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.

English scones

English scones
Ingredients:
Flour 250g
Oats 60g
Baking powder 1 tsp
Butter 60g (I sub with margarine)
Milk (I sub with soya milk) 150 ml
Sugar 35g
Egg 1 pc beaten
raisins 100g (optional)
Method:
1. Sift flour and baking powder.
2. Cut the butter into small pieces and drop into the flour. Mix until resemble fine breadcrumbs.
3. Add in sugar and oats. Mix well.
4. Add in beaten egg, raisins and milk gradually to get a soft dough.
5.Turn dough out on a floured surface and knead gently.
6. Pat the dough out to about 2cm thickness and cut rounds.
7. Brush the top with some milk and egg to get a shiny too.
8. Bake in 200 deg oven for 12-15 min

Oven baked charsiew

Oven baked char siew
Ingredients
1/2 kg pork belly without skin

Marinade
2 tbsp Lee Kum Kee Char siew sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
Cover in container leave in fridge overnight

Directions:
1. Preheat oven to 180 deg.
2. In a deep baking tray stand the marinated belly pork and drizzle the marinade over the pork. Bake for 30 minutes.
3. Take the pork out and flip the other side and again drizzle marinade over. Return to oven and bake for 20 minutes.
4. Take the pork out and flip again, brushing honey over. Return to oven and bake for another 10 min.
5. Take the pork out, flip and brush honey over. Turn on the grill and allow the top of the pork to char for another 10-15 min flipping and brushing with honey again midway (5-7 min)
6. Turn off the oven and let the pork sit in there for 10 min.
7. Take out let it cool and slice.
Bon appetit :)

Steam egg with minced pork

Steam egg with minced pork

Ingredients

Minced pork 150 g

Eggs 2 

Soup stock 3/4 cup

Seasonings:

Light soya sauce

Sesame oil

Hua Tiao cooking wine

Ground white pepper

Directions:

1. Marinade minced pork with

1/2 tsp light soya sauce

1/2 tsp sesame oil

1/2 tsp Hua Tiao cooking wine

Leave for at least 10 min

Meanwhile prepare the eggs mixture

2.  Use a vegetable scaper to scrape a few slices of carrots. Stack them up and cut them to smaller pieces.

3.Crack the eggs into a bowl. Gently beat. You don't want it too bubbly.

Add 1/2 tsp huatiao cooking wine.

Add 3/4 cup of soup stock

Gently stir it in.

* add 1/2 tsp of light soya sauce if using water instead of soup stock

3. Heat up wok.

 Add 1 tsp of veg oil or olive oil.

Put pork in to stir fry quickly until it is not pink but do not overcook. Use spatula to break up the pork. 

4. Scoop up cooked minced pork onto steaming plate and spread it nicely making it level. Sprinkle cut pieces of carrots on top of the meat then pour egg mixture over.

5. Steam for 15 minutes.  Stick a fork in the egg and if it comes out clean, it's ready.

Fried black pomfret with ginger and onions and light soya sauce

Fried pomfret 

Ingredients 

1 black Pomfret

1 large Onion

3 slices of ginger, julienned

1 + 1 tbsp Soy Sauce

½ tbsp Sugar 

½ tbsp Sesame Oil

1 tsp Salt

some Spring Onion for garnishing

Method

1.Clean fish, pat dry using kitchen towel. 

2.Rub 1 tsp salt all over the fish.

3. Heat a tablespoon of oil in esiway rectangular pan.

4. pan fry the fish under medium low heat. fry it slowly till u have nice and crispy fish skin outside and soft fish meat inside. Heat off, dish up.

5. Using the same pan, add in ginger and sesame oil, fry till fragrant. Heat off. Pour a tablespoon of soya sauce on it, set aside.

6.In a skillet, heat a tablespoon of oil, add in onion, under medium heat, fry till onion turned soft. 

7.Add 1 tbsp soy sauce and ½ tbsp Sugar. Continue to fry till onions turned caramelized. 

8. Pour caramelized onion on top of the fish, pour over the ginger and soya sauce, sprinkle with onion and there you are.

Marmite spaghetti with mushrooms

Marmite spaghetti with mushrooms 

Ingredients
(Serves 2)
Credit: Base Marmite Spaghetti Recipe from Nigella Kitchen

- 2 servings (roughly 160g) dried angel hair
- 50g unsalted butter
- 1 tsp dried parsley
- 2 tsp Marmite, to taste
- hon shimeiji, ends trimmed (can also substitute with thinly sliced button mushrooms)
- enokitake, ends trimmed

Directions
1. Cook the spaghetti in a pot of boiling, salted water, according to the packet instructions. Drain the pasta, reserving half a cup of the pasta water.
2. In a small bowl, add Marmite and one tablespoon of pasta water, mixing thoroughly to dissolve.
3. Melt butter in a heated pan. Add mushrooms (hon shimeiji & enokitake) and parsley. Saute or stir fry for a few minutes until the mushrooms are cooked.
4. Add Marmite mixture and drained spaghetti to the pan. Toss to coat evenly, adding a little of the reserved pasta water to amalgamate if required.