Bitter Gourd with Egg

Ingredients:
Bitter gourd (light green and fat)
egg
salt garlic

1. Cut bitter gourd. Put a little salt and crush.
2. Fry garlic, add in bitter gourd.
3. Add egg, mix. Add salt to taste.

Sweet and Sour Sauce (Homemade)

Ingredients:
Garlic
Oyster sauce and tomato sauce (1:1)
Sugar (half a tablespoon to start with if two tablespoons of oyster sauce)
Salt to taste
Shallots/big onions
tomato
cucumber and carrot (optional)

1. Fry fish (season with salt, dab with cornflour) or chicken (season with salt and oyster sauce, dab with cornflour). Put aside.
2. Fry garlic until fragrant. Add in sauce (oyster sauce +ketchup+ sugar). Add in tomato wedges, cucumber and carrot. Stir fry. Add cornflour diluted with a little water until sauce becomes concentrated. Add sugar and salt to taste.

Stir-Fried Squid (I)

Serves 4 - 6
INGREDIENTS:
2 pounds squid, cleaned and sliced into rounds
1 teaspoon salt
1 cup all-purpose flour
1/2 cup vegetable oil
1 pinch ground black pepper
DIRECTIONS:
Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.

Chinese Fried Shrimp (I)

Ingredients:
1 lb. lg. shrimp, in shells
1 tbsp. light soy sauce
1/2 tbsp. dry sherry
1/2 tsp. grated fresh ginger
2 tbsp. peanut oil
2 cloves garlic, chopped
3 green onions, chopped
1 tsp. salt
1 tbsp. sesame oil
Directions:
Marinate the shrimp in the shells for 15 minutes in the soy sauce, sherry and ginger. Drain.
Heat peanut oil in a wok. When oil is ready, fry garlic until fragrant.
Add shrimps and stir fry until the color changes. Add the green onions. Add the salt and sesame oil. Toss until the onions barely wilt. Serve hot. Let each guest remove the shells at the table. Serves 6 as part of Chinese meal.

Tofu With Mushrooms (I)

INGREDIENTS:
3/4 pound firm tofu
1 cup dried black or shiitake mushrooms, or fresh mushrooms
1 cup canned bamboo shoots
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 1/2 tablespoons Chinese rice wine or dry sherry
2 tablespoons oil

PREPARATION:Remove the tofu from the package and drain. Cut the tofu lengthwise through the middle, so that you have two equal pieces about 1-inch thick. Cut into large cubes.If using dried black or shiitake mushrooms, reconstitute by soaking in warm water for 20 minutes or until they have softened.
Squeeze to remove excess liquid and thinly slice. If using fresh mushrooms, wipe with a damp cloth and slice.Rinse the bamboo shoots in warm running water and drain. In a small bowl, mix together the dark soy, oyster sauce, sugar, and sherry and set aside.Heat the wok. When the wok is ready, add the oil. Add the bamboo shoots and mushrooms and stir until they are heated through. Add the tofu and the dark soy/oyster sauce/sugar/sherry mixture. Stir-fry until the ingredients are heated through. Serve hot.

Deep Fried Tofu (I)

Deep-frying gives the tofu a golden color and a crispy texture in this easy to make tofu recipe. Dipping suggestions for the deep fried tofu are included at the bottom of the recipe directions. Serves 3 to 4.More Tofu Recipes
INGREDIENTS:
1 pound medium or firm tofu
3 - 4 tablespoons cornstarch or flour, as needed
Oil for deep frying, as needed
PREPARATION:Directions for Deep fried Tofu:Drain the tofu.Cut the tofu into 4 large triangles or cubes as desired.Roll the tofu in the cornstarch or flour.Heat wok and add oil for deep frying.
When the oil is heated to at least 350 degrees F., carefully add 2 tofu pieces into the wok.Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu. Serves 4.Serve with Soy-ginger dressing, Sweet and Sour Sauce, or Chinese-Style Peanut Sauce.

Chicken Egg Roll (I)

INGREDIENTS:
1 boneless, skinless chicken breast
Marinade:
1 tablespoon soy sauce
Salt and pepper to taste
Pinch of cornstarch
Other:
3 tablespoons water
1 teaspoon cornstarch
1 tablespoon oyster sauce
2 teaspoons soy sauce
1/2 teaspoon sugar
1 garlic clove, minced
2 stalks celery, sliced diagonally
1 small onion, chopped
1 red bell pepper, diced
1/2 cup sliced fresh mushrooms
1 cup mung bean sprouts, rinsed and drained
2 green onions, chopped
4 tablespoons oil for stir-frying, or as needed
14 - 16 egg roll wrappers
2 tablespoons cornstarch mixed with 1 tablespoon water, or as needed, to seal wrappers
4 cups oil for deep-frying
PREPARATION:Rinse the chicken breast and pat dry, cutting off any fat. Cut into thin strips. Add the soy sauce, salt and pepper and cornstarch. Marinate the chicken for 15 minutes.In a small bowl, mix together 1 tablespoon water with the 1 teaspoon cornstarch and set aside.

Mix the remaining 2 tablespoons water with the oyster sauce, soy sauce and sugar. Set aside. Wash and prepare the vegetables.Heat the wok and add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is 80 percent cooked. Remove from the wok.Clean out the wok and add 2 tablespoons oil. Add the minced garlic and stir until aromatic (15 seconds). Add the celery and chopped onion. Stir-fry until the onion is beginning to brown, and then add the bell pepper, mushrooms and bean sprouts. Add a bit of salt and/or sugar to the bean sprouts if desired. Stir in the green onion.Add the chicken back into the wok. Push everything up to the side and add the oyster sauce and water mixture in the middle. Give the cornstarch and water mixture a quick stir and add to the sauce, stirring quickly to thicken. Mix the sauce with the chicken and vegetables. Remove from the heat and cool.Heat the oil for deep-frying to 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the egg rolls.Lay an egg roll wrapper out in front of you. Place 3 - 4 tablespoons of the filling in the middle, spreading it out so it doesn’t bunch up but not going right to the edges of the wrapper. Dip your finger in the mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you. Lift the bottom of the wrapper over the filling and tuck it in. Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. Press down the top edge to seal.Carefully add the egg rolls into the hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown. Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or Hot Mustard for dipping.

Broccoli (Gai Lan) with Oyster Sauce (I)

Serves 4
INGREDIENTS:
1 pound broccoli flowerets
Sauce:
1/4 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
1/4 teaspoon sesame oil
Pinch of salt
1 teaspoon cornstarch dissolved in 4 teaspoons water
2 tablespoons white sesame seeds
PREPARATION:Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 to 3 minutes, until it is tender but still crisp. Remove from the saucepan, plunge briefly into ice cold water, and drain.In a small saucepan, bring the chicken broth, oyster sauce, dark soy sauce, granulated sugar, sesame oil to a boil.

Add salt to taste. Add the cornstarch and water slurry, stirring to thicken.Pour the sauce over the blanched broccoli. Serve hot, garnished with the sesame seeds.

Chicken In Oyster Sauce (I)

Serves 4 to 6
INGREDIENTS:
1 pound chicken meat
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
Vegetables:
3 - 4 Chinese dried mushrooms, softened and sliced
1 can bamboo shoots or 1 can baby corn
2 green onions, sliced on the diagonal into thirds
1 slice ginger, minced
1 garlic clove, minced
Sauce:
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon sesame oil
Oil for stir-frying
PREPARATION:Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients.

Rinse the canned vegetables in boiling water and drain.Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.

Leftover Chicken Stir-Fry (I)

Serves 4
INGREDIENTS:
1/2 green bell pepper
1 red bell pepper or 1/2 red and 1/2 yellow bell pepper
1 can baby corn
2 tablespoons soy sauce
3 tablespoons water or chicken broth
1 teaspoon wine or dry sherry
1 teaspoon white sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
2 garlic cloves, peeled and chopped
Oil for stir-frying, as needed
2 cups cooked chopped chicken thigh meat
PREPARATION:Wash, remove the seeds from the bell peppers and cut into thin strips.Rinse the can of baby corn in warm water and drain thoroughly.Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.
Whisk in the cornstarch and set aside.Heat the wok and add oil, drizzling it around the sides. When the oil is hot, add the garlic, and stir-fry until aromatic.Add the baby corn, stir fry briefly, and then add the green bell pepeprs, red bell peppers. Continue stir-frying.Give a the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.Add the chicken, mix everything together, and serve hot over rice or noodles.

Spicy Soy Sauce Chicken (I)

INGREDIENTS:
1 young chicken, about 2 1/2 pounds
3 tablespoons Chinese rice wine or dry sherry
2 green onions
1 large chunk rock sugar, or 3 - 4 tablespoons brown sugar
1 cup light soy sauce
3/4 cup dark soy sauce
3/4 cup chicken broth, or as needed
1 clove star anise
2 or 3-inch cinnamon stick
2 slices ginger

PREPARATION:Wipe the chicken with a damp cloth. Rub the rice wine over the skin. Marinate the chicken in the refrigerator for 30 minutes.Cut the green onion on the diagonal into 1-inch pieces. Use a mortar and pestle to crush the rock sugar, if using.

In a large saucepan, bring the soy sauce and rock or brown sugar to a boil, stirring to dissolve the sugar. Add the water, star anise, cinnamon stick, and ginger. Add the marinated chicken and bring back to a boil. Reduce the heat and simmer the chicken, covered, until the chicken is cooked through (30 to 40 minutes). Cool and chop into bite-sized pieces. Serve hot, with the sauce reboiled and poured over, or serve cold.

Sweet and Sour Sauce (I)

Yields about 1/2 cup
INGREDIENTS:
1/3 cup white or rice vinegar
4 TB brown sugar
1 TB ketchup
1 tsp soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
PREPARATION:Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch.
For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Egg Drop (I)

INGREDIENTS:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)

PREPARATION:In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.Very slowly pour in the eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.Variations These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.**1/2 cup frozen peas.**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg. Add tomatoes for variation

Orange Chicken (I)

INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed

PREPARATION:Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat the wok and add oil.

When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute and serve hot.*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.

Stir-Fried Potatoes (I)

INGREDIENTS:
1 pound potatoes
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon granulated sugar
2 minced green onions
2 slices ginger
2 cloves garlic
3 tablespoons oil for stir-frying
1 teaspoon hot chili bean paste
1/4 cup chicken broth, or as needed
1/2 teaspoon ground coriander

PREPARATION:Cut the potatoes into thin strips the size and thickness of a matchstick if desired. Toss with the soy sauce, rice vinegar and sugar. Cover and refrigerate for 2 hours.Chop the green onion on the diagonal into 1-inch pieces.

Finely chop the ginger and garlic.Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger, garlic and the hot bean paste. Stir-fry until aromatic.Add the seasoned potatoes, mixing with the chili paste. Stir-fry until browned (about 3 minutes). Add the chicken broth. Stir in the green onion and ground coriander. Mix everything together. Simmer for 3 to 5 more minutes, and serve hot.

Sweet and Sour Chicken (I)

Ingredients:
1 (8 ounce) can pineapple chunks, drained
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Hot and Sour Tofu Soup (I)

Ingredients:
1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained

Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.

Chinese Steamed White Fish Fillet with Tofu (I)

Ingredients:
1 Thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce

2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
3/4 pound white fish fillets

1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Lemon Chicken (I)

Ingredients:
3 skinless, boneless chicken thighs
3 tablespoons oyster sauce

1 teaspoon sesame oil
1 teaspoon white sugar
1 egg, beaten
salt and pepper to taste
1/8 cup corn flour
1/2 cup water
3 tablespoons white sugar
1/2 lemon, juiced
1 (3.4 ounce) package instant lemon pudding mix
water as needed
2 tablespoons toasted sesame seeds

DIRECTIONS:
To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

Stir Fry Shrimp (I)

1/2 lb. medium shrimp, shelled, deveined, and cut in half or butterflied1/4 cup water4 tbsp. ketchup1 1/2 tsp. sugarDash of pepper2 tbsp. vegetable or peanut oil1/2 tsp. salt2 garlic cloves, crushed (use a knife handle or the flat part of the blade)1 1/2 tsp. cornstarch mixed with 3 tbsp. water

Blanch the shrimp in boiling water for 2 minutes, drain and set aside. Combine 1/4 cup water, ketchup, sugar and pepper in a bowl, and also set aside. Heat the oil in your pan over high heat, adding salt and garlic. Just before the oil begins to smoke, add the liquid mixture. Bring to a boil and add the cornstarch mixture. Stir to combine, then toss in the shrimp just to coat them in the sauce. With rice, this serves 2 to 4.

Tofu and Tomatoes (I)

Ingredients:

1 box of tofu (16 oz);

4 oz fresh-ground pork;

four ripe tomatoes;

one stalk of green onion;

2 tsp sugar;

1/2 tsp white pepper powder (optional);

1/2 tsp salt;

2 tbsp cooking oil;

4 tbsp water.

1. Slice tofu into half-inch cubes; green onion into fine pieces; tomatoes into 1-inch wedges.
2. Heat cooking oil in a 8-quart pot, stir fry ground pork until it turn color; add tofu cubes, salt, sugar, and water; and cook for 15 minutes (first at high temperature, after the contents start boiling, reduce heat to median high). Stir occasionally to avoid tofu stick to the bottom of the pot. 3. Add green onion and white pepper powder and mix well with tofu. Cover and cook for another minute or two. It is ready to be served.

Pork and Vegetables Stir-fry (I)

Ingredients:
Lean pork - 150 to 200g (thinly slice)
Red peppers - 1/2 (thinly slice)
Green peas - 1/2 cup
White onion - 1/2 (thinly slice)
Pineapple chunks - 1/4 cup (no juice)
Ginger - 4 to 6 slices
Red chilies - 2 (optional) diced
Corn starch - 2 teaspoons
Chinese cooking wine - 2 tbsp
Salt - 1 to 1 1/2 teaspoo
Satay sauce - 1/2 tbsp
Oil - 3 tbsp

Mix the pork with starch and cooking wine. Massage with hands to tenderize.
Heat oil to high in a wok. Add in ginger, red chilies, pork, salt, and satay sauce. Stir fry until the meat is no longer pink.
Add in red peppers, green peas, white onions, and pineapple chunks. Stir well together, and cook for 2 to 4 minutes until everything is cooked. Serve.

Tofu and Lettuce Soup (I)

Ingredients:
Soft tofu - 1 block (350g cubed)

Carrot - 1 (peeled and cubed)

Romaine lettuce - 2 leaves (julienne) (long cabbage)

Green onions - 2 (diced)

Garlic - 2 cloves (minced)

Vegetable stock - 2 to 3 cups

Canola oil - 2 tbsp

Salt - 1 teaspoon

Light soy sauce - 1 tbsp

Sugar - 1 teaspoon

In a pot, heat the oil to medium-high. Add in the carrots and garlic. Stir fry for 2 to 3 minutes. Add salt, soy sauce, and sugar.
Add in the soup stock, and bring to a boil. When boiling, add in the tofu. Let this cook for 1 minute.
Add in romaine lettuce, and green onions. Cook for 1 to 2 minutes. Then serve.

Serves 3 - 4

Spiced Chinese Fish Fillet (I)

Ingredients:
Skinless fish fillets - 8 (about 1.5 pounds)
Flour - 1/2 cup
5 spices powder - 1/2 teaspoon
Egg - 2 - 3(beat)
Green onions - 4 (diced)
Tomatoes - 2 (diced)
Fine bread crumbs - 1 cup
Light soy sauce - 2 tablespoons
Salt and black pepper
Oil for frying

Mix flour, 5 spice powder, salt, and pepper. Coat the fish with the flour, then dip in the beat eggs. Cover with bread crumbs.
Heat oil in a frying pan to medium-high, then put in the fish to fry for 2 - 4 minutes each side. Pat dry with paper towel when done.
Cook the tomato and green onions in 1 tablespoon of oil for a minutes then add in soy sauce. Stir. Spread on top of the fish and serve.

Lemon Grass Pork (I)

Ingredients:
Lean pork meat - 250 grams

Rice noodle - to serve with pork

Lemon grass - 2 stalks (finely chop)

Chopped green onions - 2

Salt - 1 teaspoon

Grinded black pepper - 1/2 teaspoon

Chopped garlic - 2 cloves

Red chilies - 2 to 4 (diced)

Sugar - 1 teaspoon

Starch - 1 to 2 teaspoons

Chinese cooking wine - 1 tablespoon

1/4 cup of roasted peanuts (diced)

Oil - 4 tablespoons

Trim excess fat from the pork, and cut into thin slices. Marinate with lemon grass, starch, pepper, and cooking wine.
Heat wok to high with oil in it. Then add in the pork. Stir until the pork no longer pink.
Add in red chilies, sugar, salt, garlic, peanuts, and green onions. Stir until everything is well mixed. Dish on top of the rice noodle and serve.

Chicken Stir-fry Dried Fungus (I)

Ingredients:
Chicken thighs - 3 to 4 (200 to 250g) (sliced)

Dried fungus - a handful

Celery - 2 stalks (cut into thin slices)

Diced garlic - 1 tbsp

Red chilies - 3 (diced)

Salt and pepper - add to taste

Canola oil - 3 to 4 tbsps

Soak the dry fungus in hot water for about 10 minutes, until they're all soft. Then rinse through with water, removing any hard stubs. Then drain the water.
Mix the chicken slices with 2 teaspoons of corn starch and 1.5 tablespoons of cooking wine. Mix well.
Heat the oil to smoking point in a wok (or pan). Add in the red chilies, and diced garlic. Right away add in the chicken, and stir until it's no longer pink.
Add in the salt and pepper, celery, and dried fungus. Stir for 2 to 3 minutes until the celery and fungus are cooked.

Oyster Stir Fry Chinese Vegetable (I)

Ingredients:
Chinese broccoli - 1 bunch (350 to 400g)

Diced garlic -

1 tbspSalt -

1 teaspoon Oyster sauce -

1 tbspOil - 3 to 4 tbsps

Cut the Chinese broccoli into 3 to 5 inch sections. If the stems are two thick, cut them in half.
I recommend you blanche the Chinese broccoli before stir-frying. This will speed up the stir-fry process.
Heat the oil to smoking point, and add in the Chinese broccoli, garlic, salt, and oyster sauce.
Stir-fry for 3 to 4 minutes until cooked.

Stir-fry Chinese Broccoli (Gai Lan)

Ingredients:
Chinese Broccoli - 350 to 400g
Garlic 4 to 6 cloves -
DicedSalt - 1 to 1 1/2 teaspoon
Oil - 3 to 4 tbsps

Carefully wash the Chinese broccoli, and cut into 2 to 3 inch sections.
Boil some water, and blanche the vegetables.
Heat oil to high. Add in garlic and Chinese broccoli. Stir for 1 to 2 minutes until cooked. Serve.
See how easy this Chinese recipe is? Only 4 ingredients, and takes less than 5 minutes to cook! If you choose not to blanche, I recommend cooking them for an extra minute or so.

Chinese Steam Fish

Ingredients:

1 white pomfret
1 medium size onion - sliced
2 red chillies - thinly sliced
2 tbs oil
1 tbs shredded ginger
1 stalk spring onion (cut into 2 cm strips)

light soy sauce and salt White pomfret (bawal putih) is probably the best fish for steaming but you could also use any other fish of your choice. It is not always easy to find fresh pomfret but you can use frozen ones instead. Just thaw overnight in the refrigerator.

To prepare:
Clean fish
Make three diagonal strips on fish
Rub a bit of salt and place in a metal plate
Fry sliced onions in 2 tbs oil until soft
When done, spread over fish
Garnish with ginger slices, spring onions and chilli slices
Dash a little light soy sauce over garnishing
Steam fish until cooked and tender
Serve hot with sauce made from remaining chilli slices in soy sauce

Koay Teow Soup (I)

INGREDIENTS
600 gm koay teow (flat rice noodles)
450 gm pork ribs (chicken stock is also sufficient)
1.5 kg duck meat
fish balls - sliced
fish cakes - sliced
3 garlic cloves - crushed
1 lettuce - shredded
fresh chillies - finely sliced
light soy sauce
Pepper and salt to taste
2 tsp vegetable oil

HINT: Garnish with whatever meat you like. Examples: slices of BBQ pork meat, any type of fish/prawn/beef/chicken/squid balls.When buying noodles for soup, make sure the noodles is specifically design for soup. Some are designed for frying ( Char Koay Teow is one example). If in doubt, always ask.

Prepare garlic oil:
Heat oil or lard, add garlic and remove only when fragrant
Set wok aside for frying

Prepare noodles:
Boil ribs in 1.5 litres of water, add little salt
Do the same for the whole duck and cook until meat is tender
Remove duck and strip meat for ganishing
Add duck stock to pork stock from which pork has been removed
Add fish slices and balls
Add sliced chillies to soy sauce in a small dish
Fry crushed garlic in oil till fragrant, add to broth

To Serve:
Blanch koay teow in boiling water for 1/2 minute
Place koay teow in a bowl and laddle soup over it
Garnish with duck meat, fish slices and balls
Placed bowl next to dish containing slice chillies
Serve hot

Sweet and Sour Pork

Ingredients:

500 gm pork tenderloin
1 tbs cornstarch
1 small fresh ginger - sliced
1 tin of pineapple chunks
1 green pepper - cored & seeded
1 tbs white sugar
2 tbs vinegar
1 tbs soy sauce
2 tbs tomato paste

To prepare meat:
Cut the tenderloin into bite sized pieces
In a bowl, place pieces and mix with cornstarch
Heat oil in deep pan and fry meat until golden brown
Set aside

To prepare sauce:
Add oil and ginger slices
Make a sauce from the sugar, vinegar, soy sauce, green pepper, pinapple (or beet, for cool colour) juice and tomato paste
Mix well

To serve:
In the same pan, add meat and pineapple chunks and stir well
Simmer to reduce the sauce
If need, add cornstarch to make it thicken

Braised Fish With Mushrooms

Ingredients:
450g or 1lb of lemon sole or plaice
1/2 egg white
2 tbs cornflour, mixed with a little water
2 1/2 cups vegetable oil
1 tbs finely chopped spring onions
1/2 tsp finely chopped fresh root ginger
115g white mushrooms, thinly sliced
1 tsp light brown sugar
1 tbs light soy sauce
2 tbs Chinese rice wine or dry sherry
1 tbs brandy
1/2 cup chicken stock
Salt to taste

Trim off soft bones along the edge of the fish, but leave the skin on
Cut each fillet into bite size pieces
Put a little salt, the egg white and about 1/2 the cornflour paste into a small bowl and mix together
Coat the fish pieces in this mixture
Heat the oil in a wok unitl medium-hot
Add fish pieces one at a time and stir gently so they won't stick
Remove after about 1 minute and drain
Pour off all but 2 tbs of oil
Stir fry the spring onions, ginger and mushroom for 1 minute
Add sugar, light soy sauce, rice wine or sherry, the brandy and stock
Bring to the boil
Add fish piece and braise for 1 minute
Thicken with remaining cornflour paste

To serve:
Sprinkle dish with sesame oil, serve immediately

Pok Choi and Mushroom Stir Fry

Ingredients:
4 dried black Chinese mushrooms
450 gm pok choi
50 gm oyster mushrooms
50 gm shiitake mushrooms
1 tbs vegetable oil
1 garlic clove - crushed
2 tbs oyster sauce

Place dried Chinese mushrooms in a small bowl and pour in 2/3 cups boiling water
Leave for 15 minutes to allow softening
Tear pok choi into bite size pieces with fingers
Cut oysters and shiitake mushrooms into halves
Strain Chinese mushrooms
Heat wok and add oil
Add garlic and pok choi, stir fry for 1 minute
Mix in all mushrooms and stir fry for another minute
Add in oyster sauce, toss well and serve immediately

Stir-fried Chicken in Black Bean Sauce

Ingredients: 450g/1lb boneless skinless chicken breasts, cut into 5cm/2in chunks1 tbsp light soy sauce1½tbsp Shaoxing rice wine or dry sherry½ tsp salt1 tsp sugar1 tsp sesame oil2tsp cornflour2 tbsp groundnut oil1 tbsp finely chopped fresh root ginger1½tbsp coarsely chopped garlic2 tbsp finely chopped shallots3½tbsp finely chopped spring onions2½tbsp coarsely chopped salted black beans150ml/5fl oz classic Chinese stock or good quality bought stock

1. Put the chicken in a bowl and mix with the soy sauce, rice wine or sherry, salt, sugar, sesame oil and cornflour.

2. Heat a wok over a high heat, then add the oil. When it is very hot slightly smoking, add the chicken and stir-fry for 2 minutes.

3. Then add the ginger, garlic, shallots, 1½tbsp of the spring onions and the black beans and stir-fry for 2 minutes.

4. Finally add the stock. Bring the mixture to the boil, then reduce the heat, cover and simmer for 3 minutes or until the chicken is cooked. Garnish with the remaining spring onions and serve.

Serves 4

Chicken with Black Bean Sauce

Ingredients: 1 clove garlic, minced 1/2 pound boneless, skinless chicken meat, cut into 1/2- inch cubes 1 small onion, sliced to 1-inch squares 1 carrot, thinly sliced 1 cup cabbage, cut into 1-inch squares, 4 tablespoons black bean sauce, Steamed rice

1. Spray a wok or frying pan with non-stick cooking spray. Heat to medium-high heat. Add garlic, saute for 30 seconds.
2. Add chicken, stir-fry until it is cooked through. Add onion, stir-fry for 1 to 2 minutes. Add carrot, stir 1 to 2 minutes.
3. Add cabbage, cook until wilted. Stir in black bean sauce, mixing well. Serve hot over steamed rice.

Tofu - Black Bean Sauce (I)

Ingredients: 16 oz low fat tofu, 32 oz bag frozen broccoli, 16 oz can black beans, 4 tbs fermented black bean sauce, 1 small onion, garlic to taste, soy sauce to taste, 1/2-1 cup water, 1 tbs cornstarch

Slice tofu into 1" cubes, dice onion. Place wok on stove, add Pam.Toast onion, ad garlic. Toss in Broccoli, add water to steam, 10-15minutes. When Broccoli is done, add black bean sauce, black beans andtofu. Bring to boil and add cornstarch mixed with water until desiredthickness is achieved. Add soy sauce or salt to taste. Serve overrice.

Serves 2-4

Mapo Tofu (I)

Ingredients:
Marinade for Ground Pork:
1 1/2 Tbsp tapioca starch
2 tablespoons soy sauce
1/4 pound ground pork
1 pound regular tofu (medium firmness)
1 leek or 3 green onions
1/4 tsp salt
1 tsp salted black beans
1 Tbsp chili paste
3 Tbsp stock (chicken broth)
Mixture:
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
Freshly ground Szechuan pepper
Oil for Stir-frying, as needed

1. Mix marinade ingredients. Marinate pork for about 20 minutes. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes.
2. Remove from boiling water and drain.Chop leek or green onions into short lengths.Heat wok and add oil. When oil is ready, add the marinated pork.
3. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.Turn down the heat. Cook for 3 - 4 minutes.
4. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

Serves 4

Glazed Chicken in Bean Sauce (I)

Ingredients:
2 boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 egg white
2 teaspoons cornstarch
Other:
2 garlic cloves
2 green onions
4 cups oil for deep-frying, or as needed
2 tablespoons black bean sauce
1 teaspoon sesame oil

1. Cut the chicken into small cubes. Add the chicken to the marinade ingredients, using your fingers to mix it in and adding the cornstarch last. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the remaining ingredients.
2. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. When the oil is hot, add the chicken cubes.
3. Deep-fry the chicken until browned (about 1 minute). Remove from the pan with a slotted spoon. Drain on paper towels.
4. Remove all but 2 tablespoons oil from the wok. Add the garlic and the bean sauce. Add the chicken back into the pan.
5. Stir until it is glazed with the sauce. Stir in the green onion. Remove from the heat. Stir in the sesame oil. Serve hot.

Serves 4

Tofu in Black Bean Sauce (1)

Ingredients:
2 tablespoons oil
3 cloves garlic, minced
2 quarter-sized pieces of ginger, minced
1 teaspoon fermented black beans, rinsed in water to remove some of the salt, then coarsely chopped.
2 or 3 green onions, chopped (green and white parts)
1 tablespoon black bean sauce
1 cup vegetable stock or water
2 blocks firm fried tofu, in 3/4 inch cubes
1 tablespoon sesame oil

Heat oil in large skillet or wok. Add the ginger and garlic; saute for about 20 seconds until the aroma "explodes". Add the black beans and the green onion and saute for about 10 seconds. Stir in the black bean paste and vegetable stock; mix well. Add the tofu cubes. Turn the heat down to maintain a strong simmer; cover and let cook about 20 minutes. Add the sesame oil and give a brief stir. Serve over rice.

Serves 3 - 4

Brocconcini and Tomato Bruschetta (ff)

Ingredients:
40 cm bread stick
2 cloves garlic, peeled, halved
1/4 cup firmly packed fresh basil leaves
100 g baby bocconcini cheese, sliced
125 g cherry tomatoes, sliced
1 tbsp olive oil
cracked black pepper

1. Trim ends from bread stick, cut into 2 cm slices. Grill or toast bread until browned lightly both sides. Rub garlic cloves over 1 side of each slice.
2. Top toasts with basil leaves, bocconcini and tomato.
3. Drizzle with oil, sprinkle with pepper.

Makes about 20

Lamb Satay (ff)

Soak bamboo skewers in water for about 1 hour to prevent them scorching.

Ingredients:
500 g lamb fillets
3 cloves garlic, crushed
2 tsps fish sauce
2 tbsps sweet chilli sauce
2 tsps grated fresh ginger
1/4 cup (60 ml) lime juice
2 tbsps crunchy peanut butter
1 tsp ground cumin
1 tsp ground turmeric

Sauce:
60 ml (1/4 cup) white vinegar
2 tbsps sugar
1 tbsp sweet chilli sauce
1 tbsp chopped unsalted roasted peanuts
1 tbsp chopped fresh coriander leaves

1. Cut lamb fillets in half lengthways, then cut into thin strips. Combine lamb, garlic, sauces, ginger, juice, peanut butter and spices in medium bowl.
2. Cover, refrigerate 3 hours or overnight.
3. Thread lamb onto 12 small skewers. Cook skewers in batches, on heated oiled grill plate (or griller barbeque), until browned all over and cooked as desired. Serve with sauce.
4. Sauce: Combine vinegar and sugar in small pan, stir over heat until sugar is dissolved.
5. Boil, uncovered, 2 minutes. Stir in remaining ingredients.

Makes 12

Lemon Grass Prawn Skewers (ff)

Ingredients:
2 medium lemons (280 g)
32 medium uncooked prawns (800 g)
2 tbsps finely chopped lemon grass
2 tsps sambal oelek
1/2 cup (80 ml) honey
2 tbsps lemon juice
2 cloves garlic, crushed
4 stems fresh lemon grass
cooking oil spray

1. Peel rind thinly from lemon, cut into thin strips.
2. Shell and devein prawns, leavin tails intact.
3. Combine rind, prawns, lemon grass, sambal oelek, honey, juice and garlic in large bowl. Cover, refrigerate for 3 hours or overnight.
4. Cut off 1 cm from base of lemon grass stems, discard. Peel away coarse outer layer. Cut each stem in half crossways, cut one end of stem on an angle to make a sharp point.
5. Thread 4 prawns onto each lemon grass skewer. Cook skewers in batches, on heated oiled grill plate (or griller barbeque) until prawns have changed colour.

Makes 8

Butterflied Honey Prawns (ff)

Ingredients:
20 large uncooked prawns (1 kg)
1/4 cup (60 ml) honey
1/4 cup (60 ml) soy sauce
1 tbsp hoi sin sauce
2 cloves garlic, crushed
1 small bird's eye chilli, seeded, chopped
2 tsps sesame seeds, toasted

1. Shell and devein prawns, leaving tails intact. Cut along prawn backs, lengthways, without seperating halves.
2. Combine honey, sauces, garlic and chilli in medium bowl with prawns. Cover, reffrigerate 3 hours or overnight.
3. Cook flattened prawns in batches, on heated oiled grilled plate (or griller barbeque), until browned both sides and changed in colour.
4. Serve sprinkled with sesame seeds.

Makes 20

Fresh Spring Rolls (ff)

Ingredients:
2 tsps grated fresh ginger
2 cloves gralic, crushed
5 green onions, chopped
250 g minced pork
350 g medium uncooked prawns, shelled, chopped
2 tbsps chopped fresh mint leaves
1 tbsp fish sauce
2 tbsp sweet chilli sauce
1 tbsp lime juice
1/2 teaspoon sugar
30 x 16 cm round rice paper sheets

Chilli sauce:
1 cup (220 g) sugar
1/2 cup (125 ml) water
1/2 cup (125 ml) lime juice
2 tbsps sweet chilli sauce
1 tbsp chopped fresh coriander leaves
2 bird's eye chillies, chopped

1. Cook ginger, garlic and onion in large oiled frying pan, stirring, until fragrant. Add pork and prawns, cook, stirring, until prawns have just changed colour and pork is cooked through. Stir in mint, sauces, juice and sugar; cook, stirring until liquid has evaporated, cool.
2. Place 1 sheet of rice paper in bowl of warm water until just softened, lift from water carefully, place on board. Cut sheet in half, place 1 tsp of pork mixture on corner of each half, fold in sides, roll up to enclose filling. Repeat with remaining pork mixture and rice paper. Serve with Chilli Sauce.
3. Chilli sauce: Place sugar and water in small saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to boil; simmer, uncovered, without stirring, about 5 minutes or until sauce has thickened slightly. Stir in remaining ingredients, cool.

Makes 60

Orange and Smoked Turkey Cubes (ff)

Ingredients:
125 g packet light cream cheese
pinch sweet paprika
9 slices white bread
150 g sliced smoked turkey
1/2 medium avacado (125 g), mashed
1 medium orange (180 g), segmented

1. Beat cream cheese and paprika in small bowl with electric mixer until smooth.
2. Spread 3 bread slices with some of the cheese mixture, top with a layer of turkey, then spread thinly with avacado. Spread another 3 bread slices with some of the remaining cheese mixture, place cheese-side upside down on previous slices.
3. Repeat spreading and layering with remaining cheese mixture, turkey, avacado and bread.
4. Cut crusts from sandwiches, cut sandwiches into 3 fingers, cut 3 fingers into 3 cubes.
5. Spear a piece of orange to the top of each cube with a toothpick.

Makes 27

Oysters with Lime Wasabi Dressing

Ingredients:
24 oysters in half shell
1/2 medium avacado (125 g), chopped finely
1/2 medium red capsicum (100 g), chopped finely

dressing:
2 tablespoons lime juice
1 tsp wasabi paste
2 tbsps rice vinegar
2 tsps olive oil
1 tbsp chopped fresh coriander leaves

1. Top oyster with combined avacado and capsicum, pour over dressing.
2. Dressing: Combine all ingredients in jar, shake well.

Makes 24

Honey and Sesame Marinated Lamb Cutlets (ff)

Ingredients:
12 lamb cutlets (780 g)
1/4 cup(60 ml) soy sauce
1 clove garlic, crushed
1 tbsp dry sherry
2 tbsps honey
1/4 tsp five spice powder
1 tsp sesame oil
1 tsp sesame seeds

1. Scrape cutlets down the bone to meaty section, trim away fat.
2. Combine remaining ingredients in large bowl, add cutlets, mix well. Cover, refrigerate 3 hours or overnight.
3. Drain cutlets over medium bowl, reserve marinade.
4. Okace cutlets on wire rack in baking dish, bake, uncovered, in moderate oven about 30 minutes or until cutlets are cooked as desired, brushing occasionally with marinade during cooking.

Makes 12

Mini Pizza Pikelets (ff)

3/4 cup (110 g) self-raising flour
1 tsp sugar
1 egg, beaten lightly
2/3 cup (180 ml) milk
20 g butter, melted
1/4 cup (60 ml) tomato paste
125 g salami, chopped finely
4 green onions, chopped finely
1/4 sup seeded black olives, chopped finely
1 tsp dried pregano leaves
125 g mozzarella cheese, grated finely

1. Place flour and sugar in small bowl, gradually stir in combined egg and milk, mix to a smooth batter.
2. Stir in butter.
3. Drop 1/2 tbsps of mixture into heated greased heavy-based pan, cook until bubbled appear, turn pikelets, brown other side.
4. Remove from pan and cool.
5. Spread pikelets with tomato paste. Top with combined salami, onion, olives and oregano, sprinkle with mozarella.
6. Place pizzas on an oven try, bake in moderate oven for about 12 minutes.

Makes 32

Frankies in Blankies (ff)

Ingredients:
40 slices white bread
3/4 cup tomato sauce
1 tbsp Worcestershire sauce
40 (1 kg) cocktain frankfurts
40 g butter, melted

1. Trim crusts from bread, flatten bread with rolling pin. Brush bread with combined sauces.
2. Place frankfurts diagonally on top. Roll up bread, secure with toothpick. Place rolls on greased oven tray, brush with butter.
3. Cook under hot grill until bread is lightly browned.

Makes 40

Coconut Chicken Nuggets (ff)

Ingredients:
3 cups (150 g) flaked coconut
2 chicken breast fillets
2 tbsps plain flour
1 tsp chicken stock powder
1 egg, beaten lightly
2 tbsps milk (probably fresh milk)
oil for deep-frying

1. Blend or process coconut until roughly chopped.
2. Cut chicken into 2 cm pieces. Mix together flour and chicken stock powder.
3. Toss chicken in flour mixture, shake away excess.
4. Dip chicken in combined egg and milk, then in coconut.
5. Press coconut firmly onto chicken, cover, refrigerate for 15 minutes.
6. Just before serving, deep-fry chicken in hot oil until golden brown and tender. Drain on absorbent paper.

Makes about 30

Vanilla Flavoured Yogurt Ice Cream (Sihat)

Ingredients:
3 egg whites
450 g (3 tubs) low fat yogurt
40 g (4 tbsps) castor sugar
1 tsp vanilla essence

1. Beat egg whites until fluffy. Add 1 tbsp sugar and beat until fluffy and glossy in colour. Add yogurt and vanila essence.
2. Pour mixture into container. Freeze for 2 hours. Remove from freezer and beat mixture until it is well-blended.
3. Repeat this procedure thrice and freeze. Refrigerate for 15 minutes before serving,

Note: To make coffee flavoured ice cream, use a mixture of 2 tsps instant cofee added to 1 tsp hot water. To make cocoa flavoured yogurt ice cream, use 2 tsps of cocoa powder.

Serves 6

Banana Pengat (Sihat)

Ingredients:
6 raja or abu bananas
6 level tbsps skim milk, mixed with 200 ml (1 cup) warm water
8 level tbsps brown sugar
1 screwpine lead
Some sago, soaked in hot water

1. Peel and slice bananas into 3/4 inch or thicker, depending on preference.
2. Add skim milk, banana pieces, sugar and screwpine leaf in a saucepan. Stir continuously until mixture boils.
3. Simmer until banana becomes soft.
4. The gravy has to be stirred continuously to ensure it doesn't become lumpy.

Coconut milk has been replaced with skim milk. The amount of sugar has also been reduced.

Serves 5

Taukwa Varae (Sihat)

Ingredients:
5 pcs soy beancake (taukwa), washed, seasoned with salt and drained
1 tsp turmeric powder
8 shallots, sliced
1 tsp ginger, sliced finely
4 pips garlic, pounded finely
3 green chillies, chopped into small pieces or 3 dried chillies
1 tsp mustard seeds
1 tsp fennel seeds
10 curry leaves, sliced
3 coriander leaves
1 tsp vegetable oil
salt to taste

1. Mash beancake with a fork.
2. Saute mustard seedsm fennel seedsm shallot, ginger, garlic and chilli. Stir fry until golden and fragrant.
3. Add turmeric powder and stir fry. Add mashed beancake.
4. Add curry leaves and salt.
6. Before removing from heat, add coriander leaves.

This dish may be served with rice or bread. If measurement for the ingredients is reduced, this dish may be used as a pasta topping.

Serves 5

Taukwa Rendang (Sihat)

Ingredients:
5 pcs soy beancake (taukwa), washed, seasoned in salt and drained
2 tbsps curry powder, mixed with water to form paste
180 ml (3/5 cup) low fat milk
5 shallots, finely chopped
4 pips garlic, finely chopped and pounded
1/2 cm (1 tsp) ginger, sliced
2 1/2 cm cinnamon bark
3 cloves
1 tsp fennel seeds
10 curry leaves
2 tbsps vegetable oil
2 tbsps toasted grated coconut (kerisik)
salt to taste
200 ml (1 cup) warm water

1. Grill/fry beancake then slice into cubes.
2. Saute cinnamon bark, cloves, shallot, garlic and ginger until fregrant and golden brown. Add fennel seeds and curry leaves. Stir for 5 minutes.
3. Add curry paste and continue frying until fragrant. Sprinkle some water to prevent curry mixture from scordhing. Add warm water and bring to boil.
4. Add beancake and mix well. Lower heat.
5. Stir in low fat milk and mix well. Leave to cook until gravy becomes slightly dry.
6. Add kerisik and stir well until mixture becomes dry.

Instead of coconut milk, low fat milk is used.

Serves 5

Mixed Vegetables (Chap Chye) (Sihat)

Ingredients:
50 g (1 cup) soy bean protein powder, soaked for 20 minutes and drained
4 leaves Chinese Cabbage (kobis panjang)
2 pcs soy bean sheet (fu-cuk), soaked and sliced
2 pcs soft soy beancake (tauhu), cubed
30 g Chinese mushroom, soaked and sliced into 2
25 g sago noodles (tang-hoon), soaked
6 pips garlic
1 tbsp fermented soy beans (tau-cu), pounded finely
2 tbsps light soy sauce
1 1/2 vegetarian oyster sauce
1/2 tsp sugar
3 tbsps vegetable oil
1000 ml (5 sups) water
salt to taste

1. Heat oil. Saute garlic and fermented soy beans until fragrant. Do not scorch. Add soy bean protein powder and leave for 5 minutes.
2. Add water and bring to boil.
3. Add all ingredients except fu-cuk, sugar and salt.
4. When mixture is almost cooked, add fu-cuk and sugar. Add salt if necessary.

Serves 5

Vegetable Cutlet (Sihat)

Ingredients:
150 g (1) kari banana (a variant of banana) or 150 g yam
100 g (1/2) cup horsegram (kacang kuda), washed and soaked for 1 to 2 hours. Boiled with skin.
4 dried mushrooms, soaked for 20 minutes and sliced finely
1/2 cup wholemeal flour
2 green chillies, sliced finely
1 tsp turmeric powder
1 tbsp curry powder
1/2 tsp pepper
3 tbsps vegetable oil
salt to taste
8 small shallots + 1 cm ginger + 10 curry leaves, blended into paste

1. Peel banana, cut into cubes and boil in water with 1/2 tsp oil and turmeric powder.
2. Mash horsegram and banana with fork until fine.
3. Mix all ingredients except oil.
4. Knead until well-mixed. If dough is too thick, add a little water or low fat milk to get a texture suitable for shaping cutlets.
5. Divide into 10 portions. Shape the cutlet either into burger form or sylinder forn, suitable as 'finger food'.
6. Layer wok with banana leaf and a little oil. Heat up and grill cutlets. Add oil little by little until all the cutlets are cooked.

This recipe has been modified, Instead or frying, cutlets are grilled.

Serves 5

Rojak (Sihat)

Ingredients:
1 cucumber with skin intact, sliced into large pieces
1/2 medium size yam bean (sengkuang), sliced into large pieces
1/4 medium size pineapple, sliced into small pieces
2 pcs grilled soy beancake (taukwa), sliced into two parts then cubed.
1 pc tempeh (fermented soy beancake), sliced into small pieces and fried. Drain off excess oil.

Groundnut sauce:
100 g (1 cup) toasted groundnuts, blended coarsely
2 tsps sesame seeds, toasted
150 ml (1 1/2 cups) warm water
300 ml (1 1/2 cups) low fat milk

10 g (10) dried chillies
12 shallots
2 pips garlic
3 candlenuts (buah keras)
2 stalks lemon grass

Ingredients above ground finely

1 big onion, sliced into eight
1 tbsp tamarind mixed with 100 ml (1/2 cup) water
2 tbsps sugar
salt to taste

1. Mix ground ingredients with tamarind juice and onions.
2. Bring to boil. Stir and allow to cook for 10 minutes.
3. Lower heat and leave to cook for 20 minutes. Stir continuously.
4. Finally, add groundnuts, sesame seeds, warm water, sugar, salt and low fat milk. REmove from heat.

Serves 5

Spinach with Dhall (Sihat)

Ingredients:
100 g (2/3 cup) dhall, washed and soaked for 1 to 2 hours. Drain.
400 ml (2 cups) water
300 g spinach, washed and cut into small pieces with the stem
200 g (2 medium size) tomatoes, sliced into small pieces.
5 pips garlic, pounded coarsely
8 shallots, sliced into small pieces
1 tbsp ginger, sliced thinly
1 or 2 tsps coriander seeds or curry powder
2 tsps cummin seeds
1/2 tsp turmeric powder
1 tbsp tamarind juice
1 tbsp vegetable oil
3 stalks coriander leaves, chopped finely
salt to taste

1. Boil dhall in water with green chillies, shallots, garlic and ginger. Add 1 tsp oil.
2. Boil until seeds become soft.
3. Add spinach and cook for 15 minutes.
4. Add tomatoes, spices and lastly, tamarind juice.
5. Add salt. Mix well and mash vegetables and dhall with ladle until mixture becomes thick porridge (optional).
6. Add coriander leaves and remove.

Serve with rice, naan, capati or roti canai.

Serves 5

Vegetable Lemak (Sihat)

Ingredients:
100 g (4 cups) cekur manis leaves. Spinach. pumpkin leaves and others are also suitable.
4 tomatoes, quartered
200 ml (1 cup) low fat milk
1 tbsp vegetable oil
200 ml (1 cup) water
1/2 lime, extract juice (according to taste)
salt to taste

Ingredients to saute:
10 g (1 tbsp) vegetable oil
2 pips garlic
1 big onion
3 red chillies, sliced
1 stalk lemon grass, coarsely pounded
1 cm galangal, coarsely pounded
1 tsp turmeric powder

1. Heat oil and saute ingredients until golden brown and fragrant. Lower heat.
2. Add water. Increase heat and bring to boil.
3. Add vegetables. Cover with lid for 10 minutes and allow to cook. Lower the heat and add tomatoes. Mix well.
4. Add low fat milk. Stir well for 2 - 3 minutes. Remove from heat.
5. Add lime juice before serving this dish as part of the main meal.

Original recipe uses coconut milk.

Serves 5

Fish Curry (Sihat)

Ingredients:
500 g (5 medium size pcs) tenggiri/kurau fish
60 g (2 tbsps) fish curry powder, mixed with a little water
7 cm ginger + 8 pips garlic + 6 shallots, blended
1/2 tsp mustard seeds (biji sawi)
2 tsps fenugreek seeds (halba)
1 stalk curry leaf
1 1/2 tbsps vegetable oil
50 ml (1/4 cup) low fat milk
1 tbsp tamarind + 50 ml (1/4 cup) hot water, mixed
1 tomato, sliced into 6 pieces
5 lady's fingers, sliced into 2 inch length
salt to taste

1. Heat oil.
2. Saute mustard and fenugreek seeds. Add curry leaf and blended paste. Fry until golden and fragrant.
3. Add curry powder mixture and stir fry until crisp.
4. Stir in tamarind juice and salt. Bring to boil.
5. Add fish and lady's fingers. Allow to cook.
6. Add tomato and cook for 5 minutes.
7. Stir in low fat milk, and bring to boil for 1 minute.
8. This dish can be served with rice or bread.

Coconut is replaced with low fat milk.

Beef Rendang (Sihat)

Ingredients:
600 g lean beef
1 tbsp skim milk,, mixed with 1/2 cup warm water
2 pcs dried tamarind
1/2 tsp salt
3 tbsps vegetable oil
200 ml (1 cup) water
20 g (4) turmeric leaves, sliced finely
1/2 cup toasted grated coconut (kerisik)

20 shallots
5 small pips garlic
5 cm ginger
5 cm galangal
2 stalks lemon grass
10 dried chillies, seeded and discard stem

6 ingredients above ground together

1. Heat oil and saute ground ingredients.
2. Add water and allow to simmer.
3. Add beef.
4. Add dried tamarind, and stir in skim milk.
5. Add kerisik and stir-fry until mixture becomes dry.
6. Add turmeric ;eaves, salt and sugar.

Coconut milk has been replaced with skim milk.

Serves 5

Chicken Kalio (Sihat)

Ingredients:
600 g (5 pcs) chicken drumstick, discard skin and fat
1/2 tsp salt
2/3 turmeric powder, mixed with 1 cup water
2 1/2 tbsps skim milk, mixed with 1 cup warm water
1 pc dried tamarind
1 turmeric leaf
2 potatoes, halved
100 g cauliflower, sliced
1 carrot, sliced
8 shallots + 3 medium size (30 g) red chillies + 5 bird's eye chillies, blended
120 g (4 stalks) lemon grass + 2 cm galangal, crushed

1. Mix chicken, potatoes, blended and cushd ingredients, and turmeric juice.
2. Simmer and bring to boil.
3. When chicken is half-cooked, add cauliflower, carrot, tamarind, turmeric leaf and salt. Finally, stir in skim milk.
4. When chicken is cooked, remove from heat.

Original recipe uses coconut milk.

Serves 5

Chicken Kalio (Sihat)

Ingredients:
600 g (5 pcs) chicken drumstick, discard skin and fat
1/2 tsp salt
2/3 turmeric powder, mixed with 1 cup water
2 1/2 tbsps skim milk, mixed with 1 cup warm water
1 pc dried tamarind
1 turmeric leaf
2 potatoes, halved
100 g cauliflower, sliced
1 carrot, sliced
8 shallots + 3 medium size (30 g) red chillies + 5 bird's eye chillies, blended
120 g (4 stalks) lemon grass + 2 cm galangal, crushed

1. Mix chicken, potatoes, blended and cushd ingredients, and turmeric juice.
2. Simmer and bring to boil.
3. When chicken is half-cooked, add cauliflower, carrot, tamarind, turmeric leaf and salt. Finally, stir in skim milk.
4. When chicken is cooked, remove from heat.

Original recipe uses coconut milk.

Serves

Chicken Tom Yam (Sihat)

Ingredients:
600 g (5 pcs) chicken drumstick, discard skin and fat
100 g, (2) stalks celery, sliced
100 g (2) cauliflowers, cut into small pieces
4 red tomatoes, quartered
100 g (1) carrot, julienned
3 limau purut leaves
5 limes, extract juice
1 big onions, cut lengthwise
600 ml (3 cups) water
1 tsp salt
3 stalks lemon grass + 3 cm galangal + 5 bird's eye chillies, crushed
2 red tomatoes, 1 big onion, 5 red chillies (seeded), 200 ml (1 cup) water, blended

1. Boil chicken with 3 cups water.
2. Add in lemon grass, galangal, bird's eye chillies, onion and red chillies.
3. When boiled, add carrot, cauliflower and celery.
4. Stir in lime juice.
5. Lastly, add tomato, limau purut leaves and salt. Serve hot.

Serves 5

Beef Fried with Oyster Sauce (Sihat)

Ingredients:
600 g lean beef
6 tbsps oyster sauce
2/3 tbsp pepper
1 tsp sugar
3 tbsps vegetable oil
200 ml (1 cup) water
6 cm ginger, sliced finely
15 shallots + 6 pips garlic, ground together

1. Heat oil in wok. Add ginger, pepper and ground ingredients.
2. Add water and allow to simmer.
3. Add oyster sauce.
4. Add beef and cook until gravy thickens.
5. Add onions and red chillies. Stir well and remove.

Serves 5

Beef Fried with Chilli (Sihat)

Ingredients:
600 g lean beef
3 tbsps vegetable oil
1/2 tsp salt
200 ml (1 cup) water
10 dried chillies + 12 shallots + 4 pips garlic, ground together

1. Heat oil and saute ground ingredients until crisp.
2. Add beef pieces and water.
3. Cook until mixture becomes dry.

Serves 5

Pizze (Sihat)

Ingredients:
(a) Pizza dough
200 g (2 cups) what flour
2 tsps instant yeast
1/2 tsp salt
1 tsp sugar
2 tbsps vegetable oil or olive oil
warm water for mixing

(b) tomato sauce
360 g (3) ripe tomatoes, chopped into large pieces.
60 g (3tbsps) tomato paste
1 big onion, chopped finely
2 tbsps brown sugar
1 tbsp vegetable oil
1 tsp oregano or basil

(c) topping
180 g chicken breast, discard skin and diced
100 g canned pineapple, discard juice and diced
50 g carrot, julienned (dikisar nipis)
120 g mozzarella cheese, grated coarsely

(1) pizza dough
1. Mix flour, yeast, salt, sugar and oil in a mixing bowl. Add suffiient warm water.
2. Knead mixture to form a soft and elastic dough.
3. Place dough in a greased tray, and place tray in a warm area for 40 minutes. The dough will expand to double in size.
4. Grease pizza mould.
5. Knead dough to a round shape with 2 cm thickness.
6. Place dough into greased mould. Leave for 10 minutes before adding topping.

Note: Diameter or mould should be 23 - 30 cm.

(2) sauce
1. Saute onion until soft. Add diced tomatoes and stir-fry until soft.
2. Add tomaato paste, oregano/basil and sugar. Cook over low heat for a few minutes until sauce thickens. Leave to cool.

(3) pizza
1. Spread tomato sauce on a pizza dough. Sprinkle toppings all over.
2. Cover topping with cheese and oregano.
3. Bake for 20 to 30 minutes at 200 degrees Celcius or until dough is crips and cheese turns brown.

Note:
Choices for topping depend on individual preference. As a guide, choose at least 2 to 3 types of toppings for each pizza. The making of the pizza finishes with spreads of mozarella cheese and a dash of oregano. Below are a few suggestions:

90 g sliced onion
200 g button mushroom, sliced finely
150 d cooked chicken meat, diced
200 g roasted nuts

Serves 6

Spaghetti with Meat Balls

Ingredients:
(a) Spaghetti
300 g spaghetti
1 litre (5 cups) water
5 g (1 tsp) vegetable oil

(b) Meat Ball
100 g lean beef, minced
100 g (6 slices) wholemeal breadcrumbs
1 egg
1 big onion, diced
3 pips garlic, chopped
1 tsp parsley
1 tsp ground pepper
salt to taste

(c) Spaghetti Sauce
750 g (5) ripe tomatoes, diced
2 big onions, diced
5 pips garlic, chopped
150 g (1/2 cup) tomato sauce
2 tbsps brown sugar
1 tsp oregano
1 tsp salt
2 tbsps vegetable oil
150 g cheese, diced
450 ml (2 1/2 cups) water
2 tsps ground black pepper

(a) spaghetti
1. Bring water to boil, add spaghetti and allow to cook for 20 minutes.
2. Drain and place under running water for a few seconds.
3. Mix with a little oil to prevent spaghetti from sticking.

(b) meat balls
1. Mix all ingredients. Shape into small balls.
2. Bake in oven at 170 degrees Celcius for 30 minutes or until cooked.

Note: Breadcrumbs can be made from bread pieces which are then toasted until crisp.

(c) spaghetti sauce
1. Saute onion and garlic. Stir for a few minutes.
2. Add tomatoes, tomarto sauce, brown sugar, salt, black pepper, oregano and water.
3. Bring to boil. When cooked, lower the hear. Add cheese and mix well.
4. Add meat balls to sauce.

Variation: Horsegram (legumes) and dhall can be used to prepare the meatballs instead.

Serves 5

Chinese Fried Rice (Sihat)

Ingredients:
600 g (6 cups) cooked white rice or brown rice
150 g (1/4 small size) cauliflower, sliced into florets
85 g (1/2 medium size) carrot, sliced round
150 g (6) french beans, sliced lengthwise
150 g (6) baby corns, sliced lengthwise
100 g (1/2 small size) cabbage, sliced lengthwise
300 g chicken breast, discard skin, diced and cooked
150 g prawns, discard head and shell
30 g (1) egg white
3 shallots, chopped
5 pips garlic, chopped
2 cm ginger, sliced
3 tbsps vegetable oil
2 tbsps soy sauce
2 tbsps oyster sauce
1/2 tsp ground pepper
1/2 tsp salt

1. Saute garlic, shallots and ginger.
2. Add chicken, prawns and vegetables. Stir-fry for 1 minute.
3. Add rice, soy sauce, oyster sauce, salt and pepper. Sir well.
4. Stir in egg white, and mix well with rice.

Note: To add more flavour to rice, chicken stock can be used to cook the rice. Brown rice uses more water to cook (1 cup of brown rice equals 3 cups or water)

Serves 5

Nasi Lemak (Sihat)

Ingredients:
(a) for rice
270 g (1 3/4 cups) rice
4 shallots, sliced
1 pip garlic, chopped
200 ml (1 cup) water
350 ml (1 3/4 cups) diluted coconut milk from 1/4 coconut
20 g (2) pandan leaves
1/2 tsp salt

(b) for sambal
20 dried chillies + 1 pip garlic + 4 shallots, blended with 250 ml (1 1/4 cups) water
1 big onion, sliced finely
1 tbsp tamarind, mixed with 60 ml (1/3 cup) water.
1/2 tsp salt
1 tbsp sugar
2 tbsp vegetable oil

(c) for anchovies and groundnuts
30 g anchovies, discard head and entrails
50 g groundnuts

(d) swamp cabbage (kangkung)
4 stalks swamp cabbage, cut
125 ml (3/4 cups) water

(e) accompaniments
1 egg, boiled
1 small size cucumber, cut into rings

Rice:
1. Wash rice.
2. Add water, diluted coconut milk, shallots, garlic, pandan leaves and salt.
3. Cook rice. (Cover with cloth to preserve fragrance of rice)

Sambal:
1. Saute blended ingredients until cooked or fragrant.
2. Add onion and mix.
3. Stir in tamarind juice. Mix and leave to boil.
4. Add sugar and salt. Remove.

Anchovies and groundnuts:
1. Clean anchovies and groundnuts.
2. Grill both in an oven at 170 degrees Celcius for 30 minutes or until crispy.

Kangkung:
1. Boil water. Add swamp cabbage and boil for one minute.
2. Remobe and drain.

Serves 5

Chicken Briyani Rice (Sihat)

Ingredients:
750 g chicken breast, discard skin, cut into 5 pcs
200 g (2) tomatoes, diced
270 g (3) big onions, sliced
500 ml (2 1/2 cups) water

Spices for chicken (A)
30 g (6 pips) garlic + 2 cm ginger + 60 g (4) red chillies, pounded finely
1 tsp black pepper
2 tsps chilli powder
1 tsp turmeric powder
1/2 tsp salt
1 tbsp coriander powder (ketumbar)
75 g (1/2) tub low fat yogurt

Spices (masala salt) (B)
12 g (2) cinnamon bark
3 g (3) cardamoms
5 cloves
1 tbsp cummin sees
1 tbsp fennel seeds

Ingredients above toasted (dibakar) and pounded finely

Spices (C)
1 stalk coriander leaves, chopped finely
1 stalk mint leaves, chopped finely
1 medium size lime, extract juice

Ingredients for rice
270 g (1 3/4 cups) 'Basmati' rice
650 ml (3 1/2 cups) water
2 tbsps vegetable oil
1 tsp yellow colouring
30 g (1 stalk) coriander leaves
20 g (1 stalk) turmeric leaves

Spices for rice (D)
4 shallots, chopped
2 pips garlic, chopped
1 tomato, chopped
2 cm ginger, sliced finely (optional)

Ingredients (E)
10 g (1) nutmed
12 g (2) cinnamon bark
3 cloces
1/4 tsp cummin seeds
1/4 tsb fennel seeds
2 bay leaves
1/2 tsp salt

Chicken:
1. Coat chicken pieces with spices (A). Marinate for at least 2 to 3 hours.
2. Add water and bring to boil.
3. Add tomatoes and onions.
4. Stir in spices (B) and lower heat.
5. Stir in spices (C) when gravy thickens and chicken is cooked.
6. Cook over low hear for a few minutes before removing. Serve with nasi briyani.

Rice:
1. Saute spices (D) until fragrant.
2. Add ingredients (E) and stir fry for a few minutes.
3. Add rice and stir well.
4. Add water and cover the pot. Leave to cook.
5. Stir in yellow colouring, coriander leaves and turmeric leaves into rice. Remove.

Note: For convenience, cook rice in an electric rice cooker. Cover the rice cooker with a piece of clean cloth to preserve the fragrance.

Servig suggestion: Serve hot with sliced onion and pickled green chillies with yogurt.

Serves 5

Chicken Rice (Sihat)

Ingredients:
(a) rice
270 g (a 3/4 cups) rice
1 tbsp vegetable oil
3 cups (600 ml) chicken stock
3 shallots, chopped
1 pip garlic, chopped
2 cm cinnamon bark
3 star anise
2 cardamom seeds
1 screwpine (pandan) leaf
2 cm ginger, sliced

(b) chicken
750 g chicken, discard skin and fat, cut into 5 pcs
2 litre (10 cups) water
2 shallots, sliced
1 pip garlic, sliced
2 cm ginger, sliced
1 1/2 tsps salt

Spiced to be mixed:
1 tsp fennel seeds (jintan manis)
1 tsp cummin seeds (jintan putih)
2 tbsps thick soy sauce
1 tsp black pepper

(c) soup
2 pips garlic, sliced
2 cm ginger, sliced
1/s tsp black pepper
2 stalks Chinese selery, finely sliced
1 litre (5 cups) chicken stock
1 tbsp vegetable oil

(d) chilli sauce
5 red chillies + 2 pips garlic, blended together
3 tbsos chilli sauce
1/2 tsp salt
1 tsp sugar

(e) accompaniments
sliced cucumber
sliced tomatoes

(1) rice
1. Stir fry shallots, garlic, ginger, cardamom seeds, cinnamon bark and star anise until fragrant.
2. Add rice and mix well. Add chicken stock. Stir.
3. Add pandan leaf. Leave to cook.

Note: To maintain the aroma of rice, cover rice cooker with cloth to avoid the steam from escaping. This way the rice will be more fragrant.

(2) chicken
Steam chicken with sliced shallots, garlic, ginger and salt. When cooked, retain stock for soup and cooking rice. Marinate chicken with spice mixture for at last 30 minutes.
2. Place chicken in a closed container and grill in oven at 150 degrees Celcius for 20 minutes until golden brown.
3. When cooked, turn off heat and leave chicken in oven.
4. Open the container cover and grill chicken for 5 more minutes in the oven.

(3) Soup
1. Saute garlic and ginger until golden brown.
2. Add chicken stock and black pepper. Leave to boil.
3. When ready, sprinkle sliced Chinese celery.

(4) Sauce
1. Add all ingredients and blend. Mix well.

Serves 5

Soy Sauce Chicken

Ingredients:
Chicken
Dark soy sauce
Thick soy sauce
Sugar

Garlic
Galangal (lengkuas)
Shallots

3 above blended

1. Season chicken with thick soy sauce and dark soy sauce (more thick) and sugar.
2. Saute blended ingredients until fragrant.
3. Add in chicken, adding water if sauce gets too thick.
4. Cook until chicken is fully cooked.

Fried Sayur Manis

Ingredients:
Sayur/cangkuk manis
garlic
anchovies
baby corn

1. Saute garlic and anchovies until frangrant.
2. Add baby corn. Fry until cooked.
3. Put in crushed sayur manis leaves.
4. Add oil and salt to taste (add less water and more oil to get the more 'slippery' feel)

Variation: Replace baby corn and anchovies with egg.

Fried Spinach

Ingredients:
Spinach
Anchovies
Garlic
Salt to taste

1. Saute garlic and anchovies until anchovies almost crispy.
2. Add in spinach, adding water if necessary.
3. Add salt to taste.

Variation: Spinach can be replaced by cucumber, adding more water and light soy sauce, and cooking longer until cucumber softens.

Kangkung Belacan

Ingredients:
Kangkung
Belacan
Dried shrimps (optional)
Garlic + shallots
Chilli

1. Saute garlic, shallots and chilli.
2. Add in belacan and water.
3. Fry kangkung, adding water and salt to taste.

Variations: Try using long beans, paku, bidin, eggplant and ladies finger. For ladies finger, asam gelugur or 3 tbsps of asam water to take away the 'mucus'. Dried shrimps can also be replaced by live prawns or squids. The belacan, garlic, shallots and chilli can be grounded together first.

Diced French Beans with Egg

Ingredients:
Diced French Beans
Egg
Salt to taste
Garlic

1. Saute garlic.
2. Fry beans, add water if needed.
3. Add in egg and stir together with beans.
4. Add salt to taste.

Cabbage with Egg and Prawns

Ingredients:
Cabbage, sliced into think pieces
Prawns
garlic
Shallots
egg

1. Saute garlic and shallots until fragrant. Add in prawns and fry for 1 - 2 minutes.
2. Fry egg, scrambled.Put aside.
3. Fry cabbage, adding water if needed. Once half cooked, mix in other ingredients. Add salt to taste.

Fried Soft Tauhu with Soy Bean Paste

Ingredients:
1 packet soft tauhu (cut into cubes)
Salted soy bean paste
garlic

1. Fry garlic with soy bean paste.
2. Add in tauhu and fry for a short while.

Serves 2

Steamed Fish with Salted Soy Bean

Ingredients:
1 pomfret (pek chio/bawal putih)
1 tbsp salted soy bean paste
2 cm ginger
garlic
chilli
mushroom

1. Fry ginger, garlic, chilli and mushroom until fragrant.
2. Add soy bean paste.
3. Remove and put onto fish. Steam until fish is cooked.

Serves 2

Chilli Tomato Prawns (Homemade version)

Ingredients:
Approximately 20 big prawns
Garlic
Shallots
3 big tomatoes
Chilli powder/dry chilli/fresh chilli

1. Saute shallots, chillies and garlic until fragrant.
2. Fry prawns for 1 - 2 minutes.
3. Add tomatoes and stir fry until concentrated, adding salt to taste.

Serves 2

Masak Merah Mutton (Sihat)

Ingredients:
600 g lean mutton
1 tsp salt
1/2 cup tomato sauce
3 tbsps vegetable oil
200 ml (1 cup) water

1 stalk lemon grass
2 cm galangal (lengkuas)
15 medium- size shallots
2 pips garlic
4 cm ginger
10 dried chillies (discard stem)

Ingredients above ground together

1. Heat oil and saute ground ingredients until fragrant.
2. Add mutton, tomato sauce, water and salt.
3. Cook until mixture becomes dry.

Serves 5

CODES

CODES:

tamarind - asam jawa
turmeric - kunyit
bunga lawang - star anise
cardamom - buah pelaga
cloves - bunga cengkih
cinnamon bark - kulit kayu manis
shallots - small onions
saute - tumis
galangal - lengkuas
yam bean - sengkuang
lemon grass - serai
fennel seeds - jintan manis
cummin seeds - jintan putih
screwpine - pandan
coriander - ketumbar

Mutton Curry (Sihat)

Ingredients:
600 g lean mutton
200 g (5) potatoes, quartered
35 g (3 1/2 tbsps) curry powder, mixed with 1/2 cup water
10 g (1 tbsp) skim milk, mixed with 1/2 cup warm water
2 g (2 pcs) dried tamarind
3 g (1/2 tsp) salt
25 g (3 tbsps) vegetable oil
800 ml (4 cups) water
Curry leaves

6 pips garlic + 6 cm ginger + 20 shallots ground together
3 cm cinnamon bark (kulit kayu manis) + 5 cloves (bunga cengkih) + 2 cardamom seeds (biji buah pelaga) + 1/2 star anise (bunga lawang) (to stir fry)

1. Stir fry ingredients for stir frying. (can include curry leaves)
2. Add ground ingredients and fry until fragrant.
3. Add 1 cup water
4. Add mutton, then stir in 3 cups water.
5. Add potatoes and allow to simmer. Stir in curry powder mixture, skim milk, dried tamarind and salt.

Coconut milk has been replaced with skim milk. Tamarind optional.

Serves 5

Cabbage Roll (Sihat)

Ingredients:
5 cabbage leaves, each the sice of a saucer
1 tbsp vegetable oil
2/3 cup soy bean protein powder, soaked in warm water for 20 minutes, drained
1 big onion. sliced
2 pips garlic
1/2 tsp turmeric powder
1/2 cup rice
2 pcs mushrooms, soaked and sliced thinly
2 tbdps bran
1/2 cup leafy greens, sliced finely (such as spinach, mustard leaf (sawi) or others)
2 tbsps french beans, sliced thinly
1 tbsp carrot, grater
4 rbsps tomato paste
1/2 tsp sugar
black pepper
20 g low fat mozarella or Cheddar cheese, grated
200 ml water (1 cup)
a little margarince for greasing tray

Sauce:
1/2 tbsp vegetable oil
5 shallots, sliced
1/2 tomato paste
2 bay leaves
1/2 cup water

Sauce:
1. Heat oil and saute shallots until golden brown.
2. Add rest of ingredients and leave to cook for 5 minutes. Remove.

Filling:
1. Blanch (boil) cabbage leaves until soft. Drain. Be careful not to tear leaves.
2. Heat oil in wok. Saute shallots and garlic. Add water, vegetable protein and turmeric powder. Leave for 15 minutes then turn off heat.
Add all the ingredients except for cheese and margarine. Mix well.
4. Arrange a cabbage leaf on an even surface. Fill with 3 tbsps filling and roll. Repeat for all.
5. Place all cabbage rolls on a tray greased with margarine.
6. Pour sauce over cabbage rolls.
7. Bake at 180 degrees Celcius or 350 degrees Farenheit for 35 minutes.
8. Remove and sprinkle with cheese. Bake for another 5 to 10 minutes.

Serve as a main dish with baked naan, capati or pita, or as a vegetable dish.

Serving suggestion: The vegetable choice for filling may be replaced with the family's favourites.

Serves 5.

Ginger Chicken (Sihat)

Ingredients:
5 pcs (600 g) chicken drumstick, discard skin and fat
10 g (1 tbsp) tamarind paste, mixed with 1/2 cup water
5 g (1 tsp) turmeric powder
5 g (1 tsp) pepper
3 g (1/2 tsp) salt

30 g (6 pips) garlic
125 g (2 medium size) big onions
30 g (6 cm) ginger

All 3 blended together

1. Marinate chicken with blended ingredients, turmeric poder, ginger and pepper for 15 minutes.
2. Place all ingredients in a pot, cover and cook 20 miuntes over low heat.
3. Add tamarind juice and cook until sauce thickens.

In this recipe, the chicken is cooked over low heat instead of deep fried to lower calory intake.

Serves 5

Chicken Bak Kut Teh (Sihat)

Ingredients:
600 g (5 pieces) chicken drumstick, discard skin & fat
150 g (3 pcs) soft soy beancurd (tauhu), cubed/ suun (beancurd)
100 g (1 medium size bulb) garlic (skin intact)
15 g (5 pcs) dried mushroom, soaked in 200 ml (1 cup) water and halved
17 g (1 packet) Bak Kut Teh herbs
25 g (2 tbsps) soy sauce
20 g (1 1/2 tbsps) thick soy sauce
5 g (1 tsp) oyster sauce
5 g (1 tsp) pepper
1000 ml (5 cups) water

1. Place garlic, Bak Kut Teh herbs, mushroom and water in pot.
2. Add 5 cups (1000 ml) water
3. Boil over low heat for 30 minutes.
4. Add chicken and beancurd.
5. Boil for 30 minutes over medium heat.
6. Lastly, stir in soy sauce, thick soy sauce, oyster sauce and pepper.

Serves 5

Ayam Masak Merah (KHB)

Ingredients:
1/2 chicken
1/2 teaspoon kunyit powder + 1/2 teaspoon salt mixed with chicken
1/2 bottle tomato sauce/ 1/2 cup tomato puree
1 red chilli, 1 green chilli, cut into half
7 - 10 dried chillies (soaked and blended)
salt and sugar to taste
5 shallots + 3 cloves garlic sliced
2 slices ginger
juice from 1/2 lime

1/2 teaspoon jintan manis
1/2 teaspoon jintan putih
2 biji pelaga
1 cm kulit kayu manis
2 kelopak bunga lawang (star anis)

5 above are bahan penumis

1. Fry chicken until golden brown.
2. Fry onions, garlic and ginger until golden brown.
3. Add in chilli and spices. Stir well until golden brown.
4. Pour in tomato sauce and chicken. Stir well and add salt and sugar to taste. Add water if too concentrated.

Serves 4

Ayam Masak Merah (Sihat)

Ingredients:
600 g (5 pcs) chicken drumstick, discard skin and fat, rub with 3 g (1/2) turmeric salt
170 g (1/2 medium size bottle) tomato sauce
150 ml (3/4 cup) water
10 ml (1 tbsp) vegetable oil
2 pips garlic, sliced
1 big onion, sliced
10 dried chillies, blended
2 cm ginger + 2 pips garlic, blended together

1. Roast/fry chicken until half-cooked.
2. Heat oil, fry sliced garlic and onion until golden.
3. Add dried chillies and fry until fragrant.
4. Add blended ginger and garlic.
5. Add water and tomato sauce.
6. Add chicken and mix well.

Serves 5

Grilled Fish with Yogurt (Sihat)

Ingredients:
500 g (5 medium size pcs) tenggiri/merah fish
20 g (2 tsps) chilli powder
5 g (1/2 tsp) turmeric powder
10 g (1 tsp) ground black pepper
10 g (1 tsp) fish curry powder

6 pips garlic
1 big onion
1 cm ginger (10 g)

blended finely

1/2 cup low fat yogurt
10 g (1tsp) tomato puree
5 g (1/2) lime
10 g (1 tbsp) vegetable oil
3 g (1 tsp) salt

1. Cut diagonal strips on fish and marinate with salt and lime juice for 1/2 hour.
2. Mix blended ingredients, yogurt, chilli powder, curry powder, tomato puree, turmeric powder and ground black pepper.
3. Marinate fish with 2/3 of yogurt mixture (from no. 2 above) for 1 hour.
4. Grill fish until golden brown on both sides. Baste (renjis) fish with remaining yogurt sauce from time to time.
5. Serve with vegetables and naan or rice.

Fish in Spicy Lemak Sauce (Sihat)

Ingredients:
500 g (5 medium size pcs) tenggiri/merah fish
6 pips garlic
8 shallots
2 stalks lemon grass
10 g bird's eye chillies (cili padi)

Ingredients above (except fish) blended together

50 ml (1/2 cup) low fat milk
10 g (3 pcs) dried tamarind (asam keping)
1/2 tsp tumeric powder (kunyit)
1 tumeric leaf
3 tomatoes, quartered
200 ml (1 cup) hot water
salt to taste

1. Place blended ingredients, dried tamarind and tumeric powder into hot water. Cook over moderate heat until boiled.
2. Add fish.
3. When fish is cooked, add tumeric leaf and tomatoes.
4. Finally, stir in low fat milk. Bring to boil, and remove from heat.
5. Serve with rice or putu mayam.

Coconut milk has been replaced with low fat milk to reduce cholesterol. Add the milk last so that the gravy does not become lumpy.

Serves 5

Fish in Oyster Sauce (Sihat)

Ingredients:
500 g (5 medium size pcs) tenggiri or kurau fish, marinated with ginger juice
80 g (1) big onion, sliced finely
50 g (2 1/2) ginger, sliced finely
40 g (6 pips) garlic, sliced finely
40 g (2 tbsps) oyster sauce
10 g (1 tbsp) light soy sauce
15 g (3 stalks) spring onions, sliced into 3 cm long
20 g ( stalks) leeks sliced into 3 cm length
10 g (1/2 tsp) sesame oil
15 g (1 1/2 tbsp) vegetable oil
100 ml (1/2 cup) hot water
salt to taste

1. Heat oil. Stir fry sliced ingredients until fragrant.
2. Stir in oyster and light soy sauces, mix well. Add hot water and bring to boil.
3. Add fish. Leave to simmer until fish is cooked.
4. Add spring onions, leeks and sesame oil.

The fish has not been pre-fried to lower the oil and caloric intake. For variety, grill or bake fish before cooking.

Serves 5

Lontong, Nasi Himpit and Peanut Sambal (Sihat)

Ingredients:
(a) Nasi Himpit
260g (2 packets) 'ketupat' rice
2 litre (10 cups water)
1 screwpine (pandan) leaf

(b) Lontong Gravy
400 ml (2 cups) diluted coconut milk from 1/4 coconut
400 ml (2 cups) low fat ot non fat milk
10 g fresh tumeric (kunyit), blended
70 g (2 stalks) lemon grass, crushed (serai)
75 g (5) red chillies, sliced finely
115 g (5) long beans, sliced diagonally
200 g (1 small size) carrot, sliced
100 g (1/4 small size) cabbage, cut into large pieces
150 g yam bean (sengkuang), cut finely
200 g (2 pcs) soft tauhu, cut into 8 pieces
50 g (2 small packets) suun (beancurd)
30 g dried soy beancake (tauhu) or tempe
6 g (1 teaspoon) salt
20g (2 tablespoons) vegetable oil
1 tumeric leaf

(c) Peanut Sambal
10 g (10) dried chillies
30 g (2) shallots (small onions)
5 g (1 pip/clove) garlic

(3 ingredients above blended with 125 ml (1/2 cup) water

75 g groundnuts, roasted and ground coarsely
30 g (2 tbsps) brown sugar
3 g (1/2 tsp) salt
15 ml (1tbsp) vegetable oil
200 ml (2 cups) water
25 g (1 tbsp) tamarind juice
2 cm galangal (lengkuas) and 1 stalk lemon grass, crushed

Nasi Himpit:
1. Boil water and pandan leaf.
2. Add packets of rice. Ensure that packets are covered with water. Add water if necessary
3. Leave to cook for 1 1/2 to 2 hours. Drain.

Lontong Gravy:
1. Saute (tumis) shallots, fresh tumeric and red chillies until fragrant.
2. Add all ingredients except coconut milk and milk. Stir well and bring to boil.
3. Lower heat. Add milk and diluted milk. Stir and remove from heat. (Milk to be added in after all ingredients are cooked, otherwise it would become lumpy if added in at an early stage).

Peanut sambal:
1. Saute shallots, garlic and dried chillies until fragrant. Stir well.
2. Add groudnut, brown sugar, salt and water. Leave to cook.
3. Add tamarind juice, galangal and lemon grass.
4. Cook until oil forms.

This is a healthier version. The original version uses fully coconut milk (more than 1/4 coconut).

Serves 5

French Beans with Tomato (KHB)

Ingredients:
1 packet of French beans
1 big onion cut into wedges
2 big tomatoes cut into wedges
2 cloves of garlic
2 small onions
150 g prawns (seasoned with salt, sugar and pepper)
1 teaspoon of cornflour + 1 tablespoon water

1. Fry small onions and garlic until brown.
2. Fry prawns for 2 - 3 minutes.
3. Add in big onions, beans and 4 tablespoon of water. Add in salt. Cover pan for a short while.
4. Put in tomatoes and cornflour.
5. Stir till concentrated.

Serves 4

Deep Fried Chicken (KHB)

Ingredients:
4 pieces chicken
1 clove garlic
1 cm ginger
2 pieces dried chilli (optional)
1/2 teaspoon salt
1 teaspoon light soya sauce
1 teaspoon sugar/honey
pepper

1. Season chicken with ground ginger, garlic and chilli and other ingredients for 20 - 30 minutes.
2. Deep fry chicken.

Serves 4

Sambal Tauhu (KHB)

Ingredients:
3 tauhu
1 big onion (cut into wedges)
1 medium spoonful of tamarind + 125 ml water (juiced)
1 serai
8 chillis (soaked)
6 small onions
1.2 cm square belacan
1 slice of ginger
(from serai to ginger, ground altogether)

1. Cut tauhu (probably the big hard yellow skin one) into squares or triangles. Put aside.
2. Fry sambal ingredients until aromatic.
3. Put in asam jawa (tamarind) juice , salt and sugar. Cook until sambal becomes concentrated.
4. Add in tauhu, big onions and stir.

Serves 2 - 3

Fried Diced Long Beans (KHB)

Ingredients:
8 stalks of long beans
1 hard tauhu
1 tablespoon of chopped/diced chai poh - soaked in water beforehand
150 g prawns (diced and seasonsed with sugar, salt and pepper) OR 1 tablespoon (30 g) dried shrimps
1 spoon of fried groundnuts (de-skinned)
2 small onions
1 clove garlic

1. Fry hard tauhu until yellow. Put aside.
2. Fry small and big onions until yellow. Put in prawns and fry for another 2 to 3 minutes.
3. Put in 'lobak asin' (chai poh), long beans and 2 tablespoons of water.
4. Fry all together.
5. Add in tauhu and fried groundnuts.

Prawns and groundnuts optional.

Serves 4