Stir-fried Sour Mustard With Minced Pork

Ingredients:
1/2 cup minced pork
1 pack sour mustard (chopped)
red chilli (sliced thinly)
4 cloves garlic (chopped)

Marinate:
dash of white pepper
1 tsp sesame oil
1 tsp light soya sauce
1 tsp cornflour

Sauce:
salt
sugar
1 tsp oyster sauce
1 tsp light soya sauce
1/2 cup water

Methods:
1. Marinate the minced pork for 15 minutes.
2. Saute chopped garlic until fragrant.
3. Add minced pork. Keep stirring until minced pork is cooked.
4. Add red chilli slices.
5. Add sour mustard. Stir to mix well with other ingredients.
6. Add water. Let it simmer for 1 minute.
7. Seasoning with salt, sugar, light soya sauce and oyster sauce.

Tau Kee Omelette

Ingredients:
3 tau kee (soak for a while until you can chopped it into small size)
3 eggs
salt, white pepper and black pepper to taste
1 tbsp light soya sauce

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Add in chopped tau kee and mix well with other ingredients.
3. Pour the egg mixture into the hot frying pan and let the eggs cook undisturbed until they begin to set, then stir the eggs and cook until golden brown.
4. Drizzle with light soya sauce.
5. Serve hot with rice or porridge.

Omelette Petai

Ingredients:
30 petai seeds (skinned and split in half)
2 cloves garlic (chopped)
3 eggs
salt, white pepper and black pepper to taste
1 tsp light soya sauce

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Stir fry the garlic and petai until aromatic.
3. Pour the eggs mixture evenly on top of the petai.
4. Cook for about 2-3 minutes on each side or until lightly brown.
5. Drizzle with light soya sauce before serving.

Spicy Curry Chicken (Express Recipe)

Ingredients:
1 pack of A1 Instant Chicken Curry Sauce
1 pack Baba's meat curry powder
1/2 chicken
4 medium size potatoes
2-3 stalks curryleaves
5 cloves garlic (chopped)
5 shallots (chopped)
1 onion (sliced thinly)
200ml coconut milk
500ml water
salt to taste

Methods:
1. Boil potatoes with skin on for 15-20 minutes. Once cool enough to handle, peel and dice the potatoes into bite size.
2. Saute garlic, shallots and onion until aromatic. Follow by curry leaves, Baba's chicken powder and A1 Instant chicken curry sauce.
3. Add in chicken and continue stirring until it's almost cooked.
4. Add in potatoes.Stir to mix thoroughly.
5. Pour in water. Let it simmer for 30 minutes.
6. Gently stir in coconut milk and continue to simmer for another 20-30 minutes over low heat.
7. Add salt to taste and serve hot.

Stir-fried Leek With Pork

Ingredients:
pork (sliced thinly)
1 stalk of leek
2 cloves garlic (sliced thinly)
1 onion (sliced thinly)
1/2 red chilli (sliced thinly)

Marinate:
2 tbsp fish sauce (鱼露)
1 tsp sesame oil
1 tsp cornflour
dash of salt and sugar

Sauce:
1 tbsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
1/4 tsp thick soya sauce
50ml-100ml water
cornflour
dash of salt and pepper

Methods:
1. Marinate the pork slices for 15 minutes.
2. Saute garlic and onion until aromatic. Then follow by red chilli.
3. Add in marinated pork slices, continue stirring until half-cooked.
4. Add leek. Stir to mix well all the ingredients.
5. Pour in sauce. Let it simmer for 1 minute or until the gravy is almost thick.
6. Serve hot.

Cabbage Omelette

Ingredients:
2 eggs
3-4 leaves of cabbage (finely shredded)
dash of salt, white pepper and black pepper
light soya sauce

Methods:
1. Lightly beat up eggs in a bowl and add dash of salt, white pepper and black pepper.
2. Saute shredded cabbage until slightly burnt and aromatic.
3. Add the fried cabbage to the eggs mixture. Mix well.
4. Pour the mixture back to the wok and fry until the eggs are set and turn brown.
5. Drizzle some light soya sauce before serving.

Stir-fried Eggplants With Chilli Bean Sauce

Ingredients:
2 medium size eggplants
2 cloves garlic (chopped)
red chilli (sliced thinly)
coriander leaves (chopped)
1/2 tbsp Lee Kum Kee chilli bean sauce (Toban Djan)

Sauce:
dash of salt and sugar
1/2 tsp dark soya sauce
1/2 tsp oyster sauce
3 tbsp water

Methods:
1. Stir fry the eggplants until slightly burnt. Dish up and set aside.
2. Saute garlic and red chilli until fragrant.
3. Stir in 1/2 tbsp Lee Kum Kee chilli bean sauce, keep stirring until aromatic.
4. Put in fried eggplants.
5. Add sauce. Continue stirring to mix well with eggplants.
6. Stir in coriander leaves before dish up.

Stir-fried Bitter Gourd With Pork

Ingredients:
pork (sliced thinly)
1/2 bitter gourd (finely sliced)
red chilli
2 cloves garlic (sliced thinly)

Marinate:
1/2 tsp fish sauce (鱼露)
1/2 tsp light soya sauce
dash of sugar, salt, pepper and sesame oil

Sauce:
1/2 tsp oyster sauce
1 tsp fish sauce
3 tbsp water
dash of salt and cornflour

Methods:
1. Marinate pork slices for 5 minutes.
2. Saute garlic and red chilli until aromatic.
3. Add pork. Continue stirring until the pork is half-cooked.
4. Add bitter gourd. Stir to mix well.
5. Pour in sauce. Stir fry for another 2 minutes or until bitter gourd is cooked to desired softness.
6. Serve hot.

Steamed Herbal Fish

Ingredients:
fish
salt
pepper
4 slices ginger
600ml water

Herbs:
4 Yu Zhu (玉竹)
2 red dates (cut into half)
1 Dang Shen (当参)(cut into half)
3 Huai Shan (淮山)
2 Bei Qi (北芪)(cut into half)
3 Dang Gui (当归)
10g American Ginseng Beard (洋参须)
1 tbsp wolfberries (杞子)

Methods:
1. Marinate fish with dash of salt and pepper for 10 minutes.
2. Cook the herbs at medium heat for 20 minutes.
3. Steam the fish with ginger for 15-20 minutes.
4. Discard the fish water.
5. Pour the herbs sauce over the fish and steam for another 2 minutes.
6. Serve hot.