Disclaimer: If you're reading this and want to try these out, I'm going to assume you have basic cooking skills and know that you have to use cooking oil to fry stuff. Also, I'm Chinese. I put garlic in everything.

Fried Red Rice (1)

• pre-cooked red rice (1 cup)
• fry garlic & shallots
• add half a large daikon & a stick of celery (chopped) with some water
• add a teaspoon of mustard and a bit of soy sauce/salt, braise until daikon is soft
• reduce, add handful of pre-soaked dried mushrooms & half a lapcheong, stir-fry until it's dry, then put aside
• lots of oil in a wok & high heat for the red rice. u can add another pinch of salt here
• add the ingredients u put aside, fry like ur life depends on it

Fried Red Rice (2)

• RICE
  • oil and garlic, the usual
  • red cabbage, fry to soften, then add okra
  • add pre-cooked red rice, toss to heat & add soy sauce/salt to taste
• SIDE
  • oil and garlic
  • sweet mini peppers (sliced lengthwise) & sliced chili, p much cook till they're a little roasted for extra flavour
  • cashew nuts & pre-salted edamame (u gotta un-pod them)

Spicy Tau Kwa With Cheese and Oyster Mushrooms

• PREPPING UR INGREDIENTS
  • slice tau kwa into medium-sized pieces, rub salt on them to soften (remember to rinse out later)
  • pound a teaspoonful of pre-soaked dried scallops
  • cut 2 small chilis (be careful & don't rub ur eyes!!)
  • slice 4 oyster mushrooms lengthwise (u can remove a layer of stem w/ a peeler first)
  • grate about 4 tablespoons' worth of pecorino romano (i guess u could try any other hard & salty cheese)
  • pluck a bunch of cilantro leaves
• NOW UR READY TO COOK
  • fry garlic & scallops
  • add tau kwa, oyster mushrooms, tau kwa water & normal water (i like to braise food can u tell)
  • add a bit of oyster sauce, soy sauce, pepper & the chopped chilis
  • keep braising. braise the roof. braise be.
  • u can also add the cilantro at this point if u want
  • when it's almost done, u can toss in maybe 2 pinches of the grated cheese
  • don't let the dish dry out too much, best to leave a bit of sauce
  • sprinkle the rest of the grated cheese as a topping add the cilantro if you didn't add it during the braising stage

Almost-Vegetarian Fusion Salad

• dressing: lemon juice, soy sauce, sesame oil, mustard, miso, tsuyu, toasted sesame seeds
• ingredients: black fungus, red capsicum, tau kwa & brown mushrooms (sliced & lightly pan-fried), rocket/arugula, sweet potato vermicelli/红薯粉丝

Miso Butter Stir-Fry

• butter, garlic, miso
• japanese cucumber, carrots, enoki mushrooms
• top it off with some parmesan cheese

Fennel and Chorizo Mince Stir-Fry

• can't remember exactly what i did or what else i may have added other than letting the chorizo simmer in a bunch of oil and garlic for a bit before adding the fennel.

Winged Beans and Chicken

• garlic, XO sauce, harissa sauce, rice wine
• winged beans, cucumber
• chicken

Unnamed Spicy Vegetarian Dish

• onion, garlic, fresh chilli (SEEDS REMOVED), pumpkin, leek, edamame, cashews, dark soy sauce, tiny bit of sugar, pepper
• you can use fish sauce in it, if you want

Modified Nepalese Curry From A Recipe I Saw in a Book

• paste: 4 cloves of garlic, 1 small knob of ginger, 1 small chili (seeds and all), 1 tsp cumin seeds, 1-2(??)tsp of turmeric powder, salt
• add 2 medium-sized potatoes (quartered), 1 tomato, 1 red onion, some chicken
• if you have chicken skin lying around, use it too. trust me.
• optional: cardamom, coriander, another tomato

Ugly AF Mashed Potatoes

• peel 2 russet potatoes, cut into smaller, similar sized pieces & boil for 30 mins
• mash w/ fork or potato masher if you have one
• work in 2 tbsp of butter
• add about 1 tbsp of olive oil, some chopped basil leaves, salt & pepper
• add about 3/4 raw egg yolk (PLEASE LEAVE THIS OUT IF YOU HAVE A SENSITIVE STOMACH. JUST USE MORE CREAM CHEESE TO COMPENSATE)
• add about 1 tbsp of cream cheese

Chicken Confit-dential

• adapted this from a duck confit recipe
• 2 defrosted or fresh chicken thighs
• salt & pepper on both sides
• add a bunch of chicken fat to an oven-safe pot, then lay the thighs in it
• flip them so both sides get coated (i suggest u use chopsticks for this), then lay them skin side down
• add a bunch of aromatics into the pot. i went for 2 cloves of garlic (crushed), a knob of ginger & some oregano
• place in oven pre-heated to 120°C, leave for 1.5 hours
• settings - top & bottom heat with fan on
• turn heat down to 75°C, leave for 3 hours
• final step - remove chicken thighs from pot, drip drain excess fat, oven roast on tray or whatever flat oven-safe surface for 15-20 mins @ 250°C
• more salt if u like

Decent-Tasting Oven-Baked Chicken (For 2pcs Thigh or Breast)

• marinade: dark soy sauce, honey, 1 tbsp miso paste, paprika, pepper
• laid on a pan lined with: chicken oil, curry leaves, lemon peel

OR

• marinade: dark soy sauce, huge helping of mustard, salt, shaoxing wine, cumin
• laid on a pan lined with: butter, curry leaves, crushed garlic

OR

• marinade: miso paste, black vinegar, maple syrup, mustard
• laid on a pan lined with: onions and garlic pre-cooked in butter
• i usually use 180°C for 20 mins with my oven but flip the pieces at the halfway mark. alternatively: pre-cook chicken for 3mins (skin side down) and place it in a dutch oven in the oven (ovenception) for 10mins, with additional resting time

Chicken Marinade Recipes

• tomato paste, worcesterchire sauce, black vinegar, smoked paprika, momoya brand seasoned oil with red pepper and garlic, black pepper, salt, fish sauce, cornstarch + stir-fry with white onion + top with spring onion

Non-Aesthetic Braised Coffee Pork Belly: An Alternative to the Deep-Fried Kopitiam Version

• marinade: 1 tbsp sugar, 1tbsp oyster sauce, sesame oil, 1 egg (beaten), 1/4 tbsp bicarbonate of soda
• marinade 250 g pork belly (the more hours the better, put it in the fridge overnight idk)
• 'sauce': whole lot of minced garlic, 1 tbsp brown sugar, 1/2 tbsp dark soy sauce, 2 tbsp Baileys, black coffee (2 shots espresso) or about 3 tsp of instant coffee + 60ml hot water. MAKE SURE IT'S STRONG.
• how do: get the meat out of the marinade. grease up a pot with butter and put the meat and sauce in. get everything evenly coated
• fire up your oven, i mean you could pre-heat the oven whenever you're comfortable.
• convection/fan mode @ 200°C for 20mins
• at the 10min mark I'd check on it and poke it around
• disclaimer: I HAVE VERY WEIRD TASTE THIS DISH IS PROBABLY NOT FOR EVERYONE

Stir-Fried Squid

• marinade 2 hrs beforehand: 1 large lime (juiced), dried chilli (seeds removed, chopped), garlic (finely chopped), olive oil
• stir-fry with coriander (finely chopped), thai fish sauce, dark soy sauce
• add basil leaves last, stir in and cook until wilted

Pizza ideas, no, really

• tau yew bak & sauce, lapcheong, mushroom, basil, spring onion
• miso, mozerella cheese, capsicum, salami, cheese, katsuobushi
• miso, parma ham, mozerella cheese, basil, an egg
• kaya, durian, biscuit crumbs
• lao gan ma + tomato pizza sauce base, frozen shrimp paste, chinese sausage, leek, parmesan cheese