Steamed Chicken With Mushrooms And Black Fungus

Ingredients:

8 mid joint wings
4 dried mushrooms (soaked till soften, sliced)
1 black fungus (soaked till soften and expand, sliced)
4 red dates (halved)
1 tbsp wolfberries
4 slices ginger (julienned)
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
1 tbsp sesame oil
4 tbsp water

Methods:

1. Put the chicken, mushrooms, black fungus, ginger into a bowl.

2. Add the light soy sauce, oyster sauce, cooking wine and sesame oil into the bowl. Mix well. Marinate for at least 30 minutes.

3. Add 4 tbsp of water into the marinated chicken. Mix well.

4. Place the chicken wings on a steam plate. Place the remaining ingredients on the top of the chicken wings. Sprinkle the red dates and wolfberries.

5. Steam the chicken for about 20 - 30 minutes.

Garnish with some spring onions or coriander.

Sweet And Sour Pork

Ingredients:

200g pork tenderloin (cubed)
1/2 green bell pepper (cubed)
1/2 red bell pepper (cubed)
3 thick slices cucumber (quartered)
1/2 onion (cubed)
2 garlic (lightly crushed)
1 egg (beaten)
1 tbsp light soy sauce
1 tsp cooking wine
Cooking oil for deep frying
1 tbsp Cooking oil
Corn flour for dusting

Sweet and sour sauce:
8 tbsp ketchup
1 tsp vinegar
1.5 tsp sugar
6 tbsp water

Methods:

1. Marinate the pork with light soy sauce and cooking wine. Add the egg and mix well. Marinate for at least 30 minutes.

2. Heat some oil for deep frying. Dust the pork cubes well with the corn flour. Once the oil is hot, reduce the fire. Fry the pork cubes till golden. For crispness, deep fry second time with very hot oil. Remove and place on a plate with kitchen towel.

3. Using a non stick pan, heat 1 tbsp of oil. Sauté the garlic and onions.

4. Add the bell peppers and cucumbers. Stir fry. Add the chicken cubes.

5. Pour in the sweet and sour sauce and coat evenly. Keep on stirring and mixing till the sauce is lessen. Turn off the heat and ready to serve.

Stir Fry Little Kailan With Pork And Mushrooms

Ingredients:

1 box of Little Kailan
100g pork tenderloin (sliced)
2 dried mushrooms (soaked till soften, sliced)
3 slices ginger (julienned)
2 garlic (lightly crushed)
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
1 tbsp cooking oil
3 tbsp water

Methods:

1. Marinate the pork with light soy sauce and cooking wine for at least 30 minutes.

2. Heat the oil in the frying pan. Sauté the pork. Push the pork to the side of the pan.

3. Sauté the ginger and garlic till fragrant.

4. Toss in the mushrooms and stir fry.

5. Add the Little Kailan and drizzle 3 tbsp of water. Add the oyster sauce. Stir fry until the vegetables turn darker greener. DO NOT OVERCOOK.

Stir Fry Asparagus With Assorted Mushrooms

Ingredients:

1 packet of Thai Asparagus (ends trimmed and remove the outer skin by using peeler)
8 canned button mushrooms (sliced)
1 box Shimeiji mushrooms
2 garlic (minced)
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Coarse black pepper

Methods:

1. Heat the oil in the frying pan. Sauté the garlic.

2. Toss in the button and Shimeiji mushrooms. Stir fry.

3. Add the asparagus and drizzle the light soy sauce. Drizzle some water if needed.

4. Add oyster sauce and sprinkle some black pepper. Give it a quick stir. Do not OVERCOOK asparagus.

Deep Fried Ikan Bilis

Ingredients:

150g of ikan bilis
Cooking oil for deep frying

Methods:

1. Wash the ikan bilis till the water turns clear. Drain and set aside.

2. Heat the oil in the wok.

3. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis.

4. Deep fry the ikan bilis till they are brown and crispy.

5. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container.

Curry Prawns

Ingredients:

18 prawns (deveined)
1 onion (cubed)
2 garlic (minced)
3 tbsp curry powder
100ml water
2 or 3 tbsp coconut milk
Salt
2 tbsp cooking oil

Optional:
Curry leaves

Methods:

1. Heat the oil in the wok. Sauté the onions.

2. Add the garlic and continue to sauté.

3. Toss in the prawns and stir fry quickly.

4. Add the curry powder and mix well. Add the water and stir fry.

5. By now, the prawns should have turned pink (cooked).

6. Add the coconut milk and mix evenly. You may add more coconut milk as desired.

7. Turn the heat off.

Fried Bee Hoon With Vegetables & Mushrooms

Ingredients:

150g of ikan bilis
Cooking oil for deep frying

Methods:

1. Wash the ikan bilis till the water turns clear. Drain and set aside.

2. Heat the oil in the wok.

3. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis.

4. Deep fry the ikan bilis till they are brown and crispy.

5. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container.

Prima Taste Laksa

Serve 6

Ingredients:

3 boxes Prima Taste Laksa
2 packet thick beehoon (blanched)
6 hard boiled eggs (halved)
20 cooked prawns (shells removed and deveined)
2 fish cakes (pan fried till golden)
12 cooked fishballs
6 tau pok (deep fried)
Laksa leaves (chopped finely)
2 litres water

Methods:

1. Boil 2 litres of water in the pot.

2. Divide the thick bee hoon into 6 bowls. Arrange the prawns, fishballs, hard boiled egg and few slices of fish cakes on the thick bee hoon.

3. Put in the laksa premix and laksa paste into the boiling water. Boil with high heat for 5 minutes. Add the tau pok into the pot and cook for a minute.

4. Ladle the laksa gravy into the bowls and sprinkle some chopped laksa leaves.