Steam Minced Pork with Salted Fish

Ingredients

200g minced pork

2 Chinese mushrooms, soak in water till soft, finely chopped
2 Water chestnuts, finely chopped
1 thumb-sized piece of salted fish, rinse and cut into small pieces
1 Tsp grated ginger
Some shredded ginger
Some chopped spring onion (garnish)

Seasonings:
2 Tsp soy sauce
1 Tsp cooking wine
1 Tsp sesame oil
1/2 Tsp sugar

Pinch of salt
Dash of pepper
1 Tbsp water
1 Tsp cornstarch
1 Tbsp cooked shallot oil (to drizzle on top before steaming)

Method

1. Mix the minced pork with the seasonings.  

2.Stir in the chopped mushrooms, water chestnuts, half the salted  fish and grated ginger. 

3.Spread and press the meat patty evenly into a plate. Chill in the fridge for at least an hour.

4.Sprinkle the remaining salted fish and shredded ginger on top of the meat patty. Drizzle with shallot oil. 

5.Steam on high for about 10 minutes.  

6.Garnish with  chopped spring onion and serve immediately.

7. Enjoy!

Angel Hair Pasta with Bacon, Tomatoes and Poached Egg

Ingredients

1 Pkt Angel Hair pasta
250g Good-quality Streaky bacon, cubed
1 Cup chopped onion
2 Cloves Garlic. minced
1 Can Diced tomatoes
Black pepper to taste
1 Tsp red chilli flakes
1 Egg for every serving
Grated parmesan cheese, to taste

Method

1. Cook pasta according to taste and done-ness (2 mins), drain and set aside.
2. Cook bacon in a large frying pan over medium heat.

3. Add onion and garlic until browned for 5 minutes.

4. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half. Poach egg by cracking in boiling water for 2 mins.

5. Add pasta, stir to coat, and transfer to a bowl. Scoop egg on top of pasta.

6. Sprinkle with parmesan.

7. Enjoy!

Roast Tom Yum Chicken Wings

Ingredients

20 Chicken Wings

1 Red Onion

Pepper to taste

Ready made Tom Yum Sauce

Method

1. Marinade the wings with the sauce for at least 2 hours

2. Pre heat oven to 250 Degrees C

3. Roast wings, with 1 onion for 20 minutes.

4. Enjoy!

Tau Pok, Bean Curd Stick and Chicken Stew

Ingredients

500g Chicken,

12pcs Tau Pok

2 Pc of Bean Curd Sheet, soften and cut into 4 cm lengthwise
3 Slices of ginger
2 Stalks spring onions, cut into 1” in length
4 Tbsp light soy sauce
2 Tsp Chinese cooking wine/ Shaoxin Hua Tiao Wine
A handful of glass noodles, soaked and drained
2 Cups water

Method

1. Add tau pok into a pot of boiling water to soften around 30 mins. Squeeze out as much of water and oil possible from tau Pok.
2. Heat oil in a wok, sauté ginger and spring onions, add in chicken and cook till color changed.
3. Add seasonings and water, when the liquid boils, add in tau pok and beancurd stick, stir well and reduce heat to low and cook until liquid reduced and chicken is tender.
4. Add in glass noodles, mix well. 

5. Serve hot with rice.

6. Enjoy!

Cantonese Beef Stew (廣東燉牛肉)

Ingredients

2 Tbsp oil
1 Small onion, cut into small pieces
4 Cloves garlic
500g beef, cut into small cubes

10 Shitake mushrooms
1 Cup water
1 Carrot, chopped to chunks
2 Sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces
2 Tbps soy sauce
2 Tbps oyster sauce
1 Tsp sesame oil
2 Tbps Shaoxing wine
Pinch of pepper

Method

1. Heat up a pot with the oil and add the onion and garlic, stir-fry until aromatic.
2. Add the beef followed by the carrot, mushrooms and beancurd sticks.
3. Add the water and all the seasonings, stir to combine well.
4. Cover the pot, turn the heat to low, simmer and cook until the beef becomes tender ~ 2 hours.
5. Serve hot with steamed white rice.

6. Enjoy!

Stir Fry Red Spinach with Otah Slices

Ingredients

500g Red Spinach, washed and chopped to 2 cm lengths

2 Cloves garlic, minced

1 Tbsp Light Soy

50g Ready made Otah, thinly sliced

Method

1. Heat up wok with oil and add in garlic

2. Add in Red Spinach and stir fry till they reduce volume to 1/3 of original size

3. Add in light soy and otah

4. Once spinach is done, serve

5. Enjoy!

Steam Fish Fillets with Mushrooms, Tomatoes and Black Beans

Ingredients

2 Sutchi Fish Fillets

1 Large Tomato, Cut to thick slices

5 Shitake Mushrooms, Thinly sliced

1 Tbsp Black Beans

2cm thick Ginger, Shredded

Method

1. Cut fish up into 3 pieces and arrange in a plate

2. Scatter ginger over the fish

3. Lay tomato slices over the fish

4. Scatter mushrooms and black beans over

5. Steam for 20mins

6. Enjoy!

M&M Chocolate Cookies

Ingredients

2 Cups Flour (For best results, I use Bake King's Top Flour)
A pinch of salt
1/2 Tsp baking soda
150g Salted Butter, softened
2/3 Cup Brown Sugar
1/2 Cup Castor Sugar
2 Tsp Vanilla Essence
1 Egg
200g M&M Chocolate

Method

1. Combine the flour, salt, and baking soda, and set aside. (This will be called dry ingredients)

2. Cream butter and sugars. 

3. Add vanilla and the egg and mix to combine. 

4. Add the dry ingredients and stir to combine. 

5. Mix in the M&M chocolate. 

6. Scoop by ice-cream scoop or tablespoonfuls onto a cookie sheet and bake at 200 Degrees C for 15 min.

7. Enjoy!

Butter Broccoli

Ingredients

2 Broccoli Florets

Salt

20g Butter

Pepper to taste

Method

1. Chop up broccoli into similar size florets

2. Boil a pot of water, adding in salt till desired saltiness

3. Add broccoli into boiling water, turn down heat to simmer

4. Cook for 5 minutes

5. Drain

6. In a wok, heat up butter. Once butter melts, toss in drained broccoli

7. Mix well and serve on plate. Sprinkle pepper to taste
8. Enjoy!

Pumpkin and Carrots in Japanese Curry

Ingredients

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes
Half a Pumpkin, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 
Hotdogs

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots and Pumpkin

3. Pour in chicken broth

4. Bring to a boil and lower to medium heat

5. Add in Curry Roux and mix well

6. The curry should be thickened and bubbling away.

7. Add hotdogs and leave it simmering for about 5 minutes.

8. Enjoy!

Stir Fried Egg with Bitter Gourd and Pork

Ingredients

2 Eggs - beaten with a pinch of salt and pepper

150g Ground pork

1/2 Bitter gourd

Marinade for pork

1 Tbsp Light soy sauce

1 Tbsp Dark soy sauce

a little sesame oil

a dash of white pepper

Method

1. Add Marinade to pork and mix well. Set aside. 

2. In a pan heat some oil and fry bitter gourd till cooked, dish up.

3. Add little oil to the same pan, stir fry ground pork until cooked, pour in the cooked bitter gourd, stir fry briefly.

4. Pour in the beaten egg to the pork mixture and stir fry until egg is set.

5. Dish up and serve immediately.

6. Enjoy!

Potato and Egg Salad

Ingredients

2 Russet Potatoes, Diced

2 Hard Boil Eggs, Chopped

2 Tbsp Mayo
1 Tbsp Honey

Pepper

Method

1. Boil potatoes for 10 mins, drain and set aside

2. Make sure all the ingredients are cooled before assembly

3. In a salad bowl, add potatoes and eggs

4. Mix well with the Mayo, honey and season with Pepper

5. Chill in fridge for at least 2 hours

6. Serve Chill

7. Enjoy!

Roast Pumpkin and Carrots

Ingredients

Half a Pumpkin, Cut to cubes

1 Carrot, Chop to pieces

Extra Virgin Olive Oil

Salt

Pepper

1 Tsp Dried Thyme

Method

1. Mix carrot and pumpkin together, tossing them with Extra Virgin Olive Oil and thyme

2. Arrange them nicely in roasting pan. Do not lay them on top of each other.

3. Sprinkle pepper and salt over them (to taste)

4. Pre-heat oven to 250 degrees C.

5. Roast them for 20 mins

6. Enjoy!

Roast Teriyaki Chicken Wings

Ingredients

8 Chicken Wings

1 Red Onion

Pepper to taste

Teriyaki Sauce

1/2 Cup Soy sauce
1/2 Cup Mirin
2 Tbsp Sugar

Method

1. Mix teriyaki sauce together, bring to a boil and simmer for 3 minutes.

2. Allow sauce to cool

3. Marinade the wings with the sauce for at least 2 hours

4. Pre heat oven to 250 Degrees C

5. Roast wings, with 1 onion for 20 minutes.

6. Enjoy!