Ingredients:
- 3 small potatoes (cleansed, peeled, and cubed)
- 1/2 small onion (roughly chopped)
- 1 stalk of scallion/green onion (cut into 1 inch length)
- 1 tbsp minced pork
- 60 ml water
- 1 tbsp cooking oil
Seasoning:
- 2-3 tbsp light soy sauce
- 1 tbsp sweet soy sauce
- a few dashes of white pepper
How to:
- microwave cook your potatoes and set aside
- heat your oil in a non-stick pan
- add in onion and minced pork. Stir-fry till fragrant
- add in potatoes and water
- add in seasoning and taste
- serve as side dish - it tastes good even it's cold!
Ingredients:
- 100 g pork neck/lean (sliced thinly)
- 1 stalk of scallion/green onion (cut into 1 inch length)
- 2 garlic cloves (bruised)
- 1 tbsp cooking oil
Marinade:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp Chinese cooking wine
- 1/2 tsp black pepper
How to:
- in a bowl marinate the pork for at least 1 hour
- heat your oil in a non-stick pan
- add in scallion and garlic. Stir-fry till fragrant
- add in the marinated pork. Stir-fry for about 2 minutes. Do not over-cook, else the meat will be tough!
- serve for 2
Ingredients:
- 200 g pork ribs (chopped into bites)
- 1 small red onion (chopped)
- 2 garlic cloves (chopped)
- 1 small red chili-pepper (sliced)
- a few fresh coriander leaves - optional
Marinade:
- 1 tbsp oyster sauce - I use Lee Kum Kee Choysun
- 2 tbsp sweet soy sauce - I use Indonesian Kecap Manis ABC
- 1 tsp Chinese rice wine - I use Shaoxing wine
- a few dashes of black pepper
How to:
- in a bowl, mix all the ingredients and marinate for at least 1 hour
- preheat your oven (fan-forced) to 200 degrees
- pour all the marinated ingredients into an oven bag. Tied well and remember to pierce a few holes around the top to avoid bursting
- roast for 30 minutes
- garnish with coriander leaves and serve for 2
Ingredients:
- 1 medium sized Asian eggplant (quartered and cut into 1 inch lengths)
- 3 tsp salt
- 2 tsp Sichuan peppercorn
- 1 red chili-pepper (finely chopped) - deseed to reduce hotness
- a thumb of young ginger (finely chopped)
- 2 garlic cloves (finely chopped)
- a small stalk of coriander (coarsely chopped)
- 4 tbsp of cooking oil
How to:
- rub the eggplant with 2 tsp of salt and leave for at least 30 mins - to remove the moisture at such it won't absorb too much oil
- pan-fry the remaining salt and peppercorn without oil until the salt turn grayish
- using mortar and pester grind the salt and peppercorn into powder
- using kitchen towels, dry your eggplant - to avoid oil mess while frying later
- heat your oil in a non-stick frying pan (~1 min). Add in the eggplant. Stir-fry till turned slightly yellowish. Remove and set aside
- add in chili-pepper, garlic, and ginger. Stir-fry till fragrant
- add in the salt-peppercorn powder
- add in coriander
- add back the eggplant and stir well
- serve with jasmine rice for 2
Ingredients:
- 2 serving of wet/dry Chinese Ramen (boiled and strained)
- 200 g of lean pork (sliced thinly) - original recipe is using lamb
- ¼ cut of red bell-pepper (sliced)
- ¼ cut of green bell-pepper (sliced)
- 1 fresh tomato (coarsely chopped)
- 2 red onions (finely chopped)
- 2 garlic cloves (finely chopped)
- a thumb of ginger (finely chopped)
- 1 stalk of spring onion (chopped into 1-inch length)
- 1 tsp of salt
- 1 tsp of chicken stock powder
- ¼ tsp of cumin
- 2 tbsp of tomato ketchup
- 100 ml of water
- 3 tbsp of cooking oil
How to:
- heat your oil in a non-stick pan for 1 minute. Add in onion, garlic, and ginger. Sauté till fragrant (~10 seconds)
- add in pork slices, salt, and cumin. Sauté till the meat changes color
- add in red/green bell-pepper and tomato. Sauté for about 10 seconds
- add in tomato ketchup, chicken stock and water. Let it simmer for 1-2 minutes with lid on while we prepare the Ramen
- add in the Ramen and spring onion. Stir well and serve for 2
Ingredients:
- 6-8 medium sized prawns (deshelled, deveined, and halved)
- 2 tbsp of cubed apple
- 2 tbsp of cubed pineapple
- 3 tbsp of mayonnaise
- 1-2 tbsp of condensed milk
- a squirt of fresh lemon juice
- 1 tsp parsley flakes (optional)
How to:
- bring to boil a cup of water and cook the prawns quickly (lift just after they curled and turned red)
- in a serving bowl, mix the rest of the ingredients
- add in the prawns and mix well
- sprinkle with parsley flakes and serve for 2
Ingredients:
- 300 g of pork belly ( sliced into 3 mm thick) - too thin the slice, you won't feel the meaty bite at all, and do try to find a less fatty one for healthy purpose :)
- 1 cup of tapioca starch
- oil for deep frying
Marinade:
- 1 block of Japanese Kare
- 2-3 tbsp of hot water - the idea is to make a medium thickness Kare paste
How to:
- marinate the meat for at least an hour
- coat the marinated meat with tapioca starch
- heat your oil and deep fry the coated meat until golden brown
- serve with sweet chili or your favorite sauce
