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1
toast nut(Pecan/walnut/pistachio/macadamia/sunflower seed/pumpkin seed): 135C for 7 min, then leave in oven overnight to cool.
cashew/almond: 15 minutes
2
Toast peanut 175C 15-20min, stir once
3
smashed/roast potato 210C to 230C, tested 215C
4
best temperature for roast vege: 220 Celcius (min 200C,max 230C-eggplant) 30-45 mins.
Breville 215C 30 mins a bit burnt, next time try 205C
olive oil, salt, pepper, optional(thyme,oregano) bell pepper, cherry tomatoes, potato(put in first), zuchini, carrot, onion, sweet potato. 
5
roast sweet potato 200C 30min to 1hr
6
(Roast chestnut) Score X on round side of chestnut
Roast 220C till skin darkened and meat tender, about 30 mins
Take out & cover in kitchen towel to trap steam
7
pizza dough?- Par bake 150C for 7-15min, till risen but not brown
- Bake frozen at 208-218C <8min
8
foiled garlic bread: 180C for 15min
9
reheat scone: 150C 5-10 min
10
best temperature for scone: minimum 204 Celcius
11
Best buttermilk substitute (for pancake)
3 part Regular yogurt + 1 part water
1 part Greek yogurt + 2 part milk (slight better)
12
chickpea (cooked chickpea is 2.5 times of dry)453g dry chickpea+1.25kg water, 1/8 tsp baking soda, 1 tsp salt,half yellow onion, 2 bay leaf, 2 garlic, cook low fire 1 to 1.5 hour
13
normal size cookie: 180C 16-17min
14
Frozen cookie: online recommend 140-160C, add >2-3 minutes to baking time.
15
bake nugget(190): 15minute
16
salt for soaking clam in fridge:2.7% salt with distilled water, water level should b around clam mouth
17
1 cup grated carrot=100g
18
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.
19
rice (1 cup rice=180g; 1 cup water=210g)"Stovetop rice
1 cup jasmine rice(180g) 1.5 cup water(315g) ie 1.75 weight. (basmati need 1.75 to 2 cup water<normally>)
Boil, cover slow 15-20mins
Off fire, leave covered for 10min"
20
Khind (by weight): 
1.17(Washed-and-drained nasi lemak, ok bordering uncooked, need a bit more water, try>1.33-2.33. Test 1.2
21
(without draining) 250g spaghetti to be boiled in 1.25L+2.2tsp fine salt (if you can keep stirring) to 1.87L water+3.31tsp salt,
22
spaghetti up to 115g per pax; fresh pasta up to 150g per pax
23
meehoon: min60g/max80gPerPax
24
porridge: 80g per pax for big eater
25
fried rice: white rice: 90g rice per pax is for big eater
26
1 stick butter (113g) has 8 Tablespoon; 1 Tablespoon butter ~ 14/15g
27
Heavy cream:227g milk warmed with 113g butter, then immersion blender to emulsify
28
1 tsp salt = 6g
29
1 tsp baking powder = 4g
30
1 cup AP flour = 120g
31
self raising flour: 200g flour + 2.3 tsp (some 2.5 tsp) baking powder+0.4 tsp fine salt
32
cake flour: 1 cup AP flour, replace 2 TBSP with cornstarch
33
bread flour = 115g all purpose flour + 5g (1.5 tsp) vital wheat gluten
34
1 package yeast = 2.25 tsp = 7g
35
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
36
Area 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
37
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
38
chicken stock
300g chicken with feet + 100-150g peanut/black bean		watercress
39
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
40
Ratatouille, can add 1 can tomato,~250g pasta and top with mozzarella for pasta bake
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
41
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 garlic clove sliced thinly
<half tsp mustard seed
2 curry leaves stalk(s)

Boil below
100g lentil, soak 1 hr if yellow
1 garlic clove
half tsp turmeric powder
half tsp cili powder
1 potato
1 green cili
1 1⁄2 l water, at least 750g?
0.5 - 1 tsp salt		Optional:
2 TBSP Assam jawa
Cilantro
<1 carrot
1 tomato
1 tsp grated ginger
1 cinnamon stick

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)
3) Prepare the tempering. In a small frying pan, heat the ghee. 
4) Add the mustard seeds allow to splutter, add the sliced garlic, and when it turns slightly brown, add curry leaves, do not let the garlic too brown
5) pour this over the cooked lentils and garnish with assam, cilantro leaves
42
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
43
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)
44
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.
45
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
46
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
47
lalaChien50gTapiocaFlourMix2TBSPwaterToFormThinBatter,oilWith2cloveMincedGarlic,Fry1cupLaLa,pourBatter,then3beatenEgg(salt&pepper),sprinkleSpringOnion.
48
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.
49
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
50
Mr Lao steamed minced meat egg
150g egg
0.4 tsp salt + some soy sauce/white pepper
225g water (ie 1.5 times water, may use 1 times)

Marinade the meat:
150g-250g pork
1 TBSP cornstarch (at least half tsp)
1 TBSP oyster sauce / light soy sauce
0.5 tsp salt
white pepper
2 TBSP water
(optional) 1 clove garlic grated
1 tsp oil (to coat plate)		Steam meat 80% cook, 3-4 minutes till some juice come out
add egg, >8 minutes egg low heat
If steam together (need at >20 minutes low heat) Tested 10 min not cook, 17 min cooked, may try 15 min
51
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
52
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
53
Fish paste, filling for yong tau fu450g-630g, 1.5 tsp salt, 1tsp pepper
54
fishball250g fishmeat,100g water,1TBSP salt,half egg white,1 TBSP cornflour,whitePepper.Soak in ice water 3-4 hours in fridge
55
pork meatball (with squid)200gMincedPork,1driedSquid(Soak,peelOfSkin,dicedFinely),2tspSoySauce,halfTspSugar,1tspCornFlour,1tspSesameOil,2tspWater
56
PrawnToast300gPrawn/chicken
pinchWhitePepper
1 egg white
Optional: grated 2 garlic, 3/4 to 1 tsp soy sauce
1tsp(or 2 tsp) CornFlour
3 spring onion
80gSesameForCoating
3/4 tsp salt
57
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
58
Misc snacks:
59
Oven baked fries
Soak half-inch thick potato in hot water for 15-30min(some recipe 2L water + 1 TBSP cider vinegar + 1 tsp salt, medium heat cook 8-10 minutes)
Dry it in towel
Mix with oil
250 celcius, single layer
Cover with foil, bake 5 min<the boiled one no need foil, but baked 30-40 mins at 220C)
Remove foil, bake 15 min
Flip over, bake further 10min
60
Guy Fieri garlic butter, for 1 baguette
113g butter
3 cloves garlic minced ok,Can use 7-8(ok to use 5) cloves garlic or roasted 1 bulb garlic
1 scallion minced
1 TBSP parmesan
Hot sauce to taste or 1/8 red pepper flake
<quarter tsp salt(< if unsalted) & pepper + half tsp garlic powder		Roasted garlic butter
- Cut top of 4 bulb garlic, put into aluminium pouch, 2 in each pouch, pour 60g olive oil into each pouch, season liberally with salt & pepper.
- Cover pouches tight and roast for about 35 minutes in 220 Celcius
- Once garlic cooled, squeeze into bowl, mash with spoon.
- Mix with 200g salted butter
- Baguette cut lengthwise, spread on each halved, toast for 5 minutes
61
Meat:
62
bittergourd with pork rib/chicken wing300g bittergourd, 400g pork rib, 1 TBSP preserved bean paste, half TBSP fermented black bean,chopped chilli,chopped ginger&garlic,sugar(ketchup),salt(soy sauce),optional:spring onio
63
chicken wing baked, very nice
10pc wing
1 tsp kunyit + 1 TBSP Assam jawa + half TBSP finely pounded coriander seed

Marinade, min 2 hours to overnight
Mix in half tsp salt + 1 TBSP oil
200 Celcius 40-50 minutes(220C last 20 minutes), may turn after 30 minutes		Optional

- 3 chopped lemongrass + 1 inch kunyit
- 2 tbsp honey
- 3 tbsp fish sauce or half TBSP salt
- 2 tbsp curry powder/1 inch pounded ginger
64
steam chicken with Tong Kwai
Steam 20 min in medium/big heat, cover in residual for at least 10 minutes		chicken, wine, dang gui, ginger, soy sauce, wolfberry, lil sugar
65
Turmeric chicken, very nice & easy to make
1 whole chicken(chopped into pieces)
For pounding into paste
200g fresh turmeric + optional 1-inc galangal
150g shallots
2stalks lemongrass
1tablespoon white peppercorn
1piece cili padi or 2 red chilli(optional)
(optional) 4 big cloves garlic
(Optional)1 torch ginger bud(sliced) and 5 Kaffir lime leave
(optional)2 candlenut
For marinating
1tablespoon soya sauce
1tablespoon salt
For cooking
3tablespoon cooking oil
3 pandan (screwpine) leaves(cut into 4 peices)
0.50cup water		Pound turmeric, shallots, lemongrass, white peppercorn, garlic, chillies and salt coarsely (you can use blender but it is better if it is coarser)
heat up the oil and stir-fry the blended paste until it smells aromatic.
Add the marinated chicken and pandan leaves and stir well.
Add water, cover with a lid and cook on low heat until the chicken is cooked.
You can add more water if you want the dish to have more gravy.
66
Chicken Dopiaza, can replaced with beef brisket
3 big onion, use purple ones		about 600g of chicken and marinate em with 3 big tablespoon of yogurt (+ 1 tsp each of coriander seed & cumin seed toasted and pounded till fine)
3 green chilies (sliced thickly)
1 tbsp each of garlic and ginger paste
Add oil, Fry the THICK sliced onions - from 1 of the onion, till it's soft, set aside
Add butter, add the other 1 onion, ginger and garlic paste, (can add a few coriander root to be pounded together)
quarter tsp Turmeric, half to 1 tsp Red Chili powder (stir into marinated chicken/beef)
Add chicken
Add green chili
Add some water, cook few minutes
Add 1st batch of onion and garam marsala, cook 1-2 minutes
decorate with coriander
67
Curried potato for karipap(make day earlier) for karipap skin with >450g flour(21pc)
1/2 chicken breast, diced
5 potatoes, cubed, boiled till soft, around 800g, try russet
2 big red onion(I think I used yellow onion, mid size enough sweetness, no need big), diced
1 curry leaf
4 TBSP meat curry leaf
>half tsp chili flakes
Salt (>0.25 tsp)
1.cup water
1 TBSP Assam paste, try not more		Saute onion, garlic
Add chicken breast, potato, curry powder, curry leave till chicken cooked
Add water, cili flake and tamarind paste
Simmer till water evaporate
Add sugar, salt, cool it
--------------
Samosa:
8 TBSP vege oil
2 tsp cumin seed
1 TBSP coriander seed, crushed
1 tsp finely chopped green cili
2 tsp grated ginger
700g boiled potato, roughly crushed
2 tsp salt
1 tsp red cili powder
2 TBSP chopped cilantro
68
Quick & easy curry chicken, chicken/spare rib
- take cili paste out the day before
- wash chicken(remove fat) & drain away water
- marinate chicken(1 whole chicken): 3 tsp salt + 50g curry powder + grated ginger
- fry onion (3 large, almost same amt as chicken)+ chicken + 4 serai + 3 TBSP cili paste + till chicken a bit brown
- (optional)add ground/pestled spices
- add potato
- add curry leaf + 2 kaffir lime leaf + (optional)3 galangal slice, up to 50g
- add water, cook till potato cooked
- add fresh milk + half to 1 tsp assam jawa + optional 100g tomato
- add salt if not salty		Optional:
- saute 1 star anise, 4 clove, 2 cinnamon stick, 4 cardamon
- Toasted and pestle & mortar(1-3 TBSP coriander seed + half or 1 tsp cumin + 1 tsp fennel)
_______
For seafood/chicken, makes 1 big jar, 2 or 3 portion
26 DriedChilli, ok spicy
500g mixed onion, weight before peeled
4 pc candle nut (optional)
170g galangal (optional, but best to have)
3 serai
69
Rendang paste(without cili)
2 big red onion / 10 shallot, up to 500g
8 cloves garlic
4-8 serai (mid section)
1-4 inch lengkuas
2 inch ginger
2 inch kunyit
4-6 candlenut
70
"Rendang Chicken
1 kg Chicken (clean and cut into 12 pieces) or beef chuck/shank/shoulder
paste:
~ >3-6 TBSP ground paste
~ 2 TBSP cili paste

2 TBSP coriander seed(toasted)
1/2 tsp cumin seed(toasted) some use 1 TBSP
1 TBSP fennel powder(optional)
1-2 turmeric leave(bruised) + curry leaf
1 tsp-1 TBSP tamarind paste's juice or 1-2 Assam keping
4-7 Kaffir lime leaves(bruised)
at least 1 TBSP salt to taste
2 1/2 -3 cups Coconut Milk (from up to 1 grated coconut)
<1 litre water
2-4 TBSP kerisik, some used 1 TBSP
Optional:
Cinnamon stick
4 star anise
6 cardamon pod"		Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Cook the spices until oil surfaces on top, then only add chicken pieces.
Mix thoroughly.
Cook for 4 minutes. Add the coconut milk, salt, and sugar(optional) and leave to simmer gently. Close with a lid and stir occasionally. Cook until oil starts to surface for at least 30-40 minutes over low flame. You can add <<1 julienne turmeric leaf, 1 Assam keping and 4 Kaffir lime leave>> if desired.
Lastly, add kerisik and saute for 2 minutes
71
Roti Jala (Both recipes are nice)
recipe 1:
280g flour
240g water
240g coconut milk
+ additional 122g water/coconut milk
2 eggs
1 tsp salt, some used half tsp salt
1/2 tsp turmeric
Trick: cut onion into half, prick with a bamboo stick, use it to brush pan with oil for onion fragrance		Below makes 17 pieces
200g all-purpose flour
100ml fresh milk
280ml water
1 egg
1/3 tsp salt
1/4 tsp turmeric powder
1 tbsp corn oil

Mix and sieve, leave for 30 mins
72
preserved lemonscald glass bottle with hot water, leave to dry
wash 2 lemon, wipe dry, cut to 8 piece each
put 1 Tablespoon coarse SEA salt bottom of bottle, 1 cut lemon, another TBSP coarse salt, 1 cut lemon, 1 TBSP coarse salt
weight of salt = 20% of lemon
put for 2 weeks
73
preserved lemon - pan fry chicken (for 2 pax)

Mix in plastic bag, marinate at least 30 minutes
Pan fry		200g thigh meat
1 tsp preserved lemon juice
pepper
minced garlic
1 tsp mixed herb (basil/oregano)
Half TBSP olive oil
74
deep fried preserved beancurd, namyu fried chicken/pork
10 chicken wing or 500g three layer pork
2 Tablespoon minced ginger, optional
3 piece preserved beancurd
1 Tablespoon sauce from preserved beancurd
1 Tablespoon ginger juice, optional
1 Tablespoon sugar
1 Tablespoon sesame oil
1 Tablespoon oyster sauce
1 Tablespoon wine
1/2 tsp chicken powder
1/4 tsp salt or half Tablespoon soy sauce
3 Tablespoon tapioca floor		Flour Coating, optional: 鸡蛋 1个, 50g tapioca flour (or low gluten flour)

做法：
1. 猪肉腌制2小时以后或隔夜。
2. 猪肉放进鸡蛋搅拌均匀，捞起来后放进面粉里面，leave aside till flour+egg batter is a bit wet
3. 热油，用中小火炸猪肉，在最后的时候开大火炸把猪肉里面的油逼出来即可捞起来沥干油份。
～我看到猪肉变得有点金黄色就开大火炸一会儿，不要炸得太深色
75
pork rib - Steamed, can cook above rice in rice cooker(no need cornflour & fermented bean)
Marinate 2 hours
1.5 Tablespoon rice wine
Half-1 Tablespoon cornflour/potato flour
Half tsp sugar
1 TBSP soy sauce
white pepper
grated 2 cloves garlic

500g pork rib
Half Tablespoon fermented bean
1 Tablespoon tauchu bean paste, optional
some chopped fresh red chillies/cili padi
1 Tablespoon chopped garlic		Before steaming, sprinkle cili padi and sesame oil, steam 20 mins
76
braised Pork leg/pork belly strip/rib(pressure cook 15 min-chicken setting is ok, not too soft, can try 12min for pork belly) blanch and wash pork.
-3 TBSP oil+rock sugar till melt, add pork and fry, keep aside
- add in chopped red onions, a few ginger/ slice and garlic. Fry till fragrant. (If using fried shallot, can add later)
- Add in mushrooms, fry until you can smell the mushrooms aroma. Add more oil if needed. 
- Add back the pork
- Add in the rest of the seasoning. Fry until the dish gives good aroma. Add in water & rice wine
- pressure cook 12-15 min		(optional: marinate meat with 1-5 TBSP white/black vinegar)
80g Red Onion finely chopped OR fried shallot with oil
2-3 whole garlic(min 2 cloves/20g Garlic)
1 TBSP rock sugar
10 mixed ginger+galangal slices
4 Dried Chinese Mushrooms, soaked
500g Pork Belly or 1 trotter, boiled 5 min with ginger then cut to small pieces
650ml-750ml Water 
Seasoning
150ml First Draw Soy Sauce at least 75-90g
1-2 TBSP thick soy sauce
2-3 TBSP oyster sauce
2 TBSP rice wine or 1-2 TBSP more sugar
1 tsp White Pepper Powder
1/2 tsp Sea Salt
0.5-1.5 tsp Five Spice Powder (五香粉) optional
1-2 pc Star Anise (八角) + 1 cinnamon + 1.5 tsp Szechuan peppercorn
Garnishing: Boiled eggs, tofu, tofu stick
Optional: few pieces(2-20 PC) dried/red cili,2 stalk spring onion
77
Pork with muichoy, nice
400g pork belly + 1 star anise
150g muichoy (pickled mustard)
50g sweet pickled mustard(sweet muichoy)
1 litre water
Wash muichoy, diced then soak 1 hour, rinse/soak again, squeeze out water
Fry 5 slice ginger + 3 cloves garlic, add pork
Add both muichoy & 2 TBSP soy sauce, 2 TBSP oyster sauce+1 TBSP(or 1 tsp) sugar + half TBSP thick soy+ half tsp pepper, braise for 1.5-2 hours
78
Crispy Roast Pork
600-750g pork belly, with ski
1.5 tsp coarse salt for skin (upper)

Dry rub to meat (underside)
2 tsp garlic salt (you may replace with garlic powder or grated garlic and salt)
1 tsp five spice powder
1 tsp ground white pepper

For marinating underside of 600-750g pork:
1 TBSP rice wine
1 tsp ground pepper
half tsp sugar (max 1 TBSP)
1 cube fermented bean cube
5 tsp soy sauce or 1 TBSP salt
>1 tsp five spice powder		1. Try to have a flat and same level of pork belly (for even browning when roasting) by cutting off those extra meat underneath ). Blanch the pork-skin side only in a pot of boiling water for 5mins-10 min
2. Remove and wipe dry with paper towels.
3. Prick the skin all over with a sharp skewer, the more holes you can make the better.
5. Make few slits on the lean meat side, cut till it reach fat layer, rub the dry rub into the meat.
7. Wrap underside with foil(foil to be slightly higher than meat, leave top uncovered, leave overnight in fridge, up to 2 days
8. Place in the fridge and let it dry out slowly overnight, to 2 days
9. Take out, leave 1 hour till room temp
10. (Optional: slide 2 long bbq metal through the meat diagonally to prevent it shrinking)
11. (Optional: brush skin with 1 TBSP white vinegar, for 600g slab), rub 1.5 tsp coarse salt on skin before going into oven
12. Preheat the oven to 200C. Place the pork, skin side up
13. Roast for 25mins and then switch the oven from bake to grill function (upper heat only), increasing the temperature to 230C (some say 250C?). Grill until the skin is evenly blistered and browned (around 50mins)
11 (Optional) 20 minutes into grilling, take out and scrap away all the burnt bit, brush with thin layer of oil and continue grilling with top heat

OPTIONAL dry rub recipe:
1 tablespoon fennel seed, toasted
2 teaspoons coriander seed, toasted
½ teaspoon tellicherry peppercorns
2 teaspoons sea salt (optional)
¼ teaspoon red chile pepper (optional)
Dry fry all except chili, pound into coarse to fine,add oil, rub and marinate
79
KFC 11 spice mix (not spicy, can add extra 1 tsp cili, will be too spicy if add extra 2 tsp cili)
(NOT YET TRY) for 4 piece drumstick + 4 piece thigh (use half seasoning on the right to marinate chicken, the rest of half seasoning for 1 cup flour + 1 Tablespoon cornstarch + 1.5 tsp salt)
(for 4 drumstick+thigh, total 16 tsp spice <exclude salt>, 8tsp for marinate, 8 tsp to make seasoned flour)
1 teaspoons dried thyme**
1 teaspoons dried basil
0.5 teaspoon dried oregano
1.5 teaspoon black pepper**
1.5 teaspoon ground mustard (or 1.5 Tablespoon dijon mustard)
4.5 teaspoons smoked paprika/regular paprika**
1.5 teaspoon garlic powder**
1.5 teaspoon ground ginger
1 Tablespoons ground white pepper
80
RGB KFC.seasoned flour,replace quarter of the flour with cornstarch to make it crispy50g white flour
50g corn flour
5g onion powder**
5g garlic powder**
5g dried oregano
5g dried thyme**
10g salt
5g black pepper**
5g cumin powder
5g fennel powder
5g coriander powder**
3g chili powder**
81
"Oven Fried chicken
75g of unsalted butter
78ml of vegetable oil
Seasoning flour:
(below 1 cup flour with 3.5tsp spice)
140g of plain flour
1 tsp salt (enough, since there marinate has salt)
2 tsp black pepper
1/2 tsp garlic powder
1 tsp dried mixed herbs/rosemary
4 pieces drumstick + 4 piece thigh"		Marinate drumstick few hour to overnight
Preheat oven to 190C. In baking sheet, put the oil and butter to melt the butter
Place all of the dry ingredients into a plastic bag
Remove pan from oven, Roll chicken in melted butter, then shake them in bag to coat.
Set them on a piece of wax paper until you have them all coated, and ensure back to room temperature.
Place them presentation side down in the melted butter/oil in the pan
Bake in the heated oven for 45 minutes, this long so that crispy
Flip the chicken over and bake for a further 15 minutes
82
Easy beef curry
300 gram beef- with fatty bits
2 ½ TBSP beef curry powder
1 sudu besar cili kering kisar - opsyenal

1 biji kelapa parut - santan
Pes asam jawa/asam keping
Garam
Gula Melaka

Bahan hiris(fry first till brownish)
4-5 biji bawang merah
3 ulas bawang putih
1 inci halia
Rempah 4 sekawan(buah pelaga, star anise, cloves, cinnamon)
1. Fry bahan hiris, then masukkan rempah kari daging, then add little water, fry till oil risen
2. Add beef, fry till water evaporate
3. Add dilute santan/water, cook till beef soften
4. Add thicken santan, salt, sugar & asam jawa
83
Western stewed lamb rib, nice appetizing flavor
3 TBSP oil fry 500g lamb ribs/beef chuck, cut to 1-inch piece
3-8 cloves garlic, crushed
8 bulb shallot, crushed

1 stalk rosemary(fresh/dried)
2 bay leaf
half TBSP thyme
half TBSP oregano
1 TBSP paprika
half TBSP ground black pepper
1 TBSP soy sauce

1 carrot, big piece
1 green apple, mid size pieces
1 onion, quartered
2 potato, big piece
3 stick celery, cut into segment
1 can tomato/4 big tomato
500g water		Fry lamb till golden
Fry garlic & shallot
Add all seasoning(except tomato)
Add all remaining items
Add canned tomato and water
cook till soft
Add salt

Optional:
2 Lemongrass stalks, lightly crushed
1 cinnamon stick (optional cardamon)
2-3 Whole Star Anise (clove optional)
1/2 cup Asian Basil Leaves
green bell pepper
Ginger few slices if beef
84
Lamb chop with mint sauce

For the lamb chops:
4 rib lamb chops, up to 3/4-inch thick
- Marinate lamb in 31g of marinade for 30mins to 4 hours
- Cook 5 to 7 minutes per side
- Spoon refrigerated sauce on top		For the cilantro-mint marinade, food processor blend:
1 teaspoons minced ginger
5g packed fresh mint leaves-1/8 cup
5g packed fresh cilantro leaves
1/2 tablespoon honey
30g rice wine vinegar
50g canola or other mild vegetable oil
Salt and freshly ground black pepper to taste
85
Mushroom rice
max 3 TBSP oil
750g mushroom (sliced 3-5mm, not too thin)
30g butter
2 garlic cloves , minced
5 shallot , finely diced
278g rice
565ml broth
1 1/2 - 2 cups sliced green onion / scallions		1) Cook half the mushroom in high heat with 2 TBSP oil, season with salt and pepper then remove and set aside (we put these in at the end)
2) If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic, till translucent
3) Add mushroom, cook till lightly browned
4) Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
5) Once the base of the pot is clean, add remaining liquid. Place lid on, medium low heat
6) Cook for 15 minutes or until there is no residual liquid (tilt pot to check)
7) Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
86
糯米饭(配花生)
2大匙油
1大匙蒜茸
2 Chinese sausage(cube)
Dried scallop (optional)
3大匙虾米，浸软，剁碎
5朵冬菇，浸软，切粒
600克糯米，浸隔夜，沥干
300ml水
1大匙耗油
1大匙生抽
1/2小匙盐
1/2黑酱油
1.5tsp sugar
Half tsp chicken cube
适量胡椒粉
87
Nasi kukus
- Pour the rice into a non-stick pot and add in the water, santan, ginger and pandan leaves. Cover and bring to a boil.
- Turn off the fire and let the rice fully absorb the liquid. This will take about 15-20min.
- Transfer the semi cooked rice into a rice cooker with a steamer on top. Fill the bottom cooker with sufficient water and steam the rice until fragrant and fully cooked.		2 cups of basmati rice, rinsed
1 cup of water
1 cup of santan (I use prepack ayam brand santan - it is creamy and flavourful)
3 pieces of pandan leaves, rinsed and each tied into a knot
2 slice ginger (optional)
1 tsp of salt
88
Nasi Lemak (5 big portion, too much for 4pax)
1 Bunga lawang
1 Lemon grass
3 Cardamon
3 Shallot
1 inch ginger
3 pandan
Small piece cinnamon
4 cup rice(720g)
4 cup liquid-Santan+water(840g)
1.4 tsp salt (at least 1 tsp, some recipe 2tsp)
Optional: half tsp halba + 5 cloves		some recipe 1.625(+overnight soaked rice)/1.75 times water, but 4 cup rice+4 cup water is ok(in another recipe)
- tested ok: 1 cup rice + 1.33 weight of water + half tsp salt
89
Hainan Chicken rice - Rice. option, fry chicken fat till oil rendered

1) Wash and soak rice for 1.5 hour, drain.
2) Heat shallot oil
3) Add the garlic, ginger, lemongrass. Fry till fragrant and golden brown. Remove from the oil.
4) Add one knot of pandan leaf. Fry till fragrant. Remove from the oil.
5) Turn off the heat, combine all with rice
6) Put into rice cooker, add chicken stock & salt, put the other knot of pandan leaf		475g Jasmine Rice (95%) some recipe 3 cup rice + 3.5 cup water; some 4 cup rice+4.5 cup water, so water for this recipe prob not enough
25g Glutinous Rice (5%) (Trade secret)
500ml Chicken Stock(take all the oil part), maybe up to 125g more, check other recipe
1 tsp Salt
8 tbsp shallot oil
4 cloves Garlic, bruised
2 thumb sized Old Ginger, sliced
1 stalk Lemon Grass, lightly bruised
4 strands of Pandan Leaf (Screwpine Leaf), tied into 2 knots
90
Ginger Sauce for steamed fish - Spring Onion Ginger Dip for Hainan Chicken rice or steamed chicken
1) Blitz ginger(+white part of spring onion+shallot+garlic) into paste in a food processor.
2) Heat the canola oil and sesame oil in a small frying pan.
3) Add in ginger paste. Fry well for 2 to 3mins or till water evaporated
4) Add in spring onion, salt, sugar, chicken powder. Give it a quick stir. Heat off		below for 1 time steaming
100g Old Ginger, can mix in young ginger (palm size)+ white part of spring onion + 5 shallot + 4 clove garlic cloves (optional some cilantro root)(try scallion more than ginger for less spicy)
1 tbsp Sesame Oil
25g Spring Onions/Cilantro
½ tsp Salt, or more to taste
(optional)¼ tsp Chicken Powder
(optional)1 TBSP shaoxingWine, for steam fish
91
salted egg, 23 days not salty; 28/35 days quite salty, but yolk not oily; 41 days very oily nice; 64 days yolk is nice oily, 106 days (3+months) still good. ok even at 11th week(77-79days), in fact the yolk taste good but of yolk dispersed to whites
1) Coat the duck egg in the cooking wine for 2 minutes, roll it in the sea salt until it’s completely covered.
2) Wrap egg individually in cling wrap, PUT ADDITIONAL SALT INSIDE CLING WRAP!
3) Zip the bag, place it in a cool, dark place for 23 days or more (can test on 23rd day)
4) After ok, put in fridge		12 Duck Eggs (Wash and rub clean/dry naturally about 1hr)
1/3 Cup Chinese Cooking Wine (17% alcohol Gourmet Hai-O)
¾ Cup Fine Sea Salt

Ziploc/Plastic Bag
Plastic Container
92
Kenji Perfect scramble egg, add half tsp Dijon for each 2 egg

3 large eggs
1 1/2 tablespoons whole milk (1/2 tablespoon for each egg)
1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg)
Salt to season
3 tablespoons unsalted butter (1 tablespoon for each egg) 		First, crack 3 eggs into a medium bowl.
Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…
Then remove the skillet from the heat and start stirring the eggs, making 1 full circle per second… 1, 2, 3…. 4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)... For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).
93
microwave scramble egg(60 second): 2 egg, 1 TBSP mayo, black pepper, opt grated cheese
94
One pot dish:
95
5 ingredient capellini lemon pasta
226g capellini
Sliced 2 cloves garlic
85g grated parmesan
1 large lemon(grated 1 TBSP peel & 60g juice)
55g olive oil
1 tsp salt
1/4 tsp black pepper		Oil+saute garlic, add pasta
Add 125g pasta water+salt+red pepper+black pepper
If pasta dry,add 1 TBSP pasta water at a time
Turn off heat, add parmesan,lemon peel,juice
96
Brocolli pasta, broccoli
Cook the pasta until al dente
Blanch large chunk broccoli then chop into small pieces.
Sauté garlic in olive oil until fragrant
add the chopped broccoli
Stir in lemon zest, lemon juice, grated pecorino Romano cheese, and kosher salt, add spaghetti until combined.
97
Aglio Olio, make sure enough salt else tasteless4 tbsp olive oil
4 cloves garlic
3 piece dried red-pepper
1/2 pound mushroom
3/4 tsp salt
300g of spaghetti
1/4 tsp fresh coarsely ground black pepper
mixed herb
Optional: prawn, white mushroom, turkey ham/bacon, parmesan
98
1 pan pasta-martha stewart, yummy, optional add portabella mushroom at end
200g linguine
200g cherry or grape tomatoes, halved
Half onion, thinly sliced (about 1 cups)
2 cloves garlic, thinly sliced
quarter teaspoon cili flakes
1 sprigs basil
1 tablespoons butter/ olive oil
1 tsp salt
quarter freshly ground pepper
562g water (add more at the end if dry)
Freshly grated Parmesan cheese, for serving
99
One pan baked feta pasta
113g cream cheese
150g cherry tomatoes
1/4 small red onion, cut into quarters
26g extra-virgin olive oil
half tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Some chiffonate basil
200g pasta
30g pasta water
Freshly ground black pepper
200C >30min
100
Chicken pot pie pasta
1.5 tbsp butter divided
quarter medium onion, diced
2 cloves garlic minced
Cook above, then add half diced carrot, add chicken and salt & pepper
280g chicken thighs cubed
Add 2.5 tbsp flour
Slowly add in below 2 liquid
156g chicken stock
94g milk
Cook 225g short pasta 3 minute shy
Add cheese and spinach till cheese melt
120g shredded cheese of choice
56g baby spinach chopped
Add in pasta and cook 3 minute, add pasta water as needed