Ingredient:
- Prawns
- Sliced Fish
- Toufu
- Cai Xin
- Carrot
How to cook:
1. Boil water, add in chicken bones and carrot
2. Cook for 45 mins, then turn up the heat and add in sliced fish and prawns
3. Add in sliced toufu to cook
4. Lastly, add in cai xin and cook for 2 mins
5. Add 1 tsp of soya sauce for flavouring
Ingredient:
- Old Cucumber
- Carrot
- Pork Ribs
How to cook:
1. Bring water to boil
2. Add in pork ribs to cook, followed by sliced carrots
3. After 30 mins, add in sliced old cucumber
4. Let the soup cook over medium flame for another 20 mins, add 1 tsp of soya sauce for flavouring
Ingredient:
- 3 layer pork
- Carrot
- Onion
- 5 spice powder
- Green Apple
- Star Anise (Ba Jiao)
- Cinnamon Bark (Rou Gui Pi)
- Black Sugar
Prepare the ingredient:
1. Flip the 3 layer pork over, add oyster sauce, minced garlic and 5 spice powder
2. On the other face, cut thin slices on the top skin, marinate the top with salt
3. Put in fridge overnight
4. Cut carrot, onion into slices
5. On a oven bowl, add slices carrot, onion, garlic, 1 Ba Jiao, 1 Cinnamon Bark, garlic
6. Add some oil on top of pork skin, add salt and spread evenly
7. Pour water onto the bowl without the water touching the skin, covering 60% of the meat (to prevent it from drying up)
8. Remove skin of green apples and cut into slices
How to cook:
1. Heat oven to 180 degree or 200 degree, heat for 90 mins.
2. To prepare complimentary side dish with pork, add some butter in pan, add in black sugar, stir continuously and add some water
3. Stir until the gravy is uniform and thicken, add in apple slices and continue to stir for 15 mins, add some cayenne pepper, stir until gravy is thick
Ingredient:
- Pork Head Meat
- Peanut Butter
- Kailan
- Pumpkin
Prepare the ingredient:
1. Use a meatmallet to tenderise the pork head meat evenly
2. Wash with water and dry the pork chop
3. Mix pepper, salt, corn flour, peanut butter, minced garlic, minced ginger and a little chicken stock, add in the pork chop to marinate for 1 hour
4. Dissolve and cook some butter with curry leaves and powder
5. Once fully aromatised, blend it with pumkpin paste and turn it into a cream sauce
How to cook:
1. Pan fry the pork chops until both sides are golden brown and take them out
2. Heat up the cream sauce and coat the pork chop evenly
3. Transfer pork chop on top of some boiled kailan and mushroom as complement
Ingredient:
- Bacon
- Pork Head Meat
- Mustard (yellow mustard and french mustard seed sauce)
- Yogurt
- Salad
- Honey
Prepare the ingredient:
1. Marinate pork head meat with yogurt, mustard, black pepper and salt
2. Lay bacon stripes over pork head meat and wrap it up like a dress
3. To prepare sauce, mix mustard and honey together
How to cook:
1. Grill pork head with bacon stripes for 30 mins
2. Cut the grill bacon pork roll into thin slices
3. Add some salad to complement the dish
4. Pour sauce over the sliced bacon roll
Ingredient:
- Pork Head Meat
Prepare the ingredient:
1. Cut pork head meat into thin shreds
2. Marinate thin stripes with cornflour, dark soya sauce, sesame oil, pepper and sugar, leave aside for 15mins
How to cook:
1. Heat up oil, add in sliced ginger to stir fry
2. Add in chopped garlic to stir fry
3. Add in shredded pork to stir fry
4. Add in some corn starch solution to thicken the gravy
* Add in french beans or mushroom to complement the dish
Ingredient:
- Clam
- Chicken Floss
- Minced chicken/ pork
- Onion
- Tomato
Prepare the ingredient:
1. Steam Clam and retain the clam sauce
2. Extract the clam meat from the shell
3. Mix clam meat with minced meat, pork floss, chopped tomatoes, chopped onion, chopped garlic
4. Add in some salt, sesame oil, cornflour and pepper to marinate
5. Fill the clam shell with the mixture
6. Mix clam sauce with garlic, salt, sugar, pepper and oyster sauce
How to cook:
1. Bake clam with minced meat for 5 mins until golden brown
2. Boil the sauce mixture and thicken with starch
3. Pour gravy on top of baked clam with mince meat
Ingredient:
- Shimeiji Mushroom
- Luffa (Si Gua)
How to cook:
1. Heat up oil and garnish garlic
2. Add in Shimeiji mushroom to stir fry
3. Add in sliced Luffa to stir fry
4. Add some sugar, salt and starch solution
Ingredient:
- King Prawns
- Chilli
- Garlic
Prepare the ingredient:
1. Marinate prawns in 1 big tsp of sugar, abit salt, sesame oil, soya sauce and pepper for 15 mins.
2. Cut garlic and chilli into fine bits
How to cook:
1. Heat up oil and then add in garlic and chilli to stir fry until golden brown
2. Turn up the fire, add in king prawns (peeled/ unpeeled) to stir fry until cooked.
3. Add in starch solution to thicken the sauce.
4. Add some hua tiao wine to briefly stir fry before serving.
Ingredient:
- Chicken Meatball
- Bee Hoon
- Egg
- Cabbage
How to cook:
1. Boil water, add in sliced cabbage to cook for 15 mins
2. Turn up the fire and cook chicken meatballs
3. Add in Bee Hoon to cook and add egg when almost done
4. Add in 1 tsp of soya sauce for flavouring
Ingredient:
- Eggs
- Bitter Gourd
- Ham
- Tomato
Prepare the ingredient:
1. Crack Eggs, beat them up, add in some salt and pepper
2. Cut Bitter Gourd, Ham and Tomatoes into small pieces
How to cook:
1. Heat up oil in wok, stir fry Bitter Gourd, followed by Ham, scoop out ingredient first
2. Heat up oil in wok, pour in beaten eggs and start to stir when eggs start to solidify to make scrambled eggs.
3. While stirring, add in stir fried ingredient and tomatoes
Ingredient:
- Toufu
- Green Peas
- Salted Eggs
- Chicken/ Pork Floss
Prepare the ingredient:
1. Cut salted egg york into small bits
2. Cut toufu into small pieces then cook in boiling water, followed by cooking green peas
How to cook:
1. Heat up oil in wok, add in salted egg york bits to fry until they melt into paste, add in some garlic followed by chicken stock, then 1 tsp of sugar and pepper
2. Pour in toufu and cooked green peas and stir toss the wok for the ingredients and sauce to mix, add in starch solution
3. Pour dish on plate and add some pork/ chicken floss
Ingredient:
- Crab
- Eggs
- Onion
- Char Siew
How to cook:
1. Parboil the pincers for one to two minutes until 10% cooked, crack the shell exposing the meat with tip of the pincers remaining.
2. Cooked the rest of the crab until fully cooked so its easier to remove the meat.
3. Arrange sliced onion, char siew, crab meat, red onion, pincers and crab roe in a clay pot.
4. Add some salt, pepper and sesame oil to chicken stock, then blend with egg and pour into clay pot.
5. Bake for 8 mins.
Ingredient:
- Egg
- Fish & Prawn
- Onion / Water Chestnut
Prepare the ingredient:
1. Beat up 2 eggs and add in pepper n salt for flavouring
2. Make Fish and Prawn into paste (by chopping or flattening), add in pepper, cornflour and seasame oil, add some chopped onions or water chestnut for better texture
How to cook:
1. Pan fry eggs to make egg skin
2. Spread fish and prawn over egg skin
3. Roll up and steam for 5 mins
4. Cut Egg Seafood Roll into slices
5. Pan fry the slices until golden brown
6. Heat up chicken stock, add in salt and pepper, followed by corn starch solution to make the gravy
7. Pour the gravy over the egg seafood slices
Ingredient:
- Pumpkin
- Corn
- Tomato
- Onion
- Carrot
- Pork Ribs
Prepare the ingredient:
1. Cut pumpkin, carrot and onion into small cubes
2. Leave half portion of carrot, onion and pumpkin cubes to stir fry (so they wont become too soggy after cooking in the soup for too long)
How to cook:
1. Boil water, add in pork ribs
2. Add all the ingredient into the soup, including the pan-fried cubes
3. Cook over moderate heat for 45 mins, take out half of the soup with ingredients to add to blender to blend, then add back to the soup
4. Add some salt or 1 tsp soya sauce for flavouring
Ingredient:
- Chicken Thigh Meat
- Needle Mushroom
Prepare the ingredient:
1. Cut Chicken thigh meat into very thin and broad slices
2. Roll it up with needle mushroom
How to cook:
1. Heat up pan, add butter and pan fry the chicken mushroom roll until golden brown
2. Add in fruit vinegar and light soya sauce
3. Continue cooking until sauce is reduced
Ingredient:
- White king oyster mushroom
- Asparagus
- Prawn
Prepare the ingredient:
1. Prepare some chicken stock
2. Cut white king oyster mushroom into broad and thin slices
3. Boil some chicken with oyster sauce to cook mushroom slices briefly
4. Dry mushroom slices after cooking
5. Smash prawn until paste form, add in some salt and corn starch and smash to make it pasty
6. Coat mushroom slices with corn starch, spread shrimp paste over it
7. Add 1 piece of asparagus (cooked with chicken stock previously) and roll it up
How to cook:
1. Steam the mushroom asparagus roll for 5 mins
2. After steaming, cut the roll into smaller slices
3. Using the chicken stock, add some salt and sugar then thicken with starch solution
4. Add egg solution to create cloud like effect
5. Pour egg sauce over sliced mushroom and garnish with wolfberries
Ingredient:
- Dried Toufu (Tou Gan) *
- 4 Season Beans *
- Capsicum *
- Red Pepper
Prepare the ingredient:
1. Cut capsicum, red pepper and dried toufu into strips
How to cook:
1. Add oil to wok, fry dried toufu strip till golden brown
2. Use remaining oil to garnish garlic
3. Add in 4 season beans to stir fry and coat with oil
4. Add in capsicum and red pepper to continue stir fry, follow by dried toufu strip
5. Add 1 tsp of soya sauce and some pepper
* Ah Dear fav ingredient
Ingredient:
- Pork Shoulder
- Carrot
- Raddish
- Onion
- Tomato
How to cook:
1. Heat up oil and stir fry garlic
2. Add in pork shoulder cubes to stir fry, followed by sliced onion, carrot, radish and tomatoes
3. Add in 2 tsp of dark soya sauce, oyster sauce and pepper
4. Add water to thicken the gravy
5. Let the dish stew in the wok for 20mins
Ingredient:
- Broccoli
- White king oyster mushroom
- Red onion
Prepare the ingredient:
1. Cut white king oyster into slices
2. Cook broccoli in boiling water for 15s
3. Cut garlic and red onion into small fine bits
How to cook:
1. Heat oil and stir fry red onion and then follow by garlic
2. Add 3 tsp of oyster sauce to stir fry, followed by pepper
3. Add some water/ chicken stock to increase gravy volume
4. Add in sliced mushroom to cook
5. Pour the whole dish over cooked broccoli
