My Kitchen Story

~ 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. 

*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

~ 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

~ 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.

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.

This quick recipe is perfect for lunch and dinner, or even as fillings for some Chinese snacks. This can be cooked as vegetarian dish too, just discard the dried shrimps and replaced with vegetarian oyster sauce - a savory dish where all family members will love it! ... Happy Stir-Frying! ~ Stir-Fried Turnip & Carrots with Dried Shrimps -  沙葛红萝卜炒虾米 ~ Ingredients: 2 shallots (slice thinly) 1 stalk celery (shredded) - optional 3 shiitake mushrooms (soaked and slice thinly) 250 g turnips/mengkuang (shredded) 50 g carrots (shredded) 1 tbsp dried shrimps (chopped) Seasonings: 1 tbsp oyster sauce 1/2 tbsp light soy sauce 1/2 tbsp sugar Pepper Methods: 1. Fry shallots, mushrooms and dried shrimps for 3 minutes over MEDIUM heat. 2. Add in turnips, carrots & celery. Stir fry until all the vegetables are soft. 3. Pour the seasonings and continue to stir fry until fragrant over LOW heat. 4. Dish out 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

This is an easy peasy one dish meal perfectly for a vegetarian day! Prep and cooking time will take less than an hour, go with some mock meats make it more fulfilled! ... Happy braising! ~ Fried Vegetarian Bee Hoon    -  炒斋米粉 ~ Ingredients: (Serve 3) 200 g vermicelli / bee hoon (soaked in boiling water & drain it off when it have soften) 1 pc carrot (shredded) 4 pc shiitake mushroom (soaked & sliced) 60 g black fungus (soaked & sliced) 2 gloves garlic ( sliced) 1 small chinese cabbage (sliced) 2 tbsp sesame oil Sauces: 2 tsp sugar 6 tbsp vegetarian oyster sauce 1 cup water (mixed all sauces ingredient in a bowl, set aside) Garnishing: red chili (sliced) Methods: 1. Put sesame oil & stir fried with garlic for 3 minute over MEDIUM heat. 2. Add in sauces, cabbage & carrot and simmer for 3 minutes, then add in shiitake mushroom & black fungus to continue simmer for 3 minutes. 3. Add in the soaked vermicelli and mix well. Stir fried for 10 minutes over LOW heat. 4. D