How To Cook Hot Plate Egg Tofu Beancurd

 

Ingredients

• 160 grams or 1 tube egg tofu, cut into equal discs
• oil for deep frying

Gravy

• 1 onion or shallot, sliced
• 1 teaspoon garlic, minced
• 1 teaspoon ginger powder
• 100 grams beef / pork, minced
• 5 prawns, peeled
• 2 tablespoons vegetarian oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 cup chicken stock or water
• 3 baby corn, cut into small cubes
• 1/2 carrot. sliced
• a handful of baby bok choy or other leafy vegetables of choice)
• cornstarch slurry (1 tablespoon cornstarch + 3-4 tablespoons water)
• 1 teaspoon sesame oil
• 1/4 teaspoon ground white pepper

Hotplate

• 2 eggs, beaten

Instructions

1. Cut the egg tofu cube in half and gently squeeze out the tofu. Slice it into equal discs and lightlot on paper towels to remove excess moisture.
2. Fill a pan with enough oil to deep fry the egg tofu discs. Allow it to get hot over medium-high heat.
3. Gently lower egg tofu into the oil and allow it to fry untill godlen brown. Remove and drain on paper towels. 
   

   
   
   
4. To make the gravy, add the oil to the pan or skillet.Once it becomes hot, add onion, garlic and ginger. Stir fry it untill fragrant. 

   

   
   
5. Add in minced meat and saute it untill it is 80% done, before adding prawns next. 

   

   

   
   
6. Add oyster sauce, light soys sauce, dark soy sauce and stir to combine together. 

   

   
   
7. Once fragrant, add the chicken stock or water. Stir to incorporate. 

   
   
8. Add carrots and baby corn. Allow the mixture to come to a boil. 

   

   
   
9. Once the sauce is boiling, add in bok choy or leafy vegetable of your choice. 

   
10. Stir in cornstarch slurry untill the sauce thickens to a gravy. 

    
    
11. Add final touch of sesame oil and ground pepper. Gravy is done!
12. Add oil to cast iron pan or skillet. Allow it to get hot.
13. Add the beaten eggs and allow it to coat the base of the hot pan. Swirl it around so egg lifts onto the sides of the cookware.
14. Once the bottom is set but the top still runny. Top the fried egg tofu and pour over the gravy.
15. Remove from heat and serve it immediately!

How To Cook Honey, Garlic, Shrimp, Sausage & Broccoli

 

Ingredients

• 300 grams shrimps. peeled and deveined
• 200 grams chinese oriental sausage, sliced diagonally
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame sedds (for garnish)
• Fresh green onions, chopped for garnish

Instructions

1. Heat 1 tablespoon olive oil in a wok over medium-high heat.
2. Add the sliced sausage and cook it for 3--4 minutes untill browned. Remove from the heat and set it aside. 
   
   
   
3. In the same skillet, add the remaining 1 tablespoon olive oil.
4. Add the shrimps and cook for 2-3 minutes on each side untill they turn pink and opaque. Remove them from the skillet and set aside with the cooked sausages. 

   

   

   
   
5. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes untill they are bright green and tender-crisp. 

   

   

   
   
6. In a small bowl, whisk together the honey, light soy sauce, rice vinegar and minced garlic. 

   

   
   
7. Pour the sauce into the wok with the broccoli and bring it to a simmer. 

   
   
8. Return the cooked sausage and shrimps to the wok, tossing everything together to coat with the honey garlic sauce. 

   
   
9. Cook for an additional 2-3 minutes untill everything is heated through and well-combined.
10. Garnish it with sesame seeds and chopped green onions. 

    

    
    

How To Cook French beans with Bacon and Garlic

Ingredients

• 6 slices of bacon, diced
• 1 lb french beans, ends trimmed
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• sea or kosher salt to taste if needed

Instructions

1. Heat a skillet over medium-high heat.
2. Add the diced bacon and cook untill crisp for 7 minutes. 
   

   
   
   
3. Remove the cooked bacon using a slotted spoon and set aside.
4. Retain 2 tablespoons bacon from the pan.
5. Rinse the trimmed french beans in a colander. Shake to release most of the moisture but dont dry it completely. 
6. Return the pan to medium high heat. Wait about 30 seconds for the bacon grease to heat up again. 

   
   
7. Add the french beans and toss to coat in the fat. 
8. Cover and saute the french beans, stirring occasionally untill charred and bite tender about 6 minutes.
9. Add garlic and saute. Stirring it frequently for 1 minute. 

   

   
   
10. Return the bacon to the skillet and saute, stirring it frequently for a further 1 minute. 

    

    
    
11. Remove the skillet from heat. Add black pepper and toss into the bacon and french beans. Taste for seasoning and add salt if needed. 

 

How To Cook Soup with Vegetables

 

Ingredients

• 1 medium onion chopped into cubes
• 1/2 yellow, 1/2 red & 1/2 green bell peppers
• 1/2 carrot, shredded
• 1 potato, cut into small pieces
• 1/4 cup organic corn
• 1 big tomato, diced into small pieces
• 1 stalk celery, cut into small pieces

Instructions

1. Sprinkle olive oil in a big saucepan. Saute the potatoes untill it becomes soft.
2. Add the yellow, green and red bell peppers, followed by the shredded carrot. Saute for a few minutes untill the vegetables soften.
3. Add the chopped onions, tomatoes, corn & celery to the saucepan, swirling to mix with the other veggies together. 
   
   
   
4. Add 5-6 cups of water to the saucepan. 

   
   
5. Once the mixture boils, turn off the heat down to maintain a simmer. 

   
   
6. Add seasonings (salt & pepper) according to taste. 

   

   

   
   
7. Simmer the soup for 20 to 25 minutes, or untill the potatoes are soft and all the flavors have melted together. 
8. Present the soup in ladles into bowls. 

   

   
   

How To Cook Broccoli Stir-Fry

 

Ingredients

• 0.75 teaspoon salt
• 1 head broccoli
• 4-5 cloves garlic, minced
• 2 pieces ginger
• 1 1/2 tablespoons oil (divided)
• 1/2 teaspoon cooking wine

Stir-fry Sauce

• 0.38 teaspoon salt
• 0.75 teaspoon sugar
• 0.75 tablespoon cooking wine
• 0.75 teaspoon chicken bouillon powder
• 1/2 teaspoon cornstarch
• 1 1/2 tablespoon water
• 0.75 teaspoon oyster sauce

Blanching ingredients

• Ice water (enough to cover the broccoli)
• hot water to submerge the broccoli)
• 1 teaspoon oil
• 1 teaspoon salt

Instructions

1. Add the salt to a large bowl of cold water.
2. Place the broccoli in the bowl with the florets facing down. Move the head up and down several times.
3. Soak the head for 3-5 minutes to loosen and dislodge any dirt.
4. Using a small knife, cut off the broccoli florets starting with the outermost pieces. Snap the remaining florets apart by hand. Cut off any thick skin and uneven stem pieces. Then slice the florets into smaller pieces. 
5. Combine the stir fry sauce together. Set it aside. 
   
   
   
6. Bring a large amount of water to a boil in a big wok which is enough to cover the broccoli. 

   

   
   
7. Add the salt and oil to water.
8. Bring it to a vigorous boil. Cover it with a lid for about 3 minutes. 

   
   
9. Take the broccoli out of the water by using a strainer and place them into the ice bath. 

   

   
   
10. Pour out the blanching water, using a strainer and dry the wok.
11. Remove the broccoli after 11 minute and place it ina colander to drain off the water. 

    

    
    
12. Heat wok on high and add half the oil into it.
13. Turn the heat up to medium and add the the garlic.Stir fry it for 15-20 seconds. 

    

    
    
14. Add ginger and stir fry it for 20-30 seconds. 

    

    
    
15. Bring the heat up to high. Add the broccoli and stir fry it for 40-50 seconds. 

    

    
    
16. Por a splash of cooking wine around the edges of the wok. 

    

    
    
17. Add the sauce a bit at one time while stir frying it for about 1.5 minutes. 

    

    
    
18. Add the remaining half of the oil and give it a final stir about 15-20 seconds. Turn off the heat. 

    

    
    
19. Place the broccoli in a serving bowl and enjoy. 

How To Cook Easy Chinese Cabbage Stir Fry

 

Ingredients

• 1.5 head Chinese cabbage
• 2 tablespoons vegetable oil
• 3 tablespoons mnced garlic
• 2 teaspoons cooking wine
• 1.5 tablespoons light soy sauce
• 1.5 teaspoon sugar
• 3 tablespoons water
• 0,75 teaspoon vinegar
• 1.5 green onion, chopped
• salt to taste

Instructions

1. Cut the cabbage in half with a kitchen knife and remove the core. 
2. Tear the leaves apart into 2-3 inches by hand.
3. In a big wok, add the oil over medium-high heat.
4. Once it becomes hot, stir fry the garlic for about 30 seconds or untill fragrant. Do not let it burn.
   
   
   
5. Add the cabbage and mix it well together with the garlic. 

   

   

   
   
6. Increase the heat to high. Add cooking wine, light soy sauce, sugar and water. Stir fry everything together. 

   
   
7. Cover the wok and let the cabbage cook for about 2 minutes. 
8. Uncover the wok. Add vinegar, green onion and salt to taste. 

   

   
   
9. Cook the cabbage for an additional 2 to 3 minutes. the cabbage would have wilted which is still slightly crunchy and caramelized. 

   
   
10. Serve it hot and enjoy! 

    

    
    

How To Cook Crab Scrambled Egg

 

Ingredients

• 2 large eggs less 1 egg white
• 50 grams frozen crab meat
• 2 tablespoons olive oil
• salt
• black pepper
• thinly sliced chives or scallions (for garnishing)

Instructions

1. Crack 2 large eggs 1 egg white into a bowl and beat it together. 
   
   
   
2. Add a teaspoon of olive oil and a pinch of salt. Stir to combine. Set aside.
3. Place a non-stick pan over medium-heat. Add some olive oil.
4. Once the oil gets hot, add the crab meat. 

   
   
5. Stir it and break the crab meat into smaller pieces. Brieftly saute it to remove the moisture. Season it with salt to taste.
6. Spread the crab meat pieces evenly and pour the beaten egg into the pan. 

   

   
   
7. Lower the heat to low-medium and wait for a few seconds to let the eggs set around its edges.
8. Once the eggs start to set around, use a spatula to pull the outer edges towards the centre. Keep doing it to gather the egg curls in the centre of your pan. 
9. Turn the pile of egg curls over so that any undercooked parts can get some heat. Swirl and move around to break up the scrambled eggs slightly. 
10. Remove the eggs from the pan when it is 90-95% cooked to your liking. Avoid overcooking it. 

    

    
    
11. Sprinkle black pepper and chives/scallions on top and serve it immediately.