麻辣土豆丝

Cut potato to thin strips.  Put vinegar n sugar to let stand a while. 

Heat a little oil n garlic. Fry potato. 

Add seasoning packet. Add vinegar, pepper, sugar, salt, Chinese wine, dried chilli to taste. 

Can replace potato with anything actually. Lotus root, black fungus, cucumber etc. 

Grilled honey lemon chicken

Chicken thigh, deboned 

Marinate

Honey 

Salt

Pepper

Chinese wine 

Lemon juice 

Sesame oil 

Grill in preheated oven at 200 degrees Celsius for 18 mins. Let brown at the last part by turning on the fan. 

Grilled cod fish

Lemon juice and slices

Salt

Pepper

Dill

Olive oil

Grill 200 degrees Celsius for 20mins 

Grilled lemongrass chicken

Chicken thigh - deboned

Marinate 

Lemongrass paste or fresh chopped lemongrass 

Fish sauce 

Brown Sugar 

Chinese wine 

Pepper 

Olive oil or sesame oil 

Grill in preheated oven at 200 degrees Celsius for about 18mins until cooked (can poke with chopstick and juices run clear). Let it brown a little. 

Rest it for 5mins by wrapping in aluminum foil. 

With bone, grill for 18 mins then switch to fan for about 4mins to brown the top.

Prawn noodle soup

Prawns, deshelled (kept aside) 

Pork ribs 

Ginger 

Onions 

Garlic chopped

Whole garlic 

Chinese wine 

Brown sugar 

Pepper

Salt 

Kang Kong

Beansprouts

Fish cake 

Beehoon 

Hard boiled egg

Fried shallots

- fry prawn shells with garlic, onions and Chinese wine until fragrant

- add water and boil for an hour 

- drain prawns shells and boil broth with pork ribs and whole garlic and ginger. 

- Chinese wine, pepper, salt, brown sugar to taste 

- blanch Kang Kong, beehoon and fish cake. Cook hard boiled egg

- top with fried shallots  

Dad's version - more kick 

Long bean cabbage rice

- season chicken w soya sauce, pepper and sesame oil n flour 

- fry with ginger and garlic until 80% cooked, season 

- remove chicken pcs, leaving sauce 

- sautéed long bean (blanch first) n cabbage until 80% cooked 

- season 

- fry dried prawns 

- fry garlic 

- add pork (seasoned w sweet potato flour n sesame oil n soya sauce)

- add mushroom 

- season

- add washed n drained rice 

- season (3 cups = 1 tbsp salt)

- 1 cup rice 1.2 water = 3.5 cups water 

- transfer to rice cooker

- once water reduces add chicken, continue cooking

- when light jumps other side, put vege on top and cover until cooked 

- stir evenly w chopsticks and cover

For 15mins 

Penang Chai Buey

Ingredients : 

water 

Roasted Pig Trotter (Best if can use this) Or Roasted Duck, Shio Bak (I like to add lot of  them as I have strong taste bud)

Assam Poi and paste(More if you like it sour)

Dried Chilli (More if you like it spicy)

Chinese Mustard Greens (As much as you like, the more the best)

A few stalks of Lemongrass (Smashed)

Tomato

Salt to taste

p/s: I do not use salted vege bcos the meat itself give enough flavour.