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Ingredients:
500g pork ribs
15 dried figs
2.5 litre water
1 tsp salt
Method:
1. Blanch pork ribs in boiling water. Wash and drain.
2. Bring 2.5 litres water to a boil, add in the pork ribs and dried figs. Lower the heat and simmer for 2 hours.
3. Add salt to taste before serving.
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Ingredients:
300g watercress (smaller species)
15 honey dates
8 pieces candid winter melon strips
1.5 litre water
Method:
1. Discard roots of watercress. Wash and soak in salt water for 15-20 minutes.
2. Bring 1.5 litres of water to a boil, add in watercress, honey dates and winter melon strips. Simmer over low heat for 2-3 hours.
Note: Soup good for relieving a prolonged dry, hacking cough.
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Ingredients:
300g pork ribs
300g watercress
8 red dates, stoned
1 tbsp sweet apricot kernels
1 tbsp bitter apricot kernels
2 litres water
salt to taste
Method:
1. Discard roots of watercress and break off older stems from leaves. Soak in salt water for 20minutes. Wash and drain.
2. Blanch spare ribs in boiling water for 5 minutes. Wash and drain.
3. Bring 2 litres water to a boil, add in the blanched spare ribs, watercress stems and red dates and boil over low heat for 30-40 minutes. Discard the stems and skim off excess oil.
4. Add in the watercress leaves and simmer over low heat for another 30 minutes or till meat is tender. Add salt to taste.
Note: Apricot kernels good for respiratory problems.
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Ingredients:
6 eggs
250g sugar
180 plain flour
840ml thick coconut milk
1 tsp vanilla essence
a pinch of salt
few drops of yellowing colouring
1/2 tbsp cool melted butter
Method:
1. Mix eggs with sugar and stir for few minutes. Add in sieved flour, cool melted buter, salt and vanilla essence and mix well.
2. Mix in coconut milk, a little at a time, stirring until mixture is smooth. Add a few drops of yellow colouring and strain the mixture.
3. Grease and line a 9″x9″ square baking tin with greaseproof paper.
4. Pour mixture into preheated tin and bake in a moderate oven at 180 deg C for about 1 hour. Lower temperature to finish baking.
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Ingredients:
1 bowl rice flour
1 bowl sugar
1 bowl durian meat, mashed
3 bowls coconut milk
5 eggs
1 tbsp custard powder
1 tsp salt
Method:
1. Stir the eggs with the sugar until sugar dissolves.
2. Add in the sifted rice flour and custard powder, salt, coconut milk and durian meat. Mix well.
3. Pour into a greased cake tin and bake in a preheated oven at 180 deg C for 1 hour.
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Ingredients:
300g starch flour
150g rice flour
450g sugar
1200ml coconut milk
3 pandan leaves, knotted
red and green food colouring
1/2 tsp salt
Method:
1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool.
2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter.
3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured.
4. Steam batter layer by layer beginning with white batter followed by green and red batter.
5. Pour 200ml of plain batter into a greased and preheated 8″x8″ square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up.
6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces.
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Ingredients:
50g dried anchovy (ikan bilis)
80g pickled radish (chai por)
1 piece tempeh (fermented soya beans)
1 clove garlic, minced
1 big onion, sliced
1 red chilli, shredded
1 stalk spring onions, chopped
Seasoning:
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp water
Method:
1. Wash ikan bilis and drain dry. Wash pickled radish in several changes of water and squeeze dry. Cut tempeh into cubes.
2. Heat oil and deep-fry the ikan bilis and tempeh separately till crispy and golden brown. Remove and drain.
3. Leave 1 tbsp of oil in wok and saute the garlic and pickled radish till fragrant. Add in sliced onion, fried tempeh and ikan bilis and seasoning. Sprinkle with some water if too dry. Stir constantly until well combined.
4. Lastly add in the chopped spring onions and sliced red chillies and mix well. Dish up and serve.
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Ingredients:
100g red chillies
200g garlic
50 g shallots
4 tbsp plum sauce
4 tbsp tomato sauce
4 tbsp sugar
1/2 tbsp light soya sauce
10 tbsp rice wine
Method:
1. Blend chillies, garlic and shallots with rice wine till fine.
2. Add in plum sauce, tomato sauce, light soya sauce and sugar. Mix well.
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Ingredients:
20 red chillies
10 bird eye chilli
5 shallots
5 cloves garlic
1 dsp belachan, toasted
1 tsp salt
1 tsp sugar
juice from 4 local limes
Method:
1. Slit chillies and remove seeds, wash and drain dry.
2. Blend chillies with sliced garlic, shallots and belachan till fine.
3. Add in lime juice and salt and sugar to taste.
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Ingredients:
60g dark chocolate, melted
60g white chocolate, melted
250g cream cheese
150g caster sugar
2 eggs
100g butter
60g softasilk flour
Method:
1. Beat cream cheese with 50g sugar until light and fluffy.
2. Cream butter with remaining 100g sugar until light and fluffy, add in the eggs and cream well. Add in the cream cheese mixture and mix well.
3. Fold in shifted flour and mix well. Divide the batter into 2 portions. Add the melted white chocolate to one, and the melted dark chocolate to the other.
4. Pour both batter alternately into a greased cake tin and give a quick swirl with a chopstick. Bake in preheated oven at 180 deg C for 30 min.
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Ingredients:
300g spare ribs
300g radish
1 stalk fresh basil leaves (optional)
2 cups oil
2 tbsp cornflour, for coating
Marinate:
1 tbsp soya sauce
1 tbsp rice wine
a pinch of pepper
Seasoning:
1 tsp salt
Method:
1. Cut ribs into 4 cm pieces, wash and drain. Add marinate and leave to marinate for 1 hour. Coat ribs with cornflour.
2. Heat a wok with 2 cups of oil, deep-fry spare ribs until golden brown, dish out and drain.
3. Arrange fried spare ribs and cut radish in a steaming pot. Add in 5 bowls water and 1 tsp salt. Place in steamer and steam for 1 hour. Sprinkle with basil leaves before serving.
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Ingredients:
600g pig’s fore trotters
150g black beans
15 pieces gingko nuts
50g ginger, sliced
Seasoning:
2 tsp sesame oil
1 tsp salt
1/2 tsp chicken stock granules
1 cup rice wine
Method:
1. Cut trotter into bite-sized pieces, wash and marinate with some salt for 15 minutes. Blanch them in a pot of boiling water for 5 minutes. Wash and drain.
2. Stir-fry black beans till fragrant, add sliced ginger, pork trotter, gingko nuts and seasoning and stir well. Add 5 bowls of water and boil for 1-2 hours till meat is tender.
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