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 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.

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 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.

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.

Stir-fried Daylily Buds With Sakura Shrimps

Ingredients:
1 pack daylily buds
1/4 cups sakura shrimp
4 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
1/2 tbsp light soya sauce
3 tbsp water

Methods:
1. Pan fried sakura shrimps without oil until crispy. Set aside.
2. Heat 2 tbsp oil in pan and saute chopped garlic until fragrant.
3. Stir in daylily buds.Continue stirring for 2 minutes.
4. Add in sauce and cook for 2 more minutes.
5. Add the crispy sakura shrimps and do a few quick stirs then dish out.

Fried Oyster Mushrooms With Thai Sweet Chilli

Ingredients:
10 pieces oyster mushrooms (tear into bite-sized pieces)
dash of salt and white pepper
deep fried flour (plain flour + rice flour + corn flour)
water

Sauce:
5 tbsp thai sweet chilli
chopped coriander leaves

Methods:
1. Wash and drain the oyster mushrooms.
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.
3. Dip the oyster mushrooms into the flour mixture.
4. Deep fried the oyster mushrooms until golden brown.
5. Heat up thai sweet chilli and add in chopped coriander leaves.
6. Drizzle the sauce on top of the fried oyster mushrooms.

Baby Corn With Mayonnaise

Ingredients:
1 pack of baby corn
mayonnaise
sesame seed
red chilli flakes
salt

Methods:
1. Bring water to boil. Add in 1/2 tsp salt.
2. Add the baby corn and allow to boil for 12-15 seconds. Drain and set aside until cold.
3. Place the baby corn on a plate. Squeeze mayonnaise over the baby corn.
4. Sprinkle sesame seed and red chilli flakes on top of baby corn.

Thai Basil Omelette 九層塔

Ingredients:
1 bunch of thai basil (九層塔)
2 eggs
pinch of salt, white pepper
1 tbsp light soya sauce

Methods:
1. Lightly beat the eggs with pinch of salt and white pepper.
2. Stir in thai basil.
3. Pour in egg mixture and cook for about 2-3 minutes on each side or until lightly brown.
4. Drizzle light soya sauce.
5. Serve hot.

Curry Prawns With Lady Fingers

Ingredients:
12 prawns
1 sprig of curry leaves
4 tbsp thinly sliced shallots
1 tbsp chopped garlic
15g Baba's fish curry powder
8 lady fingers
200ml water
salt and sugar to taste

Methods:
1. Saute shallots and garlic until slightly golden brown.
2. Add the curry leaves and curry powder, and continue to cook until fragrant.
3. Add water and put in prawns and lady fingers. Let it simmer until lady fingers turn tender.
4. Season to taste with salt and sugar.

Stir-fried Tofu With Leek (韭菜)

Ingredients:
2 soft tofu (cut into bite-sized pieces)
1 bunch leek (Jiu cai, 韭菜) (cut into 2" length)
12 prawns
4 cloves garlic (chopped)
half cup water mixed with 1/2 tsp cornflour

Seasoning:
1/2 tbsp oyster sauce
1/2 tbsp light soya suace
pinch of salt and white pepper

Methods:
1. Pan fry the tofu until golden brown and set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns, continue stirring for 1 minute.
4. Add in leeks and stir for another 1 minute.
5. Add in seasoning and fried tofu.
6. Let it simmer for 1 minute or until the gravy thickens.

Bean Sprout Soup

Ingredients:
bean sprouts (root ends trimmed)
1/3 cup marinated minced meat (roll the meat into small meatballs)
1 egg
4 cloves garlic (chopped)
1 stalk coriander leave (chopped)
salt
white pepper
500ml water

Methods:
1. Saute chopped garlic until golden brown. Set aside.
2. Bring 500ml water to a boil.
3. Add meatballs and simmer until meatballs are cooked.
4. Add in bean sprout. Cook for 1 minute.
5. Drizzle the egg and lightly stir the soup.
6. Add in coriander leaves.
7. Season with pinch of salt and white pepper.
8. Serve hot. Garnish with fried garlic.

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.

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.

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.

Tau Kee With Minced Pork

Ingredients:
2 taukee (soaked and cut into 2 inches length)
1/2 cup black fungus
10 dried chinese mushroom (soaked)
10 dried lily buds
1/2 cup minced pork
1/2 cup glass noodle
4 cloves garlic

Marinate:
1 tbsp light soya sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour

Seasoning:
2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
salt, sugar and white pepper to taste
400ml water
1 tsp cornflour

Methods:
1. Saute garlic until aromatic.
2. Stir in minced pork and keep stirring until minced pork is cooked.
3. Add in mushroom and stir fry for 5 minutes until fragrant.
4. Add in black fungus, lily buds and tau kee.
5. Pour in water and seasoning. Let it simmer for 30 minutes under slow fire.
6. Add in glass noodle, then cook for another 5 minutes.

Steamed Brinjal

Ingredients:
2 medium size eggplant/brinjal
5 cloves garlic (chopped)
2 tbsp olive oil
dash of salt

Seasoning:
3 tbsp light soya sauce
1 tsp sesame oil
1 red chilli padi (chopped)
1 stalk coriander leaves (chopped)

Methods:
1. Heat a wok with olive oil. Saute chopped garlic until golden brown then set aside.
2. Cut the brinjal into strips and rub with salt.
3. Steam brinjal for 10-15 minutes or till cooked through.
4. Remove excess water.
5. Pour the seasoning on top of steamed brinjal and sprinkle the fried garlic before serving.

Celery Chicken With Cashew Nuts

Ingredients:
1 boneless chicken drumstick
1 stalk celery (finely sliced)
3" length carrot (finely sliced)
4 garlic (finely sliced)
20 cashew nuts
100ml water.

Marinate:
1 tbsp light soya sauce
1 tsp oyster sauce
1 tsp cornflour
dash of salt and white pepper

Seasoning:
1 tsp oyster sauce
1 tbsp light soya sauce
1 tbsp Shaoxing wine

Methods:
1. Marinate chicken drumstick for 1 hour.
2. Dry-fry cashew nuts until brown then set aside.
3. Heat the pan with 1 tbsp oil, add chicken drumstick, skin side down. Pan fry the chicken drumstick with medium heat and until golden brown. Dish up and cut into bite-size pieces.
4. Use the remaining oil to saute garlic until aromatic.
5. Add carrot and stir fry for 1 minute.
6. Add celery and fried chicken pieces. Continue stirring to mix all the ingredients.
7. Pour in water, let it simmer for 1 minute.
8. Stir in oyster sauce, light soya sauce and Shaoxing wine.
9. Dish up and sprinkle with cashew nuts.