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.

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.

Chicken Fillet w/ Ginko & Lily

Very light and one-of-a-kind dish.

Source
Mama Recipes by One Publisher

Serves
2-3

Ingredients

80 g chicken fillet, sliced
100 g fresh ginko
80 g fresh lily fruit
2 red chillies, sliced
3 stalks spring onion
2 shallots, sliced
2 garlics, sliced
3 tbsp cooking oil
2 cups chicken stock

Seasoning

1 tsp salt
1 tsp sesame oil
2 tsp soy sauce
Some pepper
Some Shaoxing wine
Adequate water & cornflour

Method
1. Remove ginko nut's shell and seed, boil it with sugar syrup, drain it dry and set aside. Slightly cook the lily over hot water, drain the water and set aside.
2. Clean chicken fillet, marinate with salt, corn flour and some oil for about 10 minutes. Stir fry slightly over warm oil. Stir up ready to cook.
3. Heat up some oil, saute the shallot, garlic and spring onion till fragrant. Put in the chicken, ginko nuts and lily, continue to stir fry over high heat and add in the seasoning. Then, thicken up with some cornstarch.