Fry Tomatoes with eggs

Indredients
2 Tomatoes
4 Eggs
20g small prawns
1 Stalk spring onion
cut into sections
Seasoning A
1/4 Tsp Salt+Pepper
Seasoning B
1 Tbsp light soy sauce
1 Tsp Sugar
1/4 Tsp Salt
160ml Water
Method
Cut a square at the top of the tomato and a cross at the bottom.
Blanch tomato in boiling water for about 1 minutes or until
The skin separates immerse in cold water then remove and peel
The skin before cutting into pieces.
Beat eggs with seasoning A heat 2 tbsp of oil and pour in the eggs
mixture. fry into big chunks of egg remove set aside
Heat another 1 tbsp oil and saute spring onion until fragrant
stir in tomato's and fry briefly add seasoning B and cook over low
heat for 3 minutes pour the egg and combine well with the tomato's
cook for another 1 minutes. Serve with rice.

Pandan Glutinous cake

Kuih Serimuka
Ingredient A Base Layer
400g Glutinous Rice
200ml thick coconut milk
1 teaspoon Salt
3 piece pandan leave
1 piece banana leaf

Ingredient B Top Layer

150ml pandan leave juice
70g corn flour
50g plain flour
4 flesh eggs
30ml Thick coconut milk
200g Sugar

Method
Base layer rinse glutinous rice, then soak for about 2 hours.

drain and add in salt and mix well boil the water in the steamer.

Place glutinous rice add pandan leaves and steam over high
heat for about 20 minutes after 20 minutes of steaming
slowly add in coconut milk and mix well.
continue to steam till cooked about 10 minutes 
remove from steamer and loosen the glutinous rice.
place glutinous rice in square steaming tray
use banana leaf to compress the glutinous rice.
continue to steam for about 5 minutes.
Top layer: Sift corn flour and plain flour together beat eggs and,
sugar together lightly add thick coconut milk beaten eggs pandan
leaf juice to flour mix well. cook mixture over low heat till it turns
thick strain the mixture pour mixture over glutinous rice
steam over medium heat for about 20 minutes till solidify.
set aside to cool and cut into pieces before serving.

Pineapple Rice

Ingredients
Half Pineapple
100g Chicken diced
100g Shrimp
1 plate cooked rice
4 Shallot Chopped
1 red Chilli Chopped
1 Tbsp Belacan powder
1 Teasp Fish sauce
1 Teasp green bean
30g Crispy fish floss
1 egg
Method
Flesh pineapple and cut into shreds set aside.
Heat up 2 tbsp of oil in pan fry chicken and minced
shallot half fragrant add egg stir fry till fragrant 
and pour shrimp stir fry till cooked.
Add cooked rice chilli and pineapple shreds add belacan powder,
fish sauce and stir fry quickly for 5 minutes over high heat.
and garnishing with crispy fish floss
Put the fried rice into half pineapple shell. serves

Egg Custard

Ingredients A
180g Cake flour
100g frozen butter
1 egg yolk-2g Salt
120ml iced water

Ingredients B
filling:
4 eggs - 100g sugar
120ml Evaporated milk
60ml hot water

Method
Crust> Sift cake flour onto the tabletop add frozen butter to the flour.
Using a dough cutter, cut the butter into coarse bits place flour and butter mixture
into a container add in egg yolk iced water and salt.
using chopsticks to mix well to form dough place the dough in a clean plastic bag,
and press with palms to make the dough even.
place the dough in the fridge for about 1 hour.
remove dough from the fridge. Roll dough into a long strip.
fold the strip 3 time and roll out the dough repeat this for 3 time.
finally roll out the dough thinly and place the dough onto mould.
filling> add sugar and hot water together and stir until sugar completely dissolves.
set aside to cool beat eggs add in evaporated milk and syrup strain the egg mixture.
pour the egg mixture into the moulds till 80% full bake egg tarts in pre-heated oven at 160*c
for about 25 minutes until egg custard solidifies.

Spicy Yam Paste with Prawn

Ingredients
12 Pieces medium size prawn
250 yam--Sliced
3 Tbsp Wheat starch
1/4 cup boiling water
Seasonings
1/2 Teaspoon salt
1 Teaspoon Sugar
1/8 five spice powder
1 Tablespoon Shortening
Method
Shell & devein prawn keeping tails intact
Steam yam slices for 20 minutes till soft press & knead into a smooth paste while hot in another bowl pour boiling water into wheat starch cover for 2 minutes & knead into dough combine
wheat starch & yam add seasonings & knead well refrigerate for 30 minutes wrap prawn with a tablespoon of yam paste do not cover the tail & deep fry till golden brown serve hot.

Scurry Fish > Ikan Asan <

Ingredients
2 Pieces Tenggirl fish cutlet's
1/2 Onion--Sliced
3 Lady fingers--Cutlets
1 Cup Tamarind juice-
Mix 1.5cup water with
2 tbsp Tamarind paste 
and extract juice.
Marinade
1/4 Teaspoon salt
1/4 Teaspoon Turmeric powder
Blended ingredients
1 Tbsp dried chili paste
1 Slice Ginger
6 Shallots
2 Clove Garlic
1/2 Tsp belachan
1 tsp sugar
Method
Season fish cutlet with Marinade for 20 minutes 
Heat up 2 tablespoon oil & fry both sides of the fish untill golden brown set aside. 
in the same pan fry onion slices add in blended ingredients 
& fry untill fragrant & oil separates
add tamarind juice fish & lady fingers & simmer for 2 minutes
Serve with rice.

Cspicy fish fillet

Ingredients-A
2 tbsp fine flour
250g fish  fillet
Ingredients-B
3 tbsp potato starch
3 tbsp fine flour
1/4 tsp salt
1 large egg
1 tbsp oil
Marinade
2 tsp wine
1/2 tsp salt
1 tbsp egg white
1 tsp potato starch
1/2 tsp ginger juice
1 stalk spring onion chopped
Method
fish cut into thumb sized thick pieces and pat dry,Combine well
Marinade then add fish pieces set aside for 20 minutes.
Beaten egg and continue mixing with each of the other Ingredients:B.
adding oil last into a batter. coat fish with little flour then combine well with the batter. 
Heat 3 cup of oil until 160*c turn down the heat. 
Place the battered fish into the oil one at a time, 
stirring to prevent them from sticking together.
deep-fry over medium heat. when the pieces of fish
float to the surface turn up the heat to fry further for another 
20 seconds. until crispy remove and drain well.


Note>Make sure that the fish is before deep-frying 
or else the moisture will wet the batter and cause, 
it to become soggy coating the fish with flour allows
the batter to stick batter onto the fish. may be served with pepper,salt,tomato, sauce mayonnaise or sweet+sour sauce.

Spicy Curry Crab's

Ingredients
2 pc crab cut into quarters
4 gingers slices
1 tsp vintage wine
1 cup coconut milk


Blended Ingredients
8 shallots
2 clove garlic
2 pcs curry leaves
1 cm Turmeric root
2 tbsp tomato sauce
1 tbsp dried chilli paste
1 stalk lemon grass sliced
1 tbsp seafood curry powder


Method
Heat 2 tbsp canola oil and fry blended ingredients until oil separates. add crabs and stir-fry until cooked.
Pour wine,ginger & coconut milk so heat until boil. 
Serve with bread or rice

Pumpkin Assam Pork's

Ingredients
200g Pork's
300g Pumpkin
Seasonings
1 tbsp belachan paste
1 tbsp assam tamaeind
500ml coconut milk
1/4 tsp salt+pepper
1 tsp vintage wine
120ml water
1/2 tsp sugar
Method
200g pork's chopped into small chunks and soaked hot water for 3 minutes rinse away the water.
pare pumpkin chopped into chunks.mix Assam in water.briefly squeeze with your hands,strain away the residue and keep the juice.heat of oil add assam juice and bring to boil add pork's toss until fragrance is released.lower the heat so cover+stew for 15 minutes add pumpkin,belachan paste  coconut milk, sugar+salt stew for 25 minutes until the pork's softens. dash some sesame oil serve with rice.


Note:
When you cook belachan paste, you must keep tossing to prevent it from sticking to the pan.

Bitter Gourd With Pork's Ribs

Ingredients
40g garlic
1 red chilli
300g Pork's
Half tsp sugar
1.2 L soy stock
600g Bitter gourd
1 tsp potato starch
3 clove ginger slices
2 large mushrooms soaked
1 tbsp potato starch mixture
Seasonings
1tsp wine
1tsp salt
1tsp sesame oil
Method
Cut Bitter gourd length wise into halves remove the seeds.
cut into small sections Blanch in bolling water. 
remove rinse with cold water and drain well.
pork's chopped into small chunks coat with potato starch and
deep-fry briefly fry the garlic in whole until golden brown.
heat a pan and pour in half the stock add deep-fried pork's
Bring to a boil so switch to lower heat. 
cover and stew for 30 minutes until the pork'softens.Separately heat up some oil to saute ginger and garlic,add mushroom and chilli followed by bitter gourds.
toss briefly.drizzle over with wine.add the remaining soy stock bring to boil So lower the heat and cover to stew for 30 minutes.
Lastly add stewed pork's stock+Seasonings.pour potato starch mixture to thicken and serve with rice.

Spicy Pork's

Ingredients 
220g pork's chopped
Marinade
1 large egg
3 tbsp waters
half tsp fine salt
2 tbsp oyster sauce
half tsp baking soda
half tbsp potato starch
Seasoning
150 ml water
2 tbsp fine sugar
2 tbsp A1 steak sauce
1 stalk lemon grass sliced
2 tbsp Worcestershire sauce
Method
Add 220g pork's chopped, pour the meat and cut away the membrane at the side.
add marinade & mix evenly steep for 1 hour. mix in potato starch+flour evenly. marinate for about another 30 minutes. heat oil for deep frying at 160*c deep-fry pork's over medium lower heat until they are cooked set aside. heat the oil again put the pork's back into deep fry over high heat for around 15 minutes drain away the oil. separately & heat a pan add seasonings sauce boil over low heat until the gravy thickes. add deep-fried pork's to toss quickly+evenly. serve with rice.

Steamed Pork's With Garlic

Ingredients
400g pork's
2 tbsp minced garlic
Marinade
1/4 teaspoon salt
1/2 tsp sesame oil 
1/4 teaspoon sugar
1/2 tsp baking soda
1/4 teaspoon pepper
1/2 tbsp potato starch
1/2 tsp chicken seasoning powder
Method
Chopped pork's into small chunks. Heat oil put in half the portion of minced garlic & fry until golden brown.add pork's to fried minced garlic raw the garlic & marinade, mix evenly+marinate for about 30minutes pour potato starch & mix evenly.place in steaming plate boil water in steamer so put the pork's inside steam over high heat for about 20 minutes until pork's is soft.

Steamed Pork's With Bamboo leaf

Ingredients
600g pork's
600g yams
240g steam meat powder
12 pieces bamboo leaf
Marinade
2 tbsp spicy broad bean paste
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sugar
2 star anise
Method
Cut yam into chick slices, soak bamboo leaves until soft & scrub clean. chopped pork into small chunks. rained away the blood well mix in marinade & steep for about 1 hour. add steam meat powder & mix evenly. Place one piece each of yam+pork on one bamboo leaf. the pork mush be well-coated with steam meat powder.Roll up the bamboo leaf. place in steaming plate.
boil water in a steamer. place the bamboo leaf rolls inside steam for about 45 minutes until cooked serve.

Pork Chop with Ham

Ingredients
220g pork chop
Half cup flour
2 slice cheese
2 slice ham
1 large egg
1cup bread crumbs
Marinade
half tsp salt+pepper 
1 tsp sesame oil
Method
Butter fry slice of pork's. add marinade & steep for 30 minutes.
sandwich one slice each of cheese & hams between the pork's 
coat the pork chop first with flour followed by beaten egg+bread crumbs. Heat 2 tbsp oil & deep-fry the pork chop over medium low heat for 2 minutes switch to high heat so deep-fry for another 20 seconds until golden brown. remove & drain away the oil. set the pork chop aside for a while. Before cutting it into broad strips.

Ban Mian

Ingredients
400g cooked Ban Main
3 tbsp shallot oil
2 tbsp oil
6 clove garlic mashed
1 tbsp rock sugar granules
4 dried mushroom soaked sliced
2 Knorr ikan bils cubes
1.4 litre hot water
1 tsp pepper to taste 
100g minced chicken
200g praw
2 Large eggs beaten
100g deep fried ikan bilis garnish
Method
Heat stockpot with 2 tbsp oil, brown the garlic sightly.
add rock sugar & fry until caramelized. add sliced mushroom, 
ikan bilis cubes & hot water. bring to boil for 15 minutes & add
pepper to taste.add minced chicken+prawns to boiling stock.
lower heat & simmer until well cooked.put cooked ban main+eggs
Garnish with deep fried ikan bilis, fried shallot flakes.

Salmon fry Rice with Scallops

Ingredients
2 eggs
2 cup rice 
20g Salmon
20g dried Scallops
2 clove garlic chopped
1clove chopped spring
4 tablespoon oil
shredded lettuce
Seasoning
1 teaspoon Xo sauce some salt with Chinese cooking wine
Method
2 Cup Rice add 1.4 cup of water to cook the rice.
fish & add marinade. set aside for about 30 minutes.
Steam until cooked chopped into chunks.
Soak dried scallops & steam until soft. drain well & press into shreds using the back of knife deep fry half of the scallops until golden brown. reserve the other half of the scallops separate egg white from egg & beaten egg white. heat up 2tbsps of oil fry the beaten egg white. remove & drain aways excess oil. heat 2tbsps of oil & fry garlic with rice until separated, stir in steamed scallops. Salmon, egg white, xo sauce+salt & toss well until fragrant. add spring onion & wine. stir through briskly & dish out. Scatter over fried scallops & serve together with shredded lettuce.

Fried Hokkien Prawn Noodles

Ingredients
500g Hokkien Noodles
200g fresh prawns
100g fresh squid
2 tablespoon oil
3 Large eggs beaten
2 clove garlic chopped
1 tablespoon fish sauce
1 small Limes
2 stalk spring onion chopped


Method
Prepare a flavour soup stock with meat bones and prawn heads.
Heat wok adding oil+garlic and stir-fry until fragrant.
Stir-fry the hokkien noodles and add in a beaten eggs slowly mix well with noodles.
pour in soup stock and simmer in low heat for 3 minutes add in fresh squid+prawns
for a quick stir-fry in medium heat. season with fish sauce+salt to taste. then stir-fry
quickly to mix evenly. garnish with spring onion and serve hot with Lime+belachar chili.

Curry Vegetable With Fried Tofu Puff....or Bean Curd

Ingredients
1 big Cabbage chopped
400g Coconut Cream
100g Turmeric Powder
100g Dried Shrimp
100g Chilli powder
100g Belacan sliced
100g Vegetable Curry powder
6 tbsps vegetable oil
50g chilli padi 
2 clove garlic chopped
1 stalk lemongrass chopped
10 stalk long beans chopped
1 pcs ikan Bili's stock cubes


Method
Pour 1500ml water in a big pot. add 400g coconut cream, 
turmeric, chilli, curry powder,50g chilli padi, garlic,
100g belacan, dried shrimp & lemongrass,
ikan Bili's stock cubes stir well mix add salt to taste and pour the oil, cabbage, long bean & the fried tofu puff.using high heat until boil, cover the pot & set to low heat until the vegetable & tofu puff is soft.


Note
If mix with Bean Curd-( Tou Kwa )
6 pcs cut into half deep-fry until golden brown
added into when set to low heat and cover the pot.

Onde Onde

Ingredients
Pandan juice
150ml of water
dough
225ml hot water
half teaspoon salt
green food colouring
300g glutinous rice flour
5 pandan leaves cut into short lengths
200g palm sugar cut into small pieces
Coating
200g grated skinned coconut
3 pandan leaves cut into short lengths
half teaspoon salt
Method
Prepare Pandan juice. place leaves with water in a blender 
& process until fine pass mixture through a sieve or strainer 
to extract pandan juice. set aside.
prepare dough stir salt into hot water. combine glutinous rice flour salted water & pandan juice. if a darker green dough is preferred 
add a drop of green food colouring. mix well into a soft dough. 
the dough should not stick to your fingers. add more flour if necessary.
form dough into small balls about 2.5-cm in diameter.
using your thumb make a depression in the centre of a dough ball & spoon in some palm sugar. bring edges of dough up around filling & enclose. 
repeat until dough is used up. set aside. 
place grated coconut in steaming tray.
sprinkle salt over & toss in cut pandan leaves. 
steam for 10 minutes, then set aside
to cool. have steamed grated coconut ready for coating cooking dough ball.
fill a large saucepan with about 2 litres water & bring to the boil. 
keep water at a rolling boil as you cook the dough balls. 
gently drop a few balls into boiling water.
the balls are cooked & ready when they change colour 
& float to the surface.
allow balls to float for a minutes before scooping them up with a sieve or perforated ladle. drain off excess water & place on bed of grated steamed coconut. coat balls well with grated coconut.
leave the balls to sit for 10 minutes before serving to allow melted sugar filling to cool.

Chilli Crabs or Black Pepper

Ingredients
1.5kg crabs 
800ml water
2 eggs some potato starch mixture

B.Ingredients                 
60g garlic 
50g onions
80g chillies
60g shallots
15g belachar
15g turmeric

15g galangal 

50g chili padi
15g candle nuts 
half stalk lemongrass

Seasonings:for black pepper
1 tsp  dark soy sauce                     
1 tsp  light soy sauce                       
150ml tomato sauce
150ml black pepper sauce
1 teaspoon sugar                            
1 tbsp sesame oil                            
150ml sweet chili sauce                                 
1 tbsp Chinese cooking wine                                                                                      

Method
Rinse crabs & remove the gills cut into pieces
blend well. ingredients B fry the spice paste, 
over low heat until fragrant oil seeps out. 

add water+crabs to combine well simmer for 15 minutes.

add Seasoning sauces then thicken with potat starch. 
mixture lastly drizzle in the beaten eggs.

Salted Eggplant Parmiagana

Ingredients
1 kg eggplant
1 tablespoon salt
2 x14oz can whole peeled tomatoes
5 garlic cloves minced
half teaspoon fine sugar 
70ml olive oil & more for fry
freshly ground black pepper
50g cornflour
40g fine dry breadcrumbs
5 large eggs beaten
300g mozzarella cheese cut into rounds
about 0.7cm thick 
200g grated parmesan cheese
Handful of basil leaves.
Method
Cut eggplants into 1cm rounds, Line base of a large colander with a
layer of the eggplant rounds & sprinkle evenly with salt. repeat with
remaining eggplant, salting until all eggplant is in the colander.
weigh down the slices with a couple of plates & leave to drain 
for 2 hour. combine tomatoes, garlic, half teaspoon sugar 
& salt, olive oil in a food processor. 
season with salt & pepper to taste. set aside
when eggplant is drained, press down on it to remove any excess water 
wipe off the remaining salt & lay the slices out on kitchen towels to dry.
in a wide shallow bowl combine flour & breadcrumbs
well. Pour the beaten eggs into another wide shallow bowl.
Heat a large deep fry the pan over medium heat & add almost,
1cm of olive oil. when oil is hot dredge the eggplant slices first in the flour mixture 
then in the beaten eggs. working in batches slide coated eggplant into hot oil,
& fry until golden brown on both sides.
turning once. drain on kitchen towels. preheat the oven to 180c.
At the bottom of a 10x15 inch glass baking dish spread 1cup of tomato sauce.
Top with one third of the eggplant slices. top eggplant with half of the mozzarella slices.sprinkle with one third of the Parmesan & half of the basil leaves. 
Make a second layer of eggplant slices topped by 
1 cup of sauce remaining mozzarella half.
the remaining Parmesan & all of the remaining basil add remaining
eggplant & top with the remaining tomato sauce & Parmesan.
Bake until cheese melts & the top is slightly brown about 30minutes
Allow to rest at room temperature for about 10 minutes to serve.

Chinese Salt Baked Chicken

Ingredients
Whole Chicken about 1.5kg
Half teaspoon ground white pepper
1 tablespoon Chinese cooking wine
1 teaspoon five spice powder
2 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
20g tong sum
10g tong Kwai
10g Keir chi 
5g 5 slices ginger slices
2 garlic cloves smashed
5 spring onions bottom 5cm washed
1 whole onion
2 large sheets of greaseproof paper
3kg coarse rock salt
1 large muslin cloth or clean tea towel
Note: Instead of a wok, use a deep pot. The salt can be reused.


Method
Clean the chicken well & dry it with paper towels
Combine pepper, cooking wine, five spice power, soy sauce, sugar 
& sesame oil in a small bowl.
Rub the skin & cavity of chicken with the pepper mix
Push the herbs, ginger,garlic, spring onion & whole onion into the cavity & use a small toothpick to close the cavity. Wrap the chicken in a double layer of greaseproof paper & then in the cloth. Stir fry the coarse salt in stainless steel wok for five to 10 minutes until the salt is hot. Make a well in the centre of the salt & bury the chicken parcel. Cover well with the salt. Cover the wok with a tight fitting lid. Cook for 20 minutes over low heat.
Remove the parcel & stir fry the salt until it is hot again.
Repeat the cooking process for another 20 minutes over
low heat. Remove the parcel unwrap the chicken & serve 
warm with rice.

Black Pepper Fish Fillet

Ingredients
400g fish fillet.
1 clove garlic chopped 
2 tablespoons olive oil.
3 tablespoons black pepper sauce.
2 teaspoons rice vinegar.
1 teaspoon lemon chili sauce.
2 teaspoon of sesame oil.
100g asparagus, discard bottom stem                                                                                     


Marinate fish at least 20 minutes
1 teaspoon sesame oil, 1 teaspoon lemon juice.
half teaspoon salt & black pepper.
Garnish
1 teaspoon sesame oil
50g ginger strips.


Method
Heat cooking oil & deep fry ginger until light brown remove &
leave on a kitchen towels to absorb excess oil.
Pan fry fish, skin side down in 2 tablespoon olive oil with garlic for 2 minutes then turn fish over & fry for another 2 minutes. transfer to a plate.
Add asparagus to the pan with some water. fry stirring constantly for 3 minutes until tender. Arrange on a serving plate. Whisk the olive oil, black pepper sauce, 
rice vinegar, lemon chili sauce with hot water in a bowl.
Pour the dressing over the fried fish & sprinkle sesame oil
Garnish with crispy ginger strips before serving.
Note.. other firm fish you can use include grouper red snapper & salmon.

Salt Fish

Ingredients
600g salted fish eg thread fin or snapper
200ml cooking oil.
1 teaspoon mustart seeds
half teaspoon fenugreek seeds
160g sliced shallots
70g sliced garlic cloves
80g ginger, julienned
25g coarsely pounded fennel
3 sprigs curry leaves, shredded
450g commercial chili paste
1 teaspoon turmeric powder
1 tablespoon fennel powder, 2 teaspoon cumin powder
120g tamarind mixed with 150ml water & Strained,
80g sugar, 80ml rice vinegar, half teaspoon salt & sugar
Method
Cut salted fish into 1.5cm pieces & soak in water for about 1 hour remove excess salt.
Dry well with absorbent paper or in the sun for half a day.
Heat oil & fry the dried fish pieces until golden brown & drain on absorbent paper.
Leaving about 100ml of the oil, heat the reserved oil & fry the mustard seeds & fenugreek until aromatic.
Add shallots, garlic slices, ginger, & fennel the curry leaves, saute until very aromatic.
Add the tamarind water & the remaining ingredients, except for the fried dried fish.
Bring to boil & then simmer until the gravy is thick & the oil has separated.
Cool the gravy stir in the salted fish pieces. Dish out & store in sterilised dry jars for up to three days before serving on the side.

Salt Fish

Ingredients
600g salted fish eg thread fin  or snapper, 200ml cooking oil.
1 teaspoon mustart seeds, half teaspoon fenugreek seeds
160g sliced shallots, 70g sliced garlic cloves,
80g ginger, julienned, 25g coarsely pounded fennel
3 sprigs curry leaves, shredded.
450g commercial chili paste, 1 teaspoon turmeric powder,
1 tablespoon fennel powder, 2 teaspoon cumin powder.
120g tamarind mixed with 150ml water & Strained,
80g sugar, 80ml rice vinegar, half teaspoon salt & sugar


Method
Cut salted fish into 1.5cm pieces & soak in water for about 1 hour remove excess salt.
Dry well with absorbent paper or in the sun for half a day.
Heat oil & fry the dried fish pieces until golden brown & drain on absorbent paper.
Leaving about 100ml of the oil, heat the reserved oil & fry the mustard seeds & fenugreek until aromatic.
Add shallots, garlic slices, ginger, & fennel n

Lemon Roasted Chicken OR Black Pepper

Ingredients 
2 litres water, 90g salt
1.5kg Whole cleaned chicken
3 tablespoon butter & honey
1 teaspoon freshly ground black peppercorns
30g flat leaf parsley, finely chopped
1 dried bay leaf, torn
1 teaspoon dried marjoram or rosemary
1 large onion, sliced, 1 whole lemon.
2 Tablespoon Honey


Method
Pour water into a pot large enough to hold the chicken. stir & dissolve the salt in it.
Submerge the chicken in the brine by placing a heavy bowl or plate on it so that the chicken does not float. Cover & keep refrigerated for about 3 hours.
Pour off the brine & chicken under running water.
Dry it thoroughly with kitchen towels both inside & out. 
Preheat oven to 250c temperature.
Rub the chicken with butter, honey & ground black pepper.
Place the parsley, bay leaf, marjoram, lemon & onion slices in the chicken cavity.
Use string to truss the chicken-tie the legs together. 
Place chicken on a rack in a roasting pan.
Roast chicken for about 20 minutes or till almost golden brown & then lower the temperature to 180c about 20 minutes. Roast until the juice run clear when the fleshiest part of the chicken is pierced with a skewer, or if a meat thermometer shows 70c temperature.
Transfer roasted chicken to a large plate & leave to rest for 15 minutes before carving & serving.
Note>>For Black pepper Chicken Just add 2 tablespoon black pepper
and Rub the chicken outside & inside........!

Salmon Fillets

Ingredients 
600g Salmon fillet, skin on and-  
pin bones removed use tweezers 
or pliers, 40g finely chopped dill 
100g coarse sea salt, 60g sugar
15 English mustard.
10g white peppercorns, pounded
10g black peppercorns, pounded 
coarsely bread to serve.


Method 
Place salmon skin side down on a sheet of cling wrap. 
Combine dill, sea salt, sugar, mustard & pounded peppercorn in a bowl.
Press the chopped dill mixture onto the flesh of the salmon until completely covered.
Wrap salmon tightly in plastic wrap, when place in a shallow dish.
place another dish on top, weigh down with cans of food 
or anything heavy & refrigerate for 24 hours.
Remove the weights from the salmon, drain off any liquid 
& then re wrap salmon in plastic wrap.
Refrigerate for another 2-3 days, turning every 12 hours.
Remove Salmon from plastic wrap, scrape off all the dill mixture, then cut at an angle into extremely thin slices. 
Serve gravlax with slices of crusty bread & salad.

Crisp Tofu Cubes

Ingredients 
300g Silken tofu 1 packet 
1 tablespoon cooking oil 
1 cup Corn flour 

2 tablespoon plum paste 
1 tablespoon Japanese soy sauce 
1 teaspoon oyster sauce 

1 teaspoon sesame oil 
2 tablespoon chicken broth
1 tablespoon corn flour with water
10 sheets of kitchen paper towels


Garnish: 20g grated ginger
20g grated white radish
1 stalk chives finely

Method  
Wrap the tofu in a double layer of kitchen towels, changing towels every 2 minutes to dry the tofu.

Thoroughly mix plum paste, soy sauce, oyster sauce, sesame oil & chicken broth in pan, & leave to boil. Stir in corn flour mixture just before you turn off the heat. Remove & set aside. Unwrap the tofu & pat dry. Slice into four rectangular pieces. Dust some corn flour on a plate, lay the tofu pieces apart & sieved corn flour evenly coated with corn flour.

Deep fry tofu in pre-heated oil until golden brown, & drain well on kitchen towels.

Arrange tofu on a serving plate & pour the mixed sauce over it. Top each tofu with grated ginger, white radish & chives. 
Serve immediately.

Lemon Salted Cucumber Pickle

Ingredients 
2 medium sized cucumbers 
750g skinned,1 tablespoon salt
2 tablespoon cooking oil 
3 cloves garlic 20g minced
3 red chili padi 5g pounded 
1 teaspoon whole sichuan peppercorns 
50ml rice vinegar, 2 teaspoon sesame oil
2 teaspoon sugar , 30ml Lemon juice.

Method 
Cut the cucumbers in half lengthwise-  then cut each half again. 
Cut or scoop out the seedy middle section. Slice into 3cm cubes or strips.
Put the cucumber in bowl, & toss with 1 tablespoon salt, set aside for 5 to 10 minutes to allow the salt to draw out excess moisture from the cucumbers.
Heat a small pan over medium heat & add cooking oil, then garlic, pounded chili padi & Sichuan pepper. cook until fragrant, but be careful to not to let the garlic burn. set aside in a small dish to cool. Drain the cucumber in a colander, rinse off the salt, squeeze out excess water. return them to the bowl. In a separate bowl, mix the rice vinegar, sesame oil, sugar & the fried mixture. Pour all the mixture & lemon juice over the cucumbers & combine well. Serve at room temperature, or chill in the fridge for up to day to serve cool.

Fried Beef Hor Fun With Black Pepper Sauce

Ingredients 
600g Hor Fun market chiller
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoon cooking oil
200g beef sliced
3 cloves garlic, minced
1.5 tablespoon black pepper sauce
200ml beef broth, 1 red pepper shredded
2 tablespoon corn flour mixed with a little water.
1 stalk coriander leaves for garnishing.

Marinate For Beef at Least 
10-15 Minutes.
1 tablespoon Chinese cooking wine, 1 teaspoon sesame oil
1 tablespoon dark soy sauce, half teaspoon salt,
1 tablespoon black pepper, 1 tablespoon cornflour.

Method : 
Heat non-stick pan & cooking oil, add hor fun & stir fry with light soy sauce. sprinkle with dark sauce, remove & set aside.
Heat 1 tablespoon cooking oil & fry garlic, marinated beef, black pepper sauce, dark soy sauce & beef broth
Let it simmer over a Small flame for a 5 minutes until beef is tender.
Put in the red pepper, & stir in corn flour mixture.
Toss to evenly coat hor fun in gravy. Serve warm, garnished with coriander leaves.

BBQ Chicken Wings

Ingredients 
600g chicken wing 
80ml barbecue sauce
1 tablespoon honey 
1 teaspoon Worcestershire sauce 
dash of Tabasco--80ml water 
2 lettuce leaves shred half for garnish.


Marinate chicken at
least 15-20 minutes.
1 teaspoon olive oil, 1 teaspoon Dijon mustard
half teaspoon black pepper.
Method
Cut off the chicken wing tip & separate the drumette from the wingette 
Non-stick Pan-fry the marinated chicken wing parts until golden brown.
Remove & transfer to the pot. In a bowl mix barbecue sauce honey, 
Worcestershire sauce, Tabasco & water. 
Then add to the pot of chicken wing mixing evenly.
let it simmer over a small flame for about 20 minutes.
garish with shredded lettuce, serve warm with rice.

Broccoli With Peanuts...Black pepper

Ingredients
400g  Broccoli, 100g Carrots 
1 tablespoon olive oil 
1 tablespoon vinegar  
2 cloves garlic, minced
2cm knob ginger, minced
1 can peanuts........ (170g) 
1 tablespoon black pepper sauce
sugar half..................... teaspoon.

Method 
When buying broccoli select bright, deep green 
( tightly closed ) florets on tender firm.
Salk's. you can cook it with some water in a pan & boil for 10 minutes, but with steaming, more nutrients are preserved, remove the leaves & peel off the thick skin around stems. cut into bite-sized pieces & rinse thoroughly in tap water. Carrots are better steamed as nutrition is not lost & the rich, orange colour retained. wash, scrape skin & slice. 
Arrange broccoli & carrot in the steamer tray, peanuts & steam 15 minutes. Whisk the olive oil, vinegar, garlic, ginger, salt, & sugar in a bowl. Pour the dressing over the steamed vegetables  & Steam for 5 minutes before serving. 

Can fruits-With Good Vitamin...Dessert

For biscuit base

100g digestive biscuits.

40g melted butter

1 teaspoon fine sugar

                                                                                                  

For Custard  
1cup Evaporated filled milk
Half cup fine sugar
1 cup water,3 tbsp custard powder
for topping:1 can peach or pineapple 
cubes halves in syrup drained & diced
fresh mint sprigs
                         

To make biscuit base> place the biscuit melted butter & sugar in a small food processor & blitz to a fine sand. Press into the base of several serving glasses up to 8 mm thick & refrigerate.

To make custard> place all the custard ingredients into a small saucepan & bring to a boil, stirring constantly. boil gently for 2 minutes, the custard will thicken & then transfer to a wide bowl cool. then spoon about 3 tablespoon into each glass.

Arrange diced peach or pineapple cubes Halves in syrup on top & refrigerate  for at least 3 hours before serving.  (Serves 6 to 8 )

yellow fungus and Chicken soup.

Ingredients 
300g chicken stocks 
30g yellow fungus
30g skinless Lotus
30g Bean Stick,  1-litre water, 
1 pear, 4 pieces tangerine peel 
2 Honey dates
1-tablespoon of Chinese almonds.

Method
Boil water add chicken stocks and leave for 5 minutes, remove and drain. yellow fungus must be soaked in hot water for about 30 minutes, then rinsed in fresh water. soak the Bean Stick in hot water, then boil for 3 minutes. remove and set aside. Pour all ingredients into a pot boil for 35 minutes. dash of  salt & pepper to taste.

Steamed Custard Pudding

Ingredients 
50g Bird's Custard powder sieved, 
70g fine sugar, 250ml fresh milk, 
250ml water, half teaspoon salt.
Method 
Add 150ml water in a bowl with custard powder, to mix evenly.
in a pot add 250ml fresh milk the remaining 100ml water 
sugar and custard...water. stir till smooth. 
lower the heart and stir for three minutes. pour into a jelly mould about 15cm in diameter.
steam in the topmost steamer tray for 10 minutes. Leave 
to cool and refrigerate.  serve chilled.


Tip.. As custard powder has an eggy flavour but is actually made of corn flour and annatto colouring .
from the achiote tree, it is suitable for people with egg allergies, this custard pudding tastes like the filling of old fashioned local cream puffs, so you might want to serve it with soft bread or sliced bananas. or as an adult treat, add raisins soaked in rum.

Starfruit - Sweet and Bitter Apricot Seeds / Soup.

Ingredients 
4 Medium-Sized Starfruit
5 Honey dates
25g of sweet bitter apricot seeds
2 litres of water
600g of lean meat

Method  
Remove the core and side of the starfruit slice pieces & wash the honey dates.
Blanch the lean meat, Put all the ingredients into a clay pot 
and boil over a low flame for 2 hours.

Note  
This soup is not Suitable for patients with Kidney failure.
Starfruit is high in dietary fibre, vitamin C, copper, potassium, and sweetens the soup is very nutrition and naturally..healthy.

Vegetarian Rice-Vermicelli

Ingredients
1 Packer rice-vermicelli 400g soak in warm water.
5 big dried mushroom soak in warm water until expand cut into chunks..
2 clove garlic chopped finely
3 Carrots Sliced, 1/2 cabbage chopped finely.
4 Tablespoon vegetable cooking oil.
2 Tablespoon light soy sauce.
2 Tablespoon vegetarian oyster flavoured sauce.
300ml of water. 1/2 teaspoon pepper .                                                       



Method 
Heat 2 Tablespoon cooking oil in a wok & brown the garlic add carrot, mushroom all the vegetable & stir frying until half cooked so set aside. 
Heat 2 Tablespoon cooking oil & add garlic stir fry for 3 minutes, pour 300ml water, rice vermicelli, light soy sauce, 
oyster sauce & pepper. cook until boil so low the heat & add  the half cooked carrots, mushrooms all the vegetable & Stir fry mix well until fragrance dried ready to serves.

Note 
If too dried add some more water until rice vermicelli is soft.
if you like dark soy sauce you can add 2 tablespoon into the cooking method.