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

~ 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

~ 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 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.

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.

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 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

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