Stir fry Instant Noodles with Cabbage and Luncheon

<Recipe> Braised Tofu with Roast Pork Rice豆腐火腩饭 Was watching a HK drama and this dish spikes the cravings. 好吃 ! Ingredients (serves 1): 120g roast pork 1 block of small tofu 150g, sliced into 8 pcs 1 tsp minced garlic 2 stalks of spring onion, sectioned 3 slices of ginger 1/2 small carrot, sliced thinly Some cooking oil 2 tsp Chinese cooking wine Seasoning : 3/4 tbsp oyster sauce 1 tsp salted soy bean paste 1 tsp sesame oil 1 tsp sugar Pinch of pepper 90ml water Sauce thickening (combine together): 1 tsp corn flour 2 tbsp water Method: 1️⃣ Pat the tofu with paper towels until fairly dry. Heat up cooking oil and fry tofu in the hot oil till the edges turn brown. Drain and set aside on paper towels. 2️⃣ Reserve 1 tbsp of cooking oil in pan and stir fry garlics, white parts of spring onions and gingers till aromatic. 3️⃣ Add in roast pork and carrots and stir fry briefly to mix well. 4️⃣ Add in all the seasoning and tofu. Stir fry on high heat till the sauce cooks. Reduce heat to low simmer and cover cooking pan. Simmer for a further 3 mins. 5️⃣ Add in sauce thickening and cook till desired sauce consistency. 6️⃣ Off heat and add Chinese cooking wine and green parts of spring onion. Use residual heat in cooking pan and do a quick stir fry to incorporate. Remove and serve hot immediately with rice to enjoy !

Easy and yummy Stir fry Instant Noodles with Cabbage and Luncheon 😝 #waystoupgradeyourinstantnoodles #懒人料理 Ingredients: 1 serving instant noodles / egg noodles 1 1/2 tsp dark soya sauce 1 tbsp sesame oil 1 tsp minced garlic 1 small carrot, julienned A handful of cabbage 2 thick slices Luncheon, cubed 1 egg, beaten 1 tsp light soya sauce 1/4 tsp salt 1/4 tsp chicken powder Pinch of pepper 2 1/2 tbsp cooking oil Some diced scallions Method: 1) Cook noodles in boiling water and drain. Toss in dark soya sauce and sesame oil and set aside. 2) Heat up 1 tbsp cooking oil and stir fry luncheon cubes till the edges turn browned. Drain and set aside on paper towels to remove excess oils. 3) With the balance cooking oil in pan, make scrambled eggs. Set aside the eggs. 4) Add in balance cooking oil and stir fry garlic briefly before cooking cabbage and julienned carrots until softened. Add in some water if necessary. 5) Add in the noodles from Step 1 and rest of the seasoning. Stir fry on medium-high heat to incorporate everything. 6) Add in the scrambled eggs, luncheon cubes and sprinkle diced scallions over. Remove from heat and serve hot immediately to enjoy !

<Recipe> Chicken and Beansprouts in Special Sauce Rice酱爆鸡丁豆芽饭 Just came up with this special sauce that pair on deliciously with chicken and beansprouts on rice topped with a sunny side egg. 🤤 #一人份料理不难做 Ingredients : 250g boneless chicken leg, cubed 100g beansprouts 4 tbsp cooking oil 4 dried chillies, cut into halves 1 tsp minced garlic A handful of green spring onions Chicken Marinade (marinate for 1 hour) : 1 tbsp light soya sauce 2 tsp corn flour Pinch of pepper For the Sauce (combine all together) : 2 tsp spicy bean sauce 2 tsp tomato sauce 2 tsp sweet soya sauce 1 tsp oyster sauce 1 tsp light soya sauce 1 tsp Chinese cooking wine 2 tsp sugar 1 tsp sesame oil 2 tbsp water Method : 1️⃣ Heat up cooking oil and pan fried chicken cubes till browned. Drain to remove excess oils and set aside. 2️⃣ Reserve 1 1/2 tbsp cooking oil in the pan and stir fry dried chillies and garlics together. 3️⃣ Add in the sauce and cook till it boils. Add in the chicken and beansprouts and stir fry on high heat for 2 mins to mix well. 4️⃣ Add in green parts of spring onions and off heat. Stir fry briefly till the spring onions withered. 5️⃣ Once done, remove and serve hot with rice to enjoy !

<Recipe> Stir-fry Spicy & Fragrant Vermicelli with Glass Noodles 香辣冬粉炒米粉 Ingredients (serves 4) : 100g vermicelli/bee Hoon, soaked 100g glass noodles/tang Hoon, soaked 3 tbsp cooking oil 2 eggs, beaten 2 small carrots, shredded 4 shallots, sliced 10 pcs straw mushrooms 10 pcs shrimps 100g beansprouts 1/2 cabbage, sliced 50g chives, cut into sections 1 red chili, sliced 1-2 tbsp chili paste For the chili paste : 2 tsp minced garlic 1 red chili 1 chili padi 1 tbsp dried shrimps, soaked 2 shallots 1 tbsp cooking oil Seasoning: 2 tbsp light soya sauce 2 tbsp fish sauce 1 tsp chicken powder/salt to taste Pinch of pepper 200g water Method : 1️⃣ Heat up 1 1/2 tbsp cooking oil and make a thin egg omelette. Roll the omelette and slice it thinly. 2️⃣ Heat up balance cooking oil in pan and stir fry garlics, shallots, chili and chili paste together till fragrant and shallots start to turn soft. 3️⃣ Add in cabbage and stir fry till they turn soft. Add in shredded carrots and stir fry to mix well. 4️⃣ Add vermicelli, glass noodles and all the seasoning and mix well. Stir fry the noodles from bottom to top constantly to ensure everything is well mixed. 5️⃣ Add in beansprouts and mushrooms and mix well. 6️⃣ Lastly add in shrimps and chives and once all cooked, off heat and top with egg omelette strips. Serve hot immediately to enjoy !

<Recipe> Tri-onions Stewed Chicken 三葱鸡翼 Yummy to go with rice kind of dish. 🤤 #开胃好下饭 的三葱鸡翼和酱汁。 Ingredients : 10 pcs chicken mid-joints 5 sprigs of spring onions 1 small yellow onion, sliced 4 shallots, sliced 1 tsp minced garlic 1 red chili, diced 2 tbsp cooking oil 150ml water 3 tbsp of chicken stock (from blanching the chicken) Seasoning : 2 tbsp oyster sauce 1 1/2 tbsp light soya sauce 2 tsp dark soya sauce 2 tsp sugar 1 tbsp Chinese cooking wine 花雕酒 Pinch of pepper Method : 1️⃣ Poke holes all over chicken and blanched them in boiling water. Drain and retain the chicken stock. 2️⃣ Heat up cooking oil and minced garlic with white parts of spring onion till fragrant. 3️⃣ Add in the rest of the onions and chili along with 3 tbsp of the chicken stock. Stir fry till the onions are softened. 4️⃣ Add in the chicken and seasoning and mix well. 5️⃣ Add in water and allow the chicken to simmer till it boils. Lower heat and cover pot before continue simmering for another 20 mins. Turn the chicken halfway to ensure evenly browned. 6️⃣ Add in green parts of spring onion and stir fry briefly till they withered. Once done, remove from heat and serve hot immediately to enjoy !

<Recipe> Kampung Fried Rice 甘榜炒饭 This is really yummy ! #很久没吃到好吃的炒饭了 Although it might seem spicy with the homemade chili paste, but together with the fried rice, the spice is really moderate and coupled with long beans and Kang Kong vegetables, this is surprisingly good ! Ingredients : For the chili paste : 2 tsp minced garlic 1 red chili 1 chili padi 1 tbsp ikan bilis 2 shallots 1 tbsp cooking oil For the fried rice : 4 tbsp cooking oil 2 bowls of cooked rice 2 pcs long beans, diced A handful of Kang Kong vegetables, leafy parts only 2 eggs, lightly beaten A handful of ikan bilis 2 shallots 2 tsp minced garlic 2 1/2 tbsp chili paste 3/4 tsp salt 2 tsp Kecap Manis 1/2 tsp sugar Pinch of pepper Method: 1️⃣ Blend all the ingredients for the chili paste till paste-liked texture and set aside. 2️⃣ Heat up cooking oil and fried ikan bilis and shallots till golden brown. Drain and set aside. 3️⃣ Reserve 2 tbsp of cooking oil in the wok and add minced garlic, long beans and chili paste. Stir fry till fragrant. 4️⃣Add in cooked rice and stir fry on high heat. Add in rest of the seasonings and toss fried rice to mix well. 5️⃣ Push the rice to one side of the wok and add in beaten eggs. Scrambled the eggs and mix well with the rice. 6️⃣ Lastly add in Kang Kong vegetables and stir fry quickly till the vegetables withered. Remove from heat and top the Kampung fried rice with fried ikan bilis before serving to enjoy !

<Recipe> Potato & Onion Rosti 马铃薯洋葱煎饼 Only 5 ingredients needed to make this absolutely delicious Rosti ! Crispy and fragrant on the outside with tender potato shreds within ! 🤤 #不知不觉成了马铃薯粉丝 Ingredients : 4 potatoes, approx 300-320g 1 onion, thinly sliced 55g butter, melted 1/2 tsp salt Few pinches of grind black pepper Some cooking oil Method : 1️⃣ Grate the potatoes into long thin shreds with a grater. Squeeze out the excess water from the potatoes. 2️⃣ Add in sliced onions, melted butter, salt and pepper and mix well. 3️⃣ Press the mixture together to form patties. 4️⃣ Pour a thin layer of cooking oil into pan. The amount of oil should cover the entire base of the pan. 5️⃣ Dip a chopsticks into the oil and if bubbles form around it, the oil is ready. Add in the potatoes patties and pan-fried till browned on one side before flipping over. 6️⃣ Once done, drain the Rosti on paper towels to soak up the excess oils. Serve hot immediately to enjoy !

<Recipe> Caramel Pop Corn with Cashew Nuts Once you realise how easy and cheap to make this at home, you probably will think twice before scrambling to grab that expensive pack or bottle off the shelves now. 😄 Ingredients : 75g pop corn kennels 40g butter, melted 60g cashew nuts, chopped into halves (optional) Caramel Sauce : 70g sugar 25g dark brown sugar 10g butter 2 tbsp water Method : 1️⃣ Place corn kennels into a 24-cm deep wok pan, preferably with a transparent cover that comes with a steam outlet. Add in melted butter and mix well to coat with the corn kennels. 2️⃣ Cover the pan with medium heat. The corn kennels will start popping after a while. Once the popping stops completely, off the heat. 3️⃣ Combine all the ingredients for the caramel sauce and cook till the sugar melted. Add in the cashew nuts and continue cooking till the sugar caramelised. 4️⃣ You may adjust the sweetness of the pop corn by adjusting the amount of caramel sauce that is to be mixed with the pop corn. I used approx 4-5 tbsp of caramel sauce for every 60g of pop corn. 5️⃣ Stir the sauce evenly over the pop corn. I did this in small batches so that it’s easier to adjust the sweetness for different people. The caramel sauce will thicken once cooled down so be prepared to reheat the sauce when doing the next batch. 6️⃣ Spread the caramel pop corn onto a wired tray with a baking tray beneath. Toast it at 180 degrees C for 4-5 mins in the middle rack before removing from heat. Allow to cool completely before storing.

<Recipe> Creamy Potato Soup with Crispy Croutons 马铃薯浓汤伴香脆面包块 This rich and creamy potato soup is sumptuous and filling, and taste especially good if served with some freshly toasted croutons. For the Potato Soup : 3 potatoes, thinly sliced 1 small carrot, sliced 1/2 white onion, diced 1 stalk leek, diagonally sliced 2 tsp minced garlic 250ml chicken stock 2 tbsp evaporated milk 15g butter 100ml water Freshly grind salt and pepper to taste Some shredded parsley (for garnish) For the Croutons : 2 slices of white bread, diced Some melted butter Pinch of salt Method : For the croutons : Melt the butter and toss the bread cubes in the butter with pinch of salt. Toast the bread until crispy and golden brown at the edges. For the Potato Soup : 1️⃣ Add butter into pot and stir fry the garlic, onions and leek till softened. 2️⃣ Add the carrots and sliced potatoes and mix well. Add chicken stock, cover pot and cook till the potatoes are softened. 3️⃣ Add the potato soup to a blender and blend till the mixture is smooth and thick. 4️⃣ Transfer the soup mixture back to the pot, add water and season with salt and pepper. Stir consistently to mix well. 5️⃣ Once the soup starts to boil again, add in evaporated milk and off heat. Stir in the milk and remove from heat. 6️⃣ Garnish with some shredded parsley and serve hot with croutons to enjoy !