Lam Yu Chicken Wings

Serves 3 - 4 people

Ingredients:
For chicken marinate:
12 chicken mid wings
2 cubes lam yu (red preserved beancurd)
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoon shao hsing wine
1 tablespoon oyster sauce
1/2 tablespoon white pepper

For frying batter:
6 tablespoon plain flour
6 tablespoon corn flour
1 egg (beaten)
1/4 teaspoon baking powder
50ml water

Directions:
1. Add all ingredients for marinate to chicken wings and mix well. Transfer to tight lid container or zip lock bag and marinate in the fridge for at least 4 hours.
 
2. Combine all ingredients for frying batter and mix well until batter is smooth. Coat chicken wings in batter. 

3. Place chicken wings in air fryer at 180° for 5 minutes, turn them over and air fry for another 5 minutes (alternatively deep fry in oil at 180° for 3 - 4 minutes).

4. Garnish with coriander and serve.

Glass Char Siew (BBQ Pork)

Serves 5 - 6 people

Ingredients:
700g pork belly/ spare ribs (make sure there is at least 30% fat) cut into strips
300g char siew sauce
200g honey

Directions:
1. Marinate pork with 200g char siew sauce and 100g honey. Place it in a tight lid container or zip lock bag and leave in the fridge for at least 4 hours. In a bowl, combine the remainder of char siew sauce and honey. 

2. Preheat oven to 180°C (fan forced). Place pork strips on a baking tray laced with baking paper. Roast for 30 minutes.

3. Remove tray, and using a pastry brush, glaze both sides of the pork with the combined char siew sauce and honey. Place tray back into the oven and roast for another 30 minutes.

4. Repeat step 3 but this time roast for only 5 minutes. Remove tray and allow pork to rest for at least 10 minutes before cutting into bite sized pieces. Serve with sliced cucumber or steamed choy sum.

Nyonya Assam Pedas (Spicy Tamarind) Fish

Serves 5 - 6 people

Ingredients:
800g of fish (for this I used Blue Eye Cod fish steaks)
2 small eggplant/ brinjal (cut long strips)
12 okra/ ladies fingers
400g red chili (halved and halved. De-seed if want less spicy)
400g red onions (halved and halved)
50g belacan (shrimp paste)
10 candle nuts
180g seedless tamarind paste
6 tamarind slices
10 cups of water
1 tablespoon cooking oil
2 stocks lemongrass
1 tablespoon sugar
1/2 tablespoon salt
1/4 tablespoon turmeric powder 

Directions:
1. Using a food processor, blend chili, onions, belacan and candle nuts together. This paste is called 'rempah'. Set aside.

  

2. In a large bowl, add water to tamarind paste and using hands, break up tamarind. Pour the tamarind water into another bowl, using a sieve to separate extra fibers or seeds. Set aside 

 

3. (This step is optional depending on preference). Steam eggplant and okra for 5 minutes. Set aside.

4. Heat up a large pot, add cooking oil and reduce heat to low. Fry 'rempah' for 10 - 15 minutes, stir often. Do not overcook or overheat as belacan in the mix easily gets charred. 

5. Add tamarind water into the pot, heat to medium high and bring to boil. Then add tamarind slices, turmeric powder, lemon grass, sugar and salt. Simmer for 10 minutes.

6. Reduce heat, add fish and vegetables. Simmer for another 5 minutes (do not overcook the fish). Add salt and sugar to adjust taste. Serve hot.

Chinese Sausage with Long Beans

Serves 3 - 4 people

Ingredients:
200g long beans (chopped)
4 Chinese sausages (chopped)
1 clove garlic (minced)
2 tablespoon sweet soy sauce
1 tablespoon cooking oil

 

Directions:

1. Heat wok and add oil. Turn heat to medium and add garlic. Fry until fragrant.

2. Add Chinese sausage and stir fry for 5 minutes. 

3. Add long beans and stir fry for 1 minute.

4.  Reduce heat to low, add sweet soy sauce and stir fry for 1 more minute (or until sauce thickens). Serve hot.

Ginger & Scallion Fish Fillet

Serves 3 - 4 people

Ingredients:
For Fish:
2 fish fillet (sliced)
2 scallion/ spring onion
5 slices ginger
1/2 brown onion (chopped)
2 tablespoon cooking oil 

For Sauce:
1 tablespoon chicken stock
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon corn flour
1 cup water 
Dash of white pepper

Directions:
1. For sauce, combine all ingredients in a bowl. Set aside.

 

2. Heat oil in wok, add ginger and onion. Fry for 1 minute.

3. Reduce heat to medium and add fish fillets. Fry for 5 minutes or until fish just cooked. Add scallions.

4. Add sauce and stir often until sauce thicken. Add a dash of white pepper and serve.

Pipi (Kepah) with Leek

Serves 3 - 4 people

Ingredients:
1 kg Pipi (Kepah) or Lala or Clams
1 fresh Leek (sliced)
4 slices ginger
1 clove garlic (minced)
2 tablespoon rice wine
1/4 white pepper
1 tablespoon concentrated chicken stock (or abalone stock)
6 cups water
1 tablespoon cooking oil
2 chili padi/ birds eye chili (sliced)

Directions:
1. Heat pot and add oil. Fry garlic and ginger (and chili padi) until fragrant. Add leek and fry until it is soft.

2. Add water and stock, bring to boil. Placed well washed Pipi into pot and boil for 5 minutes (until it all opens).

3. Add rice wine and and pepper, boil for another 3 minutes. You may want to salt to taste at this point.

4. Serve in large bowl and garnish with fresh spring onion.

Bovril/ Marmite Chicken

Serves 4 - 6 people

Ingredients:

For Chicken:

1 kg chicken drumettes

1 teaspoon salt

1 teaspoon sugar

4 tablespoon oyster sauce

2 teaspoon sesame oil

2 tablespoon corn flour

6 tablespoon water

2 tablespoon cooking oil

For Sauce:

4 tablespoon Bovril or Marmite or (oh help me, Lord) Vegemite :p

2 tablespoon of sugar

4 tablespoon Worcestershire sauce

2 tablespoon rice wine

2 tablespoon dark soy sauce

6 tablespoon water

Directions:

1. Add salt, sugar, oyster sauce, sesame oil, corn flour and water to chicken drumettes. Mix well and let it marinate for at least 2 hours. 

(You can use a large bowl and shrink wrap, or transfer to large zip lock bag, or use a tight-lid container)

2. For sauce, combine Bovril, sugar, Worcestershire sauce, rice wine, dark soy sauce and water. Mix well and set aside.

  

3. Heat oil in a wok, fry chicken drumettes on medium-high heat for 5 minutes. Reduce heat to medium-low and fry another 5 minutes.

4. Add sauce mixture into wok and cook for another 15 minutes or until sauce thickens to your preferred consistency. Stir often.

5. Garnish with fresh coriander, chili and/or spring onion.

Buttered Pan Fry Fish Fillet with Salsa

Serves 3 - 4 people

Ingredients:
For Salsa:
1 cup cubed pineapple (or mixed fruits)
1 cubed tomato
1/4 cup finely chopped green pepper (optional)
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon of white pepper

For Fish:
1 tablespoon vegetable oil
3 basa fillets
50g butter
1/8 cup basil flakes
1/8 cup oregano flakes
1/8 cup thyme

Directions:
1. For salsa, in a bowl, combine all ingredients. Cover bowl with shrink wrap and refrigerate until serving. 

 

2.  Heat a non stick pan, melt butter on medium heat. Pan fry fish fillets 2-3 minutes on each side, sprinkling the herbs evenly. Baste the fish with butter in the pan.

3. Serve with salsa.