rock sugar. Cook for another 5 mins. Turn off the heat.

Ingredients: For the pastry: *250g butter *30g icing sugar *1 egg yolk + 1/2 egg whites *360g plain flour *2 tbsp custard powder Pineapple Jam Filling: *2 pineapples, grated *160g sugar (depends on the sweetness of pineapple) *2 cloves *3cm cinnamon stick *1 tbsp lime juice *1 egg, beaten for glazing Methods: 01. Pineapple jam: Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls. 02. Pastry: Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Place into the fridge to rest for 30 minutes. 03. Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg. 04. Bake at 180C till golden brown. Leave to cool before storing.

Ingredients: *2 boneless chicken breasts, about 6 ounces each Marinade: *1 tablespoon soy sauce *1 teaspoon Chinese rice wine or dry sherry *2 teaspoons cold water *2 teaspoons cornstarch Sauce: *1 tablespoon dark soy sauce *2 teaspoons light soy sauce *1 tablespoon black or red rice vinegar, or red wine vinegar *1 tablespoon chicken broth or water *3 teaspoons granulated sugar *1/2 tsp salt *a few drops sesame oil *1 tsp cornstarch Other: *6 to 8 small dried red chili peppers, or as desired *2 garlic cloves, *1/2 cup skinless, unsalted peanuts *3 - 4 cups oil for deep-frying and stir-frying Methods: 01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. 02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. 03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. 04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Ca...

Ingredients: *2 cups rice (300g) *2 cups water (350ml) *2 chicken drumsticks (300g) *5 dried Shitake mushrooms *2 dried Chinese sausages *2 stalks mustard greens *50g salted fish *Marinade for Chicken: *1 tbsp oyster sauce *1 tbsp dark soya sauce *1 tsp sesame oil *1/2 tbsp ginger juice *1 tbsp Chinese rice wine *a dash of pepper *1 tsp cornflour Methods: 01.  Soak mushrooms in warm water till softened.  Cut off  stalks,  drain and squeeze dry. 02.  Wash sausages and cut each into 6 to 8 pieces.  Wash vegetables and cut into pieces. 03.  Fry salted fish in a little oil till crispy and crumble into small pieces. 04.  Wash and cut chicken drumsticks into pieces.  Mix with marinade and salted fish and set aside for 30 minutes. 05.  Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear on rice, add the chicken, mushrooms and sausages. 06.  Cover claypot  and continue to cook over ...

Ingredients : For frying Yuan Yang : 01. 500g Hor Fun (flat noodle sheets) - cut to smaller size 02. 150g Bee Hoon (rice noodle/rice vermicelli) - soak in water to soften it. 03. 11/2 tbsp soy sauce 04. 1 tsp dark soy sauce 05. 1 tbsp oyster sauce 06. 1/8 tsp sugar 07. 1/8 tsp fish sauce 08. 2~3 cloves large garlic - finely chopped 09. 1/2 tbsp vegetable oil for frying For Gravy : 01. 1000~1200ml pork bones stock/chicken stock (cook in advance) 02. 200g medium~large shrimp (can adjust to your preferred amount) 03. 200g pork/chicken slices (can adjust to your preferred amount) 04. Some Choi Sum (vegetable) 05. 2~3 cloves large garlic - chopped 06. 1 tsp soy sauce 07. 1 tsp oyster sauce 08. Some salt to taste 09. Some white pepper to taste 10. 4 tbsp corn starch (or as needed) mix with some water 11. 3~4 eggs - lightly beaten Steps : For frying Yuan Yang, it must be done in high heat in order to provide enough "wok hei" - wok breath. 01. Mix together all ingredients from #3~7 0...

Ingredients: * 4 lotus leaves, cut in half * 1 1/4 cups glutinous rice (sticky rice) * 4 Chinese dried black mushrooms * 1 boneless, skinless chicken breast, 6 ounces * 1/4 teaspoon salt * 1 tablespoon rice wine * 1 teaspoon cornstarch * 2 Chinese sausages (lop cheong) * 1 clove garlic, peeled and chopped * 1 tablespoon Chinese or Japanese rice wine * 1 tablespoon light soy sauce * 1 teaspoons dark soy sauce * 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water * 2 tablespoons vegetable oil for stir-frying, or as needed *1/4 teaspoon sesame oil * Freshly ground black or white pepper, to taste Methods: 01.One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain. 02.Next, steam the rice. Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touch...

MAIN INGREDIENTS Long grain rice Medium size chicken Young ginger – shredded very fine Garlic – shredded very fine Cloves – few pieces depending on volume of rice Cinanamon sticks – 1 0r 2 sticks depending on volume of rice Pandan leaves – for soup and rice Lettuce or Chinese lettuce PREPARATION & COOKING OF CHICKEN: Clean and rub salt to chicken. Stuff chicken with pandan leaves and ginger – close opening Cook chicken, breast down, 30 to 40 minutes. Do not over cook. Take out chicken from the pot and leave stock. Transfer chicken in a container and drench with ice cold water to create springy texture. When the chicken is taken out of the pot, add lettuce or equivalent to chicken stock and turn off heat. Do not cook lettuce. PREPARATION AND COOKING OF RICE: 01.Fry shredded ginger and garlic in oil till golden and fragrant. 02.Wash rice and pour chicken stock, same measurement as when cooking ordinary rice 03.Add fried ginger and garlic with cinnamon and cloves, take out oil 04.Add ...

Ingredients: 2 lb chinese broccoli 3 cooked abalone (sliced) 2-3 cloves of garlic smashed 2 tbsp oil 1 cup brothe from cooked abalone Seasoning for king oyster mushroom: 1 1/2 tbsp abalone bottle sauce 1 tsp oyster sauce 1 tsp fish sauce 1/2 tsp dark soy sauce dash salt dash sugar 1 tbsp cornstarch Methods: 01. Cut the broccoli in half so it's not so long. Boil a pot of water. Add in the broccoli and left it boil for until the broccoli starts to change to a lighter green, should not cook for more than 3 minutes. The longer you cook it the softer it gets, and soft is not good. You want the broccoli to be crispy. Add in a dash of salt. Drain and rinse with cold water. 02. Heat the pan with 2 tbsp oil. Add in the garlic and fry until golden. Add in the broccoli and stir fry for 1-2 minutes. Add in dash of salt, sugar, and fish sauce for taste. Remove from heat and place on plate. 03. Heat a pan with the 1 tsp oil and add in the abalone. Now add in the brothe. Let it simmer a litt...

Ingredients: 2½ (L)= (10 cups) water 19 (g) Lingzhi 靈芝, rinsed and sliced 19 (g) Wild Yam ( huai shan 淮山 ), rinsed 5 pitted red dates ( hong zao 紅棗 ), rinsed 350 (g) lean pork, rinsed and scalded with boiling water 2 tablespoons Chinese Wolfberry ( gou qizi 枸杞子 ), rinsed 1 teaspoon salt, or to taste Methods: Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for 10 minutes. Reduce the heat to low and simmer uncovered for 2½ hours. Season with the salt and remove from the heat. Serve while it hot.

Ingredients: 100 (g) dried cod maw, or other fish maw, rinsed 3 (L) =(12 cups) water 500 (g) lean pork, rinsed and scalded with boiling water 40 (g) Wild Yam ( huai shan 淮山 ), rinsed 10 Chinese Cordyceps ( dong chong cao 冬蟲草 ), rinsed 1 teaspoon salt, or to taste Methods: 01. Bring a saucepan of water to a boil. Add the dried fish maw and cook for about 10 minutes, then cover and remove from the heat. Allow the fish maw to steep for 3 hours, then remove, rinse and drain. 02. Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for about 20 minutes. Reduce the heat to low and simmer uncovered for 2 hours. Season with the salt and remove from the heat. Serve the soup hot in individual serving bowls.

Ingredients: Běi Qí (北芪) 6(g) Dǎng shēn (当参) 15(g) Huái Shān (淮山) 11(g) Wolfberries (枸杞子) 23(g) Yù Zhú (玉竹) 23(g) Water 1.5 (L) Chicken, skin removed 1/2 Salt (optional) Methods： 01. Blanch chicken in boiling water for a few minutes. Drain, rinse with cold water & set aside. 02. Place blanched chicken and the rest of the ingredients in water. After coming to a boil, simmer on low heat for at least 30-45 minutes, and longer if you can. You can also double boil, slow cook, or use a thermal pot. 03. Season with salt if necessary. Serve with hot, fluffy rice.

Ingredients : Bitter gourd 200(g) Shrimps 80(g) Red chilli 1(pcs) Garlic 3 gloves Eggs 3(pcs) Seasonings : Light soy sauce 1(tbsp) Pepper (adequate) Salt 1/2(tsp) Methods : 01. Rinse bitter gourd and cut into thin slices. Smear with some salt and set aside for a while before rinsing. Remove the veins in the shrimps. Cut chilli into shreds. Mince garlic. Beat eggs and season with light soy sauce and pepper. 02. Heat up 4 tablespoons of oil and fry minced garlic till fragrant. Add in chilli shreds and bitter gourd and fry evenly. Pit in shrimps and fry briefly. Dish outthe fried ingredients and pour into the beaten egg and mix well with a chopstick. Season with salt. 03. Pour the egg mixture back into the heated wok and fry till cooked then serve. Tips : Rinse bitter gourd with salt to remove its bitterness. The process of mixing fried ingredients with the beaten egg before pouring it back into the wok for frying evens out the saltiness in the dish and makes it more tasty.

Ingredients: Yam 50(g) Rice Paper 20(pcs) Fillings : Chopped vegetarian BBQ pork 50(g) Chopped water chestnut 50(g ) Chopped Chinese mushroom 50(g) Seasoning: Salt 1(tsp) Sugar 1(tsp) Five spice powder 1/4(tsp) Methods: 01.Steam yam till cooked.Remove and mash. 02.Heat pot with some oil.Fry Fillings till fragrant. 03.Mix Seasoning with mashed yam and Fillings. 04.Wrap Fillings mixture with rice paper.Fold into rectangular shape.Seal with some flour and water mixture. 05.Heat pot with some oil , fry the yam rolls till golden brown.Serve.

Ingredients: Clams 600(g) Sesame oil 1(tbsp) Tong kwai 3 (slices) Kei chi 1(tbsp) Shredded Ginger 2(tbsp) Chilli padi (diced) Chicken stock 500(ml) Seasoning: Shao xing wine 1(tbsp) Sugar (adequate) Salt (adequate) Pepper (adequate) Methods: 01.Rinse clams and drain well. 02.Heat sesame oil in a wok and saute ginger and chilli padi until fragrant.Pour in chicken stick and add tong kwai.Cook for 6-7 mins. 03.Add clams and kei chi.Cover the wok and cook until clams open up.Add seasoning and splash in wine.Dish out and serve immediately.

Ingredients: Crabs 1(kg) Oil 2 (tbsp) Chopped garlic 1(tbsp) Onion 1 (pcs) -chopped Chopped spring onion 1(tbsp) Water 150 (ml) Seasoning: Ground black pepper 1(tbsp) Light soya sauce 1(tbsp) Oyster sauce 1(tsp) Sugar 1 (tsp) Shaoxing wine 2(tbsp) Methods: 01.Clean the crabs.Coat with corn flour and deep-fry in hot oil until cooked.Dish and drain. 02.Heat up 2 tbspoil,saute chopped garlic and onion until fragrant.Add in seasoning and stir well. 03.Add in crabs,chopped spring onion,water and stir-fry at high heat until dry.Dish up and serve.