Cooked in microwave
6 rashers bacon ( or shrimps )
2 small carrots 
2 green peppers
100g (3.5oz) button mushrooms
2 large onions 
2 cloves garlic
3 - 4 stalks spring onions
10 -12 peanuts
1tbsp oil
2 cups cooked rice
2 tbsp thick soy sauce 
1tbsp sesame oil 
salt pepper 
crispy onions 
Place rashers between 3 sheets of kitchen paper. 
Cover loosely with 2 more sheets of paper 
Cook on high for 5mins or till bacon is crisp 
Chop bacon 
Peel, wash and cut carrots and pepper into tiny cubes 
Drain button mushrooms and quarter them 
Peel and chop onions, garlic and spring onions separately
Toast peanuts in a dish on high for 3 minutes. 
Stir once during cycle to distribute evenly (can easily burn, be careful) 
Heat a browning dish on high for 6 minutes 
Add 1tbsp oil and brown garlic (will sizzle once in hot oil) 
Add onions and cook on high for 2 minutes 
Add carrots and peppers and cook on high for 3 minutes 
Add button mushrooms, bacon, rice, soy sauce, sesame oil, 
stir well so ingredients mix well (transfer to larger casserole dish if necessary). 
Cook, covered loosely with plastic wrap for 4 minutes on high, stirring once.
Add salt and pepper to own taste 
Remove plastic wrap and fluff up rice. 
Cover with foil to stand for 5 minutes. 
Garnish with chopped spring onions, nuts and crispy onions. 
1 Kg Chicken Pieces
˝ cup chicken stock
˝ cup soy sauce
2cm piece ginger, sliced
Garlic if desired
1 tsp. sesame oil
1 large onion, sliced in wedges
125 g fried tofu, if desired
125gr firm tofu, if desired
Pan-fry chicken pieces until brown, remove and set-aside on absorbent paper. 
In the same pot add a little oil and the onion, ginger and garlic,
sauté on medium heat until browned.
Add chicken stock, soy sauce and sesame oil, return chicken to pan.
Add tofu, stir to combine, 
Cover and simmer for 30 - 40 minutes or until chicken is tender and sauce is syrupy.
Footnote:  2 minutes before cooking is finished add 2-3 spring onions cut diagonally 
add 2 bunches of Bok Choi Chinese cabbage.
Serve with rice.


9 12" dried rice paper rounds 
9 red lettuce leaves, trimmed of stems and halved 
6 dried shiitake mushrooms, 
soaked for 30 minutes and finely julienne 
4 ounces rice vermicelli, 
boiled for 1 minute, rinsed with cold water and drained 
1 large carrot, finely julienne 
2 cups bean sprouts 
1 cup mint leaves 
Spicy Hoi sin Peanut Sauce 
Working with only 2 or 3 dried rice paper rounds at a time, 
dip the rounds in a shallow bowl of warm water and spread 
them out among layers of damp, clean kitchen towels. 
Allow the wrappers to sit for 1-2 minutes to soften. 
Place one wrapper on a work surface and place a piece of the 
red lettuce on the lower half of it, leaving 3/4" borders on the sides. 
Place a small amount of the shiitake mushrooms, rice vermicelli, 
carrot, bean sprouts, and several mint leaves on top of the lettuce. 
Fold the sides in and begin to roll one turn from the bottom. 
Continue to roll tightly and lay seam side down until all the rolls are complete.
To Cook: 
Heat 1 1/2" of oil in a large skillet to 180° C (350° F). 
Carefully slide as many rolls as possible into the pan without crowding 
and cook for 2 to 3 minutes on each side, or until golden brown. 
Remove from the pan and drain on paper towels.
Serve with your favourite sauce. eg: Sweet and sour, Mustard, Plum
Serves 4 - 6 persons


 3 cooked corncobs or 2 x 310g cans corn kernels, drained
3 eggs, lightly beaten
2 tbsp rice flour
1 tbsp each of snipped chives and coriander leaves
2 spring onions cut into diagonal slices
1 tbsp grated fresh ginger
Salt and freshly ground black pepper
Oil for frying


Scrape the kernels from the cobs.
Reserve half the corn in a mixing bowl.
In a food processor, blend remaining corn with the eggs and rice flour.
Pour into mixing bowl with reserved corn and fold through the remaining ingredients, except oil.
Heat oil in a frying pan over a moderate heat.
Spoon the mixture to spread into a pancake, about 8 cm in diameter.
Cook until golden brown on both sides