Yummy Char Siu

nom nom

The Best Nissin Cup Noodles

The flavor is really great, what more can I say? 

Nom nom

Cha Chaan Teng Fried Rice for Lunch

Fried rice with salted fish and chicken, brilliant.

Salty and savory

Stir-Fried Okra (Recipe Included)

Sorry for the not-so-decent plate

Ingredients:

400g fresh tender okra, rinsed and patted dry or 400g cut frozen okra
1-2 tbsp oil
2 tsp cumin seeds
1/3 large onion (about 80g), sliced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp red chili powder or cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
Juice of 1/4 lemon

1. Trim the ends off each okra pod and cut into small segments about approximately 1/2-inch (1.25-cm) in length.

2 .Heat the oil in a nonstick skillet over medium heat. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring frequently, until golden, about 2 to 3 minutes. Add the okra and fry, stirring every now and then on low heat, for 7 minutes. The onion will be light brown by this time. Add the ground spices and salt and saute for another 2 minutes
.
Add the lemon juice and cook, stirring gently, for another minute. 

Serve hot.

Tips for cooking non-slimy-texture okra: always wipe okra dry before cutting it, always cook it without a lid, and do not stir it too much while cooking. 

Instant Noodles with Poached Egg and Luncheon Meat

 

Used a pack of Nissin Demae Ramen Chicken Flavour Instant Noodles, yummy. Junk food tastes good, eh.

Mom's fav lunch selection

Swiss Wings (Swiss Sauce Chicken Wings, Hong Kong Style) - Recipe Included

I am so talented

 Ingredients:
1. 10 fresh chicken wings, wash and clean
2. 1 piece of star anise
3. 1/3 tsp Sheguan pepper. around 25 pieces
4. 2 x 4 cm long spring onion slices
5. 1 tbsp chopped ginger
6. 1/3 bar of brown sugar
( put 2. to 4. in a tea bag )

Marinade:
1. 1 tbsp cooking wine
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp worcester sauce
5. 1 tbsp oyster sauce
6. 1/3 tsp salt
7. 150 ml organic chicken stock (fat free), ( mix 50 ml chicken stock with the marinade)

Turn on middle heat, and heat the saute pan up, add 1 tbsp of oil, 1 tbsp of chopped ginger and add the tea bag in the pan, place the chicken wings and then add 1/3 bar of brown sugar in the pan, fry both side of the wings til light brown, turn the wings around, and pour in the marinade. Turn down the heat, close the lid and cook for 3 minutes. 
Then open the lid, turn the chicken around and pour in 100 ml of the chicken stock,  close the lid and cook for 5 minutes. 
Open the lid, turn the chicken wings around, close the lid and cook for another 5 minutes. 
Switch off the heat, open the lid and turn the wings around, close the lid and let the wings sit for 10 minutes inside the pan.

Serve hot

*recipe adopted and modified from wantanmien

The Best Bak Kut Teh

Never like the Malay herbal style so I would go for the Singaporean peppery soup based ones.
Ng Ah Sio spareribs soup is always my top priority, tender pork rib meat (you dip the stewed meat in dark soysauce with chopped chilli and garlic to enjoy the taste of prime), heavenly yummy
Now i can remake the magic at home :D

tasty soup base