Steamed Eggs

Ingredients:

3 eggs
300ml water (or stock)
salt & pepper, to taste
1 tbsp garlic oil
1/2 tsp sesame oi
1 tbsp light soy sauce
spring onions, garnishing

• Gently beat the eggs, water, salt and pepper with a fork; careful not to over beat.
• Strain egg mixture through a sieve into a dish for steaming.  Cover the dish with a plate and place in a steamer and steam over low heat until the egg is set. 
• Remove from heat and drizzle with sesame and garlic oil and soy sauce. Garnish with chopped spring onions.

Steamed Silken Tofu with Dried Shrimps

Ingredients:

1 block silken tofu
1/4 cup dried shrimps, washed and soaked till softened
2 cloves garlic, minced
3 tbsp oil
4 tbsp light soy sauce
dash of pepper
pinch of sugar
spring onion, chillies (optional)  for garnishing

• Remove tofu from packaging and transfer onto a dish.  Reheat in the microwave for 2 minutes.
• Chopped or pound the dried shrimps in the mortar and pestle. 
• Heat oil in a frying pan and fry dried shrimps until golden. Add sugar and stir to combine.  Remove to a bowl; set aside.
• With the remaining oil, fry the garlic until fragrant. Pour garlic oil and dried shrimps over tofu with soy sauce.
• Garnish with chopped spring onions and chillies.

Sambal Belacan

A must have spicy Malaysian condiment which goes well with fried noodles, fried rice, fish, etc. Everyone has his/her own version of Sambal Belacan.  A very simple recipe which called for chillies, belacan (shrimp paste), salt and sugar.  Before serving, a squeeze of lime/lemon juice is added into the sambal to give a little sourness. 

Ingredients: Adjust ingredients according to your taste.

large red chillies (or cayenne pepper)
bird's eye chillies
belacan (shrimp paste) - toasted
salt
sugar

oil

• Put all the ingredients in a food processor and blend into a rough paste. 
• Cook the paste with enough oil for about 15 minutes or until slightly thickened.  
• Store in a clean jar.  The sambal can be stored in the fridge for weeks.