Stir-fried Japanese Cucumber With Glass Noodle

Ingredients:
1 tbsp chopped dried shrimp
1 japanese cucumber (cut into slices)
3 cloves garlic (chopped)
glass noodle (cut into 6-7cm length)
1/2 tsp chopped red chilli
80ml water

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
dash of salt

Methods:
1. Saute chopped garlic and dried shrimp until aromatic.
2. Add cucumber slices and red chilli padi. Continue stirring for 2 minutes.
3. Pour in water. Let it simmer for 1 minute or until tender.
4. In the meantime, add in glass noodle.
5. Add in seasoning and serve immediately.

Pan-fried Chicken

Ingredients:
2 chicken leg quarters
2 tbsp chopped red capsicum
2 tbsp chopped yellow capsicum
2 anise star
5 cloves garlic (crushed)
1 onion (chopped)
10g butter
1 tbsp vegetable oil

Marinate:
1/2 tsp black pepper
1/4 tsp white pepper
1 tbsp ginger juice
1/2 tsp salt
1 tsp dried oregano
1 tbsp light soya sauce
4 tbsp Lea & Perrins Worcestershire Sauce

Methods:
1. Marinate chicken leg quarters and leave in the fridge overnight.
2. Heat up the pan, then add in oil and butter.
3. Put the chicken skin side down in the pan and pan fried until the skin nicely browned.
4. Saute crushed garlic, chopped onion, chopped capsicum and star anise until aromatic.
5. Transfer the chicken and other ingredients to a baking dish.
6. Preheat oven to 150 degrees celsius. Bake the chicken for another 20-25 minutes.

Winter Melon and Fish Ball Soup

Ingredients:
winter melon
pork ribs
4 red dates
1 tbsp wolfberries
6 cups water
12 fish ball
salt

Methods:
1. Peel and cut the winter melon into chunks.
2. Scald pork ribs with boiling water.
3. Bring water to boil.
4. Add all ingredients (except fish ball) into the pot. Bring to boil for 20 minutes.
5. Reduce the heat to low and simmer for 1 hour.
6. Add in fish ball and season with salt before serving.

Mani Cai (马尼菜) Soup

Ingredients:
1 bunch of mani cai
3 cloves garlic (chopped)
2 tbsp marinated minced meat
800ml water
1 egg

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

Methods:
1. Heat up 1 tbsp oil. Saute garlic until fragrant.
2. Stir in minced meat. Cook until aromatic.
3. Pour in water, let it boil.
4. Add in mani cai.
5. Lightly stir in 1 egg.
6. Add in seasoning and serve hot.

Long Bean Curry With Prawns and Japanese Tofu

Ingredients:
4 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
14 prawns (half-shelled)
1 japanese tofu
8 long bean (cut into 2cm length)
1 sprig curry leaves
3 tbsp coconut milk
500ml water

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 long bean. Continue stirring for 5 minutes.
4. Pour in water and cook to a boil.Let it simmer until long bean turns tender.
5. Pan fry japanese tofu until golden brown.
6. Once the long bean is cooked until tender, stir in prawns and fried japanese tofu.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Serve hot.

Steamed Taufu With Olive Vegetable and Minced Meat

Ingredients:
1 box silken taufu
3 tbsp marinated minced meat
2 1/2 tbsp olive vegetable (橄榄菜)
4 cloves garlic (chopped)

Seasoning:
pinch of salt
1 1/2 tbsp light soya sauce

Garnishing:
chopped spring onion

Methods:
1. Carefully invert the silken taufu into a plate and cut it into pieces. Set aside.
2. Heat up the pan with oil. Saute chopped garlic until fragrant.
3. Add in minced meat. Continue stirring until the minced meat turns slightly brown and aromatic.
4. Stir in olive vegetable.
5. Sprinkle a pinch of salt and drizzle 1 1/2 tbsp light soya sauce into the pan.
6. Pour the mixture on top of the silken taufu.
7. Steamed for 5-10 minutes.

Steamed Fish With Fermented Bean Paste

Ingredients:
fish
1 1/2 tbsp fermented soy bean paste
1/2 tbsp fermented chilli bean paste
1/2 tbsp fermented black bean paste
1 chilli padi (chopped)
2 tbsp light soya sauce
3 tbsp chopped ginger
1 tbsp chopped spring onion (white part)

Garnishing:
chopped spring onion

Methods:
1. Rub the fish with salt.
2. Chop the fermented bean paste and then mix with chopped ginger, chopped chilli padi, chopped spring onion and light soya sauce in a bowl.
3. Place the mixture on top of the fish.
4. Steam for 10-15 minutes.
5. Garnish with spring onion and serve hot.