My Kitchen Story

~ 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. 

~ 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

~ 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.

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.

~ Simple One Pot Rice -  简易一锅饭  ~ Ingredients: (Served 4) 2 cups long grain basmati rice (washed and set aside) 6 shiitake mushrooms (soaked and cut cubes) 4 tbsp sweet corns (defrost and set aside)  4 long beans (cut 0.3cm thick) 4 pcs lap cheong (slice 0.3cm thick) 1 medium size potato (peeled) 2 3/4 cup water Seasonings: 3/4 tbsp cooking oil 1 1/2 tbsp light soy sauce 1 1/2 tbsp Chinese wine 1/4 tsp salt Pepper Methods: 1. Pour all the seasoning into the washed rice, mixed well 2. Put all the ingredients on top of the washed and seasoned rice as shown in the picture 3. Slowly add 2 3/4 cup of water over, bring to the rice cooker and cook as usual 4. Once done use a spatula to mash the potato, mixed all the ingredients and rice throughly. Served while hot.

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

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 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

This is a hearty, wholesome and delicious dish. It is easy to cook and is a hot favorite dish for every chinese household. The great thing about this recipe is that it takes a pretty short list of ingredients that you likely to have all of this in your pantry right now. Enjoy juicy, tender chicken and butter-soft potatoes soaked in a tasty savory gravy. ... Happy Braising! ~ Braised Chicken with Potatoes -  家乡土豆焖鸡  ~ Ingredients: 6 pieces chicken meat (cut into pieces) 2 small potatoes (peeled and cut into cube) 6 pieces small shiitake mushroom (soaked) 1/2 carrot (peeled and sliced) 1 onion (cut into cube) 5 slices ginger 2 garlic (chopped) 2 shallot (sliced) Cornflour (rub over chicken meat, set aside) 200ml Water Sauces: 1 tbsp oyster sauce 1 tbsp light soy sauce  1 tbsp dark soy sauce 1 tbsp Chinese wine 1 tsp fine sugar Mix all ingredients and set aside Methods: 1. Fry onions, shallots, ginger & garlic until light golden brown. 2. Add in the potatoes and carrots, fry for 5 min

Bring on the family favorites - easy peasy meal made in one pot, even the rice gets cooked right in, its packed with so much flavor! Seriously, this rice is just everything, from flavors, to ease, to taste. Try it out and you will not be disappointed! Yummy! ... Happy cooking! ~ One Pot Mushroom Chicken Rice -  香菇鸡肉饭 ~ Ingredients: (Serves 4) 2 cups of basmati rice 2 1/2 cups water Ginger - thumb size (sliced) Spring onions (diced) Garnishing: Spring onions (cut) Marinate for Chicken: 8 pc chicken drumstick 3 pc lap cheong (peeled off & sliced) - optional 8 pc shiitake mushroom (cut) 3 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp sugar 2 tsp cornflour 2 tbsp oyster sauce 2 tbsp Chinese rice wine / shao xing wine Pepper Methods: 1. Marinate the chicken drumstick and mushroom with all the ingredients, set aside for 30 minute. 2. Put the washed rice in the rice cooker, cook for 15 minute (until water almost absorb), put in the marinated chicken and mushroom, lap cheong, sliced gin