To Cook
In a pot, cook egg noodles in boiling water for 5 mins, drain and cool under cold running water, set aside.
In a wok, heat 1 tbsp of oil over high heat and stir-fry chicken for 10 mins. Remove chicken from wok and set aside.
Heat 1 tbsp of oil in the wok and add in eggs and scramble. Once cooked, remove from wok and set aside.
With remaining 1 tbsp of oil, stir-fry cabbage and celery leaves for 2 mins.
Add in the cooked noodles, scrambled eggs, stir-fried chicken, bean shoots, ABC Sweet Soy Sauce and light soy sauce, salt, pepper and mix well. Stir-fry for another 3 mins and transfer to a serving plate. Garnish with chilli and serve.
Vegetables
Fried Noodles with Water Mimosa (Sen Mee Pad Kra Shed)
To Prep
In a mortar, pound the garlic, chillies and goat pepper, then mix well with the shrimp paste.
To Cook
In a wok, heat oil on medium and fry the paste mixture. Add a little water, then the prawns and water mimosa, stir-fry well.
Add the oyster sauce, soy sauce and sugar, then the noodles. Add water if it gets too dry, stir-fry well and serve, garnish with sliced chilli.
Asparagus and Fish Roll in Oyster Sauce
To Cook
Combine dace fish meat with seasoning mix ingredients. Mix well.
Pour some oil into a pan and swirl to coat the pan with oil evenly. Over medium flame, pour in half the eggs and swirl the pan to spread whisked eggs out evenly. Pan fry until lightly browned, then flip to cook the other side. Remove and set aside. Repeat with remaining whisked eggs to make 2 pcs of egg sheets.
Blanch asparagus in boiling water. Drain.
Spread fish mixture evenly on a piece of nori sheet. Dust with a little corn starch. Cover with cling wrap and turn over so that the nori sheet is facing up. Place a piece of egg sheet on top of the nori. Put a piece of asparagus on top and roll up with a sushi mat. Repeat with the other nori sheet and egg sheet.
Heat some oil in a pan. Remove the cling wraps and pan fry the fish rolls over low heat until done. Cut into pieces and serve.
Caramel Prawns (Tom Rim)
To Cook
Heat some oil in the pan and add the chopped garlic and onions. Stir-fry until fragrant. Add prawns and fry until pink.
Add the sugar, fish sauce and black pepper and stir well. Add in the spring onions as it tastes better when it absorbs some of the sauce.
Taste and add extra sugar, fish sauce or salt to taste.
Fry the shrimp on high heat for a few seconds until the mixture caramelised.
Serve hot with rice.
Chinese Omelette with Tomatoes
To Cook
In a fry pan, heat 1 tbsp of oil on medium high. Pour in the egg and pan fry for about 30 secs or until the bottom is cooked.
Stir the eggs with a spatula and break into smaller pieces. When the egg is cooked, remove and set aside.
Heat the remaining oil on low, sauté garlic until fragrant.
Add in the tomatoes and increase the heat to medium high. Stir for 1 min or until the tomatoes are soft, then add the egg, salt and sugar into the pan. Stir quickly until well mixed, serve.
Coriander Chicken Curry
To Cook
Blend all ingredients for coriander paste until fine.
Heat oil in a wok or pot. Add in the cumin seeds, cloves and cinnamon; and fry until fragrant.
Add in coriander paste and fry until fragrant.
Add in tomatoes, curry powder, turmeric powder and chilli powder. Stir well.
Add in chicken pieces, potatoes, coconut milk and water. Stir well.
Add salt to taste. Cook slightly covered, until potatoes are done.
Lastly, add in coriander leaves and garam masala powder. Cover slightly and cook for another 2 mins.
Tip: Feel free to adjust the number of red chillies according to taste!
Chinese Broccoli with Minced Pork and Preserved Mustard
To Cook
Heat some oil in a fry pan, sauté the garlic until fragrant.
Add in the minced meat and stir fry until the minced meat changes colour and almost done.
Add in the preserved mustard and stir well for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
In a pot of boiling water, add a pinch of salt and drizzle some oil. Blanch the Chinese broccoli until cooked. Remove and drain well.
Arrange the Chinese broccoli on a serving plate and pour the meat mixture on top. Serve.
Stir-fry Beef and Veggies
To Cook
Combine beef, garlic, ground black peppercorns and white pepper in a small bowl. Mix well and set aside to marinate for 15 mins.
In a wok, add 1½ tsp oil and heat over a medium-high heat. Stir fry the beef 2-3 mins until lightly browned. Remove and set aside.
Add 1 tsp oil, carrot and asparagus to the wok and stir fry for another 1-2 minutes. Stir in Lee Kum Kee Panda Brand Oyster Sauce. Return the beef to the wok and stir to mix well.
Garnish with spring onion curls and serve hot.
Mushroom Hot Pot (Beoseot Jeongol)
To Prep
Place beef slices with the Beef Marinade into a bowl, mix well and let sit for 15 mins.
To Cook
Place 4-5 cups of water in a saucepan with the Stock ingredients. Just before the stock comes to a boil, discard konbu. Simmer stock for about 10 mins. Strain the stock, discard the stock ingredients and set stock aside.
To Serve
Arrange mushrooms, vegetables and beef evenly around a small shallow pan (jeongol pan).
Pour stock into the pan and add Chilli Seasoning (optional). Bring the stock to a boil, reduce heat and simmer gently for about 5 mins. Add soy sauce, salt and cooking sake.
Noodles can be added after most of the mushrooms, vegetables and meat has been served.
Pork with Broccolini and Oyster Sauce
To Prep
Combine pork and sauces in a bowl. Chill for 20 mins.
To Cook
Heat oil in a wok. Stir-fry pork in batches, for 3 mins each, reserving marinade.
Add onion. Stir-fry for 1 min. Return pork to wok with broccolini, coriander and reserved marinade. Stir-fry for 2 mins.
Toss cashews through. Serve with rice.
Braised Lotus Roots (Yeongeun Jorim)
To Cook
Slice lotus roots into 0.6cm thick discs. Soak them in cold water for 30 mins.
In a pot, boil some water. Add 1 tsp vinegar and blanch the lotus root slices for 5 mins, uncovered. Rinse in cold water and strain.
In a non-stick pan, heat oil over medium-high heat. Stir-fry the sliced lotus roots for a few minutes until slightly softened.
Add 2¼ cups of water, chopped garlic and soy sauce. Stir and leave to cook covered. Turn the heat to low and cook for 40 mins. Occasionally open the lid and turn them over to brown evenly. Add more water if necessary.
Add rice syrup or sugar and stir through. Cover and let it simmer for another 20 mins.
Remove cover and turn the heat up to medium-high. Carefully stir and leave to braise for 10-12 mins, until each slice is shiny and most of the liquid is evaporated.
Remove from the heat and stir in sesame oil, then serve with a sprinkling of sesame seeds. Enjoy as a dish with rice and other dishes. Store in an airtight container and keep refrigerated up to 2 weeks.
Preserved Radish
To Cook
Heat cooking oil on high, sauté chopped garlic until aromatic.
Add preserved radish and stir-fry until fragrant.
Add in chilli and the Seasonings, mix well.
Dish up, let cool and store in an airtight container.