Baked pork balls (no raw food-touched items to wash)

This recipes requires marinating minced pork for at least 1 hour.

Get ready:

Tools for the marinade

Chopping board

Knife

1 ziplock/glad bag (sandwich size)

1/2 tsp

1 tsp

1 tbsp

Tools for after marinating

Aluminium foil (approximately your forearm’s length)

1 tbsp panko breadcrumbs

1 pair of gloves

Tools for baking

Disposable wooden chopsticks

Ingredients for marinade:

1 yellow onion (to be minced)

125g minced pork (store-bought)

1 egg (no fork or whisk needed)

1 tsp minced garlic (I recommend the Lee Kum Kee brand)

1/2 tsp light soy sauce

1/2 tsp black pepper

1/2 tsp sesame oil

Let’s mince:

1 yellow onion

Let’s marinate:

Open the ziplock/glad bag (sandwich size), fold down the opening to make a sack and press down to let it stand.

Add all the marinade ingredients

Press out the air and zip the bag

Massage the bag of ingredients

No fork or whisk stained with raw egg to wash!

Marinade in the fridge for at least 1 hour, up to 12 hours

Let’s get ready to bake:

Pre-heat oven at 200°C for 10 minutes

Get the forearm-length aluminium foil

Fold up the 4 sides of the aluminium foil, making it tray-like

Pour in 1 tbsp Panko breadcrumbs

Wear your gloves

Take out the marinated pork from the fridge and pour them onto the foil

Mix pork and Panko breadcrumbs

Start rolling them into balls, around 3cm by 3cm

Line them up in rows, 1 ball apart

Let’s bake:

Once oven is pre-heated, place the aluminium tray of rolled balls in

Bake for 10 minutes

Get the disposable wooden chopsticks

Open the oven door, flip the pork balls

Bake for another 8 minutes or until porks balls are browned

Hard boiled eggs

Tools/Utensils

Pot

Overmitts or pot mitts

Water source with tap (sink or amywhere with water and drainage)

Metal spoon

Dustbin/trash bag

Ingredients

Egg

Method

Place egg in pot

Fill pot with water until it covers the egg (about an inch above the egg)

Place pot (uncovered on stove)

Fire up the stove

Wait till water boils

Cover the pot

Switch off the fire

Set your timer for 10mins

When timer rings

Grab the mitts, carry the pot to the sink

Turn on the tap to let water run, pour water from pot into sink

(depending on your sink, but I try not to suddenly pour hot water into it without running water to cool everything down)

Halfway through pouring, fill pot with running water then pour the warm water away. Repeat once more.

Then, fill pot with water again and let eggs sit in the cool water for about 5 minutes (set timer)

After 5 minutes, scoop the egg out using the metal spoon

Crack it with the spoon and peel it over the trash bag/dustbin

Done!

Teriyaki salmon

Tools/Utensils

Frying pan

Spatula/Turner

1 tbsp

Ingredients

Oil

200g salmon pieces/cubes

Soy sauce – 1 tbsp

Sugar – 1 tsp

Method

Heat up the frying pan

Add 1tbsp oil

Add in the salmon

Cook till the salmon slices/cubes are almost pink (around 2 mins), then add 1 tbsp soy sauce and 1 tsp sugar

Turn the slices/cubes around gently and let them simmer for around 5 mins more

1 ingredient Steamed Cod fish

All you need is just a piece of Cod fish (100g – 150g) 🙂

Place it on a stainless steel plate (wrap a piece of aluminuim foil on the top part of the plate for easy cleaning).

Steam for 20 minutes.

I choose wild-caught frozen cod and I buy them from Song Fish Market at $78 for a kilogram.

The frozen cod are loosely packed, so all I need to do is separate them into approximately 6 Ziplock bags.

Take a bag out and thaw it in the chiller compartment overnight.

Easy!

Or steam it from frozen for 25 minutes 🙂

Super quick side dish: steamed egg (no washing of surfaces that touched raw eggs!)

Note: Egg to Water ratio = 1:1.5

Tools/Utensils

Steamer

Hob/Stove/Induction cooker (whichever you’re using)

Ramekin (8cm diameter/0.15L capacity)

A piece of alumnium foil big enough to cover the top of the ramekin

Kitchen timer or your mobile phone’s clock/timer

Weighing machine with “Tare” function

Disposable Fork

(I keep a stash of disposable forks that come with takeaways; keep and use them for beating eggs! No need to wash any cutlery after preparation of this dish)

Gloves

Ingredients

Water source (Tap water)

1 egg (50g when cracked)

Sesame oil

Soy sauce

Method

Fill up half of the steamer base with water and place steamer basket on top. Cover with lid

Fire up the stove and then go prepare the egg

(When the steamer is ready, the water will be boiling and you will see steam coming out of the steamer)

Place ramekin on weighing machine

Press “Tare” to remove weight captured on the weighing machine

Fill half of ramekin with tap water

Measure the weight of the ramekin now

It should be 75grams, else adjust accordingly

Wear your gloves

Take the egg and crack it into the ramekin

Dump those gloves

Pour/Drop 2 drips of sesame oil into the ramekin

Pour a dash of soy sauce into the ramekin (If you feel unsure here, get a 1/4tsp to do this)

Grab the disposable fork and beat the egg mixture

We are not going Michelin Star level of cooking, so please just beat the mixture till you don’t see clumps of egg yolk.

It’s okay to have clumps of egg white, the steamed egg dish will just contain white parts (egg white) when cooked/when you’re eating it.

Cover the ramekin with foil, just fold around the rim of the ramekin

Open the steamer lid, place the ramekin in the basket

Set your timer to 15 minutes

When the timer beeps, steamed egg is ready!