Thai Style Stir-Fry Minced Pork with Basil Leaves (4 servings)


Minced pork 300gm

Minced Garlic 1.5tbsp

Onions (cubed) 2 whole

Basil Leaves (discard stems) 30gm

Red Chilli (deseed cut into strips) 2no.

Chilli Padi (deseed) 3-4 nos

Coriander + Spring Onion 10gm

Marinate (minced pork):

Salt 1tsp

Soya sauce 1tbsp

Sesame oil 2tsp


Oyster sauce 1tbsp

Fish sauce 2tsp

Sugar 2tsp


1) Heat up 2tbsp cooking oil

2) Add in minced garlic, stir fry until fragrant

3) Add in cubed onions, stir fry until softened.

4) Put in minced pork, stir fry until fully cooked and dried up

5) Add in basil leaves and chillis, followed by seasoning.

6) Stir fry until full/half dried up based on individual preference and add seasoning if needed.Lastly, stir in coriander and spring onions.Serve hot with white rice!

Vegetarian Spaghetti Aglio Olio


Spaghetti 200gm (2 servings)

Olive oil 50gm

Minced garlic 50gm

Capsicum 1 whole (small cubes)

Parsley 20gm (minced)

Salt to taste

Black pepper pinch

Chilli flakes pinch


1) Cook spaghetti in boiling water for about 8 mins or until cooked, set aside.

2) Heat up olive oil

3) Add in minced garlic and stir fry until fragrant.

3) Add in capsicums, continue to cook.

4) Add in parsley and stir fry till fragrant.

5) Pour in cooked spaghetti and season salt, chilli flakes, black pepper to taste.

6) Add olive oil if needed. Serve once all seasoning well mixed.

Alternative: cherry tomatoes, mushrooms, broccoli, prawns etc

Chinese Style Pork Chop


Loin Pork (花邊肉 or 肉眼) 500gm

~ slices into approximately half inches thickness

~ tenderize sliced meat using the tenderizer tool (checkers cut front and back)

Marinate Ingredients:

Oysters sauce 1tbsp

Black pepper sauce 1tbsp

Plum sauce (optional) 1/2tbsp

Soya sauce 2tsp

Sesame Oil 1tbsp

Salt 1tsp

Sugar 1tsp

Corn flour 2tsp

~ Marinate pork chop with all ingredients for at least an hour or refrigerated it over night.

~ Pan fry on low heat until fully cooked.

~ Garnish with coriander and serve!

Braised Chicken with Black Fungus

Ingredients (To marinate chicken):

  • Chicken (cut into pieces) 500gm
  • Oyster sauce 1 tbsp
  • Soya sauce 2 tsp
  • Salt 1 tsp
  • Sugar 1/2 tsp
  • Sesame oil 2 tsp


  • Sesame oil 30gm
  • Garlic (sliced) 5 cloves
  • Ginger (sliced) 50gm
  • Onion (cubed) 1 whole
  • Fresh black fungus or 200gm
  • Dried black fungus (soaked) 3 pcs
  • Spring onion
  • Coriander

Ingredients (sauces):

  • Soya sauce 3 tsp
  • Salt 1/2 tsp
  • Sugar 1/2 tsp
  • Dark soya sauce 2 tsp
  • Water 50ml
  • Corn flour 2 tsp (to be added at the last stage)


Step 1: Marinate chicken and keep chilled. (The longer the better but if time constraint, 15-20mins will do) Step 2:

  • Heat up sesame oil
  • Add in garlic and ginger, stir-fry until fragrant
  • Add in onion and continue to stir-fry for another 3-5mins until onion shows sign of soften (add some oil if needed)

Step 3:

  • Add in marinated chicken cook until almost well done.
  • Add in black fungus and pour in 3/4 of pre-mixed sauces except corn flour and continue to cook on medium/high heat.

Step 4:

  • Once the sauce is boiling, reduce to low heat and cover with lid and let it braise for 10-15mins.
  • You may adjust the taste by now, add soya sauce if needed or you may add dark soya sauce if prefer a more brownish texture.
  • Mix in corn flour to the remainder 1/4 pre-mixed sauce and increase to high heat, stir in to thicken the sauce.
  • Lastly, stir in spring onion and coriander and serve!

Spicy stir-fry fish (紅燒炒魚)

Ingredients (to marinate fish):

  • Grouper fish (cut into pieces) 600gm
  • Salt 1 tsp
  • Sesame oil 2 tsp
  • Pepper Pinch

Ingredients (to steam fish):

  • Ginger (sliced)
  • Spring onion ( bottom part)

Ingredients (to stir-fry):

  • Cooking oil 30gm
  • Garlic 8 cloves
  • Ginger (sliced) 12 slices
  • Onion (cubed) 1 whole
  • Lemon grass 2 stalks
  • Curry leaves 5 stalks
  • Tamarind slice 2 slices
  • Fresh red chilli (deseed) 2
  • Small red chilli (deseed) 5
  • Dried red chilli (deseed) 8
  • Spring Onion
  • Coriander

Ingredients (sauces):

  • Fermented bean paste 2 tsp
  • Sugar 1/2 tsp
  • Chinese wine (紹興酒) 1 1/2 tbsp
  • Water 50ml
  • Corn flour (for thickening) 1 tsp


Step 1: Marinate fish for minimum 15mins

Step 2: Place in sliced ginger and spring onion, steam marinated fish on small/medium fire for 5-8mins. This method helps to kill fishy smell, discard ginger, spring onion and steamed water and set aside.

Step 3:

  • Heat up oil
  • Stir-fry garlic, ginger and onions until fragrant

  • Add in lemon grass and curry leaves, continue to stir-fry for 2-3mins
  • Add in all chillis and continue to stir-fry on medium/high heat

Step 4:

  • Add in steamed fish and stir for another 1-2mins

  • Pour in half mixed sauces and cook on high heat

  • Mix in corn flour in the remainder sauces
  • Pour the remainder sauces for thickening purposes, stir on high heat for another 1mins
  • Add in spring onion and coriander and done!

Chinese style Stir-fry Kung Po Sliced Pork

Marinate Ingredients:

  • Pork (sliced) 200gm
  • Salt 1/2 tsp
  • Soya sauce 2 tsp
  • Sugar 1 tsp
  • Sesame oil 1 tsp

Stir-fry Ingredients:

  • Cooking oil 2 tbsp
  • Sliced garlic 3 – 5 cloves
  • Cubed onion 1 whole
  • Sliced ginger 6 – 8 slices
  • Capsicum (optional) Half
  • Dried Chilli 5 – 10 pcs
  • Spring Onion
  • Coriander


  • Soya sauce 2 tsp
  • Dark soya sauce 2 tsp
  • Salt 1/2 tsp
  • Sugar 1/2 tsp
  • Water 1 tbsp

Step1: Heat up oil, stir-fry sliced garlic and ginger until fragrance, add in cubed onions and capsicums and continue to stir-fry for another 2-3mins

Step 2: Add in marinated sliced pork, stir-fry until fully cooked, about 3-5mins.

Step 3: Add in dried chilli and sauces, continue to stir-fry until sliced pork is well coated. Taste it and adjust sauces accordingly.

Lastly, add in spring onions and coriander and stir for a while. Dish up and serve!


  • Can substitute pork with chicken
  • Can add some corn flour to marinate the pork if you prefer smoother texture
  • To get thinner slice, slice the pork while is half frozen
  • I used pork fillet (梅肉) cause it is lean and soft, you may replace with half lean meat

Curry Fish Head with Prawns


Fish Head (cut into half)     1 whole

Prawns (optional)     20pcs

Salted fish head (fried)     half head

Round Cabbage     1 whole

Brinjal     1 whole

Long Bean     200gm

Coconut Milk     200gm

Curry Leaves     10 stalks

Lemon Grass (sliced)    3 stalks

Galangal (sliced)   2 -3 slices

Fresh Chilli (deseed & cut into strip)     1 whole

Water (to be adjusted accordingly)     500ml

Salt     2 tsp

Sugar     3 tsp

Soya sauce     2 tbsp

Curry Paste (to blend)

Lemon Grass     5 stalks

Shallots     250gm

Garlic     8 – 10 cloves

Ginger     2 inches

Tumeric     50gm

Candlenut (Buah keras)     10gm

Galangal (lengkuas)     10gm

Fresh Chilli     15pcs

Dried Chilli     20pcs

Water (adjust based on the paste texture)

fish curry powder (mix in with the paste)     2 tbsp

Cooking Oil     80gm



Step 1: Fish head and prawns


  • Marinate fish head and prawns with salt and pepper.
  • Steam until half cooked in boiling water.
  • Discard the steam water.

Step 2 Cook it!

  • Heat up cooking oil and cook curry paste on medium fire until fragrance and oil are separated from the paste. Add in half coconut milk in between time, it helps to induce oil and minimize usage of cooking oil. (about 15 – 20mins)
  • Add in lemon grass, galangal, curry leaves and fresh chilli, continue to cook until fragrance. (about 10 -15mins)
  • Add in fried salted fish, fish head and prawns, continue cooking for another 10 -15mins.
  • Add in water in between time staggeredly.
  • Add in fish head and prawns, cook for 5 – 10mins.
  • Add in the cooked vegetables and the remainder coconut milk.
  • Add salt, sugar and soya sauce to taste.
  • Serve with hot steam rice!