Home Cooked Meal.xlsx
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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)
best temperature for scone: minimum 204 Celcius
best substitute for buttermilk: yogurt
roast chicken: 2.3kg to 2.7kg (2.3kg the best)
rice300g rice(dry) + 700g water. or 1.63 times water for soaked&drained rice
250g spaghetti to be boiled in 1.25L+2.2tsp fine salt (if you can keep stirring) to 1.87L water+3.31tsp salt,
meehoon: 60g per pax is enough! can add in two third glass noodle
porridge: 85g per pax
fried rice: 75g-100g rice per pax is enough! white rice: 80g-140g per pax
1 tsp salt = 6g
1 stick butter (113g) has 8 Tablespoon; 1 Tablespoon butter ~ 14/15g
self raising flour: 200g flour + 2.25 tsp (some 2.5 tsp) baking powder
put egg into boiled water and cook for 8 till 11 minutes (10 is good), cooled in ice
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, garlic, anchovy
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
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 chicken carcas
4 dried fig fruits
7 red dates
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)
choy sum fishball soup300g choy sum
some fishball
ikan bilis stock + salt/white pepper
miso soupmushroom, lettuce, fishball, tofu 1 Tablespoon miso paste sesame oil pepper
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
Pumpkin soup1/4 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
340g - 425 gram mushrooms - any mix (crimini, white button and portabella mushroom)
1 yellow onion.
2 cup broth
1 cup white wine (can use broth or water)
1 cup heavy cream - okay to keep soup light and use low fat milk or a milk substitute. Even okay to leave out cream altogether.
1 tablespoon vegetable oil - to saute onion and mushrooms.
Salt and pepper to taste.
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
Thick Tomato Soup
57g butter
230g diced carrot
230g yellow onion
400g canned whole tomato, crushed
475g chicken stock
113g cream
1/2 tsp salt
black pepper
7g basil chifonate
* Melt butter till foaming, add carrot & onion
* Cook till butter brown, about 15 minutes
* Add tomato, chicken stock
* Cook for 1.5 hour in gentle simmer
* If too acidic, add 1/8 tsp baking soda
* Cool till no steam, then blend
* Stir in cream, salt & pepper
* Stir in basil
bittergourd/cucumber fry eggginger/garlic, 2 eggs(fry in hot oil till a bit char), then add 1 bittergourd, salt, black pepper, pinch of oyster sauce
Cucumber fried egg2 japanese cucumber, cut in strips, add in 1/4 tsp salt, leave for 2 mins, then squeeze of the water
add some white pepper & rice wine & 2 cloves minced garlic
Add 2 eggs
bittergourd with chicken wing

1 TBSP oyster sauce
half tsp salt
1.5 TBSP ketchup
200ml water

Quick fry bittergourd in lots of hot oil, then wash away oil
fry ginger, garlic, beanpaste till fragrant, add chicken wing, cook till fragrant, add the rest
4 pcs chicken wings, cut into pieces
500g bittergourd
1 stalk spring onion (cut into sections)
10 slices ginger
some chopped garlic
1 TBSP beanpaste
200ml water
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
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 tofu with salted egg2 cooked salted egg yolk
half an salted egg white
green/red capsicum
curry leave
Fry all above with lots of oil, then pour over egg tofu
egg tofu (deep fried)
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.
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
hairy gourd with dried shrimp and porkhalf hairy gourd (200g), cut to matchstick size
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
Potato cutletshallot, black pepper, tuna
Steamed egg

Steam 7 minutes++ in medium fire in pot with gap by sticking chopstick, topped with fried shallot
1 egg
3 part water (1.5 times or 2 times weight of egg)
1 cooked salted egg
salt + pepper
Egg tofu
More liquid: 120g egg + 290g soy milk is ok
Less liquid: 210g egg (4pcs) + 400g soy milk + 2.4 tsp cornflour + < 0.5 tsp salt (steam low heat 20 minutes)
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)
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
薯粉 1茶匙
咸蛋白 3茶匙
水 2茶匙
油 少许
2 eggs + 2 times water
0.5 teaspoon salt
Tofu diced (Mapo style)with mince meat, sesame oil, bean paste etc
tofu with pumpkin sauce

Steam cut pumpkin for 20 mins
Mash pumpkin fry minced garlic add spicy taucu add mashed pumpkin
Add oyster sauce, tofu
quarter piece pumpkin
1 box tofu
1 tsp mince garlic
1 tsp oyster sauce
1 tsp tauchu
1 cup water
Chicken Pan fry - chicken wing/drumstickmarinate 4 wings(cut into halves) in 2 TBSP oyster&soy, 1/2 TBSP chili oil at least half an hour
fry 4 cloves garlic in 2 TBSP oil, then wings till cooked
add 1.5tsp sugar dissolved in 1 TBSP water
chicken wing baked

180 Celcius 35-40 minutes, turning every 10 minutes
- 10 chicken wings, separate mid-wings and drummets and discard tips
Marinade, min 2 hours to overnight
- 2 tbsp chopped lemongrass
- 1 tbsp olive oil
- 2 tbsp honey
- 3 tbsp fish sauce
- 2 tbsp curry powder
Chicken Pan fry - cola chicken

marinate few hours
cook with 1 can of coke
chicken wing
1 Tablespoon soy sauce + few slice ginger (taste to ensure salt level)
Chicken Pan fry - Braised Chicken with Soy Sauce and Tong Kwai

3 whole chicken legs, skin on
5g tong kwai (about 3 large slices)
1/3 cup of good quality soy sauce (Orchid brand premium soy sauce or Poh Poh light soy sauce)
1 cup water
1 tbspn Chinese cooking wine
45g rock sugar (about the size of a ping pong ball)
Prepare a wide saucepan that can fit three chicken legs in one layer side by side.
Put the slices of tong kwai at the bottom of the pan, followed by the chicken legs, skin down. Arrange in a single layer.
Add in all the other ingredients. The liquid should cover almost the entire surface of the meat.
Cover and bring to a boil. Turn down to a gentle simmer for 15minutes before turning to the other side and braise for another 10-15minutes.
Switch off the fire and let it cool, covered for at least 1 hour so the sauce will gradually thicken.
Garnish with coriander
steamed chicken with Tong Kwaichicken, wine, dang gui, ginger, soy sauce
Chicken Kurma

Fry below in oil:
1 pc Pandan
2 pc star anise
2 pc cinnamon stick
4 pc cardamon
Then add below:
5 pc shallot
3 pc garlic
50g ginger
Then add below:
1 Tablespoon fennel powder
2 tablespoon cumin powder, some don't use this
1 tablespoon coriander powder
1 tsp chili powder
half carrot
1 potato
2 pc green chilli
Optional 1 tomato chopped roughly
1 cup yogurt/milk
Salt to taste
Kung Po chicken
3 TBSP onion, fry dried chili and spring onion till frgrant
Add chicken, then add (A)
400g chicken breast, diced, marinate (1 TBSP soy sauce + 1 TBSP rice wine + half TBSP cornstarch + half eggwhite)
8 dried chilli, cut into sections
1 spring onion, cut into sections
(A) 2 TBSP soy sauce + 2 TBSP rice wine + 1 TBSP sugar (can less) + 2 TBSP water + 1 tsp cornstarch w 1 tsp water
Fa Tiao chicken, serve 3
2 TBSP oil + garlic/ginger/chili till fragrant
Add chicken, cook till meat change color
add two third of scallion
add water and seasoning
Cover, cook for 30 mins till salt thicken to one quarter left
Add remaining scallion, cook further 2 minutes
500g chicken leg meat, cut into pieces
5 cloves garlic
4 slices ginger
1 red chili, cut slanted into big pieces
2 stalk scallion, cut into 5cm sections
100g water
1.5 TBSP faTiao wine + 1.5 TBSP soy sauce + quarter tsp salt + half TBSP sugar
1/8 tsp salt
Chicken stewed with Lobak, serves 3
Oil, fry ginger/scallion till fragrant
Add chicken, cook till change color
Add radish, cook 3 minutes
Add rest of ingredient, stew in low fire (30min) till radish is tender
3 chicken leg, cut
250g white radish, cut into 1.5cm rounds
2 slices ginger
1.5 stalk scallion, cut into long strips
25g soy sauce + 1 TBSP rice wine + half TBSP black vinegar + 5g sugar + quarter tsp salt + 250g water
Chicken Dopiaza
2 big onion, use purple ones
about 1kg of chicken and marinate em with yogurt
5 green chilies
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, add 1 TBSP each below:
Turmeric, Coriander, Red Chili, Cumin
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
curry chicken

1) 5 TBSP oil, saute star anise, clove, cinnamon stick
2) fry paste till oil separate:
200g shallot
15 dried chilli
3 cloves garlic
20g turmeric
Toasted (3 TBSP coriander seed + 1 tsp cummin + 1 tsp fennel)
3) Add 1.5kg chicken + 300g potatoes (fried)
4) Add in milk + 1 TBSP salt

1.4kg chicken, should be less than 1.5kg
marinate in pounced old ginger and 2.5 tsp sea salt
5 potatoes or more, baked or fried

blend below ingredients:
300g bag of rose shallot
10g dried chilli, about 9 pieces, soak in hot water
100g galangal ginger, it is quite forgiving thus can use more if you want
Optional, 10g turmeric, i didn't use

2 TBSP meat curry powder
4 stalk lemongrass
5 sprigs curry leaves
Optional: 2 kaffir lime leaf, 3 candle nut, half tablespoon coriander powder, half tsp cumin seed powder
Optional: 1 star anise, 1 cinnamon stick, 2 cloves
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
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
Durian kaya (served with roti jala)250g durian
375g santan
1 piece gula melaka
3 pandan
salt and sugar
Cook all except durian, then add durian
lentil dal
100-150 grams moong daal (red lentil without husk), soaked for 10 minutes before cooking
1 tomato1/2 teaspoon turmeric
1 piece cinnamon stick
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, to serve
2 TBSP lemon juice
500g-750g water
200g-400g bayam
1 teaspoon coriander
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) When cooked, place in a serving bowl and 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. 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
5) Immediately pour this over the cooked lentils and garnish with lemon juice, cilantro leaves and ginger and sprinkle a little garam masala on top.
Simple lentil soup, yields 1.25 litre
1/2 a large onion, diced
1 1/2 tbsp oil (can be omitted for fat free)
1/4 cup chopped celery
400g chopped tomatoes
400g vegetable broth
128g dry lentil (cook them before starting the soup)
1/4 cup chopped carrots
48g uncooked pearl barley or rice
1 tsp salt
1/2 tsp dried rosemary
optional pepper to taste
Sauté onion in oil, then combine it with the celery, tomatoes, and broth.
Bring to a boil over medium-high heat. Pulverize.
Then add all remaining ingredients, lower to a simmer, and cover. Simmer 25 minutes or until carrots and barley are tender.
Taste, and add additional seasonings if desired
Curried Chickpeas with Tomatoes and Spinach, serve 3-4
2 tbsp cooking oil
1 small yellow onion sliced thinly across the grain
250g chickpeas (cooked from 130g dry chickpea)
1 x 400 grams canned diced/chopped tomato undrained
3 garlic cloves peeled & bruised
1 tsp grated ginger or ginger juice or 1 teaspoon ground ginger
250 ml water
2 tsp sugar
1 dried bay leaf
200 grams frozen spinach thawed in microwave, or 700g raw spinach
(optional) 1 tablespoon fresh lemon juice

combine in a small bowl or add directly to the pan (or sub with 3TBSP red curry paste)
1 tsp curry powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/4 tsp cayenne pepper powder/red chilli flake for the heat; omit or adjust to taste
1/2 tsp fine sea salt to taste
freshly cracked black pepper to taste
(optional) 1 tsp ground cumin
optional: sweet potato
1. In a food processor, blender, or mortar and pestle, combine the onion, ginger, garlic, and chile pepper with a bit water so that you have a paste.
2. Cook onions. Heat oil in heavy-bottomed casserole or wokpan. Sauté onions and garlic on medium low heat until onions are soft, about 5 minutes.
3. Stir the spinach around for 1 minute to make sure all pieces are coated in oil, then cover the pan for 15 to 20 minutes, stirring occasionally. If all the water evaporates, add 1 or 2 tablespoons of water and continue cooking.
4. Stir-fry chickpeas with spices. Add chickpeas one layer in the pan and scatter spices at (A) evenly over them. Stir-fry briefly until aromatic and the chickpeas evenly coated in the spices.
5. Make the stew. Add tomatoes, sugar, bay leaf & water. Stir through, cover casserole with lid and simmer for 15 minutes, adding thawed spinach during the last 2 minutes of simmering.
6. When the time is almost up, heat the last tablespoon of canola oil in a small pan on a separate burner. When the oil is hot, add the garam masala, cayenne, and cumin seeds. Fry, stirring, until the spices are fragrant and toasted.
6. Season to taste with salt or mushroom seasoning powder. Serve with bread (such as Indian chapatti, roti or naan) and/or steamed rice.
Vege Tikka Marsala
Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
2 cloves of garlic
1 inch of ginger, peeled
10 sprigs of fresh cilantro (plus more for serving)
2 tablespoons of olive oil, divided
1/2 teaspoon of cumin
1/2 teaspoon of turmeric
1/4 teaspoon of ground cinnamon
1 teaspoon of paprika
1 teaspoon of salt (optional)
1 1/2 teaspoons of garam masala
800 g of canned plum tomatoes, not drained
1 small container of yogurt, around 142g ounces
425g of milk
1/2 head of cauliflower, chopped into bite sized pieces
3 large carrots, peeled and finely chopped
250g chickpeas (cooked)
optional: sweet potato
1. In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute.
2. In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.
3. Into the skillet, add the plum tomatoes (with the liquid from the can), yogurt, HALF of the milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.
4. Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.
6. Once the veggies are tender, add in chickpeas and the remaining milk. Stir to combine and let cook for 5 more minutes
Nyonya Sambal Paste, serve 4
For the Nyonya sambal:
2 stalks (40g) lemongrass – roughly chopped
12 candlenuts (50g)
5cm length (30g) fresh galangal – roughly chopped
3cm length (15g) fresh turmeric – roughly chopped
8 shallots (150g), halved
4 fresh red chillies (60g) – deseeded
4 dried red chillies (4g) – soaked and deseeded
1.5 tbsp tamarind paste
1.5 tbsp brown sugar
500g raw king prawns (approx. 20 prawns) – heads on, shells removed & deveined
4 tbsp vegetable oil

Large pinch of salt (to taste)
1 – 2 tbsp light brown sugar (to taste)
2 – 3 tbsp light soya sauce (to taste)
150ml – 200ml water
Shrimp Prawn curry, serve 4-6
1/2 teaspoon turmeric
2 pounds peeled, deveined shrimp (smaller is better here, don’t go for the jumbo prawns)
1/2 pound cauliflower, chopped
1/2 cup ghee or vegetable oil
1 1/2 cups finely chopped onions
3 cloves garlic, finely chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons paprika
1/4 cup plain yogurt (full fat is best)
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/4 cup heavy cream
10 ounces frozen peas
1. Bring 1 quart of water to boil. Add turmeric, shrimp, and cauliflower; cook for 3-4 minutes, until shrimp are just done. Drain the shrimp and cauliflower while reserving the turmeric water, and set aside.
2. Heat ghee in a large pan over high heat, and add onions. Fry onions until they turn golden brown and translucent, stirring constantly. Add garlic and cook for another minute.
3. Reduce heat, add cumin, coriander and paprika. Stir together, then add half the reserved cooking liquid. Increase heat and boil uncovered for about 10 minutes.
4. Add the remaining liquid and boil for another 20 minutes, until the sauce is thick.
5. Add yogurt, salt, and red pepper flakes. Cook for another 2-3 minutes.
6. Add shrimp and cauliflower back in, and cook until shrimp is heated through.
7. Turn off heat, add peas and heavy cream, mix, and let rest for at least 15 minutes before you serve it over basmati rice.
Salted egg yolk prawncurry leave 4 long, dried chili, 3 pc bird eye chili, 3 clove garlic, 3 salted egg, optional half tsp sugar
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
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
minced garlic
1 tsp mixed herb (basil/oregano)
Half TBSP olive oil
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、低筋面粉(当时家里只有低筋面粉)、玉米粉

1. 猪肉腌制2小时以后或隔夜。
2. 鸡蛋打匀(碗里),低粉和玉米粉搅拌均匀(盘里)。
3. 猪肉放进鸡蛋搅拌均匀,捞起来后放进面粉里面,让每块猪肉都沾上面粉。
4. 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。
pork rib - Steamed
1.5 Tablespoon rice wine
Half Tablespoon cornflour
3-4 Tablespoon water
Half Tablespoon sugar
Half teaspoon chicken stock powder
1 - 2 Tablespoon soy sauce
1 teaspoon thick soy sauce
Half to 1 Tablespoon
lime juice
500g pork rib
Half Tablespoon fermented bean
1 Tablespoon tauchu bean paste
some chopped fresh red chillies
1 Tablespoon chopped garlic

1) Oil lightly fry garlic and chillies, add bean paste & tauchu and fry till fragrant.
2) Add pork rib and lightly fry
3) Add seasoning and steam 40-45 minutes
pork rib - tom yum pan fry½ k. of cut-up pork ribs (or a combination of pork ribs and pork belly)
2 lemongrass stalks (white portion only), lightly pounded
2 kaffir lime leaves
1 shallot, halved
2 finger chilies
5 to 6 slices of galangal (substituting ginger will give the soup and different flavor)
1 tomato, thinly sliced
patis (fish sauce), to taste
juice of 3 to 4 limes
pork rib - BLACK BEANS SPARE RIBS CLAYPOT RICE1. Soak rice in water for about an hour and drain well.
2. Marinade spare ribs with minced fermented black beans, minced ginger, minced garlic, some soy sauce, cornstarch, soy sauce and few drops of black soy sauce.
3. Put soaked rice and 240ml water into claypot. Once boiling till the water almost dry up, add in marinated spare ribs and cook under low heat for about 5-7 minutes. Turn off the heat and lei it simmer for 15-20 minutes.
4. Pour in some soy sauce. Sprinkle some spring onions and put in scalded vegetables. Serve hot.
Braised pork

- heat up 3 tbsp oil, add in chopped red onions, shallot and garlic. Fry till fragrant,
- Add in mushrooms, fry until you can smell the mushrooms aroma. Add more oil if needed.
- Add in pork belly, fry until the meat turned white (almost 80% cooked).
- Add in soy sauce, fry until the soy sauce is slightly caramelized.
- Add in the rest of the seasoning. Fry until the dish gives good aroma. Add in water.
- Once water is boiled, reduce to slow and low fire, covered. Let it slowly cook for 30mins.
- After 30mins, add a little more water if necessary. Let it simmer another 15 to 20mins. Set aside for serving later.
8 - 10 servings:
80g Red Onions (红葱头) finely chopped
100g Shallots
2 cloves Garlic, minced (蒜头), optional
100g Dried Chinese Mushrooms, soaked
500g Pork Belly, skin on (三层肉)
650ml Water (水)
150ml First Draw Soy Sauce (头抽)
1 tsp White Pepper Powder (白胡椒粉)
1/2 tsp Sea Salt (海盐)
1 tsp Five Spice Powder (五香粉)
20g Rock Sugar (冰糖) ... See Note*
1 pc Star Anise (八角)
Garnishing: Boiled eggs, optional
Glazed Pork
500g pork belly (diced)
1L water, 4 piece ginger + 2 spring onion + 2 clove garlic
Boil above, then throw water
2 TBSP oil
Add pork, cook till brownish
Add 2 TBSP brown sugar
Cook till shiny glazed color
Add 3 TBSP light soy, 3 TBSP dark soy, 3 TBSP rice wine
250ml water, cook and simmer 45 minutes
Braised pork leg1) Hot water to blanch slight to remove blood of pork leg. Remove all hair
3) Oil fry garlic and ginger, add a bit of sugar/rock sugar and fry till brownish(soy sauce colour)
4) add pork leg, add 85g soy sauce
5) add enough water to cover pork leg, add 80g rice wine, 1 tsp salt & bunch of spring onion, medium fire for 50-60min
6) Off fire, let pork leg sit in water for 2-3 hours
7) Pour liquid into another pot to simmer till thick
8) mix into pork
black pepper 3 layer pork

Dipping sauce:
1/2 TBSP minced garlic
1 TBSP rice vinegar
300g 3-layer pork (2.5cm thick), wash and dry it, marinate will all below for 2 days
1 TBSP black pepper, pan fried till fragrant
1/2 TBSP minced garlic
1 TBSP rice wine
2 tsp salt
1 tsp sugar
Bake in 220 Celcius for 10 mins, then 170 Celcius for 20 mins
Crispy Roast Pork

2.8kg pork belly, with skin on (divide to 5 manageable strip if needed)
2tbsp 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 pork - optional:
5 tsp rice wine
1 tsp ground pepper
5 tsp sugar
1 cube fermented bean cube
5 tsp soy sauce
2 TBSP 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.
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.
4. Then use a sharp knife to lightly score the skin.
5. Massage the dry rub into the meat and rub the salt on the skin.
6. Marinate underside of pork in a container, wrap underside with foil, leave top uncovered.
8. (Optional: brush skin with white vinegar) Place in the fridge and let it dry out slowly overnight, to 2 days)
9. (Optional: slide 2 long bbq metal through the meat diagonally to prevent it shrinking) Preheat the oven to 200C. Place the pork, skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings.
10. 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
Baked chicken - Cambodian style

Place on greaseproof paper
Sprinkle on 1 Tablespoon black pepper
Bake at 175 Celcius for 45 minutes
Marinate overnight with blended paste:
5 pieces chicken thigh, deboned
1 TB fish sauce
2 lime, juiced
3 TB brown sugar
1 tspn salt
Blended paste till smooth paste:
2 stalk lemongrass, sliced only the bottom
3 shallots, skinned
4 cloves garlic, skinned
5 slices ginger
8 bird eye chilies
1/2 TB turmeric powder
KFC 11 spice mix
(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) Start with 176C, fry in 163C, cool above wirerack to prevent sogginess
(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 freshly ground 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
RGB KFC powder,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
CAJUN SPICE MIX (TESTED change below all into teaspoon, + 1 slight heaping teaspoon himalayan pink salt -> marinate 4 drumstick + 4 thigh) Below is just for marinate, not including spice for seasoned flour
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
optional: 4 tablespoons chili powder
One spice to rule it all: (below can marinate 8 wings)
27g paprika (~2 TBSP)
1 tablespoon + 1 teaspoon granulated garlic
2 teaspoons ground black pepper
1 tsp cayenne
3 tsp paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
2 tsp salt
Oven Fried chicken
75g of unsalted butter
78ml of vegetable oil
Seasoning flour (Online seasoning flour ratio: 1 cup flour uses 8 to 12.6 tsp spices as marinate has no spices. KFC mix uses 21.5 tsp spices for cup of flour)
140g of plain flour (can substitute some flour with coarse cornmeal)
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
(for 4 drumstick+thigh, total 10.5 to 11 tsp spice <exclude salt>)
Marinate drumstick with Cajun Spices Mix with 7 tsp spice mix in above recipe, 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
Flip the chicken over and bake for a further 15 minutes
Montreal Chicken Seasoning, good on fish as well
4 TBS fine sea salt
1 TBS black pepper
1 TBS onion powder (not salt)
1/2 TBS garlic powder (not salt)
1/2 TBS crushed red chili flakes (or to taste)
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/2 TBS coriander seed, bruised
mutton curry - mia

Stir fry spices, then add on garlic, shallot and dried chili until your kitchen starts to smell real good
Throw in the curry paste and wait for bubbles to appear, it’s cooking!
Just leave it for a while more
Put it mutton and let it cook for a while
Add water if needed
Add in some milk, depending on how creamy you’d want your curry to be
Add in tomatoes
Add salt to taste, add coriander for some kick
Spices like kayu manis, bunga lawang, etc.
Garlic, 1-2 cloves
Shallot, 1 piece
Smoking hot dried chili, up to you
Curry powder, 3 tablespoons mixed with water to become paste
Mutton, a handful
Cherry tomatoes, 2 pieces
Coriander for garnishing
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
pan fry salmonbrine for 10 minutes to overnight: 1 tablespoon of salt for every cup of water. Be sure to use cold water
Dry brine for moist roast chicken for 1.5kg

1 tablespoons Morton's kosher salt with 1 teaspoon of baking powder in a bowl
pat your chicken dry with paper towels
Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers
shower down over the surface of the chicken for even coverage
refrigerate uncovered for 12 to 24 hours.
Without rinsing, roast using one of our recipes, omitting any additional salting steps called for in those recipes.
Dry-brining for more than 24 hours will produce even more juicy and well-seasoned meat. To brine longer than 24 hours, loosely cover chicken with plastic wrap or cheesecloth before refrigerating to prevent excess moisture loss through evaporation.
Feta brine for chicken
60g feta blended smooth with 500g water
450g chicken
refrigerate at least eight hours or overnight
Remove the chicken from the brine, pat it dry with paper towels, and let it rest for about 30 minutes until it comes to room temperature.
Season the chicken with salt and pepper.
Grill the chicken over medium heat or place the pieces on a rimmed baking sheet and bake them at 204 Celcius for 20 to 30 minutes.
If cooking a whole bird, roast it in an oven-proof skillet at 232 Celcius for 50 minutes.
1 whole chicken, cut into 8 pieces
1/2 yellow onion, cut into large pieces
2 carrots, cut into 1" pieces
2 lemons, sliced
1/2 c olive oil
4 cloves garlic, chopped
1 teaspoon dried rosemary
1 teasppon dried thyme
1 t crushed red pepper
salt & pepper, to taste
(optional) cut potato
Lightly oil an oven-safe baking dish and pre-heat the oven to 204 Celcius.
Toss the carrots and onions with 2 T olive oil, season with salt and pepper, then add to the bottom of the dutch oven.
Coat the chicken with the remaining olive oil, garlic, herbs, crushed red pepper, salt and pepper.
Lay the pieces of chicken, skin side up, on the bed of carrots and onions.
Top with slices of lemon.
Bake until chicken is cooked through and crispy (about 45 minutes-1 hour).
Optional: Squeeze extra lemon over chicken before serving.
Roast chickenMix butter with herb<rosemary/thyme>, garlic, black pepper, <salt, if not dry-brined>, rub the mixture between skin and the flesh
Rub some salt inside the chicken
Stuff cavity with 1 lemon, 1 onion, 1.5 garlic, black pepper<optional: herb>
Truss the chicken
Roast at 200C for 1 hour on top of a rack for crispy skin, turning it half way
Serve with mash potato <700g>
Roast chicken 2 (Thomas Keller)
1 to 1.4kg farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
1. Preheat the oven to 232 Celcius. Dry chicken very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then tie the leg so that ends of the drumsticks cover the cavity / top of the breast and keep it from drying out.
3. Salt the chicken, about 1 tablespoon).Season to taste with pepper.
4. Place the chicken in a roasting pan breast side up, roast it until it's done, 50 to 60 minutes. Remove it from the oven.
4. Add the thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
5. Remove the twine. Cut the meat, and slather with fresh butter. Serve with mustard on the side.
gravy/pan sauceHeat the drippings and fat from the turkey over medium heat
Add half of the hot broth, scraping up brown bits
Transfer all liquid to measuring cup, chill overnight Next day
heat the fat, add butter/oil as needed, whisk in flour-1 or 2 Tablespoon to form thin paste, cook the flour and few minutes till brownish.
add rest of the liquid Season, salt, pepper, herb, <optional: 1 1/2 teaspoons Worcestershire sauce>
Hot green tea latte::2 tsp matcha, mix with 2 Tablespoon cold water as matcha will clump in hot water
::2 cups of milk heated with 1 tsp brown sugar
mix all