Chai Buey

IngredientsIngredients:

Leftover meat (roast pig, barbeque pork, duck, or chicken)
6 dried red chilies (soaked with warm water and then cut into pieces)
4 pieces of Assam Gelugor (tamarind skins)
1 cup of tamarind juice
3 teaspoons of taucheo (fermented yellow bean sauce)
5 medium bowls of water
4 stalks of mustard green (cut into pieces)
Salt to taste


Method
In a pot, bring the water to boil. Add the leftover meat and boil for 15 minutes. Add in the dried red chilies, Assam Gelugor, tamarind juice, taucheo (fermented yellow bean sauce), and mustard green and simmer for 45 minutes. Add salt to taste. Serve hot with steamed white rice.

Stir-fried Chicken with Ginger and Scallions

Ingredients:

1 chicken breast (deboned, skinned and cut lengthwise into 2-inch chicken strips)
4 stalks of scallions (cut into 2-inch sections)
2 inches fresh ginger root (sliced into pieces)
3 tablespoons cooking oil (one tablespoon for marinating chicken)
1/2 tablespoon of potato flour or corn flour
1/8 teaspoon sesame oil
1/4 teaspoon of sugar
2 tablespoons oyster sauce
1/2 tablespoon Shaoxing cooking wine
1 dash of white pepper powder
Salt to taste

Method
Method:

Marinate the chicken strips with potato flour or corn flour and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the scallions and stir until thoroughly hot. Add in the chicken strips and continue to stir well. Just when the chicken strips start to cook, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve hot with steamed white rice.

Recipe adapted from Rasa malaysia.

Penang Char Hor Fun

Ingredients:

1/2 pack hor fun or flat rice noodles (32 oz pack)
1/2 pack vermicelli (14 oz pack)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon kecap manis

Toppings:

12 shrimp (peeled and deveined)
12 thin pieces of pork meat
12 bay scallops
12 thin pieces of fish cake
1/2 can chicken broth (14 oz can)
5 stalks chinese mustard green/choy sum (cut into 2-inch length)
1 1/4 cup water
3 cloves garlic (minced)

Starch:

2 tablespoons corn flour
1/4 cup water

Seasoning:

2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste



Method
Method:

Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
Add the chicken broth and 1 1/4 cup of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

Ginger and Scallion Crab

Ingredients:

1 crab (about 1 1/2 - 2 pounds)
2 inches ginger (peeled and sliced into 10-12 pieces)
3 stalks scallion (cut into 2-inch length)
3 tablespoons corn starch (for frying)
1 tablespoon cooking oil
Oil for deep frying

Sauce:

1 tablespoon oyster sauce
2 dashes white pepper powder
1/8 teaspoon sesame oil
1/2 teaspoon sugar
6 tablespoons water
3/4 teaspoon corn starch
1/8 teaspoon fish sauce


Method
Method:

Mix the sauce and set aside.

Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.

Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.

Ikan Panggang/Ikan Bakar

Ingredients:

1/2 - 1 lb of fish fillet

Spice Paste

1 clove garlic
3 shallots
6 dried chillies
1 tablespoon of turmeric powder
1/4 teaspoon of toasted belacan
2 inches of lemon grass (white part only)
1 inch of galangal
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon of oil
1 tablespoon of lemon juice

Tamarind Juice

8 tablespoons of water
Tamarind pulp (size of a small ping pong ball)

Sambal Belacan and Sliced Shallots Condiment

3 red chilies (deseeded)
2 bird's eye chilies (deseeded)
1 teaspoon of toasted belacan
2 shallots (thinly sliced)
1/8 teaspoon of sugar



Method
Method:
1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.
Cook's Notes:
1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.

recipe adapted from Rasa malaysia

Cashew Chicken

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)

Marinate:

1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste


Method
Method:
1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.


Recipe adapted from Rasa malaysia

Braised Bean Curd (Firm Tofu) with Mushrooms

Ingredients
Ingredients:

1 box firm tofu or 1 block bean curd
1/4 pound groud pork
5 shitake mushrooms (soaked in warm water for 20-30 minutes)
1 stalk scallion (chopped)
1 tablespoon sweet dark soy sauce (ABC Kecap Manis)
1/2 tablespoon oyster sauce
1 teaspoon soy sauce
1/8 teaspoon sugar
1/4 cup water
2 tablespoons water + 1 teaspoon corn starch
1 tablespoon oil
2 cloves garlic (finely hopped)
A dash of white pepper



Method
Method:
Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.
Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.
Recipe adapted from Rasa Malaysia

Sweet and Sour Fish

Ingredients
Ingredients:

1 whole fish, about 400g

Gravy:

1/2 onion, chopped
1 teaspoon preserved soy bean paste (tau cheo)
100ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
Sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water

Garnishing:

Coriander leaves



MethodMethod:

1) Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant.
4) Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.

recipe and photo adapted from rasa malaysia

Kerabu Bee Hoon

IngredientsIngredients:

1/2 pack of Bee Hoon (vermicelli)
10-12 shrimps (shelled, deveined, and then boiled in hot water)
1 shallot (thinly sliced)
1 stalk of lemon grass - white part only (thinly sliced)
5 kaffir lime leaves (finely sliced)
1/2 cup of grated coconut

Blend the following in a blender:

1 teaspoon of toasted belacan (shrimp paste)
A handful of dried prawns (soaked in hot water for 10 minutes)
6 red chilies
5 teaspoon of lime juice
1 teaspoon of fish sauce
Sugar to taste


Method
Method:

Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.

Recipe and photo adapted from rasa malaysia

Assam Pedas Pomfret

IngredientsIngredients:

1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder/turmeric powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)



MethodMethod:
1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice, fish curry powder/turmeric powder and bring to boil.
5. Add the tomato wedges and okras and bring to boil.
6. Add the fish, salt, and palm sugar/sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot.

recipe and photo adapted from rasa malaysia

叉燒 BBQ Pork

Ingredients
材料：梅花肉2斤
醃料：豆瓣醬1大匙、紅腐乳1塊、細糖5大匙、醬油、五香粉、米酒


Method
1.將梅花肉塊接成1.5CM肉片。
2.豆瓣醬、紅腐乳、細糖抓勻，再加入醬油、五香粉、米酒。
3.將切好的肉片冷藏醃漬2小時以上。
4.用250度烘烤10分鐘即可取出，表面刷上蜂蜜增添風味即可。

梅花肉
==============
豬的上肩胛肉(胛心肉)，因為脂肪分佈均勻，橫切開來如梅花狀而得名。
pork shoulder blade chops

排骨王

Ingredients

550g of spare ribs

Marinade:
1/2 tsp sugar
1/2 tsp salt
1 tsp custard powder
1 egg
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp ginger juice

Sauce:
2 tbsp tomato sauce
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP sauce
3 tbsp sugar
6 tbsp water



Method
Cut the spare ribs into about 2 inches long. Wash and pat dry. Marinate for about 2 hours.

Mix the sauce ingredients in a bowl and set aside.

Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.

Leave about 2 tbsp of oil in the wok, then pour in the gravy and bring to a boil, put in the fried spare ribs and stir to coat well. Once the sauce thickens, turn off the heat.

Serve hot.

猪脚醋 Sweet & Sour Vinegar Pig’s Trotter

Ingredients
Ingredient A
1 bottle good-quality black glutinous rice vinegar
1 bottle water
150g ginger cut into pieces, smashed
150 – 200g brown sugar

Ingredient B
Sesame Seed Oil
150g ginger (remove skin, slice)
1 pig’s trotter, cut into serving pieces
(Blanch pig's trotter in hot boiling water and drain.)



Method
Method:
1) Boil Ingredients A in a claypot for 10 min
(best to cook 1 day in advance to reduce the strong taste)
2) Heat up wok, pour some sesame seed oil
3) Add in ginger, fry ginger till fragrant
4) Add in pig's trotters, stir fry till fragrant
5) Transfer pig's trotter to claypot, use medium-low heat
stew till tender, (about 40 min) add salt or sugar to taste