Recipe: Chicken Char Siu Buns

You may have had something similar (pork chashu buns) at the ramen restaurant. 

This is an easy, chicken version which you can make at home in under 15 mins. Sandwich the chicken char siu with some lettuce in a fluffy steamed lotus leaf buns (also called Hirata buns). Your guests or fellow diners can even assemble their own buns at the dinner table. My kids definitely enjoyed it.

Chicken char siu buns

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐜𝐡𝐚𝐫 𝐬𝐢𝐮 𝐛𝐮𝐧𝐬
250g chicken breast or fillet, thinly sliced
1 tbsp cooking oil
1 tbsp hoisin sauce
1/2 tbsp cornstarch mixed with 1 tbsp water
2-3 lettuce leaves, sliced
10 frozen lotus leaf buns (Hirata buns)

For the marinade
1 tsp Shaoxing wine
1 tsp light soy sauce
1/4 tsp garlic powder
A few dashes of white pepper

1. Marinate chicken for 10 mins.

2. Steam buns over high heat for 10 mins.

3. Heat oil in pan. Add chicken and sauté for 4-5 mins, until cooked through. Add hoisin sauce. Add cornstarch slurry to thicken sauce.

4. Assemble your buns at dinner table, by placing lettuce on buns and topped with chicken char siu.

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Recipe: Budae Jjigae (Korean Army Stew) 부대찌개

Budae jjigae 부대찌개, also known as Korean Army Stew is an easy and quick stew made with instant noodles, ham, sausages, spam, and baked beans, first created shortly after the armistice that ended the Korean War, using surplus foods from US military bases. These days, budae jjigae is a popular anju to accompany alcoholic drinks during a drinking session as well as being a comfort food for many Koreans, cooked on the table in a big pot in front of diners. 

I had plenty of instant noodles and frozen sausages stocked up during the early days of the pandemic so it became one of the things I made in the kitchen occasionally. While it is not one of the healthiest things to cook, it is immensely satisfying and delicious. For our version, we would often include Shin Ramyun noodles, soft tofu, chicken frankfurters, rice cakes (tteok), eggs, spring onions and kimchi. 

So, before catching up on the next episode of Squid Game on Netflix, why not cook up a pot of budae jjigae to enjoy? ;)

Budae Jjigae (Korean Army Stew) 부대찌개

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Serves 4

Ingredients
1.2l water

2 packs Shin Ramyun noodle

1/2 tube soft tofu, sliced
4 chicken frankfurters, sliced at an angle
16 rice cakes, stick type (tteok), rinsed
Eggs
A large handful spring onions, cut into 2” length
1 cup kimchi
4T kimchi juice

1. Bring water to the boil. Add kimchi juice and noodle seasoning.

2. Add frankfurters and ramen noodles, and cook for 2 minutes. Add tteok, tofu and kimchi and cook for a further 2-3 minutes.

3. Break eggs on top and cook until set, about 1-2 mins. Add spring onions and serve.

Budae Jjigae (Korean Army Stew) 부대찌개 Budae Jjigae (Korean Army Stew) 부대찌개 Budae Jjigae (Korean Army Stew) 부대찌개 Budae Jjigae (Korean Army Stew) 부대찌개 

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Recipe: Pad Krapow Gai (Thai Basil Chicken)

Pad krapow gai, also known as Thai basil chicken is one of the easiest, healthy meals you can rustle up in your kitchen. It is just as nice as the pork version, pad krapow moo which I make regularly too. 

I usually use chicken breast, which I mince up in no time at all. Chicken breast is great cos it's is nice, lean and soft. The chicken is cooked along with fish sauce, oyster sauce, bird's eye chilli and brown sugar, and I also add a dash of dark caramel sauce to give it some colour. Don't forget to toss in a large handful of holy basil leaf (or you can use Thai basil if you can't get the former) for that distinctive, fragrant aroma and flavour. Serve with a nice crispy egg, rice and cucumber slices for a complete meal!

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Thai basil chicken (Pad Krapow Gai)

Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 12 minutes
Serves 4

Ingredients
350g minced chicken breast
2-4 bird's eye chilli, deseeded and minced
1 small onion, diced
2 tbsp cooking oil
1/3 cup water
1 tbsp fish sauce
1/8 tsp caster sugar
1 tbsp oyster sauce
1/2 tsp dark caramel sauce
1 1/2 cups Holy Basil leaves, washed

To serve

Rice, for 4
4 fried eggs 
1 Japanese cucumber, peeled and sliced


1. In a wok, heat oil over medium high heat. Once hot, add the onion and chilli and cook for 3-4 minutes, until the onions have softened.

2. Add the minced chicken and cook for about 5 minutes, until it is cooked through. Add water, fish sauce, brown sugar, dark caramel sauce and oyster sauce and cook for another 1 1/2 - 2 minutes, until the sauce has slightly reduced. Taste seasoning.

3. Stir in the holy basil leaves.

4. Serve immediately with white rice, fried egg and cucumber slices.

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Recipe: Quick & Easy Hawaiian Pizza

What is your favourite pizza flavour? For us, it is definitely Hawaiian Pizza (or Aloha pizza, depending on which pizza place you go to) or simply known as Pineapple Pizza. Typical toppings on a Hawaiian Pizza include chicken, ham, cheese and tomatoes along with juicy chunks of pineapples.

Here's a quick, easy version you can make at home using tortilla wraps as the pizza base. You can even get your kids to assemble their own pizzas - my kids love it as they customise and put on as much ingredients as they like on their personal pizzas.

Sweet, savoury and tangy, these are simply the perfect combination of flavours on a pizza.

Hawaiian Pizza
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
4 tortilla wrap
Mozzarella cheese (as much as you like)
1 - 1 1/2 cup fresh pineapple chunks (or canned)
4 tsp double concentrate tomato puree
8 cherry tomatoes, quartered (optional)

For the chicken
250g chicken breast or fillet, cut into thin strips
1 tsp light soy sauce
1/8 tsp cumin powder
1/8 tsp coarse black pepper
1/8 tsp dried thyme
1 tbsp cooking or olive oil

To garnish
Fresh basil, chopped

1. Preheat oven to 180°C (no fan). Line two baking trays with baking paper.

2. Place all ingredients for chicken in a bowl and mix well. Leave to marinate for 2-3 minutes.

3. Heat oil in a wok or large frying pan over medium high heat. Add chicken and cook for 4-5 minutes, until cooked through.

4. To assemble your pizza: Place tortilla wraps on baking tray. Spread 1 tsp tomato puree onto each tortilla base, then top with generous amount of mozzarella cheese. Top with other ingredients such as cooked chicken strips, pineapple chunks and cherry tomatoes.

5. Place in preheated oven and cook for 8-10 minutes, until base is crisp and cheese has melted. Remove from oven, slice into quarters or eighths, garnish with fresh basil and enjoy!

Note: The Cirio concentrated tomato puree is available in tubes. Handy to have in the kitchen. For the tortilla wraps, we prefer the "G" brand best for homemade pizzas.

Homemade Hawaiian pizza recipe Homemade Hawaiian pizza recipe Homemade Hawaiian pizza recipe Homemade Hawaiian pizza recipe Homemade Hawaiian pizza recipe Hawaiian pizza recipe
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Recipe: Macanese Minchi 免治 (Mince & Potatoes)

What is minchi 免治? Minchi (also known as minchee) is a Macanese dish, which contains minced meat cooked with onion and garlic, seasoned with dark and light soy sauce and topped with fried potato cubes.

Traditionally it is made with both minced beef and pork; I've tried making it with just pork, as well as just beef and also a mix. They taste equally great, so just use whichever meat you prefer. The minchi is topped with crispy, fluffy fried potato cubes and served with rice and a fried egg. A great, easy weekday meal which the kids adore!

Minchi, Macanese mince and potatoes

Minchi 免治

Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 20-30 minutes

Serves 4

Ingredients
400g beef mince
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
6 tbsp cooking oil
3 potatoes (275g), peeled and cut into 1cm cubes
2 tbsp light soy sauce
1/2 tbsp cooking caramel or dark soy sauce
1/4 tsp caster sugar
1 bay leaf
Freshly ground black pepper

Spring onions, to garnish
Rice, for 4
Fried egg, for 4


1. In a large wok, heat oil over high heat. Once hot, add the potatoes and fry for 10-12 minutes until golden brown. Remove and set aside.

2. Remove oil, leaving only 2 tablespoons in the wok. Over medium high heat, cook the onions and garlic for 3-4 minutes, until the onions are softened.

3. Then, add the beef mince and bay leaf and cook, stirring frequently until the meat is browned and cooked through, about 5 minutes.

4. Season with light soy sauce, cooking caramel, sugar, and black pepper and continue cooking over medium heat for 2-3 minutes. Taste and adjust seasoning as necessary.

5. Place meat onto serving plate, then top with crispy fried potatoes. Garnish with spring onions. Serve with rice and fried egg.

Note:
1. You can also use a mixture of 200g beef mince and 200g pork mince.

Macanese minchi Macanese minchi  Macanese minchi  Macanese minchi  Macanese minchi  Macanese minchi  Macanese minchi  Macanese minchi  Macanese minchi  Macanese minchi 
Macau minchee Macau minchee Macau minchee Macau minchee Macau minchee Macau minchee
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Recipe: Tuna Pasta with Cherry Tomatoes

Pasta is a staple in our home, since the youngest loves and can have spaghetti like all the time. One of my current favourites is the simple tuna pasta with cherry tomatoes.

An extremely easy dish to put together, you simply toss the spaghetti in garlic oil and with canned tuna, and then top it with some balsamic cherry tomatoes and lots of freshly ground black pepper. If you do not have balsamic vinegar, you can just serve it with halved cherry tomatoes, but I do like the addition of balsamic as it brings out the lovely sweetness of the tomatoes. If you're extra lazy, you can also skip the garlic oil step and this would still taste wonderful.

Tuna Pasta with Cherry Tomatoes
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2

Ingredients
200g spaghetti
1 can tuna in olive or sunflower oil
2 shallots, thinly sliced
8 cherry tomatoes, quartered
1/2 tsp balsamic vinegar
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
Salt
Freshly ground black pepper

1. In a large pot of salted water, cook spaghetti according to pack instructions, for 10 minutes, or until al dente. Drain and set aside.

2. In a large frying pan or wok, heat olive oil. Add the garlic and saute for 2 minutes, until lightly golden. Turn off heat, then add the spaghetti, tuna and shallots and toss. Season with generous amounts of freshly ground black pepper and salt, then divide into two plates.

3. In a small bowl, combine the cherry tomatoes and balsamic vinegar. Top cherry tomatoes onto pasta and enjoy!

Note:
1. If skipping garlic oil step, simply drizzle the oil onto the pasta while tossing with tuna and shallots.

Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe Tuna pasta recipe
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Recipe: Tom Yum Fried Mee Hoon

Noodles are my best friend at lunch time. They're quick to prepare, keeps well in the pantry and so versatile; for example, mee hoon (also known as bihun and bee hoon), a type of rice vermicelli can basically take on any flavour that you add to it.

If you love Thai tom yum soup, you will love this Tom yum fried mee hoon. It's appetizing, with a hint of spiciness (you can adjust the spiciness by adding/reducing the tom yum paste you add to the sauce). To balance out the spiciness, I added some shredded lettuce which gives extra freshness and crunch to the dish. When I have tom yum, I like it with prawns and mushrooms, so in my fried noodle version, I made sure to add that in too. Try this recipe and let me know if you enjoyed it too!

Tom yum fried mee hoon 

Tom Yum Fried Mee Hoon
An Original Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves 4


Ingredients
200g bihun (meehoon), soaked in tap water for 2-3 minutes
1 clove garlic, finely chopped
3 tbsp cooking oil
12-15 king prawns, peeled
100g chicken breast, cut into bite-size chunks
2 fish cake, thinly sliced
1/2 carrot, cut into matchsticks
500ml water
1 tbsp chicken stock granules
2 tbsp instant tom yum paste
1/2 pack bunashimeji mushroom (optional)


To garnish
2 eggs
1/2 tsp light soy sauce
2 lettuce leaves, finely sliced
1 spring onion, green part only, finely chopped
2 calamansi limes, halved


1. Beat the eggs and season with the light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add half the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Remove from wok and repeat for the remaining egg mixture. Set aside to cool. Once cool, thinly slice the omelette.

2. Heat same wok with 1 tbsp of oil over medium high heat. Once the oil is hot, add the prawns and saute them for about 1 minute, or until cooked. The prawns are cooked when they turn orange in colour. Remove from heat and set aside.

3. Add the remaining 1 tbsp of cooking oil and garlic to the same wok, and saute for 1 minute until lightly golden. Add the chicken and stir fry for about 3-4 minutes, then add the fish cake and carrot.

4. Pour in the water and bring to the boil. Once boiling, add the tom yum paste and chicken stock granules. Add mushrooms, if using and cook for another minute.Taste, and adjust seasoning as necessary, adding more tom yum paste or chicken stock granules as necessary.

5. Add the meehoon and cover. Allow meehoon to braise in the sauce for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the prawns from Step 2 back and gently stir to coat.

6. Serve meehoon topped with fresh lettuce, shredded omelette and spring onions. Squeeze some lime over the noodles and enjoy!

Note: If you do not have fresh lettuce, you can add leafy greens such as choy sum or bok choy in Step 4, together with the mushrooms.

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Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe
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Recipe: Soy-Braised Chicken Wings

One of my favorite recipes for chicken wings is the honey soy roasted chicken ala W.A.W chicken wings. However, before we can make it, we need to first marinade the chicken wings for at least 6 hours in the fridge.

Enter Soy-braised chicken wings... a recipe which requires no pre-marination and cooks in approximately 30-35 minutes, and tastes absolutely fantastic! I like this recipe best with the mid-joint wings, however this recipe also works with chicken drumettes, drumstick or thighs (see note below for extra cooking tips).

Simply place all the ingredients for the braising liquid in the pot and bring to the boil, and then add the chicken wings and simmer for 15-20 minutes. Leave for a further 15 minutes in the pot to finish cooking and for flavours to fully infuse into the wings. For a complete meal, serve it with rice or noodles. Easy, simple and delicious - perfect for a fuss-free meal!

Click here to watch the video on YouTube.  (note: recipe is halved in this video)

Soy-Braised Chicken Wings
Recipe by Baby Sumo, adapted from Chinese Bible
Preparation time: 2 minutes
Cooking time: 20 minutes (+15 minutes waiting time)
Serves 3-4

Ingredients
20 mid-joint wings (approx 800g)

For the braising liquid
1/2 cup light soy sauce
1/4 cup mirin or rice wine
1/2 cup water
2 tbsp dark soy sauce
1 tbsp caster sugar
2 cm ginger
1 spring onion, cut into 2" lengths
1 cinnamon stick
2 star anise

To serve
2 non-fried broad noodles

1. In a large saucepan or pot, place all ingredients for the braising liquid and bring to a boil over medium high heat. Add the chicken wings, and lower to medium heat, cover and allow to simmer for 10 minutes. Flip the wings using tongs and then simmer for another 5-10 minutes.

2. Remove pot from heat and leave the chicken in the braising liquid for a further 15 minutes to finish cooking.

3. Serve with rice, noodles and green vegetables.

4. For noodles: Cook in boiling water for 2-3 minutes, according to packet instructions. Drain and add a few tablespoonfuls of braising liquid.  Serve with chicken wings on side, along with green vegetables and a sprinkling of spring onions.

Note:
1.This recipe will also work with chicken drumsticks and thighs. Allow extra 5 minutes cooking time if using these parts and also use tongs to turn the pieces over at least 2-3 times during cooking.
2. If using rice wine, kindly add 2 tbsp of caster sugar.

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Recipe: Butadon 豚丼 (Japanese Pork Rice Bowl)

Butadon 豚丼, literally translated into English as pork bowl, is a Japanese rice bowl topped with pork simmered in a mildly sweet sauce. Butadon is a simple, quick and healthy dish I like to prepare for lunch, served with a bowl of miso soup.

For the butadon, I used thin slices of pork shoulder, the same type which we usually get for our hotpot sessions. The thin slices means that it cooks in no time at all. Once the pork slices are semi-cooked, a mixture of mirin, sake, soy sauce and sugar is added. Finally, beaten eggs are added and cooked to the consistency of soft scrambled eggs. Total comfort in a bowl!

Butadon with egg

Butadon 豚丼 (Japanese Pork Rice Bowl)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Serves 2

Ingredients

2 tbsp cooking oil

1 onion, peeled and thinly sliced

150g pork shoulder slices

2 eggs, lightly beaten

1 spring onion, finely chopped

For the sauce

1 tsp caster sugar

1 tbsp soy sauce

2 tbsp mirin

2 tbsp cooking sake

To serve

Rice, for two

1. In a small bowl, mix all the ingredients for the sauce and set aside.

2. In a large frying pan or wok, heat oil over medium high heat. Add the onions and cook for 4-5 minutes until softened. 

3. Add the pork slices and cook for about a minute, then pour in the sauce from Step 1.

4. Lower to medium heat and allow to simmer for about 2-3 minutes. 

5. Pour the beaten egg in and allow to cook for about 1 minute, stirring gently one or two times. The eggs should have the same consistency as soft scrambled eggs.

6. Finally, add the chopped spring onions. 

7.  Scoop rice into two bowls and then top with the cooked pork slices, onion and egg. Enjoy immediately!

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Recipe: Tofu with minced pork, prawn and mushrooms

Tofu is a good source of protein, so I try to incorporate it into our meals whenever possible.

This is a variation of another tofu dish which I have posted here on the blog before. For this version, I have used minced pork as well as prawns and Chinese mushrooms. Garnish it with some garlic chives (or spring onions) and viola, you have a complete meal right there! I love this so much that I can have just this with rice for dinner. So yummeh!

Tofu with minced pork, prawn and mushrooms

Tofu with minced pork, prawn and mushroom
Recipe by Baby Sumo, adapted from here
Preparation time: 5-10 minutes
Cooking time: 10 minutes
Serves 3-4


Ingredients
1 piece silken tofu, cubed
150g minced pork
3 prawns, peeled and diced
3 Chinese or shitake mushrooms, rehydrated and diced
2 tbsp cooking oil
1-2 tbsp mushroom sauce (or oyster sauce)
1 tsp ginger wine
2 cloves garlic, finely chopped
3 garlic chives, finely chopped (or spring onion)


1. In a wok, heat the oil over medium high heat. Add the garlic and cook for 1 1/2 minutes, until lightly browned.

2. Add the minced pork and mushrooms, and cook for about 4-5 minutes, until the pork is cooked through. Season with the mushroom sauce and ginger wine, and taste.

3. Finally, stir in the tofu and prawns cook for a further 2 minutes. Add the garlic chives and give it a quick stir. Serve immediately.

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Recipe: Stir fried rice cake 炒白粿

Whenever we go for hotpot, my daughter would always get the rice cakes and cook it in the soup. Since she loves it so much,  I decided to cook rice cakes at home. So,  the next time I was out grocery shopping, I searched for dried rice cakes 白粿乾 and found it in Jaya Grocer. I've eaten this before in a couple of noodle restaurants (they call it fried pak ko)... so fingers crossed, hopefully the kids will like it!

This is a simple recipe - the only thing you need to remember is to soak the dried rice cakes for at least 10 hours before cooking, and just before cooking, blanch it in hot water to soften and also to remove excess starch. The rice cakes are stir fried with minced chicken (you can use pork too), cabbage, choy sum, mushroom and wood ear fungus, and seasoned with dark and light soy sauce. Thankfully, it was a great hit with the kids. Will definitely make this again!

Stir fried rice cake 炒白粿

Stir fried rice cake 炒白粿
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
150g white rice cake 白粿乾
1 garlic clove, finely chopped
1 tbsp cooking oil
100g chicken breast, roughly minced
3/4 tbsp dark soy sauce
1/2 tbsp light soy sauce
2 cabbage leaves, washed and finely sliced
1 stalk choy sum, cut into 1" lengths
4-5 dried Chinese mushrooms, rehydrated and thinly sliced
2 wood ear fungus, rehydrated and thinly sliced
1/2 tsp chicken stock granules
50ml water



1. Soak the dried rice cakes in room temperature water for 10-12 hours. Drain and set aside.

2. Bring a pot of salted water to the boil. Add the rice cakes and cook for 2 minutes, until they are soft and chewy. Drain and then rinse the rice cakes in cold water several times to remove excess starch. Set aside.

3. In a wok, heat oil over medium high heat. Add the garlic and saute for 2 minutes, until golden brown. Then, add the chicken and cook for about 3-4 minutes.Add the wood ear fungus and mushroom and saute for further minute. Add water, light soy sauce, dark soy sauce, and chicken stock granules and reduce heat to medium and simmer for 3 minutes.

4. Add the cabbage and choy sum and saute for about 2 minutes. Finally, add the drained rice cakes and toss to coat in the sauce. Taste, and season with more light soy sauce if necessary. Serve hot.

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Recipe: Ayam Pongteh (Nyonya Chicken and Potato Stew)

During our recent trip to Melaka, we managed to try lots of different Peranakan dishes, including ayam pongteh. Ayam pongteh is a Nyonya chicken and potato stew, flavoured by shallots, garlic and taucu (preserved soy beans). In some restaurants, they also serve a pork version called babi pongteh.

This is a very easy dish to prepare at home; the majority of the cooking time is for braising on low heat hence requiring little supervision. The reduced sauce is nice and flavourful and goes nicely with white rice. This dish is usually made with only potatoes and Chinese mushrooms, however I added carrots for a splash of colour and I love carrots in stews. As this is a non-spicy dish, it is highly suitable for kids too!

Ayam Pongteh (Nyonya chicken and potato stew)
Recipe by Baby Sumo, adapted from Asian Retro Food by Betty Saw
Preparation time: 10-15 minutes
Cooking time: 35 minutes
Serves 4


Ingredients
90g shallots, peeled
1 bulb garlic, peeled
2 tbsp cooking oil
1 - 1 1/2 tbsp taucu (preserved soy beans)
400g chicken breast or fillet, cut into chunks
400ml water
1 tsp dark soy sauce
12 dried mushrooms, soaked to soften
2 potatoes, peeled and quartered
1/2 carrot, peeled and quartered (optional)
1/4 tsp salt

1. Place peeled garlic and shallots into a food processor and blend until you get a paste. If you do not have a food processor, finely chop the garlic and shallots.

2. Heat oil in a wok over medium high heat. Add the shallots and garlic, and saute for 2 minutes. Add 1 tablespoon of taucu and fry for another 2 minutes until fragrant.

3. Add the mushrooms and chicken, then stir fry for 3-4 minutes. Add the water and dark soy sauce and bring to the boil. Once boiling, add the potatoes and salt and simmer over medium heat, covered for about 20-25 minutes until the potatoes are soft and the sauce has thicken slightly. Taste and season with more taucu if necessary.

4. Serve with rice.

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Recipe: Braised minced pork with Chinese mushrooms

My boy likes eating his rice with soup, as he doesn't like his rice "dry". So when I don't have time to make Chinese soup for dinner, what do I do?

Make a saucy braised dish, then we can mix the braising sauce to our rice and eat it all together. Kids love this.. I know I did when I was a child ;P

This is a dish you can prepare in under 20 minutes, and the flavours are really rich and delicious. You can even add in chopped carrots and other veggies that your kids like if you do not have time to cook a vegetable dish.                         

Braised minced pork with Chinese mushrooms
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time:
Serves 4



Ingredients
350g minced pork
2 cloves garlic, finely chopped
1 onion, diced
2 tbsp cooking oil
1/2 cup water
6 Chinese mushrooms, soaked, stalks removed and diced
2 tbsp mushroom sauce
1/2 tbsp ginger wine
1 tsp chicken stock granules
1 spring onion, finely chopped


1. In a wok, heat oil over medium high heat. Add garlic and onions and saute for about 2 minutes, until onions are softened.

2. Add minced pork and brown. Once browned, add the water and bring to the boil.

3. Once boiling, add the mushrooms, ginger wine and mushroom sauce and simmer over medium heat for 10 minutes.

4. Season with the chicken stock granules and stir in spring onions. Serve with rice.

Other minced pork dishes you can try: Dry minced pork noodle, Pork tacos, Pad Horapa Moo, Steamed minced pork with tung choy, Stir fried minced pork with fresh herbs.

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Recipe: Vegetarian Shanghai Noodles

After all the Chinese New Year feasting, it is good to give your stomach a break with a light dish such as this Vegetarian Shanghai Noodles. This healthy, delicious stir fried noodle dish features lots of auspicious CNY ingredients such as leeks, mushrooms and carrot as well as fat choy 髮菜 which we added into the sauce.

An incredibly quick and easy dish, it only takes 15 minutes from prepping to cooking.

Vegetarian Shanghai Noodles
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 1


Ingredients
1 tbsp cooking oil
2 cloves garlic, finely chopped
2 leeks, sliced thinly at an angle
4-5 bok choy, cut into 1" lengths
1/2 carrot, peel and julienned
1/8 tsp salt
2 shitake mushrooms, soaked and sliced
2 wood ear fungus, soaked and sliced
1 - 1 1/2 tbsp vegetarian mushroom sauce
1/2 cup water
A small handful fat choy
50g dried Shanghai noodles

1. In a wok, heat oil over medium high heat. Add garlic and saute for about 2 minutes, or lightly golden.

2. Add the leeks, bok choy and carrots, and stir fry for about 2-3 minutes, until leeks are tender. Season with salt or vegetable stock granules. Remove and set aside on a plate.

3. In a separate pot, bring a pot of water to the boil, then cook the Shanghai noodles for 4 minutes, or as per pack instructions. Remove and set aside.

This is the Shanghai noodles that we use

4. In the same wok, add water, mushrooms and wood ear fungus and bring to the boil over medium high heat. Season with the vegetarian mushroom sauce and simmer for 3 minutes. Add the fat choy, taste and season with more vegetarian mushroom sauce if necessary. Add the noodles and toss so that it is coated with the sauce, then add in the cooked vegetables from Step 2 and mix well. Serve immediately.

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Recipe: Thai-style omelette with pork and basil (Kai Jeow Moo Sab)

I've been cooking quite a lot of Thai food at home lately as the dishes are so easy to prepare. This Thai-style omelette is super simple yet tasty and big on flavour. It's perfect for a quick meal, as it takes less than 10 minutes to prepare, and uses only a handful of ingredients.

The key to preparing this dish is to ensure that the oil is very hot before you begin, so that it fluffs up as soon as the egg hits the oil. For my version, I used minced pork but you could also substitute it with minced chicken for a pork-free version. The addition of aromatic herbs such as Thai or holy basil further elevates this simple omelette dish.

Thai-style omelette with pork and basil (Kai Jeow Moo Sab)
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 5 minutes
Serves 1

Ingredients
2 large eggs
1 tsp fish sauce
1/2 tsp light soy sauce
2 tsp minced pork
A handful Thai or holy basil or a mix
2 tbsp cooking oil

To serve
Rice
Thai chilli sauce


1. Crack eggs into a bowl and add the fish sauce and light soy sauce. Lightly beat. Add the minced pork and mix well, ensuring the pork is separated and not in big chunks. Add in the Thai basil or holy basil if using.

2. In a wok, heat oil over high heat. To test if the oil is hot enough, drop some egg into the oil and it should fluff up immediately.

3. Add the egg mixture and allow to cook for 2-3 minutes. Using a spatula, gently lift up the egg and check the underside to see if it's golden brown. Once golden brown, you may flip over and repeat, cooking until golden brown again.

4. Remove and serve with rice and Thai chilli sauce.

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