Hello this is my first post in Food & Flavors!! I'm sure a lot of people have become good chef during MCO, and my wife started to learn more and more new recipes too...

So we have started this youtube channel thing and upload our recipes there.. and we want to share them here too. Please feel free to discuss or leave comments / feedback here about the recipes

I'm starting this first post with my all-time favorite steamed fish, hope you like it




Recipe for this simple home cook dish:

Preparation:
1. Clean the fish and pat dry
2. Chop garlic finely
3. Peel ginger and cut into thin strips
4. Cut spring onion into thin silken threads. Soak in ice water for 5 minutes to make it curl
5. Slice chilli padi

Cooking:
1. Heat 2 tbsp oil in wok and stir-fry garlic and ginger strips until fragrant
2. 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 5 minutes
3. Discard the fishy and cloudy fish “water” after steaming
4. Pour the hot oil with fried ginger strips and garlic over the steamed fish. Add sliced chili. Pour 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of seasoned soy sauce for seafood over the fish
5. Steam for another 5 minutes
6. Garnish curled spring onion on top of steamed fish

nice editing... but music too loud, I also hate these kind of music... normally I will skip and watch others

Thanks for the feedback, I’ll take note about music volume next time.

Just wanna check what type of music do you think is suitable for cooking videos?

imho... cooking is quite therapeutic, softer type Chinese instrumental music to go with Chinese cooking should be ok... no music is fine too, but you'll have to narate a bit .... I do prefer listening to the chopping board sound or water boiling sound or deep frying sound, etc... so I'm more connected to what I'm seeing... should try to mix them in...

on recipes and cooking steps, you should check out others, especially professional chefs, understand what they do and incorporate into your cooking/video... example on your lor mai kai, you don't have to steam the sweet rice separately, then mix with the sauce, and steam again... this is just extra unnecessary steps... obviously there are many ways to cook, and nothing wrong with your method...but you want to look at smarter methods so people will say "aha" and subscribe.... just some extra feedback

Great feedback ... thanks !

Recipe of Hakka Yam Abacus Seeds/Beads



Ingredients:
Yam 400g
Tapioca flour 300g
Minced Pork 250g
Mushroom 45g
Black fungus 30g
Dried cuttlefish x2
Dried shrimps 30g
Shallots x5

Seasoning:
Dark soy sauce 2 tbsp
Soy sauce 3 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp
Ground white pepper 5 tsp
Water appropriate
Spring onions appropriate

Step 1: Preparation
1. Soak mushroom in water for 10 hours. Clean and cut into strips
2. Soak black fungus in water for 1 hour. Clean and cut into strips
3. Soak dried cuttlefish in water for 2 hours. Clean and cut into strips
4. Soak dried shrimps in water for 5 minutes. Clean and chop finely
5. Clean and chop shallots finely
6. Peel yam, clean and cut into thick slices

Step 2: Make Abacus seeds
1. Heat up 1 tbsp oil in wok and saute chopped shallots till aromatic. Add sliced yam, 1 tbsp soy sauce, 2 tsp ground white pepper, 0.5 tsp salt. Stir fry till fragrant.
2. Add enough water to cover the tops of the sliced yam. Simmer it for 10 minutes ‎until the yam is fork-tender and can be mashed easily. Mash the cooked yam while it is still hot.
3. Add in tapioca flour, continue to mix till the dough comes together. (Slowly add more flour if it’s too sticky or more boiling water if it’s too dry). Knead until dough is smooth and of a nice soft consistency.
4. Roll dough into long logs and divide into small even pieces . Roll each piece in between your palms to form round balls. Use your index finger to press in the centre of the ball (make a slight depression) to form an abacus-like shape.
5. Boil water in wok. Add in Yam abacus seeds in batches. Once the seeds float, they are cooked. Scoop it out and immerse in cold water. This technique firms up the abacus seeds, and won't stick together.

Step 3 : Stir fry
1. Heat 1 tbsp oil in wok, add mushroom strips and fry for a short while with 0.5 tsp sugar. Set aside.
2. Heat 1 tbsp oil in wok, add dried cuttlefish strips and fry for a short while. Set aside.
3. Heat 1 tbsp oil in wok, add black fungus strips and fry for a short while. Set aside.
4. Heat 2 tbsp oil. Stir fry dried shrimps turns golden brown and fragrant. Add minced pork and fry for two minutes until minced pork is cooked. Add in 2 tbsp soy sauce, 3 tsp pepper to taste. Add in the yam abacus seeds, fried mushroom, fried black fungus, fried cuttlefish. Add 2 tbsp black soy sauce to color. Continue to fry and mix everything together until dries up.
5. Garnish spring onion. Serve hot.

Prawns in tomato sauce! Love it ! 😋

Recipe for this simple home cook dish


Preparation:
1. Peel and devein prawns
2. Chop the garlic and ginger

Cooking:
1.Heat 2 tbsp oil in wok and stir-fry chopped garlic and ginger until transparent.
2.Then add the prawns. Stir-fry for 2-3 minutes or until the prawns are cooked.
3.Pour in the 4 tbsp tomato sauce and 2 tbsp chili sauce, stir and cook until simmering for 2 minutes.

Stir Fry Beef with Ginger and Spring Onions (薑蔥牛肉🥩) , perfect match with white rice and fried egg 🍳😋





Recipe:

Beef marinating sauce
* 1.5 tbsp light soy sauce
* 1.5 tbsp oyster sauce
* 1 tbsp sesame oil
* 1 tbsp ShaoXing wine
* 0.5 tbsp dark soy sauce
* 1 tbsp ginger juice
* 0.5 tsp sugar
* appropriate ground pepper
* 1 tbsp cornflour
* 1 tbsp cooking oil

Ingredients :
1. 400g beef tenderloin, sliced
2. 2 stalks spring onion, cut into 2 inch length
3. 30g ginger
4. 1 tbsp ShaoXing wine

Steps:
1. Marinate beef with the marinating sauce, set aside for at least 1 hour.
2. Heat 2 tbsp oil in a wok, stir fry ginger and only the white portion of the spring onion
3. Add the meat, quickly stir.
4. Add 1 tbsp ShaoXing Wine and the green section of the spring onion. Quickly stir-fry for twenty seconds.

See liao feel hungry...

What can you cook in less than 5 minutes?😋🥬



清炒小芥蘭 Stir-Fried Chinese Vegetable (Baby Kai Lan) with Garlic

Ingredient:
1. 350g baby kailan
2. 30g ginger, slice
3. 4x garlic, finely minced
4. 1 tbsp light soy sauce
5. 1 tbsp Benedictine D.O.M
6. 2 tbsp water

Cooking:
1. Heat 2 tbsp oil in a wok, sauté garlic and ginger until fragrant
2. On high flame, put in the veg and stir fry
3. When veggie starts to soften, add 1 tbsp light soy sauce and 2 tbsp water. Stir-fry to combine well.
4. Add 1 tbsp Benedictine D.O.M in the last 1 minute.

For steam fish, I'd suggest adopting the less is more method. Going heavy on the aromatics like using browned garlic and seasonings will mask the natural sweetness of the fish. All you need is a good rub of salt on the fish, oil, a good light soy sauce, 2 slices of 20sen sized bentong ginger and spring onions. Sometimes ginger is not even required if the fish is good.

The reason why restaurants throw away "fish water" is because most of them steam the entire fish. The gut cavity and head portion contains alot of funky tasting substances which could ruin the final product. If you have a very beautiful cut of fish like your fillet or even a tail, this step is not necessary. It will be necessary however, if you have a steak of fish with bone in that could be contaminated with blood, then you might consider it. Truth be told, the liquid that you get from steaming a good cut of fish is fantastic. If the flesh tastes so good, why would fish water be unappetising? Right?

Good steam fish = the freshest cut of fish you can find (defo from wet market or a good fishmonger), no blood contamination, light seasoning and good soy sauce. Just my 2 cents.

imho the condiments are fine...not excessive

as for fishy water...this method is good if you have guests and for want of a better "cleaner" presentation, especially in this case for YouTube

Ahh well yes, your "eyes eat first", which can be rather subjective and can drastically affect the taste of the dish.
As for the condiments, it depends what flavours does the chef want to deliver and emphasize, strong and heavy or light and clean, whilst still maintaining a balance of flavours.
In the end, it is still the cook's and diners' preferences.

Omg this looks so good, my mouth is watering

yup... he showed just one of many methods... good starting point for people who have no idea how to cook or just starting

obviously once you improve should always adapt to your own repertoire

Wow it’s great to see such discussion going on here. We have been receiving suggestions like minimal condiment (apparently this seem to be common practice in Hong Kong), and also not needing to throw away the fish water.

The method that I show is what I have been liking and accustomed to but I’ll definitely try these other methods next time
.. thanks for all the suggestions

This post has been edited by wp.creativ: Nov 28 2020, 11:30 PM

I think throwing away fish water should be done only if the fish is not as fresh (fresh = translucent flesh with an iridescent sheen) or steamed whole fish (not all species, extremely fresh dao dai pomfret is amazing). Which is why the easiest way to steam would be to buy boneless/bone-in fillets of large fish. Bones provide great flavour but they spoil fast (due to blood contamination). Steamed fish is more about buying technique than cooking technique, emphasizing freshness. I cannot stress enough how fresh the fish must be to able steam it with minimal condiments and taste heavenly, without throwing water.

The Hong Kees can easily say minimal condiments for steamed fish, that is because in countries like China and Hong Kong, the fish are sold live, which is very different from here. Secondly, their climate is also different from ours which makes quality of dead fish sold here drop faster due to the higher temperature and humidity. Thirdly, we get most of our fish from the Straits of Melaka (farmed or caught), while Hong Kees probably get theirs from South China Sea, pollution in these two bodies of water are different, thus quality is different. (Most of the reef groupers, eg Red, Seven Star, Swalow are not caught in West Malaysia, they are shipped from East Malaysia, quality drops during shipping as well). My guess is, to enjoy steamed fish almost everyday, Malaysians changed the recipes of steam fish, which involved adding more of condiments and aromatics to make up for the reduced quality of fish and also, to suit our Malaysian Food palates which favour flavour intense and bold tasting foods. So yea, there are a few ways to steam fish and it might be your families' recipe, so you do yours. In no way did I do detailed research so these are just my thoughts, hope it helps I guess?

it's definitely helpful. Thanks

Preserved Radish Omelette😋

Recipe

Ingredients, cooking:
1. Rinse 3 tbsp preserved radish in running water.
2. Heat pan with oil. Stir fry over medium low heat till the preserved radish is dry and fragrant.
3. Crack 3 eggs and lightly beat them with appropriate pepper and 1 tsp salt
4. Spread the radish and spring onion evenly into the beaten eggs and mix well.
5. Heat pan with 3 tbsp oil. When wok is very hot, pour in the egg mixture and pan fry over medium high heat till aromatic. Let it golden brown on one side, the flip to the other side

Love shrimp 🦐 and Tofu!! Now how about putting them together?

STEAMED SHRIMP TOFU



Recipe:
Shrimp marinade
• 1 tbsp ShaoXing wine
• 0.5 tbsp ginger(finely chopped)
• 1 tbsp finely cut spring onion
• Dash of white pepper
• 1 tbsp egg white
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornflour
• 0.5 tsp Salt
• 0.5 tsp Sugar

Ingredients
• 1 tubes tofu
• Appropriate parsley
• 1 tsp carrot (chopped)
• Appropriate spring onion curls
• 1 tsp oyster sauce
• 3 Shrimps

Preparation and Cooking :
1. Cut tofu into equal pieces. Absorb excess water with kitchen paper. Using a teaspoon and dig a small shallow hole in the center of the tofu and put some oyster sauce on it.
2. Peel and devein the shrimp
3. Place the Shrimps on a chopping board, chop it to turn it into mince. Mix the shrimp paste and the marinade together
4. Using wet hands, form mixture into ball and place it on top of tofu. Sprinkle some grated carrot on top. Garnish parsley.
5. Steam on high heat under boiling water for about 12 minutes or until shrimp paste is cooked through. Carefully discard excess water from the plate.
6. Garnish with spring onion curls

This post has been edited by wp.creativ: May 29 2021, 04:20 PM

Pork Wrapped Enoki with Teriyaki Sauce
Yummy 😋




Recipe:
Ingredients 材料：
1. Thin Sliced Pork 豬肉片 x8
2. Enoki Mushrooms 金针菇 200g

Teriyaki Sauce 調味料：
1. 2 tbsp Soy Sauce 酱油
2. 1 tbsp Sugar 糖
3. 1 tbsp Mirin 味淋
4. 2 tbsp Sake 清酒

Preparation and Cooking 做法：
1. Clean enoki and divide into 8 bunches. 金針菇去根部，快速沖洗瀝乾水份，分成8等分
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. 將豬肉片放平，加入一點黑胡椒粉和鹽, 放上金針菇，慢慢捲起。在豬肉的尾端，放上少許木薯粉。
3. Heat some oil in a pan. Pan fry the pork belly roll until slightly brown. Set aside. 把油烧热，把卷好的肉卷煎熟。備用。
4. For the Teriyaki sauce, mix all the ingredients and bring it to boil. 將所有醬汁材料拌勻，煮沸。
5. Put pork & enoki back into pan， cover the meat evenly with sauce. 把肉卷放回去, 均勻沾醬。
6. Garnish with spring onion and white sesame. 洒上葱花和白芝麻，趁热食用。

I have made a little montage of the recipes I have shared over the last six months. Hope you like it.

Wishing you all a Happy New Year! Let’s look forward to a great year ahead!

Thanks.. What fish is that?

It is red grouper

Thanks.. Great vdo, the fish looks yummy

Thanks !

CLAYPOT PORK BELLY with SALTED FISH

New video - can’t wait to try our new claypot



Recipe:
Ingredients 材料：
1. 300g 五花肉 (切薄片) Pork Belly (skin removed and thinly sliced)
2. 20g 鹹魚 (切粒) Salted fish (thinly sliced)
3. 20x 辣椒乾 (浸, 切段) Dried chiles (soaked and cut)
4. 15x 薑片 Ginger (sliced)
5. 1x 大洋蔥 (切角) White Onion (sliced)
6. 5x 青蔥 (切段约 3 cm长) Spring Onion (cut into 3cm lengths)
7. 3x 紅辣椒 chilli padi

調味料 Sauces:
• 1 tbsp 紹興酒 ShaoXing wine
• 1 tbsp 蠔油 Oyster sauce
• 2 tbsp 醬油 Light soy sauce
• 2 tbsp黑醬油 Dark soy sauce
• 4 冰糖 Rock Sugar

1. 将猪肉在滚水中氽烫2-3分钟，放冰箱。（這樣做容易切薄片)。Blanch pork belly in boiling water for about 2-3 minutes (this makes slicing easy)
2. 烧热砂煲，烧热2大匙油，用小火煎香咸鱼，备用。Heat a claypot with 2 tbsp oil to stir fry the salted fish until crispy and golden brown. Remove and set aside.
3. 用回煎过咸鱼的油， 加 2 tbsp 油， 爆香姜片，辣椒干和指天椒，蔥煸炒出辣味。Add 2 tbsp oil and fry the sliced ginger, spring onion, dried chillies and chili padi until fragrant.
4. 加入五花肉和调味料炒香至上色, 大約5 分鐘。 Add in belly pork and sauces, stir fry for 5 minutes.
5. 将煎过的咸鱼，加入煲里。盖上砂煲盖焖煮至肉软，大約10分钟。Sprinkle in the fried salted fish, bring to a boil. Cover the pot and simmer for 10 minutes, until meat is tender.
6. 焖煮好后，放入冰糖捞均至汁稍干，加入青葱，再煮一分钟就可以了。Add in rock sugar to thicken sauce. Garnish with spring onion, simmer for 1 minute before serving straight from the claypot.

This post has been edited by wp.creativ: Jan 17 2021, 09:36 PM

Steamed Arrowhead with Chinese sausage

One of the must have dish during Chinese New Year for me 😋



Recipe:
1. Clean 200g arrowhead. Peeled and thinly sliced at about 2mm thickness. 把200g 芽菇洗干净，去皮。然后切成2mm的厚片
2. Cut the 1x Chinese sausage diagonally. 1x 臘腸去外衣，斜切成片。
3. Arrange the arrowhead on a plate. Arrange the Chinese sausage on top. Add 2 tbsp soy sauce. 把芽菇一片一片的摆入盘子里。然后再摆上臘腸即可。淋上2 tbsp的生抽。
4. Steam over high heat for 15 minutes. 大火蒸15 分鐘。

First attempt on Poon Choy. The process is quite fun especially when dishing up

Recipe can be found here:




Recipe can be found below
Ingredients :
1x Chinese Cabbage
Appropriate Broccoli
Appropriate Fatt Choy
1x White Radish
4x Mushrooms
1x Fish maw
6x Prawns
6x Scallops
4x Abalone
2kg Spit-roasted meats
2x Conpoy
8 slices ginger
1 tbsp Bénédictine D.O.M.
1 tsp Salt


Step 1 Cooking Abalone:
1. Leave the can unopened and remove all labels.
2. Place the can into a pot of water so that it is fully submerged and is horizontal.
3. Bring the water to a gentle simmer and leave submerged for 30 minutes.

Step 2 Preparation:
1. 8 pieces ginger
2. Peel radish, cut into cubes
3. Cut the broccoli into bite-sized pieces. Immerse the cut pieces into a salt water solution for 10 min
4. Soak mushroom in water for 10 hours. Clean and cut off the stems
5. Soak fish maw in fresh water for half an hour until it soften. Then cut into smaller pieces.
6. Chinese cabbage clean and cut in half
7. Devein prawns

Step 3 Blenching:
1. Add broccoli, Chinese cabbage, fish maw, white radish separately to boiling water and cook for 2-3 min. Set aside.
2. Bring a large pan of water to a steady boil, add 1 tsp salt and 1 tbsp Bénédictine D.O.M. Drop in the prawns, and simmer until they change colour (about 3-4 minutes) .

Step 4 Simmering:
1. Heat up pot and saute mushroom
2. Add in white radish, 2x Conpoy, 8 tbsp abalone sauce, 400ml mushroom water. Bring to a boil then reduce the heat and simmer until gravy is reduced, at least 30 min
3. Add in fish maw, 6x scallops, simmer another 10 min.

Step 5 Dish up:
1. Firstly, arrange the radish into the bottom layer of the claypot.
2. Then, put the Chinese cabbage as the next layer.
3. After that, arrange the other ingredients (Spit-roasted meats, mushrooms, prawns, broccoli, scallops, fish maw, abalone, fatt choy) into the claypot accordingly.
4. Lastly, pour the remaining abalone sauce onto the ingredients.
5. Before serving, cover the claypot with its lid, heat over medium heat for approx. 10 mins til boiling. Ready to serve.

Roasted Pork and Chinese Leek Stir-Fry.. oh that fragrance 😊

It’s the 7th day of Chinese New Year (aka 人日)! Wishing everyone a happy birthday !

It’s my in laws’ tradition to eat 擂茶 every 人日

Here is my late-MIL’s recipe:


Recipe:

Instructions
Step 1: Preparation 處理食材
• 600g 红蒜 Chinese Leek
• 400g 马尼菜Money Cai
• 400g 菜心Choy Sum
• 300g 夏白 Chinese Endives
• 300g 小白菜 Little Pak Choy
• 500g 小毛豆Fine Bean
• 400g 芥兰Kai Lan
• 80g 蝦米 Dried Shrimp
• 180g 甜菜脯 Sweet Radish
• 30 cloves 蒜米 Garlic
1. Rinse and cut all vegetables above into small pieces. 用水把蔬菜冲洗干净, 洗净切小。
2. Soak dried shrimp for 5 minutes, drain and then chop into small pieces. 虾米预先用清水浸泡清洗5分钟，沥干水。切碎。
3. Wash sweet radish 1-2 times, squeeze the water out and wash again. 清洗甜菜脯1-2次。弄干。
4. Chop garlic finely. 蒜头洗净剁碎

Step 2: Cook garlic rice 煲蒜米饭
1. In a wok, add in 1 tablespoon of oil, sauté the garlic till lightly brown. Pour it into the rice cooker. 在热炒锅里，加1汤匙的油 ，爆香大蒜。倒入电饭锅。

Step 3: Prepare Soup 擂茶汤
• 200g 花生 Peanut
• 100g 江鱼仔 Anchovy
• 5g 六宝茶叶 'Luk Bou' Chinese Tea Leaves
• 30 cloves 蒜米 Garlic
• 100g 九层塔 Thai Basil
• 100g 薄荷叶 Mint Leaves
• 400g 马尼菜Money Cai
1. Rinse all vegetables. 用水把蔬菜冲洗干净
2. Chop garlic finely. 蒜头洗净剁碎
3. Heat a clean wok until it begins to smoke and put raw peanuts. Lower the heat and stir-fry constantly. Fry peanuts with a quick to-and-fro motion until they begin to blister and turn brown. Test by tasting one peanut to make sure that the peanuts are not still raw inside. Remove and place peanuts in a sieve with large gaps and allow to cool. Once the temperature has cooled down, rub the peanut with your palm to remove the skin. Sieve the skin away from the peanut. 在一个热炒锅里，干炒花生。一旦花生变热，把它放入一个筛子里。温度冷却后，用手掌搓花生，皮就会脱落。
4. In a heated wok, add in 1 tablespoon of oil and 1 teaspoon of garlic. Stir-fry the vegetables (Thai Basil, Mint Leaves, Money Cai) with a pinch of salt, set aside individually. Do not overcook till the vegetable turns yellow. Do not add too much seasoning, in case it gets too salty. 准备蔬菜（九层塔，薄荷叶，马尼菜） 在热炒锅里，加入1汤匙油和1茶匙的大蒜。各自倒入蔬菜翻炒，加入少许的盐。熄火
5. Briefly rinse anchovies and drain well in a colander. Heat enough oil in a wok and fry anchovies to brown until crisp. Remove and leave aside. 江鱼仔洗干净沥干。炒至江鱼仔变褐色，变脆， 熄火。
6. Once it cooled down a little, combine all of the ingredients with a cup 'Luk Bou' tea in a blender. 将炒好的花生，江鱼仔，九层塔，薄荷叶，马尼菜放入搅拌机内， 加入用热水泡好的六宝茶（隔渣后）搅至细碎
7. Pour the blended paste into a bowl with 3 litre of hot water, mix it and add a pinch of salt. 将已搅碎的擂茶汤料倒入大概3公升沸水搅拌，然后加入适量的盐。

Step 4: Stir Fry Vegetables 炒菜 (马尼菜Money Cai, 菜心Choy Sum, 夏白 Chinese Endives, 小白菜 Little Pak Choy, 小毛豆Fine Bean, 芥兰Kai Lan, 红蒜 Chinese Leek)
1. In a heated wok, add in 1 tablespoon of oil and 1 teaspoon of garlic. Stir-fry the vegetables with a pinch of salt, set aside individually. 准备蔬菜 -在热炒锅里，加入1汤匙油和1茶匙的大蒜。各自倒入蔬菜翻炒，加入少许的盐。
2. For Chinese Leek. Heat up 2 tbsp oil, pan-fry Dried shrimps and Sweet Radish until fragrant, then add in Chinese Leek and then fry until the veggies just wilted 。热油爆香蝦米，甜菜脯。 加入红蒜炒干香。

And finally 最後
1. In a rice bowl, add in garlic rice and vegetables and peanut, pour Lei Cha soup into the rice. Ready to serve! 在碗内先放入饭，再把炒好的蔬菜材料放上加点花生，淋上擂茶汤拌均匀一起吃

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.

Btw, thumbs up on the channel. Will try many of your easier recipe.

Thank you ! Please let me know how it goes 😊

金針運耳蒸雞 Steamed Chicken with Black Fungus and Dried Lily Buds

A healthy and easy Chinese summer recipe. Yummy 😋😋😋

Recipe:


Ingredients
1. 3x drumstick, cut into bite size
2. 2x mushroom
3. 5x Red Dates/ jujube
4. 15g Dried Lily Buds
5. 15g Black Fungus
6. 20g Ginger
7. Spring onion (Appropriate)

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


Preparation
1. Slice ginger
2. Mushroom soak in water for 10 hours. Clean and cut into strips
3. Drumstick cut into bite size. Add in sliced ginger, mushroom strip, and marinating sauce. Mix well and set aside for half an hour.
4. Soak dried lily buds until softened. Clean and tie into a knot
5. Soak black fungus until softened. Clean and cut off the hard stems.
6. Red dates cut half and remove the seeds

Instructions
1. Mix together all the ingredients. Steam over medium heat for 20 minutes, or until the chicken is fully cooked.
2. Garnish spring onion. Serve hot.

Trying to do last week...everything is good except the sambal is not fragrant and spicy enough. Maybe next time I should add more dry chilies and few red cili padi...

This post has been edited by CyFrozenFoods: Jul 26 2021, 09:29 AM

Thanks for letting us how it goes yea add more dried chillies and chili padi if you want more spiciness…. I was sweating already eating this version of sambal eve after I let it cool down a bit before consumption

Thanks for the feedback … appreciate it.

糖醋排骨 Sticky Sweet Vinegar Pork Ribs

Recipe :


Preparation Time ： 10 minutes
Cooking Time. ： 25 minutes

【Ingredients】：
* Pork Ribs 350g
* Ginger x8
* Garlic x4
* Spring Onion x3
* Appropriate Ground Pepper
* Appropriate Salt
* Appropriate White Sesame Seeds

【Preparation & Cooking】：
1. Rinse pork ribs with water. Drain and marinate with pinch of salt and pepper. Set aside for 10 minutes.
2. Slice 8 ginger. Spring onion (white) cut into 2 inch length. Smash garlic cloves.
3. Prepare sweet vinegar sauce in order, mix well and set aside.
* ShaoXing wine 1 tbsp
* Light Soy Sauce 2 tbsp
* Sugar 3 tsp
* Vinegar 4 tbsp
* Water / ShaoXing wine 5 tbsp

4. Heat 5 tbsp oil in pan and pan fry the pork ribs 2-3 minutes each side till golden brown. Remove and set aside.
5. Heat a claypot with 2 tbsp oil to stir fry sliced ginger, garlic and spring onion (white) until fragrant.
6. Add in pork ribs, stir fry. Pour in the sweet vinegar sauce. Cover the pot and simmer for 15 minutes in lower heat. ( Flip after 10 minutes to coat the pork ribs with sauce).
7. Garnish with white sesame seeds.

乾煎蝦碌 Pan-fried Prawns With Soy Sauce

SUPER Easy Recipe of Pan-fried Prawns



Preparation:
1. Devein 400g prawns
2. Chop 100g ginger, 5x shallots, 5x garlic
3. Appropriate spring onions


Cooking:
1. Heat 2 tbsp oil, stir-fry chopped onion, garlic and ginger until fragrance.
2. Then add the prawns. Pan-fry for 3 minutes each side or until the prawns are cooked.
3. Pour in the 2 tbsp light soy sauce and 1 tbsp ShaoXing wine, 0.5 tsp sugar. Pan-fry for 2 minutes.
4. Garnish spring onion. Serve hot.

Wow, it all looks delicious! Will try it out sometime soon!! Thanks for sharing

Thank you ☺️

酸菜炒猪肉 Pork & Pickled Mustard Stir Fry



Preparation Time ： 10 minutes
Cooking Time. ： 10 minutes

【Ingredients】：
* Pickled Mustard 150g
* Pork Belly 350g
* Chilli padi x2
* Garlic x4

【Preparation & Cooking】：
1. Rinse pickled mustard few times, squeeze dry. Slice thinly.
2. Pork Belly remove skin, slice thinly
3. Heat up 2 tbsp oil, stir fry garlic. Then, add pork belly and 1 tbsp light soy sauce stir fry till fragrant.
4. Add pickled cabbage and pinch of sugar, sliced chili, continue stir fry.
5. Add some water, simmer for 5 minutes.

Wow, thank you for sharing !! this is useful for me!!
Hope my cooking skills will get better after this mco hahaha

glad that you find the useful

Let’s hope this pandemic is over soon

韭菜花炒蝦仁 Shrimps and Chives Stir Fry
Recipe :

【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.

🍗豉油雞髀 Soy Sauce Chicken Drumsticks

Recipe :

【Ingredients】
Chicken Drumstick🔅X 2
Light Soy Sauce🔅100ml
Water🔅100ml
Dark Soy Sauce🔅3 tbsp
Rock Sugar🔅X 10
Star Anise🔅X 2
Shicuan Pepper🔅1 tbsp
Shallots🔅X 3
Spring Onion White🔅X 4
Sliced Ginger🔅X 10

Wow very nice, must follow

Thank you !!

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.

蜜汁叉烧饭(免烤) Stove Top Char Siu Pork over Rice

Full Recipe:

Preparation Time ： 5 minutes
Cooking Time. ： 30 minutes

【Ingredients】：
* Pork shoulder 350g
* 2x Coconut Sugar
* Appropriate Water

【Sauce】：
* 2 tbsp Char Siu sauce
* 1 tbsp Light Soy Sauce
* 1 tbsp Sesame Oil
* 1 tbsp ShaoXing wine
* 1 tbsp Honey
* 0.5 tbsp Dark Soy Sauce
* Appropriate Ground Pepper


【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)

蔥油冷豆腐Chilled Tofu with Crispy Shallots

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

🍠🥓香芋蒸排骨 Steamed Pork Ribs with Yam (Taro)

Recipe :

Preparation Time : 10 minutes
Cooking Time : 40 minutes

【Ingredients】：
* Pork Ribs 350g
* Yam 200g
* Garlic x3
* Flour 1 tbsp
* Corn flour 1 tbsp
* Ginger x10
* Spring Onion x4
* ShaoXing wine 1 tbsp
* Appropriate Salt
* Appropriate Sugar
* Appropriate Ground Pepper
* Oyster sauce 1 tbsp
* Light Soy sauce 1 tbsp
* Water half cup


【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.

🥓 🍄 照燒肉卷金針菇 Pork-Wrapped Enoki with Teriyaki Sauce
Yummy 😋

Recipe :

Ingredients 材料：
1. Thin Sliced Pork x8
2. Enoki Mushrooms 200g

Teriyaki Sauce
1. 2 tbsp Soy Sauce
2. 1 tbsp Sugar
3. 1 tbsp Mirin
4. 2 tbsp Sake

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.

泰式酸辣魷魚 Thai Style Squids in Spicy Lime Sauce

Recipe :

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

🍆 🌶🍞煎釀三寶 THREE STUFFED TREASURES

Love this !!!

Recipe can be found here :


You can choose to stuff with purely fish paste, or mix of fish paste and minced pork, both are delicious . 😋

Ingredient A
1. Eggplant *1
2. Red chili *6
3. Toufu *2

Ingredient B
1. Minced pork 150g
2. Fish paste 150g
3. Salted fish 6cm
4. Shallots *5

Seasoning
1. Soy sauce 4 tbsp
2. Sesame oil 1 tbsp
3. Ground Pepper Appropriate
4. Cornflour – 1 tbsp


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

🐠清蒸鳕鱼 Steamed Cod Fish

Recipe:

Preparation Time ： 5 minutes
Cooking Time. ： 10 minutes

【Ingredients】：
* Cod fish 200g
* Spring onion appropriate
* Ginger 30g
* Garlic x5
* Soy sauce 2 tbsp
* Oyster sauce 1 tbsp

【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

🍄 冬菇焖凤爪 Braised Chicken Feet with Mushrooms

Recipe :

Ingredient:

1. Mushroom x15
2. Chicken feet x10
3. 2 tbsp Dark soy sauce
4. 2 tbsp light soy sauce
5. 2 tbsp oyster sauce
6. 5x garlic
7. 50g ginger
8. 4x red dates

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

煎釀豆卜 Stuffed Tofu Puffs with Minced Pork

Recipe :

Preparation Time ： 10 minutes
Cooking Time ： 10 minutes

【Ingredients】：
* Minced pork 250g
* Garlic x4
* Tofu Puffs x12
* Minced bean paste 1 tbsp
* Sugar appropriate
* Water appropriate

【Marinating Sauce】：
* Light Soy Sauce 1 tbsp
* Sesame oil 1 tbsp
* Shallots x3
* Ground pepper appropriate

【Preparation & Cooking】：
❶ Clean garlic and shallots. Chop finely
❷ Marinate minced pork with the marinating sauce and shallots, set aside for at least 20 minutes.
❸ Cut tofu puff into half and leave a cut in the middle. Stuff the paste into the tofu puff
❹ Heat the wok with oil, add the stuffed tofu puffs (with paste facing the wok), fry until it turns golden brown, set them aside.
❺ Heat up 2 tbsp oil, stir fry garlic. Then, add minced bean paste stir fry till fragrant. Add stuffed tofu puffs, continue stir fry.
Add some water and pinch of sugar, simmer for 5 minutes.

咸鱼炒豆芽菜 Stir fry bean sprouts with salted fish

Recipe :

Preparation Time : 10 min
Cooking Time : 10 min

【Ingredients】：
* Bean Sprouts 350g
* Spring Onion x2
* Garlic x3
* Salted fish 3cm
* Carrot x1
* Light Soy sauce 1 tbsp
* Ground Pepper appropriate


【Preparation & Cooking】：
❶ Wash the bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for 30 minutes, then drain well in a colander
❷ Spring Onion cut into 3cm lengths. Cut carrots into thin matchsticks.
❸ Heat up 2 tbsp oil to stir fry the salted fish until crispy and golden brown. Remove and set aside.
❹ Add in the minced garlic, white parts of spring onion and sliced carrots sauté till fragrant. Stir in the bean sprouts until softened, add light soy sauce, ground pepper to taste, stir-fry to combine well. Lastly add green parts of the spring onion, fried salted fish, stir fry for 1 minute.
❺ Serve hot

I have a questions. Do you wash spring onion, garlic, ginger, meat before cooking them? In the videos, all the ingredients you prepare look dry. Same in videos produced by other chefs.

For example, after you take off the skin of ginger, do you wash the ginger before slicing them ? Like spring onion, do you wash them and then let them dry first before cooking?

My Samyang hot sauce shallot oil noodles:

For 1 serving, use 100g dried noodles and cook in boiling water. Set aside.

Fry some sliced shallots in oil until golden, add 2 tsp oyster sauce, 2-3 tsp samyang buldak hot sauce and 1 tsp honey. Then toss in precooked noodles of your choice.

Alternatively shallot oil can be replaced with Laoganma chili oil.

usually i got flush with water <<<< just diy cooker not chef ya

Hey, yes of we have to wash and clean the ingredients before slicing, cutting or cooking, probably they have got dried when filming ( video shooting can time consuming) 😅

湯圓 Winter Solstice Tang Yuan

Recipe :

Preparation Time : 10 min
Cooking Time : 10 min

【Ingredients】：
* Glutinous rice 200g
* Warm water 0.5cup
* Pandan leaves x5 (tie them into knot)
* Ginger 50g (lightly bruised)
* Rock sugar 80g
* Water 1L
* Food Coloring (Cochineal Red) 2 drops


【Preparation & Cooking】：
❶ Ginger Syrup: Add water, ginger, rock sugar and pandan leaves into a pot. Bring to a boil and let simmer for 10 to 15 minutes. Set aside.
❷ Put 90% glutinous flour into a big bowl, slowly add warm water and knead with hands to form a dough until it doesn’t stick to your hands anymore.
❸ Divide the dough into half. Add 2-3 drops red food coloring to make pink dough.
❹ Roll dough into long logs and divide into small even pieces . Roll each piece in between your palms to form round balls.
❺ Boil another pot of water, add the balls in batches. As soon as they float, scoop it out into a bowl and add ginger syrup.

🎅🏼🎄🥳Merry Christmas !



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My version of jjajangmyeon that tastes more or less like the Samyang jjajangmyeon.

Cook 100g dried noodles of any kind preferably instant noodles or ramen. Toss and set aside.

You'll need 25g of Ottogi instant jjajang powder, cook over medium heat with 200ml water until thickened. Then add in 2 or 3 tsp of Samyang buldak hot sauce, stir well.

Add in the cooked noodles and serve, it's that easy. You can add in green peas or meat. I like mine with poached beef spanish sausages i always bought from FamilyMart.