Ingredients:
150 g pork belly (sliced into 1 cm bite)
1 bunch of Chinese preserved vegetables (cleansed and coarsely minced)
2 garlic cloves (minced)
1 tsp of fresh minced ginger
1-2 tsp sugar
1 tsp light soy sauce
1 tsp sweet soy sauce
a few dashes of white ground pepper
1 tbsp of oil
How to:
heat your oil in a frying pan for 1 minute. Add in garlic and ginger. Stir-fry till fragrant
add in the pork belly and stir-fry until half-cooked. Add in preserved vegetables
add in 1 tsp of sugar, soy sauce, sweet soy sauce, and white pepper. Stir-fry for another 2 minutes.
taste! if it is too salty (due to variable saltiness of the preserved vegetables) add in another 1 tsp of sugar.
serve for 2
Ingredients:
150 g squid cubes
1 egg (beaten)
½ cup of tapioca starch1 tsp salt
½ tsp ground black pepper¼ cut of red capsicum (sliced)¼ cut of green capsicum (sliced)1 tbsp oyster sauce
3 tbsp plum sauce
60 ml of water
cooking oil
How to:
in a bowl, mix the tapioca starch, salt, and black pepper. Dip each squid cubes in the beaten egg and coat evenly
heat your oil (~1 inch deep) for 1 minute and deep fry the coated squid cubes until golden brown. Set aside
heat 2 tbsp of oil in a frying pan for 1 minute. Add in the red and green capsicum slices. Stir-fry till fragrant
add in oyster sauce, plum sauce, and water. Stir twice. Add in the fried squid cubes and toss until all are even coated with sauce
serve for 2
Ingredients:
1 pack of wonton skin - about 40-50 pieces
200 g lean pork
200 g prawn (deveined and deshelled)
2 water chestnuts
1 tsp of minced ginger
1½ tbsp of Abalone/Oyster sauce
1 tbsp of light soy sauce
1 tbsp of Chinese red wine/shaoxing
1 tbsp of black vinegar
1 tsp of salt
1 tsp of sesame oil
a few dashes of pepper to taste
oil for deep frying (~1 inch deep)
How to: except for the wonton skins and cooking oil, place all the ingredients in a food processor and minced well
take 1 tsp of the filling and place in the middle of the wonton skin. Wet the edges of the skin and fold into a triangular shape (like a samosa). You may stop at this stage, unless you want a fancier look . Pull the two edges together and wet the tip to hold
heat your oil for about 1 minute. Deep fry the wontons per batches until golden brown - for healthier option, you may steam/boil the wontons :)
Ingredients:
200 g chicken thigh fillet (cleansed and cut into thin pieces)
1 red chili (deseeded and minced)
2 cloves of garlic (minced)
1 tsp of Morrocan spice
2 tbsp of olive oil
a dash of ground black pepper
a pinch of salt
How to:
in a big bowl, mix all the ingredients and marinate for at least 1 hour
heat your frying pan for (~1 minute). Pan fry the chicken fillets piece by piece with all the marinade until cooked (~5 minutes)
serve for 2
Ingredients:
3 medium eggs (beaten)
1 tsp dashi / Japanese fish stock ½ tsp salt1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
1½ cup of water
Filling:
4 dried Shitake mushrooms (soaked and sliced)
100 g of chicken thigh fillet (cut into bites)
4 oysters - should be using Naruto/Japanese fish cake but I don't have it
How to:
divide the mushrooms, chicken, and oysters into 4 portions. Place each portion into a porcelain cup/bowl
mix all the ingredients together in a big bowl. Pour into the 4 cups/bowls
preheat your steamer. Lower the heat, and steam the egg mixture for 15-20 minutes. Use a toothpick to test whether the chawanmushi is done or not
serve for 4
Ingredients:
1 tbsp dried shrimp
1 cup of cut green beans (~1 inch long)
1 small shallot onion (minced)
1 red chili (deseeded and minced)
1 tsp shrimp paste/belacan
70 ml water
2 tbsp of cooking oil
How to:
microwave the belacan for 20-30 seconds to roast it a bit for enhanced fragrance. Add the water and mix well
heat your oil in a frying pan. Saute the onion, chili, and dried shrimp till fragrant
add in the green beans and stir-fry for 3 mins
add in the belacan sauce. Simmer for another 3 mins
serve for 2
