Increase heat to high and add four-angled beans and stir fry for about 2 minutes. Whilst stir frying, add sugar and a sprinkle of water to keep moist.

Heat 1 tablespoon of oil in wok on medium heat. Lightly stir fry the garlic till it begins to brown. Add french beans and stir fry at medium high heat for 1 - 2 minutes. If garlic is browning fast, reduce heat. Sprinkle seasoning to taste.

Make a well in the wok (i.e. move the french beans from the center of the wok), increase to high heat and add 1 tablespoon of oil. Break egg into the oil and let it fry till semi-solid. Mix and stir french beans into the semi-solid egg and fry for 30 seconds or so.

Put glutinous rice flour in a basin. Make a well in the centre, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.

Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.

Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.

In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.

Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.

Mix evenly instant jelly and sugar, add in water to boil. (將水晶果凍粉加糖拌勻，加入水煮至滾)

Add in pineapple juice and cube, lastly pour into mould. (加入黃梨汁和黃梨丁，倒入模型即可)

Combine the hot water and sugar in a bowl and stir until the sugar dissolves. Add the ice cubes and stir until the ice melts. Add the whipping cream, milk and coconut milk. Mix well and add the pureed mango and sago. Mix again and add in the mango cubes. Chill until ready to serve.

Boil all the ingredients over low heat. When the soup has boiled, transfer it to a slow cooker and cook for four hours.