Go back to Dish With Vivienbest temperature for mixing dough: 24 till 25.5 Celcius
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
heat up stale baguetterun the outside of WHOLE baguette through water quickly, 232C for 5-7 min
roast sweet potato 200C 20-25min
bake nugget(190): 15min
steamed fish with sliced ginger(high heat 10-12 minutes) check at 9 min
Steamed fish soy sauce, boil below, pour over fish, top with scallion & cilantro
2 TBSP 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
Toast roast peanut 175C 15-20min, stir once
keep cucumber The method has you wrap each cucumber individually in a paper towel, place them together in a zip-top bag, seal the bag, and store in the fridge (I chose an upper shelf).
foiled garlic bread: 180C for 15min
best temperature for scone: minimum 204 Celcius
salt for soaking clam in fridge:2.7% salt with distilled water, water level should b around clam mouth
Prepare Mee sua for frying
Pan fry meesua till golden brown. Take out, pour boiling water over it, to soften 30 sec-1 minutes. Drain and keep aside
Best buttermilk substitute (for pancake)
3 part Regular yogurt + 1 part water
1 part Greek yogurt + 2 part milk (slight better)
Steamed garoupa slice
300g garoupa, sliced, marinate in 1TBSP wine, half tsp salt, half tsp pepper
1 TBSP wolfberry
6 red date, pitted and sliced
All ingredient in plate, steam high heat 8 mins
Drizzle with shallot oil and shallot
steam fish: if small 250g, 5-8mins medium heat
roast chicken: 2.3kg to 2.7kg (2.3kg the best), some used 1.6kg
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
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
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,
meehoon: 70g per pax is enough for onn&i,75g for bigEater!VeryFull(min60g/max80gPerPax) can add in two third glass noodle
spaghetti up to 115g per pax; fresh pasta up to 150g per pax
porridge: 80g per pax for big eater; 150g dry peanut for 2 times porridge for 3 pax
fried rice: white rice: 95g rice per pax (105g too much)
for half cup sushi rice (rinsed/drained)2 tsp vinegar, 1.25 tsp granulated sugar, half tsp kosher salt
hard boiled eggs: 9-11 mins(10min is good, then cooled in ice), salted egg: 15 minutes
1 tsp salt = 6g
1 tsp baking powder = 4g
1 stick butter (113g) has 8 Tablespoon; 1 Tablespoon butter ~ 14/15g
reheat frozen egg wrap 200 Celsius for 30min
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
sterilize Banetton bread basketbrush it, then sterilize 225F(107C) for 15mins.
1 cup AP flour = 120g
self raising flour: 200g flour + 2.25 tsp (some 2.5 tsp, some 2.3 tsp) baking powder+0.4 tsp fine salt
1 package yeast = 2.25 tsp = 7g
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
Tangzhong=1part flour, 5 part water (by weight);5-10% of flour of recipe; need to change recipe so that hydration is 75%
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
burger bun/cheese filled fatayer 190celcius 15-18, 85(min)-100g(good) per piece, or 128g (100/128g bake for 15-18 Mins)
banana cake must put baking soda, else very pale
pickle juicesome say dont marinate pork/chicken more than 2-3 hours, else it break down too much
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
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
Vege in anchovy soupsalted egg, century egg, 4 garlic, 50g anchovy, spare rib
Vegetable stock
2 heads garlic, peel and lightly chopped
2L water
Boil for 1hr or so
Winter melon soup
500g rib
500g winter melon
20g slice ginger
10g wolfberry
1.8l water
Boil 1.5 hour
Pig stomach soup
1 radish
1 TBSP white peppercorn
100g old ginger
half tsp salt
ABC soup with corn
beetroot corn carrot, red date soup
Pork leg with peanut & green papaya soup
1 green papaya, peeled, deseeded, cut into piece
500g pork trotter
10 red dates
5 slice ginger
100g peanut
2litre water
Boil everything for 3 hour
Watercress soup with spare rib
300g rib
200g watercress
20 red dates
2.5L water
Boil 2 hours
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
Black bean, pork tail kudzu root soup
300g pig tail bone
200g black bean, dry fry till skin crack
200g kudzu root (fun2 kok)
10 red dates
1l water
Boil 2 hours
Red Curry Lemongrass Soup1 stalk lemongrass, outer part removed
5 cups vegetable broth*
1 2-inch piece of fresh ginger, cut into chunks
2 tablespoons tamari, more to taste
2 tablespoons cane sugar
juice and zest of 2 limes (about ⅓ cup juice)
1 tablespoon coconut oil, saute with 1 medium onion, diced
½ - 1 tablespoon red curry paste, more to taste
1 medium tomato, diced
5 to 6 cups chopped bok choy (2 medium bunches)
Sea salt
optional: baked tofu or protein of your choice
Tom Yam Soupprawn, squid, clam, tomato, chilli padi, serai, feng1 gam1 leaf, onion, lime juice, tom yam paste
White tomyam, serves 2
Anchovy stock/granules
1 lemongrass
4 coriander root
1 yellow onion, thinly sliced
4 cloves garlic, smashed
6 green cili padi, smashed
Few slice young ginger/galangal
Some lime skin
4 PCs kaffir lime leaf
1 tomato(cut into 4 tomato)
Half carrot (sliced)
1 torch ginger bud(halved)
Half squeezed lime juice
Some coriander leaves
fishball, prawn, squid, oyster mushroon
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
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
Apple dried fig soup1 Red apples (+1 snow pear optional)
1 chicken carcas
4 dried fig fruits
7 red dates (+5g goji berry)
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
chicken feet soup30 chicken feet, whole chicken bone, 100-150gm peanut, salt, white carrot(optional)
ingredient for soupcorn
miso soupmushroom, lettuce, fishball, tofu 1 Tablespoon miso paste sesame oil pepper, spring onion
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
seaweed soup1 tomato (sliced thinly)
few piece of seaweed (torn into small piece)
1 egg
shallot oil
white pepper
optional: some miso paste
Seaweed meatball soup
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].
vegetarian lotus root soup600g lotus root
300g carrot
120g peanut
10 pc shitake mushroom
roastHalved(skin-on)Pumpkin,cutsideDown! 180celciusFor50mins,scoopIntoGlassContainerFreezeForLaterUsepumpkin puree, 205-220 celcius 30-45 mins
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
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
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
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
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
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.
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
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
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
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)
1 cup small shell pasta to 1 cup (105g)
1 TBSP lime juice
25g parmesan
60g white wine
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.
lentil dal
100-150g moong daal/Australian dhal(red lentil without husk), soaked for 10 minutes before cooking
1 tomato
1/2 teaspoon turmeric
1 piece cinnamon stick
optional: 2 cardamon,2 cloves, 1 star anise
optional: half to 1 tsp ground coriander
2 dried red chilli
1/2 teaspoon red chile powder
Salt, to taste
2 tablespoons ghee or butter (mixed with 1 tbsp oil)
half or 1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 clove garlic, sliced finely

1 sprig fresh curry leaves
2 teaspoons chopped cilantro
1 inch ginger, julienned (OR 1/2-inch piece of ginger, grated)
1/2 teaspoon garam masala, optional to serve
2 TBSP lemon juice/tamarind juice
500g-750g water
200g-400g bayam
Carrot/1 piece potato/brinjal/long bean/2large red onion/green cili
1) Drain the moong lentil and add to a saucepan. Cover with water and add tomato, turmeric, cinnamon stick, and red chile powder and allow to come to the boil
2) When it reaches a boil, turn low, skim any froth, and allow to cook for 10 to 20 minutes, until the lentils are soft and cooked through. If the lentils dry up, add a little water as they cook. The end result should be the consistency of thick soup.
3) optional: add in Vege(potato/carrot/tomato etc)
4) When cooked, place in a serving bowl and prepare the tempering. In a small frying pan, heat the ghee.
5) Add the cumin seeds allow to splutter, add the sliced garlic, and when it turns slightly brown, add the red chile and curry leaves. Only let these splutter for a couple of seconds and do not let the garlic brown too much or else the ghee might taste bitter
6) Immediately pour this over the cooked lentils and garnish with lemon juice, cilantro leaves and ginger and sprinkle a little garam masala on top.
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
1 tsp salt

2 TBSP Assam jawa
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
Cucumber fried egg (good), can try bittergourd next2 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)
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
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
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)
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.
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
Steamed egg, keep in pot for 5min after steamin, top with fried minced pork

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
Steamed pork mince with tofu, steam 12至15minutes
豆腐 200克
豬肉碎 100克
雞蛋 1隻

生抽(醬油) 1茶匙
糖 ½茶匙
粟粉(玉米粉) 1茶匙
鹽 ¼ 茶匙
胡椒粉 少許
minced pork 150g (tested ok, a bit too much meat, can try 100g)
咸蛋黄 1粒 (Steamed, cut to pieces)
酱油 2茶匙
姜汁 1/2茶匙
糖 1/2茶匙
麻油 1茶匙
绍兴酒 1 1/2茶匙
咸蛋白 3茶匙
油 少许
2 eggs + 1.5 times water
0.5 teaspoon salt
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
Steamed 20 minutes
Steamed minced meat with dong choy
100g minced meat
17g muichoy (soak awhile, wash till water clear)
1 tsp soy sauce
1 TBSP water
1 tsp cornflour
Steamed up to 15 minutes
Misc dishes:
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
1tbsp light soy sauce
2-3tbsp tomato sauce
1tbsp chili sauce 1tsp brown sugar
4-5 tbsp of water
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
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
batter for fried oyster mushroom1 cup white flour
half cup corn flour
1 tsp salt
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
Salted egg yolk squid, prawn
tepung jagung
daun kari
telur masin (direbus)
cili padi, dried cili
kiub ayam
3 cloves garlic