New Year’s Sweet Soup

New Year’s Sweet Soup

Let’s start the new year with
something sweet and auspicious – traditional lotus sweet soup

Serves: 4-6pax | Prep Time: 15 min | Cooking Time: 25 – 30min

 

You Will Need

Dried Lotus Seed, 60g
Fresh Gingko Nut, 60g
Dried Longan, 80g
Brown Sugar or Rock Sugar, 150-200g
Dried Persimmon, Sliced, 2 nos
Red Dates, Pitted, 10 to 15 nos
Water, 2 litres
Pandan Leaves, 2 nos

 

Directions

1. Soak the dried lotus seed with hot water for 5 minutes
until it’s softened and tender. Drain the water and set
it aside.
2. Soak the sterculia seeds with hot water until fully
burst before removing the seeds and outer shell.
3. Boil 2 litres of water in a pot. Add in longan to the
water and reduce to a simmer for 20 minutes. Then
add in lotus seeds, fresh gingko nuts, dried longans,
dried slices of persimmons, red dates and pandan
leaves. Cook for another 10–15 minutes.
4. Add in brown sugar or rock sugar, as needed.
5. Serve it hot or cold.

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Classic Boiled Coconut Soup

CLASSIC BOILED COCONUT SOUP 

classic herbal chicken
soup with a pinch of an exotic flavour – coconut!

Serves: 2-3pax | Prep Time: 15 min | Cooking Time: 30min

 

You Will Need

Coconut, 3 nos
Chicken, cut small, 600g
Water, 500ml
Coconut Water, 2 litres
Chuan Xiong 川芎, 4g
Dang Gui 當歸, 4g
Kee Chi 杞子, 3g
Yok Chor 玉竹, 4g
Kan Chow 甘草, 4g
Kwai Pi 桂皮, 4g
Old Ginger, 65g
Salt, as needed

 

Directions

1. Clean the chicken and coconuts.
2. Briefly soaked the Chinese herbs, drain and set aside.
3. Soak the chicken with boiling water for 5 – 8 minutes.
4. Boil water in the soup pot. Add in the coconut water,
water and chicken into the pot and let it simmer for
around 10 minutes.
5. Add in all the Chinese herbs and ginger, leave it to
simmer for 10 minutes.
6. Lastly, season with salt and white pepper.
7. Ladle the soup and chicken into the coconut and

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Sambal Jawa

SAMBAL JAWA

Serves: 6 | Prep Time: 10 min | Cooking Time: 20 min

 

You Will Need

Onion, Sliced thinly – 1 no
Garlic, chopped – 2 cloves
Ginger, julienne – 1 inch
Dried chilies, sliced – 3 nos
Red chilies, sliced – 2 nos
French bean, cut into 2 inches long – 200g
Glass noodle, soaked in warm water until softened – 100g
Foo chuk, soaked in warm water until softened – 50g
Potato, cubed – 3 nos
Dark soy sauce – 1 tablespoon
Salt – As needed
Cooking Oil – As needed

Directions

1) Heat up 2 cups of oil in a pot. Deep fry tempeh and potatoes, until it has turned light brown and cooked through. Drain and set aside.

2) Heat 3 tablespoons of oil in a wok and sauté onion, garlic and ginger until fragrant.

3) Add dried and red chilies, French bean, glass noodle and foo chuk into the pan and cook it for 4 minutes. Add in fried tempeh and potato.

4) Season the sambal with dark soy sauce and salt. Toss it well.

5) Serve the sambal immediately.

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Sotong Sumbat with Kuah Kacang

SOTONG SUMBAT WITH KUAH KACANG

Serves: 4 | Prep Time: 15 min | Cooking Time: 30 min

 

You Will Need

  • Whole Squid, cleaned
  • Glutinous Rice, washed and soaked in warm water for 2 hours
  • Peanut Sauce (Kuah Kacang)
  • Peanuts, ground until fine –  200g

  • Shallots, peeled – 10nos

  • Garlic, peeled – 3 cloves

  • Galangal, peeled and slice into thin pieces -1/2 inch

  • Lemongrass – 3stalks

  • Dried Chilies, soaked in warm water until soften – 8 stalks

  • Tamarin pulp – 2 tablespoons

  • Water – 2 cups + 1/2 cups

  • Cooking Oil – 1/2 cup

  • Salt – as needed

  • Gula Melaka – as needed

Directions

1) Using colander, drain the glutinous rice until most of the water is drained out.

2) Pat dry cleaned squid with kitchen towel. Spoon glutinous rice loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking. Set aside.

3) Place shallots, garlic, galangal, lemongrass, soaked dried chilies and ½ cup of water in a blender and blend until you get a fine mixture.

4) Heat up cooking oil in a pot and sauté the paste until the oil has separated from the paste and the paste has turned darker.

5) Add in grounded peanuts and let it cook for a few minutes.

6) Mix tamarind pulp with water and pour it into the pot. Bring the heat to simmer and let the sauce cook for 10 minutes.

7) Add in stuffed squid into the sauce and cover the pot with a lid. Cook for further 20 minutes, until the glutinous rice has cooked.

8) Once done, season with salt and Gula Melaka accordingly

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ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE

ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE

Serves: 6 | Prep Time: 25 min | Cooking Time: 3 Hours

You Will Need

  • Lamb Leg
  • Lamb Leg – 3kg
  • Onion, Sliced thinly – 2 nos
  • Garlic, chopped – 3 cloves
  • Ginger, Julienne sliced – 2 inches
  • Cinnamon stick – 1 
  • Cloves – 1/3 teaspoon
  • Cardamom pods – 1/4 teaspoon
  • Star anise – 1 no
  • Coriander powder – 2 tablespoons
  • Cumin, whole – 1 tablespoon
  • Salt – As needed
  • Sugar – As needed
  • Cooking oil – 1 cup
  •  

    Biryani Date Rice

  • Basmati rice, washed and drained – 4 cups
  • Ghee – 1/4 cup
  • Onion, sliced thinly – 4 nos
  • Garlic, chopped – 4 cloves
  • Ginger, julienne sliced – 3 inches
  • Cinnamon stick – 2 sticks
  • Clove – 1/4 teaspoon
  • Cardamom pods – 1/4 teaspoon
  • Star anise – 3 nos
  • Coriander powder – 3 tablespoons
  • Evaporated milk – 3 cups
  • Water – 5 cups
  • Salt – As needed
  • Dates, dessed and cut into smaller pieces – 2 cups
  • Mint leaves, chopped – 1/2 cup
  • Coriander leaf, chopped – 1/2 cup
  • Fried Onion – 1 cup
  • Cashew nut, fried – 1 cup 

 

  • Kurma Gravy

  • Cooking oil – 3 tablespoons
  • Onion, thinly sliced – 1 no
  • Garlic, Julienne sliced – 2 cloves
  • Ginger, thinly sliced – 1/2 inch
  • Cinnamon stick – 1 stick 
  • Cardamom pods – 1/4 teaspoon
  • Cloves – 1/4 teaspoon
  • Star anise – 1 no
  • Biryani powder – 1 tablespoon
  • Coriander powder – 1 teaspoon
  • Evaporated milk – 1/2 cup
  • Water – 1 cup
  • Salt – As needed

Directions

1. Lamb Leg: Heat up cooking oil in a pan. Sauté sliced onion, garlic and ginger until fragrant. Add in cinnamon, cloves, cardamom pods and star anise and stir for a few minutes.

2. Once the onion has turn light golden brown, add in cumin and coriander powder. Stir until the oil has floated on the surface, for 3 minutes. Season with salt and sugar and leave the paste aside to cool.

3. Place lamb leg in a baking tray and rub the cooled paste all over it. Over with cling wrap and let it marinade in the fridge overnight.

4. Let the lamb leg comes to room temperature before roasting it. Preheat oven at 130°C and cover lamb leg with aluminum foil loosely. Roast the lamb leg, covered for 2 hours, and uncovered for another hour. Once done, remove from oven and set aside.

5. Biryani Date Rice: Melt ghee in a pot.  Sauté sliced onion, garlic and ginger until fragrant.

6. Add in cinnamon stick, cloves, cardamom pods and star anise and stir for another minute.

7. Add coriander powder and salt into the pot and continue stirring, until the paste has release the oil.

8. Transfer the paste into rice cooker pot and add in washed basmati rice. Pour in water and evaporated milk. Cook the rice following to the rice cooker instructions.

9. Once cooked, transfer the rice into big bowl and leave to cool slightly. Toss it with coriander and mint leaves, chopped dates, fried onion and cashew nuts.

10. Kurma Gravy: Heat up oil in a pot and sauté sliced onion, garlic and ginger for a few minutes. Add in cinnamon stick, cardamom pods, star anise and cloves and sauté for a minute.

11. Add in biryani and coriander powder. Once the oil has floated in the surface, stir in water and evaporated milk. Let it boil for a few minutes untl it thickens ups and season with salt accordingly.

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BANANA GINGER MEDJOOL DATES LOAF

BANANA GINGER MEDJOOL DATES LOAF

Serves: 6 | Prep Time: 10 min | Baking Time: 8 min

There’s plenty to Loaf about this recipe! Have it with butter, perfect start to your day! 

You Will Need

  • Unsalted butter, melted – 43g
  • Brown Sugar – 1 cup
  • Ripe banana, mashed – 3nos
  • Egg – 1 no
  • Ginger, grated – 1/2 teaspoon
  • Vanilla extract – 1 teaspoon
  • All-purpose flour – 1 1/2 cups
  • Baking soda, sifted – 1 teaspoon
  • Salt – A pinch 
  • Medjool Dates, desseded and chopped into smaller pieces
  •  

    Streusel

  • Castor Sugar – 1/3 cup
  • CInnamon powder – 1/2 teaspoon
  • Unsalted butter, softened – 1/4 cup
  • All-purpose flour – 1/2 cup

Directions

1. Streusel: In a bowl, place all the ingredients together. Using your fingertips, mix it well and it will resembles wet sand. Cover and place it in the fridge.

2. Preheat oven at 180°C and line loaf pan with parchment paper.

3. Using mixer with whisk attachment, beat melted butter with brown sugar for 3 minutes.

4. Add in mashed banana, egg, grated ginger and vanilla extract. Continue mixing until it has incorporated.

5. Fold in dry ingredients and fold in Medjool dates into the batter.

6. Transfer to loaf pan and top with streusel. Bake for 30 – 40 minutes, until a toothpick a toothpick inserted into the center comes out clean. Let the loaf cool before slicing.

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