Bean Sprouts with Tofu

Adapted from RasaMalaysia website.


Serves 2 | Prep Time: 5 Minutes | Cook Time: 10 Minutes


8 oz (equals to 230 gr) bean sprouts
1 piece firm tofu, cut into rectangle pieces
Oil, for pan-frying
1 tablespoon oil
1-2 cloves garlic, minced
1 tablespoon soy sauce
1 stalk scallion, cut into 2-inch lengths


Rinse the bean sprouts with cold running water, drained and set aside. Remove the roots if you desire.

Heat up a wok and add some cooking oil for pan-frying the tofu. When the oil is fully heated, pan-fry the tofu until they turn light brown on the surface. Transfer them to a dish lined with paper towels.

Leave about 1 tablespoon of oil in the same wok, stir-fry the garlic until aromatic, then add the tofu back into the wok for a few quick stirs before adding the bean sprouts. Add soy sauce, scallions, and do a few more quick stirs. Dish out and serve immediately.

Bean sprouts should be crunchy and just cooked when served. Do not overcook bean sprouts as they lose the crisp and crunchy texture.

Recook Result:



Ingredients for frying / bahan untuk penggorengan

1 Tbsp oil for frying each batch of gyoza, or just grease the pan with sesame oil if you want to use less oil
1 sdm minyak untuk satu grup gorengan atau olesi penggorengan dengan minyak wijen jika tidak ingin menggunakan terlalu banyak minyak.

1/4 – 1/2 cup water for frying each batch, depend on the size or the pan and number of gyoza
1/4 – 1/2 gelas air untuk setiap penggorengan, tergantung besar penggorengan dan jumlah gyoza

1 tbsp sesame oil for frying each batch of gyoza
1 sdm minyak wijen untuk setiap penggorengan


How to cook / Cara memasak

Heat the oil in a non-stick frying pan over medium high heat. When the pan is hot, place the gyoza flat side down
Panaskan minyak dalam penggorengan anti lengket dengan api sedang. Jika sudah cukup panas masukkan gyoza dengan bagian rata dibawah (lihat gambar)

When the bottom of the gyoza turns golden brown, add water to the pan.
Jika dasar gyoza sudah berwarna kecoklatan, masukkan air ke dalam penggorengan

Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water absorbed and evaporates. Half way you may need to shake the pan or gently separe each one, to help it cook more evenly and to stop sticking to the pan
Segera tutup dan masak selama 2 menit atau sampai air habis terserap dan menguap. Mungkin setengah jalan anda harus menggoyang penggorengan dan hati-hati memisah-misahkan, agar masak lebih rata dan tidak melekat pada pengggorengan.

Remove the lid to evaporate any remaining water, drizzle sesame oil , continue to cook uncovered until the gyoza done and crisp on the bottom.
Buka tutupnya supaya air habis menguap, beri sedikit minyak wijen dan lanjutkan memasak tanpa tutup sampai gyoza masak dan bagian dasarnya mengering.

Transfer to a plate, serve bottom up with dipping sauce.
Pindahkan ke piring, sajikan bagian bawahnya menghadap ke atas dengan saus




Seaweed Soup with Pork Balls

Adapted from NoobCook website.

Seaweed Soup

Delicious Chinese soup on the go – seaweed soup with home made pork balls


  • soup base (2.5 litres of water with 2 tsp Woh Hup Ikan Bilis Concentrated Stock)
  • 10g (or more) Chinese dried seaweed 紫菜
  • 200g minced pork
  • chopped spring onions (garnish)
  • 1 tsp oyster sauce
  • 0.5 tsp salt
  • 300 gr silken tofu
  • 0.5 kg Chinese cabbage

Those highlighted in red are additional ingredients or my preferred quantity.

Marinade ingredients (A)

  • 0.5 tbsp light soy sauce
  • 0.5 tbsp corn starch
  • 0.5 tsp Chinese cooking wine (optional)
  • 1 tsp sesame oil
  • dash of white pepper


  1. Marinade the pork with the Marinade ingredients (A).
    Shape into individual meat ball (each about 1 tbsp size). Set aside.
  2. Bring soup base to a boil, then add pork balls, one at a time, making sure they don’t stick to one another. Cook for about 3 minutes.
  3. Add additional ingredients such as oyster sauce, cabbage or silken tofu.
    Boiled until cooked.
  4. Cut seaweed pieces to smaller sizes, add on top. Stir the seaweed around and it should spread out nicely due to the hot broth. Boil for a few seconds.
  5. Garnish with chopped spring onions.

Recook Result:

Soybean Sprout Soup (Kongnamulguk)

Adapted from Maangchi website.


Kongnamulguk (Soybean Sprout Soup) is typical Korean everyday soup.


  • soybean sprouts (300 to 500 grams)
  • water (1.5 to 2 litres)
  • salt (1 tsp or 1.5 tsp)
  • soy sauce (1 tsp)
  • hot pepper flakes (0.5 tbsp)
  • onion (half a medium sized)
  • minced garlic (2 cloves or 1 tsp)
  • dried anchovies (about 10 to 20 large dried anchovies)
  • sesame oil (1 tsp or 2 tsp)
  • roasted sesame seeds – optional
  • green onion – optional

Those highlighted in red are my preferred quantity.


  1. Rinse and drain a package of soybean sprouts a few times over.
    Pick out any rotten sprouts.
  2. Put the soybean sprouts into a pot and add water.
  3. Add salt, soy sauce, minced garlic, and hot pepper flakes.
  4. Slice onion and put it in the pot.
  5. Add a handful of dried anchovies after removing the intestines.
  6. Close the lid and bring to a boil over medium heat for about 15 minutes.
  7. When the soup boils over, open the lid and stir the soup with a spoon.
  8. Lower the heat and cook another 25 minutes.
  9. Add 2 chopped green onions and sesame oil.
  10. Turn off the heat.
  11. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

Recook Result:


Japanese Curry

Adapted from NoobCook website.


Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights.


  • 2 tbsp cooking oil
  • 300g (or more) boneless chicken fillet cut to large chunks.
  • 1 large onion roughly chopped
  • 3 potatoes peeled and cut to small chunks
  • 1 carrot peeled and cut to small chunks
  • 1 litre water (use less water for non-watery version)
  • 100g of instant Japanese curry sauce (use S&B brand, 4 cubes which is half box)
  • Chilli powder (optional)
  • Chicken franks (optional)


  1. Heat casserole with 1 tbsp oil. When the oil is heated, brown chicken in batches until evenly browned, taking care not to overcrowd the meat in the casserole. Do not discard the brown bits or juices collected in the casserole. Set aside.
  2. Add the remaining oil and cook onions on medium heat until they are soft and translucent.
  3. Add potatoes, carrots, browned chicken and water. Bring to a simmer for 20 minutes, or until the potatoes are cooked.
  4. Add the instant Japanese curry cubes and stir through until they are dissolved. Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). Season to taste if necessary (for example, add chilli powder for spicier curry.
  5. Serve curry with rice.

Recook Result: