TURKEY HAM WITH BLACK PEPPER SMOKED DUCK WRAPS

Ingredients:

5 pieces of Gardenia Herbs Wrap
5 slices of Turkey Ham
5 slices of Black pepper smoked duck
2 Large Tomatoes  - slice
5 slices Cheese
10ocs Butterhead Lettuce


Method:
1. Heat up individual wrap on a flat pan for 1 to 2 mins.
2. Place the heated wrap on a board or flat plate. Put 2 pieces of butterhead lettuce on it followed by ham, smoked duck, cheese and tomato.
3. Fold both sides of the wrap and roll up tightly.
4. Slice the wrap into half and put on a serving plate 
5. Serve and enjoy.

PINEAPPLE PRAWNS CURRY (UDANG MASAK LEMAK NENAS)

Blend Ingredients:
8 dried chilies, soaked till soften
80gm shallots
2 cloves garlics
3 candlenuts,
1" fresh turmeric
1” blue ginger (galangal)
2 stalks lemon grass


Heat oil in a wok and sauté blended ingredients until fragrant.

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Ingredients:

- 1/2 Kg Large Prawns
- 1 Fresh Pineapple  - remove skin - and cut into big chunk
- 100ml Water
- 200ml Marigold King of Kings Evaporated Milk
- 1 Piece Tamarind Peel.
- Few Pieces of Kaffir Lime Leaf and few pieces of curry leaves

Methods:

1. Heat up a wok to fry the rempah until fragrant.
2. Add in cut pineapple, cook for few minutes then add in tamarind peel.
3. Pour in water to simmer. Add in prawns and kaffir lime leaf. Cook on high heat.
4. Lastly add in Marigold King of Kings Evaporated Milk and seasoning to taste.
5. Dish up once gravy is slightly thickened.
Serve hot with rice.

Enjoy

STEAMED CABBAGE MEAT ROLL WITH HUIJI WAIST TONIC

Ingredients:

8 pieces Green Cabbage
300gm Minced Chicken
300gm Fresh Prawns
8pieces Shiitake Mushroom
8 stalks of Chives
1 piece Egg

Marinate Ingredients:
1tbsp Light Soy Sauce
1/2tsp Salt
1tsp Sesame Oil
1tsp chopped garlics
1tsp Corn Flour
Dash of Pepper

Seasoning Sauce:
1 Huiji cup of Huiji Waist Tonic
1/2tbsp Oysters Sauce
2tbsp Water

Method:
1. Blanch cabbage leaves into boiling water for about  1 to 2minute, drain and set aside.
2. Wash and clean prawns, devein and chopped finely.
3. Cut shiitake mushrooms into small pieces.
4. Marinate minced chicken, prawns and mushrooms with light soy sauce, salt sesame oil, corn flour then add in chopped garlics and pepper.
5. Place one cabbage leave on a plate, scoop one big
tablespoon of pork filling
ontop of the leave, fold the 2 sides and roll. Tie the cabbage roll with one stalk of chive with a knot.
Continue with the rest of the leaves.
6. Place the cabbage roll on a heatproof plate.
7. Heat up a wok with water, once water is boiling, place the cabbage roll to steam 20 minutes.
8. In a small saucepan, add in 2tbsp water, oyster sauce, allow the sauce to simmer for awhile, add in huiji waist tonic, turn off the heat immediately.
9. Place the cooked cabbage rolls on a serving plate, pour the huji tonic sauce over it, drop few pieces of wolfberries on the cabbage roll.
10. Serve hot and enjoy.

MATCHA TOFU CAKE

Ingredients:
2 tubes Fortune Egg Tofu Omega 3
1 Large Egg
70gm Castor Sugar
50gm Self Raising Flour
1tbsp Matcha Powder

Method:
1. Preheat oven temperature at 170deg C
2. In a blender, add in
fortune egg tofu, sugar, egg, self raising flour. Blend  until smooth.
3. Pour out half the mixture  into a bowl and set aside.
4. Add in matcha powder into the blender and continue to blend with the balance half of the mixture.
5. Prepare and line a 6" round baking pan with parchment paper. Pour the first half of the egg tofu mixture into the baking pan then pour the remaining matcha mixture over it.
6. Bake in a preheated oven  for 35mins using water bath method.
7. Remove pan from oven and allow to cool completely.
8. Sprinkle some matcha powder over the cake and serve.

SPICY SEAFOOD PASTA GORENG

Ingredients:
- 300gm Pasta
- 12 pieces Prawns - Remove Shell with tails intact
- 2 Big Squids - clean and cut into rings
- 1tbsp Nomu Seafood & Fish Grinder
- 1tbsp Nomu Parsley Leaves
- 10 pieces Cherry Tomatoes
- 8 stalks Chinese Chye Sim
- 3 Large Eggs - Beaten
- 4 Cloves of Chopped Garlics
- 2 tbsp OliveOil

Seasoning:
- 1/2 tsp Kecap Manis (sweet soy sauce)
- 1/2 tbsp Tomato Ketchup
- 1 tbsp Fish Sauce
- 1 tbsp Sriracha
- 1/2 tsp Raw Sugar
pinch of salt

Method:

1. Marinate prawns and squids with Nomu Seafood & Fish Grinder and Nomu Parsley Leaves. Set aside.
2. Cook pasta in a pot of water, add in pinch of salt. Cook for 12mins or until al dente. Set aside. Reseve the pasta water.
3. Heat up 2tbsp olive oil in a large frying pan.
4. Add in the chopped garlics, fry till fragrant.
5. Add in the marinated prawns and squids, stir fry until opaque and tender.
6. Push the ingredients to one side and add in the beaten eggs. Scramble the egg until cooked, then mix to combine.
7. Add in the chinese chye sim, cooked pastakecap manis, tomato ketchup, sriracha, raw sugar. Add in 1/2 cup of the cooked spaghetti water. Tossing evenly with ingredients and sauces until the water is absorbed.
8. Lastly add in fish sauce and stir until all well combined.
9. Serve immediately and enjoy.

AYAM PONTEH (CHICKEN WITH POTATOES STEW)

Ingredients:


- 5 to 6 pieces of Potatoes (cut into chunk)
- 12pcs Whole Chicken Wings
- 2tbsp Minced Bean Paste/Fermented Bean Paste
- 6pcs Shallots - diced thinly
- 6 cloves of garlics - chopped

Seasoning:
1 1/2tbsp Oysters Sauce
1tbsp Dark Soy Sauce
1 1/2tbsp Palm Sugar/Raw Sugar


Method:

1. Heat up some oil, fragrant the chopped garlics and  shallots then add in the fermented bean paste.
2. Add chicken pieces and stir fry until well coated with the bean paste. Add in sufficient water together with the potatoes, bring to boil.
3. Add in seasoning and palm sugar.
When the water boils, reduce the fire and let it simmer until chicken and potatoes is tender and the gravy is slightly thickened.
4. Season according to your taste.
Serve hot and enjoy.

SARDINES CROQUETTES BENTO

Ingredients:

- 2 canned Ayam Brand Sardines in Teriyaki Sauce
- 3 pieces Potatoes - boiled & mashed
- 2 tbp Fresh Milk
- 2 tbsp Plain Flour
- 1/2 Carrot - chopped
- 1 Big Onion - chopped
- 2 pcs Egg, beaten
Pinch of Salt
Pepper

Coating :
1 egg, beaten
Bread crumbs
Plain Flour


Method:

1. In a mixing bowl, slight break Ayam Brand Teriyaki Sauce Sardines into big chunks.
2. Add in milk, salt, pepper, chopped carrots, chopped onion, beaten eggs and flour to mashed potatoes.
3. Add the chunks sardines into the mashed potatoes mixture and mix all well.
4. Shape the sardines mixture into croquettes.
5. Chill the croquettes in the fridge for an hour.
6. Dip the chilled croquettes in the beaten egg, then roll through the bread crumbs.
7. Heat up oil in a pan, once the oil is hot, fry each croquette in shallow oil until brown on all sides.
8. Serve warm

NYONYA CHANG 2019

NYONYA CHANG 娘惹粽子

INGREDIENTS:

- 700gm White Glutinous Rice
- 1tbsp Salt
- 1tbsp Pepper
- 1tbsp Shallot Oil

- 300gm Glutinous Rice (blue pea in colour)
- 1tsp Salt
- 1tsp Pepper
- 1tsp Shallot Oil
- 30 to 40 Pieces Dried Blue Pea Flwers for the blue colour
- 350ml water boil with blue pea flowers

- Bamboo leaves & strings - boiled, washed and soaked. (Do it one or 2 day ahead)
- Pandan  Leaves - cut into small pieces to top on rice .
- 6 pcs  Pandan  leaves - to cook with the dumplings

* FILLINGS :

- 1Kg Pork Collar - cut into small cubes
- 20pcs Dried Mushrooms - soaked and cut cubes
200gm Winter Melon - chopped smaller pieces
- 20pcs Shallots - peeled and diced
- 1tbsp Salt
- 3tbsp Raw Sugar
- 1tbsp Pepper

- 1 thumb size sand ginger
- 3tbtp Dark Soy Sauce
- 180ml water
- 20 gram Coriander Powder


RICE PART:

* Wash glutinous rice until water runs clear.
* Separate the glutinous rice into 2 parts (750gm & 300gm)
* Add also enough water to the bigger portion of rice and allow to soak overnight. (750gm)
* Boil blue pea flower with water then leave to cool and strained.
* Once cooled, add the blue coloured water into the smaller portion of the rice.(300gm)
* Add sufficient water to ensure the rice is fully submerged. Leave to soak overnight.

**Next Day:
* Drain the white glutinous rice that was soaked overnight.
* Add in salt, pepper, and shallot  and mix well.
* Drain the soaked blue coloured glutinous rice.
* Add in seasoning and mix well.


STEPS/METHOD:

1. Peel and dice shallots.
2. Wash,  and cut pork into very smaller cubes.
3. Wash and soak dried  mushrooms till softened, cut into small cubes.
4. Dice winter melon into small pieces.
5. Heat up a pan, add 3tbsp oil and fry the diced shallots until fragrant.
6. Add in pork and followed by mushrooms.
7. Stir fry until all well mixed.
8. Add in pepper, salt and raw sugar, stir fry until the pork turns opaque.
9. Add in winter melon and dark sauce. Stir evenly to mixed all ingredients.
10. Then add in water and stir well.
11. Cover with a lid and allow to simmer over low heat until the flavours are combined and the filling is not too wet.
12. At this point, add in the coriander powder and mix well. 13. Taste to make sure is flavourful enough.
14. Dish up and set aside to cool
15 Once cooled, cover or keep in refrigerator until is ready to wrap.

KUEH DADAR

BATTER RECIPE:

130gm Plain Flour
50gm Tapioca Flour
1 Egg - beaten
200ml Coconut Milk
280ml Fresh Pandan Juice
1tbsp Coconut Oil or Corn Oil
Pinch of salt

1. Mix all the above into a smooth batter and sieve once incase of some lumps.
2. Heat up a non stick pan,  scoop 1tbsp into the lightly heated pan, move the pan around to allow the batter form a round shaped.
3. Let the batter cook for 5 mins before remove.
4. Lay the cooked batter on a plate, put enough gula melaka coconut onto it. Round like pohpiah shaped.
5. Serve


Gula Melaka Coconut Filling

180 - 200gm Gula Melaka
200gm Fresh White Coconut
50ml Water

Melt the gula melaka with 50ml water. Add in fresh white coconut. Combine and cook until almost dry but not too dry.
Dish up and allow it to cool before use.

GULA MELAKA KUEH KO SWEE (KUIH KOSUI)

GULA MELAKA KUEH KO SWEE (KUIH KOSUI)
(Recipe adapted from shiokman Eddie Tan)


INGREDIENTS:

- 90 gm Rice Flour
- 90 gm Tapioca Starch
- 340 ml Water
- 1tsp Lye water/Alkaline water
- 220gm Gula Melaka Palm sugar
- 500 ml water
- 6pcs Pandan leaves

Grated coconut
1/2 tsp salt
6 Pandan Leaves

METHOD:

1. Add tapioca starch and rice flour to water and mix well.
2. Add in lye water/alkaline water, mix well and set aside.
3. Boil gula melaka in water with pandan leaves until gula completely dissolves.
4. Remove pandan leaves and sieve the gula melaka water to remove any sediments.
5. Stir in the flour mixture  into the gula melaka water.
6. Bring mixture to cook with a whisk over low flame until it thickens and smoothens
7. Remove from flame and pour the mixture into a lighly oiled tray
8. Steam the kueh mixture  for 30 mins.

** Steam the grated coconut over the pandan leaves.
Sprinkle salt and mix well
Place more pandan leaves all over the grated coconut
Steam for 10 mins

Remove both trays from steamer after steaming has completed

Set aside to cool down.

Cut the cooked kueh with knife and coat with the steamed grated coconut .

PANDAN KUIH KOSUI (KUEH KO SWEE)

INGREDIENTS:

120gm Rice Flour
60gm Tapioca Flour
300ml Pandan Juice
3/4tsp Alkaline Water
10pieces Pandan Leaves (blend with 400ml to 500ml water)


100gm Castor Sugar
300ml Water
3pcs Pandan Leaves - tie knots


White Grated Coconut
Pandan Leaves
Pinch of Salt


METHOD:

1. In a bowl, add in dry ingredients.
2. Add in Pandan Juice and mix well.
3. Add in alkaline water.
4. Bring sugar and 300ml water to boil with pandan leaves.
5. Once boiled, remove from heat and pour into the flour mixture.
6. Stir the mixture with no more lumps.
7. Sieve the mixture.
8. Bring the mixture to cook under low heat, once slightly thickened, remove from heat.
9. Heat up wok with boiling water. Grease a square tray  with a little oil.
10. Heat up the tray for few minutes.
11. Pour the pandan mixture into the tray and steam for about 25 to 30mins.
12. Once cooked, allow the kueh to cool completely before cut and coat with grated white coconut.

KUEH LOPES

Ingredients:

300gm of Glutinous Rice
1 tbsp of Lye water/Alkaline Water
A small portion of Kee
2 cups of water
8pcs  banana leaves with the dimension of 10cm x 40 cm


Gula Melaka Syrup:

150 grams of Gula Melaka
3-4 pandan leaves
20 grams of water

Boil the gula melaka ingredients and set aside.

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1. Wash the glutinous rice, add water above the glutinous rice. Add in the lye and kee. Let it soaks for at least 2 hours.
2. After 2 hours, drained and transfer the rice to a tray.
3. Add water just enough to cover the rice and put to steam for 30mins.
4. After 30mins, remove the rice from the steamer.
5. Take out a piece of the rectangular banana leaves, fold into a corn shape, put 1-2 tablespoons of the cooked glutinous rice . Press down to let the rice conform to the shape of the triangular banana leaves. Fold the end towards the middle and seal it.
6. Steam the folded glutinous  rice in the steamer for additional 15 minutes under high heat.
7. Allow the cooked  glutinous rice completely cooled before open the banana leaves and placed it on top of the grated coconut.
8. Served with gula melaka syrup and grated coconut.


Steamed shredded coconut

100 to 200 grams of grated coconut

Pinches of salt

3-4 pandan leaves

Steam the coconut for 10 to 15mins.