Wonton Noodle Soup

Ingredients

1 bunch of fresh thin egg noodles

8 uncooked wontons

1 pot of ikan bilis stock

chopped green onions

fried shallots 

pinch of white pepper

Fried Eggs with Chives

Ingredients
3 eggs 
1 bunch of chives - cut into small pieces
1 tbsp soy sauce
1 jalapeno - remove seeds and cut into small pieces
pinch of salt and pepper
vegetable oil

Stir Fried Pig's Stomach with Salted Vegetable

Ingredients
1 pig's stomach - cleaned
3 cloves garlic - chopped
some shredded ginger
1 tomato - cut into wedges 
1 stalk green onion - cut into 2 inches length
cooking oil

Braised Claypot Chilean Sea Bass with Mao Gua

Ingredients
1 lb chilean sea bass - chopped into large pieces
1 mao gua - peeled and cut into large cubes
1 bunch bean thread  - soaked in water and drained
2 stalks green onion - cut into 2 inches length
8 tofu puff
1 tbsp chopped garlic
3 slices ginger 
salt and pepper
vegetable oil

Braised Claypot Chilean Sea Bass with Eggplant

Ingredients
1 lb chilean sea bass - chopped into large pieces
2 small eggplants - cut into 2 inches length
2 stalk green onion - separate white and green portions 
3 cloves garlic - chopped
3 slices ginger
salt and pepper to taste

Pan Fried Chilean Sea Bass with Soy Sauce

Presenting Chilean Sea Bass Series by Chef M. 3 different flavors and all of them tasted so darn delicious!

Ingredients
1 lb chilean sea bass - chopped into large pieces
2 stalks green onion - cut into 2 inches length - separate white and green portions
1 tbsp chopped garlic
some julienned ginger
2 tbsp soy sauce
1 tsp sesame oil
cooking oil

Sweet and Sour Pork Ribs

Ingredients
1 lb pork ribs
1/2 cup cubed fresh pineapple 
1 green bell pepper - remove seeds and cut into bite-sized pieces
1 small yellow onion - cut into quarters 

1 tbsp minced ginger

3 tbsp cooking oil

extra oil for frying ribs

Tomato Grilled Moroccan Chicken Skewers with Mint Yogurt Sauce

So tasty, so tender, grilled chicken kebabs by Chef M

recipe adapted from here
Ingredients 
1 lb boneless skinless chicken thigh, cut into bite sized pieces
4 tbsp tomato paste
1/3 tsp salt
1/3 tsp pepper 
1 tsp smoked paprika
1/2 tsp cumin powder 
1 tsp garlic minced 
1/4 tsp cinammon
1 tbsp olive oil
1/2 large yellow onion - cut into chunks 

For the mint yogurt dip: 
1/2 cup non fat plain greek yogurt 
1/4 cup Cucumber, grated 
1/4 tsp Salt 
1 tbsp lemon juice
Pinch of  pepper 
3 tbsp fresh mint, roughly chopped, plus additional mint for garnish (optional)

Method

1. Combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon and olive oil. Mix well.
2. Add in the cut up chicken and coat with the marinade till evenly mixed.
   Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium heat and lightly spray with cooking spray.
4. Using wooden skewers, alternate between pieces of chicken and onion, piercing each piece and sliding it to the end, building a stack of skewered ingredients as you go.
5. Place the skewers on the grill and cook until no longer pink inside, about 12 minutes, turning every 3 minutes so you cook the chicken on each side.
6. While the chicken cooks, place the grated cucumber into a kitchen towel and ring out the excess water.
7. Add the cucumber and all the other sauce ingredients into a food processor and blend until smooth, well mixed, and the mint gets broken down.
8. Garnish the skewers and rice with fresh mint and serve with yogurt mint sauce.

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Grilled Rock Fish with Basil Mint Sauce

Another tasty grilled fish by the Hub

Ingredients
2 slices of wild rock fish
salt and pepper to taste

Basil Mint Sauce
1 1/2 cup basil leaves
1/4 cup mint leaves
1 jalapeno - remove seeds and cut into small pieces
1 tbsp lemon juice
1/3 cup olive oil
3 garlic cloves
salt and pepper to taste 

Method
Marinate fish with salt and pepper for 15 minutes.
Place the garlic in a food processor and chop. Add the basil, mint, jalapeno and lemon juice and pulse until combined.
Slowly drizzle in the 1/3 cup of olive oil until desired consistency is reached. Season with salt and pepper. Set aside the sauce.
Heat up grill on high.  Grill fish on each side for 2 1/2 minutes.
Transfer grill fish to a serving plate and top with the basil mint sauce.

Baked Miso Glazed Pork Loin

Ingredients
1 lb pork loin - cut into large pieces
3 tbsp miso paste
2 tbsp mirin
1/2 cup sake
1 tbsp sugar
1 tbsp chopped garlic