Winter Melon Dried Scallop Steamed Chicken

Winter Melon Dried Scallop Steamed Chicken

Ingredients:
Half Chicken (chopped into pcs & dry using kitchen towel)
300g-500g Winter Melon (sliced into thin pcs)
5-8 pcs Dried Shiitake (soak to soften)
20-40g Dried Scallops (soak to soften
Ginger (julienne)
Gojiberries
Spring onions

Marinate:
Salt & Pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp shallot/sesame oil

Methods:
1. Marinate chicken for 15mins. 
2. Place winter melon onto steaming plate.
3. Lay chicken on top of chicken.
4. Place dried shiitake, dried shallots, ginger & gojiberries on top.
5. Steam on high heat for 15-18 mins.
6. Sprinkle with spring onion

Source : Instagram : cook.n.plate

Soy Sauce Steamed Egg

Soy Sauce Steamed Egg

Ingredients:
5-6 eggs
1 tbsp soy sauce
1 tbsp water
1 tbsp shallots oil

Seasoning:
Spring onion
Fried shallots
1/2 tbsp soy sauce
1/2 tbsp shallot oil

Methods:
1. Mix soy sauce, water & shallots oil in steaming plate.
2. Crack in eggs (no need to stir)
3. Steam on high heat for 5 mins or until your prefered doness.
4. Top with seasoning & serve.

Source : Instagram : cook.n.plate

Steamed Pork Ribs with Pumpkin

Steamed Pork Ribs with Pumpkin

Ingredients:
500g Pork Ribs
Pumpkin
15g fermented black beans
Minced garlic
Minced shallots
Minced chillies
Chopped spring onion

Marinate:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
Pinch of salt
2 tbsp cornstarch

Methods:
1. Rinse and smash fermented black beans.
2. Saute fermented black beans, garlic & shallots.
3. Pour mixture to pork ribs and marinate for 15mins.
4. Place pumpkin on plate and lay pork ribs evenly on top.
5. Steam on high heat for 30-40 mins.
6. Sprinkle with chillies & spring onion

Source : Instagram : cook.n.plate

Steamed Chinese Sausage with Chicken

Steamed Chinese Sausage with Chicken

Ingredients:

1 Chicken Thigh (deboned & cut into small pieces)
1 Chinese Sausage (Sliced)
1 Mushroom (Sliced)
Ginger (julienned)
Spring Onions

Sauce:
1 tbsp soy sauce
1 tbsp Oyster sauce
2 tbsp Shaoxing wine
2 tsp Sesame Oil
1/2 tsp sugar
Pepper

Method:
1. Marinate chicken with sauce & arrange on plate.
2. Put ginger on top.
3. Lay mushroom & chinese sausage alternately in one circle.
4. Steam on high heat for 25mins
5. Sprinkle with spring onion.

Braised Chicken with Mushrooms

Braised Chicken with Mushrooms

香菇蘑菇焖鸡

Ingredients:
2 whole chicken legs (chopped into pieces)
10 slices ginger
12 dried mushrooms (soaked until soften, halved)
1 can button mushrooms (rinsed & drained)
400ml water

Seasoning:
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tsp sugar
1 tbsp cooking wine

Method:
1. Heat up oil. Saute ginger.
2. Add in chicken.
3. Add in mushrooms & seasoning. Fry.
4. Add in water, bring to boil. 
5. Turn to low heat and cover wok for 30mins.

Source : 

Kung Poh Chicken

Kung Poh Chicken

宫保鸡丁

Ingredients:
300g chicken breast (diced)
100g toasted cashew nuts
1 stalk spring onion
8 pcs ginger slice
10 dried chilies (cut into section & soaked till soft)
4 tbsp cornflour

Marinade:
1/4 tsp salt
1 tsp soy sauce
1/2 tbsp tapioca flour
1 egg white

Seasoning:
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp sugar
1 tbsp tomato sauce
2 tbsp cooking wine
5 tbsp water

Method:
1. Coat chicken with marinade, keep aside for 1-2 hours.
2. Dab cornflour onto the chicken.
3. Deep fried until golden brown & set aside.
4. Heat up clean wok with 1 spoon of oil, add in spring onion, ginger & dried chilies.
5. Turn to low heat, add in seasoning & chicken.
6. Dish up & sprinkle with cashew nut.
Source : 

Otak-otak Fried Egg

 Otak-otak Fried Egg

乌达煎蛋

Ingredients: 
1 box of otak-otak
2 eggs
salt

Method:
1. Defrost otak-otak, smashed.
2. Beat 2 eggs in a bowl with salt.
3. Mix otak-otak with egg.
4. Cook in pan.

Method : https://www.youtube.com/watch?v=9W7LO2N3TFk

Stir-fry Honey Pea with Clam

Stir-fry Honey Pea with Clam

甜豆炒鲍贝

Ingredients:

minced garlic
6 pcs ginger
1/2 carrot (sliced)
1 pkt Honey Pea (remove head and end)
1/2 can mushroom (cut half)
1/2 can Pacific Clam
1.5 tbsp oyster sauce
corn flour
soy sauce
salt 
sugar

Method:
1. Heat up oil, add in minced garlic & ginger & cook till golden brown.
2. Add in carrot & honey pea.
3.Add in mushroom & clam.
4. Add in water, oyster sauce & soy sauce. Mix & simmer for 1-2 mins.
5. Thicken with cornflour water.
6. If too dry, may add more water. Add salt & sugar (optional).

Source : https://www.youtube.com/watch?v=gbBSGw-CIsE

Tomato Soup with Pork Ribs & Corn

Tomato Soup with Pork Ribs & Corn 

番茄玉米排骨汤

Ingredients:
2 big pcs pork ribs (cut into small pcs)
3 tomatoes (diced)
2 corn (cut into pcs)
3 potatoes (wedges)
1 inch ginger (sliced)
1 tbsp cooking wine
1 tbsp oyster sauce
1 tbsp soy sauce
salt
spring onion

Methods:
1. Blanch pork ribs with cooking wine and ginger. Set aside.
2. Heat up oil in wok, add in pork ribs & fry till golden brown.
3. Add in tomatoes and fry till soften.
4. Add in water, corn & potatoes.
5. Cook in low heat for 1 hour.
6. Add in oyster sauce, soy sauce & salt.
7. Garnish with spring onion.

Stir Fry Black Pork

Stir Fry Black Pork

炒黑肉

Ingredients:
Pork (slice thinly)
Soy sauce
Dark soy sauce
Pepper
Sugar
Cornstarch

Method:
1. Mix all ingredients and set aside for 30mins.
2. Heat up wok with oil.
3. Add in minced meat, follow by marinated pork.
4. Add in water. Add dark sauce if color is not black enough.
5. Try the taste and may add in soy sauce/sugar/pepper.

Source : https://www.youtube.com/watch?v=1VhQbXyPNaQ

Ginger Pork

Ginger Pork

姜丝猪肉片

Ingredients:
300gm Pork (cut into thin slice)
Minced garlic
Shredded ginger

Marinade:
2 tbsp soy sauce
1 tbsp Pepper
1 tbsp cooking wine
1 tbsp corn starch

Method:
1. Mix pork with marinade and set aside for 10mins.
2. Heat up oil and stir fry ginger in low heat until golden brown & set aside.
3. With the remaining oil, add in garlic and fry.
4. Add in pork and mix until meat turn whitish.
5. Add in half bowl of water, mix well.
6. Add in 2 tbsp soy sauce & 1 tbsp dark soy sauce.
7. Stir well & cook in high heat.
8. Once start boiling, close lid & turn to low heat & cook for 5mins.
9. Add in cornstarch water to thicken & set aside.
10. Spread fried ginger on top & garnish with spring onion.

Source: https://www.youtube.com/watch?v=Z--SqDU0Ksk&t=105s

Scrambled Egg with Tomatoes

 Scrambled Egg with Tomatoes
番茄炒蛋

Ingredients:
1 spring onion (chopped)
2 tomatoes (cut into small thicker pieces)
3 tbsp Tomato sauce
1 tsp Sugar
Water
Cornstarch water
4 eggs
Salt

Method:
1. Heat up wok, add in spring onion.
2. Add in tomatoes and fry.
3. Add in tomato sauce (for taste & color) & sugar.
4. Continue frying.
5. Add in water & keep it boil.
6. Add in cornstarch water to thicken it. Set aside.
7. Beat egg with salt.
8. Heat up clean wok, add in egg.
9. Mix quickly until it begins to solid.
10. Add in the tomatoes done early, mix well,
11. Remove & garnish with spring onion.

Source : https://www.youtube.com/watch?v=IdOo9mOUlaU

Steamed Prawn Sauce Pork

Steamed Prawn Sauce Pork

虾酱蒸猪肉

Ingredients:
400g Pork Belly (slice thinly)
1 thumb-sized ginger (chopped)
1 spring onion white part (chopped)

Marinade:
1 tbsp Shrimp Paste
1 tbsp Cooking Wine
1 tbsp water
1/2 tbsp Oyster Sauce
1 tsp soy sauce
1/2 tsp sugar
1/2 tsp corn starch
some sesame oil
some pepper

Method:
1. Mix pork belly with all the ingredients & marinade.
2. Spread evenly on plate.
3. Steam for 8mins.

Source : https://www.facebook.com/GourmetByChefQ/videos/298015269189240

Braised Bean Paste Chicken

Braised Bean Paste Chicken

豆酱焖鸡

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

Braised Pork with Beancurd

Braised Pork with Beancurd

肉片焖豆干

Ingredients:
3 pcs beancurd
150gm lean pork (sliced)
1 tbsp minced garlic
6 tbsp water
1 tbsp diced spring onion

Marinade:
Pinch of salt
1 tsp soy sauce
1 tsp tapioca flour
1 tsp sesame oil

Seasoning:
1 tbsp oyster sauce
1.5 tbsp dark soy sauce

Methods:
1. Marinade pork for a while.
2. Fry beancurd until pale golden brown. Set aside.
3. Fry pork until turns whitish, add in minced garlic, beancurd, water and seasoning.
4. Turn to low heat and simmer for 4mins. 
5. Garnish with spring onion.

Source : 我家男人爱煮菜 pg93

Braised Pork Belly with Beancurd Stick

Braised Pork Belly with Beancurd Stick

竹枝焖花肉

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

Stir-fried Brinjal & Lady Fingers with Ikan Bilis

 Stir-fried Brinjal & Lady Fingers with Ikan Bilis

江鱼仔炒茄子羊角豆

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

Fried Bihun

Fried Bihun

炒米粉

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 

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.