Siew Pak Choy and Braised Shitake Mushroom

Ingredients:
1 bunch siew pak choy (rinsed clean)
5 dried shitake mushroom (soaked)
5 dried shitake mushroom stem (soaked and chopped finely)
3 cloves garlic (chopped)

Seasoning:
1/2 tbsp oyster sauce
1/2 tbsp light soya sauce
1 tbsp abalone scallop sauce
200 ml water

Methods:
1. Saute chopped garlic and shitake mushroom stem until aromatic.
2. Stir fry shitake mushroom for 1 minute.
3. Add in seasoning and let boil for 10 minutes. Then reduce heat and let it simmer until gravy reduced to a thick sauce.
4. Meanwhile, bring a pot of water to boil over high heat. Add in pinch of salt, sugar and 1 tbsp cooking oil.
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.
6. Pour the mushroom and gravy on top of the blanched siew pak choy.

Stir-fried Pork and Taufu With Black Pepper Sauce

Ingredients:
1/2 cup sliced pork
1 firm taufu (cut into 1cm thick long strips)
1 bunch basil
1 onion
1/2 red chilli padi
1/2 tbsp cornflour
100ml water

Seasoning:
1 1/2 tbsp black pepper sauce
salt and black pepper to taste

Methods:
1. Marinate sliced pork with cornflour.
2. Pan fry taufu strips until golden brown. Set aside.
3. Saute onion until aromatic.
4. Add in black pepper sauce and red chilli padi.
5. Add sliced pork. Continue stirring until pork is almost cooked.
6. Add in fried taufu.
7. Pour in water and let it simmer for 5 minutes.
8. Season with salt and black pepper powder.
9. Toss in basil leaves then make a few quick stirs before serving.

Enoki Mushroom,Taufu and Egg Soup

Ingredients:
1 pack enoki mushroom
1 soft taufu (crushed)
1 egg (beaten)
1/4 bowl minced pork (marinated)
4 cloves garlic (chopped)
5 dried shiitake mushroom stalk (chopped)
500ml chicken broth
1 tbsp cornstarch mix with some water
2 tbsp chopped coriander leaves

Seasoning:
1 tbsp light soya sauce
salt and white pepper to taste

Methods:
1. Saute chopped garlic and dried shiitake mushroom stalk until aromatic.
2. Stir in minced pork. Continue stirring until minced pork is cooked.
3. Pour in chicken broth. Let it boil.
4. Add in crushed soft taufu. Let it simmer for 10 minutes.
5. Add in enoki mushroom. Let it cook for another 5 minutes.
6. Stir in cornstarch mixture to thicken the soup according to your liking.
7. Season with light soya sauce, salt and white pepper.
8. Turn of the heat, and slowly add in the beaten egg into the soup while stirring gently.
9. Add in chopped coriander leaves and the soup is read to be served.

Stir-fried Chicken With Soy Sauce

Ingredients:
1/2 chicken
4 dried red chilli
6 cloves garlic (peeled and crushed)
4cm ginger (sliced and crushed)

Seasoning:
2 tbsp light soya sauce
2 tbsp dark soya sauce
1 tbsp salt

Garnishing:
chopped spring onion

Methods:
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.
2. Saute garlic and ginger until aromatic. Stir in dried red chilli.
3. Add in blanched chicken and stir well with other ingredients.
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.
5. Garnish with chopped spring onion and ready to be served.

Stir-fried French Bean With Japanese Taufu And Mushroom Stem

Ingredients:
1 japanese taufu (cut into pieces)
8 french bean (cut into slices)
carrot (sliced thinly)
red chilli (sliced thinly)
3 cloves garlic (chopped)
5 dried chinese mushroom stem (soaked and chopped)
3 tbsp water

Seasoning:
1 tbsp light soya sauce
dash of salt

Methods:
1. Fried japanese taufu until golden brown and then set aside.
2. Saute garlic and mushroom stem until aromatic.
3. Stir in red chilli and carrot.
4. Add in french bean and make a few stirs.
5. Toss in fried japanese taufu.
6. Season with light soya sauce and salt. Stir gently as not to break the taufu.
7. Put in water and cook until the water almost evaporated.

Deep Fried Fish

Ingredients:
12 fish
cornflour
oil for deep frying
salt
white pepper

Methods:
1. Sprinkle and rub some salt and white pepper onto the cleaned fish and marinate for 10 minutes.
2. Coat the marinated fish with cornflour.
3. Deep fry the marinated fish until golden brown.
4. Serve the fried fish with sliced red chilli padi and light soya sauce.

Stir-fried Sichuan Vegetable With Mushroom, Carrot and Black Fungus

Ingredients:
4 cloves garlic (chopped)
1 sichuan preserved vegetable (soaked in water for 1 hour to reduce saltiness, shredded thinly)
1/2 carrot (shredded thinly)
4 dried chinese mushroom (soaked in water, sliced thinly)
4 dried black fungus (soaked in water, sliced thinly)
4-5 tbsp water

Seasoning:
1 tbsp light soya sauce

Methods:
1. Saute chopped garlic until fragrant.
2. Add in mushroom. Continue stirring until aromatic.
3. Add in sichuan vegetable, carrot and black fungus. Stir fry until well-mixed.
4. Drizzle with light soya sauce.
5. Pour in water and continue stirring until most of the water has evaporated.
6. Serve with either rice or porridge.

Stir-fried Beancurd With Prawns and Olive Vegetable

Ingredients:
prawns (deveined and cut into half)
2 bean curd (cut into cubes)
1 1/2 tbsp olive vegetable
4 clove garlic (chopped)
50ml water

Seasoning:
1 tbsp light soya sauce
dash of white pepper

Garnishing:
spring onion

Methods:
1. Fry the bean curd cubes until golden brown. Set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns. Continue stirring until prawns are nearly cooked.
4. Add in fried bean curd and olive vegetable.
5. Season with light soya sauce and white pepper.
6. Pour in water and let it simmer for 1 minutes.
7. Toss in chopped spring onion and make a few stirs.

One Dish Rice Meal

Ingredients:
roasted pork (cut into bite-sized)
5 chinese dried mushroom (cut into cubes)
1 chinese sausage (sliced thinly)
cabbage (cut into bited-sized)
1/2 carrot (cut into cubes)
4 slices ginger (crushed)
5 cloves garlic (crushed)
4 dried chilli
rice (4 servings)
water

Seasoning:
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
dash of white pepper
dash of salt

Garnishing:
spring onion

Methods:
1. Saute ginger and garlic until fragrant.
2. Stir in dried mushroom.
3. Add in roasted pork, chinese sausage and dried chilli. Continue stirring until aromatic.
4. Add in carrot and cabbage. Mix well all ingredients.
5. Pour in 50ml water. Let it simmer for 1 minute.
6. Season with oyster sauce, light soya sauce, salt and white pepper. Then transfer the dish to a plate.
7. Use the left over gravy to stir fry the rice and then mix well with 1 tbsp dark soya sauce.
8. Pour the rice into a rice cooker, add enough water to cover rice by 1/2 inch.
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.
10. Sprinkle with some chopped spring onion before serving.

Stir-fried Tomatoes With Prawn and Egg

Ingredients:
2 tomatoes (cut into bite-sized)
10 prawns (half-shelled and deveined)
1 egg (beaten)
1 onion (cut into wedges)
1 red chilli (cut into big chunks)
80ml water

Seasoning:
1 tbsp sugar
1 tbsp light soya sauce
dash of salt

Methods:
1. Saute onion until aromatic.
2. Add in prawns. Stir fried until prawns are just cooked.
3. Toss in tomatoes and red chilli.
4. Pour in water and let it simmer for 1-2 minutes.
5. Add in beaten egg and seasoning.

Stir-fried Japanese Cucumber With Glass Noodle

Ingredients:
1 tbsp chopped dried shrimp
1 japanese cucumber (cut into slices)
3 cloves garlic (chopped)
glass noodle (cut into 6-7cm length)
1/2 tsp chopped red chilli
80ml water

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
dash of salt

Methods:
1. Saute chopped garlic and dried shrimp until aromatic.
2. Add cucumber slices and red chilli padi. Continue stirring for 2 minutes.
3. Pour in water. Let it simmer for 1 minute or until tender.
4. In the meantime, add in glass noodle.
5. Add in seasoning and serve immediately.

Pan-fried Chicken

Ingredients:
2 chicken leg quarters
2 tbsp chopped red capsicum
2 tbsp chopped yellow capsicum
2 anise star
5 cloves garlic (crushed)
1 onion (chopped)
10g butter
1 tbsp vegetable oil

Marinate:
1/2 tsp black pepper
1/4 tsp white pepper
1 tbsp ginger juice
1/2 tsp salt
1 tsp dried oregano
1 tbsp light soya sauce
4 tbsp Lea & Perrins Worcestershire Sauce

Methods:
1. Marinate chicken leg quarters and leave in the fridge overnight.
2. Heat up the pan, then add in oil and butter.
3. Put the chicken skin side down in the pan and pan fried until the skin nicely browned.
4. Saute crushed garlic, chopped onion, chopped capsicum and star anise until aromatic.
5. Transfer the chicken and other ingredients to a baking dish.
6. Preheat oven to 150 degrees celsius. Bake the chicken for another 20-25 minutes.

Winter Melon and Fish Ball Soup

Ingredients:
winter melon
pork ribs
4 red dates
1 tbsp wolfberries
6 cups water
12 fish ball
salt

Methods:
1. Peel and cut the winter melon into chunks.
2. Scald pork ribs with boiling water.
3. Bring water to boil.
4. Add all ingredients (except fish ball) into the pot. Bring to boil for 20 minutes.
5. Reduce the heat to low and simmer for 1 hour.
6. Add in fish ball and season with salt before serving.

Mani Cai (马尼菜) Soup

Ingredients:
1 bunch of mani cai
3 cloves garlic (chopped)
2 tbsp marinated minced meat
800ml water
1 egg

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

Methods:
1. Heat up 1 tbsp oil. Saute garlic until fragrant.
2. Stir in minced meat. Cook until aromatic.
3. Pour in water, let it boil.
4. Add in mani cai.
5. Lightly stir in 1 egg.
6. Add in seasoning and serve hot.

Long Bean Curry With Prawns and Japanese Tofu

Ingredients:
4 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
14 prawns (half-shelled)
1 japanese tofu
8 long bean (cut into 2cm length)
1 sprig curry leaves
3 tbsp coconut milk
500ml water

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 long bean. Continue stirring for 5 minutes.
4. Pour in water and cook to a boil.Let it simmer until long bean turns tender.
5. Pan fry japanese tofu until golden brown.
6. Once the long bean is cooked until tender, stir in prawns and fried japanese tofu.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Serve hot.

Steamed Taufu With Olive Vegetable and Minced Meat

Ingredients:
1 box silken taufu
3 tbsp marinated minced meat
2 1/2 tbsp olive vegetable (橄榄菜)
4 cloves garlic (chopped)

Seasoning:
pinch of salt
1 1/2 tbsp light soya sauce

Garnishing:
chopped spring onion

Methods:
1. Carefully invert the silken taufu into a plate and cut it into pieces. Set aside.
2. Heat up the pan with oil. Saute chopped garlic until fragrant.
3. Add in minced meat. Continue stirring until the minced meat turns slightly brown and aromatic.
4. Stir in olive vegetable.
5. Sprinkle a pinch of salt and drizzle 1 1/2 tbsp light soya sauce into the pan.
6. Pour the mixture on top of the silken taufu.
7. Steamed for 5-10 minutes.

Steamed Fish With Fermented Bean Paste

Ingredients:
fish
1 1/2 tbsp fermented soy bean paste
1/2 tbsp fermented chilli bean paste
1/2 tbsp fermented black bean paste
1 chilli padi (chopped)
2 tbsp light soya sauce
3 tbsp chopped ginger
1 tbsp chopped spring onion (white part)

Garnishing:
chopped spring onion

Methods:
1. Rub the fish with salt.
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.
3. Place the mixture on top of the fish.
4. Steam for 10-15 minutes.
5. Garnish with spring onion and serve hot.

Steamed Fish With Olive Vegetable

Ingredients:
fish
shredded ginger.
1 tbsp olive vegetable

Methods:
1. Fry the shredded ginger until golden brown then set aside.
2. Rub the fish with salt.
3. Place 1 tbsp olive vegetable over the top of the fish.
4. Steam for 10-15 minutes and serve hot.
5. Garnish with fried ginger and coriander leaves.

Pan-fried Salty Minced Pork

Ingredients:
200g minced pork
4 cloves garlic (chopped)
4 shallots (chopped)
1/2 tsp salt
1 tbsp light soya sauce
1 tbsp cornflour
dash of white pepper

Methods:
1. Mix all ingredients together. Marinate for 10-15 minutes.
2. Heat up 4-5 tbsp oil in the pan.
3. Keep pressing on the pork patties with spatula to keep the patties thin.
4. Pan fried the thin pork patties until golden brown or crispy.

Tomyam Fried Bee Hoon

Ingredients:
bee hoon (4 servings)(soak in water until tender, drain and set aside)
1 onion (sliced)
chicken breast (sliced)
carrot (shredded)
bean sprout
2 eggs (lightly beaten with salt and white pepper)
4 kaffir lime leaves (sliced thinly)

Sauce:
2 1/2 tbsp tomyam paste
2 tbsp light soya sauce
dash of salt
200ml water

Garnish:
chopped spring onion

Methods:
1. Fried the egg and let it cool down then slice thinly and set aside.
2. Saute onion until fragrant.
3. Stir in tomyam paste and kaffir lime leaves. Continue stirring with low fire until aromatic.
4. Add in chicken breast meat, stir fry until cooked.
5. Add in carrot and bean sprout.
6. Add bee hoon, pour the sauce all over the bee hoon. Stir to combine well. Cook until the bee hoon turns tender.
7. Garnish with shredded fried egg and spring onion.