My Kitchen Story

~ Tau Suan (Mung Beans Dessert) -  绿豆爽  ~ Ingredients: (Serve 4) Ingredients 300g mung beans 1 1/2 piece cane sugar 1.1 litres water Pandan leaves 1 you tiao (fried dough fritters) - optional Thickener 40g sweet potato starch (not flour) 120g water (Mix it and set aside) Methods: 1. Soak the beans in hot water for 30 min 2. Drain off the water, add some pandan leaves on the mung beans and over high heat steam for 10 min or until they are soft (with a bit of bite and not mushy) 3. Heat the pot and add in 1.2 litres of water with the pandan leaves and sugar. Let it boil for about 10 minutes 4. Add in the mung beans and boil for another 5 minutes. 5. Remove the pandan leaves and add in the thickening mixture. Continue stirring until the tau suan slowly thickens. Serve with fried you tiao.

~ Vegetarian Hor Fun -  炒斋河粉  ~ Ingredients: (Serve 2) Step A Dried Hor Fun (A1 Brand) - 3 pieces, soak with boiling water for 5 min and drain it (or you can buy normal wet Kuay Teow from market/grocery), set aside Step B 5 Garlic, sliced Onions, diced Thumb Size Ginger, sliced 6 pieces Vegetarian Fish Balls, cut into 4 quarter 3 eggs, lightly beaten 6 stalks Choy Sum, washed and cut  2 tbsp Mushroom Powder 2 1/2 tbsp Cornflour, mixed with 1 tbsp water 3 tbsp Light Soy Sauce 1 tbsp Dark Soy Sauce 1 tbsp Sesame Oil 2 tbsp Vegetarian Oyster Sauce 4 cups Water Pepper Garnish 1 stalk spring onion, cut into 0.5cm long Red chili, cut Methods: 1. Fry the garlic, onion and ginger for few seconds, add in Choy Sum’s stems and continues to fry for 3 minutes 2. Add in the vegetarian fish balls and Choy Sum’s leaves, stir for 3 minutes 3. Add in water, vegetarian oyster sauce, sesame oil, light soy sauce, dark soy sauce, mushroom powder, cornflour mix and pepper until the stock thicken then stir i

~ Stir-fried Garlic Seafood Spaghetti Noodles -  清炒海鲜意大利面  ~ Ingredients: (Serve 3) Spaghetti (estimated 210 sticks) Medium prawns (peeled & deveined) Medium squid (cleaned) Green vegetables (choy sum/bak choy) 4 button mushrooms (diced into medium chunks) 1/2 red chili (chopped) 3/4 carrots (chopped) 1/2 onions (chopped) 3 gloves garlic (chopped) Some fresh coriander leaves (chopped) 1 thumb size ginger (minced) 1 tbsp olive oils Sauces: 3 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oils 3 tsp sugar 1 tbsp water Dash of pepper (Mixed all ingredients & set aside) Methods: 1. Cook pasta in pot of boiling water with some cooking/olive oils till soft, drain it and set aside 2. Fry garlic, ginger & onions into the olive oils until fragrant over MEDIUM heat, add carrots & green vegetables continue to stir fry for 3 minutes 3. Pour in the sauces, add in prawns & squid then stir fry for 2 minutes over MEDIUM heat, lastly add in button mushrooms, chili & coriander

Steamed fish is one of my favorite dishes as it is healthy, delicious and so easy to make. One of them is this Teochew Steamed Fish. The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds. ... Happy steaming! ~ Teochew Steamed Fish -  潮州蒸鱼  ~ Ingredients: Medium fish (rub salt on both side) 1 medium size tomato (sliced into wedges) 2 sour plum (remove seed) 1/4 block tofu - optional (cut into small cubes) 2 shiitake mushrooms (sliced thinly) 5 slices of gingers (thinly sliced) 100g salted vegetables (washed and sliced) Sauces: 4 tbsp of water 1/2 tbsp light soy sauce  1 1/2 tbsp shao xing wine Pepper to taste Garnish: Sliced red chili Spring onions Methods: 1. Arrange all the ingredients on a plate 2. Place the fish on top  3. Pour over the sauce and steam for 20 minute (depending the size of the fish) over MEDIUM heat 4. Garnish and served while hot

I am sharing a very homely food that I really enjoyed! This is a common sight in almost every chinese family cooking as our parents will usually prepare fish that’s steamed in bean paste and with that, everyone just need some plain rice to go along and together with some greens, that will easily make one contented comfort meal. It’s really quite an effortless dish that you must give it a try! ... Happy braising! ~ Braised Fish in Yellow Bean Paste    -  豆豉焖马友鱼  ~ Ingredients: (Serve 4) 1 pc Ma Yau (Threadfin /  马友 ) 1 stalk spring onions (sliced 5cm long) 1 pc red chili (sliced) 1 1/2 thumb size ginger (sliced) Sauces: 1 1/2 tbsp taucu / yellow bean paste 1 tbsp oyster sauce 1/2 tbsp sesame oil  1 tsp sugar Pepper  2 cup water Methods: 1. Rub the fish with cornflour, covering both side of the fish throughly with the cornflour, set aside. 2. Add oil in a pot, stir-fry spring onion, red chili and ginger until fragrant. 3. Pour in the sauce & fish, simmer for 15 minute over MEDIUM hea

This one bowl of goodness can be made in just 30 minutes and it will be gone faster than that, because you can’t stop slurping the goodness up! It was a light and delicious meal that we finished everything – from the noodles down to the last drop of soup! Must try, highly recommended recipe! ... Happy boiling! ~ Tomato & Egg Mee Suah Soup -  番茄鸡蛋面线汤  ~ Ingredients: (Serve 3) 450 g mee suah (cook in hot water, go through tap water & drain it, set aside) 6 tomatoes (cross 4 slide on top & soak in hot water for 15 min, set aside) 4 eggs (add 2 tbsp of water & beat, set aside) 3 cloves garlic (sliced) 9 meat balls (cut halves) 3 bowl of water Sauces: 5 tsp sugar 3 tbsp tomato sauce 6 tbsp light soy sauce 3 tbsp Chinese wine 1/2 cup water Garnish: Spring onions Methods: 1. Peel off the tomato skin, cut 3 tomatoes into 4 and diced the rest of the 3 tomatoes, set aside 2. Fried the beaten egg and lightly scramble it, dish out then set aside 3. Add in garlic & diced tomatoe

This stir fried glass noodles recipe is a nod to those simple wok recipes - the ingredients list is super short and there are only a few steps to follow. The cook time is kept to a bare minimum. The flavor is bold, savory and satisfying. Come let’s cook with love! ... Happy frying! ~ Stir Fried Glass Noodles -  炒东粉  ~ Ingredients: (Serve 4) 500 g glass noodles 200 g meat (sliced) 200 g prawns - optional 60 g dried shrimps (soaked and chopped) 1 carrot (shredded) 6 pc shiitake mushrooms (soaked and shredded) 6 pc cabbage (shredded) 3 cloves garlic (chopped) 2 string spring onions (chopped) 2 cup water Sauces: 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sugar Pepper 1/2 cup water Garnish: Spring onions Red chilies Methods: 1. Marinate the meat with sesame oil, pepper, light soy sauce, cornflour & set aside. 2. Bring glass noodles & 1/2 tbsp cooking oil to boil till soft and transparent, set aside. 3. Stir fried garlic, spring onions & dried shrimps

Have you ever wanted to make your own Yong Tau Foo? Well you must try this homemade recipe, it is miles better than the usual one in the shops - it's not hard at all, just a bit of prep hence I have decided to buy a ready made paste to stuff . I prefer my Yong Tau Foo steamed, and topped with yellow bean paste.  I am a Teochew not a Hakka in dialect, this dish may not taste as authentic but I am satisfied with the short-cut result. Yummy! ... Happy steaming! ~ Steamed Hakka Yong Tau Foo -  清蒸客家酿豆腐  ~ Ingredients: (Serve 3) 4 pc egg plants (slide a cut in the middle) 4 pc bitter gourd (remove the seeds) 6 pc lady fingers (remove the seeds) 6 pc raw shiitake mushroom (remove the stem)  2 pc red chili (remove the seeds) Marinated minced meat (ready made from shop) Sauce: 1/2 cube chicken stock 1 tsp cornflour 1 tsp taucu / yellow bean paste Pepper 80ml water  Mixed all the ingredients, set aside Garnish: Spring onions Methods: 1. Stuff the meat into the vegetables, bring to steam for

It is also known as “steamed water egg” - this is a traditional and common dish that all Chinese will not miss. In order to make the steamed egg super smooth, you need to remove any lumps and bubbles in the egg water mixture prior to steaming. This is a fool-proof recipe, it is simple delicious! ... Happy steaming! ~ Chinese Steamed Eggs with Minced Meat -  肉碎水蒸蛋  ~ Ingredients: 3 eggs (200ml) 1/2 tsp salt 1/2 tbsp light soy sauce 1 tbsp rice wine 1/2 tsp sugar Pepper 300 ml water (1 : 2) Minced Meat: 100g minced pork (ready marinated from shop) 2 cloves garlic (chopped) 1/2 chili (chopped) Garnish: Spring onions Methods: 1. Beat the eggs in a bowl, put in all the ingredients and lightly stir well. Do not whisk the egg, lightly stir will do. 2. Sieve the stirred eggs. 3. Steamed for 15 mins over MEDIUM heat. 4. In another pan, fried the garlic and chili until golden brown and put in the marinated minced meat till cooked, set aside. 5. Once the steamed eggs are done, pour over the fried

I love this dish so much that I can cook at least once a week - it is really appetizing. Boiled fishes instead of fried or steamed make it sound awful but it is unbelievably delicious & soul satisfying. This recipe is easy to prepare and cook, it’s a must try dish! Yummy! ... Happy boiling! ~ Ikan Kembung Rebus Air Asam Belacan -  亚叄吧拉煎水煮甘榜鱼  ~ Ingredients  A: 6 pc ikan kembung 1/4 tsp salt 6 pc asam keping 400ml water (must be enough to cover fish) Ingredients B: 1 tomato (diced) 1/2 big onion (diced) 1 small lime (cut into 1/2, squeeze juice) 1 red chilli (diced) 10 g belacan 1 tsp sugar Methods: 1. In a pan over HIGH heat put in salt, asam keping, water and bring it to boil. 2. Switch to MEDIUM heat, put in the fishes cover with lid and boil it for 10 minutes. 3. Turn off the heat, dish out the fishes into a plate and set aside. 4. Add in Ingredients B to the water used to boil fish, stir evenly and continue to cook for 8 minutes over MEDIUM heat. 5. Dish out the sauces and pour

Steamed fish is always listed top in my weekly dishes. This is a quick and easy to prepare healthy yet delicious steamed fish. You can have it all year round as this recipe is simple to prepare even after a hard day at work. ... Happy steaming! ~ Simple Chinese Style Steamed Fish -  姜丝清蒸鱼  ~ Ingredients: 1 pc Ma Yau (Threadfin /  马友鱼 ) 6 slices ginger (thinly sliced) 1 medium red chili (sliced) Sauces: Mix all the ingredients 1 1/2 tbsp light soy sauce 1 tbsp water 1 tsp fine sugar 1 tsp pepper 1 tbsp sesame oil Methods: 1. Insert ginger, garlic and spring onions into the clean fish belly. 2. Pour over the sauce onto the clean fish. 3. Put ginger and chilies over the top of the fishes, steamed over HIGH HEAT for 15 minutes. 4. Serve while hot.

This recipe will absolutely blow your mind! It is made with self-invented sauce and is simple enough even for novice cooks. So delicious and yet so healthy, wait no more - try it out now and steaming to perfection is just in few minutes! Yummy! ... Happy steaming! ~ Steamed Fish with Homemade Special Sauce -  自家特制酱料蒸鱼 ~ Ingredients: 5 pc ikan kembung Pinch of salt Cornflour 5 slices ginger (thinly sliced) 5 slices of garlic (thinly sliced) Spring onions (chopped) Sauces: Mix all the ingredients 5 cloves garlic (chopped finely) 1 cloves shallots (chopped finely) 1 red chili (chopped finely) Spring onion (chopped finely) Ginger (thumb size - chopped finely) 1 tsp vinegar 1 tsp sugar 1 tbsp light soy sauce 1 tbsp sesame oil 1 tbsp Chinese wine Pepper 20ml water Garnishing: Spring onions (chopped) Coriander leaves (cut into half) Methods: 1. Insert ginger, garlic and spring onions into the clean fish belly. 2. Rub salt and cornflour on the clean fish. 3. Place the fishes on a place and pou

Simple, a little elbow grease but the results are well worth the effort - the key to this whole dish is all about seasoning.  This is a classic comforting chicken and rice meal with a homey chicken soup. It is also a budget meal that is really satisfying to eat! Give it a try now, yummy! ... Happy cooking! ~ Hainan Chicken Rice ~ Ingredients: (Serves 4) Chicken: 12 chicken drumsticks / whole chicken 8 slices ginger (thumb size) 4 cloves garlic (whole) 1 tsp salt 2 tbsp sesame oils 1 tbsp chinese rice wine / shao hsing win Sauce Mix: 2 tbsp oyster sauce 4 tbsp soy sauce 2 tsp of chicken broth 1 tsp sesame oils Pinch of sugar Methods: 1. Marinate the chicken drumstick with all the above ingredients, set aside for 30 mins. 2. Pour water to the marinated chicken, water just enough to cover the chicken and bring to stove. 3. Cook for 30 min over MEDIUM heat or fully cooked. 4. Take out the chicken and leave the chicken broth aside for rice.