Flo Lum

 soya sauce baked chicken

5pcs chicken legs (cut thigh and drumstick)

sauces: 2tbsp soya sauce +2  liquor + 1 oyster +grated ginger 1 thumb 2 inches

  Minced pork shitake

sauces: 1tbsp soya sauce + 1/2 liquor +1tsp salt +1tbsp sugar +1 tsp sesame, + pepper 1/4tsp

4 shitake mushroom - stir one direction + finely mince pork + 1tbsp corn starch

steam 20min

Pasta 1 pound

sauces: 1tbsp soya sauce, 1 fish sauce 1 oyster sauce +2tsp sugar +2 tsp sesame, +parmeguan cheese

garlic minced + butter

Cheryl butter cake recipe

 Butter cake

Scs not salted Butter - 300gm

Sugar - 200 gm white sugar 

Eggs - 5 eggs

Self raising - 150gm

Flour - 125 gm

Baking powder - 1 teaspoon

Orange juice /peel- 1 orange

165 C - bake for 1 hr

Mee hoon goreng

 INGREDIENTS

  

• 1 tablespoon vegetable oil
• 150 grams boneless skinless chicken thighssliced thinly
• 1 tablespoon garlic minced
• 2 eggs whisked
• 2 cups bean sprouts rinsed in cold water
• 2 stalks green onion finely chopped
• 250 grams rice vermicelli soaked in warm water for 10 minutes and strained
• 1.5 cups bok choy or nappa cabbage, sliced vertically
• ADD ON: shrimps, carrot, mushroom optional, capsicum

Chicken marinade:

• 1 teaspoon cornstarch
• 1 teaspoon regular soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon white granulated sugar

Noodle sauce:

• ½ tablespoon white granulated sugar
• 2 tablespoon kecap manis or sweet soy sauce
• 1 tablespoon regular Soy sauce
• ½ tablespoon sesame oil
• ¼ cup water

INSTRUCTIONS

 

• First, marinate your sliced chicken thighs in cornstarch, soy sauce, sesame oil and sugar. Set aside. In another bowl, whisk together your noodle sauce ingredients.
• Then in a hot pan set over medium high heat, add cooking oil and marinated chicken. Fry until 75% cooked. Then add garlic and green onions and mix with chicken. Allow this to fry for 30 seconds until fragrant.
• Pour in your whisked egg and scramble it with the other ingredients.
• Next add your leafy greens and bean sprouts. Incorporate with other ingredients and allow this to cook until the vegetables have wilted.
• Toss in your strained noodles. Use a pair of scissors to cut them if they are too long to mix with the other ingredients. Pour in your noodle sauce.
• Give everything a thorough mix until every noodle is coated brown and the ingredients are well incorporated. Serve immediately and enjoy!

ONE-POT LONG BEAN RICE / TAU KOK FAN (豆角饭)

 

ONE-POT LONG BEAN RICE / TAU KOK FAN (豆角饭)

COURSE: ENTREE

CUISINE: CHINESE

PREP TIME: 10MINUTES MINUTES

COOK TIME: 20MINUTES MINUTES

TOTAL TIME: 30MINUTES MINUTES

SERVINGS: 8 SERVINGS

 

CALORIES: 568KCAL

AUTHOR: MARVELLINA

A delicious and flavorful rice dish made with long beans, dried shrimp, meat, and seasonings is an easy and convenient weeknight meal and can easily feed a big crowd. The recipe can be made with an Instant pot multicooker or rice cooker.

EQUIPMENT

• Instant Pot
• Rice Cooker

INGREDIENTS

• 3 cups Jasmine rice using the rice cooker cup to measure the rice
• 2 Tbsp cooking oil
• 250 gr pork belly cut into bite-size. see notes 1
• 100 gr pork shoulder cut into bite-size
• 2 links Chinese sausage optional, cut into slices
• 50 gr dried shrimp soak in warm water for 10 minutes
• 350 gr long beans cut into 2-inch pieces
• 100 gr shallots peeled and finely chopped
• 5 cloves garlic finely minced
• 3 cups water using the same rice cooker cup to measure water. See notes 2

SEASONINGS:

• 1 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 1 Tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 tsp ground white pepper
• 1/2 tsp sugar
• 1 1/2 tsp salt

INSTRUCTIONS

• Wash the rice in several changes of water until the water runs clear. Drain off water completely
• Mix all the ingredients for seasonings and set aside

COOKING WITH A RICE COOKER:

• Preheat a large work or skillet. Add cooking oil. Saute shallots until soft and fragrant, about 3 minutes. Add garlic and dried shrimp and stir fry for another 1 minute. Add meat and stir fry until they turn color. Add rice, seasonings, and long beans. Stir to mix everything until combined. Turn off the heat
• Transfer to a rice cooker. Pour in the water and stir to combine. Make sure everything is submerged in the water. Turn on the rice cooker. I use my rice cooker "white rice" function. When it's done cooking, wait 10 minutes then fluff the rice. Proceed to serving

COOKING WITH INSTANT POT:

• Press saute. When it says "hot", add cooking oil. Saute shallots until soft and fragrant, about 3 minutes. Add garlic and dried shrimp and stir fry for another 1 minute. Add meat and stir fry until they turn color. Add rice, seasonings, and long beans. Stir to mix everything until combined. Turn off saute mode
• Pour in the water and stir to combine. Make sure you scrape the bottom of the pot to loosen any bits that stick to the pot so it won't trigger the "burn" alert by IP later. Make sure everything is submerged in the water. Close the lid and turn the pressure release valve to sealing. Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 5 minutes. Then do a natural release. Carefully unlock the lid and fluff the rice with a rice paddle

SERVING:

• Garnish the rice with some fried shallots and fresh cilantro leaves if you like. Serve immediately