Recipes from The Ways of the Matriarch

Appetisers

Achar

3.8kg Cucumbers20 Green Chillis1 Green Papaya795g Cauliflower2 Carrots935g Cabbage140g Salt55g Turmeric5 Candlenuts30-40 Dried Chillis310g Shallots55g Belachan455g Sugar255g Dried Prawns455g Roasted Peanuts8 tablespoon Roasted Sesame Seeds570ml Rice Vinegar570ml Water

Directions:1. (To make Achar Rempah) Pound the ready-soaked dried chillis with candlenuts, then turmeric. 2. Add in the sliced shallots and belachan, and continue pounding. 3. (To make Achar) Cut cucumbers into quarters, then into thick slices, add salt and squeeze them

dry and set aside to dry the day before. 4. Boil water with vinegar, and blanche the cauliflower, cabbage and carrots. 5. Drain the vegetables and leave them to cool, but keep the vinegar water aside for later.

6. Fry the Rempah till fragrant but don’t burn it. 7. Add the pounded dried prawns, roasted peanuts and sesame seeds, continue frying. 8. Add a portion of the fried Rempah into a bowl and mix with shredded green papaya and fried

pounded dried prawns. 9. Remove seeds from the green chillis, and fill them with the green papaya mixture. 10.Pour the remaining portion of the Rempah into the vinegar water then mix. Add in all blanched

vegetables, and stuffed green chillis. 11.Mix well.

Sambal Belachan

225g Red Chillis55g Toasted Belachan3-4 Lime Leaves2 teaspoon Sugar2 teaspoon Lime Juice

Directions:1. Grill the belachan over a charcoal stove, but don’t burn it. 2. Put grilled belachan, red chillis and lime leaves in the pounder (Batu Lesong) and pound them. 3. Add sugar and lime juice and mix well.

Luak Chye85g Young Ginger

455g Mustard Greens2 tablespoon Salt5 tablespoon Sugar115ml Vinegar85ml Water2-3 tablespoon French Mustard Powder

Directions:1. Make sure the Mustard Greens are drained and dried. 2. Slice the young ginger. 3. Put Mustard Greens into bowl and mix it with the ginger, vinegar, French Mustard Powder and

sugar. 4. Mix well and let it sit for 1 day.

Cinchalok

Juice from 2 limesSkin from 1 half limes, finely sliced4 tbsps Cinchalok2 Bawang, finely chopped1 Red Chilli, finely sliced

Directions:Mix all the ingredients together well and serve as a dip with the fried fish.

Kueh Pie Tee

1 large egg - lightly beatenhalf bowl of flourhalf bowl of watersalt1 strip pork belly1 can bamboo shoots, sliced finely

2-3 whole turnips, sliced finely2 pcs tau kwa, fried and sliced finely1 rice bowl small prawnscooking oil2 tbsps chopped garlic1 tbsp taucheoBlack soya sauceSaltsugar1 crab, boiled and shredded1 bunch coriander leaves

Chilli Sauce:6 Fresh Red Chillies5 cloves garlic2 tbsp Sugar1 tbsp light soya sauceJuice from 6 limes

Directions:Lightly beat 1 large egg, adding flour and water bit by bit, until it becomes batter. Add some salt. Heat up a pot of oil with the kueh pie tee mould. When the oil and mould are both heated up, dip the mould halfway into the batter. Dip it into the hot oil and deep fry the batter. Use chopsticks to slide shell off the mould, then continue deep frying until the shell is golden brown. Repeat until all the batter is used. Store the shells in an air tight container. Set aside.

Next boil the strip of pork belly in some hot water. When it is cooked, remove and slice finely.

Peel the shells off the small prawns and keep the meat aside. Take the prawn shells, fry it in a kuali with some hot oil. Remove it, then pound it. In a bowl, put the prawn shells together with 1 rice bowl of water. Mix it and squeeze the juice from the shells into the water, then strain the shells. Now we use the remaining water as prawn stock.

Heat up some oil in a kuali, then fry the chopped garlic until fragrant. Add 1 tbsp of tau cheo and continue to fry. Add in the prawns, the pork belly and stir fry. Then add in the bamboo shoots, turnip, and the fried tau kwa strips and stir fry some more. Add some black soya sauce for colour, some salt and sugar to taste, mix, pour in the prawn stock then simmer for about half an hour.

For the chilli sauce, pound 6 fresh red chillies with 5 pieces of garlic. Mix the pounded chillies and garlic with 2 tbsps of sugar, 1 tbsp of light soya sauce and the juice from 6 limes. Mix well.To eat, take the freshly made kueh pie tee moulds, fill each one up with some filling, top it off with some shredded crab meat, coriander leaf and some chilli sauce. Serve.

Papaya Masak Titek

1 whole raw papaya5 candlenuts8-10 shallots3 red chillies1 tbsp white peppercornshalf inch belachan500g fresh prawns, cleeaned and shelled1 pc salted fish, cut into small pieces1 large soup bowl of water5-6 laksa leavessaltpeppersugarcooking oil

Directions:First peel the papaya, cut into half lengthwise, then cut the halves into half lengthwise again. Remove the seeds and slice the papaya into small bite size pieces. Set aside.Next, pound the candlenuts, shallots, chillies and belachan into a rempah. Then add in the white peppercorns.Then, heat up some cooking oil in a kuali. When the oil is hot, fry the rempah until naik minyak. Then add in the fresh prawns and salted fish, stir fry. Next, add in the papaya and 1 soup bowl of water. Mix well and let it boil. Add in some salt, sugar and pepper to taste. Continue to simmer until the papaya is tender. Finally, throw in the laksa leaves. Serve.

Nonya Rojak

1 pineapple, cleaned and chopped finely2 cucumber, peeled and chopped finely1 bowl of dried shrimp, pounded finely3 kaffir lime leaves3 fresh red chillies1 inch toasted belachansalt1 tbsp sugar3 tbsps white vinegar

juice from 2 limes

Directions:For the seasoning pound the kaffir lime leaves finely with a bit of salt. Then add in the chillies with a pinch of salt and continue to pound, add the toasted belachan and pound until it is a nice paste. Add 3 spoons of vinegar, 1 spoon of sugar and a bit of lime juice. Mix well.

Mix the pounded dried shrimp with the pineapple and cucumber with your hand until it is nicely mixed. Then mix in the seasoning and serve.

Soups

Hee Piow Soup

1.5kg Pork Bones3.5l Water1 teaspoon peppercorns115g Fish Maw2 fillets Ikan Kledek1 Cabbage455g Prawns680g Minced Pork3 Eggs1 ½ tablespoon corn flourSaltPepper

Directions:1. Boil pork bones with salt and peppercorns. 2. Soak the fish maw in water. 3. Clean the Ikan Kledek fillets. 4. Scrape the fish meat with a metal spoon, then pound the meat and add a bit of salt and pepper. 5. Continue pounding till it becomes a paste. 6. To make fish balls, wet your hands so the paste won’t stick to them.

7. Take a handful of the fish paste and squeeze it through the hole between you thumb and index finger.

8. Scoop the ball with a spoon. 9. To make prawn balls, do the same as for the fish balls. 10.To make meat balls, season the minced pork with pepper, light sauce and 1 egg. Mix well. 11.Then add the corn flour and mix. 12.Take a small handful of the minced meat and roll into a ball. 13.Remember to put aside ¼ of the meat for the egg rolls. 14.To make egg rolls, fry 3 thin egg omelettes. 15.Spread leftover minced meat on the ommelettes and roll them individually. 16.Steam them for about 10 minutes. 17.Slice them into bite-size portions. 18.Cut the cabbage and fish maw into big slices. 19.Remove pork bones from stock, then put in the meat balls, fish balls and the prawn balls. 20.When the stock starts boiling, put in the cabbage, egg rolls and fish maw.

Vegetable

Poh Piah

10 Eggs285g Plain Flour6 cups Water1 tablespoon Corn Flour3kg Bangkwang or Turnip500g Bamboo Shoots8 pcs Tau Kua500g Prawns200g Pork Belly8 tablespoon Garlic200g Tau Cheo500ml Prawn Stock1 bowl Sweet Dark Sauce

2 tablespoon Oil900g Bean sprouts455g Red Chillis455g Chinese Lettuce8 bundles Coriander Leaves

Directions:1. (To make Poh Piah skin) Beat eggs, add flour, and stir, then add ½ cup of water, continue

stirring. 2. Heat and oil kuali. 3. Pour in 1 large ladle-full of batter into kuali. 4. Make sure batter is evenly distributed, flip when necessary and remove when cooked. 5. (To make filling) Slice bangkwang, Tau Kua, bamboo shoot and Pork belly. 6. Heat up the oil in a kuali, then add garlic and Tau Cheo and fry till fragrant. 7. Add the prawns and minced pork, and stir-fry. 8. Then add the bangkwang and the bamboo shoots. 9. Pour in the prawn stock. 10.Add some dark soya sauce for colour. 11.After the prawn stock is absorbed into the filling, add the Tau Kua. 12.Pour a little bit of water, add salt to taste, and simmer for about 30 minutes. 13.(To wrap Poh Piah) Put 1 tablespoon of sweet sauce on the Poh Piah skin. 14.Add garlic, chilli and spread it around the middle. 15.Put a piece of lettuce and bean sprouts. 16.Take about 1 tablespoon full of the filling, squeeze out the gravy, and put on top of the bean

sprouts. 17.(Add the garnish) Mashed eggs, prawns, cucumber and parsley. 18.Wrap the Poh Piah.

Sambal Terong

2 Brinjals10 Dried Chillis1 Handful of Red Onions½ an inch of belachanSalt

Cooking Oil

DirectionsFor the rempah, pound the dried chillis, red onions and belachan together until fine. Then cut the brinjals into rectangular shapes. Before frying let it soak in salt water so that it doesn’t turn yellow. Then heat up kuali with enough cooking oil to deep fry. When brinjals are dried from water, deep fry them in the cooking oil until light brown. Remove from oil and put aside. Next, remove the cooking oil but leave approximately 5 tbsp of cooking oil for the rempah. Then fry the rempah with a bit of salt until nice and fragrant. Then remove rempah and spread it evenly on top of each slice of cooked brinjal. Serve.

Cucumber Soup

2 cucumbers 1 large pork bonehalf tbsp chopped garlic1 eggSaltPepperwater

DirectionsFor the cucumbers, remove the centre and cut them into half inch slices, lengthwise.Boil the pork bone in a pot of water with some salt. Let it simmer for about half an hour. Remove pork bones. In a kuali, fry the garlic in some hot oil until fragrant, then add in the cucumbers and stir fry for awhile. Pour the stir fried cucumbers into the pot of pork stock, crack an egg then stir it into the soup. Serve.

Poultry

Ayam Lemak

1 whole Chicken chopped into pieces 3-5 Red Chillis5 Candlenuts55g Turmeric2 stalks Lemongrass400ml Santan

Directions:1. Prepare Rempah: Pound chillis, candlenuts, turmeric, shallots, belachan. Then add lemongrass

and break it into the rempah do not pound it. 2. Add a bit of oil in a pot and fry the Rempah. 3. Then add in the chopped chicken pieces and stir-fry. 4. Pour in the thick santan, stir, and let it simmer till cooked.

Ayam Tempra

1 Whole Chicken2 Tbsp Dark Soya Sauce1 Tbsp Sugar1 tsp Salt2 limes

4-6 Tbsp Cooking Oil2 Red Chillis, sliced finely2 Green Chillis, sliced finely1 Big Red Onion, sliced finely

Directions: Chop Chicken into bite sized pieces. Marinate chicken with a pinch of salt, 2 Tbsp dark soya sauce and juice from 2 limes. Then heat up kuali with about 4-6 Tbsp of cooking oil. When oil is hot, fry red chillis, green chillis and red onion until fragrant. Then add in the chicken. Stir fry until chicken is nicely mixed with the chillis and onions, then add in some water just enough to cover the chicken. When the water starts to boil, lower the heat and let it simmer until chicken is tender. Serve.

Curry Devil1 whole Chicken, cut into pieces1 tbsp Mustard Powder2 tbsp White Vinegar1 tbsp SugarSaltPepper2 Carrots2 Potatoeshalf Cabbage 2 Sausages200g Roast Pork

For Rempah:1 rice bowl Red Onions8 Garlic1 inch Ginger, sliced 1 inch Kunyit, sliced10 Fresh Red Chillies8 Dried Chillies

Sayor Nangka Masak Lemak

1 medium sized Jackfruit1 whole chicken, chopped into piecesone quarter bowl shallots2 candlenuts6 slices lengkuas1 stick lemongrass10 dried chillieshalf inch belachanhalf inch kunyit1 tbsp ketumbar, pounded finelyhalf rice bowl diluted santanhalf rice bowl thick santanDirections:1 medium sized jackfruit, remove skin and chop into medium sized pieces. Boil in a bit of salted water until soft. Then remove and let it cool.For the rempah, pound one quarter bowl of bawang, 2 candlenuts, 6 slices lengkuas, 1 lemongrass, 10 dried chillies, a bit of belachan, a bit of kunyit.Fry the rempah until naik minyak. Add in the ketumbar, the chicken and stir well until naik minyak. Add some diluted santan, let it simmer until the chicken is tender, then add in the thick satan and stir well. Simmer for 10 minutes. Remove.

Itek Sio

1 whole 2-kilo duck, cleaned and chopped5 tsps ketumbarhalf bowl sugar1 rice bowl shallots, pounded finelyJuice from 1 packet of assam pastesaltpepperblack soya sauce1 bunch coriander leaves

Directions:Rub duck with the ketumbar, sugar, pounded shallots, assam juice, a pinch of salt, some pepper and black soya sauce and marinate for at least half an hour.

In a kuali, heat up some oil. When the kuali and cooking oil is hot, put in the marinated duck and stir around until the duck begins to sizzle. Add some water, keep stirring and turning the duck and keep it on a simmer. Continue simmering until the duck is cooked and the sauce becomes a nice thick, dark sauce. Remove kuali from stove. Serve.

Seafood

Sambal Jantong

2 Pisang Jantong (Banana Flower)10 Blimbing1 Cucumber2 Red Chillies10 Shallots10 Prawns150ml Santan5 tablespoon Sambal Belachan

Directions:

1. Boil the pisang jantong for about 20 minutes or till soft. 2. After that, peel away the first layer. 3. Then pluck the flower and remove the “stems”. 4. Shred the flower. 5. Wash the prawns and boil them. 6. Meanwhile, heat up the santan but don’t bring to boil. 7. Slice cucumber into half, horizontally, remove seeds and cut into thin slices. 8. Cut the blimbing, red chillies and the shallots into thin slices as well. 9. Prepare sambal belachan. (Recipe for Sambal Belachan can be found in Episode 4.) 10.Pour the pisang janton into a big bowl, then add in the blimbing, cucumber, shallots and sambal

belachan. Mix well. 11.After mixing, lay it on a serving plate, then place the cooked prawns and the sliced red chillies

on it. 12.Pour warm santan over the pisang jantong and it’s ready to be served.

Otak Otak (Spicy)

1.2kg Spanish Mackerel250ml Santan20g Galangal50g Candlenuts340g Shallots20g Lemongrass40g Red Chillies50g Belachan6 Lime Leaves1 Turmeric Leaf5 Eggs4 tablespoon SugarBanana LeavesSaltPepper

Directions:1. To make the Rempah, pound the galangal and the candlenuts till fine. 2. Add in the red chillies, shallots and belachan, continue pounding. 3. Fry the paste till it is dry but not burnt. 4. Fillet the spanish mackerel, then cut half the portion finely to be pounded, and the other half in

big chunks. 5. Chop lime leaves and the turmeric leaf finely. 6. Add 300g of Rempah, eggs, chopped lime leaves and chopped turmeric leaves to the fish paste. 7. Then add sugar and salt, and pour in the santan. Mix well. 8. Cut banana leaves into rectangles. 9. Place about 1½ tablespoon of spicy Otak filling onto a piece of banana leaf. 10.Fold in longer sides and secure ends with toothpicks. 11.Cut off excess leaves at the end if needed. 12.Prepare charcoal stove with wire mesh over it. 13.When flame is amber, place the Otak Otak on it, flipping them regularly to prevent them from

burning.

Otak Otak (White)570g Spanish Mackerel2 Egg Whites10 tablespoon Santan1 tablespoon Galangal Juice½ Turmeric Leaf3 Lime Leaves1 teaspoon SugarBanana LeavesSaltPepper

Directions:1. Pound the spanish mackerel. 2. Chop lime leaves and turmeric leaf finely. 3. Add the egg whites, chopped lime leaves, chopped turmeric leaf, santan and galangal juice to

the fish paste. 4. Then add salt, sugar and pepper. Mix well. 5. Cut banana leaves into rectangles. 6. Place about 1½ tablespoon of white Otak filling onto a piece of banana leaf. 7. Fold in longer sides and secure ends with toothpicks. 8. Cut off excess leaves at the end if needed. 9. Prepare charcoal stove with wire mesh over it. 10.When flame is amber, place the Otak Otak on it, flipping them regularly to prevent them from

burning.

Nasi Ulam905g Cooked Rice455g Small Prawns225g Ikan Selar170g Grated Coconut without skin55g Long Beans55g Cucumbers1 tablespoon Soy Sauce6 Lime Leaves2 Turmeric leaves2 Laksa Leaves (Daun Kesom)4 tablespoon Sambal Belachan

Directions:1. Scald prawns with boiling water in a kwali.

2. After prawns are cooked, peel of the shell and cut them into small pieces. 3. Deep fry the Ikan Selar. 4. After fish is cooked, shred the meat into small pieces. 5. In a clean kwali, dry-fry grated coconut till it turns golden brown. Approximately 10 minutes. 6. Cook on low flame so as not to burn the coconut. 7. Cut lime leaves, turmeric leaves and laksa leaves (Daun Kesom) finely. 8. Take cucumbers, remove seeds and cut into thin, flat pieces. 9. Cut the long beans into small pieces. 10.Cook rice and let it cool. 11.Add in the shredded fish, prawns, sambal belachan and fried coconut. 12.Followed by the lime leaves, turmeric leaves, laksa leaves, long beans and the cucumbers. 13.Mix well and it’s ready to serve.

Sambal Udang Petai

1 packet Petai500 g Fresh Prawns8 Dried Chillis3 Fresh Red Chillis3 Bua Keras1 inch Belachan2 tbsps Assam Paste 4-6 tbsp Cooking Oil½ tsp Salt½ tsp Sugar

DirectionsFirst extract 1 rice bowl of assam juice from 2tbsps of assam paste. Set aside. For the rempah pound 8 soaked dried chillies, 3 fresh chillies, 3 bua keras, 1 inch belachan. Then heat up a wok with the cooking oil, when oil is hot add the rempah and fry until fragrant. Add in the de-shelled prawns and stir fry until prawns turn pink. Add 1 rice bowl of assam juice, then add in the sugar and salt and stir. Finally, add in the petai and stir fry. Let it cook for a few minutes. Serve.

Ikan Parang

1 large Ikan Parang, cleaned and rubbed with saltCooking Oil

Directions:Rub the fish with a bit of salt .Heat up a kuali with enough oil to cover the fish. When oil is hot, deep fry the fish on both sides until nice and crispy.

Laksa Lemak

1 rice bowl Dried Shrimp, soaked overnight20 Dried Chillies, soaked overnight1 inch Belachan 1 inch Lengkuas 2 Serai8 Fresh Red Chillies 6 Bua Keras 1 rice bowl of Red Onions, peeled1 half thumbsize Turmeric3-5 Fish Cakes

500 g prawns1 half rice bowls of diluted santan1 rice bowl of thick santan1 Cucumber1 bunch Daun Kesom200g Beansprouts1 packet Thick Bee HoonCoconut Oil or Cooking Oil

For Sambal Paste:10 Dried Chillies, soaked overnight1 rice bowl Red Onions5 Bua Keras1 spoon Belachan

DirectionsFirst pound 1 rice bowl of dried shrimp until fine. Set aside. Then pound the rempah using 20 dried chillies, the turmeric, lengkuas, 6 bua keras, 8 fresh red chillies, 1 rice bowl of red onions and 1 inch of belachan. Then add the 2 sticks of serai and crush it once into the rempah. Remove and set aside. Next pound the sambal paste using 10 dried chillies, 1 rice bowl of red onions, 5 bua keras and 1 spoon of belachan. In a kuali, fry the sambal paste in some hot oil until fragrant. Set one side to serve with laksa lemak later. In a pot of boiling water, add in the prawns and boil until the prawns turn pink. Remove the prawns. Keep the water as prawn stock. In a pot, heat up 1 ladle full of coconut oil and fry the rempah with the serai until fragrant. Then add in the pounded dried shrimp and stir. Next add in the diluted santan and stir well. When it starts to boil add in the thick santan and continue stirring. Let it simmer. Then pour the prawn stock into the mixture and keep stirring.The laksa gravy is done. Set aside. Next the garnishing: de-shell prawns and slice into half, lengthwise. Slice the daun kesom and cucumbers into thin strips. Slice the fishcakes into thin strips. Soak the thick bee hoon in hot water to remove the oil. Boil beansprouts for a few minutes then remove from water and set aside. To serve, take a portion of the bee hoon and pour some laksa gravy over. Strain the laksa gravy from the bee hoon then pour the gravy over the bee hoon again. Garnish with prawns, fishcake, daun kesom, cucumbers and sambal paste (optional).

Laksa Assam

1 large Ikan Parang, boiled and shredded2 Bunga Kantan 10 spoons Assam Paste1 rice bowl Red Onions2 Serai, sliced finely40 Dried Chillies, soaked overnight1 inch Belachan8 slices of Dried Assam (Assam Keping)1 bunch Daun KesomSlices of Fresh Pineapples1 Cucumber, shredded finely1 bunch Daun Mint, finely chopped2 Bawang, finely sliced2 Green Chillies, finely sliced2 Red Chillies, finely sliced1 tbsp Shrimp Paste (Hae Kor)1 tbsp Sugar1 packet thick bee hoon

DirectionsFirst, boil ikan parang and shred. Next, pound the red onions, 2 serai finely sliced, 40 dried chillies and the belachan. Set aside. Next, extract 1 big soup bowl of assam juice from 10 spoons of assam paste.Pour the assam juice into a pot and bring to a boil. Put the rempah into the assam and stir. Then add in 8 slices of dried assam and the daun kesom. Take the bunga kantan and chop off the tips. Keep the tips for garnishing later. Then put the bunga kantan into the gravy, add a bit of salt and stir. When it begins to boil, add in the shredded ikan parang and mix well. Let it simmer. For garnishing, slice finely the pineapple, cucumbers, the daun mint, red onions, green chillies, red chillies and the tips of the bunga kantan.Take 1 tbsp of hae kor, 1 tbsp of sugar and mix well with some warm water. Make sure the sugar is dissolved and it becomes a smooth paste. To serve, take a portion of thick bee hoon, pour assam laksa gravy over and add garnishing, including a spoonful of hae kor mixture. Serve.

Udang Goreng AssamHalf kilo Prawns4 spoons Assam paste1 tbsp SugarSaltPepperWater

Directions:

• Clean prawns and remove all whiskers and all the black bits, leaving the shells on. • Next, take 4 spoons of assam paste mix in a bowl of water, squeeze out the assam juice and

remove the seeds. • To the assam juice, add a bit of salt and pepper and 1 tbsp of sugar.

• Next, mix this with the prawns and let it marinade for half an hour. • Finally, fry the prawns in a bit of hot oil. Let the sauce slowly reduce and thicken and fry until

the prawns are pink and the shells slightly burnt. • Remove. Done.

Tauhu Titek2 Red Chillies4 Bua Keras4 Red Onions1 inch Belachan2 pieces Salted Fish (Ikan Kurau)100g Small Prawns, cleaned and shelled1 soup bowl Water2 pieces Soft Tofu

DirectionsFor the rempah, first pound - 2 red chillies, 4 bua keras, 4 bawang and the belachan. Then fry in oil until naik minyak add the salted fish and continue frying. Next add the prawns and stir well. Add one soup bowl of water and boil. Next, take 2 pieces of soft tauhu, cut into cubes. Add this to the soup and boil for a few minutes. Garnish with some coriander leaves. Serve.

Goreng Ikan Terubok

1 large Ikan TerubokSaltCooking Oil

DirectionsClean Ikan Terubok, but leave scales on. Rub it with salt and set it aside for half an hour. Heat up Kuali with enough oil to cover fish. Deep fry fish until golden brown. Serve.

Mee Siam

30 Dried Chillieshalf inch belachan1 and half rice bowls red onions5 bua kerashalf rice bowl dried shrimp, pounded finely1 rice bowl taucheo, mashedhalf rice bowl ground peanuts3 quarter pot assam juice1 rice bowl sugarSalt1 batch of taugey2 pieces of taukwahalf bowl of prawns1 packet of beehoon, soaked in hot water1 bunch ku chaiEggs

DirectionsFor the rempah, pound the dried chillies, belachan, red onions and bua keras together. Next, heat up a kuali with some oil and fry the rempah until naik minyak. Then remove ¼ of the rempah and set aside for the bee hoon later. With the remaining rempah, add in ½ bowl pounded dried shrimp, ½ bowl ground peanuts, 1 bowl mashed tau cheo and continue to stir fry. When nicely mixed, remove rempah and add it into ¾ pot of assam juice. Mix well and let it boil with 1 rice bowl of sugar and some salt. Stir well.

Next, the bee hoon. Take the remaining ¼ of the rempah and fry it in a large kuali with 1 packet of ready-soaked bee hoon and the beansprouts, add some salt for flavouring. Mix well.

For garnishing, deep fry 2 pieces of taukwa and dice into cubes. Next, boil the prawns, remove shells and slice into half, lengthwise.Boil eggs and cut into half. Finely chop the kuchai.

To serve, put some bee hoon in a bowl, pour some gravy over it and garnish with the taukwa, prawns, eggs, kuchai and top it off with some lime.

Pork

Babi Chin

1kg Pork Belly24 Shallots8 cloves of Garlic1 tablespoon Tau Cheo1 ½ tablespoon Sugar1 Cinnamon Bark1 ½ tablespoon Dark Soya Sauce½ tablespoon Salt855ml Water1 tablespoon Ketumbar (roasted & pounded coriander seeds)6 tablespoon Oil455g Bamboo Shoot85g Dried Mushrooms

Directions:

• Soak dried mushrooms in warm water until soft. • Blanche bamboo shoot and then slice them. • Cut pork into cubes • (To make Ketumbar) Heat up kuali, put in coriander seeds, dry-fry the seeds for a few minutes

or till fragrant. Then pound it till it is very fine. • (To make Rempah) Pound the shallots and garlic till it becomes a fine paste. • Heat up kuali with oil, fry the Rempah. • Add Tau Cheo and Ketumbar, continue frying. • Put in the pork belly. • Add dark soya sauce for colour. • Fry mixture evenly and then transfer into a pot. • Pour water into the pot and bring to boil. • Add bamboo Shoot, mushrooms and the cinnamon bark. • Simmer for about 35 minutes.

Hati Babi Bungkus

4 tablespoons Oil15 Shallots3 tablespoons Sugar1 teaspoon Salt2 tablespoons Dark Soya Sauce2 tablespoons Vinegar1 tablespoon Tau Cheo310g Minced Pork310g Pork Liver455g Pang Sayew or Pig’s Caul (Pork Membrane)2 teaspoons pepper2 tablespoosn Ketumbar

Directions:

• Wash and clean pig’s caul. • Pound the shallots into paste. • Make Rempah by frying shallot paste till fragrant, add Tau Cheo, Ketumbar and dark soya sauce

for colour. • Put minced pork and liver into a mixing bowl, then add the Rempah. • Mix and marinate the pork and liver. • Take a small handful of the meat mixture and roll into balls. Wrap it with the pig’s caul. • Steam the Hati Babi Bungkus for about 5 minutes, then let it cool. • Deep fry before serving.

Babi Assam

800 g Pork Belly 2 tbsp Assam Paste2 rice bowls Water4 Bua Keras5 Dried Chillis2 Fresh Red Chillis 8 Bawang½ inch Belachan2 sticks of lemongrass2 tbsp Tau Cheo2-4 tbsp Cooking Oil

DirectionsFor the rempah, pound 4 bua keras, 5 dried chillies, 2 fresh red chillies, 8 bawang and ½ an inch of belachan together. Then add in the lemongrass into the rempah but do not pound, just crush it once and leave the rempah aside. Next, extract 1 bowl of juice from 2 tbsps of assam paste with some water. Slice the pork belly into bite size pieces. Heat some oil in a kuali, and when it is hot, fry the rempah, together with the lemongrass until fragrant, then add in 2 tbsps of tau cheo and stir fry some more. Add in the pork and stir, making sure the meat is nicely covered with the rempah. Next, add the assam juice, mix well and add a bow of water. Let it boil, then bring down the heat and let it simmer until the meat is tender.

Pong Tau Huhalf kilo Prawnshalf kilo Pork Bellyquarter kilo Minced Pork1 square of Tauhu1 Egghalf tsp Chopped GarlicLight Soya SaucePepper

Garlic OilTaucheoCooking Oil

DirectionsFirst de-shell the prawns, keeping the shells for stock. Take the prawn shells and fry them in a kuali with a bit of oil. When the shells are pink, but not burnt, remove them and pound them. Next, boil the pounded prawn shells in a pot of water for stock. Next strain the stock and throw away the boiled prawn shells. Bring the clear prawn stock to a boil and boil the pork belly in the stock. When the meat is tender, remove the meat from the stock. Let the meat cool, then slice. Next, in a mixing bowl, take 1 ½ rice bowls of minced meat, 1 tauhu, 1 egg, 1 tsp light soya sauce, pepper, garlic oil and mix them all together. Then roll into meatballs. Set aside. In a pot, heat up some cooking oil. When oil is hot, fry ½ tsp of chopped garlic and 1 tsp taucheo until fragrant. Then pour in the prawn stock and bring to a boil. When it is boiling, add in the meatballs and sliced pork belly. When the meatballs rise to the top, it is cooked.

Ngoh Hiang

1 big sheet Beancurd Skin, cut into rectangles.half kilo Water Chestnuts, skinned and chopped3/4 kilo Minced Pork100 g Prawns, shelled and minced4 Garlic, pounded finely and then fried2 large Red Onions, finely chopped1 EggSaltLight Soya SaucePepperFive Spice PowderCooking Oil

DirectionsWipe beancurd skins with damp cloth. Set aside. Skin and chop water chestnuts. De-shell prawns and mince finely. Next, in a mixing bowl marinade the minced pork and minced prawns,chopped water chestnuts and chopped red onions with 1 egg, a pinch of salt,2 tsps of light soya sauce, pepper, five

spice powder and mix well together. When it is nicely mixed together, take 1 spoonful of the meat mixture and place it in the middle of a rectangular sheet of beancurd skin. Then roll it up and fold in the sides. Repeat until all the meat has been rolled up. Then steam for about 15-20 mins. After it is steamed, remove and deep fry in kuali until golden brown. Remove from oil, slice into bite sized pieces. Serve.

Bakwan Kepitang

8 garlic, finely chopped1 Bamboo Shoot, boiled and sliced finely500g Pork Bones3 litres Water200g Prawns, finely chopped1 Crab, boiled and flaked500g Minced Pork1 tbsp Taucheo1 rice bowl Prawn Stock1 EggLight Soya SauceSaltPepperLard Oil

Directions:Fry one spoon of the garlic in lard (or polyunsaturated oil) till it's fragrant and brown. Set asideBoil 500g of pork bones in 3 litres of water. Add salt and pepper.Then boil the prawns and mince. Next boil the crab, remove the meat and flake it. Next, mix the minced prawns with the minced meat, mix in the fried pounded garlic.

Marinade: Beat one egg, add a bit of salt, a bit of pepper, and a bit of light soya suace. Add the marinade to the meat and mix well. Chop the sliced bamboo into smaller pieces and mix to the meat mixture. Add one spoon of lard oil to the mixture . Roll into meat balls. Strain the stock of pork bones. Fry the rest of the garlic paste in a bit of lard, add the rest of the bamboo shoots, then add the stock and let it boil. Add the meat balls, and when they float up, it's done.

Nonya Bee Tai Mak

1 Pork Liver, finely sliced250g Prawns, cleaned and shelled1 bunch Beansprouts250 g Minced Pork1 packet Bee Tai Mak2 cloves Garlic, finely chopped1 bunch Coriander 1 soup bowl WaterSaltPepper

DirectionsSoak bee tai mak in hot water to remove the oil. Strain.Finely chop the Garlic and fry in oil till fragrant.Add the minced pork and chop it up while frying to make sure there are no lumps. Add 1 soup bowl of water. Add salt and pepper. Bring to boil. Add in the bee tai mak and simmer. Add the prawns and liver, let it cook for a few seconds, then add in the beansprouts and top it off with coriander. serve immediately.

Babi Buah Keluak

1 kilo pork ribs10-15 pcs buah keluak, washed and soaked overnight5 Bua Kerasthree quarter rice bowl red onions1 thumbsize Kunyitone quarter rice bowl dried chillies2 fresh red chillies6 slices lengkuas2 sticks lemongrass, sliced finelyhalf inch belachan6 Kaffir Lime Leaves1 rice bowl assam juice1 rice bowl waterSaltSugar

DirectionsSoak overnight bua keluak - take out nuts, pound with salt and sugar and stuff back

Rempah:5 bua keras, 3/4 bowl of red onions,1 thumbsize kunyit, 1/4 bowl of dried chillies, 2 fresh chillies, a bit of lengkuas sliced fine, and the serai, 2 serai sliced fine, and a bit of belachan.

Fry rempah unti naik minyak. Add 1 rice bowl of assam juice, a bit of salt and sugar, and 1 rice bowl of water. When this boils, add the pork ribs, lower the heat and simmer for half an hour. Add the bua keluak and cook until meat is tender.. about one hour.

Satay Babi Goreng & Grilled Satay

Half kilo lean pork4 sticks lemongrass, sliced finely6 lime leaves, sliced finely6 red chillies5 bua keras1 inch belachan15 shallotshalf rice bowl diluted santan

DirectionsFor the marinade, first slice finely the lemongrass and the lime leaves. Next, pound the red chillies, bua keras, belachan and shallots all together. Then add the santan to the marinade, including the lime leaves and the serai. mix well and add the sliced meat. For Satay Babi Goreng, fry ina kuali with hot oil until naik minyak. Serve.

For grilled satay, skewer meat on satay sticks and grill over hot charcoal fire. Serve with ketupat, fresh cucumbers, shallots and satay sauce.

Satay Sauce

15 shallots8 pcs garlic2 sticks lemongrass, sliced finely30 dried chillies, remove seeds5-6 thin slices lengkuas1 soup bowl of kachang goring, pounded till finehalf rice bowl assam juiceone quarter rice bowl sugarhalf tsp salt

DirectionsFirst for the rempah, pound the shallots, garlic, lemongrass, dried chillies and lengkuas together. Then in a kuali, fry the rempah in hot oil until naik minyak.Next, add in the assam juice, sugar and salt, then stir. Make sure the sugar dissolves. Let it simmer for awhile and it’s done.

Sambal Timun

500 grams pork belly1 cucumber, skin and remove seeds3 tbsps hae bee, pounded finelyhalf inch belachan, toasted6 fresh red chillies, remove seeds1 tbsp lime juice1 tbsp sugarsalt

Directions:1 small strip of pork belly - boiled until tender. dice into small cubes1 cucumber, cored, peeled and sliced into medium sized wedges.Next the rempah, pound a bit of toasted belachan, 6 fresh chillies, no seeds, a bit of lime juice, a bit of sugar and a bit of salt.Then add the pounded hae bee and mix. Mix the rempah with the meat and mix well with the cucumber just before serving.

Kueh Chang Babi

1 large soup bowl glutinous rice500g pork belly250g lard10-15 pcs chinese mushrooms8-10 pcs sugared winter melons5 tbsps garlic, pounded finelyhalf rice bowl shallots, pounded finelyhalf rice bowl sugar2 tbsps ketumbardark soya saucesaltpepperPandan Leaves for wrappingString

Directions:Soak glutinous rice for 2 hours. Then steam for 20 minutes. Next, for the filling, boil meat and lard in boiling water until meat is tender. Remove meat and keep boiling the stock until liquid is reduced by half or at least becomes thicker.Cut the meat into small pieces. Do same with lard, soaked mushrooms and sugared winter melons.Next, fry the garlic and bawang, add the pork, some salt and half a bowl of sugar. Add pepper, the ketumbar, and some dark soya sauce. Mix until pork changes colour. Add pork stock, mushroom stock, the lard and the sugar melons and mushrooms. Let it simmer until liquid is gone, but mixture is still moist. With a pandan leaf, make a cone shape, fill the bottom of the cone with a bit of glutinous rice. Then press a hollow shape into the rice. Fill the hole with some of the meat filling, then cover with some more glutinous rice. Fold the pandan leaf over and tie it up with the string. Repeat until all the kueh chang is wrappped, then boil in a large pot of salted water for about 1 hour. Then remove and hang to dry. Serve.

Claypot Tee Kar Sng (Pig’s Trotters in Vinegar)

2 pigs trotters1kg old ginger, skinned and smashed lightly4 tbsp sesame oil1 bottle (750ml) black vinegar600 g brown sugar4 hard boiled eggs9 cups water

DirectionsClean and pluck all hair from pig's trotters. Cut into pieces. Heat the oil in the the claypot, and fry the ginger until fragrant. Add all the vinegar, sugar and water and bring to a boil. Lower heat and let it simmer until the ginger is tender. Add the trotters and simmer until soft. Add in the eggs and let it cook until the shells are soft. Serve.

Pee Hu Char

2 dried pee hu whole soul200 g pork belly500 g yam beans

100 g carrot200 g cabbage1 onion6 dried mushroomoil2 tsp taucheosugar and saltspring onions

DirectionsRinse pee hu, use scissors, snip the fish into 1cm squares and fry in oil over a medium low flame until golden and crisp. Boil water in a small pot and cook pork belly. Boil until cooked. Dish out, reserve the liquid. Cool meat before cutting into 1cm squres. Cut yambean, carrot, cabbage, onion and mushroom into 1 cm squares. Preheat a frying pan fry onion and taucheo.Add in rest of the vegetables. Pour in pork stock and allow to simmer until vegetables have fully absorbed the stock. Season with pinch of salt and sugar. Add half of the pee hu and tumis well. Dish and top with remaining. Garnish with spring onions.

Dessert

Kueh Kochi

20 Banana Leaves1kg Grated fresh Coconut without the skin115g Sweet Potato400g Glutinous Rice Flour2 tablespoon Sugar2 tablespoon Oil4 drops Blue Food Colouring (optional)285g Gula Melaka2 Pandan Leaves

Directions:1. Cut banana leaves into circles of about 20cm diameter, and then cut circles into halves. 2. Wipe leaves, soak them in hot water and remove immediate. 3. Cut gula melaka into small pieces. 4. (To make coconut filling) Put gula melaka into a pot with a bit of water, then add Pandan

Leaves tied into a knot, and boil till it turns into a syrup, add half portion of the grated coconut and stir till the coconut soaks up all the syrup leave the mixture free of liquid, but still moist. Leave one side to cool.

5. (To make thick santan) Add water and some salt into the other half portion of the grated coconut, and squeeze for santan.

6. (To make thin santan) Take squeezed-dried coconut from above, add more water, and squeeze the remaining coconut milk into another bowl.

7. Heat the thin santan in a pot, add some salt, sugar, oil and blue colouring, then let it cool, add in 200 g rice flour and mix well.

8. Peel the sweet potato, boil it in water until soft. Mash it and mix with the thick santan. Then add the thin santan mixture. Add rice flour a little at a time mixing well each time until the dough is elastic but soft. Knead the dough until it is pliable.

9. Take a bit of the dough and roll into the size of a golf ball. 10.Make a dent in the ball and fill it with about a teaspoon of coconut filling. 11.Cover it up and roll into a ball shape. 12.Fold a banana leaf into a cone shape. Put the ball of dough into this and seal with a toothpick.

Steam over hot boiling water for 10-15 minutes.

Kueh Bangkit

650g Tapioca Flour5 Eggs395g Sugar250ml Santan2 tablespoon Red Food Colouring

Directions:1. Dry fry the tapioca flour until nice and light. 2. Then let it cool and sift the flour.

3. Beat the eggs, then add sugar, continue beating till sugar dissolves. 4. Then add santan into mixture, don’t beat, but stir the mixture. Use your hands, it helps to

dissovle the sugar faster. 5. Add the flour, a little at a time, to this batter mixing well each time until the dough the batter

starts to become thick and leaves the sides of the bowl. Start using your hands at this stage. 6. Knead it with a sprinkling of flour if the dough is till moist. The dough is ready when it is soft,

yet doesn't stick to your hands. 7. Take a handful of dough, roll it out to about 1 cm thick. Use cookie cutters to make the shapes. 8. Pinch kuehs with tweezers. 9. Dot the kueh bangkit using a toothpick dipped into a little red colouring. 10.Place the kueh onto a baking tray. 11.Pre-heat oven to 180 degrees Celsius and put in the kueh bangkit for 10 minutes or till surface is

slightly brown. Remove and set aside to cool.

Pengat

10 pcs Pisang Raja (banana)1kg Yam1.5kg Tapioca500ml Santan150g Sugar½ teaspoon Salt500g Gula Melaka6 Pandan Leaves

Directions:1. Cut yam and tapioca into cubes and steam with pandan leaves till soft. 2. Cut banana into small pieces. 3. Melt the gula melaka with pandan leaves in ½ cup of water. 4. Add in santan, but do not bring to boil. 5. Add in the yam, tapioca, pisang raja and a pinch of salt. 6. Let it simmer for about 15 mins.

Kueh Lapis

680g Grated Coconut without skin 340g Rice Flour225g Glutinous Rice Flour¼ teaspoon Salt455g Coarse Sugar8 Pandan Leaves2-3 drops blue colouring2-3 drops red colouring2-3 drops of green colouring

Directions:1. Mix rice flour with glutinous rice flour. 2. Pour in thick santan and add sugar. 3. Stir the mix well. 4. Divide mixture into 4 portions. 5. Leave 1 portion as it is, white, and add the green, red and blue colourings respectively into the

remaining 3 portions. 6. Prepare steamer. 7. Pour in the white mixture, make sure it is evenly spread into a thin layer, and let it cook. 8. When the first layer is cooked, pour in a different colour mixture as the next layer and cook

again. 9. Repeat the process for as many layers as you like.

Ang Ku Kueh

115g Sweet Potato450ml Santan (Thick & Thin)455g Glutinous Rice Flour2 teaspoon Red Colouring Powder565g Mung Beans8 Pandan Leaves625g Coarse Sugar2 tablespoon Oil½ teaspoon SaltBanana Leaves

Directions:1. Peel the sweet potatoes and cut them into big cubes. 2. Boil them till they turn soft. 3. Remove and mash them while they are still hot. 4. Then add half of the glutinous rice flour to the sweet potatoes and mix well. 5. Bring the santan (thin) to a boil, then add the red colouring powder and the remaining glutinous

rice flour. Stir well. 6. When it becomes a red dough, add it into the sweet potato mixture. 7. Add sugar, oil and salt into the santan (thick). 8. Then slowly add the santan into the sweet potato mixture. 9. Mix thoroughly and knead the dough. 10.Boil the mung beans till soft, and mash it into paste. 11.Boil a bowl of water into a kwali, add pandan leaves and sugar till it becomes a syrup. 12.Add the mung beans paste and stir till it becomes dry. 13.Remove pandan leaves and let the mixture cool. 14.Oil you hands, then take a handful of dough and roll it into a ball. 15.Make a hole, fill it with the mung bean filling and close it. 16.Press the dough into the mould. 17.Fill it well and overturn it into a piece of banana leaf. 18.Steam the Ang Ku Kueh for about 10 – 15 minutes. 19.When cooked, remove and use a pandan leaf brush and brush them with a bit of oil.

Kueh Belanda

1.6kg Grated Coconut without skin8 Eggs605g Sugar605g Plain FlourOilPandan Leaves

Directions:1. Add a bit of water and salt to grated coconut, wrap it in a muslin cloth and squeeze it to get 1

bowl of thick santan. 2. Beat the eggs and mix in the sugar. 3. Add in the santan and flour alternately, while stirring the mixture. 4. Sit the batter in the fridge. 5. Prepare the charcoal stove. 6. Prepare a bowl of oil and tie some pandan leaves into an oil brush. 7. Heat up the charcoal and put the Kueh Belanda moulds on it to heat it up. 8. Grease the moulds. 9. Put about 1-2 tablespoons of batter onto the mould. 10.Squeeze mould closed and put onto grill to cook. Turn mould when one side is light brown. 11.Remove Kueh Belanda from mould and roll it quickly.

Kueh Bolu

170g Plain Flour½ teaspoon baking powder5 Eggs155g Castor Sugar

Directions:1. Beat the eggs. 2. Then add sugar and continue beating. 3. Add the baking powder to the plain flour and sift it. 4. Sift the flour again. 5. Add the flour to the eggs to make the Kueh Bolu batter. 6. Prepare charcoal stove. 7. Grease the mould with oil and then fill the mould with batter ¾ way. 8. Place the batter-filled mould over the fire. 9. Cover the mould, and put hot charcoal pieces on top.

Pineapple Tart

500g Plain Flour

250g Butter1 EggPinch of Salt1 teaspoon Baking Powder3 Pineapples1 packet Rock Sugar½ Cinnamon StickFine Sugar to taste

Directions:1. To make pineapple filling or jam, cut skin off the pineapples, then remove the “eyes”. 2. Remove the stem/center of the pineapple. 3. Slice the pineapple and chop them finely. 4. Put chopped into strainer and squeeze out juice (but not too dry). 5. Cook the pineapple with rock sugar and cinnamon stick in a pot. 6. Keep stirring the mixture till is almost dry. Be careful not to burn it. 7. Add fine sugar to taste and keep stiring till mixture turn golden brown. It may take a few hours. 8. Sift the plain flour and baking soda. 9. Make sure butter is at room temperature. 10.Add butter, a pinch of salt and beaten eggs into the flour mixture. 11.Rub it with fingertips till it crumbles. 12.Then knead it till it becomes a dough. 13.Cover dough with a damp cloth ti keep moist. 14.Place dough on a baking sheet and cover with another piece of baking sheet. 15.With a rolling pin, flatten dough to 1/8 inch or 6mm thickness. 16.Using tart cutter, cut out as many tart shapes possible. 17.Fill tart with pineapple filling/jam. 18.With thumb, flatten the sides of the tarts slightly. 19.Then use tweezers to pinch the tarts into flower shapes. 20.Flatten remaining dough into 1mm thinkness. 21.Using a roller-cutter, cut the dough into thin strips. 22.Lay the strips onto tarts as decorations. 23.Place tarts in the oven and bake it at 180 degrees Celcius, for approximately 20 minutes, till

they turn golden brown. And they’re done.

Kueh Bongkong

½ Rice Bowl of Glutinous Rice FlourWater1 Tbsp Plain Flour1 Tsp Green Bean Flour1 Tsp Salt2 Tbsp Sugar2 Rice Bowls of Santan1 Rice Bowl of chopped Gula Melaka1 Knot of Pandan LeafBanana LeavesToothpicks

Directions:In a mixing bowl, stir and mix the glutinous flour with some water bit by bit,until the flour and water become a nice fine, paste. Then add in the plain flour, green bean flour, salt, sugar, 1 rice bowl of santan, and continue mixing until it becomes a well mixed, paste called the wet rice flour mixture.

Next we cut the banana leaves into 2 different shapes. 1: we cut into rectangular pieces about 30cm by 20cm. 2: and then a thin rectangular strip about 35cm by 8cm.

Next we heat up 1 rice bowl of santan with the pandan leaf, then remove from heat and pour it into the wet rice flour mixture. Stir until the paste becomes a thick sticky, glue-like paste.

Take about 1 tbsp of the sticky glue, and place it onto the large rectangle banana leaf, then add some chopped gula melaka on top and cover it with another spoon of sticky glue. Fold the banana leaf, together with the thinner strip for support, secure the package with a toothpick, cut off the excess leaf that sticks out, and steam for about 15 minutes.

Kueh Salat

½ cup pandan juice10 eggs1 rice bowl sugar2½ rice bowls santan2 cups Glutinous Rice

DirectionsTake 10 eggs and stir them into a mixing bowl. Do not beat the eggs, just stir gently. Then pour the sugar, 2 rice bowls of santan and pandan juice into the eggs and using your hands, mix all the ingredients together until the sugar is dissolved. Then strain the mixture. Next, steam the glutinous rice in a steaming tray with ½ a bowl of santan for about 15 minutes. When the rice is cooked, flatten the surface using the back of a spoon. Next, place the mixing bowl into a large pot of boiling water and double boil the mixture. Keep stirring until the mixture thickens, then pour the mixture over the steamed glutinous rice. Steam until the egg mixture is fully cooked. To check if it is cooked, stick a knife into the egg mixture and if it does not stick to the knife, it is done.

Pulut Hitam

2 rice bowls Pulut Hitam, washed and soaked overnight

1 knot Pandan Leaf3 rice bowls Water1 rice bowl Santan1 tube Gula Melaka, choppedhalf rice bowl Sugar

Directions:Cook the pulut as one would with rice, with about 3 rice bowls of water. Salt is optional. when the rice is soft,and almost cooked, add the gula melaka and half a rice bowl of normal sugar and pandan leaves knotted together. Cook for another 20 minutes, keep stirring. Serve with the chilled santan.

Kueh Pisang

1 packet Green Bean Flour (Tepoeng Hoenkwe Flour)1 rice bowl Sugar2 rice bowls thick Santan3 rice bowls Water5-10 Pisang RajahBanana Leaves

DirectionsPeel and slice the pisang rajah into small pieces. Next, in a pot put 1 packet of green bean flour, 1 rice bowl of sugar, 2 rice bowls of thick santan and 3 rice bowls of water. Bring to a boil and continue stirring until the sugar is dissolved and the mixture becomes a thick, sticky, glue-like paste. Then add in the banana slices and mix well. Take 1 tbsp of the banana paste and wrap immediately in a rectangular piece of banana leaf. Repeat until all the paste has been wrapped. Chill then serve.

Nonya Cheng Tnghalf packet Dried Mata Kuching1 handful Lotus Seeds1 block Rock Sugarquarter pot of Water

2 Pandan Leaves

Tau Hway Chwee

1 rice bowl Soya Beans, soaked overnighthalf rice bowl Sugar1 knot Pandan Leaf1 rice bowl Water

Directions1 rice bowl of soya beans soaked overnight. Remove the husks. Mash it up well with a bit of water to form a smooth paste. Add the paste to pot. Add 1 rice bowl of water, mix well and let it boil for 5 minutes. Strain.Bring it back to boil with half rice bowl of sugar and the pandan leaf. Stirring occasionallyWhen sugar has melted, it is done.

Agar Agar Talam

1 packet agar agar sheets6 knots pandan leaves2 rice bowls sugar

1 rice bowl santan2 drops green food colouringwater

DirectionsCut the agar agar strips into smaller pieces and soak into cold water for a few minutes. Next boil the agar agar strips in a pot of water with 6 knots of pandan leaves. Then add in 2 rice bowls of sugar and stir until the agar agar and sugar have dissolved. Once it is all dissolved, take a baking tin and pour half the mixture into it. Add in the green food colouring, stir, then let it cool and set for awhile. With the other half of the agar agar mixture, add in the santatn, a pinch of salt, and let it come to a boil. Then we remove and let it cool. When the first half of the agar agar mixture has set (the green one), pour in the other half of the agar agar mixture (the one with santan), chill it, and serve.

Kueh Bengka Ubi Kayu

1 kilo tapioca, grated and squeezedhalf rice bowl grated coconut3 eggs1 block butterSantan from 1 coconut1 rice bowl sugarSalt

DirectionsFirstly, strain the grated tapioca. Next, put the grated and strained tapioca into a mixing bowl and add in ½ a bowl of grated coconut, 3 eggs, 1 block of butter, santan from 1 coconut, 1 rice bowl sugar, a pinch of salt and mix well, using your hands

Next, take a baking tray, grease the sides and line the base with some baking sheet. Pour the tapioca mixture into the baking tray and flatten the surface using a spoon, making sure it fills the tray evenly. Then with a fork, make straight line patterns across the entire surface of the tapioca mixture.

Bake in oven at about 200deg. C until the top begins to brown. Lower heat to about 140deg and cook for about 1 hour until a knife poked throug comes out clean.

Kueh Wajek

2 rice bowl of glutinous rice, soaked overnight.santan from 2 coconuts2 tubes of gula melakabanana leavespandan leaves

DirectionsSteam rice over banana leaves. Poke steam holes over. when the rice is tender, add santan and chopped gula melaka. Keep stirring over low heat until it becomes too sticky to stir anymore. Spread it on a tray and let it cool. It will harden - cut into square shapes. Serve.

Pulut Panggang

2 rice bowls glutinous rice, soaked overnight2 pandan leaveshalf rice bowl santan1 rice bowl shallots1 stick lemongrass, sliced finely

1 rice bowl hae bee, pounded finely1 whole grated coconut, without skin4 tbsps sugar1 tbsp ketumbar, pounded finelypeppersaltBanana leaves

Directions2 rice bowls of pulut, soaked overnightSteam the rice with pandan leaves and half rice bowl of santan until rice is cooked. leave one side to cool.Next, pound one bowl of shallots, 1 lemongrass finely sliced. Then pound 1 bowl of hae bee until fine. Dry fry the coconut until fragrant and brown, but not burnt. Remove and put aside. In the kuali add some cooking oil and when hot, fry the pounded shallots and lemongrass till fragrant. Add the pounded haebee, mix well, then add 4 spoonsremove. Fry the rempah until naik minyak. Add the sugar, a bit of pepper, salt and the ketumbar, and mix well and fry until naik minyak. Now we put back the coconut and mix it well then off the flame and cool.Roll rice and put in filling and wrap up in banana leaves and grill 20 minutes on either side.

Kueh Lompang

1 rice bowl rice flour1 tbsp tapioca flourthree quarter rice bowl rough sugar2 rice bowls Water2 knots pandan leaf 2 drops red food colouring2 drops green food colouring2 drops blue food colouring2 drops orange food colouring1 whole coconut, grated DirectionsTake the rice flour and a spoon of tapioca flour. Mix with a bit of water. Stir. well. Boil 3/4 bowl of rough sugar in one and half bowl of water. Add 2 pandan leaves, boil until sugar dissolves. Pour this hot syrup into the flour mixture. Mix well. Divide this mixture into 4 portions giving each portion a different colour. Pour one portion into a teapot.Prepare a steamer. Put tea cups on top of the steaming tray. Pour the teapot of mixture into the teacup. Steam for 5 minutes over constant heat. Remove the lid and wipe off the condensed liquid from the top of the lid. Shut the lid and steam another 5 minutes. Cool. Repeat for the other coloured portions. To serve, roll in grated coconut.

Kueh Lopis

1 large soup bowl of glutinous rice2 tbsps alkaline water2 tubes gula melaka1 rice bowl water1 knot pandan leaf1 whole coconut, skinned and grated

Directions:Soak the glutinous rice for at least 4 hours with some water and 2 tablespoons of alkaline water. Wash and drain and set aside for a few minutes.

Cut two rectangular clothes 12x8 inches. running stitch on the length. On one end tie up. Fill up with rice. Tie up the other end - make sure it is tight.

Boil the bag of rice in water - make sure the bag doesn’t touch bottom of pot... put it on steaming tray. Make sure water is always one hand above the the top of the bag. Boil for about 3 hours. Remove, then hang to dry, leaving it overnight.

For the syrup, boil 2 tubes of gula melaka in 1 rice bowl of water and 1 knot of pandan leaf. Set aside.

Next, mix some salt in the grated coconut. Set aside.

When ready to eat, cut open the bag and cut the kueh lopis into 1 inch pieces. Roll the kueh lopis in the grated coconut, then pour some syrup over it. Serve.

Kueh Dadar

1 whole coconut, skinned and grated2 tubes gula melaka, chopped1 rice bowl thick coconut milk1 rice bowl diluted coconut milk8 pandan leaves, pounded and juiced6 knots pandan leaves2 tbsps cooking oil4 eggs, lightly beatenone quarter bowl plain flour3 tbsp sago floursalt

Directions:In a large mixing bowl, mix the 2 bowls of coconut milk together, with the juice from 8 pandan leaves, a pinch of salt, the cooking oil, the eggs lightly beaten, plain flour and 1 tbsp of sago flour. Mix until smooth, then strain the mixture. Set aside.

Next, we make the filling. Boil the chopped gula melaka with a bit of water and 6 knots of pandan leaves. Let it dissolve. Add the coconut and stir until amost dry. Mix 2 spoons of sago flour to a bit of water until it becomes a runny paste. mix this into the gula melaka/coconut and cook over low heat until moist and dry. let it cool.

Next, heat up a flat non-stick pan. When the pan is hot, take the batter that was made earlier and pour a ladle full of it into the pan, making a nice thin pancake. When one side is nicely cooked, flip the pancake onto the other side and cook some more. Then remove the pancake and repeat until the batter is all cooked.

In the centre of each pancake, put about 2 tbsps of the coconut filling, fold in the sides of the pancake, then roll up the rest of the kueh dadar. Serve.

Kueh Lapis Batavia

12 egg yolks6 egg whites2 sticks of unsalted butter1 rice bowl of sugar1 rice bowl of rice flour28g Cinnamon powder15g Clove powder7g Star Anise Powder15g Cardomom powder4 tbsp Brandy

Directions:First, cream the butter until light and fluffy. Set aside.Next, beat 12 egg yolks with 1 bowl of sugar until sugar is dissolved. Set aside. Then beat the 6 egg whites until stiff and dry. Then chill the egg white mixture in the fridge for later.Meanwhile, take the creamed butter and mix it with the egg yolk mixture by folding together slowly. In a separate bowl, mix the rice flour together with all the spiced flour. Sift it, then mix and fold it into the butter/egg yolk mixture. Next, take the egg white mixture out of the fridge and fold it into the mixture together with the brandy.When the mixture is done, take a baking tin and grease the bottom and sides of the tin well. Pour about one scoop of mixture into the tin and spread it around into a thin, even layer, approx half cm thick.Grill the layer at moderate heat until it is cooked and the top is a nice golden brown. Remove from oven and prick the top of the layer so as to remove any access air. Then pour the second layer on top and grill again. Repeat steps until all the layers have been cooked. Then Bake the entire cake at 150 degrees celsius for about 15 mins. Remove from oven, let it cool, slice into thin pieces and serve.

Kueh Kodok

150g flour1 tsp baking powderpinch of salt6 ripe bananas3 tbsp sugar

DirectionsSieve flour with baking powder and saltPeel bananas and mash with sugar. stir in flour mixture. blend well. heat oil. drop batter by tablespoon and deep fry until golden(use less flour if necessary)

Jemput Jemput150 g flour (gasak)100 g santan 2 eggs100 g sugarpinch of salt50 g grated coconut6 bananas

DirectionsBeat eggs and sugar to thick batter. Add pinch of salt. Slowly stir in flour. Add the santan, grated coconut and mashed banans. Mix lightly. Heat oil. Drop batter by spoonfuls and fry till golden brown.

Abok Abok Sago

115g Sago170g grated gula melaka2 tbsp coarse sugarpinch of salt1 soup bowl grated coconut, whitefood colour4 pandan leaves, tied into a knot

DirectionsWash and soak sago in cold water for 15 minutes. Drain.Mix grated gula melaka with the sugar. Sprinkle salt over grated coconut, mix evenly and then mix with gula melaka and sagoTake 1/3 of sago mixture and mix with food colourWash and scald 10 banana leaves. fill with white sago mixture and put a small layer of blue sago mixture. Fold over and steam for 10 minutes.

Pulut Tai Tai

bunga terlang colouring - handful of flower , washed and pounded and mixed with a spoon of water. squeeze out the colour. set aside

700g glutinous rice, washed and soaked at least 4 hours2 pandan leaves200ml no. 2 santan400ml santansalt and 1 banana leaf

DirectionsMix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes. Use a steaming basket (loyang) and cloth and put in the rice and pandan leaves. Steam over boiling water for 10 minutes. Add the rest of the no. 2 milk, stir through and steam for another 10 minutes. Remove, stir in santan, a bit of salt. take one quarter of rice and mix with blue colour. mix with the rest of the white pulut and steam for 10 minutes. line a shallow pan with banana leaf. grease with a bit of oil, then spoon the rice, press down. cover with banana leaf and weight it down...leave to cool and cut into squares....serve with kaya.

Bubor Cha Cha

Tapioca Flour Jelly100 g tapioca flour1 tbsp air abu120 ml boiling watervarious food colour : red, green, blue, yellow (optional)

Directions for tapioca flourPut flour in mixing bowl, add in air abu and slowly add hot water until it becomes a dough. Divide into four parts and add food colour to each part. Roll it out and cut into desired shape. Bring a pot of water to boil and drop in the cut shapes. Boil until the dough is translucent and shapes have risen to the surface of the water. Remove and plunge into cold water and leave aside until needed.

2 medium sized sweet potatoes (agak)1 large yam1 coconut, grated and squeezed for santan, then add 2 rice bowls of water and a bit of salt to squeeze for no. 2 santan6 pandan leaves1 rice bowl normal sugar

DirectionsPeel and cut sweet potatoes and yam into cubes. Steam each separately until cooked. Set asideBoil 1 rice bowl of water with the pandan leaves knotted and 1 rice bowl of sugar for 10 minutes until syrupy. Mix this with no. 2 santan and boil over low heat. Stir all the time. Add in no. 1 santan and a pinch of salt. Stir well. Remove from heat. To serve, place a spoon of yam, a spoon of sweet potatoes, and spoon of tapioca flour jelly in a small bowl. Top with coconut milk. Serve hot or cold.

Bubor Terigu

300 g biji terigu (without husks)1/2 rice bowl course sugar1 rice bowl chopped gula melaka6 pandan leaves1 1/2 coconut, squeezed for santan and then add 1 rice bowl of water to squeeze for no. 2 santan

DirectionsSoak biji terigu for 10 minutes. Bring to boil in 1.5litres of water until it is tender and swelling. Reduce heat. In the meantime, boil sugars and pandan leaves in 1 and a half rice bowl of water until thick and syrupy. When the biji terigu is cooked, add the syrup, mix santan with 2 soup spoons of tapioca flour and add this into the bubor. Stir for a few minutes until it begins to boil. Remove and serve with a bit of no. 1 santan on top.

Bubor Terigu (Lek Tau T'ng)1 whole coconut, grated for no. 1 santan. Add 2 rice bowls of water and squeeze for no. 2 santan1/2 handful sago 1/2 kg green beans1 rice bowl rough sugar1 rice bowl chopped gula melaka6 pandan leaves

fresh durian meat (optional)

DirectionsBoil green beans in a pot of cold water making sure there water level reaches at least 1 finger length from surface of green beans. When water boils, reduce heat and continue to boil until beans are soft. If water runs out, add more.Put in sago and keep cooking until the sago is transparent. Add no. 2 santan, sugars and pandan leaves knotted up and a pinch of salt. Keep cooking until it starts to boil. Turn off heat and add no 1 santan for a few minutes. Serve. An option is to top it with fresh durian meat.

Bubor Kachang Hijau

200 g mung beans (kachang hijau)1 litre water2 rice bowls of chopped gula melaka1 rice bowl of coarse sugar1/2 rice bowl of biji sago2 pandan leavesthick santan from 1 coconutpinch of saltdurian pulp (optional)

DirectionsWash the green beans and set aside. Bring the water to boil add sugar and pandan leaves, and let it boil. Then add kachang and cook until it is tender. Add in the sago and keep stirring until the sago is transparent. Lower the heat. Add in the no. 1 santan, give it a good stir and turn off heat.

Kachang Hijau Semifreddo

200 g mung beans (kachang hijau)1 litre water2 rice bowls of chopped gula melaka1 rice bowl of coarse sugar2 pandan leavesthick santan from 1/2 coconutpinch of saltdurian pulp (optional)5 egg yolks300 g castor sugar500 g fresh cream (45% fat)5 tbsp santan

DirectionsWash the green beans and set aside. Bring the water to boil add sugar and pandan leaves, and let it boil. Use a little less liquid or let it boil until nearly dry. Then add in the santan and stir it around and let it soak up the mixture. In the meantime, whip the egg yolk and sugar in a metal bowl that has been placed over boiling water. Ensure that the bowl does not touch the water. Whip until creamy. Remove from heat and keep whipping until the mixture is cool.Clean the mixer and then whip the cream until soft peaks form.Mix the kachang mixture to the egg mixture. Slowly fold in the cream. Put this into a lined loaf tin. Use cling wrap to line the tin. Chill this in the freezer for at least 2 hours.NB: If you need a softer semifreddo, forget the santan and just add coconut essence to the egg mixture while whipping it. Use the egg white and whip to soft peak then fold in once you've mixed in the rest of the ingredients.

Sugee Cake

250g semolina13 eggs: use all of the yolks and keep only 5 egg whites300g sugar250g butter50g flourpinch of baking powder100g ground almondsvanilla essence1 tablespoon brandy8-10tablespoons milk

DirectionsCream the butter and 3/4 of the sugar until light. Slowly add in the milk. Add the semolina. Stir well and let it stand for 1 hour for the semolina to absorb the liquid. In the meantime, beat the egg yolks with the remaining sugar until light. Beat the egg whites. Sift the flour with the baking powder. To combine, mix the egg yolk mixture to the batter. Then slowly add in the ground almonds. And then little by little, add in the flour. Mix in the brandy and the vanilla essence. Finally fold in the egg whites. Put in a well greased tin and bake for 1 hour at 180deg.

Ubi Kayu & Jagong

1 kg tapioca - peel300g grated coconut, skinless300g jagong kernels,cooked300g grated gula melaka

DirectionsPeel the ubi and steam for 15 minutes. Remove the central stem and cut into cubes. Mix in the rest of the ingredients - serve warm or cold.

Pulut Durian

300g glutinous rice, washed and soaked at least 4 hours2 pandan leaves1 rice bowl no. 2 santan1/2 rice bowl of no. 1 santansalt

Directions for riceMix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes.

Use a steaming basket and put in the rice and pandan leaves. Steam over boiling water for 10 minutes. Add the rest of the no. 2 milk, stir through and steam for another 10 minutes. Remove, stir in no. 1 santan, a bit of salt and steam for 10 minutes or longer until rice is cooked.

Durian1 rice bowl of durian flesh1/2 coconut, grated and then mix with some salt and 2 rice bowls of water to squeeze for no.2 santan2 pandan leavessalt1 rice bowl of gula melaka chopped - more if necessary

Directions for durianPut durian, no. 2 santan, pandan leaves, salt and gula melaka into a small pot and cook over low fire until the sauce begins to boil. Simmer and taste. Add more gula if necessary. Serve this over the pulut.

Cheo Hua (Stone Flower Jelly)

1.7 litres water1 rice bowl sugar200g rock sugar5 spoons raw cane sugar50g agar agar stripsbit of rose essence

DirectionsBoil all the ingredients in a pot. Lower heat and let it simmer until it starts to foam. Lift off the scum but let it continue to simmer for about 3 hours until the mixture is thick. To test if it is done: pour a bit of the jelly on a small dish. If it hardens very quickly, it is done. Add rose essence and turn off the heat.Pour jelly into moulds and leave it in the sun for 2 or 3 days. This gives a bouncy texture - the jelly might crystallise but this is good.

Kueh Bengka Ambon

1 packet of yeasta teaspoon of sugarand 1/2 drinking glass of warm waterdissolve the sugar in the water, then stir in the yeast...let it stand for a few minutes as it begins to foam and rise

6 pandan leaves1 rice bowl of sugar1/2 rice bowl of sago flour6 eggs lightly beaten1 whole coconut squeezed for pure santan

DirectionsIn a small pot slowly cook the santan with the pandan leaves and sugar until the sugar is dissolved. Remove from heat. In a mixing bowl, put sago flour and mix it with the eggs and a bit of salt to form a smooth batter. Slowly pour in the santan till the mixture is well combined. The batter should be quite thick in consistency. Now add in the yeast and mix until well blended. Cover the bowl and set aside for a few hours to rise. To bake, nicely grease the kueh bolu moulds over a charcoal fire. Brush the moulds with some oil (preferably coconut oil) fill three quarters of the mould and cook over moderate heat until the cake bubbles through. Remove and cool.

Agar Agar Gula Melaka

1 rice bowl of agar agar that has been soaked in cold water -packed loosely if you want a soft agar agar, pack tightly it you like it crunchier1/2 rice bowl of gula melaka1 rice bowl water2 daun pandansantan from 1 coconut milk

DirectionsBoil the gula melaka in 1 rice bowl of water with the daun pandan and a bit of salt. Keep stirring until it is melted. Leave aside. Strain to make sure that this syrup is ultra smoothBoil agar agar in 1 and a half rice bowl of water until it is dissolved. Add the gula melaka and mix it well and slowly bring it to a boil. Mix in the santan and slow stir until the mixture begins to boil. Immediately remove from the heat. Sieve this agar agar into a baking dish and let it cool before putting into the fridge. As it cools, the coconut layer will rise to the top, leaving a nice gula melaka agar agar at the bottom.