Pandan chicken

Ingredients
300g chicken thigh flesh ( without bone)
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp tomato sauce
12 pcs pandan leaves
some oil


Preparation
1. Cut the chicken into 1.5" length.
2. Marinate the chicken with oyster sauce, light soya sauce, dark soya sauce and tomato sauce for 1 hour.
3. Divide the chicken into 12 portions.
4. Wrap each portion of chicken with pandan leaf into shape of a triangle.
5. Sealed the triangle with a tooth-pick.



5. Heat enough oil in a saucepan to deep fry the pandan chicken.
6. Deep fry over medium flame for 20 minutes.
7. Dish out on a plate lined with kitchen tissue to remove excess oil.
8. Serve with Thai sweet chilli.

Braised tau fu with mushroom and broccoli

Ingredients

100g chicken fillet ( cut into slices )

100g dried mushroom (soaked, cut into small pieces)

150g carrot ( cut into pieces )

150g broccoli ( cut into pieces )

2 pcs fried bean curd( cut into rectangular pieces )

2 shallots ( cut into slices )

1 tbsp oyster sauce

2 tbsp corn flour

2 tbsp light soya sauce

1/2 tsp salt

some oil

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to chicken and marinate.
2. Heat 2 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put in the chicken to stir-fry until it is cooked. Add in the carrot, mushroom and tau fu.
4. Add in 100 ml water, oyster sauce, salt and 1 tbsp soya sauce and stir to mix well.


5. Cover and simmer for 15 minutes over slow fire.
6. Add in the broccoli and stir-fry. Cover to simmer for 5 minutes.








7. Thicken the gravy with 1 tbsp corn flour dissolved in 2 tbsp water.
8. Stir to mix well.
9. Dish out to serve.

Sambal belacan squid

Ingredients
250g squids ( cut into rings)
1 big onions ( cut into thin slices )
2 cloves garlic ( chopped finely )
1 green chilli ( cut into thin slices )
3 tbsp sambal belacan chilli
1 tbsp soya sauce
1/2 tbsp oyster sauce
1/2 tsp sugar
some oil

Preparations
1. Heat 3 tbsp oil in saucepan. Stir-fry garlic until fragrant.
2. Put in the big onion and stir-fry for a while.
3. Add in the squid rings and stir-fry for 3 minutes.
4. Put in oyster sauce, soya sauce, sambal belacan chilli sauce and sugar to stir-fry until the squid is cooked.
5. Put in the green chilli and stir-fry to mix well.
6. Dish out to serve.

Sweet white fungus longan soup

Ingredients
10 g white fungus ( soaked)
12 red dates
50g dried longan
30g kei chi
rock sugar to taste
1.5 litre water.


Preparation
1. Boil all the ingredients together with 1.5 litre water over high flame for 15 minutes.
2. Turn to low flame and boil for further 40 minutes.
3. Add rock sugar to taste.

Chicken Herbal soup

Ingredients
1 small chicken ( black/kampung chicken )
2" old ginger ( flattened )
20 pcs red dates
40g huai san
50g yuk chuk
20g tung kwai
50g tong sum
40g pak kei
50g kei chi
2 litre water
salt to taste

Preparation
1. Remove the chicken skin and cut it into chunky pieces.
2. Add 1/2 tsp salt to chicken to marinate.
3. Bring to boil 2 litre of water in a large pot. Add in all the herbs and ginger. Cover to let it boil.
4. When the water boils, add in the chicken.
5. Cook over high flame for about 10 minutes.



6. Put to low flame and let it simmer for 2 hours.
7. Add salt to taste.
8. Dish out to serve while it is hot.

Chicken curry without coconut milk

Ingredients

2 pcs chicken thigh ( cut into big pieces )
3 potatoes ( each cut into 6 pcs )

4 shallots ( cut into slices )
125 ml plain yogurt

1 tbsp oyster sauce

1/2 tsp salt

1/2 tsp sugar

2 tbsp light soya sauce
3 tbsp curry powder

1 tbsp chilli powder

600 ml water

some oil

Preparation
1. Deep fry the potatoes until golden brown.
2. Dish up the potatoes leaving about 3 tbsp oil in the saucepan.
3. Stir-fry the shallots until fragrant.
4. Put in the chicken and stir-fry.
5. Add in the oyster sauce, soya sauce, salt, sugar, curry powder and chilli powder.
6. Stir-fry until well-mixed.


7. Add in the potatoes and 600ml water.
8. Cover the curry to simmer for 25 minutes.
9. Lower the flame and add in the yogurt. Stir to mix well. Leave it to cook for 3 minutes.
10. Dish up to serve.

Seaweed and egg soup

Ingredients
30g dried seaweed
100g lean meat ( cut into small slices )
1 egg ( lightly beaten)
1/2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp corn flour
1 tbsp black vinegar
1/2 tbsp salt
1.2 litre water
dash of pepper

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to the lean meat to marinate.
2. Bring to boil 1.2 litre water in a pot.
3. Add in salt, oyster sauce, vinegar and seaweed to boil for 5 minutes.
4. Put in the lean meat and let it boil for another 3 minutes.


5. Beat the egg lightly and slowly pour into the boiling soup without stirring the soup.








6. Boil for a little while to cook the egg. The egg will be cooked in one whole piece in a minute.
7. Put in the pepper and stir slightly.
8. Dish out to serve.

Sambal lady's finger

Ingredients

200g lady's finger ( sliced diagonally )
50g dried prawn ( pounded)

1 red chilli ( cut into thin slices )
1 tsp sambal chilli paste
2 cloves garlic ( chopped finely)
1 tbsp light soya sauce

1 tbsp oyster sauce

pinch of salt

some oil

Preparation
1. Heat 2 tbsp oil and stir fry garlic until fragrant.
2. Add in dried prawn and stir fry for 3 minutes.
3. Put in the lady's finger, chilli, oyster sauce, chilli paste, soya sauce and pinch of salt.
4. Stir-fry until the lady's finger is cooked.
5. Dish out to serve.

Sweet sour prawn

Ingredients

300g prawns (shelled, leave the tails)

1 cucumber ( cut into slices )

1 fresh chilli ( cut into small pieces )

2 cloves garlic ( chopped finely )

2 tbsp tomato sauce

3 tbsp chilli sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sugar

pinch of salt
some oil

Preparation
1. Put in 1 tbsp soya sauce to the prawn to marinate for a while.
2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.
3. Put in the prawns and stir-fry for a while.





4. Add in the cucumber, chilli, oyster sauce, salt to stir-fry.








5. Add in the chilli sauce, tomato sauce and 100ml water and stir-fry till the prawns are cooked.
6. Dish out to serve.

Snow peas fried with chicken and bean curd

Ingredients

100g chicken breast ( cut into small pieces )

80g snow peas

2pcs tau gua ( cut into small rectangular shapes )

1 shallot ( cut into slices )

1 green chilli ( cut into slices )

2 tbsp light soya sauce

1 tbsp corn flour

1 tbsp oyster sauce

1 tbsp sugar

pinch of salt

some oil

Preparation
1. Put 1 tbsp corn flour and 1 tbsp light soya sauce to the chicken to marinate.
2. Heat enough oil in saucepan to deep fry the bean curd.
3. Dish up the bean curd when it is golden brown and leave about 2 tbsp oil in the saucepan.



4. Put in the shallots to fry until fragrant.
5. Add in the chicken and stir-fry until cooked.
6. Add in the bean curd, green chilli, oyster sauce, salt and sugar.
7. Stir fry over high flame for 5 minutes.





8. Put in the snow peas and 1 tbsp light soya sauce . Stir-fry until the peas are cooked.
9. Dish up to serve.

Sambal ikan bilis

Ingredients

150g dried ikan bilis

2 big onions ( cut into thin slices )
3 tbsp chilli paste
2 tbsp lime juice

1 tbsp light soya sauce

1 tbsp oyster sauce

1 tbsp sugar
pinch of salt

some oil

Ground ingredients
1 tomato
4 shallots
2 cloves of garlic

Preparation
1.Heat enough oil in saucepan to deep fry the ikan bilis until golden brown.
2. Dish up the ikan bilis and set aside. Leave about 3 tbsp oil in the saucepan. Put in the Big onions to stir fry.
3. Add in the chilli paste to stir-fry.



4. Stir-fry for a while until well mixed.









5. Add in the ground ingredients, lime juice, oyster sauce, light soya sauce, salt, sugar and 100ml water.
6. Cover to simmer to 7 minutes.






7. Add in the fried ikan bilis and stir-fry until well mixed.
8. Dish up to serve.

Mixed vegetables curry

Ingredients

100g lean pork ( cut into thin slice )

100g small prawns ( shelled )

100g long bean ( cut into 2" length each )

1/2 pc carrot ( cut into thin slices )

100g cabbage ( cut into large pieces, about 2"x2")

1/2 pc brinjal ( cut into rectangular shapes, about 1"x2" )

2 potatoes ( each cut into 6 pcs )

5 pcs taufupok( bean curd puff , each cut into halves )

3 pcs bean curd skin ( each cut into 4 pcs )

4 shallots ( cut into slices )

100 ml thick coconut milk

2 tbsp oyster sauce

6 tbsp curry powder

1/2 tsp chilli powder

1/2 tbsp salt

1 tbsp corn flour

1 tbsp light soya sauce

some oil

Preparation

1. Put 1 tbsp corn flour and 1 tbsp light soya sauce to the pork and marinate.

2. Heat enough oil in saucepan to deep fry the potatoes. Dish out the potatoes and leave 6 tbsp oil in saucepan. Stir-fry shallots until fragrant.

3. Put in the pork to stir-fry, followed by the prawns.

4. Dish up and set aside.

5. Bring to boil 2 litre water in a pot and put in all the ingredients except the coconut milk.

6. Stir slightly to mix well.

7.Cover to simmer over medium flame for 25 minutes.

8. Add in the coconut milk, stir until it boils. Off the flame.

9. Dish up to serve.

Spicy tau Fu with minced meat

Ingredients

2 pcs soft tau fu

150g minced pork

2 pcs shallots ( cut into slices )

1 tbsp oyster sauce

1 tbsp corn flour

1 tbsp light soya sauce

3 tbsp chicken rice ginger garlic chilli sauce 

pinch of salt

some oil

Preparation

1. Put 1 tbsp light soya sauce and 1 tbsp corn flour to the minced pork to marinate.

2. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.

3. Add in the minced pork and stir-fry until almost cooked.

4. Put in the oyster sauce, the chilli sauce and salt to stir-fry with the pork.

5. Pour in 50ml water and stir well. 

6. Add in the tau fu and cover to simmer over low flame for 5 minutes.

7. Dish out to serve.

Fried meat ball

Ingredients

350g  minced meat

2 tbsp corn flour

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp sesame oil 

1/4 tsp salt

dash of pepper

Preparation

1. Put all the ingredients into a bowl and mix well.

2. Wet your hands first before making the meat balls as the minced meat is sticky and it's difficult to form the meat balls.

3. Heat enough oil in saucepan/pot for deep frying.

4. When the oil is hot, put in the meat balls to fry for a while. Then turn to low flame and continue to fry for 10 minutes until the meat balls turn brown.

5. Dish out to a plate lined with kitchen tissue to absorb excess oil.