Makes 2 servings

Ingredients

1/2 tbs oil
1 yellow onion, thinly sliced
6 Shiitake mushrooms, thinly sliced
1 cup chicken stock
2 tbs mirin
2 tbs soy sauce (or more)
120 g chicken breasts, sliced
4 stalks green onions, chopped into 1 inch length
2 eggs, beaten

Method

1) Heat up the oil, add yellow onions and shiitake mushrooms and cook until onion is tender. Add chicken stock, mirin and soy sauce. Bring to a boil. Add chicken slices and green onions. When chicken is cooked, spread the beaten eggs over the vegetables and meat. Cook until the egg hardens partially or completely.

2) Serve on top of Japanese cooked rice.

Ingredients

600 g prawns, peeled and deveined (tail intact)
2 tbs sugar
1/4 tsp salt
dash of pepper
10 shallots
(10 buah keras)
3 cloves garlic
(1/2 tsp chilli paste)
1 cm piece of turmeric/1 tsp ground turmeric
(1 knob belachan)
3 tbs cooking oil
1 tbs tamarind paste
600 ml water

Method

1) Marinate prawns with sugar, salt and pepper.

2) Blend shallots, buah keras, garlic, chilli paste, tumeric and belachan together. Heat oil and fry the blended ingredients.

3) Add tamarind paste and water. Bring to a boil. Add prawns and cooked until prawns are done.

Makes 4 servings

Ingredients

4 cups vegetable/chicken broth
1 1/2 cup water
2 tbs soy sauce
1 tbs rice vinegar
1 tbs sesame oil
1 tbs minced garlic
1 tbs minced peeled fresh ginger
2 cups mushrooms, thinly sliced
(1/2 pound tofu, cut into 1/2 inch pieces)
140 g spinach leaves
3 green onions, chopped

Method

1) Combine the first 7 ingredients in a large saucepan and boil over medium-high heat.

2) Add mushrooms and simmer until tender (~5 mins).

3) Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through (~2 mins) (Do not over cook the spinach). Season with salt and pepper.

Makes 4 servings

Ingredients

7 tbs unsalted butter, room temperature
2 medium shallots, peeled and thinly sliced
1/4 cup chopped pecans, toasted and cooled
1 tbs maple syrup
1 tsp chopped fresh thyme leaves
4 medium sweet potatoes (~280g-335g each), scrubbed and patted dry

Method

1) Melt 1 tbs of butter, add shallots and cook until they are well browned and slightly crisp (~6 mins). Cool.

2) In a small bowl, combine the remaining 6 tbs of butter with the shallots, pecans, maple syrup and thyme. Blend together. Set aside.

3) Bake the potatoes on the middle rack of the oven at 425 dF for ~50 mins to 1 h.

4) Peeled the potatoes, cut and top with the butter mixture.
(or make a cut along the top of the potato, push on the ends to pry it open and fluff flesh with fork. Place a dollop of the butter mixture inside each potato.)