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.

Salted Egg Yolk Squids

Yummy ♥♥♥

Source
Set Meals by One Publisher

Ingredients

2 fresh squids
Some curry leaves
Enough chilli padi, sliced
3 salted egg yolks
1 egg
Enough corn flour

Seasoning

2 tsp chicken stock granules
1/2 tsp sugar
1 tbsp butter
Little evaporated milk

Method
1. Clean well squids, slice into rings and mix well with beaten egg. Coat with corn flour, for late use.
2. Heat up oil, add in coated squids, deep fry till crispy. Leave aside. Steam salted egg yolks till cooked, chop finely for later use.
3. Heat up wok, add in butter, curry leaves and chilli padi, stir fry till fragrant. Then add in chopped salted egg yolks, stir cook until bubbles. Return squids and rest of the seasonings, stir frisky and dish up.

Sweet and Sour Spare Ribs

Another spare ribs variation, this gives ya the tropical flavour.

Source
Mum's Yummy by One Publisher

Ingredients

300 g spare ribs
100 g young ginger, diced

Seasoning

2 tbsp sugar
1 tbsp vinegar
1 tsp chicken stock granules
150 ml water

Marinades

1 egg
2 tsp cornflour
1/2 tsp chicken stock granules
Pinch of pepper

Method
1. Clean and chop spare ribs, keep in a big bowl, marinate with marinades for approximately 5 minutes.
Heat up wok with oil, deep fry marinated spare ribs until cooked, dish up for later use.
2. Heat up wok again with little oil, saute diced ginger until fragrant. Add in all seasoning, bring to boil. Return spare ribs and stir well until gravy is thicken. Ready to serve.

Spare Ribs in Gravy

Only 2 steps, this dish is normally included in the menu of a Chinese restaurant!

Source
Mum's Yummy by One Publisher

Ingredients
300 g spare ribs, chopped
1 stalk coriander leaves, minced
Some young ginger, minced
1 pip garlic, minced
Seasoning

1 tbsp light soya sauce
2 tsp oyster sauce
1 tbsp sugar
1 tsp chicken stock granules
200 ml water

Marinades

Pinch of pepper
1 tsp chicken stock granules
1 egg
3 tsp cornflour

Method
1. Clean spare ribs and marinate with marinades for 5 minutes. Heat up wok with oil, deep fry spare ribs until cooked. Dish up for later use.
2. Heat up wok and add in little oil, saute coriander leaves, ginger and garlic until flavoured. Pour in all seasoning, stir well until gravy boils. Return spare ribs and stir quickly until gravy is thicken.

Paprika Chicken w/ Soured Cream

Source
Just 3 Steps

Serves
4

Ingredients

1 tbsp butter
2 tbsp vegetable oil
1 onion, sliced
2 green peppers, deseeded and chopped
1 tbsp paprika
1.5 kg chicken thighs and drumsticks
200 ml stock
150 ml soured cream
1 tsp plain flour
Salt and pepper
1 tbsp snipped fresh dill, to garnish
Cooked rice, to serve

Method
1. Heat the butter and add 1 tbsp of the oil in a pan and cook the onion and green peppers until soft. Stir in the paprika and season to taste with salt and pepper. Cook for a further 5 minutes, stirring occasionally.
2. Meanwhile, heat the remaining oil in a lidded flameproof casserrole dish or heavy-based saucepan and cook the chicken pieces until browner all over. Add the onion and pepper mixture and the stock. Cover tightly and simmer over a low heat for 45 minutes. Remove the lid and cook for a further 15 minutes.
3. Remove the pan from the heat and remove any excess fat from the surface using kitchen paper. Return to a medium-low heat, then gradually stir in the soured cream and the flour. Simmer gently for 3-4 minutes, stirring until thickened. Check and adjust the seasoning if necessary, sprinkle with the dill and serve with cooked rice.

Mushroom Stroganoff

Source
Just 3 Steps

Serves
4

Ingredients
25 g butter
1 onion, finely chopped
450 g closed cup mushrooms, quartered
1 tsp tomato puree
1 tsp coarse grain mustard
150 ml creme fraiuche
1 tsp paprika, plus extra to garnish
salt and pepper
fresh flat-leaf parsley sprigs, to garnish

Method
1. Heat the butter in a large heavy-based frying pan. Add the onion and cook gently for 5-10 minutes until soft.
2. Add the mushrooms to the frying pan and stir-fry for a few minutes, until they begin to soften. Stir in the tomato puree and mustard, then add the creme fraiche. Cook gently, stirring constantly, for 5 minutes.
3. Stir in the paprika and season to taste with salt and pepper. Garnish with extra paprika and parsley sprigs, and serve immediately.

Sticky Wings

Source
Australia'a Favorite CSR Recipes

Ingredients

1/2 c hoi sin sauce
1/2 c CSR brown sugar
1 clove garluc, crushed
2 tbsp fish sauce
2 tbsp lime juice
1 tsp lime zest
1 tbsp ginget, finely grated
2 kg chicken wings
2 tbsp sesame seeds

Method
1. Preheat oven to 200C conventional (180C fan forced).
2. Combine hoi sin sauce, brown sugat, garlic, fish sauce, juice, zest and ginger in a bowl.
3. Toss wings in marinade.
4. Place on baking paper lined tray and cook for 30 minutes or until golden brown, turning once during baking.

Strawberry Bread

Been away for quite sometime due to personal reasons but heck here I am again. Tried this cake/bread a while ago after visiting a strawberry farm and it turned out fantastically. Do this to impress.

Source
allrecipes.com

Servings
12

Ingredients

155 g fresh strawberries
195 g all-purpose flour
200 g white sugar
3 g ground cinnamon
3 g salt
2 g baking soda
150 ml vegetable oil
2 eggs, beaten
70 g chopped pecans

Method
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.