Leek and Roasted Pork Stir-Fry (蒜炒烧肉)

Ingredients

2 Stalk of leek, rinsed and sliced diagonally

Roasted pork, cut into bite-sized

1 Tbsp of chopped garlic

1 Tbsp of cooking oil

50ml water

1 Tbsp of oyster sauce

Method

1. Heat up a wok. Dry-fry the roasted pork till fat released from the pork.

2. Top up 1 tbsp of oil. Saute garlic till fragrant.

3. Add leek and stir fry for few minutes. Pour in water and bring to a boil.

4. Season with oyster sauce. Mix well and stir for a while and dish out.

5. Enjoy!  

Stir-Fry Horfun with Fishcake, Chinese Sausage and Kailan

Ingredients

2 Pc Fishcake, Sliced thinly

2 Chinese Sausage, Sliced thinly

8 Stalks Kailan, Cut to 2 cm strips

500g Horfun

2 Clove Garlic, Minced

Cooking Oil

2 Tbsp Oyster Sauce

4 Tsp Light Soy

Method

1. Heat up oil in wok, add in garlic

2. Add in chinese sausage, fish cake, kailan and horfun. Stir fry for about 3 minutes on high heat

3. Add in oyster sauce and light soy. Mix well.

4. Enjoy!

Stir Fry Cabbage with Bacon and Vermicelli

Ingredients

500g Cabbage, slice thinly

150g Streaky Bacon, Chopped

1 Bundle Vermicelli, pre-soaked in water

2 Cloves Garlic, Minced

2 Tsp Light Soy

Cooking Oil

Pepper to taste

Method

1. Heat up oil in wok, add in garlic.

2. Add in Bacon and stir fry for 1 minute

3. Add in Cabbage and slowly stir well in the wok

4. Let the cabbage cook for about 10 minutes, stir fry every once a while

5. Cabbage will release water, so no need to add any.

6. After 10 minutes, add in light soy and mix well.

7. Create a hole in centre of wok, add in the vermicelli

8. Once vermicelli is cook and soft, Serve.

9. Enjoy!

Stir-fry Chinese Round Spinach (苋菜)

Ingredient

2 pkt of Chinese Round Spinach (Hin Cai)(苋菜)

4 Cloves of Garlic, minced

Handful of Ikan Bilis, Soaked to soft

Oil

Method

1. Seperate the leaves from the stem of the spinach. 

2. The stems need to break and pull for the membrane to be removed. (Skip this step and you have tougher veg)

3. Heat up oil in a wok

4. Add in Garlic

5. Add in Ikan Bilis and stir-fry for a while to release flavour

6. Add in the Spinach (They will shrink to half portion)

7. Stir Fry them well, add in the ikan bilis water (If you prefer less watery, do not add in water cos spinach release lots of water)

8. Once Spinach soft and done, about 5 mins under high heat, Remove

9. Enjoy!

Chicken, Potato and Carrots Stew

Ingredients

1 chicken, chopped into bite size
4 medium size asian potatoes, cut into thick slices

2 Carrots, cut into thick slices
4 cloves garlic, minced
500ml water
3 tbsp light soy sauce
2 tbsp dark soy sauce


Method
1. Heat cooking oil in a wok, stir-fry chopped garlic.
2. Add in chicken pieces, carrots and potato slices, stir fry for 5 minutes.
3. Add light soy sauce, water, dark soy sauce, cover and simmer for about 30mins
4. Season with salt, drop in sesame oil before dish out.
5. Enjoy

*Update another photo of the dish. My Son loves it so much that he pester me to make it again!*