Tuesday, March 31, 2009

Spring Onion Omelette

2 eggs
2 spring onions (sliced thinly)
white pepper
black pepper
light soya sauce

1. Lightly beat the eggs and season with salt, white pepper, black pepper and light soya sauce. Mix thoroughly with chopped spring onion.
2. Pour 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.

Steamed Lady's Finger

lady's finger (rub lightly with salt)
shallot or garlic

1 tbsp light soya sauce
1 tbsp olive oil

1. Fry the shallot until golden brown then dish up.
2. Steam the lady's finger for 12 minutes.
3. Pour the fried shallot and sauce over the steamed lady's finger.

Monday, March 30, 2009

Stir-fried Eggplants With Lady's Finger and Long Bean

eggplants (cut into long strips)
lady's fingers (sliced thinly)
long bean
2 cloves garlic (chopped)
red chilli (sliced thinly)(optional)

Sauce (mix):
1 tbsp oyster sauce
1tsp cornflour
100ml water
dash of salt

1. Heat up oil and fry eggplants until golden brown then dish and drain.
2. Saute chopped garlic until fragrant.
3. Add in lady's finger, long bean and red chilli slices then stir fry until cooked.
4. Pour in sauce and stir well.
5. Dish up and serve.

Stir-fried Black Pepper Udon Noodles

1 packet of Japanese Udon noodles
cuttle fish
chicken breast meat
green lantern chilli (finely slice)
cabbage (finely slice)
carrot (finely slice)
2 cloves garlic
(finely slice)
red chilli (finely slice)

3-4 tbsp Lee Kum Kee black pepper sauce
1 tbsp light soya sauce
1/2 tsp thick soya sauce
1/2 tsp oyster sauce
dash of black pepper
dash of salt
dash of sesame oil
3-4 tbsp water

1. Place Japanese Udon noodles into boiling water for a minute and then drain away the water.
2. Heat oil, saute the garlic until fragrant.
3. Add in cuttle fish and chicken breast meat and stir well.
4. Pour in cabbage, carrot and red chilli slices and mix well.
5. Pour in green lantern chilli slices, Japanese Udon noodles and sauce above and fry for a while.

Sunday, March 29, 2009

Steamed White Pompret With Sour Plum

white pompret (rub lightly with salt)
2 chinese mushroom (finely sliced)
1 tomato
1 salted plum
ginger (finely sliced)
red chilli (finely sliced)

Sauce (mix):
2 tbsp light soya sauce
1/2 tsp oyster sauce
11/2 tsp salted plum sauce

spring coriander leaves

1. Arrange tomato slices around the fish.
2. Scatter ginger, chinese mushroom, red chilli slices on / around the fish.
3. Pour in the sauce above on the fish.
4. Steam for 15 minutes.