Stir Fried Sweet Potato Leaves

Simple steps to follow:

 

Stir Fried Sweet Potato Leaves

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(YIELD: Makes 1-2 servings)

Ingredients:

• Sweet potato leaf (snipped the stem and cut into 3 cm) – 1 packet / 300 grams
• Dried shrimp (wash and soaked, roughly chopped) – 15 grams
• Shallot (thinly sliced) – 2 shallots
• Garlic (finely chopped) – 2 cloves
• Bird’s eye chili (finely chopped) – 1 chili
• Chili (finely slice) – 1 chili
• Oil – 1 1/2 tablespoons

Seasoning

• Light soy sauce – 1 teaspoon
• Fish sauce – 1 teaspoon
• Dried shrimp water – 3-4 tablespoons
• Chinese Shaoxing wine – 1 tablespoon

 

Instructions:

1. In a small bowl, soak dried shrimps with 3-4 tablespoons of hot water, until softened for 15 minutes. Reserve and set aside the dried shrimps water.

2. Place the saucepan over medium-high heat and add 1 1/2 tablespoons of oil heat until hot. Add shallots and stir fry for 1 minute. Stir in the garlic and bird’s eye chili, stir-fry for another minute.

3. Add the dried shrimps and chili in the pan and stir fry for 2-3 minutes. Then, add sweet potato leaf, stir for 1 minute until the leaves are almost wilted.

4. Stir in the seasoning, stir fry everything together until evenly coated for about a minute. Dish up in a serving plate.

5. Serve warm with steamed rice & hard-boiled egg.

 

 

Stir-Fry Cabbage

Simple steps to follow:

 

Stir-Fry Cabbage

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(YIELD: Makes 1 serving)

Ingredients:

• Cabbage (cut into wedges) – 1/4 head of medium cabbage
• Garlic (finely chopped) – 1 clove
• Ginger (finely chopped) – 1 inch
• Chili padi (finely chopped) – 1 chili
• Black vinegar – 2 teaspoons
• Light soy sauce – 2 teaspoons
• Sea salt – a pinch
• Vegetable Oil – 1 tablespoon

 

Instructions:

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

2. Add the garlic, ginger and chili padi, stirring frequently until fragrant and not burn for about a minute.

3. Stir in cabbage. Add in light soy sauce, black vinegar and sea salt. Combine everything together and stir-fry for a minute. Transfer to a serving plate.

4. Serve with steamed rice.

 

Pork Stir Fry with Spring Onion

Simple steps to follow:

Pork Stir Fry with Spring Onion

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(YIELD: Makes 1 serving)

Ingredients:

• Pork (thinly slice) – 30 grams
• Spring onion (cut into 1 1/2 inches, separate white & green) – 1 stalk
• Garlic (finely chopped) – 2 cloves
• Ginger (finely chopped) – 1/2 inch
• Fermented bean paste (taucu) – 1/2 teaspoon
• Oil – 1 tablespoon

Marinade for the pork

• Light soy sauce – 1 teaspoon
• Dark soy sauce – 2 teaspoons
• Oyster sauce – 2 teaspoons
• Ground black pepper – 1/4 teaspoon
• Sesame oil – 2 teaspoons
• Cornstarch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

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

2. Place the saucepan over medium heat, add spring onion (white part) and slightly seared for 1-2 minutes. Remove and set aside.

3. Heat saucepan over medium-high heat and add 1 tablespoon of oil. Add marinated pork slice and stir-fry for 6-8 minutes.

4. Push the pork asides and add garlic, ginger and fermented black beans. Stir fry for 1 minute and mix everything together for 30 seconds.

5. Stir fry for 1 minute and mix everything together for 30 seconds.

6. Serve warm with steamed rice.

 

Stir-Fry Minced Chicken with Tofu & Vegetable

Simple steps to follow:

 

Stir-Fry Minced Chicken with Tofu & Vegetable

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(YIELD: Makes 1 serving)

Ingredients:

• Ground chicken – 1/2 cup
• Romaine lettuce – 2 heads
• Fried chili tofu or fried tofu (cut into strips) – 2 slices
• Whitebait chili sambal or garlic chili sambal – 2 tablespoons
• Vegetable oil – 1 tablespoon

Seasoning

• Sea salt – a pinch
• Fish sauce – 1 1/2 teaspoons
• Water or chicken broth – 1-2 tablespoons

Marinade

• Sea salt – 1/2 teaspoon
• Oil – 1 teaspoon

 

Instructions:

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

2. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil, heat until hot. Add the marinated ground chicken and stir-fry everything together. Allow it to cook for about 6-8 minutes.

3. Add whitebait chili sambal in the chicken, stir fry for 1 minute and add tofu. Stir everything together until fragrant for 30 seconds.

4. Then, add romaine lettuce and the seasoning in the chicken, tofu and vegetable. Combine everything together. Stir-fry for another 1-2 minutes or until cooked through. Dish up to a serving plate.

5. Serve warm with steamed rice & fried egg.

 

Simple Mee Suah Noodles Soup

Simple steps to follow:

 

Simple Mee Suah Noodles Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Mee sua (thick noodles) – 1 bundles
• Romaine lettuce – 2 heads
• Goji berries – 5 grams
• Pork (thinly slice) – 20 grams
• Egg – 1 egg *optional
• Anchovy powder – 1 tube
• Sea salt – a pinch *optional
• Water – 2 1/2 cups

Marinade for the ground pork

• Soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

 

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. 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.

3. Place the pot over medium-high heat and add 2 1/2 cups water and anchovy powder. Close the lid and bring to boil for about 5-6 minutes.

4. Add pork slice in the soup and allow it to boil. Stir for about 3-4 minutes or until cook.

5. Add in baby kai lan. Boil for 1 minute then add sea salt. Stir for 20 seconds, add goji berries.

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

7. Top with the egg.

 

Stir-Fry Mushrooms with Broccoli

Simple steps to follow:

 

 

 

Stir-Fry Mushrooms with Broccoli

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(YIELD: Makes 1-2 servings)

Ingredients:

• Eryngii mushrooms / king oyster mushrooms (cut into thin slice) – 150 grams / 2 mushrooms
• Chicken breast (cut into thin slice) – 60 grams
• Broccoli (cut into florets) – 1 medium bunch
• Bird’s eye chili (finely chopped) – 1 chili *optional
• Sea salt – 1 teaspoon
• Oil – 2 tablespoons

Seasoning

• Oyster sauce – 2 teaspoons
• Light soy sauce – 1 teaspoon
• Shaoxing wine – 2 teaspoons
• Fish sauce – 1 teaspoons

Marinade for the chicken

• Sesame oil – 1 teaspoon
• Light soy sauce – 1 teaspoon

Thickening (mix together)

• Corn starch – 1 1/2 teaspoon
• Water – 1 tablespoon

 

Instructions:

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

2. In a separate bowl, mix eryngii mushrooms with sea salt and set aside.

3. Bring a medium pot of water to boil,

4. Place the saucepan over medium-high heat and add 1 tablespoon of oil heat until hot. Pan fry eryngii mushrooms, fry until both sides are lightly brown for about 2-3 minutes. Dish up and set aside.

5. Add 1 tablespoon oil into the same pan over medium-high heat. Add the marinated chicken in the pan and stir fry for 3-4 minutes. Then, add the mushrooms back and broccoli into the pan, stir for 1 minute.

6. Stir in the seasoning and stir fry everything together until evenly coated for about a minute. Slowly drizzle over the thickening mixture and give it a quick stir for another 30 seconds. Dish up and transfer to a serving plate.

7. Serve warm with steamed rice.

 

Easy Soy Sauce Noodles & Seaweed Tofu Soup

Simple steps to follow:

Easy Soy Sauce Noodles & Seaweed Tofu Soup

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(YIELD: Makes 1 serving)

Ingredients: 

Soy Sauce Noodles:

• Spinach noodles – 1 bundle
• Kai lan (cut into 3 parts) – 2 stalks
• Fried fish cake (thinly slice) – 1 fish cake
• Preserved radish (washed) – 1 tablespoon
• Water – 2 cups
• Spring onion (finely chopped) – 1 stalk

Seasoning sauce for the noodles

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

For seaweed soup:

• Silken tofu (cut into cubed) – 1 cup
• Chinese dried seaweed (washed and soak in water for 5 minutes) – 1/4 piece of seaweed
• Korean dried seaweed / miyeok (washed and soaked in water for 5 minutes) – 1 tablespoon
• Anchovy broth – 2 cups
• Egg (lightly beaten) – 1 egg
• Sea salt – 1/4 teaspoon

 

Instructions:

1. Bring a large pot of water to boil over high heat, add the kai lan in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

2. Bring a pot of water to boil again, cook spinach noodles according to package directions. Drain noodles with a sieve and set aside.

3. In a serving bowl, mix all the seasoning sauce together and set aside.

4. Pour anchovy broth in a small pot and bring to boil at medium heat for about 2 minutes. Add in Chinese & Korean dried seaweed in anchovy broth. Once the soup is boil for 1 minute, add in tofu and allow it to boil for 2-3 minutes.

5. Then, use a ladle to stir the soup in a circular motion and slowly drizzle in the egg. Allow it to cook for 20-30 seconds. Let it cook for another minute. Ladle 1 tablespoon of the soup onto the seasoning sauce and ladle the remaining soup onto a serving bowl. Garnish with spring onion.

6. Transfer the cooked noodles to the serving bowls, top with fish cake, kai lan, hard-boiled egg and whitebait sambal.

7. Toss to combine the noodles with the seasoning sauce. Serve warm with seaweed soup.

 

Chinese Steamed Egg with Minced Meat

Simple steps to follow:

To steam the egg:

 

Chinese Steamed Egg with Minced Meat

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(YIELD: Makes 1 serving)

Ingredients:

• Egg (medium size) – 3 eggs
• Ground pork – 25 grams
• Sea salt – 1/2 teaspoon
• Water – 200-250 ml

Marinade for the pork

• Light soy sauce – 1 1/2 teaspoons
• Sea salt – a pinch
• Oil – 1 teaspoon
• Spring onion (chopped) – 1 stalk

 

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. In a bowl, cracked 3 eggs and beat the egg with a fork. Add the marinated pork to the eggs and mix vigorously until it is well incorporated. Then, add the water slowly in the egg mixture and beat the egg lightly.

3. Pour the egg mixture into a steaming dish or stainless steel plate.

4. Mix in 1 teaspoon of sea salt in the egg mixture and let it stand for 10-15 minutes or until the air bubbles have disappeared.

5. Scatter chopped spring onion on top of the egg mixture.

To steam the egg:

6. Set the steamer, bring the water to a boiling and then reduce the heat to low-heat. Place a rack and bring the egg mixture, place it in the steamer. Cover the steaming dish with aluminum foil.

7. Steam for 20-25 minutes over medium high heat.

8. Check the egg after 15 minutes, lift up the cover and check the consistency of the egg by gently shaking the plate. If the centre is still very wobbly, continue to steam. Do check every few minutes until the centre is firm. Remove from the steamer and garnish with more spring onion.

9. Serve warm with steamed rice.

 

Kai Lan & Egg with Meatballs Soup

Simple steps to follow:

 

Kai Lan & Egg with Meatballs Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Kai lan (cut into 3 inch) – 2 stalks
• Meatballs (chicken or pork) – 6 pieces (cut into half)
• Anchovy (washed) – 20 – 25 grams
• Garlic (roughly chopped) – 2 cloves
• Water – 2 1/2 cups
• Egg (lightly whisked) – 1 egg
• Oil – 1 tablespoon

Seasoning

• Soy sauce – 1 teaspoon
• Sea salt – 1/2 teaspoon

 

Instructions:

1. Put water in a pot and boil on high heat for 10 minutes. Add anchovies and garlic, close the lid. Allow it to boil for 10-15 minutes.

2. 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 1 minute.

3. Pour in the anchovy broth in the pot with the egg and boil for 6-8 minutes.

4. Slowly add in meatballs, allow it to boil for another 5-6 minutes. Then, add the seasoning and kai lan, boil for 2 minutes. Ladle soup into bowl.

5. Serve with steamed rice.

 

Fish Cake Fried Rice

Simple steps to follow:

 

Fish Cake Fried Rice

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 medium bowl
• Fried fish cake (thinly slice) – 1 cup / 2 piece fried fish cake
• Garlic (finely chopped) – 1 clove
• Egg – 2 eggs
• Oil – 2 tablespoons

Seasoning

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

 

Instructions:

1. Cracked 1 egg into the cooked rice and mix all together. Set aside.

2. Heat 1 tablespoon oil in a pan over high heat. Add the egg rice and stir fry for 2-3 minutes until it separated and dried. Dish up and set aside.

3. In the same pan, heat 1 tablespoon of oil over medium-heat, add garlic and stir fry until fragrant about 20 seconds. Add fried fish cake and stir-fry for 1-2 minutes.

4. 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.

5. Keep stirring until the rice is evenly cooked and coated with the fried fish cake 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.

6. Dish up and serve with fried egg & sambal (spicy chili paste).