Ingredients

1. Soak the bee hoon in hot water for 20 minutes. Cut the cilantro. Clean the potato and cut them quarterly.
2. Heat oil in the pot. Saute the onions, ginger, garlic, sliced fresh chilli, and chilli paste. Sprinkle salt and pepper to taste.
3. Pour water into the pot and let it boil for a few minutes.
4. Then break one egg at a time into the pot to poach the egg. Let the soup boil and stir the soup gently.
5. If the soup is not saltish enough to your taste, sprinkle more salt.
6. Add cut potato into the pot and let it cook for a few minutes.
7. When the potato is cooked, add the bee hoon and stir the mixture gently for a few seconds making sure that the bee hoon is soft.
8. Then sprinkle the cut cilantro into the soup and turn off the stove.
9. Ready to serve with rice.

Note:

If you like bee hoon add more, if you don't like bee hoon put less.

Ingredients:

1 small whole chicken (approx. 3 lbs)
1 tsp browning seasoning
1 tbsp soy sauce
1 tbsp sesame seed oil
1 tsp brown sugar
1 tsp white pepper
1 tsp salt
3 fresh Thai Chillis or 2 fresh Jalapeno peppers
1/2 can mexicorn
Vegetables (optional)
Scallion
1 tsp ginger
1 tsp garlic
1 tbsp minced onion
1 tsp chilli paste
1/4 or 1/2 cup water
2 tbsp butter
Italian marinate dressing

Methods:

1. Thaw the whole chicken and smothered the chicken with italian marinate dressing and butter. Sprinkle 1 shake of salt and pepper. Set aside for marination for a few hours.
2. Heat oil in 'Dutch Oven' or wok or pan that can withstand stove heat. Add sugar,browning seasoning,soy sauce, sesame seed oil, and pepper. Stir the mixture gently and put the whole chicken into the pan for carmelizing and browning. Cover the pan with aluminum foil for a few minutes, then turn the chicken over and cover it again for a couple of minutes. If using Dutch oven use its cover.
3. Once chicken is homogeneously browned, scoop the chicken and put it in a pan.
4. Cut the chicken at it's joints but not into small pieces. Set it aside.
5. Saute the onion, garlic, chilli paste, and ginger. Pour water into the pan and stir gently. Add fresh chillis, tomatoes, scallions, mexicorn, white pepper, and any vegetables(optional). Cook for a few seconds.
6. Then put the cooked cut chicken into the pan containing the saute mixtures, and cooked for a minute or until the chicken is cooked.
7. Ready to serve with rice and fresh raw salad etc...
   

Note:

• Italian marinate dressing is NOT the italian dressing, it is italian dressing for marinating.
• If one want to add vegetables, suggest: cauliflower, carrots, etc...
• If 'Dutch Oven' not available use wok or you can bake the chicken making sure to turn the chicken over so that it browned on all sides.
  

1. Wash and clean the rice. Cooked the rice in the rice cooker.
2. Once cooked and the rice is still hot. Blender the hot cooked rice until it is fine.
3. Pour the blendered cooked rice into a pan or a casserole dish. Spray the pan with oil before pouring the blendered rice.
4. Place cling-wrap over the poured rice and tap it with your palm so that the rice is nicely compacted. Let it cool for a few hours before cutting the rice.

Note:

• Short grain rice is preferred but if it's not available long grain rice can also be used.
• Besides using the rice cooker, one can also buy rice in plastic packet. Open the package with ziploc and scoop the amount needed.
• Wash and clean the rice and let it dry for awhile or dampen before putting the rice back into the plastic.
• Fill a pot with water and drop the plastic containing rice into the pot filled with water. Cooked the rice for 1 hour or until the rice is cooked. Then let it cool for hours before cutting.

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Lontong soup

Ingredients:

Small size Jicama (sengkuang)
Long Beans
Carrots
Cabbage (Optional)
Extra firm Taufu (optional)
Soy Tempeh
minced onion
minced garlic
minced ginger
2 tbsp chilli paste
1 1/2 can coconut milk
1 1/2 tbsp tumeric powder
5 cups water
salt & white pepper to taste

Methods:

1. Slice thickly horizontally(Juliene) all the vegetables. Cut the tempeh according to your disgression. Marinate the tempeh with tumeric, salt, & pepper and set aside for a few minutes. After 10 minutes, fry the tempeh until golden brown and set aside. If using taufu, similar step need to be adopted.
2. Heat oil and saute the onions, garlic, salt, pepper, 2 shakes tumeric, and ginger in a pot for a few seconds.
3. Then pour 1 cup of coconut milk into the sauteed mixture. Stir gently and add 2 cups of water.
4. Pour the coconut milk into the mixture and spinkle the tumeric into the pot making sure that the color turn thickly yellowish. Stir the soup for 1 or 2 minutes or until it boils.
5. Add the fried taufu or tempeh into the pot for a few seconds. Then add all the vegetables.
6. Let the soup cooked until it boils and add salt and pepper to taste.

Ingredients:

Scallops
Prawns
Squids
Spinach or Bak Choi
Fresh green Chilli (sliced)
Minced Garlic
Minced Onion
Minced Ginger
Tom Yum Paste
1 tbsp Chilli paste
1 tbsp Soy sauce
5 cups water
Asian Rice Vermicelli
Asian Rice sticks XL size
1 Lime or Lemon
Salt & white pepper to taste

Methods:

1. Clean and wash the seafood. Pour 1 cup hot water onto the tom yum paste.
2. Soak the rice sticks and vermicelli with cold water overnight.
3. Saute minced onions, garlic, ginger, chilli paste, and fresh sliced chilli or jalapeno peppers. Add a pinch of salt and pepper to taste.
4. Pour the watery tom yum paste into the wok and add the seafood into the wok. Stir gently until the seafood cooked.
5. Then add the soaked vermicelli into the wok until they are softened. Fold the mixture gently. Add more salt and pepper if needed to taste.
6. Finally, add the spinach or bak choi. Let it cooked for a minute.
7. Ready to serve with jalapeno peppers or fried onion and boiled egg.

Ingredients:

1 package Vegie Salad
1 tsp Feta Cheese (Basil and Dried Tomato)
2 tbsp Balsamic and Olive oil Vinegarette (for dressing)
Cucumber (sliced) (Optional)
1 Tomato (sliced)
Pitted Calamata Olives (Optional)

Method:

1. Tossed the ready-mix salad into a salad bowl.
2. Slice the tomatoes and cucumber thickly (Optional)
3. 1 tsp of feta cheese sprinkle or put in center
4. Serve in a plate then add any of the salad dressing: Basalmic Vinegarette or Thousand Island
5. Add or sprinkle a few Pitted Calamata Olives if desired.

Ingredients:

2 tbsp minced onion
1/2 tsp minced ginger
1/2 tsp minced garlic
1 fresh chilli or jalapeno pepper
Kale vegetable (base on your need)
1 1/2 can coconut milk
1 1/2 tbsp tumeric powder
salt & white pepper
1/2 extra firm taufo (cut into cubes)
1/4 small size sweet potato (quarterly cut)
5 cups water

Methods:

1. Clean and cut the kale, peppers, taufo, and sweet potato.
2. Heat the oil in a pot. Saute onion, garlic, ginger, jalapeno pepper, salt, and white pepper for few seconds. Add 3 tbsp coconut milk and 1 tsp tumeric powder. Stir the mixture gently.
3. Then add 2 cups water and add coconut milk a little at a time. Stir gently, making sure that the soup is slightly thickened.
4. Pour in more coconut milk if the mixture is not thickened and add tumeric and salt. Stir gently and let it boil for a few minutes or until the soup boils.
5. Next, add the balance of water and coconut milk and add salt to taste. Add the taufo into the pot. Let it boil for few seconds.
6. Then add the clean, cut kale into the soup and cover the pot for few seconds or until the kale turn dark green color.
7. Finally, add sweet potato and let the soup boil for few seconds or until the sweet potato is cooked.
8. Ready to serve with rice and fried dried salted fish or poach eggs, etc.

Ingredients:

1. Cleaned the cut chicken. Add all curry powder into a small bowl and pour 1/2 cup of water or until the mixture become a paste.
2. Add 2 tbsp coconut milk into the curry mixture. Then add tomato paste into the curry mixture. Stir gently until the mixture looks slightly thickened. Set it aside.
3. Wash and cut potato,oriental brinjal, and tomato. Wash okras. Then set aside.
4. Heat oil in a pot. Saute onion, ginger, garlic, chilli paste, and fresh chilli or pepper for a few seconds. Then add pinch of salt and pepper and 2 tbsp of curry mixture and 4 tbsp of coconut milk. Stir gently.
5. Pour 3 cups of water into the saute mixture. Add half can of coconut milk and 3 tbsp curry mixture. Stir gently and add the chicken into the pot containing the mixture.
6. Add the balance of water and coconut milk a little at a time and cover the pot for 5 minutes at mid heat or until steam comes out of the pot.
7. Then add the rest of the curry mixture, 1 tbsp tomato paste, sugar, and coconut milk into the pot and stir the mixture gently until the curry is slightly thickened. Cover the pot again for another 2 minutes.
8. Add the vegetables except the tomato. Cover the pot for 4 minutes or until the steam comes out of the pot.
9. Lastly, add tomato and cook for 2 minutes.
10. Ready to serve.

Note:
If the curry is not saltish then add another pinch of salt to taste.

The chicken curry should not be too watery. It has to be thickened. If it's too watery, add more coconut milk. If it's too thick, add a little water at a time.

1. Minced onions
2. Minced garlic
3. Minced ginger
4. Chilli paste
5. Hot chilli paste
6. Tomato paste

From #2 to #6, I put the pictures here.

#4 to #6 ingredients, I prefer to use Turkish or middle-eastern brand compared to the ones sold in the mainstream grocery store. The reason being that the specified ingredients that come from the mainstream grocery store have high content of vinegar which I don't really like the taste compared to the Turkish brand. If the bottle is too large, transfer the ingredient into small tupperware or small bottle for individual consumption. If the specific chilli is not available, one can also make them at home.

How to make the chilli paste:

Ingredients:

1 lb dried chilli
Pinch of salt
1 tsp Olive oil or any vegetable oil

Methods:

1. Clean the dry chilli, making sure that the seeds are being thrown away.
2. Boil the dry chilli for 1 hour at mid heat or until the chilli cooked. Add a pinch of salt into the boiling ingredients.
3. Then drained the water. Put the cooked chilli into blender, add oil, and blended the chilli.
4. Finally, scooped the blended chilli into a tupperware or bottle and leave it for a few minutes to cool before closing the tupperware.

Caution: Your hand may feel hot. Do not rub your eyes after handling the cooked chilli.

Ingredient #1: I make it myself. Here is the recipe:

How to make minced onion:

Ingredients:

2 large red onions
4 fresh vietnamese/thai chilli

Equipment: Small chopper

Methods:

1. Cut the red onions into small pieces which can fit into the chopper.
2. Add the cut onions into the chopper and chop them into rough pieces.
3. Cut the fresh chilli and add them into the chopped onions and chopped the mixture.
4. Finally, pour the chopped mixture into the tupperware and put the tupperware in the fridge.

1. Boiled the marinated cut beef in a small pot until the beef softened and able to be eaten.
2. Ground the peanuts together with taucho. Boil the pasta and set it aside. Soak the vermicelli noddles with warm water for a few hours.
3. Mix both noodles and drained the water.
   
4. Heat the oil in a wok. Saute the onion, garlic, chilli paste, and grounded peanuts-taucho for a few seconds.
5. Then pour the broth from the boiled beef into the wok a little at a time. Add a pinch of salt and white pepper.
6. Add 1/4 cup of V8 juice and the cooked beef into the wok. Add tomato paste into the wok. Stir gently.
7. Then add the mixed noodles into the wok and fold the noodles gently so that it fully blended at mid heat.
   
8. Leave it on the heat for 1-3 minutes. Then add the fish sauce and folded the mixture gently.
   
9. Finally, add the vegetables and tomato ketchup and stir the mixture. Leave the fried noodles on low heat for 5 minutes or until it's fully cooked. Before turning off the stove, make sure that the mixture is well blended and the vegetables are cooked.

1. Washed and cut the chicken. Sprinkle salt, pepper, tumeric and chilli powder into the cleaned cut chicken.
2. Mix the ingredients gently. Then add Italian dressing into the chicken and gently fold them until they are mix.
3. Heat the oil in the skillet making sure that the skillet is really hot.
   
4. Put the flour and potato flakes in a zip-lock bag and shake the bag so that the mixture is properly mix.
5. Put the chicken two at a time and shake the bag until the chickens are coated with the flour-flake mixture.
6. Finally, drop them into the hot skillet.