{6 New Recipes} Lunch Gathering At My Place (2024)

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1 Salmon Fillet (350g), cut into 1.5" cubes
• Some Japanese Mayonnaise
• 2 Tablespoons Fresh Corn Kernels
• 4 - 5 Cherry Tomato, halves
• 1/2 Cup of Shredded Mozzarella Cheese
• Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat

200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1/2 Portion Chicken, chopped to smaller pieces
• 250ml Glutinous Rice Wine (米酒)
• 2 Tablespoon Red Glutinous Wine Lees (红槽)
• 6 Slices Ginger, cut to thin strips
• 2 Tablespoons Sesame Oil
• 1/2 Teaspoon Dark Soy Sauce
• 2 Small Cubes Rock Sugar (about 3 - 5g)
• Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:

• 1/2 Portion Of Chicken (600g), cut into pieces
• 5 Red Dates, sliced
• 3 Slices of Dang Gui
• 4 - 6 Small sh*ttake Mushroom, optional
• 1 Tablespoon Wolfberries (枸杞)
• 150ml Sweet Glutinous Rice Wine

Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.

(Serves: 2-3 | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:

• 10 - 12 Fresh Large Prawns
• 3 Slices of Ginger, shredded
• 1 Stall of Spring Onion, cut into section
• 1/2 Tablespoon of Wolfberries (枸杞)
• 100ml of Sweet Glutinous Rice Wine
• 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about

5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about

7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

(Serves: 2-3 | Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about

10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.

(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:

• 300g of Fish Fillet
• 1 Zespri Kiwifruit, cut into wedges
• 1/2 Teaspoon Sesame Oil
• 1/2 Teaspoon Cooking Wine
• 4 Slices of Ginger, Shredded
• 1 Stall of Spring Onion (optional), cut into sections
• Some Wolfberries (枸杞)
• Freshly Ground Pepper
• Some Sliced Chilli, optional

Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about

12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.

(Serves: 2-3 | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:

• 1 Tube Silken Egg/Plain Tofu
• 50g Minced Meat
• 2 - 3 Prawns (optional), finely chopped
• Some Wolfberries (枸杞)
• 1 Teaspoon Light Soy Sauce
• Coriander Leaves, optional

Ingredient B:

• 1 Teaspoon Light Soy Sauce
• 1 Teaspoon Corn Flour
• 1 Teaspoon Cooking Wine
• 1/2 Teaspoon Sesame Oil
• 1/4 Teaspoon Pepper
• 2 Water Chestnut, finely chopped
• 2 Slices Carrot, cut into strips and chopped
• Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for

6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.