• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1/2 cup miniature chocolate chips

• 1 cup honey
• 1/2 cup butter or margerine, cubed
• 1 teaspoon ground cinnamon

1. Combine the flour, sugar, baking powder and salt in a bowl. Combine eggs, milk and oil, add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top, cook until second side is golden brown. Keep warm.
2. Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

• 3 tbsp lime juice
• 2 tbsp sugar
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• Dash of pepper

• 200 grammes of four-angled beans (sliced thinly)
• 5 to 10 bulbs shallots (sliced thinly)
• approximately 30 grammes dried prawns (about 15 to 20 pieces, soak for 5 minutes)
• 2 tablespoons of palm oil

• 1 to 2 teaspoons fish sauce
• 1/2 to 1 tablespoon of sugar

1. Heat oil in wok and fry shallots till golden brown. Push fried shallots to the side of the wok. Add dried prawns and stir fry for 30 seconds till fragrant. Return the fried shallots to the dried prawns and add four-angled beans.
2. Stir well and add seasoning. Sprinkle one or two tablespoons of water if you want the four-angled beans a little moist. As the four-angled beans can be eaten raw, the cooking time is up to you. I like mine crunchy, so I only give it a couple of stir to ensure the seasoning is mixed well. The next time I cook this, I will try to add a squeeze of lime for a little tang to it.

• 1 cup glutinous rice
• 1 cup water
• 3 cups light coconut milk
• 1/4 teaspoon salt
• 6 tablespoons cornflour
• 6 tablespoons plain flour
• 2 eggs (or 4 egg whites)
• 1 cup sugar
• 1/2 teaspoon green food coloring

1. Soak glutinous rice for 5-10 minutes.
2. Drain glutinous rice of water.
3. Add 1 cup of coconut milk and 2 cup of water to the rice.
4. Microwave rice for 5 mins on high.
5. While rice is in microwave: mix cornflour, flour, egg, sugar and 2 cups of coconut milk together.
6. Add colouring to the mix.
7. Check rice after microwave is done, if required add more water, microwave for an additional 5 mins on high.
8. Put the rice on a tray of desired size and shape and press it down until firm.
9. Pour the green mixture over the rice.
10. Microwave for 4 mins on high, then for an additional 40 mins on medium-low heat.
11. Let cool and cut into desired size.

• 60g spinach (cut into segments)
• 11/2 pears (peeled, deseeded, cut into small pieces)
• 30g honey
• 90ml water

1. Place the spinach and pear into a blender. Add water to blend until smooth. Strain the juice to remove the vegetable and fruit residue. Pour the juice into a glass.
2. Add honey to add flavour, and serve.

• 10 gms red dates (紅棗10克)
• 5 gms wolfberries (kei chee) (枸杞5克)
• 1 soupspoons honey (蜂蜜)

1. Rinse red dates and wolfberries with water to wash off the dust or dirt. (將紅棗和枸杞用清水洗淨備用)
2. Put the red dates and wolfberries into a cup of hot boiling water. Cover it for 15 minutes. (將紅棗和枸杞放入杯中，沖入熱開水，浸泡約15分鐘左右)
3. Cooling and add in honey. Ready to serve. (待放涼至溫度60度左右時，根據個人喜好加入蜂蜜后即可飲用)

• 200 gms pork (sliced thinly and marinated for 30 minutes with a few dashes of light soya sauce, white pepper powder and a few sprinkles of corn flour. Sprinkle some chinese cooking wine for added flavour)
• 5 dried chinese mushrooms (pre-soaked and sliced)
• 5 bulbs garlic (minced.)
• About 2 cm ginger (sliced thinly into strips.)
• Spring onions (cut into 2 inches length)
• 2 tablespoons cooking oil
• 50 ml warm water
• Corn starch to thicken the gravy (add a little corn flour with water)

• 2 tablespoons of oyster sauce
• A dash of dark soya sauce
• A dash of white pepper powder
• A dash of chinese cooking wine (optional)

1. Heat oil in wok. Stir fry the garlic and ginger for about 30 seconds. Add mushrooms and pork and continue to stir fry for about 2 minutes till pork is seared.
2. Add sauce to taste and warm water. Cover wok for about 2 minutes. Add spring onions and corn starch to thicken the gravy to your liking.
3. Serve hot.

• 200g squid (washed and scored)
• 200g mussels( shelled and washed)
• 2 stalks celery ( sliced thinly)
• 2 stalks spring onions (sliced into 2 cm lengths)
• 1 large tomato (sliced)1 medium onion (sliced)
• 2-3 cloves garlic (minced fine)
• 1 tsp coriander root ( chopped fine)
• 3-4 Bird chillies ( sliced)
• 5 tsp fresh lime juice
• 6 tsp fish sauce
• 3 tsp sugar
• 1 tsp chilli sauce

1. Place squid and mussels with ready-prepared stock in a saucepan. Bring to the boil. When cooked, remove from heat.
2. In a mixing bowl add the lemon juice, fish sauce, sugar, chilli sauce, chillies, coriander root and chopped garlic.
3. Mix in the seafood. Add spring onions, celery, tomatoes and onion. Adjust seasoning and serve salad warm.

• 3 cups iceberg lettuce finely chopped
• 1 cup spinach finely chopped
• ½ bunch scallions chopped
• 2 tps carrots grated (1 large)
• 2 cups chicken poached and diced (approximately 1¼ pounds)
• 1/2 cup fried chinese noodles
• 2 tps cashew pieces (approximately 3 ounces)
• Chinese salad dressing

• 1/2 cup rice wine vinegar
• 1/4 cup sesame oil
• 3/4 cup salad oil
• 1/4 cup brown sugar
• 1/4 teaspoon chili oil
• 1/2 cup Hosin sauce
• 2 tablespoons soya sauce
• 2 tablespoons sesame seeds toasted
• Mix both oils together and set aside. Place the remaining ingredients in a bowl and whisk together.
• Slowly add the oil into this mixture Stir this dressing before serving.

1. Finely chop the iceberg lettuce and spinach.
2. Chop fresh green onions and grate the peeled carrots.
3. Deep fry chinese rice noodles and set aside to drain.
4. Place one handful each of the lettuce and spinach into a bowl.
5. Add the green onions and grated carrots.
6. Add the diced chicken meat and the fried noodles.
7. Add chinese salad dressing and toss together (be careful the dressing has a strong flavor).
8. Garnish the salad with toasted cashews, a cocktail umbrella and chopsticks.

• 1 dragon fruit (peeled, cut into chunks)
• 2 bananas (peeled, sliced)
• 300ml warm water
• 1 1/2 tbsps honey

1. Place the dragon fruits and bananas into a blender. Add warm water to blend until the banana and dragon fruit mixture is mushed. Pour the juice into a glass.
2. Add honey to enhance flavour, and serve.

• 300 gms of belly pork or pork ribs. (If belly pork is used, cut into 1/2 inch cubes (fat at the top, lean at bottom). If pork ribs are used, choose meaty ones and ask butcher to cut into 2 inch lengths)
• 100 gms of tau ki (also known as foo chok. Ask for stiff type)
• 5 to 8 chinese dried mushrooms (pre-soak till soft)
• 3 whole bulbs of garlic
• 2 bowls of warm water (approximately 500 mls)

• 3 tablespoons dark soya sauce
• 1 1/2 tablespoon sugar
• 2 star anise
• 3 inches ceylon cinnamon (kayu manis)
• salt to taste
• white pepper to taste

1. Heat pot. Add sugar. Once sugar caramelised, add meat and coat it with caramelised sugar to lock juices in.
2. Add water, garlic, chinese dried mushrooms and seasoning. (This is also the time to add hard boiled eggs and / or tau pok if you wish to have more ingredients)
3. Once start to boil, close lid, reduce heat and simmer for 1 hour. Then add tau ki and simmer for a further 30 minutes. Add boiling water is stew becomes too dry.

• 500 grammes of flour
• 1 teaspoon of salt
• Water
• Oil for deep frying

1. Place flour into a suitable bowl for kneading. Add salt. Gradually add water as you knead the flour into a dough and let it stand for 2 hours covered by a piece of moist cloth.
2. With the dough resting in a bowl, place bowl in kitchen sink and turn on the tap. Allow water from tap (medium flow) to run into the bowl and start kneading dough in the running water. Yes, keep kneading and washing the dough. The water will turn milky as the starch will be washed away but keep kneading. The dough will eventually shrink to about 20% its original size and it will feel rubbery. Keep kneading till the water becomes clear. Remove and drain.
3. Heat oil in wok. Pinch a piece of washed dough (it’s like rubber) about 2cm x 2cm and fry it till it puffs up and turns golden brown. Manage the heat from the stove so that the oil does not over heat. Dish up and place on kitchen napkins to absorb excess oil.

• Baby corns (say about 10 of them, remove “skin / leaves” and cut them lengthwise into 4 pieces)
• Warm water
• 5 tablespoons of oil

• 2 to 3 red chillis (remove seeds)
• 5 to 8 shallots
• 5 cloves garlic
• a small piece of belacan (or as much as you like - bearing in mind it is salty)

• Sugar to taste

1. Heat 3 tablespoons of oil in wok (medium heat) and saute sambal belacan ingredients by brisk stirring. Saute till aromatic and beginning to brown. The oil should be absorbed upon frying.
2. Add baby corns and stir well. Increase heat to high and sprinkle some water water occasionally to prevent burning. To hasten cooking, cover with lid but check often to make sure it does not burn. Continue with sprinkling of water and cooking until baby corn is cooked to your desired softness. Add some sugar if you find it a tad salty.
3. Dish up and serve with steamed white rice.

• 5 eggs
• 1 tsp salt
• 1/4 tsp pepper

• 100g shrimp meat diced
• 150g minced pork
• 50g long beans, diced

• 10 tbsps oil, or as required

• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp pepper

1. Mix ingredients B and seasoning, stir in one direction. Set aside.
2. Beat the eggs with salt and pepper. Set aside.
3. Heat the wok over medium heat, add 2 tbsps of oil. Stir-fry the shrimp meat and minced pork on a moderate flame for about 8-10 minutes, until fragrant. Remove and set aside.
4. Heat 1 tbsp of oil, pour in 3 large spoonful of eggs, switch to small flame and cook till eggs become half-cooked.
5. While the eggs are still half-cooked, place 1 tbsp of the pre-prepared meat at the center, and then fold the eggs in half. Slowly fry to golden brown and then remove. Cook the remaining ingredients using the same procedure.

• 300 gms of medium or large prawns (either shelled or intact)
• 1cm of ginger(sliced)
• 1 large onion (quartered)
• 1 stalk spring onion (cut into 2 inch lengths)
• 30 ml warm water
• 5 tablespoons palm oil

• 3 tablespoons tomato ketchup
• 1 tablespoon sugar
• a pinch of salt

1. Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked. Dish out and set aside. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.
2. Saute the onions and ginger till fragrant. Return prawns to wok, add seasoning and water. Stir well to coat the prawns. Sprinkle spring onions onto the prawns before dishing out.
3. For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.

• 2 cloves garlic, pounded
• 3 shallots, pounded
• 2 tbsp oil
• 2 tbsp chilli paste
• 1/2 tsp belacan granules
• 1 stalk lemon grass, smashed lightly
• 1 can sardines, remove bones and mash
• 1 piece dry asam keping, soak in 2 to 3 tbsp hot water

• 1/2 tsp salt or to taste
• 1 tsp sugar or to taste
• 1 onion, sliced thinly
• Juice of 1 lemon

1. Fry pounded ingredients in oil, then add chilli paste, belacan granules and lemon grass.
2. Add sardines and asam keping together with the soaked water.
3. Add seasoning, mix well and fry till almost dry.
4. Add sliced onions and lemon juice.

• 3 Potatos (馬鈴薯 3粒)
• 3 Eggs (水煮蛋 3粒)
• 1 Cucumber (黃瓜 1條)
• 2 Tomato (番茄 2粒)
• 1 bowl Mixed beans (三色豆雜豆 1碗)
• 3 tablespoon Mayonnaise (美乃滋 3大匙)

1. Boils the potato, skin and cut into cube (將馬鈴薯加水煮熟，去皮切丁)
2. Cut the tomato into small cube (番茄切小塊)
3. Cut the cucumber into small cube (黃瓜切小塊)
4. Steam the mixed beans (三色豆用熱水燙過)
5. Boiled the eggs then slice into small pieces (煮熟的蛋去殼切小塊)
6. Put all materials in a large bowl, add in mayonnaise mix evenly, keep in the refrigeration before serve (將所有的材料放入大碗，加入美乃滋拌勻冷藏即可)

• 400 grammes of plucked watercress shoots with leaves intact
• 150 grammes of bony pork parts
• 3 pieces honey dates
• 7 pieces red dates
• Salt to taste
• Water to boil pork parts
• 1 litre water (for soup)

1. Bring water to boil. Add bony pork parts and allow to boil for 1 to 2 minutes. Skim off scum which appears on surface of water. Remove pork parts and set aside. Throw away the water.
2. Bring to boil 1 litre of water in a clean pot. Return pork parts and add honey and red dates. Once water begins to boil again, reduce heat to low and simmer for 2 to 3 hours to enable the ingredients to impart its full flavour.
3. 15 minutes before serving, increase heat to high, add watercress and boil it for about 5 minutes. Then reduce to medium heat and boil for another 10 minutes before serving. Add salt to taste prior to serving. Usually a pinch of salt would do.

• 1/2 bittergourd
• 100g medium-sized prawns, shelled
• 1 red chilli, seeded and finely sliced
• 5 to 6 cilipadi, chopped
• 1 to 2 tbsp oil
• 2 eggs
• Dash of salt and pepper

1. Cut bittergourd into half. Remove seeds and clean. Slice thinly at an angle and rub with 1 tsp salt. Leave aside for five to six minutes, then wash.
2. Heat wok with oil and fry bittergourd for two to three minutes. Add prawns, chilli and cilipadi. Stir-fry for one to two minutes. Add salt and pepper. Crack in eggs, stir to break the yolks. When eggs are cooked, dish up and serve immediately.

• 10 eggs

• 2 tbsp salt
• 10g tea leaves
• 1 star anise
• 2cm piece cinnamon stick
• 1 thick slice tong kwai

1. Put eggs in half a pot water and bring to a boil. Lower heat and allow to simmer for five to six minutes.
2. Remove eggs and soak in cold water. Gently tap the eggs to crack the shells.
3. Put seasoning together with another half pot of water and bring to a boil.
4. Add the cracked eggs and simmer over gentle heat for half an hour. Soak eggs for two to three hours before serving.
5. Remove shells and serve eggs with a dash of pepper and a sprinkling of salt.

• Soft white tofu (approximately 5 inches long, 3 inches wide and 3 inches height) or alternatively, 1 tube japanese tofu
• 4 shallots (sliced thinly)
• 50 gms of dried prawns (pre-soaked 10 minutes before cooking and minced)
• 3 tablespoons cooking oil
• Water to boil

• 1 1/2 tablespoon oyster sauce

• Chopped spring onions (amount up to you)
• Chopped red chillis (optional)

1. Toast minced dried prawns on a frying pan at medium heat (no need to put oil) till brown and fragrant. Remove and place aside.
2. Fry shallots with cooking oil till golden brown, remove from oil and allow to dry. Keep oil aside.
3. Boil sufficient water in a pot and gently place tofu into the boiling water (ensuring that tofu is covered by the water). Boil the tofu for 1 minute. Remove tofu gently and place on plate. Drain excess water.
4. Drizzle oyster sauce and approximately 1 1/2 teaspoons of the oil over the tofu. Sprinkle fried dried prawns and fried shallots over the tofu together with chopped spring onions / red chilli.
5. Serve with rice.

• 4 pieces of instant noodles (cooked by boiling)
• 1 piece or more of fish cake (sliced) (substitute with whatever meat you want)
• 1/2 piece of capsicum (sliced thinly)
• An equal amount of carrots or more (julienned)
• 300 grammes of bean sprouts (rinsed and root removed)
• 2 stalks of spring onions (cut to 3 inch lengths)
• 4 cloves of garlic (chopped)
• 2 eggs
• 3 tablespoons of cooking oil

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

1. Heat oil in wok and saute garlic together with sliced fish cake till garlic begin to brown. Break the eggs over the sliced fish cake and gently stir till egg is thoroughly cooked. Add carrots and capcisum and stir-fry for 1 minute.
2. Add cooked noodles and seasoning and stir-fry for 1 minute to ensure that seasoning is evenly distributed. Sprinkle some warm water if the noodles are drying out or burning. Sprinkle the bean sprouts and stir evenly. Sprinkle the spring onions onto the noodles and stir evenly.
3. Dish out and serve hot with cut chillis.

• 300 gms four-angled beans (cut diagonally thinly - about 3 mm thick)
• 50 gms dried prawns (pre-soaked)
• 3 bulbs shallots
• 3 bulbs garlic
• 3 to 4 red chillis (remove seed)
• 1 tablespoon cooking oil
• 1 to 2 teaspoons sugar
• 20 gms belacan (optional)

1. Pound or blend dried prawns, shallots, garlic, chillis and belacan (optional). (paste)
2. Heat oil in wok. Add paste above and fry on medium heat till fragrant and slightly brown.
3. Increase heat to high and add four-angled beans and stir fry for about 2 minutes. Whilst stir frying, add sugar and a sprinkle of water to keep moist.
4. Serve warm.

• 150g Baby Kai Lan
• 1 tsp minced Garlic
• 1 Tbsp Oyster Sauce *
• 1 Tbsp Light Soy Sauce *
• 1/2 tsp Sugar *
• Dash of Pepper *
• 100ml Water
• 1 tsp Cornflour mixed with 1 Tbsp Water

1. Wash the kai lan and cut off the base of the stem.
2. Lightly coat a frying pan or wok with a small amount of cooking oil. Heat.
3. Stir-fry garlic until fragrant.
4. Add baby kai lan, water and seasoning ingredients *. Stir.
5. Once the leaves begin to soften, add the cornflour mixture and stir until the sauce thickens.
6. Serve.

• 150 - 200 grammes french beans (sliced diagonally thinly)
• 1 large egg
• 4 cloves garlic
• 2 tablespoons of cooking oil

• Salt to taste
• White pepper powder to taste

1. Heat 1 tablespoon of oil in wok on medium heat. Lightly stir fry the garlic till it begins to brown. Add french beans and stir fry at medium high heat for 1 - 2 minutes. If garlic is browning fast, reduce heat. Sprinkle seasoning to taste.
2. Make a well in the wok (i.e. move the french beans from the center of the wok), increase to high heat and add 1 tablespoon of oil. Break egg into the oil and let it fry till semi-solid. Mix and stir french beans into the semi-solid egg and fry for 30 seconds or so.
3. Remove from wok and serve hot with rice or plain porridge.

• 250g glutinous rice flour
• 230ml water
• Pink and red colouring

• 200g sugar
• 1,200ml water
• 3 pandan leaves, knotted
• 2 thin slices of old ginger

1. Put glutinous rice flour in a basin. Make a well in the centre, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.
2. Leave 1 portion uncoloured, add pink colouring to another, and red to the other.
3. Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.
4. Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.

1. In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.
2. Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.

• 100 gm pineapple juice (黃梨 100克打成汁)
• 100 gm pineapple cube (黃梨 100克切丁)
• 10 gm instant jelly (水晶果凍粉 10克)
• 200 gm sugar (糖 200克)
• 900 ml water (水 900毫升)

1. Mix evenly instant jelly and sugar, add in water to boil. (將水晶果凍粉加糖拌勻，加入水煮至滾)
2. Add in pineapple juice and cube, lastly pour into mould. (加入黃梨汁和黃梨丁，倒入模型即可)

• 150ml hot water
• 50g sugar
• 100g ice cubes
• 25ml whipping cream
• 50ml milk
• 25ml coconut milk
• 40g mango, pureed
• 30g sago, cooked
• 40g mango, cubed
• 4 scoops vanilla ice cream

1. Combine the hot water and sugar in a bowl and stir until the sugar dissolves. Add the ice cubes and stir until the ice melts. Add the whipping cream, milk and coconut milk. Mix well and add the pureed mango and sago. Mix again and add in the mango cubes. Chill until ready to serve.
2. Place a scoop of ice cream in a small bowl and pour some mango cream over to serve.

• 1 medium Hawaii papaya, just ripening
• 100g white fungi
• 50g medley seeds
• Rock sugar, according to taste
• 8 bowls water

1. Boil all the ingredients over low heat. When the soup has boiled, transfer it to a slow cooker and cook for four hours.

• 1/2 can lychee with juice
• 1/2 cup mandarin oranges canned
• 1 can grass jelly

1. Have all ingredients well chilled.
2. Open both ends of grass jelly can, push out gelatin, slice, then cut into 1/2 inch cubes.
3. Place grass jelly cubes in serving bowl with lychee fruit and mandarin oranges.
4. Cover and keep refrigerated until ready to serve.

• 1 medium-sized kampung chicken
• 5 bowls of water
• 1 1/2 rice bowls soaked snow fungus
• 2 Tbsps kei chee
• 2 Tbsps seedless red dates
• 3 Tbsps dried soyabeans (soaked overnight)
• 2 tsps sea salt or to taste

1. Put chopped, skinless chicken into a claypot. Bring to a boil and skim off the scum and oil that float up.
2. Add the soyabeans and red dates. Let the soup simmer for an hour before adding the snow fungus, kei chee and salt.
3. Keep the soup simmering for at least another hour.

• 200 grammes of Hong Kong Kai Lan (washed thoroughly and separate leaves from stem. Slice the stems lengthwise)
• 10 to 15 medium sized prawns (devein and shelled, you can leave the tails intact if you want)
• 6 slices of ginger (diced)
• 5 cloves of garlic (chopped)
• 30 ml warm water
• Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
• 1 1/2 tablespoons Cooking oil (palm oil)

• 2 teaspoons oyster sauce
• Salt to taste
• 2 teaspoons chinese cooking wine

1. Heat oil in wok and fry ginger till aromatic. Add garlic and prawns and stir fry till prawns begin to turn colour. Add kai lan stems. Stir fry for about 20 seconds.
2. Add the kai lan leaves. Stir well and add seasoning. Add warm water and continue to stir fry till leaves turn dark green colour and limp. Add a little bit of corn starch if gravy too runny for your liking.
3. Serve warm preferably with white rice

• 200 grammes of asparagus (choose tender parts as per technique above)
• 10 grammes or approximately 2 teaspoons of belacan
• 30 grammes of dried prawns (pre-soaked for 15 minutes)
• 5 cloves garlic
• 5 cloves shallots
• 3 to 5 pieces red chilli (remove seeds)
• 1/2 cup warm water
• 4 tablespoons palm oil

1. Pound or blend belacan, pre-soaked dried prawns, garlic, shallots and chilli till it forms a paste.
2. Heat 2 tablespoons oil in wok on medium heat and saute belacan mix till aromatic / light brown. Add some oil if it starts to burn before becoming brown. Note that the belacan mix absorbs oil like tissue paper and therefore, you should try not to use too much oil or your asparagus will be found swimming in oil later.
3. Increase heat to high and add asparagus. Stir well and sprinkle warm water occasionally (you don’t have to use all the water above) to keep it moist and to let the dish cook in a little steam (but not soaking in water). Cook for about 2 minutes. No seasoning is required as the belacan mix is quite salty. You might want to sprinkle some sugar if you find it too salty.
4. Dish out and serve with steaming white rice.

• 10 pandan leaf (香蘭葉 10片)
• 240 ml water (水 240毫升)
• 300 gm glutinous flour (糯米粉 300克)
• 100 gm gula melaka (椰糖 100克)
• 1 coconut flakes (椰絲 1粒)
• 1 teaspoon salt (鹽 1茶匙)

1. Put pandan leaf and water into the blender, then filter to be used(將香蘭葉和水一起放入食物調理機打碎，過濾待用)
2. Glutinous flour add in salt and pandan juice, mix well to form a dough (糯米粉加入鹽和香蘭葉汁搓成麵團)
3. Takes a small dough then wrap up with a bit gula melaka and roll into a small ball (取一小塊麵團包入椰糖搓成小圓球)
4. In the pot put half pot of water to boil, then put in all the small balls (鍋裡放半鍋水煮滾，放入包餡的小麵團)
5. Boils till floats then take out, roll over the coconut flakes before serve (煮至浮起即可撈起，沾椰絲食用。拌勻冷藏后即可)

• 350g glutinous rice, washed and soak for 4 hours
• 1/4 tsp salt
• 30 pieces bunga telang
• 2-3 pandan leaves

• 1 cup pati santan
• 2 cups general santan

1. You will need to extract blue colouring from the flowers. To do this, wash and pound the flowers to extract a few drops of blue colouring.
2. Place a piece of muslin cloth at the bottom of a porous steaming pan. Put the rice, pandan leaves and add half the general santan to the rice. Steam over rapidly boiling water for 10 minutes. Add the rest of the general santan and continue to steam for 10 more minutes.
3. Remove the pan from the steamer and add the pati santan and salt. Mix well with a pair of chopsticks. Colour about a quarter of the rice blue and return to the steamer to cook it for 10 minutes.
4. Line a square tin with greased banana leaves. Spoon in the cooked rice, alternating the blue portion with the white rice. Mix well. Press down the rice with a banana leaf.
5. Cover the top of the rice with a banana leaf and weigh it down with a heavy object. Leave to cool. Cut into pieces and serve with kaya.

• 1 medium-sized garoupa or tilapia
• 50g salted mustard greens, soaked and shredded
• 3cm piece ginger, finely shredded
• 1 pickled sour plum
• 1 tomato, cut into thin slices
• 2 black Chinese mushrooms, shredded
• Mix 1/4 cup water with 1/2 tsp sugar
• Combine 1 tbsp shallot or garlic oil with 1 tsp sesame oil

• 1 stalk spring onions cut into 4cm lengths
• 1 sprig coriander leaves
• 1 red chilli cut into strips

1. Make two cuts on each side of the fish. Rub lightly with salt and pepper. Put fish on a metal or heatproof dish and scatter salted mustard green, mushroom and ginger slices on and around the fish.
2. Break up the sour plum and distribute it over the fish and arrange tomato slices around fish.
3. Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. (This is an indication that the fish is cooked.) Pour combined oil over the fish immediately, add garnishing and serve.

• 2 Pork ribs cut into 2 inch lengths (approximately 400 gms)
• 1 large onion (quartered and separated)
• 1 green capsicum (slivered)
• 2 large tomatoes (cut into wedges)
• Oil for deep frying
• Corn flour
• 1 teaspoon of Salt and 1/2 teaspoon of white pepper powder to marinade pork ribs

• 3 tablespoons tomato ketchup
• sugar to taste
• 1 cup of warm water

1. Marinade pork ribs for about 3 hours or more. Adjust amount of salt as marinade according to your preference.
2. Deep fry the pork ribs till golden brown and cooked. Remove and drain.
3. Add 1 tablespoon of cooking oil into wok at high heat. Fry onions and capsicums for 30 seconds. Add tomato ketchup. Sprinkle sugar to taste (depending how sweet or sour you want the sauce to be). Gradually add a little warm water depending on how thin you want the sauce to be. Finally, add the tomatoes and fried pork ribs.
4. Stir and coat the pork ribs in the sauce and serve hot. Excellent served with Egg Fried Rice.
5. You can also add cucumbers (diced) or pineapples (diced) into the dish.

• 100 gm long bean (角豆 100克)
• 50 gm petai (臭豆 50克)
• Peas some (荷蘭豆 適量)
• Red chilli some (紅辣椒 適量)
• 1 onion (洋蔥 一粒)
• Dried shrimp some (蝦米 適量)

• 3 soupspoon sambal (三峇 3湯匙)
• 1/2 soupspoon sugar (糖 半湯匙)
• 1/2 teaspoon pepper (胡椒粉 半茶匙)
• 150 ml water (清水 150毫升)

1. Heat oil in wok, fry dried shrimp, onion and chilli till fragrance. (放油熱鍋，將蝦米、洋蔥、辣椒爆香)
2. Add in long bean, petai, peas and red chilli and continue fry, add in water and all seasoning ingredients. (加入角豆、臭豆、荷蘭豆及紅辣椒，拌勻，再加入清水及所有腌料)
3. Fry for 4 minutes. (炒熱4分鐘即可食用)

• 200 grammes of siew pak choy (rinsed clean and cut between stem and leaves. Separate stems from leaves)
• 5 shiitake mushrooms or chinese dried mushrooms (if latter, soak overnight till soft)
• 1 cup chicken stock
• 3 cloves garlic (chopped finely)
• 1 cup warm water
• 3 tablespoons palm oil

• 1 tablespoons oyster sauce
• 1 teaspoon abalone sauce
• 1/2 teaspoon fish sauce
• Salt to taste
• A dash or two of white pepper powder
• 2 teaspoons chinese cooking wine

1. Heat oil in wok and saute garlic on medium high heat till light brown. Remove fried garlic.
2. With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and 1/2 cup water. Add seasoning (except chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to 1/2 cup. (This should take about 5 to 10 minutes)
3. Meanwhile, bring to boil a large pot of water. Add 1 tablespoon palm oil and 2 teaspoons salt.
4. Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn colour to dark green, remove siew pak choy from pot and arrange them on a plate.
5. Once gravy reduced to a thick sauce, add chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well.
6. Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.

• 200 gm rice four
• ½ teaspoon baking powder
• 250 ml coconut milk
• ½ teaspoon coriander (ground)
• ½ teaspoon salt
• 1 clove garlic (chopped)
• Pinch of cummin (ground)
• Pinch of turmeric (ground)
• 1 candle nut (grated)
• 100 gm raw peanuts
• Oil for frying

1. Mix the rice flour with baking powder and coconut milk, then add coriander, cummin, turmeric, garlic and candle nut.
2. Add the slightly crushed peanuts and stir well. This will give you a slightly runny batter mix.
3. Heat oil in shallow pan and fry batter by the tablespoon, drain on absorbent paper.

• 300 gm sagu
• 1/4 grain coconut
• 1/2 cup sugar
• salt
• 3 glass red colour water

1. Wash and dry the sagu.
2. Boil sugar with water.
3. Add in sagu, red colour water and pandan leaf, still evenly.
4. Then pour into a pan for cooling.
5. Cut in pieces and add in coconut rasp for serving.

• 1 stalk celery (cut to 4 cm lengths)
• 1 medium sized carrot (sliced)
• 8 pieces of medium sized prawns (deveined, leaving shell intact)
• 4 cloves garlic (chopped)
• Corn starch (mix 1 tablespoon corn flour with 100 ml water)
• 50 ml warm water
• 2 tablespoons cooking oil

• 1 tablespoon of oyster sauce
• 1 teaspoon of fish sauce
• a couple of dashes of white pepper powder
• a pinch of salt
• 1 teaspoon of chinese cooking wine

1. Heat oil in wok and saute garlic till beginning to brown. Add prawns and stir for 15 seconds. Remove prawns and set aside.
2. Add celery and carrots into the wok and continue stir frying for 1 minute. Add seasoning and water and bring to boil. Return prawns into the rest of the ingredients.
3. Cook for another 2 minutes and add corn starch to thicken gravy.
4. Serve hot with white rice.

• 250 grammes siew pak choy (washed thoroughly)
• 10 - 15 pieces medium sized prawns (shelled with tail intact)
• 3 cloves garlic (chopped finely)
• 150 ml hot water
• Water (for blanching)
• corn starch (mix 2 teaspoons corn flour with 2 tablespoons water)
• 2 tablespoons oil

• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• a dash or two of white pepper powder
• 1 teaspoon chinese cooking wine

1. Bring to boil a pot of water, add 1 teaspoon of salt and 1 teaspoon of palm oil before adding siew pak choy. Allow the leaves to turn dark green before draining it. Set aside to cool and arrange on plate.
2. Heat oil in wok. Fry shallots and prawns till prawns turn red. Remove prawns and arrange over the blanched siew pak choy.
3. Add hot water to remaining gravy on the wok and seasoning before thickening it with corn starch. Pour gravy over prawns and siew pak choy.
4. Serve hot.

• 虾仁３００克
• 菜花２００克
• 胡罗卜１根
• 红辣椒１个
• 葱姜蒜少许
• 酱油１／２调羹
• 盐糖１／４调羹
• 橄榄油２调羹

1. 菜花，胡罗卜，红辣椒切块，葱姜蒜切碎
2. 油热后，放入葱姜蒜炒香
3. 放入虾仁炒２分钟
4. 放入其他蔬菜炒２分钟
5. 放入盐糖，酱油炒１分钟即可

• Ice
• 3 ounces vodka, any flavor
• 1/2 to 1 ounce ginger syrup, recipe follows
• 1/2 teaspoon freshly squeezed lime juice
• Twist of lemon or lime

• 1 lemon
• 2 cups coarsely chopped fresh ginger with peel, about 8 ounces
• 1 cup sugar
• 2 cups water

1. Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.
2. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
3. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.

• 1 cup Bisquick baking mix
• 1 cup fine corn meal
• 1/2 Tablespoon baking powder
• 1 teaspoon salt
• 2 eggs -- separated
• 2 Tablespoons heavy cream plus milk to moisten
• 1 Tablespoon butter -- melted

Directions :

1. Mix all ingredients except egg whites, adding enough milk to make the consistency of pancake batter. Beat egg whites until stiff and fold into batter. Bake in pre-heated waffle iron when ready to serve. Be sure to spray iron with vegetable oil.