1 tilapia fish
2 tbsp cornflour
1/2 tsp salt
1/2 tsp pepper
oil for frying
2 cloves garlic
2 cm ginger

2 tbsp tomato sauce
1 tbsp chili sauce
1tsp oyster sauce
1 tsp light sauce
1 tsp sugar
1/2 cup water
1 tsp corn flour

1. Season the fish with salt and pepper.
2. Coat the fish with corn flour.
3. Mix all the sauce ingredients together. Take out and put on a plate.
4. Heat up a wok with 2 tablespoons of oil and fry chopped garlic and ginger till fragrant.
5. Add in the sauce and let it boil. Pour on top of the fish. Garnish the fish.
6, Serve with rice.
Patin or also known as cat fish is a famous fresh water fish. The flesh is smooth and juicy. It is often cooked in restaurants.

1 Patin fish
1 tbsp oyster sauce
1 tbsp light sauce
2 cloves chopped garlic
2 cm ginger
1tbsp sesame oil
some celery
some lettuce leaves

1. Clean the fish and cut open it. Rub some salt over the fish and steam it for 7 minutes.
2. Clean and slice ginger into strips. To prepare the sauce, heat up a wok and put in some sesame oil. When it is hot, fry some sliced ginger and chopped garlic till aromatic.
3. Pour the fried ingredients over the steamed fish. Garnish some celery and lettuce leaves on top of the fish.
4.Serve hot with rice.

4 fresh red chili
4 dried chili
2 slices ginger
1 stalk lemon grass
2 candle nuts,
1 tbsp oil
½ tsp tamarind paste, add  150ml water
½ tsp salt,
2 tbsp  sugar,
3 tbsp grounded peanut

1. Pound chili, ginger, lemongrass and candle nut until fine.

2. Heat oil in a wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind juice and bring to a boil.

3. Stir in sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.

4. Serve peanut sauce with satay.
2 pcs chicken breast
1 tbsp coriander powder
1 tsp turmeric powder
1tbsp sugar
some salt and pepper

1.Cut chicken breast meat into 1 cm thick by 2 cm in length. Season with coriander powder, turmeric powder, salt, pepper and sugar. Refrigerate for 8 hours or overnight.

2. Take a few pieces of the seasoned meat and thread it into a satay stick.

3. Grill the satay  until golden brown.

4. Serve with satay peanut sauce.
This special curry puff will remain crispy even though it has been left for many hours. The crispy skin has many layers due to the folding and rolling process.

Water Dough:
200 g wheat flour
100 ml cold water
1/2 tsp salt

Oil Dough:
200 g wheat flour
100 g shortening

4 potatoes
2 onions
1tbsp curry powder
1/2 tsp salt


Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.
2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes. Add some water, salt and cook till the mixture is dry.
3. Leave to cool in a bowl.

Prepare the dough:
1. Mix all the ingredients for the water dough.Knead till it forms a smooth ball. Leave aside for 20 minutes for it to rest,
2. Mix all the ingredients for the oil dough.

3.Knead till it forms a dough.

4.Flatten the water dough and wrap with the oil dough.

5.Flatten the dough again until about 1/2 cm thick.

6. Roll the dough tightly like a Swiss roll.

7. Turn the dough 90 degrees and flatten the dough again. Repeat the process twice.

8. Cut the rolled dough into 1cm thick. Flatten the dough into rounds.

9. Take 1 tablespoon of the filling and put in the centre of the rolled dough.

10. Close the dough and pinch the edges securely.

11. Heat up a wok and fry curry puff till golden brown.
Have you tried the nyonya fish head asam rebus? Usually people use ikan parang(wolf herring) because of it's sweetness. It is delicious and easy to prepare. Everything is put in a pot and let it boil till cooked. 

1 piece fish head
2 small onions
2 cloves garlic
2 candlenut
1 small piece shrimp paste
1 tsp tumeric
1 crushed lemon grass
1 tbsp tamarind paste + 2 cups water
1 tsp salt

1. Clean fish head and put aside.
2. Pound garlic, onions, shrimp paste, candlenut. Add in tumeric and mix well.
3. Heat up a pot and put all the prepared ingredients in it.
4. Boil it for about 10 minutes.
5. Serve in a bowl.
 Samosa is an Indian snack. It is light and crispy and can be  made in different ways. Each person add their own different fillings. Mashed potatoes with chicken and other ingredients can be mixed in the fillings.
Samosa is very appetizing.

150g chicken
3 potatoes
 3 onions
1 tbsp garlic
 1/2 tsp anise seeds
 1/2 tsp salt
 oil for deep frying.
 1/2 tsp cumin seeds
 1 tbsp chopped coriander leaves
 12 Spring roll wrappers
 Flour paste (fairly thick made by mixing warm water and pastry flour).

1. Wash and boil potatoes till soft. Mash them till fine.
2. Ground chicken meat in a blender.
3. Heat up a wok and fry chopped garlic,onions, coriander, cumin and anise seeds together till fragrant.
4. Add the previously prepared ground chicken and mashed potatoes.Stir till cooked. Set aside to cool

5. To prepare the samosa, cut the wrappers into rectangular shape. Put some fillings on top of the wrappers. Fold into triangle shape

6. Brush flour paste on edges of the wrappers to keep them glued to each other.
7. Deep fry until golden brown