Creative

Steamed Tangy Lady’s Fingers

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Ingredients

• 200-300g Lady’s fingers or Okra (cut away the head and tail)
• 1tbsp Chopped garlic
• 1tsp Chopped red chili
• Light soy sauce
• Lemon juice

  Methods

• Steam the lady’s fingers for 5-7 minutes or till soft.
• In a wok, heat up a little oil and saute the garlic and chili.
• In a small bowl, add light soy sauce with lemon juice (add some water if you want to have more sauce) and pour over the sauteed garlic and chili, stir for a while till it boils and gently pour onto the steamed lady’s fingers.

  Fried ‘Nam-Yu’ Pork

  

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  Ingredients

• 300g Pork belly (Sliced at 5mm thick)
• 1 cube Nam Yu
• 1 egg (beaten)
• 1 cup Flour
• 1 Red Chili (chopped finely)
• 2tbsp Lemon juice
• Salt to taste
• 1tsp Sugar
• Water

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Methods

1. Marinade the sliced pork with ‘Nam-yu’ and a few dash of salt for about 2 hours.
2. Mix flour with water to create batter for coating the meat before frying. The consistency of the batter should be not too thin or too thick, just nice when you dip in the meat it is able to cover the whole piece of meat.
3. Heat up wok or deep saucepan with substantial oil for deep frying. Test the oil with a wooden chopstick. When there’s a lot of bubbles coming out from the chopstick mean the oil is hot enough.
4. Take a piece of the meat, dip it into the beaten egg then dip into the flour batter and put into the deep saucepan to deep fry till it turns golden. Continue till all meat are done. Picking up those that had turned golden and let it drain off the oil on a kicthen towel.
5. Then in another wok, heat up a tsp of oil and stir-fry the chopped chili for 2-3 minutes then pour in the lemon juice and the sugar and stir till it caramelised a little. Scoop it up and pour over meat.

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Plum Lime Spare Ribs

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Ingredients

• 300-400g Spare ribs
• 2tsp Corn flour
• 1.5tsp Light soy sauce
• 2tbsp PlumLime sauce mix with 1tbsp water
• Oil for deep fry
• 1/4 Cup water

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Methods

1. Marinate the spareribs with corn flour and light soy sauce for at least 30 minutes. The longer the better as the sauce can penetrate through the meat.
2. Heat up oil in saucepan to deep fry the spare ribs for about 10 minutes. Lift up and drain.
3. Heat up wok with 1tbsp oil and pour in the PlumLime mix in and stir for a little while.
4. Put in the fried ribs and stir fry in the PlumLime mix for about 5 minutes adding about 1/4 cup of water for simmering. Lift up when the sauce has thicken.

   Stuffed Pork Skin in Chilies Bean Sauce

   

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   Ingredients

5. 200g Pork skin
6. 150g Fish paste
7. 50g Ginger - chopped finely
8. 3pcs Red Chilies (add a cili padi if you like) - chopped finely
9. 1/2 bulb of Garlic - chopped finely
10. 1.5tbsp Tau chu or bean paste
11. Corn flour
12. Water

Methods

1. Cut pork skin to desired size, sprinkle some corn flour on the surface where you will spread the fish paste so it will hold them together.
2. Heat up wok with some oil, on medium fire, place stuffed pork skin with the fish paste face down and lightly fry till cook. Remove from wok.
3. Heat up 2tbsp of oil and saute the garlic, ginger and chilies till fragrant, add in the bean paste, stir and add in around 1/2 cup of water and let simmer for a while before putting the cooked stuffed pork skin and continue to simmer for another 15 minutes.

   Fried Nestum Chicken

   

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   Ingredients

4. 1 pair of Chicken thigh (drumstick + thigh)
5. 2 Chili padi
6. 2 strands Curry leaves
7. 1 tblsp Brown sugar
8. 4-5 tblsp Nestum
9. Light soy sauce
10. Corn flour
11. Pepper

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Method

1. Cut chicken into smaller pieces and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.
2. Heat up wok with a little oil and fry the chicken pieces lightly on small fire until golden brown, lift up and put aside.
3. Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.
4. Add in chicken pieces and continue stirring for 20 seconds, lift up and serve.

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Longbean Baskets with Pork and Salted Fish

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The process does look rather intricate but fret not! It’s rather easy to do and it taste good too!

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Ingredients

• 12 stalks longbeans
• 300gm Pork
• 15gm salted fish (mui heong type)
• 2 pcs chili padi
• 1 tsp corn flour
• pepper to taste
• water

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Sauce

• 1 tsp Corn flour
• 30 ml water
• Pepper
• Soy sauce

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Methods

1. Boil water with a little oil and salt and put in longbeans and boil until 80% soft. Take out and let it cool.
2. Minced the pork and add in chopped salted fish and chilies with corn flour and some water (to hold the mixture together). Mix well and add in a dash of pepper.
3. Weave the longbeans into a basket shape.
4. When all the longbenas have been weaved, stuff the minced pork mixture on top of the basket.
5. Heat up the frying pan or wok and add in a little oil and start frying the baskets (the top first).
6. When all the baskets are all golden brown…lift them up from frying pan.
7. To prepare the sauce, mixed all the ingredients. Heat up the wok with a little oil and pour in the mixture and stir slowly until it boils. Glaze the baskets with the sauce.

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