Calla Lily Recipes 食譜篇 - 梅香炒奶白 (STIR-FRY SALTED FISH WITH NAI PAK)

梅香炒奶白 (STIR-FRY SALTED FISH WITH NAI PAK)

Ingredients :-
300g nai pak vegetable (baby pak choy)
A small piece of mooi heong salted fish (diced)
1 fresh red chili (cut into pieces)
2 tablespoons minced pork
2 pips garlic (sliced)
Few pieces canned choy sum
Seasoning A :-
1 teaspoon chicken stock granules

½ teaspoon salt

Seasoning B :-

1 teaspoon fish sauce

For thickening (mixed together) :-

1 teaspoon tapioca flour

½ tablespoon water

1. Fry minced pork with a little oil, soy sauce and salt.  Set aside.

2. Heat water in a wok.  Scald nai pak vegetable and remove with sieve.  Sprinkle in seasoning (A) toss and set aside.

3. Heat wok with a drizzle of oil.  Sauté garlic pieces and salted fish, red chilies, and canned choy sum.  Add in ready pork of no.(1), stir-well.

4. Add in no.(2) and stir-fry.  Add in seasoning (B), thicken and dish up.  Goes well with white rice.

Calla Lily Recipes 食譜篇 - 家鄉東坡肉 (HOMETOWN DONG POH ROU)

家鄉東坡肉 (HOMETOWN DONG POH ROU)

Ingredients :-
1 kg belly pork (trim to a square)
2 big bulbs of toasted garlic (dark brown colour)
1 piece cinnamon bark or kayu manis
Few star anise or bunga lawang
1 litre water
Seasoning :-
4 tablespoons dark soy sauce
2 tablespoons rock sugar
1 tablespoon chicken stock granules
1 tablespoon salt
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine
For thickening (mixed together) :-

½ tablespoon tapioca flour

1 tablespoon water

For garnishing :-

Some mantou (plain steamed buns)

1 stalk Chinese coriander leaves (cut into sections)

1. Heat water, blanch pork squares for a while.  Remove meat.


2. Place no.(1), garlic, cinnamon bark, star anise, water and seasoning into a big pot.  Bring it to a boil over high heat.  Turn to medium heat, simmer for another 45 minutes till meat has softened.


3. Dish up meat onto a platter.  Snip meat, thicken gravy of no.(2) and pour over meat.  Garnish and serve with mantou to mop up the sauce.

Calla Lily Recipes 食譜篇 - 藥膳雞 (HERBAL CHICKEN)

藥膳雞 (HERBAL CHICKEN)

Ingredients :-

½ kampung chicken or free-range chicken

1.5 litre (1500ml) water

Herbs :-

20g yoke chook

20g dang shen

20g dang gui

1 tablespoon kei chi or medlar seeds

20g wai shan

Seasoning :-

Some salt

2 tablespoons Chinese cooking wine

1. Scald chicken to remove scums.  Remove, rinse well.

2. Place no.(1), water and herbs in a wok.  Boil over high heat for 30 minutes.  Transfer contents into a soup tureen.  Double-boil for two hours, add in seasoning.  Serve hot.

Calla Lily Recipes 食譜篇 - 鐵板甲必丹蝦球 (SIZZLING KAPITAN PRAWN CURLS)

鐵板甲必丹蝦球 (SIZZLING KAPITAN PRAWN CURLS)

Ingredients :-
10g big prawns (shelled, split back, deveined)
2 long beans (cut into sections)

½ big onion (sliced)

1 fresh red chili (cut into pieces)

200ml evaporated milk

200ml water

Spices (blended) :-

1 stalk lemon-grass or serai

1 stalk pink ginger bud or bunga kantan

100g dried chilies (soaked till softened, drained)

30g galangal or lengkuas

20g fresh turmeric or kunyit basah

3 pieces fragrant lime leaves or daun limau purut (finely shredded)

Seasoning :-

Some salt

Some chicken stock granules

Some sugar

1. Use medium heat and fry blended spices with a fair amount of oil.  Keep on stir-frying till oil seeps out, an indication spices is done.

2. Use suitable amount of oil to parboil prawns and long beans separately.  Remove items.

3. Leave a little oil in wok.  Sauté red chilies, onions.  Add in no.(2), evaporated milk, spices of no.(1).  Fry well, add in water, bring to a boil.  Add in seasoning.  Heat up hot plate, dish contents into plate.

Calla Lily Recipes 食譜篇 - 上湯蛤蜊 (LALAL IN SUPERIOR STOCK)

上湯蛤蜊 (LALAL IN SUPERIOR STOCK)

Ingredients :-
300g Lalal or clams (saok in salt water)
1 tablespoon ginger shreds
2 pips garlic (sliced)
2 chili padi (diced)
300ml superior stock
Seasoning :-
Dash of salt
Dash of sugar
Dash of chicken stock granules
Dash of pepper
Little oyster sauce
2 tablespoons Chinese cooking wine


1. Heat some water in a wok.  Scald lalal till shells start to open but are not fully cooked.  Dish up at once.


2. Heat a wok with a drizzle of oil.  Sauté ginger shreds and garlic.


3. Add in chili padi and no.(1).  Stir-fry well, add in superior stock and seasoning.


4. Taste and adjust, dish up once it has come to a roaring boil.  Serve with white rice.

Calla Lily Recipes 食譜篇 - 生煲黑非洲 (TASTY BLACK TALAPIA)

生煲黑非洲 (TASTY BLACK TALAPIA)

Ingredients :-

1 fresh black talapia or tilapia (approx 1kg)

1 leaf hamchoy (finely sliced)

50g belly pork (sliced)

1 tablespoon ginger strips

½ tablespoon minced garlic

10g Ssechuan char choy shreds

1 mushroom (soaked, drained, finely shredded)

2 wet preserved plums

1 big cube taufu or beancurd (sliced)

50g Tientsin cabbage or wong ngah pak (finely sliced)

1 tomato (cut into pieces)

1 fresh red chilli (cut into pieces)

2 cili padi (diced)

800

ml water

Seasoning :-

Dash of salt

Dash of sugar

Dash of pepper

Some fish sauce

1. Clean and gut fish.  Score a few lines on the body, and parboil for five minutes.  Once it is half-cooked, remove from wok.  Leave in a claypot, set aside.

2. Scald hamchoy and belly pork briefly, remove and set aside.

3. Heat a wok with a little oil.  Saute ginger shreds and garlic.  Add in mushrooms, tomato, red chillies, cili padi and stir-fry well.  Next, add in beancurd, wong ngah pak, wet preserved plums, Szechuan char choy, no.(2) and water.

4. Bring this to a rapid boil, season to taste.  Ladle over no.(1) and cook once more till fish is cooked through.  Goes well with white rice.

Tips : Black talapia has a better flesh texture than red but the colour may not appeal to many others.

Calla Lily Recipes 食譜篇 - 宮保鮮墨魚 (KUNGPO FRESH CUTTLEFISH)

宮保鮮墨魚 (KUNGPO FRESH CUTTLEFISH)

Ingredients :-
2 fresh cuttlefish (cut into pieces)
6-7 pieces young ginger
1 sprig curry leaves
2-3 dried chillies (cut into sections)
1 big onion (cut into pieces)
1 stalk spring onion (cut into sections)
Seasoning :-
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon MSG

½ teaspoon sesame oil

For thickening (mixed together) :-

½ tablespoon tapioca flour

1 tablespoon water

1. Bring half wok of water to a boiling point.  Scald cuttlefish very briskly.  Remove and let water come to another boil.  This time scald cuttlefish till cooked.  Remove and drain well.

2. Put a trace of oil in the wok.  Fry ginger, curry leaves, dried chillies and onions till aromatic.

3. Add in no.(1) and spring onions.  Stir-fry a little, add in seasoning.  Stir well to mix before thickening.  Dish up and serve with white rice.

Calla Lily Recipes 食譜篇 - 麻辣白鲷魚 (SPICY WHITE SNAPPER)

麻辣白鲷魚 (SPICY WHITE SNAPPER)

Ingredients :-
1 white snapper
A knob of old ginger (smashed)
A small bowl of dried red chillies (chopped)
1 tablespoon minced garlic
Seasoning :-
2 tablespoons oyster sauce
1 tablespoon soy sauce

½ teaspoon salt

For thickening (mix together) :-

½ tablespoon tapioca flour

1 tablespoon water

1. Bring a pot of water to a boil.  Place in ginger and fish.  Turn to low heat, simmer fish till cooked.  Remove and place fish on a platter.

2. Heat a wok with very little oil.  Saute garlic and dried chillies till fragrant.  Add in seasoning and one rice bowl of water.  Bring it to a quick boil, thicken gravy.

3. Pour no.(2) over fish.  Serve hot with white rice.

Calla Lily Recipes 食譜篇 - 乾炒蝦菇肉 (NO FRILLS MANTIS PRAWNS)

乾炒蝦菇肉 (NO FRILLS MANTIS PRAWNS)

Ingredients :-

1 heaped plate of mantis prawns (shelled)

1 egg (beaten)

3 dried chillies (cut into sections)

1 sprig curry leaves

1 big onion (sliced)

Seasoning :-

1 teaspoon salt

1 tablespoon soy sauce

1 tablespoon oyster sauce

For coating :-

Some tapioca flour

For garnishing :-

Some spring onions (diced)

1. Coat mantis prawns' meat with tapioca flour and lower into the wok of boiling oil.  Deep-fry till golden, remove prawns.

2. Leave a little oil in wok.  Saute dried chillies, onions.  Add in no.(1) and toss well.  Add in egg and stir-fry till egg has set.

3. Add in seasoning and over high heat, give contents a good stir before dishing up.  Garnish and serve hot.

Calla Lily Recipes 食譜篇 - 炸魷魚 (SIMPLE DEEP-FRIED SOTONG)

炸魷魚 (SIMPLE DEEP-FRIED SOTONG)

Ingredients :-
Ink squids/sotong (discard ink bags, washed, cut into pieces)
For coating :-
1 egg (beaten)

½ teaspoon salt

½ teaspoon MSG

2 tablespoons tapioca flour

½ tablespoon custard powder

1. Combine coating ingredients in a bowl.  Mix well.

2. Heat up half wok of oil.  Coat sotong pieces with no.(1) and gently place them into wok.  Do not flip them unnecessarily as the coating can be disintegrate.  Remove when golden, place on servittes to absorb excess oil.  Serve hot.

Calla Lily Recipes 食譜篇 - 泰式豆腐 (THAI-STYLE BEANCURD)

泰式豆腐 (THAI-STYLE BEANCURD)

Ingredients :-
2-3 pieces soft square beancurd (cut into pieces)
1 big onion (sliced)
80g cucumber (grated into strips)
50g carrots (grated into strips)
1 teaspoon plain flour
Sauce ingredient :-

½ rice bowl of Thai chilli sauce

1. Heat sufficient oil in the wok.  Once it comes to a rolling boil, scatter in the little flour.  Next, gently place in beancurd pieces.  Deep-fry them till golden.  Remove fried beancurd and drain off excess oil.

2. Arrange no.(1) on a plate.  Place raw onion slices, cucumber strips, carrot strips onto it.  Drench with sauce.

Tips : Scattering a little flour into the hot oil helps beancurd to take on an even colour tone during the deep-frying process.

Calla Lily Recipes 食譜篇 - 花蟹炒粉 (FRIED NOODLES WITH CRABS)

花蟹炒粉 (FRIED NOODLES WITH CRABS)

Ingredients :-

2 mottled flower crabs or ketam bunga (chopped into pieces)

2 eggs

1 plant choysum (cut into big pieces)

2 tablespoons dried shrimps (deep-fried)

200g meehoon (soaked, drained)

2 tablespoons minced garlic

3 soup ladles water

Seasoning A :-

1 teaspoon salt

2 tablespoons soy sauce

Seasoning B :-

1 teaspoon pepper

½ tablespoon dark soy sauce

1. Heat a wok with three spoons of oil.  Beat eggs and pour in.  Keep on stirring to scramble eggs.  Dish up, set aside.

2. Heat wok with four spoons of oil.  Saute garlic, add in crabs and fry well.  Add in seasoning (A), cover wok briefly.  Add in water and cover till water comes to a rapid boil.

3. Add in pepper, choysum, meehoon and dark soy sauce.  Fry till meehoon has a nice colour and starts to dry up.

4. Add in dried shrimps and no.(1).  Fry well, dish up.

Calla Lily Recipes 食譜篇 - 特色奶油瀨尿蝦 (SPECIAL BLEND OF MANTIS PRAWNS)

特色奶油瀨尿蝦 (SPECIAL BLEND OF MANTIS PRAWNS)

Ingredients :-
12 mantis prawns or lai liew har (discard heads)
150g butter
1 egg yolk (beaten)
1 sprig curry leaves
To coat :-
Some butterfly brand cornflour
Seasoning A :-
1 teaspoon salt
2 tablespoons sugar

½ teaspoon MSG

2 tablespoons creamy peanut butter

Seasoning B :-

1 tablespoon evaporated milk

For garnishing :-

1 piece iceberg lettuce leaf

Some pieces of sliced tomato

1. Rinse mantis prawns, coat with cornflour and deep-fry in boiling hot oil until golden.  Remove prawns.

2. Heat a clean wok with a drizzle of oil.  Add in butter till it sizzles. Add in egg yolk, stir continuously with metal spatula.  Add in curry leaves and seasoning (A), stir-well.

3. Add in no.(1) and seasoning (B).  Toss well, dish up onto a garnished plate.

Calla Lily Recipes 食譜篇 - 清蒸瀨尿蝦 (STEAMED MANTIS PRAWNS)

清蒸瀨尿蝦 (STEAMED MANTIS PRAWNS)

Ingredients :-
9 mantis prawns or lai liew har (discard the heads)
2 tablespoons ginger shreds
2 tablespoons shallots oil
1 egg
Seasoning :-
2 tablespoons soy sauce

½ teaspoon MSG

½ teaspoon sesame oil

1. Arrange prawns on a big plate.  Scatter some ginger shreds on it.  Drizzle in shallot oil and seasoning.

2. Break egg on surface of no.(1).  Place into a steamer filled with boiling water.  Steam prawns till well-cooked.

Tips : Mantis prawns must be fresh or else it becomes difficult to peel off shells.

Calla Lily Recipes 食譜篇 - 瓦煲泥鳅 (FLAVOURSOME CATFISH IN CLAYPOT)

瓦煲泥鳅 (FLAVOURSOME CATFISH IN CLAYPOT)

Ingredient A :-
5 catfish or ikan sembilang (cut into small pieces)
Ingredient B :-
1 whole bulb garlic (leave skins on and smash)
5 green and red chilli padi
Few slices young ginger
5 dried chillies (cut into small sections)
2 tablespoons sliced assam keping
2 tablespoons chilli paste (soak some dried chillies in hot water till it soften, drain, blend fine)
2 tablespoons cooking oil
Seasoning A :-
1 tablespoon taucheo or minsee
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon dark soy sauce
Seasoning B :-
2 tablespoons oyster sauce
1 teaspoon dark soy sauce
For thickening (mix together) :-
1 tablespoon tapioca flour
1 tablespoon water


1. Place ingredient (B) and seasoning (A) into a claypot.  Turn on heat, add in three ladles of water.  Bring contents to a rapid boil.


2. Add in fish of ingredient (A).  Cook a furhter 15-20 minutes over medium heat.


3. Add in seasoning (B) and taste.


4. Thicken before dishing up.

Calla Lily Recipes 食譜篇 - 潮州海鲜粥 (TEOCHEW STYLE SEAFOOD PORRIDGE)

潮州海鲜粥 (TEOCHEW STYLE SEAFOOD PORRIDGE)

Ingredients :-
200g white rice grains
2 crabs (rinsed, chopped into pieces)
1 tablespoon young ginger shreds
8-10 medium-sized prawns (rinsed)
2 white pomfret fish (rinsed, cut into pieces)
Seasoning :-
1 teaspoon salt
1 teaspoon MSG
1 teaspoon pepper
For topping :-
2 tablespoons diced spring onions
2 tablespoons deep-fried shallot crisps
2 tablespoons shallot oil
2 tablespoons minced chinese celery


1. Pour water in to boil rice till it has become mushy.


2. Add in crabs, ginger shreds.  Boil no.(1) over medium heat till crabs are cooked.  Add in seasoning and mix well.  Cook for another eight minutes.


3. Add in prawns, pomfret fish pieces, cook for five minutes.  Taste and adjust.


4. Turn off heat and add in topping.  Ladle into bowls and serve.

Calla Lily Recipes 食譜篇 - 蒸辣子石斑魚頭 (STEAMED SPICY FISH HEAD)

蒸辣子石斑魚頭 (STEAMED SPICY FISH HEAD)

Ingredients :-
1 grouper or garoupa fish-head
2 tablespoons minced garlic
3 chilli padi (diced)
2 tablespoons young ginger shreds
Seasoning A :-
2 tablespoons taucheo or minsee (use whole bean, unmashed type)
Seasoning B :-
2 tablespoons soy sauce

½ teaspoon MSG

1 teaspoon salt

1 tablespoon shallot oil

For garnishing :-

1 big onion (sliced)

1 lime or limau nipis (halved)

Some chopped chinese celery

1. Parboil fish-head in boiling hot water over high heat for three to five minutes.  Remove, rinse and scale well.  Rinse and leave on a platter.

2. Heat a wok with two spoons of oil.  Saute garlic over high heat, add in chilli padi and taucheo.  Fry well, dish onto no.(1).

3. Place together shreds on fish of no.(1).  Add seasoning (B) ontop. Steam fish-head till cooked.  Garnish and serve with limes.  Squeeze lime juice over fish-head prior to serving.

Calla Lily Recipes 食譜篇 - 清蒸石斑魚頭 (SIMPLE & TASTY STEAMED FISH-HEAD)

清蒸石斑魚頭 (SIMPLE & TASTY STEAMED FISH-HEAD)

Ingredients :-
1 grouper or garoupa fish-head
2 tablespoons young ginger shreds
Seasoning :-
2 tablespoons soy sauce
2 tablespoons shallot oil
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon deep-fried minced garlic
For garnishing :-
1 onion (cut into rings)
1 lime or limau nipis (halved)
Some chinese celery (sliced)


1. Parboil fish head in boiling hot water over high for three to five minutes.  Remove, rinse and scale.  Wash clean and leave on a platter.


2. Add in ginger shreds and seasoning on no.(1).  Steam over high heat for about 15 minutes.  Remove and garnish.


3. Squeeze lime juice over fish just prior to serving dish.

Calla Lily Recipes 食譜篇 - 苦瓜炒龍俐 (BITTER GOURD FRIED WITH FISH)

苦瓜炒龍俐 (BITTER GOURD FRIED WITH FISH)

Ingredients :-
3 sole fish (cut into pieces)

¼ bittergourd (sliced)

¼ leeks (cut into sections)

2 sweet choypoh (cut into sections)

5-6 slices of young ginger

400ml water

Seasoning :-

1

½ tablespoons mushroom meat paste (canned)

½ teaspoon salt

1 tablespoon soy sauce

½ tablespoon dark soy sauce

For thickening (mixed together) :-

1 tablespoon tapioca flour

1 tablespoon water

1. Deep-fry fish pieces in hot oil until golden.  Remove and set aside.

2. Heat a wok with three spoons of oil.  Fry choypoh, ginger slices, bitter gourd and leeks over high heat.  Add in seasoning, mushroom meat paste and stir-fry well.  Cover wok for three minutes.

3. Uncover, fry well, add in no.(1) and water.  Cook till fish meat has softened, add in remaining seasoning and thicken.  Once gravy has reduced, dish up. 

Calla Lily Recipes 食譜篇 - 潮式炒東江魚 (TEOCHEW-STYLE IKAN BATU)

潮式炒東江魚 (TEOCHEW-STYLE IKAN BATU)

Ingredients :-
400g ikan batu flesh (cut into pieces) or interchange with firm white meat fish
5-6 slices of young ginger
1 big onion (cut into pieces)
2 pieces sweet choypoh (cut into sections)
1 tablespoon shallot oil
400ml water
Seasoning :-
1 tablespoon mushroom meat paste (canned)
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon dark soy sauce

½ teaspoon MSG

For thickening (mixed together) :-

1 tablespoon tapioca flour

1 tablespoon water

1. Heat a wok with three spoons of oil.  Saute ginger and onions, add in choypoh.  Stir-fry well.

2. Add in seasoning and mushroom meat paste.  Fry and add in fish pieces and water.  Turn to high heat, bring to a boil.  Add in remaining seasoning.  Cover wok for five to seven minutes.

3. Drizzle in shallot oil, thicken and dish up.

Calla Lily Recipes 食譜篇 - 燒烤蔬菜配芥辣美奶滋醬 (CHARGRILLED VEGETABLES WITH SPECIAL SAUCE)

燒烤蔬菜配芥辣美奶滋醬 (CHARGRILLED VEGETABLES WITH SPECIAL SAUCE)

Ingredient A :-

8 fresh mushrooms (remove stalks)

1 brinjal or aubergine (halved, smeared with salt for 15 minutes, rinsed, drained)

1 zucchini (halved)

1 red bell pepper (halved, deseeded)

2 tablespoons olive oil

Ingredient B :-

Few leaves of local lettuce

1 avocado (sliced)

1 Italian loaf of Ciabatta (cut into thick slices)

Some potato chips (canister)

Special sauce :-

2 tablespoons wasabi paste

3 tablespoons mayonnaise

½ teaspoon dried oregano

½ teaspoon dried parsley

1. Place ingredient (A) apart from olive oil on a baking tray.  Brush vegetables with olive tray and grill them for 4-5 minutes until soften.  Remove and slice.

2. Combine sauce ingredients.  Spread on bread of ingredient (B).  Lay in a piece of lettuce, arrange in no.(1) and top in avocado slices.  Top on second slice of bread.  Serve with potato chips.

Calla Lily Recipes 食譜篇 - 燒烤蔬菜配法國麵包 (GRILLED VEGETABLE BRUSCHETTA)

燒烤蔬菜配法國麵包 (GRILLED VEGETABLE BRUSCHETTA)

Ingredient A :-
2 brinjals or aubergines (halved, smeared with salt for 15 mins, rinsed, drained)
2 zucchinis (halved, read tips)
10 pips garlic (leave skins on)
1 red bell pepper (halved, deseeded)
2 tablespoons olive oil
Ingredient B :-
1 big onion (cut into pieces)
4 tomatoes (deseeded, diced)
5g basil leaves or daun selasih (finely shredded)
1 teaspoon dried oregano
1 stalk coriander leaves (chopped)
65ml (¼ cup) olive oil
Ingredient C :-
1 French Baguette or French loaf (sliced into ¼" pieces, toasted golden on both sides)
Seasoning :-
1 teaspoon salt

½ teaspoon pepper

2 teaspoons caster sugar

65ml (¼ cup) cider apple vinegar

1. Place ingredient (A) apart from olive oil on a baking tray.  Brush olive oil on top.  Grill vegetables for 4-5 minutes to soften.  Remove tray, slice brinjals and zucchini into pieces.  Slice garlic into thin pieces and bell peppers skinned before cutting strips.

2. Combine no.(1), ingredient (B) and seasoning in a mixing bowl.  After a thorough mix, keep whole bowl chilled for 20 minutes.

3. Use no.(2) as a spread on bread slices of ingredient (C).

Tips : Zucchini is a western gourd but tastes like a local cucumber.  Available at major's marts.  This menu can be used as a side-dish for main meals like steaks or poultry roasts.

Calla Lily Recipes 食譜篇 - 沙拉水果蝦配香椰汁 (FRUIT SALAD FLAVOURED WITH COCONUT MILK SAUCE)

沙拉水果蝦配香椰汁 (FRUIT SALAD FLAVOURED WITH COCONUT MILK SAUCE)

Ingredients :-
2 ripe mangoes (peeled, diced)
1 small ripe payaya (peeled, diced)
2 teaspoons lemon zest or orange zest
1 stalk lemon grass or serai (cut into rings)
5g mint leaves (finely shredded)
5g coriander leaves (finely shredded)
1 rib celery (diced small)
300g medium-sized prawns (shelled, keep tails intact, blanched till cooked)
For coconut milk sauce :-
3 tablespoons fish sauce
1 tablespoon lime juice
2 tablespoons assam solution (1 teaspoon assam pulp mixed with 2 tabelspoons water, discard seeds)
2 tablespoons gula Melaka (pounded)
200ml concentrated coconut milk
2 teaspoons Thai chilli paste (see picture of Mae pranom brand)


1. In a small pot, bring fish sauce, lime juice, assam solution and gula Melaka to a gentle heat over a low flame until sugar is dissolved.  Add in coconut milk and Thai chilli paste.  Let it heat through but do not bring it to a boil.  Cook solution.


2. Place prawns, lemon grass and zest in a mixing bowl.  Drizzle in some no.(1) to mix.


3. Top diced fruits into glasses.  Add celery, no.(2).  Top in extra cooled solution of no.(1), mint leaves and coriander leaves.

Calla Lily Recipes 食譜篇 - 黃芪茯苓粥 (HUANG QI FU LING PORRIDGE)

黃芪茯苓粥 (HUANG QI FU LING PORRIDGE)

Ingredients :-

15g huang qi (cut into small pieces)

15g fu ling (cut into small pieces)

50g rice grains

1 litre water

1. Combine all ingredients into a pot.  Boil over high heat.  Once it comes to a quick boil, turn heat to low for 30 minutes until it turns mushy.  Turn off heat.

2. Eat porridge together with boiled herbs.

Herbal properties : Strengthens the breathing system, tonifies the spleen, diuretic, alleviates swelling, removes albumin protein from urine.

Calla Lily Recipes 食譜篇 - 玉米須茶 (CORN SILK TEA)

玉米須茶 (CORN SILK TEA)

Ingredients :-
50g corn silk (rinsed, drained)
2 litres water


1. Cook both ingredients together over high heat.  When it comes to a roaring boil, turn heat to medium.  Boil for one more hour.


2. Strain no.(1) before drinking.


Herbal properties : This tea helps to remove albumin protein from the urine.

Calla Lily Recipes 食譜篇 - 黑木耳紅枣花生湯 (BLACK WOOD FUNGUS DATES & GROUNDNUTS SOUP)

黑木耳紅枣花生湯 (BLACK WOOD FUNGUS DATES & GROUNDNUTS SOUP)

Ingredients :-
20g black wood fungus (soaked, drained, torn small)
50g red dates
30g groundnuts
1.5 litre water
Some white sugar (optional)


1. Bring black wood fungus, red dates, groundnuts and water to a quick boil over high heat.  Turn to low heat and simmer till groundnuts have softened.


2. Add in some sugar before serving.


Herbal properties : Tonifies the spleen, promotes blood circulation.

Calla Lily Recipes 食譜篇 - 清炒蓮藕片 (STIR FRY LOTUS ROOT)

清炒蓮藕片 (STIR FRY LOTUS ROOT)

Ingredients :-

200g fresh lotus root

1 tablespoon medlar seeds or kei chi

Pinch of salt

Drizzle of water

1. Peel lotus root, slice into thin pieces.  Mix in a little cooking oil to prevent them from sticking together.

2. Heat a wok with a little oil.  Put in no.(1) and stir-fry till cooked.  Add in salt and water.  Kei chi can be added in before dishing up.  Mix well.

Herbal properties : Expels heat, stops bleeding.

Calla Lily Recipes 食譜篇 - 夏枯草茶 (XIA GU CAO TEA)

夏枯草茶 (XIA GU CAO TEA)

Ingredients :-
10g xia gu cao
5g green tea
2.5 litres water


1. Rinse xia gu cao and drain.  Place in a pot, add in water.  Boil over hight heat till it comes to a boil.  Turn heat to low, simmer for one hour.  Add in green tea, steep for another 15 minutes before turning off heat.


2. Strain no.(1) before drinking.


Herbal properties : Expels heat from the liver and lowers blood pressure.

Calla Lily Recipes 食譜篇 - 冬瓜赤小豆粥 (WINTER MELON SMALL RED BEANS PORRIDGE)

冬瓜赤小豆粥 (WINTER MELON SMALL RED BEANS PORRIDGE)

Ingredients :-
200g small red beans (from herbal shops)
100g winter melon (skinned, nett weight), cut into pieces)
4.5 litre water


1. Boil small red beans and water until mushy.  Add in melon pieces and cook till melon pieces are cooked through.


Herbal properties : Expels body heat, lowers blood pressure, alleviates swelling.

Calla Lily Recipes 食譜篇 - 薏苡粥 (CHINA BARLEY PORRIDGE)

薏苡粥 (CHINA BARLEY PORRIDGE)

Ingredients :-

30g China barley

50g rice grains

1 litre water

1. Rinse barley and rice.  Put into a pot, add in water.  Boil until barley has softened.  Serve once a day.

Herbal properties : Improves the spleen's function, relieves swelling and diarrhea. 

Calla Lily Recipes 食譜篇 - 赤小豆粥 (SMALL RED BEANS PORRIDGE)

赤小豆粥 (SMALL RED BEANS PORRIDGE)

Ingredients :-
50g small red beans (from herbal shops)
500g rice grains
1.5 litres water


1. Soak beans overnight, drain-well the next day.


2. Combine no.(1), rice grains and water together.  Boil into a porridge.  Serve once a day.


Herbal Properties : useful for treating swelling as it is diuretic.

Calla Lily Recipes 食譜篇 - 西瓜綠茶 (WATERMELON GREEN TEA)

西瓜綠茶 (WATERMELON GREEN TEA)

Ingredients :-
100g fresh watermelon exterior green skin
5g green tea
1 litre water


1. Cut watermelon skin into pieces.


2. Boil no.(1), green tea and water together.  Let it steep for 15 minutes to release flavour.


Tips : To alleviate body swelling - reduce swelling, flu, sore throat, heaty body.

Calla Lily Recipes 食譜篇 - 烏豆瘦肉補腎藥膳 (BLACK BEANS LEAN PORK DISH)

烏豆瘦肉補腎藥膳 (BLACK BEANS LEAN PORK DISH)

Ingredients :-

50g black beans (saoked for 8 hours, drained)

200g lean pork (cut into pieces)

Pinch of salt

1 tablespoon wine

1 litre water

1. Double-boil black beans and water for two hours.

2. Add in pork, wine and salt.  Double-boil for one more hour.

Tips : Kidney patients with diabetes - good food for diabetes and kidney patients.

Calla Lily Recipes 食譜篇 - 水果蛋撻 (FRUITY CUSTARD TARTS)

水果蛋撻 (FRUITY CUSTARD TARTS)

Ingredients :-
1 quantity of recipe for tart shells
For filling :-
50g instant custard mix
200ml fresh cream (or use 100ml fresh cream and 100ml evaporated milk)
For topping :-
Some grapes, kiwi fruit sliced
For glazing (mix together, simmer to dilute):-
1 tablespoon deco gel
1 tablespoon water
Utensil & material needed :-
1 piping bag
1 nozzle no.864


1. Combine filling in a food processor and mix till thickened.  Fill into piping bag fitted with nozzle.


2. Pipe no.(1) into baked tart shells.  Top in some fruits.  Brush on some glazing.  Serve straight.


Tips : If you use total fresh cream instead of adding in evaporated milk, the filling remains solid for a couple of days.  You would not be biting into soften or waterly texture.

Calla Lily Recipes 食譜篇 - 布丁蛋撻 (PUDDING EGG TARTS)

布丁蛋撻 (PUDDING EGG TARTS)

Ingredients :-
1 quantity of recipe for tart shells
For filling :-
2 egg yolks (optional, can omit for those who dislike eggs)
100g instant egg custard mix
240ml water
80ml evaporated milk


1. Place egg yolks in a pan.  Add in instant egg custard mix, water. Mix and heat gently.  Add in evaporated milk, stir till it bubbles.  Turn off heat immediately.


2.  Spoon no.(1) into egg tart shells.  Leave to set, there is no need to bake filling.


Tips : instant egg custard mix is an innovative pudding mix designed by Madam Yew.  It's easy and very practical with a taste similar to traditional egg tart filling.

Calla Lily Recipes 食譜篇 - 傳統蛋撻 (TRADITIONAL EGG TART)

傳統蛋撻 (TRADITIONAL EGG TART)

Ingredients :-
1 quantity of recipe for tart shells
For filling :-
A : 3 eggs (beaten)
     1 tablespoon custard poweder
     150ml evaporated milk
B : 150ml hot water
     100g caster sugar


1. Combine ingredient (A) and keep aside.


2. Combine ingredient (B) and stir until sugar is dissolved.  Cool well, add in no.(1) and pour through a strainer.


3. Fill tart shells with some of no.(2) as a filling.  Bake in a preheated oven at 180°C for 15-20 minutes until the filling becomes firm to the touch.  Remove tarts to cool.

Home Cook Recipes 私房菜 - 今日菜單 (MENU) 23, APRIL 2010

今日菜單 (MENU) 23, APRIL 2010

Calla Lily Recipes 食譜篇 - 芝士撻 (CHEESE TARTS)

芝士撻 (CHEESE TARTS)

Ingredients :-
1 quantity of recipe for tart shells
Filling :-
A : 250g cream cheese
      60g icing sugar
      20g butter
      ½ lemon (express juice)
B : 1 egg
C : 250g blueberry pie filling (whipped until thickened)
D : ½ teaspoon chocolate emulco
Materials needed :
2 piping bags


1. Beat filling ingredients (A) in a mixer.  Add in ingredients (B) and beat till cream-like.


2. Spoon out two tablespoons of no.(1) into a bowl.  Mix in ingredients (D).  Scoop into a piping bag.


3. Spoon no.(1) into ready baked tart shells.  Pipe some no.(2) over top.


4. Another way is to spoon some ingredients (C) into baked tart shells.  Spoon no.(1) in to the brim of shells.  Decorate with piped ingredients (C).


5. Arrange no.(3) and (4) on trays.  Bake both in a preheated over at 180°C for 5-10 minutes.

Calla Lily Recipes 食譜篇 - 迷你蘋果派 (LATTICED APPLE PIES)

迷你蘋果派 (LATTICED APPLE PIES)

Ingredients :-
1 quantity of recipe for tart shells
For filling :-
3 green apples (sliced)

½ pineapple (sliced) - best to use semi-ripe or just ripen fruit

1 tablespoon caster sugar (increase or decrease amount according to individual's taste)

1 piece cinnamon stick or use 1 teaspoon cinnamon powder

1 tablespoon butter

For glazing :-

1 egg yolk (beaten)

1. Place filling in a wok, fry till liquid has evaporated.  Dish up to cool.

2. Spoon no.(1) into unbaked tart shells.

3. (A) Use leftover pieces of pastry to make into thin strips.  Weave strips in a lattice pattern over filling of no.(2).  Glaze surfaces.

    (B) Or wrap tart shell pastry over filling, making into decorative shapes. 

    (C) Leave on paper cups and glaze.

4. Bake no.(3) in a preheated oven at 180

°C for 20-25 minutes until golden.  Cool tarts.