1. 1 cup of rice (washed twice)
2. 8 cups of water
3. 12 oz of chicken (sliced thinly)
4. 1 tablespoon of oyster sauce (for marinating the chicken)
5. 2 tablespoons of cornstarch (for marinating the chicken)
6. 1 tablespoon of chicken stock (for marinating the chicken)
7. 2 tablespoons of water (for marinating the chicken)
8. 2 tablespoons of vegetable oil (for marinating the chicken)
9. 1 teaspoon of salt (for flavor)
10. 1 teaspoon of chicken stock powder (for flavor)
11. A small piece of ginger (sliced thinly)
12. Coriander (optional, for garnish)
13. Green onions (for garnish)

Cooking Steps:

1. Prepare Rice: Wash the rice twice and set it aside.
2. Prepare Broth: Bring 8 cups of water to a boil. Once it boils, reduce the heat to medium.
3. Prepare Ingredients:
   • Peel and slice ginger into thin pieces.
   • Chop coriander and green onions into small pieces.
   • Slice the chicken into thin strips and marinate it with oyster sauce, cornstarch, chicken stock, water, and vegetable oil for 30 seconds.
4. Cook Porridge:
   • Add the washed rice to the boiling water.
   • Let it cook without stirring for about 25 minutes.
   • After 25 minutes, use a whisk to break the rice down and make the porridge smoother. Stir for 2-3 minutes until the rice is soft and well-mixed.
5. Add Chicken: Gradually add the marinated chicken into the porridge, mixing gently to prevent clumping. Cook until the chicken is fully cooked.
6. Season: Add 1 teaspoon of salt, 1 teaspoon of chicken stock, and the sliced ginger. Stir well.
7. Final Garnish: Serve the porridge in bowls and garnish with chopped green onions and coriander.

Enjoy the warm, tender chicken congee!

The post Chicken Porridge 鸡肉粥 appeared first on Explore2U.

• 250g pork tenderloin
• 1 tomato
• 1 onion
• 1 cucumber

Marinade for the pork:

• A pinch of salt
• A pinch of sugar
• 1 egg
• A pinch of black pepper
• 1 tablespoon Shaoxing wine
• Cornstarch

Sauce:

• 3 tablespoons ketchup
• A pinch of sugar
• A pinch of salt
• A little water

Instructions:

1⃣ Cut the pork into chunks. Season with a pinch of salt, a pinch of sugar, 1 egg, a pinch of black pepper, and 1 tablespoon of Shaoxing wine. Mix evenly and coat with cornstarch.

2⃣ Heat oil in a pan and fry the pork pieces until golden brown. Remove and set aside.

3⃣ In the same pan, heat some oil and sauté the onions for a few minutes. Then, add the tomato and cucumber and stir-fry together. Pour in the prepared sauce and add the fried pork. Let it cook until the sauce thickens and becomes glossy. Serve and enjoy!

The post Sweet & Sour pork 古老肉 appeared first on Explore2U.

Rice and Basic Ingredients:

• Rice: 12 oz
• Water: 10 oz (for cooking rice)
• Eggs: 2
• Lettuce: 3–4 oz (shredded)
• Chopped green onions: A small amount (including both white and green parts)

Main Ingredients and Seasonings:

• Chicken breast: 3–4 oz (diced)
• Oyster sauce: 1 tbsp
• Pepper: 1/8 tsp (for marinating chicken) + 1/4 tsp (for frying)
• Cornstarch: 1 tsp
• Water: 1 tbsp (for marinating chicken)
• Salted fish (Mui Heong salted fish): 2 oz (deboned and diced)
• Fish sauce: 2 tsp (adjust to taste)
• Oil: As needed (for frying)
• Ginger: 1/2 oz (julienned)

Cooking Steps:

1. Prepare the Rice:

• Wash the rice to remove impurities and drain.
• Cook the rice in a rice cooker using slightly less water for firmer texture.
• Once cooked, fluff the rice with chopsticks and let it cool to release steam.

2. Prepare the Ingredients:

• Marinate the chicken:
  Dice the chicken breast.
  Marinate with oyster sauce, pepper, cornstarch, and water.
• Prepare the salted fish:
  Debone the salted fish and dice into small pieces about the size of soybeans.
• Prep the veggies:
  Julienne the ginger, shred the lettuce, and chop the green onions into small sections.
• Beat the eggs:
  Beat the eggs and set aside.

3. Cooking Process:

• Scramble the eggs:
  Heat the pan and add 1 tsp oil. Pour in the beaten eggs and stir quickly until just set. Remove and set aside.
• Cook the chicken:
  Add another 1 tsp oil to the pan. Stir-fry the marinated chicken until it turns white. Remove and set aside.
• Sauté the ginger:
  Heat 1 tbsp oil in the pan and sauté the ginger until fragrant.
• Add the salted fish:
  Stir-fry the salted fish for about 1 minute until aromatic.
• Fry the rice:
  Add the cooked rice to the pan and stir to break up any clumps. Mix evenly.
• Combine ingredients:
  Add the scrambled eggs, chicken, and chopped green onions back into the pan. Stir well.
• Season:
  Add pepper and fish sauce. Adjust seasoning to taste.
• Add lettuce:
  Toss in the shredded lettuce and stir-fry on high heat until evenly mixed.
• Finish with oil:
  Drizzle 1 tsp oil over the fried rice to give it a glossy finish.

4. Plating:

• Turn off the heat and press the fried rice into a bowl.
• Invert the bowl onto a plate to create a neat mound.

The post Salted Fish & Chicken Fried Rice 咸鱼炒饭 appeared first on Explore2U.

Char Kway Teow Sauce:

1. Light soy sauce: 2/3 cup
2. Dark soy sauce: 1 tablespoon
3. Oyster sauce: 2 tablespoons
4. Fish sauce: 2 teaspoons
5. Sugar: 1 teaspoon

Preparation:
Mix all the ingredients evenly and set aside.

Ingredients:

1. Kway teow (粿条)
2. Chives
3. Bean sprouts
4. Large prawns (three per person)
5. Egg (one per serving)
6. Minced garlic
7. Chili paste
8. Chinese sausage, sliced
9. Cockles (optional)
10. Sauce
11. Pepper

Cooking Steps:

1. Heat oil or pork lard in a wok. Sauté the minced garlic until fragrant, then stir-fry the prawns and Chinese sausage slices.
2. Add half of the bean sprouts and stir-fry briefly.
3. Add the kway teow along with 1-1.5 tablespoons of the prepared sauce and chili paste. Stir-fry quickly and evenly.
4. Push the kway teow to one side of the wok. Add a little more oil and crack in an egg. Drizzle a bit of sauce and sprinkle with pepper over the egg.
5. Cover the egg with the kway teow and add the remaining bean sprouts, chives, and cockles.
6. Stir-fry everything evenly, then plate and serve.

Notes:

1. Frying the Chinese sausage first enhances its flavor.
2. Adjust the quantity of chili, oil, or eggs based on your preference. Add more prawns or eggs for a richer dish.

The post Char Kway Teow Malaysia Style appeared first on Explore2U.

• Brown Rice Noodles: A healthy staple food choice, rich in fiber, suitable for controlling blood sugar and enhancing satiety.
• Chicken Breast: A low-fat, high-protein ingredient that provides energy and supports muscle growth.
• Shrimp: High in protein and trace elements like zinc and selenium, adding a savory flavor to the dish.
• Vegetables (Chinese Cabbage and Choy Sum): Provide dietary fiber and vitamins, balancing the nutritional profile.

Seasonings:

• Oyster Sauce and Soy Sauce: Traditional Chinese seasonings that add a rich flavor.
• Sesame Oil: Adds a distinctive aroma, while moderate amounts of sugar and pepper enhance the taste.

Highlights of Cooking Steps:

• Layered Stir-frying: Start by frying chicken and garlic, then gradually add other ingredients to prevent overcooking or loss of original flavors.
• Adding Hot Water: Helps noodles absorb the broth while reducing greasiness, ideal for those who prefer a lighter taste.
• Pairing Noodles with Vegetables: Enhances the texture and makes the dish visually appealing with vibrant colors.

Balancing Health and Flavor:

• Use oils with a “healthier choice” label to reduce unhealthy fat intake.
• Substitute regular noodles with brown rice noodles to improve nutritional value.
• Opt for low-oil, low-salt cooking methods to support cardiovascular health.

Tips:

• Varied Ingredients: Add other vegetables (e.g., carrots, mushrooms) or seasonings (e.g., chili sauce) to enhance flavor.
• Vegetarian Option: Replace chicken and shrimp with tofu or other plant-based proteins for a vegetarian-friendly dish.
• Noodle Preparation: For dried noodles, pre-cook them to 80% doneness before adding to the dish.

The post Hokkien Mee -Malaysia appeared first on Explore2U.

• Rice noodles: 200g
• Curry powder: 2-3 tablespoons
• Eggs: 2
• Char siu (roast pork): 150g
• Shrimp: 100g
• Red onion: Half
• Green chili and red chili: Half each
• Bean sprouts: 80g
• Spring onions: 2-3 stalks
• Light soy sauce: 1-2 tablespoons
• Salt: 4g
• Sugar: 3g

Steps to Make Singapore-Style Fried Rice Noodles

Step 1:
Cut the char siu into strips. Julienne the onion, green chili, and red chili. Cut the spring onions into segments. Soak the rice noodles in cold water until softened, then drain and mix with curry powder to coat and color.

Step 2:
Beat the eggs. Add a small amount of oil to a pan and spread it evenly using a brush or paper towel. Heat the pan, pour in the beaten eggs, and swirl to make an even egg crepe. Once cooked, slice the egg crepe into thin strips.

Step 3:
Stir-fry the shrimp until fully cooked, then set aside.

Step 4:
Heat oil in a pan, add the onion, green chili, and red chili, and stir-fry for 30 seconds.

Step 5:
Add the char siu and stir-fry.

Step 6:
Add the rice noodles and stir-fry evenly. Season with light soy sauce, salt, and sugar. If it’s hard to mix with a spatula, use chopsticks to loosen the noodles.

Step 7:
Add the egg strips and cooked shrimp. Stir-fry everything evenly. Finally, add the spring onions and stir-fry until just wilted.

The post Steps to Make Malaysia Singapore Fried Rice Noodles appeared first on Explore2U.

• Leftover rice: appropriate amount
• Eggs: 2
• Peas: appropriate amount
• Ham: 1–2 pieces
• Cucumber: half a piece
• Carrot: half a piece
• Chopped green onion: appropriate amount
• Cooking oil: appropriate amount
• Oyster sauce: 20g
• Dark soy sauce (or light soy sauce): 2 tablespoons (10g)
• Salt: 10g

Steps to Make Authentic Yangzhou Fried Rice

Step 1:
Dice all the ingredients (ham, cucumber, carrot) into small cubes. Crack the eggs into a bowl and beat them until well-mixed.

Step 2:
Boil water in a pot, blanch the peas until just cooked, and set them aside.

Step 3:
Heat oil in a pan, scramble the eggs until solidified, then remove and set aside.

Step 4:
In the same pan, stir-fry the chopped green onion for 3–5 seconds until fragrant.

Step 5:
Add all the prepared ingredients (cucumber cubes, carrot cubes, peas, scrambled eggs, ham) along with the rice. Break up any clumps in the rice while stirring.

Step 6:
Season with oyster sauce, soy sauce, and salt. Stir-fry for 2–3 minutes until everything is well combined.

The post Steps to Make Yangzhou Fried Rice appeared first on Explore2U.