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

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.

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.
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

1 stalk spring onions

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.

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


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.

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

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.

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

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.