• 2 egg whites
• 1 pinch salt
• 1/3 cup sugar
• 2 cups shredded coconut
• 1/2 teaspoon almond extract
• 1/4 teaspoon nutmeg
• 3 tablespoons cornstarch
• maraschino cherries (optional)

1. Preheat oven to 350 degrees.
2. Line cookie sheet with parchment paper.
3. In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
4. Add almond extract and give it a quick buzz with the beaters just to incorporate it.
5. Now, with a wooden spoon stir in half the coconut; then the nutmeg;then the flour; then finally fold in the remaining coconut.
6. Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--aim for about 10 so that you can keep them on the same sheet.
7. Press half a maraschino cherry in the top of cookie.
8. Bake for 15 minutes, or less time if you make small ones, just until they are a light and golden colour.
9. Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.

• Pig bone 2lbs (猪骨2lbs)
• Corn 5 roots (玉米5根)
• Carrot 3 roots (胡萝卜3根)
• Tomato 2 (番茄2个)
• Ginger 4 pieces (姜4片)
• Salty 2 soupspoon (盐2勺)

1. Cut and slice the pig bone into small pieces, clean and soak in the water for a while to remove away bloody water, clean the corn then with your hand breaks off into 3 sections, clean the carrot skins and cuts into uneven slice, clean the tomato then all cut into two pieces. (猪骨切块洗净在水里浸泡一会儿去掉些血水，玉米洗净后用手掰成3段，胡萝卜洗净去皮后切滚刀块，番茄洗净后一切二)
2. When the water boiled, put in the pig bone, skim off floats end, then put in the corn, carrot, tomato and the ginger piece. Use high flame till boil then transfer praises for 3 hours to the medium, lastly put the salt to blend flavors. (锅里水烧开后放入猪骨，撇去浮末，然后放入玉米，胡萝卜，番茄和姜片，先大火烧开再转至中小火褒3小时，临出锅时放盐调味)

• 25 gm agar-agar strips, soaked for 10-15 minutes
• 200 gm soft brown sugar
• 1 litre water
• 2 cups (500ml) thick coconut milk (from 2 grated white coconuts)
• 2 pandan leaves, shredded and knotted
• 350 gm cendol, well drained

Directions :

1. Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.
2. Add dissolved agar-agar and boil for 12-15 minutes, stirring frequently unti sugar and agar-agar have dissolved completely. Discard pandan leaves.
3. Stir in coconut milk and bring to a boil, then remove from heat.
4. Pour the jelly mixture straight into a 23cm square tin.
5. Add the cendol and stir lightly to mix. Leave aside to cool completely.
6. Chill the jelly well in the refrigerator before cutting into serving pieces.

• 20 grammes of barley
• About 15 to 20 pieces of ginkgo nuts
• 1 to 2 pieces of foo chuk
• 4 pieces of Screw pine leaves / Daun Pandan (washed and tied to a knot)
• Sugar to taste
• About 1 litre of water

1. Bring water to boil in a large pot. Add screwpine leaves, barley and ginkgo nuts and let it boil on medium heat for 45 minutes. Add foo chuk and sugar to taste and let it boil for another 15 minutes or so before serving.
2. Cooking time and amount of ingredients is approximate as it is dependant on your liking. However, the ingredients are essential, of course. You can make do without the screwpine leaves but you will miss out on the fragrance which it imparts.

• 250g dried lotus seeds (len chee)
• 1/2 tsp bicarbonate soda
• 1.5 litres water
• 2 pandan leaves, knotted
• 100g dried longan
• 75g rock sugar

1. Put dried lotus seeds into a basin. Put just enough cold water to cover the lotus seeds and add bicarbonate of soda. Set aside for two to two and a half hours. Drain, then wash thoroughly.
2. Bring water to a boil. Add soaked lotus seeds and cook until the seeds turn soft. Add dried longan and rock sugar. Simmer until longan turns soft and sugar dissolves. Add pandan leaves at the final stage.
3. Serve this dessert either hot or cold.

• 1 1/2 litres water
• 1 chicken carcass, cleaned
• 2 stalks spring onions
• 1 tsp white peppercorns
• 2 cloves garlic
• 100g deboned chicken meat, sliced
• 50g carrot, cut into small wedges
• 50g green capsicum
• 50g button mushrooms, diced
• 50g maccheroni (pasta), cook till al dente

• 1 tsp sugar
• 1/2 tsp salt

• Chopped spring onions

Directions :

1. Bring water to a boil. Add chicken carcass, spring onions, peppercorns and garlic. Cook to a boil again and simmer over gentle heat for 30 minutes until soup turns clear .
2. Strain soup. Add chicken meat, carrot, capsicum and button mushrooms to soup. Boil until meat and vegetables are soft and tender.
3. Add cooked pasta and seasoning. Dish out soup and serve with garnishing in individual bowls together with the puffs. It makes a wholesome meal.

• 600gm flour
• 400gm fresh prawns (small)
• 1/2 cup dried prawns
• 3 onions
• 3 fresh red chillies
• 2 sprigs Chinese celery
• salt to taste

1. Shell and wash fresh prawns. Drain. Wash and thoroughly pound dried prawns. Finely slice onions, chillies and celery.
2. Sieve flour and mix well with water into a soft consistency. Add in the other ingredients. Mix well.
3. Drop spoonfuls of the mixture (or use your fingers) into a kuali of hot oil for deep frying. Drain on kitchen paper.
4. Cucur udang is best served warm and dipped in chilli sauce.

• Shredded carrot (紅蘿蔔全切成絲)
• Shredded cucumber (黃瓜全切成絲)
• Shredded cabbage (白菜心葉全切成絲)
• Shredded sweet potato (番薯全切成絲)
• Shredded chicken (雞絲)

• 250 grams dried chillies (辣椒乾 250克)
• 1 kgs small onion (小蔥頭 1公斤)
• Balacan 1 divided into 4 small pieces (峇拉煎 1又4份塊)
• 2 pieces gula melaka (椰糖 2片)
• 1/2 kg peanut fries and blend (土花生 半公斤（炒熟後攪拌成花生碎）
• Sour citrus juice (酸柑汁)

1. Put the dried chillies, small onion, balacan and gula melaka into the mixer to stir evenly. (首先，把辣椒乾、小蔥頭、峇拉煎和椰糖放進攪拌機內攪拌均勻)
2. Put the above material into the pot in boils. (add in crunch peanut and sour citrus juice before serve) (把上述材料放到鍋里煮滾。（花生碎和酸柑汁是在享用佳餚前放進辣椒調味汁內攙拌，使調味汁帶有酸辣味道和花生的香味）
3. Place evenly the vegetables into the tray, then add in seasoning sauce. (將蔬菜均勻地擺放在盤子中，然后淋上辣椒調味汁即可)

• 5 to 10 pieces of salted mustard leaves (kiam chye)
• 2 large tomatoes (quartered)
• 1 piece beancurd (soft type, approximately 6 inches x 2 inches x 2 inches - LxWxD, cut into 8 pieces)
• 2 bowls of stock (prepared using 2 1/2 bowls of water used to boil belly pork)

1. Bring stock to boil and add tomatoes and salted mustard leaves. Simmer for 1 hour or more.
2. 3 minutes before intended serving, bring back to boil and add beancurd.
3. Serve steaming hot.

• 65g arrowroot flour
• 1 tbsp green pea flour
• 200ml water

• 350ml unsweetened pineapple juice
• 150g sugar
• 2 pandan leaves. knotted
• 6 pieces water-chestnuts, diced

• 550ml general santan
• 2 1/2 tbsp green pea flour
• 1 1/4 tsp agar-agar powder
• 1/4 tsp salt

1. Prepare pandan leaf casings.
2. Bring pineapple juice, sugar and pandan leavesto a low boil. Gradually add in mixture (A) and keep stirring. add in water-chestnuts. When they turn transparent, remove fromheat. Spoon a heaped teaspoonful of filling into each pandan casing. Leave to set.
3. To make santan topping: Mix all the ingredients together and cookwell till blended and thick. Remove from fire.
4. Spoon one teaspoonful of topping ingredientover the pineapple layer. Leave to set. Chill well before serving.