Nam Yu Vegetables

Source
Mama Recipes by One Publisher

Ingredients

300 g Chinese cabbage, sliced
1/2 carrot, sliced
5 g fungi, soaked
5 g dried lily bud, soaked
30 g glass noodles, soaked
10 mushrooms, soaked
2 pcs reddish cheese / Nam-yu

Seasoning

1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tbsp Shaoxing wine
A little sesame oil
Dust with a little pepper
1 bowl water
2 tbsp cornflour solution

Method
1. Heat up oil, saute nam yu till fragrant. Add in rest of the ingredients. Stir-fry till well mixed.
2. Add in seasoning and water. Stew for 15 minutes. Pour over cornflour solution, mix well and dish up.

Hainanese Vegetable Shreds

Source
Mama Recipes by One Publisher

Ingredients

300 g cabbage, shredded
1/2 carrot, shredded
2 slices ham, shredded
10 g black fungi, soaked, shredded
10 g dried shrimp, soaked
30 g glass noodles, soaked
1 tsp garlic

Seasoning

1 tbsp oyster oil
1 tbsp light soy sauce
1 tsp sugar
1/2 bowl water / chicken stock
1 tbsp Shaoxing wine
2 tbsp cornflour solution
dash of pepper
little sesame oil

Method
1. Heat up oil, saute chopped garlic till fragrant. Add in dried shrimp, ham shreds, stir fry till aromatic.
2. Add in rest of the ingredients and seasoning. Stir-fry till well mixed. Lastly pour in cornflour solution. Dish up.

Fried Snake Bean & Eggplant w/ Dried Shrimp

Source
Mama Recipes by One Publisher

Ingredients

150 g fried snake beans, sectioned
200 g eggplant, sectioned
100 g dried shrimps, chopped
10 chilli padi, chopped
1 tbsp garlic, chopped

Seasoning

1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp water

Method
1. Heat up oil, deep fry egg plant and snake beans separately. Drain well.
2. Heat up oil again, saute chopped garlic, dried shrimps and chilli padi till fragrant. Add in snake beans and eggplants, stir-fry together with seasoning till aromatic and thick. Dish up.

Note
I have replaced the snake beans with asparagus.

Rock Sugar Pork Ribs

This is pretty much simlar to the previous Sticky Chicken Wings.

Source
Mama Recipes by One Publisher

Ingredients

600 g pork ribs
50 g rock sugar

Seasoning

1 tbsp soya sauce
1 tsp dark soya sauce
1 tbsp oyster sauce
1 tbsp garlic, minced
a little pepper powder

Method
1. Add all ingredients into pork ribs for seasoning.
2. Heat up oil, pour pork ribs into wok cook for 15 minutes. Then add in rock sugar until melted and stick at pork ribs.

Note
I actually used drumettes instead of the pork ribs.

Plum Sauce Chicken

Source
Mama Recipes by One Publisher

Ingredients

2 chicken whole legs, deboned
1 unripe mango, shredded
1 red chilli, shredded
1 big onion, shredded
1 cucumber, shredded

Marinades

1 tbsp oyster sauce
1 tbsp custard powder
sesame oil
salt and pepper
1/2 egg

Sauce Ingredients

2 tbsp plum sauce
2 tbsp fruit jam
2 tbsp small lime juice
1 tbsp sugar
1 tsp sesame oil
2 red chilli, chopped
5 chilli padi, chopped
some toasted sesame seeds

Crispy Batter

2 tbsp flour
2 tbsp tapioca flour
2 tbsp rice flour
1 tsp baking powder
some water

Method
1. Marinate chicken for 1 hour. Coat chicken with batter and deep fry till golden brown. Set aside.
2. Boil sauce ingredients. Cut the prefried chicken into slices. Arrange all shredded ingredients on top of chicken and pour sauce on it.

Braised Chicken w/ Young Ginger

Source
Mum's Yummy by One Publisher

Ingredients

1/2 chicken
300 g young ginger, sliced
2 stalks celery, sectioned

Seasoning

2 tbsp oyster sauce
1 tsp dark soya sauce
1 tsp chicken stock granules
1/2 tsp sugar
2 tsp fermented soya bean paste
1 Nam yee
1 fermented red beancurd
800 ml water
1 tsp cornflour (mix with water)

Method
1. Clean chicken and chop into pieces, keep aside.
2. heat up wok, add in 1tbsp of oil, saute young ginger until fragrant, followed by fermented beancurd paste, Nam yee, fermented red beancurd, saute for one more time until fragrant. Pour in 400 ml of water and other seasoning, bring to boil.
3. Return chicken, stir quickly and cover with lid, braise for 40 minutes at low heat. Open lid, pour in another 400 ml of water, bring t boil and cover lid. Braise for another 40 minutes.
4. Open lid, pour in cornflour solution, stir well and add in celery. Stir quickly until gravy is thicken. Dish up.

Golden Prawns in Oats

Another personal favorite since young.

Source
Set Meals by One Publisher

Ingredients

200 g prawns
100 g oats
Some curry leaves, shredded
1 pandan leave, shredded
Some chilli padi, slices

Seasoning

2 tsp chicken stock granules
Dash of sugar
1/2 tbsp butter

Method
1. Devein the prawns. Then heat up oil, deep fry prawns till cooked. Remove for later use.
2. Heat up wok, add in butter, curry leaves, chilli padi and pandan leaves, fry till fragrant. Off heat and add in oats and remaining seasoning and prawns. Turn to high heat, stir fry quickly and dish up.