My Kitchen Story

*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 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

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.

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

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

Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation. This recipe shows you how to make classic nasi lemak in your own kitchen. It is usually served with an addictive spicy sambal, sliced cucumbers, deep-fried anchovies, fried peanuts and hard-boiled eggs. For breakfast, lunch or even dinner – the Nasi Lemak is one meal that no one will say no to! ... Happy cooking! ~ Nasi Lemak with Sambal Ikan Bilis -  椰浆饭叄巴江鱼仔 ~ Ingredients: (Serve 3) Rice: 2 cups basmati rice (washed) 4 pandan leaves (knotted) 1 thumb size ginger 1/4 tsp salt 200 ml coconut milk (packet) 280 ml water Put all into the rice cooker and cook as usual Sambal Ikan Bilis: 1 cup of Ikan Bilis (washed) 1 onion (sliced thinly) 2 gloves garlic (sliced) 2 shallots (sliced) 2 tbsp Ikan Bilis sambal (ready made) 80 ml water Garnish: Cucumber Fried Peanuts & Ikan Bilis (ready made) Hard Boil Eggs Methods: 1. Stir fried sambal with onion, garlic & shallots for 5 min over MEDIU

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

A simple braised fish that’s made fragrant with spring onion and dark soya sauce. Plain as it may seem, but it tastes delicious because it’s a dish that’s being brought down many years traditionally. ... Happy braising! ~ Chinese Style Braised Black Pomfret Fish -  红烧黑鲳鱼  ~ Ingredients: 1 black pomfret fish (500g) 3 garlic (sliced) 1 thumb size ginger (sliced) 1 stalk spring onions (sliced) 1/2 red chilli (sliced) 1 tbsp cornflour Sauces: 1 tbsp light soy sauce 1 tbsp chinese wine 1 tsp dark soy sauce 1 tsp sugar 1 cup water (must be enough to cover fish) Mix all the sauces together, set aside Garnish: Spring onions Methods: 1. Make 2 cuts on each side of the cleaned fish and rub it with salt and ginger 2. Then pat on a layer of cornflour on the fish, set aside 3. In a pot fry the garlic, ginger, spring onions and chili until golden brown. 4. Add in the sauces and fish, cover with lid and braised it for 12 minutes over MEDIUM heat. 5. Dish out and garnish with spring onions, served whi

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