Pan Fried Fish with Butter, Garlic and Lemon Sauce

Love this taste ... butter, garlic and lemon are great combination. The garlic infused butter taste superb.

Ingredient

Fish

Butter

Garlic, minced

Lemon juice to taste

Salt & pepper to taste

Method

1) Season fish with salt and pepper to taste.
2) Pan fry fish till cooked to whatever texture you prefer. My girls like it crispy. You can steam the fish too instead of pan-fry. Dish out and set aside.
3) Melt butter and fry garlic with butter till slightly brown in low heat. 
4) Pour the garlic infused butter onto the fish while it is hot. And squeeze lemon juice onto fish.
5) Serve hot ... Love the garlic infused butter taste.

Homemade Muah Chee in 10 Minutes

This is such a simple snack to make, no one should ever need to buy this again!

Ingredient

120gm glutinous rice flour
180gm water
2 tablespoon oil (I used 1 tablespoon canola oil, 1 tablespoon sesame oil)

150gm grounded peanut/castor sugar mix (sugar to your own taste)

Method

1) Mix glutinous rice flour, water and oil in a microwaveable bowl until it became watery paste.

2) Microwave the watery paste at "high" for 3.5 minutes. By now you would have the thick white sticky paste.

3) Scoop out the thick paste, put into the peanut mix, use kitchen scissor to cut the paste into bite size.

4) Coat the paste with more peanuts and serve.

Note: 
1) The amount here makes about 3-4 packets sold outside, which is too much for 4 of us. I would half the ingredient next time.

2) Have to eat fresh. Glutinous rice paste turned a bit harder after a few hours.

*I have adapted this from a fellow blogger site but I forgot to keep the link. If you found that this is similar to yours, then yes it probably is yours and I thank you for sharing your recipe! Please do email me so I could add a link to refer back to your site.

Pandan Chiffon Cake

Cake top was perfect when hot off the oven and will shrink a little after cooled.

Still light and fluffy, but not too dry nor too oily.

Ingredient

60g egg yolks (about 4x55gm eggs)

25g castor sugar

20g corn oil

65g fresh pandan juice

80g cake flour

1/8 tsp salt

* I omitted the baking powder from the original recipe. The batter still rises substantially, just like with baking powder.

150g egg white (about 5x55gm eggs)

60g castor sugar

Method

Egg yolk mixture:

1) Using hand mixer, whisk egg yolks and 25g castor sugar till thick and pale.

2) Add corn oil and continue to whisk till well combined.

3) Add fresh pandan juice and salt. Continue to whisk till evenly mixed.

4) Sift cake flour into the mixture. Change to a wire whisk and whisk till just evenly mixed. Set aside.

Egg white (meringue):

1) Wash mixer whisk thoroughly. Ensure no residue of oil and water on whisk.

2) Whisk egg white till it foams up (small air bubble).

3) Gradually add 60g castor sugar while continuing to whisk. Keep whisking till firm peak.

4) Preheat oven to 160 degree C.

5) Add egg white to yolk mixture in 3 batches. Use wire whisk to mix gently (not whisk) till mixture is just evenly mixed without streaks of egg whites. 

6) Use a spatula, dig into the bottom of the mixture and use the folding method to ensure the oil and pandan juice at the bottom of the bowl are well mix. Make sure this is done gently to ensure the meringue doesn't collapse. Bottom of cake will be densed if the oil and pandan juice sank and sit at the bottom of pan.

7) Tap the bowl gently against table top to get rid of big air bubble before pouring into cake pan.

8) Pour mixture into cake pan slowly to burst the remaining small bubbles in the mixture.

9) Gently wiggle the cake pan or use a spatula to level the top. Levelled top will produce less crack during the rising when baking in the oven.

10) Bake till cake is golden brown and slightly springy, about 30min (according to my oven behaviour).

11) When done, remove from oven and immediately cool on wire rack with the cake pan turned upside down. 

Note: Cover top of cake during start of baking, leaving room for cake to rise. Remove cover during last 5 minutes to brown the top.

Adapted from: http://kitchentigress.blogspot.sg/2013/07/orange-chiffon-cake-video-recipe.html

Cheese Chiffon Cupcake

This is suppose to be a cotton cheesecake. But since I was lazy to wash the cake pan, I modified the temperature and timing and baked in baking cups instead. It turned out great! The only thing that is no so good is the colour. My oven has very uneven temperature therefore the top did not browned as proper as I want it to be.

I should seriously consider getting a proper oven

Ingredient

80 ml milk

40 g butter, cut into small pieces 

140 g full-fat cream cheese block, cut into small pieces 

50 g cake flour, sifted

15 g corn flour, sifted

⅛ tsp salt, mix evenly with sifted cake flour and cornstarch

75 g egg yolks 

180 g egg whites 

90 g caster sugar

Method

1. Melt milk, cream cheese and butter over a double broiler. Cool the mixture.

2. Add in egg yolk, mix evenly. Then sieve the mixture so that it becomes silky smooth.

3. Add in sifted cake flour, corn flour and salt. Mix till just even. Do not over mix.

4. Beat egg white till bubble become small. Slowly add in sugar while continue to whisk the egg white till soft peak.

5. Mix egg white into cream cheese mixture in 3 batches. Ensure mixture is mixed evenly with no streaks of egg white. The butter in the cream cheese mixture may also have settled at the bottom during this stage. Use the spatula "dig" from the bottom and fold the batter. While doing all the mixing and folding, you have to ensure the egg white does not deflate (batter becomes watery). Ok it sounds contradictory and difficult, but with practice it is actually quite easy.

6. Bang the bowl on worktop 3-4 time to burst big bubbles in the batter.

7. Pour batter into baking cup. Wiggle the baking cup to level the batter. Levelled batter less crack.

8. Transfer baking cups into oven then cover the top loosely with a layer of baking paper.  This is to prevent the top being burnt before the cake is done as the top brown very easily. Leave ample room for the cake to rise and not "touch" the baking paper.

9. Bake in preheated oven at 160 degree C for about 60 minutes. Remove the cover 10 minutes before it's done to brown the top (self note: cake top will be sticky when cooled if it's not brown long enough).

10. Once done, cool on wire rack.

Adapted from: http://kitchentigress.blogspot.sg/2012/10/cotton-soft-japanese-souffle-cheesecake.html

Plain Pan Cake

Girls love this plain and simple pancake. They will eat it all up before I even manage to finish frying. It's plain and simple but it takes patience and time because you have to fry the pancake one by one.

It has a crunchy side rim, with springy centre. I love this too ...

Ingredient (Makes about 30 pieces of the size in the photo)

2 cups plain flour

1/2 cup brown sugar

1 egg

2 cups water

Method

1. Combined all ingredient. Whisk till no lumps.

2. Heat oil in pan. Scoop a spoonful of batter and drop onto the oil. Fry both side till golden brown. Do not over fry as pancake will become hard. Depending on the size of the pan, you can drop 4-5 spoonful each round. You may need to add oil after each round.

Plain Fried Egg

Ta da ... 5 years old also can make this. My children all time favourite!

Ingredient

Eggs, as many as you wish ... LOL
Salt to taste 
* You can omit salt if you do not want your child to have salt intake. But I think a little bit is no harm at all and the egg won't taste too dull with some salt.

Oil for frying (I used olive oil)

Method

1) Beat eggs and salt together thorougly.
2) Pour egg mixture into heated pan, then just pan fry it. Do not pour all in at one go. 

Honey Garlic Chicken

Whipped this up randomly on the fly because I don't know what to cook today. Not bad for a random dish ...

Think it would taste good too with some sliced ginger

Ingredient

300gm chicken breast, sliced or cubed
6 cloves garlic, minced
3 tablespoon honey
1 tablespoon soy sauce
1 teaspoon shaoxing wine
1 teaspoon white vinegar (any type of vinegar, apple cider or rice)
1 teaspoon sesame oil
1/2 cup water
1 teaspoon corn flour
Oil for cooking

Method

1) Heat oil in pan. Fry garlic in low heat until slightly golden. Careful not to over fry as it will turn bitter.

2) Dish out the garlic and set aside. Leave some of the garlic infused oil in pan.

3) Add chicken into pan and stir-fry for 2 minutes.

4) Then add in water, honey, soy sauce, shaoxing wine, vinegar and sesame oil. Mix well in pan.

5) Let the sauce simmer for 2-3 minutes. Then add in corn flour and stir well to thicken the sauce.

6) Dish out and garnish with fried garlic. 

Mini Sausage Bun

又来啦 ... made with bread flour this time and texture is better than with plain flour. All finished by the kids during teatime. 

Can be done in about an hour, including the proofing time

My nth batch of sausage bun =)

Ingredient 

Makes 10 small buns

125gm bread flour (plain flour also can)
13gm cake flour
8gm instant dry yeast
8gm milk powder
20gm caster sugar
1/4 tsp salt
50ml warm water (microwave High for 10 seconds)
40ml warm milk (microwave High for 10 seconds)
20gm butter, softened at room temperature
Whisked egg & some milk, for egg wash

Method

1) In mixer bowl, combine water, milk, yeast and sugar and allow it to rest for 15 minutes. It will become frothy on top and watery below the froth.

2) Using dough hook, mix in the bread flour, cake flour, milk powder, and salt to the rested yeast mixture. Knead until ingredients are incorporated. About 3 minutes.

3) Add in butter, continue to knead until dough is soft and smooth. About 10 minutes. The dough will still be a little sticky.

4) Oil hands and divide dough equally to 10 balls. Flatten the dough ball and wrap the sausage.

5) Place the dough with wrapped sausage on baking pan. Let it rest for 10 minutes.

6) Glaze with egg wash.

7) Bake in preheated oven at 160 degree C for 15-20 minutes. I put a layer of aluminium foil between the oven and the top of the buns so that it doesn't burn too quickly before the bun is done baking. My oven always act up on me and it has very uneven temperature ... LOL

I find the fast method used too much yeast for my liking. So I have combined another recipe so that I could make a more buttery bun with the least time required.

Adapted from:

Butter Bun - Used the ingredients here

40min Bread Roll - Used the method here

Macaroni

When I am too lazy or too busy to cook, this will be served. Cook pasta in boiling water, add the pasta sauce and voila dinner is ready. Sometimes I would add some steamed sausages and french bean just to make it not so plain.

I don't really like it because the pasta sauce is store-bought. All store-bought would have some amount of preservative. But girls love this dish, even when it is just plain macaroni and the sauce. Guess all kids love "fast food" ... 

Sometimes I fold in shredded cheese just before I dish out to serve.

Ingredient

200g Elbow macaroni (or any amount you want to make on the day)

2 sausages, cut into small pieces

Some french beans, washed and also cut into small pieces

Store bought pasta sauce

1 tablespoon brown sugar

Method

1) Boil a pot of water till bubbling. Then add generous amount of salt into water.

2) Add in macaroni and cook according to the packet timing instruction. 

3) While macaroni is cooking, steam or stir-fry the cut sausages and french beans.

4) When macaroni is cooked, drained. Then add in sausages and french beans.

5) Add in pasta sauce & sugar. Sauce amount according to your liking. My kids like it slightly less sauce.

6) Dish out and serve.

Mixed Fruits/Vege Juice aka The Tummy Cleaner

My friends asked if I get "lao sai" (diarrhea) from drinking this ... LOL. Answer is no, I did not. Even my kids, including the 3.5 years old drank and loved it!

So this is my own creation from all the leftover vegetables and fruits in my fridge ... haha

I kept the juice in an airtight container and chill in fridge. Airtight container can minimise oxidation 

Ingredients

2 carrots

3 oranges
2 green apples

6 stalks celery (I feel this is essential ingredient because the taste is super nice when juiced with carrots, oranges and green apples)

1/2 tomato

1 capsicum

1 cucumber

Method

Clean and juice everything together using a juicer. Please do not add water nor sugar. It tastes superb on its own!

Stir-Fry Spinach with Garlic

This is a variation of Stir-Fry String Bean with Garlic. You can basically change the base to any vegetable of your choice.

Ingredient

A packet of spinach, washed

4-5 cloves of garlic, lightly chopped

1 tablespoon oyster sauce

1/2 cup water (more if you prefer more sauce)

Salt to taste

2 tablespoon olive oil

Method

1) Heat oil in wok with medium heat. Add in garlic and stir fry till slightly brown.

2) Add in spinach and stir fry in high heat for 1 minutes.

3) Add water to desire amount of sauce. Cover wok and let it simmer for another 2 minutes.

4) Add in oyster sauce and salt. Stir to well mixed and dish out.

Fried Rice Vermicelli (炒米粉)

Ingredients

Rice vermicelli (Forgot to check how much was used LOL ... guess it's up to individual)
200gm minced meat, seasoned with salt and pepper
Some vegetable (I used my leftover cabbage)
1 egg
2 clove garlic, minced
Oil for cooking

*Can add basically anything you like, e.g. dried shrimps, fresh shrimps, carrot. But I only put simple ingredients because girls only like the vermicelli and will pick out basically all other things except the egg.

Seasoning:
2 tablespoon soya sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon dark soya sauce
1/2 worcestershire sauce
3/4 cup chicken stock (more if vermicelli too dry)
Pepper to taste

Method

1. Heat oil and fry egg. Use the laddle to keep stirring the egg in the pan to cut it all up to small pieces. Dish out and set aside.

2. Using same pan, heat oil and sauté garlic till fragrant.

3. Add minced meat. Continue to stir fry and break up the meat, until 80% cooked.

4. Add the vegetable. Continue to stir fry for another minutes.

5. Add the rice vermicelli and continue stir-fry.

6. Then add in the seasoning and mix well. If it's still too dry, add more stocks then adjust the taste accordingly.

Steamed Cod Fish in Bean Paste and Ginger

Frozen cod fish. So I have to get rid of the fishy smell before steaming it. And because I am still worried of the fishy smell, I decided to make a stronger base for it. Ginger, chilli, onion, bean paste ... all the ingredients with strong taste had been used ... LOL . If the fish still "smell", at least the ginger and bean paste can cover smell ...

Ingredients

2 pieces of cod fish fillet

Some salt to rub onto the fish

Some corn flour to rub onto the fish

1 tablespoon crushed bean paste

2 tablespoon minced ginger

1 small red chilly, sliced thinly

2 shallots (or 1 small red onion), chopped

1 tablespoon soya sauce

2 tablespoon oil 

Method

1. Give fish a milk bath one hour before cooking. 

2. Clean fish, pat dry. Rub salt on the fish, and then pat some corn flour on it.

3. Place some ginger on a steaming dish, place fish on top.

4. Put fermented bean paste on top of the fish just like spreading peanut butter on bread, generously. Sprinkle sugar on top.

5. Add the rest of the ginger and also sliced chilly on top of the bean paste.

6. Bring water in the steamer to a boil and steam fish over high heat for 8-10 minutes. 

7. While the fish is steaming half way, heat oil and brown the onion. 

8. Add soy sauce to the onion and bring to boil.

9. When fish is done, remove fish from the steamer, pour away excess steaming liquid.

10. Drizzle hot onion oil and soy sauce mixture over, and serve immediately.

Stir Fry Cabbage with Dried Shrimps and Garlic

Like the crunchy cabbage so much!

Ingredients

1 small cabbage, washed and cut according to your liking

1 tablespoon dried shrimps, lightly chopped

4 cloves garlic, lightly chopped (I love garlic!)

1 tablespoon oyster sauce

1/2 cup water

Salt to taste

1 tablespoon oil

Method

1. Heat oil in pan.

2. Add garlic and dried shrimps. Stir fry in low heat till lightly brown and fragrant.

3. Add cabbage. Stir fry for 2-3 minutes.

4. Add water. Let it simmer for another 2-3 minutes.

5. Add oyster sauce and salt. Continue to stir-fry for a minute or so. (Do not overcooked the cabbage to maintain it's crunchiness)

6. Dish out and serve ... 

Nyonya Stewed Spare Ribs

This one is so easy you can't go wrong with the taste. Next round I would add a little bit of black bean sauce, reduce the water and tamarind juice, then it would probably taste like Tim Ho Wan's pork rib ... LOL

Ingredients

450g pork (I mixed spare ribs and lean meat)
100g shallots, skin peeled (I used small red onion)
2 medium fresh red chilies, seeded and sliced lengthwise (I reduced the amount for the kids. But this dish would taste even better if more spicy using the dried chilies)
4 cups water
3 tbsp taucheo/bean paste
2 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar or to taste
Salt to taste

Method

1. Heat up a stew pot with 4 cups of water and bring it to boil.
2. Add shallots, chilies, and pork ribs into the water.
3. Add taucheo (bean paste) and bring it to boil.
4. Lower heat to low and cover with a lid. Slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
5. Add tamarind juice, sugar, and salt to taste.
6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.

Original recipe: Rasa Malaysia - Nyonya Stewed Pork Ribs

Chicken Floss Butter Bun

This was a premium when I was a little girl. It was too expensive to afford. I remember the chicken floss filling those time were abundant. Nowadays I wouldn't even want to buy it from those expensive bakery because the filling is just pathetic! Oh and they put the chicken floss on top of the bun instead of stuffing it inside! Why did they do that? Because it's easier to mass produce? I seriously have issue with them putting it on top ... LOL ... I like the chicken floss IN the bun, not on top of it.

Never had I imagined I will be able to make this bun myself ... I am proud of myself ... haha

The bun looks odd in shape because I did not let the dough balls proof in a proper size baking pan. So it went out of shape when it rise

Ingredient 
Makes 10-12 small buns

125gm bread flour (plain flour also can)
13gm cake flour
8gm instant dry yeast
8gm milk powder
20gm caster sugar
1/4 tsp salt
50ml water, about 36C/97F
40ml milk, about 36C/97F (or omit water and use 90ml milk)
20gm butter, softened at room temperature
whisked egg, for egg wash


Method 

1) In mixer bowl, combine water, milk, yeast and sugar and allow it to rest for 15 minutes.

2) Using dough hook, mix in the bread flour, cake flour, milk powder, and salt. Knead until ingredients are incorporated.

3) Add in butter, continue to knead until dough is soft and smooth. About 5-8 minutes. The dough will still be a little sticky.

4) Oil hands and divide dough equally to 10-12 balls. Shape into balls with smooth top and fold the bottom together. Or flatten the dough, put chicken floss on the dough, then wrap it up and seal the seam properly.

5) Place the dough balls in a baking pan. Let it rest for 10 minutes.

6) Glaze with egg wash.

7) Bake in preheated oven at 160 degree C for 15-20 minutes. Original recipe uses higher temperature. My oven is slightly hot so the top was burnt before it was done. So at 160 degree C the bun came out just nice.

I have used the following 2 recipes so that I could make the butter buns using the fast method.

Adapted from:

Butter Bun - Used the ingredients here

40min Bread Roll - Used the method here

Pan Fry Rosemary Chicken Fillet with Sauté Onion

Ingredient

200gm chicken fillet, pounded so that all have similar thickness
1/2 cup flour, seasoned with salt and rosemary herb (I used dried rosemary)
1 small egg, beaten with 2 tablespoon of water
Salt and pepper to taste
Olive oil for frying

1 small onion, sliced
1/2 cup water
1 teaspoon of flour

Method

1. Season chicken fillet with salt and pepper on both side.
2. Dip seasoned chicken fillet in egg wash, then coat it with the flour. Do this for all fillet. Set aside.
3. Heat oil till pan is slightly smoking.
4. Pan fry fillet in medium heat for 3-4 minutes.
5. Turn the fillet, continue to fry for 2 minutes. Add oil if necessary. Dish out and set aside.
6. Use the same pan with the leftover oil, add in the onion and sprinkle with salt. Cook onion until soft and brown.
7. Add in flour and water. Mix well until sauce thicken.
8. Pour the onion and it's sauce onto the chicken fillet. Serve ... 

Spicy and Sour Gai Choy (Chinese Mustard) Soup 酸辣介菜

Ok, I said no grandmother stories, but this one is different. I want to keep this story before it is lost in my memory ... 

Was looking through my FB post and found this dish made by my mom on 26 May 2012. She was already very ill during that time, suffering from cancer. But she was a very tough woman and cooked this absolutely delicious dish for me because I said I was craving for it. I have tried many different places that sell this dish and none came close to the one my mom made.

And since it was just a spontaneous craving, mom had to buy those BBQ meat, instead of using the leftovers which usually the case to make this dish. And even the Gai Choy is not easy to find because it usually only available during CNY. 

We both knew quietly that probably this would be her last time cooking this dish for us. She wanted to show me how to cook this so that I can do it on my own when she is no longer around ... 

And so, this was not cooked by me, and it's the last time mom cooked this dish. I love you mom, if you are somewhere up there watching us ... 

In memory of my mommy ... It's absolutely the most delicious dish in the whole wide world! I could not find any selling out there that can match her's.

Mom’s Recipe

3-5kg gai choy (the star of this dish. I can finish all 5kg on my own)

1 packet tamarind paste, add water to make liquid enough for the soup.

Asam skin (tamarind peel), few pieces to taste

Dried chili, few pieces  to taste

Fresh chili (optional. I will omit this because dried chili is spicy enough for me)

Roasted pork rib, shoulder and meat (or any leftover meat & bones after your feast!)

2 fresh chicken bone

2 whole garlics 

Cane sugar & soy sauce, to taste

Method

1. Wash gai choy thoroughly. Drain and set aside.

2. Boil all meat with water for 2-3min, then drain water. Set aside. (Do not boil too long coz the taste will become bland)

3. Add in asam liquid and all other ingredient except mustard. Boil for 30min in medium to low heat. Add water if it reduces too much.

4. After 30min, add in gai choy.

5. Then add sugar and soy sauce to taste. Simmer till gai choy is soft.

Sweet and Sour Chicken (Deep Fried)

This is quite a time consuming and troublesome dish to make ... well to my standard la. I have omitted the onion and pineapple cube in this dish, otherwise it would look even nicer and more colourful ...

Ingredient

200gm chicken fillet, cut to bite size
1/2 capsicum, cut to bite size
1 small tomato, cut to wedges
2 cloves garlic, lightly chopped

Marinate
1/2 tablespoon soy sauce
Some chopped garlic
Some chopped ginger
Some salt to taste
1/2 egg
1 tablespoon corn flour

Seasoning
4 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoon tomato sauce
3 tablespoon water

Method

1. Mix chicken with marinate. Put in hot oil and deep fry over medium heat until surface turns golden brown (careful not to over cook as the meat will turn hard). Dish out and set aside.
2. Drain the oil and leave some in the wok. Put in capsicums and stir-fry with medium high heat for 2 minutes (or longer if you want it softer). Add in tomato and continue to stir-fry for a minute. Dish out and set aside.
3. Using the same wok, put in garlics and sautee until fragrant. Add in seasoning and stir-fry until sauce boiling.
4. Add in deep-fried chicken, stir-fry until sauce thicken.
5. Switch off heat and add in the capsicum and tomato. Mix well so that all coated with sauce.
6. Dish out and serve ....  

Stir-fry String Bean with Garlic

Very simple and chinese stir-fry, but it's one of the girls' favourite. You wouldn't believe their other favourite dish is just plain fried egg!

Honey Soy Baked Chicken

I used chicken drummets the first round with the modified recipe

Mid-joint wings second round. Girls prefer the mid-joint wings ...

Ingredient

8-10 chicken drummers or mid-joint wings

2 tablespoon honey

1 tablespoon soy sauce

1 tablespoon sesame oil

1/2 tablespoon dark soy sauce

4 cloves garlic, minced

Some ground ginger

Method

1) Use fork poke the chicken a few times. This allow the marinate to sip inside the chicken.

2) Marinate chicken with all ingredient, preferably overnight in the fridge.

3) Take out from fridge 10min before baking.

4) Put chicken together with marinate on baking sheet, skin side up. Keep some marinate for later.

5) Bake in preheated oven at 180 degree C for 15min.

6) After 15min, turn chicken and brush remaining marinate onto the chicken.

7) Bake for another 5min.

8) Serve with warm rice ... 

Sweet Corn with Carrot and Tomato Soup (Variation of ABC Soup)

This pot is only half full. A3 drank 3 cups and had her rice with the soup. Forgot to take photo before the soup were being attacked ... 

Ingredient

2 sweet corns, chopped to 4 chunks each

2 carrots, cut diagonally into big chunks

1 large tomato, quartered

4 pieces of lean pork meat with bone

3-4 litre water

Some seedless red dates & wolf berries 

1 tablespoon soya sauce (I like to use soya sauce to make the soup a little darker. I don't like clear soup)

Salt to tast

Another pot of water for cleaning the pork

*Remove corn, add in yellow onion and potato and it will be the original ABC soup.

Method

1) Heat water in a small pot just enough to cover the pork. Once boiling, put in pork meat and continue boiling for 5min. Run the pork through cold water. Drain and set aside.

*This step is to clean up the gunk and any excess oil to make the soup cleaner and less oily.

2) Heat 3-4 litre water in a stockpot. Put in sweet corns, carrots, tomatoes, red dates and wolf berries. Bring to boil.

3) Add in pork and let boil at high heat for another 15min. 

4) After 15min, cover stockpot and lower heat to low. Continue to boil for 1.5 - 2 hours.

5) Add soya sauce and salt to taste.