Chinese-style steamed fish

Ingredients
1 threadfin or senangin ( 350g )
1 tomato ( cut lengthwise into 8 pieces)
100g carrot ( shredded)
2 cm ginger ( shredded )
100g spring onions ( cut into two portions - first portion ( cut into 2cm length )for steaming , second portion(cut into small pieces) for garnishing
1/2 chilli ( cut into thin slices)
1 tsp light soya sauce
1/2 tsp black vinegar
1 tbsp shallot oil (1 sliced shallot stir-fried in 1 tbsp oil)
some salt

Preparation
1. Make three diagonal cuts on both sides of the fish with a sharp knife.
2. Rub salt on the whole fish including the stomach.
3. Place the fish in a deep plate. Put in carrot, ginger, tomato and spring onions( the first portion).
4. Mix vinegar, light soya sauce and shallot oil together and pour over the fish.
5. Steam over high flame for 15 minutes.
6. Garnish with the second half portion of spring onions and chilli.
7. Serve hot.

Stir-fry roast pork with leek

Ingredients
250g roast pork ( cut into 1.5cm width and 0.5cm thickness)
100g leek ( sliced diagonally )
2 shallots ( cut into thin slices)
1/2 tbsp oyster sauce
1 tbsp light soya sauce
1/2 chilli ( cut into thin slices )
some oil

Preparation
1. Heat 2 tbsp oil in saucepan and stir-fry shallots until fragrant.
2. Put in the roast pork and stir-fry for 3 minutes.







3. Add in the leek and stir-fry to mix well. Cover to simmer for 5 minutes.
4. Put in the chilli and stir-fry for a while.
5. Dish out to serve.

Simple Popiah

Ingredients
850g yam bean ( 沙葛,shredded)
100g carrot ( cut into very small pieces )
100g french bean ( cut into very thin slices)
200g fish cake ( cut into very small pieces )
50g dried prawn ( soaked and pounded)
20 pcs popiah skin
100 g lettuce ( wash in salt water )
3 eggs
4 shallots ( sliced into thin pieces)
1 tbsp oyster sauce
1 tbsp dark soya sauce
2 tbsp light soya sauce
4 tbsp Hoisin sauce
3 tbsp chilli sauce
1/2 tsp salt
dash of pepper
some oil

Preparation
1. Boil the yam bean in a pot over slow flame for 15 minutes ( without adding water ). Stir from time to time to prevent burning. Dish out onto a strainer.
2. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.
3. Add the dried prawn and stir fry for 3 minutes.
4. Put in the fish cake, carraot, french bean and oyster sauce to stir-fry.


5. Add in the boiled yam bean, salt, light soya sauce and dark soya sauce and stir-fry to mix well.









6. Put in dash of pepper and mix-well. Dish out to cool.
7. Beat 3 eggs lightly in a bowl. Heat 2 tbsp oil in saucepan and stir-fry the eggs.
8. As you stir-fry the egg, try to break it into small pieces. Alternatively, cut it into smaller pieces after it is cooked.





9. All the ingredients are ready now to wrap the popiah.









10. Put some Hoisin sauce and chilli sauce in the middle of popiah skin.









11. Line two pieces of lettuce at the bottom. Scoop about 3-4 tbsp full of the popiah fillings and put onto the lettuce. Add a little egg before wrapping up the popiah.
12. Serve immediately. The popiah skin will become soggy if it's left aside too long.