蜂巢糕 Baked Honey Comb

Baked honey comb


Ingredients:
Sugar 250(g)
Water 230(g)
Flour 150(g)
Soda bicarbonate
2(tsp)
Condensed milk 90(g)
Butter 80(g)
Eggs 5(pcs)


Methods:
01.Sieve flour and soda bocarbonate.
02.Cook half of the sugar over low heat till brown.Pour in water , braise till sugar dissolves.Add in remaining sugar and boil till sugar dissolves.
03.Beat butter and milk rapidly(speed 3) till creamy.
04.Beat egg till it foams , add into butter mixture gradually and mix well.
05.Add in flour and beat softly(speed 1) until even.Pour in syrup and mix well.
06.Pour batter into a 9 x 6 x 3 inch baking pan.Bake at 180°C  for 1 1/2 hours.

香脆米卷 Crispy Yam Rolls

crispy yam rolls


Ingredients:
Yam 50(g)
Rice Paper 20(pcs)


Fillings:
Chopped vegetarian BBQ pork 50(g)
Chopped water chestnut 50(g)
Chopped Chinese mushroom 50(g)


Seasoning:
Salt 1(tsp)
Sugar 1(tsp)
Five spice powder 1/4(tsp)


Methods:
01.Steam yam till cooked.Remove and mash.
02.Heat pot with some oil.Fry Fillings till fragrant.
03.Mix Seasoning with mashed yam and Fillings.
04.Wrap Fillings mixture with rice paper.Fold into rectangular shape.Seal with some flour and water mixture.
05.Heat pot with some oil , fry the yam rolls till golden brown.Serve.

马蹄糕 Water Chestnut Pudding

water chestnut pudding

Ingredients A:
Water chestnut 260(g)-(peel and diced)
Sugar 230(g)
Water 1(L)

Ingredients B:
Corn oil 50(ml)
Water chestnut flour 120(g)
Corn flour 50(g)
Custard powder 50(g)
Milk 50(ml)
Water 250(ml)

Methods:
01.Mix all ingredients B until well combined.
02.Boil ingredients A.Add ingredients B and mix well.Pour in corn oil last.
03.Pour the mixture into a 9 X 9 inch steaming tray.Steam for 15 mins.Leave pudding to cool and chill before serving.

肉碎蒸蛋 Steamed Minced Pork Meat with Eggs

Steamed minced pork meat with eggs

Ingredients:
Shrimp 5o(g)
Spring onion 1(stalk)
Century egg 1(pc)
Salted egg 1(pc)
Eggs 4(pcs)
Minced pork 150(g)

Seasoning:
Water 40(ml)
Light soy sauce 1(tbsp)
Sesame oil 1(tsp)
Salt 1/2(tsp)

Methods:
01.Remove shrimp's shell and intestines , rinse , drain and dice.Dice spring onion and century egg.Mash and dice salted egg.Beat egg.
02.Mix minced pork , shrimp , salted egg , century egg , beaten egg and seasoning.
03.Grease oil in a bowl , pour in minced pork mixture , steam for 20 mins over low heat.Sprinkle spring onion dices.Serve.

福州蛋花汤 HockChew Egg Gravy Soup

Hockchew egg gravy soup

Ingredients A:
Broth 1.5(L)
Salt (adequate)
Pepper (adequate)
Thick soy sauce 1(tbsp)

Ingredients B:
Minced meat 300(g)
Sobests flour solution or Starch for thickening

Ingredients C:
Egg 2(pcs)
Soy sauce 1(tbsp)
Black vinegar (adequate)

Methods:
01.Bring ingredients A to a boil , add in meat to cook , stir in flour solution.
02.Stir in eggs and soy sauce , remove and serve with black vinegar.

合桃苹果老黄瓜汤 Walnut Apple & Old Cucumber Soup

Walnut apple & old cucumber soup


Ingredients:
Walnuts(blanched) 5o(g)
Apples(cut into a pieces) 2(pcs)
Old cucumber(seeded & cut into pieces) 600(g)
Red dates 1/2(bowl)
Mixed nuts(soaked over night) 1/4 (cup)
Dried tangerine peel 2(g)
Water 2(bowls)


Seasoning:
Salt 1/2 (tsp)


Methods:
Boil all ingredients for 3-4 hours , and then season with salt.

Soft Oatmeal Cookies

soft oatmeal cookies

Ingredients:
Butter 1(cup)-softened
White sugar 1(cup)
Packed brown sugar 1(cup)
Egg 2(pcs)
Vanilla extract 1(tsp)
All-purpose flour 2(cup)
Baking soda 1(tsp)
Salt 1(tsp)
Ground cinnamon 1 1/2(tsp)
Quick cooking oats 3 (cup)
Methods:
01. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
02. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
03. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

蛤俐鲜汤 Superior Stock Clams

Superior stock clams

Ingredients:
Clams 600(g)
Sesame oil 1(tbsp)
Tong kwai 3 (slices)
Kei chi 1(tbsp)
Shredded Ginger 2(tbsp)
Chilli padi (diced)
Chicken stock 500(ml)

Seasoning:
Shao xing wine 1(tbsp)
Sugar (adequate)
Salt (adequate)
Pepper (adequate)

Methods:
01.Rinse clams and drain well.
02.Heat sesame oil in a wok and saute ginger and chilli padi until fragrant.Pour in chicken stick and add tong kwai.Cook for 6-7 mins.
03.Add clams and kei chi.Cover the wok and cook until clams open up.Add seasoning and splash in wine.Dish out and serve immediately.

面包沙律 Panzanella

panzanella


Ingredients:
Stale bread (crust removed & peeled) 500(g)
Green zucchini (slice lengthwise) 100(g)
Yellow zucchini (slice lengthwise) 10(g)
Eggplant (slice lengthwise) 100(g)
Cherry tomatoes (halves) 80(g)
Fresh basil leaves 25(g) / 4(stalks)
Whole pitted olives 20(g)
Capers 2(tbsp)
Butter 50(g)
Extra virgin olive oil 50(ml)
Salt (adequate)
Pepper (adequate)


Methods:
01.Purchase bread in advance ,  or purchase stale bread.Peel away mould on crust , and peel remaining bread into pieces.
02.Melt the butter in  pan till light brown then turn off the heat and toss bread pieces in it.
03.Dry roast the zucchinis , eggplant and cherry tomatoes in the pan.
04.Put the bread and Roasted vegetables in big mixing bowl.Mix in the Basil , Olives , Capers and olive oil.Mix everything with hands,season to taste.

妈蜜鸡 Marmite Chicken

marmite chicken

Ingredients:
Oil for deep-frying 250(ml)
Chicken thighs 2(pcs)-about 500(g) cut into a piece

Marinate:
Light soya sauce 1(tsp)
Salt 1/2 (tsp)
Pepper 1/2(tsp)
Corn flour 1(tbsp)

Sauce:
Marmite yeast extract 2(tbsp)
Maltose 1(tbsp)
Honey 1(tbsp)
Light soya sauce 1(tbsp)
Dash pf pepper and chicken stock granules
Water 100(ml)

Methods:
01.Mix chicken with marinade and marinate for 1 hour.Deep-fry in hot oil for 2 minutes or until cooked.Dish and drain.
02.Leave 1 tbsp oil in wok,pour in sauce and cook at medium heat until thick.Put in fried chicken and mix well.Dish up and serve.

Tips:
Can use same method to prepare "Marmite spare rips" or "Marmite Prawns".Do not marinate prawns before frying.

黑椒蟹 Black Pepper Crabs

black pepper crabs

Ingredients:
Crabs 1(kg)
Oil 2 (tbsp)
Chopped garlic 1(tbsp)
Onion 1 (pcs) -chopped
Chopped spring onion 1(tbsp)
Water 150 (ml)

Seasoning:
Ground black pepper 1(tbsp)
Light soya sauce 1(tbsp)
Oyster sauce 1(tsp)
Sugar 1 (tsp)
Shaoxing wine 2(tbsp)

Methods:
01.Clean the crabs.Coat with corn flour and deep-fry in hot oil until cooked.Dish and drain.
02.Heat up 2 tbspoil,saute chopped garlic and onion until fragrant.Add in seasoning and stir well.
03.Add in crabs,chopped spring onion,water and stir-fry at high heat until dry.Dish up and serve.

鲑鱼花卷寿司 Salmon Hana Maki

Salmon Hana Maki

Ingredients:
Sushi rice 30(g)
Thin slices salmon 3(pcs)
Minced fried salmon skin 30(g)
Japanese mayonnaise 20(g)
Prawn roe (ebikko) (adequate)

Methods:
01.Divide sushi rice into 3 equal portions , mould into small rice balls.Wrap each rice ball with a salmon slice.
02.Place minced fried salmon skin on each rice ball , squeeze mayonnaise on top , sprinkle prawn roe as garnish,serve.

培根鲜虾卷 Bacon Prawn Rolls

Bacon Prawn Rolls

Ingredients:
Prawns 50(g)
Bacon 6(slices)
Eggs 2(pcs)
White Spring onion 6(pcs)-per pcs is 5(cm)
Long bean 6(pcs)-per pcs is 5(cm)
Carrot 6(pcs)-per pcs is 5(cm)
Cornflour 2(tbsp)
Plain flour 2(tbsp)
Tapioca flour (adequate)

Seasoning:
Salt 1/2(tsp)
Flattened black peppercorn 1/2(tsp)
Sugar 1/2(tsp)

Methods:
01.Shell prawns , keep its tail.Slice back of prawns , remove entrails.Rinse and drain both prawn and bacon.Beat eggs.
02.Flatten bacon ,  sprinkle tapioca flour on it.Put in white spring onion , followed by long beans , carrot and prawns.Add Seasonings , roll up.Coat with beaten eggs , corn flour and flour.
03.Heat pot , deep-fry bacon till golden brown.Romove and drain.Serve.

日式照烧鸡肉比萨 Japanese Teriyaki Chicken Pizza

japanese teriyaki chicken pizza


Ingredient:
Pizza base 1(pc)
Teriyaki chicken 100(g)
Tomato dice  1/2(pc)
Avocado slide 1/4(pc)
Roasted onion (adequate)
Bonito flakes (adequate)
Mozzarella cheese (adequate)
Grated parmesan cheese (adequate)


Methods:
01.Spread teriyaki sauce on pizza base.
02.Add sliced teriyaki chicken,tomato dice,avocado slice,roasted onion.
03.Topped with mozarella and grated parmesan cheese.Send into oven at 220
°C for 15 mins till pizza turns brown.
04.Cut the pizza into 4 parts.Drizzle with mayonnaise and topped with bonito flake.

五味羊排 5 Spices Lamb Rack

5 spices lamb rack

Ingredients:
Lamb rack 2(pcs)-per pcs 70(g)
Light soy sauce 2(tbsp)
Dark soy sauce 1(tbsp)
Sugar 1(tbsp)
Five spice powder (adequate)
Nan ru/Soy bean paste 1/4 (tsp)
Water 2(tbsp)
Cheery tomato (adequate)
Baby corn (adequate)

Methods:
01.Mix Ingredients except lamb rack,chrry tomato and baby corn together.
02.Marinate lamb rack with mixture for 3-4 hours.Keep the mixture.
03.Sear lamb rack on pan till lightly brown.Put into oven at 200°C  for 4mins.Serve with cherry tomato and baby corn.
04.Sauce:boil seasoning mixture,thicken with corn starch.

上汤苋菜 Chinese Spinach In Superior Stock

chinese spinach in superior stock

Ingredients:
Oil 1 (tbsp)
Sliced garlic 1(tbsp)
Stock 800(ml)
Chinese Spinach 500(g)
Century egg 1 (pcs)-(Diced)
Fine ikan bilis 40(g)-(Fried)

Seasoning:
Salt 1(tsp)
Light soya sauce 1(tbsp)
Dash of pepper and chicken stock granules

Methods:
01.Heat up 1 (tbsp) oil and saute sliced garlic until fragrant.Pour in stock and bring to boil.
02.Put in Chinese spinach and cook for about 3 minutes.Add in seasoning,century egg and bring to boil.Dish up.
03.Sprinkle fried ikan bilis on top and serve hot.

Tips:
Use young spinach shoots to cook the soup so that it is nice and smooth.

炸鲍鱼菇 Fry obalonus

fry obalonus


Ingredients:
Obalonus 300(g)
Flour 300(g)
Salad oil 1(tbsp)
Salt 1(tbsp)
Pepper 1(tbp)
Water (adequate)
Oil for deep frying


Seasoning:
Pepper salt 1 mid spoon


Methods:
01.Clean obalonus then drain up and chip.Pickle with salt and pepper.
02.Mix water with salad oil well,add flour slowly and stir well into mash,wait for 7-8 mins.
03.Preheat the pan with frying oil into 80% hot , coat obalonus with method 02 and fry into golden ,  drain up and dish up.Serve with pepper salt.

蜜瓜西米露 Sago Puree with Honeydew

sago puree with honeydew

Ingredient:
Honeydew shreds (adequate)
Sago 1/2 (bowl)
Coconut 1 (pc)
Milk 100(ml)
Castor sugar 150(g)
Pandan leaves 5(pcs)
Water 1.5(L)

Methods:
01.Grate coconut and squeeze for thick coconut milk.Add 1.5(L) water to grated coconut milk again.Set aside.
02.Boil sago with adequate water until it is cooked.
03.Boil coconut milk , castor sugar and pandan leaves in a pot.Add in thick coconut milk and milk.Mix well and remove from heat.Add in honeydew shreds and cooked sago.
04.Chill in fridge before serving.

虾酱鸡翼 Deep-Fried Chicken Wing With Prawn Paste

chicken wing

Ingredients:
Chicken wings 10(pcs)
Rice flour 3(tbsp)
Plain flour 1(tbsp)
Oil for deep frying

Marinade:
Prawn paste 2(tbsp)
Sugar 1(tbsp)
Chopped coriander leaves 1(tbsp)
Egg 1(pcs)

Methods:
01.Clean and pat dry the chicken wings.Mix with marinade and season for 30 minutes.
02.Add rice flour and plain flour into the chicken wings,mix well and season for another 30 minutes.
03.Heat up oil for deep-frying,put in chicken wings and deep-frying until golden brown and cooked.Dish and drain.

马来糕 Malay Cake

malay cake

Ingredient A:
Low protein flour 240(g)
Double action baking powder 2(tsp)
Soda bicarbonate 1/2(tsp)
Custard powder 60(g)

Ingredient B:
Vanilla essence 1/2 (tsp)
Eggs (Grade A) 6 (pcs)
Margarine(melted) 160(g)
Brown Sugar 360(g)
Dark soy sauce(optional) 1(tsp)

Methods:
01.Beat eggs,add brown sugar gradually,beat mixture till thickens.
02.Fold in sieved ingredients A and mix well.Add in vanilla essence,leave to proof for 30-60 mins.
03.Add melted margarine and mix well.Pour mixture into steamer lined with paper and oil at the base,steam over high heat for 30 mins.

白糖糕 White Sugar Cake

white sugar cake


Ingredient A:
Yeast 1(tbsp)
Cooked rice 100(g)
Sugar 1(tbsp)


Ingredient B:
Water 350(ml)
Sugar 230(g)
Pandan leaves 4(pcs)


Ingredient C:
Rice flour 250(g)
Water 200(ml)


Ingredient D:
Oil 1.5(tbsp)
Double action baking powder 1(tbsp)


Methods:
01.Mix ingredients A and set aside for 1day.
02.Mix ingredients B and cook until it boils.Add Ingredients C and leave to cool.Add ingredients A and set aside for another 18 hours.Remove pandan leaves.
03.Add ingredients D.Mix well and pour the batter into a 9 x 9 inches steaming tray.Steam for 20 minutes.Serve.

炸芥兰 Fried Kai Lan

fried kailan

Ingredient A:
Kai Lan 500(g)
Oil for deep-frying
Shredded ginger 1/2 (tbsp)
Chopped garlic 1/2 (tbsp)

Ingredient B:
Caster sugar 1 (tbsp)
Shredded dried cuttlefish 1(tbsp)-(fried until crispy)
Small ikan bilis 1(tbsp)-(fried until crispy)

Seasoning:
Oyster sauce 1(tsp)
Light soya sauce 1(tsp)
Shaoxing wine (a little)
Corn flour water for thickening (a little)


Methods:
01.Separate kai lan into leaves and stems.Cut leaves into fine shreds and cut the stems into slices.
02.Heat up oil for deep-frying,deep-fry kai lan leaves until crispy.Dish and drain.
03.Leave 1 tbsp oil in wok,saute ginger and garlic until fragrant.Add in kai lan stems,seasoning and stir-fry untill cooked.Thicken with corn flour water dish up.
04.Put fried kai lan leaves on top of stems,sprinkle ingredients B over it and serve.

咖啡排骨 Coffee spare ribs

coffee spare ribs

Ingredient:
Spare rib(cut into pieces) 1 kg

Marinade:
Oyster sauce 1(tbsp)
Sugar 1(tsp)
Salt 1(tsp)
Sesame oil 1 (tsp)
Egg 1
Plain flour 1 (tbsp)
Custard powder 1 (tbsp)
Bicarbonate of soda 1(tbsp)
Water 200(ml)
Corn flour 200(g)-(add in last)

Sauce:
Maltose 2(tbsp)
Sugar 2(tbsp)
Worcestershire sauce 1(tbsp)
Instant coffee powder 1(tsp)
Water 100(ml)

Methods:
01.Combine spare ribs with marinade and mix well.Marinade for 3 hours,Deep fry in hot oil until golden brown.Dish and drain.
02.Pour sauce into a clean wok and cook for 2 minutes until thick.
03.Put in fried spare ribs,mix well and dish up.Serve.

黑糯米糊 Pulot Hitam

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice ) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus ) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. From Wikipedia, the free encyclopedia

pulot hitam

Ingredient:
Black glutinous rice 200(g)
Water 2.5(L)
Gula melaka(dissolve in 1 cup water) 200(g)
Sugar 2(tbsp)
salt 1/2(tbsp)
Pandan leaves 5(pcs)
Coconut(peeled, grated, squeezed) 2(pcs)

Methods
01. Mix coconut milk with 1/4 teaspoon salt,set aside in fridge.
02. Wash rice and drain,Put in large pot with 2.5 litres water.Tie washed pandan leaves into a knot and add to pot.Bring to boil over High Heat.
03. Turn heat down to Medium,simmer for 1.5 hours,stirring continuously to prevent mixture from sticking to the bottom of the pot.Leave the pot slightly uncovered so that water will not boil over and dirty your cooker.
04. Add gula Melaka mixture,continue to boil for 20 mins.(Let it simmer for a longer time if you like your pulot hitam thicker.)
05. When ready,serve it hot with cold coconut milk on the side.

芋泥 (Yam Pudding-Ou nee)

Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam.  From Wikipedia's Yam

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Ingredient:

Yam(skin removed and chopped) 800(g)
Gingko nuts 100 (g)
Castor sugar 200(g)
Sugar 3(tbsp)
Pumpkin(diced) 1/4(cup)
Lard 6(tbsp)
Water 1/4(cup)

Method

01. Place pumpkin and gingko in a saucepan,add 1/4 cup water and the sugar and cook until done.The pumpkin should have absorbed the syrup.
02. Pick out gingko nuts,split them in half and pick out bitter centre.Set aside nuts.
03. Steam yams over rapidly boiling water till soft.Blitz it in a processor with castor sugar and lard till it is a smooth paste.Set aside and keep warm.
04. Stir pumpkin into yam paste.Spoon into serving bowls.Top with gingko nuts and serve warm.