Oink Oink!: Bak Chor Mee

Bak Chor Mee

Ingredients:

1 tbsp Butter

250g Mushrooms of your choice
2 tbsp Oyster sauce
1 Tbsp black vinegar

Salt and Pepper

250g Minced pork
1 tsp Minced garlic
1 tbsp sesame oil
1/4 cup Spring onions
Tofu/ Fishballs/ Fish cake (optional)
1 tbsp Chilli sauce/ Tomato sauce

Few slices tomatoes (optional)
1 Packet Mee Pok (egg noodles)

Serves 4-5.

Directions:

1. In a heated pan, sauté the mushrooms in butter for about 3 minutes or until tender.
   
2. Season with 1 tbsp oyster sauce, salt and pepper and set aside.
   
3. In the same pan, cook the pork.
   
4. Season with 1 tbsp oyster sauce, black vinegar, salt, pepper, sesame oil. Add most of the spring onions (leave some for the garnish).
   
5. Sauté for about 5 minutes. Set aside.
   
6. Prepare/ Cook the garnish or your choice. I fried some tofu squares.
   
7. Cook the noodles according to packet instructions then stir in the chilli sauce.
8. Assemble as you like. Serve with fish cake/ tofu/ egg... 
9. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   

Oink Oink!: Sautéed Vienna Sausage

Sautéed Vienna Sausage

Ingredients:

1 tbsp Olive oil
1 small onion minced
2 cans Vienna sausage of your choice
Pepper
1 tbsp Oyster sauce
1 tbsp Chilli sauce or ketchup 

Directions:

1. In a heated pan, add the olive oil. Sauté the onions until translucent.
   
2. Add the Vienna sausage. Heat for about a minute.
   
3. Add the oyster sauce, chilli sauce/ ketchup, and pepper.
   
4. Cook for about 2 minutes.
   
5. Serve over bread or rice.
6. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   

Cluck Cluck: Chicken and Egg Breakfast Wrap

Chicken and Egg Wrap

Ingredients:

Plain/ Flavoured wrap

Fried egg

Salt and Pepper
1/8 tsp smoked paprika

Leftover chicken

Fresh parsley 

Garlic Mayo

Serves 1.

Directions:

1. Heat and shred leftover chicken and set aside.
2. Fry an egg and season with salt, pepper and smoked paprika.
   
3. Assemble the wrap.
4. Plate and Enjoy! :)
   

Cluck Cluck: Salted Egg Yolk Prawns

Salted Egg Yolk Prawns

Ingredients:

500g Prawns (shelled and deveined)
1 tbsp Fresh lemon juice
Salt and Pepper
8 Salted egg yolks
1/4 cup Heavy cream
1 tsp Sugar
1 tbsp Canola oil
10-12 pcs Curry leaves
2-3 pcs Chilli padi (chopped)

1 tsp Garlic (chopped)

Serves 2-3.

Directions:

1. Marinate the prawns in lemon juice, salt and pepper. Set aside.
   
2. Separate the egg yolks and mash them.
   
3. Add the cream and season with sugar, salt and pepper then mix.
   
   
   

   
4. In a heated pan with oil, lightly sauté the chilli and curry leaves for about 1-2 minutes.
   
5. Stir in the garlic.
   
6. Add the prawns and cook them for about 1-2 minutes.
   
7. Take the prawns from the pan and set aside.  (Note: traditional recipe calls for coating the prawns in egg and flour, and then frying them before adding to the egg yolk sauce. I decided to skip this step as I wanted to keep the prawns light and without batter.)
8. Add the egg yolk mixture in the pan and cook for about 3 minutes. Stir constantly. Taste and adjust seasoning as needed.
   
   
   
   
9. Add back the prawns and cook for another 2-3 minutes depending on the size of the prawns.
   
10. Serve with rice or mantau/ bread.
11. Plate and Enjoy! :)
    

All About Pasta: Bacon Aligue Pasta

Bacon Aligue Pasta

Ingredients:

500g Pasta of your choice (cooked according to packet instructions)

1/2 Cup bacon bits

1 Medium onion (minced)

4 Cloves garlic (minced)

1 Cup/ Bottle Aligue

Salt and Pepper

1 Tsp chili flakes

2 Tbsp fresh lemon juice

1 Cup heavy cream

1/4 Cup fresh parsley (chopped)

2 Tbsp sour cream (optional)

* Serves 4-5 people.

Directions:

1. Place the bacon bits in a pan without oil and cook them for about 3 minutes.
   
2. Add the onions and cook until translucent.
   
3. Add in the garlic and cook for a few seconds.
   
4. Stir in the Aligue and sauté for about 2 minutes.
   
5. Season with salt, pepper and chili flakes.
   
6. Add lemon juice and cream. Simmer for 3 minutes.
   
7. Add the parsley. Taste and adjust seasoning as needed.
   
8. Combine pasta and the Aligue sauce.
   
9. Serve with sour cream and lemon. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   

Cluck Cluck: Baked Chicken Adobo

Baked Chicken Adobo

Ingredients:

2 chicken legs

6 tbsp soy sauce

1 tbsp oyster sauce

3 tbsp vinegar

1 tsp Worcestershire sauce

1 tbsp garlic granules (optional)

Salt and Pepper

Serves 2.

Directions:

1. Pre-heat the oven at 220 degrees Celsius.
2. Score the chicken legs to make sure the flavours are absorbed. Also, to ensure the meat is cooked all the way through.
3. Combine the soy sauce, vinegar, Worcestershire and oyster sauce and garlic granules and pour over the chicken. Season with some salt and pepper.
4. Marinate for about 15-20 minutes. You can directly do this in a baking tray or an aluminum tray.
   
5. Bake for about an hour.
   
6. Serve with rice, egg (I made a soft boiled one) and some veggies.
7. Plate and Enjoy! :)
   

All About Pasta: Creamy Seafood Pasta

Creamy Seafood Pasta

Ingredients:
1 box pasta of your choice (cooked as per packet instructions)

500 grams heavy cream

125 grams tomato sauce

300 grams prawns (deveined)

300 grams white fish fillet (cut in small pieces)

300 grams mussels (pre-cooked)

Salt and Pepper

1/4 tsp cayenne pepper 

1/4 tsp smoked paprika
2 tsp lemon juice
150 grams bacon bits

1 medium size bell pepper (sliced)

250 grams cherry tomatoes (sliced in half)

2 tbsp onion leaves (minced)

Serves 4-5.


Directions:

1. Combine cream and tomato sauce. Set aside.
2. Marinate prawns, fish and mussels with salt, pepper, cayenne, paprika and lime juice. Set aside.
3. Cook bacon in a heated pan for about 2 minutes.
4. Add the prawns and sauté for about 2 minutes.
5. Add the fish and cook for about a minute.
6. Stir in the mussels.
   
7. Add the bell peppers and tomatoes. Cook for about 1-2 minutes.
   
8. Add the tomato cream sauce.
9. Season with salt and pepper and simmer for 3-5 minutes.
   
10. Plate and Enjoy!