Ikan Pari Masak Lemak

Ingredients:
500 g Ikan Pari
1 no Coconut milk
1 glass Water
Salt & Sugar to Taste

Paste:
1 big no. Garlic
1 bowl Shallots
3 pcs Lemon Grass
1/3 inch Ginger
1/3 inch Galangal
1/3 cup dried shrimp - soaked in hot boiled water, washed and drained
1/2 teaspoon turmeric powder


Method:
1) Combined all the paste ingredients into a food processor and blend until smooth/paste.
2) Heat the cooking oil in a pot or wok.
3) Saute the spice paste until fragrant.
4) Add in water & coconut milk bring to boil.
5) Put fish to continue cook in medium low frame.
6) Once fish cook add in salt & sugar to taste.

French Toast 煎法式面包片

Ingredients :

1 loaf of White French Toast (Homemade)
5 nos of Eggs
2 1/2 tbsp of Sugar
Oil For Pan-Frying

Heat oil then lower the frame to medium-low.
Beat egg & sugar will sugar dissolve.
Coated bread slice with egg mixture.
Pan-fry the bread till both side in light brown color.
Serve it.

白萝卜排骨汤（五行汤） White Radish & Pork Ribs Soup

Ingredients :

300 g         Pork Ribs - Wash, parboil it & rinse it
300 g         White Radish with Green Leaves - Peeled, cut in pieces save green leaves
    1 no       Carrot                                         - Peeled cut in pieces
    1 no       Sweet Corn                                 - Discard skin & cut in big pieces
    2 nos     Dry Mushroom                             - Soak it
  10 nos     Red Dates
    5 nos     Dried Oyster or Dried Scallop
    2 liter     Water


Bring to boil water, then add in all the above ingredients.
Boil in small frame for 3 to 4 hours.
Taste it with salt.

黑酱油梅花肉 Braised Sliced Pork Loin with Soy Sauce

Ingredients :

300 g          Pork Loin - Wash, sliced it
250 ml        Water
   3 tbsp      Oil

Marinade Sauce:

Light Soy Sauce
Black Soy Sauce
Pepper
Sesame Oil
Sugar

Marinade sliced pork with the above marinade sauce for at least 2 hours.
Heat oil, add in the pork sliced to stir-fry for minutes.
Add in water & bring to boil.
Boil the pork sliced in high frame till water become thick sauce or a layer of oil.
If not enough taste just add light soy sauce & adjust the dark color of meat by add in dark soy sauce before dish out.

Nyonya Curry Paste

A: 6 nos Lemon Grass
1 pc Fresh Tumeric
1/2 pc Galangar

B: 1 1/2 kg Bigl Onion
1 1/2 Big nos Garlic

C: RM1.00 Dry Chilli

1. Blend the above ingredients separately.

2. Heat oil stir-fry 1 tbsp of dry chilli till the color come out but no burnt.

3. Add in ingredient A to stir-fry for about 3 minutes following by add in the ingredient B. Continue to fry till fragrant come out.

4. Last put in dry chilli. Must in very low frame & it will take about 2 to 3 hours to fry till the paste dry.

5. When the paste ready taste it with salt. Cool, separate to 5 portions & freeze it till you use.

腊味饭

苦瓜焖五花肉Braised Bitter Gourd & Pork Belly With Fermented Bean

材料：
  1 条   苦瓜 - 切块，不要太小因为要焖的
600 g    五花肉 - 斩块
1 大匙   蒜茸
1 大匙   姜茸
1 大匙   豆酱
1 小匙   黑豆豉
油 - 适量
水 - 适量

调味料：

1 大匙   糖
1 大匙   绍兴酒

做法：

1）五花肉用酱油，糖，胡椒粉，麻油腌15分钟。
2）下油，爆香蒜茸，姜茸，豆酱和黑豆豉，加入五花肉翻炒。
3）加入适量的水和糖，焖30分钟。
4) 加入苦瓜焖至肉和苦瓜软为此。
5）起锅前加入绍兴酒。

法國白吐司 (Pain de mie)

Recipe From Carol

Ingredients:
280 g              Bread Flour
  1 tbsp           Sweet Malt
180 ml           Cold Water
  5 g               Salt
1/2 tsp(2 g)    Yeast - Rise not enough should put 280 g X 0.011=3.03 g or 3/4 tsp next time.

 10 g              Butter

Method:
Melt sweet malt with cold water. Let it cool.
According to your bread machine & start the dough process.

After the dough finished rise in the bread machined, please refer to the above picture 9 to 22.
Bake at preheat oven at 200 C for 35 minutes.