Crispy Garlic Egg Noodle

Crispy Garlic Egg Noodle.jpg
6 small rolls fresh egg noodles (wantan mee)
1 packet Prima Hainanese Chicken Rice Paste
10 cloves garlic – minced finely
6 cloves garlic – sliced thinly
(Heat enough oil till hot and deep fry minced and sliced garlics till crispy and golden, drain well on a kitchen paper towel).

3 tbsp garlic oil
2 eggs – lightly beaten
1 fresh red chilli – sliced

Seasoning Ingredients
1 tbsp light soy sauce
1 tsp oyster sauce

Shredded Ingredients
1 cup cabbage
1 cup carrot
1 cup french beans
1/2 cup red capsicums
2 tbsp chopped spring onions

1) Bring a pot of water to a rapid boil, scald noodles for about 30 seconds. Drain with a large wire mesh ladle and immediately plunge noodles into a basin of cold water for a few seconds. Drain well and place in a dish. Mixed noodle with 1 tbsp of garlic oil.
2) Heat 3 tbsp garlic oil in a wok, add in beaten eggs, stir till bubbly forms, add in shredded vegetables and saute over high heat.
3) Add in noodles, chicken rice paste and sauce ingredients, 1/2 of crispy garlics, toss well with a pair of chopsticks until noodles are well combined with the sauce.
4) Add in chopped spring onions and serve hot, garnished with balance of  crispy bits of garlic flakes and chilli strips.

Garlic Soy Sauce Prawns/Chicken

Garlic Sauce Prawns.jpg

Garlic Sauce Chicken

1/2 kg Medium large prawns
5 cloves garlic – minced finely

Seasoning Ingredients
2 tbsp dark soy sauce
1/2 tsp salt
Dash of pepper
1 tsp corn flour
1 tsp sugar

Sauce Ingredients
2 tbsp worcestershire sauce
2 tbsp dark soy sauce
1 tsp Kicap Manis
1 tbsp light soy sauce
1 tbsp Black Vinegar
1 tsp sugar
1 tsp corn flour
1 tbsp tomato ketchup
1 tbsp chilli sauce
30 ml water

1) Clean prawns and trimmed off feelers and marinade with seasoning sauce for 20 minutes.
2) Heat wok with 2 tbsp oil and pan fry prawns in batches till 3/4 cooked. Drained and set aside.
3) Mixed garlic with sauce ingredients and pour in the wok and bring to a boil. Lower heat and taste accordingly and adjust to your preference. Add in prawns and simmer till sauce thickens, transfer to serving dish and serve hot.

Chicken Breast Meat

As for chicken breast meat, flatten the meat  with a mallet and season with a bit of salt, corn flour, dark soy sauce, pepper and sugar for 20 minutes. Pan fry till 1/2 cooked and add to the sauce ingredients. (same as the prawns)

Steamed Fish With Spicy Garlic & Soy Beans Paste

Steamed Fish in Bean Sauce.jpg
Steamed Fish Head In Spicy Garlic Bean Paste.jpg                     Steamed Fish Head (without black bean paste)

1 fresh sea bass – butterfly
A handful of  of chopped spring onions and coriander leaves
1 red chilli – sliced thinly
1 tbsp sesame oil

Sauce Ingredients (combined together)
1 tbsp black bean paste
1 tbsp yellow soy bean paste
2 tbsp minced garlic
1 tbsp minced chilli (red chilli and chilli padi)
1 tbsp Hoisin sauce
1 1/2 tbsp plum sauce
1 tbsp white vineger
1 tbsp sugar
Dash of Hua Tiao Jiu

1) Make a few diagonal slits on each side of the fish. Place the fish on a metal plate/steaming plate. Spread the sauce ingredients all over the entire top of the fish.
Steamed over rapidly boiling water for 10-15 minutes (depending on the size).
2) Remove from steamer and garnish with chopped coriander leaves, spring onion and slice chilli. Heat up sesame oil in a small pan and drizzle over the fish.
3) Serve hot with rice or porridge.

Fried Fish With Crispy Ginger & Garlic In Black Vinegar Sauce

Black Pomfret in Black Vinegar Sauce

Crispy Black Pomfret With Crispy Ginger & Garlic

1 black pomfret/red snapper
150 g ginger – shredded thinly and deep fry till crispy
5 cloves garlic – minced and fry till golden & crisp

Sauce Ingredients
2 tbsp black vinegar
1 tbsp sugar
3 small rock sugar
3 tbsp light soy sauce
2 tbsp kicap manis
1 tbsp oyster sauce
50 ml water
1 tsp corn flour

1) Cleaned fish and cut some deep slices on both side of the fish. Rub lime all over the fish and season with salt, turmeric powder and corn flour for 20 minutes.
2) Heat oil in a wok and deep fry the fish till crispy on both sides. Drain and place on a serving plate. Place the crispy ginger and garlic on top evenly.
3) Bring sauce ingredients to a slow boil in a saucepan, Test taste and adjust accordingly. Pour the sauce over the fish. Serve hot.

Steamed Tofu With Garlic Mirin Sauce

Steamed Tofu With Garlic Mirin Sauce.jpg

1 block soft tofu/1 box silken tofu
3 cloves garlic – minced
2 tbsp vegetable oil

2 tsp roasted sesame seeds
2 tbsps bonito shavings/roasted seaweed strips
Sliced chilli (optional)
Lettuce leaves

Sauce Ingredients
11/2 tbsp soy sauce
2 tbsp mirin
1 tsp mushrooms granules

1 stalk spring onion, chopped finely

1) Heat oil in a saucepan and saute garlics till fragrant and crisp. Set aside to cool first.
In a mixing bowl. add soy sauce, mirin, crisp garlics and oil. Stir to combine evenly.
2) Steamed tofu in rapidly boiling water for 8 minutes. Drained and tranfer to a serving dish with lettuce on the side.  Pour sauce mixture over tofu. Garnish with spring onions and toppings.

Garlic Chilli Sauce

garlic chilli sauce

5 cloves garlic – roughly chopped
3 red chilli – roughly cut
15 chilli padi (add more if you more spicy)
2 tbsp Lingham Spicy Chilli sauce
3 tbsp tomato sauce
2 tbsp white vinegar
Juice of 1 lime
2 tbsp sugar
1 tsp salt
50 ml water

1) Combine all ingredients and blend until smooth.

As a dipping for fried popiah, prawn fritters and steamboat. Can also be used to accompany yam cake, pumpkin cake, (pls omit the tomato ketchup and add another 2 tbsp of water to the mixture, then blend.