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.
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 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.
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.
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.
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.
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.
Korean Beef and Vegetable Porridge (Soegogi Yachaejuk)
To Cook
In a pot, heat up 2 tsp sesame oil and stir fry the ground beef over medium high heat for about 3 mins until the beef is cooked. Put in garlic and onion and saute until onion starts to turn translucent.
Drain the rice and add into the pan. Fry the rice for 4-5 mins. The rice would start to appear slightly translucent and sticky. Then throw in all chopped vegetables and stir fry for 1 min.
Pour in water and gently stir to avoid the rice from sticking to the bottom. Put on the lid and cook for 20 mins over medium high heat. Watch the pot, if the water boils over, slide the lid to open slightly.
Lift up the lid and stir to mix well. Lower the heat and continue simmering for another 10 mins with the lid on.
Mix in fish sauce and 1 tsp sesame oil. Transfer to serving bowl and serve hot with crushed toasted seaweed and sprinkle some toasted sesame seeds.
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.
Mapo Tofu
To Cook
Combine all the seasoning ingredients in a bowl and mix well together.
In a large wok, heat cooking oil on medium heat and stir fry garlic and ginger till fragrant.
Add minced pork and La Doubanjiang and stir fry until pork is evenly coated with La Doubanjiang.
When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.
When the mixture starts to bubble, spread tofu over meat and gently coat the tofu with the sauce.
Simmer over low heat for 10-15mins or until the sauce has reduced to half the original amount.
Test taste and adjust by adding salt or sugar to reduce the spice if required.
Add the green onions and mix just before taking the pan off the heat.
Serve with steamed rice.
Honey Sriracha Barbecue Sauce
To Cook
Add the butter to a pan over a low heat to melt the butter.
Once the butter has melted, add the onions and saute until they become translucent.
Add the garlic and continue to saute till they become fragrant.
Add the remaining ingredients and whisk the mixture until has fully combined.
Simmer the sauce for 5 mins until it thickens.