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.
Vegetables
Homemade Fried Spinach Tofu
To Prep
Salt chopped spinach and set aside for 15 mins. Using clean hands, squeeze out liquid from the spinach. Then place the spinach on a square / rectangular baking tin lined with baking paper. Leave aside.
Beat eggs and slowly whisk in soy milk. Then whisk in chicken stock powder. Pour the egg mixture through a fine-mesh sieve into the baking tin. Place the baking tin into a steamer and steam for 10 mins over medium heat. Remove and leave to cool for 15 mins.
To Cook
To make the sauce, heat oil in a pan and cook the Shimeji mushrooms until lightly browned. Then add in sugar, soy sauce and pepper. Mix well. Pour in thickening mixture and allow to cook until the sauce thickens.
Cut the tofu into squares or rectangles. Deep fry until lightly browned. Transfer to a serving dish and spoon over the mushroom sauce. Serve hot.
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.
Rice with Chinese Broccolli
To Cook
Prepare 2 cups of rice, wash and drain rice 3 times or until water becomes clear. Cook your rice in your rice cooker, or over a stove top.
Finely chop the Chinese broccoli, wash and dry them.
Heat up a wok with some oil. Once hot, stir in the Chinese broccoli and add in sugar. Turn off fire after 1 min. Do not overcook your Chinese broccoli as it will go into the rice cooker.
The moment just before your rice is done, place the Chinese broccoli on top of the rice and close the lid.
Once the rice is fully cooked, stir through the Chinese broccoli with the rice.
Serve hot with other dishes.
Stir Fried Chinese Broccoli (Kai Lan) with Oyster Sauce
To Cook
Heat up a wok on medium heat with some oil. When the pan is hot enough, add the garlic and stir-fry until it has been browned. Remove from the wok but keep the heat on.
Add the Chinese broccoli with the garlic infused oil. Add the oyster sauce and stir-fry for approximately 1-2 mins.
Serve while hot with rice.
Chinese Spinach Egg Drop Soup with Gojiberries
To Cook
In a large pot, add the water and bring it to a boil. Add the dried anchovies. Boil for 20 mins.
Remove the anchovies. Add the goji berries and the garlic into the boiling water.
Add the spinach. When the soup starts boiling again, add the eggs and stir through.
Season with white pepper and light soy sauce to taste.
Turn the heat off. Ladle the soup into the serving bowls and serve hot.
Chinese Spinach Soup with Egg
To Cook
In a large pot, add the water and bring it to a boil. Add the dried anchovies. Boil for 20 mins.
Remove the anchovies. Add the garlic into the boiling water.
Add the spinach. When the soup starts boiling again, add the eggs and stir through.
Season with white pepper and light soy sauce to taste.
Turn the heat off. Ladle the soup into the serving bowls and serve hot.
Chinese Mustard Green Rice
To Prepare
Heat up a wok and add some cooking oil. Add 2 minced garlic cloves to the wok. Stir-fry the garlic until it is aromatic. Add the Chinese mustard greens and fry until it is partially cooked. Set aside.
Add some more cooking oil to the wok. Stir-fry the dried shrimp and 2 minced garlic cloves in the wok until it is fragrant. Add the pork and fry for 2-3 mins.
Add the uncooked rice into the wok for about 1 min. Add the light soy sauce, dark soy sauce, oyster sauce and pepper. Combine the ingredients.
Transfer the wok mixture to a rice cooker. Add a suitable amount of water and start the rice cooker. Once it starts to boil, add the fried mustard greens and garlic.
When the rice cooker indicates that your food is done cooking, check on the rice. Add more water if it is a bit dry.
Serve out the portions and garnish with the green onions.
Steamed Wombok with Fried Garlic
To Cook
Place the wombok on the steam plate you are using. Season with salt to taste. Add the chicken stock.
Steam on medium-high heat for approximately 30 mins, or until the food is cooked to the desired consistency.
In a pan, add some cooking oil and stir-fry the garlic until browned and crispy. Set aside.
Plate the wombok and garnish with the fried garlic. Serve 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.
Shanghainese Rice with Chinese Sausage and Bok Choy
To Cook
For 45 mins-1 hr, soak the rice in the water in a claypot. Sprinkle the Chinese sausage on the rice after it has been soaked. Add the lard. Bring the claypot to a boil on medium heat and leave it uncovered.
Heat up a wok over medium heat with some oil. Let the ginger caramelize slightly in the wok. Add the bok choy and stir-fry until wilted. Remove from heat and set aside.
When the rice is boiling, turn the heat down to low and let it simmer for 8 mins. Remove the lid and add the bok choy only (without its cooking liquid) to the top of the rice and cover the pot. Leave to simmer for approximately 5 mins.
Serve while hot.
Baby Bok Choy with Scrambled Eggs in Superior Broth
To Cook
In a small pot, put water to boil. Throw in ikan bilis and simmer for 15 mins. Drain out the ikan bilis and set the broth aside.
Heat up 1 tbsp oil in a wok over medium. Pour in beaten egg mixture and scramble eggs until almost cooked but still soft and fluffy. Dish out and set aside.
In the same wok, heat up 2 tbsp oil over medium and fry garlic until fragrant. Throw in baby bok choy and stir fry until slightly wilted. Pour in the ikan bilis broth, add in wolfberries and sugar. Give a quick stir. Allow to boil and quickly bring down to a simmer. Add in Shaoxing wine and scrambled eggs. Continue to cook under simmer for 1 min while stirring gently.
Transfer to serving bowl and serve with steamed rice.