Orange Chicken Over Quinoa

I tried this recipe many weeks ago or maybe at least 2 months back but totally overlooked to post this recipe until I saw the picture I took still hovering in my photo album in my iPhone. Well, I was super busy and have been since the little girls have been preparing for the ballet and modern exams and me been me, teaching them on Sundays to get them ready at the same time sending my little one back and forth to classes while working in a manic organization and still trying to run a household. 

How do I manage many would ask me? Honestly??? I don't know. I just do.....

So here's to another yummilicious recipe and a healthy one. Do give it a shot. It's simple and it is practically fuss free. Take it from a busy mummy like myself who still strives for healthy eating aside from the occasional sweet tooth cravings that both my little girl and I have.

Ingredients:-

- 500 to 1kg chicken breasts, cut into chunks

- 2 tbsps olive oil

- cooked quinoa (follow packet instructions)

- zest of one orange 

- salt and pepper, to taste

- a handful chopped spring onions, to garnish

- handful of sesame seeds, to garnish

Orange Chicken Sauce:-

- 3 cloves garlic, minced

- 1/2 cup orange juice

- 1/2 cup honey

- 1/3 cup soy sauce

- 1/4 cup rice vinegar 

- 3 tbsps cornstarch 

- 1/2 tsp ground ginger 

- 1/2 tsp white pepper

1. Heat oil over medium heat. Add chicken and sauté for 4-6 minutes until nearly cooked and browned.

2. Whisk all orange chicken sauce, pour over chicken and stir to combine. Cook about a minute till sauce thickens. You may add salt and pepper to taste but I didn't do so.

3. Remove and serve over quinoa or rice

4. Garnish with sesame seeds, spring onions and some additional orange zest

Verdict? Yum!!!! 

Beef Stew

I believe everyone would have at least once in their lives have a beef stew and it is always meant to be eaten hot with bread chunks or rice. But me been me, I need to have something healthy and what do I do? Whip it up with quinoa and trust me, it was equally as yummy just as it was healthy.

Go whip it up.....

Here's my stew happily boiling. Looks yum, huh?

Ingredients:-

- 500g beef chunks

- 1/2 a bottle of Master Food Red Wine and Garlic Marinade

- potatoes, cut into chunky cubes

- carrots, cut into chunky cubes

- celery, cut into cubes

- 1 cup stock (beef or vegetable)

- 1 cup water

- salt and pepper 

- cooked quinoa

1. Heat oil and fry the beef till it is semi cooked

2. Add the potatoes and carrots to the beef and fry a while

3. Add the marinade and mix well

4. Add stock and simmer

5. If too thick, add some water, cover and continue to simmer until the carrots and potatoes are soft. 

6. Stir every now and then and then add the celery and cook for another 5 minutes.

7. Serve over cooked quinoa.

And here's the yummy dish served over quinoa. All healthy, all yummy....a quick meal for the home.

Maple Crusted Chicken Over Quinoa & Asparagus

I have been trying to cook some healthier meals at home with lesser of a carbo because as Asians, we tend to have lots of rice as rice is our staple food and trust me, it ain't good for the hips and all the cardio in the gym ain't gonna be enough unless I'm prepared to cardio every single day which I'm not. Lol....

And as the saying goes, it is not just about the exercise but also what we eat. So, I started us on quinoa as a rice replacement but maybe twice a week because quinoa here in KL is expensive.

So here is another yummy recipe which is truly tried and tested.

Ingredients:-

- 1 boneless, skinless chicken breast

- 1 tbsp olive oil

- 1 clove garlic, minced

- 1 tbsp maple syrup

- 1/4 tsp crushed red or chili pepper

- 1/4 tsp thyme 

- 1/4 tsp oregano

- 1/4 tsp paprika

- 1 cup cooked quinoa

- 6-8 asparagus spears, chopped 

- 1/2 cup steamed corn

*the above ingredients to put into ziplock bag is for one chicken breast and if you're cooking more chicken breasts like 3-4, repeat into 3-4 different ziplock bags*

1. In a ziplock bag, mix the olive oil, maple syrup, garlic, chili flakes, thyme, oregano, paprika with some salt and pepper together. Put one piece of chicken breast into bag and shake it around to evenly coat the chicken. Repeat the same for the other chicken breasts in other ziplock backs, following the same ingredients used.

2. Sauté your asparagus in olive oil, with some salt and pepper for taste. Cook for a few minutes.

3. Using the same pan, cook the chicken till its done.

4. Meanwhile, after the quinoa is cooked, toss it with the steam corn and cooked asparagus.

5. Scoop some quinoa onto a plate and serve a slice of cooked chicken breast on it.

See??? Such an easy recipe which is protein packed to the brim and good for the hips. Do give a shot and feel free to drop me a line on how it turns out to be.

Bon appetite......

Sweet And Spicy Mango Shrimp

And ooooooo......my daughter loves prawns and loves mangoes, too. So here was a cool recipe for my little one. Trust me, she polished her dinner in 5 minutes and walked into the kitchen with an empty plate in her hands and a smirk on her face. Lol!!!! All I did was gape at her. I had barely sat down when she polished off her dinner right after I cooked and served her.

Her second helping was more prawns and mangoes but no rice. Too much carbs at night.

So, here's another new recipe to try......

Ingredients:-

- 2 tbsps coconut oil

- 1/2 large red onion, diced

- 2 cloves garlic, diced

- 2 tbsps soy sauce

- 2 tbsps lime juice

- 2 tbsps Sweet Thai chili sauce

- 1/4 water

- 1/2 tsp red pepper flakes

- 500g of deveined prawns, large ones

- 1 mango, chopped

- unsweetened shredded coconut for garnish 

- chopped long green onions for garnishing

- lime for garnish

1. Hear coconut oil in a large skillet over medium heat.

2. Add red onion until soft

3. Add garlic, soy sauce, lime juice, Thai chili sauce, red pepper and shrimp. Toss well and cook till prawns turn pink.

4. Add water after all well mixed

5. Add mango, stir to mix and quickly warm through

6. Pour mixed prawns over warm rice for 1 serving. Garnish with coconut and green onions and lime.

Yum!!! Yum!!! Yum!!! That's all I can say and till my next tested recipe.

Ta ta as my little one always says.

Cilantro Lime Tilapia

I absolutely loved this dish and I learned about new ingredients like quinoa which is packed with protein and great for dinners if you want to keep the carbs down. That's the thing with Asians, we are always having our dinners with rice or noodles and quinoa is a great replacement. Only thing is that in Asia, it's expensive and thus far can only be found in the Organic section.

Well, I'll need to start digging for more quinoa recipes after this one.

Give a try. Easy to prepare and just easy to cook.

Ingredients:-

- 1 cup Uncooked quinoa

- 2 cup water

- 4 tilapia fillets

- smoked paprika

- 1 1/2 cup of corn kernel, steamed 

- 4 tbsps Lime juice

- 1 tsp Garlic powder

- 1 tsp Onion powder

- 1/2 cup cilantro, roughly chopped

- salt/pepper to taste (I didn't use any and it was still good)

1. In a large pot, bring water to boil over high heat.

2. Once boiling, stir in quinoa, cover and reduce heat to low. Cook until all water is absorbed.

3. While quinoa is cooking, spray a large pan with oil and hear over medium/high fire

4. Sprinkle each side of tilapia with paprika powder generously and cook till white and flaky. 

5. Once quinoa is ready and fluffed, mix cooked corn, cilantro, garlic powder, onion powder and lime well.

6. Divide the mixed quinoa into 4 servings equally and put a fish each on top of the quinoa mix.

7. Serve immediately.

Super yum. Super high protein. A must try recipe.

My daughter is the judge to all my cooking and she was Oh Yum!!!!

BBQ Beef Pie Pockets

You know, whenever it comes to pies. I always get nervous. Thinking that it's gonna be super difficult and chances I'm going to screw it all up and hence, I've always stayed away from pie looking stuff. If I wanna have a good pie, I'll just go out and have it. With an exception with Cottage Pies which I can pretty much whip up a decent one but anything else that requires pastries????? Uh....no thank you, then.

I guess after my divorce, I've gotten bolder in many aspects of my life. I've begun to....how shall I put it??? Reclaim myself? I'm still in search of me and while I'm doing that, I'm cooking and exploring into new dimensions of cooking which I didn't dare venture in the past.

So, here is to a more daring me.

A much simpler recipe and I was watching my oven like a hawk. Lol!!! 

Ingredients:-

- 500g mince beef

- 1/2 cup BBQ sauce or a little more to ensure all the beef is well covered 

- 1 cup shredded cheese (cheddar, Colby Jack or Monterey - your choice)

- 1 cup water + 1 1/2 cup water (separated)

- 4 large squares of pie crust or pastries sheets (normally sold in a large box but can be used for others)

- Preheat oven at 220 Celsius

1. In a large skillet, cook the beef till it turns brown and juice absorbed.

2. Pour BBQ sauce and stir until beef is well coated.

3. Place each sheet and have it cut into 4 of equal sides. I cut 2 large sheets hence I had 8 squares.

4. On a flat cookie baking pan, place cookie paper on it and place 3-4 cut squares on pan.

5. Spoon cooked beef onto the cut squares placed on the pan.

6. Add cheese on top of the beef. 

7. Place other cut square pastries on top of each beef and cheese filled pastry and pinch pastry together to seal.

8. Cut 2 small slits on top of the pastries so that the pies can breathe.

9. Bake between 15-20 mins. (Depends how old your oven is so, best to keep an eye on it)

Serve with some salad. 

My daughter absolutely loved it and had 2 helpings. My maid loved it.

And of course, I loved it. LOL!!!!

One Skillet Cheesy Taco Pasta

Been from the Asian region, it's never very easy looking for certain ingredients for Western recipes which by our Asian culture may sometimes seem alien and sometimes it may even be difficult to look for some of these ingredients and when you actually do find them??? They're actually pretty expensive.

Here's one pretty easy recipe to make. Love all these one skillet mix. Makes it really easy for me to cook and best part is, I always cook a little extra so that my little one has some for lunch the following day.

This was really yummy though I couldn't find non-spicy taco sauce and their mild ones were still super spicy so I mixed it with tomato sauce instead. I didnt fancy watching my little one suffer through her meal. Lol!!!!

Ingredients:-

- 500g mince beef

- 1/2 cup onions, diced

- 1/2 tsp garlic, diced

- 1 cup water + 1 1/2 cup water (separated)

- 1/4 cup salsa sauce (medium hot)

- 3/4 cup tomato sauce

- 1 cup frozen corn

- 1 packet taco seasoning

- 2 cups pasta (macaroni or penne)

- 1 cup taco sauce

- about 1 1/2 to 2 cups of shredded taco cheese or mostly known as Mexican cheese

- optional toppings of sour cream, green onions or diced tomatoes (well, I couldn't be bothered)

1. In a large skillet, cook the beef till it turns brown and juice absorbed.

2. Then, add the onions and garlic to the beef and mix week for about 2-3 mins.

3. Add one cup of water, salsa, corn and taco seasoning. Stir well.

4. Add in pasta, taco sauce and tomato sauce.

5. Bring to boil and lower to medium heat and cover skillet with a lid.

6. Remember to stir ingredients every now and then.

7. After about 5-7 mins, add another 1 1/2 cup water and stir together and cover.

8. Cook until pasta is tender and continue to stir every now and then.

9. Remove from heat and cover entire skillet with the cheese and let it melt on its own. 

10. Add optional toppings or just serve like that. 

Ta da!!! One simple meal. Of course, for some fussy mummies.....you may serve some salad on the side which I normally do with some Japanese Sesame Dressing.

Give it a shot and feel free to drop me a line.

Chicken Cordon Bleu Pasta

Honestly, I never knew there was ever a Cordon Bleu pasta and when I came across it, took a look at the recipe and went mmmmmmmmm........interesting. And what's best is that it is quite easy to make and while it's baking, one can run around the house and get some work done or like me.....get into the shower especially after a very long day.

And what's best? A hot meal after a good shower....and a quick one, ok? 

So here's the recipe for those pasta and cheese lovers....

Ingredients:- 

- Penne (enough to serve all at home)

- 2 cups heavy cream

- 230g cream cheese

- 1/2 tsp onion powder

- 1/2 tsp garlic salt

- 1 1/2 cup Emmental cheese or Swiss cheese as it's known 

- 2 chicken breasts, cooked and cut into strips 

- 3/4 cup bacon, cooked and chopped

- 3/4 cup diced ham

- breadcrumbs enough to sprinkle

1. Preheat oven to 180 degree Celsius

2. Cook pasta. Drain and set aside.

3. Heat cream cheese on low heat until melted. Stir in heavy cream. Stir until completely combined.

4. Add onion powder and garlic salt.

5. Stir 1 cup of cheese until smooth 

6. Oil the baking dish a little. In a 9x13, layer noodles, chicken, bacon and ham.

7. Pour sauce over the top.

8. Sprinkle top with 1/2 cup cheese and breadcrumbs.

9. Bake for about 15 mins

It's sooooooooo cheesy and it might be a little too much for some. For me, it was yum but I couldn't overtly have extras. The Swiss cheese is really ooooooooo..........

BBQ Sloppy Joes

This is another recipe I've gotten my hands on and it's been twice since I've cooked it and the verdict??? Yum!!! Caitlin loves it, my maid loves it and so do I. It's such an easy recipe to cook and what I like about it is that instead of serving it on burger buns......it is served on dinner rolls. Much smaller and easier to manage especially for kids.

A definite must try at home and with its size, it is even suitable for kiddie parties. I believe it will be an absolute hit.

So here's the recipe but adjust accordingly to how much you're cooking. Mine serves only about for 4 pax so I had to reduce some of the sauces and ingredients or it'll be too salty or too tangy.

- 2 tbsps vegetable oil

- Onions, roughly chopped to about a fist full

- 500g of lean mince beef (serves about for 4 pax) 

- 1 1/2 tbsps tomato paste

- 1/2 cup smoke BBQ sauce

- 1/4 ketchup

- 1 tbsp Worchestershire sauce 

- 1 tbsp soy sauce

- Fresh ground pepper

- 4 to 6 rolls or buns

1. Preheat oven to 180 degree Celsius

2. Heat the oil in a large skillet or pan. Cook onions until translucent and then add beef and cook until the liquid boils off and the meat browns. Should take about 5-10 minutes give and take.

3. Then, add tomato paste until meat is well coated. 

4. Add BBQ sauce, Worchestershire sauce, ketchup, soy sauce and pepper. Bring to boil until sauce thickens.

5. Slice buns or rolls into halves. Wrap each roll or bun in an aluminum foil and warm in oven for about 10 mins

6. Pour some meat into bun or rolls like a burger spread.

And.......eat!!! Have fun.

Spinach Chicken Alfredo French Pizza

Well, I tired out this recipe last month but couldn't update till recently so here it is. Another simple or very simple and easy recipe to make. And most importantly, it's a healthy way of having a pizza.

Ingredients:-

- 1-2 loaves of French breads, sliced into half lengthwise and halved as well

- Some olive oil for the pan or use cookie sheets

- 1/3 cup of Alfredo sauce, more if you wish

- 1/2 cup baby spinach leaves

- 1 large chicken breasts cooked and chopped or sliced

- 1/2 cup sliced mushroom

- 2 cups shredded Mozarella cheese

1. Preheat oven to 180 degree Celsius and at the same time grease a baking cookie pan or use cookie sheets

2. Spread Alfredo sauce on top of the French breads and spread generously.

3. Layer Spinach within your preference.

4. Layer sliced mushrooms within your preference

5. Layer chicken generously 

6. Sprinkle shredded mozzarella cheese over the top.

7. Bake for about 10-15 minutes or until cheese is melted and slightly brown

It turned out awesome and my little one loved it and there were extras for her lunch the next day. I absolutely love simple recipes like these. Makes me love cooking even more.

Easy Chicken Mushroom and Rice Casserole

I am telling you.......I truly love this recipe though it is definitely not good at all for my hips especially since it's full of carbo and the fact that it is cooked in cream...... Sigh but I just couldn't help it. One of the greatest thing I love about recipes like these is that they are so simple to cook and can be reheated the next day for lunch for my little one as I am not around to cook lunch for her unless I am on leave and that, too I will rather just take her out for a treat.

So here is this absolutely easy to cook recipe which I believe even Caitlin will be able to handle minus putting it into the oven and taking it out. 

Here's it all cooked and allowing it to set for about 10 minutes.

Here's the inside after I took a chunk for Caitlin's dinner.

Ingredients:-

- 2-3 chicken breasts cooked and shredded

- 1.5 cup rice, use the rice cups meant to measure rice.

- 1 cup butter, melted

- 1 can of cream of mushroom

- 1 can of cream of celery 

- 1 can of cream of chicken

- 1 cup chicken broth

- 1 cup mushroom

- 1 tbsp butter

- 1/4 cup seasoned bread crumbs

1. Preheat oven to 180 degree Celsius and at the same time grease a baking dish 

2. In a frying pan of medium heat, melt 1 tablespoon of butter and lightly sauté the mushrooms.

3. In a large bowl, combine the melted butter, chicken broth, cream of mushroom, chicken and celery together with rice and mix well.

4. Pour into a casserole dish.

5. Add the chicken and mushroom; and stir lightly into the mixture. Sprinkle breadcrumbs on top.

6. Bake for about 50 minutes or until rice is cooked.

Verdict??? It's bloody good even if I have to say so myself but do take note, about 1cm around the side of the dish may be a little salty as when the rice cooks, the leftover cream mixture is pushed to the side but the centre is abislutely yummy!!!

Caitlin had seconds and so did I and that's why I woke up this morning feeling guilty and will most likely hit the gym while my little one is dancing today. Looks like another 5km it is today. Mmmmmm......

BBQ Chicken French Bread Pizza

I guess this few weeks I've been on a cooking spree. Yes, I do have lots of recipes at hand been posted in the blog but I guess I'm also bored of it and I'm trying to get more attractive recipes not just in food quality but also in picture quality, I guess. Well, I came across this recipe and it just looked so ridiculously easy to cook and especially for those very busy nights or more like lazy nights but yet still want something yummy.

So, here is the very simple and healthy and even yummy recipe.

Ingredients:-

- 1-2 loaves of French breads, sliced into half lengthwise and halved as well

- Some olive oil for the pan or use cookie sheets

- 2 cups chicken breasts cooked and shredded

- 1/3 cup chopped red onion 

- 3-4 tbsps finely chopped cilantro

- 2 cups shredded Mozarella cheese

1. Preheat oven to 180 degree Celsius and at the same time grease a baking cookie pan or use cookie sheets

2. Pour BBQ sauce on top of the French breads and spread generously.

3. Evenly distribute shredded chicken onto the French bread

4. Sprinkle chopped onion onto the French bread followed by some cilantro

5. Sprinkle after generously with Mozarella cheese

6. Bake for about 10-15 minutes or until cheese melts

And guess what? I loved it and I had 2 helpings. Lol!!!! Truth told, I truly deserved it after running 5km in the gym and doing my weights after been out of action for a month.

Caitlin loved it, too and there's extras for her for lunch today.

Meaty Three Cheese Lasagna

I am in one of those moods of cooking and I'm updating my Food Blog with more recipes. And I'm sure my little one would appreciate it, too though she eats pretty well and she's never fussed with my cooking because she just loves what I cook. I guess been a child, most children aren't given the choice of picking what they will like to have for meals but I always tell my little Caitlin what I will be cooking and if I am trying a new recipe, I will ask her for her opinion.

So, this week there going to be a couple of new recipes and I showed my little Caitlin and she picked this lasagna recipe and here I am cooking this for her.

Ingredients:-

- 500g of ground beef but it also depends on how much you are cooking and how big your dish is.

- 2 Tbsps olive oil

- 1 cup chopped onion 

- 1 tbsp minced garlic

- 6 oz or 170g tomato paste

- 28 oz or 800g or 2 cans of petite cut tomatoes 

- 1 tbsp Oregano

- 1 tbsp Basil

- 1 tsp crushed red pepper flakes

- 1/2 tsp pepper 

- 1 tbsp salt

- 6-9 lasagna sheets, cooked according to instructions or use those pre-cooked ones

- 2-3 cups of shredded Mozarella cheese

- 10-15 oz container Ricotta cheese

- 3/4 cup Parmesan cheese

1. Preheat oven to 180 degree Celsius and at the same time grease a ovenproof dish.

2. Heat olive oil in a saucepan. Add beef, onion and garlic cook until meat turns brown and cooked through. 

3. Add tomato paste, tomatoes, oregano, basil, red pepper flakes, salt and pepper and cook until it comes to boil. Reduce heat and simmer for 3 minutes.

4. Now arrange lasagna sheets at the bottom. Top the sheets with Mozarella cheese, then followed by spoonfuls of Ricotta cheese. Dish out the meat mixture onto the Ricotta cheese generously and then sprinkle generously with Parmesan cheese.

5. Repeat with another 2 layers but I only managed one more layer as my dish isn't so deep.

6. Bake for about 50 minutes.

Caitlin's verdict??? She had a second helping......so mummy passed Caitlin's test.

White Carrot Pork Rib Soup

Tried this recipe but never came round to blogging it as it's just been a super busy time for me. With the preparation to go London Paris and then back with all the post holiday with meetings with potential job opprotunities, blogging took a slight backseat.

But here is the recipe. Boiling Chinese soup is never difficult. Just getting the right ingredients together and having a slow cooker and a lot of things can be done. The beauty of the slow cooker. God bless the man that created it.

- 500g to 1kg of pork ribs and soft ribs (depending how many people you're cooking for)

- 1 white carrot, sliced 

- 3 large bowls of water

- 1 gobo root, sliced about 1inch thick

- 5-6 dried red dates

- handful of dried wolf berries 

- handful of dried lily bulbs

- handful of euryale seeds

1. Boil some water over high heat first and then pour over the pork. This removes the murky looking stuff from the pork or else your soup will turn out murky. You may do it twice if you wish but make sure you have 2 rounds of boiling water with you then.

2. On a separate pot, boil the 3 large bowls of water.

3. Once boiled, throw in all the ingredients including the pork and allow to boil under high heat for about 10 to 15 mins.

4. Then, transfer the entire pot and pour it into a Slow Cooker to cook.

**NOTE**

If you've got someone to watch the Slow Cooker, cook under Low for about 3 hours and then switch to Auto for the rest of the time till you want to have it. Or, you can leave it under Auto for the next 6-8 hours and it will be fine. I actually boiled mine at 6.30am and transferred to Slow Cooker at 7am under Low till 10.30am and switched to Auto thereafter; and left it till I had it at 7pm. 

It turned out well so do give it a shot. Simple, easy and healthy.

Wai Sun Peanut Chicken Soup

And here I go again with another soup recipe. It's relatively way to boil soup as long as you have the right ingredients in hand but for someone like me who is not Chinese educated, I struggle to find out what these ingredients are sometimes and many times than not, it gives me a headache. Lol!!!!

Well, I got to boil this soup this time round and it was easy. Very easy. Most importantly, it was yum.

Ingredients:-

- 500g of chopped chicken (depending how many people you're cooking for)

- 3 large bowls of water

- 1 carrot sliced diagonally about 2cm thick.

- 1 Wai Sun or Nagaimo (you can get them at big supermarkets)

- 6-8 dried Chinese red dates

- 1 bowl of ground peanuts

1. Boil boil in a large pot

2. Once water is boiling, put in all the ingredients.

3. Boil for about 10 minutes at high fire. Then, transfer to slow cooker and boil under Auto throughout the day.

4. Serve with warm rice or you can just take the soup alone.

Well, it definitely turned out good and since I'm cutting down on carbo, I had it without rice and best thing is that my little girl had 2 bowls of soup. I am so glad she loves soup as much as I do.

Watercress Chicken Soup

Mmmmmmm.......another watercress soup. It's amazing how many types of watercress soup I can make and at least it gives some variety to my little girl and myself then to always have the same type of watercress soup. I'm not sure if my little one would notice the difference but well......I do.

So, here's another watercress soup recipe but using chicken instead.

Ingredients:-

- 500g of chopped chicken (depending how many people you're cooking for)

- bunch of watercress, chopped

- 3 large bowls of water

- 2 pieces of dried squid pieces

- 6-8 dried Chinese red dates

- handful of wolf berries or better known as kei chi

- 3 Honey dates

1. Boil boil in a large pot

2. Once water is boiling, put in all the ingredients.

3. Boil for about 10 minutes at high fire. Then, transfer to slow cooker and boil under Auto throughout the day.

4. Serve with warm rice.

I always thought cooking soup was complicating but in actual fact, it's really easy. Easier than I expected and I can now proudly say I can boil a whole bunch of healthy soups for my daughter.

Nagaimo Yam Pork Soup

And I'm still experimenting different kind of soup as I go along because there are just so many kinds and here is one I finally managed to find the damn ingredient after asking soooooooo many people. Some of these ingredients is best to get them from high end supermarkets who sell a wider variety of vegetables from around the world than your local ones. But of course, the first would be to be able to identify them like this yam rhizome which literally drove me nuts. Lol!!!

Ingredients:-

- 500g to 1kg of pork ribs and soft ribs (depending how many people you're cooking for)

- 3 large bowls of water

- 1 carrot, sliced thickly

- 6 Chinese dried mushrooms

- 2 corns cut each into 3 chunks

- 1 yam rhizome or Japanese nagaimo, sliced thickly

- 6 to 8 red dates

1. Boil some water over high heat first and then pour over the pork. This removes the murky looking stuff from the pork or else your soup will turn out murky. You may do it twice if you wish but make sure you have 2 rounds of boiling water with you then.

2. On a separate pot, boil the 3 large bowls of water.

3. Once boiled, throw in all the ingredients including the pork and allow to boil under high heat for about 10 to 20 mins.

4. Then, transfer the entire pot and pour it into a Slow Cooker to cook.

**NOTE**

If you've got someone to watch the Slow Cooker, cook under Low for about 3 hours and then switch to Auto for the rest of the time till you want to have it. Or, you can leave it under Auto for the next 6-8 hours and it will be fine. I actually boiled mine at 6.30am and transferred to Slow Cooker at 7am under Low till 10.30am and switched to Auto thereafter; and left it till I had it at 7pm. 

So, another type of healthy soup for you and your family to enjoy.