Lemon Chicken

Ingredients

1. 4 chicken fillets, skin removed and cut into slices

Marinade for chicken fillets

1. 3 tbsp of white wine
2. 2 tbsp of minced garlic
3. 1 cup of lemon juice
4. 2 tbsp salt
5. 2 tbsp sugar
6. 1 large egg (whip the egg well)
7. 3 tbsp cornflour


Sauce

1. 125ml lemon juice
2. 1/3 cup sugar
3. 2 tbsp soy sauce
4. pinch of salt
5. 2 tsp grated lemon zest
6. 2 tsp finely minced fresh ginger
7. 2 tbsp cornflour
8. 80ml chicken stock

Instructions

Step 1.
Clean and wash chicken fillets. Cut it into thin strips. Marinade chicken for about 10 mins. (adding in respective order 1-5, dip chicken fillets in egg and flip it side to side with cornflour). Heat 2 cups of oil in large pan. Add the chicken and pan-fly until both side turns golden. Turn the heat down a little bit and cook the chicken until well done. Drain well and set aside.

Step 3.
Mix all the sauce together (except cornflour and chicken stock) in a pan and heat over low heat until boiling. Combine cornflour and chicken stock until cornflour has mixed into stock. Reduce heat and add cornflour mixture into the boiling sauce, stir it constantly until the sauce thickens. Place chicken on a large serving platter and pour over lemon sauce.

Deep Fried Sesame Balls

Ingredients

1. 150 self-raising flour
2. 75g castor sugar
3. 1 tbsp vegetable oil
4. 1 egg white
5. 2 tbsp water
6. pitch of white sesame seeds

Instructions

Step 1.
Sieve self-raising flour. Add sugar and mix it well. Gradually add in vegetable oil, egg white and suitable amount of water. Knead to form a soft dough.

Step 2.
Shape dough into a long roll. Divide into 12 equal portions and shape each portion into a ball. Brush each ball with water and coat in sesame seeds.

Step 3.
Heat half wok of oil and deep-fry over low heat until turns golden and cracks.

Druneken Chicken

Ingredients

1. 6 whole chicken legs
2. 3 slice of ginger, chopped
3. 3 spring onion, cut into pieces

Sauce

1. 3-4 tbsp fish sauce
2. 1 tbsp sugar
3. 2/3 cup of Shaoxing wine
4. 1 cup of water

Instructions

Step 1.
Cut chicken legs into pieces. Marinade it with some salt for 10 mins. Steam it with some gingers and spring onions until done.

Step 2.
Cool down the chicken with ice water for 10 mins, then dish up and drain. Remove the bone and put the chicken into a bowl. Add all the sauce to cover all the chicken.

Step 3.
Put it into the fridge for 6 hours. Remove the sauce mixture and put it on dish. Serve cold.

Spicy garlic eggplant in casserole

Ingredients

1. 2 eggplants, cut into strips
2. 90g minced pork

seasonings

1. 1/2 tsp yellow bean paste
2. 2 tsp chopped garlic
3. 1/2 tsp chopped chilli
4. 1/2 tsp soy sauce
5. 1/2 tsp dark soy sauce
6. 1 tsp oyster sauce
7. 1 tsp sugar

Instructions

Step 1.
Deep fry eggplant in hot oil until cooked. Drain and set aside. Saute garlic, stir-fry minced pork in 1 tbsp oil until done. Add yellow bean paste and chopped chill stir fry it well.

Step 2.
Add eggplant and a bowl of water. Add soy sauce, oyster sauce, sugar and dark soy sauce for seasoning. Stir well until heated through.

Step 3.
Put it into a heated casserole and cover for 4 minutes. Serve with rice.

Sweet and Sour Fish Fillet

Ingredients

1. 8 fresh fish fillet
2. 1 green bell pepper, cut into small pieces
3. 2 slices of pineapple
4. 1 tsp chopped spring onion
5. 1 tsp chopped garlic
6. 4 tbsp All Purpose Deep-fry Batter
7. 1/2 bowl bread crumbs

Seasoning

1. 1 tsp salt
2. 3 tbsp Sweet and Sour Sauce
3. 2 tbsp tomato sauce
4. 1 tsp corn starch mix with 2 tsp of water

Instructions

Step 1.
Wash and drain fish fillet, season with 1 tsp of salt and 1/4 tsp of pepper. Slice fish fillet into small pieces. Mix 4 tbsp of all-purpose deep-fry batter with 2 tbsp of water together and mix it well.

Step 2.
Dip fish fillet into batter mixture and coat with bread crumbs. Heat a wok of oil and deep fry fish fillet until slightly golden, dish up and set aside. Leave some oil in wok and fragrant garlic. Add bell pepper, pineapple, sweet and sour sauce, tomato sauce and fish fillets and stir-fry it well.

Step 3.
Add the corn starch mixture to form thickening sauce and stir-fry well. Sprinkle spring onion on top.

Seafood Hot Pot

Ingredients

1. 10 king prawns
2. 1 squid, cut into pieces
3. 8 scallops
4. 1 tbsp chopped garlic
5. 1/2 lettuce
6. 5 tofu puff
7. 1 peeled, sliced carrot
8. 12 yam bundle
9. 1 bag of golden mushroom (tail removed)

Sauce
1. 1/2 cane of condensed chicken broth
2. 1 tsp salt
3. 1/2 cane of water
4. 1 tsp corn starch mixed with 1 tbsp water

Instructions

Step 1.
Marinade all the seafoods with 1 tbsp garlic powder, salt, sesame oil and corn starch for 20 mins. Boil lettuce, carrot and yam bundle for 2 mins. Drain well and put into the pot.

Step 2.
Heat 2 tbsp of oil in a pan. Stir-fry garlic until golden and fragrant. Add seafoods and stir-fry for 2-3 mins. Put all the seafoods into the pot. (on top of lettuce, carrot and yam bundle)

Step 3.
Add chicken broth and water to cover 1/2 of the ingredients. Heat it up until it boiled. Add salt and corn starch and mix it well.

Pork and Vegetable Dumpling

Ingredients

1. 1 chinese cabbage
2. 4 lean pork
3. 1 green onion
4. 1 tbsp ginger juice
5. 30 dumpling wraps

Seasoning
1. 1/2 tbsp salt
2. 1 tbsp light soy sauce
3. 1/2 tsp sugar
4. 1/2 tsp wine
5. 2 tsp corn starch
6. pinch of sesame oil and white pepper

Instructions
Step 1.
Rinse chinese cabbage, boil in soup stock for a while, drain up and set aside. Rinse pork, chop into ground meat. Chop green onion finely. Mix all ingredients with seasoning. (must be mix well)

Step 2.
Fill each dumpling warp with a right amount of meat mixture. Add dumplings in boiled water and cook till dumplings float up on water surface. Take out and serve with red vinegar or soy sauce.

Salmon Fried Rice

Ingredients

1. 180g fresh salmon skin with flesh
2. 30g green peas
3. 60g cherry tomatoes, halved
4. 3 whipped eggs
5. 1 tsp grated ginger
6. 1 tsp chopped shallot
7. 2 tbsp soy sauce
8. 1 tbsp dark soy sauce
9. 350g cooked rice

Instructions

Step1.
Rinse salmon and pat dry. Dice. Remove excess fat and marinate with a pinch of salt and pepper. Soak the cooked rice in beaten egg.

Step 2.
Heat 1 tbsp of oil in a pan and stir-fry salmon until cooked. Drain up and set aside. Add chopped shallots and grated ginger stir-fry for 1 min, toss in rice in egg. Add peas, soy sauce and dark soy sauce. Re-add salmon and mix with the rice. Add halved cherry tomatoes and season with a pinch of salt and pepper.

Thai green chicken curry

Ingredients

1. 1 lbs of boneless chicken, cut into pieces
2. 10 eggplants, cut into pieces
3. 1 peeled, chopped onion
4. 5 pieces of basil leaves

Marinade for chicken
1. 1 tsp fish sauce
2. 1/3 tsp sugar
3. 1 tsp corn starch
4. 3 tsp water
5. 1 tsp oil

Sauce
1. 10 pieces of basil leaves
2. 1 tbsp green curry paste
3. 500 ml unsweetened coconut milk
4. 10 pieces of lime leave

Instructions
Step 1.
Marinade chicken for 15 mins. Heat 1 tbsp of oil in a large pan. Add chicken and stir-fry until cooked. Drain off oil from pan and set aside. Boil coconut milk with basil and lime leaves over high heat. Once it is boiled, simmer it for 10 mins and set aside.

Step 2.
Heat 1 tbsp of oil in a pan. Add green curry paste and stir-fry until fragrant. Add onion and 1/2 salt. Add chicken, eggplants and the coconut mixture and mix it well. Once the sauce is boil, turn the heat to medium. Simmer it for 4 mins with close lid. Serve with rice.

Peking Duck

Ingredients

1. 6 pancakes
2. half roast duck
3. 6 green onions
4. half cucumber
5. 1/4 cup Hoisin sauce

Instructions

Step 1.
Thinly slice both skin and meat from the roast duck. Cut onions into 5cm lengths and cut up the cucumber into 6 coarse strips.

Step 2.
Place some duck skin and meat, 1 piece of onion, cucumber and hoisin sauce onto each pancake. Roll up.

Stir-fried beef with rice noodles!~

Ingredients

1. 600g rice noodles
2. 150g beef (slice)
3. 200g bean sprouts
4. 2 tbsp shredded ginger
5. 2 shallots, cut into 15cm long

Marinade for beef
1. 1/2 tbsp dark soy sauce
2. 1 tsp light soy sauce
3. 1/3 tsp sugar
4. 1/2 tsp corn flour
5. 1 tbsp oil

Seasoning
1. 2-3 tbsp dark soy sauce
2. 1 tsp sesame oil

Instructions

Step 1.
Marinade beef for 15 mins. Stir-fry it for about 2 mins and set aside.

Step 2.
Heat 3 tbsp of oil into a large pan. Add bean sprouts, ginger and rice noodles to stir-fry for about 3-4 mins. Add seasoning and beef. Stir-fry until sauce is absorbed. Put shallots in and stir-fry until it cooked.

Breakfast~ Thick French Toast (Hong Kong Style)

Ingredients

1. 2 whipped eggs
2. 2 slices of white bread
3. 1 tbsp of potato starch
4. 1/2 tbsp corn starch
5. peanut butter

Instructions

Step 1.
Spread 4 to 5 tbsp of peanut butter onto two slices of white bread evenly and combine it together. Cut the crusts.

Step 2.
Mix the potato starch and corn starch with 2 tbsp of water. Add the mixture into whipped eggs and mix it well.

Step 3.
Filter the egg mixture and pour into a large bowl. Dip the bread into the egg mixture.

Step 4.
Heat 2 tbsp of butter in a pan. Fry the bread until both side turns golden brown. Serve with honey and butter.

Creamy sweet corn chicken

Ingredients

1. 6 boneless chicken fillet (cut into small pieces)
2. 1 onion, peeled and finely sliced
3. 1/2 cup frozen corns

Sauce (mix it altogether)
1. 1 tbsp of butter
2. 1 cane of sweet corn cream style
3. 1/2 cup of water
4. 1/2 tsp of sugar
5. 1 tsp of salt
6. 1/2 cup of milk

Instructions

Step 1.

Marinade chicken with some salt, sugar, white pepper, corn starch, water and oil for 20 mins.

Step 2.

Heat 2 tbsp of oil in a large pan. Stir-fry the onion with 1/2 tsp of salt until it soft. Add chicken and fry until cooked. Add corns and the sauce mixture. Once it boiled, simmer it for about 3 mins with closed lid. Serve with rice.

Shark Fin Soup

Ingredients

1. 1 cane condensed chicken broth
2. 5 cups of water
3. 3/4 lbs of skinless chicken breast
4. 8 dried chinese mushroom, soaked
5. 8 dried black fungus, soaked, sliced
6. 2 small vermicelli (soak in hot water )(around 60g)

Sauce

1. 2 tbsp water with chestnut flour
2. 1 tbsp soy sauce
3. 1 tbsp water
4. 1 whipped egg
5. 2 tsp sesame oil

Instructions

Step 1.

Steam/ boil the chicken until cooked and shred it by hands. Soak the chinese mushrooms. Marinade it with some soy sauce, sugar and sesame oil for 15 mins and slice it. Vermicelli drains well and cut into 15cm long.

Step 2.

Boil the chicken broth and water. Add mushroom and fungus, cook for 20 mins. Put shredded chicken and cook for another 10 mins. Turn the heat off. Add vermicelli and put some soy sauce and sesame oil to taste. Add whipped egg and stir it in the same direction. (clockwise or anti-clockwise) Reboil the soup, add the mixture of chestnut flour and water until the soup is thicken.

Tonight dessert ~Mango Pudding~

Ingredients

1. 1 mango
2. 1 pack of mango flavor jelly powder
3. 180 ml hot water
4. 180 ml evaporated milk
5. 180 ml mango juice

Instructions

Step 1.

peel the skins and dice the mango, set aside.

Step 2.

Mix the jelly powder with hot water until it dissolved completely. Add mango juice and evaporated milk. Mix it well and set aside.

Step 3.

Wait until the mixture is completely cooled. (Make sure it is completely cooled before adding mango) Pour the mixture into dessert cups. Add mango evenly into each cup. Put it into the fridge for about 3 hours.

Tonight Dinner~ Teriyaki Chicken with rice~YUM

Ingredients

1. 3 pieces of chicken fillets
2. Teriyaki sauce

Marinade for Chicken

1. 1 tbsp oyster sauce
2. 3 tsp japanese soy sauce
3. 1 tbsp sugar
4. 1/2 tsp sesame oil
5. 2 tsp water
6. 3 tsp corn starch

Instructions

Step 1.

Marinade chicken for about 20 mins.

Step 2.

Heat 1 tsp of oil in a frying pan. Fry the chicken until it turns browned and cooked.

Step 3.

Reduce the heat to medium-low and put some hot water into the pan. Simmer for about 10 mins.

Step 4.

Turn the heat off and add some teriyaki sauce to mix with the chicken. Serve with rice.

<-- Kikkoman Baste & Glaze Teriyaki
Teriyaki sauce that i am using..taste good!~

Special thai style ribs

Ingredients

1. 6 boneless pork chop
2. 2 tbsp baked peanuts (meshed)
3. 1 tbsp honey

Marinade for pork chop

1. 2 tbsp chopped garlic
2. 1 tsp salt
3. 1 tsp sugar
4. 3 tbsp fish sauce
5. 1/2 tsp white pepper
6. 1 chopped lemongrass (optional, can do it without lemongrass)


Instructions

Step 1.

Marinade pork chop for about 20 mins

Step 2.

Heat 2 tsp of oil in a large pan. Let the oil get hot and then add chopped garlic and stir-fly until golden and fragrant. Add pork chop and stir-fly until well done. Add 2 tbsp of honey and mix it well with the pork chop. Serve it on plate and put baked peanuts on top.

Serve with the Special Thai Chilli Sauce

Home made special thai chilli sauce

~Taste very good with spring rolls!~









Ingredients

1. 1 tsp chopped chilli
2. 2 tsp chopped garlic
3. 1 tsp chopped shallot
4. 1 tbsp sugar
5. 2 tbsp white vinegar
6. 1 tbsp fish sauce
7. 1/2 tbsp lime juice

~Mix all ingredients together~

Salt and Pepper Ribs

Ingredients

1. 1Ibs boneless pork chop (cut into pieces)
2. 1 peeled, chopped onion
3. 1 tsp of chopped red chilli
4. 3 tsp of chopped garlic
5. 1/2 tsp of pepper salt
6. 1/2 tsp of chopped spring onion

Marinade for pork chop
1. 1/4 tsp of five spices powder
2. 1 tsp garlic powder
3. 1 tsp pepper
4. 1tsp salt
5. 1/4 tsp sesame oil
6. 1 large egg (whip the egg well)
7. 4 heaped tbsp corn starch

Instructions

Step 1.
Clean and wash pork chop. Cut it into thin strips. Marinade pork for about 5 mins. (adding in respective order 1-5, dip pork chop in egg and flip it side to side with corn starch). Put the pork chop into the fridge for 30 mins.

Step 2.
Heat 2 cups of oil in large pan. Add the pork chop and pan-fly until both side turns brown. Turn the heat down a little bit and cook the pork chop until well done. Drain well and set aside.

Step 3.
Heat 2 tsp of oil in large pan. Let the oil get hot and then add chopped garlic and red chilli for few seconds (until golden and fragrant). Add chopped onion and stir-fly until soft.

Step 4.
Re-add pork chop into pan. Add pepper salt and chopped spring onion and mix it well.

Beef in oyster sauce

Ingredients

1. 1Ibs of sliced beef
2. 1 onion, peeled and finely sliced
3. 1tsp chopped garlic
4. 1/3 tsp of sugar

Sauce

1. 2tsp oyster sauce
2. 1tsp water
3. 1tsp soy sauce
4. 1tsp chinese rice wine

Marinade for beef

1 tsp light soy sauce
3 tsp of water
1/3 tsp Sugar
1/2 tsp Chinese rice wine
1 tsp oyster sauce
2 tsp sesame oil
1 tsp corn starch

Instructions

Step 1.
Marinade beef for about 15 mins

Step 2.
Heat 2 tsp of oil in a large pan. Let the oil get hot and then add the beef slices and stir-fry for 2-3 mins (Do not over cook the beef!). Drain off oil from pan and set aside.

Step 3.
Heat 2 tsp of oil in a large pan. Let the oil get hot and then add chopped garlic and stir-fry for few seconds (until golden and fragrant). Add onion and 1/3 tbsp of sugar and stir fry until soft. ( you can add a splash of water to create some steam to help the onion cook)

Step 4.
Re-add beef to pan and combine well with onion. Add sauce to mixture and cook until beef and onion are cooked through.

Steamed Eggs with Vermicelli

Ingredients

1. 4 large eggs
2. 3+1/2 egg shell of water
3. Vermicelli, soak in hot water and cut into half
4. 6 Dired Shirmps, soak in hot water cut it into small pieces
5. 1 tsp of chicken stock
6. 1 tsp of chopped spring onion
7. 1 tsp of sesame oil

Instructions

Step 1.
Whip the eggs well. Add 3+1/2 egg shell of water, vermicelli and chicken stock into the egg mixture (Ingredients 2,3,5). Pour into a plate/bowl and let it rest for 10 mins. Put dried shrimps and spring onion on top (Ingredients 4,6).

Step 2.
Place it into a streamer and cook for 10 mins. (Medium to Low heat) (Depends on your streamer, usually is 10 mins, you can poke a knife into the egg to test if they are done)

Step 3.
Take them out and add sesame oil on top.