Steamed Egg with minced pork / muar otah

Ingredients
(Serves 2-4)
- 150g minced pork / otah (‘mashed’)
- 1/2 tsp vegetable/olive oil
- 1 carrot (but you’ll be only using some of it)

A) For the egg custard mixture
- 2 eggs
- 1/2 cup water or stock
- 1/2 tsp Chinese cooking wine
- 1/4 to 1/2 tsp light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for the minced pork (omit for otah)
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Chinese cooking wine
- a bit of Chinese white pepper
- 1/2 stalk spring onions, finely chopped (use the green upper part)

Directions
1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.
2) Preparing the egg custard mixture
i) Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a fine sieve.
3) Preparing the minced pork
i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.
ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.
iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any bubbles, “flatten” the surface gently with the back of a spoon.
4) Cover the dish with transparent food wrap or aluminum foil. (optional)
5) Steam the egg custard for about 15 mins. To test if the egg mixture is cooked, insert a stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.

Steamed tofu with prawn and vermincelli

Recipe
(Serves 2 to 3)
- 1 tube silken egg tofu, cut into 6 equal pieces
- 6 medium size fresh prawns, peeled keeping the tails intact

- 10g to 15g tang hoon/mung bean noodles, soaked and drained
- 1 spring onion, julienned
- crispy garlic and garlic oil (fry this first and set aside)

For the sauce
- 3 tbsp of light soy

- 1 tbsp of Hua Tiao cooking wine
- 1/2 tbps sugar
- dash of sesame oil
- dash of white pepper
- a little grated ginger

1. Soak glass noodles in hot water for 5 minutes and drain. Set aside. During this time, start heating up your steamer.

2. Peel prawns, make a slit on each prawn and pierce the tail through, making a little "prawn ball".

3. Drape small mounds of glass noodles over tofu, then top with a prawn ball.

4. By this time, your steamer should be bubbling hot and ready for action. Spoon some sauce over the prawns (no need to use up all the sauce if it appears too much) and place the dish in the steamer. Steam on medium heat for 5  minutes.

5. Top with julienned spring onions and crispy garlic, and drizzle with garlic oil liberally.

6. Ready to be served! Eat hot.
*Variation: Top tofu with Yifon golden mushroom

Ginseng black chicken soup

Ingredients
Serves 3-4

1 black chicken, chopped to small pieces

40g American Ginseng “Beards” 洋参须** (can replace with astragalus and dangshen)
1.6 litres of water
25g Huai Shan 淮山
8 red dates
1/2 tbsp wolfberries

* You can also substitute with 1/2 chicken or 250g lean pork, sliced thickly. Skip the blanching part (step 1 below) if using lean pork..

Directions

1. Blanch chicken pieces in a pot of boiling water for 5 minutes. Drain and set aside.
2. Place the blanched chicken and the rest of the ingredients (except wolfberries) into a pot with the water. Bring to a boil, continue boiling over high heat for 10 minutes.
3. Reduce heat to a lower flame and simmer for at least another 40 minutes (and longer if you can). Add wolfberries at the last 15 minutes of cooking. You can also slow cook, or use a thermal pot (or whatever you have) to prolong the cooking (at a gentle pace) to bring out the tastes. Add salt to taste.

Zha Jiang Mien

Ingredients (Serving 2 - 3)
: 150g ground meat
: Thin yellow noodle / Angel hair spaghetti (cooked and drained)
: Negi (This strips and chopped from1 green onion)
: Cucumber (strips)
: Shiitake mushroom (diced)
: Garlic & Ginger (diced)

Ingredients for seasoning sauce
: 2 or 3 tbspTenmenjan (Chinese sweet paste)
: 1 tspToubanjan (Chinese spicy paste)
: 2 tbsp soy sauce
: 2 tbsp sugar
: 1 tbsp chicken stock powder
: 3 tbsp sake
: 1 tbsp corn starch (dissolved in water)

1. Make sauce.
2. Add oil and stir fry ginger and garlic.
3. Add minced meat.
4. Add chopped Negi and shitake mushroom.
5. Add sauce. Mix well and make thickener.
6. Reduce heat and simmer the sauce.
7. Add sesame oil to the noodle.
8. Add meat sauce and garnish.

Sweet and sour pork

Ingredients (Serving 3-4)
Marinade
150-200g pork
1 egg, beaten
salt and pepper
1 tsp sake (optional)
1/2 tbsp soy sauce
1 tbsp cornstarch


2 green bell pepper, sliced in wedges/squares
1 red bell pepper, sliced in wedges/squares
1 onion, sliced in wedges
Canned Pineapple (keep juice)

Ingredients for sweet n' sour sauce
3tbsp rice vinegar
3tbsp sugar
1tbsp soy sauce
1tbsp ketchup
50ml pineapple juice / water

1. Deepfry pork till golden brown. Remove and drain.
2. Add oil. Add garlic.
3. Stir fry onion and add peppers.
4. Add sauce and bring to boil. Reduce heat to a simmer.
5. Add 1tbsp cornflour to 1.5 tbsp water and add to pan. Switch off the fire.
6. Add pork and pineapple and mix.

Teochew steamed fish

TEOCHEW STEAMED FISH

Ingredients
(Serves 2-4)

1 medium whole fish (such as white pomfret)-

6 slices of ginger
1 slice of ginger, cut to thin strips, as thinly as you can
1 red chilli, sliced
1 medium tomato, cut to small wedges
2 shiitake mushrooms, sliced thinly
80g salted vegetables, sliced thinly (roughly 1 to 1.5cm lengthwise)
1 salted plums, lightly mashed 
1 tbsp rice wine or mirin – optional
1 tbsp light soy sauce
3 tbsp water (adjust according)
spring onions (scallions), sliced thinly to wispy strips (to garnish, optional)

Directions
1. Place 2 slices of ginger inside the fish cavity. Place 4 ginger slices, half of the shiitake mushrooms and half of the salted vegetables to line the bottom of a deep plate.
2. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in the plate, on top of the earlier ingredients you added.
3. Drizzle light soy sauce and mirin over the fish. Marinate for 30 minutes.
4. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate.
5. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment
6. Garnish with spring onions strips and serve.

(adapted from noobcook's recipe)

Omurice

Ingredients for Omurice
(serves 2)

Rice:
130g Chicken (0.287 lb) diced
Salt & Pepper

1 Garlic Clove
1/4 Onion (70g / 2.47 oz) diced
4 Button Mushrooms (50g / 1.76 oz) sliced
1 tbsp White Wine (optional)
200g Tomato (0.441 lb) diced
1 tbsp Tomato Ketchup
1/2 Bouillon Cube (2.8g / 0.1 oz) optional
1 Bay Leaf
30g Frozen Green Peas blanched and seasoned with salt (1.06 oz) optional
Olive Oil, Salt & Pepper

280g Steamed Rice Cooked with Less Water (0.617 lb)
Egg mixture:
4 Eggs
2 tsp Dairy Cream (I put 1.5 tbsp fresh milk)
Olive Oil, Salt & Pepper
Garnishing:
Baby Salad Greens
Parsley
Tomato Ketchup

Rice:
1. Stir fry onion and garlic in oil.
2. Add chicken meat.
3. Add wine.
4. Add tomato and tomato ketchup and bouillion cube.
5. Add bay leaf and water. Reduce the sauce.
6. Remove bay leaf. Add salt and pepper according to taste.
7. Add rice. Mix evenly.
8. Remove on a plate.

Omelette:
1. Coat pan with oil.
2. Add egg mixture and stir quickly for 5s.
3. Swirl egg around.
4. Switch off fire.
5. Put rice on omelette.
6. Fold in sides of egg.
7. Flip on plate and garnish.

Easy stir-fried beef with onions

What you need:

500g beef (sliced)
1 big white/yellow onion (sliced)
1 bell pepper (squared) (optional)
Garlic (minced)
soya sauce
Pepper
Corn starch
Sesame oil

Method:

Marinate beef with soya sauce, sesame oil, pepper and corn starch.

Heat wok till very hot. Add oil.

Sauté onion till soft and add on garlic. Fry till fragrant and add vegetable.

Push aside the onions/garlic/vegetable. Add beef.

Briefly stir fry it. DO NOT WAIT TILL THE BEEF IS COOKED (learnt the 'tough' way).

Remove and serve hot.

Steamed fish fillet on kailan

Ingredients
(serves 4)

2 pack kailan
ginger/garlic/onion/spring onion (as desired)
200g white fish fillet (eg. cod)
salt
oil

marinade/sauce:
ginger sliced thinly
2tbsp light soya sauce
1/2 tsp sugar
1tbsp sesame oil
5 spice powder
1 tsp cooking wine (optional)

1. Make marinade. Marinade fish for 10min. Leave remaining sauce for later use.

2. Blanch kailan in boiling water. Add a dash of sugar (prevents bitterness) and salt. Run cold water. Drain and set aside for frying.

3. Add onion/ginger/garlic into wok with hot oil. Add kailan. Stir-fry for a few seconds and add a dash of water. Cover. After 10 seconds, stir-fry. Switch off gas for carry-on cooking for 20s. Arrange kailan on serving plate.

4. Steam fish for 6 min (depends on thickness of fish slices). Remove and arrange on kailan.

5. Scoop some remaining juices from steaming and combine with marinade. Drizzle over fish.

6. Garnish with spring onion. Fry cooking oil and drizzle over spring onion, observe a sizzle (cantonese style).

Steamed prawns in beer

10-15 king prawns                           ½ can beer

garlic                                                  butter

1. Split prawns lengthwise. Remove entrails. Trim feelers.

2. Boil beer. Simmer. Steam prawns for 5min. Remove excess liquid.

3. Fry garlic in butter and drizzle over prawns.

Singapore Chilli Crab

Ingredients

2 Mud crab, well washed and chopped into sections
2 brown onions and 2 cloves garlic, peeled and chopped finely (optional, 2 slices chopped ginger)
6 tbsp oil
8 finely chopped red chillies (alternatively use chilli sauce and reduce/omit vinegar and sugar)
½ tbsp vinegar
4 tbsp sugar
Belacan, thumb size piece (optional; orange juice;optional)
1 tbsp tomato paste + 0.5 cup tomato sauce (to taste)
400ml tomato puree (or 2 small finely chopped tomatoes)
4 tbsp light soy sauce (or 1tbsp oyster sauce)
½ tsp salt (omit if using tomato sauce without puree)
Water
2 eggs
Coriander leaves, to garnish

Preparation

Heat oil in a wok and add onion, garlic and chilli.

Add belacan and continue to cook until most of the liquid from the onions evaporates.

Add vinegar, tomato puree, tomato paste, sugar and salt.

Add tomato sauce, and light soy sauce.

Add crab pieces and continue to cook over high heat until shell turns red.

Add egg and stir through gently.

Garnish with fresh coriander leaves.

HAINANESE CHICKEN RICE (Serves 3)

[This recipe is for personal records only]

Ingredients:

• 2 chicken legs (deboned)

• 4 to 5 slices ginger

• 2 spring onion (shallot), sectioned

• 2&1/2 cups white rice, rinsed and drained well

• Half a bowl minced garlic

• Quarter bowl grated/minced ginger

• 2 bay leaves or pandan leaves tied in a knot

• Salt, to taste

• 2&1/2 cups chicken stock (double if soup is desired)

• Cucumber, few slices for garnish (alternatively, blanch baby pak choy and desired sauce topped with golden brown garlic)

Ingredients for chili sauce:

• 2 to 3 chilies (depends on how hot you like)

• 5 slices ginger

• 6 cloves garlic

• 3 Tbsp lime juice

• 4 Tbsp chicken stock

• sugar, to taste

• salt, to taste



Method:

1. Heat oil/chicken fat in wok, sauté minced garlic and grated ginger and salt until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.

2. Rinse chicken and drain well. Stuff spring onion and ginger in/on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.

3. To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.

4. When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.

Used :

1 cup = 250ml

1 Tbsp (tablespoon) = 15ml

1 tsp (teaspoon) = 5ml

Temperature = Celsius


Deboning chicken: http://www.youtube.com/watch?v=HKUoYoau8kE&feature=related