4 HERBS TONIC SOUP

4 Herbs Tonic Soup

(Si Shen Tang)

四神汤

was originally known as 

4 Ministers Soup

(Si Chen Tang)

四臣汤

The herbs used in this soup is neutral in nature.

It is ideal as food remedies

to support digestive system, increase appetite
and help to improve immune system.

健脾、開胃、养颜、清火、利尿

This Si Sheng Tang is suitable for all ages,
Children, adults and seniors.

You can eat the herbs in this 4 herbs tonic soup.
 I normally finish most of it.
Sometimes it is taken as a meal by diabetic patients too.

This classic formula consists of 4 herbs in equal parts as follows:

4 Herbs Tonic Soup

25g Poria (Fu Ling) 茯苓
25g Chinese wild yam (Huai San) 淮山

25g White lotus seeds (Lian Chi) 蓮子

25g Euryale Seeds (Qian Shi) 芡实
8 longan for sweetness, optional

Note:

1. Pork ribs or lean meat can be added for flavour 

2. Rinse the herbs, blanch the pork ribs & put in a slow cooker
3. Add hot boiling water & allow to boil for 2-3 hours.

SPORTS HERBAL RUB

藥酒

Sports Herbal Rub

shared by Mei Su @meisuskitchen.

According to its owner,

this recipe is more than 40 years old!

活血、舒筋、活絡

It is used for 

muscles fatique and blood circulation.

This rub aids in recovery after hurt in sports

and soothes pain.

As Mei Su is an extreme sports women herself

she says this herbal rub is

"Perfect for extreme sports preparation and daily training"

Herbal Rub Infusion

Soak for 3 months

and draw out some to use, let the remaining continue to soak.

BANANA SWEET CORN MUFFIN

My 2 little grand-daughters Hannah and Joyanne
love sweet corn.

This Banana Sweet Corn Muffin
is good for them.
It is packed with the goodness of bananas,
less sugar and high fibre!

Banana Sweet Corn Muffin

makes 4 muffins

Ingredients A

100g banana, mashed

1 egg, lightly beaten

35g milk

60g butter, melted

5g corn oil

30g brown sugar

1/4 tsp vanilla essence

1/4 tsp salt

35g sweet corn kernels

Ingredients B 

110g self-raising flour

3/4 tsp baking powder

1) preheat oven to 180'C 

2) combine A and mix well

3) sift & fold B into the mixture (Do not overmix!) lumps is ok

4) scoop into muffin cups about 80% full

5) bake for 30min

HAM CHIM PENG

Ham Chim Peng

is a deep fried savoury bread stick,

popular among the hawker stalls throughout Malaysia & Singapore.

I have halved Lucinda Lau's recipe

and adjusted the salt content to my liking.

I used the lesser amount in (bracket)

This recipe makes 6-8 pieces.

Ham Chim Peng

Starter Dough

mix together, cover & leave aside for 2 hours to proof

50g plain flour

75g water

1/2 tsp sugar

1/2 tsp instant yeast

Seasoning:

according to your liking,

mix together

(1/4) - 1/2 tsp salt

1/2 tsp 5 spice powder

(1) - 1.5 tsp water

Main Dough:

all of the starter dough

150g plain flour

(40) - 60g sugar

70g water (may not use all, adjust consistency)

1/8 tsp alkali (optional)

(1/4) - 1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 Tbsp oil

Method:

1. combine all the main dough ingredients, except water, in a bowl

2. using a spatula to mix the dough, slowly add in the water

    Do not pour in the water all at once else you will get a very wet dough!

    Note: the dough will be sticky 

3. knead into a smooth dough & leave aside for 15min

4. after 15 min, roll out the dough into 1cm thick

5. brush the top with 5 spice seasoning, & roll up like a swiss roll

6. cut into 2 cm slices and use a roller to flatten

7. rest for 15min to allow the dough to rise

8. heat up enough oil to deep fry the ham chim peng over medium fire until golden brown

9. dish up onto kitchen towel to drain away oil

Note:
to make red bean ham chim peng
1. divide dough into portions
2. wrap red bean filling, flatten dough
3. pat some water on the dough & sprinkle with sesame seed

NONYA OTAK-OTAK

Nonya Otak-Otak

This Traditional Peranakan Otak-otak

(Fish Cake)

is shared by Molly Leong @Bishan

This otak-otak is cooked over a stove,

with a simple wok or pan at home.

Although the method of cooking has been simplified,

its flavour has not been compromised.

If you doubt, make some to proof it!

Ingredients:

1 kg mackerel / ikan tengerri / ikan Ba-Tang

6 pcs banana leaves

2 eggs

1 thick coconut milk extracted from 1 coconut

Seasoning:

2 Tbsp sugar

2 Tbsp cornflour

2 tsp salt

Chilli Paste:

10 red chillies

10 dried red chillies

10 slices galangal (I used 1/2 tsp galangal powder)

2 stalk lemongrass, sliced thinly

50g belachan (I used 35g belachan powder)

8 candlenut

2 big onions

10 shallots

2" turmeric (I used 2 tsp turmeric powder)

Method:

1. Prepare the banana leaves

    -Run banana leaves over medium-low fire on the stove to soften it.

    -cut into 6"x6" squares. wash & set aside

2. Fillet the fish

    -using a spoon to scrape the fish meat from the skin. 

    -divide the portion into 1/2

3. Prepare the chilli paste

    -Into a food processor, all ingredients for chilli paste and seasoning, chop finely

    -add 1/2 portion of fish, slowly drizzle in the coconut milk. 

      DO NOT POUR in the coconut milk all at once!

      You should get a smooth paste, not watery!

      You may not use up all the coconut milk.

4. Using a spatula mix in the eggs & the remaining fish.

    if the mixture is too dry, can add coconut milk by the Tablespoon at a time.

5. wrap & grill the otak

  -scoop 50-100g otah into each banana leaf

   -secure with a toothpick on both ends

6. heat up a flat frying pan. 

    - grill the otak for about 10-14min, 

    - flip over occasionally until the leaves have browned.

    - the meat is cooked when the otak is firm to the touch

Feedback:
Loke Peng, Jo Lim and Carolyn Chan suggested to use
Daun Kaduk or Kah Lau Yip to
1) line the banana leaf before putting on the otak paste
2) if steaming in a tray, line the tray & cover the paste with daun kaduk
Thank you my friends, I appreciate your feedback.

YELLOW GLUTINOUS RICE WINE

黃酒

Yellow Glutinous Rice Wine

is 

commonly used in Chinese Cooking

especially for ladies during confinement.

It is said to strengthen the body immune system

and help to expel wind in the body.

My late mom-in-law said that it is cooling

so need to add ginger to take effect!

I wish to express my special thanks to

Loke Peng

for sharing her mom's secret recipe

which is in gantang, measured with condense milk tin.

I omitted
the little red yeast (for slight pinkish colour) in the recipe.

I have adapted as follows:

Yellow Glutinous Rice Wine

Ingredients:

550g glutinous rice

3 wine yeast biscuits (1 hot & 2 sweet)

Method:

1. cook glutinous rice in a rice cooker and leave to cool completely overnight

2. crush the wine biscuits until fine

3. sprinkle some yeast biscuits at the base of the bottle

4. mix the rice with the yeast, leave some for later use

5. fill the bottle with the rice mixture, press down

6. use bottled water to clean off rice from container and pour into the bottle too

7. sprinkle the remaining yeast on top

8. cover the bottle with a piece of cloth and secure with a string

9. place the cover on top of the bottle, no need to screw on

10. leave in a cool corner, for 30 days

Harvest:

11. strain the wine through a muslin cloth or bag

12. collect the wine to fill into bottles.

Note:

1. utensils and bottles need to be thoroughly cleaned and dry

    to avoid contamination. 

2. discard the residue

GREEN GREEN MUSTARD

Mustard Green has a bitter taste

so many people do not like it.

I love to eat mustard green

whether preserved of fresh

I love them all.

This is one way of cooking mustard green

which I learnt from my sister in law, Yvonne Ang

If you like mustard green like me

you can try this recipe:

Green Green Mustard
1 small plant mustard green, washed & cut into bite size
1 handful of shrimps, shelled
few slices of ginger
1" carrot, cut into little cubes
1/2 egg, beaten
2 Tbsp cooking oil
1/2 chicken cube, for flavour
salt & pepper to taste
Thickener: 1.5 Tbsp corn flour + 2 Tbsp water

Method:

1. bring 1/2 pot water to a boil

2. add a little oil & salt to the boiling water, then add the mustard pieces

3. allow to boil until the mustard is cooked, strained

4. heat up the remaining oil in a pan

5. add ginger slices and fry until fragrant

6. add shrimps & carrots

7. add 3/4 cup water and bring to a boil

8. add cooked mustard green, chicken cube, salt & pepper to taste

9. stir in thickener, adjust the consistency

10. stir in beaten egg

11. dish up and serve hot

OYSTER SAUCE CHICKEN

Oyster Sauce Chicken

A simple but satisfying dish

Oyster Sauce Chicken

1/2 chicken, cut into bite size

6-8 slices old ginger

1 Tbsp cooking oil

1 tsp sesame seed oil

2 Tbsp oyster sauce

sugar, salt & pepper to taste

1. heat up cooking oil in a frying pan

2. add ginger slices & fry until fragrant

3. add chicken pieces & stir fry 

4. add sesame seed oil & continue frying until chicken meat shrinks

5. add sufficient water, cover & allow to cook until chicken is tender

6. If gravy dries up, add more water. 

7. Add sugar, salt & pepper to taste

8. serve when done

ORANGE OGURA CAKE

Ogura Cake

相思蛋糕

This Ogura Cake is soft and fluffy.
It wobbles when I remove it from the pan and place on the cooling rack.

This fluffy jiggling cake is so flexible
that you can twist and turn a slice of it without breaking it.

Thank you Jeannie Tay
for sharing her Pandan Ogura recipe.

I have replaced the pandan juice with orange juice.

If you are interested, this is her recipe:

Ogura Cake

Pan size: 7" square or 8" round

line bottom & slightly grease the sides of pan

Ingredient A

30g coconut oil

30g corn oil

5 egg yolks

1 whole egg (65g eggs)

70g cake flour/superfine

70g pandan juice/orange juice

1/4 tsp salt

Ingredient B

5 egg white

80g castor sugar

1/4 tsp cream of tartar

Method:

For ingredients A

1. In a bowl, hand whisk together eggs, oil, orange juice & salt until well combined

2. sift the the flour & mix until smooth, set aside

For ingredients B

3. In another bowl, using an electric whisk to whisk the egg white until foamy before adding cream        of tartar

4. continue whisking until thick foams, slowly adding sugar  & whisk to stiff peaks

5. fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter        that can be poured into your cake pan easily.

6. gently shake the pan from side to side to even out the batter before baking in a water bath for              90min at 160'C. Tent with foil if the top gets too brown.

REFRESHING SOURSOP JUICE

SOURSOP

紅毛榴槤

福州話：”破布榴槤”

My late grandmother had a soursop tree in her backyard.

Every time when she came from Sitiawan to visit us,

she would bring along some soursop for us.

She called it,"puay wo liu lian" in Hockchiew.

I do not know why it is called "durian in rags"

Do enlighten me if you know the reason.

Soursop has been found to be a superfruit!

It is great for the eyes,

 can treat infections

and

is a potential cancer fighting food,

These recent findings

 has contributed to the soaring price of this once humble fruit

commonly found in most homes.

Grandma just cut the fruits into slices to eat,

now I prefer it juiced instead.

How about you?

Soursop Juice

100g soursop pulp, seeds removed

250g cold water

sugar to taste, optional

1. blend all 3 together and you will have a refreshing drink