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)

Chinese Spinach Soup

Chinese Spinach Soup

苋菜上汤

1 Bundle of Heng Cai (Chinese Spinach)
1 Salted Egg 
1 Century Egg
1 handful of tiny anchovies
Wolfberries
4 cloves of garlic
1 tsp Chicken Essence Powder
1 tsp Soy sauce
Dash of Pepper

1. Cook salted egg & century egg.
2. Remove egg shell, mince into small pieces and set aside.
3. Heat wok and fry garlic till fragrant.
4. Add in anchovies till crispy.
5. Add in water and bring to boil.
6. Add chicken essence powder, soy sauce & pepper to taste.
7. Add in wolfberries & spinach and boil.
8. Add in eggs and serve.

Steamed Eggplants with Chilli Garlic

Steamed Eggplants with Chilli Garlic

凉拌蒸茄子

1 pc Eggplant
7-8 cloves garlic
Soy Sauce (Appropriate)
Lao Gan Ma Sauce (Appropriate)
Chili Oil (Appropriate)
Salt (Appropriate)
Vinegar (Appropriate)
Spring Onion

1. Clean eggplant, cut into small pieces.
2. Cut few cuts on each eggplants so that eggplants easy to get soft and cooked.
3. Place all in steamed plate, steam for 15mins (depending on size).
4. Remove excessive water and set aside.
5. Mix all sauce and taste.
6. Pour onto eggplants and sprinkle with spring onions.


Soure : https://www.xiachufang.com/recipe/1045900/

Eggplants with Minced Meat & Thai Basil

Eggplants with Minced Meat & Thai Basil

鱼香茄子

1 Eggplant (cut small)
1/2 chillies (sliced)
Thai Basil
2 cloves garlic (sliced)
1.5 tbsp Spicy Bean Paste
Soy sauce to taste
Little cornstarch mix with water

1. Deep fried eggplants in hot oil for 10secs, remove and put aside. Eggplants will remain in nice purple color.
2. In wok, add in little oil from remaining fried eggplants oil.
3. Add in chillies & garlic.
4. Add in minced meat till meat is 90% cooked.
5. Add back eggplant from step 1.
6. Add in little soy sauce, stir-fried quickly, add in spicy bean paste & little water.
7. Add in large amount of thai basil leaves & mix well and off heat.
9. Add in cornstarch to thicken the sauce.


Source: https://www.facebook.com/hanahomefood/videos/1166310376763777/