Another very simple yet delicious dish. The flavours are derived from salt, black pepper, onions and orange juice. Yes, just half a bowl of freshly squeeze orange juice.

This piece of salmon has been seasoned with salt and black pepper. Fry it on both sides until you get a nice, crispy crust. Next, dump in the sliced onions and toss them around. Once the onions have turned translucent, pour in the orange juice and simmer for 5 minutes.

And we’re done. Both the salmon and onions tasted wondeful. The kids loved it.

© Chan Joon Yee

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麻婆豆腐 ma po tofu is a well known Sichuan dish. Like a lot of Sichuan dishes, this dish can be quite challenging, but these days, 麻婆豆腐 ma po tofu sauce is so easily available these days, there’s little excuse not to do this dish as it is so convenient and simple. The taste may not be authentic at all, but that’s not necessarily a bad thing. I often find the original 麻婆豆腐 in China too oily.

This is something I made for the kids on a Sunday afternoon. This is the non-spicy variety. I’ll try the spicy sauce on another day.

About 5 strips of chicken fillet reduced to minced meat with about a hundred chops from my big cleaver. As you may know by now, I don’t eat pork.

The rest is really simple or even idiot-proof. Fry the meat in oil until it is well-cooked. Then in goes the sauce. Simmer a while. Add the cubed tofu, simmer a little while and we’re ready. I would have added some hua diao wine if it’s just for me.

Nice and flavourful. As usual, the kids loved it.

© Chan Joon Yee

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How sua koo of me. I didn’t even know that there’s such a dish until my friend Mr Soo ordered it at a coffeeshop at Kovan last Friday night. I liked it so much that I decided to try cooking it myself.

I’m not sure if it works well with standard French beans, but the type used by the zer cha stall was the slender type shown above.

The dried shrimp tasted crispy, so I figured they must have dried it thoroughly before frying. I microwaved a packet of dried shrimp until it was bone dry, then put it in the food processor with a couple of chilli padi. In retrospect, I think I should have processed it before drying.

I heated up some oil, enough to wet the dried and ground shrimp, then added some curry leaves. French beans went in last and without the moisture, it was a bit difficult to cook. Not a single grain of salt was added here.

Nevertheless, I think it came out OK for me. The French beans I had at the coffeeshop at Kovan were a bit soft and limpy. Mine were still crunchy. The fried dried shrimp was crispy just like what I had at the coffeeshop, but you’ve have to eat it fresh. My maid like the dried shrimp so much that she saved it up for the next meal (even after all the French beans have been eaten). It was still fragrant, but not crispy anymore. Go ahead, try it.

© Chan Joon Yee

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