Wednesday, December 26, 2007

Dragon Fruit Pizza

A yummy Recipe from a colleague

Ingredients needed :

1 package of ready to use pre-made sugar cookie dough

8 ounces cream cheese

1/2 cup powdered sugar

1 tablespoon lemon juice

3 dragon fruit, peeled and sliced

3 kiwi, peeled and sliced

1 cup strawberries, hulled and cut in half

1/4 cup apricot glaze


Rolled out cookie dough into a 12 inch round.

Bake 10-12 minutes or until lightly browned.

Allow to cool completely.

Meanwhile, prepare fruit by washing and slicing it into 1/4 inch slices.

Cream together the cream chees, powdered sugar and lemon juice.

When the crust is cooled, top with the cream cheese mixture.

Lay fruit in a circle on top of the cream cheese mixture.

Spread apricot glaze over fruit.

Chill until ready to serve.

Tuesday, December 18, 2007

Chocolate Cake

Original Recipe by Amy Beh

  • 180g butter
  • 90g soft brown sugar
  • ¾ tsp vanilla essence
  • ¼ tsp almond essence
  • 3 large eggs, separated
  • 110g self-raising flour, sifted
  • 25g ground almonds
  • 55ml UHT milk
  • 90g dark chocolate, melted

    PLACE dark chocolate in a heatproof bowl and set it over boiling water until completely melted.

    Preheat oven at 170°C. Grease and line the base of a loaf tin. Beat butter, sugar and essences until light and fluffy. Beat in egg yolks one at time. Add milk and melted chocolate. Cream until well combined.

    Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg white into the creamed chocolate mixture. Turn out batter into the prepared cake pan and bake for 55 to 65 minutes or until a wooden skewer inserted into the centre of cake comes out clean.

  • Braised Mushrooms with Cauliflower and Broccoli

    Original Recipe by Amy Beh

  • 150g cauliflower
  • 150g broccoli
  • 10 dried Chinese mushrooms, soaked to soften
  • 1 small can Baoling mushrooms, sliced
  • ½ tsp sesame oil
  • A splash of Shao Hsing wine (optional)
  • 250ml water


  • 1½ tbsp organic black bean sauce
  • Thickening
  • 1 tsp cornflour
  • 1 tbsp water

    ADD a pinch of salt and a few drops of oil to a pot of boiling water and blanch the cauliflower and broccoli for one to two minutes.

    Remove and arrange on a serving plate. Heat sesame oil and pour in Shao Hsing wine (if using). Add both types of mushrooms and stir-fry.

    Add water and seasoning; bring to a simmering boil for 15 minutes. Thicken the sauce. Spoon the mushrooms and sauce over the broccoli and cauliflower.

  • Braised Fish Head

    Original Recipe by Amy Beh

  • ½ fish head, about 750–800g, chopped into big chunks
  • 1 tbsp ginger juice
  • 1 tbsp rice wine (optional)
  • 3–4 tbsp cornflour, for sprinkling
  • 2 dried Chinese mushrooms, soaked and sliced
  • 50g belly pork, sliced
  • 50g bamboo shoots, sliced
  • 2 stalks spring onion, cut into 4cm sections
  • 1 red chilli, seeded and sliced
  • 2 cloves garlic, coarsely chopped
  • 1 tbsp oyster sauce
  • 2 tbsp oil
  • 1 tbsp sesame oil
  • 1 tbsp Shao Hsing wine (optional)


  • 1 tbsp light soy sauce
  • ½ tsp pepper
  • ½ tsp thick soy sauce
  • 1 tsp sesame oil
  • 1 tsp chicken stock granules
  • ¾ tsp sugar or to taste
  • 500ml water

    CLEAN fish head pieces well and season with ginger juice, rice wine (if using) and light soy sauce for 20 minutes.

    Just before deep-frying, coat fish head with cornflour. Deepfry for four to five minutes, then remove and drain.

    Heat oil and sesame oil in a clean wok. Lightly brown ginger and garlic, then add oyster sauce. Add mushrooms, belly pork and bamboo shoots. Sprinkle in Shao Hsing wine (if using) for added aroma.

    Pour in combined sauce ingredients and bring to the boil, then add fish head pieces. Reduce the heat and simmer for five to six minutes. Add red chilli and thicken the gravy before dishing out.

  • Sweet Corn Custard Tong Yuen in Heavy Ginger Syrup

    Original Recipe by Amy Beh

  • 35g wheat starch (tang mein fun)
  • 100ml freshly-boiled water
  • 200g glutinous rice flour
  • 300-350ml water
  • Custard filling
  • 100ml UHT milk
  • 15g cornflour
  • 20g custard powder
  • 45g castor sugar
  • 1/8 tsp salt
  • 150ml hot water
  • 10g butter
  • 100g puréed sweet corn paste
  • Ginger syrup
  • 130g mature ginger
  • 80g brown sugar
  • 20g palm sugar (gula Melaka)
  • 100g castor sugar
  • 1.2 litres water
  • 5–6 screwpine leaves, knotted

    TO prepare the custard, combine milk, cornflour, custard powder, sugar and salt in a saucepan. Stir in hot water and mix well. Cook the mixture over a low heat, stirring continuously until it thickens.

    Remove saucepan from heat and add butter and puréed sweet corn paste. Keep stirring until well mixed. Dish out and set aside to cool completely.

    Refrigerate before use.

    To prepare glutinous rice ball dough, put wheat starch in a bowl and pour in boiling water. Stir well with a pair of chopsticks until a soft dough is formed.

    Combine glutinous rice flour and the cooked dough in a large mixing bowl. Stir in water and knead to form a soft dough. Divide dough into small balls. Flatten each ball into a thin disk. Spoon a little custard filling in the centre and wrap up to secure the filling.

    Repeat with the rest of the dough. Bring a pot of water to the boil; drop in the prepared balls of dough. When the balls float, remove with a slotted spoon and place in cold water for 10 minutes. Serve tong yuen in hot heavy ginger syrup.

    To prepare ginger syrup, grate ginger and set aside. Bring water to the boil with the three types of sugar. Put in the grated ginger and simmer for 15 minutes. Strain the syrup and set over a gentle low heat to heat up.

  • Red Date Tong Yuen in Chrysanthemum Syrup

    Original Recipe by Amy Beh

  • 15 large red Chinese dates, pitted
  • 100ml water
  • 75g glutinous rice flour
  • 10g wheat starch (tang mein fun)
  • 30ml hot water
  • 50g candied sugar
  • 10g rock sugar
  • 20g dried chrysanthemum flowers
  • 250ml water
  • Cornflour mixture

    RINSE the red dates and soak in clean water overnight in the refrigerator. Put the dates in 200ml water and boil for five to six minutes.

    Drain and make a slit across the dates. Put glutinous rice flour and wheat starch in a mixing bowl. Pour in hot water to mix then add 100ml or just enough water to mix to a smooth dough.

    Pinch a small portion of dough and stuff into the dates. Shape well and arrange them on a heatproof dish. Steam for 13 to 15 minutes.

    Combine rock sugar, candied sugar, chrysanthemum flowers and 250ml water in a saucepan. Boil until sugars have dissolved and the tea is infused with the flavour of the flowers. Strain the syrup. Put the prepared glutinous rice ball dates into the syrup and boil for two to three minutes.

    Dish out the red dates onto a serving plate and retain the syrup. Add cornflour mixture into the syrup to thicken. Pour the thickened syrup over the dates and serve immediately.

  • Glutinous Rice Balls with Black Sesame Seed Filling

    Original recipe by Amy Beh

  • Syrup
  • 5g white fungus, soaked, trimmed and cut into small florets
  • 6 Chinese red dates, pitted
  • 2 slices mature ginger
  • 150g rock sugar
  • 1.5 litres water
  • 4 screwpine leaves, knotted
  • Dough
  • 200g glutinous rice flour
  • 1 tbsp wheat starch (tang mein fun)
  • 100ml freshly boiled water
  • About 100ml cold water
  • Black sesame seed filling
  • 100g black sesame seeds
  • 45g butter
  • 55g soft brown sugar

    TO make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.

    To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.

    To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.

    Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.

    Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.

    To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.

  • Monday, December 10, 2007

    Long beans with dried shrimps and preserved radish

    300g long beans, cut finely
    2 Tbsps dried shrimps, shelled and washed
    2 tsps chopped choy poh or preserved radish, washed
    2 cloves garlic, chopped
    2 Tbsps cooking oil
    1 red chilli, cut finely
    1/2 tsp sugar
    Salt to taste
    3 Tbsps peanuts, roasted

    1. Cut dried shrimps into two if they are big ones. Heat some oil in wok and fry dried shrimps. Drain and set aside.

    2. Dry roast the peanuts in a separate pan without oil, or put them in the microwave, uncovered, on high for three minutes or until golden brown.

    3. Fry garlic in the rest of the oil, add chilli and stir. Add in the choy poh, then the long beans and sautee for about two or three minutes.

    4. Add in the dried shrimps and combine, then the sugar. Taste before adding salt.

    5. Dish out and serve the long beans sprinkled with roasted peanuts. Serve with white porridge.

    - From the article Boost up with long beans by Eu Hooi Khaw.

    Kung Po chicken with cashew nuts

    4 tbsps cashew nuts, roasted
    2 chicken thighs, deboned and the meat cut into 5cm pieces
    3 tbsps oil
    1½ tbsp Lee Kum Kee chilli bean sauce
    6 dried chillies, soaked, seeded and cut into two or three pieces
    2 tbsps Lee Kum Kee Sichuan chilli paste
    3 cloves garlic, minced
    5 thin slices of young ginger
    White part of two spring onions
    1 tsp sugar
    1 tsp rice vinegar
    1 Tbsp water

    1. Heat oil in the wok. Fry the dried chillies. Dish out and drain.

    2. Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.

    3. Put in the chicken, stir for two minutes, then add rice vinegar, add sugar.Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt

    4. Dish out and sprinkle the cashew nuts on top before serving.

    Kangkong and sweet potato, cooked titek-style

    400g kangkong
    2 medium-sized sweet potatoes
    3 tablespoons dried shrimps, pounded
    3 tablespoons sambal belacan
    300g medium-sized prawns, shelled
    3 cloves garlic, minced
    2 tablespoons cooking oil
    Pure santan from half a coconut
    400 ml water
    Salt to taste

    1. Pluck the kangkong, discarding the older stems.

    2. Boil the sweet potatoes till cooked, and cut into cubes. Put aside.

    3. Fry garlic in oil, add the dried shrimps and sambal, and fry till fragrant.

    4. Add the prawns.

    5. Mix the santan with water and add to the sambal and prawn mixture.

    6. Bring to a quick boil on a high flame and add sweet potatoes and kangkong. Add salt to taste.

    7. Let it all boil quickly and take it off the fire.

    - From the article Nutritious swamp cabbage by Eu Hooi Khaw.

    Kai choy claypot rice

    3 cups rice, washed
    1 ½ tbsps oil
    2 cloves garlic, chopped finely
    ½ tsp salt
    Water to cook rice with

    400g kai choy, the local variety, cut finely
    1 piece ginger (4cm), smashed

    400g minced chicken or pork
    1 Tbsp light soya sauce
    1 tsp dark soya sauce
    1 ½ tsps cornflour
    ½ tsp pepper
    1 tsp salt
    1 Tbsp oil

    2 Tbsps dried prawns, peeled and washed
    2 cloves garlic, chopped
    2 Tbsps oil

    1. Heat oil in wok, brown the garlic in it. Add the washed rice, fry and add salt. Add enough water to cover the rice. Transfer the rice to a claypot or rice cooker.

    2. Marinate the meat with the two sauces, cornflour, pepper and salt.

    3. Fry dried prawns in hot oil till crispy and fragrant. Dish out.

    4. Add 1 Tbsp oil to the remaining oil, add the ginger and fry till fragrant. Add the meat and stir-fry for two minutes before putting in the kai choy. Give it a quick fry and dish out.

    5. Set the rice to cook, simmering over a low fire as in a claypot. When the rice is about cooked, add the kai choy, meat and dried prawns. Stir the rice up with the meat and vegetable mixture, cover for a few minutes and taste before serving.

    Ju hu char

    700g bangkuang, shredded
    3 medium-sized carrots, shredded
    6 dried mushrooms, soaked and cut into thin strips
    3 tbsp oil
    7 shallots, sliced finely
    3 cloves of garlic, minced
    200g belly pork or chicken thigh meat, finely sliced
    11/2 tbsp light soya sauce
    1 tsp cornflour
    100g shredded dried cuttlefish, washed
    250ml water or chicken stock
    2 tsp salt (or according to taste)

    1. Marinate pork or chicken with soya sauce and cornflour.

    2. Heat oil in work, add shallots and garlic and fry till fragrant.

    3. Add cuttlefish strips and fry till they pop. Add pork or chicken strips and sauté till flavours are sealed in.

    4. Put in the bangkuang, carrot and mushrooms and stir fry.

    5. Add the salt and pour in the water or chicken stock. Bring to boil, then simmer for about 10 minutes.

    Note: Simmer longer if you prefer a drier version of Ju Hu Char.

    Serve it with the Chinese lettuce and sambal belacan combined with juice from small limes.

    - From the article Yam it up by Eu Hooi Khaw.

    Jar jian mian

    250g minced chicken (or minced pork)
    2 Tbsps Chinese rice wine (hua tiao)
    3 Tbsps minced taucheo (preserved soyabean paste)
    2 stalks of spring onions (finely chopped)
    3 Tbsps garlic (finely chopped)
    1/2 Tbsp sugar
    1/2 cube of chicken stock (mixed with 1 cup of water)
    1 packet (300g) egg noodles
    3 litres boiling water (for noodles)
    4 Tbsps cooking oil
    1/2 tsp white pepper
    1 Tbsp black soya sauce
    1 Tbsp light soya sauce
    1/2 Tbsp corn flour (mixed with 1/2 cup water)
    1 cucumber (seeded, cut into fine strips)
    1 carrot (cut into fine strips)
    3 stalks of spring onions (cut into fine strips)
    2 red chillies (finely chopped without seeds)
    2 limes (optional)

    1. Heat 1 tablespoon of oil in the pan. Add 1/2 tablespoon of garlic to fry until brown, scoop out and put aside.

    2. Cook noodles in boiling water in the pot. When the noodles are done, place them in a drainer and put them under running tap water for 2 minutes to cool.

    3. Drain off excess water, put on a serving dish, add the fried garlic and oil to the noodle and mix well to prevent the noodles sticking to each other. Set aside.

    4. Heat the remainder 3 tablespoons oil in a pan on high heat, add the minced chicken, stirring it quickly. Lower the heat if it gets too hot; continue to fry for 2 minutes, then add the 1 tablespoon of chopped garlic and all the chopped spring onions. Stir fry for 3 minutes or until they are slightly brown.

    5. Add the taucheo paste to the mixture and continue to stir fry for 2 minutes, then add the 1 cup of chicken stock. Bring to boil, cover and simmer for 5 minutes. Add sugar, wine, black soya sauce and light soya sauce, simmer it for another two minutes. Pour the cornstarch in to thicken the sauce and remove from heat.

    6. Place one serving of noodles in a deep dinner plate. Pour 2 tablespoons of meat sauce on the noodles, and mix well. Add cucumber, carrot and spring onion strips.

    7. For those who love it spicy, add some chopped chillies and garlic, and some lime juice.


    1. One packet of egg noodles is for four to five servings.

    2. Replace the meat with ground soya beans (the residue after making soya milk) or use dried bean curd (chopped into fine pieces) and add some mixed frozen vegetables.

    3. You can use chopped ginger instead of garlic and Chinese parsley instead of spring onions.

    Hot braised beancurd with minced meat

    2pc Japanese tofu
    200gm minced meat
    20gm chopped black mushroom
    50gm chopped bamboo shoot
    5gm chopped red chillies
    Salt, pepper
    3gm sugar
    3gm Sichuan sauce
    5gm tomato sauce
    5gm cooking oil

    1. Heat oil in wok. Add in all chopped ingredients and fry for two minutes.

    2. Season to taste, add beancurd and thicken gravy with tomato sauce.

    Hot and sour long beans

    300g long beans, cut into 3cm lengths
    2 heaped Tbsps ikan bilis, cleaned of entrails and washed
    200g half-fat pork or chicken breast, cut into chunks
    4 dried chillies, soaked in hot water and seeded
    3 pieces of asam keping
    3 cloves garlic, chopped
    2 Tbsps oil
    2 Tbsps light soya sauce
    1 tsp dark soya sauce
    4 Tbsps water
    Salt to taste

    1. Fry garlic in hot oil. Add ikan bilis and fry till golden.

    2. Add in the meat, seasoned before hand with a little soya sauce and pepper. Stir fry for a few minutes.

    3. Put in the long beans and dried chillies and sautee.

    4. Add in the two soya sauces and asam keping. Add in the water.

    5. Cook the beans covered for three minutes or until they are soft. Then taste before adding salt. Dish out and serve.

    - From the article Boost up with long beans by Eu Hooi Khaw.

    Hoe see fatt choy

    12 pc dried oysters
    10 gm black moss seaweed
    3 whole Taiwanese cabbages
    300 gm fish fillet (Spanish mackerel)
    1 tsp salt
    3 tbsp water
    1 tbsp cornflour

    1 cup dried oyster water
    1 tsp wine
    1/2 tsp ginger juice
    1 tsp honey
    1 tsp salt
    1 tsp cornflour

    Soak dried oysters in one cup of water. Retain water for gravy.

    Soak black moss seaweed and discard water.

    Halve Taiwanese cabbages lengthwise and place them on a plate with leaves facing the centre of the plate.

    Mince fish fillet and mix in salt, water and cornflour to form a paste.

    Mix in one-third of the black moss seaweed. Divide mixture into 12 portions.

    Flatten each portion of the fish paste.

    Spread a little seaweed and place one softened oyster on it. Gather edges of the fish paste to enclose the filling and mould paste into an oval shape.

    Place fish ovals on top of the Taiwanese cabbage in the plate. Cover the plate with cling wrap.

    Microwave fish ovals on power medium for five minutes.

    Combine gravy ingredients in a small casserole and microwave on power high for 2.5 minutes uncovered.

    Pour cooked gravy over the fish ovals and serve.

    Hakka noodles with minced chicken and mushrooms

    500g fresh pan meen or egg noodles
    300g minced chicken
    2 Tbsps chopped spring onion
    8 Chinese dried mushrooms (soaked and diced)
    1 tsp salt
    1 tsp white pepper
    2 Tbsps oyster sauce
    2 Tbsps soy sauce
    3 Tbsps chopped fresh garlic
    3 Tbsps oil
    3 Tbsps of water mixed with 1 teaspoon of corn flour
    1 Tbsp Chinese rice wine (optional)
    3 litres boiling water

    1. Heat 2 tablespoons oil in a wok. Add 2 tablespoons of chopped garlic and the minced chicken and fry over medium heat for 3 minutes.

    2. Add salt, pepper and the diced mushrooms to the meat; continue frying for another 5 minutes.

    3. Add oyster sauce, soy sauce, Chinese wine (optional) and water, simmer for 5 minutes or until the water in the mixture is reduced. Scoop out and set aside.

    4. Heat a tablespoon of oil in a small frying pan; brown the remaining chopped garlic. Put aside for the noodles later.

    5. Put the boiling water in the wok to boil the noodle, add the garlic oil. When the noodles are cooked, place them in the drainer and run cold water over them quickly.

    Make sure the noodles are totally drained (pat dry with a kitchen towel if necessary). Place the noodles in the serving dish, pour the meat sauce over them and mix well.

    Lastly, sprinkle some chopped spring onions and white pepper on it. The noodles are ready to be served.


    1. These noodles go well with a garlic chilli sauce.

    2. Fresh pan meen is available from Carrefour.

    Hainanese chicken chop

    1 whole chicken
    200g cornflour
    3 eggs
    200ml chicken stock
    300g breadcrumbs
    2 tsp Lea & Perrins sauce
    20g HP sauce
    5g light soya sauce
    1 big onion
    Salt, pepper

    1. Clean, cut and debone chicken. Divide into breast and leg and flatten the meat with the side of your chopper.

    2. Season with salt, pepper and toss in corn flour. Dip in egg and coat with breadcrumbs.

    3. Heat pan, add oil and panfry chicken till cooked and breadcrumb is slightly browned.

    4. Pour gravy over chicken and serve with potatoes and vegetables of choice.

    To make gravy:

    1. Slice onions. Saute onion rings in pan till slightly brown at edges. Add Lea & Perrins sauce and HP sauce.

    2. Add chicken stock and bring to boil. Thicken with a bit of cornflour.

    - Courtesy of chef Chew Teik Chye, of Swez Brasserie

    Grilled salmon on tau miu with black pepper sauce

    4 pc salmon fillet (160 gm each)
    200 gm tau miu (pea sprouts)
    2 tbsp oil
    2 tsp chopped garlic
    20 pc boiled potato balls
    2 tbsp chopped chives
    2 tbsp sour cream

    For sauce:
    30 gm butter
    2 tbsp chopped shallots
    2 tbsp crushed black pepper
    200 ml strong beef juice
    2 tbsp brandy (optional)
    2 tbsp cornflour (mix with warm water)
    100 ml UHT cream

    To make sauce, heat butter in pan and saute chopped shallots and crushed pepper.

    Add brandy and flame. Add beef juice, bring to boil and reduce by 1/3. Thicken with cornflour, add cream and bring to boil.

    Strain. Keep warm to serve.

    Brush salmon with oil and season. Grill till cooked.

    Heat frying pan and add oil. Add garlic, tau miu and fry till cooked.

    Heat potato balls and sauce.

    Cover base of four dinner plates with black pepper sauce. Place tau miu in centre and arrange salmon fillet over this.

    Place five potato balls around fillet. Spoon a little sour cream on top. Sprinkle with chopped chives and serve.

    Garlic fried rice

    6 cloves garlic, chopped
    2 cups steamed rice
    1/2 tsp pepper
    1/2 tsp salt
    1 tsp soy bean sauce
    vegetable oil
    1 tsp spring onions, chopped
    1 pinch black pepper
    1 tsp unsalted butter

    1. Fry chopped garlic in a little butter until crispy. Add vegetable oil, steamed rice and stir to mix well.

    2. Season with black and white pepper, salt and soy bean sauce. To serve, sprinkle chopped spring onions on top.

    Garlic and herb rice

    2 tbsps chopped garlic
    4 rice bowls of cooked rice
    ½ tsp salt
    ½ tsp white pepper
    1 tbsp soy sauce
    2 tsps chopped bunga kantan
    1 tsp chopped fresh basil
    1 tsp chopped parsley
    2 tbsps oil

    1. Brown garlic in oil in a wok over medium heat. Add the cooked rice, stirring quickly to avoid it sticking to the wok. Add salt and pepper and fry for one minute.

    2. Sprinkle with two tablespoons of water and soy sauce. Fry for two minutes.

    3. Dish out, then sprinkle chopped bunga kantan, basil and parsley over it, mixing them all up. Serve with the fish.

    Fuichiu Hakka yong towfoo

    1kg small to medium-sized ikan tenggiri (mackerel)
    500g minced belly pork (optional)
    1 Tbsp salted fish (mui heong, tenggiri variety, slightly fried and chopped)
    1/3 cup finely chopped shallots
    1.5 tsps salt
    1 tsp white pepper
    1 tsp Chinese five-spice powder
    1/2 tsp sugar (optional)
    1 rice bowl salt water (with 1 tsp salt)
    4 soft white beancurd (cut into half and slit in the centre)
    5 pieces of towfoo pok (beancurd puffs) cut into two
    1 long brinjal (cut into 2cm lengths)
    1 bitter gourd (cut into 2cm lengths, with pulp and seeds removed)
    3 red chillies (slit one side, take out the seeds)
    1 cup finely chopped bayam (spinach)
    1 Tbsp chopped spring onion
    1 Tbsp soya sauce
    1 tsp taucheo (fermented beanpaste, optional)
    1 Tbsp oyster sauce (optional)
    1/2 tsp sugar (optional)
    Oil for frying
    1.5 tsp cornflour (mixed with 2 Tbsps water)

    Fish Soup:
    Fish bones, skin and head
    4 cm ginger (sliced)
    1.5 litres boiling water
    Dash of white pepper
    1 tsp salt
    Oil for frying

    1. Debone the fish, scrape the flesh from the skin. Set aside the bones, skin and head for making soup.

    2. With a chopper, chop the fish meat for five minutes on a wooden chopping board or until the meat becomes a paste. Add salt, pepper, chopped shallots, five-spice powder, chopped salted fish (optional), sugar and a little water. Mix well and continue chopping for two minutes.

    3. Wet hands with the salt water, Using both hands, knead the fish paste, lifting it up and throwing it a few times on the chopping board until the paste is smooth and bouncy (it should look clear and like jelly). Add minced pork (optional), mix well and continue to knead and throw for five minutes, wetting your hands a few times with the salt water during the process.

    4. Take out one-third of the paste and add the chopped bayam. Mix well and stuff the bittergourd and towfoo pok with it.

    5. Stuff the beancurd, brinjal and chillies with the fish and meat paste.

    6. Heat a non-stick frying pan with some oil, panfry the stuffed beancurd, brinjal, chillies, towfoo pok and bitter gourd in batches. Make sure the stuffed side is down. Remove from pan when the stuffing turns golden brown.

    7. Pour half the fish soup into a deep pan, add the stuffed items except for the bittergourd (do this separately in another portion of soup), boil them for 10 minutes. Dish out. Add taucheo, oyster sauce (both optional), soya sauce and sugar (optional) in the soup, continue to boil for another 5 minutes.

    8. Thicken with cornstarch solution, pour the sauce over the stuffed items and sprinkle chopped spring onions. The Yong Towfoo is ready to be served!

    Fish Soup:

    1. Fry the fish bones, skin and head in a pot (or wok) with a little oil until slightly brown. Add the ginger slices, pepper and salt, stir fry for 2 minutes and add the boiling water. Boil for 15 minutes.

    2. Filter the soup into a pot.


    1. You can replace minced pork with 300g finely chopped water chestnuts.

    2. You can also deep-fry the stuffed items, then boil in the soup for five minutes.

    3. You can also stuff beancurd sheets, capsicums and other vegetables.

    4. You can add some beancurd, tomatoes, preserved salted vegetable and some meat to the remainder soup, boil it for 10 minutes for a delicious soup.

    Fried rice with sausages and Japanese eggplant relish

    2 tbsp butter
    1 tbsp olive oil
    6 sausages, sliced
    2 cloves garlic, chopped finely
    3 cups cold cooked rice
    1 tbsp chicken granules
    8 French beans, sliced
    1 small carrot, cut into 4cm matchsticks
    2 tbsp soy sauce
    1 tsp vinegar
    salt and black pepper to taste
    1 chilli seeded, julienned

    5 tbsp peanut oil
    4 cloves garlic, finely chopped
    6 red chillies, seeded and pounded finely
    2 medium Japanese eggplants, cut into 4cm matchsticks
    ¼ cup vinegar
    salt to taste
    1 tbsp sugar
    sliced spring onions for garnishing


    1. Heat butter and oil in a non-stick pan and fry sausages for about two minutes.

    2. Remove from the pan and keep aside.

    3. Fry garlic in the same pan for about one minute and add rice, chicken granules, French beans, carrots, soy sauce, vinegar and give it a good stir.

    4. Add sausages and salt and pepper.


    1. Heat three tbsp of the oil in a deep saucepan and fry garlic until brown. Drain and keep aside.

    2. In the same pan, add the remaining oil and fry chillies for two to three minutes.

    3. Add eggplant and vinegar and cook until the eggplant is soft.

    4. Add fried garlic, salt, sugar and garnish with sliced spring onions.

    5. Garnish fried rice with chillies and serve with eggplant relish.

    Fried rice

    Two rice-cup measures of rice, cooked in a rice cooker
    chopped garlic
    sliced onions
    chillies (optional)
    shredded cooked chicken, or cut tinned sausages
    2 eggs, beaten
    sliced carrots
    shredded cabbage
    towgay/cut towfoo

    1. Heat a few tablespoons of oil in a kuali or pot. When the oil is hot, add the garlic and onions.

    2. Then add the chicken, carrots and cabbage. Fry for a few minutes and add the chill, towgay/towfoo and eggs.

    3. Stir-fry it and add the rice when the eggs are almost cooked. Mix well and add salt, pepper to taste and soya sauce if desired.

    Fragrant yam rice

    300g skinless, boneless chicken, cut into 2 1/2cm pieces
    Oil for deep frying
    350g cleaned yam, cut into 1 1/2cm pieces
    6 shallots, sliced
    3 tbsps cooking oil
    60g dried prawns, soaked for 15 mins and drained
    300g rice (2 rice measuring cups), washed and drained
    2 tsps light soya sauce
    3 1/2 cups fresh chicken stock or water
    2 tbsps chopped spring onion
    1 red chilli, sliced
    Seasoning ingredients
    1/2 tsp salt
    1/2 tsp sugar
    1/4 tsp pepper
    1 tsp light soya sauce
    1/2 tsp thick soya sauce
    1 tsp sesame oil
    1 tsp rice wine
    1 tsp cornflour

    1. Marinate chicken with seasoning ingredients.

    2. Heat oil in deep saucepan and deep-fry yam pieces for 8-10 minutes or until just cooked. Drain from oil and set aside.

    3. Put in sliced shallots and fry until golden. Drain shallot crisps from oil and set aside for garnishing.

    4. Reheat a clean saucepan with 3 tablespoons oil and stir-fry dried prawns until fragrant. Dish out and set aside. Put in rice and toss for 1-2 minutes. Stir in light soya sauce.

    5. Remove saucepan from the heat and place the fried rice in a rice cooker. Pour in chicken stock and switch rice cooker on.

    6. When the stock comes to the boil, add yam and chicken. Let the rice cook until done. Just before dishing out, sprinkle with shallot crisps, spring onion and red chilli.

    Venison in ginger honey sauce

    Fook lok weng wah (Venison in ginger honey sauce)

    1kg venison loin, sliced thinly
    10gm sliced ginger
    5gm kei chee
    100gm sweet beans
    2 tbsp honey
    1/2 tsp black pepper
    1 tbsp soya sauce
    1/2 tsp sugar (optional)

    1. Season venison with soya sauce and pepper. Saute ginger in 1 tbsp oil. Add venison and stir-fry one minute.

    2. Add in sweet beans and kei chee and stir until cooked.

    3. Just before removing, add honey and sugar.

    Saturday, December 1, 2007

    Grilled Trotter

    Original Recipe by Amy Beh

  • 1 pig’s trotter, approx 700-800g
  • 2 litres water


  • 1-2 Tbsp honey
  • 1/8 tsp thick soy sauce

    Sauce ingredients

  • 2 star anise
  • 5cm cinnamon stick
  • 2 bay leaves
  • 1 tsp white peppercorns, lightly crushed
  • 1 tsp Szechuan peppercorns (fah chiew)
  • 4 shallots, smashed
  • 1 big bulb garlic
  • 1 Tbsp rock sugar
  • 150ml light soy sauce
  • 1 Tbsp salt
  • 1 Tbsp oyster sauce

    Bring half a pot of water to a boil, add the trotter and blanch for 5-6 minutes. Remove and drain. Combine sauce ingredients and water in a deep saucepan. Cook to a boil then add the trotter. Lightly cover and simmer over low heat for 1-1½ hours until meat is just firm yet tender.

    Remove the trotter and brush with combined honey mixture. Place the trotter on a roasting rack. Grill in a preheated oven at 190°C-200°C for 15-20 minutes, or until the trotter skin is lightly golden brown and crispy.

  • Mushroom and Chicken Pot Pies

    Original Recipe by Amy Beh

  • 2 sheets pre-packed puff pastry
  • 4 ramekins


  • 1 leek, sliced
  • 2-3 cloves garlic, chopped coarsely
  • 1 Tbsp olive oil
  • 100g bacon, fat trimmed and chopped
  • 250g button mushrooms, thinly sliced
  • 1 roasted chicken, deboned, skin removed and meat roughly chopped
  • 250ml chicken stock
  • 125ml whipping cream
  • 2 Tbsp chopped parsley
  • Salt and pepper to taste
  • 1 egg, lightly beaten


  • 1 Tbsp cornflour

    Heat olive oil in a non-stick saucepan; add in leek and garlic and fry for 20-30 seconds. Put in bacon and continue to fry for 1-2 minutes until soft. Add mushrooms and chicken. Fry and cook until mushrooms are soft.

    Combine cornflour with about 1-2 tablespoons of the chicken stock and add to the chicken and mushroom mixture. Pour in remaining chicken stock and cook till it boils. Reduce the heat and simmer for 1-2 minutes, then pour in the whipping cream. Stir well to mix for 30-40 seconds. Dish out. Add parsley, salt and pepper to taste. Leave aside to cool then refrigerate for 2-3 hours before use.

    Lightly grease ramekins with butter. Using the tops of ramekins as a guide, cut out 3-4 rounds from the sheet of puff pastry. Divide the portion of filling between ramekins and fill up to about ¾ full. Place the pastry circles on top of the filling. Use a fork to seal the edges then pierce a small hole in the centre of each top.

    Brush lightly with beaten egg. Arrange the ramekins on a baking tray and bake in preheated oven at 200°C for 18-20 minutes or until the top is puffed and golden brown. Serve immediately.

  • Onion Pickle

    Original Recipe by Amy Beh

    Onion Pickle

  • 2 large onions, finely shredded
  • 8-10 bird’s eye chillies, finely sliced
  • 2 kaffir lime leaves, finely shredded
  • 1 Tbsp shredded ginger bud flower (bunga kantan)
  • 1 tsp shredded lemon grass


  • 1 tsp salt
  • 2 Tbsp castor sugar
  • 1 Tbsp vinegar

    Mix onions and all shredded ingredients with salt, sugar and vinegar. Toss well to mix, then put into an air-tight plastic container. Refrigerate until ready to serve. Makes a beautiful appetiser.

  • Tuesday, November 20, 2007

    Braised chicken with mushrooms and pork tendons

    Original Recipe by Amy Beh

    Preparing the Pork Tendon

    Soak about 250-300g of pork tendons in clean water. Leave in the refrigerator overnight until they are plumped up.

    Put the tendons into a pot. Add a stalk of spring onion, two slices ginger and a litre of water. Add a tablespoon of Shao Hsing wine (if preferred).

    Bring to a boil then remove and rinse with water to cool. Drain in a colander before use.

    Try this recipe.

    400g free range chicken, chopped

    5 dried Chinese mushrooms, soaked to soften

    200g pre-soaked pork tendons

    Spice (A)

    2 slices liquorice (kam choe)

    4 cloves

    5 cm cinnamon stick

    1 star anise

    4 slices ginger

    1.5 litres water


    4 Tbsp light soy sauce

    1 Tbsp oyster sauce

    1 tsp thick soy sauce

    1 tsp chicken stock granules


    1 Tbsp cornflour mixed with 2 Tbsp water

    Cook the spices and water in a pot. Bring to a boil. Add chicken and mushrooms. Bring to a boil then add combined seasoning. Reduce the heat and simmer (with pot covered) for 20 minutes.

    Add pork tendons and continue to simmer until chicken meat is tender. Thicken with cornflour mixture.

    Deep-fried chicken wingettes

    Original recipe by Amy Beh

    12 chicken wingettes

    Oil for deep-frying

    1 egg, lightly beaten


    1 cup cornflour

    1 Tbsp rice flour


    1 Tbsp ginger juice

    2 Tbsp oyster sauce

    1 tsp light soy sauce

    ½ tsp pepper

    1 tsp Shao Hsing wine (optional)

    ¼ tsp salt

    ½ tsp sugar

    Season chicken with marinade for at least 2-3 hours, or preferably overnight, in the refrigerator.

    Just before deep-frying, add in the egg then drain the chicken wingettes on a plastic colander. Dip the pieces in the cornflour and rice flour mixture. Shake off excess flour and coat again.

    Deep-fry the wingettes a second time in hot oil until golden brown and crispy.

    Dish out and drain the oil. Serve immediately.

    Potato salad

    400g baby potatoes, cleaned

    ¼ cup mayonnaise

    2 Tbsp sour cream

    1-2 stalks chives, chopped

    1 Tbsp chopped parsley

    1-2 Tbsp chilled water

    Pinch of salt

    Dash of freshly cracked black pepper

    Bring a large saucepan of water to the boil. Add the potatoes. Cook for 8-10 minutes or until the potatoes are tender. Test to see if they are done with a long satay stick.

    Drain the potatoes in a large sieve or colander, then rinse them under running tap water until they are cool. Skin them.

    For the dressing:

    Mix mayonnaise, sour cream, chives and parsley in a small bowl. Add salt and black pepper to taste.

    Stir until well combined. Drizzle the salad dressing over the potatoes.

    Serve at once.

    Stir-fried French beans

    Original Recipe by Amy Beh

    200g baby French beans, with both ends trimmed
    20g chicken fillet, diced
    ¼ tsp light soy sauce
    A few drops of oil
    30g bamboo shoot
    30g carrot, julienned
    1 tsp chopped ginger
    ½ tsp chopped garlic
    1 Tbsp hot bean paste
    1 tsp preserved bean paste, minced
    1 Tbsp oil
    1 tsp sesame oil
    1 chilli, sliced
    1 Tbsp chopped spring onion, use white portion only


    1 tsp oyster sauce
    ¼ tsp chicken stock granules
    1/8 tsp pepper
    ½ tsp sugar or to taste
    ½ tsp sesame oil
    ½ tsp Shao Hsing wine (optional)
    1 tsp cornflour
    3 Tbsp water

    Lightly marinate diced chicken with light soy sauce and oil.

    Blanch bamboo shoots in boiling water, then dice. Heat enough oil in a wok and scald French beans briefly. Remove and drain oil.

    Heat oil and sesame oil in a wok, fry ginger, garlic, hot bean paste and preserved bean paste until fragrant.

    Add marinated chicken, followed by combined sauce ingredients. Stir-fry briefly.

    Add bamboo shoots, carrot and French beans and stir-fry to mix well. Dish out and garnish with chilli and spring onion.

    Braised herbal chicken with mushrooms and peanuts

    Original Recipe by Amy Beh

    300g chicken, remove the skin and fat
    3 pre-fried chicken feet, chopped into halves 60g peanuts, soaked overnight
    8 dried Chinese mushrooms, soaked
    4 slices young ginger
    ½ tsp chopped garlic
    1 shallot, minced
    5g tong kwai
    1 piece liquorice
    500ml fresh chicken stock
    1 tsp sesame oil
    1 tsp oil

    Marinade (A)
    1 tsp oyster sauce
    1 tsp light soy sauce
    Dash of pepper
    ½ tsp cornflour

    2 Tbsp light soy sauce
    2 Tbsp abalone sauce
    ¼ tsp thick soy sauce
    ½ tsp sugar
    1/8 tsp pepper
    1 tsp Shao Hsing wine (optional)

    1 tsp sweetpotato flour
    1 Tbsp water

    Chop chicken into bite-sized pieces and season with marinade (A) for at least 20-30 minutes.

    Heat wok with sesame oil and oil and fry ginger, garlic, tong kwai and liquorice until fragrant.

    Add peanuts, chicken feet, mushrooms and combined sauce (B). Pour in fresh chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add marinated chicken and continue to cook for another 20 minutes or until meat and peanuts are tender.

    Thicken with sweet potato flour mixture.

    Stir-fried stingray with salted mustard

    Original Recipe by Amy Beh

    200g stingray, cut into small cubes

    1 clove garlic, chopped

    150g salted mustard, long leaf type (ham choy), soaked and finely shredded

    15g young ginger, shredded

    1 stalk spring onion, cut into 4cm lengths

    1 Tbsp sliced fresh red chilli

    2 Tbsp sesame oil


    1 Tbsp oyster sauce

    1 tsp light soy sauce

    ¼ tsp pepper

    1 Tbsp sugar or to taste

    ½ tsp chicken stock granules

    200ml fresh chicken stock

    Heat sesame oil in a wok to sauté garlic and ginger until fragrant. Add salted mustard and stir-fry until fragrant. Add sauce ingredients and bring the stock to the boil for 8-10 minutes.

    Add in the stingray and stir until cooked. Toss well before adding the spring onion and chilli.

    Dish out and serve immediately.

    Tuesday, November 13, 2007

    Shak Kei Ma (Egg biscuits)

    Original Recipe by Amy Beh

  • 400g high protein flour, sifted
  • 1 tsp double action baking powder
  • 1 tbsp milk powder
  • 5 eggs

    For the syrup

  • 400ml water
  • 250g malt sugar (mak nga tong)
  • 1 tbsp white vinegar
  • 800g castor sugar

    Put sifted flour, double action baking powder, milk powder and eggs in an electric mixer. Beat until a soft and pliable dough is formed. Leave aside to rest for 30 minutes.

    Roll out the dough and cut into thin strips. Loosen the strips and deep-fry in hot oil until golden brown. Remove and drain.

    Bring the syrup ingredients to a simmer until the syrup thickens. To test it, drop a little syrup into a bowl of cold water. If it forms a small ball, it is ready.

    Put the ready fried strips of dough into the syrup and stir well to mix, with a pair of wooden chopsticks. Pour the well-coated syrupy strips into a shallow baking tray. Press down firmly and leave aside to cool. Cut into squares and store in an airtight container.

  • Fried Tom Yam Crab Meehoon

    Original Recipe by Amy Beh

  • 2 large meaty crabs, chopped into pieces
  • 450g rice vermicelli (meehoon), soaked for 10-15 minutes or until just soft, and drained
  • 1 tsp chopped garlic
  • 1 tsp chopped shallots
  • 3 leaves white cabbage (wong nga pak), shredded

    Sauce ingredients

  • 250ml chicken stock
  • 1 chicken stock cube
  • 2 tbsp tom yam paste
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar or to taste
  • ½ tsp pepper
  • ½ tsp thick soy sauce


  • 1 tbsp chopped spring onions and coriander leaves

    Heat oil in a wok and fry chopped shallots and garlic until lightly golden and fragrant. Add crabs and combined sauce ingredients. Cook until it boils.

    Add rice vermicelli and white cabbage. Do not stir but cover the wok and cook for 6-8 minutes. Remove the wok cover and toss lightly until well mixed. Dish out and serve with garnishing.

  • Wednesday, November 7, 2007

    Almond Suji Cookies

    Original Recipe by Amy Beh

    100g butter
    40g soft brown sugar
    20g castor sugar
    ¼ tsp vanilla essence
    1 Tbsp milk
    100g superfine flour
    1 Tbsp rice flour
    40g suji
    30g coarsely chopped almonds
    ¼ tsp salt
    ½ cup whole almonds, rinsed and roasted, for decoration

    Line baking trays with non-stick baking paper Sift together flour and rice flour.

    Cream butter, brown sugar, castor sugar and essence. Add the milk and beat until light.

    Thoroughly fold in the sifted dry ingredients and salt, along with the suji and chopped almonds.

    Remove dough out onto a lightly floured tabletop. Roll out the dough between two lightly floured plastic sheets. Cut into any desired patterns and transfer to the prepared trays.

    Dip the almond in milk and press onto the centre of each cookie. Bake in preheated oven at 180°C for 15 minutes or until golden. Cool on wire racks.

    Coffee Rice Bubble Cookies

    Original Recipe By Amy Beh

    120g butter
    1 Tbsp honey
    75g castor sugar
    ½ tsp vanilla essence
    ¾ tsp instant coffee granules
    75g plain flour
    ¼ tsp bicarbonate of soda
    ¼ tsp salt
    30g rice bubbles
    25g chopped macadamia nuts

    Lightly grease baking trays with corn oil and preheat oven to 180°C.

    Sift together flour with bicarbonate of soda. Cream butter, honey, sugar, essence and instant coffee granules until light.

    Fold in sifted dry ingredients and salt, and stir in rice bubbles and chopped macadamia nuts to mix. Make small balls of dough and arrange them on prepared trays. Press down to flatten with a fork.

    Bake for 12-15 minutes or until golden. Leave the cookies on the trays for 4-5 minutes before transferring to a wire rack to cool completely.

    Ginger Cookies

    Original Recipe By Amy Beh

    200g plain flour
    ½ tsp bicarbonate of soda
    ½ tsp baking powder
    ¾ tsp cinnamon powder
    1 tsp ground ginger powder
    ¼ tsp salt
    120g butter
    80g castor sugar
    30g golden syrup
    25g grated fresh ginger
    1 Tbsp demerara sugar

    Sift flour, baking powder and bicarbonate of soda into a mixing bowl. Add ground ginger, cinnamon powder and salt to mix.

    Cream butter and sugar until light, then beat in the golden syrup and grated ginger.

    Stir in the sifted dry ingredients to mix. Lightly form the mixture into a ball of dough.

    Roll out between two plastic sheets. Stamp out into rounds. Place on lightly greased trays and sprinkle over with demerara sugar. Bake in a preheated oven at 180°C for about 13-15 minutes.

    Leave the cookies on the trays for 1-2 minutes before transferring them to wire racks to cool.

    Cuttlefish Salad

    Original Recipe by Amy Beh

    1 soaked cuttlefish
    400g fresh large squid, score the inner body and cut into thick slices
    4 kaffir lime leaves, finely shredded
    30g dried prawns, rinsed and coarsely ground
    2 tbsp oil
    1 Bombay onion, sliced
    1 red chilli, seeded and chopped
    4 cloves garlic, chopped
    3cm knob ginger, finely chopped
    5-6 bird’s eye chillies, chopped

    Sauce ingredients (combined)
    3 tbsp Thai sweet chilli sauce
    2 tbsp tomato sauce
    2 tbsp lime juice
    1 tbsp fish sauce
    1½ - 2 tbsp sugar or to taste
    1 tsp sesame oil
    ½ tsp pepper

    1 tbsp toasted sesame seeds

    Wash cuttlefish and make shallow slant cuts across the inside surface in a criss-cross pattern. Cut into thick slices. Lightly season cuttlefish with a little sugar and pepper for 10-15 minutes. Bring water to the boil in a saucepan and scald the cuttlefish slices for 20-30 seconds. Drain well and immerse in a basin of ice-cold water for 10 minutes. Remove and drain well.

    Heat wok with 2 tablespoons oil and fry dried prawns until fragrant. Add combined sauce ingredients. As soon as it comes to the boil, dish out onto a salad bowl. Add onion, red chilli, garlic, ginger, bird’s eye chillies and kaffir lime leaves. Stir well to mix. Put in cuttlefish and squid. Toss until well combined. Dish out and serve as an appetiser.

    Fragrant Roast Duck

    Original Recipe By Amy Beh

    1 whole duck, about 1½ kg, cleaned

    Seasoning (combined)
    1 tbsp salt
    1 tsp Chinese five spice powder
    ¼ tsp pepper
    1 tsp sugar
    Vinegar solution
    250ml white rice vinegar
    600ml water
    2 tbsp maltose (mak ngah tong)

    Pat dry the duck with a clean tea towel, and rub the inside and outside with seasoning. Combine vinegar, water and maltose in a saucepan and bring to the boil. Bathe the duck with the mixture for 5-10 minutes. Hang the duck out in an airy place to dry for about two hours.

    Place duck on a roasting pan, and roast in a preheated oven at 180°C-190°C for about 30 minutes. Turn the duck around at intervals to ensure even roasting.

    Heat wok with enough oil for deep-frying until oil is just hot. Deep-fry the duck until the skin is golden brown and crisp. Remove the duck and drain. Cut the duck into serving-size pieces and serve with sour plum sauce.

    Friday, November 2, 2007

    Baked Cheesy Fish Fillet

    From The Star

    Original Recipe by Faridah Begum

    Baked Cheesy Fish Fillet
    Baked Cheesy Fish Fillet


    A packet of frozen tempura fish fillets, deep-fried and drained

    A little olive oil

    A variety of mushrooms, cut up into bite pieces

    Some pizza cheese

    Salt and pepper to taste

    Chopped parsley for garnishing


    Heat the oven. Lightly oil an oven-safe dish and place the fish fillets at the bottom, take care not to overlap them. Sauté the mushrooms for about three minutes and pour it over the fish fillets. Sprinkle with cheese as generously as possible, season with pepper and add the parsley.

    Grill the dish for about 15 to 20 minutes until the cheese bubbles and serve.

    Tempura Black-pepper Fish Fillet

    From The Star

    Original Recipe by Faridah Begum

    Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley
    Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley


    One packet of frozen tempura black- pepper fish fillets, deep-fried and drained

    1 tablespoon of brown sauce mix, mixed with a little water

    Fresh thinly sliced button mushrooms

    Salt and pepper to taste

    Medley of vegetables – leeks, zucchini, eggplant, bell peppers, cauliflower, celery and carrot

    A little olive oil or butter


    Sauté the button mushrooms in some butter and when browned, add the brown sauce mixture and wait till it simmers.

    In another saucepan, heat up a little olive oil, toss the vegetables in and stir-fry until slightly soft.

    Season to taste and place a portion on individual plates. Put a piece of the fish fillet on the plate and smother with the mushroom sauce. Serve with garlic bread.

    Spicy Fish Floss

    Original Recipe by Amy Beh

    Spicy Fish Floss

  • 600g mackerel, cleaned
  • 150-200ml thick coconut milk
  • 2 tbsp oil


  • 150-200ml thick coconut milk
  • 2 tbsp oil


  • 1 tsp salt or to taste
  • 3 tbsp castor sugar
  • ¾ tsp pepper
  • 2 tbsp tamarind juice

    Combined ground spices

  • 4 cloves garlic
  • 8 shallots
  • 2 stalks lemon grass
  • 2cm knob ginger
  • 3 tbsp meat curry powder

    Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.

    Heat oil in a wok and fry the ground spice ingredients until fragrant. Put in the flaked fish meat and fry over medium low heat until the fish meat is almost dry.

    Add coconut milk gradually and continue to fry until the fish is dry and golden brown. Mix in tamarind juice and seasoning. Continue to fry and stir until the fish is completely dry. Remove and spread on a baking tray. Bake in the oven over low temperature (150°C) for 15-20 minutes. Stir constantly until the fish floss is dry and crispy.

  • Oysters Mornay

    Original Recipe by Amy Beh

    Oysters Mornay

  • 8-10 oysters in halve shell
  • 1 tbsp chopped spring onion
  • ½ cup white wine
  • ½ cup whipping cream
  • salt and pepper to taste


  • Some grated parmesan cheese
  • 1 tbsp chopped chives
  • 1 tbsp chopped bird’s eye chillies (optional)

    Line a baking tray with foil and arrange the oysters in it. Pour wine into a small saucepan and add spring onion. Bring to a low simmering boil for 10-15 minutes. Add salt and pepper to taste. Add whipping cream and continue to simmer until the sauce is slightly thick.

    Add some sauce on the oysters. Sprinkle with grated parmesan cheese and grill in a preheated oven at 200°C for 1-2 minutes or until the cheese melts and the sauce starts to bubble. Sprinkle with chives and add a little chopped bird’s eye chillies before serving.

  • Saturday, October 27, 2007

    How to make Ratatouille

    From The Star

    Cooking and preparation time: One hour and 30 minutes.


    1 onion, thinly sliced

    1 green capsicum, thinly sliced and seeds removed

    1 red capsicum thinly sliced and seeds removed

    1 big eggplant, chopped into cubes

    Fresh tomatoes, chopped into cube and remove skin and seed

    Tomato puree (Chef Jean likes the alce nero brand)

    2 zucchinis, chopped into cubes and sprinkled with sea salt to remove excess water

    3-4 cloves of chopped garlic

    1 small table spoon of fresh rosemary, chopped

    1 small table spoon of fresh oregano, chopped

    1 small table spoon of fresh basil, chopped

    Brown sugar

    Coarse sea salt


    Olive oil

    Optional: Black olives, saffron, smoked chilli, sun dried tomatoes.

    1. Heat two tablespoons of olive oil in a shallow pan. Add the eggplant and cook until browned evenly on all sides. Set aside. Repeat the same process with the zucchini.

    2. In a thick-bottomed or a cast iron pot, heat two tablespoons of oil and add in the onion.

    3. Once soft, pop in the green and red capsicum. Toss in the chopped garlic and leave to simmer until soft before adding the zucchinis and eggplants. Add the tomatoes and mix well.

    4. Add the chopped herbs, and brown sugar and cook uncovered on low heat for one hour for the flavours to blend.

    5. Season with salt and pepper.

    The dish can be kept in the fridge for four days and the taste gets better when reheated. And the bonus is you can eat it warm, or cold, which makes it perfect friend for barbecues.

    Tuesday, October 23, 2007

    Eggless Butter Cookies

    Original Recipe by Amy Beh

    100g butter or margarine

    ½ tsp vanilla essence

    1 Tbsp UHT milk

    50g castor sugar

    20g nuts of your choice, coarsely chopped

    Sift together

    100g self-raising flour

    50g plain flour

    Lightly grease 2 baking trays and preheat oven at 180°C.

    Cream butter or margarine, essence and sugar. Add milk and continue to beat until light.

    Sift in flours, add nuts and mix. Form a dough using your hands. Roll the dough into small cherry-sized balls and place them well apart on prepared trays. Press down lightly with a fork to flatten the cookies. Bake for 15 minutes.

    Steamed Prawns with Egg White

    Original Recipe by Amy Beh

    2-3 large freshwater prawns, cleaned and halved

    3 egg whites

    200ml evaporated milk

    ¾ tsp salt

    dash of pepper

    A little monosodium glutamate (optional)

    1 tsp Shao Hsing wine

    1 Tbsp sesame oil

    1 Tbsp chopped spring onion

    Arrange the halved prawns on a heat-proof dish. Sprinkle salt, pepper and monosodium glutamate over the prawns.

    Combine evaporated milk and egg white in a bowl. Beat lightly with a fork until well combined. Pour the mixture over the prawns.

    Steam over rapidly boiling water on high heat for 6-7 minutes or until prawns change colour and are cooked.

    Remove the dish and add the wine and sesame oil. Add chopped spring onions and serve immediately.

    Scallop and Fish Porridge

    Original Recipe by Amy Beh

    1 cup rice (150g), rinsed and drained

    2 dried scallops, soaked

    1.7 litres fresh chicken stock

    150g fish fillet, sliced thinly

    2 Tbsp shredded young ginger

    1 Tbsp shredded spring onion

    1 Tbsp chopped coriander leaves

    Marinade for fish

    1 tsp sesame oil

    pinch of salt

    pinch of pepper

    Seasoning (B)

    ¾-1 tsp salt, or to taste

    pinch of sugar

    ½ tsp sesame oil

    dash of pepper

    Bring chicken stock to the boil, add scallops and rice. When it boils, reduce heat and cook for 50-60 minutes. Keep stirring until the porridge gains a smooth texture.

    Season fish with marinade and leave aside. When porridge is ready, transfer to a claypot and let it simmer. Add marinated fish. Stir well until fish is cooked. Adjust seasoning to taste.

    Add ginger, spring onion and coriander leaves before serving.

    Mini Sweet Potato Talam

    Original Recipe by Amy Beh

    50g cooked sweet potato

    100g castor sugar

    200ml thin coconut milk

    75g rice flour

    60g tapioca flour

    100ml water

    Purée sweet potato in a food processor with sugar and coconut milk.

    Combine the rice flour, tapioca flour and water in a mixing bowl. Add the sweet potato purée to the mix.

    Spoon the sweet potato batter into lightly-greased mini cups until half-full. Steam over medium heat for about 4–5 minutes.

    Top Layer

    2 Tbsp sago, soaked

    30g rice flour

    25g tapioca flour

    50g soft brown sugar

    ¼ tsp salt

    300ml thick coconut milk

    Drain the soaked sago and bring 1 cup water to a boil in a small saucepan. Add the sago and cook until transparent. Drain and rinse under running tap water.

    Combine rice flour, tapioca flour, sugar, salt and thick coconut milk in a mixing bowl. Mix into a batter, then add the sago.

    Cook the mixture over low heat for about 1 minute (warm the batter but do not overcook it). Pour it onto the sweet potato layer, to fill the cups. Steam over low heat for about 10–15 minutes or until set. Remove the kuih from the cups after it is completely cooled

    Red Bean Talam Kuih

    Original Recipe by Amy Beh

    200g rice flour

    1 Tbsp tapioca flour

    1 Tbsp green bean flour (lok tau fun)

    150ml water

    100ml thick coconut milk

    1/8 tsp rose pink colouring


    150ml water

    125g castor sugar

    ½ tsp salt

    2 screwpine leaves, knotted

    Combine rice flour, tapioca flour, green bean flour, water and thick coconut milk in a mixing bowl. Strain the batter to remove any lumps. Add colouring to mixture.

    Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a boil and heat until sugar dissolves. Strain the syrup into the batter to mix. Add 2 tablespoons of cooked red beans to the batter. Cook the batter over low heat for 1 minute.

    Red Bean Layer

    60g red beans, soaked for several hours

    100g rice flour

    1 Tbsp tapioca flour

    100ml water

    50ml thick coconut milk


    100g castor sugar

    100ml water

    1 tsp salt

    2 screwpine leaves, knotted

    Pressure-cook the red beans until soft. Drain the beans and set aside.

    Combine rice flour, tapioca flour, water and thick coconut milk in a mixing bowl.

    Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a simmering boil and heat ingredients until sugar dissolves. Strain the syrup into the batter. Add remaining beans to mix. Cook the batter over a low heat for 1–2 minutes.

    Lightly grease a 22cm square cake tin. Warm the tin in the steamer for 1–2 minutes. Pour in two-thirds of the pink batter and steam over medium-high heat for 8–10 minutes. After the batter has set, add the red bean batter. Steam for 10-15 minutes. Add remaining pink batter and continue to steam for 30–40 minutes over medium-low heat until the kuih is firm. Remove and leave to cool completely before cutting into slices.

    Sago Layered Kuih

    Original Recipe by Amy Beh

    Green Layer (A)

    200g rice flour

    150g tapioca flour

    500ml thick coconut milk

    ¼ tsp salt

    1 Tbsp pandan juice


    200g castor sugar

    200ml water

    2 screwpine leaves, knotted

    Combine rice flour and tapioca flour in a mixing bowl. Add coconut milk and salt. Mix, then leave aside for 10 minutes. Strain the batter to remove any lumps.

    Put sugar, water and screwpine leaves in a saucepan. Bring to a simmering boil – ensure all the sugar dissolves. Strain the syrup and set aside to cool for 5-10 minutes.

    Mix syrup and rice flour batter together. Add pandan juice to mix.

    Sago Layer (B)

    150g rice flour

    80g tapioca flour

    200ml water

    250ml thick coconut milk

    1/8 tsp lemon yellow colouring

    30g sago, soaked


    175g castor sugar

    150ml water

    2 screwpine leaves, knotted

    Soak sago for 10–15 minutes until plumped. Drain and cook in a saucepan with 1 cup water for 1–2 minutes. When sago turns transparent, drain and rinse under running water. Drain and put aside.

    Combine rice flour and tapioca flour. Add water and thick coconut milk, and mix well.

    In a saucepan, bring sugar, water and screwpine leaves to a simmering boil for 2–3 minutes and heat until sugar dissolves completely. Strain and leave to cool slightly.

    Add syrup into the batter to mix. Stir in sago and mix in colouring.

    Heat a 22cm square cake pan in a steamer for 5–6 minutes. Pour in one ladleful of green coloured batter into the prepared pan. Steam for 4–5 minutes.

    Add another ladleful of sago or yellow batter over the green layer. Steam for 4-5 minutes.

    Alternate the layers until you come to the final green coloured layer. Steam for 30-40 minutes over a medium-low heat until the top layer is set. Remove and leave to cool completely before cutting into slices.

    Thursday, October 18, 2007

    Fish rice

    2 tilapia (500g each)
    1½ tsp salt
    ½ tsp white pepper
    1 thumb-sized ginger (sliced)
    1 tsp finely chopped fresh turmeric
    1 tsp chopped lemongrass
    1 tsp garlic
    1 cup sliced button mushrooms
    1½ cups oil for deep-frying
    1 cup sweet basil (or daun kesum)
    1 cup spring onions (cut into 2cm lengths)
    ½ cup water
    1 slice of lemon

    1. Clean the fish thoroughly, fillet it and cut into big chunks. Marinate the fish with 1 tsp salt and white pepper for 15 minutes.

    2. Heat the oil in a wok. Slowly put in half the fish pieces, and fry them over high heat for two minutes. Turn them over and fry for another minute, till they are brown. Repeat with the rest of the fish.

    3. Drain the oil in the wok, leaving one tablespoon in it. Put the wok over medium heat, add chopped turmeric, lemongrass and sliced ginger, fry for one minute and add the chopped garlic. Brown these, then add the sliced button mushrooms. Stir fry for 1 minute; add a pinch of salt and pepper.

    4. Add the fried fish to the wok and stir fry for one minute. Sprinkle with half the water, add spring onion and all the basil. Stir fry for one more minute and add the rest of the water, stir for another minute and dish out.

    5. Serve with garlic rice. Squeeze lemon on the fish before serving. You could eat the fish with the raw herbs too.

    Fish in herbs and DOM

    600 gms white fish
    50gm young ginger
    4 pieces chuan xiong (Radix Ligustici Wallichii)
    8 pieces ginseng
    500ml water
    2 tbsp Benedictine DOM

    1. Put herbs in a pot with 500ml water. Boil for 20 minutes over slow fire.

    2. Mix salt, water and DOM in a bowl and pour over the fish.

    3. Steam for 10-15 minutes until fish is thoroughly cooked.

    Fish fillet with salted radish

    500g white fish fillet
    50g young ginger, finely shredded
    1/2 tsp salt and pepper

    100 g preserved salted radish, soaked in water for a few minutes
    1 chilli
    4-5 bird chillies
    4 cloves garlic
    4 shallots

    1 tsp sesame oil
    3 tbsp corn oil
    1 tbsp sugar
    1/2 tsp pepper

    Spring onion and Chinese celery, finely cut

    l. Clean fish and towel dry. Rub salt and pepper on the fish.

    2. Place on platter with ginger. Allow to steam for 5 - 8 mins. Discard the fish stock.

    3. In a saucepan, heat oil. Saute chopped ingredients till fragrant. Spoon in sugar and pepper.

    4. Top onto steamed fish and sprinkle spring onion and celery.

    - Contributed by reader Judy

    Fish balls

    600g fish meat, preferably wolf herring (ikan parang) or Spanish mackerel (ikan tenggiri)
    1 tbsp tapioca flour
    200ml cold water combined with
    2 tsp salt

    1. Fillet the fish and flake the meat with a metal spoon, making sure there are no bones.

    2. Put the fish meat and tapioca flour into the blender and blend for half-a-minute.

    3. Add ice-cold water with salt, a little at a time, and blend till the mixture turns sticky.

    4. Turn the fish paste into a large bowl and slap the side of the bowl a few times.

    5. Take up a bit of the paste and squeeze through the hole formed with your thumb and forefinger. Scoop the fish balls out with a spoon.

    6. Boil some water in a pot and drop the fish balls into it. When they float, they are ready.

    Eggplant with scallops in Szechuan sauce

    500g eggplant
    300g scallops
    20g water chestnut
    5g chilli, sliced
    10g black mushrooms
    5g garlic, chopped
    5g spring onion, sliced
    15g hot bean sauce
    10g sugar
    10ml soya sauce
    30g tomato sauce
    30g cornflour
    300ml chicken stock
    1 litre cooking oil

    1. Blanch the scallops quickly in hot water and set aside.

    2. Heat up cooking oil and deep-fry the eggplant. Put aside.

    3. Saute all the ingredients with a little oil, add chicken stock, eggplant and scallops.

    4. Thicken with cornflour and season to taste. Serve hot.

    Eastern herbs-flavoured medallion of beef fillet with black vinegar sauce

    240 gm beef fillet
    30 gm black fungus
    30 gm white fungus
    60 gm ginger (shred finely)
    10 gm kei chee
    2 stalks Chinese parsley
    250 gm black vinegar
    2 tsp cornflour
    Salt, pepper

    1. Marinate beef with pak kei, kei chee, black peppercorns and coriander leaves for four hours. Soak black and white fungus.

    2. Heat oil in wok and sear fillet until browned. Then bake in pre-heated oven at 250C for 8-10 minutes.

    3. Deep-fry ginger until crispy. Set aside. Drain fungus and saute, seasoning with salt and pepper. Set aside.

    4. Steam kei chee for five minutes. Heat black vinegar and thicken with cornflour.

    5. Slice fillet into medallions. Arrange on plate and garnish with black and white fungus. Arrange ginger and kei chee on plate. Serve with vinegar sauce.

    Dry wantan noodles

    100g chicken breast, boiled and sliced
    100g wantan noodles
    5 wantan (dumplings)
    100g mustard greens (sawi)
    100g taugeh

    For sauce:
    1 tsp sesame seed oil
    1 tbsp sweet, thick soy sauce
    1 tsp chopped garlic

    For wantan:
    ½ carrot
    1 boneless chicken breast
    3 onions
    8 prawns
    ½ tsp oyster sauce
    ½ tsp Knorr chicken stock granules
    Salt to taste
    Sugar to taste
    1 egg white

    1. Blanch wantan noodles in hot water for about three minutes.

    2. Blanch sawi for a minute and taugeh. Blanch wantan for two minutes.

    3. Blend soy sauce, chopped garlic and sesame seed oil.

    For wantan:

    1. Chop finely carrot, chicken, onions and prawns.

    2. Add oyster sauce, salt and sugar to taste, and chicken stock granules.

    3. Marinate for an hour.

    4. Spread a teaspoonful of filling on wantan skin.

    5. To seal, apply egg white to the edges of the wantan skin and fold.

    Making dumplings:

    1. Lay wantan skin out flat and place a teaspoon of mixture on centre of skin.

    2. Dab a little egg white.

    3. Fold and press top corner to bottom corner. Press to seal.

    4. For a wantan, pull the right and left corners up and stick together.


    1. Stir noodles and sauce together and place on plate.

    2. Arrange vegetables, chicken and wantan with the noodles.

    Note: For soup noodles, make a light chicken stock and combine with plain noodles, vegetables, meat and wantan in a deep bowl.

    Drunken chicken

    8 chicken drumsticks (about 1kg)
    2 1/2 tsps salt
    1 tsp sugar
    1 Tbsp ginger strips
    1/2 tsp ground Sichuan pepper (optional)
    1 bottle (640ml) Hua Tiao Chiew (Chinese wine)
    1/2 cup chicken juice (from the steamed chicken)
    2 tsps roasted white sesame seeds
    2 Tbsps brandy (optional)

    Carrot and cucumber salad:
    1 cucumber (shredded)
    1 carrot (shredded)
    1 Tbsp balsamic vinegar
    1 Tbsp olive oil
    1 tsp sesame oil
    1 tsp soya sauce
    1 tsp finely chopped garlic
    2 tsps roasted white sesame (crushed)

    1. Clean and dry drumsticks thoroughly, marinate with 2 teaspoons of salt and Sichuan pepper for 1 hour.

    2. Add ginger strips on top of the drumsticks and steam over medium heat for 20 to 30 minutes. Take out the drumsticks and place them in a casserole dish with cover. Drain the juice and put aside.

    3. Add sugar and 1/2 teaspoon of salt to 1/2 cup of chicken juice and pour it over the drumsticks. Pour in 1 bottle of ‘Hua Tiao Chiew’ and 2 tablespoons of brandy. The drumsticks should be submerged totally in the wine solution.

    4. Cover the casserole and leave outside at room temperature for three hours before putting it in the fridge for two to four days. Take out the drumsticks and store the wine solution in an airtight container; it can be used again.

    5. De-bone the drumsticks and sprinkle some roasted sesame seeds on top. Serve with this carrot and cucumber salad.

    Carrot and cucumber salad:

    1. Mix balsamic vinegar, soya sauce, chopped garlic, olive and sesame oil together in a small bowl.

    2. Whisk it for a few minutes to thicken, then pour over the shredded carrot and cucumber. Sprinkle over with crushed roasted sesame seeds.


    Prepare the salad only when the drunken chicken is ready (after two to four days) to be served.

    Double-boiled snow fungus in a coconut

    1 pandan coconut (you can get this pre-prepared in the market)
    1 tsp rock sugar
    1 fresh sea coconut, shredded
    1/2 rice bowl soaked snow fungus

    1. Pour out a third of the coconut juice. Use some of it to melt the rock sugar in a saucepan.

    2. Pour it back into the coconut, together with sea coconut and pre-soaked snow fungus. (Buy snow fungus that softens easily.)

    3. Double-boil over a medium fire for three hours.

    Double-boiled pigeon with Chinese herbs

    1 pigeon (about 500 gms)
    40gm kei chee
    20gm wai san
    10gm dried longan
    1 slice ginger
    400ml water

    1. Clean the pigeon and scald in hot water for one minute.

    2. Put in double boiler and add herbs, salt and water. Allow to simmer three hours.

    Deep-fried pigeon a la chef

    3 whole pigeons
    1/4 tsp salt
    1/5 tsp five spice powder

    250gm light soya sauce
    300 ml water
    10gm star anise
    10gm liquorice (kam chou)

    Skin seasoning:
    20gm malt sugar
    100gm white vinegar
    300ml water

    1. Wash the pigeon. Pat dry and marinade overnight.

    2. Boil water and add malt sugar and white vinegar. Use to brush over skin and hang to dry for three hours.

    3. Heat one-litre oil in wok. Deep-fry pigeon until golden brown. Serve immediately.

    Deep-fried and braised kai lan

    400g local kai lan
    2 garlic cloves
    2 tsps dried baby scallops
    1/2 Tbsp oyster sauce
    1/2 tsp salt
    2 Tbsps water
    1 Tbsp Hua Tiao wine
    3 Tbsps oil
    1 tsp fish sauce
    2 Tbsps oil
    1 1/2 Tbsp silver ikan bilis

    1. Cut the leaves off the kai lan after soaking in salt water for three minutes. Dry with kitchen towels and shred with a sharp knife to 0.3cm thick (or as thin as possible). Leave the leaves to dry a bit more naturally.

    2. Cut the stems into 5cm lengths.

    3. Soak the dried baby scallops in water for a few minutes to get rid of the salt.

    4. Fry the whole garlic cloves in hot oil. Add in the dried scallops, then the kai lan stems. Season with salt and oyster sauce. Add water and braise till tender.

    5. Turn on the heat in the wok and add in the wine. Dish out.

    6. Heat oil in the wok till it smokes. Put in leaves to fry and crisp up. Drain and dish out and sprinkle with fish sauce.

    7. Heat 2 Tbsps oil in clean wok till it smokes. Turn flame to low and add in silver ikan bilis. The oil must cover the ikan bilis. Fry them till there are bubbles round the oil. Turn on the high heat, for a minute. Dish out and sprinkle over crispy kai lan leaves.

    DOM san bei chicken

    8 chicken thighs
    10 slices ginger
    4 tbsp light soya sauce
    3 tbsp dark soya sauce
    2 tbsp oyster sauce
    2 tsp sesame oil
    ½ tsp pepper
    4 sprigs mint leaves
    10 slices carrot
    6 tbsp DOM

    2 tbsp ginger juice
    2 tbsp soya sauce
    3 tsp cornflour

    1. Cut chicken into bite-size pieces and marinate with ginger juice, soya sauce and cornflour. Set aside at least 15 minutes.

    2. Heat some oil in wok and fry chicken for two minutes. Drain.

    3. Heat a claypot, add oil and fry ginger slices till fragrant. Add soya sauce and oyster sauce. Bring to the boil and add chicken. Add dark soya sauce. Cover and allow to simmer until chicken is cooked.

    4. When done, add sesame oil, pepper and lastly, DOM. Stir quickly and dish up. Garnish with mint and carrot slices.

    Crispy skin chicken

    1 whole chicken (approx 900gm)
    1 tsp salt
    1 tsp pepper
    3 tbsp sour plum sauce
    1 tsp sugar
    1 tsp light soya sauce
    4cm ginger
    1 cucumber
    1 stalk parsley

    1. Clean chicken properly and pat dry with a kitchen towel. Rub the inside of the chicken with salt and pepper.

    2. Pound ginger and squeeze out juice. Mix ginger juice with sugar, light soya sauce and plum sauce.

    (Use this to marinate chicken. Leave aside for one hour,
    returning to pour marinate over chicken every fifteen minutes.)

    3. Hang chicken to dry under hot sun for two hours or more.

    4. Heat 5 cups oil in kuali. When very hot, lower the
    chicken into the oil. The oil should cover the chicken

    (Using a ladle, spoon hot oil to bast top half of chicken.
    When underside is golden brown, turn chicken over. Continue to bast chicken with scoops of hot oil, paying
    particular attention to the parts that are under-done.)

    5. When done, allow to stand for 10 minutes to cool
    slightly. Then chop up and serve immediately or the skin
    will lose its crispiness.

    Serve with sliced cucumber and chilli or plum sauce
    if preferred.

    - From the article No fowl-up with old formula by Je'n.

    Crispy roast pigeons

    10 pigeons
    Oil for deepfrying


    2 tsp salt
    75 gms ginger juice
    225 gms chicken stock 1/4 tsp five-spice powder
    225 gms Chinese white wine
    1 tsp malt syrup 2 kg water
    1 lime (sliced)

    1. Clean pigeons and pat dry. Mix well marinade ingredients and marinate pigeons overnight or for at least 12 hours.

    2. Poach pigeons in boiling water for 2 minutes. Remove.

    3. Boil together malt syrup, water and sliced lime. Soak pigeons in malt and hang pigeons to dry in cool, airy place.

    4. Heat oil in wok and deepfry till golden brown.

    Crispy deep-fried nien gao

    152 gm Hong Kong flour
    0.38 gm rice flour
    0.38 Amonia Pearce Duff
    76 gm oil
    228 gm water

    Sift together the Hong Kong flour, rice flour and Amonia Pearce Duff.

    Add a little oil and slowly add the water to mix into a batter.

    Cut nien gao into 2cm fingers. Dip in batter and deepfry till golden brown.

    Serve immediately.

    Cold vegetarian noodles

    400 gms dry Chinese noodles
    1 small carrot
    1 small cucumber
    1 small green capsicum
    5 cm young ginger
    1 red chili

    4 tbsp creamy peanut butter
    3 tbsp soya sauce
    2 tbsp rice vinegar
    1 tbsp sesame oil
    1 tbsp vegetable oil
    3 tbsp water
    2 tsp sugar
    1 tbsp honey

    VEGETARIAN cooking need not be time-consuming. You can make a tomato cucumber sandwich for instance or toss a salad. Here is a recipe for a quick fix cold vegetarian noodle you can produce in minutes and that even children can make. It’s refreshingly lovely for hot sunny afternoons. I have used peanut butter which is easily available in most kitchens but for even better flavour, you can try using sesame paste. If you like it hot, add some chili flakes to the sauce. — TAN BEE HONG

    1. Boil noodles till soft. Soak immediately in ice-cold water with some ice cubes.

    2. Separately julienne (shred finely) the cucumber, carrot, capsicum and ginger. Set aside. Slice red chilies.

    3. Mix well all the sauce ingredients.

    4. Drain noodles and arrange in deep plate with julienned vegetables. Pour sauce over and serve. If desired, sprinkle with ground peanuts or roasted sesame seeds.

    Serves four.

    Claypot lap mei rice

    150gm rice
    1 waxed duck drumstick
    2 liver sausages
    2 waxed sausages
    1/2 slice waxed pork
    3 black Chinese mushrooms (soaked whole)
    1 tbsp light soya sauce
    1/2 tbsp dark soya sauce
    1 bunch Chinese mustard

    1. Rinse waxed meats and wash Chinese mustard leaves.

    2. Rinse rice and put in claypot. Add sufficient water and cook until water is almost absorbed.

    3. Put waxed meat and mushrooms on top of rice and pour both light and dark soya sauce over it. Cover and cook two minutes. When water is fully absorbed, lower flame and allow rice to cook a further 6-8 minutes.

    4. Meanwhile, steam or blanch Chinese mustard leaves. Arrange in middle of plate.

    5. To serve, remove waxed meats and slice. Arrange on top of mustard greens together with mushrooms. Serve with hot rice.

    Claypot lamb

    1kg lamb (cut into large cubes)
    200gm ginger (sliced thinly)
    1 carrot (sliced)
    200gm canned bamboo shoots (sliced)
    50gm soaked wood ears (mok yee)
    100gm Chinese mushrooms (soaked)
    1 tsp garlic (crushed)
    1 tbsp sesame seed oil
    4 tbsp oil

    1 tbsp salted red beancurd (nam yue)
    3 tbsp oyster sauce
    1/2 tsp sugar
    1/2 cup Chinese rice wine
    1 tsp pepper

    1. Drain mushrooms and reserve water.

    2. Heat oil and sesame seed oil in a claypot. Fry ginger and garlic till fragrant. Add salted red beancurd and lamb cubes. Stir fry five minutes and add the seasonings and mushroom stock.

    3. Bring to boil and add mushrooms. Simmer till tender and then add carrots, bamboo shoots and wood ears. Cook another 10 minutes.

    4. Serve hot. Garnish with Chinese celery (kan choy), shredded scallions and red chillies.

    - From the article Quick meals with lamb by Je'n.

    Claypot fish and chicken with coriander leaves

    350g garoupa or tenggiri fillets
    230g chicken thigh meat, deboned and sliced
    2 tsps light soya sauce and pepper for seasoning chicken
    Oil for frying fish
    1 heaped Tbsp taucheo or fermented bean paste
    2 large onions, sliced
    3 cloves of garlic, smashed
    4cm knob of old ginger, smashed
    3 pieces of asam keping
    4 dried chillies, soaked in hot water, seeded and cut into two
    1 large bunch of coriander or Chinese parlsey, cut into 4cm lengths
    3 stalks spring onion, cut into 4cm lengths
    170ml water
    Salt to taste

    1. Fry the fish fillets in hot oil in the wok and set aside.

    2. Fry onions, garlic and ginger in 2 Tbsps oil till fragrant. Add the finely chopped fermented beanpaste, and stir for a minute. Add dried chillies and saute.

    3. Put in the chicken and fry for a minute. Add asam keping and saute. Add water and stir.

    4. Heat up a claypot, pour the contents of the wok into it. Let it simmer for just five minutes. Add the fried fish and taste before adding salt if needed.

    5. Add in the Chinese parsley and spring onions and lift off the flame.

    Note: You can also use thin slices of belly pork marinated in soya sauce, a little sugar and pepper and dry them first before adding to the claypot.

    Claypot chicken wings in oyster sauce

    500g chicken wings
    2 stalks spring onions, cut into sections
    1cm ginger, sliced thinly
    5 chinese mushrooms, soaked till soft and halved
    3 tbsp cooking oil

    1 tbsp Shaoxing wine
    3 tbsp oyster sauce
    Dash of ground pepper
    1/4 cup water

    Extra 1 stalk of spring onions, cut into sections

    1. Cut chicken wings into 3 sections at the joints. Discard the tips.

    2. In a pan, heat up cooking oil and fry spring onions and ginger slices until fragrant. Add chicken wings and mushroom.

    3. Add Shaoxing wine and continue to fry. Meanwhile, heat up claypot until smoking hot.

    4. Transfer all the contents into the claypot. Add water and the remaining seasoning, except the extra spring onions. Bring to a boil. Cover claypot and simmer over low heat until chicken wings are tender.

    5. Before serving, add extra cut spring onions. Stir well and serve while still hot.

    - Contributed by reader Jo