Ingredients :
- 4 pieces of eggs
- 5 oz sugar
- 21oz milk
- 0.25 oz matcha green tea powder
- 2.5 oz hot water
Directions :
- Mix the eggs and sugar well together until smooth consistency.
- In a bowl, mix the green tea powder and hot water, after that combine hot milk (100 degree Fahrenheit)
- Combine (A)and (B) and mix well, then strain it.
- Cups which are already added caramel sauce in the bottom, then put (C) and bake for 1 hour 20 minutes with the heat at 300 degrees Fahrenheit. After 1 hour or so, try to check the cups to see if they are stable.
- Cups must be in hot water layered pan so the pudding does not dry out.
Ingredients :
- 1 packet of Brown & Polson Chocolate Cake Mix
- 125gm butter
- 2 large eggs
- 50ml water
Decoration :
- Whipped cream
- Maraschino cherries
- Chocolate rice
- Dark pitted cherries
- Pitted cherries syrup
Directions :
- Cream butter fill fluffy, add in half cake mix, cream.
- Add in eggs one by one. Add in water and remaining cake mix and cream till a smooth paste.
- Pour into round glass greased casserole and bake 7-8 mins High elevated on an upturned bowl.
- After baking, cool completely, cut cake horizontally into 3 portions.
- Place one sponge on cake board, sprinkle with syrup, spread one layer whipped cream, top with dark pitted cherries. Do the same for second layer.
- Ice whole cake with whipped cream, pipe rosettes on top, place a maraschino cherry. Coat sides with chocolate rice.
Ingredients :
- 1 piece dried instant noodles
- Water to boil
Seasoning :
- 1 tablespoon tomato ketchup
- 2 teaspoons light soya sauce
- 2 teaspoons sesame oil
Directions :
- Place seasoning on a plate.
- Boil instant noodles in water for 3 minutes till cooked. Remove and drain and mix well with the seasoning. Serve immediately.
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- 2 cups wheat flour
- 1 cup water
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 tablespoon oil
- 5 trunks green onions
- 1/2 cup anchories
- turmeric powder (little bit)
- 1/2 onion (sliced)
- Oil (for cooking)
- Mix all ingredients together. If too waterly add more wheat flour or too thick add more water.
- Heat to cooking oil. Scrape up using a tablespoon and put into the hot oil bit by bit.
- Cook until yellowish in colour.
- Serve with chillies / tomato sauce.
Ingredients :
- 1 1/4 cups flour sift
- 1/2-teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup shortening
- 1/2-cup peanut butter
- 1/2 cup granulated sugar
- 1/2-cup light brown sugar
- 1/2-teaspoon vanilla
- 1 egg
Directions :
- Sift flour, salt and baking powder set aside. Cream shortening, peanut butter and sugars beat in vanilla and egg.
- Stir in flour mixture, blending well.
- Shape into 3/4-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork, flour fork periodically.
- Bake at 375° for about 10 to 12 minutes.
- 1/3 bowl of long beans (cut just like in the picture above)
- 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
- 1/3 bowl of prawns (shelled and cut into small pieces)
- A handful of toasted cashewnuts
- 3 cloves garlic (finely chopped)
- Warm water
- 1 tablespoon of palm oil
- A sprinkle of salt
- A dash of white pepper powder
- Heat oil in wok and saute garlic together with prawns till prawns begin to turn colour. Add chai poh and continue to stir fry very quickly for about 15 seconds.
- Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
- Dish out and sprinkle cashew nuts over the dish prior to serving. (I took the picture above before cashew nuts were sprinkled.
Ingredients :
- 300g yam, diced
- 300g sweet potatoes (choose the yellow and orange variety), diced
- 75g black-eyed beans, soaked for 2–3 hours
- 75g pearl sago
- A few drops pink colouring
- 450g grated coconut
- 1.2 litres water
- 1/2 tsp salt
Syrup :
- 125g sugar
- 3–4 pandan leaves, shredded and knotted
- 1 cup water
Directions :
- Steam sweet potatoes and yam separately for 10–15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.
- Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.
- Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.
- Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5–6 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold.
Ingredients :
- 1/3 bowl of long beans (cut just like in the picture above)
- 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
- 1/3 bowl of sliced fishcake or shelled prawns (cut into small pieces)
- A handful of toasted peanuts
- 3 cloves garlic (finely chopped)
- Warm water
- 1 tablespoon of palm oil
Seasoning :
- A sprinkle of salt
- A dash of white pepper powder
Directions :
- Heat oil in wok and saute garlic together with fishcakes / prawns till they begin to turn colour / brownish. Add chai poh and continue to stir fry very quickly for about 15 seconds.
- Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
- Dish out and sprinkle peanuts over the dish prior to serving.
