Marinate the steak with some salt, garlic powder and some black pepper.
Sauce : Japanese BBQ sauce mix with some honey
Prepare the grill on the stove. Brush the grill with some oil. Grill the steak and constantly brush with the sauce on both side. remaining sauce, heat up and bring to boil. Quickly remove and drizzle on the steak. Serve immediately
12 Fresh Oysters Cream - 100ml of cream cheese, 100g of thicken cream, 100g of the shredded cheese. Mix them well and scoop one tablespoon onto the fresh oyster. Sprinkle with some paprika. Bake in the oven for 5-7 mins.
Flour mixture for the crispy pork: Same portion of plain white plain mix with Panko
Season the pork with some sesame oil, shaoxing wine, Soy sauce, salt , 1 egg and some cornstarch.
Coated the marinated pork with the flour mixtures and deep fried till crispy.
Using a packet of Japanese curry gravy
1-2 carrots diced, 1 to 2 poatates diced - boil in water till soft
1 onion diced
In a wok, heat the oil. Add the onion and stir till fragrant. Add the carrots and potatoes and the sauce. Bring to boil and simmer for around 10 minutes. Serve with the crispy pork.
Coat the fish with some flour. Deep fried till crispy.
In a wok, add some oil. When hot add the shredded gingers. When the gingers are slightly cripsy, add the garlic and fried till fragnant. Add 2tbsp of Kecap Manis and 1 tbsp of soy sauce. Bring to boil and pour the sauce over the fried fish
500g minced meat (fatty type ) 4 tablespoon of sugar 2 tablespoon of soy sauce 2 tablespoon of shaoxing wine 1 tablespoon of oyster sauce 2 tablespoon of molasses 1tsp of five spices 1.5 tbsp of plum sauce
Mix well till gluey. Cover and put into the fridge for 4 hours or more.
Lay a layer of aluminium foil on a baking tray. Spread the meat out into thin layer (thickness dependent on your preference). bake in the oven for 5-7 minutes at 140C. Remove and place the meat on the aluminium wire mesh. Grill at 140C for 7 minutes, flip over and grill for another 7 minutes. Remove the meat from the oven and leave to dry (an hour). If there is some sauce, brush it on the meat. Set the oven at 200C, grill for 5 minutes, flip over and grill for another 5 minutes (look at the color, if required grill it for longer)
1 tsp five spices 2 star Anise 1 whole chicken - divide into half 1 cinnamon stick rock sugar (did not measure) 2 tbsp Chinese rose wine 3tbsp of Dark Soy sauce 3-4 tbsp of light soy sauce 2 stalks of spring onions - divide into four portions 3-4 slices of ginger 4 cloves of garlic
In a wok, add oil. When hot, add in the spring onions, garlic and ginger. Stir fry till slightly crispy. Add water (enough to cover the chicken). Add the rest of the ingredients. Bring to boil and lower the heat. Cover and simmer for 30 mins. Turn every 15 minutes. Best to leave overnight and serve the next day. The sauce can be used for to sauté mushrooms , Sea cucumber and also for dried noodles or simply drizzle on steam rice!!
1 stalk of spring onions divide into 4 parts 3-4 slices of ginger 2 Star Anise 2 cloves of garlic
Sauce: Some chicken soup (from boiling the chicken in below steps) 1tsp of sesame oil 1 tbsp of the Lee Kum Kee chicken marinade
Boil a pot of water. In a wok, add some oil and add in the garlic, onions and spring onions. Fried till slightly crispy.
Add the star Anise and then cooked onion ,garlic and spring onion to the boiling water. Clean the chicken, hold the leg of the chicken and slowly immerse. Remove and immerse again. Finally slowly immerse the chicken to the boiling water. Reduce the heat. Cover and simmer for around 20 minutes.
In a bowl add 3-4 tablespoon of fish sauce and 3-4 tablespoons of the white rice vinegar. Add lots of ice and add salt to the ice. Keep aside.
When the chicken is done, place the chicken on a bowl. Add in the ice mixtures and set aside of 10 mins.
Remove and chop to desired size. Pour the sauce over the chicken.
500g of chicken drumsticks with skin on. Chopped into half. Marinate with -2 tablespoons of Lee Kum Kee Chicken Marinade. 1 tablespoon of oyster sauce, 1 tbsp of shaoxing oil, 1 tsp sesame oil and some sugar. 1 tbsp of minced garlic.
Put all in a pot , add some water and bring to boil. Covered and simmered for 35 minutes. Keep flipping the chickens to prevent them from burning and coated it evenly with the sauce.
Marinate the meat with : 2 mashed chilli fermented beancurd, 1 minced garlic, 1 tsp of sesame oil, some salt, 1 tsp of five spices and some shaoxing wine.
Season the skin with some salt. Set aside for an hour.
In a pan, add only a little oil. Pan fried till crispy.
Marinate 500 g of the belly pork (skin off) with 1 tablespoon of plum sauce, 1 tablespoon of oyster sauce, 2 tablespoon of the Lee Kum Kee char siew sauce, some shaoxing wine and 1 tablespoon of minced garlic. Set aside for an hour.
Put everything including the marinade into a pot. Bring to boil and covered. Lower the heat and simmer for 30-40 minutes. Constantly turning the pork while simmering to ensure that it is not burnt. Once the meat is slightly charred, remove and serve.
500g of pork spare ribs Marinate with some soy sauce, sesame oil, salt, some sugar and egg and some cornstarch. Set aside for an hour
Sauce : 3-4tablespoon of the zhejiang black vinegar 2-3 tablespoon of tomatoes sauce some sugar 2 cloves of minced garlic
In a hot wok, add oil. When hot, deep fried spare ribs till crispy.
In a wok, add some oil and the garlic. Fried till fragrant, add the sauces and sugar. Add some water. Bring to boil. Adjust the taste according to your preference. Add the cripsy spare ribs. Coated evenly with the sauce. Dish up and sprinkle with the sesame seeds (optional).
500g of prawns with shell on. Remove the vein. Clean and wash. Deep fried till slightly crispy
2 tablespoon of black pepper sauce ( I used Lee Kum Kee) 1 tablespoon of curry powder some sugar 2-3 sprigs of curry leaves 2 cloves of minced garlic
In a Wok add oil. When hot, add the garlic and curry leaves. Fried till slightly crispy. Add the black pepper sauce and the curry powder. Mix well. Add in the prawn and stir till all prawns are evenly coated with the sauce. Remove and ready to be served.
8 small lamb chops
2 tablespoons of hoisin sauce
2 cloves of minced garlic
Marinate the lamb chops with the above and leave aside for 2 hours. Grilled till slightly charred. Served with steam rice or fried bee hoon