TLC Kitchen

DIRECTIONS

PREPARE (30 minutes)

1. Diced the vegetables.
2. Prepare the extras.
3. Prepare the beef for the stew:
• Pour 2 tsp corn flour, salt and black pepper in a large ziplock bag and mix well.
• Coat all your beef cubes in the ziplock bag with the flour mixture (beef marinade).

COOK (2.5 hours)

1. Heat some olive oil in a pot with medium high heat and sear your beef cubes, until all sides are nicely brown. It takes about 3 to 5 mins per side!
2. Once all beef cubes are brown, add 1/2 cup of stout / red wine to the pot and let it bubble.
3. Then add the following:
• 2 tbsp of tomato paste
• 3 tbsp worcestershire sauce
• 2 cups of beef broth
• 3 cups of water
4. Bring the stew up to a boil with high heat.
5. Once the liquid boils and bubbles, add in the thyme and bay leaves and let the pot simmer in low heat for 1 hour.
6. After the hour, add in all the diced veggies and let the stew simmer for another hour.
7. When an hour is up, test the softness of your meat and veggies with a fork. Test taste and add salt / water / black pepper to taste, depending on your preference.

DIRECTIONS

PREPARE (15 minutes)

1. Chop chicken into small pieces and ginger into slices. 
2. Stir Seasoning Mix
• 50 ml water
• 1 tsp dark soy sauce
• 1/2 tsp light soy sauce

COOK (15 minutes)

1. Heat sesame oil and cooking oil, then add ginger strips. Stir fry until fragrant.
2. Add chicken pieces and stir fry for a few minutes, until cooked on the surface.
3. Add Seasoning Mix to coat chicken evenly in the sauce. 
4. Cover and simmer for 5 minutes. Add more water if the sauce is drying out. Use kitchen tongs to turn chicken pieces over, cover and simmer for another 5 minutes.
5. When the chicken is cooked, add Shaoxing wine and after a few seconds serve.

DIRECTIONS

PREPARE (15 minutes)

1. Rehydrate dried chinese/shitake mushrooms
2. Marinade the minced pork
• 1 tsp sesame oil
• 1 tsp cornflour
• pinch of salt and pepper  
3. Finely chop the 1 clove of garlic, 1.5 cm ginger, 2 pcs of rehydrated mushrooms and 1/2 chili
4. 1/4 carrot sliced into thin pieces. (Optional)
5. Cut the silken tofu into 8 equal pieces.

COOK (20 minutes)

1. Fry the eggs into omelettes and lay them on a serving plate. 
2. Coat the silken tofu with some corn starch, and immediately deep fried them in oil and set aside. 
• To get even browning, have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. 
• Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around. 
• Remove from oil once it is golden brown and drain the oil.
3. Then layer the tofu on top of the omelette.
4. Heat some cooking oil, and fry the ginger and garlic, (optional: chili and white part of spring onion) till fragrant. 
5. Then add in the chopped mushrooms and carrot and stir fry for about 1 minute.
6. Add in the marinated minced pork and stir fry until 75% cooked. 
7. Add in 1/2 cup water, 1 tsp light soy sauce, 1/2 tbsp shao xing wine, 1/2 tbsp oyster sauce, 1 tbsp (chili) bean paste.  
8. Bring it to boil until it is slightly thicker. Season with salt and sugar if needed. 
9. Thicken the sauce with corn flour and drizzle onto the tofu in the serving plate.
10. Garnish with some chopped spring onions. (optional)

DIRECTIONS

PREPARE (20 minutes)

1. 10 wolfberries soaked in water until puffy; drained. 
2. Spring onion sliced thinly; Carrot sliced into thin and fine pieces. (Optional)
3. Cut tofu to 1 cm slices and place them on a deep steaming plate.
4. Marinade minced pork with the following and sit for 10 minutes or more.
• 1/2 teaspoon of Chinese wine
• 1 tsp light soy sauce
• 1 tsp cornflour
• dash of white pepper powder
• finely chopped spring onion (optional)
• a few thin and fine carrot shreds (optional)
5. Mould the meat mixture into a small ball of about 1 tsp size or less. Place the meat balls on top of the tofu. 
6. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.

COOK (5 minutes)

1. Steam over high heat for ~5 minutes (from the time the water is boiling), or until the meat is cooked.
2. Before serving, drizzle the liquid in the cooking plate over the tofu slices. Garnish with spring onions.

DIRECTIONS

PREPARE (1 hour, Optional)

1. Soak the rice in water for 1 hour. But if you don't have the time, just cook it straightaway.
2. Wash the dates. OR wash the scallops, soak it for about 10-15mins and keep the water.

COOK (30 minutes)

1. Blanch pork ribs in a pot of boiling water for 3 minutes. Rinse the blanched pork ribs to remove scum. 
2. In a pot , add in the rice, 3 bowls of water, ginger, and dates (or dried scallops and the water). 
3. Cook at medium low heat about 15-20 minutes and keep an eye on it, especially towards the end. Stir it occasionally and don't let it be burnt.
4. When the porridge is cooked, season it with salt, pepper & sesame oil to taste.
5. Sprinkle some spring onions and serve

DIRECTIONS

PREPARE (10 mins)

COOK (10 mins)

• Pour 1 cm thickness of egg mixture to steaming dish. 
• Bottom Layer: Steam at high heat for about 2 minutes, until the egg is just set. Turn off the fire. 
• Scatter diced salted egg and century egg evenly over the dish. Pour the remaining egg mixture so that it is on the same level as the toppings. 
• (If you don’t mind the salted and century egg sinking to the bottom, you don’t have to cook the bottom layer first. Just scatter the diced eggs and pour the egg mixture over.)
• Seal the steaming dish with aluminium foil. Steam at high heat for 5 minutes. 
• Garnish with chopped spring onions.