Chicken bak kuk teh is simple to prepare and can eat for lunch and dinner if you prefer to cook one dish a day. Buy a packet of the popular brand of bak kuk teh spices and with 3 bulbs of garlic enough for a chicken. I prefer a kampong chicken for this dish. The meat is not so soft to taste.

Ingredients:

1.5 kg kampong chicken, cut to bite-sized pieces
50 gm dried mushroom, soaked and cleaned
1 packet bak kuk teh spices ( small bags of spices)
1/2 cup light soya sauce
1 tablespoon thick soya sauce
1/4 cup oyster … read more

If you cannot decide what to cook with the prawns after they have defrosted from the fridge, I suggest you marinate some prawns with tamarind juice. To obtain the juice, add some warm water to tamarind. Buy the seedless type of tamarind or asam java. Evenly spread tamarind juice over the prawns. Marinate for half an hour before you put in the frying pan to fry with oil.

Ingredients:

300 gm medium-size prawns, clean and deveined
2 tablespoon tamarind
3 tablespoon oil for frying
cucumber slices to garnish

Method:

Clean prawns by opening a slit at the back to take … read more

For this dish, I use threadfin fish head for 2 persons. The head must be meduim size or enough for two. I always buy one big thread fin and divide the flesh into several parts. The head and part of the flesh at the fin is reserved for soup noodle. The meaty part is cut to several pieces, keep for frying and steaming or reserve for otak otak dish. I use chinese cabbage ( wong ngah pak), pineapple and mango as part of the ingredients.


Igredients:

1 fish head cut into big pieces
cornflour for dusting
2 tablespoon … read more

Lala is a delicious dish when it is cooked in a simple stir-fried way. But lala has a lot of mud sticking around its flesh. You have to make sure the lala is fresh when you buy. Soak lala in water for 10 minutes and rinse. Big size lala is better which has bigger flesh. You can add one or two small mangoes for a bit of sour taste, the one that use in rojak, are more suitable.

Ingredients:

500 gm big lala. rinsed and cleaned
3 small mangoes, cut into strips
1 tablespoon black bean, washed
2 tablespoon … read more

This dish is fast and quick to cook. Buy a kilo of minced meat and put in the freezer for future use. You can divide into 100 gm portions before you freeze the meat. So just take one part to use as you like. For steaming minced meat I like to add salted ‘mui heong’ dried fish with the strong smell. It is just wonderful and appetising to eat with rice.

Ingredients:

100 gm minced pork
1 small piece ‘mui heong’ dried salted fish (fried)
1/4 teaspoon thick soya sauce
1 teaspoon light soya sauce
1 tablespoon oil mix with sesame … read more

Corned beef is easy to prepare and what is more, it can be coupled with other ingredients to make it healthier. Corned beef is in fact the most versatile of dishes that you can find. Here are some ways to cook a different corned beef and also ways in cooking your corned beef so that it will taste even better.

1. Brine your beef for at least two days.If you want corned beef that is soft, juicy and with the right saltiness to it, you should brine your corned beef for at least two days. When you say brine, this means … read more