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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Lotus Root With Black Bean Soup

Lotus Root With Black Bean Soup

Ingredients

200 g Dried Black Beans
1 ½ lb Lotus Root, peeled and sliced (about ¼ inch thick)
14 Cups of Chicken Stock
Sea Salt

Method

Soak black beans for at least 4 hours. Drain.

In a large pot, add black beans, lotus root and chicken stock. Bring it to a boil and let simmer for about 4 to 4 ½ hours.

Season the soup with sea salt and serve warm.

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Stir-Fry Baby French Beans With Sambal

Stir-Fry Baby French Beans With Sambal

Ingredients

450g Baby French Beans, trimmed, blanched and drained
150g Prawns, shelled
1 Tbsp Sugar
3 Tbsp Peanut Oil
1 1/2 Tbsp Lime Juice
1 Tbsp Water
Sea Salt to taste

Sambal Paste
15 Dried Chilies, cut into smaller pieces
2 Fresh Red Chilies, seeded, chopped
2 Cloves Garlic
6 small (80 g) Shallots, coarsely chopped
1 1/2 tsp Shrimp Paste, toasted
2 Candlenuts

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 fresh chilies, garlic, shallots, Candlenuts, shrimp paste and blend until they become a paste.

In a wok, heat the oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant, add sugar and sea salt to taste.

Turn the heat on high and mix in the prawns and cook until they are pinkish in color.

Toss in the long beans and give it a quick stir. Then mix in the water and lime juice. Give it a quick stir and season with salt if necessary. 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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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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Deep-Fried Bananas-Goreng Pisang

Deep-Fried Bananas-Goreng Pisang

Ingredients

2 Medium Ripe Plantains (Pisang Tanduk), sliced thickly
Oil for deep-frying

Batter
100 g All-Purpose Flour
50 g Rice Flour
1 Tbsp Sugar
1/2 tsp Salt
1 Cup Water

Method

Combine all the ingredients for batter and mix well.

Pour enough oil into a saucepan or a deep-fry on medium heat. Coat the bananas with batter and fry until golden brown in color. Remove the fried bananas with a slotted spoon and drain on papers and serve warm.

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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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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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