• 10 slices bread/french baguatte (土司麵包/法國麵包 10片)
• 100 gm butter (牛油 100克)
• 25 gm garlic (蒜茸 25克)
• Little bit parsley (歐芹 少許)

• 5pcs tofu
• 1cm sengkuang (yambean)
• 1cm cucumber
• 200gm taugeh

Sauce :

1. Fry the tofu and cut diagonally into half. Then make an incision in the centre to form a pocket.
2. Shred fine the sengkuang and cucumber. Blanch the taugeh.
3. Fill tofu pockets with the shredded vegetables and serve with chilli sauce.

• 100g ikan bilis , soaked and washed
• 3 tbsp oil
• 1 Bombay onion, sliced
• 2 tbsp chilli paste

• 5 shallots
• 2 cloves garlic
• 1 stalk lemon grass, thinly sliced
• 1/2 tsp belacan granules

• 1/2 tsp ikan bilis granules
• 1 tsp sugar or to taste
• 2 tbsp lime juice
• 2 tbsp water

1. Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well.
2. Mix in lime juice, water and seasoning ingredients. Mix well.

• 10 gm pow sum soe (hair of ginseng roots), rinsed
• A handful dried chrysanthemum flowers (koh fah)
• 4 green apples, skinned and cubed
• 150 gm honeycomb rock sugar
• 1.5 litres water

1. Bring water to a boil and steep the chrysanthemum flowers for 15 minutes. Use a slotted spoon to remove the flowers.
2. Strain the chrysanthemum flower water into an electric crock-pot. Add the ginseng roots and sugar and cook on low for 2 hours.
3. Add the apples and continue to cook on high for 30 minutes.
4. Serve hot or cold.

• 100gm butter
• 90gm cream cheese
• 125gm castor sugar
• 3/4tsp vanilla essence
• 1 egg yolk
• 250gm red rose flour
• 1tsp baking powder
• 50gm cornflakes

1. Preheat oven at 170C
2. Beat butter and sugar until white, add in cream cheese and continue beat until creamy. Add in egg yolk and continue beating till light.
3. Finely ground cornflakes, combine with sifted flour and baking powder.
4. Fold in flour and mix well.
5. Roll in to a small ball, flatten in slightly and placed on a greased baking tray.
6. Bake cookies for 20 minutes or until golden brown.
7. Leave to cool on wire tray, then stored in an airtight container. Makes 70pcs.

• 4 egg yolks
• 40g sugar
• 1/4 tsp salt

(B)

• 85ml corn oil warmed
• 25g cocoa powder

(C)

• 135ml warm water

(D)

• 125g cake flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder

(E)

• 4 egg whites
• 1/2 tsp cream of tartar
• 50g sugar
• Simple syrup plus 1 tbsp Kirsch

Filling :

• 8 marachino cherries with stems
• 15 oz can pitted sour cherries halved
• 1 tbsp cornflour plus 2 tbsp water
• 400ml whipping cream whipped with 2 tbsp icing sugar
• 80g shaved Dark Chocolate

Directions :

1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip and add in sugar in 3 portions while whipping the whites. Whip until stiff peaks formed.
6. Pour 1/3 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into ungreased 9 inch baking pan and bake at 350 f for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 3 layers.
10. Whip the cream with icing sugar until stiffand leave in the fridge.
11. While cake is baking, prepare the filling.
    > Strain juice of pitted cherries into saucepan.
    > Bring juice to the boil and thicken with cornflour mixture.
    > Bring back to the boil and cook for 1 minute. remove from heat and let cool.
    > Add in the halved pitted cherries.
12. To assemble cake
    > Slice cooled cake into 4 thin slices.
    > Place one slice of cake on a cake base and brush enerously the simple syrup all over the surface.
    > Cover cake with whipped cream and then 1/3 of the filling.
    > Top with another slice of cake and repeat process, simple syrup, cream and filling.
    > Iced the whole assembled cake with whipped cream and decorate with shaved chocolate and marachino cherries.

• 1 Tilapia fish (about 500 gms, cleaned and gutted)
• 1 tablespoon of cooking oil

• 5 cloves garlic (chopped finely)
• 3 slices of old ginger (pound finely)
• 3 tablespoons of tau cheo (preserved soy beans in can / bottles pound finely)
• 1 to 2 red chillis (chopped finely)
• 2 tsp sugar
• salt and pepper to taste

• Chopped spring onions

1. Heat oil in frying pan and saute garlic, ginger and chillis till light brown and fragrant. Add tau cheo and continue stirring for 1 minute whilst adding sugar, salt and pepper to taste. Remove from heat and allow to cool.
2. Steam fish at high heat for approximately 8 minutes (ensure that fish is only placed into steamer when water is boiling rapidly). Pour prepared marinade over fish and continue steaming for 2 minutes or until fish eyes pop.
3. Remove, sprinkle spring onions and serve hot with rice.

• 3 pieces soft beancurd. Alternatively, you can use Japanese Beancurd.
• 100 grammes minced pork (season with 1 tsp soya sauce and a dash of white pepper)
• Carrot (cut to slices. Amount up to your liking)
• Chinese dried mushroom (pre-soaked and cut to strips) or any type of mushroom will do or you can omit it altogether.
• Spring onions (cut to 2 inch lengths)
• 2 bulbs garlic (chopped)
• 2 bulbs shallots (sliced thinly)
• 2 tablespoons of cooking oil (preferably palm oil)
• 1 cup warm water
• 1/2 cup corn starch (add 1/2 cup water to 3 teaspoons of corn flour)

• 1 - 2 tablespoons oyster sauce
• White pepper powder (to taste)
• 1 teaspoon light soya sauce
• 1 tablespoon chinese cooking wine

1. Fry shallots in cooking oil till brown. Remove shallots. Heat up the remaining oil and fry the garlic till beginning to brown. Add minced meat and stir fry for about 30 seconds.
2. Add carrots and mushrooms and continue stir frying for a minute. Add seasoning (minus the chinese cooking wine). Add water till it completely covers the ingredients and let it boil.
3. Once the water boils, place beancurd gently on top of the sauce / meat and cover the lid (in a way, you are steaming the beancurd whilst cooking the rest of the ingredients / gravy) for 2 to 3 minutes. Ensure that the gravy does not dry out.
4. Open lid, remove beancurd gently and place on a plate. Add chinese cooking wine to the meat sauce and stir to mix well. Add corn flour to the meat sauce to to thicken sauce to your liking. Add spring onions, give it a good stir and pour the meat sauce over the beancurd. Sprinkle fried shallots over the dish.
5. Serve hot with rice.

• 3 pieces firm tofu (quartered)
• 100 to 150 grammes of minced pork
• 3 cloves garlic (chopped)
• Spring onions (cut to 6cm lengths or thereabouts for garnishing)
• 2 tablespoons of cooking oil (palm oil preferred)
• 50 ml water or more
• Cornstarch (mix 1 tablespoon corn flour with 4 tablespoons water)

• 2 teaspoons light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

• 1/2 tablespoon oyster sauce
• 1/2 tablespoon dark soya sauce
• salt to taste
• 1/4 teaspoon of white pepper powder

1. Marinade minced pork for about 30 minutes.
2. Heat oil in wok and stir-fry garlic till beginning to brown. Add minced pork and stir-fry till cooked. Add tofu, water and seasoning and lightly stir to mix well. Close lid and let it cook for another 2 minutes (add more water if gravy drying out).
3. Before serving, and sprinkle spring onions evenly and add cornstarch bit by bit if gravy too runny for your liking.

• 150 grammes of pork mince
• 3 large eggs
• 3 cloves garlic (chopped)
• 2 teaspoons cooking oil

• 1 1/2 teaspoons salt
• a couple of dashes of white pepper powder
• a dash of worcestershire sauce

1. Combine garlic, minced pork and eggs in a bowl. Beat till mixture is even.
2. Heat oil in frying pan. Pour mixture onto pan and gently stir mixture for about 15 seconds.
3. Reduce to low heat and let omellette cook for 5 minutes or until upper layer almost dried up. Using a wooden / suitable plastic spatula, “loosen” the omellette from the bottom of the pan so that it can slide on the pan. Then, gently flip the omellette over and cook for another 2 minutes.

• 9 oz marscarpone cheese
• 3 oz sugar
• 4 pieces yolk
• 8.5 oz whip cream
• 4 oz water
• 3 oz syrup
• 0.5 oz matcha green tea powder
• 0.5 oz gran marineir

1. Knead the marscapone cheese until it becomes creamy.
2. Beat sugar and yolk until it becomes fluffy.
3. At first, add 2 tablespoons of (2) into (1) then later, the rest of (2) also add into (1).
4. Whip cream until foamy consistency.
5. Combine (3) and (4).
6. Pour (5) into the mold and put on the green tea cakes which are already cut into 1/4 inch and cover with syrup. After that pour the rest of the syrup into it and repeat the same.
7. Finally, strain green tea powder with powder sugar for garnish

• 4 eggs
• ½ tsp salt
• 1 tsp chicken stock granules
• 2 tbsp finely chopped char siew pieces (if preferred)
• 500ml warm water

1. Beat eggs and water till well blended. Add salt and chicken stock granules.
2. Sieve then pour the mixture into a steaming tray or deep plate. Add chopped char siew (if preferred). Steam over rapid boiling water for 25 minutes.

• 100gm Sugar
• 3 tbsp Water

• 5 pcs Egg
• 80gm Sugar
• 450gm Milk

• 1tbsp Lavender

1. Mix Lavender with milk, heat with low heat, do not boil, heat will do, about 3 minutes.
2. Stir well eggs and sugar, add in Lavender milk. Filter the mixture.
3. Put into cup. When water boils, steam it with low heat, about 30 minutes.

• 500g large prawns
• 1/4 tsp salt
• 1/4 tsp pepper
• Some corn flour
• Enough oil for deep-frying
• 1 tbsp chopped garlic
• 2 tbsp chopped dried radish (choy poh), soaked for 15–20 minutes, squeeze out excess water
• 1 tbsp chopped dried prawns
• 1 tbsp chopped bird’s eye chillies
• 4 stalks chives, cut into 3–4cm lengths
• A handful bean sprouts, tailed
• 1 egg
• 4–5 tbsp oil

• 1/2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1/2 tsp dark soy sauce
• 1–2 tbsp sugar or to taste
• 1/8 tsp pepper or to taste

1. Clean prawns and keep shells intact. With a sharp knife make a slit at the back of the prawns.
2. Sprinkle lightly with salt and pepper and some corn flour. Make sure the prawns are completely dry, then deep-fry themin hot oil until crispy. Dish out, drain and set aside.
3. Heat 4–5 tbsp oil in a clean wok, fry garlic and radish until crispy and fragrant. Add in dried prawns and bird’s eye chillies. Fry until fragrant. Dish out, leaving the oil in the wok.
4. Break in the egg and scramble quickly until cooked. Break up into bits. Add the pre-fried garlic, radish, bird’s eye chillies and dried prawns.
5. Add the prawns, chives and bean sprouts. Stir in sauce ingredients and toss well to combine.
6. Dish out and serve.

• 4 pieces of eggs
• 5 oz sugar
• 21oz milk
• 0.25 oz matcha green tea powder
• 2.5 oz hot water

1. Mix the eggs and sugar well together until smooth consistency.
2. In a bowl, mix the green tea powder and hot water, after that combine hot milk (100 degree Fahrenheit)
3. Combine (A)and (B) and mix well, then strain it.
4. Cups which are already added caramel sauce in the bottom, then put (C) and bake for 1 hour 20 minutes with the heat at 300 degrees Fahrenheit. After 1 hour or so, try to check the cups to see if they are stable.
5. Cups must be in hot water layered pan so the pudding does not dry out.

• 1 packet of Brown & Polson Chocolate Cake Mix
• 125gm butter
• 2 large eggs
• 50ml water

• Whipped cream
• Maraschino cherries
• Chocolate rice
• Dark pitted cherries
• Pitted cherries syrup

1. Cream butter fill fluffy, add in half cake mix, cream.
2. Add in eggs one by one. Add in water and remaining cake mix and cream till a smooth paste.
3. Pour into round glass greased casserole and bake 7-8 mins High elevated on an upturned bowl.
4. After baking, cool completely, cut cake horizontally into 3 portions.
5. Place one sponge on cake board, sprinkle with syrup, spread one layer whipped cream, top with dark pitted cherries. Do the same for second layer.
6. Ice whole cake with whipped cream, pipe rosettes on top, place a maraschino cherry. Coat sides with chocolate rice.

• 1 piece dried instant noodles
• Water to boil

• 1 tablespoon tomato ketchup
• 2 teaspoons light soya sauce
• 2 teaspoons sesame oil

1. Place seasoning on a plate.
2. Boil instant noodles in water for 3 minutes till cooked. Remove and drain and mix well with the seasoning. Serve immediately.

• 2 cups wheat flour
• 1 cup water
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 tablespoon oil
• 5 trunks green onions
• 1/2 cup anchories
• turmeric powder (little bit)
• 1/2 onion (sliced)
• Oil (for cooking)

1. Mix all ingredients together. If too waterly add more wheat flour or too thick add more water.
2. Heat to cooking oil. Scrape up using a tablespoon and put into the hot oil bit by bit.
3. Cook until yellowish in colour.
4. Serve with chillies / tomato sauce.

• 1 1/4 cups flour sift
• 1/2-teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2-cup peanut butter
• 1/2 cup granulated sugar
• 1/2-cup light brown sugar
• 1/2-teaspoon vanilla
• 1 egg

1. Sift flour, salt and baking powder set aside. Cream shortening, peanut butter and sugars beat in vanilla and egg.
2. Stir in flour mixture, blending well.
3. Shape into 3/4-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork, flour fork periodically.
4. Bake at 375° for about 10 to 12 minutes.

• 1/3 bowl of long beans (cut just like in the picture above)
• 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
• 1/3 bowl of prawns (shelled and cut into small pieces)
• A handful of toasted cashewnuts
• 3 cloves garlic (finely chopped)
• Warm water
• 1 tablespoon of palm oil

• A sprinkle of salt
• A dash of white pepper powder

1. Heat oil in wok and saute garlic together with prawns till prawns begin to turn colour. Add chai poh and continue to stir fry very quickly for about 15 seconds.
2. Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
3. Dish out and sprinkle cashew nuts over the dish prior to serving. (I took the picture above before cashew nuts were sprinkled.

• 300g yam, diced
• 300g sweet potatoes (choose the yellow and orange variety), diced
• 75g black-eyed beans, soaked for 2–3 hours
• 75g pearl sago
• A few drops pink colouring
• 450g grated coconut
• 1.2 litres water
• 1/2 tsp salt

• 125g sugar
• 3–4 pandan leaves, shredded and knotted
• 1 cup water

1. Steam sweet potatoes and yam separately for 10–15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.
2. Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.
3. Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.
4. Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5–6 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold.

• 1/3 bowl of long beans (cut just like in the picture above)
• 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
• 1/3 bowl of sliced fishcake or shelled prawns (cut into small pieces)
• A handful of toasted peanuts
• 3 cloves garlic (finely chopped)
• Warm water
• 1 tablespoon of palm oil

• A sprinkle of salt
• A dash of white pepper powder

1. Heat oil in wok and saute garlic together with fishcakes / prawns till they begin to turn colour / brownish. Add chai poh and continue to stir fry very quickly for about 15 seconds.
2. Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
3. Dish out and sprinkle peanuts over the dish prior to serving.

• 65g sago, washed and soaked for 5-10 minutes, then drained
• 300g fresh water chestnuts (ma tai), coarsely chopped
• 1.2 litres water
• 175g castor sugar
• 3 pandan leaves, shredded and knotted

• 100ml thick coconut milk
• 1 tbsp evaporated milk
• 1tsp salt
• 1 egg white, lightly beaten

1. Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.
2. Stir in combined ingredients (A) and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.
3. Dish out and serve warm.

• Sweet potatoes - try to get the white and orange varieties for a mix of colour
• Ginger - peeled and sliced into chunks
• Sugar (I used rock sugar)
• Pandan Leaves (optional)

1. Peel the sweet potatos and cut them up into chunks. Small chunks will cook faster but bigger chunks give you more bite.
2. Place the sweet potato, ginger and pandan leaves into a pot of water and bring to the boil. Let it boil for a spell before removing the ginger. The longer you leave it in, the spicier it gets. Similarly, the more ginger you use, the more spicy it will be, so its a matter of taste. Don’t worry if you don’t have pandan leaves, I didn’t either.
3. Add some sugar into the water and stir until it dissolves. Sugar is added to taste.
4. Boil until the sweet potato softens. Poke it with a fork to check.
5. When done, turn off the fire and serve hot or let it cool and stick it in the fridge and serve cold. It works both ways.

• 1 rice bowl of yam (yam is cut into cubes of 2cm on each side)
• 3/4 piece of gula melaka
• 2 to 3 tablespoons of sago
• 3 rice bowls of water
• Evaporated milk (use 1 tablespoon per serving)
• 3 pieces of pandan leaves
• Water for boiling sago

1. Boil yam in 3 bowls of water in a slow cooker at high setting for 2 hours. Alternatively, boil it in a pot at low heat for similar period but you might want to increase it to 3 1/2 bowls of water as evaporation is higher by cooking it in a pot.
2. After cooking the yam for 1 1/2 hours above, add pandan leaves and gula melaka.
3. Meanwhile, place sago in a strainer (just like picture above). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Then, add strain the sago and add into the slow cooker.
4. Continue cooking for another 30 minutes. The dessert can be served hot or cold after adding evaporated milk in the serving bowl.

• 1 bowl of cubed honey dew
• 1 tablespoon of sago
• 5 tablespoons of sugar
• 3 pieces pandan (screwpine) leaves tied to a knot
• Evaporated milk
• Water

1. Chill honey dew cubes in the fridge.
2. To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.
3. To prepare sago, place sago in a strainer. Bring water to boil in a pot. Get ready another big bowl with iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of iced water and stir the sago through the iced water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in iced water (with the sago still inside the strainer) until you need to serve them.
4. To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking.

• 5 eggs (雞蛋 5粒)
• 200 gm sugar (糖 200克)
• 250 gm plain flour (麵粉 250克)
• 1 teaspoon baking powder (發粉 1茶匙)
• 2 tablespoon pandan juice (香蘭汁 2大匙)
• 200 ml coconut milk (椰漿 200毫升)

• Half grain coconut flakes (椰絲 半粒)
• 1 teaspoon salt (鹽 1小匙)

1. Mix egg and sugar evenly about 10 minutes till the egg turns to cream color (將雞蛋和糖打發，大約10分鐘左右，至蛋糊變成乳白色)
2. Add in plain flour and baking powder to mix evenly (加入篩過的麵粉和發粉拌勻)
3. Add in coconut milk and pandan juice to mix evenly (加入椰漿和香蘭汁拌勻)
4. Mix evenly the coconut flakes and salt, takes a small spoon to fill in the mold base (將椰絲和鹽拌均勻，取一小匙填在模子底部)
5. Then pour batter again above, steams for eight minutes (再將麵糊倒在上面，以大火蒸八分鐘即可)

• 4 bags green tea
• 4 cups boiling water
• 1 tsp honey (optional)
• 2 cups apple cider or apple juice, chilled

1. Place the tea bags in a pitcher and cover with the boiling water; allow to steep for 5 minutes.
2. Discard used tea bags.
3. Stir in the honey (if using), until dissolved.
4. Stir in the apple cider or juice.
5. Chill tea, or serve over ice, garnished with fruit slices and mint, if desired.

• 2 oz grapefruit juice
• 1 oz orange juice
• 1 oz lemon juice
• 2 dashes syrup

1. Shake in a cocktail shaker and strain into a tall highball glass. Top with some club soda to add a sprits.

• 200g ghee (minyak sapi)
• 200g castor sugar
• A pinch of salt
• 1 teaspoon of soda bicarbonate
• 350g flour (sifted)
• Cherry for topping decoration

1. With a wooden spatula, mix together ghee and sugar until creamy, add in the salt and mix again.
2. Add in the flour bit by bit until you get a soft and not sticking.
3. Roll the mixture approximately 1cm thick and cut the with a cookies cutter. If you don't have cookies cutter you can just cut the the dough into small even cubes.
4. Decorate the topping with cherry.
5. Place the cookies on a greased pan, and bake in the oven at 170'C for about 15 minutes.
6. Once the cookies are cooked, place it on a rack to let it cool before removing it into an air tight container.

• 7 gms agar agar powder
• 1 3/4 cups water
• 1/3 cup sugar
• 3/4 cup milo

• 1 x 13g packet agar agar powder
• 200g sugar
• 60 ml thick coconut milk
• 875 ml water
• 2 egg yolks
• a pinch of salt
• 1 tsp pandan paste or juice of 5 or 6 pandan leaves
• 1/2 tsp green colouring

1. Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
2. Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.
3. When agar agar has set, chill in the fridge before cutting into serving pieces.

• 25 gms jelly
• 600 ml water
• 3 tablespoons castard flour
• 125 ml milk
• 250 ml santan
• 240 gms sugar
• 1 egg
• Pandan flavour coloring
• Strawberry flavour coloring
• 240 gms nescafe

1. Boil jelly and sugar with water till dissolve.
2. Add in castard flour and milk. Then add in santan and egg too. Mix evenly.
3. Divide into 3 bowls. Add in nescaffee, strawberry and pandan flavour into each bowl. Then slowly pour each bowl into a tray for cooling. Ready to serve.

• 3 big stalks of Shanghai Siew Pak Choy(cut and wash
• 3 tbsp of garlic oil (how to make a bowl of garlic oil)
• 3 tbsp of oyster sauce

1. Arrange washed vegetables on a microwavable dish, the leaves in the center and the stalks around the sides of dish. Pour in garlic oil
2. Microwave on high covered with splatter or cling wrap (leave a vent) for 3 1/2 mins for crunchy vegetables and if you like softer vegetables, microwave another 1/2 min.
3. Add oyster sauce before serving.

1. In a microwavable bowl, put in 1/4 cup of chopped/minced garlic and 1/2 cup of cooking oil.
2. Microwave on high for 1 minute at a time, stir every minute and continue to microwave until garlic is slightly brown. The garlic will continue to brown. (This process should not be more than 3 minutes if you are having a microwave with 1000 - 1300 watts. Do no leave to answer the phone or door, watch the color of the garlic and open door of microwave if you find that they are slightly brown.)

• 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
• 30 grammes of dried prawns (pre-soaked)
• 4 cloves garlic (chopped)
• 2 red or bird’s eye chilli (remove seeds and chopped)
• 1/2 cup warm water
• Palm Oil (for pan frying and stir-frying)

• 3 teaspoons sugar or more
• 2 pinches of salt
• 3/4 tablespoon of dark soya sauce

1. Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
2. Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds. Add garlic and chilli and continue to fry till aromatic. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
3. Dish up and serve.

• 2 cups water
• 1 cup Splenda low-calorie sweetener
• 1 teaspoon ground ginger
• 1 1/2 teaspoons grated lemon peel
• 6 green tea bags
• 4 teaspoons fresh lemon juice

1. Add water, Splenda, ground ginger, and lemon peel to medium saucepan and bring to boil over medium heat. Reduce heat to where it sustains a gentle boil and cook for about 7-8 minutes. Remove from heat and add the green tea bags. Steep this tea mixture for 10 minutes, stirring or dunking the bags often.
2. Remove tea bags and stir lemon juice into the tea liquid. Cover and refrigerator for up to 1 to 2 weeks.
3. To make a cup of iced tea, pour 1/4 cup of the concentrated tea mixture into a tall glass and stir in 3/4 cup of sparkling or seltzer water or club soda. Add ice cubes and enjoy!

• 2 tomato (番茄 2只)
• 5 eggs (鸡蛋 5个)
• Onion (葱)

1. Beat eggs with 1/2 teaspoon salt and 1/2 teaspoon sugar till fluffy. (将鸡蛋敲入碗里，加小半勺盐和1勺糖，用打蛋器（或很细的筷子）打成颜色发淡蓬松为止)
2. Cut the tomato into pieces. (番茄洗净后去蒂后对半切开，然后切片)
3. Pour the eggs into hot wok, disperse then place in a bowl. (锅里油热后倒入鸡蛋大火滑散，然后放在碗里)
4. Put the tomato into the remaining hot oil, add a bit sugar fry for 2-3 minutes, then add in the eggs continues fry. Put some mince green onion before serving. (番茄片放入剩油里，略加糖大火翻炒2-3分钟，然后加入炒鸡蛋，继续大火翻炒，出锅前撒葱花)

• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 30 individually wrapped caramels, unwrapped
• 1 tablespoon water
• 2 cups salted peanuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips

Directions :

1. Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan.
3. In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer.
4. In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.

• Refrigerated canned biscuits (the cheapest work best)
• Cinnamon and sugar, mixed together for coating
• Deep fryer with oil (350-375 degrees)

Directions :

1. Take a small film container and press it into the center of each biscuit making donut and hole... then put into heated oil to fry. Turn donuts after the first side is browned nicely.
2. When done, remove from oil immediately and coat in cinnamon sugar. I put mine in a plastic zip bag and shake well to coat.

• 120 g coconut cream powder
• 500 ml warm water
• 220 gm sugar
• 1/4 teaspoon salt
• 1 tablespoon cornstarch

1. Mix the coconut cream powder and the warm water together. Spoon a bit of the liquid into the cornstarch to liquefy, and then add back into the coconut milk mix. Add sugar and salt and bring to a boil. If lumps form for any reason, strain them out. Cool mixture and use in your ice cream maker.
2. You can also do the poor man's freeze ice cream where you freeze, scrape, freeze, scrape like granita but the texture is not going to be as nice as the ice cream machine.
3. If your ice cream maker only makes a quart at at a time then just double the recipe.

1. Rinse rice once to remove dust and dirt. Place rice in a pot and fill it with water (water should be at least 3 cm above the layer of rice). Add sweet potatoes and bring water to boil.
2. Upon boiling, reduce heat to medium low and continue cooking till rice turns to porridge and sweet potatoes are semi-soft and cooked. Have a pot of hot water ready in case you need to top up some water when the porridge dries out during cooking.