Ingredients :
- 1/2 bittergourd
- 100g medium-sized prawns, shelled
- 1 red chilli, seeded and finely sliced
- 5 to 6 cilipadi, chopped
- 1 to 2 tbsp oil
- 2 eggs
- Dash of salt and pepper
Directions :
- Cut bittergourd into half. Remove seeds and clean. Slice thinly at an angle and rub with 1 tsp salt. Leave aside for five to six minutes, then wash.
- Heat wok with oil and fry bittergourd for two to three minutes. Add prawns, chilli and cilipadi. Stir-fry for one to two minutes. Add salt and pepper. Crack in eggs, stir to break the yolks. When eggs are cooked, dish up and serve immediately.
Ingredients :
- 10 eggs
Seasoning :
- 2 tbsp salt
- 10g tea leaves
- 1 star anise
- 2cm piece cinnamon stick
- 1 thick slice tong kwai
Directions :
- Put eggs in half a pot water and bring to a boil. Lower heat and allow to simmer for five to six minutes.
- Remove eggs and soak in cold water. Gently tap the eggs to crack the shells.
- Put seasoning together with another half pot of water and bring to a boil.
- Add the cracked eggs and simmer over gentle heat for half an hour. Soak eggs for two to three hours before serving.
- Remove shells and serve eggs with a dash of pepper and a sprinkling of salt.
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Ingredients :
- Soft white tofu (approximately 5 inches long, 3 inches wide and 3 inches height) or alternatively, 1 tube japanese tofu
- 4 shallots (sliced thinly)
- 50 gms of dried prawns (pre-soaked 10 minutes before cooking and minced)
- 3 tablespoons cooking oil
- Water to boil
Sauce :
- 1 1/2 tablespoon oyster sauce
Garnish :
- Chopped spring onions (amount up to you)
- Chopped red chillis (optional)
Directions :
- Toast minced dried prawns on a frying pan at medium heat (no need to put oil) till brown and fragrant. Remove and place aside.
- Fry shallots with cooking oil till golden brown, remove from oil and allow to dry. Keep oil aside.
- Boil sufficient water in a pot and gently place tofu into the boiling water (ensuring that tofu is covered by the water). Boil the tofu for 1 minute. Remove tofu gently and place on plate. Drain excess water.
- Drizzle oyster sauce and approximately 1 1/2 teaspoons of the oil over the tofu. Sprinkle fried dried prawns and fried shallots over the tofu together with chopped spring onions / red chilli.
- Serve with rice.
Ingredients :
- 4 pieces of instant noodles (cooked by boiling)
- 1 piece or more of fish cake (sliced) (substitute with whatever meat you want)
- 1/2 piece of capsicum (sliced thinly)
- An equal amount of carrots or more (julienned)
- 300 grammes of bean sprouts (rinsed and root removed)
- 2 stalks of spring onions (cut to 3 inch lengths)
- 4 cloves of garlic (chopped)
- 2 eggs
- 3 tablespoons of cooking oil
Seasoning :
- 1 tablespoon of oyster sauce
- 1/2 tablespoon of light soya sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper powder
- 1/2 teaspoon of dark soya sauce
Directions :
- Heat oil in wok and saute garlic together with sliced fish cake till garlic begin to brown. Break the eggs over the sliced fish cake and gently stir till egg is thoroughly cooked. Add carrots and capcisum and stir-fry for 1 minute.
- Add cooked noodles and seasoning and stir-fry for 1 minute to ensure that seasoning is evenly distributed. Sprinkle some warm water if the noodles are drying out or burning. Sprinkle the bean sprouts and stir evenly. Sprinkle the spring onions onto the noodles and stir evenly.
- Dish out and serve hot with cut chillis.
Ingredients :
- 300 gms four-angled beans (cut diagonally thinly - about 3 mm thick)
- 50 gms dried prawns (pre-soaked)
- 3 bulbs shallots
- 3 bulbs garlic
- 3 to 4 red chillis (remove seed)
- 1 tablespoon cooking oil
- 1 to 2 teaspoons sugar
- 20 gms belacan (optional)
Directions :
- Pound or blend dried prawns, shallots, garlic, chillis and belacan (optional). (paste)
- Heat oil in wok. Add paste above and fry on medium heat till fragrant and slightly brown.
- Increase heat to high and add four-angled beans and stir fry for about 2 minutes. Whilst stir frying, add sugar and a sprinkle of water to keep moist.
- Serve warm.
Ingredients :
- 150g Baby Kai Lan
- 1 tsp minced Garlic
- 1 Tbsp Oyster Sauce *
- 1 Tbsp Light Soy Sauce *
- 1/2 tsp Sugar *
- Dash of Pepper *
- 100ml Water
- 1 tsp Cornflour mixed with 1 Tbsp Water
Directions :
- Wash the kai lan and cut off the base of the stem.
- Lightly coat a frying pan or wok with a small amount of cooking oil. Heat.
- Stir-fry garlic until fragrant.
- Add baby kai lan, water and seasoning ingredients *. Stir.
- Once the leaves begin to soften, add the cornflour mixture and stir until the sauce thickens.
- Serve.
Ingredients :
- 150 - 200 grammes french beans (sliced diagonally thinly)
- 1 large egg
- 4 cloves garlic
- 2 tablespoons of cooking oil
Seasoning :
- Salt to taste
- White pepper powder to taste
Directions :
- Heat 1 tablespoon of oil in wok on medium heat. Lightly stir fry the garlic till it begins to brown. Add french beans and stir fry at medium high heat for 1 - 2 minutes. If garlic is browning fast, reduce heat. Sprinkle seasoning to taste.
- Make a well in the wok (i.e. move the french beans from the center of the wok), increase to high heat and add 1 tablespoon of oil. Break egg into the oil and let it fry till semi-solid. Mix and stir french beans into the semi-solid egg and fry for 30 seconds or so.
- Remove from wok and serve hot with rice or plain porridge.
Ingredients :
- 250g glutinous rice flour
- 230ml water
- Pink and red colouring
Syrup :
- 200g sugar
- 1,200ml water
- 3 pandan leaves, knotted
- 2 thin slices of old ginger
Directions :
- Put glutinous rice flour in a basin. Make a well in the centre, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.
- Leave 1 portion uncoloured, add pink colouring to another, and red to the other.
- Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.
- Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.
To make syrup :
- In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.
- Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.
