Serves 3 - 4 persons
Ingredients:
400g mince pork
80g salted vegetables (soaked in water for 30 minutes, drained and minced)
2 clove garlic (minced)
1 tablespoon sesame seed oil
1 tablespoon light soy sauce
1 tablespoon Chinese cooking wine
2 tablespoon cornflour
1/2 teaspoon white pepper
1 egg (beaten)
Directions:
1. In a steaming tray or deep plate, combine all ingredients except egg and mix well. Spread out the mixture evenly. Allow to marinate for 20 minutes in room temperature.
2. Pour beaten egg on top of mince pork and spread evenly.
3. Place tray/ plate in steamer for 15 minutes. Remove tray/ plate, garnish with scallion and serve.
Serves 3 - 4 persons
Ingredients:
300g green curly kale (leafs removed from stem and torn into 2 - 3" pieces)
150g Japanese egg tofu (cut into 1cm circular pieces)
2 medium brown cap mushrooms (sliced)
1 clove garlic (minced)
1/2 cup chicken stock
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1/2 teaspoon white pepper
1/2 tablespoon cornflour
6 tablespoon cooking oil
Directions:
1. Heat oil in wok and fry egg tofu. Place in single layer, no overlapping. In medium high heat, fry 2 minutes each side. Remove tofu and place on plate laced with kitchen towel to absorb access oil.
2. Combine chicken stock, oyster sauce, soy sauce, sesame seed oil, white pepper and cornflour in a bowl/ cup. Set aside.
3. Leave 1 tablespoon oil in wok and discard the rest. Heat wok and saute garlic.
4. Turn heat to medium low and fry mushrooms for 1 minute, followed by kale for another 2 minutes.
5. Add chicken stock mixture into wok then cover and cook for 2 minutes or until sauce thickens.
6. Add the fried tofu into wok and stir fry for 1/2 minute. Serve.
Serves 2 - 3 persons
Ingredients:
300g silken tofu (soft) or Japanese egg tofu
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark sauce
1/2 teaspoon sugar
1 teaspoon sesame seed oil
1/4 teaspoon white pepper
Fried onions and scallion for garnish
Directions:
1. Remove tofu from packaging and place the block on serving plate. If using egg tofu, slice into 1cm circular portions.
2. In a bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar and sesame seed oil. Pour content over tofu.
3. Keep dish in refrigerator till its ready to be served. Dash white pepper, garnish with fried onions and scallion.
Serves 4-5 persons
Ingredients:
500g chicken breast meat (large dice)
40g white cap mushrooms (sliced)
40g baby spinach leave
40g white onion (minced)
2 clove garlic (minced)
40g butter
1 can condensed cream of mushroom soup
2 cups cooked rice (short or medium grain preferably)
1/2 teaspoon basil flakes
1/2 teaspoon oregano flakes
1/4 teaspoon thyme leaves (optional)
1/4 teaspoon dried rosemary (optional)
1/2 cup water
Directions:
1. Heat a deep wok and melt butter. Lower to medium low heat and saute onion and garlic until fragrant.
2. Turn heat to medium high and add chicken breast to wok. Stir fry for 8 - 10 minutes until meat is cooked.
3. Add mushrooms and all herbs and cook for another 1 minute. Lower heat to medium low.
4. Add canned soup to the wok and heat for about 2 minutes. Add rice and mix well.
5. Add baby spinach and cook for another minute. Garnish with dried chili flakes and serve.
Serves 3 - 4 persons
Ingredients:
500g pork rashers/ spare ribs (1 inch cuts)
2 small potatoes (cubed)
1 carrot (cubed)
1 tomato (cut into quarters)
1/2 green onion (cut into quarters)
1 celery stick (chopped) (optional)
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 table spoon sweet soy sauce
1 tablespoon oyster sauce
1/2 tablespoon Chinese cooking wine
1 teaspoon sesame seed oil
1/2 teaspoon pepper
4 cups of water
1 tablespoon cornflour
Directions:
1. Combine all ingredients except corn flour into pot and bring to boil.
2. Reduce heat to medium low and stew for one hour.
3. Dissolve cornflour with some water and add to pot. Let it stew for 10 more minutes. Serve.
Serves 3 - 4 people
Ingredients:
800g pork ribs/ spare ribs (Cut into 1" - 2" sections)
2 tablespoons black bean sauce
100g salted (preserved) vegetables (chopped finely)
1 tablespoon Chinese rice wine
2 teaspoons cornstarch
1/2 teaspoon grated ginger
2 cloves garlic (minced)
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar
Directions:
1. In a heatproof pan or plate, place pork ribs and combine all ingredients. Marinate in room temperature for 30 minutes.
2. Set plate or pan of pork ribs into steamer for 20 minutes until meat is no longer pink. Either an electric steamer or a steaming basket in a wok can be used for this step.
3. Remove from steamer and garnish with fresh chili and spring onions. Serve.
Serves 2 - 3 people
Ingredients:
2 head cos lettuce (yau mak)
2 cubes preserved beancurd (foo yu) in sesame oil and chili
3 cloves garlic (chopped finely)
2 birds eye chili (cili padi)
1 tablespoon cooking oil
2 tablespoon water
Directions:
1. Heat wok and saute garlic and chili.
2. Turn the heat to medium low and add preserved beancurd and water in wok. Stir until it dissolves into thick liqiud.
3. Turn heat to medium and add cos lettuce. Stir for 2 mins (do not overcook). Plate it and serve hot.
