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.