Drunken Noodle

Pad Kee Mao (Drunken noodles)

Ingredients:
2 tbs chopped long bean

2 tbs chopped kai lan

2 tbs mince pork (seasoning with pepper, light soy sauce, 1/2 tsp corn flour) for 10-15mins

1 tsp garlic

Seasoning:

1 tbs thai fish sauce

1/2 tbs oyster sauce + 1/2 tbs water

1 tbs rice wine

Method:

1. Fried veg, garlic with oil.
2. Add in horfun, fish sauce and oyster mixture.
3. When almost done, pour in the rice wine with high heat.

Tips: Do not fried the hor fun too long, it will become soggy n sticky.

Chye Poh Horfun

Chye Poh Horfun

Ingredients:

3-4 tbs baby kailan chopped

1 tsp garlic chopped

2 tbs chye poh (dried raddish)

Seasoning:

1-1.5 tbs fish sauce

Method:

1. Fried garlic n chye poh, add in vegetables.
2. Add in hor fun, fish sauce, turn to low heat to slowly char the horfun.
3. Dish n serve.

Chinese Style Mee Goreng

Ingredients:

Prawns

1 big pcs fish cake, sliced

Vegetables and cabbage

Scallops

1 big onion, sliced

1 garlic, chopped

3 eggs

Yellow mee (2 serving)

Gravy:
3 tbs chicken stock

1 tsp dark soy sauce

1 tbs light soy sauce

1 tbs oyster sauce

1 tbs sugar

1 tbs chilli sauce

1 tbs sambal chilli

3 tbs ketchup

1 tbs shao xing wine (optional)

Method (3 serving):

1. Fry egg quickly till half cooked and scoop up.
2. Fry onion till fragrance, add in garlic and fish cake.
3. Then add in seafood and veg, noodles.
4. Stir in gravy mixture. eggs and served.

Grilled Terriyaki Chicken

Ingredient (A):

4 pcs thigh

2 tbs mirin

2 tbs sake

1.5 tbs sugar

1.5 tbs light soy sauce

1 tsp sesame oil

0.5 tbs oil

(B)

1 tsp corn flour

1 tsp water

(C)

pinch of sesame / black sesame

1. Mix all ingredient and marinate for 1-2hr
2. Heat up pan, add in oil.
3. Put in chicken and cook for 1-2mins ,covered.
4. Remove cover, and put into preheat (200degree) oven for 5mins.
5. Meanwhile, heat up the rest of the marinate sauce n a small milk pan, when bubble add in the mixture of corn flour, stir and turn off heat.
6. Bring out the pan from oven, pour the terriyaki sauce oven the chicken and sprinkle with sesame seeds and serve. 

Steam lala with cabbage

Ingredients:

25pcs lala

4-5 big leaves of cabbage (briefly sliced)

100ml water

Method:

1. Place cabbage on wok/ pan, then add lala on top of cabbage.
2. Pour water on it.
3. Turn on big fire and steam till all clams open.

Recipe adapt from James. 

Seasoning my carbon steel wok

Just bought 2 new wok from kitchenware.

10" wok with handle $20

16" wok with side handle $20

Firstly I briefly wash the wok with soap and heat up with high heat.

The wok will turn extremely black with a smell and gradually turn into grey.

The patina will slowly formed.

Next, I sprinkle a fair bit of salt on to the back of the wok. Learn that from the video in youtube but not sure whats the reason behind that....

Then quickly wash it off again with steel scrub and soap.

Heat up again with high heat.

Pour in some cooking oil, quickly rub evenly with kitchen towel.

Turn off the heat. Do not stay on this process too long as it will leave a oil stain.

Voila! the seasoning of wok is done.

You can see the difference of the tone of both wok now.

Onsen Egg

Ingredients:

1000ml water

200ml water

2 medium eggs (67g)

Method:

1. Boil 1000ml water, turn off heat.
2. Add in the 200ml water.
3. Add in eggs slowly into the water, time for 17mins.
4. Remove and served.

Original recipe from here.