Vegetarian Stir-fry

This is an easy stir-fry with five ingredients: Chopped Garlic, Shredded Cabbage, Bean Curd Skin, Black Fungus and Dried Bamboo hearts. Basically, I stir fry each ingredients separately starting with the black fungus, then the bean curd skin, bamboo hearts and chopped garlic with cabbage and a little water. The dish is flavored with vegetarian mushroom sauce and a corn starch slurry is added at the end. Join me!


Heh Bi Hiam/ Spicy Pork with Dried Shrimp

“Heh Bi” means dried shrimp and “Hiam” means spicy in Fujian.

This dish is a twice-cooked spicy pork dish with dried shrimp and pandan leaves. Pandan leaves are from a tropical plant that has very sweet smelling leaves. They are use to flavor many South East Asian dessert and Peranankan dishes. They can be likened to Vanilla beans or having very similar usage as vanilla flavoring.

I grew up eating a lot of my mom’s spicy pork with plenty of white jasmine rice because this dish is quite salty.

I would like to share the recipe for this dish  as a tribute to my mom for cooking so many wonderful dishes for the family growing up.

The recipe is slightly improvised from my mom’s version due to the availability of different ingredients here in the United States.


2 chopped Shallots

3 tablespoons of Peanut Oil

3.5 pounds Pork (Picnic cut), cut thick slices about 1/2 inch thick

1 small packet of Dried Shrimp

1 – 2 tablespoons of Mae Ploy Thai Red Curry Paste

Boiled water

3 tablespoons of Lee Kum Kee Mushroom Flavor Dark Soy Sauce

4 three inch strips of Pandan Leaves

2 tablespoons of Granulated Sugar


To prepare the dried shrimp flakes for seasoning, rinse the 1 small packet of dried shrimp under hot tap water for a minute to remove excess salt. Strain the dried shrimp. Grind the dried shrimp in a food processor. Bake the dried shrimp in the oven on an aluminum baking pan at 375 degrees Fahrenheit for 20 minutes or until dry.

Keep two tablespoons of dried shrimp flakes out for seasoning the curry paste or rempah. Store the rest in a zip lock bag and place in the fridge for future use.

Place the sliced pork in a big pot. Pour enough boiling water over the sliced pork until they are completely submerged. Boil the pork on high heat until pork is cooked.

Then, keep the broth for making soup later if you like.

Place sliced pork on a chopping board and let it cool down. Diced the pork into 1/2 inch cubes using a craving fork to hold down the sliced pork if they are too hot.

Heat oil in the frying pan. Fry shallots and curry paste in the pan. Put diced pork in the pan before shallots turn golden brown. Stir fry the pork until mostly cooked, then add the dark soy sauce, the dried shrimp seasoning and the pandan leaves. Keep stir frying with a pair of bamboo chopsticks until pork is completely cooked. Lastly, add the sugar and stir fry until pork is slightly caramelized.

Copyright 2012 From the Kitchen of Eloise

Ngoh Hiang/Five Spice Rolls

Growing up, my mom would make the best ngoh hiang sometimes stuffed with ground meat and taro paste. Sometimes she substituted shrimp paste with fish paste that she bought from the Serangoon Garden market fish balls seller.


1 packet of bean curd skin (I got mine from the frozen section at Asian stores)

1.5 pounds of ground pork or ground chicken (Optional: You can substitute part of the meat with taro paste/ a medium size taro)

1 pound of peeled shrimp

1 bunch of green onions, chopped

1 can of whole water chestnuts (8oz), chopped

1 level tablespoon of five spice powder (Use less if you find it too strong)

½ teaspoon of ginger powder

Garlic salt

Garlic powder

Onion powder

1 tablespoon of Teriyaki sauce

1 tablespoon of fish sauce

1 tablespoon of sesame seed oil

1 tablespoon of ground black pepper

1 tablespoon of ground white pepper

1 beaten egg

3 or more beaten egg yolks for sealing


Cut the round bean curd skins into quarters. I got about 16 quarter sheets in a packet.

Mince ground meat and shrimp separately in food processor.

To make taro paste, peel taro. Cut taro into small pieces and steam them in steamer for an hour. They should be soft enough for a fork to prick through. Then mash up taro with a potato masher and allow the taro paste to cool down.

Mix ground meat, shrimp and taro paste (optional) well together. Add in chopped green onions, chopped water chestnuts and the rest of the seasoning and mix well. Next add the beaten egg and mix well.

Divide the filling into roughly 16 equal portions.

Roll the ngoh hiang like how you roll spring rolls. Refer to pictures below.

Seal with beaten egg yolks.

Place the sealed side of the ngoh hiang down and steam them in multiple batches in a steamer for 20 minutes each batch. Allow ngoh hiang to cool in the fridge before pan frying them.

Pour enough oil to coat a non-stick pan, fry ngoh hiang on high heat. Do not move the ngoh hiang until one side is golden brown then turn it over and fry the other side until golden brown.

Copyright 2012 From the Kitchen of Eloise