How to Cook Stir Fry Broccoli with Fish cakes

Ingredients

• 1/2 broccoli, cut into small florets
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 100grams fried fish cakes or fishballs, thinly sliced
• 1/2 teaspoon chicken stock powder or 2 sachets of Japanese Dashi
• 25 ml water

Instructions

1. Heat up oil in a pan over medium high heat. Throw in garlic and cook it untill fragrant for about 1 minute. 
   
   
   
2. Add fish cake slices / fishballs and stir fry it for about 1 minute. 

   

   

   
   
3. Put in broccoli florets and stir fry it for 1 minute. Add chicken stock powder / dashi and water. 

   
   

   
   
4. Continue to stir fry it untill the broccoli starts to soften slightly. 

   

   
   
5. Dish out and serve it with steamed rice. 

   
   

   

   
   
   

How to Cook Asian-Style Egg Noodles Stir Fry (With Prawns and Chicken)

 

Ingredients

• 1 piece chicken fillet
• 4 pieces large prawns, peeled and deveined
• 60 grams dried egg noodles
• 3 tablespoons oil, divided
• 1 egg
• Salt
• 1/2 small onion, peeled and diced
• 0.25 carrot, peeled and julienned
• 1 clove garlic, peeled and minced
• 0.25 yellow bell pepper, sliced
• Freshly chopped coriander for garnish

Sauce

• 1 tablespoon lime juice / white wine
• 1 tablespoon light soy sauce
• 1/2 tablespoon fish sauce
• 1 teaspoon sugar
• 0.25 tablespoon sriracha or five spice powder
• 0.25 tablespoon dark soy sauce, for colour - optional

Instructions

1. Bring a small pot of water to boil and add in a generous pinch of salt.
2. Add in chicken breasts. Turn the heat down to a simmer. Cover it and poach it for 5 to 7 minutes untill it is fully cooked. Remove the chicken and set it aside.
   

   
   

   
   
   
3. Add in the prawns. Poach it for one minute and remove it from the saucepan. 

   

   
   
4. Add in the egg noodles and cook it untill soft. Reserve 1/2 cup of the cooking water and drain the noodles.

   

   
   

   Rinse the noodles under cold water to stop it from cooking further. Then drain it well. Set it aside. 
5. Shred the chicken into small pieces and set it aside.
6. Heat a large skillet over high heat and add in 2 tablespoons of oil.
7. Beat the eggs with a pinch of salt and add it into the skillet. 

   

   
   
8. Cook the eggs into an omelette, then break it up into small pieces. Remove it onto a plate and set it aside. 

   

   
   
9. Add in 1 tablespoon oil. Turn the heat down to medium.
10. Add in onion and carrots. Cook them untill the onion has softened. 

    

    
    
11. Add in garlic and yellow bell peppers. Cook them till the bell pepper is slightly soft. 

    

    

    
    
12. Add in the cooked egg noodles and pour in the sauce over the noodles. 

    
    
13. Toss to coat the noodles with the sauce. 

    
    
14. Add in the shredded chicken, prawns and egg. 

    

    
    
15. Toss well to combine everything together. Splash in some chicken-prawn-noodle cooking water if the noodles is too dry. 

    
    
16. Taste and see if the noodles need more salt / soy sauce / sugar.
17. Garnish with fresh coriander. Serve it immediately. 

    

    
    
    

How To Cook Ginger Chicken

Ingredients

• 1/2 scallions or spring onion (cut into 2-inch long pieces with the white and green parts separated)
• 1 tablespoons minced garlic
• 1 sliced ginger (1/4 inch thick)
• 1 tablespoon vegetable oil
• 680grams boneless chicken thighs or breasts
• 1/2 shallot
• 1 teaspoon Shaoxing wine
• 0.25 cup low sodium chicken stock
• 1 teaspoon light brown sugar
• 1/2 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 teaspoon ground white pepper
• 1 teaspoon oyster sauce (optional)
• 1/2 tablespoon cornstarch (mix with 1 tablespoon cold water)

Instructions

1. Spread the vegetable oil around the perimeter of the pan and heat it untill it starts smoking hot.
2. Add the ginger slice and fry it for 15 seconds. Add in the scallions, garlic and shallots.
   
   
   Stir-fry them over high-heat to mix together for another 30 seconds. 
   
   
   
3. Spread the chicken pieces in a single layer in the pan. Sear it for 45 seconds. Flip them and fry the other side for another 30 seconds. 
   

   
   
   
4. Add the Shaoxing wine and stir-fry it for 20 seconds. Add in the chicken stock, brown sugar, soy sauce, dark soy sauce, white pepper and oyster sauce. 

   

   
   
5. Cover and let it continue to cook for another 5 minutes to reduce the liquid. Mix in the spring onion or white parts of the scallions. Stir in the cornstarch and water mixture to thicken the sauce. 

   
   
6. Add more cornstarch slurry if you like a thicker sauce. 

   
   
7. Garnish the dish with some coriander or parsley leaves on top. Serve it immediately. 

 

How To Cook Celery Bacon Stir Fry

Ingredients

• 3-4 pieces streaky bacon, cut into 1-inch pieces
• 4 stalks of celery, thinly sliced
• 3 cloves garlic
• 2 tablespoons of roasted peanuts
• 2 tablespoons of cooking oil

Instructions

1. Cook the bacon with the oil in a non-stick skillet over high heat untill it is lightly brown. 
   

   

   
   
2. Stir in the garlic for another minute. 
   

   
   
   
3. Stir in the celery for 2 minutes untill it becomes tender. 

   

   

   
   
4. Sprinkle the peanuts on top of the serving. 

   
   

   

   
   
   
   

 

How To Cook Pan Seared Salmon with Creamy Lemon Pasta

Ingredients

• 5 oz spaghetti
• 1 tablespoon kosher salt
• 1 salmon fillet
• salt and fresh ground black pepper
• 1 tablespoon olive oil
• 1 shallot - finely chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 1/2 cup whipping / heavy cream
• 1 lemon
• 3 tablespoons coarsely chopped parsley
• Lemon wedge to serve

To Cook Pasta

1. Bring a large pot of water to boil and add in the salt.
2. Add the spaghetti and cook untill al dente.
3. When the pasta is cooked, reserve 2 cups of the cooking water and drain it. 
   
   
   
4. Whilst the pasta is boiling, cook the salmon and sauce.
5. Season the top of the salmon fillet evenly with salt. 

   

   
   
6. Rub the salmon fillet with olive oil.

   

   
   
7. Place a large nonstick frying pan or skillet over medium-high heat. 
8. Add salmon. Saute it for 3 minutes. Flip it and cook for a further 2 minutes. Then flip it into each side and sear for a minute. 

   

   

   
   
9. Transfer it to a warm plate on top of a piece of baking paper. Set it aside.

   

   
   
10. Add the chopped shallot to the skillet and add in the butter. Gently fry it untill it softens.

    

    
    
11. Add the minced garlic to the pan and stir it for 30 seconds untill aromatic. Do not let the garlic burn.

    

    

    
    
12. Add the wine to the pan. Scrape any browned bits off the bottom of the pan. 

    
    
13. Cook the wine for about 1 minute. Stir in the juice of 1/2 the lemon.
14. Pour in the whipping cream and heat it through. 

    
    
15. Add the parsley and season it generously with salt and pepper. 

    

    

    

    
    
16. Add the drained pasta and 1/4 cup of the pasta cooking water to the sauce. 

    

    
    
17. Gently toss the pasta about untill everything is well-coated and the pasta is cooked to your liking. 

    

    
    
18. Stir in the cooked salmon and serve it with sprinkled parsley.