To Cook
Set aside each type of vegetables on one big plate after the following cooking steps.
Heat pan and ½ tbsp oil. Add carrot and cook briefly about 20 secs. Season lightly with salt.
Repeat sauté process as above with zucchini but add ⅛ tbsp garlic and ½ tbsp green onions.
Repeat with shitake mushrooms but season lightly with soy sauce.
Mix salad leaves with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp of sesame oil.
In a saucepan, place soybean sprouts with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until sprouts are cooked.
Drain and add ½ tbsp green onions and ¼ tsp Korean chilli powder. Season with salt.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables, meat and then an egg on top. Drizzle some sesame oil and sprinkle some sesame seeds. Serve with Korean chilli paste for individual taste. Repeat with another 3 bowls. Mix Korean chilli paste with rice and topping before eating.
Vegetables
Braised Chicken and Bitter Melon in Black Bean Sauce
To Prep
Combine all Seasoning ingredients in a bowl and mix well. Set aside.
In another bowl, combine all Marinade ingredients and mix well. Coat Marinade mix with chopped chicken and leave in the fridge for at least 30 mins.
To Cook
Heat wok with 2 tbsp oil and fry bitter melon for about 3-4 mins. Remove from heat and set aside.
Heat the same wok with 1 tbsp cooking oil on high, add chicken and stir-fry for about 3-4 mins or until chicken is brown. Remove and set aside.
Reheat wok on high, add remaining cooking oil, add the Seasoning sauce mixture. Stir-fry until fragrant and aromatic.
Add in bitter melon to braise. When sauce boils, add cooked chicken, stir to combine.
Cover the wok and cook until chicken is tender. Serve.
Chicken Lettuce Cups
To Cook
Heat oil in a pan over medium heat. Sauté garlic until fragrant. Toss in chicken and stir fry until cooked through.
Add in carrots and asparagus, stir frying until heated through.
Mix in oyster sauce and plum sauce until well combined.
Stir in roasted pine nuts and remove from heat. Leave to cool slightly.
Wrap chicken filling with lettuce leaves and serve immediately.
Thai Fried Broccoli with Salted Fish (Pad Khana Pla Kem)
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.
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.