Kuih Kosui

kuih kosui

100g palm sugar, roughly chopped
100ml water
60g white sugar
5 tbs rice flour
2 tbs topioca flour
1/2 tsp alkali water
50g grated young coconut
1/4 tsp salt

01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids.
02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain.
03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat.
04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups.
05. Season the grated coconut with salt. Set aside.
06. Allow cakes to cool completely. Placed on a serving plate and each topped with coconut.

Fruit Tarts

Fruit Tart

Tart pastry

250g butter
100g sugar
1 egg
500g plain flour
1. Preheat oven at 180 degress C
2. Cream butter and sugar until fluffy and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown

500g water
150g sugar
50g butter
50g fresh milk
100g custard powder
1 egg

1. Boil water, sugar and butter together
2. Mix milk, custard powder and egg together and pour into no. 1. Cook over gentle fire until mixture thickens. Pour into baked tart shells.

For glazing
Boil together 1/2 tbsp agar agar powder, 150 ml water and 50g sugar until dissolved. Brush onto fruits. Another method is dissolving 100g of apricot gel with 80g of water over low fire.
Fresh fruits topping
I used kiwi, strawberries and canned peaches.

Baked Potatoes


4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

01.Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.)

02.Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

03.Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

04.Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

Scallops Provencale


1 pound large sea scallops, patted dry
2 1/2 tbsp olive oil
2 garlic cloves, sliced thin
1 tomato,diced
1/8 tsp dried thyme, crumbled
1/4 cup shredded fresh basil leaves

In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.

Grilled Cheese Sandwich


* 16  slices firm white sandwich bread
* 2  tablespoons  unsalted butter, melted
* 1 1/4  cups  (about 4 oz.) shredded Cheddar
* 1/4  cup  bottled sweet pepper relish
* Pepper

01.Preheat oven to 200°F and line a large rimmed baking sheet with foil. Lightly mist a griddle or large skillet with cooking spray.

02.Use a 2-inch heart-shaped cookie cutter to cut three hearts from each slice of bread. Lightly brush both sides of bread with butter.

03.Place about 1 1/2 tsp. cheese in center of half of hearts. Use fingers to spread cheese and lightly pack it down, following shape of hearts. Top cheese with about 1/4 tsp. relish and season with pepper. Place remaining hearts on top of filling, lightly pressing down to form firm, well-shaped sandwiches

04. Use a small spatula to carefully flip sandwiches over. Place finished sandwiches on lined baking sheet and keep warm in oven until ready to ser04.Working in batches, cook sandwiches on griddle or in skillet over medium-high heat until lightly browned, 3 to 5 minutes per sideve.

Pork Chops with Country Gravy

pork chops

Ingredients:(4 serving)
* 1/4  cup  all-purpose flour (about 1 ounce)
* 3/4  teaspoon  salt
* 1/4  teaspoon  dried marjoram
* 1/4  teaspoon  dried thyme
* 1/4  teaspoon  dried rubbed sage
* 4  (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
* 1  tablespoon  butter
* Cooking spray
* 1 1/2  cups  1% low-fat milk

01.Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

02.Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.

03.Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops

Mee Rebus

mee rebus

1 ½ lb fresh yellow egg noodles
2 cups bean sprouts, blanched
18 oz sweet potato
6 tablespoons fermented black beans
4 tablespoons dried anchovies, cleaned
3 tablespoons dried shrimps
4 tablespoons coriander powder
1 tablespoon cumin powder
½ cup tamarind juice
(from 1 tablespoon of tamarind paste)
2 tablespoons sugar
1 teaspoon salt
3 cups water
5 tablespoons oil

Spice paste:
20 shallots
5 garlic cloves
2 inch galangal
1 inch ginger
8 candlenuts

4 boiled eggs, cut into halves
3 tablespoons fried shallots
3 tablespoons spring onions, sliced
1 cup fried or firm tofu, cut to 2 by 1 inch pieces
2 limes, cut into wedges
3 green serrano chiles, de-seeded and sliced.

01. Peel and cut the sweet potatoes into chunks. Boil until soft, drain and mash.

02. While the sweet potatoes are boiling, peel the shallots, garlic, galangal and ginger. Grind them with the candlenuts with a blender or food processor until fine.

03. Pound the dried anchovies and dried shrimps with mortar and pestle (or use a blender/food processor too). Add a couple of tablespoon of water if the mixture is too dry to grind.

04. Heat oil in a pot to medium high. Saute the spice paste for about 3-4 minutes until the shallots are caramelized. Add the coriander and cumin powder, fermented black beans and the dried anchovy/dried shrimp mixture. Fry for about 1 minute and then put in the mashed sweet potatoes. Blend well. You will get a very thick mixture. Slowly add the water, stirring as you pour it in. Bring to a boil. Add the sugar, salt and tamarind juice. Simmer until fragrant, about 40-50 minutes. If the gravy is too thick, stir in water as necessary.

05. To serve, pour gravy over some noodles and bean sprouts in a bowl. Garnish with half of an egg, tofu, green onions, fried shallots and serrano chilies.

Garlic Caesar Salad

ceasar salad

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
tablespoon McCormick® Garlic with Extra Virgin Olive Oil or 1 tablespoon McCormick® California Style Minced Garlic made from Fresh Garlic
1 to 2 anchovy fillets, mashed
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon milk
1 package (10 ounces) torn Romaine lettuce
1 cup croutons

01. Mix mayonnaise, Parmesan cheese, lemon juice, Garlic Blend, anchovies, mustard and Worcestershire sauce in small bowl until well blended. Stir in milk. Refrigerate dressing until ready to use.
02. To serve, toss lettuce and croutons in large bowl. Add dressing; toss to coat well. Sprinkle with black peppercorn grinder and additional Parmesan cheese, if desired.

Chicken or Shrimp Caesar Salad: Prepare as directed above. Top with grilled chicken or shrimp to serve as a main dish salad.

Broccoli Soup


* 4 tablespoons butter, room temperature
* 1 1/2 pounds fresh broccoli
* 1 large onion, chopped
* 1 carrot, chopped
* Salt and freshly ground black pepper
* 3 tablespoons all-purpose flour
* 4 cups low-sodium chicken broth
* 1/2 cup cream
* Homemade Croutons

01.Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil
02.Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

洋葱圈 Onion Rings


* 2 large sweet onions
* 1/3 cup flour
* 1/2 cup milk
* 1/2 tsp. baking powder
* 1 qt. vegetable oil
* 1 egg
* Salt & pepper

Step 1: Preheat the Oil

* Before you start making your onion rings, you'll want to preheat your oil so that it is hot enough when you are ready to start deep frying.
1. Pour the vegetable oil into your frying pan or deep fryer.
2. Heat up the oil to about 375 degrees (usually medium heat on most stoves).
3. Use your deep fry thermometer to check the temperature of the oil.

Step 2: Make the Batter

* The batter is what gives the onions their crunchy, crispy texture and is an important part of almost every deep fried food. When you are done with the batter it should have a smooth, lump free texture. Here's how to make the batter:
1. Combine all of your dry ingredients (flour, baking powder, salt & pepper) together in a large mixing bowl and stir them together.
2. In another mixing bowl, combine the milk and egg and whip them together thoroughly.
3. Combine the dry and wet ingredients together in one bowl and stir them together until the batter has a smooth texture.
4. Set aside until ready to use.

Step 3: Deep Fry Your Rings

* Now that we've got our oil and our batter ready to go, it's time to prepare the onions for deep frying. We'll start by getting cutting the onions and then move on to the deep frying process.
1. Rinse your onions off in the sink and place them on the cutting board.
2. Cut a 1/4 inch off the top and bottom of each onion.
3. Take the rest of the onion and cut it into 1/4 to 1/2 inch thick slices.
4. Separate each slice into individual rings.
5. Take one of your onion rings and submerge it in the batter.
6. Pull it out of the batter using your slotted spoon and place it in the heated oil.
7. Let it fry until it starts to achieve a golden brown color. Flip it once to make sure it cooks evenly on both sides.
8. When it's as crispy as you'd like it, remove it from the oil and place it on a folded paper towl so that the excess oil can drain off.
9. Repeat this process for each of your onion rings. While you can fry a few at a time, make sure not to do too many at once or they'll end up getting stuck together.
10. Place your finished onion rings on a plate and serve!

Teriyaki Salmon


Ingredients:(Serves 2)
* 2 x 150g Salmon fillets
* 1/2 Tsp Groundnut oil for greasing the tray

For the marinade
* 2 Tbsp Japanese soy sauce
* 2 Tbsp Sake
* 2 Tbsp Mirin
* 1 Tsp granulated sugar
* 1″ Ginger
* 1 Fat clove garlic

01. Add the soy sauce, sake, mirin, garlic, sugar and ginger into a small food processor and blitz until smooth.
02. Pour the marinade over the salmon steaks and allow to marinade for at least 2 hours, turning halfway.
03. Pre-heat the grill to maximum, grease the oven tray. Remove the salmon from the marinade (reserve the marinade) and place onto the tray.
04. Grill the salmon for 6 minutes.
05. Pour the marinade into a pot and allow it to simmer and to reduce by 1/3. Strain the sauce if requires and serve over the salmon. I served my salmon with a mixed green salad with a black sesame dressing.

蜜汁鸡 Honey Chicken


Ingredients:(Makes 4 servings)
1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

01. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
02. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
03:.To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
04. Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.

茶碗蒸 Chawanmushi (Japanese Steamed Egg Custard)


4 medium shrimp
4 gingko nuts (optional)
2 inch carrot
3 oz chicken breast
1 teaspoon sake
1 teaspoon soy sauce
2 fresh shiitake mushrooms (thinly sliced, stalks discarded)

For the custard:
3 extra large eggs, beaten
2 cups water*
1/2 teaspoon dashi-no-moto (or equal amount of dashi stock)*
1 tablespoon sake
1 tablespoon soy sauce
1/2 teaspoon salt

*Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.

01.Blanch prawns and set aside. Cut the carrot slices into maple leaf shapes. Blanch in salt water and drain. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
02.Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. Bring a steamer to boil and then set the heat to very low.
03.Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it’s done.

Spaghetti and Meatball

spaghetti and meat ball

8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

* Sauce:
* Cooking spray
* 1  cup  finely chopped onion
* 3  garlic cloves, minced
* 2  tablespoons  tomato paste
* 1/4  teaspoon  salt
* 1  (14-ounce) can less-sodium beef broth
* 2  (28-ounce) cans whole peeled tomatoes, undrained and chopped

* 1  (1-ounce) slice white bread
* 2  (4-ounce) links sweet turkey Italian sausage, casings removed
* 1/2  cup  finely chopped onion
* 1/3  cup  chopped fresh basil
* 1/4  cup  chopped fresh parsley
* 2  tablespoons  egg substitute
* 1/2  teaspoon  freshly ground black pepper
* 1/4  teaspoon  salt
* 2  garlic cloves, minced
* 1  large egg
* 1  pound  ground sirloin
Remaining ingredients:
* 1/2  cup  chopped fresh parsley
* 1/3  cup  chopped fresh basil
* 1  pound  hot cooked spaghetti
* 1/2  cup  (2 ounces) grated fresh Parmigiano-Reggiano
* Fresh parsley sprigs (optional)

01.To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
02。To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.
Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil

班兰蛋糕 Pandan cakes

pandan cake

170ml thick coconut milk
125ml corn oil
2 tbsp pandan juice
a little green colouring
8 egg yolks
9 egg whites
300g caster sugar
225g softasilk flour
2 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar

1.  Blend 12 pandan leaves with a little water and extract the pandan juice.
2.  Sift flour, salt and baking powder together.
3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth.
4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff.
5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.
6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean.
7.  Invert cake onto a wire rack and leave to cool in the tin before turning out.

Thai Sticky Coconut Rice with Mango

mango rice

Ingredients:(makes 5-6 servings)
1 1/4 cups dry sticky rice, soaked for an hour in water and drained
1 cup water
1 can coconut milk (unsweetened)
1/2 cup sugar
1 tspn salt
1 large ripe mango

After rice has been soaked and drained, put in a saucepan with 1 cup of water, coconut milk, sugar, and salt and bring to a boil. Simmer for 8-10 until most of the liquid has absorbed. Transfer rice to a steamer and steam for about 15-20 minutes. Transfer rice into dessert bowls or saucers to mold and cover well until serving.



1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple – peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

01.Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
02.In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
03.In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
04.In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
05.Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Lotus Root and Sweet Potato Crisps


Ingredients:(serves 2 -4)
1 lotus root (renkon)
2 cups of water with 2 teaspoons vinegar
1 sweet potato (satsumaimo)
2 cups water with 2 teaspoons salt
oil for deep-frying
coarse salt for flavoring

01.Peel the lotus root and sweet potato. Slice each vegetable paper-thin.
02.Soak the lotus root in the vinegar water for 15 minutes; soak the sweet potato in the salt water for 10 minutes.
03.Drain the vegetables and dry them well with kitchen cloths.
04.In a wok or deep skillet, heat 2 inches of oil to 320°F. Fry the slices over low heat, in small batches, until they are slightly golden and crisp. Drain on paper towels on a rack. Sprinkle with coarse salt.

Cod & Wolfberries porridge

cod & wolfberries porridge

Ingredients: (serves 2)
1/2 - 3/4 cup of uncooked rice
1 Medium Size Cod Fillet, around 100 - 120g
1/2 Tablespoon of Wolfberries, rinse
600ml - 700ml Water
1 Century Egg, roughly chopped
01.Wash the rice and soaked it with the require amount of water for about 30 minutes before cooking so that the texture of the porridge will be nicer and easier to cook through.
02).Next cook the porridge accordingly. While cooking the porridge, rinse, check for bones and marinate the cod fillet with some soy sauce, pepper and dust with some cornflour.
03. Next heat up a non-stick pan and lightly grease it with some oil then pan-fry the cod fillet, skin side down for about 2 minutes till sightly brown on both sides. (the purpose of pan-fry the cod fillet is to keep it whole while adding into the porridge and also the oil of the cod fillet will actually enhance the favour of the porridge)
04. Remove the half-cooked fillet and set aside.
05. When the porridge is half-way done (you can test by press the grain of the rice to see whether is it soft), put in the cod fillet and wolfberries and continue to simmer till the porridge is done.
06. If the content is too dry, you can add in more HOT water to dilute to the texture that you prefer. (usual I use my themo magic cooker to make the porridge as it require lesser time and it also able to keep the porridge warm till we are ready to consume)
07. When the porridge is ready to serve, remove the kid's portion of the porridge, add in some mashed code fillet(you can mash the cod fillet a separate bowl in order to check for bones) and serve warm.
08. As for the adult, you can add in the century eggs and serve with some shallot oil, pepper and etc....



2 Chicken Thighs
4 to 5 Green Beans
1 small Yellow Onion (sliced into thin strips)
1 shallot (finely chopped)
Ginger to taste (minced)
Garlic to taste (finely chopped)
2 Eggs (beaten)
1/2 cup Dashi or Chicken Stock
3 Tbsp Soy Sauce
2 Tbsp Mirin
1 Tbsp Sugar
Green Onion for garnish

01.Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with reletive ease, and then cut around the bone.
02.Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.
03.Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add  1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.
04.Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.

Bumper Breakfast Omelette


3 Large eggs
1 Spring onion, sliced
1 Large tomato, chopped
1 Handful of chestnut mushrooms, sliced
1 Cup cheddar cheese, grated
2 Slices turkey bacon, chopped
Salt and pepper
Olive oil

01. Fry the mushrooms until beginning to soften and then add the turkey bacon and fry for a further minute.
02. Beat the eggs lightly, add the grated cheese to the beaten eggs and season with salt and pepper.
03. Add the spring onions and tomatoes to th frying pan and mix well, pour over the egg mixture and mix thoroughy.
04. Cover the pan and reduce the heat, allow the omelette to cook gently for about 10 minutes. If required finish cooking the top of the omelette under a hot grill.

Kiwi on Ice

Kiwi on Ice

2-4 Kiwi Fruit
100 ml Orange Juice
30 gms Crunshed Ice
Condensed Milk

01. Peel the kiwi, place in a blender with the orange juice and crushed ice.
02. Blend until smooth.
03. Spoon it into a bowl, and pour over the sweet condensed milk.

Miso Soup

miso udon

400 gr udon noodle
1 Litter water
1 tsp Japanese soy sauce /kikoman
1 tbs dashi granules (or chicken stock)
2 tbs white bean miso paste
1 chicken breast sliced
2-3 shitake mushroom soaked for 3 hours/over night
1-2 spring onion sliced
dried seaweed or toasted seaweed

Boil water and chicken breast when the chicken cooked, add Shitake mushroom and boil for awhile then off the stove. Add dashi/ chicken stock, miso paste. soak seaweed if you are using dried seaweed. boil udon noodle than rinse with cold water. Place Udon noodle on the bowl and pour miso soup on it, place seaweed and sprinkle spring onion on top.

Note: Never boil Miso as it changes taste and destroys the living enzymes.

鱼片粥 Fish Slice Porridge

fish slice porridge

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

01. Wash the fish fillet. Slice the fish fillet into ½ to 1 cm thick slices against the grain.
02. Marinate with soya sauce and sesame oil and set aside.
03. Peel ginger and cut into thin strips <1mm thick.  Wash spring onion and cut thinly.
04. 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 the right consistency is obtained.
05. If you have fish bone, make a fish stock by boiling 1 bowl water with the bones for 30 mins with low flame.  (the purpose of cooking this separately instead of putting the bones into the porridge is that there might be small bone dislodge and get mixed with the porridge).  When done, sieve and mixed into the porridge.
06. When the porridge done, add salt to taste.
07. While the porridge is boiling, pour in the fish, stir and allow to boil for 1 min, turn off flame and cover for another 10 mins.
08. Serve hot in bowl, with ginger strips and cut spring onion. Optional, dash of pepper, soya sauce and sesame oil.

海南鸡饭 Hainan Chicken Rice

hainan chicken rice

MAIN INGREDIENTS Long grain rice
Medium size chicken
Young ginger – shredded very fine
Garlic – shredded very fine
Cloves – few pieces depending on volume of rice
Cinanamon sticks – 1 0r 2 sticks depending on volume of rice
Pandan leaves – for soup and rice
Lettuce or Chinese lettuce

Clean and rub salt to chicken.

Stuff chicken with pandan leaves and ginger – close opening
Cook chicken, breast down, 30 to 40 minutes. Do not over cook.
Take out chicken from the pot and leave stock.
Transfer chicken in a container and drench with ice cold water to create springy texture.
When the chicken is taken out of the pot, add lettuce or equivalent to chicken stock and turn off heat. Do not cook lettuce.

01.Fry shredded ginger and garlic in oil till golden and fragrant.
02.Wash rice and pour chicken stock, same measurement as when cooking ordinary rice
03.Add fried ginger and garlic with cinnamon and cloves, take out oil
04.Add pandan leaves when rice boils
05.Discart the pandan, cloves and cinnamon stick when the rice is done.

Red chillies
Young ginger
Lime or equivalent

Grind garlic and ginger with mortar and pestle until fine (you can use blender depending on the quantity you are making). Add vinegar, fish sauce, lime and sugar to taste.

Hash Brown


2 lbs Russet potatoes, boiled, cooled and peeled
2 oz. oil or clarified butter (or a mixture of the two)
Salt and pepper, to taste

1. Use the grater attachment of a food processor or a hand grater to shred the cooked potatoes.
2. Heat the griddle or skillet over high heat and add the oil and/or clarified butter.
3. Add the shredded potatoes and flatten them against the griddle or skillet.
4. When they are browned on the bottom, flip over and brown the other side until very crispy. Season with salt and pepper and serve.



1½ cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
2 tablespoons butter, melted and cooled
1 1/3 cups milk
butter for frying

01.The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt, and sugar, beat in the eggs, melted butter, and milk, and transfer to a pitcher: it’s much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.
02.When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.

Tuna Salad


1  pound fresh or frozen tuna steaks, cut 1 inch thick
3  tablespoons sherry vinegar
2  tablespoons finely chopped shallots
1  tablespoon Dijon-style mustard
2  tablespoons olive oil
1  anchovy fillet, rinsed and mashed
Salt (adequate)
Black pepper (adequate)
8  ounces tiny new potatoes, quartered
6  ounces green beans
6  cups Bibb or Boston lettuce leaves
3/4  cup thinly sliced radishes
1/2  cup black ripe olives, pitted

01.Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots.Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
02.Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a broiler pan.Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.
03.Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain and cool slightly.
04.To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and, if desired, the olives on 4 dinner plates. Serve with the remaining dressing.

Pumpkin soup


1lb 2oz(500g) of pumpkin, skinned, de-seeded & cut into large cubes
1 large onion, sliced
2 cloves of garlic, chopped
1 baking apple, peeled, de-cored & cut into large chunks
2 sticks of celery
1 tbsp of olive oil
½ tsp of cinnamon
2 pints of vegetable stock
1 bay leaf
1 tbsp of fresh sage, chopped
Sea salt & freshly ground pepper
Fresh parsley, for garnish

01.Take a large saucepan with a lid and tall sides and place it over a low heat, then add the tablespoon of olive oil and heat it through. Then add the onions & garlic and sweat them with the lid on for 5 minutes until soft.
02.Next add the pumpkin, apple, cinnamon and combine together then replace the lid and sweat for a further 2 minutes.
03.Next add the stock, bay leaf, sage and season well. Bring the pan to the boil then reduce the heat and simmer gently half covered on a low heat for 20-25 minutes until the pumpkin and apple are tender
04.Allow the soup to cool considerably then remove the bay leaf and starting blending the soup in a food processor until smooth. Next return the soup to a clean pan and warm it through gently, alter the seasoning if required
05.Then garnish with a little parsley and serve with French bread.

Safety advice:
It’s advisable to allow soup to cool considerably before blending it in a food processor. When the liquid has cooled for a few minutes it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.

Banana Honey Porridge


2 cups rolled oats
2 cups low-fat milk
2 cups water
1/20 teaspoon ground cinnamon
1/3 cup honey
2 bananas, sliced

Combine oats, milk and water in a saucepan. Bring to boil. Simmer, stirring, for about 5 minutes or until thick. Remove from heat. Stir in cinnamon and honey. Serve porridge topped with bananas.

Replace honey with maple syrup or brown sugar.
Stir in any combination of dried fruits or nuts.

潮州蒸白鲳 Teochew Steamed White Pomfret

teochew steamed fish

1 medium white Pomfret
1 leaf of salted vegetable, washed, steeped (for about 1 hour), and thinly sliced
1 cube of bean curd aka tofu, cut into smaller pieces
1 - 2 small red tomatoes, cut into wedges
1 preserved whole plum, lightly mashed
2 slice of ginger, cut into strips
3 - 5 tablespoons of water (if more soup in the dish is preferred)
1 tablespoon of Hua Diao Rice Wine (Chinese translation: 花雕酒)
1 tablespoon of white sesame oil
1 tablespoon of grounded white pepper
Sprinkle of salt

1 fresh red chili, thinly sliced

01.Wash and clean fish, place in a large metal or porcelain dish.
02. Season with sesame oil, (very little) salt, white pepper and Hua Diao Rice Wine.
03. Put in some water from the side. Then, place ginger strips, tofu cubes, salted vegetable strips, tomatoes, preserved plum, and lastly, cut chili, on top and the side of the fish.
04. Place whole platter in the top portion of electric steamer, or in a wok half filled with water (place platter on a steamer rack in the wok). Steam fish for 25 - 30 minutes, or until fish meat turns white and tender. Serves hot with rice.

Tips: To test if the fish is cooked, use a fork to poke through the fish meat, if the fork is able to poke through easily, it means cooked.
* Try NOT to place the side ingredients too much and right at the centre and on top of the fish while steaming to prevent uncooked fish meat. The side ingredients on top might be too cooked, but the fish meat covered underneath might be difficult to get cooked. So, spread the ingredients slightly at the side.
* You may also like to skip the salt if the salted vegetable is salty enough to taste. Sprinkle a little bit of sugar instead

Chocolate Donuts

chocolate  donuts donut-tray

1 cup of plain flour
1 teaspoon baking powder
½ teaspoon salt
½ cup of caster sugar (fine white sugar)
2 beaten eggs
2 tablespoons olive oil
1 teaspoon vanilla essence

Chocolate Icing
1 cup of dark chocolate, roughly chopped
A bowl full of Sprinkles

01. Preheat your oven to 180C.
02. Sift the flour, baking powder and salt into a large bowl and stir in the sugar.
In a separate bow, whisk together the eggs, milk, olive oil and vanilla. Add this to the dry ingredients and stir until smooth.
03. Fill two twelve-hole mini-donut pans (or one, in two batches) with the mixture and bake for around 8 minutes or until cooked (test by inserting a skewer into the centre of one – it’s cooked if it comes out clean). Allow to cool, then turn out on to a rack or board to cool properly.
04. Then, over a simmering pan of water, place a smaller saucepan with the chopped chocolate. Stir continuously until it is completely melted.
05. Remove from the water and either dip or spread your donuts with the chocolate and coat with the sprinkles. Place in the refrigerator for a few minutes and then enjoy. These little babies are best enjoyed within a day or two of making. Big and little kids love them.

Kuih Talam

kuih talam

100m(g) rice flour
30(g) tapioca starch
20(g) green bean flour
300(g) sugar
700(ml) pandan juice
½ tsp alkaline water

Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.

Ingredients (B)
20(g) rice flour
15(g) green bean flour
¼ tsp salt
300(ml) coconut milk (extract from 1 coconut + water)
Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour (B) batter over cooked (A) and steam on medium heat for 15 minutes.
Cool thoroughly at room temperature before cutting.

Chilling in fridge may cause the upper layer to be harder due to the high concentration of coconut milk(fat content high).

麻婆豆腐 Mapo Tofu


3/4 Cup =(177 ml) vegetable broth
1 1/2 TB =(22 ml) Mandarin sauce (try Asian stores, may sub with yellow bean sauce)
1 TB =(15 ml) black bean sauce (available in Asian stores)
1/4 TS=(1 1/4 ml) salt
1/4 TS =(1 1/4 ml) garlic powder
1 TS =(5 ml) vegan soup base powder
2 ea.16 oz. boxes (908 g) firm tofu, drained and cut into very small cubes
3/4 TB= (11 ml) cornstarch
2 TS= (10 ml) rice vegan cooking wine (try Asian stores, may substitute with any vegan cooking wine)
1 TS =(5 ml) chili paste (available in Asian stores)

01.Combine the first 6 ingredients in pan and stir. Place pan on high heat.
02.When mixture reaches a boil, add tofu and stir again.MIx cornstatch with 2TB (30ml) water.
03.When tofu mixture reaches a boil again, add cornstarch mixture and stir again. Continue stirring until tofu mixture thickens; reduce heat to medium.
04.Stir in vegan cooking wine and chili paste. Allow to cook another minute, then turn off heat. Let dish sit for 10 minutes for flavors to blend.
05.Serve hot over rice.

鲍鱼菇炒芥兰 Chinese Broccoli with King Osyter Mushroom


2 lb chinese broccoli
3 cooked abalone (sliced)
2-3 cloves of garlic smashed
2 tbsp oil
1 cup brothe from cooked abalone

Seasoning for king oyster mushroom:
1 1/2 tbsp abalone bottle sauce
1 tsp oyster sauce
1 tsp fish sauce
1/2 tsp dark soy sauce
dash salt
dash sugar
1 tbsp cornstarch

01. Cut the broccoli in half so it's not so long. Boil a pot of water. Add in the broccoli and left it boil for until the broccoli starts to change to a lighter green, should not cook for more than 3 minutes. The longer you cook it the softer it gets, and soft is not good. You want the broccoli to be crispy. Add in a dash of salt. Drain and rinse with cold water.
02. Heat the pan with 2 tbsp oil. Add in the garlic and fry until golden. Add in the broccoli and stir fry for 1-2 minutes. Add in dash of salt, sugar, and fish sauce for taste. Remove from heat and place on plate.
03. Heat a pan with the 1 tsp oil and add in the abalone. Now add in the brothe. Let it simmer a little and add in the abalone seasoning. Stir until thicken and place on top of broccoli.
04. Serve with white rice.

Lingzhi Lean Pork Soup


2½ (L)= (10 cups) water
19 (g) Lingzhi 靈芝, rinsed and sliced
19 (g) Wild Yam ( huai shan 淮山 ), rinsed
5 pitted red dates ( hong zao 紅棗 ), rinsed
350 (g) lean pork, rinsed and scalded with boiling water
2 tablespoons Chinese Wolfberry ( gou qizi 枸杞子 ), rinsed
1 teaspoon salt, or to taste

Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for 10 minutes. Reduce the heat to low and simmer uncovered for 2½ hours. Season with the salt and remove from the heat. Serve while it hot.

Cordyceps Pork Soup


100 (g) dried cod maw, or other fish maw, rinsed
3 (L) =(12 cups) water
500 (g) lean pork, rinsed and scalded with boiling water
40 (g) Wild Yam ( huai shan 淮山 ), rinsed
10 Chinese Cordyceps ( dong chong cao 冬蟲草 ), rinsed
1 teaspoon salt, or to taste

01. Bring a saucepan of water to a boil. Add the dried fish maw and cook for about 10 minutes, then cover and remove from the heat. Allow the fish maw to steep for 3 hours, then remove, rinse and drain.
02. Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for about 20 minutes. Reduce the heat to low and simmer uncovered for 2 hours. Season with the salt and remove from the heat. Serve the soup hot in individual serving bowls.

Hong Kong Style French Toast

french toast

White sandwich bread
Peanut Butter
Maple Syrup
3 large eggs
1/2 cup milk
2 tbsps fine sugar
1 tsp vanilla

01. in a deep dish, beat the eggs with sugar, milk and vanilla until the sugar is dissolved. (Note – prepare this egg batter again if it is insufficent to coat all the sandwiches that you are preparing)
02. spread the peanut butter liberally on one piece of bread, some butter on another piece of bread, and put the two pieces of bread together, making a sandwich. This is for one person, and you repeat this process with enough french toasts to serve your family.

03. In a non-stick pan, melt about 1 tbsp butter over medium fire.
04. Dip the sandwich into the egg batter and fry in the butter until golden brown on both sides.
05. Remove toast and put it on a plate. Add a thin slice of butter on top and drizzle with maple syrup over it. Or you can follow the one in the picture and drizzle condensed milk. Or you can just put a scoop of ice cream on top of the toast.

Caramel Pudding


1 1/2 litres - milk
13 tbsp - sugar
6 - eggs
1 1/2 tsp - vanilla essence
4 tbsp - sugar for making the caramel
3 cups - water

1. Boil the milk in a heavy bottomed vessel.
2. After a boil simmer.
3. Boil the milk till it reduces to little more than half its quantity.
4. Add 13 tbsp sugar and continue boiling till the sugar dissolves completely.
5. Remove the milk from flame and keep to cool.
6. Cool completely.
7. Beat the eggs.
8. Add the beaten eggs and essence to the cooled milk. Mix well.
9. Place 4 tbsp of sugar in a steel or an aluminum container and melt the sugar on a low flame till it melts and turns into a rich golden colour, to get a caramel.
10. Remove from flame. Cool completely.
11. Pour the milk-egg mixture into the container.
12. Pour 3 cups water in a pressure cooker.
13. Place a smallsteel bowl in the middle of the water.
14. Place the container with the milk-egg mixture on the steel bowl in the cooker.
15. Cover the container with a lid.
16. Cook on a low flame for 20 -30 minutes or till the caramel custard is done.
17. Close the lid of the cooker but do not use the weight of the cooker.
18. To check if the custard is ready insert a knife, if it comes out clean it shows the custard s ready.
19. Cool for sometime and then invert the custard into a serving dish.
20. Serve hot or cold.

Grilled Peanut Butter and Jelly Sandwich

Grilled Peanut Butter and jeely Sandwich

2 teaspoons butter
2 slices white bread
1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly

1. Heat griddle or skillet to 350 degrees F (175 degrees C).
2. Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

加哩鸡 Curry Chicken

curry chicken

1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons Instant Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced)
1 tablespoon

1. Heat up a small pot and add in the oil.
2. Saute the diced shallots until light brown.
3. Add in the curry paste.
4. When it smells aromatic, add in the chicken meat and do a few quick stirs.
5. Add in the water and let it boil.
6. Lower the heat and simmer the curry for about 10-15 minutes.
7. Add in the coconut milk and serve hot.

Roti Jala


1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)

01.Sieve the flour and set aside.
02.In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.
03.Add in 1/2 tablespoon of oil and set aside.
04.Heat up a pan with medium heat and grease it with some butter or ghee.
05.Pour some batter into the mold and transfer the mold to the pan.
06.As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer to the video above.)
07.After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.
08.Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.

Chocolate Lava Cake

Chocolate lava Cake

2 regular size dark chocolate bars with 75% cocoa
2 eggs
2 tsp suar
2 tbsp butter
2 cupcake sized baking tins
Raspberries ( optional for serving)
Orange Slice ( optional for serving)

01.Take a large pot and boil the water.
02In this pot lay another small pot and melt your butter and chocolate, leaving 4 cube pieces aside ( Italian word = Bango Maria)
03.When melted add your sugar and stir.
04.When a little warm beat your eggs in throughly.
05.Butter your cupcake sized baking tins and pour in the mixture equally.
06.( make sure to lick the pan dry, its too good to waste).
07.Insert 2 cube pieces of chocolate into the center and let it cool for about 15 mins. Preheat your oven to about 400 degrees and put your mix in.
08.Let it bake no more than 10 mins ( you will see it rise a little).
09.Remove from oven and let it cook for about 3 mins.
10.Hold a plate on the open end of the tin and invert it.
11.You should get a perfect shaped individual cake.
12.Serve immediately with Raspberries and a orange sil

牛油蛋糕 Butter Cake


1 block butter = 250 gm (best brand SCS or Golden Churn)
230 (g) castor sugar
4(pcs) eggs
250(g) self-raising flour
2 tsp vanilla essence
about 6 tbsp UHT milk

01.Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter.
02.In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in.
03.Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.

蘑菇汤 Cream Of Mushroom Soup

Cream of Mushroom Soup

1 pound mushrooms (cleaned and sliced)
1 tablespoon olive oil
1 teaspoon thyme (chopped)
salt and pepper to taste
1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 teaspoon sage (chopped)
4 cups vegetable stock
salt and pepper to taste
1 cup heavy cream
1 tablespoon miso (optional)
* parsley (chopped)

01. Toss the mushrooms in the olive oil, thyme, salt and pepper.
02. Roast the mushrooms in a preheated 400F oven until golden brown, about 30-40 minutes.
03. Heat the oil in a pan.
04. Add the onions and saute until tender, about 5-7 minutes.
05. Add the garlic, thyme and sage and saute until fragrant, about 1 minute.
06. Add the roasted mushrooms and vegetable broth and simmer for 10 minutes
07. Season with salt and pepper.
08. Remove from the heat and puree with a hand blender.
09. Mix in the heavy cream and miso.
10. Serve garnish with parsley.

东炎汤 Tom Yam Soup


2 cups prawns (shrimp)—washed, peeled and deveined
3 cups water or chicken stock (if using water, keep the shrimp peelings to flavour the broth)
6 garlic cloves, crushed
6 shallots, sliced
2 lemongrass stalks, lower 2/3's sliced into 1 inch pieces
10 thin slices ginger
2 cups straw mushrooms, cut in half
2 tomatoes, each cut into 8 pieces
10-20 small, green chillies, cut in half lengthways
3 tablespoons fish sauce
5 kaffir lime leaves, torn into pieces discarding stem
2 tablespoons lime juice
1/2 cup coriander, chopped

01a). If using water & shrimp peelings: Put peelings in pot with water, bring to a boil.
01b). If using chicken stock: Put into soup pot, bring to a boil.
02. Add garlic, shallots, lemongrass and ginger, and bring to a boil.
03. Add mushrooms and tomatoes, bring back to a boil.
04. Add the chillies and fish sauce, followed by kaffir lime leaves. Cook gently for 2 minutes.
05. Add prawns/shrimp and cook for 1 minute (until shrimp turn pink).
06. Turn off the heat, add lime juice.
07. Serve garnished with coriander.

芝士火腿三文治 Cheese And Ham Sandwich


Yelow cheese 2(slices)
Ham 4(slices)
Mayonnaise 2(tbsp)
Lettuce 2(slices)
Bread 2(slices)
Cherry tomatoes 5(pcs)

01: First get 2 slices of bread
02: Next put 1 tbsp of mayonnaise on each slice of bread
03: Then put 1 slice of cheese and cherry tomatoes on each bread
04: Then put 2 slices of ham on each slice of bread
05: Then put 1 slice of lettuce on each slice of bread
06: Then put both slices of bread together.
07: Now your done and now you can eat.

鱼扒 Fish and Chip


Boneless fish fillet, cut into finger strip sizes 300(g)
Salt 1/2(tsp)
Dash of pepper
Egg,lightly beaten 1(pcs)
Frozen potato slices (get it from hypermarkets) 1 (cup)

Plain flour 125(g)
Baking powder 1(tsp)
Rice flour 1(tbsp)
Egg, lightly beaten 1(pcs)
Oil 2(tbsp)
Water 150-160(g)

01.Season fish lightly with salt and pepper and set aside.
02.Mix ingredients for the batter.
03.Dip fish into the beaten egg, then coat with batter. Deep-fry in hot oil until golden and crispy. Dish out and drain from oil.
04.With the remaining hot oil, deep-fry potato slices until golden and crispy.
05.Drain from oil and add a sprinkling of table salt for extra flavour.