Ang Ku Kueh II

Ingredients for skin:

300g glutinous rice flour

150g sweet potatoes

2 tbsp sugar

2 tbsp corn oil

250-300ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts

150g caster sugar

some boiled water

Method:

1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Method for skin:

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes.

6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

Waxed Sausage (Lap Cheong)

Ingredients:

600g pork fillet

60g pork fat

20g sausage casing

some rafia string

Seasoning:

1 tbsp Chinese rose wine

2 tbsp light soya sauce

2 tsp salt

2 tsp sugar

1/4 tsp saltpeter (optional)

2 tsp warm water (to dissolve saltpeter)

Method:

1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.

2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.

3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.

4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.

5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.

6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.

Roasted Sausages

Ingredients:

150g lean meat

150g pork fat

150g liver

10g sausage casing

Seasoning:

1 clove garlic, ground

1 shallot, ground

2 tsp ground soya bean paste

1 tbsp Chinese rose wine

1 tbsp Hoisin sauce

1 tsp sesame oil

1/2 tsp pepper

1/2 tsp spice salt

1/2 tbsp sugar

1 tbsp cornflour

Gravy:

2 tbsp maltose

1 tbsp sugar

2 tbsp water

Method:

1.  Mix maltose and  sugar with water and steam till dissolved.  Set aside for later use.

2.  To make spice salt:  Heat a frying pan with 1 tbsp salt till hot then add 1/2 tsp 5-spice powder and fry over low heat till aromatic.

3.  Soak sausage casing with warm water till soft, then fix it to water tap.  Rinse until it is clean then hang up to keep dry.

4.  Cut pork fat into small pieces and season with 1 tbsp sugar for 6 hours.  Blanch in boiling water and drain for use.

5.  Cut liver into small pieces and season with 1 tbsp ginger juice.

6.  Place cut lean pork, liver and pork fat into a big bowl,  add seasoning ingredients and mix thoroughly.  Marinate for 30 minutes.

7.  Tie off one end of sausage casing.  Attach a funnel to the other end and gather sausage casing on funnel tube.  Stuff marinated meat into casing, squeeze to distribute filling evenly throughout the casing.   Prick sides of sausage with a needle then  knot at every 10-12cm intervals.

8.  Rinse in warm water and drain.  Soak sausages for half an hour in 1 tbsp water mixed with 1/4 tsp red colouring.

5.  Place sausages on a metal rack and roast in preheated oven at 180 C for 20 minutes.  Remove and dab with gravy (1), turn over and roast for a further 10 minutes or until cooked and golden brown.  Leave to cool, slice and serve with remaining gravy.   

Pumpkin Noodle

Ingredients:

1 small Japanese pumpkin (300g)

300g flat yellow noodles

1 tbsp dried prawns

1 small tin button mushrooms

100g streaky pork

few bunches of bok choy

5-6 shallots, peeled and sliced

2 tbsp oil

1.5 litres water

Seasoning:

1 chicken stock cube

salt and pepper to taste

Garnishing:

2 red chillies, sliced

1 stalk chinese celery, cut into short lengths

1 stalk spring onion, cut into short lengths

Shallot crisps

Method:

1. Remove seeds from pumpkin, wash and cut into wedges. Wash bok choy and drain.

2. Soak dried shrimps for a while, drain and pound roughly. Cut streaky pork into thin slices.

3. Scald noodles with boiling water and drain.

4. Boil 1.5 litres water with 1 chicken stock cube.

5. Heat 2 tbsp oil in wok and fry sliced shallots till golden brown. Remove fried shallots and set aside for garnishing.

6. Add dried prawns and fry till fragrant. Add streaky pork and fry for a while. Add pumpkin wedges and button mushrooms and stir-fry for another 5 minutes before adding to the boiling soup. Reduce heat and simmer till pumpkin is soft.

7. Add bok choy and noodles and bring to a boil. Season with salt and pepper to taste.

8. Serve noodles garnished with spring onion, celery, sliced chilli and shallot crisps.

Hokkien Prawn Noodle

Ingredients:

500g yellow noodles

200g beansprouts

200g kankong (water spinach)

500g large prawns

250g fillet of pork

2 tbsp oil

1 tbsp chopped garlic

Soup Stock:

500g rib bones

1 pig’s tail (optional)

2 pieces sugar cane

2.5 litres water

30g rock sugar

1 tsp salt

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)

2-3 red chillies (cut into strips)

1 piece fried fish cake (cut into slices)

Method:

1.  Remove roots of  beansprouts, wash and drain.  Snap kankong into pieces and soak in salt water for 30 minutes.  Wash thoroughly and drain. 

2.  Heat wok with 2 tbsp oil and fry the chopped garlic till fragrant.  Add the whole prawns and fry with a little salt till they turn pink.  Remove and shell prawns, reserving the heads.

3.  Blanch pork bones and pig’s tail in hot water and rinse well.  Clean sugar cane and cut each into halves.

4.  Bring the 2.5 litres water to a boil and add the pork bones, pig’s tail and the sugar cane pieces.  Cover pot and simmer for 30 minutes until pig’s tail is tender.  Add the fillet pork and simmer for another 20 minutes till tender.   Remove tail and fillet pork and cut into serving pieces.

5.  Add the prawn heads to the stock and simmer for 10 more minutes.  Remove prawn heads and discard.  Add seasoning to taste.  

6.  To serve, scald noodles, beansprouts and kankong and place in individual bowls.  Top with big prawns, sliced fillet, pig’s tail, sliced fish cake and some soup stock.  Garnish with shallot crisps and sliced red chillies.

Penang Char Kway Teow

Ingredients:

300g kway teow (flat rice noodles)

200g prawns (shelled)

50g chives (cut into 3cm lengths)

150g beansprouts

1 chinese sausage (sliced)

3 eggs

2 cloves garlic (chopped)

4 tbsp cooking oil

1-2 tbsp chilli paste

Seasoning:

2 tsp light soya sauce

1 tsp dark soya sauce

a pinch of salt

a dash of pepper

Method:

1.  Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant.  Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.

2.  Add prawns, chinese sausage slices and beansprouts and fry for a while.  Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.

3.  Add seasoning, sprinkle with a little water and stir in all the fried ingredients.  Push ingredients to the sides of the wok to create an empty space in the centre.  Add a tbsp of oil and crack in the eggs.  When the eggs start to set,  cover the eggs with the noodle mixture and stir-fry evenly.

4.  Finally, add the chives and stir-fry for 20 seconds before dishing up.

Chilli Paste:

2 tbsp chilli paste

10 shallots

1/2 tsp salt

5-6 tbsp oil 

Method:

1.  Blend skinned shallots and mix with chilli paste.

2.  Heat oil in wok and fry the chilli paste over slow fire, stirring constantly until fragrant and until the oil separates from paste.  Season with a little salt.

Xing-Zhou Mee Fen

Ingredients:

1 packet vermicelli

3 eggs, beaten

2 tbsp oil

2 tbsp chopped garlic

100g char siew (shredded)

100g prawns  (shelled) 

1/2 carrot (shredded)

1/2 big onion (shredded)

a handful beansprouts

Seasoning:

2 rice bowls stock

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tbsp sesame oil

1 tsp sugar

a dash of pepper

Garnishing:

2 red chillies (sliced)

2 stalks spring onions

a handful shredded lettuce

Method:

1.  Scald vermicelli with boiling water till softened and drain.  Blanch shelled prawns in boiling water and drain.  Cut spring onions into 2.5 cm lengths.

2.  Heat 2 tbsp oil in wok, add chopped garlic and fry until fragrant.   Add beaten eggs and fry for a while.  Add prawns, char siew, beansprouts, shredded carrot and onion.

3.  Add seasoning and the 2 bowls stock and bring to a boil.  Add vermicelli and continue to stir-fry till the gravy dries up.  (Adjust seasoning according to taste). 

4.  Dish up and garnish with sliced red chillies, chopped spring onions and shredded lettuce.

Sponge With Minced Meat

Ingredients:

5 eggs

100g plain flour

1 tsp baking powder

1 tbsp sugar

a pinch of salt

a dash of pepper powder

Method:

1.  Beat eggs with sugar and salt until light and fluffy.

2.  Fold in flour sifted with baking powder and pepper powder.

3.  Pour a thin layer of batter into greased patty tins and place 1 tsp meat filling in the centre.  Cover with another layer of batter and top with a parsley leaf.

4.  Bake in a moderate oven at 180 deg C for 25 – 30 minutes.

Meat Filling:

200g minced meat

1 clove garlic, pounded

1 big onion, chopped

2 tbsp cooking oil

1 tbsp plain flour

Seasoning:

1 tbsp light soya sauce

1 tbsp dark soya sauce

1/2 tsp vetsin

a dash of pepper

Method:

1.  Heat oil and fry chopped onion and ground garlic until fragrant.

2.  Add minced meat, seasoning and plain flour and fry until cooked.

Kueh Talam Laut

Ingredients:

300g rice flour

150g cornflour

1500ml water

2 tbsp sugar

2 tsp salt

1 tsp vetsin

1 tsp ground pepper

Method:

1.  Sift rice flour and cornflour into a big pot.  Add 1.5 litres of water and mix well.

2.  Add sugar, salt, vetsin and pepper powder.  Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.

3.  Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.

4.  Remove from the steamer and quickly spread the filling on top of the kueh talam.  Leave to cool before serving.

Fillings:

250g shallots, sliced

4 cloves garlic, pounded

200g dried prawns

2 stalks spring onions

2 fresh chillies

6 tbsp cooking oil

Seasoning:

1 tbsp sugar

1/2 tsp salt

1/2 tsp vetsin

1 tbsp dark soya sauce

a dash of pepper

Method:

1.  Wash dried prawns, drain and blend fine.  Remove seeds from chillies and slice.  Cut spring onions into cubes.

2.  Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.

3.  Add the blended dried prawns and fry again until fragrant.  Add the seasoning and fry for a while more.

4.  Lastly, add the sliced red chillies and spring onions.  Dish up and set aside for later use.

Durian Apom Balik

Ingredients:

300g plain flour

30g rice flour

300g caster sugar

1 tsp baking powder

100g durian puree (optional)

8 pandan leaves

150ml thick coconut milk

250ml  water

3 eggs

a pinch of salt

Method:

1.  Wash and blend pandan leaves with the 250ml water and strain out the juice.

2.  Sift rice flour, plain flour, salt and baking powder into a mixing bowl.

3.  Mix sugar, eggs and durian puree with 150ml thick coconut milk.  Stir till sugar dissolves. 

4.  Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter.  Gradually add this batter to the

egg mixture.  Mix well and strain mixture.

5.  Heat an apom balik mould or a kwali until hot.  Reduce the heat and grease slightly with oil.

6.  Pour the batter into the mould.  Cook over low heat, uncovered, until bubbles appear on the top.  Cover with a lid and cook until the apom balik turns golden brown.  Remove from mould and fold the apom balik into half. 

Kueh Koswee

 

 

 

 

 

 

 

 

 

Ingredients:

280g rice flour

50g tapioca flour

280g gula melaka

110g sugar

1250ml water

1 tbsp alkaline water

3 pandan leaves

1/2 grated coconut (skinned)

a pinch of salt

Method:

1.  Mix rice flour and tapioca flour with 625ml water.  Add in the alkaline water, stir well and strain mixture.

2.  Boil sugar, gula melaka and pandan leaves with 625ml water.  When sugar has dissolved, remove pandan leaves and strain syrup.

3.  Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.

4.  Heat small porcelain cups or a greased square tin in steamer.

5.  Pour the mixture into the heated cups and steam over a strong flame for 7-10 minutes.

6.  Cool kueh before removing them carefully from the cups.  Roll kueh in grated coconut steamed with a pinch of salt and pandan leaves.

Mango Pudding

Ingredients:

1 x 13g packet agar agar powder

200g sugar

250ml mango juice

250ml fresh milk

500ml water

1/2 tsp vanilla essence

Method:

1.  Boil sugar with agar agar powder and 500ml water till agar agar dissolves.

2.  Add in mango juice, fresh milk and vanilla essence and stir well.

3.  Pour into a rinsed mould to set.  Chill pudding before serving.

Ang Ku Kueh I

  

Ingredients:

600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt

Method:

1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.

Sweet Bean Paste:

600g dried split green beans

450g sugar

300ml water

2-3 pandan leaves

Method:

1.  Wash and soak green beans for 4-5 hours.

2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.

3.  Whilst hot, blend beans till fine or they will harden when cooled down.

4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:

600g dried split green beans

10 shallots, skinned & sliced

10 tbsp cooking oil

10 tbsp sugar

2 tsp ground pepper

2 tsp salt

1 tbsp ginger pulp

2 tbsp ginger juice 

300 ml water

Method:

1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).

2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.

3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.

4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.

5.  Leave to cool before using as filling.

Teochew Png Kueh

Skin Ingredients:

300g rice flour

100g tapioca flour

11/2 tbsp cooking oil

1/2 tsp salt

a dash of pepper

750ml water

Method:

1. Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hours.

2. Pour all ingredients into a wok and stir continuously over a slow fire until cooked. Remove dough onto tabletop and add in a bit of pink colouring. Sprinkle with some tapioca flour and knead well into a soft and pliable dough.

3. Divide dough into small portions. Flatten each portion of dough and wrap with a spoonful of the filling. Press into a mould and gently knock out the kueh and place on a greased steaming tray. Steam over medium heat for 10-15 minutes or until cooked.

Filling Ingredients:

300g glutinuous rice

50g boiled peanuts

30g dried prawns, chopped

30g preserved radish

3 dried mushrooms

Seasoning:

1 tsp pepper

1 tsp vetsin

1/2 tsp salt

1/2 tbsp light soya sauce

Method:

1. Soak glutinous rice for 3 hours. Wash and drain rice and put into a tray. Add enough water to just cover rice and steam for half an hour or until cooked.

2. Soak dried mushrooms and cut into strips, wash ‘chai por’ and squeeze dry. Wash dried prawns and drain.

3. Heat some oil in a wok and fry the ‘chai por’, dried prawns and mushrooms until fragrant. Add the boiled peanuts, seasoning and the steamed glutinuous rice and fry till well mix. Leave to cool before use.

Pork Rendang

Ingredients:

500g pork

200ml thick coconut milk

1 tbsp coriander seeds

1 tbsp tamarind juice

Seasoning:

2 tbsp sugar

1/2 tbsp salt

Method:

1.  Boil pork in water for 5 minutes.  Rinse and drain.  Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.

2.  Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.

3.  Boil till pork is tender and gravy dries up.  Dish up and deep-fry for 2-5 minutes.

Brinjal Pachri

Ingredients:

300g green brinjals

1 big onion, sliced

2 cloves garlic, ground

1.5 cm piece ginger, ground

1 tbsp chilli powder

1/2 tsp tumeric powder

1 egg-sized tamarind

300ml water

4 tbsp oil

Whole Spices:

2.5 cm piece cinnamon

2 cloves

2 cardamons

Seasoning:

1 tbsp sugar

1 tsp salt

Method:

1.  Cut brinjals into halves and then each piece in twos.  Soak in salt water for half an hour and rinse before using.

2.  Knead tamarind with 1 bowl water and strain out juice.

3.  Heat 4 tbsp oil in pan and fry the sliced onion until soft and brown.

4.  Add whole spices, ground garlic and ginger, tumeric and chilli powder.  Fry until fragrant.

5.  Add tamarind juice and seasoning to taste.  Add brinjals and simmer till soft and gravy is thick.

Ikan Tempera

Ingredients:

1 piece ikan parang (wolf herring)

4 fresh red chillies, sliced

4 cloves garlic, sliced

4 shallots, sliced

4 tbsp cooking oil 

Seasoning:

1 tsp belachan powder

1 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp lime juice

1 tbsp sugar

1/2 cup water

Method:

1.  Slice ikan parang into two, rinse and rub with some salt.

2.  Heat 4 tbsp oil in wok and fry the fish slices until cooked.  Remove fish and oil.

3.  Heat wok with 2 tbsp oil.  Add the sliced garlics and shallots and fry till fragrant.   Add the belachan powder and other ingredients. 

4.  When it boils, lower heat and add in the fried fish slices.  Steep for a further 2 minutes. 

Rose Syrup Agar Agar

Ingredients:

2 x 13g packet agar agar powder

250g rock sugar

3 tbsp rose syrup

1500ml water

Method:

1.  Measure 1.5 litres water into a pot.  Add in the rock sugar, rose syrup  and agar agar powder.

2.  Bring to a boil, stirring continuously till sugar and agar agar dissolves.

3.  Lower heat and boil for 1 hour, stirring occasionally.

4.  Pour agar agar into a rinsed mould and leave to set.

5.  Cut agar agar into thin slices and chill before serving.

Rendang Padang

Ingredients:

500g beef (topside)

1 cup grated coconut, skinned

2 daun limau purut (kaffir lime leaves)

2  daun kunyit  (tumeric leaves)

2 stalks serai, crushed (lemon grass)

2-3 bowls coconut milk

1 tsp tumeric powder

4 tbsp oil

Ingredients to blend:

20 dried chillies or use

1 tbsp chilli powder

10 shallots

5 cloves garlic

2.5 cm piece lengkuas (galangal)

2.5 cm piece ginger

Method:

1.  Cut beef into big pieces, rinse and and drain.  Season with 1 tsp tumeric powder and some salt.

2.  Fry grated coconut in a dry pan until brown, then blend till fine.

3.  Heat 4 tbsp oil in pan and fry the blended ingredients until well cooked.

4.  Add in the leaves,  crushed serai and seasoned beef  and fry until the oil comes out.

5.  Add in the coconut paste and 2 bowls coconut milk.  Cover and simmer over low heat until meat is tender and the gravy is thick. (Add a bit more coconut milk if gravy dries up before meat is cooked).

6.  Add salt and sugar to taste.

Kueh Talam

Ingredient A:

110g mung bean flour

250ml thick coconut milk

250ml water

a pinch of salt

Ingredient B:

1 x 13g pkt agar agar powder

250g caster sugar

1000ml water

Ingredient C:

2 tsp pandan paste

a drop of green food colouring

Method:

1. Mix ingredient A together and set aside.

2. Place ingredient B into a pot and bring to a boil. Stir continuously till sugar and agar agar powder dissolves. Turn off the heat.

3. Pour ingredient A into agar agar mixture. Turn on medium heat and stir continuously till mixture is transparent and glossy in appearance. Turn off the heat and divide mixture into two portions.

4. Rinse a seven-inch square mould. Pour one portion of mixture into mould to set.

5. To remaining portion, add in ingredient C and stir well. Spoon mixture carefully on top of first layer.

6. Level the surface and leave to set. When thoroughly cooled, remove from mould and cut into serving pieces. Chill kueh before serving.

Chicken Wings With Garlics

Ingredients:

10 chicken wings

10 cloves garlic, smashed

2 tbsp cooking oil

1 cup water

Seasoning:

2 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp dark soya sauce

a pinch of salt

Method:

1.  Cut each chicken wing into 2 pieces.  Rinse and drain.

2.  Heat 2 tbsp oil in wok, saute smashed garlic until fragrant.

3.  Add chicken wings, seasoning and one cup water.

4.  Let simmer over medium heat for about 20 minutes or until wings are tender.

Uncle Jimmy’s Fried Mushrooms

Ingredients:

15 pieces fresh Shitake mushrooms

2 big onions, sliced

5 cloves garlic, minced

2 fresh red chillies, sliced

2 tbsp cooking oil

Seasoning:

2 tbsp oyster sauce

1/2 tbsp dark soya sauce

1 tbsp sugar

1/2 cup water

Method:

1.  Rinse mushrooms, remove stalks and cut each piece into 3 slices.

2.   Heat oil in wok,  saute minced garlic till fragrant, add sliced onions and fry till onions are soft.

3.  Add sliced red chillies, mushrooms, seasoning and 1/2 cup water.

4.  Continue to fry till mushrooms are cooked, adding more water if necessary.

Fried Chicken Wings With Shrimp Sauce

Ingredients:

10 chicken wings

Marinade:

2 tbsp shrimp paste (har cheong)

1 tbsp sugar

1 tbsp lime juice

1 tbsp Chinese rice wine

1/4 tsp pepper

1/2 tbsp shallot juice

1/2 tbsp garlic juice

2 to 3 tbsp cornflour (optional)

Method:

1.  Rinse the chicken wings and pat dry.

2.  Add the marinade and mix well.  Leave to marinade for 5-6 hours.

3.  Remove the marinated chicken wings and drain.

4.  Deep-fry in hot oil over medium heat for about 7 minutes, then turn to high heat and deep-fry until golden brown.

5.  Dish up and drain well.

Fried Crispy Wing Drumsticks

Ingredients:

10 pieces chicken wing drumsticks

Marinade:

2 tbsp light soya sauce

1 tbsp Stone’s ginger wine

1 tsp salt

1 tsp sugar

1 tsp pepper

1 tsp custard powder

1 egg white

Coating:

60g tapioca flour

2 eggs (beaten)

1 cup breadcrumbs

Method:

1.  Clean chicken wing drumsticks.  Push the meat to one end of the bone.

2.  Marinate with marinade for approximately 30 minutes.

3.  Coat the marinated chicken wing drumsticks with tapioca flour, then dip in beaten eggs and coat well with the breadcrumbs.

4.  Deep-fry in hot oil over medium heat until crispy and golden brown.  Dish up and drain well.

Grilled Chicken Wings

Ingredients:

10 chicken wings

Marinade:

1 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp dark soya sauce

1 tbsp Chinese rice wine

1 tbsp ginger juice

1 tbsp honey

1 tsp sesame oil

a dash of pepper

a pinch of salt

Method:

1.  Clean chicken wings and pat dry with paper towel.

2.  Marinate chicken wings with marinade for 3 hours or longer.

3.  Grill chicken wings under high heat till golden brown.

Pandan Chiffon Cake

Ingredients:

170ml thick coconut milk

125ml corn oil

2 tbsp pandan juice

a little green colouring

8 egg yolks

9 egg whites

300g caster sugar

225g softasilk flour

2 tsp baking powder

1/2 tsp salt

1 tsp cream of tartar

Method:

1.  Blend 12 pandan leaves with a little water and extract the pandan juice.

2.  Sift flour, salt and baking powder together.

3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth.

4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff.

5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.

6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean.

7.  Invert cake onto a wire rack and leave to cool in the tin before turning out.

Steamed Yam Cake

Ingredients:

500g yam (skinned, diced) 

500g rice flour

2 tbsp tapioca flour

1800ml water

5 dried mushrooms  (soaked & diced)

2 chinese sausages  (diced)

150g pork (diced)

100g dried prawns (soaked, chopped)

100g shallots  (sliced)

4 Tbsp cooking oil

Seasoning:

1 tsp light soya sauce

1 tsp sesame oil

1 tsp vetsin

1 tsp pepper

1 tsp sugar

1/2 tsp five-spice powder (optional)

Garnishing:

2 stalks spring onions (diced)

2 fresh red chillies (diced)

1 bunch coriander leaves  (cut to 2cm lengths)

Fried shallot crisps

2 tbsp sesame seeds

Method:

1.  Mix rice flour and tapioca flour with 900ml water.  Strain mixture and set aside for 15 minutes.

2.  Heat 4 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 prawns and sausages until aromatic.  Remove half of it for garnishing. 

4.  Add pork and mushrooms and stir-fry for a while.  Add in the yam cubes, seasoning and some water and let simmer for a while.  Dish up and set aside.

5.  Boil the remaining 900ml of water with 1 tsp salt.  When water is boiling, turn off heat immediately.  Add in the mixture from (4) and the flour solution and keep on stirring  till mixture becomes thick.  Pour batter into a greased 23cm steaming tray.

6.  Steam mixture over high heat for 45 minutes or until cooked.

7.  Whilst still hot, spread remaining fried dried prawns and sausages on top.  Garnish with chopped spring onions, chillies and coriander leaves.  Sprinkle with lightly toasted sesame seeds and fried shallot crisps.

8.  When cold, cut into serving pieces and serve with chilli sauce.

Barley With Gingko Nuts

Ingredients:

150g pearl barley

150g prepared gingko nuts

50g dried beancurd skin

150g rock sugar

2.5  litres water

3 pandan leaves, knotted

2 egg whites

Method:

1.  Soak dried beancurd skin in water with 1/2 tsp bicarbonate of soda for about 20 mins until soft.  Rinse and tear into smaller pieces.

2.  Rinse barley in several changes of water and place in a pot with the water, pandan leaves and beancurd skin.  Bring to a boil.   Reduce heat and simmer gently for 30 minutes or until barley grains are tender.

3.  Add the gingko nuts and and rock sugar and simmer for another 10 to 15 mins.

4.  Beat egg whites lightly until well mixed.  Slowly drizzle into pot to form thin strands.  Stir well to mix with barley mixture.  Serve hot or cold.

Jackfruit Curry

Ingredients:

1 kg unripe jackfruit

150g fresh prawns, shelled

300ml thick coconut milk

600ml diluted coconut milk

1/2 cup cooking oil

1 tsp salt

Ingredients to blend:

 150g dried prawns, soaked

1 stalk lemon grass, sliced

4 fresh red chillies

4 dried chillies, soaked

8 shallots

2 buah keras (candlenuts)

1/2 tbsp belachan (shrimp paste)

1/2 tsp tumeric powder

Method:

1.  Remove skin of  jackfruit leaving pith and pulp with seeds intact.  Cut into large chunks.  ( Rub jackfruit with a little oil as it is cut to prevent sap from oozing out).  Boil jackfruit in salted water for 10-15 minutes or until the fruit is tender.  Drain and rinse with cold water.

2.   Heat oil in wok over medium heat.  Fry blended ingredients till fragrant.  Add diluted coconut milk and jackfruit and simmer for 10-15 minutes.

3.  Add prawns and simmer for 2 minutes.  Add in thick coconut milk and season with salt to taste.

Eggplant With Dried Prawn Sambal

Ingredients:

4 slender eggplants

5 tbsp cooking oil

juice of 1 lime

Ingredients to blend:

1 heaped tbsp dried prawns

2 tomatoes

4 fresh red chillies

5 chilli padi

5 shallots

1 clove garlic

1 tsp belachan, toasted

Seasoning:

1 tsp sugar

1 tbsp light soya sauce

Method:

1.  Wash eggplants and cut each into 3 pieces across and half lengthwise.  Heat 2 tbsp oil in a wok.  Put in the eggplants and cook over low heat, stirring occasionally until they are cooked through.  

2.  Wash and toast dried prawns for 5 minutes.  Blend till fine and set aside.

3.  Blend the chillies, garlic, shallots, tomatoes and belachan to a fine paste.

4.  Heat 3 tbsp cooking oil in wok and stir-fry the blended ingredients over medium heat for 5 minutes.  Add the dried prawns and stir-fry till cooked and fragrant.  Add lime juice and adjust seasoning according to taste.  If mixture is dry, add a little water.

5.  When mixture is cooked, add in the fried eggplants and stir-fry for a while.