My Kitchen Story

~ Pickled Green Mango (Sour Plum Powder Version) -  腌青芒果  ( 酸梅粉版 ) ~ Ingredients 600g green mango 2 tsp salt 6 tbsp sugar (I used unrefined brown sugar) 1 tbsp sour plum powder Methods: 1. Peel the green mango, remove the seeds, and cut into thick slices. Add salt and stir well. Marinate for 2 hours 2. Wash off the salt with clean water, then soak in ice water for half an hour, drain the water, and set aside 3. Add sugar and sour plum powder to the green mango slices and stir well 4. Store in the refrigerator overnight and enjoy

~ Canned Sardines Potato Curry -  罐头沙丁鱼土豆咖喱  ~ Ingredients: (Serve 2) Ingredients 1 can Ayam Brand™ Sardines in Tomato Sauce 155g 1/2 large onion, diced 2 medium potato, peeled and diced 1 medium tomato, chopped 2 cloves garlic, sliced 1 cup water 1/4 Ayam Brand™ chicken stock Garnish 1 stalk spring onion, diced 1 chili, sliced Methods: 1. Remove the sardines from the can (remain the gravy in the can) and set aside 2. Pour the canned sardines gravy into the pan, put in the onions, potato, tomato, garlic, chicken stock and water to simmer for 10 min (or until the potato is soft) 3. Put in the sardines into the pan and stir fry for 3 minutes 4. Dish out, sprinkle with spring onions and chilies. Served while hot. 

~ Rice Cooker Vegetarian Fried Rice -  电饭锅炒斋饭  ~ Ingredients: (Serve 2) Ingredients A 1 1/2 cup of jasmine rice, washed and set aside 1 medium carrot, peeled and diced 6 stalks long beans, washed and diced 1 small onion, peeled and diced 3 cloves garlic, minced Vegetarian luncheon meat/char siew, diced 3 Shiitake mushroom, soaked and diced (optional) 1 tbsp Mushroom Powder 1 tbsp Light Soy Sauce 1 tbsp Sesame Oil 1 tbsp Vegetarian Oyster Sauce Pepper Ingredients B 2 eggs, fry in the rice cooker (as shown) Oil for frying Use a spoon to break the fried eggs into small pieces Dish out and set aside Garnish 1 stalk spring onion, diced (optional) Red chili, diced Methods: 1. Mix all ingredients A in the rice cooker bowl 2. Set the rice cooker to white rice normal, cook until it is done. 3. Open the rice cooker cover, put in the eggs and use a spatula to mix in the rice cooker bowl evenly. 4. Dish out, sprinkle with spring onions and chilies. Served while hot. 

*Recipe contributed by my princess daughter Sandra K. ~ Kimchi Fried Rice -  泡菜炒饭  ~ Ingredients: 1 cup Jasmine rice (pre cooked in rice cooker,lesser water than usual to avoid mushy) 1/2 can spam (diced)  300g of Kimchi  4 tbsp sesame oil 1/2 tbsp gochujang  1 Garlic (chopped) Garnish Sesame seeds (to your preference) Methods: Heat up pan, pit 2 tbsp sesame oil  Add garlic, fry for 10 second and stir in the spam  Add kimchi, cooked rice and gochujang continue to stir fry, mix everything together  Add 2 tbsp sesame oil at the end and mix Scoop it out to a bowl and garnish with sesame seeds

~ 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

~ Rice Cooker Salmon Fried Rice -  电饭锅三文鱼炒饭  ~ Ingredients: (Serve 2) Step A 2 eggs, fry in the rice cooker (as shown) Oil for frying Use a spoon to break the fried eggs into small pieces Dish out and set aside Step B 1 fillet Salmon, steamed & flake  (I put into microwave using Tupperware to cook it) Set aside Step C 1 cup Japanese rice, washed 1 cup water 1 tbsp Ikan Bilis Powder (as shown), or any brand avail 1 tbsp Terayaki Sauce (as shown)’ any brand avail 1 tbsp roasted sesame oil 1 tbsp rice brain / canola / vegetable oil Few dashes of white pepper to taste Few dashes of black pepper to taste Garnish 1 stalk spring onion, cut into 0.5cm long White roasted sesame Black roasted sesame Methods: 1. Mix all the ingredients (Step C) in the rice cooker bowl 2. Set the rice cooker to Japanese rice normal or white rice normal, cook until it is done. 3. Open the rice cooker cover, put in the eggs and flake salmon, use a spatula to mix in the rice cooker bowl evenly. 4. Dish out, spri

~ 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

~ Canned Sardines Spaghetti -  罐头沙丁鱼意大利面  ~ Ingredients: (Serve 2) 1 can Ayam Brand™M Sardines in Tomato Sauce 155g 200g spaghetti 1 onion, diced 2 cloves finely chopped garlic 1 chili, sliced 10g coriander, chopped 1 tbsp tomato sauce (optional) 50g grated cheese (optional) Methods: 1. Bring the water to a boil put in some oil in the water and add in the spaghetti. Stir it occasionally until the pasta is cooked according to packet cooking instruction 2. While the pasta are cooking, start to sauté the onions. Then add in the garlic and chili 3. Add and stir in the sardines and the tomato sauce. Let it simmer for around 2 minutes 4. Put some pasta on the plate and pour the sauce onto the pasta. Then sprinkle with grated parmesan cheese optional) and chopped coriander.

~ 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

~ 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

~ Stir-fried Vegetarian Mock Char Siew -  炒斋叉烧  ~ Ingredients: (Serve 2) 150g mock char siew, sliced 0.5-1cm thickness 1/2 onions, sliced 2 gloves garlic, chopped  1 thumb size ginger, sliced 1 thumb size red chili, sliced 1/2 tbsp sesame oils 1/2 tbsp cooking oils 3/4 dark soy sauce 1 1/2 tsp sugar 1/2 tbsp cornflour (mixed 1 tbsp water to give shine) Dash of pepper Garnishing: Spring onions, diced White sesame seeds Methods: 1. Fry garlic, ginger & onions into the sesame & cooking oils until fragrant over MEDIUM heat 2. Add mock char siew and stir fry for 2 minutes over MEDIUM heat 3. Add dark soy sauce, sugar, pepper then continue to stir fry for 1 minute over LOW heat 4. Pour the mixed cornflour for 1 minute & dish out into a plate, garnish with spring onions & white sesame seeds, served while hot.

~ Vegetarian Fried White Bee Hoon -  炒斋白米粉  ~ Ingredients: (Serve 2) 2 block A1 Bee Hoon (soaked in room temp water for 30-45 min, drain off the water when it turns soft) 3/4 carrots (shredded) 1/4 long cabbage  4 shiitake mushroom (soaked & cut) 60g black fungus (soaked & cut) 2 shallots (chopped) 2 gloves garlic (chopped) Sauces: 3/4 cup mushroom / vegetable stock  1 1/2 tbsp sesame oil 1 tbsp vegetarian oyster sauce Pepper (mixed all sauces ingredient in a bowl, set aside) Garnishing: Spring onions (diced) Chili (sliced) Methods: 1. Fry garlic & shallots until fragrant, add in long cabbage & carrot, fry for 3 minute over MEDIUM heat 2. Add sauces and continue to fry for 1 minute over MEDIUM heat 3. Add in the drained soften bee hoon, use chopsticks to mix it well over a LOW heat. 4. Dish out into a plate, garnish with spring onions & chili, served while hot.