Ingredients 1 lb pork ribs 1 chinese squash - cut into thick slices 1 bunch of leek - cut into big slices few slices of ginger 2 cloves garlic - peeled 1 tbsp vegetable oil 1 cup chicken stock or water
noodles soaked in sweet and dark soy sauce...nondescript looking yet so flavourful and super tasty!
a closeup picture of the pork lard and fish toppings...crispy good!
When you have a cooking hub at home, you can still get to enjoy this super tasty KL hokkien noodles even if you are not in Kuala Lumpur :)
Ingredients 2 servings of fresh thick yellow noodles 8 prawns 1 large piece of pork - thinly sliced 1 large piece of pork lard - fry in hot oil to get crispy pork lard 1 large piece of dried flounder - pan fry over low heat to get crispy fish bites 1 small bowl of sliced cabbage 2 tbsp of sweet sauce 2 tbsp of dark soy sauce 1 tbsp minced garlic vegetable oil 1 cup of water
Another delish one pot meal by the hub. Few ingredients yet full of of fiavours!
Ingredients 1 1/2 cup of rice 1 13/4 cup of water 2 pieces of chinese sausage (lap cheong) 4 inches chinese cured meat (la rou) 5 cloves garlic - peeled and lightly smashed one small bunch of broccoli - cut into florets
For garnish toasted sesame seeds green onion Method
Cut chicken wings into halves. Remove tip.
Marinate chicken wings with seasonings for a few hours.
Heat up 2 tbsp oil in a saucepan. Fry garlic and red pepper till aromatic. Add all other ingredients and fry to mix well. Set aside.
Heat up cooking oil for frying. Coat the chicken wings with sweet potato starch. When oil is hot enough, add coated chicken wings into the hot oil and fry till golden brown. Remove excess oil and set aside.
Let the oil reach a hot temperature again and do a second fry for a few minutes to make the wings even crispier.
Remove and drain any excess oil. Add fried chicken wings to the saucepan and coat with the sauce.
Arrange on a serving platter and sprinkle with toasted sesame seeds.