Fish Soup with Bean Sprouts and Kung Pao Ji Ding （宫保鸡丁）

Soup: Fish Soup with Bean Sprouts
Preparation Time: 5 min
Cooking Time: 10 min
Serves: 2

Ingredients:
1 Fish Fillet, sliced
150 g Bean Sprouts
4 Slices of Ginger
2 to 3 Stalks of Spring Onions, sectioned
4 cups of Water
1 tsp Light Soy Sauce
Pinch of salt for seasoning to taste
Dash of pepper for seasoning to taste

Instructions:
1.  Heat up 1 tsp of oil and fry ginger till fragrant.
2.  Add in the bean sprouts and stir-fry for a minute.
3.  Add in water and bring to boil.
4.  Add in the fish and spring onions and cook for another 3 to 5 minutes till fish is cooked.
5.  Add light soy sauce, salt and pepper to taste. 

Dish: Kung Pao Ji Ding （宫保鸡丁）
Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2

Ingredients:
200 g skinless chicken thighs, cut into 2 cm  
1/3 Cup Dried Chillies, cut into half
1/2 Cup Roasted Cashew Nuts
1 tsp Minced Garlic
1 tsp Minced Ginger

Marinade:
1.5 tsp Cornflour
10 g Egg White
Dash of Pepper
1 Tbsp Rice Wine
1/8 tsp Salt

Sauce Ingredients:
1.5 tsp of White Rice Vinegar
1.5 Tbsp of Dark Soy Sauce (Thick version)
1.5 tsp of Sugar
1.5 tsp of Chicken Stock or Water
1/2 tsp Cornflour

Instructions:
1.  Marinade the chicken and set aside.
2.  Mix the sauce ingredients till sugar dissolved and set aside.
3.  Heat up 2 Tbsp of oil and pan-fry the chicken till half-cooked.  Dish up and set aside.
4.  Heat up 1 Tbsp of oil and stir-fry the dried chillies till fragrant and set aside.
5.  Heat up 1 tsp of oil and stir-fry garlic and ginger till fragrant.
6.  Add in the chicken, dried chillies and cashew nuts and stir-fry.
7.  Add in the sauce and stir-fry till chicken is cooked.
8.  Dish up and serve hot.

Szechuan Cai Spare Ribs Soup and Steamed Thai Sour and Spicy Fish

Soup: Szechuan Cai Spare Ribs Soup
Preparation Time: 10 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1 Szechuan Cai, wash, soak to get rid of excess salt and cut into thick slices
1 Large Tomato, quarter
1 Clove of Garlic
6 pieces of Spare Ribs, wash and soak in hot water
1 to 1.5 tsp of Chicken Stock without MSG (I used powder form)
6 cups of Water

Instructions:
1.  Boil water in thermal cooking pot.
2.  Add all ingredients except tomato and bring to boil.
3.  Cook for 10 minutes and add in chicken stock and tomato.
4.  Stir and boil for 3 min and keep it in the thermal magic cooker.

P/s: You need to turn to low heat and simmer for 2 to 3 hrs if you are not using the thermal magic cooker.

Dish: Steamed Thai Sour and Spicy Fish
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Fresh Fish
1 Stalk of Spring Onions, chop
2 Tbsp of Thai Sour and Spicy Paste
1.5 Tbsp of water

Instructions:
1.  Give the fish 3 slits on both sides.
2.  Spread the Thai sour and spicy paste onto the fish.
3.  Heat up water in the steamer / wok / frying pan / HCP.
4.  Drizzle water on top of the fish.
5.  Steam for 12 to 15 minutes.

Salted Vegetables Fish Meatballs Soup and Grilled Tilapia in Garlic Thai Chilli Sauce

Soup: Salted Vegetables Fish Meatballs Soup
Preparation Time: 15 min
Cooking Time: 10 min
Serves: 2

Ingredients:
(A)
70 g of Fish Paste / Fish Meat
30 g of Minced Meat
1/2 tsp Corn Starch
1/4 tsp of Sesame Oil
1/2 tsp of Light Soy Sauce

(B)
2 leaves of Salted Vegetables, soak in water and slice
1 Tomato, wash and cut into quarters
5 cups of Water
Coriander for Garnishing
Dash of Pepper to Taste

Instructions:
1.  Mix the ingredients in (A) till well combined and roll into balls.  Set aside.
2.  Boil the water in a pot.
3.  Add the salted vegetables and cook till boiling.
4.  Add in the cut tomatoes and fish meatballs into the soup and cook for 5 minutes.
5.  Dish out and garnish with pepper and coriander.
P/s: This soup is fresh and light which stimulates appetite.

Dish: Grilled Tilapia in Garlic Thai Chilli Sauce
Preparation Time: 15 min
Cooking Time: 10 to 15 min
Special Utensil: Happy Call Pan (HCP)
Serves: 2

Ingredients:
(A)
1 Tilapia
1/4 Lemon, slice for Garnishing
1 Banana Leaf (You may use aluminium foil if you do not have)

(B)
1/2 Lemon Juice
4 Tbsp of Thai Chilli Sauce
1/2 tsp of Thai Fish Sauce
2 Tbsp of Minced Garlic
1 tsp Sugar
Handful of Chopped Basil Leaves
2 to 3 Stalks of Parsley, chop

Instructions:
1.  Mix the ingredients in (B) together and set aside.
2.  Wash and pat dry the tilapia.
3.  Cut 3 slits on both sides of the tilapia.
4.  Place the banana leaf in the HCP.
5.  Spread the sauce in Step (1) onto both sides of the tilapia.  Make sure the slits are covered with the sauce.
5.  Put the tilapia on the banana leaf.
6.  Pour the remaining sauce on the tilapia.
7.  Lock the cover of HCP and grill the tilapia for 10 to 15 minutes at low heat.
8.  Dish up and serve.

Old Cucumber Spare Ribs Soup and Steamed Kee Fish in Fermented Salted Beans Paste

Soup: Old Cucumber Spare Ribs Soup
Preparation Time: 10 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1/2 Old Cucumber, wash and cut into thick slices
2 Red Dates
1 Clove of Garlic
6 pieces of Spare Ribs, wash and soak in hot water
1 to 1.5 tsp of Chicken Stock without MSG (I used powder form)
6 cups of Water
1 Tbsp Wolfberries

Instructions:
1.  Boil water in thermal cooking pot.
2.  Add all ingredients except wolfberries and bring to boil.
3.  Cook for 10 minutes and in chicken stock.
4.  Stir and boil for another min and keep it in the thermal magic cooker.
5.  After heating up for about 5 minutes during dinner preparation, add in the wolfberries and cook for another 5 minutes.
P/s: You need to turn to low heat and simmer for 2 to 3 hrs if you are not using the thermal magic cooker.

Dish: Steamed Kee Fish in Fermented Salted Beans Paste
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Fresh Kee Fish
2 to 3 Stalks of Spring Onions
2 Tbsp of Fermented Salted Beans Paste
1 Tbsp of water

Instructions:
1.  Give the fish 3 slits on both sides.
2.  Spread the fermented salted beans paste onto the fish.
3.  Heat up water in the steamer / wok / frying pan / HCP.
4.  Drizzle water on top of the fish.
5.  Steam for 12 to 15 minutes.

Creamy Corn Soup with Beancurd and Cabbage and Sweet and Sour Fish

Soup: Creamy Corn Soup with Beancurd and Cabbage
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Can of Creamy Style Sweet Corn
1/4 box of beancurd, dice
5 leaves White Cabbage, wash and shred
4 cups of Water
3.5 tbsp of corn starch with 4 tbsp of water
Pinch of salt for seasoning to taste

Instructions:
1.  Put the creamy corn, water into a pot and bring to boil.
2.  Add in the beancurd and white cabbage and boil for 15 minutes.
3.  Sprinkle salt to taste and thicken with the corn starch mixture.
P/s: This soup is fresh and light which stimulates appetite.

Dish: Sweet and Sour Fish
Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Frozen Fish Fillet
1/5 Green Pepper, slice
1/5 Red Pepper, slice
1/5 Yellow Pepper, slice
1 Egg, beaten
Potato Flour for coating

Sauce Ingredients:
1.5 Tbsp of Tomato Sauce
2 Tbsp of Plum Sauce
2 tsp of Sugar
5 to 6 Tbsp of Water

Instructions:
1.  Coat the fish slices with beaten egg and potato flour.
2.  Heat up 2 tbsp of oil and pan-fry the coated fish slices.  (You may prefer to deep fry if you want)
3.  Set aside the fish slices and leave 1 tsp of oil in the pan.
4.  Stir-fry the coloured peppers till fragrant.
5.  Add in the fish slices.
6.  Pour in the sauce ingredients and stir-fry till well combined.
7.  Simmer at low heat till the sauce is thicken.
8.  Dish up and serve.