Stir-fried Bitter Gourd With Beancurd

Ingredients:
1/3 bitter gourd (cut into small cubes)
1 beancurd (cut into small cubes)
1/3 carrot (cut into small cubes)
4 dried mushroom (cut into small cubes)
glass noodle (tung fen)
3 cloves garlic (chopped)
red chilli (sliced)

Seasoning:
1 tbsp oyster sauce
2 tbsp fish sauce
150ml water
cornflour
salt

Methods:
1. Fry the beancurd until golden brown then set aside.
2. Saute garlic until fragrant.
3. Put in mushroom, bitter gourd, carrot and red chilli. Stir fry until cooked.
4. Add in seasoning. Followed by glass noodle and fried beancurd. Let it simmer until the liquid almost dry out.

Stir-fried Potatoes With Minced Pork

Ingredients:
3 medium size potatoes (cut into slices)
3 cloves garlic (chopped)
3 tbsp minced pork

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

Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp thick soya sauce
salt
sugar
cornflour
water

Methods:
1. Marinate the minced pork for 15 minutes.
2. Saute chopped garlic until aromatic.
3. Add in minced pork, continue stirring until almost cooked.
4. Add potatoes slices. Fry the potatoes for about 1-2 minutes.
5. Pour in seasoning. Let it simmer until potatoes turn soft and gravy thickens.

Stir-fried Chicken With Black Fungus (云耳鸡)

Ingredients:
1 chicken breast (cut into strips)
5 dried fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
2 inches ginger (peeled and cut into thin strips)
2 cloved garlic (sliced thinly)
red chilli (sliced thinly)

Seasoning:
2 tbsp sesame oil
2 tbsp rice wine
1 tbsp light soya sauce
1/2 tsp dark soya sauce
salt
sugar
cornflour
1/2 cup water

Methods:
1. Heat up the sesame oil in a wok and stir fry the ginger and garlic until aromatic.
2. Add in black fungus and red chilli. Do a few quick stirs.
3. Put in chicken strips into the wok. Stir fry the chicken until almost cooked.
4. Pour in the seasoning. Let it simmer until the gravy becomes thicker.
5. Serve hot.

Petai Fried Rice

Ingredients:
4 bowls cooked rice (left overnight)
1/2 cup petai (skinned and split)
1 beancurd (cut into small cube size)
carrot (cut into small cube size)
prawns (cut into cube size)
1 1/2 tbsp dried shrimp (chopped)
chilli padi (chopped)
onion (sliced)
3 eggs (lightly beat together with salt and pepper)
salt
white pepper
black pepper
light soya sauce

Methods:
1. Fry the beancurd until golden brown then set aside.
2. Saute onion until fragrant.
3. Add chopped dried shrimp.
4. Add prawns.
5. Push them to one side, then add eggs and scramble until just cooked.
6. Put in carrot, chilli padi, petai to mix.
7. Add rice and fried beancurd.
8. Season with salt, pepper and light soya sauce.
9. Garnish with coriander leaves.

Sambal Petai With Prawns and Anchovies

Ingredients:
1/2 cup petai (skinned and split)
10 prawns (half shelled)
1/2 cup anchovies (rinse and dry)
10g dried shrimp (chopped)
2 onions (sliced finely)
5 shallots (sliced finely)
3 cloves garlic (sliced finely)
70g chilli paste (Puteri Cili Giling)
red chilli padi (if you like it hot and spicy)

Seasoning:
salt
sugar
1/2 tbsp tamarind paste (mix with 150ml warm water)

Methods:
1. Fry the anchovies until golden brown. Set aside.
2. Saute onion, shallots and garlic until fragrant.
3. Add in chopped dried shrimp. Continue stirring until aromatic.
4. Add in chilli paste. Keep stirring for 1 minutes.
5. Put in prawn. Cook until half-cooked.
6. Put in Petai. Stir to mix well with other ingredients.
7. Pour in tamarind juice and simmer until the gravy becomes thick.
8. Put in fried anchovies and stir-fry briskly.
9. Season with salt and sugar.
10. Serve hot with rice.