• 5 unripe mangoes, peeled & shredded
• 600gm tuna, grilled and flaked
• 5 shallots peeled and sliced
• 500ml thick coconut thick milk
• 3 sliced chillies
• 3 sprigs fresh coriander, chopped
• Salt & pepper

1. Mix shredded mango with the salt.
2. Set aside for 10minutes. Squeeze to remove liquid.
3. Mix in tuna & all ingredients.
4. Chill and serve.

• 200 grammes white fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
• 5 cm ginger (sliced thinly)
• 3 stalks spring onions (cut to about 5cm lengths)
• 4 cloves garlic (chopped finely)
• 150 ml hot water
• corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
• 200 ml cooking oil

Seasoning :

• 1 teaspoon oyster sauce
• 1/4 teaspoon salt or to taste
• ¾ tablespoon of Chinese cooking wine
• a couple of dashes of white pepper powder

1. Heat oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
2. Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute garlic and ginger till aromatic. Add spring onions next. Stir evenly before adding fried fish slices and hot water.
3. Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
4. Dish out and serve hot with steamed white rice.

• 1 medium-size bitter gourd , halved, seeded and sliced thinly
• 1 tablespoon oil
• 2 eggs
• 1 salted duck egg
• salt and sugar for seasoning

1. Beat the egg and salted egg together. Cut the salted egg yolk into small pieces with a fork.
2. Heat the wok and add the oil.
3. When oil is hot, add in the egg. Toss in the sliced gourd when the egg mixture is still a little runny in texture. Mix thoroughly for about 1 minute.
4. Cover pan and cook for 2-3 minutes. Do not overcook - leave some crunch in the vegetable.
5. Season and dish out.

• 300 grammes of spinach (rinsed and plucked at the stems. Discard old or thick stems)
• 10 grammes of wolfberries (about 20 to 30 pieces)
• 100 grammes of minced meat (we use pork)
• 50 grammes of ikan bilis
• 3 soup bowls

• 2 teaspoons light soya sauce
• a dash of white pepper powder

• Salt to taste
• 2 teaspoons light soya sauce

1. Boil ikan bilis in water for 30 minutes to make stock. Remove ikan bilis when done. Meanwhile, marinade minced meat.
2. Bring stock to boil again after removing ikan bilis. Scoop minced meat into meat balls using a teaspoon and add into the stock. Cook till all meat balls float to surface. Add spinach and wolfberries and bring back soup to boil. Add seasoning to taste and serve immediately.

• 3 cups white sugar
• 1 cup evaporated milk
• 1/4 cup cocoa
• 1/2 cup peanut butter
• 1 tablespoon butter

1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.