Black-Eyed Pea Soup Recipe
Ingredients : Serves 4
175 g 1 115 g 1 bunch 1 liter 2 tablespoons 2 cloves 1	Black-eyed peas Large carrot Daikon, peeled Spring onions Chinese vegetable stock Light soy sauce Finely chopped garlic Fresh red chili, seeded and finely chopped Salt and freshly ground pepper Carrot and daikon flowers to garnish
Method : Place peas in a saucepan, add enough water to cover and bring to the boil. Cover and simmer for 45 minutes or until tender. Drain and rinse. Cut carrots and daikon into thin strips. Cut spring onions into fine shreds. Pour stock into a saucepan and stir in soy sauce. Bring to the boil and add prepared vegetables, garlic and chili. Simmer for 4 minutes, then add peas. Season with salt and pepper and cook for 3 minutes. Skim surface, garnish and serve.

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Beef Satay Recipe
Ingredients : Serves 6
500 g (1lb) 1 2 1 tablespoon 1-2 tablespoons 2 teaspoons 1 teaspoon 1 teaspoon 1/4 teaspoon 1 teaspoon 1 teaspoon 2 tablespoons	Rump steak Lemon rind Medium onions, roughly chopped Light soy sauce Oil Ground coriander Ground cumin Ground turmeric Ground cinnamon Salt Sugar Roasted peanuts
Method : Cut the beef into small cubes, the size of the tip of your finger. Put the lemon rind, onions, soy sauce and 1 tablespoon of oil into container of electric blender and blend until smooth. Add the remaining ingredients and blend for a few seconds longer, adding remaining tablespoon of oil if necessary to draw ingredients down over blades. Pour marinade over meat, mix well and leave for at least 1 hour. Thread on bamboo skewers, about 6 pieces to a skewer and reaching less than halfway up the skewer. Grill over glowing coals or under a preheated griller just until meat is cooked. Serve with peanut sauce, nasi lemak and a salad or if liked serve a satay gravy instead of the peanut sauce.

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Bean Curd in Salted Soy Bean Paste Recipe (Taukwa Tauceo)

Bean Curd in Salted Soy Bean Paste Recipe (Taukwa Tauceo)
Ingredients : Serves 6
3 squares 2 cloves 3 2 teaspoons 250 g 2 tablespoons 1/4 cup 1 tablespoon 2 tablespoons 2 tablespoons	Yellow bean curd (taukwa) Garlic Fresh red chilies Salted soy bean paste (tauceo) Raw shrimps Peanut oil Water Light soy sauce Chopped celery leaves Chopped spring onions Salt to taste
Method : Cut bean curd into dice, grate garlic finely, seed and shred chilies. Mash salted soy beans. Chop shrimps. Heat oil and fry garlic and chilies until garlic starts to turn brown, then add salted soy beans and fry for 1 minute, stirring. Add shrimps and stir until cooked, add bean curd and fry, stirring. Add water and soy sauce and cook until liquid dries up. Taste and add salt if necessary. Remove from heat, mix in celery and spring onions and serve.

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Bean Curd and Bean Sprouts Recipe (Taukwa dan Taugeh)

Bean Curd and Bean Sprouts Recipe (Taukwa dan Taugeh)
Ingredients : Serves 6
2 squares 250 g 2 cloves 2 tablespoons	Yellow bean curd Fresh bean sprouts Garlic, crushed Oil Salt and pepper to taste Soy sauce to taste
Method : Cut the bean curd in slices. Wash and drain the bean sprouts. Pinch off any brown tails of bean sprouts. Fry garlic in oil until golden. Add bean curd and bean sprouts and stir fry for 3 to 4 minutes. Add seasonings to taste and serve immediately.

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Baked Lamb Cutlets Recipe
Ingredients :
350g 1 tablespoon 1 1/2 tablespoon 2 cloves 40g 1 tablespoon 1 100g 2 teaspoons 1 teaspoon 1 teaspoon 1 teaspoon	Lamb cutlets Olive oil Light soy sauce Garlic, finely crushed Plain flour Fresh milk Egg, beaten Breadcrumbs Paprika Ground black pepper Salt Pepper
Method : Remove any excess fat from the lamb cutlets and use a mallet to pound lightly to flatten it. Marinate cutlets with soy sauce and garlic mixture for 1.5 hours. Then coat marinated cutlets in plain flour. Combine the breadcrumbs, paprika, black pepper, salt and pepper. Next dip in the egg and milk mixture before tossing in the breadcrumbs mixture. Grease a round shallow baking tin with olive oil and arrange cutlets in the tin. Bake in turbo broiler on 180oC for about 15 minutes on each side or until the cutlets are golden brown and the meat is tender. Serve hot.

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Barbecue-Style Pork with Black Beans Recipe
Ingredients : Serves 6
750 g 3 cloves 1/2 teaspoon 1 teaspoon 1 tablespoon 1 tablespoon 1/2 teaspoon 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon	Boneless loin of pork Garlic Salt Finely grated fresh ginger Honey Chinese wine or dry sherry Five spice powder Black beans, chopped Dark soy sauce Barbecue sauce Peanut oil
Method : Ask the butcher to remove rind from the pork. Cut pork into strips 5 cm (2 inches) long and 2.5 cm (1 inch) wide. Crush garlic with salt and combine with all the other ingredients except oil. Rub over the pork and leave for at least 15 minutes to marinate. Heat wok, add oil and swirl to coat wok. Add the pork pieces, reserving marinade. Stir fry the pork until browned, then add reserved marinade, washing out the bowl with half cup hot water and adding that too. Reduce heat, cover and simmer for 30-40 minutes until pork is tender. Stir occasionally and add more hot water if liquid looks like drying up. Be careful that the sweet marinade does not burn. The heat should be very low throughout the cooking. When pork is tender, remove from heat and if not serving straight away it may be reheated at serving time. Serve with plain white rice.

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Ayam Percik Recipe (Spicy Chicken)

Ayam Percik Recipe (Spicy Chicken)
Ingredients :
1.5 kg 50g 100 ml 300 ml Spices 6 3 cloves 2cm 1 stalk 3 teaspoons 1 teaspoon Seasoning 2 teaspoons 1/2 teaspoon 1/2 teaspoon	Chicken, cut into 6 pieces Tamarind paste Water Thick coconut milk Shallots Garlic Ginger piece Lemon grass Chili paste Cinnamon powder Salt or to taste Pepper Ground black pepper
Method : Mix the tamarind paste with the 100ml water and squeeze to obtain tamarind juice. Set aside. Ground and combine the spice ingredients. Then add the tamarind juice and thick coconut milk. Put the chicken pieces in a large mixing bowl. Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning. Mix well until the chicken is coated with the marinade. Keep in the refrigerator for several hours or preferable overnight. Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.

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