Sizzling Hot Plate Kuey Teow

Kuey Teow

Put in room temperature for at least 1 hour before cooking it.

Separate the kuey teow into strips.

Sauce 

Sauté ginger slices, dried chillies (remove seeds, soak with water until soft), minced garlic 

Add: 

     Chicken broth, water 

     Light soy sauce

     Dark soy sauce 

     Oyster sauce

     Sesame oil 

     Salt, sugar, white pepper (to taste) 

- Filter out those ginger garlic and dried chilli. 

- Add slurry and water 

Reduce to slow fire, stir and adjust the thickness until the sauce coats a thin layer on the spoon.

Set aside.

____________________________________________________________________________

Chicken 

Chicken, I used almost the same seasonings to make the chicken's marinade. 

    - Light soy sauce 

    - Salt 

    - Oyster 

    - Sesame oil 

    - Corn flour 

    - White pepper 

Then sauté ginger and garlic, pan fry chicken until cooked.

Set aside.

____________________________________________________________________________

Steps:

1. Heat up hot plate until very hot.

2. Add about 1 tablespoon of cooking oil, then add kuey teow (fill the hot plate), fry until it shows a little colour.

3. Add in the sauce (covers the kuey teow) and let it reduce.

4. Add the cooked chicken.

5. Add any blanched vegetables as you like.

6. Crack an egg on top of the kuey teow.

7. Serve!

Crispy Roasted Pork Belly

Ingredients: 
Pork belly
Chinese rice wine
White pepper
Five spice powder
Coarse salt
Sugar

Step:

Old Cucumber Soup

Old cucumber soup is a sweet savoury soup with a hint of fragrance of dried squid.

It is very good for remove body heat during hot weather.

Ingredients:
Old Cucumber - 1
Spare Rib - 200g
Red Date - 10
Wolfberry (Goji) - 1 tablespoon
Dried Squid - 10g
Water - 1L

Seasonings:
Salt - 1 teaspoon
White Pepper - a pinch

Steps:

1. Wash the old cucumber and cut into half.
2. Remove the seeds (will make the soup taste sour.
3. Cut into cubes.
4. Blanch the spare ribs in boiling water for 10 seconds.
5. Cook 1L water with the blanced spare ribs, simmer for 60 minutes.
6. Add in the old cucumber, red dates and goji, let simmer for another 30 minutes.
7. Add in the dried squid and simmer for last 30 minutes.
8. Season and serve.

Ginger and Scallion Pork

Ingredients:
Lean pork - 300g
Scallion - 1 (cut into sections)
Onion - 1 (sliced)
Ginger - 6 slices
Light soy sauce - 3 tablespoons
White pepper - to taste
Dark soy sauce 1 teaspoon
Water - 1/3 cup
Hua Diao wine (Chinese rice wine) - 1 teaspoon
Sugar - a pinch
Slurry (using tapioca/corn flour) - 3 tablespoons


Pork Marinade: 
Light soy sauce
White pepper
Tapioca/corn flour

Steps:
1. Slice the pork, marinate for more than 30 minutes.
2. Heat wok, stir fry ginger first, then put in onions, sauté until caramelize.
3. Put the marinated pork slices in, stir fry, then stir in the soy sauce and dark soy sauce.
4. Add in the Hua Diao wine and stir fry for one more minute.
5. Then, add the water, white pepper and sugar, stir well and cover the wok, let it simmer for about 3 minutes.
6. Open the lid, add in the scallions and the slurry, stir fry until thicken.

Tips: Stir fry with HOT wok and fire.

Char Kuey Teow

Char Kway Teow sauce: 
Light soy sauce - 2/3 cup
Dark soy sauce - 1 tablespoon
Oyster sauce - 2 tablespoons
Fish sauce - 2 teaspoons
Sugar - 1 teaspoon

Mix and set aside.


Ingredients:
Kway Teow
Ku chai
Bean sprouts
Prawns
Eggs (a one)
Chopped garlic
Chili paste
Chinese sausage (Lap Cheong) slices
Lala
Pre-mixed Char Kuey Teow sauce
White pepper

Steps: 
1. Very hot oil in a Chinese wok, saute chopped garlic, next, shrimp, next Lap Cheong.
2. Put in half of the bean sprouts.
3. Put in the kway teow, add 1 tablespoon to 1.5 tablespoons of sauce and chili paste, stir fried rapidly.
4. Push the kway teow aside of the wok, pour some oil, crack an egg in the middle, drizzle a little sauce and sprinkle with white pepper.
5. Cover the egg with kway teow, add in the other half of the bean sprouts and lala and also ku chai.
6. Stir-fry evenly, serve.

Note: 
1. Oil and wok must be HOT!

Kung Pao Chicken

Ingredients:
Chicken breast - 1 [diced]
Fried cashew nuts - 1 tablespoon
Dried chilli - 10 [cut in half, soaked until soft]
Pepper - 1/2 tablespoon
Onion - 1/2 [Slice]
Scallion - 2 [cut into 3cm length of each small root]
Ginger - 5 small pieces



Seasoning:
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 tablespoon black vinegar
120ml water
1 tablespoon tomato paste
Sugar 1/2 tablespoon
Sichuan powder 1 tsp
[Pre-mix evenly]


Chicken Marinate:
Sesame oil 1/2 teaspoon
1 tablespoon rice wine
Pepper
Salt 1/3 tsp
1 tablespoon oyster sauce
Sichuan powder 1/2 tablespoon
[Marinated 1 hour or more]

Steps:
1. Fry the marinated chicken dices in hot oil for about 40 seconds, take out and drain the oil.
2. Using 2 tablespoons of pepper oil, sauté the gingers, onions and scallions.
3. Put in the pre-mixed seasonings, simmer until thickened, put in the chicken dices and cashew nuts, stir-fry until the sauce coats.

____________________________________________________________________

Source: http://ahteekitchen.blogspot.sg/2012/11/kong-pao-chicken.html

Salted Egg Squid

Ingredients:
Squid - 600g
Tapioca flour
Salted egg yolk - 3
Margarine - 2 tablespoons
Curry leaves - half handful
Red onion - half, chopped
Cili padi, shredded (optional)
Sugar - 1 table spoon
Frying oil - 2 cups


Steps: 
1. Wash and drain the squid. Coat it with tapioca flour. (You can put a tablespoon of salted egg white if you prefer it more salty).

2.Steam the 3 salted egg yolks, gently chop.

3. Fry the marinated squid until golden brown, set aside.

4. Leave about 1 tablespoon of the frying oil in the wok or pan, then put planta oil, chopped onion, cili padi, salted egg yolk and curry leaves, stirring constantly over medium heat until the salted egg yolk becomes golden sandy texture. (Do not use high heat to prevent burn)

5. Pour the squids, turn on the fire, quickly stir-fry for 1 to 2 minutes. Flame out, sprinkle some sugar and mix well. Serve.