Serves 4 - 5 persons
Ingredients:
For fish:
2 butterflied fish fillet (about 300g each)
1/2 tablespoon salt
1/2 tablespoon pepper
20g fresh coriander
For herb & spice blend:
2 tablespoon honey
2 tablespoon lemon juice
4 tablespoon dried coconut flesh
4 tablespoon garlic (minced)
2 tablespoon lemon myrtle
For vegetables:
12 stalk asparagus
2 medium potatoes (quartered)
1 medium sweet potato (cubed)
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon thyme leaves
1/2 tablespoon rosemary leaves
2 tablespoon olive oil
Directions:
1. Pre-heat oven to 200°C. Lace a baking tray with foil and spray even thin layer of cooking oil.
2. Place potatoes and sweet potatoes on tray. Add half the salt, pepper, thyme, rosemary leaves and olive oil. Toss and mix well. Bake in oven for 20 minutes (flip after 10 minutes).
3. Remove tray, move the potatoes aside and place fish fillets in the middle of tray. Add salt and pepper on both sides.Mix all ingredients for herb & spice blend. Glaze the mix over both side of fish. Place coriander on top of fish.
4. Place asparagus on the sides of the fish (wherever you can find space :D) and add the remainder of salt, pepper, thyme, rosemary and olive oil. Toss and mix well.
5. Place tray back into oven and bake for another 10 minutes. Remove tray, plate and serve.
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.
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 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 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.
