Gula Melaka And Coconut Jelly

Gula Melaka Jelly

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1200 ml water (300 ml young coconut water + plain water)
30 g agar agar strip – washed and set aside
180 g shredded gula melaka
250 ml coconut milk
50 g rock sugar
1/4 tsp salt
2 pieces pandan leaves – washed and tied into a knot

1) Boil gula melaka with 200 ml water over low heat till melt completely. Strain and set aside.
2) Bring 1000 ml water and pandan leaves to a boil, add in agar agar strip and boil till well dissolve. Add in rock sugar,  continue to stir till dissolve completely. Discard pandan leave, strain and set aside.
3) Scoop 300 ml agar agar mixture to a small pot and add in coconut milk and salt, bring to a boil and set aside.
4) Add gula melaka mixture to remaining agar agar mixture, stir to mix completely and bring to a slow boil.
5) Ladle the gula melaka mixture into a mould as first layer, follow by coconut agar agar mixture. Add in some young coconut flesh (optional) as second layer.
6) Keep in fridge and serve chilled.

Mango Muffin

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200 ml fresh milk
600 g fresh mango
11/2 tbsp sugar

160 ml melted SCS butter
2 large eggs
320 g Self Raising Flour
140 g icing sugar

1) Pre heat oven to 190 C.
2) Blend mango flesh and sugar till smooth. Line muffin pan with cupcake liners.
3) In a mixing bowl, combine milk, 200 g of mango puree and mix with a hand whisk. Add in butter and egg. Stir to combine well, slowly add in sugar and flour. Roughly mix the mixture till just combine (DO NOT OVERMIX).
4) Spoon 1 tbsp or tsp of batter into each pan holem followed by 1 tbsp/tsp of mango puree. Cover the top with batter till almost full. Place muffin pan in the pre heated oven and bake for 25-30 minutes or until the top have puffed up.
6) Remove muffin pan from oven and leave to cool. Lastly dust some icing sugar over muffins before serving.

Fried Herbs Infused Chicken Wings/Cutlet

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8 chicken wings or
2 pieces chicken breastmeat – flatten and cut into bite size
Crispy tempura flour for coating

8 pieces red date – cut into rings
1 tbsp toasted sesame seed

Seasoning Ingredients
1/2 tsp salt
1 tbsp corn flour
2 tbsp Huji Tonic
1 egg white
2 pieces danggui – pounded coarsely
1 tbsp wolfberries  – pounded
1 tsp ginseng powder
4 red dates – pounded
2 pieces Chuan Xiong – pounded

1) Wash chicken wings or breastmeat, pat dry and marinate with seasoning ingredients. Leave in the fridge overnight or at least 6 hours.
2) Before frying, coat with tempura flour and set aside for 20 minutes. Heat enough oil in a wok and fry over medium heat till golden, drain on kitchen paper towel.
3) Arrange on serving plate, sprinkle with some sesame seeds and topped with cut red date.

Bubur Cha Cha Kuih

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Bottom Layer Ingredients (A)
60 g rice flour/glutinous rice flour
80 g tapioca flour
35 g sago flour
(sieve the flour mixture)
150 ml coconut milk
100 ml water

Bottom Layer Ingredients (B)
120 g sugar
1/2 tsp salt
100 ml coconut milk
150 ml water

1 cup mixed sweet potato and yam – cut into small cubes

Top Layer Ingredients (C)
30 g rice flour
50 g tapioca flour
(sieve the flour mixture)
75 ml coconut milk
50 ml water

Top Layer Ingredients (D)
120 g shredded gula melaka
1/4 tsp salt
175 ml water
2 pieces pandan leaves – tied into a knot

2 tbsp ready made cendol stirps

1) Combine ingredients (A) together and set aside.
2) Place ingredients (B) in a deep sauce pan and bring to a boil, pour into (1) and stir as you mix in sweet potato and yam cubes. Pour the batter into a plastic sheet lined 7″ square tin. Steam over medium heat for 10 minutes. Set aside.
3) Combine Ingredients (C)  together and set aside.
4) Combine Ingredients (D) into a clean saucepan, bring to a boil, off heat and discard pandan leaves. Add in cendol strips and slowly pour onto (3) and mix together. Pour on top of No (2) and smooth the top with a spatula. Steam for 25-30 minutes.
5) Cool down for at least 4-5 hours before slicing with a plastic oil knife.

Kong Chicken Bao

Chicken Bak Bao

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3 pieces deboned chicken leg (with skin)
12 Lotus Bun
1/2 cucumber – sliced
Lettuce leave

3 tbsp sugar
1.2 litre water
1 tbsp potato starch (mixed with 2 tbsp water)

Sauce Ingredients
4 tbsp dark soy sauce
2 tbsp light soy sauce
3 pieces small rock sugar
Salt to taste
6 white peppercorn – crushed coarsely

2 inch galangal – bruised
4 slices old ginger
3 clove garlic

Dried Spices
1 inch cinnamon stick
2 star annise
3 cardamon pods
3 cloves
1 small dried bay leave

2 pieces danggui
1 piece yok chok
4 red dates
2 pieces pak kei

1) Bring water to a boil in a pot, add in herbs ingredients, dried spice ingredients, galangal, ginger and garlic and boil over low heat for 20 minutes.
2) Halve the chicken legs and season with a bit of salt and corn flour. Set aside.
3) Caramelizes the sugar and add in the chicken legs to brown. Add into the water with herbs, sauce ingredients and bring to a boil over low heat. Simmer till chicken is soft and tender, taste accordingly and adjust to your preference.
4) Remove the meat from the pot, strain the mixture, reserving the braising liquid. Bring to a slow boil and thickened with potato starch.
5) Assemble the bun by putting one piece of the chicken, lettuce/cucumber in each bun. Drizzle the gravy over the stuffed bun and serve hot.

Hazelnut/Cashew Nut Moist Butter Cake

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230 g SCS unsalted butter
80 g castor sugar
60 g brown sugar
5 egg yolk
1 tsp vanilla essence

200 g self raising flour
1/2 tsp baking powder
1/2 tsp salt
(sieve together for 2 x)
60 g hazel/cashew nut powder (mix with the flour mixture)

1 tbsp coco powder (mix with 1 tbsp hot water)
80 ml fresh milk

5 egg white
60 g castor sugar

1) Pre heat oven 170 C and line the baking pan (8 x 8″) with parchment paper.
2) Cream butter, sugar and brown sugar till light and fluffy, add in egg yolk and beat it till well combined after each addition.
3) Fold in flour mixture, milk alternately (flour >milk>flour>milk>flour) until well combined with a spatula.
4) In a mixing bowl, whisk egg white till foamy and add in sugar gradually till stiff peaks forms. Transfer 1/3 of the meringue to egg yolk mixture. Gently fold the remaining meringue to yolk mixture and mix till no white streaks remain.
5) Pour 1/3 of the batter to a small bowl and add in the coco mixture, gently mix till well combined.
6) Pour the white batter to the lined cake pan and gently spoon the coco batter on top (create your desire pattern). Bake at pre heated oven for 40-45 minutes or until a skewer comes out clean when inserted.
7) Once baked, cool the cake for 10 minutes before transferring to cooling rack to cool completely.

Egg Skin Popiah

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5 eggs
1 tbsp minced kucai (chives)
Pinch of salt and pepper
2 tbsp corn flour
4 tbsp water

1) Mixed kucai, salt, pepper corn flour and water to lightly beaten eggs and mix evenly.
2) Lightly grease a small non stick pan  till hot, pour in enough mixture to spread over the base of the pan thinly. Cook over low heat till pancake leave sides of the pan.
3) Repeat process and stake egg sheets till batter is used up.

For the fillings
1/2 bangkuang – shredded
2 cups beans sprout
100  g minced prawns
1 tbsp minced spring onions
2 cloves garlic – minced

1) Heat oil in a wok and saute garlic and prawns till fragrant and prawns turns pinkish. Add in the bangkuang and bean sprout, stir to mix evenly for about 5 minutes, add in salt, pepper, light soy sauce and sugar to taste. Cook for a further 2 minutes and dish out to cool down,
2) Put 1 tbsp of the fillings onto a piece of egg sheet and wrapped up like popiah roll. Tie with a kucai/spring onions.

Garlic Soy Sauce Prawns/Chicken

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Garlic Sauce Chicken

1/2 kg Medium large prawns
5 cloves garlic – minced finely

Seasoning Ingredients
2 tbsp dark soy sauce
1/2 tsp salt
Dash of pepper
1 tsp corn flour
1 tsp sugar

Sauce Ingredients
2 tbsp worcestershire sauce
2 tbsp dark soy sauce
1 tsp Kicap Manis
1 tbsp light soy sauce
1 tbsp Black Vinegar
1 tsp sugar
1 tsp corn flour
1 tbsp tomato ketchup
1 tbsp chilli sauce
30 ml water

1) Clean prawns and trimmed off feelers and marinade with seasoning sauce for 20 minutes.
2) Heat wok with 2 tbsp oil and pan fry prawns in batches till 3/4 cooked. Drained and set aside.
3) Mixed garlic with sauce ingredients and pour in the wok and bring to a boil. Lower heat and taste accordingly and adjust to your preference. Add in prawns and simmer till sauce thickens, transfer to serving dish and serve hot.

Chicken Breast Meat

As for chicken breast meat, flatten the meat  with a mallet and season with a bit of salt, corn flour, dark soy sauce, pepper and sugar for 20 minutes. Pan fry till 1/2 cooked and add to the sauce ingredients. (same as the prawns)

Mee Sua Prawn Omelette Soup

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Mee Sua
10 medium prawns – shelled and chop coarsely
2 eggs – lightly beaten and season with a bit of salt, pepper and 1 tsp light soy sauce
2 tbsp Crispy ikan billis
Chopped Spring onion for topping
1 tbsp sesame oil
1 tbsp ginger strips

800 ml chicken stock

Seasoning Ingredients
1 tsp light soy sauce
Dash of pepper
2-3 tsp of sesame oil
Salt to taste

1) Heat wok with sesame oil and saute ginger till aromatic and crisp, discard ginger, add in prawns and stir fry till pinkish.
2) Pour in egg mixture over the prawns to make omelette. When it is cooked on both sides, break it roughly with a spatula, add in the chicken broth and bring to a boil. Simmer over low heat for about 8 minutes and add in seasoning ingredients. Taste accordingly and adjust to your preference.
3) Blanch the mee sua in boiling water, drain and transfer to serving bowl. Ladle the omelette soup over it and topped with Crispy Ikan Billis and chopped spring onions.
4) Serve hot.


Yam Pudding (Orh Nee)

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1 packet Hon Kwee (Green bean powder) 90 g
250 ml water
200 ml coconut cream
250 g mashed yam
70 g sugar
30 g Gula Melaka
3 pandan leaves – tied into knot
Ginko Nuts/Lotus nuts

1) Peel yam, cut into small cubes and steam until soft. Mash imediately.
2) In a dee[ saucepan, boil water with pandan leaves for 5 minutes. Discard pandan leaves and strain the water.
3) Add in Hon Kwee powder, sugar, gula melaka and coconut cream. Mix well and add in yam paste . Bring to a boil.
4) Stir constantly with a whisk to prevent pudding stuck at the bottom. When mixtures become sticky , reduce heat and stir for about 1 minute. Remove from heat and pour into pudding mould and set to cool down before putting inside the fridge.