Salted Egg Tofu

There has been a major craze in salted egg dishes and some really taste very good and when Knorr launched a smaller pack of their salted egg powder – I figured that I should get a pack to try out some salted egg dishes without the hassle of having to steam them from scratch.  I was tempted to do salted egg chicken but since I had a packet of tau kwa in the fridge. I decided let’s start with tofu.

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Ingredients

  • 1 packet of tau kwa
  • Olive oil spray
  • 3 sprigs of curry leaf
  • 30 gm of unsalted butter
  • 3 tbsp of salted egg powder
  • 3 chili padi (optional)
  • Minced garlic
  • 1/8 tsp salt
  • 1/4 tsp chicken powder (optional)

Steps

  1. Pat dry tofu and cut into cubes – 9 cubes per tofu
  2. Spray olive oil on tofu and air fry to 13 minutes until golden brown
  3. Heat pan and melt butter, stir-fry curry leaves and garlic until aromatic.
  4. Add in the salted egg powder  and stir fry until paste is foamy and aromatic. Season with salt and chicken powder
  5. Add in the fried tofu and coat with sauce before serving

 

Recipe from

http://www.noobcook.com/salted-egg-yolk-tofu/2/

Notes: I airfried the tofu instead of using oil to deep fry for a healthier version.

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Broccoli with Chicken

I bought the chicken breast thinking to make chicken pies but as I still have a head of broccoli left – decided to clear it from the fridge so cooked them together to eat with white quinoa cooked with chicken seasoning for more taste.

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Ingredients

  • 2 chicken breasts cut into cubes
  • 1 head of broccoli cut into florets
  • 1/2 tsp corn starch
  • Olive oil
  • Minced garlic
  • Pinch of salt

Sauce

  • 1 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn starch
  • 1/2 cup of water
  • 3 dashes of pepper

Steps

  1. Marinate chicken with salt, pepper and corn starch
  2. Heat olive oil and stir fry the mince garlic until fragrant
  3. Add chicken and cook until almost white and add in the florets
  4. Pour in the sauce, stir fry chicken and broccoli
  5. Simmer for a bit to cook both chicken and broccoli
  6. Dish up and serve

Note: Don’t boil broccoli as this would destroy the nutrients

 

Recipe from

http://rasamalaysia.com/broccoli-chicken/2/

 

 

Braised Meat Rice (卤肉饭)

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.

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Ingredients

  • 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

Steps

  1. Boil pork belly for 25 mins, rinse in cold water to cool down.
  2. Cut pork belly into small pieces and set aside.
  3. Heat pan with oil and stir fry garlic until fragrant.
  4. Add the meat and stir fry for a while and add the sauces, wine.
  5. Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
  6. Bring to a boil and simmer for 20 mins until sauce thickens.
  7. 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.

Recipe from

https://www.ytower.com.tw/movie/play.asp?id=M-1474

 

Longan and Snow Fungus Sweet Soup (龙眼雪耳糖水)

It’s a very Cantonese thing to cook soups – both savory and sweet. This was my first attempt at making a sweet soup since I have some snow fungus which I previously used for chicken soup. I was just wondering how should I use it up and it occurred to me that I could make this dessert. This dessert soup can be eaten both warm and cold. Personally, I prefer it cold as it’s more refreshing especially given the hot weather recently. I estimated the amount of ingredients so I did not exactly follow the portions as listed. I also used my multi-use tea pot’s sweet soup setting.

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Ingredients

  • 40 gm snow fungus
  • 2 litres of water
  • 5 pandan leaves (optional)
  • 50 gm dried longan
  • 20 red dates
  • 100 gm gingko / lotus nuts (optional)
  • 120 gm rock sugar (can be reduced)

Steps

  1. Soak snow fungus until puffed up and soften. Trim and discard the dark yellow hard part of the center of the fungus. Cut to small pieces and put into pot.
  2. Add all ingredients except gingko nuts into pot and bring to boil for 20 mins. Add the gingko nuts and continue to simmer for 1 hr or more depending on how soft you want the ingredients.
  3. Add rock sugar to taste and stir to make sure sugar is fully dissolved.  Remove the panda leaves and serve warm or chilled.

 

Recipe adapted from

http://www.noobcook.com/white-fungus-with-longan-and-ginkgo/2/

Chives Omelette (韭菜煎蛋)

I seldom get to eat this dish cos there is old saying that too much chives will make your legs weak but I think there is no basis to this. I bought a bunch of chives cos there is some wanton skins I am thinking of using up but I realized it’s a bit too much for the amount of minced meat I have on hand so I used half for chives omelette instead.

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Ingredients

  • 50 gm of chives
  • 2 eggs
  • 1/2 tsp fish sauce
  • Dash of hua diao wine
  • 2 tsp cornstarch + 2 tsp water
  • Olive oil

Steps

  1. Wash chives and pat dry with paper towels and cut chives into 1 cm bits
  2. Add fish sauce and hua diao wine into eggs and beat until frothy
  3. Mix eggs mixture with chives and add in corn starch solution
  4. Heat oil and pour half of egg mixture into pan
  5. Turn heat to low and fry for about 1 min
  6. Turn over and fry another 1 min or when browned

 

Recipe from

http://www.tastehongkong.com/recipes/featured/fried-eggs-with-chinese-chives-a-simple-savory-omelet/

 

Zha Jian Mian (炸酱面)

I’ve always like this dry mix noodle and would always eat it outside but I thought it was quite tedious to make. However when I checked the recipe, it was not as complicated as I thought just that I need to get bean paste so off to Redmart to order 2 kinds of bean paste – sweet and chili. I used the wrong type of bean curd though so it turned out more like mapo tofu instead but still tasted great on both noodles and rice.

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Ingredients

  • 250 gm of yang chun mian ( I used 2 x dry brown rice noodles)
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 pc tau kwa diced (I used soft tofu)
  • 250 gm minced pork
  • 1 1/2 tbsp sweet bean sauce
  • 1 1/2 tbsp chili bean sauce
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • 1 tbsp hua diao wine
  • 1/2 cup water
  • 1 1/2 tsp corn starch
  • Julienned carrot / cucumber or blanched vegetables

Steps

  1. Cook the noodles, drain and set aside
  2. Heat the oil in pan and stir fry garlic together with tau kwa and minced pork. Stir fry until meat turns white then add in both bean sauces and mix well
  3. Combine light soya sauce, sugar and hua diao wine and add into pan. Add enough water to cover the ingredients and let the sauce come to a boil
  4. Mix the corn starch with some water and stir into the sauce to thicken it.
  5. Dish on top of cooked noodles and add in the carrots / cucumber or vegetable to serve

Note: If using soft tofu, add before the water.

Recipe from Her World

http://www.herworldplus.com/solutions/recipes/zha-jiang-mian-30-minutes

Shanghai Fried Noodles (上海炒面)

My first attempt at frying noodles was a bit of a disaster cos the noodles were mushy cos I cooked them a tad too long luckily it was still edible but not worth posting about. Since I had the brown rice noodles – I wondered if they could be used for frying so after checking out some recipes, I decided on this one since it looked simple and I had all the ingredients on hand. I used 4 pieces of my brown rice noodles instead of the 500 gm white noodles / Udon etc – so my noodles turned out a tad salty

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Ingredients

  • 120 gm pork sliced to bite size pieces
  • 1 tsp minced garlic
  • 500 gm shanghai white noodles / udon
  • 150 gm cabbage shredded
  • 1 -2 tsp chili bean sauce (optional)

Marinate for pork 

  • 1 tsp light soya sauce
  • 1/2 tsp corn starch
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • Dash of white pepper
  • Dash of sesame oil

Noodle sauce 

  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp chicken stock or water
  • Dash of sesame oil

Steps

  1. Marinate pork for 20 mins or longer
  2. Cook noodles according to instruction until noodles are soft but still firm. Drain and rinse with cold water then set aside
  3. Heat oil in pan and stir fry marinated pork until cooked and set aside
  4. Add garlic and fry until fragrant and add in the shredded cabbage and fry until soften and add in noodles. Pour the sauce over and stir to coat the noodles evenly. Add in pork and chili bean sauce
  5. Stir fry to combine and serve

 

Recipe from Christine’s Recipes

http://en.christinesrecipes.com/2013/02/shanghai-fried-noodles.html#more

 

Homemade Garlic Bread Spread

Garlic bread at home used to be made with McCormick’s garlic bread powder and butter spread but somehow it never tasted as good as the ones outside which are so expensive. As I have some wholemeal bread left over and was craving for garlic bread – I googled for how to make garlic bread spread from scratch and found this most simple recipe.

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Ingredients 

  • 4-5 pieces of sliced bread
  • 30 gm of butter soften
  • 1 tbsp of minced garlic
  • Pinch of salt
  • Dash of mixed herbs (optional)
  • Sprinkle of Parmesan Cheese (optional)

Steps

  1. Mix soften butter with minced garlic and salt
  2. Add in mixed herbs
  3. Spread on bread and sprinkle on cheese
  4. Toast bread until crisp
  5. Serve hot

Prawn Paste Chicken (虾酱鸡)

This dish is always a must order when eating zi char and when I got my Air Fryer I have always been wanting to make it at home but my first few attempts was not successful with too much flour or too thick a batter. This time I tried another recipe but I used just corn flour cos I didn’t  have any potato starch.

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Ingredients

  • 6 mid joint wings
  • 1 tbsp prawn paste
  • 1/2 tbsp sugar
  • 1/2 tbsp sesame oil
  • 1 tbsp Shaoxing wine
  • 1/2 tbsp oyster sauce
  • Dash of white pepper
  • 3 tbsp plain flour
  • 3 tbsp potato starch
  • 1/8 tsp baking powder
  • 1 egg
  • 50 ml water

Steps

  1. Marinate the wings with prawn paste, sugar, sesame oil, Shaoxing wine, oyster sauce and white pepper for up to 4 hours.
  2. Mix the flour, potato starch, baking power, 1 egg, baking powder and water into a smooth batter.
  3. Put the wings into the batter and coat them evenly
  4. AF at 180 degrees, for 13 mins ( no preheat) and turn wings and AF for another 7 mins. Drain oil on paper towels.

Recipe from The Meatmen

http://themeatmen.sg/har-cheong-gai/

Sweet & Sour Vinegar Pork Ribs (糖醋排骨)

I ordered a packet of pork soft bone sometime back and cooked some today cos I saw a recipe using Zhejiang vinegar which I brought to eat with dumplings. The original recipe calls for deep frying the pork ribs but I used my Air Fryer instead to make the dish healthier and oil-less. This dish is very appetizing with the perfect combination of sweet and sour.

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Ingredients

  • 250 gm pork ribs / pork soft bone
  • 1/2 tbsp light soya sauce
  • 1/2 tbsp Shaoxing wine
  • 1/2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sodium bicarbonate
  • Dash of white pepper
  • 1 tbsp corn starch
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 cup Zhejiang vinegar
  • 2 tbsp sugar

Steps

  1. Wash and drain pork ribs
  2. Marinate pork ribs with light soya sauce, shaoxing wine, sesame oil, salt, sodium bicarbonate and pepper for at least 30 mins or longer
  3. Add corn starch to pork ribs and mix well
  4. AF at 200 degrees for 10-15 mins depending amount of ribs and set aside.
  5. Heat olive oil in pan and stir fry minced garlic until fragrant
  6. Add in vinegar and sugar and cook until sauce starts to thicken
  7. Add the pork ribs and mix well with sauce.

 

Recipe from The Meatmen

http://themeatmen.sg/sweet-and-sour-vinegar-spare-ribs/

 

Claypot Rice via Electric Lunchbox

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.

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Ingredients

  • 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

Steps

  1. 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.
  2. Cut up lup cheong and mushroom.
  3.  Wash and rinse rice and add in water
  4. Add in lup cheong and mushroom and chicken. Pour in all marinate sauce.
  5. Put into electric lunch box and set to cook for 35-40 minutes. Alternatively, use a rice cooker.
  6. Give the rice a good mix with chopsticks to coat all rice with marinate sauce and serve

 

Recipe from

http://jewelpie.com/very-easy-claypot-chicken-rice-in-rice-cooker-6-ingredients/

Air Fryer Roast Pork / Siew Yoke / Sio Bak / 烧肉

This is one of my favorite foods and I remember mum tried making it a few times but could not get the skin right occasionally. The meat would be yummy but the skin turned out tough and rubbery. Most recipes involved having to poke the skin properly and needs to dry the meat in advance for at least a day or so which seems so troublesome to do. While I was ecstatic that roast pork can be made via Air Fryer – the thought of having to go through so much work made me hesitant. I came across this recipe on one of the Air Fryer cooking group I joined and could not believe that it could be so simple! So I took a chance and tried it out and wow was I amazed!

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Ingredients

  • 500gm – 1kg pork belly
  • 5 – 8 cloves of peeled garlic
  • 1 tsp five spices powder
  • 1 cup salt

Steps

  1. Wash and use paper towels to dry the pork belly thoroughly
  2. Make horizontal slits on the sides of the pork belly and insert each piece of garlic. Push deep inside so that the garlic dun pop out and burn. Be careful not to cut through the meat through when inserting garlic.
  3. Rub all sides of the pork belly generously with five spices powder. Wipe off from skin if any of the powder gets on.
  4. Layer skin with salt generously and evenly.
  5. Wrap the meat sizes with foil.
  6. Add *water in the bottom pan until the fan pattern and preheat AF at 190 for 5 mins and place the pork belly on grill pan or basket.
  7. AF at 190 for 35 – 40 mins until a salt crust forms on the skin
  8. Remove pork belly from AF and remove the salt crust and foil
  9. Raise temp to 200 and place pork belly back and AF for another 25-30 mins
  10. Remove from AF and rest pork belly for at least 10 minutes before cutting

*Adding water will make the oil easier to clean off but make sure the water level is no high enough to hit the basket or grill pan.

Recipe shared by Alice Chin in Fun Cooking with Philips Airfryer FB Group

Any leftover roast pork makes a perfect compliment to fried cauliflower rice too.

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