1 piece fish
2 tbsp tamarind juice
1tsp sugar
2 tbsp oil
1 cup water
salt to taste

3 ladies finger
1/4 piece pineapple
1 tomato
1 chinese cabbage

Ingredients to be pounded
8 dried chilies
4 fresh chilies
1tsp turmeric
1 inch cube shrimp paste
3 onions
3 garlic
1 lemon grass (smash)

1. Clean fish, rub with some salt to get rid of the smell and wash again.

2. Cut all the vegetables into bite size length.

3. Heat wok fry the pounded ingredients with slow fire until aroma

4. Add in tamarind juice, water, sugar and salt to taste.

5. Let it boil for a while.

6. Add in fish and cook for about 10 minutes.

7. Serve hot with rice.

Note: You can add some bird's eye chili  if you like it hot


1 piece dried wan tan noodles(blanch a few minutes)
a few slices barbecued pork (char siew)
1 stalk green vegetables (blanch a few minutes)

1 tbsp shallot oil
1 tsp sesame oil
1 tsp oyster sauce
1/2 tsp light sauce
a dash of pepper

Pickled green chillies:
2 fresh green chillies
2 tbsp vinegar
a pinch of salt and sugar


For the pickled chillies:
1. Blanch sliced chillies in boiling water for awhile.
2. Drain them and add vineger, salt and sugar.
3. Let it soak for about 2 hours. Drain the solution.
3. Serve with some light sauce.

For the noodles:
1. Mix all the gravy together. Add in the noodles and mix well.
2. Put a few slices of the pork and vegetables on top of the noodles.
3. Serve with green chillies.