Fried Hokkien Meatballs

Ingredients: 

• 1 kg minced meat (best to have a mixture of lean and some fats) 
• 300g de-shelled prawn (minced) 
• $2 of Fish paste
• 6 pcs Water chestnut (chopped)
• 1 small carrot (chopped)
• 3 stalks of spring onion (chopped) 
• 6 pcs cream crackers (crushed)
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp sesame oil
• 1 egg (lightly beaten)
• 3 tbsp sweet potato / potato flour
• Oil (deep frying)

Steps: 

1. Mix all the ingredients thoroughly and up mixture and hit against the bowl. This is to get the meat mixture to become sticky. Then set aside for 1/2 hr in chiller. 

2. Roll the minced meat mixture into bite size meatballs with wet hands (so that they won't stick to the palms).

3. Ensure sufficient oil in a small pot and heat up till it’s hot. Deep fry in batches till golden brown and drain on kitchen towel. Serve with some dipping sauce or just eat in its own! 

Note: You can make more and freeze these meatballs and heat up using airfryer for quick meals. Just the meatballs till it’s cooked but not golden brown on the outside. Pack in ziplock bag when it’s cooled and freeze. 

Baked Beans with Luncheon Meat & Potatoes

Collaboration with Yoripe & Ayam Brand

Baked beans with luncheon meat & potatoes 

Ingredients:

• 1 can of Ayam Brand baked beans 
• 1 can of luncheon meat (cut into cubes)
• 3 potatoes (cut into cubes)
• 1 tbsp minced garlic

Prepare Sauce in a bowl (adjust taste accordingly):

• 4-5 tbsp of ketchup 
• 4 tbsp of water (depends on how much sauce you want)
• 2 tbsp of sugar (reduce if you prefer less sweet)
• 1 tbsp of  oyster sauce 
• 1/2 tsp of salt

Method:

1. Heat up oil in wok. Panfry cubed potatoes till golden brown. Remove and place on kitchen towel to remove excess oil. Panfry cubed luncheon meat. Remove and set aside. 
2. In the same wok, heat up 1 tbsp of oil, add in minced garlic and fry till fragrant. Add in potatoes and luncheon meat. Pour in ayam brand baked beans. Heat up and simmer. 
3. Add prepared sauce, stir and cook till it slightly thickens. Taste and adjust to your taste. Serve hot with rice 😊 

Sweet & Sour Luncheon Meat

Sweet & Sour Luncheon Meat (Collaboration) 

Conversation with hungry boy when he reached home from school after his CCA. 

👦🏼: “Mama I’m hungry!” 

👩🏻:” I thought you had lunch in school? There’s bread on the table and pandan cake in the fridge.” 

👦🏼:”But… I wanna eat my favorite sweet and sour pork 🤪🤪!” 

👩🏻:”So last minute, where to find pork?” 

👦🏼:” I thought you always say you are like Doraemon? Can make magic 🪄? 🤣🤣” 

👦🏼 wins! 🙈🙈🙈😆😆😆 Mama whipped up a fast sweet & pork using luncheon meat! My boy gave 👍👍👍😄! He said this special nutty and evocative luncheon meat tasted better than the normal ones 😄

Coren Iberico Pork Luncheon meat is made in Spain with 𝟗𝟐% 𝐏𝐨𝐫𝐤 𝐋𝐞𝐚𝐧 𝐌𝐞𝐚𝐭. The meat and fats from the Iberico pig gives it a melt-in- the-mouth texture and wonderful flavour. 

Coren Iberico Pork Luncheon Meat is having a 2-cans Promo Pack special at $5.95.  Available from 𝐍𝐓𝐔𝐂 𝐅𝐚𝐢𝐫𝐏𝐫𝐢𝐜𝐞.

Cook using Cohen Iberico Pork luncheon meat and share your recipe at IG, tag @Yithong_pteltd and stand a chance to win $30 Yit Hong Gift card! 

Recipe: 

• Half a red capsicum (slice into pieces) 
• Half a yellow capsicum (slice into pieces) 
• Half a yellow onion (slice into pieces) 
• 1 small Japanese cucumber (slice into pieces) 
• I can of pork luncheon meat (cut into big chunks) 

Sweet n sour sauce: (adjust to taste accordingly) 

• 5 tbsps of ketchup
• 1/2 tbsp of oyster sauce 
• 2 tsp of sugar 
• A pinch of salt 
• Half bowl of water 

Method:

1. Airfry luncheon meat chunks till crispy on the outside (about 7-10mins at 180 degrees) 
2. While air frying luncheon meat chunks, prepare the capsicums, cucumber and onion. Also prepare the sauce in a bowl and set aside. 
3. Once luncheon meat is ready, remove from air fryer. 
4. Heat pan up with a tbsp of oil. Add onions and capsicums to sauté for a minute. Add prepared sauce. Bring it to a simmer. Taste and adjust accordingly. Add in luncheon meat chunks and also cucumbers. Mix to coat ingredients well and off heat once sauce thickens. Serve hot with steamed rice 🍚 

Easy Fried Golden Tofu

Simple recipe! 

1. Slice the tofu into equal pieces

2. Lay tofu pieces on a piece of kitchen towel to absorb the excess water.

3. Leave it aside for 5mins

4. Gently remove from kitchen towel and coat it with Crispy Powder

5. Pan fry the tofu till crispy. Serve hot

*** Crispy powder can be bought from Prime supermarkets. 

Pencai 盆菜

 

You can use any ingredients you like for pencai. Yesterday, I used whatever ingredients I can find at home! My anyhow version of Pencai 😜

Ingredients: 

• 1 medium size sea cucumber , sliced into smaller pieces
• 1 can of braised abalone 
• 8 pieces of dry Mushrooms, soaked 
• 8 pieces of dry scallops , soaked 
• Roasted pork
• 8 pieces of prawns 
• 6 pieces of scallops 
• 1 n 1/2 pieces of fish maw
• Long cabbage , cut to smaller pieces 
• Sliced carrots , Blanched 
• Broccoli, blanched 
• Half daikon(white radish), sliced into pieces 
• Around 700ml of chicken stock 

Method: 

1. In a small pot/clay pot, heat some oil, fry minced garlic and two slices of ginger till fragrant. Add sea cucumber and mushrooms (squeeze out water) and Stirfry for few mins. Add enough water to cover sea cucumber and mushrooms. Add 1 tbsps oyster sauce and 1 tbsp dark soya sauce. Bring to a boil and simmer. Braised till sea cucumber is soft. (* Add water if it starts to dry up) Set aside. 
2. Blanched daikon slices for five mins and transferred into claypot. Lined the bottom of claypot with daikon slices. Lay long cabbage on top of daikon. 
3. Blanched fish maw in boiling water with 2 slices of ginger for 5mins. Cut into smaller pieces. 
4. Lay braised Mushrooms, sea cucumber, fish maw, soaked scallops, roasted pork, braised abalone etc, on top of long cabbage. You can add roasted duck and roasted chicken if you have. Arrange the 
5. In a pot/wok, heat up chicken stock. Add soaked mushroom water, soaked scallops water, brine from can Abalone and remaining sauce from braising mushrooms and sea cucumber. Bring to a boil. Scoop braising sauce over the assembled pencai. Set aside about 2-3 cups of the braising sauce for later use. 
6. Heat up the the claypot and bring to a simmer for 20mins. Meantime, Blanched prawns and scallops for a minute in boiling water with ginger. Set aside. After 20mins, lay prawns, scallops, broccoli and carrots on top. Heat up the braising sauce that was set aside. Thickened with corn flour water and pour all over on top. Serve hot. 😊

Fried Instant Ramen with shredded pork (肉丝炒拉面)

 

Woke up at 4.45am to prepare this recess bento 🍱 for my boy, as he has a long day in school. Am glad that my boy still wants me to prepare bento for him though he is in secondary school. 

儿子上了中学还是愿意带早餐盒到学校。感恩！今天，他全天会在学校。因此，我早晨四点四十五分就抹黑起来准备这份早餐盒，希望他吃得温饱以为全天展开冲刺。

Ingredients: 

• 1 packet of instant ramen 
• Some marinated shredded lean pork (marinated with some salt, light soya sauce, sesame oil, corn flour and some water. Mix well to combine) 
• 2 pieces of cabbage (shredded) 
• 1/2 carrot julienned 
• 2 cloves of garlic (minced) 
• 3 pieces of crabsticks (cut half) 
• 1/2 cup of homemade chicken stock 
• Sauce: 1 tbsp oyster sauce, 1/2 tbsp of dark soya sauce, 1/2 tsp of soya sauce and a dash of white pepper and sugar. 
• A dash of sesame oil 

Method: 

1. Boil a pot of water to cook ramen noodles. Once ramen softens, remove from water and do a quick rinse under running water and set aside. Add some sesame oil/shallot oil and o noodles to prevent it from clumming together. You don’t need to cook it too long as during stir frying, noodles will continue to cook and absorb the sauce. 
2. While cooking ramen, prepare ingredients by chopping up vegetables. 
3. Heat a wok/pan with a tbsp of shallot oil (can use normal oil/olive oil). Add minced garlic to sauté till fragrant. Add marinated shredded pork, Stirfry on high heat. Use spatula to quickly separate pork and Stirfry till it’s no longer pink. 
4. Add carrots and cabbage and continue to fry for a minute. Add homemade chicken stock. Pour in prepared sauce. Bring to a gentle simmer. Add in ramen noodles. Mix well and allow noodles to absorb the sauce and coat well. Add in crabsticks last and taste if need to adjusted seasonings. Off heat once sauce reduces and drizzle a bit of sesame oil for fragrance. Top noodles with some homemade fried shallots.