Chilli Tuna Toast

Ingredients: 

1 can Ayam brand Chilli Tuna
1 onion (sliced thinly)
1 cup shredded cheese
1/2 cup pasta sauce
6 slices of bread

Method:
1. Preheat oven to 200C.
2. Drain the oil from the tuna.
3. Spread pasta sauce over the bread, followed by sliced onion, tuna, and shredded cheese.
4. Bake them for 5 minutes.

Lala Bee Hoon Soup

Ingredients:
1 kg lala
3 pcs A1 bee hoon (soaked)
Napa Cabbage (sliced it)
Ginger slices
2 tbsp light soya sauce
2 tbsp hua diao 花雕酒


Method:
1. Boil ard 3L of chicken stock (can be homemade or ready made chicken stock) with ginger slices. 
2. When stock is boiling, add napa cabbage. Cover with lid, and boil for 3 mins.
3. Add the bee hoon and lala. Cover with lid, and let it boil for another 2 mins.

4. Add the soya sauce, hua diao 花雕酒, and a dash of pepper.

Note:
You can refer to http://ahgimplayground.blogspot.sg/2017/05/chicken-pho.html for homemade chicken stock.

Shibuya Toast

Ingredients:
1 pc Thick Toast (I baked a loaf of bread)
Ice Cream
Fruits
Nuts
Pocky
Kit Kat
Mint Leaves
Honey
Chocolate flakes/sauce
Oreos
Sprinkles
Anything you can think of

Method:
1. Cut out the inner white bread & you get an empty bread box.
2. Cut them into cubes/squares (from the inner bread that you dig out in Step 1.). Spread some butter on them and toast it.
3. Toast the empty bread box.
4. Quickly fan all the bread to cool them down.
5. Fill the empty bread box with the bread cubes, topped with ice cream, fruits, nuts, pocky, kit kat, and anything else that is suitable.

Note: 
1. Do it quickly or else the ice cream will be melting away...
2. If you are not baking the bread, you can purchase thick bread slices from bakeries like Four Leaves, or similar Japanese Bakeries. Then butter both sides, toast them, cut them into cubes. Stack like 3 to 4 layers, and they should look as good too.

Chicken Phở

Chicken Stock Ingredients: 

1 cup soya bean (soak till soft)

1 cup ikan billis

A few Chicken bones (I used drumsticks)

A few chicken feet

A pc of ginger (smashed)

A few cloves of garlic

Chicken Stock Method:

1. Blanch the chicken bones & chicken feet.

2. Boil a pot of water (at least 3 litres) with the chicken bones, chicken feet, soya beans, ikan billis, ginger, and garlic for at least 3 hours. (Simmer over low fire.)

3. Add a tsp of salt (or more) before you off the fire.

Chicken Phở Ingredients:
Chicken Stock
Cooked Chicken Meat (shred it)
Flat noodles (soak it & blanch it)
Onion (slice it thinly)
Bean Sprouts
Mint Leaves
Basil Leaves
Coriander
Spring Onions
Red Chili

Chicken Phở Method:
1. Place the noodles, then the meat, and all the garnishing in a bowl.
2. Pour the stock through fine-mesh sieve into the bowl.

3. You may add a tsp of soya sauce/fish sauce.

Tea leaf Eggs 茶叶蛋

Ingredients:
6 eggs
4 tbsp soy sauce
2 to 3 tbsp Chinese Tea Leaves (I used Pu erh)
2 cinnamon stick
2 star anise
5 cloves
1 tsp sugar
2 liter water
2 to 3 cups Huiji tonic

Method:
1. Boil the eggs in a pot of water for about 10 mins.
2. Remove the eggs and rinse under tap water.
3. Using a teaspoon/spoon, gently tap on the eggshell to create crack lines.
4. In another pot, add and boil the soy sauce, tea leaves, cinnamon stick, star anise, cloves, sugar, and water.  
5. Add the eggs and lower the fire. Cover with lid.
6. Simmer for at least 2 hours, or more for a stronger taste.
7. Add Huiji tonic 10 to 15 mins before you off the fire.

Note: 
1. You can add more tea leaves for a stronger fragrant and taste.
2. This recipe is good for up to 10 eggs.