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