Saturday, June 16, 2018

Pork Rib and Peanut Porridge

4 pieces of pork ribs - blanced in boiling water
1/3 bowl peanuts - soak for a few hours
1 small piece cuttlefish
few large dried scallops
few ginger slices
2 cloves garlic 
light soy sauce to taste
salt and pepper to taste

Vegetable Tofu Combo

1 packet soft tofu - cut into six pieces
1 small bunch of baby gailan
1 small bowl of dried wild mushrooom - soaked and drained, reserve mushroom soaking water
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
drizzle of sesame oil
1 piece ginger - peeled and shred
salt to taste
sugar to taste
pepper to taste
cooking oil

Wednesday, June 13, 2018

Singapore Seafood White Beehoon

Another tasty bee hoon stir fry by the Hub, slurpy good!

1/2 packet Beehoon (Taiwanese Hsin Chu Vermicelli) - soak in cold water for 30 minutes
8 Prawns - deveined
2 squids - cleaned and cut into 1 inch pieces
16 clams
 4 stalks of baby gai lan - cut into 1 inch pieces
2 eggs
500ml chicken stock or more
1 tsp sesame oil 
6 cloves garlic - peeled and chopped
vegetable oil

Pork and Thai Basil Stir Fry (Pad Kra Pao)

1lb ground pork
6 cloves garlic - peeled and chopped
1 shallot - peeled and chopped 
one bunch of thai basil leaves - stack up leaves, roll them and slice
1 fried egg

1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 tsp white sugar
1/3 cup chicken broth or water
3 tbsp vegetable oil