Slow-cooked, comforting and bursting with flavours, these are our favourite dishes that we will cook again and again.
Serves 4-6 INGREDIENTS 800g beef brisket, cut into 3cm cubes 2 tbsp cooking oil 75g yellow onion, minced 2 cloves garlic, minced 20g ginger, minced 50g red yeast rice liquid* 150g tomato ketchup 2 pieces black cardamom (cao guo)* 2 tbsp sugar 2 tbsp plum sauce 250ml chicken stock Salt, to taste *Available at Sheng Siong. DIRECTIONS 1 In a dry saucepan over high heat, lightly sear the beef cubes on all sides for 3min until they start to brown. Transfer to a plate and set aside. 2 Heat the oil in a wok, add the onions, garlic and ginger, and stir-fry for 2min until fragrant. 3 Add the seared beef cubes and the rest of the ingredients to the wok and mix well. Bring to the boil and simmer for 10min. 4 Transfer all ingredients to a pot. Make sure that all of them are submerged in liquid. 5 Simmer for 90min to 2 hours, until the beef softens. Serve over steamed rice. Serves 4 INGREDIENTS 200g green tea soba* 2 onions, sliced 400g sliced beef 1 tsp black pepper 1 litre water 500ml Kewpie Roasted Sesame Japanese Dressing 150ml bottled teriyaki sauce For the garnish: 1 Japanese cucumber, julienned 1 carrot, peeled and julienned 2 stalks spring onions, julienned 100g red cabbage, julienned 100g radish, julienned 100g beansprouts, blanched 1 tbsp sesame seeds 15g dried wakame (Japanese seaweed), soaked for 1min 100g daikon cress (optional) DIRECTIONS 1 Cook the soba in boiling water for 5min. Strain and soak in ice water for 1min to stop the cooking. Drain and set aside. 2 In a pot, sweat the onions over medium heat for 20min. Add the beef and black pepper and stir-fry for 2min on high heat. 3 Add the water, sesame dressing and teriyaki sauce. Turn the heat down to low and braise the beef for about 25min. 4 Portion the soba into 4 bowls. Pour the braised beef and sauce over. Top with all the garnish ingredients and serve. Serves 3-4 INGREDIENTS For the marinade: 1 tsp salt 1 tsp potato starch 1 tsp light soya sauce 50ml water 1 tsp cooking oil 2 tbsp cooking oil 400g boneless chicken, cut into pieces 1 clove garlic, peeled and pounded 50g shiitake mushrooms, roughly chopped 50g black fungus, soaked for 5min 50g chestnuts*, peeled 40g bell peppers, seeds removed, and chopped 1 tbsp oyster sauce 1 tsp salt 11/2 tsp Chinese cooking wine (hua diao jiu) 250ml water 1 tsp potato starch *Available vacuum-packed at the chiller section of major supermarkets. DIRECTIONS 1 Combine all the ingredients for the marinade and season the chicken with it. Chill for 15-30min. 2 Add the oil, then the marinated chicken and garlic, to the preheated rice cooker. Stir-fry for 20 seconds. 3 Add the mushrooms, black fungus, chestnuts, bell peppers, oyster sauce, salt and ½ tsp Chinese cooking wine and stir-fry for 20 seconds. 4 Add the water, cover and cook for 5-10min. 5 Add the potato starch, mix well and transfer to a plate. Add 1 tsp Chinese cooking wine before serving. Serves 4 INGREDIENTS For the braised beef: 1.5 litres water 500g beef shin, cubed 40ml dark soya sauce 120ml light soya sauce 40ml oyster sauce 20ml sesame oil 200g sugar 1 slice ginger 150g salted bean paste (or 200g spicy bean paste) - available at major supermarkets 2 tbsp cornﬂour 600g ﬂat noodles (kway teow) 2 carrots, sliced 100g bean sprouts Coriander, to garnish DIRECTIONS 1 Bring 1.2 litres of water to the boil in a pot. Add the ingredients for the braised beef except the cornﬂour and cook for 30min over medium heat, until the meat is tender. Add the cornﬂour and the remaining 300ml water to thicken the gravy. 2 In a separate pot, blanch the ﬂat noodles in boiling water for 30 seconds. Drain and divide equally into 4 bowls. 3 Blanch the carrots and bean sprouts in boiling water for 2min. Drain and add it to the bowls. 4 Top with the braised beef and coriander. Serves 4 INGREDIENTS ½ roasted duck, chopped and deboned 500g sea cucumber 100g nai bai A pinch of salt For the sauce: 4 tbsp oyster sauce 2 tbsp chicken seasoning powder* 2 tbsp dark soya sauce 200ml water 1 tbsp Swanson Superior Chicken Broth with Scallop Flavour* 2 tbsp starch *Available at the seasoning aisle of major supermarkets. DIRECTIONS 1 Steam the roasted duck for 3 hours. 2 Meanwhile, clean the sea cucumber by adding it to a pot of boiling water, then removing it when the water comes to a rolling boil. 3 In another pot, blanch the nai bai in boiling water with a pinch of salt. 4 Arrange the nai bai, duck, and sea cucumber on a plate. 5 In a saucepan, combine the sauce ingredients over medium heat and cook until it reaches a thick consistency. Drizzle over the duck and sea cucumber, and serve.
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