Dear Tay,

I heard that you are quite interested in cooking. Could you recommend a few dishes so that I can treat my friends?

Regards,
Reader Qingyun

Dear Qingyun,

Since you are so sweet, I would like to recommend three dishes here, so that other housewives can also try them at home.

Dish 1: Fried rice

Stephen Chow mentioned in his film God of Cookery that: "Fried rice that seems ordinary is in fact philosophic and unfathomable."

You must not add too much of water into it as it will make the rice mushy. Therefore, rice must be cooked a night before for the best taste.

It is the supreme secret for tasty fried rice. And the person who can make the best fried rice is former MCA Deputy President Datuk Seri Dr Chua Soi Lek.

People thought the rice has turned rancid at first and were going to throw it away.

However, the rice tasted better after being leaving there for a while. It didn't taste too dry or mushy at the 10 Oct Extraordinary General Meeting (EGM) and successfully, it impressed the delegates.

He did not stick to either the Ong or Liow faction.

The "fresh poll fried rice" tasted the best and he should be awarded the title of "King of fried rice".

Twice cooked pork

Twice cooked pork an essence of Chinese cuisine. It will taste the best if it is boiled before frying. Those who eat pork should understand the principle.

Those who are in the Liow faction are young and energetic, but in terms of the meat quality, they are a bit raw.

MCA President Datuk Seri Ong Tee Keat does not know how to use such ingredients. So he intended to turn them into dried meat for Chinese New Year.

However, Dr Chua has a different cooking method. He scraped the skin and cleaned the meat before boiling them in hot water with onions, gingers and wine.

The meat were then fried in a wok. After the process, the texture of the meat changed and tasted better.

Spicy pepper chicken

Spicy pepper chicken is originated from Singapore and it is now a well-known dish in Singapore and Malaysia. It has even been introduced in China, Hong Kong and Taiwan.

And the originator is Liang Po Po (a character from a Singaporean comedy directed and starred by Jack Neo Chee Keong).

She had observed the cattle ecology for a long period of time and found that cattle prefer tender grass. After conducting a few researches, she found that tender grass contains a large amount of cellulose that helps better decomposition and delay aging.

Of course, cattle have different gastrointestinal system with humans. Cattle eat grass but not humans. As both are vegetation, Liang Po Po cooked broiler chickens with fresh peppers, which were believed to have the same effects as grass. The dish was delicious and good for health.

However, it may cause excessive internal heat if one eats too much of spicy pepper chicken. Liang Po Po was greedy and she got addicted to the dish. Eventually, she trembled and fainted.

Please take note of it. (By TAY TIAN YAN/Translated by SOONG PHUI JEE/Sin Chew Daily)