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Image source: uWeekly

Claypot Kampung Chicken

Ingredients
300g kampong chicken, chop into pieces
20g shredded ginger
20g shredded coconut
20g celery
Some premium huadiao wine
Seasoning:
200g stock
Some salt and chicken powder
30g sesame oil
½ tsp sugar

Directions:

  1. Blanch chicken briefly with boiling water. Set aside.
  2. Heat up sesame oil in a claypot. Sauté shredded ginger until fragrant.
  3. Add in remaining ingredients and Seasoning.
  4. Bring to a boil. Turn to medium heat and continue cooking for 15 mins.

 

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Image source: uWeekly

Salted Egg Yolk Crab

Ingredients
2kg Crab
4 Salted Egg Yolk
2 Pandan Leaves, shredded
100g Butter
Some salt
Pinch of chicken powder
½ tsp sugar

Directions

  1. Chop crab into pieces and rinse well. Drain and steam over high heat until cooked. Set aside.
  2. Steam salted egg yolk until cooked and mash into paste. Set aside.
  3. Heat up butter. Add in pandan leaves and fry until fragrant. Add in salted egg yolk and stir in one direction until smooth.
  4. Add in salt, chicken powder, sugar and crab. Toss well.

 

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Image source: uWeekly

Yin Yeong Kai-Lan

Ingredients
Oil
200g kai-lan stems
50g kai-lan leaves
10g shredded conpoy
Some salt and chicken powder
Some starch
2 tbsp stock

Directions

  1. Shred kai-lan leaves and deep-fry until crispy.
  2. Heat up oil. Stir-fry kai-lan stems and add in stock. Bring to a boil.
  3. Add in salt and chicken powder to taste. Add in starch to thicken the gravy.
  4. Add in fried kai-lan leaves and shredded conpoy.

 

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Image source: Young Parents

Prawns with Black Fungus and Loofah

Serves 4
Ingredients
Oil
10g garlic chopped
100g carrot cut into thin strips
5 fresh shiitake mushrooms sliced thinly
A few pieces black fungus soaked
1 loofah sliced
10 medium tiger prawns
Salt and pepper

Directions

  1. Heat oil in wok on medium heat.
  2. Add garlic and sauté till fragrant and golden brown.
  3. Add carrots, mushrooms, black fungus and loofah.
  4. Fry for five minutes or till loofah gives out water.
  5. Add prawns and fry till cooked.
  6. Add salt and pepper to taste.
  7. Serve immediately

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Marmite Chicken

Ingredients
500g Chicken
1ml Corn starch (mixed with water)
1ml Salt
1/2 tablespoon Marmite Sauce
1 tablespoon Oyster Sauce
1/2 tablespoon sugar
1 teaspoon Shao Hsing Hua Diao Wine
1 teaspoon Sesame Seeds
Cooking oil

Directions

  1. Dice chicken.
  2. Heat pan with oil.
  3. Add corn starch mixture and salt into pan.
  4. Add some oil, marmite sauce, oyster sauce, sugar, mixture of water and cornstarch, and add diced chicken and fry.
  5. Add Shao Hsing Hua Diao Wine into pan.
  6. After all the chicken is cooked, serve onto a dish.
  7. Sprinkle sesame seeds and serve.

 

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Image Source: Simply Her

Stir-Fried Leek with Crispy Bacon and Arrow Roots

By Yap Geok Loong, head chef of Gu Ma Jia

Serves 4-6
Ingredients
2 tbsp vegetable oil
2 strips bacon, each cut into three pieces and coated with cornflour
1 tbsp minced garlic
2 leeks, cut into 4cm strips
5 arrowroots (ya gu), peeled and sliced
1 bell pepper, seeds removed and cut into pieces
100ml chicken stock
1 tbsp oyster sauce
A pinch of salt
A dash of Chinese cooking wine (hua diao jiu)

Directions

  1. Heat 1 tbsp oil in a pan, and fry the bacon until crispy. Set aside.
  2. Clean the pan, heat another 1 tbsp oil and fry garlic until fragrant. Add the leeks, arrowroots and bell pepper and stir-fry for 5min.
  3. Add the chicken stock and oyster sauce, and simmer for 3min over medium heat.
  4. Add salt and Chinese cooking wine, stir well and remove from heat. Serve hot.

 

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Image Source: Her World Plus online

Deep-Fried Fish in Orange Sauce

By Chan Mei Yan, founder of Gu Ma Jia

Serves 4-6
Ingredients
Oil, for deep-frying
1 whole sea bass, cleaned and lightly coated with salt
300ml orange juice
3 tbsp plum sauce
1 tbsp sugar
Orange zest
1 tsp potato starch

Directions

  1. Deep-fry the sea bass over high heat until crispy and golden-brown on both sides. Drain, then place on kitchen towels to absorb excess oil.
  2. Mix the orange juice, plum sauce and sugar in a pan. Simmer for 3min until the sugar dissolves.
  3. Add the orange zest and potato starch over the sauce to thicken it. Stir until well-mixed, transfer into a deep plate and place the sea bass on it.

 

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Image Source: Her World Plus online

Lotus Leaf Rice With Diced Chicken, Chinese Sausages And Mushrooms

By Yap Geok Loong, head chef of Gu Ma Jia

Serves 10
Ingredients
2 tbsp vegetable oil
1 tbsp minced garlic
20g dried shrimp, soaked in water for 5min
30g Chinese sausages, sliced
30g Chinese mushrooms, soaked for 30min, then sliced
2 chicken thighs, cut into cubes
500g rice, cooked
2 tbsp light soya sauce
2 tbsp dark soya sauce
2 tsp sesame oil
A dash of salt
A dash of five-spice powder
1 large lotus leaf*, soaked for 30min

Directions

  1. Heat the oil in a pan, and fry the garlic and dried shrimp until fragrant.
  2. Add the Chinese sausages, mushrooms and chicken, and stir-fry for 3min over medium heat until the chicken is cooked. Remove from heat and place in a mixing bowl.
  3. Mix the rice, light soya sauce, dark soya sauce, sesame oil, salt and five-spice powder into the bowl. Transfer onto the lotus leaf and wrap it up. Steam for 30min and serve hot.

* Available at wet markets.

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Image Source: Her World Plus online

Abalone Salad with Green Papaya and Thai Chilli Sauce

By Yap Geok Loong, head chef of Gu Ma Jia

Serves 4-6
Ingredients
2 cans abalone sliced
40g grated green papaya
1 small carrot grated
4 red chillies, seeds removed and sliced
4 tbsp Thai chilli sauce
Juice of 2 kaffir limes
A pinch of salt

Directions

  1. Combine the abalone, papaya, carrots and chillies in a bowl.
  2. Add the Thai chilli sauce and lime juice, and mix well.
  3. Chill for 30min. Add salt to taste and serve.

 

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Image Source: Her World Plus online

Cold Dish Platter with Bak Kwa, Spring Rolls, Baby Octopus, Teriyaki Chicken Skewers and Prawn Salad

By Yap Geok Loong, head chef of Gu Ma Jia

Serves 4-6
Ingredients
200g prawns
300g chicken fillet, cut into cubes
1 tbsp light soya sauce
1 tbsp sesame oil
A dash of salt
A dash of pepper
Teriyaki sauce, to glaze
8 pieces coin-shaped bak kwa
8 pieces frozen mini spring rolls, fried
200g seasoned baby octopus*
1 can fruit cocktail, drained
Mayonnaise, to drizzle over prawns

Directions

  1. To make the prawn salad, cook the prawns in a pot of boiling water for 5min, then drain. Drench in cold water for 5min. Peel and slice each prawn in half.
  2. To make the teriyaki chicken skewers, season the chicken with the light soya sauce, sesame oil, salt and pepper. Skewer, then pan-fry them for 3min on each side until lightly brown. Glaze them with teriyaki sauce and place on a large serving plate.
  3. Assemble the bak kwa, spring rolls, and baby octopus on the plate, leaving some space for the prawns.
  4. Place the fruit cocktail onto the plate and top with the prawns. Drizzle the mayonnaise over to serve.

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Crab Bee Hoon

By Yap Geok Loong, head chef of Gu Ma Jia

Serves 2

Ingredients

1 Full Crab
300g Thick Bee Hoon
A bit of light soy sauce
Tablespoon of fried ginger slices
Handful of chopped parsley
500g soup stock
A pinch of MSG
Half teaspoon salt
Half teaspoon pepper
200g baby kailan (dan nai vegetable)
Half teaspoon hua diao jiu

Directions

1) Add all ingredients besides crab and beehoon to boiling water and boil for 10 minutes.
2) Add crab and boil for 8 minutes.
3) Add bee hoon and boil, once bee hoon is ready, the dish is ready to be served.