Ingredients:
2 chicken whole legs
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp bean paste
Seasoning:
1/2 tbsp oyster sauce
1 tsp soy sauce
1 tsp dark sauce
1 tsp sugar
300ml water
Method:
1. Heat up oil, saute garlic & ginger.
2. Add in bean paste.
3. Add in chicken and fry till meat turn whitish.
4. Add seasoning and water & bring to boil.
5. Lower the heat and braise for 25mins.
Source: 我家男人爱煮菜2 pg 44
Ingredients:
600gm pork belly (cut into small pieces, blanch)
100gm dried bean curd stick
6 hard-boiled egg
2 big bulb black garlic
600ml water
Seasoning:
1 tbsp soy sauce
1 tbsp dark sauce
1 tbsp oyster sauce
1 tbsp sugar
Methods:
1. Deep fry beancurd stick and soak in water to soften. Drain & cut into 4cm pieces.
2. Place all ingredients & seaosning into pot, bring to boil & simmer in low heat for 45mins.
Source : 爱煮菜的男人林苏文源 pg 77
Ingredients:
20g ikan bilis
200g brinjal (cut into 5cm slices)
300g lady fingers (sliced)
2 tbsp soy sauce
Methods:
1. Deep fried brinjal.
2. Heat up wok, add in ikan bilis and fry until golden & crispy. Set aside.
3. Use remaining oil & add in lady fingers & fry until a little charred.
4. Add in brinjal, ikan bilis, soy sauce & stir well.
Source: 爱煮菜的男人林苏文源 pg 69
Ingredients:
Bihun (soak 15mins)
Dried Prawn (soak & keep water)
Fish Cake (sliced)
Taugeh
Choi Sum
Garlic (more)
Shallot
Egg
Sauce:
1 tbsp black soy sauce
2 tbsp soy sauce
1 tsp salt
1/2 bowl water
pepper
1 tsp sugar
Methods:
1. Heat up wok, add oil.
2. Add in garlic & shallot (no need golden brown)
3. Add in dried prawn, cook until fragrant & golden brown.
4. Add in fish cake, move to the side and crack in eggs.
5. Add in little soy sauce into eggs.
6. Add in bihun, sauce (add bit by bit) & use chopstick to fry.
7. Taste and if sauce not enough, add in more.
8. Add pepper.
9. Add vegetables & continue frying.
10. If bihun still hard, may sprinkle dried prawn water.
11. Before done, add in sugar, mix well.
Source : https://youtu.be/VolOzuqZ_08
