Simple life...

Ingredients 1. 1 slice of salmon (fillet is better than mid cut so that we can fry the skin) 2. ½ teaspoon salt 3. 2 tablespoon Kikkoman Teriyaki sauce 4. ½ tablespoon cooking oil Method 1. Wash the fish, drip dry and rub evenly with salt. 2. Heat up a pan, add cooking oil. When the pan is hot, place the skin side down to allow the skin to fry to a crisp. Then flip over and fry other side (if using mid cut, you may not be able to get a crispy skin). 3. When cooked, still on the hot pan, pour in the teriyaki sauce, and let it sizzle, flipping it over and over to let the sauce coat the outside, for about 1 min and serve (Note that there is no gravy, it will be just sticky coat on the fish). 4. Serve hot.

This is a cooling and nourishing for the lungs (in TCM terms - traditional Chinese Medicine) dessert and good to take when you have cough or having green phlegm. Otherwise, it can also be taken as a dessert for cooling the system anytime. Ingredients 1. 1 round winter melon ,(not those huge Chinese winter melon, but use those round ones about a size of a volley ball) 2. Water 3. Rock Sugar (as the “rock” size vary, approximate to about 5 tablespoon of sugar combined) Method 1. Wash the outside of melon. 2. Using a sharp knife, cut off the top end (the end with the stalk) with a nice clean cut, and the piece that was cut out is about 5 cm at the thickest point (center), and it looks like a “cover” of about 10-15 cm diameter. We need this to cover the melon during steaming. 3. Using a spoon, scoop out the seeds of the melon from the cut end and hence leaving a hollow center in the melon. 4. Put in the rock sugar, and water to fill up the hollow. 5. Cover with th

Deep-Fried Buns With Custard Paste Ingredients: Dough 600g flour 225g sugar 20g baking powder 300g water Custard paste 20g melted butter 240g sugar 25g flour 25g custard powder 25g corn flour 2 eggs 180g coconut milk 105g condensed milk 105g evaporated milk 85g water 2-3 drops vanilla essence Method SIEVE the flour into a mixing bowl. Add baking powder, sugar and water and mix well. Knead dough until smooth. To make custard paste: Place melted butter, sugar, flour, custard powder and cornflour into a container and mix well. Add eggs and continue mixing. Pour in coconut milk, evaporated milk, condensed milk, water, vanilla essence and blend well to obtain a smooth texture. Steam the mixture for an hour. Whisk it every 15 minutes while steaming. To make custard buns: Cut dough into small pieces about 25g each and shape them into balls. Flatten dough with the palm of your hand and place a teaspoonful of custar

Ingredients 300g red snapper fish fillet, cut into big cubes 125g sliced ginger 1 tsp chopped garlic 1/2 tbsp oil 1/2 tbsp sesame oil 1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 3 pieces soft beancurd 1 egg white 1/2-cup tapioca flour or cornflour 50g chicken meat 75g carrot, cut into shapes 75g button mushrooms, thinly sliced 1/2 cup water or stock Seasoning 1/4 tsp salt or to taste 1/2 tsp sugar 1/2 tsp chicken stock granules 1/8 tsp pepper Thickening 1 tsp cornflour 1 tbsp water Garnishing 100g spring onion, cut into 4cm lengths 1 red chilly, sliced MARINATE fish cubes with a little salt and set aside. Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well. Shallow-fry fish pieces in a non-stick pan for 5 to 6 minutes. (Handle with care so as to keep the pieces intact.) Heat oil and

This is good with fish chucks, fish fillets or whole grouper fish. Ingredients 1. 600-800gms Fish 2. ½ teaspoon Salt 3. ½ teaspoon white ground pepper 4. cooking oil for deep frying 5. Corn flour enough to coat the surface of the fish. Sauce (reduce by proportion if fish is small) 1. 6 table spoon of tomato ketchup (option: replace 2 table spoon of ketchup with plum sauce) 2. 2 table spoon of sugar 3. 2 table spoon of soya sauce 4. 1/4 teaspoon of salt 5. 1 teaspoon corn flour 6. 1/3 cup water 7. 1 teapspoon of minced garlic 8. 2 tablespoon cooking oil 9. 1 teaspoon of chilli paste, or 2 table spoon of chilli sauce (optional for making it spicy). Method 1. If processing whole fish, de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet or chucks, just rinse with water. Drain dry. For fillet with skin attached, using a very sharp knife, cut shallowly the flesh at

Ingredients 1 1/2 lb Ricotta Cheese 1 lb Cream Cheese (2 packs 8 oz!) 1 pint Sour Cream 1 1/2 cup Sugar 6 Eggs 6 tablespoon Flour (all purpose) 1 tablespoon Vanilla 1 1/2 teaspoon Lemon Juice Preparation All the ingredients should be at room temperature!! Preheat oven: 350 F. Beat Ricotta and Cream Cheese together. Add eggs on at a time. Blend in flour, then sour cream, sugar, vanilla and lemon juice. Bake one hour in a greased springform. After one hour turn off oven and leave in oven for one more hour!

Ingredients: ============== 100g castor sugar 1 litre full cream milk (UHT milk) 500g non-dairy creamer 1/2 tsp vanilla essence 1/2 tsp peppermint essence Method: ========== Chill a container well in the refrigerator. Set the refrigerator at the coldest setting. Combine sugar, milk and non-diary creamer in a large mixing bowl. Use a wire whisk to stir continuously until mixture is well blended and sugar has dissolved. Stir in both essences and mix well. Pour mixture into the container and cover, then freeze for at least 4 hours. Remove the container from the freezer. Whip up the semi-frozen mixture until it turns creamy and is doubled in bulk. Return the container to the freezer and freeze for another 5-6 hours. Just before serving remove the container from the freezer and set aside for 5-6 minutes to soften slightly. Scoop out with an ice-cream scoop and serve.

Ingredients 1. Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms) 2. Salt 3. 5 slices of ginger (or replace with 1 red fresh chilli) 4. 1 teaspoon sesame oil. 5. 1 teaspoon soy sauce. 6. 1 small pieces of salted vegetables 7. 1 or ½ teaspoon sugar 8. 1 Stalk of Chinese parsley Method 1. Cut the ginger into strips. Or split the chilli, remove the seed and cut into strips. 2. Wash and cut the salted vegetables into strips, season with sugar. Leave aside for 15 mins. 3. If processing whole fish (eg pomfret, or small grouper), de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet, just rinse with water. Drain dry. 4. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 5. Put fish on a steaming plate, and lay the ginger or chilli on top of the fish, and some into the gut. 6. Lay the salted vegetables on the fish. 7. Make sure that t

Ingredients 1. 2 bowls water 2. 6 dried shitake mushroom 3. 2 tablespoon Miso (みそ) or dashi (だし)paste (I prefer dashi) 4. 1/2 or 1 block of soft bean curd 5. 1 handful of ikan billis 6. 1 tablespoon cooking oil Method 1. Rinse the mushroom, and soak the mushroom for 3 hours. Cut away the stem (use it to boil the soup and throw away after that). Slice the mushroom thinly. 2. Wash and drain dry the ikan billis. 3. Heat up a soup pot, add in cooking oil to oil the bottom and sides of pot to prevent sticking, fry the ikan billis (almost like toasting because very little oil used) until fragrant. 4. Pour in water, and add in mushroom (and the stem) and also the water that was used to soak the mushroom. Boil for 30 mins. 5. Cut bean curd into small cubes (1/2 cm) 6. Add in the bean curd, and bring to boil. 7. Put in Miso paste and off fire and keep it cover for 10 mins. 8. Open and stir, serve hot. I personally like to use the organic tofu (bean curd) of

Ox-Tail Soup Ingredients A 1/2 cup cooking oil 50gm starnise 50gm cloves 50gm cardamon 50gm cinnamon stick B 200gm shallots 100gm garlic 100gm ginger C 1/2kg ox-tail D 1 1/2 litres water E 300gm carrots 300gm potatoes 300gm celery Garnishing Deep fried shallots Spring onions Coriander Method Ingredients B should be sliced thickly and ingredients E diced to cubes. Boil the oxtail until it flakes out of the bones. Heat up the oil in pot and fry ingredients A for two minutes until it gives out an aroma before adding ingredients B until the mixture sweats. Stir in kurma powder and add water remaining from the oxtail. Add ingredients E and boil for five minutes before adding the cooked oxtail. Season to taste and garnish before serving.

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

Ingredients: 1. 2 Eggs 2. 2 bowls water (1 more bowl if not using slow cooker) 3. 6-10 Filament Sticks (fake crab meat) 4. Japanese Soba (plain / flavoured) (amount to serve 2) 5. Salt 6. 2 Carrots 7. section of Gobo (牛蒡) Method: 1. Clean & peel off the skins of the gobos. Break / cut into shorter sizes. 2. Heat water in a soup pot until boiling. 3. Add the gobos into the boiled water. 4. Clean, peel off the skin & cut carrot into bite size. Put all into the soup pot. 5. Boil at least 3 hours ahead (low heat) 6. You may add in additional herbs if you want to. 7. When the soup is almost done, add salt to taste. 8. Heat water in another pot /pan until boiling. 9. Cook the noodles until soften. Remove. Run through cold water (if you like). Set aside. 10. Clean the filament stick and cook a while in the hot water to get them cooked. Remove. Set aside. 11. Hard boiled 2 eggs. Remove. Remove shells. Set aside. 12. Put the noodles, egg &

Herbal Steamed Fish 1 fish head, approximately 1kg Herbs 1 tbsp kei chi 20g tong sum , cut into 4 – 5cm lengths 25g tong kwai , sliced thinly 8 red dates, seeded 1 cup water 7 – 8 dried red chillies, soaked and seeded 2 stalks coriander leaves, cut into 4cm lengths 1 stalk spring onion, cut into 4cm lengths Sauce ingredients 1½ tbsp light soy sauce 1½ tbsp oyster sauce Pinch of pepper 1 tbsp Shao Hsing Hua Tiau cooking wine Halve or quarter fish head. Clean well and sprinkle lightly with salt. Combine herbs and water and bring to a boil for 20 – 30 minutes over low heat until a herbal stock is obtained. Arrange fish head on a steaming plate. Pour herbs and stock over the fish, then add the dried red chillies and sauce ingredients. Steam over rapid boiling water for 15 – 20 minutes or until fish head is cooked. Garnish with coriander leaves and spring onion before serving.

Bai Nian Hao H'er (Together Forever) The auspiciously-named Bai Nian Hao H'er (Together Forever). Syrup: (to be prepared 3 hours before starting on glutinous rice flour balls) 1 cup water 5 tbsp sugar 1 pandan leaf (Boil together with pandan leaf until sugar dissolves, then leave to cool.) Filling: To be soaked in syrup for 2 to 3 hours 100g whole lotus seeds — remove the centre 100g dried pak hup (dried lily buds) 100g gingko nuts 50g dried longan flesh Ingredients: 300g glutinous rice flour 4 tbsp sugar 220ml water Method: BOIL lotus seeds, pak hup and gingko nuts till soft and tender. Soak in syrup for 2 to 3 hours. Drain well. Boil the dried longan flesh until it is fully opened. Mix the glutinous rice flour with the sugar and water to form a dough. Divide into 4 equal portions and add colouring of your choice to each portion. Place a little of each type of filling, including the boiled longan flesh, into the centre of each porti

5 drumsticks or 6 chicken wings, clean and trim off any visible fat. Wipe dry. Seasoning (mixed) 1 tbsp light soy sauce 1 tbsp oyster sauce 1/2 tsp salt or to taste 1/4 tsp pepper 1 tbsp ginger juice 2 tbsp honey 1/2 tsp dark soy sauce 1 tbsp corn oil PLACE chicken in a plastic container. Pour in seasoning and toss well to coat. Refrigerate marinated chicken pieces, preferably overnight. Just before grilling, add corn oil to the marinated chicken. Stir well to blend. Grill the marinated chicken in a preheated oven at 200°C for 20-25 minutes or if preferred, deep-fry the marinated chicken. To test if chicken is cooked, pierce a skewer into the thickest part of the chicken. If the juice runs clear, the chicken is cooked. The kids will love this dish.

Deep-fried Fish with Nyonya-style Sauce Deep-fried Fish with Nyonya-style Sauce. Ingredients 600–700g siakap or garoupa fish Enough oil for deep-frying  Sauce ingredients 5 tbsp lime juice 4 fresh red chillies 4 bird’s eye chillies ( cili padi ) 2 tbsp sweet plum sauce 1 tbsp chilli sauce 1/2 tbsp belacan stock granules  Seasoning 4 tbsp castor sugar Pinch of monosodium glutamate 1/2 tsp salt or to taste  Garnishing Finely sliced kaffir lime leaves  Clean and gut the fish. Make 4–5 deep cuts along both sides of the fish. Sprinkle lightly with salt and pepper and a little tapioca flour.  Heat enough oil in a wok until hot. Add in fish and deep-fry over a high heat for 1–2 minutes.   Lower the heat to medium and fry fish in the hot oil until it turns crispy and golden brown. Remove from oil and drain on crumpled kitchen paper.  Whiz all the sauce ingredients in a blender until fine and well combined. Heat 3 tbsp oil in a wok a

Ingredients • 1pc Roasted Seaweed Sheet • 400g Sushi Rice Omelette • 12 Eggs • 70g Sugar • 2 tbsp Salt • 40ml Japanese Rice Wine (Sake) • 180ml Fresh Milk • 1 tbsp Corn Starch Method Combine all omelette ingredients and beat evenly. Heat up some oil in a square pan. Swirl the pan to ensure the whole pan is glazed with oil. Pour in about 90ml of omelette mixture and cook over medium heat till 90% done. Fold it up to the side with a thickness of about 6cm using chopsticks. Heat up some oil again on the empty part of the pan and add more omelette mixture. Lift up the omelette slightly at the side to allow the newly added omelette mixture to flow underneath. Cook till 90% done then fold it up again and set it on top of the previous omelette. Repeat the steps until all omelette mixture is used up. Square omelette with a wooden block and remove. Leave to cool. Cut omelette into 20 slices. Cut roasted seaweed sheet into 20 strips of size 10

Ingredients (5 to 8 servings) 1. 3 or 4 sweet potato (red or yellow is fine) 2. 1 section of ginger tuber (about 5-10 cm) 3. Sugar to taste (about 8 table spoon and you adjust accordingly) 4. 5 bowls water 5. 2 or 3 pandan leaves Method 1. Remove the skin of the sweet potatoes, and cut into small pieces (about 4 cm size will do) 2. Wash the ginger, and smash it slightly with a handle of a cleaver or chopping knife or anything hard. 3. Put water in the pot, with sweet potatoes and ginger. 4. Boil for about 20 - 30 minutes (until the sweet potato is soften) 5. Add sugar to taste and stir. 6. Add in pandan leaves and boil for another 1-2 minute. 7. Serve hot or room temperature.

Claypot Chicken Rice (Sa Po Fan) Ingredients: 350g long grain rice - wash and drain well 375ml water 20g boneless salt fish (Mergui dried fish) - chop (A) 1 tbsp oil 1/2 tsp sugar Dash of pepper 250g deboned chicken meat (B) 1 tbsp light soy sauce 1 tbsp oyster sauce 1/4 tsp pepper 1 tbsp fresh ginger juice 1 tsp sugar 1 tbsp sesame oil 1 tsp cornflour 3 black mushrooms - soak till soft and cut into thin slices 25g Chinese sausage (optional) - slice thinly Seasoning: (C) Mix together 1 tsp light soy sauce 1 tsp sugar 1/4 tsp pepper 1/2 tsp Maggi chicken stock granules 1 tsp sesame oil 1 tsp garlic oil 1/4 tsp dark soy sauce Method: MARINADE chicken with (B) for 30 minutes. Marinade salt fish with (A) and leave aside for 10 minutes. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices, sliced Chinese sausage and seasoning. Dish out and put aside. Mix rice with water and add marinated sal

Spring Rolls Ingredients for the spring roll wrapper/skin: Sift together: 250g flour 1 tbsp tapioca flour 1/2 tsp baking powder 2 tbsp corn oil 1 large egg -- lightly beaten 525ml water Filling: 300g lean meat -- minced 200g crab meat 200g big omon -- cubed 8 fresh water chestnuts -- mince, then squeeze out water 50g dried Chinese mushrooms -- soak and chop finely Seasoning: 1 tsp salt 1/2 tsp pepper 1 1/2 tsp light soy sauce 1 tsp sugar 1 tsp oyster sauce 5 cloves garlic -- pounded 1 tbsp flour Dipping sauce: 2 red chillies 1 tsp sugar l tsp dry mustard Juice of 1 lime 75ml Worchester chilli sauce Method: For spring roll wrapper/skin: PUT sifted ingredients in a mixing bowl. Make a well in the centre and add corn oil, egg and a little water. Use a hand whisk to stir the ingredients to combine well. Add water gradually until a thin batter is formed. Sift the batter to remove any lumps. Lightly grease a pan or non-stick

Pizza Dough Base 50ml lukewarm water 1/2 tsp instant dry yeast granules 55ml UHT milk 1/2 tsp sugar A little plain flour 180g plain flour 1/2 tsp sugar 1/2 tsp salt 1/2 tbsp margarine  Filling 2½–3 tbsp tomato paste  Slice thinly 1/2 a red capsicum 1/2 a green capsicum 1 Bombay onion, sliced thinly into rings 2 chicken sausages, sliced 1 slice ham, cut into thin strips 200g grated mozzarella cheese Dash of ground black pepper Dash of Italian herbs  To make dough base, sprinkle yeast granules over lukewarm water. Add a sprinkling of sugar and a little flour and set aside for about 10 to 12 minutes.  Sift flour into a mixing bowl. Add sugar and salt to mix. Make a well in the centre, pour in the frothy yeast mixture and add in the milk. Mix together and knead until a smooth dough is formed. Leave aside and cover with a damp tea towel. .  When the dough doubles in size, punch down the dough and leave aside again for 10 to 15 minutes. Remove

This recipe is for those who like very creamy heavy ice cream. Ingredients (about 5 cups) 1. 250 ml full cream milk (I used whipping cream for thicker ice cream) 2. 150-200 ml pure cream (eg Bulla brand, get it in supermarkets) 3. 80 grams caster sugar 4. ½ teaspoon vanilla essence 5. 2 egg yolk Method 1. In a mixing bowl, whip the egg yolk, sugar and vanilla essence till it turns pale. 2. Pour in the milk and mix until sugar dissolve. 3. In another mixing bowl, whip the pure cream until stiff. Pour in the milk mixture and mix until smooth. 4. Chill the mixture in freezer (do not freeze it) 5. If you have an ice cream maker (simply a freezing bowl with a motorized stirrer that stirs slowly), pour into maker and let it set (it will not be totally harden, but a very thick creamy mixture that you can still scoop). 6. Scoop into cups and freeze. (knock the cups on the table to expel the air trap in between) 7. If you don’t have an ice cream maker, you need to

Black Pepper Garlic Mussels Ingredients: 6 to mussels on the half shell Salt and sugar to taste 4 cloves garlic, crushed 1 tsp coarse ground black pepper Garnishing Lemon juice Chopped dill Method: Clean mussels and make sure mussels sit on their half shells. Marinate mussels with salt, sugar, black pepper and garlic for 5 to 6 minutes. Place mussels on a grilling tray. Grill at 220°C for 4 to 5 minutes or till cooked. To serve: squeeze a dash of lemon juice over the mussles and serve with chopped dill immediately after grilling.

Oyster Omelette Ingredients: 30 fresh oysters (small ones) — obtainable in wet markets or supermarkets 110g sweet potato flour 250ml water 1 tsp salt 2 large eggs 2 tbsp chopped spring onions 1 tbsp chopped chives 4 tbsp oil Ground ingredients (well combined): 3 cloves garlic 2 shallots 1 tbsp chilli paste 1/2 tbsp coriander powder ('ketumbar' powder) A dash of pepper Method: SOAK oysters in water. Mix sweet potato flour, salt and water into a thin runny batter and leave aside. Heat oil in a non-stick wok or pan. Scoop out two ladles of batter onto the wok. Give a quick stir and crack in the eggs one at a time. Stir quickly, then push cooked batter to the side of the wok. Add 2 tbsp oil to the wok; add ground ingredients and saute well. Add in oysters. Cook for a minute and combine the egg and sweet potato flour batter together with the oysters. Add pepper and sprinkle with chopped spring onions and chives. Give it a stir then dish o

Custard Mooncake Snow skin ( ping pei ): 600g icing sugar 300g kao fun flour (commercial cooked glutinous rice flour, sold in supermarkets) 70g shortening 250g water Method: Mix well water and shortening. Add icing sugar and flour and knead into a dough. Custard filling: 30 eggs 1kg sugar 700g butter A 250g flour 250g corn flour 250g milk powder 250g custard powder 400g condensed milk 1kg coconut milk (you can buy it at the wet market) 40 salted duck egg yolks (cooked) Method: Mix well sugar with butter. Add whole eggs one by one until the ingredients are well mixed. Add ingredients A and mix well. Pour in condensed milk and coconut milk. Boil the mixture slowly for 45 minutes or until it binds properly. Blend egg yolks until the paste is smooth. Roll 70g of snow skin till thin. Fold in 112g of custard filling and place it in the mooncake mould. Knock out the mooncake. Note: Snow skin ( ping pei ) mooncakes are

Pineapple Tarts Pineapple filling (to be made a day earlier) 2 pineapples 200g castor sugar 2cm piece cinnamon stick 2 segments of one star anise 2 cloves 1 tbsp lemon or lime juice Pastry dough 340g plain flour ½ tsp salt 1 tbsp icing sugar 225g butter, cubed 1 egg yolk 25ml iced-cold water ½ tsp vanilla essence 1 beaten egg, for glazing To make the jam, grate the pineapple coarsely. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry. Set aside to cool. Pastry dough Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes. Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill eac

                Ingredients: 3 pairs chicken feet 300g kampung chicken 2 dried scallops Herbs 10g kei chee 25g tong sum 4 red dates, pitted 10g dried longan flesh 1.5 litres hot water 1 tsp salt or to taste WASH chicken feet and chop off the claws. Scald for 1 minute in hot water. Scald chicken in hot water for 2-3 minutes. Drain. Put chicken feet, chicken, herbs, scallops, red dates and longan flesh into a double boiler. Pour in hot water. Cover with the lid and double boil for 3 hours over a low flame. Add seasoning and serve soup hot with a small plate of light soy sauce as a dipping sauce for the cooked ingredients.

Ingredients 1. 1 packet dried bee hoon (rice vermicelli) 2. ¼ cabbage. (can replace with bean sprout) 3. 4 garlic (can replace with small piece of ginger) 4. 3 cups vegetable stock or water 5. 1 can of lor han zhai (罗汉斋) 6. 1 can of any vegetarian stuffs (lor han zhai, mian jin etc) (optional, for more ingredients) 7. 1 tablespoon dark soya sauce (optional) 8. 4 tablespoon light soya sauce 9. ½ table spoon sugar 10. ½ teaspoon salt 11. 3 tablespoon cooking oil Method 1. Open the can food, and cut into small pieces if you wish to make it smaller, set aside 2. Soak the bee hoon in a basin of water for 1 hour, drain and set aside. 3. Peel garlic, chop into small pieces and set aside. 4. Slice cabbage into thin slices and set aside (it should end up like thin strips since the cabbage is layered). 5. Heat up pot (or wok, but you can use a pot to do this). Add in oil and garlic and fry till fragrant. Add in cabbage and stir fry till soft. Pour in stock a

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

Gula Melaka Kuih Kosui Gula Melaka syrup (A) 250g gula Melaka (palm sugar) 50g soft brown sugar 500ml water 2 pandan leaves, shredded and knotted B 100g tapioca flour 180g rice flour 450ml water 1 tsp alkaline water 1/2 a grated coconut, use only the white of the coconut 1/2 tsp salt Bring gula Melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup. Mix both types of flours and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter. Spoon batter into greased small Chinese teacups. Steam over rapid boiling water for about 15 minutes. Mix grated white coconut with salt and steam for 4 – 5 minutes. Remove and spread on a big plate to cool. Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve.

Ingredients (serve 2) 1. 1 bowl Yellow noodles 2. 1 bowl Bee hoon (thick or thin are ok, I prefer thin) 3. 250 grams Pork belly 4. 8 mid size prawn 5. 1 mid size Squid (sotong) 6. 2 eggs 7. 4 table spoon soya sauce 8. 1 teaspoon salt 9. 4 bowls water (some will dry up in cooking) 10. 4 garlic 11. 5 tablespoon oil (lard can be use for better taste) 12. chilli paste, and calamansi for serving Method 1. Wash the pork belly, prawn and squid. For the squid cut away the eyes and also using fingers, squeeze out the little ball from the mouth of the squid. Pull out the head and remove the internals. Peel off the skin with help of finger nails of a small knife. 2. Bring the water to boil in a pot, add in salt, put in the pork belly and simmer for 1 hr. Remove the pork belly and set a side. Put in the prawn and squid to boil for 10 mins until cook. Remove and set aside. Keep the stock, strain it over a sieve if necessary. 3. Remove the shell of the prawn an

Ingredients (serve 4) 1. 2 cm section of ginger 2. 1-2 stalk spring onion 3. 400 grams Spanish Mackerel (马交) fish fillet (or Grouper,石斑) (or Snakehead, Ikan Toman, 生鱼) 4. 1 cup rice 5. 6 bowls water 6. salt 7. fish bone (optinal) 8. 1 tablespoon sesame oil 9. 1 tablespoon soya sauce 10. dash of pepper Method 1. Wash the fish fillet. Slice the fish fillet into ½ to 1 cm thick slices against the grain. 2. Marinate with soya sauce and sesame oil and set aside. 3. Peel ginger and cut into thin strips <1mm thick. Wash spring onion and cut thinly. 4. Rinse rice thoroughly, put into pot with 6 bowls water. Bring it to boil and then lower flame till extremely low flame (for my burner, I have to turn the gas knob as if I am turning it off, but just stopping when the flame is about to go off) and let it simmer with cover on for 1 hour, This make the porridge base very soft (Cantonese style), but if you prefer the porridge to be grainy, then you can stop when

Stuffed Christmas Chicken 1 chicken, approx. 1.5kg, cleaned and wiped dry 25g butter, melted for basting Seasoning for chicken (A) Combine: 1/2 tsp pepper 1 tsp Chinese five spice powder 1 tsp salt 1 tsp Lea & Perrins sauce Filling: 1 tbsp oil 1 tbsp butter 1 tsp chopped garlic 1 tbsp chopped big onions 100g fresh chestnuts, shelled 50g carrot, diced 1 potato, diced 75g button mushrooms, diced 2 slices day-old white bread, crust removed and diced 1 egg, lightly beaten Seasoning for filling: 1 tbsp light soy sauce 1/4 tsp pepper 1 tsp sugar Dash of ground black pepper Glaze for chicken (combined): 1/2 cup water 2 tbsp vinegar 2 tbsp maltose Method: RUB chicken inside and out with combined seasoning (A). Hang the bird in an airy place to dry. Parboil potatoes and chestnuts until tender. Simmer carrots in boiling water until soft. Drain. Saute garlic and onions in melted butter and