鸡扒饭 (Chicken Chop with Butter Rice)

Ingredients A (Butter Rice):
Rice, Water, Parsley Flakes, 1 teaspoon Salt, 1 tablespoon Butter

Method:
Add the rice to the rice cooker with water.
Cook until the water has reduced about 70%.
Add in salt, parsley flakes and one tablespoon butter, stir it evenly.
Leave it until the rice is cooked.

Ingredients B (Chicken Chop):
2 Whole Chicken Legs, 2 slices Cheddar Cheese, Salt

Method:
Sprinkle some salt on both side of the chicken, leave it aside for 10-15 minutes.
Heat up pan, add some oil to the pan.
Place the chicken with the skin facing down, when the skin turn golden brown, turn it over.
Cook another side until it turns brown.
Put a slice of cheddar cheese while it is still hot.
Remove from heat and transfer the chicken legs to the serving plate.

Ingredients C (Sauce):
1 slice Cheddar Cheese, 1 Onion (cut into small cubes), 1 Chicken Stock Cube, Water, Salt & Pepper to taste

Method:
Heat up sauce pan/pot, add some oil, cook the onion until it is browned.
Put water, bring to boil.
Add in chicken stock cube, keep boiling until the onion is soft.
Add salt and pepper to taste.
Lastly, add a slice of cheddar cheese to make the sauce thicken (you may need to add a little flour to make the sauce thicker)

虾仔煎 (Prawn Omelette)

材料：

• 虾仔
• 2颗 鸡蛋
• 半茶匙 盐
• 少许 胡椒粉
• 辣椒酱（Chili Giling）
• 1汤匙 蒜米
• 水
• 2汤匙 玉米粉
• 2汤匙 粘米粉
• 鱼露
• 香菜

做法：

1. 蛋液中加几滴鱼露，打匀备用。
2. 把玉米粉、粘米粉、盐、鱼露放入碗中，加适量清水调成粉浆。
3. 热锅加少许的油，倒入粉浆，再倒入部分蛋液，待其凝固后。
4. 翻面再煎，煎至两面金黄即可。
5. 添加少许油，放入蒜米、辣椒酱、虾仔，加几滴鱼露炒香。
6. 再把虾仔和煎好的蛋饼炒均匀，加少许的胡椒粉。
7. 最后，撒上香菜作装饰，即可上桌。

猪肚盐焗鸡 (Steamed Salted Chicken)

材料：

• 1包 盐焗鸡粉
• 1只 走地鸡
• 1个 猪肚

做法：

1. 将鸡洗净，用厨用纸抺干水份，用盐焗鸡粉，内外抹匀，再把猪肚塞入鸡肚里。
2. 用大火蒸一小时就可以了。

香兰戚风蛋糕 (Pandan Chiffon Cake)

材料：

(A)

• 8个 蛋黄
• 45克 幼糖
• 100克 粟米油
• 100克 香兰汁(香兰叶剪碎加水打汁，过滤)
• 150克 低筋面粉(过筛)

(B)

• 8个 蛋白 
• 95克 幼糖
• 1/8 茶匙 塔塔粉

做法：

1. 将烤箱预热至160C。
2. 将A：蛋黄、幼糖、粟米油和香兰汁混合至糖溶化，加入面粉拌均，备用
3. 把B：蛋白和塔塔粉一起打至起粗泡，分三次加入幼糖打至硬性发泡。
4. 分三次把蛋白霜拌入(A)面粉糊中，用胶刮轻轻拌勻：从盘的侧边下胶刮，轻手地把盘底的蛋糊反转上來，直至完全混合就可以。
5. 把搅好的面糊慢慢倒入模中，放入烤箱底层，用160度上下火烤50分钟， 烤好立即倒扣在铁架上待涼。完全冷卻後，脱模即可。

猪扒包 (Pork Burger)

Ingredients:

• Ground Pork
• 1 teaspoon salt
• Ground Pepper
• 1 teaspoon Parsley Flakes
• 1 teaspoon Garlic Powder
• 3 burger buns, split
• Unsalted butter, softened, for spreading

For topping:

• Tomatoes (sliced)
• Cheddar Cheese
• Grilled Portobello Mushroom

Methods:

1. Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper, Garlic Powder and the parsley flakes in a large bowl, gently mix with your hands. 
2. Cover it with plastic wrap, keep meat marinades for 1-2 hours (in fridge)
3. Form the meat into 3 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. 
4. Preheat a grill pan. Grill the patties for 5 to 6 minutes. 
5. Turn and grill the other for 5 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
6. Serve the patties on the buns; top with a slice of cheddar cheese, portobello mushroom and sliced tomatoes. Enjoy!

迷迭香马铃薯肉饼 (Begedil)

Ingredients:

• 2 Russet Potatoes
• 200g Minced Pork
• 1tsp Garlic Powder
• 1tsp Salt
• 1tsp Dried Rosemary

Methods:

1. Bring water to the boil with a teaspoon of salt.
2. Cook the potatoes in boiling water until soft, drain it. 
3. Mash the potatoes.
4. Add garlic powder, dried rosemary, minced pork and a teaspoon salt into the mashed potatoes. Mix well.
5. Scoop the mashed potatoes to your palm. Roll it into balls and press to make the patties compact.
6. Heat up enough oil at medium heat for deep frying.
7. Fry the begedil till golden brown.

卤鸡 (Stewed Soy Sauce Chicken)

材料：

• 半只 鸡
• 2朵 八角
• 两支 桂皮
• 4-5碗 水
• 适量 糖，盐，黑酱油，酱油
• 1块 姜（切片）
• 4-5瓣 蒜头

做法：

1. 洗好蒜头，保持粒状。
2. 热锅加少许油，把姜片，蒜头和鸡炒香。
3. 倒入水，加入桂皮，八角，黑酱油和酱油，焖一小时。
4. 加少许糖，盐调味，继续煮到汤汁浓缩。
5. 将鸡取出，待凉砍块，淋上卤汁即可。