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