Ingredients:
1 piece tofu
1 fresh egg, beaten
1 salted egg
1 stalk spring onion, chopped into small pieces

Seasoning ingredients:
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp cornflour
Dash of pepper
Read the rest of this entry »

Ingredients:
12 Quail’s Eggs
200g Minced Pork
4 Water Chestnuts, minced finely (fresh or tinned)
6 Salted Crackers, finely crushed
Lettuce Leaves for garnishing

Seasoning Ingredients:
2 tsp minced Spring Onions
1 Tbsp Oyster Sauce
2 tsp Cornflour
Dash of Pepper
Read the rest of this entry »

Chicken thigh : 500g

Young ginger : 100g (slice)

Seasoning (mix well)
Rice wine : 150g
Light soy sauce : 50g
Sugar : 30 – 50g
Dark soya sauce : ½ tsp
Black vinegar : 1 tsp
Sesame Oil : 1 tsp
Read the rest of this entry »

Ingredients A:
Chicken : 500g (wash, cut into cube)

Ingredients B:
Oyster sauce : 1 tbsp
Sesame Oil : 1 tbsp
Pepper : 1 tbsp
Corn flour : 1 tbsp

Ingredients C:
Dried chilli : 10 nos (washed, soaked, cut into strips)
Read the rest of this entry »

Ingredients:
1 packet vermicelli
3 eggs, beaten
2 tbsp oil
2 tbsp chopped garlic
100g char siew (shredded)
100g prawns (shelled)
1/2 carrot (shredded)
1/2 big onion (shredded)
a handful beansprouts

Seasoning:
2 rice bowls stock
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp sugar
a dash of pepper
Read the rest of this entry »

Ingredients A:
3 stalks spring onion
2 tbsp Chinese wine
1 tbsp oyster sauce
1 tbsp ginger juice
2 tbsp light soy sauce
1 tsp sesame Oil
1/2 tsp sugar
Dash of pepper

Ingredients B:
1 small Chicken (about 1kg)
3 slices Cooked Ham
20-25 Squares of Greaseproof Paper, 15cm x 15cm

Method:
1.Debone the chicken, remove skin and fat.
2.Cut the chicken meat into large chunks.
3.Marinade with seasoning ingredients A for 30 minutes.
4.Heat oven to 200C.
5.Cut ham into 2cm x 5cm slices.
6.Brush one side of the greaseproof squares with oil.
7.Place a piece of chicken and a slice of ham onto the greased side. Warp into individual parcels.
8.Arrange the parcels onto a shallow pan and bake for 15-20 minutes.
9.Serve.

Ingredients A:
Baby Kai Lan: 150g
Minced garlic: 1 tsp
Water: 100 ml
Cornflour: 1 tsp mixed with 1 tbsp water

Ingredients B:
Oyster sauce: 1 tsp
Light soy sauce: 1 tsp
Sugar: ½ tsp
Dash of pepper

Method:
1. Wash the kai lan and cut off the base of the stem.
2. Lightly coat a frying pan or wok with a small amount of cooking oil. Heat.
3. Stir-fry garlic until fragrant.
4. Add baby kai lan, water and seasoning ingredientsB. Stir.
5. Once the leaves begin to soften, add the cornflour mixture and stir until the sauce thickens.
6. Serve.

Ingredient A
1 whole chicken

Ingredient B (For Soup)
1 large pc ginger (smashed)
5 pcs pandan leaves
1 tsp salt
1 tsp sesame oil

Ingredient C (For rice)
6 pcs shallot (chopped)
3 cloves garlic (chopped)
5 slices of ginger
3 cups of rice (wash, drained dry)
2 tsp salt
pinch of pepper
1 tsp sesame oil
Chicken Soup Stock (according to rice cooker instructions)
5 pcs pandan leaves

Ingredient D (chilli sauce)
15 pcs red chillies
3 slices of young ginger
5 cloves garlic
5 pcs limes (cut and squeeze for juices)
1-2 tsp sugar
¼ tsp salt

Ingredient E
1 cucumber (discard small section of top and bottom,
soak in cold water for 1 hour)

Method: (For chicken)
1. Fill a large pot with water (enough to cover chicken)
2. Add Ingredient B, bring to a boil over high flame
3. Drop chicken into it, boil for 10 mins, remove from heat
4. Cover pot, stand for 10 mins
5. Remove chicken, soak in cold water, remove after 5 mins,
drained dry, oiled evenly with sesame oil.

Method: (For rice)
1. Heat up oil, sauté chopped shallots, garlic & sliced ginger
till fragrant and golden brown
2. Add rice, salt, pepper, sesame oil, fry till fragrant,
remove from heat
3. Pour ready fried rice into rice cooker, add sufficient
chicken soup to required markings
4. Add pandan leaves and cook till rice form

Method: (For chilli sauce)
Place all Ingredients D in a blender,
add a little water, blend to form chilli sauce

Ingredients A:
1 chicken (cut into bite-sized)
5 potatoes (boiled, remove skin, cut into bite-sized)

Ingredients B: (1½ grated coconut )
1 cup thick coconut milk
3 cup diluted coconut milk

Ingredients C: (blend well)
10 – 15 pieces dry chillies, (soak in water)
10 pieces red chillies
200g shallots (remove skin)
4 stalks lemon grass (use root portion)
1 piece tumeric (kunyit) (remove skin)
1 pieces long galangal (lengkuas) (remove skin)
8 pieces buah keras

Ingredients D:
3 stalks sprigs leaves (wash)

Read the rest of this entry »

Accompaniments:
100g de-shelled fresh cockles
2 pcs fried fish cake (sliced)
300g prawns (blanched, de-shell, sliced)
Laksa Leaves (mince thinly)
250g bean sprouts (blanched)
500g thick bee hoonChillies

Ingredients A:
200g ready minced chillies

Ingredients B Mince together)
100g shallots (remove skin)
10 candlenuts (buah keras)
1 small pc belacan

Ingredients C:
50g sugar

Method:
1. Heat oil, add Ingredient A and B, sauté till fragrant.
2. Add sugar, stir fry till sugar dissolved, dish out for use later.

Curry gravy:

Ingredients A 1½ grated coconut)
500g thick coconut milk
1½ litre coconut milk

Ingredients B Mince together)
200g shallots (remove skin)
3 stalks lemon grass (use only root portion)
1 pcs kunyit (remove skin)
1 pcs lengkuas (remove skin)
6 candlenuts (buah keras)
1pcs belacan

Ingredients C: (washed, soak for 10 mins, minced)
200g dried shrimps

Ingredients D:
Some taufoo pok, cut into halves

Ingredients E:
Some ready fried chillies

Method :
1. Add 1 cup water to 1½ grated coconut, squeeze 500g of thick
coconut milk, set aside for use later. Add water again, squeeze
1½ litre coconut milk, strained, put into rice cooker.
2. Heat up oil, sauté Ingredient B till fragrant.
3. Add Ingredients C, fry till cooked and fragrant, add into
rice cooker.
4. Drop in Ingredients D, set rice cooker to cook, cook till boiling.
5. Add thick coconut milk and bring to a boil.
6. Add some ready fried chillies.
7. Add sugar and salt to taste.