Tomato, Bocconcini and Basil Salad

Ingredients: Truss tomato, bocconcini cheese, fresh basil leaves.

Dressing: balsamic vinegar and olive oil (1:2 ratio), sprinkle some sea salt and freshly ground black pepper.

King Prawn Pizza

Ingredients (in the order of bottom to top layer): bbq pizza sauce, shredded seafood stick, mozzarella, mixed minced garlic and mayo, king prawns, sundried tomato, fresh cherry tomato, sweet chilli sauce swirl, mayo swirl. Out from the oven, then sprinkle some Japanese fish flake. Some oregano would be great, though I forgot to sprinkle it this time.

Ham, Tomato and Basil Pizza

Ingredients (in the order of layering from bottom to top): bbq & tomato pizza base, mozzarella cheese, shredded honey ham, sliced truss tomato. Out from the oven, then top with fresh basil leaves.

Spring Roll and Radish Salad

Berries Jelly

Ingredients: Berries, sugar, water, gelatine setting agent.

Steps: Add gelatine setting agent to berries-sugar-water mixture. Leave in fridge till harden.

家常菜之芙蓉蛋 (Steamed Egg)

This dish has an incredibly soft and smooth texture, just like soft toufu or custard. This is the Chinese version. The Japanese version is called Chawanmushi. Can also substitute water with stock or milk; and add things in the egg mixture, e.g. minced meat, prawns, etc.

Ingredients: 2 eggs, hot water, salt, shallot.

Steps:

(1) Whisk egg. Add in hot water. Egg:Water ratio is 1:1.

(2) Add some salt if desired.

(3) Cover with cling wrap. Poke a few holes with fork.

(4) Put in steamer. It is done when the egg-water mixture solidifies. This one takes about 8 min.

(5) Garnish with shallot. Serve.

家常菜之鹹魚雞粒豆腐(Toufu with Salted Fish and Chicken)

Ingredients: Soft toufu (1 large pack), straw mushroom (1 can), Szechuan pickle (little amount), chicken (0.5 breast, diced and coated with white pepper and corn flour), salted fish (diced), shallot (5 shoots), garlic (minced), soy sauce, chicken stock, brown sugar (1 tablespoon), peanut oil (3 tablespoons), sesame oil (few drops for the aroma), corn flour (to thicken sauce).

Steps:

(1) Heat 2 tablespoons oil, fry minced garlic and shallot. Add salted fish, then pickles. Push to one side of the wok.

(2) Add another 1 tablespoon oil, add the chicken.

(3) Mix everything together. Add in the mushroom. Add in the flavorings and stock. Add in the corn-flour-water mix to thicken the sauce.

(4) Cube the toufu, add in. Stir. Add few drops of sesame oil.

(5) Garnish with shallots. Serve.