Egg Sambal

Ingredients

Eggs
100 g Lady fingers
2 tbsp sambal paste
1 tbsp curry powder
water
salt

Method

1. Cooked the eggs, cool and deshell. Cut into halves and set aside.

2. Rinse and slice the lady fingers.

3. Preheat the pan with oil, put in the lady fingers and stir fry for 2 minutes.

4. Add in the sambal paste, curry powder and salt with some water. Blend well and slowly put in the halve eggs into the mixture.

5. Leave to cook for another 2-3 minutes. Off fire and serve hot.


(Note: you can do without lady fingers in this recipe)

Chay Chai

Ingredients

Bai cai
Black fungus
Carrot
Bean curd skin
Dried lily bulbs
Tong Feng
Tao kwa

Seasoning

Veg stock cube
Sesame oil
Dark soya sauce
A dash of pepper
water

Method

1. Soaked the wood ear or fungus with hot water until soft. Tear with fingers into small pieces. Slice the carrots, cut the tao kwa into cubes. Soften the bean curd skin and cut into pieces. Soaked the tong feng to loosen the strands and cut into shorter lengths.

2. Preheat the pot with oil, slightly brown the tao kwa, dish up and set aside.

3. Saute with ginger, stir fry the wood ear and lily bulbs. Add in the carrots and bai cai. Let it simmer till the bai cai becomes limp.

4. Put in the tao kwa, bean curd skin, tong feng and water. Add in the seasonings and cover to boil. The longer it cooked, the better the vegetables will taste.

Mui Fan

Ingredients

2 cups of rice
Cai xin
Carrot
Tao po
Canned mushrooms
Frozen Cauliflowers
Vegetarian mock

Seasoning

Veg stock cube
Corn starch
water
a dash of pepper

Method

1. Wash the rice and put to cook. Prepare the ingredients and set aside.

2. Put water (enough for gravy) in a pot and add in the ingredients to boil.

3. Seasoning it. Prepare some corn starch and slowly pour into the gravy by lowering down the fire. Stir constantly to prevent lumps. Off fire.

4. Scoop some rice and put some gravy over the rice and serve hot with green chillies.