I am sure most people have heard of Pepper Lunch and their famous sizzling hot plate. I came across this Cookat recipe on Facebook and was keen to try it out cos it seemed so simple with just a few key ingredients. I even tried making my own mirin using sugar and rice vinegar. The odd thing is the homemade mirin has a sweeter taste while the mirin i bought from Isetan dun really register. Maybe it has to do with the amount of sugar.
- 1 cup rice (cooked)
- 200-300gm of shabu shabu pork / beef
- 2 tbsp of corn (I use half a can)
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp light soya sauce
- Nob of butter
- Black pepper
- Mix the sugar, mirin and light soya sauce in a small bowl.
- Melt nob of butter in pan and add rice. Alternatively, add the butter into the hot rice when it’s just cook and mix well before adding to hot pan.
- Add the sauce over the rice and add in the corn.
- Stir-fry to mix evenly and then place the meat around the edges of the pan. Add black pepper to taste.
- If using cast iron pan, remove from stove and use the residual heat to cook the meat. Mix with rice and serve.
Note: I use a non-stick wok pan so I stir-fry the meat with the rice until cooked and flatten the rice in the pan to get the rice a bit charred for additional flavor. Do not add too much butter as the rice will become very oily.
I like plain white porridge and usually we match it with fried luncheon meat, canned dice fish, salted egg and chai po omelette. But it’s a bit of a hassle to cook so many side dishes if I am only eating for one. For this meal, I panfried salmon and the chai po omelette to pair with white porridge.
- 50 gm of chai po
- 2 eggs beaten
- Minced garlic
- Olive oil
- Wash and rinse chai po in water. Drain and squeeze to remove excess water. Pat dry on paper towels and air dry for 30 mins.
- Heat oil and stir-fry garlic until fragrant. Add in chai po and stir-fry for 2 minutes. Spread out chai po in a flat layer.
- Pour beaten egg over the chai po and coat evenly. Cook on one side until dry and lightly browned then flip to the other side and fry until browned.
This is one of my comfort foods – fried beehoon with canned stew pork. It’s also my favorite version of fried beehoon. It’s always hard to resist a second helping when my mum fried up some. This beehoon is quite a family favorite and it’s actually a lot easier than I expected. Minimal preparation and short cooking time. Very good dish to whip up for gatherings or when you want some nice food in a hurry. I used the canned pork chops (排骨) but the pork leg version is good as well but might contain more fats. Another point to note – only get the Narcissus brand even though it might be more expensive but it just tastes better.
- 150-200 gm of beehoon 米粉
- 1 can of 256 gm stewed pork chop
- 1 beaten egg seasoned with 1/2 tsp light soya sauce (optional)
- 1 bag of vegetable – I like to use caixin
- Minced garlic
- Olive oil
- Gravy from stewed pork
- 3/4 to 1 cup water
- 2 1/2 tsp light soya sauce
- 2 tsp dark soya sauce – optional to give beehoon color
- Soak beehoon in water for 15-30 mins until noodles are fully reconstituted. Drain and set aside.
- Drain and sieve gravy from canned stewed pork. Remove bones and fatty pieces and shred meat into smaller pieces with a fork. Set aside both pork and gravy.
- Heat pan with a little oil and pour in egg and spread it thinly. Cool omelette and roll it up to slice into long thin strips and set aside. (Optional)
- Add a bit more oil and stir-fry garlic until fragrant and add in vegetable. Fry until soften and add in pork. Stir-fry the vegetable until just cooked. Dish up and set aside.
- Pour in sauce and bring to a gentle simmer. Add in beehoon and cook until the beehoon has soak up all the sauce and is dry. Add in pork, vegetable and egg. Stir fry to mix evenly and serve.
Recipe adapted from
This is a must eat whenever I am in Taiwan but in Taiwan generally less meat and more lard is used to cook this delicious but sinful dish. The local version is cooked using leaner minced meat in Singapore but the taste is usually not authentic enough. I substituted with pork belly meat instead so that there is a good balance of fats and meat. My first attempt – the meat was not soft enough but the taste pretty close after the flavor developed. This dish usually is paired with a braised hard boiled egg and prickled vegetables but I omitted it as I dun have them.
- 500 gm pork belly
- 1 tbsp minced garlic
- 2-3 tbsp fried Shallots
- 90 ml soya sauce
- 30 ml dark soya sauce
- 50 ml shaoxing wine
- 1.5 tbsp sugar
- 1/2 tsp five spice powder
- 200 – 300 ml water
- Olive oil / shallot oil
- Boil pork belly for 25 mins, rinse in cold water to cool down.
- Cut pork belly into small pieces and set aside.
- Heat pan with oil and stir fry garlic until fragrant.
- Add the meat and stir fry for a while and add the sauces, wine.
- Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
- Bring to a boil and simmer for 20 mins until sauce thickens.
- Serve hot with rice
Note: A friend suggested to cook in clay pot to make the meat more tender. I also think the meat should be cooked longer for 30 mins to 1 hour.
This is a great one pot meal which is very tasty – I always can’t help getting second helpings when mum makes this at home. I think my mum uses a lot more dark soya sauce as her version tends to be much more darker in color. I used chicken thigh meat and it’s a healthy version as I removed all the skin most of the fats.
- 1 cup low GI rice
- 1 cup water – use slighlty less than the full cup
- 1 chicken thigh – skin and fats removed
- 4 pcs of dry mushrooms soaked
- 1 lup cheong
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 1/2 tbsp light soya sauce
- 2 tsp Ginger juice, grate and squeeze 1 big piece of ginger
- Cut chicken into bite size pieces and marinate with ginger juice, dark and light soya sauce and oyster sauce and keep in fridge for at least 30 mins.
- Cut up lup cheong and mushroom.
- Wash and rinse rice and add in water
- Add in lup cheong and mushroom and chicken. Pour in all marinate sauce.
- Put into electric lunch box and set to cook for 35-40 minutes. Alternatively, use a rice cooker.
- Give the rice a good mix with chopsticks to coat all rice with marinate sauce and serve