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Microwave: Slice baked potatoes

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How to ? Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them. Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. A wooden spoon works great. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork. To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan. Sprinkle with melted butter and herbs. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. ...
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Recipe: Penang Fried Kway Teow

Ingredients • 600g kway teow • Chopped garlic • Cooking oil • 300g prawns, shelled but leave the tails intact • 1 Chinese sausage (optional), sliced thinly • 150g cockles, scalded and shelled • 150g beansprouts • 100g chives, cut into 3cm lengths • Chilli paste • Eggs Seasoning: • 1 tbsp light soya sauce • Salt and pepper to taste • 1 tbsp chilli paste • A little dark soya sauce for colour • A little water Method Heat wok with 3 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional). Push all the fried ingredients to one side and add in a plate of kway teow. Stir-fry the kway teow quickly. Add seasoning and sprinkle with a little water and mix in all the fried ingredients together. Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredi...
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Recipe: Abalone Chicken and Fish Maw Soup

Ingredients: 400g whole kampung chicken, cut into half 6 pieces dried (mini) abalone 20g dried fish maw 1 litre hot water 1 tsp salt or to taste SOAK the dried abalone in enough water to cover for 2 hours. Wash away any sand or grit. Soak again in water and leave in the refrigerator, preferably for 2 days to plump up. Put soaked abalone in 1 litre water. Bring to a low boil and simmer for 30 minutes. Turn off the flame and cover the pot. Set aside overnight. Discard water and remove the prepared abalone for use. Soak fish maw for an hour. Drain then put fish maw, 1 stalk spring onions, a slice of ginger and half litre water to a boil. Cook for 5-10 minutes. Drain, remove fish maw and cut into bite-size pieces. Put chicken and prepared abalone pieces in a double boiler. Pour in hot water, cover and double boil over low heat for 3 hours. Add the fish maw and continue to double boil for a further 40-45 minutes. Add salt to taste and serve hot. (You can complement ...
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