Dry Laksa by Cheryl Lam

Recipe I used today can serve a big group of 7 – 10. For smaller portion, you may half the ingredients or even use a third. Apologies for the “agaration” but I had done research on the net and experimented a few times using an amalgamation of several recipes found. Below is the best, I feel, for my recipe below. Simple and easy.

Ingredients
500g x 3 packets of thick vermicelli
17 medium sized tiger prawns, de-shelled *Use more or less, to your liking
2 packets of tau kwa (I got the regular ones, not the mini ones. Mini ones may ‘disappear’ after cooking / frying *LOL*).
2 packets of big fish cake sliced to your liking
2 packets of Dancing Chef Laksa Paste
1 packet of Kara coconut cream
Some laksa leaves (this is important for the taste)
Some bean sprouts *Optional
Some cockles *Optional
Some onion, diced
A handful of dried shrimps (hey bee), soaked in water, and then pounded slightly (or use food processor to pulse a bit). You may also use the whole shrimps. Remember to keep the shrimp water.
**It depends on you how much you wish to use but I suggest a generous rice bowl or two of the dried shrimps! It really gives the laksa the crunchy taste

Method
1.    Bring a pot of water to boil and dump the vermicelli into the pot. Just blanch for 2-3 minutes and drain. Set aside.
2.    Heat wok until hot with oil. Stir fry the diced onions for a couple of minutes or so.
3.    Add the dried shrimps and cook until fragrant.
4.    Add the prawns and cook until just turn pink.
5.    Set aside
6.    If you use cockles, you may stir fry them now until cooked to your liking and set aside. Or you may just dump the whole lot at the end (after all the cooking) – if you prefer more raw taste. Same goes for the bean sprouts.
7.    Without adding more oil, using the same wok, stir fry the sliced fish cakes until not so wet anymore. Set aside.
8.    Stir fry the tau kwa until reduced in size. The tau kwa is cooked anyways, so it is up to you how long you wish to stir fry. Suggest 2 -3 mins. Set aside
9.    Without adding any more oil, pour the Laksa Paste onto the wok. Stir fry a bit. Then, add the packet of Kara coconut cream and stir fry until just turn hot.
10.    Add the vermicelli to the wok. Mix until coated.
11.    Add the rest of the cooked ingredients (dried shrimps, prawns, tau kwa, fish cake, cockles and bean sprouts, laksa leaves). Add the laksa leaves last and leave some to garnish on the dish. Mix evenly.  I recommend using a large spatula together with chop sticks to do the mixing.
12.    Now do the taste test - you may add the shrimp paste water and/ or any other seasoning you wish (fish sauce or light soya sauce) if you find it  not salty enough or too spicy.

Cantonese Beef Stew by Irene Chan-Whitlam

Cantonese Beef Stew Recipe.

Ingredients
oil
1 onion, cut into small pieces
2 cloves garlic
500g stewing beef, cut into small cubes
1L water
3 carrots
2 sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces
soy sauce
oyster sauce
sesame oil
Shaoxing wine
white pepper

Method
1. Heat oil and add the onion and garlic, stir-fry until aromatic.
2. Add the beef, followed by the carrot and beancurd sticks.
3. Add the water and all the seasonings, stir to combine well.
4. Cover and turn the heat to low, simmer and cook until the beef becomes tender.

Pork knuckles & ginger in black vinegar by Veronica Ng

Recipe link : http://mintyskitchen.blogspot.com.au/2014/07/pork-knuckles-ginger-in-black-vinegar.html

(Chicken) Shepherd Pie recipe by Ronnie Chan

 

 'Chicken' Shepherd Pie (For 3 mini cocotte pot size)        

   
Ingredients A           
4 nos    Russet Potatoes       
1 Tbsp    Salted Butter       
3 Tbsp    Heavy Cream or whipping cream       
3 Tbsp    Parmesan grated cheese       
Some    Salt and grounded black Pepper       
           
Method           
1. Peel potatoes, cut into quarter. Place in a salted boiling water           
    for around 25mins or till it turn soft.           
2. Let the potatoes dry out for 10 mins and mash in a bowl with           
     butter, heavy cream and lots of salt and pepper.           
3. Add in parmesan cheese and continue mixing it. Test the            
    taste and add salt and pepper to own preference.           
           
Ingredients B           
3 Tbsp    Vegetable or peanut oil       
1 whole    White Onion (diced)       
10 pcs    Brown button mushroom (diced)       
1/2 pcs    Carrot (diced)       
1 no    Russet Potato (diced)       
2 pcs    Chicken breast (tenderise with hammer and diced)       
    Or can use chicken leg with skin and fat removed.       
Some    salt and pepper       
2 tsp    curry powder       
1 tbsp    light soy sauce       
2 tbsp    chinese wine (hua diao jiu)       
1 1/2 tbsp    Oyster sauce       
16 pcs    basil leaves (finely chopped)       
2 tsp     corn flour       
8 tbsp    water       
1 tsp    dry mixed italian herb (optional)           
        
Method           
1. Heat the pan with oil. (medium heat)           
2. saute the onion and carrot till fragrant.           
3. Add in the mushroom and season with salt and pepper.           
4. add in the chicken and potato, stir fry for a minute.           
5. add the curry powder and continue stir fry. Need not cook           
    thru the chicken.           
6. add in soy sauce, chinese wine and oyster sauce.           
7. add in basil leaves and stir fry till fragrant.           
8. add in the corn flour and stir fry to cook the flour.           
9. add in the water and dry herb.           
10. lower the heat. Cover with lid and let it simmer for 20mins or           
    till the potato is soft.           
           
Assemble and bake. (Preheat Oven 190DC)           
1. distribute the filling (B) into the cocotte or any baking dish.           
2. use the back of the spoon to press and compact the filling so           
   that there is no empty gap.           
3. top up the surface with the mashed potato (A)            
4. run a fork thru the top surface of the potato to achieve            
    scoring lines.           
5. bake in oven for 20mins on top rack. If the potato is not           
   brown enough, increase to highest heat (only top heating , off            
    the bottom heat) for another 5 mins.           
6. serve it after cooling for 5 - 10mins, cos the filling inside very           
    hot!           
           

Shephard's "Pork" Pie by Samantha Ng

http://www.happyhomecookedfood.blogspot.sg/2014/04/shepherds-pork-pie.html?m=1

Fried Koko Noodles by Samantha Ng

http://www.happyhomecookedfood.blogspot.sg/2014/05/fried-koko-noodles.html

Mushroom frittata by Angeline Lim

This is a easy and versatile recipe, with the egg base, you can choose to add any ingredients of your choice like ham, bacon, chicken, broccoli, asparagus, corn and the list goes on. Very kid friendly as well.

Ingredients
    6 large eggs
    2 tbsp milk
    Salt and black pepper to taste
    unsalted butter
    1 onion, thinly sliced (omitted as didn't have any at home)
    1 box Swiss brown mushrooms, sliced
    1 garlic clove, minced
    Some mixed herbs, those bottled type. Can use fresh herbs like basil or of your choice
    Tomatoes as much as you like, I use cherry tomatoes sliced into half
    About 1/2 cup shredded Cheddar or Parmesan cheese
Method
In a mixing bowl, whisk together the eggs, milk, salt, a few grinds of pepper. Add cheese and combine

In a pan heat up some butter and the onions and garlic till fragrant, add in the mushroom and cook in medium heat for 2 to 3 minutes till the mushrooms have soften. Season with salt and pepper.

Pour the mushroom and egg mixture into your baking tray, stir to even spread the mushroom. Add in the tomatoes. Bake it in the oven at 170c for about 20 to 25 minutes. Press the centre of the frittata, it should be firm to the touch when done. You can sprinkle some cheese on top if you like it to be more cheesy.

Let it cool for a few minutes before cutting.

Savoury Fish Pie by Felicia Heng

Savoury Fish Pie

Ingredients:
•    About 500g to 600g firm white fish (I used
     fresh halibut fillets)
•    ¾ yellow onion, chopped
•    1½ large carrots, minced fine
•    1 box white button or brown mushrooms,
quartered
•    About 14g baby spinach, wilted (put in a metal
colander over a pot of boiling water for a few
mins, squeeze gently to remove excess liquid.)
•    1 cup low fat cheddar cheese (I used block and
shredded it coarsely)
•    1½ to 2 tsp dried dill
•    1 bay leaf
•    1¾ cup low fat milk
•    1 heaped tbs cornflour
•    Salt and pepper to taste
•    4 russet potatoes, cubed, boiled and mashed with 1 tbs butter, pepper, tiny bit salt and some milk (about ¼ cup)

Method:
1.    Put about 1¼ cup of the milk to boil with the bay leaf in it.  When boiling, turn fire low and gently poach the fish and then the mushrooms.  Break the fish into bite sized pieces and debone and arrange the 2 in a deep pyrex dish or baking tin.
2.    Remove the bay leaf from the milk used for poaching, pour out the milk, top it up to the amount required by the recipe and stir in the cornflour and put it aside.
3.    Put a little oil in a pan, fry the onions and carrots till over a medium flame.  Add the dill, pepper and fry till wilted, about 5 to 8 mins.
4.    Pour in the milk and add the cheese.  Mix well to cheese melted and sauce thickens, add salt to taste.
5.    Take sauce off the heat and pour over the fish and mushrooms.  (At this point, you can refrigerate or freeze for another day.  If doing so, prepare the spinach and mashed potatoes only on day you are cooking.)
6.    Spread the wilted spinach on top of the sauce in a thin layer, then cover with the mashed potatoes. 
7.    Bake at about 190 deg C for 20 to 30 minutes till top golden brown.  May need to bake slightly longer if pie mixture below is cold from the fridge.

Chicken and Brocolli Risotto By Ivy Teo

NOTE
Ivy cooked the cheesy risotto based on Wolfgang Puck's recipe above except she used chicken and broccoli instead of mushroom and reduced the servings to 2.

Recipe Link http://www.freep.com/article/20140220/FEATURES02/302200014/rice-cooker-mushroom-risotto-wolfgang-puck

Serves: 4


Ingredient
½ pound assorted fresh mushrooms, such as shiitakes, chanterelles, Portobellos, cremini, or regular cultivated mushrooms
1½ cups Arborio rice, rinsed in a strainer and drained well
2 tablespoons olive oil
2½ to 3 cups chicken broth or vegetable broth
½ cup dry white wine
2 teaspoons kosher salt or to taste, divided
½ cup finely chopped yellow onion
1 large garlic clove, minced
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
½ cup freshly grated Parmesan cheese, plus extra for serving


Method
With a damp towel, wipe the mushrooms clean. With a small, sharp knife, trim off tough or dirty stems. Then, cut the mushrooms into thick, uniform slices.

Put the rinsed and drained rice in a bowl. Drizzle with 1 tablespoon of the olive oil and stir well to coat the rice evenly. Put the rice in the rice cooker. Add 2 cups of the broth along with the wine, and 1½ teaspoons of salt. Stir well.

Close the lid of the rice cooker and press the “Cook” button. Cook for 20 minutes, and then switch the control to the “Keep Warm” setting.

While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté, stirring continuously, for 1 minute. Add the mushrooms, ½ teaspoon salt, and pepper to taste. Raise the heat to medium-high and cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, adjust the seasonings with more salt and pepper. Set aside.

Carefully open the lid of the rice cooker. Stir in the sautéed mushrooms, ½ cup of the broth, the butter, parsley, and Parmesan. The mixture should have a creamy consistency; but, if it does not, stir in up to another ½ cup of the broth. Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary.

Spoon the risotto into heated wide, shallow bowls or soup plates. Serve immediately, passing additional Parmesan at the table for anyone who would like more.

Cheese Souffle Baked Rice for 6 paxs by Rontree

Cheese Souffle Baked Rice for 6 paxs by Rontree
Ingredients A (Fried Rice)
3 cups	Rice ( cook 3 cups of rice)
some	shredded ham and green pea
3 nos	egg yolks
1 Tbsp	minced garlic
some	seasoning (salt and pepper)
1) Heat the wok, pour in some oil.
2) Turn to medium heat, pour in garlic and stir fry till fragrant.
3) Throw in ham and cook for 30 sec.
4) Pour in egg yolks and stir fry, while the yolk still wet, pour in
the cooked rice and continue to stir fry till it coated to the rice.
5) Pour in green peas and seasoning.
6) Turn to high heat, stir fry till the rice is done and set aside.
Ingredients B (for bechamel sauce and souffle cream)
3 Tbsp	Salted Butter
3 Tbsp	Plain Flour
400ml	Milk or low fat milk
some	salt and pepper
1 Tbsp	Dijon mustard or Honey Mustard
2 cups	shredded Cheddar Cheese
3 nos	Egg Yolk
6 nos	Egg white
1) Prepare bechamel sauce.
2) In a pot with medium heat, put in the butter cook till melt.
3) Stir in the flour with a whisk and cook till it form a paste. The
paste is called a roux.
4) Pour in the milk and continue to whisk vigorously to make
sure it's free of lumps.
5) Add in salt, pepper and mustard. Continue to whisk for 5-10
minutes, slowly it will thicken to form a smooth velvety texture.
6) Take note that, it will thicken very fast once the mixture is
bubbling. If it is too thick, add a little more milk.
7) Turn Off fire.
8) Back to the fried rice. Scoop half of the bechamel sauce and
1 cup of shredded cheese to the fried rice. Fold the fried rice
till the sauce and cheese combined well in the rice.
9) Distribute the rice to 6 baking dishes till 80% full. Flatten the
top surface.
10) Preheat the oven at 180Dc.
11) Back to the other half of the bechamel sauce still in the pot.
Off from fire, while still there is heat inside. Stir in 3 egg yolks
one at a time. Pour in the left over 1 cup of cheese in it too and
stir till combined then set aside.
12) Use a electric mixer to whisk the egg white to stiff peak.
Start with low speed whisk to soft peak, add pinch of salt and
continue whisk in high speed to stiff peak.
13) fold in 1/3 of egg white meringue to cheese bechamel till it
fully combined.
14) fold the other 2/3 of egg white meringue gently to
incorporate air bubble in it.
15) Top the 6 fried rice dishes with mixture to form a dome shape.
16) Sent to bake in oven for 10 - 12mins till the souffle mixture
puff up and its surface browned.
17) Serve immediately…. Bon appetit!

Vegetarian Ban Mian by Alicia Gan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetarian Ban Mian by Alicia Gan

 

Serving 3 - 4 persons

For the soup/broth:

200g Soya Bean

(soaked for 2 hrs)
1 medium carrot
1 big tomato
1 Sweet Corn
4-5 pcs vegetarian roasted chicken
1 thumb size Dai Tao Choy (salted turnip)
Baby spinach (to cook with the noodles).

Method:

1. Add all ingredients except baby spinach into boiling water & cook for 30 mins.

 

2. Then turn to low heat & simmer for at least 3 hrs.

For the Flat noodle:

2 1/2 cup Plain Flour
1 cup Tapioca Starch (keep some for dusting if sticky)
1/2 tsp salt
1/2 tbsp oil
1 egg
100ml water

Method:
1. Mix the flour & salt in a mixing bowl. Make a well in the center, break the egg into the well, pour in the oil & water, and stir with a spoon until the dough begins to come together. Knead until fully combined.

2. Turn out the dough onto a lightly floured surface and knead until smooth. Cover the dough with a damp cloth or cling wrap. Let the dough rest for an hour before use.

3. After 1 hr, divide the dough into smaller portions for easier rolling.

4. Roll out each portion of dough on a lightly floured surface to about 0.1cm thick. Bring a large pot of broth to boil when you almost done with rolling.

5. Lightly floured each side of the dough. Cut the dough into flat noodle pieces by using a cutter or a knife. This can avoid mess from tearing the dough.

6. Lightly dust flat noodles with flour to prevent sticking. Put cut flat noodles in a big bowl.

7. Turn heat to low. Add flat noodles & stir occasionally while you add the flat noodles to avoid sticking. Once you have drop all flat noodles into the soup, turn heat to high and let them cook until they float on top.

8. Add veggie and continue to simmer for about 30 seconds to a minute.

9. Garnish with fried ginger, seasoned mushroom and vegetarian crispy sliced. Serve with bird's eye chilies in soy sauce.

Side ingredients:
1) Some ginger, finely chop & fried. Set aside.

2) Some shiitake mushroom, sliced. Stir-fry and add in 1 tsp of vegetarian mushroom sauce & soya sauce. A dash of pepper & some water. Done.

Vegetarian Yong Tau Foo By Alicia Gan

Vegetarian Yong Tau Foo by Alicia Gan

Ingredients:

2 red chillies, 6 beancurd puffs, 3 pcs firm tofu (cut into triangles), 2 lady fingers.
*For reference only & may change to any vegetables per your liking.

Filling:
3 water chestnuts (peeled, chopped)
2 firm bean curds (mashed)
2 pcs Chinese mushroom (remove stalk & chopped finely)
3 tbsp chopped carrot
2 tbsp chopped fresh coriander
3 tbsp chopped roasted seaweed sheet (avail @ Japan food section)

Marinade:
1 1/2 tsp salt, 1 tsp sesame oil, 1 tbsp corn flour, 2 tbsp plain flour

Sauce: (mix well)
11/2 tbsp vegetarian oyster sauce, 2 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1/4 tsp sesame oil, 500 ml of water.

Method:
1) Mix the filling ingredients & marinade until well combined. Set aside.

2) Rinse the ingredients & drained. Stuff each kind of ingredients with enough filling mixture. Deep-fry into hot oil over medium heat until golden brown. Dish up.

3) Heat up 2 tbsp oil in a preheated wok, pour in sauce mixture, bring to boil. Then drizzle on the fried stuffed.

Cauliflower Fried Rice, Crust Pizza & Macanese Minchee by Kelly Siew

Cauliflower Fried Rice
http://kellysiewcooks.com/2014/03/25/cauliflower-fried-rice/

Cauliflower Crust Pizza
http://kellysiewcooks.com/2014/02/20/cauliflower-crust-pizza/

Macanese Minchee with Cauliflower Rice, Greens and Fried Egg.
http://kellysiewcooks.com/2014/02/17/aff-hkmacau-macau-minchee/

Salmon Miso Soup by Sharron Wee

Salmon Miso Soup ( recipe loosely adapted from Noobcook.com)

Note - Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot - quick and easy!

Ingredients

• 1 litre water
• 1/2 tbsp dashi powder ( I use the Dashi satchet avail in NTUC supermarkets)
• 1 tbsp miso paste to taste
• 150 grams daikon (white radish) sliced very thinly
• 1 large portion of  salmon fillet  cleaned; rubbed with some salt for 5 minutes before rinsing off
• 100 grams enoki or shimeji mushrooms/ ends trimmed
• 50 grams tofu cubed
• 2 tbsp dried wakame (Japanese seaweed)
• 1 tbsp chopped spring onions (scallions)
• 1 tbsp sake optional

Directions

1. In a pot, bring water and dashi to boil. Transfer 1 -2 ladles of hot stock to a small bowl and stir to dissolve miso paste completely.
2. Reduce heat, add daikon. Simmer for about 10-15 minutes until softened.
3. Add salmon and simmer for another 5 minutes, or until the fish is cooked.
4. Add mushrooms, tofu and wakame. Simmer for a short few minutes.
5. Return the miso mixture prepared in step 1 back to the pot, while the soup is still hot. Stir evenly. Add sake and let the alcohol evaporate after a few seconds. Garnish with chopped spring onions.

Noob Cook Tips:

1. Different brands of miso have varying saltiness, so adjust to taste accordingly.

Potato Soup by Lily Chua

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato Soup – serves 2 large soup cups

Peel 2 large russet potatoes n cut into even slices not too thick.

Slice one onion. 

Cut some brown mushrooms. 

Boil about 2 cups of water. 

Fry n chop some back bacon. 

Cut up spring onions. 

Brown butter 40gm slightly n add in the onions. Fry till a bit soft. 

Add on the mushroom n potato slices n fry till a bit translucent. 

Throw in a tablespoon of flour n stir fry.

 Add in 2 cups of boiling water n sprinkle some salt n dried parsley n black pepper.

Boil about 5 minutes add in 1/2 cup milk n boil about 20 minutes. 

Use your wooden spoon to break the potatoes a bit. 

Add in some grated cheese n stir. 

Serve with chopped bacon n spring onions.

You can add additional ingredients like carrots and celery and peas etc.

Thai Olive Fried Rice by Rontree Chan

Thai Olive Fried Rice by Rontree Chan

Ingredient:

3 bowls of cooked rice.
6-7pcs of chinese salted olive, remove seed and finely chopped ( bought from sheng shiong)
1 tbsp minced garlic
1 tbsp shallot finely chop
1/2 pack of minced pork ard 100g
2 tbsp sugar
2 tbsp oil

Methods:
Heat oil in a wok on medium heat.
Add in garlic and shallot fry till fragrant.
Add in minced pork and stir fry till pork cooked.
Add in mashed olives and stir fry for 1-2 min.
Pour in rice, turn to high heat, stir frying in fast motion till the colour of all rice turn darker uniformly.
Add in sugar and fry for another 1-2 min. And is done.
This can be served with : sour unripe mango, cashew nut, omelete strips, fried dried shrimp, sweeten dark sauce pork and lime.
Whole cooking process dun require any salt or fish sauce is because the olive is already salted.

Hor Fun by HuiChin Sim

 

 

 

Chinny's  Hor Fun

 

 

Serves 4 adults

[Ingredients]

For the Hor Fun

- Hor Fun 750g
- 1 tsp of sesame oil
- Some good quality thick dark soya sauce

For the gravy
- Palm-sized amount of chicken thigh meat, diced and marinated
- A bunch of caixin, cut to 2 inches long and soaked in water
- 2-3 pieces of fishcake, sliced
- 15-20 pcs of prawns, peeled and deveined
- 2 large eggs
- 2 tablespoons of minced/blended garlic
- 5-6 tablespoons of cornstarch melted in 450ml of tap water

[Directions]

For the Hor Fun
- Heat the sesame oil in a wok
- Stir-fry hor fun for 5 mins and add in dark soya sauce
- Continue to stir-fry till hor fun is fully coated and almost dried up

For the gravy
- Fry minced garlic with cooking oil until fragrant
- Add chicken meat, oyster sauce n fry till 70% cooked then add hot water to pot till 60% full
- Season with vegetables stock, chicken powder, 1.5 tsp of sugar and pepper
- When water starts to boil add in fishcakes, prawns and then add in caixin
- Boil for 5mins then add in cornstarch with water, beat in eggs and boil till sauce thickens
- Serve hot with fried shallots and preserved green chilli in vinegar

Shark Fin Melon Spaghetti with Shrimp Marinara by Kenneth Goh

 

 

 

 

 

 

 

 

 

 

 

 

Shark Fin Melon Spaghetti With Shrimp Marinara

 

Recipe as below:

 

http://wp.me/p3u8jH-28o

 

Tang Hoon with Prawns by Adeline

 

 

 

 

 

 

 

 

 

 

 

Tang Hoon with Prawns

Recipe as below:-


http://accidental-mom-blogger.blogspot.sg/2014/02/recipe-tang-hoon-with-prawns.html

Simple Version Of Ru Rou Fan by Jean Chua

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple Version Of Ru Rou Fan

Depends on the number of paxs having lunch or dinner

 

Ingredients and method:

 

Wu hu rou around 350 grams

 

Slice into cubes, not too small cos it will shrink during cooking

 

Blanch the meat first

 

Slice a few cloves of garlic and one medium size onions

 

Saute with a little oil till fragrant

 

Add in the blanched pork bits and fry together (I fry a little longer cos I like the pork to be crisp)

 

Can add in sliced Japanese mushrooms (if you like)

 

Add in premium black sauce, pepper and fry till the pork is well mixed

 

Add in a pinch of 5 spice powder and Chinese cooking wine and continue stirring

 

You can add water, I choose to use chicken broth

 

Make sure the water level covers the pork and put in a small bit of rock sugar and let it simmers till the gravy thickens

 

Garnish with corrainder and it is ready to eat

 

You can make the sweet kiam chye as a side dish way in advance :

 

Buy the kiam chye from the market, wash a few times to make it less salty

Add a little vinegar, sugar and chilli slices