Yummy!

Cooking everything together with rice. We had 1 1/2 bowls each.

Ingredients:

• Rice (Cooked / Uncooked)
• Water
• Button Mushrooms, cut into 4s
• Mixed Vegetables
• Oil (optional)
• Pork Balls (other meat balls also can), cut into 4s
• Ham with some fat
• Seaweed
• Chives/Spring Onions

Method:

1. Wash rice.
2. Slice the ham into smaller pieces.
3. Heat wok.
4. Add a bit of oil (optional).
5. Add the ham, stir-fry.
6. Add the pork balls, stir-fry.
7. Add the button mushrooms, stir-fry.
8. Add the mixed vegetables, stir-fry.
9. Add water.
10. Add the washed rice.
11. Add seaweed.
12. Mix all together.
13. Cook until rice soften & well cooked.
14. Sprinkle with chives/spring onions.
15. Served when hot.

Note:

• Advisable to use cooked rice so that cooking time is shorter.
• Make sure you’ve enough water so that your rice is well cooked & not half cooked/burnt.

My creation.

Ingredients:

• Rice Balls (pre-packed / home made)
• Water
• Rock Sugar (optional)
• Red Dates
• Dried Longans
• Chrysanthemums

Method:

1. Boil water.
2. Add red dates, dried longans & chrysanthemums.
3. Add in rice balls.
4. Push the rice balls with the back of laddle to prevent sticking.
5. Ready to serve when rice balls float.
6. Add sugar to taste if needed.

Serve: Cold / Hot

Thanks to: Ho Chak!

Ingredients A:

• 120g Biscuit Crumble
• 100g Melted Butter

Ingredients B:

• 2 Dragon Fruit
• 100g Milk

Ingredients C:

• 100g Sugar
• 500g Cream Cheese
• 300g Whipping Cream

Ingredients D:

• 2 tbsp Gelatin
• 60g Water

Method:

1. Mix the biscuit crumble & butter well & press evenly.
2. Freeze it for 10 mins & use as the base.
3. Cook ingredient B until boiled.
4. Beat the cream cheese & sugar until fluffy & add in the whipping cream.
5. Mix the fruit puree with 2/3 of the cheese batter & 1/3 as the original cheese batter.
6. Double boil the gelatin powder & water until dissolve & add into both batters.
7. Pour both batter into the mould & marble it.
8. Chill for 3 hrs & serve.

Decoration:

• Dragon fruit puree.
• Dragon fruit slices / cubes.

This is an Indian delicacy that I don’t quite like.

Thanks to: Ho Chak!

Ingredients:

• 180g Kacang Dhal
• 1 Chopped Onion
• 3 Chopped Chillies
• 2 sticks Chopped Curry Leaves
• 1/2 tsp Jintan Manis
• 1/4 tsp Jintan Putih
• 1 tsp Salt
• 4 tbsp Flour
• Cooking Oil (enough for deep fry)

Method:

1. Steam the kacang dhal until soft & mash it.
2. Add in other ingredients & mould it into small round dough & press it.
3. Fry the pressed dough until golden color & serve.

Indian delicacy. It’s crunchy & addictive too.. And not healthy because of oil usage. You’ll need the mould to make muruku.

Thanks to: Ho Chak!

Ingredients A:

• 150g Muruk Premix Powder
• 1 tsp Chilli Powder
• 1 tbsp Sesame

Ingredients B:

• 160g Santan
• 1 tsp Salt
• 1/2 Egg
• Cooking Oil (enough for deep fry)

Method:

1. Mix all ingredients A in a big bowl.
2. Boil santan & salt.
3. Pour into ingredients A.
4. Stir evenly & cool it down.
5. Add in the egg & mould the dough.
6. Put the dough into Muruku mould.
7. And press it into the hot cooking oil.
8. Fry until golden brown.
9. Served either hot / cold.

Thanks to: Ho Chak!

Ingredients A:

• 150g Red Beans (Clean, soak for 2 hrs, dry)
• 600g Water

Ingredients B:

• 150g Rice Flour
• 40g Tapioca Flour
• 600g Santan (Cook with 200g Sugar)
• 1/4 tsp Salt
• Few drops Red Colouring

Method:

1. Cook the red bean until soften.
2. Mix well with ingredients B & shifted.
3. Add in the red beans & cook until boiled & thick.
4. Pour into the mould & steam for 1 hr.
5. Serve when cold.

Thanks to: Ho Chak!

Ingredients:

• 500g Tapioca
• 150g Sugar
• 120g Thick Santan
• 1 Egg
• 40g Melted Butter
• 1/4 tsp Salt
• 1/2 tsp Vanilla Essence

Method:

1. Mix all ingredients well & pour into the mould.
2. Bake for 45 mins, 190°C.
3. Serve cold.

Thanks to: Ho Chak!

Ingredient A:

• 6 Eggs
• 270g Sugar
• 1/2 tsp Baking Powder
• 350g Flour
• 50g Melted Butter

Ingredient B:

• 240g Pandan Leaf (Blend with water for juice)
• 300g Santan
• 550g Water
• Sesame

Method:

1. Mix ingredients A evenly & add in ingredients B (1 by 1).
2. Stir until smooth & pour into the mould.
3. Sprinkle some sesame on the top & bake for 45 mins, 180°C.
4. Serve when cold.

What is Kuih Lapis? Is a type of sweet delicacy. More info.. I like to eat layer by layer.

Thanks to: Ho Chak!

Ingredients:

• 105g Rice Flour (Mixed with 75g Water)
• 90g Sago Flour
• 210g Sugar (Mixed with 900g Santan)
• 1/4 tsp Rose Essence
• A pinch of Salt
• Few Drops Red Colouring

Method:

1. Mix rice flour, sago flour & santan.
2. Shifted.
3. Add in the rose essence & salt.
4. Divide to 2 portions.
5. 1 white batter, 1 pink batter.
6. Heat the steamer & mould.
7. Pour in the white batter as the base & cook for 5 mins.
8. Pour in the pink batter on the white for 3 mins.
9. Continue the steps until the last layer.
10. Add more colouring for the top layer of the kuih lapis & make it more charm & attractive.
11. Cook for another 10 mins until fine cooked.
12. Served in cold.

Note:

• Kuih Lapis comes in 9 layers.
• You can use any other colors. Not compulsory to use red.
• You can even make it as colourful as you want it (may look weird).

Ingredient:

• Pasta
• Seaweeds
• Pork Balls
• Mixed Vegetables
• Sze Chuan Char Choy

Note:

• Any kinds of noodles / pasta will do. I happen to have all these ingredients at the time I made this dish.
• You can change the pork balls into something else (if you don’t eat pork).
• You can use any type of vegetables instead of mixed vegetables.
• Make sure you soak the sze chuan char choy in salt water so that it won’t be too salty later.

Method:

1. Cook pasta in a pot. A drop or 2 of oil into it (so that the pasta won’t stick to each other later). Drain & leave aside.
2. Clean & cut the pork balls into any size you want.
3. Clean & cut the seaweeds into smaller sizes so that you won’t eat them as big patches.
4. Clean the mixed vegetables.
5. Clean the sze chuan char choy with water. Cut into smaller pieces. Soak with salt water.
6. Heat some water in a pot (to cook the soup). A drop or 2 of oil into it.
7. Add the pork balls.
8. Add the mixed vegetables.
9. Add the seaweeds.
10. Add the sze chuan char choys.
11. Boil & stir until well cooked.

Serve:

1. Put the pasta into a bowl.
2. Add the rest into it.
3. Eat while hot.

Optional:

• Chives
• Spring Onion
• Egg

Example of Alternatives for the Soup:

• Salted Vegetable
• Ikan Bilis
• Meat