Flat Rice Noodle / Hor Fun

Ingredients:

• 500 g flat rice noodle/Hor Fun
• 8 flowerettes of broccoli (or any preferred green veg)
• 1 small carrot (sliced)
• 6 squid cubes
• 4 artificial crabs - I prefer scallop, but was run out of it
• 6 cuts of Dory fish fillets
• 4 medium sized prawns (deveined and deshelled)
• 1 tbsp of minced garlic
• 3 tbsp of cooking oil
• 3 cups of water

Seasoning for Hor Fun:

• 1 tbsp sweet soy sauce
• 2 tbsp light soy sauce

Seasoning for Gravy:

• 1 tsp of chicken stock powder
• 1 tbsp of light soy sauce
• 1 tbsp of oyster sauce
• 1 tsp of Thai fish sauce
• a few dashes of white ground pepper
• 2-3 tbsp of corn starch + 3-4 tbsp of water

How to:

• marinate the fish fillets and prawns with a dash of pepper and a pinch of salt for 5 minutes. Dust with tapioca starch and deep fry till golden brown. Set aside
• in a pot, bring to boil 3 cups of water. Add in the removed prawn heads and tails, squid cubes, crabs, and carrot slices. Simmer for 10 minutes. Switch off the fire and add in the broccoli. Set aside
• heat the cooking oil in a non-sticky frying pan. Add in the garlic and stir-fry till fragrant. Add in the Hor Fun and seasoning. Toss till slightly charred. Set aside
• remove the prawn heads and tails from the soup. Set aside the ingredients. Now bring the soup to boil in the used frying pan. Add in the gravy seasoning and corn starch mixture. When the soup has thicken, pour in the beaten egg and switch off the fire.
• divide the Hor Fun and soup ingredients into 2 portions. Pour in the gravy. And finally place the fried fish fillets and prawns on top - we want it crunchy!
• serve for 2

Stir-fry Chicken with Fermented Beancurd

Ingredients:

• 250 g chicken thigh fillets (sliced and cut into 1 inch length)
• 4 dried Shitake mushrooms (soaked and sliced thinly)
• 1 tbsp of minced ginger
• 1 red chili-pepper (thinly sliced)
• 1 spring onion stalk (cut into 1 cm length)
• 1 tbsp of sesame oil
• 2 tbsp of cooking oil

Marinade:

• 1 cube of red fermented beancurd / 红腐乳 (mashed)
• 1 tsp light soy sauce
• 1 tsp Chinese red wine / 绍兴酒
• 1 tsp sugar
• a few dashes of white ground pepper

How to:

• marinate the chicken for at least 1 hour
• heat the cooking oil in a frying pan for 1 minute. Add in ginger and chili-pepper. Stir-fry until fragrant (~1 minute)
• add in the marinated chicken and mushrooms. Stir-fry till cooked (~5 minutes)
• add in sesame oil and spring onion. Stir twice and serve for 2

Soy Sauce Chicken

Ingredients:

• 4 pieces of chicken drumlets
• 1 cup of water
• ½ cup of light soy sauce
• 1 tbsp of dark soy sauce
• 2-3 tbsp of sugar - different brand of soy sauce may have different level of saltiness
• 1 inch of ginger (thinly sliced)
• 3 cloves of garlic (smashed with skin attached)
• 2 star anise
• 1 stalk of spring onion (chopped)

How to:

• mix the water, light/dark soy sauce, and sugar in a non sticky pot. Bring to boil under medium fire
• add in ginger, garlic, star anise, and chicken drumlets. Simmer for 15 minutes - occasionally turn the drumlets
• drain the drumlets, garnish with spring onion, and pour a bit of gravy on top.
• Serve for 2

Lemongrass Chicken 2

Ingredients:

• 400 g chicken thigh fillets
• 2 red chili-pepper (thinly sliced)
• 1 lemongrass stalk (smashed and thinly sliced)
• 2 garlic cloves (finely chopped)
• 1 small red onion (finely sliced)
• ¼ medium sized yellow onion (cubed)
• 1 tbsp chopped spring onion (optional)
• 1 tsp of chicken stock diluted with 70 ml of water
• 2 tbsp of cooking oil

Marinade:

• 2 tbsp fish sauce
• 2 tbsp of fresh lime juice
• 1 tsp sugar

How to:

• marinate the chicken for at least 1 hour
• heat your oil in a frying pan for 1 minute. Saute the chili-pepper, lemongrass, red/yellow onion, and garlic until fragrant
• add in the chicken with all the marinade. Saute until the outer layers are cooked.
• add in the chicken stock. Simmer for another 3 minutes or until cooked
• add in spring onion. Stir 3x and serve :)

You may be interested to view Lemongrass Chicken 1

Pork Belly with Preserved Vegetables

Ingredients:

• 500 g pork belly
• 150 g dried preserved vegetable (梅菜干) - soaked for at least 2 hours with water changed every ½ hour to remove excess salt
• 2 tbsp cooking oil

Marinade:

• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp yellow Chinese rice wine
• ½ cube of red fermented beancurd (红腐乳)
• ½ tbsp black soy bean paste (豆瓣酱)
• 5 garlic cloves (smashed with skin attached)
• 2 star anise

How to:

• marinate the pork belly for at least 1 hour. Pat dry with kitchen towel. Keep the marinade
• heat the cooking oil in a frying pan for 1 minute. Pan-fry the pork belly until the outer layers are cooked. Set aside to chill off
• using the remaining oil, saute the preserved vegetable till vagrant
• cut the chilled pork belly into 1 cm width slices and arrange them in a porcelain bowl. Pour the marinade evenly on the pork slices and cover with preserved vegetables
• steam for 45 minutes

Grilled Button Mushrooms

Ingredients:

• 200 g white button mushrooms (halved)
• 1 tbsp melted margarine
• 1 salted egg yolk (mashed)
• parsley flakes

How to:

• mix the melted margarine with the mashed salted egg yolk
• stick 3 mushrooms together using bamboo stick. Brush with the mix and sprinkle with parsley flakes
• preheat your oven (180 degree Celsius) and grill the mushroom for 15 minutes

Spicy Chicken Drumlets

It's been a while since my last post. I've been more into gardening than cooking lately :) Yesterday, I'm sorta craving for KFC hot wings, and tried my own coating mix. Well, not that I've unlocked KFC recipe.. but it's not bad for an experiment :p

Ingredients:

• 400 g chicken drumlets
• 1 egg (beaten)
• oil for deep frying

Coating:

• 4 tbsp plain flour
• 2½ tbsp rice flour
• 1½ tbsp tapioca starch
• 2 tbsp chicken stock powder
• 1 tbsp coriander powder
• 1½ tsp cayenne pepper

How to:

• in a big bowl mix all the coating ingredients
• deep the drumlets in the beaten egg and coat with the mix. Repeat this procedure 3 times
• heat your oil (~1 inch deep) in a frying pan for 1 minute and fry the drumlets till golden brown

Japanese Chicken Hamburg

Ingredients:

• 300 g chicken breast fillet (coarsely minced)
• ½ yellow onion (finely chopped)
• 1 large egg (beaten)
• ¼ cup soy milk - you can use milk as well
• 1 tsp salt
• ½ tsp white ground pepper
• 6 tbsp breadcrumbs
• ¼ cup of water

Sauce:

• 4 tbsp tomato ketchup
• 4 tbsp Worcestershire sauce

How to:

• heat up 1 tbsp of oil in a frying pan for 1 minute. Saute the yellow onion till fragrant
• mix all the ingredients except the water in a big bowl
• using gloves, make flat round pieces about the size of your palms
• heat another 1 tbsp of oil in a frying pan for 1 minute. Slightly grill the hamburg pieces. When all are done, add in water and simmer for 3 minutes to ensure all the pieces are well cooked. Set aside
• if there are still water residue in the frying pan, remove until about 2 tbsp remain. Add in the sauce ingredients and bring to boil
• pour the sauce over the hamburg pieces
• serve for 4

Korean Spicy Rice Cake

Ingredients:

• half packet of rice cake sticks
• 2 tbsp Korean fermented chili-pepper paste/Gochujang
• 1 stalk of spring onion (cut into 1 inch length)
• ½ yellow onion (finely sliced)
• 1 small carrot (julienned)

How to:

• heat 1 tbsp of oil in a frying pan for 1 minute. Saute onion and carrot till fragrant
• add in a cup of water. Bring to boil
• add in Gochujang and stir well - if you think it is too spicy, add in sugar to taste
• add in rice cake sticks and simmer until the sauce thickens
• add in spring onion and stir well
• serve for 2

Chicken Finger

Ingredients:

• 300 g chicken breast fillet (cut into 1 cm thick pieces)
• 1 large egg (beaten)
• oil for deep frying

Batter:

• 3 tbsp plain flour
• 2 tbsp rice flour
• 1 tbsp tapioca starch
• 1 tsp salt
• ½ tsp white ground pepper
• 1 tsp parsley flakes (optional)

How to:

• mix all the batter ingredients in a bowl
• dip the chicken piece by piece into the beaten egg and then dust with the batter mixture. Repeat this procedure for 3x
• heat up your oil in a frying pan (~1 inch deep) for 1 minute
• deep fry the chicken pieces until golden brown
• serve with Thai sweet chili sauce

Finger Prawn wrapped in Bread

Ingredients:

• 10 medium sized prawns (deveined and deshelled)
• 1 cup of breadcrumbs

Skin:

• 1 large egg (beaten)
• 1 tsp salt
• ½ tsp white ground pepper
• 10 slices of toasts (sides removed)

How to:

• in a bowl mix all the skin ingredients except for the toasts
• dip the toast into the egg mix (do not be too soggy)
• wrap the toast over the prawn and carefully press around to harden it
• roll over the breadcrumbs and set aside
• heat your oil (~1 inch deep) in a frying pan for 1 minute. Fry till golden brown
• serve for 2 with your favorite sauce

Grilled Honey Soy Fish

Ingredients:

• 200 g Dory fish fillet (cut into preferable lengths)

Marinade:

• 70 ml honey
• 50 ml light soy sauce
• 1 tbsp sesame oil
• 1 inch of ginger (grated)

How to:

• in a bowl mix all the marinade ingredients and put to boil in a non-sticky pan. Set aside to cool
• marinate the fish fillets for at least 30 minutes (occasionally flip over)
• preheat your oven (~200 Celsius) and grill for 20 mins (occasionally flip over)
• serve for 2

Mixed Vegetable (Chopsuey)

Ingredients:

• 200 g chicken thigh fillet (cut into strips)
• 3 large shitake mushrooms (sliced)
• 1 carrot (thinly sliced)
• 2 servings of lettuce (cleansed and chopped into edible size)
• 2 garlic cloves
• thickener (2 tbsp corn flour + 3 tbsp water)
• 2 tbsp cooking oil

Sauce:

• ½ cup chicken stock
• 1½ cup water
• 2 tbsp oyster sauce
• ½ tbsp light soy sauce
• ½ tbsp Thai fish sauce
• ½ tsp sugar
• a dash of white ground pepper
• a pinch of salt

How to:

• heat your oil in a frying-pan for 1 minute. Add in the chicken and stir-fry till the outer layer is not pinkish anymore
• add in the garlic and stir-fry till fragrant
• add in the sauce and bring it to boil. Add in carrot and mushrooms. Simmer for 3 minutes
• add in the lettuce and thickener. Mix well
• serve for 2

Indonesian Fried Fish Ball

Ingredients:

• 100 g Dory fish fillet
• 100 g prawn (devein and deshell)
• 3 garlic cloves
• 2 eggs
• 6-8 tbsp tapioca starch
• ½ tsp white ground pepper
• 2 tbsp Thai fish sauce
• 1 tbsp light soy sauce
• ½ tsp sugar
• oil for deep frying

How to:

• put all the ingredients except the oil into a food processor and mince well - Adjust the amount of tapioca starch as you mince at such you can scoop the paste and mold it into a ball
• heat your oil (~1 inch deep) for 1 minute
• oil your palms. Take a spoonful and mold the paste into a ball. Deep fry under small fire for ~15 minutes - under high heat the fish balls are easy to be charred and frying less than 15 minutes the fish balls are likely to get flatten after a while
• serve for 2 with your favorite sauce

Thai Style Roasted Pork

Ingredients:

• 200 g pork belly
• 1 tsp salt
• 1 tsp Chinese five spice powder
• 1 tsp basil flakes
• 6 fresh lime leaves
• 1 red chili-pepper (deseed, devein and chopped)
• 2 shallots (thinly sliced)
• 1 tbsp minced garlic

Sauce:

• 2 tbsp Thai fish sauce
• 1 tbsp Indonesian sweet soy sauce
• a dash of white ground pepper

How to:

• pierce the pork-belly skin with knife thoroughly
• rub the pork-belly with salt and five spice powder
• set your oven to 180 degree celcius and grill the pork-belly for 30 minutes
• warm your frying pan for 1 minute. Pan-fry the pork belly with skin below (without any additional oil) to make the skin crispier for about 3 minutes
• cut the pork-belly into bites. Return them to the frying pan. Add in the remaining ingredients and stir-fry till fragrant
• add in the sauce and mix well
• serve for 2

Kungpo Chicken

Ingredients:

• 200 g chicken thigh fillet (cut into bites)
• 1 palmful of unsalted cashew nuts (optional) - I didn't use here as well (forgot to buy) :p
• 6 dried red chilis
• 1 tsp Sichuan peppercorn
• 2 minced garlic cloves
• 1 tbsp minced fresh ginger
• 2 tbsp cooking oil

Marinade:

• 1 tbsp light soy sauce
• 1 tbsp Chinese rice wine
• ½ tsp salt
• 2 tsp cornstarch

Sauce:

• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tbsp Sichuan dark vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tsp water
• 1½ tbsp sugar

How to:

• marinate the chicken for at least 30 minutes
• heat your oil in a frying pan. Add in dried chili and peppercorn. Stir-fry till fragrant
• add in the chicken. Stir-fry till the outer layers are not pinkish anymore
• add in garlic and ginger. Stir-fry till fragrant
• add in cashew nuts if you have any
• add in the sauce. Mix well and stir-fry for 3 minutes
• serve for 2

Fried Egg Roll

Ingredients:

• 3 large eggs
• ½ cut of small brown onion (finely chopped)
• ½ tsp Japanese fish stock/dashi
• a few dash of white ground pepper
• 2 tbsp cooking oil

How to:

• in a big bowl, whisk the eggs, onion, dashi, and pepper until foamy
• heat your oil in a frying-pan - do not overheat!!! keep the fire low!!!
• pour in one third of the egg mixture into the pan, when it gets firmer roll bit by bit using chopsticks (try to make it square)
• pour another one third (under the egg roll) and follow the previous procedure. Repeat with the remainder
• cut the egg roll into ½ cm wide and serve for 2

Indonesian Sauce Prawn

Ingredients:

• 10 medium sized prawns (deshell and devein) - leave the tails
• ¼ cut of medium sized brown onion (finely chopped)
• 1 tbsp margarine

Marinade:

• 1 tbsp fresh lime juice
• a dash of salt

Sauce:

• 1 tbsp Worchestershire sauce
• 1 tbsp light soy sauce
• 3 tbsp sweet soy sauce
• 1 tbsp Chinese rice wine
• ½ tsp white ground pepper

How to:

• marinade the prawns for 15 minutes
• melt the margarine in a frying pan. Add in the onion and stir-fry till fragrant
• add in the prawns and pan-grill till the outer layer turns pinkish
• add in the sauce. Stir-fry for 1 minute
• serve for 2

Clear Fish Soup with Broccoli

Ingredients:

• 3 cups water
• half bunch of Broccoli (cut into flowerettes)
• 100 g Dory fish fillet (cut into bites)
• 1 tsp Japanese fish stock/dashi
• 1 tsp soy sauce
• 3 garlic cloves (smashed)
• 1 inch of fresh ginger (thinly sliced)

How to:

• bring the water to boil in a pot
• add in all ingredients except the broccoli and turn the fire down a bit. Simmer for 3 minutes
• add in the broccoli and let it simmer for another 1 minute
• serve for 2

Mushroom Chicken Steam Rice

Ingredients:

• 2 tbsp dried shrimps (soaked and cleansed thoroughly)
• 8 medium sized dried shitake (soaked and sliced) - keep the water
• 200 g chicken thigh fillet (cut into strips)
• 1½ cup rice
• 2 garlic cloves (minced)
• 1 tbsp minced fresh ginger
• 2 tbsp cooking oil

Sauce:

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp chicken stock powder

How to:

• rinse your rice and soak it while preparing for other ingredients
• heat your oil in a frying pan for 1 minute. Add in garlic and ginger and stir-fry till fragrant
• add in dried shrimps and shitake. Stir for another 30 seconds
• add in the rice and sauce. Stir-fry for 3 minutes and pour everything into your rice cooker
• mix tap water with the water used for soaking the shitake just now so that it adds up to 1½ cup. Pour into the rice cooker and stir well
• set your rice cooker to steam the rice as per normal
• when it's done. Serve for 2

Taro Fritter

Ingredients:

• 1 medium sized taro (about the size of 2 grips)
• 1½ tsp salt
• a palmful of dried shrimps (finely chopped) - soaked and cleansed thoroughly!
• 2 tbsp fresh ginger essence
• oil for deep frying

How to:

• finely grate the taro using a food processor
• heat a tsp of oil in your frying pan and stir-fry the chopped dried shrimps for 1 minute
• in a big bowl mix all the ingredients together
• using plastic gloves mold the mixture into balls - bare palms will cause itchiness :)
• heat up your oil (~1 inch deep) for 1 minute. Deep fry the taro balls until golden brown
• serve with your favorite sauce

Below is how it looks prior to molding:

Korean Spicy Chicken

Ingredients:

• 200 g chicken thigh fillet (cut into strips)
• 1 tbsp cooking oil

Marinade:

• 2 garlic cloves (minced)
• ¼ cut of medium sized brown onion (minced)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp Korean fermented chili-pepper paste/Gochujang
• 1 tsp sugar

How to:

• marinate chicken for at least 1 hour - best to marinate overnight, sealed and refrigerated
• heat up your oil in a frying pan for 1 minute. Pan fry the marinated chicken till cooked
• serve for 2

Crab Fritter

This is an easy recipe for those craving for late night snacks :)

Ingredients:

• 10 salad crab sticks (julienned)
• 2 shallots (thinly sliced)
• oil for deep frying

Batter:

• 6 tbsp plain flour
• 3 tbsp rice flour
• 2 tbsp Thai fish sauce
• a dash of Japanese fish stock/dashi (optional)
• ice water

How to:

• in a big bowl, add in all the batter ingredients and pour in ice water bit by bit till it is thicken
• in a small bowl, mix 1 tbsp crab slices and 1 tsp shallot slices with 1 tbsp batter
• heat up your oil in a frying pan (~1 inch deep) for 1 minute. Pour in the contents in the small bowl. Deep fry till golden brown
• serve for 2

Hunan Spicy and Sour Chicken

Ingredients:

• 200 g chicken thigh fillet
• 1 cup corn flour
• 4 dried chili (deseed and cut into halves)
• 2 garlic cloves (minced)
• 1 tsp minced fresh ginger
• oil for deep frying

Marinade:

• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 egg

Sauce:

• 1 tbsp ketchup
• 1 tsp rice vinegar
• 1 tbsp light soy sauce
• 2 tsp sugar
• 1 tsp cornstarch
• ½ tsp chicken stock powder
• 4 tbsp cold water

How to:

• marinate the chicken for at least 15 minutes
• dust the marinated chicken with corn flour and deep fry till golden brown. Set aside
• heat 1 tbsp oil in a frying pan for 1 minute. Add in garlic, ginger, and chili. Stir till fragrant
• add in the sauce and stir till thicken
• add in the deep-fried chicken and toss till evenly covered with sauce
• serve for 2

Hunan Braised Tofu

Ingredients:

• 20 small fried tofu puffs (cut into halves)
• 4 dried chili (deseed and cut into halves)
• 2 garlic cloves (minced)
• 1 tsp minced fresh ginger
• ¼ cup of chicken stock
• 1 tbsp light soy sauce
• 1 tsp cornstarch (mix with 2 tsp cold water)
• 1 tbsp cooking oil

How to:

• heat your oil in a frying pan for 1 minute
• add in garlic, ginger, and chili. Stir till fragrant
• add in soy sauce and chicken stock. Bring to boil
• add in cornstarch and stir till thicken
• add in tofu puffs and mix well
• serve for 2

Spicy Calamari

Ingredients:

• 100 g squid tube (cut into bites)
• oil for deep frying

Batter:

• 1 tbsp minced red chili-pepper
• 1 tbsp minced Khaffir lime leaves
• 2 garlic cloves (minced)
• 1 shallot (minced)
• 2 tbsp Thai fish sauce
• a dash of Japanese fish stock/dashi (optional)
• 6 tbsp plain flour
• 3 tbsp rice flour
• ice water for blending

How to:

• mix all the batter ingredients in a big bowl. Slowly pour in the ice water and blend till forming a thick batter. Set aside for 5 minutes
• heat your oil (~1 inch deep) for 1 minute
• coat the squid with batter piece by piece and deep fry till golden brown
• sprinkle some salt and pepper if desired and serve for 2

Indonesian Spicy Anchovy

Ingredients:

• 1 cup dried anchovy (soak in hot water to remove the saltiness)
• 4 shallots
• 2 garlic cloves
• 1 red chilli-pepper - use more if you like it spicy
• 1 fresh tomato
• ½ tsp salt
• 1 tsp sugar
• 1 tsp fresh lime juice
• oil for frying

How to:

• add all the ingredients except the anchovy into a food processor and finely chop
• dry your anchovy using kitchen towel and deep fry for 1 minute
• heat 4 tbsp cooking oil in a frying pan for 1 minute. Add in the sauce and stir-fry till fragrant
• add in the anchovy and stir for another 1 minute
• serve for 2

Pancake

I know there are tonnes of yummy pancake recipes out there. Anyway..

Ingredients:

• 1½ cup self-rising flour
• 1 cup skim milk
• 1 large egg
• 2 tbsp sugar
• 1 tbsp lemon juice
• ½ tsp cinnamon powder (optional)
• grated cheddar cheese or parmesan (optional)

How to:

• mix all the ingredients in a big bowl and whisk using a fork. Leave for 5 minutes
• heat your pan for 1 minute and grease it with margarine
• pour in the pancake mix into the pan for the size of a palm. Sprinkle some cheese on top of it. Flip occasionally and remove when it is lightly charred
• serve with maple syrup or anything you like

Stir-fry Cellophane Noodle

It's another classic recipe that suits every tastebuds. I marinate the chicken first to enhance the flavor :)

Ingredients:

• 200 g chicken thigh fillet (cut into strips)
• 2 knots of cellophane noodle (soak in hot water) - you may use any amount that is sufficient for two
• 1 carrot (juliened)
• ½ red capsicum (cut into strips)
• 2 garlic cloves (minced)
• 6 dried shitake mushrooms (soak and cut into strips)
• 1 cup of any vegetable (cut into bites)
• 2 tbsp cooking oil

Marinade:

• 1 tbsp mirin
• 1 tbsp sake
• 2 tbsp light soy sauce
• 1 tsp dark vinegar

Sauce:

• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp sweet soy sauce

How to:

• marinate the chicken for at least 30 mins
• heat 1 tbsp cooking oil in a frying pan for 1 minute. Add in the chicken piece by piece and panfry till golden brown. Set aside
• add the remaining cooking oil and stir-fry the carrot until it has softened
• add in garlic, capsicum, mushroom, and vegetable into the frying pan. Stir-fry for 1 minute
• add in the cellophane noodles and the sauce. Stir-fry for 3 minutes
• add in the chicken and Stir-fry for 1 minute
• add a few drops of sesame oil. Mix well and serve for 2

Sichuan Eggplant

Ingredients:

• 1 medium sized eggplant (cut into 2 inch bites)
• 2 garlic cloves (minced)
• 1 inch fresh ginger (minced)
• 1 tsp Sichuan peppercorn
• 2 tbsp cooking oil

Sauce:

• 1 tsp cornstarch
• ¼ cup of chicken stock
• 1 tsp chili bean paste
• 1 tbsp dark soy sauce
• 1 tbsp dark vinegar
• 1 tbsp chinese red wine
• 1 tsp sugar

How to:

• heat your oil in a frying-pan for 1 minute
• add in the eggplant and stir-fry till soften
• add in garlic, ginger, and peppercorn. Stir-fry till fragrant
• add in the sauce and stir-fry till thicken
• serve for 2

Fried Sausage Roll

This is a good way to finish off your toasts when they are near expiry date :)

Ingredients:

• 5 slices of toasts (remove the edges) - you may use more, as I only left with 5 :)
• 150 ml milk
• 1 egg
• ½ tsp salt
• ½ tsp ground white pepper
• 1 cup of bread-crumbs

How to:

• beat your egg and mix with milk, salt, and pepper
• dip your toasts, slice by slice into the mixture - Remember, it's a dip not a soak!
• on a plain surface roll the soggy toast over a sausage. Carefully press the toast to harden it a bit
• roll over the bread-crumbs. Set aside for 5 minutes
• deep fry till golden brown
• serve for 2

Stir-fry Fish Ball

This is a dish for lazy people :)

Ingredients:

• 150 g fish balls (cut into coins)
• 1 green chili-pepper (devein, deseed, and cut into slices)
• ½ onion (sliced)
• 2 garlic cloves (minced)
• 2 tbsp Thai fish sauce
• a few drops of sesame oil
• 1 tbsp cooking oil

How to:

• heat your oil in a frying-pan
• add in the fish balls and stir-fry until they turn yellowish
• add in chili-pepper, onion, and garlic. Stir-fry for another minute
• add in fish sauce and stir-fry for another minute
• add in a few drops of sesame oil. Stir twice
• serve for 2

Vegetable Pancake

Actually this is the recipe for Japanese Okonomiyaki, but I omitted many of the ingredients because they are quite pricey :p

Ingredients:

• ¼ cut of small cabbage (coarsely chopped)
• 8 thin slices of pork belly
• 2 large eggs
• 6 tbsp plain flour
• 1 tsp sugar
• ½ tsp salt
• 1 tsp white ground pepper
• 60 cc Dashi stock (Japanese fish stock)
• parsley flakes
• 2 tbsp cooking oil

How to:

• in a bowl, mix all the ingredients except cabbage and pork belly. Leave for at least 1 hour
• heat 1 tbsp cooking oil in a frying pan. Add in the pork belly slice by slice and pan-grill till cooked. Set aside
• add the remaining oil into the frying-pan
• take half of the mixture and mix with the cabbage. Pan-fry for 1 minute
• Pour the remaining mixture over the pancake. Spread the pork slices on top
• Keep on flip over and pan-fry till both sides are brownish (not charred!!!)
• Squeeze Japanese Mayonnaise on top and sprinkle with parsley flakes
• serve for 2

Fish Cake Tofu

Ingredients:

• 10 pieces of hard tofu (cut into triangles)
• 80 g medium sized prawn
• 80 g Dory fish fillet
• 1 small shallot
• 2 garlic cloves
• ½ tsp salt
• ½ tsp white ground pepper
• 1 tsp tapioca starch
• 1 tbsp parsley flakes (optional)
• oil for deep frying

How to:

• using a small fork, create a hollow in the middle of the tofu. Keep the excess
• in a food processor, add in all the ingredients including the tofu excess. Mix well
• take a spoonful and stuff into the hollow
• heat your oil in a frying pan (~1 inch deep) and deep fry till golden brown
• serve with ketchup, chili or sweet soy sauce for 2

below is the picture of how to create the hollow:

Japanese Crab Cream Croquette

Ingredients:

• 6 tbsp crab meat (remove excess water)
• 2 white button mushrooms (coarsely chopped)
• 1 small onion (finely chopped)
• 1 garlic clove (finely chopped)
• ½ tsp salt
• ½ tsp white ground pepper
• 3 tbsp lightly salted butter
• 4 tbsp plain flour
• 1 cup of milk
• 1 egg yolk
• oil for deep frying

Skin:

• 1 cup of plain flour
• 1 egg white
• 1 cup of bread crumbs

How to:

• melt 1 tbsp butter in a frying-pan. Add in onion and garlic. Stir-fry till fragrant
• add in mushrooms and crab meat. Stir for 1 minute and set aside
• melt the remaining butter. Add in the flour. Slowly pour in the milk while stirring. Add in egg-yolk. Stir till forming a dough
• combine with the previous ingredients
• coat your palms with flour. Take a spoonful and round it. Dip in egg white and roll over bread-crumbs
• heat your oil (~1 inch deep) for 1 minute. Deep fry till golden brown
• serve with Japanese mayonnaise for 2

Spinach with Salted Egg

Ingredients:

• 6 bunches of English Spinach (cleansed several times)
• 1 salted egg-yolk (mashed)
• 1 garlic clove (finely chopped)
• 1 tbsp Chinese red wine
• ½ - ¾ tbsp Oyster sauce - depends on the saltiness of your salted egg-yolk
• 1 tbsp cooking oil

How to:

• heat your oil in a frying-pan
• add in the garlic and stir-fry till fragrant
• add in the salted egg-yolk. Stir twice
• add in the spinach. Add in Chinese red wine and Oyster sauce. Stir for 30 seconds
• serve for 2

Chinese Mustard Rice

If you are a busy person who wants a simple yet pleasant meal for everybody. You should try this recipe :)

Ingredients:

• 200 g roasted pork (chopped into small bites) - can be bought at any Cantonese BBQ house
• 2 bunches of Chinese Mustard (cut into 2 inch length)
• 2 garlic cloves (finely chopped)
• 2 tbsp dried shrimp (soaked and cleaned several times to remove any preservatives!!!)
• 2 tbsp sweet soy sauce
• 1 tbsp oyster sauce
• 300 ml water
• 2 cup of rice
• 2 tbsp cooking oil

How to:

• clean your rice and soak in water
• heat your oil in a frying-pan for 1 minute
• add in garlic and stir-fry till fragrant
• add in dried shrimp and roasted pork. Stir for 30 seconds
• add in sweet soy sauce and oyster sauce. Mix well
• add in water and Chinese Mustard. Cover and let it shimmer for 5 minutes
• Remove the water from your rice. Mix with the rest
• Set your rice cooker to steam the rice
• Serve for 4 - I serve with fried egg :)

For those who don't know what is a Chinese Mustard, here is a picture for reference:

Prawn Cutlet

Ingredients:

• 100 g medium sized prawn (deshell and devein) - keep the tails for decoration
• 100 g dory fish fillet
• 2 garlic cloves
• 1 tbsp parsley flakes
• ½ tsp salt
• ¼ tsp white ground pepper
• ½ tsp tapioca starch
• 1 cup of bread crumbs
• oil for deep frying

How to:

• using a food processor, mix all the ingredients except bread crumbs until forming a paste
• oil your palms. Take a spoonful of the paste and round it. Roll over the bread crumbs until thoroughly covered. Place the prawn tail at one end
• heat your oil (~1 inch deep) for 1 minute. Deep fry until golden brown
• serve with Japanese mayonnaise for 2

Mongolian Chicken 2

Ingredients:

• 200 g chicken thigh fillet (cut into bites)
• 1 tbsp minced garlic
• 1 small onion (thinly sliced)
• 1 red chili-pepper (finely chopped)
• 5 curry leaves - you can add more if you like herbal smell
• 1 cup of corn flour
• cooking oil

Marinade:

• 1 egg white
• ¼ tsp salt
• ¼ tsp white pepper
• 1 tbsp sesame oil

Sauce:

• 1 tbsp Hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp chinese red wine
• 1 tsp sugar
• ¾ cup evaporated milk

How to:

• marinate chicken for at least 30 minutes
• dust marinated chicken with corn flour. Deep fry till golden brown
• add 2 tbsp of cooking oil into your frying pan. Heat for 1 minute
• add in garlic, onion, and chili-pepper. Stir-fry till fragrant
• add in sauce and curry leaves. Stir for 1 minute
• add in chicken and mix well
• serve for 2

You may be interested to view Mongolian Chicken 1

Indonesian Sauce Chicken

The original recipe uses whole chicken chopped into small pieces. I don't like to dirty my fingers while eating, so I use chicken thigh fillet instead :)

Ingredients:

• 200 g chicken thigh fillet (cut into bites)
• 1 cup of rice flour
• 1 tbsp lightly salted butter
• ½ small onion (chopped)
• 2 garlic cloves (chopped)
• ¼ cut of lime

Marinade:

• 1 tbsp Worcestershire sauce
• 1 tbsp light soy sauce
• 1 tsp salt

Sauce:

• 1 tbsp light soy sauce
• 3 tbsp sweet soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp chinese red wine
• ½ tsp white ground pepper

How to:

• marinate the chicken for at least 1 hour
• dust the chicken with rice flour and deep fry till golden brown. Set aside
• heat your frying pan and melt the butter
• add in onion and garlic and stir-fry till fragrant
• add in the sauce. Squeeze the lime and add in. Stir for 30 seconds
• add in the chicken and mix well
• serve for 2

Vegetable with Mushroom Sauce

Ingredients:

• 8 flowerettes of cauliflower
• 8 flowerettes of broccoli
• 3 medium sized white button mushrooms
• 1 tbsp lightly salted butter

Sauce:

• 1 tsp black ground pepper - you may add more if you like it fairly peppery
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp sake
• 1 tsp sugar
• 100 ml water - I use the water for boiling the vegetables
• ½ tsp tapioca starch or any thickener

How to:

• blanche the vegetables and set aside
• heat your frying-pan and melt the butter
• add in the mushrooms and stir-fry for 1 minute
• add in the sauce and stir till it has thickened
• pour on top of the vegetables
• serve for 2

Grilled Pork Belly

Ingredients:

• 200 g pork belly (thinly sliced)
• 2 garlic gloves (finely chopped)
• 2 tbsp cooking oil

Marinade:

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp five spice powder
• 1 tsp paprika powder

How to:

• marinate the pork for 1 hour
• heat the oil on a frying pan
• add in garlic and stir-fry till fragrant
• add in the pork slices one by one. Pan-grill till cooked
• serve for 2

Stir-fry Ginger Chicken

Actually this is the recipe for Japanese shogayaki, but I simplify the steps and use chicken instead of pork belly

Ingredients:

• 200 g chicken thigh fillet (cut into strips)
• 1 cm thick of ginger (julienned)
• 1 small onion (diced)
• 2 tbsp corn flour
• 3 tbsp cooking oil

Marinade:

• 1 tbsp mirin
• 1 tbsp sake
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 cm thick of ginger (grated)

How to:

• marinate the chicken for at least 1 hour and dust with corn flour
• heat 1 tbsp of oil on your frying. Add in ginger and onion. Stir-fry till fragrant. Set aside
• add in the remaining oil
• add in the chicken piece by piece and pan-grill until cooked
• add in the previously removed ginger and onion. Stir-fry for 30 seconds
• serve for 2

Salsa Grilled Prawn

Ingredients:

• 10 medium sized prawns
• ½ tsp salt
• a dash of ground black pepper
• 1 tbsp lightly salted butter
• 1 tbsp fresh mint leaves (chopped)
• 1 tbsp fresh corriander (chopped)
• ½ red capsicum
• ½ yellow capsicum
• 2 tbsp lemon juice

How to:

• deshell and devein the prawns
• marinate with 1 tbsp of lemon juice and a pinch of salt
• grill the red and yellow capsicums until charred. Remove the skin and seeds. Dice
• mix the capsicums, mint leaves, corriander, black pepper, salt, and the remaining lemon juice in a big bowl
• heat your frying pan and melt the butter
• pan-grill your prawns until cooked.
• serve with salsa topping for 2

Mongolian Chicken 1

Ingredients:

• 200 g chicken thigh fillet
• 2 garlic cloves (finely chopped)
• 1½ cooking oil
• 1 tbsp sesame oil
• 1 tsp scallion (slivered) - optional (I do not use also since my husband hate it)

Marinade:

• ½ tsp salt
• ½ tsp sugar
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 2 tsp sake
• 2 tsp tapioca starch
• a dash of ground black pepper

Sauce:

• 1 tbsp Hoisin sauce
• ½ tsp crushed dried red chili-pepper
• ½ tsp tomato ketchup
• ¼ cup chicken stock

How to:

• cut the chicken into bites of 1 inch and marinate for 1 hour
• heat your oil in a frying pan and fry the garlic till fragrant
• add in the chicken and stir-fry until the chicken is cooked (outer layer is not pinkish anymore)
• add in the sauce and stir-fry for another 5 minutes
• add in a few drops of sesame oil and scallion and mix well
• serve for 2

You may be interested to view Mongolian Chicken 2