Cooking Recipes

Full Recipe – Creamy Tuscan Salmon 

• Olive Oil – 2 tablespoons
• Salmon Fillets – 4 (4 ounce)
• Salt – 1 teaspoon
• Black Pepper – ½ teaspoon
• Butter – 2 tablespoons
• Garlic – 6 cloves (smashed and minced)
• Cherry Tomatoes – 18 ounces
• Heavy Cream – 1 cup
• Salt – 1.5 teaspoons for the sauce 
• Basil – 1 teaspoon 
• Cayenne Pepper – ¼ teaspoon 
• Black Pepper – to taste 
• Parmesan Cheese (shredded) – ½ cup 
• Spinach – 3 to 4 ounces (chopped)

Procedure:

Serves: 4 

Korean Sticky Chicken 

Ingredients 

Procedure 

1. Assemble all the ingredients for the sauce – honey, rice vinegar, soy sauce, sesame oil, any hot sauce, brown sugar, ketchup, garlic, ginger, salt, and pepper. 
2. Mince up the garlic and set it aside. 
3. Cut up the chicken into smaller pieces for easier cooking later on and set aside. 
4. Scrape the peel off of the ginger and grate it up. 
5. Add the ingredients for the sauce into a bowl and mix them up. Set aside.
6. Heat oil up in a pan, add half of the chicken, and spread it out in a single layer. Sprinkle salt and pepper over the chicken and cook it until it turns brown on both sides. 
7. Transfer the now-brown chicken to a plate and repeat the same steps with the remaining half of the chicken. 
8. Return all the browned chicken to the pan and gently pour the sauce over the chicken. Stir to evenly coat and cook it for a few minutes until the sauce starts to thicken. 
9. Transfer the chicken to a serving platter or bowl and garnish with sesame seeds. 

Serves: 2  

1. Heat the oil in the pan over high heat and add in the chopped onion. 
2. Add in the garlic and let it cook for a minute. 
3. Toss the pork in and once it’s almost cooked, add the chopped chilli, curry paste, fish sauce, and brown sugar. 
4. Pour in the chicken stock and cook until the sauce is slightly thickened. 
5. Throw in some basil and it is ready to be served! 

Serves: 2 

Ingredients:

• Shiitake Mushrooms – 500 gms 
• Salted Butter – 2 tablespoons
• Fine Sea Salt and Ground Pepper – to taste 
• Minced Garlic – 1 to 2 cloves 
• Parsley – Garnish 

1. Add half the butter to the pan and allow it to melt thoroughly. 
2. Once it has been evenly spread out, add the shiitake mushrooms to the pan and let the butter coat the mushrooms. 
3. Add garlic to the pan and spread it around until it turns slightly brown. 
4. Add salt and pepper according to your preference and add the remaining butter in. 
5. Let it sauté for awhile and it is ready to be served!

 Serves: 2 

If you are of Hakka descent, you will definitely have tried this amazing dish! Its savoury taste coupled with crispy bite is simply gets you hooked! Personally, I eat this dish without rice and as a snack whenever I feel like indulging :D In this version of the recipe, our contributor used pork belly but you can also try using pork jowl or pork collar! 

Ingredients:

1. Pork Belly / Pork Jowl / Pork Collar
2. Fermented Beancurd Paste (南乳) 2 1/2 pcs
3. Salt
4. Pepper
5. Chopped garlic

Preparation Step: 

1. Marinate meat for at least 3 hours or overnight

Cooking Instructions:

1. Coat marinated meat with corn flour for deep frying
2. Alternatively for a healthier option, try air frying it too!

Contributed by: Jen Yew

Ingredients: 

1. Pork Jowl/ Pork Belly/ Pork Armpit/ Pork Fillet 500g
2. Nan lu, fermented red bean curb 2 pieces
3. Sugar 200gm
4. Oyster sauce 3 tbsp
5. Soya sauce 1 tbsp
6. Rice wine 1 tbsp
7. Dark soya sauce 1 tbsp
8. Honey 1/4 cup

Preparation Step:

1. Mix all the sauces well and marinate the pork in it

Cooking Instruction: (either one)

1. Oven roast at 180 degree for 15 minutes 
2. Air Fry 180 degree for 15 minutes

Contributed by Florence Chui