五香鸡翅 / Deep Fried Five-Spice Chicken Wing

材料：

中型鸡翅 - 10只 （从关节处切开分两半）
油 - 适量 （油炸用的）

调味：

五香粉 - 1/2汤匙
老抽 - 2汤匙
生抽 - 2汤匙
味精 - 1茶匙
胡椒粉 - 少许
生粉 - 2-3汤匙
鸡蛋 - 1只

做法：

把所有调味加入鸡翅，伴均匀然后腌至少四十分钟。
把油加热，将鸡翅加入炸熟即可。

小明小贴士：

如果选用的老抽颜色不够深，可以加多一点。这样子炸出来的颜色会比较好看。
吃的时候，如果可以挤上少许酸酐汁会更加好味哦！

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Ingredients:

Medium size Chicken Wings - 10pcs (cut into half from the bone's intersection)
Oil - for deep frying

Seasonings:

Five Spice powder - 1/2 tbsp
Dark Soy Sauce - 2 tbsp
Light Soy Sauce - 2 tbsp
MSG - 1 tsp
White Pepper powder - a few dashes
Potato Starch powder - 2-3 tbsp
Egg - 1

Method:

Add all seasonings into the chicken wings, mixed well and set aside for at least 40mins for marinating process.
Heat up the oil, deep fry the chicken wings till cooked. Drain away excess oil and serve immediately.

Small Ming's Tips:

If the colour of the dark soy sauce is not dark enough, you may add slightly more for marinating. A darker soy sauce will give a very beautiful golden darker colour on the wings itself.
Squeeze some local lime juice over the chicken wings before eating will add a very appetizing effect to this dish!

咸鱼豆芽 / Salted Fish with Bean sprouts

材料：

豆芽 - 300克 （去头尾）
红辣椒 - 1条 （去籽，切丝）
韭菜 - 少许 （切成段）
咸鱼肉 - 1小块 （去皮，切丁，炸香备用）
蒜茸 - 1汤匙

调味：

味精/胡椒粉 - 各少许
米醋 - 1/2茶匙

做法：

预先把胡椒粉，味精，韭菜，银芽，辣椒丝把在一起。
起油锅，加入1汤匙油，烧热后把蒜茸炒香。
然后把其他材料一起下锅快炒。
当银芽半熟后，加入米醋伴均匀，即可以上盘。
撒上咸鱼丁。乘热吃的时候伴均匀即可。

小明小贴士：

这是一道快炒的菜肴。炒锅一定要够热菜可以把银芽下去快炒。
这样不只可以保留银芽的爽脆口感也能保留彩色鲜艳不失水分。

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Ingredients:

Bean Sprouts - 300gm (remove head and tail)
Red Chilli - 1 pc (remove seeds, cut into thin shreds)
Chives - 1 small bunch (cut into 1 inch length)
Salted Fish - 1 small pc (remove skin/bones; cut into tiny bits; deep fried till crispy)
Chopped Garlic - 1/2 tbsp

Seasonings:

MSG/White pepper powder - according to taste
Rice Vinegar - 1/2 tsp

Method:

Put MSG/pepper powder onto bean sprouts, chives, red chilli; set aside.
Heat up wok, add in 1 tbsp of oil, when oil is hot enough, add in chopped garlic and stir fry till fragrance.
Add in the other ingredients, toss and mix well.
When the bean sprouts are half cooked, add in rice vinegar, toss well and transfer to plate.
Sprinkle the crispy salted fish.
Serve hot.
Toss well before enjoying this dish.

Small Ming's Tips:

This is a stir fry dish that requires very hot wok and short frying timing, in order to retain the crisp of the bean sprouts yet without losing it textures and taste.

酱蒸茄子 / Steamed Eggplant

材料：

Sakura茄子 - 3条 （去头尾；横切半；泡水备用）
红辣椒 - 2条 （剁碎）
青辣椒 - 1条 （剁碎）
蒜头 - 5瓣 （剁碎）
豆豉 - 半茶匙
芡粉水 - 少许
麻油 - 少许

调味汁：

蚝油 - 3汤匙
水 - 2汤匙
糖 - 1汤匙
味精 - 少许

做法：

把茄子蒸熟后，把盘里头的水倒掉。
起油锅，加入2汤匙油，把豆豉，青红辣椒，蒜头炒出香味，倒入调味汁炒均匀。
然后勾芡，淋上麻油；就可以把酱汁淋在茄子上了。

小明小贴士：

茄子切开以后一定要泡在水里，不然白肉的部分很容易就氧化而变色。

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Ingredients:

Sakura Egg plant - 3 pcs (remove both ends; sliced half-wise;soak in water)
Red Chilli - 2pcs (chopped)
Green Chilli - 1 pc (chopped)
Garlic - 5 cloves (chopped)
Preserved Black Beans - 1/2 tsp
Potato starch water mixture
Sesame oil

Seasonings:

Oyster sauce - 3 tbsp
Water - 2 tbsp
Sugar - 1 tbsp
MSG - a pinch

Method:

Steam the egg plant till cooked, pour away excess water on the plate.
Heat up 2 tbsp of oil, fry the black beans, chilli, garlic till fragrance;
add in the seasonings, mix well.
Thicken the sauce slightly, drizzle in the sesame oil.
Pour this sauce over the egg plant and serve immediately.

Small Ming's Tips:

Soak the eggplant in water after cutting it up. this will prevent the inner white portion from turning dark in colour.

香辣鸡松 / Spicy Chicken cubes

材料：

熟去骨鸡腿肉 - 1只 （切小丁）
青椒 - 1小片 （切小丁）
花椒 - 5-6粒
小辣椒 - 1条 （切片）
芡粉水 - 适量
麻油- 1汤匙
生菜丝 - 够垫盘即可

调味：（预先办好备用）

辣豆瓣酱 - 1/2汤匙
鸡汤 - 1杯
老抽 - 1茶匙
生抽 - 1/2茶匙
花雕酒 - 1汤匙
米醋 - 1/2汤匙
糖 - 1-2汤匙

做法：

用1汤匙油把花椒煸炒出香味。
把鸡丁，青椒，小辣椒，调味料一起加入快炒。
勾芡，然后淋上麻油。
把菜肴摆在生菜丝上即可。

小明小贴士：

可以买冰冻无骨鸡腿肉，解冻后用开水煮熟备用。可在水里加少许盐调味。

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Ingredients:

Cooked boneless chicken drumstick - 1 pc (cut into tiny cubes)
Green capsicum - 1 small piece (cut into tiny cubes)
Red peppercorn - 5-6 pcs
Small chilli - 1 pc (slice thinly)
Potato starch water mixture
sesame oil - 1 tbsp
Green lettuce shreds - enough to lay on the plate

Seasonings: (pre-mixed and set aside)

Spicy bean paste - 1/2 tbsp
Chicken stock soup - 1 cup
dark soy sauce - 1 tsp
light soy sauce - 1/2 tsp
Hua diao chinese cooking wine - 1 tbsp
Rice vinegar - 1/2 tbsp
Sugar - 1-2 tbsp

Method:

heat up 1tbsp of oil, fry the red peppercorn gently till fragrant.
Add in chicken, capsicum, red chilli and seasoning; toss briefly.
thicken the sauce with the starch mixture.
add in sesame oil, toss well.
Place the chicken on the bed of lettuce shreds. Serve hot.

Small Ming's Tips:

You can choose to use frozen boneless chicken thight meat; simple defroat it and cook in boiling water till done. Add 2 tsp of salt in water during cooking.

无名鱼 / Nameless Fish

材料：

鲜鱼 - 1条 （约1公斤；可选红鱼，石斑鱼等等）
芫荽段 - 1撮
蒜头末 - 2汤匙
热油 - 3汤匙
上汤 - 1 1/2杯 （加入1/2茶匙生抽）
小辣椒末 - 1/2茶匙 （可以不加）

做法：

烧一锅开水，加1-2茶匙盐。等水开了就把鱼放进去煮熟（大约5-7分钟）。
同时另外把上汤煮滚。
鱼煮好了就可以摆在深盘；浇上滚热的上汤。
摆上芫荽和辣椒末。
把油烧热，加入蒜头末炸出香味就将油和蒜头末一起冲在鱼和芫荽上即可。

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Ingredients:

Fresh fish - 1 (approx 1 kg; choose red snapper, garoupa or any other fresh fish available)
chinese parsley - 1 small handful (cut into short length)
Chopped garlic - 2 tbsp
Hot oil - 3 tbsp
Stock soup - 1 1/2 cup (add in 1/2 tsp of light soy sauce)
Chopped small chilli - 1/2 tsp (optional)

Method:

Boil a pot of water, add 2 tsp of salt in the water; when the water is boiling, add in the fish to cook for 5-7 mins;
At the same moment, bring the stock soup to a boil.
when fish is done, carefully transfer it to a deep dish; pour the hot soup over the fish.
garnish with chinese parsley and chopped chilli.
Heat up the oil, fry the gralic till fragrant; pour the hot oil and garlic onto the fish and chinese parsley. serve hot.