Braised Soy Sauce Chicken With Ginger Scallions Sauce

Braised Soy Sauce Chicken With Ginger And Scallions Sauce

Ingredients

1 Medium Free Range Chicken (about 1.8 kg)
3 Tbsp Peanut Oil

Marinate
1 Tbsp Ginger Juice
2 tsp Ground Sichuan Peppercorns
2 Tbsp Sugar
¾ Cup Light Soy Sauce
½ Cup Dark Soy Sauce (not caramel sauce)

Ginger And Scallions Sauce
1 /2 Tbsp Finely Chopped Ginger
4 Scallions, sliced thinly
1 tsp Sea Salt
4 to 5 Tbsp Peanut Oil

Method

Marinate the chicken with half of the marinate mixture for at least 5 hours or overnight.

Preheat the oven to 400˚F. Drain and pat dry the chicken, discard the marinate mixture.

Brush the oil all over the chicken and roast in the oven for about 30 minutes.

In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions and salt. Stir well to combine and set aside.

Bring the reserved marinate to a boil and add the roasted chicken. Bring it to a boil and let simmer for about 40 minutes. Then switch off the heat and let the chicken sit in the sauce for another 2 hours. Serve the chicken at room temperature with some ginger and scallions sauce.

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Steamed Fish With Soy Sauce

Steamed Fish With Soy Sauce

Ingredients

2 Barramundi Fillets (about 340 g) or 1 Medium Whole Fish
4 Slices of Fresh Ginger, julienned
2 Stalks Scallions, chopped or julienned
1 Red Chili, julienned
Fresh Coriander, chopped
1 ½ Tbsp Soy Sauce
1 Tbsp Chinese Cooking Wine (Shaoxing)
1 tsp Sesame Oil
3 Tbsp Peanut Oil

Method

Combine the fish with ginger, scallions, chili, soy sauce, wine, and sesame oil and steam on a high heat until they are cooked.

Then heat the peanut oil on a moderate to high heat. Carefully, pour the hot oil over the cooked fish. Top the fish with coriander leaves and serve immediately.

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Scallops With Black Bean Sauce

Scallops With Black Bean Sauce

Ingredients

12 Sea Scallops (about 380 g)
1/2 Red Bell Pepper, finely diced
1/2 Green Bell Pepper, finely diced
1 Small Onion, finely diced
2 Cloves Garlic, thinly sliced
1 tsp Minced Ginger
2 Tbsp Fermented Black Bean Sauce
2 Scallions, chopped

Sauce
1 Tbsp Soy Sauce
1 Tbsp Chinese Cooking Wine (Shaoxing)
1 tsp Corn Flour
A few dash of white pepper
9 to 10 of Tbsp Water

Method

Heat the oil in a wok over a high heat. When the oil is hot, add the scallops and cook on both sides. Remove the scallops and set aside. Stir in the garlic, chili, ginger and black bean sauce.

Toss in the vegetables and give it a quick stir. Mix in the sauce and scallops.

Bring the sauce to a quick boil and season with sea salt. The sauce should be thickened and the vegetables are cooked but still firm. Serve immediately.

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Stir-Fry Rice Pasta

Stir-Fry Rice Pasta

Ingredients

1 Pack (400 g) Dried Rice Pasta, soaked for 12 hours
3 Medium Leeks, sliced
150 g Peeled Prawns
1 1/2 Tbsp Dried Shrimps
2 Cloves Garlic, chopped
2 Tbsp Peanut Oil
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
3 - 4 Tbsp Dark Soy Sauce
1 1/2 Cups Chicken Stock/Water
A few dashes of White Pepper

Method

Cook the rice pasta according to the manufacturer instructions.

In a large wok, heat the oil on medium to high heat. Toss in the dried shrimps and cook until they are crispy.

Mix in the garlic and prawns and give it a quick stir and add the oyster sauce. Then add the leeks and continue to stir-fry for about 1 minute.

Add the pasta and chicken stock. Bring it to a boil and season with light soy sauce, dark soy sauce, salt and pepper. Cook until the sauce is thicken and the rice pasta is fully cook. Serve immediately.

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Bubur Cha Cha - Sweet Potato And Yam Pudding

Bubur Cha Cha - Sweet Potato And Yam Pudding

Ingredients

2 Small (450 g) Sweet Potatoes, diced
1 /2 (120 g) Yam, diced
1 ½ Tbsp Sago Pearls, rinsed
1 Tin (400 ml) Coconut Milk
150 ml Water
2 Pandan Leaves
3 Tbsp Sugar or more to taste
A Pinch of Salt

Method

Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine coconut milk, pandan leaves, and water and bring it to a boil. Then add Sago pearls and cook for about 5 minutes.

Mix in the sweet potato and yam and continue to simmer and season with sugar and salt. Serve immediately.

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Stir-Fry Green Beans

Stir-Fry Green Beans

Ingredients

300 g French/Green Beans, halved (about 2 inches in length)
2 Scallions, sliced thinly
3 Tbsp Peanut Oil
8 - 10 Dried Red Chilies, cut into 1/2 inch in length
3 cloves of Garlic, thinly sliced
1/2 inch Ginger, thinly sliced
Sea Salt to taste

Method

Heat 2 Tbsp of oil in a wok over a medium heat. Mix in the green beans and stir-fry for about 8 minutes, until they are cooked and tender. Remove and set aside.

Heat the balance of the oil over a high heat. Toss in the chilies, garlic, ginger and scallions. Stir-fry until the mixture are fragrant. Mix in the green beans and stir until all the ingredients are well combined. Season well with sea salt and serve immediately.

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Manila Clams With Shaoxing Wine

Manila Clams With Shaoxing Wine

Ingredients

1 - 1.2 kg Manila Clams
2 Cloves Garlic, chopped
1 1/2 inches (25-30 g) Ginger, julienned
3 Thai Bird's Eye Chilies, chopped
3/4 Cup Shaoxing Wine
1 Tbsp Peanut Oil
Sea salt to taste

Method

In a wok or a large saucepan, heat oil on high heat. Toss in the ginger, garlic, and chilies and give it a quick stir. Mix in the clams and cook briefly and add in the wine and season with salt.

Close the lid and cook until all the clams are open and serve immediately.

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Stir-Fry Chinese Mustard-Gai Choy

Stir-Fry Chinese Mustard-Gai Choy

Ingredients

600 g Young Chinese Mustard/Gai Choy, cleaned and sliced thickly
3 Cloves Garlic, chopped
1 Tbsp Oyster Sauce
Sea Salt to taste

Method

Heat the oil in a wok and cook garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Toss in the Chinese mustard and stir-fry for about a minute. Add in the garlic, oyster sauce and season with sea salt. Serve immediately.

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Stir-Fry Beansprouts With Salted Fish

Stir-Fry Beansprouts With Salted Fish

Ingredients

400 g Beansprouts, washed and drained
20 g Salted Fish, soak and deep-fried
2 Scallions, cut into an inch in length
2 Red Chilies, sliced thickly
3 Cloves Garlic, coarsely chopped
1 Tbsp Peanut Oil
Sea salt to taste

Method

Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color. Set aside.

Turn the heat on high. Toss in the chilies, beansprouts, scallions and garlic. Stir-fry for about 30 to 40 seconds and mix in the salted fish and season with salt. Serve immediately.

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Hot And Sour Noodles-Hokkien Lor Mee

Hot And Sour Noodles-Hokkien Lor Mee

Ingredients

200 g Dried Yellow Noodles, cooked and drained (or Fresh Yellow Noodles)
180 g Peeled Prawns
120 g Minced Pork
250 g Chinese Mustard/Choy Sum
2 Cloves Garlic, chopped
8 Cups Chicken Stock
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy sauce (optional)
1 Tbsp Peanut Oil
Sea salt to taste
1 tsp Sesame Oil
White Pepper to taste
2 Tbsp Corn Flour, mixed with 2 Tbsp Water
4 Large Eggs, lightly beaten
Chinese Black Vinegar
3 Red Chilies, sliced mixed with 2 Tbsp Light Soy Sauce

Marinate
2 tsp Light Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Corn Flour
A few dashes of White Pepper
1/4 tsp Sesame Oil

Method

Combine the minced pork with marinate ingredients and mix well.

In a large wok, heat oil on high heat. Toss in the garlic and cook briefly. Add in the chicken stock and bring it to a boil.

Mix in the minced pork (about 1/2 tsp at a time), and prawns. Season the soup mixture with soy sauce and salt.

Add the noodles and vegetables. Bring it to a boil and mix in the corn flour solution. Then stir in the eggs and drizzle with sesame oil.

To serve, ladle the noodle into a bowl and serve with Chinese black vinegar and some chopped chilies.

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Silken Tofu With Crab Meat Sauce

Silken Tofu With Crab Meat Sauce

Ingredients

1 Block (700 g) Silken/Soft Tofu, cut into smaller square
100 g Crab Meat
2 Tbsp Green Peas (Fresh or Frozen)
2 Large Egg Whites
1 Clove Garlic, finely sliced
3 - 4 Finely Sliced Ginger
1/2 tsp Sea Salt or to taste
2 to 3 Dashes of White Pepper
1 Scallion, chopped
2 Tbsp Peanut Oil

Sauce
1 Cup Chicken Stock or Water
2 tsp Chinese Cooking Wine
2 tsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Corn Flour

Method

Heat 2 Tbsp of oil on low to medium heat, gently cook the ginger and garlic until fragrant. Turn the heat to high mix in the green peas and cook briefly.

Add the sauce mixture and bring it to a boil. Then mix in the crab meat and tofu and continue to cook for a minute. Mix in the egg whites and season with salt and pepper. To serve, top it with some chopped scallions.

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Stir-Fry Chinese Spinach-Amaranth-Yin Choy

Stir-Fry Chinese Spinach-Amaranth-Yin Choy

Ingredients

400 g Chinese Spinach/Amaranth/Yin Choy
5 to 6 Dried Chilies
2 Tbsp Peanut Oil
2 Cloves Garlic, thinly sliced
Sea Salt to taste

Method

Wash the Chinese spinach thoroughly, discarding any wilted leaves and coarser stalks. Tear or cut into 10cm sections. Snip the chilies in half or into 2 cm sections, discarding the seeds as much as possible.

Heat the oil and cook the garlic in a low heat until translucent. Set the garlic aside.

Turn the heat on high and add the chilies and stir-fry for 10 - 20 seconds until the oil smells spicy and the chilies are just beginning to turn a darker red. Then add the spinach and garlic. Stir-fry for about 2 to 3 minutes and season with sea salt. Serve immediately.

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Fried Eggs With Bitter Gourd

Fried Eggs With Bitter Gourd

Ingredients

5 Large Eggs
1 Small Bitter Gourd (about 200g) halved, sliced
1/2 Medium Yellow Onion, sliced
1 Red Chili, sliced
1 tsp Light Soy Sauce
Sea Salt to taste
Freshly Ground White Pepper
3 Tbsp Peanut Oil

Method

In a medium size bowl, soak bitter gourd with lightly salted water for about 10 minutes. Drain well.

Beat the eggs together with soy sauce and season with salt and pepper to taste.

Add peanut oil in a wok and heat over high heat and toss in the onions and bitter gourd. Give it a quick stir and until pour in the egg mixture. As soon as the egg has formed is half-cooked and mix everything together. Stir-fry gently until the egg and vegetables are cooked. (Don't overcook the egg: it should remain light and fluffy.) Serve immediately.

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Sago Pudding With Palm Sugar-Gula Melaka

Sago Pudding With Palm Sugar-Gula Melaka

Ingredients

3 liters (12 cups) Water
200 g ( 1 cup) Pearl Sago
200 g ( 1 1/3 cup) Palm Sugar (Gula Melaka), roughly chopped
150 ml (2/3 cup) Water
250 ml (1 cup) Coconut Milk

Method

Bring the water to a boil in a big pan. Sprinkle sago into water and stir to keep the grains moving and prevent them from settling to the bottom of the pan. Cook sago for 10 minutes. Turn off the heat, cover pan and set aside for 10 minutes. By then, the sago should no longer have any opaque bits, indicating that is cooked.

Pour the sago into rinsed jelly molds or small dessert glasses and chill well.

Combine palm sugar and water in a small pan and simmer until sugar dissolves. Cool.

To serve, turn the sago out and spoon on some coconut milk and palm sugar syrup.

(Recipe adapted from Malaysian Cakes & Desserts by Rohani Jelani)

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Five-Spice Pork Rolls - Lor Bak

Five Spice Pork Rolls -Lor Bak

Ingredients

400g Pork (with a little fat attached)
4 Water chestnuts, diced
1/2 onion, diced
1 Tbsp chopped spring onion
1 Egg
1 Large piece Bean curd sheet, cut into 14x7cm each piece
Oil for deep-frying
Deep-Fried Firm Bean curd
Cucumber Slices

Seasoning
1/4 tsp White Pepper
1 tsp Five-Spice Powder (ng heong fan)
1 tsp Sugar
1½ Tbsp light soya sauce
1 tsp Oyster Sauce
1/2 tsp Sesame Oil
1 Tbsp Corn Flour or Sweet Potato Flour

Dipping sauce (combined)
4–5 Tbsp Thai sweet chili sauce
1 tsp Lime juice
2 pieces Peanut Candy (gong t'ng), crushed

Method

Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix.

Marinate meat for at least an hour, or preferably several hours, in the refrigerator.

Put 1–2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.

Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy.

Cut into slices and serve with dipping sauce, deep-fried bean curd and cucumber.

(Recipe adapted from Cyberkuali by Amy Beh)

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Stewed Pork With Tofu Puffs - Tauyu Bak

Stewed Pork With Tofu Puffs - Tauyu Bak

Ingredients

650 g Pork Shoulder, cut into 2 inches chunks
5 Cloves Garlic, Whole
1 Tbsp Light Soy Sauce
5 Tbsp Dark Soy Sauce
4 Cups Water
6 – 8 Large Hardboiled Eggs
1 Packet (90g) Tofu Puffs, halved
2 Tbsp Peanut Oil
Sea Salt to taste

Method

Bring a large pot of water to a boil. Add ½ tsp of salt and blanch the pork for about 2 to 3 minutes. Drain and set aside.

In a large saucepan, heat the oil on high heat. Brown the pork and mix in the garlic. Keep stirring to prevent the garlic from burning. Mix in the light and dark soy sauce and continue to stir until all the pork has been well coated with the sauce. Add the water and bring it to a boil and simmer for 40 minutes.

Then add the eggs and continue to simmer for 25 minutes. Add the tofu puffs and continue to cook for another 15 minutes. Season the stewed pork with salt if necessary. Serve immediately.

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