Make 6 servings

Ingredients

3 cup glutinous rice, rinsed and soaked overnight
300g boneless, skinless chicken thigh, sliced
4 shiitake mushrooms, sliced
1 Chinese sausage, thinly sliced

1 tbsp cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced

Seasoning:

1 tsp dark soy sauce
1 tbs light soy sauce
1 tbs oyster sauce
1/2 tbs sesame oil
1/2 tsp ground white pepper
Pinch of five-spice powder
1 cup water

Marinade:

1 cm ginger, minced
2 cloves garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine
1/2 tbsp oyster sauce
1/2 tsp salt
1 tbs corn starch

Method

1) Marinate chicken and shiitake mushroom with the marinade for at least 30 mins.

2) Heat oil in pan. Add garlic and shallot and saute until fragrant. Stir in glutinous rice and all the ingredients for the seasoning (except water). Stir until rice is coated with the seasoning evenly.

3) Add in water and cook until all water is absorbed. Remove from heat.

4) In each steaming bowl, place slices of Chinese sausage follow by pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.

5) Steam in preheated steamer for 30 mins or until the rice is cooked. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve.

Makes 6 ten-inch crepes

Ingredients

Rice Batter:

2 cups rice flour
1/4 tsp turmeric powder
1/2 tsp salt
1 1/2 cup water
3/4 cup canned coconut milk
3 stalks scallion, thinly sliced on extreme angle, about 1/4 inch thick

Fillings:

1 cup vegetable oil
1/2 pound small shrimp, peeled and deveined, sliced in halves lengthwise
1/4 tsp salt
1/2 cup yellow onions, sliced to ~1/8 inch thick
3/4 cup mushrooms, sliced to ~1/8 inch think
2 cups bean sprouts

Sauce:

1/8 cup sugar
1/4 cup warm water
1 1/2 tbs lime juice
1/8 cup fish sauce
1 clove garlic, minced finely

Method

1) Whisk together rice flour, turmeric powder and salt in a large bowl. Add water and coconut milk. Whisk until mixture is smooth. Strain through sieve to remove any lumps. Set batter to rest for 30 mins.

2) Heat up a 10-inch non-stick pan over high heat. Add 1 tbs oil and then add one portion of shrimps, onions, scallions, and mushrooms. Stir fry until shrimps are half done. Add another 1 tbs of oil into pan and pour 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe.

3) Cook until edges begin to brown. Loosen crepe from bottom of pan. When bottom turns light brown and crispy, fold crepe to encase bean sprouts.

4) For the nuoc cham sauce: Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved. Add garlic and stir.

5) To eat: Places pieces of cooked banh xeo inside a lettuce leaf and dip it in nuoc cham sauce.

Ingredients

3 cloves garlic, minced
1 shallot, sliced thinly
2 tbs dried shrimps, soaked in warm water, drained and pounded
Sambal chilli paste (add to taste)
Bunch of yam/sweet potato leaves
Dashes of fish sauce

Method

1) Heat up oil in skillet. Add garlic and shallot. Stir fry until fragrant. Add dried shrimps and chilli paste. Fry for ~1 min. Add yam leaves and continue to stir fry. Add dashes of fish sauce and water (if too dry). Serve.

Ingredients

Pandan leaves
6 pieces skinless, boneless chicken thigh, cut into huge chunks
1 tsp soy sauce
1/2 tsp oyster sauce
1/8 tsp sesame oil
3 dashes white pepper
1/4 tsp sugar
1/8 tsp fish sauce
3 inches fresh ginger, grated and squeezed for juice

Method

1) Mix the chicken pieces with all the seasonings above. Add the ginger juice and marinate for 1 hour.

2) Put a piece of the chicken towards the end of the pandan leave and roll it up tightly. Secure with a tooth pick.

3) Deep fry until the golden brown. Serve.

Ingredients

1/2 pound fish paste
1 stalk scallions, chopped finely
1/4 tsp sesame oil
3 dashes white pepper
3 eggs
1/8 tsp salt
1 tsp Japanese mirin
5-6 sheets of roasted nori/seaweed

Method

1) Mix fish paste with scallions, sesame oil, and white pepper. Blend well and set aside. Beat the eggs and add salt and mirin. Heat up some oil in a non-stick pan. Add the egg mixture and make about 5-6 thin omelets. Set aside and let cool.

2) Transfer one omelet onto a dry and clean chopping board. Lay a piece of roasted nori/seaweed on top of the omelet. Trim off the edges of the seaweed sheet according to the shape of the omelet. Spread a thin layer of fish paste evenly on top. Then roll the omelet up firmly. Repeat for the remaining omelets.

3) Transfer fish rolls onto a plate and steam in hot boiling water for 8-10 mins or until the fish paste fillings turn opaque. Cut the fish rolls into small pieces. Serve.

Makes 3 servings

Ingredients

2 tbs canola oil
1 small onion, cut into small pieces
4 cloves garlic, sliced
1 pound beef, cut into small cubes
1 cup water
2 carrots, chopped into chunks
4 sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces
2 tbs light soy sauce
2 tbs oyster sauce
1 tsp sesame oil
2 tbs Shaoxing wine
6 dashes white pepper

Method

1) Heat up pot with the oil. Add onion and garlic and stir-fry until fragrant. Add beef, followed by carrot and beancurd sticks. Add water and all the seasonings. Stir to combine well.

2) Cover the pot, turn heat to low, simmer and cook until the beef becomes tender. Serve.

Ingredients

1 pound ground pork
1 egg
1/2 small onion, diced
120 g fish paste
1/2 tsp five-spice powder
1 tbs fish sauce
6 dashes white pepper
Pinch of salt
Oil, for frying

Method

1) Mix all the ingredients (except the oil) in a bowl and blend well (mixture will be sticky).

2) Heat up pot with enough oil to cover half of the meatballs (shallow frying). Wet hands with some water. Scoop up some of the meatball mixture and shape it into a ball. Repeat until the mixture is used up. Drop into the oil to fry. Drain the meatballs on paper towel. Serve.