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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Sambal Calamari

Sambal Calamari

Ingredients

400 g Prepared Calamari, sliced into ½ inch thick
1 Small Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
4 Tbsp Peanut Oil
25 g Tamarind Paste mixed with 1/3 cup Water

Sambal Paste
20 Dried Chilies, cut into smaller pieces
2 Cloves Garlic
5 (80 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
2 Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, garlic, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal paste until they are fragrant. Mix in the tamarind mixture and season with sugar and salt.

Turn the heat to high and add the onion and calamari into the sambal mixture. Season with salt to taste and serve at room temperature with Calamansi lime.

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Beef Rendang

Beef Rendang

Ingredients

500 g Lean Beef (use a stewing cut)
1 Cup Grated Fresh Coconut or Dessicated Coconut
15 - 20 Dried Chilies, cut into smaller pieces, soaked in warm water
15 (150 g) Shallots, peeled and sliced
2 cm (1 inch) piece Ginger, peeled and sliced
2 cm (1 inch) piece Galangal, peeled and sliced
3 Stalks Lemongrass (white section only)
1 cm ( 1/2 inch) piece Fresh Turmeric Root, peeled and sliced
600 ml Coconut Milk
200 ml Water
2 pcs Asam Gelugor/Keping (Dried Tamarind Skin)
2 Kaffir Lime Leaves
2 tsp Sea Salt or to taste
2 tsp Sugar or to taste

Method

Cut the beef into slices 2 cm (1 inch) by 3 cm ( 1 1/2 inches).

Prepare the kerisik (dry roasted grated coconut) by placing the grated fresh or desiccated coconut into a dry wok over low heat. Do not add any oil. Toss and stir coconut over a low heat until the coconut is crisp and golden brown. Remove from the heat. Cool the coconut slightly then grind it finely in a food processor. Set aside.

Grind the chilies, ginger, galangal, lemongrass and turmeric root with enough water until you get a fine paste.

Place the beef, ground chili paste, coconut milk in a large wok. Bring the mixture to a boil then reduce to a simmer. Stir occasionally until most of the coconut milk has evaporated - a red film of oil will rise to the surface.

Add the asam gelugor, kaffir lime leaves and kerisik. Mix well and season with salt and sugar.


(Recipe adapted from Rohani Jelani)

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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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Prawn Sambal-Sambal Tumis Udang

Prawn Sambal-Sambal Tumis Udang

Ingredients

400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste

Sambal Paste
25 (20 g) Dried Chilies, cut into smaller pieces
4 (80 g) Shallots, peeled, chopped
2 (45 g) Fresh Red Chilies, seeded and chopped
5 (15 g) Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)
30 g Tamarind Paste mix with 200 ml Water
5 Tbsp Peanut Oil

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant. Then add the slice onions. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.

Add the prawns into the sambal mixture and cook until the prawns are cooked. Serve immediately or at a room temperature.

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Dried Prawn Sambal

Dried Prawn Sambal

Ingredients

450 g Dried Prawns
2 Tbsp Sugar
1 tsp Sea Salt
5 Tbsp Peanut Oil

Sambal Paste
40 (30 g) Dried Chilies, cut into smaller pieces
3 (70 g) Fresh Red Chilies, seeded
5 (100 g) Shallots, peeled and chopped
3 Candlenuts
2 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with shallots, red chilies, candlenuts, shrimp paste and blend until they become a paste.

Heat 5 Tbsp of Peanut oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant and set aside.

Soak the dried prawns with water for about 30 minutes. Drain well and ground the dried prawns in a food processor until they resembles coarse breadcrumbs.

In a clean wok, dry fry the dried prawns in a low heat. Stir continuously for about 45 minutes or until the prawns are almost dry.

Then mix in the sambal paste and continue to stir for about 20 minutes and season with sugar and 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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Vegetable Curry

Vegetable Curry

Ingredients

350 g Cabbage, break or cut into smaller pieces
1 Packet (120 g) Tofu Puff, halved
120 g Chinese Long Beans, cut into 1 1/2 inches
1 Large Yellow Onion, sliced
1 Large or 2 Medium (350 g) Eggplant, cut into smaller chunks and pan-fried (optional)
250 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
2 Green Chilies, halved and seeded
3 Slices (about 10 g) Ginger, finely julienned
2 Sprigs of Curry Leaves
60 g Fish/Seafood Curry Powder
10 g Chili Powder (optional)
1 Lime, juiced
1 Can (400 ml) Coconut Milk
3 1/2 Cups Water
5 Tbsp Peanut Oil
Sea Salt to taste

Method

In a heavy pot, heat the oil on low heat. Add the onion, ginger and curry leaves. Cook until the onions are soft and lightly brown in color.

Add the curry and chili powder. Cook until they are fragrant.

Mix in the coconut milk with 3 1/2 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 minutes.

Then, add the vegetables and tofu puffs. Bring the curry mixture to a boil. Then lower the heat and continue to cook further, for about 15 to 20 minutes. Season the curry with lime juice and sea salt. Serve warm or at room temperature.

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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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