ES Cook Recipes

Ingredients: 01. 1 bowl Plain rice 02. A Egg 03. A Preserved eggs(Pidan) 04. A salted egg 05. 1 tsp Soup-stock 06. 1 tsp Chicken powder 07. 1/2 tsp sugar 08. 500cc Water 09. Some Salt & Pepper Methods: 01. sliced the preserved eggs and salted egg. 02. Boiling plain rice with the water and add salted egg and preserved egg cook for about 15 minutes. 03. Mix together chicken powder, sugar, salt and soup-stock. 04. Beat to spread the egg and put it into the pot then turn off the heat 04. Serve with some salt and pepper.

Ingredients: Rice Shrimp Ginger Dried Turnip Celery Sesame oil Salt Preparation: 1. Cut and washed shrimp, shrimp should, shrimp feet, the shrimp split in half. 2. Cleaned and cut dried turnip, celery cut pellets, ginger cut into filaments. Methods: 1. Into the remaining rice in casserole, add rice to 4 times of water, open, cook over medium heat, begin to thick porridge. 2. Add dried turnip, stir it for 2 minutes. 3. Add ginger, stir cook for half a minute. 4. Add shrimp, stir cook until shrimp change color. 5. Serve some celery. 6. 1 spoons sesame oil, turn off the heat, the use of casserole heat, stirring evenly. This pot to cook with leftover rice porridge for almost 20 minutes, mainly is to first cook thick porridge, a bowl of leftover rice, but also achievements in a pot of creamy porridge.

Ingredients : *1 piece pig’s kidney, cut into thin slices *1 piece pig’s liver, cut into thin slices *1 small piece wood’s ear fungus, soaked in water and cut into thin slices *Some sesame oil *1 piece young ginger, cut into thin strips *3 cups water *Salt and sugar to taste *1/2 bottle of glutinous rice wine *1 bundle of mee suah, washed and drained Method : 01. Heat sesame oil in pan. Saute the younger till fragrant. 02. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil. 03. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah. 04. Season with salt and sugar and let it simmer for a minute or till the liver and kidney is cook. Dish up and serve hot.

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: *5g snow fungus *20g red dates *20g ginkgo nuts *50g sugar or to taste *1000ml water Methods: 01. Soften the snow fungus by soaking it in water for 30 minutes. Drain and cut the snow fungus into pieces. 02. Rinse the longan, red dates and ginkgo nuts with water and set aside. 03. Add water into a pot and bring it to boil. 04. Add longan, red dates, ginkgo nuts, snow fungus, and sugar into the pot. 05. Lower heat to medium to low and boil for about 45 minutes. Add more water if need be. 06. Dish out and serve hot.

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"] [/caption] Ingredients 5 packs of gui ling gao powder 4 1/2 cups water 150gm HoneyComb sugar(黄蜂糖) 3/4 cup water Method 01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve. 02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk. 03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time. 04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator. 05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it di...

Ingredients: * 300 grams flour * 250 grams of beef * 50 grams onion * egg, pepper, ginger, soy sauce, starch, rice wine, sesame oil Methods: Fillings Wash chopped beef minced meat, chopped onion, ginger chopped into a fine powder; Beef to add a little starch grasping absorbed, then add a spoonful of cooking oil, with salt, pepper, soy sauce, cooking wine, sesame oil, into an egg, stirring in one direction to pull its weight to join a large spring onion and ginger and continue to mix in one direction after curing for 30 minutes covered with plastic wrap; Pastry and meat pie making Flour, adding the right amount of warm water, form the pastry into a smooth surface of the dough, cover with plastic wrap awake for 20 minutes; Kneading dough growth will be a good wake up, and then sub-divided into four smaller doses ; Rubbing small doses became round, use hand to flat press, and make it into a large circle; from the circle center of dough under the knife, ...

Ingredients: *2 (0.88-ounce) package agar agar powder *6 cups coconut milk *2 1/3 cup superfine sugar, to taste *7 1/3 cups cold water *3/4 cup Sweetened Condensed Milk *1 Tbs pandan paste, to taste *1 Tbs mocha paste, to taste Methods: 01.Dissolve the agar agar in water. Pour in a sauce pan then put on the stove over high heat. Constantly stir with a wooden spoon. Bring to a boil then immediately lower to medium heat. Keep stiring for an even, smooth texture. 02.In a different pot, heat the coconut milk, then combine with the agar agar liquid. Add sugar. Then lower the  heat. Divide the mixture into 3 bowls. Pour 4 tablespoons of condensed milk in each bowl. Add the pandan paste in one of the 3 bowls and mocha in the second bowl. Leave the third bowl as it is. Stir until the color is even. 03.Brush each mold with cold water. Pour the bowl with pandan mixture into the mold to form the first layer. Let it cool about 10 degrees. The oil of the coconut milk will form a skin on top. It wil...

Ingredients: *4 (6-ounce) baking potatoes, pierced with fork *1/3 cup fat-free (skim) milk *1 tablespoon butter *1/4 teaspoon salt *2 ounces American cheese, cut into 8 cubes *8 broccoli florets Microwave Directions 01.Place potatoes in microwave and cook on HIGH 10 minutes. Slice potatoes in half. Cut small slice from round ends of each potato (this lets them sit upright on a plate). 02.Hold potatoes with clean kitchen towel and scoop out centers into medium bowl. Mash potatoes in bowl with fork until fluffy. Add milk, butter, and salt. Using electric mixer set on medium speed, beat until blended; do not overmix. 03.Divide mixture evenly among 8 potato shells and arrange in microwavable dish. Top each shell with cheese cube and broccoli floret. Place in microwave and cook on HIGH 2 minutes or until cheese melts.

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: *25 egg yolks *5 egg whites *500 gm butter *200 gm sugar *1 tin condensed milk *170 gm plain flour *2 tbsp golden syrup *1 tsp vanilla essence *1 tsp mixed spices Method: 01.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside. 02.  Beat egg yolks with sugar until thick and creamy. 03.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sieved flour. 04.  Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture. 05.  Grease and line an 8″ square tin and preheat tin. 06.  For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins. 07.  For subsequent layers, grill each layer for about 3 mins. 08.  When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins.  It will take longer if the sides are still wet. 09.  Turn cake out onto a metal grid and let cool completely before cutt...

Ingredients : *40g butter *1 tbsp sugar *1 tbsp honey *2 cups corn flakes *1/2 cup nuts (optional) *Raisins (optional) Method : 01. Melt butter over low heat. 02. Add in sugar and honey, stir till sugar is dissolved. 03. Add in corn flakes, nuts or raisins and mix well. 04. Spoon into small paper cups and bake at 180 degrees for 10 mins.

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: * 600g currants , sultanas and raisins * 100g glacé cherries * 50g mixed peel (chop a couple of whole ones if you can) * 50g glacé ginger or crystallised ginger , roughly chopped * 100g glacé or diced pineapple , roughly chopped * 60ml Cointreau or Grand Marnier * 60ml ginger wine * 2 tbsp Angostura bitters (the orange version is good) * 225g light muscovado sugar * 250g butter , softened * 225g plain flour * 1 tsp ground ginger * ¼ of a whole nutmeg , grated * 1 tsp cinnamon * 1 tbsp vanilla extract * 100g whole blanched almonds * 4 eggs * 1 orange , zested Decoration: * 2 tbsp apricot jam , mixed with 1 tbsp water and sieved * 500g marzipan * cornflour for rolling * 4 tbsp vodka * 500g ready-rolled fondant icing Methods: 01.  Soak the dried and glacé fruit in the alcohol and Angostura bitters for up to 2 days. 02. Heat the oven to 140C/fan 120C/gas 1. Line an 18cm square or 20cm round cake tin with 2 layers of baking parchment. Beat the sugar and butter together then si...

Ingredients: * 2-1/2 cups uncooked bow tie pasta * 2 cups cubed cooked chicken breast * 2 celery ribs, thinly sliced * 1 can (11 ounces) mandarin oranges, drained * 1 can (2-1/4 ounces) sliced ripe olives, drained * 1/3 cup fat-free plain yogurt * 1/3 cup reduced-fat mayonnaise * 1/4 cup thawed orange juice concentrate * 1 tablespoon white vinegar * 2 teaspoons sugar * 1/4 teaspoon salt * 1/4 teaspoon ground mustard * 6 cups torn mixed salad greens * 1/2 cup cubed avocado Methods: 01.Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives. 02. For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat. 03.For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado

Ingredients: *3 cups of all purpose flour *¾ teaspoon baking soda *2 teaspoons ground ginger * ¼ teaspoon salt *¼ teaspoon ground nutmeg *¼ teaspoon ground cloves *1 teaspoon ground cinnamon * ½ cup unsalted butter *½ cup granulated white sugar *1 large egg * 2/3 cup unsulphured molasses For frosting you will need the following ingredients: *½ cup unsalted butter at room temperature *1 teaspoon pure vanilla extract *2 cups of confectioners sugar, sifted *1 ½ tablespoons of milk or light cream *Assorted food coloring if you want colorful icing Methods: 01.To make the gingerbread, you need to first whisk together the salt, flour, baking soda, and spices in a large bowl.  Now using your electric mixer or hand mixer, cream the butter and sugar in this separate location until it becomes light and fluffy.  Next add the molasses and egg and beat it until it is well combined.  Add the flour mixture slowly and beat the mixture until the flour mix is incorporated into the rest of the mixture. 02...

Ingredients: *8 oz. glutinous rice (sticky rice) flour *180 ml water (3/4 cup water) *1/4 cup black sesame seeds *1/4 cup sugar *1/2 stick unsalted butter (1/4 cup or 4 tablespoons) Ginger Syrup (姜茶): *5 cups water (reduced to 4 cups after boiling) *1 cup sugar *4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver) *1/2 teaspoon sweet osmanthus (optional) *2 screwpine leaves or pandan leaves (tie them into a knot, optional) Methods: 01.Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic. 02.Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add mo...

Ingredients (glutinous rice balls): *300g glutinous rice flour *½ cup of boiling water *1 cup of water (room temperature) *Food coloring (optional) Ingredients (syrup): *Rock sugar to taste *3-4 slices fresh ginger (optional) *4 pcs screwpine leaves /pandan leaves  (optional) Methods: 01. Take ⅓ of the flour and put in a big bowl. Add in ½ cup of boiling water. 02. Using a wooden spoon, mix the dough till smooth. Slowly add the ⅔ of the flour and keep adding some water (room temperature) till you get a dough that doesn’t stick to your hands. Add flour or water to get the right consistency. 03. Once the dough is pliable, divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced. 04. Pinch a piece of dough off and shape into a tiny balls. Do the rest the same way until you finished all the dough (both white and pink). 05. To prepare the syrup: Add in the amount of water you want to make the syrup. When boiling, add in the g...

Ingredients: *Small red beans *Glutinous rice ball *Sugar *Water Methods: 01.Wash the small red beans and soak them into cold water about 5 hours 02.Boil the small red beans with 1000c.c water about 5 minutes 03.And poach it about 30 minutes 04.Add glutinous rice balls and some sugar to the pot

Ingredients: *Butter , for greasing *1 quantity Easy apple fruit cake, uncooked (see link below) *2 tbsp apricot jam *500g pack natural marzipan *500g pack ready-to-roll white icing *16 fresh cranberries *Bunch rosemary , broken into small fronds *50g caster sugar 1 egg white *50g icing sugar *approx 1m gold ribbon Methods: 01.Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack. 02.If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - ...