Salted Fish Bean Sprouts

Simple but is one of my favourite dish.

Ingredients

Bean Sprouts (1 packet)
Salted Fish (cut into small pieces)
2 pcs Chilies
3 Stalks of Spring Onion (cut into 1 inch)
Fish sauce (to taste)
Salt (to taste)

Method

Rinse and clean the bean sprouts. Remove the roots.Heat the wok with cooking oil and fry the salted fish until become fragrant and remove it. Then stir fry the chilies and the top/light portion of the onion spring. Add in bean sprouts, follow by salt (don’t over cook the bean sprouts). Quickly stir in spring onion few times. Lastly add in fish sauce and dish out (don't over cook after add the fish sauce, if not you will get sour taste).

Serve hot.

Sour Plum Pork Nuggets (酸梅豬肉塊)

Ingredients

500g belly pork meat (mini slices), 1 pc Japanese cucumber (cut into cubes), 1 onion (quartered), 1 chilli (wedges), Pineapple (cubes), Oil for deep-fry

Marinade

1 teaspoon soy sauce, pepper to taste

Frying flour

(mixed in separate bowl)

4 tsp corn flour, 3 tbsp kentucky flour, 1 small pinch of salt

1 egg (light beaten)

Sauce

(mixed in separate bowl & set aside)

3 tbsp plum sauce,1 tbsp tomato ketchup, 2 tsp chinese rice vinegar (transparent in colour), 1/2 tsp soya sauce, 1 tsp corn starch, 3 tsp sugar, 3 tbsp water

(sauce ingredients up to individual taste)

Method

Marinate pork cubes with the marinade for 5 minutes. When the pork well-marinated, transfer the pork pieces into the beaten egg and well coated with flours. Then deep-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok; stir-fry the chilli & onion. Stir fry until you smell the peppery aroma then add in the cucumber, pineapple. Stir in the sauce till thickeners, transfer the pork into the wok and stir well with the sauce. Dish out & serve with steamed rice.

Spring Onion Fried Rice

The ingredient that I use is 2 rice bowl of rice, 1 pc of red onion (chopped fine), 1 rice bowl of spring onion, 5 to 6 pcs of prawns (cubes), 1 pc chinese sausage & 1 pc hotdog or bacon & 2 large egg (beaten) & . For the salt & pepper is according to your taste.

Use 1 tbsp cooking oil to heat up the wok 1st. Fry the red onion 1st then follow by the others ingredient except egg. Remove the mixed ingredient from the wok to a separate plate or bowl.

In the same wok, pour in another 1 tbsp of cooking oil to fry the rice then stir in the beaten eggs. Next mixed in the ingredient. Add in the pepper & salt according to your taste. Lastly stir in spring onion. Fried another 1 to 2 minutes only serve on the plate. Put some Tobiko on top of the rice.

Total serves 2

Fried Tofu with Minced Pork & Prawn

A while I didn't upload any new dishes.

Today I would like to share something simple and nice for serving rice.

The area I stay is not ease to get fish paste that why I come out this minced pork & prawn.

Let's look at the ingredients for this dish.

10 pcs square fried Tofu, cut into half & remove a portion of the center.
150g minced pork meat
100g minced prawn meat
Garlic, chopped
Oil for pan-fry

Marinade:
1 tsp soy sauce, 1 tsp corn flour, 1/2 tsp pepper, 1 tsp cooking oil & ½ eggs

Sauce (mixed in separate bowl & set aside)
1 tsp soy sauce, 2 tsp corn flour, a pinch of pepper & salt, 1 tbsp Oyster sauce, 1 tsp sugar, 3 tbsp water

Method
Mix & Marinate the minced pork & prawn with the marinade for 10-15 minutes. When the pork and prawn well-marinated then fill the fried Tofu and then pan-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok; stir-fry chopped garlic until light brown, then stir in the sauce till thickeners, transfer the Fried Tofu into the wok and stir well with the sauce. Dish out & serve with steamed rice.

Salted Vegetables & Tofu Soup (咸菜豆腐汤)

Salted Vegetables also known as Pickled Cabbage (咸菜). I like to cook this soup especially this kind of hot weather. The sourly taste bring up your appetite to eat.

Ingredients

100g tofu, cut to cubes

50g salted vegetables, cut to pieces (not too small)

6 pieces of ginger

100g lean pork,... sliced thinly

1 tomatoes, cut to wedges

1 stalk spring onion

1000ml water

1 tbsp cooking oil

Method:

Heat up the cooking oil in the wok and then sitr fry ginger & spring onion head till you smell the aroma. Pour in the water and bring to boil. Add in the balance of the ingredient except spring onion to boiling water & simmer on medium-high heat for 10 minutes. Then add in the spring onion and ready to serve.

2 to 3 servings

Sweet and Sour Pork (咕嚕肉)

My mum use to cook this Sweet and Sour Pork when I was young during the festive celebration. We called “咕嚕肉” or “Go Lou Yuk” in Cantonese dialect. Most of the kids like this dishes because of the flavoursome sweet and sour sauce.

It’s not about the technique of stir-frying or the use of the freshest ingredients to master this dish. The soul of this dish is the sweet and sour sauce. I will share with you how to cook this.

Let’s go thru the ingredients,

500g belly pork meat, cubed

100g Japanese cucumber, cut into wedges

1 medium size tomato, quartered

1 onion, quartered

1 chilli, cut into wedges

1 clove garlic (finely chopped)

1 piece fresh/canned pineapple ring (cut into small pieces)

Oil for deep-fry

Marinade

1 teaspoon soy sauce, 1/2 teaspoon corn flour, 1/2 tsp Chinese five spice powder

Frying batter

(mixed to form a thick batter in separate bowl)

125ml water, 75g plain flour, 1/2 egg (light beaten), 1 teaspoon cooking oil, 1 small pinch of salt

Sauce

(mixed in separate bowl & set aside)

1 1/2 tbsp tomato ketchup, 1 tsp plum sauce, 1/8 tsp Chinese rice vinegar (transparent in colour), 1/2 tsp soya sauce, 1 tsp oyster sauce, 1 tsp corn starch, 1 tsp sugar, 2 tbsp water

Method

Marinate pork cubes with the marinade for 15-20 minutes. When the pork well-marinated, transfer the pork pieces into the batter and make sure they are well coated and then deep-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok; stir-fry chopped garlic until light brown, then follow by the chilli & onion. Stir fry until you smell the peppery aroma then add in the cucumber, pineapple & tomato. Stir in the sauce till thickeners, transfer the pork into the wok and stir well with the sauce. Dish out & serve with steamed rice.

杞子玉竹 Soup

Nourishing soup is important to us. Normally, I will boil soup at least 3 times a week. This is the 1st soup I want to share with you is 杞子玉竹 soup. I always heard from elderly said that Solomon’s seal (玉竹-Yuk Chuk) is good for lowering blood sugar levels and prevention of hardening of the arteries. It’s neutral and taste a little bit sweetish. For the Chinese wolfberries (杞子-kei chi), It is a natural supplement for improving eyesight especially if poor eyesight. It may help if you experience eye strain from looking at computer screens and documents for long periods of time.

I use 50g of Solomon’s seal (玉竹-Yuk Chuk), 8 pcs of Red dates (紅棗), 10 pcs of dry Longan (龙眼), 20gof Chinese wolfberries (杞子), 300g of Lean Pork (瘦肉) and 1800ml water. For 2 serving

Firstly, do a quick boil on the Lean Pork (瘦肉). Then remove it. Bring water to boil in a pot. Then put in Lean Pork (瘦肉) and the others of the ingredients. Cook under low heat for 3 hours. Add light soy sauce & salt to taste and serve hot.

Char Siew (叉烧) Fried Rice

Most of the kids like fried rice, today I’m going to share with you the Char Siew (叉烧) fried rice. It’s nice to serve with soup during lunch. Char Siew fried rice is one of my few fried rice recipe.

Sometimes rush hour to fetch your kids to school, fried rice is a good bento that they can eat inside the car or canteen when they reach school.

The ingredient that I use is 2 rice bowl of rice, 1 pc of red onion (chopped fine), 2 to 3 sticks of long bean, 5 to 6 pcs of prawns, 1 large egg (beaten), Tobiko (optional) & char siew (叉烧) with small amount of the sauce. For the soya sauce & salt is according to your taste.

Use 1 tbsp cooking oil to heat up the wok 1st. Fry the red onion 1st then follow by the others ingredient except egg. Remove the mixed ingredient from the wok to a separate plate or bowl.

In the same wok, pour in another 1 tbsp of cooking oil to fry the egg and rice then mixed in the ingredient. Add in the sauces & salt according to your taste. Fried another 1 to 2 minutes only serve on the plate. Put some Tobiko on top of the rice.

Total serves 2.

I hope you enjoy this & I will continue to share more variety of fried rice with you.