Ingredients:
Kueyteow
Mock chicken
Vegetarian fish balls
Vegetarian prawns
2 tablespoons corn flour mixed with water to make watery paste
2 Dried mushrooms (washed & boiled)
Sawi (cut to 2 inch pieces)
1 Egg (beaten)
Finely chopped garlic
2 tablespoons vegetarian oyster sauce
1.5 tablespoons light soya sauce
A few drops of dark soya sauce
1-2 drops sesame oil
Salt to taste
White pepper

Method:

1. Heat a little oil in a kuali. Add kueyteow which has been loosened. Add a little light soya sauce and fry for a minute. Remove.
2. In same kuali heat a little oil and fry chopped garlic (do not brown). Add the mock chicken, fish balls & prawns and fry for one to two minutes. Add 3 cups of water and add rest of ingredients except sawi and egg. Boil on low fire for 10 minutes. Check taste.
3. Add sawi. Half a minute later add corn flour paste a little at a time until of desired thickness. Immediately add egg, stir well and turn off the fire. The sauce is now ready.
4. Place required amount of kueyteow in bowl and pour sauce over the kueyteow.
   To be eaten immediately.

Ingredients:
150 gm fried tofu
½ onion
4 cloves of garlic
6 shallots
2 or 3 fresh red chillies (depending on how hot you like it)
1 ripe tomato
Tomato sauce (to taste)
Sugar (to taste)
Salt (to taste)

Method:

1. Cut onion into rings.
2. Blend garlic, shallots, chillies and tomato together.
3. Heat some oil in a pan. Add the onion rings and the blended items. Stir fry till a good aroma rises.
4. Add just a little tomato sauce, sugar and salt to taste. Mix well.
5. Add the tofu and stir fry till tofu is coated with all the ingredients. Leave the lid on for 1-2 minutes.
6. Serve with rice.

Ingredients:
1 small thinly sliced cucumber
1 cup firm ripe papaya (cut into cubes)
1 apple (sliced)
1 cup water-chestnut (sliced)
2 cups fresh ripe pineapple (cut into cubes)
1 firm green pear (cut into cubes)

For the sauce:
3 tablespoons dry roasted peanuts
1 or 2 red chillies (sliced and seeded)
1/2 cup brown sugar
1 tablespoon tamarind paste mixed with 1/2 cup water and strained

Method:

1. Place the cucumber, papaya, apple, water-chestnut, pineapple and pear in separate heaps on a serving platter.
2. Chop fine the peanuts (in a food processor). Blend in the chillies, brown sugar and tamarind liquid to form a paste.
3. You can serve the sauce and fruit separately or together. Serve the salad at room temperature.

Ingredients (for 4 servings):
500gm spaghetti
8 red chillies (seeded)
2 cloves garlic
2cm ginger
2 shallots
2 stalks lemon grass
2 tablespoons oil
4 cups vegetable stock
2 cups fresh milk
1 cup evaporated milk
200gm snow peas (trimmed)
Salt to taste
3-4 medium tofu (fired and cut into cubes)
60gm bean sprouts
2 salted eggs (boiled and cut in half) (optional)
Coriander or mint leaves for garnishing
A few lemon wedges

Method:

1. Cook spaghetti (as in package directions), drain and divide among the bowls.
2. Grind red chillies, garlic, ginger, shallots and lemon grass to a smooth paste.
3. Fry chilli paste in oil until fragrant.
4. Add vegetable stock, fresh milk and evaporated milk. Bring to a simmer for about 5 minutes.
5. Add snow peas and salt. Cook until just tender.
6. Divide the soup among the bowls.
7. Top with tofu, bean sprouts, salted eggs (optional) and coriander/mint leaves.
8. Serve with lemon wedges.

Ingredients (for 4 servings):
21 oz (600 gm) firm tofu, well-drained
Flour for dusting
Salt & pepper
2 tablespoons vegetable oil

Ingredients for hot marinade sauce:
3 tablespoons soy sauce
1/3 oz (10 gm) hot green pepper, chopped
1 tablespoon minced green onion
1 tablespoon crushed garlic
1 teaspoon ground chili pepper
1 teaspoon roasted sesame seeds
1 teaspoon sesame oil

Method:

1. Cut tofu crosswise into halves, then cut into quarters.
   
2. Mix all marinade sauce ingredients together.
   
3. Marinate tofu pieces for 30 min., turning once.
   
4. Drain off excess marinade sauce from tofu, coat with flour.
   
5. Heat 1-tablespoon oil in 12-inch (30-cm) skillet over medium high heat; grill tofu until golden brown on both sides. Add oil if necessary.
   
6. Place onto serving platter.
   
7. Heat leftover marinade sauce in skillet and pour over tofu.

Ingredients:
Blend together:
15 dried chilies
10 shallots
5 cloves garlic
3 fresh chilies

½ kg yellow mee
¼ kg bean sprouts
¼ kg sawi, cut to 1 inch length
2-3 pieces bean curd, sliced and fried
1 big onion, sliced
1 tomato, sliced
2 tablespoons tomato sauce
1 tablespoon black soya sauce
3 tablespoons oil
Salt to taste
Some water

For garnishing:
1 chili, sliced
Spring onions, chopped
Fried shallots
1 lime

Method:

1. Heat oil and fry the blended ingredients for 2 minutes.
2. Add the big onion and fry.
3. Add the sawi stems, bean curd and tomato. Cook for 1 minute.
4. Add the yellow mee, bean sprouts and sawi leaves. Stir well.
5. Add tomato sauce, black soya sauce, water and salt to taste. Stir well till cooked.
6. Dish up and serve hot. Garnish with sliced chili, spring onions and some fried shallots.
7. Squeeze in some lime juice (optional).

Ingredients:
6 long beans (cut to 2-inch lengths)
1 cup bean sprouts (tailed and washed)
2 pieces tempeh (lightly fried)
2 pieces firm tofu (cubed and deep fried)
6 French beans (sliced)
2 potatoes (boiled and cubed)
3 cabbage leaves (torn)

For the sauce:
300 gm roasted peanuts
1 tablespoon sweet, dark soya sauce
1/2 teaspoon chilli powder
1 cup water

Method:

1. Boil the potatoes, then cool and cube them.
2. Steam the vegetables (except the beansprouts),then drain and cool.
3. Blend the sauce ingredients and add water.
4. Place the salad ingredients on a plate. Pour the peanut sauce over the salad ingredients.
5. Serve immediately.