Mee Sua Noodles with Seaweed Soup

Simple steps to follow:

 

Mee Sua Noodles with Seaweed Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Mee sua (fine noodles) – 2 bundles
• Spinach – 1 1/2 cups
• Chicken broth – 2 cups
• Chinese dried seaweed (washed and soak in water for 5 minutes) – 1/4 piece of seaweed
• Fish balls – 60 grams
• Sesame oil – 1 teaspoon
• Egg – 1 egg *optional
• 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 2 minutes. Drain away the water using a sieve.

2. In a plate, add spinach and toss lightly with sesame oil and a pinch of sea salt. Set aside.

3. Bring a pot of water to boil over high heat, cook mee sua noodles for about 1-2 minutes, drain mee sua with a sieve and place the cooked mee sua in a serving bowl.

4. Place the pot over medium-high heat and add chicken broth. Bring to boil for about 5-6 minutes.

5. Add soaked Chinese seaweed in the soup and allow it to boil for about 1-2 minutes. Once the soup is boil, add fish balls and and sea salt. Allow it to boil for another 2-3 minutes.

6. Give it a stir and boil for another 20 seconds. Ladle the soup over the noodles.

7. Top with the spinach and poached egg.

Prawn Udon

Simple steps to follows:

Prawn Udon

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(YIELD: Makes 1 serving)

Ingredients:

• Udon noodles *(pre-cooked udon noodles) – 1 pack (200 grams)
• Prawns (peeled & deveined, marinade with 1/2 teaspoon ground white pepper) – 8 medium prawns
• Napa cabbage (cut into thin strips) – 1 1/2 cup
• Garlic (finely minced) – 2 cloves
• Chili padi (finely minced) – 2 chilies *optional
• Sugar – 1/2 teaspoon
• Light soy sauce – 1/2 teaspoon
• Spring onion (finely sliced) – 1 stalk
• Sesame oil – 1 teaspoon
• Oil – 1 tablespoon

Seasoning

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

 

Instructions:

1. 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. Toss with sesame oil and set aside.
2. Place the saucepan over medium-high heat and add a tablespoon of oil.
3. Add the garlic and chili padi, stirring frequently with a wooden spatula until fragrant for about 30 seconds.
4. Stir in the napa cabbage and stir fry for 2 minutes. Then add 1/2 teaspoon sugar and light soy sauce, stir fry for 1 minute.
5. Add the prawns and stir fry until the prawns are just cooked about 3-5 minutes.
6. Add the noodles and seasoning mixture. Stir-fry for 1 minute until well combined and the sauce has thickened. Toss through the spring onion.
7. Transfer to a serving plate.

 

Minced Pork & Potato Curry 

Simple steps to follow:

Minced Pork & Potato Curry 

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(YIELD: Makes 1-2 servings)

Ingredients:

• Ground pork – 80 grams
• Potato (cut into cubes) – 2 potatoes
• Garlic (finely chopped) – 2 cloves
• Curry leaf (remove stem, keep the leave) – 6 leaf
• Curry powder – 1 tablespoon
• Water – 1/4 cup
• Sea salt – 1/2 teaspoon
• Oil – 1/3 cup

Marinade

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

 

Instructions:

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

2. Place the saucepan over medium-high heat and add 1/3 cup oil, heat until hot. Add potatoes and deep fry until golden brown for about 10-12 minutes. Dish up and set aside.

3. Heat the same pan over medium heat and leave about 1 tablespoon of oil, add in garlic and stir fry until fragrant for about 30 seconds.

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

5. Next, add curry powder and half of the curry leaf in the pork and stir fry everything together for another 2-3 minutes. Then add water, let it boil for 1-2 minutes and stir in fried potatoes and the rest of the curry leaf. Combine everything together and stir for another 1-2 minutes. Dish up to a serving plate.

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

 

Stir-Fry Cabbage with Egg

Simple steps to follow:

 

Stir-Fry Cabbage with Egg

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(YIELD: Makes 1-2 servings)

Ingredients:

• Cabbage (cut into medium strips) – 1/4 head of medium cabbage
• Glass noodles (cellophane noodles, soaked in warm water for 15 minutes) – 10 grams
• Egg (medium size) – 2 eggs
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies
• Vegetable oil – 1 tablespoon
• Sesame oil – 1 tablespoon
• Spring onion (finely chopped/ separate the white and green) – 1 stalk

Seasoning

• Chinese Shaoxing wine – 2 teaspoons
• Light soy sauce – 2 teaspoons
• Dark soy sauce – 1/4 teaspoon
• Water – 3 tablespoons
• Sea salt – a pinch

Thickening (mix together)

• Corn starch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. 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.

2. Add 1 tablespoon of sesame oil, heat over medium heat, add garlic, chili padi and spring onion (white part). Stir fry until fragrant about 1 minute.

3. Stir in cabbage and stir fry for 1 minute. Then add glass noodles and fried egg, stir and mix everything for about 30 seconds. Add in the combined seasoning mixture and stir fry everything together.

4. Slowly drizzle over the thickening mixture and give it a quick stir for another 30 seconds. Dish up and transfer to a serving plate.

5. Serve with steamed rice.

 

Braised Chicken

Simple steps to follow:

 

Braised Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken thigh – 1 thigh
• Sesame oil – 1 tablespoon
• Ginger (slice) – 20 grams
• Garlic (finely chopped) – 1 clove
• Spring onion (finely chopped/ separate the white and green) – 1 stalk
• Chinese Shaoxing wine – 1 tablespoon
• Hard-boiled egg – 2 eggs *optional

Marinade for the chicken

• Light soy sauce – 1/2 tablespoon
• Ground white pepper – 1 teaspoon

Seasoning

• Water – 1 cup
• Anchovy or chicken powder – 1/2 teaspoon
• Light soy sauce – 1 teaspoon
• Dark soy sauce – 1/2 teaspoons
• Oyster sauce – 2 teaspoons
• Brown sugar – 1 1/2 teaspoons
• Sea salt – a pinch

 

Instructions:

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

2. In a pan, heat sesame oil over low-heat and add ginger. Stir-fry ginger for 5 seconds then add in garlic and spring onion (white part). Sauté ginger, garlic & spring onion until fragrant for about a minute.

3. Add in marinated chicken, skin-side-down and allowed to cook for 1-2 minutes. Then flipped over and allowed to sear on the bone-side for 1-2 minutes. Drizzle in the Chinese Shaoxing wine and mix briskly until well combined.

4. Next, add in hard-boiled egg and pour in the combined seasoning sauce over the chicken & egg. Once boiling, cover pot with the lid, reduce heat to low heat, and braise until chicken is tender, for about 30-35 minutes or longer. Depending on desired tenderness.

5. Constantly flipped chicken and egg. Turn off the heat once the sauce has reduced and thickened.

6. Transfer to a serving plate and garnish with spring onion (green part).

7. Serve with steamed rice.

 

Sesame Crusted Chicken

Simple steps to follow:

 

Sesame Crusted Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken breast – 1 breast
• Oil – 1/3 cup

Marinade for the chicken

• Light soy sauce – 2 teaspoons
• Oyster sauce – 2 teaspoons
• Ground black pepper – 1/4 teaspoon

Coating for the chicken

• Black sesame seeds – 1 tablespoon
• White sesame seeds – 2 tablespoons
• Cornstarch – 1 tablespoon
• Egg – 1 egg

Sauce for the chicken

• Light soy sauce – 1 tablespoon
• Sesame oil – 1 teaspoon
• Lemon juice – 1 teaspoon
• Brown sugar – 1/4 teaspoon

Thickening mixture (mix together) 

• Cornstarch – 2 teaspoons
• Water – 2 teaspoons

 

Instructions:

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

2. When ready to cook, discard the marinade sauce from the chicken breast. Toss the chicken with enough cornstarch to coat them lightly, then toss in the egg mixture.

3. Pour the sesame seeds (black & white) into a shallow dish and press the chicken into the seeds, coating all sides.

4. Place the saucepan over medium-high heat and add oil, heat until hot. Add the chicken and fry for 3-4 minutes then turn over and fry the other sides for another 3-4 minutes and cook until done. Remove and transfer to a serving plate.

5. Heat pan over low-heat, add all the sauce in the pan. Keep stirring until hot for about 1 to 1 1/2 minute. Slowly drizzle thickening mixture in the sauce for about 20 to 30 seconds to create a thickness texture. Remove and spoon it over the top of the sesame chicken.

6. Serve with steamed rice and vegetables.

Coconut Rice

Simple steps to follow:

Coconut Rice 

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(YIELD: Makes 4-5 servings)

Ingredients:

• Rice – 3 cups
• Water – 2 cups
• Coconut milk – 1 cup
• Sea salt – 1 teaspoon
• Pandan leaf *screwpine leaf – 5-6 leaves (tie into a knot)

Instructions:

1. Use a strainer to rinse the rice to removes surfaces starch.
2. Pour water, coconut milk and sea salt, stir to mix.
3. Place the rice in a rice cooker, add pandan leaves and cook the rice.
4. Keep the rice warm in the cooker.

 

Sambal Nasi Lemak

Simple steps to follows:

 

Sambal Nasi Lemak

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(YIELD: Makes 4-5 servings)

Ingredients:

• Chili paste – 350 grams *store bought
• Onion (thinly slice) – 3 onions
• Shallot (thinly slice) – 15 shallots
• Garlic (finely chopped) – 5 cloves
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon
• Oil – 1 cup

Instructions:

1. In a wok or pan, heat oil over low heat, add shallots and fry until it turn light brown about 15 minutes. Add garlic, stir fry for 5 minutes.
2. Add chili paste and suagr, fry the spice paste until fragrant for about 20-25 minutes.
3. Add in the onion, stir fry everything together for 10-15 minutes, add sea salt.
4. Simmer until the sambal (chili paste) has thickens about 5-8 minutes.
5. Turn off the heat and set aside.

 

Curry Chicken 

Simple steps to follows:

Curry Chicken

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(YIELD: Makes 4-5 servings)

Ingredients:

• Chicken thigh (cut into pieces) – 4 thighs
• Chicken drumstick (cut into pieces) – 4 drumsticks
• Potato (cut into cubes) – 250 grams
• Chili paste – 350 grams *store bought
• Water – 4-5 cups
• Coconut milk – 200 ml *store bought
• Curry leaves – 2-3 sprigs
• Pandan leaf *screwpine leaf – 6-7 leaves
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon
• Oil – 1 1/2 cups

Marinate for the chicken

• Curry powder – 4-5 tablespoons
• Sea salt – 1/2 teaspoon

For pounding or blending

• Shallot – 10 shallots
• Garlic – 4 cloves
• Turmeric or turmeric powder – 3 cm / 1 tablespoon
• Lemongrass (use the white parts only) – 6 lemongrass

Instructions:

1. In a bowl, marinate the chicken with curry powder and salt for 30 minutes or overnight. Set aside.
2. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until fine. Remove and set aside.
3. In a wok or pan, heat oil over medium-low heat, add blending ingredients and fry until it turn light brown about 15 minutes.
4. Add chili paste, curry & pandan leaves, fry the spice paste until fragrant and turn dark red for about 20 minutes.
5. Add in the potato, stir fry for 15 minutes and add marinated chicken. Stir fry everything together and allow it to simmer for 20-25 minutes.
6. Pour water and allow it to boil for another 20-25 minutes. Add sugar and sea salt, stir everything together. Constantly stir the curry chicken.
7. Lower the heat and bring the curry chicken to boil for 15 minutes. Add coconut milk and boil until the gravy has thickens about 10-15 minutes.
8. Turn off the heat and set aside.