Stir-fry Bitter Melon with Egg

Bubur Cha Cha

Recipe

Teochew Mooncake with lotus paste

Lotus paste recipe
Crust recipe

Stir fry cauliflower

Ingredient

1 whole cauliflower
2 carrots (sliced)
2 king oyster mushroom (sliced)
2 stalk spring onion (chopped)
1/2 cup chicken (sliced)
Cornstarch solution

Sauce
2 T soy sauce
2 T oyster flavored sauce
1 t sugar
salt to taste
1/4 cup water

Method

Bring a pot of water to boil and poach the cauliflower and carrots for 3 minutes. Drain and set aside.
Heat a wok, add oil and then spring onion. Stir fry for about 20 seconds to flavour the oil.
Add chicken, stir fry until done. Dish up set a side.
Stir fry cauliflower, carrots and mushrooms. Stir fry for 1 minute.
Pour in sauce, cooked chicken and cook until vegetables are soft. Thicken with cornstarch solution and garnish with sesame oil.

Long Bean fry Egg

Ingredient

1 bunch of Long Beans (cut to 1cm long)
2 eggs
salt to taste

Stir fry long beans until soft. Then add 2 eggs. Stir well. Add salt to taste.

Stir Fried Tofu with Bell Pepper

Ingredient

Half onion (cut into cube)
1 box Tofu (cut into cube)
1/2 red bell pepper (cut into cube)
1/2 green bell pepper (cut into cube)
1 T oyster sauce
Fish sauce to taste
oil

Saute onion with oil until translucent, add red and green pepper.
When pepper are half cooked, add tofu.
Lastly add oyster sauce and fish sauce to taste.

Cantanese Stir Fried Noodle

Ingredients

300g yellow noodles or flat rice noodles
70g chicken meat, sliced
A few thin slices of fish cakes
A few thin slices of imitation crab meat
1 T oil
A few drops of sesame oil
1 t chopped garlic
1 egg
3 stalks mustard greens, cut into 5 cm lengths
1 king oyster mushroom

Chicken Marinade

pinch of salt
1/2 t corn flour
Dash of pepper
1 t egg white
1 t oil

Seasoning

1 T oyster sauce
1 T light soy sauce
2 cups fresh chicken stock
1 t sugar
1/4 t salt
1 t Shao Hsing Hua Tiao wine

Thickening

1 T corn flour
2 T water

Directions

Put the noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside. ( If using kueh teow add a bit of light soy sauce)

Lightly season chicken pieces with chicken marinade.

Heat oil in a wok and saute garlic until lightly golden.

Add in mushroom. Fry well, then add in marinated meat. Then add in seasoning and bring to a boil. Put in mustard greens. When mustard green is soften add in thickening.

Pour the gravy over the noodles. Serve immediately.