No MSG
Tofu with Mince Pork
Ingredients
1 tube Silken Tofu
½ cup Carrot cubes
10 g Needle mushroom
50 g Mince pork (Marinate with 1 tsp soy sauce, 2 dashes pepper and 1 tsp sesame oil)
1 Chilly (Finely chopped)
3 cloves Garlic (Finely chopped)
½ tbsp Light soy sauce
½ tbsp Oyster sauce
½ tbsp Dark soy sauce
½ tsp Sugar
1 tsp TikkoSS’s Secret Ingredient
½ cup Warm water
½ tsp Corn flour (Mix with 1 tbsp water)
Method
1. Heat wok with 2 tbsp of oil. Fry garlic and chilly until fragrant and golden brown.
2. Add mince pork and fry for 5 mins. Add carrot and needle mushroom. Continue frying for 5 mins.
3. Add and mash tofu in the wok for 5 mins.
4. Add warm water, light soy sauce, oyster sauce, dark soy sauce and TikkoSS’s Secret Ingredient. Simmer over small fire for 5 mins.
5. Add sugar and mixture of corn flour. Ready to be served.
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Stir Fried Long Beans with Onion
Ingredients
100 g Long Beans
3 Onion
¾ tbsp Light soy sauce
½ tsp TikkoSS’s Secret Ingredient
½ tbsp Oyster sauce
Method
1. Cut long beans into small cubes and onion into thin slices.
2. Heat wok with 2 tbsp of oil. Fry onion until soft and fragrant.
3. Add long beans and continue frying until soft
4. Add light soy sauce, TikkoSS’s Secret Ingredient and oyster sauce.
5. Ready to be served.
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French Beans with Tau Kua
Ingredients
1 piece Tau kua (Cut into 5 mm thick slices)
50 g French beans (Remove both edge of French beans and cut each French beans into half.
3 cloves Garlic (Finely chopped)
½ tbsp Light soy sauce
½ tbsp Oyster sauce
1 tsp TikkoSS’s Secret Ingredient
½ cup Warm water
½ tsp Corn flour (Mix with 1 tbsp water)
Method
1. Heat wok 4 tbsp oil and fry tau kua until golden brown. Remove from wok and set aside.
2. Heat wok with 2 tbsp oil. Fry garlic until fragrant and golden brown.
3. Add French beans and continue frying until soft.
4. Add light soy sauce, oyster sauce, TikkoSS’s Secret Ingredient and warm water. Simmer for 2 mins over small fire.
5. Add corn flour mixture and ready to be served.
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Stir Fried Baby Dow Miow
Ingredients
100 g Baby Dow Miow
4 cloves Garlic
1 Chilly
1 tsp Salt
1 tsp Oyster sauce
½ tbsp TikkoSS’s Secret Ingredient
Method
1. Wash baby dow miow thoroughly. Finely chopped garlic and chilly.
2. Heat wok with 2 tbsp of oil. Fry garlic and chilly until golden brown and fragrant
3. Add baby dow miow and fry for 8 mins.
4. Add salt, oyster sauce and TikkoSS’s Secret Ingredient
5. Ready to be served.
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Stir Fried French Beans with Fish Balls
Ingredients
50 g French beans
5 Fish balls (Cut into half each)
3 cloves Garlic (Finely chopped)
½ tbsp Light soy sauce
½ tbsp Oyster sauce
1 tsp TikkoSS’s Secret Ingredient
½ cup Warm water
½ tsp Corn flour (Mix with 1 tbsp water)
Method
1. Remove both edge of French beans and cut each French beans into half.
2. Heat wok with 2 tbsp of oil. Fry garlic until golden brown and fragrant.
3. Add French beans and continue frying until soft. Add fish balls.
4. Add light soy sauce, oyster sauce, TikkoSS’s Secret Ingredient and warm water. Simmer for 2 mins over small fire.
5. Add corn flour mixture and ready to be served.
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Tofu with Chinese Chives Flower
Ingredients
1 tube Silken tofu
20 g Chinese Chives Flower (Cut into approximately 2.5 cm long each)
3 cloves Garlic (Finely chopped)
½ tbsp Light soy sauce
½ tbsp Oyster sauce
1 tsp TikkoSS’s Secret Ingredient
1 tsp Corn flour (Mix with 1 tbsp water)
Method
1. Cut silken tofu into approximately 1 cm thick each and steam for 5 mins. Remove water after steaming and set aside on a plate.
2. Heat wok with 2 tbsp of oil. Fry garlic until fragrant and golden brown.
3. Add Chinese Chives Flower and fry for 5 mins.
4. Add light soy sauce, oyster sauce and TikkoSS’s Secret Ingredient.
5. Add corn flour mixture and transfer Chinese chives flower onto the steamed tofu. Ready to be served.
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Lotus Root with Peanuts Soup
Ingredients
150 g Lotus root
½ cup Peanuts
10 Red dates
400 g Pork ribs
11 cups Water
2 tsp Salt
1 tsp TikkoSS’s Secret Ingredient
Method
1. Boil 500ml water. Add pork ribs and cook for 5 mins. Drain water and set aside
2. Cut lotus roots into thin slices and red dates into half.
3. Boil 11 cups of water. Add pork ribs, lotus roots, peanuts and red dates.
4. Cook for 30 mins over high fire before simmer over small fire for 2 hours.
5. Add salt and TikkoSS’s Secret Ingredients. Ready to be served.
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Stewed Chicken with Mushroom & Carrot
Ingredients
1 Chicken Thigh (Skinless)
1 Carrot (Cut into small pieces)
3 Mushrooms (Soak until soft and cut half each)
20 g Siow Pai Chai
½ tbsp Salt
1 tsp TikkoSS’s Secret Ingredient
1 cup Water
Ingredients A
1 tbsp Light soy sauce
2 dash White ground pepper
10 g Ginger (Slices)
Method
1. Wash and remove the skin of chicken thigh
2. Marinate chicken thigh for 1 hour with Ingredients A
3. Put all ingredients into pressure cooker
4. Cook for 30mins (Cooking time may varies with cooking method i.e. if you are using pot rather than pressure cooker, the cooking time could be longer)
5. Ready to be served.
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Mee Suah Soup
Ingredients
1 pcs Mee Suah
2 Eggs (Well beaten with 2 pinches of salt)
2 – 3 stalks Siow pai chai
2 tsp Fried small onion with oil
¾ tbsp TikkoSS’s Secret Ingredient
1 tsp Salt
2 dashes Pepper
Method
1. Heat wok with 1 tbsp of oil. Fry eggs until cook both side.
2. Add 1 bowl of water. When boiling, add mee suah. Stir the mee suah immediately with chopsticks to prevent lumping.
3. Add siow pai chai and continue cooking for 5 mins.
4. Add Fried small onion with oil, TikkoSS’s Secret Ingredient, salt and pepper.
5. Ready to be served.
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Nestum Chicken
Ingredients
200 g Chicken breast meat
1 Packet Instant nestum mix
1 tbsp Butter
1 tbsp Light soy sauce
½ tsp Sugar
½ tsp TikkoSS’s Secret Ingredient
2 dash Pepper
Method
1. Cut chicken breast meat into small pieces.
2. Marinate chicken breast meat with light soy sauce, sugae, pepper and TikkoSS’s Secret Ingredient for 1 hour.
3. Heat frying pan with butter. (Notes: For better presentation, curry leaves and chilies can be added)
4. Stir fry chicken breast meat over small fire for about 10 – 15 mins. Turn off fire.
5. Add instant nestum mix and continue stirring until all chicken breast meats are fully covered with nestum. Ready to be served.
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