• 200g glutinous rice flour
• 50g rice flour
• 150-160ml boiling hot water
• 130g steamed and mashed orange coloured sweet potatoes

• 175g glutinous rice flour
• 25g rice flour
• 170ml or just enough boiling hot water
• 90g steamed and mashed purple coloured sweet potatoes

• 900ml water
• 225g sugar
• 4 screwpine leaves, shredded and knotted
• 3 tbsp sago, soaked
• 300ml thick coconut milk
• ¾-1 tsp salt

1. Put glutinous rice flour and rice flour in a mixing bowl. Pour in boiling hot water and add mashed sweet potato to mix. Knead into a smooth dough. Pinch off small portions and roll into balls.
2. Combine ingredients (A) together in another mixing bowl and knead to a smooth dough. Roll small portions of dough into balls.
3. Cook all the balls of dough in a pot of boiling water until they float. Remove and soak in cold water for 5-10 minutes.
4. Bring water, sugar and screwpine leaves to a boil. Add sago and cook until transparent. Add coconut milk and salt. Once it comes to a boil put in all the dumplings. Dish out and serve immediately.

• 4 tbsps cashew nuts, roasted
• 2 chicken thighs, deboned and the meat cut into 5cm pieces
• 3 tbsps oil
• 1½ tbsp Lee Kum Kee chilli bean sauce
• 6 dried chillies, soaked, seeded and cut into two or three pieces
• 2 tbsps Lee Kum Kee Sichuan chilli paste
• 3 cloves garlic, minced
• 5 thin slices of young ginger
• White part of two spring onions
• 1 tsp sugar
• 1 tsp rice vinegar
• 1 Tbsp water

1. Heat oil in the wok. Fry the dried chillies. Dish out and drain.
2. Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.
3. Put in the chicken, stir for two minutes, then add rice vinegar, add sugar. Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt
4. Dish out and sprinkle the cashew nuts on top before serving.

• 800g potatoes, washed
• 40g butter
• 140ml hot milk
• Salt to taste
• A dash of pepper

Gravy :

• 30g plain flour
• 30g butter
• 320ml beef stock
• Salt and pepper to taste
• 1 tsp prepared mustard

1. Place potatoes in a pan with enough cold water to cover them. Add 1/4 tsp salt. Bring to a boil, then simmer for 25–30 minutes or until potatoes are tender. Drain the potatoes and put aside to cool slightly.
2. Peel the potatoes and put them back into the pan. Add butter. Mash the potatoes over low heat until a smooth texture is achieved. Add the hot milk slowly and beat vigorously with a wooden spoon until it turns creamy. Add salt and pepper to taste.
3. Serve with the gravy or sauce for extra taste.
4. To prepare the gravy or sauce, heat butter in a non-stick saucepan then stir in flour. Make a roux or allow the paste to brown a little over very low heat, stirring all the time. Do not allow it to burn.
5. Blend in the stock gradually and allow to cook until it has a thick consistency.
6. Season to taste with salt, pepper and mustard.