Fried Cabbage

1. Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

Best Pork Chop

Best Pork Chops

• YIELD: 4 pork chops (4 Servings)
• PREP: 5 mins
• COOK: 10 mins
• READY IN: 4 hrs 15 mins

An easy way to get moist flavorful pork chops every time.

Ingredients

• 4 1 inch thick pork rib chops
• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 4 cups water
• 1 large clove garlic
• 1 tablespoon vegetable oil
• 1 large onion sliced thinly
• 2 cloves garlic minced
• 1 cup white wine
• 2 tablespoons honey
• 1 tablespoon whole grain mustard

Instructions

1. In a gallon size sealable freezer bag, add the sugar, salt, garlic and water. Seal the bag and swish it around to dissolve the sugar and salt. Add the pork, press out as much air as you can, then seal the bag. Let this sit in the refrigerator for at least 4 hours, or preferably overnight. 
   
2. Remove the pork chops from the brine and use paper towels to remove as much moisture from the surface of the pork chops as you can. If there's water on the surface of the pork chops, they will not brown. 
   
3. Add the oil to the pan and heat over medium high heat. Place the pork chops in the pan while the pan is still cold. Because the pork chops are brined with sugar, they'll burn before they cook through if you put them into a hot pan. 
   
4. Fry the pork chops undisturbed until they are golden brown on one side and have gone from pink to beige about halfway up the sides. 
   
5. Flip the pork chops over and fry the second side until well browned and an instant read thermometer reads 141 degrees F (60.5 C). Transfer them to a plate and let them rest. 
   
6. Drain the excess oil out of the pan, and then add the onions and garlic. Sauté until the onions are soft.
   
7. Add the wine, honey and mustard and then turn up the heat to boil off the alcohol and thicken the glaze. 
   
8. When the glaze is nice and thick, add the pork chops back to the pan and flip them over repeatedly to coat them with the glaze. Once there is no liquid left in the pan, the pork chops are done. Top with the caramelized onions and and serve with mashed potatoes. 
   

Steam fish receipe

Steamed fish (or all seafood as a matter of fact) has always been a premium item when you order it outside, and the huge mark-up is something which I never understand because to me, steaming fish is relatively simple compared to many other dishes (such as dishes that involve deep-frying, stir frying, or a combination of different techniques) . If you do it at home, not only is it much cheaper (this particular fish cost me S$4.50 from the market, and the other ingredients only adds up an additional dollar or so), it is really easy and the clean up is minimal.

Ingredients
(Serves 2-4)

- 1 medium whole fish (such as white pomfret) – I ask the fishmonger to clean it for me
- 6 slices of ginger
- 1 slice of ginger, cut to thin strips, as thinly as you can
- 1 chilli padi (aka bird’s eye chili), sliced (adjust or omit to your liking)
- 1-2 medium tomato, cut to small wedges
- 2 shiitake mushrooms, stems removed, sliced thinly
- 80g salted vegetables, sliced thinly (roughly 1 to 1.5cm lengthwise)
- 2 salted plums (see photo above)
- 1 tbsp rice wine (I use mirin) – optional
- 1 tbsp light soy sauce
- 5 tbsp water (adjust according to your preference. For example, if you don’t want any “broth” then lessen the water. Lessen light soy sauce if you’re adding less water)
- spring onions (scallions), sliced thinly to wispy strips (to garnish, optional)

Directions
1. Place 2 slices of ginger inside the fish cavity. Place 4 ginger slices, half of the shiitake mushrooms and half of the salted vegetables to line the bottom of a deep plate.
2. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in the plate, on top of the earlier ingredients you added.
3. Drizzle light soy sauce and mirin over the fish. Keep in fridge (covered) for at least 30 minutes if you can.
4. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate.
5. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment.* Note: The bigger the fish, the longer it takes . Do not over-steam as the meat will become tough. For the fish shown in the photo, it was cooked nicely with 15 minutes of steaming. Garnish with spring onions strips and serve with porridge or rice.

* Thanks to Ju/The Little Teochew for her suggestion to make the instructions clearer :)

Octopus Sausages

How To Make Octopus Sausage

Prep Time: 2 minutes

Cook Time: 3 minutes

Yield: Serves 1-2

Ingredients:

• 3 sausages (Japanese sausages are typically this size)
• 6 sesame seeds

Instructions:

1. Japanese sausage are typically 3 inches, if your sausage is longer, cut sausage to 3 inch length. Holding sausage sideways and slice all way down one side. Rotate 90 degrees and slice again. Now the sausage have 4 "legs".

2. Cut again between slits and you will end up with 8 legs. Hold the sausage so that the slits don’t open up when you slice through.

3. In a small frying pan, heat a little bit of oil and cook sausages on medium heat. When the sausages are cooked through and the “legs” start to open up, remove from the heat and serve or pack in lunch box.

4. Add sesame seeds for octopus eyes. :)

Chinese Chicken Sausage Chicken Rice

Steps

1. In a large bowl, whisk together the cornstarch, oyster sauce, rice wine, sugar, soy sauce, garlic salt, sesame oil, and white pepper.
2. Add the chicken, tossing to coat. Marinate at least 15 minutes.
3. Heat a wok or deep-frying pan over high heat. Add the ginger slices and garlic cloves and stir-fry briefly to season the wok. Remove.
4. Stir-fry the chicken, sausage, and mushrooms briefly; the mixture should be just partially cooked. Set aside.
5. Rinse the rice and place in a rice cooker. Add about 6 cups of water, or as indicated by the electric cooker. Season the rice with a pinch of salt.
6. When the rice comes to a slight boil, add the chicken mixture into the cooker. Continue to cook, covered, stirring occasionally, until rice is done.

Origami X'mas Tree

Aglio Aglio

Directions: 

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Mian Xian Soup

McDonald Nuggets Meal

KFC Chicken Porridge

Chicken Macaroni Soup