Mix with below ingredients
200G 雲吞皮
0.250G 肉碎
兩棵 香菜
六隻海洋新鮮大白蝦
Three table spoons/ two inches of red carrot
Half hand palm of black fungus (after soak with water 2 hours)
Half table spoon White Pepper
Half table spoon Salt
湯頭
Half table spoon 冬菜
One table spoon fried Garlic
One table spoon fried Red Onion
兩棵菠菜
河粉過熱水, 又過冷水, 上盤等熱湯.
Garnish with one fresh red chili
Ingredients + Cooking steps
1. Heat Oil
2. To cut into 1″ length from 5 Big Dried Red Chili
3. One Bulb of Garlic with skin but remove Garlic head, use mortar pestle to speed up work
Tip: Use chopstick to remove golden brown garlic skin from hot oil wok.
4. Hand-torn one Flat Cabbage
ABOVE – Stir fry with low heat by adding Tiparos Thai Fish Sauce to your taste until Flat Cabbage 95% well done, then, adding Heinz Balsamic Vinegar to your sour taste
BELOW – adding one by one, and non-stop stir fry with low heat
5. Five small Red Onion (From Indonesia)
6. Five small Fresh Red Chili, alternative Habanero Red Chili if you like spicy.
7. Julienne cut from one section of Young Ginger
8. To cut into 5 mm Chinese celery (soup daun)
9. One cup of Sauerkraut by using chop stick to mix well with flat cabbage
10. Garnish with some flowers from Red Chili (Ice cube water), and Green Celery Young Leaf
Tips:
Kuhne Holsteiner Fasskraut Sauerkraut Preserved Cabbage
The Kὕhne Holsteiner Fasskraut or White Cabbage Preserved with Salt is made according to a traditional German recipe and is ideal as a side dish with smoked pork, crispy pork knuckle and to tasty sausages and can be used in fresh salads and savoury casseroles.
Heinz Balsamic Vinegar
Made from freshly squeezed Trebbiano grapes and wine vinegar, the intriguing blend of sweet and sour flavors of the Heinz Imported Gourmet Balsamic Vinegar will tingle your taste buds.
Ingredients & Sequence of cooking;
Preparation;
1. To chop 5 red chili
2. One cup flour
3. One cup chopped 九菜
4. Six Free-Run Egg Yolks (optional)
5. Half cup of water (if using egg yolks), then slowly adding extra water by using table spoon to adjust the paste.
Mix flour + veggie, Mix egg yolk + water + salt to our own taste (tip: dried shrimps is salty)
On cooking egg pan number one
1. Heat oil
2. To grill 4 table spoon of Premium fragrant Dried Shrimps into golden color
On cooking egg pan number two
1. To brown 2 table spoon of sesame seeds to a bit golden color
On cooking pan number one
1. Pour away grilled shrimps
2. Pour in the flour paste on hot pan
3. Drop in grilled dried shrimps, chili, sesame
4. Shake the pan let ingredients sunken into paste
5. Ceramic glass hob has even heating to the entire pancake surface.
Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.
To pour the cooked moong dal from PART ONE into PART TWO, then cook till boiling, add salt as per taste, afterwards let boiling until about for 2 – 3 minutes.
PART ONE
1. Soak Moong Dal one hour
2. 1/4 Turmeric powder
3. 1/4 Black pepper
4. 5 cloves garlic
add required of water
ghee / cooking oil
salt
cook till tender
PART TWO
1. Heat Oil
2. Dry Chili
3. Curry Leaves
4. 1/2 tbs – Biji Sawi + Jantan Manis
5. 1/2 tbs – Mustard seeds + Fennel Seeds
6. 1 biji – Red Onions
Saute for about 2 minutes
(Tumis selama 2 minits)
7. 1 tbsp Ginger Garlic paste
Saute for about 2 minutes
(Tumis selama 2 minits)
8. 1 Tomato
Saute for about 3 to 5 minutes
(Tumis selama 3 to 5 minits)
add some carrots & cabbages (optional)
cook almost 2 minutes
9. 1/2 tbsp Turmeric powder
10. 1 tbsp White pepper
Ingredients
2 beetroots (regular or pickled is fine)
1 potato (dice + boil)
1 carrot (dice + boil)
1 apple
1 Onion
Pickled cucumbers
Grill fish
Dill herb
Dressing (Yogurt + Beetroot juice)
Delicious breakfast will waking up earlier each day!
Scrambled eggs + Grass fed Irish butter + Free range eggs + Goat Milk + Paprika
Green Beans
Thai rice noodle
Meat ham
Simple technic to cook creamy scrambled eggs,
TURMERIC FOR ANTI INFLAMMATORY
Ingredients
Coconut Oil (Lard)
Onion
Turmeric
Chicken
Carrot
Red Chili
Pineapple Juice (Fresh juice or F&N fruit tree pineapple Juice)
Oyster sauce + Corn flour
One red tomato for nice looking color to blend with yellow turmeric
Garnish with Coriander / Spring Onion
Seafoods Noodle
Ingredients
1. Grilled spotted Spanish mackerel fish paste (Ikan Tenggiri Bunga).
2. Prawn stock from the remnants of prawn shells and heads are even more of a treat!
