Vongole (source: Jamie Oliver)

I've always wanted to make vongole - and make it with super extra gravy that I can slurp up as soup! The wine I used was a chardonnay - it was abit too strong...kinda overwhelmed the sea-saltiness of the clams...will try with other type of white wine next time! It was still good! Hic.

Approx 1 kg clams
1 pkt spaghetti
250 ml white wine
1 tbsp chopped garlic
a bunch of chinese celery
a few stalks chilli

4 lugs of olive oil into the pan, garlic and celery stems go in; when garlic is changing colour, throw in the clams, then pour in the wine and chillis. Cover pan and let it boil up, 2-3 mins. Swirl it around. Clams should have opened up, throw in cooked spaghjetti, salt as desired. Throw in celery leaves, and its ready to be served!

Tandoori Chicken

Here's one from my bro (who I'm sure got it off the net).

2 containers (6 oz) plain yogurt
1.5 tsp salt
1 tsp black pepper
1/2 tsp ground cloves
2 tbsp fresh grated ginger
3 cloves minced garlic
4 tsp paprika
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground coriander
1 tsp chilli powder

Mix it all up, chuck in the chicken to marinade overnight. To cook, I sear it over a pan first, before popping it into the oven.

Guo Tie or Chinese Pot Stickers (source Aunty Linda from Kunming)

Fresh back from Kunming, where I was invited to a delicious homecooked lunch...and the best part of a homecooked meal? You get to ask the chef/ask for a live demo. It was such a moment of epiphany where I realised that the guo tie actually used 2 cooking/heating methods - frying and steaming...it really just blew me away - to do 2 cooking methods in one same pan! (Ok, I will stop raving about cooking methods now, lest I get labelled a cook geek).

Skin
1 cup plain flour
2/3 cup cold water
2/3 cup hot water

Split flour into 2 portions, 1 portion mix with hot water, the other with cold water, then combine and knead into a dough.

Filling
Minced chicken
Chives/spring onion
Grated ginger
Salt/light sauce
Pepper

Roll out thin circular rounds of skin (about 1.5" in diameter), fill it with meat. Heat oil in a pan till quite hot, place dumplings onto pan. After about 2-3 minutes when the base is nice and brown/crisp, pour about half a cup of water into the pan, cover pan to allow steaming to complete the cooking. After about 2 mins of water cooking/steaming, remove pan lid and allow water to evaporate.

Dip
Black vinegar
Chinese celery
Ginger strips
Chilli strips

Enjoy! :)