TLC Kitchen

DIRECTIONS

PREPARE (45 minutes)

1. Prepare the sauces. 
• 2 tablespoons of dark soya sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soya sauce
• 1 tablespoon of sesame oil
2. In a bowl with water just adequate to cover the uncooked rice vermicelli, add in the oyster sauce, light soya sauce, dark soya sauce and sesame oil. Marinate the rice vermicelli for at least half an hour until the rice vermicelli are soft. If you are rushing for time, you can use lukewarm water for the marinating. 
3. Slice the shallot into thin slices. 

COOK (15 minutes)

1. When the rice vermicelli is soft, sauté the sliced shallot with 1 tbsp of cooking oil until fragrant.
2. Add in the soaked rice vermicelli (keep the seasoning water for the rice vermicelli) and stir fry for 3-4 minutes until the flavour are well incorporated .
3. Gradually add the seasoning water to cover the rice vermicelli. (The rice vermicelli will take some time to absorb the seasoning water. You may or may not used up all the seasoning water and this will depend on how moist you want your rice vermicelli to be.)
4. Let it simmer until your desired texture. 
5. Once you are satisfied with the texture of the rice vermicelli, take a spoon and taste the rice vermicelli. If there is a need, add additional seasoning (oyster sauce, salt, white pepper and sesame oil) to taste. 
6. (Optional) Follow by beansprout. Stir until well mix and let it simmer for another one minute before off the heat. 

DIRECTIONS

PREPARE (45 minutes)

1. Prepare the sauces. 
• 1.5 tablespoons of dark soya sauce
• 1 tablespoons of oyster sauce
• 1 tablespoons of light soya sauce
• 0.5 tablespoon of sesame oil
• 1 tablespoons of cooking oil
2. In a bowl with water just adequate to cover the uncooked rice vermicelli, add in the oyster sauce, light soya sauce, dark soya sauce and sesame oil. Marinate the rice vermicelli for at least half an hour until the rice vermicelli are soft. If you are rushing for time, you can use lukewarm water for the marinating. 
3. Slice the shallot into thin slices. 

COOK (15 minutes)

1. When the rice vermicelli is soft, sauté the sliced shallot with 1 tbsp of cooking oil until fragrant.
2. Add in the soaked rice vermicelli (keep the seasoning water for the rice vermicelli) and stir fry for 3-4 minutes until the flavour are well incorporated .
3. Gradually add the seasoning water to cover the rice vermicelli. (The rice vermicelli will take some time to absorb the seasoning water. You may or may not used up all the seasoning water and this will depend on how moist you want your rice vermicelli to be.)
4. Let it simmer until your desired texture. 
5. Once you are satisfied with the texture of the rice vermicelli, take a spoon and taste the rice vermicelli. If there is a need, add additional seasoning (oyster sauce, salt, white pepper and sesame oil) to taste. 
6. (Optional) Follow by beansprout. Stir until well mix and let it simmer for another one minute before off the heat. 

DIRECTIONS

PREPARE (15 minutes)

1. Chop chicken into small pieces and ginger into slices. 
2. Stir Seasoning Mix
• 50 ml water
• 1 tsp dark soy sauce
• 1/2 tsp light soy sauce

COOK (15 minutes)

1. Heat sesame oil and cooking oil, then add ginger strips. Stir fry until fragrant.
2. Add chicken pieces and stir fry for a few minutes, until cooked on the surface.
3. Add Seasoning Mix to coat chicken evenly in the sauce. 
4. Cover and simmer for 5 minutes. Add more water if the sauce is drying out. Use kitchen tongs to turn chicken pieces over, cover and simmer for another 5 minutes.
5. When the chicken is cooked, add Shaoxing wine and after a few seconds serve.

Recipe Inspired By www.noobcook.com/sesame-oil-chicken/2

DIRECTIONS

PREPARE (15 minutes)

1. Rehydrate dried chinese/shitake mushrooms
2. Marinade the minced pork
• 1 tsp sesame oil
• 1 tsp cornflour
• pinch of salt and pepper  
3. Finely chop the 1 clove of garlic, 1.5 cm ginger, 2 pcs of rehydrated mushrooms and 1/2 chili
4. 1/4 carrot sliced into thin pieces. (Optional)
5. Cut the silken tofu into 8 equal pieces.

COOK (20 minutes)

1. Fry the eggs into omelettes and lay them on a serving plate. 
2. Coat the silken tofu with some corn starch, and immediately deep fried them in oil and set aside. 
• To get even browning, have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. 
• Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around. 
• Remove from oil once it is golden brown and drain the oil.
3. Then layer the tofu on top of the omelette.
4. Heat some cooking oil, and fry the ginger and garlic, (optional: chili and white part of spring onion) till fragrant. 
5. Then add in the chopped mushrooms and carrot and stir fry for about 1 minute.
6. Add in the marinated minced pork and stir fry until 75% cooked. 
7. Add in 1/2 cup water, 1 tsp light soy sauce, 1/2 tbsp shao xing wine, 1/2 tbsp oyster sauce, 1 tbsp (chili) bean paste.  
8. Bring it to boil until it is slightly thicker. Season with salt and sugar if needed. 
9. Thicken the sauce with corn flour and drizzle onto the tofu in the serving plate.
10. Garnish with some chopped spring onions. (optional)

Recipe Inspired By ieatishootipost.sg/hotplate-tofu-recipe and dayre.me/coasterkitchen/qFwiU4qsSX

DIRECTIONS

PREPARE (20 minutes)

1. 10 wolfberries soaked in water until puffy; drained. 
2. Spring onion sliced thinly; Carrot sliced into thin and fine pieces. (Optional)
3. Cut tofu to 1 cm slices and place them on a deep steaming plate.
4. Marinade minced pork with the following and sit for 10 minutes or more.
• 1/2 teaspoon of Chinese wine
• 1 tsp light soy sauce
• 1 tsp cornflour
• dash of white pepper powder
• finely chopped spring onion (optional)
• a few thin and fine carrot shreds (optional)
5. Mould the meat mixture into a small ball of about 1 tsp size or less. Place the meat balls on top of the tofu. 
6. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.

COOK (5 minutes)

1. Steam over high heat for ~5 minutes (from the time the water is boiling), or until the meat is cooked.
2. Before serving, drizzle the liquid in the cooking plate over the tofu slices. Garnish with spring onions.

DIRECTIONS

PREPARE (1 hour, Optional)

1. Soak the rice in water for 1 hour. But if you don't have the time, just cook it straightaway.
2. Wash the dates. OR wash the scallops, soak it for about 10-15mins and keep the water.

COOK (30 minutes)

1. Blanch pork ribs in a pot of boiling water for 3 minutes. Rinse the blanched pork ribs to remove scum. 
2. In a pot , add in the rice, 3 bowls of water, ginger, and dates (or dried scallops and the water). 
3. Cook at medium low heat about 15-20 minutes and keep an eye on it, especially towards the end. Stir it occasionally and don't let it be burnt.
4. When the porridge is cooked, season it with salt, pepper & sesame oil to taste.
5. Sprinkle some spring onions and serve

  Recipe Inspired by annieliciousfood.wordpress.com/2012/03/08/pork-bones-porridge

DIRECTIONS

PREPARE (Overnight; 10 mins)

COOK (15 mins)

1. Bring water in steamer to a boil. Steam fish over high heat for ~approx 6 minutes, depending on your fish size (See Note 2).
2. While the fish is steaming, heat sauce in a pot (bring to a boil). Fry chopped garlic while steaming too. Fry until golden brown, don’t burn them.
3. For best results, cook fish until it is almost done, then remove the steamer from the stove. The meat still has a tinge of red but the meat comes off the bone easily with chopsticks or a fork. (See Note 2)
4. Remove fish from steamer and placed it on a plate without the steaming liquid.
5. Add a dash of pepper and drizzle sauce over the fish.
6. Garnish: Pour the garlic oil, fried garlic pieces and spring onions over the fish.
7. Let it rest for about 1-2 minutes before serving.

Note 1: Purpose of ginger (sometimes spring onions) under the plate is to provide ventilation to the underside of the fish and/or avoid the skin sticking on the plate. Definitely, gives a better flavour to the dish in whole.

Note 2: Principle of residual heat – a pan will continue to cook the food for several minutes when it is removed from the heat source. So be sure not to overcook your fish!

Undercooked – If the meat sticks to the bone.
Overcooked – the texture will be harder and not as tender as expected. Different fish size requires different steaming time. Fish must be in room temperature. An approximate:

400g Fish = 6 to 7 minutes
450g Fish = 7 to 8 minutes
500g Fish = 8 to 9 minutes
600g Fish = 9 to 10 minutes

If you are steaming a whole fish that has thicker body, you probably would want to steam it slightly longer, e.g. another minute or so.

  Recipe Inspired by annieliciousfood.blogspot.sg/2012/07/hong-kong-style-steamed-cod-fish.html

DIRECTIONS

PREPARE (10 mins)

COOK (10 mins)

• Pour 1 cm thickness of egg mixture to steaming dish. 
• Bottom Layer: Steam at high heat for about 2 minutes, until the egg is just set. Turn off the fire. 
• Scatter diced salted egg and century egg evenly over the dish. Pour the remaining egg mixture so that it is on the same level as the toppings. 
• (If you don’t mind the salted and century egg sinking to the bottom, you don’t have to cook the bottom layer first. Just scatter the diced eggs and pour the egg mixture over.)
• Seal the steaming dish with aluminium foil. Steam at high heat for 5 minutes. 
• Garnish with chopped spring onions.

Note: Timing may differ slightly according to the thickness of your egg custard and temperature. If undercooked, just put back the foil and continue steaming for a minute or two.

Recipe Inspired by Noobcook.com

Image Credit: noobcook.com

Image Credit: thebestsingapore.com