Spaghetti White Sauce

Ingredients

1. Spaghetti - serving for 2 pax
2. 2 tbsp olive oil
3. 2 tbsp chopped garlic
4. 3 pieces oyster mushroom - sliced
5. 1 chicken thigh - deboned and cut cubes
6. a handful of fresh basil leaves
7. chopped fresh parsley
8. 100 ml whipping cream

Marinate of chicken cubes

1. 1/4 salt
2. dash of sesame oil
3. dash of pepper
4. 1/2 tsp corn flour

Seasoning

1. 1/2 tsp salt
2. 1/2 ground black pepper coarse
3. some white wine/shaoxin wine

To cook

1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.

2. Add in oyster mushroom and chicken cubes. Stir fry until chicken is cooked.

3. Add in whipping cream and seasoning. Mix well and bring to boil.

4. Add in spaghetti (again rinse it with water and drain first as it might get sticky after set aside for sometime). Mix well spaghetti with the sauce.

5. Dish up and sprinkle with some fried basil leaves and chopped parsley or bread crumb. Serve hot! (your actual pasta might look more watery than the above picture as I used less cream to individual preference)

Stir Fry Spaghetti with Ham and Vege

Ingredients

1. Spaghetti - serving for 2 pax

2. 4 tbsp olive oil.

3. 2-3 tbsp chopped garlic,

4. a handful of fresh basil leaves

5. 1 onion - cut rings

6. 1 portion of carrot - sliced

7. half a zucchini - sliced

7. 2 slices ham - sliced

8. chopped fresh parsley

Seasoning

1. 1/4 tsp salt

2. 1/2 tsp ground black pepper coarse.

3. 1/2 tsp of white wine/shaoxin wine

4. 1/2 tsp paprika

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To cook

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1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.

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2. Add in onion rings, carrots and ham, stir fry. Add salt and ground black pepper coarse. Continue fry until u see the ham is a bit brownish.

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3. Add in spaghetti (rinse with water again and drain first before adding in as the pasta tend to be sticky after set aside for sometime). Then add in zucchini and chopped parsley. Stir fry.

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4. Add white wine/shaoxin wine and a dash of salt and ground black pepper coarse again. Add in paprika. Stir fry and mix well.

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5. Dish up. Garnish with some fried basil leave on top and sprinkle with chopped parsley. You can sprinkle with crushed macademia nuts OR bread crumb, taste nicer.

Homemade Mango Ice-cream

(this is the cream im using)

Ingredients

1. 3 riped mangoes
2. 20 ml whipping cream

To make

1. Cut the riped mangoes in cubes, freeze till they are harden or overnight the best.
2. Put the mangoes cubed into blender. Add in cream.
3. Blend till smooth and serve immediately as it will gets watery fast.

Braised Palace Belly

Ingredients

1. 500 g pork belly with skin
2. 2 pieces chinese sausage - sliced

Sauce

1. 20g rock sugar
2. 1/2 tbsp A1 sauce
3. 1 tbsp HP sauce
4. 1 tbsp black vinegar'chik kong
5. 1/4 tsp salt
6. 2 tbsp plum sauce
7. 2 tbsp tomato sauce
8. 1/2 tbsp ketchup
9. 1/2 tbsp oyster sauce
10. 500 ml water
11. Cornflour solutions, added later

To cook

1. Cook the pork belly into boiling water for 25 mins, dish out and soak into cool water for 15 mins. Remove and drain well.
2. Cook all sauce ingredients into a pot, bring to boil, add in pork belly and chinese sausage, bring back to boil.
3. Cover and lower the heat and simmer for 40 mins until the pork belly is tender and the gravy is slightly thicken.
4. Dish out the pork belly, thicken the gravy with a little cornstarch solutions, remove and pour over to the pork belly. Serve hot.

BBQ Honey Wings

Ingredients

1. 5 chicken wings
2. 3 tbsp of honey
3. 1 tbsp of maltose
4. 4 tbsp light soy sauce
5. some ginger juice


To cook

1. Marinate the wings with ingredients for 3 hours or overnight.
2. Bake in preheated oven at 180c for 20-25 min, basting with melted butter on and off.