Stir Fry Garlic Prawns

Serves 3 - 4 persons

Ingredients:
400g prawns (deshelled and deveined)
40g garlic (minced)
40g parsley (minced)
1 tablespoon soy sauce
1 teaspoon sesame seed oil
1/2 teaspoon Maggi seasoning
1 tablespoon cooking oil

Directions:
1. Marinate prawns with garlic and parsley for 30 minutes.

2. Heat oil in wok, and stir try prawns for 5 minutes in medium heat until prawns are cooked.

3. Add soy sauce, sesame seed oil and Maggi seasoning. Heat off and mix well. Plate and serve.

Tofu with Pumpkin Sauce (Vegetarian)

Serves 3 - 4 persons

Ingredients:
250g traditional press silken tofu (cubed)
150g butternut pumpkin (small cubed)
4 small white cap/ button mushrooms (quartered)
50g french beans (diced)/ snow peas
1/2 cup chicken style stock (vegetarian)
1/2 tablespoon cornflour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
8 tablespoon cooking oil 
 
Directions:
1. Steam 100g pumpkin for 15 minutes or until soft and mash it. Set aside.

2. Heat 1 tablespoon cooking oil in wok, and stir fry mushrooms for 3-4 minutes. Add remainder 50g small cubed pumpkin and french beans, stir fry for another 2-3 minutes. Remove and set aside.

3. Heat remainder oil in wok and deep fry tofu for 2-3 minutes. Drain and set aside. Leave a tablespoon of oil in the wok.

4. In medium low heat, add the mashed pumpkin into wok and stir fry the puree for 1 minute. 

5. Combine chicken style stock with cornflour, salt, sugar and pepper. Mix well and add into wok. Stir constantly and bring to boil.

6. Once sauce thickens, add cubed pumpkin, mushrooms and french beans and tofu. Mix well, plate and serve.

Stir Fry Shrimp with Scrambled Eggs

Serves 3 - 4 persons
 
Ingredients:
400g shrimp (deshelled and deveined)
3 eggs
40g onion(sliced)
1 tablespoon fish sauce
1 teaspoon white pepper
1 tablespoon corn flour
1/2 cup chicken stock
1 tablespoon cooking oil

Directions:
1. Marinate shrimps with 1/2 tablespoon of fish sauce and pepper. Leave for 15 minutes.

2. Combine corn flour and cold chicken stock. Mix well. 

3. In a bowl, add remainder fish sauce to eggs and beat.

4. Heat oil in wok and reduce heat to medium. Saute onions and stir-fry shrimps for 3 - 4 minutes until it is cooked. Drain and set aside.

5. On medium low heat, add chicken stock in wok for 1 - 2 minutes until stock thickens. Add eggs and mix well for another 1 - 2 minutes until eggs become soft scramble. HEAT OFF.

6. Add prawns and onions into eggs in the wok and stir fry till ingredients are mixed evenly. Plate and serve.

Oriental Pork Patty

Serves 4 - 5 persons

Ingredients:
450g pork mince meat
2 tablespoon light soy sauce
2 tablespoon corn flour
1 tablespoon Worcestershire sauce
1 tablespoon sweet soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon coriander (chopped finely)
1 teaspoon sesame seed oil
1/4 teaspoon salt
1/2 teaspoon white pepper
4 tablespoon cooking oil

Directions:
1. In a big bowl, combine all ingredients except cooking oil.

2. Using hands, make patties and place them on baking paper. Depending on preferred size, you should get about 5 patties.

 

3. Heat cooking oil in pan and reduce heat to medium. Fry patties for 4 minutes each side.

4. Remove from pan and place on plate. Serve with a sauce on the side of your choice. Here I made a garlic and scallion with soy sauce.

Steamed Okra (Ladies Fingers) with Chili Sauce

Serves 2 - 3 persons

Ingredients:
10 okra/ ladies fingers
40g chili sauce (here I used pure chili padi sauce)
2 tablespoon light soy sauce
1 tablespoon cooking oil
20g fried shallot (red onions)

Directions:
1. Cut the head off okra and steam for 12 minutes or until cooked.

2. Place on serving plate, pour oil, light soy sauce and chili sauce over okra.

3. Garnish with fried shallots and serve.

Braised Chicken with Bitter Melon

Serves 3 - 4 persons

Ingredients:
500g chicken drumettes
1 bitter melon (cut into 2" strips)
3 slices ginger (julienned)
1 clove garlic (minced)
1 tablespoon Chinese cooking wine
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon sesame seed oil
1 cup water
2 tablespoon cooking oil

Directions:
1. Heat oil in wok over medium heat. Saute ginger and garlic.

2. Turn heat to high and add chicken. Stir fry for 10 minutes until chicken is cooked.

3. Reduce heat to medium. Add bitter melon and the rest of the ingredients. Simmer for 10 - 15 minutes. Add water if gets too dry.

4. Add a dash of white pepper and serve.