Spicy Baked Teriyaki Nuggets Sushi Cup

Ingredients:

300g chicken/nuggets ~ chopped

2 tbsp thick teriyaki sauce

Nori Sheets

Cooked sushi rice

Sriracha Mayonnaise

1 Green onion ~ sliced

2 tsp toasted sesame seeds

Directions/Instructions:

1. Preheat oven to 220C/200C fan-forced.  Combine chicken and teriyaki sauce in a small bowl.  Set aside until required.
2. Cut nori sheets into 4 even squares to form 12 squares in total.  Top a nori sheet with 1 spoonful of rice and spread out slightly.  Place the square into one hole of a 12-hole muffin pan, pressing down gently so that the rice is in the middle and the edges of the nori come up the sides.  Repeat with remaining nori sheets and rice.
3. Top evenly with marinated chicken.  Bake for 15-17 minutes or until chicken and nori are crisp.  Remove sushi muffins from the pan and serve topped with mayonnaise, onion, and seeds.

Filipino Fruit Salad

Ingredients:

2-30oz can mixed fruit cocktail

1-15oz can of shredded young coconut or Nata de 

1-8oz can Nestle Cream

1/2-14oz can sweetened condensed milk

1 tsp vanilla extract

pinch salt

Directions/Instructions:

1. Set a strainer over a large bowl, and pour the mixed fruit cocktail and canned coconut into the strainer.  Drain and discard the sugary liquid.
2. In another bowl, whisk the nestle cream to remove any lumps.  Add sweetened condensed milk, vanilla, and salt.  Whisk until well combined.
3. Fold in drained fruit mixture until thoroughly coated with cream mixture.  Cover and keep chilled in the fridge for at least 4 hours, ideally overnight.
4. Stir before serving.  Serve chilled.  Garnish with maraschino cherries, if desired.

Pork Chop - Din Tai Fung Style

Ingredients:

3 pork chops

4 tbsp cornstarch

1/2 tsp five spice powder

1/2 tsp white pepper powder

1/2 tsp baking soda

1/2 tbsp sugar

2 tsp garlic powder

2 tbsp light soy sauce

2 tbsp Hua Tiao wine/Chinese Cooking wine

2 tsp ginger juice

Oil for deep frying

Directions/Instructions:

1. Make a few cuts on the edge of the pork chops to prevent them from curling during deep frying.  Tenderise the pork chops with a fork.
2. In a mixing bowl, add all the ingredients and mix well.
3. Coat pork chops into the marinade.  Let them marinate for at least 30 minutes or overnight.
4. Heat up oil to medium-high heat.  Deep fry the marinated pork for around 8-10 minutes until golden brown and cooked.
5. Remove from oil and rest on a rack.  Sliced the pork chop and serve with egg-fried rice.

Vietnamese Caramelized Pork Belly aka Thit Kho

Ingredients:

500g Pork Belly

4 cloves garlic ~ crushed

3 shallots ~ crushed

1 tsp salt

1/2 tsp black pepper

2 tbsp granulated sugar

2 tbsp water

1 tbsp cooking oil

4-6 tbsp fish sauce

3 cups fresh coconut juice

6-8 boiled eggs

Directions/Instructions:

1. Slice pork belly into 1-inch thick or slightly thicker pieces.  Toss the pork with crushed garlic, shallots, salt, and pepper in a bowl.  Marinade and set aside at room temperature for 10-20 mins.
2. Add sugar and water in a small saucepan.  Bring to a boil, the sugar will fully dissolve.  Lower the heat to medium and continue to simmer.  The mixture will then turn from clear to yellow and darker as simmers.  When it has a honey color, reduce the heat slightly.  Keep watching closely until it has a dark caramel color, turn off the heat, and carefully add 1 tbsp of coconut water.  Swirl the saucepan or stir to combine and remove it from the stove.  Set aside.
3. Place a heavy-bottom pot over medium heat and add some cooking oil.  Add the marinaded pork belly and caramel sauce.  Stir and cook to coat the pork with the caramel sauce, then add fish sauce.  Continue to stir and cook.
4. Once the outside of the pork is no longer pink, add coconut juice to cover the meat.  Bring it to a boil, skim off all the foams, then lower to a simmer.
5. Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking for about 75-80 minutes.  Stir occasionally for even cooking.
6. Once the pork is almost tender, add the boiled eggs.  Cover and simmer for about 10 more minutes.
7. Transfer the caramelized pork belly, eggs, and sauce to a shallow serving plate.  Serve hot with steamed white rice.

Stir Fry Bok Choy

Ingredients:

300g bok choy

2 tbsp cooking oil

4 cloves garlic ~ minced

Thin Sauce

3 tbsp oyster sauce

1/4 tsp sugar

Thick Sauce

2 tbsp water

3 tbsp oyster sauce

1 tsp sugar

3 dash ground pepper

Directions/Instructions:

1. Wash and drain the bok choy to remove grit and dirt.  Drain and set aside.
2. Bring a pot of water to a rolling boil.  Salt generously blanche the bok choy by placing them in the boiling water.  Cook briefly for about 30 sec to 1 minute until the leaves are bright green and the stems are just cooked.  Drain and set aside. 
3. Thin sauce:  In a wok or large pan over medium heat, add the cooking oil and garlic and saute until fragrant.  Immediately add the prepared bok choy.  Toss and stir fry briefly to coat the bok choy with garlic.
4. Season the bok choy with oyster sauce and sugar.  Stir fry the bok choy until evenly coated with sauce and everything looks evenly combined.  OR
5. Thick sauce:  Add the oil in a wok or large pan over medium heat and saute the garlic until fragrant.  Mix the prepared sauce well and pour it into the work or pan. Heat up the sauce until it becomes thickened and glossy.  Make sure to stir frequently, especially when the sauce starts to thicken so that the sauce can thicken evenly.
6. Once the sauce has evenly thickened, pour the sauce over the prepared bok choy and toss until everything is evenly coated with sauce.