To Cook
Heat some oil in pan on medium, sauté garlic until fragrant. Add the dried shrimps and fry until crispy and fragrant.
Add in the cabbage and stir fry for 2-3 mins. Add in the cellophane noodles, water and soy sauce, mix well and cook covered for 3-4 mins. Uncover and cook for a further 2-3 mins or until the cabbages are cooked.
Add a dash of pepper and season with salt if desired. Stir to mix well.
Drizzle the sesame oil and transfer to a serving plate, serve.
Stir-Fry
Steamed Silken Tofu with Spicy Shallot Sauce
To Cook
Heat cooking oil in a wok on high, add the Seasonings and stir-fry until fragrant.
Spread the mixture over tofu and steam over high heat for 8 mins.
Remove tofu from steamer and garnish with spring onions. Serve.
Singapore Black Pepper Crab
To Prep
Add kecap manis, oyster sauce, sugar and 3 tbsp water in a small bowl, mix together and set aside.
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so that the flavours can enter.
To Cook
Heat the oil in a large wok over high heat, add the crab pieces and stir fry in batches until the shell is in bright orange and the meat almost cooked (about 5 mins). Remove from wok and repeat until all cooked.
Add the butter, ginger, garlic, chilli, black and white pepper and ground coriander to the wok, stir fry it for 30 secs.
Add the sauce mixture and stir, bring it to boil, then simmer for 2 mins.
Return the crab to the wok and toss to coat in the sauce.
Cook for another 2-3 mins to finish cooking the crab then garnish with the spring onions and coriander leaves.
Dish up and serve hot.
Stir Fry Crabs with XO Sauce and Egg Noodle
To Prep
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so the flavours can enter.
To Cook
Cooked the egg noodles as the instruction on the packaging and transfer to a serving dish.
Heat the wok and add 2 tbsp of oil, cook the crabs for 2 mins, then add the chopped whites of the spring onions plus 80g of XO sauce and fry for 2 mins.
Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue stir fry until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
Pour the crabs and sauce over the noodles and garnish with the chopped green tops of the spring onions.
Hong Kong Style Ginger and Spring Onion Crabs
To Prep
Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.
To Cook
In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 mins. Drain off excess oil on kitchen towels . Set aside
In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 mins, add then add the deep fried crabs. Stir fry thoroughly for 2 mins.
Add the oyster sauce and Chinese cooking wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.
Dish up and serve hot.
Chilli Garlic Beef
To Prep
Combine the beef with 1 tbsp oyster sauce in a bowl. Marinate for 15 mins.
To Cook
Heat fry pan or wok over medium-high heat. Add oil and stir-fry the garlic for 1 min. Add beef and stir-fry for 4-5 mins.
Add capsicum and stir-fry for 2-3 mins. Add chilli garlic sauce, remaining 2 tbsp oyster sauce and stir-fry until heated through.
Serve sprinkled with the sliced spring onion.
Chilli Garlic Prawns with Chinese Vegetable (Bok Choy)
To Cook
Blanch bok choy in boiling water with 1 tsp oil. Drain and set aside.
Heat remaining oil in a wok, stir-fry prawns for 3 mins and add chilli garlic sauce and sugar.
Add bok choy and toss.
Arrange on a plate and serve with rice.
Green Curry Beef
To Cook
Stir-fry green curry paste in a saucepan until fragrant; add ½ cup of coconut milk and bring to boil over medium heat.
Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
Add green bean, eggplant and capsicum, simmer until vegetables are tender. Add kaffir lime leaves, basil leaves and chilli just before removing from heat. Serve with steamed jasmine rice.
Spicy Basil Chicken (Pad Kaprow Gai Kai Jeaw)
To Cook
Heat oil in a pan and stir-fry the Spicy Basil & Garlic Paste over low heat until fragrant.
Turn up to medium heat, add the meat and mix well. Add the seasoning sauce mix and stir through until well cooked. Remove from heat.
Serve with Jasmine rice.
Stir-Fry Chicken with Pantai Chilli Paste
To Cook
Heat oil in a frying pan over medium heat. Add garlic and stir fry for 1-2 mins. Add red chilli, onion, chicken and cook for 3-5 mins or until nearly cooked.
Add Pantai Chilli Paste with Soy Bean Oil, light soy sauce, turn to high heat, stir fry and cook for further 3 mins.
Garnish with spring onion.
Stir-Fried Rice and Prawns with Fine Shrimp Sauce
To Cook
Saute garlic and red chilli in oil. Add prawn meat, Lee Kum Kee Fine
Shrimp Sauce and stir-fry until prawn meat is cooked.
Add rice and stir-fry until heated through. Remove from heat and stir in lettuce. Serve hot.
Beef Brisket with Bean Sprouts
To Prep
Marinade beef briskets with Marinade ingredients for 30 mins.
To Cook
Heat oil in fry pan over medium high heat, sauté garlic and onion until onion turns slightly translucent.
Add beef slices and toss for 1 min or until they are almost cooked.
Add oyster sauce, chilli oil and mix everything thoroughly until meat is completely cooked.
Add sesame oil and give a final toss.
Place bean sprouts on a serving plate and top with the beef. Garnish with spring onions and serve.