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.
Vegetables
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.
Malaysian Satay Beef
To Cook
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt, sugar, oil and sesame oil. Add beef and marinate for at least 1 hr.
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.
Shanghai Stir-Fried Noodles
To Cook
Marinate the meat with marinade sauce. Set aside for 10 mins.
Using a pot, bring water to a boil, and cook the noodle as per packaging instruction. Run noodles under cold water. Drain and set aside.
Heat ½ tbsp of oil in a frying pan over medium-high heat. Add pork strips and stir-fry until browned or cooked through. Remove and set aside.
In the same pan, heat the remaining oil over medium-high heat, sauté garlic and onion till fragrant. Add in cabbage, capsicum, chilli, mushroom and stir-fry until soften. Add in noodles and
mix well.
Add in pork strips and the sauce mix, mix well through. Serve hot.
XO Sauce (Fujian) Fried Rice
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.
Japanese Soba Noodle Salad
To Cook
Cook soba noodles in accordance to packet instructions. Rinse under cold water. Drain and place in the serving bowl.
Mix salad dressing and noodle dressing in two separate bowls.
Combine all salad ingredients and salad dressing in a mixing bowl. Place the salad on top of noodle.
Pour the noodle dressing over the noodles and sprinkle toasted sesame seeds over noodle salad.
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.
Korean Beef Bulgogi Bibimbap
To Cook
Marinate beef with Ottogi Bulgogi Sauce & Marinade for at least 30 min.
Mix the gochujang sauce ingredients together in a small dish and set aside.
In a heated frying pan, add 1 tbsp canola oil. Fry eggs over medium heat until the whites are cooked but still sunny side up. Set aside fried eggs.
In the same pan, cook marinated meat (bulgogi) over medium heat until the meat is cooked, this should take about 5 minutes. Set aside cooked meat (bulgogi).
Place 1 cup of rice in each bowl and drizzle with ½ tbsp sesame oil. Top assorted salad ingredients and cooked bulgogi on top of the rice. Add fried egg on top. Drizzle ½ tbsp sesame oil over the ingredients. Repeat with the other bowls.
Serve bibimbap with gochujang sauce (Korean chilli sauce). Mix gochujang sauce well into the rice, meat and salad ingredients prior to eating.