• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1/2 cup butter or margarine -- softened
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 cups quick-cooking or old-fashioned oats
• 1 cup all-purpose flour
• 2/3 cup raisins

1. Heat oven to 375º.
2. Mix all ingredients except the flour, oats and raisins by hand in a large bowl.
3. When well mixed, stir in raisins, flour and oats.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
5. Bake 9 to 11 minutes or until light brown.

• 300 grammes glutinous rice flour
• Water
• 1 bar of dark chocolate

• 1 piece gula melaka
• 5 pieces pandan leaves (knotted)
• 500 ml water

1. Gently rub a little bit of water gradually into the glutinous rice flour till it forms a dough. Take care not to add too much water as the dough will appear runny.
2. Cut dark chocolate into small pieces about the size of green peas.
3. Take a dough the size of a large marble and roll it into a ball. Gently press the center till it forms a small well. Place a piece of dark chocolate into the center and fold the edges of the dough over it. Roll it on your palms till it forms a ball. Continue with the rest till all completed.
4. To prepare syrup, melt the gula melaka in the boiling water with pandan leaves.
5. To cook the glutinous rice balls, cook the balls in rapid boiling water. The balls are cooked once it floats to the surface. Remove quickly and place them into a bowl of iced water.
6. To serve, scoop desired number of balls into a serving bowl and pour syrup over it.

• 200 grammes of tenderloin pork (sliced thinly)
• 1/2 piece of szechuan vegetable (julienned and washed thoroughly)
• 4 cloves garlic (chopped)
• 1 tablespoon cooking oil (preferably palm oil)
• 50 ml of warm water

• 2 teaspoons dark soya sauce
• Sprinkle of sugar (optional)

1. Heat oil in wok and add chopped garlic. Stir for 5 to 10 seconds. Add pork and preserved szechuan vegetables and stir-fry for 1 minute.
2. Add dark soya sauce and water and cook until pork is thorougly cooked and sauce has reduced. Sprinkle some sugar if you find it too salty.

• 150g rice flour
• 50g green bean flour
• 280ml coconut milk
• ¼ tsp alkaline water
• ¼ tsp salt
• 150g palm sugar or brown sugar
• 100g superfine sugar
• 336ml water
• 2 pandan leaves

1. In a pot, boil the following palm sugar, sugar, 336ml water and 2 pandan leaves till everything dissolves.
2. In a mixing bowl, combine the rice flout, green bean flour, salt, coconut milk and alkaline water.
3. Mix well till everything is incorporated.
4. Add in the cooled sugar syrup into the flout batch.
5. Stir well to form a liquidy batter.
6. Pout the batter into hot ramkins and steam in steamer for about 15 mins or till set.
7. Serve with grated coconut.

• 200g glutinous rice flour
• 40g shortening
• 120ml water
• 2 bananas, sliced
• Some Mandarin orange segments
• 3 tbsp orange liqueur (Cointreau)

• 150g castor sugar
• 1 litre water

1. Put glutinous rice flour in a mixing bowl. Add shortening and mix until crumbly. Pour in water and mix to a soft dough. Cut out a piece of dough as big as your fist and drop into a pot of boiling water. Cook until soft then remove and mix with the remaining dough. Knead to a smooth dough until it is no longer sticky.
2. Pinch off small portions of dough and roll into small balls. Divide into smaller portions and roll into smaller round balls so that you will have two different sizes of tong yuen.
3. Drop the tong yuen in boiling water. When they float, remove and soak in ice water for 10 minutes.
4. Bring syrup ingredients to a boil until sugar dissolves. Turn off the heat and add bananas and mandarin segments.
5. Put the prepared tong yuen in the syrup and stir in Cointreau. Dish out and serve immediately.

• 200 grammes of pork tenderloins (sliced thinly)
• 1 packet of enoki mushrooms (cut off and discard the bottom of the cluster of mushrooms and gently rinse them to remove any dirt)
• 1/2 piece of carrot (julienned) - for added colour to the dish
• 3 cloves garlic (chopped)
• 2 tablespoons of cooking oil (preferably palm oil)
• 50 ml of warm water
• Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)

• 1 tablespoon of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

• 3/4 tablespoons of oyster sauce
• 1 tablespoon of chinese cooking wine
• Salt

1. Marinade pork tenderloin for about 30 minutes.
2. Heat oil in wok on high heat and stir-fry the garlic till beginning to brown. Add pork tenderloin and carrots and stir-fry till meat is almost cooked. Add oyster sauce and salt to taste followed by water and bring gravy to boil. Then add the enoki mushrooms and chinese cooking wine and stir well for 30 seconds.
3. If it is too dry to your liking, add a little bit more warm water. If the gravy is too runny, add a tablespoon of corn starch at a time.
4. Serve hot with steaming white rice.

• 70g rice flour
• 30g green bean flour
• 200ml water

• 120g sugar
• 100ml water
• 2 pandan leaves (knotted)
• 3tbsp pandan paster (or use juice from 5 pandan leaves)

• 50g sugar
• 70g palm sugar
• 100ml water
• ½ tsp alkaline or lyre water
• 150g freshly grated coconut (white part only)
• ¼ tsp salt (or to taste)

1. Mix rice flour and green bean flour with 200ml water.
2. Leave to soak for at least 1 to 2 hours.
3. In large mixing bowl, combine the flour mixture, cooled syrup and alkaline water.
4. Stir to a smooth consistency.
5. Strain mixture and add enough water to get about 480ml batter.
6. Prepare steamer to heat kosui moulds or use any small shallow cups or ramekins for 5 mins.
7. Stir the batter well before pouring into the heated cups.
8. Cover steamer and steam over high heat for 10 mins.
9. Allow kuih to cool down completely before removing from cup.
10. Serve with grate coconut that has been mixed with salt.

1. Boil the sugar, water and pandan leaves in a pot.
2. Stir to dissolve sugar.
3. Cool and add the pandan juice or paste.
4. Stir well.

Brown Sugar Syrup:

1. Boil the sugar, palm sugar and water in a pot.
2. Stir to dissolve sugar.
3. Cool before use.