Ingredients :
- 300 gm sagu
- 1/4 grain coconut
- 1/2 cup sugar
- salt
- 3 glass red colour water
Directions :
- Wash and dry the sagu.
- Boil sugar with water.
- Add in sagu, red colour water and pandan leaf, still evenly.
- Then pour into a pan for cooling.
- Cut in pieces and add in coconut rasp for serving.
Ingredients :
- 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
Seasoning :
- 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
Directions :
- Heat oil in wok and saute garlic till beginning to brown. Add prawns and stir for 15 seconds. Remove prawns and set aside.
- 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.
- Cook for another 2 minutes and add corn starch to thicken gravy.
- Serve hot with white rice.
Ingredients :
- 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
Seasoning :
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- a dash or two of white pepper powder
- 1 teaspoon chinese cooking wine
Directions :
- 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.
- Heat oil in wok. Fry shallots and prawns till prawns turn red. Remove prawns and arrange over the blanched siew pak choy.
- 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.
- Serve hot.
Ingredients :
- 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
Directions :
- 菜花，胡罗卜，红辣椒切块，葱姜蒜切碎
- 油热后，放入葱姜蒜炒香
- 放入虾仁炒２分钟
- 放入其他蔬菜炒２分钟
- 放入盐糖，酱油炒１分钟即可
