Stir Fry Chye Sim With Prawns

stir-fry-cai-xin

Ingredients
300 g Chye Sim
100 g small prawns – washed and shelled
2 cloves garlic – minced
2 shallot – sliced thinly
1 tsp corn flour – mixed with 1 tbsp water

Sauce Ingredients
1 tbsp oyster sauce
1 tsp Maggi chicken powder
Salt to taste

Method
1) Rinse and cut the chye sim, separate the stem and leaves.
2) Bring a pot of water with oil and salt to a boil. When it boils, add in the  stem and leaves of the chye sim and blanch for about 10 seconds. Drain and rinse with cold tap water. Set aside.
3) Heat 1 tbsp of oil in wok till hot, saute minced garlic and shallots till fragrant, add prawns and stir fry for 1 min. Add in the chye sim and sauce ingredients, toss briskly over high heat to mix evenly for about 1 minute.
4) Thickened with corn starch and serve hot.

Vegetarian Stir Fry Brinjal & Tau Kwa

Vegan Stir Fry Brinjal & Tau Kua.jpg

Ingredients
2 small tau kwa – cut into strips and coated with corn flour (deep fry and set aside)
3 brinjal – cut into strips /cubes (your preference) – deep fry in hot oil till 1/2 cooked, drain and set aside
2 tbsp vegan lard – deep fry till crispy (can be bought from vegetarian store)
2 tsp shaoxing jiu

Sauce Ingredients (combined together)
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp hot bean sauce
1 tsp corn flour
1 tsp mushroom granules
50 ml water

Minced Ingredients
3 cloves garlic – optional)
6 slices ginger
1 fresh red chilli (optional)

Method
1) Heat oil in a wok and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Add in brinjal, tau kua ,stir to mix evenly and simmer over low heat till sauce thickened and coats the brinjal and tau kua . Drizzle the shaoxing jiu around the wok and toss briskly.
2) Dish out to serving plate and topped with crispy vegan lard.

Stir Fry Meat With Potato & Pickled Lettuce

Stir Fry Meat With Potato & Pickle Lettuce.jpg

Ingredients
2 pieces chicken breast meat – sliced thinly (season with a bit of salt and corn flour)
1 big potato – sliced thinly (pan fry till golden brown)
1 can pickle lettuce (I use Narcissus brand)
2 stalks spring onion – cut into 2-5 cm in lengthwise
6 slices ginger
3 cloves garlic – minced finely
1 egg – beaten lightly and scrambled (cut into small bits)
1 tbsp sesame oil

10 slices ginger – cut into thin strips and deep fry till crisp and golden, drain and set aside

Sauce Ingredients (combined together)
1 tbsp dark soy sauce
1/2 tbsp oyster sauce
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu (to drizzle around the wok)
1/2 tsp sesame oil
Dash of white pepper
3 small rock sugar
1 tsp corn flour
80 ml water

Method
1) Heat wok with sesame oil and saute ginger slices and minced garlic till fragrant. Add in marinated chicken slices and stir fry till opaque. Add in potato and pickle lettuce, sauce ingredients, toss and stir to combine well. Taste accordingly and adjust to your preference.
2) Simmer over low heat for 5 minutes, add in spring onion and toss briefly.  Transfer to serving plate and topped with crispy fried ginger strips and scrambled egg bits.
3) Serve hot with porridge or rice.

 

Stir Fry Spicy Sotong

Stir Fry Spicy Sotong.jpg

Ingredients
1 kg small sotong (coat with some corn flour)
1 sprig curry leaf
1 red chilli – sliced
1 big onion – cut into rings
5 shallots – sliced thinly
3 cloves garlic  – sliced thinly
1 cm ginger – sliced thinly
1 tomato – quartered

Sauce Ingredients (combined together)
1 tbsp curry powder
2 tbsp chilli paste
1/2 tsp each – cummin and fennel powder
1/2 tsp turmeric powder
1 tbsp oyster sauce
1 tbsp kicap manis
50 ml water
1-1/2 tbsp tomato sauce
1 tsp sugar

1 tbsp tamarind paste (mixed with 2 tbsp water)

Method
1) Bring a pot of water to a boil. Scald the sotong for 5 seconds, drain in a colander and set aside.
2) Heat oil in a wok and saute sliced shallots, garlics, ginger, curry leaf till aromatic, add in sauce ingredients and stir to mix evenly on low heat. Continue to saute till oil separates. Add in tamarind paste, salt & sugar to taste. Stir to mix evenly. Add in ring onions, tomato and sotong, toss ingredients quickly for 3 seconds on high heat and dish onto serving plate.
3) Garnish with sliced chilli and curry leaves.

Stir Fry La La with Plum Sauce and Pineapple

Stir Fry LaLa with Plum Sauce and Pineapple.jpg

Ingredients
600g la la – washed and drained
1 cup of mixed chopped coriander leaves and spring onions

Minced Ingredients
4 cloves garlic
7 sliced ginger

Sauce Ingredients
1/2 tbsp soy bean paste
11/2 tbsp plum sauce
2 tbsp Lingham Chilli sauce
1/2 tbsp sugar
125 ml water

1/2 tbsp corn flour (mixed with 2 tbsp water)

Salt to taste (optional)

Method
1) Heat up wok with oil and saute minced ingredients till aromatic, add in la la and continue to stir fry till la la opens.
2) Add in sauce ingredients and when it starts to boil and most of the lala have opened, add the pineapple and thicken with cornstarch. Adjust taste to your preference.
3) Toss briefly to ensure everything is combined evenly. Turn off heat and sprinkle the chopped coriander leaves and spring onion.
4) Serve hot.

Stir Fry Kang Kong With Minced Garlic & Dried Baby Shrimp

Stir Fry Kang Kong With Garlics & Baby Dried Shrimp.jpg

Ingredients
500 g kang kong, discard tough fibrous stems and cut into 4 inch in lengthwise
3 tbsp cooking oil
2 tbsp baby dried shrimps
1 tsp sugar

3 cloves garlic – minced finely
4 shallot – sliced thinly
2 fresh red chilli – sliced

Method
1) Wash the kang kong thoroughly and drain in a colander.
2) Heat wok with oil till hot, reduce heat and saute baby dried shrimp, garlic and shallots till aromatic for about 1 minute. Add kang kong, a pinch of salt and sugar, toss over high heat until just limp and cooked before transferring to a serving plate.

Stir Fry Yau Mak Chye And Topped With Crispy Vegan Lard

Stir Fry Yau Mak Chye With Vegetarian Lard.jpg

Ingredients
2 packets Yau Mak Chye – washed and cut into 3 sections
3 cloves garlic – minced
1 tbsp wolfberry
2 tbsp crispy vegan lards/pork lard
1 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
1 tbsp mushroom sauce
1 tbsp oyster sauce
1 tsp mushroom granules
50 ml water
Salt to taste

Method
1) Bring a pot of water with salt, sugar and oil to a boil. Blanched the vegetables for 1 minute and transfer to running cold water for 1 sec. Drained and set aside.
2) Heat oil in a wok and saute minced garlic till fragrant. Add in vegetable and toss quickly over high heat. Add sauce ingredients and stir to mix well. Thickened with corn starch.
3) Transfer to serving plate and topped with wolfberry and vegan lard.

Stir Fry Cai Xin Hua With Prawns

stir fry cai xin hua.jpg

Ingredients
400 g cai xin hua
3 cloves garlics
3 challots – sliced
120 g small prawns – peeled and deveined
Salt and sugar to taste
1 1/2 tbsp Benefit Coco Premium Coconut cooking oil

Sauce Ingredients
1 tbsp oyster sauce
1/2 tbsp mushroom sauce

Method
1) Bring a pot of water to a boil with 1 tsp salt, sugar and oil. Blanch cai xin hua for 1 sec or two. Drained and put under cold running water for a while. Drained and set aside.
2) Heat coconut oil in a wok and saute garlic and shallots till fragrant, add prawns and stir fry till pinkish.
3) Add cai xin hua, sauce ingredients and and add salt and sugar to taste. Stir and toss quickly over high heat for  3 seconds. Transfer to a serving plate and serve hot.

Stir Fry Potatoes With Minced Meat

Stir Fry Potatoes With Minced Meat.jpg

Ingredients
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

Method
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.

Thai Basil Chicken

Thai Basil Chicken
Thai Basil Chicken 1

Basil Chicken & Potatoes.jpg
Basil Chicken Rice.jpg

Ingredients
2 pieces chicken breast meat – minced coarsely
(Marinade chicken with 1/2 tsp salt, 1 tsp corn flour, dash of pepper and 1/2 beaten egg for 20 minutes)
1 – 2 potato – peeled and cut into cube (deep fry till golden) optional
1 bowl of basil leaves
3 stalks lemongrass – sliced thinly and deep fry till crispy, drained and set aside
2 red chillies – minced coarsely
3 red chilli padi – minced coarsely
5 green chilli padi
80 ml water
1 tsp corn flour (mixed with 1 tbsp water)

Blended Ingredients
6 shallots
4 cloves garlics
1 stalk lemongrass
3 pieces candle nuts
1 tsp oil
2 tbsp water

Seasoning Sauce
1 tbsp dark soy sauce
1 tbsp Kicap manis
11/2 tbsp gula melaka
1/2 tbsp fish sauce

Method
1) Heat oil in a wok and saute blended ingredients and minced chillies till aromatic and add chicken meat, saute till meat turns opaque. Add in seasoning sauce, water and stir to mix well with the sauce over low medium heat for 1 minute.
2) Add in basil leaves, potatoes and cornstarch and toss briefly to coat thoroughly with the mixture. Test taste and adjust accordingly.
3) Dish to serving plate and topped with crispy fried lemongrass and green chilli padi. Serve hot with rice.