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