Ingredients
1 lb pork belly - cut into pieces
1 medium-sized yam - peeled and cut into pcs
2 shallots - sliced
3 cloves garlic- chopped
Marinade
2 pcs fermented red beancurd - mashed
2 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp sugar
2 tbsp rice wine
dash of white pepper
Ingredients
ngoh hiong wrapper - cut into rectangular pieces
3 cups shredded cabbage
2 dried shitake mushrooms - soaked, drained and shredded
1 medium sized taro - peeled and shredded
chopped garlic
chopped shallot
1 tbsp soy sauce
2 tbsp mushroom sauce
pinch of pepper
pinch of salt
vegetable oil
Ingredients
1 cod fish steak
shredded ginger
some fresh black fungus
1 shallot - sliced
vegetable oil
Ingredients
1 medium-sized daikon/radish - cut into cubes
600g pork belly - cut into cubes
few slices ginger
2 cloves garlic
3 stalks of spring onion
1/3 cup sake
1/3 cup soy sauce
3 tbsp mirin
white pepper
1 cup water
1 tbsp oil
Ingredients
spring roll wrapper - cut into rectangular pieces
3 cups shredded cabbage
1/3 cup minced meat
1 carrot - peeled and shredded
1 dried green bean thread - soaked and drained
chopped garlic
chopped shallot
1 tbsp fish sauce
1 tbsp oyster sauce
pinch of pepper
pinch of salt
vegetable oil
water
Method
- Heat up oil in frying pan. Fry shallot and garlic till aromatic, add minced meat and fry for one minute. Drizzle fish sauce and do a quick mix.
- Add carrot and cabbage and stir fry over high heat.
- Add chicken stock or water, cover and let it cook for 10 minutes.
- Add dried green bean thread and cook for another few minutes.
- Transfer to a big bowl and drain any excess liquid.
- Spoon one tablespoon vegetable onto the centre of a spring roll wrapper and wrap to form a small parcel.
- Heat up oil in a frying pan. Fry on both sides till golden brown.
- Drain excess oil and serve warm with sweet chilli sauce.
Ingredients
1 white pomfret - fins trimmed, innards removed and make 2 slits on both sides of fish
someshredded ginger
1 shallot - peeled and sliced
5 cherry tomatoes - halved
Seasonings
1 tsp turmeric powder
sprinkle of pepper
sprinkle of salt
Ingredients
half chicken
1 quarter stick butter
1/2 dried rosemary
1/2 dried oregano
1/2 dried thyme
1/2
tbsp dried parsley
1/2 tsp pepper
1 tbsp salt
Ingredients
1 medium-sized yam (peeled and sliced)
4-6 tbsp sugar (adjust accordingly to preference)
pinch of salt
2 shallots - sliced
4 tbsp oil
1/2 cup water (adjust accordingly)
1 - 2 cups coconut milk
handful of toasted shredded coconut
Ingredients
using leftover dish to create this noodle soup
refer to here
other ingredients
rice vermicelli (mee sua)
button mushrooms
1 cup water
pinch of pepper
chopped green onion
Method
- Heat up leftover yellow wine chicken in a pot.
- Add water and mushroom and bring to a boil again.
- Add noodles and cook for a few minutes, stirring occasionally.
- Sprinkle pepper and chopped green onions and serve warm.
Ingredients
half free range chicken - chopped into pieces
shredded ginger
half cup yellow wine
1 - 2 tbsp sesame oil
pinch of salt
Marinade
2 tbsp soy sauce
2 tbsp yellow wine
