Preserved Raddish Steam Groupa (菜脯蒸石斑鱼)

Eating more fish than meat is always good for health.  The key to steaming fish is first fish must be very fresh and secondly the timing of steaming is very important.

Ingredients:
1 Groupa around 700g
2 tbsp Fish Sauce + 1 tbsp Water
5 tbsp Thai Salted Preserved Raddish (Stir fry till crispy and leave aside)
1/2 tbsp Sugar
1 Stalk Spring Onion (Slice thinly)
1 tbsp Cooking Wine
Dash of Pepper

• Heat wok with 3 tbsp oil and add in preserved raddish and stir fry till crispy and keep aside.
• Heat wok with 1/2 tbsp oil and add in the crispy raddish and sugar and mix well and dish out.
• Place fish in a suitable plate for steaming.  Add in the fish sauce and water on fish body evenly and sprinkle pepper.
• Place half of the fried preserved raddish on top of fish.
• Heat wok with water for steaming till boiling.
• Place fish in and cover wok and still for 7 - 8 mins (steaming time depends on size of fish so use  your own judgement ok).
• Once done steaming, garnish with remaining crispy preserved raddish and spring onion before serving.

Stir Fried Ginger Duck (姜葱炒鸭)

Ever had leftover braised duck or roasted duck that you can't finished?  Keep in fridge and then cook it this way the following day is another tasty dish...I love it!

Ingredients:
Left over braised duck meat or you can go buy half ready braised duck from market to cook this dish.
5 Stalks of Spring Onions (Cut 2 inches length)
6 inches of Ginger (Cut into thin 2 inches length)
2 Garlic (Minced)
2 tbsp of Oil
1 tbsp of Sesame Oil
2 tbsp of Cooking Wine
1 tbsp of Dark Soy Sauce

• Heat oil in wok and add in ginger to stir fry till fragrant.  Add in garlic and stir well. 
• Add in duck meat and then add in dark soy sauce and stir well.
• Add in Seasame oil and Spring Onion stir and lastly add in cooking wine and turn off heat and dish out.

Heng Chai (上汤苋菜)

This is my favoritate veggie dish.  Usually veggie dishes are healthy but definately not this dish ha because of the 3 types of eggs used to cook this dish...but...let's forget about cholestrol today!

Serve 2
Ingredients:
1 Bundle of Heng Cai (Chinese Spinach)
1 Century Egg (Dice)
1 Egg (Lightly Beaten)
1Salted Egg (Boiled and dice)
1 Handful of tiny anchovies
2 Garlic (Mince)
1 tsp Fish Sauce
Dash of Pepper
1 Cup of Chicken Stock

• Heat wok and saute garlic till fragrant.
• Add in tiny anchovies and stir fry till crispy.
• Add in chicken stock and bring to boil
• Add in veggie and pour in the lightly beaten egg and only stir after 40 seconds.
• Add in the other eggs and seasoning, stir and dish out.  Do not over cook.

Shrimp Paste Fried Chicken - Har Jeong Kai (虾酱鸡)

I can't resist fried chicken hahahaha...my weakest point!  Today I decided to cook Har Jeong Kai to satisfy my urge :)

Serve 4
Ingredients:
12 Chicken Wings (cut into 2 from the joint part)
3 tbsp Har Jeong Shrimp Paste
3 tbsp Rice Flour
1/2 tbsp Maggie Soy Sauce
1 tbsp Cooking Wine

• Wash and pat dry chicken wings.
• Used 2 layer of plastic bags, put in the wings, shrimp paste, rice flour, Soy Sauce, Cooking Wine into the bag and mix it well.  (Using the plastic bags will prevent messing your hands when mixing).
• Once the chicken are well mixed in the bag, tie the bag up and leave the bag in fridge to marinate for 2 hours.
• Afer 2 hours, heat wok with sufficient oil.  Once oil is heated, add in the wings and deep fried till cook!

Enjoy wih a can of ice cold beer...best!!

Stir Fried Chicken with Cashew Nuts (鸡肉抄腰豆)

This is a simple quick dish that's easy to cook at home or to entertain guest.

Serve 2
Ingredients:
1 Chicken Breast (Slice)
60g Roasted Cashew Nuts
2 tbsp Oil
2 Garlic (Mince)
1 Small Onion (Slice)
1 Stalk Spring Onions (cut 1 inch length)
1 Red Chilli (Slice and remove seeds)
1 tbsp Cooking Wine
1 tsp Light Soy Sauce
2 tsp Fish Sauce
1 tsp Sugar
1 tsp Oyster Sauce

• Heat oil in wok, add garlic and stir fry till fragrant.
• Add in Chicken and stir fry till turns white.
• Add in onions, Spring Onions, Chilli, Cashew Nuts and cooking wine and still till chicken is well cooked.
• Add in all seasoning and stir well and turn off heat.
• Garnish and serve.

Pineapple Fried Rice (黄梨炒饭)

Thai cuisine  has always been one of my favorite.  Learning to cook thai food seems definately necessary since it's impossible to eat in restaurant every time.
Try cooking your own pineapple rice in your kitchen!

Serve 2
Ingredients:
1.5 cup Cooked Rice
2 tbsp Oil
3 Galic (minced)
1 Egg
8 Prawns (wash, remove shell and deveined)
1 tsp Thai Yellow Curry Powder
30g Carrot (Dice)
30g Pineapple (Dice)
30g Roasted Cashew Nuts
1/2 tsp White Sugar
2 tsp Fish Sauce
2 tsp Soy Sauce
Dash of Pepper

Garnish:
Spring Onion (cut strips)
Red Chilli (Cut thin strips)
Wedge of lemon
Lettuce
Pork Floss (Optional)

• Heat oil in wok and stir fry garlic till fragrant and crack egg in wok and scramble it.  Add in prawns and stir till it turns red.
• Add in rice and sprinkle yellow curry powder and mix well in wok. 
• Season with sugar, fish sauce ,soy sauce and mix well.
• Add in carrots, pineapple and cashew nuts and stir fry for 3 minutes to combine well and add in dash of pepper before turning off heat.
• Turn off heat and transfer to serving dish. Sprinkle spring onions and garnish with lemon wedge.

Fruit Cake (干果蛋糕)

Feeling bored? Try baking a cake..it will brighten up your day :)

 

Recipe makes a 9 inch square cake.

Ingredients (Part A):
250g Hard Butter (Direct from fridge and cut into few pieces for easy beating)
150g Sugar
5 Egg Yolks
250g Plain Flour        }  Sieve together
1 tsp Baking Powder   }
250g Mixed Dried Fruits (optional to soak with 50ml Hard Liquor or rum for 3 days)
1 tbsp Rum (add this if you didn't soak dried fruits with liquor or rum ahead of time)

Ingredients (Part B):
5 Egg Whites
50g Sugar
1/8 tsp Cream of Tartar

• Preheat oven to 160 degree. 
• Grease and lne a 9 inches square or round baking tin with paper.
• Cream Part A - butter and sugar together with slow speed first for 1 minute then turn to medium speed (speed 3 for Kenwood mixer) and cream for 15 minutes or until fluffy.

• Turn speed to slow and add in egg yolks (and rum) and mix well for another 2 to 3 minutes with medium speed.
• Add mixed dried fruits into the sieved flours (to seperate them so that they don't stick in a lump).
• Add flour cum dried fruits into mixer and cream with slow speed till well mixed (don't over mix).  Remove and transfer it into a big mixing bowl.

• Wash mixer bowl clean and dry it.  Pour in Part B (egg whites, sugar and cream of tartar) and use egg whisk and whisked at maximum speed until stiff.
• Add egg white mixture into butter mixture and mix well until all is well combine (with hand whisk).
• Pour batter into baking tin and bang it before bake.
• Bake cake for 50 minutes to 1 hour.  Test with knife in center to make sure it's fully baked. 
• f  you find the top colour is already quite brown before cake is fully baked, cover the top with greased paper or aluminum foil so that the top won't be burnt.