Friday, June 8, 2012

Siew Pak Choy and Braised Shitake Mushroom

1 bunch siew pak choy (rinsed clean)
5 dried shitake mushroom (soaked)
5 dried shitake mushroom stem (soaked and chopped finely)
3 cloves garlic (chopped)

1/2 tbsp oyster sauce
1/2 tbsp light soya sauce
1 tbsp abalone scallop sauce
200 ml water

1. Saute chopped garlic and shitake mushroom stem until aromatic.
2. Stir fry shitake mushroom for 1 minute.
3. Add in seasoning and let boil for 10 minutes. Then reduce heat and let it simmer until gravy reduced to a thick sauce.
4. Meanwhile, bring a pot of water to boil over high heat. Add in pinch of salt, sugar and 1 tbsp cooking oil.
5. Add the siew pak choy in the boiling pot  for 12 seconds or until the leaves colour turn to dark green. Remove and drain then arrange them on a plate.
6. Pour the mushroom and gravy on top of the blanched siew pak choy.

Friday, May 25, 2012

Stir-fried Pork and Taufu With Black Pepper Sauce

1/2 cup sliced pork
1 firm taufu (cut into 1cm thick long strips)
1 bunch basil
1 onion
1/2 red chilli padi
1/2 tbsp cornflour
100ml water

1 1/2 tbsp black pepper sauce
salt and black pepper to taste

1. Marinate sliced pork with cornflour.
2. Pan fry taufu strips until golden brown. Set aside.
3. Saute onion until aromatic.
4. Add in black pepper sauce and red chilli padi.
5. Add sliced pork. Continue stirring until pork is almost cooked.
6. Add in fried taufu.
7. Pour in water and let it simmer for 5 minutes.
8. Season with salt and black pepper powder.
9. Toss in basil leaves then make a few quick stirs before serving.

Tuesday, May 22, 2012

Enoki Mushroom,Taufu and Egg Soup

1 pack enoki mushroom
1 soft taufu (crushed)
1 egg (beaten)
1/4 bowl minced pork (marinated)
4 cloves garlic (chopped)
5 dried shiitake mushroom stalk (chopped)
500ml chicken broth
1 tbsp cornstarch mix with some water
2 tbsp chopped coriander leaves

1 tbsp light soya sauce
salt and white pepper to taste

1. Saute chopped garlic and dried shiitake mushroom stalk until aromatic.
2. Stir in minced pork. Continue stirring until minced pork is cooked.
3. Pour in chicken broth. Let it boil.
4. Add in crushed soft taufu. Let it simmer for 10 minutes.
5. Add in enoki mushroom. Let it cook for another 5 minutes.
6. Stir in cornstarch mixture to thicken the soup according to your liking.
7. Season with light soya sauce, salt and white pepper.
8. Turn of the heat, and slowly add in the beaten egg into the soup while stirring gently.
9. Add in chopped coriander leaves and the soup is read to be served.

Friday, April 20, 2012

Stir-fried Chicken With Soy Sauce

1/2 chicken
4 dried red chilli
6 cloves garlic (peeled and crushed)
4cm ginger (sliced and crushed)

2 tbsp light soya sauce
2 tbsp dark soya sauce
1 tbsp salt

chopped spring onion

1. Bring water to boil and add in 1 tbsp of salt. Blanched the chicken in the salted water. Drain the chicken then cut it into pieces.
2. Saute garlic and ginger until aromatic. Stir in dried red chilli.
3. Add in blanched chicken and stir well with other ingredients.
4. Drizzle the dark soya sauce and light soya sauce into the wok. Continue stirring for 5-10 minutes until all chicken pieces are coated well with soya sauce.
5. Garnish with chopped spring onion and ready to be served.

Saturday, February 25, 2012

Stir-fried French Bean With Japanese Taufu And Mushroom Stem

1 japanese taufu (cut into pieces)
8 french bean (cut into slices)
carrot (sliced thinly)
red chilli (sliced thinly)
3 cloves garlic (chopped)
5 dried chinese mushroom stem (soaked and chopped)
3 tbsp water

1 tbsp light soya sauce
dash of salt

1. Fried japanese taufu until golden brown and then set aside.
2. Saute garlic and mushroom stem until aromatic.
3. Stir in red chilli and carrot.
4. Add in french bean and make a few stirs.
5. Toss in fried japanese taufu.
6. Season with light soya sauce and salt. Stir gently as not to break the taufu.
7. Put in water and cook until the water almost evaporated.