To Cook
Heat up some oil in a wok and stir fry garlic until aromatic
Stir in chicken fillet until almost cooked.
Open up the black bean sauce and stir in together with the chicken until cooked.
Switch off fire on gas stove and stir in the 3cm long spring onions.
Garnish some spring onions on top and serve with hot rice.
Stir-Fry
Stir Fried Bok Choy with Oyster Sauce
To Prepare
Heat up the wok with some oil. Infuse the garlic with the oil by stir-frying it. Remove the garlic when it turns a golden brown colour. Leave some garlic oil in the wok.
Cook the bok choy with the remaining garlic while the wok is still hot.
Add the oyster sauce and combine well, stir-fry for 2-3 mins.
Plate the bok choy and garnish with crispy garlic.
Serve while hot with steamed rice.
Soybean Paste Deep Fried Fish
To Cook
You can use any type of fish you like that is good for frying. Pat dry your fish to make sure it is dry, then deep fry until golden brown. Make sure the fish is done as you won’t be cooking the fish further in this recipe.
Heat up some vegetable oil in a wok over medium high heat and stir fry the garlic and ginger until fragrant.
Add the taucu and mix with the garlic before adding the water.
Next add the soy sauce and sugar, taste and adjust the seasoning to your liking.
Add the deep fried fish to the sauce and toss to coat the fish with the sauce.
Transfer on to a serving plate and garnish with the spring onions and chilli. Serve hot with some cooked white rice.
Braised Mushroom and Meat Sauce
To Cook
Heat cooking oil on high, sauté garlic until fragrant. Add pork, ½ the fried shallots, braising sauce and water, bring to a boil.
Simmer on low heat for 30 mins until the meat is soft and thoroughly cooked.
Stir in the remaining fried shallots and five spice powder. Let it simmer for 30 sec while stirring constantly to mix well.
Season with salt, garnish with spring onion and serve.
Braised Pork Belly with Lotus Root
To Prep
Marinade the pork belly overnight with the marinade ingredients for at least 1 hour.
To Cook
In a wok, heat oil and fry garlic, ginger and preserved red bean curd until fragrant.
Add pork belly and stir fry for about 5 minutes.
Add lotus root and fry for a further 2 minutes until well mixed.
Add chicken stock cube and enough water to cover.
Transfer to a claypot and cook on low to medium heat for another 40 minutes until pork and lotus root softens, stirring occasionally to prevent burn and sticking.
Dish out and garish with coriander. Serve hot with rice
Javanese Fried Noodles
To Cook
In a pot, cook egg noodles in boiling water for 5 mins, drain and cool under cold running water, set aside.
In a wok, heat 1 tbsp of oil over high heat and stir-fry chicken for 10 mins. Remove chicken from wok and set aside.
Heat 1 tbsp of oil in the wok and add in eggs and scramble. Once cooked, remove from wok and set aside.
With remaining 1 tbsp of oil, stir-fry cabbage and celery leaves for 2 mins.
Add in the cooked noodles, scrambled eggs, stir-fried chicken, bean shoots, ABC Sweet Soy Sauce and light soy sauce, salt, pepper and mix well. Stir-fry for another 3 mins and transfer to a serving plate. Garnish with chilli and serve.
Fried Noodles with Water Mimosa (Sen Mee Pad Kra Shed)
To Prep
In a mortar, pound the garlic, chillies and goat pepper, then mix well with the shrimp paste.
To Cook
In a wok, heat oil on medium and fry the paste mixture. Add a little water, then the prawns and water mimosa, stir-fry well.
Add the oyster sauce, soy sauce and sugar, then the noodles. Add water if it gets too dry, stir-fry well and serve, garnish with sliced chilli.
Caramel Prawns (Tom Rim)
To Cook
Heat some oil in the pan and add the chopped garlic and onions. Stir-fry until fragrant. Add prawns and fry until pink.
Add the sugar, fish sauce and black pepper and stir well. Add in the spring onions as it tastes better when it absorbs some of the sauce.
Taste and add extra sugar, fish sauce or salt to taste.
Fry the shrimp on high heat for a few seconds until the mixture caramelised.
Serve hot with rice.
Chinese Omelette with Tomatoes
To Cook
In a fry pan, heat 1 tbsp of oil on medium high. Pour in the egg and pan fry for about 30 secs or until the bottom is cooked.
Stir the eggs with a spatula and break into smaller pieces. When the egg is cooked, remove and set aside.
Heat the remaining oil on low, sauté garlic until fragrant.
Add in the tomatoes and increase the heat to medium high. Stir for 1 min or until the tomatoes are soft, then add the egg, salt and sugar into the pan. Stir quickly until well mixed, serve.
Singapore Fried Noodle with Prawns (Mee Goreng Udang)
To Cook
Boil water and add noodles. Cook for 2 mins; drain and set aside.
Heat the oil in a wok until smoking, add Chinese broccoli, carrot and stir-fry for 1 min. Add the prawns and stir-fry for 3 mins until tender.
Add drained noodles and contents of mi goreng sauce and seasoning sachets and toss to combine.
Serve immediately topped with green onions.
Hakka Braised Pork Belly with Wood-Ear Fungus (Char Yoke)
To Prep
Wash and pat dry strips of pork belly. Cut into bite-sized pieces.
Add marinate and mix thoroughly. Marinate overnight or at least for 4 hours.
Soak wood ear fungus until rehydrated. When soften and enlarged, drain and cut into bite sized pieces. Remove the hard stems.
To Cook
Heat oil on high heat until it starts to smoke. Then reduce to medium-high heat.
While oil is heating up, lightly coat pork pieces with cornflour.
Deep fry pork pieces until light golden brown. Remove and drain on kitchen paper towels.
In a claypot or stewing pot, place wood ear fungus pieces at the base, topping with fried pork pieces. Mash 1 cube of red preserved bean curd with 2 tbsp water and add to the pot. Add enough water to cover the pork and slowly stew for 45 mins until pork and wood ear fungus is tender. Stir occasionally to ensure mixture does not dry up and burn.
Meanwhile, put together all ingredients for the gravy.
When pork and wood-ear fungus is ready, stir in the gravy mixture. Let it cook for a further 5 mins and adjust seasonings to taste.
Garnish and serve hot with rice.
Coriander Chicken Curry
To Cook
Blend all ingredients for coriander paste until fine.
Heat oil in a wok or pot. Add in the cumin seeds, cloves and cinnamon; and fry until fragrant.
Add in coriander paste and fry until fragrant.
Add in tomatoes, curry powder, turmeric powder and chilli powder. Stir well.
Add in chicken pieces, potatoes, coconut milk and water. Stir well.
Add salt to taste. Cook slightly covered, until potatoes are done.
Lastly, add in coriander leaves and garam masala powder. Cover slightly and cook for another 2 mins.
Tip: Feel free to adjust the number of red chillies according to taste!