(Non Halal) Fried Sambal Pork

Ingredients :

1/2 kati of pork belly - cut into small pieces

A :

1. Salt and Pepper
2. 2 inches of garlic - smashed
3. 3 cloves of garlic - smashed
4. Corriander leaves
5. Chilli powder

Blend together :

1. 20 dried chilies
2. 1/2 onions
3. 3 pieces of dried assam
4. Some belancan
   

Method

1. Marinate slices of pork with A for at least 4-6 hours.
2. Heat up work and fry slices of pork.
3. Put aside
4. Fry the blended ingredients until fragrant.
5. Put in the fried slices of pork and mixed well
6. Stil for about 10 minutes then serve while it is hot.

Hot and Sour Chicken (Breast)

Marinade:

1. 40g Nam Yue (red fermented beancurd)
2. 40g oyster sauce
3. Some pepper

Ingredients:

1. Chicken Breast - sliced into bite size pieces
2. Cooking oil
3. 100g rice flour
4. 3 Tbsp chopped garlic
5. Salt - to taste

Sauce (mix well) :

1. 50g oyster sauce
2. salt and sugar to taste
3. 20g sesame oil
4. 50g plum sauce
5. Some Tobasco
6. 100g tomato sauce
7. 50g chilli sauce

Method:

1. Marinade slices of chicken breast and mix well to combine in a bowl. Set aside, covered, for overnight.
2. Heat oil in wok over medium-high fire. When hot, quickly coat ribs in combined flour and deep fry meat till cook
3. Remove meat and set aside.
4. Use new oil and stir fry garlic until fragrant.
5. Add sauce and season with salt and sugar. Bring mixture to boil and add meat,
6. Mix well and cook for another 5 mins.

(Non Halal) Braised Pork Belly with Coca Cola

Ingredients

1. 1 kati of pork belly (skin removed)
2. 1 radish -remove skin and chop into big pieces
3. 1 carrot - remove skin and chop into big pieces
4. 2 stalks of string onions - cut into long strips
5. 8 slices of ginger
6. 5 garlic - smashed
7. 350ml of coca cola
8. 500ml of water
9. Pepper to taste
10. Salt to taste
11. 3 tablespoon of chinese rice wine
12. 100ml dark soy sauce
13. 50 ml light soy sauce

Method

1. Rince pork belly and cut into slices of about 2cm thick
2. Boil radish for about 10 mins. Put aside.
3. Heat up wok. Add oil, wait till heated then add ginger, garlic and spring onions. Saute until aromatic.
4. Add pork slices, sautee for a while then add seasonings
5. Add coca cola and water. Cover and bring it to boil.
6. Let it simmer for 30 minutes. Add radish and carrot - simmer for another 30 minutes.
7. Turn off the fire. Let the braised pork rest for 20 minutes
8. Dish up and serve. Can be garnish with spring onions.

Dried Scallops and Chicken Soup

Ingredients :

1. 1/2 chicken (w/o skin)
2. 3-4 dried scallops

Herbs

1. 10g kei chee
2. 25g tong sum
3. 5 red dates
4. 1.5 liter hot water
5. Salt to taste

Method

1. Scald chicken in hot water for 3 to 4 minutes. Drain
2. Put chicken, dried scallops and herbs into a slow cooker. Pour in hot water.
3. Cover the slow cooker and let it boil for 1 hour HIGH then medium for 3-4 hours.
4. Add seasoning and serve while it is hot.
   

Herbal Duck Noodles Soup

Ingredients :

1. One Roast Duck
2. One packet of Mee Sua (or any noodles)
3. 2 liter of water
4. 4-5 section of sugar canes
5. 8-10 red dates
6. Salt - according to taste

Chinese herbs :

1. 50g wolfberry
2. 50g fu shen
3. 50g huai shan
4. 50g dang shen
5. 3 pieces of chuan xion

Method :-

1. Arrange the roast duck to be cut into edible pieces - choose the nicer pieces out (to use as decoration later). Take out the skin or fats of the remaining pieces of duck.
2. Boil a pot of water. Once the water is boil, put in the pieces of duck (those w/o skin) into the pot and boil for about 10 minutes. Reason is to "wash" again the fats that can be found on the meat.
3. Take out the pieces of meat and rinse till clean.
4. Use a bigger pot, boil the 2 lliter water with the herbs, sugar canes, red dates and duck pieces. Once it is boiling, transfer to a slow cooker and simmer for about 2-3 hours.
5. Blach the noodles in boiling water. Arrange the required amount of noodles in a bowl. Add in the herbal duck soup and duck pieces. Garnish with chopped spring onions.

Lor Mai Kai

Rice Gluotinous (Rice -measurement up to you pending on how much to make) Wash and soak over night (easier to cook) Drain rice 10 mins before cooking

Ingredients for the rice :

1. Shallots
2. 5 spice powder (1 pinch)
3. Chicken stock (powder)
4. Sugar n salt

To do :

1. Fry shallot with enough oil (enough oil so that your rice will be smooth) till light brown.
2. Put in the rice. Fry till fragant.
3. Add Ingredients above.
4. You may wanna put a little more of the chicken stock as it helps to give the bland rice some taste. When you add more stock bear in mind to lessen the salt.

Chicken (chop to small pieces)

1. Seasoning for chicken (better to season over night)
2. Add a teaspoon Sesame oil
3. Soya Sauce 1 tablespoon
4. Chinese cooking wine
5. Pepper

Ingredients to fry chicken

1. Fry chop shallots n garlic .
2. Add Oyster Sauce.
3. Add Mushroom.
4. Add Sugar n salt to taste.
5. Add Starch (mix with water first).
6. Put in a little oil fry shallot n garlic till light brown Add chicken fry for a couple of minutes then add mushroom.
7. Fry for a couple of minutes then add in oyster sauce.
8. Mix oyster sauce well and fry for a further couple of minutes.
9. Add water (enough so that you make enough gravy for the rice when you steam. The gravy will help make the rice tastier n it's liquid to help cook the rice faster. So bear in mind that the seasoning for rice must compliment the sauce combined.)
10. Estimated abt 1 1/2 tablesoon of thicken gravy to be put in together with the rice when preparing to steam.
11. Bring to a boil and add the starch.
12. When it thickens, scoop aside.

Lap Cheong

Slice thin enough n fry a bit to make it fragrant.

Steaming Lor Mai Kai

1. Scoop the cooked chicken n mushrom plus 1 1/2 gravy into bowl.
2. Add lap cheong.
3. Add rice on top.
4. Compress a bit but not too tight.
5. Cover the bowl with alluminium foil.
6. Place bowl upside down.
7. Steam for about 2 hours.
8. Open them up and stir up the rice slightly so that it will be cook evenly.
9. Steam for a further 30 minutes or till the rice is cooked thoroughly.

Baked herbal chicken wings

Ingredients
8 whole chicken wings, ends cut off

Seasoning
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
2 tsp light soya sauce
1/4 tsp thick soya sauce
1 Tbsp Hua Tiau wine
1 Tbsp cooking oil

Herbs
10g tong kwai, chopped or powdered
20g tong sum, cut into 8 pieces
10g pak kei
10g yok chok
1 tsp kei chi
1 Tbsp Hua Tiau wine
8 greaseproof paper bags, large enough to hold chicken wings
Oil for greasing bags

Method
1. Clean chicken wings and dry with a towel. Make a small slit under each section of the wings. Marinate with seasoning ingredients for at least an hour.
2. Meanwhile, rinse herbs and place in a bowl. Sprinkle Hua Tiau wine over, and steam over rapid boiling water for 12 minutes. Cool and stir into wings.
3. Lightly grease insides of paper bags and place a wing and some herbs in each bag. Fold opening and staple ends.
4. Place wings in the oven, preheated at 190C, for 20-25 minutes.

Bean sprouts with taukwa

Ingredients

200gm beansprouts
1/2 small carrot
100gm prawns (peeled)
1 pc taukwa
20gm kuchai (or spring onion)
Salt

Method

1. Wash beansprouts. Tail if desired. Cut carrot into small strips. Cut kuchai or spring onion into 3cm lengths.
2. Fry taukwa on both sides and cut into strips.
3. Heat one tablespoon oil in kuali and fry prawns till cooked. Add in carrots and fry three minutes (or longer if you like carrots soft).
4. Add beansprouts and fry another three minutes. Add in taukwa and kuchai or spring onions.
Stir-fry one minute and serve.

Spicy chickpeas and cauliflower

Ingredients

200g chickpeas, soaked for 12 hours
11/2 tsp salt
700ml water
180g cauliflower cut up
3 tomatoes, cut into thin wedges
21/4 tbsps oil
1 tsp cumin seeds
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 thumb-size ginger, grated
3 tsps chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
11/4 tsp salt (or to taste)
150ml water
1 tbsp lemon juice

Method

1. Boil chickpeas with water and salt in a claypot for at least three hours or until they are soft. You can put them in a crockpot to simmer for eight hours.
2. Heat oil in wok. Throw in the cumin seeds to pop, watching they don’t get burnt. Put in the chopped onion, garlic and grated ginger. Fry till fragrant.
3. Add in the chilli, turmeric and garam masala and fry over low heat.
4. Put in the cauliflower, tomatoes and chickpeas to stirfry. Add salt, and 150ml water.
5. Cover to simmer for about six minutes. Add lemon juice, stir quickly and dish out. Serve with naan, roti canai or pita bread.

Prawn Kway Teow Soup

Ingredients
1kg medium sea prawns
1½ tsp Cajun pepper
1 tsp sugar
1½ tsps salt
4 Tbsps oil
1 thumb-size ginger (sliced)
2 large onions (sliced)
250g ikan bilis or anchovies (wash with water & pat dry)
3 litres hot water
2 pieces chicken breast with bones (washed with water)
2½ Tbsps soy sauce
1 tsp chopped garlic
250g Chinese chives (blanched in boiling water and cut into 2cm lengths)
250g Ipoh bean sprouts (blanched in boiling water)
500g Ipoh kway teow (wash it with hot water quickly before serving)
1 packet parang fish balls
2 Tbsps chopped spring onions
2 Tbsps fried shallots
1 Tbsp sliced cili padi

Method

• Clean and wash the prawns thoroughly and then shell them. Keep the shells for stock. Devein the prawns and rinse them with water. Pat dry with kitchen paper.
• Marinate the prawns with half a teaspoon each of Cajun pepper, sugar and salt, put aside.
• In a pan, heat three tablespoons of oil over high heat, add half of the sliced ginger and the prawn shells, stir-fry for three minutes. Add a teaspoon of Cajun pepper and continue to stir-fry over medium heat till the prawn shells turn red and slightly brown. Scoop out.
• Heat the wok with a tablespoon of oil, add the sliced onions and the rest of the sliced ginger and ikan bilis. Stir fry for three to five minutes till slightly brown, add the hot water and bring to boil over medium heat.
• Let it boil for five minutes, add the chicken breasts and continue to boil for 15 minutes. Take out the chicken breast. Strip the meat and set aside.
• Add the prawn shells to the soup mixture and continue to simmer 15 minutes. Pour the soup into another pot, add a teaspoon salt, two tablespoons soy sauce and half a teaspoon of sugar (optional). Cook the fish balls in the soup till they all float to the top. Dish them out.
• Heat two tablespoons of oil in a wok, add the marinated prawns and stir-fry over high heat for two minutes. Add the chopped garlic, stir fry for a further three minutes. Turn off the fire and add half a tablespoon of soy sauce, dish out and put aside.
• When serving, put bean sprouts at the bottom of bowl before the kway teow, add the soup to cover the noodles. Top with prawns, chicken strips, fish balls, Chinese chives, fried shallots and chopped spring onions. Serve with cili padi in soy sauce.

Chicken Rice

Ingredients:
1 1/2 kg whole chicken
2 cups long grain rice
14 shallots
12 pips garlic
½ inch long ginger
1 tsp salt
½ tsp pepper
4 tbsp cooking oil
Ingredients for Chicken stock:
250 gm chicken bones
750 ml water
salt to taste
Ingredients for Chilli Sauce:
5 red chillies
4 pips garlic
1 lime bali i
1 Tbsp sugar
½ inch long ginger
¼ tsp salt
Garnishing Ingredients:
1 cucumber
1 tomato
1 sprig spring onion
2 tsp sesame oil
2 tsp light soya sauce

Preparation of Ingredients:

Boil chicken bones with water to obtain chicken stock. Add salt to taste.

Smash 8 shallots, 6 pips garlic and ginger.

Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.

Finely slice the remaining shallots and chop the remaining garlic.

Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.

Finely slice the cucumber and tomato.

Cut the spring onions into 2 cm lengths.

Mix the sesame oil and light soya sauce together. Wash the rice grains

Method:

• Heat oil in wok.


• Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.


• Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.


• Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender.


• Once the chicken is cooked, remove from heat and cut into bite-size pieces.


• Arrange the cucumber and tomato slices around the edge of a serving platter.


• Then place the chicken pieces in the centre of the same platter. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.


• Serve chicken with the steamed rice and chilli sauce