Assam Chilli Prawn & Pork Belly

 

Ingredient A:
1 inch tumeric, remove skin

80g Red chilli, remove seed, cubed

60g red onion, cubed

20g shallots, cubed

2 tbs oil for blending

Ingredient B:
2-3tbs oil for wok 

300g Prawns

150g pork belly

Ingredient C:

20pcs kariff lime leaves, remove centre stem

20g assam paste, add 2 tbs water and mix

Salt

Sugar

Method: 

1. Blend ingredient A together.
2. Add in oil and heat up wok.
3. Add blended ingredients to wok n slowly fry.
4. May need to add more oil.
5. Fry the chilli paste till red in color in low heat, keep stirring, takes about 15-25mins.
6. Add in kariff lime leaves.
7. Add in pork belly and prawn.
8. Add in rest of ingredients C to taste.

*** All ingredient is estimation, adjust according to your preference.

Hairy gourd mee suan (毛瓜面线）

This soup is very sweet naturally come from hairy gourd.

Ingredients:

9-10 slices of hairy gourd (about 1/4 of the gourd)

2 tbs minced meat, marinate with light soy sauce n pepper for 15mins

Chicken broth 

Coriander, chopped

2 tsp oil

Topping:

2 garlic sliced

1 tsp dried shrimps

Put garlic into small cup, pour oil just enough to cover it.

Microwave high for 1min30s

Add in dried shrimps n microwave together with garlic for 1min.

Method:

1. Add oil to wok.
2. Add in luffa gourd, fry till lightly brown.
3. Pour in chicken broth, boil for 10mins in low heat
4. Add in minced meat, roll to balls.
5. Add in mee suan, boil for 2-3mins and dish up.
6. Top with coriander and fried garlic/ dried shrimps.

Braised Pork Belly (Kong Bak)

Ingredients:

Pork belly 6 pcs (2 inch wide)

4 cloves garlic

2 shallots

1 star anise

1+1 tbs dark thick soy sauce

1 tbs light soy sauce

6 pcs rock sugar cube

1 tbs hua diao cooking wine

1 tsp five spice powder 

1 tbs oil

1 cup water

Method:

1. Boiled water, add in pork belly and boil for 5mins.
2. Rub five spice powder + 1 tbs dark soy sauce on pork belly and marinate for 20mins.
3. Heat up oil, add in sugar, when melt, add in the pork belly and coat with the cameralise.
4. Add in water and the rest of ingredients and braised for 1-1.5hrs.
5. I add additional 1/4 cup of water every 20mins, adjust accordingly.

Pig Stomach Soup (猪肚汤）

Ingredients:

300-400g pork ribs

1 big handful ikan bilis

2 tbs barley

1-2 carrot, chopped to big pcs

8 chicken feet

1 pig stomach, washed

1 tbs white pepper seed

4 garlic clove with skin, washed

1 sweet intestine (optional)

4 bowl water

Method:

1. Blanched the pork ribs and chicken feet (when water boiled, put all inside for 3mins and turn off fire). 
2. Boiled water, add in pork ribs and chicken feet.
3. After 10mins, add in the rest except sweet intestine.
4. Boil for another 10mins, add in sweet intestine and turn off fire.
5. Transfer the pot to thermal and leave it for 6-7 hours.
6. Salt or light soy sauce to taste when ready.

If using fire, after boiled turn to low fire and simmer for 2 hrs.

Add in sweet intestine in the last 20-30mins.

Tip for washing pig stomach

Trim off the white fats, turn over the stomach inside out. Apply 1 tbs oil + 2 tbs corn flour on the stomach, rub all over it. Wash it off.

Then apply 1 tbs salt + juice from 4 limes or 1 lemon, rub all over the stomach. Wash it off.

Blanch it with hot water and done!

Ngoh Hiang

Ingredients A:

2 portion minced meat (preferred fatty, pork belly)

1 portion prawn meat, chopped

1 portion fish meat

1 portion water chestnut, chopped

1 portion red onion, chopped

1.5 tbs oyster sauce

1.5 tbs light soy sauce

1 tbs corn flour

1 tbs tapioca flour

2 tsp pepper

1 tbs sesame oil

1 tbs sugar

1.5 tsp five spice powder

Ingredient B:

1 piece beancurd skin

Method:

1. Mix all ingredient A together and rest for at least 6 hrs.
2. Wrap it in beancurd skin and steam for 5mins.

Steam all n keep in freezer, 

Nonya Dumpling

Ingredients A:

1kg glutinous rice (soak with water 3-6hrs)

2tbs pork lard oil

2tbs pork lard, chopped

0.5tsp salt

0.5tsp msg

Ingredients B:

450g minced meat (prefer belly or leg, more fatty)

60g dried mushroom, diced

300g candid sugar (winter melon sugar candy)

10-12 garlic, finely chopped

15-17 shallots finely chopped

100g dried shrimps, pounded

Dried leaf (wash clean and soak overnight)

Condiments (adjust to own taste)

2 tsp five spices powder

5 tsp coriander powder

2 tbs dark soy sauce

1 tbs light soy sauce

1 tbs sugar

Dash pepper

Method: 

1. Fried garlic, onion, dried shrimps till fragrance.
2. Add in mined meat and mushroom.
3. Add in all condiments, adjust to taste accordingly.
4. Add in candid sugar
5. Dish out and leave in fridge for at least 4 hrs or overnight.

1. Drain out all water from rice.
2. Add the rest of ingredients A and mixed together. 
3. Scoop 1tbs rice to the leaf
4. Add 2 tbs meat to the fillings.
5. Add 1 tbs rice to the fillings and close up the dumpling.

Homemade Crispy Roast Pork

Ingredients:

500g pork belly

1/2 tsp five spice powder

2 tbs sea salt

1-2 tbs vinegar

Method: 

1. Wash and dry pork belly at least 3hrs in room temperature or dry in fridge overnight.
2. Poke the skin throughout with skin pricker or something sharp.
3. Rub salt and five spice powder on the meat.
4. Preheat oven at 200degree.
5. Bake for 20mins.
6. Brush vinegar on top of the skin and turn the function to upper grill for another 5mins.
7. The skin will start to cracking and blister all over.
8. The skin must be slight charred or charred to make sure the skin is crispy.
9. Bring it out and use a serrated knife to scrap off the charred bits.
10. Let it rest for 15mins before chopping it to serve.

Japanese Pull Pork Curry

Ingredients (Serve 6-7):

500g Pork shoulder, cut into 1.5 inch block

7 small potatoes, cubed

4 carrots, cubed

3-4 red onions

4 Japanese curry cubes

2 tbs vegetable oil

3 cup water, just enough to cover the pork (it varies based on individual pressure cooker)

Method:

1. Add in pork, water covered the pork and cook in pressure cooker for 30 mins.
2. In another pan, heat up and add oil, fried onion till fragrance.
3. Add in carrots and cook for 2-3 mins.
4. When pork is ready, wait for about 10 mins for natural release.
5. Lightly smashed the pork, it will separate easily. 
6. Add in onions, carrots, potatoes, curry cubes, cook in pressure cooker for another 10 mins (big fire, then turn to medium fire).
7. When done, release, stir and serve.

Hainanese Pork Chop

Ingredients:

400g pork loins, sliced (0.5cm width)

2-3 red onions, cut into wedges

1 tomatoes, cut into wedges

15-16 soda cream crackers, crushed to small bits

0.5 cup frozen green peas

2 garlic, chopped

1 big potato, cut into wedges

Seasoning (marinate for 2hrs):

0.5 tsp salt

1 tsp oyster sauce

1.5 tbs sugar

1 egg

Gravy:

1 tsp salt

1 tbs Lee & Perins sauce

1 tbs HP sauce

2 tbs oyster sauce

1 tsp sesame oil

4 tbs ketchup

3 tbs sugar

1 tsp chilli sauce

dash of pepper

1-1.5 cup water (adjust to own taste)

Method:

1. Deep fried potatoes till golden brown. Dish up.
2. Coat pork chop with bread crumbs and deep fried till golden brown and dish up.
3. Pour 2 tbs oil, heat up and add in onions.
4. When onions slight brownish, add in garlic and green peas.
5. Then add in tomatoes and gravy.
6. When boiled, turn off fire and pour over the potatoes and pork chop.

Bak Kwa

Ingredients:

1 kg minced meat (pork belly or twee bak)

200g sugar

2 tbs light soy sauce

1 tbs Hua diao wine

1 tbs oyster sauce

1 tsp dark soy sauce

1/2 tsp five spice powder

dash of pepper

3 tbs honey

Method:

1. Mix all ingredients together and store in fridge for at least 2 hrs.
2. Place half the mixture to baking paper, cover with clingwrap and use a rolling pin to roll it flat.
3. Place it on baking tray and bake for 20 mins at 79-80 degree.
4. Remove it from oven, cut it to desired shape and grill it at 240 degree for 7-8mins.

*** First round bake use low heat to dry the meat. Too high heat will cause the meat to shrink.
Check five spice powder still smells good, too long will cause it lose its flavour.

Vege Rice (菜饭)

Ingredients (Serve 4):

200g Pork belly

2 cup Cabbage

2 tbs Shallots

1 tbs Dried shrimps

1 tsp oyster sauce

Pepper to taste

Light soya sauce to taste (approx. 3-4 tbs)

2 tbs oil

2 cup raw rice (rice cooker measuring cup)

2 cup water (rice cooker measuring cup)

 

Method:



1. Heat oil, add in pork belly. Fried till all cooked.
2. Add in shallots, dry shrimps. Fried till golden brown.
3. Add in cabbage and simmer for 5mins.
4. Add in raw rice, keep stirring for 5mins.
5. Add in oyster sauce, pepper, light soy sauce and water. Simmer for 5mins.
6. Dish up and place it in rice cooker and cook as per normal.



Bolognaise w/ portobello spaghetti

Use the same recipe for bolognaise sauce here.

Mushroom: Portobello and brown mushroom

Method:

1. Heat pan, pour olive oil.

2. Add in all mushrooms.

3. Add in some white wine, sprinkle some salt.

4. Stir for around 3mins when white wine is almost absorb into mushroom, turn off heat and done!

Foolproof Standing Rib Roast

Ingredients:

2kg standing rib

1 tbs House seasoning

Method:

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from here.

Fried beef with Kailan

 Ingredients A:

300g sliced beef

1tbs corn flour

1/2tsp baking soda

1tbs soy sauce light

dash of pepper

1tbs oil

Ingredients B:

 Fried garlic sliced for garnish

Kailan

2tbs oyster sauce

1tsp sugar

1tbs chinese wine (花雕酒）

1tbs cooking oil

Method:

1. Mixed ingredient A and marinate for 20mins.

2. Poached Kailan for 3mins and dished out.

3. Boiled a pot of water, pour in beef and turn off fire. Dished up.

4.  Heat wok, add in oil.

5. Pour in beef, oyster sauce, sugar, chinese wine.

6. Quickly fried for 2-3mins and top on the kailan.

Irish Beef Stewed

 

Ingredients:

(served 2)

 

(a)

Beef chunk 200g (Beef brisket optional)

1 big onion, sliced

1 carrot, cut into cube

1/2 raddish, cut into cube

1 tsp dry thymes

1/2 tsp dry oregano

1 bay leaf

dash of salt

dash of pepper

1 can guiness stout

1/2 cup red wine

 

(b)

4 russel potatoes

1 cup whipped cream

50g butter

salt

pepper

 

 

 Method for (a):

1. Apply dash of salt on beef.
2. Brown the beef both sides.
3. Put all ingredients in (a) to a pressure pot. Cook for 25mins. If normal pot, let it simmer for more than 1.5 hour. Timing varies depends how tender you want the beef to be.
4. I like to leave it in fridge overnight, heat up and eat it next day will taste better!
*If prefer the gravy to be thicker, add in corn flour mixture (1tbs corn flour + 1 tbs tap water) when boiled.

Method for (b):

1. Skinned potatoes and boiled it in a pot of water for 20mins.
2. Mashed the potatoes, add in butter, whipped cream, salt and pepper.
3. Mixed well and served.

 

 

 
 

 



Glutinous Rice

Ingredients:
300g pork belly sliced
300g glutinous rice
Chinese parsley
150g dried shrimps
100g shallots
Pepper
2-3 tbs Light Soy sauce
Oil


Method:

1. Fried Pork belly, dished out.
2. Fried shallot till golden brown. dished out.
3. Fried dried shrimps, add in the rice, light soy sauce, pepper.
4. Add in the Pork belly, shallots, stirred evenly.
5. Pour all ingredients to rice cooker, add in some water (200ml). start to cook .
6. When cooked, if the rice is too hard, add in abit of hot water stirred, covered again for 5mins.

Wanton Soup

Ingredients 1:

150g minced pork
3 chopped water chestnut
Dash of pepper
1 tsp sugar
1 tsp oyster sauce
1 tsp light soy sauce
Pound- 2 small sole fish (place it in oven for 7-8mins OR microwave for 1min on high)
Wanton skin

Ingredients 2:

1 handful ikan bilis
1 handful dried soy bean


Method:

1. Add ingredient 1 together and placed it in fridge for an hour .
2. Bring out and put it in wanton skin. approx, 1cm mixture in 1pcs wanton skin.
3. Wrap it all up.
4. Boil a pot of water, when boiled add in wanton.
5. It is done when the wanton floated up. Dish up.
6. Boil ingredient 2 for 20mins.
7. Add in 1/2 tsp sugar.
8.  Drain away the ikan bilis.
9. Add in the wanton into the soup and is done!

Ipoh Hor Fun

Gravy for Hor Fun:
(Serve 2)

Ingredients:
5 big dried chinese mushroom
2 cup water
1 tbs oyster sauce
1 tsp light soy sauce
1 tsp sugar
dash of sesame oil
Starch (1tbs corn flour + 1 tbs water)


Method:

1. Boil the ingredients (dried mushroom, water, oyster sauce, light soy sauce, sugar) together for 30mins on slow fire.
2. After 30mins, add in starch and stirred evenly.
3. Once boiled, turn off fire and add in dash of sesame oil.

For the Deep fried Dumpling, use the same recipe for Wanton.
Instead of boiling the wanton, deep fried it.

Hamburger beef patties

Ingredients:
(serve 4 patties)

500g Minced beef
1 tbs Corriander powder
1 tbs Lee & Perrins sauce
1 tsp Black pepper
1 tsp sugar
1 egg
1.5 tbs plain flour
1 big onion chopped
1 tsp salt
1 tbs honey mustard (optional)

Method:

1. Mix all ingredients together and marinade for 2 hours.
2. Make into 4 patties, each about 1 inch thick.
3. Unused patties can be stored in the freezer. Separated each pattied with a plastic layer.

Lu Rou Fan (braised pork rice)

Ingredients:

500g pork belly
1/2 cup garlic
1/2 cup shallots
2 stalk spring onions

1 slice ginger
1-2 tbs rock sugar
1tsp five spice podwer
1/2 cup shaoxing wine
1/3 cup light soy sauce
2tbs caramelised sugar(糖色) (instructions in 'Comments' section)
1 tbs peanut butter (optional if you prefer more thick texture and robust flavor)
Water just enough to cover the meat

Directions:

§ Sauté garlic and shallots with oil in a pot until slightly brown.
§ Add in ginger and continue frying until fragrant.
§ Add in meat and five spice powder, fry for a bit.
§ Add in caramelised sugar and mix to coat the meat.
§ Mix in mushrooms, eggs, spring onions, Shaoxing wine, soya sauce, rock sugar, peanut butter and enough water to cover all ingredients.
§ Bring to boil and leave to cook under low heat for 1-2 hrs until meat is tender.
§ Add more soya sauce if not salty enough.
§ Fish out spring onions if you don't want to eat them.


Comments:

The caramelised sugar gives the dish a reddish brown colour instead of the normal dark brown colour you see when light/ dark soya sauce is used.

Can use the same amount of oil to 'fry' more sugar. This can be kept for future use.Do not attempt to lick or try the caramelised sugar once removed from heat, the boiling point of oil is very high and will burn you!

The caramelised sugar will start to harden when it cools, so use it straightaway. 

Ingredients:

1-2 tbs white sugar/ rock sugar
1 tbs oil

Directions:

1. Heat up oil under medium heat. Add in sugar and leave it to melt.
2. Reduce to low heat when sugars start to melt. Will be a bit clumpy for rock sugar at first.
3. Keep stirring when sugar is fully melted.
4. Cook until dark brown/ brownish red. At this point, large bubbles will form. Remove from heat.