To Cook
Heat oil in a wok, saute garlic until fragrant.
Add in the cabbage and carrots, stir fry until almost cooked.
Add in the soy sauce and continue to stir fry until cooked.
Transfer to a serving plate and serve.
Stir-Fry
Quick and Easy Tomato Garlic Prawns
Main Ingredients
300g prawns (trimmed, cleaned, pat dried)
2 cloves garlic (minced)
½ tbsp ginger (minced)
1 pack Tomato Garlic Prawns Sauce
1 spring onion (sliced diagonally)
2 tbsp cooking oil
Steamed Taro Cake
To Cook
Stir fry the onions and dried shrimp in some oil in a pan on medium high heat until fragrant.
Next, add the yam and fry until they start to color.
Separately, combine the rice flour, wheat starch and water in a mixing bowl and mix until you get a smooth paste with no lumps. Sieve the flour and wheat starch before adding to the water to minimize any lumps.
Slowly add the flour paste into the pan while stirring the contents of the pan continuously. Continue stirring until everything is well combined and you have a thick paste.
Next add the Chinese five-spice powder, salt and pepper. Mix well and taste to make sure the paste is well seasoned.
Pour the mixture into an appropriately sized and greased loaf pan or baking tin and steam for 45 minutes on high heat.
When the yam cake is cooked, sprinkle liberally with the toppings and garnish to your liking and serve with a side of sambal chilli sauce for dipping.
Stir Fry Broccoli with Chinese Sausage
To Cook
Heat up oil in a pan over medium high heat. Throw in garlic and cook until fragrant, about 1 min. Add Chinese sausage slices and stir fry for about 1-2 mins until fragrant.
Put in broccoli florets and stir fry for 1 min. Add chicken stock powder and water and continue to stir fry until broccoli starts to soften slightly. Season with salt according to your taste.
Dish out and serve with steamed rice.
Medan Spicy Stir Fried Noodles with Shrimp Paste and Water Spinach
To Cook
In a wok, heat oil over medium high heat. Sauté garlic until aromatic. Throw in prawns and fish balls and fry until half-cooked. Push them aside and crack in eggs. Gently stir the egg mixture and leave it to cook slightly for about 30 secs. Then combine well with the prawns and fish balls. Dish out and set aside.
Put in red chilli paste and shrimp paste and sauté until aromatic about 2-3 mins. Add in water and tomatoes. Bring down to a simmer and cook for 1 min. Toss in water spinach, noodles, prawns, fish balls, sweet soy sauce and soy sauce. Stir to mix well. Put on the lid and allow to simmer over low heat for 2 mins. Do a taste test and add more soy sauce if needed according to your preference.
Finally, add in beansprouts and give a quick stir. Remove from heat if you like crunch beansprouts. If you like them softened, cook for another 1 min.
Transfer to serving plate and enjoy.
Stir Fry White Bok Choy with Dried Shrimps and Yam
To Cook
In a small bowl, soak dried shrimps in warm water for 30 mins. Place yam cubes on a plate and steam over boiling water for 25 mins until softened. Remove and set aside.
In a wok, heat up oil over medium high heat. Add dried shrimps and stir fry for 1 min then add in garlic and continue to stir fry until fragrant and shrimps have softened, about 2 mins. Add bok choy and stir fry until slightly wilted. Dish out and set aside.
In the same wok, add yam, fish sauce, chicken stock and white pepper. Bring heat to medium low and let it simmer until the yam has become very soft and the gravy has reduced. The sauce should also turn out slightly thickened. Do a taste test and add another 1 tbsp of fish sauce if needed according to your taste. Stir well. Toss the bok choy, garlic and dried shrimps back into the wok and mix well for about 1-2 mins.
Transfer to a serving plate and garnish with chopped red chillies if desired. Serve hot.
Malaysian Mango Chicken
To Cook
Cut chicken fillets into strips. then combine with chicken marinade ingredients in a bowl to marinate for at least 30 minutes. Set aside.
In a separate bowl, combine sauce ingredients and mix well. Sugar and sauce ingredients may be adjusted to your liking. Set aside.
In a wok, heat up 2 tbsp of oil and sauté the sliced onions, red and green capsicum until fragrant. Dish up and set aside.
In the same wok, heat up remaining 2 tbsp of oil. Add in marinated chicken pieces and mango slices. Stir fry for approximately 2 mins. Place lid over wok and allow to simmer on medium heat for another 2 mins, or until the mango strips are soft, and juices are drawn out from the mangoes.
Remove the lid and add in the sauce mixture. Stir and allow it to boil before returning the lid to cover the wok. Turn the heat down slightly and let it simmer until the chicken pieces are thoroughly cooked.
Remove lid and add in the sautéed onions and capsicums. Stir well. Salt and sugar may be added to taste.
Stir Fried Bitter Gourd with Egg (Mara Pad Kai)
To Cook
Cut the gourd into halves (lengthwise). Remove the seeds with a spoon. Make sure you get rid of all the seeds, otherwise the dish will be super bitter. Slice the flesh of the gourd into pieces (approximately 0.5cm thick).
Wash the gourd with water. Add the water into the pot, wait until the water has boiled, then add the 1-2 tsp of salt into the water.
Add the gourd pieces into the boiled salt water. Leave them there for approximately 10 mins to get rid of the bitterness.
Meanwhile, heat the pan and add about 3 tbsp of cooking oil into the pan.
Crack 3-4 eggs into the pan and use the spatula to scramble them. Transfer the scrambled egg into the plate when they are 80% cooked.
Add about 1-2 tbsp of cooking oil and add 2 tsp of sliced garlic into the pan. Stir-fry the sliced garlic for 2-3 mins.
Drain the boiled gourd, then add them into the pan. Add the scrambled egg and stir-fry for 30 seconds.
Add 1 tbsp of oyster sauce, 1 tsp of fish sauce, and ½ tsp of light soy sauce and stir-fry (making sure the sauces are evenly spread out).
Add ¼ tsp of grounded pepper and ½ tsp of sugar into the pan. Stir-fry again (making sure the seasonings are evenly spread).
Transfer the stir-fried bitter gourd with egg onto the serving plate.
XO Scallops with Garlic Shoots
To Cook
Over high heat, heat up a deep pan or wok. Once it starts to smoke, add approximately 1 tbsp of the oil. Add the scallops and mix them around. Lightly brown the scallops before taking the scallops out. Leave the scallops to the side.
Add a little bit more oil to the wok at medium heat. Add the garlic shoots and scallions. Stir-fry briefly.
Add the cooking wine and the XO sauce. Mix to combine. Add the chicken broth and lower the heat so the mixture simmers.
Add the cooked scallops and soy sauce, ensuring that everything is combined well. Turn off the heat and serve the dish while hot.
Stir Fry Broccoli with Fish Cakes
To Cook
Heat up oil in a pan over medium high heat. Throw in garlic and cook until fragrant, about 1 min. Add fish cake slices and stir fry for about 1 min.
Put in broccoli florets and stir fry for 1 min. Add chicken stock powder and water and continue to stir fry until broccoli starts to soften slightly.
Dish out and serve with steamed rice.
Stir Fry Mustard Greens with Egg
To Cook
Cut the leaves into bite-size pieces. Cut the stem pieces in half.
Bring a large pot of water to a boil. Boil the stems for approximately 1 min. Remove from the water and let it drain. Lightly blanch the leaves in the water. Remove when the leaves are a bright green colour. Squeeze out the water from the vegetables.
Heat a wok or a deep pan until it is hot. Add some vegetable oil and fry the garlic for 30 secs. Add the crab meat for about 1-2 mins.
Add the mustard greens and soy sauce, stir-frying for about 1-2 mins.
In a small bowl, combine the cornstarch, salt and water. Add this mixture and egg into the wok, stir-frying for about 1-2 mins. Ensure the corn starch and egg have thickened, add water if it hasn’t thickened enough. Remove from heat.
Plate the vegetables and drizzle sesame oil on the top. Serve.
Braised Tofu with Roast Pork
To Cook
Cut tofu into slices and dry them with paper towels. Sprinkle some salt on both sides and set aside. In a pan over medium heat, stir fry the roast pork without any oil. Once the roast pork releases its own oil, dish out and set aside.
In the leftover roast pork oil, fry the tofu slices until browned. Set aside. Throw in garlic and saute over medium low heat until lightly browned. Then add in ginger, shallots and ground bean sauce. Saute until fragrant.
Turn the heat to medium high and put the roast pork and carrots in. Drizzle in the wine and add the fried tofu. Pour in the water. Allow to boil then, lower the heat to medium low. Put on a lid and leave to cook until roast pork softens.
Put in seasonings and stir. Give the sauce a taste. Add in light soy sauce if needed as the saltiness of the roast pork used will vary each time. Add thickening mixture and mix gently until sauce thickens.
Transfer to a serving dish and garnish with spring onions. Serve hot with steamed rice.