Indomie Fried Noodles

Simple steps to follow:

 

Indomie Fried Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• IndoMie (instant noodles) – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Fried fish cake (thinly slice) – 1 fish cakes
• Water – 2 tablespoons
• Cucumber (cut into cubes) – 1 cup
• Egg – 1 egg

Seasoning

• IndoMie seasoning sauce & powder (in the packaging) – 1 packet

 

Instructions:

1. Use a pot, bring the water to boil over medium-high heat. Put the IndoMie noodles in and allow it to cook al-dente for about 1 minute. Drain the Maggi noodles with a sieve and set aside.

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

3. Add the garlic, stirring frequently with a wooden spatula for about 30 seconds then add the fried fish cake. Stir everything together for 1 minute.

4. Add the cooked IndoMie noodles in and gently toss the noodles together with the stir-fried ingredients. Add in IndoMie seasoning sauce & powder and water, give it a stir for 1-2 minutes.

5. Transfer to a serving plate and serve with fried egg & cucumber.

 

Steamed Tofu with Kombu Sauce (Vegetarian)

Simple steps to follow:

 

Steamed Tofu with Kombu Sauce (Vegetarian)

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(YIELD: Makes 2 servings)

Ingredients:

• Silken tofu (cut into 2 cm – thick) – 2 blocks
• Spring onion (minced) – 1 stalk
• Shallots (thinly sliced) – 2 shallots
• Vegetable oil – 2 tablespoons

Seasoning

• Chinese black vinegar – 1/2 tablespoon
• Light soy sauce – 2 tablespoons
• Oyster sauce – 2 teaspoons
• Sesame oil – 1 tablespoon
• Brown sugar – 1 teaspoon
• White pepper (ground) – 1 teaspoon
• Kombu seaweed sauce – 3 tablespoons

 

Instructions:

1. In a pan add 3 tablespoons of oil over medium heat and slowly add in the sliced shallots, stirring occasionally for about 3-4 minutes. Remove shallots from the oil and set aside.

2. Prepare your steamer. Turn the heat on low to pre-heat the water in the steamer.

3. Place the tofu in a large plate and carefully cut tofu into 2 cm thick. Lower the plate into the steamer. Cover and turn the heat on medium heat. Steam the tofu for 6-8 minutes.

4. Combine all the seasoning sauce together in a bowl and mix well. Set aside.

5. Remove the tofu from the steamer and drain of the liquid in the dish.

6. Heat the remaining oil leaving about 1 1/2 tablespoons oil in a pan until it starts to smoke lightly, and then carefully pour it into the seasoning mixture and mix it together. Spoon the sauce over the tofu. Garnish with fried shallots and spring onion.

7. Serve with steamed rice.

 

Spicy Stir-Fried Long Beans (Vegetarian)

Simple steps to follow:

 

Spicy Stir-Fried Long Beans (Vegetarian)

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(YIELD: Makes 2 servings)

Ingredients:

• Oil – 1 tablespoon
• Long beans (cut into 2-inches long) – 1 lb. / 1 kg
• Onion (cut into cubes) – 1 onion
• Garlic (finely chopped) – 2 cloves
• Spicy vegetarian dried shrimps (store-bought) – 1 1/2 tablespoons
• Water – 1/4 cup
• Light soy sauce – 1 teaspoon
• Sea salt – 1/2 teaspoon

 

Instructions:

1. Place the saucepan over medium-heat and add oil. Add onion stir fry 1 minute then add garlic and stir fry for another minute until fragrant.

2. Add long beans and stir for 4-5 minutes. Then, add water and mix everything together for 1-2 minutes.

3. Next, add sea salt, soy sauce and spicy vegetarian shrimp paste, combined everything together.

4. Give it stir and toss, until the long bean are cooked for 1 minute. Dish up and transfer to a serving plate.

5. Serve with steamed rice.

 

Homemade Egg Tofu with Minced Pork

Simple steps to follow:

 

Homemade Egg Tofu 

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(YIELD: Makes 5-6 servings)

Ingredients:

~Homemade egg tofu

• Egg (large) – 6 eggs
• Unsweetened soy milk or fresh soy milk (no sugar added) – 500 ml
• Sea salt – 1/3 teaspoon

 

Instructions:

1. Heat steamer over medium heat.

2. Add eggs, sea salt & soy milk in a mixing bowl and mix well. Strain the egg mixture twice and pour into a square tin.

3. Place the egg tofu in the steamer and cover the lid. Steam the egg tofu over medium heat for 18-20 minutes. Check if the top is set, remove from the steamer and set aside to rest or u can put it in the fridge overnight.

4. Once egg tofu has cooled, remove the egg tofu from the tin and cut into rectangle (1 inch).

 

Note: Keep the other half (extra) in a food container and chill it in the refrigerator for 2-3 days.  You may fry the egg tofu the next few days.  Gently pat with kitchen towel paper if the egg tofu is wet and coat with cornstarch.

 

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Minced Pork Sauce

Simple steps to follow:

 

Minced Pork Sauce

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(YIELD: Makes 1 serving)

Ingredients:

~Egg tofu gravy

• Homemade egg tofu (cut into rectangle 1-inch thickness) – 6-7 pieces
• Ground pork – 60 grams
• Carrot (small) – 1 carrot
• Garlic (finely chopped) – 1 clove
• Water – 1/4 cup
• Vegetable oil – 1/3 cup
• Corn starch – 3 tablespoons

Seasoning

• Light soy sauce – 1 tablespoon
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Doubanjiang (chili bean paste) – 1 tablespoon
• Shaoxing Chinese wine – 1 tablespoon
• White pepper (ground) – 1 teaspoon
• Sugar – 1 teaspoon

Marinade for the pork

• Oil – 1 teaspoon
• Light soy sauce – 1 teaspoon

Thickening (mix together)

• Cornstarch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

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

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

7. Place the saucepan over medium-high heat and add 1/3 cup of oil, heat until hot.

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

9. In the same pan, heat pan over medium-high heat, leaving about 1 tablespoon oil. Add in garlic and sauté for about 30 seconds. Then add in marinated ground pork and stir fry for 1-2 minutes.

10. Add in all the seasoning sauce in the pork. Stir fry everything for about 1 minute and add in 1/4 cup water. Bring to boil for about 1 minute. Add in carrots and mix everything together. Allow it to boil for another 1-2 minutes.

11. Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds.

12. Next, add in the fried egg tofu in the pork and combine everything together for about 20-30 minutes. Transfer to a serving plate.

13. Serve warm with steamed rice.

 

Steamed Eggplant with Spicy Sauce

Simple steps to follow:

 

 

Steamed Eggplant with Spicy Sauce

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(YIELD: Makes 2 servings)

Ingredients:

• Eggplant (cut into strips) – 2 medium eggplants
• White vinegar – 1/4 cup
• Water – 2-3 cups
• Garlic (finely minced) – 4 cloves
• Spring onion (minced) – 1 stalk
• Vegetable oil – 3 tablespoons

Seasoning

• Chinese black vinegar – 1 teaspoon
• Light soy sauce – 2 tablespoons
• Oyster sauce – 2 teaspoons
• Brown sugar – 1/2 teaspoon
• Sesame oil – 1 teaspoon
• Lao Gan Ma chili sauce (or any chili sauce or chili oil of your choice) – 1 1/2 tablespoons

 

Instructions:

1. Prepare your steamer. Turn the heat on low to pre-heat the water in the steamer.

2. Cut eggplants into strips. Fill a large container with 2-3 cups of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.

3. Combine all the seasoning sauce together in a bowl and mix well. Set aside.

4. Remove the eggplant from the steamer (remain the liquid in the dish), and evenly pour the sauce mixture over the eggplant. Top it with the minced garlic and spring onion.

5. Heat 3 tablespoons oil in a small saucepan until it starts to smoke lightly, and then carefully pour it over the garlic and scallion.

6. Serve with steamed rice.

 

Cincalok Fried Rice

Simple steps to follow:

 

 

 

Cincalok Fried Rice

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 1/2 cups
• Squid (cleaned and sliced into 3 cm rings) – 80 grams
• Brown sugar – 1 teaspoon
• White pepper – dash
• Cincalok (drain all liquid from the cincalok) – 4 tablespoons
• Oil – 3 1/2 tablespoons (separate)
• Egg (lightly beaten with a splash of water) – 1 egg
• Garlic, (finely chopped) – 1 clove
• Bird’s eye chili (finely chopped) – 2 chilies
• Medium red onion (finely chopped) – 1 onion
• Winged bean (thinly sliced into diagonal) – 5-6 beans
• Sea salt and sugar to taste (*optional)

 

Instructions:

1. Pat dry squid with kitchen paper towels. Marinade with brown sugar and pepper for 1 -2 hours.

2. Heat 1 tablespoon oil in a pan over medium heat. Crack egg and scramble beaten eggs till just cooked. Set aside.

3. Heat 1 tablespoon oil, add garlic, chili and onion stir fry until fragrant about 30-40 seconds. Add 2 tablespoons cincalok and fry over low heat till lightly browned. Transfer to plate and set aside.

4. Heat 1 tablespoon oil in the same pan over high heat. Fry squid and add 2 tablespoons of cincalok. Stir fry until the squid is just cooked about 1 minute. Transfer to a plate and set aside.

5. In a same pan, heat remaining oil over medium heat. Add cooked rice and stir until it absorbs the oil and starts to look semi transparent.

6. Add in earlier stir fried cincalok mixture (garlic, chili, onion & cincalok), stir fry until well combined for about 4-5 minutes. Add squid, winged beans and egg. Stir fry for 3-4 minutes and add in sea salt and sugar, if needed. Stir it for 1-2 minutes. Transfer to a serving plate.

7. Serve with fried egg.

 

Easy Fried Udon Noodles

Simple steps to follow:

 

Easy Fried Udon Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• Udon noodles *(pre-cooked udon noodles) – 1 pack (200 grams)
• Pork (thinly sliced) – 80 grams
• Kai lan (cut into small size) – 1 1/2 cup
• Garlic (finely minced) – 1 clove
• Chili padi (finely minced) – 2 chilies *optional
• Oil – 1 tablespoon
• Egg – 1 egg

Marinade for the pork

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

Seasoning

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

 

Instructions:

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

2. Heat a pot of water over high-heat until boiling. Add the noodles and allow to rest for 15 seconds. Then use a chopstick or tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to a bowl. Set aside.

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

4. Add the garlic and chili padi, stirring frequently with a wooden spatula until fragrant for about 30 seconds.

5. Stir in marinated pork and spread it out. Allow to cook for about 3-4 minutes.

6. Add the kai lan and stir fry for a minute.

7. Add the noodles and seasoning mixture. Stir-fry until well combined and the sauce has thickened slightly for about 30 seconds.

8. Transfer to a serving plate and topped with fried egg.

 

Sardine Fried Rice

Simple steps to follow:

 

Sardine Fried Rice

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 1/2 cups
• Sardine in tomato sauce – small can / 155 grams
• Onion (finely sliced) – 1 medium onion
• Garlic (finely chopped) – 1 clove
• Ginger (finely chopped) – 1 inch
• Birds eye chili (finely chopped) – 1 chili
• Sea salt – a pinch
• Black pepper (ground) – a dash
• Oil – 1 tablespoon
• Egg – 1 egg

 

Instructions:  

1. Heat 2 tablespoons oil in a pan over high heat. Add the onion and stir-fry for 1-2 minutes, until slightly brown. Then add in garlic, ginger and chili, stir fry until fragrant about 1 minute.

2. Add sardine and combined everything together for 30 seconds.

3. Add the cooked rice and fry the rice with the sardine for 4-5 minutes until heated through. Use stir fry spoon to gently tap and break up rice or any clump.

4. Then add the sea salt and black pepper in the rice and mix everything together until well combined for 2-3 minutes. Remove from heat and transfer to a serving plate.

5. Top the rice with fried egg and serve with sambal.

 

Pan-Fried Salmon

Simple steps to follow:

 

Pan-Fried Salmon

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(YIELD: Makes 1 serving)

Ingredients:

• Salmon (skin on) – 1 fillet
• Vegetable oil – 2 tablespoons

Seasoning

• Sea salt – 1 1/2 teaspoons
• Freshly ground black pepper – 1 1/2 teaspoons

Green salad (mix all together)

• Organic salad mix – 1 bunch
• Cherry tomato (cut into 2) – 1 cup
• Carrot (shredded) – 1 cup
• Lemon (juice) – 2 tablespoons
• Sesame dressing (store-bought) – 1/4 cup

 

Instructions:

1. Bring the salmon to room temperature, about 10 minutes before fry.

2. Place the saucepan over low heat and add vegetable oil, heat until hot. Season the fish with salt and pepper.

3. Then, raise the heat to medium-high, place the salmon, skin-side down in the pan. Cook until golden brown on 1 side, about 4 minute. Turn the fish over with a spatula, and cook until it feel firm and golden brown, about 3 minutes. Transfer to a plate.

4. Serve with green salad and hard-boiled egg.

 

Korean Glass Noodles Stir-Fry (Japchae)

Simple steps to follow:

 

Korean Glass Noodles Stir-Fry (Japchae)

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(YIELD: Makes 1 serving)

Ingredients:

• Korean sweet potato starch noodles – 150 grams
• Oil – 2 tablespoons
• Sesame oil – 1 tablespoon
• Gochujang – 1 tablespoon
• Gochugaru – 2 teaspoons

 

• Squid (sliced) – 1 small (about 4 ounces)
• Pork (thinly sliced) – 50 grams
• Onion (thinly sliced) – 1 medium onion
• Carrot (cut into matchsticks) – 1 small carrot
• Cabbage (cut into wedges) – 50 grams
• Shiitake mushrooms (thinly sliced) – 3 mushrooms
• Sea salt – a pinch
• Black pepper (ground) – a dash
• Spring onion (chopped) – 1 stalk
• Toasted sesame seeds – 1/4 teaspoon

Seasoning

• Light soy sauce – 1 tablespoon
• Brown sugar – 2 teaspoons
• Garlic (finely chopped) – 1 clove
• Sesame oil – 1 tablespoon

Marinade for the pork

• Oil – 1 teaspoon
• Sea salt – 1/2 teaspoon
• Black pepper (ground) – 1/4 teaspoon

 

Instructions:

1. In a bowl, soak the noodles in warm water until soft for about 30-40 minutes. Drain the water through a colander. Set the noodles aside.

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

3. Heat 1 tablespoon of oil, sesame oil, gochujang & gochugaru in a pan over medium heat. Stir frequently for 1 minute. Add noodles and 1 tablespoon of the seasoning mixture. Stir-fry until the noodles are soft for 3 minutes. Sprinkle a little bit of water if the noodles turns dry. Transfer the noodles onto a plate.

4. In the same pan, heat 1 tablespoon of oil over medium heat. Add onion and stir fry for a minute then, add pork slice and stir fry for 1-2 minutes. Add carrot, mushrooms & cabbage, stir fry for another 1-2 minutes until it turns wilted. Add sea salt and pepper and give it another 30 seconds stir.

5. Next, add the squid and the remaining seasoning mixture. Stir-fry until the squid is cooked through about 1-2 minutes.

6. Add the noodles to the pan again, stir-fry until everything well combined for 30 seconds. Remove and transfer to a serving plate.

7. Garnish with toasted sesame seeds & spring onion.