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.

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.

Century/hard-boiled eggs with fried ginger and dark Chinese vinegar

Ingredients
4 century eggs (cut into two)
3 hard-boiled chicken eggs (cut into two)
1 Tbsp chopped young ginger
1 Tbsp cooking oil
2 Tbsps Chinese black vinegar (or balsamic vinegar)
1 tsp sesame oil
2 tsps soya sauce
2 Tbsps chopped Chinese parsley
1 Tbsp chopped red chillies (optional)

Method
1. In a serving plate, lay all the eggs, set aside.

2. Heat the cooking oil in a small shallow pan, brown the chopped ginger, turn off the fire and add dark vinegar, soya sauce and sesame oil.

3. Pour the sauce on top of the eggs; sprinkle chopped parsley, chilli and serve.

Tips:

1. Century eggs in supermarkets are usually chicken eggs. I used the duck century eggs which can be bought from the Pudu wet market in Kuala Lumpur.

2. More black vinegar could be added for more sauce.

3. A little brown sugar could also be added to the sauce.

4. Instead of cutting the eggs into two, they can be cut into cubes too.

Beef rice in egg skin (Ngow sung chao fun)

Ingredients
24g garlic
12g dry black mushrooms
120g topside beef
120g prawns
600ml water
45g frozen peas
45g canned button mushrooms
90g palm olein
60g palm olein (cooking oil)
12 portions of boiled white rice
27g oyster sauce
19g light soya sauce
13g black soya sauce
1/4 tsp white pepper powder
18g sesame oil
2 eggs
1 egg yolk

Method
1. Mince garlic. Soak four black mushrooms in water and dice later. Dice button mushrooms. Mince the beef. Peel and slice prawns.

2. Bring water to boil. Blanch green peas and mushrooms for a few seconds. Take out and drain.

3. Heat wok, add 90g palm olein and fry minced beef for a few seconds.

4. Drain and put aside. Fry prawns.

5. Heat the second palm olein, add minced garlic and fry until golden brown. Add boiled rice and stir fry well. Add blanched mushrooms, green peas, sauteed beef and prawns.

6. Season with soya sauce, oyster sauce, black soya sauce and pepper.

7. Stir fry well until rice grains are loose and well coated by the seasoning.

8. Break eggs and beat. Heat a hot griddle and make a paper-thin skin of egg by pouring the beaten egg onto the griddle. Flatten and distribute with a spatula. Remove skin carefully from griddle and place in a bowl.

9. Pour fried rice into the egg skin. Put one egg yolk in the centre and fold skin together into a parcel. Place on a plate. Serve the parcel and cut open in front of guests.

- From the article Rice, Asia's favourite staple diet by Ruby Khoo.

Beansprouts and eggs

Ingredients
300g beansprouts
150g chives
150g fresh prawns
10g transparent vermicelli (so hoon)
4 cloves garlic
2 eggs
1 tsp light soya sauce
1 tsp oil

Method
1. Wash beansprouts and drain. Cut chives into 2.5cm lengths.

2. Cut beancurd into 2cm squares. Slice garlic and chop prawns. Soak vermicelli and when soft, cut into 5cm lengths.

3. Heat oil in frying pan. Fry garlic till slightly brown. Add prawns and beancurd and stir a little.

4. Add transparent vermicelli and stir. Add eggs and stir quickly. Add light soya sauce.

5. Make sure that beansprouts and chives are not overcooked.

Before serving, add vinegar or any sauce that is both sweet and sour.