Dried oysters salted lean pork century egg salted egg porridge

Ingredients

Lean meat about 300-400g ( rub with salt the day before cooking and keep it in the fridge) rinse off salt before cooking

Dried oysters about 10 pieces ( rinse and soak for half hour prior to cooking. Cut to two or three pieces if they are big)

A few cloves of garlic and onions minced.

2-2 1/2 cups of rice rinse and then marinade with a tsp of oil and a pinch of salt

2 century eggs peel and chopped to small pieces

2 salted eggs boil and peel and chopped to small pieces

Method:

1. Sauté minced Garlic and onions till soft and fragrant

2. Put in oysters to fry till fragrant

3. Put in rice to fry for about 1 min

4. Add water and start boiling. I transfer to a pot from here. Before that I use the wok.

5. Rinse salt off lean meat and add into the boiling rice.

6. While waiting for meat to cook, boil the salted eggs.

7. Peel century eggs and chop small

8. When salted eggs ready, peel and chop small

9. Take out meat and hand pull or cut small.

10. Mix meat and chopped eggs ( century and salted) all back into porridge 

Voila! 

Garnish with scallion fried shallots and shredded ginger 

Add sesame oil and light sauce if u want more salty.

Honey soy baked chicken thighs

Honey soy baked chicken thighs

Ingredients

3 Tablespoons Olive Oil

3 Tablespoons Soy Sauce

5 Tablespoons Honey

4 cloves Garlic; Minced (or Substitute 1/2 Teaspoon Garlic Powder)

½ teaspoons Ground Ginger

½ teaspoons Ground Pepper

Salt And Pepper, to taste

3 pounds (approximately) Chicken Thighs, Or Preferred Chicken Meat

Preparation

Mix the first 6 ingredients together in a large container and marinade chicken

leave to marinate in the refrigerator.

When ready to cook, in a baking dish, bake the chicken in a 220 deg oven for 25 minutes with the skin side up. Turn the chicken and cook for another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. 

Steam stuffed hairy cucumber

Steam stuffed hairy cucumber

Ingredients:

1 large cucumber (2 if it's small)

300-400g of ground meat

1 spring onion – cut small

1 tsp of soy sauce

1 tsp sesame oil

1 tsp of cornstarch

Dash of salt and pepper

Sauce:

¾ cup of chicken stock/water

1 tbsp of oyster sauce/mushroom sauce

1 tbsp of soy sauce

¼ tsp of sugar

1 tsp of cornstarch

½ tsp of sesame oil

1. Clean cucumber and cut into 1” round. Take a small spoon and scoop out the seeds and set aside.

2. Mix the ground meat and the rest of the ingredients together. Mix well.

3. Stuff the cucumber with the meat mixture, then steam over high heat for about 15 minutes.

4. In the mean time put all the sauce ingredients in a small saucepan. Stir well and bring it up to a boil over medium heat.

5. When the cucumber is done pour the sauce over it and serve warm.

Stir fry string beans with garlic

Stir fry string beans with garlic

Ingredients

1 Tbs. light soy sauce

1 Tbs. honey

1 Tbs. unsalted butter (we use non dairy margarine )

2 Tbs. extra-virgin olive oil

12 oz. green beans, trimmed

1/2 tsp salt

1 Tbs. minced garlic

How to:

1. Combine light soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. 

2. In a sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)

3. Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.

4. Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Meatballs

Ingredients

1/2 lb ground beef

1/2 lb ground pork

1 egg 

1/2 cup milk or cream

1/2 cup water

1 small onion finely chopped

1/4 cup breadcrumbs

2small cold boiled potatoes. 

2 tbsp butter

Salt

White pepper

1 dash allspice

How to:

1. Fry the onion till  golden in a couple of tbsp of lightly browned butter

2. Mash the cool boiled potatoes 

3. Mix all the ingredients  until consistent 

4. Flavor with a pinch of salt, a dash of pepper around and a little of spice 

5. Shape the mixture into little round balls and transfer them to a floured cutting board

6. Fry them slowly in plenty of butter 

Fried Bee Hoon (Rice Vermicelli) with Canned Stewed Pork Recipe

Use kitchen tongs when cooking the rice vermicelli so that they are easy to handle. If you are cooking for more, just adjust the ingredients and seasonings accordingly; for example: 50 grams of rice vermicelli per person.

Serves: 2-3 Prep Time: 20 mins Cook Time: 20 mins

INGREDIENTS

150g rice vermicelli (rice noodles/米粉) aka "bee hoon"

1 can stewed pork (I use narcissus brand, 256g)

1 tsp + tbsp vegetable oil

1 egg seasoned with 1/2 tsp light soy sauce, beaten

3 cloves garlic minced

4 chinese black mushrooms soaked and sliced thinly

5 button mushroom thinly sliced

200g cabbage shredded

1/2 carrot sliced to thin strips

(A) Sauce

Gravy reserved from canned stewed pork (discard the solidified fats floating on top of gravy)

1 cup water

2 tsp light soy sauce to taste

1 tsp dark soy sauce add more if you want the noodles to look darker, do not add if you want white noodles

Garnishing:

red chilli sliced thinly

coriander leaves

chopped spring onions

fried shallots

DIRECTIONS

Bee hoon

Soak the rice vermicelli in a bowl of water for about half an hour, until the noodles are fully reconstituted. Drain and set aside. Skip this step if you are using instant rice vermicelli (if you want to soak them, they take less than 5 minutes to soften).

The can of stewed pork

Open the can of stewed pork, take out the stewed pork pieces, discarding the excess layer of fats attached to the meat. If you like, use your fingers to gently separate the meat to smaller chunks. Remove the oily bits from the gravy. Set aside both gravy and the pork pieces.

The egg

Grease a wok with 1 tsp oil, and cook the egg by spreading it as thinly as possible. When both sides are cooked, roll the omelette like a cigar and slice it into thin strips. Set aside.

1. Heat the wok with 1 tbsp oil and stir fry the garlic for 30 seconds. 

2. Add mushrooms and cabbage. Stir fry until they are just starting to soften. 3. Then add carrots and canned pork pieces. Briefly stir fry until the vegetables are just cooked. Transfer the contents of the wok to a plate.

Add (A) and bring to a gentle simmer. Then add the softened rice vermicelli. Cook until the noodles have soaked up all the water and is of a dry consistency. Stir in the plate of previously cooked vegetables and egg; stir fry briefly to mix everything thoroughly. (turn off fire if noodles getting too cooked and soggy)Ladle to serving plates and garnish with cut chilli, coriander, spring onions and fried shallots.

Fried rice with minced beef and mixed vegetables

Minced beef mixed vegetables fried rice

Ingredients

2 Tbs. soy sauce

1/2 tsp. sugar

1 Tbs. vegetable oil

3 eggs, well beaten

1/2 lb. minced lean beef

1/4 cups of mixed vegetables

1 onion, chopped

1 tsp. fresh ginger, minced

1 clove garlic, minced

2.5 cups cooked rice, cold

Directions

1. Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.

2.Heat oil in a wok or nonstick skillet over medium high heat. Stir fry onions and garlic until the onions are translucent.

3. Add beef and saute for a few minutes. Add ginger in and continue frying.

4. Add mixed vegetables to same skillet over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned.

5. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through.

6. Pour in egg mixture and soya sauce mixture and stir-fry till rice is nicely coated.