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.