Tom Yam Fried Mee Hon (Serving 2 - 3 person)

Ingredients:

1. 2 pcs Meehon (soak it till soft & drain it)
NOTE: IF THE MEEHON IN BIG PIECE ONE WILL DO.
2. 2 Eggs (beat and fried it in round shape) cut it.
3. 3 tom yam cubes & 1 tbs tom yam paste(dilute it in a small bowl with hot water)
4. Vegetable (as you like)
5. Fish paste or fish ball
6. A pinch of sugar
7. 1 tbs chopped garlic

Method:

Add 3tbs cooking oil in a wok in medium fire and add in the fish paste. Let it fry till half cook and toss in the chopped garlic fry again. Add the diluted tomyam in the wok, let it simmer for a while. Toss in the vegetable and meehon and fry it until the meehon soak with the the tomyam gravy. Serve after the meehon done.

Spaghetti in Soup

Ingredients:

1. Spaghetti (it can be either thin or thick)
2. Vegetable (depend what vegetable you like)
3. Meat (it can be pork, chicken or beef, depends)
4. Seafood (depends what seafood you like)
Note: Marinate the meat with soy sauce, sesame oil and some Chinese wine

For the soup base it can be chicken, herbs or anchovies (ikan bilis).

Method:

Sauteing the anchovies until golden brown if u using it as a soup base. Add water and let it boil for 1 hour in small fire.
For chicken or herbs pour in the water into the pot and let the water to boil and add in the chicken stock powder or herbs. It can be combine for both chicken and herbs. DO NOT add to much of the chicken stock powder if you combine both herbs and chicken it'll become salty if add too much of the powder.

After the soup almost done add in the meat,vegetable and seafood in the soup and lastly boil the spaghetti in a boiling water with a tbs of salt and some oil for 15mins.
Once the spaghetti done pour in the soup and serve it.

Potato Fried Eggs

Ingredients:

1. 1 Potato
2. 2 Eggs
3. A pinch of salt
4. 1tsp chicken stock powder
5. A pinch of pepper
6. Butter


Method:

Boil the potato until soft and peel the skin. Smash it till creamy and let it cold a while. Beat eggs and add in ingredients #3-#5. Mix the eggs and potato together. Pour in the butter in a frying pan. Pour the mixing into the frying pan and fry the eggs till cook. Serve it.

Capsicum Fried with Mixed Mushroom

Ingredients:

1. A packet of fresh Shitake Mushroom (clean & sliced thin)
2. 2 packet of fresh Enorki Mushroom (clean & divide it equally)
3. A packet of fresh White Button Mushroom (clean & sliced thin)
4. Capsicum (Green, red & yellow, clean & cut into small pieces)
5. 1 tbs of Chicken Stock powder
6. 1 tbs of chopped garlic
7. 1 scope of water

Method:

Heat up 3tbs cooking oil in a wok and pour in chopped garlic. After the garlic turn into light brown pour in all the mushrooms in the wok and stir it. To prevent the mushrooms from burn, add a scope of water into the wok and stir it. Lastly add in the chicken stock powder to taste.

Seafood Fried Rice

Ingredients:

1. Cooked rice
2. Seafood (prawns, clams, squids or any seafood you like)
Note: Cut all the seafood in 1" thick except the prawns
3. Garlic Butter
4. Egg
5. Some chicken stock powder for seasoning.


Method:

Melt the garlic butter in a wok with medium fire. Do not over heat the butter or else it'll burn. Pour in the seafood and stir fry it until done and add in the rice. Stir fry it. Add some chicken stock powder and stir fry it and lastly add in the egg and fry it till the egg cook. Serve it with Sambal Belacan....

Chicken with Local Basil Leafs (serving 2-3 person)

Ingredients:

1. 1/2 chicken (cut to few pieces)
2. 1 onion
3. 3 bundle basil leafs

Sauce for marinating
a. 5-6 tbs light soy sauce
b. 1 tbs dark soy sauce
c. 3 tbs Chinese wine (any type)

Method:

Heat up 3 tbs of oil in the wok in high fire and pour in the onion. After the onion turn color, add in the marinate chicken into the wok and fry it. Add some water to prevent the chicken become burn. Turn the fire to low fire and close the wok and let it seam for 5-8 minutes (or a bit later, depends on the chicken size). Once the gravy going to dry, pour in the basil leaf and stir till the leafs turn to dark green color. Serve it while still hot.

Creamy Tomatoes Soup (serving 3-4)

Ingredients:
1. 5 medium tomatoes (remove all the seeds & cubed)
2. 2 potatoes (any size, cubed)
3. 1 tsp chopped garlic
4. 2 rice bowl full cream milk
5. 5 tbs butter
6. 6-8 prawns (remove the shell)
7. 500ml water
8. 1 tbs chicken stock powder
9. A pinch of salt

Method

Melt the butter in the pot and add in the potatoes. Let it fry for few minutes and add in the tomatoes with the prawns. Fry again for few minutes and add water. Pour in the chicken stock powder and let it boil for a while. Let it cold for a while and pour into the blender and blend it till all the ingredients become liquid. Remove from the blender and pour it back into the pot. Boil it again. Lastly add in the milk and let it boil for few more minutes with small fire. Once the soup is boil, turn off the fire and serve.

Stew Pork With Hard Boiled Eggs

Ingredients:

1. Pork (with some fat, wash & cut in 2" thick)
2. Eggs (boiled and shelled, depends how many you want)
3. 1 stick of cinnamon (kayu manis) washed and break half
4. 2pcs star anise (bunga lawang)
5. 5pcs cardamon (palaga)
6. 6-8pcs cloves
7. 3 garlic with skin (washed clean)
8. A pinch white pepper
DO NOT OVER DOSED FOR ITEM #3,4,5 & 6. IT'LL BECOME BITTER IF OVER DOSE

Sauce:
a. 3tbs light soy sauce
b. 2tbs oyster sauce
c. 1tsp dark soy sauce
d. A cap of Chinese wine (any type)
*Dilute all the above items in half bowl of water*

Method:

Heat up the pot in medium fire and pour in the pork and fry it without oil. Let the fat shrunk so that the pork not that oil and fat. When the oil came out from the pork, pour in all the spices into the pot and stir for few minutes. Add in the diluted sauce into the pot and let it boil. Once the sauce boiling add in the hard boiled eggs in the pot and let it boil for 1.5-2hrs in small fire. If the sauce a bit salty or bitter add a tsp of sugar.

Kung Pao Fish Fillet

Ingredients:

1. Fish fillet (sliced)
2. Onion (cut 4 part)
3. 3" Young ginger (sliced thin)
4. Dried chilies (soaked and wash)
5. 1/2 stick of carrot (sliced)
6. Baby corn (cut 1" thick)
7. 2 Capsicum (cut)
8. A tsp chopped garlic

Sauce:

a. 2tbs Light soy sauce
b. 3tbs Vegetarian Oyster sauce
c. 1tbs sesame oil
d. 1tsp dark soy sauce
e. 1 bottle cap Chinese wine (any type)

Method:

Marinate fish fillet with a,b,c,d & e in a mixing bowl/plate. Preferably 24hrs and keep refrigerated. Heat up a wok in high fire with 5tbs of cooking oil. Pour #2 & 8 first in the wok and fry it till it turn light golden brown. After the onion and garlic turn into light golden brown, pour the rest ingredients in the wok and stir fry it. Lastly pour in the marinated fish fillet into the wok. If the fillet looks a bit dry add some water. DO NOT stir it hard cause it'll become minced if stir it hard. Let it seamier for 3mins and serve.

Stir Fry Fish Filet with Ginger & Spring Onion

Ingredients:

1. A packet fish fillet (sliced) ~ depends how thick you want
2. 6" ginger (cut half and sliced thin)
3. A bundle of spring onion (cut 2 - 3" long)
4. A pinch of salt
5. 2tbs ground white pepper
6. 4tbs oyster sauce
7. A cap full of Chinese wine (any type)
8. A tsp chopped garlic

Method:

Marinate the fillet with salt and pepper and set a side for few hours (keep refrigerated). Dilute the oyster sauce with 4-5 tbs of water and add Chinese wine.
Heat up the wok with 5 tbs cooking oil in medium fire and pour in chopped garlic. Add in ginger after the chopped garlic turn to light golden brown, and stir fry the ginger. Pour in the fillet fish and stir fry it for few minutes and add in the mixed sauce. Lastly add in the spring onion in the wok and stir fry till the spring onion become soft.

Stir Fry Kung Pao Chicken (serving 3-4 person)

Ingredients:

1. 2 boneless chicken drumstick (cut into cube)
2. Dried chilies (wash and soaked with hot water for few minutes and drain it.)
3. 4-6" of young ginger (sliced thin)
4. 2 onions (sliced thin)
5. 1 tbs chopped garlic
6. 5 tbs light soy sauce
7. 3 tbs oyster sauce
8. A tsp dark soy sauce
9. 2 tbs sesame oil.


Method:

Mix the boneless drumstick with ingredients 6-9 in a bowl. Do not add pepper, it will make the chicken more spicy. Let the drumstick marinate for a day, keep in fridge.
Heat up a frying pan with 8 tbs of oil in high fire. Pour ingredients 2-5 and stir fry it till it turn light brown and add in the drumstick and stir fry it. Add some water and let it seamier for 5 minutes. Keep stir it or else it'll stick on the pan. Serve it when the drumstick is done.

Chicken Chop (serving 2)

Ingredients:

a. 2 boneless chicken drumstick
b. Broccoli, carrot (to garnish)cut and boiled
c. 5 tbs of oyster sauce
d. 2 tbs of light soy sauce
e. 1 tbs of sesame oil.
f. a sauce plate of Chinese wine (any type)
g. some honey
h. a pinch of 5 spices powder

Method:

Mix all the ingredients except b,c,e and g. Dilute ingredients c & g in 10 tbs of water and pour it in the mixing and mix well, finally add in the sesame oil to lock the taste in the drumstick. Make sure the drumstick have holes. To make the holes, use a fork. Let it marinate it for a day, keep refrigerated.

Heat 3 tbs of cooking oil/butter/sesame oil in a pan with low fire. Put in the boneless drumstick with the skin facing down and let it grill for few minutes. After the chicken skin turn to brown color pour in the remaining sauce in the pan and let it cook for few minutes and flip the drumstick. Garnish the plate with broccoli and carrot and serve the drumstick.

Noodle Soup with Enorki Mushroom & Beef

Ingredients:

1. Dried Laksa Noodle (soak for 3-4hrs and boil it in hot water for 5-10mins)
2. A packet of Enorki Mushroom (clean and drained)
3. 280g Beef
4. Vegetable (any type)

Ingredients to marinate the beef)

a. 5 tbs light soy sauce
b. 2 tsp ground pepper
c. 3 tsp wine (any type, can be Chinese wine or liquor)
d. egg
f. sesame oil.

Method:

Mix beef with ingredients a-f in a mixing bowl or plate and let it marinate for few hours to 24hrs, keep refrigerated. Heat up a frying pan with 2 tbs of oil and pour partial of the beef and stir fried till medium rare and set a side.

Soup:

Prepare a pot of boiling water, add a tbs of chicken stock or 1 chicken cube. Add enorki mushroom and let it boil for few minutes. Add vegetable and lastly pour in the remaining beef in the pot.

Scope the noodle in a bowl, add in the stir fried beef in the bowl. Pour the soup in the bowl and serve.

Tom Yam (8-10 Serving)

Ingredients:

1. A packet Laksa noodle (dried or fresh)
NOTE: IF YOU USE DRIED LAKSA NOODLE SOAK IT IN COLD WATER IN 3-4HRS TIME BETTER SOAK IT DAY BEFORE AND BOIL IT IN BOILING WATER FOR 5-10MINS. FOR FRESH NOODLE, JUST NEED TO BOIL IT IN BOILING WATER FOR 2 MINUTES

2. 6 cubes of tom yam
3. 3 tbs tom yam paste
4. 3 sticks of lemon grass (smashed)
5. 6-8 pcs lime leaves (tear it so that the fragrance are out)
6. 2 tomatoes (cut to 4 pcs)
7. 2 stick of carrots (sliced)
8. Seafood (can be any seafood)
9. Broccoli (cut)
10. Shrimp paste
11. 3 litre of water


Method:

Heat up a pot with a tbs of oil and mix ingredients # 2 & 3 and stir it in medium fire for 1 minute. Add ingredients # 4 & 5 and stir again till the leaves turn to dark green and pour in ingredients # 6 & 7. Stir it and add 3 litre of water and let it boil for 2 hours in low fire.

When the tom yam soup is done, add in the seafoods and broccoli in the pot and let it boil for 5mins in low fire. Scope the noodle in a bowl add a tsp of shrimp before serving and pour in the tom yam in the bowl and serve.

Bak Kut Teh (BKT) 4-5 serving

Ingredients:

1. BKT Herbs (2 packet from Hypermarket or Chinese Herbs Shop)
2. Dried Longan
3. 1 rice bowl of light soy sauce
4. A tbs of dark soy sauce (to darken the soup)
5. 3 layer pork (1st layer fat, 2ND layer thin)
6. Pork Intestine (optional)(make sure it clean or else it have some smell in it. (best way buy that it already clean by the seller or u can clean it with lime juice)
7. Pork ribs
8. Mushroom (soaked and remain the soaking water)
9. Garlic

Method:

Boil #5,6,7 in hot water (to clear all the dirty scamps that stick on the meat)for 3 minutes. Remove and put a side, pour away the water. Fill in the water (depends how big is the pot) and the remaining mushroom water in a pot and heat it up. Pour all herbs and the sauces in the boiling water and lastly add the boiled meat in the pot. Let it boil for 2 1/2 hours in low fire. After 2 1/2 hours take out the meat and intestine (to avoid the meat become soft). Poke the meat with fork or chopstick to know whether the meat is cook. If the fork or chopstick can't poke in means it not done yet. Let it boil for another 30-45mins. After that take out and cut it in small pieces and serve it.

Chicken Rice (3-4 serving)

Ingredients:

1. 3 Chicken thigh, cut small pieces (can be replace with any part of the chicken)
NOTE: IF THE CHICKEN HAVE SOME FAT ON IT CUT IT AND REMAIN SOME OF IT (ONE OR TWO WILL DO).
2. 5 dried mushroom (soak and sliced thin and remain the soaking water)
3. Blended ginger ( a sauce plate will do)
4. 1 Chinese sausage (sliced thin, remember to remove the skin before slicing it)
5. Oyster sauce & light soy sauce (estimate on your own taste)
6. 5 tbs Chinese wine (any type)
7. Sesame oil
8. 1 tbs Dark soy sauce
9. A bowl of Rice, normal bowl rice (wash and drain it dry)


Marinate the chicken:

Mix all the above ingredients except rice in a container (so the sauce don't spill out and the fragrance keep in the chicken)and let it marinate for 24hrs. Keep it refrigerated.


Method:

Heat up the rice cooker power and let it heat for a while before adding the chicken fat in it. Stir the chicken fat till the oil come out, pour the rice in the cooker and stir again. Pour the marinated chicken in the cooker and stir again and finally add the soaked mushroom water in the cooker. If the soaked mushroom water are ain't enough, add some water. DO NOT add too much water or else the rice will be extremely soft. If the soaked mushroom water is 250ml, add a soup scope of water will do. Let it cook in the cooker till the rice and chicken are done.

Steak

Ingredients:

1. Beef steak of course (can buy it in hypermarket/supermarket)
2. Potatoes, peeled and cubed ( 2 will do, each have 1)
3. Carrots , peeled and sliced
4. Broccoli , cut
5. Garlic butter (to fry the beef)

Sauces to marinate the beef:

a. ground pepper
b. 4 tbs soya sauce
c. 1 bottle cap of chinese wine (siew heng jiu)
d. 1 tbs sesame oil
f. a pinch of thyme herb (can buy it in hypermarket in bottle)

Method:

Beef
Use a fork to make hole in #1 so that the sauce absorb
Mix a in #1 both side, then insert b,c & d. Mix it well and finally insert f (both side). Let it marinate for 24-48hrs. When marinating the meat put inside a container so that the sauce will absorb. After few hours turn the meat so that the sauce mixed well at both side.

Mashed Potatoes

Boil a pot of water to make the potatoes, carrots and broccoli soft. remove carrots and broccoli keep the potatoes boiling for 15mins. Keep a small bowl the remaining boiling water. Use fork to mash the potatoes. Heat the pot with 3tbs of garlic butter, add remaining boiling water into the pot, later add the potatoes and a pinch of salt to taste. Keep stir it or else bottom will burn. Boil it till the water dry and serve. Use low fire.

Beef

Heat the pan with garlic butter. Do no heat it with high fire the garlic butter will burn. Use low fire. Put the meat to pan fry it till it turned other color. Depends how cooked you want it to be and serve.

Lamb Chop (serving 2 person)

Ingredients:

4 pcs lamb shoulder
Broccoli (wash, cut and boil it in water with salt and oil)
Capsicum (boil or BBQ it in a fry pan without any oil, cover it when you BBQ it for 3-5mins in low fire)
Potatoes (optional) You can make it as chip or mashed potato.

Marinating the lamb shoulder

1. 5 tbs Light soy sauce
2. Bottle mix herbs (can be bought at hypermarket)
3. 2 tbs sesame oil
4. 3 tbs of Chinese wine (any type)
5. 3 tbs of red wine
6. 2 tsp ground pepper/ black pepper

Preparing the lamb chop

Mix #1,4 and 6 in a mixing bowl or plate. Insert the lamb should in the mixing bowl or plate and mix the lamb shoulder so that all the meat has the sauce to taste. Add #3 and mix again. Lastly add #2 on the lamb shoulder (front and back) and let it marinate for few hours to a day. Keep it refrigerator.

Preparing the Lamb Chop

1. Heat up the pan/wok
2. Add a tsp of oil/ butter or no oil at all if the lamb shoulder has fat on it
3. Pan fry it (depends on how well the meat you want)
4. Add #5 in the pan/wok and let it fry for a minute.
5. Serve and garnish it with the capsicum, broccoli and chips.

Kerabu (served 2-3 person)

Ingrediants:

1. Vermicelli 400g wash & boiled. Drained it
2. 2-3 Lemon grass, sliced thin (depends on the size)
3. 5 Lime leafs sliced thin
4. 12pcs of Shrimps, wash clean and steam it, let it cold and removed the shell and
slice it to 2-3 pcs.
5. 5 Chili padi chopped

Sauce ingredients:

a. 1. cup of lime juice
b. 4 tbs of fish sauce
c. 2 tsp chicken stock powder
d. 3 tbs sesame oil
e. 1 tsp sugar

Mixing:

Mix a,b,c,d & e in a bowl. Add ingredients #2,3 & 4 in the mixing bowl. Put in ingredient #1 in the mixing bowl. Mixed it well. Lastly put the sliced shrimps in the mixing bowl and mix it well. Put in fridge and let it marinate for a day and serve.