• 12 tofu puff square (tak pok)
• 1 large mango (chopped)
• 1 cucumber (chopped)
• 1/2 pkt (75g) preserved carrots (chai po), soaked and dripped dry
• 50g roasted pork (char siew), chopped
• 190g mushrooms, chopped
• 5 small onions, chopped
• 3/4 tsp sugar
• 2 tsp oyster sauce
• Pinch pepper
• Pinch chicken essence powder
• Lettuce leaf, cut into size of tau pok
• Coriander

Ingredients for Chilli Sauce:

• 1 1/2 tsp lemon juice (1/2 lemon)
• 3 tsp plum sauce
• 2 tsp Thai chilli sauce
• 5 – 6 big chillies, chopped
• 3 cloves garlic, chopped
• 1 slice of ginger, chopped

Method:

For making chilli sauce:

1. Blend garlic, ginger and big chillies together.  Add Thai chilli sauce, plum sauce and lemon juice to the blended ingredients.  Mix.

For cooking of filling:-

1. Heat oil in a wok.  Stir fry onions and chai po in low heat.
2. Add char siew, mushrooms, pepper, sugar, chicken essence powder and oyster sauce.  Stir fry and set aside.
3. Deep-fry tau pok in medium high heat until they are puffed and golden brown.

For stuffing the fillings into the tau pok:

1. Slit the longer end of the tau pok.
2. Stuff lettuce, mango, cucumber and the cooked fillings into the tau pok.
3. Serve with the prepared chilli sauce.

Note:

1. Do not use torn tau pok.
2. Add sugar to the chilli sauce if it is not sweet enough.
3. Garnish the dish with the coriander.

This recipe is enough for 50 cups of kueh pie tee.

Ingredients:

• 1 kg (Bang Kuang) Chinese Sweet Turnip, shredded
• 200 g Cooked Bamboo Shoots, shredded
• 50 g Carrot, shredded
• 300 g Small Prawns, shelled
• 2 small cakes (Tau Kua) Bean Curd, cut into small strips & fried till golden brown
• 4 tablespoons Oil
• 2 tablespoons Salted Soybean Paste (Tau Cheo)
• 1 tablespoon Minced Garlic
• 1 tablespoon Salt
• 1 teaspoon Dark Soy Sauce
• 0.5 tablespoon Pepper
• 0.5 cup Water

Method:

1. Fry 1 tablespoon Minced Garlic and Tau Cheo in Oil till fragrant.
2. Add Bang Kuang, Bamboo Shoots, Carrots and Water.
3. Stir-fry.
4. Add Fried Bean Curd, Prawns and Dark Soy Sauce.
5. Simmer till Bang Kuang is soft and cooked.
6. Add Salt, Sugar, Pepper to taste.
7. Top filling with a pinch of Parsley.

Note:

This recipe and picture were shamelessly downloaded from Red Lips’ website.

This recipe serves 4.

Ingredients:

Chilli butter

• 115g (4oz) softened sweet butter
• 2 tbsp chilli sauce
• 1 tbsp honey or maple syrup
• 2 tbsp vegetable oil
• 1/2 cup finely chopped onion

Ingredients for Corn Cakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1 tbsp oil
• 2 tbsp basil
• 1 tsp garlic
• 1 tsp chilli
• 230g (8oz) can whole kernel corn
• 1 cup diced cooked ham
• 1/2 cup shredded Jack cheese

Method:

1. For the Chilli Butter: Beat softened sweet butter with chilli sauce and honey or maple syrup until blended and light. Spoon into a butter crock and chill until needed.
2. In a heavy-based skillet, heat vegetable oil and sauté finely chopped onion until golden.
3. Meanwhile, in a large bowl, combine all-purpose flour, baking powder and salt. In a liquid measure, combine milk, egg, oil, basil, garlic and chilli sauce.
4. Lightly stir mixture into dry ingredients. Fold in cooked onion, can whole kernel corn (well-drained), cooked ham and Jack cheese.
5. Heat the skillet (or use a griddle) to 350ªF (180ªC) or until a drop of water sizzles on contact. For each cake, cook about 1/3 cup batter for 2-3 minutes each side or until cooked through and golden. Serve warm with Sweet Chilli Butter and maple syrup.

Ingredients:

• 300 g couscous
• 4 large tomatoes
• 1 tbsp grated lemon rind
• 1 tbsp parsley
• 1 tbsp basil
• 1 tbsp chopped pistachio nuts
• 1 tbsp chopped almonds
• 2 tbsp olive oil
• Freshly ground pepper

Method:

1. Wash the tomatoes, cut off lids and hollow out with a teaspoon.
2. Cook the couscous according to the instructions on the packet and leave to cool. Mix the couscous with lemon rind, pistachio nuts, almonds, olive oil, pepper and parsley and basil.
3. Stuff the tomatoes with the mixture. Put on the lids, place the tomatoes in an ovenproof dish (previously brushed with oil) and bake in a hot oven (180C) for about 15 minutes.
4. Serve as a side dish. Enjoy.

Ingredients:

• 1 sliced onion
• 2 tsp garlic
• 1 tbsp olive oil
• 500g lamb strips
• 2 tbsp Basil
• 2 tbsp Chilli
• 2 tbsp Hoisin sauce
• 2 tbsp Soy sauce

Method:

1. Stir-fry onion and garlic in a wok with oil.
2. Add lamb strips. Stir fry for 3 to 4 minutes.
3. Toss through 2 tablespoons each Basil and Chilli, Hoisin sauce and Soy sauce.
4. Stir-fry with Asian greens of choice. Serve with noodles or rice.

This recipe serves 4.

Ingredients:

• 4 rolls
• 500g (18oz) lamb mince
• 1 egg
• 1 tbsp fresh chopped spring onion
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp Oregano

Method:

1. Halve rolls (toast if desired).
2. Mix lamb mince with egg, chopped spring onion plus 1 tablespoon of both soy and honey.
3. Mix in Oregano and form into 4 patties.
4. Fry until golden brown and cooked through. Serve in rolls with salad. Enjoy!

Ingredients:

• 25cm (10”) pizza base with tomato sauce
• 50g (2oz) thinly sliced Parma Ham (or Italian Style dry cured ham)
• 100g (4oz) fat reduced mozzarella cheese
• 2 medium tomatoes
• 1/2 tbsp Basil
• 1 tbsp Italian Herbs
• 1 tsp Garlic
• 1/2 tbsp Chilli (optional)
• 1 cup rocket (arugula lettuce) washed and dried
• 1/2 tbsp olive oil

Method:

1. Preheat oven to 180ºC (350ºF). Mix together basil and Italian Herbs and oil.
2. Put prepared base on tray and top with thinly sliced fresh tomato, sprinkle with herb and oil mixture
3. Top with thinly sliced or grated mozzarella cheese and thinly sliced ham. Cook until cheese has just started to bubble.
4. Top pizza with lettuce. Serve with salad or vegetable soup.

Ingredients:

• 3 tbsp finely chopped red onion
• 1 tbsp Basil
• 1 tsp Chilli
• 3 tbsp orange juice
• 2 tbsp mild honey
• 1/3 cup extra-virgin olive oil
• 5 seedless oranges
• 3 avocados
• 230g (8oz) baby arugula leaves

Method:

1. For the dressing: In a screw-top jar, place chopped red onion, Basil, Chilli, orange juice, honey and olive oil. Cover and shake well until blended. Season to taste with salt and freshly ground pepper.
2. To assemble the salad: Peel, pith and slice seedless oranges into rounds. Halve, pit, peel and thinly slice avocados. Divide baby arugula leaves between individual salad plates. Top with oranges and avocados.
3. Spoon dressing over salad. Enjoy!

Ingredients:

• 2 1/2 cups cooked pasta shells or “bow tie” pasta
• 1 red capsicum (sliced)
• 1 green onion (scallion) sliced
• 1 large tomato (sliced into segments)
• 2 tbsp Lemon Grass
• 2 tbsp Basil
• 1 tbsp olive oil
• 1 tsp Dijon mustard

Method:

1. Mix together the pasta, capsicum and green onion.
2. Mix together the lemon grass, basil, mustard and oil.
3. Combine the two and decorate with the tomato wedges.

Ingredients:

• 4 Cod or Halibut fillets – approx 110-170g (4-6oz ) each
• 1 tbsp olive oil
• 1 tbsp Lemon Grass
• 1 tsp Coriander
• 1/4 tsp black pepper

Ingredients for Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Coriander
• 1 tsp Basil

Method:

1. Mix the oil with the pepper, coriander and lemon grass and using a pastry brush, brush it over each side of the fish. 
2. Broil or Grill for about 4 minutes each side until fish is moist but flaky. 
3. Serve with a green salad. Shake all dressing ingredients together in a glass jar and pour over salad greens just before service.