6 egg yolks
30 g castor sugar
90 ml corn oil
110 ml fresh milk
2 tbsp Huiji Honey
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp salt
155 g Cake flour
(Sieve flour, salt and baking powder 2 times)
6 egg whites
70 g castor sugar
3/4 tsp cream of tartar
5-6 pieces of oreo biscuit (remove cream) and crushed into pieces (not too fine)
7-8 whole cookies with peanut cream
23 cm tube pan
1) In a large mixing bowl, stir well egg yolk, vanilla essence, sugar, honey with a hand whisk . Add in milk and corn oil, stir well again to combine. Add in flour mixture and stir to well mixed.
2) In a clean mixing bowl, whisk egg whites and cream of tartar till frothy with an electric hand mixer, gradually add in sugar and whisk till stiff peaks form.
3) Add 1/3 of the meringue into yolk mixture, fold well with a rubber spatula. Then fold in the rest of the meringue till well combined till no white streaks remain. Lastly add in crushed cookies and gently fold the mixture well again.
4) Place peanut oreo cookies at the bottom of a 23 cm tube pan and gently pour the batter onto it. Bake at 170 C pre heated oven for about 40 minutes.
5) Invert the cake pan immediately on a cooling rack to cool completely before remove it from the pan.
For the Skin/Dough
100 g sweet potato – steamed and pureed
150 g black glutinous flour
1 tbsp sugar
2 tbsp corn oil
120 ml water (add slowly and could be less)
1) Mix all the ingredients together until you get a smooth dough. Pinch about 20 g of dough (depending on the size of the mould) flatten it with your palm, add a tsp of coconut fillings and wrap it up. Insert wrapped dough into well coated with flour mould and knocked it out and place on a piece of oiled banana leaf. Repeat till all dough is used up.
2) Steamed in medium heat for 10-15 minutes, oil the surface to prevent sticking.
150 g shredded white coconut
50 g gula melaka
10 g brown sugar
3 tbsp water
1) Place the coconut in a saucepan. Add the sugar and cook under low heat, stirring until well combined. Add the water and continue stirring til almost dry. Dish out and leave it aside to cool down before using.
2 tubes Japanese Egg Tofu – cut into rings, coated with corn flour and deep fry till golden
(drain and set aside)
150 g chicken minced meat
100 g small prawns
(marinade with a bit of corn flour and salt )
2 cloves garlic – minced
1 egg – beaten lightly
5 long beans – cut into 1 inch in lengthwise
3-4 small baby corn – sliced diagionally
1/2 red capsicum – cut into cubes
1/2 can straw mushroom – halved
1/2 carrot – sliced
1 tbsp Hoisin Sauce
1 tbsp oyster sauce
1 tbsp Kicap Manis
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu
1 tsp chicken powder
Salt and sugar to taste
Dash of pepper
200 ml water
1 tsp corn flour – mixed with 2 tbsp water
1 tbsp chopped spring onions
1) Heat a claypot/wok with 1 tbsp oil and 1 tsp sesame oil, saute minced garlic till aromatic, add in minced meat and prawns, stir fry for a few seconds and add in the sauce ingredients. Add in vegetables except capsicum. Stir to mix evenly and bring to a boil. Lower heat and simmer till vegetables is tender, adjust seasoning to taste (salt, sugar, pepper).
2) Finally add in capsicum and fried tofu. After 1-2 minutes, thicken with corn flour mixture. Turn off heat once mixtures comes to a boil, stir in egg and topped with chopped spring onions.
3) Serve hot with rice.
8-10 small brinjal – halved (using a teaspoon, scrape out some of the white parts)
Shredded White Chedder Cheese (optional)
2 potatos – diced
white parts of the brinjal – diced
150 g minced chicken meat/pork
1/2 big yellow onion – diced
1 sprigs curry leaves
2 tbsp meat curry powder (mixed with some water to make a paste)
Salt to taste
1 tsp sugar
3 small chilli padi – sliced thinly
50 ml water
1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 2 tbsp oil, saute onions and curry leaves till aromatic and translucent, add in curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce and oyster sauce. Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal with No. (2) , topped with chedder cheese and baked in pre heated oven 250 C for 20 minutes.
4) Serve hot with rice.
8-10 big chicken wings – mid joints and tip only, washed and pat dry
1/2 tsp salt
1 tsp fish sauce
5 pieces coriander roots – pounded
4 shallots – pounded
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tbsp corn flour
1/2 tsp sugar
250 g prawns
100 g minced chicken meat (using the meat scrape from the wings)
1 tsp white pepper
2 chilli padi – minced
1 tbsp chopped coriander leaves
1/2 egg white
2 tbsp red curry paste
1 tsp corn flour
(flatten each prawn with the side of the cleaver, whack hard once or twice. Minced finely and place in a bowl with the minced chicken meat. Stir vigorously with a pair of chopstick in one direction till sticky. Add in all other filling ingredients and mix thoroughly.
1) To make chicken wing pocket, cut tendon around exposed tip of bones. Scrape out meat from each bone with a knife, twist and remove smaller bones. Cut remaining bigger bone from joint. Marinade with seasoning ingredients for about 4-6 hours in fridge.
2) Filled chicken wings with prawn mixture till 3/4 full. Steam over rapidly boiling water for 8 – 10 minutes. Remove and set aside to cool.
3) Dredge with crispy tempura flour and set aside for 5-10 minutes, to let flour adhere well to the chicken wings
4) Tap gently to remove excess flour, deep fry wings over medium low heat till crispy and golden brown, drain well on kitchen paper towel.
5) Serve hot with Thai sweet sauce at the side.
5 egg yolks
120 g cake flour – sifted
40 g castor sugar
80 ml corn oil
90 ml mixed berries yogurt smootie (MBYS)
2 tbsp fresh strawberry bits
Pinch of salt
6 egg whites
1/4 tsp cream of tartar
90 g castor sugar
1) In a mixing bowl, beat egg yolk and castor sugar till light and creamy, add in oil and salt, continue to beat till incorporate well. Add in strawberry bits and MBYS alternate with flour – flour >mbys>flour>mbys>flour till finish. Mix well till just combine.
2) In a clean mixing bowl, whisk egg white until foamy, add cream of tartar and continue whisking. Gradually add sugar, whisking all the time till egg whites form a stiff peak.
3) Fold 1/3 of the meringue to yolk mixture, beat it in. Gently fold the remaining meringue in 2 batches until no white streaks remain.
4) Transfer the cake mixture into an ungreased tube pan and bake at 165-170 C for about 40-45 minutes. Place a sheet of aluminium foil on top if it browns too fast.
5) Once baked, invert the pan and place it on a wire cooling rack to cool completely.
4 whole kampong chicken legs – chopped to bite size
(marinate with a bit of salt, pepper, soy sauce and corn flour)
8-10 lady fingers – sliced
10 dried chillies – halved
5 slices of ginger – cut into thin strips
1 dried cuttlefish – soaked and cut into thin strips
A handful of salted threadfin fish – fry till crisp and set aside (optional)
2 crispy tau kee (optional)
2 tbsp sesame oil
1 tbsp of oyster sauce
1/2 tsp of sugar
2 tbsp dark soy sauce
200-300 ml bak kut teh stock (boiled with 1 satchet of bak kut teh spices, 2 pods pf garlics and 500 ml of water)
(mix together in a bowl)
1) Deep fry marinated chicken pieces till golden, drain and set aside.
2) Heat a claypot with sesame oil till hot, add in soaked dried cuttlefish strips and saute till crisp, dish out and set aside. Add in ginger slices and dried chillies, saute till ginger is a bit golden. Add in fried chicken, stir to mix well and add in 1/2 of the sauce ingredients, stir to mix and bring to a boil. Lower heat , add in sliced lady fingers, tau kee and 1/2 of the fried cuttlefish, stir to combine well, covered and simmer for about 3 minutes or until the vegetables are soft and gravy is a bit dry, give a final stir (if you prefer more gravy add in the remaining stock) Taste accordingly and adjust to your preference.
3) Add in the crispy salted fish and remaining fried cuttlefish, covered and serve hot.
Ingredients for the cake
100 g cake flour
50 ml iced water
75 ml melted butter
1 tbsp ovalette/emulsifier
1/2 tsp vanilla essence
100 g castor sugar
1) Apart from butter, combine all ingredients into a mixer and beat on high speed for 5 minutes until thick and creamy.
2) Fold in butter and mix well. Pour batter into a greaseproof paper lined 12 inches square cake pan. Bake in preheated oven 180 C for 15-20 minutes until golden. Remove and unmould cake, cool on a wire rack.
3) When cake has cooled, slice into 6-8 pieces of equal size. Spread a layer of vanilla cream on each piece. Line each piece of cake vertically, then bind tightly into a circle. Set aside. (Alternately use a vanilla swiss roll and roll into circle).
For Vanilla Cream
1/2 cup of fresh cream for whipping
2 tbsp icing sugar
(In a mixing bowl, beat whipping cream and icing sugar till hard peak form. Set aside.
Ingredients for Jelly A
2 tbsp Jelly powder
100 g castor sugar
150 ml concentrated coconut milk
250 ml fresh milk
800 ml water
Ingredients for Jelly B
3 eggs whites.
60 g castor sugar
1 tbsp strawberry essence
1) Combine ingredients A together. Stir as you cook till well dissolved.
2) Whisk egg whites and sugar till stiff. Ladle in No.(1) a little at a time and fold well. Add in strawberry essence, divide into 2 equal portions.
3) Pour one portion into a 8 inch round cake tin. Leave aside to set (to hasten the first setting, sit the pan on a bed of iced water).
4) Arrange the bind round shaped pieces of cake on set jelly. Gently, pour the remaining of No.(2) over the cake. Keep chilled in fridge.
15 medium or large prawns -shelled, deveined with tails intact
1/2 packet egg noodles
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 egg white
1 tsp corn flour
1) In a mixing bowl, marinade prawns with seasoning ingredients for about 20 minutes.
2) Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
3) Divide half the noodles into 15 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4) Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.
300 g glutinous rice flour
200 g sweet potatoes
2 tbsp Tapioca flour
10 pandan leaves
A few drops of green food colouring
Pinch of salt
200 g Gula Melaka
(grated and mixed with 2 tbsp castor sugar)
250 g grated white coconut
1) Steamed white grated coconut with 2 pieces pandan leaves and a pinch of salt for 10 minutes. Leave aside to cool.
2) Skin sweet potatoes and steam for 15-20 minutes or until cooked. Mash while still hot.
3) Crushed pandan leaves until fine. Add water to make 200 ml pandan juice. Sift, add pinch of salt and green coloring.
4) In a mixing bowl, add sieve glutinous flour and tapioca flour. Add in mashed sweet potatoes and pour in pandan water, mix and knead till dough is smooth, soft in texture and not sticky. Add more water if it is too dry.
5) Form in marble or your desire size balls. Flatten each ball lightly and fill with a teaspoon of gula melaka. Press edges together and shape into small ball.
6) Drop into boiling water, a few at a time, when cooked, glutinous rice balls will rise to the surface. Dish out with a perforated ladle and roll into steamed grated coconut.