Archive for the ‘Berry Delicious (Recipes)’ Category

Recipe #6 Cantonese Gau Gei and Seaweed

January 17, 2010

Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #6 – Cantonese Gau Gei and Seaweed.

With the growing concerns of cancer and other acquired illness as we grow older, food with great antioxidant properties has been all the rage lately. Cantonese gau gei has also been touted in the growing list of food that have antioxidant properties which purported has health benefits. Combine that with probably one of the secret of Japanese longetivity, seaweed, we have a recipe from Madam Goh’s which is both healthy and more importantly berry delicious.

Berry Delicious Recipe #5 – Cantonese Gau Gei and Seaweed Soup

*Nanyang Cantonese Gau Gei ( aka Kau Gei Choi / Jiu Ji Chai / Chinese Boxthorn / Chinese Teaplant (Lycium chinense) ) and Seaweed Soup

Serving: 3-5 people

Ingredients:

A) Preparation for the Minced Chicken Ball

• 100 g chicken meat, minced
• Salt  (small pinch)
• ½ tsp sesame oil
• 1 tsp soya sauce
• 1 tsp flour
• Pepper

B) Stock

• 1 tbsp oil (sunflower seed / olive)
• 2 cloves garlic, chopped
• 1 handful of dried anchovies (ikan bilis)
• 1 piece of seaweed (20 – 30 cm diameter)
• 200 g kau gei / gau gei / jiu ji / Chinese boxthorn / Lycium chinense
• 5 bowls of water (3 person = 3 bowls of water)
• Salt to taste (½ tsp)

Instruction:

A) Minced Chicken Ball

1. Marinate minced chicken meat with all the seasoning in ingredient A for 5 minutes.
2. Form into ball.

B) Stock

1. Fry garlic till golden with oil and add dried anchovies (ikan bilis).
2. Add water till boil.
3. Add chicken ball.
4. Add kau gei and seaweed.
5. Add salt.

Tada! So there you go! Another one of berry delicious and healthy recipe from Berry Berry Easy.

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Recipe #5 Cantonese Stir Fried Soya Bean Sprouts with Minced Chicken Meat

January 12, 2010

Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #5 – Cantonese Stir Fried Soya Bean Sprouts with Minced Chicken Meat.

Generally, cantonese cuisine are well-loved by the chinese and also foreigners alike. This is mainly due to its diversity of ingredient used (paraphrased from Wikipedia). Hence, Madam Goh would like to share a cantonese recipe in this edition of Berry Delicious post. It will be one of the many cantonese recipes to come.

Berry Delicious Recipe #5 – Cantonese Stir Fried Soya Bean Sprouts with Minced Chicken Meat

Ingredients:

A) Preparation for the Minced Chicken

• 1 – 2 tbsp oil (sunflower seed / olive)
• 1½ cloves garlic, chopped
• 100 g chicken meat, minced
• 1 tbsp sugar
• 4 tbsp soya sauce
• 2 tbsp dark soya sauce
• Pepper
• Salt (½ tsp)

B) Stir-fry Soya Bean Sprouts

• 200 g soya bean / soybean sprout, chopped
• 2 sprigs Chinese spring onion, sliced
• 1 – 2 red chili, sliced
• 1½ cloves garlic, chopped

Instruction:

A) Preparation for the Minced Chicken

1. Fry garlic till golden with oil.
2. Stir fry minced chicken meat and sugar.
3. Add in soya sauce, dark soya sauce, pepper and salt.
4. Mix it well.

B) Stir-fry Soya Bean Sprouts

1. Fry garlic till golden with oil.
2. Stir fry chili, soya bean sprout and Chinese spring onion.
3. Add the stir-fried minced chicken (A) and mix it well.

And you’re done! Your delicious and tasty cantonese dish. Most importantly, it is berry berry easy to prepare.

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Recipe #4 Sweet Potato Leaves with Fermented Beancurd

January 3, 2010

Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #4 – Sweet Potato Leaves with Fermented Beancurd.

Love salty and mild sweetness taste? Love beancurd? Why not try this Berry Delicious recipe involving fermented beancurd as part of the central pairing with sweet potato leaves. Madam Goh would like to present to Berry Readers a recipe which is rich in Vitamin K and delicious in taste.

Berry Delicious Recipe #4 – Sweet Potato Leaves with Fermented Beancurd

(Mandarin translation: Fan Shu Ye with Fu Yu)

(Sweet potato leaves is rich in Vitamin K)

Servings: 4–6 people

Ingredient:

• 2–3 tbsp oil (sunflower oil)
• 2–3 cloves garlic, chopped
• 2–3 fermented beancurd / fu yu / doufu ru / Chinese Cheese)
• (1 packet / 300 g of organic potato leaves = 1 fermented beancurd)
• 5–10 chili padi, cut or chopped
• 750 g sweet potato leaves cut in 4 cm
• ½ cup of water

Seasoning:

• ½ tsp salt

Preparation:

1. Fry garlic till light golden.
2. Add chili padi and fermented beancurd.
3. Add water and bring to a boil.
4. Add sweet potato leaves.
5. Reduce heat to medium low.
6. Add seasoning.

And that’s it. Your sweet potato leaves with fermented beancurd which is high in Vitamin K. Try out this tasty recipe and drop us a line on how it taste. Drop by more often for more free recipes.

Posted in: Berry Delicious (Recipes) | 2 Comments »

Recipe #3 – Sour Hot Hot Vegetable (Suan La La Jie Chai)

December 31, 2009

Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #3 – Sour Hot Hot Vegetable (Suan La La Jie Chai).

Food wastage is not a habit all of us should follow, considering the number children starving around the world everyday. The Malaccan are wise people who tend not to waste food.Not even after any big occasions which usually are left with surplus food.

So Madam Goh would like to share will all readers on what Malaccan would cook when they have leftovers and do not wish to waste food. For those who are still puzzled what Jie Chai is, it is mustard green.

Berry Delicious Recipe #3 – Sour Hot Hot Vegetable (Suan La La Jie Chai)

(The spiciness level can be adjusted on your own)

Servings: 5-6 people

Ingredients:

• 6 – 7 tomatoes
• 10 dried chili padi / fresh red chili
• 2 onions
• ½ cup of (10 pieces) dried tamarind skins (asam gelugor) / ½ cup of lime juice
• ½ roasted chicken / duck
• 6 cups of water
• 2 – 3 kg of Jie Chai / Kai Choy cut in 4 cm cubes

*(Jie Chai/Kai Choi (Brassica juncea), also known as Mustard Greens, Other name: Gai Choi, Siu Gai Choi, Xiao Jie Cai (Shiau Jie Tsai), Baby Mustard, Chinese Leaf Mustard, Indian Mustard, Mostaza, and Mustard Greens) – extremely high in Vitamin A & Vitamin K.

Seasoning:

• 2 tsp sugar
• ½ tbsp salt

Preparation:

1. Boil water.
2. Add onion, chili, tomatoes, tamarind skin, roasted chicken / duck into the boiling water.
3. Allow it to boil.
4. Add jie chai aka mustard green aka kai choy.
5. Reduce heat to medium low and let it simmer for 30 minutes.
6. Add seasoning.

Drop us comments if you have tried this recipe. Awaiting your feedback.

Posted in: Berry Delicious (Recipes) | 3 Comments »

Recipe #2 – Cooling Cucumber with Pomegranate

November 8, 2009

Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #2 – Cooling Cucumber with Pomegranate.

Seeing that it is the examination season where everybody will be burning the midnight oil and ‘heating’ up their body, Madam Goh wishes to introduce to you all a ‘cooling’ dish to balance the yin and yang of food-food energy. (This concept will be more familiar to those who have some rudementary knowledge of Traditional Chinese Medicine [TCM]) Regardless whether you are a TCM fanatic or a non-believer, you got to try out this wonderful yet simple to prepare dish. (Once again, it is a halal dish. So no worries to our muslim readers.) So don’t wait and go try our this berry berry easy dish. Good for beginners who have just picked up cooking.

Berry Delicious Recipe #2 – Cooling Cucumber with Pomegranate

(This is best serve with sardine in tomato – it can get rid with the fish smell)

Servings : 4–6 people

Ingredients:

• 4 cucumbers
• 1 pomegranate

Seasoning:

• 2 tsp salt
• 2 tsp sugar
• 5 tsp vinegar (preferably apple vinegar or vegetable vinegar)

Preparation:

1. Wash the cucumber and slice it thinly.
2. Mix the cucumber with salt.
3. Leave it for 10 minutes.
4. Wash it under running water.
5. Add sugar and vinegar.
6. Leave it for 10 minutes.
7. Serve with pomegranate.

Drop a comment if you think this is delicious. Also if you attempt this dish, do give me feedback on how it taste and any variation on the recipe that you improvised upon. Will add in your invaluable feedback.

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Recipe #1 – Nyonya Chap Chye (Straits Chinese Mixed Vegetable)

November 2, 2009

Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #1 – Nyonya Chap Chye.

So here we have for you, a simple and easy-to-cook everyday-can-eat Nyonya food. The recipe has been honed to perfection by Madam Goh for 44 years.  For your information, 44 years is as long as the formation of Singapore itself. So you can be sure that with 44 years of tinkering and modernising the recipe, here you get a brand-new present day generation traditional nyonya food. (For our muslim friends, do not worry, it is 100% halal. )

Berry Delicious Recipe #1 – Nyonya Chap Chye (Straits Chinese Mixed Vegetable)

Servings : 4-6 people

Ingredients:

• 3 tbsp oil (sunflower oil)
• 2 – 3 cloves garlic, chopped
• 3 sliced ginger.
• 50 g dry shrimps (shallot), chopped
• 1 tbsp tau cheo / tau cu (1 cabbage = 1 tbsp tau cu)

Stir-fry

• 300 g Cameron Highland / Beijing cabbage cut in 4 cm squares
• 100 g dried lily bud flower (golden needle flower / jin jen hua)
• 100 g wood ear fungus (mu er) cut
• 1 can of Cha’i – Pow – Yu (Braised Vegetarian Abalone)
• 2 – 3 pieces tau kee (soya stick / dried soya bean stick) cut in 3 cm lengths

• 150 g prawns shelled (if you like, you can add more) and add little sugar.
• 1 bowl of water
• 20 g tang hoon (glass noodle) soaked and drained

Seasonings:

• ½ tsp sugar
• ¼ tsp pepper
• 1 tsp chicken stock

Preparation:

1. Fry garlic till light golden. Add ginger and dry shrimps
2. Add tau cu and fry till fragrant.
3. Add stir-fry ingredients and follows by prawns.
4. Add water, cover and bring to a boil.
5. Reduce heat to medium low and simmer for 15 minutes.
6. Add tang hoon and simmer for 5 minutes till softened.
7. Add seasoning.

Posted in: Berry Delicious (Recipes) | 6 Comments »