2 egg yolk
100 g butter
40 g castor sugar
60 ml yuzu juice
1 tbsp lemon zest
1 tbsp lemon juice
90 g self raising flour
pinch of salt
(sieve twice and set aside)
2 tbsp grounded flaxseeds
1 tbsp Nutrimix powder (optional)
(mix well with the flour)
2 egg white
35 g castor sugar
1) Cream butter in a mixing bowl until soft and creamy, add in sugar and zest and beat till light and fluffy, gradually add in egg yolk and whisk till well combined.
2) Fold in flour mixtures to the yolk mixtures, followed juices in sequences (flour>juice>flour till finished). Using a rubber spatula to fold the mixtures till well combined.
3) In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and beat till stiff peak.
4) Fold the meringue to yolk mixtures in 3 batches , using a plastic spatula to mix till well combined. Fill muffin cup lined with paper cup till 3/4 full. Bake in pre heated oven 180 C for 25-30 minutes or until a skewer comes out clean when inserted into the cake,
250 g rice flour
2 tbsp glutinous rice flour
Pinch of salt
1 tbsp Instant yeast
220 ml coconut juice
100 ml lukewarm water
125 ml coconut milk
Bunga telang juice or blue colouring
4 tbsp durian paste (remove from 5 durian seeds – mashed into paste)
150 g shaved gula melaka
150 ml thick coconut milk
200 ml water
2 pandan leaves
2 tbsps rice flour
pinch of salt
1) Combine all the ingredients (except bunga telang juice) in a bowl and stir with a wire whisk. Leave to ferment for about 1 – 2 hours or overnight in a refrigerator.
2) Grease and heat a small non stick skillet over low heat. Slowly pour 1-11/2 tbsps of the batter in a circle. Add a drop of bunga telang juice in the middle of the batter. Cooked over low heat and top layer dries up, apam is cooked. Remove from pan (Repeat till batter is used up) If you have the mould, fill the mould 3/4 full with the batter.
3) Heat apam over low heat till holes appear and apam is cooked. Unmould and repeat step 2 and 3 till batter is used up. (this is for the mould).
1) Bring gula melaka, water, salt and pandan leaves to a boil.
2) Add thick coconut milk and rice flour, stir over heat till sauce thickens. Add in durian paste and stir to combine evenly.
3) Remove from heat immediately after it boils.
Place apam on a saucer and top with durian sauce.
500 ml coconut milk (400 ml Kara Coconut milk with 100 ml water)
500 ml fresh unsweetened soy bean milk
13 g jelly powder
1 can cream corn
pinch of salt
50 g shaved gula melaka
100 g castor sugar
200 g custard powder
1 tsp butter
1) In a deep pot, add in soy milk, sugar, gula melaka, jelly powder, bring to boil, lower heat and simmer till sugar dissolved completely. Sieve it. Transfer to a clean pot.
2) Add custard powder to coconut milk and sieve it.
3) Bring soy milk mixture to a boil, add in cream corn, salt, stir to well mix and slowly pour in the coconut milk mixture, stirring all the while over low heat. Add in butter and continue to stir till custard is cooked.
4) Spoon to your desired mould or pour to loaf pan or square pan.
5) Let it set completely and chilled it in the fridge before serving.
150 g rice flour
12 g wheat starch
12 g cornflour
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water
150 g chopped chai poh
3 cloves garlic, peel and chop roughly
3 small onions, slice thinly
1 tbsp dried shrimp – soaked in hot water till soft and chopped roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar
1 tsp pepper
1 tbsp roasted sesame seeds
1) Blend rice flour, wheat starch, corn flour and salt with 300 ml water till smooth. Pour in 400 ml boiling water, mix well and pour into greased small swee kueh cups. Arrange cups on steamer tray and steam over high heat for 15- 20 minutes. Remove and let it cool.
2) Heat 2 tbsp oil in wok, stir fry garlics, onions and dried shrimps till fragrant. Add in chopped chai poh along with seasoning. Stir fry till fragrant and well mixed. Taste accordingly and adjust to your preference.
3) Serve chwee kueh topped with radish toppings and sambal at the sides.
2 pieces chicken breastmeat – slice thinly
(season with a bit of salt, black pepper, oil and corn flour for 20 minutes)
2 stalks spring onions – cut into 3 inch in lengthwise
1 fresh red chilli – slice
1 big bombay onion – slice
2 cloves garlice – minch
Black Pepper Sauce
2 tbsp sweet soy sauce (Black soy sauce)
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp pounded coarsely black peppercorn
1/2 tbsp corn flour
120 ml water
Salt to taste
1) Heat oil in wok and saute onions and garlic till fragrant. Add in slice chicken meat and saute till meat is opaque, remove from heat and set aside.
2) Bring sauce to a boil and add in the chicken meat, toss to mix well, add in spring onions and chilli, stir fry for 15 seconds and dish out.
120 g black glutinous rice
150 g white glutinous rice
150 ml coconut milk with 100 ml water
3 pandan leaves
1/2 tsp salt
3 large eggs
90 g rice flour
100 g castor sugar
60 g gula melaka
350 ml water with 100 ml thick pandan water
1/2 tsp salt
1 tsp green coloring (optional)
1) Soak glutinous rice n black glutinous rice for at least 3-4 hours. Drain,
2) Steam the rice with pandan leaves and salt for abt 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
3) Transfer back to heat and steam for a further 20 minutes or till cooked.
4) Lay a banana leaf on the bottom of a 7 ” x 7″ square pan. Put steamed rice in the pan and press down firmly with a banana leaf on top to compact it. Return back to steamer and steam for another 5-8 minutes. (the bottom layer has to be hot when the top layer is poured on).
5) Beat eggs lightly with a fork and mix in rice flour. Strain.
6) Cook coconut milk, pandan water, sugar, salt and green coloring (optional)over low heat , keep stirring and add in the egg mixtures. Stir continuously over low heat until mixture thickens. Pour the mixtures over to the steamed rice slowly. Steam for a further 20-25 minutes or until set.
7) Cool the kueh before cutting.
115 g unsalted butter (room temperature)
80 g brown sugar
100 g Shaved gula melaka
1 large egg
3-4 ripe banana – mashed
1 tsp vanilla essence
240 g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
80 g chocolate chips
1) Pre heat oven to 175 C
2) Grease a 9″ x 5″ loaf pan and lay with parchment paper (make sure the parchment paper hanging over the sides of the loaf pan, this is to help to easily remove the loaf pan after baking).
3) In a mixing bowl, cream the butter and sugar till light and smooth ( for about 2 minutes).
4) Whisk the egg before adding the mashed banana and vanilla essence. Mix well.
5) Add the sieved flour (with salt, baking powder and baking soda). Mix till well combined,
6) Fold in the chocolate chips, mix till combined and pour the mixture into the loaf pan. Bake for 55-60 minutes or until the skewer inserted in the centre of the loaf comes out clean.
1.5 kg yellow Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
500 g medium prawns – shelled with tail intact (optional)
4 sprigs curry leaves
1/2 – 1 kg fresh cockles – scalded in hot boiling water for 1-2 minutes, remove meat from shells
8 pieces dried tau pok – (optional)
10 long beans – cut into 2 inch in lengthwise (optional)
Hard boil eggs – halved (Optional)
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
A handful of ikan billis
1 tbsp coriander powder
1 inch roasted belacan
1/2 big onion
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil
2 tbsp fish curry powder
350 ml coconut milk (I use Kara brand)
2.5 ml water (prawn stock – fry prawns shell and head, add water and bring to simmer for 1/2 hour, cool down and blend it. Sieve the stock and set aside
2 pieces pandan leaves – tied into a knot
Salt to taste
4 tbsp gula melaka
4 pieces rock sugar
1) Heat oil in a wok and stir fry blended ingredients with curry leaves, fish curry powder till fragrant and oil separates. Leave about 1/4 in the wok and season with salt and sugar to taste.
2) Bring a deep pot with 2 litre prawn stock, 50 water mixed with 50 ml coconut milk and pandan leaves to a boil. Add in the 3/4 of the fried rempah, stir to mix evenly, add in , 50 ml of coconut cream, tau pok and long bean, bring to a boil, lower heat and simmer till long bean is soft.
3) Season with salt, sugar, ikan billis stock and gula melaka, adjust taste to your preference. Boil for about 20 minutes. Then add in the balance 200 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, egg, tau pok and long beans. Place some fried rempah at the side.
12 chicken wings
1 tsp of salt
1 tsp of pepper
1 egg white
2 tbps corn flour
1 tbsp curry powder
3 sprigs curry leaves
5 cooked salted egg yolks – mashed
1 tsp chicken powder
3 tbsp butter
6 chilli padi – sliced thinly
3 cloves garlic – minced
11/2 tsp sugar
Salt to taste
100 ml evaporated milk
1 tsp curry powder (optional)
1) In a mixing bowl, combine salt, pepper, corn flour and egg white, curry powder and mix evenly, marinate chicken wings for 20-30 minutes.
2) Heat oil in a wok and deep fried chicken till crisp and golden. Drained and set aside.
3) Remove any access oil from the wok. Melt the butter and add garlic, curry leaves, curry powder (optional) and chillies. Stir fry till aromatic, add in egg yolk and milk. Stir rapidly in a circular motion until well mixed. season with salt, sugar and chicken powder. Turn heat to high and cook until,very bubbly, add in chicken wings and toss well to well mixed.
4) Dish out and serve hot.
4 pieces drumstick leg – washed and cut to your prefer sizes
5 cloves garlics- pounded
5 slices ginger – pounded
4 shallots – pounded
1 tbsp corn flour
1 tsp cumin powder
1 tsp fennel powder
1 tbsp coriander powder
1 tbsp chilli powder
1 tsp clove powder
1 tsp cinnamon powder
1 tsp turmeric powder
1 tsp black pepper powder
Salt and sugar to taste
100 ml santan
2 tbsp shredded white coconut
2-3 cups oil, for deep frying
2 sprigs curry leaves
Sambal Belacan – for dipping
1. Combine the spice paste ingredients in a large bowl . Add chicken and coat them well with the spice paste. It’s better to use your hand to get the spices into every nook and corner. Marinate for 3-4 hours (preferably overnight) in the refrigerator.
2. Heat oil in a wok till hot, add in curry leaves and Fry the chicken until almost cooked. Remove them and drain.
3. Now reheat the oil and deep fry the chicken again until golden brown and crispy.
4. Remove the fried chicken and drain on paper towels. Plate the yummy inche kabin and serve warm with Sambal Belacan or sauce of your choice.