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. 

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.

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.

 

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.