Stir-Fried Mixed Vegetables  

Posted by: Julia in

Ingredients :
  • 100 grammes sugar snap peas (about 20 pieces, remove tip and fibre which runs across the pod)
  • 8 pieces of baby corn (sliced lengthwise to quarters)
  • Carrots (sliced - amount to your desire)
  • 5 pieces chinese dried mushrooms (pre-soaked till soft)
  • 3 cloves garlic (chopped)
  • 1 tablespoon cooking oil (palm oil preferred)
  • 30 ml of water or more
  • Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)
Seasoning :
  • 1 tablespoon oyster sauce
  • salt to taste
  • a couple of dashes of white pepper powder
  • 2 teaspoons chinese cooking wine
Directions :
  1. Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown.
  2. Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.
    Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook. Periodically check for drying out. After about 1 1/2 minutes or when gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again. Sugar snap peas are done when the pod is breaking and has turned darker green in colour. Add a little bit of corn starch is gravy is too runny for your liking.
  3. Serve hot with white rice.

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Fruit Rojak  

Posted by: Julia in

Ingredients :

A
  • 1 1/2 tbsp chilli paste
  • 1/4 cup thin tamarind juice
  • 2 tbsp sugar
  • 2 tbsp MAGGI Oyster Sauce
  • 1 tbsp hoisin sauce
  • 1/2 tsp MAGGI Belacan Powder
  • 1/2 tsp MAGGI Dark Soya Sauce
  • 50g toasted peanuts, coarsely pound
  • 1 tbsp toasted sesame
B
  • 1 cucumber, cut into wedges
  • 1/2 pineapple, cut into wedges
  • 1 guava, seeded & cut into wedges
  • 1 small sengkuang, cut into wedges
  • 11/2 semi ripe papaya, cut into wedges
  • 1 semi ripe mango, cut into wedges
Directions :
  1. In a saucepan, add ingredients A and cook over low heat until sugar dissolves and sauce slightly thickens.
  2. Stir in peanut and sesame seeds; remove from heat and let sauce cool down.
  3. When serving, spoon sauce over ingredients B and mix well. Serve immediately.

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Cendol Soy Milk Pudding Topped With Longan  

Posted by: Julia in

Ingredients :
  • 325ml soy milk
  • 1 packet jelly powder
  • 350ml fresh milk
  • cendol, as required
  • 275ml water
  • 100g sugar
  • 1 canned longan
  • syrup as required
Directions :

  1. Pour water into a saucepan. Add sugar and jelly powder. Keep on stirring while dissolving the sugar and jellypowder over low heat.
  2. Add the soy milk, fresh milk and cendol. Bring the mixture to boil, while continue to stir the mixture.
  3. Pour the contents into a container and set aside to cool before placing it in the refrigeratorto chill.
  4. When the soy milk pudding has set, remove from the refrigerator. Serve together with longan and syrup.

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Mua Chee  

Posted by: Julia in

Ingredients :
  • 1 cup glutinous rice flour
  • 2 tsp sugar
  • 2 tbsp thick coconut milk
  • 1 tbsp cooking oil
  • 150 ml water
  • 2 tbsp fragrant oil(oil fried with shallots)
Coating:
  • 1/2 cup of chopped toasted peanuts
  • 1/4 cup of fine granulated sugar
  • 1 tsp toasted sesame seeds
Directions :
  1. Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwable bowl and microwave on high for 1 minute. Stir well and cook on high for another minute. Stir well, it should be cooked but if you are having a lower wattage microwave you might have to cook another minute more.
  2. Add in the 2 tbsp of fragrant oil(cooking oil straight from the bottle will do - only no fragrance)
  3. Let the dough cool.
  4. Add the peanut, sesame seeds and sugar mixture to the dough and using an oiled scissor, snip into smaller pieces and coat well with peanuts. (if not serving the whole portion, remove a small piece enough to eat, and put into the coating, then snip from there. Remove the coated dough for serving and leave the coating for the rest of the dough).

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Sambal Belacan Ladies Finger  

Posted by: Julia in

Ingredients :

  • Approximately 15 pieces of ladies finger (washed and sliced diagonally)
  • A pinch of sugar
  • 50 ml warm water
  • 2 tablespoons cooking oil (preferably palm oil)
Sambal belacan mix (pound / blended together) :
  • 50 grammes dried prawns / shrimps (pre-soaked for 10 minutes to soften)
  • 20 grammes of belacan
  • 5 to 8 cloves garlic
  • 5 to 8 cloves shallots
  • 3 to 5 red chillis (remove seeds if you want the sambal to be less hot)
Directions :
  1. Heat oil on wok at medium heat. Stir-fry the sambal belacan mix for about 2 minutes.
  2. Increase heat to high and add ladies finger and sugar. Stir well for about 2 minutes or till the ladies finger is to your desired softness. Add a little water at a time if sambal belacan mix beginning to burn. As the sambal belacan mix contains dried prawns and belacan which are salty in itself, it may not be necessary to add salt.

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