Place the carrots and oranges into a blender. Add water to blend until smooth. Strain the juice to remove the vegetable and fruit residue. Pour the juice into a glass.

To prepare marinade, heat oil in pan / wok and stir fry garlic with taucheo for 1 1/2 minutes on medium heat. Add sugar. Remove and let cool.

Add the salted plums to the marinade and marinate the pork ribs evenly for at least 30 minutes.

In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.

Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.

Combine rice flour, tapioca flour, green bean flour, water and thick coconut milk in a mixing bowl. Strain the batter to remove any lumps. Add colouring to mixture.

Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a boil and heat until sugar dissolves. Strain the syrup into the batter to mix. Add 2 tablespoons of cooked red beans to the batter. Cook the batter over low heat for 1 minute.

Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a simmering boil and heat ingredients until sugar dissolves. Strain the syrup into the batter. Add remaining beans to mix. Cook the batter over a low heat for 1–2 minutes.

Lightly grease a 22cm square cake tin. Warm the tin in the steamer for 1–2 minutes. Pour in two-thirds of the pink batter and steam over medium-high heat for 8–10 minutes. After the batter has set, add the red bean batter. Steam for 10-15 minutes. Add remaining pink batter and continue to steam for 30–40 minutes over medium-low heat until the kuih is firm. Remove and leave to cool completely before cutting into slices.

Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Bring water to boil and add red beans. Reduce to simmer. Add mandarin orange peel after 30 minutes and continue to simmer for at least another 30 minutes. (alternatively, you can put the water, red beans and orange peel in a slow-cooker and cook it for 3 hours or more / overnight)

Heat oil in wok and stir-fry the dried prawns for about 10 seconds. Add garlic and continue stir-frying till garlic begin to brown. Add dwarf bok choy and stir-fry for another 15 seconds or so. Add the water (previously used to soak dried prawns) and close lid.

Cook dwarf bok choy according to how soft you want the stems to be. Add a little water if you wish to have more gravy and add salt to taste.

Heat oil in wok and saute dried prawns and garlic together till fragrant or till garlic begin to brown. Add fish cake slices at this point (optional).

Add turnips and carrots and stir fry briskly for about 30 seconds whilst adding salt and pepper to taste. Sprinkle water (used to soak dried prawns) to keep turnips and carrots moist.

Heat oil in wok and fry the shallots will golden brown. Remove fried shallots from oil and set aside.

Remove oil from wok leaving not more than 1 tablespoon of oil in the wok. Fry the dried prawns for 30 seconds and add the ladies fingers. Stir well.

Add seasoning and sprinkle some water (used to soak dried prawns) if the dish is beginning to burn or too dry for your liking.

Stir fry the ladies fingers to your desired crunchiness / softness. Dish up, garnish with fried shallots and serve with steaming white rice.

Place the corn flour and sugar into the bowl, add in coconut milk to become evenly batters. (將玉米粉和糖放在鍋子，加入椰漿攪拌均勻成麵糊)

Add in water, creamy sweet corn and pandan leaf and mix evenly. (加入水、罐頭碎玉米粒、香蘭葉拌勻)

On medium baking temperature, while boil agitation well in order to avoid the base falls burnt. (開中火，一邊煮一遍攪拌，以免底部焦掉)

Boils till cook then changes the small flame and continue to boil for 10 minutes, till batters thick. (煮至滾改小火繼續煮10分鐘左右，至麵糊濃稠)

Pours into mold immediately, put to coolling (離火，馬上倒入模子內，放涼后凝固，冷藏后食用更佳)