Fuhua Secondary School. Secondary One Signature Programme - Date with Dad 2018

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1 Recipe 1 Crabstick Spaghetti (2 Servings) By Adrian Ow Yong Cheng Jun 1R1 200g spaghetti 200g broccoli, cut into small florets 2 eggs 5 crabsticks 2 teaspoons of minced garlic a pinch of salt 2 teaspoons of ground oregano 10 tablespoons of salted butter olive oil for cooking English parsley Method: 1. Boil spaghetti in a saucepan of boiling water. Remove the cooked spaghetti using the metal strainer. Set it aside. 2. Heat some butter in a frying pan. Break the eggs and fry till egg is cooked. Set it aside. 3. Add some butter in the same frying pan and minced garlic. Stir-fry it till fragrant. 4. Add in the broccoli florets. 5. Add in the crabsticks. 6. Add in cooked spaghetti and tomato ketchup. 7. Add in fried egg and continue to stir fry it for another 5 minutes. 8. Remove from heat and set it on a serving plate. Garnish with English parsley. 9. Ready to serve up. 1

2 Recipe 2 Colourful Tuna Wrap (2 Servings) By Joy Chan Lok Yee 1R1 2 wholegrain wraps 1 can tuna-in-olive oil 2 hard-boiled eggs 2 avocados a few cherry tomatoes some spinach salad, ready to eat sesame sauce dressing English parsley Method: 1. Dice avocados into small cubes. 2. Dice cherry tomatoes. 3. Dice hard-boiled eggs. 4. Mix diced avocado, cherry tomatoes, hard-boiled eggs and canned tuna in a mixing bowl. 5. Add sesame sauce to taste 6. Lay wholegrain wrap. 7. Lay washed spinach on the wholegrain wrap. 8. Lay the prepare filling mixture of the other ingredients on top of the spinach. 9. Wrap the ingredients up. 10. Garnish and ready to serve up. 2

3 Recipe 3 Happy Fried Rice (1-2 Servings) By Lee Teng Yee Sherilyn 1R2 2 bowls of cooked white rice 3 eggs, beaten 1 teaspoon Knorr Hao Chi All in One Seasoning 1 bowl of oyster sauce 2 chicken sausages, sliced pinch of ground white pepper water sunflower oil for cooking English parsley Method: 1. Heat up the frying pan. 2. Add in 2 teaspoons of sunflower oil onto the frying pan. 3. Add in cooked white rice and stir-fry it together with the sunflower oil. 4. Add in 3 beaten eggs and continue stir-frying. 5. Add in 2 teaspoons of hao chi seasoning into 1 bowl of oyster sauce mixed with some water and ground white pepper. 6. Add in the sliced chicken sausages and stir-fry it well with the rice. 7. Place the fried rice onto a serving plate. 8. Garnish it with english parsley. 9. Ready to serve. 3

4 Recipe 4 My Healthy and Fun Noodles (3-4 Servings) By Lee Xin Jie 1R2 4 packets of instant noodles, soften 4 eggs 200g xiao bai chye, cut 10 medium-sized prawns 2 small onions, sliced 1-2 tablespoons of dark soy sauce oil for cooking Chinese parsley Method: 1. Heat some oil in a frying pan. Cook the medium-sized prawns and put it aside for later. 2. Frythe egg and put it aside for later use. 3. Stir-fry the sliced small onions till fragrant in the same frying pan. 4. Add in the soften instant noodles. 5. Add in an appropriate amount of dark soy sauce into the frying pan and mix it well. 6. Add in the cooked medium-sized prawns into the frying pan and mix it together with the instant noodles. 7. Put the noodles on to the serving plate. 8. Garnish with Chinese parsley and fried egg. 9. Ready to serve. 4

5 Recipe 5 Spaghetti with Lemon and Salmon (3 Servings) By Pwo Chay Kai, Keith 1R2 120g salmon, slice into 3 pieces 220g spaghetti 2 tablespoons of capers 1 clove garlic, minced 1 lemon 2 cups of fresh baby spinach 2 tablespoons of lemon juice ¼ cup chopped fresh basil leaves ½ teaspoon of freshly ground black pepper 2 tablespoons of extra-virgin olive oil 1 tablespoon of olive oil 1 teaspoon of salt English parsley Method: 1. Boil a large saucepan of water with salt. 2. Add in spaghetti and cook it until tender. 3. Stir occasionally for 8-10 minutes. 4. Drain cooked spaghetti and transfer it to large mixing bowl. 5. Add in minced garlic, extra-virgin olive oil, pinch of salt and freshly ground black pepper. 6. Toss to combine. 7. Heat up olive oil in a frying pan over medium-high heat. 8. Season salmon with pinch of salt and freshly ground black pepper. 9. Add in seasoned salmon to the frying pan and cook until medium-rare for 2 minutes. 5

6 10. Remove salmon from the frying pan. 11. Add basil, capers, lemon zest and lemon juice to spaghetti and toss to combine. 12. Set out 3 serving plates. 13. Place ½ cup spinach in each serving plate. 14. Add ⅓ amount of spaghetti to the serving plate. 15. Add a piece of salmon on top and ready to serve. 6

7 Recipe 6 Quinoa Chicken Parmesan (2 Servings) By Choi Loon 1R2 1 cup quinoa (whole grain) 1 tablespoon Italian seasoning 2 boneless and skinless chicken breasts, cut crosswise in half ½ cup plain flour ¼ cup grated parmesan cheese ¼ cup basil leaves 2 eggs, beaten 1 cup marinara sauce (Prego Pasta Sauce) Salt and ground black pepper to taste English parsley Method: 1. Preheat oven to 200 C. Lightly oil the aluminium foil with nonstick cooking oil spray. 2. In a large saucepan of water, cook quinoa according to package instructions. 3. Add in the Italian seasoning. Remove from heat and set it aside. 4. Season chicken breasts with salt and ground black pepper to taste. Working in batches, dredge chicken breasts in plain flour and dip into beaten eggs. 5. Dredge into the cooked quinoa mixture, pressing to coat. 6. Place coated chicken onto the prepared baking tray lined with the prepared aluminum foil. 7. Place into the preheated oven and bake for minutes or until golden brown. 8. Top with grated parmesan cheese and marinara sauce. Place back into the preheated oven and continue to bake until grated parmesan cheese has melted. (About 5 more minutes.) 7

8 9. Remove from the oven. Serve up immediately onto a serving plate and garnish with basil, if desired. 8

9 Recipe 7 Nutty Fruity Pancakes (2-3 Servings) By Mahika Manesh 1R4 1½ cups plain flour 4 tablespoons salted butter 2 tablespoons caster sugar 1 teaspoon baking powder 1 egg 1 ¼ cups milk 1 teaspoon vanilla essence pinch of salt 1 fresh banana Some fresh blueberries 25g chocolate chips 25g almond nuts Mint leaves Method: 1. Sift the plain flour, pinch of salt and a teaspoon of baking powder in a mixing large bowl. 2. Break the egg into another mixing bowl for whisking using a balloon whisk. 3. Pour the milk into the whisked egg. 4. Mix the sifted dry ingredients well into the wet mixture until there is no lumps formed. 5. Divide the batter mixture into 3 equal bowls. 6. Add in some of the fresh fruits and almond nuts into the three bowls. 7. Heat the frying pan and toss it with butter. 8. Pour some of the batter into the centre of the frying pan and spread the batter into a bigger circle. 9

10 9. Allow the pancake to brown. (Check once in a while.) 10. Once it has browned, flip it carefully. Set it aside. 11. Put the cooked pancake onto a serving plate. 12. Repeat Steps 8 to 11 with the remaining batter. 13. Garnish with mint leaves, blueberries, almonds and banana slices. 14. Ready to serve. 10

11 Recipe 8 Mee Hoon Kuay (2-3 Servings) By Goh Chen Xi 1R4 500g plain flour 2 cloves garlic 200g anchovies 100g baby anchovies 200g chicken breasts, sliced 200g choy sum, cut 3 eggs pinch of salt 10ml corn oil water Chinese parsley Method: 1. Fry the baby anchovies in a frying pan with corn oil. Set it aside. 2. Fry the anchovies and whole garlic in a frying pan with corn oil. 3. Boil the fried anchovies and water in a saucepan. 4. Mix and knead plain flour, corn oil, pinch of salt and eggs together to make the dough in a large mixing bowl. 5. Take the fried anchovies and whole garlic out of the soup. 6. After boiling the soup for a while, divide and shape dough into smaller flat pieces and add it in the soup. 7. Add in sliced chicken breast and choy sum into the soup. 8. Serve in a serving bowl and garnish with fried baby anchovies and chinese parsley. 9. Ready to serve. 11

12 Recipe 9 Fried Eggs with Love (2-3 Servings) By Edwyna Lee Zi Wei 1R4 8 eggs 1 tablespoon diced carrots 2 tablespoons chopped spring onion ¾ teaspoon salt 50ml corn oil Chinese parsley Method: For 1 Serving: 1. Finely chop 2 tablespoon of spring onion and 1 tablespoon of carrot, then place them in a small dish. 2. Break 8 eggs in a large mixing bowl and stir; need not mix too well, so that the egg white could be seen during cooking. Leave 2 tablespoons of egg mixture for later use. 3. Mix the chopped spring onion and carrot to the egg mixture and stir well with ¾ teaspoon of salt. 4. Pour some oil in a small bowl and soak a folded kitchen towel with a pair of chopsticks, and pick up the towel to grease the 20cm non-stick frying pan. 12

13 5. Heat up the frying pan with medium heat and drop a little bit of egg mixture on the frying pan with the tips of the chopsticks to observe that the egg mixture starts to cook and harden, then the temperature will be right to fry the egg mixture. 6. Use the ladle to transfer 2 to 3 scoops of egg mixture from the large mixing bowl to the frying pan, enough to spread and fill up the flat base of the pan. 7. When the surface of egg mixture starts to cook and harden at the circumference while the top of the egg mixture still looks gooey, start using a spatula or chopsticks to roll from the edge of one side and fold about 1 inch towards the centre of the pan. 8. Wait for a few seconds for the fold to stick and cooked well, then roll & fold repeatedly in similar fashion, all the way till the other end of the pan. 9. Add more oil to frying pan, then use the ladle to stransfer 2 to 3 scoops egg mixture into the pan with the earlier folded egg on one side of the pan, making sure the egg mixture sticks one side of the folded egg and the egg mixture fills the base of the frying pan. 10. Repeat the same rolling, folding and cooking process 2 more times. Once the egg roll is cooked, turn off the heat for the frying pan. 11. Cool the whole egg roll in a minute, then cut the roll vertically while the roll is placed horizontally on the chopping board, into ½ to 1 inch thick slices. 12. Next, cut diagonally across each slices, and turn one of the slices and stick both slices into a heart shape. 13

14 13. Heat up the frying pan once more, and grease the pan with oil with the folded kitchen towel (use chopsticks to hold). 14. Put on plastic gloves and use fingers to hold the heart-shaped egg tight and dap on remaining liquid egg mixture on one side, then place it on the heated pan to fry. 15. Dab a little liquid egg mixture on the top side of the heart-shaped egg where the edges meet, then flip over the heart to fry when the bottom is cooked. 16. This should provide one serving of the cuisine. To save time to cook more servings, you could break more eggs to mix and increase the amount of chopped vegetables to mix accordingly. Cook this dish for your loved ones or someone special and enjoy the together. *Pictures taken from Demo video: 14

15 Recipe 10 Prawn Aglio Olio (1-2 Servings) By Laverne Kosasih 1R4 120g spaghetti ½ teaspoon salt 2 cloves garlic 1 tablespoon olive oil pinch of salt ¼ teaspoon crushed red pepper flakes ½ cup grated parmesan cheese 50g prawns English parsley, chopped Method: 1. Bring a saucepan of water to boil. Add ½ teaspoon salt and spaghetti and cook for 5 mins. 2. Add in prawn just before turning off heat. 3. Set aside ½ cup pasta cooking water in a mixing bowl when draining the cooked pasta and prawns. Set aside the cooked spaghetti and prawns. 4. Heat some olive oil on frying pan. Add in whole garlic and continue to stir-fry frequently until it turns golden brown on the edges. 5. Add in red pepper flakes and cook for a little a while more. 6. Add in pasta cooking water and bring to a boil. Lower the heat. 7. Add in pinch of salt and simmer until liquid is reduced by a third. 8. Add cooked spaghetti and prawns to the garlic sauce and toss it well. 9. Turn off the heat and add in chopped English parsley. 10. Add in grated parmesan cheese and toss it well. 11. Allow pasta to rest for 5 mins before serving up on a serving plate. Ready to serve. 15

16 Recipe 11 Black Sauce Chicken (3-4 Servings) By Toh Xin Yi 1R5 500g chicken wing 2 tablespoons sesame oil 50g green onion, sliced 2 cloves garlic, chopped 50g ginger, sliced 1 teaspoon sugar 2 tablespoons black sauce ½ teaspoon ground white pepper ½ teaspoon salt 1 red chilli, sliced corn oil for cooking water Chinese parsley Method: 1. Heat up the frying pan with oil and sesame oil. 2. Add in ginger and follow by the sliced green onion, chopped garlic and sliced red chillies. 3. Continue to stir-fry until fragrant. 4. Add in the chicken wings and continue to stir-fry for 3 minutes. 5. Add in black sauce and some water. Cover the frying pan with lid for 5 minutes. 6. Open up and continue to stir it well again. Cover it again for another 3 minutes. 7. Open up and add in sugar, salt and ground white pepper. 8. Pour into the serving plate for serving up. Garnish with Chinese parsley. 9. Ready to serve. 16

17 Recipe 12 Aloo Chat Cold Salad (Vegetarian) (2-3 Servings) By Thaarini D/O Vijayasekaran 1R6 300g potatoes, boiled and diced 50g Japanese cucumber, diced 50g green bell pepper, diced 50g yellow bell pepper, diced 50g red bell pepper, diced 100g tamarind paste 50g palm sugar 1 cumin stick 1 tablespoon MDH Chucky Chat masala powder 50g almond slices pinch of salt English parsley Method: 1. Peel and cut potatoes into 2cam cubes and boil (fry). 2. Cut Japanese cucumber into 1.5cm cube. 3. Cut bell pepper into 1.5cm dice. Sauce Preparation: 4. In the saucepan, add 100ml water, tamarind juice, palm sugar, salt and cumin stick to boil. 5. Boil the sauce till a thick consistency is achieved. 6. Remove from heat and set it aside. 7. Add the cooked potato, japanese cucumber and bell pepper into a large mixing bowl. 8. Pour the sauce, chucky chat masala powder and parsley. Mix it well. 9. Place the mixed salad onto a serving plate. 17

18 10. Sprinkle some of the chucky chat masala powder on top of the salad. 11. Place the roasted almond sticks on top. 12. Serve up as an appetiser or starter. 18

19 Recipe 13 Stir-fried Scallops with Broccoli and Capsiums (3-4 Servings) By Huang Ruizhe 1R2 800g frozen scallops 300g broccoli, cut into small florets 1 red capsicum, cut 1 yellow capsicum, cut 1-2 tablespoons minced garlic 2-3 tablespoon of chicken stock few slices of ginger Seasoning: pinch of salt 1 teaspoon of sugar 1 teaspoon of ground white pepper Cornflour, blended with small amount of water for thickening the sauce Cooking oil English parsley Method: 1. Boil the scallops and broccoli in the saucepan of water for approximately a minute. 2. Drain the scallops and broccoli and leave it aside. 3. Add some oil into the hot frying pan. 4. Add in minced garlic and fry until fragrant. (before it turns brown in colour.) 5. Add the broccoli florets and fry for a minute to allow the garlic flavour to immerse into it. 6. Remove from heat and place th broccoli around the serving plate. 19

20 7. Add in the oyster sauce and chicken stock in the same frying pan. 8. Stir to mix well. 9. Add in the cornflour mixture slowly to avoid lumping and mix well. 10. Add in scallops, capcium and fry it well. 11. remove from the heat and place it in the middle of the serving plate. 12. Serve up. 20

21 Recipe 14 Peppermint and Raisin Cookies (3-4 Servings) By Tong Rui Xuan 1R1 100g self-raising flour 50g salted butter 60g caster sugar ½ teaspoon vanilla essence 1 sachet peppermint tea leaves 1 dessertspoon raisins Mint Leaves Method: 1. Preheat the oven to 160 degrees celsius. 2. Sift 100g of self-raising flour into the large mixing bowl using the plastic sieve. 3. Rub 50g of salted butter in the large mixing bowl using fingertips until the mixture resembles breadcrumbs. 4. Mix in 60g of caster sugar, 1 tbsp egg and ½ tsp vanilla essence into the large mixing bowl. 5. Add in the peppermint tea and the raisins. 6. Shape the dough into balls. 7. Divide into 2 portions. Then do further division until you achieve 16 balls of dough. 8. Place the 16 balls on the baking tray with a non-stick baking paper. 9. Bake the cookie doughs in the preheated oven for minutes. 10. Put the hot baking tray with the cookies on the cooling rack. 21