dinner tonight

shrimp wanton noodles

erm.....plating not so good..... :( i shall improve it...hehe

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today's lunch

so basically its thai ruby for dessert, main dish is chicken sambal with torch ginger,stir fry beans with tempe(no pic) and rice. evening tea is with ngoh hiang (pork changed to chicken and some secrets to archive the tenderness of pork) the dark one is the deep fried ,and the other one is steamed .

Ngoh Hiang

Yields 12 Ngoh Hiang

Ingredients for the filling:
500g minced pork
500g prawns (shelled, deveined and diced, only 250g left!)
10 water chestnut, diced
2 chopped big onion
3/4 bowl of shredded carrot
1 egg (beaten)
corn flour

Seasoning:
1 tbsp light soya sauce (not too much, because bean sheet is salty)
Pepper
2 tbsp five spice powder
Bean sheet (clean both sides several times with a clean damp towel)


Method:

Put pork, prawns, water chestnut, big onion, carrot in a mixing bowl.

Add seasoning and mix well.Add the beaten egg and corn flour. Mix well.

Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.

Deep fry in moderate fire till the Ngoh Hiang is golden brown.Serve with Chilli.

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aglio olio with shrimp and white wine

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dry heat cooking (chinese cuisine)

crispy- chicken

yong zhou fried rice.

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dry heat cooking (indian cuisine)

dhal makhani

naan

tandoori- chicken

sheekh- kebab

tandoor oven

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dry heat cooking (western cuisine)

deepfry dory fish fillet

sauté vegetables and baked potato

pan fried chicken with pan gravy

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dry heat cooking (malay cuisine)

sambal chicken with torch flower

sambal grill chicken

deep fried bean curd with peanut sauce

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dry heat cooking (thai cuisine)

pandan chicken

pineapple fried rice

salt crusted tilapia fish

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thai green curry pasta

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my exam dish

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grilled mushroom salad

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char grill chicken bulgogi

Korean Bulgogi Recipe
Ingredients :
2 tablespoons 1 tablespoons 4 tablespoons 1 bunch (about 8) 1(about 2 inch) 6 cloves 2 tablespoons 5 tablespoons	Dark soy sauce Light soy sauce Sugar Scallions, white and tender green parts only, coarsely chopped Fresh ginger, peeled and grated Garlic, minced Cooking rice wine Sesame oil chicken breast meat cut strips

serve with rose bud tea

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the japanese charcoal stove

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basically this what happen in school today

mr. seabass

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