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.

Soft Bean Curd with Minced Meat

Ingredients

1. 1 soft bean curd - steamed
2. 200 gm minced meat
3. chinese mushroom - soaked & diced
4. 1 pinch garlic - chopped
5. spring onion - chopped

Seasoning

1. 1 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1 tsp dark soy sauce
4. 1/2 tsp sugar
5. dash of pepper
6. 100 ml water

To cook

1. Steamed the soft bean curd for 5 minutes and set aside.
2. Heat up wok with 2 tbsp oil. Saute the garlic till fragant and add in minced meat.
3. Add in the diced mushroom and stir fry for 2 minutes. Add in seasoning and bring to boil.
4. Pour the sauce on the soft bean curd and garnish with chopped spring onion. Serve hot.

Arrow Root Soup

Ingredients

1. half of arrow root (as big as your palm) - cut thick slices
2. 3-4 dried oysters
3. 5-6 red dates OR 3 honey dates
4. 600 gm pork bones

Seasoning

1. salt to taste

To cook

1. Bring all the ingredients into a soup pot. Add in water for serving of 2-3 pax.
2. Bring to boil and turn to low fire for around 3 hours. Add seasoning and serve.
   

Rolled Pork with Milky Sauce

Ingredients

1. 500 gm lean pork - sliced thin
2. spring onion - cut stalks
3. carrots - sliced into 3in long

Marinade

1. 1 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1/2 tsp sugar
4. 1/2 tsp sesame oil
5. 1/2 tsp worcestershire sauce
6. 1 tsp corn flour
7. dash of pepper

Sauce

1. 200 ml evaporated milk
2. 1 tbsp butter
3. 1/2 tsp chilli sauce
4. 1/2 tsp sugar
5. 1 tsp salt

To cook

1. Mix the marinade with pork for overnight.
2. Blanch the spring onion and carrots in hot water.
3. Roll the blanched spring onion and carrots with the pork meat.
4. Heat up wok and fry the pork meat till cook. Dish up and set aside.
5. Pour in sauce and bring to boil. Dish up and pour onto the cooked pork meat. Serve hot.

Steamed Chicken with Mushroom

Ingredients

1. 2 chicken thigh - cut into pieces
2. 3-4 mushrooms - soaked and sliced
3. some ginger - sliced

Marinade

1. 1/2 tsp sesame oil
2. 1 tbsp oyster sauce
3. 1 tbsp light soy sauce
4. 1/2 tsp salt
5. 1/2 tsp cooking oil
6. 1 tsp corn flour
7. dash of pepper

To cook

1. Mix the ingredients with marinade for atleast 1 hour.
2. Steam for 15 minutes in a preheated wok. Serve hot.
   

Ku Lou Yoke

Ingredients

1. 300 gm pork belly - cut cube
2. 1 onion - sliced
3. 1 tomato - sliced
4. 100 gm pineapple - sliced
5. corn flour for drying

Marinade

1. 1/2 tsp salt
2. 1/2 tsp sugar
3. 1 tsp oyster sauce
4. 1/2 tsp sesame oil
5. 1 egg
6. 1 tgsp shao xin wine
7. 3 tbsp water
8. 1 tsp bicarbonate of soda, to soften the meat (optional)

Sauce

1. 1 tbsp plum sauce
2. 3 tbsp tomato sauce
3. 1 tbsp chilli sauce
4. 1 tbsp sugar
5. 1 tsp salt
6. 1/2 tbsp white rice vinegar
7. 100 ml water

To cook

1. Marinade the pork cubes for atleast 30 minutes. Coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in wok, stir-fry tomato, onion and pineapple until fragant. Pour in sauce and bring to cook until thick.
3. Return the deep-fried pork and mix well. Dish up and serve.

Tips : can add 1 green capsicum (sliced) if you wish

Mee Suah Soup

Ingredients

1. chinese cabbage - cut small pieces
2. pork meat - sliced
3. garlic - chopped
4. bamboo shoot fungus (juk sun) - soak in water and clean
5. 2 bundle of mee suah - rinsed

Seasoning

1. 1/2 tsp salt
2. 1/2 fish sauce
3. dash of pepper
4. dash of sesame oil
5. 1/4 tsp of shao xin wine
6. 300 ml water

To cook

1. Saute the chopped garlic until fragant. Add in sliced pork and stir-fry.
2. Add in chinese cabbage and pour in water.
3. Add seasoning and mee suah.
4. Simmer for about 5 minutes and add in bamboo shoot fungus.
5. Mix well and dish up.
   

Ginger and Egg Soup (fast soup)

Ingredients

1. 1 egg
2. 100 gm pork (lean meat) - sliced
3. 200 gm ginger - sliced
4. garlic - sliced

Seasoning

1. salt and pepper to taste
2. 1/2 tsp fish sauce

To cook

1. Saute the garlic and ginger till fragant. Add in pork meat and stir-fry.
2. Beat in egg and mix well.
3. Add water (for 2 pax serving) and seasoning. Bring to boil for 15 minutes. Serve hot.
   

Hairy Gourd with Carrots

Ingredients

1. 1 hairy gourd - shredded
2. 1 carrots - shredded
3. garlic - chopped

Seasoning

1. 1 tsp salt
2. dash of pepper
3. 200 ml water

To cook

1. Saute the garlic until fragant. Add in shredded hairy gourd and carrots. Stir- fry.
2. Add in seasoning and water. Cover with lid and simmer at low heat for 10 minutes.
3. Dish up and serve.

Tips : A very simple and fast vegetable dish for those who likes hairy gourd.

Gobo Root with Red Dates Soup

Gobo Root (sang wai san)

Ingredients

1. 1 gobo root - cut cubes
2. 300 gm pork (lean meat)
3. 50 gm red dates
4. 50 gm dang shen
5. 20 gm qi-zi

Seasoning

1. salt to taste

To cook

1. Put all the ingredients into soup pot. Add enough water (2-3 pax serving).
2. Bring to boil and turn to low heat and boil for approximately 3 hours. Add salt to taste.

Potatoes with Minced Meat

Ingredients

1. 300 gm minced pork
2. 4 potaotoes - sliced
3. shallots - chopped
4. garlic - chopped

Seasoning

1. 1 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1/2 tsp dark soya sauce
4. 1/2 tsp sugar
5. dash of pepper
6. 300 ml water

To cook

1. Saute the garlic and shallots till fragant. Add in minced meat and stir-fry for 2 minutes.
2. Add in potatoes and seasoning except water and pepper. Stir-fry and mixwell.
3. Add in 300 ml water and close with lid. Turn to low heat and simmer for 10-15 minutes until the potatoes is soften. (Add in additional water if the gravy is drying up but the potatoes still need to be cooked longer)
4. Add the pepper and mix well. Dish up and serve.

Tips : If want shorten time, can first deep- fry the potatoes, dish and set aside. Add in after minced pork and follow on with step no.2 but with less water.

Lamb Chop

Ingredients

1. 5 pieces lamb shoulder

Marinade

1. 2 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tbsp HP sauce
4. 1 tsp worcestershire sauce
5. 1 tsp dark soya sauce
6. 1 tsp salt
7. 1 tsp black pepper
8. 1 tsp sugar
9. dash of rosemary herbs
10. some water

To cook

1. Clean the lamb and mix with marinade. Season for overnight.
2. Heat up oil and pan-fry until cooked.
3. Serve with vegetables of your choice and fried potatoes.
   

Macaroni Cheese

Ingredients

1. macaroni pasta - 1 bowl
2. 2 pips garlic - chopped
3. 3 tbsp grated cheese
4. 2 tbsp olive oil

Seasoning

For boiling pasta

1. 1/2 tsp salt
2. 1/2 tsp cooking oil

For cooking

1. 1/2 tsp salt
2. 1/2 tsp black pepper
3. dash of white wine (optional)
4. 300 ml UHT whipping cream

To cook

1. Cook the macaroni pasta in hot boiling water with 1/2 tsp salt and 1/2 tsp cooking oil, for 10-15 minutes. Dish and drain. Set aside.
2. Heat up wok with 2 tbsp olive oil, saute chopped garlic till fragant.
3. Add in macaroni and seasoning. Stir fry until the sauce is thicken.
4. Add in grated cheese and mix well. Dish up and serve hot.

Tips : Optional ingredients = chicken meat, button mushroom, fresh olive, carrots/cauliflower, parsley/basil. Add in these ingredients after saute the garlic and thereafter follow from step no.3

Marmite Chicken

Ingredients

1. 2 chicken thighs - deboned & cut into pieces

Marinade

1. 1 tsp light soya sauce
2. 1/2 tsp salt
3. 1 tbsp corn flour
4. dash of pepper

Sauce

1. 2 tbsp marmite yeast extract
2. 1 tbsp maltose
3. 1 tbsp honey
4. 1 tbsp light soya sauce
5. dash of pepper & chicken stock granules
6. 100 ml water

To cook

1. Mix chicken with marinade and season for 1 hour. Deep fry in hot oil for 2 minutes or until cooked. Dish and drain.
2. Heat up 1 tbsp oil, pour in sauce and cook at medium heat until thick. Return fried chicken and mix well. Dish up.
   

Steam Spare Ribs with Fermented Soya Bean Paste

Ingredients

1. 600 gm spare ribs
2. 1 tbsp fermented black bean - soaked
3. 1 red chilli - shredded
4. 1 pip garlic - chopped

Marinade

1. 1 tbsp fermented soya bean paste
2. 1 tbsp spicy soya bean paste (tau ban cheong)
3. 1 tsp sugar
4. 1 tsp corn flour
5. 1/2 tsp sesame oil

To cook

1. Mixed the ingredients with marinade and season for 1 hour.
2. Steam for 15 min and serve hot.

Wintermelon Soup with Kampung Chicken

Ingredients

1. 1/2 wintermelon - skinned and cut into cubes
2. 1/2 kampung chicken
3. dried scallops - a small handful, soaked in water
4. dried cuttlefish/dried oysters - few pieces, soaked in water
5. salt to taste

To cook

1. Put all ingredients in soup pot and adequate water. This is for 2-3 serving.
2. Boil for 3 hours.
3. Add salt to taste before serving.