【Ingredients and Preparation】： * 200g Chive flower, cut into 2 inch segments * 6x garlic, finely minced * 8x prawns, peel and devein. Marinate with pinch of salt. * 1 tbsp light soy sauce * 2 tbsp Benedictine D.O.M * 2 tbsp water
【Cooking】： 1. Heat 2 tbsp oil in a wok, sauté garlic until fragrant 2. On high flame, add the prawns. Stir-fry for 2-3 minutes or until the prawns are cooked 3. Put in the veg and stir fry 4. When veggie starts to soften, add 1 tbsp light soy sauce and 2 tbsp water. Stir-fry to combine well. 5. Add 2 tbsp Benedictine D.O.M in the last 1 minute.
黯然销魂饭 (蜜汁叉烧饭) 食神版 Char Siu Pork with Rice (Sorrowful Rice) - The God of Cookery Parody
As a fan of Stephen Chow, I'm very excited to make this teaser of this famous dish (named as Sorrowful Rice) featured in one of his masterpieces "The God of Cookery". To show our tribute, we have included some of iconic wuxia (martial arts) moves used in the cooking process.
【Preparation & Cooking】： 1. Cut pork shoulder into 2 inch long strips. 2. Mix sauce ingredients in a bowl. 3. Heat up pan, pour combined sauce. Add coconut sugar and water, bring to boil. 4. Add pork shoulder strips, turn heat to low medium. Flip the meat every 5 minutes, cook for approx. 20 minutes. 5. Continue cooking for another 10 minutes. Keep turning pork to allow the sauce to thicken, get an even color. 6. Until the sauce caramelised and sticky, turn off the stove. Allow char siu to rest before slicing. 7. Serve char siu over steamed white rice, with a side of a sunny-side up and some vegetables. (Sorrowful Rice)
Whenever we feel lazy and hungry, we think of this Super easy/lazy and yet tasty dish. The whole process only takes you 10 minutes, or may be less 😉
Here’s the recipe of 蔥油冷豆腐Chilled Tofu with Crispy Shallots:
Steps: 1. Clean and slice 5 shallots finely 2. Heat 2 tbsp of oil in wok and saute the sliced shallots till golden brown, and set aside. 3. Garnish chilled tofu with crispy shallots, 1 tbsp oyster sauce, 1 tbsp light soy sauce and appropriate spring onion
【Preparation & Cooking】： ❶ Peel yam, clean and cut into thick slices. Slice ginger and garlic. Spring onion (white) cut into 2 inch length. ❷ Add flour to the ribs, and massage the ribs around to evenly mix. Rinse the ribs in running water. ❸ Drain the ribs. Marinate with pinch of salt, shaoxing wine, corn flour. Set aside for 30 minutes. ❹ Heat up oil in wok, fry the yam till golden brown. Set aside and spread the yam on the plate. ❺ Heat 5 tbsp oil and pan fry the pork ribs each side till golden brown. Remove and set aside. ❻ Heat 2 tbsp oil, sauté garlic, ginger and spring onion until fragrant. Add the fried pork ribs, light soy sauce, oyster sauce, sugar, ground pepper and water, stir-fry for 2-3 minutes. ❼ Spread the ribs on top of yam. ❽ Steam over high heat for 30 minutes. ❾ Garnish spring onion, serve hot.
Preparation and Cooking： 1. Clean enoki and divide into 8 bunches. 2. Put a slice of pork on a board, put appropriate salt & pepper, then add in small bunch of enoki muhsrooms. Roll it tightly and use some corn flour to stick the end. 3. Heat some oil in a pan. Pan fry the pork belly roll until slightly brown. Set aside. 4. For the Teriyaki sauce, mix all the ingredients and bring it to boil. 5. Put pork & enoki back into pan， cover the meat evenly with sauce. 6. Garnish with spring onion and white sesame.
Preparation Time ： 5 minutes Cooking Time ： 10 minutes
【Ingredients】： * Squid 350g
【Sauce】： * Fish Sauce 3 tbsp * Coriander 2 stalks * Lime 1x * Red Chili Padi 3x * Green Chili Padi 3x * Garlic 7x * Sugar 2 tbsp * Water 100ml
【Preparation & Cooking】： ❶ Wash and rinse squid ❷ Sauce: Mix fish sauce, water and sugar stir until sugar fully dissolved. Add minced garlic, chopped chili and coriander, lime juice. Set aside. ❸ Blanch the squid in the boiling water until curls up, firms and becomes opaque, about 5 minutes. Set aside. ❹ Pour sauce evenly onto the squid. Garnish with coriander, ready to serve.
This post has been edited by wp.creativ: Oct 10 2021, 09:49 AM
Preparation 1. Cut tofu into 3 pieces and leave a cut in the middle for paste later 2. Remove the head of eggplant, cut into pieces and leave a cut in the middle 3. Leave a cut in the middle of chili, remove the seeds 4. Clean and chop shallots finely 5. Heat 1 tsp of oil in pan and fry the salted fish till golden brown, and set aside. 6. Mix all the ingredients stated in Set B and seasoning above 7. Stuff the paste into the Tofu, eggplant and chili.
Pan Fry： 1. Heat the wok with oil 2. Add the stuffed vegetables (with paste facing the wok), fry until it turns golden brown, set them aside 3. You can serve with dipping sauce of good soy sauce or chili sauce. Enjoy your Three Treasures
【Preparation & Cooking】： ❶ Clean the fish and pat dry. Sprinkle salt on both sides ❷ Chop garlic finely. Peel ginger and cut into thin strips ❸ Cut spring onion into thin silken threads. Soak in ice water for 5 minutes to make it curl ❹ Heat 2 tbsp oil in wok and stir-fry garlic and ginger strips until fragrant. Set aside ❺ Heat up the wok with enough water for steaming. Wait for water to boil. As soon as it boils, place your fish into the wok. Cover your wok tightly and steam for 6 minutes ❻ Discard the fishy and cloudy fish “water” after steaming ❼ Pour the hot oil with fried ginger strips and garlic over the steamed fish. Add soy and oyster sauce. ❽ Steam for another 2 minutes ❾ Garnish curled spring onion on top of steamed fish
Preparation : 1. Soak mushroom in water for 10 hours. Clean and cut off the stems 2. Chop off the nails on the chicken feet. Clean thoroughly and pat dry. Marinate chicken feet with 2 tbsp dark soy sauce, set aside for at least 20 minutes 3. 5x cloves garlic, remove skin 4. 50g ginger, (cut into pieces and bruised) 5. 4x red dates remove seed
Cooking: 1. Deep-fry small batches chicken feet in hot oil until you see that the feet are turning brown. Remove and soak it in a bowl of water for 20 minutes. 2. Heat up 2 tbsp oil in pot and saute garlic and ginger till aromatic. Add mushroom, 2 tbsp light soy sauce, 2 tbsp oyster sauce. Stir fry till fragrant. 3. Pour in mushroom water, chicken feet into pot. Bring to a boil then reduce the heat and simmer until chicken feet is tender and gravy is reduced, at least 2 hours