Ingredients:

170-200g of minced beef
6 eggs
1 small red onion (sliced)
5 tablespoons of tomato ketchup
6 tablespoons of Maggi/Kimballs chilli sauce
1 teaspoon of oyster sauce
1 teaspoon of tabasco sauce
7 bird's eye chilli a.k.a cili padi (de-seeded and sliced into little pieces)
Salt and pepper to taste


Preparation:

1. Beat the eggs in a bowl, heat a small flat pan without oil on medium.
2. Once heated, pour enough batch to make flat pancakes and spread it all over. Flip over once the sides have turned up. Finish the egg and put aside the crepe-like egg pancakes on a plate.
3. On a separate pan, pour some oil and brown the onion slices and put in the minced meat. Cook until it browns.
4. Add the ketchup, chilli sauce, oyster sauce, tabasco and mix well. Leave until the sauce starts boiling.
5. Drop in the bird's eye chilli, salt & pepper. Leave for about a minute and stir.
6. Turn off heat and leave to cool a little.
7. Pour a couple of spoonful meat sauce on the egg pancake and fold the top, bottom and the sides like folding Vietnamese rolls. Flip it over to serve with rice or mashed potatoes.


p.s.: If the sauce is too spicy for you, you can leave out the tabasco, and reduce the chilli sauce.

Baked Fish:

- Fish fillets (any white, freshwater fish would be great)
- 1 tbspn of olive oil
- crushed peppercorn & salt
- Cayenne powder
- Fresh Dill
- Dry white wine (optional)
- Dried Oregano
- A stalk of leek, sliced.
- Chopped garlic

How To: 
- Tap excess water from the fish with kitchen towel, place it on a foiled baking pan.
- Sprinkle all the herbs and condiments, drizzle olive oil over the fish. Add a dash of white wine (non-halal, optional). Put the leek over the fish.
- Bake it in the oven until fully cooked. If you like your fish charred, quickly sear it over the pan on high heat once it's out of the oven.


Mango Salsa:

- Fresh ripe mango
- Fresh tomatoes
- Bell pepper
- Yellow Onion

How To:
- Chop all the ingredients into cubes, mix them together and drizzle it all over the baked fish.

Ingredients:

120g dried tomatoes in oil
4 tbspn chopped fresh basil
3 tbspn grated Parmesan cheese
1 tbspn toasted pine nuts
3 tbspn olive oil
salt & pepper to taste
2 large red bell peppers
4 boneless chicken breasts
1 tbspn lemon juice
8 slices of bacon

How to:

Ingredients:

1. Freshly squeezed lemon
2. Tabasco
3. Lea & Perrins® - The Original Worcestershire Sauce
4. Garlic powder
5. Salt & Pepper
6. Sprinkle of Cayenne powder
7. Rosemary (Fresh or dried)
8. Dried Oregano
9. Half tablespoon of olive oil or none if you prefer.

Ingredients:

1. 3 whole eggs.
2. 2 teaspoon olive oil.
3. 3 tablespoons of canned/fresh diced tomatoes.
4. 1 tablespoon of tomato puree (optional but makes the taste much better).
5. 1/2 of a whole yellow onion.
6. Chopped garlic/ garlic powder.
7. A pinch of paprika & chilli flakes (optional)
8. Parsley (fresh/flakes)
9. Salt & Pepper to season.



How to:

1. Mix tomato puree and diced tomatoes together until blended well. Spread it at the bottom of the ramekin. Drizzle the olive oil over the tomatoes.
2. Spread the sliced onions and garlic/ garlic powder and crack the eggs on top.
3. Sprinkle the paprika, chilli flakes, salt and pepper over the eggs.
4. Top it with cooked sausages, bacon or cheese if you want but it's optional.
5. Bake it in the oven (about 10 minutes or less on 180 degrees celsius) until the egg whites are cooked but the yolk is still runny.
6. Enjoy it with toast.

Ingredients (3 people portions):

- Macaroni elbows (2 cups)
- Grated Mozzarella (3/4 cup)
- Grated Parmesan (6 tbspn)
- Kraft Cheddar Cheese (6-8 slices)
- Nutmeg powder (1 tspn)
- Cayenne Pepper (4 dashes)
- 20g butter
- Flour (3 tbspn)
- Milk (4 cups)
- Salt and Pepper to taste

How to:

My Weekly Meal Samples (standard Asian meals)

I hope this would help you as a guide to cook more at home, if there are any questions or suggestions, please leave them in the comment box below and I'll get back to you as soon as I can.