• 500 grammes of chicken supreme (the most tender part of chicken breast which is longish in shape, slice it to cubes / thick diagonal slices)
• 20 dried chillis (pre-soaked for 30 minutes, seeded and cut into halves)
• 5 cloves garlic (chopped)
• 4 tablespoons of cooking oil

• 1 tablespoon chinese cooking wine
• 1 tablespoon dark soya sauce
• 2 tablespoon corn flour

• 2 tablespoon chinese cooking wine
• 3 tablespoons of sugar
• 1 teaspoon of sesame oil
• 1 tablespoon white vinegar (or squeeze approximately 10 limes or more for juice)
• 1 teaspoon of cornflour
• 1/2 tablespoon of light soya sauce
• 1 tablespoon of water

1. Pound meat slightly with blunt side of knife or tenderiser. Marinade for 30 minutes.
2. Heat oil in wok, fry the dried chilli for 30 seconds and then add the garlic. Continue to stir-fry till garlic begin to brown. Add chicken and fry till cooked (if you wish to add cashew nuts, add them now). Then add seasoning, stir well until evenly distributed and gravy dries up.
3. Serve hot with steamed white rice.

• 2 pieces of ridge gourd (prepared as indicated above)
• 2 large eggs
• Small or medium sized prawns (about 1/2 cup, shelled)
• 3 cloves garlic (chopped finely)
• Warm water (to keep moist)
• 1 1/2 tablespoons cooking oil (palm oil preferred)

Seasoning :

• Salt to taste
• 2 teaspoons light soya sauce
• A couple of dashes of white pepper powder
• A pinch of MSG (optional)

1. Heat oil in wok. Add garlic and prawns and stir fry for 30 seconds. Add eggs and lightly break them as they are frying. Before eggs become completely fried / dried up, add ridge gourd and coat the ridge gourd slightly with whatever uncooked eggs remaining.
2. Stir well and add seasoning. Sprinkle some water to keep moist. Don’t overdo on the water as the ridge gourd will ooze out much water during the cooking process. (I overdid it and the dish was semi-floating just like the picture above.) Cover with lid and stir every 30 seconds or so.
3. Cook till ridge gourd has turned green and soft enough to your liking. Serve hot with white rice.

• 300 grammes of cabbage (cut across into 1 inch width)
• 200 grammes of carrot (sliced)
• 50 to 100 grammes of wood-ear fungus (soaked in water till soft)
• 5 dried chinese mushrooms (pre-soaked in 1 large bowl of water, cut into halves and with stem removed. Keep the water for cooking)
• 50 grammes of dried lily buds (pre-soaked till soft and knotted in the middle)
• 4 bulbs of garlic (chopped)
• 2 tablespoons of cooking oil
• 1 tablespoon of corn flour (mix with 3 tablespoons of water to make starch)

• 2 teaspoons light soya sauce
• 1 tablespoon vegetarian oyster sauce
• Salt and white pepper powder to taste
• 1 tablespoon chinese cooking wine

1. Heat oil in wok at high heat. Add garlic, chinese mushrooms and wood-ear fungus. Stir fry for 1 minute ensuring the garlic does not burn.
2. Add carrots, dried lily buds and cabbage and continue stir frying for another 2 minutes. Add a little water (from the water used to soak mushrooms) at a time to ensure that the vegetables do not dry out.
3. Add light soya sauce, vegetarian oyster sauce, salt and white pepper followed by 1 cup of water and let it boil with lid closed. Cook for about 3 minutes or until cabbage is slightly limp.
4. Finally, add chinese cooking wine and adjust seasoning to taste. This is followed by the corn starch to thicken sauce to your desired thickness.

• 300g plain flour
• 30g rice flour
• 300g caster sugar
• 1 tsp baking powder
• 100g durian puree (optional)
• 8 pandan leaves
• 150ml thick coconut milk
• 250ml water
• 3 eggs
• a pinch of salt

1. Wash and blend pandan leaves with the 250ml water and strain out the juice.
2. Sift rice flour, plain flour, salt and baking powder into a mixing bowl.
3. Mix sugar, eggs and durian puree with 150ml thick coconut milk. Stir till sugar dissolves.
4. Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter. Gradually add this batter to the egg mixture. Mix well and strain mixture.
5. Heat apom balik mould or a kwali until hot. Reduce the heat and grease slightly with oil.
6. Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apom balik turns golden brown. Remove from mould and fold the apom balik into half.

• 100gm butter
• 100gm brown sugar
• 1 egg
• 1/4tsp vanilla essence
• 130gm quick cooking oats
• 100gm self raising flour
• 1/8tsp salt
• 100gm chocolate chips
• 30gm cashew nut - chopped

1. Place butter, sugar, egg and vanilla in a bowl and beat until creamy.
2. Combine the rest of the ingredients in a bowl.
3. Brush baking tray with butter and arrange tablespoons of the cookies dough on the tray, well spaced apart. Dip the base of glass or cup in flour and flatten cookies 0.5 cm thick.
4. Bake at preheat oven 180ºc for 12-15 minutes.