Yam 🍠 (Taro) Cake with sweet bean sauce and crispy shallots and chili sauce = YUMMY 😋

Recipe can be found here:



Yam cake：
1. Yam 0.5kg
2. Ground white pepper 1 tsp
3. Dried shrimps 50g, Soak dried in water for 5 minutes. Clean and chop finely
4. Garlic 4x, finely minced
5. Five spice powder 1 tsp
6. Salt 1.5 tsp

Batter ：
1. Rice Flour 250g
2. Tapioca Starch 50g
3. Water 1000ml

Sweet Bean sauce ：
1. Cooking oil 3 tbsp
2. Shallots 4x，finely minced
3. Garlic 5x，finely minced
4. Minced bean paste 3 tbsp
5. Oyster sauce 1.5 tbsp
6. Dark soy sauce 2 tbsp
7. Tapioca flour 1 tbsp
8. Water 500ml
9. Sugar 2 tbsp

Chili sauce：
1. Tomato sauce 2 tbsp
2. Sugar 1 tbsp
3. Vinegar 1.5 tbsp
4. Garlic 4x
5. Red chili 5x,cut in the middle to remove the seeds. Slice into smaller sizes.
6. Chili Padi 5x, slice into smaller sizes

Topping :
1. Spring onion
2. Fried shallot 6x


Preparation：
1. Prepare batter. Mix and stir until it forms a smooth paste (no lumps in the mixture).
2. Heat up oil in a wok, fry yam until fragrant. Set aside.
3. 4tbsp oil, sauté minced garlic and dried shrimps until aromatic. Add the fried yam, 1 tsp five spice powder， pour in the mixture, add the 1.5 tsp salt, 1 tsp ground white pepper.
4. Low heat stir until the everything forms a thick paste.
5. Heat up the wok with enough water for steaming. Wait for water to boil.
6. Pour the mixture into a plate and steam over high heat for 40 minutes. Allow to cool for 1 hour to firm up before cutting.
7. Sweet Bean sauce: Heat 3 tbsp oil in wok and sauté chopped garlic and shallots until aromatic. Add 1.5 tbsp oyster sauce, 3 tbsp minced bean paste. Low heat stir fry until fragrant, add 500ml water, 2 tbsp dark soy sauce, 2 tbsp sugar. Stir over low heat. Strain the sauce. Whisk 2 tbsp tapioca flour with 4 tbsp water and add to the sauce. Gradually stir boil until slightly thicken.
8. Chili sauce：Use a blender, blend until you get a smooth paste.
9. Garnish and serve with sweet bean sauce, fried onion, chopped spring onions.Some chilli sauce on the side.

Pork Jerky (Bakkwa) Bread

We have been loving this since our childhood.

It’s real quick recipe, check it out here :

🥬香炒蕃薯葉Sweet Potato Leaves Stir-Fry (In Spicy Paste)😋

Recipe :


Ingredient:
1. 300g Potato Leaves, Cut the stems of the leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside.
2. 4x garlic, finely minced
3. 15g Dried Shrimps, Clean and chop finely
4. 2x Chili Padi
5. 1 tbsp Chili Bean Sauce
6. A pinch of salt
7. 2 tbsp water

Cooking:
1. Heat 2 tbsp oil in a wok, sauté dried shrimps, garlic and chili bean sauce until fragrant.
2. On high flame, put in the veg (stems) and stir fry. TIPS : Stir-fry stems before leaves to avoid undercooking( Stems are ticker and they take longer to cook)
3. When stems starts to soften, toss in leaf. Add pinch of salt, chili padi and 2 tbsp water. Stir-fry to combine well.

🦑酥炸魷魚圈Fried Calamari😋

Recipe can be found here :



Ingredient:
1. 300g Calamari, clean and wash thoroughly
2. 1x eggs, Beat
3. All purpose flour, appropriate
4. Bread crumbs, appropriate
5. Salt, appropriate
6. Pepper, appropriate

Cooking:
1. Blanch the calamari in the boiling water until curls up, firms and becomes opaque, about 20 to 30 seconds. Set aside
2. Marinate calamari with appropriate salt and pepper (depends on your taste), set aside for 10 minutes.
3. Coat Calamari with flour, beaten egg and breadcrumbs.
4. Heat enough oil about 180ºC/350ºF for deep-frying . Fry the calamari in batches for about 2-3 minutes, until nicely golden.
5. Remove the fried calamari and place on some paper towel to dry
6. Serve with mayonnaise sauce (or ketchup or chili sauce and lemon wedges.

🐠香煎魚Pan-Fried Fish Fillet

Recipe can be found here. It’s not that hard though😊



1. Clean the fish. Sprinkle salt on both sides of both fish, use about 0.5 tsp in total. Set aside.
2. Heat your wok over medium-high heat (to prevent sticking) about 30 seconds. Then, heat up enough oil. Carefully place fish into the wok, pan fry in medium heat.
3. Do not move the fish after placement, to get a nice light crust on the skin. Flip when first side is golden brown.
4. Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Pour in 2 tbsp fried fish oil and 2 tbsp soy sauce evenly over the fish. Ready to serve.

🦐🧈🧄蒜蓉牛油蒸大蝦 Steamed Garlic Butter Prawns 😀

Recipe:


Ingredients
1. 4 big prawn
2. 20x cloves garlic
3. 5g butter
4. Appropriate salt
5. Appropriate spring onion

Step:
1. Butterfly prawns and marinate them with salt
2. Heat 3 tbsp oil and fry half of the minced garlic over low heat until golden brown. Mix them with butter and the rest of the minced garlic.
3. Add garlic mixture onto the prawns
4. Steam prawns for 5 minutes
5. Garnish spring onion. Serve hot.

帶子炒小芦笋 Scallops & Baby Asparagus Stir-Fry 😋

Recipe can be found here:


Recipe :

Ingredient:
1. 6x Scallops, clean and pat dry with kitchen paper
3. 200g Baby Asparagus, clean and wash. Trim 1-2 inches off the bottom of the stalks. Cut the spears in half.
4. 4x garlic, finely minced
5. A pinch of salt
6. 2 tbsp Oyster Sauce
7. 1 tsp cornflour + water
8. 2 tbsp water

Cooking:
1. Preheat a pan over a high heat and add 2 tbsp of oil. Add the scallops to the pan flat side down and cook until golden brown(both side), this will take 5-6 minutes. Remove from the pan.
2. Sauté garlic until fragrant.
4. On high flame, put in the veg (stems) and stir fry with 2 tbsp oyster sauce.
5. When stems starts to soften, toss in leaf. Add pinch of salt, 2 tbsp water. Stir-fry to combine well.
6. Add in cornflour water( Use 1 tsp cornflour mixed with 1 tbsp cold water) to thicken sauce.

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Recipe of home cook steamed glutinous rice with chicken (aka Loh Mai Gai 糯米雞), one of the popular Cantonese Dim Sum



Ingredients and Preparation
1. 350g boneless chicken breast, cut into bite size
2. 600g glutinous rice soak in water overnight.
3. 7 mushroom soak in water overnight. Clean and cut into half
4. 4 cloves garlic, chop finely
5. 4 shallots, clean and chop finely
6. 1 Chinese sausage, thinly sliced diagonally
7. Char Siew sauce (Appropriate)

Chicken marinating sauce
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tbsp sesame oil
* 1 tbsp ShaoXing wine
* 1 tbsp dark soy sauce
* 0.5 tsp sugar
* 0.5 tsp salt
* appropriate ground pepper
* 1 tbsp cornflour

Glutinous rice sauce
* 3 tbsp shallot oil
* 2 tbsp light soy sauce
* 1 tbsp sesame oil
* 1 tbsp dark soy sauce
* 0.5 tsp sugar
* 1 tsp salt
* appropriate ground pepper
* 2 tbsp ginger juice

Instructions
1. Marinate chicken breast with the marinating sauce, set aside for at least 1 hour.
2. Steam glutinous rice over high heat for 40 minutes (in the meantime sprinkle some mushroom water on the rice). Mid the cooked glutinous rice with seasoning until well combined.
3. Heat 3 tbsp oil in a wok, sauté garlic until fragrant, about 2 to 3 minutes. Add chinese sausages, mushroom, 50ml mushroom water stir fry.
4. Place in marinated chicken, chinese sausage, mushroom, appropriate cha siew sauce into each aluminum bowl. Cover with cooked glutinous rice until full.
5. Steam over high heat for 30 minutes

豉汁蒸排骨
Steamed Pork Ribs with black bean sauce😋

Recipe can be found here :


Ingredients
1. 300g Pork Ribs
2. 1 tbsp black bean
3. 6 cloves garlic
4. 3 tsp sugar
5. Appropriate salt
6. 2 tbsp corn flour
7. 1 tbsp flour
8. 2 tbsp ShaoXing wine
9. 1x Chili Pepper
10. Appropriate Chinese Parsley

Step:
1. Add 1 tbsp flour to the ribs, and massage the ribs around to evenly mix. Rinse the ribs in running water for at least 2 times.
2. Soak, Wash and Drain the ribs every 10 minutes for 6 times. Pour out all of the water. The purpose of this step is to remove the blood, unwanted smell.
3. Heat oil and fry half of the minced garlic and black bean until aromatic. Set aside.
4. In a bowl, combine pork ribs with 1 tbsp corn flour. Mix well
5. Add on the remaining minced garlic, 3 tsp sugar, appropriate salt, 2 tbsp ShaoXing wine, 1 tbsp corn flour, 1 tsp fried minced garlic black sauce oil in a big bowl and mix well. Marinate at room temperature for a minimum of 30 minutes.
6. Spread the ribs on the plate. Pour fried minced garlic and black bean on the ribs, add chili slices.
7. Steam over high heat for 15 minutes
8. Garnish spring Chinese parsley, serve hot.

Missed those days when you can buy one pack of nasi lemak with MYR 1.00
Always my No.1 breakfast 😳




Sambal
Ingredients A
1. 50g Candlenut
2. 6x Shallots
3. 15x clove garlics
4. 2x stalks lemongrass
5. 30g ginger
6. 10g Turmeric
7. 50g Dried Anchovies, rinse and drain
8. 1x Red Onion
9. 100ml cooking oil
10. 1x White Onion

Ingredient B
1. 100g Dried Chillies, Clean several times until the water clean. Soak until soft. Drain, cut into small piece
2. 100ml cooking oil

Ingredient C
1. Salt to taste
2. 200ml cooking oil
3. 1 tbsp sugar
4. 100g Coconut sugar
5. 2x Pandan Leaf, tie them into knot

Coconut milk rice ingredients:
1. 2 cups rice
2. 1 cups water
3. 1 cups coconut milk
4. Salt to taste
5. 2x stalk lemongrass
6. 2x Pandan leaf, tie them into knot

Topping:
1. 3x half boiled eggs, cut into half
2. 1x cucumber, cut into slice
3. 20g Peanut
4. 20g Dried Anchovies, rinse and drain


Cooking:
A. Coconut Milk rice
1. Just like making steamed rice. Rinse rice and drain. Add the coconut milk, a pinch of salt, and water. Add the pandan leaves and lemongrass into the rice.

B. Topping
1. Rinse the dried anchovies and drain the water. Fry the anchovies till golden brown and crispy. Set aside.
2. Rinse the raw peanuts and drain the water. Fry till turn light brown and put aside.

C. Sambal
1. Grind ingredients A (except white onion) with 100ml cooking oil until fine paste
2. Grind dried chillies with 100ml cooking oil for better agitation and smooth, until fine paste
3. Pour the Ingredient A mixture into wok with 200ml cooking oil. Remember to put it in the cold oil. The flavor of the sauce will slowly spread out and it will not burn easily. Stir and fry slowly over medium low heat for 20 minutes.
4. Add on Ingredients B chili mixture. Keep stirring in low heat for 30 minutes, pay attention the bottom is easy to burn at this stage.
5. Add in sugar, salt, coconut sugar and Pandan leaf.
6. Add white onion, stir fry until the spicy sauce darkens.

Serving:
1. Serve it on banana leaf to make the dish more fragrant. Rice with boiled egg, fried peanuts, fried anchovies, sambal, cucumber slices.

冬瓜海鮮羹 Winter melon seafood soup

A Chinese summer recipe😋

Recipe can be found here


Ingredients and Preparation
1. 50g pork
2. 200g Winter melon
3. 2x mushroom soak in water for 10 hours.
4. 2x shrimps, devein
5. 2x Conpoy, soak with hot water and leave until softened.
6. 1x egg white, beaten
7. 70ml chicken broth
8. 1 cup mushroom water
9. Appropriate Chinese Parsley
10. 1 tbsp cornflour + water
11. Appropriate salt
12. Appropriate ground pepper

Marinating sauce
* 1 tbsp sesame oil
* 2 tbsp ShaoXing wine
* 0.5 tsp ground pepper

Instructions
1. Cut mushroom into cubes
2. Pork, prawn cut into cubes. Marinate with the marinating sauce, set aside for at least 20 minutes
3. Winter melon cut into cubes.
4. Steam Winter melon cup for 5-7 minutes。
5. Heat up pot, stir fry mushroom.
6. Add pork and prawn cubes, continue to stir-fry.
7. Pour in 1 cup mushroom water, 70ml broth, bring to boil.
8. Shred Conpoy and add in, mix well.
9. Add in the winter melon cubes, on medium high heat till it boils.
10. Add in cornflour water to thicken. Stir to mix well.
11. Add in the beaten egg white to stir it quickly after adding.
12. Add appropriate salt and ground pepper to taste.
13. Pour into Winter melon cup. Garnish spring Chinese parsley, serve hot.

芋頭圈 (佛钵)Yam Ring

My wife learned this recipe from my mom😋

Recipe can be found here :


Ingredients:
For the Yam Basket
* 150g yam
* 30g of wheat starch
* 40ml boiled water
* 0.5 tsp sugar
* 0.5 tsp five spice powder
* 0.5 tsp salt
* 0.5 tsp ground pepper
* 0.5 tsp sesame oil
* 30g shortening

Others
* One handful of vermicelli

Vegetarian Fillings
* Half carrot, slice thinly
* 1x Celery, cut diagonally
* 5x Sweet Peas, trim and clean
* 5x scallops
* 4x cloves garlic, minced
* 1 tbsp oyster sauce
* Appropriate chicken broth

Step 1: Yam Ring
1. Skin off the yam skin, cut into thin slices and steam on high heat until you can easily poke them with a fork, about 15 minutes. Mash the cooked yam while it is still hot. Knead into a dough.
2. Mix wheat starch with hot boiling water. Knead in the wheat starch mixture into the yam dough.
3. Add salt, sugar, ground pepper, sesame oil, five-spice powder, followed by shortening.
4. Knead into a dough until smooth and shiny.
5. Cover with plastic wrap and put into the refrigerator for at least 1 hour.
6. Shape the dough into a ring.
7. Preheat oil (Drop a piece of the yam dough into the oil. If it floats to the top, the oil is just right and you can begin to deep fry the yam ring), lower the yam basket into the oil and fry until golden brown.

Step 2 : Vermicelli
1. Deep fry the vermicelli. Once it starts to float upwards, drain and set aside.

Step 3 : Mix vegetables filling
1. Blanch scallops in boiling water for about 1 to 2 minutes. Set aside.
2. Heat 2 tbsp oil in a wok, sauté garlic until fragrant
3. On high flame, put in the veg (carrot, celery, sweet peas) stir fry
4. When veggie starts to soften, add scallops, add 1 tbsp oyster sauce and appropriate chicken broth. Stir-fry to combine well.

肉粽 Sticky Rice Dumplings

Dragon Boat/Dumpling Festival is just around the corner! We have been making 肉粽sticky rice dumpling every year since 2018.

This is the recipe we learned from late-MIL:


More bout the festival : https://en.wikipedia.org/wiki/Dragon_Boat_Festival

Ingredients:
* 40x Bamboo leaves
* 16x Raffia string
* 300g Pork Belly
* 4 cups Glutinous Rice
* 2 cups Black eyed peas
* 8x Mushroom
* 16x Chestnut
* 50g Dried Shrimp
* 8x Salted egg
* 6x Shallots
* 6x Garlic
* 2 tbsp Oyster sauce
* 2.5 tbsp dark soy sauce
* 4 tbsp soy sauce
* 2.5 tsp sugar
* 4.5 tsp five spice powder
* 1.5 tsp salt
* 2.5 tsp ground pepper


Step 1: Preparation
1. Wash Mushroom, Glutinous rice, Chestnut. Soak in water overnight.
2. Wash Black eyed peas, soak in water 1 hour.
3. Drain Glutinous rice, black eyed peas. Set aside
4. Remove chestnut inner skin
5. Soak the bamboo leaves in a large pot of boiled water for 2 hours. Wash and drain it.
6. Cut pork belly into 16 bite size, add seasoning (0.5 tsp salt, 0.5 tsp sugar, 1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 0.5 tbsp black soy sauce), then marinate for 2 hours
7. Cut Mushroom, salted egg into half
8. Chop Shallots and garlic finely


Step 2: Cooking
1. Blanch chestnuts for 1 hour. Drain it
2. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant.  Add in dried shrimps, stir-fry until they become fragrant, then add in marinated pork belly and stir-fry for 5 minutes.  Remove and dish up..
3. Heat 1 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in mushroom, chestnuts and seasoning (1 tsp sugar, 1 tbsp oyster sauce, 0.5 tsp five spice powder, 0.5 tsp ground pepper) and stir-fry.
4. Heat 3 tbsp oil, saute 2 tbsp chopped garlic and shallots until fragrant. Add in glutinous rice, and seasoning (1 tsp salt, 1 tsp sugar, 2 tsp five spice powder, 1 tsp ground pepper, 2 tbsp soy sauce, 2 tbsp dark soy sauce）and stir-fry.
5. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in black eyed peas, and seasoning (1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 1 tbsp oyster sauce), stir-fry.
6. Mix glutinous rice and black eyed peas

Step 3 : Wrapping
1. Using two bamboo leaves, place the coarse sides back to back. Fold the leaves into a cone. Pack one spoon of rice in the bottom of the cone. Top with ingredients(pork, dried shrimps, salted egg, mushroom, chestnut). Top up with more rice till it reaches the brim of the cone. Pack everything tightly. Tie with raffia string
2. Place the sticky rice dumpling into the water (make sure the entire bak chang is submerged in water), cover the pot with a lid, and cook over high heat for 2 hours then low heat for another 3 hours. ( Pressure cooker just need 45 minutes)
3. Once cooked, remove and hang them up to remove excess water.  

肉粽 Sticky Rice Dumplings

Dragon Boat/Dumpling Festival is just around the corner! We have been making 肉粽sticky rice dumpling every year since 2018.

This is the recipe we learned from late-MIL:


More bout the festival : https://en.wikipedia.org/wiki/Dragon_Boat_Festival

Ingredients:
* 40x Bamboo leaves
* 16x Raffia string
* 300g Pork Belly
* 4 cups Glutinous Rice
* 2 cups Black eyed peas
* 8x Mushroom
* 16x Chestnut
* 50g Dried Shrimp
* 8x Salted egg
* 6x Shallots
* 6x Garlic
* 2 tbsp Oyster sauce
* 2.5 tbsp dark soy sauce
* 4 tbsp soy sauce
* 2.5 tsp sugar
* 4.5 tsp five spice powder
* 1.5 tsp salt
* 2.5 tsp ground pepper


Step 1: Preparation
1. Wash Mushroom, Glutinous rice, Chestnut. Soak in water overnight.
2. Wash Black eyed peas, soak in water 1 hour.
3. Drain Glutinous rice, black eyed peas. Set aside
4. Remove chestnut inner skin
5. Soak the bamboo leaves in a large pot of boiled water for 2 hours. Wash and drain it.
6. Cut pork belly into 16 bite size, add seasoning (0.5 tsp salt, 0.5 tsp sugar, 1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 0.5 tbsp black soy sauce), then marinate for 2 hours
7. Cut Mushroom, salted egg into half
8. Chop Shallots and garlic finely


Step 2: Cooking
1. Blanch chestnuts for 1 hour. Drain it
2. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant.  Add in dried shrimps, stir-fry until they become fragrant, then add in marinated pork belly and stir-fry for 5 minutes.  Remove and dish up..
3. Heat 1 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in mushroom, chestnuts and seasoning (1 tsp sugar, 1 tbsp oyster sauce, 0.5 tsp five spice powder, 0.5 tsp ground pepper) and stir-fry.
4. Heat 3 tbsp oil, saute 2 tbsp chopped garlic and shallots until fragrant. Add in glutinous rice, and seasoning (1 tsp salt, 1 tsp sugar, 2 tsp five spice powder, 1 tsp ground pepper, 2 tbsp soy sauce, 2 tbsp dark soy sauce）and stir-fry.
5. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in black eyed peas, and seasoning (1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 1 tbsp oyster sauce), stir-fry.
6. Mix glutinous rice and black eyed peas

Step 3 : Wrapping
1. Using two bamboo leaves, place the coarse sides back to back. Fold the leaves into a cone. Pack one spoon of rice in the bottom of the cone. Top with ingredients(pork, dried shrimps, salted egg, mushroom, chestnut). Top up with more rice till it reaches the brim of the cone. Pack everything tightly. Tie with raffia string
2. Place the sticky rice dumpling into the water (make sure the entire bak chang is submerged in water), cover the pot with a lid, and cook over high heat for 2 hours then low heat for another 3 hours. ( Pressure cooker just need 45 minutes)
3. Once cooked, remove and hang them up to remove excess water.  

香煎鹹魚肉餅 Pan-fried pork patty with salted fish 😋



Ingredients and Preparation
1. 400g minced pork
2. 100g salted fish, Clean and cut into small cube size
3. 2 cloves shallots, chop finely

Marinating sauce
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 0.5 tbsp sesame oil
* 1 tbsp ShaoXing wine
* 0.5 tsp sugar
* 1 tsp ground pepper
* 2 tbsp cornflour

Instructions
1. Marinate minced pork with the marinating sauce and shallots, set aside for at least 20 minutes.
2. Divide the mixture into 9 equal portions and shape into balls. Flatten each ball. Place salted fish on top of patty, both side.
3. Heat 5 tbsp of oil in pan and pan fry the patty till golden brown. ( Do not move the patty after placement, to get a nice light crust on the skin. Flip when first side is golden brown.)

🦐花雕醉蝦 (冷盤) Drunken Prawns (Cold Dish) 😋

Recipe can be found here :


Ingredients
1. 10 big prawn
2. 150ml ShaoXing wine
3. 150ml Rice wine
4. 10x Ginger Slices
5. Appropriate Goji (wolfberry)
6. 4x Jujube (Red Dates)
7. 2 tsp salt
8. 300ml water
9. Appropriate spring onion

Step:
1. Devein prawns
2. Bring a large pan of water to a steady boil. Drop in the prawns, and simmer until they change colour (about 3-4 minutes). Scoop it out and immerse in cold water.
3. In a wok, add all the ingredients ( Water, Ginger, Jujube, Rice wine, ShaoXing wine, salt ) for the wine brine and bring to boil over medium heat. Once boil, transfer the wine brine to a container until it cold.
4. Transfer the prawns into the cold wine brine
5. Cover and chill overnight in the fridge for the prawns to fully absorb the wine brine.
6. Garnish spring onion.
7. Serve chill

五香肉卷 Five Spice Meat Rolls (Lobak / Ngo Hiang)

My favourite street food in Malaysia and Singapore😋

Recipe :


Ingredients and Preparation
1. 1x large fresh beancurd sheet
2. 300g minced pork
3. 150g prawn
4. 3x mushroom
5. 3x cloves garlic
6. 3x shallots
7. 3 slice ginger
8. 4x water chestnut
9. 2x stalks spring onion
10. 1 tbsp wheat flour + water

Marinating sauce
1. 1x egg
2. 1.5 tbsp fish sauce
3. 1.5 tbsp oyster sauce
4. 1 tbsp sesame oil
5. 1.5 tbsp ShaoXing wine
6. Appropriate sugar
7. Appropriate salt
8. Appropriate ground pepper
9. 2 tbsp five spice powder
10. 1 tbsp cornflour

Instructions
1. Place a piece of beancurd sheet on your work surface. Wipe with a damp towel to soften. Cut into eight 6" x 8" rectangles
2. Mushroom soak in water for 10 hours. Clean and cut into strips
3. Clean garlic, ginger and shallots. Chop finely
4. Peel and devein the shrimp. Place the prawns on a chopping board, chop it to turn it into mince.
5. Peel water chestnut, then cut into small cube size
6. Spring onion slice thinly
7. Mix everything together with the marinating sauce, set aside for at least 30 minutes.
8. Lay one sheet of pre-cut bean curd skin on a flat surface. Spoon the mixture onto the sheet, fold in the two sides and roll neatly into a cylinder. Seal the edges with the wheat flour water.
9. Preheat oil, carefully lower prepared meat rolls into the hot oil and deep fry turning until golden brown. Drain on on paper towels.

雞肉臘味煲仔飯Claypot Chicken Rice

We have tried the rice cooker method and now we are doing the claypot method… oh the rice fragrance ~~~ 😋😋😋 love it so much !

Recipe is here :


Ingredients and Preparation
1. 350g boneless chicken breast, cut into bite size
2. 6 mushroom soak in water for 10 hours. Clean and cut into strips
3. 3 cloves garlic, chop finely
4. 5 shallots, clean and chop finely
5. 1 Chinese sausage, thinly sliced diagonally
6. 1.5 cups rice, 1.5 cups hot water
7. 6cm salted fish
8. Spring onion (Appropriate)

Marinating sauce
* 1 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tbsp ginger juice
* 1 tbsp ShaoXing wine
* 1 tbsp dark soy sauce
* 1 tbsp cornflour
* 1 tbsp sesame oil
* 0.5 tsp sugar
* 0.5 tsp ground pepper

Topping sauce to serve
* 6 tbsp water
* 1.5 tbsp soy sauce
* 1.5 tbsp dark soy sauce
* 1 tbsp oyster sauce
* 0.5 tsp sugar
* Appropriate Chinese Parsley (white portion)
* Appropriate Spring onion (green portion)

Instructions
1. Marinate chicken breast with the marinating sauce, set aside for at least 1 hour.
2. Rinse rice a few times and drain. Soak rice for 1 hour.
3. Heat 1 tsp of oil in pan and fry the salted fish till golden brown, and set aside.
4. Heat 3 tbsp oil in a wok, sauté garlic and shallots until fragrant, about 2 to 3 minutes. Add chinese sausages, mushroom, 0.5 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.5 tsp sugar. Stir fry. Set aside.
5. Topping sauce: Heat 1 tbsp oil in wok and sauté chopped shallots, Chinese parsley, spring onion until aromatic. Add water and wait till boil, Then add in other seasoning and mix well, cook in low heat.
6. Drain rice and add 2 cups hot water. Bring to a boil while stirring regularly, until the water is almost absorbed by the rice.
7. Put the marinated chicken, sausage, mushroom and salted fish on top of the rice.
8. Cover the pot, and turn the heat down to the lowest setting. Simmer for about 15 minutes. Remove from heat.
9. After 10 minutes, uncover the pot and pour the sauce evenly over the rice. Cover it back up and simmer for another 3 minutes.
10. Then, open the lid and mix everything together.
11. Garnish spring onion. Serve hot.

蝦醬煎五花肉 Pan fried pork belly with shrimp paste

Yummy 😋 🤤
Recipe :


Ingredients and Preparation
1. 300g Pork Belly
2. 2x garlic, chop finely
3. 2x cloves shallots, chop finely
4. 2x Spring onion white, chop finely
5. 1 tbsp corn starch
6. 1 tbsp plain flour

Marinating sauce
* 0.5 tbsp Light soy sauce
* 1 tbsp Oyster sauce
* 1 tbsp ShaoXing wine
* 1 tbsp Shrimp paste
* 0.5 tsp sugar
* 0.5 tsp ground pepper

Cooking:
1. Trim off pork belly skin, slice
2. Mix well marinating sauce with minced shallots, garlic and spring onion. Add in sliced pork belly and marinate for an hour.
3. One hour later, remove excess minced shallots, garlic and spring onion from meat.
4. Mix plain flour and corn flour together and coat meat with flour mixture.
5. Heat oil in pan and pan fry the pork belly 2-3 minutes each side till golden brown. ( Do not move after placement, to get a nice light crust on the skin. Flip when first side is golden brown.)
6. Slice into bite sizes and serve.