To Cook
Add water into a pot. Bring to a boil and add in salt and pepper. Then, add in the pork belly and pig’s ears. Simmer for about 45 mins until the meat is tender. Once ready, take them out of the water and drain.
Place the boiled pork belly and pig’s ears on the grill until browned. Then, cut the pork belly and pig’s ears into small pieces.
Melt butter (or margarine) in a large pan, add in onions and saute until translucent and soft. Then, throw in ginger and cook until fragrant, about 1-2 mins.
Put in chicken liver and break them up while stir-frying. Once browned, mix in the pork belly and pig’s ears, stir well for 10 mins. Then, stir in the chilli flakes, garlic powder and soy sauce. Add salt and pepper to taste.
Finally, add in the mayonnaise and stir well. Garnish with some chopped spring onions and top with a raw egg. Squeeze in lemon or calamansi juice and serve hot.
Stir-Fry
Filipino Minced Pork and Green Beans (Gising Gising)
To Cook
Heat oil in a pan over medium heat. Sauté chopped onions and minced garlic until fragrant. Then add minced pork and cook until lightly brown. Add shrimp paste and continue stir-frying for 5 minutes. Add coconut milk and bring to boil. Add in chili then season with salt and pepper to taste.
Bring down the heat and allow to simmer for 15 minutes or until pork is well cooked.
Then add coconut cream and green beans, stir well to combine and then continue to cook for a further 15 minutes.
Quick Chicken Curry
To Cook
In a pan, heat up oil and sauté garlic, onion and curry paste until fragrant. Add in coconut milk and potatoes and cook for 10 mins. Then, add in chicken and mixed vegetables. Stir fry for 15 mins. With 3 mins remaining, add in coriander if using.
Dish out. Serve with steamed rice and papadum.
Korean Bibimbap with Chicken Bulgogi
To Prep
Add all chicken bulgogi ingredients into a mixing bowl. Combine well and cover with a cling film. Leave to marinate in a refrigerator for 1 hr.
To Cook
In a fry pan, heat up 2 tbsp oil, sesame oil and soy sauce. Mix well and toss in sesame seeds to fry. Scoop out ⅔ of this mix and set aside. Add drained spinach into the pan, add in salt to taste and saute for 1 min. Dish out the spinach and set aside. Now add in mushrooms and salt to taste. Stir fry over medium heat until cooked. Transfer to a bowl and set aside. Then stir fry julienned carrots and transfer to a bowl once done.
Take out marinated chicken from the refrigerator. Cook the chicken in sesame oil mix kept aside earlier in a pan. Dish out and set aside.
Finally, add some oil to the pan (if required) and fry the eggs, sunny side up style.
In a serving bowl, add a bowl or rice and top it with equal portions of chicken, spinach, mushrooms and carrots. Place a fried egg on top. Repeat for all serving bowls.
Mix bibimbap sauce ingredients until well combined and serve as accompanying sauce.
Mee Goreng
To Cook
Heat oil in a wok or deep pan on high heat. Sauté onions until translucent. Add in garlic and sauté until lightly browned and fragrant.
Add chicken, sliced fish balls, celery and carrots. Stir fry until chicken is cooked. Throw in other vegetables and prawns. Fry until prawns turn pink. Add in all the sauces and seasonings. Mix well.
Finally toss in noodles and stir thoroughly until the noodles absorb all the liquid.
Serve hot with chilli sauce.
Chicken Massaman Curry
To Cook
Heat oil over low heat and stir fry curry paste. Allow to simmer for 1 min. Add 1 can of coconut milk and cook for 3 mins. Then, add chicken fillets. Cook for 7 mins until cooked through.
Add in fish sauce and sugar and bring to boil. Then reduce to a simmer for 8 mins. Meanwhile, stir fry cashew nuts in a little oil until browned.
Add diced onion and potato/sweet potato and simmer until veggies have softened. Then add in roasted cashews and stir to combine.
Remove from heat and serve with jasmine rice. Garnish with coriander.
Chicken Thai Green Curry with Fresh Pineapple
To Cook
Heat oil in skillet over medium heat. Stir fry chicken pieces with onion until browned.
Throw in green beans and stir fry 5 mins. Then throw in the rest of the veggies and cook until soft.
Add in curry paste and cook on low heat for 10 mins. Pour in coconut cream and stir until hot.
Dish out and serve with rice.
Easy Teriyaki Chicken Bowl
To Prep
Add all sauce ingredients into a bowl and mix well.
To Cook
In a pan, heat oil over medium heat and cook chicken until they are golden brown on both sides. Reduce heat and pour in sauce mixture into the pan and stir to evenly glaze the chicken pieces.
Per serving bowl, add in rice and top with servings of teriyaki chicken, lettuce, tomatoes and boiled egg.
Simple Sukiyaki Beef Udon
To Cook
In a deep pan, heat oil over medium heat and toss in onions. Stir fry until softened. Add in sliced beef and stir fry until browned and cooked through. Add soy sauce, sake, mirin, water and brown sugar, bring to a boil for 2 mins.
To make the broth, turn fire over medium heat and add in water, soy sauce, mirin, sugar and salt. Mix well and allow to heat. Turn down the heat to low and throw in carrots, leeks and mushrooms. Give a quick stir and turn off the heat.
In a serving bowl, put in udon noodles and ladle in the sukiyaki broth with beef and vegetables. Enjoy this simple one bowl wonder!
Thai Stir Fried Noodles (Pad See Yew)
To Prep
In a bowl, mix marinade ingredients with beef steak strips and leave to marinate while you prepare other ingredients.
To Cook
Place all the stir-fry sauce ingredients in a jug or bowl and stir well to combine. Loosely split up the noodles if they are stuck together. Then in a wok or large pan, add in oil and swirl around. Place over medium high heat. Once hot, add in garlic and briefly sauté until fragrant. Add in the marinated beef with its sauce and stir fry for 2 mins. Add in stock whenever your wok or pan becomes dry, enough to keep stir frying ingredients nicely.
Toss in broccoli and continue to stir fry for 1 min, again adding stock whenever necessary. Then, make a hole in the middle and break an egg into the centre of the wok or pan. Quickly stir fry the egg and mix through the entire dish.
Add in noodles and pour in the stir fry sauce. Gently lift and turn the noodles to mix well with the sauce and other ingredients. Cook until noodles start to soften, for about 2 mins.
When noodles are soft, remove from heat. Taste-test for saltiness, adding more fish sauce if necessary according to preference.
Transfer to serving plate and garnish with coriander. Serve hot.
Sizzling Ginger Pork
To Prep
Chop ingredients. Hint: Half freeze the pork fillet for easy slicing!
Mix sauce in a bowl.
To Cook
Heat a wok over high heat.
Add the oil and stir fry the ginger, garlic, chillies and onion for 1 min.
Add the pork and stir fry for 2 mins.
Stir in the garlic shoots, pepper, sauces and stock and stir fry until all ingredients are cooked.
Sprinkle the spring onion over and toss for 1 min.
Gangnam Wagyu Beef Bulgogi
To Cook
Whisk the garlic, ginger, 1 tsp sesame oil, soy sauce, and honey in a small bowl. Set aside.
Heat the remaining 1 tsp of sesame oil in a large sauté pan over medium heat.
Once heated, add the onion and sprinkle with salt. Cook for 4-5 mins until softened.
Add the wagyu beef to the pan. Use a spatula or wooden spoon to break up the meat into small chunks.
Add soy sauce mixture to the pan. Stir to incorporate.
Turn the heat up to medium-high. Add capsicum and cook for 5-7 mins until the meat is cooked through.
Serve with warm rice in a bowl and finish off with a sprinkle of sesame seeds.