Fried Taufu With Sweet Chilli Sauce

Ingredients:
2 blocks firm tofu/taufu
4 cloves garlic (finely chopped)
1 stalk coriander leaves (finely chopped)
cornflour

Sauce:
3 tbsp thai sweet chilli
1 tbsp Heinz chilli sauce


Methods:
1. Saute garlic until lightly brown. Drain and set aside.
2. Drain tofu, then cut into bite sized pieces as desired.
3. Coat well with cornflour.
4. Fry the tofu until golden brown. Remove and drain on paper towels.
5. Stirring the sauce with chopped coriander leaves.
6. Drizzle the sauce on top of warm fried tofu and sprinkle with fried garlic.

Garlic Cheese Prawn

Ingredients:
20 prawns (half-shelled and deveined)
12 cloves garlic (finely chopped)
1/4 pack of shredded mozzarella cheese
dash of black pepper

Marinate:
1/2 tsp salt
1/2 tsp white pepper

Garnishing:
coriander leaves

* Quantity of chopped garlic and mozzarella cheese is adjusted according to your own preference.

Methods:
1. Marinate the prawns for 15-20 minutes.
2. Grease a baking tray with butter.
3. Put the prawns on tray, stuff/sprinkle chopped garlic into/on prawns.
4. Cook in a preheated oven at 230 degrees for approximately 10-12 minutes.
5. Sprinkle shredded mozzarella cheese during the last 5 minutes of baking until the cheese has melted.
6. Remove from oven.
7. Garnish with coriander leaves and sprinkle black pepper and serve.

Stew Bitter Gourd With Wolfberries

Ingredients:
bitter gourd
ground pork
glass noodle (cut into half)
2 cloves garlic (chopped)
coriander leaves (chopped)

Marinate:
1 tsp light soya sauce
1/2 tsp white pepper
1 tsp sesame oil
1 tbsp cornflour

Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp thick soya sauce
1 tbsp wolfberries
100ml water

Thickening:
1 tsp cornflour
3 tbsp water

Methods:
1. Marinate the ground pork for 10 minutes.
2. Cut the bitter gourd into ring-shapes. Remove the seeds. Then stuff in marinated ground pork.
3. Saute chopped garlic until fragrant.
4. Put in stuffed bitter gourd and pan-fry the ground pork until slightly brown colour or cooked.
5. Add in seasoning and stew until the bitter gourd turns soft.
6. Add in glass noodle.
7. Put in chopped coriander leaves.
8. Thicken the sauce with cornflour mixed with water.
9. Ready to serve.

Stir-fried Hokkien Mee

Ingredients:
Hokkien Mee (for 4 servings)
prawns (half-shelled)
pork (thinly sliced)
choy sum (cut into 3" length)
fish cake (thinly sliced)
5 cloves garlic (chopped)
2 cups of water
1 tsp cornflour

Seasoning:
2 tbsp oyster sauce
2 tbsp thick soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tsp Lea & Perrins Worcestershire Sauce
dash of pepper and salt

Methods:
1. Saute garlic until lightly golden and fragrant.
2. Add pork slices, prawn and followed by fish cake. Stir-fry until cooked.
3. Add Hokkien Mee , choy sum and seasoning. Stir-fry to mix well.
4. Pour in water mixed with cornflour then cover the wok and let it simmer for 5 minutes.
5. Serve hot.

Stir-fried Pork With Dried Chilli

Ingredients:
pork (sliced thinly)
2 medium size onion (diced)
4 dried chilli (cut into half)
1/2 green lantern chilli (cut into bite size)
1 spring onion (cut into 2" length)

Seasoning:
1 tbsp oyster sauce
1 tsp thick soya sauce
1 tbsp light soya sauce
1 tbsp Shaoxing wine
dash of salt and white pepper
3 tbsp water
cornflour

Methods:
1. Saute onion until fragrant and follow by dried chilli. Continue stirring until aromatic.
2. Put in pork slices.Stir-fry the pork until the pork is almost cooked.
3. Add in green lantern and make a few quick stirs.
4. Add in oyster sauce, thick soya sauce, light soya sauce, dash of salt and white pepper and water mixed with cornflour.
5. Add in spring onion and follow by Shaoxing wine.
6. Dish out and serve hot.

Claypot Sesame Oil Chicken

Ingredients:
1/2 chicken (cut into pieces)
4cm ginger (sliced thinly)
6 cloves garlic (sliced thinly)
1 stalk spring onion (cut into 3cm length)
4-5 tbsp sesame oil

Seasoning:
2 tbsp thick soya sauce
3 tbsp Shao Xing wine
3 tbsp light soya sauce
1 tbsp oyster sauce
dash of salt
2 tsp cornflour
400ml water

Methods:
1. Heat up 4-5 tbsp sesame oil, saute ginger and garlic until fragrant.
2. Put in chicken. Stir-fry until half-cooked.
3. Add in light soya sauce, thick soya sauce and oyster sauce. Continue stirring to mix well.
4. Add in water. Cook over high flame for 15-20 minutes.
5. Add in Shao Xing wine. Let it simmer for another 20 minutes.
6. Add in cornflour mixed with water to thicken the gravy. Season with dash of salt.
7. Put in spring onion and make a few quick stirs before serving.

Stewed Pork Belly With Eggs

Ingredients:
pork belly (cut into bite size)
5 boiled eggs
5 cloves garlic (skin peeled and crushed)

Marinate:
1 tbsp thick soya sauce
1 tbsp light soya sauce

Seasoning:
1 tbsp thick soya sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
3 tbsp rice wine / Shao Xing wine
500ml water
dash of salt
1 tsp cornflour

Methods:
1. Marinate the pork belly pieces for 15 minutes.
2. Heat up 4-5 tbsp oil, then saute garlic until aromatic.
3. Put in marinated pork belly and stir fry until cooked.
4. Season with thick soya sauce, light soya sauce, and oyster sauce. Stir to mix well.
5. Pour in 500ml water.
6. Put in boiled eggs. Continue boiling for 20 minutes.
7. Add in rice wine. Season with dash of salt. Let it simmer for another 30-40 minutes over medium heat.
8. If you prefer thicker gravy then put in 1 tsp cornflour mixed with some water.

Fried Shark Fish Cutlet

Ingredients:
1 piece shark fish (cut into pieces)
1/4 tsp white pepper
1/4 tsp salt
1 tsp sesame oil
cornflour

Methods:
1. Marinate the shark fish with white pepper, salt, sesame oil and 1 tsp cornflour for 15 minutes.
2. Coat well with cornflour before deep frying the shark fish.
3. Deep fry until golden brown then dish up.

Alfalfa Sprout Roll

Ingredients:
1/2 pack alfalfa sprout
1/2 carrot (shredded)
1 japanese cucumber (shredded)
popiah skin
dash of salt
black pepper

Methods:
1. Mix alfalfa sprout, shredded carrot and shredded cucumber in a bowl.
2. Sprinkle with dash of salt. Mix well.
3. Put the mix ingredients in the center of the popiah skin.
4. Sprinkle some black pepper.
5. Fold the sides, tuck in firmly and then roll up tightly.
6. Fry alfalfa sprout roll until golden brown.
7. Serve.

Stir-fried Bitter Gourd With Beancurd

Ingredients:
1/3 bitter gourd (cut into small cubes)
1 beancurd (cut into small cubes)
1/3 carrot (cut into small cubes)
4 dried mushroom (cut into small cubes)
glass noodle (tung fen)
3 cloves garlic (chopped)
red chilli (sliced)

Seasoning:
1 tbsp oyster sauce
2 tbsp fish sauce
150ml water
cornflour
salt

Methods:
1. Fry the beancurd until golden brown then set aside.
2. Saute garlic until fragrant.
3. Put in mushroom, bitter gourd, carrot and red chilli. Stir fry until cooked.
4. Add in seasoning. Followed by glass noodle and fried beancurd. Let it simmer until the liquid almost dry out.

Stir-fried Potatoes With Minced Pork

Ingredients:
3 medium size potatoes (cut into slices)
3 cloves garlic (chopped)
3 tbsp minced pork

Marinate:
dash of white pepper
1/2 tsp sesame oil
1/2 tsp light soya sauce
1/2 tsp cornflour

Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp thick soya sauce
salt
sugar
cornflour
water

Methods:
1. Marinate the minced pork for 15 minutes.
2. Saute chopped garlic until aromatic.
3. Add in minced pork, continue stirring until almost cooked.
4. Add potatoes slices. Fry the potatoes for about 1-2 minutes.
5. Pour in seasoning. Let it simmer until potatoes turn soft and gravy thickens.

Stir-fried Chicken With Black Fungus (云耳鸡)

Ingredients:
1 chicken breast (cut into strips)
5 dried fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
2 inches ginger (peeled and cut into thin strips)
2 cloved garlic (sliced thinly)
red chilli (sliced thinly)

Seasoning:
2 tbsp sesame oil
2 tbsp rice wine
1 tbsp light soya sauce
1/2 tsp dark soya sauce
salt
sugar
cornflour
1/2 cup water

Methods:
1. Heat up the sesame oil in a wok and stir fry the ginger and garlic until aromatic.
2. Add in black fungus and red chilli. Do a few quick stirs.
3. Put in chicken strips into the wok. Stir fry the chicken until almost cooked.
4. Pour in the seasoning. Let it simmer until the gravy becomes thicker.
5. Serve hot.

Petai Fried Rice

Ingredients:
4 bowls cooked rice (left overnight)
1/2 cup petai (skinned and split)
1 beancurd (cut into small cube size)
carrot (cut into small cube size)
prawns (cut into cube size)
1 1/2 tbsp dried shrimp (chopped)
chilli padi (chopped)
onion (sliced)
3 eggs (lightly beat together with salt and pepper)
salt
white pepper
black pepper
light soya sauce

Methods:
1. Fry the beancurd until golden brown then set aside.
2. Saute onion until fragrant.
3. Add chopped dried shrimp.
4. Add prawns.
5. Push them to one side, then add eggs and scramble until just cooked.
6. Put in carrot, chilli padi, petai to mix.
7. Add rice and fried beancurd.
8. Season with salt, pepper and light soya sauce.
9. Garnish with coriander leaves.

Sambal Petai With Prawns and Anchovies

Ingredients:
1/2 cup petai (skinned and split)
10 prawns (half shelled)
1/2 cup anchovies (rinse and dry)
10g dried shrimp (chopped)
2 onions (sliced finely)
5 shallots (sliced finely)
3 cloves garlic (sliced finely)
70g chilli paste (Puteri Cili Giling)
red chilli padi (if you like it hot and spicy)

Seasoning:
salt
sugar
1/2 tbsp tamarind paste (mix with 150ml warm water)

Methods:
1. Fry the anchovies until golden brown. Set aside.
2. Saute onion, shallots and garlic until fragrant.
3. Add in chopped dried shrimp. Continue stirring until aromatic.
4. Add in chilli paste. Keep stirring for 1 minutes.
5. Put in prawn. Cook until half-cooked.
6. Put in Petai. Stir to mix well with other ingredients.
7. Pour in tamarind juice and simmer until the gravy becomes thick.
8. Put in fried anchovies and stir-fry briskly.
9. Season with salt and sugar.
10. Serve hot with rice.

Stir-fried Sour Mustard With Minced Pork

Ingredients:
1/2 cup minced pork
1 pack sour mustard (chopped)
red chilli (sliced thinly)
4 cloves garlic (chopped)

Marinate:
dash of white pepper
1 tsp sesame oil
1 tsp light soya sauce
1 tsp cornflour

Sauce:
salt
sugar
1 tsp oyster sauce
1 tsp light soya sauce
1/2 cup water

Methods:
1. Marinate the minced pork for 15 minutes.
2. Saute chopped garlic until fragrant.
3. Add minced pork. Keep stirring until minced pork is cooked.
4. Add red chilli slices.
5. Add sour mustard. Stir to mix well with other ingredients.
6. Add water. Let it simmer for 1 minute.
7. Seasoning with salt, sugar, light soya sauce and oyster sauce.

Tau Kee Omelette

Ingredients:
3 tau kee (soak for a while until you can chopped it into small size)
3 eggs
salt, white pepper and black pepper to taste
1 tbsp light soya sauce

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Add in chopped tau kee and mix well with other ingredients.
3. Pour the egg mixture into the hot frying pan and let the eggs cook undisturbed until they begin to set, then stir the eggs and cook until golden brown.
4. Drizzle with light soya sauce.
5. Serve hot with rice or porridge.

Omelette Petai

Ingredients:
30 petai seeds (skinned and split in half)
2 cloves garlic (chopped)
3 eggs
salt, white pepper and black pepper to taste
1 tsp light soya sauce

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Stir fry the garlic and petai until aromatic.
3. Pour the eggs mixture evenly on top of the petai.
4. Cook for about 2-3 minutes on each side or until lightly brown.
5. Drizzle with light soya sauce before serving.

Spicy Curry Chicken (Express Recipe)

Ingredients:
1 pack of A1 Instant Chicken Curry Sauce
1 pack Baba's meat curry powder
1/2 chicken
4 medium size potatoes
2-3 stalks curryleaves
5 cloves garlic (chopped)
5 shallots (chopped)
1 onion (sliced thinly)
200ml coconut milk
500ml water
salt to taste

Methods:
1. Boil potatoes with skin on for 15-20 minutes. Once cool enough to handle, peel and dice the potatoes into bite size.
2. Saute garlic, shallots and onion until aromatic. Follow by curry leaves, Baba's chicken powder and A1 Instant chicken curry sauce.
3. Add in chicken and continue stirring until it's almost cooked.
4. Add in potatoes.Stir to mix thoroughly.
5. Pour in water. Let it simmer for 30 minutes.
6. Gently stir in coconut milk and continue to simmer for another 20-30 minutes over low heat.
7. Add salt to taste and serve hot.

Stir-fried Leek With Pork

Ingredients:
pork (sliced thinly)
1 stalk of leek
2 cloves garlic (sliced thinly)
1 onion (sliced thinly)
1/2 red chilli (sliced thinly)

Marinate:
2 tbsp fish sauce (鱼露)
1 tsp sesame oil
1 tsp cornflour
dash of salt and sugar

Sauce:
1 tbsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
1/4 tsp thick soya sauce
50ml-100ml water
cornflour
dash of salt and pepper

Methods:
1. Marinate the pork slices for 15 minutes.
2. Saute garlic and onion until aromatic. Then follow by red chilli.
3. Add in marinated pork slices, continue stirring until half-cooked.
4. Add leek. Stir to mix well all the ingredients.
5. Pour in sauce. Let it simmer for 1 minute or until the gravy is almost thick.
6. Serve hot.

Cabbage Omelette

Ingredients:
2 eggs
3-4 leaves of cabbage (finely shredded)
dash of salt, white pepper and black pepper
light soya sauce

Methods:
1. Lightly beat up eggs in a bowl and add dash of salt, white pepper and black pepper.
2. Saute shredded cabbage until slightly burnt and aromatic.
3. Add the fried cabbage to the eggs mixture. Mix well.
4. Pour the mixture back to the wok and fry until the eggs are set and turn brown.
5. Drizzle some light soya sauce before serving.

Stir-fried Eggplants With Chilli Bean Sauce

Ingredients:
2 medium size eggplants
2 cloves garlic (chopped)
red chilli (sliced thinly)
coriander leaves (chopped)
1/2 tbsp Lee Kum Kee chilli bean sauce (Toban Djan)

Sauce:
dash of salt and sugar
1/2 tsp dark soya sauce
1/2 tsp oyster sauce
3 tbsp water

Methods:
1. Stir fry the eggplants until slightly burnt. Dish up and set aside.
2. Saute garlic and red chilli until fragrant.
3. Stir in 1/2 tbsp Lee Kum Kee chilli bean sauce, keep stirring until aromatic.
4. Put in fried eggplants.
5. Add sauce. Continue stirring to mix well with eggplants.
6. Stir in coriander leaves before dish up.

Stir-fried Bitter Gourd With Pork

Ingredients:
pork (sliced thinly)
1/2 bitter gourd (finely sliced)
red chilli
2 cloves garlic (sliced thinly)

Marinate:
1/2 tsp fish sauce (鱼露)
1/2 tsp light soya sauce
dash of sugar, salt, pepper and sesame oil

Sauce:
1/2 tsp oyster sauce
1 tsp fish sauce
3 tbsp water
dash of salt and cornflour

Methods:
1. Marinate pork slices for 5 minutes.
2. Saute garlic and red chilli until aromatic.
3. Add pork. Continue stirring until the pork is half-cooked.
4. Add bitter gourd. Stir to mix well.
5. Pour in sauce. Stir fry for another 2 minutes or until bitter gourd is cooked to desired softness.
6. Serve hot.

Steamed Herbal Fish

Ingredients:
fish
salt
pepper
4 slices ginger
600ml water

Herbs:
4 Yu Zhu (玉竹)
2 red dates (cut into half)
1 Dang Shen (当参)(cut into half)
3 Huai Shan (淮山)
2 Bei Qi (北芪)(cut into half)
3 Dang Gui (当归)
10g American Ginseng Beard (洋参须)
1 tbsp wolfberries (杞子)

Methods:
1. Marinate fish with dash of salt and pepper for 10 minutes.
2. Cook the herbs at medium heat for 20 minutes.
3. Steam the fish with ginger for 15-20 minutes.
4. Discard the fish water.
5. Pour the herbs sauce over the fish and steam for another 2 minutes.
6. Serve hot.

Black Pepper Chicken

Ingredients:
chicken breast (tenderize with meat tenderizing hammer)
onion (diced)
green lantern chilli (cut diagonally to make triangle shape)
cornflour
oil for deep frying

Marinate:
dash of salt, white pepper and black pepper
cornflour

Sauce:
1 1/2 tbsp Lee Kum Kee black pepper sauce
cornflour
1/2 cup water

Methods:
1. Marinate chicken breast for 10-15 minutes.
2. Coat well with cornflour.
3. Deep fry the chicken until golden brown. Drain and set aside.
4. Heat up wok and add 2 tbsp cooking oil.
5. Add onion and stir fry until aromatic and follow by green lantern chilli.
6. Add in sauce and cook until the gravy is almost thick.
7. Pour the gravy onto the chicken and serve hot.

Pearl Bean Soup (珍珠豆汤)

Ingredients:
pork ribs
12 pearl bean pods
6 cups water
salt to taste

Methods:
1. Scald pork ribs with boiling water. Rinse and drain.
2. Remove pearl beans from pods and rinse with water. Drain and set aside.
3. Bring 6 cups of water to boil.
4. Add in pork ribs. Continue boiling for 30 minutes.
5. Add in pearl beans and continue simmer for another 1 hour over medium heat.
6. Season with salt.

Green Apple Chicken

Ingredients:
chicken breast
1/2 green apple (shredded)
1/2 cucumber (shredded)
4 shallots (sliced thinly)
red chilli (sliced thinly)
cornflour

Marinate:
dash of salt, white pepper, black pepper
cornflour

Sauce:
5 tbsp Thai sweet chilli sauce
2 limes
dash of salt

Methods:
1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken with cornflour, cover all areas evenly.
3. Deep dry the chicken breast until golden brown. Cut the chicken breast into pieces. Set aside.
4. Mix shredded green apple, cucumber, shallots and red chilli in a bowl. Then place the mixed ingredients on top of the chicken.
5. Pour the sauce onto the chicken and mixed ingredients. Serve.

Deep Fried Chicken With Oyster Sauce

Ingredients:
1/2 chicken (cut into pieces)
wheat flour (can mix with 2-3 tbsp kentucky flour for heavier flavour)
oil for deep frying

Marinate:
6 tbsp Lee Kum Kee Premium Brand Oyster Sauce (heavier flavour and tastier)

Methods:
1. Marinate the chicken for 30 minutes.
2. Coat the chicken with wheat flour.
3. Deep fry the chicken until golden brown. Drain and serve hot.

Steamed Minced Pork With Szechuan Cai

Ingredients:
1/2 pack shredded szechuan cai (rinse with water)
200g minced pork
4 cloves garlic (chopped)
3 tbsp olive oil

Marinate:
1 tbsp light soya sauce
3/4 tsp sesame oil
1 tsp cornflour
dash of white pepper

Methods:
1. Marinate the minced pork for 15 minutes and spread out evenly on a plate.
2. Heat up olive oil, saute garlic until light brown colour then set aside.
3. Place szechuan cai on top of the marinated minced pork.
4. Steam for 15-20 minutes.
5. Garnish with garlic crisps and olive oil before serving.

Deep Fried Fish With Spicy Garlic Sauce

Ingredients:
fish (rub with salt and cornflour then deep fry)
5 cloves garlic (chopped)
2-3 red chilli padi (chopped)
5 tbsp olive oil
3 tbsp light soya sauce
oil for deep dry

Methods:
1. Heat up olive oil, then saute garlic until golden brown.
2. Add in red chilli padi. Stir continuously for about 5 seconds or until fragrant.
3. Stir in light soya sauce and pour the sauce over the fish to serve.

Fried Cauliflower With Cuttlefish

Ingredients:
1/2 cauliflower (cut into bit-size pieces)
2 small cuttlefish (cut into 2" length)
4 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
1 tsp Shaoxing wine
1 tsp light soya sauce
1 tsp sesame oil
salt to taste
100ml water
cornflour

Garnishing:
spring coriander leaves

Methods:
1. Saute garlic until aromatic.
2. Add cuttlefish. Stir fry until half-cooked.
3. Toss in cauliflower. Continue stirring for 1 minute.
4. Pour in sauce. Let it simmer for 1 minute or until the gravy is almost thick.
5. Garnish with coriander leaves.

Pumpkin Rice

Ingredients:
2 cups of rice
300g pumpkin (cut into cubes size)
pork (sliced thinly)
5 dried mushroom (sliced thinly)
10g dried shrimp (roughly chopped)
shallots (sliced thinly)
5 cloves garlic (minced)
water

Sauce:
1 tsp oyster sauce
3 tbsp light soya sauce
1 tsp thick soya sauce
1 chicken cube
dash of white pepper and salt

Methods:
1. Saute shallot until golden brown. Remove from pan and set aside.
2. Saute dried shrimp until fragrant then add in pumpkin and stir for 1 minute. Remove and set aside.
2. Saute garlic until fragrant.
3. Add pork slices. Stir fry until cooked.
4. Add dried mushroom. Continue stirring for another 2 minutes.
5. Stir in rice and sauce to combine all the ingredient thoroughly.
6. Transfer rice mixture to rice cooker. Then add water and chicken cube.
7. Once rice starts to boil, add in pre-fried pumpkins.
8. Garnish with coriander leave and fried shallot before serving.

Szechuan Vegetable Soup

Ingredients:
1 Szechuan vegetable (palm size) (soaked in water for 30 minutes and then sliced)
4 tomatoes
pork ribs (rinsed and scalded with boiling water)
3 soup bowls of water

Methods:
1. Bring water to boil.
2. Add pork ribs, sliced Szechuan vegetables and tomatoes.
3. Simmer for 1 hour or more until the ribs are tender. Serve hot.

Curry Prawn

Ingredients:
12 prawns
1 sprig of curry leaves
4 tbsp thinly sliced shallots or onion
15g Baba's fish curry powder
100ml water
salt and sugar to taste

Methods:
1. Saute shallots until slightly golden brown.
2. Add the curry leaves and curry powder, and continue to cook until fragrant.
3. Add the prawns and stir fry until prawns are half-cooked.
4. Add water and simmer for 5 minutes until the prawns cooked through.
5. Season to taste with salt and sugar.
6. Serve with steamed rice.

Fried Bee Hoon

Ingredients:
bee hoon (2 servings)(soak in water until tender, drain and set aside)
1 onion (finely sliced)
red chilli (finely sliced)
chicken breast (finely sliced)
carrot (shredded)
dried shrimp (chopped)
bean sprout
cabbage (shredded)
1 bean curd (cut into 4 slices)
1 dou pao (豆包)
1 egg (lightly beat with salt and white pepper)

Sauce:
1/2 tsp oyster sauce
3 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp sesame oil
salt
white pepper
100 ml water

Methods:
1. Fry the dou pao and bean curd until golden brown. Remove from pan and let them cool down. Then slice thinly and set aside.
2. Saute the onion and chopped dried shrimp until fragrant.
3. Add chicken breast meat, stir fry until cooked.
4. Push aside the ingredients, add eggs and scramble until cooked.
5. Stir in carrot, red chilli and cabbage.
6. Add in bee hoon, pour the sauce all over the bee hoon. Stir to combine well.
7. Pour in bean sprout, dou pao and bean curd slices. Mix thoroughly.
8. Serve hot.

Watercress (Xi Yang Cai) Soup

Ingredients:
1 bunch of watercress (xi yang cai)
pork ribs (rinsed and scalded with boiling water)
8 red dates
1 tbsp wolfberries
6 cups water
salt to taste

Methods:
1. Bring the water to boil.
2. Add in pork ribs, watercress, red dates and wolfberries. Continue boiling for 15-20 minutes.
3. Reduce the heat to low and simmer for 1 hour.
4. Season with salt before serving.

Sambal Pineapple

Ingredients:
3/4 pineapple (cut into small pieces)
2 cloves garlic (chopped)
30g dried shrimp (chopped)
3 red chilli (chopped)
salt and sugar to taste
100 ml water

Methods:
1. Blend dried shrimp and red chilli into a pulp.
2. Saute garlic until fragrant.
3. Add in the blended mixture and stir fry at low heat until aromatic.
4. Increase to high heat and add in pineapples. Stir to mix well.
5. Add in water, cook until pineapples are softened.
6. Add salt and sugar to taste.

Chinese Sausage Omelette

Ingredients:
1 chinese sausage (lap cheong)(sliced thinly)
2 eggs
salt, white pepper and black pepper to taste

Methods:
1. Add eggs, salt, white pepper and black pepper in a bowl and then lightly beat together.
2. Stir fry the chinese sausage for 1-2 min until lightly brown.
3. Pour the eggs mixture evenly on top of the chinese sausage.
4. Cook for about 2-3 minutes on each side or until lightly brown.
5. Serve.

Stir-fried Turnip(Sengkuang) With Dried Cuttlefish

Ingredients:
belly pork (slice thinly)
1/2 turnip (sengkuang)(shredded)
dried shrimp (chopped)
carrot (shredded)
shredded dried cuttlefish
4 cloves garlic (chopped)
lettuce

Sauce:
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp thick soya sauce
salt and sugar to taste
water

Methods:
1. Saute garlic and dried shrimp until fragrant.
2. Add in shredded dried cuttlefish and then belly pork. Stir fry until aromatic.
3. Put in shredded turnip and carrot. Continue stirring untill all well combine.
4. Pour in sauce and cook until turnip turn limp.
5. Dish up.
6. Squeeze out the excess gravy of turnip, then wrap with lettuce and serve.

Pan-fried Pork Cutlets With Oyster Sauce

Ingredients:
pork (slice 1cm thick)

Marinate:
1 1/2 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp thick soya sauce
1 tsp Lea & Perrins Worcestershire Sauce
dash of sugar
dash of sesame oil
1 tbsp cornflour

Methods:
1. Marinate the pork slices for 1 hour.
2. Heat 2 tbsp oil in the pan over medium heat.
3. Add in pork slices, fry until well cooked and slightly burnt.
4. Sprinkle with a dash of sugar over the pork slices and stir fry a few more seconds. Then dish up.

Herbal Apple Soup

Ingredients:
2 drumstick
1 red apple (remove core, cut into 4 pieces)
10g wolfberries (杞子)
10g Yu Zhu (玉竹)
10g Huai Shan (淮山)
3 Dang Gui (当归)
1 Dang Shen (当参)(cut 3" length)
5 dried longan flesh (龍眼)
6 red dates (红枣)
6 cups water
dash of salt to taste

Methods:
1. Put in all ingredients and bring it to boil.
2. Reduce heat, cover and simmer for 1 1/2 hours.
3. Before serving, add salt to taste.

*This soup tastes sweet rather than salty.

Sambal "Hei Bi"

Ingredients:
20 red chilli (roughly chopped)
10 chilli padi (roughly chopped)(optional, if you like extra hot sambal)
1 lemon grass (sliced thinly)
100g dried shrimp

Seasoning:
salt
sugar

Methods:
1. Blend all ingredients into a pulp.
2. Stir fry the blended mixture over low heat, keep stirring until well-cooked and aromatic.
3. Add dash of salt and sugar to taste.

*This goes really well with fluffy white warm rice!

Japanese Taufu With Egg Gravy

Ingredients:
1 japanese taufu (cut into 8 pieces)
prawns (unshelled, slice into halves)
chicken breast (finely sliced)
Chinese dried mushroom (soaked and cut into halves)
carrot (finely sliced)
chilli (finely sliced)
1 egg (beaten)
1 clove garlic (sliced thinly)

Sauce:
1/2 tsp oyster sauce
1/2 tsp Lea & Perrins Worcestershire Sauce
1 tsp light soya sauce
1 tsp Shaoxing wine (optional)
dash of salt and sugar
cornflour

Methods:
1. Fry japanese taufu until golden brown, remove and set aside.
2. Saute garlic until fragrant.
3. Add in chicken and prawns. Stir fry until cooked.
4. Stir in mushroom, carrot and red chilli.
5. Pour in sauce and fried taufu and let it simmer for 5 minutes.
6. Add in beaten egg and stir until just cooked.
7. Dish up.

Bak Kut Teh ( 肉骨茶) (Express Recipe)

Ingredients:
1 pack A1 Bak Kut Teh Spices
pork ribs
belly pork
Chinese dried mushroom (soaked and cut into halves)
tofu puff
bean curd skin (fu zhou)
pork meatball
fish ball
boiled egg
lettuce
10 cloves garlic
1.5 liter water

Sauce:
2 tbsp oyster sauce
1 tbsp thick soya sauce
2 tbsp light soya sauce
dash of white pepper and salt

Condiment:
garlic (chopped)
chilli padi (chopped)
thick soya sauce

Methods:
1. Blanched pork ribs and belly pork.
2. Bring water to boil in a pot.
3. Add in A1 Bak Kut Teh Spices, 10 cloves garlic, boiled eggs, chinese dried mushroom, pork ribs and belly pork and simmer for 30-40 minutes over low heat until meat is tender.
4. Add sauce to taste.
5. Add in tofu puff, beancurd skin, pork meatball, fish ball.
6. Lastly add in lettuce.
7. Serve hot.

Yam Rice (芋头饭)

Ingredients:
2 cups rice
yam (cut into cubes size)
Chinese dried mushroom (cut into thin strips)
dried shrimp
pork
garlic (chopped)
shallots
spring onion
1 cube chicken stock
water

Sauce:
1 tbsp oyster sauce
1 tbsp thick soya sauce
1 1/2 tbsp light soya sauce
1 tsp sesame oil
dash of salt and white pepper

Methods:
1. Fry the yam until golden brown then drain well and set aside.
2. Saute the shallots until golden brown. Leave aside.
3. Saute garlic until fragrant.
4. Add in dried shrimp and stir fry until aromatic.
5. Add in Chinese dried mushroom.
6. Put in pork and stir fry until cooked.
7. Add rice and sauce. Mix well thoroughly.
8. Pour the rice mixture in the rice cooker. Then add water and chicken cube and cook the rice as usual.
9. Once rice starts to boil, add in pre-fried yam.
10. Garnish with chopped spring onion and fried shallot before serving.

Old Cucumber Soup (老黄瓜汤)

Ingredients:
old cucumber (remove seeds, cut into 2" length)
pork ribs
3 tbsp sweet corn
8 red dates
1 tbsp wolfberries
salt to taste

Methods:
1. Blanched the pork ribs.
2. Put pork ribs, old cucumber, sweet corn, red dates and wolfberries in a pot and bring it to boil.
3. Cook the soup over a small fire about 1-4 hours (the longer the time, the soup will have more flavor).
4. Add salt to taste before serving.

Stri-fried Baby Lettuce With Fermented Bean Paste

Ingredients:
Baby Lettuce
red chilli (finely sliced)
3 cloves garlic (finely sliced)
1 tbsp fermented bean paste
100ml water

Methods:
1. Saute garlic until fragrant.
2. Add in red chilli slices and fermented bean paste. Continue stir fry until aromatic.
3. Add in Baby Lettuce, water and then stir well.
4. Dish up and serve hot.

Fried Eggs With Tomato Sauce

Ingredients:
eggs
onion (finely sliced)

Sauce:
1 tbsp tomato sauce
2 tbsp Heinz chilli sauce
1 tbsp Thai sweet chilli sauce
100ml water
cornflour
dash of salt and sugar to taste

Methods:
1. Fry the eggs until the yolk is half cooked then set aside.
2. Saute onion until fragrant.
3. Pour in sauce and cook until gravy is thick.
4. Pour the sauce on top of fried egg.

Chicken Rendang

Ingredients:
1/2 chicken
1 Mak Nyonya rendang sauce
6 shallots or 1 onion (chopped)
red chilli
2 stalks lemon grass
300ml water
200ml coconut milk
100g kerisik (fried desiccated coconut)
salt

Methods:
1. Saute chopped shallots until fragrant. Then add in lemon grass and red chilli.
2. Add in Mak Nyonya rendang sauce. Stir fry over small fire until aromatic.
3. Add in chicken and stir fry until cooked.
4. Pour in water and coconut milk. Stir to mix well. Cook until gravy turns thick.
5. Add kerisik and mix well. Cook until chicken is tender.
6. Add salt to taste.

Steamed Fei Zhou Yu With Spring Onions

Ingredients:
Fei Zhou Yu (非洲鱼)(slightly rub with salt)
2 spring onions (cut into 2 inches long)
red chilli (sliced thinly)
chilli padi (sliced thinly)
ginger (sliced thinly)
shallots (deep fried)

Sauce:
1/2 tsp oyster sauce
1 tsp sesame oil
2 tsp light soya sauce
dash of salt

Methods:
1. Rub the fish all over with salt, then place the fish on a plate.
2. Sprinkle spring onions, red chilli, chilli padi and ginger on top of fish.
3. Pour the sauce all over the fish.
4. Steam for 15-20 minutes.
5. Place the fried shallots on top of fish. Serve hot.