Curry leave fish fillet

Ingredients

250g Fish fillet ( cut into rectangular pieces)

2 shallots ( cut into thin slices)

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp curry powder

3 tbsp flour ( to dust the fish fillet )

some chilli leaves

pinch of salt

some oil

Preparation

1. Season the fish with 2 tbsp light soya sauce.

2. Heat up some oil in the saucepan enough to deep fry the fish fillet.

3. Dust the fish fillet with flour first before putting into the saucepan to fry.

4. Deep fry the fish until it turn brown.

5. Dish up the fish fillet.

6. Pour out the oil and leave about 2 tbsp of oil in the saucepan.

7. Fry the shallots till fragrant. Return the fish fillet into the saucepan. Put in the curry leave, curry powder, oyster sauce and 20ml water. Stir fry to mix well.

8. Serve with rice.

Red bean paste pancake

Ingredients

250g flour

1 egg ( beaten)

1/2 cup evaporated milk

1 cup water 

200g red bean paste

some oil 

Preparation

1. Put the flour in a container. Add in evaporated milk, water and slowly. Stir well.

2. Heat up 1 tbsp oil in saucepan. Spread some batter on the saucepan .

3. Cook over medium flame and dish out the pancake once it's cooked.

4. Spread some red bean paste on the pancake and fold up to form a rectangular shape.

5. Heat up some oil in the saucepan to fry the pancake. Put a bit of batter on any "exposed" portion if necessary.

6. When one side turns brown,  turn over to fry the other side.

7. Dish out and leave aside to cool for 5-10minutes.

8. Cut and serve.

Lettuce wrapped shansui ginger chicken

  

Ingredients

2 big chicken thighs/1 small chicken

100g young ginger 

1 small lettuce ( washed and soaked in ice water)

1 cucumber

1 bulb garlic

2" old ginger

some salt

some sesame oil

some light soya sauce

a bit of sugar ( optional)

Preparations

1. Boil some water in a pot( enough to immerse the chicken). Put in the garlic, old ginger to boil together. Add salt to taste.

2. When the water boils, put in the chicken thighs and keep the flame low so that the water is JUST boiling.

3. Cover to simmer for 40 minutes.

4. Off the flame and leave the chicken to simmer for further 25 minutes.

5. Meanwhile, add 2 tbsp sesame oil, 2 tbsp of chicken stock, a bit of salt and sugar(optional) to the young ginger and blend. 

6. Dish out the chicken and put it into a bowl of ice water for 5 minutes.

7. Drain dry, debone and cut the chicken to serving pieces. Drain dry the lettuce.

8. Garnish with cucumber to serve with lettuce and ginger sauce.

9. Put a piece of boneless chicken on the lettuce together with some ginger sauce.

10. Wrap up the chicken by folding the lettuce . The chicken taste very nice with the ginger sauce instead of the usual chilli and garlic sauce.

11. This dish may be served with rice too.

Note : For big chicken, cook for 60 minutes instead of 40 minutes. 

*My brother who had tried out many recipes to cook chicken (by boiling) shared with me this recipe which he considered the best.

Stir fry french bean with dried prawn

Ingredients
250g french bean ( blanch and cut slanting into 2cm lengths)
3 tbsp dried prawn ( soaked )
3 cloves of garlic
2 shallots
1 tbsp chilli paste
1 tbsp light soya sauce
pinch of salt
some oil

Preparations
1. Pound the garlic, onions and dried prawn together.

2. Heat up 2 tbsp oil in saucepan. Put in the pounded ingredients to stir fry for 2 minutes.

3. Put in the french bean and stir fry. Add chilli paste, light soya sauce and salt. 

4. Stir fry to mix well.

5. Add 50 ml water and cover to cook over low flame for 5 minutes.

6. If the french bean is not fully cooked, add a bit more water and cover to cook.

7. Dish out when the water is fully absorbed.

Fried crispy bread pocket

Ingredients

6 slices of bread

1 cucumber ( shredded)

1 carrot( shredded)

1 shallot ( cut into thin slices)

150 g prawn ( cut into small pieces)

1 tsp oyster sauce

1 tbsp light soya sauce

pinch of salt

some pepper

some egg white 

some oil

Preparation

1. Heat 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the prawn and fry.

2. Put in the cucumber, carrot, oyster sauce, light soya sauce, salt and pepper and stir fry for 5 minutes to cook.

3. Dish out for use as fillings later.

4. Cut away the edges of each slice of bread. Then take a piece and put some fillings on it . 

5. Fold the piece of bread at middle and seal the edges with egg white. Press along the edges to secure .

6. Heat enough oil to deep fry.  Put in the bread to fry when the oil is hot or the oil will soak into the bread.

7. Dish out onto kitchen tissue when the colour turns brown.

8. Serve as soon as it's prepared.

Prawn omelette

Ingredients

200g prawns (shelled and deveined)

10 small black cloud fungus (云耳, soaked and cut )

3 eggs ( beaten )

2 cloves of garlic (chopped finely)

1／2 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt 

dash of pepper

some oil 

Preparation

1. Heat up 2 tbsp oil in saucepan and stir fry garlic until fragrant. Add in the prawns and stir fry for a while.

2. Put in the black fungus, oyster sauce, light soya sauce, pinch of salt and stir fry for 3 minutes.

3. Add in 2 tbsp oil and pour in the beaten eggs. Add in dash of pepper. Swirl to spread the eggs evenly over the prawns and the black fungus.

4. When the eggs begin to dry up,  stir fry gently until the eggs are just cooked. Do not overcook the eggs as in this case we want the texture of the eggs to be soft.

5. Dish out and garnish with spring onion and chilli.

Spring onion pancake (Roti canai style) 葱油饼

Ingredients

1 cup  flour ( 250g )

1/3 cup hot water 

1/4 tsp salt

2 stalks spring onion ( only the green portion, cut into small pieces )

some cooking oil or olive oil

some cold water

Preparation

1. Sieve flour and salt into a big bowl.

2. Add in hot water slowly and keep stirring as you pour in the water.

3. When it cools down slightly, add in about 10ml cold water to knead the dough. Add more water if necessary and continue to knead so as to get a soft and smooth dough.

4. Cover the dough in a bowl with a piece of damp cloth and set aside for 2 hours. 

5. On a slightly floured surface, roll out the dough as thin as possible.

6. Pour about 2-3 tbsp oil on the rolled out surface. Use hand to spread it evenly on the whole surface. Make sure the surface is fully "oiled". 

7. Sprinkle spring onion evenly on the surface.

8. Roll up from one end to the other ( like swiss roll ).

9. Cut into six pieces.

10. Pinch at the two cut ends of each piece of dough to seal and prevent the spring onion and oil from coming out.

11. Flatten each piece using your palm.

12. Roll out each piece lightly.

13. Heat up about 1/2 tbsp oil in a non-stick pan. Use tissue paper to wipe off any excess oil.

14. Fry the pancake over medium high flame.

15. When it's turning light brown, toss to fry the other side until the pancake is cooked.

16. This pancake can be eaten plain or with sambal chili.

* Roti canai can be made the same way. Just omit the spring onion.

Sweet garlic brinjal

Ingredients

250 g brinjal ( cut into rectangular pieces )

3-5 cloves of garlic ( chop into fine pieces )

2 slices ginger ( cut into thin strips )

1 tbsp apple vinegar

1 tbsp sugar

1 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt

some oil

Preparation

1. Heat up enough oil in saucepan to shallow fry the brinjal.

2. Dish up when the brinjal is almost cooked.

3. Pour out excess oil and leave about 3 tbsp oil in saucepan.

4. Stir fry garlic and ginger till fragrant. Add in apple vinegar, sugar, oyster sauce, light soya sauce and pinch of salt.

5. Stir to melt the sugar over medium flame. Put in the brinjal.

6. Stir fry lightly to mix well.

7. Dish up onto a plate.

8. Garnish with spring onion and red chilli to serve with white rice.