• 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.

Seasoning :

• 1 ½ tablespoons light soya sauce
• 1 tablespoon dark soya sauce
• 1/3 teaspoon of white pepper powder
• 1 teaspoon salt

Directions :

1. Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.
2. Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.
3. Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another 2 minutes or so till aromatic.
4. Add belly pork strips and stir well for about 2 minutes. Next, add pumpkin and continue stirring for another 2 minutes. Add a little shallot oil if combined ingredients are drying up.
5. Add pre-soaked rice followed by seasoning and stir till ingredients are mixed well.
6. Remove combined ingredients and place into a rice cooker. Add the water previously used to soak mushrooms and dried prawns to cover the rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker and allow it to cook till done.
7. If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.
8. Serve with a sprinkle of fried shallots.

Seasoning :

• 2 teaspoon sugar
• Salt to taste

Directions :

1. Heat oil in wok and saute onions till fragrant. Add sarawak laksa paste and stir well for 30 seconds. Add sotong, lime juice, kaffir lime leaves, water and seasoning whilst stirring. Sotong is cooked when it curls up.
2. Serve with plain white rice or coconut rice.