Celebrate Organic Month the Authentic Way with Alce Nero! (Bonus: Laksa Johor Recipe)

 Celebrate Organic Month the Authentic Way with Alce Nero!

Alce Nero invites Malaysians to enjoy wholesome, earth-friendly meals with versatile, organic pasta made for every home kitchen.

This September and October, Alce Nero is joining Malaysians in celebrating Organic Month and National Pasta Month, two occasions that honour the joy of wholesome eating and mindful living. They are to highlight the importance of choosing food that is both authentic and organic. With its range of organic pasta, Alce Nero unites these celebrations into one delicious experience, making it simple for Malaysians to enjoy meals that are good for themselves and good for the world.

As Italy’s leading organic brand, Alce Nero has been a trusted name for decades, committed to growing food that is good for people and the planet. Every product is a reflection of Alce Nero’s philosophy: “Grown with love, free from chemicals.” From farm to fork, Alce Nero works with dedicated organic farmers who nurture their crops in GMO-free, pesticide-free fields, ensuring authentic and wholesome goodness in every bite. As an Alce Nero organic wheat farmer shares, “The land is life. It’s a gift we must nurture, preserve, and protect.” Every plate of Alce Nero pasta reflects the farmers’ collective effort to care for the soil and preserve its authenticity.

Alce Nero’s organic pasta is made from premium organic durum wheat, naturally rich in fibre and nutrients, and cultivated without pesticides, herbicides, or chemical fertilisers. These qualities are assured by the European Organic Certification, which ensures the highest level of food safety and integrity. Because it is free of any harmful chemical substances and GMOs, Alce Nero pasta nourishes the body while respecting its natural functions. An organic diet like this is known to support a healthier lifestyle and may help reduce the risk of chronic diseases. Alce Nero’s coloured pasta also uses natural colouring, made with plant-based ingredients — orange and red pastas from organic tomatoes and the green ones from organic spinach, staying true to the brand’s organic principles. When paired with Alce Nero’s organic sauces, olive oils, or vinegars, every dish becomes a wholesome satisfying meal, rooted in the simple belief that food should be as honest as the people who grow it.

Alce Nero is rooted in Italian recipes, carrying the soul of Italian culinary traditions, yet it also adapts beautifully to Malaysian twists, letting you enjoy both authentic and local flavours.

“Malaysians don’t just choose between Western or local flavours — they love both. With Alce Nero’s organic pasta, you can enjoy a baked macaroni one day and a spicy pasta goreng the next. Our pasta is the perfect canvas for any recipe, whether it’s Italian-inspired or uniquely Malaysian.” says Teoh Wei Ling, Head of Marketing at A.Clouet (Malaysia) Sdn. Bhd.

In celebration of Organic Month and National Pasta Month, from 1 September to 31 October 2025, Alce Nero invites Malaysians to join the Buy & Win Contest and stand a chance to win prizes worth over RM8,000:

• Step 1: Spend a minimum of RM20 on Alce Nero organic pasta

• Step 2: DM your receipt via @alceneromy (IG) or Alce Nero Malaysia (FB)

• Step 3 (Bonus Prize): Snap a creative pasta dish with Alce Nero and tag @alceneromy

Go Organic, Go Authentic! With Alce Nero, every meal is a celebration of wholesome goodness. Discover more Malaysian fusion recipes at www.alcenero.asia/recipes, or follow @alceneromy on Instagram and Alce Nero Malaysia on Facebook for everyday inspiration, new recipe ideas, and a little something different to try in your kitchen today.

Check out the recipe for Laksa Johor here:

Recipe: Laksa Johor

INGREDIENTS 

Part A (Blended) 2” of lemongrass 2” of fresh Ginger 2” of galangal 2 big onion 2 bowls of dried chili 8 dried prawns/shrimps Part C 1/2 cucumber (hollow removed and sliced) 1 bowl of boiled beansprouts  1 bowl of sliced long beans  1/2 limes 1 cup of chopped selasih Lime Alce Nero Organic Spaghetti

Part B 1kg "Ikan Kembung” 1/2 cup of fish curry powder  2 cup of santan 1 spoon of kerisik (toasted, grated coconut) Salt and sugar

COOKING METHODS

1. Boil the fish with water, debone and lightly blend. Reserve half a cup of the fish stock.

 
2. Prepare the pasta according to the instructions on the pack.

 
3. Blend 2 stalks of lemongrass, 5 cm of gingers, 5cm of galangal, 2 large onions, 3 dried chilies and 8 dried shrimp. Fry it until fragrant. Stir in the blended fish, then add fish curry powder, santan, kerisik and the served fish stock. Incorporate well and bring the mixture to the boil. Allow it to be thickened too!

4. To serve, place a nest of pasta in a shallow bowl, pour over the fish laksa and add julienned cucumber, blanched beansprouts, finely sliced long beans and onions, fresh basil and sliced calamansi.

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Recipe: No-Wrap Hokkien Bak Chang 肉粽 (Glutinous Rice Dumpling)

Dragon Boat Festival is finally here, and during this festival, glutinous rice dumplings, also known as zongzi 粽子 or bak chang 肉粽 is a must-have. If wrapping these rice dumplings is not your forte, you would love this No-Wrap Hokkien Bak Chang recipe I am about to share. Not to mention how much quicker and time-saving this recipe is compared to the traditional wrapping method. 

In this No-Wrap Hokkien Bak Chang, you will still find all the usual suspects; the flavourful, sticky glutinous rice, gelatinous pork belly, creamy chestnuts, peanuts, Chinese mushrooms, salted egg yolk and Chinese sausage (lap cheong). A cake pan with a removable base is lined with bamboo leaves, then all the ingredients are layered in the pan and then steamed for 2 hours (3 - 4 hours if you prefer a softer consistency like your regular zongzi).

Wishing everyone a Happy Duanwu Jie!

You can buy all the dried ingredients here:
Italian dried chestnuts: https://s.shopee.com.my/4VHCMME9Tf
Bamboo leaves: https://s.shopee.com.my/9UfsIYG2NQ
Dried shrimp: https://shope.ee/2fnbGZmXGk
Pearl glutinous rice: https://shope.ee/4Uxm5mwqo4
White flower mushroom: https://shope.ee/A9ijTzj0GO
Chinese sausage: https://shope.ee/8pIGZOGADO
Shandong peanuts: https://shope.ee/10cHr0eM9p

Step-by-step instructions on how to make this easy No-Wrap Hokkien Bak Chang

𝐍𝐨-𝐖𝐫𝐚𝐩 𝐇𝐨𝐤𝐤𝐢𝐞𝐧 𝐁𝐚𝐤 𝐂𝐡𝐚𝐧𝐠
Recipe by Baby Sumo 

Preparation time: 1 hour

Cooking time: 3-4 hours

Recipe makes  2 No-wrap Bak chang (each one serves 6 pax) OR 1 no-wrap bak chang + 10 traditional wrapped ones

Ingredients
1kg pearl glutinous rice
24 bamboo leaves (150g)
12-14 Chinese mushrooms
60g peanuts
18-20 dried chestnuts
50g dried shrimp
50g shallots
2 Chinese sausage
1 tbsp dark soy sauce
4 tbsp cooking oil
4 salted egg yolks, cut into quarters

Pork belly:
400g pork belly, marinate with:

1 tbsp light soy sauce
1 tbsp Shaoxing wine
1tbsp  oyster sauce
1 tsp salt
1/2 tsp five spice powder
1/2 tsp white pepper
1 tsp sugar
1/2 tsp garlic powder

Rice seasoning:
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp salt
1 tsp five spice powder
1/2 tsp white pepper

1 cup dried shrimp soaking water
2-3 cups mushroom soaking water

Day 1 (evening)
1. Soak bamboo leaves in cold water for at least 12 hrs. Rinse and clean each leaf before use.

2. Soak glutinous rice with 1 tsp salt and water overnight. Rinse 3-4 times, then drain.

3. Soak mushrooms overnight in 2-3 cups water. Remove stalks. Cut in half if too large. Reserve soaking water.

Day 2
1.Soak peanut, dried chestnut and dried shrimp for at least 4 hours.

2. Cut pork belly into 1.5cm pieces. Marinate with seasoning for at least 4 hours.

3. Heat 1tbsp oil in pan. Brown pork belly. Once browned, add 1/2 cup water and simmer for 20 mins. Add mushroom and another 1/2 cup water and simmer for further 20 mins. Add dark soy sauce. Stir well, remove and set aside.

4. Remove casing from Chinese sausage (lap cheong).Cut at an angle into 1/2 cm thick slices. Heat 1 tbsp oil in pan. Saute Chinese sausage for 3-4 mins until fragrant. Remove and set aside. 

5. Boil peanuts for 1 hour. Boil chestnuts for 20 mins.

6. Heat 3T oil in wok. Saute shallots until golden brown. Saute roughly chopped dried shrimp for 4-5 mins. Add rice, seasoning and 1 cup dried shrimp soaking water and 2 cup mushroom soaking water. Mix well and cook until liquid has been fully absorbed.

Assembling the No-Wrap Bak Chang:

1. Line a 20-cm cake pan with removable base with 5-6 bamboo leaves. Fill half the pan with rice and compact using the back of a spoon. Add filling (peanuts, chestnuts, Chinese sausage, pork belly, mushroom, salted egg yolk). Repeat and top with more rice, and filling.

2. Fold down the excess leaves, using it to cover the rice, then hold down using a small plate.

3. Steam over high heat for a minimum of 2 hours. If you want your rice to be softer like the traditional zongzi, then do not need to cover the top of the rice when steaming, and you can also steam for longer (3-4 hours).

4. Cool for 15 mins. Place cake pan on top of a tall glass, then slide down to remove the bak chang. Slice into 6-8 portions and enjoy! Any unfinished bak chang can be stored in the fridge for up to 5 days. To reheat the leftover bak chang, steam for 10 mins over high heat. 

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Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as 生鱼 (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

Check out the step-by-step recipe here on YouTube:

𝐒𝐭𝐢𝐫 𝐅𝐫𝐢𝐞𝐝 𝐒𝐧𝐚𝐤𝐞𝐡𝐞𝐚𝐝 𝐅𝐢𝐬𝐡 𝐒𝐥𝐢𝐜𝐞𝐬 𝐰𝐢𝐭𝐡 𝐆𝐢𝐧𝐠𝐞𝐫 & 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10 mins

Serves 3

Ingredients
350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped

2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

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Recipe: Ayam Masak Merah

𝐀𝐲𝐚𝐦 𝐌𝐚𝐬𝐚𝐤 𝐌𝐞𝐫𝐚𝐡, translated as red cooked chicken, is a Malay dish whereby chicken is cooked with chilli paste (cili giling) and tomato puree. I usually make it with chicken fillet or chicken breast cos they cook quicker (and that's the cut my family likes eating). You can serve it with Nasi tomato and acar jelatah.. super yum!

Check out this YouTube video for step-by-step instructions on cooking ayam masak merah:

𝐀𝐲𝐚𝐦 𝐌𝐚𝐬𝐚𝐤 𝐌𝐞𝐫𝐚𝐡

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 30 mins

Serves 4

Ingredients
400g chicken fillet or breast, cut into large chunks
1/2 tsp turmeric powder
1/4 tsp salt
2 tbsp cooking oil
2 tbsp cili giling
1 tsp chicken stock powder
1 tbsp sugar
1/2 cup Cirio finely chopped tomatoes / tomato puree
1/2 yellow onion
1 tomato, cut into 8
1/4 cup frozen peas
1 cinnamon stick
1 star anise
2 cardamom pods

To blend
3 cloves garlic
2 shallots
1/2 yellow onion
2 tbsp water

1. Marinate chicken with turmeric and salt for 10 minutes.

2. Place ingredients to blend in a blender or mini food chopper and blend until you get a fine paste. 

3. In a wok, heat oil. Add chicken and cook for 4-5 mins, until no longer pink and evenly browned on all sides. Remove and set aside.

4. Add cinnamon stick, star anise and cardamom pods and saute for 2 mins until fragrant. Add blended ingredients from (2) and saute for 4-5 mins. Add cili giling and saute for further 2-3 mins.

5. Add tomato puree / finely chopped tomatoes and season with sugar and chicken stock powder. Return cooked chicken back to wok and add onions, tomato and frozen peas. Cook for another 8-10 mins, until sauce has thickened. Serve with nasi tomato or nasi minyak, along with acar jelatah.

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Recipe: Fried Beancurd Roll (Dim Sum)

These 𝐅𝐫𝐢𝐞𝐝 𝐁𝐞𝐚𝐧𝐜𝐮𝐫𝐝 𝐑𝐨𝐥𝐥𝐬 are something we always order at the dim sum restaurant. Tried my hand at making them at home last weekend in the air fryer and they turned out amazing! The filling is a mix of store bought fish paste, chopped prawns and chives. If you don’t have an air fryer, you can shallow fry them in oil (180°C) for a few mins until golden.

Watch the step-by-step instruction video here:

You can buy the beancurd sheet here: https://shope.ee/9A1ZFVfMVU

𝐅𝐫𝐢𝐞𝐝 𝐁𝐞𝐚𝐧𝐜𝐮𝐫𝐝 𝐑𝐨𝐥𝐥𝐬

Recipe by Baby Sumo

Preparation time: 20-30 mins

Cooking time: 20 mins

Makes 7-8

Ingredients
18g beancurd sheet, cut into 15x15cm sheets (7-8 pcs)
Cooking spray

For the filling
200g premium fish paste
10g chives
4 peeled prawns

For the glue
1 tbsp cornstarch
1 tbsp water

For the mayo dipping sauce
1 tbsp mayonnaise
1 tbsp evaporated creamer
1 tsp honey

1. In a bowl, mix the ingredients for the filling. Then, slap the ingredients into the bowl for about 5 mins, until the filling is sticky and bouncy.

2. Make the glue by mixing the ingredients together. Set aside.

3. Place one beancurd sheet on a flat surface. Using a damp cloth, wipe the beancurd sheet on both sides (wipe at least 2-3 times to remove excess salt. Wiping it will also make it more pliable). Place about one tablespoonful of filling onto the sheet, about 1 cm from the sides and 2cm from bottom. Fold the bottom upwards. Using your fingers, apply glue around the edges and then fold to form a parcel. (watch video here to learn how to fold the rolls). Repeat for other sheets until filling is used up.

4. Spray air fryer with some cooking spray. Place beancurd rolls in a single layer in air fryer, then spray again with more cooking spray. Cook in air fryer at 180°C for 20 mins until beancurd is crispy.

5. Meanwhile, place all ingredients for dipping sauce in a bowl and mix well.

6. Serve the beancurd rolls hot with the mayo dipping sauce. We usually cut each roll into half with scissors.

Tip: Make sure to wipe the beancurd sheets a few times to remove excess salt from the sheets, otherwise it will be very salty.

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Recipe: Kuey Teow Ladna

𝐊𝐮𝐞𝐲 𝐓𝐞𝐨𝐰 𝐋𝐚𝐝𝐧𝐚 is the Thai equivalent of Cantonese wat tan hor. Ladna in Thai language means “pour on the face” which means the noodles are first cooked then egg gravy is poured on top.

This noodle dish is made using thick kuey teow noodles along with your choice of prawns, squid, chicken and fish cake. The main difference I could see with Cantonese wat tan hor is that kuey teow Ladna usually has carrots and chilli. Do enlighten me if there are any other ingredients I have missed.

Check out the step-by-step video instructions on YouTube:

𝐊𝐮𝐞𝐲 𝐓𝐞𝐨𝐰 𝐋𝐚𝐝𝐧𝐚

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10-15 mins

Serves 2-3

Ingredients
2 tbsp cooking oil
2 cloves garlic, finely chopped
6-8 prawns
2 fish cake, sliced
150g bok choy or choy sum, sliced
1/3 carrot, cut into matchsticks
1/3 red chilli, sliced

For the noodles
1 pack (450g) thick kuey teow, strands loosened
1 tbsp cooking oil
1 tbsp dark soy sauce
1 tbsp light soy sauce

For the sauce
600ml boiling water
1 tbsp chicken stock concentrate
1 tbsp oyster sauce
1 1/2 tbsp cornstarch mixed with 3 tbsp water
2 eggs

1/2 tsp light soy sauce

A dash of white pepper

1. In a wok, heat oil and add dark soy sauce and light soy sauce. Then, add noodles and stir to coat well with sauce. Cook for a few mins until noodles are cooked through. Divide noodles on two to three plates (depending on how many servings you are making).

2. In the same wok, heat 1 tablespoon of oil over high heat. Add the prawns and cooked for 2-3 mins, until cooked through. Remove and set aside.

3. Beat eggs with 1/2 tsp of light soy sauce and a dash of white pepper.

4. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the water and chicken stock concentrate. Add fish cake, carrot, oyster sauce and bok choy. Return cooked prawns to wok. Then, add cornstarch slurry to thicken sauce. Finally, lower heat, and add the eggs and stir to form egg strands. Add red chilli.

5. Divide sauce between the plates and serve immediately. 

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Recipe: Ma Yi Shang Shu 蚂蚁上树 (Ants Climbing a Tree)

𝐌𝐚 𝐘𝐢 𝐒𝐡𝐚𝐧𝐠 𝐒𝐡𝐮 蚂蚁上树 literally translated as “Ants Climbing a Tree”. Don’t worry, no ants were hurt in the making of this dish. It’s actually a classic Sichuan dish containing glass noodles which is supposed to resemble a tree, minced pork for the ants and spring onions for the leaves on a tree. Haha I don’t see the resemblance at all but hey it’s a delicious dish. 

It's slightly spicy from the doubanjiang (chilli bean sauce), the same sauce used to make mapo tofu. Very flavorful, and makes a quick lovely lunch/dinner meal.

Check out the step-by-step recipe video here

(click on this link to watch on YouTube):

This is brand of glass noodles brand that I use, very nice texture. Buy here: https://shope.ee/1ffRrsNG64

𝐌𝐚 𝐘𝐢 𝐒𝐡𝐚𝐧𝐠 𝐒𝐡𝐮 蚂蚁上树

Recipe by Baby Sumo

Preparation time: 5 mins

Cooking time: 10 mins

Serves 1

Ingredients
50g glass noodles (1 piece), soaked in hot water for 5 mins
60g minced pork
1/2 cup water
2 cloves garlic
1 tsp grated ginger

1 tbsp cooking oil

3 stalks spring onion, finely chopped

Seasoning
1 tsp doubanjiang (chilli bean sauce)
1 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp chicken stock powder

For marinating the pork
1/2 tsp light soy sauce
1/2 tsp Shaoxing wine
White pepper

1.  Marinate pork for 5-10 mins.

2. In a pan or wok, heat oil over medium high heat. Add garlic and ginger, and saute for 2 mins, until lightly golden. Add pork and brown. Then, add seasoning and water, cook for a few mins until sauce has been absorbed into the noodles. Add spring onions and give it a quick stir. 

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Recipe: Thai-style Steamed Fish with Lime Juice & Garlic

If you love Thai-style 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐋𝐢𝐦𝐞 𝐉𝐮𝐢𝐜𝐞 & 𝐆𝐚𝐫𝐥𝐢𝐜 aka Pla Kapong Neung Manao ปลากะพงนึ่งมะนาว , you can try recreating it at home at a fraction of restaurant prices. The best fish to use for this dish would be siakap, also known as barramundi / Asian seabass which you can get easily in Malaysia. The sauce should be a balance of spicy, sweet and sour flavours 😋 Easy, delicious and appetising!

Also, I'm taking this opportunity to wish all my Muslim friends Happy Fasting and have a blessed Ramadan month.

Check out the full video here on YouTube:

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐋𝐢𝐦𝐞 𝐉𝐮𝐢𝐜𝐞 & 𝐆𝐚𝐫𝐥𝐢𝐜

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 3-4

Ingredients
500g siakap fish (barramundi), cleaned and gutted
1 stalk lemongrass, bruised
6 stalks coriander, separate leaves and stalks

For the lime sauce
1/2 cup hot water
1 tsp chicken stock powder
2 tbsp brown or palm sugar
2 red cili padi
5 cloves garlic
3 tbsp lime juice
1 tbsp fish sauce

1. To make sauce, first pour boiling water into a measuring jug, then dissolve the chicken stock powder and sugar. Then, add rest of the ingredients and mix well. The sauce should be sour, slightly spicy and sweet - adjust seasoning to your liking, using more lime juice, cili padi or sugar.

2. Pat the fish dry with a kitchen towel. Score the fish three times on both sides. Stuff the cavity of the fish the lemongrass. Place fish on a heatproof plate. Steam on high heat for 10 minutes.

3 . Place coriander stalks on side of the fish. Pour sauce over the fish. Then, garnish with coriander and serve.

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Recipe: Braised Seafood Treasure Soup

Braised Seafood Treasure Soup is possibly my favourite Chinese-style soup to have at wedding banquets or CNY dinners.  Thick, rich and chock full of seafood ingredients, what's not to love. So, this year, I decided to try making this at home for my family since I had all the ingredients at hand.

For this soup, you can use a mix of dried seafood ingredients such as sea cucumber, fish maw, abalone skirt and dried scallop as well as crabmeat (I used frozen flower crab meat). This is a really easy soup to put together and it was delicious too! Just like the ones you get from the hotels or Chinese restaurants. 

 

This Braised Seafood Treasure soup tastes best with a touch of black vinegar.

You can buy the dried seafood ingredients here:

Fish maw: https://shope.ee/qKJu6nh35
Sea cucumber: https://shope.ee/6pbX2meCuC
Dried scallops: https://shope.ee/3V6yFDdaVs
White flower mushroom: https://shope.ee/8zgRVAsdyM
Abalone skirt: https://shope.ee/9KGqeAq1GU

Check out the recipe video on YouTube:

𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐓𝐫𝐞𝐚𝐬𝐮𝐫𝐞 𝐒𝐨𝐮𝐩

Recipe by Baby Sumo

Preparation time: 15 mins

Cooking time: 30 mins

Serves 5

Ingredients

20g dried scallop
15g dried abalone skirt
25g dried fish maw
100g sea cucumber
125g flower crab meat
50g Chinese mushroom
1l chicken stock

Seasoning
1T oyster sauce
1T light soy sauce *
2T Shaoxing wine
White pepper

Coriander, for garnish
Black vinegar, to serve

Cornstarch slurry
4T cornstarch mixed with 4T water


1. Soak dried ingredients such as dried scallop, mushrooms, abalone skirt, and fish maw for at least 1 hour.

2. Shred the dried scallop with your fingers. 

3. For the mushrooms, cut them into thin, long strips. Similarly, for the fish maw, thinly slice and chop them into small pieces.

4. Pour stock into pot, then bring to a boil over medium heat. Add dried scallops, mushroom, fish maw, abalone skirt, and sea cucumber and simmer for 15 mins. Then, add crab meat and simmer for further 5-10 mins. Add seasoning, then thicken soup with cornstarch slurry. Serve immediately with some coriander and black vinegar.

Note:
1. Depending on the chicken stock you are using, adjust light soy sauce to taste. *
2. You can check out this video on how to soak sea cucumbers. Alternatively, you can buy presoaked sea cucumbers in the frozen section of the supermarket.

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Recipe: Blueberry Chamomile Tea

Chamomile tea can aid in many aspects of your health, such as improving sleep and digestion, boosting your immune system and helping control blood sugar levels. 

Jazz up your cup of chamomile tea with some blueberries, which adds a sweet-tangy note as well as a whole bunch of extra health benefits.

You can buy German chamomile here: https://shope.ee/2q1SronuyX


𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐚𝐦𝐨𝐦𝐢𝐥𝐞 𝐓𝐞𝐚

Recipe by Baby Sumo

Preparation time: 2-3 mins

Serves 1

Ingredients

1 tbsp frozen blueberries
1 tsp dried chamomile flowers
300ml boiling water

1. Steep chamomile in water for 5 mins.

2. Defrost blueberries for 5 mins, then lightly crush with a spoon to release juices. Pour chamomile tea over the blueberries, stir and enjoy!

Note: You can sweeten with some honey if you like it sweeter, but it's not really necessary.

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Recipe: Hor Yip Fan (Lotus Leaf Wrapped Rice)

You've probably come across this dish, Hor Yip Fan (Lotus Leaf Wrapped Rice) at a wedding banquet dinner or a celebratory Chinese New Year meal. We always make sure we have some tummy space left at the end of the 9-course meal to enjoy this.

Now, you don't have to wait for CNY or wedding banquets to come around to enjoy this. Glutinous rice, along with dried shrimp, Chinese sausage, mushroom and carrots are wrapped in lotus leaf and steamed. The lotus leaf lends a lovely aroma to the dish. Fragrant and flavourful, it’s hard to stop at one bowl.

I'm using pearl glutinous rice which holds it shape even after steaming; soft individual grains. It is best to soak two leaves and overlap them to cover any gaps/holes you find.

Buy dried ingredients here:
Pearl glutinous rice: https://shope.ee/5AP36XdB6h
Lotus leaf: https://shope.ee/6fDqt9tBQu
Chinese sausage: https://shope.ee/8pIGZOGADO
Dried shrimp: https://shope.ee/10QSCWntoH
Dried Chinese mushroom: https://shope.ee/A9ijTzj0GO

Step-by-step YouTube recipe video here:

Hor Yip Fan (Lotus Leaf Wrapped Rice)

Recipe by Baby Sumo
Preparation time: 15-20 mins

Cooking time: 1 hour

Serves 4

Ingredients

1 pair Chinese sausage
1 cup pearl rice glutinous, soaked for 6 hours
25g dried shrimp
6 dried mushrooms, soaked for 2 hours
1 carrot, peeled and diced
Spring onion
2 dried lotus leaves
1 shallot
2 cloves garlic
3T cooking oil


Seasoning
1 1/2T light soy sauce
1T oyster sauce
1 tsp dark soy sauce
1/4 tsp white pepper
1T Shaoxing wine


1. Place Chinese sausage on a heatproof plate, then pour boiling water over it. Leave for 5 mins, then peel off the skin from the sausage. Slice one sausage thinly at an angle. Dice the other sausage.

 
2. Rinse and soak lotus leaves for 1 hour. Bring water to boil in a wok. Boil leaves for 5 mins, until they are pliable. Remove and set aside to cool.

3. Soak dried shrimp in 1/2 cup water for 2 hours. Drain and reserve the soaking water.
Heat 1T oil in wok/pan. Add the sliced Chinese sausage and sauté for 2 mins until fragrant. Remove and set aside.

4. Add remaining oil. Once hot, add the shallot and garlic, and sauté for 2 mins until lightly golden. Then, add dried shrimp and diced Chinese sausage and sauté for further 2 mins. Next, add the carrot and Chinese mushroom and sauté for further 2 mins.

5. Drain rice and add to the wok, stirring well to coat. Then add seasoning and reserved (1/2 cup) dried shrimp soaking water and mix well. Cook until water has been absorbed, about 4-5 mins.

6. Line a deep bowl with lotus leaf, overlapping to cover any holes/ gaps. Lightly brush with some oil.
Arrange sliced Chinese sausage in the centre, then fill with rice mixture. Press down using a spoon to compact. Fold leaves in to form a parcel.

7. Invert parcel onto a steamer basket or heatproof plate. Place in your steamer (or wok filled with water and steamer rack) and steam over high heat for 45 mins. Do check occasionally and top up your steamer with boiling water so it doesn’t dry out.

8. Turn heat off and allow to cool for 10 mins, then cut open and serve. You can cut it in this star shape for a more attractive presentation. 

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Recipe: Steamed Chicken with Black Fungus, Mushroom & Lily Buds

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐁𝐥𝐚𝐜𝐤 𝐅𝐮𝐧𝐠𝐮𝐬, 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 & 𝐋𝐢𝐥𝐲 𝐁𝐮𝐝𝐬 - a dish you can prep and marinate overnight, and cooks in 15 minutes. Good for a fast and nutritious meal.

Black fungus 黑木耳 , also known as wood ear fungus adds a nice texture to this dish, you can buy good-quality ones here: https://shope.ee/9KChrTiML2

Pair it with its best friend, dried lily bud 金针菜. After soaking, tie the lily bud into a knot (for better appearance and texture). Buy here: https://shope.ee/7zhKH6pXYP

Steamed chicken with black fungus, mushroom and lily buds

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 3-4

Ingredients
300g chicken fillet, sliced
15g dried wood ear fungus, soaked for 1 hour and sliced thinly
10g dried lily buds, soaked for 1 hour and knotted
8 small mushrooms, rehydrated and stalks removed (cut into half if too big)
1 tsp goji berries
Finely chopped spring onions, for garnishing

For marinating:
2 tbsp light soy sauce
1 tbsp oyster or mushroom sauce
2 tbsp Shaoxing wine
1 tsp cornstarch
1 tsp sesame oil
1/4 tsp white pepper
1/2 tsp grated ginger

1. Marinate chicken, wood ear fungus, lily buds and mushroom for at least 2 hours, or overnight in the fridge. Sprinkle with goji before steaming.

2. Place in steamer and steam on high heat for 15 mins.

3. Garnish with spring onions. Serve with rice.

Dried ingredients - black fungus, mushroom and lily buds

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Recipe: Mushroom Risotto

Say I love you on Valentine’s Day, with a heartwarming bowl of risotto cooked with love. This meatless risotto recipe is made this using king oyster mushroom and vegetable stock. King oyster mushrooms have a nice meat-like texture and also lots of umami flavours.

This is a very simple recipe you can prepare at home; a very pleasing, delicious Valentine's meal with minimum effort. ;)

Check out the reels here:

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A post shared by Baby Sumo (@babysumo)

Mushroom Risotto

Recipe by Baby Sumo

Preparation time: 5 mins

Cooking time: 25-30 mins

Serves 4

Ingredients
250g arborio rice
1 yellow onion, finely chopped
2 tbsp olive oil
2 tbsp salted butter
1.2l vegetable stock
30g freshly grated Parmiagiano Reggiano, plus extra for garnishing
2 tsp chopped chives

For the mushroom
2T olive oil
2T salted butter
200g king oyster mushroom
2 tsp mushroom seasoning

1. Cut about 1.5 inch from the top of the mushrooms and thinly slice. Cube the rest of the mushrooms.

2. Heat 1 tbsp oil and 1 tbsp butter and sauté the cubed mushrooms for 4-5 mins, then season with mushroom seasoning. Repeat with sliced mushroom, cooking until they’re browned around the edges.

3. Heat oil and 1 tbsp butter in a pan. Sauté onions for 2 mins. Add arborio and toast for a min, until the rice is crackling. Add stock, about 200ml at a time, and stir occasionally to massage out the starch from the rice. Cook for about 20-25 mins, until rice is al dente.

4. Stir in cubed mushrooms to the risotto. At this point, your risotto should still be a little soupy (not too dry). Stir in Parmesan and 1tablespoon of butter. Your risotto should be creamy now.

5. Serve risotto with sliced mushrooms and chives. Grate more Parmesan if you like.

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