Stir-Fry Spinach

Simple steps to follow:

Stir-Fry Spinach

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(YIELD: Makes 1 serving)

 

Ingredients:

• Spinach (cut into 2-inch) – 1 bunch
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies
• Fish sauce – 1 teaspoon
• Sea salt – a pinch
• Vegetable Oil – 1 tablespoon

 

Instructions:

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.

3. Stir in spinach. Add in sea salt & fish salt. Combine everything together and stir-fry for a minute. Transfer to a serving plate.

4. Serve with steamed rice.

 

Yee Mee Noodles Soup

Simple steps to follow:

Yee Mee Noodles Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Yee mee – 1 bundle
• Baby bok choy (blanched) – 1 head
• Chicken broth – 2 cups
• Pork ball – 6 balls
• Fried fu chok (crispy bean curd skin) – 1 piece *cut into 4 pieces
• Egg – 1 egg
• Goji berries – 1 tablespoon

Seasoning

• Sea salt – 1/4 teaspoon
• Light soy sauce – 1 teaspoon

 

Instructions:

1. Fill a large pot with 2 cups of water. Bring the water to boiling. Carefully lower the baby bok choy into the boiling water. Boil boy choy for 2 minutes and drain in a colander or sieve. Set aside.

2. Pour chicken broth in a small pot and bring to boil at medium heat for about 2 minutes and add in seasoning. Once the soup is boil, add in pork balls and allow it to boil for 1-2 minutes.

3. Then, crack in the egg. Let it cook for another minute. Add in yee mee, give it a stir for 20 seconds, add in fu chuk and goji berries and lightly stir the noodles for another 20 seconds. Remove and transfer to a serving bowl

4. Serve warm with blanched bok choy.

 

Stir-Fry Ramen Noodles (Spicy)

Simple steps to follow:

 

Stir-Fry Ramen Noodles (Spicy)

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(YIELD: Makes 1 serving)

Ingredients:

• Ramen noodles (instant noodles) – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Shallot (finely slice) – 2 shallots
• Bird’s eye chili – 2 chilies
• Pork (thinly slice) – 60 grams
• Baby bok choy (cut into bite size pieces) – 1 head
• Egg (one egg lightly beaten) – 1 egg

Seasoning

• Light soy sauce – 1/2 teaspoon
• Sweet soy sauce – 1/2 teaspoon
• Oyster sauce – 1 teaspoon
• Fish sauce – 1 teaspoon

Marinade for the pork

• Vegetable oil – 1 teaspoon
• Light soy sauce – 1/2 teaspoon

 

Instructions:

1. Place the pork in a bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

2. Use a pot, bring the water to boil over medium-high heat. Put the ramen noodles in and allow it to cook al-dente for about 30 seconds. Drain the noodles with a sieve and 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 bird’s eye chili. Stir everything together for another minute.

5. Push aside the shallot, chili padi & garlic aside, add the beaten egg and cook the egg until they form medium-sized scrambled egg curds, making sure to stir frequently for 30 seconds.

6. Then, add in the marinated pork slice and stir for 1-2 minutes.

7. Add the cooked noodles in and gently toss the noodles together with the stir-fried ingredients.

8. Quickly add in the seasoning ingredients and combined everything together. Give it a gently toss and cook for about 1 minute. Add in baby bok choy and stir-fry for a minute.

9. Stir fry everything together and transfer to a serving plate. Serve with fried egg.

 

Indonesian Nasi Goreng

Simple steps to follow:

Indonesian Nasi Goreng

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken breast (thinly sliced) – 60 grams
• Cooked rice – 1 1/2 cups
• Onion (thinly sliced) – 20 grams
• Bird’s eye chili (finely chopped) – 2 chilies
• Garlic (finely chopped) – 1 clove
• Cincalok (fermented small shrimps) – 2 teaspoons
• Oil – 1 tablespoon

Seasoning

• Sweet dark soy sauce (kecap manis) – 2 teaspoons
• Light soy sauce – 1 teaspoon
• Fish sauce – 1 teaspoon

Marinade for chicken breast

• Sweet dark soy sauce (kecap manis) – 1 teaspoon
• Light soy sauce – 1 teaspoon

To serve

• Cucumber (sliced) – 10 grams
• Tomato (sliced) – 10 grams
• Salted duck egg or fried egg – 1 egg
• Sambal

 

Instructions:  

1. Place the chicken in a bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

2. Heat the oil in a pan over high heat. Add the onion and stir-fry for 1 minute. Then add in the garlic and chili, stir-fry for 30 seconds.

3. Push all the aromatics to the side and add the chicken into the centre of the pan. Spread the chicken out and allow it to cook on one side. Then stir-fry for another 3 minutes or until the chicken is just cooked.

4. Then add the cincalok and mixing it through the remaining ingredients. Add the cooked rice and the seasoning mixture and mix everything together until well combined for 2 minutes. Use stir fry spoon to gently tap and break up the rice or any clump. Remove from the heat and transfer to a serving plate.

5. Top the rice with a salted egg and serve with cucumber, tomato and sambal.

 

 

Stir-Fry Spicy Pork

Simple steps to follow:

 

Stir-Fry Spicy Pork

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(YIELD: Makes 1 serving)

 

Ingredients:

• Pork (thinly sliced) – 100 grams
• Vegetable oil – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 3 chilies

Marinade for the pork

• Light soy sauce – 1 teaspoon
• Oyster sauce – 2 teaspoons
• Fish sauce – 2 teaspoons
• Ground white pepper – 1/2 teaspoon
• Garlic powder – 1/2 teaspoon
• Chili flakes – 1 teaspoon
• Brown sugar – 1 teaspoon

 

Instructions:

1. Place the pork in a large bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

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

3. Add the marinated pork and stir-fry everything together for about 5-6 minutes.

4. Keep stirring for another 2-3 minutes or until cooked through. Dish up to a serving plate.

5. Serve warm with steamed rice.

 

Gàrjin Fish (Steamed Sea Bass)

Simple steps to follow:

Gàrjin Fish (Steamed Sea Bass)

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(YIELD: Makes 1-2 servings)

Ingredients:

• Sea bass fish – 1 fillet
• Garlic (finely chopped) – 1 clove
• Ginger (finely chopped) – 6 grams & *separately 3 slices of ginger
• Shallot (finely chopped) – 2 shallots
• Chili padi (finely chopped) – 2 chilies
• Fermented bean paste (taucu) – 1/2 tablespoon
• Dried shrimps (soaked in hot water for 10 minutes and drain off water. Finely chopped) – 10 grams
• Spring onion (cut in fine strip) – 1 stalk
• Oil – 1 tablespoon

Seasoning sauce

• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Brown sugar – 1 teaspoon

 

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 the sea bass on a heatproof plate that is large enough to accommodate it and will also fit inside the pot. Put 3 slices of ginger on top of the fish.

3. Place the plate holding the fish in the steamer, cover and steam for about 5-6 minutes, depending on the size of your fish.

4. While the fish is steaming, in a saucepan heat over medium heat, add oil. Add ginger, garlic, shallot & chili padi, sauté for about 1-2 minutes until fragrant. Add in dried shrimps and stir fry everything together for another 1-2 minutes.

5. Then, add fermented bean paste (taucu) along with light soy sauce and oyster sauce. Stir-fry for 30 seconds to 1 minute. Finally, add brown sugar, give it a quick stir to combine everything together for 10 seconds. Remove and set aside.

6. Check the fish in the steamer after 5-6 minutes, carefully remove the plate from the steamer and pour off any accumulate liquid. Then, place sautéed fermented bean paste over the fish and continue to steam for another 4-5 minutes. Remove and garnish with spring onion.

7. Serve immediately with steamed rice.

Spinach with Spicy Tomato Sauce

Simple steps to follow:

 

Spinach with Spicy Tomato Sauce

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(YIELD: Makes 1-2 servings)

Ingredients:

• Spinach (blanched) – 1 bunch
• Water – 30 – 50 ml
• Tomato (diced) – 1 medium
• Sea salt – 1/2 teaspoon
• Brown sugar or palm sugar – 1/2 teaspoon
• Lime (juice) – 1 lime
• Vegetable oil – 1 1/2 tablespoon

For pounding or blending (chili paste)

• Big chili (chili pepper) – 1 chili
• Bird’s eye chili – 6 chilies
• Shallot – 3 shallots
• Garlic – 2 cloves
• Shrimp paste (belacan) / fish sauce – 1 teaspoon

 

Instructions:

1. 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.

2. Fill a large pot with 3-4 cups of water. Bring the water to boiling. Carefully lower the spinach into the boiling water. Boil spinach for 3-4 minutes and drain in a colander or sieve. Set aside.

3. Place the saucepan over medium-high heat and add vegetable oil heat until hot. Add the chili paste and stir fry until smell aromatic for about 2-3 minutes.

4. Then, add in tomato and stir everything together until the tomato turn wilted. Add water and bring it to boil for about 3-4 minutes, keep stirring. Season with sea salt, brown sugar & lime juice. Mix well and stir for another 1 minute. Turn off the heat. And spoon the tomato sauce on top of the blanched spinach.

5. Serve warm with steamed rice & fried egg.

 

Stir-Fry Glass Noodles (Ma Yi Shang Shu)

Simple steps to follow:

 

 

Stir-Fry Glass Noodles (Ma Yi Shang Shu)

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(YIELD: Makes 1 serving)

Ingredients:

• Glass noodles – 1/2 packet
• Cooking oil – 1 tablespoon
• Ground pork – 60 grams
• Spicy fermented bean sauce (doubanjiang) – 1 tablespoon
• Ginger (finely chopped) – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies *optional
• Spring onion (snipped with scissors according to your preferred length) – 2 tablespoons

Seasoning

• Light soy sauce – 2 teaspoons
• Dark soy sauce – 1 teaspoon
• Brown sugar – 1 teaspoon
• Chicken broth or water – 2 cups

Marinade for the pork

• Soy sauce – 2 teaspoons
• Fish sauce – 1 teaspoon
• White pepper – 1/2 teaspoon

 

Instructions:

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

2. Soak dry glass noodles in cold water for 10 minutes, until soften. Rinse and drain with a sieve. Set aside.

3. Heat pan over medium-heat, add 1 tablespoon of oil. Add ginger and stir fry for a minute, then add in garlic and chili padi sauté for about 30 second until fragrant and golden brown not burn. Add in spicy bean sauce (doubanjiang) and stir-fry for about 1-2 minutes.

4. Add in ground pork, stir fry until the pork is cooked about 1-2 minutes. Then, add in the seasoning mixture. Bring everything to a boil about 1 minute, add in soaked glass noodles and spring onion. Quickly toss and stir everything together until all combines, about 1-2 minutes. Transfer to a serving plate.

 

Tom Yum Fried Rice Vermicelli Noodles (Tom Yum Mee Hoon)

Simple steps to follow:

 

Tom Yum Fried Rice Vermicelli Noodles (Tom Yum Mee Hoon)

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(YIELD: Makes 1-2 servings)

Ingredients:

• Rice vermicelli noodles (soak in water for 15 minutes) – 100 grams
• Spinach (cut into small 2 pieces) – 2 cups
• Fried chicken breast (shredded) – 50 grams
• Tom yam paste (store bought) – 2 tablespoons
• Oil – 1 1/2 tablespoons
• Dried anchovy (finely chopped) – 10 grams
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies
• Shallots (thinly slice) – 3 shallots
• Kaffir lime leave (finely chopped) – 3 leaves
• Egg – 1 egg

Seasoning

• Water – 1 1/2 cups
• Soy sauce –2 teaspoons
• Oyster sauce – 2 teaspoons
• Brown sugar – 1 teaspoon
• Fish sauce – 2 teaspoons
• Sea salt – a pinch

 

Instructions:

1. Place the saucepan over medium-high heat and add oil, heat until hot. Add in anchovy, garlic, chili padi, shallots & kaffir lime leave, stir fry for 1-2 minutes until fragrant. Stir in tom yum paste, fry everything together. Add in shredded chicken, stir fry for 1-2 minutes.

2. Then, add all the seasoning mixture and allow it to simmer for about a minute. Add in soaked vermicelli noodles and spinach, give a stir to combine everything together for about 20 seconds.

3. Cover the lid and allow the noodles & spinach to cook, for another 1-2 minutes. Then, open the lid and continue to stir the noodles until dry about 1-2 minutes. Remove and transfer to a serving plate.

3. Serve warm with fried egg.

 

Steamed Chicken with Mushrooms

Simple steps to follow:

Steamed Chicken with Mushrooms

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(YIELD: Makes 2 servings) 

Ingredients:

• Chicken breast (slice thinly) – 2 breast
• Dried shiitake mushrooms (soaked in hot water for 15 minutes and slice thickly) – 6 medium mushrooms
• Dried wood ear mushrooms (soaked for 15 minutes in hot water, rinse well) – 1/4 cup
• Spring onion (snipped with scissors according to your preferred length) – 1 stalk
• Corn starch – 1 tablespoon

Seasoning

• Oil – 1 tablespoon
• Sesame oil – 1/2 teaspoon
• Light soy sauce – 2 teaspoons
• Rice wine – 1 1/2 teaspoons
• Oyster sauce – 1 tablespoon
• Brown sugar – 1/2 teaspoon
• Sea salt – 1/4 teaspoon
• White pepper – 1/4 teaspoon
• Fresh ginger (finely chopped) – 1/2 teaspoon
• Water – 1/4 cup

 

Instructions:

1. Wash dried wood ear mushrooms & shiitake mushrooms. Rinse all separately under running water to ensure dirt or dust are rinsed. Soaked it separately with hot water for 10-15 minutes. Then squeeze excess water from the wood mushrooms and cut off the bottom of wood mushrooms aside.

2. Remove shiitake mushrooms from the water after softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then slice the mushrooms thickly. Set aside.

3. In a big bowl, combined all the seasoning mixture together and add chicken, soaked shiitake mushrooms, wood ear mushrooms & lily flower. Mix everything together. Cover and marinade for minimum 2 hours, or in the fridge if overnight.

4. Remove the marinade chicken & mushroom from the fridge to room temperature. Add in corn starch in the chicken and mushroom. Mix everything together and transfer the chicken & mushrooms to a deep plate or pie dish. Sprinkle spring onion on top of the chicken & mushrooms.

5. Set the steamer, bring the water to a boiling. Then place the chicken & mushrooms in the steamer.

6. Steam over medium high heat for 10-15 minutes, until the chicken is almost cook. Turn off the heat, leave the chicken in the steamer for another 2 minutes. Remove the steaming dish from steamer.

7. Serve warm with steamed rice.