Ingredients;
Taiwanese Mee Sua  150gm
Dark soy sauce (Caramel sauce) x 1 tbsp
Fresh coriander
Minced garlic 
Black vinegar

Oyster
Frozen oyster (Defroze) 200gm
Potato starch 1tbsp
Salt 1/2 tsp
Ice water 300 litre

Stock
Dried cuttlefish x 1
Water 1.5 litre
Chicken stock 1.5 Litre
Sliced ginger 20gm
Garlic 10 cloves
Bonito Flakes 40gm
White pepper 1 tbsp
Corriader x 1 tbsp
Light soy sauce x 1 tbsp
Rice wine (Hua Tiao Chiew) x 2 tbsp
Salt 2 tsp
Cornstarch 4 tbsp with 1/2 cup water

Preparations;
1. Soak cuttlefish in hot water for 10 mins. Remove and set aside. 
2. In another pot, add water and chicken stock, soak cuttlefish, ginger and garlic. Simmer for 30 min.
3. Turn of the heat, add in Bonito flakes, white pepper and peppercorn.
4. After 15 min, drain stock with sifter.
5. Add rice wine, dark soy sauce andligt soy sauce.
6. Blanch oyster with potato starch and salt to wash away dirt, cook, rince and set aside in cold ice water.
7. In another pot, boiled hot water, add mee sua to remove excess wheat flour for 2 min.
8. Transfer mee sua to the drained stock.
9. Add thickening cornstarch into the stock.
10. Serve mee sua with oyster, black vinegar and fresh coriander. 

Ingredients;
1. Okra 300gm
2. Dried shrimp 10 gm
3. Garlic 2 cloves (minced)
4. Cooking oil 2 tbsp
5. Sambal belacan 1 tsp
6. Sweet soy sauce 1 tsp
7. Soya sauce 2 tsp
8. Sugar 1 tsp
9. Lime juice 1 tbsp

Methods;
1. Rinse and drain okra, remove the stalks, arrange them on a steaming rack.
2. Soak dried shrimp in warm water for 10 min, chop coarsely.
3. Heat cooking oil in a wok, add dried shrimp to cook for 2 min, then add in minced garlic and stir fry for 1 min.
4. In a small bowl, transfer dried shrimp & garlic into the bowl, add in sambal belacan, sweet soy sauce, soya sauce sugar and lime juice. 
5. Steam Okra for 8 min.
6. Pour the mixture on the steamed okra.
7. Enjoy!

Ingredients;
1. Chicken thigh 2 pcs
2. 200 ml water
3. Huai Shan 12gm
4. Yu Zhu 10gm
5. Red dates 6 pcs (cut to half)
6. Goji berries 6gm
7. Chuan Gong 2 gm
8. Tang Gui 5 gm
9. Bei Qi 10gm
10. Pinch of salt

Methods;
1. Steam herbs for 5 min
2. Place chicken in aluminum foil together with the herbs
3. Put pinch of salt on the chicken thigh
4. Continue to steam for another 2 hours
5. Serve & enjoy!

Ingredients;
Potato x 6 pcs
Asparagus x 1bunch
Sweet corn x 1 unit
Spinach 30gm
Onion x 1 unit
Milk  400ml
Salt & black pepper to taste


Salmon fish  100gm
Salt 1/2 tsp
Sugar  1 tsp
Black pepper 1/2 tsp
Powder herbs  (Oregano, basil)1 tsp
Water 50ml

Preparation:
1. Salmon : Remove the skin, season with sugar, salt, black pepper, set aside.
2. Potato : Peel off the skin and cut into cube size.
3. Corn : Cut the corn off the cob
4. Onion : Cut into cube pieces
5. Asparagus :Cut into smaller pieces
6. Spinach :  Wash and set aside


Methods :

1. In a wok, put some oil, add in onions and potato and cook them for 2 min.  Add in the rest of ingredients; Asparagus, corn and spinach then add in 50 ml of water, close the lid.

2. Remove the lid when the mixture starts boiling, and place salmon fish on top of mixture, let it cook for 2-3 min.

3. Again, remove the lid, scope 1 cup of the mixture and set it aside.

4. Pour the remaining mixture on a blender, add in milk and blend them for 30 seconds or until creamy soup texture.

5. Pour the creamy soup texture to the pot, add in the 1 cup mixture, and cook them for 1 min, ready to serve with rye bread.
 

Ingredients;
Pork’s trotter x  2
Old ginger 200 gm
Young ginger 250 gm
Sesame oil 1 tbsp

Cheong Chan black vinegar 259ml
Sweet Vinegar 250ml
Light soy sauce 1 tbsp
Water 1.5 L

Palm sugar 80gm
Rock sugar 80gm
Hard boil eggs x 6 pcs
Garnish with fresh coriander

Methods;
1. Cut pork trotter into smaller pieces, and boil them for 1 min, transfer to cold water, drain and set aside.

2. Peel gingers and cut them into slices.

3.Heat up sesame oil in a wok over a medium heat, add in ginger slices and stir fry them until fragrant.

4. Add in pork trotters and stiry fry for 2-3 min (light brown) or coated with sesame oil.

5. Add in water and vinegar and soy sauce, sugar and hard boil eggs. Let all the liquid bring to a boil or until the pork trotter is tender, then turn of the heat and let it rest for 2 hours to allow the liquid to infuse into the meat.

6. Reheat before serving, garnish with coriander.

Note : If you prefer a more tender ginger, use young ginger.

Ingredients;
1. Cooked rice 200g
2. Oatmeal 50g
3. Tuna (In can)
4. Mayonnaise
5. Nori sushi sheets
6. Cucumber / eggs / ham / sweet corns / carrots

Methods;
1. Pour oatmeal into cooked rice and mix well. If you feel a little dry, add 1 -2 tsp of water.
2. Slice cucumber and set aside.
3. Place nori sheet, shiny-side down on parchment paper, using fingers, spread rice over nori in the center.
4. Continue to place tuna, mayonnaise, cucumber, eggs on top of rice, at the top layer, cover with some rice.
5. When you are done, fold them in a square shaped. cut them into half. 

Ingredients;
Minced Pork 250 gm
Prawns 500gm (peeled)
Spring Onion 1 stalk (chopped)
Sesame Oil 1 tsp
Salt 1/2 tsp
Pepper 1/4 tsp

Methods,
1.Minced pork and prawns together.
2. In a pot, place chopped pork and prawn together, add the rest of the ingredients and mix well.
2. Prepare wanton wrappers, place 1 tsp of mixture on each wanton wrapper
3. Pressed the mixture together and seal the wanton, repeat until complete.
4. Add wanton to boiling water, cook for 5 minutes or until the wanton is floating.
5. Drain & set aside.

Soup base / stock;
1. Boil anchovies and minced pork for at least 30 min.
2. Remove all anchovies and minced pork.
2. Add salt & pepper to taste.

Topping;
1. Spring onions
2. Crispy fried onions / Caramelized onions
 

Ingredients;
Tilapia fish (filleted) 450g
Season with fish sauce 1 tsp
Salt ¼ tsp
Pinch of pepper
Ginger strips 10 g

Dried cuttlefish 15g
Dried shrimp 15g
Ginger 20g - cut into strips
Chicken broth 1500ml (Optional : water)
Jasmine rice - 300gm
Cabbage (Wong Bok) - 5 slices cut into strips 
Fish sauce 1 tsp
White pepper ¹/2 tsp
Cooking oil 2 tbsp
Spring onions (Garnish)

Methods,
1. Soak both dried cuttlefish & shrimp in a hot bowl of water seperately for 10 min.Set aside the soaked water. Cut cuttlefish into smaller pieces & finely chop the shrimp.
2. Deep fried cuttlefish in oil until crispy, ground it into powder. 
3. Slice ginger into thin slice
4. Prepare fish into smaller pieces, season with fish sauce, pepper, salt and some ginger.
5. Heat up pot with cooking oil, place chopped dried shrimps, cuttlefish powder and ginger strips until fragrant.
6. Pour in soaked shrimp, cuttle fish water, & chicken broth.
7. Place rice into the pot, let it cook for 15 min in a medium low heat.
8. When it brings to boil, place fish on top of the rice.
8. Slice cabbage into strips, add into the cabbage, let it simmer for another 5 min.
9. Season with 1 tsp of fish sauce and pepper
10. Garnish with chopped spring onions when ready to serve.

Ingredients


Water 850 ml  
Instant jelly powder 3 tsp
Agar agar powder 4 ¹/2 tsp
250 ml water (e.g: extract pandan water / Sakura essence can add in etc) 
Organic rock sugar cane 200 gm (adjust to your own liking)
 
Preparation
Add 850 ml water, jelly powder and agar agar powder to a pot, then add 250 ml liquid, stir to combine. When it started to boil, boil for 1-2 min, remove from stove, reduce hit to 50 degree, pour into the mould, refridge until set, unmould. Decorate with edible plant base gold powder.

#桂花  #桂圆藍蝶花 #樱花荔枝 #香兰白龍果 #淡淡的清香 #中秋节 #人圆月下 #中秋快乐
#homemade #mooncakes #osmanthus #butterflypeaflower #cherrybloosomessence #lychee #longanfruit #pandan #dragonfruit

Ingredients;
Quinoa 1cup
Water 1 ¹/2 cup
Salt 1tsp

Salmon fish  1 slice
Salt 1tsp
(Optional) Paprika 1tsp

Olive oil 1 ¹/2 tsp
Cucumber 1- 2 cups dice
Feta cheese 50gm
Olive oil 
lemon juice 

Methods; 
1. Cook quinoa in water until boil for 15 min.Turn off the heat, let it sit for 5 min,
2. Pour in oil to a hot pan, cook salmon for 4 min each side. Remove from the pan.
3. Dice cucumber & place it in a bowl, add in feta cheese, olive oil & lemon juice and pinch of salt into the mixture.
4. Combine both cooked quinoa and & mixture. stir well.
5. Serve with salmon place on top of quinoa.
 

Ingredients;
Pumpkin 500gm
Pearl barley 100 gm
Pandan leaves x 4 blades (To tie a knot)
Rock sugar / brown sugar x 150 gm
Water 1.5 litre

Methods;
1. Steam pumpkin in a steamer, the skin of the pumkin turn darker and can easily pierce with a fork, or until it's soften [approximately 30 min].

2. Allow to cool for a little bit because you might not want to handle too hot, scrape out the flesh and place them in a bowl.

3. Mash it into puree and set aside. 

4. On another big pot, bring the water to boil, add in barley and pandan leaves.

5. Boil barley till soft, add in pumpkin puree and simmer for another 10 min, add in sugar to taste.

Note : You might want to soak your barley in the water for 2 hrs and wash out additional starch prior to this. You can wash them until the water runs clear.

这一期的佛学班，同学们的烹饪活动是寿司. 在班上，我让同学们先了解做寿司的常识，好让同学们有更深一层的了解。寿司的起源并非日本，而是东南亚， 东南亚人为了保存鱼类的新鲜，之后采用了一种独特的方法。首先把鱼的内脏清理干净，接着用盐去腌制然后放在米饭中，米饭有自然发酵的作用，然而能够保存鱼肉，数几个月后，鱼肉依旧可以食用，米饭可以扔掉。


由于米饭的发酵过程很长，加上扔掉米饭是很浪费的， 于是日本人便开始进行改进， 就使用醋来取代自然发酵。直到19世纪初，手捏寿司才出现。 同学们听完课后便已迫不急待的要去做寿司了。我与Sherine 老师让同学们排好队伍就到厨房去了。来到了厨房，同学们各分成小组， 分配好食材后，首先是由Sherine老师先实际操作一遍，同学们先观摩然后自己动手，Sherine 老师与同学们分享两种寿司的做法；

1. 卷寿司Maki-zushi : 在竹帘上面铺一层紫菜，再铺一层米饭，米饭上面放上配料，卷起来，然后切成小段。
2. 里卷Ura-maki : 在竹帘上面铺一层紫菜，再铺一层米饭，反过来，在紫菜上面放上配料，卷起来，外面可以洒一层芝麻， 然后再切成小段。

期间，同学们都聚精会神的看着，生怕错过了某一个重要步骤。然而，还没等老师完成所有的步骤，同学们已经迫不及待的开始试吃了，美味！接下来就是同学们自己动手做寿司了，材料如下； 竹帘，食物保鲜密封袋， 大米， 醋 / 苹果醋， 糖， 紫菜， 纯素牛蒡酥， 黄瓜， 红萝卜， 炒香的黑芝麻等个人喜好配料。

这次得烹饪活动不仅是学习做寿司而已，同学们还得把凌乱的桌子整理干净，清洗用过的碗盘，分工合作的把垃圾倒掉。同学们在相互合作的同时也增进了同学间的协作能力和信任， 而和睦相处是佛教的精华，也是世间人不可缺少的道德。纯素的寿司料理同时也提倡了同学们对素食的兴趣和基本的生活技能，戒杀生，尊重生命，主要的还是长养我们的慈悲心。

Ingredients:     

Part A
Red big chillies x 2 units (remove seeds)
Ginger x thumb size
Shallots x 5 pcs
Garlic x 3 cloves
Tumeric x about 1cm
Grilled shirmp paste x 1 ¹/2 tsp
Candlenuts x 3 pieces
Lemongrass x 1 unit
Cooking oil 70 ml

Part B
Prawn 100gm
Snapper Fish Fillet / Chicken 150 gm


lime leaves x 3 pcs
Tamarind juice x ¹/4 tsp
Grated coconut 50gm
Brown sugar x  ¹/2 tsp
Salt ¹/2 tsp
Pinch of pepper
Lemograss x 10 stalks.


Methods;
1. Part A : Remove the seeds of chillies and chop them into a smaller pieces, blend ginger, shallots, garlics, turmerics, grilled shrimp paste, lemongrass, candlesnuts and cooking oil. Blend the mixture until smooth.

Transfer mixture to a pan and cook them fragrant for 2 min. Add in lime leaves, juice of tamarind and set aside.

2. Part B: Blend prawn and fish / Chicken until smooth. Add in grated coconut, brown sugar, salt and pepper.

Add the cooked mixture (Part A) to Part B. Blend both together for 1 min.

Assemble;
1. Clean and remove the bottom white part of the lemograss
2. Shape the lemograss by hands and wrap them gently on lemongrass.
3. Prepare a non stick grilled pan and spray some oil with medium low hit.
4. Once the satay turns golden brown, it's ready to serve.

Be patience! It's going to be worth it. Enjoy!

Ingredients
2 cucumbers
2 carrots
1 tbsp salt

Paste;
100g shallots
4 cloves garlic
15g turmeric
3 candlenuts
1 stalk lemongrass
65g fresh chillies
40g dried chillies (soaked)
15g belacan

Venegar Mixture;
4 tbsp oil
150ml white vinegar
8 tbsp sugar
1 tbsp salt

250g ground peanuts
40g toasted sesame seed

Preparations
Cut cucumbers and carrots into 5cm strips, add salt, toss and leave it for at least an hour, strain carrots and cucumbers with a cloth.
Deseed and slice fresh chillies & lemon grass, add chillies & lemon grass, soaked dried chillies, belacan, shallots, garlic, tumeric and candlenuts to food processor, blend into fine paste.
Mix white vinegar, salt, sugar & stir till well combine.
Add 4 tbsp oil to pan and stir fry paste till fragrant, then add vinegar mixture.
Place cucumbers & carrots into a large bowl, then add 250g ground peanuts and 40g toasted sesame seeds. Transfer to container and refrigerate overnight.

Ingredients
(A)
1 cup (125g) Plain flour
1½ tsp Baking Powder
2 tbsp Sugar
 ½ tsp Salt

 (B)
1 cup (240ml) milk 1 egg, lightly beaten
1 tbsp melted butter or vegetable oil
½ tsp vanilla extract (optional)

Fillings: red bean paste (or other fillings of your choice)

Preparation
Combine (A) in a mixing bowl. Mix well.
Combine (B) in a measuring cup, mix well. Pour (B) into (A).
Hand whisk until mixture well combined.
Preheat pan
Brush both side of the pan with butter 
Add batter into the Taiyaki mold, add 1 tsp of filling in the center, cover with batter.
Fill up every corner of the mold.
Cover the pan immediately and flip to the other side.
cook over medium low heat for about 2 minutes each side or until cook (open the pan in between to check if the color has turned golden brown)

Ingredients
60gm carrots, julienned
60gm apple, julienned, squeeze out the juice
60gm pear, julienned, squeeze out the juice
60gm Japanese cucumber, julienned
60gm pomelo pulp
60gm sengkuang, julienned
60gm green vegetable, julienned
120gm peanut candy

Sauce
2 tbsp essence lime with liquorice
1 tsp sesame oil
1 tsp honey

Preparations
Place carrots, apple, pear, Japanese cucumber, pomelo, Chinese yam & green vegetable on a large plate. Sprinkle with peanut candy. Combine the dressing, pour on top.

Ingredients
1½ cups (300g) rice, rinsed and drained 8 cups
(1.9 litres) water

Choice of Condiments
Fried egg with soy sauce
Fried anchovies with soy sauce
Chicken floss
Chinese sausage or lap cheong

Others condiments (optional): Pickled mustard, braised peanuts, fermented beancurd, salted egg, chai poh omelette, steam tofu, fried long beans etc Preparation Combine rice and water in a large pot, bring to boil and reduce to medium heat, cook for 15-20 minutes.

Ingriedients
Apple Sweet potato
Tomatoes Fusilli pasta
Broccoli
Romaine lettuce 7 slices
Parmesan Cheese, grated

Preparations
Cut apple into cub sizes
Steam broccoli, transfer to ice water.
Steam potatoes, set aside, let it cool, peel off skin and cut into slices.
Add in 600ml water to the pan, a pinch of salt, boil pasta for 10 minutes, transfer to ice water. Assemble them by adding lettuce leaves, & top with grated cheese. Bon appetit!

Ingredients
1. Rice Vermicelli 1 bun
2. Liver Pork meat slices
3. Spring onions
4. Chinese parsley (optional)
5. Bok Choy (Optional)
6. Fried shallots

Broth
7. Pork 100 gm
8. Anchovies 10 pcs
9. Ginger 2 slices

Preparation
1. Soak noodles in lukewarm water, set aside.
2. Prepare 700 ml water, add in ginger, anchovies, and pork, bring to vigorous boil.
3. Cook liver & pork meat slices.
4. Bring the noodles to boil for 5 minutes, transfer to a bowl.
5.Top noodles with liver, pork, spring onions & fried shallots
6. Ladle about 2 cups of soup into the bowl.