Garlic Portahouse

I love steak just like everyone else, but to be honest, I wouldn't pay $40 for a average steak in the restaurant unless that is premium cut of steak. But  how to cook a restaurant quality go steak at home? There are some tricks with minimum efforts.

Today I am going to show you my version of steak for just under 10minutes work.

You Need

250gram porterhouse steak
Garlic (sliced and fry it until golden crispy)
Master food garlic steak seasoning 1 tablespoon
Master food garlic salt 1 tablespoon
Rosemary 1 stalk
Lemon zest 1 teaspoon
Olive oil 2 tablespoon


Prep time: 2 Minutes
Cooking Time: 3-5 minutes

1. Marinate steak with olive oil, steak seasoning and salt for 5 minutes ( Make sure steak is in room temperature).
2. Heat up the pan for 3 minutes until it is smoky hot.
3. Place in the steak, and turn it over every 30 seconds, cook it for 3-5 minutes according to your preference.
4. Let it sit for at least 3 minutes, at the same time, put rosemary and lemon zest  into the pan, and let the remaining heat to infuse the favour in,  and then pour in juice from the resting steak.
5. Slice up the steak and put into the plate, pour over the infused juice., and sprinkle fried garlic over steak.

Creamy Avocado Dip

Dipping Sauce is one of the heroes when we having crackers or chips,  it literally brings the snack to another tasting level rather than just the a piece of dull biscuit. The Avocado dip that I am sharing today, it's full of freshness from mix herbs, and also the refreshing taste from lemon and jalapeno.

You Need

• 1 X Sliced avocado
• 1 cup X low-fat sour cream
• 1/2 cup X  Coriander
• 1 tablespoon Lemon juice
• 1 X Jalapeno
• 1/2 teaspoon coarse salt
• crackers/corn chips/Hot chips, for serving

Prep Time: 3 Minutes.

1. Sliced avocado into small cubes.
2. Cut Jalapeno into half, and removes all the seeds.
3. In a food processor, combine avocado, sour cream, Coriander, Lemon juice, jalapeno, and salt. Blend it until smooth, you can add in more salt or lemon juice according to personal preference.

PS. fridge the sauce for 30 minutes, and oven baked crackers or corn chips for 3 minutes, it would tastes so much better when you dipping it with the cold  sauce.

Hainanese Chicken Rice is a MUST order dish when I visit Singapore every time, and I guess I would never get sick of it. There are some techniques required to make a nice chicken oil rice and soft chicken,  but all you need is patient. Today, I am going to show you a simple version of it.

You Need ( 2 serves)
Chicken Maryland x 1
Jasmine Rice x 2 Cups
Garlice X 1 whole Garlic Clove
Ginger X half
Spring Onion Root X 5
Pandan Leaves

Chicken Soy Sauce
shao xin wine x 1 tablespoon
light soysauce x 1 tablespoon
sesame oil x 1 teaspoon
sugar x 2/3 teasoon
dark soy sauce x 1 teaspoon

Chilli Sauce
Red Chilli x 3
Lemon/Lime Juice x 1/2 Table spoon
Mince Garlice x 1 Tablespoon
Salt x 1/2 teaspoon
Chicken Stock

Ginger Sauce
Peanut oil x 3 tablespoon
Mince Ginger x 1 tablespoon
Chopped Spring Onion x 1 tablespoon
pinch of salt

1. Bring a large pot of water to the boil, add 3 big pieces of ginger, 5 cloves of garlic, 3 stalks of spring onion, pinch of salt, then add the chicken in, and leave it for 10 seconds and take it out (repeat this step for 3 times),  and then leave the chicken to boil for further 5 minutes. off the heat and cover with a lid and leave to stand in the water for 45 minutes.

2. Remove the chicken from the water. chop it up and pour over the soy sauce on the chicken, leave to cool. (microwave it for 40 seconds before serving it)

3. Blend chilli, garlic and ginger in a food processor, add ½ tablespoon of chicken stock and lemon/lime juice and salt to taste.

4. To make the ginger sauce, place spring onion in a empty saucer, sprinkle salt over the top, fry mince ginger with oil for 1 minute, pour into saucer, let the remaining heat to cook over spring onion.

5. To make the chicken rice, wash and drain the rice,  heat the chicken fat in a pan until it releases oil, then add the ginger and garlic and fry until golden. Discard any solid pieces of fat. Add the rice and salt and stir-fry for 3 minutes. Transfer the rice to a rice cooker, and add in pandan leaves, chicken stock ( the usual amount of water you used to cook rice) and the pandan leaves if using.

6. To make the soup, add in salt and spring onion and fried shallot with the remaining chicken stock.

Cantonese Fried Egg Noodles

If you do know a little bit more about Cantonese culture, you would know what we love to eat in the morning. one of the classic combinations is plain porridge, Deep-fried dough and Fried egg noodles. Chinese love to eat rice, they can have it at any time of the day, it's just like bread, cereal, and potato in western country. Plain porridge itself has not much taste, and this is where all the side dishes came from.

Today I am going to show you how to make a classic Cantonese fried egg noodles in just 15 minutes.

You Need

Egg Noodles  X 2
Bean sprouts   X 1 Cup
Spring onion (sliced) X 1 Stalk
Sesame Oil X 2 Tablespoon
Dark Soy Sauce X 2 Tablespoon
Chili Oil (Optional)
Roasted White Sesame  x 1 Teablespoon

1. Cook bean sprouts for 1 minute,Cook Noodles for 2-3 minutes, drain it and set aside.
2. Heat up the Pan, add in Sesame oil, noodle and bean sprouts, fry for 1 minute, add in soy sauce, followed by spring onion, fry for another minute.
3. Plate up, and sprinkle roasted white sesame and chili oil on top of it.