Char Siu (V.2)

Ingredients:

500g Pork loin/shoulder

2 tbsp minced garlic

1 tbsp grated ginger

3-4 tbsp Char Siu Sauce

2 tbsp Oyster sauce

2 tbsp Hoisin sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

2 tbsp light soy sauce

2 tbsp Shaoxing Wine

2 red bean curd (add the sauce too)

3-5 tbsp Golden Syrup/Honey

1 tbsp Sesame oil

Instructions:

1. Wash the pork with vinegar and water, then rinse a couple of times. 
2. Use a small, sharp knife to stab the meat all over to help the marinade penetrate. Place the pork in a resealable plastic bag, add all the marinade ingredients, and mix well. Refrigerate overnight. 
3. Preheat the oven to 190°C. Remove the pork from the fridge at least 30 minutes before roasting. Line a tray with foil and set a rack on top. 
4. Place the marinated meat on the rack, keeping the marinade aside. Roast for 20 minutes, then flip and baste with the reserved marinade. Roast for another 10 minutes, turn again, and baste. 
5. Glaze the pork with golden syrup to create a sticky, shiny exterior. Rest for at least 10 minutes before slicing. 
6. Meanwhile, heat the leftover marinade for 4-5 minutes until thick and glossy. Serve the Char Siu over rice.

Three Cup chicken (V.2)

Ingredients:

2 boneless chicken thighs, bite-sized

1/4 cup sesame oil

1" ginger, sliced

6 cloves of garlic, whole

3 Thai chilies

2-1/2 tbsp light soy sauce

2-1/2 tbsp sweet soy sauce

5 tbsp Rice wine (Michiu)

30g rock sugar

Instructions:

1. Heat the sesame oil and fry the sliced ginger until golden. Then, add the garlic and chilies and cook for 1 minute.
2. Add the bite-sized chicken and stir-fry until it turns brown. Next, add rice wine, soy sauce, and rock sugar. Stir well to combine, then simmer over low heat for 8-10 minutes, until the sauce has thickened and become glossy.
3. Finish with Thai basil for aroma and serve hot over steamed white rice.

Stir-fry Beef and Mushrooms

Ingredients:

300g beef (Flank/Sirloin), thinly sliced

250g Mushrooms, sliced

1/2 Holland onion, sliced

1" ginger, chopped

2 cloves of garlic, chopped

1 tsp chili flakes

2-3 Spring onion, cut 2" long

1 tsp sesame oil

Marinade

2 tsp grated ginger

1 tbsp light soy sauce

2 tsp sugar

1 tbsp cornstarch

1 tbsp cooking oil

1/2 tsp baking soda

1/4 tsp white pepper

Sauce

3 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp sugar

1 tbsp water

1 tbsp Chinese Cooking Rice Wine

1/2 tsp cornstarch

1/4 tsp white pepper

Instructions:

1. Cut the beef into thin strips against the grain and marinate with the ingredients listed above. Let it rest for 30 minutes.
2. Combine sauce ingredients in a small bowl and whisk until the sugar dissolves. Set aside for later.
3. Heat the wok over medium-high heat, sauté onions and mushrooms for 1-2 minutes. Remove from the pan and set aside.
4. Drizzle oil and add the marinated beef. Sear the meat for 1-2 minutes. Then flip the beef and add garlic, ginger, and chili flakes. Stir well for another 1-2 minutes.
5. Pour in the sauce and return the fried mushrooms and onions to the pan. Finish with spring onions and sesame oil. Stir until the sauce is thick and glossy. Enjoy!

Creamy Tomato Pasta Penne (Quick & Easy)

Ingredients:

400g penne pasta

1 Holland onion, chopped

2 cloves of garlic, minced

3 tbsp tomato sauce

50ml water

100ml milk

200ml cream cheese

150g cheddar/mozzarella cheese

2 tbsp butter

Seasoniong

1 tsp salt

1 tsp oregano

1 tsp chili flakes

1 tbsp sugar

Instructions:

1. In a large pot, add a couple of drops of oil to boiling water.  Add the pasta and let it cook for about 8-12 minutes, or until the pasta is tender and cooked through.
2. In another pan, add 1 tablespoon of cooking oil and heat over medium-high.  Sauté the chopped onion, minced garlic, and tomato sauce until the onion becomes tender and translucent.
3. Then, add the seasoning and mix for 1 minute. Next, add the water, milk, cream, cheese, and butter.  Stir and let the sauce cook for a few minutes.
4. Once the pasta is cooked, drain the water and transfer the pasta to the sauce.  Give another stir to combine.  Take it off the heat and serve on a plate.  Enjoy!

Turmeric Fried Chicken

Ingredients:

450g breast/boneless chicken thigh

1 Holland onion, sliced

1 carrot, matchsticks

150g beans, cut into 2" lengths

Marinade

1 tbsp turmeric powder

1 tbsp chili powder

1 tbsp chicken powder

2 tbsp cornstarch

Instructions:

1. Cut the chicken into bite-sized pieces. Marinate the chicken with the marinade ingredients. Mix well and coat. Set aside for 15-30 minutes.
2. In a wok, add 1/2 cup of cooking oil over medium heat. Fry the marinated chicken until golden.
3. Then, add the sliced onion, carrot, and beans, and cook until the onion has wilted.
4. Remove from heat and serve with rice and sambal belacan. Enjoy!

Mongolian Chicken

Ingredients:

2-3 boneless chicken thighs (skinless)

2 cloves of garlic, minced

1" ginger, sliced/julienne

Scallions, white part

4-5 dried chilies

Spring onion

Marinate

2 tbsp cooking oil

1 tbsp Chinese cooking wine

1/4 cornstarch

1 tbsp baking soda

Sauce

1/4 cup chicken stock

2-1/2 tbsp soy sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

1 tbsp cornstarch

Instructions:

1. Dice chicken thighs into 2-inch pieces. Marinate the chicken with the marinating ingredients. Mix well to combine. Set aside for 15 minutes.
2. In a large pan or wok over medium-high heat, heat vegetable oil to fry the marinated chicken. Fry the chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove the chicken and transfer it to a plate lined with paper towels to absorb excess oil.
3. In another bowl, combine the sauce ingredients. Stir to mix well and set aside.
4. In a saucepan, add 1 tablespoon of cooking oil and heat over medium-high heat. Sauté the minced garlic, ginger, scallions (white part), and dried chilies for 1 minute or until fragrant.
5. Then, add the sauce to the pan and stir for a couple of minutes, until the sauce has thickened.
6. Add the fried chicken and spring onion and mix until everything is coated with the sauce.
7. Sprinkle some sesame seeds and serve with hot steamed rice. Enjoy!

Thai Baked Chicken

Ingredients:

2-3 boneless chicken thighs (skin on)

Marinate

4-5 coriander roots

3 cloves of garlic

1/4 tsp black pepper

2 tbsp oyster sauce

1 tbsp sweet soy sauce

2 tsp chili sauce

1 tbsp brown sugar

1 tsp chicken powder

Sauce

2 cloves of garlic, minced

1-2 red bird's eye chili

1 tsp fish sauce

2-3 tbsp Thai chili sauce

1 tbsp lime juice

1 stalk of coriander leaves, chopped

1 tsp sesame seeds

Instructions:

1. Rinse and pat the boneless chicken dry. Use a mortar and pestle to pound the coriander roots and garlic together to form a paste.  
2. Marinate with the marinade ingredients, and give the meat a gentle massage for about 10 minutes. Rest for 15-30 minutes or longer, as needed.
3. Line a baking tray with parchment paper, place the marinated chicken on it, and bake in a preheated oven at 190°C for 30 minutes using conventional settings.
4. While the chicken bakes, prepare the sauce. Mix all the ingredients together until well combined. Enjoy!

Kongguksu Soy Milk Noodle (Korean)

Ingredients:

1 packet Ban Mian Noodles

1 Japanese cucumber, julienne

Cherry tomato, cut halves

Hard-boiled eggs

Kimchi

Soup

1 silken tofu

2-3 cups water

1 tbsp sea salt

1 tbsp sugar

1 tbsp peanut butter

4 tbsp sesame seeds

Ingredients:

1. In a food processor, combine the soup ingredients and blend until smooth. If the base is too thick, add water to reach the preferred consistency.
2. Cook the noodles in boiling water according to the package instructions. Drain the noodles and rinse them under cold running water to cool.
3. Transfer the cooked noodles to a serving bowl and pour the cold soup over the noodles. Garnish with julienned cucumbers, cherry tomatoes, and a halved boiled egg. It's best to serve with kimchi on the side.

Ayam Goreng Lemak Chili Api

Ingredients:

2-3 boneless chicken thighs, cut

3" turmeric (blend with 1 cup of water)

200ml coconut cream

1 stalk turmeric leaf, sliced thinly

Chop/Minced

1 large onion

5 red bird's eye

3 green bird's eye

3 cloves of garlic

Instructions:

1. In a large bowl, add the chicken and marinate it with salt and turmeric powder. Mix to combine and let it rest for about 15-30 minutes.
2. Heat oil over medium-high heat, and fry the marinated chicken until golden brown. Drain on a paper towel and set aside.
3. In the same wok, leave 1/4 cup of oil and sauté the minced mixture until fragrant over medium-high heat.  
4. Then add the turmeric water and the fried chicken with coconut cream. Mix the chicken to incorporate everything. 
5. Season with salt and seasoning powder, along with sliced turmeric leaves. Stir to combine. Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened. Best served with steamed white rice. Enjoy!

Mee Goreng (Quick & Easy)

Ingredients:

500g Egg Noodles

2 fish cakes, sliced

10 fishballs, cut halves

350g prawn, remove the shell, tail intact

Bok Choy or any green vegetables

3 tbsp sambal sauce

1 large onion, sliced

4 cloves garlic, minced

Sauce

3 tbsp sweet soy sauce

4 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

6-8 tbsp water

Instructions:

1. Blanch the egg noodles for 1 or 2 minutes in boiling water, then loosen them and rinse under running water to stop the cooking process.
2. In a bowl, whisk the sauce ingredients together until well combined, then set aside.
3. In a saucepan, add a little oil and cook the prawns until they are about 80% done, then set them aside.
4. Next, sauté the aromatics (garlic and onion) until the onion has wilted. Add the sambal sauce and the vegetable stems. Continue stirring until the stems are tender.
5. Add half of the sauce mixture, the noodles, the leafy greens, and the remaining sauce. Mix well for 2-3 minutes until everything is evenly coated.
6. Finally, add the shrimp to the noodles and mix thoroughly. Enjoy!

Hariyali Chicken Curry (Punjabi Style)

Ingredients:

700g chicken drumsticks (skin removed)

1/2 cup ghee oil

1 stick cinnamon

1 bayleaves

1 large onion, chopped

1 tbsp garlic ginger paste

1 tsp turmeric powder

1/2 cup plain yoghurt (Greek)

1/2 tsp black pepper

Blend

1 cup coriander leaves

1/2 cup mint leaves

2 green chilies

10 green bird's eye chilies

7-8 cashew nuts

Spices Powder

1 tsp chili powder

1 tsp garam masala

1 tsp coriander powder

1 tsp cumin powder

Instructions:

1. In a wok, add the ghee and heat over medium. Then, add the bay leaves and cinnamon stick, and sauté for a minute.  
2. Next, add the chopped onion and garlic/ginger paste. Sauté until the onion is wilted and fragrant, about 2 minutes.
3. Then, add the chicken drumsticks with 1 teaspoon of turmeric powder. Stir to combine and continue stirring until the chicken turns white.
4. Pour in the blended ingredients and mix until well combined. Season with 1 teaspoon of salt and add the spice powders. Continue stirring until thoroughly mixed, then cook for about 5 minutes.
5. Add the plain yogurt and black pepper; keep stirring and cover with a lid. Reduce the heat to low and simmer for about 15-20 minutes. Finally, add chopped coriander and serve with biryani rice or naan bread.

Stir-Fry Mushroom and Scramble Eggs (Chinese Style)

Ingredients:

250g Shiitake mushrooms

3 large eggs, beaten

2 cloves garlic, minced

1 red chili, sliced

1 stalk green onion, cut 2" lengthwise

1/3 tsp salt

1/3 tsp chicken powder

3 tsp light soy sauce.

Instructions:

1. Remove the root, and slice the mushroom about 1/4 inch. Blanch the mushroom in boiling water for 1 or 2 minutes. Remove and set aside for later use.
2. Next, heat oil in a wok over medium-high heat. Add the beaten eggs and scramble, then scoop them out and set aside.
3. In the same wok, add 1 tablespoon of vegetable oil. Sauté the minced garlic, sliced red chili, and green onion until fragrant.
4. Add the blanched mushrooms to the wok, then season with salt, chicken powder, and light soy sauce. Mix everything together. Then, add the scrambled eggs back in and stir well. Enjoy!

Stir-Fry Mushroom and Eggs

Ingredients:

6 Shiitake mushrooms, sliced

3 eggs, beat

1 stalk spring onion, cut lengthwise

2 cloves of garlic, chopped

1 red chili

2 tbsp oyster sauce

1 tsp dark soy sauce

1 tsp chicken powder

Salt to taste

Instructions:

1. Start by boiling the sliced mushrooms for 1 minute, then drain them.
2. Then, scramble the eggs and set them aside.
3. Sauté some chopped garlic and chili, then add the mushrooms and scrambled eggs
4. Add oyster sauce, dark soy sauce, salt, and chicken powder. Mix all the ingredients together until well combined.
5. Finally, sprinkle the spring onions on top and stir them up.

Honey Garlic Chicken

Ingredients:

2 boneless thighs with skin

Salt

Pepper powder

Garlic powder

Sauce

4 minced garlic

3-4 tbsp honey

2 tbsp soy sauce

1/2 tbsp sesame oil

50ml water

Instructions:

1. Rinse and pat dry the chicken. Then, season both sides with salt, pepper, and garlic. Massage or rub the chicken, then let it rest for 30 minutes.
2. In a small bowl, mix all the sauce ingredients.
3. Heat 2 tablespoons in a saucepan over medium-low heat. Place the chicken skin-side down and cook for 4-5 minutes, until the skin is a light golden color.
4. Flip the chicken, pour the sauce into the saucepan, cover with a lid, and cook for another 4-5 minutes.
5. Remove the lid, flip the chicken skin-side down again, and cook until the skin is glossy and the sauce has thickened.

Fish & Chips (Copycat Long John Silver)

Ingredients:

Fish Cutlet (any white fish)

Kosher salt

White sugar

1/2 cup potato starch, for dusting

Batter

3/4 cup cake flour

1/4 cup rice flour

1/2 cup potato starch

1 1/4 tsp baking powder

1/2 tsp salt

1 cup cold beer (I used ice-cold water)

Instructions:

1. Season the fish generously with kosher salt and white sugar (in a 1:1 ratio) on a baking tray or plate. Let it rest for 15-20 minutes. (Note: This method helps firm the fish meat.)
2. Rinse and pat dry with a paper towel. Dredge the fish cutlets in potato starch, shake off any excess, and transfer to a plate or metal rack.
3. Heat oil in a deep fryer to 350°F. While the oil heats, prepare the batter by combining all ingredients in a bowl. Whisk until well blended, then add the cold liquid to incorporate—do not overmix
4. Dip the fish in the batter, letting any excess drip off. Working in batches, carefully lower the battered fish into the hot oil. The batter will puff up and start to brown. Fry the fish for 2-3 minutes, flipping as needed with tongs, until golden.
5. Transfer the fried fish to a metal rack or a lined plate. Season with salt and parsley while it is hot.

Fried Chicken Satay

Ingredients:

2 pcs of boneless chicken thigh, cut into bite-sized

150g fine sugar

1 tsp salt

Paste

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

2 tsp turmeric powder

1 tsp chili paste/powder

3 lemongrass

6 shallots

2 garlic

1/2" galangal

1" ginger

1/2 cup cooking oil

Instructions:

1. Remove the chicken skin. Cut the meat into bite-sized pieces and set aside.
2. Blend all the paste ingredients in a food processor; add a little water if needed.
3. Combine the chicken and the paste, and mix well. Then, add the sugar and salt. Massage the chicken thoroughly. Cover and refrigerate for 6 hours or preferably overnight.
4. Heat 1/4 cup of cooking oil in a wok over medium-high heat, then add the marinated chicken and stir-fry until cooked through.
5. Serve with satay sauce, cucumbers, onions, and rice cakes.

Vietnamese Ginger Braised Chicken (Ga Kho Gung)

Ingredients:

400g chicken

Marinade

2 shallots, minced

1 tsp fish sauce

1 tsp chicken powder

1/4 tsp sugar

1 tsp vegetable oil

Braising

3" ginger, cut into matchsticks

2 pcs shallots, thinly sliced

2 cloves of garlic, minced

1 tbsp vegetable oil

1/4 tsp turmeric powder (optional)

1 tbsp fish sauce

Instructions:

1. Cut the chicken into pieces about 3-5 cm in size. Rinse and pat dry.
2. In a large bowl, combine the chicken with the marinade ingredients. Mix well to coat, then let it marinate for 30 minutes.
3. Heat oil in a saucepan over medium heat. Add sliced shallots, minced garlic, and ginger strips. Sauté until fragrant, about a minute. Add the chicken and any remaining marinade. Sauté, turning the pieces until they are no longer pink on the outside. Stir in the turmeric powder and cook until the mixture is evenly coated.
4. Reduce heat to low, cover, and simmer for 20-25 minutes. Check and stir the chicken occasionally, or flip it a few times. If it looks dry, add 1/4 cup of hot water as needed.
5. Season with additional fish sauce and chicken powder to taste, if desired. Garnish with chopped cilantro and serve with rice.

Raw Carrot Salad

Ingredients:

3-4 Carrots (medium)

1 large onion, sliced

1 stalk coriander/spring onion, chopped

Roasted sesame seeds

Dressing

2 tbsp olive oil

1 tsp apple cider/Balsamic vinegar

1 tbsp maple syrup

2 tbsp light soy sauce

1 tbsp crispy chili oil

1 tbsp lemon juice

3 garlic cloves, minced

Instructions:

1. Use a peeler to strip the carrots lengthwise and set aside
2. Place the carrot strips, sliced onion, and chopped coriander in a large bowl to be dressed.
3. In a separate bowl, whisk together all the dressing ingredients until well combined.
4. Pour the desired amount of dressing over the carrot mixture and toss to coat evenly. Top with roasted sesame seeds.
5. Let the carrot salad sit for 10-15 minutes to soften slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Miso Garlic Butter Rice

Ingredients:

2 cups Japanese Short Grain Rice

100g butter

4 cloves garlic, minced

1-1/2 tbsp white miso paste

2-1/2 cup dashi stock or chicken broth

1/2 tsp soy sauce

1 tsp sesame oil

Green onions, sliced

Instructions:

1. Soak the rice in cold water for 15 minutes, then drain and set it aside.
2. In the rice cooker, select "fry" and add the butter to melt. Next, sauté the minced garlic until fragrant.
3. Add the miso paste, stir, and cook for about 1 minute. After that, add the rice and mix it thoroughly to coat evenly. Then, add in the stock, soy sauce, and sesame oil.
4. Close the lid, select "Rice," and let the rice cooker cook as usual. Once cooked, let the rice cool for 10 minutes, then fluff it with a rice paddle or fork.  
5. Top with toasted sesame seeds and sliced green onions. Enjoy!

Steamed Egg with Minced Meat

Ingredients:

3 large eggs

1/8 tsp salt

220ml boiling water

Sauce

3 cloves garlic, chopped

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/4 tsp ground white pepper

1/4 cup boiling water

1 spring onion, sliced (garnish)

Marinate

120g ground meat (beef/chicken/pork)

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/4 tsp ground white pepper

1/2 tbsp cornstarch

Instructions:

1. Combine the oyster sauce, light soy sauce, dark soy sauce, cornstarch, and ground white pepper with the minced meat in a small bowl, stirring until well mixed. 
2. In a large bowl, add the eggs and salt. Pour in the hot, boiling water and beat until well combined. Then, scoop off the foam from the top and discard it to ensure a very smooth texture.
3. Prepare the steamer with boiling water and place the covered bowl of eggs inside for 10 to 12 minutes, or until the eggs are fully set.
4. While the eggs are cooking, heat the oil in a medium saucepan. Add the chopped garlic and scallions, cooking until fragrant. Next, add the marinated minced meat and stir-fry for 2 minutes. 
5. Then, pour in the boiling water and the additional sauce mixture, stirring until well combined. Cook for a few minutes until the mixture thickens.
6. Once the eggs are cooked, top them with the minced meat and garnish with chopped spring onions. Serve hot.

Steamed Salted Chicken

Ingredients:

3 large chicken legs

1" ginger, cut into matchsticks

2 stalks scallions

1 packet Ipoh Salted Chicken Seasoning

1 large red onion, sliced

Salted peanuts

Coriander leaves

Instructions:

1. Soak the chicken legs in 1/4 cup of vinegar, 1 tablespoon of salt, and enough water for about 15 minutes. Then rinse the chicken legs thoroughly until no blood remains.
2. Transfer them to a baking dish and pour in enough boiling water to cover the chicken. Let it rest for 15 minutes to allow the chicken skin to tighten.
3. Pat dry and place them in a baking dish. Add the chopped scallions and ginger to the bottom of the dish.
4. Rub the salted chicken seasoning and 2 tablespoons of cooking oil over the chicken. Allow the thoroughly massaged and marinated meat to rest for 30 minutes or overnight.
5. Steam in hot, boiling water for 25 minutes or until fully cooked. Remove and shred the chicken meat from the bone.
6. Place the shredded meat on a plate, add the sliced onion, salted peanuts, coriander leaves, and 1/4 cup of juice from the steamed chicken. Mix everything together and serve immediately.

Coconut Milk Poached Fish Fillet

Ingredients:

2-3 Fish fillets, cut into 3 pieces

1 onion, sliced

4 garlic cloves, chopped

1" ginger, matchsticks

1 red chili (optional)

2 lemongrasses, bruised

200ml coconut milk

2 tbsp fish sauce

1 cube chicken Knorr

1 tsp sugar

Instructions:

1. Season the fish fillets with salt on both sides and refrigerate for 30 minutes.
2. In a medium saucepan, heat 2 tablespoons of cooking oil over medium heat. 
3. Add sliced onion, chopped garlic, ginger, red chili, and lemongrass. Season with salt and pepper, and cook until softened, about 10 minutes.
4. Stir in the coconut milk, fish sauce, Knorr cube, and sugar. Mix to combine.
5. Bring the coconut broth to a simmer over medium-high heat, then cover. Reduce the heat to low and let it simmer for 30 minutes.
6. Next, add the fillets to the coconut broth, cover, and cook until the fillets are just cooked through, about 5 to 8 minutes, depending on their thickness.
7. Transfer the fillets to a shallow serving bowl and ladle the broth over the top. Finish with spring onion, fresh coriander, and a drizzle of chili oil. Serve with steamed white rice.

Grilled Shrimp Paste Chicken

Ingredients:

2-3 Boneless Chicken Thighs, cut into halves

4 tbsp cornstarch

5 kaffir leaves, sliced thinly

1 tsp salt

1/4 tsp black pepper

Blend

4 red chilies

4 bird's eye chilies (red)

1 large red onion

8 cloves of garlic

20g shrimp paste aka Belachan

1 egg

Instructions:

1. In a large bowl, combine the chicken with the blended ingredients, cornstarch, sliced kaffir leaves, salt, and pepper. Mix everything thoroughly and marinate for 2 to 3 hours, or preferably overnight.
2. Arrange the chicken on a baking tray lined with parchment paper. Brush the remaining sauce over the chicken, then preheat the oven to 200°C. 
3. Bake for about 35 to 40 minutes or until the internal temperature reaches 74°C.

Kam Heong Chicken

Ingredients:

2-3 Boneless chicken thighs, cut bite-sized

Cooking oil, frying

Marinade

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp curry powder

4 tbsp tapioca starch/cornstarch

1/2 tsp white pepper powder

1 tsp seasoning

1 egg

Sauce

2 tbsp dried shrimp, soaked and chopped

4 cloves garlic, minced

6 shallots, sliced

2 bird's eye chili, red and green

2 stalks of curry leaves

1 tsp curry powder

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp light soy sauce

1 tsp sugar

1/4 cup water (to adjust consistency

Instructions:

1. Combine all the marinade ingredients and chicken in a large bowl. Ensure the chicken is well coated with the marinade, then set aside for at least an hour or more.
2. Heat oil in a wok and deep-fry the marinated chicken until it turns golden brown. Drain on paper towels.
3. In a saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the minced garlic, shallots, and chopped shrimp until they become fragrant.
4. Next, add the bird's eye chilies and curry leaves. Stir for a minute. Following that, add the remaining ingredients and mix well to combine. Stir-fry for another 2 minutes.
5. Return the fried chicken to the sauce and mix until it is evenly coated. Serve immediately with white steamed rice.

Steamed Stuffed Mini Tofu Puff

Ingredients:

250g minced meat (chicken/prawn/fish/pork)

1 stalk of spring onion, chopped

25g carrot, chopped finely

2 pcs dried Shiitake mushrooms, soak & chop finely

3 shallots, chopped

2 cloves garlic, chopped

1/2 cup water, boiled

1 tbsp oyster sauce

1/2 tsp sugar

1/2 tsp dark soy sauce

Cornstarch solution (1 tbsp + 1 tbsp water)

Marinade

1 tbsp oyster sauce

2 tbsp light soy sauce

1/2 tsp sugar

1 tsp sesame oil

1/8 tsp ground white pepper

2 tbsp cornflour

Instructions:

1. Place the minced meat, chopped carrot, and mushrooms in a large mixing bowl. Add all the marinade ingredients and combine thoroughly. Set aside for 20 minutes. 
2. Make a slit on the surface of the tofu puff using a pair of scissors or a small knife. Stuff the marinated meat filling into the cavities of the tofu puffs. 
3. Arrange the stuffed tofu puffs in the steamer and steam for 10 to 12 minutes over medium heat. 
4. In a saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the chopped shallots and garlic until fragrant. 
5. Mix together the water, oyster sauce, sugar, and dark soy sauce until well combined. Increase the heat to high and bring the mixture to a boil. Then, add the cornstarch solution to thicken the sauce to your desired consistency. 
6. Turn off the heat and pour the sauce over the tofu puffs. Serve immediately with steamed white rice.

Beef Hor Fun

Ingredients:

500g Hor Fun (Flat Rice Noodle)

1-2 tbsp dark soy sauce

3 cloves garlic, minced

2 stalks Choy Sum

1.5 litres of Chicken stock

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp dark soy sauce (optional)

1-2 eggs

Constarch solution (1 tbsp + 1 tbsp water)

Salt to taste

Marinade

200g sliced beef

1 tsp light soy sauce

1 tsp Chinese wine

1 tbsp cooking oil

1 tsp cornstarch

Instructions:

1. Combine all the marinade ingredients in a bowl. Mix until the beef absorbs all the moisture, then set aside. 
2. Blanch the Hor Fun noodles in boiling water for 45 seconds, rinse in cool water to prevent overcooking, and drain. 
3. Heat the wok over medium-low heat, stir-fry the noodles with dark soy sauce, mix to combine, and set aside. 
4. In the same wok, heat 2 tablespoons of cooking oil over medium heat. Add the marinated beef and stir-fry until it is half-cooked, then add the chopped garlic and fry for another minute. 
5. Incorporate the vegetables, followed by chicken stock, and let it simmer for 15 minutes. Then add the light soy sauce, oyster sauce, and fish sauce. Mix thoroughly. 
6. Next, combine the lightly beaten eggs and thicken the sauce with the cornstarch solution. Stir to combine. 
7. To assemble, place the cooked noodles on a plate, ladle the beef sauce over them, and serve with pickled green cut chilies.

Fried Pork Ribs

Ingredients:

500g pork ribs, cut bite-size

2-3 shallots, sliced

3 cloves garlic, minced

1-2 red chilies, chopped

Cooking oil, deep fry

Marinade

1 tbsp Cooking wine

1 tbsp garlic oil

1 tbsp light soy sauce

1 tsp salt

1 tsp chicken powder

1 egg white

2 tbsp potato starch

Instructions:

1. Add 1 teaspoon of salt, 1 tablespoon of flour, and water to the pork ribs. Soak for about 15 minutes, rinse thoroughly, and pat dry.
2. Add the marinade ingredients and massage until the liquid is absorbed. Set aside for at least 30 minutes. Heat oil in a wok over high heat and deep fry the pork ribs until golden brown, then drain them on a paper towel. Set aside.
3. Remove the cooking oil from the wok, then add 2 tablespoons of cooking oil. Sauté the shallots, minced garlic, and chopped chilies until fragrant. Next, transfer the fried pork ribs back into the wok and stir-fry for another minute until they are evenly coated. Serve immediately with steamed white rice.

Kana Moo Grab (Pork Belly Stir-Fry with Kai Lan)

Ingredients:

250g pork belly

2" ginger, sliced

2-3 spring onions

2 tbsp Chinese Cooking Wine

Water, blanching

Oil, frying

Saute

5 cloves of garlic

3-4 Thai bird's eye chili (adjust to preference)

2 tbsp oil

1 bunch of Kai Lan, bite-sized

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp fish sauce

1/2 tbsp sugar

Pinch of seasoning

1/4 cup water

Instructions:

1. Fill a pot with water and bring it to a boil. Add ginger, spring onion, Chinese cooking wine, and pork belly. Blanch for 10 minutes to remove impurities.
2. Remove the pork belly, pat it dry, and place it in the oven at 100 °C for 60 minutes to dry out the skin.
3. Heat oil in a wok over high heat and deep-fry the dried pork belly until it’s golden brown and crispy, with bubbly skin. Remove and let it rest for 5 minutes before chopping into bite-sized pieces.
4. Pound garlic and Thai chilies into a coarse paste using a mortar and pestle or food processor. 
5. Heat oil in a wok over medium-high heat. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant.
6. Add the vegetables and stir-fry for 1 minute until slightly wilted. Then add oyster sauce, light soy sauce, fish sauce, sugar, seasoning, and water. Stir together for another 1-2 minutes until well coated.
7. Toss the chopped crispy pork belly and stir-fry for 1 minute to coat it with the aromatics. Serve immediately with steamed jasmine rice. 

Peking Shredded Chicken or Pork

Ingredients:

300g chicken breast/pork tenderloin, cut into shredded pieces

Cucumber

Scallions

Dumpling skin (around)

Marinade

1 tbsp cooking wine

1 tsp ground white pepper

1 egg white

Sauce

3 tbsp sweet bean sauce (Tian Mian Jiang)

1 tbsp Shaoxing rice wine

1 tbsp sugar

2 tbsp water

Instructions:

1. Using a sharp knife, cut the chicken or pork into narrow strips and place them in a bowl. Then, mix the marinade ingredients until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 tsp of oil and mix to coat. Leave to marinate for 10 minutes or longer.
2. Julienne the white part of the scallions. Peel the cucumber, remove its seeds, and cut it into thin strips.
3. In another bowl, combine all the sauce ingredients and mix until smooth. Set aside.
4. Heat a skillet until very hot, then add 3 tablespoons of cooking oil. Add the marinated meat and use chopsticks to loosen the strips. Continue frying evenly until the meat turns pale.
5. Pour the sauce mixture into the wok and simmer for 5-10 minutes, or until the sauce thickens. Sprinkle some sesame seeds, then transfer the meat to a serving plate.
6. Heat a non-stick pan over medium-low heat. Add the dumpling skin and wait for a minute. Then, turn it over and continue cooking until the dumpling skin bulges slowly.
7. To assemble, take one dumpling skin, cut off the edges of the bubble cake, and add the cucumber and shredded meat. Serve immediately. Enjoy!

Ayam Kurma Pekat

Ingredients:

1/2 chicken, cut

1 medium carrot, cut into wedges

1 large potato, cut into wedges

1 tsp tamarind paste

200ml coconut cream

2 tbsp kerisik

1 yellow onion, wedges

2 tbsp Ghee

2 tbsp cooking oil

Salt to taste

Saute

1 knot of pandan leaves

1 cinnamon stick

2 star anise

2 cloves

4 cardamons

1 stalk of curry leaves

3 cloves garlic, sliced

3 shallots, sliced

Paste

1 large red onion

4 cloves of garlic

2" ginger

6 greed bird's eye

4 candlenuts

1/2 cup water

Spices Powder

3 tbsp kurma powder

1 tsp fennel powder

1 tsp coriander powder

1/4 tsp turmeric powder

Instructions:

1. Add 2 tablespoons of ghee and cooking oil to a saucepan over medium-high heat. Then, add the sauté ingredients and stir-fry until they are crisp.
2. Add the ground paste and stir-fry for a couple of minutes until fragrant.
3. Add the spice powder ingredients and stir-fry for one more minute. Next, add 1/2 cup of water and stir well for a few minutes. If the paste dries, add a little cooking oil. Incorporate the tamarind paste and stir-fry until the spices are cooked.
4. Add the chicken pieces, carrot, and potato wedges, and stir to mix well with the spices. Pour enough water to cover the chicken, then add the kerisik, coconut cream, and onion wedges. Stir everything together and let it cook until the chicken is tender. Finally, add salt and a little seasoning to taste. Garnish with chopped coriander leaves and sliced green bird's eye chili.

Ayam Gulai Serai

Ingredients:

3 boneless chicken thighs, cut into quarters

3 lemongrass, bruised

2 medium potatoes, cut into quarters

1 cinnamon stick

2 star anise

3 cardamon

4 cloves

2 stalks of curry leaves

1 tbsp curry powder

100ml coconut milk

Enough water

1 tsp tamarind paste

1/2 cup cooking oil

Salt & seasonion

Paste

2-3 tbsp chili boh or 2 handfuls of dried chili, soaked

2 medium red onions

4 pcs garlic

2" fresh ginger

2" fresh turmeric

1" belacan

2 lemongrass

1/2 cup water

Instructions:

1. Grind the paste ingredients into a smooth paste.
2. Heat the oil in a wok over medium heat and add the ground paste. Sauté the paste until the oil is visible.
3. Then, add 3 lemongrass stalks, a cinnamon stick, star anise, cardamom, cloves, and curry leaves. Add the curry powder and stir-fry until it breaks down in the oil.
4. Once the chili oil separates, add the chicken pieces and potatoes. Stir-fry until well combined, covering everything.
5. Next, add the coconut cream and continue mixing before adding water. Then, add the tamarind paste and stir well.
6. Reduce the heat and simmer the chicken over low heat for 10 minutes. Once the chicken is tender, add salt and seasoning to taste. Lastly, squeeze the juice of one lime. Enjoy!