Recipe: Stir-fry french beans with roasted pork belly

Ingredients:
1 rice bowl of french beans (bite size pieces)
1 rice bowl of roasted pork belly
3 cloves of garlice (sliced)
Salt & sugar to taste
1 tablespoon of oil
Mix together:
1 teaspoon dark soya sauce
5 tablespoon of water

Instructions:
1. Heat the oil in a wok/pan.
2. Saute the garlic.
3. Add the roasted pork belly.
4. Next, put in the french beans and stir-fry for a few minutes.
5. Pour in the soya mixture.
6. Finally add in some salt & sugar to taste and stir-fry till sauce thickens.

Recipe: Iceberg Lettuce with Oyster Sauce

Ingredients:
1 head of iceberg lettuce
2 tablespoon dried shrimps (washed)
1 teaspoon soya sauce
2 tablespoon oyster sauce
2 tablespoon of oil

Instructions:
1. Blanch the lettuce and put it aside.
2. Heat the oil in a wok/pan.
3. Fry the dried shrimps till crispy.
4. Place the oyster sauce on the blanched lettuce.
5. Pour the hot oil with dried shrimps on the lettuce.

Recipe: Nyonya Crab

Ingredients:
1/2 pack of Nyonya Seafood Paste
1 medium size onion (cut into wedges)
1 egg
3 flower crab (clean & cut into bite size)
1 tablespoon of oil
1 rice bowl of water

Instructions:
1. Heat the wok/pan with the oil.
2. Saute the onions for 1 minute.
3. Add in the paste and crabs and stir-fry awhile.
4. Add the water and let it boil. Turn the fire low and let it simmer till the crabs are cooked.
5. Next, turn the fire to high and stir-fry till the sauce thickens a little.
6. Off the fire, pour in the egg and stir.

Recipe: Vegetable Tempura

Ingredients:
6-8 Fresh Shitake Mushrooms
1 small brinjal/aubergine (sliced into 0.5cm thick)
4 tablespoon tempura powder
5 tablespoon ice water
Oil for deep frying

Instructions:
1. Powder the mushrooms & brinjal with tempura powder.
2. In a bowl, put in the tempura powder and ice water. Stir till it mix but not too well. Suppose to have some lumps in it.
3. Dip the vegetables into the tempura batter and deep fry till cooked.

Note:
1. You can use other vegetables such as pumpkin, lady fingers or sweet potatoes.

Recipe: Chinese Spinach & Fishball Soup

Ingredients:
1 bunch of chinese spinach (cleansed and pluck into bite size pieces)
Fishballs
1/2 rice bowl dried anchovies/ikan bilis (washed)
1/2 tablespoon chicken powder
4 rice bowl of water
1 teaspoon oil
Salt & pepper to taste

Instructions:
1. Heat up the oil in a saucepan/wok
2. Saute the anchovies 1/2 minutes.
3. Pour in the water and let it simmer for about 15mins on high heat.
4. Retain the stock and remove the anchovies.
5. Add in the spinach, fishballs & chicken stock and let it simmer till the vegetables & fishballs are cooked.
6. Add salt & pepper to taste.

Note:
1. To cook faster, you can omit the dried anchovis and just put in 1 tablespoon of chicken powder.
2. You can use other types of leafy vegetables.

Recipe: Luncheon meat & onion omellette

Ingredients:
4 slices of luncheon meat (cubed)
1 small onion (diced)
2 eggs (beat well)
salt & pepper to taste (add into the beaten eggs)
Oil for frying

Instructions:
1. Heat up a pan/wok with some oil.
2. Stir-fry the onions & luncheon meat awhile.
3. Pour in the beaten eggs and fry till golden brown.

Recipe: Stir-fry french beans with minced meat in oyster sauce

Ingredients:
2 clove garlic (minced)
1/2 rice bowl minced meat (either beef/pork)
1 bunch french beans (cleaned & cut into 1.5cm length)
2 tablespoon oyster sauce
1 tablespoon oil
1/4 bowl of water
Salt to taste

Instructions:
1. Heat up your pan/wok & put in the oil.
2. Stir-fry the minced garlic to bring out the smell.
3. Put in the minced meat and stir-fry till it's almost cooked.
4. Add in the french beans & stir awhile.
5. Next, add in the oyster sauce, stir & put in the water.
6. Let it boil and taste. Add salt if the dish is not salty enough.
7. Stir-fry till the sauce thickens a little and you're done.

Recipe: Kim Chi Jiggae

Ingredients:
3 cloves of garlic (remove skin & hit slightly with your knife)
1 medium size of onion (sliced)
1/2 rice bowl of minced beef
1/2 rice bowl of kimchi
1 tablespoon of gochujang
1 tube of soft tofu (sliced/cubed)
1/2 teaspoon of chicken powder
3 1/2 rice bowls of water
2 tablespoon of oil

Instructions:
1. Heat up a small pot/claypot
2. Put in the oil and saute the garlic and onions.
3. Then, add in the minced beef and saute awhile.
4. Next, add in the kimchi and saute awhile.
5. Put in the water and bring to boil.
6. Add in gochujang and stir till it blends well.
7. Let it simmer on low heat around 15-20mins.
8. Add in the chicken powder. Give it a taste. If you prefer your dish to be saltier, you can add a pinch of salt.
9. Finally, add in the tofu and let it simmer for a 1-2 minutes. Done.

Note:
1. You can replace the beef with minced pork, chicken or seafood.
2. Taste better if you cook it in a claypot.
3. You can add other ingredients such as shiitake mushrooms, strawmushrooms, tanghoon, etc.

Recipe: Steam minced pork

Ingredients:
1 rice bowl of minced pork
4 fresh shiitake mushrooms (diced)
3 tablespoon of soya sauce
1 teaspoon of oyster sauce
a few drops of sesame oil

Instructions:
1. Mix all the ingredients in a deep dish/bowl.
2. Before you cook your rice in the rice cooker, place the dish onto the steaming tray of the rice cooker.
3. The dish will cook while your rice cooks. Once your rice is done, so will your dish.

Note:
You can improvise this recipe by adding other ingredients such as salted egg, century egg, salted fish, etc.

Recipe: Beef Omellette

Ingredients:
1 rice bowl of minced beef
2 eggs
1 medium size onion (diced)
salt & pepper to taste
oil for frying

Instructions:
1. Mix the minced beef, eggs, diced onions, salt & pepper in a bowl
2. Heat a pan/wok with some oil (I normally like to put a bit more oil so that my omellette is crispy).
3. Pour the mixture into the pan/wok and fry both sides till golden brown.

Note:
1. You can improvise the recipe by adding your own favourite ingredients such as diced button mushrooms, bellpepper, etc.