Gu Ma Jia’s Recipes

Homemade Yam Ring with Kyoto Pork Ribs 自制芋圈排骨

Yam Ring:
  • 200g yam, steam and mash into paste
  • 40g wheat flour, 60g boiling water
  • 40g oil, some starch, some salt
  • Some five-spice powder
  • Some sugar, some pepper powder
Fried Ribs:
  • 500g pork ribs, pound to tenderize
  • 1 tbsp huadiao wine
  • ½ tbsp dark soy sauce
  • Some starch
  • 3 tbsp white vinegar, 3 tbsp sugar
  • 3 tbsp salt, ½ tsp chicken powder
  • Some dark soy sauce, some ketchup
1. Mix Yam Ring ingredients until fully combines. Make into a ring and deep-fry until crispy and golden brown. Set aside.
2. Mix Fried Ribs ingredients to marinate for 30 mins. Deep-fry until golden brown. Set aside.
3. Bring Seasoning to a boil. Thicken with some starch. Add in fried ribs and toss well. Pour into yam ring and sprinkle some sesame.

Crab Bee Hoon 螃蟹粗米粉汤

Serves 2
  • 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
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.

Marmite Chicken 妈蜜鸡

  • 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
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.

Claypot Wine Chicken with Ginger & Sesame Oil 姜丝麻油酒鸡

  • 300g kampong chicken, chop into pieces
  • 20g shredded ginger
  • 20g shredded coconut
  • 20g celery
  • Some premium huadiao wine
  • 200g stock
  • Some salt and chicken powder
  • 30g sesame oil
  • ½ tsp sugar
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.
Bring to a boil. Turn to medium heat and continue cooking for 15 mins.

Kai Lan 2 Styles (Yuan Yang) 鸳鸯芥兰

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

Butter Salted Egg Yolk Crab 奶油咸蛋黄螃蟹

  • 1.2kg Crab
  • 4 Salted Egg Yolk
  • 2 Pandan Leaves, shredded
  • 100g Butter
  • Some salt
  • Pinch of chicken powder
  • ½ tsp sugar
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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