Curry Fried Rice

Ingredients

2 cups of cooked rice
200 g chicken breast meat - marinate with salt n pepper
some prawns - marinate with salt and pepper

some pineapple (diced)

a handful of roasted cashew nut

2 eggs (beaten)

1 tomato (chopped into pieces)

bell pepper (diced)

white onion (diced)
garlic (minced)

1 tbsp curry powder

some baby corn (canned)
salt and pepper to taste

Steamed Glutinous Rice

Serves 2 pax
Ingredients
1 cup glutinous rice
1 1/2 cup water
1 tsp dried prawns - soaked and drained
1 small slice of pork belly - scalded and cut into small pieces
1 chinese sausage - sliced
3 dried mushroom - soak and julienned
1 tsp shallots - minced
1 tsp garlic - minced
3 tbsp of soy sauce
salt and pepper to taste

Method

1. Wash the glutinous rice with water. Drain excess water off. Set aside.
2. Fry the pork belly, dried prawns and sausage till fragrant. Remove from pan and set aside.
3. With the remaining oil, fry the shallot and garlic till fragrant. Add the mushrooms and continue to stir fry for another minute.
4. Add the rice to the wok. Season with some salt, pepper and soy sauce. Mix well.
5. Transfer to the rice cooker. Add water.
6. When the rice is cooked halfway through, Add in the rest of the ingredients - dried prawns, fatty pork and chinese sausage. (alternatively, these ingredients can be added together with the rice mixture in the earlier stage. adding later will enhance the crispiness of the ingredients)
7. Garnish with a sprinkle of fried shallots and serve warm.

Chye Sim with oyster sauce

Ingredients
1 bunch of chye sim - washed and cut
1 tbsp of fried shallots (preferably with some oil if using fresh shallots and not ready sold ones)
1 tbsp of oyster sauce
salt to taste

Method

1. Blanch the chye sim in boiling water for a few minutes. Add a little salt to the water when boiling.
2. Drain off excess water and lay them on a plate.
3. Add oyster sauce. Garnish with fried shallots. Serve immediately.

Pot Stickers

Ingredients

3 cups Napa cabbage - chopped

I packet gyoza skin

300 g minced meat

2 egg white

4 tbsp of light soy sauce

1 tsp minced garlic

1/2 tsp freshly grated ginger

6 tbsp cut green onion

salt and pepper to taste

Method

1. Place chopped cabbage in a siever to drain away excess water.
2. Add salt to the cabbage to dry the moisture (for 20 mins). Squeeze out any excess water. Set aside the wilted cabbage for later use.
3. Marinate the minced meat with soy sauce, egg white, garlic, ginger green onion, salt and pepper.
4. Add cabbage to the meat mixture.
5. Cover with plastic wrap. Place in fridge for at least 30 mins.
6. Place a tbsp of meat mixture onto the centre of the gyoza skin.
7. When folding, start from centre to push out the air bubbles. Dab some water on the outer edge of the skin to seal it.
8. Heat up some oil in a frying pan. Lay the potstickers flat onto the pan and fry for about 5 mins.
9. Add 1/2 cup of water or stock to the pan. Turn to low heat and cover the pan.
10. Cook for about 8 mins until the water almost dries out.
11. Open the lid and switch to high heat and cook till all the water is dried out.
12. Serve warm with the dipping sauce.

Dipping Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
some finely julienned ginger

Deep Fried Garlic Pork Ribs 蒜香排骨

Ingredients
1 lb pork ribs (with some fatty meat)
3 cloves garlic - chopped coarsely
1 red chilli - cut into small pcs
1 stalk green onion - cut into small pcs
1 tbsp huatiao wine
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground peppercorn
rice flour for coating
cooking oil

Seasonings for pork ribs
1 tsp dark soy sauce
1 tsp huatiao wine
1 tsp sugar
1 tsp minced garlic
dash of garlic powder
dash of pepper
1 egg

Method

1. Marinate the pork ribs with seasonings for 1 hour or more. 
2. Heat up oil in wok.  Deep fry the garlic till golden brown.  Remove from wok and set aside.  Coat the marinated pork ribs with rice flour and deep fry till golden brown.  Rermove from wok and set aside.
3. Leave 2 tbsp of remaining oil in wok and stir fry the chilli and green onions for a while.
4. Return the pork ribs to the wok. Drizzle some huatiao wine. Add in the fried garlic and mix well.
5. Sprinkle with salt, pepper and ground peppercorn.
6. Dish up and serve immediately

Pan Fried Cod Fish Steak

Ingredients
3 pieces of cod fish steak
1 small pc ginger - julienned
1 stalk green onion - sliced
2 cloves garlic - minced
1 red chilli - cut
2 tbsp of light soy sauce
1/4 tsp of chicken powder
some flour to coat
salt and pepper to taste

Method

1. Marinate the fish with chicken powder, salt and pepper. Coat with some flour.
2. Heat up a pan. Fry the ginger till golden brown. Remove from pan and set aside.
3. Pan fry the fish till golden brown. Remove from pan and place them on a plate.
4. With the remaining oil, stir fry garlic till fragrant, add the chillies, green onion and soy sauce and continue to stir fry for a while more.
5. Pour the sauce over the fish. Garnish with the fried ginger and serve warm.

Baked Salmon with Oyster Mushroom

Ingredients
1 lb fresh salmon fillet
1 packet of oyster mushroom
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp of huatiao wine
2 slices of ginger
salt and pepper to taste

Method

1. Marinate the salmon fillet with salt and pepper for 30 mins or more.
2. Heat up some olive oil in a pan and fry the salmon, skin side down for a 2 minutes or till skin is browned.
3. Prepare a baking pan and place the salmon in the pan. Add the oyster mushrooms, ginger slices, oyster sauce, light soy sauce, hautiao wine and some salt.
4. Preheat oven to 375 F
5. Place salmon in oven and bake for about 10-12 minutes or till salmon is cooked.

Soy Sauce Potato

Ingredients

200 g minced pork meat

2 large potatoes - peeled and sliced

1 clove garlic - minced

1 tbsp dark soy sauce
1 cup water

1 tsp sesame oil

salt and pepper to taste
cooking oil

 Method

1. Heat up oil in a pan. Stir fry garlic until fragrant.
2. Add minced meat and soy sauce and continue to stir fry for a while.
3. Add potatoes and enough water till it covers the potatoes.
4. Cover pan with lid and bring to a boil.  Switch to low heat and let it simmer for 15 mins or until the potatoes are tender.
5. Add a dash of sesame oil, salt and pepper to taste. Garnish with some parsley and serve warm.

Pumpkin Carrot Soup

Ingredients
200g pork ribs
200g of pumpkin - peeled, washed and cut into cubes
2 stalks of carrot -peeled and cut into cubes
10 red dates
2 slices of ginger
1 clove of garlic - whole
2.5 litres water

Method

1. Scald the pork ribs. Bring the water to a boil in a pot. When boiling, add in the pork ribs, ginger slices and garlic.
2. Add in the red dates. Lower heat and simmer for 1 hour.
3. Add in the carrots and continue to simmer for 10 mins.
4. Add pumpkin and continue to simmer for 10 mins.
5. Add salt to taste.

Stir Fried Beansprout with Cuttlefish

Ingredients

3 cups of mung bean sprouts (tail removed)
1 small pc dried cuttlefish- cut into small pcs
1 tsp dried prawns - soaked in water and drained

1 pc of fresh tofu (cut into slices)

1 tsp of minced garlic

1 tsp of minced ginger

some sliced green onions

some red chilli (optional)

Seasonings

1/4 tsp of chicken powder (optional)

2 tbsp of huatiao wine

1 tbsp of light soy sauce
salt and pepper to taste

Method

1. Heat oil in a wok. Add some salt to the cut tofu. Pan fry the tofu until golden brown. Set aside.
2. With the remaining oil, stir fry the cuttlefish and dried prawns until fragrant.
3. Add shallots and garlic and stir fry for a while, then add the sliced green onions and mix well.
4. Add bean sprouts and fry for a minute longer or until vegetables are slightly tender but still crisp.
5. Return tofu to the wok. Add seasonings to taste and serve immediately.