Yong Tau Foo with Rice Vermicille

Ingredients

Ginger/Garlic/Onion Paste  1 Cup or more
Anise - 1
2 Cardamon pods
1/2 chopped onions
Prawn (Shrimp) Balls
Cuttle fish Balls
Fish Balls
Meat balls
Stuffed Hot Peppers -

Bok Choy or any greens of your choice
White Pepper and salt to taste

Optional- use Light Soya sauce in place of salt.


Saute the Anise and cardamon in a little oil. Ad the chopped onions and continue stirring till translucent. Then add the paste and stir for  2-3 minutes. Add water to the pot- up to 3/4 of height of the pot. Allow for it to boil and then add the rest of the seafood ingredients. Allow to boil and then finally add the meatballs and stuffed peppers.  Season and simmer.


Note  If peppers are extra spicy, bake them  instead of adding to the soup. Serve on the side when ready to eat.

Fried Rice with beef

Who does not like Fried Rice! it is a quick and easy meal to prepare.

Ingredients

2-3 cups of cooked rice- cold
1 large onion chopped
3 cloves of garlic minced
2-3 slices of ginger- julienned
1 cup of beef sliced
1/2 cup of prawns (optional)
1 carrot - diced
Green onions
Soya sauce to taste
Salt and pepper to taste
Oyster Sauce 1 tbs

Method

Sautee  the onions, garlic and ginger in a little oil first until translucent, then add the beef and prawns and continue stirring till cooked. Add the oyster sauce and carrots. Add rice and  mix well. Season with salt and pepper and add  the chopped green onions at the end. Serve hot.

Hainanese Chicken Rice- Oh My!

Ingredient for Stock

Cardamon and Anise
cut up Ginger (2 inches)
1/2 chopped Large Onion
3 cloves of garlic minced

2 chicken leg and  1 Chicken Breast

Saute the Cardamon and Anise in a little bit of oil first. Then add all the ingredients except for the chicken. When Onion looks translucent, add water. If you use an 8 qt pot, fill the water up to 3/4. Allow for the water to boil and then add the chicken. Season with salt and pepper to taste. Lower it to medium and let the water boil down about 1 1/2 inch down.  Remove Chicken from the pot.

Chicken and Sauce

Once Chicken is cool. Rub some dark soya sauce and sesame oil on it.  Then brown it on a pan on both side. Set aside. Using the drippings from the pan (after frying), add some butter and a little minced garlic. Sautee a little. Then add some stock and continue cooking. Add  1 tsp of Corn starch to thicken it. Salt and pepper to taste.

Note
I also  use the left over marinade from the chicken and add it to the pan when making the sauce.

Sauce for Chicken

Ingredients for Chilli Sauce

8-9 fresh red chillies (blanched in hot water)
1 inch ginger chopped
5-6 cloves of garlic
1 tbs vinegar
salt to taste
Sugar to taste
4-5 tbs of stock

Blend the chillies, ginger and garlic together, add the vinegar. Once pureed, remove. Add salt, sugar and the stock to the mixture. Refrigerate till ready for use

Rice Ingredients

2 cups of Jasmine Rice
3 cups of Stock
2 tbs minced garlic
1 tbs butter

Sautee the garlic in butter and then add the rice and stock. Bring the rice to a boil, then immediately turn the heat to low, cover tightly and cook for 15 minutes. Remove from heat and let rest (still covered! no peeking!) for 5-10 more minutes. Done.

If you have a rice cooker, just add the garlic and butter into it, add rice and stock and turn it on. 

Serve Chicken on hot rice, top with cucumbers and the 2 types of sauce. A bowl of soup on the side. Enjoy!

Fried Noodles

Ingredients

8 oz Vermicelli  Rice Noodle (Soaked water)
3 cloves of garlic minced
1 large onion sliced thinly
1/2 cup Sliced beef
1/2 cup shrimp (prawns)
1 large whole carrot julienned
1 cup of scallions (or more)
2 tbs of oyster sauce
1 tbs dark soya sauce
 2 tbs light soya sauce
Salt and pepper to taste

First of all, saute the onions and garlic in oil. Then add the beef and shrimp and stir for about 5 minutes or until beef and shrimp are cooked Next add the carrots and continue to cook for 2-3 minutes. Add the Oyster sauce, Thick and light soya sauce and continue to stir.

Add the scallions and noodles to the mixture and mix them well. Add a little bit of water if the noodles seems dry. I use a thong when I do the mixing. Finally add salt and pepper.

Serve hot and with a side of hot peppers.

Optional

You can also use bean sprout or bok choy for this dish.