Soybean Milk

Soybean Milk

Ingredients

300 g Soybeans, soaked overnight
14 Cups of Water
3 Pandan Leaves
Sugar Syrup to taste

Method

Blend the soybeans with 4 cups of water. In a large pot, combine the soybean mixtures, pandan leaves and the rest of the water. Bring it to a boil and simmer for about 30 minutes. (With the cover open)

Let the soybean mixtures cool slightly and strain through a muslin cloth. Then return the soy bean milk to a boil again. Simmer for another 20 minutes.

Serve the soybean milk warm or cold with sugar syrup.

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Pulot Panggang-Glutinous Rice Rolls

Pulot Panggang-Glutinous Rice Rolls

Ingredients

300 g Glutinous Rice, soaked overnight and drained
250 ml Coconut Milk
¾ tsp Sea Salt
3 Pandan Leaves, knotted

Filling
4 Tbsp Ground Dried Prawns
100 g Desiccated Coconut
5 Tbsp Peanut Oil
½ tsp Sea Salt or to taste
1 Tbsp Sugar

Sambal Paste
15 Dried Chilies
½ tsp Ground Turmeric
2 (35 g) Red Chilies
4 Small (55 g) Shallots
2 stalks Lemongrass

20 – 25 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned

Method

Combine glutinous rice, coconut milk, salt and Pandan leaves. Steam over high heat for about 25 to 30 minutes or until the rice are fully cooked.

Prepare the filling: Heat oil and fry the sambal until fragrant. Add the ground dried prawns and continue to cook for about 5 minutes and mix in the desiccated coconut. Cook until the filling mixtures are dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.

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Manila Clams With Shaoxing Wine

Manila Clams With Shaoxing Wine

Ingredients

1 - 1.2 kg Manila Clams
2 Cloves Garlic, chopped
1 1/2 inches (25-30 g) Ginger, julienned
3 Thai Bird's Eye Chilies, chopped
3/4 Cup Shaoxing Wine
1 Tbsp Peanut Oil
Sea salt to taste

Method

In a wok or a large saucepan, heat oil on high heat. Toss in the ginger, garlic, and chilies and give it a quick stir. Mix in the clams and cook briefly and add in the wine and season with salt.

Close the lid and cook until all the clams are open and serve immediately.

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Stir-Fry Chinese Mustard-Gai Choy

Stir-Fry Chinese Mustard-Gai Choy

Ingredients

600 g Young Chinese Mustard/Gai Choy, cleaned and sliced thickly
3 Cloves Garlic, chopped
1 Tbsp Oyster Sauce
Sea Salt to taste

Method

Heat the oil in a wok and cook garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Toss in the Chinese mustard and stir-fry for about a minute. Add in the garlic, oyster sauce and season with sea salt. Serve immediately.

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Stir-Fry Beansprouts With Salted Fish

Stir-Fry Beansprouts With Salted Fish

Ingredients

400 g Beansprouts, washed and drained
20 g Salted Fish, soak and deep-fried
2 Scallions, cut into an inch in length
2 Red Chilies, sliced thickly
3 Cloves Garlic, coarsely chopped
1 Tbsp Peanut Oil
Sea salt to taste

Method

Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color. Set aside.

Turn the heat on high. Toss in the chilies, beansprouts, scallions and garlic. Stir-fry for about 30 to 40 seconds and mix in the salted fish and season with salt. Serve immediately.

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Prawn Sambal-Sambal Tumis Udang

Prawn Sambal-Sambal Tumis Udang

Ingredients

400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste

Sambal Paste
25 (20 g) Dried Chilies, cut into smaller pieces
4 (80 g) Shallots, peeled, chopped
2 (45 g) Fresh Red Chilies, seeded and chopped
5 (15 g) Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)
30 g Tamarind Paste mix with 200 ml Water
5 Tbsp Peanut Oil

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant. Then add the slice onions. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.

Add the prawns into the sambal mixture and cook until the prawns are cooked. Serve immediately or at a room temperature.

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Dried Prawn Sambal

Dried Prawn Sambal

Ingredients

450 g Dried Prawns
2 Tbsp Sugar
1 tsp Sea Salt
5 Tbsp Peanut Oil

Sambal Paste
40 (30 g) Dried Chilies, cut into smaller pieces
3 (70 g) Fresh Red Chilies, seeded
5 (100 g) Shallots, peeled and chopped
3 Candlenuts
2 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with shallots, red chilies, candlenuts, shrimp paste and blend until they become a paste.

Heat 5 Tbsp of Peanut oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant and set aside.

Soak the dried prawns with water for about 30 minutes. Drain well and ground the dried prawns in a food processor until they resembles coarse breadcrumbs.

In a clean wok, dry fry the dried prawns in a low heat. Stir continuously for about 45 minutes or until the prawns are almost dry.

Then mix in the sambal paste and continue to stir for about 20 minutes and season with sugar and salt. Serve immediately.

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Hot And Sour Noodles-Hokkien Lor Mee

Hot And Sour Noodles-Hokkien Lor Mee

Ingredients

200 g Dried Yellow Noodles, cooked and drained (or Fresh Yellow Noodles)
180 g Peeled Prawns
120 g Minced Pork
250 g Chinese Mustard/Choy Sum
2 Cloves Garlic, chopped
8 Cups Chicken Stock
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy sauce (optional)
1 Tbsp Peanut Oil
Sea salt to taste
1 tsp Sesame Oil
White Pepper to taste
2 Tbsp Corn Flour, mixed with 2 Tbsp Water
4 Large Eggs, lightly beaten
Chinese Black Vinegar
3 Red Chilies, sliced mixed with 2 Tbsp Light Soy Sauce

Marinate
2 tsp Light Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Corn Flour
A few dashes of White Pepper
1/4 tsp Sesame Oil

Method

Combine the minced pork with marinate ingredients and mix well.

In a large wok, heat oil on high heat. Toss in the garlic and cook briefly. Add in the chicken stock and bring it to a boil.

Mix in the minced pork (about 1/2 tsp at a time), and prawns. Season the soup mixture with soy sauce and salt.

Add the noodles and vegetables. Bring it to a boil and mix in the corn flour solution. Then stir in the eggs and drizzle with sesame oil.

To serve, ladle the noodle into a bowl and serve with Chinese black vinegar and some chopped chilies.

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Deep-Fried Bananas-Goreng Pisang

Deep-Fried Bananas-Goreng Pisang

Ingredients

2 Medium Ripe Plantains (Pisang Tanduk), sliced thickly
Oil for deep-frying

Batter
100 g All-Purpose Flour
50 g Rice Flour
1 Tbsp Sugar
1/2 tsp Salt
1 Cup Water

Method

Combine all the ingredients for batter and mix well.

Pour enough oil into a saucepan or a deep-fry on medium heat. Coat the bananas with batter and fry until golden brown in color. Remove the fried bananas with a slotted spoon and drain on papers and serve warm.

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Silken Tofu With Crab Meat Sauce

Silken Tofu With Crab Meat Sauce

Ingredients

1 Block (700 g) Silken/Soft Tofu, cut into smaller square
100 g Crab Meat
2 Tbsp Green Peas (Fresh or Frozen)
2 Large Egg Whites
1 Clove Garlic, finely sliced
3 - 4 Finely Sliced Ginger
1/2 tsp Sea Salt or to taste
2 to 3 Dashes of White Pepper
1 Scallion, chopped
2 Tbsp Peanut Oil

Sauce
1 Cup Chicken Stock or Water
2 tsp Chinese Cooking Wine
2 tsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Corn Flour

Method

Heat 2 Tbsp of oil on low to medium heat, gently cook the ginger and garlic until fragrant. Turn the heat to high mix in the green peas and cook briefly.

Add the sauce mixture and bring it to a boil. Then mix in the crab meat and tofu and continue to cook for a minute. Mix in the egg whites and season with salt and pepper. To serve, top it with some chopped scallions.

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Kuih Serimuka-Glutinous Rice With Pandan Custard Layer

Kuih Serimuka - Glutinous Rice With Pandan Custard Layer

Ingredients

Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 - 160 g Sugar

9 inches round tray
A piece of Banana leaf or an aluminum foil

Method

To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.

Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.

Return the rice layer to the steamer. Continue to steam for another 10 minutes.

To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.

Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.

Allow the kuih to cool completely and slice to serve.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.

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Stir-Fry Chinese Spinach-Amaranth-Yin Choy

Stir-Fry Chinese Spinach-Amaranth-Yin Choy

Ingredients

400 g Chinese Spinach/Amaranth/Yin Choy
5 to 6 Dried Chilies
2 Tbsp Peanut Oil
2 Cloves Garlic, thinly sliced
Sea Salt to taste

Method

Wash the Chinese spinach thoroughly, discarding any wilted leaves and coarser stalks. Tear or cut into 10cm sections. Snip the chilies in half or into 2 cm sections, discarding the seeds as much as possible.

Heat the oil and cook the garlic in a low heat until translucent. Set the garlic aside.

Turn the heat on high and add the chilies and stir-fry for 10 - 20 seconds until the oil smells spicy and the chilies are just beginning to turn a darker red. Then add the spinach and garlic. Stir-fry for about 2 to 3 minutes and season with sea salt. Serve immediately.

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Fried Eggs With Bitter Gourd

Fried Eggs With Bitter Gourd

Ingredients

5 Large Eggs
1 Small Bitter Gourd (about 200g) halved, sliced
1/2 Medium Yellow Onion, sliced
1 Red Chili, sliced
1 tsp Light Soy Sauce
Sea Salt to taste
Freshly Ground White Pepper
3 Tbsp Peanut Oil

Method

In a medium size bowl, soak bitter gourd with lightly salted water for about 10 minutes. Drain well.

Beat the eggs together with soy sauce and season with salt and pepper to taste.

Add peanut oil in a wok and heat over high heat and toss in the onions and bitter gourd. Give it a quick stir and until pour in the egg mixture. As soon as the egg has formed is half-cooked and mix everything together. Stir-fry gently until the egg and vegetables are cooked. (Don't overcook the egg: it should remain light and fluffy.) Serve immediately.

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Sago Pudding With Palm Sugar-Gula Melaka

Sago Pudding With Palm Sugar-Gula Melaka

Ingredients

3 liters (12 cups) Water
200 g ( 1 cup) Pearl Sago
200 g ( 1 1/3 cup) Palm Sugar (Gula Melaka), roughly chopped
150 ml (2/3 cup) Water
250 ml (1 cup) Coconut Milk

Method

Bring the water to a boil in a big pan. Sprinkle sago into water and stir to keep the grains moving and prevent them from settling to the bottom of the pan. Cook sago for 10 minutes. Turn off the heat, cover pan and set aside for 10 minutes. By then, the sago should no longer have any opaque bits, indicating that is cooked.

Pour the sago into rinsed jelly molds or small dessert glasses and chill well.

Combine palm sugar and water in a small pan and simmer until sugar dissolves. Cool.

To serve, turn the sago out and spoon on some coconut milk and palm sugar syrup.

(Recipe adapted from Malaysian Cakes & Desserts by Rohani Jelani)

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Vegetable Curry

Vegetable Curry

Ingredients

350 g Cabbage, break or cut into smaller pieces
1 Packet (120 g) Tofu Puff, halved
120 g Chinese Long Beans, cut into 1 1/2 inches
1 Large Yellow Onion, sliced
1 Large or 2 Medium (350 g) Eggplant, cut into smaller chunks and pan-fried (optional)
250 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
2 Green Chilies, halved and seeded
3 Slices (about 10 g) Ginger, finely julienned
2 Sprigs of Curry Leaves
60 g Fish/Seafood Curry Powder
10 g Chili Powder (optional)
1 Lime, juiced
1 Can (400 ml) Coconut Milk
3 1/2 Cups Water
5 Tbsp Peanut Oil
Sea Salt to taste

Method

In a heavy pot, heat the oil on low heat. Add the onion, ginger and curry leaves. Cook until the onions are soft and lightly brown in color.

Add the curry and chili powder. Cook until they are fragrant.

Mix in the coconut milk with 3 1/2 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 minutes.

Then, add the vegetables and tofu puffs. Bring the curry mixture to a boil. Then lower the heat and continue to cook further, for about 15 to 20 minutes. Season the curry with lime juice and sea salt. Serve warm or at room temperature.

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Five-Spice Pork Rolls - Lor Bak

Five Spice Pork Rolls -Lor Bak

Ingredients

400g Pork (with a little fat attached)
4 Water chestnuts, diced
1/2 onion, diced
1 Tbsp chopped spring onion
1 Egg
1 Large piece Bean curd sheet, cut into 14x7cm each piece
Oil for deep-frying
Deep-Fried Firm Bean curd
Cucumber Slices

Seasoning
1/4 tsp White Pepper
1 tsp Five-Spice Powder (ng heong fan)
1 tsp Sugar
1½ Tbsp light soya sauce
1 tsp Oyster Sauce
1/2 tsp Sesame Oil
1 Tbsp Corn Flour or Sweet Potato Flour

Dipping sauce (combined)
4–5 Tbsp Thai sweet chili sauce
1 tsp Lime juice
2 pieces Peanut Candy (gong t'ng), crushed

Method

Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix.

Marinate meat for at least an hour, or preferably several hours, in the refrigerator.

Put 1–2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.

Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy.

Cut into slices and serve with dipping sauce, deep-fried bean curd and cucumber.

(Recipe adapted from Cyberkuali by Amy Beh)

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Stewed Pork With Tofu Puffs - Tauyu Bak

Stewed Pork With Tofu Puffs - Tauyu Bak

Ingredients

650 g Pork Shoulder, cut into 2 inches chunks
5 Cloves Garlic, Whole
1 Tbsp Light Soy Sauce
5 Tbsp Dark Soy Sauce
4 Cups Water
6 – 8 Large Hardboiled Eggs
1 Packet (90g) Tofu Puffs, halved
2 Tbsp Peanut Oil
Sea Salt to taste

Method

Bring a large pot of water to a boil. Add ½ tsp of salt and blanch the pork for about 2 to 3 minutes. Drain and set aside.

In a large saucepan, heat the oil on high heat. Brown the pork and mix in the garlic. Keep stirring to prevent the garlic from burning. Mix in the light and dark soy sauce and continue to stir until all the pork has been well coated with the sauce. Add the water and bring it to a boil and simmer for 40 minutes.

Then add the eggs and continue to simmer for 25 minutes. Add the tofu puffs and continue to cook for another 15 minutes. Season the stewed pork with salt if necessary. Serve immediately.

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