• 1/3 plateful of roast pork (cut into small pieces)
• 1/2 plateful of leek (cut into not more than 6cm lengths)
• 1/2 piece of carrot (sliced)
• 2 cloves garlic (chopped)
• About 50 to 100ml warm water
• 1 tablespoon of palm oil

• 2 teaspoons oyster sauce
• A couple of dashes of white pepper powder
• 1 tablespoon of chinese cooking wine

1. Heat oil in wok. Fry garlic for 15 seconds and add leeks and carrot. Stir fry briskly for about 15 seconds.
2. Add the roast pork and seasoning (except chinese cooking wine) followed by 50 ml water. Stir well and bring water / sauce to boil. Close lid and let it continue to cook. Check occasionally to ensure sauce does not dry out. Add more water gradually (not more than 50 ml at a time) and cook till leek is limp and soft enough to your liking.
3. Add chinese cooking wine and stir well prior to dishing out. This dish compliments steamed white rice well.

• 1 carrot, finely shredded
• 2 cups finely shredded cabbage
• 150ml sour cream
• 3 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp sugar
• 1/2 tsp salt or to taste
• A good dash of pepper

1. Mix sour cream, mayonnaise, lime juice, sugar, salt and pepper in a large mixing bowl. Stir until smooth.
2. Add the cabbage and carrot and toss until evenly coated. Serve immediately or refrigerate for later use.

• Approximately 10 - 15 pieces of ladies fingers (sliced across not more than 5mm thick)
• About 2 tablespoons of anchovies (rinsed quickly in water)
• 4 cloves shallots (sliced thinly)
• 2 cloves garlic (chopped finely)
• 1/2 cup of warm water
• 4 tablespoons palm oil

• Salt and sugar to taste

1. Heat up 2 tablespoons of oil in wok and fry shallots till golden brown. Remove fried shallots aside. Remove oil into a suitable container.
2. Wash wok and heat it up again with the other 2 tablespoons of oil. Fry anchovies till golden brown. Remove fried anchovies and set aside. Discard oil and wash wok.
3. Heat wok and return the 1st batch of oil used to fry the shallots into the wok. Add garlic and saute for 10 seconds. Add ladies fingers and seasoning and stir fry till desired softness. Sprinkle some warm water to keep it moist (you don’t have to use all the water above). Sprinkle anchovies and stir well prior to serving.
4. Garnish with fried shallots.

• 2 pieces yau mak (or to your desired amount, separate leaves and rinse well. Drain in colander to remove excess water)
• at least 5 cloves of garlic (chopped)
• 4 cloves of shallots (sliced thinly)
• 3 tablespoons of palm oil

• 1 1/2 tablespoons of oyster sauce

Directions :

1. Heat up oil in wok and fry shallots till golden brown. Remove fried shallots aside.
2. Add garlic into remaining oil and stir fry for about 10 seconds followed by yau mak. Give it two or three stirs and add oyster sauce. Stir till leaves are evenly coated with sauce. I like the leaves crunchy, so I do not usually stir fry them for more than 1 minute.
3. Sprinkle fried shallots prior to serving.

• 100 grammes sugar snap peas (about 20 pieces, remove tip and fibre which runs across the pod)
• 8 pieces of baby corn (sliced lengthwise to quarters)
• Carrots (sliced - amount to your desire)
• 5 pieces chinese dried mushrooms (pre-soaked till soft)
• 3 cloves garlic (chopped)
• 1 tablespoon cooking oil (palm oil preferred)
• 30 ml of water or more
• Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)

• 1 tablespoon oyster sauce
• salt to taste
• a couple of dashes of white pepper powder
• 2 teaspoons chinese cooking wine

1. Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown.
2. Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.
   Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook. Periodically check for drying out. After about 1 1/2 minutes or when gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again. Sugar snap peas are done when the pod is breaking and has turned darker green in colour. Add a little bit of corn starch is gravy is too runny for your liking.
3. Serve hot with white rice.

• 1 1/2 tbsp chilli paste
• 1/4 cup thin tamarind juice
• 2 tbsp sugar
• 2 tbsp MAGGI Oyster Sauce
• 1 tbsp hoisin sauce
• 1/2 tsp MAGGI Belacan Powder
• 1/2 tsp MAGGI Dark Soya Sauce
• 50g toasted peanuts, coarsely pound
• 1 tbsp toasted sesame

• 325ml soy milk
• 1 packet jelly powder
• 350ml fresh milk
• cendol, as required
• 275ml water
• 100g sugar
• 1 canned longan
• syrup as required

1. Pour water into a saucepan. Add sugar and jelly powder. Keep on stirring while dissolving the sugar and jellypowder over low heat.
2. Add the soy milk, fresh milk and cendol. Bring the mixture to boil, while continue to stir the mixture.
3. Pour the contents into a container and set aside to cool before placing it in the refrigeratorto chill.
4. When the soy milk pudding has set, remove from the refrigerator. Serve together with longan and syrup.

• 1 cup glutinous rice flour
• 2 tsp sugar
• 2 tbsp thick coconut milk
• 1 tbsp cooking oil
• 150 ml water
• 2 tbsp fragrant oil(oil fried with shallots)

• 1/2 cup of chopped toasted peanuts
• 1/4 cup of fine granulated sugar
• 1 tsp toasted sesame seeds

1. Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwable bowl and microwave on high for 1 minute. Stir well and cook on high for another minute. Stir well, it should be cooked but if you are having a lower wattage microwave you might have to cook another minute more.
2. Add in the 2 tbsp of fragrant oil(cooking oil straight from the bottle will do - only no fragrance)
3. Let the dough cool.
4. Add the peanut, sesame seeds and sugar mixture to the dough and using an oiled scissor, snip into smaller pieces and coat well with peanuts. (if not serving the whole portion, remove a small piece enough to eat, and put into the coating, then snip from there. Remove the coated dough for serving and leave the coating for the rest of the dough).