My Kitchen Story

~ Tuna Tofu Egg Cakes -  罐头金枪鱼豆腐蛋  ~ Ingredients: (Serve 2) 1 can Ayam Brand Tuna Omega 3 3 eggs, lightly beaten 1 packet soft tofu, mashed 3 tbsp fresh coriander, chopped 1 red chilli, chopped 1 red onion, chopped Salt to taste Oil for frying Methods: 1. Mix all the ingredients in a bowl 2. Heat enough oil for pan frying in a non-stick pan and add a tablespoonful of the mixture to fry till golden brown on both sides 3. Serve hot with rice or on its own as a snack

~ Teriyaki Salmon Stir-fried -  炒照烧三文鱼  ~ Ingredients: 2 pcs Salmon fillet (cut in inch cube) 1 Red chili  1 carrot (cut into matchstick size) Green vegetables (choy sum/bak choy) 3 gloves garlic (chopped) 1/4 onion (chopped) 1 thin slice ginger (chopped) Sauces: 4 tbsp teriyaki sauce 2 tbsp corn starch 2 tbsp honey Black pepper (Mixed all ingredients & set aside) Garnish: White sesame seeds Spring onions Methods: 1. Pat the salmon down with a paper towel to dry. Cut into 1 inch cubes and set in a medium bowl 2. Pour the mixed sauce over salmon cubes and toss to coat. Set aside 3. Fry the garlic and onions till fragrant for 2 minutes, add in the marinated salmon and cook for 3 minutes over MEDIUM heat.    Do not stir the salmon or it will flake 3. Once the salmon is cooked, add in the carrot and toss together gently. Cover to allow to cook for another 2 minutes 4. Dish out, garnish & served while hot

There’s no reason not to like this childhood dish, it’s so tasty that you could even eat it on its own! It brings back so much young memories, I remembered my mom likes to had it with Teochew Plain Porridge! If you do not have any luncheon meat, you can replace it with sausages… it is equally good! ... Happy frying! ~ Stir-fried Luncheon Meat with Potatoes -  餐肉马铃薯  ~ Ingredients: (Serve 3) 3 large potatoes (cut into cubes) 1/2 can luncheon meat (cut into cubes) 1/4 onion (cut into cubes) 1/4 chili (sliced) 1 glove garlic Sauces: 3 tbsp tomato ketchup 1 tbsp chili sauce  1/4 cup water 1/2 tsp sugar (mixed all sauces ingredient in a bowl, set aside) Garnishing: Spring onions (chopped) Methods: 1. Fry the cut potatoes over MEDIUM heat until the edges turn brown, dish out and set aside 2. Fry the cut luncheon meat over MEDIUM heat until it turns brown, dish out and set aside 3. Fry the garlic, chili & onions until fragrant, add the sauces and stir for about 5 mins. Put in the potatoe

~ Fried Eggs in Tomato Sauce -  番茄煎鸡蛋 ~ Ingredients: 4 eggs 3 garlic (chopped) 1 stalk spring onions (diced) Sauces: 3 tbsp tomato sauce 1 tbsp vinegar 1 tbsp light soy sauce 2 tsp sugar Pinch of salt 1 1/2 cup water Methods: 1. Fry the eggs and set aside. 2. Add in garlic into oil and stir fry until fragrant, then add in the sauces. 3. Put in half of the spring onion, eggs and cook for 1 minute. 4. Dish out, garnish half of the spring onion and served while hot.

In this recipe, a typical Cantonese-style preparation, the eggs are lightly scrambled till just almost cooked. The heat is then turned off so that the scrambled eggs stay a little moist and mushy! ... Happy Stir-Frying! ~ Cantonese Stir-Fry Bitter Gourd with Eggs -  广东苦瓜炒蛋  ~ Ingredients: 1 medium size bitter gourd (sliced & soak in salt water) 2 small eggs (lightly beaten) 2 gloves garlic (diced) Seasoning for eggs: (Mixed into the beaten eggs) 1 tsp sugar  1 tsp soy sauce 1 tsp chinese wine 1 tsp sesame oil 1/4 cube chicken stock (dissolved with 3 tbsp hot water) Pepper to taste Methods: 1. Fry the garlic until fragrance, add in bitter gourd and stir fry for 2 minutes over MEDIUM heat 2. Pour the fried bitter gourd into the seasoned beaten eggs and mixed well in a bowl 3. Take to the pan to continue stir fry until the eggs scrambled and still slightly wet over MEDIUM heat 4. Dish out and served while hot

All it takes is eggs, onions, lap cheong & seasoning to create this simple yet delicious dish - the onion not only enhances the fragrance of the omelette dish, but also make the eggs tasted pleasantly sweet. The overall taste of this omelette dish is so robust that goes so well with both steamed white rice and hot plain porridge. ... Happy frying! ~ Chinese Fried Onions Omelet -  洋葱炒蛋  ~ Ingredients: (Serve 3) 3 medium size eggs 1/2 carrots (thinly diced) 1/2 lap cheong (skinned and dice) 1/2 onions (sliced) 2 cloves garlic (diced) 1/4 red chili (sliced) 1/4 chicken cube (mix with 100ml of hot water) Pepper to taste Methods: 1. Beat the eggs in a bowl with the chicken cube stock, set aside. 2. Fry the garlic, chili, carrots, onions in a pan until fragrant, add in lap cheong then continue to fry for 3 minute over MEDIUM heat. 3. Dish out the fried ingredients and put into the beaten eggs, mixed well. 4. Use a ladle, scoops and pour onto the pan. Fried the eggs over MEDIUM heat until

This is a wonderful way to cook Japanese egg tofu, initially fried it then dump all ingredients into a pot! You will definitely love this dish, everyone will come back and want to have more! It’s a must try recipe, yummy! ... Happy frying! ~ Enoki Mushroom with Japanese Egg Tofu Pot -  金针菇日本豆腐煲  ~ Ingredients: (Serve 3) 4 gloves garlic (chopped) 1/2 chili (chopped) 1 packet enoki mushroom (cut away the roots) 3 tube japanese tofu (cut into 1.5cm thick) Cornflour Sauces: 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce Pepper 1/2 tbsp sugar 2 cup water (mixed all sauces ingredient in a bowl, set aside) Garnishing: red chili (chopped) Methods: 1. Dapped the tofu with cornflour, make sure it is fully covered with cornflour and fry in the oil until golden brown over MEDIUM heat. 2. Fry the garlic & chili in a pot until fragrant, add in the washed enoki continue to fry until soften over LOW heat. 3. Add in the fried tofu, pour over the sauces and cover it with lid. Simme

Cook up this classic restaurant-styled Chinese sweet and sour fish dish. Plus this amazing recipe for an authentic Cantonese-inspired sweet and sour sauce! This sweet and sour sauce is indeliby sweet, piquant, and punctuated with vinegarish nuances. It is one of my favourite versions, and is a treasured, tested Cantonese recipe. It has the perfect consistency. Thick and sticky, and much like a sweet caramelised glaze, this sauce deliciously clings to, and coats all the ingredients in the dish. Give this a try, you and your family will love it! ... Happy cooking! ~ Sweet & Sour Black Pomfret Fish -  甜酸黑鲳鱼  ~ Ingredients: 1 black pomfret fish (about 500g) 1/2 can of canned pineapples (cut into big pieces) 1/2 big onion (sliced) 1 tomato (sliced) 1 red chilli (cut into big pieces) 2 garlic (sliced) 2 shallots (sliced) Sauces: 4 tbsp tomato sauce 4 tbsp chilli sauce 2 tbsp white vinegar 2 tbsp fine sugar 1 tbsp cornflour 3/4 water Pinch of salt to taste Mix all ingredients and set asid

Some call it scallion, some call it spring onion, some call it green onion - it is all the same. This is a common Chinese household dish which is pretty decent. The combination of both ginger and scallion is aptly use to add flavor to the otherwise mildly flavored fish. The ginger is also use to stave off the fishy smell of the protein. A quick dish that takes less than 45 minutes preparing and cooking time. ... Happy Stir-frying! ~ Stir Fried Scallion & Ginger Fish Fillets -  姜葱鱼片  ~ Ingredients: 500g fish fillets, slice (dory / grouper) 10 slices of ginger 2 garlic (chopped) 1 onions (sliced) 1 stalk spring onions (cut into 5cm wedges) Water Sauces: 1 tbsp oyster sauce 1 tbsp light soy sauce  1 tsp fine sugar 1 tsp pepper 1 tsp sesame oil 1 tbsp cornflour Marinate sauces with the fish fillets for 30 minutes Methods: 1. Fry ginger & garlic until light golden brown. 2. Add in the marinated fish fillets, water & fry until it is cooked.  3. Lastly put spring onions & cont

This is an easy fun recipe that anyone can make. A simple pan-fried breakfast perfect for a lazy weekend and it’s ready in less than 30 minutes! All you need is just goes with a mug of coffee to start your day off right. Wait no more - it’s really super easy and hearty, with a runny yolk and toasted bread to soak it up with. Everyone at home will love it! Yummy! *Recipe contributed by my princess daughter Sandra K. ... Happy making! ~ Cheesy Ham & Egg in a Hole Toast ~ Ingredients: (Serve 1) 2 slices hearty sandwich bread 10 g butter 1 egg 1 slice of cheddar cheese 1 pc ham (sliced into squares) 1 pinch coriander leaves Methods: 1. Cut a square in the middle of the bread. 2. Butter up the pan and put the outer part of the bread into a pan. 3. Crack an egg in the square, and wait for it to cook. 4. Once cooked, flip the egg over and add the ham & cheese, put the cut square piece on top of all the ingredients.  5. Cook it for a while before putting it on the plate. 6. Garnish wit

Drool over this stir-fried eggplant, can serve as side dish or one of the main course. This recipe is quick and easy to prepare. The combination of savory seasonings and eggplant delivers a delicate balance of flavor and texture. Try it out and you will not be disappointed! Yummy! ... Happy cooking! ~ Chinese Eggplants with Spicy Garlic Sauce -  红烧茄子  ~ Ingredients: Eggplants: 2 medium eggplants (cut into any choice is size) 1 tsp salt 2 tsp cornflour Methods: 1. Place the eggplants in a bowl with some water, put in the salt and mix it. Set aside for 10 minutes. 2. Drain out the salt water from the bowl, add in cornflour and mix it. Sauce: 3 cloves garlic (chopped) 1 red chili (chopped) 1/2 tbsp light soy sauce 1 tsp sugar 1 tbsp oyster sauce  40ml water Spring onions for garnishing (diced) Methods: 1. Place all ingredient in a bow and set aside. 2. Pour oil in a pan, add in the eggplants and sauce. 3. Fried and simmer for 15 min over LOW heat. 4. Garnish with diced spring onions, ser

Make delicious pan-fried chicken breasts in just few easy steps, a simple dinner recipe crafted for home cooks! This recipe is really simple and can be easily master. There’s minimal preparation, and it is absolutely perfect for weeknight dinners. Yummy! ... Happy cooking! ~ Pan-Fried Garlic Chicken Breast -  锅煎蒜米鸡扒  ~ Ingredients: (Serves 2) 6 pc chicken breasts (palm size, 1cm thick) 5 cloves garlic (chopped) Pepper 2 1/2 tbsp light soy sauce 1/2 tbsp dark soy sauce 1 tbsp Chinese rice wine 1 tbsp cornflour Methods: 1. Use the back of the knife to lightly chop both side of the meat from end to end for a minute each. 2. Mix all the ingredients with the chicken, marinate for 30 minutes. 3. Heat the oil at MEDIUM heat, pan fried the meat. 4. Served while hot.

Roti Prata is a favourite breakfast dish amongst Singaporeans and Malaysians but there is a certain level of mystique about it because of the process of flipping the dough such that not many people would even attempt to do at home. Why would you want to make it at home if it is so readily available and is relatively cheap?  Well, simple reasons - those Prata selling  at the stalls contain high levels of trans fats -  they are made with cheap margarine and they usually contain more oil than is necessary. Making own Prata at home, you can choose to use high grade butter and limit the amount of oil used. Once you have mastered how to make Prata using this simple recipe, it is time to host a Prata Party! You can really go crazy thinking of all the wonderful flavours that you can put into your Prata! Yummy! ... Happy flipping! ~ Homemade Roti Prata ~ Ingredients: 250g plain flour 1/2 tbsp sugar 1 tsp sweetened condensed milk 1 tbsp butter 1 tsp salt 130 g water (add in progressively) Method

This is a traditional Teochew cuisine which is easily finds at any hawker stalls or pasar malam in Malaysia or Singapore. There are many versions - dark, white and tau-geh. I prefer dark type, it's sweeter and taste nicer with salted prickled turnips (chai poh). For steamed radish cake, refer to part 1. Steamed and pan-fried radish cake are actually both worlds; steamed one embraces the freshness of vegetable juice while the pan-fried embraces grilled aroma. So, which will be your favorite? ... Happy frying! ~ Fried Carrot Cake ~ Ingredients: Radish cake, coated with rice flour (cut into cubes) 1 tbsp minced garlic 1 tbsp chopped scallions / spring onion (white color part) 2 tbsp salted pickled turnip (chai poh) - soaked and drained 3 tbsp dark sweet thick soy sauce  3 eggs Garnish with spring onion Methods: 1. Fried the coated rice flour radish cake till golden brown. 2. Dish out and cool aside. 3. Heat up wok, add oil and fry garlic and chopped scallions till fragrant. 4. Put in

Radish cake is not an easy dish to prepare, unless you have the correct ratio of flour, radish and liquid - you can end up with a too-firm or too-mushy cake. This correct texture recipe with plenty of chinese sausage (lap cheong) and dried shrimps is just the basic for making radish cake itself, extra seasoning can be added to the cake - stir fry ingredients adds plenty of flavor and taste which is then translated as Chai Tau Kway (Part 2). It is usually served two or three pieces at a time as a snack or side dish. Steamed and pan-fried radish cake are actually both worlds; steamed one embraces the freshness of vegetable juice while the pan-fried embraces grilled aroma. So, which will be your favorite? ... Happy bubbling! ~ Pan-Fried Radish Cake ~ Ingredients: 1.2 kg radish (peeled, cut into 6 cm long and shred) 75 g dried shrimps - heibi (soaked) 150 g chinese sausage - lap cheong (diced) 40 g wheat flour 80 g corn flour 40 g plain flour 160 g rice flour 200 ml cooking oil 1 liter wat