Siew Yuk (Crackling Roast Pork)

Serves 3 - 4 persons

Ingredients:
For Pork
800g pork belly, skin on
1/2 cup sea salt
1 tablespoon vinegar, for brushing
For Marinade (mix well in a small bowl):
2 tsp five-spice powder
1 tablespoon sea salt (cooking salt)
1/4 tsp white pepper
1 tsp sugar
1 cube red fermented beancurd
1 tsp vegetable oil

Directions:
1. Clean the skin of pork belly by using a sharp knife to scrap top layer of gunk off and also using tweezers to pull out any remaining hair on the skin.

2. Rinse the pork under the tap and drip dry. Then, pat dry all over with a few paper towels. Place on a chopping board, and poke holes all over the skin, as many as you possibly can using the tip of a sharp knife.

3. Turn the pork over skin side down. Rub the marinade all over the meat, including the sides of the pork.  Avoid getting any on the skin.

4. Carefully turn the pork over onto a clean plate, skin side up. Check that the skin is dry, if not pat well with paper towel.  Rub 1 tablespoon salt all over the skin until evenly covered.  This will draw out the moisture. Place the pork in the fridge, uncovered, for 2-4 hours.

5. Preheat oven to 220°C. Place a large piece of aluminum foil onto a baking tray and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.

6. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes.

7. Take the pork out of the oven and remove the top layer of sea salt from the pork belly. Turn oven to grill function, and position a roasting rack in the lowest position. Unfold the foil, place the pork belly on the rack and put it back into the oven for 15 minutes to crisp up.

8. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes, and then slice (with a very sharp cleaver). Serve hot.

Sweet and Sour Fish

Serves 3 - 4 persons

Ingredients:
For fish:
600g boneless fish fillet (cut to 1"-2" pieces)
2 tablespoon corn flour
2 tablespoon flour
2 cups cooking oil

For sauce:
1 cup pineapples (cubed)
60g cucumber (cubed)
60g capsicum (cubed)
40g onions (quartered)
2 cups tomato sauce
1/2 cup chili sauce (optional)
1/4 cup rice vinegar
1/2 tablespoon Worcestershire sauce 
1 tablespoon sugar
1/2 cup water 
1/2 tablespoon corn flour

Directions:
1. In a large mixing bowl, coat fish fillet pieces with flour and corn flour evenly.

2. Heat oil in wok, then deep fry fish fillet pieces for 8 minutes or until golden brown. Turn them half way to ensure even cook. Remove fish fillet pieces onto a plate laced with disposable kitchen towel to absorb excess oil. Leave about 2 tablespoon of oil in wok and discard the rest.

3. Heat wok again to medium and saute onions for 1 minute. Add capsicum, cucumber and pineapples and stir fry for another 3 minutes.

4. In a bowl, add all the other ingredients for sauce and mix well. 

5. Add sauce to the wok and cook for 4-5 minutes until sauce thickens.

6. Add fried fish fillets to wok and stir fry, making sure everything is coated evenly with sauce. Plate and serve.

Chicken & Mushroom Glutinous Rice

Serves 3 - 4 persons

Ingredients:
2 lap cheong/ Chinese sausage (sliced)
100g shiitake mushrooms (sliced)
30g spring onions 

For Chicken marinate:
400g boneless chicken thigh (cut to 4cm strips)
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon corn flour
1 cup water

For Rice:
3 cups of glutinous rice
2 cups chicken stock
1 cup water
20g garlic (minced)
20g ginger (minced)

For Sauce:
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1/4 tablespoon white pepper

Directions:
1. Marinate chicken with dark soy sauce, oyster sauce, sesame oil, corn flour and water. Set aside for 2 hours.

2. Add chicken stock,water, ginger and garlic to washed rice in rice cooker. Make sure level of liquid is sufficient for the number of cups of rice used.

3. Cook for 5 minutes, stir the rice, add lap cheong and mushrooms.

4. Cook for another 5 minutes, stir the rice and add chicken. Cook for 15 minutes and allow rice to stay in rice cooker for another 15 minutes in 'keep warm' mode.

5. Stir and mix well, garnish with spring onions and serve.

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.

Steamed Mince Pork with Salted Vegetables

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.

Pork Spare Ribs and Vegetables Stew

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.