COOKING STUDIO ONE

FRIED GINGER RICE(BREAKFAST)

2009-10-20T20:54:00.000-07:00

Ingredients

1 bowl white rice, 50g ginger (chopped), 1 egg, 2 tbsp
sesame oil. 1 tbsp soy sauce, pinch of pepper(pic 1)

Method

1. Heat sesame oil in wok, saute ginger until fragrant.
(pic 2)
2. Add in rice and stir-fry, then toss in egg and mix well.
(pic 3-5)
3. Season with soy sauce and pepper, dish out.

Tips
*Use only old ginger, they are much more spicy.
*Breakfast are vital for those in confinement, and a bowl
of "hot" ginger rice will warm the body with energy as
well.

Happy Cooking

YA'E

SCALLOP PORRIDGE (BREAKFAST)

2009-10-20T07:15:00.000-07:00

I've come across confinement guide recipes that I would like to share. Let
me kick it off with a start of with this maternity dish SCALLOP PORRIDGE(BREAKFAST)

Ingredients
100g rice, 120g chicken breast, 3 pcs dried scallop, 20g ginger, 1 tbsp JIZI, 2 bowl boiling water, some chopped spring onion(as in pic)

Seasoning
Pinch of salt, 1 tsb sesame oil

Method
1. Soak scallop until soften and then juilennes, shred ginger.
2. Boil chicken breast until cooked and juilennes with hand, keep the water.
(as in pic2-4)
3. Wash the rice add in scallop and water, simmer with low heat until porridge form,
thenadd in shredded chicken, ginger and JIZI and bring to boil.
(pic 5)
4. Season and sprinkle spring onion on top.

Tips
This porridge is nutritious and good supplement for those in confinement. JIZI will
help to reduce blood glucose and strenghten eyesight.

Happy Cooking

YA'E

RULES OF HERB

2009-10-18T23:33:00.001-07:00

Introducing to Chinese Herbs and its nutritional value

Char Siew Pau ( before prove)

2008-11-04T06:59:00.000-08:00

Char Siew Pau

2008-11-04T06:37:00.000-08:00

Filling Ingredient

Char Siew : 400g
Parsley : pinch
Sesame : pinch
Garlic : 3
Shallot : 2

Seasoning

Sugar : 2 tbsp
Oyster Sauce : 2 tbsp
Dark Soysauce : 1 tbsp
Peanut Jam : 2 tbsp
Pepper : pinch

For Thickening

Tapioca Flour : 2 tsp
Flour : 1 tsp
Water : 1/2 cup

Pau Dough

Flour : 500g
Yeast : 1 tbsp
Sugar : 100g
Planta : 1 tbsp

Filling

Hall oil fry shallots and garlic until fragrant. Add in Char Siew and seasoning. Add
in Thickening until boil. Add parsley and sesame mix well dish up.

Dough

1)Mix all dough ingredient knead into smooth and elastic dough.

2) Divide dough into 40 g pieces shape into balls, flatten, roll into rounds and wrap
filling. Put aside to prove for 40 mins, steam for 10 mins.

Steaming Glutinous Rice & Pumpkin

2008-11-04T06:34:00.001-08:00

Glutinous Pumpkin Kuih (Middle Layer)

2008-11-04T06:24:00.000-08:00

Glutinous Pumpkin Kuih(Bottom Layer)

2008-11-04T02:13:00.000-08:00

Glutinous Pumpkin Kuih

2008-11-04T01:38:00.000-08:00

Bottom Layer Ingredients

Glutinous Rice : 300g
Coconut Milk : 150ml
Sugar : 1 tsp
Salt : 1/2 tsp
Blue Flower : few Flower

Middle Layer Ingredient

Pumpkin : 300g
Sugar : 120g
Coconut Milk : 220g
Tapioca Flour : 120g
Flour : 60g

Upper Layer Ingredient

Rice Flour : 160g
Tapioca Flour : 110g
Coconut Milk : 1000ml
Salt : 1 tsp

Bottom Layer : 1/2 Glutinous soak with Blue flower water and 1/2 soak with with water steam for 30 mins.
Remove add in sugar, salt and coconut milk
then press well.
Middle Layer : Steam pumpkin until soft, blend with others
ingredients then pour into bottom layer steam for
20 mins.
Upper Layer : Mix and cook all
ingredient until
slightly thick then
pour into middle
layer steam for 15
mins until cooked

BARLEY KUIH

2008-10-26T03:32:00.001-07:00

BARLEY KUIH

2008-10-26T03:19:00.000-07:00

Ingredient

230gms, Sugar
40 ozs Barley water
i.e.(1/4 ozs barley & water to boil)
70 gm, Green Pea Flour
1/2 teaspoon Barley Essence

Method:-

1) 10 ozs barley water to dilute Green Pea Flour.
Remainder 30 ozs, barley water & sugar essence bring to boil
2) Pour in Green Pea Flour mixture cook till thick.
3) Pour into moulds to set.

TALAM EGG SPONGE

2008-10-26T03:14:00.001-07:00

TALAM EGG SPONGE

2008-10-26T01:41:00.000-07:00

Bottom Layer

2 ozs - Pandan leaves to blend to get 19 0zs. Pandan Juice
5 ozs - santan
50 gm - Rice Flour
40 gm - Green Pea Flour
180 gm - Sugar green
1/8 tsp - alkaline
Pinch Of Salt

Topping

4(A) Eggs. Don't refrigeration.
150 gm - Sugar
130 gm - Flour

Method

Sieve Flour ingredients well.
Cook till thick.
Pour into tin to
steam fo 20 mins

Method

Beat till fluffy mix well & pour
on top of green layer to steam
for 20 mins

Hup Toh Soh

2008-10-10T01:39:00.000-07:00

Ingredient A:

Magarine
Shortening
Salt
Sugar (castor sugar)
Sodium Bicarbonate
Amonia

Ingredient B:

Baking Powder
Flour
Cornflour
Milk Powder

Ingredient C:

Eggs
Chopped Walnuts

Method:
(1) Beat (a) till fluffy

(2) Add in eggs cream till smooth

(3) add in sieved (b) mix till well blended

(4) Divide into 40 gn each, shape into a ball,
then press with finger to make a well in
center, then eggs wash.
(5) Temperature 190 degree
Min: 20 mins

LONDON ALMOND CHOCOLATE COOKIES

2008-10-10T01:10:00.000-07:00

Ingredient A:

BUTTER - 250gm
ICING SUGAR - 120gm
EGG - 1
EGG YOLK - 1
VANILLA - 1/2 tsp

Ingredient B:

PLAIN FLOUR - 350gm
GROUND ALMOND - 200gm

Ingredient C:

TOASTED ALMOND - 100gm

Decoration COOKING CHOCOLATE (melted) - 500gm
TOASTED NIBBED ALMOND - 500gm
SMALL PAPER CUPS - 100pcs

Method:
-------

1. Cream A till well-combined. Fold in B, fold into small balls & wrap
Bake at 180 degree till golden brown.
Remove and leave to cool.

2. Decoration: Dip cookies into melted chocolate and coat with nibbed
Place into small paper cups and leave to set before storing.

CHIPS MORE BISCUITS

2008-09-27T06:27:00.000-07:00

Ingredients: A
225 gm unsalted butter
60 gm brown sugar
90 gm caster sugar
1 egg yolk
1 tsp. chocolate emulco(option)
1 tsbp. milk

250 g flour
20 g cocoa powder
21/2 tsp. baking powder
1 cup chocolate chocolate chips (for decor)

Method: 1. Beat (A) ingredients till fluffy, blend in sifted flour
and cocoa powder. Roll tablespoon of mixture in small
balls. Press Chocolcate chips on top of balls and flatten lightly.

2. Bake for 10-15 mins at 180 degree.

Nastar

2008-09-27T05:58:00.000-07:00

Ingredient A:
250gm butter
50gm gm icing sugar
1/2 tsp vanilla
1 egg

Ingredient B:
375 gm flour
20 gm cornflour

Ingredient C:
Pineapple Jam
250 gm grated pineapple
125 gm sugar
1/2 tsp pineapple

Method:

1. Beat A till smooth and blend in flour evenly.

2. Wrap fillings.

3. Brush with yolk and bake for 20 mins at 180 degree.

SWEET MARBLE CAKE

2008-09-07T06:50:00.000-07:00

Ingredients A

Green Pea Flour: 100gms(let soak in water for 5 minute)
Gula Melaka : 100gms
Brown Sugar : 100gms
Sugar : 100gms
Water : 35ozs
(Let sugar dissolve and leave aside)

Ingredient B (White Layer)
Green Pea Flour : 50gms
Santan : 22ozs(from 1 coconut)
Salt : a pinch
Sugar : 50gms

Method:-
Let A & B go through sieve separately. Cook A & B separately in a pot under
low flame. Put mixture into container layer by layer till mixture used up.
Stir with chopsticks to make it look like mable.

STEAMED CHIVE DUMPLINGS

2008-09-07T01:23:00.000-07:00

INGREDIENTS for SKIN:

200 gms RICE FLOUR
1/2 tsp SALT
20 gms SHORTENING
50 gms TAPIOCA FLOUR
360 gms ROLLING WATER

INGREDIENTS for FILLINGS:

30 gms CHIVE
250 gms CHICKEN MEAT
50 gms PRAWN MEAT
3 BLACK MUSHROOM
10 gms DRY SHRIMPS
20 gms CARROT (CHOPPED)

SEASONINGS:

10 gms TAPIOCA FLOUR
4 gms SALT
6 gms AJINOMOTO
10 gms SUGAR
t.t. PEPPER AND SESAME OIL

METHOD:

1. Skin - Use boiling water to mix ingredients and form a dough

2. Blend filling ingredients with tapioca flour and salt. Season
with seasonings.

3. Roll the skin out and wrap with fillings to form dumplings.

4. Steam for 5 mins. (It can also be panfried)

FUNGUS WITH SEA COCONUT

2008-08-29T19:06:00.000-07:00

INGREDIENTS:

10 sea coconut (remove skin)
30 gm white fungus (soak until soft)
300 gm rock sugar
4 pcs chan pei
4 litre water

METHOD:

1. Cut sea coconut into thin slices, put in into water together with
chan pei and boil for 30 mins.

2. Add in white fungus and rock sugar to boil until sugar disolve and serve.

2008-08-29T19:05:00.000-07:00

BANANA BREAD PUDDING

2008-08-28T04:16:00.000-07:00

8 slices of bread
butter or magerine(grease tin)
50gm raisins
6 bananas
4 eggs
50gm brown sugar
450ml milk Fresh/U.H.T
11/2tsp. vanilla essence
nutmeg

METHOD:
1. Lightly butter a one litre baking dish. Cut bread into small squares and spread
1/2 portion in dish. Scatter raisins over. Slice bananas thinly and arrange over
bread and raisins, then cover the remaining

2. Whisk eggs and sugar lightly. Add milk and vanilla essence, mix well, then pour
over bread and let stand for 30mins. Sprinkler nutmeg on top.

3. Preheat oven at 180 C. Bake pudding for 30-40mins.

2008-08-28T03:39:00.000-07:00