• 300g medium-sized prawns, shelled
• 200g petai seeds, skinned
• 3-4 tbsp oil

• 5 dried chillies, soaked
• 2 fresh red chillies, seeded
• 4 shallots
• 2 cloves garlic
• 2 candlenuts
• 1/4 tsp belacan granules
• 2 big limes, squeezed for juice

• 1/2 tbsp sugar or to taste
• 1/2 tsp salt or to taste
• 1/4 tsp chicken stock granules

1. Heat oil in a wok, saute ground ingredients and belacan until aromatic. Put in prawns and cook for three to four minutes.
2. Add lime juice and seasoning. Stir well to mix.
3. Add petai seeds and stir-fry well.

• 1.5kg half-ripe papaya, peeled pinch slaked lime paste (kapur)
• Enough water to cover papaya

• 2 cups sugar
• 100g rock sugar
• 5 cups water

1. Cut the papaya into 1.5x2.5cm slices and carve into decorative shapes, if desired.
2. Dilute the slaked lime in the water and soak the papaya in this solution overnight, to give the papaya a crisp bite. Rinse the papaya thoroughly in water, two or three times and drain.
3. Bring a pot of water to the boil and cook the papaya for 5-10 minutes. Remove and drain for half an hour.
4. Boil together the syrup ingredients. Cool until lukewarm.
5. Arrange papaya in a glass jar, pour in the cooled syrup and cover. The syrup must cover the papaya completely. Allow to soak in the syrup for a minimum of 5 days. Serve as a dessert.

1. To maintain the freshness of the halwa, drain the syrup every two days. Reheat the syrup to boiling point and cool until lukewarm before returning it to the jar. This repeated process of reheating thickens the syrup so the halwa is extremely sweet.
2. Be very prudent with the slaked lime as only a tiny amount is required – the solution should taste only slightly bitter.

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/4 cups 2% low-fat milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

1. Combine first 3 ingredients in a saucepan.
2. Combine milk and egg in a bowl.
3. Gradually add milk mixture to sugar mixture, stirring constantly.
4. Cook over medium heat until thick and bubbly, stirring constantly. Cook for one additional minute after bubbling starts, stirring constantly.
5. Remove pan from heat; stir in vanilla.
6. Serve warm, or place plastic wrap on surface; cool to room temperature.
7. Chill thoroughly.

• 1.5 litres water
• 300g lotus root, washed and skin scraped off
• 1/2 lohan guo (Buddha’s fruit)
• 15 seeded dried Chinese red dates
• 5 honey dates (mat choe)
• 100g rock sugar

1. Slice lotus roots into thin slices. Bring water to a boil in a medium-sized pot. Add lotus roots, lohan guo, red dates, honey dates and rock sugar.
2. When it begins to boil, reduce heat to medium-low and cook for 30–35 minutes. Serve hot or cold.

• 4 Egg whites
• 6 Egg yolks
• 200gm Sugar
• 3gm Salt
• 10gm SP Emulsifier

• 130gm Superfine flour

(C)

• 30ml Milk
• 1tsp Vanilla Essence

• 30ml Melted Butter or Cooking oil /Corn Oil

1. Pour ingredients (A) into mixing bowl and double boil till 40-42C.
2. Whip ingredients (A) till light and fluffy.
3. Fold in ingredients (B) gradually.
4. Add ingredients (C) slowly and mix well.
5. Mix ingredients (D) till well blended, pour into a mould and bake at 180C for 35 minutes.
6. Once baked, invert cake onto wire rack for 5 minutes and turn over again. This is to prevent the surface of cake from sinking.

• 2 carrots (peeled, cut into small chunks)
• 2 oranges (peeled,deseeded)
• 300ml water
• 2 tbsps honey

1. Place the carrots and oranges into a blender. Add water to blend until smooth. Strain the juice to remove the vegetable and fruit residue. Pour the juice into a glass.
2. Add honey to enhance flavour, and serve.

• 300 grammes of pork ribs
• 2 tablespoons of taucheo (fermented soya beans sold in bottles)
• 2 teaspoons of sugar
• 2 salted plums (sold in bottles. Remove excess water)
• 4 bulbs garlic (chopped or minced)
• 1 teaspoon cooking oil (preferably palm oil)

1. To prepare marinade, heat oil in pan / wok and stir fry garlic with taucheo for 1 1/2 minutes on medium heat. Add sugar. Remove and let cool.
2. Add the salted plums to the marinade and marinate the pork ribs evenly for at least 30 minutes.
3. Steam the pork ribs for at least 30 minutes and serve.

• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.

• 200g rice flour
• 1 Tbsp tapioca flour
• 1 Tbsp green bean flour (lok tau fun)
• 150ml water
• 100ml thick coconut milk
• 1/8 tsp rose pink colouring

• 150ml water
• 125g castor sugar
• ½ tsp salt
• 2 screwpine leaves, knotted

• 60g red beans, soaked for several hours
• 100g rice flour
• 1 Tbsp tapioca flour
• 100ml water
• 50ml thick coconut milk

• 100g castor sugar
• 100ml water
• 1 tsp salt
• 2 screwpine leaves, knotted

1. Combine rice flour, tapioca flour, green bean flour, water and thick coconut milk in a mixing bowl. Strain the batter to remove any lumps. Add colouring to mixture.
2. Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a boil and heat until sugar dissolves. Strain the syrup into the batter to mix. Add 2 tablespoons of cooked red beans to the batter. Cook the batter over low heat for 1 minute.

1. Pressure-cook the red beans until soft. Drain the beans and set aside.
2. Combine rice flour, tapioca flour, water and thick coconut milk in a mixing bowl.
3. Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a simmering boil and heat ingredients until sugar dissolves. Strain the syrup into the batter. Add remaining beans to mix. Cook the batter over a low heat for 1–2 minutes.
4. Lightly grease a 22cm square cake tin. Warm the tin in the steamer for 1–2 minutes. Pour in two-thirds of the pink batter and steam over medium-high heat for 8–10 minutes. After the batter has set, add the red bean batter. Steam for 10-15 minutes. Add remaining pink batter and continue to steam for 30–40 minutes over medium-low heat until the kuih is firm. Remove and leave to cool completely before cutting into slices.

• 300g black glutinous rice
• 5 litres water
• 100g castor sugar
• 100g palm sugar
• 75g dried longans, rinsed
• 2–3 pandan leaves, knotted

• 2 tbsp corn flour
• 3 tbsp water
• thick milk from 1 coconut
• 1/2 tsp salt

1. Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3. Add thickening to the glutinous rice and bring to a boil, then remove from heat.
4. To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.