Ikan Sumbat & Tauhu Sumbat

the ingredients:

Fish - Cencaru or Kembung
ginger
red chilli
dried chilli
kunyit hidup
dessicated coconut
salt
chilli boh
a little warm water
garlic
shallots

the method:
blend everything except the fish. Clean fish and slit open the middle part. Saute the blended ingredients till fragrant. Sumbat into the middle part of the fish. For Tauhu, do the same except add some minced meat into the coconut mixture.

Siew Kai Yik ala Lily

this recipe...easey peasey!!!

ingredients:
chic wings
dark soy sauce
light soy sauce
kicap manis
lea & perins sauce
sugar
chinese cooking wine

the method:
marinate the chicken with the ingredients for about 30 minutes. Better if overnight. BBQ the chic wings for 30 minutes in 200c

Baked Mushroom Chicken

Ingredients:
Chicken meat
Black mushroom (sliced)
Ginger
Onions
Spring Onion

Marinate:
Oyster sauce
Light soy sauce
Dark soy sauce
Chinese cooking wine

The Method:
Marinade the chicken for 30 minutes. Put the rest of the ingredients together with chicken and wrap it with aluminium foil. Bake at 200c for 35 minutes.

BoyBoy not Around Dish

this was what we had for dinner, when boyboy not around...woohoohooo...

Quick, Cheap & Simple

Hubby called to ask, "What r u cooking tonite ah?" I answered, "Love Menu".... he walked into the kitchen, he found these two dishes...ahhahahhahahah.... he exclaimed,"Ah???!!! wong kua chau har and fried tau foo with sauce??!! Love menu??!!" hahahhahaha

Yes, everyone out there, when every dish is cooked with love, sweat and tiredness... is called Love Menu...hehehehh
The sauce for the tau fu: Vinegar Red Chilli Ginger Garlic Thai Chili sauce sugar a pinch of salt The method: Chop all ginger, garlic and red chili. Saute them and add in Thai Cilli sauce, vinegar, sugar and salt. Bring to boil, that's it!! Pour over fried tau foo...

The gravy for Prawn and cucumber: Oyster sauce, light soya sauce and a little sugar. The method: Saute chopped garlic, add in prawns. Stir fry till cooked. Add in the cucumber, chau just a little, add in all the sauce. Dish out as quickly as possible so that cucumber is not overcooked... hubby likes it crispy!

The Combi Fish

Why do I name it The Combi Fish? Because it's a combination of tau cheong and keong yoong. Here's how i did it...
Ingredients: fish 1 tblspoon tau cheong 1 inch ginger 5 pips garlic chili padi For garnishing: spring onion red chilli

The Method: Blend tau cheong, ginger and garlic with a teaspoon of water. Fry the fish and set aside. Saute garlic, ginger strips and chilli padi till fragrant. Add in blended stuffs, cook till very fragrant and pour over fried fish...garnish it.... emmm....hubby said as he enters the house, "wa!!! smell soooooo heong!"

Lo Bak, I Did It My Way!!!!!!!!!!!!!

hahaha!! never knew I could do this, and it's amazing!!!!!

Ingredients:
Fu chuk
Pork/Chic meat
1/2 inch carrot
onions
red chilli
spring onions

Marinate:
five spice powder
pepper
soy sauce
a little dark soy sauce
sesame oil
sugar

The Method:
Finely chopped pork/chic and the rest of the ingredients. Mix them together, marinade with marinate ingredients. Wrap in fu chuk. Deep fry!!!

the secret:
fu chuk should not be washed, but just clean with a damp cloth. Otherwise the crunch is lost after fried. Chop the meat and not blend so that it has a better texture. Of all the marinate ingredients, put more five spice powder.

The Cin Cai Dish

This is The Cin Cai Dish...that's what my colleague calls it... she was the one who inspired me with this dish... try it u wont regret...

Ingredients:

Chicken
Capsicum
Onions
Garlic

The Gravy:
Soy Sauce, kicap manis, dark soy sauce, sugar, oyster sauce, corn starch

The Marinade:
Sesame oil
soy sauce
sugar salt
dark soy sauce

The Method:
Marinate the chicken with marinade sauce. Saute onions, garlic, capsicum till fragrant. Add in the chicken, then close lid for 3 mins. Lastly, add in the gravy ingredients.... serve HOT!!!!