Mee Sua Soup

Simple steps to follow:

 

Mee Sua Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Mee sua – 2 bundles
• Baby kai lan (cut into half) – 2 cups
• Ground pork – 50 grams
• Egg – 1 egg *optional
• Anchovy (wash) – 1/3 cup
• Water – 3 cups

Marinade for the ground pork

• Soy sauce – 2 teaspoons
• Sea salt – 1/4 teaspoon
• White pepper – 1/2 teaspoon

Seasoning

• Soy sauce – 2 teaspoons
• Sea salt – a pinch

 

Instructions:

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

2. Place the pot over medium-high heat and add 3 cups water and anchovies. Bring to boil for about 8-10 minutes. Remove and transfer to a bowl. Set aside.

3. Bring a pot of water to boil over high heat, cook mee sua noodles for about 1 minute, drain mee sua with a sieve and place the cooked mee sua in a serving bowl.

4. In the same pot, pour 1/4 cup of the anchovies broth over medium heat. Add pork in the soup and allow it to boil. Stir for about 3-4 minutes or until cook. Remove and set aside.

5. Heat the pot over high heat and pour in all the earlier boiled anchovy broth. Allow it to boil for a minute, add in baby kai lan. Boil for 2-3 minutes then add in seasoning mixture.

6. Give it a stir and boil for another 20 seconds. Ladle the soup and baby kai lan over the noodles. Top with the pork and egg.

 

Simple Fried Fish

Simple steps to follow:

 

Simple Fried Fish

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(YIELD: Makes 1 serving)

Ingredients:

• Mackerel fish – 1 slice
• Tempeh (slice into strips about 1/4 inch thick) – 3 slices
• Firm tofu (slice into triangle) – 1 block (square shape)
• Oil – 1/4 cup

Marinade for mackerel fish

• Curry powder – 2 teaspoons
• Turmeric powder – 2 teaspoons
• Sea salt – 1/2 teaspoon

Marinade for tempeh & tofu

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

 

Instructions:

1. In a plate, combine marinade ingredients together and add in fish. Mix everything together and marinade for 1 hour or overnight. Set aside.

2. In a separate plate, marinade tempeh & tofu. Mix everything together and marinade for 15 minutes.

3. Place the saucepan over medium-high heat and add oil, heat until hot. Fry fish for 2 minutes and then turn over and fried for another 1-2 minutes. Remove fish and transfer to a plate.

4. Then, add in tempeh and tofu, fry for 1-2 minutes. Transfer to a serving plate.

5. Serve warm with steamed rice and sambal.

 

Tofu with Spinach & Chicken

Simple steps to follow:

 

 

Tofu with Spinach & Chicken

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(YIELD: Makes 1-2 servings)

Ingredients:

• Firm tofu ( cut into cubes) – 1 block
• Chicken breast (cut into thin cutlets) – 60 grams
• Spinach (cut into 2-inch) – 1 bunch
• Carrot (cut into pieces) – 1 medium size carrot
• Goji berries – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Oil – 3 tablespoons

Seasoning

• Chicken stock or water – 1/3 cup
• Oyster sauce – 2 teaspoons
• Soy sauce – 1 teaspoon
• Dark soy sauce – 1 teaspoon
• Fish sauce – 2 teaspoons

Marinade

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

 

Instructions:

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

2. Wrap tofu in a clean towel and press tofu to drain and discard the liquid. Cut tofu into cubes and place onto a plate.

3. Place the saucepan over medium-high heat and add 3 tablespoons of oil, heat until hot. Gently place tofu in oil using metal tongs. Fry tofu until golden about 3-4 minutes. Drain tofu on a plate lined with paper towels. Set aside.

4. Heat remaining 1 tablespoon oil into the pan, add in garlic and stir-fry for 1 minute until fragrant. Stir in chicken and fry for 1-2 minutes.

5. Then, add the carrots and spinach, stir for 1-2 minutes until the leaves are almost wilted.

6. Stir in the seasoning and stir fry everything together until evenly coated for about a minute. Add in fried tofu & goji berries, give it a quick stir for about 30 seconds. Dish up in a serving plate.

7. Serve warm with steamed rice.

 

Winged Bean Stir-Fry with Chicken (Spicy)

Simple steps to follow:

 

Winged Bean Stir-Fry with Chicken (Spicy)

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(YIELD: Makes 1-2 servings)

Ingredients:

• Winged bean (cut into 1/2 – diagonal) – 400 grams
• Ground chicken – 80 grams
• Chili (sambal) – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 1 chili
• Oil – 1 tablespoon

Seasoning

• Chicken stock or water – 1/4 cup
• Soy sauce – 1 teaspoon
• Brown sugar – 1/2 teaspoon
• Sea salt – a pinch
• Fish sauce – 2 teaspoons

Marinade

• Sea salt – 1/2 teaspoon
• Oil – 1 teaspoon

 

Instructions:

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

2. Place the saucepan over medium-high heat and add oil, heat until hot. Add in garlic and chili padi, stir-fry for 1 minute until fragrant. Stir in chicken and fry for 1-2 minutes, then add in chili (sambal). Combined everything together for 1-2 minutes.

3. Then, add winged beans, stir for 1-2 minutes. Add the seasoning mixture and stir fry until well combined for another 1-2 minutes. Transfer to a serving plate.

4. Serve warm with steamed rice.

 

 

Fried Tempeh & Tofu

Simple steps to follow:

 

Fried Tempeh & Tofu

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(YIELD: Makes 2 servings)

Ingredients:

• Tempeh (cut into cube size) – 1 block
• Firm tofu (cut into triangle) – 2 blocks *square size tofu
• Oil – 1/3 cup

Marinade

• Turmeric powder – 2 1/2 teaspoons
• Curry powder – 1 teaspoon
• Sea salt – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add tempeh & tofu. Mix everything together and marinade for 1 hour or overnight. Set aside.

2. Place the saucepan over medium-high heat and add oil, heat until hot. Add in tempeh and tofu, fry for 1 minute then turn over and fry for another minute. Remove and transfer to a serving plate.

3. Serve with any sambal (chili sauce).

 

Chinese Steamed Eggs

Simple steps to follow:

 

Chinese Steamed Eggs

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(YIELD: Makes 2 servings)

Ingredients:

• Medium eggs (size B) – 4 eggs
• Salted egg (cooked & diced) – 1 egg

Seasoning

• Water – 1 cup
• Soy sauce – 2 teaspoons
• White pepper – a dash
• Sea salt – a pinch

 

Instructions:

1. In a bowl, cracked 4 eggs and beat the egg with a fork.

2. Then, add the seasoning mixture slowly in the egg and beat the egg lightly.

3. Pour the egg through a fine mesh strainer and repeat for 2 times.

4. Set the steamer, bring the water to a boiling and then reduce the heat to low-heat. Pour the egg mixture into a steaming dish about 1 1/2 inch (height) and place it in the steamer.

5. Steam for 3 minutes, until the egg is just set. Remove the steaming dish from steamer.

6. Scatter diced century egg evenly on top of the egg layer. Pour the remaining egg mixture on top of the century egg.

7. Cover the steaming dish with aluminum foil and place it back to the steamer again. Steam on high-heat for about 10-12 minutes or until the egg just set.

8. Remove from the steamer and garnish with spring onion.

9. Serve warm with steamed rice.

 

Nyonya Turmeric Chicken

Simple steps to follow:

 

Nyonya Turmeric Chicken

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(YIELD: Makes 1-2 servings)

Ingredients:

• Chicken thighs or drumsticks (cut into pieces) – 1-2 thigh / drumstick
• Shallot (thinly slice) – 5 shallots
• Garlic (mince) – 2 garlic
• Ginger (thinly slice) – 30 grams
• Lemongrass (bruise the lemongrass) – 2 stalks
• Brown sugar – 1 1/2 teaspoon
• Sea salt – 1 teaspoon
• Vegetable oil – 1 1/2 tablespoon
• Water – 1/2 cup

For pounding or blending (paste)

• Fresh turmeric – 50 grams
• Lemongrass (finely chop) – 2-3 stalks
• Ginger (chopped) – 30 grams
• Chili padi – 3 – 4 chilies *optional

Marinade

• Sea salt – 2 teaspoons

 

Instructions:

1. In a bowl, add marinade ingredients in the chicken, combined everything together and marinade for 1 hour or overnight. Set aside.

2. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until it forms a paste. Remove and set aside.

3. Place the saucepan over medium-high heat and add vegetable oil heat until hot. Add the shallot, stirring frequently with a wooden spatula for about a minute then add the ginger and garlic. Stir everything together until fragrant for another minute.

4. Add lemongrass and turmeric paste, stir fry until smell aromatic for about 1-2 minutes.

5. Then, add in the marinated chicken, stir everything together until evenly coated for about a minute. Add sugar, sea salt & water, cover with a lid and allow it to simmer on low-heat until the chicken is cooked for about 6-8 minutes. You can add more water if prefer to have more gravy. Dish up in a serving plate.

6. Serve warm with steamed rice & fried egg.

Miso Soup with Somen Noodles

Simple steps to follow:

 

Miso Soup with Somen Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• Somen noodles – 1 bundle
• Instant miso (store bought) – 1 packet
• Dried wakame seaweed – 1 1/2 tablespoons
• Dried shiitake mushrooms (soaked & slice thinly) – 3 mushrooms
• Chicken breast (cut into slice) – 30 grams
• Prawn (peeled & deveined) – 30 grams
• Spring onion (snip into 1 cm) – 1 stalk
• Toasted sesame seeds – 1/4 teaspoon
• Light soy sauce – 1 teaspoon
• Water – 2 1/2 cups
• Egg – 1 egg

Marinade

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

 

Instructions:

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

2. In a separate bowl, soak dried shiitake mushrooms in hot water for about 10 minutes or until softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then cut a thin slice of the mushrooms.

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

4. Bring a pot of water to boil over medium heat, cook somen noodles according to package directions. Drain somen with a sieve and place the cooked somen in a serving bowl.

5. In a pan, heat pan over low-heat. Add shiitake mushrooms and saute for about 5-6 minutes until the mushrooms appear dry. Add soy sauce and stir-fry for about a minute. Dish up and set aside.

6. Pour water in the same pan, place over medium heat and bring to a gentle boil. Add marinated chicken slice and prawn in the water and allow it to cook for 2-3 minutes.

7. Add in instant miso, give a stir for about 20 seconds. Then, add in soaked wakame seaweed and boil for 1-2 minutes.

8. Ladle the soup over the somen noodles. Garnish with hard-boiled egg, spring onion & toasted sesame seeds.

 

Stir-Fry Spinach with Chicken & Egg

Simple steps to follow:

 

Stir-Fry Spinach with Chicken & Egg

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(YIELD: Makes 1-2 servings)

Ingredients:

• Chicken breast (cut into thin cutlets) – 60 grams
• Spinach (cut into 2-inch) – 1 bunch
• Egg (lightly beaten) – 1 egg
• Garlic (finely chopped) – 1 clove
• Bird’s eye chili (finely chopped) – 1 chili
• Oil – 1 1/2 tablespoon

Seasoning

• Oyster sauce – 2 teaspoons
• Fish sauce – 2 teaspoons

Marinade

• Sea salt – 1/2 teaspoon
• Oil – 1/2 teaspoon

 

Instructions:

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

2. Place the saucepan over medium-high heat and add 1 tablespoon of oil heat until hot. Pour in the egg, wait for the egg to set about 1 minute. Then break it into pieces with a spatula, stir fry for another 20 seconds until fragrant. Set aside.

3. Add 1/2 teaspoon oil into the pan, stir in the garlic and chili, stir-fry for 1 minute over medium-high heat.

4. Add the marinated chicken in the pan and stir fry for 2-3 minutes. Then, add the spinach, stir for 1 minute until the leaves are almost wilted.

5. Stir in the seasoning (oyster and fish sauces), stir fry everything together until evenly coated for about a minute. Add in fried egg and stir for another 20 seconds. Dish up in a serving plate.

6. Serve warm with steamed rice.

Thai-Style Steamed Salmon Fish

Simple steps to follow:

Thai-Style Steamed Salmon Fish

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(YIELD: Makes 2 servings)

Ingredients:

• Salmon fish – 2 fillets
• Lemongrass (remove & discard the first few outer layers, and then cut into 2 pieces) – 4-5 stalks

Seasoning sauce

• Chicken stock – 1/2 cup
• Palm sugar (finely chopped) or brown sugar – 1 1/2 tablespoons
• Lime juice – 2 tablespoons (about 4 limes)
• Fish sauce – 2 tablespoons
• Garlic (finely chopped) – 4 cloves
• Bird’s eye chili (finely chopped) – 6-7 chilies
• Cilantro (chopped) – 1/3 cup

 

Instructions:

1. Pour water in a pot and bring to boil over high heat. Add a stainless steel steam ring in the center of the pot and allow it to boil for about 1-2 minutes.

2. Then place lemongrass under the salmon fish on a heatproof plate that is both large enough to accommodate it and will also fit inside the pot.

3. Place the plate holding the fish in the steamer, cover and steam for about 8 – 10 minutes, depending on the size of your fish.

4. While the fish is steaming, in a saucepan, heat the chicken stock until comes to a boil about a minute. Reduce heat to low and put in the palm sugar, stir in the sugar until completely dissolved.

5. Pour the mixture in a bowl, add in lime juice, fish sauce, garlic, bird’s eye chili and cilantro. Give it a stir until everything combine together. Set aside.

6. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulate liquid. Drizzle the seasoning sauce mixture over the fish and serve immediately.