Ingredients:

1/2 free-range chicken, cut into pieces

1 tsp chopped ginger

1 tsp chopped garlic

1 tbsp chopped spring onion



Seasoning:

5 tbsp Szechuan Hot & Spicy Sauce (Learn how to prepare)

1/2 tbsp Oyster Sauce

1 tbsp Shaoxing wine

1/2 tsp salt

200 ml water



Method:

1. Heat up 1 tbsp oil and saute ginger and garlic until fragrant.

2. Add in chicken and stir-fry until aromatic.

3. Stir in seasoning, cover and simmer form 10 minutes.

4. Dish up, sprinkle chopped spring onion on top and serve.






Recipe & image source: Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Ingredients:

500g Common Snakehead Fish, cut into pieces

1 Onion, diced

1 Red Chili, diced

1 stalk Spring Onion, cut into 3 cm length

5 slices Ginger



Seasoning:

5 tbsp Szechuan / Sichuan hot & spicy sauce (Learn how to make it)

1 tsp Oyster Sauce

1/2 tsp Salt

1 tsp Sugar



Method:

1. Deep fry the fish in hot oil until brown and crispy. Dish up.

2. Heat up 2 tbsp oil, saute ginger and onion until fragrant. Add in seasoning, fish and stir well.

3. Add in water and cook until the gravy is almost dry.

4. Add in red chili, spring onion and stir well.

5. Dish up and serve.




Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Ingredients:

1 tbsp White Sesame Seeds

5 tbsp Chopped Shallots

5 tbsp Chopped Garlic

2 tbsp Light Soya Sauce

1 tbsp Black Soya Sauce

1 tbsp Black Vinegar

1 tsp Sugar

1 tsp Salt

1/2 tbsp Chili Powder

1 tsp Chili Oil*

2 tbsp Chopped Spring Onion



*Chili Oil:

50 g dried chillies

1 tsp Szechuan Peppercorns

200 ml oil



Method:

1. Clean and drain dried chilies.

2. Put all ingredients in a wok and cook at low heat until the dried chilies turn to black color.

3. Remove dried chilies and Schechuan peppercorns.




Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Ingredients:

12 medium size prawns, shelled and deveined

1 green capsicum, cut into pieces

1 red chili, cut into pieces

1 onion, cut into pieces



Marinade:

1/2 tsp Salt

1 tsp Cornflour

Sugar to taste

Sesame oil to taste

Pepper to taste



Gravy (Mixed) :

3 tbsp char-xiu sauce

2 tbsp water



Method:

1. Combine prawns with marinade and season for 30 minutes.

2. Deep fry in hot oil for a short while and dish up.

3. Heat up 1/2 tbsp oil, saute green capsicum, red chili and onion till fragrant.

4. Pour in gravy, add in prawns and stir fry at high heat till thick.

5. Dish up.


Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Ingredients:

100 g chopped spring onion

100 g chopped red chili

100 g chopped garlic

100 g chopped ginger



Seasoning:

4 tbsp tomato sauce

4 tbsp light soya sauce

2 tbsp sugar

2 tbsp rice vinegar

2 tsp black vinegar



Method:

1. Combine all ingredients, seasoning and mix well.



Note:

Serve as dipping sauce for fried squids, fresh oysters, fried fish or deep fried meat.





Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Ingredients:

1 packet fermented black bean (62.5 g) soaked, minced.

8 shallots, chopped

4 pips garlic, chopped

1/2 tbsp black pepper sauce

1 tbsp ground black pepper

1/2 tsp sugar

1 tsp salt



Method:

1. Heat up 5 tbsp oil, saute chopped shallots and garlic till fragrant.

2. Add in fermented black bean and stir fry until aromatic.

3. Add in the remaining ingredients and stir well.



Note:
This ready made can be used for meat or seafood stir frying and steaming.

If you've successfully created a nice recipe using Black Pepper & Black Bean Sauce and would love to share, please contact me or send me a comment, Thanks :)




Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Ingredients:

300 g fish fillet, cut into thick slices

1 cucumber, sliced



Marinade:

1/2 tsp salt

1 egg white

Some sesame oil

A dash of pepper

200 ml spring onion and chili sauce



Method:

1. Mix fish fillet with marinade and season for 30 minutes.

2. Coat with corn flour and deep fry in hot oil until golden brown.

3. Dish and drain.

4. Serve with cucumber and spring onion chili sauce.





Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low