Ingredients :
- 10 slices bread/french baguatte (土司麵包/法國麵包 10片)
- 100 gm butter (牛油 100克)
- 25 gm garlic (蒜茸 25克)
- Little bit parsley (歐芹 少許)
Directions :
- Add the garlic the butter and the parsley evenly and spreads on the bread surface (將牛油加蒜茸和歐芹拌勻，塗在麵包表面)
- Use 180℃ roasts for 10 minutes (以180℃烤10分鐘即可)
Samy Vellu was visiting India when he fell and broke his jaw. He was unable to speak. Being the great leader that he is, he continued his grand tour.
On the last week of his visit, although unable to speak, Samy insisted on sending a message home to his Cabinet colleagues. Samy caught a chicken and showed it to the camera. Next he took a goat, and showed it to the camera. Finally he took a bag and displayed it in front of the camera.
Dr Ling was the first to see the video clip. He said, "Samy is telling us that India has insufficient food because he showed us a chicken and a goat and he wants Malaysia to donate bags of rice."
Mahathir watched silently then said, "No lah....what Samy is trying to say is HE IS COMING BACK.
The whole Cabine t was puzzled and look to the old man for an explanation. Mahathir reasoned, "AYAM KAMBING BAG." ("I am coming back" in Indian accent).
On the last week of his visit, although unable to speak, Samy insisted on sending a message home to his Cabinet colleagues. Samy caught a chicken and showed it to the camera. Next he took a goat, and showed it to the camera. Finally he took a bag and displayed it in front of the camera.
Dr Ling was the first to see the video clip. He said, "Samy is telling us that India has insufficient food because he showed us a chicken and a goat and he wants Malaysia to donate bags of rice."
Mahathir watched silently then said, "No lah....what Samy is trying to say is HE IS COMING BACK.
The whole Cabine t was puzzled and look to the old man for an explanation. Mahathir reasoned, "AYAM KAMBING BAG." ("I am coming back" in Indian accent).
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Ingredients :
- 5pcs tofu
- 1cm sengkuang (yambean)
- 1cm cucumber
- 200gm taugeh
Sauce :
- Blend 10 red chilies with 5 shallots
- 2 cloves garlic
- 1 tsp sugar
- a pinch of salt
- 1 tbsp vinegar
- Chill before serving
Directions :
- Fry the tofu and cut diagonally into half. Then make an incision in the centre to form a pocket.
- Shred fine the sengkuang and cucumber. Blanch the taugeh.
- Fill tofu pockets with the shredded vegetables and serve with chilli sauce.
Ingredients :- 2 egg yolks
- 2-4 tbsp sugar
- 200ml heavy cream
- 1-2 tbsp matcha green tea powder
- 2 tbsp hot water
- 50ml water
- Lightly whisk egg yolks in a pan.
- Add water and sugar in the pan and mix well.
- Put the pan on low heat and heat the mixture, stirring constantly.
- When the mixture is thicken, remove from the heat.
- Mix hot water and matcha green tea powder together.
- Add the green tea in the egg mixture and mix well, cooling in ice water.
- Add (80% completely) whipped heavy cream in the mixture and mix well.
- Freeze the mixture. ( Every 1-2 hours, whisk the mixture. - a few times)
阿忠在房間打了電話問飯店櫃台：“你能告訴我台北和紐約的時差嗎？”
總機：“JUST A MINUTE……”
阿忠回了一句：”THANK YOU”，然后掛斷了電話。心想：原來只差一分鐘。
Ingredients :
- 100g ikan bilis , soaked and washed
- 3 tbsp oil
- 1 Bombay onion, sliced
- 2 tbsp chilli paste
Pound :
- 5 shallots
- 2 cloves garlic
- 1 stalk lemon grass, thinly sliced
- 1/2 tsp belacan granules
Seasoning :
- 1/2 tsp ikan bilis granules
- 1 tsp sugar or to taste
- 2 tbsp lime juice
- 2 tbsp water
Directions :
- Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well.
- Mix in lime juice, water and seasoning ingredients. Mix well.
Ingredients :
- 10 gm pow sum soe (hair of ginseng roots), rinsed
- A handful dried chrysanthemum flowers (koh fah)
- 4 green apples, skinned and cubed
- 150 gm honeycomb rock sugar
- 1.5 litres water
Directions :
- Bring water to a boil and steep the chrysanthemum flowers for 15 minutes. Use a slotted spoon to remove the flowers.
- Strain the chrysanthemum flower water into an electric crock-pot. Add the ginseng roots and sugar and cook on low for 2 hours.
- Add the apples and continue to cook on high for 30 minutes.
- Serve hot or cold.
Ingredients :
- 100gm butter
- 90gm cream cheese
- 125gm castor sugar
- 3/4tsp vanilla essence
- 1 egg yolk
- 250gm red rose flour
- 1tsp baking powder
- 50gm cornflakes
Directions :
- Preheat oven at 170C
- Beat butter and sugar until white, add in cream cheese and continue beat until creamy. Add in egg yolk and continue beating till light.
- Finely ground cornflakes, combine with sifted flour and baking powder.
- Fold in flour and mix well.
- Roll in to a small ball, flatten in slightly and placed on a greased baking tray.
- Bake cookies for 20 minutes or until golden brown.
- Leave to cool on wire tray, then stored in an airtight container. Makes 70pcs.
