150 gm of Gingko, shelled and remove seed

10 red dates

300 gm of water chestnuts (skin removed and chopped coarsely)

200 gm of winter melon (Optional)- cut into big pieces

100 gm of longan

50 gm of snow fungus (mu er)

1.2 liter of hot water

3 tbsp of rock sugar

Method

1. Soak the longan and snow fungus separately for 30 minutes.

2. Pour in the hot water in slow cooker.

3. Add chopped water chesnuts, red dates, gingko, winter melon and snow fungus.

4. Boil for 2 hours. Then add longan and boil for another 40 minutes.

5. Add rock sugar and stir well.

6. Serve hot or chilled.

Tips 

Pounded ingredients: 1/3 cup chili paste, 15 shallots, 2 cm shrimp paste (belacan)-optional, 2 lemon grass , 1 clove gralic

3 tbsp of oil

Tamarind juice (asam water) (1 cup)

5 stalks of curry leaves

Fish Head (Red Snapper or Sek Pan)

15 tau-fu pok cut into half

1 egg plant, cut into strips

5 lady dingers, sliced

800ml of thin coconut milk

100 ml of thick coconut milk

Seasoning

3 tbsp curry powder

1 tsp of turmeric powder

2 tsp of salt

1 tbsp of sugar

1 tbsp of soya sauce

Method

1. Heat up 3 tbsp of oil, saute the pounded ingredients.

2. Then add in the curry leaves, stir fry until aromatic.

3. Add in seasoning, taufu-pok, egg plant and stir well.

4. Pour in thin coconut milk, tamarind juice and bring to boil.

5. Add in fish head and lady fingers, lower the heat and continue to cook for 10 minutes.

6. Pour in thick coconut milk and continue to cook for another 5 minutes. Dish up and serve.

Tips

You may serve with rice. If your prefer noodles, cook in separately and drain. Pour in the curry gravy.

600gm yam (Remove skid and dice)

1/2 cup of shelled gingko nuts

1 cup of sugar

Half cup of water

6 tbsp of corn oil

3 shallots, sliced thinly

Method

1) Put half cup of sugar and water non-stick pan. Let it simmer with low heat and add gingko nuts, and let it simmer for 20 minutes.

2) Steam the diced yam till soft. Blend the steamed yam paste with 3 tbsp of oil.

3) Heat remaining 3 tbsp of oil to saute the sliced shallots till golden brown, then add the yam purree. Stir fry over low heat till the paste is smooth.

4) Serve in individual small plate with gingko nuts. Serve hot.

 1 Chinese Pomfret or Red Snapper Fillet

 2 tbsp of dried shrimps (soaked and chopped)

4 tbsp of lime juice or 2 tbsp of tamarind paste (ASAM) mixed with 4 tbsp of water

Sugar & salt to taste

Pounded Ingredients

5 shallots, 1 tbsp of chili paste and 1 clove of garlic.

Method

1) Marinate the fish with 2 tbsp of salt and clean with water after 20 minutes

2) Pat dry the fish with kitchen towel

3) Steam the fish for 15 minutes and drain well.

4) Heat 3 tbsp of oil, and stir fry the pounded ingredients and chopped dried shrimps. Stir fry till fragnant

5) Add the lime juice or tamarind juice, add sugar and salt to taste.

6) Spread the fried ingredients on steamed fish and serve hot.

Tip

You can either steam or pan-fry the fish.

1 cup of coconut milk

1/2 cup of water

Few pieces of pandan leaves

3 tbsp of sugar

1/4 tsp of salt

1 cup of ice cube

10 pieces of water chesnuts

1 cup of ice cubes

Half cup of tapioca flour

1/4 tsp of red colouring

Directions

1. To prepare the coconut ice blended, mix coconut milk with sugar, salt, water. Add in pandan leaves and bring to boil.

2. Chill the boiled mixture in fridge.

3. To prepare the red rubies, peel the water chesnuts and chop it into dices.

4. Soak the dices in red food colouring (mix 1/4 tsp of red colouring with half cup of water until bright red.

5. Put the tapioca flour on a plate and add the chesnut dices, shake until well coated.

6. Heat 4 cups of water to boil, add in the chenuts, boil until the chenuts float.

7. Drain and soak in cold water immediately.

8. To prepare the coconut milk ice blended, blend half cup of ice cube with half coconut mixture.

9. Repeat step number 8, with the remaining ice cubes and coconut milk mixture.

10. Serve little water chesnuts with coconut milk ice blended.

Note: Red colouring is optional.

A: 20 shallots, 1 clove of garlic, 2 stalks of lemon grass, 2 cm of belacan, 4 tbsp of chili paste

5 pieces of Ikan Kembung

1 bowl of tamarind water (you just need to mix 2 tbsp of tamarind with hot water)

Oil for pan frying

Sugar and salt to taste.

Directions.

1. Clean the fish and rub with salt and marinate for 30 minutes.

2. clean the salt and pat dry the fish with kitchen roll.

3. Pan fry the fish with oil.

4. Blend ingredients A in a blender until it turn into a smooth paste.

5. Hit 4 tbsp of oil in a frying pan and add in the blended ingredients.

6. Stir fry till fragrant, then add in the tamarind juice.

7. Add sugar and salt to taste.

8. Pour the sambal over pan-fried fish and serve hot with rice.

Tip:

If you are preparing this for bbq, please prepare some banana leaves, lady fingers, corn oil and aluminium foil. Wrap the fish (just clean it, no need to pre-fry) with banana leave, aluminium foil and sliced lady fingers, sambal and 1 tbsp of corn oil and bbq it over the iron grill.

Ingredients

A: 2 cups of flour, half cup of castor sugar, 1.5 tbsp of baking powder, 1tsp of baking soda, 1/8 tsp of salt

B: 2/3 cup of orange juice (squeeze from 2 oranges), 1/3 cup of corn oil and 1 tsp of orange grind, half cup of castor sugar.

c: 1/2 cup of castor sugar and 1/2 tsp of tatar powder

6 eggs

Directions.

1. Separate 6 eggs into egg yolks and egg whites

2. Whisk ingredients C with egg whites and beat until stiff (preferably with electronic mixer) .

3. Whisk ingredients B well, add ingredient A and whisk well.

4. Add mixture 2 into mixture A, mix well.

5. Pour the barter into 21cm chiffon tube pan and bake in preheated oven at 180 ºC for 1 hour and 10 minutes.

6. Remove cake from oven and invert immediately. Leave to cool.

7. Remove cake from pan.

Note: You can swap 2/3 cup of orange juice (squeeze from 2 oranges), 1/3 cup of corn oil and 1 tsp of orange grind (of ingredients B), with 2/3 cup of coconut milk, 1/3 cup of pandan leave juice.

• 1 cup of minced lean pork
• 1 egg (beaten)
• 1 firm taufu
• 1 cup of oil for deep frying
• 1 tsp of bean curb paste

Seasonings A

• Soya sauce, sesame oil, oyster sauce, ground pepper, 1 tsp each
• 1/2 tsp of ground pepper

Seasonings B (mix well)

• 1 tsp of sugar
• 1 tsp of salt
• 2 tsp of tomato souce
• 2 tsp of chili sauce
• 1 tsp of corn flour
• 4 tsp of water

Directions

1. Mashed firm taufu, add in minced meat, egg and seasoning A.

2. Heat 1 cup of oil in wok for deep frying. Scope Mixture 1 in small balls and deep fry till golden brown.

3. Heat 1 tsp oil oil in wok, add bean curb paste, stir fry lightly and add seasoning B, simmer for 5 minutes.

4. Add fried pork balls and stir till all coated with sauce.

5. Serve hot with rice.

• 350 gm dark chocolate
• 250 gm butter
• 4 eggs
• 4 ripe bananas
• 1 cup flour
• 1 cup caster sugar
• 1 tsp of cocoa powder
• 1 tsp of baking powder

Directions

1. Preheat oven over 180 Celsius. Butter and flour 8″x 8″baking dish.

2. Melt the chocolate and remaining butter in a small bowl of simmering water.

2. In a separate bowl, mash together the eggs and bananas. Add the flour, sugar, cocoa powder, baking powder and stir to combine. Pour in melted chocolate and stir.

3. Pour in the batter in the greased baking tin. Bake for 1 hour and 15 minutes (180 degrees), until a toothpick comes out clean and the brownies are firm to the touch.

4. Note: Yields 8 large or 12 small brownies

(Source: Chef at Home)

• 1 can of Sweet Corn Cream Style (Ayam Brand- 425g)
• 1/3 cup of corn flour
• 2 tbs of custard powder
• 1/3 cup of sugar
• 1/8 tsp salt
• 2 cups of coconut milk
• 1 piece of banana leave

Method

1) Mix coconut milk with salt and sugar. Add in corn flour and custard powder and mix well.

2) Add in 1 can of sweet corn.

3) Cook over low heat and stir continuously until slightly thick.

4) Place the banana leaf over a steamer and pour in the mixture over in. Steam for 15 minutes.