The Good Food

 

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.

 

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.