Beetroot Soup

Beetroot are popularly known for its health benefits, it is low in fat, rich in fibre, full of vitamins and minerals.  It can either be eaten raw as salad; roasted as side dish to accompany grilled chicken, pork, beef or lamb; pickled; oven-baked as chips; fried with rice; baked beetroot muffins; cooked as soup; makes nutritious juice, etc... etc...

Today, I am making a soup out of beetroot.  Though other ingredients goes well with this soup, but with just one ingredient it also taste equally yummylicious, which is 'chicken feet.'

What you need? (for 2 persons)
1 beetroot (medium size)
8 chicken feet
Chicken stock granules (to taste)
Salt (optional, to taste)

How to prepare?

1. Wash the beetroot, peel and cut into chunks, leave aside.
2. Clean the chicken feet, blanch with boiling water and drain.
3. In a medium pot, fill about half pot of water with lid on and bring to a boil.
4. Add in both the chicken feet and beetroot, once it comes to a boil lower the heat to medium-low and continue to cook with lid slightly tilted.
5. If the soup dries up fast add in more water, according to your needs.
6. Just as the chicken feet and beetroot are almost done, add in chicken stock granules and salt (if used) and taste to your desired liking.
7. Serve with warm rice.

Notes:

1. If you prefer a crunchier beetroot texture, add them fifteen minutes later after the chicken feet during cooking.
2. Other ingredients such as radish and red carrot also goes well together with this soup, which I've also tried before.

Baked chicken in red beancurd

Ingredients:
2 chicken thigh with drumstick

Marinating ingredients:
1 tbsp oyster sauce
1 tsp dark soya sauce (can put slightly more, depending on the type of soya sauce used)
2 pieces red beancurd (fermented)
1 tbsp shao hsing wine
1 tbsp finely chopped garlic
1/2 tbsp honey
1/2 tbsp sugar

Methods:

1. In a large bowl mix all the marinating sauce together till well combined.
2. Wash and cut chicken into 4 pieces for each thigh and drumstick.
3. Put the chicken pieces into the marinating sauce and mix well to ensure that the chicken are well coated.
4. Put the marinated chicken into a container with lid on or in a zip lock bag and marinate overnight in the fridge.
5. Arrange the chicken pieces on a pan with holes to allow the oil to drip during baking.
6. Bake in a pre-heated oven of 190 degree Celsius for about 15 minutes or until golden brown, turn over once during baking and continue to bake until the chicken is cooked.
7. Serve either with rice in a meal or as finger food.

Stir-fried Kailan with scallops and button mushrooms

This is what you need:

• Kailan - wash, cut the leaves, peel the hard stem and cut into your preferred length and put aside separately for later use.

• a few canned button mushrooms (sliced)
• carrot (cut into thin strips)
• 10 fresh scallops
• 4 cloves garlic (coarsely chopped)
• 2 tbsp of cooking oil (not in the picture)
• Drizzle of water 

Seasoning:

• Chicken stock granules (to taste)

Few simple steps:

1. In a medium heated wok, add in cooking oil, put in the chopped garlic and fry till fragrant.
2. Add in the stems of the kailan and carrot strips, give it a quick fry.
3. Next, add in the scallops and button mushroom, stir fry for a quick one minute.
4. Put in the leaves of the kailan and sprinkle with chicken stock granules, stir to mix with a drizzle of water.
5. Off the heat and serve.

Pork and prawn mini rolls

Pork and prawns are two important protein ingredients in Chinese cooking.  It makes great and tasty 'stand-alone' dishes, not to mention when the two ingredients are combine together the dish is even more tastier and delicious!

This recipe which I am going to share can be served with rice as a meat dish in a meal, which also makes great 'finger food' at a party.

Ingredients:

• Carrot strips

• 600g minced pork (replace with minced chicken for a halal version)

• 300g prawns (cubed)

• 2 tbsp spring onions (chopped)

• beancurd sheets (cut into 2" squares)

Seasonings:

• Salt (to taste)
• 1/2 tsp grounded pepper

Methods:

• In a large bowl combine minced pork, prawns, spring onions, salt and pepper until well mixed. 

• To wrap, take a piece of beancurd sheet, put an adequate amount of the mixed ingredients on it and spread across, place two carrot strips on both sides (this is to support the roll so that it won't curl when cooked and also add a crunch to the rolls).

• There are two methods to handle these rolls (1) if the rolls are to be frozen for later consumption I will steam them first, when cooled arrange them in an air tight container, put in the freezer and defrost before use (2) for consumption on the same day, I will place them in a container and leave them in the fridge.

Steamed rolls

These mini rolls can be served either (1) deep-fried and serve as it is and/or with chilli/tomato sauce by the side  (2)  deep-fried and coated with a simple sweet and sour sauce which comprises of tomato sauce, sugar and salt (to taste), oyster sauce (optional), water and corn starch.

Deep-fried

Duo-style: deep-fried with sauce and without sauce

Which do you prefer?? The choice is in your own hands.  Hope you enjoy cooking this dish as much as my family does - Happy Cooking!