To Prepare and Cook
Place pork into a bowl and add in marinade ingredients. Mix well.
Heat 2 tbsp oil in a frying pan over medium-high heat. Stir fry pork until cooked and set aside.
Heat 1 tbsp oil in a frying pan over medium-high heat and fry eggs. Toss in rice and fry until well combined. Dish out the fried rice on a serving plate.
Add 1 tbsp oil and stir fry pumpkin until its soften. Add in Chinese kale to stir fry for another 2 mins, then add the shiitake mushrooms, prawns, scallops, stir 1-2 mins. Add in the pork and sauce into the pan. Mix well until cooked.
Pour over fried rice and serve.
Seafood
Japanese Pancake (Okonomiyaki)
To Cook
Combine and mix all the batter ingredients in a large mixing bowl. Then add cabbage, spring onions and squid into the mixture. Mix well.
Heat ½ tbsp oil over medium heat in a pan. Add 120ml of batter mix and reduce heat in pan to low and cook approximately for 5-7 mins or until the bottom is golden brown. Flip over and
thoroughly cook the other side until golden brown.
Mix the sauce ingredients while waiting.
Remove the pancake from heat. Garnish. Serve hot with the sauce on the side.
Steamed Wombok with Dried Scallops
To Cook
In a large bowl, lightly mix the wombok strips with the garlic. Season with some salt to taste.
In a small bowl, mix the chicken stock with the water.
Scoop out the wombok mixture onto the plate you are using for steaming. Place the scallops on top. Pour the chicken stock and water mixture on top.
Steam at a medium-high heat for approximately 30 mins, or until the food is cooked to the desired consistency.
Serve while hot with rice.
Rice with Silky Savoury Gravy (Mui Fan)
To Prep
Marinade chicken pieces with soy sauce, Shaoxing wine, sesame oil and pepper for 15 mins. Season prawns with salt, Shaoxing wine and pepper.
To Cook
In a large pot, heat up oil over medium high heat. Stir fry ginger and garlic until fragrant. Add in chicken pieces and stir fry until cooked. Then, add in sliced carrots, baby corns, mustard green stems and shitake mushrooms. Mix in Shaoxing wine and continue stir frying until slightly softened, about 1-2 mins.
Pour in gravy ingredients and stir well. Bring to boil.
Add in fish cakes and prawns, stirring until prawns start to turn pink. Add in sliced squid. Pour in corn flour slurry and continue to stir until gravy thickens. Season with salt or pepper if needed.
Shred apart enoki mushrooms into the pot and stir until softened. Add mustard green leaves and give a quick stir. Then, turn off the heat and slowly stir in beaten eggs.
Serve over steamed rice.
Spicy Seafood Noodle Soup (Jjamppong)
Preparing the Noodles
Heat up some vegetable oil in a wok over low heat. Then add the chilli flakes, garlic, ginger and green onion. Stir fry until fragrant.
Increase the heat to medium and add the rest of the vegetables. Stir fry until the vegetables are soft.
Next add the seafood to the wok and mix well with the other ingredients and spices.
Add the soup ingredients to the wok and cover with a lid. Let the soup cook until the seafood is cooked through. Take care not to overcook the seafood; about 10 minutes of cooking should be enough.
Prepare the noodles according to package instructions while the soup is cooking.
When the noodles are done, portion them into individual bowls. Then add the soup and seafood and serve hot.
Stir Fried Wombok with Prawns
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 prawns with the remaining garlic until thoroughly cooked. Set aside the prawns.
Heat up the wok and add the wombok and enoki mushrooms. Add the oyster sauce and combine well.
Stir well. Do not overcook the dish because the wombok should still have a slight crunch.
Plate by placing the prawns on top of wombok and mushrooms. Garnish with garlic oil. Serve while hot with steamed rice.
Sriracha Barbecue Prawns with Lemongrass
To Prep
In a zip-lock bag, combine the prawns and the marinade ingredients and combine well. Let them marinate for at least 15 mins.
To Cook
Skewer 3 to 4 prawns on to each bamboo skewer and transfer to a barbecue.
Cook the prawns for 3-5 mins on one side before flipping to the other side and continuing to cook for another 3-5 mins.
Serve immediately.
Fried Rice Noodles with Chicken (Guay-Tiew Kua Gai)
To Cook
Heat the wok with high heat. When the wok turns hot, add 1 tbsp of vegetable oil. Do not add too much oil because the rice noodles already contain oil.
When the oil starts to turn hot, add minced garlic and stir-fry for approximately 1 min.
Add chicken breast and stir-fry until they are 70% cooked.
Add pickled squid and stir-fry briefly.
Break 2 eggs into the wok and scramble them. When the eggs are about 50% cooked, add the rice noodles into the wok. Stir-fry all ingredients in the wok.
Add oyster sauce, soy sauce, sugar, and ground pepper. Stir-fry well.
Add chopped spring onion. Stir-fry until everything is well mixed.
Garnish with coriander and spring onion. Serve with sriracha sauce.
Seared Scallops with Teriyaki Glaze
To Make the Clarified Butter
To make clarified butter for searing the scallops, add the butter in to a pan and melt over a low heat without stirring.
Once the butter begins to foam, start trying to skim it off and discard it.
Once there is no longer any foam, strain the butter through a fine sieve to avoid getting the milky layer within the butter.
To Prep
Clean the scallops and remove the roe if desired. Place on paper towels to remove the excess moisture and lightly season with salt and pepper.
To Cook
Combine the sake, mirin, soy and sugar in a saucepan and boil over a medium heat until the sugar has dissolved.
When the sugar has dissolved, reduce the heat to low and let simmer until the sauce has thickened.
Add the clarified butter to a pan and heat over a high heat until the pan starts to smoke.
Add the scallops in to the pan, leaving spaces between them.
Cook the scallops for roughly 3 mins without moving or until they have a nice golden sear and releases from the pan on their own. Flip the scallops and repeat.
Once the scallops have been seared on both sides, remove from the pan and place on to a paper towel to remove the excess butter.
Serve combined with the teriyaki glaze and with freshly chopped chives.
Rice Vermicelli in Spicy and Sour Gravy (Wet Mee Siam)
To Cook
Combine the chilli paste ingredients in a food processor or blender until it is a fine paste.
Stir fry the prawn heads and shells with 3 tbsp oil in a pan.
Add the ⅔ of spice paste, chicken stock, taucheo, assam paste and hot water.
Season with salt and sugar to taste.
Boil for 30 mins.
Cook the prawns in the gravy.
Add 3 tbsp oil to the pan and add the minced dried shrimps, frying until fragrant.
Add the remaining spice paste and bee hoon.
Season with salt to taste.
Add the beansprouts and fry until the chilli paste has coated the bee hoon.
Divide into the desired portions, ensuring that the gravy covers the noodles.
Top with the hard-boiled eggs, tau gua, prawns, chives and optional garnishings.
Spicy Sriracha Oysters
To Make
Combine the sauce ingredients in a bowl and mix well.
Plate oysters with sauce and sriracha sauce in separate bowls.
Serve.
BBQ Sweet Chilli Prawn Skewers
To Prep
In a bowl, mix sweet chilli sauce, soy sauce and ABC Sweet Soy Sauce. Add prawns and cover allowing to marinate for 15 mins or longer.
Thread the prawns onto the skewers, 3 pieces to one stick.
To Cook
Grill the skewered prawns for 6 mins on a hot grill or BBQ turning often and basting with remaining marinade. Garnish with sprigs of mint and serve.