Eggs Royale

Ingredients (for 1 portion)

  • 1 English muffin
  • 2 eggs, poached
  • 60g smoked salmon, or as much as you want
  • Some butter
  • Baby leaf rocket salad

For hollandaise sauce

  • 1 egg yolk
  • 1-2 tsp white wine vinegar / 1tsp reduced white wine vinegar
  • 60g unsalted butter, melted
  • salt and pepper
  • squeeze lemon juice


  • Poach eggs first. Break egg in ramekin or small bowl. Fill a pot with water and heat till simmering. Reduce heat and add a desertspoon of white wine vinegar. Using a ladle, create a vortex in the water and carefully slot egg in. Cook for about 3 to 4 minutes. When egg is done, remove and place in a bowl of cold water.
  • Make hollandaise sauce. Whisk egg yolk till fluffy. Add in vinegar and continue whisking over a pot of hot water until mixture thickens. Reduced white wine vinegar can be used. Slowly add in melted butter and continue whisking. Add salt and pepper to taste. Squeeze lemon juice before serving. Recipe adapted from .
  • Toast the muffins just before hollandaise sauce is ready.
  • Place smoked salmon and then poached eggs (warm briefly in hot water) on top of toasted muffins. Spoon hollandaise sauce over eggs. Serve with salad.

1, 2, 3 chocolate cookies

Ingredients (makes about 50 cookies)

  • 500g plain flour
  • 1tsp baking soda
  • 175g sugar
  • 250g butter
  • 200g chocolate chips


  • Preheat oven
  • Cut cold butter into cubes and rub into flour and baking soda until a crumbly mixture is obtained
  • Add sugar and mix well
  • Add chocolate chips and mix
  • Add water to the mixture bit by bit until a sticky batter is obtained
  • Spoon batter onto a baking tray
  • Bake at 180ᵒC for 10 to 15mins

Risotto with bacon, asparagus and prawns

Ingredients (serves 4-5)
2 tablespoon olive oil
30 gm butter
4 cloves of garlic, chopped
1 large onion, chopped
600 grams streaky bacon
600 grams prawns, seasoned lightly with salt and pepper
A bunch of asparagus
2 cups Arborio rice
4 cups stock, simmered (chicken or prawn stock)
1/4 cup white wine
1/2 cup grated cheese
Basil or Italian parsley, chopped
Salt and pepper to taste

Heat a large heavy based saucepan. Fry about 1/3 of the bacon until crispy and set aside. Add a little olive oil and stir fry the prawns until it’s pink. Remove and set aside.

Boil the asparagus until tender and then submerge in ice water. Cut into bite-size pieces and set aside.

Heat the rest of the olive oil and butter in the pan. Add the onions and stir fry for a few seconds. Then add the garlic and the remaining bacon and fry for about 3 minutes. Stir in the Arborio rice and cook over medium heat for about 5 minutes or so, until the rice slightly colours, stirring regularly. Add the white wine and simmer to absorb the liquid, again, stirring frequently.

Begin adding stock, one cup at a time. Add the stock slowly, stirring well and allowing the rice to absorb the liquid, before continuing adding the stock. Continue to do so until the you have finished adding all 4 cups of stock, making sure that you stir dilligently. You will see the arborio grow plumper as the rice grains absorb the flavourful liquid. After you have added all 4 cups of stock, taste the risotto. If the rice is still crunchy, you may need to add a little more water or stock until the rice is fully cooked. Season with salt and pepper.

Add the bacon, prawns and asparagus and stir.

Remove the pan from the heat and stir in the parmesan cheese and basil/parsley.

Recipe adapted from

Sweet and sour pork ribs


  • 1 pound spare ribs, preferably cut into 2-inch sections
  • Cooking oil
  • One 2-inch piece of ginger, minced
  • Scallions
  • 3 tablespoons Shaoxing rice wine
  • Salt
  • 2 teaspoons soy sauce
  • 4 tablespoons white sugar
  • 1 to 1 1/2 tablespoons Chinkiang vinegar


  1. Heat oil in a wok over high heat. Carefully dry ribs with paper towels, then add to oil and fry until golden brown, about 5 minutes, turning and agitating occasionally as they cook. Using a slotted spoon or chopsticks, transfer ribs to a paper towel-lined plate. Set aside.

  2. Pour all but 3 tablespoons of the oil in the wok. Return wok to medium heat and heat oil until shimmering. Add the scallions and ginger and stir-fry until fragrant, about 30 seconds. Add the ribs and stir-fry for a minute longer.

  3. Carefuly add enough water to cover the ribs at least ¾ of the way, about 1 cup. Add the soy sauce, sugar, and salt. Simmer over low heat until the ribs are tender, 30 to 40 minutes. As the liquid reduces, turn the ribs and spoon the liquid over them.

  4. When the sauce has reduced to syrupy consistency, add the vinegar and cook for a few minutes longer. Turn off the heat, drizzle in the sesame oil if using, and serve warm or at room temperature.

    Note: Get pork ribs with more meat. It is important to simmer for a long time for the meat to be tender.

    Recipe adapted from