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Sabah snake grass is used to treat cancer. It is easily grown in the backyard. The leaves can be cooked as vegetables. It can be fried or boiled with seafood, meat or eggs.

Ingredients:
1 bowl sabah snake grass

1 egg
1 tbsp dried anchovy
1 tsp salt
1 bowl water

Method:
1. Boil a bowl of water with dried anchovy.When it boils, add in one beaten egg. Stir slightly,

2, Add in the vegetables.Season with some salt.

3. Serve hot with rice.
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Ingredients:
200 g tenggiri fish (Spanish Mackerel)
1 tsp cornflour
1/2 cup water
1 tsp salt
1 egg
1 tsp curry powder
1/2 cup coconut cream

Ingredients to be blended:
5 shallots
3 cloves garlic
4 candle nuts
1 stalk lemon grass
1 sm pieces dried shrimp paste (belacan)
10 fresh chillies
1 tsp turmeric powder

Method:
1. Cut the fish and debone them. Put all the meat in a blender or pound until fine, smooth and fluffy. Add some water, salt and cornflour in the mixture.

2. Blend all the blended ingredients in a blender.

3. Mix the blended ingredients, curry powder, coconut cream and 1 beaten egg  with the fish paste.

4. Put the mixture in  an aluminium foil and cover all the edges.

5. Steam or bake them for 15 - 20 minutes.

6. Serve hot with rice.

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Ingredients:
1 fresh cuttlefish
1 bunch kangkung
1 string tauhu pok
1 tsp sesame seeds
2 tbsp teecheo (sweet sauce)
1 tsp chili sauce


Method:
1. Blanch cuttlefish in hot boiling water until it curls up. Put aside to cool down.

2. Blanch kangkung and tauhu pok for a few minutes. Drain out the water.

3. Slice the cuttlefish thinly. Cut the kangkung into 3cm in length and the tauhu pok in quarters.

4. Place the kangkung in a plate, followed by cuttlefish and tauhu pok.

5. Pour some sweet sauce and chili on top of it. Sprinkle some sesame seeds.

6. Serve with rice.

Note: You can use rojak sauce to replace the sweet sauce.
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This is a vegetable that we seldom find in the market. It is a leafy vegetable with soft leaves. When cooked it has a dark green colour and tastes good. Some people call it duck vegetables because the leaves look like the duck's feet.

Ingredients:






14 Oz. Premium Shallots




8-10 leaves of duck vegetables
2 onions
2 eggs
1/4 tsp salt
1/4 tsp anchovy stock
oil for frying

Method:

1. Wash and cut the vegetables. Pound onions till fine.

2.  Heat up a wok and fry onions with 2 eggs. Stir-fry the eggs into small pieces. Add in the vegetables and stir fry for another few minutes.

3. Add salt and anchovy stock and mix well. Serve on a plate.









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Some research have found that Pomegranate juice has about about three times more antioxidants than red wine or green tea. Many people drink this juice because of its rich taste and also an excellent agent for promoting blood flow to the heart. It has also been found to reduce plaque in the arteries. It is helpful in preventing heart attacks and stroke.

Apples too have many benefits. Some researchers have found that daily intake of this fruit provide anti-cancer benefits.

Ingredients:
1 fresh pomegranate
1 green apple

Method:
1. Wash and cut pomegranate and apple.


2. Put the fruits in a fruit juicer and extract the juice.

3. Drink it everyday for better health,
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Ingredients:
1 piece fresh cuttle-fish
1 stalk spring onions
3 baby corn
3 baby carrot
1 bombay onion
1 tbsp oyster sauce
1 tbsp water
1/2 tsp pepper
1 clove garlic (chopped)
1 tbsp oil

Method:
1. Scald cuttle-fish in hot boiling water for a few minutes. When it curls up, take out and lets it cool down.

2. Cut the cuttle-fish into rectangles about 2cm x 4 cm. Make criss-cross slits on the back of the cuttle-fish pieces.

3. Wash and cut the corns and carrots into halves. Cut the onion into quarter and the spring onions into 3 cm in length.

4. Heat up a wok with some oil. Fry garlic until fragrant. Add in all the other ingredients. Stir-fry for a few minutes. Dish out and serve hot.
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Ingredients:
10 pieces medium prawns
1 tsp pepper
1 tbsp light sauce
1 tbsp water
1 tbsp oil
1 clove garlic (chopped)

Method:
1. Devein and wash prawns. To devein the prawns, make a slit at the back of the prawns. Cut through until the veins can be seen. Pull out the veins with your fingers. Trim the head and tail.

2. Heat up a wok with some oil. When it is hot, add in the garlic and stir fry for a few seconds.

3. Add in the prawns and stir-fry again until cooked. It will take a few minutes only.

4. Mix in pepper, light sauce and some water to the prawns. Stir-fry for another two minutes and it is done.

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Ingredients For the Dough:
1 cup wheat flour
1/2 beaten egg
1/4 cup water
1/2 tsp salt

Ingredients for the gravy:
2 cups anchovy stock
1/2 beaten egg
some vegetables
few slices of fish cake
some small prawns

Method:
1. Prepare the dough. Mix all the ingredients and knead until soft and smooth. Leave aside for 20 minutes. Use a dough machine to roll out the dough into thin flat strips. If you do not have a dough machine, roll out the dough thinly on a wooden board and then roll it like a Swiss roll and cut evenly about 1/2 cm.

2. Prepare the gravy. Boil 2 cups of anchovy stock. To prepare this, boil 2 tablespoons of dried anchovy with some salt and water.You can also use 1 cube of  anchovy cube to 2 cups of water.

3. When the gravy begins to boil, add in prawns, fish cakes and some vegetables. To thicken the gravy, stir in the beaten eggs. Garnish the dish with some fried shallots and sliced spring onions.




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Have you tried cooking meehoon kueh with chicken? The traditional method is to cook it with dried anchovy. For those who love chicken, have a try at this dish.

Ingredients for the dough:
1 cup wheat flour
1/2 an egg
1/4 cup water
1 tsp salt

Ingredients for the soup:
1 piece chicken thigh
3 bowls water
1 cube chicken stock

some salad leaves and sliced fried shallots

Method:
1. Add 1 cup of flour in a mixing bowl. Beat half an egg and add into the flour. Add in water and salt. Knead until the flour is smooth and soft. Leave aside for at least 15 minutes.

2. Wash and chop chicken thigh into small pieces. Boil them with water and season with chicken stock. Let it simmer for 20 minutes.

3. Pull the dough with your hands until you get a thin flat piece. Put it in the boiling soup. Repeat the process until all the flour are done. Put in some salad leaves and turn off the fire.

4. Sprinkle some sliced fried shallots on top of the dish. Serve it  hot.
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You can cook mee sua soup in minutes. It is a Chinese noodle made of fine thin strands of wheat flour. The Chinese cook this dish for birthdays because they belief that those who take this dish will have long life. It is also suitable for the sick, young children and the elderly. The soft texture of the noodles make it easily digestible.

Ingredients:
2 pieces mee sua
2 eggs
1 red chili
a few salad leaves
4 cups water
2 tbsp oil for frying
1 tsp anchovy stock

Method:
1. Beat the eggs and fry in a wok. Stir-fry the eggs until cooked.

2. Add in water and let it boil. Season the soup with anchovy stock.

3. When it boils, add in the mee sua and let it boil for a few minutes. Lastly add in the salad.

4. Serve in a bowl with some shredded chillies.
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This dried shrimp sambal can keep up to one month. It can be used for sandwiches, just eat with rice, cook with chicken, mee, fish or anything you like.

Ingredients:
1 big bowl dried shrimps
10 shallots
1/2 cup dried chilli paste
1tbsp tamarind +1/2 cup water
3 tbsp sugar
5 tbsp oil

Method:
1. Wash dried shrimps and grind in a blender until fine.

2. Wash and grind shallot until fine.

3. Heat up a wok and fry chilli paste with shallots until fragrant. Add in tamarind juice and let it boil.

4. Add in dried shrimps and continue frying until the mixtures dry up. Add in sugar and fry again until the mixtures are loosen up.

5. Cool the fried shrimps and store in a container. Use it whenever needed.
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Steaming food is easy. The steamed food is delicious and healthy. It is quick to prepare, tastes good and suitable for anybody who are health conscious.

Ingredients:
1/2 chicken
1 piece ginger
1 tomato
1 tsp salt
1 tsp light soy sauce
a dash of pepper

Method:
1. Wash and chop chicken into bite-size pieces. Cut ginger into fine strips. Slice the tomato.

2. Season the chicken with salt, light soy sauce and pepper. Spread ginger and tomato on top of the chicken.

3. Prepare the steamer. When it is boiling, add in the chicken.

4. Steam for half an hour.
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Petai has a very strong smell. It is bright green in colour with flat edible beans. It can be eaten raw, fried or pickled. Some people nick name it as 'stink bean' because of its strong smell. It lingers in the mouth and gives a strong smell when one's urinate.

Ingredients:
10 fresh red chillies
5 dried chillies
5 small onions
1 small piece shrimp paste (belacan)
1 small bowl small prawns
10 pieces petai
1 tomato
1 tsp tamarind paste+ 1 cup water (tamarind juice)
2 tbsp oil

Method:
1. Shell the prawns and devein them. To do this, cut the back of the prawns and slowly pull out the veins.

2. Pound the chillies, onions and shrimp paste together.

3. Wash and cut the tomatoes and petai.


4. Heat up two tablespoons of oil and fry the pounded ingredients until fragrant.

5. Add in prawns, tomatoes, petai and fry for a few minutes.

6. Add in tamarind juice and let it simmer for a few minutes. Dish out and serve in a bowl.





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One of my favourite way of cooking fish is to deep fry and top it with the spicy and aromatic home-made sambal sauce. Besides fish, other seafoods such as prawns, clams, squids, etc. can also be cooked.

Ingredients:
1 Jenahak fish
5 red chillies
5 dried chillies
5 shallots
1 big onion
1 tbsp tomato sauce
1/2 tsp salt
some corn flour
oil for frying

Method:
1.  Pound the chillies with small onions until fine. Slice the big onions. Clean the fish and cut open it. Rub the fish with some salt and corn flour.

2. Heat up a wok. When it is hot, pour half a cup of oil.

3. Put in the fish when the oil is hot. This is to prevent the fish from sticking on the wok.

4. Fry until both sides of the fish turns golden brown. Put on a plate,

5. Heat up a wok with some oil. When it is hot, fry the pounded chillies and big onions until fragrant. Add in one tablespoon tomato sauce.

6, Put the fried chillies on top of the fish. Garnish with some coriander leaves. Serve with hot rice.



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Ingredients:
3 dried mushrooms
2 eggs
1 cube anchovy stock
3 cups water

Method:
1. Soak mushrooms until soft. Slice the mushrooms thinly..

2. Heat up a wok, Pour some oil into the wok. When the oil is hot fry beaten eggs.Turn over the omelet when it is golden brown.. Cut the omelet with the frying laddle into small pieces.

3. Add in water and the sliced mushrooms. Season the soup with the anchovy stock. Let it boil for 10 minutes..

4. Serve hot in a bowl.
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Ikan Haruan or 'snakehead fish' contains medicinal value and is good for those patient after an operation. It helps to heal the wound faster. It is good for both the men and women who have gone for surgery. It aids in healing the internal wounds.

Ingredients:
1 cup rice grains
4 - 6 cups water
1 snake head fish (ikan haruan)
2 cm ginger
2 shallots
1 spring onions
1 tsp salt
1 cube anchovy stock
sesame oil for frying

Method:
1.Clean ginger and cut into fine strips. Wash rice grains until the water is clear. Pour the rice grains in a slow cooker on high heat and boil with water until the rice is cooked and soft. This will take about 4 hours. Add in salt and anchovy stock.

2. Wash fish with some salt. De bone the fish and cut into small pieces.

3. Wash and clean spring onions, ginger and shallots. Slice them finely. Fry shallots and ginger until golden brown. Put them aside.

4. When the porridge is cooked, mix in the sliced fish. Cook for a few more minutes. Serve the porridge  hot. Garnish the porridge with spring onions, fried shredded ginger and shallots.



















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There are many variations of cooking vindaloo chicken. Some use their own combinations of spices found in curry powder.

Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as lime pickle.

Ingredients:

2 pieces chicken thigh
1 tsp garam masala
1 cup water
1 tbsp tomato puree
1 tbsp vinegar
3 tbsp oil

A:
3 tbsp curry powder
4 cloves garlic
4 onions
1 inch ginger
1 tsp turmeric powder
2 tbsp chili powder

Method:
1. Cut chicken thigh into a few pieces.
2. Blend A together until fine.
3.Heat up a pan with 3 tbsp of cooking oil. Add the blended ingredients and fry until fragrant.
4. Add in chicken pieces, tomato puree, vinegar, water and garam masala.
5, Cook for 15-20 minutes until it thickens.








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Ingredients:
1 piece vermicelli
1 tbsp pounded chili
1 chopped garlic
1egg
1 stalk spring onion
1 tsp salted soy bean
1 tbsp light soy sauce
2 tbsp water
oil for frying

Method:
1. Soak vermicelli until soft.

2. Beat an egg and fry fry in a frying pan. Slice thinly.

3. Slice spring onion  finely.

4. Heat up a wok and fry pounded chili, chopped garlic and salted soy bean until fragrant.

5. Add in the soaked vermicelli and stir fry for a few minutes.Add in some water. Season with light soy sauce.

6. Dish out and serve on a plate with spring onions and shredded eggs.

Note: The dish can be eaten with some fried chillies and chicken.
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Ingredients:
1 piece fish
5 red chillies
5 small onions
1/2 tsp salt
some corn flour
oil for frying

Method:
1. Rub fish with some salt and corn flour.

2. Heat up a wok. When it is hot, pour half a cup of oil.

3. Put in the fish when the oil is hot. This is to prevent the fish from sticking on the wok.

4. Fry till both sides of the fish turn golden brown.. Put on a plate,

5. Pound red chillies with small onions until fine.

6, Heat up a wok with some oil. When it is hot, fry the pounded chillies until fragrant.

7. Put on top of the fish.Serve with hot rice.
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Ingredients:
2 slices fish
 6 red chillies
3 dried chillies
4 shallots
1 lemon grass
1 tsp tamarind juice
1/2 cup water
1 tbsp oil
a pinch of salt
1 tsp sugar

Method:
1. Grind together all the chillies and shallots.

2. Heat up a wok with some oil. When it is hot, fry the blended ingredients with lemon grass .

3. Add in tamarind juice, water, salt and sugar. Stir-fry for a few minutes.

4. Season the fish with some pepper. Place some banana leaves  on the aluminium foil. Put the fish on the aluminium foil. Pour the fried chillies on top. Cover the aluminium foil and grill on top of a stove.

5. The fish is cooked when the foil expand. It will take about 10 - 15 minutes.
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This herbal chicken is simple to prepare and very aromatic when cooked. Wolf berry is good for the eye-sight and angelica root is good for stomach disorders. It is a dish for everyone to enjoy.
Ingredients:
2 pieces chicken thigh
1 tbsp wolf berries
a few pieces angelica root (dong quai)
1 small piece ginger
3 cloves garlic
1/2 tsp white pepper
2 tbsp light soy sauce
1/2 cup water

Garnishing:
1 stalk spring onions

Method:
1. Wash and cut chicken into bite-sized pieces
2. Wash and slice ginger and into thin strips
3. Slice garlic into thin slices.
4. Put all the ingredients into an aluminium tin foil.



4. Wrap the tin foil and steam for 30 minutes.

5.Garnish the steamed chicken with spring onions. Serve hot with rice.

Note:
Put the ingredients on the shiny side of the aluminium. The shiny side is not toxic.

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There are many types of noodles in the market. There are dried noodles and fresh noodles. Depending on ones taste-bud, preparing the noodles are all the same. To get tasty  noodles, the gravy should be prepared properly. The correct seasoning too can enhance the taste.

Ingredients:
1 pkt fine noodles
some cabbage
1 chicken thigh
2 dried black mushrooms
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp corn flour + 1 tbsp water
a dash of pepper
1/2 cup water
some oil

Method:
1. Clean chicken and cut into small pieces. Cut cabbage into small pieces

2. Soak mushrooms and cut into halves.

3. Pour hot water into the noodles. When it is soft, drain off the water. Put aside for later use.

Prepare the gravy:
a. Heat up a wok with some oil. Fry chicken pieces for a few minutes. Pour in half a cup of water and season with light and dark soy sauce. Add a dash of pepper and mushrooms. Let it boil for 10 minutes.

b. Put in the cabbages. Let it boil for another few minutes. Lastly add the cornflour solutions.When it thickens put off the fire.

4. Heat up a hot-plate. When it is hot, pour the gravy on the hot plate. Add in some noodles. Let it boil for a few minutes. Serve hot in the hot-plate.
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Ingredients:
1 piece chicken fillet
1 bowl noodles
1 egg
1 chopped onion
1 tbsp light soy sauce
1 tbsp oyster sauce
1 dash of pepper
1/2 cup water
2 tbsp oil


Method:
1. Prepare the chicken fillet. Rub the fillet with some salt and pepper. Fry over slow fire until cooked. Put aside.

2. Heat up a wok with some oil. When the wok is hot, fry the chopped onions until fragrant. Pour 1/2 cup of  water and  season with light sauce, pepper and oyster sauce. Let it boil. Add in beaten egg and stir-fry till it thickens. Add in the noodles and let it boil for another one minute.

3. Dish out and serve on a plate. Put the cooked fillet on top.









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Ingredients:





1 bowl  nangka (jack fruit)
2 cups coconut milk
1/4 chicken
1 tbsp anchovy
1 small piece belacan (shrimp paste)
3 cloves garlic
2 shallots
2 tsp salt

Method:
1. Pound anchovy, garlic and shallots together.
2. Clean and cut chicken into bite-sized pieces.
3. Heat up a pot and put in the pounded ingredients and chicken together.
4. Add in the coconut milk and salt. Simmer for 20 minutes until cooked.
5.Serve in a bowl.

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Ingredients:
150 g rice flour
100 g green pea flour
10 g tapioca flour
150 g Castor sugar
1/2 tsp salt
4 cups coconut milk
2 screw pine leaves

Method:
1. Grease or oil a cake pan about 20 centimeter in diameter. Put aside.

2. Mix rice flour, green pea flour, tapioca flour with salt, sugar and coconut milk together.

3. Strain the mixture through a sieve to get rid of lumps.

4. Pour the mixture into a pot and stir till the mixture is thick and sticky. Cook over low heat to prevent the mixture from burning .

5. Pour the mixture into the prepared greased tin. Use a spoon to level the mixture.

6. Bake the Bingka cake for 40 minutes in an oven at about 200 degrees Celsius.

7. When cooked, cool the cake thoroughly before cutting into small pieces.
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Ingredients:
1 cup rice grains
4 - 6 cups water
1 piece chicken meat
2 cm ginger
2 shallots
1 spring onions
1 tsp salt
1 tsp sesame oil

Method:
1.Clean ginger and cut into fine strips. Wash rice grains till water is clear. Pour the rice grains in a clay pot and boil with water till the rice is cooked and soft. Add in salt and mix in the shredded ginger. Add more water if the rice is not soft.

2. Boil chicken meat till cooked. Shred the chicken meat thinly. Put aside.

3. Wash and clean spring onions and shallots. Slice them finely. Fry shallots till golden brown. Put aside.

4. When the porridge is cooked, mix in the shredded chicken meat. Serve in a hot clay pot. Garnish the porridge with spring onions and fried shallots.

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Ingredients for Sweet Filling

250g mung beans/green beans

100g sugar

3tbsp corn oil


1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.

2. Discard the water, place beans on a steaming tray, steam over medium flame for 45 mins.

3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.

4. Shape into 10g small ball

Ingredients for Sweet Potato dough

300g sweet potatoes, cut into big pieces

200g black glutinous rice flour

1tbsp rice flour

2tbsp sugar

3tbsp corn oil

180ml water

Method:
1. Steam sweet potatoes till soft  about 20 minutes.

2. Use a fork and  mash the cooked sweet potatoes. Add in black glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till dough is soft , keep aside and rest 30mins.

3. Shape into 30g small ball



To shape and cook Black Glutinous Kueh

1. Grease the mould by brushing some corn oil.


2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.

3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.

4. Arrange on a steaming tray and steam for 10 mins over high flame.



Tips:  If the dough is too soft, then you may add more glutinous rice flour.
2. Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.
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Salted Chinese Vegetables are famous among the Chinese community. The dishes are usually cooked with pork. This vegetable is also known as 'Mei Chye' in Chinese.


Ingredients:




100 g salted Chinese Vegetables
500 g pork
1 piece ginger
3 cloves garlic
2 cups water

Seasoning:
1 tbsp light soy sauce
1 tbsp dark sauce
1 tbsp oyster sauce
1 tsp pepper
1/2 tsp salt

Method:
1. Wash and soak the dried vegetables for 20 minutes, Drain and put aside.
2. Wash and cut pork into small pieces.
3. Chop garlic and slice ginger.
4. Heat up a wok with 2 tablespoons oil. When it is hot, fry garlic and ginger until fragrant.
5. Add in the vegetables and pork. Stir-fry for a few minutes. Add in 2 cups of water with all the seasoning.
6. Cook over medium heat for half an hour.
7. Simmer for another half an hour over low heat. Add in more water if  the water dries up.
8. Serve with rice.
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Ingredients:


1 pkt. 'Mermaid' jelly powder

2 cans evaporated milk

2 liter coconut water

300 g sugar

2 pandan leaves



Method:

1. Put all the ingredients in a pot and let it boil. Once it boils, put off the fire.

2. Pour into empty coconuts.

3. When the jelly begins to harden slightly, cool it in the refrigerator.












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Ingredients:
1 piece chicken breast
3 dried chillies
1 spring onions
3 onions
1 tbsp oyster sauce
1 tbsp light soy sauce
1tsp cornflour
a dash of pepper
3 tbsp oil

Method:

1. Wash and cut chicken breast into thin slices. Marinate with some pepper and cornflour.

2. Cut dried chillies and spring onions into short lengths about 3 centimetres. Cut onions into quarters.

3. Heat up a wok. When it is hot, fry marinated chicken breasts for a few minutes. Add in dried chillies, spring onions and onions. Add 3 tablespoons water.

4. Season the dish with oyster sauce and light soy sauce. Stir-fry for another few minutes.

5.When it is done, serve on a plate,


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Stir-fry noodles can be done in a few minutes. That is what everybody nowadays look for. Here's a recipe which you can try.


Ingredients:
1 bowl noodles
1 bowl bean sprouts
4 pieces fried bean curd
1 egg
3 red chillies
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp water
2 tbsp oil

Method:
1. Pound  chillies with onions. Cut bean curd and 1 chili into thin slices.Pound the remaining chillies with onions.
2. Heat up a wok with some oil. When the wok is hot, fry the pounded chillies with onions until fragrant. Break an egg and stir-fry till it breaks into small pieces.

3. Add in fried bean curd, chili and stir-fry for another 2 minutes.

4. Put in the noodles, bean sprouts, soy and oyster sauce.

5. Keep stirring until all are mixed together.

6, Serve on a plate.
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This dish is good for confinement ladies. It is very fragrant and makes the body warm. The fragrance come from the sesame oil.


Ingredients:
1 piece chicken thigh
1 thumb size ginger
1/2  tbsp dark soy sauce
1/2 tbsp light soy sauce
2 tbsp sesame oil
1/2 cup water

Method:
1. Wash chicken thigh and chop into bite-sized pieces
2. Clean ginger and cut into strips.
3. Heat up a wok with sesame oil.
4. When the oil is hot, fry sliced ginger till aromatic.
5. Add chopped chicken pieces with all the soy sauce. Add water and let it simmer for 20 minutes.
6. Serve hot with rice.