PAST RECIPES

Crispy Lobster Noodles w/ Ginger & Spring Onion 姜葱龙虾生面 Chinese Recipe

Youtube: www.youtube.com/spicenpans
Facebook: www.facebook.com/spicenpans/
Instagram: www.instagram.com/spicenpans
Blog: www.spicenpans.com

Ingredients: Serves 3 – 4 pax

  • 180g dried egg noodles (boil until soft and pliable then rinse the noodles in tap water. Drain dry and add some cooking oil to the drained noodles to prevent them from sticking together. Divide them into 3 to 4 portions then deep-fry them until crispy)
  • 150g red onions (cut into chucks and loosen the petals up)
  • 3 Boston lobsters (coat with 2 tablespoons of cornflour and deep-fry)
  • 10g thinly sliced young ginger
  • 3 stalks of spring onion
  • 6 cloves chopped garlic
  • 1.2L water or chicken stock
  • 1 chicken stock cube (omit if you’re using chicken stock)
  • 2 tablespoons light soy sauce
  • 0.5 teaspoon sugar
  • A few dashes of white pepper
  • A handful of your favourite greens (you can use Chinese broccoli or kai lan)
  • Some cornstarch solution
  • 1 beaten egg
  • 1 tablespoon sesame oil

Fragrant Spicy Chicken Pot 香辣奇味鸡

Ingredients: Serves 4 – 6 pax

Marinated chicken

  • 530g [18.7oz] chicken
  • 2 tablespoons premium dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1.5 tablespoons cornflour

Other ingredients

  • 20g [0.7oz] sliced young ginger
  • 2 thinly sliced red onions
  • 1 scallion
  • 7 cloves of garlic (halved)
  • 2 tablespoons spicy broad bean paste 辣豆瓣酱
  • 10 dried chilli (rehydrated & deseeded)
  • 1L [33.8 fl oz] water
  • 1 teaspoon sugar
  • 350g [12.35oz] thinly sliced potatoes
  • 1 red bell peppers
  • 1 green bell peppers
  • A handful of Chinese parsley (coriander leaves)
  • 180g [6.35oz] Chinese cabbage
  • 100g [3.53oz] enoki mushrooms
  • 40g [1.41oz] glass noodles (rehydrated)
  • Some cornstarch solution

PUTIEN Heng Hwa Fried Rice Noodles 兴化米粉 Vermicelli Beehoon

Ingredients: Serves 4 – 6 pax

  • 90ml (3.04 fl oz) cooking oil
  • 40g (1.41 oz) raw peanuts
  • 5g (0.18 oz) dried seaweed
  • 2 shallots (sliced thinly)
  • 80g (2.82 oz) pork shoulder (sliced thinly)
  • 20g (0.71 oz) sliced red onion
  • 2 tofu puff / taupok (cut into strips)
  • 5 dried Chinese Shitake mushrooms (rehydrated and cut into strips)
  • 15g (0.53 oz) dried shrimp (rehydrated and chopped coarsely)
  • 20g (0.71 oz) dried scallops (rehydrated and cut into chunks)
  • 100g (3.53 oz) Chinese cabbage
  • 1.2L (40.58 fl oz) water (can use pork bone stock or chicken stock)
  • 1 chicken stock cube (omit if you’re using pork bone stock or chicken stock)
  • 2 tablespoons light soy sauce
  • 0.5 teaspoon salt
  • A few dashes of white pepper
  • 15 clams
  • 250g (8.8 oz) fresh prawns
  • 300g (10.58 oz) Heng Hwa bee hoon

三味韩式炸鸡翅 Crunchy Fried Chicken Wing Recipe

Ingredients: Makes about 15 wings

Basic marinated wings

  • 1.5kg chicken wings
  • 1.5 tsps salt
  • A few dashes of white pepper

Coat chicken wings well with cornflour and rest for 10 mins before deep-frying them.

Honey Soy Sauce (Good for 5 wings)

  • 1 tablespoon butter
  • 2 cloves chopped garlic
  • 2 tablespoons light soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon white vinegar (can be replaced with apple cider vinegar)
  • 1 tablespoon honey
  • Some toasted sesame seeds

Black Pepper Sauce (Good for 5 wings)

  • 1 tablespoon butter
  • 1 sprig curry leaves
  • 1 tablespoon grounded black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce
  • 2 tablespoons water

Spicy Sweet Sauce (Good for 5 wings)

  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 tablespoon chilli flakes
  • 2 tablespoons light soy sauce

Fragrant Glutinous Rice 腊味糯米饭 One Pot Fried Rice

Ingredients: Serves 3 – 4 pax

  • 30g dried shrimp (soak in 250ml water for 25 mins – reuse this water as part of the water to cook your rice to make your dish more fragrant)
  • 6 dried Shitake mushrooms (rehydrated and diced)
  • 80g Chinese sausage (remove the casing by soaking them in hot water for a min then cut the sausage into half to peel the casing off. Dice into smaller pieces)
  • 310g glutinous rice (soaked for 2 hours)
  • 1.5 tablespoons oyster sauce
  • 1.5 tablespoons premium dark soy sauce
  • A few dashes of grounded white pepper
  • 310g water (part of this water can be the water used to soak your dried shrimp)