FRIED MUSHROOM

Ingredients:

20 white button mushrooms, wiped clean

1/2 cup all-purpose flour

75 ml water

1 white egg, shake

2 cloves garlic, grated

1/4 tsp pepper (more if you like)

1/2 tsp salt

Sweet chili sauce

Direction:

• Sprinkle mushrooms with a pinch of salt and a pinch of pepper and set aside
• Mix flour, garlic, pepper, and salt together
• Add water and mix well
• Add egg and mix well
• You should be getting a thick mixture
• Dip mushrooms in the mixture until well covered
• Fried until golden brown
• Serve with sweet chili sauce

KIMCHI PANCAKE A LA MAANGCHI

1 Pancake

Ingredients:

1/2 cup kimchi, chopped really small

1 1/2 tbs kimchi juice

1 tbs onion, chopped

1/4 tsp salt

1/4 tsp sugar

1/4 cup all purpose flour

1/8 cup water 

Direction:

• Mix well in a bowl with spoon
• Heat non-stick pan on medium heat and drizzle with 2 tbs oil (I use grape seed oil)
• Spread batter on the pan thinly and evenly with spoon
• Cook for 2 minutes until the bottom gets brown
• Flip it over and cook for another 2 minutes till browned and crispy

TERIYAKI CHICKEN THIGH

6 Servings

Ingredients:

12 bone-in skinless chicken thighs

1 tbs vegetable oil

1/2 cup sake (I used cooking wine instead)

1/4 cup mirin

2 tbs soy sauce

2 tsp brown sugar

Direction:

• Trim fat
• Heat oil on high heat in a pan
• Add chicken in single layer and cook until deep golden brown on both sides for 3 - 4 minutes each side
• Transfer to slow cooker
• Throw away the fat from the pan
• Add sake/wine, mirin, soy sauce, and brown sugar to skillet until boiling
• Pour over chicken and cook on high for 5 hours
• Use spoon to pour some sauce over the chicken

JAPANESE BEEF CURRY

4 Servings

Ingredients:

3 medium baking potatoes, peeled and cut into 1-inch chunks

4 medium carrots, cut into 1/2-inch rounds
Vegetable oil

1 lbs beef stew

1 medium onion, chopped

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

2 cups beef broth

2 cups water

5 tbs all-purpose flour

1 tbs curry powder

Direction:

• Put potatoes in slow cooker
• Layer with carrots
• In large skillet, heat 1 tbs oil in medium heat
• Add beef and brown all sides
• Transfer beef to cooker
• Heat another 1 tbs oil and add onion and garlic for 5 minutes
• Add salt and pepper and cook for 2 -3 minutes
• Transfer to cooker
• Pour broth into skillet and boil
• Pour into cooker and add water
• Cook on low for 7 hours
• In small skillet, heat 2 tbs oil over medium high heat
• Add flour and cook until browning for about 5 minutes
• Add curry powder and stir about 1 minute more
• Remove from heat and turn cooker to high
• Scoop out 1/2 cup of liquid from cooker and add to flour mixture and stir well
• Stir in the flour mixture to the stew slowly
• Cook on high for 20 - 30 minutes until sauce is thickened
• Serve with rice

SUAN LA TUDOU 酸辣土豆 (SOUR AND SPICY POTATO) A LA EVELYN

Ingredients:

2 medium potato, cut into match sticks

3 green onion, cut long

3 tbs vinegar (white or apple cider)

1 chili pepper (more if you like), cut small

Pepper

1/2 tsp salt

1 tbs sugar (more if you don't like sour)

1/2 tsp chicken broth powder

Warm water

Direction:

• Heat oil and stir fry green onion and chili pepper till soft
• Add potato, salt, pepper, chicken broth, sugar, vinegar, 1 tbs water
• Cover the pan with lid
• Keep adding 1 tbs water to avoid dryness
• Cook until potato is cooked (tender)

HAINAN CHICKEN A LA YANNY

Ingredients:

2 lbs chicken drummettes 

2 tbs Kee's Hainanese Chicken Rice Mix

1/3 cup ginger, cut in match sticks

4 cloves garlic, minced

2 tbs sesame oil

1/4 tsp salt

White pepper

Direction:

• Boil water and add chicken to boil again for 10 minutes
• Drain chicken and rinse under running water to remove foam and blood
• Heat sesame oil in pan on medium high heat
• Add ginger and garlic and stir fry till fragrant
• Add chicken, reduce heat to medium and stir fry for 5 minutes
• Add Kee's Hainanese mix, salt, and pepper
• Mix well with the chicken
• Keep stirring until the chicken is slightly browned (more if you'd like) for another 5 minutes
• I don't like too much oil - so I drain the chicken on paper towel
• The chicken should be a little crunchy on the outside and tender on the inside

KEE'S HAINANESE CHICKEN RICE MIX

TOMATO EGG A LA EVELYN (EPE)

Ingredients:

1 medium tomato, cut small

4 eggs

1 green onion, cut small

Salt

Sugar

1/2 tsp chicken broth (powder)

2 tsp corn starch

Direction:

• Add a pinch of salt, two pinches of sugar, and corn starch to the tomato
• Beat the eggs and add a pinch of salt along with chicken broth, mix well
• Heat oil and add tomato and green onion
• Stir fry till tomato is soft
• Then add the egg
• Stir fry until the egg is almost done (scramble it if you'd like)

YAKISOBA A LA FRANCIS

Ingredients:

1 lbs Yakisoba noodles

1 tbs water

.5 lbs pork, sliced

2 cups bean sprouts

2 cups cabbage leaf, cut

2 cups carrot, cut in strips

2 green onions, cut diagonally

3 cloves garlic, minced

1 tbs sesame oil

Salt

Pepper

Yakisoba Sauce:

3 tbs oyster sauce

1 tbs soy sauce

1 1/2 tbs water or sake

Direction:

• Mix Yakisoba sauce in a bowl
• Stir fry noodles on a griddle or pan
• Add water and set aside when it's almost cooked through
• Stir fry garlic and pork together
• Add vegetables and season with salt and pepper to taste till cooked
• Mix in the noodles and add Yakisoba sauce
• Stir well until all cooked
• You can serve with bonito flakes and seaweed flakes

SUGAR SNAP PEAS WITH ANCHOVIES A LA PABLOPABLA

Ingredients:

1 lbs sugar snap peas, remove the ends

3 tbs tiny anchovies, rinse quickly

4 cloves garlic, minced

2 tbs oil

Warm water

1 tbs oyster sauce

Direction:

• Heat oil and reduce heat to medium before adding anchovies
• Set aside anchovies after they turn golden brown
• With the remaining oil, stir fry garlic till fragrant
• Increase heat to high and add sugar snap peas
• Stir fry for 3 minutes as you add the oyster sauce
• Occasionally add warm water - 1 tbs at a time - to avoid drying up
• Serve with anchovies on top

TOFU WITH MINCED PORK A LA PABLOPABLA

Ingredients:

2 tubes Japanese tofu

1/2 lbs ground pork, marinated with 2 tsp light soy sauce and white pepper

2 carrots, cut in strips

2 hand full of dried shiitake mushrooms, soaked overnight and cut small

2 green onions, cut big (~2 inches)

3 cloves garlic, minced

2 tbs oil

1 cup warm water

1/2 cup water + 3 tsp corn flour, mix well

2 tbs oyster sauce

White pepper

1 tsp light soy sauce

1 tbs chili paste/chili oil (sambel oelek or garlic chili sauce)

2 tbs cooking wine

Fried onion/garlic/shallot for topping

Direction:

• Heat oil and fry garlic till brown
• Add meat and stir fry for 30 seconds
• Add carrot and mushroom and stir for 1 minute
• Add oyster sauce, white pepper, soy sauce, and chili paste, mix well
• Add water and cover the lid till boil
• Once boiled, place tofu on top and cover with lid for 3 minutes
• Remove tofu gently and place them on plate
• Add wine to the meat sauce and mix well
• Add corn flour mixture to thicken the meat sauce
• Add green onions and mix well
• Pour meat sauce on top of tofu
• Sprinkle with fried onion/garlic/shallot over the dish

STEAMED WONTON A LA NOVITA H.

Ingredients:

1/2 lbs shrimp, cut small

2 pieces chicken breast, cut small

Green onion, cut small

1 carrot, cut small

Salt

Pepper

Thick wonton wrapper

Chili sauce (optional)

Direction:

• Mix shrimp, chicken breast, green onion, carrot, salt, and pepper in a bowl
• Place mixture in the center of wonton wrapper
• Steam for 20 - 30 minutes till all wontons are cooked
• Serve with chili sauce