Fried Chive Flower with Shrimp Paste 虾酱肉片炒韭菜花

Fried Chive Flower with Shrimp Paste 

虾酱肉片炒韭菜花

Ingredients:

200gm pork belly (with skin - sliced)
250gm Chive Flower (crack with fingers/cut into pcs, throw old parts)
2 tbsp minced garlic
1 tsp prawn sauce
dark sauce
1 red chili (julienne)

Methods:
1. Marinate pork with oyster sauce, pepper, cooking oil. Follow by some cornflour (no need to marinate earlier).
2. Heat up wok. Add in minced garlic & cook till golden brown.
3. Add in pork belly. Fry.
4. Add in prawn sauce & dark sauce. Keep frying.
5. Add in chive flowers & chilli.
6. Sprinkle 3 tbsp water.
7. May taste & add in soy sauce & sugar. 

Source : https://www.youtube.com/watch?v=PoGaDeohFQE

Fried Lou Shu Fun 炒老鼠粉

Fried Lou Shu Fun

炒老鼠粉

Ingredients:
1 onion (sliced)
Minced garlic
Fish cake (sliced)
Pork Slice & prawn (marinate with soy sauce, oil & cornflour)
2 Eggs
Lou Shu Fun (oily means fresh. NO need to wash)
Taugeh
Seasoning:
1 tbsp Oyster sauce
1.5 tbsp Soy sauce
1.5 tbsp Dark sauce
1 tsp Chicken stock/essence
Pepper
Sesame oil
Taugeh
Spring Onion
Sugar

Methods:
1. Heat up wok. Must be hot. 
2. Add in onion followed by minced garlic.
3. Fry till fragrance & add in pork with fish cake.
4. Add in egg.
5. Add in lou shu fun, keep frying. No rushing, let it fry.
6. Add in oyster sauce, soy sauce, dark sauce & chicken stock. Keep frying (煎一煎) and stop a while, let the side of lou shu fun become 'char'.
7. Add in pepper, sesame oil, taugeh & spring onion. Keep frying (煎一煎).
8. Off heat & may add in little sugar. Mix well.

Source : https://www.youtube.com/watch?v=VA6P6mm4TT4

Thai Soup Noodles 泰式汤面

Thai Soup Noodles

泰式汤面

Ingredients: 
Pork Ribs
1-2 pkts Thai spices
1 Yam Bean (cut into pcs)
some chicken feets (blanched)
3-5 coriander roots
Brown Sauce
Meatballs
Thai Noodles
Taugeh
Lime
Fried Pork Lard/Minced Garlic
Coriander (leaf)
Chili powder

Methods:
1. Put pork ribs, spice, yam bean, chicken feet & coriander roots into pot of water, cook for 30mins.
2. Add in brown sauce & meat balls, keep boiling for 20mins.
3. Cook thai noodles & put into bowl.
4. Top with taugeh, lime, fried Pork Lard/minced garlic, coriander (leaf) & chili powder.
5. Add in soup.

Source : 

Japanese Tofu with Minced Meat

Japanese Tofu with Minced Meat

Ingredients:
Japanese Tofu
Minced Meat
Soy Sauce
Oyster Sauce
Cornflour
Egg
Spicy fermented bean paste
Minced garlic
Minced shallots
Spring onion

Methods:
1. Marinate minced meat with soy sauce, oyster sauce & cornflour for 10mins.
2. Mix an egg with cornflour.
3. Cut tofu into pieces & soak into egg mixture.
4. Heat up wok and fry tofu on both sides till golden brown & set aside.
5. Heat up oil and fry garlic & shallots.
6. Add in minced meat & fry till cooked.
7. Add in bean paste and water.
8. Add in soy sauce to taste.
9. Add in fried tofu and keep boiling.
10. Dish up and garnish with spring onion.

Thai Basil Fried Rice

Thai Basil Fried Rice
泰式九层塔炒饭

Ingredients:

Chili

Garlic

Onion

Thai Basil Leaf

Prawn

Butter

2 Eggs

Sauce:

2 tbsp oyster sauce

1 tbsp fish sauce

3/4 tbsp palm sugar/honey

Black pepper

Methods:

1. Pound chili & garlic.

2. Heat up butter. Add in prawn, onion, chili & garlic.

3. Move all ingredients to the side and crack 2 eggs.

4. Add in rice and sauce mixture.

5. Add in basil leaf. 

Source: https://youtu.be/CU4fsmCKE6M

Stir-fried Spicy Clams

Stir-Fried Spicy Claims

辣炒啦啦

Ingredients:

500gm clams (cleaned)

1 tbsp Sichuan peppercorn

2 tbsp dried chillie (cut)

1 tbsp Bean Paste

1 tsp ginger (sliced)

1 tsp garlic (minced)

1 tbsp spring onion (chopped)

1 onion (sliced)

bunch of coriander

Method:

1. In boiling water, add in little salt and clams and cook till clams open. Drain & set aside.

2. In hot wok, add in cooking oil.

3. Add in dried chilies and peppercorn and fry till fragrance.

4. Add in bean paste and continue frying.

5. Add in ginger, garlic and spring onions.

6. Add in onion.

7. Add in seasoning - soy sauce, salt, sugar, oyster sauce.

8. Add in half bowl of water and boil.

9. Add in clams on high heat, fry gently for 1 min.

10. Thicken sauce with cornflour mixture.

11. Add in coriander, mix well and serve.

Source: https://www.youtube.com/watch?v=HnEcRRF-YqA

Source : 

Steamed Pork with Preserved Mustard

Steamed Pork with Preserved Mustard

梅菜蒸肉饼

Ingredients：

梅头肉 （fats:lean 3:7) - chopped

Sweet Preserved mustard (soak for at least 1 hour, chopped)

Sugar

Oyster Sauce

Method:

1. Marinate chopped pork with 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp pepper, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp cornflour & 2 tbsp water.

2. Pan fry sweet preserved mustard until dry up.

3. Add in sugar & oyster sauce, fry and add into marinated pork.

4. Mix well and keep throwing into bowl for few times.

5. Steam on high heat for 12mins.

Char Liap Liap 炒粒粒

Char Liap Liap

炒粒粒

Ingredients:
1 pcs hard bean curd (diced into 1cm cubes)
50g of long beans (approx. 10pcs - diced)
1/2 tbsp minced garlic
25g sweet preserved radish (甜菜圃）
1/2 tbsp dried shrimps (soaked & drained)
1/2 red chilli (sliced)

Seasoning:Vege
1/2 tbsp soy sauce
1/2 tsp oyster sauce
1/6 tsp sugar

Method:
1. Heat up oil and deep fried bean curd till golden brown and set aside.
2. Deep fried long bean for 1 min and set aside.
3. Heat up 1 tbsp of oil and stir-fry minced garlic.
4. Add in preserved radish & dried shrimps.
5. Add in chilli, bean curd, long beans and seasoning.Stir for a while.

Source : Recipe Book - 爱煮菜的男人林苏文源 (pg16)

Braised Chicken with DOM

Braised Chicken with DOM

法国郎酒炖鸡

Ingredients:

1/2 Kampung Chicken
1 tbsp soy sauce
2 tbsp ginger (julienne)
2 tbsp Goji berries
3 pcs Angelica root (Dang Gui)
2 tbsp DOM

Method:
1. Blanch chicken with hot water and set aside.
2. Mix chicken with all ingredients (except DOM).
3. Double boiled for at least 3 hours.
4. Mix in DOM.

Curry Shark Meat 咖喱鲨鱼肉

Curry Shark Meat
咖喱鲨鱼肉

Ingredients:
Shark Meat
Ginger (julienne)
2 cloves Garlic (minced)
1 onion (diced)
1 pc Chilli/Chilli Padi (cut into pieces)

Seasonings:
Taucu, Curry Powder, Dark Soy Sauce, Oyster Sauce  

Methods:
1. Clean and cut shark meat into smaller pieces.
2. Heat up wok and fry ginger and garlic then add in onion and chilli.
3. Add in shark meat.
4. Add in seasoning and keep frying. (may add little water)

Source : https://www.youtube.com/watch?v=ylOnbXk4w8o

Fried Pork Lard 炸猪油渣

Fried Pork Lard
炸猪油渣

Ingredients:
1 kg Pork Fats
1000ml water
5 pcs Ginger
1 tbsp Salt 

Methods:
1. Cut pork fats into smaller pieces.
2. Clean pork fats.
3. Put cold water into pot.
4. Add in ginger and salt.
5. Boil on high heat and remove impurities (approx. 3mins).
6. Pour away water and remove ginger.
7. Put pork fats into work and fry on medium heat.
8. Keep stirring and fry until golden brown.

9. Turn to high heat on the last 10 seconds and off heat.

Source : https://www.youtube.com/watch?v=40_MEsrWCzM

 

Currry Pork 干咖喱猪

Dry Curry Pork
干咖喱猪

Ingredients:
300g pork belly (sliced)
1 tsp salt
1 tsp soy sauce
1 tsp curry powder

Curry leaf
4 pcs shallots
1 pc onion
Ginger slices
Garlic slices

1 tsp oyster sauce
1 tsp soy sauce
1/2 tsp chicken essence
1/2 bowl water

Method:
1. Marinate pork belly with salt, soy sauce and curry powder for 15mins.
2. Heat up wok, add in shallots, onion, ginger and garlic.
3. Add in curry leaf. Fry until golden brown.
4. Add in marinated pork.
5. Turn to low heat and keep frying until fragrance.
6. Add in oyster sauce, soy sauce, chicken essence and water.
7. Turn to medium heat until sauce thicken.

Source: 家的味道HomeTaste https://www.facebook.com/yummyfood8888/posts/329233392094770 

Ayam Percik

Ayam Percik

Ingredients A:
Onion
Garlic
1 inch ginger 
1 inch turmeric
1 tsp jintan manis
1 tsp jintan putih
1 tsp ketumbar
2 pcs lemon grass
3-4 pcs buah keras
2 tbsp chili kisar

250ml coconut milk
Water (enough for sauce) 

1 pc asam keping
Salt
Sugar

2kg chicken (slit & marinate with turmeric & sugar)

Method:
1. Blend all ingredients A.
2. Heat up oil, and fry blended ingredients until pecah minyak.
3. Add in coconut milk and water.
4. Stir until sauce boiling.
5. Add in asam keping, salt and sugar.
6. Add in chicken and cook until 3/4 cooked.
7. Remove chicken and continue to cook the sauce until thicken.
8. Arrange chicken on tray, brush with sauce and bake at 180-190c for 20-25mins.
9. Turn chicken to the other side and brush with sauce and bake for another 20-25mins.

Source :  https://www.facebook.com/groups/dailyhomecookmeal/permalink/2890887844505465/

Asam Laksa 亚参加沙

 Asam Laksa
亚参加沙

Ingredients A:
10pcs+ Ikan Kembong

2 tbsp belacan

Ingredients B:
10pcs+ shallots (remove skin)
1 pc Ginger Flower (姜花 - cut small)
4 pcs red chilli
20 pcs chili padi
1 pc lemon grass (minced)
1 pc blue ginger (cut small)
1 pc turmeric (cut small)
1 bowl dried chilli (soaked)

Ingredients C:
2 pcs lemon grass (smashed & cut into section)
2 pcs ginger flower (姜花 - cut small)
1 handful Daun kesum (Laksa叶)
1/2 bowl Asam Keping

 

Seasoning:

Soy sauce, MSG, salt, fish sauce, sugar

Methods:
1. Boil pot of water, blanch fish and remove.
2. Remove fish skin and bone.
3. Keep bone to add into laksa soup.
4. Put all ingredients B into blender with little cooking oil and blend.
5. Heat up wok, add in blended ingredients and keep frying until pecah minyak (ard 20mins)
6. Add in belacan and mix well.
7. Boil a pot of water and add in fried blended ingredients.
8. Add in ingredients C and cook for at least 4 hours (or overnight for better taste)

remove all 

* Add in Laksa Noodles, pineapple, cucumber, onion, mint, chili padi and top with soup and serve.

Source: Chef Ivan Tan 陈政赐师傅 https://www.facebook.com/watch/?v=217828933173196

Pork Belly with Spring Onion 葱爆花肉

Pork Belly with Spring Onions
葱爆花肉

Ingredients:
400g pork belly
8pcs spring onions (cut into section)
2 onions
2 tbsp minced garlic
1 tsp minced ginger/4-5 pcs 

Seasoning:
1 tsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 tsp Shaoxing Wine
1/2 tsp dark soy sauce
1/2 tsp salt

Methods:
1. Boil water, put in pork belly and boil for 15mins.
2. Slice pork belly into preferred thickness.
3. Heat up wok with little oil, put in half garlic and cook until fragrance.
4. Add in remaining garlic and spring onions (white part) and continue frying.
5. Add in sliced pork belly.
6. Add in onion.
7. Add in all seasoning. 
8. Add in spring onion (green part) and continue with water.
9. Continue frying and dish up.

Source : https://www.facebook.com/jessica.lean.58/posts/3654485387993437

 

Creamy Mushroom Soup 浓郁蘑菇汤

Creamy Mushroom Soup
浓郁蘑菇汤

Ingredients:
4 tbsp butter
3 tbsp corn oil
2 onions (diced)
4 cloves garlic (minced)
10 brown mushroom
10 white mushroom 
10 portobello mushroom
2 tbsp kaffir leaf (minced)
6 tbsp plain flour
4 cups Chicken stock
Salt
Black pepper
Cooking whipping cream
Parsley (minced)

Method:
1.Melt butter in pan and add corn oil.
2. Once oil heated, add in onion and fry for 3 mins until onion turn white.
3. Add in garlic and fry till fragrance. 
4. Add in mushroom and fry for 5 mins.
5. Add in half kaffir leaf, plain flour and chicken stock and mix well.
6. Add little salt & black pepper.
7.  Cover the pot and simmer for 15mins. Open cover and stir ocassionally.
8. Once turn thicker, add in whipping cream (do not need to boil)
9. Add in parsley & remaining kaffir leaf, mix well and boil for another 2mins.

Source : https://www.goody25.com/mind198765?fbclid=IwAR1Jmkmzn1k0sKBA7Yj55TbrM7Lw66K-7hIP0LgsZHKTCwk_Fvv92MFThbA#smp226

Steam Chicken with Enoki Mushroom

 Steam Chicken with Enoki Mushroom
金针菇蒸鸡

Ingredients:
Chicken Thigh
Enoki Mushroom
Chili Padi
Garlic (minced)
2 tbsp Soy sauce
2 tbsp Cooking wine
dash of black pepper 

Method:
1. Marinate chicken thigh with chili padi, garlic, soy sauce, cooking wine and black pepper for at least 1 hour or overnight.
2. Lay enoki mushroom on aluminium foil.
3. Put marinated chicken on top of enoki mushroom.
4. Pour in remaining marinate sauce and wrap the foil.
5. Steam on high heat for 25mins.

Barley with Candied Winter Melon

 Barley with Candied Winter Melon
 冬瓜糖薏米水

Ingredients:
Candied Winter Melo
Barley
Water
Pandan Leaf

Method:
1.Put all into pot and boil for 45mins to 1 hour.
   *Barley to water ratio (1:7)

Maggi Goreng

Maggi Goreng

Ingredients:
1 pkt Maggi Curry
1/2 pkt Maggi Curry seasoning
2 cloves garlic (sliced)
1/4 onion (sliced)
1-3pc chili padi
1 egg
 choy sum
1/2 tbsp Maggi Chili Sauce
1 pc lime

Methods:
1. Cook maggi in boiling water until soften and set aside.
2. Heat up oil and fry garlic and onion.
3. Add in chili.
4. Crack in an egg and add in choy sum.
5. Add in maggi & seasoning.
6. Add in chili sauce and stir well.
*May add little water is prefer wet style.

Source : FB : https://m.facebook.com/story.php?story_fbid=3535336213241689&id=100002960342114

Steamed Scallops with Vermicelli

Steamed Scallops with Vermicelli
粉丝蒸扇贝

Ingredients:
Minced garlic
Minced ginger
Minced chilli
Vermicelli (soak and cut short)
Scallops (cleaned)
Fish steam sauce
Scallions (cut) 

Methods:
1. Fry minced garlic & ginger, add in chili and fry until golden brown and set aside.
2. Remove scallops from shell.
3. Arrange vermicelli onto shell.
4. Top with scallops and arrange on steaming plate.
5. Drizzle with fried garlic & ginger.
6. Steam on high heat for 5mins.
7. Remove and drizzle 'fish steaming sauce'.
8. Top with scallions.

Lu Rou Fan

Lu Rou Fan
卤肉饭

Ingredients:
1 kg of pork belly
10 hard-boiled egg (shelled)
6 pieces beancurd
1 tbsp minced garlic
900ml water
50g pre-fried shallot crisps
 
Seasoning:
2 tbsp soy sauce
2 tbsp dark soy sauce
3 tbsp oyster sauce
1 tbsp sugar
dash of pepper
pinch of five spice powder
 
Method:
1. Place pork belly into boiling water and cook for 5 mins. Drain.
2. Cut pork belly in small pieces.
3. Heat up wok with 2 tbsp of oil.
4. Add in pork belly and stir for a while.
5. Add in minced garlic and continue stirring.
6. Pour in seasoning, water, hard-boiled egg & beancurd. Simmer for 50mins.
7.  Add in pre-fried shallot and mix well.
 

Source: Recipe Book - 爱煮菜的男人苏文源 (pg 85)

Homemade Yee Sang (Prosperity Toss Salad)

Homemade Yee Sang (Prosperity Toss Salad)
自制鱼生

Ingredients:
Colorful Vegetables (cut into strips)
- Yam Bean
- Carrot
-  Raddish (squeeze out the water, and keep in kitchen towel)
- Cucumber (squeeze out water, and keep in kitchen towel)
Instant Jellyfish
Salmon/Abalone Slices
Dumpling wrappers (cut into strips, fried)
Sesame seeds (roasted)
Peanut (roasted & crushed)

Sauces:
1/2 bowl honey
4 tbsp plum sauce
3 lime juices
(may add sesame oil, hoisin sauce)  

Method:
1. Arrange colorful vegetables on plate.
2. Garnish with toasted sesame & peanuts.
3. Pour in the sauce when ready for tossing.
4. Toss & ready to eat.

Simmered Pig Tail/Pork Trotter in Claypot

Simmered Pig Tail/Pork Trotter with Peanuts 

花生焖猪尾 / 猪手

Ingredients: 
800g pig tail/pork trotter
200g peanuts
10 cloves garlic (remove skin)

3 star anise 

 
Sauces:
1 tbsp fermented beancurd
1 tbsp dark soy sauce
1 tbsp thick soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp sesame oil
3 tbsp Shaoxing wine
1.2 litres water

 

Methods:
1. Boil half pot of water.
2. Add in peanuts and bring to boil. Reduce to low heat and simmer for about 15mins. Drain.
3. Blanch pig tail/pork trotter in boiling water over medium heat for 10mins. Drain.
4. Heat 2 tbsp of oil in claypot. Fry garlic and star anise until fragrant.
5. Add peanuts and sauce. Bring to boil and reduce to low heat and simmer for 30 mins.
6. Put in pig tail/pork trotter and simmer for 1 hour or until meat tender.

Source: Recipe Book - 食尽天下 Best of the Best 2016 (pg64)

Pumpkin Rice

Pumpkin Rice
金瓜焖饭

Ingredients:
Shallots (minced)
Garlic (minced)
Dried Prawn
Dried Oyster
Dried Scallops (soaked, tear into shreds)
Mushroom (soaked, diced)
Pumpkin (diced)
Rice

Methods:
1. Fry shallots and garlic until fragrance.
2. Add in dried prawn, dried oyster and dried scallops.
3. Add in mushroom and pumpkin.
4. Add in rice and fry until fragrance.
5. Pour everything into rice cooker and add adequate water.

 

Steamed Prawn with Glass Noodles & Garlic

Steamed Prawn with Glass Noodles & Garlic
蒜蓉蒸虾

Ingredients:
15 prawns (cleaned, slit on back)
Glass noodles (soaked, cut shorter)  

Sauce:
6 tbsp chopped spring onions
4 tbsp chopped garlic
2 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp water
1 tsp pepper
1 tsp sesame oil

Methods:
1. Arrange glass noodles onto steaming plate.
2. Arrange prawn on top of glass noodles.
3. Spoon sauce on each prawns.
4. Steam on boiling water at high heat for 5mins.

Source: https://www.youtube.com/watch?v=N-7s1aeKD74

Red Bean Soup

Red Bean Soup
红豆汤 

Ingredients：
1 bowl Red Bean 
4 pcs pandan leaf 
Sugar

Method:
1. Clean red bean and put into slow cooker.
2. Measurement of red bean to water. 1:4
3. Add in pandan leaf.
4. Cook for 4 hours.
5. Remove pandan leaf and add sugar.

Peanut Cookies

Peanut Cookies
花生饼

Ingredients:
250g peanuts
250g superfine flour
100g icing sugar
100g peanut butter
70g-100g peanut oil
Egg yolk (add little water)

Methods:
1.  Roast peanuts at 200c for 15mins. (stir every 5mins)
2. Remove peanuts skins and blend (do not blend in large scale each time, or else it will be oily and sticky)
3. Mix all ingredients together (peanut oil to be added slowly until it form a dough)
4. Use 1 tsp spoon to divide each dough.
5. Shape into small balls, brush egg yolk wash and press round shape in middle using straw.
6. Bake at 160c for 18-20mins.

* Done when it do not stick on hand.
* More fragrance if it cracked.
* Tastier & look nicer on next day

Recipe: Mom

 

Butter Cookies

 Butter Cookies
牛油饼 

Ingredients:
125g Unsalted Butter (room temperature)
45g Icing Sugar
25g Custard Powder
100g Superfine Flour
80g Potato Starch (马铃薯粉)

Piping Nozzle : 854 

Methods:
1.  Beat butter and icing sugar until mix well. (no need become fluffy & pale white)
2. Sift in custard powder, superfine flour and potato starch.
3. Fold gently, do not overmix.
4. Put into piping bag and pipe into cookies.
5. Preheat oven. Bake at 160c for 18mins.

* to bake coffee flavor, beat in 10g coffee emulco after beating butter and icing sugar.
Recipe: Mom

Stir-fried Eggs with Preserved Vegetables

 Stir-fried Eggs with Preserved Vegetables
榨菜肉碎炒蛋
 

Ingredients:
1 preserved Szechuan Vegetables (cleaned, shredded)
Minced Meat
2 mushrooms (soaked, shredded)
1 red chilli (shredded)
3 eggs

Seasonings:
1 tsp chicken stock 
1/2 tsp sugar
Pinch of pepper 

Methods:
1. Heat up wok with boiled oil, add in 2 tbsp sugar, preserved vegetables, blanch for 2mins & set aside.
2. Heat up oil, saute minced meat, mushroom, chilli & preserved vegetables.
3. Reduce to low heat, add in egg and stir quickly.
4. Pour in seasoning, turn to high heat and stir quickly for a while. 

Source : Recipe Book -

Stir-fry Luncheon Meat with Potatoes & Onions

 Stir-fry Luncheon Meat with Potatoes & Onions
马铃薯炒午餐肉

Ingredients:
Luncheon Meat (diced)
Potatoes (diced)
Onion (cut small)
Black Pepper

Method:
1. Heat up oil in wok.
2. Add in potatoes and luncheon meat and fry till golden brown/potatoes soften and set aside.
3. Fry onions till soften and back in potatoes and luncheon meat.
4. Add in black pepper and mix well.

Source : http://xingfuzhiwei.blogspot.com/2015/01/blog-post_12.html

Airfried Smoked Duck

Airfried Smoke Duck 
气炸烟熏鸭肉

Method:
 1. Defrost frozen smoked duck till half defrost.
2. Simply wash and slice into desired shape.
3. Place into airfryer.
4. Airfry at 200c for 10mins.