Baby Kailan with Shimeji Mushroom

Chinese Broccoli and Shimeji Mushroom

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 2 packet of Chinese broccoli/ baby kai lan  (cut and washed)

- 1 packet of Shimeji mushroom, (cut away the roots & wash clean to remove soil)

- 1 tbsp of minced garlic

Sauce, (mix well together) 

- 1 tbsp of Chinese cooking wine

- 2 tbsp of Oyster sauce

- 2 tsp of soya sauce

- 1 tsp of corn flour

- 1/2 cup water

- Salt and pepper to taste

- 1 tsp of sesame oil

(Picture of ingredients used)

Direction

1. Blanch the vegetables in a large pan filled with boiling water for 5 minutes. Drain the water and set aside. 

2. Heat wok with oil and saute the garlic till fragrant. 

3. Add in the Shimeiji mushrooms and stir fry for 3 minutes. 

4. Gradually stir in the suace mixture under low heat and cook till sauce beings to thicken. 

5. Add salt and pepper to taste. Turn off the stove. 

6. Place the vegetable neatly on a serving plate and pour the sauce all over it. 

7. Serve Hot. 

Sizzling Thai Tom Yam Soup

Spicy Sexy Red Thai Tom Yam Soup 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 big yellow onion, (cut into wedges) 

- 1 big purple onion, (cut into wedges) 

- 3 cloves of garlic, (chop coarsely)

- 2 bird's eye chili/ chili padi, (chopped) 

- 2 inch of blue ginger, (sliced)

- 2 stalks of kaffir lime leaf

- 2 large tomatoes, (cut into wedges)

- 1 stalk of chinese parsley

- 1 big lime, (squeezed)

- 2 stalks of lemon grass, (cut into 3 cm strips)

- 3 tbps of chili paste

- 1 can of straw mushroom

- 200g of tiger prawns, (shelled & deveined)

- 200g of squid/ sotong, (cut into strips) 

- 1 tbsp canola oil

- 1 Maggi ikan bilis cube 

- Salt & Pepper to taste

- 4 cups of water 

(Picture of ingredients used)

Direction

1. In a pot, heat the oil and saute the lemongrass, onions, garlic and kaffir lime leaves and chili padi for few minutes or till fragrant. 

2. Add in the chili paste and parsley, fry for 2-3 minutes. 

3. Pour in the water and bring to boil. Put the ikan bills cube in. 

4. Add the straw mushrooms and tomatoes. 

5. Lastly, add in the prawns and squid. Stir well for 3 minutes before turning off the heat. Do not overcooked the seafood.
6. Season with salt and pepper to taste. Garnish with parsley leaves and serve.

The Most Awesome Fried Bee Hoon for Home Parties

Stir Fried Bee Hoon

Prep time: 10 minutes
Cook time: 15 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 packet bee hoon (500g)
- 1/4 round cabbage (shredded) 
- 2 inch of carrot (shredded)
- 3 eggs (beaten, with sesame oil, salt & pepper to taste)
- 200g of medium size tiger prawns, (peeled & deveined)
- 200g of squid, (washed & cut into thin slices)
- 4 chinese black mushrooms, (soak in hot water till soft & slice thinly)
- 100g of pork belly, (slice thinly and marinate with sesame oil, salt & pepper to taste)
- 6 shallots, (slice thinly)
- 3 cloves of garlic, (chopped coarsely)
- 1 piece of fish cake, (cut into thin strips)
- 2 tbsp of dried shrimps, (washed)
- 1 tbsp of salted radish, (chye poh) 
- 200g of bean spouts (washed & plucked) 
- 4 tbsp oil 

- 2 tbsp of oyster sauce

- 2 tbsp of dark soya sauce 

- 2 tbsp of light soya sauce

- 1 tbsp of sesame oil

- 1 tbsp of fish sauce 

- 1/2 cube of maggi ikan bilis stock 

- 1 cup of water 

Picture of the ingredients used

Direction 

1. Soak the bee hoon entirely in water for 30 minutes. Drain and set aside. 

2. Add 1 tbsp oil in a heated pan and pour the beaten egg in. Stir fry til eggs become scrambled. Remove from heat and set aside for use later. 

3. In a big wok, heat the oil and saute shallots, garlic and dried shrimps for 3 minutes or till fragrant. 

4. Add in dried shrimps, mushrooms and pork belly and saute for another 3 minutes. 

5. Put in the cabbage and carrot, stir fry for about 2 minutes and add in the bee hoon. 

6. Fry the bee hoon for 3 min. Add in the water, ikan bilis cube, dark and light soya sauce and oyster sauce. 

7. Keep stirring the bee hoon to ensure even color and taste. 

8. Cook till bee hoon has soaked up all the water. This will takes around 10 minutes. 

9. Add in the scrambled eggs, squid and prawns. Stir fry to mix well or till seafood is almost cooked. 

10. Add in the bean spouts last and mix well with bee hoon. 

11. Finally, season with sesame oil, fish sauce & pepper to taste before turning off the stove. 

12. Dish up and sprinkle chopped spring onions as garnish. 

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients 

- 8 whole rice paper wrappers (bahn trang)

- 8 whole shrimps, (cooked and cut into halves)

- 1 large radish, (cut into thin strips)

- 1 large carrot, (cut into thin strips)

- 16 whole mint leaves

- 16 whole coriander leaves

Direction

1. Dip 1 rice paper wrapper in a bowl of lukewarm water and let it soak until soft. Remove from water and place on a clean surface lined with wet towel. 

2. Place 2 tbsp of shredded carrot and radish over the bottom third of the rice paper making sure that filling is neat and compact. 

3. Lay 2 whole mint leaves lengthwise on top and roll into a cylinder halfway up tucking both sides of the paper in. 

4. Arrange the shrimps halves on top, and lay 2 coriander leaves alongside and roll up to the end. 

5. Repeat this process with the rest, keeping the paper rolls covered with a damp cloth to avoid sheet drying out. 

6. Cut the spring roll into halves and serve with fish sauce for dipping.  

Peking Duck Crepe Rolls

Peking Duck Crepe Rolls 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 6-8 people
Level of difficulty: ©©©©©

Ingredients

- 1/4 roasted duck

- 6 sheets of crepes

(A) Sweet and Sour Onion Chutney

- 4 tbsp of canola oil

- 10 shallots, (peeled and coarsely chopped)

- 50g of tamarind pulp (assam paste) 

- 50g of sugar 

- 4 tbsp of water 

- Salt to taste

(B) Pickled Ginger and Cucumber Relish 

- 100g of japanese rice vinegar

- 100g of sugar

- 2 tsp of salt

- 1 tsp of sichuan peppercons, crushed

- 2 inch of young ginger, (cut into long thin strips)

- 1 whole cucumber, (peeled, seeded & shredded) 

Direction: 

1. Separate the duck meat from the skin and shred the duck meat into strips. Set aside. 

2. Cut crepes into 4 equal squares. 

3. Prepare ingredient (A). Dissolve the sugar, tamarind pulp in water. Set aside. 

4. Heat oil and over medium fire, add the shallots and saute till fragrant or turn golden brown. 

5. Add in the dissolved syrup and simmer till onions are soft and sauce is thicken. Put to cool in a fridge for 20 minutes. 

6. Prepare ingredient (B). Mix all together the ingredients as listed and whisk it till sugar has dissolved. 

7. Stir in the ginger and cucumber. 

8. To wrap, place 1 tbsp of shredded duck meat on the edge of the crepe, spread evenly and top with 1/2 tsp of onion chutney and 1/2 tsp of pickled cucumber & ginger. 

9. Roll it up and arrange neatly on a large dish plate. Enjoy! 

Stir Fry Spinach with Salted Egg Yolk

Stir Fry Spinach with Salted Egg Yolk 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2-3 people
Level of difficulty: ©©©©©

Ingredients

- 1 bundle of chinese spinach
- 1 salted egg, (separate yolk and white)
- 2 tsp minced garlic

- 1 tbsp wolf berries (gou zi)

Thickening:
- 1/4 tsp sugar
- 2 tsp cornflour
- 2 tbsp water

- 1 tbsp soya sauce

Direction

1. Rinse spinach and drain well. Separate stems and leaves. Set aside.
2. Heat oil over medium-high heat in a frying pan. Saute garlic until fragrant.

3. Toss in spinach stems first and stir fry for 3 minutes, followed by leaves and cook til leaves soften. Add in wolf berries and salted egg yolk.

4. Add thickening and cook to your preferred consistency. Quickly stir in salted egg whites.

5. Serve hot.

Stir-fried Pork with Ginger and Scallion

Stir-fried Pork with Ginger and Scallion

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2-3 people
Level of difficulty: ©©©©©

Ingredients

- 300 grams of lean pork loin (thinly sliced or cut into thin strips)
- 3 stalks of spring onion cut into shorter length, (set aside the stems)
- 4 slice of young ginger, thinly sliced
- 1 clove of garlic, (minced)
- 1 tbsp of dark soy sauce
- 1 tbsp of light soy sauce
- Seasoning (salt & pepper to taste)

- 100ml of water
- 1 tsp of corn starch, mixed with 30ml water to make slurry
- 1 tbsp of oil

Seasoning for pork:- 1 tsp of light soy sauce
- 1 tsp of oyster sauce
- Sprinkle of sesame oil
- Dash of grounded white pepper
- 1 tablespoon of corn starch

Direction

1) Rinse pork and cut into thin slices or strips. Marinate with the seasonings above for 20 minutes.
2) Heat wok with oil over high fire. Add garlic, ginger and spring onion stems, fry till fragrant.
3) Add pork into work and stir fry for 1 minute. Drizzle water and reduce heat to medium low fire. Cover wok with lid and simmer for 2 - 3 minutes.
4) Remove lid and increase heat again to stir fry for few seconds. Add in light soy sauce and dark sauce. Stir fry to combine well. Sprinkle sugar and continue stir fry for few more seconds.
5) Reduce heat to medium low fire, add spring onion. Stir fry for 1 - 2 minutes, or till water slightly evaporated.
6) Pour corn starch slurry to thicken gravy and stir fry for few seconds, before heat off.

7) Dish up and serve.

Stir Fry Marmite Chicken

Stir Fry Marmite Chicken 

Prep time: 10 minutes
Cook time: 15 minutes
Serves 3-4 people
Level of difficulty: ©©©©©

Ingredients

- 800g chicken (breast or fillet), chopped into chuck

- 1 tbsp light soy sauce
- Marinate (salt & pepper)

- 1 tbsp sesame oil
- 1 egg yolk
- 4 tbsp cornstarch or potato flour

- 1 yellow onion (cut into wedges)

- 2 cloves of garlic, (chopped)

(A) Sauce

- 3 tbsp Marmite (Marmite Yeast Extract)

- 2 tbsp honey
- 100ml hot water

- 2 tbsp sugar

- 1 tbsp soya sauce

Direction

1. Marinate chicken with soy sauce, salt & pepper and sesame oil for 15 minutes.

2. Heat oil in wok for deep frying chicken.

3. Add the yolk in the marinated chicken and mix well.

4. Coat well with corn starch and put inside the heated oil.

5. Deep fry the chicken for 10 minutes or till golden brown.

6. Put chicken on a kitchen towel to remove the excess oil. Set aside.
7. In a frying pan, add 1 tbsp of oil and saute the garlic, onion till fragrant.

8. Add in Marmite, honey, soya sauce and sugar and add in hot water. 9. When big bubbles formed, add in fried chicken. Stir well for 5 minutes under strong fire for the sauce to be completely absorbed by the chicken.

10. Garnish with spring onions. Serve hot.

Lemon Grass Sambal Steamed Snapper

Nyonya Style Steamed Snapper 

Preps time: 15 minutes

Cooking time: 15 minutes

Serves 2-3 people

Level of difficulty: ©©©©©

Ingredients

- 100g of snapper/ halibut/ sea bass fillet

- Seasoning (salt and pepper)

- 1 tbsp sugar

- 2 tbsp of cooking oil

- 1 big lime, (squeezed)

(A) Lemon Grass Sauce

- 2 Stalks of lemon grass
- 2 Bunga Kantan (ginger flower)
- 5 cloves of garlic
- 5 chilli padi

- 5 red chilli, big

- Tamarind (assam), mix with 2 Tbsp Water

- 5 shallots

- 1 big onion

Direction

1. Marinate the fish fillet with salt and pepper and set aside for 15 minutes.

2. Cut all the ingredients for making the lemon grass sauce into small pieces, and put all in a blender and blend for 5 minutes or till become a mixture.

3. In a heated pan, put oil and saute the lemon grass sauce till fragrant.

4. Add in the sugar and squeezed lime juice and turn off stove.

5. Place the fish fillet on a plate lined with a pandan leaf

6. Pour sauce on top of the fish and steam for 10 minutes in a wok with boiling water.

7. Garnish with chinese parsley and serve hot.

Stir-fried Spinach with Ikan Bilis

Stir-fried Spinach with Ikan Bilis

 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2-3 people
Level of difficulty: ©©©©©

Ingredients

- 1 small handful of ikan bilis (dried anchovies), rinsed and pat dry
- 3 tbsp cooking oil
- 200g round/sharp spinach
- 3 slices ginger, sliced thinly
- 4 garlic cloves, peeled and crushed

Sauce (A) * mix well together *
- 1/4 cup ater
- 1/2 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1 tsp corn starch

Directions

1. Separate spinach leaves and stems. Snap the stem into 5 cm length, pulling and discarding the strings.
2. Heat oil in wok and add in ikan bilis, fry until golden brown and crispy, about 3-5 minutes. Drain ikan bilis from oil and set aside on a kitchen towel to absorb excess oil.
3. Using the remaining oil in the wok, add garlic and ginger. Fry until fragrant.
4. Add in spinach. Stir fry for about 2 minutes until just softened.
5. Add in sauce (A). Stir fry for 3 minutes then cover with lid and let the contents simmer for 30 seconds.
6. Turn off the stove and add in with the previously fried ikan bilis.
7. Mixed well and dish into serving plate.

Mixed Mushrooms with Sliced Pork

Mixed Mushrooms with Sliced Pork

Prep time: 15 minutes
Cook time: 10 minutes
Serves 2-3 people

Level of difficulty: ©©©©©

Ingredients

- 200g pork (tenderloin cut preferred), sliced thinly

- 100g oyster mushrooms

- 3 shitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp cooking oil- 1 Tbsp oyster sauce

Marinade (A)
- 1 tsp light soy sauce
- 1 tsp sesame oil

- Salt and pepper

- 1 tsp cornflour

Garnish

- 2 stalks spring onions (scallions), chopped and sprinkle all over

Directions

1. Marinate the pork slices in the marinade ingredients (A) for at least 15 minutes.
2. Heat oil, saute garlic & spring onions (the white bottom thick portion) to the wok and stir fry till fragrant.
3. Add in shitake mushrooms & oyster mushrooms, stir fry for 3 minutes. Add in the pork slices.
4. Add in oyster sauce and 1 tsp of soya sauce and pepper to taste.
5. Simmer for about 5 minutes and served onto plate.
6. Garnish with some spring onions and fried shallots.

 

Baked Mussels with Cheese

Baked Mussels with Cheese ~ Inspired by Pizza Hut

Cheesy Baked Mussels

Prep time: 15 minutes

Cook time: 30 minutes

Serves 4-5 people

Level of difficulty: ©©©©©

Ingredients

- 1/2 kg Mussels (approximately around 12-18 pieces)

- 200g of Shredded mozzarella and cheddar cheese (mixed together)

- 1 tbsp olive oil

- 2 cloves of garlic (chopped finely)

(A) Butter Garlic White Wine Sauce

- 2 cloves of garlic, (chopped)

- 2 tbsp white wine

- 4 tbsp cream

- 20g butter

- Salt & Black pepper to taste

- Dash of dried parsley

(B) Cheese Toppings *mix well together*

- Salt & Black pepper to taste

- Spring onion, (chopped)

- Mayonnaise

- 10g butter

- 50g of shredded mozzarella and cheddar cheese

Directions

* Preheat oven to 150 Degrees Celsius 10 minutes before baking the mussels

1. Scrub the mussels with a brush, and pull off beards if necessary. Soak mussels in running water for 20 minutes for mussels to "breath" and exhales sands.

2. In a frying pan, add the olive oil and saute the chopped garlic till fragrant.

3. Add in all the cleaned mussels and stir fry for 5 minutes or till shell opened. Add in white wine, salt and black pepper to taste.

4. Turn off the stove and set aside the mussels to cool.

5. In a frying pan, add in butter and saute the garlic till fragrant.

6. Add in the cream, parsley and salt & black pepper to taste. Set aside.

7. Remove the half shell of the mussels and line in a baking tray.

8. Pour the butter garlic sauce all over the mussels.

9. Cover each mussels with the (B) cheese toppings evenly.

10. Sprinkle the shredded mozzarella and cheddar cheese om top of the cheese toppings mixture.

11. Put in preheated oven and baked for 20 minutes.

 

Golden Cereal Prawns

Golden Cereal Prawns

Prep time: 10 minutes
Cooking time: 20 minutes
Serves 3-4 people
Level of difficulty: ©©©©©

Ingredients

- 500g tiger prawns (deveined)
- 2 stalks of curry leaves
- 2 bird's eye chili (chopped)
- 30g butter or margarine
- Corn flour (to coat the prawns for deep frying)
- 1 egg yolk
Cereal Mix
- 200g Nestum original cereal
- 50g Milk powder (please do not use milk in liquid form)
- 1 tbsp sugar
- Salt and pepper to taste

Directions

1. Marinade prawns with salt and pepper for 30 minutes.
2. Heat cooking oil in a wok. Mix the prawns well with egg yolk. Dust with corn flour before putting the prawns in the frying oil.
3. Deep-fry prawns in hot oil for 3-4 minutes till golden.
4. Drain on paper towel and set aside for later use.
5. Melt butter in a wok.
6. Add curry leaves, chopped chili padi and Nestum cereal mix.
7. Quickly stir-fry for 2 minutes, till cereal changes color, feels light and crunchy.
8. Toss in fried prawn. Mix well and remove from heat.

Steamed Herbal Prawns

Steamed Herbal Prawns

Preps Time: 15 mins

Cooking Time: 10 mins

Serves 3-4 people

Level of difficulty: ©©©©©

Ingredients

- 500g large prawns (Remove pincers and feelers)

- 2 tbsp Hua Tiao Wine

- Pinch of salt & pepper

- 5 Honey dates (cut open and remove the seed)

- 5 slices of yu zhu

- 5 slices of dang gui

- 1 tbsp of gou zi

- 1tsp of sesami oil

- 2 tbsp of water

Direction

1. Clean the prawns and cut the feelers. Marinate the prawns with salt and pepper for 15 minutes.

2. Soak all the chinese herbs in the hua tiao wine to absorb the fragrance for 15 minutes.

3. Add in the sesami oil, water & salt and pepper to taste.

3. Spread the prawns evenly on a large plate.

4. Pour the mixture over the prawns.

5. Steam the prawns in the steamer with boiling water for 10 minutes.

6. Garnish with sliced spring onions and serve hot.

Donut Maker

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There’s a special ring to that phrase – “home cooked meals”. It conjures up images of a family setting, fresh foods, warmth, love, healthy eating and comfort.

Mdm Yee's recipes blog was created to provide you with the latest food and recipe blog posts. It was inspired to prepare a nutritious and sumptuous meal that gets everyone together and reconnect.

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