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.

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.

Kale with Tofu and Mushroom

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.

Foo Yu Yau Mak (Cos Lettuce with Preserved Beancurd)

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.

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.