Main Course

Noodle Soup with Hot and Spicy Ground Beef Sauce

See recipe ….

Posted on 2014/04/22


Stir-fried Shanghai Noodle with Chicken and Vegetables in Red Curry Sauce

See recipe ….

Posted on 2014/04/08


Stir-fried Tofu and Eggplant over Crispy Vermicelli

See recipe ….

Posted on 2014/04/01


Stir-fried Lotus Root with Cloud Ear Mushroom and Vegetables

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Posted on 2014/03/25


Breaded Veal with Lemon Sauce

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Posted on 2014/03/18


Stir-fried Soybean with Chinese Mushroom, Vegetables and Cashew

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Posted on 2014/03/11


Steamed Fish with Ham and Mushroom

See recipe ….

Posted on 2014/03/04


Thai Tom Yum Fried Rice

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Posted on 2014/02/25


Stir-fried Scallop with Vegetables Szechuan Style

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Posted on 2014/02/11


Stewed Chicken with Three-cup Sauce

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Posted on 2014/02/04


Szechuan Egg Foo Yung with Pork

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Posted on 2014/01/21


Crispy Chow Mein with Beef and Gai Lan

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Posted on 2014/01/07


Stir-fried Rice Rolls with Chicken and Vegetable

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Posted on 2013/12/24


Vietnamese Roast Chicken with Coconut Rice

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Posted on 2013/12/17


Miso Fish

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Posted on 2013/12/10


Stir-fried Beef with Leek and Mushroom

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Posted on 2013/12/03


Spicy Pork Ribs with Szechuan Chili Sauce

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Posted on 2013/11/26


Stir-fried Spicy Pork With Cashew

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Posted on 2013/11/12


Vietnamese Chicken Curry

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Posted on 2013/10/29


Korean Rice Dish with Beef and Vegetables (Bibimbap)

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Posted on 2013/10/15


Sweet & Sour Shrimp with Crispy Rice Cake

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Posted on 2013/10/08


Braised Meatballs with Suey Choy

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Posted on 2013/10/01


Stir-fried Beef with Eggplant and Spicy Sauce

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Posted on 2013/09/24


Green Curry Chicken

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Posted on 2013/09/17


Stir-fried Shredded Chicken with Spicy Garlic Sauce

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Posted on 2013/09/10


Stir-fried Rice Vermicelli Singapore Style

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Posted on 2013/09/03


Indonesian Stir-fried Noodle

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Posted on 2013/08/27


One Bite Beef with Fried Garlic and Broccoli

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Posted on 2013/07/23


Stir-fried Chicken with Quail Egg and Vegetables

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Posted on 2013/07/16


Stir-fried Shrimp with Shimeji Mushroom and Garlic Stems

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Posted on 2013/07/09


Diced Beef French Style

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Posted on 2013/07/02


Lemongrass Pork Ribs

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Posted on 2013/06/25


Rice Vermicelli (Bun) with Grilled Chicken

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Posted on 2013/06/18


Mu Shu Pork

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Posted on 2013/04/24


Penne with Shrimp and Curry Cream Sauce

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Posted on 2011/11/30


Deep-fried Golden Stuffed Shrimp

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Posted on 2011/11/15


Stir-fried Beef with Crispy Potato

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Posted on 2011/10/25


Rotini with Bacon, Mushroom and Egg

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Posted on 2011/10/12


Chicken Patties with Honey Lemon Sauce

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Posted on 2011/10/07


Vietnamese Ham

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Posted on 2011/09/28


Tea-smoked Salmon with Avocado Salsa

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Posted on 2011/09/17


Shrimp Duo with Peapod

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Posted on 2011/09/03


Fish Fillet with Cream Corn

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Posted on 2011/08/30


Vietnamese Crepe

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Posted on 2011/08/20


Vegetarian Quinoa and Rice Congee

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Posted on 2011/07/30


Quinoa and Rice Congee with Chicken and Corn

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Posted on 2011/07/20


Stuffed Deep-fried Tofu with Coconut-flavoured Curry Sauce

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Posted on 2011/07/06


Steamed Chicken with Chinese Sausage and Mushroom

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Posted on 2011/07/04


Spicy Tofu with Ground Beef

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Posted on 2011/05/22


Stir-fried Chicken with XO Sauce

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Posted on 2011/05/15


Rice with Diced Pork and Chinese Cream Corn Sauce

See recipe ….

Posted on 2011/04/09


Pad Thai

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Posted on 2011/03/31


Stir-fried Bok Choy with Minced Garlic

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Posted on 2011/02/07


Stir-fried Chicken with Mushroom and Celery

See recipe ….

Posted on 2010/11/17


Chinese Fried Rice

Ingredients:

3-1/2 oz – Medium shrimp
4 oz – Diced char siu
3 – Eggs (beaten)
2 Tbsp – Chopped green onion
6 cups – Cooked rice
1 tsp – Salt
2 Tbsp – Chicken broth (or 2 Tbsp water + 1/2 tsp chicken broth mix)

Method:

  1. Wash shrimp and pat dry with paper towel. Marinate with a dash of salt, white ground pepper and 1/4 tsp cornstarch.
  2. Heat the wok and add 2 Tbsp oil. When hot, add shrimps. Stir-fry until they turn red. Remove and set aside.
  3. Add 4 Tbsp oil to wok. When hot, pour in beaten egg. When almost set, stir in cooked rice. Stir-fry until rice is heated through. Add salt, chicken broth, cha siu, green onion and cooked shrimps. Stir and toss until all the ingredients are thoroughly mixed and until rice is dry.
  4. Serve at once.


Chicken á La King Chinese Style

Ingredients:

10 – oz Boneless skinless chicken thigh or breast
8 oz – Onion
1 can (10 oz) – Canned sliced mushroom

Chicken Marinade:

½ tsp – Salt
1/8 tsp – White ground pepper
½ tsp – Sesame oil
2 tsp – Water
1¼ tsp – Cornstarch
1 Tbsp – Oil

Sauce:

½ tsp – Salt
½ tsp – Sugar
1¼ tsp – Chicken broth mix
½ tsp – Sesame oil
6 fluid oz – Evaporated milk
6 fluid oz – Water
1½ Tbsp – Cornstarch

Method:

  1. Cut chicken into ½" dices. Add marinade and set aside for about 30 minutes.
  2. Cut onion into dices same size as chicken.
  3. Rinse and drain canned mushroom.
  4. Mix sauce ingredients and set aside.
  5. Heat wok and add 1 Tbsp oil. Saute onion over medium heat for 2 minutes. Add mushroom and stir-fry for another minute. Remove.
  6. Add 1½ Tbsp oil to wok. Stir-fry ½ of the chicken until no longer pink. Remove. Add another ½ Tbsp oil to wok. Stir-fry remaining chicken until no longer pink. Return previously cooked chicken to wok. Add 1 tsp wine and toss briefly. Add onion, mushroom and sauce ingredients. Keep tossing until sauce reboils and thickens. Remove and serve hot with cooked rice.


Black Cod with X.O. Sauce

Ingredients:

4 pieces – Medium-sized black cod or sea bass steak
2 Tbsp – Chopped green Onion

Seasoning:

2 Tbsp – X.O. sauce
1 Tbsp – Lemon juice
1-1/2 Tbsp – Liquid honey
1 Tbsp – Oyster sauce
4 Tbsp – Water

Method:

  1. Rinse and dry fish steak. Coat lightly with cornstarch and shake off excess.
  2. Mix seasoning ingredients. Set aside.
  3. Heat non-stick pan or wok. Fry fish steaks in two batches using 2 Tbsp oil for each batch until slightly golden.
  4. Return all fish steaks to pan. Add seasoning. Simmer to a slightly thickened sauce. Remove into serving platter. Sprinkle chopped green onion over fish. Serve hot.

Note:

X.O. Sauce is a gourmet chili sauce made from dried shrimp, dried scallop (and sometimes dried abalone) with seasoning. It is available in Chinese and Asian grocery stores.


Peking Duck


Ingredient:

4 to 5 lb – Whole duck with connecting neck.
2 Tbsp – Maltose
1 Tbsp – White vinegar
1 cup – Water

Method:


  1. Remove intestine and fat from the duck’s cavity. Wash and pat dry. Cut off the wing tips and feet (if any).
  2. Insert a drinking straw into the neck opening and blow air into the duck to separate the skin from the meat.
  3. Place two 4-inch bamboo skewers underneath the wings to brace them away from the body.
  4. Tie a string around the neck and hold duck over a wok of boiling water. Pour boiling water over the duck several times until the skin shrinks. Clear away any water inside the duck’s cavity. Hang- dry for awhile.
  5. Melt maltose, vinegar and water in a saucepan over low heat. Pour glaze over duck to soak the skin thoroughly. Hang duck in a cool and windy place for 3 to 4 hours until the skin is completely dry.
  6. Roast duck in preheated oven at 475°F for about 30 minutes, until the skin turns golden brown. Turn the duck around a few times during roasting. At this stage, the skin is ready to be eaten but the meat of the duck is only medium done.
  7. Use the meat of the duck to stir-fry with vegetables for another dish of continue roasting for 15 minutes at 475°F or until the juices run clear.
  8. Serve the skin with the following sweet soybean paste.

Sweet Soybean Paste

Ingredients:


2 Tbsp – Soy bean paste
2 to 3 Tbsp – Water
1-1/2 tsp – Granulated sugar
1/4 tsp – Dark soy sauce
1 tsp – Sesame oil
1 Tbsp – Hot cooking oil

Method:

Mix together all ingredients to a paste.



Steamed Whole Fish with Ginger and Green Onion


Ingredients:

1 lb – Fresh whole fish (preferably sea fish)
3 Tbsp – Ginger (shredded)
5 stalks – Green onion (shredded)
3 to 4 stalks – Green onion (cut into 3″ length)
3 to 4 sprigs – Coriander

Fish Marinade:

1/3 tsp – White ground pepper
1/2 Tbsp – Cornstarch

Sauce:

2 tsp – Light soy sauce
1 tsp – Dark soy sauce
1/2 tsp – Sugar
1/2 tsp – Chicken broth mix
1 tsp – Sesame oil
2 fluid oz – Water

Method:

  1. Scale fish and remove internal organ. Wash and wipe dry. Rub fish all over with fish marinade and set aside for about 10 minutes.
  2. Mix sauce ingredients and set aside.
  3. Put green onion lengths in a heat proof plate big enough to hold the fish. Put fish on top of green onion. Place shredded ginger all over the fish. Steam fish in a wok of boiling water on high heat for about 9 minutes. (Fish is cooked if the pointed end of a chopstick inserted into the fish passes through easily.)
  4. Remove from heat. Pour away liquid in the plate.
  5. Pour away water from wok and reheat wok. Add 3 Tbsp oil. Saute shredded green onion until fragrant (optional). Add sauce ingredients. Bring to boil. Pour sauce over steamed fish. Sprinkle coriander (and shredded green onion if not sauteed earlier) on top. Serve hot.

Steaming time for fish:

1 lb – about 9 minutes
1-1/2 lb – about 11 minutes
2 lb – about 12 to 13 minutes


Congee with Chicken and Mushroom

Ingredients:

1/3 cup – Long grain or medium grain rice
9 to 10 cups – Water
1 slice – Ginger
8 oz – Skinless boneless chicken breast
5 oz – Onion (sliced)
8 pieces (1-1/2″ diameter) – Chinese dried mushroom
3 Tbsp – Green onion (finely shredded)
1-1/2 Tbsp – Ginger (finely shredded)
5 to 6 sprigs – Cilantro (coarsely chopped)
Sesame oil to taste
White ground pepper to taste

Rice Marinade:

1/8 tsp – Salt
1/4 tsp – Oil

Chicken Marinade:

1 – Tbsp Light soy sauce
1/2 tsp – Salt
2 tsp – Cooking wine
1 tsp – Water
1/8 tsp – White ground pepper
1/2 tsp – Sesame oil
1-1/2 tsp – Cornstarch
2 tsp – Oil

Method:

  1. Soak dried mushroom with cold water in a covered bowl. Stand for 1-1/2 to 2 hours (depending on the thickness of the mushroom) or until softened. Cut off and discard stems. Rinse mushroom cap between the gills to remove dirt and grit. Squeeze out water. Cut into strips. Add 1/2 tsp sugar, 1/2 tsp light soy sauce and 1 tsp oil. Mix well and set aside until ready to use.

  2. Wash rice 2 to 3 times. Drain and put in a small bowl. Mix in rice marinade. Set aside for about 20 minutes.
  3. Thinly slice chicken or cut into thick strips. Add marinade and refrigerate until ready to use.
  4. Boil 10 cups of water in a 4-litre pot or Dutch oven. Add marinated rice and ginger. Bring to boil. With the lid tilted, cook on medium to medium-high heat until the grains open up, about 1/2 hour. Check and stir frequently so content in pot does not stick to the bottom nor boil over.
  5. When congee is ready, stir in onion and mushroom. Cook for about 5 minutes. Add chicken, stir and bring to boil. Cook for another 3 minutes. Taste for additional seasoning of salt or soy sauce. Remove onto big congee bowls. Garnish with shredded ginger, green onion and cilantro. Serve hot with a touch of white ground pepper and sesame oil.

Note: Congee can be served plain or with stir-fried noodle.