Thai Chilli Dip

This tangy sauce is ideal for deep-fried spicy rolls or any seafood dishes. Steam fresh crabs or prawns and use this dipping sauce as an accompaniment.

Ingredients:

4 tbsp Thai sweet chilli sauce 1 tbsp lime juice 1/2 tsp fish sauce (nampla) 2 pieces peanut candy (kong thn’g), crushed 1 tsp toasted sesame seeds Method: Combine all ingredients together in a small bowl. Mix well to blend. Set aside for the flavours to merge.

Squid and Glass Noodle Salad

Ingredients:
# 400g squid, cleaned and cut into rings or slices
# 100g glass noodles, soaked for 10?15 minutes
# 100ml water
# 4 kaffir lime leaves, finely shredded
# 1 onion, thinly sliced
# 2 stalks lemon grass, thinly sliced
# 1 fresh red chilli, sliced
# 5?6 bird’s eye chillies, finely sliced
# A handful mint leaves
# 6?8 sprigs coriander leaves
# 4 tbsp lime juice
# 1 tbsp fish sauce
# 1 tbsp sugar or to taste
# Dash of pepper
# A few drops sesame oil

Method:
1)Cut soaked glass noodles into 4?5cm lengths. Blanch in boiling water for 1 minute. In another small saucepan bring water to a boil and add the squid. Cook for 3?4 minutes or until just opaque. Drain and set aside.
2)Combine lemon grass, kaffir lime leaves, onion, cili padi, lime juice, fish sauce, pepper and sesame oil together. Stir well to mix.
3)Just before serving, add squid, glass noodles into the dressing ingredients. Add mint leaves, coriander leaves and chilli. Toss to mix. The mixture should taste equally sour, salty and spicy. Adjust taste if necessary.

Thai-style Petai

Ingredients:
# 250g petai seeds
# 300g medium-size prawns, shelled but leave the tails on
# 1 big onion, cut in rings
# 5 cilipadi, sliced coarsely
# 1 red chilli, seeded and cut in slanting slices
# 1 tbsp chopped garlic
# 2 tbsp cooking oil

Sauce:
# 1 tbsp tamarind paste and 3 tbsp water - mix these ingredients and strain to get the tamarind juice
# 2 tbsps Nam Prik Pao (chilli paste in oil)
# 1/2 tbsp Nampla (fish sauce)
# 1 tbsp Maggi chicken stock granules
# 2 tbsp sugar
# A dash of pepper
# Salt to taste

Thickening:
# 1 tsp cornflour
# 2 tbsp water

Method:
1)Heat oil in a wok and saute chopped garlic until fragrant. Add in onion rings and stir-fry lightly.
2)Add in prawns, petai and the rest of the ingredients.
3)Mix in the sauce ingredients and fry till heated through. Thicken with cornflour mixture and add one tbsp oil for glaze.
4)Dish onto a serving plate and garnish with coriander leaves.

Seafood Green Curry

Ingredients:
5 large prawns
2 thick slices fish, preferably siakap
10g bamboo shoots, sliced
50g pea brinjals
2 kaffir lime leaves, torn into pieces
10 sweet basil leaves
2 red chillies, cut diagonally into thin slices
250g grated coconut
500ml water
2 tbsp green curry paste
2 tbsp oil

Seasoning:
1?2 tbsp fish sauce
1/2?1 tbsp sugar

Method:
1)Add just enough water to the grated coconut to make 200ml thick coconut milk. Add remaining water to make 425ml thin coconut milk and set aside.
2)In a saucepan, heat two tablespoons of oil and green curry paste on medium-high heat and cook until the curry paste bubbles.
3)Add the thin coconut milk and bamboo shoots, and stir well. Cook for about 3?4 minutes.
4)Add in prawns, fish and pea brinjals, and bring to a simmering boil. Add kaffir lime leaves, seasoning, red chillies and basil leaves.
5)Pour in thick coconut milk and cook for 1?2 minutes. Dish out and serve.

Sambal Udang

Ingredients:
300g medium-sized prawns, shelled
200g petai seeds, skinned
3-4 tbsp oil

Ground (combined):
5 dried chillies, soaked
2 fresh red chillies, seeded
4 shallots
2 cloves garlic
2 candlenuts
1/4 tsp belacan granules
2 big limes, squeezed for juice

Seasoning:
1/2 tbsp sugar or to taste
1/2 tsp salt or to taste
1/4 tsp chicken stock granules

Method:
1)Heat oil in a wok, saute ground ingredients and belacan until aromatic.
2)Put in prawns and cook for three to four minutes.
3)Add lime juice and seasoning. Stir well to mix.
4)Add petai seeds and stir-fry well. Dish out and serve with nasi lemak.

Sambal Ikan Bilis

Ingredients:
100g ikan bilis , soaked and washed
3 tbsp oil
1 Bombay onion, sliced
2 tbsp chilli pastePound:
5 shallots
2 cloves garlic
1 stalk lemon grass, thinly sliced
1/2 tsp belacan granulesSeasoning:
1/2 tsp ikan bilis granules
1 tsp sugar or to taste
2 tbsp lime juice
2 tbsp water

Method:
1)Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant.
2)Add ikan bilis and big onions and stir-fry well.Mix in lime juice, water and seasoning ingredients. Mix well.
3)Dish out and serve with nasi lemak.

Nasi Lemak

Ingredients:
300g long grain rice
2 shallots
2 slices ginger
1/8 tsp fenugreek seeds ( halba )
1 tsp salt
375-400ml coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted

Method:
1)Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker.
2)Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
3)Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly.
4)Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. 5)Keep rice warm before serving with other condiments.

Nasi Goreng Kerabu

Ingredients:
1kg cooked white rice (or Basmati rice)

Ingredients to be sliced finely:
10g kaffir lime leaves (daun limau purut)
2 onions
5 shallots
3 stalks lemon grass
2 stalks wild ginger flower (bunga kantan)
10g bird’s eye chilli (cili padi)
20g long beans
5g daun selom
5g four-angle bean (kacang botol)
3 eggs, beaten
4 tbsp cooking oil
Salt and pepper to taste

Method:
1)Heat oil in a pan and fry the eggs to make an omelette.
2)When the eggs set, scramble it in the pan and dish up.With remaining oil in the pan, fry the sliced ingredients.
3)Add white rice and fry evenly for about 15 minutes.
4)Toss in the cooked eggs. Season to taste with salt and pepper.

Nasi Dagang

Ingredients:
1kg nasi dagang rice
750ml thin coconut milk
1 tablespoon fenugreek (halba)
50g ginger, julienned
10 shallots, peeled and thinly sliced
5 cloves garlic, peeled and thinly sliced
250ml thick coconut milk
1 tablespoon sugar
1 teaspoon salt, or to taste

Method:
1)Wash the rice in several changes of water until water runs clear. Place rice in a large bowl and pour in enough water to reach 5cm above the rice. 2)Allow to soak for 2-3 hours. Drain.Prepare steamer and steam rice for 20-25 minutes, or until half-cooked.Take rice off the steamer and stir in the thin coconut milk, followed by the halba, ginger, shallots and garlic.
3)Set aside, covered, for 2-3 hours.Reheat steamer. Mix thick coconut milk with the sugar and salt, and stir this through the rice. Steam until rice is well cooked.
4)Serve warm with Gulai Ikan Tongkol, Fish Sambal and Spicy Eggs.

Tip:
For perfectly cooked nasi dagang, use equal amounts of liquid (in this case, coconut milk) and rice

Mee Jawa

Ingredients:
1kg yellow noodles
1kg medium prawns
500g sweet potatoes, mashed
50g gula melaka
2-3 heaped tbsp cornstarch
1/2 cup oil
salt and pepper
2.5 l water

Herb paste (blend or pound):
3 stalks lemon grass
6 shallots
4 pips garlic
4 cm ginger
4 cm galangal
5 red chillies

Method:
Heat oil and fry the paste till fragrant.add prawn stock, simmer and bring to a boil. Stir in the mashed potatoes and thicken with the cornstarch and season with sugar and salt and pepper.Serve with fried tofu, slices of hard boiled egg, prawns, beansprouts, potatoes and a squeeze of lime juice.

To make prawn stock:
Bring 2.5 litre water to a boil and pour in the prawns. When prawns are cooked, dish them out. Shell the prawns and keep aside for the noodles. Return the prawn shells to the pot to make prawn stock. Continue boiling the stock for another 30 minutes. Discard the shells.

Malaysian-Style Mixed Vegetable Curry

Ingredients:
400g cockles (blanched till half cooked), remove meat from shells
200g cabbage, remove the hard stems and cut into squares
4 pieces long beans, cut into 4cm lengths
5 pieces beancurd puffs, halved
4 lady’s fingers, cut into halves
1 long brinjal, cut into wedges
1 tomato, quartered
10 hard-boiled quail’s eggs, shelled
3 tbsp oil
2 cups general coconut milk
1 cup water

(A):
3cm piece cinnamon stick
1 star anise
4 cloves
2 cardamom pods, split and use seeds only
2 stalks lemon grass, lightly smashed
3 stalks curry leaves Ground spices

(B), combined:
2 tbsp chilli paste
2 tbsp fish curry powder
6 shallots
2 cloves garlic
1?cm piece galangal
1/4 tsp turmeric powder
1 tsp belacan stock granules

Seasoning:
1 tbsp chicken stock granules
2 tbsp fish sauce
1 tsp sugar or to taste

Method:
1)Heat oil in a wok and fry (A) until fragrant. Add in (B) and continue to fry until oil rises and separates.
2)Add in brinjal and water. Cook for 1?2 minutes. Put in lady’s fingers and long beans.
3)Add the rest of the vegetables and pour in the coconut milk. Bring to a boil, then simmer for 6?7 minutes.
4)Add cockles and quail’s eggs and bring to a quick boil. Season to taste.

Malay Fried Chicken

Ingredients:
500g of chicken pieces
1/2 tsp lime juice
1 packet (20g) Maggi Malay-style Fried Chicken Mix
Oil for frying
Grated carrot for garnishing

Method:
1)Marinate chicken for 15 minutes.
2)Heat the oil in a wok. Fry the chicken until golden brown.
3)Garnish with grated carrot.
4)Serve hot with Maggi garlic sauce, chilli sauce or Thai chilli sauce.

Mackerel Fish Curry (Kari Ikan Kembong)

Ingredients:
600g mackerel ('ikan kembong') ? cleaned
3 tbsp oil
200g lady’s fingers
1 eggplant, quartered
2 tomatoes, quartered
2 green chillies, seeded and halved

Grind:
8 shallots
2 cloves garlic
1 1/4cm (1/2in) ginger
10 dried chillies, soaked
2 fresh red chillies, seeded
1 tsp fennel ('jintan manis')
1 tsp mustard seeds ('biji sawi')
1 stalk curry leaves
2 stalks lemon grass, bruised
1 tbsp tamarind paste ('assam jawa') mixed with 1/2 cup water

Seasoning:
1 tsp Maggi ikan bilis granules
1 tsp sugar
Salt to taste
1/2 coconut, grated (for 1 1/2 cups coconut milk)

Method:
1)Season fish with salt and pepper and leave aside for 10 to 15 minutes. 2)Fry fish in hot oil for one to two minutes on both sides.Heat oil and saute fennel, mustard seeds, curry leaves and lemon grass until fragrant.
3)Add ground ingredients and fry until fragrant and oil separates. Pour in tamarind juice and coconut milk. Bring to a slow boil.
4)Add eggplant, lady’s fingers and green chillies; simmer for five to 10 minutes.Put in tomatoes and fish and cook for five minutes.
5)Add seasoning and bring to a slow boil for one to two minutes or until oil comes to the surface.Dish out and serve with white rice.

Keruptut Chicken

This is typical Kelantanese rendang.

Ingredients:
1-1.5 kg chicken, cut into fairly big pieces
2-3 tbsp roasted grated coconut, pounded finely for kerisik
2? cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
10 dried chillies, soaked and seeded
8-10 shallots, coarsely chopped
2 tbsp oilSpice

ingredients (A):
1 thumb-size ginger
3cm fresh turmeric root
3cm galangal
2 tbsp chilli boh
2 tbsp coriander powder (ketumbar)
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp ground black pepper

(B):
4 cardamoms (buah pelaga, split and use the seeds only)
4 cloves
3cm cinnamon stick (kayu manis)
2 stalks lemon grass, smashed lightly
2 pieces dried tamarind skin (asam keping)
2 tbsp oil

Seasoning:
1/2 tsp salt or to taste
1 tsp sugar or to taste
1 tsp chicken stock granules

Method:
1)Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
2)Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
3)Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot.
4)Add the marinated chicken and bring to a low simmer.Cook for 30-35 minutes or until gravy is semi-dry.
5)Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.

Fried Belacan Chicken

Ingredients:
600g chicken, chopped into bite-sized piecesMarinade
1/2 tsp light soya sauce
1/2 tsp sesame oil
1 tsp sugar
1 tbsp Lee Kum Kee shrimp pasteBatter
3/4 cup plain flour
1 tbsp rice flour
1/4 tsp pepper
1 tsp baking powder
1 cup water or just enough
1 tbsp oil

Method:
1)Season chicken with marinade and leave to marinate for several hours. 2)Combine flour, rice flour, baking powder, pepper and water.
3)Mix into a batter. Add in oil and mix.
4)Coat marinated chicken in batter and deep-fry in hot oil until crispy and golden brown. Serve immediately.

Fish & prawn satay

Ingredients:
300gm fish fillets
300gm fresh shrimps peeled
2 cups freshly grated coconut
5 lime leaves, finely shredded
Salt & pepper to taste
3 chili paid finely chopped
125gm seafood rempah
2 tablespoons brown sugar
Lemongrass skewers

Method:
1. Blend the fish and prawns to a fine paste.
2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.
3. Mould the fish paste over the lemongrass sticks like mini kebabs.
4. Grill till a golden brown.
5. Serve. Garnish with fresh lime.

Chilli Prawn

Ingredients:
2 tbsps oil
500g prawns
1 large onion, chopped
Maggi Chilli Prawn Mix
3/4 cup water
2 tomatoes, chopped
Finely sliced spring onions

Method:
1)Heat oil and fry onions over a high heat for five minutes.
2)Fry prawns. Blend chilli mix (pre-mixed with 3/4 cup water) with tomatoes, and cook until sauce thickens.
3)Serve on bread, baguette, buns or Chinese dumpling. Garnish with spring onions.

Capati

Ingredients:
2 cups atta flour
125ml warm water
1 tbsp softened ghee or corn oil

Method:
1)Sift flour into a large mixing bowl and make a well in the centre. Gradually pour in water and add in ghee or corn oil.
2)Draw in the flour and mix into a crumbly dough.
3)If dough is too dry, add a little more water and mix until the dough binds well together. Knead the dough for 10?15 minutes until it is pliable. 4)Leave the dough in the bowl and cover with a piece of damp tea towel. 5)Leave aside to rest for at least an hour. Knead the dough again by hand for 3?4 minutes then pluck out a small piece of dough, the size of a golf ball.
6)Place it on a lightly floured tabletop. Use a rolling pin to roll out the dough into a circle of about 20cm in diameter.
7)Dust lightly with extra flour. Place a cast iron griddle over a medium fire.
8)Once the griddle is warm, place the rolled-out dough on it. When small bubbles of air pockets are seen on the surface of the dough, turn it over and cook the other side.
9)Pat down the edges of the dough with a dry tea towel. This helps to puff the capati up. 10)When the capati is cooked, serve immediately with any Indian vegetable or dhal curry.

Special Stir-Fried Noodles

Ingredients:
200g fresh home-made noodles
150g prawns, shell but leave tails

intact:
100g chicken meat, sliced thinly
1 Bombay onion, sliced thinly
75g beansprouts, tails removed
1 black mushroom, soaked and sliced
75g salt fish, sliced thinly and soaked for 10 minutes
1/2 to 3/4 cup stock

Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp fish sauce
1 tsp sugar, or to taste
1/4 tsp pepper
1/2 tsp chicken stock granules
A few drops of thick soy sauce

Method:
1)Scald noodles in hot water for 30 seconds, then rinse in cold water.
2)Strain noodles in a colander.
3)Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.
4)Remove and run noodles through tap water again. Strain.
5)Deep-fry salt fish till crispy. Pound the salt fish and set aside.
6)Heat 2 tbsp oil in wok and stir-fry onions till slightly limp.
7)Dish out and put aside. Add chicken meat, mushrooms and prawns.
8)Put in noodles, beansprouts, seasoning and stock and stir-fry well.
9)Add a dash of sesame oil, put in the soft onions and combine well.
10)Dish out and garnish with pounded salt fish, red chilli curls and chopped spring onions.

Note:
Instead of homemade noodles, you can use fresh wantan mee that is readily available in the wet market or supermarket.

Grilled Prawns with Mustard Slaw

Ingredients:
20 large prawns
20 skewers

Marinade ? (combined)
2 tbsp Worcestershire sauce
1 tbsp Premium oyster sauce
1 tbsp fish curry powder
1 tbsp olive oil
1/2 tsp pepper
1/2 tsp freshly ground black pepper

Mustard slaw:
150g red cabbage, shredded
100g carrot, shredded
60g organic bean sprouts
2 pickled leeks, thinly sliced
2 shallots, thinly sliced

Dressing:
3 tbsp freshly squeezed lemon juice
1 tbsp olive oil
2 tbsp honey
1 tbsp mustard
1/2 tsp salt
1/2 tsp pepper

Method:
1)Soak skewers in cold water for 25?30 minutes.
2)Peel and devein prawns, leaving tails intact.
3)Insert a skewer down the back of each prawn.Arrange prawns in a shallow dish.
4)Pour marinade over and turn the prawns over to coat.
5)Cover and leave aside for 30 minutes.Brush a rack lightly with oil and grill prawns, basting with marinade for 3?4 minutes each side or until prawns change colour and are just cooked through.
6)Whisk lemon juice, olive oil, honey and mustard together and season with salt and pepper.
7)Combine cabbage, carrot, leeks, shallots and bean sprouts in a salad bowl.
8)Pour dressing ingredients over and toss to combine.
9)Serve mustard slaw with the grilled prawns.

Grilled Squid with Grapefruit Salad

Ingredients:
15 pieces small round squid (sotong katak)

Marinade:
2 tsp fish sauce
1 tsp sugar
1/2 tsp pepper
1 tsp coarsely ground black pepper
2 cloves garlic, minced

Dipping sauce:
2 coriander roots, scraped and cleaned
5 bird?s eye chillies
4 cloves garlic, peeled
1 tbsp fish sauce
3?4 tbsp lime juice
Pinch of salt
1 ? tbsp sugar or to taste

Grapefruit Salad:
1 bunch mint leaves
1/4 cucumber, shredded
1 red chilli, seeded and julienned
1 grapefruit, peeled and segmented
1 stalk lemon grass (whiter part only),finely sliced
2 kaffir lime leaves, finely sliced
3 stalks coriander leaves, coarselychopped

Method:
1)Clean squids well and toss in marinade.
2)Tread squids on to skewers.
3)Heat a barbecue pit or grill, and place the squids on it to grill until just cooked through.
4)Place the squids in a mixing bowl, and add grapefruit salad ingredients. 5)Toss ingredients to mix well, then place on a serving plate.
6)Drizzle dipping sauce over it.

To make the dipping sauce:
Blend bird?s eye chillies, coriander roots and garlic in a food processor until paste-like. Add salt, sugar, lime juice and fish sauce to taste.

Soup Of Fruittage

Ingredients :
3 fuji apples ( skinned )
5 pears ( with skin )
5 fig
1 LUO HAN GUO
50g dried Longan
100g red dates
50 dates
5g cinnamon stick
10g HE SHOU WU
13 bowls water

Seasoning :
Adequate of salt

Method :
Boil the water, then add in all ingredients and cook in low heat for 3 1/2 hour, done.

Thai Saucy Ribs

Ingredients ( A ) :
600gm pork ribs ( cut into pieces )
salt and pepper to taste
1 tbsp sugar
1 tbsp soy sauce

( B ) :
1 cup Thai Chilli Sauce
2 pcs Thai Lime leaves
3 tbsp water

Method :
1) Mix (A ) and marinade for 1 hour, deep fry in hot oil until golden brown, dish out and drain.
2) Put ribs and ( B ) in wok, stir evenly, remove and serve hot.

Zucinni Squids

Ingredients ( A ) :
200gm zucinni
400gm squids

( B ) :
2 tbsp abalone sauce
1tsp sugar
1/2 cup broth
salt to taste

Method :
1) Cut ( A ) into cubes, put into boiling water to boil, remove and rinse with cold water. drain.
2) Heat 2 tbsp oil in wok, stir fry ( A ), pour in ( B ) stir well and serve.

Corn Burdock Soup

Ingredients :
100g Burdock ( slice thickly )
1 corn ( cut into blocks )
50g black eye beans ( soaked )
10 red dates
2 slices 'TANG GUI'
some 'JIZI'
4 bowls water

Seasoning :
1/2 tsp salt
1/2 tsp mushroom stock

Method :
Add all ingredients and water, stew for 3-4hours.

Cold Toufu Braised Meat

Ingredients ( A ) :
4 pcs toufu ( freeze 2 days )

( B ) :
10 hard boiled eggs
2 big clove garlic
10 mushrooms

( C ) : ( mix )
1 1/2kg belly meat ( cut into with skin )
2 tsp thick soy sauce
2 tbsp sugar
2 tbsp soy sauce
1 tsp 5 spiced powder

seasoning :
2 tbsp abalone sauce
1 tbsp thick soy sauce
1/2 cup soy sauce
1 tbsp fish sauce
sugar to taste

Method :
1) Defrost toufu in water until soft, squeeze dried.
2) Heat 2 tbsp oil in pot, add in garlic and ( C ) stir fry until fragrant. pour in seasoning, eggs, mushrooms and water to cover, covered to cook until boil.
3) Reduce to low heat and cook until meat become tender.
4) Soak in toufu and serve hot.

Prawn Masala

ingredients ( A ) :
500g prwans
salt and sugar to taste

( B ) :
1 big onion ( sliced )
1 star anise
a sprig of curry leaves

( C ) :
1 tbsp curry powder
1 tsp ketumbar powder
1 tbsp chilli powder

Method :
1) Heat 5 tbsp oil in pot, stir fry ( B ) until fragrant, add in ( C ) and stir fry well, add in some water.
2) Add in prawns. cook till all liquids is evaporated, add in salt and sugar.

Kurma Chicken Curry

Ingredients :
750g chicken ( cut into pieces )
2 cloves garlic ( sliced )
4 shallots ( sliced )

(A) :
1 packet maggi kurma chicken,
1 tbsp chilli boh ( mixed with a little water into a paste )
5 tbsp cook oil

(B) :
2 stalks curry leaves
3 bunga cengkih
2 buah pelaga
1 bunga lawang
4cm piece kayu manis
2 stalks serai
1 pandan leaf ( shredded and knotted )

(C) :
2 tomatoes
2 green chillies

(D) :
600ml water
125ml thick cocount milk

Seasoning :
2 tbsp lime juice
1 cube maggi chicken stock
1/2 tsp sugar

Method :
1) marinate chicken with 2 tbsp ingredients (A) and set aside.
2) Heat pan with oil, fry garlic, shallots and (B) until fragrant.
3) Add the rest of (A) and stir-fry well then mix in marinated chicken.
4) Add water, cover and cook in low heat for an hour.Add green chillies and pour in santan. continue to simmer until chicken is tender.
5) Add seasoning to taste.

Crispy Omelet

Ingredients (a) :
3 eggs (beaten)
salt and pepper to taste

Ingredients (b) :
100g fish paste
2 tbsp spring onion
2 tbsp corriander

Method :
1) Heat 5 tbsp oil in non stick pan, mix (a) and apread in pan.
2) Break fish paste into pieces and spread all over egg, sprinkle evenly with spring onion and corriander.
3) When the bottom part become golden brown, trun over and press lightly, stir fry until golden brown, remove and serve.

Stew Chicken Feet

Ingredients (a) :
20 chicken feet ( clean and dried )
10 dried mushrooms

Ingredients (b) :
1 big clove garlic
1 star anise
3 slices ginger

Ingredients (c) :
2 tbsp abalone sauce
2 tbsp soy sauce
salt and pepper to taste
1 litre broth

Method:
1) Heat oil in pot, add in chicken feet, deep fry for 5 minutes, remove and soak in water.
2) Heat 2 tbsp oil in wok, stir fry ingredients (b) well, pour in ingredients (c), dried mushrooms to boil.
3) Add in chicken feet to boil, remove and put into stew pot.
4) Stew for 2 hours, remove and serve.

Curry Fried Chicken Wings

ingredients:
1) 10 chicken wings
2) 1 egg white
3) 3 cup cook oil

marinade:
1) 2tbsp curry chicken powder
2) 1tbsp salt
3) 1tbsp sugar

method:
1) wash chicken wings. marinate for 30minutes.
2) cost with egg white.
3) heat oil in wok until warm. deep fry chicken wings over heat until golden brown. dish up and drai

Sweet Soup Of White Fungus

ingredients:
1) 50g dried white fungus
2) 50g dried longans
3) few pandan leaves
4) 2 liter water
5) 400g rock sugar

method:
1) soak white fungus until swelled. trim. scald and immerse in cold water.
2) cook red dates, dried longans, pandan leaves in water for 1/2 hour.
3) add white fungus and rock sugar. parboil for 5 minutes more. serve.

Steamed Eggs

ingredients:
1) 4 eggs (large size)
2) a few diced spring onion
3) 1tsp garlic oil
4) 1tsp salt
5) 1tsp soy souce
6) pepper to taste

method:
1) add egg, spring onion, salt, soy souce, pepper and blend well. add water and blend well again.
2) tranfer to a deep plate. cover with tin foil. then place in a wok with boiling water. steam for 8-10 minutes.
3) pour garlic oil on steamed eggs. serve.

ABC soup

ingredients:
1) 2 large onion
2) 1 potato
3) 1 tomato
4) a few spring onion sections
5) 1 small carrot
6) 1.5liter water
7) 1/2tsp chicken essence
8) 1tsp salt
9) 100g chicken brest


method:
1) cut large onion, potato, tomato, small carrot and chicken breat into cube.

2) heat the water until boil, add in (1), boil 10-15minuters.

3) add in chicken essence, salt, spring onion section and stir well. boil again 1-2minuters. serve.