FAT Worlds

1. 200g Si Chuan Salted Vegetables 四川榨菜
2. 80g Minced Meat 肉碎
3. 1tsp茶匙 Minced garlic蒜末
4. 1tsp茶匙 Oyster sauce蚝油
5. 1tsp茶匙 Black soy sauce 黑酱油
6. 1/2tsp 茶匙 Soy sauce 酱油
7. 120ml Water 水

1. 1/2 tsp 茶匙 Corn starch 玉米粉
2. 1/2tbsp Water 水

1. Heat up the pan, add in minced garlic and stir fry until frangant. 烧热油锅，加入蒜末爆香。
2. Add in minced meat and stir fry until it's no longer pink. 加入肉末炒至肉变色。
3. Add in Si Chuan salted vegetables, mix well. 加入 四川榨菜, 炒均。
4. Add in soy sauce, black soy sauce and oyster sauce to taste. 加入酱油, 黑酱油和蚝油调味。
5. Pour in 120ml of water and bring it boil. 加入120ml的水，煮滚。
6. Add in the cornstarch slurry, constantly whisking until the sauce has thicken. 加入勾芡水(玉米粉＋水) 稍微搅拌勾芡。
7. Once the sauce thicken, its ready to serve with either porridge/rice. 酱汁达到想要的浓稠度后就可以上菜配饭/粥。

1.  300g French Bean豆角
2. 75g Preserved Radish 菜脯
3. 1 tsp茶匙 Garlic 蒜末
4. 3Red Chilli 红辣椒, 切碎 chopped 
5. 1/2 tsp 茶匙 Salt 盐

1. Heat up the pan without oil , add in the preserved radish and stir fry until dry. 热锅不用放油，倒入菜脯用中大火炒至干身 (避免溅油 Avoid oil splatter ）
2. After stir fry the the preserved radish until dry add in oil and slightly fry it for cruchiness. 炒至大约干身再加入油翻炒至菜脯爽脆。
3. Mix in the garlic & red chilli then stir it until frangant. Transfer out and set aside 加入蒜末和红辣椒，炒均匀捞出备用。
4. Heat up the pan with oil, add in French beans. 烧热油锅, 加入豆角翻炒。
5. Add water and saute for about 1-2 minutes then add salt to taste, continue to cooked until tender. 加入少许的水让豆角稍微煮1-2 分钟, 然后加入盐调味继续煮至软化。*(可以尝试用铲子轻轻切一下豆角看软化程度  Use spatula to check for tenderness) 
6. Add in the cooked preserved Radish and mix well. Ready to serve! 加入炒好的菜脯炒均，即可出锅! 

Ingredients 食材

1. 200g Rice Vermicelli 米粉
2. 1 Fish Head鱼头
3. 2 tbsp汤匙 Garlic 蒜末
4. 2 Tomatoes 番茄
5. 2-3 Red Chilli 红辣椒, 切丝sliced strips
6. 1 piece块 Ginger 姜, 切丝sliced strips 
7. 5pieces朵 Shiitake Mushroom 香菇 
8. Half pack半包  Si Chuan Salted Vegetables 四川榨菜
9. 50g Lean meat 瘦肉
10. 1bowl碗 Water/Bone Broth 高汤/水
11. 3tbsp汤匙 Soy sauce 酱油
12. 1tbsp汤匙 Sesame oil 麻油
13. 2tbsp汤匙 Shaoxing Wine 绍兴酒
14. Pepper powder胡椒粉

Cooking Instructions 烹饪方法

1. Bring a pot of water to boil. Add in the rice vermicelli. 锅里加水烧开，将米粉放人。
2. Blanch the rice vermicelli until soft，about one minute. 川烫米粉至微软，大约1分钟。
3. Remove the rice vermicelli and set aside. 捞起，置旁待用。
4. Heat oil in pan, saute the garlic until slightly golden brown. 热油锅，加入蒜末爆香至微黄。
5. Remove the slightly brown garlic from the pan and set aside. 将微黄的蒜末捞起备用。
6. In the same pan, stir fry the Shiitake mushroom with some water until aromatic & soft. Set aside 同样的锅里，加入香菇和少许的水翻炒至香味和稍微变软. 置旁待用。
7. Place fish in a plate. Then place the ginger strips,chilli strips, tomatoes & salted vegetable over the fish. 把鱼头和瘦肉摆放于一个铁盘，将姜丝，辣椒丝, 番茄和四川榨菜摆放在上面。
8. Place in the mushroom and water/bone broth. 加入炒好的香菇和倒入水或者高汤。
9. Add in soy sauce, sesame oil, pepper and shaoxing wine to taste. 加入酱油，麻油，胡椒粉和绍兴酒调味。
10. Steam it over a boiling water for 10-15minutes depending on the size of the fish. 水烧开后将鱼放入根据鱼头的大小蒸10-15分钟。
11. Remove the fish from the steamer and add in the mihun and fried garlic. Then ready to serve.  起锅热后加入米粉和炸蒜末后即可食!

1. 汤圆Glutinous rice ball (红豆/黑芝麻）- 12颗pieces 
2. 酸菜Pickle mustard green - 100gram， chopped 切碎
3. 糖 Sugar- 1/4tbsp 
4. 盐Salt - Pinch 一小掐 

1. 长豆角 Long beans - 适量
2. 土豆 Potatoes - 2 ，切条sliced strips
3. 小红辣椒 Red Chilli - 2, 切碎chopped 
4. 蒜末 Minced garlic- 4瓣cloves
5. 酱油/生抽 Soy sauce-2 汤匙tbsp
6. 黑酱油/老抽Thick soy sauce - 1/2汤匙tbsp
7. 蚝油Oyster sauce-1/2 汤匙tbsp
8. 糖Sugar -1/4汤匙tbsp
9. 玉米粉Corn starch -1/2茶匙tsp
10. 水Water -250ml

1. Heat up the pan, place in the long beans, slightly fried it and set aside. 烧热油锅, 把长豆角稍微煮油炸然后备用。
2. Add in potatoes, slightly fried it until golden yellow and set aside. 加入土豆稍微油炸至金黄色，然后捞起备用。 
3. Add in minced garlic and red chilli into the pan and stir-fry until frangant. 热油锅，加入蒜末和小红辣椒爆香。
4. Then, place in the cooked long beans and potatoes and mix well. 然后加入已备好的长豆角和土豆，炒均。
5. Next, pour in the prepared sauce by batch and let it cook awhile before close lid 倒入已备好的酱汁, 关盖前让它稍微煮一下。
6. Close lid and let it simmer for about 5-8 minutes using low medium heat. 盖上锅盖用小火焖5-8分钟。
7. Remove lid, mix well and ready to serve. 开盖，炒均匀就可以上菜啦！
8. Pan fried potatoes and long beans are done. 土豆烧豆角完成！

Cooking has become one of the activities for many during this MCO and I decided to a new recipe- Sprite Version of Dry Noodle. 在行动管制令期间在家自己烹饪已成了日常，因此我决定试一下雪碧拌面这个食谱。

1. Sliced Noodle 刀削面 - 1 serving 份  
2. Chopped Garlic 蒜末- 1tbsp汤匙
3. Spring Onion 青葱- tbsp汤匙 (Chopped 切段)
4. Small Red Chilli 红色小辣椒 - 4 (Chopped 切段）
5. Chilli Flakes 辣椒末 - 1tsp茶匙
6. Cucumber 黄瓜 - 1/4 Shredded 切丝
7. Soy Sauce 酱油-  2tbsp汤匙
8. Vinegar 醋 - 1/2tbsp汤匙
9. Lao Gan Ma 老干妈- 1tbsp汤匙
10. Sprite 雪碧 - 2tbsp汤匙
11. Sesame sauce 芝麻酱- 1tbsp汤匙 (Optional 随个人喜欢）

 茄汁豆腐一道大人小孩都适合的菜肴。豆腐的选择可以依你个人喜欢做选择，而我选了硬豆腐。Tomato Tofu, a dish for both adult and children. For this dish, I choose to use  firm tofu due to its lower water content. However, you may choose other type of tofu that you like. 

农历新年， 虾成为了吃团圆饭必备的一道菜， 因为广东话的虾音听起来像“哈”，意思是欢乐和开心。 所以， 我在这里分享我的蒜辣香葱酱油虾的食谱和烹饪方法让你可以煮给你家人亲朋戚友一起吃让大家一起哈哈笑一整年。During Chinese New Year, there’s always a shrimp dish because the word “HA” in Cantonese, is a homophone for ‘hahaha’ as in laughter. So, let’s us cook this prawn dish together during this Chinese New Year and let’s hahaha for all year long.

1. 蒜头-4 瓣(cloves) ，切碎chopped
2. 红色小辣椒small red chilli - 4 (切碎chopped ）
3. 糖Sugar-1茶匙tsp
4. 蚝油Oyster sauce -2汤匙tbsp
5. 水Water -100ml

1. 豆腐 (Tofu) - 300g
2.  盐(Salt) - 1 茶匙tsp 
3. 豆瓣酱(chili bean paste/doubanjiang) - 1 1/2 汤匙tbsp
4. 花椒 (Sichuan Peppercorn) - 1汤匙tbsp, 切碎 (Ground it) 
5. 蒜头-4 瓣(cloves) ，切碎 ( chopped) 
6. 肉碎 (Minced meat) - 200g
7. 糖(Sugar) -1/4茶匙tsp 
8. 水(Water) - 200ml

1. 玉米粉(Corn flour) - 1/2茶匙
2. 水(Water) - 适量(Appropriate) 

1. 锅中加入适量的水，水滚后加入盐。Filled the pan with water, bring it to boil and add in salt.
2. 加入豆腐先煮1-2分钟，然后捞出备用！Add in Tofu and cook for 1-2 second. Drain and set aside. 
3. 锅中加适量的油，放入肉碎炒至肉变色。Heat up the oil in pan , add in minced meat and stir fry until the meat becomes pale. 
4. 放入蒜末和花椒爆香和豆瓣酱翻炒，炒到出香味和红油。Stir in chopped garlic, sinchuan peppercorns and chilli bean paste. Stir fry until the oil turns red and fragrance release. 
5. 倒入水放入糖煮开。Pour in water and add in sugar then bring to a boil. 
6. 放入豆腐焖煮一下2-3分钟。之后分3次倒入勾芡水！Add in Tofu and simmer it for 2-3 minutes to absorb the flavour. Gentle stir in the cornstarch mixture in 3 separate rounds. 
7. 当收汁和大滚了就可以装盘了。（有葱花可以洒上哦）Once the sauce is thickened & boil, remove from heat and serve. (If you have spring onion you can garnish with spring onion and serve!)

1. 五花肉片 (Pork Slide) - 200g
2. 酱油 (Soy Sauce) - 1/2茶匙tsp
3. 芝麻油 - 1/2 茶匙tsp 
4. 玉米粉 - 1茶匙tsp 
5. 胡椒粉 (Ground Pepper) - 少许(Pinch)

1. 烧热油锅，转中火油爆马铃薯至半熟. Heat up the pan, fry the potato slices until golden brown. *可以取出待用,可是懒惰所以没有但是不影响味道哦! If you want, you can remove the potato from pan before 2nd step. 
2. 加入蒜头，翻炒一下. Add in garlic and fry until slightly golden brown. 
3. 加入五花肉炒至肉变色. Add in meat and fry the pork belly slide no longer pink colour 
4. 加入酱油和胡椒粉炒均. Add in soy sauce ground pepper. Mixed well
5. 加入蚝油，黑酱油继续炒均，然后加盖小火焖1分钟. Add in oyster sauce along with dark soy sauce. Cover the pan and simmer for about 1 minute. 
6. 倒入水，中火加盖焖3-5分钟（可以切看马铃薯是否软了）Pour in water and cover the pan and simmer using medium heat for about 3-5 minutes, or until potatoes are softens 
7. 起盖，大滚撒上葱花。完成！Garnish with spring onion and serve.