Curry Prawns With Lady Fingers

Ingredients:
12 prawns
1 sprig of curry leaves
4 tbsp thinly sliced shallots
1 tbsp chopped garlic
15g Baba's fish curry powder
8 lady fingers
200ml water
salt and sugar to taste

Methods:
1. Saute shallots and garlic until slightly golden brown.
2. Add the curry leaves and curry powder, and continue to cook until fragrant.
3. Add water and put in prawns and lady fingers. Let it simmer until lady fingers turn tender.
4. Season to taste with salt and sugar.

Stir-fried Tofu With Leek (韭菜)

Ingredients:
2 soft tofu (cut into bite-sized pieces)
1 bunch leek (Jiu cai, 韭菜) (cut into 2" length)
12 prawns
4 cloves garlic (chopped)
half cup water mixed with 1/2 tsp cornflour

Seasoning:
1/2 tbsp oyster sauce
1/2 tbsp light soya suace
pinch of salt and white pepper

Methods:
1. Pan fry the tofu until golden brown and set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns, continue stirring for 1 minute.
4. Add in leeks and stir for another 1 minute.
5. Add in seasoning and fried tofu.
6. Let it simmer for 1 minute or until the gravy thickens.

Bean Sprout Soup

Ingredients:
bean sprouts (root ends trimmed)
1/3 cup marinated minced meat (roll the meat into small meatballs)
1 egg
4 cloves garlic (chopped)
1 stalk coriander leave (chopped)
salt
white pepper
500ml water

Methods:
1. Saute chopped garlic until golden brown. Set aside.
2. Bring 500ml water to a boil.
3. Add meatballs and simmer until meatballs are cooked.
4. Add in bean sprout. Cook for 1 minute.
5. Drizzle the egg and lightly stir the soup.
6. Add in coriander leaves.
7. Season with pinch of salt and white pepper.
8. Serve hot. Garnish with fried garlic.

Pork Ribs Curry

Ingredients:
pork ribs (cut into bite-sized pieces)
4 small potatoes (cut into wedges)
1 pack Baba's meat curry powder
1 sprig curry leaves
1 star anise
8 shallots (chopped)
3 garlic (chopped)
pinch of salt and sugar
500ml water

Methods:
1. Blanch the pork ribs. Drain and set aside.
2. Saute chopped shallot and garlic until fragrant. Toss in curry leaves and star anise.
3. Stir fry the curry powder over low fire.
4. Add in blanched pork ribs and potatoes,continue stirring about 5 minutes until pork ribs and potatoes are well coated with spices.
5. Add in water and let it simmer for about 45 minutes until pork ribs and potatoes are tender.
6. Serve hot.

Steamed Fish With Shao Xing Wine

Ingredients:
1 fish
salt
ginger (cut into thin strips)
1 stalk sping onion (cut into 2" length)

Seasoning:
3 tbsp light soya sauce
1 tbsp shaoxing wine
2 tbsp water

Garnish:
ginger (cut into thin strips)
coriander leaves (chopped)

Methods:
1. Rub the fish with salt.
2. Drizzle light soya sauce and water on top of the fish. Then top the fish with ginger strips and spring onion.
3. Steam the fish for 15-20 minutes.
4. Heat up a pan and add 2 tbsp cooking oil, stir fry the ginger strips until golden brown. Set aside.
5. Pour 1 tbsp hot oil and 1 tbsp Shao Xing wine over the steamed fish.
6. Garnish the steamed fish with fried ginger strips and coriander leaves.

Taiwanese Minced Pork Rice

Ingredients:
400g minced pork
5 tbsp chopped shallots
2 tbsp chopped garlic
100g chopped preserved turnips / chai poh
1 star anise
5 soft taufu
8 boiled eggs
700ml water
1 cucumber (sliced thinly)

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

Seasoning:
1 tbsp oyster sauce
3 tbsp black soya sauce
2 tbsp light soya sauce
2 tbsp shaoxing wine
1/2 tsp five spice powder
pinch of salt

Methods:
1. Saute chopped shallots and garlic until aromatic.
2. Add in minced pork and star anise. Keep stirring until fragrant and cooked.
3. Stir in chai poh. Continue stirring to mix well all the ingredients.
4. Season with oyster sauce and light soya sauce.
5. Pour in water. Season with dark soya sauce and five spice powder.
6. Add in boiled egg and soft taufu. Let it simmer for 1 hour over medium fire.
7. Season with salt and shaoxing wine then add in cornflour mixture to thicken the gravy. Let it simmer for another 20 minutes.
8. Serve immediately with steamed rice and cucumber.

Lor Mee

Ingredients:
pork bone
pork ribs
100g pork belly skin
1 pack thick yellow noodle (5 servings)
5 hard boiled eggs
bean sprouts
10 prawns (half-shelled)
1 fish cake (sliced thinly)
10 pork balls
5 shallots (sliced thinly)
4 cloves garlic (crushed)
1 star anise
1 egg (beaten)
2 tbsp grated garlic
red chilli padi (chopped)
7 tbsp cornflour
3 litre water

Seasoning:
1 tbsp oyster sauce
2-3 tbsp black soya sauce
1 tbsp light soya sauce
1/2 tsp five spice powder
pinch of salt, sugar

Methods:
1. Bring water to boil. Blanch prawns, fish cake, pork bone and pork ribs with boiling water. Drain ans set aside.
2. Add in boiled eggs, star anise, scalded pork bone and pork ribs into boiling water.
3. Season with oyster sauce, five spice powder, dark soya sauce and light soya sauce. Let it simmer for 1 1/2 hour over medium fire.
4. Remove boiled eggs and pork ribs. Set aside.
5. Stir in beaten egg into the soup.
6. Stir in cornflour mixture and keep stirring until gravy thickens.
7. Add in pork balls.
8. Season with salt and sugar.
9. Boil another pot of water. Scald mee and bean sprout in boiling water. Drain well then put in serving bowls.
10. Pour over the gravy over the mee, garnish with boiled egg, fish cake, prawns, pork ribs, pork balls, fried shallots and grated garlic.
11. Serve immediately with chopped red chilli padi.

Mui Fan (烩饭)

Ingredients:
cooked rice (4 servings)
1 broccoli (cut into bite-sized pieces)
4 leaves Napa cabbage (cut into bite-sized pieces)
4 black fungus (soaked in water)
4 dried mushroom (soaked in water)
1/2 carrot (sliced thinly)
8 prawns (half-shelled)
1 squid (cut into bite-sized pieces)
5 cloves garlic (sliced thinly)
5 slices ginger (sliced thinly)
1 egg (beaten)
2 tbsp cornflour
1 litre water

Seasoning:
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp chicken stock
1 tsp sesame oil
pinch of white pepper, salt

Methods:
1. Heat up oil in wok. Saute ginger and garlic until aromatic.
2. Add in mushroom and stir fry until fragrant.
3. Add in prawns and squid. Stir fry until almost cooked.
4. Add in carrot, black fungus and Napa cabbage.
5. Pour in water and bring to boil.
6. Add in broccoli and seasoning and pour in beaten eggs slowly into the soup.
7. Pour in cornflour mixture and let it simmer to thicken the gravy.
8. Pour the gravy over the rice and serve immediately.

Chicken Herbal Soup With White Fungus

Ingredients:
a leg quarter chicken (skinless)
1 cluster white fungus
5 red dates
1 tbsp wolfberries
10g Dang Shen (cut into halves and quarters)
10g Huai Shan
10g Dang Gui
10g Bei Qi
1.5 litre water

Seasoning:
pinch of salt

Methods:
1. Soak the white fungus until soft, then trim of the bottom stem.Rinse again and set aside.
2. Remove the skin and fat from the chicken.
3. Bring water to boil. Add in all ingredients. Cook for 15 minutes.
4. Transfer to slow cooker on "High" for 4 hours.
5. Season the soup with salt. Serve hot.

Kelp Soup

Ingredients:
2 pieces dried kelp
pork ribs
1 tbsp wolfberries
6 dried oyster (soaked in water)
6 cups water

Seasoning:
dash of salt

Methods:
1. Soak dried kelp in water until soft, then cut into bite-sized pieces.
2. Scald pork ribs with boiling water.
3. Bring the water to boil.
4. Pour the water into slow cooker, add in all the ingredients and cook on "High" for 4-5 hours.
5. Seasoning with salt then serve hot.

Stir-fried Shimeji Mushroom With Basil

Ingredients:
1 pack shimeji mushroom
1 cup basil leaves
4 tbsp marinated minced pork
1/2 carrot (shredded)
3 garlic (sliced thinly)
5 pieces ginger
4 tbsp water

Seasoning:
1/2 tbsp oyster sauce
1 tbsp light soya sauce
dash of salt

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

Methods:
1. Rise and drain shimeji mushroom. Squeeze out excess water from shimeji mushroom.
2. Saute garlic and ginger until aromatic.
3. Stir in minced pork. Keep stirring until minced pork is cooked.
4. Add in carrot and followed by shimeji mushroom.
5. Add in seasoning and water. Let it simmer for about 1 minute.
6. Stir in basil leaves. Make a few quick stirs. Then, serve on plate.

Stir-fried Cabbage With Salted Fish and Dried Shrimp

Ingredients:
1/2 small cabbage (shredded)
salted fish
3 tbsp chopped dried shrimp
3 tbsp chopped garlic
1 red chilli padi (chopped)
100ml water

Seasoning:
1/2 tbsp oyster sauce
1 tbsp light soya sauce
dash of salt

Methods:
1. Pan fry salted fish until golden brown.
2. Saute chopped garlic and dried shrimp until aromatic.
3. Add in cabbage and red chilli padi.Continue stirring for about 2 minutes.
4. Pour in water. Add seasoning, let it simmer for 1 minutes.
5. Stir in salted fish then it's ready to serve.

Baked Prawn With Shrimp Paste

Ingredients:
12 prawns

Marinate:
1 1/2 tbsp shrimp paste
4 tbsp boiling water

Methods:
1. Marinate the prawns for 1 hour in the refrigerator.
2. Bake in a preheated oven at 200 degrees for approximately 15 minutes.

Steamed Egg With Cincalok and Minced Pork

Ingredients:
2 eggs
4 tbsp minced pork
1 tbsp cincalok (rinse with water to reduce saltiness)
1 tsp chopped preserved vegetable (Tung Cai)
3 cloves garlic (chopped)
dash of white pepper
50ml water

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

Methods:
1. Marinate minced meat for 20 minutes.
2. Saute garlic until golden brown. Set aside.
3. Beat the eggs in a bowl.
4. Add in minced pork, cincalok, chopped preserved vegetable, dash of white pepper and water then mix well with a fork or a pair of chopsticks.
5. Steam over medium fire for 25 minutes.
6. Garnish with fried garlic.

Mee Sua Soup

Ingredients:
2 bundles mee sua (for 2 servings)
1/2 cup minced meat
1 cup bean sprout
1 stalk coriander leaves
5 cloves garlic (chopped)
1 tbsp preserved vegetable (Tung Cai)(chopped)
10 small prawn
800ml water

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

Seasoning:
1/2 chicken stock cube
2 tbsp light soya sauce
dash of salt and white pepper

Methods:
1. Marinate minced meat for 20 minutes. Then roll it into small meatballs.
2. Cook the mee sua in the boiling water for 1-2 minutes, separate the strands with chopsticks. Drain and set aside in the serving bowls.
3. Saute chopped garlic until golden brown then set aside.
4. Pour in water and bring to boil.
5. Add in chopped preserved vegetable, prawn and minced meat.
6. Add in bean sprout, coriander leaves and seasoning. Then cook for another 1 minute.
7. Pour the soup over the mee sua. Garnish with fried garlic. Serve immediately.

Ginger Omelette With Sesame Oil

Ingredients:
1/4 cup shredded ginger
2 eggs
sesame oil

Seasoning:
salt
white pepper
light soya sauce

Methods:
1. Lightly beat up eggs and add in salt and white pepper.
2. Saute shredded ginger with sesame oil until golden brown.
3. Pour the egg mixture into the pan.
4. Pan fry each side of the egg until lightly brown.
5. Drizzle with light soya sauce.

Chai Boey With Duck

Ingredients:
2 roasted duck drumstick (cut into bite-sized)
2 bunches of kai choy (cut into 4" length)
6 dried chilli (soaked)
4 dried tamarind slices
5 cloves garlic (crashed)
1 litre water

Seasoning:
1/2 cup tamarind juice (tamarind paste mixed with water)
light soya sauce and salt to taste

Methods:
1. Bring the water to boil.
2. Add in garlic, roasted duck drumstick, dried chilli, dried tamarind slices, tamarind juice and kai choy. Cook until the kai choy turns limp.
3. Add salt and light soya sauce to taste.
4. Serve hot with steamed rice or porridge.

Aglio e Olio With Ham

Ingredients:
6 cloves garlic (chopped)
2 pieces Ayamas Chicken Meatloaf/ham
1 tsp Ichimi Togarashi (red pepper flakes)
1 tsp dried parsley
6 tbsp olive oil
salt, black pepper to taste

Methods:
1. Cook the spaghetti with salted water. Drain and set aside.
2. Meanwhile, saute chopped garlic with olive oil until the garlic turns golden brown.
3. Stir in dried parsley, red pepper flakes, cooked spaghetti, salt and black pepper to taste.
4. Stir well and serve immediately.

Tau Kee With Minced Pork

Ingredients:
2 taukee (soaked and cut into 2 inches length)
1/2 cup black fungus
10 dried chinese mushroom (soaked)
10 dried lily buds
1/2 cup minced pork
1/2 cup glass noodle
4 cloves garlic

Marinate:
1 tbsp light soya sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour

Seasoning:
2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
salt, sugar and white pepper to taste
400ml water
1 tsp cornflour

Methods:
1. Saute garlic until aromatic.
2. Stir in minced pork and keep stirring until minced pork is cooked.
3. Add in mushroom and stir fry for 5 minutes until fragrant.
4. Add in black fungus, lily buds and tau kee.
5. Pour in water and seasoning. Let it simmer for 30 minutes under slow fire.
6. Add in glass noodle, then cook for another 5 minutes.

Duck Porridge

Ingredients:
2 roasted duck drumstick (shredded)
1 cup rice
ginger (finely sliced)
1 stalk spring onion (chopped)
water

Seasoning:
2 tbsp dark soya sauce
4 tbsp light soya sauce
1 tbsp oyster sauce
1 chicken stock cube
salt and white pepper to taste

Garnishing:
coriander leave
fried shallots

Methods:
1. Fry the shallots until golden brown then set aside.
2. Shred the meat from roasted duck drumstick, then put the drumstick bone in the boiling water.
3. Add in rice and ginger.
4. Once the porridge is cooked, add in seasoning and shredded duck meat.
5. Let it simmer for another 20 minutes on low fire. When done, the soup should be thick.
6. Stir in chopped spring onion.
7. Garnish with fried shallots and coriander leaves.

Pork and Potatoes Stew

Ingredients:
1/2 bowl ground pork
2 big potatoes
1 onion
1 spring onion (finely sliced)

Marinate:
1 tsp sesame oil
1/4 tsp white pepper
1 tbsp cornflour
1 tbsp light soya sauce
1 1/2 tbsp chopped shallots
1 1/2 tbsp chopped garlic

Seasoning:
1-2 tbsp dark soya sauce
4 tbsp light soya sauce
1 tbsp oyster sauce
salt and sugar to taste
200ml water
1 tsp cornflour

Methods:
1. Marinate the ground pork for 30 minutes.
2. Boil unpeeled potatoes until they are tender. Then peeled the potatoes and cut into bite-sized.
3. Shape the meat by rolling the ground pork into small meatballs.
4. Fry the meatballs until golden brown colour. Set aside.
5. Saute onion until aromatic.
6. Add in potatoes and meatball.
7. Add in seasoning and cook over a low fire. Let it simmer for 20 minutes or until the gravy turns thick.
8. Garnish with spring onion before serving.

Homemade Okonomiyaki

Ingredients:
100g okonomiyaki flour
2 eggs
100ml water
cabbage (shredded)
3 pieces Ayamas Chicken Meatloaf/ham (cut into 1 inch wide strips)

Garnishing:
brown okonomiyaki sauce (included in the okonomiyaki set)
green seaweed flakes(included in the okonomiyaki set)
mayonnaise
dried bonito flakes

Methods:
1. Whisk okonomiyaki flour, eggs and water in a bowl.
2. Add the cabbage into the batter and mix well.
3. Heat oil in a frying pan.
4. Pour the batter in the center of the pan and spread the batter into a circle.
5. Place the ham/bacon on top of the batter.
6. When the bottom surface turn into golden brown colour, flip it over to cook another side.
7. Serve it on plate, garnish with brown okonomiyaki sauce, mayonnaise, dried bonito flakes and green seaweed flakes.

Pork Belly With Salted Fish

Ingredients:
1/2 cup pork belly (sliced thinly)
1/2 green capsicum (cut into bite-sized)
salted fish (sliced thinly)
5 dried chilli
1 onion (cut into wedges)
1 tbsp chopped garlic

Seasoning:
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
salt to taste
1/2 tsp cornflour
200ml water

Methods:
1. Stir fry the salted fish until crispy. Set aside.
2. Saute onion and garlic until aromatic.
3. Add in dried chilli.
4. Put in pork belly and continue stirring until pork belly is cooked.
5. Stir in salted fish and capsicum.
6. Add in seasoning and cook till gravy turns thick.

Pork Porridge

Ingredients:
1/2 bowl ground pork
ginger (sliced thinly)
spring onion (finely sliced)
5 cloves garlic (chopped)
2 tbsp preserved vegetable (Tung Cai)(chopped)
2 tbsp dried shrimp
1 cup rice

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

Seasoning:
1 tbsp light soya sauce
white pepper and salt to taste
1 chicken stock cube

Methods:
1. Marinate the ground pork for 15 minutes.
2. Saute chopped garlic until golden brown. Set aside.
3. Shape the meat by rolling the ground pork into small meatballs.
4. Put the rice in rice cooker. Add in water and let it boil.
5. Add in ginger, dried shrimp and preserved vegetable.
6. Once the porridge is cooked, add in meatballs, and allow meatballs to cook for about 5 minutes.
7. Add in seasoning, fried garlic and spring onion. Stir briskly to mix well.

Sweet and Sour Pork (咕嚕肉)

Ingredients:
1/2 bowl ground pork
1/2 green bell pepper (cut into bite-sized pieces)
1 piece pineapple (cut into bite-sized pieces)
1 tomato (cut into bite-sized pieces)
1 japanese cucumber (cut into bite-sized pieces)
1/2 red chilli
1 onion

Marinate:
1/2 tsp white pepper
1 tbsp cornflour

Seasoning:
3 tbsp Heinz tomato sauce
2 tbsp Heins chilli sauce
2 tbsp plum sauce
1 tbsp thai chilli sauce
pinch of sugar to taste
1/2 tsp cornflour
100ml water

Methods:
1. Marinate the ground pork for 15 minutes.
2. Shape the meat by rolling the ground pork into small meatballs.
3. Fry the meatballs until golden brown. Dish out and set aside.
4. Saute onion until aromatic then followed by red chilli.
5. Add in tomato, pineapple, green bell pepper and japanese cucumber. Continue stirring until aromatic.
6. Add in seasoning.
7. Once the sauce is thicker, add in fried meatballs.
8. Make a few quick stirs then dish out.

Prawns In Tomato Sauce

Ingredients:
12 prawns (deveined with toothpick)
1 onion (finely sliced)
oil for deep frying

Marinate:
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour
1 tbsp white egg

Seasoning:
4 tbsp Heinz tomato sauce
1 tbsp light soya sauce
1 tbsp sugar
1/2 cup water
1 tsp cornflour

Methods:
1. Marinate the prawns for 15 minutes.
2. Deep frying the prawns until golden brown then set aside.
3. Saute onion until aromatic.
4. Pour in sauce and the fried prawns.
5. Let it simmer and cook until the gravy turn thick and almost dry.
6. Dish up and garnish with scallion.

Lemon Chicken

Ingredients:
1 chicken breast (with skin)
2 tbsp cornflour
1 tsp Kentucky flour
deep frying oil

Seasoning:
3 tbsp lemon juice
3 tbsp sour plum
1 tbsp light soya sauce
1 tsp sugar
1 tsp cornflour
80ml water

Marinate:
1/4 tsp salt
1/4 tsp white pepper

Garnishing:
2 lettuce leaves
2 slices lemon

Methods:
1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken breast with cornflour and Kentucky flour, cover all areas evenly.
3. Deep fry marinated chicken breast until golden brown. Drain and set aside. Let it cool and cut into pieces.
4. Pour the seasoning into a wok, let it boil. Adjust the sourness and sweetness according to your preference.
5. Garnish the plate and pour the sauce over the chicken.

Steamed Brinjal

Ingredients:
2 medium size eggplant/brinjal
5 cloves garlic (chopped)
2 tbsp olive oil
dash of salt

Seasoning:
3 tbsp light soya sauce
1 tsp sesame oil
1 red chilli padi (chopped)
1 stalk coriander leaves (chopped)

Methods:
1. Heat a wok with olive oil. Saute chopped garlic until golden brown then set aside.
2. Cut the brinjal into strips and rub with salt.
3. Steam brinjal for 10-15 minutes or till cooked through.
4. Remove excess water.
5. Pour the seasoning on top of steamed brinjal and sprinkle the fried garlic before serving.

Spicy Calamari

Ingredients:
2 calamari (cut into rings)
1 tbsp Ichimi Togarashi (red pepper flakes)
oil for deep-frying

Marinate:
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
3 tbsp cornflour

Methods:
1. Pat dry calamari with paper towel.
2. Marinate for 10 minutes.
3. Deep fry the calamari until golden brown.
4. Sprinkle with Ichimi Togarashi.
5. Serve with mayonnaise.

Celery Chicken With Cashew Nuts

Ingredients:
1 boneless chicken drumstick
1 stalk celery (finely sliced)
3" length carrot (finely sliced)
4 garlic (finely sliced)
20 cashew nuts
100ml water.

Marinate:
1 tbsp light soya sauce
1 tsp oyster sauce
1 tsp cornflour
dash of salt and white pepper

Seasoning:
1 tsp oyster sauce
1 tbsp light soya sauce
1 tbsp Shaoxing wine

Methods:
1. Marinate chicken drumstick for 1 hour.
2. Dry-fry cashew nuts until brown then set aside.
3. Heat the pan with 1 tbsp oil, add chicken drumstick, skin side down. Pan fry the chicken drumstick with medium heat and until golden brown. Dish up and cut into bite-size pieces.
4. Use the remaining oil to saute garlic until aromatic.
5. Add carrot and stir fry for 1 minute.
6. Add celery and fried chicken pieces. Continue stirring to mix all the ingredients.
7. Pour in water, let it simmer for 1 minute.
8. Stir in oyster sauce, light soya sauce and Shaoxing wine.
9. Dish up and sprinkle with cashew nuts.

Salty Prawns

Ingredients:
14 prawns (deveined, shelled)
oil for pan frying

Seasoning:
1 tbsp salt
dash of black pepper

Methods:
1. Heat up a pan with cooking oil. Add in prawns and pan fry both sides of the prawns until slightly brown.
2. Add in 1 tbsp salt then do a few quick stirs. Drain and dish up.
3. Sprinkle black pepper on top of pan-fried prawns.

Stir-fried Long Bean With Dried Shrimp

Ingredients:
8 long bean (cut to 5cm length)
2 tbsp dried shrimp (soaked)
2 tbsp garlic (finely chopped)
1 tbsp ginger (finely chopped)
1/2 red chilli (finely sliced)

Seasoning:
1 tsp oyster sauce
1 tbsp light soya sauce
100ml water

Methods:
1. Heat oil in wok. Saute garlic, ginger and dried shrimp until aromatic.
2. Add red chilli. Stir fry for 20 seconds.
3. Add long bean and followed by seasoning. Cook until long bean is just tender.
4. Serve.

Stir-fried Asparagus With Prawns

Ingredients:
10 asparagus (cut to 5cm length)
10 prawns (half shelf and deveined)
3 cloves garlic (finely sliced)
5 slices ginger (finely sliced)

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
dash of salt
50ml water

Methods:
1. Heat oil in wok. Saute garlic and ginger until fragrant.
2. Add prawns. Stir fry until prawns turn pink.
3. Add asparagus and seasoning. Continue stirring until asparagus is crisply tender.

Spinach With Fried Anchovies

Ingredients:
dried anchovies
spinach (rinse and cut to 6cm length)
4 cloves garlic (sliced thinly)
2 tbsp olive oil
100ml water/broth

Seasoning:
1 tsp Jia Hor Seasoning
dash of salt

Methods:
1. Heat oil in wok and fry anchovies until golden brown. Dish out and set aside.
2. Saute garlic until fragrant.
3. Add spinach. Stir fry for 1 minute then pour in water and simmer for about 30 seconds.
4. Season with Jia Hor Seasoning and salt.
5. Garnish with fried anchovies and serve with rice or porridge.

Mushroom Tofu Stew

Ingredients:
1 box silken tofu (cut into 12 pieces)
10 dried chinese mushroom (soaked)
1 stalk spring onion (sliced thinly and separate the green and white portion)
4 cloves garlic
200ml water (used for soaking mushroom)

Seasoning
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce

Methods:
1. Saute garlic until aromatic.
2. Stir in mushroom and the white (bottom) portion of spring onion. Continue stirring until fragrant.
3. Pour in water.
4. Add in seasoning and let it simmer over medium heat for 15 minutes.
5. Add silken tofu and the green portion of spring onion. Stir gently and simmer for another 10-15 minutes or until the gravy is thickened.
6. Garnish with spring onion and serve immediately.

Baked Chicken With Worcestershire Sauce

Ingredients:
1 chicken breast (without skin)
2 tbsp lemon juice
1 tbsp olive oil

Marinate:
1/4 tsp white pepper
1/2 tsp black pepper
1/4 tsp salt
1 tbsp light soya sauce
1 tsp dried parsley leaves
1 tsp Ichimi Togarashi (red pepper flakes)
2 tbsp Lea & Perrins Worcestershire Sauce

Garnishing:
lettuce
black sesame seeds

Methods:
1. Tenderize the chicken breast with meat tenderizing hammer.
2. Marinate the chicken breast for 30 minutes in the fridge.
3. Rub the chicken with olive oil and baked in the preheated oven (180 degrees C) for 30-40 minutes.
4. Cut the chicken breast into slices and place on top of the lettuce.
5. Drizzle the lemon juice and sprinkle the black sesame seeds on top of chicken before serving.

Coriander Leaves Omelette

Ingredients:
3 stalks coriander leaves (chopped)
3 eggs

Seasoning:
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1 tbsp light soya sauce

Methods:
1. Break 3 eggs in a bowl. Add in all ingredients and mix well with a fork or chopsticks.
2. Oil the pan. Pour a scoop of egg mixture in the pan and spread the egg mixture over the surface.
3. When the egg is half done, roll it up to one side of the pan with fork and spatula.
4. Brush the empty part of the pan with oil.
5. Put another scoop of egg mixture in the pan. Spread it over the surface and under the folded egg.
6. Cook it until half done and roll the egg again to the opposite side of where it is.
7. Slice into pieces before serving and it looks like Japanese rolled omelette.

Mint Soup

Ingredients:
1 bunch mint
1 egg
4 cloves garlic (chopped)
600ml water/broth

Seasoning:
1 tbsp Jia Hor Seasoning/chicken stock
salt

Methods:
1. Saute garlic until fragrant.
2. Pour in water, bring to boil.
3. Put in egg and lightly stir.
4. Add in mint leaves. Let it simmer for 1 minute.
5. Add in seasoning and serve the soup in bowls.

Mui Choy With Pork Belly

Ingredients:
1 bowl mui choy (soaked and chopped)
1/2 bowl pork belly (cut into bite-sized pieces)
1/2 cup peanut (soaked)
8 cloves garlic (chopped)
1200ml water

Marinate:
1 tsp sesame oil
2 tbsp light soya sauce
1 tbsp dark soya sauce

Seasoning:
1 tbsp light soya sauce
2 tbsp dark soya sauce
dash of salt

Methods:
1. Soak mui choy in water for 30 minutes. Wash away any salt and sand. Drain and squeeze out any remaining water, then chop to small pieces.
2. Marinate pork belly for 15 minutes.
3. Saute garlic until fragrant.
4. Put in marinated pork belly. Continue stirring until pork belly is cooked.
5. Stir in mui choy and peanut. Keep stirring for 1-2 minutes.
6. Pour in water and bring to boil.
7. Season with 1 tbsp light soya sauce and 1 tbsp dark soya sauce.
8. Simmer over medium heat for 1 hour or until pork belly and peanut are soft and gender.
9. Taste with salt. Turn off the stove and let stand for another 20-30 minutes.
10. Serve with steamed rice.

Stir-fried Shimeji Mushroom With Celery

Ingredients:
1 pack shimeji mushroom
1 stalk celery
1/3 carrot
3 cloves garlic (sliced thinly)
4 slices ginger
4 tbsp water

Seasoning:
1/4 tsp black pepper
1 tsp oyster sauce
dash of salt

Methods:
1. Cut celery and carrot into strips of 5cm length.
2. Rise and drain the shimeji mushroom.
3. Saute garlic and ginger until fragrant.
4. Add in shimeji mushroom. Continue stirring for about 1 minute. Sprinkle black pepper.
5. Stir in carrot and celery.
6. Add in oyster sauce, salt and water.
7. Let it simmer for 1 minute then dish up.

Claypot Salted Duck With Cantonese Sausage and Mushroom (Lap Mei Fun)

Ingredients:
1 pack preserved duck leg
1 cantonese sausage (sliced thinly)
4 dried chinese mushroom
2 cups rice ( for 4 servings)
5 cloves garlic (crushed)
3cm ginger (sliced thinly and crushed)
4 shallots (sliced thinly)

Seasoning:
2 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp oyster sauce
1 tbsp Jia Hor seasoning

Methods:
1. Remove skin from preserved duck leg and blanched in boiling water for 2 minutes. Then drain and chop into bite-sized pieces.
2. Saute shallots until golden brown colour then set aside.
3. Saute garlic and ginger until fragrant.
4. Add in rice and stir well with 1 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp oyster sauce and 1 tbsp Jia Hor seasoning.
5. Pour the rice into a claypot, add enough water to cover rice by 1/2 inch.
6. Add mushroom, preserved duck and sausage in boiling water once the water is boiling.
7. Cover the claypot and reduce heat to medium-low heat.
8. while cooking the rice, blanch the choy sum in boiling water. Then drain and stir
with 1/2 tbsp oyster sauce, 1 tbsp light soya sauce and fried shallots.
9. After 10 minutes, the rice should look fairly dry, drizzle 1 tbsp light soya sauce
on top of rice.
10. Re-cover the pot, turn off the heat and allow it to steam for another 5 minutes.
11. Sprinkle some fried shallots on top before serving.

Fried Rice

Ingredients:
4 servings cooked rice (left overnight in the fridge)
1 chinese sausage (cut into slices)
16 prawns (unshelled and deveined)
1 cup roasted pork
5 long bean (diced thinly)
2 eggs (lightly beat the eggs with salt and pepper)
5 cloves garlic (chopped)
1 onion (thinly sliced)
2 chilli padi (chopped)
1 stalk spring onion (diced thinly)
4 tbsp cooking oil

Seasoning:
1 tbsp osyter sauce
3 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp sesame oil
dash of salt, white pepper

Methods:
1. Heat a wok with 2 tbsp oil. Add eggs, keep stirring until the eggs are scrambled but not too dry. Set aside.
2. Add 2 tbsp oil. Saute garlic and onion until fragrant.
3. Add in roasted pork. Continue stirring until aromatic.
4. Add in sausage and prawns. Stir-fry until the sausage and prawns are cooked.
5. Stir in chopped long bean and chilli padi.
6. Add the scrambled egg back into the wok then follow by rice and seasoning. Stir
thouroughly to mix well.
7. Stir in chopped spring onion.
8. Dish out and serve.

Stir-fried Chayote (佛手瓜) With Minced Pork

Ingredients:
5 tbsp ground pork
1 chayote (cut into slices)
2 dried chinese mushroom (soak, cut into slices)
3 cloves garlic (chopped)
1 tbsp dried shrimp (chopped)
glass noodle (cut into 6-7cm length)
1/2 cups chicken broth

Marinated:
1 tbsp fish sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tsp cornflour
dash of white pepper

Seasoning:
1 tsp oyster sauce
dash of salt

Methods:
1. Marinate ground pork for 15 minutes.
2. Saute chopped garlic and dried shrimp until aromatic.
3. Add the marinated ground pork and stir fry until the ground pork is cooked.
4. Add chinese mushroom. Continue stirring until fragrant.
5. Add chayote. Stir to mix well with other the ingredients.
6. Pour in chicken broth. Let it simmer for 1 minute or until tender.
7. In the meantime, add in glass noodle.
8. Add in seasoning and serve immediately.

Tau Fu Pok With Minced Pork

Ingredients:
5 tbsp ground pork
8 tau fu pok (cut into half)
4 cloves garlic (chopped)
1 bunch of coriander leaves (cut into 2cm length)
2 cups chicken broth

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

Seasoning:
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce
1 tsp cornflour
dash of salt

Methods:
1. Marinate ground pork for 15 minutes.
2. Saute chopped garlic until aromatic.
3. Add the marinated ground pork and stir fry until the ground pork is cooked.
4. Add tau fu pok. Continue stirring for about 1 minute.
5. Pour in chicken broth. Let it simmer for 20 minutes or until the tau fu pok turn soft.
6. Add in seasoning and simmer for another 2 minutes.
7. Stir in coriander leaves and stir to mix well.
8. Serve.

Steamed Taufu With Chai Poh Sauce

Ingredients:
2 square soft taufu
30g preserved radish (soaked, chopped)
1 red chilli padi (chopped)
1 1/2 tbsp chopped garlic
1 tbsp chopped shallot
1/2 tbsp oyster sauce
1 tsp sugar

Methods:
1. Saute chopped garlic and shallots until fragrant.
2. Add in preserved radish. Continue stir fry over low heat until aromatic.
3. Add in chopped chilli padi.
4. Add in oyster sauce and sugar. Stir to mix well.
5. Dish up and place it on top of soft taufu.
6. Steam for about 5-6 minutes.
7. Garnish with spring onion and coriander leaves before serving.

Salted Fish Curry (Express Recipe)

Ingredients:
3 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
1 pack salted fish bone
12 prawns (shelled)
5 long bean (cut into 6cm length)
1 brinjal (cut into 6cm length wedges)
6 tau fu pok (cut into half)
8 cabbage leaves (tear into bite-size pieces)
1 sprig curry leaves
200ml coconut milk
500ml water
salt to taste

Methods:
1. Heat up 2 tbsp oil. Saute shallots and garlic until fragrant.
2. Add the Mak Nyonya Vegetarian Curry sauce and curry leaves.
3. Add salted fish bones and saute until aromatic.
4. Add long bean, brinjal and cabbage.
5. Pour in water and cook to a boil. Let it simmer for 10 minutes.
6. Add in prawns and tau fu pok.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Bring it to boil and season with salt.
9. Serve hot.