Ingredients: 250g boneless white-fish fillets, cubed 3 cups water 400ml thick coconut milk 1 chopped white onion 1tbsp grated ginger 2 tbsp any herb like fresh lemongrass or parsley 1 small red/green chili – chopped 1tbso fish sauce or oyster sauce salt to taste 2 tbsp lime juice 100g finely chopped cabbage 1/4 cup fresh [Continue]

Servings : 2 Time Taken : 15-30 mins Ingredients: 1/2 cup – fresh crabmeat 1″ piece – ginger, sliced 1/2 cup – sliced onions 1/4 cup – cream 2 – egg whites 2 tsps – cornflour salt and pepper to taste Method Mix cornflour with 2 tbsps. water. Beat eggs nicely with cream, add cornstarch [Continue]

Ingredients: 1/2 cup – canned creamed corn 6 cups – water 1 tbsp – ajinomotto 1 1/2 tbsps – cornflour 1 – egg, slightly beaten 1 handful – fine egg noodles 2 tbsps – each of shredded cabbage, bamboo shoots, mushrooms and French beans Method Put ajinomotto in water and bring to a boil, reduce [Continue]

Method Soak chick peas in water over night. Wash the mushrooms well and soak in 1 cup of hot water. Heat the oil in a pressure cooker. Fry garlic and onion till fragrant. Add tomato and chick peas, drained from soaking water. Pressure cook for 15 minutes. When the pressure drops, open the cooker, cool [Continue]

Method Heat the oil in a saucepan or wok and fry the garlic until soft but not brown. Add the chicken and stir fry for 5 mins. Cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 mins. Add the lemon juice. Cover, and cook gently for a further [Continue]

Method Very finely chop (either manually or in the electric chopper), the capsicum., cabbage, onion, carrot, cauliflower, bean, ginger, garlic, all together. Heat oil in a wok or pan, add all vegetables and stir fry for 3-4 minutes. Add 2 1/2 cups water and bring to a boil. Meanwhile, mix cornflour in the remaining water [Continue]