Black fungus has a medicinal value. It is also known as cloud ears or 'bok nee'. Take it once a week to lower cholesterol and blood pressure. It also helps to improve in blood circulation


Morton Iodized Table Salt - 4lb. box

 2 big pieces soaked black fungus
 2  eggs
1 red chile
1/2 tsp salt
1/2 tsp anchovy  stock

1. Boil the soaked black fungus till soft. Cut chille and black fungus into strips.
2. Beat the eggs and season with salt and anchovy stock.
3. Heat up a wok with some oil and fry the egg till slightly golden in colour. Put in the black fungus, chile and stir fry for a few minutes,
4. Dish out and serve on a plate.
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.


2 lbs. Fresh Jumbo Shrimp

14 Oz. Premium Shallots

8-10 leaves of duck vegetables
2 onions
some prawns
1 chille
1/4 tsp salt
1/4 tsp anchovy stock
a dash of pepper
oil for frying

1. Wash and cut the vegetables. Shred some chillies. Pound onions till fine.
2. Peel the prawns and mix with some pepper.
3. Heat up a wok and fry onions with prawns.Add in the vegetables and stir fry for a few minutes.
4. Add salt and anchovy stock. Mix in the shredded chillies. Serve on a plate.
Konnyaku jelly is a traditional Japanese health food.. It is a popular desserts among kids and adults. It has a slightly chewy and bouncy texture. Fruits are added to the jelly to make it more interesting and tasty. Different types of moulds with cute shapes are sold in the supermarkets. The preparations in making the jelly is so simple that even a kid could manage to make it.


Domino Premium Pure Cane Sugar 5Lb Bag

Volvic Natural Spring Water, 500ml- Bottles (Pack of 24)
10 g konnyaku jelly
1/2 cup sugar
4 cups water
some peaches

1. Mix konnyaku powder, sugar and water together.
2. Cut peaches into cubes.
3. Boil the mixture over low heat in a pot. Once the mixture boils, put off the fire.
4. Put some peaches into the mould. Pour the mixture into the konnyaku jelly moulds. Cool it for 10 minutes. Put in the refrigerator to chill it before serving.

Making fish paste is a laborious work. It is worth the work because of the texture  and chewy texture. The taste is fantastic.Nowadays there are a lot of fish paste sold in the markets but they are not as fresh and good if you know how to make it.


Corn Starch, 1 lb.
Morton Table Salt

1 kg Spanish Mackerel (ikan tenggiri)
1 tbsp corn starch
1 tsp salt
1/2  cup water

1. Wash and cut open the fish on both sides.

2. Scrape out the flesh with a spoon.

3. Pound the fish flesh with corn starch, salt and water mixture.

4. Keep pounding the fish till it is not sticky but shiny.
5. Divide the fish paste into small oblong size and fry in a wok till golden in colour.
6. Serve on a plate.
This dish is commonly known as lemak kuning. It is a very simple dish. It is cooked by simmering all the ingredients till cooked.Chile padi is added to the dish to make it spicy.


Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)

Fresh Thai chile peppers - 16 oz

Dried Anchovy (Small Fish)

500 g chicken
1 cup coconut milk
100 g bamboo shoots
2 cm ginger
1 piece tumeric leave
1 tsp turmeric powder
1 lemon grass (serai)
2 onions
2-3 bird's eye chile
1 fresh chile
2 tbsp dried anchovy (ikan bilis)
1 cube anchovy stock

1. Wash and cut the chicken into bite-sized pieces. Boil bamboo shoots for a few minutes.
2. Pound ginger, onions, bird's eye chile and anchovy till fine, Add in turmeric powder.
3. Pound lemon grass slightly.
4. Boil coconut milk in a pot. Put in all the pounded ingredients.chicken, tumeric leaves, bamboo shoots and anchovy stock.
5. When chicken is cooked, lower the fire and simmer for about 15 minutes. Put in some sliced fresh chillies.
6. Serve in a bowl.

Note:You can use fresh milk to replace coconut milk.
Lemak can be taken with sambal belacan.

Pineapple can break down proteins, aids digestion and bowel movement and improves appetite.  It also increases the number of good bacteria in the intestines and helps to discharge waste from the body.

Grape is rich in Vitamin A, B and C. It contains glucose and promotes blood circulation and diuresis (urination).

•  1 ripe pineapple ( peeled and sliced)
• 1 bunch grapes
• 1/2 cup honey
• 1/2 cup brown sugar/ 100 g oligo sugar


1. Clean all the fruit and let them dry. When they are dry, slice pineapples thinly and the grapes into halves.

2. In a clean dry glass bottle, arrange the fruit layer by layer. Put in pineapple first, then the grapes. Pour in 1/8 cup honey and 1/8 cup brown sugar. Repeat the process till all the fruit are used up.

3. Cover the glass bottle with a piece of cloth or plastic cling wrap. Put in a cold place.

4. Everyday rotate the bottle so that all the fruit juice cover the fruit. Do this everyday for at least two weeks.

5. When done, keep the enzyme in the refrigerator.

6. To drink the enzyme, take 2 tbsp enzyme to a cup of water.

Note: Oligo sugar can be used to replace brown sugar which can be found in organic shops. This sugar is not as sweet and it is good for diabetics.

2 eggs
2 tbsp preserved sweet radish
1/2 tsp pepper powder

1. Wash preserved sweet radish and chop till fine
2. Beat 2 eggs in a bowl. Add the preserved radish and pepper.
3. Heat up a wok with some oil. Pour the mixture into the wok and fry till golden brown on both sides.
4. Serve on a plate.


14 Oz. Premium Shallots

Frontier Minced Garlic,16 Ounce Bags (Pack of 2)

2 tbsp korma powder
1/2 cup thick coconut milk
1/2 cup water
1/2 chicken
2 onions
2 cm garlic
1 tomato
1 lemon grass
2 tbsp oil

1. Wash and chop chicken into medium pieces.

2. Pound onions and garlic together till fine.

3. Cut tomato into small pieces.
4. Heat 2 tbsp of oil in a pot. When hot, fry onions, ginger, lemon grass and korma powder till fragrant.
5. Add the chicken pieces with cut tomatoes and mix well.
6. Pour in 1/2 cup of coconut milk with 1/2 cup of water. Let it simmer till chicken is tender.
7. Add in some salt to taste.
8. Serve in a bowl.