Friday, April 17, 2009

Stir Fry Chicken Wings in Oyster Sauce


10-12 pcs of Chicken Wing
(Marinate chicken wing with soy sauce & sesame oil for 30 minutes)
4 tbsp of Oyster Sauce
250ml of Water
10-15 cloves of Chopped Garlic


1) Deep fry chicken wings till it turn into golden brown. Then, placed it on a plate for later use.

2) Stir-fry garlic in a wok till it turn in to golden brown, then add in oyster sauce & chicken wings. Splash in water and keep stirring for 2 minutes.

3) Tip onto a plate and ready to serve.

Stir Fried Hor Fun / Char Kuey Teow


250 gm Kuey Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean Sprouts
5 stalks Chives- cut into 2cm lengths
4 Eggs
2 Cloves of Chopped Garlic
2 tsp Chilli Paste (add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
Pepper to taste


1. Heat wok with 3 tbsp oil with chopped garlic until hot and fragrant, then add prawns to friend till cooked.

2. Add Kuey Teow and seasoning into the wok. Then, sprinkle a little water to mix.

3. Spread all the ingredients around the wok. Next, create an empty space in the centre of the wok to crack the eggs into it.

4. Covered the eggs with all the ingredients and stir-fry evenly.

5. Mix in a handful of beansprouts and the chives.

6. The dish is now ready to serve.

Assam Chinese Mustard Leaves (Gai Choy)


5-6 pcs of Dried Tamarind Skin
10g of Dried Red Chillies
300g of Tamarind Paste
500-600g of Roast Pig Feet/ Roast Duck Bones (Leftover Meat)
1000g of Green Mustard Leaves/ Kai Choy
1-1.5 ltr of Water
Salt & Soy Sauce to taste


1. Heat Tamarind Skin & Dried Red Chillies until hot and fragrant in a deep pot.

2. Add in water, tamarind paste, roast meat & green mustard. Boil all ingredients then lower the heat to simmer, covered the pot to boil for about 1 hour or until the Gai Choy is soft.

3. Mixed in salt & soy sauce to taste and ready to serve.

Stew Pork with Dried Salted Mustard (Mui Choy Kao Yuk)


600g of pork belly cut into 5 cm thick pieces
500g of Mui Choy/ Dried Salted Mustard
1 ½ tbsp of dark soy sauce
1 tbsp of sesame oil
4 tbsp of light soy sauce
15g of Rock Sygar
1000 ltr of water
Salt to taste


1) Wash away the salt and cut the salted mustard (mui choy) into small pieces. Soak the salted mustard for an hour and change the soaked water 2-3 time to reduce the saltiness.

2) Boil pork belly with hot water till the outer layer is cook. Pour the water away and rinse with cold water.

3) Stir Fry the salted mustard with NO oil until fragrant. Then, dish it a side.

4) Put all the ingredients into a pot and simmer till the meat is tender.

5) Add some salt for flavoring and ready to serve.


Served with Plain Rice.

Pork Congee with Century Egg


150g Cooked rice/ Rice Grain
1000ml of water
50g of Lean Pork (cut into 2cm cubes)
5g-10g of Grated Ginger
5g of Chopped Spring Onion
1 tbsp of Soy Sauce
Salt and Pepper to taste


1) Boiled water then add in cooked rice. Continue to cook until rice is soft and liquidized.

2) Mixed in lean pork & century egg. Cook for another 5 minute. Next, add in soy sauce, salt & pepper to taste.

3) Dish out then garnish with grated ginger, chopped spring onion.


1. Pre-marinated pork belly are more delicious.
2. Porridge can be serve with Fried Dough (Yao Tiu)

Stew Chinese Mushroom with Chinese Leaf


250-300g of Chinese/ Shitaki Mushroom
200g of Washed Chinses Leaf
2 tbsp of Dark Soy Sauce
4 tbsp of Soy Sauce
3 tbsp of Sugar
1 tbsp of Oyster Sauce
1 tbsp of Shao Shing Wine
700g of Water


1) Mix all ingredients except Chinese leaf into a pot. Boil the ingredients and simmer for 20 minutes.

2) Boil half pot of water, add ½ tbsp of cooking oil & a pinch of salt. Blanch Chinese Leaf for about 30 seconds until tender, drain well & transfer to a serving plate.

3) Pour the mushroom & sauce over the Chinese leaf and serve hot.


1. If you are using dried Chinese mushroom, do remember to soak it in water for at least 20 minutes before use.

Sunday, April 5, 2009

Shredded Chicken Congee


150g Cooked rice/ Rice Grain
1000ml of water
50g of Shredded Chicken ( marinate with some soy sauce & sesame oil)
5g-10g of Grated Ginger
5g of Chopped Spring Onion
10g of Chicken Stock
1 tbsp of Soy Sauce
Salt and Pepper to taste


1) Boil water in pot then add in cooked rice and chicken stock. Continue to cook until the rice is soft and liquidised. Keep stirring.

2) Next, add the shredded chicken into the pot and cook for another 2 minute. Switch off the stove and add some soy sauce, salt & pepper to taste.

3) Garnish congee with grated ginger and chopped spring onion.


1. Prefer to use cooked rice or leftover rice as it will save at least 20 minutes of your cooking time.

2. Do not reduce heat when cooking congee. Turn to high heat and keep stirring so that the rice will not stick together while cooking and get burn easily.

3. If you choose to use rice grain, remember to soak with water, oil and salt for at least 2 hours before you cook.

4. If you do not like chicken stock, replace it by adding more salt, pepper & soy sauce.