Laksa

Ingredients:
1 pack Laksa Noodles (Blanced)
2 Onions
8 cloves Garlic
1 inch Ginger
1 Lemongrass (sliced for easy blending)
1 inch Galangal
1 cm Tumeric or 1 Table Spoon Tumeric Powder
10 pieces Dried Chilli
4 pieces Mackerel Steak (Ikan Tenggiri)
Laksa Leaves (Daun Kesum, Vietnamese Mint)
Salt
Cooking Oil
200ml Coconut Milk

Garnishing:
1 Cucumber (Julienne)
Egg (Boiled)
Beansprouts (Blanched)
Puff Tofu (Fried)
Fishcake (Fried)

Sauce:
20 pieces Dried Chilli (Blended with warm water)
Salt
- Heat up oil and pour in the Blended Chilli.
- Season with salt and cook for 10 mins in medium heat.

Steps:

1. Blend Onions, Garlic, Galangal, Ginger, Lemongrass, Tumeric and Dried Chilli with some water till become a paste.
2. Boil Mackerel Steaks for 5 - 8 mins. Do not discard the boiling water after Mackerel is cook.
3. After boiling the Mackerel, remove the bones and blend the meat with some of the water used for boiling the fish.
4. Heat up oil in pot and sauteed the paste in Step 1 for 8-10 mins.
5. Add the blended Mackerel and cook for 3-4 mins.
6. Add 10- 15 Laksa Leaves and seasoned with salt.
7. Pour in Coconut Milk stir and cook for 3-4 mins.
8. Onced cook pour gravy on Laksa Noodles and garnished with egg, puff tofu, cucumber, laksa leaves, fishcake and beansprouts.

Steamed Seabass

Ingredients:
1 whole Seabass
1cm Ginger (Sliced)
1 Onion (Sliced)
4 cloves Garlic (Sliced)
3 Shiitake Mushroom (Sliced)
1 Green Chilli (Sliced)
1 Red Chilli (Sliced) or Birdseye Chilli for extra Spiciness
1 cube Fish Bouillon
Salt and Pepper
1 cup Water

Garnishing:
Chopped Spring Onion
Chopped Parsley
Fried Shallots

Steps:

1. Add all the ingredients together and Steam for 20 minutes.
2. Garnish with Fried Shallots, Chopped Spring Onion and Chopped Parsley.

Jajangmyeon

Ingredients:
4tbsp Black Bean Paste
Chicken Meat (diced) or Seafood
1 Carrot (cut in wedges or shredded for garnishing)
2 Potatoes (cut in wedges)
1 Zucchini (cut in wedges or shredded for garnishing)
1 Yellow Onion (roughly diced)
5 cloves Garlic (finely chopped)
Salt and Pepper
4 tbsp Sugar
3 tbsp Oyster Sauce
4tbsp Corn Flour mix in water
3 tbsp Ground Chilli Paste
2 cup Water
Cooking oil
Noodles

Steps:

1. Pan fry Black Bean Paste in a little oil and add sugar. Cook till slight burnt smell.
2. Remove and set aside cooked Black Bean Paste. Leave excess oil in pan.
3. Use the same pan, add 2 tbsp of Cooking Oil and sautee Onions and Garlic till soft.
4. Add in Chilli paste and Oyster Sauce. Fry for 3-4 mins.
5. Add in Black Bean Paste, Salt and Pepper for taste and mix well.
6. Add wedged vegetables (carrot, zucchini and potatoes).
7. Add Chicken Meat or Seafood and mix well.
8. Add water and cook till Meat or Seafood is cooked well.
9. Pour in Corn Flour and water mixture.
10. Stir till sauce thickens.
11. Boil Noodles.
12. Garnish with shredded vegetables.

Okonomiyaki

Ingredients:
200gm Tempura Flour
350ml cold water
1 egg
Pinch of salt
Shredded Cabbage
Sliced Salmon (or shrimp or any cold cut meats eg. ham)
Cooking oil

Okonomiyaki sauce:
4 tbsp Tomato Ketchup
4 tbsp Worcestershire Sauce
3 tbsp honey
Pinch of salt

Garnishing:
Bonito flakes
Qewpie mayo
Okonomiyaki Sauce

Steps:

1. Mix Tempura Flour with water, egg and salt.
2. Add shredded cabbage to mixture.
3. Heat oil in pan and pan fry flour mixture.
4. Place salmon on top of the mixture.
5. Once cooked garnish with Qewpie mayo, Okonomiyaki Sauce and Bonito Flakes.

Mui Fan/Hor Fun

Ingredients
Prawn
Squid
1 Fish Cake
Chopped Spinach
1 Sliced/Chopped Onion
4 cloves Garlic (minced)
1 Chicken/Fish Cube
1 tbsp Dark Soy Sauce
2 tbsp Sweet Soy Sauce
2 tbsp Corn Flour
Cooked Rice or Kway Teow (for Hor Fun)
Cooking Oil
1 bowl Water

Seasoning
Salt
White Pepper
Black Pepper

Hor Fun
Kway Teow
1 tbsp Sweet Soy Sauce
(Soak Kway Teow in boiling water for 3 minutes and mix thoroughly with Sweet Soy Sauce)

Steps:

1. Heat Cooking Oil.
2. Sautee Onion and Garlic till translucent.
3. Add water and Chicken Cube.
4. Add both Dark and Sweet Soy Sauce.
5. Once broth boils, add in Prawns, Squids and Fish Cake.
6. Mix Corn Flour with 1 cup water and add in the mixture to the broth.
7. Once broth thickens, add in chopped Spinach.
8. Add in Salt, White Pepper and Black Pepper to taste.
9. Pour mixture over cooked rice/kway teow.

Tuna Rice Ball

Ingredients

• Cooked Rice
• Carrot (finely chopped)
• Shiitake Mushroom (finely chopped)
• 1/2 cup Chicken Stock
• 1 can Tuna (your favourite flavour)
• Seaweed (shredded)

Seasoning

• Salt (to taste)
• Crushed Black Pepper/White Pepper (to taste)
• 2 tbsp Sesame Oil
• 1 tbsp Cooking Oil

Additional

• Plastic Gloves
• Plastic Wrap

Steps

1. Heat cooking oil in pan and sautee Carrots and Mushrooms.
2. Add Salt and Pepper to taste.
3. Add Chicken Stock. Cook till Carrots and Mushrooms soften.
4. Mix Rice, Sesame Oil, Veges and Seaweed
5. Flatten rice mixture on palm (use plastic glove with abit of oil) and add tuna in the middle.
6. Ball up the rice and wrap in plastic wrap.

Rustic Roasted Chix

Ingredients

Main
10 pcs Chix Wings/Drumlets
Carrots (wedges)
Potatoes (wedges with skin)
Red/Green/Yellow Bell Peppers( optional)
Shiitake Mushrooms (optional)
10 cloves Garlic (peeled)
1 Yellow Onion (cut in 8 pcs)

Sauce
Sriracha Sauce
2 tbsp Sugar
Lime Juice
* Or you can purchase Nando's Peri-Peri Sauce

Seasoning
2 tbsp Olive Oil
White Pepper (to taste)
Crushed Black Pepper (to taste)
Salt (to taste)

Steps:

1. Marinate Chix in Olive Oil, Salt, White Pepper and Crushed Black Pepper.
2. Roast in oven @ 200 degrees for 20 mins.
3. Add Sugar and Lime Juice to Sriracha Sauce.
4. After Chix is roasted, add all the other ingredients in the pan and drizzle/pour the sauce in.
5. Roast in oven @ 200 degrees for 20 mins.