Method

1. Heat up the oil in a wok, add the garlic and cabbage then stir fry for 3 minutes.
2. Add the tomatoes, salt, sugar and water then stir fry for a further 10 minutes.
3. Stir in the ketchup, if desired, before serving.

Ingredients

There is a European proverb which says, “When tomatoes turn red, doctors’ faces turn green.” From this we can see that tomatoes and a healthy life are closely related. The red colour pigments in tomatoes contain Lycopene which has a powerful anti-oxidation effect that would slow down ageing.

Cooking the tomatoes can better release the benefits of lycopene.

Lycopene is fat soluble, so adding a little oil when cooking can enhance the absorption of lycopene by the body.

Eating tomatoes can also help prevent digestive system and prostate cancers.

Method

1. Add ginger and wine into the dried scallop which has been soaked to soft, then steam for 1 hour.
2. Clean carp and pat dry, heat wok and fry carp until both sides are golden brown, absorb excess oil from carp using kitchen paper towel and set aside.
3. Add mandarin peel into a pot of 8 cups of water and bring to boil. Add all ingredients into boiling water then reduce to medium-to-low heat and boil soup for about 1 hour.
4. Add turnip strips and boil for 15 minutes.
5. Add a small amount of salt to taste before serving.

Ingredients (For 4 people)

Method

1. Heat the wok with cooking oil, add in the ginger and garlic; cook until golden-brown and crispy. Then add in the pork and stir-fry until cooked.Transfer to a plate when cooked. Next, put the mushrooms into the wok and stir-fry for a short while, then add in the “mushroom water” (the residual water from soaking the mushrooms). Cover the wok and cook for 10 minutes, then add in the spring onions, bean sprouts and the pork. Stir-fry for 2 minutes and put aside.
2. Combine the shredded cucumber, thinly sliced paper-thin omelette, as well as other stir-fried ingredients together with the cooled noodles and mix well.
3. Add some dark vinegar, sesame dressing or chilli oil, etc. to taste and serve.

Ingredients (For 4 people)

** Shanghai noodles
Boil with hot water until cooked; drain off the water then leave the noodles to cool down; rinse the noodles with ice cold water and drain well.

Method

1. First, place the thinly sliced ginger pieces on top of the salmon steak and steam until fully cooked. After steaming, drain away all the excess water. 
2. Remove the steamed ginger pieces from the fish and finely cut into long thin shreds. Carefully separate the salmon steak into small chunks. Season and mix well with the light soy sauce, sesame oil and ginger shreds.
3. Place the cooked rice in a mixing bowl. Now add the salmon chunks, diced carrots, sweet corn kernels and diced celery into the bowl. Add salt and sugar to taste. Mixed well.
4. Garnish with spring onion just before serving.
   
   
   Note: Cooked green peas can also be mixed into the rice in step 3 if desired. This will add color to the dish.

Ingredients (For 4 people)

Sauce

*Depends on your flavor.

Functions

Salmon is a deep-sea fish with high nutrition value, containing protein, OMEGA 3, fatty acid, vitamins and calcium, iron, zinc, magnesium, phosphorus and minerals. With dietetic proof, OMEGA 3 and fatty acid can lower the blood pressure and risk of hypertenion, heart disease & stroke, apoplexy, and strengthen the faculty of memory. 

Winner of Volunteers Recipe Sharing
Cloud Black Fungus Salad 涼 拌 雲 耳

Method

1. Soak the cloud black fungus in hot water for 1 hour.
   
2. Wash the fungus nicely. Put water and the fungus into the saucepan, boil for 10 minutes. Drain the water.
   
3. Mix the sauce ingredients gently, put the cloud black fungus in the mixed sauce then serve.
   
   ** To serve with more color, the recipe can add with shredded and boiled carrot, cucumber or tofu.

Ingredients

Sauce

Functions

Cloud black fungus can help to nourish the lung and stomach, benefits the brain, heart and blood vessels.

Method

1. Soak the black fungus in water overnight.
2. Trim off the hard stems from the black fungus, scald and drain, and then shred it.
3. Shred the cooked mushroom finely.
4. Wash and shred the chicken beast finely. Immerse in the marinade for 10 minutes, scald and drain.
5. Fill a saucepan with the water and bring to the boil over high heat. Put the shredded mushroom and the black fungus into the saucepan, cover and boil for 5 minutes.
6. Add seasoning. Slowly stream in the mixed marinade and egg white then pour in the shredded chicken.
7. Sprinkle in the sesame oil then serve.
   
   

Ingredients

Marinade

Seasoning

Function
This soup can strengthen the spleen, invigorate the stomach and cure indigestion problems.

Method

1. Wash all the ingredients, scald and rinse the pork fore shank.
2. Put all ingredients into a deep saucepan, add water.Bring to the boil over high heat, then simmer over low heat, cook for 3 hours.
3. Season with salt then serve.

Ingredients

Seasoning

Function

This soup can tonifies the blood, stops sweating, helps cure diabetes and alleviates asthenia-heat symptoms.

Lily Bulbs and Pear Soup 滋潤百合雪梨湯

Method

1. Wash the fresh lily bulbs and almonds; wash and stone the red dates, drain well.
2. Peel and core the pears, divide each into 4 pieces.
3. Scald and rinse the pork fore shank.
4. Put all ingredients (except fresh lily bulbs and salt) into a deep saucepan, add water.
   Bring to the boil over high heat, then simmer over low heat, cook for 60 minutes.
5. Put fresh lily bulbs into the soup, cook for 5 minutes. Season with salt then serve.

Ingredients

Seasoning

Function

Fresh lily bulbs help to stop coughing, nourish the lungs and clam the nerves, to cook with pears can help soothing dryness, benefits the face and body.

Chrysanthemum & Qi Zi Jelly 菊花杞子凍

Method

1. Boil water then turn off the heat.
2. Add dried chrysanthemum into the hot water, cover with lid, soak it until thetaste comes out, and then discard the chrysanthemum.
3. Add qi zi into the chrysanthemum water, soak it until the taste comes out.
4. Add gelatin powder into the water, boil it with low heat. Keep stirring until gelatin powder dissolved. Cool for a while.
5. Season with honey, then pour the mixture into the container. Chill in refrigerator until set.
6. Remove jelly from container; cut into small pieces then serve.

Ingredients

Seasoning

Functions

Chrysanthemum can disperse head-wind, clear heat & detoxifying. Qi Zi can nourish the liver, kidney, and improve eyesight.

Method

1. Wash and soak the pearl barley for 2 hours. Put barley into a deep saucepan and mix with washed rice, oil, salt and water.
2. Wash then tear the bean curd sheets into pieces. Shell and peel the ginkgo nuts. Remove the skin from chicken breast. Put them into the deep saucepan and bring to the boil over medium heat, then simmer over low heat, stir well to make the congee (about 60 minutes).
3. Take out the cooked chicken breast, cool it down, then shred. Wash, blanch and refresh the lily bulbs.Add chicken and lily bulbs into the congee and cook for 3 minutes. Season and serve.

Ingredients

Seasoning

Functions

Pearl Barley is a cooling ingredient whichis good for the urinary system. Lily bulb calms the nerves and is good for the complexion. This congee can well replenish the moisture of skin.

Method

Wash and boil the Ye Xiang Lan, drain well.

Dice Soybean Curd, Carrot, Scallop. Add pearl powder andsteam 7 minutes. Then add Ye Xiang Lan.

Heat 1-teaspoon oil; add salt, sugar, and caltrop starch water.Mix well and cook to a sauce, then add to the soybean curd and serve.

Ingredients

Functions
Calm the tense feeling and cure palpitations.
Also good for liver organ and improve eyesight.

Attention
Beware when buyingpearl powder, better buy from famous shops.

Method

1. Scald the lean pork fore shank and rinse.
2. Put all ingredients into a double-boil pot and cook for 2 hours.
3. Season with salt.

Ingredients

Functions
The kaki can nourish the stomach; it will also cure coughing and expel phlegm.

Warning
People should not eat Kaki along with crabs, shrimp and other with food rich in protein.

People who have Spleen-asthenia, Stomach-asthenia, Loose Stools, Diabetes and Pregnant women should neither eat Kaki nor drink this soup.

Method

1. Scald lean pork and rinse.
2. Put all ingredients into a pot. Cook over high heat for 10 minutes.
3. Reduce to low heat and cook for 2 hours.

Ingredients

Functions

The soup strengthens the body and treats respiratory diseases e.g. chronic bronchitis and asthma.

Warning

People who have a common cold in the early stage should not drink this soup.

Method

1. Stir fry E Jiao in a wok without oil until light brown and crushinto pieces.
2. Wash glutinous rice. Add water and cook to make a congee.
3. Add E Jiaoand rock sugar. Cook until rock sugar dissolves. Serve.

Ingredients

Functions

It tonifies the blood and nourishes “Yin”. It cures dizziness due to blood-asthenia, insomnia, palpitation, cough due to “Yin”-asthenia and dryness.

Warning

E Jiao is oily and can’t be digested easily. People with indigestion, nausea, diarrhoea and high blood pressure should not drink this soup.

Method

1. Rinse the shin of pork and wash all the ingredients.
2. Put all of them into a pot.Add boiling water and boil for 1hours.
3. Season with salt and serve.

Ingredients

Functions

It is nourishing and especially clears the lung. It also cures coughing and expels phlegm. It’s particularly good for those suffering from prolonged coughing, dry cough and sore with viscous phlegm throat.

Warning

People who are suffering from spleen-asthenia, diarrhoea and flu should not drink this soup.

Method

1. Stone red dates, wash all ingredients and add water, bring to the boil.
2. Add boiled eggs, reduce to low heat and cook for 30 minutes and serve.

Material

Functions

It benefits the liver and kidney, blackens the hair and defies aging.

Warning

People who have loose stools, phlegm and cough should not drink this soup.

Method

1. Wash and soak the white fungus in water for 2 hours until soft. Trim off the hard stems. Cook the white fungus with the ginger in boiling water for 5 minutes. Remove, refresh and soak in cold water.
2. Saw off the tops of the coconut. Remove and use as lid. Drain out the juice.
3. Pour water, sugar and coconut milk into the coconut. Cover with the lids and double boil the coconut for 1 hour over medium heat.
4. Remove the lids, add the white fungus and continue to steam for another 30 minutes before serving.

Ingredients