Red Wine Steak Kabobs


*1 large beef bouillon cube (equivalent to make 2 cups)

*2 cups water

*1 1/2 cups Cabernet Sauvignon wine

*2 tablespoons minced shallots

*6 tablespoons butter

*1 1/2 lbs. boneless beef top sirloin steak, cut into 1 1/2-inch cubes

*1 medium yellow onion, cut into 1 1/2-inch triangles


01.Add beef bouillon cube, wine, and shallots to a large skillet and cook over high heat until mixture boils and reduces to half, about 15 minutes. Remove from heat and swirl in butter 1 tablespoon at a time. Cool to room temperature. Pour half of the sauce into a small bowl, cover, and refrigerate until ready to serve. Pour remaining sauce into a large bowl and add steak and onions turning to coat. Cover bowl and marinate in the refrigerator for 1 hour. Remove steak and onions from marinade and thread alternately on to metal skewers.

02.Preheat grill according to manufacturer's instructions for medium heat. Grill kabobs for about 10 - 15 minutes, turning occasionally during cooking process, until steak is desired doneness. (A 10-minute cooking time should result in medium-rare steak over medium-hot, ashen coals.) Meanwhile, warm up reserved sauce in the microwave or in a saucepan until just warm. Remove kabobs from grill and arrange on individual plates or a large platter. Drizzle sauce over kabobs and serve immediately.

Makes about 4 servings

Peppermint white chocolate with a festive chocolate dipped marshmallow

* 6 cups milk
* 6 cups heavy cream
* 1 Cup white chocolate melting chips or wafers
* 3/4 Cup peppermint schnapps
* 1 Cup milk chocolate melting chips or wafers
* 1 pack wooden toothpicks
* 1 bag marshmallows
* 1 shaker chocolate sprinkles

01.Bring milk to a simmer in a heavy large saucepan. Reduce heat to medium-low. Add white chocolate and stir until smooth. Remove from heat and stir in schnapps.
02. Transfer to a round chafing dish with a ladle for guests to serve themselves into individual mugs. Serve with chocolate-dipped marshmallows on the side.
03. To make chocolate-dipped marshmallows: Melt milk chocolate chips in a small bowl in the microwave for 10-second increments; stir until smooth. Insert a toothpick into a marshmallow and swirl the bottom half of the marshmallow in the chocolate. Immediately shake sprinkles over the chocolate. Place on wax paper until chocolate sets.

Portuguese Egg Tart

The Portuguese egg tart, also called Pastel de Nata, is popular in southeast Asia and in Europe. This recipe is made easy by using ready-made packaged pastry. All that is left to do is the filling for the tart shells, which is also very easy to make.


1 box of Betty Crocker Pie Crust Mix or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tbsp melted butter
1/3 cup cold water
1/3 cup of sugar
1/3 cup of heavy whipping cream
1/3 cup of milk
4 egg yolks
1 teaspoon pure vanilla extract


Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat the oven to 400 degrees F. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Bake in a 400 degrees F oven for 20 to 22 minutes, or until the tarts are golden brown and set.

SanDan Congee


01. 1 bowl Plain rice
02. A Egg
03. A Preserved eggs(Pidan)
04. A salted egg
05. 1 tsp Soup-stock
06. 1 tsp Chicken powder
07. 1/2 tsp sugar
08. 500cc Water
09. Some Salt & Pepper


01. sliced the preserved eggs and salted egg.
02. Boiling plain rice with the water and add salted egg and preserved egg cook for about 15 minutes.
03. Mix together chicken powder, sugar, salt and soup-stock.
04. Beat to spread the egg and put it into the pot then turn off the heat
04. Serve with some salt and pepper.

Teochew Casserole Porridge (潮汕砂锅粥)

Dried Turnip
Sesame oil

1. Cut and washed shrimp, shrimp should, shrimp feet, the shrimp split in half.
2. Cleaned and cut dried turnip, celery cut pellets, ginger cut into filaments.

1. Into the remaining rice in casserole, add rice to 4 times of water, open, cook over medium heat, begin to thick porridge.
2. Add dried turnip, stir it for 2 minutes.
3. Add ginger, stir cook for half a minute.
4. Add shrimp, stir cook until shrimp change color.
5. Serve some celery.
6. 1 spoons sesame oil, turn off the heat, the use of casserole heat, stirring evenly.

This pot to cook with leftover rice porridge for almost 20 minutes, mainly is to first cook thick porridge, a bowl of leftover rice, but also achievements in a pot of creamy porridge.

Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)


*Fresh rice cake 300g

*1/2 an onion

*1 stalk of spring onion

*2 leaves of cabbage

*Water 1/3 cup

*Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Chili *powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder)


1.Thin slice the onion.

2.Cut the cabbage and spring onion into medium size pieces.

3.Cut the fish cake sheets into medium size pieces.

4.Separate the rice cakes with your hands.


1.Pre heat the wok for about 10 seconds.

2.Add some oil and the onion. Stir it.

3.Add the cabbage and stir it.

4.Add the rice cakes, fish cakes, sauce and water. Stir it.

5.Add the spring onion. Stir it

6.Once all the vegetables are cooked, serve the meal on the plate.

Korean Kimchi Soup

*3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content)
*5 cups of sliced kimchi, drained
*1tbs of sugar
*1tbs of hot pepper flakes
*1tbsp of gochujang (use less to reduce the spiciness)
*1tbsp of sesame oil
*Two heads of green onions, minced
*3 cups of water
*3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content)*5 cups of sliced kimchi, drained*1tbs of sugar*1tbs of hot pepper flakes*1tbsp of gochujang (use less to reduce the spiciness)*1tbsp of sesame oil*Two heads of green onions, minced*3 cups of water

In a deep pot, place the chopped kimchi, hot pepper flakes, green onions, gochujang, and sugar. Turn on the heat and fry them for a couple of minutes. Next, pour in the water so it covers all of the ingredients. Let it boil for 30 minutes. Next, add the sesame oil and meat of your choice and let it simmer for five to ten minutes, or until the meat is tender. Turn off the heat and let it cool for several minutes before serving.

To lessen the "hotness" of Kimchi stew, use one more cup of water, forgo the gochujang, and load up on the meat. Let it simmer for slightly longer to let the flavor penetrate the meat.

To reduce the calories, replace meat with tofu. Chop the tofu into small cubes and let it simmer until it is falling apart. Skip the sugar.

Chinese Rice Wine Mee Suah

Ingredients :
*1 piece pig’s kidney, cut into thin slices
*1 piece pig’s liver, cut into thin slices
*1 small piece wood’s ear fungus, soaked in water and cut into thin slices
*Some sesame oil
*1 piece young ginger, cut into thin strips
*3 cups water
*Salt and sugar to taste
*1/2 bottle of glutinous rice wine
*1 bundle of mee suah, washed and drained

Method :
01. Heat sesame oil in pan. Saute the younger till fragrant.
02. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil.
03. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah.
04. Season with salt and sugar and let it simmer for a minute or till the liver and kidney is cook. Dish up and serve hot.

Chicken in chinese wine

*2 chicken drumsticks - cut into bite-sized  pieces
*marinate with 1/2 tbsp of soy sauce and corn flour
*3 tbsp of grated ginger
*1 cup of chinese red wine
*1 tbsp of sesame oil
*a pinch of sea salt to taste
*1 tsp of fine sugar
*1/4 cup of water

Saute the grated ginger in sesame oil in a non -stick wok over medium heat. When it is fragrant, add in the marinated chicken pieces and stir fry for a few minutes . Add in 1/4 cup of water and let it simmer till the chicken pieces are cooked through. Add in the chinese red wine and let it simmer till aromatic. Add salt and sugar to taste. Serve it hot with rice.

Longan tong sui with snow fungus and red dates

*5g snow fungus
*20g red dates
*20g ginkgo nuts
*50g sugar or to taste
*1000ml water

01. Soften the snow fungus by soaking it in water for 30 minutes. Drain and cut the snow fungus into pieces.

02. Rinse the longan, red dates and ginkgo nuts with water and set aside.

03. Add water into a pot and bring it to boil.

04. Add longan, red dates, ginkgo nuts, snow fungus, and sugar into the pot.

05. Lower heat to medium to low and boil for about 45 minutes. Add more water if need be.

06. Dish out and serve hot.

Gui Ling Gao(Chinese Herbal Black Jelly)

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"][/caption]

5 packs of gui ling gao powder
4 1/2 cups water
150gm HoneyComb sugar(黄蜂糖)
3/4 cup water

01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve.

02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk.

03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time.

04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator.

05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it dissolve and bubble up. It is have a consistency of the honey. Do not over boil as it may get too thick. If that's the case then add more water in and continue to bring to boil again only until it slightly thicken.

06. Pour some syrup over cold jelly and serve. You can serve this with honey, condensed milk, or canned fruits.


Chocolate Raspberry Cupcakes

1 1/2 cups all purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
1/2 tsp baking soda
Pinch of salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1/2 cup frozen raspberries, not thawed
1 tsp vanilla
2 tbsp balsamic vinegar

01. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside.
02. In a small bowl, mix together flour, cocoa powder, baking soda, and salt.
03. In a large bowl, using an electric mixer, beat sugar and oil until well combined. Add milk, frozen raspberries, and vanilla, being just until raspberries are mashed and well incorporated. Add flour mixture, beating until well blended. Mix in balsamic vinegar.
04. Scoop batter into prepared pan. Bake in preheated oven for 25 minutes, or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
White Chocolate Raspberry Buttercream Frosting
Adapted from Maple Buttercream by Julie Hasson
Makes 2 cups (Enough for 18 cupcakes)

2 cups confectioners’ sugar
¾ cup unsalted butter, at room temperature
¼ cup melted white chocolate
1/4 tsp raspberry extract
¼ tsp vanilla extract
Pinch of salt

01. In a bowl, using an electric mixer, beat together confectioners’ sugar, butter, melted chocolate, raspberry and vanilla extracts, and salt until smooth.
02. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.

Mint porridge

The 150 grams of rice, the other with fresh mint, dried mint, 100 grams or 20 grams with a darker soup pan, add appropriate amount of sugar and pour it into porridge, the blend.

Effectiveness: catch cold, headache and itching, sore throat are very good.

Japan Meatloaf


* 300 grams flour
* 250 grams of beef
* 50 grams onion
* egg, pepper, ginger, soy sauce, starch, rice wine, sesame oil


  1. Fillings

  • Wash chopped beef minced meat, chopped onion, ginger chopped into a fine powder;

  • Beef to add a little starch grasping absorbed, then add a spoonful of cooking oil, with salt, pepper, soy sauce, cooking wine, sesame oil, into an egg, stirring in one direction to pull its weight

  • to join a large spring onion and ginger and continue to mix in one direction after curing for 30 minutes covered with plastic wrap;

  1. Pastry and meat pie making

  • Flour, adding the right amount of warm water, form the pastry into a smooth surface of the dough, cover with plastic wrap awake for 20 minutes;

  • Kneading dough growth will be a good wake up, and then sub-divided into four smaller doses ;

  • Rubbing small doses became round, use hand to flat press, and make it into a large circle;

  • from the circle center of dough under the knife, cut dough to the edge of the cut dough in half;

  • the dough in 3/4 evenly coated with the preserved meat, do not pay attention to the edge of dough coated;

  • will not have the dough coated meat stacked up, and then to the right stack, the last remaining part of the following stacked up hand will be marginalized by tight;

  • pan put oil into the folded meat pie, cover the pot, a small fire to simmer till golden on both sides when ripe can be the middle.

Father's Day Video Recipes

Edible Father's Day Gifts

Father's Day Is Time For Barbecuing

Steamed chicken with Herbal chicken essence

*1/2 portion of a medium chicken
*3 Slices Of Ginger, shredded
*1 Bottle Of BRAND’S Chicken Essence
*3-4 Slices Of Dang Gui(当归)
*4 Red Dates(红枣)
*1/2 Tablespoon Gou Qizi(杞子)
*1/2 Teaspoon Salt
*1 Tablespoon Cooking/Rice Wine
*10g Finely Grated Ginger


01. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more.
02. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes.
03. Remove from the steamer, pour in the chicken essence over the chicken, cover the foil and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.
04. Remove the chicken, braised it with the chicken essence sauce and serve immediately.

a) You can used any favour of the Chicken Essence.
b) You may omit the extra herbs if you find it too heaty.

Snow Fungus & Papaya Sweet Soup


*Snow Fungus, 20 gram (or 1 flower)

*Red Dates, 6 stoned

*1 T + 1t Southern-ALmond. (nan-xing)

*1 medium - small Ripe papaya

*Rock sugar, 50 grams ( or estimated)

*1 litre water


01. Soak the dry snow fungus until soft. Break into small pieces.

2. Cut the papaya into cutes, de-stoned the red dates and wash the almonds.

03. Pour 1 litre of boiling water into slow cooker or any simmer pot, throw everything inside, and simmer for two hours.

04. Serve the sweet dessert with ingredients.

Note: Not advise to boil this soup like how u cook ur soup, as later, all the papaya will turn into mash. that's why, simmer it.

Mother's Day Video Recipes

Mother's Day Breakfast Recipe

Mother's Day Lunch Recipe

Mother's Day Meal

Curry Fish Head

*1-1.2 kg Fish Head (whole)
*5-6 slices Ginger
*1 pkt Red Curry Paste (Dancing Chef)
*2 pcs Lady finger - cut slant
*1 pc Eggplant- cut slant
*2 Tomatoes - cut wedges
*2 sprig Curry leaves
*1 tsp Salt
*1 tbsp Chilli paste (optional)
*150ml Coconut milk (Heng Guan brand)
*500ml Water

01.Clean and wash the fish head then use kitchen towel to pat dry.

02.Season with some salt and pepper.

03.Grease plate with little corn oil and put fish head on it with slice ginger.

04.Steam at high fire for 5 minutes.

05.Heat some cooking oil in wok.

06.Add Red Curry Paste and curry leaves, fry for a few minutes.

07.Add water and bring to boil.

08.Add in fish head and vegetable, cover and simmer at medium fire for about 7 minutes.

09.Lastly add in coconut milk, 1 tsp salt and bring to boil again.

10.Remove from heat.

Creamy Sushi

*1/2 pack all purpose cream, chilled
*1 tbsp. wasabi
*1/4 cup mayonnaise

Other Ingredients:

*2 cups newly cooked rice
*2 tbsp. vinegar
*1 1/2 tbsp. sugar
*dash of salt
*4 sheets seaweed or nori
*1 small can luncheon meat, cut in strips
*1 pack cheddar cheese, cut in strips
*1 cup ripe mango strips
*1 1/2 cups lettuce, chopped
*1/4 cup toasted sesame seeds

01. For the filling, mix all purpose cream, wasabi, and mayonnaise. Chill for an hour.
02. Mix rice with vinegar, sugar and salt. Cover bowl with damp cloth.
03. Sprinkle sushi mat with water. Lay a seaweed sheet on the sushi mat then top with evenly and thinly distributed rice with whole seaweed is covered.
04. Turn upside down with the seaweed facing you, spread the all purpose cream mixture on the entire sheet but leave a space in one horizontal edge for the filling.
05. Lay luncheon meat, lettuce, mangoes and cheese beside each other on the horizontal space. Roll the sushi mat starting at the edge with the filling.
06. When roll is finished, sprinkle exterior with sesame seeds and cut into smaller rolls. Repeat procedure with remaining ingredients. Serve with remaining all purpose cream mixture and soy sauce.

Canneloni Gratin

Ingredients:(Serving for 4 person)
* 1 onion 1 carrot half bunch parsley
* 50g butter
* 200g ground beef
* 2 cans luncheon meat
* salt, ground black pepper
* 400g tomato
* 2 tbsp spicy ketchup
* 12 lasagna sheets
* 150g grated Parmesan cheese


01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime.
02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni.
03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and bake in a preheated oven over medium heat for 20 minutes.

Shrimp and Watermelon Salad

*2 Tbsp. olive oil
*1 lb. peeled, deveined medium shrimp
*2 tsp. snipped fresh thyme
*4 cups sliced bok choy or napa cabbage
*1 cup grape tomatoes, halved
*2 1-inch slices seedless watermelon, halved
*Small limes, halved
*Feta cheese (optional)
*Fresh thyme sprigs

01. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.

02. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.

Mee Suah Soup

* 250 grammes of mee suah (or 4 pieces)
* 50 to 80 grammes of pork tenderloin (sliced thinly)
* 5 pieces dried chinese / shiitake mushrooms (sliced thinly)
* 2 large eggs
* 5 bulbs shallots (sliced thinly)
* 2 stalks spring onions (for garnishing)
* 4 tablespoons palm oil
* 5 soup bowls of hot water

01.Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

02.Leaving about 2 tablespoons of oil in wok, add mushrooms and saute for 30 seconds to 1 minute. Push to the side of the wok.

03.Add pork and stir fry till changed colour. Push to the side of the wok. Add remaining oil into wok and fry the eggs. Try not to break the eggs too much. Return mushrooms and pork into the fried egg and stir well for another 15 seconds or so.

04.Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.

Agar agar Pandan cake

*2 (0.88-ounce) package agar agar powder
*6 cups coconut milk
*2 1/3 cup superfine sugar, to taste
*7 1/3 cups cold water
*3/4 cup Sweetened Condensed Milk
*1 Tbs pandan paste, to taste
*1 Tbs mocha paste, to taste

01.Dissolve the agar agar in water. Pour in a sauce pan then put on the stove over high heat. Constantly stir with a wooden spoon. Bring to a boil then immediately lower to medium heat. Keep stiring for an even, smooth texture.

02.In a different pot, heat the coconut milk, then combine with the agar agar liquid. Add sugar. Then lower the  heat. Divide the mixture into 3 bowls. Pour 4 tablespoons of condensed milk in each bowl. Add the pandan paste in one of the 3 bowls and mocha in the second bowl. Leave the third bowl as it is. Stir until the color is even.

03.Brush each mold with cold water. Pour the bowl with pandan mixture into the mold to form the first layer. Let it cool about 10 degrees. The oil of the coconut milk will form a skin on top. It wil start to gel. Pour the plain coconut mixture as the second layer when the top is a little sticky to the finger but the liquid hasn't reach a gel consistency. Repeat the same procedure with the mocha mixture. It's crucial that you wait enough time in between each layer so that the layers bind together without mixing with each other.

04.Refrigerate for at least 2 hours or overnight. Unmold the jello cake onto a serving plate. It's delicately flavored.

Chicken Marsala

*4 small (12 ounces total) boneless, skinless chicken breast halves
*Nonstick spray coating
*1-1/2 cups sliced fresh mushrooms
*2 tablespoons sliced green onion
*2 tablespoons water
*1/4 teaspoon salt
*1/4 cup dry Marsala or dry sherry

01. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.

02. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.

03. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.

Cheesy Potato Cup

*4 (6-ounce) baking potatoes, pierced with fork
*1/3 cup fat-free (skim) milk
*1 tablespoon butter
*1/4 teaspoon salt
*2 ounces American cheese, cut into 8 cubes
*8 broccoli florets

Microwave Directions
01.Place potatoes in microwave and cook on HIGH 10 minutes. Slice potatoes in half. Cut small slice from round ends of each potato (this lets them sit upright on a plate).

02.Hold potatoes with clean kitchen towel and scoop out centers into medium bowl. Mash potatoes in bowl with fork until fluffy. Add milk, butter, and salt. Using electric mixer set on medium speed, beat until blended; do not overmix.

03.Divide mixture evenly among 8 potato shells and arrange in microwavable dish. Top each shell with cheese cube and broccoli floret. Place in microwave and cook on HIGH 2 minutes or until cheese melts.

五香 Ngoh Hiang

*1.5kg pork (五花肉)
*375g fish meat
*250g water chestnut
*6 medium-sized mushroom
*300g prawns
*4 tbsp corn flour
*12 pcs cream cracker
*3 tbsp light soya sauce
*2 tbsp sesame oil
*1 tsp five spice powder
*pepper - to taste
*few stalks of spring onion & chinese parsley
*1 pcs beancurd sheet

01. Peel and chop water chestnut into small cubes.
02. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes.
03. Devine the prawns and chop the prawns into very small pieces.
04. Pound the cream cracker until powder form.
05. Cut spring onion and chinese parsley into small pieces.
06. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference.
07. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served.

Steamed ngoh hiang can be stored in freezer for 1 month before consumption.

Stewed Sweet and Sour Vinegar Trotter

*1 pig’s trotter, about 2kg, cleaned and chopped into big pieces
*1 litre sweetened Chinese black vinegar
*700ml Chinese black vinegar
*800ml water
*600g young ginger, crushed
*2 tbsp sesame oil
*100g rock sugar
*100g palm sugar (gula Melaka)
*10 black dates (hak choe)
*½ tsp thick soy sauce, for colour

01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain.

02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil.

03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.

Pig Stomach Soup(too tor t'ng)

*500g Pig stomach
*500g Pork ribs/Chicken
*150g Water chestnut
*100g Preserved vegetable
*40g Ginger
*40g Shitake mushroom (soaked)
*30g Garlic
*20g Yunan Chinese Ham
*20g Spring Onion
*1tsp Peppercorn, (crushed)
*2lit Water
*1tsp Salt, to taste
*1tsp Pepper, to taste

01.Clean the pig stomach by washing it with water & plenty of salt, repeat this process a few times. Once cleaned, boiled it with spring onion, peppercorn & ginger till soft (20 minutes). Fry the pig stomach for another 5 minutes, this will further reduce the unwanted smell.
02.Boiled water, add in the pig stomach, pork/chicken, water chestnut, lots of peppercorn, preserve vegy, ginger, Yunan chinese ham (If you have) and shitake mushroom. Cook for approximately 1 hr or until pork/chicken is tender.
03.Then add in the gingko simmer for another 15 minutes. Season to taste with salt & pepper.
04.Add it lots of peppercorn if you wish, this will definitely brings out the heat in you !

CNY dessert

*20 fresh/ dried lotus seeds (I used the dried lotus seeds)
*2 whole pods fresh lily bulbs /20 petals dried lily bulbs (I used the fresh ones)
*20 dried longans
*40 wolfberries (kei zhi)
*15-20 red dates (seeded)
*Handful of yellow rock sugar cubes (according to personal preference)
*1500 ml water

01. Soak dried lotus seeds with hot water for 15 mins. Cut into halves.
02. Wash lily bulbs, longans and wolfberries.
03. Bring water to boil. Add in lotus seeds and cook under medium heat for another 15 mins or until the lotus seeds turn soft.
04. Add in red dates and continue to cook for another 10 mins.
05. Add in dried longans and continue to cook for another 10 mins.
06. Add in fresh lily bulbs, kei zhi and rock sugar. Cook for another 5 mins. Turn off the heat.

Kueh Lapis

*25 egg yolks
*5 egg whites
*500 gm butter
*200 gm sugar
*1 tin condensed milk
*170 gm plain flour
*2 tbsp golden syrup
*1 tsp vanilla essence
*1 tsp mixed spices

01.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.
02.  Beat egg yolks with sugar until thick and creamy.
03.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sieved flour.
04.  Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture.
05.  Grease and line an 8″ square tin and preheat tin.
06.  For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins.
07.  For subsequent layers, grill each layer for about 3 mins.
08.  When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins.  It will take longer if the sides are still wet.
09.  Turn cake out onto a metal grid and let cool completely before cutting.

Honey Cornflakes

Ingredients :
*40g butter
*1 tbsp sugar
*1 tbsp honey
*2 cups corn flakes
*1/2 cup nuts (optional)
*Raisins (optional)

Method :
01. Melt butter over low heat.
02. Add in sugar and honey, stir till sugar is dissolved.
03. Add in corn flakes, nuts or raisins and mix well.
04. Spoon into small paper cups and bake at 180 degrees for 10 mins.

Pineapple Tarts

For the pastry:

*250g butter
*30g icing sugar
*1 egg yolk + 1/2 egg whites
*360g plain flour
*2 tbsp custard powder

Pineapple Jam Filling:
*2 pineapples, grated
*160g sugar (depends on the sweetness of pineapple)
*2 cloves
*3cm cinnamon stick
*1 tbsp lime juice
*1 egg, beaten for glazing

01. Pineapple jam: Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
02. Pastry: Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Place into the fridge to rest for 30 minutes.
03. Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg.
04. Bake at 180C till golden brown. Leave to cool before storing.

Pork Patty With Apples

Ingredients:(Serve 4)
*Minced Pork 300(g)
*Ground cinnamon 1/2(tsp)
*Medium Onion 1(pc)
*Garlic 2 (cloves)
*Egg white 1 (pc)
*Salt and peppers (to taste)
*Sugar 1/2 (tsp)

01.Chop apple,onion and garlic together in a food processor.
02.Place it in a mixing bowl with the rest of the ingredients.Mix well,and form into patties.
03.Heat some oil in a frying pan,and pan-fry the patties until brown,about 10 mins.
04.Serve in a hamburger bun with lettuce,tomatoes,ketchup and any toppings or condiments you prefer.

Applesauce Wheat Germ Muffins


Ingredients (use vegan versions):
* 1 1/2 cups unbleached flour
* 1 cup wheat germ
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 1 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* Ener-G Egg Replacer equal to one egg
* 1/2 cup brown vegan sugar
* 1/3 cup vegetable oil
* 1 cup applesauce 1/2 cup soy or rice milk

Preheat oven to 425 F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat Ener-G Egg Replacer with brown vegan sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins.
Mix 2 teaspoons of vegan sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
Bake for 17 minutes.
These are very moist and tender muffins!

Vanilla Panna Cotta with Raspberry Jelly

Vanilla-Panna-Cotta-with-Rasberry jelly
* Raspberry Jelly
* 100g fresh raspberries
* 1 sachet diet raspberry jelly
* 250ml water
* Vanilla Panna Cotta
* 400ml pure cream
* 15 tablets Splenda, dissolved in 1 cup boiling water
* 1 vanilla bean
* 2 teaspoons powdered gelatine

01. Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould.
02. Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries.
03. Cover and refrigerate for 2 hours or until jelly has set.
04. Combine the cream and dissolved Splenda liquid in a small saucepan over low heat.
05. Split the vanilla bean lengthways, scrape out the seeds and add them to the saucepan. Use a whisk to evenly distribute the seeds through the panna cotta mixture.
06. Add the gelatine and stir until it is dissolved, being careful not to boil the mixture. Remove from heat and let stand at room temperature until cooled.
07. Stir panna cotta mixture to allow the vanilla seeds to float through the cream and gently pour into the moulds.
08. Cover and refrigerate for at least 2 hours or until set.
09. To serve, dip the outside of the mould quickly in a bowl of hot water to loosen and invert onto serving plates.

Curry Dhal

curry dhal
*4 tablespoons channa dhal
*3 green chillies
*2 gourds chopped
*1 teaspoon sambar powder
*1 tomato chopped
*2 teaspoons oil
*1 teaspoon mustard
*1 teaspoon urad dhal
*1 teaspoon jeera
*1/2 teaspoon hing
*1/4 teaspoon turmeric
*salt to taste

Soak the channa dhal in the water for an hour and then cook in the microwave along with water for 8 minutes high. If you don't want to use the microwave just cook it in an open kettle along with water till it is 3/4th cooked and keep aside. Now in a skillet heat up the oil and add the mustard, urad, jeera , and turmeric. Once they start splattering add the chiilies and the tomatoes. Saute it for 3 minutes and then add the chopped gourd and the channa dhal along with a little water and add the sambar powder and salt and cook till done.Doesn't take very long for the gourd to get cooked. Serve it with rice or rotis.

Roti Canai


*600g Plain wheat flour
*1 teaspoon Salt
*1 cup Warm water or milk
*1/2 cup Ghee or margarine
*1 egg
*1 teaspoon 1 teaspoon

01.Sift the flour and salt together
02.Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
03. Leave for 2-3 hours or overnight.
04.Divide dough into 8 equal parts.
05.Shape it into balls
06.Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
07.Roll up dough and twist it into a coil. Pressing one open end onto the top.
08.Roll it again as thin as possible into a round shape.
09.Beginning at one of the open ends, roll up dough tightly and coil it again as before.
10.Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
11.Heat a pan.Bake individually over a moderate heat.
12.Turn it over and spread a little ghee on it until both sides are golden brown.