Fish Cake Fried Rice

Simple steps to follow:

 

Fish Cake Fried Rice

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 medium bowl
• Fried fish cake (thinly slice) – 1 cup / 2 piece fried fish cake
• Garlic (finely chopped) – 1 clove
• Egg – 2 eggs
• Oil – 2 tablespoons

Seasoning

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

 

Instructions:

1. Cracked 1 egg into the cooked rice and mix all together. Set aside.

2. Heat 1 tablespoon oil in a pan over high heat. Add the egg rice and stir fry for 2-3 minutes until it separated and dried. Dish up and set aside.

3. In the same pan, heat 1 tablespoon of oil over medium-heat, add garlic and stir fry until fragrant about 20 seconds. Add fried fish cake and stir-fry for 1-2 minutes.

4. Next, add in the cooked rice. Fry the rice for about 3-5 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.

5. Keep stirring until the rice is evenly cooked and coated with the fried fish cake 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.

6. Dish up and serve with fried egg & sambal (spicy chili paste).

 

Fish Balls with Egg Tofu

Simple steps to follow:

 

 

Fish Balls with Egg Tofu

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(YIELD: Makes 1 serving)

Ingredients:

• Fish Balls – 120 grams
• Egg tofu (cut into 1-inch thickness) – 1 tube
• Garlic (finely chopped) – 1 clove
• Chili padi (chopped) – 1 chili
• Vegetable oil – 1 tablespoon

Seasoning

• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Brown sugar – 1/2 teaspoon
• Fish sauce – 1/2 teaspoon
• Water – 2 tablespoons

Thickening (mix together)

• Corn starch – 1 1/2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. Place the pan, heat over medium heat, add 1 tablespoon oil heat until hot. Add in garlic and sauté for about a minute. Add chili padi, stir fry for another minute.

2. Then add in fish balls, stir fry for 30 seconds and slowly add in egg tofu. Lightly stir everything together and add all the seasoning sauce in the fish ball and egg tofu. Close the lid and allow it to simmer for 1-2 minutes.

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

4. Serve warm with steamed rice, fried egg & cucumber.

 

Stir Fried Wood Ear Mushrooms with Choy Sum

Simple steps to follow:

 

Stir Fried Wood Ear Mushrooms with Choy Sum

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(YIELD: Makes 1 serving)

Ingredients:

• Wood ear mushrooms (washed & soaked in hot water for 15 minutes) – 20 grams
• Chinese choy sum (cut into 2 inches) – 2 stalks
• Garlic (finely chopped) – 2 cloves
• Chili padi (bird’s eye chili, finely chopped) – 2 chilies
• Water – 2-3 tablespoons
• Oil – 1 tablespoon

Seasoning

• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Brown sugar – 1/2 teaspoon
• Shaoxing wine – 2 teaspoon

Thickening (mix together)

• Corn starch – 1 teaspoon
• Water – 2 teaspoons

 

Instructions:

1. In the same saucepan heat over medium-high heat and add 1 tablespoon oil, heat until hot. Add in garlic and chili, stir-fry for 30 seconds or until fragrant. Stir in wood ear mushrooms and fry for 2-3 minutes. Add water and allow it to simmer for 2-3 minutes.

2. Add choy sum, stir fry for 1-2 minutes then add seasoning mixture and stir fry until well combined for another 1-2 minutes. Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds. Transfer to a serving plate.

3. Serve warm with steamed rice and fried egg.

Cantonese Yee Mee

Simple steps to follow:

 

 

 

Cantonese Yee Mee

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(YIELD: Makes 1 serving)

Ingredients:

• Yee Mee – 1 bunch
• Chinese choy sum (cut into 2 inches) – 2 stalks
• Pork (thinly slice) – 25 grams
• Prawns (unshelled and deveined, leave the tail on prawns) – 7 pieces
• Garlic (finely chopped) – 2 cloves
• Chicken broth – 2 1/2 cups
• Dried scallop (washed and soaked in 3 tablespoons water, overnight) – 2 scallops *optional
• Light soy sauce – 1/2 teaspoon
• Egg (lightly beaten) – 1 egg
• Oil – 1 tablespoon

Marinade for the pork

• Light soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

Thickening (mix together)

• Corn starch – 2 tablespoons
• Water – 2 tablespoons

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in pork slice. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. Place the saucepan over medium-high heat and add oil, heat until hot. Add in garlic, stir-fry for 20 seconds or until fragrant. Stir in pork slice and fry for 2-3 minutes. Then, add prawns and stir fry for 1-2 minutes.

3. Add chicken broth and dried scallop together with the scallop water. Allow it to boil for 2-3 minutes.

4. Next, add in choy sum, allow to boil for 1 minute. Slowly stir in the thickening mixture in the soup, keep stirring until it boil for about 1 minute. Add light soy sauce and stir all together.

5. Slowly, pour in the egg and stir it for 30 seconds. Turn off the heat.

6. Ladle the gravy over the yee mee noodles.

 

 

Winged Bean Stir-Fry with Pork & Eggs (Spicy)

Simple steps to follow:

 

Winged Bean Stir-Fry with Pork & Eggs (Spicy)

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(YIELD: Makes 1-2 servings)

Ingredients:

• Winged bean (cut into 1/2 – diagonal) – 400 grams
• Ground pork – 60 grams
• Chili padi – 2 chilies
• Garlic (finely chopped) – 1 clove
• Egg – 2 eggs
• Oil – 3 tablespoons

Seasoning

• Water – 3 tablespoons
• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Fish sauce – 2 teaspoons

Marinade for the pork

• Light soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. Place the saucepan heat over medium-high heat and add 2 tablespoons 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 almost cooked. Dish up and set aside.

3. In the same saucepan heat over medium-high heat and add 1 tablespoon oil, heat until hot. Add in garlic and chili, stir-fry for 30 seconds or until fragrant. Stir in pork and fry for 2-3 minutes.

4. Add winged beans, stir fry for 1-2 minutes then add water. Add the fried egg and seasoning mixture and stir fry until well combined for another 1-2 minutes. Transfer to a serving plate.

5. Serve warm with steamed rice.