Fried Braise-Trotter Vermicelli

Difficulty: Medium

Serving Size: 3-4 person

Fried Braise-Trotter Vermicelli Ingredients

INGREDIENTS:

• 200g Bee hoon or rice vermicelli (soaked in cold water for 5-10mins)
• 1 can Braised pig trotters/ribs
• 100gm of Chai Sim, cut into 2 inch size
• 3 pieces of mushroom, thinly sliced
• 3 cloves Shallots, finely chopped
• 3 cloves Garlic, finely chopped
• 1 tbsp Oyster sauce
• 1 tsp Soy sauce
• 1 tsp Salt
• 340 ml (1.1/2 cups) water

INSTRUCTIONS:

1. Use medium flame to stir fry garlic and shallot till light golden yellow, and shift all to one side of the pan.
2. Add in the eggs and scramble till medium cook, and together with the garlic and shallot.
3. Add in the vegetable and mushroom then stir fry for 1-2 min.
4. Pour in 1 can of braised trotter and oyster sauce, leaving it cook for 1-2 mins.
5. Turn the flame to medium high, mix in the noodle and stir fry.
6. Add in the water slowly when it gets too dry.
7. Add in dash of soysauce according to your taste preference.
8. Use wooden chopsticks to stir fry the noodle, making sure all ingredients are evenly spread.
9. Ready to serve when the noodle is cooked. *Cook noodles will snap when we use chopsticks to break*

Fried Braise-Trotter Vermicelli

Hay Bee Hiam (Spicy Fried Shrimp)

Difficulty: Medium

Hay Bee Hiam Ingredients

Serving Size: Fridge Storage for family size

INGREDIENTS:

• 500g dried shrimps, grind till fluffy
• 2 clove of garlic, finely chop
• 200g of shallots, finely chop
• 200g of chili, blend till paste
• 2 tbsp of oyster sauce, which I prefer Maggie brand
• 5-10 tbsp of sugar, depending on how sweet you want them to be
• 250ml of water

INSTRUCTIONS:

1. Pound or blend the shallots and garlic into fine paste (Rempah).
2. Heat wok over high flame then add the oil.
3. Stir fry the rempah paste till golden brown.
4. Add in the dried shrimp flakes and stir fry for 5-10mins, then add in the water. *The wok will get dry, hence water is use to help to stir easily*
5. Fry for a 5mins before adding the chili paste, sugar and salt. Lastly stir fry for another 5mins until the taste is even.
6. Place cooked Hay Bee Hiam onto a tray and allow to cool. *Make sure the tray is free of any water.*
7. Once cooled, immediately place shrimps into a clean air tight container and ready to store in fridge.

Hay Bee Hiam (Spicy Fried Shrimp)

ABC Pork Bone Soup

Difficulty: Easy

Pork bone Soup with Vitamin A, B and C (Uncooked)

Serving Size: 2-3 pax

INGREDIENTS:

• 300 g pork ribs, chopped into mid-sized pieces
• 2 peeled potatoes, cut into 2 inch cubes
• 1 ears sweetcorn, remove the husk and cut into 2 inch pieces
• 1 carrots, peeled and cut into 2 inch pieces
• 1 pinch of salt
• 1 litres water

INSTRUCTIONS:

1. Rinse the pork ribs and set aside
2. Heat the water in a pot and boil for 15mins.
3. Add the pork ribs, potatoes, sweetcorns, carrots, onion and red dates then bring to boil.
4. Simmer for 30 mins, preferably more.
5. Add salt and a dash of soy sauce to taste.

Japanese Teriyaki Sauce Recipe

INGREDIENTS:

• 1/2 cup soy sauce
• 1/2 cup *mirin (soy sauce : mirin = 1:1)
• 2 tbsp sugar

INSTRUCTIONS::

1. Combine all ingredients in a saucepan and stir the mixture well.
2. Put it on medium heat and bring to a boil.
3. Turn down the heat to low and simmer for a couple minutes.
4. Stop the heat and cool the mixture.

*You can substitute mirin with sake and sugar (sake:sugar = 3:1) **

Adjust the amount of sugar, depending on your preference.

Chinese Dumplings – Ba Zhang

Difficulty: hard

INGREDIENTS:

• 2 kg glutinous rice soak overnight with 3 tbsp salt and water
• 1.2 kg dried bamboo leaves and soak overnight
• 30 inch raffia string, divided into 40 pcs with 75cm each

SEASONING

• 280 g (10 oz) lard
• 285 ml (1.1/4 cups) water
• 3 tsp pepper
• 1 tsp five-spice powder
• 2 tsp MSG (optional)
• 1 tbsp dark soy sauce

FILLING

• 400 g (14 oz) dried chestnuts
• 1.6 kg (3.1/2 lb) cubed streaky pork
• 2 tbsp dark soy sauce
• 5 tbsp sugar
• 1/2 tsp salt
• 1 tsp MSG (optional)
• 1 tsp five-spice powder
• 85 g (3 oz) dried chinese mushrooms
• 6 tbsp lard
• 115 g (4 oz) shallots, peeled and thinly sliced
• 5 cloves garlic, peeled and coarsely chopped/pounded
• 2 tbsp yellow bean paste (tau cheo)
• 340 ml (1.1/2 cups) water

INSTRUCTIONS:

1. Drain the glutinous rice and set aside. Boil the seasoning ingredients then stir in glutinous rice until it absorbed the seasoning.
2. Transfer to a large bowl and set them aside.

FILLING

1. Soak chestnuts in cold water for an hour, then place in a saucepan and boil until tender.
2. Marinate pork cubes with dark soy sauce, 4 tbsp sugar, pepper, salt, MSG and five-spice powder for an hour.
3. Soak Chinese mushrooms in hot water and remove stalks. Cut into large cubes or stripes.
4. Heat the lard, then fry shallots and garlic until it turns light brown. Add the yellow bean paste, 1 tbsp sugar and fry until fragrant. Add in spoonfuls of water during the frying process.
5. Add in pork mixture and fry over moderate heat until almost dry. Add in remaining water and bring to boil. Reduce heat, cover pan and cook until pork is almost tender (45mins-1hr).
6. Put in mushrooms and chestnuts and cook until meat is tender and dry. Set aside to cool.

WRAPPINGS

1. Take 2 bamboo leaves and fold into cone shape, scoop 2-3 tbsp glutinous rice and spread them evenly by pressing firmly towards the bottom and sides of the cone.
2. Fill in with stewed pork mixture, cover the filling with more rice then fold leaves over and secure with the raffia strings. Tie dumplings in a bundle of six.

COOKING

1. Place water into a deep pot with 2 tbsp of salt and bring to boil.
2. Put in dumplings and boil over high heat for 2hrs, replenish with more boiling water when needed.
3. When dumplings are cooked, remove them from the pot and hang to allow moisture to run off.
4. Dumplings are best served after they are cooled and make sure that glutinous rice holds together.

TAKE NOTE

To test if the dumplings are cooked, just unwrap one and check if the rice is smooth. To reheat before serving, steam dumplings and never reboil again.

Sambal Chicken

Difficulty: Easy
Serving Size: 2-3 pax

INGREDIENTS:

• 4 chicken drumsticks
• 125g coconut milk
• 120 ml water
• 5 tbsp oil
• 5 tbsp tomato paste
• 1 tsp lemon juice
• 3 tsp sugar
• 1 tsp salt
• 1 slice ginger
• 12 shallots
• 1 clove garlic
• 1 tsp chilli power

INSTRUCTIONS:

1. Pound or blend the ginger, shallots, garlic and chili power into fine paste (Rempah).
2. Heat wok over high flame then add the oil.
3. Stir fry the rempah paste for 1 min then add the tomato paste and stir fry for another 1 min.
4. Add in the chicken for 5-8mins, then add in the coconut milk.
5. Simmer for a 5mins before adding the lemon juice, sugar and salt. Lastly let it simmer for another 5mins until the gravy has thicken.

Fresh Meat

Pork

• Pinky flesh
• Very White Fats
• Thin skin

Fresh Seafood

Fish

• Bright, clear, shiny and full eyes
• Bright-red gills and free from slime
• Intact with bright silvery white scales
• Flesh and Stomach must be firm
• Marinate fish with salt and cornflour, 1/2 hr before cooking

Prawns

• Spot-free Shiny shells
• Firm to touch and NOT Slippery
• Head firmly attached to body
• Avoid buying prawns with heads hanging loose

Fresh Poultry and Eggs

Chicken and Duck

• White smooth skin
• Breastbone should be soft and pilable
• Small poultry for soup
• large poultry for roasting or braising
• Steaming – Young and Tender meat
• Chicken rice – Chicken with plump breasts and thighs
• Frozen Chicken is more suitable for roasting and frying
• Marinate chicken 1hr before cooking, best if overnight

Eggs

• Clean Shell
• No cracked sign
• Check for the expiry dates

Fresh Fruits and Vegetables

Fruits and Vegetables

• Firm to touch
• Not shrivelled or bruised
• No blemished or mouldy signs