XO Sauce Fried Carrot Cake XO 酱炒萝卜糕

4人份
Ingredients 用料

500g	Ready-made Carrot Cake 萝卜糕
4 tablespoons	Dried Raddish 菜脯
3 tablespoons	Sweet Sauce (e.g. Tai Hua Sweet Sauce) 甜酱
4 tablespoons	XO Sauce XO酱
1 tablespoon	Minced Garlic 蒜蓉
3	Eggs 鸡蛋
3 tablespoons	Oil 油
A dash	Pepper 胡椒粉

Method 做法
1. Soak dried raddish for 20mins, drain. Chopped carrot cake into small cubes.
2. In a heated wok, fry dried raddish until dry (without oil). Before it starts to stick to wok, add oil, fry under medium heat (Caution: do not use high heat, dried raddish will burn). Add garlic to fry.
3. When there is fragrance for the dried raddish, add chopped carrot cake and fry well. Add enough oil for frying.
4. Make a hole in the centre of the wok, pour in the beaten eggs. Fry well.
5. Mix the eggs with the carrot cake. Add sweet sauce, (chilli optional), XO sauce and pepper. Serve.

Comments

Steam Scallop in Thai Sauce 泰式蒸带子

4人份 Ingredients 用料 12 pieces Scallops (with Shells) 带子 10 cloves Garlic (minced) 蒜蓉 120g Vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Thai Fish Sauce 泰式鱼露 4 tablespoons Thai Green Chilli Sauce 泰式酸辣酱 4 Limes 酸酐汁 (Optional) 1 stalk Chinese Parsley 芫荽 (Optional) 1 stalk Spring Onions 葱碎 Method 做法 1. Wash scallops and place on steam plate. 2. Soak vermicelli in boiling hot water for 5 minutes. Drain the water. Place vermicelli on top of the scallops. Add minced garlic on top. 3. Mix sesame oil, light soya sauce, Thai fish sauce, Thai green chilli sauce, and lime juice into a bowl. Drizzle over scallops. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of scallops onto stand. Steam over high heat for 10 minutes. (Optional) Garnish with Chinese parsley and spring onions. Serve.

Honey Glazed Pork (Char Siew) - from basics 蜜汁叉烧

4人份 Ingredients 用料 250g Pork Fillet 五花肉 1 Large Onion 洋葱 5 slices Ginger 姜 4 cloves Garlic (minced) 蒜末 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 2 tablespoons Honey 蜂蜜 2 tablespoons Sugar 白糖 2 tablespoons Oyster Sauce 蚝油 2 tablespoons Chinese Cooking Wine 绍兴酒 1 teaspoon Salt 盐 1 teaspoon Pepper 胡椒粉 Method 做法 1. Marinate pork with all the ingredients overnight. 2. Heat oven at 200 degrees Celsius. Bake for 15 minutes. Turn the meat, and glaze meat with remaining sauce. Bake for another 15 minutes. Serve. Time 时间 Preparation time: 15 mins Marinate time: Overnight Cooking time: 30 mins Complexity: simple

Shrimps with Zucchini Pasta

3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

Happy SG Cooking

Search This Blog