Ingredients :
- 10 pandan leaf (香蘭葉 10片)
- 240 ml water (水 240毫升)
- 300 gm glutinous flour (糯米粉 300克)
- 100 gm gula melaka (椰糖 100克)
- 1 coconut flakes (椰絲 1粒)
- 1 teaspoon salt (鹽 1茶匙)
Directions :
- Put pandan leaf and water into the blender, then filter to be used(將香蘭葉和水一起放入食物調理機打碎，過濾待用)
- Glutinous flour add in salt and pandan juice, mix well to form a dough (糯米粉加入鹽和香蘭葉汁搓成麵團)
- Takes a small dough then wrap up with a bit gula melaka and roll into a small ball (取一小塊麵團包入椰糖搓成小圓球)
- In the pot put half pot of water to boil, then put in all the small balls (鍋裡放半鍋水煮滾，放入包餡的小麵團)
- Boils till floats then take out, roll over the coconut flakes before serve (煮至浮起即可撈起，沾椰絲食用。拌勻冷藏后即可)
Ingredients :
- 350g glutinous rice, washed and soak for 4 hours
- 1/4 tsp salt
- 30 pieces bunga telang
- 2-3 pandan leaves
Banana leavesExtract from one coconut :
- 1 cup pati santan
- 2 cups general santan
Directions :
- You will need to extract blue colouring from the flowers. To do this, wash and pound the flowers to extract a few drops of blue colouring.
- Place a piece of muslin cloth at the bottom of a porous steaming pan. Put the rice, pandan leaves and add half the general santan to the rice. Steam over rapidly boiling water for 10 minutes. Add the rest of the general santan and continue to steam for 10 more minutes.
- Remove the pan from the steamer and add the pati santan and salt. Mix well with a pair of chopsticks. Colour about a quarter of the rice blue and return to the steamer to cook it for 10 minutes.
- Line a square tin with greased banana leaves. Spoon in the cooked rice, alternating the blue portion with the white rice. Mix well. Press down the rice with a banana leaf.
- Cover the top of the rice with a banana leaf and weigh it down with a heavy object. Leave to cool. Cut into pieces and serve with kaya.
Ingredients :
- 1 medium-sized garoupa or tilapia
- 50g salted mustard greens, soaked and shredded
- 3cm piece ginger, finely shredded
- 1 pickled sour plum
- 1 tomato, cut into thin slices
- 2 black Chinese mushrooms, shredded
- Mix 1/4 cup water with 1/2 tsp sugar
- Combine 1 tbsp shallot or garlic oil with 1 tsp sesame oil
Garnishing :
- 1 stalk spring onions cut into 4cm lengths
- 1 sprig coriander leaves
- 1 red chilli cut into strips
Directions :
- Make two cuts on each side of the fish. Rub lightly with salt and pepper. Put fish on a metal or heatproof dish and scatter salted mustard green, mushroom and ginger slices on and around the fish.
- Break up the sour plum and distribute it over the fish and arrange tomato slices around fish.
- Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. (This is an indication that the fish is cooked.) Pour combined oil over the fish immediately, add garnishing and serve.
Ingredients :
- 2 Pork ribs cut into 2 inch lengths (approximately 400 gms)
- 1 large onion (quartered and separated)
- 1 green capsicum (slivered)
- 2 large tomatoes (cut into wedges)
- Oil for deep frying
- Corn flour
- 1 teaspoon of Salt and 1/2 teaspoon of white pepper powder to marinade pork ribs
Sauce :
- 3 tablespoons tomato ketchup
- sugar to taste
- 1 cup of warm water
Directions :
- Marinade pork ribs for about 3 hours or more. Adjust amount of salt as marinade according to your preference.
- Deep fry the pork ribs till golden brown and cooked. Remove and drain.
- Add 1 tablespoon of cooking oil into wok at high heat. Fry onions and capsicums for 30 seconds. Add tomato ketchup. Sprinkle sugar to taste (depending how sweet or sour you want the sauce to be). Gradually add a little warm water depending on how thin you want the sauce to be. Finally, add the tomatoes and fried pork ribs.
- Stir and coat the pork ribs in the sauce and serve hot. Excellent served with Egg Fried Rice.
- You can also add cucumbers (diced) or pineapples (diced) into the dish.
Ingredients :
Directions :Bring water to boil. Add bony pork and remove scum from surface of water till no more scum appears. Add the rest of the ingredients, allow to rapid boil for 3 minutes before covering and lowering flame to simmer the soup for 2 to 3 hours. If you wish to double boil, first boil the bony pork in a separate pork using separate portion of water. Thereafter, drain and place bony pork together with the other ingredients in a double boiler. Add 1 1/2 bowls of boiling hot water into the ingredients. Double boil for 3 hours.
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Ingredients :
- 100 gm long bean (角豆 100克)
- 50 gm petai (臭豆 50克)
- Peas some (荷蘭豆 適量)
- Red chilli some (紅辣椒 適量)
- 1 onion (洋蔥 一粒)
- Dried shrimp some (蝦米 適量)
Seasoning (調味料) :
- 3 soupspoon sambal (三峇 3湯匙)
- 1/2 soupspoon sugar (糖 半湯匙)
- 1/2 teaspoon pepper (胡椒粉 半茶匙)
- 150 ml water (清水 150毫升)
Directions :
- Heat oil in wok, fry dried shrimp, onion and chilli till fragrance. (放油熱鍋，將蝦米、洋蔥、辣椒爆香)
- Add in long bean, petai, peas and red chilli and continue fry, add in water and all seasoning ingredients. (加入角豆、臭豆、荷蘭豆及紅辣椒，拌勻，再加入清水及所有腌料)
- Fry for 4 minutes. (炒熱4分鐘即可食用)
Ingredients :
- 200 grammes of siew pak choy (rinsed clean and cut between stem and leaves. Separate stems from leaves)
- 5 shiitake mushrooms or chinese dried mushrooms (if latter, soak overnight till soft)
- 1 cup chicken stock
- 3 cloves garlic (chopped finely)
- 1 cup warm water
- 3 tablespoons palm oil
Seasoning :
- 1 tablespoons oyster sauce
- 1 teaspoon abalone sauce
- 1/2 teaspoon fish sauce
- Salt to taste
- A dash or two of white pepper powder
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and saute garlic on medium high heat till light brown. Remove fried garlic.
- With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and 1/2 cup water. Add seasoning (except chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to 1/2 cup. (This should take about 5 to 10 minutes)
- Meanwhile, bring to boil a large pot of water. Add 1 tablespoon palm oil and 2 teaspoons salt.
- Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn colour to dark green, remove siew pak choy from pot and arrange them on a plate.
- Once gravy reduced to a thick sauce, add chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well.
- Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.
Ingredients :
- 200 gm rice four
- ½ teaspoon baking powder
- 250 ml coconut milk
- ½ teaspoon coriander (ground)
- ½ teaspoon salt
- 1 clove garlic (chopped)
- Pinch of cummin (ground)
- Pinch of turmeric (ground)
- 1 candle nut (grated)
- 100 gm raw peanuts
- Oil for frying
Directions :
- Mix the rice flour with baking powder and coconut milk, then add coriander, cummin, turmeric, garlic and candle nut.
- Add the slightly crushed peanuts and stir well. This will give you a slightly runny batter mix.
- Heat oil in shallow pan and fry batter by the tablespoon, drain on absorbent paper.
