Cooking | The Good Food

Fermented Bean Curd Fried Rice

Posted on November 4, 2019 by The Good Food

Fermented Bean Curd Fried Rice

Simple steps to follow:

Prepare all the ingredients.

In a pan, heat 1 tablespoon of oil over medium-heat, add fried fish cake and fried seafood tofu. Stir-fry for 1-2 minutes.

Push the fried fish cake and seafood tofu aside, pour in the beaten egg and scramble until the eggs is just set (do not overcook the eggs). Combine the fried fish cake, fried seafood tofu and egg together for a minute.

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.

Fermented Bean Curd Fried Rice

(YIELD: Makes 1 serving)

Ingredients:

Cooked rice – 1 medium bowl
Fried fish cake (slice) – 1 cup
Fried seafood tofu (cut into 2) – 1 cup
Egg (lightly beaten) – 1 egg
Oil – 1 tablespoon

Seasoning:

Fermented bean curd (mash using a fork) – 1 cube
Soy sauce – 2 teaspoons
Fish sauce – 2 teaspoons

Instructions:

1. In a pan, heat 1 tablespoon of oil over medium-heat, add fried fish cake and fried seafood tofu. Stir-fry for 1-2 minutes.

2. Push the fried fish cake and seafood tofu aside, pour in the beaten egg and scramble until the eggs is just set (do not overcook the eggs). Combine the fried fish cake, fried seafood tofu and egg together for a minute.

3. 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.

4. Keep stirring until the rice is evenly cooked and coated with the fried fish cake, fried seafood tofu and eggs 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.

5. Dish up and serve with sambal (spicy chili paste).

Stir-Fry Mushrooms with Chicken & Spinach

Posted on August 19, 2019 by The Good Food

This simple Chinese mushroom chicken with spinach is very easy to make and perfect for a weekday lunch.

Stir-Fry Mushrooms with Chicken & Spinach

Simple steps to follow:

Prepare all the ingredients.

Heat pan with 1 tablespoon of oil over medium-heat, add the garlic and chicken. Stir-fry until fragrant for about 1-2 minutes.

Add in the shimeji mushrooms, shiitake mushrooms and fried fish cake. Stir-fry everything together for about 3-4 minutes.

Stir in cooked spinach and allow it to simmer for 20 seconds and mix well. Then add in the “seasoning” sauce into the chicken, mushrooms & spinach, stir-fry everything together for 10 seconds.

Slowly drizzle over the “thickening” mixture and give it a quick stir to mix everything together for 20 seconds or until cook through.

Stir-Fry Mushrooms with Chicken & Spinach

Ingredients:

Shimeji mushrooms – 1 packet
Shiitake mushrooms – 5 mushrooms
Chicken breast (cut into thin slice) – 80 grams
Fried fish cake – 1 fish cake
Spinach (cut into 3-4 inches) – 2 cups
Garlic (mince) – 1 clove
Vegetable oil – 1 tablespoon

Marinate

Soy sauce – 1 1/2 teaspoons
Shaoxing wine – 1 1/2 teaspoons
Corn flour – 1 teaspoon

Seasoning

Soy sauce – 2 teaspoons
Dark soy sauce – 1 teaspoon
Oyster sauce – 2 teaspoons
Shaoxing wine – 2 teaspoons
Chicken broth or water – 2 tablespoons

Thickening (mix together)

Corn starch – 1 teaspoon
Water – 2 teaspoons

Instructions:

1. In a bowl, combine all the “marinate” ingredients and marinate the chicken breast. Set aside.

2. In a pot add water, and then bring water to a boil over high heat. Add the spinach and cook until bright green in color and crisp tender, about 1 minute.

3. Heat pan with 1 tablespoon of oil over medium-heat, add the garlic and chicken. Stir-fry until fragrant for about 1-2 minutes.

4. Add in the shimeji mushrooms, shiitake mushrooms and fried fish cake. Stir-fry everything together for about 3-4 minutes.

5. Stir in cooked spinach and allow it to simmer for 20 seconds and mix well.

6. Then add in the “seasoning” sauce into the chicken, mushrooms & spinach, stir-fry everything together for 10 seconds. Slowly drizzle over the “thickening” mixture and give it a quick stir to mix everything together for 20 seconds or until cook through. Dish up and transfer to a serving plate.

7. Serve with steamed rice.

Pork Miso Ramen

Posted on August 13, 2019 by The Good Food

The miso adds a savoury flavour to the soup that combines perfectly with Pork & Ramen and gives the taste of soup a lovely depth.

Pork Miso Ramen

Simple steps to follow:

In a pan, heat one tablespoon of butter over medium-high heat.

Add the corn and toss until warmed through.

In the same pan, that cooked the corn, heat the oil in a frying pan over medium-heat. Add the garlic and pork and stir-fry for 2-3 minutes or until the pork is almost cooked.

Add the soy sauce and cook until the liquid has evaporated and the pork is cooked through.

Heat the chicken broth in a large saucepan over high-heat.

When simmering, stir through the miso seasoning.

Pork Miso Ramen

Ingredients:

Ramen noodles – 1 bundle
Chicken broth – 1 1/2 cups
Water – 1 cup
Cabbage (finely sliced) – 1 cup
Egg (boiled egg) – 1 egg

Miso seasoning (mix together)

Mirin – 1/4 cup
Garlic (finely grated) – 1 clove
Ginger (finely grated) – 1 teaspoon
Miso paste – 2 teaspoons

Butter Corn Topping

Butter – 1 tablespoon
Corn kernels – 1/2 cup

Pork Topping

Vegetable oil – 1 tablespoon
Garlic (finely chopped) – 1 clove
Pork mince – 80 grams
Soy sauce – 2 teaspoons

Instructions:

1. Bring a pot of water to boil, cook ramen noodles according to package directions. Drain ramen with a sieve and place the cooked ramen in a serving bowl.

2. In a pan, heat one tablespoon of butter over medium-high heat. Add the corn and toss until warmed through. Dish up and set aside.

3. In the same pan, that cooked the corn, heat the oil in a frying pan over medium-heat. Add the garlic and pork and stir-fry for 2-3 minutes or until the pork is almost cooked. Add the soy sauce and cook until the liquid has evaporated and the pork is cooked through. Remove from the heat and set aside for later.

4. Heat the chicken broth in a large saucepan over high-heat. When simmering, stir through the miso seasoning. Allow it to boil for 1-2 minutes. Ladle the soup over the noodles.

5. Top with the pork, corn, sliced cabbage and an egg. Garnish with sesame seeds.

Fry Pork with Garlic

Posted on August 1, 2019 by The Good Food

The garlic flavor that makes the pork tenderloin irresistible and pair well with light, zesty German beer!

Fry Pork with Garlic

Simple steps to follow:

Heat pot over medium-low heat, add 1 tablespoon of oil. Add garlic mixture into the pot.

Saute until fragrant & golden brown. Transfer to a plate & set aside.

In the same pot, heat pot over medium-high heat, add 1/2 tablespoon of oil. Add in the slice marinated pork.

Deep-fry the pork until cook through and crispy.

Fry Pork with Garlic

Ingredients:

Pork tenderloin – 100 grams
Cooking oil – 1 1/2 tablespoon
Bird’s eye chili – 1 small chili
Cabbage – 4 leaves
Egg – 1 egg

Marinate:

Soy sauce – 1 1/2 teaspoon
Fish sauce – 2 teaspoons
Brown sugar – 1 teaspoon
Garlic – 1 clove

Topping:

Garlic – 5 cloves
Ground white pepper – 1 teaspoon
Corn starch – 1 teaspoons

Instructions:

1. Slice the pork into 1/4 inch thick, then pound with a mallet to tenderize. Then marinate the slice pork with fish sauce, soy sauce & brown sugar. Mix all together and set aside.

2. In a small bowl, combine “topping” (garlic, ground pepper & corn starch) together and set aside.

3. Heat pan over medium-low heat, add 1 tablespoon of oil. Add garlic mixture and sauté until fragrant and golden brown. Transfer to a plate.

4. In the same pan, heat pan over medium-high heat, add 1/2 tablespoon of oil. Add in the slice marinated pork, deep-fry the pork until cook through and crispy. Transfer the fry pork to a serving plate and garnish with fry garlic.

5. Serve with steamed rice, fried egg & cabbage.