This stir-fry noodles is simple and easy to cook at home. It’s loaded with saucy delicious mushrooms, onion and carrot.

 

 

Stir-Fry Noodles with Mushrooms 

Simple steps to follow:

 

Stir-Fry Noodles with Mushrooms 

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Ingredients:

• Ramen Noodles – 1 packet
• Shimeji mushrooms – 1 packet
• Dried shiitake mushrooms (slice thinly) – 2 mushrooms
• Garlic (mince) – 1 clove
• Onion (cut into slice) – 1 medium onion
• Carrot (julienne) – 1 cup

Seasoning

• Soy sauce – 2 teaspoons
• Dark soy sauce – 1 1/2 teaspoon
• Oyster sauce – 2 teaspoons
• Chicken broth or water – 2 tablespoons
• Sea salt – a pinch

 

Instructions: 

1. In a bowl, soak the dried shiitake mushrooms in hot water for about 5-6 minutes or until softened and slice thinly. Set aside.

2. Use a pot, bring the water to boil over medium-high heat. Put the ramen noodles in and allow it to cook al-dente for about 1 minute. Drain the noodles with a sieve and set aside.

3. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

4. Add the garlic & onion, stirring frequently with a wooden spatula for about 2 minutes. Stir in the carrot for a minute. Then, add in shimeji and shiitake mushrooms, stir everything together. Allow it to cooked through for about 5-6 minutes.

5. Next, add in the noodles and seasoning mixture. Stir and combine everything together for about 2-3 minutes. Dish up in a serving plate.

 

 

This braised chicken cooked in infused coconut water and honey, is incredibly juicy, tender & flavorful.

 

Braised Chicken With Coconut Water 

Simple steps to follow:

 

 

Braised Chicken With Coconut Water

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Ingredients:

• Chicken breast (skin-on) – 1 piece
• Vegetable oil – 1 tablespoons
• Onion (sliced into 1-inch thick pieces) – 1 medium onion
• 100% fresh coconut water (strain any pulp / flesh) – 1 cup
• Honey – 2 tablespoons
• Fish sauce – 1 teaspoon
• Choy sum (cut in 2-inch) – 1 cup

Marinade

• Brown sugar – 2 teaspoons
• Sea salt – 1/4 teaspoon
• Fish sauce – 2 teaspoons
• Spring onion (white part only, finely chopped) – 1 stalk
• Chili padi (finely chopped *I used Thai chilies) – 2 chilies
• Garlic (finely chopped) – 1 clove
• Sesame oil – 2 teaspoons

 

Instructions:

1. In a bowl, combine all the marinate ingredients and rub the ingredients into the chicken breast. Leave the marinate for 1 hour or overnight in the fridge.

2. In a pan, over medium-heat, add the vegetable oil. Scrap off the excess marinate from the chicken skin and lay the chicken, skin-side down and fry for 2 to 3 minutes until the skin is golden but without completely cooking the chicken. Take out and set aside to cool down.

3. Remove any burnt bits of marinade, and add the chicken breast back into the pan, skin-side facing up. Add the onion, coconut water and any excess marinade mixture sauce, then cover the pan with a lid and cook over a low heat for 20-25 minutes. This should cook the chicken through slowly, tenderizing the meat.

4. After 20-25 minutes of simmer, take the lid off and increase the heat to high. Drizzle the honey on top of the chicken and keep turning the breast over, allowing them to cook through.

5. Serve with steamed rice & choy sum.

 

This noodles is so easy to make and is ready in 15 minutes!

 

Simple Sauce Noodles 

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Ingredients:

• Rice noodles – 100 grams
• Water – 3 cups
• Pork (mince) – 70 grams
• Pork (slice) – 90 grams
• Choy sum vegetable (cut into 2 inch) – 1 1/2 cup
• Vegetable oil – 1 tablespoon
• Garlic (mince) – 2 cloves

Seasoning

• Fish sauce – 2 teaspoons
• Rice vinegar – 1 1/2 teaspoons
• Dried chili paste – 2 teaspoons

 

Instructions:

1. Heat up oil in a saucepan over medium-heat, add in garlic. Stir-fry until fragrant not burn for about 1-2 minutes. Remove and set aside for later.

2. Use a pot, bring water to boil over medium-high heat. Put the mince pork & pork slice in and allow it to cook for 5-6 minutes. Remove and set aside.

3. Use the same pot and water, put the choy sum in and blanch it for 2-3 minutes. Remove and set aside.

4. Then, put the noodles in the same pot of water, allow it to cook for about 2-3 minutes. Drain the noodles with a sieve and set aside.

5. In a serving bowl, add the seasoning mixture and fried garlic in the noodles. Toss the noodles and combine everything together.

6. Serve with the cooked pork and choy sum.

 

 

 

This easy, authentic Chinese Kung Pao Chicken recipe is highly addictive with the perfect combination sauce of salty, sweet and spicy flavour!

 

Kung Pao Chicken

Easy Steps to follow:

 

 

Kung Pao Chicken

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Ingredients:

• Chicken breast (cut into cubed) – 1 piece
• Vegetable oil – 2 tablespoons
• Black peppercorns – 1 1/2 teaspoons
• Garlic (minced) – 1 clove
• Onion – 1 medium onion
• Ginger – 6 slices (separate 3 / 3 slices)
• Chili padi – 2 pieces chili padi
• Dried chili (soaked) – 8 pieces dried chili
• Spring onion – 1 stalk
• Cashew nuts – 1/2 cup

Marinate

• Shaoxing wine – 1 1/2 teaspoons
• Oyster sauce – 2 teaspoons
• Soy sauce – 2 teaspoons
• Cornstarch – 1 1/2 teaspoons

Seasoning sauce

• Water – 2 tablespoons
• Dark soy sauce – 1 1/2 teaspoon
• Soy sauce – 2 teaspoons
• Oyster sauce – 1 1/2 teaspoon
• Sugar – 1/2 teaspoon
• Shaoxing wine – 1 1/2 teaspoons
• Sesame oil – 1/2 teaspoon
• Black vinegar – 1 teaspoons
• Cornstarch – 1 teaspoon

 

Instructions:

1. In a bowl, combine all the marinate sauce together and mix into the chicken. Mix well and set aside.

2. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

3. Add the black peppercorns, fry until fragrant. Remove peppercorns and leave in the oil.

4. Add dried chilies, stir-fry until turn into darken colour. Add in garlic, 3 slices ginger, onion and spring onion. Stir-fry until fragrant for about 1-2 minutes.

5. Then, add in seasoning sauce mixture and stir-fry everything for about 1-2 minutes. Transfer to a bowl and set aside.

6. In the same saucepan, add 1 tablespoon of oil over medium-heat.  Add in remaining 3 slices of ginger and chili padi, stir-fry everything together for about a minute.

7. Next, add in chicken cubed, give it a stir for about 5-7 minutes or until cooked through. Add in the earlier cooked seasoning sauce mixture (no.5) and mix everything together until well combined for about 1-2 minutes.

8. Add in cashew nuts and stir to mix well for about 20 seconds. Dish up to a serving plate and garnish with spring onion.

9. Serve with steamed rice.

 

 

It has been raining today, this soup is perfect for when you need something to comfort you on. It’s definitely one of the comforting soup to make in just 20 minutes!

 

Hot & Sour Soup 

Simple steps to follow:

 

 

Hot & Sour Soup

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Ingredients:

• Water 1/4 cup 
Chicken broth – 1 1/2 cups
• Dried shiitake mushrooms (slice thinly) – 2 mushrooms
• Dried wood ear mushrooms – 1/4 cup
• Soft tofu (cut into cubes) – 100 grams
• Soy sauce – 1 tablespoon
• White pepper – 1/4 teaspoon
• Egg (whisked) – 2 eggs
• Toasted sesame oil – 1 teaspoon
• Black vinegar *(optional) – 1 tablespoon
• Spring onions (finely chopped)

 

Marinate

• Pork loin (cut into matchsticks) – 100 grams
• Soy sauce – 1 teaspoon
• Shaoxing wine – 1 teaspoon
• Corn starch – 1 teaspoon

 

Thickening (mix together)

• Corn starch – 1 tablespoon
• Water – 1 tablespoon

 

Instructions:

1. In a bowl, soak the dried shiitake mushrooms & dried wood ear mushrooms in hot water for about 5-10 minutes or until softened.

2. In a separate bowl, combine all the marinate sauce together and mix into the pork. Mix well and set aside.

3. Bring a pot to boil over medium-high heat, pour in the chicken broth and water in the pot and bring to boil for about 2-3 minutes.

4. Add in the marinated pork and cover the lid to allow it to simmer for about 3-4 minutes.

5. Then, add in the soaked shiitake mushrooms, wood ear mushrooms and cubed tofu. Stir gently and simmer for 6-8 minutes. Add in soy sauce and pepper and stir the soup gently.

6. Bring the mixture to a simmer and stir the soup in a circular motion to make a whirlpool, while slowly drizzle the thickening mixture in the soup. This is to ensure no lumps.

7. Keep stirring until the soup starts simmering again, stir constantly. Then slowly drizzle the beaten egg into the soup. Taste the soup and add salt if desired. Add toasted sesame oil & black vinegar, give it a quick stir about 10 seconds. Transfer to a serving bowl and garnish with spring onion.

8. Serve the soup with steamed rice.

An easy quick stir- fry Maggi noodles in just 15 minutes!

Simple Stir-Fry Maggi Noodles

Simple steps to follow:

 

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Simple Stir-Fry Maggi Noodles

 

Ingredients:

• Maggi noodles (instant noodles) – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Shallot (finely slice) – 2 shallots
• Bird’s eye chili – 2 chilies
• Fried fish cake (slice) – 2 fish cakes
• Fried tofu skin (thinly slice) – 1 tofu skin
• Choy sum (cut into bite size pieces) – 5 stalks
• Egg – 2 eggs *(one egg lightly beaten, reserve the other one for fry egg)
• Calamansi – 1 calamansi
• Cucumber

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Seasoning

• Soy sauce – 1/4 teaspoon
• Maggi seasoning sauce – 1 1/2 teaspoon
• Maggi instant seasoning (in the packaging)

 

Instructions:

1. Use a pot, bring the water to boil over medium-high heat. Put the Maggi 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 shallot, stirring frequently with a wooden spatula for about a minute then add the garlic and bird’s eye chili. Stir everything together for another minute.

4. Stir in fried fish cake & fried tofu skin for a minute then add in choy sum vegetables. Stir-fry everything together for 1–2 minutes.

5. Push aside the stir-fry vegetables, add the beaten egg and cook the egg until they form medium-sized scrambled egg curds, making sure to stir frequently.

6. Add the cooked Maggi noodles in and gently toss the Maggi noodles together with the stir-fried ingredients. Add in Maggi instant seasoning powder and give it a stir for 30 seconds.

7. Quickly add in the seasoning ingredients and combined everything together. Give it a gently toss and cook for about 1-2 minutes.

8. Transfer to a serving plate and garnish with fried egg, cucumber and calamansi.

Simple omelette made with just 7 ingredients. It’s super easy to make for lunch.

 

Tofu Omelette

Simple steps to follow:

 

Tofu Omelette

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Ingredients:

• Soft tofu – 1 block
• Egg – 3 eggs
• Carrot (finely chopped) – 1 carrot
• Corn kernel – 1 cup
• Flour – 100 grams / 1/2 cup
• Seasoning sauce – 1 tablespoon
• Pepper – 1 teaspoon
• Sea salt – 1 1/2 teaspoon
• Vegetable oil – 1 tablespoon

 

Instructions:

1. In a large bowl, lightly beat the eggs with a fork. Add tofu into the egg and mash the tofu with the back of a spoon. Mix together until combined.

2. Add the corn kernel and carrot in the mixture and mix well.

3. Next, add in seasoning sauce, pepper and sea salt to the mixture and mix well.

4. Then, add in the flour and mix well until well combined.

5. In a pan, over medium-heat add oil. Pour the mixture into the pan and cook one side for 4-5 minutes. Then, flip the other side and cook for another 4-5 minutes or until cooked through. Dish up in a serving plate.

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This classic Kimchi Fried Rice is absolutely simple and easy to make at home.

Easy Kimchi Fried Rice

Simple steps to follow:

Easy Kimchi Fried Rice

Ingredients:

• Kimchi (store bought) – 1/2 cup
• Pork slice – 100 grams
• Dried Chinese mushrooms – 2 mushrooms
• Cooked rice – 1 1/2 cups
• Garlic – 1 clove
• Cooking oil – 1/2 tablespoon
• Egg – 1 egg

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Seasoning

• Sesame oil – 1/2 tablespoon
• Soy sauce – 1 teaspoon
• Gochujang – 2 teaspoons *(optional)
• Kimchi juice (from the packet) – 2 1/2 tablespoons

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Instructions:

1. Place the dried mushrooms in a bowl and soak with warm water for about 15 minutes or until softened. Slice the mushrooms thinly and set aside.

2. Heat pan over medium-heat, add in oil heat for 3 seconds. Add in garlic and sauté until fragrant not burn. Then add in pork slice and mushrooms, stir-fry for about 2 – 3 minutes or until half cooked.

3. Add in Kimchi and stir-fry for about 3 – 4 minutes. Stir and mix well.

4. Reduce heat to medium-low, add in cooked rice follow with “seasoning” mixture and kimchi juice. Stir-fry and combine all together for 3 – 4 minutes. Transfer to a serving plate.

5. Serve Kimchi fried rice with fried egg.

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Here is a tasty stir-fried Fusilli recipe that’s cook in an authentic Malaysian way.

Stir-Fried Fusilli (Chinese Style)

Simple steps to follow:

Stir-Fried Fusilli (Chinese Style)

Ingredients:

• Fusilli pasta – 2 cups
• Sesame oil – 2 tablespoons  
• Cooking oil – 1 tablespoon
• Garlic – 1 clove
• Onion – 1 medium size onion
• Baby corn – 60 grams (cube)
• Carrot – 60 grams (julienne)
• Dried tofu skin *in stick – 80 grams (cut into 1.5 inch piece)
• Sea salt

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Marinate

• Ground chicken – 80 grams
• Sesame oil – 2 teaspoons
• Sea salt – 1 teaspoon

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Seasoning

• Soy sauce – 2 teaspoons
• Dark soy sauce – 1 1/2 teaspoons
• Oyster sauce – 2 teaspoons
• White pepper – 1/4 teaspoon
• Shaoxing wine – 2 1/2 tablespoons
• Chicken broth or water – 2 tablespoons

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Instructions:

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

2. In a separate bowl, soak dried tofu skin in warm water for about 15 minutes. Drain and set aside.

3. Bring a pot of water to boil, cook pasta according to package directions. Drain pasta and pour 2 tablespoon sesame oil over the cooked pasta, give a quick toss. Set aside.

4. Heat pan over medium-heat, add oil and heat for 20 seconds. Add in garlic and onion, sauté until fragrant not burn for about a minute. 

5. Add in marinated ground chicken, stir-fry for 2 – 3 minutes or until cook through. Then, add in baby corn, carrot and soaked tofu skin, mix everything together and stir-fry for 1 – 2 minutes.

6. Next, add in cooked pasta and pour over the “seasoning” mixture, mix everything and stir-fry for a minute or until cook. Transfer to a serving plate.

7. Serve with poached egg.

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Indonesian Fried Noodles (Mee Goreng Indonesia)

Simple steps to follow:

Indonesian Fried Noodles (Mee Goreng Indonesia)

Ingredients:

• Egg Noodles – 1/2 packet
• Pork (slice) – 80 grams
• Cooking oil – 1 1/2 tablespoons
• Garlic – 1 clove
• Shallot – 1 shallot
• Firm tofu – 1/2 block
• White bok choy (Chinese white cabbage) – 2 bok choy
• Egg – 1 egg

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Seasoning

• Soy sauce – 1 teaspoon
• Maggie sauce – 1 teaspoon
• Brown sugar – 1 teaspoon
• Dark soy sauce – 1 teaspoon
• Chili paste (store bought) – 1 tablespoon
• Chicken broth or water – 2 tablespoons

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Instructions:

1. In a bowl, combine all the “seasoning” ingredients together and set aside.

2. Heat pan over medium-heat, add 1 tablespoon of oil. Slowly slide the tofu in the pan and pan fry for about 1 – 2 minutes or until golden brown. Transfer to a plate and set aside to cool to room temperature. Then cut the fried tofu into a long thin slice and set aside.

3. In the same pan, heat pan over medium-heat, add 1/2 tablespoon of oil. Add garlic and shallot, sauté for about 30 second until fragrant and golden brown not burn. Add in pork slice and stir-fry for about 1 – 2 minutes or until cooked through.

4. Add in white boy choy and carrot, stir-fry until the vegetables are slightly soften about 1 minute. Then, add in fried tofu and stir in the egg noodles. Quickly pour over the seasoning mixture. Toss and stir everything together until all combines, about 2 – 3 minutes. Transfer to a serving plate.

5. Serve with fried egg & bird’s eye chili.

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