)
Ingredients :
- 200g ghee (minyak sapi)
- 200g castor sugar
- A pinch of salt
- 1 teaspoon of soda bicarbonate
- 350g flour (sifted)
- Cherry for topping decoration
Directions :
- With a wooden spatula, mix together ghee and sugar until creamy, add in the salt and mix again.
- Add in the flour bit by bit until you get a soft and not sticking.
- Roll the mixture approximately 1cm thick and cut the with a cookies cutter. If you don't have cookies cutter you can just cut the the dough into small even cubes.
- Decorate the topping with cherry.
- Place the cookies on a greased pan, and bake in the oven at 170'C for about 15 minutes.
- Once the cookies are cooked, place it on a rack to let it cool before removing it into an air tight container.
Ingredients :
Chocolate Layer :
Chocolate Layer :
- 7 gms agar agar powder
- 1 3/4 cups water
- 1/3 cup sugar
- 3/4 cup milo
Milk Layer :
- 8gms agar agar strands
- 1 1/2 cups water
- 1/2 cup sugar
- 1 cup evaporated milk
Directions :
To prepare chocolate layer :
To prepare chocolate layer :
- Cook agar agar in water till dissolved.
- Add sugar and milo, stir well to dissolve sugar, strain.
- Spoon mixture into a 20×20cm square pan or any desired jelly mould.
- Allow to set, then lightly scratch surface with fork.
To prepare milk layer :
- Cook agar agar in water until dissolved.
- Add sugar and stir well until dissolved, strain.
- Stir in full cream evaporated milk and essence.
- Carefully spoon milk layer over chocolate.
- Chill until set.
Ingredients :
- 1 x 13g packet agar agar powder
- 200g sugar
- 60 ml thick coconut milk
- 875 ml water
- 2 egg yolks
- a pinch of salt
- 1 tsp pandan paste or juice of 5 or 6 pandan leaves
- 1/2 tsp green colouring
Directions :
- Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
- Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.
- When agar agar has set, chill in the fridge before cutting into serving pieces.
Ingredients :
- 25 gms jelly
- 600 ml water
- 3 tablespoons castard flour
- 125 ml milk
- 250 ml santan
- 240 gms sugar
- 1 egg
- Pandan flavour coloring
- Strawberry flavour coloring
- 240 gms nescafe
Directions :
- Boil jelly and sugar with water till dissolve.
- Add in castard flour and milk. Then add in santan and egg too. Mix evenly.
- Divide into 3 bowls. Add in nescaffee, strawberry and pandan flavour into each bowl. Then slowly pour each bowl into a tray for cooling. Ready to serve.
Ingredients :
- 3 big stalks of Shanghai Siew Pak Choy(cut and wash
- 3 tbsp of garlic oil (how to make a bowl of garlic oil)
- 3 tbsp of oyster sauce
Directions :
- Arrange washed vegetables on a microwavable dish, the leaves in the center and the stalks around the sides of dish. Pour in garlic oil
- Microwave on high covered with splatter or cling wrap (leave a vent) for 3 1/2 mins for crunchy vegetables and if you like softer vegetables, microwave another 1/2 min.
- Add oyster sauce before serving.
To make garlic oil :
- In a microwavable bowl, put in 1/4 cup of chopped/minced garlic and 1/2 cup of cooking oil.
- Microwave on high for 1 minute at a time, stir every minute and continue to microwave until garlic is slightly brown. The garlic will continue to brown. (This process should not be more than 3 minutes if you are having a microwave with 1000 - 1300 watts. Do no leave to answer the phone or door, watch the color of the garlic and open door of microwave if you find that they are slightly brown.)
Ingredients :
- 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
- 30 grammes of dried prawns (pre-soaked)
- 4 cloves garlic (chopped)
- 2 red or bird’s eye chilli (remove seeds and chopped)
- 1/2 cup warm water
- Palm Oil (for pan frying and stir-frying)
Seasoning :
- 3 teaspoons sugar or more
- 2 pinches of salt
- 3/4 tablespoon of dark soya sauce
Directions :
- Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
- Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds. Add garlic and chilli and continue to fry till aromatic. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
- Dish up and serve.
Ingredients : - 1 tbsp corn oil
- 1 tbsp butter
- 40–50g corn kernels
- 1 tbsp honey
- ¼ tsp salt
- Heat a heavy based pan over a medium heat. Once it starts to heat up, add oil and butter, and put in the corn kernels. Spread it around the base of the pan, then cover pan with a lid.
- Wait for the popping to stop but shake the pan occasionally to make sure that the corns pop up in the oil and butter.Remove the pan from the heat.
- Add the salt and stir around. Then pour in the honey. Stir well and mix thoroughly until all the popcorn is well coated with honey.
Ingredients :
- 2 cups water
- 1 cup Splenda low-calorie sweetener
- 1 teaspoon ground ginger
- 1 1/2 teaspoons grated lemon peel
- 6 green tea bags
- 4 teaspoons fresh lemon juice
Directions :
- Add water, Splenda, ground ginger, and lemon peel to medium saucepan and bring to boil over medium heat. Reduce heat to where it sustains a gentle boil and cook for about 7-8 minutes. Remove from heat and add the green tea bags. Steep this tea mixture for 10 minutes, stirring or dunking the bags often.
- Remove tea bags and stir lemon juice into the tea liquid. Cover and refrigerator for up to 1 to 2 weeks.
- To make a cup of iced tea, pour 1/4 cup of the concentrated tea mixture into a tall glass and stir in 3/4 cup of sparkling or seltzer water or club soda. Add ice cubes and enjoy!
