Stir-fried Chayote (佛手瓜) With Minced Pork

Ingredients:
5 tbsp ground pork
1 chayote (cut into slices)
2 dried chinese mushroom (soak, cut into slices)
3 cloves garlic (chopped)
1 tbsp dried shrimp (chopped)
glass noodle (cut into 6-7cm length)
1/2 cups chicken broth

Marinated:
1 tbsp fish sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tsp cornflour
dash of white pepper

Seasoning:
1 tsp oyster sauce
dash of salt

Methods:
1. Marinate ground pork for 15 minutes.
2. Saute chopped garlic and dried shrimp until aromatic.
3. Add the marinated ground pork and stir fry until the ground pork is cooked.
4. Add chinese mushroom. Continue stirring until fragrant.
5. Add chayote. Stir to mix well with other the ingredients.
6. Pour in chicken broth. Let it simmer for 1 minute or until tender.
7. In the meantime, add in glass noodle.
8. Add in seasoning and serve immediately.

Tau Fu Pok With Minced Pork

Ingredients:
5 tbsp ground pork
8 tau fu pok (cut into half)
4 cloves garlic (chopped)
1 bunch of coriander leaves (cut into 2cm length)
2 cups chicken broth

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

Seasoning:
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce
1 tsp cornflour
dash of salt

Methods:
1. Marinate ground pork for 15 minutes.
2. Saute chopped garlic until aromatic.
3. Add the marinated ground pork and stir fry until the ground pork is cooked.
4. Add tau fu pok. Continue stirring for about 1 minute.
5. Pour in chicken broth. Let it simmer for 20 minutes or until the tau fu pok turn soft.
6. Add in seasoning and simmer for another 2 minutes.
7. Stir in coriander leaves and stir to mix well.
8. Serve.

Steamed Taufu With Chai Poh Sauce

Ingredients:
2 square soft taufu
30g preserved radish (soaked, chopped)
1 red chilli padi (chopped)
1 1/2 tbsp chopped garlic
1 tbsp chopped shallot
1/2 tbsp oyster sauce
1 tsp sugar

Methods:
1. Saute chopped garlic and shallots until fragrant.
2. Add in preserved radish. Continue stir fry over low heat until aromatic.
3. Add in chopped chilli padi.
4. Add in oyster sauce and sugar. Stir to mix well.
5. Dish up and place it on top of soft taufu.
6. Steam for about 5-6 minutes.
7. Garnish with spring onion and coriander leaves before serving.

Salted Fish Curry (Express Recipe)

Ingredients:
3 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
1 pack salted fish bone
12 prawns (shelled)
5 long bean (cut into 6cm length)
1 brinjal (cut into 6cm length wedges)
6 tau fu pok (cut into half)
8 cabbage leaves (tear into bite-size pieces)
1 sprig curry leaves
200ml coconut milk
500ml water
salt to taste

Methods:
1. Heat up 2 tbsp oil. Saute shallots and garlic until fragrant.
2. Add the Mak Nyonya Vegetarian Curry sauce and curry leaves.
3. Add salted fish bones and saute until aromatic.
4. Add long bean, brinjal and cabbage.
5. Pour in water and cook to a boil. Let it simmer for 10 minutes.
6. Add in prawns and tau fu pok.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Bring it to boil and season with salt.
9. Serve hot.

Fried Chicken With Ichimi Togarashi

Ingredients:
chicken breast
bread crumb
1 egg white
oil for deep frying

Marinate:
1 tbsp cornflour
3 tbsp Kentucky flour
dash of salt, white pepper and black pepper

Seasoning:
Ichimi Togarashi (red pepper flakes)

Methods:
1. Tenderize the chicken breast with meat tenderizing hammer.
2. Marinate chicken breast for 15 minutes.
3. Dip the chicken breast into egg white, coating all sides.
4. Coat well with bread crumb.
5. Deep fry the chicken until golden brown.
6. Cut the fried chicken breast into pieces and sprinkle the Ichimi Togarashi on top of it.
7. Serve with mayonnaise and chilli sauce.

Long Bean Omelette

Ingredients:
4 long bean (cut into 3cm length)
4 prawns (cut into cubes)
2 cloves garlic (chopped)
2 eggs (lightly beaten and season with salt and white pepper)

Seasoning:
1 tsp oyster sauce
dash of salt and black pepper

Methods:
1. Heat up 1 tbsp oil. Saute garlic until fragrant.
2. Stir in long bean and prawns. Continue stirring until prawns are cooked.
3. Season with oyster sauce, salt and black pepper. Dish up and set aside.
4. Heat up 2 tbsp oil. Pour in egg mixture. Let the eggs cook undisturbed until set then add in the cooked long bean with prawns at one side of the eggs.
5. Fold over the egg.
6. Garnish with coriander leaves and sprinkle with black pepper before serving.

Steamed Cod Fish With Preserved Radish (Chai Poh)

Ingredients:
cod fish
30g preserved radish (soaked, chopped)
1 red chilli padi (chopped)
1 1/2 tbsp chopped garlic
1 tbsp chopped shallot
1/2 tbsp oyster sauce
1 tsp sugar
dash of salt and white pepper

Methods:
1. Saute chopped garlic and shallots until fragrant.
2. Add in preserved radish. Continue stir fry over low heat until aromatic.
3. Add in chopped chilli padi.
4. Add in oyster sauce and sugar. Stir to mix well. Dish up and set aside.
5. Rub the cod fish with little salt and white pepper.
6. Put the sweet and spicy preserved radish sauce on top of the cod fish.
7. Steam for 10-15 minutes. Garnish with coriander leaves and serve hot.