Roast Chicken with Spices

Ingredients
half chicken
1 quarter stick butter
1/2 dried rosemary
1/2 dried oregano
1/2 dried thyme
1/2 tbsp dried parsley
1/2 tsp pepper
1 tbsp salt 

Yam Paste Dessert with Coconut Topping

Ingredients
1 medium-sized yam (peeled and sliced)
4-6 tbsp sugar (adjust accordingly to preference)
pinch of salt
2 shallots - sliced 
4 tbsp oil 
1/2 cup water (adjust accordingly)
1 - 2 cups coconut milk
handful of toasted shredded coconut

Rice Vermicelli Noodles with yellow wine

Ingredients
using leftover dish to create this noodle soup
refer to here
other ingredients
rice vermicelli (mee sua)
button mushrooms
1 cup water 
pinch of pepper
chopped green onion


Method

1. Heat up leftover yellow wine chicken in a pot.
2. Add water and mushroom and bring to a boil again.
3. Add noodles and cook for a few minutes, stirring occasionally.
4. Sprinkle pepper and chopped green onions and serve warm.

Stir Fried Chicken with Yellow Wine

Ingredients
half free range chicken - chopped into pieces
shredded ginger
half cup yellow wine
1 - 2 tbsp sesame oil
pinch of salt

Marinade
2 tbsp soy sauce
2 tbsp yellow wine

Dim Sum Fried Carrot Cake

recipe from here
Ingredients for Steam Carrot CakeSet A:
425g white carrot / turnip, peeled and shredded
340ml water

Set B:2 shallots, peeled and chopped fine
2 tbsp dried shrimp, soaked and cut into smaller bits
4 to 5 dried mushroom, soaked in water till soft, then cut into small chunks
2 Chinese sausage, casing removed and cut into small chunks
2 tbsp vegetable cooking oil

Set C: 
155g rice flour
15g corn flour
15g wheat starch powder
340ml chicken stock (or use 340ml water + 1 chicken bouillon cube)

Hakka Braised Pork Belly with Red Fermented Beancurd

recipe fm here
Ingredients
2 pound pork belly or shoulder (best with skin and fat), cut into chunks

Marinade
1 piece of fermented red beancurd – mashed
1 tsp sugar
1 tsp five spice powder
2 tbsp soy sauce
1 tbsp Chinese cooking wine
½ tsp ground black pepper
½ tsp salt
2 tbsp flour 
2 tbsp cornstarch
Rest of the ingredients
60 gram black fungus (I used the thick kind)
6 cloves garlic
2 tbsp oyster sauce
3 tbsp soy sauce
½ tsp dark soy sauce
Salt and pepper to taste

Red Fermented Beancurd Chicken Wings (南乳鸡翅)

recipe adapted from here
Ingredients 
12 chicken wings - separated
2 pcs NamYee (fermented red bean curd) and some juice
1/2 tbsp oyster sauce 
1 tbsp garlic, minced 
1 tsp soy sauce
1/2 tsp dark soy sauce 
1 tbsp chinese cooking wine 
3/4 tsp sugar 

Pork Chop in Tomato Sauce

 

Ingredients
4 pieces medium size pork chop (about 1/2 inch thick and deboned)
1 yellow onion - peeled and sliced
1 tbsp chopped garlic
1 tomato - cut into wedges
 5 - 6 tbsp tomato sauce
 handful of frozen green peas
salt and sugar to taste
water
vegetable oil

Potato Salad - Nepali Style

recipe adapted from here
Ingredients
5-6 small, red potatoes (boiled, peeled, & diced)
1 small carrot, peeled & diced
1/2 medium red onion, chopped
1/4 medium cucumber, seeded, & diced (i omitted this)
1-2 red or green chili, finely chopped (use more or less depending upon your taste bud)
about 1/4 cup roasted, sesame (roasting brings out more flavor and may grind if desired)
1-2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1-2 teaspoon chaat masala, optional ( it adds little sweetness and sourness) - omitted
1 freshly squeezed lemon juice
few cilantro leaves , roughly chopped (for garnish)
water (only if the final product is too dry, add few tsp)
salt, to taste

Prata with Chicken Curry

Ingredients
1 packet frozen prata
1/2 cup chicken breast cubes
1 1/2 tbsp thai red curry paste
1 tsp turmeric powder
1 small yellow onion - peeled and sliced
2 slices ginger
1 shallot - peeled and sliced
1 star anise
2 cloves
1 sprig curry leaves - use leaves only 
2 cups fresh coconut milk
2 tbsp vegetable oil