In a pan, place the cooking oil and saute the garlic and onion. Add the corned beef and cook for 3-5 mins or until it’s almost dry. Set aside
In the same pan, melt the butter then place the pan de sal. Heat the pan de sal until toasted then flip and toast the other side.
Evenly distribute the corned beef on the pan de sal then top with cheese. Close the sandwich then press to compress the sandwich.
Once the cheese has melted remove from the press and serve.
Sear the chicken in a medium pot with cooking oil over medium-high heat. Set aside
In the same pot, saute the garlic and small onion until fragrant.
Add in the dried thyme, dried rosemary, dried basil, paprika, and kasubha. Cook for two minutes until the herbs are fragrant
Place the tomato paste in the pot and let it render. Stir to combine with all the ingredients.
Toss in the long grain rice and stir to incorporate the ingredients.
Add in the chicken cube, water, and tomatoes then place back the chicken thighs. Season with salt and pepper
Boil for three minutes then simmer for 40 minutes until the rice is cooked.
Transfer to a serving bowl then garnish with chopped parsley.
Combine salmon belly, cornstarch, salt, and pepper in a bowl. Mix and generously coat the salmon belly.
Prep a wok or pan with cooking oil over medium-high heat. Fry the salmon belly for 2-3 minutes or until it's crisp. Set aside
In the same wok, on medium high-heat saute the red onion, garlic, and ginger until fragrant.
Add the carrots and sitaw then cook for three minutes.
Add the oyster sauce, soy sauce, and brown sugar to the pan. Cook for another 2 minutes.
Place back the fried salmon belly and red bell peppers in the wok. Season with salt and pepper then toss to fully coat the salmon belly with the sauce.
Transfer to a serving plate and serve with white rice.
