To Cook
Heat some oil in pan on medium, sauté garlic until fragrant. Add the dried shrimps and fry until crispy and fragrant.
Add in the cabbage and stir fry for 2-3 mins. Add in the cellophane noodles, water and soy sauce, mix well and cook covered for 3-4 mins. Uncover and cook for a further 2-3 mins or until the cabbages are cooked.
Add a dash of pepper and season with salt if desired. Stir to mix well.
Drizzle the sesame oil and transfer to a serving plate, serve.
Vegetables
Chinese Broccoli (Gai Lan) with Oyster Sauce
To Cook
Bring water to the boil in a large saucepan, add oil and salt then blanch Chinese broccoli for 2 mins or until tender.
Add sesame oil to water and drain well.
Arrange gai lan on a serving plate; drizzle with oyster sauce and serve as an accompaniment to other dishes.
Express Vegetable Noodle Soup
To Prep
Cut the broccoli into florets and the Chinese cabbage leaves into small even pieces.
To Cook
Bring water to a boil. Add in the sesame-flavoured sachet contents, instant noodles, Chinese cabbage and broccoli florets. Then cook for 2 mins on high.
Serve hot with chopped spring onion and sliced chillies, if desired.
Caramelised Potatoes
To Cook
Heat the oil in a frying pan over medium heat.
Fry the potatoes for 8-10 mins, or until golden.
Scoop out the potatoes onto a plate lined with paper towel and set aside to cool.
In a new frying pan, add 2 tbsp of cooking oil.
Pour the sugar to the pan at medium low heat.
Once the sugar has melted and turned a light golden brown colour, remove from the heat.
Pour in the fried potatoes into the caramelised sugar and stir through until evenly coated.
Scoop out onto a serving plate. Enjoy!
Prawn Noodle (Mee) Soup
To Cook
Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
Add fish cake slices (optional) and water spinach, boiled for 1 min.
Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cakes and water spinach.
Top with fried shallots and egg.
Serve with sambal oeleck and soy sauce as condiments.
Crab Fried Rice
To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.
Stir Fry Crabs with XO Sauce and Egg Noodle
To Prep
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so the flavours can enter.
To Cook
Cooked the egg noodles as the instruction on the packaging and transfer to a serving dish.
Heat the wok and add 2 tbsp of oil, cook the crabs for 2 mins, then add the chopped whites of the spring onions plus 80g of XO sauce and fry for 2 mins.
Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue stir fry until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
Pour the crabs and sauce over the noodles and garnish with the chopped green tops of the spring onions.
Hong Kong Style Ginger and Spring Onion Crabs
To Prep
Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.
To Cook
In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 mins. Drain off excess oil on kitchen towels . Set aside
In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 mins, add then add the deep fried crabs. Stir fry thoroughly for 2 mins.
Add the oyster sauce and Chinese cooking wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.
Dish up and serve hot.
Chilli Garlic Beef
To Prep
Combine the beef with 1 tbsp oyster sauce in a bowl. Marinate for 15 mins.
To Cook
Heat fry pan or wok over medium-high heat. Add oil and stir-fry the garlic for 1 min. Add beef and stir-fry for 4-5 mins.
Add capsicum and stir-fry for 2-3 mins. Add chilli garlic sauce, remaining 2 tbsp oyster sauce and stir-fry until heated through.
Serve sprinkled with the sliced spring onion.
Chilli Garlic Prawns with Chinese Vegetable (Bok Choy)
To Cook
Blanch bok choy in boiling water with 1 tsp oil. Drain and set aside.
Heat remaining oil in a wok, stir-fry prawns for 3 mins and add chilli garlic sauce and sugar.
Add bok choy and toss.
Arrange on a plate and serve with rice.
Green Curry Beef
To Cook
Stir-fry green curry paste in a saucepan until fragrant; add ½ cup of coconut milk and bring to boil over medium heat.
Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
Add green bean, eggplant and capsicum, simmer until vegetables are tender. Add kaffir lime leaves, basil leaves and chilli just before removing from heat. Serve with steamed jasmine rice.
Deep-Fried Phoenix Prawns
To Cook
Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.