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Meet my dad, Papa Chong, the breakout star of 2018! 😂 原来最佳代言人是庄爸爸！😜 我爸的狮子头超好吃的！不妨试试自己动手烹煮！😋😋

Follow Papa Chong’s recipe to cook “Lion’s Head Meatballs”. Brought to you by OKI Premium Corn Oil! Premium cooking oil for premium home cooked food!
More video recipes coming your way, follow OKI.Singapore page and stay tuned. Say OK to OKI !
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[RECIPE]

Preparation time: ~ 8 minutes
Cooking time: ~ 1 hour
Total duration: ~ 1 hour 8 minutes

Ingredients:
1) Lean pork meat, 800g
2) Fish paste, 400g
3) Cabbage, 1kg
4) Seafood soy sauce, 2 tablespoons
5) Light soy sauce, 2 tablespoons
6) Sesame oil, 3 tablespoons
7) OKI Premium Corn Oil, 8 tablespoons
8) Minced garlic, 3 tablespoons
9) Pepper, 1 tablespoon
10) Abalone sauce, 2 tablespoons
11) Corn flour, 1 tablespoon
12) Water, 1/2 cup

Instructions for preparing the meatballs:
1) Mix lean pork with fish paste in a bowl.
2) Add in 1 tablespoon of pepper, 2 tablespoons of light soy sauce and 3 tablespoons of sesame oil.
3) Mould the mixture into 4 balls.

Instructions for making Lion’s Head Meatballs:
1) Pour 4 - 5 tablespoons of OKI Premium Corn Oil into heated pan.
2) Place the meatballs onto the pan and fry until each side is slightly browned.
3) Put meatballs onto a plate and place it onto of a rack placed in a pot of boiling water and steam for 20 - 25 minutes. After steaming, pour the gravy from the meatballs into a separate bowl and set aside.
4) Pour 3 - 4 drops of OKI Premium Corn Oil into a pot of boiling water. Blanch cabbage for 20 minutes and set aside.

Instructions for making sauce:
1) Pour 3 tablespoons of OKI Premium Corn Oil into frying pan.
2) Add 1 tablespoon of minced garlic and fry until slightly brown.
3) Add 2 tablespoons of abalone sauce, 2 tablespoons of seafood soy sauce, 1 tablespoon of corn flour and the gravy from the meatball.
4) Pour sauce onto meatball and cabbage.
5) Serve immediately with coriander.

My favourite CNY dish from Papa Chong!! 庄爸爸的海参卤鸭超棒的！😋

Restaurant style Chinese food in the comfort of your own home! Follow Papa Chong’s recipe to cook “Braised Duck with Sea Cucumber”. Brought to you by OKI Canola Oil! Premium cooking oil for premium home cooked food!
More video recipes coming your way, follow OKI.Singapore page and stay tuned. Say OK to OKI !
#OkiRecipes #OkiOil #SayOKtoOKI #sgeats #sgig #sgfood #recipes #homechef #sgfoodie #cooking #PapaChongCooks #Singaporefood #MichelleChong #Singapore

[RECIPE]

Preparation time: ~ 1 hour 10 minutes
Cooking time: ~ 1 hour 4 minutes
Total duration: ~ 2 hours 14 minutes

Ingredients:
1) Whole Duck X 1
2) Sea cucumber X 6
3) Star anise X 5
4) Cinnamon, 1 ½ stick
5) Minced garlic, 4 tablespoons
6) Ginger, 4 slices
7) Galangal, 3 slices
8) Black soy sauce, 1/2 cup
9) Ground black pepper, 1 tablespoon
10) OKI Premium Canola Oil, 4 - 5 tablespoons
11) Rice wine, 3 tablespoons
12) Shallots, 8 -10 roughly chopped
13) Water, 2 cups
14) Chopped coriander for garnishing

Instructions for preparing duck:
1) Chop off the tail of the duck.
2) Place duck in boiling water for 30 minutes.
3) Stuff spring onion into duck.
4) Pour rice wine into duck.

Instructions for preparing sea cucumber:
1) Blanch sea cucumber in simmering water with 3 slices of ginger for 10 minutes. Cover and let it boil.
2) Slice boiled sea cucumber into half and slice down the middle of each half into strips.

Instructions for making the braised duck:
1) Add 3 - 4 tablespoons of OKI Premium Canola Oil and fry 2 tablespoons of minced garlic in the wok over medium heat until slightly browned.
2) Add 4 - 5 slices of ginger, 8 - 10 bulbs of roughly chopped shallots, 3 slices of galangal, 1 and a half stick of cinnamon and 1 tablespoon of ground black pepper. Fry until fragrant.
3) Pour in 1/2 a cup of black soy sauce and let it boil until fragrant.
4) Add 2 cups of water to the mixture. Cover and let it boil.
5) Add prepared duck into the wok and cover it with the lid. Boil for 30 minutes and be sure to flip the duck twice during the process.
6) Take the duck out and strain the gravy. Set gravy aside.
7) Chop or shred the duck.
8) In a clean wok, add 1 tablespoon of OKI Premium Canola Oil and fry 2 tablespoons of minced garlic and 2 slices of ginger until slightly browned.
9) Add sea cucumber and fry it until water is absorbed.
10) Add gravy from the duck and place lid on the wok. Let it simmer under low heat for 6 - 7 minutes.
11) Add in chopped / shredded duck meat. Cover and let it simmer for another 6 - 7 minutes.
12) Serve with chopped coriander.

That's my dad! 😍

Buttery prawns with fragrance curry leaves, coated with rich, golden egg yolk sauces…. ..Follow Papa Chong to prepare this finger-licking dish “Salted Egg Yolk Prawns” by using OKI Brand Sunflower Oil ! More video recipes to come, follow OKI.Singapore page and stay tuned. Say OK to OKI !
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[RECIPE]
Preparation time: ~ 15 minutes
Cooking time: ~ 30 minutes
Total duration: ~ 45 minutes

Ingredients:
1) Prawns, 1kg
2) Salted egg yolk X 2, mashed
3) Curry leaves, a handful
4) Light soy sauce, 1 tablespoon
5) Butter X 20g
6) Pepper, 1/2 tablespoon
7) Minced garlic, 1 tablespoon
8) OKI Premium Sunflower Oil, 3 - 4 tablespoons
9) Lime X 3
10) Corn flour, 4 heaped tablespoons

Instructions for preparing the prawns:
1) Peel the shell off the prawns and devein them. To devein a prawn, use the tip of a knife to make a slit along the middle of the back of the prawn to expose the dark vein. Pull out the vein.
2) Squeeze lime juice onto prawns. Set it aside for 5 - 10 minutes.
3) Rinse the lime juice off from the prawns.
4) Coat prawns with 1/2 tablespoon of pepper, 2 tablespoons of light soy sauce and 4 heaped tablespoons of corn flour. Mix well.

Instructions for making Salted Egg Prawns:
1) Pour 3 - 4 tablespoons of OKI Premium Sunflower Oil into pan.
2) Once the oil starts bubbling gently, add in the battered prawns. Fry until golden brown.
3) Drain excess oil off the prawns and set them aside.
4) On a clean heated pan, add 20g of butter and 2 tablespoons of garlic. Fry till fragrant.
5) Add 2 mashed salted egg yolks and fry until sauce thickens.
6) Add in the prawns and a handful of curry leaves to the sauce. Fry until prawns are generously coated with sauce.
7) Serve and enjoy!