Ingredients: Frozen Oysters 200g Udon 150g Red bell pepper 1/2 Onion 1/2 Chopped green onion 2tbsp Potato starch 1tsp
Seasonings: Soy sauce 2tbsp Dark soy sauce 2tsp Sugar 1tsp Potato starch 1tsp Water 4tbsp
1. Use salt or potato starch to wash the oysters, rinse with running water, pat fry with kitchen towel 2. Slice the onion and red pepper 3. Coat the oysters lightly with potato starch, add 1-2tbsp oil to pan, pan fry the oysters until golden color on both sides 4. Cook the udon in boiling water 5. Add oil to pan, add in onion, green onion and red pepper, stir fry for 2mins, then add in udon and oysters, mix well, add seasonings and cook until sauce thickened, done
Seasonings: Chicken stock 100ml Amoy First Extract Light Soy Sauce 1.5tbsp Amoy Gold Label Dark Soy Sauce 1tsp Sugar 1tsp
How to: 1) Soak clams into water with salt to remove its sand 2) Soak the glass noodles into hot water until soft, chop shallots into slice 3) Heat oil in a wok, store fry the shallot, garlic and red chilli pepper for 1 min, add in glass noodles and seasonings, add clams on top, cover the lid and cook on high heat for 5-6mins until the clams open, put coriander / spring onion on top
Ingredients: for two Salmon 2 pieces Any pasta 150g Cherry tomato 8 Baby spinach 50g Minced garlic 1tbsp Butter 15g White wine 100ml (replace with chicken stock for kids friendly) Cooking cream 200ml Lemon 1/2 Sea salt Black pepper
How to: 1) Sprinkle the salmon with sea salt and black pepper on each side. 2) Add oil to pan, with skin side down, pan fry the salmon for 2mins with medium heat, then turn to the other sides until it’s done 3) Cut cherry tomato into half, cook the pasta with timing minus 2mins from the package instructions 4) Add butter to pan, cook minced garlic and cherry tomato for 1 min, the add in spinach and cook for 2mins, stirring constantly. Add white wine, then add pasta and cream, turn to medium heat and cook until mixture is thickened 5) add seasoning, salmon and garnish with lemon wedges, done!!!!
The Deep Fry Mixture: Potato Starch 40g Cake Flour 40g Sticky rice flour 15g Baking Powder 5g Spiced Salt 5g Five Spices 1g Chicken Powder 6g Salt 1g
How to: 1) Mix all the ingredients under the deep fry mixture well. 2) Carefully take out the tofu, cut into 1cm x 3cm. Put kitchen towel at the bottom and top to absorb the water on its surface. 3) Put the tofu one by one into the mixture and make sure the tofu is covered by the mixture fully. Repeat this step for 4-5 times by starting with the first tofu again. 4) Add the coated tofu into oil, fry on medium-high heat until turns golden. Set aside.
Ingredients: Chicken thigh + drumstick 4 Chopped spring onion 2tbsp Minced garlic 1tbsp Chopped Coriander 2tbsp Red chilli pepper 1tsp (optional) Oil 4tbsp Sesame 2tbsp Soy sauce 2tbsp Fish sauce 1tsp Sugar 1/2tsp White pepper 1/4tsp Lemon 1
Cooking chicken: Ginger 2 slice Spring Onion a bunch Shaoxing wine 1tsp
1) Wash the chicken lightly, put 1tsp salt and massage for a bit, set aside for 5 mins, and rinse with water to remove the salt (this is to remove the frozen smell if needed) 2) Add just enough water to cover the chicken, put the chicken and chicken boiling ingredients in, turn heat to high and bring to a boil. Adjust to low heat so water simmers very very gently as per the video. Remove any foam that floats on top. Continue cook for 15mins with lid covered. Turn off fire and leave the chicken there for 10mins. 3) Put the chicken into cold water for 5mins, shred the chicken with your hands. 4) Heat the oil, pour the hot oil to the chopped coriander, minced garlic, spring onion, red chilli pepper and sesame. Then add in soy sauce, fish sauce, white pepper, sugar and 1tbsp of lemon juice. Mix well. 5) Mix the sauce together with the shredded chicken, add lemon and extra coriander on top.
Ingredients: Crab x 1 Glass noodle 100g Coriander stalk 10g Shallot 2 Garlic clove 4 White peppercorns 1tbsp Ginger 4 slices Spring onion a bunch Chicken stock 50ml Shaoxing wine 1tsp Potato starch handful
Seasonings: Chicken stock 150ml Fish sauce 1tbsp Soy sauce 1tbsp Dark soy sauce 1tsp Sugar 1tsp
How to: 1) Wash and halved the crab, lightly dust the crab shells with the potato starch right before cooking it 2) Heat oil in a wok and fry 2 slices of ginger and spring onion, add in the crab and stir fry for awhile, add chicken stock and shaoxing wine and cook until color change to orange, set aside 3) Soak the glass noodles into hot water until soft, chop shallots in half 4) Heat oil in a wok, store fry the ginger, shallot, garlic and white peppercorn for 1 min, add in glass noodles and seasonings, add crab pieces on top, cover the lid and cook on high heat for 5mins until the glass noodles absorbs all the liquid
<learn this in 30sec> Another easy Thai recipe that would suit for any night of the week💙The best for sure is to grill the squid over fire🔥but if such option is not available at home, oven works as well. 超簡單的一個泰式燒魷魚食譜！平時係屋企可以就咁用焗爐焗！亦都好適合可能BBQ gathering等場合醃定，放在火上面燒😋十分惹味但卻沒有什麼技術亦都不花巧❤️
Squid Marinade Coconut Milk 3tbsp Fish sauce 1tbsp Dark soy sauce 1tbsp Sugar 1tbsp
Thai Spicy sauce Two bird eye chilli, 1tbsp minced garlic, 1tsp minced ginger graind and mix together and add one lime juice
How to: 1) Remove entrails, soft bone, eyes and mouth of the squid, pat dry, slice the squid on one surface into a ring but do not cut right through it 2) Marinate the squid for 30 mins 3) Put the squid in a rack, grill at 200°C for 5mins, turn over and grill for 4mins more, in between can bruhs the marinade onto the squid for better color