Ants Climbing Tree ( 蚂蚁上树)

Ingredients
2 bundles dry vermecelli/glass noodles
1/3 lb ground pork
1 tbsp spicy fermented bean sauce
1 tbsp minced ginger
1 tsp chopped garlic
chopped green onion
1 cup water
cooking oil

Penne Rigate with Bacon Bits

Ingredients
1 cup penne rigate
some leftover bacon bits
sprinkle of dried parsley flakes
salt and pepper to taste
1 tbsp extra virgin olive oil

Vietnamese Braised Chicken (Ga Kho Gung)

recipe adapted from here
Ingredients
1/2 chicken - chopped into pieces (seasoned with some salt and pepper)
2-1/2 oz chinese brown sugar or about 1 plank size (chopped into pieces)
1/2 cup water + 2 tbsp water
1 medium sized knob ginger - peeled and chopped coarsely
1 large shallot - sliced
3 tbsp vietnamese fish sauce
freshly ground black pepper to taste
salt to taste
3 tbsp coconut oil 

*if not making caramel sauce using brown sugar, replace with vietnamese caramel sauce or indonesian kecap manis.

Curry Fried Chicken Wings

recipe adapted from here
Ingredients
12 chicken wings
 2 tbsp curry powder
1 tsp salt
2 tbsp corn starch
2 tbsp tapioca flour (or tapioca starch)
1 egg, beaten
enough cooking oil for deep frying

Stir Fried Vegetarian Noodles

Ingredients
a handful of dried chinese ramen
1 small red bell pepper - cut into strips
4 fresh shitake mushrooms - cut into strips
1 small white onion - sliced
1 tbsp minced ginger
dash of pepper
dash of sesame oil
vegetable oil

Easy Baked Unagi

Ingredients
1 packet of 8oz unagi
(pre-cooked and vacuum packed)
dash of sesame seeds
  
Method

1. Remove packet from freezer and let thaw.
2. Preheat oven to 350 degrees F.
3. Place unagi in aluminium lined tray.  Squeeze out the sauce and drizzle on the fish.
4. Sprinkle sesame seeds and bake for 15 mins.
5. A quick and tasty meal is ready for a lazy night! 

Braised Pork Belly with Mui Choy (梅菜扣肉)

Refer to here for steamed version

Ingredients
1 lb pork belly, cut into 3 strips
200g sweet mui choy
200g salted mui choy
few slices of ginger
half bulb garlic
1 star anise
1 small piece cinnamon stick 
1 small piece of rock s ugar
vegetable oil
1 to 2 cups water

Seasonings
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp chinese cooking wine
1/2 tsp sesame oil



Method 

1. Wash the mui choy thoroughly to get rid of  excess salt and sand. Soak for one hour.  Rinse and drain.  Squeeze any excess water and cut into small pieces.
2. Blanch the pork belly in boiling water for 1 min. Drain and pat dry.
3. In a frying pan, dry fry the mui choy until aromatic. Remove from pan and set aside.
4. Add 1 tbsp of cooking oil to the pan and pan-fry the pork belly, skin side down until brown.  Continue to fry on all sides till slightly browned. Cut the pork belly into slightly bigger than bite-size pieces. Set aside.
5. In a pot, add 1 tbsp of oil, add garlic and ginger, fry till fragrant. Then add the pork belly and mui choy.
6. Drizzle the sauce and do a quick stir fry over high heat.  Add rock sugar, star anise and cinnamon stick.  Add water and bring to a boil.  Simmer on medium low heat for one hour or until the pork belly is tender.
7. Serve warm with rice or porridge.  A simple and tasty meal that can last a few meals! 

Pine nut basil pesto pasta

 

Ingredients

linguine pasta 

 

Pesto sauce ingredients

2 cups fresh basil leaves

1/4 cup pine nuts

3 cloves garlic

1/2 cup extra virgin olive oil

salt and black pepper to taste

1/3 cup grated cheese

Braised Claypot Fish Head

 

Ingredients

few pieces of halibut fish

1 hairy gourd - peeled and cut into pieces

10 pieces of tofu puff

1 large tomato - quartered

few slices of ginger

2 cloves garlic - lightly mashed

1 large shallot - sliced

1 stalk lemongrass - use tender parts

salt and pepper to taste

sesame oil to taste

vegetable oil 

Nasi Lemak with Pandan Juice

Ingredients
2 cups rice - washed and drained
2 1/2 cups coconut milk
1/2 cup pandan juice 
salt to taste
2 fried eggs
few slices luncheon meat
some sambal ikan bilis
cucumber slices