Typhoon Shelter Fried Crab 避風塘炒蟹

You can also use this recipe for lobster and prawns. I also added salted egg yolk to this dish. Although it’s optional, I find that it not only gives it more flavour, I helps the garlic and onion pieces stick to the crab. I used some spicy egg yolk paste from a jar plus 4 whole salted egg yolks. Another optional item is Thai basil. I love deep-fried Thai basil. It gives this dish a subtle earthy flavour which goes extremely well with salted egg yolk, chilis and garlic!

Instant Noodle Breakfast Pizza 方便麵披薩餅

Make meals fun with this easy Instant Noodle Breakfast Pizza 方便麵披薩餅 recipe. Definitely a favorite for just about everyone!

Instant Noodle Breakfast Pizza 方便麵披薩餅

Make meals fun with this easy Instant Noodle Breakfast Pizza 方便麵披薩餅 recipe. Definitely a favorite for just about everyone!

Water Spinach with Fermented Tofu 椒絲腐乳炒通菜

This same recipe is also commonly used with lettuce. Instead of fermented tofu, you can also use shrimp paste. Tip #1: for any vegetable that is dense or high in water content, parboiling is the key to keeping the original colour of the vegetable and to prevent your final dish from looking like soup. Tip #2: If you don’t want to parboil your water spinach, you can also fry it on high heat with a larger than usual quantity of oil. When the vegetable is coated with oil, it will be able to maintain its colour. Tip #2: If you’re mixing your vegetables in a sauce, make the sauce in the wok first before adding vegetables so that it will mix with the vegetables more evenly.

Crispy Chili Garlic Chicken Wings 椒鹽酥炸雞

You can use this recipe for any kind of meat and tofu. Frying times will differ of course. This recipe is mildly spicy. You can choose spicier chilis, more chilis or no chilis to suit your taste.

Crispy Chili Garlic Chicken Wings 椒鹽酥炸雞

You can use this recipe for any kind of meat and tofu. Frying times will differ of course. This recipe is mildly spicy. You can choose spicier chilis, more chilis or no chilis to suit your taste.

Water Spinach with Fermented Tofu 椒絲腐乳炒通菜

This same recipe is also commonly used with lettuce. Instead of fermented tofu, you can also use shrimp paste. Tip #1: for any vegetable that is dense or high in water content, parboiling is the key to keeping the original colour of the vegetable and to prevent your final dish from looking like soup. Tip #2: If you don’t want to parboil your water spinach, you can also fry it on high heat with a larger than usual quantity of oil. When the vegetable is coated with oil, it will be able to maintain its colour. Tip #2: If you’re mixing your vegetables in a sauce, make the sauce in the wok first before adding vegetables so that it will mix with the vegetables more evenly.

Coconut Chili Thai Noodle Bowl

Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁

You can use this sauce for many applications including for stir-fries, salads and noodles. You can also make it low-fat by skipping the oil altogether. Adding some ginger can give it more zing. Add some lemon juice to liven it up. You may also add a few dashes of sesame oil to give it even more flavour.

Dry-Fried Green Beans 乾煸四季豆

You can use this recipe for any vegetable that doesn’t have too much water content. Asparagus, cauliflower, eggplant and broccoli are some good ones. I wouldn’t recommend dry-frying for vegetables like spinach, bok choy or lettuce though. You may also consider adding ground pork, olives, chopped dried shrimp, pork cracklings, Sichuan peppercorn, dried red chilis, XO sauce, hot bean paste and peanuts. The preserved vegetables are optional but I like the bit of crunch and additional flavour that it offers to the dish. I used preserved radish 菜脯 (cài pǔ). Preserved mustard greens 榨菜 (zhà cài) would be a better option to maintain its Sichuan flavour.