Ingredients :
- 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)
Directions :
- Pound or blend dried prawns, shallots, garlic, chillis and belacan (optional). (paste)
- Heat oil in wok. Add paste above and fry on medium heat till fragrant and slightly brown.
- 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.
- Serve warm.
Ingredients :
- 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
Directions :
- Wash the kai lan and cut off the base of the stem.
- Lightly coat a frying pan or wok with a small amount of cooking oil. Heat.
- Stir-fry garlic until fragrant.
- Add baby kai lan, water and seasoning ingredients *. Stir.
- Once the leaves begin to soften, add the cornflour mixture and stir until the sauce thickens.
- Serve.
Ingredients :
- 150 - 200 grammes french beans (sliced diagonally thinly)
- 1 large egg
- 4 cloves garlic
- 2 tablespoons of cooking oil
Seasoning :
- Salt to taste
- White pepper powder to taste
Directions :
- 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.
- 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.
- Remove from wok and serve hot with rice or plain porridge.
Ingredients :
- 250g glutinous rice flour
- 230ml water
- Pink and red colouring
Syrup :
- 200g sugar
- 1,200ml water
- 3 pandan leaves, knotted
- 2 thin slices of old ginger
Directions :
- 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.
- Leave 1 portion uncoloured, add pink colouring to another, and red to the other.
- 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.
- 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.
To make syrup :
- In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.
- 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.
