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Ingredients
- 8-9 pieces Okra (ladies fingers) - cut cubes
- 1 egg
- Dried prawns - clean and chopped
- 1 red chilli - sliced
- Garlic - chopped
Seasoning
- 2 tbsp light soya sauce
- Dash of pepper
- Little bit of water
To cook
- Sautee garlic and dried prawns until fragant. Add in eggs and stir fry.
- Add in okra and seasoning and some water.
- Add in red chilli and continue fry. Dish up.
Ingredients
- 500 grams minced pork
- Shallots - chopped
- Garlic - chopped
- Ginger - chopped
Seasoning
- 2 tbsp oyster sauce
- 2 tbsp light soya sauce
- 1 tbsp dark soya sauce
- 1 tsp sugar
- 1 tsp worcherstershire sauce
- 1 tsp sesame oil
To cook
- Add 2 tbsp oil into hot wok. Sautee chopped garlic, shallots and ginger until fragant.
- Add in minced pork and stir fry.
- Add in seasoning and keep frying.
- Add some water to give gravy to the minced pork.
- Cook for 5 minutes, dish up.
Ingredients
- 1/2 fat duck
- 300 grams young ginger - sliced
- 2 stalks celery - sectioned (optional)
Seasoning
- 2 tbsp oyster sauce
- 1 tsp dark soya sauce
- 1 tsp chicken stock granules
- 1/2 tsp sugar
- 2 tsp fermented soya bean paste (tau cheong)
- 1 nam yee
- 1 fermented red beancurd (fu yee)
- 500 ml water
- 1 tsp corn flour (mix with water)
To cook
- Clean duck and chop into pieces. Blanch with hot water to reduce fats. Keep aside.
- Heat up wok, add 1 tbsp oil, saute ginger until fragant. Add in fermented soya bean paste, nam yee, fermented red beancurd, saute again until fragant. Pour in 5oo ml of water and other balance seasoning, bring to boil.
- Return the duck, stir quickly and cover with lid, braise for around 40-50 minutes at low heat until the duck is tender to your requirement. Should the water dries up before reaching the time required, add in some water and continue to braise.
- Open lid, pour in corn flour solution, stir well and add in celery. Stir quickly until gravy is thicken. Dish up. (Those who dislike celery could choose not to add in).