To Cook
Mix all the sauce ingredients together.
Cut the pork belly and squid into appropriate pieces.
Add 2 spoons of the sauce mixture to the squid. Add the rest of the sauce to the pork belly. Ensure that all of the sauce is mixed through properly.
Add the onions, green onions and chilli to the pork belly marinate.
First, cook the marinated pork belly on a hot pan. Make sure that the pork is cooked all the way through.
Then, add the marinated squid. Cook the squid through.
Plate up and serve.
Stir-Fry
Vegan Bulgogi
To Prep
Wrap tofu in paper towel for 5 mins to remove excess water, then cut into 1cm cubes.
Combine all sauce ingredients, set aside.
To Cook
Coat and heat oil in a skillet over medium high heat. Add in the tofu cubes, toss and stir tofu around every 2-3 mins to brown evenly. Cook for 7-8 mins in total or increase heat to high until tofu are evenly browned on all sides.
Add in the mushrooms and mix well. Cook for 3 mins without stirring much to brown the mushrooms.
Stir in the sauce mixture and cook for 1 min. Remove from heat and stir in green onion.
Sprinkle some sesame seeds and garnish with green onion. Serve with rice.
Japanese Crispy Deep Fried Noodle (Sara Udon)
To Prep
Combine all sauce ingredients, except the cornflour solution.
Deep fry the chow mein noodles until crispy, remove and drain. Place on serving plate.
To Cook
Heat a wok with oil, stir-fry the pork strips until they turn white.
Add the vegetables, stir-fry 2-3 mins.
Add the seafood. Stir-fry 2-3 mins.
Add the mixed stock into the wok and mix well. Adjust the taste with salt and pepper if needed.
Add the cornflour solution, mix well.
When the stock is thickened to desired state, pour over the crispy noodles and serve immediately.
Ayam Goreng Berlada
To Cook
Mix chicken with turmeric and a bit salt.
Heat 2 cups of oil in a pan on a medium heat and add the chicken.
Cooked until cook or golden. Put aside. Discard the oil and leave only 3 tbsp in the pan.
Add shallots, garlic and chilies into chopper/ blender and blend.
Put it in the pan and stir for 5 minutes. Add in salt, sugar and tomato and mix well for 2 minutes.
Add in the fried chicken and mix well for another 3 minutes.
Serve with white rice.
Stir Fried Tofu with Yellow Curry Paste (Kua-Kling Tua Hu)
To Prep
Using mortar and pestle, ground the dried chillies and salt. Then add the shredded lemongrass and turmeric, ground well. Add chopped shallots and garlic. Lastly, add pepper. Continue to ground until all ingredients combine into a paste.
To Cook
Heat a wok over medium heat and add vegetable oil. Add the paste and stir-fry until the paste is cooked.
Add the tofu into the wok. Stir-fry until tofu and the paste are well mixed.
When the tofu is well cooked, add soy sauce, sugar, salt, and shredded kaffir lime leaves. Stir-fry until everything is well mixed.
Transfer the dish to a serving plate. Serve with rice.
Bitter Melon with Salted Egg Yolk
To Cook
Halve and deseed the bitter gourd. Then thinly slice bitter gourd to approximately 3mm thickness.
In a wok, heat 1 tbsp of oil until smoking point. Add the bitter gourd and briefly stir fry for about 1 minute. Add the chicken stock granules and Shaoxing wine. Dish out and set aside.
Mash cooked salted egg yolks coarsely with a fork. Set aside.
In a clean wok, heat up 2 tbsp of oil on medium heat. Saute garlic until fragrant and then add in the mashed salted egg yolks. Stir fry until foam forms. Then add in the stir fried bitter gourd slices and stir fry for a minute, followed by adding sugar, salt and pepper.
Shortcut Spicy Garlic Eggplant
To Cook
Heat up some oil in a wok and stir fry garlic until aromatic
Stir in minced pork until halfway cooked.
Open up the spicy garlic eggplant sauce and stir in together with the minced pork. Add in Asian eggplant.
Stir fry until Asian eggplant softens.
Garnish some spring onions on top and serve with hot rice.
Shortcut Mapo Tofu
To Cook
Heat up some oil in a wok and stir fry garlic until aromatic.
Stir in minced pork until almost cooked.
Open up the mapo tofu sauce and stir in together with the minced pork until cooked.
Add soft tofu and gently cook over low heat until sauce thickens.
Garnish some spring onions on top and serve with hot rice.
Korean Anchovies (Myulchi Bokkeum)
To Cook
Clean shishito peppers under running water. After cleaning, trim off the stems and cut into bite sizes.
Blanch shishito peppers for 2-3 mins. Drain and set aside.
Heat wok with oil over medium heat. Add anchovies and stir fry for about 1-2 mins
Turn off heat and transfer anchovies to a plate.
Add some oil to the wok and once heated, stir in the sauce mixture and simmer for about 3-4 mins or until it bubbles and slightly thickens.
Add the shishito peppers and stir fry for another minute. Turn off heat.
Add anchovies and toasted sesame seeds and stir through.
Serve as a side dish with other banchan.
Vietnamese Fried Rice (Com Chien)
To Cook
Heat up a large wok on medium-high heat and add vegetable oil.
Add garlic and stir-fry until it is aromatic.
Add the Chinese sausage slices and cook for a few mins.
Add the frozen vegetables and cook for a few mins.
Push the mixture to one side of the wok and add the eggs to the other side of the wok. Stir often so that the egg cooks in small pieces.
Mix all the ingredients in the wok.
Add the rice and mix properly to ensure that there are no lumps of plain rice.
Add the chicken seasoning, garlic powder, salt, sugar and pepper.
Mix everything together well. Remove from heat.
Plate the servings and serve while hot.
Leftover Nasi Goreng
To Cook
Heat up the oil in a wok over medium-high heat.
Add the sambal belacan and fry until fragrant before adding the shallots, chilli and garlic.
Saute for 30 secs before adding the shredded chicken and mixing well.
Add the rice, dark soy sauce and chicken stock powder and mix well, breaking up clumps of rice so that all the grains are coated.
Add the water spinach and fry until it begins to wilt.
Salt the rice to taste and serve immediately with chilli.
Stir Fried Green Beans with Dried Shrimps and Pickled Radish
To Cook
Heat a clean, dry wok on low, stir fry the pickled radish until dry and fragrant. Remove and set aside.
Heat oil in wok, saute garlic and dried shrimps until fragrant slightly crispy.
Increase the heat to medium high, toss in the beans, pickled radish and chilli, stir fry until beans are cooked. Season with salt and toss well.
Transfer to serving plate or bowl, serve.