• 1 package lemon cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 1 tub lemon ready-to-spread frosting

1. Heat oven to 350º. Grease cookie sheet. Mix cake mix , eggs and oil in large bowl by hand until dough forms.
2. Drop dough by teaspoonfuls onto baking sheet. Bake 8-10 minutes or until set.
3. Remove from cookie sheet to wire rack. Cool completely then frost with lemon frosting.

Seasoning :

• Salt to taste
• 2 teaspoons chinese cooking wine

Directions :

1. Heat oil in wok and saute ginger and garlic till aromatic. Add crabs and stir fry for 1 minute on high heat. Add water, stir well and cover lid, stirring occasionally.
2. Cook until crabs turn bright red in colour and flesh turn white. Stir in spring onions, salt to taste and cooking wine prior to serving.

• 火龙果1只
• 弥猴桃2只
• 芒果1只
• 柠檬汁适量

1. 火龙果对切开，用球器挖出果球，弥猴桃和芒果去皮后切丁。
2. 把以上果球/粒加柠檬汁，拌勺糖和一点点盐拌匀即可。

• 1/3 cup honey
• 3 large eggs
• pinch of salt
• 300ml whipping cream

Directions :

1. Place honey in a small saucepan, bring to boil, approximately two minutes. Whisk eggs and salt in an electric mixer until light and fluffy.
2. Gradually add hot honey, beating at the same time. While cream in a chilled bowl until soft peaks form. Fold into egg mixture.
3. Pour into cold freezer trays or a 15cm by 23cm (2-litre) pre-chilled ice-cream plastic container.

• 170 gms rice flour (粘米粉 170克)
• 170 gms tapioca flour (木薯粉 170克)
• 240 gms sugar (糖 240克)

• 1000 ml water (水 1000毫升)
• 200 ml coconut milk / 1 coconut (椰漿 200毫升/1粒椰子）
• 1 teaspoon rose essence (玫瑰香精 1茶匙)
• 1 teaspoon pink coloring (粉紅色素 1茶匙)

1. Pours ingredients (A) into bowl to mix evenly, slowly adds in water and coconut milk stir to sugar dissolute, adds in few drops rose essence, divides average into 9 bowls, 4 of the bowls adds in pink coloring. (將材料Ａ倒入碗中拌均勻，慢慢加入水和椰漿攪拌至糖溶解，加入幾滴玫瑰香精，平均將米漿分為9碗，4碗加入粉紅色素。)
2. Apply a thin layer of oil to steam pan and put to steams till hot, pour in a layer pink mixture and put to steam for 5 minutes using medium heat, then add in 1 bowl of white mixture and continue to steam for another 5 minutes. Repeat the same process till all 8 bowls of mixture is done, steam for another 15 minutes, take out for cooling then cut into pieces. Ready to serve. (蒸盤抹油，蒸熱，倒入一層粉紅色米漿，加蓋以中火蒸5分鐘至熟，再倒入一碗白色米漿，繼續蒸5分鐘。重複同樣的步驟至完成第8碗米漿，再蒸15分鐘即可，冷卻后即可切塊。)

• 4 bowls cooked rice
• 2 boiled lotus leave

• 150 gm meat
• 150 gm prawns
• 50 gm dried shrimp
• 5 cooked mushroom diced
• 2 sausages

• 2 tsp abalone sauce
• 2 tsp soya sauce
• 1 tsp chicken powder
• Pepper to taste

1. Heat 2 tsp oil in wok, stir fry (B) until cooked, add in rice and stir fry until fragrant.
2. Put rice on lotus leaves wrap up and tie up with string.
3. Put into steamer and steam fro 15 minutes.

• 500 gms dried beehoon (thin rice vermicelli)
• 1 small head of cabbage, about 700 gms
• 400 gms mung bean sprouts
• 8 dried shiitake mushrooms
• 2 carrots
• 8 shallots, sliced thinly horizontally
• 5 cloves of garlic, chopped finely
• 1 rice bowl of oil (about 2/3 cup)water
• light soy sauce
• oyster sauce
• ABC sweet soy sauce (kecap manis)
• dash of pepper, optional

• omelette strips
• chopped coriander
• sliced red chillies

1. Rehydrate the dried beehoon according to instructions on the package. Drain and set aside.
2. Soak the dried mushrooms in water till soft. Squeeze out excess water, then slice thinly. Cut the cabbage into wide strips, and cut the carrots into thin sticks.
3. In a large wok (preferably non-stick), heat the oil and fry the sliced shallots. Stir constantly so that the shallot rings will brown evenly. Take care not to let them burn. Once they turn golden brown, remove from the wok and drain on kitchen paper. Remove the shallot oil from the wok and reserve for cooking the rest of the ingredients.
4. Using the same wok (it's already oiled and heated from frying the shallots), saute the carrot sticks, seasoning with a little salt. When the carrot is soft, remove from the wok.
5. Add some shallot oil, fry half of the chopped garlic until fragrant (but not browned), then add the bean sprouts. Lightly season with salt and stir-fry till the bean sprouts are half-cooked. Remove from wok.
6. Next, add enough oil to stir-fry the mushrooms and cabbage. Saute the remaining garlic, then add the mushrooms and cabbage to stir-fry. Season with salt and a little oyster sauce, then cover the vegetables with water to cook till soft. Remove the vegetables from the wok, draining as much liquid as possible and leaving them in the wok.
7. This is where you have to do some experimenting to gauge how much or how little liquid you need for the beehoon. To this liquid, add ABC sweet soy sauce, light soy sauce, oyster sauce, shallot oil, and pepper. You can adjust the proportions depending on your taste preference. I prefer mine slightly on the sweet side, so I use about 3 parts ABC sauce, 1 part light soy sauce, 1 part oyster sauce, and a few drops of shallot oil. If it's not salty enough, you can always add more light soy sauce later.
8. Let the mixture come to a boil, then add the beehoon. Let it soak up the gravy, stir-frying with a spatula in one hand and a pair of chopsticks in the other. When the liquid has evaporated, add the cooked ingredients and fried shallots (if you like, reserve some for the garnish), then stir-fry to mix evenly.
9. Garnish the fried beehoon and serve.

• 1 cup white sugar
• 1 tablespoon lemon juice
• 3 cups pureed mango
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoon cornstarch
• 1 cup evaporated milk
• 6 eggs, beaten
• 1 pinch salt

• 150 gm rice flour (粘米粉 150克)
• 50 gm mung bean flour (綠豆汀粉 50克)
• 240 gm sugar (糖 240克)
• 900 litre pandan water (班蘭水 900克)
• 1/2 teaspoon alkaline water (鹼水 半茶匙)

• 800 litre coconut milk (椰漿 800克)
• 100 gm rice flour (粘米粉 100克)
• 100 gm tapioca flour (木薯粉 100克)
• 1 teaspoon salt (鹽 1茶匙)

1. The bottom layer, mix all the ingredients evenly. Boil till thick then pour into steam pan that had already apply with oil. Steam for 30 minutes. (下層，將所有下層的材料混合拌勻。用小火煮至濃稠，倒入抹過油的蒸盤，以中火蒸30分鐘即可)
2. The top layer, mix all the ingredients evenly. Boil till thick then pour on the surface of batter then steam for 15 minutes. (上層，將所有上層的材料拌勻，用小火煮至稍微濃稠，將麵糊倒在蒸好的底層表面，再以中火蒸15鐘即可)