Spinach with Century Egg

Simple steps to follow:

 

Spinach with Century Egg

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(YIELD: Makes 1 serving)

Ingredients:

• Spinach – 1 1/2 cup
• Century egg (cut into cube) – 1 egg
• Egg (lightly beaten) – 1 egg
• Red date – 2 red dates
• Garlic (mince) – 1 clove
• Chicken broth or water – 1/4 cup
• Vegetable oil – 1 teaspoon
• Sea salt – 1/2 teaspoon

 

Instructions:

1. Bring a large pot of water to boil over high heat, add the spinach in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

2. Place the saucepan over medium-high heat and add 1 teaspoon of vegetable oil. Add in garlic and sauté for about a minute. Then add in chicken broth or water in the pan, allow it to boil for about 1 minute.

3. Next, add in red dates and allow it to simmer for about 1-2 minutes.

4. Pour the egg slowly into the broth, stirring the broth gently with a spoon or ladle as you pour. Let the soup simmer for 20 seconds. Add in sea salt & century egg, gently stir for about 10 seconds.

5. Ladle the egg over the spinach.

6. Serve warm with steamed rice.

Easy stir fry noodles ready in just 15 minutes!

 

Stir-Fry Noodles

Simple steps to follow:

 

 

 

Stir-Fry Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• Egg Noodles – 1/2 packet
• Cooking oil – 1 tablespoon
• Fish cake (slice into 1/2-inch) – 80 grams / 1/2 cup
• Garlic (mince) – 1 clove
• Shallot (slice thinly) – 2 shallots
• Kai lan vegetable *Chinese kale (cut into 2-inches) – 5 stalks
• Egg – 1 egg

Seasoning

• Soy sauce – 1 teaspoon
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Brown sugar – 1 teaspoon
• Lao Gan Ma chili sauce (store bought) – 1 tablespoon *optional
• Chicken broth or water – 2 tablespoons

 

Instructions:

1. Heat pan over medium-heat, add 1 tablespoon of oil. Add shallot and stir fry for a minute, then add in garlic sauté for about 30 second until fragrant and golden brown not burn.

2. Add in kai lan vegetables and stir-fry until the vegetables are slightly soften about a minute. Add in fish cake slice and stir-fry for about 1-2 minutes.

3. Then, add in the egg noodles and stir fry for 20 seconds. Quickly pour over the seasoning mixture.

4. Toss and stir everything together until all combines, about 2-3 minutes. Transfer to a serving plate.

5. Serve warm with fried egg.

 

 

 

Egg Tofu with Enoki Mushrooms

Simple steps to follow:

 

Egg Tofu with Enoki Mushrooms

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(YIELD: Makes 1 serving)

Ingredients:

• Egg tofu (cut into 1-inch thickness) – 1 tube
• Baby bok choy (white) – 4 bok choy
• Garlic (mince) – 1 clove
• Water – 1/4 cup
• Vegetable oil – 1/3 cup
• Cornstarch – 2 tablespoons

Seasoning

• Abalone sauce – 1 tablespoon
• Oyster sauce – 1 teaspoon

Thickening (mix together)

• Cornstarch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. Bring a large pot of water to boil over high heat, add the bok choy in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

2. Pat each piece of the egg tofu dry with a paper towel and coat with cornstarch. Set aside.

3. Place the saucepan over medium-high heat and add 2 tablespoons of vegetable oil, heat until hot.

4. Pan-fry the egg tofu on both sides until golden brown, transfer to a serving plate.

5. In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and sauté for about a minute. Then add in enoki mushrooms stir fry for 1-2 minutes until slightly soften.

6. Next, add in all the seasoning sauce in the enoki mushrooms. Stir fry everything for about 1 minute. Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds.

7. Ladle the enoki mushrooms over the egg tofu & baby bok choy.

8. Serve warm with steamed rice.

 

Kai-Lan Fried Rice with Chicken

Easy steps to follow:

 

Kai-Lan Fried Rice with Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 medium bowl
• Fried chicken (shredded) – 1 cup
• Kai lan vegetable (cut into 2-inch) – 1 cup
• Garlic (mince) – 1 clove
• Cili padi (chopped) – 2 cili padi
• Egg (lightly beaten) – 1 egg
• Soy sauce – 2 teaspoons
• Sea salt – 1/4 teaspoon
• Oil – 1 tablespoon

 

Instructions:

1. In a pan, heat 1 tablespoon oil over medium-heat, add garlic and bird’s eye chili sauté until fragrant. Add kai lan vegetable and sea salt, stir-fry for a minute then add in shredded fried chicken. Mix everything together and stir fry for about 1-2 minutes.

2. Push the kai lan and chicken aside, pour in the beaten egg and scramble until the eggs is just set (do not overcook the eggs). Combine the kai lan, shredded chicken and egg together for a minute. Dish up and set aside to a plate.

3. Next, add in the cooked rice. Fry the rice for about 1-2 minutes until heated through. Use the stir-fry spoon to gently tap and break up rice or any clump. Add in the seasoning in the rice and mix everything together.

4. Then, add in the kai lan, chicken and the scrambled egg into the rice. Keep stirring until the rice is evenly cooked and coated with the kai lan, chicken and eggs for about 3-5 minutes. Constantly turn the rice otherwise the rice will burn, and give it a quick stir-fry for another 1-2 minutes.

5. Dish up and serve with fried egg.

 

Stir-Fry Minced Pork

Simple steps to follow:

 

Stir-Fry Minced Pork

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(YIELD: Makes 1 serving)

Ingredients:

• Ground pork – 1/2 cup
• Vegetable oil – 1 tablespoon
• Garlic (chopped) – 1 clove
• Shallot (thinly sliced) – 2 shallots
• Chili padi (thinly sliced) – 2 chilies *optional
• Kai lan vegetable – 6 stalks
• Egg – 1 egg

Seasoning

• Soy sauce – 1 teaspoon
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoons
• Fish sauce – 1 1/2 teaspoons
• Brown sugar – 1 teaspoon
• Water or chicken broth – 1 tablespoon

Marinade

• Soy sauce – 1/2 teaspoon
• Sesame oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and set aside.

2. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil, heat until hot. Add in shallots and stir-fry for 1 minute, then add in garlic and chili padi. Stir everything together until fragrant for about a minute.

3. Add the marinated ground pork and stir-fry everything together. Allow it to cook for about 5-6 minutes.

4. Next, drizzle the seasoning in the pork and combine everything together. Stir-fry for another 2-3 minutes or until cooked through. Dish up to a serving plate.

5. Serve warm with steamed rice, kai lan vegetable & fried egg.

 

Quick & Easy Green Chili Chicken recipe.

Green Chili Turmeric Chicken

Simple steps to follow:

 

Green Chili Turmeric Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Green Chili paste (store bought) – 3 tablespoons
• Chicken breast (cut into cube) – 1 breast
• Brown sugar – 1 1/2 teaspoons
• Vegetable oil – 1/3 cup

Marinade

• Turmeric powder – 1 1/2 tablespoons
• Sea salt – 1/2 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in cubed chicken breast. Mix everything together and marinade for 1 hour or overnight. Set aside.

2. Place the saucepan over medium-high heat and add 1/3 cup of vegetable oil until hot. Cook chicken cubed in 2-3 batches for about 3 minutes or until golden & cooked through. Set aside.

3. Leaving about 1/2 teaspoons of oil over medium-heat, add green chili paste and brown sugar and stir for 1-2 minutes.

4. Then, add in the fried chicken cubed. Stir everything together until evenly coated for about a minute. Dish up in a serving plate.

5. Serve warm with steamed rice & fried egg.

 

 

Chinese style stir-fry romaine lettuce really brings out the true flavor in a very simple yet delicious way.

 

Stir-Fry Lettuce

Simple steps to follow:

 

 

Stir-Fry Lettuce

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(YIELD: Makes 1-2 servings)

Ingredients:

• Romaine lettuce – 1 head
• Fermented bean curd (mash using a fork) – 1 cube
• Garlic (mince) – 1 clove
• Chili padi (slice thinly) – 1 chili
• Vegetable Oil – 1 tablespoon

 

Instruction:

1. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

2. Add the garlic and chili padi, stirring frequently until fragrant and not burn for about a minute. Add in the fermented bean curd, give a stir for 20 seconds.

4. Stir in romaine lettuce. Combine everything together and stir-fry for a minute. Transfer to a serving plate.

4. Served with steamed rice.

 

Sharing a simple Malaysia most favourite stir fried noodles “Silver Needle Noodles” with ground pork, garlic, shallot & easy seasoning. Give it a try, it’s simply delicious.

 

Stir-Fry Silver Needle Noodles (Loh Shu Fun)  

Simple steps to follow:

 

 

Stir-Fry Silver Needle Noodles (Loh Shu Fun)  

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(YIELD: Makes 1 serving)

Ingredients:

• Silver needle noodles – 235 grams
• Fried tofu skin (thinly slice) – 1 tofu skin
• Ground pork – 80 grams
• Garlic – 1 clove
• Shallot – 2 shallots
• Chili padi – 2 chilies *optional

Marinade for the pork

• Soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon
• Cornstarch – 1 teaspoon

Seasoning

• Light soy sauce – 1 1/2 teaspoons
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 1 1/2 teaspoons

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and set aside.

2. In a separate bowl, add warm water over the silver needle noodles for about 5-6 minutes, to help to separate the noodles easily. Use your hands to slowly separate the noodles and drain with a sieve. Set aside.

3. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

4. Add the shallot, stirring frequently with a wooden spatula for about a minute then add the garlic and chili padi. Stir everything together for another minute.

5. Stir in marinated ground pork and cook for about 2-3 minutes, add in fried tofu skin and stir-fry everything together for about 1-2 minutes.

6. Add the silver needle noodles in and gently toss the noodles together with the stir-fried ingredients. Add in seasoning mixture and give it a stir to mix everything together for about 1-2 minutes.

7. Transfer to a serving plate and serve with egg yolk *(raw or cooked egg yolk).

 

 

Easy, quick and delicious stir fry maitake mushrooms dish.

 

Stir-Fry Maitake Mushrooms

Simple steps to follow:

 

 

Stir-Fry Maitake Mushrooms

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(YIELD: Makes 1-2 servings)

Ingredients:

• Maitake mushrooms – 1 bunch
• Garlic (mince) – 1 clove
• Shallot (slice thinly) – 3 shallots
• Chili padi – 2 chilies *optional
• Vegetable oil – 1 tablespoon

Seasoning

• Soy sauce – 1 1/2 teaspoons
• Oyster sauce – 1 1/2 teaspoons

Thickening (mix together)

• Corn starch – 1 teaspoon
• Water – 2 teaspoons

 

Instructions:

1. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

2. Add the shallot and stir-fry for about 1-2 minutes. Add in garlic and chili padi, stirring frequently until fragrant and not burn for about a minute.

3. Stir in maitake mushrooms and seasoning mixture. Combine everything together and stir-fry for 1-2 minutes. Then, slowly drizzle the thickening mixture over the mushrooms. Stir-fry everything together for about 1 minute. Transfer to a serving plate.

4. Served with steamed rice & fried egg.

 

This is the simplest and easiest way to make miso soup in 5 minutes.

 

Instant Miso Soup 

Simple steps to follow:

 

Instant Miso Soup 

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(YIELD: Makes 2 servings)

 

Ingredients:

• Instant miso (store bought) – 2 packets
• Dried wakame seaweed – 1 1/2 tablespoons
• Tofu (cut into small cube) – 1/2 block
• Pork (cut into slice) – 30 grams
• Water – 2 1/2 cups

Marinade

• Sesame oil – 1/2 teaspoon
• Soy sauce – 1/2 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in pork slice. Mix everything together and set aside.

2. In a separate bowl, soak dried wakame seaweed with 1/2 cup hot water for a minute or until soften. Remove and set aside.

3. Pour water in a saucepan, place over medium heat and bring to a gentle boil. Add marinated pork slice in the water and allow it to cook for 2-3 minutes.

4. Add in instant miso, give a stir for about 20 seconds. Then, add in soaked wakame seaweed and tofu in the soup. Boil for 1-2 minutes.

5. Serve with steamed rice.