Stir Fry Brussels Sprout

Ingredients:
Brussels Sprout, cut into half
Garlic, chopped
Shallot, sliced
Oyster sauce
Salt & pepper to taste
Oil

Method:
1. Bring 1 pot of water to boil and add some salt.
2. Blanch the brussels sprout for 1 minute then remove and plunge into ice water. Drain and keep aside.
3. Heat some oil in a wok, put in shallot and garlic stir fry until slightly golden brown.
4. Put in the brussels sprout and stir well.
5. Season it with oyster sauce, salt and pepper to taste.
6. Ready to serve.

Lime Water

This is a very simple yet refreshing drink to prepare. Basically is ice water with a twist of fresh lime. Try it when you have some guest over for lunch or dinner. I can assure you, they will like this.

Ingredients:
Lime, sliced
Ice water

Method:
Mix both ingredient in a jug and ready to serve.

Thai Yellow Curry Chicken

Ingredients:
4 tbsp Yellow Curry Paste (I am using Pantainorasingh brand)
1 1/2 cup / 400ml Coconut milk
1/2 cup Water
500gm Chicken, cut into pieces
2 tbsp cooking Oil
1/2 tsp Fish sauce
1 tsp Palm sugar/brown sugar
1 Red chili, sliced
Coriander

Method:
1. Heat Cooking oil in a frying pan, add the Yellow Curry Paste and fry until fragrance.
2. Slowly add 1/2 cup of Coconut milk and fry till fragrance.
3. Mix the remaining coconut milk with water and stir well. Add the mixture into the frying pan.
4. Follow with chicken pieces and let it cook.
5. Season with fish sauce and sugar.
6. Serve hot and sprinkle with some red chili and coriander.

Creme Caramel

Ingredients:
Egg
Milk
Sugar
Vanilla pod

Caramel:
Sugar
Water

Method:
1. Pre-heat the oven to 180c and half fill the roasting tray with water.

To prepare Caramel:
2. Put sugar in a saucepan pour in a 4tbsp water and heat gently, swirling the pan occasionally, until the sugar has dissolved.
3. Continue to boil until you get a slightly golden brown colour.
4. Immediately pour the caramel into an oven proof souffle dish.
5. Set aside.

To prepare Egg Custard:
6. Heat the milk in a pan until almost boiling and remove from fire.
7. Add in the sugar and dissolved it.
8. Slowly add beaten egg, and whisk in the milk mixture.
9. Strain the liquid through a sieve into the souffle dish on top of the cooled caramel base.

Baking:
10. Transfer the souffle dish onto the roasting tray filled with water.
11. Bake for 40 minutes
12. Remove the dish carefully out of the water and leave to cool.

Ready to Serve:
13. Loosen the sides of the custard with a paring knife and then place an inverted plate (large enough to hold the caramel sauce that will flow out as well) on top of the dish.
14. Holding the dish and plate together, turn upside down an give the whole thing a quick shake to release the creme caramel.
15. Ready to serve.

Fu Yong Dan 芙蓉蛋/ Omelette

芙蓉蛋

This is a simple dish, you could just use what ever ingredient is available in your kitchen.

Ingredients:
2 Egg, beaten
Onion, sliced
Button Mushroom, sliced
Carrot, cut into 5cm long thin strip
Spring onion, cut into 5cm long
Red chili, removed the seed and cut into 5cm long thin strip
Salt and pepper to taste
Oil

Method:
1. Season the egg with some salt and pepper. Set aside.
2. Heat oil in a frying pan, add in onion and saute for 1 minute.
3. Add in button mushroom, carrot, chili and spring onion continue to cook for 1 minute.
4. Gently pour in the egg mixture. Cook for 1 minute or until the egg is slightly set.
5. Flip it over by using a flat spatula. Continue to cook for 40 second.
6. Ready to serve.

Teh Tarik

In Malay language:
Teh = Tea
Tarik = Pull

Basically is a cup of hot tea with milk which have been pulled. In Malaysia you could get this drink at anywhere, anytime.

Ingredients: (serve for 1)
2 Red Tea bag (I used Lipton Yellow lable tea bag)
Condense milk (According to individual preference)
Hot water

Method:
1. Put 2 tea bag in a cup and add boiling hot water.
2. Leave to infuse for 1-2 minutes until it's thick and dark colour. Remove the tea bags.
3. Add condense milk to sweeten the tea and stir well.
4. Take an empty cup, start pouring the tea into the empty cup by pulling it.
Prepare a cloth on the work table, as you pull the tea it might spilled.

5. Repeat the pulling process from one to another cup for a few times, until you get a thick foamy tea. Ready to serve.

Enjoy!