• 100 grammes sugar snap peas (about 20 pieces, remove tip and fibre which runs across the pod)
• 8 pieces of baby corn (sliced lengthwise to quarters)
• Carrots (sliced - amount to your desire)
• 5 pieces chinese dried mushrooms (pre-soaked till soft)
• 3 cloves garlic (chopped)
• 1 tablespoon cooking oil (palm oil preferred)
• 30 ml of water or more
• Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)

• 1 tablespoon oyster sauce
• salt to taste
• a couple of dashes of white pepper powder
• 2 teaspoons chinese cooking wine

1. Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown.
2. Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.
   Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook. Periodically check for drying out. After about 1 1/2 minutes or when gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again. Sugar snap peas are done when the pod is breaking and has turned darker green in colour. Add a little bit of corn starch is gravy is too runny for your liking.
3. Serve hot with white rice.

• 1 1/2 tbsp chilli paste
• 1/4 cup thin tamarind juice
• 2 tbsp sugar
• 2 tbsp MAGGI Oyster Sauce
• 1 tbsp hoisin sauce
• 1/2 tsp MAGGI Belacan Powder
• 1/2 tsp MAGGI Dark Soya Sauce
• 50g toasted peanuts, coarsely pound
• 1 tbsp toasted sesame

• 325ml soy milk
• 1 packet jelly powder
• 350ml fresh milk
• cendol, as required
• 275ml water
• 100g sugar
• 1 canned longan
• syrup as required

1. Pour water into a saucepan. Add sugar and jelly powder. Keep on stirring while dissolving the sugar and jellypowder over low heat.
2. Add the soy milk, fresh milk and cendol. Bring the mixture to boil, while continue to stir the mixture.
3. Pour the contents into a container and set aside to cool before placing it in the refrigeratorto chill.
4. When the soy milk pudding has set, remove from the refrigerator. Serve together with longan and syrup.

• 1 cup glutinous rice flour
• 2 tsp sugar
• 2 tbsp thick coconut milk
• 1 tbsp cooking oil
• 150 ml water
• 2 tbsp fragrant oil(oil fried with shallots)

• 1/2 cup of chopped toasted peanuts
• 1/4 cup of fine granulated sugar
• 1 tsp toasted sesame seeds

1. Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwable bowl and microwave on high for 1 minute. Stir well and cook on high for another minute. Stir well, it should be cooked but if you are having a lower wattage microwave you might have to cook another minute more.
2. Add in the 2 tbsp of fragrant oil(cooking oil straight from the bottle will do - only no fragrance)
3. Let the dough cool.
4. Add the peanut, sesame seeds and sugar mixture to the dough and using an oiled scissor, snip into smaller pieces and coat well with peanuts. (if not serving the whole portion, remove a small piece enough to eat, and put into the coating, then snip from there. Remove the coated dough for serving and leave the coating for the rest of the dough).

• 1 package lemon cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 1 tub lemon ready-to-spread frosting

1. Heat oven to 350º. Grease cookie sheet. Mix cake mix , eggs and oil in large bowl by hand until dough forms.
2. Drop dough by teaspoonfuls onto baking sheet. Bake 8-10 minutes or until set.
3. Remove from cookie sheet to wire rack. Cool completely then frost with lemon frosting.

Seasoning :

• Salt to taste
• 2 teaspoons chinese cooking wine

Directions :

1. Heat oil in wok and saute ginger and garlic till aromatic. Add crabs and stir fry for 1 minute on high heat. Add water, stir well and cover lid, stirring occasionally.
2. Cook until crabs turn bright red in colour and flesh turn white. Stir in spring onions, salt to taste and cooking wine prior to serving.

• 火龙果1只
• 弥猴桃2只
• 芒果1只
• 柠檬汁适量

1. 火龙果对切开，用球器挖出果球，弥猴桃和芒果去皮后切丁。
2. 把以上果球/粒加柠檬汁，拌勺糖和一点点盐拌匀即可。

• 1/3 cup honey
• 3 large eggs
• pinch of salt
• 300ml whipping cream

Directions :

1. Place honey in a small saucepan, bring to boil, approximately two minutes. Whisk eggs and salt in an electric mixer until light and fluffy.
2. Gradually add hot honey, beating at the same time. While cream in a chilled bowl until soft peaks form. Fold into egg mixture.
3. Pour into cold freezer trays or a 15cm by 23cm (2-litre) pre-chilled ice-cream plastic container.

• 170 gms rice flour (粘米粉 170克)
• 170 gms tapioca flour (木薯粉 170克)
• 240 gms sugar (糖 240克)

• 1000 ml water (水 1000毫升)
• 200 ml coconut milk / 1 coconut (椰漿 200毫升/1粒椰子）
• 1 teaspoon rose essence (玫瑰香精 1茶匙)
• 1 teaspoon pink coloring (粉紅色素 1茶匙)

1. Pours ingredients (A) into bowl to mix evenly, slowly adds in water and coconut milk stir to sugar dissolute, adds in few drops rose essence, divides average into 9 bowls, 4 of the bowls adds in pink coloring. (將材料Ａ倒入碗中拌均勻，慢慢加入水和椰漿攪拌至糖溶解，加入幾滴玫瑰香精，平均將米漿分為9碗，4碗加入粉紅色素。)
2. Apply a thin layer of oil to steam pan and put to steams till hot, pour in a layer pink mixture and put to steam for 5 minutes using medium heat, then add in 1 bowl of white mixture and continue to steam for another 5 minutes. Repeat the same process till all 8 bowls of mixture is done, steam for another 15 minutes, take out for cooling then cut into pieces. Ready to serve. (蒸盤抹油，蒸熱，倒入一層粉紅色米漿，加蓋以中火蒸5分鐘至熟，再倒入一碗白色米漿，繼續蒸5分鐘。重複同樣的步驟至完成第8碗米漿，再蒸15分鐘即可，冷卻后即可切塊。)