• 500 gms chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
• 3 potatoes (skinned, cut into chunks)
• 2 large onions (chopped)
• 5 tablespoons cooking oil
• 1 litre water / fresh milk
• ½ cup curry leaves
• Salt and sugar to taste

• 2 heaped teaspoons meat curry powder
• 1 heaped teaspoon chilli powder
• 1 teaspoon mustard seeds
• 2 pieces cardamon
• 1 piece star anise

1. Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.
2. Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.
3. Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.
4. Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.

• 165g castor sugar
• Pinch of salt
• 200ml water
• 300g rice flour
• 1/2 tsp baking powder
• 200ml water
• 1 tbsp Eno fruit salt
• A few drops of food colouring (red, yellow etc)

1. Bring water, sugar and salt to boil. Stir the syrup and leave aside to cool.
2. Sift rice flour and baking powder into a mixing bowl. Add water and colouring (if any). Mix well.
3. Pour in syrup prepared in Step (1) and mix to form a batter. Cover it with a damp cloth and leave aside for 30 minutes.
4. Heat moulds over rapid boiling water for 10 minutes. Remove moulds from steamer and lined with paper cups.
5. Add Eno fruit salt into batter and stir immediately. Quickly pour batter into moulds.
6. Steam over rapid boiling water for 15 minutes until Huat Kuih opens up. DO NOT lift the lid in any instance.

Note :

The proper preparation of below steps ensures the opening up of Huat Kuih:

• Preheat of moulds before batter is poured into moulds.
• Addition of Eno fruit salt into batter and steam batter immediately.

• 175g plain flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 50g butter, melted
• 170ml UHT milk
• 1/2 tsp vanilla essence
• 1 tsp grated lemon or orange rind
• 160g canned blueberries (use only the blueberries and discard the rest of the contents)

1. Sift the flour, baking powder and salt together. Grease a 12-cup muffin pan. Preheat oven to 200 ºC. Put sifted ingredients into a mixing bowl. Whisk eggs until blended, then add the melted butter, essence, milk and lemon or orange rind. Stir well to combine.
2. Put sifted ingredients into a mixing bowl. Make a well in the centre and pour in the egg mixture. Use a large metal spoon to stir until the flour is moistened and not lumpy or until the mixture becomes smooth.
3. Stir in the blueberries and mix. Spoon the batter into the muffin cups, filling them until they´re 3/4 full.
4. Bake in a preheated oven for 20 to 25 minutes or until the muffins spring back when they are pressed lightly.
5. Leave the muffins to cool slightly in the pan for five to six minutes before turning out.

• 200 to 300 grammes of meat (pork ribs or suitable cuts or chicken parts)
• 2 medium sized potatoes (washed, skin removed and cubed in big chunks)
• 1 carrot (cut in big pieces)
• 2 large tomatoes (quartered)
• 2 large onions (quartered)
• 1 piece szechuan vegetable (washed and sliced)
• 2 bowls of water (approximately 800 ml to 1 litre)

1. Bring water to boil. Add meat and let water reboil. Remove layer of scum from surface of water.
2. Add the rest of the ingredients, bring to boil again for 5 minutes and then lower heat to simmer for at least 1 hour or longer.
3. You don’t really need to add any seasoning to this soup as the various ingredients will impart its taste.

• 3 to 5 kai-lan stems (lightly scrape the layer of skin from the stem and slice diagonally)
• 50 grammes of pork tenderloin (sliced thinly)
• 2 to 3 pre-soaked chinese mushrooms
• 4 cloves garlic (chopped finely)
• 1 tablespoon of palm oil
• 1/2 cup warm water
• 2 teaspoons cornflour mixed with 1/2 cup water to make corn starch

• 2 teaspoon light soya sauce
• a pinch of white pepper powder
• 1 teaspoon corn flour

• 1 tablespoon oyster sauce
• Salt to taste
• 2 teaspoons chinese cooking wine (optional)
• A dash of white pepper powder

1. Marinade pork tenderloin for 30 minutes.
2. Heat oil in wok and fry garlic till beginning to brown. Remove garlic from oil.
3. Add pork tenderloin and chinese mushrooms into remaining oil in wok and stir fry for 1 minute. Add kai-lan stems and pre-fried garlic and stir-fry briskly for 1 minute. Add one or two teaspoons of warm water to prevent burning.
4. Add seasoning (except chinese cooking wine) followed by remainder of water and cover lid. Allow to cook for 1 to 2 minutes whilst checking occasionally for drying out of gravy.
5. Once the stems have more or less turned to a darker colour, add chinese cooking wine and stir well. If the sauce is too thin to your liking, add a little bit of corn starch to thicken it.
6. Dish out and serve with white rice.