To Cook
Soak beef in cold water for at least 30 mins. Drain meat. Boil a pot of water with 1 clove garlic, 2cm piece ginger and ½ onions. Cook meat in hot water briefly, about 5 mins. Drain meat and wash away impurities. Discard garlic, ginger and onions.
Place meat in a pot again with cold water, water level should be just to cover the meat.
Bring the ribs to a boil and cook in moderate heat for about 20 mins. Take the ribs out and reserve the stock. Make a few slits in each rib meat.
Pour Obap Korean Beef Stir Fry Sauce over the ribs with the reserved stock. Bring the ribs to a boil and simmer gently over low heat for at least 1½ hrs. Add extra water if needed.
Add the vegetables and green onions and cook for another 30 mins.
Add blended Nashi pear for extra flavour to the dish when cooking.
Vegetables
Rice Noodles with Beef and Chinese Broccoli
To Cook
Heat the wok over high heat, add 1 tbsp oil and cook the beef in batches for 3 mins each, or until browned. Set aside.
Reduce the heat to medium, add the remaining oil and garlic and cook for 30 secs, add onion and cook until transparent.
Add noodles, chilli, soy sauce and oyster sauce and stir-fry for 2 mins. Return beef to the wok and add broccoli. Cook until broccoli wilts and the noodles are soft.
Serve with a squeeze of lemon. Garnish with chilli.
Black Bean Chicken
To Cook
Heat oil in a wok or fry pan over medium-high heat. Add onion and capsicum and stir-fry for 2 mins. Using a slotted spoon, remove from heat (leave oil).
Add chicken and sauce to pan and stir-fry until cooked, for about 4 mins.
Return vegetables to pan and stir-fry for 1-2 mins. Serve hot.
Chinese Stir Fried Eggplant with Minced Meat and Preserved Radish
To Cook
Heat some oil in a wok on low, sauté garlic until fragrant, and then add in the minced pork. Increase the heat to medium, stir fry until the meat is cooked. Add a pinch of salt and a dash of pepper. Stir well, remove and set aside.
Heat some oil in wok again, add in the eggplants and stir fry for 2-3 mins.
Add in the meat, preserved radish and chilli, a dash of pepper and stir for another 1-2 mins or until eggplants are well cooked. Taste test and add salt if desired. Serve immediately.
Shortcut Singapore Bak Kut Teh
To Cook
Boil water in a pot. Add the Bak Kut Teh sachet and pork ribs.
Simmer for 30 mins on low heat.
Add garlic, shiitake mushrooms and tofu puffs, simmer for 10 mins.
Add enoki mushrooms and simmer for 5 more mins. Serve hot, garnish with coriander.
Braised Tofu with Mushrooms
To Prep
Combine Braising Sauce ingredients and mix well. Set aside.
To Cook
Heat 2 tbsp cooking oil in wok on high and pan fry tofu until golden brown. Remove tofu from wok onto a bowl. Set aside.
Add 1 tbsp cooking oil and heat on high. Fry white part of spring onions until fragrant. Add mushrooms and tofu, toss for 30 secs to mix well.
Add braising sauce to the stir fry and bring it to a boil. Lower heat to medium and cover with lid, let it cook until braising liquid is reduced to half. Taste test and add seasoning if required.
Add broccoli and carrots. Let it simmer for 30 secs or until vegetables are tender.
Stir in corn flour mixture gradually until desired thickness. Serve.
Stir Fried Cucumber with Dried Anchovies
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.
Braised Chicken with Bitter Melon and Oyster Sauce
To Prep
Combine all Seasoning ingredients in a small bowl and mix well, set aside.
In another bowl, combine all Marinade ingredients and mix well.
Clean chicken with some salt, rinse and drain well. Mix chicken with Marinade sauce mix and leave in the fridge for 1 hr.
Rub bitter melon with salt. Bring a pot of water to boil and blanch the bitter melon for about 1 min. Drain and rinse in cold water. Set aside.
To Cook
Heat 2 tbsp cooking oil in a wok, sauté ½ of the garlic and ginger until fragrant.
Add chicken and pan fry for about 3 mins over medium high heat, or until chicken is half done. (Chicken begins to shrink and firm up). Remove from wok and set aside.
Reheat wok and add 1 tbsp cooking oil. When oil is hot, add in the remaining garlic and ginger. Stir fry until fragrant and lightly browned, add the yellow bean paste and fermented black beans. Stir to mix well.
Add in bitter melon to braise, then mix in chicken.
Pour in Seasoning mixture, stir well and bring to a boil. Cover, turn the heat to medium low and let simmer for about 20 mins or until the chicken is tender and cooked through.
Add the corn flour solution and toss the chicken and the bitter melon until sauce thickens.
Dish out and garnish with spring onion. Serve hot with steamed rice.
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.