Stir Fry Fennel Beef Slice with Oyster Mushroom

Ingredients : Slice beef with some fat - marinate with soya sauce, sugar, garlic bits, sesame oil,
cornflour
Oyster Mushroom- tear into smaller pieces
Sliced onions
Sliced chilli
Sliced celery
Fennel Seeds

Method :
1) In a dry wok, fry the fennel seeds till fragrant - cooled and grind

2) In a hot oiled wok, quickly stir fry the beef- dish out

3) Heat up some oil , fry the sliced onions, chilli , fennel - put back the beef and add mushroom

4) Add in sauce ( mix soya sauce, sugar, sesame seed oil, cornflour, water)

5) dish

Sesame Seed Fish

Ingredients :
White fish - cut into thick strips and marinate
chinese wine, salt, pepper, egg white (marinate at least 15min)

Method :
In a plate, line with 2 pieces of kitchen tissue - mix plain flour with raw sesame seeds, pepper,
salt, a little chicken powder.
drop some fish strips, holding 2 sides of the
kitchen tissue, toss and turn to coat the fish with
the mixture.
Fry low fire till crispy.
Note :
fish strips can be replace by chicken breast strip
can serve with fruit salad - mix any canned fruits with 1 cube japanese cucumber,
mayonnaise and sweetened milk.

Old Fashioned Fried Bee Hoon

ingredients :

shredded pumpkin
mei hua rou - minced or shredded
dried shrimp - rinsed and soaked a while
dried mushroom - rinsed, soaked and shred
cabbage - shredded but not too fine
shallots - shred
bee hoon - soak for 10 mins and cut
lard

method :

1. use more oil to fry shallots till golden brown - dish out shallots set aside/ scoop up some oil
2. with remaining oil, ( can add some lard ) add dried shrimp - fry till fragrant
3. Next add pork, mushroom, pumpkin and cabbage.
4. add enough chicken stock to cook the ingredients. cook till boiling
5. add seasoning - soya sauce, pepper
6. add in bee hoon.
7. use wok cover to cook bee hoon for a while ( bee hoon will be more springy ) - slow fire
8. can serve with some shredded eggs/ belancan chilli.
2.

Braised Salmon Belly

ingredients :
salmon belly with no skin n bones -
marinate with pepper, chicken powder - a little water, oyster sauce, dust with potato starch
egg tofu
broad beans - just blanch in boiling water and a bit of salt

method :
1) heat oil in wok, use a bit more oil. Fry salmon in small fire. Swirl salmon around in wok
no need to fully cook fish. Just fry till golden - dish out n set aside

2) use remaining oil, add ginger and garlic slice. Turn to small fire. Add 2 tbsp soya sauce,
1 tbsp oyster sauce, 1 tbsp shao xing wine. Cook till thicken.
add a bit water. ( water just enough to cover the fish), add pepper, chicken powder.
add potato starch solution to thicken.

3) pour above solution to salmon belly on a plate.

4) steam salmon for 5 mins.
5) steam egg togu for 2 mins

6) separately, fry some shitake mushroom with broad bean with some oil and a little
chicken powder

7) to present the dish, put the veggy on a plate. Top with steam egg tofu. Slide the salmon
belly with sauce on top of steam egg tofu and serve immediately.

Curry Powder Chicken wing & potato

chicken wing - preferably marinated overnite with oyster sauce, pepper
potato - cut into cubes
cut onions
curry powder

1. Heat wok , stir fry the chicken wing until golden brown, and add onions,
     fry till fragrant , add in potato

2. Add curry powder , sugar, salt, water

Prawn Pumpkin in Coconut

Ingredients
500g medium or large size tiger prawns
500g pumpkin, cut into cubes
1 large onion, blend
1 garlic, blend
2 fresh chillies, blend
1 tsp tumeric powder
1 stalk lemongrass, bruised
200ml coconut milk
1 - 2 cups of water
a bit of cooking oil
salt to taste

How To:
1 Blend the onion, garlic and chillies in a food processor.
2 Clean prawns, trim whiskers and cut pumpkins into cubes.
3 In a pot, heat a bit of cooking oil. Fry the blended ingredients, tumeric powder
and lemongrass. Fry till fragrant.
4 Add coconut milk and 1 cup of water. Bring to simmer
5 Add the cube pumpkins and cook for a few minutes till pumpkins are just soft.
6 Add the prawns in, if gravy is too thick you may like to add a bit more water.
Bring gravy to a simmer making sure prawns are well cooked.
7 Add salt to taste. Serve hot with steam rice .

Black Pepper Crab

Black Pepper Crab

ingredients
best is sri lanka mud crabs
2 tlb sp butter
2 shallots - thinly sliced
2 cloves garlic - finely chopped
a bit of ginger - pounded
1 tlb sp salted soya beans - mashed
2 tlb sp dried prawns - roasted n ground
2 tbsp black pepper - ground coarsely
1 tlb sp white pepper
1/2 cup curry leaves
10 red bird's eye chilli
2 tlb sp black soya sauce
3 tbsp sugar
2 tlb sp oyster sauce
optional - deep fry some pepper corns n gound a bit
spring onion for garnish

method
1. Coat crabs with corn flour n black pepper
2. Deep fry till 3/4 cook n drain
3. Heat work , melt butter - fry garlic, shallots, ginger
4. Stir in salted soya beans, dried prawns, black pepper, curry leaves & chillies
5. Saltate till fragrant, add crab, stir again & add a bit of water if its too dry.
6. Cover wok for a while. Cook 5-10 mins tilld done.