Taiwanese Minced Pork Rice

Ingredients:
400g minced pork
5 tbsp chopped shallots
2 tbsp chopped garlic
100g chopped preserved turnips / chai poh
1 star anise
5 soft taufu
8 boiled eggs
700ml water
1 cucumber (sliced thinly)

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

Seasoning:
1 tbsp oyster sauce
3 tbsp black soya sauce
2 tbsp light soya sauce
2 tbsp shaoxing wine
1/2 tsp five spice powder
pinch of salt

Methods:
1. Saute chopped shallots and garlic until aromatic.
2. Add in minced pork and star anise. Keep stirring until fragrant and cooked.
3. Stir in chai poh. Continue stirring to mix well all the ingredients.
4. Season with oyster sauce and light soya sauce.
5. Pour in water. Season with dark soya sauce and five spice powder.
6. Add in boiled egg and soft taufu. Let it simmer for 1 hour over medium fire.
7. Season with salt and shaoxing wine then add in cornflour mixture to thicken the gravy. Let it simmer for another 20 minutes.
8. Serve immediately with steamed rice and cucumber.

Lor Mee

Ingredients:
pork bone
pork ribs
100g pork belly skin
1 pack thick yellow noodle (5 servings)
5 hard boiled eggs
bean sprouts
10 prawns (half-shelled)
1 fish cake (sliced thinly)
10 pork balls
5 shallots (sliced thinly)
4 cloves garlic (crushed)
1 star anise
1 egg (beaten)
2 tbsp grated garlic
red chilli padi (chopped)
7 tbsp cornflour
3 litre water

Seasoning:
1 tbsp oyster sauce
2-3 tbsp black soya sauce
1 tbsp light soya sauce
1/2 tsp five spice powder
pinch of salt, sugar

Methods:
1. Bring water to boil. Blanch prawns, fish cake, pork bone and pork ribs with boiling water. Drain ans set aside.
2. Add in boiled eggs, star anise, scalded pork bone and pork ribs into boiling water.
3. Season with oyster sauce, five spice powder, dark soya sauce and light soya sauce. Let it simmer for 1 1/2 hour over medium fire.
4. Remove boiled eggs and pork ribs. Set aside.
5. Stir in beaten egg into the soup.
6. Stir in cornflour mixture and keep stirring until gravy thickens.
7. Add in pork balls.
8. Season with salt and sugar.
9. Boil another pot of water. Scald mee and bean sprout in boiling water. Drain well then put in serving bowls.
10. Pour over the gravy over the mee, garnish with boiled egg, fish cake, prawns, pork ribs, pork balls, fried shallots and grated garlic.
11. Serve immediately with chopped red chilli padi.

Mui Fan (烩饭)

Ingredients:
cooked rice (4 servings)
1 broccoli (cut into bite-sized pieces)
4 leaves Napa cabbage (cut into bite-sized pieces)
4 black fungus (soaked in water)
4 dried mushroom (soaked in water)
1/2 carrot (sliced thinly)
8 prawns (half-shelled)
1 squid (cut into bite-sized pieces)
5 cloves garlic (sliced thinly)
5 slices ginger (sliced thinly)
1 egg (beaten)
2 tbsp cornflour
1 litre water

Seasoning:
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp chicken stock
1 tsp sesame oil
pinch of white pepper, salt

Methods:
1. Heat up oil in wok. Saute ginger and garlic until aromatic.
2. Add in mushroom and stir fry until fragrant.
3. Add in prawns and squid. Stir fry until almost cooked.
4. Add in carrot, black fungus and Napa cabbage.
5. Pour in water and bring to boil.
6. Add in broccoli and seasoning and pour in beaten eggs slowly into the soup.
7. Pour in cornflour mixture and let it simmer to thicken the gravy.
8. Pour the gravy over the rice and serve immediately.

Chicken Herbal Soup With White Fungus

Ingredients:
a leg quarter chicken (skinless)
1 cluster white fungus
5 red dates
1 tbsp wolfberries
10g Dang Shen (cut into halves and quarters)
10g Huai Shan
10g Dang Gui
10g Bei Qi
1.5 litre water

Seasoning:
pinch of salt

Methods:
1. Soak the white fungus until soft, then trim of the bottom stem.Rinse again and set aside.
2. Remove the skin and fat from the chicken.
3. Bring water to boil. Add in all ingredients. Cook for 15 minutes.
4. Transfer to slow cooker on "High" for 4 hours.
5. Season the soup with salt. Serve hot.

Kelp Soup

Ingredients:
2 pieces dried kelp
pork ribs
1 tbsp wolfberries
6 dried oyster (soaked in water)
6 cups water

Seasoning:
dash of salt

Methods:
1. Soak dried kelp in water until soft, then cut into bite-sized pieces.
2. Scald pork ribs with boiling water.
3. Bring the water to boil.
4. Pour the water into slow cooker, add in all the ingredients and cook on "High" for 4-5 hours.
5. Seasoning with salt then serve hot.

Stir-fried Shimeji Mushroom With Basil

Ingredients:
1 pack shimeji mushroom
1 cup basil leaves
4 tbsp marinated minced pork
1/2 carrot (shredded)
3 garlic (sliced thinly)
5 pieces ginger
4 tbsp water

Seasoning:
1/2 tbsp oyster sauce
1 tbsp light soya sauce
dash of salt

Marinate:
1/2 tsp sesame oil
1 tsp light soya sauce
1 tsp cornflour
dash of white pepper

Methods:
1. Rise and drain shimeji mushroom. Squeeze out excess water from shimeji mushroom.
2. Saute garlic and ginger until aromatic.
3. Stir in minced pork. Keep stirring until minced pork is cooked.
4. Add in carrot and followed by shimeji mushroom.
5. Add in seasoning and water. Let it simmer for about 1 minute.
6. Stir in basil leaves. Make a few quick stirs. Then, serve on plate.

Stir-fried Cabbage With Salted Fish and Dried Shrimp

Ingredients:
1/2 small cabbage (shredded)
salted fish
3 tbsp chopped dried shrimp
3 tbsp chopped garlic
1 red chilli padi (chopped)
100ml water

Seasoning:
1/2 tbsp oyster sauce
1 tbsp light soya sauce
dash of salt

Methods:
1. Pan fry salted fish until golden brown.
2. Saute chopped garlic and dried shrimp until aromatic.
3. Add in cabbage and red chilli padi.Continue stirring for about 2 minutes.
4. Pour in water. Add seasoning, let it simmer for 1 minutes.
5. Stir in salted fish then it's ready to serve.

Baked Prawn With Shrimp Paste

Ingredients:
12 prawns

Marinate:
1 1/2 tbsp shrimp paste
4 tbsp boiling water

Methods:
1. Marinate the prawns for 1 hour in the refrigerator.
2. Bake in a preheated oven at 200 degrees for approximately 15 minutes.

Steamed Egg With Cincalok and Minced Pork

Ingredients:
2 eggs
4 tbsp minced pork
1 tbsp cincalok (rinse with water to reduce saltiness)
1 tsp chopped preserved vegetable (Tung Cai)
3 cloves garlic (chopped)
dash of white pepper
50ml water

Marinate:
1/2 tsp sesame oil
1 tsp light soya sauce
1 tsp cornflour
dash of white pepper

Methods:
1. Marinate minced meat for 20 minutes.
2. Saute garlic until golden brown. Set aside.
3. Beat the eggs in a bowl.
4. Add in minced pork, cincalok, chopped preserved vegetable, dash of white pepper and water then mix well with a fork or a pair of chopsticks.
5. Steam over medium fire for 25 minutes.
6. Garnish with fried garlic.

Mee Sua Soup

Ingredients:
2 bundles mee sua (for 2 servings)
1/2 cup minced meat
1 cup bean sprout
1 stalk coriander leaves
5 cloves garlic (chopped)
1 tbsp preserved vegetable (Tung Cai)(chopped)
10 small prawn
800ml water

Marinate:
1 tsp sesame oil
1/2 tsp white pepper
1 tbsp light soya sauce
1 tbsp cornflour

Seasoning:
1/2 chicken stock cube
2 tbsp light soya sauce
dash of salt and white pepper

Methods:
1. Marinate minced meat for 20 minutes. Then roll it into small meatballs.
2. Cook the mee sua in the boiling water for 1-2 minutes, separate the strands with chopsticks. Drain and set aside in the serving bowls.
3. Saute chopped garlic until golden brown then set aside.
4. Pour in water and bring to boil.
5. Add in chopped preserved vegetable, prawn and minced meat.
6. Add in bean sprout, coriander leaves and seasoning. Then cook for another 1 minute.
7. Pour the soup over the mee sua. Garnish with fried garlic. Serve immediately.

Ginger Omelette With Sesame Oil

Ingredients:
1/4 cup shredded ginger
2 eggs
sesame oil

Seasoning:
salt
white pepper
light soya sauce

Methods:
1. Lightly beat up eggs and add in salt and white pepper.
2. Saute shredded ginger with sesame oil until golden brown.
3. Pour the egg mixture into the pan.
4. Pan fry each side of the egg until lightly brown.
5. Drizzle with light soya sauce.

Chai Boey With Duck

Ingredients:
2 roasted duck drumstick (cut into bite-sized)
2 bunches of kai choy (cut into 4" length)
6 dried chilli (soaked)
4 dried tamarind slices
5 cloves garlic (crashed)
1 litre water

Seasoning:
1/2 cup tamarind juice (tamarind paste mixed with water)
light soya sauce and salt to taste

Methods:
1. Bring the water to boil.
2. Add in garlic, roasted duck drumstick, dried chilli, dried tamarind slices, tamarind juice and kai choy. Cook until the kai choy turns limp.
3. Add salt and light soya sauce to taste.
4. Serve hot with steamed rice or porridge.

Aglio e Olio With Ham

Ingredients:
6 cloves garlic (chopped)
2 pieces Ayamas Chicken Meatloaf/ham
1 tsp Ichimi Togarashi (red pepper flakes)
1 tsp dried parsley
6 tbsp olive oil
salt, black pepper to taste

Methods:
1. Cook the spaghetti with salted water. Drain and set aside.
2. Meanwhile, saute chopped garlic with olive oil until the garlic turns golden brown.
3. Stir in dried parsley, red pepper flakes, cooked spaghetti, salt and black pepper to taste.
4. Stir well and serve immediately.