• 1 tube Japanese Tofu (cut into 15 cm thickness)
• 50 grammes of minced pork
• 1 piece of shiitake mushroom (chopped finely)
• 3 slices of carrot (chopped finely)

• 1 teaspoon light soya sauce
• 1/2 teaspoon fish sauce
• a couple of dashes of white pepper powder
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• a pinch of msg (optional)
• 1/2 teaspoon corn flour

Directions :

1. Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
2. Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
3. Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

• 2 red Fuji apples, skinned, cored and cubed
• 10 gm white fungus, soaked for 5-10 minutes and cut into small pieces
• 1 tsp each of bitter and sweet almonds
• 3 honey dates (mat choe)
• 100 gm rock sugar
• 1.5 litres water
• 2 screwpine leaves, shredded and knotted

1. Bring water to a boil and add apples, white fungus and bitter and sweet almonds. Cook for 5 minutes. Add honey dates, rock sugar and screwpine leave and simmer for 35-40 minutes.
2. Serve hot or cold.

• 蓮藕......450 - 500g (2節)
• 天布羅粉 (tempura powder)......100公克
• 清水......160毫升
• 食油......半鍋，酥炸備用

• 清水......150毫升
• 糖.....3湯匙
• 番茄醬......3湯匙
• 酸梅醬......3湯匙
• 李派林桔汁醬 (Lea & Perrins Worcestershire sauce)......1湯匙
• 浙醋 (red vinegar)......1湯匙

Directions :

1. 將蓮藕洗淨、抹干水份後，切薄片，待用。
2. 將天布羅粉及清水混合均勻成麵糊後，加入蓮藕片拌均。
3. 準備好熱油後，用中火酥炸蓮藕片至半熟，接著再轉大火至呈黃金色，即可盛起，放在吸油紙上，待用。
4. 熱開鍋後，倒入2湯匙食油燒熱，倒入所有的材料B，煮成濃稠醬汁，即可盛起，倒在蓮藕片上，即可上桌。

• 180g plain flour, sifted
• 1/4 tsp salt
• 1½ tbsp castor sugar
• 150ml fresh milk
• 150ml cream
• 3 egg yolks
• 70g butter, melted
• 1½ tbsp rum
• 3 egg whites
• A pinch of cream of tartar

Directions :

1. Put sifted flour, salt and sugar into a mixing bowl. Whisk in cream, milk, egg yolks and rum. Add in melted butter to the mix.
2. Whisk egg whites and cream of tartar until stiff and gently fold egg whites into the batter.
3. Spoon enough batter into a pre-heated greased waffle maker. Cook until golden brown. Repeat until all the batter is used up.
4. Serve the waffles with honey or maple syrup or with any desired fresh fruits.

• 200g glutinous rice flour
• 1 tbsp wheat starch (tang mein fun)
• 100ml freshly boiled water
• About 100ml cold water
• Black sesame seed filling
• 100g black sesame seeds
• 45g butter
• 55g soft brown sugar

• 5g white fungus, soaked, trimmed and cut into small florets
• 6 Chinese red dates, pitted
• 2 slices mature ginger
• 150g rock sugar
• 1.5 litres water
• 4 screwpine leaves, knotted

1. To make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.
2. To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool.
3. To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.
4. Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.
5. Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.
6. To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.

• 400 gms medium prawns
• 200 gms squid (cut into rings)
• 150 gms oyster mushrooms
• 100 gms baby corn (quarter-cut lengthwise)
• 3 tomatoes (quartered)
• 4 cups prawn / chicken stock
• Salt and sugar to taste
• 2 stalks lemon grass, bruised
• 4 kaffir lime leaves
• 4 fresh birds-eye chillies (cili padi)
• Lime juice to taste
• 2 tbsp chopped coriander leaves
• 2 onions cut into rings
• 2 tablespoon tom yam paste

1. Shell and devein prawns. (The heads and shells can be boiled to make prawn stock)
2. Bring to boil 5 cups prawn / chicken stock. Add all the above ingredients (except prawns, squid, lime juice & coriander leaves) and simmer till baby corn and mushroom are cooked.
3. Add prawns and squid and simmer for three minutes, or just until prawns and squid are cooked.
4. Stir in lime juice to taste, making it nicely piquant. Serve sprinkled with coriander leaves.

• 1 cup white sugar
• 2/3 cup water
• 1 1/2 cup brewed espresso
• 1/3 cup coffee flavored liqueur
• 1 sponge cake (9 inch size)
• 1/4 cup finely ground espresso beans
• 2 pints espresso ice cream
• 2 pints coffee ice cream

1. In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2. Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable.
3. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
4. Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

• 300g taro, diced
• 150g orange color sweet potato, diced
• 150 g purple/yellow color sweet potato, diced
• 80g black-eyed beans, soaked in hot water for 2 hours(optional)
• 100g sago pearls(optional)
• 100g tapioca starch
• Very hot boiling water
• Red food coloring
• 2 cans 400 /ml coconut milk/cream
• 1/4 tsp salt
• 100g sugar, or to taste
• 3 pandan leaves, knotted