Chilli-crab sauce pork / 辣椒螃蟹醬豬肉
- Pork-shoulder butt / 五花豬肉
- Egg, chilli-padi, cucumber, chilli-crab sauce / 雞蛋、泰式小辣椒、黃瓜、螃蟹醬
- Garlic / 蒜茸
- Salt, potato or corn-starch / 鹽巴、太白粉
- Cut pork into slices and marinate with salt, water and corn-starch / 将五花豬肉切片，用鹽巴，少許清水和太白粉醃製備用
- Remove skin and seeds of cucumber and cut into cubes and soak in ice-water / 將黃瓜去皮、去籽、切丁，用冰水泡備用。
- Remove chilli-padi seeds and
cut into slices/ 泰式小辣椒去籽、切段備用
- Heat up oil, add in garlic and chilli-padi, stir fry to give aroma/ 將蒜蓉、泰式小辣椒爆香
- Add in pork, turn fire to medium/large stir fry 2 min, add some water / 加入豬肉快炒2分鐘，加少許清水，避免豬肉變得干柴
- Add in chilli-crab sauce and some salt, stir fry to give a good mix/加入螃蟹醬大火快炒，撒上少許鹽巴調味，快炒拌均
- Add in cucumber cubes, stir for a good mix/ 加入黃瓜快炒拌均。
- Turn to small fire, add in an
egg to give a good coating on the pork, finally turn to large fire, quick
stir fry to give aroma /轉小火打上一顆蛋，讓蛋汁裹在豬肉上，拌均，再大火快炒，逼出香味。
- Ready to serve /盛盤即可食用
Katsu-don pork / 日式親子丼豬肉
- Pork-shoulder butt / 五花豬肉
- Egg, assorted beans -green peas, corn, carrot, holland peas / 雞蛋、雜豆-青豆、玉米、紅蘿蔔、四季豆
- Garlic / 蒜茸
- Salt, potato or corn-starch / 鹽巴、太白粉
Steps / 做法
- Cut pork into slices and marinate with salt, water and corn-starch / 将五花豬肉切片，用鹽巴，少許清水和太白粉醃製備用
- Soak assorted beans with cold water to de-froze / 將冷凍的雜豆用清水解凍泡軟備用。
- Beat up an egg in a bowl
with some diluted corn-starch/ 將雞蛋打均加入一點稀薄的太白粉水拌均備有
- Heat up oil, add in garlic and stir fry to give garlic aroma/ 將蒜蓉爆香
- Add in pork, turn fire to medium/large stir fry 1 min, add some water / 加入豬肉快炒1分鐘，加少許清水，避免豬肉變得干柴
- Add in assorted beans and some salt, stir fry to give a good mix/加入雜豆大火快炒，撒上少許鹽巴調味，快炒拌均
- Turn to small fire, pour in beaten egg to give a good coating on the pork /轉小火淋上蛋汁，讓蛋汁裹在豬肉上，快炒拌均。
- Ready to serve /盛盤即可食用
Posted: 10 Jan 2013
Sweet-sour pork / 咕嚕肉（左宗棠醬肉）
- Pork (leg-portion meat) / 豬腿肉
- Garlic (chopped), cucumber / 蒜茸、黃瓜
- Salt or light soy sauce (less salt), sugar, corn-flour, tomato ketchup, Thai sweet-sour chilli sauce / 鹽巴(减鹽生抽), 糖、太白粉、茄汁、泰式酸甜辣椒醬
Steps / 做法
- Clean & cut pork into small chunks & marinate with salt & corn-flour / 将豬腿肉洗淨切丁片，少許鹽巴、太白粉醃製備用
- Coat in thin layer of corn-flour for deep frying / 要炸前裹上一層太白粉
- Get ready chopped garlic& cut cucumber into chunks / 蒜切成蒜蓉，黃瓜切大丁備用
- Heat up oil (approx 160F), add in pork to quick deep fry & leached excess oil / 油溫160度將豬腿肉放入，大火快炸至酥脆，起鑊、滤去多餘的油
- Leave minimum oil in pan to heat up garlic / 留少許的油在鑊裡將蒜蓉爆香
- Add 3 table-spoon of ketchup, 1 table-spoon of Thai sweet-sour chilli sauce & ½ table-spoon of sugar / 倒入3湯匙茄汁、1湯匙泰式酸甜辣椒醬，½湯匙糖拌均
- Add diluted starch water for a good mix / 加入少許稀薄太白粉水勾芡
- Add in deep fried pork & cucumber for a good coating / 加入炸好的豬腿肉、黃瓜拌均裹上醬汁
- Ready to serve / 咕嚕肉盛在盤中即可食用
Posted: 2 Dec 2012
Stir-stew Pork ribs with bitter gourd / 焖炒苦瓜排骨
- Pork ribs / 排骨
- Bitter gourd / 苦瓜
- Salted beans / 豆鼓
- Chilli / 辣椒
- Garlic (chopped) / 蒜茸
- Salt or light soy sauce (less salt),corn flour / 鹽巴(减鹽生抽),玉米粉
Steps / 做法
- Clean/wash pork ribs & cut into small cubes, marinate lightly with soy sauce and corn flour / 将排骨洗淨后切段腌上少許生抽，玉米粉備用
- Clean and cut bitter gourd into small cubes / 将苦瓜去心洗淨,辣椒切段備用
- Steam bitter gourd for 5 minutes in boiling water / 将苦瓜放入沸水中蒸上5分鐘
- Heat up oil with garlic & chilli padi / 先将蒜茸和小辣椒一起爆香
- Add in pork ribs, stir fry till 80% cooked / 加入排骨快炒至八分熟
- Add bitter gourd & salted beans, mix well / 加入蒸好的苦瓜和豆鼓拌炒
- Add some japanese wine / 加入少許日本米酒調味
- Add some ¾ cup water, cover with lid & stew for 3-5 minutes / 加¾ 杯水,加蓋焖3-5分鐘
- Stir fry for a well mix / 掀開鑊盖快炒均匀即可
- Ready to serve/ 将苦瓜排骨盛在盤中即可食用
Sambal Petai Beans / 辣椒臭豆
- Grey prawns / 中型草蝦
- Petai beans, onions / 臭豆,大蒜
- Chilli paste / 罐頭辣椒醬
- Garlic / 蒜茸
- Salt and brown sugar / 鹽巴、赤糖
Steps / 做法
- Remove shell and marinate prawns with salt & sugar / 将草蝦去殼用鹽巴、糖醃製備用
- Slice petai beans into halves and remove the papilla (boil petai with water to make it softer) and cut onions in strips/ 臭豆切半去蒂(熱水煮軟)、大蒜切絲備用
- Heat up oil, add in garlic and stir fry to give garlic aroma/ 將蒜蓉爆香
- Add in onions, turn fire to medium/large, stir fry 2-3 mins / 加入大蒜快炒2-3分鐘
- Add in prawns, stir fry for 1-2 mins, add in chilli paste and some water/加入草蝦，快炒1-2分鐘，加入辣椒醬炒均，加點清水
- Add in petai beans and stir 1-2 mins for a well mix /加入臭豆伴炒1-2分鐘
- Add sugar to give colour and reduce chilli spiciness/加少許赤糖減嗆辣和調色
- Ready to serve /盛盤即可食用
Posted: 14 Oct 2012
Sweet Sour Prawns / 酸甜脆蝦
- Grey prawns / 中型草蝦
- Cucumber, spring onions / 黃瓜,青蔥
- Thai sweet-sour chili sauce, lime or lemon juice / 泰式酸甜辣醬,檸檬/酸酐汁
- Garlic, chilli padi / 蒜茸,泰式小辣椒
- Salt and brown sugar / 鹽巴、赤糖
Steps / 做法
- Remove shell and marinate prawns with salt & sugar / 将草蝦去殼用鹽巴、糖醃製備用
- Remove outer skin of cucumber and cut into strips and small pieces, soak with water kept refrigerated, cut spring onions into strips, chilli-padi remove seeds / 黃瓜去皮切片、泡水冷藏、青蔥切段、小辣椒去籽備用
- Heat up oil, add in garlic & chilli-padi and stir fry to give garlic aroma/ 將蒜蓉、小辣椒爆香
- Add in prawns, turn fire to medium/large and add in Thai sweet-sour chilli sauce; stir fry 1-2 mins / 加入草蝦快炒1-2分鐘，加入泰式甜辣醬
- Add sugar to give colour and reduce chilli spiciness/加少許赤糖減嗆辣和調色
- Add in cucumber then spring onions, stir for a well mix / 加入黃瓜蔥段炒均
- Add 1-2 tablespoon of lime/lemon juice and ready to serve / 淋上1-2湯匙檸檬/酸酐汁、盛盤即可食用
Posted: 2 Sep 2012
Kimchi pork / 韓式泡菜豬肉
- Pork-shoulder butt / 五花豬肉
- Kimchi, fermented vegetable, spring onions / 韓式泡菜,酸菜，青蔥
- Garlic / 蒜茸
- Salt, brown sugar, corn-starch / 鹽巴、赤糖、太白粉
Steps / 做法
- Cut pork into slices and marinate with salt and corn-starch / 将五花豬肉切片，用鹽巴，太白粉醃製備用
- Soak fermented vegetable in water for 20 min, cut spring onions into strips / 酸菜切段、冷水泡20分鐘、青蔥切段備用
- Heat up oil, add in garlic and stir fry to give garlic aroma/ 將蒜蓉爆香
- Add in pork, turn fire to medium/large stir fry 1 min, add some water and add in 2-3 teaspoon of Kimchi / 加入豬肉快炒1分鐘，加少許清水，加入2-3大湯匙韓式泡菜
- Add 1-2 teaspoon of sugar to reduce Kimchi spiciness & sourness and to give a sweet taste/加1-2湯匙赤糖減嗆辣減酸帶甜味
- Add in spring onions, stir for a well mix / 加入蔥段炒均
- Ready to serve /盛盤即可食用
Posted: 30 Aug 2012
Sweet sour pineapple prawns / 鳳梨游蝦 (菜名: 游龍戲鳳)
- Pineapple – 1 pc / 鳳梨 – 1个
- Prawns – ½ kg / 中蝦 – 半公斤
- Chilli padi / 小辣椒
- Garlic (chopped) / 蒜茸
- Sugar / 糖
- Salt or light soy sauce (less salt) / 鹽巴(减鹽生抽)
Steps / 做法
2. Marinate the prawns with salt & sugar / 將鮮蝦倒入大碗腌上糖和鹽巴
3. Grate the pineapple in a big bowl (discard centre part) / 將鳳梨刮碎
4. Pound chilli into paste / 将辣椒樁碎
5. Heat up oil with garlic and chilli paste / 将蒜茸和辣椒放入熱油中爆香
6. Stir-fry prawn in medium-large fire for 1 minute & set aside / 用中大火將蝦快炒1分鐘,起鑊
7. Pour grated pineapple into wok, add some sugar cook till boiled / 將鳳梨汁倒入鑊中,加少許
糖煮沸
8. Add in prawns & some salt & cook till boiled/ 加入鮮蝦和鹽巴調味,煮沸
9. Ready to serve/ 将鳳梨游蝦盛在大碗中即可食用
Posted: 24 Jul 2012Salted-bean Salmon / 豆豉鮭鱼
2. Celery or green onion / 芹菜(或青葱)
3. Salted beans / 豆豉
4. Chilli padi / 小辣椒
5. Garlic (chopped) / 蒜茸
6. Salt or light soy sauce (less salt) / 鹽巴(减鹽生抽)
Steps / 做法
1. Clean/wash salmon & cut into thick slices marinated lightly with soy sauce / 将鮮魚洗淨后切厚片腌上少許生抽備用
2. Cut celery to approx. 1” length, chilli padi in slices将芹菜、小辣椒切段備用
3. Heat up oil with garlic & chilli padi / 将蒜茸,小辣椒爆香
4. Stir-fry salmon in medium-large fire for 3-4 min / 加入魚片用中大火快炒
5. Add some japanese wine / 加入少許日本米酒調味
6. Add salted beans & stir fry(add some water) / 将豆豉加入鑊中快炒(加少許水)
7. Add celery, stir-fry till cooked / 加入芹菜快炒至熟
8. Ready to serve/ 将豆豉鮭魚盛在盤中即可食用
Posted: 24 May 2012
Chicken –Hainanese style / 雞肉-海南雞飯做法
2. Cucumber, ginger paste, chilli sauce w/vinegar / 黃瓜、薑蓉、辣椒醬(醋)
3. Salt, sesame oil, ice-water 10-15/ 鹽巴, 麻油、冰水
Steps / 做法
1. Clean chicken & season lightly with salt / 将雞隻/腿腿洗淨，少許鹽巴醃製備用
2. Cut cucumber into slice after removed coat/ 将黃瓜去皮斜刀切片盛在盤中備用
3. Get ready chilli sauce & ginger paste in a saucer / 將辣椒醬、薑蓉盛在小碟備用
4. Get ready a pot of boiling water / 煮開鍋裡的水
5. Steam chicken (30min)/drumstick (10min) in boiling water till fully cooked / 水煮開後將雞隻(30分鐘)/雞腿(10分鐘)置入鍋中蒸/炊至熟
6. Immerse chicken in ice-water for about 1 min / 將炊熟的雞隻/雞腿置入冰水中冰浸1分鐘
7. Cut chicken into slice, sprinkle sesame oil and serve with cucumber / 將雞肉切片盛在黃瓜盤中
8. Ready to serve / 淋上麻油和蒸雞油水即可食用
Posted: 1 Apr 2012
Fried fish fillet in light-soup / 煎煮松魚
1. Fish fillet (Bonito) / 松魚2片
2. Garlic (chopped), old ginger, green onion, coriander, pepper powder / 蒜茸、老薑、青蔥、芫荽、白胡椒粉
3. Salt or light soy sauce (less salt), frying-flour / 鹽巴(减鹽生抽), 脆炸粉
Steps / 做法
1. Clean & slice fish into halves & coat in thin layer of salt / 将松魚去鱗洗淨對半切片，抹上少許鹽巴備用
2. Coat in thin layer of flour for deep frying / 要炸前拭去多餘水分抹上脆炸粉
3. Get ready chopped garlic, old ginger in slices, green onions & coriander / 蒜切成蒜蓉，老薑切片，青蔥、芫荽切段備用
4. Heat up oil (approx 120F), add in fish fillet to quick deep fry & leached excess oil / 油溫120度將魚片放入，大火快炸至兩面酥脆，起鑊、滤去多餘的油
5. Leave minimum oil in pan to heat up garlic & ginger / 留少許的油在鑊裡將蒜蓉、薑片爆香
6. Add in fried fish fillet / 將炸魚片置入鑊裡和蒜蓉、薑片拌香
7. Add approx 3/4 cup of water & cook till boiled / 加入3/4杯的水煮至滾
8. Add in green onions, coriander & pepper powder / 起鑊前加入青蔥、芫荽和少許白胡椒粉
9. Ready to serve / 将煎煮松魚盛在盤中即可食用
Posted: 22 Mar 2012
Steamed mushroom minced-meat / 冬菇鮮肉圓
1. Small sized mushroom / 整粒冬菇
2. Minced-pork, fresh prawns / 鮮豬肉碎,鮮蝦
3. Water chestnut, carrots & green onion / 馬蹄,紅蘿菠,青蔥
4. White pepper powder / 胡椒粉
5. Salt or light soy sauce (less salt) / 鹽巴(減鹽生抽)
Steps / 做法
1. Shelled prawns, chopped & mixed with minced-pork/ 将剁碎的鮮蝦和碎豬肉混均
2. Mix chopped water-chestnut, carrots and green onion into the meat pastry / 將剁碎的馬蹄,紅蘿菠和青蔥加入鮮肉中
3. Mix meat pastry with pepper and salt / 加入少許胡椒粉,鹽巴或生抽調均備用
4. Fry mushroom in heated oil, add some soy sauce/ 將泡好的冬菇放入熱油中快炒,加入生抽爆香
5. Scoop & paste the meat pastry onto mushroom / 將鮮肉墊在爆好的冬菇上備用
6. Steam for 10 minutes after water is boiled / 等水煮沸后蒸上十分鐘即可
7. Ready to serve / 將冬菇鮮肉圓端上即可食用
Posted: 19 Dec 2011
Spicy suchi fillet / 清甜炒鱼片
1. Fresh or frozen suchi/dory fillet / 多利魚
2. Celery or spring onion / 芹菜(或青葱)
3. Chilli padi / 小辣椒
4. Tartar sauce / 鞳鞳酱
5. Garlic (chopped) / 蒜茸
6. Salt or light soy sauce (less salt) / 鹽巴(减鹽生抽)
Steps / 做法
1. Clean/wash fillet & cut into thick slices marinated lightly with soy sauce/ 将魚洗淨后切厚片腌上少許生抽備用
2. Cut celery to approx. 1” length & chilli in slices / 将芹菜,小辣椒切段備用
3. Heat up oil with garlic & chilli padi / 将蒜茸,小辣椒爆香
4. Add in suchi fillet, stir fry / 加入魚片快炒
5. Add some japanese wine / 加入少許日本米酒調味
6. Add in tartar sauce, mix well in fish / 加入少許鞳鞳酱炒均
7. Add celery & stir-fry till cooked (add some water) / 加入芹菜快炒至熟(加少許水)
8. Ready to serve/ 将清甜魚片盛在盤中即可食用
Posted : 12 Dec 2011
3. Heat up oil with garlic & chilli padi / 将蒜茸,小辣椒爆香
4. Add in suchi fillet, stir fry / 加入魚片快炒
5. Add some japanese wine / 加入少許日本米酒調味
6. Add in tartar sauce, mix well in fish / 加入少許鞳鞳酱炒均
7. Add celery & stir-fry till cooked (add some water) / 加入芹菜快炒至熟(加少許水)
8. Ready to serve/ 将清甜魚片盛在盤中即可食用
Posted : 12 Dec 2011
Otah fish / 椰漿辣魚
1. Batang fish – 2-3 slices / 巴淡魚 – 2-3片
2. Coconut (grated) – 1 pc / 絞碎椰子 – 1个
3. Chilli padi / 小辣椒
4. Garlic (chopped) / 蒜茸
5. Sugar / 糖
6. Salt or light soy sauce (less salt) / 鹽巴 (减鹽生抽)
Steps / 做法
1. Clean/wash fish & marinate lightly with salt/ 将鮮魚洗淨后抹上少許鹽巴備用
2. Add some water to squeeze out coconut milk / 加少許清水将椰漿擠出備用
3. Clean & remove chilli padi seeds, pound into paste / 将小辣椒洗淨去籽,樁好備用
4. Add sugar, garlic,chilli & light soy into coconut milk for a well-mixed gravy / 将糖,蒜茸,辣椒和生抽加入椰漿中調均勻
5. Pour coconut gravy over the fish / 将調好的椰浆淋在鮮魚上
6. Steam for 10 minutes after water is boiled / 等水煮沸后蒸上十分鐘即可
7. Ready to serve/ 将椰漿辣魚端上即可食用
Posted: 5 Dec 2011
Spicy tuna with onion / 大蔥金鎗魚
1. Chunky tuna fish (canned) – 100 gm / 金鎗魚(罐頭)
2. Onions / 大蔥
3. Chilli padi /小辣椒
4. Garlic (chopped) / 蒜茸
5. Salt or light soy sauce (less salt), sugar / 鹽巴(减鹽生抽),糖
Steps / 做法
1. Wash & cut onions into strips / 將大蔥洗淨,切小段
2. Cut chilli padi into slices / 將小辣椒去籽切小片
3. Heat up oil with garlic & chilli padi / 将蒜茸,小辣椒爆香
4. Add onion into heated oil and stir-fry / 加入大蔥段快炒至熟
5. Add salt & sugar / 加入少許鹽巴,糖調味
6. Add in tuna fish (canned) / 加入金鎗魚快炒
7. Add some japanese wine / 加入少許日本米酒調味
8. Stir-fry till fully cooked / 快炒后即起鑊
9. Ready to serve / 将大蔥金鎗魚盛在盤中即可食用
Posted: 22 Nov 2011
Cooking tips
Control of stove fire
1. Turn to middle-maximum fire when heating up frying wok
2. Always turn to minimum fire before pouring in cooking oil & adding food into frying wok
3. Always use middle-fire to cook to keep the stove & kitchen oil/smoke free
4. For steaming, only put in the fish after water in the cooking pan/wok is boiled
Utensils
1. Always ensure frying wok is dry before pouring in cooking oil
2. To avoid hot oil spurting from the wok always drain away excess water after washing the vegetable/meat etc.
Salt/wine
1. Salt/wine can give vegetable a ‘green-look’ when cooked
2. Salt seasoning reduces ‘fishy smell’ in fish
3. Too long (> 2 hour) or too much salt seasoning will harden texture of fish
Sugar
1. Sugar seasoning can give food (eg. prawns) a more ‘crunchy feel’ when cooked
2. Sugar can neutralize spicy hot stuff (eg. curry) and give a ‘smoother’ taste
3. Sugar can neutralize salty taste
Flour
1. Flour seasoning can give meat a ‘tender feel’ when cooked
2. Flour/starch gives a ‘smooth feel’ to cooked food & reduces use of too much cooking oil
3. Only add in flour after food is properly marinated in soy sauce/salt
Healthy cooking style
1. Add garlic/chilli etc only after oil is heated
2. Add vegetable/meat etc to cook only after garlic is heated
3. Stir-fry thoroughly to ensure meat/vegetable is properly cooked (observe colour change in food)
4. Add rice wine to bring out the natural taste of meat/vegetable
5. Add water to retain ‘moisture’ in the food
6. Food will be fully cooked when water boils
Posted: 22 Nov 2011
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