Ingredients: - Cooking wine 2 tablespoon - Olive oil 1 tablespoon - Pork belly 500g - Fried onion/ fried shallot 15g to taste - 5 spice powder 1 teaspoon - Singnesia Ve Wong soy sauce (light) 1 cup - Singnesia Ve Wong Dark soy sauce ½ cup - 6 Boiled eggs – shell removed - Boiled water - Rice to serve
Method: 1. Place pork belly in pot with cold water. Bring to boil. Remove from pot and wash in cold running water. Drain excess water. 2. Cut cooked pork belly into cubes. 3. Place oil in pot in medium to high heat. 4. Place pork belly in pot and stir fry for 3minutes. Add cooking wine and stir fry. 5. Add soy sauce, dark soy sauce, 5 spice powder and fried onion into pot and stir fry for 2-3 minutes. 6. Add eggs. 7. Add boiling water so it covers the ingredients. 8. Change to high heat and boil for 5 minutes. Reduce heat to a simmer and simmer for 1 hour. Cover with lid. 9. Add salt to taste. 10. Rest for at least 30 minutes before serving on rice.
Ingredients: - 500g pork belly - 100g rock sugar - 1 tablespoon cooking wine - 1 tablespoon Singnesia Ve Wong Dark Soy Sauce - 1 tablespoon Singnesia Ve Wong Soy sauce (light) - 2 tablespoon rice vinegar - 10g ginger - 2 tablespoon cooking oil - Boiling water - Salt to taste
Method: 1. Wash chicken wings and strain. 2. Make 2 vertical cuts on both sides of each wing for marinating and to ensure it is cooked through. 3. Place chicken wings in a large bowl and pour soy sauce until it full covers the wings. Wrap with glad wrap and marinate for 2 hours. 4. Pre-heat oven grill 200 degrees celcius. 5. Place chicken wings on tray into oven for 10 minutes. Flip the wings over and cook for another 10 minutes. 6. Once time is up, use a brush and brush the honey onto each wing liberally. Place it back in the oven and let it rest for 2 minutes then serve.
Ingredients: - 500g chicken mid wing - Singnesia Ve Wong Soy Sauce - 2 tablespoon Pure Honey - Sesame seeds (optional)
Method: 1. Wash chicken wings and strain. 2. Make 2 vertical cuts on both sides of each wing for marinating and to ensure it is cooked through. 3. Place chicken wings in a large bowl and pour soy sauce until it full covers the wings. Wrap with glad wrap and marinate for 2 hours. 4. Pre-heat oven grill 200 degrees celcius. 5. Place chicken wings on tray into oven for 10 minutes. Flip the wings over and cook for another 10 minutes. 6. Once time is up, use a brush and brush the honey onto each wing liberally. Place it back in the oven and let it rest for 2 minutes then serve.
Ingredients: - 4 pieces of chicken thigh fillet - Singnesia Ve Wong soy sauce (light) 3 cups (enough to cover the chicken in bowl) - Pure sesame oil 1 tablespoon - Garlic 3 cloves crushed - Sugar 2 tablespoon - Frying oil 2-3cups (enough to cover the chicken when frying)
Method: 1. Wash chicken thighs in cold running water. Pat dry with paper towels. 2. Cut chicken thighs into long strips. 3. Place chicken thigh strips in a large bowl. Add soy sauce, pure sesame oil, crushed garlic cloves and sugar. Make sure the soy sauce covers all the chicken. Cover with cling wrap and marinade for 2 hours. 4. Place oil in pot on high heat. 5. Place starch powder in clean dry bowl. 6. Using tongs, take chicken strips and cover with starch powder. Shake off excess powder and rest on clean plate. 7. Change to medium heat. 8. Using tongs, place chicken strips into pot. 9. Fry until golden brown. 10. Shake off excess oil and place on paper towels to remove excess oil. 11. Serve immediately.