Contents
P.2	Foreword
P.3	The Chef
	Main Course
P.10	Sha Cha Beef
P.12	Octopus Lotus Root Patties
P.14	Crispy Sesame Oil Chicken Chop
P.16	Fried Prawns with Pineapple and Salad Dressing
P.18	Deep Fried Salmon with Fresh Lily Bulb
P.20	Three-Cup Chicken Taiwanese Style
P.22	Orange Glazed Spare Ribs
P.24	Spicy Beef Stew
P.26	Sweet and Sour Spare Ribs
P.28	Omelet Thai Style
P.30	Stir-Fried Preserved Meat with Leek
P.32	Baby Beef Ribs with Mixed Bell Pepper Brazilian style
P.34	Pork with Ginger Juice
P.36	Halibut Fillet Thai Style
P.38	Bean Curd with Shrimp Paste
P.40	Spicy Scallops
P.42	Spare Ribs with Spring Onion
P.44	Red Curry Green Wrasse Fillet
P.46	Steamed Bean Curd with Clam Meat
P.48	Tri-Colour Egg
	Snacks
P.52	Vietnamese Crab Meat Spring Roll
P.54	Cabbage Hamburger Patty
P.56	Bean Curd with Tuna Fish
P.58	Octopus and Potato with Mustard
P.60	Stir-fried Bean Sprouts and Spinach Ltalian Style
P.62	Spicy Chicken Wings
P.64	Chicken Balls with Eggplant
P.66	Soy bean Sprouts with Sesame Sauce
P.68	Sichuan Wanton
P.70	Cherry Tomato Sardine Salad
P.72	Baked Eggplant with Spinach
P.74	Hometown Radish Patties
P.76	Spicy New Year Rice Cake
	Rice & Noodles
P.80	Tomato Ketchup Buckwheat Noodles
P.82	Spicy Noodles with Char Siew and Spring Onion
P.84	Sour and Spicy Seafood Fried Rice Thai Style
P.86	Fresh Mushroom Rice Topping
P.88	Pork Chop and Rice Noodle in Soup
P.90	Fried Vermicelli with Minced Pork
P.92	Sever-Spice Pickled Vegetable and Pork Rice Topping
P.94	Resep
P.118	Cooking Friend's Club  Application Form