Yeong Taufu I

Yeong Taufu Part I.. this is one of my favourite yeong taufu: the Brinjal/Eggplant or so called Aubergine in the western countries.

Ingredients: Yeong Taufu I

Minced fish/minced pork

Brinjal

Seasoning:

pepper

salt

light soy sauce

eggwhite

2 tbs cornflour

Method:

Mix the seasonings into the minced meat and mix thoroughly. As for the brinjal, cut into sections and for each sections cut a slit in between so the minced meat can be filled into it. Next, deep fry the brinjal until the brinjal white layer turns dark brown. Part I of Yeong Taufu can be served! =)

Roast Pork

Ingredients:

4 strips of pork belly(of the above size)
2 tsp salt
2 tsp sugar
2 tsp garlic powder or mince garlic
2 tsp five spice powder
2 tsp pepper
2 tbs oil
vinegar mixed with a lil water

Method:

Boil the vinegar and water. Layer it on the pork belly skin only. Fry the salt, garlic powder. five spice powder and pepper for awhile. Add in sugar into the mixture. Rub the mixture on bottom layer of the pork belly. On a plate, with the pork belly skin facing upwards, leave in the fridge overnight to marinade it. Next, turn on the oven to around 230ºC, rub the skin with oil and bake it for around 20mins. Turn on the grill to medium, grill the pork belly skin till it is not too charred. This takes around less than 5mins depending on the heat. Check it regularly. Sprinkle some salt on the crispy skin to have some saltiness. Cool, cut into small pieces and serve. Have fun and enjoy~ Careful when handling ovens. =)

Wantan Mee

wantan mee without sauce..
sauce~ =)
char siew~
pork ball.. as a replacement for wantan.

Ingredients:

wantan mee, boiled awhile and drained in cold water
vege
char siew
wantan/pork ball(replacement)

Soup:
pork ball soup

Sauce:
dark soy sauce
sesame oil
a lil soup(to dilute the dark soy sauce)

Method:

Boil the mee and set aside. Prepare the remaining ingredients, vege, char siew, wantan/pork ball. Mix the sauce and serve!

Satay

the few of us had a bbq session few months back.. thus our house has to be in charge of something.. i decided to make satay~

Marination process

Satay-stick-ing process? lol

Sauce No. 1 : Peanut Sauce (top)

Sauce No. 2: Sambal

Pre-BBQ process

Some add-ons for fun~

BBQ-ing time~

The OUTCOME~! =D

Ingredients:

chicken or pork or any meat of choice, cut into cubes and pounded lightly

Marinade:

1 stalk lemongrass, peeled and use inside part, onion chopped finely, 2 tsp coriander powder, 1 tsp curry powder, 1 tsp turmeric powder, 2 tsp salt, 2 tsp sugar, 2 tbs grounded peanuts, 1 tbs oil

Method:

Marinade meat for 30 minutes or overnight and skewer the meat. Grill satay on a BBQ, applying oil during cooking. Serve with peanut sauce, cucumber and onions.

Peanut sauce:

2 stalks lemongrass chopped, oil, 2 limes(juice and pulp), water, 4 tbs sugar, 1 tbs salt, grounded peanuts

Sambal:

onions chopped finely, chopped garlic, dried chilli or chilli powder, 1 tbs prawn paste

Method:

Squeeze the juice and remove the pulp from the lime and mix with 2 cups of water. Heat oil and stir fry the lemongrass till fragrant. Add lime water, boil and add sugar, salt, ground peanut and some water. Simmer until the sauce thickens.

Loh Mee

Ingredients:

thick noodles
sliced pork
vege of choice
fish cake
prawns
2 eggs

Soup:
water
oyster sauce
soy sauce
cornflour to adjust thickness
dark soy sauce for darkness (optional)
prawn shells or dried shrimp

Method:

Boil the water together with oyster sauce, soy sauce and prawn shells to get the seafood flavour out. Add pork and cook till it's cooked. Add cornflour and pass the slightly beaten eggs through a sieve to get the layer texture of eggs in the boiling soup. Add in thick noodles, fish cake, prawns and vege till evenly cooked. The Loh Mee is ready to serve.

Stewed Cabbage Rolls

this dish was adapted when i was eating at a restaurant owned by jackie chan in china.. so i think it's kinda nice and healthy and gave it a try.. hope u guys give it a try too~ ;)

Ingredients:

mince pork, marinated with soy sauce, five spice powder, sesame oil and a lil cornflour
chopped mushrooms
chopped carrots
cabbage leaves

Gravy:
water
soy sauce
sesame oil

Method:

Mince the pork and marinate and mix with the ingredients. Make sure that the cabbage leaves are large enough to wrap the mince meat. Roll up the cabbage leaves. Add in gravy and stew until the cabbage is soft.

Wan Tan Hor

To make wan tan hor.. it requires two steps.. firstly, the kway teow has to be slightly charred to bring out the smell.. secondly, it all depends on the gravy.. cooking requires patience so please do not rush when cooking.. thus making food tastier! hope u guys have been enjoying chinese food so far~ =D

Ingredients: (per plate)

Thick kway teow (Hor Fun)
oil
soy sauce
dark soy sauce

Gravy:
prawns (or squid)
pork/chicken, sliced
vege of choice
garlic
oil
1 tbsp cornflour mixed with about 1/2 cup water
soy sauce
1 egg
pepper and salt to taste

Method:

Soak kway teow in water till it is quite soft (if using dried ones). Heat wok, add in enough oil to fry the kway teow (prevent sticking). Add light and dark soy sauces and stir fry for awhile till kway teow is charred (not burnt). Set aside kway teow. Add some oil and fry the pork/chicken slices until it is cooked. Add in garlic and fry until fragrant. Pour in some water and bring to boil. Add in vege and when gravy comes to boil, add in the cornflour mixture. Bring gravy back to boil to cook the cornflour. Add in the prawns. When gravy is boiling, transfer slightly beaten eggs, to produce a yellow and white texture under the hot gravy. Serve the kway teow with the gravy. Tada~ Wan Tan Hor!