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Go back to Dish With Vivienbest temperature for mixing dough: 24 till 25.5 C
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toast nut(Pecan/walnut/pistachio/macadamia/sunflower seed/pumpkin seed): 135C for 7 min, then leave in oven overnight to cool.
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toast cashew/almond: 160C(too high, try 135) for 15 minutes, check&stir at 10th min. OR 175C for 10-12min(shake halfway)
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Toast roast peanut 175C 15-20min, stir once
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best temperature for roast vege: 220 Celcius (around 218 till 230C, min 200C). olive oil, salt, pepper, optional(thyme,oregano) bell pepper, cherry tomatoes, potato(put in first), zuchini, carrot, onion, sweet potato. Roast 30-45 mins
215C breville 30 mins a bit burnt, next time try 205C
- Temperature to roast eggplant 230C
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heat up stale baguetterun the outside of WHOLE baguette through water quickly, 232C for 5-7 min
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roast sweet potato 200C 20-25min
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bake nugget(190): 15minute
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Frozen cookie: online recommend 140-160C, add >2-3 minutes to baking time
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foiled garlic bread: 180C for 15min
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best temperature for scone: minimum 204 Celcius
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salt for soaking clam in fridge:2.7% salt with distilled water, water level should b around clam mouth
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Best buttermilk substitute (for pancake)
3 part Regular yogurt + 1 part water
1 part Greek yogurt + 2 part milk (slight better)
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roast chicken: 2.3kg to 2.7kg (2.3kg the best), some used 1.6kg
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1 cup grated carrot=100g
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everything bagel seasoningWhisk together 1 TBS of poppy seeds, 1 TBS sesame seeds, 1 1/2 tsp dried minced onion, 1 1/2 tsp dried garlic flakes and 1 tsp coarse or flaky sea salt.
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Rempah 4 sekawan: buah pelaga, star anise, cloves, cinnamon
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Stovetop rice
1 cup jasmine rice 1.5 cup water (basmati need 1.75 to 2 cup water)
Boil, cover slow 15-20mins
Off fire, leave covered for 10min
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rice (1 cup rice=180g; 1 cup water=210g)300g rice(dry) + 700g water, ie 2 times in volumn or 1.63 times by weight.
Khind by weight (water / rice):
1.17(Washed-and-drained nasi lemak, ok bordering uncooked, need a bit more water)
or some 1.25
or 1.33 times(basmathiSoaked2hrs onlyl
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cook spaghetti without draining250g spaghetti to be boiled in 1.25L+2.2tsp fine salt (if you can keep stirring) to 1.87L water+3.31tsp salt,
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meehoon: 70g per pax is enough for onn&i,75g for bigEater!VeryFull(min60g/max80gPerPax) can add in two third glass noodle
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spaghetti up to 115g per pax; fresh pasta up to 150g per pax
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porridge: 80g per pax for big eater; 150g dry peanut for 2 times porridge for 3 pax
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fried rice: white rice: 95g rice per pax (105g too much)
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for half cup sushi rice (rinsed/drained)2 tsp vinegar, 1.25 tsp granulated sugar, half tsp kosher salt
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hard boiled eggs: 9-11 mins(10min is good, then cooled in ice), salted egg: 15 minutes
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1 tsp salt = 6g
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1 tsp baking powder = 4g
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1 stick butter (113g) has 8 Tablespoon; 1 Tablespoon butter ~ 14/15g
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mascarpone227g full fat cream cheese
57g whipping cream
14g - 30g softened unsalted butter,
whip until it’s just blended. equivalent of around 284g mascarpone for tiramisu
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sterilize Banetton bread basketbrush it, then sterilize 225F(107C) for 15mins.
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1 cup AP flour = 120g
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self raising flour: 200g flour + 2.25 tsp (some 2.5 tsp, some 2.3 tsp) baking powder+0.4 tsp fine salt
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cake flour: 1 cup AP flour, replace 2 TBSP with cornstarch
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1 package yeast = 2.25 tsp = 7g
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preferment dough = yeast is 1% of flour, water is 58%(MIB)-65% of flour. preferment flour is 25% of flour of total flour of recipe
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Tangzhong=1part flour, 5 part water (by weight);5-10% of flour of recipe; need to change recipe so that hydration is 75%
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preferment dough(3 100g portion) 200g bread flour+116g water+0.6tsp yeast. Each portion use to mix with recipe which has another 200g flour
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banana cake must put baking soda, else very pale
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pickle juicesome say dont marinate pork/chicken more than 2-3 hours, else it break down too much
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Bean sprout, small teapot 500ml volumn
50g green bean
Soak overnight
Last soak of every rinse (700ml water + half tsp Epsom salt)
Rinse at least 4 times a day
Harvest at 3/4 days
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pan size conversionArea of square/rectangle pans:
6 x 6 = 36 square inches
7 x 7 = 49 square inches
8 x 8 = 64 square inches
9 x 9 = 81 square inches
9 x 13 = 117 square inches
13 x 18 (half-sheet pan) = 1510cm2/234 S.I.
Quarter sheet pan (800cm2/124S.I.)
Area of round pans:
5 inch = 20 square inches
6 inch = 29 square inches
7 inch = 39 square inches
8 inch = 50 square inches
9 inch = 64 square inches
10 inch = 79 square inches
12 inch = 113 square inches
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steamed fish with sliced ginger+salt(high heat, 350g fish tail 12min) check at 10 min
boil below, pour over fish, top with scallion & cilantro
2 TBSP shallot + shallot oil(optional saute white part of 1 scallion with julienned 1 inch ginger)
4 TBSP soy sauce
2 TBSP shaoXing wine
2 TBSP water
quarter tsp sesame oil
3 dash white pepper
1 TBSP rock sugar
Optional: 1 TBSP wolfberry+6 sliced red date
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Soup
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Vege in anchovy soupsalted egg, century egg, 4 garlic, red date, 50g anchovy, spare rib, watercress
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ABC soup with corn,carrot,onion,tomato, beetroot, red datebittergourd,rib,winter melon,wolfberry
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Pig stomach soup
100-150g peanut + 300g pork bone
1 radish + carrot
1 TBSP white peppercorn
few slices old ginger + 10 red date
half tsp salt
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Black bean soup
150g black bean(soak 1 hr and discard water)
300g pork rib
1.8L water + optional 3 slice ginger
10 red dates
6-8 dried scallop
1 dried cuttlefish or 200g fun2 kok
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Vegetable stock
2 heads garlic, peel and lightly chopped
2L water
Boil for 1hr or so
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Watercress soup with spare rib
300g rib
200g watercress
20 red dates
2.5L water
Boil 2 hours
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Tom Yam Soup, baked tofuprawn, squid, clam, tomato, chilli padi, serai, feng1 gam1 leaf, onion, lime juice, tom yam paste,ginger,bok choy, coriander leaf, garlic
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Coconut water soup
1L water
2L coconut water
3 medium yellow onion
4 medium russet
2 medium carrot
2 medium tomato
1 tsp white peppercorn
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Apple dried fig soup1 Red apples (+1 snow pear optional)
1 chicken carcas
4 dried fig fruits
7 red dates (+5g goji berry)
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Cucumber/bittergourd egg souplots of oil, heat till smoking hot, fry 2/3 egg, add cut cucumber (seed removed), add anchovy stock, throw fresh mince garlic at the end, white pepper
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chicken wine soup

fry bentong ginger julienned in 1 tsp sesame oil, add garlic
add chicken, 10 pcs mushroom
add wine, salt, pepper		Half chicken (or 600g chicken thigh), marinate in soy sauce and white pepper for 30 minutes
200g bentong ginger, chopped with skin + some mince garlic
1 Tablespoon sesame oil
375g rice wine
100g water
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miso soupmushroom, lettuce, fishball, tofu 1 Tablespoon miso paste sesame oil pepper, spring onion
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Salmon bone soup1) Wash and dry 600g salmon bone and head
2) Oil, 8 slice ginger, salt, fry the salmon till crunchy light brown
3) Add hot boiling water
4) Chinese mushroom, white pepper corn
5) Add tofu, daikon slice, shaoxing wine, sugar + salt, 1 bird eye chili
6) Spring onion/coriander
optional: 4 TBSP miso / 80g
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seaweed soup1 tomato (sliced thinly)
few piece of seaweed (torn into small piece)
1 egg
salt
shallot oil
white pepper
scallion/cilantro
optional: some miso paste
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Seaweed meatball soup
Ingredients
200 gm minced meat
A handful of seaweed
Chopped carrots
1 sprig coriander leaves – chopped
2-3 water chestnuts – peeled and finely chopped
Chicken bones or fish bones to make stock
Some chopped tong chye
750 ml water
Salt and pepper to taste		½ tsp salt
¼ tsp sugar
½ tsp pepper
1 tsp light soy sauce
1 tsp sesame oil
1 ½ tbsp cornstarch
1. Bring water to boil in a soup pot, add in fish bones or chicken bones. Boil until the sweetness of the bones is infused in the soup. Discard the bones and strain if necessary.
2. In a mixing bowl, combine the meatball ingredients and seasoning. Mix well into a sticky paste. Shape into'ping pong' size meatballs.
3. Drop meatballs into boiling pot, lower heat and simmer until meatballs are cooked and soup liquid is clear. Season soup with some salt and pepper.
4. To serve, add in some chopped preserved vegetables [tong chye] and Chinese celery [kin chye].
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vegetarian lotus root soup600g lotus root
300g carrot
120g peanut
10 pc shitake mushroom
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roastHalved(skin-on)Pumpkin,cutsideDown! 180celciusFor50mins,scoopIntoGlassContainerFreezeForLaterUsepumpkin puree, 205-220 celcius 30-45 mins
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Pumpkin soup, add potato for more velvety feel1/4 onion (don't use purple onion which is pungent)
1 tsp oil
300g pumpkin
100g carrot
720g water
quarter teaspoon curry powder
40g cream
salt & pepper
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Mushroom soup,optional 4 cloves minced garlic, <half tsp dried thyme
Some butter
340g - 425 gram mushrooms - any mix(white button and portabella mushroom)
1 yellow onion, one recipe 113g
2 cup broth(boil 1 garlic for 2 hours) + optional 200g potato for thicker
1 cup white wine (can use broth or water/sherry no sugar type)
1 cup heavy cream - okay to keep soup light and use milk or leave out cream altogether(got dairy taste better)
Salt and pepper to taste.		Melt some butter, make onion translucent, add to stock, then caramelize mushroom
Simmer till mushrooms and onions are extra soft.
After soup is cooled, blend in food processor
Add blended soup to a pot, add in cream
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New England clam chowder
12 jumbo clam, boiled, strain clam broth
1 TBSP butter
2 slices bacon, diced
3/4 cup yellow onion, chopped
2 cups potatoes, cubed
60g white wine
2 sprigs thyme
1 bay leaf
1 cup whipped cream
Black pepper

Fry bacon in butter till brown, remove
Fry onion till soft, not brown
Add potato & wine, till potato start soft, 5-10 minutes
Add thyme, bay leaf & clam broth, simmer till potato fork tender, 10-15 minutes
Add cream, bacon & clamtill hot, DO NOT boil
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Cauliflower soup
1 cauliflower about 750g(tossed a bit olive oil, roast 218C for 25-35 mins)
(Optional:0.45 portion of potato(compare with cauli)
2 shallot/quarter onion
2 TBSP minced garlic
0.4 tsp Dijon mustard
1 tsp salt
Half tsp onion powder, black pepper
pinch nutmeg
900g vegetables broth (replaced 160g with milk)
3 TBSP butter
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French onion soup
900g onion, peeled and cut into half, then cut side down, sliced into half inch strip
24g olive oil
23g butter
0.6 tsp salt
25g cooking Sherry
1.2 tsp beef cube
1.2 tsp worcestshire sauce
0.6 tsp minced garlic
0.6 tsp black pepper
136g shredded swiss/Gouda cheese
4 slice french bread

1kg boiling water		Oil+butter, add onion & salt, stirring frequently for 1 hour, reduce heat if too brown
Add sherry, beef cube, worceshire, garlic, black pepper, for 10 minutes
Divide into 4 oven proof bowl on baking sheet, add 250g water to each bowl
Toast bread and put on top of the soup, put cheese on top of bread, bake just till cheese melt
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French Onion Soup
6 large yellow onions, sliced thinly
1 cup heavy cream/167g milk + 83g butter
2 tablespoons unsalted butter
1 teaspoon salt
2 cups dry white wine
2 quarts chicken stock
5 ounces Gruyere cheese, grated (a cheddar would work, too)
4 slices of hole-y, country bread		In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don't go overboard: you don't want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine. Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed. Preheat the oven to 400°F. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes.
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Thick Tomato Soup, blend in blender
57g butter (or 2 TBSP)
230g yellow onion(or 2 large shallot=1/4 cup)
400g canned whole tomato, crushed
2 tsp brown sugar
1.5-3 TBSP tomato paste(or 1.5 tsp)
1 TBSP flour
475g chicken stock
30g cream (can up to >60g)
1/2 tsp salt
black pepper
Pinch of allspice
Optional:
230g diced carrot (optional)
1.5 tsp lime juice
Pinch of nutmeg+quarter tsp thyme
80g shallot minced
7g basil chifonate, half bay leaf
1 TBSP brandy/sherry
Half tsp minced garlic, add after onion		• 230 celcius, spread drained canned tomato in single layer, sprinkle brown sugar, till water evaporate, and tomato begin to color(just a hint), about 30 mins
* Melt butter till foaming, add carrot(optional) & shallot, tomato paste & all spice, till shallot soften, 7-10 mins
* Add flour, 30 seconds
* Add tomato juice, chicken stock
* add roasted tomato
* simmer about 10 mins
* If too acidic, add 1/8 tsp baking soda
* Cool till no steam, then blend with immersion blender
* Stir in cream(30g), salt & pepper
* Stir in basil
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Ratatouille
1 medium or 2 small eggplant, half inch dice
4 TBSP olive oil
2 medium onion, half inch dice
4-6 garlic cloves, minced
Half bunch basil leaf, chopped
1 pinch chili flake
2 bell pepper, half inch dice
3 medium zuchinni, half inch dice
3 medium ripe tomato, half inch dice		Toss eggplant in 1 tsp salt, set over colander to drain in 20 minutes
- 2 TBSP oil, dry the eggplant, pan fry till golden, set aside
- 2 TBSP oil, onion, cook 7 mins till translucent, add cili flake, garlic, salt
- cook 2 mins, then add bell pepper, cook few mins, add zuchini, cook few minutes, add tomato
- cook 10 minutes, add eggplant, cook another 10-15 mins until all vege are soft
- stir in chopped basil and salt
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Minestrone soup/meditaranean tomato soup
2 tablespoons olive oil
3/4 cup onion diced (1 medium yellow onion)
1/2 cup celery sliced (optional)
1/2 cup carrots peeled, quartered and sliced
1 zucchini/leek halved and sliced(optional)
2 teaspoons minced garlic
salt and black pepper to taste (at least .5 tsp salt)
1 14 ounce can diced tomatoes
4 cups vegetable broth (chickpea broth)
1/4 cup tomato paste (or another canned tomato)
2 teaspoons Italian seasoning or fresh basil (equal amt of oregano and basil)
1 15 ounce can small white beans drained and RINSED
2 cups baby spinach leaves or kale (70g-140g)
Optional:
1 cup small shell pasta to 1 cup (105g)
1 TBSP lime juice(stir in juice fr half lemon at end)
25g parmesan
60g white wine / optional 120g cream		1. olive oil in a large pot, add the onion, celery, carrots and zucchini, cook till tender, 3-5 minutes.
2. Add the garlic and cook for 30 seconds.
3. Add salt and pepper
4. Add the tomatoes, vegetable broth, tomato paste and Italian seasoning
5. Add white beans, kidney beans, green beans
6. Simmer for 10-15 minutes or until pasta and vege are tender
7. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
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Mamak lentil soup
Fry below: add into soften lentil mixture
1 purple onion/half yellow sliced thinly
1 tbsp ghee
2 shallot(s) chopped, optional
1 tsp grated ginger
1 garlic clove sliced thinly
<half tsp mustard seed
2 curry leaves stalk(s)

Boil below
100g lentil, soak 1 hr if yellow
1 cinnamon stick
half tsp turmeric powder
half tsp cili powder, else tempered 1/2 Dcili
1 tomato
<1 carrot
1 potato
1 green cili
1 1⁄2 l water, at least 750g
1 tsp salt

Optional:
Cilantro
2 TBSP Assam jawa		1) cover lentil with water and add tomato, turmeric, cinnamon stick, and red chile powder and boil, skim any froth, cook till lentils are soft and cooked through and thick
2) optional: add in Vege(potato/carrot/tomato etc)
3) Prepare the tempering. In a small frying pan, heat the ghee.
4) Add the cumin seeds allow to splutter, add the sliced garlic, and when it turns slightly brown, add the red chile and curry leaves, do not let the garlic too brown
5) Immediately pour this over the cooked lentils and garnish with assam, cilantro leaves
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Vegetables:
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Tomato and Tofu Eggs
3-4 large eggs, beaten
1 large tomatoes, cut into wedges
4 oz soft tofu, cut into pieces
2 stalk scallion, cut into 2-inch lengths
3 tablespoons oil		2 tablespoons ketchup
2 teaspoons oyster sauce
4 tablespoons chicken broth (store-bought)
1 teaspoon sugar
1/2 teaspoon sesame oil
3 dashes white pepper

fry egg, break up, set aside
oil, pan fry tofu awhile
Add tomato, stir till soften
add sauce, add cooked egg
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Cucumber fried egg (good), can try bittergourd next1 or 2 japanese cucumber, scrape out from soft inner, cut half lengthwise, then slice diagonally, add in 1/4 tsp salt, leave for 2 mins, then squeeze of the water
Saute cucumber with 2 cloves garlic&rice wine
Push to one side
add 2 egg+white pepper (optional add salt)
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salted egg bittergourdCut the bitter gourd in half lengthwise and scrape out the seeds and white pulp with a spoon. Cut into thin strips. To reduce the bitterness, rub bitter gourd slices with salt. Let sit for 15-20 minutes then rinse. Skip this step if you don’t mind the bitter taste.

1 TBSP oil, flash fry bittergourd with 2g(<quarter tsp) chicken granule for 1 or 2 min in high heat, season with 1 TBSP shaoxing

Heat up some cooking oil(2 TBSP) in a wok and saute minced garlic(> 6 cloves, around 1 TBSP) & 1 stalk spring onion(in 2 cm) until fragrant.

Add the 2 mashed salted egg yolk and egg white continue to stir fry until bubbles forming.

Add bitter gourd, stir and mix well. Season with sugar(qtr tsp), white pepper and salt(<qtr tsp).

Step 6: Garnish with chopped spring onion and serve.
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Tomato egg
Fry ginger shred
Put in tomato, salt, pepper, chili flakes/cili padi, sesame oil, oyster sauce(optional)
Thin Cornflour to thicken (optional)
Sugar to season
Swirl in 4 eggs, wait a while, then stir gently
Add spring onion
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prawn with egg
fry prawn for awhile, dish put and put into egg mix
Use ori oil, fry spring onion till fragrant (1 or 2 mins)
Add egg/prawn mix, let it cook till side harden a bit, then fry awhile, don't cook too dry		200g prawn deshelled, then wash with some salt to remove sticky fluid, marinate with 1/8 tsp salt + half TBSP rice wine + half TBSP cornstarch
3 egg + 1/6 tsp salt + some white pepper
1 spring onion, cut into section
3/4 slices ginger
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lalaChien50gTapiocaFlourMix2TBSPwaterToFormThinBatter,oilWith2cloveMincedGarlic,Fry1cupLaLa,pourBatter,then3beatenEgg(salt&pepper),sprinkleSpringOnion.
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Thai fry eggDiced: shalot, spring onion, cilantro, red chili, ginger, garlic, 2 lime juice, salt, sugar to taste
3 eggs put into a bowl (then deep fried together in smoking hot oil)
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Egg with taucu for 2 pax

5 eggs
1 big bunch spring onion
2 red chili
A few cloves garlic
4 Tablespoon taucu
Some olive oil		Hard boil eggs till just cooked, cool it, then slice it to thin slices.
Cut spring onion into small dice.
Dice red chili
Olive oil + garlic + chillin + taucu
Add spring onion
Add egg
Combine, serve with rice.
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Spicy scrambled egg with potato
- fry slices of 1 potato with half tsp salt till brown
- add 10g sliced shallot & chopped 2-3 garlic clove till brown
- add 1-1.5 TBSP cili paste till oil separates
- add 2 duck eggs and scramble it
- season salt & pepper
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Steamed egg, keep in pot for 5min after steamin

Steam at least 7 minutes++ in small fire in pot with gap by sticking chopstick, topped with fried shallot		1 egg
3 part water (1.5 times weight of egg)
1 cooked salted egg
salt + pepper
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Steamed minced meat with muichoy
100g minced meat
40g muichoy (wash/soak 1 hour,squeezed,chopped)
1 tsp soy sauce
Quarter tsp sugar
30g water
1 tsp cornflour
Pepper
Steamed 20 minutes
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Steamed minced meat with dong choy
100g minced meat
17g dong choy (soak awhile, wash till water clear)
1 tsp soy sauce
1 TBSP water
1 tsp cornflour
Pepper
Steamed up to 15 minutes
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Misc dishes:
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tempe with long bean

pan with oil, lightly cook the tempeh and green beans for about 3-5mins, set aside.
Add a little more oil, saute the green onions, half the quantity of garlic, then tomatoes and cook till tomatoes release the juices.
Add in the sauce and then return the tempeh and green beans and simmer with sauce till green beans are cooked, and sauce is reduced.		8-10 cherry tomatoes, sliced to halves
2-3 green onions, sliced to half-finger lengths
5 gloves garlic finely minced
454g green beans, sliced to half-finger lengths
1 block tempeh, sliced to cube sizes
salt and pepper to taste
[Sauce]:
1tbsp light soy sauce
2-3tbsp tomato sauce
1tbsp chili sauce 1tsp brown sugar
4-5 tbsp of water
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Tofu, Tempe & prawn berlado
300g prawn
1 piece tofu, season with salt, pan fried
1 piece tempe, season with salt, pan fried
optional: 150g french bean (cut slant)
Grind below and fry till fragrant
1 big purple onion
3 red cili padi (or 1 red chili)
3 green cili padi
2 cloves garlic

Add half TBSP sos cili + some sugar
Add prawn till cook
Add Tempe & tofu
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hairy(chayo) gourd with dried shrimp and porkhalf hairy gourd (200g), cut to matchstick size
(Optional)3 shallot+3 chilli
3 garlic cloves
1 TBSP dried shrimp
100g minced pork
150ml water
half tsp salt
white pepper
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batter for fried oyster mushroom1 cup white flour
half cup corn flour
1 tsp salt
water
oil
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Butter prawn
500g prawn marinate in cornflour & salt, pan fry
1 TBSP butter, fry below, then add milk and prawn
5 garlic, chopped
3 bird eye chilli
Curry leave
Half can evaporated milk+salt&sugar
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Salted egg yolk squid, prawn
sotong
tepung jagung
daun kari
telur masin (direbus)
cili padi, dried cili
kiub ayam
butter
3 cloves garlic
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pan fry salmonbrine for 10 minutes to overnight: 1 tablespoon of salt for every cup of water. Be sure to use cold water
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Fish paste, filling for yong tau fu450g, 1.5 tsp salt, 1tsp pepper
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fishball250g fishmeat,100g water,1TBSP salt,half egg white,1 TBSP cornflour,whitePepper.Soak in ice water 3-4 hours in fridge
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pork meatball (with squid)200gMincedPork,1driedSquid(Soak,peelOfSkin,dicedFinely),2tspSoySauce,halfTspSugar,1tspCornFlour,1tspSesameOil,2tspWater
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PrawnToast300gPrawn/chicken
pinchWhitePepper
1 egg white
Optional: grated 2 garlic, cili flakes, 3/4 to 1 tsp soy sauce
1tsp(or 2 tsp) CornFlour
3 spring onion
80gSesameForCoating
3/4 tsp salt
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Egg dumpling
For 4 pieces: 2 eggs + 1 tsp cornflour + water		For 6 pax
630g fish paste (chop with back of knife, then put inside mixing bowl, mix vigorously till sticky and bouncy)
1 tsp pepper
1.5 tsp salt
1 TBSP cornflour
100g cold water (mix in bit by bit, can be up to 60-70% of fishpaste weight)
100
Potato - RGB Francis style- oil
- add onion, then garlic to sweat
- add a bit turmeric for color
- add tomato, some chili flake/chili padi
- optional, add some pumpkin
- blended everything into sauce
- boil wedged potato till soft
- salt and pepper to taste