Stir-fried Pig’s Liver

200g pig’s liver
50g old ginger, sliced
1 tbsp sesame oil
1 tbsp oil
2 stalks spring onion, cut into 4cm sections
100ml water

Marinade (A)

½ tsp salt
½ tsp sugar
1 tbsp ginger juice
½ tsp sesame oil

Sauce (B)

1 tbsp light soy sauce
1 tsp Chinese rice wine
¼ tsp salt
½ tsp sugar
¼ freshly ground black peppercorns

Wash and slice liver into thick slices. Season with marinade (A) and leave aside.

Heat oil and sesame oil in a wok. Fry ginger until fragrant. Add water and stir in combined sauce (B). Cook for 2-3 minutes.

Add marinated liver and stir-fry briskly for about a minute or until liver is cooked through. Splash in a little extra rice wine, then dish out, garnish with spring onion and serve immediately.

STIR-FRIED ASSORTED VEGETABLES WITH FISH AND PRAWNS

Original Recipe By Amy Beh

150g garoupa fillet, cubed

4 medium large prawns, shelled and cubed

100g chicken fillet, diced

5 water chestnuts, cubed

5 button mushrooms, cubed

40g celery, cubed

100g carrot, cut into desired shapes, blanched

4 baby sweet corns, cubed

1 tbsp young ginger, minced

1 tbsp sesame oil

1 tsp oil

1 tbsp Shao Hsing wine (optional)

Seasoning (A)

1 tsp salt

Dash of monosodium glutamate

1 tsp corn flour

1 egg white

Sauce (B)

1 tbsp abalone sauce

¼ tsp sugar

¼ tsp pepper

1 tsp cornflour

125ml fresh chicken stock

Combine fish and prawns with seasoning (A). Mix well then leave aside for 30 minutes. Heat oil and sesame oil in a wok, fry ginger for a while. Add marinated seafood ingredients and cook for 3-4 minutes.

Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.

Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.

Transfer to a serving plate and serve immediately.

Stir-fried Spicy Balitong

Stir-fried Spicy Balitong

300g balitong (sea-snails)

2- 2½ tbsp oil

1 tbsp dried prawns, soaked

Spice ingredients

1 tbsp chilli paste

1 shallot

1 clove garlic

1 tbsp fish curry powder

1 tbsp tom yam paste

Seasoning

1 tsp sugar

1/4 tsp salt

1 tsp ikan bilis stock granules

1-2 tbsp water

Blend the spice ingredients in a food processor into a fine paste.

Blanch sea-snails in boiling water for a minute. Drain. Heat oil in a wok and sauté dried prawns and blended spice ingredients until fragrant.

Add the sea-snails and fry well to combine. Stir in seasoning and bring to a quick rolling boil. Dish out to serve.

Stir-fried French beans

Original Recipe by Amy Beh

200g baby French beans, with both ends trimmed
20g chicken fillet, diced
¼ tsp light soy sauce
A few drops of oil
30g bamboo shoot
30g carrot, julienned
1 tsp chopped ginger
½ tsp chopped garlic
1 Tbsp hot bean paste
1 tsp preserved bean paste, minced
1 Tbsp oil
1 tsp sesame oil
1 chilli, sliced
1 Tbsp chopped spring onion, use white portion only

Sauce

1 tsp oyster sauce
¼ tsp chicken stock granules
1/8 tsp pepper
½ tsp sugar or to taste
½ tsp sesame oil
½ tsp Shao Hsing wine (optional)
1 tsp cornflour
3 Tbsp water

Lightly marinate diced chicken with light soy sauce and oil.

Blanch bamboo shoots in boiling water, then dice. Heat enough oil in a wok and scald French beans briefly. Remove and drain oil.

Heat oil and sesame oil in a wok, fry ginger, garlic, hot bean paste and preserved bean paste until fragrant.

Add marinated chicken, followed by combined sauce ingredients. Stir-fry briefly.

Add bamboo shoots, carrot and French beans and stir-fry to mix well. Dish out and garnish with chilli and spring onion.

Stir-fried stingray with salted mustard

Original Recipe by Amy Beh

200g stingray, cut into small cubes

1 clove garlic, chopped

150g salted mustard, long leaf type (ham choy), soaked and finely shredded

15g young ginger, shredded

1 stalk spring onion, cut into 4cm lengths

1 Tbsp sliced fresh red chilli

2 Tbsp sesame oil

Sauce

1 Tbsp oyster sauce

1 tsp light soy sauce

¼ tsp pepper

1 Tbsp sugar or to taste

½ tsp chicken stock granules

200ml fresh chicken stock

Heat sesame oil in a wok to sauté garlic and ginger until fragrant. Add salted mustard and stir-fry until fragrant. Add sauce ingredients and bring the stock to the boil for 8-10 minutes.

Add in the stingray and stir until cooked. Toss well before adding the spring onion and chilli.

Dish out and serve immediately.

Stir-fried Assorted Mushrooms

Original Recipe by Amy Beh

70g golden enoki mushrooms, trimmed

100g Eryngii mushrooms, trimmed

100g white button mushrooms, sliced

50g fresh pak hup (magnolia petals)

200g chicken, cut into bitesize pieces

1 tsp Chinese cooking wine (optional)

1 tbsp oil

Marinade (A)

1 tsp Premium oyster sauce

½ tsp light soy sauce

A pinch of salt

A dash of pepper

½ tsp sesame oil

½ tsp cornflour

1 tsp egg white

Sauce ingredients (B)

1 tsp chicken stock granules

1 tbsp abalone sauce

A pinch of sugar

¼ tsp salt or to taste

½ cup water

1 tsp cornflour

Season chicken with marinade (A) for 20–30 minutes.

Heat wok with oil, add chicken, then sprinkle in the cooking wine (optional). Stirfry briskly. Pour in sauce (B) and cover the wok. Cook for 3-4 minutes.

Remove the cover and add assorted mushrooms. Toss for 30-40 seconds to combine. Add fresh pak hup to mix. Dish out to serve.