Moonlighting Kitchen

  The winter months from December to February to me, are all about hibernation, catching up on your favourite TV movies and programmes and eating hearty warm stews. This is a very quick weekday recipe using seasonal vegetable like butternut squash that is at it's best. Trust me when l say, "the sweetness of the butternut squash with the savouriness of the chorizo is like a marriage in heaven. Prep time 15 mins  Cooking time 10 mins INGREDIENTS: 1 medium butternut squash 5 cloves of garlic, chopped 1 small onion, quartered ½ tsp chilli flakes 1 Tbsp maggi seasoning 1 spring onion 1 spicy Spanish chorizo ring, cut into 1cm cubes (optional) Salt, to taste  METHOD: 1) Cut the butternut squash into one third, for easier cutting into 1" cubes; 2) Parboil them in salted water for 5 minutes, then drain and set aside; 3) Saute the chorizo on medium heat until their oil renders out, then throw in the onion.  Omit the chorizo if you are vegetarian.   Saute the onions ...

  This is a no fuss one-parcel dish which can either be steamed, baked in the oven or in my case, I use my newest kitchen gadget addition, an air-fryer. I love the fact that an air-fryer does not need to pre-heat first to reach the required temperature so this dish is ideal for a weeknight's dinner, served with cucumber and rice. Prep time: 5 mins  Cooking time: 17 mins INGREDIENTS: 3 medium salmon pieces 1 large tomato, diced 1 spring onion, sliced diagonally 1 1/2 tsp mirin 2 Tbsp light soy sauce 1 tsp sesame oil 1 Tbsp Shaoxing wine 2 tsp fish sauce (substituted with light soy sauce if unavailable) Dash of ground white pepper Salt, to season METHOD: 1) Rinse the salmon pieces and pat dry with a kitchen towel. Rub each piece with some salt and ground white pepper; 2) Lay the salmon flat on a parchment paper or kitchen foil in a tray that is small enough to go inside an air-fryer, without the pieces overlapping; 3) Prepare all the seasonings in a bowl before pouring into the ...

  As we entered into the cooler autumn season where there are less sunlight and some days could be windy and wet, this is a comforting soup to add some good nourishment to our bodies. Spinach is full of iron, fibres and proteins which promotes a healthy digestive system. Prep time 10 mins  Cooking time 15 mins I NGREDIENTS (for 1): 100 g pork mince 50 g spinach, washed - stalks and leaves separated 5 oyster mushrooms, cut into half 1 egg, beaten with a dash of salt and pepper 1-2 Tbsp wolfberries 1/2 'pi dan'/century egg (optinal) Oil for cooking MARINADE 1 tsp light soy sauce 1/2 tsp sugar 1/4 tsp ground white pepper 1/2 tsp sesame oil METHOD: 1) Marinate the pork for at least an hour; 2) Heat 2 tablespoons of oil and saute the pork for 2 minutes, then push the pork to one side and add the egg; 3) Stir the egg in with the pork for 30 seconds, then add boiled water to the pot; 4) When it comes to a gentle simmer, lower the heat and add the oyster mushrooms, spinach stalks foll...

  There is a difference between the standard normal sweet and sour pork and the 'Cantonese style' version where the pork is battered, deep-fried and then coated with a sweet and sour sauce. A major misconception is that sweet and sour pork cantonese-style is made of lumps of fatty pork with a gooey sauce. When this dish is made well, it is tender on the inside and crispy on the outside and is one of the most appetizing dishes and a massively popular takeaway dish. Prep 30 mins  Cooking time 45 mins INGREDIENTS: 400 g pork loin steaks, pounded & cut into 1" chunks 1 tomato, quartered 1 small onion, quartered 1 green pepper, quartered 4 cloves of garlic, finely chopped 1 small tin (140g net wt) pineapple rings, cut into chunks 150 g corn flour, for dipping pork and excess Rapeseed oil for frying Salt, season to taste MARINADE 1/2 tsp salt 1/2 tsp sugar 1 Tbsp light soy sauce 1 Tbsp Shaoxing wine 1 Tbsp corn flour 1/2 a beaten egg 1/4 tsp ground white pepper SAUCE 2 tsp ...

  Korean stew is a refreshing and comforting stew for the cold winter's nights. It is loaded with vegetables and 'Haemul' is seafood. You can make some changes to this stew to make it vegan-friendly by adding tofu instead of seafood. Prep 10 mins  Cooking time 30 mins INGREDIENTS: 3 shiitake mushrooms, hydrated and sliced 1/2 white onion, sliced 5 sweetcorn shoots, halved 1 small courgette, cut into small chunks 6 cherry or plum tomatoes, halved 1/2 carrot, thinly sliced 4 tiger prawns, with shells Handful of dried anchovies, rehydrated 3 Tbsp Doenjang paste (fermented bean paste) 2 Tbsp Gochujang paste (hot pepper paste) 3 spring onions, cut and soaked in ice water to make curls 750 ml vegetable stock 1 Tbsp toasted sesame seeds, to sprinkle 1/2 green chilli, sliced (optional for extra heat) Chopped coriander, to garnish METHOD: 1) Heat 2 tablespoons of oil and gently saute the onion for 1-2 minutes until soften but not browned. Add the rehydrated anchovies and  mushroom...

  In breakfast cafes, normally the wonton soup is clear and full of MSG (monosodium glutamate) to enhance the flavour but this is a tasty variation of soup with beetroot and chinese mushrooms. Make a large batch of soup beforehand and save some for the wontons the next day. Prep 30 mins  Cooking time 30 mins INGREDIENTS: WONTONS (about 25-28) 300 g pork mince 2 spring onions, chopped 1/2 carrot, finely chopped 2 tsp light soy sauce 1 tsp sesame oil 1/2 tsp oyster sauce 1/2 tsp sugar 1/4 tsp ground white pepper 1/2 tsp corn flour dissolved in a little water for sealing wonton's edge Wonton skins SOUP 1 ready-packed cooked beetroot (350 grams) 8 dried dates 10 shitake mushrooms, rehydrated METHOD: 1) To prepare the soup: Use ready-packed cooked beetroot in the supermarket is just as good to use as fresh beetroot which has to be peeled. Soak the dried shiitake mushrooms, then d rain, remove the stems and slice into 3 sections; 2) Boiled about 1 litre (for approximately 20- 25 won...

  The Germans and Czechs have schnitzel. The Japanese have tonkatsu. Tonkatsu is a tenderised pork cutlet coated with panko breadcrumbs and served with a Japanese worchestershire sauce. The trick is not to overcook the pork so it is overly dry and to serve with a thick, sweet 'n' savoury sauce. Prep 20 mins  Cooking time 30 mins INGREDIENTS: 4 pork loin steaks, pounded and lightly salted on both sides 2 eggs, beaten Plain flour Panko breadcrumbs Chinese cabbage, finely shredded Salt, to taste Ground black pepper Oil for cooking SAUCE 5 Tbsp tomato ketchup 2 Tbsp worchestershire sauce 1 Tbsp dry sherry or sake 2 Tbsp dark soy sauce 1 Tbsp mirin 1 Tbsp castor sugar 1 tsp dijon mustard 1 tsp garlic & ginger paste METHOD: 1) Start by mixing all the ingredients to make tonkatsu sauce in a saucepan, simmering gently for about 5 minutes or until sauce has thicken. Cover and set aside; 2) Seasoned the flour with some salt and black pepper in a bowl; 3) Using a bamboo skewer stick,...

Many of you has had 'Tom Yum' spicy hot and sour soup before which is delicious. Less commonly used but just as delicious, tom yum paste can be great as a flavouring agent for a chicken stir-fry dish, ideal for a midweek meal. Prep time 10 mins.  Cooking time 15 mins INGREDIENTS: 500 g chicken breasts, cut into 1" chunks 1 medium carrot, sliced diagonally 1 green pepper, cut into quarters 200 g brown mushrooms, cut into quarters 3-4 garlic cloves, finely chopped 1 packet of 'Lobo' Tom Yum paste 1 Tbsp corn flour 1 tsp ground white pepper 1/2 tsp salt Small knob of butter 1 1/2 Tbsp light soy sauce or fish sauce 1 tsp dark soy sauce (optio nal) 1-2 tsp freshly squeezed lime juice Cooking oil METHOD: 1 ) Marinate the chicken with the salt and white pepper for 30 minutes, then add the corn flour to coat the chicken; 2) Heat up 2 Tbsp of oil, then pan-fry the chicken in batches until its sides are golden brown, on medium heat. Remove and keep aside; 3) Heat up 2 Tbsp o...

  If you love a spicy and quick stir-fry mid week that tastes like a Chinese takeaway, then this dish is ideal.  You can adjust your own spiciness by adding less or more chilli flakes. The ground szechuan peppercorns also give that bit more of a background numbing heat without being too overpowering. Prep time 30 mins  Cooking time 15 mins INGREDIENTS: 450 g beef steak, cut into thin strips 3 cloves of garlic, finely chopped 3 shallots, quartered 1 yellow pepper, cut into strips 1 celery stalk, cut into strips and celery leaves 1 large tomato, quartered 1 spring onion, cut diagonally 1 Tbsp ground szechuan peppercorns (add more if desired more heat) 1 tsp chilli flakes (add more if desired more heat) 1 tsp sesame oil 1 tsp Maggi seasoning (optional) 1 Tbsp chilli bean sauce Oil for cooking MARINADE 1 Tbsp Shaoxing wine 1 Tbsp light soy sauce 1 Tbsp sugar Few dashes of ground white pepper 1 heaped Tbsp corn flour  METHOD: 1) Marinate the beef strips with all the marin...

  Pork Katsu is a dish eaten all over Japan and in UK, it has firmly become many people's favourite dish when they frequented Japanese restaurants. The dish consists of a pork cutlet battered with panko breadcrumbs sitting on a bed of fluffy white rice, served with a mild vegetable curry. It is truly a comforting dish that can be easily replicated and enjoyed at home if you know how. Prep time 20 mins  Cooking time 25 mins INGRED IENTS: 4 pork loins 2 medium eggs, beaten and seasoned with salt and pepper 2 medium potatoes, cubed 2 small carrots, diced into small chunks 1 onion, sliced 150 g button mushrooms, halved Panko breadcrumbs All-purpose flour Salt and pepper, to season 20 g butter oil for cooking CURRY SAUCE 2 tsp cumin seeds 2 tsp fennel seeds 2 tsp coriander seeds 2 tsp garam masala 2 tsp ground turmeric 10 green cardamoms 350 ml chicken stock METHOD: 1) Lightly toast all the spices' seeds until it is aromatic. Let it cool down then blend with the other spices powder...

  Happy Chinese Lunar New Year to everyone! CNY has many tasty snacks and this is an easy one to make for the festive season. I have had a very similar snack to this way back when l was celebrating CNY in Malaysia many years ago and l remembered how delicious they were. You can adapt the recipe and add any seeds or nuts that you prefer but it is the orange zest🍊 makes them extra special. Prep time 2 mins  Cooking time 25 mins INGREDIENTS: 1 large egg white 10 g black or white sesame seeds 140 g mixed nuts & seeds (sliced almonds, sunflower, pumpkin seeds) 1 orange zest 50 g icing sugar Oil for parchment paper METHOD: 1) Bake all the seeds and nuts at 180 degree C for approximately 10 minutes, then keep aside to let them cool down; 2) Lower the oven temperature to 150 degree C and brush or spray oil evenly on parchment paper; 3) Mix icing sugar and orange zest with the egg white. Once the nuts and seeds have cooled down, mix the nuts into the egg mixture, making sure that ...

  'Jiaozi' (in Chinese) or potsticker for the better name of it means "stuck to the wok". The story goes that it was accidentally "invented" when a chef in China's Imperial Court had forgotten about the dumplings that he had left on the stove and they ended up with a burnt crispy bottom, which adds texture to the softly steamed dumplings. The list of ingredients may look extensive but once you have mastered the art of pleating dumplings at home with practice, they are a joy to make and can be quite therapeutic. Prep time 40 mins  Cooking time 10 mins INGREDIENTS: 300 g pork mince 4 napa cabbage leaves, stalks removed and chopped 1 1/2 Tbsps oyster sauce 2 Tbsps light soy sauce 2 Tbsps Shaoxing wine 1 Tbsp sesame oil 2 tsps corn flour 1 Tbsp sugar 1/2 tsp salt 1/2 tsp ground white pepper 2 Tbsps water 2 garlic cloves, chopped finely 1 Tbsp ginger, grated 1 tsp chicken bouillon (optional) Oil, for cooking Cornstarch slurry (1 heaped teaspoon of corn flour ...

  The infamous 'Szechuan Hot and Sour Soup' is a bowl of pungent, peppery, hearty and glutinous soup predominantly crammed full of healthy vegetables and tofu but surprises the palate with its peppery kick & sour notes aftertastes. Do not be intimidated by the list of exhaustive ingredients as the main work here is cutting many of the ingredients into matchstick-sized slivers, then the hard work is done. I have also added a small amount of red skin peanuts in the recipe   for crunch, which is not part of the authentic recipe. For a vegan- friendly dish, omit the pork and egg as it will taste just as delicious. Prep time 20 mins  Cooking time 15 mins INGREDIENTS: 35 g lean pork tenderloin, cut into matchstick strips 3 shiitake mushrooms, rehydrated Handful of golden needles, rehydrated  and hard ends removed Handful of cloud ear mushrooms, rehydrated 1/2 carrot Tinned bamboo shoots 2.5cm ginger, grated 1 large vine tomato, cut into small quarters 2 eggs, beaten 1 ...

  This dish was introduced to me by a friend who had it at Wagamama and I have loved it since I first tried it. This is our own version of the recipe and it is as comparably delicious as Wagamama's. Although the list of ingredients may looks extensive, the recipe is quite easy and straightforward to make and I know it will be a crowd-pleaser if you are having a dinner party. Prep time 20 mins  Cooking time 30 mins INGREDIENTS: 1 cauliflower, cut into smaller florets 1 medium red onion, sliced 6 cloves of garlic, finely chopped 2.5 cm ginger, grated Handful of coriander or parsley, chopped 1/2 tsp corn flour 30 ml water Cooking vegetable oil Roasted sesame seeds, to garnish (optional) SAUCE 2 Tbsps kecap manis 2 Tbsps dark soy sauce 1 1/2 Tbsps balsamic vinegar 1 Tbsp rice wine vinegar 1 Tbsp sugar 2 tsps Sriracha chilli sauce 2 tsps sweet chilli sauce 1 tsp sesame oil 1/4 tsp ground white pepper METHOD: 1) Make the sauce in advance; 2) Cut the cauliflower into medium sized flo...

  Many people thinks that tofu is bland and only eaten by vegetarians. Tofu comes in white blocks of varying softness: silken, soft, firm and extra firm. Beyond this, there are also many categories of tofu but the white tofu is readily available in the supermarket these days. To elevate the taste of tofu from bland to maximum umami, I have just added a few other simple ingredients to it. Why don't you give this recipe a try for a quick weeknight's dinner? If you are vegetarian, you can also skip the chinese sausage and dried shrimps in the recipe. Prep 15 mins  Cooking time 15 mins INGREDIENTS: 1 firm silken tofu, cut into 2" cubes 2 dried shiitake mushrooms, rehydrated & sliced 2 cloves of garlic, finely chopped 1 Tbsp dried shrimps, rehydrated and finely chopped 1/2 chinese sausage, cut into small chunks 1 spring onion, sliced Seasoning 1/2 tsp light soy sauce  1/2 tsp fish sauce (optional) 1/2 tsp oyster sauce 1/2 tsp sugar 1/2 tsp sesame oil Salt, to taste METHOD:...

  Sambal which originates from Indonesia, is like an equivalent of chilli chutney. Most sambal contains the basic ingredients like chillies, shallots, garlic and ginger, with alternatives including galangal, lemongrass among other spices. 'Sambal Belacan' contains shrimp paste, which is widely used in Malaysian cuisine to give dishes an umami taste sensation. I used a ready-made sauteed shrimp paste 'Buenas' brand which is less pungent than the shrimp paste block to achieve this umami flavour which transports this dish from ordinary to extraordinary. Prep 10 mins  Cooking time 8 mins INGREDIENTS: 15 okras, cut diagonally into half or thirds depending on the size of okra 1 small red onion, chopped finely 2 Tbsps dried radish, chopped 2 Tbsps dried shrimps, soaked, drained and chopped  3 garlic cloves, chopped finely 2 tsps pickled red chillies 1 heaped tsp 'Buenas' sauteed shrimp paste 1/2 tsp oyster sauce 1/2 tsp sugar 130 ml wate r Chopped spring onions, to gar...