Sayor Lodeh

Ingredients:

300g long beans
300g cabbage
300g turnip
1 small chayote
1 red carrot
2 brinjals
4 pieces taukwa

2  stalks lemon grass
1 thumb-sized piece galangal

Spice Paste:
3 cloves garlic
10 shallots
5 buah keras
2.5cm ginger
2cm tumeric
50g dried prawns
50g dried anchovies
2 tsp belachan
2 tbsp chilli paste

1.5 litres water
500ml thick coconut milk
200ml evaporated milk
1/2 cup cooking oil
2 tsp salt

Method:
1.  Clean and cut vegetables into small pieces. 
2.  Cut the taukwa to small triangles and deep fry till skin is a bit crispy.
3.  Blend all spice paste ingredients together and mix with the chilli paste.
4.  Heat oil in wok and fry blended spice paste till fragrant and set aside.
5.  Bring 1.5 litres water to a boil.  Add the crushed galangal, serai and all the vegetables.
6.  When vegetables are almost cooked, add the fried spice paste and mix well.
7.  Add the thick coconut milk and evaporated milk.  Season with salt according to taste.
8.  Lastly add in the fried taukwa.

Tang Yuan In Ginger Syrup

Ingredients:

300g glutinous rice flour
300ml water
few drops of red food colouring
1 packet coloured tapioca flour cubes

Ginger Syrup:

1500ml water
4 screwpine leaves
100g ginger, peeled and smashed
200g raw cane sugar

Method:

1.  Place the glutinous rice flour in a big bowl.  Add water bit by bit and knead until it forms a smooth dough. Divide dough into 2 portions.  Colour 1 portion of dough with the red food colouring and knead till the dough is evenly coloured.
2.  Divide both white and pink doughs into 1.5 cm portions and lightly roll them into balls between the palms. Set aside.
3.  Bring 1.5 litre water to a boil. Add the ginger and pandan leaves and boil for 10 to 15 minutes over medium heat.  Add sugar and boil till sugar dissolves, remove pandan leaves and ginger.
4.  In another pot, bring 1 litre of water to a boil.  Drop in the glutinous rice balls and let them boil till they float to the surface.  Transfer them with a slotted spoon into the ginger syrup.
5.  Drop the coloured tapioca flour cubes into the boiling water and boil till they float to the surface and are cooked through.  Remove and drop them into the ginger syrup.
6.  Ladle the glutinous rice balls and tapioca cubes together with the ginger syrup into bowls and serve.

Pearly Beans With Chestnuts Soup

Ingredients:

500g pork ribs
300g pearly beans
200g fresh chestnuts
2.5 litres water

Method:

1.  Separate pearly beans from pods.
2.  Parboil fresh chestnuts, remove skin and rinse.
3.  Scald pork ribs in boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling, add in pork ribs and chestnuts. Lower heat and simmer for 1 hour.
5.  Add in pearly beans and simmer for another 20-30 mins.
6.  Add salt to taste.

Pearly Beans With Sweet Corn Soup

Ingredients:

300g pearly beans
500g pork ribs
1 sweet corn
8 red dates
2.5 litres water

Method:

1.  Separate beans from pods. Wash and drain.
2.  Scald pork ribs in boiling water and rinse well.
3.  Bring 2.5 litres of water to a boil.  When boiling, add in the pork ribs.  Lower heat and simmer pork ribs for one hour.
4.  Add in sweet corn, red dates and pearly beans.  Simmer for another half an hour.
5.  Add salt to taste.

Huai Shan With Pork Ribs Soup

Ingredients:

500g huai shan
500g pork ribs
8-10 red dates
1 tbsp medlar seeds
2.5 litres water
1 tsp salt

Method:

1.  Peel off skin from huai shan and cut into chunks.
2.  Remove stones from red dates and rinse.
3.  Scald pork ribs with boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling add in the pork ribs and boil for 1 hour.
5.  Add red dates, huai shan and medlar seeds and simmer for another half an hour.
6.  Add tsp salt to taste.

Sweet Potato Soup

Ingredients:

300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger

Method:

1.  Peel and cut sweet potatoes into chunks.  Wash and flatten ginger with the back of a cleaver.
2.  Place 2.5 litres of water in a pot together with the ginger and pandan leaves.  Bring to a boil.
3.  Add in the dried longans, sweet potatoes and rock sugar.  Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4.  Discard pandan leaves and serve.

Huat Kueh II

Ingredients:

300g plain flour
250g brown sugar
200ml thick coconut milk
50ml water
1 egg
1 tsp double action baking powder
5 pandan leaves

Method:

1.  Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2.  Pound the pandan leaves and extract the juice.
3.  Mix the egg with the thick coconut milk and pandan juice.
4.  Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5.  Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6.  Pour mixture into small containers and steam immediately for about 20 minutes.

Kaya

Ingredients:

10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

Method:
1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy. 
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

Kueh Bakar

Ingredients:

300g plain flour
300ml thick coconut milk
300ml water
250g caster sugar
50g ghee
8 pandan leaves
3 eggs

Method:

1.  Blend pandan leaves with 300ml water and strain out the pandan flavoured water.
2.  Cream the eggs with sugar till sugar dissolves.  Add in the thick coconut milk and pandan flavoured water.
3.  Fold in the flour and mix well. Strain the mixture.
4.  Melt the ghee in a 9 inches round tin.  Pour in the mixture.
5.  Bake in a preheated oven at 350 degress F for about an hour.
6.  Let kueh cool in tin before turning out.

Kueh Wajik

Ingredients:

600g glutinous rice
250ml water
300ml thick coconut milk
150ml thin coconut milk
300g gula melaka
150g sugar
6 pandan leaves
a pinch of salt

Method:

1.  Wash the glutinous rice in several changes of water and soak overnight.
2.  Spread the drained glutinous rice in a steaming tray and steam the rice for 30 minutes.  Add 250ml water to the steamed rice and mix well.  Add the pandan leaves and steam for a further 30 minutes.  Gently fluff up rice and set aside.
3.  Bring the thin coconut milk, chopped gula melaka, sugar and pandan leaves to a boil.  Stir continuously over a low heat till the sugar dissolves.  Add in the thick coconut milk, stir well and strain solution.
4.  Add the steamed rice.  Cook over a low flame, stirring continuously till mixture thickens.
5.  Spread the cooked wajik on a tray lined with banana leaves.  Press down firmly and smoothen the surface.  Cool till it hardens slightly before cutting.