Sweet and Sour Fish Slice

Sweet & Sour Fish slice

Sweet and Sour Fish Slice

 

Ingredients
500 g fish fillet (Tioman) cut into 1 x 11/2 in piece
1 onion – cut into wedges
1/2 pineapple – cut
1 tomato – cut into wedges
2 tbsp each – red & green capsicum
2 cloves garlic – minced
1 egg white
Corn flour for coating

Seasoning Ingredients
1/2 tsp salt
1 pinch of pepper
1 tsp light soy sauce
1 tbsp corn flour
1 tsp ginger juice
1 tsp chinese rice wine

Sauce Ingredients
250 ml chicken stock
4 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp white vinegar
2 tbsp garlics chilli sauce
11/2 tsp sugar
1 tsp salt
1 tsp oyster sauce
2 tsp corn flour

Method
1) Season fish slices with seasoning ingredients for 20 minutes. Just before frying, stir in beaten egg white and coat thickly with cornflour. Set aside for 10 minutes.
2) Heat oil in a wok until hot and deep-fry fish slices until light golden brown. Drain and set aside.
3) Reheat  oil in a clean wok, add in onion, garlics, tomato, capsicum and stir-fry for 1 minute. Pour in the sauce ingredients, when it comes to a boil, put in the fish slices, stirring quickly to mix the sauce.
4) Dish onto serving dish and serve hot.

Stir Fry Hairy Gourd With Tung-Fen and Egg

Hairy Gourd.jpg

Ingredients
500 g hairy gourd
20 g tung-fen (soaked in water till soft) drain and set aside
1 tbsp dried shrimp – soaked till soft, drain and set aside
200 ml water
1 egg – lightly beaten
1/2 carrot – julienned
2 cloves garlic – minced

Sauce Ingredients
1/2 tsp chicken powder
Salt and pepper to taste
1 tsp light soy sauce
1 tsp oyster sauce

Method
1) Wash and scrap off the outer skin of the melon, cut into strips.
2) In a frying pan, heat oil over high heat. Add garlics and dried shrimp and stir fry till fragrant. Add melon,  and saute until soft for about 3-4 minutes.Add the tung-fen and water. Bring to a boil and simmer for 3 minutes. Add egg, season with sauce ingredients and briskly toss for 1 minutes to combine well.
3) Add a few drops of sesame oil and serve hot.

Fried Vegetarian Bee Hoon

vegetarian beehoon.jpg
Vegetarian Bee Hoon.jpg

Ingredients
400 g bee hoon
200 g beansprout
5 dried shitake mushrooms – soaked till soft and sliced into strips
200 g cabbage – sliced thinly
100 g french bean or baby beans – sliced
1/2 carrot – juvienned
1 handful of black fungus – sliced
1 tau kwa – cut into matchstick and deep-fried
1 packet of baby bok choy – washed and cut

Sauce Ingredients
3 tbsp light soy sauce
1 tbsp mushroom sauce
1 tsp sugar
Salt and pepper to taste
500 ml vegetable stock (1 knorr vegetable cube)

Crispy  ‘zai er’ (vegetarian mock goose)

Method
1) Soften bee hoon in warm water for 30 minutes till soft. Drain and set aside.
2) Heat oil in wok over high heat and add shredded mushrooms and carrots and stir fry till fragrant. Add cabbage, baby bok choy, french bean, bean sprouts, black fungus and sauce ingredients. Stir evenly and brais e over low heat for 5 minutes.
3) Add bee hoon and cook till water is absorbed. Add fried tau kwa, stir with a pair of chopstick to mix and coat well the beehoon with the vegetable and sauce.
4) Serve hot and top with crispy ‘zai er’.

Wonton Soup (Money Bag)

wonton soup
Ingredients
100 g minced chicken meat
100 g minced prawns
11/2 tbsp mashed tau kwa
1 tbsp minced mushroom
wontan skin (square)
2 bunches chye sim – cut into 3 sections

Seasoning Ingredients
1/2 tsp light soy sauce
1/2 tsp each – salt & sugar
1/4 tsp pepper
1 tsp corn flour

2 stalks sping onion – shredded roughly (to tie the wonton)

Stock Ingredients
1200 ml chicken stock (boil with ikan billis, chicken bones and fresh shitake mushroom)
Salt and pepper to taste
1 tbsp wolfberry
1 tsp sesame oil

Method
1) Mix meats, prawns, mushrooms, mashed tau kwa with egg white and seasoning ingredients and set aside for 30 minutes.
2) Put a teaspoon of the mixture in the centre of each wonton skin and dampen the edges with water. Fold in halfway to form a triangle. Pleat the edges towards the centre and tie the wonton with a piece of spring onion string. (money bag).
3) Steam wonton in rapidly boiling water for 8 minutes. Remove and place in a deep soup bowl. Scald the chye sim in boiling water for 1 minute. Drain and arrange around the side of the bowl.
4) Bring stock ingredients to a boil. Pour over wontons and vegetables and serve hot.

Crispy Pipa Tofu With Mixed Vegetables

tofu

Ingredients
11/2 tau kwa
100 g minced chicken meat
50 g minced fish meat
50 g minced prawns
3 dried shitake mushroom – soaked till soft and cut coarsely
1/2 carrot – chopped
1 egg white
1 tsp oyster sauce
1/2 tsp light soy sauce
1 tsp each – salt & sugar
pinch of pepper
1 tbsp corn flour

Mixed Flour for coating during frying
2 tbsp crispy flour
2 tbsp rice flour

Method
1) Mashed tau kwa in a large mixing bowl, add minced meat, prawns, fish, mushrooms, carrot and mix thoroughly with the rest of the ingredients.
2) Grease a chinese porcelain soup spoon with some oil, gently mould tofu paste into a shape of a pipa. With wet fingers, smoothen the surface.
3)Steam tofu for about 7 minutes, remove from steamer and drain the stock into a small pan to make stock for the vegetable.
4) Lightly coat tofu with mixed flour.(wait till the tofu has cool down). Heat oil in a wok on medium high heat and deep fry till golden brown. Drain and transfer to a serving plate.
5) Serve hot with chilli sauce or with vegetables sauce.

Assorted Vegetables Sauce Ingredients
1 tbsp each – green & red capsicum – cut into small cubes
1/2 carrot – cut into small cubes
1/2 corn kernels
2 shitake mushroom – soaked till soft- cut into small cubes
1 piece long bean – cut into small pices
2 cloves garlic – minced

Sauce Ingredients
Reserved sauce from the steaming
1/2 tsp each – oyster & mushroom sauce
30 ml water
Salt & pepper to taste
1/2 tsp corn flour + 1 tbsp water

Method
1) Heat wok with a tsp of oil and sauce garlics till fragrant. Add carrots, capsicums, shitake mushrooms and stir-fry for 2 minutes. Add corn kernels, long beans and reserved stock and water. Bring to a slow boil, season with sauce ingredients and thicken with cornstarch.
2) Drizzle sauce over tofu and serve hot.

 

Crispy Thai Fish & Prawn Cakes

Fish & Prawn cake

Ingredients
300 g fish – Tioman / batang Fish fillet)/you can buy ready fish paste from market – minced roughly
200 g prawns – deveined and minced roughly
2 long beans – sliced finely
4 pieces kaffir leaves – minced finely
1 tbsp red curry paste (add more if you want more spicy)
1 tbsp gula melaka
1 tsp corn flour
1 egg white
3 cups of cooking oil for deep frying

Method
1) Blend fish and prawns in a blender until it’s a paste.
2) Transfer to a large mixing bowl, add the rest of the ingredients (except the cooking oil). Use your hand , knead the mixture until it’s sticky enough to mould it into a disc about 2 inch wide.
3) Heat oil in a wok at a medium heat.Deep fry till golden brown on both sides. Drained on paper towels and serve hot with dipping sauce (cucumber salads) or Thai Chilli sauce .

Spicy and Tangy Cucumber Salad

cucumber salad

Ingredients
125 ml vinegar
2 tbsp sugar
1 tsp salt
1 tbsp crushed peanuts
1/2 cucumber – sliced
1/2 purple onion – sliced
2 chilli padi – sliced
1 stalk coriander – chopped

Method
1) Boil vinegar, sugar & salt together. Let it boil till vinegar stink evaporated.
2) Let it cool down before adding the cucumber, onion, chilli, coriander leaves and peanuts.

Braised Soy Sauce Chicken With Assorted Mushrooms

Braised Soy Sauce Chicken With Assorted Mushrooms

Assorted mushrooms

Ingredients
1/2 chicken – washed and cut into bite size

Seasoning Ingredients
1 tbsp light soy sauce
1 tsp corn flour
1/2 tsp salt
A dash of pepper

3 cloves garlic – sliced thinly
3 slices ginger
1/2 red and green capsicum – quartered
2 small tau kwa – cut into triangle and deep fried

Assorted Mushrooms
30 g oyster mushrooms
4 dried shitake mushrooms (soaked till soft)
4 fresh shitake mushrooms
20 g king oyster mushrooms

Sauce Ingredients (combined)
350 ml chicken stock
1 tbsp light soy sauce
1 tbsp each – oyster, mushroom & abalone sauce
A dash of 5-spice powder
1 tsp sugar
1 tsp sesame oil
1/2 tsp hua tiao jiu

Method
1) Washed and cut chicken into bite size and marinade with seasoning ingredients for 20 minutes.
2) Heat wok with oil and saute ginger and garlics till fragrant. Add in chicken and stir fry till crisp on both side – about 8 minutes. Add in assorted mushrooms and toss well. Add in combined sauce ingredients, tau kwa  and capsicum, briefly stir fry to mix altogether and bring to a boil.
3) Transfer to a heated claypot and simmer over low heat for 10-15 minutes. Thicken with cornstarch and mix well. Cooked for a further 1 minute and serve hot with piping hot rice or porridge.

Pomelo Salad With Shredded Chicken and Honey

pomelo salad.jpg

Ingredients
1 cup pomelo fresh – break into bite size
1 cup shredded chicken meat
1 cup shredded cabbage
1/2 carrot – shredded
1/2 big onion (red colour) – sliced
1/2 cup mint leaves
2 chilli padi – sliced thinly
1/2 tbsp fish sauce
Juice of 1 lemon
1 tbsp honey
1 tbsp gula melaka
1 tsp roasted sesame seed
1 tbsp roasted peanuts – roughly chopped

Method
1) In a deep bowl, place pomelo fresh, shredded chicken, cabbage, onions, carrot, mint leaves, fish sauce, honey, lemon juice, chilli padi and gula melaka. Gently toss using a pair of chopsticks. Taste accordingly and add more seasoning if needed.
2) Sprinkle with peanuts and sesame seeds. Transfer to a serving plate and chilled in the fridge  for 20-30 minutes before serving.

Fried Pumpkin Beehoon

Pumpkin beehoon.jpg
Fried Pumpkin Beehoon.jpg

Ingredients
400 g beehoon
3 shallots – sliced thinly
2 cloves garlics – minced
500 g pumpkin – shredded
120 g baby beans – head & tail remove and halves
4 dried shitake mushrooms – soaked till soft and sliced
3 tau kua – halved and deep fry, drained and/ sliced into strips
200 g bean sprouts
1/2 carrot – shredded
50 g cabbage – shredded
Spring onion for garnishing
Fried crispy onion
2 tbsp Benefit Coco Premium Coconut cooking oil

Sauce Ingredients
1/2 Knorr Vegetable cube
3 tbsp light soy sauce
1 tbsp kicap manis
1 tsp sesame oil
1 tsp pepper
2 tbsp mushroom sauce
250 ml water

Method
1) Soaked beehoon in warm water for 25 minutes , drained and set aside.
2) Heat oil in a wok, saute onion and garlics till fragrant, add mushroom, tau kwa, baby beans, cabbage, carrots and 300 g pumpkin. Stir fry for 2 minutes until soft and fragrant. Add sauce ingredients and  bring to a boil. Add the beehoon, stir with a pair of chopstick to combine well with all the ingredients. Continue to stir fry till beehoon is cooked through and soaked up the sauce. Add bean sprouts and mix evenly for 2 minutes.
3) Dish out and serve immediately. Garnish with remaining shtedded pumpkin and fried onions. Add fry eggs and chicken luncheon meat as side dish.