Hwee Ju's cook book

Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s

I was craving for dark soy chicken very long time. Miss a lot the Spore Chinatown dark soy chicken at Scott road, but the Chinatown here is really out! Finally I've decided to do my own and turn out not that bad and definitely much better than Chinatown here. Ingredients (serves 4): 1 large chicken (abt 1.5 to 2kg) 2 sticks cinnamon 1 tbsp cloves 1 pc Anise 2 pc Licorice （甘草） 1 large piece aged Chinese dried citrus peel (陈皮) 50ml Chinese wine (preferably meiguilu 玫瑰露) 50g rock sugar 1 small bottle (200ml) best quality dark soya sauce/黑酱油或老抽 Method: 1. Clean the chicken and remove all visible fat from neck and back cavity. Wipe with a damp cloth and reserve. 2. Add a little oil to a large pot (enough to contain the whole chicken) and briefly fry spices until aromatic. Add the soya sauce, rock sugar and citrus peel. Place the chicken in the pan and then add enough water to cover three-quarters way up. 3. Bring to a boil and let bubble for three minutes. Turn down to a strong