Pulut Inti

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500 g glutinous rice
350 ml coconut milk
1/2 tsp of salt
2-3 pieces pandan leaves – shredded
a bit of blue coloring or blue pea flower soaked in water

300 g grated white coconut
120 g gula melaka
1/2 tsp salt
1 tbsp brown sugar
50 g small rock sugar
100 ml water

Banana leaves (scalded in hot water till soft)

1) Soak glutinous rice for about 1-2  hours. Drain  and steam  with pandan leaves and salt for about 15-20 minutes or till tender. Remove from heat and add in coconut milk, stir with chopstick to mix well with the rice. Slowly sprinkle the  blue colouring all over the rice.
2) Transfer back to heat again and steam for a further 10-15 minutes or till cooked. Leave to cool.

1) In a saucepan, add in gula melaka, rock sugar, brown sugar and 100 ml water,cook over low heat till sugar dissolves, strain the mixture.
2) Combine shredded white coconut and salt with the sugar syrup and cook over low heat till dry but not burnt. Set aside.

To wrap:
1) Place 2 tbsps of the glutinous rice at the center of the a piece of banana leaf  (13 x 15 cm) and top with 1 tbsp of coconut fillings. Fold up the sides to the center to overlap slightly.

Fried Dried Laksa Noodle

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Ingredients for Rempah (Blended)
1 inch fresh kunyit/turmeric
6 slices galangal/blue ginger
15 pieces dried red chillies (soaked in hot water till soft)
4 buah keras/candlenuts
1 inch toasted belacan
10 small onions
4 stalks lemongrass
1 tbsp coriander seeds
Salt and sugar to taste
2 tbsp grated gula melaka

A handful of daun kesom

*100 gm of dried prawn, soaked in water for 30 minutes and then ground fine.

800 g Laksa noodles
2 pieces fish cake – sliced thinly
6 pcs tau pok
6 hard boiled egg – sliced
12 medium prawns – scaled and deshelled
400 g shredded chicken meat
3 tbsp of minced daun kesom
200 ml coconut milk
800 ml prawn stock

1) Saute blended ingredients till fragrant and oil separate. Add in prawn stock and bring to a boil, add in coconut milk, daun kesom, dried shrimps, tau pok, stir to mix evenly and simmer over low heat for 20 minutes. Add in salt, sugar to your preference taste. Take out 300 ml of the gravy and set aside. Take out the tau pok and sliced thinly.
2) Add the laksa noodles in the wok with the remaining gravy, stir to combine well and cook over low heat, add in bean sprouts, sliced fish cake and stir to mix well. If too dry, add in some gravy (from the 300 ml ), fry till gravy evaporates (should not be too dry or watery).
3) Top with egg, shredded chicken meat, prawns , tau pok and minced daun kesom.




No Bake Granola Bar (with Manuka Honey, Nuts and Dried Cranberries)

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85 g rolled oats
30 g dessicated coconut
30g rice krispies
150 g roasted mixed nuts (chopped walnuts, almonds and cashew nuts)
50 g mixed dried fruits ( raisins and cranberries)

100 g Reese Peanut Butter Chips

Combined Ingredients
2 tbsp brown sugar
1 tbsp unsalted butter
11/2 tbsp maple syrup
3/12 tbsp chunky peanut butter
1 tbsp vanilla essence
11/2 tbsp condensed milk
1/2 tsp salt

160 ml Manuka Honey

1) In a saucepan, add in combined ingredients and cook over low heat using a whisk to stir till brown sugar dissolves completely. Sieve and and add in Manuka Honey, stir to mix welland set aside.
2) Pan fry rolled oats over low heat for 5 minutes, stirring occasionally, add in dessicated coconut, stir to combine well. Continue to stir fry for a further 3 minutes, stirring all the well to ensure the coconut will not get burnt.
3) I a large mixing boil, add in oats mixtures, mixed nuts, rice krispies, dried fruits and honey mixtures. Toss to mix and well combined, using a spatula.
4) Line a baking tray 7″ x 7″ with aluminium foil and lightly grease the foil with some olive oil. Pour the granola bar mixtures into the prepared tray, sprinkle the Reese Peanut Butter Chips on top and spread evenly using your hand or the back of of a spatula to press down firmly.
5) Place in the freezer for 45 minutes to an hour or until firm. Remove paper from pan and cut large square into half, Then cut each ha;f into 6 rectangle. Wrap bars individually with parchment paper or plastic wraps. Store in freezer or refrigerator.

Kueh Talam (2 layer tradisional nonya kueh)

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White Top Layer
180 g sugar
100 g corn flour
35 g mung bean flour (green pea flour)
700 ml water. a pinch of salt
600 ml coconut milk

Green Bottom layer
50 g rice flour
120 g corn flour
180 g sugar
500 ml coconut milk
500 ml water
100 ml pandan juice (10 pieces pandan leaves bland with 50 ml water to get 100 ml juice)
1 drop of green colouring (optional)

Bottom Layer
1) In a saucepan, add in water and sugar, boil till sugar melts.
2) Mix coconut milk with rice flour and corn flour. Add pandan juice, stir to mix well, sieve and pour into the sugar syrup from (1). Cook over low heat until batter thickens slightly. Pour into 8″ square tray lined with a plastic sheet. Steam for 10 minutes, open the cover every 5 minutes while steaming.

3) Top Layer
a) In a saucepan, add in water and sugar, boil till sugar melts.
b) Mix coconut milk, corn flour, mung bean flour together and mix well, sieve and pour into the sugar syrup from (a). Cook over low heat until batter thickens slightly, stirring continously till smooth .
c) Slowly pour the mixture over the green layer. Steam with lid covered for 15 – 20 minutes, Open the cover every 5 minutes.
d) Cool for 4-5 hours before cutting to your preference shape.


Bitter Gourd With Drumstick Soup

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4 Chicken Drumsticks
1 Medium Size Bitter Gourd, 500g
1 Medium Carrot, cut into chunks
8 – 10 Red Dates(红枣)
1 honey date
1/2 Tablespoon Wolfberries(枸杞)
1.5 Litres of Water
1/2 Chicken Stock Cube, optional

1. Trim the fat and remove the skin from the drumsticks, rinse and set aside.
2. Bring a pot of water to boil, blanched the drumsticks for about 5 minutes in boiling water, removed and rinse again.
3. Add 1.5 Litres of water to the soup pot and bring it to boil.
3. While waiting for the water to boil, cut the bitter gourd length-wise into half, scraped off all the seeds and white pits in it then cut into 1″/1.5″ thick slices.
4. Place the bitter gourd slices in a big mixing bowl or so, add in 1 teaspoon of salt briefly rub it/massage together with the bitter gourd slices for a few seconds. (this is helps to reduce the bitterness of the bitter gourd)
5. Next, rinse it well and drop it into the boiling water together with all the above ingredients except the wolfberries.
6. When the soup mixture comes to boil again, reduce the heat to medium low and simmer it for about 30 – 40 minutes.
7. Add in the wolfberries in the last 5 minutes and you can season the soup with some salt or chicken stock cube to taste if you prefer.

Sticky Honey Chicken Cubes Topped With Crispy Garlic Bits

sticky honey chicken

5 pieces chicken thigh meat – cut into cubes
Oil for deep frying
1 egg white-lightly beaten
Corn flour for coating
6 cloves garlic minced finely and deep fry till golden and crispy
Seasoning Ingredients
1/2 tsp salt
Dash of 5 spice powder (optional)
Dash of pepper
1/2 tbsp hua tiao chew
1 tsp light soy sauce
1 tsp corn flour
1 tbsp minced garlic
Sauce ingredients
5 tbsp honey
1 tsp orange/brown sugar
Juice of 1/2 lemon
1 tbsp chilli sauce
1 tbsp tomato sauce

1) marinade chicken meat with seasoning ingredients for 3 hours. Just before deep frying, stir beaten egg white into marinade. Remove chicken and coat evenly with cornflour.
2) Heat oil for deep frying until hot and deep fry chicken until golden brown. Drain from oil and leave aside .
3) In a small pan, add 2 tbsp water and 6 pieces small rock sugar, caramized it. Pour in the sauce ingredients, stir over low heat till bubbly , add in the fried chicken and toss to mix evenly with the sauce.
4) Dish onto serving plate and topped with Crispy Garlic Bits.