Honey sesame chicken

Ingredients

300g boneless chicken breast ( cut into bite size pcs)

2 tbsp light soya sauce

2 tbsp cornflour

4 tbsp flour

1 tbsp oyster sauce

1 tbsp chilli sauce

2-3 tbsp honey

1 tbsp shiao xing wine

2 tbsp sesame seeds

Preparation

1. Marinate chicken with 2 tbsp light soya sauce and 2 tbsp cornflour for 1 hour.

2. Put 4 tbsp flour on a plate and dust the chicken with the flour.

3. Heat enough oil in saucepan to shallow fry the chicken until golden brown.

4. Dish up the chicken and set aside.

5. Pour out the oil.

6. Put 100ml water in the saucepan. Add oyster sauce, chilli sauce, honey and shiao xing wine. Stir the mixture over medium heat until it boils and thickens.

7. Return the chicken to the saucepan. Stir lightly to coat the chicken with the sauce. Sprinkle with sesame seeds.

8. Dish out and garnish with spring onions.

9. Serve hot with rice.

Fast and easy pumpkin kaya

Ingredients

500g pumpkin ( nett weight)

200 ml thick coconut milk 

300g brown sugar

10 pcs pandan leaves 

Preparation

1. Cut and remove seeds from the pumpkin. Steam it for 15 minutes. Mash it into a smooth paste.

2. Put mashed pumpkin, sugar, coconut milk and pandan leaves into a non-stick pot. 

3. Use a wooden spoon to stir the mixture continuously over very, very low flame.

4. Keep stirring  and pause from time to time,  to see if the mixture boils.

5. Continue to stir this way for 30 minutes until the mixture is thick and smooth. 

6. Make sure the mixture boils before you turn off the flame. 

7. Remember that you must be stirring all the time or the texture will not be smooth.

8. Discard the pandan leaves.

9. Cool the kaya before putting it in bottle and store in refrigerator.

Sweet Sour pork

Ingredients

200g  pork shoulder ( cut into pieces -medium size )

1 Japanese cucumber ( 100g, cut into pieces )

1 pc pineapple (100g, cut into pieces )

1 big onion (cut into pieces )

1 fresh chilli ( cut into slices)

1 shallot ( cut into slices )

1 tbsp oyster sauce

5 tbsp chilli sauce

1 tbsp sugar 

4 tbsp  cornflour ( for dusting pork)

2 tbsp light soya sauce

pinch of salt

Some oil

Preparation

1. Marinate the pork with 2 tbsp soya sauce .

2. Put the cornflour on a plate and dust the pork.

3. Heat enough oil in saucepan for deep frying . Deep fry the pork coated with flour until golden brown.

4. Dish out the pork and leave 1 tbsp oil in saucepan. Fry the shallot until fragrant.

5. Add in the cucumber, big onion, pineapple and stir fry for a while.

6. Put in the pork, oyster sauce, sugar, salt and chilli sauce. Stir fry evenly for about 5 minutes.

7. Dish up and serve hot with rice.

"3 in 1" baked beans with pork and eggs

Ingredients

1 can baked beans

2-4 eggs 

100g pork fillet ( cut into thin slices )

1 shallot ( cut into thin slices )

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp cornflour

some oil

Preparation

1. Marinate the pork fillet with 1 tbsp light soya sauce and 1 tbsp cornflour. Set aside.

2. Heat up 2 tbsp oil in the saucepan and fry the eggs.

3. Dish the eggs onto a plate.

4. Add 1 tbsp oil to the saucepan and stir fry the shallot until fragrant.

5. Put in the pork fillet and stir fry till cooked.

6. Put in the baked beans and 1 tbsp oyster sauce. Stir fry to mix evenly.

7. Cover to cook for 3 minutes.

8. Pour the baked beans onto the plate which contains the eggs .

9. Serve hot with rice.