Ingredients:

• 1 tael (Approx 37.5g) fleece flower root
• 10 red dates, pits removed
• 5 maces (Approx 18.9g) codonopsis/dang shen 
• 1 black bone chicken
• 2500 ml water

1. Scald black bone chicken in boiling water (I usually remove the skin in my cooking but you may leave its skin intact, if you like). Rinse and set aside. 
2. Rinse remaining herbs. Drain and set aside. 
3. Put all ingredients and water in an electric double boiler. Set timer to 3 hours. Serve. 

The hidden veggies..hehe

• 4 slices wholemeal bread
• 1 egg
• 1/2 tbsp baby spinach, chopped 
• 1/2 tbsp broccolini, chopped
• 1 Swiss button mushroom, chopped
• 1 tsp carrot, shredded
• 1 tbsp cheddar cheese, grated
• 1/2 tsp fresh milk
• Ground black pepper, for seasoning
• Mixed herbs, for seasoning

1. Preheat oven to 200°C and grease muffin tray cups with olive oil.
2. Flatten the bread slices with a rolling pin. Cut a round shape on each slice of bread using a glass and place it into the muffin tray cup. Toast them in the oven for 2 minutes so they will be dry.
3. In a bowl, beat egg and milk together. Season with some ground black pepper and mixed herbs.
4. Layer the carrot, button mushroom, broccolini, baby spinach and cheese in the bottom of the 'crust', then pour the egg mixture on top. 

   Filled to the brim with veggies!

5. Bake in the preheated oven for 10-15 mins, or til fully cooked. Allow to cool before serving.

Ingredients:

• 180g all purpose flour
• 1 1/4 tsp baking powder 
• 1/2 tsp salt
• 1/2 tbsp olive oil
• 1/2 cup water, and some extra, if needed
• Homemade tomato purée 
• 2-3 Swiss brown mushrooms, sliced 
• A handful of baby spinach, roughly chopped
• 1 slice of honey cured ham, cut into small pieces
• Cheddar cheese, grated

1. Preheat oven to 200°C and line a baking tray with baking paper. 
2. Mix the dry ingredients together in a bowl (flour, baking powder and salt). Add the oil and 1/2 cup water then stir til it forms a ball. If dough is stiff, add more water. It should be soft, but not sticky. 

   Soft but not sticky.

3. Knead on a floured surface for 3-4 minutes.
4. Roll the dough into your desired shape/size and transfer to the prepared baking tray. Spread with tomato purée and add your desired toppings (mushrooms, baby spinach, ham and cheese). 

   You can top with whatever you like :)

5. Bake in the preheated oven for 15-25 minutes, or til crust is browned and cheese is golden.

• 1 pink lady red apple, peeled, cored and cut into small cubes
• 4 sheets of 10cm x 9.5cm frozen square puff pastries, thawed
• 1 tbsp butter
• 1 tbsp brown sugar
• Pinch of ground cinnamon
• 1/2 tsp cornstarch
• 1/2 tsp water
• 1/2 an egg, beaten
• Castor sugar, for sprinkling 

1. Preheat oven to 200°C and line a baking tray with baking paper. 
2. Melt butter in a large skillet pan over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. 
3. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. 
4. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute. Remove from heat to cool slightly.
5. Spoon apples onto the center of each squares puff pastry.

   Spoon apples onto the centre.

   Fold over from corner to corner into a triangle shape, and press edges together with a fork to seal. Place turnovers on the prepared tray, leaving about 1 inch between them.
6. Brush the top of each turnover with beaten egg and sprinkle with a little castor sugar. 
7. Bake in preheated oven for 20-25 mins or til the pastry becomes golden brown. Serve warm on their own or with ice cream.

1. Rinse all ingredients, drain and set aside. 
2. Put water in a pot and bring it to a boil. Add all ingredients in, turn to low heat and let it simmer for 30 mins. Serve. 

Great for teatime. You could also use lime instead of lemon.

Slightly crispy on the outside; soft and chewy on the inside :D

Ingredients:

• 2 dried scallops
• 5 maces (Approx 18.9g) white-back black fungus
• 2 corns, cut into sections
• 1 carrot, peeled and cut into pieces
• 10 water chestnuts 
• Approx 300g lean pork meat
• 2500 ml water

1. Scald lean meat in boiling water. Rinse and set aside. 
2. Soak and rinse black fungus for a few times til fully expanded. 
3. Wash the scallops and soak overnight in a ceramic container filled with water. Set aside together with the water used to soak them. 
4. Remove the shells/skin from the water chestnuts, rinse and set aside. 
5. Put all ingredients and water in a pot. Bring to a boil over high heat, then turn to low heat and simmer for 3 hours. 

• Season pan with oil before use, and periodically. 
• Avoid cooking over high heat. 
• Use wooden or plastic utensils that won't scratch the surface and avoid cleaning with things like steel wool. (But I've seen Gordon Ramsay cooking using metal thongs, so what's up with that huh?)
• Banish cooking sprays. (Irrelevant coz we normally use oil/butter)
• Avoid cleaning it in a dishwasher. (Don't have one)

• Something light enough to be held single-handedly. 
• Non stick without any health hazards. 
• Something big and deep enough so that I could cook and warm up stews in.
• Comes with a glass lid. 
• Preferably uniformed heat. 

Check out my sexy new wok!! :P

Nano marble coated with induction base.

• 90% less oil or NO OIL needed to cook your food.
• Both sides are nonstick - easy to cook & wash.
• Scratch resistance and long lasting.
• We can use it to fry, boil, steam, deep fry, grill etc.

Ingredients:

• Approx 300g lotus root
• Approx 20g job's tear
• Approx 300g pork rib
• 1200 ml water

1. Rub, wash and cut the lotus root into pieces. 
2. Rinse job's tear and set aside. 
3. Scald pork ribs in boiling water for about 5 mins. Rinse and set aside. 
4. Put all ingredients and water in an electric double boiler and set the timer to 3 hours. 

Ingredients:

• 1 small piece of pork meat, about the size of half a chicken breast (Depending on individual appetite)
• 1/2 orange
• 2 drops dark soya sauce (Add more if you prefer a darker color/stronger flavor)
• Dash of honey, optional (I added this because the orange was a little sourish)

1. Preheat oven to 180°C. 
2. Mince the pork meat, shape into a pork 'chop' and place it into an ovenproof dish lined with aluminum foil. I minced it so it's easier for my LO to chew. Skip this step if you are cooking for bigger kids or adults. 
3. Cut the half orange into 2. Squeeze the juice from one half and mix it with the dark soya sauce. Cut the remaining orange into thin slices/wedges and place on the pork. Add in a dash of honey (If you are adding). Cover and let it marinate for about an hour. 

   Cover and marinate for about an hour.

4. Bake in the preheated oven, uncovered, for about 10 mins, turn and bake for another 10 mins, or til fully cooked. 
5. Place the pork on a plate and scoop over the cooking juices. I served this with blanched baby asparagus, sautéed brown mushrooms with yellow onions and Champ (excluding spring onion/scallion coz both LO and I don't like it :P) for my LO's lunch :D