Ingredients -Fish with middle bone ( chop to small chunks) 400g -Feng He Garden Black Bean paste 2tsp -Ginger/garlic/chilli padi (minced) -Feng He Harden Dark Sauce 2 to 3tsp -Ghee Hiang Sesame Oil 2tsp -Feng He Garden Light Soy Sauce (Drizzle) -Hua Tiao Chiew (Drizzle) -Scallions & Chilli for garnish
Method: 1. Marinade fish w salt n pepper n wine. Shallow fry the fish n set aside. 2. Fry black bean paste/ garlic/chilli padi/ ginger till fragrant, add in fish, drizzle soya sauce n wine around the side of the pan, gv a few stir, add in Feng He Garden Dark sauce and water, bring to a simmer over low med heat. 3. Add sugar and pepper, taste test the flavour to ur liking. Lastly, add in cornflour solution n stir. Drizzle in sesame oil before serving. 4. Serve n enjoy!
Ingredients: – Bitter gourd – 2 Chicken thighs and drumsticks – 4 Cloves of chopped garlic Seasoning: – 3 tbsp Ghee Hiang Pure Sesame Oil (Red Label) – 1 tbsp Feng He Garden Black Bean – Mykuali Salted Fish Paste (Optional) Method: 1. Cut chicken and bitter gourd into pieces. 2. Marinate the chicken with 3 tbsp Ghee Hiang Pure Sesame Oil (Red Label) and 1 tbsp Feng He Garden Black Bean for 30 minutes before cooking. 3. Heat wok with Ghee Hiang Pure Sesame Oil (you may use other oil, I prefer to eat and cook healthily for my family so I will use Ghee Hiang Pure Sesame Oil), saute garlic until golden brown. 4. Add in meat, continue cooking for 5 min, add in bitter gourd, cover with lid and boil in low heat until dry up. 5. Continue to cook in low heat with a little water if the bitter gourd is not ready to serve. 6. Add in Salted Fish Paste before it serves to enhance the flavor.
Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 at Fun at Sassy’s Kitchen (Angela Seah Thulin)
This is a MUST order dish whenever visiting a Dim Sum restaurant. Living abroad I really miss this kind of morning breakfast, enjoying a table of varieties – char siew bao, sticky rice in lotus leaf, steamed sausage rolls and of course this one!
One of the best Dim Sum restaurants in Singapore is Red Star Restaurant 红星酒家 located at Chin Swee Road. This is where i prefer to go.
Ok ok, this is another fuss-free recipe yet with very tasty results using Feng He Garden Black Bean Paste and you don’t have to marinate the ribs overnight!
Ingredients: 300g pork spare ribs, cut into 1” or bite-sized pieces 1/2 tbsp Feng He Garden black bean paste 1/2 tbsp shaoxing wine 1 glove garlic, minced 1 tbsp water 1/4 tsp salt 1 tsp oil 1 tsp sugar 1 tsp sesame oil 1 tbsp corn starch dashes of white pepper chilli, cut into slices
Steps – 1. Mix well and marinate all the above together for an hour. Ensure that every piece of the ribs are coated with the marinade. 2. In hot boiling water, steam over high heat for 30-40 minutes or until done.
Garnish with scallions!
Notes – 1. I used 1 tbsp of black bean paste instead. 2. I steamed this longer (for about 45 minutes) as I like my spare ribs to be really tender. 3. The type of pork I used in Swedish is Kamben.
Ingredients – 180g minced beef/pork 1 block of fresh tofu 2 garlic, minced 300ml chicken stock 1 tbsp light soya sauce 1 tbsp Feng He black bean sauce 1 tbsp lao gan ma chilli 1/4 tsp sugar 1 tbsp cornflour + 1 tbsp water salt & pepper to taste opt – 50g onions, diced scallions to garnish oil
Steps – 1. In a pan with some oil, add the minced pork and halfway through, season it with salt and pepper. Then add the minced garlic in. Stir fry to mix well. Add onions now if you like. 2. Add light soya sauce, black bean sauce and the chilli sauce. Mix well. 3. Add the chicken stock in. Let it simmer for 5 minutes. 4. Taste and adjust accordingly now. 5. Thicken the sauce by adding the cornflour mixture and stir. 6. Add the tofu in, gently stir to mix in and off flames.
Garnish with scallions. Done!
Notes – 1. I used water + 1/4 chicken cube to replace the chicken stock. 2. I used two tubes of egg tofu instead (each weigh at 100g).
Ingredients 2 small pkts of Thai Vermicelli (soak for 7 mins before stir frying) 6 Hokkaido Large Scallops 2 Soup Spoons of Taiwan Clams without shells Some Baby Chye Sim 2 Eggs 1 tablespoons of Minced Garlics 2 tablespoons of Oil Dashes of Jap Chili Pepper Sauce 200ml Chicken/Pork Stock 2 tsps of Feng He Garden Black Beans Sauce 1 tsp of Feng He Garden Light Soy Sauce 1/2 tsp of Feng He Garden Black Soy Sauce 1 tsp of Samsui Ginger Paste 1 tsp of Fish Sauce 1 tbsp of Mirin Method 1. Oil the pan and pan fry the Scallops till cooked, set aside. 2. Heat the remaining Oil, add Minced Garlics and sauté till fragrant. Add Chye Sim and stir fry for awhile. 3. Add Vermicelli and stir fry for a minute. Add Clams and stir fry till Clams are half cooked, pour Sauce over and simmer for 5 mins. 4. Once the Vermicelli is covered with Sauce, make a space and crack Eggs. When the eggs are half cooked, stir fry till eggs are cooked. 5. Dish out and place the cooked Scallops on top of the Vermicelli and sprinkle some Chili Pepper before serve
Note: You may add any ingredients you like other than Scallops and Clams for this dish.
