Ice Cream with Sausage

Tripoli fan smooth & cream corn, yam & mango ice cream or vanilla flavour. Ingredients: 2 chicken franks cut them into coins, 2 scoop your flavour ice cream. Method: Put the sausage into the toast for 5 minutes cooked & set them into a plate, add 2 scoop your flavour ice cream as above, so the dish is ready to serve. Try it, you love it.

Sandwich With Eggs

Ingredients
half teaspoon soy sauce
half teaspoon white pepper
half teaspoon brown sugar
5 eggs whisking well in a bowl
5 piece white bread cut into triangle.
Total 20 Piece.
Method
Add all ingredients into the bowl stir well mixed eggs & the bread will soaked the eggs. Heat half butter in a pan & fry the bread one by one turn golden brown.  brush with mayonnaise on the sandwich ready to serve.

Honey Seacoconut with Pepper Salad

Ingredients
1 red, orange & green, peppers
Chopped into small piece
half pineapple chopped small piece
1 onion chopped into small piece
1 mango chopped small piece
3 tablespoon honey sea coconut
1 tablespoon lemon juice

Method 
pour all ingredients into a big bowl mix well with 3 to 4 tablespoon mayonnaise & put it into refrigerator for 1 hour to cool, ready to serve you can added fresh milk or soya bean milk, if you like. so the salad become desserts.

Steaming Involves no Fat & Successfully Preserves

The nutrients & flavour of the ingredients for extra protein try steamed tofu coins, buy ready to use tofu from the super market
(preferably those packed in a tube) cut them into coins top with minced meat
add 1 teaspoon oyster sauce,
1 teaspoon sesame oil, into the bowl stir mix well & pour on top the tofu coins with minced meat. so steam until the meat is cooked. ready to serve spread over the tofu with crispy pork floss if you like.


NOTE
For steam fish add 1 piece chili, 1 piece ginger chopped, 1 tomatoes chopped,
2 pickled plum garnish with chopped spring onion.

Fried Bee Hoon> rice vermicelli (singapore style)

Ingredients 
1 packer rice vermicelli 400g
2 tablespoon oyster sauce
2 clove garlic chopped
3 handful bean sprouts
3 tablespoon cooking oil
2 tablespoon dark soy sauce
1 pack chicken stock cubes
2 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon white pepper
1 teaspoon Chinese cooking wine
 450ml of water

Method
Heat 3 tablespoon oil in a wok add garlic & 3 handful bean sprouts stir fry for half cooked set aside. add 2 tablespoon oyster sauce 2 tablespoon dark soy sauce and oil, 1pack chicken stock cubes,450ml water into the wok cook until boil add rice vermicelli & bean sprouts stir fry mix well until fragrance dried ready to serves
SAME METHOD OF COOKING: fry noodles: 1kg noodles

Prune Cake

Ingredients

300g prunes chopped
200g sliced almonds
250g self raising flour sifted
200g Castor sugar
250g butter
6 eggs, separated
1 teaspoon vanilla essence
Method
Cream butter & sugar fill pale slowly add the egg yolks & the vanilla essence whisking well. whisk the egg whites till stiff & fold into the butter mixture gradually, fold in the flour & the prunes, turn the mixture into a cake tins top with almonds arranged in an attractive pattern, bake the cake in moderately hot oven for about 30 minutes.

Sambal Fry Rice

Ingredients
1 tablespoon sambal chili paste
1 onion chopped into pieces
1 garlic chopped into pieces
1 plate overnight steam rice
1 pieces cucumber slice.
1 egg whisking well
80g prawns shrimps

Method
Heating pan 1 tablespoon oil add garlic,onion,sambal chili paste with rice stir fry until fragrance golden brown, ready to serve. Simple & Tasty Recipe convenient
& fast for modern living

Sambal kan-kong

Ingredients 
3 tbsp Samba chili paste
Kan Kong water spinach
3pcs fresh red chili
1 clove garlic slice
100g dried shrimp slice.
2 tablespoon oil
1 tbsp fine shrimp sauce
half teaspoon sugar

Method 
heating oil in a wok add samba chili paste, garlic & dried shrimp fry with low heat until fragrance. add Kan Kong & some water stir fry with high heat until all Kan Kong become greenish colour and ready to serve.

Sambal Anchovies

Ingredients 
3 tablespoon chili paste, 
2 line, 200g anchovies 
3 tablespoon cooking oil




Method
heating the oil in pan add garlic & lkan bills fry until crisply add sambas chili paste & fry for about 2 minutes fragrance, press the line juice into pan ready to serve.

Curry Chicken

Ingredients

1kg chicken cut into big portion
100g sambal chili paste
50g earthen pot curry powder
3 tablespoon cooking oil
2 pcs potato chopped
2 pcs tomatoes chopped
2 pcs lady's finger chopped
5 pcs cabbage add of cooking
450 ml water


Method
Heat 3 tablespoon oil in pan stir fry chicken for about,2 minutes set a side.
mix 50g of earthen pot curry powder with 450ml water
add into same pan.100ml coconut cream, 5pcs garlic chopped, 1big onion,
curry leave add the chicken & all the vegetable cook until boiled for 15 to 20 minutes.

Pandan Roll

Ingredient 
160g  sugar
5 eggs separated
180g plain flour
half teaspoon baking powder pinch of salt,
2 stalks of screw pine leaves (daun pandan)
Few drops of green food colouring
. 
Method
Boil the pandan leaves with a little water until the essence is extracted set aside. beat the sugar with egg yolks till pale & creamy gradually all two tablespoon of the pandan essence followed by the green colouring sift the flour together with the baking powder & salt fold into the egg yolks & sugar mixture beat the egg whites till stiff add to the batter spread the mixture on lined baking tray bake in moderately heated oven for about 10 minutes turn out onto a tea towel spread

Crunchy Almond Log

Ingredients
90g Castor sugar
3eggs separated
50g flour sifted
1/4 teaspoon baking powder
50g ground almond
350g butter cream flavoured with cointreau.


Method
Beat the sugar with egg yolks until pale & creamy fold in the sifted flour baking powder & ground almond,beat the eggs white til stiff,add to the mixture pour & spread the butter onto a baking tray lined with lightly buttered greaseproof paper bake in a moderately heated oven for about 10 minuter or until the top of the cake is golden brown torn the cake out onto a tea towel leave it to cool, unroll & spread the sponge with butter cream roll up again spread the top with more butter cream & sprinkle over with toasted sliced almonds.

Lemon Curd Roll

Ingredients
250g Castor sugar
7 eggs yolks
90g plain flour
90g cornflour grated ring of lemon
1 bottle lemon curd a little icing sugar

Method
beat the egg yolks & sugar until pale smooth & thick enough to form a ribbon trail, sift the flour together & add to the mixture mix well together with the grated ring line the baking tray with grease proof paper, buttered pour& spread the mixture onto the sheet to a thickness of about 1cm bake in a moderately heated oven for about 10 minutes, the top of the cake should be golden brown, turn out onto a tea towel, peel off the paper, spread the lemon curd & roll! to finish dust the top of the cake with icing sugar.

Chocolate Cream Roll

Ingredient
250g Castor sugar
5eggs separated
65g plain flour
65g cornflour
3 tablespoon, cocoa powder pinch 
of salt ready to use chocolate mousse


Method
Beat the Castor sugar & eggs yolk until smooth & pale sift the flour + cocoa powder together & fold into the eggs,sugar mixture beat the eggs white with salt add to the mixture, pour the butter onto a baking tray that's lined with lightly buttered, greaseproof paper spread if out as evenly as you can bake in a moderately hot oven for a about 10 minutes or until the top of the cake is golden brown, turn the cake out onto a tea towel, roll up & leave to cool unroll spread the top with chocolate mousse, roll up again dust the top of the roll with cocoa powder before serving, note instead of chocolate mousse you could use fresh cream flavoured with cocoa powder, use whipping cream & whisk til the cream is stiff perfume with cointreau, if you like.

Currant Cupcakes

Ingredients
200g currants 
100g cashews finely chopped
275g self raising flour sifted 
100g margarine 
1 egg beaten
1 tablespoon bicarbonate of soda
300ml skimmed milk


Method
add the currant and bicarbonate of soda to the milk and bring to boil set a side. put the flour in mixing bowl. rub the margarine and flour with your fingertips until they resemble breadcrumbs.  pour in the currant & milk mixture followed by the egg & cashews. mix well, spoon the batter into paper cups set in patty tins bake in a moderately hot oven for 30 minutes.

Spicy Apple Biscuits

Ingredients
150g butter
200g flour
1 egg 
300g dried apple chopped coarsely
10 red & green can died cherries chopped
1 teaspoon ground cinnamon
half teaspoon ground cloves
half teaspoon ground nutmeg


Method
Sift the flour into a mixing bowl. cut the butter into cubes & add to the flour rub these together using your fingertips until they resemble breadcrumbs mix the spices with the eggs. pour this into the mixture & add the apples & candied cherries knead the dough quickly & thoroughly, shape into round biscuits & top each with candied cherry halves bake in a moderately hot oven for about 25 minutes, cool & store in an airtight container.

Peach Slices

Ingredients 
300g butter
200g Castor sugar
6 eggs separated 
pinch of salt 
150g corn flour
150g plain flour
450 canned peaches, drained and chopped coarsely 

Method
cream the butter with half the sugar and eggs yolk, salt until light and pale whisk the eggs white until stiff and fold in the rest of the sugar slowly fold the eggs white into the creamed mixture toss the peaches in a little flour sift both flour into the butter and fold in the peaches, pour the butter into a greased and floured cake tin bake for 1 hour allow to cool before slicing.

Yuletide Pie

Just in case your chicken isn't enough consider a pie, which you can make in the morning and bake a few hour before dinnertime a pie could also help stretch the meal as you can include lots of carbohydrate-rich ingredients like potatoes and pumpkin. 
Ingredients
350g in inced beef, 
1 large potatoes peeled and cut into chunk,
1 carrot peeled and cut into chunk,
1 onion quartered, 
1 clove garlic chopped, 
4 tomatoes peeled and pinch of basil,
1 packet frozen puff pastry some chicken stock.
Method 
Heat a little oil in a pot and fry the garlic til fragrant add the onions the rest of the vegetable and the basil, pour a little stock and simmer till the vegetable are cooked shape the minced beef into meal balls, add into the simmering vegetable once the beef is done transfer the filling into a pie dish to make the crust thaw the puff pastry dust a little flour on the work top and roll the pastry out when thin enough gently lift it and cover the pie dish with it trim the edges & adorn with plaits or other decorative touch, brush with egg yolk and bake in a moderately hot oven for 15 minutes or until the pastry is brown.

Raisin Muffin

Ingredients 
250g milk
50g plain flour 
30g self raising flour 
2 teaspoon baking powder
5 teaspoon sugar
1 big egg
50g butter softened 
200g raisins 
Method 
Sift the two flour and baking powder together bring the milk to boil and sprinkle the flour mixture over it blending well next add the sugar,egg, butter and raisins folding in well fill muffin tins with the mixture and bake in the moderately heated oven for 20 to30 minutes or until the muffins are cooked.

Rum Raisin Cookies

Ingredients
125g butter
100g sugar 
200g raisins 
1 tablespoon rum 
2 big eggs 
185g self raising flour


Method
Cream the butter and sugar add the eggs, one by one and beat well fold in the flour raisins and rum mixing well drop spoonfuls of the batter on a baking sheet leaving enough room for the cookies to spread,bake in a moderately heated oven for 30 minutes when cookies are cooled store in an airtight container.

Raisin Galore Cake

Ingredients
500g butter
200g sugar
500g flour
12eggs separated
125ml prune, 
2 tablespoon Cognac
500g raisins
375g sultanas
500g currants
125 candied cherries halved 


Method
Cream the butter and add the sugar gradually beating, the mixture until the sugar is dissolved beat the yolk until pale and the eggs white until stiff add both to the butter mixture mix the flour with the dried fruits and fold into the batter mix well and add the prune juice and cognac pour the batter into a greased baking tin and bake in a moderately heated oven for 3 to 4 hours.

Raisin Wheels

Ingredients
500g plain flour sifted 
75g sugar,
30g fresh yeast, 
250ml milk warmed
200g sultanas
100g butter, melted and cooled pinch of salt





Method
Mix the sugar and sifted flour in a bowl, then make a well in the middle of it blend the yeast with the milk and pour into the middle of the flour mixture leave it covered in a warm place for about 15 minutes, pour in the butter and mix all the ingredient's well to form a soft dough knead well mix the sultanas with 30g of melted butter.roll out half the dough to a rectangle of about 30x25cm cover this with half the filling and roll the dough up from the long side, cut the roll into 3cm thick slices repeat the process with the other half of dough place the wheels on a baking tray and leave it to rise for an hour bake the wheels in a moderately heated oven for about 10 to 15 minutes.

Sesame Snaps

Ingredient
125g unsalted butter, 
100g sugar, 
1 egg beaten, 
250 plain flour,
1/2 teaspoon baking powder,
2 eggs separated, 
125g sesame seeds. 




Method 
Cream the butter and the sugar until light & pale add the beaten egg, beating until well mixed. sift the flour together with the baking powder thrice and fold into the butter mixture gradually, turn the dough onto a lightly floured worktop & knead gently form the dough into desired shapes brush each biscuit with egg yolk and roll in sesame seeds, place the biscuit on a lightly greased and floured baking sheet and brush with egg white, bake in moderately heated oven for 15 minutes or until the sesame snaps are golden brown cool thoroughly and store in an airtight container.

Cherry Butter Cookies

Ingredients: 
185g Castor sugar 
250g unsalted butter 
2 big eggs 
375g plain flour sifted
1teaspoon vanilla essence maraschino, 
cherries drained and halved, melted 






Method
cream the butter and the sugar till pale and light, add the eggs one at a time mixing evenly. add the flour followed by the vanilla Essenes knead the soft dough gently using a cookies pump pipe out the desired, shapes onto a greased and floured baking sheet press the the halved cherries into each cookies bake in a moderately heated oven for a bout 10 to15 minutes or until the cookie are lightly browned cool thoroughly and store in an airtight container.

Chocolate Chip Cookies

Ingredients
1/2 cup butter
6 table spoon sugar 
5 tablespoon light brown sugar
1/2 teaspoon vanilla essence
1 big egg 
1 cup + 2 tablespoon of plain flour
1/2 teaspoon baking powder
1 cup chocolate chips 


Method 
Cream the butter together with the sugar and vanilla essence until pale and light. add the egg beating well sift the four together with the baking powder gradually, beat the flour into the creamed mixture, stir in the chips, drop spoonfuls of the the batter onto floured baking sheet to form round cookies bake in a moderately heated oven for about 10 minutes. cool and store in an airtight container.

Paisin Cat's Tangue

Paisin cat's tongue
Ingredients, 
500g plain flour
2 teaspoon baking powder
500g unsalted butter
375g Castor sugar
3 teaspoon rum 
10 eggs whites
300g raisins  


Method
Beat the butter and sugar till pale and creamy. add the rum, whisk the eggs white with one tablespoon fine until stiff. add a quarter of the eggs white to the creamed butter sift the flour together with the baking powder at least 3 time, fold in the flour in 3 batches, followed by the remaining eggs white, add the raisins and mix evenly using a spoon spread the batter on a floured and greased baking sheet in the shape of a cat's tongue. you may use a piping bag for this bake in preheated oven of moderate heat until light brown. cool and store in an airtight bottle.

4 type pies and rolls

Vegetable curry roll,Mini apple pies.Coconut pies.Chicken pies.!

Vegetable Curry Rolls

Ingredients
1 carrot cubed 
100g green peas 
1 large onion diced 
1 small potato cubed
125ml water, salt to taste 
1packet frozen puff pastry
1 large chunk of cauliflower cubed
2 tbsp curry powder mixed into a paste with 4 tbsp of water


Method
Heat 2 tablespoon of oil in a wok and fry the onion until they are soft 
& translucent,add the Curry pastry and fry for about 2 minutes until fragrant, add the rest of the vegetable, water, salt simmer until the vegetable are cooked prepare puff pastry according to the instruction on the packet cut the pastry into rectangles of size 10cm by 15cm one be one, place a little filling on the pastry rectangles, roll up and seal the ends with a little water make sure the filling doesn't spill out from the side. place the pastries on a tray leaving room for expansion and brush with egg wash, bake in a moderately heated oven for about 25 minutes.

Mini Apple pies

Ingredients
500g apple 
100g raising 
50g seedless prunes,
chopped finely 
4 tablespoon of sugar 
1/2 teaspoon butter 
1 packet shortcrust pastry 


Method 
Peel the apple and cut into cubes melt the butter in the a frying pan. add the apple raising and prunes stir the mixture and until well mixed, add the sugar and cinnamon simmer for 5 minutes and remove from heat, set aside to cool. prepare the pastry according to the instructions on the pack. cut & place the pastry into patty tins. fill with the prepared apple mixture.cut more pastry to cover the pipes making a whole in the middle, brush with egg wash and bake in a moderately heated oven for about 30 minutes.

Coconut pies

Ingredients
5 egg whites
1 tbsp rum 
200g icing sugar 
225g ground almond
225g desiccated coconut
1 tablespoon icing shortcrust pastry 
Icing sugar to sprinkle


Method
Whisk the eggs whites in a grease free bowl until stiff fold in 
the icing sugar, ground almond, desiccated coconut and rum mixing evenly until you get a sticky dough transfer the dough into a piping bag, prepare the shortcrust pastry as indicated on the packaging, cut the pastry and line muffin tins, bake the pastry blind until cooked when the shells are cooled,pipe the coconut filling into them, dust with icing sugar and bake in a moderately, heated oven for 20 minutes.

Chicken Pie

Ingredients
500g chicken cubed, 
100g chopped crispy bacon,
60g button mushrooms sliced
30g green peas
1 onion chopped
1 clove garlic, chopped
100ml chicken stock
2 teaspoon soy sauce 
1 teaspoon ground black pepper
1 packet frozen puff pastry: Completely thawed
10 quails eggs hard boiled spring of parsley chopped

Method: 
heat 2 tablespoon of oil in wok and fry the garlic and onion till fragrant add the green peas parsley and chicken pour in the chicken stock. season with soy sauce and pepper, add the chopped bacon, button, mushrooms and quite eggs. simmer until the filling is quite dry. set aside until cool. prepare the pastry as per the instruction on the pack and line some square pastry tin with it fill with the filling cover with more pastry, brush with eggs yolk and bake in moderate oven for about 20 minutes or until the pastry is golden brown.

Steamed egg cutard

Ingredients 
6. eggs, 
180g sugar, 
500ml slimmed milk 
drop vanilla essence (optional) 


Method 
Beat the eggs & sugar but not until thick, more importantly, beat until the sugar is dissolved, add the milk & vanilla essence if desired stirring well make sure all the ingredients are well blended strain the eggs mixture. pour into individual dessert bowl & steam for about 20 minutes or until the custard is set serve warn or chilled. 
Note
it is important that the custard is over steamed or it will become rather coarse texture if you like your custard to be softer add a little more milk, be adventurous it you like add part fresh milk or part coconut milk.

Papaya and Sago in Soy Bean Milk

Ingredients 
150g soy bean
125g sugar 
375ml water
1 small ripe papaya
60g pearl sago








Method
Wash & soak soy bean in water for at least three hours or until they're soft drain & using a blender puree soy bean with the 375ml water strain the puree using a muslin bag add sugar & enough water for a reasonably thick milk, bring the soy bean milk to boil & chill. peel seed & cut the papaya into cubes wash the sago & boil it in water until the pearls become translucent strain, add the papaya & sago to the soy bean milk, serve in individual bowls if desired.

Kiwi Fruit Pudding

Ingredients 
4. ripe kiwi fruit
8. tbsp cornflour
250 ml skimmed milk
200g sugar
2. eggs  

Method  
Skin & cut the kiwi into cubes. blend the cornflour with 125ml water bring another 250ml of water to boil over low heat, add the sugar, milk & cornflour solution, stir slowly in one direction until the liquid boils remove from heat, add the kiwi cubes & pour into a large bowl chill until set decorate with sliced kiwi juice.

Mango Pudding

Ingredients
4. sweet mangoes
125g cornflour
250ml skimmed milk 
200g sugar
220g unsweetened mangoes juice. 


Method
Peel stone & chop the mangoes coarsely, stir 125ml of mangoes juice into the cornflour. when its well blended add the remaining juice & bring to boil lower the heat & simmer for 5 minutes, stirring constantly in one direction, add the chopped mangoes skimmed milk & sugar to the boiling mixture, stir until all the ingredients are evenly mixed, pour into individual moulds chill until set serve with fresh mango cubes.

Simple Sushi

Ingredients 
450ml sushi rice. 
500ml water 
112ml Japanese rice vinegar. 
4. tablespoon sugar pinch of salt  



Method 
cook the rice with water in a rice cooker. mix the vinegar, sugar & salt set aside. 
when the rice is cooked transfer into a wooden tub (a plastic or grass mixing bowl will do) with a wooden spatula stir the rice to cool it in the mean time dribble the dressing over the rice, stir well but not vigorously so that the ingredients are well mixed. you may wish to get someone to help you fan the rice so that its not too hot to handle. taste your rice from time to time, you may not wish to use up all the vinegar cover the rice with a damp tea cloth, make sushi by shaping the rice into a small rectangular block top with your favourite fish or roe with some practice you may make some vegetable sushi roll using seaweed sheets for these you'll also need a tatami mat to press the rice firmly together.

Tom yam soup

Ingredients 
1.5 litres chicken stock. 
8. slices of galingale lengkuas 
2. leaves of the leprous line ( daunlimau purut ) 
1. stalk lemon grass cut into 2-cm piece
2. tablespoon line juice. 
2. tablespoon fish sauce. 
1. tablespoon chili paste. 
20 medium size prawns shelled & veined.
20 straw mushrooms. 
2. chili sliced chopped coriander leave



Method 
Heat the chili paste.add the galingale & lemon grass. frying till fragrant, pour in the chicken stock & bring to boil add the leprous line leave,lemon juice,fish sauce, chili 
& simmer for a minutes add the prawns & mushrooms cooking for another 3 minutes serve with chopped coriander leave,


Chili Paste Ingredients 
6 clove garlic chopped finely.
6 shallots chopped finely.
2  teaspoon toasted balacan. 
2 tablespoon ground dried shrimp. 
3. tablespoon brown sugar. 
2 teaspoon tamarind juice.
6 dried chili


Combine all the chili paste ingredients & blend in a food processor until you get a fine paste. heat 3 tablespoon of oil in a wok & fry the chili paste until a fragrance emanates from it.

Pork ribs apple soup.

Ingredients
1. Large Japanese apple peeled & cored
300g pork ribs 
4 red dares
2. tablespoon of Chinese almonds 
1. teaspoon soy sauce  
1. teaspoon sesame oil
Pinch of salt 

Method 
Scald the pork ribs in hot water drain, bring another litre of water to boil, add the pork ribs & the rest of the ingredients simmer over very low heat for at least 2 hrs serve only the soup alternatively. you could cook this soup in a slow cooker. just put all the ingredients into the pot set to low heat & cook for as long you need you could prepare this in the morning. leave for work & have this delicious soup ready for dinner.

Stir-fried bean sprouts with chives

Ingredients
3 handful of bean sprouts, 
6 blades of chives cut the same length as the sprouts 
1 piece pressed bean curd ( tau kwa ) sliced 
1 fish cake sliced 
1 tomatoes quartered
1 clove garlic chopped finely
1 teaspoon soy sauce .
1 tablespoon corn four mixed with water
1 teaspoon Chinese cooking wine


Method 
Heat 2 tablespoon of oil in a wok fry the pressed bean curds slices until they turn 
a golden brown set aside. brown the garlic bits & add the chives stir fry quickly, 
add bean sprouts, tomatoes, fish cake slices & fried bean curds, some sesame oil, continue to stir fry season with soy sauce & corn four mix with water into the dish.   before serve dash some sesame oil.

Fried noodles with roastduck

Ingredients 

300g roast duck shredded 
1 handful of bean sprouts
1 tablespoon oyster sauce
1 onion peeled & sliced
2 teaspoon soy sauce
1 small carrot sliced
125ml chicken stock. 
1 chili shredded
2 squares of dried egg noodles boiled till soft
2 clove garlic & whole mushrooms chopped


Method 
Heat 2 tablespoon of oil in the wok brown the garlic & add the onion carrot, chili, mushrooms & frying until they are soft, add the noodle & stir until all the ingredients 
are mixed pour in the stock & season with oyster sauce,soy sauce & sesame oil,add 
the roast duck serve once the duck is heated through dash pepper.

Thai papaya salad

Ingredients  
2 clove garlic chopped finely
2 tablespoon crushed peanuts
2 large tomatoes cut into chunk
5 tablespoon dried shrimp toasted
3 tablespoon fish sauce
1/2 cup lemon juice
1 tablespoon sugar
4 lettuce leaves
1 red chili chopped
100 green beans cut into short lengths boiled
1 small green papaya peeled, sliced & par boiled


Method 
Line a salad bowl with the lettuce & arrange the vegetable attractively, to make the dressing combine the lemon juice with the fish sauce, sugar, garlic & chopped chili drizzle the salad with the dressing just before serving topped with toasted shrimp crushed peanuts.

Pork Temprah

Ingredients
200g minced pork
1 carrot chopped
1 small onion sliced
2 tomatoes quartered
2 tablespoon line juice
2 teaspoon fish sauce
1 tbsp dark soy sauce
1 teaspoon sugar
250ml water
1 sprig spring onion chopped
5 water chestnuts peeled chopped


Method 
Mix the chopped vegetable with the minced pork & marinate with. 1 teaspoon soy sauce, 1/2 teaspoon sesame oil a pinch of dried basil & a generous shake of pepper, heat a little oil in a sauce pan, fry the onion slices until soft, add the water & the rest of the seasoning bring to boil, Sharp the minced pork mixture into balls,add to the boiling gravy, when the pork balls are cooked, add tomatoes & you're ready to serve dish.

Bean sprouts in prawn soup

Ingredients
300g prawn shelled & deveined
2 handfuls bean sprouts
1 tomato quartered
2 sprigs Chinese celery
1 small piece fresh ginger
1/2 teaspoon soy sauce
2 teaspoon fish sauce
1L water 


Method
Don't discard the prawn shells, rinse them clean & pound them till the heads are crushed boil the water & add the crushed prawn shells, add ginger & simmer for about 30 minutes scoop & discard the scum with the soup boiling, add the prawn, tomatoes once the prawn are cooked, add the bean sprouts, boil for only 30 second remove the pot from heat & serve the soup immediately garnish with Chinese celery leaves.

Moulded rice with beans

Ingredients
50g cooked chick peas,
50g cooked kidney beans, 
2 tablespoon oil 
2 large onion chopped finely
450g cooked rice 
570g chicken stocks bunch of coriander chopped
salt & pepper.





Method
In a sauce pan heat the oil & fry the onion till soft, add the peas bean & rice stirring for about one minute, pour in the chicken stock & bring to boil, season with pepper, sesame oil & salt. cover the sauce pan & cook undisturbed for 25 minute, when the is cooked, add the coriander & mix it with a fork leave to cool transfer it into a bowl & turn it out onto your favourite plate.

Jicama & pepper stir fry ( Sweet root )

Ingredients:
1 fish sauce
1 clove garlic
1 small piece ginger
1 tablespoon oyster sauce 
1 tbsp Chinese cooking wine 
1 teaspoon soy sauce
1. small jicama peeled & cut into chunks
1/2 green1/2 red & orange pepper cut all 
into chunks.




Method
Heat 1 tablespoon of oil into a wok & brown the garlic & ginger fry the various pepper until their colours are extra bright. add the jicama stir frying until the chunks are heated through,add the fish+oyster sauce, Chinese wine & soy sauce if the dish is too dry,add little water, bring to boil & thicken with corn starch, some sesame oil serve with hot rice.

Prawn and mushrooms risotto

Ingredients 
40g butter, 
2, shallot finely chopped 
340g  rice cooked 
1.2 L chicken stock
2  large tomatoes peeled & chopped 
8 button, mushrooms sliced
300g prawns  shelled
salt & pepper.




Method 
Heat the butter in a pan until melted. brown the shallots & add the tomatoes, add the rice stirring for about 3 minutes, add some stock & stir until the rice has soaked up most of the liquid continue until all the stock is used up,add the mushrooms & prawn cover & simmer until the rice is cooked, serve with freshly grated Parmesan cheese if you like.

Bacon omelette with bean sprouts

Ingredients
5  fresh eggs
100g lean back bacon
half teaspoon pepper
half teaspoon soy sauce 
1  handful of bean sprouts
2  tomatoes peeled & chopped
1 sprig parsley chopped finely pinch of dried oregano



Method 
beat the eggs evenly, season with soy sauce & pepper add the parsley & oregano, mix well dry fry the bacon until crisp chop coarsely, heat a frying pan with a little oil, reduce heat , pour the beaten eggs into the pan, add the chopped tomatoes & bacon top with bean sprout, leave the omelette's on the frying pan until it is set, do not turn over remove from the pan & serve piping hot.

Shredded jicama stew popiah filling

Ingredients: 
1 small jicama, peeled & shredded
1,carrot peeled & shredded 
1 canned bamboo shoot shredded 
200g shrimps peeled 
1 clove garlic chopped finely
2, tablespoon preserved soy beans minced 
1, teaspoon soy sauce. 

Method
Heat 2,tablespoon of oil in a stewing pot, brown the garlic & add the minced preserved soy beans ,fry until fragrant but make sure the bean are not bumt, add the shredded jicama, carrot & bamboo shoots, stir well so that the vegetable are coated with the soy bean paste, add a little water & simmer over low heat until the jicama is soft flavour with soy sauce, add the shrimps, once they are cooked the dish is done instead of serving this vegetable stew with popiah skin try using fresh lettuce leave, it a much healthier, alternative.

Bangkwang and crab meat soup

Ingredients
300g minced pork
150g crab meat 
1, medium sized jicama peeled & shredded 
1, clove garlic chopped finely 
2 teaspoon fish sauce
Salt & pepper. 


Method
Prepare the meal balls by mixing the minced pork together with the crab meat, marinate the mixture with a little soy sauce, a dash sesame oil & pepper. leave aside, heat up 2,tablespoon of oil in a pot. brown the garlic & add about, 1 litre of water, being to boil shape the prepared pork into balls the size of fish ball, add to the soup ,when the meat ball float up, add the shredded jicama, simmer over low heat until the shredded vegetable & cooked season with fish sauce, salt & pepper.

Assam fish cooking

Ingredients 
3  potato,carrots, & tomato, cut into chunk
1  tablespoon preserved soy bean,mashed 
1  clove garlic,chopped finely
1 small piece of ginger chopped finely
1  red chili, chopped 
5 tablespoon tamarind juice 
1  tablespoon dry chili powder
2  teaspoon sugar
1/2 teaspoon sesame oil & vinegars 


Method 
Coat the fish with a little soy sauce & a little salt fry until cook, set aside. for the sauce, heat a little oil in a wok & fry the rest of the ingredients together until fragrant, add 
1 ml of water with line juice to make the sauce smooth if you prefer a thicker sauce, 
you may add corn starch when the sauce boils, add fish coating the pieces with 
sauce, cook until it boiled & serve the dish now.