Monday, December 20, 2010

Black Pepper Prawn

Black Pepper Prawn

1 catty medium prawns
2 cloves Garlic
1/2 Tumeric powder
50g Butter
3 Cried chillies
1 tsp Crushed black pepper
1 sprig Curry leaves
2 tbsp Oil
some Salt


1. Clean the medium prawns
2. Slit down the back of dthe medium prawns with scissors
3. Mince the garlic
4. Strip the curry leaves
5. Melt the butter in a wok
6. Add the prawns and cook well
7. Heat another 2 tbsp oil in wok, add dried chillies and garlic
8. Add turmeric powder, crushed black pepper, curry leaves and toss well
9. Return the prawns and cook over high heat until dry
10. Season with salt , and serve hot

Thursday, December 16, 2010

Golden Prawns with Salted Egg Yolk

Golden Prawns with Salted Egg Yolk

1 catty Medium prawns
3-4 Salted egg yolks
1/4 Onion
50g Butter
1 tsp Dark soy sauce
1 tbsp Rice wine


1. Rinse the prawns and leave the shell on
2. Cut the legs and antenna off
3. Cut the body open in the middle
4. Steam the salted egg yolk
5. Crumble the egg yolk
6. Chop the onion
7. Heat butter and saute the onion
8. Lower the prawns and cook until golden brown
9. Add the dark soy sauce and egg yolk and toss well
10. Sprinkle with wine and continue to toss until the sauce is grainy

Wednesday, December 15, 2010

Chinese Style Beef Brisket Stewed in Red Wine

Chinese Style Beef Brisket Stewed in Red Wine

1 catty Beef brisket (cut into  cubes)
1 cup Red wine
1 Onion (cut into chuncks)
1 tbsp Tomato paste
2 cups Water
2 Bay leaves
1 tsp Worcestershire sauce
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1/2 tsp Salt
1 tbsp Sugar
1 Carrot (sliced)
1 tbsp Cornflour
2 tbsp Water
3 tbsp Oil


1. Blanch the beef briskets in boling water drain
2. Heat 3 tbsp oil in wok, toss in the beef brisket
3. Pour in red wine and water
4. Add tomato paste, bay leaves and seasonings (Worcestershire sauce, light soy sauce
    dark soy sauce, salt and sugar). then simmer for 2 hours.
5. Add the carrots, simmer for another 30 mins. Thicken with cornflour solution , and serve

Tuesday, December 14, 2010

Steamed Pork with Salted Egg and Shredded Taro

Steamed Pork with Salted Egg and Shredded Taro

225g Minced pork
225g Taro
1 pc Salted egg
a little Chopped scallion


1/2 tsp Sugar
1/2 tsp Salt
1 tsp Potato starch
few shakes Pepper


1. Add seasoning to the pork
2. Mix in clockwise direction until gluey
3. Peel and cut the taro into small pieces
4. Shred it coarse with a grater
5. mix into pork
6. Spread the pork mixture evenly on a plate
7. Make a  well in the center
8. Break the salted egg in the well
9. Steam over high heat for 8 minutes
10. Sprinkle with chopped scallions

Monday, December 13, 2010

Grilled Fish Wrapped in Banana Leaves

Grilled Fish Wrapped in Banana Leaves

1 Pomfret
1 stalk Lemongrass
1 Banana leaf
 some Toothpicks


3 cloves Shallots
1 clove Garlic
1 Red chilli
1 tbsp Turmeric powder
1 slice Galangal
1 pc Lime juice
1 tsp Sugar
1/2 tsp Salt


1. Clean the pomfret and pat  dry . Score the body on both sides of the fish
2. Pound and section the lemongrass
3. Chop the shallots
4. Chop the garlic
5. Chop the chilli
6. Chop the galangal
7. Mix the fish with the seasonings together
8. Coat the fish with the seasonings evenly
9. Wrap it with banana leaf, place the lemongrass on tho[, secure the opening with tootpicks
10. Bake the fish in 2 230 degree oven for 15-20 minutes. Serve hot

Sunday, December 12, 2010

Spicy Duck Feet

Spicy Duck Feet

1/2 Frozen duck feet
2 tbsp White vinegar
1 tbsp Toasted sesame
some  water


1/2 Sugar
1 tsp Salt
1/2 Chicken powder
1/2 Sesame oil
1/2 tsp Chilli bean paste


1. Rinse the duck feet
2. Bring half a wok of  water to boil
3. Cook duck feet for 10 minutes in boiling water until cooked
4. Drain the duck feet. Mix in the white vinegar and rest 20 minutes
5. Rinse the duck feet
6. Soak in ice water
7. Drain the duck feet
8. Toss in the seasoning
9. Add the duck feet
10. Sprinkle with toasted sesame and serve

Saturday, December 11, 2010

Duck Curry with Lemongrass

Duck Curry with Lemongrass

1 Dressed duck
2 Onion (cut into chuncks )
1 Lemongrass (chopped)
1 clove Garlic (minced)
2 slices Ginger
2 tbsp Curry powder
1-2 cups Water
2 tbsp light soy sauce
1 tbsp Sugar
1/2 tsp Salt
1 cup Coconut milk
2 tbsp Oil


1. Chop the duck into pieces
2. Heat 2 tbsp oil in pot, Saute the onion, lemongrass, garlic and ginger
3. Add the duck, toss in the curry powder
4. Pour in the water and bring to boil, add light soy sauce, sugar and salt then
    simmer for 40-45 minutes until the duck is tender
5. Add coconut milk and serve

Friday, December 10, 2010

Deep Fried Glutinous Rice Dumplings

Deep Fried Glutinous Rice Dumplings

75g Glutinous rice flour
100g Read bean paste
1/4 Water
2 cups Oil
to coat White sesame seeds


1. Mix glutinous rice flour with water into a dough
2. Divide the red bean paste into 10 potions
3. Knead and roll the dough into a rope, cut into 10 potions
4. Shape the dough into a den. Put the red bean paste inside and pull to seal
5. Roll the ball into the sesame seeds
6. Heat plenty of oil to 90% hit. Throw in the dumplings and cook gently over
    low heat. Flop with a strainer and cook until golden brown

Thursday, December 9, 2010

Roti Prata

Roti Prata

250g Plain flour
25g Butter
8g Baking powder
1/2 Egg (whisked)
1 tbsp Sugar
1/4 Salt
1/2 cup Water
some Oil


1. Sieve plain flour and baking powder in a bowl
2. Add butter in the bowl
3. Add in the whisked egg
4. Mix with salt and sugar
5. Pour in water gradually. Knead the ingredients into dough
6. Cover the dough with warm wet cloth, leave for 1 hour
7. Divide the dough into 4-5 portions
8. Press the dough into 6-inch flat round prata
9. Brush both sides with oil
10. Heat oil in pan-fry the dough until golden brown . then serve

Wednesday, December 8, 2010

Spicy Coconut Chicken

Spicy Coconut Chicken

500g Chicken fillet
1 clove Garlic
6 cloves Shallots
1 stalk Lemon grass
2 tsp Grated ginger
1 tsp Tumeric powder
1 tsp Chilli pepper
2 tsp Cumin powder
1 tbsp Coriander powder
1/2 Fennel
1 tsp Salt
2 cups Coconut milk
2 tbsp Oil


1. Cut the chicken fillet in cubes
2. Chopped the garlic and shallots
3. Press the lemongrass
4. Heat 2 tbsp oil in pan
5. Saute the garlic, shallots and ginger
6. Stir in the tumeric powder, chilli pepper, cumin powder, coriander powder
    and fennel, then toss well
7. Add the lemongrass
8. Popur in the coconut milk
9. Add the chicken and cook for 20-25 minutes
10. Season with salt

Tuesday, December 7, 2010

Chinese Creamed Cabbage with Oat

Chinese Creamed Cabbage with Oat

half piece Chinese cabbage
1 tbsp Oat
1tbsp Mashed garlic
2 tsp Mashed ginger
1 cup Low fat milk
2 1/2 cups Chicken stock
some salt
some sugar
some cornstarch water
some oil


1. Cut Chinese cabbage into pieces
2. Heat oil in a pan
3. Saute garlic and ginger until fragrant
4. Add the Chinese cabbage and stir well
5. Pour in the chicken stock
6. Cover with lid and cook for 10 minutes until the Chinese cabbage becomes tender
7. Dish the Chinese cabbage
8. Add the oat in the remaining chicken stock in the pan and cook until done
9. Return  the cooked cabbage
10. Thicken the sauce with cornstarch water, then pour in the milk and stir well. Ready to serve

Monday, December 6, 2010

Spicy Pork

Spicy Pork

6 taels Pork loin
1 tbsp Chilli bean paste
1/2 Onion
1/2 Green pepper
2 Red chilli
1 sprig Spring onion
2 tbsp Oil


1/2 tsp Salt
1 tbsp Light soy sauce
1/2 tbsp Sugar
1 tbsp Wine


1. Slice the pork loin thinly
2. Shred onion, green pepper and red chilli. Chop the spring onion
3. Heat 2 tbsp oil. Add the pork and cook until 70% cooked, dish up
4. Saute chilli bean paste.Add the onion , green pepper and red chilli
5. Return the pork and toss well. Add seasonings and cook for while
6. Sprinkle with chopped spring onion

Steamed Tofu and Mushroom Pork Patty

Steamed Tofu and Mushroom Pork Patty

250g Semi Lean minced pork
1 slab Tofu
4 Water chestnut
2 Mushroom
1 tbsp Chopped spring onion


1/2 Salt
1 tsp Sugar
2 tsp Light soy sauce
1 tbsp Potato flour
3 tbsp Water
1 tsp Sesame oil
a dash Pepper


1. Mash tofu
2. Soak the mushrooms
3. Chop the mushrooms
4. Mince the water chestnuts
5. Mix the minced pork with seasonings
6. Mix in tofu mushroom and water chestnuts
7. Spoon the pork mixture into a dish
8. Gently level the mixture with a spatula
9. Steam over high heat for 10 minutes
10. Garnish with a sprinkle of chopped spring onion

Sunday, December 5, 2010

Thai Rice Salad

Thai Rice Salad

2 bowls Thai jasmine rice
150g Shelled shrimp
2 tbsp Sweet pea
2 tbsp Coriander
2 tbsp Crushed peanut
some Chilli
some Lemon leaves
some water
some salt


2 tsp Lime juice
1 1/2 tbsp Fish sauce
2 tbsp Sugar

1. Boil water in pot add some salt and blanch the sweet pea
2. Drain and dice the sweet pea
3. Boil water in pot, blanch the shelled shrimp
4. Cook the thai jasmine rice, set aside and let cool
5. Chop the coriander shallot and chilli
6. Finely shred the lemon leaves set aside
7. Mix the seasoning with the chopped coriander shallot and chilli
8. Add in the shelled shrimp and the diced sweet pea
9. Toss well with rice
10. Sprinkle with the sliced lemon leaves and crushed peanut then serve

Pomelo Green Apple and Shrimp Salad

Pomelo Green Apple and Shrimp Salad

1 pc Pomelo
1 Green apple
300g Shelled (diced)
some Shallot (diced)
4 Lemon leaves
some Salt

1 Red chilli
3 tbsp Sugar
2 tbsp Fish sauce
2 1/2 tbsp Lime juice


1.  Boil water in pot, blanch the shelled shrimp set aside
2. Shred the lemon leaves
3. Flesh out the pomelo
4. Dice the green apple with  the skin on. Then add in the bowl
5. Mix the diced green apple with salt
6. Add pomelo flesh
7. Add the  shelled shrimp mix well
8. Add the seasonings
9. Mix with lemon leaves dish up
10. Sprinkles with diced shallot then serve

Thursday, December 2, 2010

Fried Pork Neck with Lemon and Lemon Grass

Fried  Pork Neck with Lemon and Lemon Grass

2 slices Pork neck
1 1/2 tbsp Lemon grass powder
half piece Lemon zest
1 tbsp Mashed garlic
3 cloves Shallot (chopped)
1 1/2 tsp Sugar
1 tsp Fish sauce
some Oil
some Lemon grass


1. Rinse and pat dry the pork neck
2. Halve the pork neck
3. Season the pork neck with lemon grass powder
4. Add the lemon juice and lemon zest
5. Add the mashed garlic and chopped shallot
6. Mix well with sugar and fish sauce. Leave for 3 hours
7. Heat oil pan add he pork neck
8. Pan fry the fork neck until golden brown on both sides
9. Remove the pork neck then slice
10. Return until cooked then serve

Wednesday, December 1, 2010

Rice Pasta with Sabayon Mixed Mushroom

Rice Pasta w/ Sabayon Mixed Mushroom

200g Rice pasta
3 pcs Mushroom
7 pcs Fresh mushroom
half Onion (sliced)
2 cup Chicken stock
1/2 cup White wine
200 ml Cream
2 pcs Egg yolk
some Butter
some Salt
some Pepper


1. Clean  the mushroom and fresh mushroom with cloth then slice
2. Heat butter in pan, saute the sliced mushrooms with salt and pepper
    over high heat until fragrant  set aside
3. Heat chicken stock in pot . Keep warm and set aside
4. Heat butter in pan
5. Saute the sliced onion
6. Stir - fry the recipe pasta
7. Pour  cook with low heat until the rice pasta soaks well with the chicken stock
8. Pour in white wine, cook for 7 minutes
9. Mix the sliced mushrooms with the cream
10. Turn off the heat mix well quickly with beaten egg yolk then serve