Cooking Lab - Egg Dumplings (蛋餃)

Cooking Lab - Winter Beauty Pot (山藥美容鍋)

Take heed! This is the soup that will fight aging. 

天冷就是火鍋日。今晚做道養生美容火鍋湯。加入了山藥，枸杞，讓大家青春無敵！

熱熱的湯，直接溫暖到心頭。今年的冬天真是寒。

(c) GMV - Got My Vote

This is a comforting winter seafood soup filled with grated yam, assorted fish balls, tofu, leek, cabbages and goji berries. The ingredients used are essentially beauty-booster to add lustre and glow to your skin, plus it tastes so much better than a vitamin pill.

Ingredients:

- 100g pipi 
- 50g red goji berry 
-100g yam 
-150g silk tofu 
-250g assorted fish balls 
-1 medium leek 
-1/4 cabbage 
-2 cups seafood stock 
-Salt and pepper 
-1/4 teaspoon satay paste 
-1 teaspoon soy sauce

Methods:

1. In a large saucepan, add in 2 cups of seafood stock and 6 cups of water. Bring it to a boil.

2. Add in the pipis and chopped cabbage. Cover and reduce heat to low, and simmer for 10 minutes until all the pipis open.

3.Season with salt and white pepper.

4. Add the sliced leeks into the pan.

5. Bring the pan back to a boil.

6.Add in the tofu and the assorted fish balls.

7.Lastly, add in the grated yam.

8.Top with goji berries.

9. Serve immediately.

You can have this soup as often as you want and it is quiet nutritious and healthy.

Optional: Mix some satay paste with some soy sauce to intensify the soup flavour.

Published Recipe: Seafood Soup wit Leek & Goji Berry

Cooking Lab - Praise the Cabbage Braise (發財滷白菜）

Cooking Lab - Hearty Pork Riblet Winter Soul Soup with Goji Berry (排骨酸菜甕)

Winter means cold and flu. What do you eat when you are feeling under the weather? 

This is the easiest hearty soup to make. Just add all ingredients into a deep earthware and let it steam away for 45 minutes.


(c) GMV - Got My Vote!

The therapeutic ingredient is the sour mustard greens; (of course the pork ribs helps) This vegetable provides a gentle tanginess to the soup. You can get get these from any Asian groceries

Ingredients:

- 1 packet of vacuumed mustard greens 
- 300g sliced daikon/white radish 
- 300g fried pork riblets
- 50g goji berry 
- 3 cups pork/chicken stock 
- 1 cup water 
- 2 tablespoon soy sauce 
- 2 tablespoon black rice vinegar 
- 2 teaspoon brown sugar 
- 2 teaspoon cooking wine 
- Salt and pepper 

Instructions:

1. Drain the mustard greens from the packet liquid and thoroughly rinse under running water.

2. Cut into equal pieces.

3. Slice the white daikon into thin squares.

4. In a deep earthware, place chopped mustard greens at the bottom.

5. Overlap the sliced daikon on top as the second layer.

6. Scatter the fried pork riblets on top the daikon layer.

7. Finally finish the layering process with more daikon slices.

8. Add boiled stock liquid into the earthware.

9. Add in the seasonings - soy sauce, wine and sugar.

10. Place it in a large steamer, and let it steam for 40 minutes.

11. In the final 10 minutes, add the goji berries on top.

12. Season with a dash of black rice vinegar.

13. Serve hot.

This soup has healing power It is so warm and soothing - the perfect meal for a cold. 

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Cooking Lab - Winter Miso Nabe Soup with Assorted Fishballs (冬天就是要吃日式味噌火鍋)

Japanese miso hot pot (nabe) is extremely popular in Winter. It is hearty, filling and has a beautiful rich flavour. 

Generally you can adapt and add in whatever you fancy. We generally enjoy plonking fish balls into the pot to make it vibrant and playful for everyone to enjoy the experience. 

這陣子，天氣好冷，完全無心情煮，所以火鍋是冬天最幸福的料理！

比起台式的麻辣鍋，我比較鐘意清淡的高湯底。可以隨意加進任何季節的特產就可以做成獨一無二的冬季日式鍋。簡單又豪華豐盛。


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To make an inviting winter pot of wonders, gather up your favorite veggies, meats, mushroom and cook while you wait. It is simple and you will have a lot of fun in the process.

今晚是綜合魚丸特色鍋。暖呼呼的，超適合闔家聚餐，看起來就是一碗碗很幸福的料理。

Ingredients:

- 150g packet silken tofu 
- 150g fried puff tofu 
- 3 tablespoon miso paste 
- 1 tablespoon light soy sauce 
- 1 teaspoon sugar 
- 1 bunch enoki mushroom 
- 100g homemade fish balls 
- 100g mixed assorted fish balls 
- 100g clams 
- 100g Korean fishcakes 
- 100g pork balls  
- 300g winter vegetables 
- 10g Korean pickles

Instructions:

1. Add 2 cups of chicken stock in a large pot and fill with water until the pot is 80% full. Bring it to boil.

2. Dissolve the miso paste into the boiling stock. Add in soy sauce and sugar.

3. Slice the fried tofu puffs into triangles and thickly slice the silken tofu.

4. Add them into the miso broth.

5. Simmer for 10 minutes or until the tofu fully absorbed the miso broth.

Tip: the longer you leave the tofu in there, the more flavorful they will become.

6. Add in the pork balls, fish cakes or fishballs.

7. Turn up the heat, arrange the enoki mushrooms, clams, and the vegetables in the pot.

8. Bring the pot back to boil.

9. Cook for further 5 minutes.

10. Serve the soup & assorted fish balls into individual bowls.

11. Top with pickles.

12. Serve immediately.

Nabe is nutritious, simple and heathy. A good change from the normal heavy winter comfort meals. 

A very homely, smoothing and comforting hotpot that everyone love to come home to.

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Cooking Lab - Therapeutic 'Surf n Turf' Fish Balls in Clear Soup

I love fish balls. They are so fun to eat: you can plonk them in soups, deep-fried or grill them on skewers. Most days, you just buy the pre-made ones in the supermarkets. But they are really simple to make at home. 

The star ingredient is really the fish paste. Armed with the secret weapon, you can make fancy fish balls at home! 


(c) GMV - Got My Vote!

Today, I am making a 'surf n turf' version - combining fresh salmon and pork mince. 

This is seriously an utterly delicious bouncy popping-fun snack. Quite therapeutic in the process of making, too. 

Ingredients:

- 300g fresh salmon fillets 
- 1 pack fish paste 
- 200g shiitake mushroom 
- 150g pork mince 
- 1 bunch coriander 
- 4 cups of chicken stock 
- 2 tablespoon cooking wine 
- 1 tablespoon light soy 
- 1 teaspoon salt 
- 1 teaspoon sugar 
- 10g pickled ginger 

Instructions:

1. Marinate the salmon fillet in cooking wine for at least 15 minutes. 

2. Diced the salmon fillets, shiitake mushrooms, fresh coriander into fine pieces.

3. Place all ingredients in a large stainless bowl.

4. Mix together with your hands.

Now, get ready for some anger therapy.

5. Pick up the mixture first and then, as hard as you can smash it or slap it down.

6. Repeat the process for 10 times.

The harder you smash/pound the mixture, the bouncier the fish balls will gets.  

This is much better than therapy, not only you can release the emotional pressure from within, you are actually being constructive in the process. The tangible result is some bouncy and springy fish balls. 

7. Shape the mixture into balls.

8. 'Air drop' the fish balls into a pot of boiling stock.

9. Remove when the fish balls surfaced to the top.

10. Continue with the rest of the batch.

Of course, these fish balls may not look as perfect and round as the commercial version. But don't you prefer a rustic version that has a lot to offer?

11. Serve hot with clear soup.

Homemade version is still the best. Not only you know exactly what goes in, there are no short cuts or addictives. Only pure goodness for the family. 

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Cooking Lab - Chicken Soup w Meatballs and Tofu (芥菜豆腐清雞湯)

餐桌上的溫暖。

天氣開始轉冷，就很想喝熱湯。
今晚做的是芥菜豆腐肉丸清雞湯。

Meatballs are great in soup and they can be made in advance or you can use frozen fish balls as an alternative.

Now meatballs in soup - doesn't that sounds like a filling meal already?



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The perfect winter warmer soup for the cold days. 
Healthy but naughty....hey! You can't just pick out the meatballs .... you have to eat the healthy tofu and nutritious veggie too!  

Ingredients:

- Baby Mustard Cabbage (aka Gai Choy) x 1 bunch
- Pre-made meat balls x 12 

(See Meatball Recipe Here:
Mini Parsley Meatballs Recipe

- Premium chicken stock 2L
- Silk tofu sliced x 1 packet
- Bonito flakes 10g
- Sesame seaweed mix 5g
- Light soy sauce 10ml
- Mirin 5ml
- Salt to season

Instructions:

1. Bring a medium pot of chicken stock to a boil.

2. Cut the baby mustard cabbage in small pieces.

3.Flavor the soup with light soy sauce and a dash of mirin.

4.Add the baby mustard cabbage and let it simmer over medium heat for 5 minutes.

(Note: let the mustard cabbage absorb as much of the stock essence as possible, so it will have the melt-in-the mouth tenderness.)

5. Add the tofu slices and also let them simmer in the chicken stock broth.

6. Lastly, add the meatballs to the soup and cook for further 5 minutes.

7. Serve the soup hot in individual bowls.

8.Garnished with bonito flakes and sesame & seaweed seasoning.

9.Serve as per the picture.

A very hearty, soul-warming soup in a stormy night. 

用熬煮的雞高湯，加入健康長壽的青芥菜鋪底，快滾後，再加入豆腐，最後上頭再放上炸香的小肉丸

用自己做的小丸子，吃起來很清爽也很健康。

暖暖的清湯，簡單卻不失美味~

Cooking Lab - Miso Infused Lamb Cutlets w Oden Soup

Hmmmm..... I feel like some lamb cutlets!

いらっしゃい！

ここでは美味しくで簡單なレシピを紹介してます。どれも本當に簡單です。

ぜひ、挑戰して感想コメください！！

(c) GMV - Got My Vote!" (^_^)

Juicy succulent lamb cutlet marinated in red wine and rubbed with miso paste.

Served on a golden crispy hash brown. YUM!!!

A healthy dose of side salad.

(Baby Spinach with cucumber, tomato and roasted capsicum. Topped with creamy Brie cheese and Japanese natto in roasted sesame dressing.)

Very refreshing and balance out the meaty lamb.

The finished presentation!

Double-decker for friend with minimal salad! ^^

With a bowl of hearty Seafood Oden Soup and assorted fishcakes.