Self Credential : Fabulous Food Malaysia 2009 Award Giving by Dato' Ng Yen Yen, Minister of Tourism Malaysia

The Best Dishes Award in Fabulous Food One Malaysia 2009
My Kitchen Restaurant

Superbrands Street's Food Award in Fabulous Food One Malaysia 2009 - Mutton Herbs Soup

Self Credential : 8TV Ho-Chiak Program Interview (Oct 2009)

Self Credential : Top 20 Hainanese Chicken Rice Ball Award Giving (2007) by Dato' Ong Tee Keat

When I was awarded Top 20 Hainanese Chicken Rice in year 2007, I was so surprise and really thanks to all of you who has voted me. In this competition, there are hundreds of chicken rice seller who easily has business experience for more than 10 years, whereas I only started my business for just 3 years, yet I was awarded.

This made me believed in one thing, we must not ignore customers' feedback in improving ourself. Before this, my chicken rice was crap as suppliers being not truth to me by giving me lousy chicken, rice too soft, sauces to salty & etc. I must thank all my customers who willing to make the complain and scolded me direct on my face! It was a hard time, but it worth it.

I run around to almost all pasar in PJ, I finally found a true and genuine chicken seller who really take care of my order and the consistancy of chicken sizes.

We must always not give-up easily on any difficulty we face in everything we decided to do, it for sure will pay back one day. Thanks to everyone.

Self Credential : 988 Radio Station Interview with DJ Sam

Recipe Creation : The Wonder of PORK (Ver1)!

Dry-chili Bean Paste Stew Pork Belly














Spice Crunchy Pork














Home-style Braised Pork Belly with 5 spices














Hainanese-style Stew Pork Belly with Black Fungus














Crispy Nam-Yu Pork Belly Slices














"Char-Choy" Pork Chop Noodle Soup














Self-made TauFoo with Mince Meat & Black Fungus















"Chay-Poh" Mince Meat Egg TauFoo













Traditional Hainanese Roti Babi













8-Treasure Pork Trotter














Melaka Curry Char-Siew

Recipe Creation : The "Twist" of Maggie Mee!

Margarine Curry Chicken Maggi Tastylite 奶油美极加里鸡面








































Ingredients :
1 stalk Lemon glass
4 shallot, sliced
1 tbs curry powder
1 tbs chili paste
10 pcs curry leaf

2 tbs margarine
2 tbs evaporated milk
100ml water

100g chicken, cube
1 bag Maggi Tastylite curry powder flavour

Cooking Method :
1. Soften the Maggi Mee, set aside.
2. Insert margarine, lemon glass, shallot into wok and fried till golden colour.
3. Place in chicken, then chili paste.
4. Cook chicken till half cook, add in water, curry leaf, and Maggi Tastylite curry powder.
5. Add-in evaporated milk right before you serve.

Oyster Chicken Flavour Maggi Tastylite 美极蠔油鸡味面







































Ingredients :
2 cloves chopped garlic
50g chicken slices

4 pcs of carrot, sliced
4 pcs fish-cake
4 pcs romaine lettuce
1 tsp Maggie Oyster Sauce
1 egg

1 1/2 tbs oil
150ml water

1 bag Maggi Tastylite Chicken flavour

Starch :
2 tbs Tapioca Flour
4 tbs water
Mix well














Deep-fried Maggi Mee
1. Half-soften Maggi Mee, set aside.
2. Heat-up oil with high temperature. Insert half-softened Maggi Mee, leave up once it surface (refer to above photo) and place onto plate.

Cooking Method :
1. Stir fried garlic in wok with oil. Insert chicken and cook till half-cooked.
2. Pour-in water, Maggi Tastylite Chicken flavour and remaining.
3. Stir in starch evenly till thicken. Place in egg on surface, leave it to boil till texture that you prefer (raw, half-cook or fully cooked)
4. Leave up and pour onto deep fried Maggi Mee, then served.