Fried Arrowhead With Fermented Red Bean Curd

Fried Arrowhead With Fermented Red Bean Curd

Ingredients
600g chinese arrowhead roots (Chi Gu), peeled and sliced
100g belly pork, cut into pieces
3 pieces fermented red bean curd
1/2 tbsp sugar
2 tbsp chopped garlic
cooking oil
water

Garnishing
1 stalk spring onion, chopped

Method :
1.) Heat up oil, saute garlic until fragrant.
2.) Add in belly pork, stir-fry for 2 minutes.
3.) Add in fermented red bean curd and stir-fry until aromatic.
4.) Add in arrowhead and sugar, stir well.
5.) Pour in the water until can cover the arrow head.
6.) Simmer until arrowhead is cooked and the sauce is thickened.
7.) Dish up and garnish before serve.

Salty Rice

Salty Rice

Ingredients
250g rice (around 2 cups), washed and drained well
700ml water
8 black mushrooms, soaked and shredded
100g dried prawns, soaked
200g belly pork, cut into pieces
2 tbsp chopped garlic
cooking oil

Marinade
3 tbsp light soya sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp five spice powder

Seasoning
1 tbsp oyster sauce
3/4 tsp salt

Garnishing
2 stalks spring onion, chopped

Method :
1.) Mix marinade with belly pork and marinate for 30 minutes.
2.) Heat up oil, saute the chopped garlic and dried prawns until fragrant.
3.) Add in shredded mushroom and stir-fry for 2 minutes.
4.) Add in the belly pork and stir-fry until cooked. Dish up.
5.) Put the rice, water, seasoning and all fried ingredients into an electric rice cooker.
6.) Continue cook until the rice is completely cooked.
7.) Dish up and garnish before serve.

Fried Asparagus With Sambal Belachan

Fried Asparagus With Sambal Belachan

Ingredients

500g asparagus, sectioned

20g dried prawns, soaked

1 tbsp toasted belachan
1 tbsp chopped garlic

1 tbsp chopped shallot

2 fresh red chilies, chopped

50ml water

2 tbsp cooking oil

Method :

1.) Heat up oil, saute garlic, shallot and dried prawns until fragrant.

2.) Add in chili and belachan. Stir-fry until aromatic.

3.) Add in asparagus, stir well.

4.) Pour in water and stir-fry at high heat until well-mixed.

5.) Dish up and serve.

Black Bean Sauce Chicken

Black Bean Sauce Chicken

Ingredients
1/2 chicken, cut into pieces
50g fermented black beans, soaked & chopped
2 tbsp chopped garlic
2 tbsp chopped shallot
2 tbsp chopped ginger
2 fresh red chilies,chopped
2 onions, cut into wedges
1 fresh red chili, cut into pieces
2 stalks spring onion, sectioned

Seasoning
1 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tbsp sugar
200ml water

Method :
1.) Deep-fry chicken for a short while. Dish and drain.
2.) Leave 3 tbsp oil in the wok, saute garlic, shallot and ginger until fragrant.
3.) Add in fermented black beans and stir-fry until aromatic.
4.) Add in seasoning and chopped fresh red chili.
5.) Stir well and cook at lower heat for 2 minutes.
6.) Add in fried chicken and onion, simmer until the sauce has thickened.
7.) Add in spring onion and fresh red chili. Stir well.
8.) Dish up and serve.

Fried Spring Noodle

Fried Spring Noodle

Ingredients
320g spring noodle (1 packet)
500g cabbage, shredded
1 carrot, shredded
100g chicken meat, sliced
200g fresh prawn, shelled
3 sticks fish cake, shredded
100g chinese chives, sectioned
2 tbsp chopped garlic
3 tbsp cooking oil.
1.5 liters water

Seasoning
4 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp sugar
1/4 tsp salt
1/4 tsp dark soya sauce
2 tbsp water

Method :
Blanch Spring Noodle.
1.) Boil 1.5 liters water.
2.) Water boiled, add spring noodle into the boiling water.
3.) Continue boiling until the spring noodle is cooked.
4.) Remove spring noodle from hot water and place it to the cold water.
5.) Drain well.

Fried Spring Noodle
1.) Heat up oil, saute chopped garlic until fragrant.
2.) Add in prawns, chicken meats and fish cakes. Stir-fry.
3.) Add in cooked spring noodle and seasoning. Stir-well.
4.) Add in cabbage and stir-fry until fragrant or dry.
5.) Add in chinese chives and stir well.
6.) Dish up and serve.

Dried Scallops And Oysters Porridge

Dried Scallops And Oysters Porridge

Ingredients
250g rice, washed & drained
200g chicken meat
5 dried scallops
100g dried oysters, soaked & cut into pieces
3 liters water
5 slides ginger
1 tsp sesame oil
1 tsp salt

Garnishing
3 stalks spring onions, chopped


Method :
1.) Mix the rice with sesame oil and leave it for 30 minutes.
2.) Pour the water into the sauce pot, add in rice, dried scallops, dried oysters and ginger.
3.) Bring to boil and add in chicken meat.
4.) Continue boil for 15 minutes and remove the chicken meat from the sauce pot.
5.) Shred the chicken meat and mix back into the sauce pot.
6.) Continue boil until rice turn into porridge.
7.) Add in salt and stir well.
8.) To serve, scoop porridge into a bowl. Garnish with spring onion and dash of pepper.

Pak Kor Foo Chuk Yee Mai

Pak Kor Foo Chuk Yee Mai

Ingredients
100g pearl barley
200g pak kor
3 liters water
3 pieces dried beancurd sheet
150g sugar

Method :
1.) Soak the dried beancurd sheets until soft.
2.) Pour the water into the sauce pot, add pearl barley and pak kor.
3.) Bring to boil for 20 minutes.
4.) Add in the beancurd sheets and continue simmer until beancurd sheets dissolve.
5.) Serve this dessert either hot or cold.

Vinegar Chili Sauce

Vinegar Chili Sauce

Ingredients
(A) :
150g fresh red chilies
40g garlic
40g fresh ginger
5 tbsp water

(B) :
1 1/2 tbsp caster sugar
1/4 tsp salt
5 tbsp rice vinegar

Method :
1.) Pound all the ingredients (A) with blender.
2.) Mix ingredients (B) and stir well.

Claypot Chicken Rice (Ngo Po Fan)

Claypot Chicken Rice (Ngo Po Fan)

Ingredients
450g rice, washed and drained well
800ml water
10 black mushroom, soaked and shredded
600g chicken, cut into pieces
1 pair chinese sausage, sliced
2 tbsp chopped garlic
2 tbsp cooking oil

Marinade
3 tbsp light soya sauce
1 tsp sesame oil
1 tbsp oyster sauce
2 tbsp ginger juice
1/2 tbsp sugar
1/4 tsp salt
2 tsp corn flour

Seasoning
3 tbsp light soya sauce
1 tbsp oyster sauce
1/4 tsp salt
100ml water

Method :
1.) Mix marinade with chicken and marinate for 30 minutes.
2.) Heat up oil, saute the chopped garlic until fragrant.
3.) Add in shredded mushroom and stir-fry for 2 minutes.
4.) Add in the chicken and stir-fry until cooked.
5.) Put the rice and water into an electric rice cooker.
6.) When the rice almost cooked, then mix in the stir-fried ingredients and stir well.
7.) Arrange the sliced chinese sausage on top.
8.) Continue cook until the rice is completely cooked.
9.) Dish up and serve with vinegar chili sauce.

Stewed Spare Ribs With Bitter Melon

Stewed Spare Ribs With Bitter Melon

Ingredients
700g bitter melon, cut into pieces
400g spare rib
1 1/2 tbsp fermented black bean
1 1/2 tbsp fermented soya bean
30g ginger, crushed
2 tbsp chopped garlic
1 red fresh chili, shredded
cooking oil
200ml water

Seasoning
1/2 tbsp oyster sauce
1/2 tbsp sugar

Method :
1.) Blanch bitter melon in the boiling water for 2 minutes. Drain well.
2.) Heat oil, saute chopped garlic and ginger until fragrant.
3.) Add in fermented black bean and fermented soya bean, continue saute until fragrant.
4.) Mix in spare ribs and seasoning, stir well.
5.) Pour 100ml water and bring to boil. Lower the heat and simmer for 15 minutes.
6.) Add bitter melon and shredded red fresh chili, stir well.
7.) Pour in another 100ml water and bring to boil. Lower the heat and simmer for 30 minutes.
8.) Dish up and serve.

Stewed Green Mustard (Kai Choy) With Tomato Sauce

Stewed Green Mustard (Kai Choy) With Tomato Sauce

Ingredients
3.5kg Green Mustard (Kai Choy), cut into pieces
1 roasted chicken, cut into pieces
400g roasted belly pork, cut into pieces
2 carrot, cut into pieces
2 onion, cut into wedges
1 can button mushroom, cut into halve
3 preserved wet plums
40g dried chilies
40g dried tamarind skin
30g ginger, crushed
1.5 liters water

Seasoning
900g tomato sauce
1 1/2 tsp salt
1 1/2 tsp sugar

Methods :
1.) Wash & blanch the green mustard (kai choy) in the boiling water 3 minutes. Drain well.
2.) Put all ingredients (except green mustard) in the sauce pot and stew about 45 minutes.
3.) Mix the blanched green mustard into the sauce pot.
4.) Continue stew for 15 minutes.
5.) Mix the seasoning and stew for another 15 minutes
6.) Dish up and serve.

Mince Meat With Baked Bean

Mince Meat With Baked Bean

Ingredients
100g pork, mince

1 egg (optional)
1 can baked bean, 425g
1 tbsp chopped garlic
1 cm ginger, crushed
1 tbsp chopped spring onion

cooking oil

Seasoning
1 tsp sugar
1/4 tsp salt
3 tbsp tomato sauce
200ml water

Method :
1.) Heat up oil, saute chopped garlic until fragrant.
2.) Mix mince meat and ginger, stir-fry until fragrant.

3.) Push mince meat aside and fry an egg.
4.) Pour in the baked bean and stir well.
5.) Add in seasoning, stir well and boiling for 5 minutes.
6.) Dish up and add chopped spring onion on top.
7.) Serve.

Thai Style Sweet & Hot Bean Curd

Thai Style Sweet & Hot Bean Curd

Ingredients
2 firm bean curds, cut into 4 pieces
1/2 cucumber, grated
1/2 carrot, grated
some crispy ikan bilis
1/2 tbsp chopped peanuts

Sauce
2 tbsp thai chili sauce
1/2 tbsp plum sauce
1 tbsp rice vinegar
1/2 tbsp sugar
dash of salt

Method :
1.) Heat up oil and deep fry the bean curds. Drained and set aside.
2.) Arrange all ingredients in the bowl.
3.) Pour the sauce on top and serve.

Fried Meehoon

Fried Meehoon

Ingredients
500g meehoon, soaked and drained
500g chinese cabbage, shredded
1 carrot, shredded
2 onion, shredded
100g dried prawn
100g chicken breast meat, sliced
2 tbsp chopped garlic
4 eggs, lightly beaten
2 fresh red chilies, shredded
cooking oil

Seasoning
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp dark soya sauce
6 tbsp light soya sauce
1 tsp sugar
1/4 tsp salt
200ml water

Method :
1.) Heat up oil, slowly pour the lightly beaten egg into the wok and using a charn to stir the egg become small pieces. Continue stir-fry until crispy, remove and set aside.
2.) Heat up oil. saute the chopped garlic and dried prawns until fragrant.
3.) Add in shredded onion and chicken breast meat, stir-fry until meat cooked.
4.) Mix meehoon and stir well. Add seasoning and stir well.
5.) Add shredded carrot and shredded chinese cabbage.
6.) Stir-fry until meehoon is cooked and add in fried crispy egg. Stir well.
7.) Dish up and serve with shredded fresh red chilies.

Remark :

1.) You can use fresh prawns instead of dried prawns too.

Tomyam Fried Chicken

Tomyam Fried Chicken

Ingredients
1 chicken, cut into pieces
2 tbsp chopped kafir lime leave
3 stalk lemongrass, chopped
1 tbsp chopped shallot
100g tomyam paste

1/4 tsp salt
1 tsp sugar
3 tbsp plain flour
1 1/2 tbsp corn flour
1 egg

Method :
1.) Mix all ingredients and marinate for 2 hours.
2.) Heat up oil, deep fry until golden brown.
3.) Drain and dish up.
4.) Serve.