To Cook
Mix the crushed chilli peppers in a bowl with the Chinese kale, sugar and oyster sauce.
Now, heat the pan and put in vegetable oil. Put in the salted fish when the pan has heated up. Fry the salted fish until it has turned yellow, ensuring that it does not turn into a sauce.
Cut the fried salted fish into medium pieces and increase the heat.
Add garlic and stir it quickly to avoid burning.
Add the Chinese kale when the garlic yellows slightly.
Stir until cooked, make sure that the vegetable does not overcook.
Take off the heat and serve.
Vegetables
Chicken Spring Roll (Chun Juen)
To Prepare
Ensure the vegetables are cut as specified in the ingredients list. Do the same with the dried shrimp and wood fungus, ensuring that both are drained. Marinate the chicken.
Heat up the pan with some cooking oil and fry half of the chopped garlic and grated ginger for a few seconds before adding the chicken. Take the pan off the when the chicken is cooked.
Saute the chopped dried prawns and the remaining garlic and ginger for a few seconds, until fragrant. Add the cabbage, beans, carrot and wood fungus, cooking until slightly wilted. Add the chicken with stock powder, salt, light soy sauce, oyster sauce, sesame oil and white pepper.
After a minute, add the bean sprouts and thicken with some corn flour solution.
Prepare an area to wrap the spring rolls. Take one spring roll wrapped and scoop approximately 2 tbsp of the filling into the middle of the wrapper.
Wrap the spring roll by lifting the closest corner and pulling it over the filling. Pull the left and right side over the filling, the spring roll should resemble an open envelope.
Roll the spring roll into a small cylinder and seal the roll by brushing some egg white onto the top corner.
Fry the spring rolls, making sure that there are not too many in the pan in one batch. The spring rolls are ready when they look golden and crispy.
Remove from the pan and place on absorbent towels to remove excess oil.
Serve with your chosen sauce.
Braised Chicken with Radish
To Prep
Wash the chicken thighs and pat dry with paper towels. Then chop into bite-sized pieces and mix with all the marinade ingredients and set aside to marinate for half an hour.
To Cook
Heat some vegetable oil in a wok over medium high heat. When the oil begins to smoke add the ginger, garlic and shiitake mushrooms and sauté until fragrant.
Next add the radish and carrots and continue to sauté for another 5 minutes.
Push the vegetables to the side of the wok and add more vegetable oil. When the oil heats up, add the chicken and brown on all sides.
When browned, mix the chicken with the vegetables and mix in ¾ cup of water and cover the wok with a lid.
Let the chicken cook covered until it is done, and the sauce has reduced by half. Season with salt to taste.
Make a simple corn starch slurry by mixing the corn starch with 2 tbsp water making sure there are no lumps. Then pour the slurry into the wok and mix well.
The slurry will thicken the sauce after a while, so keep an eye on it so that it doesn’t become too thick.
Stir in the spring onions and serve with cooked white rice.
Shanghai Fried Noodles (Cu Chao Mian)
To Prep
Combine pork and marinade ingredients, set aside for 5-10 mins.
To Cook
In a wok, heat 1 tbsp of oil over high heat. Stir-fry the pork until browned. Lower the heat, remove and set aside.
Add 2 tbsp of oil over medium heat, saute the mushrooms for about 2 mins.
Add the noodles and seasonings. Stir-fry until the noodles are in deep brown colour. Add a little dark soy sauce for darker colour if desired.
Mix in the vegetables until wilted. Serve hot. Add a few drops of black vinegar on top (optional).
Stir Fried Bean Sprouts with Anchovies
To Cook
Heat cooking oil in a wok on medium. When hot, add in dried anchovies and stir-fry until crispy and browned.
Add garlic and spring onions, stir well. Add bean sprouts, chicken powder and water. Taste test and add salt and pepper if needed. Let it simmer for 10 secs.
Stir well and dish out. Garnish with spring onions and sliced chilli, serve.
Spring Onion and Vinegar Chilli Sauce
To Cook
Slice the spring onion whites into long strips.
Remove seeds from the chillies and chop finely.
Combine all ingredients in a small bowl and mix well.
Beef and Curry Sauce Casserole
To Cook
Heat oil in a fry pan and add onion and ginger. Toss over medium heat for 2 mins or until onion is soft but not coloured.
Add beef strips to fry pan and brown well on all sides.
Mix frozen vegetables and curry sauce.
Blend water and corn flour together and then add to meat mixture.
Transfer all ingredients into 2L casserole dish and cook in the oven at 180°C for 20 mins. Garnish with coriander.
Spicy Stir-fried Pork
To Cook
Blanch green beans and set aside.
Stir-fry red curry paste with oil over low heat until fragrant. Add the meat and stir-fry over high heat until cooked.
Add water, fish sauce and sugar.
Combine green beans and kaffir lime leaves, mix well and sprinkle red chilli before removing from heat. Serve with rice.
Noodles in Homemade Sesame and Peanut Sauce
To Cook
Heat cooking oil in a wok on medium, add the Seasonings and stir-fry until fragrant.
Add noodles and mix thoroughly.
Remove from heat and serve garnished with cucumber.
Korean Sushi Roll (Gim Bap)
To Prep
Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside bulgogi and sliced danmooji.
To Cook
Pour ½-1 tbsp oil to a heated pan and pour eggs and make a thin omelette over medium heat, omelette should be pale in colour. Cut into thin strips when cooled and set aside.
Pour ½-1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
Squeeze excess water out of spinach, mix with ½ tbsp sesame oil, ¼ cloves of garlic and 2 pinches of salt in a bowl and set aside.
Place sushi mat on a board. Place gim (nori sheet) on the mat, place ⅓- ½ cups of rice on gim, covering about ⅔ of the sheet. Place all the ingredients on top of the rice, lining them up horizontally and close together. Roll the gim (nori sheet), using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the gimbap is not too loose.
Repeat with all the other ingredients until you have a desired number of gimbap rolls. Cut gimbap into bite sized pieces, usually 8-10.
Duck San Choy Bow
To Prep
To make the lettuce cups, remove the outer layer of the lettuce and cut out the stem of the lettuce.
Remove the leaves of the lettuce and trim them in to cup shapes with enough space to put the fillings in to them.
Store the trimmed leaves in a large bowl of cold water and keep cool until they are served.
To Cook
In a large pan or wok, add 1 tbsp of oil and saute the garlic and green onions until fragrant.
Add the shredded duck in to the pan and stir-fry for about 1 minute.
Add in the vegetables and stir well.
Add in the Shaoxing wine and cook until almost all of the liquid has evaporated.
Add in the oyster and soy sauce and stir until well combined before adding the cornflour mixed with 2 tbsp of cold water.
Stir the cornflour mixture until the sauce begins to boil and thicken before removing from the pan.
To serve, place a couple of the lettuce leaves on to a plate and fill with the duck filling.
Japanese Marinated Fried Fish (Nanbanzuke)
To Prep
Combine the marinade ingredients in a porcelain or glass baking dish. Mix well until the sugar has completely dissolved.
Add the vegetables and chilli into the marinade and mix well. Set aside for later.
To Cook
In a deep fryer or wok, heat up enough vegetable oil to 175°C. You want to have enough oil to complete submerge your pieces of fish.
Pour your flour onto a plate and drop the fish into the flour to coat. Make sure each piece of fish is completely coated with flour and shake lightly to remove any excess flour.
Piece by piece, add the fish into the hot oil and deep fry until cooked through.
Place the cooked fish on some paper towels to remove any excess oil. Transfer the fish into the marinade while still hot.
Carefully mix the fish in the marinade to completely coat them with the marinade.
Marinate the fish overnight in the fridge for best results, otherwise the fish need to be marinated for at least half an hour.
Serve when ready with some white rice.