• 300g medium-sized prawns, shelled
• 200g petai seeds, skinned
• 3-4 tbsp oil

• 5 dried chillies, soaked
• 2 fresh red chillies, seeded
• 4 shallots
• 2 cloves garlic
• 2 candlenuts
• 1/4 tsp belacan granules
• 2 big limes, squeezed for juice

• 1/2 tbsp sugar or to taste
• 1/2 tsp salt or to taste
• 1/4 tsp chicken stock granules

1. Heat oil in a wok, saute ground ingredients and belacan until aromatic. Put in prawns and cook for three to four minutes.
2. Add lime juice and seasoning. Stir well to mix.
3. Add petai seeds and stir-fry well.

• 1.5kg half-ripe papaya, peeled pinch slaked lime paste (kapur)
• Enough water to cover papaya

• 2 cups sugar
• 100g rock sugar
• 5 cups water

1. Cut the papaya into 1.5x2.5cm slices and carve into decorative shapes, if desired.
2. Dilute the slaked lime in the water and soak the papaya in this solution overnight, to give the papaya a crisp bite. Rinse the papaya thoroughly in water, two or three times and drain.
3. Bring a pot of water to the boil and cook the papaya for 5-10 minutes. Remove and drain for half an hour.
4. Boil together the syrup ingredients. Cool until lukewarm.
5. Arrange papaya in a glass jar, pour in the cooled syrup and cover. The syrup must cover the papaya completely. Allow to soak in the syrup for a minimum of 5 days. Serve as a dessert.

1. To maintain the freshness of the halwa, drain the syrup every two days. Reheat the syrup to boiling point and cool until lukewarm before returning it to the jar. This repeated process of reheating thickens the syrup so the halwa is extremely sweet.
2. Be very prudent with the slaked lime as only a tiny amount is required – the solution should taste only slightly bitter.

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/4 cups 2% low-fat milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

1. Combine first 3 ingredients in a saucepan.
2. Combine milk and egg in a bowl.
3. Gradually add milk mixture to sugar mixture, stirring constantly.
4. Cook over medium heat until thick and bubbly, stirring constantly. Cook for one additional minute after bubbling starts, stirring constantly.
5. Remove pan from heat; stir in vanilla.
6. Serve warm, or place plastic wrap on surface; cool to room temperature.
7. Chill thoroughly.

• 1.5 litres water
• 300g lotus root, washed and skin scraped off
• 1/2 lohan guo (Buddha’s fruit)
• 15 seeded dried Chinese red dates
• 5 honey dates (mat choe)
• 100g rock sugar

1. Slice lotus roots into thin slices. Bring water to a boil in a medium-sized pot. Add lotus roots, lohan guo, red dates, honey dates and rock sugar.
2. When it begins to boil, reduce heat to medium-low and cook for 30–35 minutes. Serve hot or cold.

• 4 Egg whites
• 6 Egg yolks
• 200gm Sugar
• 3gm Salt
• 10gm SP Emulsifier

• 130gm Superfine flour

(C)

• 30ml Milk
• 1tsp Vanilla Essence

• 30ml Melted Butter or Cooking oil /Corn Oil

1. Pour ingredients (A) into mixing bowl and double boil till 40-42C.
2. Whip ingredients (A) till light and fluffy.
3. Fold in ingredients (B) gradually.
4. Add ingredients (C) slowly and mix well.
5. Mix ingredients (D) till well blended, pour into a mould and bake at 180C for 35 minutes.
6. Once baked, invert cake onto wire rack for 5 minutes and turn over again. This is to prevent the surface of cake from sinking.