Fried Ginger Spring Onions Pork Slices

Fried Ginger Spring Onions Pork Slices

姜葱肉片

Ingredients
300g soft lean pork (sliced)
8 slices ginger
3 stalks spring onions (cut into sections)

Marinade
1 egg white
Pinch of salt
1 tbsp cornflour
1/2 tsp soy sauce

Seasoning A
1 tbsp oyster sauce
1/2 tbsp soy sauce
Dash of pepper
1 tbsp water

Seasoning B
1 tbsp Chinese cooking wine

1. Coat meat with marinade for one hour.
2. Heat some oil to parboil (拉一拉油) meat for a smoother effect. Drain well & set aside.
3. Heat a clean wok with a spoon of oil. Saute ginger slices.
4. Add in meat, seasoning & spring onions. Fry well till meat has cooked through. Add in seasoning B prior to dish up.


Source: Recipe Book - 我家男人爱煮菜

Teriyaki Chicken

Teriyaki Chicken
照烧鸡腿

2 chicken whole leg (deboned)

Seasoning
2 tbsp soy sauce
1/2 tsp dark soy sauce
2 tbsp mirin (Japanese sweet seasoning wine)
30g rock sugar
1/2 tbsp maltose/mak ngah tong
5 tbsp boiling water

1. Rinse chicken leg, rinse well. Make a slit on the thickest part of the flesh.
2. Dissolve maltose in the hot water. Next add in all remaining seasoning, mix well.
3. Heat wok, add in half tbsp oil.
4. Place chicken with skin facing down. Use medium low heat to fry till slightly singed (oil from skin may appear, discard excess oil)
4. Pan fry the other side of chicken till cooked through. Add in seasoning.
5. Turn to low heat, cover wok and cook for 20mins.
6. Uncover, turn to high heat to thicken sauce. Be careful at this stage as ingredients can stick to the wok.

Source: 我家难忍爱煮菜 2

Three Cups Chicken

Three Cups Chicken

三杯鸡

Ingredients
2 chicken thighs (chopped into pieces)
3 tbsp sesame oil
8 cut sections of spring onins (abt 5cm each)
8 slices of ginger
8 pips of garlic (peeled, leave whole)
1 fresh red chilli (deseeded, cut into pieces)
5 sprigs basil leaves (use only leaves)
200ml water

Seasoning
2 tbsp soy sauce
1/2 tbsp dark sauce
3 tbsp Chinese cooking wine
15g rock sugar


1. Heat wok with sesame oil & saute garlic, spring onions, ginger & chilli.
2. Add in chicken pieces and fry till chicken turned whitish.
3. Add in seasoning, stir fry well.
4. Add in water, cover wok, use low heat to simmer for 30mins.
5. Uncover wok, add in basil leaves.
6. Stir quickly, dish up.


Anacdote:
A very classic dish of Jiangxi & now into Taiwanese cuisine, the name can be a puzzle. Actually years ago, people cooked a big chicken and used the altar cup to measure out sesame oil, soy sauce & wine. Thus the name of three cups.


Source: Recipe Book - 我家男人爱煮菜2

Hakka Fried Pork with Black Fungus

Hakka Fried Pork with Black Fungus

客家木耳炸肉

Ingredients A
600g pork belly (cut into smaller pieces)
80g black fungus (soaked till soften, drained, cut into strips)

Ingredients B
3 shallots (chopped)
1 tbsp minced garlic
1 tbsp minced ginger
1 star anise

Marinade
2 cubes fermented reddish beancurd (mashed)
1 tbsp of fermented reddish beancurd liquid
1 egg
2 tbsp plain flour
2 tbsp cornflour

Seasoning
3 cubes fermented reddish beancurd
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tbsp sugar
1 tsp sesame oil
800ml water

1. Mix meat with marinade. Leave it for 3 hours or best overnight, clingwrap, keep in the refrigerator.
2. Scald fungus in boiling water, drain well.
3. Heat oil to deep fried no. (1) till golden brown.. Drain off excess oil.
4. Heat a clean wok with 1.5 tbsp oil. Saute shallots, garlic, ginger  anise star. Next, add in fermented beancurd.
5. Add in fungus, and meat. Fry well, add in water and remaining seasoning. Bring to boil, simmer over low heat for 30mins.



Source: Recipe Book - 我家男人爱煮菜2

Vinegary & Spicy Pork Trotter

Vinegary & Spicy Pork Trotter

酸辣猪手

1 pig trotter (chopped smaller pieces)
4 black toasted garlic
100g old ginger (smashed)
30g dried chilles (cut into section, rinsed & drained)

Seasoning:
400ml black vinegar (珍祥天上天牌子)
100g gula melaka
1 tbsp soy sauce
700ml water

1. Heat a pot of water. Blanch pig trotter pieces. Remove , drain well.
2. Heat wok with 2 tbsp of oil to saute garlic, ginger & dried chillies.
3. Add in pig trotter and fry well. Add in seasoning and water. Let it come to a rapid boil. Regulate heat to low, keep on simmer for one hour.

Source: Recipe Book - 我家男人爱煮菜2

Cheesy Baked Oyster

Cheesy Baked Oyster

1. Soaked oyster in bucket of water.
2. Add in salt into water to force oyster to open,
3. Open and dry up water in oyster.
4. Top thousand island sauce and sprinkle some black pepper on the oyster.
5. Add mozarella cheese and top with baked bacon.
6. Heat in oven till cheese melted.

Claypot Pork Belly with Salted Fish

Claypot Pork Belly with Salted Fish

咸鱼花腩煲

400gm Pork Belly (without skin) - slice thinly
10 pcs ginger
6 dried chilles - cut shorter
8 bulb garlics (remove skin only)
50gm salted fish - cut smaller cubes
Spring onions - cut into inch long
1 onion
Little Shaoxing wine

Seasoning:
1 tbsp oyster sauce
1 tbsp dark sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
Dash of pepper
1/2 cup water

1. Fry salted fish, remove & set aside.
2. Keep 2 tbsp of oil, add in ginger, garlic & dried chillies. Fry till fragrant.
3. Fry till garlic turns brown, add in pork.
4. Fry till pork turns white, add in seasoning.
5. Turn on high heat till it boils. Add in half of the salted fish.
6. Turn low heat, close pot lid and cook for 30mins or till meat soften.
7. Add in spring onions and onion & mix well.
8. Pour in some Shaoxing wine. Add in remaining salted fish & off heat. Serve

Source: http://viokitchen.blogspot.com/

Baby Squids with Fish Sauce

Baby Squids with Fish Sauce

鱼露鱿鱼

SAUCE:
1 tbsp chopped garlics
30 pcs chopped Thai Basil
1 tbsp chopped chillies
1 tbsp chopped coriander
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 tbsp warm water

Seasoning:
1 tsp sugar
1/2 tsp fish sauce

1. Mix all ingredient for sauce.
2. Blanch squids in hot water till cook, remove and set aside.
3. Heat up oil, add in squids and seasoning and fry.
4. Remove squids and pour sauce onto squids.

Kung Po Yee Mee

Kung Po Yee Mee宫保伊面

Yee Mee (Boil and set aside)
Pork or Chicken slice
Large Onion (cut into cubes size)
Dried Chillies (Soak into water and cut, remove seed as per preference)
Ginger (few slices)
Garlic (chopped)
*You can add squids, shrimps, vege, carrot, etc

Seasonings:
3 tbsp oyster sauce
2 tbsp dark sauce
2 tbsp soy sauce
Salt to taste (optional)

1. Saute garlic, add in meat and stir well.
2. Add in onions and dried chillies.
3. Add in seasoning & water and bring to boil. Taste and add in salt if not salty.
4. Add in yee mee & vege, cook a while and add in corn flour to thicken sauce.

Steamed Chicken with Chopped Ginger & Bean Paste

Steamed Chicken with Chopped Ginger & Bean Paste

姜茸豆酱蒸鸡

250gm Chicken Thigh
50gm chopped ginger
1/2tsp corn flour
3 tbsp water

Seasoning:
1/2 tbsp salted bean paste
1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp monosodium glutamate
1/2 tbsp Shaoxing wine
1 tsp sesame oil


1. Mix all and marinate for 30mins.
2. Steam at high heat for 15mins until cooked. Remove and serve.

Nanyang Spicy Fried Pork

Nanyang Spicy Fried Pork
南洋辣炒猪肉

300gm pork belly (slice thinly, deep fried till golden brown, remove & set aside)

SPICES (All chopped)

3 bulb garlic

6 shallots

1.3cm ginger

2支 curry leave

3 red chillies

1 lemongrass

SEASONING

1/2tbsp sugar

1/2 tsp soy sauce

1 tsp dark sauce

1 tbsp chilli sauce

100ml water

1/2 laksa flower (chopped)

1. Fry pork till golden brown and set aside.

2. Fry all spices till fragrant and add in pork.

3. Add in seasoning (high heat), fry till water decrease收水.

Stewed Pork Belly in Soy Sauce

Stewed Pork Belly in Soy Sauce

特味卤肉 

800gm pork belly

4 hard boiled eggs, shelled

SPICES

5 slices ginger

3 slices Dang Gui (Angelica Root)

2 star anice

5cm cinamon stick

1/2 tbsp peppercorn, pounded

SEASONING

3 tbsp light soy sauce

1 tbsp dark sauce

1/2 tsp salt

1 tsp sugar

1000ml water

1. Cook pork belly in boiling water for 10mins. Dish & drain. Cut into small pieces.

2. Heat up 1/2 tbsp of oil, saute spices until aromatic. Add seasoning and bring to boil.

3. Add pork belly, eggs and simmer over low heat for 1 hour. Remove from heat and but let stand for at least 20mins (preferred soaking for overnight) before serving.

* You may prepare more portions for this braised meat & store them into the freezer. Just heat them up before serving.

Popcorn

Popcorn

焦糖爆米花

Ingredients A:
60g dried corn
30g butter
10g corn oil

Ingredients B:
80g sugar
20ml water
30g butter


1. In a wok using medium heat, add butter and corn oil until butter melted.
2. Add in dried corn and keep stiring. until first corn start 'POPPING'.

3. Close wok lid and let all pop.

4. Once done, remove and set aside.

5. In a clean wok, add in sugar and water, BUT do not stir.
6. Wait until sugar turn into brown color (caramel) and add in butter and stir until butter melt.

7. Off heat, add in popcorn and mix around to let sugar coat around popcorn.

RECIPE: https://www.facebook.com/356307004704557/photos/a.356465934688664/489254971409759/?type=3&theater

Japanese Tofu with Minced Meat in Shacha Sauce

Japanese Tofu with Minced Meat in Shacha Sauce

沙茶酱豆腐

1. Minced meat marinate with soy sauce, sesame oil, cornflour.
2. Japanese tofu (to fry or not, depends on preference).
3. Heat up oil, fry little garlic and add in minced meat.
4. Fry and add in few spoons of Shacha sauce & water, then add in tofu.
5. Mix around/stir fry and serve.

Steamed Chicken with Chicken Essence

Steamed Chicken with Chicken Essence

鸡精蒸鸡

3 chicken thighs (cut small)
1 bottle of chicken essence
5 ginger slices
1 tbsp wolfberries

1. Marinate chicken with 1 tbsp soy sauce + 1 tbsp cooking wine for 30mins.
2. Add in ginger, wolfberries & chicken essence & steam for 25mins.

Source : Mum

Steamed Pork Ribs with Fermented Black Bean

Steamed Pork Ribs with Fermented Black Bean

豆鼓蒸排骨

500gm pork ribs
- wash & dry, add 1 tsp of baking soda and marinate for 30mins. This step is to soften the pork ribs. Don't marinate too long as the meat will loose its tenderness.
- wash away the baking soda and marinate with all the ingredients below for another 30mins-1hr:

4-5 cloves of garlic (minced)
1 red chilli (minced)
2 Tbsp of Fermented Black Bean
1 Tbsp Oyster Sauce, 1 Tbsp Soy Sauce, 1 Tbsp Chinese Cooking wine, 1 Tbsp Cornflour, Half tsp sugar, little bit of Pepper.

Steam on high heat for 30mins.
Sprinkle with spring onion. ^^

Cashewnuts Chicken

Cashewnuts Chicken

腰豆鸡

Serves 2 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

1 boneless & skinless chicken breast, about 10 oz., cut into small cubes
2 tablespoons oil
5 slices peeled ginger
1 small green bell pepper, about 4 oz., cut into small square pieces
1/4 onion, cut into small square pieces
1/2 cup unsalted cashew nuts (fried)

Marinade:

1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine, optional

Sauce:

1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper
1/2 teaspoon sugar
1/2 teaspoon rice wine, optional
1/4 teaspoon sesame oil
Salt to taste

Method:

1. Marinate the chicken meat with the baking soda for 15 minutes and then rinse the chicken thoroughly. Please make sure that the chicken is properly rinsed clean of the baking soda.
2. Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.
3. Mix all the Sauce ingredients together and set aside.
4. Heat up a wok with 1 tablespoon of oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell pepper and onion.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the Sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

Source : http://rasamalaysia.com/cashew-chicken/2/

Seafood Garlic Fried Rice

Seafood Garlic Fried Rice

海鲜香蒜炒饭

Ingredients:

• 1.5 cup of rice for 2 person
• 2 large eggs
• prawns (you can also add squid or other seafood)
• scallops(optional)
• 8 bulb of garlic, chopped or cut in slices
• 1 red onion, finely chopped
• 1 tablespoon of soya sauce, some salt & pepper
• 3-4 tablespoon of cooking oil

Cooking instructions:

• heat up cooking oil
• fry garlic till a shade before golden brown, remove and set aside
• using the same oil, fry prawns (with a dash of salt), then remove and set aside
• sear scallops with shells on, then remove and set aside

• with the same oil, fry eggs till 80% cooked
• add rice, and stir for a minute
• add soya sauce, salt, and some pepper
• add garlic and continue to stir for another minute
• add garlic and prawns, stir for another minute
• serve while hot (arrange your scallops with best of your artistic ability)

The key to this dish is to have the garlic and seafood fried separately. This allows better control and ensures that each ingredients are cooked properly since they have different cooking time. Try it!

Source : http://kyspeaks.com/2012/11/21/ky-cooks-garlic-fried-rice-with-seafood/

Scramble Eggs with Glass Noodles & Crabsticks

Scramble Eggs with Glass Noodles & Crabsticks

桂花翅

1 small handful of glass noodles

2 eggs

Carrot - thinly cut/shred

3 crabsticks - thinly slice

2 mushrooms  - thinly slice

SEASONING:

1/3 tsp pepper

2 tsp soy sauce

1 tsp  sesame oil

1/2 tsp chicken stock

1. Soak glasss noodles till soft, remove and set aside.

2. Break eggs into bowl, add seasoning, mix well & add in glass noodles.

3. Heat up wok, add oil, add in carrot, crabsticks & mushrooms and fry.

4. Add in egg with glass noodles, cook in medium heat, keep stirring.

5. Put into bowl, and place it onto plate.

* During stirring, you can try to taste and adjust accordingly.

Pork Chops with Plum Sauce

Pork Chops with Plum Sauce

梅酱猪排

SAUCE:

2 tbsp plum sauce

1 tbsp seafood sauce

2 tbsp tomato sauce

1 tbsp rice wine

2 tbsp sugar

100ml water + tapioca floor

1. 4 pcs of pork loin (瘦肉/肉眼）- flatten both sides with cutlet bat & marinate with:

    1/2 tsp salt, dash of pepper, 1 tsp ginger juice, 1tbsp rice wine

2. Lightly coat meat with cornflour & deep fry both sides.

3. Pour sauce over and serve.

Spicy Garlic Potato Spaghetti

Spicy Garlic Spaghetti with Potato Cubes

香蒜辣椒意大利面

Spaghetti , portion for 2

Garlic (cut into slices) 10 cloves

Dried chilli (soak with hot water)4

Ikan bilis 

Bacon (cut into small pieces) 2 slices

Potatoes 1 (cut into pieces, add in some salt, mixed herbs and paprika, and fry till cooked)

Mixed herbs

Chicken stock powder/Salt

1. Cook the spaghetti according to the package instruction. Mix with olive oil and put aside. (reserve 4Tbsp of the water from cooking spaghetti for use later)

2. Heat 4Tbsp of olive oil in a pan, put in garlic, fry till golden brown in colour, add in the ikan bilis and bacon, fry till cooked and fragrant, then add in the dried chilli and cooked potatoes, fry till combine.

3. Add in the spaghetti, continue frying, you can add in the spaghetti water if it's too dry, put some chicken stock powder/salt as seasoning and sprinkle with some mixed herbs. 

Nasi Lemak

Nasi Lemak

辣死你妈

Nasi Lemak
1. Put rice as you cook rice as usual.
2. Add in few pieces of ginger & pandan leaves.
3. Add in coconut milk & water (1 cup of rice, 2 cups of water + coconut milk.

Fish
1. Marinate with salt & turmeric powder.
2. Fry.

Sambal Ikan Bilis
3 onions (slice)
2 lemongrass (bruise)
1 bowl of ikan bilis - fry to golden brown & crispy.
    (can dry fry it before add in oil to fry to avoid oil splashing everywhere.

6 Dried chillies              
10 Red chillies
10 Shallots
1/2 Garlic
20cents size belacan

1. Blend all above.
2. Fry in hot oil until fragrant and oil separated.
3. Add in onions & lemograss.
4. Add in anchovies, asam jawa juice & sugar.

* to save time, can blend dried chillies, red chillies, shallots and garlic in large amount and keep in a bottle in freezer.
* defrost for use in next time.

Sweet & Sour Pork

Sweet & Sour Pork

咕噜肉

Ingredients:

1/2 lb. pork tenderloin (cut into bite size pieces) 肉眼/瘦肉
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces) --> change to chillies
2 stalks scallions (only the white part, cut into 2 inch length) --> Ignore
1 piece fresh/canned pineapple ring (cut into small pieces)  --> Ignore, add in onions
1 clove garlic (finely chopped)
Oil for frying

Marinate:

1 teaspoon soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:

3 tablespoons tomato ketchup
2 teaspoon plum sauce
1/4 teaspoon Chinese rice vinegar (transparent in color)
1 teaspoon Lea & Perrins Worcestershire Sauce
2 teaspoon oyster sauce
2 teaspoon corn starch
2 teaspoon sugar
4 tablespoons water

Method:

Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil.
Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces.
Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

Source： http://rasamalaysia.com/sweet-and-sour-pork/2/

Stewed Pork Knuckle with Peanuts ＆Mushroom

Stewed Pork Knuckle with Peanuts ＆Mushroom

焖花生香菇猪手

1/2 Pork Knuckle / 半只猪手
50gm Peanuts / 50gm 花生 (Soak for few hours)
6 Bulbs Garlic (Minced) / 蒜头 (碾碎）
Salt (as taste)
Soy Sauce (as taste)
1 Tbsp Sugar
4 pcs Mushroom (cut into half)
1/2 Dried Squid (cut into few pcs)
1 Star Anise /
3 pcs Ginger

1. Clean pork knuckle  --> Blanch in hot water  --> Remove & drain
2. Add little oil into wok + garlic + ginger + anise star --> fry till aroma
3. Add in mushroom+ dried squid
4. Add in pork knucle + peanuts + water + salt + soy sauce
5. Move everything to claypot with low heat till everything soft.