tag:blogger.com,1999:blog-36480839975759279412024-03-08T18:50:52.910+08:00My White Kitchenwhite kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-3648083997575927941.post-28959560503341487402012-06-08T13:25:00.001+08:002012-06-08T13:26:58.046+08:00Siew Pak Choy and Braised Shitake Mushroom<div dir="ltr" style="text-align: left;" trbidi="on">
<img src="http://www.leremy.com/mywhitekitchen/siew-pak-choy-mushroom.jpg" /><br />
Ingredients:<br />
1 bunch siew pak choy (rinsed clean)<br />
5 dried shitake mushroom (soaked)<br />
5 dried shitake mushroom stem (soaked and chopped finely)<br />
3 cloves garlic (chopped)<br />
<br />
Seasoning:<br />
1/2 tbsp oyster sauce<br />
1/2 tbsp light soya sauce<br />
1 tbsp abalone scallop sauce<br />
200 ml water<br />
<br />
Methods:<br />
1. Saute chopped garlic and shitake mushroom stem until aromatic.<br />
2. Stir fry shitake mushroom for 1 minute.<br />
3. Add in seasoning and let boil for 10 minutes. Then reduce heat and let it simmer until gravy reduced to a thick sauce.<br />
4. Meanwhile, bring a pot of water to boil over high heat. Add in pinch of salt, sugar and 1 tbsp cooking oil.<br />
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.<br />
6. Pour the mushroom and gravy on top of the blanched siew pak choy.</div>white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-55938583999690940662012-05-25T12:11:00.001+08:002012-05-25T12:12:23.818+08:00Stir-fried Pork and Taufu With Black Pepper Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<img src="http://www.leremy.com/mywhitekitchen/stir-fried-pork-taufu-black-pepper-sauce.jpg" /><br />
Ingredients:<br />
1/2 cup sliced pork<br />
1 firm taufu (cut into 1cm thick long strips)<br />
1 bunch basil<br />
1 onion<br />
1/2 red chilli padi<br />
1/2 tbsp cornflour<br />
100ml water<br />
<br />
Seasoning:<br />
1 1/2 tbsp black pepper sauce<br />
salt and black pepper to taste<br />
<br />
Methods:<br />
1. Marinate sliced pork with cornflour.<br />
2. Pan fry taufu strips until golden brown. Set aside.<br />
3. Saute onion until aromatic.<br />
4. Add in black pepper sauce and red chilli padi. <br />
5. Add sliced pork. Continue stirring until pork is almost cooked.<br />
6. Add in fried taufu.<br />
7. Pour in water and let it simmer for 5 minutes.<br />
8. Season with salt and black pepper powder.<br />
9. Toss in basil leaves then make a few quick stirs before serving.</div>white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-35086709256948016442012-05-22T12:16:00.001+08:002012-05-22T12:21:20.612+08:00Enoki Mushroom,Taufu and Egg Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<img src="http://www.leremy.com/mywhitekitchen/enoki-mushroom-taufu-soup.jpg" /><br />
Ingredients:<br />
1 pack enoki mushroom<br />
1 soft taufu (crushed)<br />
1 egg (beaten)<br />
1/4 bowl minced pork (marinated)<br />
4 cloves garlic (chopped)<br />
5 dried shiitake mushroom stalk (chopped)<br />
500ml chicken broth<br />
1 tbsp cornstarch mix with some water<br />
2 tbsp chopped coriander leaves<br />
<br />
Seasoning:<br />
1 tbsp light soya sauce<br />
salt and white pepper to taste<br />
<br />
Methods:<br />
1. Saute chopped garlic and dried shiitake mushroom stalk until aromatic.<br />
2. Stir in minced pork. Continue stirring until minced pork is cooked.<br />
3. Pour in chicken broth. Let it boil.<br />
4. Add in crushed soft taufu. Let it simmer for 10 minutes.<br />
5. Add in enoki mushroom. Let it cook for another 5 minutes.<br />
6. Stir in cornstarch mixture to thicken the soup according to your liking.<br />
7. Season with light soya sauce, salt and white pepper.<br />
8. Turn of the heat, and slowly add in the beaten egg into the soup while stirring gently.<br />
9. Add in chopped coriander leaves and the soup is read to be served.</div>white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-92112675461747675062012-04-20T16:38:00.001+08:002012-05-22T12:17:42.125+08:00Stir-fried Chicken With Soy Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<img src="http://www.leremy.com/mywhitekitchen/stir-fried-chicken-soy-sauce.jpg" /><br />
Ingredients:<br />
1/2 chicken <br />
4 dried red chilli<br />
6 cloves garlic (peeled and crushed)<br />
4cm ginger (sliced and crushed)<br />
<br />
Seasoning:<br />
2 tbsp light soya sauce<br />
2 tbsp dark soya sauce<br />
1 tbsp salt<br />
<br />
Garnishing:<br />
chopped spring onion<br />
<br />
Methods:<br />
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.<br />
2. Saute garlic and ginger until aromatic. Stir in dried red chilli.<br />
3. Add in blanched chicken and stir well with other ingredients.<br />
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.<br />
5. Garnish with chopped spring onion and ready to be served.</div>white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-67930662255570073922012-02-25T11:46:00.000+08:002012-02-25T11:59:01.372+08:00Stir-fried French Bean With Japanese Taufu And Mushroom Stem<img src="http://www.leremy.com/mywhitekitchen/french-bean-mushroom-stem.jpg"/><br />Ingredients:<br />1 japanese taufu (cut into pieces)<br />8 french bean (cut into slices)<br />carrot (sliced thinly)<br />red chilli (sliced thinly)<br />3 cloves garlic (chopped)<br />5 dried chinese mushroom stem (soaked and chopped)<br />3 tbsp water<br /><br />Seasoning:<br />1 tbsp light soya sauce<br />dash of salt<br /><br />Methods:<br />1. Fried japanese taufu until golden brown and then set aside.<br />2. Saute garlic and mushroom stem until aromatic.<br />3. Stir in red chilli and carrot.<br />4. Add in french bean and make a few stirs.<br />5. Toss in fried japanese taufu. <br />6. Season with light soya sauce and salt. Stir gently as not to break the taufu.<br />7. Put in water and cook until the water almost evaporated.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-2200193156612179842011-12-14T14:47:00.000+08:002011-12-14T14:56:26.347+08:00Deep Fried Fish<img src="http://www.leremy.com/mywhitekitchen/deep-fried-fish.jpg"/><br />Ingredients:<br />12 fish<br />cornflour<br />oil for deep frying<br />salt<br />white pepper<br /><br />Methods:<br />1. Sprinkle and rub some salt and white pepper onto the cleaned fish and marinate for 10 minutes.<br />2. Coat the marinated fish with cornflour.<br />3. Deep fry the marinated fish until golden brown.<br />4. Serve the fried fish with sliced red chilli padi and light soya sauce.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-72218665891470505212011-11-25T22:19:00.000+08:002011-11-25T22:20:08.643+08:00Stir-fried Sichuan Vegetable With Mushroom, Carrot and Black Fungus<img src="http://www.leremy.com/mywhitekitchen/sichuan-vegeatble-mushroom-carrot-fungus.jpg"/><br />Ingredients:<br />4 cloves garlic (chopped)<br />1 sichuan preserved vegetable (soaked in water for 1 hour to reduce saltiness, shredded thinly)<br />1/2 carrot (shredded thinly)<br />4 dried chinese mushroom (soaked in water, sliced thinly)<br />4 dried black fungus (soaked in water, sliced thinly)<br />4-5 tbsp water<br /><br />Seasoning:<br />1 tbsp light soya sauce<br /><br />Methods:<br />1. Saute chopped garlic until fragrant.<br />2. Add in mushroom. Continue stirring until aromatic.<br />3. Add in sichuan vegetable, carrot and black fungus. Stir fry until well-mixed.<br />4. Drizzle with light soya sauce.<br />5. Pour in water and continue stirring until most of the water has evaporated.<br />6. Serve with either rice or porridge.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-60919529097209605702011-11-08T14:59:00.000+08:002011-11-08T15:00:46.950+08:00Stir-fried Beancurd With Prawns and Olive Vegetable<img src="http://www.leremy.com/mywhitekitchen/olive-vegetable-taufu-prawn.jpg"/><br />Ingredients:<br />prawns (deveined and cut into half)<br />2 bean curd (cut into cubes)<br />1 1/2 tbsp olive vegetable<br />4 clove garlic (chopped)<br />50ml water<br /><br />Seasoning:<br />1 tbsp light soya sauce<br />dash of white pepper<br /><br />Garnishing:<br />spring onion<br /><br />Methods:<br />1. Fry the bean curd cubes until golden brown. Set aside.<br />2. Saute chopped garlic until aromatic.<br />3. Add in prawns. Continue stirring until prawns are nearly cooked.<br />4. Add in fried bean curd and olive vegetable.<br />5. Season with light soya sauce and white pepper.<br />6. Pour in water and let it simmer for 1 minutes.<br />7. Toss in chopped spring onion and make a few stirs.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-61111145759337635252011-11-04T13:16:00.002+08:002011-11-04T13:20:12.567+08:00One Dish Rice Meal<img src="http://www.leremy.com/mywhitekitchen/roasted-pork-mushroom-sausage-cabbage-rice.jpg"/><br />Ingredients:<br />roasted pork (cut into bite-sized)<br />5 chinese dried mushroom (cut into cubes)<br />1 chinese sausage (sliced thinly)<br />cabbage (cut into bited-sized)<br />1/2 carrot (cut into cubes)<br />4 slices ginger (crushed)<br />5 cloves garlic (crushed)<br />4 dried chilli<br />rice (4 servings)<br />water<br /><br />Seasoning:<br />1 tbsp light soya sauce<br />1 tbsp dark soya sauce<br />1 tbsp oyster sauce<br />dash of white pepper<br />dash of salt<br /><br />Garnishing:<br />spring onion<br /><br />Methods:<br />1. Saute ginger and garlic until fragrant.<br />2. Stir in dried mushroom.<br />3. Add in roasted pork, chinese sausage and dried chilli. Continue stirring until aromatic.<br />4. Add in carrot and cabbage. Mix well all ingredients.<br />5. Pour in 50ml water. Let it simmer for 1 minute.<br />6. Season with oyster sauce, light soya sauce, salt and white pepper. Then transfer the dish to a plate.<br />7. Use the left over gravy to stir fry the rice and then mix well with 1 tbsp dark soya sauce.<br />8. Pour the rice into a rice cooker, add enough water to cover rice by 1/2 inch. <br />9. After 10-15 minutes, the rice should look fairly dry, add in the dish on top of the rice and allow it to cook for another 10-15 minutes.<br />10. Sprinkle with some chopped spring onion before serving.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-71706652168158553502011-11-03T15:04:00.000+08:002011-11-03T15:05:11.773+08:00Stir-fried Tomatoes With Prawn and Egg<img src="http://www.leremy.com/mywhitekitchen/tomato-prawn-egg.jpg"/><br />Ingredients:<br />2 tomatoes (cut into bite-sized)<br />10 prawns (half-shelled and deveined)<br />1 egg (beaten)<br />1 onion (cut into wedges)<br />1 red chilli (cut into big chunks)<br />80ml water<br /><br />Seasoning:<br />1 tbsp sugar<br />1 tbsp light soya sauce<br />dash of salt<br /><br />Methods:<br />1. Saute onion until aromatic.<br />2. Add in prawns. Stir fried until prawns are just cooked.<br />3. Toss in tomatoes and red chilli.<br />4. Pour in water and let it simmer for 1-2 minutes.<br />5. Add in beaten egg and seasoning.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-17356548042969423762011-10-31T19:34:00.000+08:002011-10-31T19:35:36.266+08:00Stir-fried Japanese Cucumber With Glass Noodle<img src="http://www.leremy.com/mywhitekitchen/cucumber-glass-noodle.jpg"/><br />Ingredients:<br />1 tbsp chopped dried shrimp<br />1 japanese cucumber (cut into slices)<br />3 cloves garlic (chopped)<br />glass noodle (cut into 6-7cm length)<br />1/2 tsp chopped red chilli<br />80ml water<br /><br />Seasoning:<br />1 tsp oyster sauce<br />1 tsp light soya sauce<br />dash of salt<br /><br />Methods:<br />1. Saute chopped garlic and dried shrimp until aromatic.<br />2. Add cucumber slices and red chilli padi. Continue stirring for 2 minutes.<br />3. Pour in water. Let it simmer for 1 minute or until tender.<br />4. In the meantime, add in glass noodle.<br />5. Add in seasoning and serve immediately.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-62174644297534938332011-10-22T00:06:00.003+08:002011-10-22T00:24:00.883+08:00Pan-fried Chicken<img src="http://www.leremy.com/mywhitekitchen/pan-fried-chicken-anise-star.jpg"/><br /><br />Ingredients:<br />2 chicken leg quarters<br />2 tbsp chopped red capsicum <br />2 tbsp chopped yellow capsicum<br />2 anise star<br />5 cloves garlic (crushed)<br />1 onion (chopped)<br />10g butter<br />1 tbsp vegetable oil<br /><br />Marinate:<br />1/2 tsp black pepper<br />1/4 tsp white pepper<br />1 tbsp ginger juice<br />1/2 tsp salt<br />1 tsp dried oregano<br />1 tbsp light soya sauce<br />4 tbsp Lea & Perrins Worcestershire Sauce<br /><br />Methods:<br />1. Marinate chicken leg quarters and leave in the fridge overnight. <br />2. Heat up the pan, then add in oil and butter.<br />3. Put the chicken skin side down in the pan and pan fried until the skin nicely browned.<br />4. Saute crushed garlic, chopped onion, chopped capsicum and star anise until aromatic.<br />5. Transfer the chicken and other ingredients to a baking dish.<br />6. Preheat oven to 150 degrees celsius. Bake the chicken for another 20-25 minutes.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com2tag:blogger.com,1999:blog-3648083997575927941.post-63688383057121102892011-10-18T14:49:00.001+08:002011-10-18T14:49:39.836+08:00Winter Melon and Fish Ball Soup<img src="http://www.leremy.com/mywhitekitchen/winter-melon-fishball-soup.jpg"/><br /><br />Ingredients:<br />winter melon<br />pork ribs<br />4 red dates<br />1 tbsp wolfberries<br />6 cups water<br />12 fish ball<br />salt<br /><br />Methods:<br />1. Peel and cut the winter melon into chunks.<br />2. Scald pork ribs with boiling water.<br />3. Bring water to boil. <br />4. Add all ingredients (except fish ball) into the pot. Bring to boil for 20 minutes.<br />5. Reduce the heat to low and simmer for 1 hour.<br />6. Add in fish ball and season with salt before serving.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-18281130277802727472011-10-13T11:10:00.002+08:002011-10-18T14:44:02.062+08:00Mani Cai (马尼菜) Soup<img src="http://www.leremy.com/mywhitekitchen/mani-cai-soup.jpg"/><br /><br />Ingredients:<br />1 bunch of mani cai<br />3 cloves garlic (chopped)<br />2 tbsp marinated minced meat<br />800ml water<br />1 egg<br /><br />Seasoning:<br />1 cube chicken stock<br />1 tbsp light soya sauce<br />dash of salt and white pepper<br /><br />Methods:<br />1. Heat up 1 tbsp oil. Saute garlic until fragrant.<br />2. Stir in minced meat. Cook until aromatic.<br />3. Pour in water, let it boil.<br />4. Add in mani cai.<br />5. Lightly stir in 1 egg.<br />6. Add in seasoning and serve hot.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-82568204720191715182011-10-10T16:52:00.001+08:002011-10-10T16:52:19.096+08:00Long Bean Curry With Prawns and Japanese Tofu<img src="http://www.leremy.com/mywhitekitchen/long-bean-curry-prawns-japanese-tofu.jpg"/><br /><br />Ingredients:<br />4 tbsp shallots (chopped)<br />1 1/2 tbsp garlic (chopped)<br />1 Mak Nyonya Vegetarian Curry sauce<br />14 prawns (half-shelled)<br />1 japanese tofu<br />8 long bean (cut into 2cm length)<br />1 sprig curry leaves<br />3 tbsp coconut milk<br />500ml water<br /><br />Methods:<br />1. Heat up 2 tbsp oil. Saute shallots and garlic until fragrant.<br />2. Add the Mak Nyonya Vegetarian Curry sauce and curry leaves.<br />3. Add long bean. Continue stirring for 5 minutes. <br />4. Pour in water and cook to a boil.Let it simmer until long bean turns tender.<br />5. Pan fry japanese tofu until golden brown.<br />6. Once the long bean is cooked until tender, stir in prawns and fried japanese tofu. <br />7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.<br />8. Serve hot.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-42751676257557397942011-10-05T22:33:00.000+08:002012-05-22T11:42:41.916+08:00Steamed Taufu With Olive Vegetable and Minced Meat<div dir="ltr" style="text-align: left;" trbidi="on">
<img src="http://www.leremy.com/mywhitekitchen/steamed-taufu-olive-vege-minced-meat.jpg" /><br />
<br />
Ingredients:<br />
1 box silken taufu<br />
3 tbsp marinated minced meat<br />
2 1/2 tbsp <a href="http://www.leremy.com/mywhitekitchen/olive-vegetable.jpg">olive vegetable (橄榄菜)</a><br />
4 cloves garlic (chopped)<br />
<br />
Seasoning:<br />
pinch of salt<br />
1 1/2 tbsp light soya sauce<br />
<br />
Garnishing:<br />
chopped spring onion<br />
<br />
Methods:<br />
1. Carefully invert the silken taufu into a plate and cut it into pieces. Set aside.<br />
2. Heat up the pan with oil. Saute chopped garlic until fragrant.<br />
3. Add in minced meat. Continue stirring until the minced meat turns slightly brown and aromatic.<br />
4. Stir in olive vegetable.<br />
5. Sprinkle a pinch of salt and drizzle 1 1/2 tbsp light soya sauce into the pan.<br />
6. Pour the mixture on top of the silken taufu.<br />
7. Steamed for 5-10 minutes.</div>white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com2tag:blogger.com,1999:blog-3648083997575927941.post-21321839412080172952011-10-03T16:00:00.002+08:002011-10-03T16:50:32.686+08:00Steamed Fish With Fermented Bean Paste<img src="http://www.leremy.com/mywhitekitchen/steamed-fish-fermented-bean-paste.jpg"/><br /><br />Ingredients:<br />fish <br />1 1/2 tbsp fermented soy bean paste<br />1/2 tbsp fermented chilli bean paste<br />1/2 tbsp fermented black bean paste<br />1 chilli padi (chopped)<br />2 tbsp light soya sauce<br />3 tbsp chopped ginger<br />1 tbsp chopped spring onion (white part)<br /><br />Garnishing:<br />chopped spring onion<br /><br />Methods:<br />1. Rub the fish with salt.<br />2. Chop the fermented bean paste and then mix with chopped ginger, chopped chilli padi, chopped spring onion and light soya sauce in a bowl.<br />3. Place the mixture on top of the fish.<br />4. Steam for 10-15 minutes.<br />5. Garnish with spring onion and serve hot.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-865496942602660702011-09-06T22:34:00.001+08:002011-09-06T22:36:44.938+08:00Steamed Fish With Olive Vegetable<img src="http://www.leremy.com/mywhitekitchen/steamed-fish-olive-vegetable.jpg"/><br /><br />Ingredients:<br />fish<br />shredded ginger. <br />1 tbsp olive vegetable<br /><br />Methods:<br />1. Fry the shredded ginger until golden brown then set aside.<br />2. Rub the fish with salt.<br />3. Place 1 tbsp olive vegetable over the top of the fish.<br />4. Steam for 10-15 minutes and serve hot.<br />5. Garnish with fried ginger and coriander leaves.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-18262815815281725782011-08-23T15:56:00.000+08:002011-08-23T15:57:59.247+08:00Pan-fried Salty Minced Pork<img src="http://www.leremy.com/mywhitekitchen/pan-fried-salty-minced-pork.jpg"/>
<br />
<br />Ingredients:
<br />200g minced pork
<br />4 cloves garlic (chopped)
<br />4 shallots (chopped)
<br />1/2 tsp salt
<br />1 tbsp light soya sauce
<br />1 tbsp cornflour
<br />dash of white pepper
<br />
<br />Methods:
<br />1. Mix all ingredients together. Marinate for 10-15 minutes.
<br />2. Heat up 4-5 tbsp oil in the pan.
<br />3. Keep pressing on the pork patties with spatula to keep the patties thin.
<br />4. Pan fried the thin pork patties until golden brown or crispy.
<br />white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-57317076956466260732011-08-20T12:51:00.001+08:002011-09-06T22:38:52.056+08:00Tomyam Fried Bee Hoon<img src="http://www.leremy.com/mywhitekitchen/tomyam-fried-beehoon.jpg"/><br /><br />Ingredients:<br />bee hoon (4 servings)(soak in water until tender, drain and set aside)<br />1 onion (sliced)<br />chicken breast (sliced)<br />carrot (shredded)<br />bean sprout<br />2 eggs (lightly beaten with salt and white pepper)<br />4 kaffir lime leaves (sliced thinly)<br /><br />Sauce:<br />2 1/2 tbsp tomyam paste<br />2 tbsp light soya sauce<br />dash of salt<br />200ml water<br /><br />Garnish:<br />chopped spring onion<br /><br />Methods:<br />1. Fried the egg and let it cool down then slice thinly and set aside.<br />2. Saute onion until fragrant.<br />3. Stir in tomyam paste and kaffir lime leaves. Continue stirring with low fire until aromatic.<br />4. Add in chicken breast meat, stir fry until cooked.<br />5. Add in carrot and bean sprout. <br />6. Add bee hoon, pour the sauce all over the bee hoon. Stir to combine well. Cook until the bee hoon turns tender.<br />7. Garnish with shredded fried egg and spring onion.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com2tag:blogger.com,1999:blog-3648083997575927941.post-19242803674884119972011-08-19T22:27:00.001+08:002011-08-19T22:29:36.818+08:00Stir-fried Daylily Buds With Sakura Shrimps<img src="http://www.leremy.com/mywhitekitchen/daylily-sakura-shrimp.jpg"/>
<br />
<br />Ingredients:
<br />1 pack daylily buds
<br />1/4 cups sakura shrimp
<br />4 cloves garlic (chopped)
<br />
<br />Sauce:
<br />1 tbsp oyster sauce
<br />1/2 tbsp light soya sauce
<br />3 tbsp water
<br />
<br />Methods:
<br />1. Pan fried sakura shrimps without oil until crispy. Set aside.
<br />2. Heat 2 tbsp oil in pan and saute chopped garlic until fragrant.
<br />3. Stir in daylily buds.Continue stirring for 2 minutes.
<br />4. Add in sauce and cook for 2 more minutes.
<br />5. Add the crispy sakura shrimps and do a few quick stirs then dish out.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com1tag:blogger.com,1999:blog-3648083997575927941.post-75882276857594798112011-04-21T23:52:00.003+08:002011-04-21T23:59:13.296+08:00Fried Oyster Mushrooms With Thai Sweet Chilli<img src="http://www.leremy.com/mywhitekitchen/fried-oyster-mushroom.jpg"/><br /><br />Ingredients:<br />10 pieces oyster mushrooms (tear into bite-sized pieces)<br />dash of salt and white pepper<br />deep fried flour (plain flour + rice flour + corn flour)<br />water<br /><br />Sauce:<br />5 tbsp thai sweet chilli<br />chopped coriander leaves<br /><br />Methods:<br />1. Wash and drain the oyster mushrooms.<br />2. Mixing 5 tbsp plain flour, 2 tbsp rice flour, 2 tbsp cornflour and a dash of salt and white pepper in a bowl. Then, slowly stir in water until lumpy mixture is done.<br />3. Dip the oyster mushrooms into the flour mixture.<br />4. Deep fried the oyster mushrooms until golden brown.<br />5. Heat up thai sweet chilli and add in chopped coriander leaves.<br />6. Drizzle the sauce on top of the fried oyster mushrooms.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-27810637414342537992011-04-01T11:07:00.001+08:002011-04-01T11:10:26.018+08:00Fried Tofu and Anchovies With Thai Sweet Chilli<img src="http://www.leremy.com/mywhitekitchen/fried-tofu-anchovies.jpg"/><br /><br />Ingredients:<br />2 blocks firm tofu/taufu<br />1/2 cup anchovies<br />3 cloves garlic (finely chopped)<br />1 tbsp chopped spring onion<br /><br />Sauce:<br />3 tbsp thai sweet chilli<br /><br />Methods:<br />1. Saute garlic until lightly brown. Drain and set aside.<br />2. Drain tofu, then cut into bite sized pieces as desired.<br />3. Fry the tofu until golden brown. Remove and drain on paper towels.<br />4. Fry anchovies until golden brown. Remove and drain on paper towels.<br />5. Heat up thai sweet chilli.<br />6. Combine fried tofu, fried anchovies and fried garlic together, then drizzle thai sweet chilli and sprinkle chopped spring onion on top.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com1tag:blogger.com,1999:blog-3648083997575927941.post-58228718887781669412011-02-21T10:30:00.001+08:002011-02-21T10:30:58.177+08:00Minced Pork Omelette<img src="http://www.leremy.com/mywhitekitchen/minced-pork-omelette.jpg"/><br /><br />Ingredients:<br />3 tbsp marinated minced pork<br />2 eggs (beaten)<br /><br />Seasoning:<br />pinch of salt <br />pinch of white pepper<br />1 tbsp light soya sauce<br /><br />Methods:<br />1. Beat the eggs with salt, white pepper and marinated minced meat.<br />2. Pour in egg mixture and cook for about 3-4 minutes on each side or until lightly brown.<br />3. Drizzle light soya sauce.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0tag:blogger.com,1999:blog-3648083997575927941.post-34102695244980338442011-02-19T15:15:00.001+08:002011-02-19T15:17:28.310+08:00Baby Corn With Mayonnaise<img src="http://www.leremy.com/mywhitekitchen/baby-corn-mayonnaise.jpg"/><br /><br />Ingredients:<br />1 pack of baby corn<br />mayonnaise<br />sesame seed<br />red chilli flakes<br />salt<br /><br />Methods:<br />1. Bring water to boil. Add in 1/2 tsp salt.<br />2. Add the baby corn and allow to boil for 12-15 seconds. Drain and set aside until cold.<br />3. Place the baby corn on a plate. Squeeze mayonnaise over the baby corn.<br />4. Sprinkle sesame seed and red chilli flakes on top of baby corn.white kitchenhttp://www.blogger.com/profile/02354845983707607153noreply@blogger.com0