Ingredients
Marinade for a minimum of 30mins or overnite
• 500g Mince Pork
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• 2-3 Large Onions (diced)
• 1 Egg (Beaten)
• 3 tsp Cornflour
• 3 Chillies (sliced (optional))
• A bunch of Chives (chop finely)
• A bunch of Corriander (chop finely)
Additional Ingredients
• Several hamburger bread
• Some butter (to spread over bread before toasting on a pan)
• 1 tbsp oil
• 1-2 tomatoes (slice)
• Some Lettuce (slice into match stick size)
• 2-3 pieces of paper towel
Method of Cooking
1. Marinade mince pork, oyster sauce, sesame oil, diced onions, beaten egg, cornflour, chillies (optional), chives and corriander for a minimum of 30mins or more
2. Place oil in a flat pan along with some mince pork
3. Fry until golden brown and remove from heat and set aside on some paper towel
4. Spread butter over hamburger bread before placing into a pan
5. Fry till golden brown and remove from heat
6. Put everything together and serve
Ingredients
• 1 piece of Thick Lebanese or Turkish bread
• 1-2 tbsp Oil
• 4-5 cloves of Garlic (mince)
• 1-2 tbsp Salt
• Tasty Cheese (enough to cover the entire bread)
• Ingredients of your choice
Method of Cooking
1. Mix oil and garlic in a small bowl and spread it over Lebanese or Turkish bread
2. Spinkle salt over over Lebanese or Turkish bread
3. Place the ingredients of your choice along with cheese over Lebanese or Turkish bread
4. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 15-20mins maximum or until cheese turns brown.
5. Remove from heat and serve
Ingredients
• 1 piece of Thick Lebanese or Turkish bread
• 1-2 tbsp of Butter
• 1-2 tbsp Oil
• 4-5 cloves of Garlic (mince)
• 1-2 tbsp Salt
Method of Cooking
1. Spread butter over Lebanese or Turkish bread
2. Mix oil and garlic in a small bowl and spread it over Lebanese or Turkish bread
3. Spinkle salt over over Lebanese or Turkish bread
4. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 10-15mins maximum or until fragrant.
5. Remove from heat and serve
Ingredients
Marinade for a minimum of 30mins
• 1kg Shoulder Pork (clean and set aside to dry)
• 5-6 tbsp Chinese Five Spice
• 3-4 tbsp Oil
• 5-6 tbsp Salt
• A bowl of water
Method of Cooking
1. Rub oil all over shoulder pork.
2. Do the same with the Chinese Five Spice and Salt
3. Rub more salt on the shoulder pork's skin
4. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 30mins maximum.
5. Place a bowl of water in the oven to ensure pork do not dry out
6. Remove from heat and serve with garlic chilli dipping sauce (recipe under Hainanese Chicken Rice)
Ingredients
Chicken
• 1kg Chicken pieces
• 1 big pot of boiling water
• 2-3 tbsp of Salt
Method of Cooking
1. Bring the water to boiling point. Then, add salt and chicken pieces.
2. Stir occasionally and leave to cook for 15mins
3. Remove some chicken stock (as substitute to normal water to cook the rice)
4. Turn off heat and do not open cover.
5. Leave for 1-11/2 hours
6. Re-heat the chicken. Bring to boiling point
7. Remove chicken from stock and serve with rice and some slice cucumber
Ingredients
Rice
• 3 cups of Rice (rinse)
• Substitute tap water for chicken stock above
• 1x Thumb size Ginger (remove skin and slice)
• 1x Thumb size Butter
• 1 Large Onion (blended)
• A little Oil
Method of Cooking
1. Place oil, onions and ginger in a wok. Fry till fragrant or until onions are soft
2. Add to rice cover in chicken stock and place in the rice cooker to cook
3. Once rice is cooked, add in butter and stir
Ingredients
Garlic Chilli Dipping Sauce
• 10 Fresh Red Chillies
• 1x Thumb size Ginger (remove skin and slice)
• 4 Cloves of Garlic
• 1/4 tsp Salt
• 1-2 cups of White Vinegar
Method of Cooking
1. Place all ingredients in an electric blender
2. Adjust seasoning by adding salt and sugar to taste
3. Use immediately or place in a sealed jar until required
4. Keep this in the fridge
Ingredients
Ginger Dipping Sauce - Optional
• 1 Large Ginger (remove skin and blended)
• 1 Large Onions (blended)
• 1-2 tbsp Oil
Method of Cooking
1. Place all ingredients in an wok and fry till fragrant or until onions are soft
2. Remove from heat and place in a bowl
3. Place bowl in the rice cooker to steam
4. Once rice is cooked, remove bowl and set aside to serve later together with chicken and rice
Ingredients
Marinade for a minimum of 30mins or overnite
• 1kg Chicken
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• 2x Lemon (Squeeze for juice)
• 2-3 tbsp Honey
• 2-3 tsp Cornflour (mix with alittle cold water in a bowl)
Method of Cooking
1. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 30mins maximum.
2. Remove from heat
3. Drain gravy into a sauce pan and add cornflour
4. Once gravy thickens, pour back into chicken and serve
Ingredients
Marinade for a minimum of 30mins or overnite
• 500g Mince Pork
• 1x Cooked Mud Crab (removed from shells)
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• Pinch of White pepper
• 2-3 tsp Cornflour
• A little water
• Water chestnut (diced into cubes)
Method of Cooking
1. Clean Mud crab and place in boiling water for a maximum of 10mins or until turned Orange
2. Remove crab meat from shells and place in marinade above
3. Roll into balls and place on a plate with alittle water
4. Steam over boil water for 30mins maximum.
5. Remove from heat and serve
Ingredients
Marinade for a minimum of 30mins
• Any seasonal vegetables
• 3-4 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• Pinch of White pepper
• A tad bit of water
Method of Cooking
1. Steam over boil water for 5mins maximum or in a microwave for 5mins maximum.
2. Remove from heat and serve
Ingredients
• 3x Eggs (Whisk or Beaten)
• 3-4 tbsp Sesame oil
• Fresh Prawns (marinade with 1tbsp sugar separately for minimum 30mins prior to adding into the beaten eggs)
• Fresh Chives sliced thinly
• Hot Water (enough that you can still see dark yellow)
Method of Cooking
1. Place all ingredients in a bowl
2. Steam over boil water for 15mins maximum.
3. Remove from heat and serve
Ingredients
Marinade for a minimum of 30mins or overnite
• 1kg Pork Spare Ribs
• 1 tbsp Oyster sauce
• 2-3 tbsp Soya Bean Paste
• 2-3 tbsp Plum sauce
• 2-3 tsp Cornflour
Method of Cooking
1. Steam over boil water for 30mins maximum.
2. Remove from heat and serve
Ingredients
Marinade for a minimum of 30mins or overnite
• 500g Mince Pork
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• A small piece of Salty fish (diced)
• Pinch of White pepper
• A thumb size Ginger (Slice length wise thinly)
• 2-3 tsp Cornflour
Method of Cooking
1. Steam over boil water for 30mins maximum.
2. Remove from heat and serve
Ingredients
Marinade for a minimum of 30mins or overnite
• 1kg Chicken
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• 5-6 pieces of dried Chinese Mushrooms or dried Fungus
• Pinch of White pepper
• A thumb size Ginger (Slice length wise thinly)
• 3-4 tbsp Chinese White wine (pour over mixture once cooked)
• 2-3 tsp Cornflour
Method of Cooking
1. Steam over boil water for 30mins maximum.
2. Remove from heat and serve
Satay Marinade overnite
• 1kg Chicken with skin on - remove from bones and dice into cubes
• 2 tbps Wong Keung flour (tumeric powder)
• 1 tbps fennel powder
• Cintan manis
• 1 tbsp Coriander powder
• 1 cup sugar
• 1 tsp salt
Method of Cooking
1. Microwave 1 piece and test the flavour before placing them into wooden skewers.
2. Place into BBQ grill until golden brown and serve with satay sauce
Satay Sauce
• 1 whole onion
• 1 whole garlic
• 1 piece of ginger
• ½ bowl meat curry powder
• 1 bowl water
• ½ kg peanut (toasted and blend)
• 2 tbps tomato sauce
• 3 tbps oil
• 3 tbps tamarind juice
Method of Cooking
1. Blend onion, garlic, curry powder, water, tomato sauce & tamarind juice together.
2. Cook the mixture with oil until fragrant.
3. Then add peanuts.
4. Cook until soft.
Ingredients
• Spare ribs
• A pot of boiling water
• 2-3 tbsp Black vinegar
• 2-3 tbsp Cornstarch (mix in cold water and set aside)
• 1 packet of Thick noodles
• Some Bean sprout (wash, drain and set aside)
Method of Cooking
1. Place spare ribs in a pot of boiling water and leave to boil for 30mins in a low heat.
2. Add in black vinegar and cornstarch
3. Once thicken add in bean sprout.
4. Remove from heat and pour on top of noodles
Ingredients
• 5x or so Fish balls - slice in half
• 5x or so Tofu fish balls (optional)
• 1x Fish cake (slice - optional)
• 1x thumb size Mince Ginger
• 1 tbsp Mince Garlic
• 4-5 large bowls of boil water
• Salt to taste
• 12x Fresh prawns (marinate in 1 tbsp of sugar for 30mins)
• 6x tbsp Cornstarch - mix in a bowl of cold water
• 1 packet of Hor Fun or Fried noodles
• 3-4 bunches of Kai Lan or Pak Choi or Lettuce (clean and cut)
• 2-3 Eggs (beaten in a bowl)
• 1 Chinese Black Vinegar
• 2-3 tsp of Chicken stock
Method of Cooking
1. Soak Hor Fun in water for approx 5mins or so (if you have fried noodles, once sauce is cooked, pour on top of fried noodles)
2. Drain and fry in oil till slightly brown or burn
3. Remove and place aside
4. Fry ginger and garlic in alittle oil until fragrant.
5. Add in fish balls, tofu fish balls and fish cakes.
6. Fry until brown, then add in boil water.
7. Once boil, add in chicken stock and salt along with cornstarch to thicken
8. Then add in beaten eggs, vegetables and turn off fire
9. After several minutes, stir the eggs into the mixture
5. Pour into Hor Fun or Fried noodles into a bowl along with sauce and serve
Ingredients
• Bitter Gourd – remove seeds, fluff & slice. Then marinade with salt for 10mins or so before rinsing in water
• 1kg Chicken pieces
• Minced Salted Soya Bean paste
• 1 tsp Mince Garlic
• 1-2 tbsp Soya sauce
• 1-2 tbsp Thick Black soya sauce
• 1-2 tsp Cornstarch (mix in cold water & set aside)
• 1-2 tbsp Oyster sauce or sugar
Method of Cooking
1. Fry garlic and salted soya bean paste until fragrant.
2. Add in chicken, soya sauce, thick black soya sauce and oyster sauce or sugar into the wok.
3. Cover and leave for 30mins
4. Pour in cornstarch to thicken and serve
Ingredients
• 3-4 Aubergines – wash and leave as whole
• Oil for frying
• 3x Fresh Chillies - slice into strips
• 1x lemon - Squeeze for juice
• 1x Onions - slice into strips
• 1-2 tsp Soya Sauce
• 1-2 tsp Fish Sauce
Method of Cooking
1. Boil some Aubergines in water until skin colour changed
2. Remove skin and place aside
3. Fry some onions and chillies together and set aside
4. Add soya sauce, fish sauce, lemon juice and fried onions and chillies onto Aubergines.
Ingredients
• 1kg Shoulder Pork
• 1tsp Mince Garlic
• 3-4 cloves Star anis,
• 1-2 Cinnammon sticks
• 2-3 tbsp Dark Soya sauce
• 3-4 tbsp Oyster sauce
• 1-2 tbsp Sugar
• 5-6 Hard boil eggs
• Corn flour (optional to thicken sauce)
Method of Cooking
1. Place shoulder pork, garlic, star anis, cinnamon stick and sugar in a wok or pot and fry till fragrant.
2. When pork turns brown add in dark soya sauce and oyster sauce; add in some water to simmer and covered for about 10 minutes.
3. Add in hard boiled eggs and simmer further until pork is soft and tender.
4. If too much water thicken with corn flour.
Ingredients
Marinate for 30 mins
• 2 tsp soy sauce
• 1 tsp lime rind
• 1 tbsp sherry
• 1 pinch caster sugar
• 2 cloves garlic crushed
• 2 tsp chopped coriander
• ¼ inch ginger grated
• 2 onions small – finely chopped
Frying
• Oil for frying
• 250g bread crumbs
• 1 tbs sesame seeds
Garnishing
• Fresh coriander for garnishing
1. Mix breadcrumbs & sesame seeds. Use this to coat the prawns
2. Deep fry the prawns for 2-3mins or until golden brown
3. Serve with sweet chilli sauce & mayonnaise
Ingredients
Marinate
• 1kg chicken pieces
• 100gm shallots
• 1 thumb ginger (minced)
• 1 tbsp curry powder
• 1 tsp sugar
• 1 tbsp coriander leaves (chopped)
• 1 tsp coriander powder
• 1 tbsp lime juice
• 11/2 tsp pepper
• 1 tsp salt
Method of Cooking
Mix all ingredients with chicken & marinate for 4-5hrs or overnite. Remove coriander leaves before frying
Ingredients
Marinate Overnite
• 1 tbp Mince Ginger
• 1 tbp Mince Garlic
• 3x Fresh Chillies - Mince
• 1kg Chicken
• 1x Lemon -Squeeze for juice
Mix into Marinate Before Frying
• 1-2 tsp Cumin powder
• 1 tsp Salt
Roll with Bread crumbs before fry
Ingredients
• 1kg Pork belly meat – cut into strips
• 2-4tbs sugar
• 2tbs honey
• 2tbs rose wine or chinese cooking wine
Method of Cooking
1. Mix everything and marinate for a minimum of 1/2 hour or overnite.
2. Bake for 1hr in a 180 degree oven (or 160 degree in a fan force oven). Make sure to turn it occasionally
3. Once cooked, grill for awhile for extra flavour