Tumeric Pork Slice

Ingredients:

1. 300g lean pork.

2. 3 to 4 tbsp of Canola oil.

3. Seasoning: 1 tbsp Ghee Hiang sesame oil, 2 1/2 tbsp light soy sauce, 1 tbsp sugar, 1 flat teaspoon of turmeric powder and a dash of pepper.

Method:

1. Thinly slice the lean pork, marinate and season it for at least 15 minutes.

2. Heat Canola oil in the wok, and fry the marinated pork slices.

3. Keep on frying until the meat slices' edge turn a bit darker yet it is not burnt. For reference, see the texture and the colour in the above photo.

Source:
http://eatingpleasure.blogspot.com/2008/07/turmeric-pork-slice.html

Radish Cake (3)

Source from: http://blog.yam.com/homeeconomics/article/13417378

Mint Soup

Ingredients:

• 3/4 oz small dried shrimp (3 tablespoons)
• 8 cups Nonya chicken stock
• 2 cups loosely packed fresh spearmint leaves
• 3 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

Soak shrimp in warm water to cover in a bowl 5 minutes, then drain in a sieve, discarding water. Bring stock and shrimp to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, 10 minutes. Stir in mint and immediately remove from heat. Add eggs in a slow stream, stirring slowly in one direction, then stir in salt and pepper.

Source:
http://www.epicurious.com/recipes/food/views/Mint-Soup-234641

My Sambal Chili Paste

Ingredients:

1. 4 tablespoons of chili paste (Ohbin and Thai Lady)
2. 6 shallots
3. 1 teaspoon of belacan (Thai yellow bottle)
4. 4 cloves of garlic
5. 1 large red onion slice into round

Method:

1. Ground and blend the above into paste.
2. Heat up 2 tablespoon of oil.
3. Saute the chili paste.
4. Add 2-3 tablespoon of tamarind juice.
5. Add salt and sugar to taste.

Nasi Lemak

Source from:
http://www.malaysianfood.net/recipes/recipenasilemak.htm

Chili Paste (Ohbin style)

材料：

1. 辣椒干100g

2. 蒜头一大粒 （2瓣）

3. 小葱 200g （5粒）

4. 洋葱3大粒

5. Asam 水半杯

6. 江鱼仔150g

7. 虾米150g

8. 糖15汤匙（不够再加）

9. 盐适量

做 法：

1. 全部东西搅烂， 热油（差不多一杯）

2. 小火炒，炒至出油，颜色会由浅变深

3. 马来aunty说，要煮到很够，不然吃了会肚子疼

Source:

http://ohbin.blogspot.com/2008/03/ohbinsambal.html

Tarte aux epinards

1. Utiliser une pate a gateau ronde abaissee et une plaque d'env 28cm de dia.
2. Disposer la pate sans retirer le papier sulfurise sur la plaque et piquer plusiers fois le fond.
3. Parsemer de 3 c. a soupe de parmesan rape. Reserver au frais.

Garniture:

1. Faire suer 1 gros oignon hache menu dans un peu de beurre pendant env. 3 min.
2. Ajouter 500g d'epinards en branches haches grossierement, couvrir et etuver. Laisser refroidir.
3. Melanger 1 dl de demi-creme, 1 c. a soupe de farine et 2 oeufs, assaisonner avec 1/2 c. a cafe de sel, un peu de poivre et de noix muscade. Melanger avec les epinards.
4. Incorporer 100g de gorgonzola coupe en des et repartir ce melange sur la pate.
5. Cuisson env. 35 min dans le tiers inferieur (en bas) du four prechauffe a 220C. (200C pour un four a chaleur tournante).