Chinese Style Pork Chop

Ingredient

1. 600 gm pork chops

Marinade

1. 1 tbsp oyster sauce
2. 1 tsp sugar
3. 1 tsp salt
4. 1 tsp sesame oil
5. 1 egg
6. 2 tbsp plain flour
7. 1 tbsp custard powder
8. 100 ml water
9. 1 tbsp corn flour (to add in last)

Sauce

1. 2 tbsp tomato sauce
2. 1 tbsp chilli sauce
3. 1 tsp worcestershire sauce
4. 1 tsp curry powder
5. 1/2 tbsp sugar
6. 1/2 tsp salt
7. 1 tsp light soya suace
8. little bit of water

To cook

1. Mix pork chops with marinade and season for 2 hrs. Add in corn flour and mix well.
2. Deep fry pork chops in hot oil until golden brown. Dish up and set aside.
3. Heat up wok with 1 tbsp oil. Pour in sauce and cook until thick. Return the fried pork chops and mix well. Dish up.

Lemon & Honey Spare Ribs

Ingredients

1. 1 kg meaty spare ribs (cut into pieces)

Marinade

1. 1 tbsp Maggie seasoning
2. 2 tbsp lemon juice
3. 1 tbsp sugar
4. 1 tsp sesame oil
5. 1/2 tsp pepper
6. 1 egg
7. 2 tbsp corn flour
8. 2 tsp bicarbonate of soda
9. 100 ml water

Sauce

1. 2 tbsp lemon flesh
2. 1 tbsp honey
3. 1 tbsp maltosa
4. 1 tsp salt
5. 200 ml water

To cook

1. Mix spare ribs with marinade and season for atleast 3 hours.
2. Deep fry spare ribs in hot oil until golden brown. Dish up and set aside.
3. Pour sauce into wok and cook until thick. Return the spare ribs, mix well and dish up. Sprinkle with some grated lemon skin for decoration.

Stir-Fry Chicken with Basil

Ingredients

1. 2 Chicken thigh (cut into pieces)
2. a bunch of fresh basil leaves
3. Garlic (chopped)
4. Ginger (5-6 slices)
5. Shallots (chopped)

Seasoning

1. 2 tbsp oyster sauce
2. 1 tbsp light soya sauce
3. 1/2 tsp fermented soya bean paste (tau cheong)
4. 1 tsp chilli sauce
5. 1/2 tsp salt
6. 1 tbsp shaoxin wine
7. 1 tsp sugar
8. little bit of water

To cook

1. Heat up wok with 2 tbsp oil. Saute chopped garlic, shallots and ginger slices until fragant. Add in basil leaves and stir until aromatic.
2. Add in chicken pieces and stir fry. Add seasoning. Mix well.
3. Cover with lids for around 10 minutes. Stir fry chicken until the sauce is thicken.
4. Add a dash of pepper and mix well. Dish up.

Tips : Could try another way, that is, add the basil leaves after removing the lid. Stir well the basil leaves with chicken until the sauce is thicken and dish up. This way, the basil aroma is stronger (if you love basil).

Crunchy Bites

Ingredients

1. Streaky Bacon (cut strips)
2. French Bean (diced)
3. Carrot (diced)
4. Small Anchovies
5. Garlic (chopped)
6. Ready fried nuts

Seasoning

1. 2 tbsp light soya sauce
2. 1 tsp sugar
3. Dash of pepper

To cook

1. Deep fry the anchovies until golden brown and set aside.
2. Deep fry the streaky bacon until golden brown and set aside.
3. Heat up wok and put 1 tbsp oil. Saute chopped garlic until fragant. Add in diced french beans, diced carrots and seasoning. Stir fry till just cook.
4. Add in nuts and pepper. Mix well and dish up. Sprinkle fried anchovies and streaky bacon on top.

Tips : Optional can add 'yau char kuai' - cut strips, curry leaves or chili padi.

Fried Wings with Shrimp Sauce

Ingredients

1. 5 chicken wings (only the wing part as shown)

Marinade

1. 1 tbsp shrimp sauce (lee kum kee)
2. 1 tsp sugar
3. 1 tbsp plain flour
4. 2 tbsp rice flour
5. 1 egg

To cook

1. Mix chicken wings with marinade and season for atleast 3 hours.
2. Deep fry in hot oil until golden brown. Dish up and serve hot.
   

Milky Chicken Thigh

Ingredients

1. 6 chicken wings (use the thigh part only)
2. Garlic (chopped)
3. Fried cashew nuts or any other ready fried nuts (chopped)

Sauce

1. 1/2 tbsp chilli sauce
2. 1/2 tsp sugar
3. 1 tsp chicken stock granules
4. little butter
5. 200 ml evaporated milk
6. 1/2 tsp corn flour (mix with water for thickening)

Marinade

1. 1/2 tsp chicken stock granules
2. Pinch of sugar
3. 2 tsp cornflour
4. Pinch of pepper
5. 1 egg

To cook

1. Chop the chicken into 2 section, use only the thigh part. Combine with marinade and season for 3 hours. Deep fry chicken with hot oil until golden brown. Dish up and set aside.
2. Heat up wok, add in butter and saute garlic until fragant.
3. Pour in seasoning with evaporated milk, stir and bring to boiled. Return chicken thigh and pour in corn flour solution, stir and mix well until gravy is thicken.
4. Dish up and sprinkle with chopped nuts and shredded spring onion.
   

Eggplant with Minced Meat

Ingredients

1. 1 eggplant (cut strips)
2. Minced pork
3. 1 red chilli (chopped)
4. 1 chinese mushroom (soaked and chopped)
5. Some fermented black bean (chopped)
6. 1 stalk spring onion (chopped)

Seasoning

1. 1 tbsp oyster sauce
2. 1/2 tsp sugar
3. 1 tsp chicken stock granules
4. 1/4 tsp dark soya sauce
5. 1/2 tsp fermented soya bean paste
6. 1/2 tsp fermented spicy bean paste
7. 200 ml water
8. 1 tsp cornflour (mix with water for thickening)

To cook

1. Deep fry eggplant until cooked and soft. Dish up on a serving plate.
2. 1 tbsp oil for saute minced pork, fermented soya bean, chopped chilli and mushroom until fragant. Pour in seasoning and water, bring to boiled. Add in the corn flour solution and stir for a while. Dish up and pour on top of the cooked eggplant. Sprinkle with chopped spring onion and serve.
   

Japanese Tow Foo with Minced Meat

Ingredients

1. 2 sticks of Japanese tow foo, cut in to 6 pieces each
2. 100 gm minced meat
3. 2 chinese mushrooms, soaked and shredded
4. Carrots, sliced
5. Garlic, chopped
6. 1 red chilli, shredded
7. Spring onion, chopped

Seasoning

1. 2 tbsp oyster sauce
2. 2 light soya sauce
3. 1/2 tsp sugar
4. 1/2 tsp dark soya sauce
5. 1/2 tsp shaoxin wine
6. 100 ml water
7. Corn flour, for thickening sauce

To cook

1. Deep fry the Japanese tow foo in hot oil. Dish up and set aside.
2. Heat up 1 tbsp oil and sauten garlic till fragant. Add in minced meat, shredded mushroom, carrots, red chilli and stir-fry.
3. Add seasoning. Pour in corn flour water and cook till the sauce is thick.
4. Pour the sauce over the Japanese tow foo and garnish with chopped spring onion.

Kai Lan with Salted Fish and Minced Meat

Ingredients

1. 300 gm Hong Kong kai lan, cleaned
2. Garlic, chopped
3. 100 gm minced meat
4. 2 black mushrooms, soaked and shredded
5. 1 tbsp fried salted fish, cubes

Seasoning

1. 1/2 tsp salt
2. 1 tsp oyster sauce
3. a little of shaoxin wine, sesame oil and pepper
4. 200 ml water
5. 1 tsp corn flour, for thickening

To cook

1. Blanch kai lan in boiling water with a little oil, salt and sugar until just cooked. Dish up and set aside on a serving platter.
2. Heat up 1 tbsp oil and saute chopped garlic until fragant. Add in mince meat, shredded mushrooms and stir-fry till aromatic. Add in seasoning and bring to boil. Thicken with corn flour water.
3. Pour the sauce over kai lan and sprinkle salted fish on top to serve.

Grilled Salmon with Sauce

Ingredients

1. 1 piece Salmon
2. Ginger, shredded
3. Spring onion, shredded

Sauce

1. 1 tbsp oyster sauce
2. 1 tbsp light soya sauce
3. 1/2 tsp sugar
4. 1/2 tsp sesame oil
5. 1/2 tsp worchestershire sauce
6. 50 ml water

To cook

1. Deep fry salmon in hot oil until golden brown. Dish up and set aside.
2. Fried the shredded ginger until golden brown. Dish up and set aside.
3. Pour in seasoning and cook until the sauce is thick. Pour the sauce to salmon and garnish with the fried ginger and spring onion.

Nam Yee Spare Ribs

Ingredients

1. 1 kg meaty spare rib (pai kuat wong), cut into 5 cm length
2. Garlic, chopped
3. Coriander Leaves

Marinade

1. 2 pieces nam yee/fermented red bean curds
2. 1 tbsp nam yee juice
3. 2 tbsp chopped garlic
4. 1/2 tbsp light soya sauce
5. 1 tbsp shaoxin wine
6. 1 tbsp sugar
7. 1 tbsp oyster sauce
8. 1/2 tsp five spice powder
9. 1 tsp sesame oil
10. dash of chicken stock granules
11. some chopped coriander leaves
12. 2 tbsp plain flour
13. 6 tbsp corn flour
14. 1 egg
15. 1 tsp of bicarbonate of soda (to tender the meat)
16. 100ml water

To cook

1. Combine spare ribs with marinade and season for atleast 4 hours or overnight.
2. Deep fry in hot oil until golden brown. Dish up and serve immediately.

Hot & Spicy Fried Potatoes

Ingredients

1. 3 potatoes, peeled and cut strips
2. 1 onion, shredded
3. 1/2 tsp salt

Seasoning

1. 2 tbsp chilli boh
2. 1 tbsp light soya sauce
3. 1/2 tbsp sugar
4. 1/2 tbsp asam paste juice

To cook

1. Mix potatoes with salt and deep fry in hot oil until golden brown. Dish and drain.
2. Heat up oil and saute onion until aromatic. Add in seasoning and cook until thick, add fried potatoes and mix well. Dish up.
   

Fried Egg with Tomatoes and Minced Meat

Ingredients

1. 2 eggs, beaten
2. 1 tomato, diced
3. Garlic, chopped
4. Minced pork

Seasoning A (for egg)

1. 1 tbsp light soya sauce
2. pepper
3. 1 tbsp water
4. 1 tsp sugar

Seasoning B

1. 1 tbsp tomato sauce
2. 1 tbsp light soya sauce
3. pepper

To cook

1. Saute garlic till golden brown.
2. Add in minced pork and stir fry. Add tomatoes and seasoning B.
3. Add seasoning A to beaten eggs.
4. Pour the beaten eggs to wok as omellete.
5. Mix the pork and tomatoes with eggs.
6. Fry the eggs till cook and dish up.
   

Oyster Sauce Chicken Parcels

Ingredients

1. 2 chicken thigh - cut into 10 pieces
2. 2 tbsp shredded ginger
3. 3 stalks spring onion - cut into 3cm length
4. Greaseproof paper bag x 10

Marinade

1. 5 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tbsp ginger sauce
4. 1 tsp sugar
5. 1 tsp sesame oil
6. 1 tbsp shaoxin wine
7. Pepper
8. 1 tbsp water
9. 1/2 tbsp corn flour

To cook

1. Combine chicken with marinade and season for atleast 3 hours or overnight. Add in shredded ginger, spring onion and mix well (picture 1).
2. Wrap chicken into prepared bags separately and seal well. (picture 2-how to prepare the bag).
3. Deep fry chicken parcels in hot oil at high heat for 3 minutes. Lower the heat and fry for 5 minutes. Lastly, turn the high heat again and fry for 2 minutes. Dish and drain. Remove the chicken from parcels for easy to eat (picture 3).
4. Optional : Can dash a little light soya sauce on the chicken before serving (picture 4).
   

Pineapple Chicken

Ingredients

1. 1 piece chicken breast or boneless chicken thigh - thinly sliced
2. 4-5 pieces canned pineapple rings - diced
3. 1 green capsicum - diced
4. 1 tomato - cut wedges
5. 100 gm fresh pineapple (optional)

Marinade

1. 1 tsp salt
2. 1/2 tsp sugar
3. 1 egg
4. 1 tsp curry powder
5. 1 tbsp corn flour

Sauce

1. 1 tbsp Thai chlii sauce
2. 1 tbsp tomato sauce
3. 1 tbsp chilli sauce
4. 3 tbsp canned pineapple juice
5. 1 tsp lemon juice
6. 1 tbsp sugar
7. 1/2 tsp salt

To cook

1. Combine chicken breast with marinade and season for 1 hour or overnight. Coat with corn flour and deep fry in hot oil until golden brown. Dish and drain.
2. In clean wok, put 1 tbsp oil, put in capsicum, tomato, pineapple and stir well. Pour in sauce and cook until thick.
3. Add in fried chicken breast, stir well and dish up.

Fried Mini Wanton

Ingredients

1. 500 g m pork belly, minced
2. 200 gm prawns, shelled and minced
3. Garlic, chopped
4. Wanton skins (small)

Marinade

1. 2 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tsp salt
4. 1 tsp sugar
5. 1 tsp sesame oil
6. 1 tsp corn flour

To cook

1. Mix the minced pork, minced prawns and chopped garlic with marinade. Mixwell and season for overnight.
2. Use wanton skins to wrap the pork meat.
3. Deep fry in hot oil and dish up.

Supreme Pork Chop with Fish Paste

Ingredients

1. 500 gm pork belly -minced
2. 200 gm fish paste
3. Garlic- chopped
4. Mixed beans

Marinade

1. 1 tsp sesame oil
2. 2 tbsp oyster sauce
3. 2 tbsp light soya sauce
4. 1 tsp sugar
5. 1/2 tsp salt
6. Pepper
7. 1 tsp shaoxin wine

Sauce

1. 1 tbsp tomato sauce
2. 1 tbsp chilli sauce
3. 1 tsp worcestershire sauce
4. 1 tsp sugar
5. 1/2 tsp salt
6. 100 ml water

To cook

1. Combine minced pork belly and fish paste and marinade. Stir well and season for atleast 3 hours or overnight.
2. Use serving spoon to make the paste to round shape, or you can use your hand (make sure put some oil on you palm before that). Deep fry until golden brown. Dish up and set aside.
3. In clean wok, put 1 tbsp oil, pour the sauce and mixed beans. Cook until thick and add in pork. Mix well and dish up.
   

Fried Cabbage

Ingredients

1. Cabbage, cut slices
2. Carrots, cut slices
3. Dried prawns
4. Garlic, chopped
   

Seasoning

1. 1 tsp salt
2. pepper
3. 1 tbsp fish sauce

To cook

1. Saute garlic and dried prawns.
2. Add in cabbage and carrots. Stir fry.
3. Add in seasoning and fry till cabbage is soft. Dish up.

Home-Style of Western Food

Ingredients

1. 1 chicken thigh meat, deboned
2. Pasta (u can have spaghetti, penne, fuscilli or macaroni)
3. Potatoes
4. Vege (u may choose brocolli-cut florets, carrots-cut strips, asparagus-cut into 3 in length, cauliflower-cut florets)

Marinade for chicken

1. 2 tbsp oyster sauce
2. 1 tsp dark soya sauce
3. 1 tsp worcestershire sauce
4. 1 tbsp HP sauce
5. 1 tsp black pepper
6. 1 tsp sugar
7. 1 tsp sesame oil
8. 2 tbsp light soya sauce
9. 1/2 tsp salt
10. 1 tsp corn flour

To cook

1. Cut the potatoes in strips. Use aluminium foil, coated with olive oil and wrap the potatoes.
2. Before wrapping it, put some butter, sprinkle salt and black pepper.
3. Put the wrapped aluminium foil to toaster and toast for 1/2 hour or until the potatoes are cooked. For the last 10 min, unwrapped the foil for potatoes to get more toasted. (You can opt to fry the potatoes or baked in oven)
4. Deep-fry the chicken meat in hot oil till cook.
5. While waiting for the potatoes, blanch the pasta. Boil water, put some salt and oil. Boil the pasta around 10-15 min or till soft. Dish up and set aside.
6. After the potatoes are done, use the same foil for vege.
7. Same procedure, apply olive oil, put vege, butter, salt, and black pepper. Put in toaster for around 20 min or till it's cooked. (can opt to use a pot of boiling water to blanch the vege. thereafter can put the same seasoning)
8. Use a pan to put in pesto sauce (can buy in one bottle at supermarket). Put in the pasta, add salt, black pepper, minced parsley and stir well. Dish up on serving plate.
9. Serve the chicken and everything on the same plate. Can put some raw tomatoes or lemon slices for decoration.
   

Green Vege top with Fried Anchovies

Ingredients

1. Dark green leaf vege
2. Anchovies
3. Garlic, cut slices
4. Ginger, cut slices

Seasoning

1. 2 tbsp fish sauce
2. 1/2 tsp salt
3. Water

To cook

1. Deep fry the anchovies and set aside.
2. Saute garlic and ginger.
3. Add in vege and stir fry.
4. Add in seasoning and water. Close the lid and simmer a few minutes.
5. Dish up and garnish with fried anchovies on top.

Sweet Sour Spare Rib

Ingredients

1. 600 gm spare ribs

Marinade

1. 1 tbsp plain flour
2. 1 tbsp corn flour
3. 1 tsp bicarbonate of soda (if u wish, to make the meat tender)
4. 1 egg
5. 1 tsp sesame oil
6. 1 tsp salt
7. 3 tbsp water

Sauce

1. 2 tbsp tomato sauce
2. 2 tbsp chilli sauce
3. 1 tbsp plum sauce
4. 1/2 tsp oyster sauce
5. 1 tbp sugar
6. 1 tsp black vinegar (jit chou)

To cook

1. Mix spare ribs with marinade and season for atleast 3 hours or overnight.
   Deep fry in hot oil until golden brown. Dish up and set aside.
2. Pour sauce into wok and cook until thick.
3. Add in spare ribs and toasted sesame seeds, mix well and dish up.

Brocolli with Garlic Oil

Ingredients

1. Brocolli, cut florets
2. Garlic, chopped
3. 1 cup of oil

Seasoning

1. 2 tbsp oyster sauce
2. 1 tbsp abalone sauce (optional)
3. 2 tbsp light soya sauce

To cook

1. Make garlic oil by saute the garlic in oil until golden brown and set aside.
2. Blanch the brocolli in boiling water till cook and dish up.
3. Put the seasoning on the brocolli and mix well.
4. Lastly pour 2 tbsp of garlic oil on top of the brocolli. The remaining garlic oil can be kept in a container for next use.

Hokkien Dish aka Jiu Hu Char

Ingredients

1. 500 gm sengkuang - shredded
2. 1 carrot - shredded
3. Shallots - chopped
4. Garlic - chopped
5. 100 gm pork belly - shredded
6. 50 gm shredded dried cuttlefish, soaked
7. 100 gm dried mushroom - soaked and diced

Seasoning

1. 2 tbsp oyster sauce
2. 1 tbsp light soya sauce
3. 1 tsp shaoxin wine
4. 1 tsp salt
5. Pepper
6. 200 ml water

To cook

1. Saute garlic and shallots until fragrant. Add in shredded dried cuttlefish and stir fry. Add pork belly and stir fry until aromatic.
2. Add the remaining ingredients, seasoning and stir well.
3. Cover with lid and cook at medium heat for around 15 minutes until the sengkuang is soft and gravy became thick. Dish up.
4. Serve with lettuce leaves (to wrap) and sambal belacan.
   

Cauliflower Tempura

Ingredients

1. 300 gm cauliflower -cut florets

Batter

1. 5 tbsp plain flour
2. 3 tbsp corn flour
3. 2 tbsp riceflour
4. 1/2 tsp salt
5. 1 egg
6. 100 ml water
7. 2 tbsp oil

To cook

1. Put all batter ingredients into a mixing bowl and mix well.
2. Coat cauliflower with batter and deep-fry in hot oil until golden brown. Dish and drain.
3. Heat up a non stick pan, add in some salt and black pepper and stir fry at low heat until fragrant. Add in cauliflower and mix well. Can serve with mayonaise or chilli sauce.

Salted Fish with Pork Belly

Ingredients

1. Salted fish, diced
2. 300 gm Pork belly, sliced thinly
3. Dried chilli, cut into 3cm length
4. Ginger, sliced
5. Onion, sliced
6. Spring onion, cut into 3cm length

Seasoning

1. 1 tbsp light soy sauce
2. 1 tsp sugar
3. 1 tsp oyster sauce
4. 1 tsp dark soy sauce
5. 1 tbsp shaoxin wine
6. 100 ml water

To cook

1. Pan fry the salted fish till cooked and set aside.
2. Pan fry the pork belly, half cooked and set aside.
3. Heat up 1 tbsp oil, saute ginger and onion.
4. After a while, add in pork belly, seasoning and stirwell. Cover with the lid and cook around 5 min until meat is tender.
5. Add in spring onion and salted fish.
6. Add in another 1/2 tbsp shaoxin wine, stir and dish up.

Oriental Pork Chop

Ingredients

1. 600 gm Pork chop (i use 'yiu mui' part of the pork or you can use soft 'yok ngan')

Marinade

1. 1 tsp sesame oil
2. 1 tbsp corn flour
3. 1 egg
4. 1 tsp salt
5. pepper
6. little bit water

Sauce

1. 2 tbsp HP sauce
2. 2 tbsp A1 sauce
3. 1 tbsp toomato sauce
4. 1 tbsp chilli sauce
5. 1 tbsp oyster sauce
6. 1 tbsp sugar
7. 1 tsp worcestershire sauce
8. 200 ml water

To cook

1. Slice the pork chop and pound with the back of knife until thin and tender. Marinate it for atleast 1-2 hrs or preferably overnight.
2. Pan-fry the pork till golden brown, dish up and set aside.
3. Put 1 tbsp oil in wok, pour the sauce and cook until thick. Add in pork chops, mix well and dish up.

Braised Yee Mee Noodles

Ingredients

1. yee mee - blanch with hot water first
2. chinese cabbage
3. pork belly - sliced
4. 1 egg
5. garlic - chopped
6. cilipadi (optional)

Seasoning

1. 1 tbsp oyster sauce
2. 1 tsp sesame oil
3. 1 tbsp shaoxin wine
4. 1/2 tsp salt
5. 1/2 tsp sugar
6. 1 tbsp light soy sauce
7. 1/2 tsp worchestire sauce
8. Add some water

To cook

1. Sautee garlic and pork belly
2. Add in egg and stir fry
3. Add cabbage
4. Add yee mee and seasoning
5. Add cilipadi if you want spicy
6. Close the lid and simmer till yee mee is soft, approx 10 min
7. Add 1 tsp of shaoxin wine and dish up immediately