Chicken with Garlic Black Bean Sauce

Ingredients
500g chicken breast fillet ~ cut into strips
3 large chili ~ deseeded & sliced thinly
4-5 shallots ~ sliced thinly
4 cloves garlic ~ minced
2 tsp fermented black beans
1/2 bunch sprig onion ~ cut 5cm lengths

Marinate
1 tsp light soy sauce
1 tsp sesame oil
2 tsp Shaoxing/Chinese Cooking wine
1 tbsp garlic black bean sauce
1/4 tsp white pepper

Instruction

1. Marinate the chicken & coated with the sauce.  Set aside
2. Heat the wok & add some vegetable oil, add the shallots & stir fry for 30 sec.  Add garlic & chili & stir-fry another 30 seconds.
3. Then add the fermented black beans; cook for 30 sec or until fragrant.
4. Add the chicken & cook until chicken is cooked through.  Once the chicken is cooked, add the spring onion & turn off the heat.  Serve with rice.

Shrimp/Chicken Wonton Noodle Soup

Ingredients:
1 packet wonton skin
1 packet HongKong style noodles
1 spring onion ~ chop (sprinkle)

Filling
225g ground chicken
100g prawn ~ chop roughly
2 tbsp grated ginger
1 stalk spring onion ~ finely chop
1 tbsp Cooking rice wine/Shaoxing rice wine
1-1/2 tsp sesame oil
1 tsp light soy sauce
1-1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper

Soup
1L chicken broth
3 slice ginger
1 stalk spring onion
1 tsp sesame oil
1 tbsp soy sauce

Instructions:

1. Prepare the soup by bring the chicken broth to boil.  Add slice ginger, spring onion, sesame oil & soy sauce.  Bring to boil then simmer for 15 mins.
2. Add minced spring onion, grated ginger, rice wine, sesame oil, soy sauce, salt & white pepper in a large bowl.  Swirl all the ingredients together to form a creamy mixture.
3. Then add ground chicken & chopped prawn; mix well.  Cover and set aside for 15 mins.
4. Place a wonton wrapper on your palm & put about 1 tsp filling in the center of the wrapper.  Brush 2 edges with water.  fold to seal, pressing out air & brush water on one corner & bring corner together; pressing to seal.  Repeat until the filling is used up.
5. Heat up another pot with water.  As soon as it boils, drop all wantons into the boiling water.  Stirring gently so the wantons don't stick together.  Continue to simmer until the wontons are thoroughly cooked & float to the surface.
6. Transfer the wontons out with a strainer & into the chicken soup.
7. Prepare noodles according to packet directions.  Place in a serving bowl with cooked wonton.  Ladle over soup, sprinkle chop spring onion as garnish & serve!

Balance I deep fry

Shrimp Fried Rice - Din Tai Fung Style

Ingredient
10-12 large prawn ~ shelled & divined
1-1/2 cup cooked rice (short grained)
2-3 eggs
2 stalks spring onions ~ chopped
1-1/2 tsp chicken powder
1 tsp light soy sauce
3-4 tbsp cooking oil

Instruction

1. Place prawns in ice water prior to frying to achieve crunchy, juicy prawns.  Pat dry before frying.
2. In a hot wok, add 1/2 tbsp oil & stir fry prawns till they turn orange.  Remove from wok & set aside.
3. Add oil into hot wok & eggs for 30 sec & scramble.  Then add cooked rice in & stir fry, pressing down rice with the back of the spatula to loosen the clumps.
4. Add chicken powder, light sauce & spring onions & fry.  Finally return cooked prawns to the wok & fry.  Serve immediately.

Crispy Prawn Pancake ~ Din Tai Fung Style

Ingredients:
350g prawn ~ peel & deveined
1 bean curd sheet aka tofu skin
1/4 carrot ~ shredded
1 tsp cornflour
2-3 stalk coriander leaves ~ chopped
1 tbsp light soy sauce
egg white for glue

Instruction

1. Minced the prawn into smooth paste.  Add the cornflour & light soy sauce & mix until well combined.
2. Add in shredded carrot, coriander leaves & mix well.
3. Place beancurd sheet & spread a thin layer of prawn paste, brush some egg white on the sides, layer top with another beancurd sheet.
4. Gently press to flatten, seal the sides & keep in the fridge for 30 mins.
5. Heat oil in a skillet, pan fry or deep fry until golden brown & crispy.  Serve warm

Hot & Sour Soup (2nd Version)

Ingredients
300g breast chicken ~ sliced thinly
2 dried mushroom ~ soaked & julienne
2 black fungus ~ soaked & julienne
1 small carrot ~ julienne
1 pcs bamboo shoot ~ julienne
2-3 slice ginger ~ julienne
600ml chicken stock
2 tbsp cornflour ~ Dilute 
1 egg ~ beaten

Marinate
1 tbsp light soy sauce
1 tsp cornflour
1 tsp oil

Season 1
1/2 tbsp dark soy sauce
1 tbsp chili bean paste
1 tsp sugar
1/2 tsp salt

Season 2
1 tbsp white pepper
1 tbsp black vinegar
1 tsp sesame oil

Instruction:

1. Marinate the chicken & set aside for 15 mins
2. In a large pot, add chicken stock & bring to boil.  Then add marinated chicken; bring to boil.
3. Then add julienne mushroom, fungus, carrot, bamboo shoot & ginger.  Bring to boil again.
4. Add the season (1) & stir.  Continue to boil.  Last slowly add the julienne tofu & bring to boil for about 10mins.
5. Pour the cornstarch solution to thicken the gravy.  Then stir in beaten egg in slowly circular motion.
6. Off the heat & add season (2).  Serve immediately

Roti Boyan

Filling:
600g potatoes (peel, boiled till tender & pound/mash)
4 eggs
2-3 onions ~ dice
200g minced meat/chicken (marinate with cumin & salt then fried)
Spring onion ~ chopped
1 red chili ~ thinly sliced
1 tsp white pepper powder
Salt to taste

Dough
500g plain flour
175ml warm water
75ml vegetable oil
1-12 tbsp butter
Salt

Instruction:

1. Sieve flour into a large bowl.  Melt the butter & mix with vegetable oil.  Salt mix into the warm water, stir till the salt is dissolve.
2. Pour the mixture vegetable in the flour & mix well.  Then pour the warm salted water bit by bit till the mixture turn into a soft dough but not too greasy.  Make some balls from the dough & set aside to rest for about 30 mins.
3. In another bowl, add the mashed potatoes and all the ingredients into smooth filling.
4. Take two balls of dough, roll with the rolling pin into 2 thin circles.  One circle fill the filling and take the other circle dough cover over the filling.  Close the two edges together like epok-epok.  Do the same for the rest of the dough.
5. In a deep wok, add oil on medium heat & deep fry the Boyan till golden brown.
6. Serve the Roti Boyan with any sambal of your liking.

Note:

I used instant roti pratta for my dough.

Economical Fried Noodle aka Chinese Style

Ingredients:
500g Hokkien yellow noodle
150g bean sprouts
2 tbsp palm sugar aka gula melaka
1 tbsp dark thick caramelized soya sauce
1 tbsp dark soya sauce
4 cloves garlic ~ minced

Side Dish
Fried hotdog
Fried egg
Fried Fish cake
Fried Chicken Luncheon Meat

Instruction:

1. Heat up a wok with 2-3 tbsp of cooking oil.  Saute the minced garlic until fragrant.
2. Add the yellow noodles & stir fry until the aroma was well incorporated.
3. Then add the dark soya sauce and thick soya sauce, and stir fry until well combined.
4. Add the palm sugar & stir fry until the sugar melted.  Before dishing off, add the bean sprouts and fry for an additional min.