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.

Sambal Asparagus with prawn

Ingredients

200g asparagus (sliced into about 1" length )

150g prawns ( shelled )
1 tbsp dried prawn ( soaked and pounded)

2 cloves of garlic ( finely chopped)

1 tsp  osyter sauce
1 - 1 1/2 tbsp sambal chili paste 

1 1/2tbsp light soya sauce

pinch of salt

some oil

Preparation

1. Put 1/2 tbsp light soya sauce to season the prawns.

2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.
3. Put in the dried prawn and stir fry.

4. Add in the prawns and stir-fry for awhile before putting in the asparagus, samba chill paste, oyster sauce, light soya sauce and salt.

5. Stir-fry over high flame for about 3-5 minutes to cook.

6. Dish out to serve.

Stir-fried Vegetables in Olive oil and Herbs (rosemary & theme)

Ingredient A

1 medium size potato ( cut into wedges)
1 carrot, ~50g (cut into slices)
1 brinjal, ~50g (cut into thick slices)
50g cauliflower ( cut into small pieces)
1 green pepper ( cut into big pieces)

Ingredient B
1 big onion ( cut into wedges)
3 tbsp olive oil
1tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp dried rosemary
1/4 tsp dried theme
1/4 tsp chili flakes
pinch of salt

Preparations:
1. Put ingredient A except green pepper in a steamer to steam for 15 minutes.
2. Add green pepper and steam for further 5 minutes.










3. Heat 3 tbsp olive oil in frying pan and put in the big onion to stir fry.

4. Add in the steamed ingredients and the rest of the ingredient B. Stir fry over high heat to mix well.
5. Dish out to serve.






* Alternatively, you may mix all the ingredients together (with additional olive oil, ~1/4 cup) and grille in oven.

Chap Cai (Chinese mixed vegetables)

Ingredients

100g chicken fillet ( cut into thin slices )

1/4 cabbage ( cut into big square pieces)

1 small carrot ( cut into slices)

10 small chinese mushrooms ( soaked)

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

10 pcs dried lily buds (soaked in hot water and tough stems removed)

4 pcs bean curd stick ( soaked in hot water and cut into 2-in lengths)

2 small bundle tang hoon (glass noodles)

2 cloves garlic ( chopped )

1 tbsp oyster sauce

1 tbsp corn flour

1 tbsp light soya sauce

1/4 tsp salt

some oil

Preparation

1. Season the chicken fillet with 1 tbsp corn flour and 1 tbsp light soya sauce.

2. Put 2 tbsp oil into saucepan and stir fry garlic until fragrant. Add chicken and stir-fry till cooked.

3. Put in all the ingredients (except tang hoon ), oyster sauce, light soya sauce, salt and stir fry to mix well.

4. Add in 1 cup of water and cover to simmer over medium low fire for 15 minutes.

5. Add in tang hoon and cook for further 5 minutes or until tang hoon is cooked.

6. Dish out to serve.

* 1 tbsp dark soya sauce may be added to give this chap cai a darker look.

Bitter gourd braised chicken

Ingredients

1 bitter gourd about 300g

1 pc chicken thigh ( cut into big pieces )

2 shallots ( cut into thin slices)

5 slices of ginger

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tsp black bean sauce

1/2 tsp dark soya sauce

1/2 tsp sugar

some salt

some oil

Preparation

1. Cut the bitter gourd into rectangular shapes. Rub it with some salt and leave it for 5 minutes ( to remove bitterness). Wash away the salt.
2. Marinate the chicken with 2 tbsp light soya sauce and pinch of salt for 30 minutes.

3. Heat up some oil in the saucepan and shallow fry the bitter guord for about 5 minutes until it is half-cooked. Dish up and set aside.

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

5. Stir fry the shallot until fragrant. Add in the ginger and chicken.

6. Stir fry chicken for a while over high heat.

7. Return the bitter gourd to the saucepan. Put in oyster sauce, black bean paste, sugar, dark soya sauce and stir fry to mix well.

8. Add in 60ml water and simmer for about 20 minutes or until the chicken is cooked.

9. Dish up to serve.

Bitter gourd and lean meat soup

Ingredients

150g bitter gourd ( cut into thin slices)

50 g carrot ( cut into slices)

100g pork fillet ( cut into thin slices)

1 tbsp corn flour

1 tbsp light soya sauce

some salt

Preparation

1. Add some salt to bitter gourd. Rub it evenly and leave it for about 5 minutes to remove bitterness. Wash away the salt.

2. Marinate the meat with 1 tbsp corn flour and 1 tsp light soya sauce.

3. Boil about 1 litre water in pot. 

4. Add bitter gourd and carrot into the pot and cover to boil over lower flame for 30 minutes.

5. Put in the meat and bring to boil. Do not stir after adding the meat.

6. Add salt to taste when the meat is cooked.

7. Serve the soup hot.

*This soup taste a bit bitter, but it seems that it is good for "cooling" when one feels "heaty".

Simple fried oyster mushrooms

Ingredients

200g oyster mushrooms

2 medium size eggs

1 tbs light soya sauce

pinch of salt

dash of pepper

Oil for frying 

Preparation

1. Wash and cut away the stems of the oyster mushrooms. Drain dry and season with the soya sauce, salt and pepper. Set aside.

2. Beat the eggs in a bowl.

3. Heat up some oil in a saucepan. 

4. Dip the mushrooms one by one in the beaten eggs and put it into the saucepan to fry. Make sure that every mushroom is well-coated with egg mixture.

5. Fry the mushrooms over high heat until golden brown. Turn them over to fry the other side.

6. Dish out and put on kitchen tissue to absorb away the excess oil.

7. Garnish and serve with chilli sauce.

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.

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.

Stir-fry broccoli with black bean paste

Ingredients
150g broccoli ( cut into small pieces)
150g chicken fillet ( cut into thin slices)
1 shallot ( sliced )
1/2 tsp black bean paste
1/2 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp corn flour
pinch of salt

Preparation

1. Cut the broccoli into small pieces.
2. Marinate the chicken fillet with 1 tbsp light soya sauce and 2 tbsp corn flour.
3. Heat up 2 tbsp oil in saucepan and stir fry the shallot until fragrant.
4. Put in the chicken and stir fry. Add oyster sauce, black bean paste and stir fry to mix well.

5. Put in the broccoli and stir fry together with chicken till cooked.

6. Dish out to serve.

Braised bitter gourd with fish fillet

Ingredients
1 small bitter gourd ( about 150g )
200g fish fillet ( I used mackerel )
1 shallot ( sliced )
1 stalk spring onion ( cut into 1" lengths)
5 slices ginger
1/2 tsp black bean paste
1/2 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp corn flour
some salt

1. Cut the bitter gourd into thin slices. Rub it with some salt and leave it for 5 minutes ( to remove bitterness). Wash away the salt.
2. Marinate the fish fillet with 1 tbsp light soya sauce and 2 tbsp corn flour.
3. Heat up 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the ginger and bitter gourd.



4. Stir fry the bitter gourd for a while. Add in 50 ml water and cover to simmer for 10-15 minutes until the bitter gourd is almost cooked.







5. Put in the fish fillet and spring onion. Do not stir. Cover and leave it to cook for 5 minutes.
6. Add oyster sauce, black bean paste and stir fry to mix well.
7. Dish out and serve with rice.

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.