Bittergourd Soup

Ingredients:
1 bitter gourd (cut into 2 inches long)
8 dried red dates
1 tbsp woflberries
pork ribs
5 cups water
salt

Methods:
1. Clean the pork ribs by blanching in boiling water for 5 minutes, then drain off water.
2. Pour bitter gourd, dried red dates, pork ribs and wolfberries into boiling water.
3. Cook the soup over a small fire about 1-4 hours (the longer the time, the soup will have more flavor).
4. Seasoning with salt to taste before serving.

Popiah

Ingredients:
popiah skin
lettuce
coriander leaves
shallots (sliced thinly and fry until crispy)
peanut sugar (crushed peanut + sugar)
chilli sauce
sweet chilli sauce (chopped chilli padi + sugar + water)
sweet sauce

Filling A
turnip (sengkuang) (shredded)
dried shrimp (chopped)
carrot (shredded)
4 cloves garlic
pork (sliced thinly)
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce
salt,sugar to taste
water

Filling B
french bean (sliced thinly)
prawns (cut into small cube size)
1/2 tsp oyster sauce
salt to taste

Filling C
4 eggs (beaten)
salt, white and black pepper to taste

Filling D
bean curd (cut into fine slivers)

Filling E
bean sprout (tailed and blanched)

Filling F
cucumber (cut into fine slivers)

Methods:
Filling A
1. Saute garlic and dried shrimp until fragrant.
2. Add in pork, stir fry until cooked.
3. Put in turnip and carrot.
4. Add in seasoning A and cook until turnip turn limp.

Filling B
1. Stir fry prawn and french bean.
2. Add seasoning to taste.

Filling C
1. Fry the eggs and then let it cool. Cut into thin shreds.

Filling D
1. Deep fry the bean curd slivers.

Serve Popiah
1. Spread 1 tsp sweet sauce, 1 tsp chilli sauce in the center of the popiah skin.
2. Place a piece of lettuce on top of the sauces.
3. Place Filling A on top of the lettuce after squeezing out the excess gravy.
4. Then top with filling B, C, D, E, F and fried shallots.
5. Sprinkle some peanut sugar, sweet chilli sauce and coriander leaves.
6. Fold the sides, tuck in firmly and then roll up tightly.

Shredded Chicken Porridge With Fried Tiny Anchovies

Ingredients:
rice
chicken breast (cooked and then shredded)
tiny anchovies
ginger (sliced thinly)
4 cloves garlic (chopped)
spring onion (finely slice)
broth (anchovies + chicken stock)

Seasoning:
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
salt, white pepper to taste

Methods:
1. Cook the broth with anchovies and chicken stock. Add in chicken breast and allow to cook until just done. Set aside to cool. Shred the meat with finger tips.
2. Fry the tiny anchovies until golden brown. Set aside.
3. Saute chopped garlic until golden brown . Set aside.
4. Put the rice in rice cooker. Add in broth. Bring it to boil. Check and stir occasionally.
5. Once the grains start breaking, add in ginger slices.
6. Once the porridge is cooked, stir in shredded chicken, and cook for about 5 minutes.
7. Add in seasoning, fried garlic, fried tiny anchovies and spring onion. Stir to mix well.
8. Serve hot.

Fish Curry With Lady Fingers (Express Recipe)

Ingredients:
fish
10 lady fingers
2 tomatoes
1 onion
red chilli (sliced)
1 Mak Nyonya curry fish sauce
3-4 tbsp Baba's fish curry powder
5 tbsp coconut milk
salt to taste
450ml water

Methods:
1. Fry fish until golden brown. Set aside.
2. Saute onion until fragrant.
3. Add in red chilli and Baba's fish curry powder. Saute until aromatic over small fire.
4. Add in 1 pack of Mak Nyonya curry fish sauce. Stir to mix well.
5. Pour in water. Bring it to boil.
6. Add in tomatoes, lady fingers and fried fish and simmer for 20 minutes.
7. Add in coconut milk and salt.
8. Serve hot.

Stir-fried French Bean With Prawns

Ingredients:
french bean
prawns (half shelled)
2 cloves garlic (finely slice)

Sauce:
1 tbsp rice wine
1 tbsp oyster sauce
dash of salt
cornflour
4 tbsp water

Methods:
1. Saute garlic until fragrant.
2. Add in prawns and stir fry until cooked.Set aside.
3. Put in french bean and continue stir fry until the french beans turn from light green to bright dark green in color.
4. Pour in the sauce and cooked prawns. Stir well and cook until the sauce thickens.