To Cook
Pat dry bean curd with kitchen paper then, coat with corn starch.
Heat up oil in a pan and pan fry bean curd on both sides until golden brown. Dish out to a serving plate and set aside.
In the same pan, cook all seasoning mix ingredients until the sauce thickens. Pour the sauce over pan fried bean curd. Sprinkle with spring onions and red chillies. Serve.
Vegetables
Steamed Rice in Lotus Leaf
To Cook
Mix chicken with marinade. Heat oil in a pan and stir fry chicken until cooked. Add dried shrimps, barbecued pork and mushrooms. Stir fry for 2 mins.
Add rice and seasoning mix. Stir well until heated through.
Clean fresh lotus leaf and set aside. If using dried lotus leaf, soak in hot water until softened. Drain.
Place all stir fried ingredients on the lotus leaf and top with spring onions. Wrap. Steam the lotus leaf rice over high heat for 15 mins. Remove and cut open the lotus leaf. Serve hot.
Stewed Pork Balls in Chinese Braising Sauce
To Cook
Mix minced pork and bean curd with marinade in a bowl and stir until sticky.
Divide the pork mixture into 3 portions and roll into balls. Heat up oil in a pan and semi deep fry meatballs. Dish out and set aside.
Parboil baby cabbage leaves. Then, place half of the cabbage in a pan and top with ginger slices. Add seasoning mix ingredients and bring to a boil. Add in meatballs and simmer over low heat for 1 hr.
Once ready, add in the rest of the cabbage leaves and cook until sauce thickens.
Pan Fried Pork with Capsicum
To Cook
Place pork slices into a bowl and mix in marinade ingredients until well combined. Cover and leave to marinate in the refrigerator for 30 mins.
Heat up oil in a pan and fry marinated pork until cooked. Dish out and set aside.
Add a little more oil into the pan and fry onions and capsicums until softened. Toss cooked pork back into the pan and add in seasoning mix ingredients. Stir well.
Dish out and serve with steamed rice.
Pan Fried Asparagus and Beef Rolls
To Cook
Marinate sliced beef with salt and pepper for 20 mins.
Bring some water to boil and blanch asparagus for 1-2 mins. Drain and set aside.
Place the asparagus on sliced beef and roll the sliced beef from the bottom to the top. Repeat with the remaining sliced beef and asparagus.
Heat oil and pan fry beef rolls over medium heat till completely cooked. Add in capsicums and seasoning mix, sauté until cooked. Dish out and serve.
Spicy Stir-Fried Pork Dices with Cashew Nuts
To Cook
Combine the sauce mix ingredients in a bowl.
In a separate bowl, mix diced pork together with marinade ingredients.
Heat up oil in a pan and sauté minced garlic until fragrant. Add in pork and stir fry until cooked. Drizzle in Shaoxing wine and toss in bell peppers. Pour in sauce mix ingredients and stir well until cooked through.
Add cashew nuts and toss well. Dish out and serve with steamed rice.
Stir Fried Chicken with Cashew Nuts
To Cook
Mix chicken with marinade and set aside.
Heat up oil in a pan and sauté garlic and chicken. Add sweet radish, dried bean curd, capsicums and water. Stir fry over high heat until cooked through.
Toss in cashew nuts and Lee Kum Kee Concentrated Chicken Broth. Stir fry for 1 min. Dish out and serve.
Tofu Skin Rolls with Vegetables
To Cook
Sauté bean sprouts in a heated pan with 2 tbsp oil.
Add Chinese mushrooms, wood fungus, carrots and celery. Stir fry for 1 min.
Add seasoning mix and heat through. Set aside to cool.
Divide filling into 8 portions. Place a portion of filling onto a piece of tofu skin and wrap like a spring roll. Seal with sealing paste. Repeat with remaining filling and tofu skin.
Pan fry the tofu skin rolls in 3 tbsp oil until golden and crisp. Dish out and serve with dipping sauce of your choice.
Stir Fried Vegetarian Egg Noodles
To Cook
Cook egg noodles in boiling water according to package instructions. Drain. Combine sauce mix ingredients in a bowl.
In a pan, heat up oil and sauté Chinese mushrooms until fragrant. Add white fungus, carrots, mushrooms and baby corns. Stir fry for 1 min.
Toss in egg noodles and drizzle in sauce mix ingredients. Stir until well combined and heated through. Dish out and serve.
Radish Stuffed with XO Sauce Shrimp Paste in Crab Roe Sauce
To Cook
In a bowl, season shrimps with a dash of salt. Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap the bowl with cling wrap and chill in refrigerator.
Use a round mould to cut the radish pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
Arrange the radish pieces on a plate. Stuff shrimp paste into each piece. Steam for 8–10 mins.
Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.
Deep Fried Lotus Roots with Meat Patties
To Cook
Place fish meat, pork, spring onions, Chinese parsley and rehydrated mushrooms into a bowl. Mix in seasoning mix ingredients. Combine well. Filling is ready.
Dust a sliced lotus root with corn starch and top with a thick spread of filling. Cover with another lotus root slice to make a sandwich. Repeat with remaining lotus root slices and filling.
Heat up enough oil to semi deep fry the lotus root patties over medium heat. Once the oil is hot, dust all the lotus root patties with corn starch.
Semi deep fry both sides of lotus root patties until golden brown. Dish out and place on kitchen paper to drain off excess oil. Serve.
Nyonya Fried Rice
To Cook
In a wok, heat 1-2 tbsp cooking oil over medium-high heat. Pour in the egg mixture and stir constantly with a spatula. Keep stirring until eggs are cooked then dish out to set aside.
Heat 3-6 tbsp cooking oil and fry the prawns. When cooked, set aside.
Use the balance of the oil to saute the garlic, dried prawns, shallots and sambal belachan. Add the rice and fry at high heat, keep stirring to avoid burning the rice.
Add the salt, light soy sauce and dark soy sauce.
Add in the prawns, stir in, then dish.
Garnish with sliced omelette, diced spring onions and chilli.