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.

Calla Lily Recipes 食譜篇 - 撻餅 (TART SHELLS)

撻餅 (TART SHELLS)

Ingredients A :-

400g medium protein flour

250g butter

2 tablespoons milk powder

1 egg

50g icing sugar

Few drops vanilla essence

Ingredients B :-

50ml iced water

Utensil needed :-

Some tart moulds

1. Place ingredients (A) into a food processor.  Blend briefly.  Add in iced water.

2. Mix no.(1) into a dough.

3. Stain hands with some flour.  Pinch a small piece of dough from no.(2).  Flatten and press into mould.  Shape well, trim off excess edges.  Repeat process.  Arrange on trays.

4. Bake no.(3) in a preheated oven at 180°C for 15-20 minutes until golden.  Remove and dislodge shells from moulds.

Calla Lily Recipes 食譜篇 - 焦糖排骨 (CARAMEL SUGAR SAVOURY RIBS)

焦糖排骨 (CARAMEL SUGAR SAVOURY RIBS)

Ingredients :-
600g ribs (chopped into pieces)
2 tablespoons white granulated sugar
Marinade :-
4 small limes (express juice)
5 pips garlic (chopped)
2 tablespoons oyster sauce
2 tablespoons soy sauce
¼ teaspoon pepper


1. Coat ribs with marinade.  Leave aside for one hour.


2. Put sugar in wok.  Turn on low heat and let sugar caramel to a golden hue.  Do not stir.  Add in no.(1), stir ribs to coat caramel.  Place cover on and cook for 25 minutes over low heat.


3. Uncover, turn heat to medium.  Let the gravy dry-up and oil begins to surface.


Note : You don't need to oil pot or add in water if you cook with a Wonderway product.

Calla Lily Recipes 食譜篇 - 健康涼瓜撈生 (HEALTHY DISH OF BITTER GOURD)

健康涼瓜撈生 (HEALTHY DISH OF BITTER GOURD)

Ingredients :-
500g belly pork (skinned, cut into 2 strips)
1 bitter gourd (deseeded, cut into slices)
300g anchovies or ikan bilis (rinsed, drained-well)
Seasoning :-
1 tablespoon sesame oil


1. Place both strips of meat into Wonderway pot.  Do not add in any water.  Turn to low heat and simmer meat on its own juice till cooked.  Remove pork and cut into thin strips.  Reserve the gravy.


2. Add in bitter gourd slices, cover pot or wok.  Cook on low heat till gourd has cooked through.  Dish up.


3. Fry ikan bilis with a drizzle of oil.  Once it turns aromatic, dish up.


4. Arrange no.(1) on a plate, top on no.(2) and then no.(3).  Drizzle in reserved gravy of no.(1) and seasoning.  Toss and serve.

Calla Lily Recipes 食譜篇 - 紅燒烤肉 (CLASSIC PORK BELLY)

紅燒烤肉 (CLASSIC PORK BELLY)

Ingredients :-

600g belly pork (cut into two strips)

Seasoning A :-

1½ bulbs of garlic (leave skin on & smash)

5 small local limes (express juice)

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

1 tablespoon sesame oil

1 teaspoon five spice powder

4 tablespoons white granulated sugar

Dash of pepper

Seasoning B :-

1 tablespoon white granulated sugar

For garnishing :-

1 cucumber (sliced)

Some Chinese coriander

Some spring onions

1. Wash meat well, drain and add in seasoning (A).  Keep marinated for one to two hours.

2. Add seasoning (B) into pot.  Cook over low heat till sugar turns golden.  Add in no.(1) and cover, cook over medium heat for 15 minutes.  Meat should have a nice colour.

3.  Uncover, cook no.(2) till sauce appears oily and sticky.  Remove and slice.  Leave on garnished plate.

Calla Lily Recipes 食譜篇 - 泰式燒魚 (THAI STYLE GRILLED FISH)

泰式燒魚 (THAI STYLE GRILLED FISH)

Ingredients :-
600g stingray fish (cut into 3 chunks)
1 packet-25g Alagappa's brand of curry powder
1 piece banana leaf
For sauce A :-
10 shallots
1 whole bulb garlic
2 stalks lemon grass or serai (chopped)
Small knob of fresh tumeric or kunyit basah
For sauce B :-
150g chilli paste or chilli boh
2 tablespoons assam pulp (mixed with 1 rice bowl of water, discard seeds)
Seasoning :-
2 tablespoons sugar
Some salt
Side comment :-
5 fragrant lime leaves or daun limau purut (shredded)
1 pink ginger bud or bunga kantan (chopped)
3 small local limes


1. Rinse fish, pat dry.  Smear on some salt, keep aside for 30 minutes.  Spread curry powder on both sides.


2. Heat a wok with three spoons of oil.  Saute sauce ingredients (A), then add in chilli paste of (B).  Keep on stir-frying over low heat till oil appears.  Add in assam solution and seasoning.  Taste and adjust.


3.  Leave no.(1) on a banana leaf lined tray.  Grill at 200°C for five minutes.  Turn fish to the other side.  Grill for another five minutes.  Drench no.(2) on top and serve with condiments.

Calla Lily Recipes 食譜篇 - 家鄉煲鴨 (VILLAGE STYLE BRAISED DUCK)

家鄉煲鴨 (VILLAGE STYLE BRAISED DUCK)

Ingredients :-
1 white skin duck (chop into 8 pieces)
10 shallots (minced)
1 whole bulb of garlic (minced)
1 tablespoon white peppercorns (crushed)
Seasoning :-
2 tablespoons sugar

½ tablespoon salt

4 tablespoons dark soy sauce

2 tablespoons assam pulp (mixed with 1 rice bowl water, discard seeds)

1. Add three spoons oil to pressure pot, saute shallots, garlic and peppercorns.  Add in duck pieces and seasoning.  Fry till aromatic and boiling.

2. Cover and pressure cook for half an hour.  Turn off heat, wait for needle to drop before dishing up duck.

Calla Lily Recipes 食譜篇 - 特色雞飯 (SPECIAL CHICKEN RICE)

特色雞飯 (SPECIAL CHICKEN RICE)

Ingredients :-

1 chicken (cleaned, buy the type meant for steaming)

3 rice bowls of rice grains (washed, drained)

4½ rice bowls of water

2 blades pandan leaves (knotted)

Seasoning A :-

1 tablespoon salt

2 tablespoons sesame oil

Seasoning B :-

1 tablespoon salt

Accompanying ingredients for rice :-

2 tablespoons cooking oil

2 tablespoons margarine

10 shallots (minced)

1 whole bulb of garlic (minced)

Small knob of old ginger (sliced)

For chilli sauce (mixed together) :-

1 plant Chinese coriander (chopped)

8 shallots (sliced, deep-fried)

1 whole bulb of garlic (minced, deep-fried)

1 tablespoon shallot oil

6 chilli paid (diced)

Some oil to taste

For garnishing :-

1 cucumber (sliced)

1 tomato (sliced)

Some Chinese coriander

1. Coat chicken with seasoning (A) for 30 minutes, glazing inside out evenly.

2. In a big pot, saute accompanying ingredients for rice.  Add in rice grains to fry.  Add in water and pandan leaves.  Stir in seasoning (B).  Leave no.(1) on the upper stacking pot (wonderway).  Cook rice and chicken for 10 minutes over high heat.  Lower heat to low, cook a further 10 minutes.

3. Dish rice out and serve with chopped chicken.  Garnish plate, serve with chilli sauce.

Calla Lily Recipes 食譜篇 - 姜蔥炒魚片 (STIR-FRY FISH WITH SPRING ONIONS)

姜蔥炒魚片 (STIR-FRY FISH WITH SPRING ONIONS)

Ingredients :-
500g white fish fillet (sliced)
50g spring onions (cut into sections)
Knob of young ginger about one inch (sliced)

½ tablespoon minced garlic

Some diced red chillies

400ml water

Marinade :-

1 teaspoon salt

½ teaspoon pepper

1 teaspoon sesame oil

2 tablespoons cornflour

Seasoning :-

1

½ tablespoons oyster sauce

1 tablespoon Chinese cooking wine

1. Coat fish slices with marinade for 20 minutes.

2. Heat wok with one rich bowl of oil.  Parboil no.(1) briefly.  Remove and drain-well.

3. Leave a little oil in wok.  Fry garlic, young ginger slices.  Meanwhile, add in no.(2) and fry well.  Add in seasoning, taste and adjust.

4. Add in spring onions and red chillies.  Fry well, dish up.

Calla Lily Recipes 食譜篇 - 海苔卷 (SEAWEED ROLLS)

海苔卷 (SEAWEED ROLLS)

Ingredients :-
2 sheets seaweed or nori (the type used in sushi rolls)
8 salted egg yolks (halved, steamed till cooked)
For filling :-
200g minced chicken
150g fishpaste
100g shelled prawns (diced)
1 carrot (grated)
100g yambean or sengkuan (chopped)
100g mushrooms (soaked, diced)
3 tablespoons diced spring onions
Seasoning :-
1 teaspoon salt
A drizzle of sesame oil
1 teaspoon caster sugar
2 tablespoons cornflour
Dash of MSG
For coating :-
2 eggs (lightly beaten)
1 cup tapioca flour (sieved)


1. Combine filling ingredients with seasoning and mix into a sticky paste.  Divide into three parts.


2. Lay a piece of seaweed on the table.  Spread in a part of no.(1).  Place in a row of salted egg yolks.  Roll up, repeat process.


3. Coat no.(2) with beaten egg and roll over tapioca flour.  Deep-fry in hot oil till golden.  Remove, cut into pieces and serve hot.

Calla Lily Recipes 食譜篇 - 龍鳳蛋 (EGG OMELETTE WITH A FILLING TWIST)

龍鳳蛋 (EGG OMELETTE WITH A FILLING TWIST)

Ingredients A :-
4 eggs
3 tablespoons diced spring onions
1 tablespoon carrots (grated)
Ingredients B :-
100g chicken meat (minced)
100g prawns (diced)
4 tablespoons preserved choypoh minced (soaked for 20 minutes, drain-well)
1 tablespoon carrots (grated)
Marinade :-
1 teaspoon salt

½ teaspoon chicken stock granules

½ teaspoon pepper

1 teaspoon sesame oil

1 tablespoon cornflour

1. Coat ingredients (B) with marinade for 20 minutes.

2. Heat wok with two spoons of oil.  Stir-fry no.(1) till cooked.  Dish up into a big bowl.  Add in ingredients (A) and mix together.

3. Heat wok with three spoons of oil.  Pour in half portion of no.(2).  Cook over medium heat until egg has set.  Flip over to the next side. Cook until it turns a light yellow.  Repeat process.

Calla Lily Recipes 食譜篇 - 炸芋絲蝦 (PRAWNS THREADED WITH TARO STRIPS)

炸芋絲蝦 (PRAWNS THREADED WITH TARO STRIPS)

Ingredients :-
600g medium-sized prawns (deveined, shelled but keep tails intact)
300g taro or yam (peeled, thinly shredded)
Marinade :-
1 teaspoon salt
1 teaspoon caster sugar
½ teaspoon pepper
1 tablespoon sesame oil
1 tablespoon cornflour
To make flour batter :-
200g flour
80g rice flour
2 teaspoons baking powder
½ teaspoon chicken stock granules
½ teaspoon salt
300ml water


1. Make a slit at the back of prawns.  Coat prawns with marinade for 10 minutes.  Thread in some taro strips.


2. Combine ingredients for flour batter.  Mix well, rest it for 20 minutes.


3. Coat no.(1) with no.(2).  Deep-fry in hot oil over medium heat until cooked.  Remove once golden.

Calla Lily Recipes 食譜篇 - 釀豆卜 (STUFFED TAUFU POK)

釀豆卜 (STUFFED TAUFU POK)

Ingredients :-

20 pieces taufoo pok or deep-fried beancurd puffs

For Filling :-

100g minced chicken

100g ready fishpaste

100g shelled prawns (diced)

200g yambean or sengkuang (chopped)

2 tablespoons grated carrot

2 tablespoons chopped spring onions

2 tablespoons tapioca flour

1 egg

Seasoning :-

1 teaspoon salt

1 teaspoon sugar

Dash of pepper

Dash of MSG

A dizzle of sesame oil

1. Scald taufu pok in boiling water to eliminate any oily odour.  Romove, cool, squeeze off excess water.

2. Cut a cross and turn taufu pok inside out.  Trim edges neatly.

3. Combine filling with seasoning.  Stir in one direction until a sticky texture is obtained.   Stuff into no.(2).

4. Heat up sufficient oil to deep-fry no.(3) over medium heat till filling is cooked and exterior becomes golden.  Keep turning when deep-frying taufu pok.

What I eat today 今日吃什麽 - Michelangelo's Pizzeria @ Medan Ipoh, Ipoh

Michelangelo’s Pizzeria (non-halal)

No. 40, Jalan Medan Ipoh 1B,
Medan Ipoh Bistari,
31400 Ipoh,
Perak, Malaysia
Contact : 05-549-9099 (R. Michael Owen)
Business Hours : 6.00pm – 10.30pm daily, closed on Mondays.

Website : http://www.pizzaipoh.com

Visited 17 April 2010 1739pm 

What I eat today 今日吃什麽 - Bavarian Bierhaus @ The Curve, Mutiara Damansara

Bavarian Bierhaus is located at Lot No G66, Ground Floor, The Curve, 6, Jalan PJU 7/3, Mutiara Damansara, Petaling Jaya. 

Tel: 03- 7728 8269

Visited on 14 April 2010, 2007pm

Calla Lily Recipes 食譜篇 - 釀菜花 (FLORET TURNOVERS)

釀菜花 (FLORET TURNOVERS)

Ingredients :-
300g cauliflower (cut into small florets)
300g broccoli (cut into small florets)
300g shelled prawns (chopped)
150g minced chicken or pork
3 mushrooms (soaked, diced)
Marinade :-
1 teaspoon salt
1 tablespoon sugar

¼ teaspoon MSG

¼ teaspoon sesame oil

For sauce :-

1 tablespoon minced garlic

50g steamed, flaked crab meat

1 cup (250ml) water

2 tablespoons green peas

1 tablespoon chopped carrots

1 egg white

Seasoning :-

1 tablespoon Chinese cooking wine

1 tablespoon oyster sauce

For thickening :-

1 teaspoon tapioca flour

1 tablespoon water

1. Blanch cauliflower florets and broccoli florets in boiling water for two minutes.  Remove and drain-well.

2. Mix prawns, chicken meat, mushrooms with marinade.

3. Wet finger a little.  Take up a little paste of no.(2) to spread on the underside of no.(1) florets.

4. Invert cooked no.(3) into a deep plate.

5. Heat wok with a little oil.  Saute garlic then add in water.  Add in remaining ingredients of sauce except egg white, heat through and add in seasoning.   Taste before thickening.  Turn off heat, swirl in egg white and drench sauce over no.(4).

Calla Lily Recipes 食譜篇 - 薑茸雞柳 (GINGER PASTE FRIED WITH CHICKEN BREAST)

薑茸雞柳 (GINGER PASTE FRIED WITH CHICKEN BREAST)

Ingredients :-
250g Chicken breast (cut into small pieces)
100g young ginger (cut into pieces, chop with the back of cleaver until fine)
2 tablespoons minced garlic
100ml water
1 stalk spring onion (diced)
Seasoning :-
2 tablespoons white granulated sugar

½ teaspoon salt

½ teaspoon chicken stock granules

Marinade :-

1 tablespoon soy sauce

½ teaspoon sugar

1 tablespoon oyster sauce

Dash of pepper

1 tablespoon C

hinese cooking wine

1 teaspoon oil

1. Coat chicken pieces with marinade for 30 minutes.

2. Heat a rice bowl of oil.  Add in no.(1) to parboil till semi-cooked. Remove, set aside.

3. Heat three spoons of oil in wok.  Add in garlic, chopped ginger and fry.  Add in seasoning and water.  Fry till boiling point.

4. Add in parboiled chicken meat pieces and fry till cooked.  Sprinkle in spring onions, dish up.

Tips : Use the same ginger paste for fish in steaming or with pre-fried shelled prawns.

Calla Lily Recipes 食譜篇 - 南印度香料蝦 (SOUTH INDIAN MALABAR PRAWNS)

南印度香料蝦 (SOUTH INDIAN MALABAR PRAWNS)

Ingredients A :-
300g medium-sized prawns (feelers trimmed, leave shells on)
100g sotong or squids (remove membranes and ink sacs, rinsed, cut into rings)
100g freshly grated coconut shreds
4 long beans (cut into sections)
100ml water
Ingredients B :-
4 sprigs curry leaves
4 big onions (sliced)
1 teaspoon mustard seeds or biji sawi
5 dried chillies (deseeded, rinsed)
3 pips garlic (chopped)
Marinade :-
1 teaspoon salt
1 teaspoon turmeric powder or serbuk kunyit
Seasoning :-
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chilli powder (mixed with a little water to become a paste)


1. Fry coconut shreds over low heat till it turns golden.  Remove and keep aside.


2. Mix prawns with marinade for 30 minutes.


3. Heat wok with oil to deep-fry long beans.  Remove beans, fry prawns of no.(2) over high heat.  Remove cooked prawns, keep aside.


4. Heat wok with very little oil.  Saute curry leaves of ingredients (B).  Remove, keep aside.  Add in garlic, onions and dried chillies to fry.  Once onions are well soften, add in mustard seeds and seasoning.  Add in squid rings, no.(3), curry leaves, water and no.(1).  Stir well, mix and dish up.

Calla Lily Recipes 食譜篇 - 橄欖葉肉碎炒節瓜 (PRESERVED OLIVE LEAVES MINCED MEAT FRIED WITH HAIRY MARROW)

橄欖葉肉碎炒節瓜 (PRESERVED OLIVE LEAVES MINCED MEAT FRIED WITH HAIRY MARROW)

Ingredients :-
1 hairy marrow about 500g (pare off skin, cut into strips)
2 teaspoons preserved olive leaves
30g carrot (cut into pieces)
100g minced meat (pork)
1 teaspoon minced garlic
400ml water
Seasoning :-
1 teaspoon sugar

½ teaspoon salt

½ teaspoon sesame oil

½ teaspoon oyster sauce

Dash of pepper

1 tablespoon Chinese cooking wine

Marinade :-

½ teaspoon salt

½ teaspoon sugar

Dash of pepper

1 teaspoon oil

1 teaspoon tapioca flour

For thickening : (mixed together)

1 teaspoon tapioca flour

½ tablespoon water

1. Coat minced pork with marinade for 20 minutes.

2. Heat a wok with a little oil.  Saute garlic, add in no.(1) and keep on stir-frying till meat cook.  Add in marrow strips and carrots.  Fry well, add in water and seasoning.  When marrow has softened, add in olive leaves.

3. Taste before thickening.

Calla Lily Recipes 食譜篇 - 蛤蜊絲瓜湯 (ANGLED LOOFAH CLAMS SOUP)

蛤蜊絲瓜湯 (ANGLED LOOFAH CLAMS SOUP)

Ingredients :-
500g clams or lala
1 angled loofah or petola (about 400g, pare off skin, cut into pieces)
1 teaspoon minced garlic
15g dried shrimps (soaked, chopped)
1 inch young ginger (sliced)
2 tablespoons medlar seeds or kei chi
1.5 litres (1500ml)  water
Seasoning :-
Some salt
1 tablespoon Chinese cooking wine


1. Put clams into a big bowl.  Add in water to cover, add in one spoon of oil and one teaspoon of salt.  Soak clams for 30 minutes.  It will spew out sand after this soak.  Drain off and soak in another rinse of fresh water for 15 minutes.  Drain well, set aside.


2. Heat a wok with a little oil.  Saute garlic, ginger and dried shrimps.  Add in angled loofah and fry. Pour in water and boil till loofah has softened.


3. Add in no.(1), cook till clams open.  Add in medlar seeds, seasoning and taste before dishing up.

Calla Lily Recipes 食譜篇 - 媽蜜排骨 (MARMITE RIBS)

媽蜜排骨 (MARMITE RIBS)

Ingredients :-

600g Ribs (cut into pieces)

Marinade :-

1 cube nam yee or fermented red beancurd

½ teaspoon sesame oil

1 teaspoon sugar

2 teaspoons custard powder

1 teaspoon five-spice powder

1 teaspoon baking soda

Sauce ingredients :-

1 teaspoon Marmite

2 tablespoons rock sugar (milled fine)

1 tablespoon maltose or mak ngah tong

2 teaspoons sugar

2 tablespoons  hot water

For coating :-

Some rice flour

1. Coat ribs with marinade for one hour.

2. Parboil no.(1) in hot oil.  Once ribs has taken on a slight colour, remove ribs.  Arrange on a plate and steam for one hour.

3. Coat no.(2) with a little rice flour.  Deep-fry once more, drain well.

4. Combine sauce ingredients in a bowl.  Steam sauce till sugar is dissolved.

5. Combine no.(3) and no.(4) in a wok and cook briefly.  Dish up.


Note : Sauce should not be cooked direct because sugar content is high will become caramel but steamed first.

Calla Lily Recipes 食譜篇 - 酸梅醬蒸茄子肉 (PRESERVED PLUM STEAMED WITH BELLY PORK)

酸梅醬蒸茄子肉 (PRESERVED PLUM STEAMED WITH BELLY PORK)

Ingredients :-
1 brinjal (cut into pieces)
200g belly pork (cut into pieces)
Seasoning :-
1 tablespoon tomato sauce
1 teaspoon white vinegar
2 preserved plums (mashed)

½ teaspoon rock sugar (pounded)

1 tablespoon taucheo

Few drops dark soy sauce

1 tablespoon water

Marinate :-

¼ teaspoon salt

¼ teaspoon chicken stock granules

1 teaspoon sesame oil

2 teaspoons tapioca four

¼ white granulated sugar

For garnishing :-

Some shredded red chillies

Some diced spring onions

Deep-fried garlic crisps

1. Coat sliced belly pork with marinade.  Keep marinated for 20 minutes and then mix in seasoning.

2. Deep-fry brinjals briefly, remove and arrange on plate.

3. Place no.(1) on top of no.(2).  Steam over high heat for 10 minutes.  Garnish before serving.

Calla Lily Recipes 食譜篇 - 鹹魚肉碎豆腐 (SALTED FISH AND MINCED MEAT WITH BEANCURD)

鹹魚肉碎豆腐 (SALTED FISH AND MINCED MEAT WITH BEANCURD)

Ingredients :-
2 rolls Japanese egg taufoo or 1 box taufoo (cut into pieces)
1 pieces salted fish (bottle type, deep-fried, diced)
100g minced meat
10 honey peas (trimmed)
3 mushrooms (soaked, diced)

½ carrot (diced)

1 teaspoon minced garlic

400ml water

Seasoning :-

1 tablespoon oyster sauce

½ teaspoon salt

½ teaspoon sugar

drizzle of sesame oil

dash of pepper

For thickening :-

1 teaspoon tapioca flour

1 tablespoon water

1. Deep-fry taufoo until golden.  Remove onto a plate.

2.  Heat a wok with a little oil.  Fry honey peas, set aside.

3. Heat a wok with a little oil.  Fry minced garlic, diced carrot, mushrooms, minced meat, add in seasoning and water.  Bring to a boil.

4. Add in no.(1), no.(2), salted fish.  Taste before thickening.