Bak Chor Dry Mee Sua

Bak chor dry mee sua (Serves 2)

Ingredients:

50g dried shiitake mushrooms

20g rock sugar

200g minced pork

2 bunches of mee sua

Chilli paste

Light soya sauce

Dark soya sauce

Black vinegar

Oyster sauce

White pepper

Corn flour

Sesame oil

Pork broth

Spring onion (optional)

Ikan bilis (optional)

Instructions:

1) Wash the dried shiitake mushrooms to get rid of any dirt, then soak them in some water for an hour or so. 

2) Pour the mushroom water into a slow cooker, and slice the mushrooms into thin strips.

3) Add the rock sugar, 3 tbsp light soya sauce, 2 tbsp dark soya sauce, 3 tbsp oyster sauce, 3 tbsp black vinegar, 2 tbsp sesame oil into the slow cooker together with the sliced mushrooms. Set it to high for at least an hour.

4) Marinate the minced pork with 1 tbsp light soya sauce, 0.5 tsp corn flour, 1 tsp sesame oil, and some white pepper.

5) Boil the pork broth, then cook the minced pork in it. Try to break it up as much as possible so it doesn't clump together. The minced pork should be cooked in a minute or so.

6) Add 2 tsp light soya sauce, 1 tsp black vinegar, 1 tsp chilli paste, 3 tbsp of the mushroom liquid to a bowl. 

7) Cook the mee sua, drain, and place it in the bowl. Mix well with the sauces. 

8) Add the sliced mushrooms and some minced pork, then garnish with spring onions and ikan bilis. 

9) Serve the pork broth with any remaining minced pork, and add some spring onion.

Crispy ikan bilis #2

Crispy ikan bilis

I had a previous blog entry on this, which involved using the microwave. It does turn out well, but one downside is that it takes multiple batches since the microwave can only make so many at one go. 

This time, I tried using the oven. While it wasn't as crispy - it was at least much more scaleable.

Ingredients:

Ikan bilis
Oil

Instructions:

1) Wash the ikan bilis (I usually wash them for two rounds), then let them dry as much as possible.

2) Spread out the ikan bilis on a tray. They should be in a thin layer.

3) Drizzle some oil over the ikan bilis.

4) Preheat the oven to 180 degrees Celcius, then put the tray in for 10 minutes. At the 5-minute mark, toss the ikan bilis a bit just to make sure it is cooked evenly.

5) Increase the temperature to 200 degrees Celcius for another 5 minutes.

6) Serve immediately, or let it cool first before keeping it in an airtight container.

Rigatoni Amatriciana

Rigatoni Amatriciana (serves 2)

Ingredients:

150g guanciale

200g rigatoni

1 can of peeled tomatoes (around 400g)

Parmigiano reggiano or pecorina romano cheese, grated (around 1 cup)

Chilli flakes

Salt

Black pepper

Instructions:

1) Boil some rigatoni pasta, but don't cook it fully (maybe 1-2 minutes below the recommended time).

2) Chop the guanciale into small cubes, then add it to a cold pan. Set the heat to low-medium and let the fat to render slowly. It should take around 10 minutes. 

3) Remove the guanciale and leave the oil in the pan. Now add the can of peeled tomatoes in together with some chilli flakes, and mix well with the guanciale fat. Add some salt and black pepper to taste, and let it simmer for around 10 minutes. 

4) Add the rigatoni back into the pan, together with some pasta water. Mix well, then add half the guanciale and cheese and mix again.

5) Plate the pasta, add the remaining guanciale and cheese, garnish with more black pepper, and serve.

Scallion Oil Chicken

Scallion Oil Chicken (serves 3)

Ingredients:

4 chicken legs

4 slices of ginger

4 stalks of spring onion

5 tsps minced ginger

6 tsps minced garlic

5 tsps minced red shallots

One large handful of chopped spring onion

1.5 tsp salt

1.5 tsp sugar

2 tbsps light soya sauce

1.5 tbsp sesame oil

Cooking oil

Instructions:

1) Place the chicken legs into a pot. Fill it with water until the chicken is just covered, then add the sliced ginger and spring onion stalks.

2) Boil under high heat for 20 minutes.

3) Immerse the chicken legs in cold water for 5 to 10 minutes. 

4) Shred and pull the chicken into bite size pieces, then place in a bowl.

5) In a bowl, add the minced ginger, minced garlic, minced red shallots and chopped spring onion. Add the salt, sugar, light soya sauce and sesame oil in too.

6) Heat up around 3 to 4 tbsps of cooking oil until hot, then drizzle it over the mixture and mix well.

7) Pour the mixture over the chicken, mix well, and serve.

Salmon with Creamy White Wine Sauce

Salmon with Creamy White Wine Sauce (serves 2)

Ingredients:

2 salmon fillets

1 tsp minced garlic

50ml white wine

75ml chicken stock

150ml cooking cream

0.5 tsp salt

3 tbsp parmesan cheese, grated

0.25 lemon

Black pepper

Parsley (optional)

Baby spinach and/or rocket leaves (optional)

Instructions:

1) Heat up some oil in a frying pan, then add the salmon fillets, skin-side down. Let it sear for 3 minutes.

2) Flip the salmon and cook it for another 3 minutes. 

3) Flip it again, then turn the heat down to medium. Add the garlic for a few seconds, then pour the white wine in.

4) After it boils, add the chicken stock and let it come to a boil again.

5) Add the cooking cream, salt, black pepper and parmesan cheese. Mix well, then let it simmer for another 4 to 5 minutes.

6) Squeeze the lemon juice in, then add some parsley on top as a garnish. 

7) Plate the baby spinach or rocket leaves in a serving bowl, then add the salmon fillet in. Pour the cream sauce over the vegetables and salmon, and serve.