Stir-fried Pumpkin with Dried Shrimps

Ingredients:
pumpkin (cut into cubes)
dried shrimps (chopped)
2 cloves garlic (chopped)
sugar, salt to taste
250ml water

Methods:
1. Saute garlic and dried shrimps until fragrant.
2. Add in pumpkin cubes, stir fry for 1 minute.
3. Pour in water, cover the lid and cook until the pumpkin cubes are tender. Allow the water to dry up.
4. Add sugar and salt to taste.

Soft Taufu with Minced Pork

Ingredients:
1 soft taufu
ground pork
2 dried chinese mushroom (soak until soften then cut into small cubes)
2 cloves garlic (chopped)

Sauce:
11/2 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp Lea & Perrins Worcestershire Sauce
dash of salt to taste
1/2 cup water
cornflour

Garnishing:
spring coriander leaves

Methods:
1. Cut the soft tofu into rectangular pieces about 1" thick and coat with cornflour. Fry until golden brown. Set aside.
2. Saute chopped garlic until fragrant.
3. Add in dried chinese mushroom and continue stirring for 20 seconds.
4. Pour in the sauce and cook until the sauce thickens.
5. Pour the sauce over the fried soft taufu.
6. Garnish with coriander leaves.

Fried Long Life Noodle (Mee Diao) 寿面

Ingredients:
1 pack long life noodle (mee tiao)
Chinese chives (ku chai)
bean sprout
pork (finely slice)
prawn
2 eggs
carrot (finely slice)
red chilli
red chilli padi(optional)
dried shrimp (chopped)
5 cloves garlic (chopped)

Sauce:
1 tsp oyster sauce
4 tbsp light soya sauce
1/2 tsp thick soya sauce
salt to taste
1/2 cup water

Methods:
1. Cook the noodles in boiling water until tender, it probably takes 3 minutes. Drain the noodles and rinse with cold water then set aside.
2. Pour the egg 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. Set aside.
3. Saute chopped garlic and dried shrimp until fragrant.
4. Stir in prawns and pork slices. Stir-fry until cooked.
5. Add in chinese chives, carot and red chilli. Stir well.
6. Add in fried scrambled egg to combine.
7. Add in the noodles. Stir and mix well.
8. Pour in sauce. Stir well.
9. Stir in the bean sprout and cooked for 1 minutes.
10.Serve hot.

Fish Porridge with Carrot and Celery

Ingredients:
rice
fish (rub over with salt)
carrot (cut into small cubes)
1 stalk celery (cut into small cubes)
ginger (finely slice)
1 Maggi Chicken Stock Cube or chicken broth

Sauce:
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
dash of white pepper
salt to taste

Garnishing:
fried shallots
spring coriander leaves

Methods:
1. Fry the fish until golden brown. Dish and drain. Let it cool.Then mince the fish meat.
2. Put the rice in the rice cooker. Add in water and Maggi Chicken Stock Cube or chicken broth. Bring it to a boil. Check and stir occasionally.
3. Once the grains start breaking , add in ginger slices, carrot and celery cubes. Stir to mix well all the ingredients.
4. Once the porridge is cooked, stir in minced fish meat, and cook for about 5 minutes.
5. Add in sauce and continue stirring for a few seconds.
6. Scoop to bowl and garnish with fried shallots and spring coriander leaves.
7. Serve hot.

Spaghetti With Tomato Puree

Ingredients:
butter
olive oil
spaghetti
broccoli
cuttle fish
dried parsley
red chilli padi (if you like the spaghetti tastes spicy)
onion (cut into small cubes)
1 tomato (cut into small cubes)
2 chinese dried mushroom (finely slice)
4 Ayamas chicken cocktail sausage (cut into pieces)

Sauce:
250g tomato puree
salt

Methods:
1. Boil spaghetti with 1 tbsp olive oil and salt until tender. Scoop out the spaghetti into a colander.
2. Dip the broccoli into a boiling water for 5 minutes then dish up.
3. Stir-fried sausage and dried chinese mushroom with butter. Dish and drain.
4. Saute the onion with 1 tsp butter and 3 tbsp olive oil using slow fire.
5. Add in red chilli padi, cooked spaghetti and dried parsley. Mix well then dish up.
6. Stir-fried the cuttle fish with 2 tbsp olive oil.
7. Stir in the tomatoes cubes and tomato puree. Season with salt.
8. Add in the fried sausages, mushroom and cooked spaghetti then mix well and serve hot.

Sweet and Sour Fish

Ingredients:
fish (rub with salt and cornflour)
1 onion
1 tomato
1 Japanese cucumber
red chilli

Sauce:
3 tomato ketchup
2 chilli sauce
1 thai sweet chilli sauce
1 tsp Lea & Perrins Worcestershire Sauce
5 tbsp water
salt to taste
cornflour

Methods:
1. Fry the fish until golden brown then dish up.
2. Saute onion until fragrant.
3. Add in red chilli, onion, tomato and cucumber. Stir-fry for a while.
4. Pour in sauce and cook until te gravy is thick.
5. Pour the gravy sauce over the fried fish.

Stir-fried Broccoli, Asparagus and Dou Pao (豆包)

Ingredients:
broccoli
asparagus
carrot (cut into small cubes)
green lantern chilli (cut into small cubes)
2 cloves garlic (finely slice)
dou pao (cut into pieces)

Sauce:
2 tbsp oyster sauce
1 tsp Lea & Perrins Worcestershire Sauce
salt
cornflour
1/2 cup water

Methods:
1. Fry the dou pao until golden brown the dish up.
2. Dip the broccoli into a boiling water for 5 minutes then dish up. Arrange the broccoli around the dou pao.
3. Saute garlic until fragrant.
4. Add in asparagus, carrot and green lantern chilli, continue stir fry.
5. Pour in the sauce and cook until the sauce thickens.
6. Pour the sauce and the cooked asparagus, carrot and green lantern over the fried dou pao.

Lotus Root Soup

Ingredients:
lotus root (cut into slices)
peanut
dried red dates
wolfberry
pork ribs
salt to taste

Methods:
1. Clean the pork ribs by blanching in boiling water for 5 minutes, then drain off water.
2. Pour lotus root, peanut, dried red dates, pork ribs and wolfberry into boiling water.
3. Cook the soup over a small fire about 1-4 hours (the longer the time, the soup will have more flavor).
4. Seasoning with salt before serving.

Fried Mee With Tomato Ketchup

Ingredients:
1/2 pack yellow mee
egg
prawn (half shelled)
cuttle fish
bean sprout
fish cake (finely slice)
carrot (finely slice)
bean curd (cut into small cubes)
red chilli (finely slice)
3 cloves garlic (chopped)

Sauce:
1 tbsp Heinz chilli sauce
3 tbsp tomato ketchup
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp thick soya sauce
3 tbsp water
salt

Methods:
1. Fry the bean curd cubes until golden brown then dish up.
2. Pour the egg 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. Dish up.
3. Saute chopped garlic until fragrant.
4. Add in prawn and cuttle fish, stir-fry until cooked.
5. Add in fish cake, red chilli slices, fried bean curd cubes and fried scrambled egg, then stir for a while.
6. Add in mee and continue stirring.
7. Pour in the sauce and mix well.
8. Add in the bean sprout and continue stir for a while.

Spinach (菠菜) Fried Rice

Ingredients:
3 cups cooked rice
chicken breast (cut into small cubes)
3 button mushroom (cut into small cubes)
1 stalk of celery (cut into small cubes)
half carrot (cut into small cubes)
half bean curd (cut into small cubes)
3 stalk of spinach (chopped)
1 egg (scrambled)
red chilli (sliced thinly)
3 cloves garlic (chopped)
pepper,salt and light soya sauce to taste

Garnishing:
pork/chicken floss
spring coriander leaves
lettuce

Methods:
1. Saute the garlic until golden brown. Dish and drain.
2. Fry bean curd cubes until golden brown. Dish and drain.
3. Fry the scrambled egg. Dish and drain.
4. Stir fry the chicken breast meat until cooked.
5. Add in button mushroom,celery, carrot, red chilli.
6. Add in fried scrambled egg, fried bean curd and cooked rice and stir well.
7. Add the salt, pepper and light soya sauce and check for seasoning.
8. Add in the chopped spinach and stir for a while.
9. Add in the fried chopped garlic and mix well.
10. Serve hot.

Spicy Honey Chicken

Ingredients:
chicken breast (cut into pieces)
red chilli (sliced thinly)
5 dried chilli (cut into small pieces)
1 onion
1 spring onion

Marinate:
1 tbsp light soya sauce
1 tbsp Shaoxing wine
dash of sesame oil
dash of salt
1 tbsp cornflour

Sauce:
3 tbsp honey
4 tbsp water
1 tsp thick soya sauce
dash of salt

Methods:
1. Marinate the chicken breast for 30 minutes.
2. Fry the marinated chicken breast pieces until golden brown then dish up.
3. Saute onion, red chilli and dried chilli until fragrant.
4. Add in the fried chicken and spring onion, mix well.
5. Pour in sauce and cook until the sauce thickens.

Fried Fish With Fermented Soy Bean Paste

Ingredients:
fish
ginger (finely slice)
red chilli (finely slice)
1 tbsp fermented soy bean paste
sesame oil

Sauce:
1/2 tbsp light soya sauce
1/2 tsp thick soya sauce
dash of sugar
1/2 cup water
1 tsp cornflour

Garnishing:
spring coriander leaves

Methods:
1. Fry the fish until golden brown. Dish and drain.
2. Use sesame oil to saute the ginger until fragrant.
3. Add in red chilli slices and soy bean paste and stir well.
4. Pour in the sauce and cook until the gravy is thick.
5. Pour the gravy sauce over the fried fish.

Stir-fried Bean Sprout With Bean Curd, Salted Vegetable and Fish Cake

Ingredients:
bean sprout
bean curd (cut into slices)
salted vegetable (finely slice)
fish cake (cut into slices)
red chilli (finely slice)
dried shrimp (chopped)
2 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
4 tbsp water

Methods:
1. Fry the bean curd until golden brown then dish up.
2. Saute chopped garlic and dried shrimp until fragrant.
3. Add in salted vegetable, fish cake and red chilli slices and stir well.
4. Add in bean sprout and fried bean curd.
5. Pour in the sauce and let it simmer for a while.

Mayonnaise Pork

Ingredients:
pork (cut into pieces)

Marinate:
1 tbsp cornstarch

Sauce:
2 tbsp mayonnaise
5 tbsp Thai sweet chilli sauce
1 tsp sweetener milk (optional)
3 tbsp water
1/2 tsp cornflour

Methods:
1. Marinate pork slices for 10 minutes.
2. Fry the pork until golden brown then dish up.
3. Pour in the sauce and continue stirring for a few seconds.
4. Add in the fried pork pieces and mix well.

Stri-fried Pork With Salted Vegetable

Ingrediants:
2 cloves garlic
ginger
red chilli
salted vegetable (sliced thinly)
pork (sliced thinly)

Sauce:
1 tsp oyster sauce
1/2 tsp thick soya sauce
2 tbsp light soya sauce
1/2 tsp Lea & Perrins Worcestershire Sauce
dash of salt
1 tsp cornflour
100ml water

Methods:
1. Saute ginger and garlic until fragrant.
2. Toss in red chilli slices.
3. Add in pork and stir-fried until cook.
4. Add in salted vegetable and stir-fried for a while.
5. Pour in the sauce and cook until the sauce thickens then dish up.

ABC Soup

Ingredients:
3 tomatoes
1 onion
1 carrot
1 potato
1/2 cup corn
pork ribs
dash of salt
ground white pepper
5 cups water

(You can change the quantity of the ingredients to your preferences)

Methods:
1. Clean the pork ribs by blanching in boiling water for 5 minutes, then drain off water.
2. Pour tomatoes, onion, carrot, potato, corn and pork ribs into boiling water.
3. Cook the soup over a small fire about 1-4 hours (the longer the time, the soup will have more flavor).
4. Seasoning with salt before serving.

Sambal Winged Bean (杨桃豆)

Ingredients:
winged bean (finely slice)
onion (finely slice)
red chilli
1 tbsp Heng's crispy prawn chilli sauce (or sambal with dried shrimp)
dash of salt

Methods:
1. Saute onion until fragrant.
2. Add in chilli slices and winged bean then stir-fried for a while.
3. Toss in Heng's crispy prawn chilli sauce and salt and stir well.
4. Dish up.

Dried Curry Chicken

Ingredients:
chicken breast meat
1 potato (cut into cubes)
1 onions
red chilli
1 Baba's chicken curry powder
2 cups water
salt, sugar to taste

Methods:
1. Saute onion until fragrant.
2. Add in red chilli and Baba's chicken curry powder and saute over a small fire until fragrant.
3. Add in chicken breast meat and stir-fry until cook.
4. Add in potato and stir well.
5. Pour in water and cook until the potato is tender.
6. Cook until sauce thickens then add in salt and sugar to taste.

Stir-fried French Bean (乌龟豆) With Japanese Taufu

Ingredients:
french beans
japanese taufu
button mushroom
2 cloves garlic (sliced thinly)
dried shrimp (chopped)

Sauce:
1 tbsp oyster sauce
dash of salt
1 tsp cornflour
100ml water

Methods:
1. Fry the japanese taufu until golden brown then dish up.
2. Saute garlic and dried shrimp until fragrant.
3. Add in button mushroom and stir-fry a while.
4. Add in french beans and stir well.
5. Put in fried japanese taufu gently, stir softly so as not to break the japanese taufu.
6. Pour in the sauce and cook until the sauce thickens then dish up.

Ma Po Taufu (麻婆豆腐)

Ingredients:
1 box soft taufu (cut into small cubes)
ground pork
chilli (sliced thinly)
2 cloves garlic (chopped)
2 shallot (chopped)
4-5 slice ginger
spring onion (finely slice)
2 dried chinese mushroom (soak until soften then cut into small cubes)

Marinate:
1 tbsp cornstarch

Sauce:
1 tsp oyster sauce
2 tsp Lee Kum Kee chilli bean sauce (Toban Djan)
1/2 tsp soy bean paste
1/2 tsp black soy bean paste
1 tbsp light soya sauce
1/2 tsp thick soya sauce
dash of salt
dash of sugar
1 tsp cornflour
1 cup water

Method:
1. Marinate ground pork.
2. Saute ginger, garlic and shallot until fragrant.
3. Add in ground pork and stir-fry.
4. Add in dried chinese mushroom and chilli and stir-fry.
5. Pour in sauce and stir well.
6. Add in the soft taufu gently. Stir evenly and softly so as not to break the taufu. Cover and cook for 5 minutes.
7. Pour in spring onion and stir well for 1-2 minutes.

Fried Bitter Gourd With Fermented Black Bean

Ingredients:
bitter gourd (finely slice)
chicken breast meat (cut into bite size)
red chilli (finely slice)
1cm ginger (finely slice)
2 cloves garlic (finely slice)

Marinate:
1 tbsp cornstarch

Sauce:
1 tbsp fermented black bean
1/2 tsp osyter sauce
1/2 tsp thick soya sauce
1 tbsp light soya sauce
1 tsp cornstarch
3/4 cup of water
1/2 tsp Lea & Perrins Worcestershire Sauce
dash of salt
dash of sugar

Methods:
1. Marinate chopped chicken breast for 10 minutes.
2. Fry the chopped chicken breast until golden brown then dish up.
3. Saute chopped ginger, garlic, red chilli and fermented black bean until fragrant.
4. Add in sliced bitter gourd and continue stir fry.
5. Add in fried chicken breast and mix well.
6. Pour in the sauce and cook until the sauce thickens then dish up.