Spicy French bean with Taugua and Ikan bills

Ingredients

150g minced pork

50g dried ikan bilis
100g French bean

2pcs tau gua ( cut into small rectangular shapes )
1 tbs fermented black bean

1 shallot ( cut into slices )

1 red chilli ( cut into slices )

1 tbsp light soya sauce

2 tbsp corn flour

1 tbsp oyster sauce

1 tbsp sugar

pinch of salt

some oil

Preparation

1. Slice french bean and steam for 10 minutes in steamer. (Can be done over rice cooker while cooking rice.)
2. Marinate the minced pork with 2 tbsp corn flour and 2 tbsp light soya sauce.

3. Heat enough oil in saucepan to deep fry the tau gua. Fry the tau gua until golden brown. Dish up onto a plate.

4. Put in the ikan bilis to fry over medium flame. Stir fry until the ikan bilis turns brown and crispy.

5. Dish up the ikan bilis.

6. Remove the excess oil , leaving about 2 tbsp oil in the saucepan.

7. Put in the sliced shallot and stir fry until fragrant. Add in the minced pork and stir fry until it is cooked. Return the tau gua, ikan bilis together with red chilli and french bean to the saucepan. 

8. Add in black bean, oyster sauce, sugar, light soya sauce.

9. Stir fry over high flame to make sure the ingredients are well mixed .

10. Dish up to serve.

Home style taufu

Ingredients

2 pcs fried taufu ( cut into triangular shapes)

150g ground pork

2 cloves garlic (chopped)

1 tbsp oyster sauce

1 tbsp light soya sauce

2 tbsp corn flour

1/2 tsp black bean paste

dash of salt

1 stalk spring onion (for garnishing)

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to marinate the ground pork .
2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.
3. Put in the ground pork to stir-fry. Add in tau fu, oyster sauce, salt and black bean paste. Stir-fry to mix well.

4. Add in 100 ml water. Cover and simmer for 10 minutes over medium flame
5. Cover and simmer for 10 minutes over slow fire.

6. Mix 1 tsbp cornflour with 2 tbsp cornflour to thicken the gravy.

7. Dish up onto a plate to serve.

Stuffed tau fu

Ingredients

2 pcs soft taufu

200g fish paste

3 tbsp dried prawn (soaked and pounded)

1 chili (chopped finely)

1 stalk spring onion (chopped)

1 tbsp corn flour

1 tbsp light soya sauce

1/2 tsp sesame oil

pinch of salt

dash of pepper

Sauce

1 tbsp oyster sauce

2 tbsp water

1 tbsp oil

1 shallot ( cut into slices)

Preparation

1. Put fish paste, dried prawn, light soya sauce, sesame oil, corn flour, spring onion, salt and pepper into a bowl.

2. Mix well and set aside to marinate for a while.

3. Cut tau fu into smaller squares.

4. Stuff tau fu with mixture and a piece of chili on top.

5. Steam for 15 minutes or until it is cooked. Place the taufu on a serving plate. Set aside.

6. Heat 1 tbsp oil in pan and stir fry shallot until fragrant. Add in oyster sauce and water. Mix well and bring to boil. Pour the sauce over the taufu.

Stir fry bean sprouts with bean curd (tau gua)

Ingredients
200g bean sprouts (washed and drained dry)
1 pc bean curd (tau gua, cut into small rectangular shape)
1 pc fish cake ( cut into thin slices)
1 green chilli ( cut into thin slices)
1 shallot ( cut into thin slices)
1 tbsp oyster sauce
1 tbsp light soya sauce
pinch of salt
some oil

Preparations
1. Heat up some oil in saucepan and shallow fry the tau gua until light brown.
2. Dish up and set aside.
3. Pour out the oil, leaving about 2 tbsp in the saucepan.




4. Put in the shallot. Stir fry until fragrant.
5. Add in the fish cake to stir fry.








6. Add in bean sprouts, tau gua, green chilli, oyster sauce, light soya sauce and salt to stir fry for 3 minutes.
7. Dish up to serve.

Steamed tofu (豆腐) with fried prawn

Ingredients:
1 cube soft tofu ( cut into rectangular pieces)
150g prawn ( chopped to small pieces )
1 shallot ( cut into slices )
1 clove of garlic ( chopped finely)
1 tbsp oyster sauce
1 tbsp light soya sauce
pinch of salt
some sesame oil
dash of pepper
some coriander for garnishing

Preparation
1. Steam the tofu in a plate for 10 minutes and set aside.








2. Heat some oil and stir fry the shallot and garlic until fragrant.
3. Add in the prawn, oyster sauce, light soya sauce and stir fry.
4. Add in 25 ml water, stir fry and bring it to boil. Turn off the flame.






5. Garnish the tofu with coriander. Pour the prawn mixture onto the steamed tofu to serve.

Braised tau fu with mushroom and broccoli

Ingredients

100g chicken fillet ( cut into slices )

100g dried mushroom (soaked, cut into small pieces)

150g carrot ( cut into pieces )

150g broccoli ( cut into pieces )

2 pcs fried bean curd( cut into rectangular pieces )

2 shallots ( cut into slices )

1 tbsp oyster sauce

2 tbsp corn flour

2 tbsp light soya sauce

1/2 tsp salt

some oil

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to chicken and marinate.
2. Heat 2 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put in the chicken to stir-fry until it is cooked. Add in the carrot, mushroom and tau fu.
4. Add in 100 ml water, oyster sauce, salt and 1 tbsp soya sauce and stir to mix well.


5. Cover and simmer for 15 minutes over slow fire.
6. Add in the broccoli and stir-fry. Cover to simmer for 5 minutes.








7. Thicken the gravy with 1 tbsp corn flour dissolved in 2 tbsp water.
8. Stir to mix well.
9. Dish out to serve.

Snow peas fried with chicken and bean curd

Ingredients

100g chicken breast ( cut into small pieces )

80g snow peas

2pcs tau gua ( cut into small rectangular shapes )

1 shallot ( cut into slices )

1 green chilli ( cut into slices )

2 tbsp light soya sauce

1 tbsp corn flour

1 tbsp oyster sauce

1 tbsp sugar

pinch of salt

some oil

Preparation
1. Put 1 tbsp corn flour and 1 tbsp light soya sauce to the chicken to marinate.
2. Heat enough oil in saucepan to deep fry the bean curd.
3. Dish up the bean curd when it is golden brown and leave about 2 tbsp oil in the saucepan.



4. Put in the shallots to fry until fragrant.
5. Add in the chicken and stir-fry until cooked.
6. Add in the bean curd, green chilli, oyster sauce, salt and sugar.
7. Stir fry over high flame for 5 minutes.





8. Put in the snow peas and 1 tbsp light soya sauce . Stir-fry until the peas are cooked.
9. Dish up to serve.

Spicy tau Fu with minced meat

Ingredients

2 pcs soft tau fu

150g minced pork

2 pcs shallots ( cut into slices )

1 tbsp oyster sauce

1 tbsp corn flour

1 tbsp light soya sauce

3 tbsp chicken rice ginger garlic chilli sauce 

pinch of salt

some oil

Preparation

1. Put 1 tbsp light soya sauce and 1 tbsp corn flour to the minced pork to marinate.

2. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.

3. Add in the minced pork and stir-fry until almost cooked.

4. Put in the oyster sauce, the chilli sauce and salt to stir-fry with the pork.

5. Pour in 50ml water and stir well. 

6. Add in the tau fu and cover to simmer over low flame for 5 minutes.

7. Dish out to serve.

'Steamed' tau fu with oyster sauce

Ingredients

2 pcs soft tau fu

2 tbsp oyster sauce

4 shallots ( cut into slices )

1 stalk spring onion

1/2 tsp salt ( to dissolve in 1/2 litre water )

Preparation

1. Poke the tau fu base lightly with fork .

2. Put the tau fu into a pot. Add in the salt water . Top up with more water to about 1/2" below the surface of tau fu.

3. Sprinkle a bit of fine salt on the surface of tau fu.

4. Cover and bring to boil . Allow to boil for further 7 minutes.

5. 'Wash' away the excessive salt on the surface before dish out.

6. Heat up 2 tbsp oil in the saucepan and stir fry the shallots until fragrant. Add in 2 tbsp of oyster and mix well.

7. Pour the oyster sauce and fried shallot over the tau fu.

8. Sprinkle some spring onions on the surface.

9. Serve while hot.

( Instead of steaming the tau fu, boil it in salt water makes the tau fu more tasty. Fried shallot cannot be omitted in this dish )

Fried bean curd ( tau gua ） with crispy ikan bilis

Ingredients

150g minced pork

50g dried ikan bilis

2pcs tau gua ( cut into small rectangular shapes )

1 shallot ( cut into slices )

1 green chilli ( cut into slices )

1 red chilli ( cut into slices )

3 tbsp light soya sauce

2 tbsp corn flour

1 tbsp oyster sauce

1 tbsp sugar

pinch of salt

some oil

Preparation

1. Put 2 tbsp corn flour and 2 tbsp light soya sauce to the minced pork. Mix evenly to marinate.

2. Heat enough oil in saucepan to deep fry the tau gua. Fry the tau gua until golden brown.

3. Dish up onto a plate.

4. Put in the ikan bilis to fry over medium flame. Stir fry until the ikan bilis turns brown and crispy.

5. Dish up the ikan bilis.

6. Remove the excess oil , leaving about 2 tbsp oil in the saucepan.

7. Put in the sliced shallot and stir fry until fragrant. Add in the minced pork and stir fry until it is cooked. Return the tau gua and ikan bilis to the saucepan.

8. Add in 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp light soya sauce, green chilli, red chilli and pinch of salt .

9. Stir fry over high flame to make sure the ingredients are well mixed .

10. Dish up to serve.

Ma Po Tau Fu (麻婆豆腐）

Ingredients

2 pcs soft tau fu ( cut into small cubes )

100g ground pork

2 dried mushrooms( soaked and cut into small cubes )

1 stalk spring onion ( cut into small pieces )

2 cloves of garlic

1 shallot

1 tsp hot soy bean paste

1 tsp oyster sauce

1 tbsp light soya sauce + 1 tbsp corn flour to season ground pork

1/2 tbsp cornflour ( to make cornstarch paste with 2 tbsp water )

100 ml water

Some oil

Preparation

1. Chop garlic and shallots . Put 1 tbsp corn flour and 1 tbsp soya sauce to ground pork .

2. Heat 2 tbsp oil in saucepan and stir-fry the chopped shallot and garlic till fragrant. Add the ground pork, stir-fry till cook.

3. Add oyster sauce, hot soy bean paste and 100ml water. Mix well and bring to boil.

4. Put in the soft tau fu gently. Stir evenly and softly so as not to break the tau fu. Cover to cook for 5 minutes.

5. Use 1/2 tbsp cornflour and 2 tbsp water to make cornstarch paste to thicken the gravy. Add spring onions and cook for further 1 minute.

6. Dish out to serve.