To Prepare
Put the gelatin papers into the cold water for 5-7 mins. If using gelatin powder, mix it with water, then stir until well mixed. Set aside for approximately 5 mins (until the gelatin mixture looks like jelly).
Boil the Thai Black Tea in 2 cups of water (leaving it to boil for about 5 mins).
Filter the Thai Black tea using the tea filter/teabag/filter cloth. Make sure that you get 1½ cups of filtered Thai tea.
Mix the condensed milk and evaporated milk with the prepared Thai tea.
Add the gelatin and stir until the mixture is properly mixed.
Transfer the Thai tea gelatin mixture into the serving glass (to fill only ¾ of the glass).
Put the glasses into the fridge for 2-3 hours for the pudding to form.
Lastly, add the whipping cream on top of the Thai tea pudding and garnish with mint leaves.
Boil
Stir Fried Bitter Gourd with Egg (Mara Pad Kai)
To Cook
Cut the gourd into halves (lengthwise). Remove the seeds with a spoon. Make sure you get rid of all the seeds, otherwise the dish will be super bitter. Slice the flesh of the gourd into pieces (approximately 0.5cm thick).
Wash the gourd with water. Add the water into the pot, wait until the water has boiled, then add the 1-2 tsp of salt into the water.
Add the gourd pieces into the boiled salt water. Leave them there for approximately 10 mins to get rid of the bitterness.
Meanwhile, heat the pan and add about 3 tbsp of cooking oil into the pan.
Crack 3-4 eggs into the pan and use the spatula to scramble them. Transfer the scrambled egg into the plate when they are 80% cooked.
Add about 1-2 tbsp of cooking oil and add 2 tsp of sliced garlic into the pan. Stir-fry the sliced garlic for 2-3 mins.
Drain the boiled gourd, then add them into the pan. Add the scrambled egg and stir-fry for 30 seconds.
Add 1 tbsp of oyster sauce, 1 tsp of fish sauce, and ½ tsp of light soy sauce and stir-fry (making sure the sauces are evenly spread out).
Add ¼ tsp of grounded pepper and ½ tsp of sugar into the pan. Stir-fry again (making sure the seasonings are evenly spread).
Transfer the stir-fried bitter gourd with egg onto the serving plate.
Thai Milk Tea (Cha Yen)
To Prepare
Boil a cup of water. Add 1 tsp of Thai Black Tea. (You can either put the tea into a teabag to boil of you can add the tea into the water and filter out the tea leaves later). Leave the tea to boil for approximately 3-5 mins (or until the water turns dark orange in colour).
After the tea is ready, transfer the tea from the pot and squeeze out the tea from the teabag or from the tea leaves while filtering.
Add 2 tsp of sugar, 2 tsp of sweetened condensed milk and stir.
Add 2 tsps of evaporated milk. Stir properly until they are well-mixed. At this point, the tea colour will turn light orange.
Fill the serving glass with crushed ice, add a straw and add the prepared Thai Milk Tea.
Lastly, add some evaporated milk onto the top of the serving glass.
Roselle Tea (Cha Kra-Jeab)
To Make
Wash and drain the dried roselle flowers.
Bring the water to a boil and add the salt. Stir until dissolved.
Add the flowers to the pot. Boil for 10 mins.
Add the brown sugar and stir until fully dissolved.
Pass through a filter cloth or colander into a measuring cup/jug.
Pour the roselle tea into serving glass. Serve with a slice of lime.
Stingray Curry (Stingray Assam Pedas)
To Cook
In a blender or a food processor, combine the dried chillies, fresh chillies, shallots, garlic, lemongrass, toasted belacan, turmeric and galangal. Blend until the mixture is fine.
Add some cooking oil into a wok on medium heat. When the wok is hot, add the spice mixture. Stir-fry the mixture until the oil starts to form its own layer and the mixture releases an aroma.
In a separate bowl, mix the tamarind paste with the water. Strain the mixture. Add the strained mixture to the wok and bring the whole mixture to a simmer.
Add the assam and laksa leaves. Combine well. Add salt and sugar to taste.
Add the stingray to the curry. When the stingray is close to being fully cooked, add the okra, onion and tomato wedges. Leave to simmer until the stingray is fully cooked.
Serve while hot with rice.
Korean Beef and Vegetable Porridge (Soegogi Yachaejuk)
To Cook
In a pot, heat up 2 tsp sesame oil and stir fry the ground beef over medium high heat for about 3 mins until the beef is cooked. Put in garlic and onion and saute until onion starts to turn translucent.
Drain the rice and add into the pan. Fry the rice for 4-5 mins. The rice would start to appear slightly translucent and sticky. Then throw in all chopped vegetables and stir fry for 1 min.
Pour in water and gently stir to avoid the rice from sticking to the bottom. Put on the lid and cook for 20 mins over medium high heat. Watch the pot, if the water boils over, slide the lid to open slightly.
Lift up the lid and stir to mix well. Lower the heat and continue simmering for another 10 mins with the lid on.
Mix in fish sauce and 1 tsp sesame oil. Transfer to serving bowl and serve hot with crushed toasted seaweed and sprinkle some toasted sesame seeds.
Rice with Chinese Broccolli
To Cook
Prepare 2 cups of rice, wash and drain rice 3 times or until water becomes clear. Cook your rice in your rice cooker, or over a stove top.
Finely chop the Chinese broccoli, wash and dry them.
Heat up a wok with some oil. Once hot, stir in the Chinese broccoli and add in sugar. Turn off fire after 1 min. Do not overcook your Chinese broccoli as it will go into the rice cooker.
The moment just before your rice is done, place the Chinese broccoli on top of the rice and close the lid.
Once the rice is fully cooked, stir through the Chinese broccoli with the rice.
Serve hot with other dishes.
Chinese Spinach Egg Drop Soup with Gojiberries
To Cook
In a large pot, add the water and bring it to a boil. Add the dried anchovies. Boil for 20 mins.
Remove the anchovies. Add the goji berries and the garlic into the boiling water.
Add the spinach. When the soup starts boiling again, add the eggs and stir through.
Season with white pepper and light soy sauce to taste.
Turn the heat off. Ladle the soup into the serving bowls and serve hot.
Homemade Barley Drink
To Prepare
Prepare all the ingredients as required in the recipe.
Combine the water, barley, candied watermelon and pandan leaves into a large pot. Bring the mixture to a boil over high heat. When the mixture starts boiling, lower the heat and let it simmer for 30 mins until the barley expands and softens. Add water as needed.
6-8 mins before removing the pot from heat, add the rock sugar. Ensure the rock sugar is fully dissolved. Taste and add the rock sugar as needed. Remove the pandan leaves.
Ladle out the portions into the glasses, making sure that each glass has some barley grain in it. If you prefer to drink it chilled, place it in the fridge.
Chinese Spinach Soup with Egg
To Cook
In a large pot, add the water and bring it to a boil. Add the dried anchovies. Boil for 20 mins.
Remove the anchovies. Add the garlic into the boiling water.
Add the spinach. When the soup starts boiling again, add the eggs and stir through.
Season with white pepper and light soy sauce to taste.
Turn the heat off. Ladle the soup into the serving bowls and serve hot.
Chinese Mustard Green Rice
To Prepare
Heat up a wok and add some cooking oil. Add 2 minced garlic cloves to the wok. Stir-fry the garlic until it is aromatic. Add the Chinese mustard greens and fry until it is partially cooked. Set aside.
Add some more cooking oil to the wok. Stir-fry the dried shrimp and 2 minced garlic cloves in the wok until it is fragrant. Add the pork and fry for 2-3 mins.
Add the uncooked rice into the wok for about 1 min. Add the light soy sauce, dark soy sauce, oyster sauce and pepper. Combine the ingredients.
Transfer the wok mixture to a rice cooker. Add a suitable amount of water and start the rice cooker. Once it starts to boil, add the fried mustard greens and garlic.
When the rice cooker indicates that your food is done cooking, check on the rice. Add more water if it is a bit dry.
Serve out the portions and garnish with the green onions.
Rice with Silky Savoury Gravy (Mui Fan)
To Prep
Marinade chicken pieces with soy sauce, Shaoxing wine, sesame oil and pepper for 15 mins. Season prawns with salt, Shaoxing wine and pepper.
To Cook
In a large pot, heat up oil over medium high heat. Stir fry ginger and garlic until fragrant. Add in chicken pieces and stir fry until cooked. Then, add in sliced carrots, baby corns, mustard green stems and shitake mushrooms. Mix in Shaoxing wine and continue stir frying until slightly softened, about 1-2 mins.
Pour in gravy ingredients and stir well. Bring to boil.
Add in fish cakes and prawns, stirring until prawns start to turn pink. Add in sliced squid. Pour in corn flour slurry and continue to stir until gravy thickens. Season with salt or pepper if needed.
Shred apart enoki mushrooms into the pot and stir until softened. Add mustard green leaves and give a quick stir. Then, turn off the heat and slowly stir in beaten eggs.
Serve over steamed rice.