Claypot Liver with Ginger and Spring Onion

claypot liver

200 g liver – washed and slice into evenly slices

2 stalks spring onion – cut into 2 inch in lengthwise
10 sliced ginger
2 cloves garlic – minced
2 tbsp sesame oil
8 slices ginger – cut into thin strips (fry till crispy and set aside)

Sauce Ingredients
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp Kicap Manis
50 -100 ml water
21/2 tbsp Chinese Red Wine (Ang Jiu)/ Shaoxing wine

1 tsp corn flour (mixed with 2 tbsp water)

1) Season liver with 1 tsp salt for 5 minutes- washed and soaked in 1/2 tbsp corn flour water for 10 minutes. Drain and set aside.
2) Boil a pot of water and add a bit of salt, add in the liver and off heat. Blanch briefly and then remove from pot with 15 seconds.
3) Heat claypot with 2 sesame oil till hot, add in ginger slices, white part of spring onion and garlic, saute till fragrant and lightly brown.  Add in liver slices, give it a quick stir and add in the sauce ingredients stir fry for 1 -2 minutes.
4) Add in spring onions and stir till spring onion become soft, thicken with corn starch. Adjust taste to your preference, cover and off heat. Topped with crispy ginger strips and serve hot.

Claypot Egg Tofu

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2 tubes Japanese Egg Tofu – cut into rings, coated with corn flour and deep fry till golden
(drain and set aside)

150 g chicken minced meat
100  g small prawns
(marinade with a bit of corn flour and salt )

2 cloves garlic – minced
1 egg – beaten lightly

5 long beans – cut into 1 inch in lengthwise
3-4 small baby corn – sliced diagionally
1/2 red capsicum – cut into cubes
1/2 can straw mushroom – halved
1/2 carrot – sliced

Sauce Ingredients
1 tbsp Hoisin Sauce
1 tbsp oyster sauce
1 tbsp Kicap Manis
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu
1 tsp chicken powder
Salt and sugar to taste
Dash of pepper
200 ml water

1 tsp corn flour – mixed with 2 tbsp water

1 tbsp chopped spring onions

1) Heat a claypot/wok with 1 tbsp oil and 1 tsp sesame oil, saute minced garlic till aromatic, add in minced meat and prawns, stir fry for a few seconds and add in the sauce ingredients. Add in vegetables except capsicum. Stir to mix evenly and bring to a boil. Lower heat and simmer  till vegetables is tender, adjust seasoning to taste (salt, sugar, pepper).
2) Finally add in capsicum and fried tofu. After 1-2 minutes, thicken with corn flour mixture. Turn off heat once mixtures comes to a boil, stir in egg and topped with chopped spring onions.
3) Serve hot with rice.

Dried Chick Ku Teh (Replica Bak Kut Teh)

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4 whole kampong chicken legs – chopped to bite size
(marinate with a bit of salt, pepper, soy sauce and corn flour)

8-10 lady fingers – sliced

10  dried chillies – halved
5 slices of ginger – cut into thin strips
1 dried cuttlefish – soaked and cut into thin strips
A handful  of salted threadfin fish – fry till crisp and set aside (optional)
2 crispy tau kee  (optional)
2 tbsp sesame oil

Sauce Ingredients
1 tbsp of oyster sauce
1/2 tsp of sugar
2 tbsp dark soy sauce
200-300  ml bak kut teh stock (boiled with 1 satchet of bak kut teh spices, 2 pods pf garlics and 500 ml of water)
(mix together in a bowl)

1) Deep fry marinated chicken pieces till golden, drain and set aside.
2) Heat a claypot with sesame oil till hot, add in soaked dried cuttlefish strips and saute till crisp, dish out and set aside. Add in ginger slices and dried chillies, saute till ginger is a bit golden. Add in fried chicken, stir to mix well and add in 1/2 of the sauce ingredients, stir to mix and bring to a boil. Lower heat , add in sliced lady fingers, tau kee and 1/2 of the fried cuttlefish, stir to combine well, covered and simmer for about 3 minutes or until the vegetables are soft and gravy is a bit dry, give a final stir (if you prefer more gravy add in the remaining stock) Taste accordingly and adjust to your preference.
3) Add in the crispy salted fish and remaining fried cuttlefish, covered and serve hot.

Claypot Curry Prawns Tang Hoon

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12 big prawns – washed , deveined and trimmed feelers
1/2 packet chicken curry paste
2 tbsp fish curry powder
2 sprigs curry leaves
4 shallots – sliced
2 cloves garlic – sliced
2 stalks lemongrass – bruised
3 red fresh chillies – halved
100 ml coconut cream
1.5 litre chicken stock

150 g tang hoon (glass noodle) – washed and soaked
Salt to taste
1 tsp sugar
1 tbsp light soy sauce

1) Heat claypot with some oil, add in curry leaves, lemongrass, shallots, garlics, chilli and saute till aromatic. Add in curry powder and paste and continue to stir fry till well mixed and oil separates. Add in chicken stock and bring to a boil. Add in tang hoon, and prawns. stir to mix and covered, simmer over low heat for 8 minutes.
2) Add in coconut cream and stir to combine well, add more water if it is too dry, season with salt, sugar, light soy sauce, adjust taste to your preference, give it a good stir and Continue to cook for 5 minutes.
3) Serve hot.

Claypot Brinjal With Minced Meat & Tau Cheong

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2-3 brinjal – cut into thick strips
150 g minced chicken meat/pork
3 shallots – minced
3 cloves garlic – minced
50 ml water (optional)

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

Sauce Ingredients
1/2 tbsp tau cheong
1 tsp dark soy sauce
1 tsp oyster sauce
1 tbsp light soy sauce
1 tsp shaoxing jiu
1 tbsp sugar
1 tbsp minced fresh red chilli

1) Deep fry brinjal for 2-3 minutes on high heat. Drain and set aside.
2) Heat oil in a clay pot /wok, saute minced onion and garlics till aromatic. Add minced chicken meat and stir fry till opaque. Add in sauce ingredients, brinjal and water (add more if you want more gravy). Stir to mixed evenly, covered and simmered for 3-4 minutes.
3) Serve hot with hot porridge or rice.

Spicy Soy Sauce Chicken (Taiwanese 3 Cups Chicken)

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Tawinese San Bei Ji 1
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3 chicken whole legs & 3 wings
(washed and marinade with some salt & corn flour for 20 minutes)

1 cup of basil leaves
7 slices of old ginger and 8 slices young ginger
6 dried chillies – cut into cube
4 cloves of garlic
2 stalks spring onion – cut into 21/2 inch in lengthwise
21/2 tbsp black sesame oil

2-3 tbsp Shaoxing wine
50 ml water (optional)
3 small rock sugar
1  tsp corn flour (mixed with 1 tbsp water)

Sauce Ingredients
21/2 tbsp light soy sauce
1 tsp fish sauce
1/2 tbsp Kicap Manis
11/2 tbsp dark soy sauce
1 tsp oyster sauce

1) Heat a claypot with sesame oil and saute ginger, white part of spring onion and garlic till aromatic. Add chicken and sear the chicken parts till golden brown on both sides. Add sauce ingredients, stir to mix evenly. covered and simmer over low medium heat for 8 -10 minutes. Open the cover and give a quick stir so as to enable the chicken parts to be well coated with the gravy. Put the cover back.
2) Pour shaoxing wine at the side of the cover (the wine will slowly drip into the claypot) and continue to simmer for another 5 -8 minutes till chicken is cooked through, thicken with cornstarch.  Add basil leaves and spring onions and stir well with the chicken.
3) Dish out and serve hot.

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Claypot Yee Mein with Zai Er

Clay pot Yee Fu Noodles Topped with Zai Er

1 packet Hong Kong Yee Fu Mee (crispy egg noodle)
100 g enoki mushroom – trimmed of the ends
3 dried shitake mushroom – soaked till soft and slice
1 small  can straw mushroom – halved
1 small can button mushroom – sliced
1/2 carrot – sliced
3 cloves garlic – minced (used 3-4 slices ginger for pure vegetarian)
4 pieces long cabbage – cut into 4 section (you use baby bok choy)
8 florets of cauliflower (optional)
250 ml water
Zai Er for topping
2-4 eggs
1 big claypot
1 tbsp potato starch (mixed with 2 tbsp water)

Sauce Ingredients
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp mushroom granules
1 tbsp vegetarian mushroom sauce
Salt & sugar to taste
A dash of pepper

1) Bring a wok of water to a boil, blanch cauliflower, long cabbage for 1 minutes, drained and set aside. Wash the Yee  Fu  Mee as per instructions on the package, drained and blanched in boiling water for 2 minutes. drained and set aside.
2) Heat oil in a clean wok and saute the garlics till fragrant. Add assorted mushrooms (except enoki mushroom) and stir fry for 1-2 minutes. Add carrots, sauce ingredients, water and bring to a boil. Lower heat, covered with lid and simmer till mushrooms and carrots are cooked (roughly 2 minutes).In the meantime heat up the claypot.
3) When gravy is ready (taste accordingly), thicken with potato starch and bring to a boil again. Place long cabbage, cauliflower at the bottom of the heated claypot, blanched yee mee and enoki mushroom on top. Pour the boiling gravy over the noodles, crack eggs in the centre and sides. Covered and let it simmer till eggs are cooked.
4) Off heat and serve immediately with Zai Er or other ingredients of your choice as topping.

Claypot Black Pepper Prawns With Vermicelli (Tang-hoon)


Black Pepper Prawns with Tang Hoon

125 g tang-hoon
12 medium prawns/2 mud crabs
4 cloves garlics – smashed with the back of the knife
2 stalks spring onion – section
2 stalks coriander stems/roots – section
1 big onion – sliced
5 dried chillies – cut in halves
2 red chillies
300 ml chicken stock
Some coriander leaves

2 tbsp black peppercorns – pounded finely
1/2 tbsp sichuan peppercorn – pounded finely
11/2 tbsp hua tiao jiu
11/2 tsp fish sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
11/2 tsp sugar
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tbsp tom-yam paste

1) Soak tang hoon till soft, remove and drained. Remove prawns whiskers and trim the legs. Slit the back of the prawns with a knife and remove veins, washed and drained. Coat with 1 tsp corn flour and set aside.
2) Heat 3 tbsp oil in a claypot, fry dried chillies, coriander stems, spring onions, garlics till fragrant. Add stock and seasoning, bring to a boil. Add tang hoon, prawns, stir to mix well, covered  and simmer over low heat until gravy is fairly dry. (add more water if you want more gravy). Taste accordingly.
3) Uncover the pot, garnish with coriander leaves and serve hot.

Chicken Porridge with Sweet Potato, Potato, Long Beans and Cabbage


250 g raw rice
100 g chicken breast meat/pork – minced coarsely
1000 ml chicken stock/water
1 stalk spring onion – chopped
Salt and pepper to taste

Pinch of salt
1/4 tsp light soy sauce
1/2 tsp corn flour

1 small potato – peeled and cut into cube
1 small sweet potato (orange colour) peeled and cut into cube
100 g cabbage – shredded coarsely
100 g long beans – chopped

1) Marinade chicken meat
2) Bring the chicken stock/water to a boil in a claypot. Put in the rice , potato, long bean and cabbage. Bring to a boil again under high heat. Lower heat to medium-low with the pot slightly uncovered. Continue to boil until rice starts to break up.
3) Add the sweet potatoes, cover the pot and continue to cook for about 15 minutes until the sweet potatoes are cooked through but still firm. Add the minced chicken meat and stir well until meat is thoroughly cooked. Stir and further break up the minced meat against the pot with the back of a ladle. Leave to cook for another 3 minutes.
4) Taste the porridge and adjust the seasoning if required. Ladle the porridge into a serving bowl and garnished with spring onions. serve hot.

Braised Tau Pok with Fish Paste-Stuffed Mushrooms

Braised Taufu Pok with Fish Paste Mushroom

5 dried mushrooms (soaked until soft)
2 slices ginger, shredded
1 shallot, sliced
6 florets each – broccoli and cauliflower (blanch in boiling water)
10 small taufu pok (fry in hot oil till crisp and brown)
150 g chicken/pork – sliced and marinate with a bit of cornflour
1 stalk spring onion – cut into 2 inch long
1 red chilli – sliced
1 tsp sesame oil
1 tbsp cooking oil
1 tsp corn flour mixed with 1 tbsp water

Seasoning Ingredients
1/2 tsp each – salt, sugar, pepper
1 tsp light soya sauce

Sauce Ingredients
300 ml chicken stock/water
1/2 tbsp dark soya sauce
1/2 tbsp vegetarian mushroom sauce
1 tbsp light soya sauce
1/2 tsp each – sugar, pepper

Fish Paste mushroom
300 g fish paste (I bought from the wet market coz lazy to make)
10 shitaki mushrooms (soaked until soft)
(Stuff mushrooms with fish paste and steam over rapidly boiling water for 10 mins)

1) Season mushrooms with seasoning ingredients for 15 mins.
2) Heat 1 tbsp oil in a wok and stir fry ginger and shallots until fragrant, then add the mushrooms and fry for another 1-2 mins. Remove and set aside. Stir-fry the broccoli and cauliflower for 1 min, remove and set aside.
3) Put mushrooms, chicken, taufu pok and sauce ingredients into the wok and bring to a boil. Reduce heat and simmer for 10 mins. Add the cauliflower, broccoli and fish paste mushroom and simmer for 2 mins longer.Thicken with cornstarch, sprinkle the sesame oil, red chilli and spring onion.