Gingery Trout with Caramelized Sugar and Vinegar (糖醋鱼)

Ingredients:

1 large trout or 2-3 fillets, cut to three sections each

Marinate: 

1/2 tsp black pepper

1 tsp sugar

1 tsp Chinese black rice vinegar

1 tsp dark soy sauce

1 tsp cornflour

2 tbsp oil

Gravy Seasoning:

6 tbsp sugar

9 slices ginger

9 tbsp Chinese black rice vinegar

6 tbsp light soy sauce

1 cup water

1 stalk spring onion, segmented

Method:

To prepare the fish:

Marinate fish with all the marinating ingredients for at least 30 min; set aside.

In a sauce pan, heat oil over medium high heat and brown both side of fish until fragrant and cook.

Transfer to serving plate and sprinkle-on spring onion, set aside.

To prepare the gravy:

In the same sauce pan or wok, discard excess oil and melt sugar over low heat till golden and caramelized.

Add-in ginger and stir until fragrant and golden.

Pour-in vinegar, soy sauce and water.

Leave simmer over medium high heat and stir occasionally until gravy is thicken and bubbly.

Remove from heat and pour immediately onto the prepared fish.

Best serve warm with steamed rice.

Braised Pork Spareribs with Sugar and Vinegar (糖醋排骨)

Ingredients:

400 g pork spareribs, cut into bite size

1/4 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp Chinese black rice vinegar

1 stalk spring onion, segmented

2 cup water

9 tbsp Chinese black rice vinegar

6 tbsp light soy sauce

9 slices ginger

6 tbsp sugar

2 tbsp oil

Method:

Marinate ribs with salt, pepper, sugar and vinegar for at least 30 min; set aside.

In a sauce pan or wok, melt sugar with oil over low heat till golden brown and caramelized.

Add-in ginger and stir-fry over high heat until fragrant and golden brown.

Add-in ribs and stir-fry for 3-5 min or until shrink and golden.

Add-in soy sauce, vinegar and water (add enough water to cover ribs fully).

Leave simmer covered until gravy reduced to half.

Reduce heat and continue simmer to thicken the gravy and tender the ribs (Stir occasionally for even cooking.Note: to accelerate the cooking time, the marinated ribs can be pre-deep fried until golden brown before use).

Once sticky gravy form with lot of entrapped air bubbles, sprinkle-on spring onion and dish-up.

Best serve warm with steamed rice.

Chinese Meat Balls (貢丸)

Ingredients:

500 g pork + 5 tbsp water

100 g Chinese mushroom

Seasoning A

2 tbsp Chinese cooking wine

2 tbsp fish sauce

1½ tsp salt

1/4 tsp sugar

1 tbsp soy sauce

1/2 tbsp oil

1 tsp baking powder

2 tbsp cornflour (last)

Seasoning B

1/2 tsp white pepper

2 tbsp garlic powder

1 tsp ginger powder

1 whisked stiff egg white

Method:

With food processor/blender, process pork and mushroom with water to form paste.

Add-in all the seasoning A and stir well until sticky texture.

Leave in refrigerator for 30 min.

Add-in seasoning B and stir-generously.

Bring a pot of water to boil then remove from heat.

Pick desired amount of paste and form into ball with wet hands.

Drop them into the warm water.

Reheat the water that contain a layer of meat balls over low heat to just enough to simmer without boiling.

Once meat balls are floated, allow to simmer for another few more seconds before transfer them into ice-cold water.

Drain-well and store in fridge with air-tight container till next use.

Mapo Tofu (麻婆豆腐)

 

Ingredients:

500 g soft tofu, cubed

250 g ground meat (pork or beef or mix)

3 tbsp chili bean paste

1½ tbsp fermented black bean - garlic sauce (or pure fermented black bean sauce)

1½ tsp sichuan peppercorn

3 slices fresh ginger

2 glove garlic

1½ tbsp light soy sauce

1½ tsp vinegar

1/2 tsp white pepper powder

1/2 tsp sugar

1/4 tsp salt

1/4 cup water/stock

2 tbsp oil

1 tbsp cornstarch in 2 tbsp water

Chopped spring onion for sprinkling 

Method:

In a wok or deep pan, heat oil over medium high heat.

Saute peppercorn till fragrant, remove the peppercorn and reserve the oil.

Add-in garlic and ginger, saute till fragrant and golden brown.

Add-in meat, chili paste and black bean sauce, stir-fry for 1-2 minutes or still meat is seared.

Add-in tofu and gently mix for short while or until the tofu is charred.

Pour-in water, bring to boil and seasoning with soy sauce, vinegar, pepper, sugar and salt.

Reduce heat and simmer for about 10 minutes or until the tofu is cooked thoroughly with occasional stirring.  

Add-in starch solution and gently stir to thicken the gravy (adjust taste accordingly)

Sprinkle-on green onion before dish-up.

Best serve hot immediately with steamed rice.

Fish Sauce Gavy Chicken

Ingredients:

1 kg chicken, cut to bite sizes
2/3 cup cornstarch/rice flour
enough oil for deep-frying

Marinate

4 glove garlic, mashed
1/4 cup fish sauce
1/4 cup brown sugar
1 tbsp sugar
1/2 tsp pepper powder

Seasoning

1 tbsp chili garlic sauce
1 tbsp chopped scallion
1 tbsp black soy sauce
3 tbsp water

Method:

In a container, mix all the marinate ingredient until the sugars are dissolved.

Add-in chicken and marinade overnight in fridge covered.

Spoon flour onto a plate; set aside.

In a wok, deep pan or pot, heat enough oil over medium high heat.

Pick up chicken from the marinate (reserve the marinate), coat with flour on plate, shake-off excess and deep fry chicken for 15 minutes or till crispy and brown.

Remove from oil and set aside on paper towels to absorb excess oil.

In a clean deep pan, heat the reserved marinate over medium high heat with all the seasoning ingredient.

Bring to boil (add some water if appear dried out) and adjust taste if more spicy is desired.

Return the chicken into the pan, stir to mix and thicken.

Dish-out and best serve hot with steamed rice.

Thai 3 Flavours Fish (Plalat)

 

Ingredients:

1 Fish (about 450g)
1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

oil for deep frying

Sprinkles

1 shallot, sliced

Some coriander/spring onion, chopped 

2 tbsp lime juice

Gravy

1 clove garlic, chopped

1 tbsp Thai chili pepper, sliced (I replaced with dried red chili)

2 tbsp fish sauce

2 tbsp brown sugar

2 tbsp stock (fish/chicken)

2 tbsp oil

Method:

Clean fish, score both sides of the fish deeply (each about 3 cm apart), pat dry on kitchen towel; set aside.

In a bowl, mix together salt, sugar and pepper powder; set this seasoning mixture aside.

Rub fish well with the prepared seasoning mixture (externally, internally and inside the scores too), set aside to marinade for at about 30 minutes.

Heat oil in wok or deep frying pan over medium high heat, deep-fry fish until both sides skin are crispy and golden brown.

Drained fish on paper towel.

Transfer fish onto a serving plate, sprinkle-on shallot and coriander leaves; set aside.

To prepare the gravy, heat oil in a pan over medium high heat, saute garlic till fragrant and starting to be golden brown.

Add-in chili, stir-fry till aroma.

Add-in the remaining ingredients, reduce heat to low and let simmer to thicken the gravy.

Remove from heat and pour the gravy onto the fish.

Sprinkle-on lime juice and adjust the taste accordingly.

Serve hot with rice.

Cantonese Sweet & Sour Ribs (京都骨)

Ingredients:

600 g pork spareribs, cut to bite sizes
enough oil for deep-frying

Marinate

1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp sugar
1 ½ tsp Chinese five spices powder
1 tsp garlic powder
1/2 tsp ground pepper powder
1/2 tsp ginger powder
1 tbsp cooking wine

Sauce

1/2 cup ketchup
3 tbsp black rice vinegar
2 tbsp cooking wine
4 tbsp sugar
3 tsp light soy sauce
1 cup water
1/2 tsp salt or to taste

1 cup sliced bell pepper
1 onion, wedged
2 clove garlic, chopped
1 knob ginger, sliced
1 tbsp oil


Method:

In a bowl, marinade ribs with all the marinate ingredient for at least 30 minutes or overnight covered in fridge.

In another bowl, combine all sauce ingredients; set aside.

In a wok, deep pan or pot, heat enough oil over medium high heat and deep fry marinated ribs for 15 minutes or till brown.

Remove from oil and set aside on paper towels to absorb excess oil.

Remove excess oil from wok or pan.

Reheat 1-2 tbsp oil in the wok or pan, sautes garlic and ginger till fragrant.

Add-in onion and bell-pepper, stir-fry for 2-3 minutes, remove from heat and set aside.

Pour sauce mixture into saucepan, bring to boil and let simmer for 10 minutes (add water if appear dried out).

Return the ribs and precooked garnish into saucepan, stir to mix and thicken.

Dish-out and best serve hot with steamed rice.

Stir-Fry Brussels Sprout

Ingredients:

1 medium bowl Brussels sprout, halved
1 handful sliced meat/chicken
2 inch carrot, skin removed & stripped
1 tbsp oil
1 clove garlic
1/4 cup water
1 tbsp oyster sauce
1 tsp fish sauce or to taste
1 tsp sesame oil
pinch white pepper powder
pinch sugar

Method:

In a wok, deep pan or pot, heat oil over medium high heat.

Sautes garlic till fragrant.

Add-in carrot and meat, stir-fry till almost cooked.

Add-in Brussels sprout, stir-fry for short while.

Pour-in oyster sauce and fish sauce, stir-fry for another short while.

Pour-in water and simmer covered over reduced heat for few minutes (3-5 minutes).

Sprinkle with sesame oil, pepper and sugar, stir to incorporate (adjust taste accordingly).

Dish-up for serving.

Steamed Chicken Wings with Ginger & Sesame Oil

Ingredients:

400-500 g chicken wings, cut into pieces

Marinate

2 dried chilli, soaked to soften & sliced
2 stalks spring onion
2 inch ginger, peeled & strips
1 tsp Chinese cooking wine
1 tsp sesame oil
1 tsp garlic powder
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp salt
1/4 tsp sugar
1/4 tsp white pepper powder

1 tsp cornstach + 1 ½ tsp cornstarch-2 tbsp water
1/2 tbsp light soy sauce or to taste
1 tsp sesame oil

Method:

In a container, marinade chicken with all the marinate ingredient for at least 30 minutes or overnight covered in fridge.

Add-in 1 tsp cornstarch and stir to incorporate fully.

Steam over boiling water with high heat for 20 minutes, drain and reserve stock.

Transfer chicken onto a serving plate.

Bring stock to boil and season with the remaining light soy sauce and sesame oil.

Thicken gravy with cornstarch solution.

Pour the hot gravy over chicken right before serving.

Lamb/Beef Rendang (Dry Malaysian Meat Curry)

Ingredients:

1 kg lamb/beef, cut into inch cubes
1 tbsp salt
1 tsp pepper

Blend Ingredients

2 lemongrass, sliced (white part only)
10 fresh red chili (add-in some dried chili for better spicy)
1 bulb garlic, chopped
1 knob (1 inch) ginger, sliced
1 knob galangal, sliced
1 knob fresh kunyit/turmeric or 1 tbsp turmeric powder
15 shallots or 4 large red onion, sliced
80 mL water

1/2 cup cooking oil
some turmeric leaf
2 tbsp cumin powder
2 tbsp fennel powder or coriander powder
500 mL thick coconut milk
1 cup water (add more if gravy dried up)
1 cup dry-tossed dessicated coconut
3 tsp salt
1 tsp pepper

Method:

In a large mixing bowl, marinate lamb with salt and pepper for at least 30 minutes; set aside.

Blend together all the blend ingredients with some water to form paste; set aside.

In a wok or pot, dry fry the blended paste over medium heat for about 5 - 10 minute till almost dry with bubble holes.

Pour-in oil and sauce the paste till aroma and separate from oil.

Add-in turmeric leaves, cumin powder and fennel powder, stir to toss for short while.

Pour-in coconut milk and water, bring to boil over high heat.

Add-in meat and bring to boil again (stir-occasionally to avoid burn at the bottom).

Let it stew over low heat for about 30 minutes to reduce the gravy to half.

Stir-in dessicated coconut and continue simmering (stir-occasionally) till gravy is thicken.

Seasoning curry with salt and pepper.

Best serve hot with steamed rice or bread (taste better to cook a night in advance and reheat right before serving).

Steamed Pork Ribs Dim Sum

Ingredients:

250 g soft bone pork ribs, cut to bite size

1 tbsp black bean sauce
2 clove garlic, minced
1 tbsp minced ginger
1 tbsp light soy sauce
1/2 tsp sugar
1 tsp oyster sauce
1/4 tsp white pepper
1 tbsp shaoxing wine

1 tsp tapioca starch or cornstarch
1 tbsp sesame oil for sprinkling

Method:

Mix pork with the remaining ingredients except cornstarch and set aside to marinate for at least 30 minutes.

Add-in cornstarch and mix well to incorporate.

Steam with boiling water over high heat for 8 minutes.

Dish-up and sprinkle with sesame oil.

Mediterranean Couscous

Ingredients:

1/2 cup couscous
1/2 cup water/stock
1/4 cup fresh orange juice
1 cup broccoli, sun-dried tomatoes and/or garbanzo beans or any other preference garnishes
1/4 tsp salt or to taste
1 shallot, chopped
1 clove garlic, chopped
2 tbsp olive oil

Method:

In a pot or saucepan, heat oil over medium high heat and saute garlic-shallot till aroma.

Add-in garnishes such as broccoli and/or tomatoes, stir-fry for another short while.

Pour-in water and orange juice, bring to boil and seasoning accordingly with salt.

Add-in couscous, cover and remove from heat, set aside to stand for 5 minutes or till all liquid is fully absorbed.

Gently fluff with fork to separate the couscous grains and serve.

Yield 2 servings.

Sambal Chili Gravy Prawns

Ingredients:

800 g prawns

4 onion
1 lemongrass
10 dried chili, soaked and drained or to taste
3 cloves garlic

5 tbsp oil
1 tbsp tamarind bulb with 1/2 cup water
1 tsp belacan (toasted dried shrimp paste)
2 ½ tsp salt or to taste
1 tsp sugar or to taste

Method:

Blend together onion, lemongrass, chili and garlic to fine paste.

In a wok or deep saute pan, heat oil over medium high heat and saute blended mixture for 5 minutes or till fragrant.

Add-in prawns and stir-fry for 2 minutes or till turn into pink color.

Pour-in tamarind water and bring to simmer.

Seasoning with the remaining ingredients and let simmer for another short while till cooked thoroughly.

Dish up and ready to serve with steamed rice, bread or cooked noodles.

Steamed Minced Pork with Toy Choi (Chinese Preserved Vegetable)

Ingredients:

250 g minced pork (not lean)
1 tbsp tong choi (Chinese Preserved Vegetable)
1 tbsp shallot crisps
1/2 tsp light soy sauce
1/4 tsp sugar
1/4 tsp pepper
1 ½ tbsp water
1 tsp cornflour
1/4 tsp garlic powder

Method:

Combine minced pork with tong choi and all the remaining ingredients, set aside for at least 15 minutes.

Transfer mixture into a lightly greased heat-proof bowl.

Steam over high heat for 15 minutes and cooked thoroughly.

Dish up and best serve with steamed rice.

Homemade Fish Balls and Soup

Ingredients:

Fish Balls Ingredients

600 g white fish
1 tbsp water
1 tsp salt

100 ml water
1 tsp salt
dash of pepper
3 tbsp cornflour

bowl of water
1 tsp salt

Soup Ingredients

reserved bone & skin of fish
1000 ml water
1 stalk spring onion, chopped
1 tbsp tong choi (Chinese preserved radish)
1 tsp salt or to taste
2 tsp light soy sauce

Method:

To prepare the fish balls:

Fillet fish with sharp knife by removing fresh meat from bone and skin.

Further scrape out the remaining fish meat from skin and bone with metal spoon, reserve the bone and skin.

Blend fish meat with 1 tbsp water and half tsp salt till very fine or alternatively pound it with the back of chopper and gradually add-in the salt solution.

Transfer fish paste into big bowl and stir rigorously till sticky.

Gradually, stir-in the 100 ml water, 1 tsp salt, pepper and corn flour.

Lift up handful of fish paste and throw against bowl till springy on whole.

Grease hands with oil and form fish paste portion by portion into balls via gently squeezing the paste out between thumb and index fingers.

Drop fish balls into a bowl of water added with 1 tsp salt and leave to soak for at least 30 minutes.

To prepare the soup:

Pan-fry the reserved bone and skin till fragrant and golden brown, remove from heat and set aside.

Bring water to boil in a pot or wok.

Return the fragrant bone and skin into the boiling water and let simmer over low heat for about 1 hour.

Drain the stock into another pot and bring to boil.

Drop-in fish balls and simmer over low heat till fish balls floated.

seasoning with salt, soy sauce and tong choi.

Sprinkle-on chopped spring onion on hot soup right before serving.

Sweet and Sour Chicken/Meat/Fish

Ingredients:

Breading for Chicken/Meat/Fish:

1 kg Chicken, Meat or Fish, cut Chicken/Meat into bite size
2/3 tsp salt or 1 tbsp soy sauce to taste
1/4 tsp sugar
1/2 tsp pepper
3 tbsp flour
3 tbsp cornstarch
1 egg

Oil for deep-frying

Garnish Ingredients:

1 large green bell pepper, cut to bite size
1 onion, sliced
1 tomato, wedged
1/2 can (580 g with 5 rings) pineapple chunks, cut to bite size
2 tbsp oil

Sauce:

1/2cup vinegar
1/3 cup sugar
1/2 salt
1/4 cup orange juice of 1 orange
1/4 cup reserved syrup of canned pineapple
1/4 cup ketchup

2 tbsp cornstarch + 1/8 cup reserved syrup of canned pineapple syrup

Method:

Marinate chicken/meat/fish with salt, sugar and pepper for 30 minutes or more.

In two separated bowls, one filled with flours and the other one filled with lightly whisked egg.

Toss marinated chicken/meat/fish first in flours mixture, then in egg wet mixture and again in flours dry mixture; set aside.

Deep-fry the marinated chicken/meat/fish into hot oil till crispy and golden brown; set aside on paper towels to absorb excess oil.

In a bowl, combine all the sauce ingredients; set aside.

Heat 2 tbsp in a saucepan or wok, stir-fry bell pepper and onion for 2-3 minutes, remove from heat and set aside.

Pour sauce mixture into saucepan, bring to boil and let simmer for 10 minutes (add water if appear dried out).

Pour-in cornstarch solution and stir to thicken.

Add-in tomato and pineapple chunks, stir to cook thoroughly.

Return the chicken/meat and/or precooked garnish into saucepan and stir to mix (for fish, pour the garnish-sauce over the deep fried fish on serving plate).

Dish-out and best serve hot with steamed rice.

Eggs Curry (Anda Curry)

Ingredients:

12 eggs
oil for deep-frying
4 tbsp oil or ghee

Blended ingredients:

5 cloves garlic, peeled
6 onions, peeled
1 knob fresh ginger, peeled

Seasoning ingredients:

1 tbsp coriander powder
2 tbsp fennel powder
1 ½ tbsp cumin powder
2 tsp turmeric powder
1 tbsp chili powder or to taste

4 tomato, diced and pureed
4 tsp salt or to taste
1 tsp pepper powder
1 cup water
2 tsp garam masala
250 g paneer (farmer cheese) and/or 1 can green peas (optional)
coriander leaves or curry leaves for sprinkling (optional)

Method:

Boil a pot of water and hard boil the eggs.

Transfer cooked eggs to a running cold tap water, shelled and set aside.

In a wok or deep pan, heat enough oil, deep fry peeled eggs till golden brown, drain on absorbent paper towels and cool to a handle-able temperature.

Make a cross-cut at one end of the eggs and set aside.

With blender/food processor, blend together garlic, onion and ginger to paste; set aside.

Heat 4 tbsp oil or ghee in wok or deep pan over medium high heat, saute the blended paste till fragrant and start to golden brown (about 3 minutes).

Add-in all the seasoning ingredients and fry for a few seconds till aroma.

Add-in tomato, salt and pepper, stir for few minutes.

Pour-in water, add-in paneer or green peas (if desired), cover and simmer till gravy is thick (water can be added if the gravy is too dry).

Stir-in garam masala and return eggs into wok, stir to heat through and the gravy is homogeneously dispersed.

Sprinkle-on leaves.

Dish-up and best serve hot with rice.

Japanese Eggplant Stir Fry

Ingredients:

1/2 cup oil, for blanching
1 Japanese eggplant, cut to bite size
1 tsp sesame oil or other vegetable oil
1 clove garlic, minced
1 tsp minced ginger
1 carrot, sliced
1 cucumber, sliced
1 fresh chilli, cut to silvers (optional)
1/2 tbsp light soy sauce/tamari or to taste
1/3 tbsp hoisin sauce
1/2 tbsp toasted sesame seed for sprinkle

Method:

In a wok, deep pan or pot, heat oil over high heat.

Blanch eggplant in hot oil for 2 minutes to maintain the bright color and texture.

Drain well on paper towels.

Heat sesame oil in a wok until almost smoking, sautes garlic and ginger till fragrant.

Add-in carrot and cucumber, stir-fry for about 1 minute.

Return the eggplant to wok and add chili if desire, stir fry for another minute.

Pour-in seasonings and stir-fry to coat.

Dish-up and transfer to a serving plate.

Sprinkle with sesame seeds and serve hot immediately with steamed rice.

Grilled Pork Steak

Ingredients:

400 g pork chops

Marinade:

1 tbsp fish sauce
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1.2 tsp ground black pepper
1 tsp garlic powder

Sauce:

1 tbsp brown sugar
1 tbsp ketchup
1/4 tbsp worcestershire sauce
1/4 tbsp light soy sauce
1 cloves garlic, finely chopped
2 tbsp water

Method:

In a container, combine all the marinade ingredients, add-in meat, mix well and set aside to marinate for at least 4 hours or overnight covered in fridge.

Remove meat from fridge and bring to room temperature.

Preheat grill or broiler and grill all sides of meat for 6 minutes or until browned and cooked through.

Remove meat from heat and transfer onto a serving plate.

In a saucepan or wok, bring all sauce ingredients to simmer.

Scatter the sauce over the cooked steak and best serve hot.

Nyonya Achar Awak (Spicy Nyonya Pickled Vegetables)

Ingredients:

2 cucumber, cut into 1 x 1/4 inch sticks (seeded)
1 carrot, cubed
1 tbsp salt

100 g string or long beans, cut into 1 inch length
few leaves of Chinese Cabbage, cut into 1 ½ inch squares
3 cup water
1/2 cup vinegar
2 tbsp salt
2 tbsp sugar

5 fresh red chili
15 shallot or 3 large onion
5 clove garlic
5 candle nuts
1 inch knob fresh turmeric
1 inch knob galangal
1 lemon grass
1 ½ tbsp toasted belacan (toasted dried shrimp paste)
40 mL water

1/2 cup oil
3/4 cup white rice vinegar
1 tbsp sugar
1 tbsp salt
3 lemon juice or 5 lime juice (about 50 mL)
1 cup crunched toasted peanut
1/2 cup toasted sesame seed

Method:

In a bowl, mix together cucumber, carrot and 1 tbsp salt, set aside for about 2 hours.

Rinse-well with running water and wring dry with clean towel; set aside.

In a pot, pan or wok, bring 3 cup water, 1/2 cup vinegar, 2 tbsp salt and 2 tbsp sugar to boil.

Blanch separately beans and cabbage for 1 minute each.

Remove from water, wipe dry with kitchen towels and dry further more under fan or strong sunlight for 1 hour or more; set aside.

Meanwhile, blend together red chili, shallot, garlic, nuts, turmeric, galangal, lemongrass and belacan with enough water (about 40 mL) to form paste; set aside.

In a large pan or wok, heat oil over medium high heat and saute the blended paste till fragrant and separates from oil (about 15 minutes).

Pour-in the remaining vinegar, salt and sugar.

Turn off the heat immediately once boil.

Stir-in carrot, cucumber, beans and lastly cabbage.

Add-in lemon juice and mix thoroughly.

Add-in peanut and sesame seeds and stir-well to mix (adjust taste according with vinegar, salt and sugar).

Transfer to container and keep in refrigerator for at least 2 hours or overnight till serve.