Braised Pork Belly with Egg and Tau Kwa (豆油肉)

Ingredients

400g Pork Belly

Hard Boiled Egg 

2 Tau Kwa

卤汁 (Braising Liquid)

1.5L Water  

1 head of Garlic, skin-on

1 Cinnamon stick 

3 Star Anise  

2 Tbsp Dark Soy Sauce

3 Tbsp Light Soy Sauce

1/2 Tbsp White Sugar 

1/4 Tsp Ground White Pepper

Method 

1. Combine all 卤汁 (Braising Liquid) ingredients in a pot and bring to a boil.

2. Bring to a simmer and add in pork belly

3. Simmer for 1 hour

4. Remove pork belly from 卤汁 (Braising Liquid) and add in tau kwa.

5. Cook tau kwa for 5 mins in 卤汁 (Braising Liquid).

6. Chop up the pork and tau kwa and serve with egg over some 卤汁 (Braising Liquid). 

7. Enjoy!  

Braised Chicken with Mushrooms

Ingredients

2 drumsticks and 3 wings or half a chicken, chopped to pieces
10 chinese mushrooms, soaked in water till soft 

15 slices ginger

3 cloves garlic, lightly crushed or thinly sliced

1 tbsp hua diao wine

3 tbsp soy sauce

3 tbsp dark soy sauce

1 tsp sugar

Salt to taste

Method

1. Cut chicken into pieces, marinate with soy sauce

2. Heat up 2-3 tbsps oil, stir-fry ginger and garlic until fragrant. 

3. Add in chicken pieces and stir-fry for few minutes.

4. Add in hua diao wine, soy sauce (from the marinade), dark soy sauce, sugar.

5. Stir-fry for 1 minutes. Add mushrooms. Cover and simmer for 20 minutes.

6. Open the lid every 5 minutes and stir-fry. Add water if necessary. 

7. Add salt to taste. 

8. Enjoy! 

Braised Chicken with Potato, Carrot and Mushroom

Ingredients

2 chicken thighs, cut into pieces

2 cloves garlic,  chopped

5 slices of young ginger

1 Tbsp sesame oil

2 Tbsp oyster sauce

1 Tbsp soya sauce

1 Tbsp dark soya sauce

Few Shitake mushrooms

1 Carrot, chopped

1 Potato, sliced thickly 

1 cup water

Salt, sugar and pepper to taste

Method

1. Heat some oil and sesame oil in a wok. Saute garlic and ginger till fragrant.

2. Add in chicken, carrots and potatoes and stir fry for 5 minutes.

3. Add in the rest of the ingredient : oyster sauce, soya sauce, dark soya sauce,  mushroom, water. Bring to a boil and lower the flame to let it simmer for 20 minutes.

4. Season with pepper. 

5. Dish up and garnish with spring onions.

6. Enjoy! 

Braised Broccoli with mushroom, tau pok, carrot and beancurd skin

Ingredients

1 Broccoli, cut into chunks

4 pieces Shitake mushroom, sliced to half

1 piece bean curd skin, break into smaller pieces, soaked and drained

3 piece tau pok, cut to squares 

1 carrot, chop to chunks 

3 cloves garlic

Seasonings

3 Tbsp oyster sauce

2 Tbsp light soy sauce

1 Tbsp hua diao wine

1/2 Tsp sugar

3/4 cup of corn flour mixture (mix 3/4 cup of water with 1 tablespoon of corn flour)

Method

1. Heat a wok with 2 tablespoon of oil.

2. Add in the garlic to stir fry until fragrance.

3. Add in the carrots, mushroom, bean curd skin, tau pok and seasoning

4. Bring to a boil then simmer for 10 minutes.

5. Add in the broccoli and cook for another 5 minutes. 

6. Enjoy! 

Braised Chicken with Potatoes

Ingredients

3 medium size potatoes, quartered

2 small onion

Half a Chicken, Chopped

1 1/4 cup water

Marinade

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp sugar

1 tsp sesame oil

1 tbsp corn flour

Seasoning

1 tbsp light soy sauce

1 tbsp dark soy sauce

1/2 tsp sugar

Method:

1. Marinate chicken with marinade sauce for about an hour. Do not discard the marinade after that.

2. Heat about 1 tablespoon of oil in a pan, Fry potatoes till golden brown. Dish up and set aside.

3. Leave about 2 tablespoon of oil in the pan and fry the chicken till fragrant. 

4. Add in the remaining marinade and seasoning. Stir-fry for a while. 

5. Add the potatoes and onion into the pot.

6. Add water into the pot. Bring to a boil and lower the heat.

7. Simmer for 45 mins.

8. Enjoy

Braised Chicken with Celery and Garlic

Ingredients

6 Chicken thighs with skin and bone 

2 Tbsp olive oil

10 Garlic cloves, halved

3 Celery ribs, cut crosswise into 1-inch pieces

1 Carrot, Sliced thickly 

1 Cup dry white wine

1 Cup water

Method

1. Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper. 

2. Heat oil in a pan over medium-high heat until it shimmers. 

3. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.

4. Cook garlic, carrot and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. 

5. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. 

6. Add water and bring to a simmer.

7. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes.

8. Enjoy!

Shanghai Style Braised Pork Belly

Ingredients

500g Pork Belly, cut into 3 cm cubes

1 Potato, cut into 1 cm cubes

4 cloves Garlic

6 slices Ginger

2 Tsp Black Rice Vinegar

1 Tsp Shaoxing Wine 

2 Tsp Sugar

3 Tsp Dark Soy

1 1/2 Tsp 5 Spice Powder

1/2 Tsp White Pepper Powder

400ml Water

Method

1. Blanch Pork Belly  in boiling water for 1 min, drain and add in a wok.

2. In the wok, add in all other ingredients and bring to a boil.

3. Once boiled, lower heat to simmer for 45 mins

4. Check the water level every once awhile. It should reduce to about 1/3.

5. Enjoy! 

Braised Pork Belly with Egg (醬油炆豬肉)

Ingredients

豬腩肉連皮 470克

蒜頭（切片）1粒

蔥（切段）2棵

紹酒 2茶匙

冰糖 18克

生抽（醬油）2湯匙

老抽 2茶匙

水 1杯

熟雞蛋（剝殼）3隻

Method

1. 把豬腩肉切成 1至1½吋闊方塊。

2. 用中大火燒熱鑊或深鍋，放下少許油（因為豬肉會出油份，不用下太多油了。）

3. 把兩面煎至微黃色。加蒜片 在鑊中央爆香，炒勻。倒進酒，加生抽，老抽，水及糖。煮滾後，加蔥，蓋好，轉小火炆至豬肉軟稔，汁收乾一大半，加入雞蛋，浸煮至上色，即成。

4. 如果喜歡醬油 汁更清更滑，可隔走蒜片和蔥。

5. 上碟，趁熱享用。

Braised Egg Tofu with Minced meat and Prawns

Ingredients

2 Pkt Egg Tofu

150g Mince Meat (Pork)

10 Prawns

3 Cloves Garlic, minced

2 Tbsp Oyster sauce

1 Tsp Light Soy

1/4 Cup Chicken Stock

Pepper to taste

Cooking Oil

Cornstarch + Water

Method

1. Slice egg tofu to 1 cm thick and deepfry till golden brown

2. Add in mince meat and prawns, stir fry for 1 min

3. Add in Oyster sauce, light soy and chicken stock and bring to boil

4. Add in tofu, bring to a simmer and slowly stir in cornstarch water (To desired thickness).

5. Enjoy!

Braised Mushrooms with Spinach

Ingredients

1 Tsp Oyster sauce

1 Tbsp Soy sauce

1 Tsp Sugar

1 Tsp Sesame oil

1/2 cup water(Use water that soaked the mushrooms)

1 Tsp rice wine

14 Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry

Cooking Oil

1 Tsp Cornstarch

1 Pkt Spinach

Method

1. In a small bowl, combine oyster, soy sauce, sugar, sesame oil, water and rice wine. 

2. Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil.

3. In a wok, heat the cooking oil over medium heat

4. Add mushrooms, and stir-fry for 2 minutes. 

5. Add sauce mixture, and reduce heat to low. 

6. Cover, and simmer for 20 minutes

7. In a small bowl, combine cornstarch with 2 teaspoons water, and mix well.

8. Just before done, Add cornstarch mixture to the mushrooms.

9. Stir gently for 30 seconds, until mushrooms are glossy. 

10. Add the spinach to the boiling water, and blanch until cooked. Drain well and arrange on a platter. 

11. Lay the mushrooms over the spinach and pour the thickened gravy all over.

12. Enjoy!

Braised Chicken with Ginger & Wine

Ingredients

4 Chicken drumstick, chopped into bite size pieces 

5 pieces of woodear (soaked in water, then sliced into bite size portions)
Knob of Ginger, julien
1/2 cup water
3/4 cups of Rice wine
3 Tbs cooking oil
2 Tbs sesame oil

Light Soy

 

Method

1. Heat your wok till hot and add in vegetable oil and sesame oil
2. Stir fry the ginger till brown and fragant
3. Add in chicken and woodear and stirfry until cooked
4. Add in 1/2 cup water and reduce heat to just below boiling point
5. Add in Rice wine and simmer for half hour
6. Add in light soy to taste just before serving.

7. Enjoy! 

Braised Soya Sauce Mushroom Chicken

Ingredients

 
3 pieces chicken thighs/drumsticks
5-6 Chinese mushroom
4 cloves of garlic crushed
Few slices of ginger, shredded
150ml of water

Sugar to taste
 

Marinade

1 tbsp of Chinese cooking wine

3 tbsp of light soy sauce
2 tbsp of dark soy sauce
1 tsp of sesame oil

Method

1. Clean chicken and pat dry with kitchen towel. Marinate chicken for 15-20 minutes.
2. Clean Chinese Mushrooms, pre- soak for at least an hour. Discard stalks.
3. Heat oil, add in garlic and ginger and fry until fragrant.
4. Add chicken along with marinade and stir fry for about 5 minutes, add in Chinese mushroom and stir well.
5. Pour in water and mix well, high heat boil for 5 minutes then reduce heat.
6. Leave everything to simmer for about 20 minutes, stirring occasionally.
7. Enjoy

Braised Squid in Soya Sauce

Ingredient

400g Squid, cleaned and washed

1 Tbs Dark Soya Sauce

1 Tbs Light Soya Sauce

1 Tbs Sugar

Oil

Minced Garlic

Red chilli for decoration

Method

1. Mix the squid, dark and light soya with sugar to marinade for about 2 to 3 hours

2. Heat up oil and add minced garlic

3. Pour the squid with marinade and stir fry

4. Once sauce thickens and squid is cooked through, remove

5. Enjoy!

Braised Red Snapper in Dark Soya sauce

Ingredient

600g Red Snapper Fillet (Must be Fresh)

1 tbsp shredded ginger
1 tbsp finely chopped garlic

Red chilli for Decoration 

Oil

Sauce

1 tbs light soya sauce

1 tbs dark soya sauce
1 tbs oyster sauce
1 tsp salt

1 tsp sugar
1 tsp sesame oil
100 ml water

Method

1. Steam Fish fillet with ginger strips for 20 mins

2. In a saucepan, sautee the garlic in oil 

3. Add in the sauce mixture and warm through

4. Once fish is done, remove from steamer and add to sauce

5. Once the sauce has penetrated the fish and is bubbling, remove and serve

6. Enjoy!

Braised Bittergourd with Prime Ribs (苦瓜燜排骨)

Ingredients

Bitter gourd 300 g
Pork Ribs/Prime Ribs 500 g
2 Potato
1 Onion
1 Parsley root
3 tablespoons Salted Bean Paste (豆醬)
1 tsp dark soy sauce
2 tbsp soya sauce
1 teaspoon sugar
Pepper to taste

Method

1. Cut the bitter gourd and peeled potatoes 

2. Stir fry the onions and parsley root till fragrant

3. Add Ribs, bitter gourd and potatoes and fry for 1 minute

4. Add 豆醬, dark and light soy, sugar, then add 450ml of water. 

5. Bring to a boil and then simmer for 30-40 minutes on a small fire 

6. Garnish with Parsley leaves

7. Enjoy!

Braised Pork Belly with Tau Pok and Tau Kwa

Ingredients

2 tbsp Oil

2 tbsp Sugar

6 clove Garlic

2 tbsp Light Soy

4 tbsp Dark Soy

1/2 tsp Salt

225ml Water

600g Pork Belly, Hair removed

10 Tau Po, small

2 Tau Kwa

2 Hard boil eggs

Method

1. In a wok, heat up the oil and add in sugar and caramelize to a light golden brown

2. Add Garlic and cook a moment.

3. Add light and Dark Soy, Salt and water and bring to a boil

4. Add Pork Belly and cook on high for 20 mins

5. Add in Tau Pok, Tau Kwa and Eggs

6. Bring to a low flame, and simmer for 30 mins

7. Slice up the Pork Belly

8. Enjoy!