MINCED PORK WTH EGG PLANT

Minced Pork with Egg Plant

Ingredients:
1 large Egg Plant
200gm Minced Pork
1 tbsp light soy sauce
1 tsp sesame oil
Dash of pepper
2 cloves of chopped garlics
Oil for frying

Sauce:
1/4 tsp dark soy sauce
3 tbsp water
1/2 tsp corn flour
Oil for frying

Method:
1. Marinade minced pork with light soy sauce, sesame oil and pepper for 30mins.
2.Wash and cut egg plant into smaller pieces.
3. Heat up a wok/pan, add in sufficient oil to fry the egg plant for about 5 mins. Dish up and drain, set aside.
4. Add 1tbsp oil in a pan, fragrant the chopped garlics. Add in the marinated minced pork. Stir fry the minced pork till almost cooked. Add in the egg plant. Add 1/4 tsp of dark soy sauce into 3 tbsp water and corn flour, mix well and pour the sauce over the egg plant.
5. Simmer for 3 mins till the sauce taken.
6. Dish up immediately and serve hot.

AIR-FRIED CHICKEN WINGS

Ingredients:

10 pieces Whole Chicken Wings

Seasoning:
1 thumb size grated ginger
6 cloves crushed garlics
2 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Sesame Oil
1 tbsp Cooking Wine
Dash of pepper

For coating:
3 tbsp Self Raising flour
1 tbsp Rice Flour

Method:
1. Marinate chicken wings for 4hours or overnight.
2. Remove chicken wings 30mins before cooking.
3. Add in self raising flour and rice flour into the chicken wings.  Ensure each wings are well coated with the flour.
4. Place the chicken wings on a grill pan, spray each wings with oil and air-fry at 180degs for 10mins, turn over the wings and air-fry for 6 to 8 mins or until the wings are brown and cooked.
5. Serve hot and enjoy

SPICY RENDANG GYOZA

Ingredients:
- 10 Pieces of CP Chicken Gyoza
- 1 tbsp Cooking Oil
- 1 tbsp Rendang Premix Paste
- 50ml Water
- Curry Leaves

Method:

1. In a pan, lay CP Chicken Gyoza neatly. Add 1tbsp cooking oil.
2. Cook gyoza for 2 mins, add in 50ml water. Cook the gyoza till cooked and a little crispy at the side. Dish up.
3. In the same pan, with the left over oil, add in 1tbsp rendang premix paste, stir fry till the paste is fragrant. Add in the cooked gyoza and curry leaves.
4. Stir in the gyoza to well coated with the rendang paste and the fragrant of curry leaves.
5. Dish up and enjoy.

LO MAI GAI 糯米鸡 (STEAMED GLUTINOUS RICE WITH CHICKEN)

Ingredients:

- 200gm Glutinous Rice
- 2 Pieces Chicken Drumsticks - deboned and cut to smaller pieces
- 10 Pieces Shiitake Mushrooms - soaked
- 1 Piece Chinese Sausage - removed wax and sliced
- 6 Pieces Shallots - chopped
5 Pieces of Disposable Aluminium Glutinous Rice cases

Seasoning for Rice:
1 tbsp light Sauce
1 tsp Oyster Sauce
1/4 tsp Dark Sauce
Dash of pepper

Seasoning for Chicken
1 tbsp Oyster Sauce
1/2 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Dark Soy Sauce
1 thumb size ginger - chopped
** (Marinate the chicken for 2hours)

Method:
1. Rinse and soak glutinous rice for an hour, drain.
2. Season drained glutinous rice  thoroughly.
3. In a heated wok, add in some oil, fry shallots till aromatic. Add in the glutinous rice. Stir-fry the seasoned rice evenly till fragrant.
4. Transfer the rice to a steaming dish plate. Add 100ml water into the glutinous rice and steamed over boiling water for 20mins.
5. Lightly brush the aluminium cases with oil. Assemble the chicken, mushroom and chinese sausages onto the cases. Scooped the cooked glutinous rice and top over. With the back of a spoon, even the top and packed tightly.
6. Place the aluminium cases onto a steaming rack. Drizzled one tbsp of water over each case.
7. Steam over medium fire for 20mins.
8. To serve, invert each case of the cooked glutinous rice (lo mai gai) and garnish with spring onion.
9. Enjoy

SPICY FRIED PASTA (MEE GORENG)

Ingredients:
- 300gm San Remo Spaghetti
- 12 pieces Prawns - Remove Shell with tails intact
- 8 pieces Shiitake Mushrooms - slice thinly
- 10 pieces Cherry Tomatoes
- 8 stalks Chinese Chye Sim
- 1 cup Bean Sprouts - wash
- 3 Large Eggs - Beaten
- 4 Cloves of Chopped Garlics
- 2 tbsp OliveOil

Seasoning:
-  1tsp San Remo Conventrato Stir-in Sundried Tomato & Garlic
- 2 tbsp Sambal Chilli
- 1/2 tsp Kecap Manis (sweet soy sauce)
- 1 tbsp Fish Sauce
- 1 tbsp Sriracha
- 1/2 tsp Raw Sugar
pinch of salt

Method:
1. Cook spaghetti in a pot of water, add in pinch of salt. Cook for 12mins or until al dente. Set aside. Reseve the pasta water.
2. Heat up 2tbsp olive oil in a large frying pan.
3. Add in the chopped garlics, fry till fragrant.
4. Add the prawns and stir fry until opaque. Add the sliced  mushrooms and cherry tomatoes. Stir fry until till tender.
5. Season with salt.
6. Push the ingredients to one side and add in the beaten eggs. Scramble the egg until cooked, then mix to combine.
7. Add the chinese chye sim, bean sprouts, cooked spaghetti, sambal chilli, kecap manis, raw sugar, San Remo Conventrato Stir-in Sundried Tomato & Garlic and sriracha. Add in 1/2 cup of the cooked spaghetti water. Tossing evenly with ingredients and sauces until the water is absorbed.
8. Lastly add in fish sauce and stir until all well combined.
9. Serve immediately and enjoy.

PENNE WITH CRAYFISH AND AVOCADO

Ingredients:

250gm San Remo Penne
4 large Crayfish
2 Ripe Avocado - cut into cubes
1 Med size Onion - chopped
12 small Cherry Tomatoes - cut halved
2 tbsp Lemon Juice
Few stalks of Thyme
3 tbsp Olive Oil
Salt and Pepper

Method:
1. Wash and clean Crayfish.
2. Steam the Crayfish for 5 to 8 minutes over a wok of boiling water. Remove shell and dice the crayfish meat.
3. Cut avocado into cubes and mix thoroughly with lemon juice.
4. Bring a pot of water to boil, add salt and penne to cook until al dente, drain.
5. Heat up 3tbsp olive oil in a large skillet, add in chopped onion and cook over medium low fire until translucent. Add in the cherry tomatoes and continue to cook for 3mins to soften and their skins start to wrinkle a little.
6. At this point, fold in crayfish meat and avocado with its lemon juice. Add 1/2 cup of pasta water and continue to cook on low fire.
7. Add penne into the skillet. Add thyme, salt and pepper to taste. Fold the ingredients together until all are well combined and moist.
8. Serve and enjoy.

RED FERMENTED BEAN CURD (NAM-YU) FRIED CHICKEN WINGS

Ingredients:

- 9 Pieces of Whole Chicken Wings

Marinate Seasoning:

-  3 Pieces of Red Fermented Bean Curd
- 2 tbsp Oyster Sauce
- 1 tsp Salt
- 1 tsp Raw Sugar
- 1 tbsp Sesame Oil
- 1 1tbsp Cooking Wine
- 1 Egg
- 1 tbsp Corn Flour
- 3 tbsp Rice Flour
- 6 Cloves of chopped garlics
- 1 thumb size ginger  - chopped

Method:
1. Wash chicken wings clean and rub with some salt. Wash and drain. Pat dry with chicken towel.
2. Place the chicken wings in a big bowl. Add in all the marinate seasoning. Let it sit in the fridge for 4hours or more.
3. Remove chicken wings from fridge 30mins before frying.
4. Heat up a wok/pan. Pour sufficient oil for deep frying.
5. Once oil is hot, add in the chicken wings one at a time. Deep fry until chicken wings are fully cooked and crispy.
6. Drain and serve hot

ONDEH ONDEH PANDAN SWISS ROLL

Ingredients:
(A)
4 eggs yolks
65gm cake flour
26gm coconut oil
30gm pandan juice
Pandan colour (optional)
*** at times, we may not achieve a nice pandan colour from the pandan juice, add a little pandan food colouring into the batter.


(B)
10 pandan leaves
60gm Coconut Milk

(C)
4 egg white
70gm fine sugar

(D)
Filling:
200ml double cream
1/2 tsp coconut oil
1/2 tsp coconut milk

Whip the double cream with coconut oil and coconut milk until thick enough to hold its shape. Refrigerate before use.

130gm fresh shredded coconut
100gm gula melaka
Water - 50g
Pinch of salt

Cook gula melaka and water till  melts and slight boiling. Sieve.
Add in shredded coconut and salt, using very slow fire, stir and cook till your required consistency.

Method:
1. Wash and cut pandan leaves into smaller pieces and blend with coconut milk to extract out the pandan juice. Sieve and set aside.
2. In a bowl, hand whisk egg yolks, add in coconut oil, pandan juice and slowly fold in flour and whisk till smooth, do not over mix.
3. In a separate clean bowl, use a electric whisk, whisk egg white until foamy and slowly add in sugar little by little. Continue to whisk till stiff peak.
4. Fold egg white mixture into egg yolk mixture until incorporated.
5. Pour the mixture into a 10" x 10" prepared baking tin line with parchment. Smooth the top and tap against the table top a few times and bake in a preheated oven temp 170deg for 20mins.
6. Once baked, remove cake from oven and cool for 5mins.
7. Lay a piece of parchment paper over the cake and flip over  and slowly peel off the earlier piece of paper. Allow the cake to cool completely.
8. Once the cake is cool, unroll and spread the filling over the cake and roll the cake up slowly.
9. Chill in the fridge for 30mins before serving.
10. Enjoy☕

** at times, we may not achieve a nice pandan colour after mixing the batter, add a little pandan food colouring into the batter. (Optional)

STEAMED GLUTINOUS RICE

300gm white glutinous rice
10pcs dried scallops- rinse n soak (keep the water)
10 dried mushrooms - wash n soak n diced (keep the water)
100gm dried shrimps - soak
2 med size chinese sausages - slice
3 garlics cloves - chopped

Seasoning:
2tbsp light soy sauce
1tbsp chicken Powder
1 tsp dark say sauce
1 tsp sesame oil
Dash of pepper

Method:

1. Soak glutinous rice for one hour, drain.
2. Soak mushrooms until soften,
drain mushrooms n slice. Keep the remaining water for later use.
3. Soak dried shrimps until soften and drain.
4. Rinse dried scallops, soak and keep the remaining water for later use.
(Do not use too much water to soak. Just enough to cover the dried scallops).
5. Heat up a wok, add about 1tbsp oil, fragrant chopped garlics, than add in dried shrimps, mushrooms, cut chinese sausages and scallops, fry for couple of minutes until the aromatic.
6. Add in the glutinous rice. Fry for a few minutes and add in the seasoning until all evenly coated.
7. Transfer to a shallow plate/tray. Add in the soaked scallops water and sufficient water just enough to cover the rice.
8. Place in a wok with boiling water and steam for 30 to 40 minutes.
9. Garnish with peanuts, fried shallots and spring onions and serve.
10. Enjoy

 *** I used the oil from my fried shallots  to fry all my ingredients n rice. The taste is very much more fragrant.