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Ingredients

1 packet of grass jelly

1 cup of basil seeds + 1 cup of water (soaked)

2 tbsp of condensed milk

1 cup fresh milk

5 tbsp of brown sugar

5 tbsp of sugar syrup

ice (as needed)

Cooking methods

1. Soak basil seeds with 1 cup of water. Let them double in size.

2. Cut grass jelly into dice shapes and set aside.

3. Boil 1 cup of water and add in brown sugar. Stir until the sugar dissolve and become thick. Set aside.

4. Next, pour the sugar syrup into a glass.

5. Add in ice, soaked basil seeds, grass jelly, condensed milk, and finally the fresh milk.

6. Thai style Cha Bang Ang drink is ready to be served.

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Ingredient

150g (1 cup) rice, washed and drained

1 litre chicken stock

50g chicken fillet, shredded

80g prawns, shelled

(A)

1 tsp fenugreek

2 cm knob young ginger, shredded

1 stalk lemongrass, smashed

2 cm piece cinnamon stick

4 cloves

100ml coconut milk

Seasoning

Salt to taste

Dash of pepper

1 tsp ikan bilis stock granules

1 tsp chicken stock granules

½ tsp sugar or to taste

Garnishing

2 tbsp chopped spring onion

1 red chilli, sliced

2 tbsp deep-fried ikan bilis

Instructions

1. Combine chicken stock and rice in a casserole and cook over a gentle low heat for 15 minutes.

2. Add ingredients (A) and continue to cook for a further 10 minutes or until the porridge is fragrant. Put in chicken and prawns and bring to a simmering boil.

3. Add seasoning to taste and pour in coconut milk.

4. Once the porridge comes to a quick boil, turn off the heat and dish out.

5. Serve with garnishing

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INGREDIENTS

2 tablespoon instant coffee

2 tablespoon granulated sugar

2 tablespoon hot water

Ice cubes for serving

Milk for serving

DIRECTIONS

Combine instant coffee, sugar and water in a bowl. Mix till it thickens and is foamy with either a whisk or a hand mixer.

It will take 8 to 12 minutes for the mixture to form stiff peaks with a whisk.

It will take 2 to 4 minutes on high speed to form stiff peaks with a hand mixer.

Add your preferred amount of ice cubes into the drinking glass and pour in the milk.

Scoop out the whipped coffee and place it on the milk with a spoon.

Mix before drinking if desired.

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Ingredients:

1 cup all-purpose flour (150g)

¼ tsp ground turmeric

¼ tsp salt

1 egg (beaten)

¾ cup coconut milk mixed with ¾ cup (180ml) water

Vegetable oil to grease pan

INSTRUCTIONS

1. Sift flour and ground turmeric into a large bowl. Add salt. Stir in beaten egg and coconut milk until a smooth batter forms.
2. Strain batter to remove any lumps.
3. Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. This only takes about 2 minutes. Slide crepe out of pan onto a plate. Repeat until all batter is used ups.
4. When cool enough to handle, fold in both sides of the crepe and roll to form a neat package.

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Ingredients

1 packet macaroni pasta

1 block mozzarella cheese (cut)

2 tbsp of wheat flour

2 tbsp of butter

1 cup of fresh milk

1 tsp of black pepper

salt (to taste)

Cooking methods

1. Boiled macaroni pasta until soft. Remove and strain the water.

2. Using a pot, melt butter and add in wheat flour. Stir well.

3. Pour in fresh milk and grated cheese. Mix until cheese is melting.

4. Add black pepper and salt to taste. Stir well. Next, add in boiled macaroni pasta.

5. Mix all well and scoop into the ramekin.

6. Garnish with fresh parsley and Mac n Cheese is ready to be served.

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Ingredients

8 ounces spaghetti

2 large eggs

1/2 cup freshly grated Parmesan

4 slices bacon, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

2. In a small bowl, whisk together eggs and Parmesan; set aside.

3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

5. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

6. Serve immediately, garnished with parsley, if desired.

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Ingredients
800 g Chicken, cut into small pieces
½ tsp Ajinamoto
4 tbsp Corn flour
1 litre Cooking oil

Ingredients: gravy
50 g Butter
2 cloves Garlic, chopped
2 strings Curry leaves
5 Bird’s eye chili, thinly sliced
200 ml Evaporated milk
200 ml Water
½ tsp Ajinamoto
½ tsp Salt
½ tsp Sugar
2 tbsp Corn flour, mix with water

Method
1 Marinate the chicken with AJI-NO-MOTO®. Add in corn flour and mix well.
2 Heat the cooking oil. Deep fry the chicken until golden.
3 In a pan, melt the butter.
4 Fry the garlic, bird’s eye chili and curry leaves until fragrant.
5 Pour in evaporated milk and water.
6 Season with AJI-NO-MOTO®, salt and sugar. Mix well.
7 Add in corn flour mixture and stir until thicken.
8 Add in fried chicken. Mix well.
9 Ready to serve.

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Ingredients:

250g buttercup
450g dark chocolate
110g brown sugar
4 eggs (grade A)
120g wheat flour
1 tablespoon of cocoa powder
1 teaspoon baking powder
Vanilla essence

Preparation method:

1. First of all, melt the butter with dark chocolate.
2. Beat the eggs, brown sugar & vanilla essence until the sugar dissolves.
3. Mix the melted butter into the egg mixture, mix well and then add the flour, baking powder and cocoa powder.
4. Line a 9×9 baking sheet with baking paper (if you don't have baking paper, just brush the baking sheet with butter), add the mixture and bake at 180° for 45 minutes (according to each oven)

Ingredients (For the topping):

1 large bar of Cadbury chocolate (Dairy milk)
2 tablespoons of oil
White chocolate (for a shade of white)
Dark chocolate (for dark chocolate shades)

Do not take Cadbury with almonds, it will be difficult to melt later.

Preparation method:

1. First of all, all the chocolate is melted by the double boil method.
2. First melt the cadbury and oil first for us to pour over the brownies.
3. Next, melt the white chocolate and put it in a piping bag.
4. Finally, just melt the dark chocolate.
5. Then, make a strip on the top of the brownie and pull it out using a small skewer.

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Ingredients
• 1 lb. (400 g) prawn, for example: tiger prawn
• 1 tablespoon oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, finely chopped
• 3 sprigs curry leaves, use only the leaves
• 1-2 small bird's eye chilies, pounded, optional
• 1 tablespoon oyster sauce (https://rasamalaysia.com/ingredients/oyster-sauce/)
• 1 tablespoon Chinese cooking wine, rice wine preferred
• 1 teaspoon sugar
• 3 dashes ground black pepper
• 6 tablespoons grated coconut, dry fried until golden brown

Instructions

1. Leave the prawn heads and shells on but chop off the eyes part. Cut the legs with scissors. Slit down the back to remove the veins. Pat dry.
2. Heat up a skillet with the oil, pan fry the prawn until the shells turn white but not completely cooked. Drain and set aside
3. Melt the butter, add the garlic, curry leaves, bird's eye chilies (if using). Stir fry for 1 minute or until aromatic. Add the prawn, oyster sauce, wine, sugar, black pepper and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently.
4. Dish out and serve immediately.

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Ingredients
Churros:
• 1 cup water
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour, sifted
• Vegetable cooking oil, for frying
Cinnamon Sugar:
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
Chocolate Sauce:
• 3 1/2 oz. (100 g) milk chocolate, chopped
• 1/2 cup heavy whipping cream

Instructions
1 Mix the sugar and cinnamon together. Set aside. Line a tray with parchment paper.
2 Heat the water, sugar, salt and butter in a saucepan over medium heat. Bring to a boil then turn heat off and immediately add all the flour. Stir the flour vigorously with a wooden spoon until the dough forms a ball. Set aside for to cool down a little but pipe while the dough is still warm and pliable. Fit a large piping bag with a large closed star tip. Spoon the dough into the bag and carefully pipe the hearts on the tray
3 Heat the vegetable oil in a pot to 375°F (190°C). Lower the hearts into the oil using a wooden spoon (to keep the shape well). Use chopstick to flip and fry until golden brown. Drain on kitchen towels and then roll the churros in the cinnamon sugar.
4 To make the chocolate sauce, heat the cream until just boiling then pour it over the chopped chocolate. Stir until the chocolate is melted. Drizzle it over the churros or dip the churros in the sauce. Serve warm.

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Ingredients

1- 2 tbsp Oil
Ingredients: batter

250 g Plain flour
3 Egg
200 ml Coconut milk
500 ml Water
½ tsp Salt
A few drops Yellow colouring

Ingredients: filling
200 ml Low-fat non-dairy whipping cream
5-6 sachets Pal Sweet® Low-Calorie Sweetener 200-250g
Durian flesh

Method
For batter:
1 Combine all ingredients, mix well and strain into a bowl.  Please Grease a non-stick pan with a little oil.
2 Pour a small amount of batter to make a crepe.
3 When done, remove and let it cool.

For filling:
1  Mix cream with Pal Sweet® Low-Calorie Sweetener.
2 Whip until stiff. Place 1 tbsp cream onto crepe.
3 Spoon durian flesh then top with cream.
4 Fold into a parcel. Cool for 2 hours before serving

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Ingredients
• 1 lb. (0.4 kg) boneless, skinless chicken thighs
• 1/4 small onion, diced
• 3-4 garlic, peeled
• 1 egg white
• 1 1/2 tablespoons lemon juice
• 1 teaspoon salt
• 3 dashes black pepper
• 10 cilantro leaves, roughly chopped
• 3 dashes cayenne pepper
• oil, for shallow frying

Instructions

1 Blend the chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined. Transfer the ground chicken out in a bowl and stir in the chopped cilantro leaves. Add the cayenne pepper. Stir to combine well.
2 Wet both hands with some water and shape the ground chicken into meatballs and lay on a plate lined with parchment paper.
3 Heat up a pan or skillet with some oil, shallow fry the meatballs until lightly browned or cooked through. Serve immediately.

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Ingredients
6 tbsp Butter
1 Yellow onion, sliced
5 clove Garlic, sliced
15 Button mushroom, sliced
3 tbsp Wheat flour
5 cups Water
1 tsp Black Pepper
1 ½ tbsp Chicken Stock
½ cup Cooking cream

Method
1 Melt the butter. Fry the yellow onion, garlic and mushroom until soft.
2 Add in wheat flour and mix until even.
3 Add in 1 cup on water. Blend the mixture until fine paste.
4 Pour into the pot, pour in remaining water.
5 Season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock.
6 Simmer until the soup thickens.
7 Pour in cooking cream. Stir well.
8 Ready to serve.

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Thai Leaf Wrapped Grilled Fish (miang pla pao)

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Thai Leaf Wrapped Grilled Fish (miang pla pao)

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Main Ingredients
• 1 whole fish (tilapia or snapper, scales on, gutted and cleaned)
• 3 stalks lemongrass (bruised)
• 1 cup basil leaves
• 2 tbsp salt
• Fresh vegetables of your choice (betel/perilla/mint leaves, Thai basil, green leaf lettuce
• Rice noodles (fresh or prepared as per instructions on packaging)
For the Sweet Sauce
• 25g tamarind paste
• 25ml water
• 50g fish sauce
• 20g peanuts (toasted and crushed)
• 30g palm sugar
For the Spicy Sauce
• 5-8 bird eye chillies (adjust according to taste)
• 10g coriander stalks
• 10g pickled garlic
• 3-4 cloves garlic garlic (peeled)
• 1 tsp dried peppercorn
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 15g sugar
Directions
To Prep
1 Stuff 3 stalks of bruised lemongrass and 1 cup of basil leaves inside the fish. Then rub 2 tbsp salt all over the fish.
To Cook
1 Heat up the grill and cook the fish for 15-20 mins on each side.
2 Prepare the sauce while the fish is grilling. Combine all the ingredients for the spicy sauce in a food processor and blend until it becomes a thick paste. Spoon out and set aside.
3 To make the sweet sauce, add all ingredients to a saucepan and heat over low heat. Keep stirring until palm sugar is fully dissolved. Turn off the heat, add in crushed peanuts and stir to mix well.
4 The fish should be ready by now. Serve whole fish with fresh vegetables, rice noodles and sauces on the side. Simply peel off the skin and scales of the fish to reveal the moist and tender fish meat.
5 To enjoy, take a betel leaf, add some rice noodles, fish meat and other vegetables. Wrap it up and dip it into either sauce and shove it into your mouth!

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Ingredients
• 2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
• Bamboo skewers, soaked in cold water for 2 hours
• 1 cucumber, cut into small pieces
• 1 small onion, quartered
• oil, for basting
Chicken Satay Marinade:
• 3 tablespoons oil
• 2 stalks lemongrass, white parts only
• 2 cloves garlic, peeled
• 6 small shallots or pearl onions, peeled
• 2 teaspoons turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1/2 tablespoon salt or more to taste
• 2 tablespoons sugar or honey

Method
1 Cut the chicken meat into small cubes. Set aside.
2 Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
3 Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
4 Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

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Ingredients
• 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
• 5 tablespoons cooking oil
• 1 stick cinnamon, about 2-inch length
• 3 cloves
• 3 star anise (https://rasamalaysia.com/ingredients/star-anise/)
• 3 cardamom pods
• 1 lemongrass, cut into 4-inch length and pounded
• 1 cup thick coconut milk, coconut cream
• 1 cup water
• 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
• 6 kaffir lime leaves, very finely sliced
• 6 tablespoons kerisik, toasted coconut
• 1 tablespoon sugar or palm sugar to taste
• salt to taste
Spice Paste:
• 5 shallots
• 1 inch galangal (https://rasamalaysia.com/ingredients/galangal/)
• 3 lemongrass (white part only (https://rasamalaysia.com/ingredients/lemongrass/))
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies, soaked in warm water and seeded

Instructions
1 Chop the spice paste ingredients and then blend it in a food processor until fine.
2 Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
3 Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

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Ingredients
• 8 oz. (225 g) Philadelphia cream cheese
• 2 oz. (50 g) unsalted butter
• 100 ml full milk
• 2 oz. (50 g) cake flour
• 1 oz. (28 g) corn starch
• 6 egg yolks, room temperature
• 1/2 tablespoon lemon juice
• Scant 1/4 teaspoon salt
• 6 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 5 oz fine granulated sugar

Instructions
1 Preheat oven to at 325°F (160°C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.
2 On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.
3 Sift the cake flour and corn starch.
4 Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.
5 Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.
6 Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.
7 Pour the mixture into the springform pan. Tap the cake pan gently before baking.
8 Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.
9 Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it's normal that the cake will shrink about 1/2 - 1 inch after cooling.
10 Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.

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Ingredients
⅓ cups water
⅔ cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 ½ teaspoons salt
4 sheets nori seaweed sheets
½ pound imitation crabmeat, flaked
1 avocado - peeled, pitted, and sliced
½ cucumber, peeled, cut into small strips
2 tablespoons pickled ginger

Instructions
1. Preheat the oven to 300 degrees F (150 degrees C
2. Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside
4. Lay nori sheets on a baking sheet.
5. Heat nori in the preheated oven until warm, 1 to 2 minutes.
6. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
7. Use a wet, sharp knife to cut each roll into 4 to 6 slices.

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Ingredients
6 pcs Burger Buns
1 tbsp Butter
2 tsp Corn Oil
1 Yellow Onion
4 cloves Garlic
400 g Minced Chicken
1 tbsp Curry Powder
1 tsp MAGGI® CukupRasa™
6 Egg
2 tsp MAGGI® CukupRasa™
100 g Cabbage
2 Smalls Carrot
4 tbsp Salad dressing, mayonnaise, regular
6 tbsp MAGGI® Chilli Sauce

Instructions
1. Spread the butter on the sliced bread. Set aside
2. In a pan, saute onion, garlic and minced chicken until fragrant. Add curry powder and 1 teaspoon MAGGI CukupRasa. Saute until dry
3. In a bowl, break the eggs, mix well with 1 tablespoon MAGGI CukupRasa.
4. Combine the egg mixture with the minced chicken.
5. Pour the egg with minced chicken over a hot pan and place the bread on top of the egg batter. Press it down so the bread absorbs some of the juices and eggs and the mixture will stick to the bread too.
6. After 1-2 minutes, flip the bread to heat up the other side. Set aside and sprinkle with cabbage and carrots. Add Maggi Chili Sauce and mayonnaise to serve.

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Ingredients

For The Rice

3 cups uncooked washed rice

5 tbsp vegetable oil

4 cloves finely chopped garlic

4 finely chopped shallots

2 + 1/2 cups + 2 tbsp chicken broth

4-6 blades of pandan leave, screwpine leaves

1 small thumb of ginger, cleaned and bruised

1 tbsp of the garlic and shallot oil

70 g chicken fats

1 + 1/2 tsp salt, to taste

For The Chicken

1 whole chicken, preferably free range organic chicken

1 small thumb of ginger, cleaned and bruised

5-6 stalks of scallion, washed

10 bowls chicken stock, adjust accordingly

4 blades of pandan leaves, screwpine leaves

1 carrot, roughly chopped

2 + 1 tsp of salt

10 bowls of cold water

1 cucumber, peeled, halved and sliced diagonally

For The Sauce

2 tbsp light soy sauce

2 tbsp chicken broth

3 tsp sesame oil

3 tsp garlic and shallot oil

For Chicken Rice Chilli Sauce

90 g (3 oz.) red chilies, you may add in some bird's eye chili

15 g garlic

50 g (2 oz.) ginger

1 tsp salt

1 tsp sugar

50 ml (2 oz.) chicken broth

60 ml (2 oz.) lime juice, to taste

To Garnish

Few sprigs of cilantro

Instructions

FOR THE CHICKEN

1. Wash chicken, drain well, stuff ginger and scallion into the chicken's cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.

2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.

3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.

4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.

5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

FOR THE RICE

1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.

2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker's manual instruction.

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Ingredients

1 cup all-purpose flour

1/2 cup sugar

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup cornstarch

1/2 teaspoon salt

1 cup buttermilk

1/3 cup unsalted butter (melted)

1 large egg

1 teaspoon vanilla extract

Directions

1. Separate the egg yolk from the egg white.

2. In a medium bowl beat the egg white until stiff peaks form.

3. In another large bowl, mix the dry ingredients: flour, baking soda, baking powder, cornstarch, sugar and salt.

4. Add the wet ingredients: buttermilk, melted butter, egg yolk and vanilla extract. Stir to combine but leave batter lumpy.

5. Carefully fold the beaten egg white into the batter just until combined. Let the mixture sit for 30 minutes.

6. Heat up your waffle iron and cook according to your waffle iron’s directions until golden brown and crispy.

7. Enjoy immediately with butter and syrup

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Ingredients

250 g Kueh Teow
½ tsp Kicap pekat
½ tbsp Cooking oil
Ingredients: gravy
350 ml Water
1 clove Garlic, smashed
1 ½ tsp TUMIX® Chicken Stock
To taste Salt
½ tsp Sugar
50 g Chicken meat, cut into small pieces
3 Prawn
20 g Carrot, sliced
2 stalk Chinese kale (Kailan), cut
2 tbsp Tapioca flour, mixed with some water
1 Egg

Method

1. Mix the kueh teow with dark soy sauce, put aside.

2. Heat the cooking oil, stir fry the Kueh teow until cooked. Put aside.

3. For the gravy, boil water in a pot, add in garlic, TUMIX® Chicken Stock, salt and sugar.

4. Add in chicken and prawn. Boil until they are cooked, remove from the pot.

5. Add in carrot and kailan. Boil until they are cooked and remove from the pot.

6. Pour in tapioca flour mixture and stir until thicken.

7. After boiling, turn off the heat and add in egg, slowly stir for a while.

8. Arrange chicken, prawn, and vegetables on the stir fried kueh teow.

9. Pour the gravy on top of the Kueh teow, ready to serve.

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Ingredients

For Pastry:

Cold Butter - 150 g (cut into cubes)

Caster sugar- 50 g

Egg Yolk - 2 nos.

Vanilla Essence - 1/4 teaspoon

Plain Flour - 250gm

for Cheese Filling:

Cream Cheese - 250 g (at room temperature)

Butter - 50g (at room temperature)

Icing Sugar - 60 g

'A' Egg - 1 no

Lemon Juice - 1 tablespoon.

Non-Dairy Whipping Cream - 100g (cold)

Melted Cooking Chocolate - 4ogm

Preparation

For Pastry:
Beat cold butter cubes and caster sugar to become pale in colour. Add in egg yolk and beat thoroughly. Lastly, fold in sieved flour and mix into a soft dough. If you find your dough is too sticky, you may keep the dough into the refrigerator for 20 minutes before making the tart shells. Place the tart shells into the pre-heated oven and bake at 170c for 25 minutes.

For Cheese Filling:
Beat cream cheese, butter and icing sugar until fluffy. Squeeze in lemon juice and beat until smooth. Add in 1 egg and beat thoroughly, now the mixture will become watery, don't be panic, just leave the mixture aside.
In another clean mixing bowl, whip cold non-dairy whipping cream until stiff . Mix the whipped whipping cream into the cheese mixture. After mixing in the whipping cream, the cheese mixture will become thicken & fluffy.
Use a piping bag with a nozzle to pipe the cream cheese batter into the baked tart shell. Place the cheese tarts into the pre-heated oven and bake at 160 c for 15 minutes. Leave the cheese tarts to cool before keeping them into the fridge. After a few hours chilling, use a piping bag to pipe some melted chocolate onto the surface of the cheese tarts.

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Ingredients

Ingredients: curry

¾ cup Cooking oil
4 tbsp Curry meat powder , mixed with some water
250 g Chicken meat
2 tsp Tamarind, mixed with 4 cups of water
½ cup Coconut milk
4 tsp TUMIX® Anchovy Stock
½ tsp Salt
1 tsp Sugar
6 pcs Fried bean curds / taufu pok, cut half

Ingredients A: finely ground

2 pcs Onion
2 cloves Garlic
1 inch Ginger
1 stalk Lemongrass
6 sprigs Dried chili, seeded and boiled
100 ml Water

Ingredients A: sides

600 g Yellow noodle, blanched and drained
100 g Prawn meat, blanched
100 g Cockle meat, blanched
1 small packet Fish ball, blanched
4 pcs Mustrad, blanched
50 g Bean sprout, blanched
3 pcs Hard-boiled egg, cut half
2 pcsred chili
30 g  Chinese celery, thinly sliced
2 tbsp Fried shallot

Method

1. Heat up oil, sauté ingredient (A) together with curry paste until soft.

2. Put in chicken meat and stir fry until half cooked.

3. Put in tamarind juice and mix well. Add in coconut milk dan let it boil a while.

4. Season with TUMIX® Anchovy Stock , salt and sugar. Lastly, put in the bean curds. Stir well and remove from heat.

5. Place some yellow noodle in a bowl, pour in sauce and garnish with sides. Ready to serve.

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Ingredients

2 cups  Rice
3 cups  Hot water
5 pcs  Butterfly-pea flower
1 stalk  Lemongrass
1 pcs  Kaffir lime leaf
1 tbsp  SERI-AJI® Yangchow Fried Rice Seasoning

Method

1. Soak butterfly-pea flower in water.

2. Put rice into rice cooker. Add in butterfly-pea flower water, SERI-AJI® Yangchow Fried Rice Seasoning and the rest of the ingredients. Stir well and boil until well cooked.

3. Ready to serve with sauce, coconut sambal and chili sambal.

Sauce

Ingredients

1 ½ tbsp | Cooking oil
¼ tbsp | Tamarind, mixed with 1 cup of water
½ cup | Coconut milk
1 tsp | Sugar
½ tsp | Salt

Method

1. Stir fry ingredient (A) until fragrant.

2. Put in tamarind juice and season with salt and sugar.

3. Add in coconut milk dan stir thoroughly until boiling. Set aside.

Ingredient A: finely ground

Ingredients

4 sprigs | Dried chili, cut, seeded and boiled
2 pcs | Onion
2 cloves | Garlic
1 inch | Ginger
1 stalk | Lemongrass

Coconut Sambal

Ingredients

1 fish | Mackerel
1 pcs | Garcinia atroviridis
1 inch | Ginger, sliced
100 g | Grated coconut
2 pcs | Shallot
2 cloves | Garlic
1 stalk | Lemongrass
1 tsp | Salt
1 tsp | Sugar

Method

1. Boil the fish with garcinia atroviridis and also ginger. Remove the flesh and crush to a soft mash.

2. Mash shallots, garlic and lemongrass until smooth.

3. Toast the grated coconut without oil in a pan until golden brown. Stir in the mashed ingredients and fish until dry. Season with salt and sugar.

Chili Sambal

Ingredients

4 pcs | Red chili, cut and seeded
3 cloves | Garlic
1 tbsp | Vinegar
2 tsp | Sugar

Method

1. Ground red chili and garlic until fine.

2. Season with vinegar and sugar.

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Ingredients

5-6 medium-sized squids

2 cups glutinous rice

1 cup coconut milk

1 tsp salt

cooking oil

Wet rempah paste

3 tbsp chilli paste

2 stalks lemongrass

3 red shallot

5 pips garlic

2in old ginger

1 cup water

5 in turmeric leaf

1 cup thick coconut milk

1 cup water

3 pcs tamarind skin/asam gelugor

1/2 tsp fenugreek/halba

1 tsp sugar

1 tsp salt

Instructions

1. Wash and soak the glutinous rice for 10 minutes and drain. Set aside.

2. Steam the glutinous rice with coconut milk and a pinch of salt till cooked.

3. Let it rest at room temperature.

4. Next, boil the water and soak the squid for 1 minute and strain. Set aside.

5. Stuff the steamed glutinous rice in the squid till 3/4 full and close the opening with a toothpick.

6. To make the wet rempah paste, blend the chilli paste, shallots, garlic, ginger and lemongrass with 1 cup of water.

7. Heat oil in a sauce pan and fry the blended ingredients till fragrant.

8. Add in the coconut milk, turmeric leaf, tamarind skin and fenugreek.

9. Put in the stuffed squids into the sauce.

10. Season with salt and sugar.

11. Simmer till the gravy thickens.

12. Serve.

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INGREDIENTS

Cadbury Dairy Milk( 90pcs)

250g Buttercup (Anchor)

4 tbsp powdered sugar

1 egg

1 tsp vanilla essence

1 1/2 tbs purple coloring

2 tbsp corn flour

2 tbsp castor flour

4 cups wheat flour

Instructions

1. Add butter, (take it out first from the icebox so it's soft and easy to mix), add sugar, eggs, vanilla essence and mix with the whisk.

2. After that enter the corn flour, castor flour and dye. Mix again and add the wheat flour little by little until the dough doesn't stick to your hands. * If the dough is still attached to the hand, add the castor flour @ wheat flour a little bit until the dough is beautiful.

3. If the dough is not attached to the hand, you can continue to enter it in the tart form and place the cadbury in the middle.

4. Bake 130 C for 35 minutes. *Don't forget to preheat the oven first.

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Ingredients

coconut milk steamed rice

2 cups rice

3 screwpine leaves, tie them into a knot as shown above

salt to taste

1 can coconut milk (5.6 oz. / /150 ml-180 ml)

some water

Tamarind Juice

1 cup water

tamarind pulp, size of a small ping pong ball

Sambal Ikan Bilis (Dried Anchovies Sambal)

1/2 red onion

1 cup ikan bilis, dried anchovies

1 clove garlic

4 shallots

10 dried chillies

1 teaspoon belacan, prawn paste

1/4 teaspoon salt

1 tablespoon sugar

Other Ingredients

2 hard boiled eggs, cut into half

3 small fish, sardines or smelt fish

1 small cucumber, cut into slices and then quartered

Instructions

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.

2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. Slice the red onion into rings. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

4. Heat some oil in a pan and fry the spice paste until fragrant. Add in the onion rings. Add in the ikan bilis and stir well. Add tamarind juice, salt, and sugar. Simmer on low heat until the gravy thickens. Set aside.

5. Clean the small fish, cut them into half and season with salt. Deep fry. Cut the cucumber into slices and then quartered into four small pieces. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. Serve with fried fish, cucumber slices, and hard-boiled eggs

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Ingredients

CREPES

6 tablespoons butter

3 cups milk(675 mL)

6 eggs

1 ½ cups flour(210 g)

⅔ cup cocoa powder(80 g)

7 tablespoons sugar

4 cups whipped cream(1 L)

GANACHE

1 cup heavy cream(225 mL)

4 tablespoons sugar

6 oz chocolate(170 g)

1 tablespoon butter

¼ cup powdered sugar(40 g), optional for topping

Preparation

1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.

2. In the same pot, warm the milk. Remove from heat.

3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.

4. Gradually mix in butter and warm milk. Chill.

5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.

6. Cool crepe. Repeat until all of the crepe batter is used.

7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.

9. Spread over the crepe cake.

10. Top with sifted powdered sugar (optional).

11. Enjoy!

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Ingredients

FOR CARAMEL SYRUP

½ cup sugar(100 g)

FOR PUDDING

3 egg yolks

2 eggs

1 teaspoon vanilla

½ cup sugar(100 g)

1 ½ cups milk(360 mL)

6 tablespoons heavy cream

Preparation

1. Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.

2. Take 3 pudding bowl and pour the caramel syrup equally into the bowls.

3. Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.

4. Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.

5. Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.

6. Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.

7. Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.

8. Refigerate the pudding until cold.

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Ingredient

For the Fish

1 pc Fish - medium size (ikan)

1 tsp Turmeric Powder (serbuk kunyit)

1 tsp Salt (garam)

1 tsp Cornstarch (tepung jagung)

Sauce

4-5 cloves Garlic (bawang putih), minced

1-2 pcs Kaffir Lime leave (daun limau purut), minced

2 tbsp Tomato Sauce (sos tomato)

2-3 tbsp Salam Sos Cili Manis Perisa Thai

1 tbsp Salam Sos Berperisa Tiram

Water

1 Red Onion (bawang besar), sliced

1 Tomato (tomato), sliced

Paste - Blend

2 Red Onions (bawang besar)

2 stalk Lemongrass (serai)

1 Red Chilli (cili merah), if prefer more spicy

Sauce Thickening Agent

½ tsp Cornstarch

½ cup Water

Garnish

Lettuce Leaves (daun selada)

Scallion (daun bawang), chopped

Coriander (daun ketumbar)

Instructions

For Fish

1. Wash & clean the fish, make some slit on both sides of the fish, season with salt, turmeric powder & cornstarch, set aside. (Tumeric / Ginger helps to reduce the fishy smell from the fish).

2. Heat up enough oil in the wok & insert the fish once the oil is heated. Deep fry until cooked through & set aside on a serving plate.

3. Pour the extra oil to a separate heat resistant container, leaving just enough for stir fry.

For Sauce

1. Add in minced garlic & kaffir lime leaves, stir fry until fragrant. Then add the blended paste (and chili if desired), continue stir fry for 2-3 mins.

2. Add in all 3 sauces, incorporate with some water to form enough gravy. Mix cornflour with water & pour into the wok to thicken the gravy.

3. Toss in sliced onions & tomatoes to the sauce, stir to coat it with the gravy. (to prevent the tomato & onion from looking soggy)

4. Pour the sauce over the fish. Garnish with scallion, celery stalks & coriander leaves. Serve immediately