Fruit Salad With Homemade Tamarind Dressing 东南亚风味水果沙律

Fruit Salad with sweet and tangy homemade tamarind dressing, add some chopped red chilies/ bird's eye chilies for extra hit! So appetising and refreshing.

During school day when I have breakfast alone at home, this is the kind of breakfast that I'd prepare for myself. Besides serving as breakfast, it's ideal to serve as appetiser or side dish. This is my kind of super food that is high in fibre, antioxidants, vitamin and minerals that keep my tummy clean and flat ;)



Ingredients: 
材料

(A) - Peel and cut into chunks 去皮，切块

200g Fresh Pineapple 新鲜凤梨 200克

1 Pear 梨 1粒

1 Japanese Cucumber 日本黄瓜／青苹果 1粒
(or green apple)

1 Ripe Mango 熟芒果 1粒

3 Dried Tomato 番茄干 3粒




(B) - Salad Dressing 沙律酱

1 Finely Chopped Red Chili 红辣椒/ 指天椒 1条，切碎
(or bird's eye chili)

3 tsp Tamarind Paste 亚三膏 3小匙

5 tsp Sugar 细砂糖 5小匙

3 tsp Lemon Juice 柠檬汁 3小匙

Zest of 1 Lemon 柠檬皮削，用一粒柠檬的皮  

2 tbsp chopped Pistachio Nut 开心果／花生碎 2汤匙
(or peanuts)

1g Salt 盐 1克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！  



Method:

1. Mix all (A) and (B) ingredients separately. 
将（A）和（B）材料分别混合拌均。

2. Pour (B) into (A). 
将（B）倒入（A）。

3. Mix well and serve. 
混合均匀，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Inspired by celebrity chef - Gordon Ramsay. Thank you!

Herbal Infused Taiwanese Three Cup Chicken 滋补药膳三杯鸡

Herbal infused Taiwanese Three Cup Chicken 滋补药膳三杯鸡 - A delectable dish that pair really well with rice. This recipe was adapted from here , I have replaced the sweet soy sauce with rock sugar and light soy sauce, added some Huiji Waist Tonic to enhance the flavour and elevate the nutrition of this dish. 

Ingredients: 材料

370g Chicken drumstick (bone in) 带骨鸡腿肉 370克

18g Sesame Oil 麻油 18克

5 cloves Garlic, pounded 蒜头 5颗，拍烂

5 slices Ginger 姜 5 片

Handful of Thai Basil Leaves 九层塔 适量

1 tbsp Red Chili (julienne) 红辣椒丝 1 汤匙

Optional: Mix a pinch of corn flour with water 少许玉米粉加水勾芡，可以不放 


Sauce: 酱汁

1 tsp Dark Soy Sauce 黑酱油 1小匙

35g Soy Sauce 酱油 35克

40g Shao Xing Hua Tiao Wine 绍兴花雕酒 40克

15g Rock Sugar 冰糖 15克

10ml Huiji Waist Tonic  汇集补腰精 10毫升
(This product is not suitable for pregnant women and babies. You may omit this if needed. 孕妇／婴儿不适宜服用，可以不放。)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Heat sesame oil in a skillet. Be careful not to burn the oil.
热锅，加入麻油，稍微加热。不要太热。

2. Add in ginger and garlic. When the oil is bubbling, add in chicken. 
加入姜片蒜头。当油开始起泡，加入鸡肉。

3. When the bottom of the chicken is slightly brown, flip over and continue to cook until both sides are slightly brown.
把鸡肉的两面稍微煎香。

4. Add in all the sauce ingredients. Cover and let it simmer for 1 minute. 
加入所有酱料，盖好闷1分钟。

5. Remove the lid, add in basil leaves and red chili, stir in corn starch, if using. The corn starch is optional, you can omit this and let it simmer a little longer until the sauce is thicken.
把锅盖打开，加入九层塔和红辣椒，再勾芡。如果不要勾芡，就焖至收汁。即可。

6. When the sauce is thicken, remove from heat. Serve warm with steamed rice.
建议配白饭吃。味道很棒，很下饭的一道菜。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

Nata De Coco Mango Pudding 椰果芒果布丁

Nata de coco is chewy, translucent and the texture is similar to jelly that is produced by the fermentation of coconut water. Originated in the Philippines, nata de coco is most commonly used in sweetened desserts and it pair perfectly with pudding, ice cream and fruit cocktails.

In this recipe, I paired it with mango pudding. Why? because it taste really good and adds a nice chewy texture to the creamy pudding. 

This recipe was adapted from here. I adjusted the recipe to yield softer and creamier pudding. If you like pudding that can be un-mould, click here to get the recipe. If you love creamy pudding that serves right in the cup, you may continue to read and try out this recipe. ;)

Ingredients: 材料

(A)

40g Water 水 40克

1 tbsp Gelatin Powder 吉利丁粉 1汤匙


(B)

260g Mango Puree 芒果泥 260克

1 tsp Lemon Juice 柠檬汁 1小匙

60g Mango Cubes 芒果果肉 60克，切粒

70g Nata De Coco 椰果 70克

70g Sugar 细砂糖 70克

110g Water 水 110克

82g Whipping Cream 动物性鲜奶油 82克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. In a small bowl, sprinkle gelatin over water. Set aside for 10 mins.
将吉利丁粉撒在40克水面，待10分钟。

after 10 mins...

2. Meanwhile, prepare the mango puree, add 3/4 tsp lemon juice to mango puree, mix well. Add the remaining 1/4 tsp lemon juice to mango cubes, mix well, set aside.
将芒果用搅拌机打成泥状，过筛，加入3/4小匙柠檬汁备用。另外，将1/4小匙柠檬汁加入芒果粒，备用。

To prepare mango puree, blend the fresh mangoes and strain through a sieve.

3. When the gelatin is fully bloom, heat water and sugar in a saucepan. Bring to a boil and simmer until sugar is fully dissolved. 
将糖和水放进锅里，煮滚，转小火煮至糖融化，熄火。

4. Turn off heat and add in soaked gelatin, stir until the gelatin is fully dissolved.
加入吉利丁，搅拌至融化。

5. Stir in mango puree and whipping cream. 
加入芒果泥和动物性鲜奶油。拌均。

6. Pour the mixture evenly in the prepared ramekins/ pudding cups. Add in some mango cubes and nata de coco. Cover and keep in the refrigerator for at least 4 hours. Garnish with some mangoes and nata de coco, serve chilled.
倒入布丁杯，加入芒果粒和椰果，盖好放进冰箱4小时。加上一些芒果粒和椰果装饰，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Cantonese Dry Fried Prawns aka Har Lok In Huiji Waist Tonic Sauce 广式干煎药膳虾碌 - Product Review

"I am not a fan of herbal tonic." That's what most youngsters and those in their 20s would say.  When you're getting older, especially women after 30yo, eventually, your body will alert you with some common symptoms such as backache, knee pain, muscle stiffness, fatigue, numbness, grey hair and so on. This is the time you need some tonic to get your 'engine' working properly. 

You may have heard of this, one of the popular herbal tonic in town - Huiji Waist Tonic that's made in Singapore from a GMP certified factory. This tonic helps to strengthen the body and waist, relieve aches in the waist and knee, improve blood circulation, nourish and darken hair. It's a ready-to-consume tonic and it's free from preservatives, artificial colouring and flavouring.

Apart from drinking the tonic as suggested 20ml twice a day, actually I would preferred to add it in my cooking, it taste really good in dishes! Unlike most TCM, Huiji Waist Tonic isn't bitter at all although there's no cane sugar added in it. It is mild in nature and fragrant in scent that makes it perfect to be added in cooking or just drizzle the tonic in soup or steamed dishes to enhance the flavour. By adding the tonic in dishes, it elevate the taste and at the same time, the family gets to enjoy the benefit of Cordyceps, Ginseng, Du Zhong, Dang Gui, He Shou Wu and Da Zao by consuming the delectable home cooked food. 

Sharing here is one of my Huiji Waist Tonic dish - Dry Fried Prawn aka Har Lok. It's an easy and absolutely tasty dish that everyones love, even my little boy who is 'anti-TCM' gives 2 thumbs up! 



Ingredients: 
材料

6 Large Prawns (deveined) 大虾 6只 （大概200克，去内脏）
(about 200g) 

1/2 tbsp chopped Garlic 蒜茸 1/2 汤匙

1/2 tbsp chopped Chili 红辣椒碎 1/2 汤匙

1/2 tbsp chopped Shallot 小葱头（剁碎） 1/2 汤匙

3 slices Ginger (Julienne) 姜 3片（切丝）

Some oil for cooking 油 适量

Some chopped spring onion and chilies for garnishing 青葱碎，红辣椒碎 少许

Note: If you like it hot and spicy, use chopped bird's eye chili aka chili padi. 
喜欢吃辣的，可以用指天椒代替红辣椒

(A)

1/4 tsp Salt 盐 1/4小匙

1/4 tsp White Pepper 胡椒粉 1/4小匙


(B) - mix in a bowl, set aside. 拌均，备用

1 tbsp Oyster Sauce 蚝油 1汤匙

1/2 tsp Plum Sauce 梅子酱 1/2小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

1 1/2 tsp Sugar 细砂糖 1 1/2 小匙

10ml Huiji Waist Tonic 汇集补腰精 10毫升
(This product is not suitable for pregnant women and babies. You may omit this if needed. 孕妇／婴儿不适宜服用，可以不放。)


1/4 tsp Corn Flour 玉米粉 1/4 小匙

1/2 tbsp Water 水 1/2 汤匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method: 步骤

1. Wash and dry the prawns with kitchen towels. Toss the prawns with seasoning (A). Let marinate for 15 minutes. 
将虾洗净，抹干。加入（A），拌均。腌15分钟。

2. Heat oil in a skillet, pan fry the prawns until 90% cooked.
烧热油，加入虾，煎至90%熟。

3. Transfer the prawns into a bowl, set aside. The remaining heat will continue to cook the prawns.
离火，备用。

4. Use the same skillet (no washing needed), heat some oil, add in chopped garlic, chilies, shallots and ginger, fry until fragrant.
同一个锅里，烧热油，炒香蒜茸，红辣椒，小葱头和姜。

5. Add in the cooked prawns and (B).
加入虾和（B）。

6. Quick stir to combined and when the sauce is thicken, garnish with some chopped spring onion and chilies. Remove from heat, serve warm.
迅速拌均，收汁，撒上青葱碎和辣椒碎，即可上碟享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!