I thought some of Werynice readers may find this interesting.  Check the link below. 

Abstract from site: 

http://www.singaporeair.com/saa/en_UK/content/exp/dining/icp_cookbook/index.jsp

Begin quote “Singapore Airlines is pleased to present its latest culinary venture, “Above and Beyond”, its very own cookbook comprising a collection of 50 exciting recipes from ten award-winning chefs from its International Culinary Panel.

Set up by the Airline in September 1998, the panel comprises award-winning chefs from the culinary capitals of the world. The Panel works closely with the Airline’s own chefs, to specially create the unique selection that is available on board.

Published by Marshall Cavendish International (Asia), the cookbook features tantalising dishes (2 appetisers, 2 main courses and 1 dessert) from each of the chefs. The recipes are carefully selected for flavour and taste, and presented in each chef’s personal style.

In short, it’s a cookbook that will appeal to anyone who appreciates great food!

“end quote

My mom used to make this for me on my birthday. Rice noodles (mee sua) being very long has an auspicious meaning of long life, hence eaten on birthdays.  This is one of my favourite, taste of mom’s cooked food! 

Ingredients (serve 2)

1. 10 dried oyster
2. 10 mushroom
3. 2 tablespoon of dried shrimps
4. 2 bowls chicken stock (boil with chicken bone, chicken legs for 3 hours)
5. 2 - 4 bunch of Mee sua (depends on your serving size and appetite)
6. 2 eggs
7. Salt to taste

Method

1. Prepare the stock, either using ready made (stock cubes, or stock in cartons) or make your own by boiling with chicken bone and chicken legs for 3 hours.
2. Rinse the mushroom, dried oyster, and dried shrimp. Soak for 2-3 hours with water in separate bowls (just enough water to cover them, except mushroom that will float)
3. Cut and discard away the stem of the mushroom. Cut into halves if they are big.
4. Fry “pocket eggs”, which is frying the egg like sunny side up, but before it is fully cooked, fold into half like a semi circle, hence pocketing the egg yoke inside, and continue frying until cook.
5. Bring the stock to boil, add in the dried oyster, dried shrimp, mushroom, with the water that was used to soak them into the stock and boil.  (You pour the water in slowly, as there may be some sand at the bottom after soaking and you can discard them).  Simmer for 30 mins.
6. Add in the fry eggs and boil for another 5 mins. Add salt to taste.
7. In a separate pot, boil a pot of water.  When boiled, throw in the noodles (mee sua) and move it around to loosen.  Let it boil for about 2 mins, and remove the noodles and strain dry. 
8. Put noodles in a bowl and pour in the soup with the ingredients (oyster, mushroom, shrimps, egg).
9. Serve hot.

This is quite like the usual snow fungus dessert, but adding dried apricot gives it a fruity sour taste from the usual red date taste.  Kids will like it chilled.

Ingredients

1. 10 dried appricots
2. 10 red dates
3. 20 grams dried snow fungus or roughly the size of a clenched fist
4. 1 tablespoon north almonds (北杏)
5. 1 tablespoon south almonds (南杏)
6. 10-15 tablespoon sugar (depending on your taste)
7. 2 litres water

Method

1. Soak the snow fungus in water for 3 hours or until fully expanded.
2. Rinse the snow fungus and cut into small pieces and put into a pot with 2l water.
3. Wash red dates and the almonds and put into the pot.
4. Bring to boil and lower flame to simmer for 1 hour. 
5. Add in the dry apricots and simmer for another 1-2 hours.  Adding the apricots earlier together, from the start of cooking in step 3 is ok, except it will be much softer.   (if total cooking time is 2 hours, the snow fungus should be slightly crunchy, 3 hours will be softer).
6. Add sugar to taste.
7. Cool it and chill in fridge for a refreshing desserts.
8. Can be served warm too.

The wine is very fragrant for cooking like steam chicken or fry vegetables or fish soup.  It has also a very nice color like brandy. This is so much easier to make compare to the rice wine. This recipe is also given to me by a confinement lady (maid that help in the family to cook, look after mommy and baby after arrival of baby for month).  Made this once myself. 

Ingredients

1. 1 kg Black raisin
2. 800 grams crystal rock sugar (水晶糖)
3. 2 sweet yeast cakes  (甜酒饼)
4. 2 strong yeast cakes (烈酒饼)
5. 4 litres water

Method

1. For the yeast cakes, in Singapore, some provision shops sell them.  Ask around the shops above Waterloo Street market, you will find them.
2. Boil a kettle of boiling water.  Put the black raisin in a pot and pour the newly boiled water over it.  Stir and let it sit for 1 min, strained away the water.  This step basically removed the oils on the raisin.
3. Add in the 4 litres of water, and the crystal sugar.
4. Bring it to boil and continue to boil for 30 minutes in low flame.
5. Allow it to cool down completely, very important.
6. Put the content into a big air tight container, and throw in the 4 yeast cakes, and cover.
7. 2 months later, strain out the wine and keep in air tight bottles for cooking. The wine when strained out is very cloudy with suspension of the yeast and remnants of raisin.   Keep them in tall bottles for a week or more until the suspension settled at the bottom leaving very clear wine on top, Slowly transfer to another bottle without shaking.  May need to repeat this process 2 or more times to get very clear wine.

This recipe is given to me by a confinement lady (maid that help in the family to cook, look after mommy and baby after arrival of baby for month).   I have not made this myself yet.

Ingredients

1. 1 Kg glutinous rice
2. 2 sweet yeast cakes  (甜酒饼)
3. 2 strong yeast cakes (烈酒饼)
4. 3 tablespoon of red yeast rice (红曲)
5. 1 small bottle good quality rice wine.
6. water

Method

1. For the red yeast rice, you can get it from Chinese Medicine shops.
2. For the yeast cakes, in Singapore, some provision shops sell them.  Ask around the shops above Waterloo Street market, you will find them.
3. Wash the glutinous rice and lay them on a big flat baking tray. Fill with water until the water just over the rice.
4. Steam with high heat, and every 15 mins, open up and stir and loosen it, and sprinkle water on it.  Repeat this 4 times (almost 1.5 hour).  Apparently this step will cook the rice evenly and very loose instead of caking together.
5. Allow it to cool down completely, very important.
6. Using the side of a glass bottle, or anything that can grind the yeast into powder form.
7. Lay the cooked rice flat on a clean and dry big tray.  Spread it out and flatten into something like a big pancake.  Sprinkle the powdered yeast evenly on the surface, flip around and do the same on the other side.
8. Sprinkle the red yeast rice the same way.
9. Sprinkle 1 bowl of room temperature boiled water on the rice
10. Put all the content (you can tear it up into chucks or fold it up) into a big clean and dry air tight glass container and tighten the lid.  Make sure the content is not up to rim, as it will expand during fermentation and spill out.
11. 3 days later, open and add 1 small bottle of good quality rice wine (this will induce more wine to be produce).  Do not stir! Very important.  Cover the lid and let it continue the fermentation for 2 months.
12. 2 months later, strain out the wine and keep in air tight bottles for cooking, and the vinasse (the remains of the fermented glutinous rice and red yeast rice) can be kept in fridge for other cooking such as Hong Zao Chicken (红糟鸡).  The wine when strained out is very cloudy with suspension of the rice.   Keep them in tall bottles for a week or more until the suspension settled at the bottom leaving very clear wine on top, Slowly transfer to another bottle without shaking.  May need to repeat this process 2 or more times to get very clear wine.