To Cook
Heat cooking oil in a wok on medium. When oil is hot, add in dried anchovies and stir-fry until crispy and brown.
Add garlic and shallots, sauté until fragrant.
Add in sliced cucumber and chicken powder. Do a taste test and adjust with salt and pepper. Let it cook for 10 secs. Stir well and dish out. Serve.
Vegetables
Long Beans in Spicy Shallot Sauce
To Cook
Heat wok on medium and stir-fry spicy shallot sauce until aromatic.
Add long beans and toss until evenly mixed with the sauce. Add salt to taste.
Remove from heat and serve garnished with sliced chilli.
Stir Fried Cabbage with Dried Shrimps
To Cook
Heat some oil in pan on medium, sauté garlic until fragrant.
Add the dried shrimps and fry until crispy and fragrant. Remove and set aside.
Heat some oil in pan again, add in the cabbage and stir fry for 1 min, then add water and cook covered for 2-3 mins. Uncover and cook for a further 5-6 mins or until the cabbage are cooked.
Add the dried shrimps and a dash of pepper, season with salt if desired. Stir to mix well.
Transfer to a serving plate and serve.
Vegetarian 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 mushrooms, carrots and water chestnuts in to the pan and stir-fry for about 2 minutes.
Add in the snow peas and chilli and continue to stir fry for another 2 minutes.
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 vegetable filling.
Savoury Mung Bean Pancakes (Nokdujeon)
To Prep
Blend every 2 cups of soaked beans with 1 cup of cold water and ½ tsp of salt until a coarse consistency. Repeat for all soaked beans.
Mix all dipping sauce in a small bowl and set aside.
To Cook
Blanch bean shoots for about 2 mins, then rinse in cold water. Drain well and gently squeeze to remove excess water.
Combine all main ingredients (except oil) in a large bowl and mix well.
In a frying pan, mix 1 tbsp of oil over medium heat, scoop 1 ladle of mixture to the pan and spread thin and round. Pan-fry 2-3 mins or until the bottom turns golden brown.
Flip and add a little oil. Flatten with spatula, cook further for 2-3 mins. Repeat for the remaining mixture.
Serve hot with dipping sauce.
Noodles with Spicy Shallot Sauce
To Cook
Heat cooking oil in a wok on medium heat and add in the Seasonings, stir well.
Add noodles and toss evenly.
Remove from heat and transfer to a serving plate. Arrange vegetables at the side and garnish with coriander. Serve hot.
Malaysian Kapitan Chicken Curry
To Cook
Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.
Malaysian Chicken Curry Laksa
To Cook
Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
Top with bean curd puffs, mint and shallots.
Malaysian Sambal Chicken
To Cook
Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 min. Remove, set aside.
Place remaining oil to the pan and the chicken. Stir well until browned, add Yeo’s Sambal Paste, stir until just cooked. Add coconut cream, salt and vegetables, warm through and serve with rice.
Stir Fried Potato Strips with Minced Pork
To Prep
Combine minced pork and Marinade ingredients, mix well and set aside.
To Cook
Heat oil in a wok, shallow-fry potato strips until they turn golden. Remove and set aside.
In the same wok, heat 1 tbsp of oil and sauté onions until lightly browned.
Add in marinated meat and stir fry until meat is almost cooked, then add in the potato strips. Mix thoroughly.
Add in oyster sauce and dark soy sauce, stir fry for another 2 mins. Remove from heat and serve.
Stir Fried Okra with Sambal
To Cook
Heat oil in wok, saute the garlic until fragrant.
Add in the sambal paste, stir fry briefly until fragrant.
Add the okra and stir fry for about 2 mins, add the water and stir for another 1 min or until cooked.
Remove from heat and serve.
Thai Vegetarian Stir Fried Rice Noodles (Pad See Ew)
To Prep
In a small bowl, mix all Sauce ingredients well and set aside.
To Cook
Heat cooking oil in wok over medium-high heat, add in garlic and sauté for 30 secs or until fragrant.
Add tofu and stir-fry until tofu is cooked and browned.
Add in remaining vegetables, cook for another 2-3 mins or until the vegetables are all tender.
Push the vegetables to a side, pour the eggs into the other side and stir frequently until scrambled and cooked.
Add the noodles and sauce, tossing frequently, for about 2 mins, until hot and well combined. Remove from the heat. Serve immediately with optional garnishes.