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 starch
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ 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 salt
- 1 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
