Contents Foreword.................................................. 1 Chrys Hu.................................................. 2 Glossary................................................... 3 Alvin Quah............................................... 6

Asian Base Stock.....................................15 Satay Sauce.............................................16 Dressing – Chinese Style..........................17 Nasi Lemak – Coconut Rice.....................17 Ketupat ..................................................18 Soft Boiled Eggs (Ah Kun Style)...............18 Wonton Wrapper....................................19 Sweet and Spicy Date Paste.....................19 Soft Cooked Red Bean Filling................. 20 Red Bean Paste....................................... 20 Shaved Ice...............................................21 Chinese-Style Drinking Porridge..............21 Pandan Juice........................................... 22 Kaya....................................................... 22 Brown Rice or Five Grain Milk................. 23 Ginger Tea.............................................. 23 Mixed Nut Milk....................................... 24 Soya Bean Milk....................................... 24 Bubble Tea............................................. 25

Basics and Drinks Sichuan Salt and Pepper........................... 9 Nonya Curry Powder................................ 9 Garam Masala.........................................10 Five Spice Powder....................................10 Dry Stock Powder....................................11 XO Chilli Sauce........................................11 Sambal Oelek..........................................12 Alvin’s Green Curry Paste........................12 Sambal Chilli............................................13 Nasi Lemak Chilli.....................................13 Ginger Dip (Hainanese Chicken Rice).......14 Chilli Dip (Hainanese Chicken Rice)..........14 Char Siew Sauce......................................14 Blood Plum Sauce....................................15

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Contents

p87 Fried Bee Hoon....................................... 54 Easy Chicken or Salmon Noodles............ 55 Chicken with Shiitake Mushrooms.......... 55 Chicken Soup with Wine........................ 56 Chicken Satay......................................... 57 Chicken Porridge.................................... 58 Chicken and Pumpkin Stew.................... 59 Stir-Fried Kai Lan with Minced Pork........ 60 Steamed Pork Spare Ribs with XO Chilli Sauce.................................................. 60 Black Bean Soup......................................61 Babi Tempra........................................... 62 Babi Pong Tay......................................... 63 Alvin’s Green Kangaroo Curry................ 64 Stir-Fried Beef with Red Capsicum.......... 65 Bouncy Beef Balls................................... 66 Beef Rendang......................................... 67 Be Sampi Mebase................................... 68

Mains Steamed Homemade Beancurd.............. 29 Seaweed and Tofu Soup......................... 30 Mee Rebus..............................................31 Hakka Yam Dish..................................... 33 Glass Noodle Salad................................. 34 Fried Mixed Vegetables.......................... 35 Egg Sambal............................................ 36 Sweet and Sour Prawns.......................... 37 Steamed Prawns with Bean Thread........ 38 Spicy Calamari Rings.............................. 39 Seafood Porridge with Soya Milk............ 39 Sambal Udang........................................ 40 Prawns in Spicy Gravy.............................41 Prawn, Fish, Pork Ball Soup.................... 42 Laksa Lemak........................................... 43 Chilli Noodles with Crab......................... 44 Banana Leaf Steamed Fish Parcels........... 45 Spicy Shredded Chicken in Garlic Dressing.................................... 46 Soy Sa