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!

ABC Soup

Ingredients:
Chicken with bone or Pork ribs
Tomatoes, cut into cube
Carrot, cut into cube
Onion, cut into cube
Potato, cut into cube
Garlic
White peppercorn
Water

Seasoning:
Salt & light soy sauce to taste

Method:
1. Blanch the meat and drain.
2. Bring a pot of water to boil, then add in all the tomatoes, carrot, onion, potatoes, garlic and white peppercorn. Boil it for 10 minutes.
3. Add in the meat. Continue boiling at slow fire until all the vegetables and meat are tender.
4. Season the soup and ready to serve.

Claypot Mushroom Chicken

Ingredients:
300gm Chicken fillet
1 stalk Spring onion, cut into 4cm length
2 clove garlic, chopped
some ginger slices
3 nos Dried Shitake mushroom, soaked and sliced into 1cm thick
6 nos Straw mushroom, sliced into half
1 tbsp oil

Chicken marinate:
1 tbsp Oyster sauce
1 tsp sesame oil
a dash of pepper to taste

Seasoning:
1 tbsp Oyster sauce
salt & pepper to taste

Thickening:
1 tsp Corn flour
1 tbsp Water

Method:
1. Marinade chicken fillets for 30 minutes or longer.
2. Heat a claypot to slightly warm, add oil and fry the ginger and the white part of spring onion until slightly brown.
3. Add in garlic, continue to fry until fragrant.
4. Put in the chicken fillets, cook until it slightly turn white colour.
5. Add in both the mushrooms and mix well.
6. Pour in water, enough to cover the meat. Put on the lid and bring it to boil on a slow fire.
7. Add in seasoning and continue to cook for 10 minutes at a very slow fire.
8. Put in the remaining spring onion and stir well.
9. Pour in the corn flour mixture and stir well and cook for 2 minutes.
10. Ready to serve. Caution: Claypot is hot!

Claypot Instant Noodles

Simple yet comfort food

Ingredients:
1 pkt Chicken soup flavour instant noodles
Some Green vegetables leaves (eg. pak choi, lettuce)
1 nos Egg
Some chopped spring onion for garnish

Method:
1. Bring water to boil in the claypot, cook the instant noodles according to the instruction on the packaging.
2. Add in vegetables and egg and boil for 1 minute.
3. Ready to serve.

Seafood & Vegetables Tempura

Simple Homemade Japanese Meal

Tempura is an all time favourite in Japanese food. It is much easier for people to accept this dish as it is served hot with dipping sauce-Bonsu sauce.
I do not have all the ingredients for Bonsu sauce(so I did not make it this time). However, I served my tempura with light soy sauce or chili sauce or Thai chili sauce.

Ingredients A:
1 tbsp Plain flour
1 tbsp Corn Flour
Salt & Pepper

Ingredients B:
100gm Tempura flour
170ml Ice cold water

Tempura Flour

For Seafood Tempura:
6 pcs Prawn, shelled
6 pcs Fish fillet
1 nos squid, cut into 6cm x 4cm
Some Salmon skin, cut into 7cm long strip and 5cm width
Salt & pepper

For Vegetables Tempura:
10 pcs French Bean
1 nos Sweet Potato, sliced
1/2 nos Carrot, sliced

Things to prepare before you starts deep-frying:
a pairs of wooden chopstick or tong for deep-frying
1 skimmer
1 plate with kitchen towels

Preparation:
1. Make sure all the seafood and vegetables are clean and dry with kitchen towel.
2. Season the fish and squid with some salt and pepper.
3. Mix Plain flour and Corn flour with some salt and pepper in a deep plate (A).
4. Mix well Tempura Flour with ice cold water in a bowl until it become a smooth paste (B).
5. Heat oil for deep-frying at 170-180 c
6. Stand by a plate with kitchen towels.
7. Slightly coat all the seafood and vegetables with (A) keep aside.

Cooking Method for Vegetables Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Vegetables in the mixture (B) and put into hot oil to deep-fry for 1-2 minutes or when you see the vegetables are floating with very little bubble(means there are ready).
3. Best to deep fry the root items first like sweet potato and carrot, then the French bean.
4. Use chopstick or tong to dish out the vegetables one by one and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Vegetables Tempura

Notes:
1. You may use other vegetables like Capsicum/bell pepper, Oyster mushroom, Lady finger, Shitake mushroom, asparagus.
2. Do not cram the vegetables in the hot oil, as each piece needs to be able to float freely.
3. Move them frequently as sometimes the flour mixture might stick together.
4. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Cooking Method for Seafood Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Seafood in the mixture (B) and put into hot oil for deep-fry for 1-3 minutes or when you see the meat are floating with very little bubble(means there are ready).
3. Best to deep fry the Fish first, then Squids, then Salmon Skin and lastly prawn.
4. Use chopstick or tong to dish out the seafood and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Seafood Tempura

Notes:
1. Do not cram the seafood in the hot oil, as each piece needs to be able to float freely.
2. Move them frequently as sometimes the flour mixture might stick together.
3. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Salmon Sashimi

Salmon Sashimi

Sashimi is very easy to prepare and nice to eat-as you are tasting the original texture and flavour of the meat.
However freshness of the seafood and hygiene is very important when it comes to handle the raw meat and the preparation.
I always use Ice Water to clean the sashimi(to kill the bacteria) which I have learned this from my sushi chef when I did my kitchen training in the Japanese Restaurant at Hyatt Regency KK.
Here are some guide on how to prepare Sashimi

Ingredients:
Fresh Salmon Fillet (tips: best to get the belly part or fatty salmon will do)
Wasabi
Pickle ginger
Japanese Soy Sauce
1 bowl of clean ice cold water

Japanese Soy Sauce(for Sushi and Sashimi) & Wasabi

Method:
1. Make sure you have a very clean work station- clean chopping board, clean & sharp knife, a plate with kitchen towel ready and a serving plate.
2. Clean the salmon & also the skin part(If the salmon you bought is with skin). Then remove the skin.(Don't throw away the skin, keep it for tempura).
3. Place the bowl of Ice cold water aside.
4. Cut the Salmon fillet to strip with a width of 5cm.
5. Slice the salmon into 1cm thick.
6. Plunge the sliced salmons into the Ice cold water.
7. Wash and dry your hand with clean towel, prepare a the plate with kitchen towel.
8. Dish out the salmon and put it on the kitchen towel and pat dry.
9. Arrange it nicely on a serving plate.
10. Serve it with some wasabi, pickle gingers and Japanese Soy Sauce.

Tips: You can prepare this dish in advance. Make sure it's neatly covered with cling film and keep it in the fridge.

Miso Soup

Simple Homemade Japanese Meal

Miso Soup Ingredients: (serve 1 person)
1 pkt Instant Miso soup mixture
160ml Water
Some diced Tofu
A little bit of sliced spring onion/Leek

Method:
1. Boil water, put in the tofu and instant miso soup mixture.
2. Bring to boil for 1 minute.
3. Add in spring onion or leek.
4. Ready to serve.

Instant Miso soup mixture
As per the instruction on the packaging- Just pour the mixture in a bowl and pour in 160ml of hot water. Stir and ready to serve.

Braised Pork with Dark Soy Sauce II

Ingredients:
500gm Pork belly (cut 3cm thick)
3 cups Water
15 nos White pepper corns (smashed lightly)
10 cloves garlic
3cm Cinnamon stick 桂皮
1 nos Star anise 八角
1/2 tbsp Oil

Seasoning:
1 1/2 tbsp Dark soy sauce
2 tbsp Light soy sauce
1 tsp Salt
1 tbsp Sugar

Method:
1. Boil a pot of water and blanch pork. Then rinse under running tap water. Set aside
2. Heat oil in a pot, saute garlic, pepper corns, cinnamon stick and star anise for 1 minute.
3. Add 3 cups of water to boil, add in the seasoning.
4. Add pork and simmer over a slow fire for 1.5-2 hours until meat is tender.
5. Ready to serve.

Tips:
1. Blanch the pork could help to remove the odour from the meat
2. Best served with steamed white rice or porridge.

Chinese Crispy Roast Pork Belly - 烧肉/ Siew Yuk

I am so delighted. After several attempts, my crispy roast pork belly turned out well and perfect!!!

Crispy Roast Pork Belly

Ingredients:
500gm Pork Belly (1 whole slap)
1 pot of Boiling water

For the skin part:
1/2 tsp Five spice powder 五香粉
1/2 tsp Salt

For the meat part:
1/2 tsp Five spice powder 五香粉
1/2 cube of Fermented red bean curd 南乳
1 tsp Shao Hshing Rice wine 绍兴花雕酒

Method:
1. Use a carving fork/skewer to poke all over the skin part right down to the meat.

2. Place the pork belly on a baking tin with wired.

3. Scald the skin with hot boiling water.

4. Drain and wipe dry.

5. Rub the skin with salt and five spice powder.

6. Mix the marinate for meat in a plate. Put the pork belly meat side down into the plate to marinate the meat.

7. Leave it uncovered, skin side up in the refrigerator for minimum 5 hours or overnight(for a better taste)

8. Pre-heat the oven at 220 c for 15 minutes.

9. Place the pork belly with skin side up on a wired baking tray and make sure you have a tray at the bottom to hold the dripping oil. Roast for 20 minutes at 220 c with the Top Grill with Fan On function.

10. After 20 minutes, put a bowl of water in the oven.

11. Lower the temperature to 200 c and continue to roast the pork with the Baking with Fan On function.

12. Turn the temperature to Maximum(approximately 240-250 c) with the Top Grill with Fan On function.

13. The skin part should roast untill crispy.
14. Let the meat rest for 5-10 minutes before cutting.

15. Cut into bite size.

16. Ready to serve

Serve it with Thai chilli sauce

King's breakfast

My royal highness's breakfast.

Luckily he only takes this twice a week, or else he will turn into a fatty soon!! ;p

Ingredients:
2 slices smoked pork bacon- pan fried
2 nos egg- sunny side up and sprinkle some ground black pepper and salt
1 slice of toast- wholemeal bread with slightly salted butter and Orange marmalade
1 cup of Milo kosong kau...................x10 kau
1 glass of water

Stir Fried Tomatoes with Egg

A simple, cheap, yet all time favourite dish of my darling.

Ingredients:
3 nos ripe tomatoes, but into wedges
2 cloves garlic, chopped
1 nos egg, beaten
1 tbsp oil
1 nos spring onion chopped, for garnish

Seasoning:
2 tbsp Tomato sauce/Ketchup
1 tsp Oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/2 tsp salt
Dash of pepper to taste
Dash of sesame oil
5 tbsp water

For thickening:
1 tsp corn flour
3 tsp water

Method:
1. Heat oil in a wok, stir-fry garlic until fragrant.

2. Add in egg and stir well for 1 minute. Then add in tomatoes and stir well for further 3 minutes.

3. Add in seasoning and bring to boil.

4. Stir in the corn flour water to thicken the sauce. Sprinkle chopped spring onion and stir well.

5. Dish up and serve hot with rice.

Suggestion:
1. You may cook this dish with some meat like: chicken, prawn or pork. Simply cook the meat first, before add in the egg.

Tasty Crispy Salty Chicken Strips

This is an excellent dish I learned from a food magazine.
It is best to serve as snacks with drinks or as an appertizer.

Ingredients:
300gm Chicken breast meat, cut into strips
5 cups Oil for deep-frying

Marinade:
1/2 nos egg
1 tsp salt
1/2 tsp five spice powder
1 tsp ginger juice
Dash of sesame oil
Dash of pepper
1 tbsp shaoxing wine
1 tbsp corn flour
1 tbsp plain flour

Seasoning
1/2 tsp salt
1/4 tsp five spice powder
1/2 tsp ground black pepper

Method:
1. Mix chicken with marinade and marinate for 1 hour.

2. Deep-fry chicken strips in hot oil until golden brown. Dish and drain.

3. Heat up a clean and dry wok, add in salt and stir-fry at low heat until the salt is hot.

4. Add in five spice powder, ground black pepper and mix well.

5. Lastly add in fried meat strips and stir well quickly.

6. Dish up and serve.

Suggestion:
Served with some Thai Sweet Chili sauce or chili sauce.

红豆汤 / Red Bean Soup

Ingredients:

红豆 / Red Bean
果皮 / Dried Mandarin skin (1 small piece)
Sago
Water
Pandan leaves
Sugar / 冰糖 Rock Sugar

Method:
1. Wash the red bean once and drain.

2. Put red bean, dried mandarin skin, pandan leaves and water in a pot and bring it to boil till the bean is soft.

3. Soak the sago in a bowl of hot water, cover it for at least 10 minutes or till the sago is transparent.

4. Stir in the sago and mix well with the red bean soup.

5. Add sugar to taste.

6. Ready to serve.

Tips:
1. You may serve this cold. Just leave the soup to cool and keep in the refrigerator.
2. You may serve this with some 淡奶/Evaporated milk or Coconut milk for creamy taste.

Home-made Cucumber Sour Pickle II

This is another similar dish I made earlier... just in different shapes

Ingredients:

2 nos Cucumber, Cut into 2 inch

1 nos Carrot, Cut into 2 inch

1 nos Onion, Sliced

1 nos Red Chilli, Sliced

Sugar

Vinegar

Method:

1. Mix all the ingredients.

2. Keep in the container and soak it for 1 hour. Keep it in the fridge.

3. Ready to serve.

Kailan with Garlic and Oyster sauce

Ingredients:
Kailan, cut into 2 inch length
Carrot, sliced
Garlic, Chopped
2 tbsp Oil

Sauce:
Oyster sauce
Light soy sauce
Salt & pepper
Sesame oil

Method:
1. Boil a pot of water, add 1 tsp of each: Salt, Sugar & Oil.
2. Blanch kailan for 3 minutes, carrots for 5 minutes. Drain and arrange onto a serving dish.
3. Heat oil in a pan, saute the garlic till golden brown.
4. Pour in the sauce, just allow it to boil a little. (less than 20seconds)
5. Pour the sauce over the vegetable.
6. Ready to serve.

Lap Cheong Omelette

Ingredients:
Egg, beaten
Lap Cheong, sliced
Onion, sliced
Garlic, chopped
Oil
Salt and pepper

Method:
1. Season the egg with salt and pepper. Set aside.
2. Heat some oil in the pan, saute onion and lap cheong till brown.
3. Gently pour in the egg mixture cook until set.
4. Turn over the omelette and continue to cook for 1 minute.
5. Take the pan off the heat and slide the omelette onto a serving plate.
6. Ready to serve.

Stir Fried Pork with Dark Soy Sauce

Ingredients:
Siew Yuk / Roasted Pork Belly, cut into bite size
Ginger, cut into Julian's
Garlic, chopped
Spring Onion, cut into 2 inch length
Oil

Sauce:
Dark soy Sauce
Light soy sauce
Oyster sauce
Salt & Pepper
Sesame oil

Method:
1. Heat 1 tbsp of oil in a wok, shallow fry the pork until slightly brown. Drain and set aside
2. Put 1/2 tbsp of oil into the hot wok, put in ginger and garlic stir fry until golden brown.
3. Put in the pork and spring onion, stir well.
5. Season with sauce and continue to cook for 2 minutes.
6. Ready to serve.

Chocolate cake with ice cream

Ingredients:
Easy to make Chocolate Cake Mix
Vanilla Ice cream
Chocolate sauce
Nuts

Method:
1. Bake a Chocolate cake following the instruction on the box. Leave it to cool.
2. Cut the cake, arrange it on a plate.
3. Top with a scoop of ice cream.
4. Drizzle chocolate sauce around and over it.
5. Sprinkle a few nuts.
6. Ready to serve.

Tips:
1. Best way to serve those eadges of cake which are usually dry after baked.

Roasted Chicken Wings

Ingredients:
500 gm Chicken Wings
2 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
2 tbsp Char Siew Sauce [叉烧酱]
1 tsp Dark soy sauce

Method:

1. Clean and drain the chicken wings
2. Mix well the Char Siew sauce, cooking wine, dark soy sauce in a mixing bowl
3. Put in the chicken wings and marinate it in the fridge for at least 4 hrs
4. Pre-heat the oven at 180c for 15 minutes
5. Lay an aluminum foil on a baking tray and arrange the chicken wings onto the foil
6. Roast the chicken wings in oven at 180c for 25-30 minutes

Tips:
* Roasting the chicken wings on the foil can helps to avoid leaving the stubborned stains on the baking tray

Pizza

Ingredients:
Ready made Pizza dough
Cooked ham, Cube
Button Mushroom, Sliced
Onion, Sliced
Home-made tomato sauce
Salt & Pepper
Mozzarella cheese, Shaved

Method:
1. Pre heat the oven at 180c for 15 minutes.
2. Spread a layer of Home-made tomato sauce, sprinkle some salt and pepper.
3. Put the ham, button mushroom and onion as topping.
4. Sprinkle lots of mozzarella cheese to cover the pizza.
5. Bake in the oven at 180c for 10-15 minutes, until the cheese are melted and turning nice brown colour.
6. Ready to serve. Caution: It's Hot!!!

Claypot Chicken Rice

Ingredients:
2 cups Rice, washed and drained
3 cups Chicken stock
2 piece Chicken drumsticks, cut into pieces
5 nos Chinese mushrooms, soak and cut into half
1 nos Chinese sausage [腊肠], sliced
2 cm Salted Fish, sliced thinly, fried till crispy
Spring onion & fried garlic to garnish

Sauce:
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Oyster sauce
1 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
1 tbsp Sesame oil
1/2 tsp Pepper
1/2 tsp Sugar
1/2 tbsp Cornflour

Method:
1. Mix chicken, mushroom and sauce. Marinate it for 30 minutes.

2. Put rice and chicken stock into a clay pot, cover and bring to boil. Lower the fire and cook with low heat till holes are formed on top. (about 15 minutes)

3. Spread marinated chicken and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.

4. Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.

5. Sprinkle some spring onion on top. Ready to serve. Caution: The claypot is still hot!

Stir Fried Broccoli

Ingredients:
Broccoli, Cut into bite size
Carrot, Sliced
Garlic, Chopped
1 tbsp Oil
1 tbsp Corn flour
3 tbsp Water

Sauce:
Oyster sauce
Light soy sauce
Water
Salt
Pepper
Sesame oil

Method:
1. Bring a pot of water to boil add in a few drops of oil and 1/2 tsp of salt.
2. Blanch the broccoli and carrot for 1 minutes. Drain and put the vegetable in a bowl of ice water for 5 minutes. Drain and set aside.
3. Heat oil in a wok, cook the garlic till lightly golden brown.
4. Stir in broccoli and carrot.
5. Add in the sauce and boil.
6. Mix well corn flour and water to become a corn starch.
7. Stir in the corn starch to thicken the sauce
8. Ready to serve.

Baked Pasta

Ingredients:
1 portion Pasta
100gm Prawns
4 nos Button Mushroom, Sliced
5 tbsp Home-made Tomato sauce
1 tsp Olive oil
2 nos Garlic
Salt & crushed black pepper
Mozarella Cheese, shaved

Method:
1. Cook the pasta to "al dente"
2. Pre heat the oven at 180c for 15 minutes.
3. Heat olive oil in the pan, put in garlic cook for 2 minute
4. Add the prawns and button mushroom and cook for 5 minutes
5. Add the Home-made Tomato sauce and cook for 2 minutes
6. Stir in cooked pasta, season with salt and pepper. Cook for 1 minute
7. Dish it into a baking dish/bowl, top with lots of Mozzarella cheese.
8. Baked in a oven at 180c for 10 minutes, just to let the cheese melt and brown.
9. Ready to serve. Watch out, it's Hot!
Tips:
1. You may also use seafood, bacon, chicken.

Strawberry Milk Shake

Ingredients:
Strawberry
Vanilla Ice-cream
A little Fresh Milk
Few ice cubes

Method:
1. Put all ingredients in a blender, put the lid on firmly, and blend until smooth
2. Pour into a glass and garnish with a strawberry. Ready to serve.

Tips:
1. Adding the fresh milk helps to smooth the blending process.
2. Stir with a spoon to ensure the drink is evenly blended.
3. The straw will stand still at the center of a Good Milk Shake.

Lamb Chops

Ingredients:
Lamb chops
Mint jelly
Salt
Pepper
Carrots
Potatoes
Oil

Method:
1. Marinate the lamb chops with mint jelly, salt and pepper for at least 4 hours in the refrigerator. Set aside.
2. Boil the carrot for 5 minutes (to half cook it). Drain and set aside.
3. How to make Roast potatoes
4. Pre-heat the oven at 220c for 15 minutes.
5. Lay 2 aluminum foils on a baking tray (make it into 2 dish shape), drizzle some oil and arrange the lamb chops and carrots onto the foil. Sprinkle some salt and pepper on the carrots.
6. Roast the lamb chops in oven at 220c for 20 minutes. 15-20 minutes for the carrots.
7. Arrange the lamb chops, carrot and potatoes on to a plate. Serve with Mint Sauce.

Roasted Pork Ribs

This is a very simple yet easy to make dish. We both love it very much, and I always like to marinate them in big quantity and portion it into a few containers then freeze it. Whenever I want to cook them, just have to defrost the ribs a few hours before cooking.

Ingredients:
500 gm Pork Ribs (1.5 inch)
2 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
2 tbsp Char Siew Sauce [叉烧酱]
1 tsp Dark soy sauce

Method:

1. Clean and drain the pork ribs
2. Mix well the Char Siew sauce, cooking wine, dark soy sauce in a mixing bowl
3. Put in the pork ribs and marinate it in the fridge for at least 4 hrs
4. Pre-heat the oven at 180c for 15 minutes
5. Lay an aluminum foil on a baking tray and arrange the ribs onto the foil
6. Roast the ribs in oven at 180c for 25-30 minutes

Tips:
* Roasting the ribs on the foil can helps to avoid leaving the stubborned stains on the baking tray

Braised Pork in Dark Soy Sauce

Ingredients:
500 gm Pork Belly-3 cm thick / Pork Ribs-2 inch (or you can also mixed both)
10 nos Garlic cloves (with or without skin, washed)
2 cm Ginger (smashed lightly)
5 nos Shallots [小红葱/红葱头]
15 nos White/black peppercorns (smashed lightly)
3 cm Cinnamon stick [桂皮]
3 nos Star anise [八角]
3 cups Water
2 tsp Oil

Sauce:
2 tbsp Dark soy sauce
2 tbsp Light soy sauce
2 tsp Sugar (optional)
1 tsp Salt

Method:
1. Boil a pot of water and blanch pork. Then rinse under running tap water. Set aside.
2. Heat oil in a pot, put in the ginger, shallots, garlic cloves, cinnamon stick and star anise slightly brown for a minute. Add in the peppercorns.
3. Add 3 cups of water to boil, add the sauce.
4. Add pork and simmer over a slow fire for 45 minutes or until meat is tender.

Tips:
1. Blanch the pork could help to remove the odour from the meat
2. Best served with steamed white rice.

French Bean Cooked in Chilli paste

Ingredients:
300gm French bean, Cut 2 inch length
2 nos Shallot, Sliced
2 nos Garlic, Chopped
1 cm Ginger, Chopped
5 tbsp Home-made Chilli paste
2 tbsp Tomato sauce
8 tbsp Water
1 tsp Sugar
Salt & pepper

Method:
1. Heat 2 tbsp of oil in a wok, shallow fry the french bean until half cook. Drain and set aside
2. Add another 1 tbsp of oil into the hot wok, put in shallot, ginger and garlic until golden brown.
3. Cook the Home-made Chilli paste for 2 minutes and add in the tomato sauce cook for 1 minute.
4. Put in half cooked french bean and water, stir well and continue to cook for 3-5 minutes.
5. Season with sugar, salt and pepper.
6. Ready to serve.

Brinjal and Lady fingers with Chilli paste

Ingredients:
1 nos Brinjal / Eggplant, Cut 2 inch length
6 nos Okra / Lady fingers, Cut 2 inch length
2 nos Shallot, Sliced
2 nos Garlic, Chopped
1 cm Ginger, Chopped
5 tbsp Home-made Chilli paste
2 tbsp Tomato sauce
8 tbsp Water
1 tsp Sugar
Salt & pepper

Method:
1. Heat 1 tbsp of oil in a wok, saute the brinjal until half cook. Dish out and set aside
2. Add another 1 tbsp of oil into the hot wok, put in shallot, ginger and garlic until golden brown.
3. Cook the Home-made Chilli paste for 2 minutes and add in the tomato sauce cook for 1 minute.
4. Put in lady finger, brinjal and water, stir well and continue to cook for 3-5 minutes.
5. Season with sugar, salt and pepper.
6. Ready to serve.