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.