The Good Food

Simple Mee Hoon Soup (Vermicelli Noodle Soup)

Simple steps to follows:

 

Simple Mee Hoon Soup (Vermicelli Noodle Soup)

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(YIELD: Makes 1 serving)

Ingredients:

• Vermicelli noodles – 2 bundles
• Chicken broth – 2 cups
• Fried fish ball – 2 balls
• Fried Japanese tofu – 3 pieces
• Fried fu chok (crispy bean curd skin) – 3 piece
• Egg – 1 egg
• Goji berries – 1 tablespoon

Seasoning

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

 

Instructions:

2. Heat a pot of water over high-heat until boiling. Add the noodles and cook for 3-5 minutes. Then use a chopstick or tongs to gently shake the noodles apart. Once the noodles are cooked, drain and transfer to a serving bowl. Set aside.
3. Pour chicken broth in the pot and bring to boil at medium heat for about 2 minutes. Once the soup is boil, add in fish balls, fried Japanese tofu and fried fu chok. Allow it to boil for 1-2 minutes.
4. Then, crack in the egg. Let it cook for another minute. Add in all the seasoning mixture and goji berries, give it a stir for 20 seconds. Ladle the soup over the noodles.
5. Serve warm.

Chicken & Egg Bowl (Oyakodon)

Simple step to follows:

Chicken & Egg Bowl (Oyakodon)

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken breast (cut into pieces) – 1 breast
• Onion (sliced thinly) – 1/2 onion
• Egg (lightly beaten) – 1 large egg
• Cooked rice – 1 bowl
• Parsley or spring onion (finely chopped) – 1 tablespoon

Seasoning

• Dashi or chicken broth – 1/2 cup
• Mirin – 2 teaspoons
• Japanese sake or dry sherry – 2 teaspoons *optional
• Light soy sauce – 2 teaspoons
• Brown sugar – 2 teaspoons

 

Instructions:

1. In a bowl, combine all the seasoning ingredients together. Mix everything together until sugar dissolved. Set aside.

2. In a pan, heat over medium heat. Add onion and give it a quick stir. Pour all the seasoning mixture and add in chicken, spread it evenly. Allow chicken to simmer for 1 minute then flip to the other side.

3. Lower the heat to medium-low, skim off form if you see any. Cover with lid and allow to cook for 5 minutes or until the chicken is tender.

4. Slowly drizzle beaten egg over the chicken and onion. Cover the lid again and cook for 1 minute.

5. Sprinkle parsley or spring onion, remove the pan from the heat.

6. Slowly pour cooked chicken & egg on top of the cooked rice.

7. Serve with miso soup *(optional).

Miso Ramen Noodles Soup with Chicken

Simple step to follows:

Miso Ramen Noodles Soup with Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Ramen noodles – 1 packet / 150 grams
• Napa cabbage (cut white and green part into 1 1/2 inch) – 1 1/2 cups
• Shimeji mushrooms – 60 grams
• Instant miso (store bought) – 1 packet
• Chicken fillet – 2 fillets
• Water – 2 1/2 cups
• Oil – 1 tablespoon

Marinade for the chicken

• Sea salt – 1/4 teaspoon

Seasoning

• Japanese sake or dry sherry – 1 tablespoon *optional
• Soy sauce – 1/2 teaspoon

 

Instructions:

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

2. In a pan, heat 1 tablespoon of oil over medium heat. Pan fry the chicken for 3-5 minutes. Sear until the bottom turn golden brown, and flip the other side over and fry for another 3-5 minutes, or until cooked. Dish up and set aside.

3. Pour water in a pot, place over medium heat and bring to a gentle boil. Add white part napa cabbage and shimeji mushrooms in the water, cover with lid and allow it to cook for 10 minutes.

4. Add in the green part napa cabbage, ramen noodles and instant miso, give it a stir. Add in seasoning mixture and boil for 2 minutes.

5. Transfer to a serving bowl. Slice the cooked chicken and place it on top of the noodles. Garnish with spring onion.

 

Steamed Minced Pork with Egg Tofu

Simple step to follows:

 

Steamed Minced Pork with Egg Tofu

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(YIELD: Makes 1 serving)

Ingredients:

• Ground pork – 25-30 grams
• Egg tofu (cut into 1 cm) – 1 tube
• Salted egg – 1 egg
• Spring onion (finely cut) – 1 tablespoon

Marinade for the ground pork

• Light soy sauce – 1 teaspoon
• Dark soy sauce –1/2 teaspoon
• Sesame oil – 1/2 teaspoon
• Chinese Shaoxing wine – 1/2 teaspoon
• Corn starch – 1/2 teaspoon
• Ground white pepper – 1/4 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 10-15 minutes. Set aside.

2. Carefully cut egg tofu into 1 cm and place it on the steam dish plate.

3. Put the pork in the center of the tofu, make a hole in the middle of the pork and let the salted egg in.

4. Prepare the steamer. Turn the heat on low to pre-heat the water in the steamer for 3 minutes.

5. Lower the plate into the steamer and cover with aluminum foil. Cover with lid and turn the heat on medium heat. Steam minced pork and egg tofu for 15 minutes or until cooked.

6. Remove the tofu from the steamer and garnish with spring onion.

7. Serve with steamed rice.

Chili Pan Mee

Simple step to follows:

 

Chili Pan Mee

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(YIELD: Makes 1 serving)

Ingredients:

• Pan mee noodles – 1 bundle / 200 grams
• Spinach – 1 bunch
• Oil – 2 tablespoons
• Ground pork – 25 grams
• Anchovy – 15 grams
• Spring onion (finely chopped) – 1 tablespoon
• Egg (poached egg or soft boiled egg) – 1 egg
• Chili flakes *store-bought – 1 tablespoon

Marinade for the ground pork

• Dark soy sauce – 1/2 teaspoon
• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Ground white pepper – 1/4 teaspoon
• Sea salt – 1/8 teaspoon

Seasoning sauce for the noodles

• Light soy sauce – 2 teaspoons
• Dark soy sauce – 1 teaspoon
• Sesame oil – 1 1/2 teaspoons

For the soup:

• Fish balls – 5-6 pieces
• Anchovy or chicken broth (homemade or stock cubes *MSG free) – 1 1/2 cups
• Sea salt – 1/4 teaspoon

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 10-15 minutes. Set aside

2. Bring a pot of water to boil over high heat, cook pan mee noodles according to package directions. Drain noodles with a sieve and set aside.

3. Place the saucepan over medium low-heat and add 2 tablespoons of oil. Fry anchovy for 2-3 minutes until golden brown and crispy. Dish up and set aside.

4. In the same pan, leave 1 tablespoon of the remaining oil. Add garlic and stir fry until fragrant for about a minute.

5. Stir in marinated ground pork and spread it out. Allow to cook for 2-3 minutes then use spatula to break up the pork. Stir everything together for another minute, dish up and set aside.

6. Pour anchovy or chicken broth in a small pot and bring to boil at medium heat for about 2 minutes. Add in spinach in anchovy broth. Allow it to boil for 2 minutes. Use a chopsticks or a tong to remove the spinach. Set aside.

7. Simmer the soup and add fish balls, allow it to boil for 2-3 minutes. Add sea salt and stir it, boil for 20-30 seconds.

8. Transfer the cooked noodles to the serving bowls and toss to combine the noodles with the seasoning sauce mixture, top with ground pork, spinach, poached egg, fried anchovy and chili flakes. Serve warm with fish ball soup.

 

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.