Fried Rice with XO Sauce

Ingredients (Serve 4)

4 bowls cooked rice, cooled

200g tiger prawns, shelled, deveined and diced

1 1/2 tbsp canola oil

2 shallots, chopped

2 garlic cloves, chopped

3 celery sticks, diced

1 egg

1 tsp dark soya sauce

3 tbsp XO sauce

1 tsp fish sauce

1 red chilli, sliced thinly

Method

In a wok, add 1/3 of the oil and fry the egg. Brown it on both sides. Side aside and sliced it thinly.

Heat another 1/3 of the oil in a wok. Sautee the shallots and garlic for 1 min over medium heat.

Add in XO sauce and fry till fragrant.

Stir in the prawns and 2 mins later, add in the celery.

Add rice, dark soya sauce and fish sauce, add in the remaining oil to prevent the wok from drying oil. Fry for 5 mins until evenly mixed.

Garnish with sliced red chilli and egg omelette and serve immediately.

Chicken Soup with Fusilli

When we were young, Mum used to cook this for us when we were ill as chicken soup is known to have healing properties. She would add alphabets shaped pasta instead... Awww!! It sure brings back sweet old memories of our childhood...

I've improvised her recipe with the addition of fennel as it adds an aromatic and sweeter flavour to the soup. Fennel provides an excellent source of Vitamin C and anti-oxidant properties. The high fibre content is also helpful to prevent colon cancer and reduces elevated cholesterol level. 

It's a simple dish which everyone in the family can enjoy! (",)

Ingredients (Serve 2)

2 chicken thighs, cooked and shredded

2 carrots. peeled and diced

3 celery stalks, peeled and finely chopped

1 fennel bulb, outer leaves removed and finely diced

1 white onion, finely diced

1 Chinese parsley stock, finely chopped

2 litres chicken stock

200g fusilli, boiled and drained

Salt

Black pepper

Method

Add some cooking oil into a heated casserole pot.

Sautee the onions till softened. 

Stir in the carrots and cook for about 5 mins and then throw in the celery and fennel.

One min later, add in the stock and lower the heat to simmer till vegetables have softened.

Add in the chicken meat and fusilli and bring the soup to boil again. Stir occasionally.

Add salt and pepper to taste.

Serve immediately with sprinkles of chopped parsley.

Fish Bites

I'm a big fan of fried food, even though I know it will ruin my plans of maintaining my "rather svelte figure". But I do need to indulge in these sinful food once in a while coz I can't just live with just bland, steamed food for every meal. This is my comfort food! 

Whenever I'm ill, I simply crave for fast food. You must be thinking.. She is insane! But the smell of the fried food is just too tempting for me to resist.. 

This dish is easy to prepare and is a big hit during home parties, kids and adults alike. Try this with some thai chilli sauce and your guests will ask for more!

Ingredients (Serve 4) 

3 pcs of dory fillets, cut into squares

1 tsp sea salt

1 tsp black pepper

2 thai green lime juice

1 cup flour

1 egg, beaten

3 cups of Japanese bread crumbs

Method

Marinate the fish fillets with sea salt, black pepper and lime juice for 15 mins.

Firstly, coat the fish fillets with flour, dip into the egg mixture and then coat them with the bread crumbs.

Heat a frying pan with some cooking oil and fry the fillets till golden brown.

Serve warm with a bowl of steamed rice and some fresh greens.

Penne with Eggplant & Chili

Ingredients (Serve 4)

500g penne

1 large eggplant, sliced 

4 cloves of garlic, thinly sliced

2 red chillies, finely chopped (can opt for chilli padi if you like it spicier)

2 cans chopped tomatoes

1 pack Italian parsley, finely chopped

Method

Preheat the grill pan.  Brush olive oil liberally and sprinkle some sea salt on both sides of the egg plant. Grill each side till golden brown or cooked. Leave the eggplant to cool and then cut into cubes.

Cook pasta in a large saucepan of boiling salted water until al dente. Drain well and set aside.

Meanwhile, place a frying pan over medium heat. Add some olive oil and saute garlic and chilli till fragrant.

Add tomatoes and half portion of the parsley and simmer for 10-15 mins. Stir in some black pepper and salt to taste.

Gently add in the eggplant. Toss in the cooked penne and remaining parsley. Mix well.

Serve warm.

Braised Chicken Wings

This is an alternative recipe from the famous stewed pork belly. It is much healthier than the former version and is well-loved by all ages. Another dish which all working mums can prepare for the family.

Ingredients (Serve 6)
1kg of chicken wings, mid joints
10 cloves of garlic
4 pcs cloves
4 pcs cinnamon
4 pcs star anise
1 litre water
1 cup soya sauce

Method
Add water, soya sauce and spices into a heavy-based pot. Bring it to a boil.

Add chicken wings and simmer for 1 1/2 to 2 hours.

Serve warm with steamed rice or egg noodles.

Stir-fried Hairy Gourd with Dried Shrimps & Tang Hoon

Since young, whenever I've a craving for any food, mum would try her best to prepare it for me - most of the time, the very next day. This is one of my personal favourite from her many home-cooked receipes. To me, mum makes the best version of this dish.

Ingredients (Serve 2)
1 small hairy gourd, sliced into strips
10g of dried shrimps, soaked till softened
1 small carrot, sliced thinly
1 bundle of tanghoon, soaked till softened
1 piece of sweetened dried beancurd skin, cut into strips
2 garlic cloves, finely chopped
2 cups of water
1 tsp salt
1 tsp light soya sauce
1 tsp sesame oil

Method
Deep fry the beancurd skin till golden brown.

Heat up some cooking oil in a wok. Add in the garlic and dried shrimps till fragrant.

Add in the hairy gourd and carrot. Slowly pour in the water and simmer till the vegetables softened.

Stir in the salt, sesame oil and light soya sauce.

Add in the beancurd skin and tanghoon. Mix evenly and cook for approx. 3 mins.

Serve warm.

Stir-fried Sesame Chicken

This is a popular dish for women in confinement as two of the key ingredients are known to be beneficial to pre-natal mothers.

Ginger is known to be especially good for expelling the wind in the body, promotes blood circulation, strengthening the joints and promoting milk supply. It is good for post menstruation too.

As for sesame oil, it is a type of 'warm' food and new mothers need it to strengthen their bodies after delivery.

Simply yummy dish to go with a bowl of steamed rice.. even if you are not a mum in confinement!

Ingredients (Serve 2)
2 boneless chicken thighs, sliced into strips
1 small piece of ginger, peeled and sliced thinly
1 spring onion, sectioned
2 tbsp sesame oil
1 tbsp vegetarian oyster sauce
1 tbsp dark soya sauce
1/2 cup of water
1 tsp chinese wine
1 tsp corn starch, mixed with water

Marinade
1 tbsp soya sauce
1 tsp pepper

Method
Marinade chicken strips with soya sauce and pepper for approx. 15 - 20 mins.

Heat up wok and add sesame oil. Stir fry ginger and spring onion till fragrant.

Add in marinated chicken. Stir in oyster sauce and dark soya sauce.

Pour in water. Simmer for 2-3 mins.

Stir in the corn starch mixture to thicken the sauce.

Turn off the flame and add in Chinese wine and drizzle some sesame oil.

Baked Garoupa with Asian Sauce

Ingredients (Serve 4)
4 garoupa fillets
2 tbsp thick dark soya sauce
2 tbsp runny honey
2 tbsp sweet chilli sauce
1 tbsp oyster sauce
2 garlic clove, crushed
1 small piece ginger, peeled and grated

Method
Combine marinade ingredients in a bowl.

Place fillets in a wide ceramic dish and pour over marinade. Turn to coat and cover. Refrigerate for at least 1 -2 hours.

Preheat oven to 200 degrees celsius. Line baking tray with baking paper

Place fillets on the tray and drizzle marinade on the fillets. Cover baking tray with baking paper.

Cook for 10 - 12 mins or until fish flakes when tested with a fork.

Serve warm with steamed rice.

Silver Fish Omelette

I would love to enjoy a bowl of warm porridge with silver fish omelette on a humid day. Apparently, this is one of the fave lunch dish for Teochews to enjoy with porridge. I simply fell in love with this simple dish when my hubby, a Teochew prepared this for me one day.

It is slightly crispy and moist when you sink your teeth onto it. Hmm.. Yummy! Heath-conscious alert! Eggs are high in protein and silver fish is known to be high in calcium too.

Ingredients (Serve 2)
2 eggs, lightly whisked
2 tbsp fresh silver fish, soaked and drained
1 chilli, chopped
1 tbsp coriander

Method
Mix all the ingredients in a bowl.

Heat wok over high heat. Coat wok evenly with canola oil.

Pour eggs slowly onto the oil. Add some more oil if it is drying up.

Cook one side for 2 -3 mins or till slightly golden brown. Flip to the other side and cook for 1 - 2 mins.

Serve warm with porridge and garnish with choppped spring onion.

Steamed Tofu with Olive Vegetables

Never have I heard of "olive vegetables".. Till my granny introduced it to me. She was hospitalised for a couple of months and was really sick and tired of the food they served in the hospital. She craved for something simple like steamed tofu and olive vegetables. It is her comfort food. So, I improvised her recipe and served this with a bowl of porridge. She loves it!Never could I imagine something so black and unappetising can actually taste this good.

Ingredients (Serve 4)
1 pc tofu (suitable for steaming)
1 1/2 tbsp olive vegetables
1 garlic clove, chopped
1 chilli, chopped
1 tsp fish sauce
1 tsp sesame oil
1 tbsp coriander,

Method
Stir fry garlic with some oil till fragrant. Add olive vegetables and chilli and fry for 1/2 min.

Stir in fish sauce and sesame oil. Set aside.

Place tofu on a heat-proof plate. Top it with the cooked ingredients.

Steam for approx. 5-8 mins. Once ready, garnish with coriander.

Serve hot with porridge.

Stir-fried Beef with Bittergourd & Black Beans

Since young, I had a phobia for bittergourd. The bitterness just put me off. Few years ago, I decided to give this vegetable another try. Hmm.. The reason is because I read from a newspaper article that bittergourd has health and beauty benefits. It is known to detoxify the body system and keep the complexion clear. Slowly, I've learnt to appreciate this vegetable. For beauty's sake, women are willing to try anything.

Ingredients (Serve 4)
450g frank steak, thinly sliced and seasoned with salt and black pepper
1 bittergourd, seeded and thinly
2 cloves garlic, chopped
1 white onion, sliced thinly
2 tbsp black bean paste
1 tbsp dark soya sauce
1 tsp sugar
1 tsp sesame oil
50ml water

Method
Heat up wok with some cooking oil.

Add garlic and onion to stir-fry until fragrant and then stir in the black bean paste.

Add bittergourd. Stir in dark soya sauce, sugar and water.

Cover wok and simmer until bittergourd has softened. Add beef and stir for 1-2 mins.

Finally, add sesame oil.

Serve warm with steamed rice or porridge.

Steamed Chicken with Mushrooms

Ingredients (Serve 4)
4 chicken legs, chopped into small pieces
1 packet golden mushrooms, stems removed
8 fresh shitake mushrooms, thickly sliced
2 large black fungus
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp light soya sauce
1 tbsp corn starch

Method
Soak black fungus in hot water till softened. Remove hard bases and cut into large pieces.

Marinate chicken with oyster sauce, sesame oil, light soya sauce and corn starch for at least 30 mins.

Mix chicken and mushrooms and place it on a deep dish.

Steam for 15 mins on high heat.

Serve warm with garnishes of chilli and coriander.

Veggie Skewers with Flavoured Rice

A delicious variation from the usual meat skewers. Grilling of the vegetables brings out the natural sweetness of the colourful vegetables.

Ingredients (Serve 4)
1 yellow zucchini, thickly sliced
1 green zucchini, thickly sliced
8 fresh shitake mushrooms, halved
1 red capsicum, cut into 2cm pieces
1 yellow capsicum, cut into 2cm pieces
1 red onion, cut into 2cm pieces
16 cherry tomatoes
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Flavoured Rice
200g brown rice
1 tsp vegetable stock powder
30g unsalted butter
1 tbsp parsley, finely chopped

Method
Soak 8 bamboo skewers in cold water for 15 mins.

Place all the vegetables in a bowl with olive oil and balsamic vinegar. Toss evenly to combine. Set aside for approx. 10 mins.

Add cold water into a large saucepan and mix in the vegetable stock powder. Bring the mixture to the boil. Stir in the brown rice and simmer for 20 minutes, then drain.

Return rice to the pan, add the butter, and season with salt and pepper. Stir in parsley, then cover and keep warm.

Thread vegetables onto skewers.

Preheat a chargrill or barbecue to medium-high heat. Cook skewers for 4-5 minutes, turning, until vegetables are lightly charred and just tender.

Serve warm with flavoured rice.

Baked Orange Chicken Drumsticks

Ingredients (Serve 4)
8 chicken drumsticks
2/3 cup of orange marmalade
1/4 cup chicken stock
2 tsp dijon mustard
1 garlic clove, crushed
Olive oil cooking spray

Method
Place marmalade, stock, mustard and garlic into a large mixing bowl. Stir well to combine.

Add drumsticks and turn to coat evenly. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 220 degrees celsius. Line a baking tray with baking paper. Spray a wire rack with oil and place over tray.

Drain chicken and place drumsticks on rack. Roast for 25-30 mins or until drumsticks are cooked through. Brush occasionally with remaining marinade.

Serve warm with blanched vegetables like broccoli or beans.

Variations
- Use organic orange marmalade if available.
- Replace with chicken drumlets if you like.

Chicken Yakitori

It is no surprise to find readily-available sauces and marinades on the shelves on supermarkets. And Yakitori sauce is no exception. However, I will insist on making my own! The bottled mixtures are either too sweet and diluted. So concocting my own will be the best solution.

Ingredients (Make 12)
1kg chicken thigh fillets, trimmed and cut into 3cm pieces
1/2 cup Japanese soy sauce
1/4 cup mirin
1/4 cup castor sugar
1/4 cup chicken stock
2 tbsp white sesame seeds, lightly toasted
4 spring onions, trimmed and cut into 4cm lengths
8 asparagus, cut into 4cm lengths

Method
Soak 12 bamboo skewers in cold water for 15 mins.

Combine soy sauce, mirin, castor sugar and stock in a saucepan over medium-high heat. Bring to boil and reduce to medium heat. Simmer for 5 mins or until sauce has thickened. Allow to cool completely and mix in sesame seeds.

Thread chicken, spring onions and asparagus onto skewers. Place onto a plate and brush with sauce.

Preheat a grill pan on medium-high heat. Grill skewers, basting with sauce for approx. 6-8 mins or until cooked through.

Serve warm with rice and Japanese pickles.

Orange Crusted Dory with Crunchy Rosemary Potatoes

Hmm.. This was our main course for our New Year Eve's party. It's light and tangy. Yummy!

Ingredients (Serve 4)
4 dory fillets
1/4 cup fresh parsley, finely chopped
1/4 cup of Japanese bread crumbs
1 red chilli, finely chopped
1 orange, juiced and zest finely grated
Olive oil cooking spray

Method
Marinate dory fillets in orange juice for approx. 1 hour.

Preheat oven to 200 degrees celsius. Line baking tray with baking paper.

Mix parsley, bread crumbs, chilli and orange zest in a mixing bowl. Season with salt and pepper.

Spray both sides of dory with oil. Press mixture on top of the fish and spray with oil again.

Cook for approx. 10-15 mins or until fish is cooked through.

Serve immediately with salad or crunchy rosemary potatoes.

Spaghetti with Rocket & Lemon

This dish is put together without much fuss and effort. A simple and delicious meal to have after a hectic day at work.

Ingredients (Serve 4)
375g spaghetti
100g rocket, finely shredded
1 tbsp finely chopped lemon zest
2 chilli padi, finely chopped
2 garlic cloves, finely chopped
5 tbsp extra virgin olive oil
1 tsp chilli oil
60g Parmesan cheese, finely grated

Method
Add the spaghetti into a pot of boiling water, 2 drops of olive oil and pinch of water. Cook it for approx. 8-9 mins and drain well.

Add some extra virgin olive oil into a frying pan. Stir-fry garlic and chilli padi for 1-2 mins.

Toss in cooked spaghetti and add lemon juice, zest, chilli oil. Season with salt and pepper to taste.

Serve topped with Parmesan cheese.

Beef Casserole

My hubby loves home-cooked meals. Due to my hectic schedule, cooking beef casserole will be an ideal option for a weekday dinner. I can easily prepare this and leave it to simmer while I get ready for work. Simply re-heat the casserole when I return from work. Fuss-free....

Ingredients (Serve 6)
1 1/2 tbsp canola oil
30g unsalted butter
1kg beef steak, chopped into 2cm chunks
2 white onions, finely chopped
3 garlic cloves, finely chopped
4 baby carrots, cut into cubes
2 celery sticks, finely chopped
250ml cooking red wine
500ml beef / vegetable stock
400g canned chopped tomatoes
1 tbsp tomato paste
2 tbsp plain flour

Method
Heat a wide-based casserole. Add half portion of oil and butter.

Cook the beef in 2 batches when the pan is hot. Brown the beef chunks evenly and transfer them and sauce into a bowl.

Heat the remaining oil and butter in the same pan. Over low heat, stir fry onion, garlic for 1 minute.

Add in carrots and celery. Keep stirring and cook until the onion is soft.

Add the tomato paste and flour to cook for another minute.

Increase to high heat and add the cooked beef and red wine. Stir the mixture and cook until the wine has reduced to half.

Reduce heat to medium, then add the tomatoes and stock.

Simmer with the pan uncovered for approx. 1 1/2 - 1 3/4 hours. Stir occassionally until the sauce is thick and beef is tender.

Serve warm with steamed rice or mashed potatoes.

Kimchi Spaghetti

I simply love kimchi, therefore decided to inject some Asian influence to my pasta. It is a refreshing change from the usual aglio olio, cream or tomato based. This receipt will appeal to folks of all ages. If you are serving this to kids, you can reduce the portion of chili padi. accordingly.

Ingredients (Serve 2)
Spaghetti
150g lean ground beef, marinated with pinch of salt and black pepper
200g kimchi
1 small carrot, julienne
2 cloves garlic, sliced
1 medium white onion, sliced
4 pieces chili padi, sliced
1 1/2 tbsp Japanese soya sauce
1 tbsp Chinese Hua Diao wine
Bonito flakes

Method
Add salt and olive oil to a pot of boiling water. Cook the spaghetti for 8 mins and stir occasionally.

Drain the spaghetti and drizzle some olive oil and toss. Set aside.

Add some olive oil into a pan. Stir fry the garlic and onions for 30 seconds. Add in the chili padi, followed by the carrots.

When the carrots are slightly soft, stir in the ground beef and kimchi. Stir in the cooked spaghetti.

Drizzle some olive oil if the pan is dry. Pour in the Japanese soya sauce and Hua Diao Wine. Make sure the spaghetti is evenly coated with the ingredients.

Place the spaghetti on a serving plate and top with some bonito flakes.

Serve warm.

Miso Pork Chops

This dish has never failed me whenever I have this on a dinner party menu. It is an easy to prepare recipe too.. Enjoy!

Ingredients (Serve 2)
2 pcs pork chops

Marinade
2 cloves garlic, minced
1 tsp extra virgin olive oil
1 tbsp honey
1/4 cup mirin or sake
2 1/2 tbsp red miso paste
Pinch of pepper

Method
Gently pound the pork chops with a meat mallet or tenderizer. Rub marinade on the pork chops and set aside for a few hours or preferably overnight.

Heat some olive oil in a grill pan. Brown both sides of the pork chops and make sure they are well cooked.

Place pork chops on serving plates. Heat the remaining marinade and drizzle it on the chops.

Serve immediately. Great to have some grilled zucchini or corn on the side!