Asian Food Recipes

Vegetarian Sugee Cake

2012-02-06T11:37:00.000+08:00

Semolina flour is used to make sugee cake. It has a grainy and coarse texture.

Ingredients:
250 g butter
150 g Castor sugar
100ml fresh milk
140 g self-raising flour
100 g semolina flour +150ml milk
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp bi-carbonate soda

Method:
1. Measure all the ingredients and put aside. .

2. Mix 150 ml milk with all the semolina flour. Leave aside for 1 hour.

3.Heat up the oven about 180 degrees Celsius

4. Sift flour with baking powder and bi-carbonate soda.

4. Cream butter with sugar and the semolina flour mixture till creamy. Add fresh milk and self-raising flour alternately. Lastly add in vanilla essence for added aroma.

5.Pour the cake mixture in a greased round or square tin about 20 cm in diameter.

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Sweet And Sour Tilapia Fish

2012-01-29T14:25:00.000+08:00

Ingredients:
1 tilapia fish
2 tbsp cornflour
1/2 tsp salt
1/2 tsp pepper
oil for frying
2 cloves garlic
2 cm ginger

Sauce:
2 tbsp tomato sauce
1 tbsp chili sauce
1tsp oyster sauce
1 tsp light sauce
1 tsp sugar
1/2 cup water
1 tsp corn flour

Method:
1. Season the fish with salt and pepper.
2. Coat the fish with corn flour.
3. Mix all the sauce ingredients together. Take out and put on a plate.
4. Heat up a wok with 2 tablespoons of oil and fry chopped garlic and ginger till fragrant.
5. Add in the sauce and let it boil. Pour on top of the fish. Garnish the fish.
6, Serve with rice.

Steamed Patin FIsh

2012-01-28T11:59:00.001+08:00

Patin or also known as cat fish is a famous fresh water fish. The flesh is smooth and juicy. It is often cooked in restaurants.

Ingredients:
1 Patin fish
1 tbsp oyster sauce
1 tbsp light sauce
2 cloves chopped garlic
2 cm ginger
1tbsp sesame oil
some celery
some lettuce leaves

Method:
1. Clean the fish and cut open it. Rub some salt over the fish and steam it for 7 minutes.
2. Clean and slice ginger into strips. To prepare the sauce, heat up a wok and put in some sesame oil. When it is hot, fry some sliced ginger and chopped garlic till aromatic.
3. Pour the fried ingredients over the steamed fish. Garnish some celery and lettuce leaves on top of the fish.
4.Serve hot with rice.

Satay Peanut Sauce

2012-01-22T17:53:00.000+08:00

Ingredients:
4 fresh red chili
4 dried chili
2 slices ginger
1 stalk lemon grass
2 candle nuts,
1 tbsp oil
½ tsp tamarind paste, add 150ml water
½ tsp salt,
2 tbsp sugar,
3 tbsp grounded peanut

Method
1. Pound chili, ginger, lemongrass and candle nut until fine.

2. Heat oil in a wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind juice and bring to a boil.

3. Stir in sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.

4. Serve peanut sauce with satay.

Chicken Satay

2012-01-22T17:44:00.002+08:00

Ingredients:
2 pcs chicken breast
1 tbsp coriander powder
1 tsp turmeric powder
1tbsp sugar
some salt and pepper

Method:
1.Cut chicken breast meat into 1 cm thick by 2 cm in length. Season with coriander powder, turmeric powder, salt, pepper and sugar. Refrigerate for 8 hours or overnight.

2. Take a few pieces of the seasoned meat and thread it into a satay stick.

3. Grill the satay until golden brown.

4. Serve with satay peanut sauce.

Crispy Spiral Curry Puff

2012-01-21T16:18:00.001+08:00

This special curry puff will remain crispy even though it has been left for many hours. The crispy skin has many layers due to the folding and rolling process.

Ingredients:
Water Dough:
200 g wheat flour
100 ml cold water
1/2 tsp salt

Oil Dough:
200 g wheat flour
100 g shortening

Filling:
4 potatoes
2 onions
1tbsp curry powder
1/2 tsp salt

Method:

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.
2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes. Add some water, salt and cook till the mixture is dry.
3. Leave to cool in a bowl.

Prepare the dough:
1. Mix all the ingredients for the water dough.Knead till it forms a smooth ball. Leave aside for 20 minutes for it to rest,
2. Mix all the ingredients for the oil dough.

3.Knead till it forms a dough.

4.Flatten the water dough and wrap with the oil dough.

5.Flatten the dough again until about 1/2 cm thick.

6. Roll the dough tightly like a Swiss roll.

7. Turn the dough 90 degrees and flatten the dough again. Repeat the process twice.

8. Cut the rolled dough into 1cm thick. Flatten the dough into rounds.

9. Take 1 tablespoon of the filling and put in the centre of the rolled dough.

10. Close the dough and pinch the edges securely.

11. Heat up a wok and fry curry puff till golden brown.

Fish Head Assam Rebus

2012-01-10T12:57:00.002+08:00

Have you tried the nyonya fish head assam rebus? Usually people use ikan parang(wolf herring) because of it's sweetness. It is delicious and easy to prepare. Everything is put in a pot and let it boil till cooked.

Ingredients:
1 piece fish head
2 small onions
2 cloves garlic
2 candlenut
1 small piece shrimp paste
1 tsp tumeric
1 crushed lemon grass
1 tbsp tamarind paste + 2 cups water
1 tsp salt

Method:
1. Clean fish head and put aside.
2. Pound garlic, onions, shrimp paste, candlenut. Add in tumeric and mix well.
3. Heat up a pot and put all the prepared ingredients in it.
4. Boil it for about 10 minutes.
5. Serve in a bowl.

Samosa With Spring Roll And Chicken Filling

2012-01-09T14:00:00.001+08:00

Samosa is an Indian snack. It is light and crispy and can be made in different ways. Each person add their own different fillings. Mashed potatoes with chicken and other ingredients can be mixed in the fillings.
Samosa is very appetizing.

Ingredients:
150g chicken
3 potatoes
3 onions
1 tbsp garlic
1/2 tsp anise seeds
1/2 tsp salt
oil for deep frying.
1/2 tsp cumin seeds
1 tbsp chopped coriander leaves
12 Spring roll wrappers
Flour paste (fairly thick made by mixing warm water and pastry flour).

Method:
1. Wash and boil potatoes till soft. Mash them till fine.
2. Ground chicken meat in a blender.
3. Heat up a wok and fry chopped garlic,onions, coriander, cumin and anise seeds together till fragrant.
4. Add the previously prepared ground chicken and mashed potatoes.Stir till cooked. Set aside to cool

5. To prepare the samosa, cut the wrappers into rectangular shape. Put some fillings on top of the wrappers. Fold into triangle shape

6. Brush flour paste on edges of the wrappers to keep them glued to each other.
7. Deep fry until golden brown

Glutinous Rice Balls With Ginger

2011-12-22T12:53:00.001+08:00

Ingredients:

1 cup glutinous rice flour
1/2 cup water
2 tbsp hot water

Fillings:
2 tbsp chopped peanut
1 tsp white sugar

Soup:
4 cups water
1/2 piece brown sugar
1 piece old ginger
1 pandan leaf

Method:
1. Prepare the fillings:
a) Chop peanuts finely and mix with some sugar. Put aside

2. Prepare the Dough:
a) Mix 1 tablespoon flour with hot water. Mix the mixture into the remaining flour with enough water.
b) Knead the dough until soft and smooth.
c) Divide the dough into small balls. Fill each dough with peanut fillings.

3. Prepare the soup:
a) Boil 4 cups of water and mix with some white sugar, brown sugar, pandan leaf and smashed old ginger into the water.
4. Boil a pot of water. When it boils, put in the glutinous rice balls. The glutinous rice balls will float when they are cooked.
5. Place the cooked glutinous rice balls into the prepared ginger soup.

Glutinous Rice Balls With Peanuts

2011-12-21T13:14:00.002+08:00

This is a Chinese traditional desserts. In Chinese it is known as 'tangyuan' It is made from glutinous rice flour which is then cooked and served in sugar syrup (white or brown sugar). Soy bean water can be cooked with the glutinous rice flour balls. For the fillings, sesame seeds and chopped peanut with sugar or red bean paste can be used. The traditional type do not have any fillings. It is served with plain sugar syrup or sometimes ginger with brown sugar is added.

Ingredients:
1 cup glutinous rice flour
1/2 cup water
2 tbsp hot water
4 cups soy bean water

Fillings:
2 tbsp chopped peanut
1 tsp sugar

Method:
1. Prepare the fillings:
a) Chop peanuts finely and mix with some sugar. Put aside.

3. Prepare the gravy:
a) Boil 4 cups of water and mix with some sugar. If you use brown sugar, add some old ginger into the water. If you use soy bean water you can used ready-made ones sold in the shops.

4. Boil a pot of water . When it boils, put in the glutinous rice balls. The glutinous rice balls will float when they are cooked.

5. Place the cooked glutinous rice balls in the prepared gravy. The gravy can be made from sugar syrup, brown sugar syrup or soy bean water.

Lemak Nenas With Sepat Fish

2011-11-29T15:07:00.002+08:00

This is a peranakan dish usually cooked during celebrations like Chinese New Year or family gatherings. It is liked by many people because of it's sweet,sour and salty taste.

Ingredients:

1 small ripe pineapple
2 Sepat fish (salted)
5 red chillies
5 small onions
3 buah keras (candle nut)
1 small piece belacan (shrimp paste)
1 tbsp kunyit powder (tumeric)
2 serai (lemon grass)
1 kunyit leaf
1 cup santan (coconut cream)
1/2 cup water
1 tsp salt

Method:
1. Cut pinapple into square pieces.

2. Clean and cut Sepat fish into halves.

3. Pound chillies, onions, buah keras, belacan and kunyit together.
4. Pound the serai slightly.
5. Heat up 3 tbsp oil and fry the pounded ingredients with serai and daun kunyit until fragrant
6. Add in the cut pinapples,Sepat fish water and santan. Add some salt to taste.
7. Simmer for about 20 minutes.

Steamed Chicken With Salted Fish

2011-11-28T12:37:00.000+08:00

This is a very simple dish to cook when you do not have a lot of time. It is appetizing and yet delicious.

Ingredients:

1 piece chicken thigh
2 pieces salted fish

Method:
1. Wash and chop a piece of chicken thigh into small pieces.

2. Wash and cut salted fish into small pieces.

3. Arrange the chicken pieces and salted fish in a deep plate.
4. Steam the chicken for about 20 minutes.
5. Serve hot with rice.

Stewed Three Layered Pork (Lor Bak)

2011-11-24T12:21:00.005+08:00

Ingredients:

500 g three layered pork
1 piece cinnamon stick
2 pieces star anise
2 cloves garlic
2 tbsp sesame oil
1 tbsp dark sauce
1 tbsp light sauce
1 tbsp sugar
2 cups water
1 tsp cornflour

Method:

1. Slice the pork into thin slices. Heat 2 tablespoons of oil in a wok. Stir fry the garlic, cinnamon stick and star anise until fragrant for about 1-2 minutes. Stir in the three layered pork.

2. Add in the dark and light soy sauce. Add in sugar and mix well.

3. Add in water and cook for 3 minutes over high heat.

4. Reduce the heat to low and simmer for about 2 hours.

5. Thicken the gravy with cornflour. Once thicken, take out the pork and serve on a plate.

Pork Ribs With Black Vinegar

2011-11-24T11:59:00.005+08:00

Ingredients:

500 g pork ribs
100 g ginger
2 cloves garlic
2 tbsp sesame oil
2 tbsp black vinegar
1 tbsp dark sauce
1 tbsp light sauce
1 tsp salt
2 tbsp brown sugar
2 cups water

Method:
1. Slice ginger and garlic thinly. Chop the pork ribs into thin slices. Heat 2 tablespoons of oil in a wok. Stir fry the garlic and ginger until fragrant for 2-3 minutes. Stir in the pork ribs.

2. Add in the dark and light soy sauce, black vinegar, salt and sugar. Mix well.

3. Add in water and cook for 3 minutes over high heat.

4. Reduce the heat to low and simmer for about two hours or until the pork ribs are tender.

5.Serve with rice.

Vadai

2011-11-03T12:07:00.000+08:00

Vadai is an Indian snack.There are two types of vadai.The first type is like doughnut. Instead of using flour in the usual doughnut, we use black gram dal. The other type is circular in shape without any holes.

Ingredients for the doughnut vadai :

1 cup black gram dal /urad dal (de-husked)
3 onions (sliced)
1tsp salt
oil for deep frying

Method:
1. Wash and soak dal for about 4 hours.
2. Grind the dal into a fine paste. Add sliced onions and salt.
3. Let the mixture rest for about 2 hours.
4. Heat up a wok for deep frying. Take some dal mixture and put on a wet plastic. Make a hole in the center.

5. With a wet hand, flip over the paste in the hot oil.
6. Fry for a few minutes till it turns golden brown.
7. Serve on a plate.

Note: For the vadai with no holes, yellow dal is used instead of black dal.

How to Make Puff Pastry Pie

2011-10-12T11:15:00.000+08:00

Ingredients for Puff Pastry :
200 g pastry margarine
200 g plain flour
100 ml cold water
1/2 tsp salt
1tsp lemon juice

Method:
Preparing the puff pastry:
1. Put the flour in a mixing bowl. Mix water, salt and lemon juice together. Mix well and knead into a smooth ball. Rest for 20 minutes.

2. Roll the dough into rectangular shape. Place the pastry margarine in the centre of the dough, Wrap the dough till all the sides are covered.

3. Flour the work surface and roll out the pastry into about 30cm x 10cm rectangle. Fold it into three

4. Make a quarter-turn. Roll the block of pastry again into about 30cm x 10cm rectangle as before and fold it into three again.

5. Wrap the block in cling film and refrigerate it for at least 30 minutes.

6. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready.

Preparing the Filling:

100 g potatoes

50 g chicken meat

1tbsp curry powder

6 onions

a pinch of salt

2tbsp oil

Method:

1. Cut the potatoes into small cubes. Cut chicken meat into small cubes.

2. Heat up a wok with some oil. Fry all the ingredients together till cooked. Season with some salt. Cool it on a plate.

To make the pie:

1. Roll out the dough thinly about 1 mm thick, Cut the dough with a round cutter and place then into patty tins with paper cups. Put some filings into them and cover another pastry on top. Brush with some beaten eggs. Bake for about 15 minutes.

Vegetable Puff

2011-10-05T13:09:00.001+08:00

Vegetable puff is quite similar to curry puff. The difference is the fillings are made from vegetables and serve with chili sauce.

Ingredients for the fillings:
1 small turnip
1 carrot
1 tbsp soy bean paste
2 cloves garlic

Ingredients for the pastry:
2 cups flour
1 cup hot water
2 tbsp butter
1 tsp salt

Method:
1. Wash and shred the turnip and carrot thinly. Scald the bean sprout.

2.Preparing the fillings:
a) Pound garlic and soy bean paste together. Heat oil in a wok and fry until it is fragrant. Then add the turnip, carrot and cook until it is soft. Stir until they are blended and season with soy sauce, salt and sugar. Set aside and leave to cool.

3. Preparing the pastry:
a) Put flour in a bowl with salt.
b) Rub in butter until it looks like bread crumbs. Add in hot water and knead until smooth and soft. Leave aside to rest about half an hour.

4. Making the vegetable puff:
a) Roll out the pastry and make into small balls. Roll out the pastry thinly and place it on a mould. Put some fillings and wrap the fillings using the mould. If you do not have the mould, just roll out the pastry thinly and cut into round shapes. Place some fillings and close the pastry.

b) Heat up a wok and fry the puff till golden brown.
c) Serve on a plate.

Fried Crispy Fresh Shrimps

2011-09-24T13:49:00.001+08:00

Fresh shrimps can be fried into a delicious crispy dish. Fresh shrimps are not always available. They are sold in the markets and also along the road side when in season. The shrimps can be made into 'cincaluk' or preserved shrimp and also 'belacan' or shrimp paste.

Ingredients:
1 bowl shrimps
6 small onions
1 stalk spring onion
1 red chili
1 small piece ginger
3 tbsp rice flour
3 tbsp cornflour
1 egg
1tsp salt
oil for deep frying
1 tsp pepper

Method:
1. Wash the shrimps and drain the water in a strainer.
2. Clean and slice smalls onions, spring onions, chili and ginger

3. Mix all the ingredients into the shrimps.

4, Beat an egg and add to the mixture. Mix thoroughly.
5. Heat up a wok and pour some oil for deep frying. When the oil is hot, take a spoonful of the mixture and deep fry till golden brown.
6. Serve on a plate.

Note:
The fried shrimps should be taken when it is hot. When it is cold, it is not as nice and crispy.

Fresh Spring Rolls

2011-09-23T14:48:00.002+08:00

There are two types of fresh spring rolls. The first type is the Chinese version whereby the skin is made from flour, salt and water. The second type is the Nyonya version whereby the skin is made from flour, eggs, salt and water. Both of the spring rolls skin are paper thin.

Ingredients:

1 medium size turnip
1 carrot
2 pieces fried tofu
1 tbsp preserved soy bean
1 tbsp light soy sauce
100 g small prawns
3 eggs
6 shallots
10 pieces spring roll skin
1cup bean sprout
1 stalk lettuce leaves
some sweet sauce, garlic and chili paste
some oil

Method:
1. Beat the eggs. Heat a little oil in a non stick pan, and fry beaten eggs into a thin omelet. When cooked, cut the omelet into half and set aside.

2. Wash and shred the turnip and carrot thinly. Scald the bean sprouts.

3.For the fillings, pound garlic and soya bean paste together to make a paste. Heat oil in a wok and fry this paste until it is fragrant. Then add the prawns, turnip, carrot, fried tofu and cook until it is soft. Stir until the flavours are blended and season with soya sauce, salt and sugar. Set aside and leave to cool. Fry some shallots till fragrant and set aside.

4.To serve, place the popiah skin on a flat surface and spread half of the fried omelet, a little sweet sauce, garlic paste and chili paste. Lay a lettuce leaf on top, put some of the cooked fillings, bean sprouts, and fried shallots. Fold in the sides, roll up and serve immediately.

Pineapple And Orange Enzyme

2011-09-22T13:17:00.001+08:00

Pineapple helps to speed up tissue repair. It also helps in indigestion.The combination of fruits in this enzyme helps to reduce pigmentation.

There are many types of enzymes. Enzymes are good for the overall health. Any types of fruit can be used to make enzymes. Make sure you use filtered water to wash the fruits and dry it first before making the enzymes. You can also use a clean towel to dry the fruits faster.

Ingredients:

1 ripe pineapple ( peeled and sliced)

2 oranges ( peeled and sliced)

1/4 bottle honey

1/4 bottle oligo sugar

Method:

1. Clean all the fruits and let them dry. When they are dry, slice thinly

2. In a clean dry glass bottle, arrange 1/3 of the fruits layer by layer. Put in pineapple first and then the oranges. Pour in 1/3of the honey and 1/3of the brown sugar. Repeat the process till all the fruits are used up.

3. Cover the glass bottle with a piece of cloth or plastic cling wrap. Put in a cold place.

4. Everyday shake the bottle so that all the fruit juice cover the fruits. Do this everyday for at least two weeks. You can keep it longer if prefer. The alcohol aroma will be stronger.

5. When done, keep the enzyme in the refrigerator. To get a thick and juicy enzyme, strain the enzyme in a container. The remainder fruits should be put in a juice extractor to get all the juice. Add this together with the strained enzymes. In this way, you will get a thicker and juicer enzyme.

Tomatoes and Grapes Enzyme

2011-09-18T14:28:00.001+08:00

Tomatoes contain vitamins and minerals. It prevents many types of cancers. These include colon, prostate and also breast cancers. The mineral found inside tomatoes can help to ward off these cancers.
Vitamins C and A are also present in tomatoes. Vitamin C can protect us from viruses and other illnesses we don't want. Vitamin A on the other hand plays a role in helping to improve our eyesight, as well as helping to strengthen our immunity from cold and flu. One cup of a natural tomato provides you with over 50 percent of vitamin C .

The juice from grape fruit can help prevent blood clotting and in the process, help improve blood circulation which would generally improve on overall health.

Lemon is another fruit that would strengthen your immune system. If you have flu or cold, try drink lemon juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties.
Lemon acts as a blood purifier and improves the body’s ability to get rid of toxins. Lemon fruit is excellent in fighting disease that's related to infection

Ingredients:

300 g tomatoes

1 lemon

250 ml honey

100 g oligo sugar

Method:
1. Wash and dry all the fruits. Slice the fruits thinly.

2. Divide into 3 portions and arrange the ingredients in a glass bottle.
3. Repeat the process until all the ingredients are used up.
4. Cover the bottle with a piece of cloth or cling wrap.
5. Place the lid on top.
6. Keep rotating the bottle everyday so that they are well mixed.
7. Keep in a cool dry place for 2 weeks.
8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.
9. To serve, add 2 tbsp of the enzyme with a cup of water.

Note:

To get a thicker enzymes, the fruits can be put in a fruit juicer.

Fried Chinese Yellow Noodles and Vermicelli

2011-09-04T11:55:00.004+08:00

Cooking noodles can be fast and easy if you have all the ingredients ready. This dish is very common in restaurants and hawkers centre. Make sure you use fresh ingredients to get a delicious dish. It can be prepared in less than 20 minutes.

Ingredients:

300 g yellow noodles
200 g vermicelli

100 g prawns

100g fish balls

20 g fried bean curd
1 tbsp chopped onions
2 tbsp cooking oil
2 tbsp soy sauce
2 tbsp fish sauce
1 tsp sesame oil
1/2 tsp pepper
1 tsp salt
1 cup water
2 tbsp cornflour solution

Seasoning:
salt
pepper

Garnishing:
spring onions

fried onions

Method:

1. Soak the vermicelli till soft. Pour hot water over the yellow noodles and drain thoroughly.

2. Clean the prawns and season with some salt and pepper. Cut the fried bean curd and fish balls into pieces.

3.Heat up a wok and pour some cooking oil. Fry the chopped onions until golden brown. Add in the prawns, bean curd and fish balls. Stir fry for a few minutes.

4. Pour 1 cup of water and let it boil. Add soy sauce, fish sauce, sesame oil salt and pepper. When it boils again add the noodles and vermicelli. Add in the corn flour solution.To make the corn flour solution, add 4 tbsp of water to the cornflour. Mix well.

5. Serve the fried noodles in a plate and garnish with sliced spring onions and fried onions.

Vegetables Rice

2011-08-13T11:01:00.003+08:00

Vegetables rice can be cooked in a rice pot, fried or make porridge. It is easy and fast to prepare. Any type of vegetables can be used to cook with the rice. You must season the rice accordingly to get the right taste. Meat can be added to enhance the taste. It can be a complete meal by itself.

Ingredients:

3-4 pieces bitter vegetables
3 long beans
1 tomato
2 mushrooms
1 onion
1 tsp seasoning
2 cups water
2 cups rice
oil for frying

Method:
1. Wash rice and put in a pot with water. Add some seasoning to the rice.
2. Soak the mushrooms and cut into cubes.
3. Cut the vegetables into small slices. Dice the tomato.

4. Peel and slice the onions finely. Take out some sliced onions and fry until golden brown for garnishing

5. Heat up a wok with some oil and fry all the ingredients.
6. Add some seasoning and put the half-cooked vegetables in a plate.

7. Add the vegetables into the rice pot.
8. Cook the mixture until done. Serve on a plate and garnish with some fried onions.

Black Glutinous Rice Porridge

2011-08-05T12:42:00.001+08:00

It is a yummy dessert. The rice is sticky when cooked. It has a lot of fibre and chewy. Many Asians like this porridge because it is sweet and the taste is fantastic.

Ingredients:

1 cup black glutinous rice
2 cups water
1/2 cup sugar
1 screw pine leaf
1/2 cup coconut milk

Method:
1. Wash the glutinous rice and put in a pot with water.
2. Let it boil until cook. Add more water if the rice is too thick.
3. Put in the screw pine leaf and sugar,
4. When the rice is soft and sticky, it is ready to be served with some coconut milk.

Note: To quicken the process of cooking, the rice can be soaked overnight. It can be cooked in a slow cooker on high for 3-4 hours. If cooked overnight put on low and the next morning, you can have a delicious breakfast.

Steamed Minced Meat With Eggs

2011-08-03T12:29:00.002+08:00

A simple and delicious recipe which can be done in 15 minutes. Mix all the ingredients and steam it in a steamer, wok or microwave. It is very suitable for small kids,convalescent and old people.

Ingredients:

200 g minced meat
2 eggs
1/2 tsp salt
a dash of pepper
1 stalk spring onions

Method:
1. Slice the spring onions finely.

2. Mix minced meat, eggs, salt, pepper and the sliced spring onions together. Mix them well.

3. Cook in a steamer for 10 minutes.

Steamed Pandanus Glutinuous Green Bean Cake ( Angku Kueh)

2011-08-03T11:52:00.001+08:00

This is another Chinese traditional cake. Usually the cake is red in colour. Nowadays there are many different types of colours. This cake is used for offerings in Chinese prayers, celebrating new born babies and even in wedding celebrations. The left-over cake can be fried the next day. After frying the cake will be crispy, chewy and delicious.

Filling for the Bean Paste:

200 g dried split green beans
4 tbsp sugar
1/2 tsp salt
2 pandanus leaves/screw pine leaves
1/2 cup oil

Method:
1. Soak the dried spilt green beans overnight.
2. Steam the green beans for about half an hour until soft.
3. When still hot, mash the green beans until fine.This can be done with a potato masher or in a blender.
4. Cook the beans in a wok with oil, sugar and salt. Fry the mixture until dry and leaves the side of the wok. Put aside to cool.

Ingredients for the pastry:
125g glutinous rice flour
50 ml cooking oil
1 tbsp sugar
125 ml boiling water
1 tbsp pandanus juice
5 pieces pandanus leaves
a pinch of salt

Method:
1. Mix glutinous rice flour onto a bowl with sugar, Mix well with boiling water and pandanus juice.
Knead until the dough is pliable and smooth. Rest dough for 30 minutes.

2. Divide dough into even portions depending on the mould you are using. For each cake, the quantity of the dough and the filling should be roughly the same.

3. Clean a few pandanus leaves and cut into pieces slightly bigger than the mould.

4. Flatten each piece of dough to form a thin skin and wrap with a ball of the filling.

5. Press the dough ball into the mould, knock the mould gently to dislodge the cake and place it on two pieces of the cut pandanus leaves.

6. Steam the cake over medium heat for about 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped cake. When cooked, remove from the steamer and let it cool down before serving.

Fried Cloud Ears/Black Fungus With Eggs

2011-07-29T11:58:00.002+08:00

Black fungus has a medicinal value. It is also known as cloud ears or 'bok nee'. Take it once a week to lower cholesterol and blood pressure. It also helps to improve in blood circulation

Ingredients:

2 big pieces soaked black fungus
2 eggs
1 red chile
1/2 tsp salt
1/2 tsp anchovy stock

Method:
1. Boil the soaked black fungus till soft. Cut chille and black fungus into strips.
2. Beat the eggs and season with salt and anchovy stock.
3. Heat up a wok with some oil and fry the egg till slightly golden in colour. Put in the black fungus, chile and stir fry for a few minutes,
4. Dish out and serve on a plate.

Fried Duck Vegetables With Prawns

2011-07-28T13:28:00.002+08:00

This is a vegetable that we seldom find in the market. It is a leafy vegetable with soft leaves. When cooked it has a dark green colour and tastes good. Some people call it duck vegetables because the leaves look like the duck's feet.

Ingredients:

8-10 leaves of duck vegetables
2 onions
some prawns
1 chille
1/4 tsp salt
1/4 tsp anchovy stock
a dash of pepper
oil for frying

Method:
1. Wash and cut the vegetables. Shred some chillies. Pound onions till fine.
2. Peel the prawns and mix with some pepper.
3. Heat up a wok and fry onions with prawns.Add in the vegetables and stir fry for a few minutes.
4. Add salt and anchovy stock. Mix in the shredded chillies. Serve on a plate.

Konnyaku Jelly With Peaches

2011-07-27T11:14:00.014+08:00

Konnyaku jelly is a traditional Japanese health food.. It is a popular desserts among kids and adults. It has a slightly chewy and bouncy texture. Fruits are added to the jelly to make it more interesting and tasty. Different types of moulds with cute shapes are sold in the supermarkets. The preparations in making the jelly is so simple that even a kid could manage to make it.

Ingredients:

10 g konnyaku jelly
1/2 cup sugar
4 cups water
some peaches

Method:
1. Mix konnyaku powder, sugar and water together.
2. Cut peaches into cubes.
3. Boil the mixture over low heat in a pot. Once the mixture boils, put off the fire.
4. Put some peaches into the mould. Pour the mixture into the konnyaku jelly moulds. Cool it for 10 minutes. Put in the refrigerator to chill it before serving.

Fried Fish Paste

2011-07-19T13:06:00.001+08:00

Making fish paste is a laborious work. It is worth the work because of the texture and chewy texture. The taste is fantastic.Nowadays there are a lot of fish paste sold in the markets but they are not as fresh and good if you know how to make it.

Ingredients:

1 kg Spanish Mackerel (ikan tenggiri)
1 tbsp corn starch
1 tsp salt
1/2 cup water

Method:
1. Wash and cut open the fish on both sides.

2. Scrape out the flesh with a spoon.

3. Pound the fish flesh with corn starch, salt and water mixture.

4. Keep pounding the fish till it is not sticky but shiny.
5. Divide the fish paste into small oblong size and fry in a wok till golden in colour.
6. Serve on a plate.

Bamboo Shoots Cooked With Coconut Milk And Chicken

2011-07-19T12:24:00.016+08:00

This dish is commonly known as lemak kuning. It is a very simple dish. It is cooked by simmering all the ingredients till cooked.Chile padi is added to the dish to make it spicy.

Ingredients:

500 g chicken
1 cup coconut milk
100 g bamboo shoots
2 cm ginger
1 piece tumeric leave
1 tsp turmeric powder
1 lemon grass (serai)
2 onions
2-3 bird's eye chile
1 fresh chile
2 tbsp dried anchovy (ikan bilis)
1 cube anchovy stock

Method:
1. Wash and cut the chicken into bite-sized pieces. Boil bamboo shoots for a few minutes.
2. Pound ginger, onions, bird's eye chile and anchovy till fine, Add in turmeric powder.
3. Pound lemon grass slightly.
4. Boil coconut milk in a pot. Put in all the pounded ingredients.chicken, tumeric leaves, bamboo shoots and anchovy stock.
5. When chicken is cooked, lower the fire and simmer for about 15 minutes. Put in some sliced fresh chillies.
6. Serve in a bowl.

Note:You can use fresh milk to replace coconut milk.
Lemak can be taken with sambal belacan.

Pineapple And Grape Enzyme

2011-07-09T12:19:00.006+08:00

Pineapple can break down proteins, aids digestion and bowel movement and improves appetite. It also increases the number of good bacteria in the intestines and helps to discharge waste from the body.

Grape is rich in Vitamin A, B and C. It contains glucose and promotes blood circulation and diuresis (urination).

• 1 ripe pineapple ( peeled and sliced)
• 1 bunch grapes
• 1/2 cup honey
• 1/2 cup brown sugar/ 100 g oligo sugar

Method:

1. Clean all the fruit and let them dry. When they are dry, slice pineapples thinly and the grapes into halves.

2. In a clean dry glass bottle, arrange the fruit layer by layer. Put in pineapple first, then the grapes. Pour in 1/8 cup honey and 1/8 cup brown sugar. Repeat the process till all the fruit are used up.

3. Cover the glass bottle with a piece of cloth or plastic cling wrap. Put in a cold place.

4. Everyday rotate the bottle so that all the fruit juice cover the fruit. Do this everyday for at least two weeks.

5. When done, keep the enzyme in the refrigerator.

6. To drink the enzyme, take 2 tbsp enzyme to a cup of water.

Note: Oligo sugar can be used to replace brown sugar which can be found in organic shops. This sugar is not as sweet and it is good for diabetics.

Fried Omelette With Sweet Radish

2011-07-08T12:25:00.001+08:00

Ingredients:
2 eggs
2 tbsp preserved sweet radish
1/2 tsp pepper powder

Method:
1. Wash preserved sweet radish and chop till fine
2. Beat 2 eggs in a bowl. Add the preserved radish and pepper.
3. Heat up a wok with some oil. Pour the mixture into the wok and fry till golden brown on both sides.
4. Serve on a plate.

Chicken Korma

2011-07-08T11:53:00.002+08:00

Ingredients:

2 tbsp korma powder
1/2 cup thick coconut milk
1/2 cup water
1/2 chicken
2 onions
2 cm garlic
1 tomato
1 lemon grass
2 tbsp oil

Method:
1. Wash and chop chicken into medium pieces.

2. Pound onions and garlic together till fine.

3. Cut tomato into small pieces.
4. Heat 2 tbsp of oil in a pot. When hot, fry onions, ginger, lemon grass and korma powder till fragrant.
5. Add the chicken pieces with cut tomatoes and mix well.
6. Pour in 1/2 cup of coconut milk with 1/2 cup of water. Let it simmer till chicken is tender.
7. Add in some salt to taste.
8. Serve in a bowl.

Bitter Gourd Fried With Preserved Soy Bean

2011-07-04T13:27:00.001+08:00

Bitter gourd is a very bitter vegetable. Even though it is bitter , many people take it for its medicinal value.
It is used to treat hypertension and eye complications,. It is also said to increase the body's resistance against infection. Bitter gourd is proven effective in treating blood disorders like blood boils, itching, scabies, psoriasis, ring-worm and other fungal diseases. Bitter gourd aids digestion and can be used by those with digestive disorders and constipation.

Ingredients:
1 bitter gourd
1 tbsp preserved soy bean
1 onion
oil for frying

Method:
1. Wash and slice the bitter gourd thinly.

2. Rub some salt into the sliced bitter gourd and let it rest for 10 minutes.
3. Squeeze out the juice from the bitter gourd. This is to reduce its bitterness.

4. Chop onions and pound preserved soy bean.

5. Heat up a wok and fry onions and preserved soy bean till fragrant.
6. Add in the bitter gourd. Put in 1/2 a cup of water. Let it simmer till soft.
7. Dish out the cooked bitter gourd.

Sweet Potato Cake With Coconut Filling (Kuih Badak)

2011-06-30T08:43:00.011+08:00

Ingredients:
600 g sweet potato
6 tbsp flour

Filling:
1/2 grated coconut
1 lemon grass
2 onions
2 cm turmeric
2 tbsp dried prawns
1 chili
1/2 tsp salt

oil for frying

Method:
1. Wash and boil sweet potato till soft.
2. Peel the skin and mash them with a fork or potato masher. Add all the flour to the potato and mix well.

Prepare the filling:

1. Slice lemon grass thinly.
2. Dice onions, chili and dried prawns.
3. Pound turmeric till fine.
4. Heat up 2 tbsp oil and fry all the ingredients till fragrant. Add grated coconut and some salt.
5. Cool it in a bowl.

Prepare the sweet potato cake:

1. Divide the mashed sweet potato dough into small balls.

2. Flatten each ball and put a tablespoon of the cooked filling.

3. Close up the filling to form a ball. Flatten the ball slightly.

4. Heat up a wok and deep fry the cake.
5. When golden brown, take out the cakes.
6. Serve on a plate.

Banana Muffin

2011-06-23T08:47:00.001+08:00

Ingredients:

200 g self raising flour
50 g Castor sugar
100 g butter
25 ml milk
2 eggs
2 bananas
1/8 tsp bicarbonate of soda

Method:
1. Cream butter and sugar together till light and fluffy.
2. Add in beaten eggs a little at a time.
3. Sift flour together with bicarbonate of soda.
4. Add in milk and flour alternately till well mixed into the cream mixture.
5. Peel bananas and mash them with a fork. Add in the mashed bananas.
6. Spoon the mixture into paper cups till 3/4 full.
7. Bake in a hot oven about 200 degrees Celsius for 15 minutes.
.

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How to make Rough Puff Pastry Curry Puff

2011-06-16T13:27:00.004+08:00

Ingredients:

200 g pastry margarine
300 g plain flour
100ml cold water
1/2 tsp salt
1tsp lemon juice

Filling:
100g potatoes
1tbsp curry powder
6 onions
2tbsp oil

Method:
Preparing the rough puff pastry:
1. Put the flour in a mixing bowl. Cut pastry margarine into small cubes.

2 Add iced water with 1 tsp lemon juice and mix until it is all incorporated, but don't overwork the dough

3. Roll it into a ball, wrap in cling film and refrigerate for 2O minutes.

4. Flour the work surface and roll out the pastry into a 40cm x 20cm rectangle. Fold it into three

5. Make a quarter-turn. Roll the block of pastry again into a 40cm x 20cm rectangle as before and fold it into three again.

6. Wrap the block in cling film and refrigerate it for at least 30 minutes.

7. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready.

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.

2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes. Add some water and cook till the mixture is dry. Leave to cool in a bowl.

Preparing the curry puff:
1. Roll out the dough into 1/4 cm thick. Cut into 6cm by 10 cm pieces. Put 1 tbsp of the filling on the rolled dough. Brush some beaten eggs on the top edge of the pastry. Fold over the pastry together. Brush some beaten eggs on top of the pastry before baking in the oven.

Banana Flowers(Jantung Pisang) Cooked With Coconut Milk

2011-06-04T14:55:00.006+08:00

Ingredients:

1 banana flower (jantung pisang)

2 red chillies

3 onions

1 small piece ginger

½ cup coconut milk

½ cup small prawns

½ tsp salt

½ tsp anchovy granules.

Method:

1. Clean jantung pisang. Take off the skin one by one until you can see the yellowish part of it. Cut into halves and boil in boiling water for 10 minutes.

2. Once cooked, drain off the water and let it cool down. Slice into strips when it has cool down. Squeeze out the juice and put aside. This is to get rid of the bitter taste.

3. Slice the chillies, onions and ginger. Shell the prawns. Put aside.

4. Heat up a pot and put in the coconut milk. Let it boil. Once boiled, put in the chillies, onions, ginger, prawns, salt the anchovy granules.

5. Let it boil for about 10 minutes. Serve the dish in a bowl.

Pineapples with Oranges and Lime Enzymes

2011-05-30T10:56:00.003+08:00

1 ripe pineapple ( peeled and sliced)

2 oranges ( peeled and sliced)

6 ripe lime (cut into halves)

1 cup honey

1 cup brown sugar/ 100 g oligo sugar

Method:

1. Clean all the fruits and let them dry. When they are dry, slice thinly

2. In a clean dry glass bottle, arrange 1/3 of the fruits layer by layer. Put in pineapple first, then oranges and lastly the lime. Pour in 1/3 cup honey and 1/3 cup brown sugar. Repeat the process till all the fruits are used up.

3. Cover the glass bottle with a piece of cloth or plastic cling wrap. Put in a cold place.

4. Everyday shake the bottle so that all the fruit juice cover the fruits. Do this everyday for at least two weeks. You can keep it longer if prefer. The acohol aroma will be stronger.

5. When done, keep the enzyme in the refrigerator. To get a thick and juicy enzyme, strain the enzyme in a container. The remainder fruits should be put in a juice extractor to get all the juice. Add this together with the strained enzymes. In this way, you will get a thicker and juicer enzyme.

6. To drink the enzyme, take 2 tbsp enzyme to a cup of water. You can also drink the concentrated enzyme if you prefer.

Note: Oligo sugar can be used to replace brown sugar which can be found in organic shops. This sugar is not as sweet and it is good for diabetics.

Fried Brinjal With Light Soy Sauce

2011-05-18T09:22:00.002+08:00

Ingredients:
2 brinjals
1 red chille
2 tbsp light soy sauce
1 tbsp oyster sauce
4 red onions
1/2 cup water

Method:
1. Cut brinjal into desired shape.

2. Sice onions and chille thinly.

3. Heat up a wok with some oil. Fry brinjals till golden brown. Dish out when done.

4. Fry onions till fragrant. Add sliced chillies and fried brinjal together. Add water, light soy sauce and oyster sauce. Let it simmer for five minutes. Dish out and serve in a bowl.

Clay Pot Tofu

2011-04-25T11:28:00.001+08:00

Cooking in clay pot makes the food tastier. Different types of food can be cooked in clay pot. You can add meat, chicken, vegetables, mushrooms and many more. Different types of sauce can be used too according to individual taste. Oyster sauce, dark sauce or light sauce can be used.
Cooking in clay pot can save you a lot of time. It is fast and easy to cook. It is suitable to cook during cold weather as it keeps you warm and cozy.

Ingredients:

2 pieces soft tofu

5 button mushrooms

2 pieces black fungus

a few slices of chicken meat

1 small piece ginger

2 cloves garlic

some spring onions

some shredded carrot

2 cups water

1 tsp corn starch with 2 tbsp water

oil for frying

Seasoning:

1 tbsp oyster sauce

1 tbsp light sauce

1 tbsp dark sauce.

Method:

1. Soak black fungus till soft. Cut into small pieces.

2. Cut tofu into squares and deep fry in a wok till golden brown in colour. Put aside in a bowl.

3. Cut button mushrooms into halves and spring onions into 3cm in length.

4. Heat up a clay pot with medium heat. Fry ginger and garlic till fragrant.

5. Add in chicken meat spring onions, shredded carrot and fry for a few minutes.

6. Add 2 cups of water and all the seasoning. Let it simmer. Thicken the gravy with corn starch solution.

7. Serve the dish hot.

Soft And Fluffy Baked Cheese Cake

2011-04-16T12:50:00.010+08:00

Ingredient:
100 g Castor sugar
4 egg white
4 egg yolk
50 g butter
250 g cream cheese
50 g fresh milk
60 g cake flour
1/2 tsp vanilla

Method:
1. Measure all the ingredients and put aside. Heat up the oven.

2. Separate the egg yolk and egg white.

3. Whisk the egg white with 20 g of sugar till fluffy.

4. Cream the butter, cream cheese and remainder sugar together till creamy. Add in the egg yolk and beat till thoroughly mixed. Add in the cake flour and stir slowly.

5. Pour in the fresh milk into the cake mixture and mix well. Add in vanilla to the mixture.

6. Mix the whisked egg white slowly.

7. Pour the mixture into a prepared 20 cm greased baking tin.

8, Bake in the oven about 180 degree Celsius.

Note: To prevent the bottom of the cake from burning, put the cake tin in a larger pan filled with some water.
If the oven is too hot, lower the temperature to 150 degree Celsius after 10 minutes.

Sugi/Sugee Cake

2011-04-09T15:11:00.006+08:00

Sugi or sugee which is also known as semolina comes from wheat flour and is yellow in colour. The wheat grain is coarsely ground and and it is obtained by sieving out the finer flour. It can be used as dessert, porridge, bread, pasta pudding and cakes. A lot of people love sugi cake for its richness and buttery aroma even though it has a grainy texture which gives one a delightful taste.

Ingredients:
250 g butter
180 g Castor sugar
100 ml fresh milk
5 big eggs
140 g self-raising flour
100 g semolina flour
1 tsp vanilla essence
Method:
1. Measure all the ingredients and put aside.
2. Cream butter with 150 g of Castor sugar till creamy. Add fresh milk and semolina flour together. Mix well and leave aside for two hours.

3. Heat up the oven about 180 degrees Celsius.
4. Separate the egg yolk and egg white. Beat the egg white with the remainder sugar till fluffy.

5. Add the egg yolk into the creamed mixture one at a time. Then mix in the self-raising flour till well-mixed. Add in vanilla essence for added aroma.
6. Fold in the whisked egg white slowly into the cake mixture.

7. Pour the cake mixture in a greased round or square tin about 20 cm in diameter.

8. Bake the cake in the hot oven about half an hour.

Nyonya Apam Balik

2011-04-01T09:02:00.001+08:00

There are many types of apam balik. It is a favourite among Malaysians. There is the crispy Chinese apam balik also known as 'Ban Chien Koh'or peanut pancake. The thicker ones are famous among the Malay communities. The Nyonya apam balik does not have any fillings. It is soft, fluffy and yummy!

Ingredients:

125 g wheat flour
225 ml thick coconut milk
25 ml water
1/2 piece gula melaka
1/2 tsp salt
1/4 tsp bi-carbonate of soda

Method:
1. Sift wheat flour into a container. Grate half a coconut and squeeze out the juice. Packet or powder coconut can also be used. Add coconut milk with salt into the dry flour.

2. Chop the gula melaka and boil with water till it dissolves. Add the boiling sugar into the flour mixture. Keep stirring till it is smooth. Let it rest for at least 3 hours.

3. After the resting period, add some bi-carbonate of soda to the flour mixture.
4. Heat up the cake mould and rub some oil.The fire should be small. When it is hot, pour some mixture into the mould. Let it cook slowly. When it is cooked, the surface is firm and not sticky.

5. Take out the cooked apam balik and flip or fold it into half. Serve on a plate.

Fried Indian Long Beans With Cauliflower And Snow Peas

2011-03-07T10:50:00.001+08:00

The Indian Long Beans are different from the normal long beans. The skin is hardy and cannot be eaten easily. The Indians like to cook it in curry and dhall recipes. It is low in calories. When cooked, only the juicy and sweet part inside the beans are taken. To do this , we have to bite and seep the soft part inside the bean.

Ingredients:

3 fresh Indian Beans

1/4 cauliflower

10 pieces snow peas

1 tsp turmeric

1/2 tsp salt

1tbsp dried shrimp

oil for frying

Method:

1. Wash and cut the Indian beans into about 3 cm long. Put the beans in a pot of water and boil till soft. It takes about 20 minutes.

2. Wash and cut cauliflower into small pieces. Cut the top end and lower end of snow peas. Boil them in a pot of boiling water for about 10 minutes.

3. Drain the vegetables once the are soft.

4. Soak dried shrimps and pound slightly.

5. Heat up a wok with some oil. When hot, fry dried shrimps till fragrant. Add in turmeric powder and all the vegetables. Add salt to taste.

6. Stir fry for a few minutes. Serve on a plate.

Freshly Baked Hard-Boiled Egg Pie

2011-03-05T12:13:00.001+08:00

This savoury pie is delicious. It is easy and fast to cook. The crust is flaky and melts in the mouth within seconds. For those of you who do not like sweet pies, try making this savoury pie for a change.

Ingredients for short crust pastry::
150 g flour
100 g butter or margarine
1 tbsp water
a pinch of salt

Ingredients for the filling:
3 hard-boiled eggs
1 potato
1/4 cup cheese or 3 pcs sliced cheese
1/4 cup fresh milk
2 fresh eggs
Method:
1. Prepare short crust pastry:
a) Measure flour and sieve together with a pinch of salt into a bowl.
b) Rub in butter or margarine until it resembles breadcrumb.

c) Form the mixture into a dough. Let it rest for 10 minutes.

d) Roll out the dough into 1/2 cm thick or less and place it on a greased pie tin.

e) Heat up an oven and half-baked the pastry. It takes about 10 minutes.

2. Prepare the fillings:
a) Boil the eggs and potato till cooked.
b) Shell the eggs and cut into quarters.
c) Peel the potato and cut into small cubes.
d) Arrange the eggs and cubed potatoes in the half-baked pastry.
e) Grate or cut the cheese and put them on top of the filling.

f) Beat the fresh eggs and milk together. Pour them over the filling.
g) Bake in the over for another 20 minutes or until it is cooked.
h) Serve on a plate.

Note: To save time on the cooking, boil potato and eggs before hand. You can also use french fries potatoes sold in supermarkets. This will save you a lot of your precious time.
Cheese slices can be used. Cut them into small pieces.

Fried Tiger Prawns With Chillies

2011-02-06T15:30:00.004+08:00

Tiger prawns have stripes on their body. The fresh prawns have stripes with blue, brown or grey colour.When it is cooked it changes colour to dark red colour. The meat is tougher and firmer than other types of prawns,

Ingredients:

1/2 kg tiger prawns

6 fresh chillies

6 dried chillies

1 tbsp dried shrimps

12 small onions

1 tbsp tamarind juice

1 tbsp sugar

4 tbsp oil

Method:

1. Soak dried chillies and shrimps. When soft, pound them together with fresh chillies and onions.

2. Heat up a wok. When hot, pour in some oil. Fry the pounded ingredients till fragrant.

3. Add in cleaned tiger prawns and fry till the prawns change into dark red colour. Add in tamarind juice and some sugar.

4. Fry for another 5 minutes and dish out the prawns. Serve on a plate.

Crispy Fried Nya ku (arrowroot)

2011-02-06T13:44:00.001+08:00

Nya ku is also known as arrowroot in English. It is a popular snack of the Chinese people during Chinese New Year. It can be cooked into dishes or deep fried into thin slices crispy snack. It can also be planted as a decorative plant.

Ingredients:

1/2 kg nya ku
oil for deep frying

Method:
1. Clean the nya ku. Scrap the skin using a small knife or scrapper.
2. Shred the nya ku thinly.

3. Heat up a wok and pour in enough oil for deep frying.
4. When it is hot, put in the nya ku piece by piece.
5. Keep the fire low so that the nya ku will not burn.
6. Take the nya ku out when it turns into golden brown in colour.

7. Drain them. well.

8. When cool, put them in an airtight container.

Steamed Yam Cake

2011-01-27T08:50:00.001+08:00

Yam is available throughout the year. There are many species of yam. Choose yam that are firm and do not have any cracks, bruises or soft. It should be stored in a cool, dark and well ventilated place. Do not store it in plastic containers or bags. It should be place in an open space.

Ingredients:

250g yam (skinned, diced, or shredded)

125 g rice flour

1 tbsp tapioca flour

250 ml water

30 g dried shrimps (soaked, chopped)

2 tbsp cooking oil

Seasoning:
1 tsp salt
1 tsp sesame oil (optional)
1 tsp pepper
1/2 tsp five-spice powder (optional)

Garnishing:
1 stalk spring onions (diced)
2 fresh red chillies (diced)
Fried shallot crisps

Method:

1. Mix rice flour and tapioca flour with 250 ml water. Strain mixture and set aside for 15 minutes.

2. Heat 2 tbsp oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried shrimps until aromatic. Remove half of it for garnishing.

4. Add in the shredded yam, seasoning and the flour mixture. Keep on stirring until mixture becomes thick. Pour the thick batter into a greased steaming tray. .

5. Steam mixture over high heat for 30 minutes or until cooked.

6. Whilst still hot, spread remaining fried dried shrimps on top. Garnish with chopped spring onions,chillies and fried shallot crisps.

7. When cold, cut into serving pieces and serve with chili sauce.

Steamed Beehive Rice Cake (Pak Tong Koh)

2011-01-27T08:14:00.003+08:00

One of my favourite cake is this traditional Chinese steamed cake. It is not as sweet as other local cakes. I have tried several times to make sure the recipe is a success.

Ingredients:
125 g rice flour
1 tbsp cornflour
100 g sugar
250 ml water
1 tbsp fresh yeast
1/4 tsp salt
1/2 tsp alkaline water

Method:

1. Add 150 ml water to the rice flour with cornflour and mix well. Leave the thick mixture aside while preparing the syrup.

2. To prepare the syrup, boil sugar with 100 ml water and salt. When boiling, pour the syrup into rice flour mixture. Stir well and leave aside to cool. Add 1/2 a teaspoon of alkaline water to the mixture.

3. Dissolve 1 tbsp fresh yeast in 2 tbsp of lukewarm water. Add a teaspoon of flour to the mixture to make sure the yeast rises properly. Stir well, cover and let the mixture rise until small tiny bubbles appear. It will take about 20 minutes depending on the weather. It will rise faster in warm weather.

4. Add the yeast mixture to the flour mixture. Let it rise again. It will take about 1/2 an hour. When the mixture rises it is ready to be steamed. Pour the mixture into a greased tin.

5. Add the mixture into the steamer. Steam for about 20 minutes. The cake is cooked when it is firm when touch.

Note: If instant yeast is used, use only 1 teaspoon of it. Let the yeast to rise first before adding to the flour mixture. This will ensure that your cake will rise and the yeast is fresh. Do not used expired yeast.

Fried Spinach With Century Egg

2011-01-26T08:50:00.001+08:00

Century egg is a Chinese delicacy and is made from either duck or chicken eggs. They are preserved for about 30 days in a solution.The egg white is dark brown in colour and the egg yolk is dark green in colour. It has a strong smell of ammonia and sulfur. Some people just eat the eggs with pickled ginger.
Spinach is also good for the health. It is low in calorie and high in vitamins and minerals. It is a healthy balanced diet.

Ingredients:

5-6 stalks young spinach
2 century eggs
2 cloves garlic
1 tsp anchovy stock

Method:
1. Clean young spinach and pluck the young leaves and stems.
2. Wash and drain them well.
3. Peel 2 century eggs and cut into quarters.
4. Heat up a pot of boiling water and blanch the spinach for a few minutes.
5. Drain the spinach with a sieve.
6. Heat up a wok with 2 tablespoons of oil.
7. Fry chopped garlic until fragrant. Put in the spinach, century eggs and anchovy stock with 1/4 cup water. Mix well for a few minutes.
8. Serve on a plate.

Steamed Pumpkin Cake

2011-01-13T13:23:00.047+08:00

Pumpkin cake is similar to the Chinese yam cake. The different is the colour and taste. It can be served for breakfast or during tea time. Usually the cake is served with chili sauce. It is light and yet delicious.

Ingredients:

150 g pumpkin
1 cup rice flour
1 cup water
1 tsp salt
1/2 tsp 5 spice powder (optional)
2 tbsp oil
2 tbsp dried prawns (blend till fine)
1 big mushrooms ( cut into small cubes)

Garnishing:
red chillies (Chopped till fine)
fried sliced onions

Method:
1. Clean pumpkin skin and cut into cubes or shred it finely.

2. Mix rice flour with water. Add 1 teaspoon salt. Heat up 2 tablespoons of oil and fry dried prawns with mushrooms. When it is fragrant, mix all the ingredients together and stir thoroughly till the mixture thickens slightly.Transfer the mixture into a tray.

3. Heat up a steamer. When the water is boiling, put the tray in the steamer.
4. Cover the steamer and steam for 40 minutes. The cake is cooked when it is firm.
5. When cooked, sprinkle some fried onions and red chillies on top of the steamed cake.
6. Cool the cake before cutting into diamond shape.

Note: This steamed pumpkin cake can be served with chili sauce. Let it cooled down before cutting into diamond shape.

Special Fried Omelet

2011-01-03T09:39:00.002+08:00

Omelet is done by beating a few eggs and frying them in a frying pan. Other ingredients are added to the eggs for better taste and more nutritious.The ingredients added should be cut into small pieces so that they will be cooked once the eggs are done.

Ingredients:
3-4 eggs
3 long beans
a few strands glass noodles(soh hoon)
2 pieces mushrooms
5 pieces prawns
a dash of pepper
1/2 tsp salt

Method:
1. Soak mushrooms and glass noodles till soft.
2. Cut the mushrooms and prawns into dice. Cut the glass noodles into shorter strands.

3.Slice the long beans thinly.
4. Beat the eggs in a bowl.

5. Mix all the prepared ingredients in a bowl with the beaten eggs.
6. Mix salt and pepper.
.

Fried Sweet Potato Leaves with sambal belacan

2011-01-03T09:17:00.007+08:00

Sweet potato leaves can be eaten. The young shoots are plucked and can be eaten raw or cooked. It can be boiled, fried or just taken raw. The young leaves can be cooked into many dishes. Some of the dishes are lemak, curry and stir-fry with sambal belacan.

It is easy to plant sweet potato. Usually they are planted from cuttings. Just take the stem from the plant with some shoots left and plant it on the ground. The soil should be sandy for it to grow well. If the cuttings cannot be obtainable, the sweet potato tubers can also be used to plant. Just take the old tubers with shoots. Put in on the ground or pots to grow it.

The leaves contains a lot of vitamin A, B and C.

Ingredients:

a few bunches sweet potato leaves

3 fresh chillies
1 cm belacan (shrimp paste)
1/2 tsp salt

Method:
1. Wash and pluck sweet potato leaves
2. Pound the chillies with belacan till fine to make sambal belacan.
3. Heat up a wok.When hot, fry the pounded chillies and stir-fry the vegetables for a few minutes.
4. Add some seasoning for better taste.

Aloe Vera And Dragon Eye Dessert

2010-12-09T12:44:00.002+08:00

This is another interesting dessert of mine. It tastes good and can be taken anytime of the day. It can be served hot or cold.

Ingredients:

1 cup dried dragon eye (longans)
1/2 cup aloe vera flesh
1/2 cup sugar
5 cups water

Method:
1. Clean the aloe vera and cut into small pieces.
2. Boil the dragon eye till they are soft. Add in the aloe vera and boil for half an hour.
3. Add in the sugar and serve when cooled.

Banana Apam

2010-12-09T11:53:00.000+08:00

There are many types of apam. Usually the apams are steamed. I'm making a different type of apam by using the sandwich maker. It is simple and fast to cook.Give it a try and I'm sure you will love it.

Ingredients:
5 ripe bananas
1 cup wheat flour
1/2 tsp bicarbonate of soda
1tbsp oil
1 egg

Method:
1. Peel the bananas skin and mash them till fine.
2. Sift flour and bicarbonate of soda together.
3. Beat the egg.
4. Mix all the ingredients together.

5. Heat up a sandwich maker.

6. When it is hot, put a tablespoon of the mixture in the sandwich maker.Spread the mixture evenly in the mould.

7. Close the lid and let it cook for a few minutes.

8. When the apam is cooked, lift the apam and fold it into half. Continue doing this till all the mixtures are finished.

Kuih Kosui

2010-11-20T11:10:00.004+08:00

Malaysians cakes are called kuih. They are usually steamed and are sold in food stalls, hawker centres and some sold in supermarkets. The ingredients used are usually rice flour, wheat flour, tapioca flour, brown sugar, coconut and sago.

Ingredients:

100 g palm sugar(gula melaka)

50 g brown sugar

2 pcs pandan leaves

250 ml water

150g rice flour

30g tapioca flour

1/2 tsp alkaline water (optional)

1/4 grated white coconut

1/2 tsp salt

Method:

1. Mix grated white coconut with salt and steam for 10 minutes.

2. Set aside to cool.

3. Boil 100 ml water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.

4. Strain syrup and leave it aside to cool.

5. Add the remaining water into the rice and tapioca flour. Mix them well. Add in the alkaline water if used.

6. Slowly add in the cooled syrup and mix well.

7. Strain the batter into the cake tin.

8. Put the strained batter in a steamer and keep stirring the batter till it is slightly thick. When you see some of the batter begin to stick to the ladle used for stirring, you can stop stirring. Steam it for 20 minutes.

9. When cooked, leave it aside to cool.

12.Cut the kuih into diamond shape and coat it with grated coconut.

Mango Enzymes

2010-11-17T11:59:00.003+08:00

Mangoes can really make you feel better because they are delicious and rich in vitamins, minerals and anti-oxidants. Mangoes contain an enzyme which act as a digestive aid. It is quite natural for many people to crave for mangoes.

Mangoes, whether they are green or ripe can be made into enzymes. We all know the importance of fiber in our diet. If you are eating your mango everyday, it helps in constipation and piles. An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangoes are also a great way to replenish yourself.

Ingredients:

4 mangoes
1 lemon
1/4 bottle oligo sugar
1/4 bottle honey

Method:

1. Wash and dry mangoes and lemon. When dry, slice mangoes and lemon thinly.

2. Divide the mangoes and lemon into 3 portions.

3. Arrange them neatly in a glass bottle. Pour some honey and sugar after each portion.

4. Cover the bottle with a piece of cling wrap. Put the lid on top of the bottle.

5. Keep in a cool dry place. Shake the bottle everyday so that they are well mixed.

6. After 2 -3 weeks it is ready to be consumed. Take 2 tbsp of the enzyme to a cup of cold water.

Note: The enzyme can be taken everyday. You can take it in the morning and at night after food.

To get a thick enzyme, blend the fruits once it is ready to be consumed. It is more nutritious and taste better.

Three Layered Sago Cake

2010-11-16T13:12:00.009+08:00

This is a traditional dessert with sago, brown sugar and grated coconut that is served during tea time.

It is very spongy and easy to make.

Ingredients :

300 gm sago pearl

90 gm white grated coconut

3 tablespoon granulated sugar

1/2 piece brown sugar

2 tbsp screw pine juice (pandan juice)

Pinch of salt

Method:
1. Soak sago in a container for a few hours. When the sago are soft, strain and rinse with a strainer.

2. Mix sago with grated coconut, sugar and salt in a mixing bowl. Divide the sago into three portions. Leave one portion as it is, the second portion mix with brown sugar and the last portion with pandan juice.

3. Spread the mixture in a baking tin with the three portions separately. Level and press down firmly. Place in a steamer and steam until the sago is transparent for about 20 minutes.

Spread the first layer with the plain sago

Spread the second layer with sago

which is mixed with brown sugar

Spread the third layer with sago which

has been mixed with some pandan juice

4. Remove from the steamer and let it cool. When completely cool, cut into diamond-shaped slices and serve on a plate.

Sweet Sour Pickled Mango

2010-11-16T11:55:00.005+08:00

Pickled mangoes can make one's mouth watering. Just the thought of the sweet and sour juice that accompanies the crunchy and perfectly pickled slices of mangoes has that effect.

Pickled mangoes are sold in stores or are made by many at home. It should have a good balance of sweet and sour taste and it has to be crunchy.

Ingredients:
4 mangoes
4 tbsp sugar
1tsp salt

Method:
1. Wash and peel the mangoes skin. Slice the mangoes to about 1/8 cm thick.
2. Mix the sliced mangoes with salt and sugar. Put it aside for an hour. Mix them well again.
3. Keep the pickled mangoes in a porcelain or glass container.
4. Refrigerate them.

Onde-Onde Keledek ( Sweet Potato Glutinous Rice Balls)

2010-11-05T17:41:00.003+08:00

Ingredients:

500 gm sweet potatoes

50 gm all purpose flour

50 gm glutinous rice flour

1 tsp salt

Fillings:

120 gm brown sugar (chopped)

2 tablespoons white sugar

Method:

1. Clean and boil sweet potatoes until soft. Put in a large bowl, peel the skin and mashed while still hot.

2. Sift the all purpose flour, glutinous rice flour and salt into a bowl . Mix them into a dough.

3. Divide the dough into 18-20 small balls. Combine brown and white sugar in a small bowl. Set aside.

4. Make a hole in the middle of the ball. Fill each ball with a little sugar mixture and roll into a ball again.

5. Dip the prepared balls into a pot of boiling water.

6. Take out the balls when they float on the boiling water.

7. Roll them on some grated coconut.

8. Serve on a plate or a specially made container from banana or pandanus leaves.

Preserved Shrimps (Cincaluk)

2010-10-24T07:45:00.000+08:00

Preserved shrimps or Cincaluk is a special dish made from shrimps which are fermented for a few days.The locals called them "geragau". The shrimps are found along the shores of Malacca. Nowadays these shrimps are less commonly available as more beaches are being reclaimed.

Ingredients:
3 1/2 cup fresh tiny shrimps
1/2 cup salt
1 cup cooked rice.

Method:
1. Clean the shrimps thoroughly. Drain them till completely dry.
2. Add salt and cooked rice to the cleaned shrimps. The rice is used to help in the fermenting process. Also, ensure that the rice is cold before being used.
3. Keep in an air tight glass bottle for a few days.
4. When it is ready to be eaten, pour some of the preserved shrimps on a plate. Mix them with shredded chillies, onions and squeezed lime juice.

Note: The preserved shrimps are also sold in bottles from supermarkets in Malaysia. It should be taken with rice.

Salted Egg-Yolk Crab With Curry Leaves

2010-10-13T08:55:00.001+08:00

Ingredients :

1 kg crabs

1/2 cup cornflour

Oil for deep-frying

3 salted egg yolks

2 stalks curry leaves

2 tablespoons butter

1/2 tsp salt

1/2 tsp pepper

1tsp sugar

Method :

1.Clean the crabs with a brush. Remove the pincers with a scissor and trim the legs. Remove the back shell of the crab. Cut the crab into 4 pieces.

2.Steam salted egg yolks for 3-4 minutes. Remove from the steamer and use a fork to mesh the egg yolks.

3.Mix the crab pieces in cornflour. Deep-fry in hot oil till golden in color. Remove and leave aside.

4.Melt butter in a wok, saute curry leaves until aromatic. Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce.

5.Add pepper, salt, sugar and then stir in the fried crabs. Stir-fry briskly to mix. Dish out and serve immediately.

Tip: The crabs are cooked when the shells turn red in colour and the flesh is opaque.

Spicy Boiled Noodles With Fried Beancurd, Eggs And Fresh Prawns (mee rebus)

2010-10-12T08:47:00.008+08:00

This is a spicy balanced meal. It is a local recipe for Singaporeans and Malaysians. This dish is a traditional hawker food and commonly known as Mee Rebus in Asean Countries. Translated into English the dish means simply "boiled noodles".This name is however misleading as the dish is more than boiled noodles. It has a rich spicy sauce and is served with an elaborate garnish.

A decade ago Mee Rebus was sold by hawkers who used to carry two baskets over a pole. At one of the pole in one basket will contain his traditional stove and a pot of boiling water. At the other end of the pole contained a basket with his ingredients for the Mee Rebus. After that they used pushed cart with a bicycle fixed to it when they have made enough money.

Lately, Mee Rebus is sold in local hawker centres.

Ingredients:

Gravy:

1/2 kg noodles

1/2 kg beansprouts

3 tbsp dried anchovy (for stock)

3 tbsp dried shrimp

10 shallots

4 tbsp curry powder

1 sweet potato (boiled and mashed to thicken gravy)

1 tbsp sugar

1/2 tbsp salt

3 lemon grass (serai)

Garnishing:

2 stalks Chinese celery (chopped coarsely)

4 pieces fried bean curd cake

6 shallots (sliced thinly and deep-fried till crispy)

6 fresh prawns (boil for a few minute)

2 green chillies (sliced thinly)

2 hard boiled eggs (sliced)

Method:

Preparing the gravy:

1. Grind and boil dried anchovy in a pot with 6 cups of water for the stock.

2. Grind dried shrimps with shallots and add this paste to the stock. Bring to a slow boil.

3. Add the crushed lemon grass into the gravy.

4. Add the curry powder and then sweet potato to thicken the gravy. Stir frequently to achieve a smooth consistency.

5. Add salt and sugar to taste

Preparing the noodles:

1. Blanch noodles and beansprouts in a pot of boiling water. Do not overcook the noodles and beansprouts or they will be soggy. Place on a dish.

2. Pour gravy over the noodles and beansprouts.

3. Garnish with fried bean curd, prawns, fried shallots, Chinese celery and sliced green chillies and also slices of hard-boiled eggs.

Tips

1. Eggs may be sliced using a piece of string, egg cutter or a sharp knife. This way the slices of eggs can be cut very thinly without breaking.

2.Prepare noodles only when the dish is about to be served.

Sweet Potato Doughnut

2010-10-06T12:41:00.003+08:00

Ingredients:

500 g sweet potatoes
100 g flour
2 tsp baking powder
4 tbsp sugar
oil for frying

Method:

1. Boil sweet potatoes until soft. Drain away the water, peel and mesh the sweet potatoes.

2. Mix the sweet potatoes with flour and baking flour. Do not knead the dough. Just mix it lightly with the flour.

3. Use rolling pin to roll the dough lightly to 1/2 inch thick.. Dust some flour on the surface if necessary, then use donut cutter or round cookies cutter to cut the dough into shape.

4. Heat up a wok and fry sweet potato rings till golden brown. Dish and drain.

5. Heat up a clean wok to prepare the syrup to coat the doughnut. Cook the sugar and water till thick. Add fried sweet potato rings and keep stirring till all potato rings are well coated with syrup and eventually crystallized.

Note: The syrup should be added the cooled doughnut only. Do not add in when it is hot.

If you do not have a doughnut mould,you can also shape the doughnut manually.

Mung Beans with Gingko Nuts

2010-09-27T09:09:00.001+08:00

Mung beans boiled with ginkgo nuts can be categorized as a dessert. Some people like to cook mung beans with ginger because of its medicinal value.The reason that I heard from older people is because mung beans can cause heartburn to certain people and so by adding ginger to this dessert , it can help to reduce this problem.

Ginkgo nut has the ability to prevent memory loss and prevent or delay dementia or Alzheimer’s disease. It is also good for blood circulation.

INGREDIENTS:

1 cup mung beans (green beans)

1/4 cup ginkgo nut

3 cups of water

1 small piece brown sugar

1 screw pine (pandan leaf)

1 inch of ginger (optional)

Salt to taste

Method:

1. Boil the mung beans with 1/4 cup of ginkgo nuts and water until tender.

2. Once cooked, add coconut milk together with brown sugar and screw pine leaf. Then add salt to taste and stir it well for about 10 minutes until it boil again.

3.Serve it hot in a bowl.

Note: Soak mung bean and ginkgo nut in water for at least 4 hours. This is to quicken the cooking time. This dessert can also be cooked in a slow cooker. If you want it to cook fast, set to high heat and let it boil till tender. Add 1 cup of water first if you use the slow cooker. Once the beans and nuts are soft, add in the remaining water.

Fragrant Clay pot Chicken Rice

2010-09-12T12:53:00.001+08:00

Ingredients:

1 cup rice

1.2 cup water

2 tbsp vegetable or peanut oil

1 tsp salt

1/2 tsp pepper

1 chicken drumstick

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

sliced spring onions for garnishing

1 mushroom (soaked and sliced thinly)

1 small piece salted fish

1 Chinese sausage (sliced thinly)

1 small piece ginger (sliced thinly)

Method:

1. Chop the chicken drumstick into three pieces.

2. Marinate chicken drumstick with light and dark soy sauce, oyster sauce, oil, pepper and salt. Store it in fridge for at least an hour.

3. Heat up 1 tablespoons of oil and fry ginger, Chinese sausage, salted fish and mushrooms till fragrant.

4. Add 1 cup of water with 1.2 cup of rice into the clay pot and cook it in medium heat.

5. Once the water begins to boil, add marinated chicken to the rice. Reduce the heat to low and simmer with the lid on.

6. After 15-20 minutes, the rice should be ready.

7. Sprinkle some spring onions on top of the rice.

8. Serve it while it's hot.

Note: This recipe is for one serving only. If more serving is needed, increase the ingredients accordingly.