To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, winter melon, red dates and dried scallops to 2lt of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the goji berries to the soup and allow to simmer for another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Vegetables
Cordyceps Ginseng Chicken Herbal Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Cordyceps Ginseng Herbal soup mix available at Asian grocery stores.
Pork Ribs Herbal Soup (Ching Bo Leung)
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes. Discard the water and remove any impurities from the pork ribs.
In a large pot, bring 2L of water to boil, add the blanched pork and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Ching Bo Leung soup mix available at Asian grocery stores.
Chinese Shark Fin Melon Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, shark fin melon, red dates, dried scallops and dried mussels to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the goji berries to the soup and allow to simmer for at least another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Chinese Radish Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, cut white radishes, carrots, red dates and dried scallops to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the dried cuttlefish to the soup and allow to simmer for another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Chinese Herbal Chicken Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Premium Chinese Chicken Herbal soup mix available at Asian grocery stores.
Filipino Long Beans with Pork (Adobong Sitaw with Pork)
To Cook
Heat oil in a skillet or pan over medium heat. Add in sliced pork belly and sear until lightly browned and its fats begin to render (juices oozing out). Put in onions and garlic and cook until fragrant and translucent.
Pour in vinegar and leave to boil without lid. Then, mix in soy sauce and water. Put on the lid and simmer until pork is tender and sauce has reduced slightly, about 10–15 mins.
Add long beans and mix well, cooking for 5 mins. Add salt and pepper to taste.
Transfer to a serving bowl and serve hot over steamed rice.
Filipino Stir Fried Noodles (Pancit Bam-I)
To Prepare
Boil 2 cups of water with a pinch of salt. Add the chicken breast and cook until fully done. Remove the chicken and reserve the cooking water. Let the chicken cool, then shred it into thin slices.
Place the pork in a small bowl and marinate it with soy sauce and vinegar for 15 minutes. Heat some oil in a wok, stir-fry the pork for about 3 minutes, then remove. Allow to cool and slice thinly.
Slice the Chinese sausage into small pieces. Stir-fry in the same wok over medium heat until cooked through in its own oil. Remove and set aside.
Add 1 tsp of oil to the wok and stir-fry the shrimp until pink. Remove, leaving the remaining oil in the wok. Chop the shrimp into smaller pieces and set aside.
To Cook
In the same wok, sauté garlic and onions in the leftover shrimp oil over medium heat until soft and fragrant.
Add the shredded chicken and sliced pork, stir-fry for 1 minute, then add bell peppers, broccoli, carrots, cauliflower, snow peas, and cabbage. Cook, stirring, for about 5 minutes.
Pour in 1 cup of the reserved chicken broth, add soy sauce and brown sugar. Mix well and simmer for 10 minutes.
Meanwhile, soak the rice noodles in cold water and cut them in half. Soak the mushrooms in warm water for 2 minutes, then slice. Add the rice noodles and mushrooms to the simmering broth and cook for 5 minutes.
Finally, add the canton noodles, stirring constantly, and cook for 10 minutes until softened.
Return the Chinese sausage to the wok. Season with ground black pepper and soy sauce to taste. Simmer for another 5 minutes.
Filipino Pork in Coconut Curry (Bicol Express)
To Cook
Heat oil in a pot or large skillet over medium-high heat. Add garlic and saute for few seconds until fragrant. Then, add in onions and cook until translucent.
Put in shrimp paste and stir for a few seconds. Add pork and saute until lightly browned.
Pour in coconut milk and water and gently simmer for about 15 mins. Then, add in coconut cream and chillies, and simmer for another 20 mins or until pork is tender.
Add salt and pepper according to your taste. Serve hot over steamed rice.
Deep Fried Chilli Peppers (Dynamite Lumpia)
To Prep
Mix together minced pork, garlic, spring onions, salt and pepper in a bowl. Set aside.
Make a slit across the length of one side of each finger pepper from the stem to the tip. Gently remove the seeds and pith under cold running water. Drain thoroughly.
Gently fill each finger pepper with pork mixture.
Place single layers of spring roll wrappers on a flat surface.
Put one stuffed finger pepper on each lumpia wrapper. Fold both side ends of the wrapper to enwrap the pepper (stem exposed).
Roll tightly from bottoms up and dab the top end with water to seal. Repeat until all spring roll wrappers and pork mixture are used up.
To Cook
Heat about 4cm oil in a skillet at medium high and deep fry the lumpia in batches until golden brown, turning as needed.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.
Prawn and Vegetables in Coconut Milk (Ginataang Kalabasa, Sitaw At Hipon)
To Cook
Heat oil in pot over medium heat. Put in onion and garlic and cook until softened. Stir in fish sauce and cook for 1 min.
Add in coconut milk and chilli, simmer on low heat for 5 mins. Throw in the squash and cook for 5 mins before adding the long beans, cooking for another 5 mins.
Finally, add in shrimps and cook for until pink, about 5 mins. Add salt to taste.
Serve hot over steamed rice.
Filipino Meat Spring Roll (Lumpiang Shanghai)
To Prep
Put together chicken, spring onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper in a bowl. Mix well. Then, place single layers of spring roll wrappers on a flat surface in the shape of a diamond.
Scoop roughly 2 tbsp of the meat mixture and place them on the centre of the spring roll wrapper.
To fold the wrapper, start off by folding the bottom pointed end of the sheet towards the filling. Then, fold both side edges of the wrapper inwards. Tightly, roll from the bottom up into a log. Dab the top pointed end of the sheet with water to seal. Repeat until all spring roll wrappers and meat mixture are used up.
To Cook
Heat about 3cm oil in a pan and fry the lumpia in batches, turning when needed until crispy and golden brown.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.