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.

Glutinous rice

Ingredients:

5 small dried mushroom (soaked in 2 cup warm water)

2tbs dried shrimps

3 garlic chopped

6-7 shallots sliced

1cm strip Pork belly sliced (marinate with pepper and salt)

1.5 cup glutinous rice

2-3 tbs peanuts (roast for 10mins)

Seasonings:

1tsp dark soy sauce

1.5 tbs light soy sauce

pepper

1tbs oyster sauce

Method:

1. Pour oil just enough to soak in shallot (in a cup) and put in microwave for 2m30s-3mins. Oil cannot be too much or it will take much longer.
2. Turn on rice cooker, add in dried shrimps and garlic, and the oil from shallot to fry.
3. When fragrance is out, add in pork belly n fry.
4. When cook, add in glutinous rice, peanut and shallots, stir and mixed.
5. Add in mushroom water, seasonings and press cook again.
6. Top with corriander (optional) and served.

Fish Soup/ Fish Porridge

Ingredients:

Batam Fish (thin slice)

Sole fish 3 pcs (break into few pcs)

1 handful of ikan bilis

2 tbs dried soy bean

4 cup water

pepper

fish sauce

1 tsp tang choy (冬菜）

2 garlic (slice/ chopped)

1 tsp oil (or just enough to cover the garlic)

Method (2 servings):

1. Soak sliced fish in salt water (1tsp salt + water + 1tsp corn flour) for 20mins.
2. Boil ikan bilis,  soy bean and water, when boiled lower heat and simmer for 30mins.
3. Put garlic and oil in a small ceramic cup, heat up in microwave for 2m (this will be based on individual microwave). The garlic will turn slight brown, add in sole fish, stir and mix together with garlic and heat up another 30s.
4. Drain out the ikan bilis broth, and boil the broth in another pot.
5. Drain out the water in the fish and add it into the pot.
6. Cook for 2-3mins. add in pepper and fish sauce if desired
7. Turn off the heat.
8. Pour out the soup in 2 bowls, add in tong choy, sole fish and garlic and serve.

If for fish porridge, pour the soup on to rice and serve.