Ingredients :
- 1 medium-sized kampung chicken
- 5 bowls of water
- 1 1/2 rice bowls soaked snow fungus
- 2 Tbsps kei chee
- 2 Tbsps seedless red dates
- 3 Tbsps dried soyabeans (soaked overnight)
- 2 tsps sea salt or to taste
Directions :
- Put chopped, skinless chicken into a claypot. Bring to a boil and skim off the scum and oil that float up.
- Add the soyabeans and red dates. Let the soup simmer for an hour before adding the snow fungus, kei chee and salt.
- Keep the soup simmering for at least another hour.
Dressing : Garnishing :Directions :Put the cucumber, onion and cili padi in a large mixing bowl. Add the dressing ingredients and toss well to mix.
Ingredients :
- 200 grammes of Hong Kong Kai Lan (washed thoroughly and separate leaves from stem. Slice the stems lengthwise)
- 10 to 15 medium sized prawns (devein and shelled, you can leave the tails intact if you want)
- 6 slices of ginger (diced)
- 5 cloves of garlic (chopped)
- 30 ml warm water
- Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
- 1 1/2 tablespoons Cooking oil (palm oil)
Seasoning :
- 2 teaspoons oyster sauce
- Salt to taste
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and fry ginger till aromatic. Add garlic and prawns and stir fry till prawns begin to turn colour. Add kai lan stems. Stir fry for about 20 seconds.
- Add the kai lan leaves. Stir well and add seasoning. Add warm water and continue to stir fry till leaves turn dark green colour and limp. Add a little bit of corn starch if gravy too runny for your liking.
- Serve warm preferably with white rice
Ingredients :
- 200 grammes of asparagus (choose tender parts as per technique above)
- 10 grammes or approximately 2 teaspoons of belacan
- 30 grammes of dried prawns (pre-soaked for 15 minutes)
- 5 cloves garlic
- 5 cloves shallots
- 3 to 5 pieces red chilli (remove seeds)
- 1/2 cup warm water
- 4 tablespoons palm oil
Directions :
- Pound or blend belacan, pre-soaked dried prawns, garlic, shallots and chilli till it forms a paste.
- Heat 2 tablespoons oil in wok on medium heat and saute belacan mix till aromatic / light brown. Add some oil if it starts to burn before becoming brown. Note that the belacan mix absorbs oil like tissue paper and therefore, you should try not to use too much oil or your asparagus will be found swimming in oil later.
- Increase heat to high and add asparagus. Stir well and sprinkle warm water occasionally (you don’t have to use all the water above) to keep it moist and to let the dish cook in a little steam (but not soaking in water). Cook for about 2 minutes. No seasoning is required as the belacan mix is quite salty. You might want to sprinkle some sugar if you find it too salty.
- Dish out and serve with steaming white rice.
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.
