• 2-3 oz dried longan
• 6 cups water
• 6 dried red dates
• 12 ginkgo nuts
• 5 pieces snow fungus (soaked until soft)
• Sugar to taste

1. Bring water to boil. Add the dried longan, red dates, ginkgo nuts, and snow fungus. Boil in low heat for 30-45 minutes or until the water turns brown in color. Add sugar to taste.
2. Serve warm or cold with ice cubes.

• 300 grammes kangkong (washed, roots removed and plucked)
• 5 cloves garlic (chopped)
• 30 grammes dried prawns (soaked for 5 minutes in 200 grammes water)
• 1 1/2 tablespoons palm oil

• 1 teaspoon fish sauce
• salt to taste
• a pinch of msg (optional)

1. Heat oil in wok. Add pre-soaked dried prawns (without water) and stir fry for 15 to 30 seconds. Add garlic and continue stir frying till garlic beginning to brown.
2. Add kangkong and stir well. Add seasoning and sprinkle a little water (previously used to soak dried prawns) every now and then to keep the dish moist. Dish up when leaves have completely and evenly turned darker colour.
3. Serve hot.

• 150 grammes of soya bean sprouts (remove tail / root)
• 30 to 50 grammes of ikan bilis (medium sized, remove head and split half to remove bones)
• 3 cloves garlic (chopped finely)
• Some warm water
• 3 tablespoons oil (palm or peanut oil)

• 2 teaspoons light soya sauce
• salt to taste
• a couple of dashes of white pepper powder
• a pinch of msg (optional)

1. Rinse ikan bilis and drain dry.
2. Heat oil in wok and fry ikan bilis till golden brown. Remove and set aside.
3. Clean the wok, heat up 1 tablespoon of oil and add garlic. Stir fry for about 5 seconds on high heat, add soya bean sprouts and stir fry briskly. Add seasoning and sprinkle some water to keep moist. Do not pour water as this would make the dish soggy. The sprinkling of water will create steam which would hasten the cooking process.
4. Stir fry for about 2 to 3 minutes (or until the soya bean sprouts are soft to your liking). Just before dishing up, return ikan bilis to wok and stir well.

• 300 grammes pea-sprouts (rinse with water to remove dirt prior to cooking)
• 5 to 8 cloves garlic (chopped finely)
• 2 tablespoons cooking oil (preferably palm oil)

• 1 1/2 teaspoons oyster sauce
• Salt to taste
• A dash of white pepper powder

1. Heat wok till wok starts to smoke.
2. Add oil followed by garlic. Give the garlic a few quick stir and add the pea-sprouts.
3. Continue to stir-fry briskly whilst adding seasoning. Cook until pea-sprouts begin to wilt to your desired softness or reduced by 1/2 in bulk. Add one or two tablespoons of warm water if you prefer some gravy.

• About 500 grammes of paku miding (pluck tips only discard the rest)
• About 20 to 40 grammes of belacan
• 5 cloves garlic
• 5 cloves shallots
• About 30 grammes of dried prawns (pre-soaked for 15 minutes)
• 5 red chillies (remove seed if you prefer it less spicy)
• 3 tablespoons warm water
• 2 to 3 tablespoons cooking oil (palm oil preferred)

1. Pound or blend belacan, garlic, shallots, dried prawns and red chillies.
2. Heat 2 tablespoons oil in wok and saute belacan mix till aromatic (approximately 1 minute). Add another tablespoon of oil if belacan mix too dry or begin to burn.
3. Add miding to belacan mix and stir-fry briskly. Add water and continue stir frying till water almost dried up (but miding is moist).
4. Dish up and serve with steamed white rice.

• A big handful of dried snow fungus, washed and soaked in water to soften
• Barley seeds
• Red dates
• Dried longan
• Rock sugar
• Pandan leaves

1. Clean and soak the dried snow fungus in some water. Don’t use too much as it expands into quite a bit! Once it’s soft, cut it up into small bite-sized pieces.
2. Put the barley seeds and pandan leaves to boil in about 1 medium sized pot of water. Skim the foam that collects at the top of the pot.
3. Throw in a handful of red dates for sweetness and taste.
4. Once it has boiled, turn the flame down to simmer and watch the barley seeds to make sure they don’t expand till they “explode”.
5. Add your rock sugar to taste.
6. When the barley seeds are cooked, add in your snow fungus and simmer just for a short while then turn off the flame.
7. Add your dried longan and stir it through.
8. And it’s ready to serve.

• 10 to 15 pieces ladies fingers (wash and slice off the upper stalk end)
• 4 cloves garlic (chopped finely)
• 3 tablespoons palm / peanut oil

• 1 tablespoon warm water
• 2 tablespoons light soya sauce
• 2 teaspoons oyster sauce
• a couple of dashes of white pepper powder

1. Fry chopped garlic in oil till golden brown. Remove garlic and set aside.
2. Mix 1 tablespoon of the oil (previously used to fry the garlic) with the rest of the sauce ingredients in a suitable bowl.
3. Place ladies fingers in steamer and steam for 3 minutes. Remove from steamer and place on a serving plate.
4. Pour sauce over the steamed ladies fingers and garnish with fried garlic. Serve hot.

Marinade:

• 1/4 tsp salt
• 1/4 tsp sugar
• 1/2 tsp light soy sauce

Directions :

1. Marinate chicken and set aside. Put rice and water in a double boiler.
2. Steam for about 30 minutes until porridge is cooked. Stir in chicken and spinach, and continue to steam for the next 30 minutes until chicken is tender.
3. Remove porridge from the double-boiler. Leave aside.
4. Puree the porridge in a liquidiser, scoop out and feed your toddler right away.

• 1 packet agar-agar
• 1 cup water
• 4 cups cendul
• 1 cup sugar
• 3/4 cup brown sugar (gula melaka)
• 4 eggs
• 3 cups santan

1. Boil agar-agar together with 1 cup water and 1 cup sugar.
2. Melt 3/4 cup brown sugar (gula melaka) with little bit water, then add into 3 cups santan.
3. Bet the 4 eggs then add into the santan and mixed well.
4. Combined santan with agar-agar and put to boil then pour into small cute cup and let it cold.

• 糯米--500克
• 粘米粉--250克
• 薯粉--約50克
• 糖--300克
• 椰漿--200毫升
• 水--（放入蒸鍋後，稍微蓋過糯米）適量
• 班蘭汁--900毫升
• 鹽--少許

1. 首先，把糯米、鹽及100毫升的班蘭汁攪勻，再放入鍋內蒸30分鐘，至有關材料成為糯米飯團。
2. 然後，把糯米飯團平鋪在容器內，作為糯米青糕的低層。
3. 接下來，把剩餘的材料混合煮濃，再倒入容器內和之前的糯米飯團一起蒸約35分鐘就可以了。把蒸好的糯米青糕攤涼，即可切塊享用。）