Ingredients:
3 cups Cooked Rice
150 g Streaky Bacon, bize size
4 pcs Cili Padi, cut to thin rings
2 cloves Garlic, minced
1/4 Red Onion, cube
1 stalk Lemongrass, cut to rings
6 pcs Kaffir Lime Leaves, remove spine and cut half
2 slices Galangal
2 Tomatoes, cubed
1 bunch Green Leaf Vegetables, roughly chopped
2 Eggs
2 tbsp Thai Chili Paste (Nam Prik Pao)
3 tbsp Fish Sauce
2 tbsp Light Soy Sauce
2 tbsp Lime Juice
Instructions:
In a wok heat up 4 tbsp oil over high heat. When it is smoking hot, break in one egg. This will create crispy bubbly eggs. Set the egg on a plate. Repeat with 2nd egg. Set aside.
In the same wok over medium high heat, add bacon. Fry till slightly crispy. Add cili padi, garlic, lemongrass, lime leaves and galangal. Fry till fragrant.
Add thai chili paste and stir to combine well. Toss in leafy vegetables and tomatoes. Stir to combine.
Next put in the rice together with fish sauce and light soy sauce. Quickly stir them around to mix well and break up lump of rice. Fry till the rice is well mixed and had dried up.
Lastly, add in lime juice and off the fire. Do a few more quick stir.
Broth:
2 pig trotters, cut to 1" disks
2 chicken carcasses
1 brown onion, halved
8 cloves garlic
1" ginger, roughly chopped and bruised
1 leek, cut to 2" length
12 scallions, white part
6 pcs dried mushroom, soaked and reserve water
Slab of pork fat back
Toppings (Any combination):
Chashu
400 g square slab pork belly
2/3 cup water
1/3 cup sake
1/2 cup soy sauce
3 tbsp sugar
2" ginger, sliced
1 scallion, cut to 2" length
Black fungus mushroom, blanched in hot water for 3 mins and sliced thinly
Scallion, green part chopped to thin rings
Black garlic oil
Nori Roasted Seaweed, squares
Seasoning (Any one or a combo):
Salt
Soy sauce
Sesame paste
Miso Paste
Sesame Oil
Chili Oil
Instructions:
Broth
In a heavy stock pot, put in bones and carcasses. Add water to cover the bones and bring to boil over high heat.Once boiling, leave it for another 5 mins.
Drain and wash pot. Clean bones from all the blood and scums. This will cause the broth to turn brown instead of milky white.
Return cleaned bones into pot with all broth ingredients to the pot. Add enough clean water to just cover ingredients. Bring to a boil over high heat.
Once boiling, skim off scums that appears on top. This can take up to 30 mins.
Lower heat to simmer for 4 hours minimum. For a better deeper flavor where time allows, let to go up to 12 hours. Keep a watch out on the water level. From time to time, add more water to the original level when you just started.
Take out the pork fats slab carefully as it is super tender and breaks easily. Finely minced and set aside as broth topping.
Sieve broth into another clean pot. Set aside.
Chashu
In a frying pan, bring 2 tbsp oil over high heat. Brown the pork belly on all sides starting with fats side. This will take about 10 mins.
In a saucepan, put together all chashu seasoning and ingredients. Add in pork belly, ginger and scallion. Bring it to a boil.
Once boiling, lower heat to low and simmer. Turn occasionally. Let it cook for a bout an hour or till sauce left about half a cm in the pot. Don't go away at this stage as sauce will burn easily. Ā When the sauce is bubbly and thick, it is done.
Set the meat aside to cool. Slice to 0.5 cm thickness before serving. Serve as it is or lightly torch it to give it a char.
Ajitsuke Tamago
In a sauce pan, add enough water to cover eggs completely. Bring it to a boil without the egg.
Once boiled, turn heat to medium. Gently place eggs from the fridge into the pot. Make sure its on simmer. Eggs shouldnt be rolling around the pot. Let sit for 6 mins.
Take the eggs out and let it sit under cold water. Peel eggs carefully under running water as they are soft and delicate.
Place eggs into a sandwich bag together with seasoning. Cover and let sit in the fridge for 4 hours or overnight.
Cut to half when serving.
To Serve:
Bring a pot of water to a boil. Cook ramen according to instructions.
Meanwhile place seasonings into serving bowls. Heat up the prepared broth. When the ramen is almost ready, Ladle broth into bowls. Place drained ramen into the seasoned broth. Lightly loosen the ramen in the bowls to evenly distribute flavors.
Top ramen with chashu, tamago, black fungus mushroom, scallion rings, black garlic oil and nori squares.
Extra Topping:
Lap Cheong, sliced and pan-fried
Salted Fish, small cubes and pan fried
Spring Onion, chopped
Instructions:
Combine chicken pieces and marinade ingredients. Set aside for 30 mins.
Meanwhile, combine extra sauce ingredients in a small pot. Cook it over low fire till bubbles and thicken up slightly.
Heat up some oil in wok over medium heat. Fry ginger till fragrant. Add chicken pieces with marinades. Dish up when half cooked.
Place rice and chicken stock in a claypot. Bring to a boil and let simmer on low for 5 mins. Add chicken pieces and simmer for 5 mins. Add lap cheong, salted fish and the extra sauce. Continue to cook for another 5 mins.
Top with spring onions and serve hot with claypot.
Pastry (Water Dough):
200g all purpose flour
90g water
3 tbsp cooking oil
1/2 tsp salt
5 tsp sugar
Pastry (Oil Dough):
100g all purpose flour
60g butter
Instructions:
Put all dry ingredients into food processor. Mix to combine roughly. Add water and oil. Process to form dough. Leave to rest for 15 mins.
Put oil dough ingredients in the food processor. Mix till crumbly. Knead by hand to form dough. Put aside to rest for 10 mins.
To make puff skin, divide both dough to 6 equal portions each. Flatten water dough and wrap one piece of oil dough. Pinch the edges to seal.
Flatten dough to a rectangle. Roll up into a swiss roll. Flatten dough again to a rectangle and roll to a swiss roll shape. Let it rest for 20 mins and continue to the rest of the water and oil dough.
Cut each swiss roll to half. Now you should be able to see layers of water and oil dough.
With the spiral facing up, roll out to a circular disc shape. Put some prepared curry filling in the middle and fold half to seal the edges. Pleat it to make it seal properly and avoid opening up during frying process.
Slowly put into hot oil to deep fry till golden grown on medium heat.
Ingredients:
Dough:
250 g Plain flour
1 large egg
1 tsp oil
1/2 tsp salt
110 g warm water
Soup Base:
1/2 cup dried anchovies, cleaned
300g pork bones, rinsed
3 litre water
Salt to taste
Meat Topping:
300 g Pork, minced
2 cloves garlic, minced
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
Dash of white pepper powder
1/2 cup mushroom soaking water
Mushroom Topping:
4 pcs Dried shiitake mushroom
1/2 cup mushroom soaking water
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
Salt and white pepper to taste
Other Topping:
Blanched Spinach/ other vegetables
Deep fried crispy anchovies
Fried Shallot oil
Instructions:
Soup Base:
In a pot of boiling water, cook the pork bones for 5 mins. Clean pork and pot to remove scums.
Return pot over medium heat with one tbsp of oil. Stir fry anchovies till fragrant for a minute. Add 3 litre of water and pork bones. Bring to a boil. Then let it simmer over low heat for 2 hrs.
Dough:
Add salt to water. Stir to dissolve. In a big bowl with plain flour, make a well. Add egg and oil. Mix to roughly combine.
Add water gradually while kneading dough till well combined. Let rest for 10 mins. Continue kneading awhile more till it is smooth. Make it to a big ball and let rest for 1 hour, covered.
Meat Topping:
Heat up 2 tbsp oil in wok or medium high heat till hot. Add minced pork and stir around while breaking into pieces. Add garlic and all the seasonings. Cook awhile more till cook through and season to taste. Set aside in a bowl.
Mushroom Topping:
In the same wok, heat up some oil over medium heat. Add mushroom and stir fry. Add seasonings. Cover and let it cook to soften mushroom. Check seasoning and set aside in a bowl.
Assemble:
Knead dough for a minute while waiting for soup stock comes to a boil. Peel pieces of flattened dough and drop into the soup.
Put enough dough pieces for 1 or 2 servings at one time. When dough pieces floats to the top, and cooked through, they are ready to be served.
Scoop some noodles and soup into a bowl. Top with prepared minced meat, mushrooms, vegetables, shallot oil, and deep fried anchovies.
Serve hot immediately. They are best served with spicy sour sambal belacan.
Ingredients:
400g pork, minced
2 tbsp Tung Choy, washed and drain
3 stalk green onion, chopped
5 cili padi, cut 3-4 pcs each
4 cloves garlic, sliced thinly
2 shallots, sliced
3 tbsp dark soy sauce
1 tsp sugar
dash of sesame oil
dash of white pepper powder
2 pcs dry noodle
Instructions:
In a hot wok, add 3 tbsp of oil. Stir in green onion, cili padi, garlic and shallots. Cook till fragrant.
Add tung choy and stir another minute.
Put in pork. Continue stirring to split the lump of pork. Add the soy sauce, sugar and sesame oil. Mix well.
Add in 2 tbsp of water and some pepper. Stir to mix. Taste and adjust to your liking. Dish up and set aside.
In a pot of boiling water, add dry noodle. Cook according to your preferred noodle packaging. Strain and place on a serving plate. Drizzle some garlic oil or shallots oil on the noodle for extra fragrant. Spoon a few spoonful of the cooked pork on top.
Ingredients:
2 pcs Yee Mee
80g sliced pork
10 prawn, without shell and deveined
some choy sum
3 cloves garlic, minced
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups chicken stock
Salt and pepper to taste
Instruction:
Marinade pork in some soy sauce, white pepper powder, sesame oil, rice wine and corn flour. Set aside.
Heat up 2 tbsp of oil in a wok on high heat. Stir in Garlic and fry till fragrant.
Add pork. Fry till pork change colour. Mix in chicken stock and all the seasonings. Bring to a boil.
Put in yee mee. Continue cooking till gravy thickens. When noodle is almost done, add vegetable and prawn.
Check seasoning. When noodle and is soft enough. Dish up and serve!
Ingredients:
50 pcs gyoza wrappers
350 g pork belly, minced
150 g chinese cabbage leaves
15 g green onion, slice thinly
2 cloves garlic, minced
1 tsp mirin
1 tsp sesame oil
1 tsp soy sauce
1/4 tsp salt
some freshly ground black pepper
1/4 cup water
Instruction:
Fill a pot with water and bring it to a boil. When itās boiling, cook cabbage leaves for 10 seconds. Run the cabbage under cold water. Drain well and mince.
In a big bowl, add in pork, miring, sesame oil, soy sauce, salt and black pepper. Knead well with hand. Stir the pork in one direction till sticky.
Add in cabbage, garlic and green onion. Knead well.
Wrap the pork mixture with gyoza wrappers.
Heat up some oil on a frying pan. Arrange gyoza flat side down in two rows or in circle. Fry till the bottom turns golden brown.
Add 1/4 cup water then immediately cover the pan to steam for 3 mins.
Remove lid to evaporate any excess water. Add 1 tsp sesame oil to continue frying till bottom is nice and crisp.
Serve with dipping sauce.
Notes: To keep extra gyoza for later consumption, freeze them in a layer in the freezer. When itās frozen transfer to a container or freezer bag to save space.
Ingredients
110 g minced pork
100 g fish paste
100 g chopped shrimps
1/4 tsp salt
dash of pepper
1 tsp sesame oil
1/2 tsp corn flour
30g beancurd skin; 15-18 sheets square
cornstarch water (1/2 tbsp corn flour + 1/4 cup water)
Instructions
In a bowl, mix everything except beancurd skin and cornstarch water. Combine well.
Place some filling in the centre of the beancurd skin. Apply some cornflour water around the edge of the skin. Fold one side of the skin over the meat and roll to meet the end.
Use fingers to lightly press on the roll to flatten it. Repeat till all beancurd skin and fillings finish.
in a wok, over low fire, heat up oil for deep frying. Deep fry the rolls till golden brown.
Ingredients
250 g pork belly, bite-size
1/2 bell pepper, cut to big chunks
1/2 red chilli, cut to big chunks
1/2 onion, wedges
1 slice pineapple, cut to chunks
1 tsp tapioca starch mix with 1 tsp water
Marinade
1/2 tsp salt
1/2 tsp sugar
1/2 tsp soy sauce
few drops sesame oil
1/2 beaten egg
tapioca starch
pepper to taste
Sweet and Sour Sauce
500 g water
250 g tomato sauce
25 g chilli sauce
50 g plum sauce
50 g vinegar
150 g sugar
1/2 tsp salt
50 g orange concentrate
3/4 lemongrass (whites only)
Instructions
In a pot, put in all sauce ingredients. Bring to a boil. Stir till sugar dissolves and lower heat to a simmer. When sauce reduced to 1/3 of original amount, it is ready.
Meanwhile, put pork and all marinade ingredients in a bowl except for tapioca starch. Mix and coat pork well. Cover and set aside for 30 mins.
Coat pork lightly with tapioca starch. Shake off excess.
Heat up oil in a wok on high. When oil is ready for deep frying, lower heat to low. Quickly add in all pork pieces carefully. Stir to avoid pork from sticky to each other. Bring the heat to medium. Fry till meat is just cooked. When it is about time to remove meat, bring the heat to high. This will force excess oil out from the meat. Remove and drain excess oil.
In another wok/ frying pan, heat up sauce. Add all the vegetables.When its bubbling, add tapioca starch water mixture to thicken the sauce.
Add all the meat and give it a quick toss to coat pork evenly.
Instructions
In a bowl, add all ingredients except pork and maltose. Stir to combine well.
Put pork into the marinade bowl. Coat well and set aside overnight in the fridge.
Pre-heat oven to 250C. Arrange pork on a wire rack over a lined baking tray. Place the meat on the highest rack in the oven. Bake for 12 minutes turning it once.
While waiting for the pork, put leftover marinade in a saucepan. Simmer to reduce sauce.
Add in maltose. It will be glossy. Once reached desired consistency, remove from stove.
When pork is ready, toss it in the saucepan. Coat well.
Return pork to the oven as close as possible to the heat source to get a nice char and caramelisation. Bake for 8 - 10 mins turning once.
Leave pork on the counter to rest and cool for 10 minutes before slicing. For extra char siew sauce, add some water to the thicken sauce. Adjust taste with soy sauce if necessary.
Ingredients
300g pork tenderloin, cut to 0.5mm thick, tenderize
1tbp sugar (marinade)
1 1/2 tsp salt (marinade)
pepper (marinade)
sesame oil (marinade)
some cornstarch
50 g butter
1 1/4 cup evaporated milk
1 tbsp sugar
1/2 tsp salt
4 cloves garlic, minced
3 stalk curry leaves, washed and plucked
2 cili padi, sliced
Instructions
In a bowl, put all marinade and pork together. Mix well and set aside for 30 mins.
In a wok, heat up some oil for deep frying. Coat pork chop pieces slightly with some cornstarch. Deep fry till cook through and golden brown. Remove and drain excess oil.
In the same wok, heat up butter. Add garlic. Saute till fragrant.
Add curry leaves and cili padi. Cook till fragrant.
Add sugar, salt and milk. Lower the fire and simmer till sauce thickens.
When you are happy with the consistency, add in deep-fried pork chops. Toss to coat quickly.
Ingredients
50g 4-angled bean, cut at an angle to bite sizes
50g brinjal, cut to 2 inches
50g long beans, cut to 2 inches
50g dried shrimp sambal
2 cloves garlic, chopped
2/5 cup oil
1/4 tsp salt
1/2 tsp sugar
1 tbsp water
Instructions
Heat up oil in the wok. When it hot, turn off stove. Add in vegetables. Stir for a minute. Remove and strain.
Using the same oil about 2 tbsp in the wok, sauce garlic till fragrant. Add dried shrimp sambal and water. Continue to saute the paste till fragrant.
Add in vegetables and seasoning. Toss them around quickly.
Serve hot with a bowl of rice. Enjoy!
p/s: Add in stinky beans to make it the fourth heavenly king. I opted it out because no one likes it.
Ingredients
180 g yam, diced and steamed
90 g wheat starch
90 g chicken stock
45 g lard
45 g shortening
pinch of five spice powder
1/8 tsp sugar
pinch of salt to taste
pepper
oil for deep frying
Instructions
In a bowl, mash steamed yam.
Boil chicken stock in a saucepan. In a small bowl, add wheat starch. Pour the hot chicken stock into wheat starch bowl. Stir till combined.
Add the wheat starch mixture to the mashed yam while still hot. Combine well with a fork.
Add in lard, shortening, five spice powder, sugar, salt and pepper. Combine well into a dough using hands. Itās done when the dough doesnāt stick to your hand. make a few holes on the dough buy poking with your fingers to cool it faster. Keep in the chiller to cool.
When itās cooled, shape the dough into a ring or a bowl on a piece of aluminium foil.
Transfer the dough carefully into the hot oil at 150 degree c. Oil should be enough to cover the whole dough. Deep fry till golden brown. When it is almost done, increase the heat to get most of the oil out of the yam. Remove and drain excess oil over wire rack.
Make a stir-fry dish and place into the ring. Serve hot. Enjoy!
