ES Cook Recipes

Ingredients: *Snow Fungus, 20 gram (or 1 flower) *Red Dates, 6 stoned *1 T + 1t Southern-ALmond. (nan-xing) *1 medium - small Ripe papaya *Rock sugar, 50 grams ( or estimated) *1 litre water Methods: 01. Soak the dry snow fungus until soft. Break into small pieces. 2. Cut the papaya into cutes, de-stoned the red dates and wash the almonds. 03. Pour 1 litre of boiling water into slow cooker or any simmer pot, throw everything inside, and simmer for two hours. 04. Serve the sweet dessert with ingredients. Note: Not advise to boil this soup like how u cook ur soup, as later, all the papaya will turn into mash. that's why, simmer it.

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: *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: *250gms glutinous rice flour *250gms minced pork *250gms lean pork *1 small jicama (yam bean/sengkuang) *1 carrot *1 stalk Chinese celery *4 pips garlic (chopped) *2 tbsp oyster sauce *3 tbsp sesame oil *2 tbsp light soy sauce *2 tbsp corn starch *1/2 tbsp salt *Some pepper *3 liter water Garnish: *Fried garlic oil *Chopped Chinese celery OPTIONAL: *Pork Liver *Pork Kidney *Pork Intestine Methods: 01. Heat up the wok. Add in 3 tablespoon of oil and sauté the chopped garlic until golden brown. Scoop and leave aside to cool. 02. Put the minced meat into a mixing bowl. Add in some pepper, 2 tablespoon each of chopped Chinese celery, chopped carrot, sesame oil, light soy sauce, corn/tapioca starch, and one tablespoon each of oyster sauce and fried garlic. Mix evenly. 03. Oil a metal plate and lay the rolled meat balls and steam for 5 minutes. Leave aside to cool. 04. Cut the remaining carrot, jicama and lean pork into slices. 05. Bring 3 liter pot of water to boil. Add in Item...

Ingredients: *3-1/2 cups peeled and diced Potatoes *1/3 cup diced Celery *1/3 cup finely chopped Onion *3/4 cup diced cooked Ham *3-1/4 cups Cold Water *2 tablespoons Chicken Bouillon Granules *1/2 teaspoon Salt, or to taste *1 teaspoon Ground White or Black Pepper, or to taste *5 tablespoons Butter *5 tablespoons All-Purpose Flour *2 cups Milk Methods: 01. Add diced potatoes, chopped celery, chopped onion, cooked ham, and cold water to stockpot. 02. Bring to a boil over medium-high heat. 03. Simmer 15 minutes until potatoes are tender. 04. Stir in the chicken bouillon, salt and pepper. 05. Add butter to separate small saucepan. Melt over medium heat. 06. Whisk in flour with a wooden spoon or, and cook, stirring constantly until thick, about 2 minutes. 07. Reduce heat to low. 08. Gradually add milk ¼-cup at a time, stirring constantly, about 5 minutes. 09. Stir the milk mixture into the soup. 10. Cook until heated through.

Ingredients: *1 (2-3 pounds) Fryer Chicken, cut up *4 cup Vegetable or Chicken Broth *1 Carrot, peeled, sliced lengthwise and diced *1 Celery Stalk, sliced *1/2 cup Barley *1 Bay Leaf *2 teaspoons Coarse Salt *1/4 teaspoon Pepper *3 Leeks, sliced Methods: 01. Add chicken pieces, broth, sliced carrot, sliced celery, barley, bay leaf, salt, and pepper to stockpot. 02. Bring to a boil over medium-high heat. Reduce heat to low. Cover stockpot and simmer 30 minutes. 03. Stir in sliced leeks. Bring to a gentle boil over medium-high heat. 04. Reduce heat to low. Cover stockpot and simmer 20 minutes. 05. Remove chicken pieces to cutting board. Cool slightly. Remove chicken from bones and skin. 06. Cut chicken into bite size pieces. 07. Skim fat from both. Remove bay leaf. 08. Return chicken meat to broth. 09. Simmer until heated through. Serve hot.

Ingredients: 1 large bowl chopped rib tip ,about 2 pounds 3 liter water 2 carrot,peeled and cut 2 inch 1 large onion,peeled and cut quarter 1 inch ginger,scaled and sliced 4 nos potato,peeled and cut quarter,prefer Idaho potatoes. sea salt to taste 1 tbsp whole white pepper,crushed or 1 tbsp white pepper powder*optional* 1 stalk cilantro,washed and chopped Methods: 01.Prepare medium stock pot with water at high heat.When water rolling boil,place rib tip into the water for 2 minutes to remove the fats and blood from the rib.Remove the rib tip from stock pot and let it run under cold water until clear. 02.Heat water in stock pot at high heat,add in rib tip,ginger,crushed whole pepper ,potatoes,carrot and onion,covered.When the stock and ingredients are rolling boiling reduce heat to medium high,covered.Let's the soup simmer at 30 minutes. 03.Add in salt and cook for another 5 minutes.Remove from heat and dish out.sprinkle with chopped cilantro before serve warm.

Ingredients: * 4 tablespoons butter, room temperature * 1 1/2 pounds fresh broccoli * 1 large onion, chopped * 1 carrot, chopped * Salt and freshly ground black pepper * 3 tablespoons all-purpose flour * 4 cups low-sodium chicken broth * 1/2 cup cream * Homemade Croutons Methods: 01.Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil 02.Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Ingredients: 1lb 2oz(500g) of pumpkin, skinned, de-seeded & cut into large cubes 1 large onion, sliced 2 cloves of garlic, chopped 1 baking apple, peeled, de-cored & cut into large chunks 2 sticks of celery 1 tbsp of olive oil ½ tsp of cinnamon 2 pints of vegetable stock 1 bay leaf 1 tbsp of fresh sage, chopped Sea salt & freshly ground pepper Fresh parsley, for garnish Methods: 01.Take a large saucepan with a lid and tall sides and place it over a low heat, then add the tablespoon of olive oil and heat it through. Then add the onions & garlic and sweat them with the lid on for 5 minutes until soft. 02.Next add the pumpkin, apple, cinnamon and combine together then replace the lid and sweat for a further 2 minutes. 03.Next add the stock, bay leaf, sage and season well. Bring the pan to the boil then reduce the heat and simmer gently half covered on a low heat for 20-25 minutes until the pumpkin and apple are tender 04.Allow the soup to cool considerably then remove the ...

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: 1 pound mushrooms (cleaned and sliced) 1 tablespoon olive oil 1 teaspoon thyme (chopped) salt and pepper to taste 1 teaspoon oil 1 onion (chopped) 2 cloves garlic (chopped) 1 teaspoon thyme (chopped) 1 teaspoon sage (chopped) 4 cups vegetable stock salt and pepper to taste 1 cup heavy cream 1 tablespoon miso (optional) * parsley (chopped) Methods: 01. Toss the mushrooms in the olive oil, thyme, salt and pepper. 02. Roast the mushrooms in a preheated 400F oven until golden brown, about 30-40 minutes. 03. Heat the oil in a pan. 04. Add the onions and saute until tender, about 5-7 minutes. 05. Add the garlic, thyme and sage and saute until fragrant, about 1 minute. 06. Add the roasted mushrooms and vegetable broth and simmer for 10 minutes 07. Season with salt and pepper. 08. Remove from the heat and puree with a hand blender. 09. Mix in the heavy cream and miso. 10. Serve garnish with parsley.

Ingredients: 2 cups prawns (shrimp)—washed, peeled and deveined 3 cups water or chicken stock (if using water, keep the shrimp peelings to flavour the broth) 6 garlic cloves, crushed 6 shallots, sliced 2 lemongrass stalks, lower 2/3's sliced into 1 inch pieces 10 thin slices ginger 2 cups straw mushrooms, cut in half 2 tomatoes, each cut into 8 pieces 10-20 small, green chillies, cut in half lengthways 3 tablespoons fish sauce 5 kaffir lime leaves, torn into pieces discarding stem 2 tablespoons lime juice 1/2 cup coriander, chopped Methods: 01a). If using water & shrimp peelings: Put peelings in pot with water, bring to a boil. 01b). If using chicken stock: Put into soup pot, bring to a boil. 02. Add garlic, shallots, lemongrass and ginger, and bring to a boil. 03. Add mushrooms and tomatoes, bring back to a boil. 04. Add the chillies and fish sauce, followed by kaffir lime leaves. Cook gently for 2 minutes. 05. Add prawns/shrimp and cook for 1 minute (until shrimp t...

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 A: Broth 1.5(L) Salt (adequate) Pepper (adequate) Thick soy sauce 1(tbsp) Ingredients B: Minced meat 300(g) Sobests flour solution or Starch for thickening Ingredients C: Egg 2(pcs) Soy sauce 1(tbsp) Black vinegar (adequate) Methods: 01.Bring ingredients A to a boil , add in meat to cook , stir in flour solution. 02.Stir in eggs and soy sauce , remove and serve with black vinegar.

Ingredients: Walnuts(blanched) 5o(g) Apples(cut into a pieces) 2(pcs) Old cucumber(seeded & cut into pieces) 600(g) Red dates 1/2(bowl) Mixed nuts(soaked over night) 1/4 (cup) Dried tangerine peel 2(g) Water 2(bowls) Seasoning: Salt 1/2 (tsp) Methods: Boil all ingredients for 3-4 hours , and then season with salt.

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.