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This post has been edited by Tachikoma: Dec 13 2023, 01:19 PM

Weekly specials from Chef Soon, Week 1😆 Red chili french beans and watercress soup (french beans and watercress from us, of course)

Red chili french beans

Ingredients: French beans, minced chicken and chopped red chilis
Seasoning: Oyster sauce, light soy sauce, dark soy sauce
1. Cut french beans in half and remove the head (tips)
2. Blanch the french beans
3. Stir fry minced chicken
4. Season the minced chicken and stir well
5. Place the minced chicken on the french beans and garnish with chopped red chilis

Watercress soup

Ingredients: Watercress, red dates, chicken and salt
1. Boil the chicken until cooked
2. Boil another pot of water and put in the watercress, chicken and red dates
3. Set the fire to medium-low heat and cook for 1 - 1.5 hours
4. Once the watercress is soft, flavor with salt

This post has been edited by Tachikoma: Sep 19 2021, 12:58 PM

Week 2: Garlic fried Hong Kong nai pak and braised eggplants in hot bean sauce

Garlic fried Hong Kong nai pak

Ingredients
Hong Kong nai pak
Garlic
Fried garlic
essence of chicken (optional touch of luxury )

1.把奶白的头去掉，切成4边。
1. Remove the heads, then quarter the veggies.
2. 1粒蒜米切碎。
2. Finely chop one clove of garlic.
3. 炸一部分蒜茸，备用。
3. Deep fry some of the minced garlic and set aside.
4. 把奶白放进烧水里煮熟。
4. Put the nai bak into boiling water
5. 放少许油，把蒜茸爆香，然后再把奶白放入，搅拌均匀。
5. Saute the minced garlic in some oil, then add the nai bak. Stir fry evenly.
6.放入之前炸过的蒜茸，再放入少许鸡精和盐调味就可以食用了。
6. Add the previously deep fried garlic cloves, and add some salt and essence of chicken (optional) to flavour the dish.

Braise eggplants in hot bean sauce

Ingredients
Eggplant
Mince chicken
Onion
Red capsicum
Hot bean sauce
Potato/corn starch

1. 茄子切成条形
1. Slice the eggplants into strips
2. 把大冲头，大红椒切成碎。
2. Finely chop the onion and red capsicum
3. 用160°C的油温炸茄子至金黄色。
3. Fry the eggplant to golden-yellow using oil set to 160 °C
4. 爆香大冲头和大红椒，放进鸡茸炒熟,然后放辣豆瓣酱，蚝油，糖，酱油，黑酱油和水。
4. Deep fry the onion and red capsicum, then add minced chicken and fry till cooked. Next, add spicy bean paste, oyster sauce, sugar, soy sauce, dark soy sauce and water.
5. 水滚后放入茄子焖一下。
5. Boil some water and simmer the eggplants
6. 加入一点芡粉让汁浓稠。
6. Add some starch to thicken the sauce.

Note: If you need clarification, feel free to ask.

This post has been edited by Tachikoma: Sep 19 2021, 12:58 PM

Week 3 in "Pro chef pro tips" (finally settling on a name...), we have Chayote soup, "yin yang" Kailan, and a simple passion fruit drink.

Chayote soup:

Skinless chicken thigh/drumstick
Chayote
Goji berries

1. 将佛手瓜去皮，然后把种子去掉。再切成一块块（大约2cm)
2. 把鸡肉用烧水煮熟，去除
3. 煮沸一锅水，把煮熟鸡肉放入。
4. 再放入佛手瓜和枸杞，慢火煲1个小时半。
5. 放入盐调味就可以饮用了

1. De-skin the chayote, remove the seeds, and cut into pieces (approximately 2 cm pieces)
2. Boil the chicken pieces until cooked, then discard the water.
3. Boil a pot of water and add the cooked chicken meat
4. Add chayote and goji berries, then simmer for one and a half hours.
5. Flavour with salt.

"Yin yang" Kailan:

Kailan
Dried scallop (or deep fried whitebait)

1. 把芥兰外面的叶子拔出。
2. 再把叶子切成丝。
3. 将芥兰的尾部去掉，如果芥兰太长，可以分成2或3段。
4. 把油烧至中温，放入切丝的芥兰炸至深绿色，再放少许食盐调味。
5. 把已切段的芥兰用烧水煮熟。
6.放入少许水和耗油将滚熟的芥兰翻炒。
7. 芥兰放入碟中，把炸好的芥兰丝埔在上面，再把炸干贝丝（炸银鱼仔）放在上面就完成了。

1. Pull off the outer leaves of the kailan
2. Slice the leaves into strips
3. Remove the tail end of the kailan; if the kailan is too long, you may divide the kailan stalk into 2 or 3 segments
4. Warm some oil to medium heat, deep fry the sliced kailan leaves until deep green, and then flavour the leaves with a little salt
5. Boil the kailan stalks (which were cut into segments)
6. Add a little water and oyster sauce to stir fry the boiled kailan
7. Plate the kailan with the deep fried leaves strips on top, then add dried scallop (or deep fried whitebait) to finish the dish.

Passion fruit drink:

Fill a cup with passion fruit seed (as many fruits as you want), add some honey, ice and water. Use sprite or 7up instead of water if you want it fizzy.

This week on our "Pro chef pro tips" series, we have Sweet Potato Soup (番薯糖水) and Stir-Fried Yau Mak with Fermented Bean Curd (腐乳炒油墨)

Sweet Potato Soup

Ingredients：
Sliced sugar
Ginger
Sweet potato
Pandan leaf

Method
1. Peel the potatoes and dice into small blocks
2. Boil some water and add sliced sugar, ginger and pandan leaf
3. Add the sweet potatoes and boil at medium heat until the potatoes have softened

Stir-Fried Yau Mak with Fermented Bean Curd

Ingredients：
Yau mak lettuce
Red chilies
Cili padi
Fermented bean curd

Method
1. Cut off the tail of the yau mak lettuce, slice the red chilies and dice the cili padi.
2. Cook the yau mak in hot water.
3. Pour in a little oil, then add the cili padi, red chili slices and fermented bean curd. Add a little water to heat the bean curd until it has dissolved.
4. Stir fry the yau mak a little.
5. Finally, add a little sugar and soy sauce to season the dish. If the sauce is a little too watery, add a little "starch water".

This week, we have something a little fancier from Chef Soon 😁

Taro and nai bak in chicken broth



Ingredients:
Nai bak
Taro
Wolfberry
Chicken broth

1. Half the nai bak and wash until clean.
2. Peel the taro and slice into small angular shapes. Soak the wolfberry.
3. Deep fry the sliced taro until golden brown.
4. Boil the nai bak and place it in the bowl.
5. Pour chicken broth into a pot, then add the deep fried taro and wolfberry. Boil until the taro is soft, then add salt and chicken essence to taste.
6. Finally, pour soup, taros and wolfberry into the bowl that contained the nai bak.