Nonya Bakwan Kepiting (Minced meat and crab meat ball)

Bakwan Kepiting.jpg

Bakwan Kepiting 1.jpg

Ingredients (A)
100 g fresh crabmeat or frozen
150 g minced chicken/pork
100 g minced prawns (optional)
1 tbsp cornflour
1 tbsp chopped spring onions
1/2 egg whites
Salt and pepper to taste

Ingredients (B)
100 g shredded bamboo shoots
100 g shredded turnip aka bangkuang/jicama
50 g tang hoon  – soaked
1.8 litre broth (from chicken bones and ikan billis)
1 tbsp fried shallots slices

Some coriander leaves for garnishing

1) Mix ingredients (A) in a mixing bowl till well combined. Shaped into small balls and drop into boiling broth. Cook till done/
2) Add in bamboo shoots and bangkuang, tang hoon, salt and pepper to taste. Bring to a boil again.
3) Serve in a deep soup bowls. Garnish with coriander leaves and fried shallots.

Braised Tau Kee With Minced Chicken Meat and Mushrooms

Braised Tau Kee With Minced Chicken Meat and Mushrooms.jpg

Braised Tau Kee With MInced Chicken Meat.jpg


2-3 pieces tau kee (fried bean curd stick) cut into 21/2 inch in lengthwise and soaked in hot water for 5 minutes – drained and set aside
1/2 cup black fungus – soaked in water till soft
8 pieces small shitake mushrooms – soaked in water till soft
12 pieces dried lily buds – soaked till soft and tied into knot
120 g minced chicken meat/pork (season with a bit of salt and corn flour)
6 cloves garlic

50 g tung fen (glass noodle) soaked in water till soft
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
400-500 ml chicken stock
1 tsp sesame oil
1/2 tsp white pepper

1) Heat oil in a wok and saute garlic till a bit brown, add in minced meat and fry till opaque, add in mushrooms and stir fry for 5 minutes till aromatic.
2) Add in black fungus, dried lily bud, tau kee and sauce ingredients. Bring to a boil, transfer to a heated claypot,  cover, and simmer over low heat for about 20-25 minutes.
3) Add in the tung fen and cook for another 8 minutes. Thicken with corn starch and stir to well combined. Taste accordingly and adjust to your preference.

Claypot Brinjal With Minced Meat & Tau Cheong

Clay pot Brinjal With Minced Meat & Tau Cheong.jpg

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.

Stir Fry Potatoes With Minced Meat

Stir Fry Potatoes With Minced Meat.jpg

3 potatoes – sliced
1/2 carrot – sliced
1/2 red capsicum – cut into strips
1 tbsp pickled lettuce -cut coarsely
2 tbsp green peas
120 g minced chicken/pork
1/2 big onion – sliced
3 cloves garlic – minced

Seasoning Ingredients
1/4 tsp of salt
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp corn flour
pinch of pepper

Sauce Ingredients
1 tbsp light soy sauce
1/2 tsbp dark soy sauce
1 tbsp oyster sauce
80-100 ml water
1 tsp Knorr All -In-Seasoning powder
1 tsp sugar

1) Marinade minced chicken with seasoning ingredients for 20 minutes.
2) Heat oil in wok and saute garlic and onion till fragrant. Add minced chicken and stir fry till opaque. Add potatoes, carrot and sauce ingredients.
3) Covered and simmer over low heat for 8-10 minutes or till potatoes are soft. Add in green peas, capsicum and gently stir and toss briefly for 3 seconds. Add more water if wants more gravy and adjust taste accordingly.

Steamed Tofu With Crabmeat & Tang-Hoon (vermicelli

Steamed Tofu With Crabmeat & Tung-fen.jpg

1 big firm tofu
250 g Nai Bai (blanched in boiling water with salt, sugar and oil for 2 minutes) drained and set aside)
1 tbsp shredded carrot
2 pcs dried shitake mushrooms (soaked till soft and chopped coarsely)
3 tbsp crabmeats
10 g tang hoon (soaked till soft and cut into 1 inch in lenght-wise)
1 tsp corn flour
1/2 egg white
1 tbsp wolfberry
1 tbsp minced garlic

Seasoning ingredients
Salt to taste
1 tsp mushroom granules
pepper to taste
1 tsp corn flour
1/2 tsp Knorr All in seasoning powder

Sauce Ingredients (Gravy)
1 tbsp oyster sauce
1 tbsp mushroom sauce
1 tbsp abalone sauce
1 tbsp light soy sauce
Pepper to taste
50 ml water
11/2 tsp corn flour (mixed with 1 tbsp water)
( Heat 1 tsp oil in a saucepan and saute garlics till fragrant, add sauce ingredients and bring to a boil. Once sauce thickens, off heat.)

1) In a mixing bowl, mash tofu with a fork, add in carrots, mushrooms, tang-hoon, crab meat, egg white and seasoning ingredients. Blend well and pack the mixture firmly into a steaming bowl.
2) Steamed over rapidly boiling waterm for about 20-30 minutes. (mixture will become firm). let it cool for 15 minutes before un-moulding.Run a butter knife around the edge. Cover with a plate and turn upside down. Gently shake it until tofu comes off.
3) Garnished with blanched vegetables (of your choice) and ladle gravy over it. Topped with wolf berry and serve hot.

Dried Assam Pedas Petai With Meat (Sliced & Minced Meat)

Dried Assam Pedas Petai.jpg

1 packet petai (washed and halved)
200 g minced chicken meat
200 g chicken breast meat – sliced thinly
(marinade meat with 1/2 tsp salt and 1 tsp corn flour)
2 sprigs laksa leaves (daun kesom)
1 big red onion – sliced
3 chilli padi – bruised
Salt & sugar to taste
50 ml water
4 calamansi juice/1 tbsp tamarind paste (mixed with 2 tbsp water

Blended Ingredients
6 shallots
3 tbsp chilli paste
3 fresh red chillies
1 inch belacan
1/2 inch galangal
1 tbsp dried shrimp (soaked till soft)
1 tsp oil

1) Heat oil in a wok and saute blended ingredients till aromatic, add meat and stir fry till opaque. Turn heat to medium and season with salt, sugar. water and laksa leaves and continue to stir fry for 2 minutes.
2) Add petai, onions and calamansi juice and briefly toss  for 3 minutes till onion is soft and gravy is a bit dry. Dish out and serve hot.

Fried Tofu Topped With Minced Meat & Mix Vegetables

Fried Tofu

2 square soft tofu (from wet market) – quartered & coated with a sprinkle of corn flour
1 stalk spring onion – chopped
1/2 red chilli – sliced
150 g mixed vegetables
100 g minced meat (chicken/pork)
2 cloves garlic – minced

Marinate sauce
1 tsp each – light soy sauce and oyster sauce
1/2 each – salt, pepper, corn flour
1/2 egg white
1 tsp sesame oil

Sauce Ingredients
1 tbsp light soy sauce
1 tsp abalone sauce
1/2 tsp dark soy sauce
1 tsp chicken powder
1 tsp corn flour (mixed with 1 tbsp water)
100 ml water

1) Season minced meat with marinade sauce for 10 minutes.
2) Heat oil in a wok and deep fried coated tofu till golden brown. Drained and arrange on serving plate.
3) Reheat oil in same wok and saute garlics till fragrant. Add minced meat and stir fry till opaque, add in mix vegetables and sauce ingredients and continue to toss till cooked. Thickened with corn starch and simmer for 2-3 minutes over low heat.
4) Remove and pour it on top of the fried tofu. Garnish with chopped spring onions and red chilli. Serve hot.