Pen Recipes

Spaghetti White Sauce

Ingredients

1. Spaghetti - serving for 2 pax
2. 2 tbsp olive oil
3. 2 tbsp chopped garlic
4. 3 pieces oyster mushroom - sliced
5. 1 chicken thigh - deboned and cut cubes
6. a handful of fresh basil leaves
7. chopped fresh parsley
8. 100 ml whipping cream

Marinate of chicken cubes

1. 1/4 salt
2. dash of sesame oil
3. dash of pepper
4. 1/2 tsp corn flour

Seasoning

1. 1/2 tsp salt
2. 1/2 ground black pepper coarse
3. some white wine/shaoxin wine

To cook

1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.

2. Add in oyster mushroom and chicken cubes. Stir fry until chicken is cooked.

3. Add in whipping cream and seasoning. Mix well and bring to boil.

4. Add in spaghetti (again rinse it with water and drain first as it might get sticky after set aside for sometime). Mix well spaghetti with the sauce.

5. Dish up and sprinkle with some fried basil leaves and chopped parsley or bread crumb. Serve hot! (your actual pasta might look more watery than the above picture as I used less cream to individual preference)

Stir Fry Spaghetti with Ham and Vege

Ingredients

1. Spaghetti - serving for 2 pax

2. 4 tbsp olive oil.

3. 2-3 tbsp chopped garlic,

4. a handful of fresh basil leaves

5. 1 onion - cut rings

6. 1 portion of carrot - sliced

7. half a zucchini - sliced

7. 2 slices ham - sliced

8. chopped fresh parsley

Seasoning

1. 1/4 tsp salt

2. 1/2 tsp ground black pepper coarse.

3. 1/2 tsp of white wine/shaoxin wine

4. 1/2 tsp paprika

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To cook

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1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.

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2. Add in onion rings, carrots and ham, stir fry. Add salt and ground black pepper coarse. Continue fry until u see the ham is a bit brownish.

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3. Add in spaghetti (rinse with water again and drain first before adding in as the pasta tend to be sticky after set aside for sometime). Then add in zucchini and chopped parsley. Stir fry.

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4. Add white wine/shaoxin wine and a dash of salt and ground black pepper coarse again. Add in paprika. Stir fry and mix well.

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5. Dish up. Garnish with some fried basil leave on top and sprinkle with chopped parsley. You can sprinkle with crushed macademia nuts OR bread crumb, taste nicer.

Soft Bean Curd with Minced Meat

Ingredients

1. 1 soft bean curd - steamed
2. 200 gm minced meat
3. chinese mushroom - soaked & diced
4. 1 pinch garlic - chopped
5. spring onion - chopped

Seasoning

1. 1 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1 tsp dark soy sauce
4. 1/2 tsp sugar
5. dash of pepper
6. 100 ml water

To cook

1. Steamed the soft bean curd for 5 minutes and set aside.
2. Heat up wok with 2 tbsp oil. Saute the garlic till fragant and add in minced meat.
3. Add in the diced mushroom and stir fry for 2 minutes. Add in seasoning and bring to boil.
4. Pour the sauce on the soft bean curd and garnish with chopped spring onion. Serve hot

   Rolled Pork with Milky Sauce

   Ingredients
   
5. 500 gm lean pork - sliced thin
6. spring onion - cut stalks
7. carrots - sliced into 3in long

Marinade

1. 1 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1/2 tsp sugar
4. 1/2 tsp sesame oil
5. 1/2 tsp worcestershire sauce
6. 1 tsp corn flour
7. dash of pepper

Sauce

1. 200 ml evaporated milk
2. 1 tbsp butter
3. 1/2 tsp chilli sauce
4. 1/2 tsp sugar
5. 1 tsp salt

To cook

1. Mix the marinade with pork for overnight.
2. Blanch the spring onion and carrots in hot water.
3. Roll the blanched spring onion and carrots with the pork meat.
4. Heat up wok and fry the pork meat till cook. Dish up and set aside.
5. Pour in sauce and bring to boil. Dish up and pour onto the cooked pork meat. Serve hot.

   Steamed Chicken with Mushroom

   Ingredients
   
6. 2 chicken thigh - cut into pieces
7. 3-4 mushrooms - soaked and sliced
8. some ginger - sliced

Marinade

1. 1/2 tsp sesame oil
2. 1 tbsp oyster sauce
3. 1 tbsp light soy sauce
4. 1/2 tsp salt
5. 1/2 tsp cooking oil
6. 1 tsp corn flour
7. dash of pepper

To cook

1. Mix the ingredients with marinade for atleast 1 hour.
2. Steam for 15 minutes in a preheated wok. Serve hot.

   Ku Lou Yoke

   Ingredients
   
3. 300 gm pork belly - cut cube
4. 1 onion - sliced
5. 1 tomato - sliced
6. 100 gm pineapple - sliced
7. corn flour for drying

Marinade

1. 1/2 tsp salt
2. 1/2 tsp sugar
3. 1 tsp oyster sauce
4. 1/2 tsp sesame oil
5. 1 egg
6. 1 tgsp shao xin wine
7. 3 tbsp water
8. 1 tsp bicarbonate of soda, to soften the meat (optional)

Sauce

1. 1 tbsp plum sauce
2. 3 tbsp tomato sauce
3. 1 tbsp chilli sauce
4. 1 tbsp sugar
5. 1 tsp salt
6. 1/2 tbsp white rice vinegar
7. 100 ml water

To cook

1. Marinade the pork cubes for atleast 30 minutes. Coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in wok, stir-fry tomato, onion and pineapple until fragant. Pour in sauce and bring to cook until thick.
3. Return the deep-fried pork and mix well. Dish up and serve.

   Ginger and Egg Soup (fast soup)

   Ingredients
   
4. 1 egg
5. 100 gm pork (lean meat) - sliced
6. 200 gm ginger - sliced
7. garlic - sliced

Seasoning

1. salt and pepper to taste
2. 1/2 tsp fish sauce

To cook

1. Saute the garlic and ginger till fragant. Add in pork meat and stir-fry.
2. Beat in egg and mix well.
3. Add water (for 2 pax serving) and seasoning. Bring to boil for 15 minutes. Serve hot.

   Potatoes with Minced Meat

   Ingredients
   
4. 300 gm minced pork
5. 4 potaotoes - sliced
6. shallots - chopped
7. garlic - chopped

Seasoning

1. 1 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1/2 tsp dark soya sauce
4. 1/2 tsp sugar
5. dash of pepper
6. 300 ml water

To cook

1. Saute the garlic and shallots till fragant. Add in minced meat and stir-fry for 2 minutes.
2. Add in potatoes and seasoning except water and pepper. Stir-fry and mixwell.
3. Add in 300 ml water and close with lid. Turn to low heat and simmer for 10-15 minutes until the potatoes is soften. (Add in additional water if the gravy is drying up but the potatoes still need to be cooked longer)
4. Add the pepper and mix well. Dish up and serve.

Tips : If want shorten time, can first deep- fry the potatoes, dish and set aside. Add in after minced pork and follow on with step no.2 but with less water.

Lamb Chop

Ingredients

1. 5 pieces lamb shoulder

Marinade

1. 2 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tbsp HP sauce
4. 1 tsp worcestershire sauce
5. 1 tsp dark soya sauce
6. 1 tsp salt
7. 1 tsp black pepper
8. 1 tsp sugar
9. dash of rosemary herbs
10. some water

To cook

1. Clean the lamb and mix with marinade. Season for overnight.
2. Heat up oil and pan-fry until cooked.
3. Serve with vegetables of your choice and fried potatoes.

   Macaroni Cheese

   Ingredients
   
4. macaroni pasta - 1 bowl
5. 2 pips garlic - chopped
6. 3 tbsp grated cheese
7. 2 tbsp olive oil

Seasoning

For boiling pasta

1. 1/2 tsp salt
2. 1/2 tsp cooking oil

For cooking

1. 1/2 tsp salt
2. 1/2 tsp black pepper
3. dash of white wine (optional)
4. 300 ml UHT whipping cream

To cook

1. Cook the macaroni pasta in hot boiling water with 1/2 tsp salt and 1/2 tsp cooking oil, for 10-15 minutes. Dish and drain. Set aside.
2. Heat up wok with 2 tbsp olive oil, saute chopped garlic till fragant.
3. Add in macaroni and seasoning. Stir fry until the sauce is thicken.
4. Add in grated cheese and mix well. Dish up and serve hot.

Tips : Optional ingredients = chicken meat, button mushroom, fresh olive, carrots/cauliflower, parsley/basil. Add in these ingredients after saute the garlic and thereafter follow from step no.3

Marmite Chicken

Ingredients

1. 2 chicken thighs - deboned & cut into pieces

Marinade

1. 1 tsp light soya sauce
2. 1/2 tsp salt
3. 1 tbsp corn flour
4. dash of pepper

Sauce

1. 2 tbsp marmite yeast extract
2. 1 tbsp maltose
3. 1 tbsp honey
4. 1 tbsp light soya sauce
5. dash of pepper & chicken stock granules
6. 100 ml water

To cook

1. Mix chicken with marinade and season for 1 hour. Deep fry in hot oil for 2 minutes or until cooked. Dish and drain.
2. Heat up 1 tbsp oil, pour in sauce and cook at medium heat until thick. Return fried chicken and mix well. Dish up.

   Steam Spare Ribs with Fermented Soya Bean Paste

   Ingredients
   
3. 600 gm spare ribs
4. 1 tbsp fermented black bean - soaked
5. 1 red chilli - shredded
6. 1 pip garlic - chopped

Marinade

1. 1 tbsp fermented soya bean paste
2. 1 tbsp spicy soya bean paste (tau ban cheong)
3. 1 tsp sugar
4. 1 tsp corn flour
5. 1/2 tsp sesame oil

To cook

1. Mixed the ingredients with marinade and season for 1 hour.
2. Steam for 15 min and serve hot.

   Fried Prawns with Hoisin Sauce

   Ingredients
   
3. 500 gm prawns - clean and shelled
4. garlic - chopped

Marinade

1. 1/2 tsp sugar
2. 1/2 tsp salt
3. dash of sesame oil

Sauce

1. 2 tbsp hoisin sauce (lee kum kee)
2. 1 tsp light soy sauce
3. 1/2 tsp sugar
4. 100 ml water

To cook

1. Mix the prawns with marinade and season for half an hour.
2. Heat up oil and saute garlic until fragant. Add in prawns and stir fry until just cooked.
3. Pour in sauce and stir well until gravy is thicken. Dish up.

   Sweet Gourd with Egg Beancurd

   Ingredients
   
4. 2 pcs egg beancurd - cut into 4 cm strips
5. 1 pip garlic - chopped
6. 1 tsp ginger - chopped
7. 1 sweet gourd (about 200 gm) - cut into pieces

Seasoning

1. 1/2 tbsp oyster sauce
2. 1 tbsp light soya sauce
3. 1 tsp salt
4. dash of perpper & chicken stock granule
5. 150 ml water
6. 1 tsp corn flour, mixed with 2 tbsp water, for thickening sauce

To cook

1. Deep fry egg bean curd in hot oil until golden brown. Dish and drain. Arrange on a serving plate.
2. Heat up 1 tbsp oil, saute chopped garlic and ginger until fragant. Add in sweet gourd and stir well. Add in seasoning and cook for 2 minutes.
3. Thicken with corn flour water and pour over fried bean curds. Serve hot.

   Stir Fry Leek with Preserved Meat

   
   
   Ingredients

   1. 3 stalks leek - sliced
   2. 1 pc preserved meat - sliced
   3. garlic - sliced

   Seasoning

   1. 1 tbsp oyster sauce
   2. 1 tbsp light soy sauce
   3. dash of pepper

   To cook

   1. Heat up 1 tbsp oil, saute garlic till fragant.
   2. Add in preserved meat, leek and seasoning.
   3. Pour little bit water and stir fry. Cover lid for 3 minutes.
   4. Remove lid and stir fry till gravy is thicken. Dish up.

      Pig Stomach Soup with Pepper

      
      Ingredients

      1. 1 pig stomach - clean well and cut into slices
      2. 1/2 kampung chicken - remove skin
      3. 50 gm shallots - cleaned
      4. white peppercorns- crushed
      5. pacific clams

      Seasoning

      1. 1 tbsp salt

      To cook

      1. Put all ingredients into soup pot. Add enough water (can be served to 3-4 persons).
      2. Boil for 3 hours at lower heat. Add seasoning to taste. Serve.

         Brocolli with Pacific Clams in Oyster Sauce

         
         Ingredients
         
      3. 300 gm brocolli - cut into florets
      4. carrot - sliced
      5. garlic - chopped
      6. ginger - chopped
      7. pacific clams

      Seasoning

      1. 1 tbsp oyster sauce
      2. 1/2 tbsp light soy sauce
      3. 1/2 tsp salt
      4. dash of sesame oil
      5. dash of pepper
      6. 1 tsp corn flour mix with water (to thicken gravy)
      7. 200 ml water

      To cook

      1. Boil brocolli in a pot until cooked. Drain and set aside.
      2. Heat up oil, saute chopped garlic and ginger until fragant.
      3. Add in pacific clams and carrots with seasoning. Stir fry.
      4. Add in corn flour solution and mix till gravy is thicken.
      5. Pour on the brocolli and serve.

         Fried Prawns with Special Sauce

         
         
         Ingredients

         1. 1/2 kg prawns - cleaned
         2. garlic - chopped
         3. ginger - chopped
         4. shallots - chopped

         Sauce

         1. 2 tbsp oyster sauce
         2. 2 tbsp light soy sauce
         3. 1 tsp sugar
         4. 1 tsp shaoxin wine
         5. 1/2 tsp sesame oil
         6. dash of pepper
         7. 100 ml water

         To cook

         1. Deep fried prawns in hot oil till golden brown. Dish up and set aside.
         2. Saute chopped garlic, ginger, shallots with 1 tbsp oil until fragant. Add in seasoning and stir until gravy is thicken.
         3. Return prawns and mix well. Dish up.

            Soy sauce minced meat

            Ingredients
            
         4. 500 grams minced pork
         5. Shallots - chopped
         6. Garlic - chopped
         7. Ginger - chopped

         Seasoning

         1. 2 tbsp oyster sauce
         2. 2 tbsp light soya sauce
         3. 1 tbsp dark soya sauce
         4. 1 tsp sugar
         5. 1 tsp worcherstershire sauce
         6. 1 tsp sesame oil

         To cook

         1. Add 2 tbsp oil into hot wok. Sautee chopped garlic, shallots and ginger until fragant.
         2. Add in minced pork and stir fry.
         3. Add in seasoning and keep frying.
         4. Add some water to give gravy to the minced pork.
         5. Cook for 5 minutes, dish up.

            Chinese Style Pork Chop

            Ingredient
            
            

            1. 600 gm pork chops

            Marinade

            1. 1 tbsp oyster sauce
            2. 1 tsp sugar
            3. 1 tsp salt
            4. 1 tsp sesame oil
            5. 1 egg
            6. 2 tbsp plain flour
            7. 1 tbsp custard powder
            8. 100 ml water
            9. 1 tbsp corn flour (to add in last)

            Sauce

            1. 2 tbsp tomato sauce
            2. 1 tbsp chilli sauce
            3. 1 tsp worcestershire sauce
            4. 1 tsp curry powder
            5. 1/2 tbsp sugar
            6. 1/2 tsp salt
            7. 1 tsp light soya suace
            8. little bit of water

            To cook

            1. Mix pork chops with marinade and season for 2 hrs. Add in corn flour and mix well.
            2. Deep fry pork chops in hot oil until golden brown. Dish up and set aside.
            3. Heat up wok with 1 tbsp oil. Pour in sauce and cook until thick. Return the fried pork chops and mix well. Dish up.

               Lemon & Honey Spare Ribs

               
               
               Ingredients
            4. 1 kg meaty spare ribs (cut into pieces)

            Marinade

            1. 1 tbsp Maggie seasoning
            2. 2 tbsp lemon juice
            3. 1 tbsp sugar
            4. 1 tsp sesame oil
            5. 1/2 tsp pepper
            6. 1 egg
            7. 2 tbsp corn flour
            8. 2 tsp bicarbonate of soda
            9. 100 ml water

            Sauce

            1. 2 tbsp lemon flesh
            2. 1 tbsp honey
            3. 1 tbsp maltosa
            4. 1 tsp salt
            5. 200 ml water

            To cook

            1. Mix spare ribs with marinade and season for atleast 3 hours.
            2. Deep fry spare ribs in hot oil until golden brown. Dish up and set aside.
            3. Pour sauce into wok and cook until thick. Return the spare ribs, mix well and dish up. Sprinkle with some grated lemon skin for decoration.

               Crunchy Bites

               Ingredients
               
               
            4. Streaky Bacon (cut strips)
            5. French Bean (diced)
            6. Carrot (diced)
            7. Small Anchovies
            8. Garlic (chopped)
            9. Ready fried nuts

            Seasoning

            1. 2 tbsp light soya sauce
            2. 1 tsp sugar
            3. Dash of pepper

            To cook

            1. Deep fry the anchovies until golden brown and set aside.
            2. Deep fry the streaky bacon until golden brown and set aside.
            3. Heat up wok and put 1 tbsp oil. Saute chopped garlic until fragant. Add in diced french beans, diced carrots and seasoning. Stir fry till just cook.
            4. Add in nuts and pepper. Mix well and dish up. Sprinkle fried anchovies and streaky bacon on top.

            Tips : Optional can add 'yau char kuai' - cut strips, curry leaves or chili padi.

            Fried Wings with Shrimp Sauce

            Ingredients
            

            1. 5 chicken wings (only the wing part as shown)

            Marinade

            1. 1 tbsp shrimp sauce (lee kum kee)
            2. 1 tsp sugar
            3. 1 tbsp plain flour
            4. 2 tbsp rice flour
            5. 1 egg

            To cook

            1. Mix chicken wings with marinade and season for atleast 3 hours.
            2. Deep fry in hot oil until golden brown. Dish up and serve hot.

               Milky Chicken Thigh

               
               Ingredients
               
            3. 6 chicken wings (use the thigh part only)
            4. Garlic (chopped)
            5. Fried cashew nuts or any other ready fried nuts (chopped)

            Sauce

            1. 1/2 tbsp chilli sauce
            2. 1/2 tsp sugar
            3. 1 tsp chicken stock granules
            4. little butter
            5. 200 ml evaporated milk
            6. 1/2 tsp corn flour (mix with water for thickening)

            Marinade

            1. 1/2 tsp chicken stock granules
            2. Pinch of sugar
            3. 2 tsp cornflour
            4. Pinch of pepper
            5. 1 egg

            To cook

            1. Chop the chicken into 2 section, use only the thigh part. Combine with marinade and season for 3 hours. Deep fry chicken with hot oil until golden brown. Dish up and set aside.
            2. Heat up wok, add in butter and saute garlic until fragant.
            3. Pour in seasoning with evaporated milk, stir and bring to boiled. Return chicken thigh and pour in corn flour solution, stir and mix well until gravy is thicken.
            4. Dish up and sprinkle with chopped nuts and shredded spring onion.

               Eggplant with Minced Meat

               
               Ingredients
               
            5. 1 eggplant (cut strips)
            6. Minced pork
            7. 1 red chilli (chopped)
            8. 1 chinese mushroom (soaked and chopped)
            9. Some fermented black bean (chopped)
            10. 1 stalk spring onion (chopped)

            Seasoning

            1. 1 tbsp oyster sauce
            2. 1/2 tsp sugar
            3. 1 tsp chicken stock granules
            4. 1/4 tsp dark soya sauce
            5. 1/2 tsp fermented soya bean paste
            6. 1/2 tsp fermented spicy bean paste
            7. 200 ml water
            8. 1 tsp cornflour (mix with water for thickening)

            To cook

            1. Deep fry eggplant until cooked and soft. Dish up on a serving plate.
            2. 1 tbsp oil for saute minced pork, fermented soya bean, chopped chilli and mushroom until fragant. Pour in seasoning and water, bring to boiled. Add in the corn flour solution and stir for a while. Dish up and pour on top of the cooked eggplant. Sprinkle with chopped spring onion and serve.

               Grilled Salmon with Sauce

               
               Ingredients

               
               

               1. 1 piece Salmon
               2. Ginger, shredded
               3. Spring onion, shredded

               Sauce

               1. 1 tbsp oyster sauce
               2. 1 tbsp light soya sauce
               3. 1/2 tsp sugar
               4. 1/2 tsp sesame oil
               5. 1/2 tsp worchestershire sauce
               6. 50 ml water

               To cook

               1. Deep fry salmon in hot oil until golden brown. Dish up and set aside.
               2. Fried the shredded ginger until golden brown. Dish up and set aside.
               3. Pour in seasoning and cook until the sauce is thick. Pour the sauce to salmon and garnish with the fried ginger and spring onion.

                  Hot & Spicy Fried Potatoes

                  
                  Ingredients
                  
               4. 3 potatoes, peeled and cut strips
               5. 1 onion, shredded
               6. 1/2 tsp salt

               Seasoning

               1. 2 tbsp chilli boh
               2. 1 tbsp light soya sauce
               3. 1/2 tbsp sugar
               4. 1/2 tbsp asam paste juice

               To cook

               1. Mix potatoes with salt and deep fry in hot oil until golden brown. Dish and drain.
               2. Heat up oil and saute onion until aromatic. Add in seasoning and cook until thick, add fried potatoes and mix well. Dish up.

                  Green Vege top with Fried Anchovies

                  
                  
                  Ingredients
                  

                  1. Dark green leaf vege
                  2. Anchovies
                  3. Garlic, cut slices
                  4. Ginger, cut slices

                  Seasoning

                  1. 2 tbsp fish sauce
                  2. 1/2 tsp salt
                  3. Water

                  To cook

                  1. Deep fry the anchovies and set aside.
                  2. Saute garlic and ginger.
                  3. Add in vege and stir fry.
                  4. Add in seasoning and water. Close the lid and simmer a few minutes.
                  5. Dish up and garnish with fried anchovies on top.

                     Cauliflower Tempura

                     
                     
                     Ingredients
                  6. 300 gm cauliflower -cut florets

                  Batter

                  1. 5 tbsp plain flour
                  2. 3 tbsp corn flour
                  3. 2 tbsp riceflour
                  4. 1/2 tsp salt
                  5. 1 egg
                  6. 100 ml water
                  7. 2 tbsp oil

                  To cook

                  1. Put all batter ingredients into a mixing bowl and mix well.
                  2. Coat cauliflower with batter and deep-fry in hot oil until golden brown. Dish and drain.
                  3. Heat up a non stick pan, add in some salt and black pepper and stir fry at low heat until fragrant. Add in cauliflower and mix well. Can serve with mayonaise or chilli sauce.