2)Stir-fried cucumber with chicken liver: I’m so crazy over this dish dat I can finish one whole plate by myself! The sauce has to be thick enough and remember to use generous amount of high quality chicken liver for the best result.

3)Szechuan vege soup: not sure if there’s another name for this szechuan vege – the dark green, ugly looking round thingy with specks of red chilli paste. Always reminds of me s*** whenever I see its raw form in the market. Anyway, the soup of sliced szechuan vege boiled with tons of pork ribs is ichi-ban!

4)Bak-chang: Loadsa candle nuts, meat, shitake and salted egg. As u sed, no-holding-back usage of ingredients… wud had prolly cost at least RM7 for this bak-chang outside.

5)Mooncake: from the paste to the skin, everything is homemade and every ingredient is authentic. Lotus seed paste means 100% lotus seed; not 50% lotus seed, 50% tapioca flour. My mom had went for mooncake making classes before so this is one item dat’s not so easy to duplicate the “kung fu”.

6)Curry rendang chicken: again, everything is homemade. Chilli paste that is painstakingly grinded. Even the kerisik is homemade!

7)Char siew pau: hard to describe the taste…except that it doesn’t taste like anything from the shop. I can easily finish 3 of the paus in one sitting!

8)Jeu-hoo char: Loadsa jeu-hoo and the shredded turnips/ carrots must not be too fine that it’s all soggy or too coarse that it can’t absorb the taste.

9)Lor bak: when a lor-bak is made using real, lean meat that had been marinated properly instead of just fats that’s just doused in soy sauce, it makes all the difference in the world.

10)All kinds of home made bread, doesn’t matter which recipe, all the hot-from-oven breads taste much better than any expensive bread sold in Isetan or 5 star hotels.

Luckily my mum managed to learn from my grandma (Penang lady) and in turn, I got onto the bandwagon too.