香料炒发酵豆饼+芝麻酱沙律有机菜 Tempe Fried With Fragrant Lime Leaves & Platter Of Organic Salad

Roasted Ribs Braised With Kai Choy

Green Tea Red Beans Chiffon Cake

New Year Ingots 金元宝

Red Hot Seared Pig's Tendons 红烧猪脚筋

Vinegar Pick-&-Mix Style Salad

Vinegar Pick-&-Mix Style Salad

Ingredients:

40g black wood fungus or mok yee

(soaked till softened, torn into small pieces)

1 rib of celery (pared off tough fibres, diced)

4 fresh red cili padi (deseeded, diced)

2 shallots (chopped), 2 pips garlic (chopped)

Dressing A: 

1 tsp salt

1 tsp sugar

Dressing B: (mixed together) 

½ tsp salt

1 tbsp white sugar

4 tbsps black bean vinegar

½ tsp sesame oil

1 tsp soy sauce

Method:

1. Blanch black wood fungus in boiling hot water, add in seasoning (A) and leave in the water for five minutes till cooked. Remove, drain well.

2. Place no. (1) into a platter. Add in remaining ingredients and seasoning (B). Toss together.

Note: Black wood fungus has a lot of good nutrients in it.  It enriches the blood, helps the “chi” flow, nourishes the lungs, stops excessive bleeding when taken regularly.

Homemade Peanut Jam

Ingredients:

300g groundnuts (rinsed, sundried)

2 tbsps butter (double boiled till melted)

5 tbsps caster sugar (milled)

Method:

In an oiless wok, fry groundnuts till cooked and aromatic. Blend till smooth, place in a big bowl. Add in butter and milled sugar, mix well. Use as a spread on bread or plain cookies.

Tips: Use a heavy duty blender to blend the groundnuts for a smoother paste.