Braised Chicken Wings With Potatoes And Carrots

Ingredients:

8 chicken mid joint wings
2 potatoes (peeled and chopped into bite sizes)
2 carrots (peeled and chopped into bite sizes) 4 cloves garlic (lightly crushed)
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Water

Marinate the wings with:

1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tbsp cooking wine

Methods:

1. Marinate the wings at least 30 minutes.

2. Heat the cooking oil and saute the garlic.

3. Add the chicken wings and pan fry both sides. 

4. Add the water, dark soy sauce, light soy sauce and oyster sauce. Stir well.

5. Add the potatoes and carrots. Summer for 20-30 minutes.  Add more water if prefer more gravy.

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Sambal Long Beans With Beancurd

                       

Ingredients:

1 bundle long beans (trim the ends and snapped into 5cm length.
1 Firm beancurd
2 tbsp dried shrimps (washed and soaked)
2 garlic (lightly crushed)
2 tbsp sambal chilli
1 tbsp cooking oil
Oil for frying
Water

Methods: 

  

1. Heat some oil in the pan. Fry the beancurd till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in the wok. Saute the dried shrimps and garlic.

3. Toss in the long beans and stir fry. Add some water and cook for 10 minutes.

4. Add the sambal chilli and mix well. If getting too dry,  add more water. Cook for another 10 minutes.

5. Toss in the beancurd and mix well with the long beans.

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French Beans Chai Po Omelette

             

Ingredients: 

1 packet French Beans (ends trimed and strings pulled. Cut slant)
2 tbsp Chai Po (less salty type)
3 cloves chilli padi (deseeded and chopped)
4 eggs (beaten and add a tbsp light soy sauce. Mix well)
1 tbsp light soy sauce
2 tbsp cooking oil

Methods: 

1. Heat 1 tbsp cooking oil in a pan. Saute the garlic and chilli.

2. Toss in the French beans and stir fry for a minute. Drizzle the light soy sauce. Drizzle some water too if it's getting too dry. Add the Chai Po and continue to stir fry until the French Beans turn bright green. Remove the vegtables and let it cool.

4. Mix the vegetables with the eggs. Heat a tbsp cooking oil on a non stick pan.

5. Pour the egg mixture onto the pan and let it cook. Stir after few seconds to make sure it wasn't burnt below.  Cook until the egg mixture is totally dry.

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Stir Fry Greens With Shiitake Mushrooms

Ingredients: 

1 packet Baby Bak Choy (washed)
1 packet Shiitake mushrooms (washed and sliced)
2 cloves garlic (lightly crushed)
1 tbsp cooking wine
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Water (optional)

 

Methods:

1. Heat the oil in a non stick pan. Saute the garlic.

 
2. Toss in the mushrooms and stir fry quickly. Add some water and cook for 1 minute.

3. Add the vegetables and stir fry quickly. Drizzle the soy sauce, oyster sauce and cooking wine. Add some Water if it's getting too dry. Turn the heat off. Serve with rice.

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Steamed Preserved Vegetables with Pork Belly (梅菜扣肉)

Mainly adapted from Noobcook (http://www.noobcook.com/mei-cai-kou-rou/)

                            

Ingredients:

300g salty preserved vegetables (Mei Cai)
100g sweet preserved vegetables
4 cloves garlic
350-400g pork belly (cut into chunks and marinate with 1 tbsp of thick dark soy sauce)
1 tbsp cooking oil


Sauce:
1 tbsp thick dark soy sauce
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
400ml water


Preparation to wash the vegetables:

1. Rinse the salty vegetables. Using a big pot, soak for 30 min and rinse the vegetables few times until the water is clear. Squeeze dry and set aside.

2. Do the same for the sweet vegetable except that no need to soak for long time.

3. Using a big pot, boil some water. Once the water starts to boil rapidly, put in the vegetables and cook for 5 minutes. Remove the vegetables and let them cool.

By doing the steps, the vegetables should be thoroughly cleansed off all the sand particles. After the vegetables have cooled, cut into 1cm length.


Methods:

1. Heat 1 tbsp of oil in a non stick pan. Pan fry the pork belly. Set aside.

2. Using the same pan, sauté the garlic. Add the vegetables and stir fry for a minute.

3. Add the sauce and stir well. Cook for 10 minutes and the sauce have reduced by now. Turn he heat off.

4. Place the pork belly on the steam bowl. Then add the vegetables and the sauce to cover the pork. Steamed for 2 hours.

After steaming for 2 hours, I continue to cook the dish with crock pot for another 2 hours. The pork belly would be very very tender and flavorful by then.

                       

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.

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.

Stir Fry Napa Cabbage And Mushroom With Dried Shrimp

Ingredients:

1/2 Napa Cabbage (cut into bite sizes)
8 dried mushrooms (soaked till soften and cut halved)
2 tbsp dried shrimps (washed and soaked for 10 minutes, drained)
6 slices young ginger
Sea salt
1 tbsp cooking oil
Water (optional)

Methods:

1. Heat the oil in the wok. Sauté the dried shrimps and ginger till fragrant.

2. Toss in the stems of Napa Cabbages and mushrooms. Stir fry for a minute.

3. Add the rest of the Napa cabbages and continue to stir fry. Add some water if it's getting too dry.

4. Stir fry till the vegetables are soften and add some sea salt as desired.

French Beans With Beancurd And Fish Cake

Ingredients:

1 packet French Beans (ends trimmed and snapped into 5cm length)
1 firm beancurd (cut into bite sizes)
1 fish cake
2 cloves garlic (minced finely)
2 tbsp dried shrimps (washed, soaked for 10 minutes. Drain)
Oil for deep frying
1 tbsp cooking oil
Water
Sea salt

Methods:

1. Deep fry the beancurd and fish cake till golden and crisp.

2. Deep fry the French Beans till they are slightly wrinkled.

3. Heat 1 tbsp oil in the wok. Sauté the garlic and dried shrimps.

4. Toss in the vegetables, beancurd and fish cake. Sprinkle some water and stir fry.

5. Add some sea salt and mix well.

Sambal Kangkong

Ingredients:

1 packet Kangkong
1 tbsp dried shrimps (soaked for 15 minutes, drained and minced)
2 shallots (minced)
2 garlic (minced)
1 chilli padi (chopped)
2 tbsp sambal chilli
50ml chicken stock
2 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Sauté the dried shrimps, shallots, garlic and chilli padi until fragrant.

3. Add the sambal chilli and stir fry quickly. Add the chicken stock and stir well.

4. Add the Kangkong and stir fry. Add a little salt if needed. Turn off the heat when you see the leaves start to limp.

Claypot Tofu With Mix Vegetables

Ingredients:

1 tofu (cut into big pieces)
1 handful cauliflower
1 handful broccoli
5 button mushrooms (sliced)
6 shiitake mushrooms
8 snow peas (ends trimmed)
1/3 carrot (sliced)
2 cloves garlic (minced)
200ml chicken stock
1 tbsp oyster sauce
1 tbsp corn flour mixed with 2 tbsp water
1 tbsp cooking oil
Oil for deep frying

Methods:

1. Blanch the cauliflower and carrots for 5 minutes. Add in the broccoli and blanch for a minute. Drain and soak the vegetables in a bowl of cold water. Drain and set aside.

2. Deep fry the tofu until golden and crispy. Set aside.

3. Heat the claypot. Add oil and sauté the garlic.

4. Add the mushrooms and stir fry quickly. Add a little chicken stock.

5. Toss in the snow peas and continue to stir fry.

6. Pour in the remaining chicken stock and oyster sauce.

7. Use the corn flour with water to thicken the sauce.

8. Add the cauliflower, carrots, broccoli and tofu.

9. Stir well and turn off the heat.

Stir Fry Spicy Cabbage With Dried Shrimps

Ingredients:

1 cabbage (cut into bite sizes)
1 carrot (sliced)
1 handful of dried shrimps (washed)
2 cloves garlic (lightly crushed)
2 chilli padi (deseeded and chopped)
Sea salt
1 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Sauté the dried shrimps, chilli padi and garlic until fragrant.

3. Add the carrots and cabbage. Stir fry for about 3 minutes. Add the sea salt as desired.

Stir Fry Dou Miao

Ingredients:

1 pack of Dou Miao
2 cloves garlic (lightly crushed)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Saute the garlic.

3. Toss in the vegetables and stir fry.

4. Drizzle the soy sauce and stir fry.

5. Add the oyster sauce and continue to stir fry for another 10 seconds.

Stir Fried Cabbage With Pork

Ingredients:

1/2 of cabbage (cut into bite sizes)
150g pork tenderloin (slices thinly)
1 bundle Tang Hoon (soak till soften)
2 garlic (minced finely)
4 pcs ginger
1 tbsp light soy sauce
1/3 tsp sesame oil
1 tbsp oyster sauce

50g water
1 tbsp cooking oil

Methods:

1. Marinate the pork with light soy sauce and sesame oil for 30 minutes.

2. Heat a tbsp of cooking oil in the wok. Saute the pork.

3. Push the pork to the side of the wok. Sauté the ginger and garlic. Add a little oil if there's not much oil left.

4. Toss in the cabbage and stir fry for a minute.

5. Add the Tang Hoon and mix well.

6. Add the oyster sauce and water. Continue to cook till the sauce almost dry up. Add a little sea salt if too bland.

Sambal Long Beans

Ingredients:

1 bundle of long beans (ends trimmed and snapped into 5cm length)
1 handful of dried shrimps (washed)
4 shallots
4 garlic
2 chilli padi (chopped)
2 tbsp sambal chilli (store bought or homemade)
100ml water

Methods:

1. Blend the dried shrimps, garlic, shallots and chilli padi together.

2. Deep fry the long beans for few minutes till they look slightly wrinkled. Drain and set aside.

3. Remove the oil for deep frying and leave about 3 tbsp oil in the wok.

4. Sauté the dried shrimps, garlic, shallots and chilli padi till fragrant.

5. Add the sambal chilli and continue to stir fry for a while.

6. Add the long beans and mix well with the chilli paste.

7. Add the water and let it simmer for a minute. Turn the heat off.

Fishball Noodles With Minced Pork (Dry)

Today, I really got no idea what to cook. It's either rice, porridge or bee hoon. I wanted to cook porridge at first because I have some braised duck wings in the fridge. But I don't know what other side dishes to cook.

So my sister suggested to cook fishballs noodles. Well, it's something new... Why not?

You may add other ingredients such as pork balls, pork livers, etc.

Ingredients:

Serve 5

Soup:
2 litres water
3 tbsp ikan bilis powder
150g yellow beans

2 fish cakes (pan fried till nicely browned)
15 fishballs
5 tbsp minced pork (cook in boiling water with a strainer)
Spring onions (chopped)
Chilli padi (chopped)
Fried garlic (with oil)
Lettuces
2 packs Mee Pok or other types of noodles
Soy sauce
Sesame oil
Chilli paste (homemade or store bought)
Water for cooking noodles
Black pepper

Methods:

1. Boil about 2 litres of water in a pot.

2. Once the water starts to boil rapidly, add the ikan bilis powder and yellow beans. Simmer for an hour.

3. Prepare the fish cakes and minced meat ahead. Pan fry the fish cakes and set aside. Slice the fish cakes once cool down. Using a strainer, cook the minced meat with boiling water in a smaller pot. Drain and set aside.

4. Cook the fishballs in the soup. Set aside.

5. Put a tbsp of chilli paste, a tsp of light soy sauce, few drops of sesame oil and 1/2 tsp of fried garlic in a bowl. Ladle some soup into the bowl and mix well.

6. Boil some water in a pot. Toss the Mee Pok few times to loosen the bundles. Once the water starts to boil rapidly, cook the mee pok with a strainer for about 10 seconds. Using chopsticks to stir the noodles. Drain and place the noodle into the bowl.

7. Mix the mee pok with the chilli paste. Put some lettuces, sliced fish cakes, 3 fishballs and minced meat onto the noodles. Sprinkle chopped spring onions onto the noodles.

8. Ladle some soup in another bowl with some lettuces. Add some fried garlic and sprinkle with black pepper and chopped spring onions.

Serve with chopped chilli padi and soy sauce.

French Beans With Minced Pork

Ingredients:

1 packet of thin French Beans (ends trimmed)
150g minced pork (marinate with 1 tbsp soy sauce and 1/2 oyster sauce)
1 tsp dark soy sauce
1 clove garlic (minced finely)
1 tsp cooking oil
Cooking oil for frying
Sea salt

Methods:

1. Heat some oil in the wok to fry the French beans till they are slightly wrinkled. Remove and set aside. Remove the oil.

2. Heat 1 tbsp oil in the wok and sauté the garlic.

3. Add the minced pork and sauté for a minute.

4. Drizzle the dark soy sauce and continue to cook till the sauce dries up.

5. Add the French beans and stir well with minced pork... Sprinkle the sea salt and stir well.

Long Beans And Chai Po Omelette

Ingredients:

4 eggs (beaten)
6 stalks long bean (chopped)
2 tbsp heap of chai po
1 tsp garlic powder
2 tbsp cooking oil

Methods:

1. Heat 1 tbsp oil in a wok. Saute the long beans for a minute before adding the chai po. Sauté for another minute.

2. Sprinkle the garlic powder and stir well. Turn off the heat.

3. Remove the long beans and chai po from the wok and mix them with the egg mixture.

4. Heat 1 tbsp oil in the same wok. Pan fry the omelette both side until evenly cooked.