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.

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.

Glass Vermicelli with Minced Pork (蚂蚁上树)

Ingredients:

100 g glass vermicelli
100-150 g minced pork

3 tbsp oil
2 slices ginger, cut into silvers
2 clove garlic, finely chopped
3 chinese dried mushroom, soaked, thinly sliced and reserved the soaking water
1 tbsp preserved soy bean paste
1 fresh red chili, removed seeds and thinly sliced (optional)
1 tsp chili sauce
1/4 cup water/stock/reserved soaking water
1/2 cup bean sprouts (optional)
1 stalk spring onion, sliced long

Marinade for pork:

1 tbsp rice wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 tsp sugar
1/4 tsp pepper
pinch of cornstarch

Method:

Combine minced pork first with the liquid marinade ingredients and last with cornstarch; set aside for at least 15 minutes.

Soak noodles till soften and drain well; set aside.

Heat 2 tbsp oil in a wok over medium high heat, stir-fry pork till browned and cooked thoroughly.

Remove pork from wok and set aside.

Add another tbsp of oil to the wok, saute ginger, garlic and fresh chili till fragrant.

Add-in mushrooms, stir-fry briefly.

Add-in soy bean paste and chili sauce, stir for short while.

Add-in noodles, stir for another short while and pour-in water.

Return the cooked pork into wok and add-in bean sprouts, stir briefly till blended.

Add spring onions and stir till most of the liquid has been absorbed.

Garnish with some fresh spring onion and serve.

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.

Wat Than Hor (Char Hor Fun or Gravy Fried Flat Rice Noodles)

Ingredients:

100 g dry flat rice noodles
100 g mee hoon/mihun/vermicelli noodles

Gravy:

2 tbsp cornstarch in 1 ½ cup water or stock
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp sugar
1/4 tsp pepper powder
1 tbsp sesame oil
1 tbsp light soy sauce
1 egg white, lightly beaten

Noodles stir-fry:

3 tbsp oil
3 cloves garlic, finely chopped
few shrimps/prawns, removed shells
few slices of meat/chicken
few slices of fish cake
1 tbsp oyster sauce
1 tbsp light soy sauce
1 ½ tbsp fish sauce
1 tsp sugar
1/4 tsp pepper powder
1 tbsp dark soy sauce
few stalks of Chinese mustard/choy sum, cut to 2 inch length

Chili Paste:

1/2 onion, chopped
2 cloves garlic, chopped
1 1/2 tbsp sambal omelek chili paste
4 tbsp oil

Method:

Soak the vermicelli in water for 30 minutes or till soften, drain well and set aside.

Boil the dry flat rice noodles according to the package and drain well; set aside.

To prepare the gravy:

Stir-in cornstarch to stock and bring to boil.

Add-in oyster sauce, fish sauce, sugar, pepper, sesame oil and light soy sauce, stir to mix.

Pour-in egg white and do a quick stir to break down into small white pieces as it cooked.

Bring to simmer to thicken the gravy to a desired consistency, set aside.

Noodles stir-fry:

In a wok or deep pan, heat 3 tbsp oil over medium high heat.

Saute garlic till fragrant and golden.

Add-in meat, prawns and fish cakes, stir-fry over high heat still prawns are seared.

Add-in flat rice noodles and stir-fry for few minutes.

Add-in vermicelli and the remaining seasoning ingredients, toss evenly over high heat for few minutes or till noodles are charred.

Add-in Chinese mustard and continue tossing for another short while.

Dish-up and transfer onto a serving plate.

Return gravy to wok and heat through.

Pour the hot gravy over the fried noodles.

Serve hot immediately with chili paste and white pepper powder if desired.

To make the chili paste, blend onion and garlic to yield paste. Heat 4 tbsp oil in wok over low heat, stir-fry onion-garlic paste still fragrant, add-in omelek chili paste, continue stir-fry till aroma, remove from heat and it is ready to serve.

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.

Chinese Fried Noodles

Ingredients:

200 g egg noodles

4 tbsp oil
3 slices ginger, cut into silvers
3 clove garlic, finely chopped
1/2 cup prawn/diced chicken/diced pork meat (optional)
2 chinese dried mushroom, soaked and thinly sliced (optional)
1 fresh red chili, removed seeds and thinly sliced (optional)
1 cup bean sprouts (optional)
1 stalk spring onion, sliced long

Seasoning Ingredients:

1 tbsp rice wine
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1/2 tsp sugar
2 tsp salt or to taste
1/2 tsp pepper

Method:

Heat 2 tbsp oil in a wok and fry noodles until crunchy and golden brown.

Boil the noodles according to the package and drain well; set aside.

In a small bowl, mix together all the seasoning ingredients; set aside.

Heat the remaining oil in wok over high heat, stir-fry garlic and ginger until fragrant and starting to be golden brown.

Add-in meat slices and/or prawn, stir-fry for another 1 minute or till almost cooked.

Add-in noodles and seasoning mixture, stir-fry to well-mix the ingredients and seasoning spread out evenly.

Add-in bean sprouts, red chili and spring onion, stir-fry for another 3 minutes or till bean sprouts just right cooked thoroughly (meantime, adjust the taste accordingly with salt and pepper if desired).

Dish-up and best serve immediately.

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.

Oriental Eggs Fried Rice

Ingredients:

1 bowl cooked rice
2 eggs
1 carrot, finely chopped
2 stalks spring onion, chopped
2 tbsp white rice vinegar
2 tbsp rice wine
2 ½ tsp salt or to taste
5 tbsp oil

Method:

Cook rice 1 day ahead and keep in refrigerator covered to prevent sogginess fried rice.

Heat 5 tbsp oil in a wok or non-stick deep pan over medium heat, scramble eggs till golden yellow.

Add-in carrot and stir-fry for short while or till almost cook-through.

Add-in cooked rice and stir fry for about 1 minute to spread out rice grains.

Pour-in vinegar, wine and seasoning with salt, stir-fry to incorporate.

Sprinkle-on spring onion and continue stir-fry for another short while or till aroma.

Dish-up and best serve hot immediately.

Thai Tom Yam 冬粉/Glass/Cellophane Noodles Spring Rolls

Ingredients:

250 g dry 冬粉/bean threads/Glass/Cellophane Noodles
200 g shrimps, shelled with tails-on (omit it for vegetarian version)
5 large dried chinese mushroom, soaked and drained
3 handful bean sprout
3 cloves garlic, chopped
3 tbsp tom yam kung paste dissolved in juice of 1 lemon
1 tsp sugar or to taste
1/4 tbsp salt or to taste
4 tbsp vegetable oil

enough medium size spring roll wrappers (thawed)
water or beaten egg or 1 tsp cornstarch/1 tbsp water paste to seal

Method:

To stir-fry the cellophane noodles:

Soak noodles in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute garlic till fragrant and starting to brown.

Add mushroom and shrimps, stir-fry until shrimps are slightly pink and half cooked.

Add bean sprout and continue stir-fry for short while.

Add noodles and tom yam solution, keep stirring until noodles are well coated with the paste.

Adjust taste with sugar and salt, continue stir-fry till noodles cooked-through.

Dish-up; set aside to cool completely (Best serve hot immediately at this state too :P).

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough tom yam noodles on one corner of the wrapper (try to balance among the distribution of noodles, shrimp, mushroom and bean sprout for each spring roll).

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some water.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Mee Goreng Mamak (Mamak's Style Fried Noodles)

Ingredients:

Fritters:

1 cup all purpose flour
1/4 tsp baking powder
1/4 tsp sugar
1/2 tsp salt
65 mL water
1/2 tsp finely chopped green chili
1 onion, finely chopped
oil for deep-frying

Sauce:

1 onion, peeled
2 cloves garlic, peeled
1 tbsp chili paste (blend from fresh red chili or commercial chili paste)
1/2 tsp toasted belacan powder (dried shrimp paste)
1 boiled sweet potato, peeled and mashed (yield 2/3 cup)
1 tbsp dark brown sugar
3 tbsp light soy sauce
3 tbsp ketchup
1 tsp turmeric powder
1/3 cup lime juice/lemon juice/tamarind juice (juice of 2 tbsp tamarind paste in 50 mL water)
1 cup roasted peanut, pounded
2 tsp salt or to taste
1 ½ cups water
4 tbsp oil

Noodles Stir-Fry:

350 g yellow noodles
3 potatoes, peeled, boiled and coarsely sliced
homemade fritters' slices
1 egg
3 tbsp oil
1 lime, cut into wedges

Other Garnish Option:

bean sprouts
shrimps with tail's shell on
lean chicken/meat slices
deep fried firm beancurd, cut into small squares
fresh red chili's slices for sprinkling
crisp deep fried shallot for sprinkling

Method:

To Prepare Fritters:

In a large bowl, mix-in flour, baking powder, sugar and salt.

Gradually, pour-in water and knead till smooth dough forms; set aside to rest for at least 1 hour.

Add-in chili and onion.

With floured hands, knead well to mix, shape dough into smooth log (about 3 cm in diameter).

Heat enough oil in wok or pot, deep-fry fritters till golden brown and fragrant.

Drain well on paper towels, set aside to cool and cut into slices with 1 cm thick; set aside till use.

To Prepare Seasoning Sauce:

With a blender, blend-together onion, garlic, chili paste and belacan; set aside.

Heat 4 tbsp oil in wok or pan over medium high heat, saute blended mixture till aroma.

Add-in the remaining ingredients and bring to boil.

Reduce heat and simmer to thicken the sauce.

Remove from heat and set aside.

To Stir-Fry Noodles:

Heat 3 tbsp oil in a wok or pot over high heat.

Add-in meat slices and/or shrimps (if applicable), stir-fry for 1 minute or till almost cooked.

Add-in noodles and seasoning sauce, stir-fry to well-mix the ingredients and spread out the sauce evenly (meantime, adjust the taste accordingly with lime juice, chili paste and salt if desired).

Add-in potatoes, fritters or any other garnish, stir fry for another 2 minutes.

Reduce heat to medium.

Scrape noodles to side, pour egg into middle, stir quickly to scramble the egg, cover egg with noodles and leave for short while (about 1 minute).

Stir-fry for another short while to incorporate all ingredients and dish-up.

Sprinkle-on chili's slices and deep fried shallot if desired.

Best serve immediately with additional juice of lime's wedges.

Acar Telur (Spicy Eggs)

Ingredients:

6 hard boiled eggs, peeled
oil for deep-frying

6 cloves garlic, peeled and roughly chopped
6 onions, peeled and roughly chopped
1 knob fresh ginger, peeled and roughly chopped

3 tbsp cooking oil
3 tbsp sambal omelek chili paste
2/3 tbsp rice vinegar
2 tbsp ketchup
2 tsp sugar or to taste
2 tsp salt or to taste
5 tbsp water (add more if over heat and dry)

Method:

In a wok or deep pan, heat enough oil, deep fry peeled eggs till golden brown, drain on absorbent paper towel; set aside.

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

Heat 3 tbsp oil 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 chili paste, saute for another 1 minute or till aroma.

Return eggs into wok and add-in all the remaining ingredients, stir-fry till gravy is homogeneous and thicken (adjust taste accordingly with sugar and salt).

Dish-up and best serve hot immediately with rice.

Malaysian Sambal Chili Chicken

Ingredients:

1 kg chicken, cut into bite size
1/2 tsp turmeric powder
2 ½ tsp salt or to taste

3 tbsp cooking oil
3 cloves garlic, minced
1 knob fresh ginger, minced
4 tbsp sambal omelek chili paste
1 ½ tbsp toasted belacan powder (dried shrimp paste)
5 onion, minced
3 stalks lemongrass, minced (use white part only)
1 (400g) canned tomato pulp

Method:

In a large bowl, mix-in turmeric powder and salt, add-in chicken, stir to incorporate well and set aside to marinade for at least 30 minutes (ease to mix with hand).

Heat oil in a wok, non-stick deep pan or pot, over high heat, saute marinated chicken for about 25 minutes or till slightly browned, remove chicken from pot and set aside.

Add-in minced garlic and ginger paste, stir-fry till starting to be golden brown (about 2 minutes).

Add-in chili paste and belacan powder, continue stir-fry for another half minute or till aroma.

Add-in onion and lemongrass paste, continue stir-fry for about 1 minute or till fragrant.

Return chicken into the pot, pour-in tomato pulp, stir-fry till chicken cooked thoroughly and the gravy is thicken (about 15 minutes).

Dish-up and best serve hot immediately with rice.

Dry Besan Curry Chicken

Ingredients:

1/2 chicken, cut preferentially
125 g plain yogurt
6 tbsp meat curry powder

6 tbsp vegetable oil
2 cloves garlic, minced
2 slices ginger, minced
1/2 large onion or 1 shallot, minced
1 tsp chili powder
1/2 cup water
1/2 tsp sugar or to taste
1 ¼ tsp salt or to taste
1 tbsp besan/chickpeas/gram flour

Method:

In a bowl, marinade chicken with yogurt and curry powder for at least 30 minutes (ease to mix with hand).

Heat oil in a wok or non-stick deep pan over medium high heat.

Stir-fry garlic, ginger and onion until fragrant and starting to be golden brown (about 5 minutes).

Add-in marinated chicken, stir-fry for about 3 minutes to shrunk the chicken slightly.

Pour-in water and let simmer covered for 15 minutes or till chicken is tender and cooked thoroughly.

Remove the cover and stir chicken for short while.

Remove chicken from gravy, add-in flour and stir continuously to cook and smooth the gravy.

Once the gravy reach the smooth consistency, return chicken into the wok, add-in sugar and salt accordingly, stir to evenly coat and to further thicken the gravy.

Dish-up and best serve hot immediately with rice.

Chinese Fried Rice

Ingredients:

1 cup cooked rice, cooled
3 tbsp oil
2 cloves garlic, chopped
1 tbsp grated fresh ginger (1 ½ inch)
1 onion/shallot, chopped
1 egg, lightly beaten
1/2 cup Chinese chives, cut into 1 ½ inch length

Seasoning:

2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shao Hsing wine or any others rice wine
1/3 tbsp sambal omelek chili paste or to taste
1 tsp sugar or to taste
1/2 tsp white pepper powder or to taste
1 tsp salt or to taste

Sprinkle:

1 tsp sesame oil
1 tbsp crisp fried shallot

Method:

One day before, cook rice and keep in refrigerator covered to prevent sogginess fried rice.

In a bowl, mix together all the seasoning ingredients and set aside.

Heat oil in a wok or non-stick deep pan, saute garlic and ginger till fragrant and start to golden brown (about 3 minutes)

Add-in onion and continue stir-fry until aroma (another 2 minutes).

Add-in cooled cooked rice and stir fry for about 1 minute to spread out rice grains.

Pour-in seasoning mixture, stir-fry till all the ingredients are well incorporated.

Scrape rice to side, pour egg into middle and stir quickly to scramble the egg.

Cover scrambled egg with side rice, sprinkle-on chives, continue stir-fry to spread the egg and till chives just right cooked thoroughly (adjust the taste accordingly).

Dish-up, stir-in sesame oil, sprinkle-on crisp fried shallot and best serve hot immediately.

Dry Curry Mussels

Ingredients:

1 kg Mussels with shell
3 tbsp vegetable oil
1 clove garlic, finely chopped
1 thumb (1 inch) fresh ginger, finely chopped
1 onion, finely chopped
1 ½ tbsp soy bean paste or to taste
1/3 tbsp sambal omelek chili paste or to taste
2 tbsp curry powder or fish curry powder
125 g low fat plain yogurt
1/2 tsp cornstarch

Method:

Rinse mussels with running water and steam the mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell, clean and set aside.

Add cornstarch into yogurt; set aside.

Heat oil in a wok or non-stick deep pan over medium high heat.

Stir-fry garlic and ginger until fragrant and starting to be golden brown (about 2 minutes).

Add-in onion, stir-fry for another 1 minute or till aroma.

Add-in mussels, stir-fry for a short while.

Add-in the seasonings, for instead soy bean paste, chili and curry powder, stir well to mix evenly.

Pour-in cornstarch-yogurt mixture, stir continuously to thicken the gravy and for homogeneous coating.

Dish-up and best serve hot immediately with rice, roti, bread or bun.

Singapore Fried Rice Vermicelli Noodles (星洲炒米粉)

Ingredients:

150 g rice vermicelli (mee hoon)
1 egg, seasoned with 1 tsp light soy sauce and 1/8 tsp pepper, beat and scrambled with 2 tsp oil
2 tbsp oil
2 cloves garlic, finely chopped
1 onion/shallot, finely chopped
1 tsp grated fresh ginger
1/2 cup diced chicken/pork meat
3 prawn, removed shell
2 chinese dried mushroom, soaked and thinly sliced (reserved the mushroom water)
1 fresh red chili, removed seeds and thinly sliced
1 cup bean sprouts
1 stalk spring onion, sliced long
1/4 cup reserved mushroom water

Seasoning:

1/2 tbsp curry powder
3 tbsp light soy sauce
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp fish sauce
1 tbsp shao xing wine or any rice cooking wine
1/2 tsp sugar
1/2 tsp salt or to taste
1/2 tsp white pepper or to taste

Method:

Soak noodles in cold water bath until soften (at least 30 minutes) and drain well; set aside.

In a bowl, mix together all the seasoning ingredients; set aside.

Heat oil in a wok or deep non-stick pan over high heat, stir-fry garlic, onion and ginger until fragrant and starting to be golden brown.

Add-in meat slices and/or prawn, stir-fry for another 1 minute or till almost cooked.

Add-in rice noodles and seasoning mixture, stir-fry to well-mix the ingredients and seasoning spread out evenly.

Add-in bean sprouts, red chili and spring onion, sprinkle-on mushroom water, stir-fry for another 3 minutes or till bean sprouts just right cooked thoroughly (meantime, adjust the taste accordingly with salt and pepper if desired).

Dish-up and best serve immediately.

Quick and Easy Swiss Chard Stir-Fry

Ingredients:

300 g swiss chard (bietole) or any dark green vegetable
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 tbsp chicken/meat slices or shrimp/dried shrimp (optional)
2 tbsp water (add bit more if preferred)
1/2 tsp salt or to taste
deep-fried crispy shallot for sprinkling (optional)

Method:

Clean vegetable under running water and drained well.

Start from the stem, cut vegetable into 1 inch length.

Keep the stem and dark green leaf separated; set aside.

Heat oil in a wok or non-stick pan over medium high heat.

Stir-fry garlic until fragrant and starting to be golden brown (about 1 minutes).

Add-in meat slices or shrimp, stir-fry for another 1 minute or till cooked.

Add-in the stem, stir-fry for a short while (about 1 minute).

Add-in the remaining vegetable and stir-fry for another short while (about half minute).

Reduce heat to low, sprinkle-on water and salt, stir-fry till the vegetable is homogeneously cooked thoroughly (about half minute).

Dish-up and sprinkle on fried shallot.

Serve hot immediately with rice.

Stir-Fry Sambal Belacan Okra

Ingredients:

10 okra (lady finger), cut into about 4 cm length
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 stalk green onion, chopped
1 tbsp dried prawn, soaked, drained and roughly chopped
2 tbsp sambal omelek chili paste
3 tsp belacan powder (toasted dried shrimp paste)
1 tsp sugar
1/8 tsp salt or to taste
1/4 cup (40 mL) water

Method:

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion and dried prawn until fragrant and starting to be golden brown (about 5 minutes).

Add chili paste and belacan powder, stir-fry for another 1 minute or till fragrant.

Add okra, stir-fry for 3-4 minutes.

Sprinkle with water and continue stir-frying for another 1 minute.

Add sugar and salt.

Reduce heat and simmer till okra just right cooked-through (still remain a bit of its crunchiness).

Dish up and serve hot with rice.