Wat Tan Hor / Cantonese Style Flat Noodles in Egg Gravy

Say hello to my childhood favourite.

Melbourne weather has been very cold lately and Wat Tan Hor will be a prefect fit for this cold weather. So here I am, dishing up wat tan hor to warm the body up.

Ingredients:

Charred Flat Noodles

• 350g Flat Noodles (Kuey Teow) - available at asian grocery
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1/2 - 1 tsp cooking caramel (optional) - available at asian grocery

Egg Gravy

• 1 tbsp cooking oil 
• 2 cloves garlic, minced
• 2 slices of ginger
• 15g pork or chicken (marinate with a generous pinch of salt, pepper, sugar and corn flour, 1/4 tsp of light soy sauce, sesame oil or vegetable oil and Chinese cooking wine)
• 10 prawns, peeled and deveined
• a small packet of fish cakes, sliced 0.5cm thick 
• 10 slices of squid
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• a pinch of sugar
• a dash of white pepper
• 2 cups of stock (I used homemade pork bone stock)
• salt to taste
• 2 tsp corn flour, diluted with 1/8 water
• 2 stalks of choy sum, chop 2 inch length
• 2 eggs, lightly whisk

Methods:

1. Soak flat noodles in warm water to separate the clumps then drain thoroughly. Instruction will be on packages
2. Mix 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tsp cooking caramel to the flat noodles.
3. Char flat noodles in a smoking hot wok for a few minutes. Try not to move the flat noodles so that it charred and did not break into pieces. Set aside and keep warm.
4. Heat cooking oil. Saute garlic and ginger until golden and aromatic. Then add in marinated meat, prawn, fish cake and squid. Stir fry briefly. 
5. Now, add in the seasonings - oyster sauce, light soy sauce, sugar, white pepper and salt. Mix well and add in stock. Bring it to simmer. Check the seasoning. 
6. Add in diluted corn flour. Simmer for few minutes until thickened. Add in choy sum. 
7. Turn off heat and pour in lightly whisk eggs. Quickly stir the eggs to scramble it.
8. Check the seasoning again before dish out. 
9. Wat Tan Hor usually serve with green pickle chilli but I don't have it at home so I cut some red chillies and mince garlic and mix with light soy sauce, fish sauce and lemon juice.

Flat noodles mix with light soy sauce, dark soy sauce and cooking caramel

TIPS:
If you are using fresh prawn you can save the prawns heads and shells to turn into prawn stock

Egg Drop Minced Pork Ball Soup

As the weather gets colder, I will be naturally craving for warm soups and since I still have some leftover mince pork in to fridge I have decided to make Egg Drop Meat Ball Soup for dinner tonight couple with Stir Fry Beef and Broccoli.

For this soup I have used my homemade chicken broth/stock .This time around thyme is subtracted and red dates and goji berries are added.

I have also used homemade Crispy Fried Shallots Oil for flavours and aroma.

Ingredients :

Egg Drop Soup

4 cups homemade chicken broth /stock (Depending on your love towards soup)
1 tomato, sliced to 8
3 - 4 eggs, lightly beaten
Salt and White pepper to taste
Drops of Crispy Fried Shallots oil or sesame oil (optional) 


Minced Pork Ball

250g minced pork
1 1/2 tsp light soy sauce
1 tsp cornstarch
1 tsp sesame oil
1 tsp crispy fried shallots oil (Optional)
Dashes of white pepper


Methods:

1. Bring to boil the chicken broth. Add in minced pork ball and bring the chicken to boil once again.
2. Add white pepper, salt and tomato.
3. Stir the soup and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around with a pair of chopsticks.
4. Cover the pot with lid for 2 minutes. Add drops of crispy fries shallots oil and crispy shallots before serving. 

Meatballs (Pork) Congee

On a busy day, easy, simple, hot and delicious meal is something I'm looking for, especially when the wheather is cold. 

Ingredients:

• 250g minced pork (marinade with 1 1/2 light soy sauce, 1 tsp sesame oil, 1 tsp corn starch and a dash of white pepper for 10 minutes)
• 1 cup rice, rinse and drain
• 13 cups water
• 2 tbsp dried shrimp
• 2 tbsp anchovies
• 5 red dates
• 7 dried scallops
• light soy sauce to taste
• a pinch of sugar or to taste
• salt and white pepper to taste
• century egg (garnish)
• spring onion (garnish)
• salted egg (garnish)

Method:

1. Put together rice, dried shrimps, anchovies, red dates, dries scallops and water, to pot. Bring to boil. Once boil, leave the lid partially open and reduce heat to medium. Let it boil for 30 minutes. Remember to stir the bottom of the pot occasionally to avoid the rice from sticking to the base.Add in hot water if it is too dry.
2. In the meantime, take 1/2 tbsp of marinated minced pork and mould into ball/round shape. 
3. When the congee has cooked to your preferred consistency, add in light soy sauce, sugar, salt and pepper. Stir well.
4. Then, put meatballs into congee and increase heat. Allow meatball to cook for 3 minutes. 
5. Add more seasoning if require.
6. Serve hot and garnish with spring onion and century egg. If you are serving your congee with salted egg, go easy with the salt during seasoning.

Scotch Eggs

So, I have to say I really like the scotch eggs. I am an egg lovers, anything got to do with eggs gets my vote. I wouldn't categorise this recipe as hard/difficult. It may be a bit tedious but no way this recipe will fail you. Another thing that I like about this recipe is the fresh white breadcrumbs used. It is so crispy and oil free.

In short this is a simple delicious meal with some everyday ingredients

In order to put this scotch eggs together, you will need:

• 1 tbs olive oil
• 1 medium brown onion, finely chopped
• 2 rashers rindless bacon, finely chopped (I use 150g diced bacon)
• 500g pork mince
• 1-2 tbsp dried flakes parsley or 1/3 cup continental parsley, chopped
• Salt
• Ground Black Pepper
• 4 hard boiled eggs, peeled
• 1/3 cup plain flour
• 1 egg, whisked
• 1 1/2 cup fresh white breadcrumbs (For DIY fresh white breadcrumbs CLICK HERE)
• Olive oil spray

Steps:

1. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook for 3 minutes or until onion is soft. Transfer to a bowl and cool. 
2. Then, add in mince, parsley, salt and ground black pepper. Mix until well combined.
3. Preheat oven to 180 degree celcius. Line a baking tray with baking paper. Divide mince mixture into 4 portions. Shape a portion of mince around each hard boiled egg and place a plate.
4. Lightly coat with flour, egg (whisked) and breadcrumbs. 
5. Put onto prepared tray. Spray with olive oil. Bake for 25 to 30 minutes or until firm to touch and mince is cooked through.
6. Serve with salad. For this mreal I served with Rustic Russian Salad. 

The Not Very Mexican Eggs

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OK... It's about time to pull my socks up. Why? Partly because the weather is getting cold in this part of the world... and mostly because I seriously have to dedicate more of my time to keep this blog updated. I have been cooking and trying recipes, however, I am still struggling to find to time to post it in the blog.

So yea... I cooked this not very Mexican eggs  this morning. Why not very Mexican because I skip the red chillies and replace cannellini beans with baked beans. I LOVE baked beans. Although this Mexican eggs is holding it's 'not very' title, this is a recipe worth trying because it is easy, quick, delicious, not too heavy nor light and you will want to come back for more.

Here's the recipe:

Ingredients:-

• 1 tbsp olive oil
• 250g / 2 Chorizo, chopped
• 1 clove garlic, finely chopped (Optional)
• 4 tomatoes, chopped (Due to my laziness I used 400g canned diced tomatoes)
• 2 medium red capsicium, seeded and chopped
• 2 red small chilies, finely chopped (Optional)
• 400g cannelini beans, rinsed and drained (I substitute with 420g baked beans, it's OK if you can't completely drain the tomato sauce)
• 1 - 2 tbsp dried flakes parsley (If you are using fresh parsley - 1/4 cup chopped)
• 4 eggs, poached
• Salt and Pepper to taste
• 4 slices of toast, to serve

Steps:

1. Heat oil in a frying pan on high. Cook chorizo for 2-3 mins, turning until slightly brown. Push the chorizos aside, add in garlic in the center of the pan, lightly stir the garlic until fragrant. Then, mix together with chorizo. Continue turning the chorizos until brown. 
2. Add tomatoes, capsicums and chilli (if you are using any). Cook / mix well for 5-8 mins or until the tomatoes collapsed and capsicums are soft. 
3. Add parsley and beans and stir to combine. Heat on low for 1 min or until beans are warmed through.Add salt and pepper to taste before serving.
4. Meanwhile, to POACH eggs, half-fill a saucepan with water. Heat on medium until boiling, Reduce heat to low or until just gentle bubbling. Crack an egg into a small bowl. Whirl water with spoon to create a little funnel then slip egg into the whirlpool. 
5. Poach for 3-4 mins, gently spooning over water until white is set and yolk runny. 
6. Using a slotted spoon, remove egg and drain on paper towel. Repeat with remaining eggs.
7. Spoon bean mixture onto serving plates and top with poached egg. Serve with toast and butter.

And yeay its NOM NOM time again !!!

Basic Chicken Stock

I love basic stocks. I make one whole pot of stock on the weekend and refrigerate it so that I can gradually use them in my cooking throughout the week. If you have been following my blog you would have realise I am allergy to all sorts of MSG and I am trying to make my food to be tasty in the most non-chemical way.

So, here's the basic chicken stock recipe.

Ingredients:

• 2kg chicken bones ( I use chicken carcass which only cost me AUD1 for 3)
• 2 onions or leeks, quartered
• 2 clove garlic,crushed
• 2 carrot, peeled and chopped
• 2 thyme sprigs
• a dash of white pepper

Steps:

1. Place all ingredients in a large/deep pot. Cover with cold water and slowly bring to boil on medium heat.
2. Reduce heat to low and add 1 cup of cold water. Smmer for 3 - 4 hours on medium low heat. \
3. Skimming fat and scu from surface.
4. Add extra water if necessary to make sure bones are always covered. 
5. After 3-4 hours, the liquid should be reduce by half. Strain the pot. Pour into whatever container you desire, allow to cool then freeze what you do not use.

Easy!!!! Trust me!!!

TIPS:

• Do not allow stock to boil or it will make your stock turn cloudy.
• If you are too lazy to get any other ingredients listed, make sure you use essential ingredient such as chicken bones, onions and carrots.

Bacon and Spinach Quiche

This is my another lazy and weekend typical meal :)


Ingredients:-

• 1 sheet puff pastry, thawed
• 1 tsp oil
• 1 medium brown onion, finely chopped
• 150g rindless bacon, in short and thin strips
• 150g baby spinach leaves
• 3 eggs
• 1 1/2 tbsp thicken cream
• 1/2 tbsp milk
• salt and pepper to taste
• 1/2 cup Parmesan

Method:-

1. Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights. 
2. Blind bake for 15 minutes with weights on (e.g rice), remove the weight and bake further until the pastry is browned lightly. About 10 minutes.
3. Meanwhile, heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8 - 10 minutes or until soft. Drain on a paper towel. 
4. Soak spinach in a hot boiling water and remove once wilts. Squeeze out moisture and chop.
5. Whisk eggs, thicken cream and milk together. 
6. To assemble the quiche, spread over spinach, bacon and onion. Pour over eggs mixture. Sprinkle over the Parmesan. 
7. Bake for 30 minutes or until just set.

Tofu with Chicken and Mushroom

This is indeed a simple dish and delicious dish. Although I have to admit this dish is lack in points on 'appealing to the eyes' for who ever that have not taste it before.

 

Ingredients:-

• 500g beancurd, cut to 2cm cubes
• 200g chicken thigh fillet, slice 
• 5 dried mushroom, soak, drain and diced, reserve the liquid
• 1 1/2 tbsp cooking oil
• 3 cloves garlic, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• salt and pepper to taste
• 1 tbsp chinese cooking wine
• 3/4 cup water or liquid reserve from soaking mushroom
• Thickener: 1 tsp water mix with 1 1/2 tsp of cornflour, give a good stir before adding
• 1 stalk spring onion, slice to 0.5cm

Method:-

1. Heat oil in a wok or pan at medium high heat, add in garlic and stir fry till fragrant and lightly brown. Add in sliced chicken and mushroom, stir fry until the chicken turns colour.
2. Then, add in beancurd, soy sauce, oyster sauce, salt and pepper. Give it a quick stir, pour in cooking wine, stir and add in water or liquid from soaking mushroom. Cover the wok or pan and let it simmer for 5 - 7 minutes.
3. Remove lid, give another quick stir, add in thickener and bring it to boil. Add in spring onion and mix well just before serving.

Cabbage and Egg Stir Fry

This dish only took about 10 minutes to cook.It is filling, delicious and appetizing.

Ingredients:-

• 1/3 medium cabbage, cored and shred to 1/4 inch
• 1 egg, beaten
• 3 tbsp cooking oil
• 2 cloves garlic, chopped
• 1 tbsp fish sauce OR soy sauce
• a dash of white pepper
• salt to taste
• 30ml water

Method:

1. Heat 1 tbsp oil and light scramble the egg. Set aside
2. In the same wok/pan, add in remaining oil and stir in garlic until fragrant over medium high heat. Then, add in cabbage stir fry for 2 minutes or until heated through, add in fish sauce and pepper. Continue stir frying until you can see the cabbage starting to turns bright green  and translucent. Add in scrambled egg. Mix well with the cabbage, and add in water. Bring to boil, adjust the taste (adding the salt or not) and serve.

Long Bean Omelette

I haven't had this omelette for very long time. Since I still have some long bean left I decided to whip up this simple and delicious dish.I always had this with plain congee when I was young. However, for this dish I add onion and garlic to it. This is totally your choice.You can just serve with egg and long beans.

Ingredients:-

• 1 cup finely sliced long bean (you can use french bean or snack bean)
• 1/4 brown onion, sliced
• 2 cloves garlic, minced
• 2 eggs, beaten, add 1/2 tsp soy sauce and a dash of pepper
• salt to taste
• cooking oil

Method:-

1. Heat oil, saute garlic and onion until fragrant and add in beans and salt to taste.
2. Once the beans are soft/cook, arrange the beans into 1 flat layer. 
3. Pour egg mixture over the beans. Make sure all beans are well coated by egg mixture. Cook a few minutes on one side and nicely browned then flip.
4. I slice the omelette to a few pieces. 

Roast Chicken with Fermented Red Beancurd

CookBook Challenge Week 44: Chinese

I have to admit that fermented bean curd is one of my all time favourite. Having them with plain congee is not a problem at all for me. Must be influenced from my grandparents. I also know that not everyone fancy fermented beancurd with plain congee so this time I decided to marinated it with chicken this time. I use winglette for this recipe but like I always said feel free to use any part of the chicken as you like.


Ingredients:

• 1 kg chicken winglette, cleaned and pat dry
• 2 1/2 - 3 pieces of red fermented bean curd 
• 2 cloves garlic, finely chopped
• 3/4 - 1 tbsp sugar
• 1 tbsp salt or to taste
• 1/2 tsp ground white pepper

Method:-

1. In a large mixing bowl or container, add in winglette, mashed red fermanted beancurd, garlic, sugar and groud white pepper. Mix and make sure all winglette are coated well. Cover, refrigerate and marinate for 2 hours.
2. Preheat oven at 200 degree celcius, line baking tray with aluminium foil or baking paper, arrange marinated winglette in the baking tray and bake for 30 - 40 minutes or until cook. 
3. Serve hot.

Osmanthus Glass Noodle

Originally this dish is known as Osmanthus Shark Fin. It always appear as one of the Chinese four season dish back home (the staple of Chinese four season I guess) and  is very much loved by everyone. However, I named mine as Osmanthus Glass Noodle because I replaces the expensive shark fin with delicious glass noodle, therefore, 'Say no to shark fin'. Before I forget, it is name after Osmanthus plant because of the fried eggs use in the dish. The scramble yellow egg assembles the tiny flower of Osmanthus plant.

Glass noodle is not an easy stuff to handle. It is very important to make sure the glass noodle is not over cooked because it will become very soggy and lost its jelly-like texture. It will make your whole dish not presentable too. So, if your noodle comes out relatively dry, not too oil or wet then you have cook it well.

Ingredients:

• 100g glass noodle, soak in cold water until soft and cut to about 5- 6 cm
• 2 handful or more beansprout, blanched 1 minutes (Initially I use 1 handful of bean sprout but it's way too little. You can see in the picture)
• 1 - 2 stalks spring onion, cut to 1 inch each (the green parts only)
• 150g sliced ham
• 4 eggs
• 1 cup stock (I use homemade dried scallop stock. You can use any other stock you have in hand)
• 1 tsp salt or to taste
• 1 tsp light soy sauce for first 2 eggs and 1 tsp light soy sauce for glass noodle
• pepper to taste
• 2 tbsp peanut / vegetable oil

Method:-

1. Break first 2 eggs in a bowl. Season with soy sauce and pepper and lightly beaten the eggs. Heat wok at medium heat and add about 1/2 tbsp oil, lower the heat to low and pour in the lightly beaten eggs immediately. Quickly scramble with chopstick in circular motion. Remove and set aside.
2. In the same wok, heat the remaining oil at medium heat, stir in ham and fry until fragrant. Add in glass noodle and fry for about 30 seconds before you slowly add in stock, salt, soy sauce and a dash of pepper. Mix it well and let it simmer for less than a minute to allow the glass noodle to absorb the flavours. Meanwhile break the remaining eggs into a bowl and lightly beaten. 
3. Continue stir fry until the glass noodle is a little dry. Then, add the remaining beaten eggs. Continue stir frying and make sure the eggs are cooked and the glass noodle mixture is nearly dry. Adjust taste if needed.
4. Add bean sprout, spring onion and scrambled eggs and fry for another 30 seconds. 
5. Serve hot.

Salted Egg Yolk Beancurd/Tofu

I am sure you have tasted Salted Egg Yolk Prawn and Salted Egg Yolk Crab before but I am not if you ever tried Salted Egg Yolk Tofu before. I have not. But I am sure this dish is widely available in restaurants over in Malaysia. Since I still have a box of tofu left sitting in the fridge I decided to cook salted egg yolk tofu for dinner.

Ingredients:-

For Tofu

• 1 box firm tofu, cut to 12 pieces
• 1/2 cup cornflour
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 2 salted egg white

For sauce

• 25g butter
• 1 red chilli, sliced
• 20 pieces / 1 strand curry leaves OR 10 pieces basil leaves (it's optional but those leaves will add fragrant to this dish)
• 2 cooked salted egg yolk, steamed and mashed
• 1/4 cup milk
• 1 tsp sugar and 1/8 tsp to sprinkle over
• 1/2 tsp salt or to taste

Methods:

1. Drain and cut tofu. Use paper towel to drain tofu pieces further.
2. Separate salted egg white and egg yolk in 2 different bowl. Set the salted egg white aside and put salted egg yolk in steamer to steam until cook. About 5 - 6 minutes. Once cook, mash and set aside.
3. In another bowl combine cornflour, pepper and salt. Mix well. 
4. Dip tofu pieces into salted egg white then coat with cornflour mixture and pan fry in heated oil. Fry till both side is lightly brown. Drain oil with paper towel and set aside.
5. Remove the frying oil for wok/pan you are using. Melt in butter, once the butter melted add in curry leaves, stir for 30 seconds and then add in chillies. Stir fru until fragrant. Add in mashed salted egg yolk and milk. 
6. Stir rapidly in circular motion till mix well and then add salt and sugar. Mix well.
7. Add the pan fried tofu and coat well in the mixture. Off heat. Sprinkle some sugar before dish out.

Steamed Egg and Minced Pork

This is one favourite and famous dish at home. This is the type of food when my mom and grandma are too busy to cook. I use to eat this dish with plan congee when i was a kid. I kinda over cook this dish therefore it doesn't look very appealing, however, don't judge a book by its cover, it is delicious!!!

I should have garnish them..

did i mention garnish?

Ingredients:

• 50g mince pork (you can substitute with mince chicken, or sliced mushroom)
• 2 eggs
• 200ml water
• 1 tbsp light soy sauce
• 1/2 tsp sesame oil
• a dash of white pepper
• a dash of salt

Method:

1. Marinate mince pork with some salt and pepper.
2. Flatten mince meat mixture to cover bottom of steaming dish.
3. In another bowl, lightly whisk egg, water, soy sauce, sesame oil, salt and pepper.
4. Slowly pour on the flatten meat. Skim of bubbles.
5. Place steaming dish in a steamer with rapidly boiling water and steam at medium high heat for 10 minutes. Off heat, let the egg custard sit for 5 minutes.
6. Serve hot.

Italian Herbs Gold Parcel a.k.a Italian Herbs Fried Rice in Omelette

This is a simple, quick and aromatic fried rice. It is suitable for lunch, dinner or anytime when you feel like having something simple, quick and satisfying. Instead of adding egg to the fried rice I decided to fried it and use it to wrap the rice. But if you are in hurry, feel free to just add them into the rice. The tricky part here is when dried herbs are added into onion mixture because it has tendency to burn easily therefore constant stirring is highly crucial.

Italian Herbs or also known as dried mixed herbs is my favourite ingredients. It can easily add flavours to any food. This dried herbs usually consist of parsley, rosemary, basil, marjoram, thyme and coriander.

Oh this just suddenly cross into my mind. If you are Malaysian you should know what is nasi kerabu.. So, this maybe the Italian version of nasi kerabu... keke... ohh.. pardon me.. I miss nasi kerabu so much lately..

Ingredients:-

• Cook rice enough for 2 (try not to use fresh cook rice)
• 4 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 red chilly, chopped (optional)
• 1 red onion, thinly sliced
• 10 small prawns/shrimps or thinly slice chicken, beef or pork
• 1 1/2 tbsp dried mix herbs
• 1/2 tsp ground pepper (black or white, it doesn't matter)
• 1 tsp thick/dark soy sauce
• 2 tbsp oil for fried rice & 2 tbsp oil for omelette
• 2 eggs
• salt to taste

Method:-

1. Heat up oil in wok or pan at medium heat. Saute garlic, shallots and chilly till fragrant. Add in shrimps or any meat you use and red onion. Stir fry until shrimp or meat turn colour, then add in dried herbs (see tips) stir fry till fragrant. 
2. Add in rice, mix well, add in pepper and salt. On high heat, incorporate all the ingredients into rice. 
3. Add in thick/dark soy sauce into rice mixture and stir fry till well mixed. Place in a large bowl.
4. Gold parcel/Omelette: heat oil, whisk 2 eggs with a pinch of salt, pour egg mixture into pan/wok, cook, tilting pan/wok over low heat until almost set (try to make a large and thin omelet). 

• There are 3 ways to wrap the fried rice with omelet.(FIRST): make a large and thin omelet, place on serving plate, scoop fried rice onto omelet and wrap like a parcel. Using this method, you will need to flip the omelette to cook both side ; (SECOND): when the omelette is almost set, spoon fried rice into the centre of omelette, fold four sides of the omelette over the enclose filling. Press omelette firmly, turn carefully to brown the other side. Place on serving plate; (THIRD): mould the fried rice with a bowl, remove the bowl, slide omelette carefully over the rice, tuck the access under the rice.

     5. Serve the gold parcel as it is or cut a 'X' on the parcel to show the fried rice inside.

TIPS:

• Rub herbs between you finger or hand to release its full flavour before adding into the wok or pan.

.......And... I am submitting this recipe to Festive Rice by TorviewToronto.........

 

Japanese Egg Beancurd

Remember what I said about I am trying to avoid deepfrying japanese egg beancurd? well, this recipe is not about deep frying, but shallow fry with some gravy.






Ingredients:

• 1 tube japanese egg beancurd, slice about 1 cm each, coat with the mixture of 1/8 cup cornstarch, 1 tbsp plain flour, 1/4 tsp salt and a dash of pepper.
• 3 cm salted fish, cut to smaller pieces
• 1 inch ginger, finely slice
• 2 cloves garlic, finely chopped
• 1/2 tbsp chinese cooking wine
• 1/2 tbsp soy sauce
• 1 tsp oyster sauce
• 1/2 cup water
• 2 tsp cornflour + 1 tsp water
• 2 tbsp cooking oil
• 1 stalk spring onion, green parts only, slice diagonally 1 cm each

Method:

1. Heat oil in wok or pan at medium heat. Shallow fry the japanese egg beancurd till light brown. Remove, set aside and keep warm.
2. In the same wok or pan with the remaining oil, fry salted fish. Remove and set aside.
3. Using the same wok or pan and remaining oil again, saute ginger and garlic until fragrant. Add in chinese wine, soy sauce, oyster sauce and water. Bring to boil. Then stir in cornflour mixture. Bring to boil again.
4. Off the heat, add in fried salted fish and briefly stir. Pour gravy in to wok or pan over the fried japanese beancurd. Sprinkle some spring onion on top. 

Update 2/09/2010: Cheah from No-Frills recipe highlighted to me through email saying that I actually type 'beancurb' instead of 'beancurd'. Thanks a lot Cheah and sorry for the confusion everyone. 

TIPS:

• Try to fry the beancurd as soon as you sprinkle them with the flour mixture 

Steam Japanese Beancurd with Fish Slices and Mince Chicken

This is a healthy and delicious dish. I have always love Japanese beancurd and fish but if you notice I have very limited post on either Japanese beancurd or fish. I just could find suitable recipe for fish and beancurd and of course i have always trying to avoid deep frying Japanese beancurd so i may only left with steaming them because as we all know Japanese beancurd is soft and delicate, the only way from them to stand for stew is to deep fry them first. Then the fish. Besides finding them a bit pricey here I just don't know what to do to them besides frying, steam and grilling. So, if you have any recipes for Japanese tofu and/or fish please do let me know.

Ingredients:-

• 1 tube Japanese Egg Beancurd, cut to 1cm thick
• about 150g fish fillet, sliced
• 50g minced chicken or pork
• 2 dried chinese mushroom, soaken in hot water for 30 minutes, remove stem and thinly slice
• 1 stalk spring onion, cut about 1.5cm each

    Marinate (A)

• Pinch of salt
• Dash of pepper
• 1/2 tsp sesame oil
• 1/2 tsp chinese cooking wine (optional)

   Marinate (B)

• 1/4 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp light soy sauce
• 1/2 tsp cornflour

   For sauce

• 1 tbsp oil
• 1/2 tsp sesame oil
• 1/2 shallot, finely slice
• 1 tbsp ginger, finely slice
• 1 clove garlic, finely chopped
• 1 tsp oyster sauce
• 1 tsp light soy sauce
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp sugar
• 1/2 cup water (I use the water mushroom soaking)

Method:

1. Lightly season beancurd with marinate (A) in a heatproof dish or dish that you intend to put in steamer.
2. Marinate minced chicken and mushroom with marinate (B).
3. Heat oil and sesame oil in a wok. Saute shallot, ginger and garlic until fragrant. Add in mince chicken and mushroom. Stir. Add oyster sauce, light soy sauce, salt, pepper and sugar. Mix well. Then, add 1/2 cup liquid. Let it boil. 
4. Arrange fish slices over the beancurd and pour chicken and mushroom mixture around the sides of the beancurb. 
5. Place beancurd in a steamer over rapidly boiling water. Steam for 12 - 15 minutes. Sprinkle with chopped spring onion before serving.

Stir Fry Tomato and Egg

Simple, delicious, appetizing and quick to prepare.

Ingredients:

• 2 Tomatoes, cut into thin wedges
• 4 Eggs, lightly beaten
• 1 tsp Sugar
• 1 tsp Tomato paste or 1 tbsp Tomato Ketchup
• Salt and Pepper to taste
• 2 tbsp oil

Methods:

1. Heat 1 tbsp oil in pan or wok. When the oil is hot, add eggs and scramble. Remove and set aside.
2. In the same pan or wok, heat remaining oil, add the tomoatoes. Then sprinkle salt, pepper, sugar and tomato paste or ketchup. Stir fry for 2 - 3 minutes.
3. Add scramble eggs to the tomatoes, toss everything together for 30 seconds.
4. Remove and serve hot.

Egg

Braised Pork Belly with Salted Fish and Tofu

This is a beautiful dish. The pork belly and tofu just melt in your mouth. I get this recipe from Lily's Wai Sek Hong and added some of my own touch. You should try this too.

Ingredients:-

• 1 tbsp cooking oil
• 400g pork belly, cut 1/2 inch pieces
• 1/4 salted mackerel fish (any type of salted fish will do), cut to smaller pieces
• 2 shallots or 1 french shallot, finely diced
• 5 cloves garlic, finely diced
• 1/2 cup chinese cooking wine
• 1/2 tbsp light soy sauce
• 1 1/2 tbsp dark soy sauce
• 1/2 tsp sugar
• pepper
• 2 cup water
• 1 box firm tofu, cut into 12 pieces
• 1/2 tsp sesame oil

Let's start cooking:

1. Using a wok or pan, heat up oil and fry salted fish until fragrent or light brown. Set aside.
2. In the same wok, at medium high heat, add in shallots, fry for a few seconds before you stir in garlic. Fry until fragrant and light brown. Constantly stir them aroound because you don't want them to get burn too quickly.
3. Now, add in pork belly, mix well and pour in wine. Stir well and cook until the wine reduced.
4. Then, add in light soy sauce, dark soy sauce, sugar and pepper. Mix well before you pour in water. Reduce heat and simmer pork belly for 30-45 minutes with lids on. Check constantly and pour in more liquid if it dries up before the pork belly tenders.
5. Add in tofu, fried salted fish and sesame oil. Try to soak tofu in gravy as much as possible. Simmer for another 5 - 10 minutes still with lids on. Turn off heat and let it rest for another 5 minutes or more so that the tofu can soak up the taste.
6. Then, serves hot.

Tuna Omelette

Ingredients:-

• 1 can tuna flakes (95g), drained
• 3 eggs
• 1 - 2 tsp fish sauce (depends on how much you like fish sauce)
• 2 cloves garlic, finely mince
• 1/3 brown onion, diced small
• 2 tbsp butter
• salt and pepper to taste

Methods:-

1. Set pan in medium low heat and add in butter.
2. Once butter melted stir in garlic and onion. Gently fry garlic and onion until lightly brown and pour in drain tuna flakes. Saute for a minute or 2, then remove from heat to cool.
3. While waiting for tuna saute to cool, beat eggs with salt, pepper and fish sauce. Then, mix in cooled saute tuna mixture.Mix well.
4. Wipe the pan clean, put egg rings on the pan and heat up butter in the rings at low heat. When the butter melted pour in egg mixture and fry as usual. (You can pour the entire egg mixture if you don't want to use egg rings).

 TIPS:-

• Add more tuna if you prefer more tuna in you omelette
• Make one omelette first to taste, then adjust seasoning to suit your taste