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
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
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
