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.