Marinate 8 chicken wings with 2 cloves of minced garlic, 1 tsp light soya sauce, 1 tsp oyster sauce, 2 tbsp plum sauce, Sarawak white pepper and 1 tbsp corn flour.
Mix well and refrigerate for 30 minutes. In the meantime, remove the strings of from 1/2 cup worth of sugar snap peas. Rinse and wash thoroughly.
After 30 minutes, add the sugar snap peas to 1 rice cup of rinsed rice. Followed by 1 chopped tomato. Pour in 220ml water that has been seasoned with 1 tsp light soya sauce.
Make the stock by frying 50 prawn heads in a wok with some oil and a handful of white peppercorns. Fry until you get a nice aroma and the prawn heads turn bright red.
Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add chicken bones or chicken carcass for more chicken flavour as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.
After 6 hours, strain the stock and add 8 ladles of the stock to a pot. Bring the stock to a boil. Add 150g chicken breast and poach for 20 minutes. Remove the chicken breast after 20 minutes and shred the chicken into thin strips.
In pot with 1 tsp of oil, add 2 cloves of minced garlic and white parts of 3 stalks of scallion. Sauté for a few minutes until fragrant.
Add 100g of minced pork and cook for a few minutes until the pork has turned a brown colour. Season with 1 tbsp fish sauce, Sarawak white pepper and 1/2 tbsp light soya sauce.
Add enough bee tai mak noodles enough for 2 persons. Mix well and add 400ml water. Next add 6 to 8 pieces of packet yong tau foo. We are using fish paste and stuffed tofu yong tau foo here.
Marinate 200g of minced pork with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce and a dash of Sarawak white pepper. Mix well and refrigerate for 30 minutes.
Add 1 tsp dark soya sauce to 220ml water and stir to mix well. Slice 2 medium sized potatoes thinly. Add 2 cloves of minced garlic and white parts from 1 stalk of scallion to 1 cup of rinsed rice.
Add the potatoes, followed by the soya water. Add the marinated minced pork. Set the rice cooker to cook at normal mode and let it cook all the way.
Marinate 300g of chopped pork belly with 1 tbsp dark soya, 1 tbsp Chinese wine, 1 tsp sesame oil, white pepper and 1 tbsp corn flour. Mix well with hands and refrigerate for 1 hour.
Soak a packet of sweet preserved mustard in water for an hour. Then strain and wash the vegetables to remove excess salt and dirt. Slice the mustard into smaller pieces.
Start to make the dish by frying 2 sticks of cinnamon and a few shards of star anise in a wok with 1 tsp lard oil. Add 1 finely diced shallot and sweat the aromatics for a few minutes.
This is our Japanese inspired take on pao fan. This is so easy to prepare and make as well, and should prove highly comforting on this cold nights.
Start by cutting short slits around the edges of 1 piece of konbu. Add the konbu to a claypot and pour about 700ml water into it. Boil the konbu for about 10 minutes.
After 10 minutes, remove the konbu. Add 1 cup of bonito flakes and 1 cup of Bunashimeiji mushrooms. You can replace with shiitake mushrooms also. Simmer the mixture for around 30 minutes. This will form the dashi broth.
Make the stock by frying 50 to 60 prawn heads in a wok with some oil. Fry until you get a nice aroma and the prawn heads turn bright red.
Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add a handful of ikan bilis as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.
After 6 hours, strain the stock and add 8 ladles of the prawn stock to a pot. Bring the stock to a boil. Add a slab of 100g pork belly and braise for 15 minutes. Remove the pork belly from the pot after 15 minutes.
This is one of the easiest yet most tasty rice cooker recipes around. Very simple and easily accessible ingredients too.
Marinate 8 chicken wings (using the mid-joints) with 2 cloves of minced garlic, minced ginger, 1 tbsp light soya sauce (we are using The Golden Swan brand), 2 tbsp dark soya sauce, 1 tbsp Chinese wine, 1 tbsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.
Mix well and cover with a cling wrap. Refrigerate for at least 30 minutes.
