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.

Mandarin orange spinach salad

Ingredients:

- baby spinach 

- mandarin oranges

- almonds, toasted 

Dressing 

- Dijon mustard

- honey 

- English mustard

- vinegar 

- black pepper 

Topped with parmasean

Perfect as a bed for roasted meats