mag
Tapai wrapped in rubber tree leaves


The fermented glutinous rice





The yeast for making tapai

The fermented glutinous rice is the favourite of the oldies. I found out that many youngsters nowadays do not like the taste and smell of this delicacy. Actually it is a delicious cake. It tastes sweet and have a slightly alcohol smell. It is also very juicy once it is done. Maybe it is the alcohol smell that makes these youngsters shun away.

There are many superstitious belief when making this cake. I was told by my late mother that our body and thoughts must be clean before making this fermented glutinous rice. Some of things that you must follow is that you must say good things so that this cake will turn out good.

Ingredients:

1/2 kilo glutinous rice
1/2 biscuit yeast
20 pieces banana leaves (20 cm x 10 cm)
or rubber tree leaves

Method:

1. Cook the glutinous rice in a rice cooker just like cooking plain rice.

2. When the rice is cooked, cool it completely in a container.

3. Pound the yeast till very fine. Sift it on top of the cooked rice. Spread it evenly on top of the rice.

4. Turn the rice on the other side and sift the remainder yeast on top of the cooked rice.

5. Put the rice in an air tight container and then wrap it with a towel. Put in a dark place and let it ferment for 2 days. After 2 days the rice is ready to be wrapped in banana leaves. Keep in the refrigerator.


Note: The fermented glutinous rice is best eaten when it is cold. Some people like to eat it together with ice- cream. If you do not have banana leaves you can also put it in a plastic container. I have also seen people use rubber tree leaves.


After 2 days you can see that the rice is whiter and juicy. A lot of the juice can be seen in the container. Sift out the juice before wrapping in banana leaves. The juice can be poured in a bottle and consume when needed.
















mag







Aloe vera is a plant which is used to treat various skin conditions. It can also stimulates bowel movement and constipation. To make aloe vera enzyme, add apples and kiwi fruits for added flavour and nutrition.




Ingredients:
The aloe vera flesh




300 g aloe vera

3 kiwi fruits

3 green apples

2 lemon

1 cup honey

1/2 cup oligo sugar or 150 g brown sugar


Method:

1. Wash all the fruits and lets it dry completely. This is to ensure that no fungus will breed on the fruits.

2. Remove skins from all the fruits and cut into pieces.

3. Divide the ingredients into three portions.
4. Arrange the ingredients in a glass bottle in sequence: aloe vera, green apples, kiwi fruits, lemon and oligo sugar or brown sugar followed by honey. Repeat the process with the other portions.
5. Cover the bottle with a piece of plastic cling wrap. Put the bottle lid on top of it.
6. Keep turning the bottle everyday so that all the ingredients are all mixed.
7. Let it stand in a cool dry place for at least 2 week.
8. To serve, mix 2 tbsp of enzyme with a cup of water.



Note: We cover the bottle with cling wrap to prevent fruit fly from contaminating the fruit. Once the enzymes are ready, take away the cling wrap. Cover the bottle with the lid.
You can use ordinary brown sugar or the block brown sugar where you can buy from Chinese medicine shop. Oligo sugar is preferred because it is a friendly booster bacteria. This sugar can be bought in any organic shop. It is not too sweet and so it is recommended for diabetics.

mag

Herbal Tea Egg is a traditional dish. It is known for its nutritious and health tonic properties.

Ingredients:

1 tsp white pepper

3 star anise

1 cinnamon

1 tsp aniseed

1 tbsp Chinese tea

1 tsp 5 spice

1 tbsp thick soy sauce

1 tbsp light soy sauce

1 tsp salt


Method:
1. Boil 2 litres of water to 1 tbsp of Chinese tea. Let it simmer for 20 minutes. Strain the tea leaves and put aside.
2. Boil eggs until cooked. Set aside to cool. Remove the shells.
3. Pour the prepared Chinese tea in a slow cooker or pot and boil with all the other ingredients.
4. When the tea boils, reduce the heat to low and let it simmer for an hour.
5. Serve it hot together with some of the tea in a bowl.

Note: Nowadays you can get herbal tea eggs spices in conveniently packed, simple to prepare sachets from Chinese medicine shops.




mag
Steam boat is best eaten during cold weather. It keeps your body warm. Many types of seafood, mushrooms, meat and fishballs are used. You can just put in anything in the soup and enjoy whatever food you like. It is cooked over a pot of seasoned boiling water. Those who like it hot, can dip the cooked item in chilli sauce.


steambot

Ingredients:

1 chicken bone
100 g mushrooms
100 g noodles
4 eggs
100 g fishballs
100 g cabbage
4 pieces beancurd
200g prawns
2tsp salt
1 tsp pepper


Method:

1. Prepare the stock: Boil chicken bone till cooked. Strain the stock and put in a pot or steam boat pot. Season with some salt and pepper.

2. Put the pot in the centre of the table.

3. Shell the prawns head and season with salt and pepper. Clean all the ingredients and put aside. Cut or slice the ingredients.

4. Once the stock boils, put in whatever things you want to eat.



Note: You can also use rice cooker to cook steam boat.
mag

Ginger is used in Chinese medicine. It helps to get rid of flatulence in the body. It can improve blood circulation, lessen stomach cramp and reduce pain in joints.
Lemon is good for sore throat and phlegm.

Ingredients:
300 g ginger

2 lemon

250 ml honey

150 ml oligo sugar

Method:
1. Wash and dry ginger and lemon. When dry, slice ginger and lemon thinly.
2. Divide the ginger and lemon into 3 portions.
3. Arrange them neatly in a glass bottle. Pour some honey and sugar after each portion.
4 .Cover the bottle with a piece of cling wrap. Put the lid on top of the bottle.
5. Keep in a cool dry place. Shake the bottle everyday so that they are well mixed.
6. After 2 weeks it is ready to be consumed. Take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme can be taken everyday. You can take it in the morning and at night after food.
To get a thick enzyme, blend the fruits once it is ready to be consumed. It is more nutritious and taste better.





mag



Bitter gourd is a good source of vitamins and minerals. It is good for diabetes and lowering of blood sugar in the body. It is also good for treating blood disorders like boils and skin problems.Bitter gourd also helps to improve energy and stamina. It can also improve eye sight.

Wolf berry seeds are also good for the eyesight. It improves ones energy when taken regularly. It is good for treating fatigue, weakness, anaemia and premature greying of hair.

Concentrated Brown Rice Vinegar is rich in vitamins A, D, E and K. It is very helpful in improving many skin conditions such as black spots, eczema and acne.
It is used for chronic fatigue, headache, high blood pressure, dizziness, sore throat, obesity, and a host of other ailments.

Ingredients:



300 g bitter gourd

50 g wolf berry seeds

250 ml honey

500 ml brown rice vinegar

150 ml oligo sugar

Method:
1. Wash and dry bitter gourd. When dry, slice bitter gourd thinly.

2. Divide bitter gourd and wolf berry seeds into 3 portions. Arrange bitter gourd with wolf berry seeds alternately in a glass bottle.

3.In between each portion, pour some honey and oligo sugar.

4.When all the portions have been arranged, pour the brown rice vinegar.

5. Cover the bottle with a piece of cling wrap. Put the bottle lid on top.

6. Put in a cool dry place and shake the bottle everyday. Lift the cling wrap a little to let off the carbon dioxide gas during fermentation.

7. Leave the enzyme for at least 2 weeks. If you want the enzyme to be better leave it to ferment for another 2-3 months. Once it is ready, strain the enzyme and put in a bottle. Store in the refrigerator.

8. To serve, take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme is best taken with cold water. Use brown rice vinegar for added health value.











mag

The enzyme vinegar during fermentation

The enzyme after 2 weeks

Lemon, lime and orange together would strengthen your immune system. If you have flu or running nose, try drinking these fruit juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties. Lemon, orange and lime acts as a blood purifier and improves the body’s ability to get rid of toxins. They are excellent in fighting disease that's related to infection.


This enzyme is good for the throat. If you always have a lot of phlegm and your throat always irritate you, try this enzyme.


Ingredients:



2 big oranges


2 lemon


15 lime


15 tbsp oligo sugar


250 ml honey


500 ml brown rice vinegar

Method:
1. Wash and dry all the fruits. Slice lemon and oranges thinly into 9 pieces Cut lime into halves.


2. Divide into 3 portions and arrange the ingredients in a glass jar or bottle.


3. Repeat the process until all the ingredients are used up.


4. Cover the bottle with a piece of cloth or cling wrap.


5. Place the lid on top.


6. Keep rotating the bottle everyday so that they are well mixed.


7. Keep in a cool dry place for 2 weeks.


8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.


9. To serve, add 2 tbsp of the enzyme with a cup of water.



Note: This enzyme is good for the throat. If you always have a lot of phlegm and your throat always irritate you, try this enzyme.

Squeeze out the juice of the enzyme in a strainer or fruit juicer before serving. Keep in the refrigerator once the enzyme is ready.


The enzyme vinegar can be fermented for 2-3 months if you want it to be better.

mag


Tomatoes contain vitamins and minerals. It prevents many types of cancers. These include colon, prostate and also breast cancers. The mineral found inside tomatoes can help to ward off these cancers.
Vitamins C and A are also present in tomatoes. Vitamin C can protect us from viruses and other illnesses we don't want. Vitamin A on the other hand plays a role in helping to improve our eyesight, as well as helping to strengthen our immunity from cold and flu. One cup of a natural tomato provides you with over 50 percent of vitamin C .


Tomato contains Potassium. It is a mineral that our body needs in order to live. This mineral also strengthens our body's muscles. Our risk of hypertension is also lessened when eating food rich in potassium.


Tomatoes contains chromium too. Chromium is a mineral which helps to lower our blood sugar levels as well as certain types of migraine .

Lemon is another fruit that would strengthen your immune system. If you have flu or cold, try drink lemon juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties.
Lemon acts as a blood purifier and improves the body’s ability to get rid of toxins. Lemon fruit is excellent in fighting disease that's related to infection



Ingredients:



300 g tomatoes


1 lemon


250 ml honey


100 g oligo sugar



Method:

1. Wash and dry all the fruits. Slice lemon thinly into about 9 pieces.
2. Divide into 3 portions and arrange the ingredients in a glass bottle.
3. Repeat the process until all the ingredients are used up.
4. Cover the bottle with a piece of cloth or cling wrap.
5. Place the lid on top.
6. Keep rotating the bottle everyday so that they are well mixed.
7. Keep in a cool dry place for 2 weeks.
8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.
9. To serve, add 2 tbsp of the enzyme with a cup of water.


Note: The fruits can be put in a fruit juicer to extract more juice. It can be mixed with the enzyme.

After extracting the fruit juice, the leftovers from the fruit can be put in your garden as fertilizer.

I was told that your plants would be healthier.

mag
Sambal belacan is one of the famous Malaysian condiments. It is usually eaten with white rice together with other dishes. It makes the food nicer (or should i say spicier) and more appetizing. Also, the use of sambal belacan does not stops here. You can also use as one of the ingredients for your cooking to replace plain chillies. It will add more taste and flavour to the dish.



Photobucket
Traditional Sambal Belacan


Now, let's learn how to make sambal belacan the traditional way from scratch. Firstly, you'll need to have a stone mortar (like the one in the picture below). If you don't have one, don't fret, you can alternatively use food processor or a blender. It will do the task just as well. But then again, some old folks would tell you that using stone mortar will make all the difference. The taste and texture of the sambal belacan using stone mortar is far superior compared to the any electrical device. So if you've got the time, go find yourself a stone mortar:P



Photobucket
Things you'll need to prepare


Sambal Belacan Recipe

Ingredients:
  • 8 fresh chillies
  • 1 inch cube shrimp paste (belacan)
  • 1 tsp salt
  • 2 fresh kalamansi lime (limau kasturi)

Method:

1. Fry belacan in a kuali with a little oil.

2. Put fried belacan in a stone mortar and pound it together with salt and chillies.

3. Pound till all the seeds are fine. Optional, you can remove the seeds before pounding. Pound till the chillies are fine.

4. Squeeze 2 fresh kalamansi lime juice to the sambal belacan paste.

5. It is ready to be serve and eaten :D





Photobucket
Yummy, sambal belacan :)





Preparation time: 10 mins

Tips:
a) To prevent the chillies from splashing all over the place during pounding, put a piece of plastic on top of the stone mortar or use your hand to cover the top opening of the mortar.
b)For storage, put the sambal belacan paste in a clean container in the refridgerator. It can last about a week.
mag




To do this enzyme, you need a special yeast. Ask around from those who make enzyme, maybe they have this special yeast. It is like jelly, soft and spongy.
The fermentation of this tea takes 12–14 days. After fermentation, new batches can be easily made from the existing culture. According to my friend this enzyme is very good for cough and sore throat. When I had sore throat, I took that in the morning or after my meal … hey … it works! My friend also told me that if you have diarrhoea, take 4 tablespoons of the Chinese tea enzymes 3 times a day. It helps to lessen your diarrhoea. Gradually your diarrhoea will improve. Give it a try or you will never know the result.

Ingredients:
25 gram sample: 2000 Long Yuan Hao - Yi Wu Mountain Raw Pu-erh teaHealth Best Sugar Brown, 15-Ounce Units (Pack of 6)

3 - 4 tbsp Chinese tea (pu'er)

100 g brown sugar/ cane sugar

3 liter water

1 small piece of the special yeast

Method:

1. Boil water with Chinese tea for 20 minutes. Let it cool down.
2. Strain the Chinese tea leaves and add cane sugar in a glass bottle. Put in the special yeast.
3. Let it ferment for about 21 days.
4. Every 1 - 2 days shake the bottle so that everything is well mixed.
5. After 21 days, strain the pu'er tea enzyme and keep in the refrigerator.
6. Take about 4 tbsp of the enzyme everyday or when needed.

Note: Store the fermented yeast in the refrigerator with some of the Chinese tea enzyme. It can be used again when needed. You do not have to use the whole piece of yeast. Just cut a quarter of the yeast and add to the new tea if you are doing another Chinese tea enzyme..
During fermentation the yeast will grow bigger. If it doesn't grow it means that that yeast are dead and have to be replaced with a new one. Usually if you take care of the yeast it will not die easily.
mag



Apple is an ideal fruit for the dieter, trying to shed those excess pounds. It fills you up, makes you feel less hungry, and it provides you all the nutrients for health and beauty.


Kiwi fruit contains vitamin C and also a great source of fiber. Kiwi contains enzymes similar to fresh pineapple.
It's one of the most popular fruits today. Kiwi fruit is high in anti oxidant, vitamin C and a good source of fiber, vitamin E and potassium. It is fat free, sodium free and cholesterol free.
Apples and kiwi fruits are used to tenderise meat. It contains a lot of enzymes.

Lemons too have a lot of uses:

For sore throat, dilute lemon juice with water and gargle frequently. Dilute one-half lemon juice with one-half water. It is even better to use concentrated lemon juice. The apple, kiwi and lemon enzymes would be a better choice for all ailments.

Ingredients:
4 green apples
250 ml honey
2 kiwi fruits
2 lemons
3 pieces block brown sugar


Method:

1. Rinse all the fruits and let it dry. Skinned the fruits and slice thinly.

2. Divide the ingredients into three portions.

3. Arrange the ingredients in a glass bottle in sequence: green apples, kiwi fruits, lemon and brown sugar followed by honey. Repeat the process with the other portions.

4. Cover the bottle with a piece of plastic cling wrap. Put the bottle lid on top of it.

5. Keep turning the bottle everyday so that all the ingredients are all mixed.

6. Let it stand in a cool dry place for at least 2 week.

7. To serve, mix 2 tbsp of enzyme with a cup of water.

Note: We cover the bottle with cling wrap to prevent fruit fly from contaminating the fruit. Once the enzymes are ready, take away the cling wrap. Cover the bottle with the lid.

You can use ordinary brown sugar or the block brown sugar where you can buy from Chinese medicine shop. Oligo sugar is preferred because it is a friendly booster bacteria. This sugar can in bought in any organic shop. It is not too sweet and so it is recommended for diabetics.
















mag




Lime is used to get rid of phlegm and prevent the respiratory tract from infection such as flu and asthma. It also improves the heart function.


Grapes are a powerful antioxidant. Grapes act as a diuretic (reduce water retention). Interestingly, grape seeds are also of nutritional benefit. They act as antioxidants. Grapes has the magical power to fight diseases.


Fresh grapes are believed to prevent diseases such as cancer and heart.

Ingredients:
  • 15 fresh limes

  • 300 g green grapes

  • 3 pieces brown sugar

  • 1/4 bottle honey
Method:

1. Wash and dry all fruits. Cut lime into halves.

2. Divide into 3 portions and arrange the ingredients.

3. Repeat the process until all the ingredients are used up.

4. Cover the bottle with a piece of cloth or cling wrap.

5. Place the lid on top.

6. Keep rotating the bottle everyday so that they are well mixed.

7. Keep in a cool dry place for 2-3 weeks.

8. When it is ready to consume store in the refrigerator.

9. To serve, add 2 tbsp of the enzyme with a cup of water.






mag



Dragon fruit contains a lot of nutrients and also is an antioxidant. It protects us from diseases.Taking this fruit enzyme frequently will delay premature aging and also gives a glowing complexion. The seductive red color dragon fruit is in fact good for anemia. It has the properties of expulsion of toxin against cancer's function, regeneration and boots metabolism , enhances body cell, improves and cleans the blood and helps to reduce bad cholesterol, as well as improves blood circulation and helps in digestion.


Ingredients:
Melissas' Fresh Dragon Fruits, set of 3


600 g dragon fruit (Skinned and sliced)
400 g red grapes
3 pieces brown sugar/cane sugar/oligo sugar
200 ml honey

Method:

1. Rinse all the fruits and let it dry.

2. Divide the ingredients into three portions.

3. Arrange the ingredients in a glass bottle in sequence: dragon fruit, grapes, brown sugar followed by honey. Repeat the process with the other portions.

4. Cover the bottle with a piece of plastic cling wrap. Put the bottle lid on top of it.

5. Keep turning the bottle everyday so that all the ingredients are all mixed.

6. Let it stand in a cool dry place for at least 2 week.

7. To serve, mix 2 tbsp of enzyme with a cup of water.



Note:There will be bubbles in the bottle during fermentation. It is the carbon dioxide gas. Release it by flipping the plastic cling wrap slowing.

mag




Nowadays jelly moon cake is very popular. Children will love this jelly moon cake because it is light and refreshing. Try making this simple recipe which I have tried making. You can also give away and pack in give away container. I'm sure your friends would enjoy and compliment your moon cake.

Ingredients:

Filling:

  • 50 g lotus seed paste
  • 200 ml thin coconut milk
  • 1 1/2 tsp agar- agar powder
  • a pinch of salt
  • 60 g brown sugar
  • 1 pandan leave

Jelly Skin:

  • 60 g castor sugar
  • 400 ml thin coconut milk
  • 2 tsp agar-agar powder
  • 2 tsp instant jelly
  • 1 pandan leave
Method:

1. Prepare the filling. Mix all the ingredients in a pot. Let it boil over medium heat. Once boil, put of fire. Pour into patty tins . Let it cool. Put in the refrigerator until use.

2. Prepare the jelly moon cake skin. Mix all the ingredients in a pot. Let it boil over medium heat. Once boil, put of the fire. Let it cool down for 5 minutes.

3. Pour mixture into a plastic mould. Put in chilled filling in the centre of the moon cake. Put in the refrigerator and let it set for at least an hour. When set, remove from mould and it is ready to be served.

serving: about 4- 5 moon cakes.
variations: Replace other types of fillings with the lotus seed filling if prefer.
If you like different types of coloured moon cakes, add in a few drops of thick pandan juice, cocoa powder or pureed fruits for the skin.

Coconut milk can be replaced with fresh milk, carnation milk, soya bean milk or anything you like.


mag
Photobucket


This dish is quite similar to my older post of spicy dried shrimps with cucumber. It is an appetising dish and easy to prepare. My friend told me that it is good for people whose knee joints are painful. Maybe it acts as a lubricant.

Ingredients:

Melissa's Fresh Key Limes, (5 lb)


7 ladies finger (bendi)

3 tbsp sambal belacan

3 ripe lime



Method:

1. Blanch ladies finger for a few minutes in pot.

2. Drain the water and cut about 3 cm in length.

3. Put sambal belacan on top with squeezed lime.

4. Serve on a plate.



serving 3-4 person

cooking time: 5 minutes.
mag






This vegetable has a thick leave. There are two types of this vegetable. One type is the baby chinese kale and the other type is the usual full grown leave. It all depends on what type you prefer. As for me I like the baby chinese kale as it is crunchier, less fibre and sweeter.

Ingredients:
  • 7-8 stalks chinese kale (cut into desired length)
  • 1 tbsp garlic
  • 1 tbsp oyster sauce
  • 2-3 tbsp oil

Method:
1. Heat up oil in a wok. Saute garlic, add chinese kale and stir fry for a few minutes.

2. Add in oyster sauce and stir for a minute.

3.Serve on a plate.


Cooking time : 5 minutes
Varieties: Any type of vegetables can be cooked using salted fish.


mag


Oyster is a type of shellfish. It seems that oyster has been enjoyed in Korea for a very long time.
Oyster has a unique taste and a soft texture compared to other shellfish It is best eaten raw if you can. Always consider its freshness when choosing oysters. Fresh oysters have clear, white colour and shiny. It is best to consume oysters as quickly as possible upon purchasing them. Store them at 10°C or below, but do not store for more than a week. Oyster is a highly nutritional and healthy food.


Ingredients:
  • 100 g sweet potato flour
  • 30 g fresh oyster
  • 250 ml water
  • 1 tsp salt
  • 1 dash of pepper
  • 5 eggs (beaten with 1 tsp of light soy sauce)
  • 2 tbsp sliced spring onion
  • 1 stalk Chinese celery
  • 1 lime
  • 1 tbsp chopped garlic
  • oil for frying

Method:

1. Wash oyster and add sweet potato flour solution. Put aside.
2. Mix sweet potato flour with water, salt and pepper.
3. Heat up the frying pan. When hot, fry a thin layer of sweet potato solution.
4. When it is cooked, spread some beaten egg on top of it. Add in a few drops of light soy sauce.
5. When cooked, flip over the other side, cut into small pieces with the frying ladle. Dish out and put aside.
6. Repeat step 3 - 5. When all has been fried, fry garlic on the frying pan. Put in all the fried mixture, add oyster and spring onions. Fry for 1- 2 minutes. Dish out and served with Chinese celery and cut lime on top.


Note: If you want it to be spicy, add some chilly paste after adding in the garlic.






Labels: , 0 comments | | edit post
mag



This recipe is simple and delicious. My good friend shared this recipe with me. Meat was added to this recipe. In my original recipe I added chicken gizzard and liver.



Ingredients:



  • 1 cucumber (sliced thinly)

  • tbsp dried shrimps (pounded)

  • 1- 2 tbsp sambal belacan

  • 30 g meat (boiled and sliced)

  • 3 tbsp lime juice

  • a pinch of salt

  • 1 teasp sugar


Method:



1. Mix all the ingredients together.
2. Serve on a plate.

mag


Many types of vegetables can be used. It should be crunchy and colourful. The vegetables are cut into bite size.


Ingredients:
  • 3 pieces dried mushrooms (cut into halves)

  • 20 g broccoli (cut into small pieces)
  • 20 g cauliflower (cut into small pieces)
  • 1/2 carrot (cut into strips)

  • 1/4 cup button mushrooms (Cut into halves)
  • 5 baby corn (cut into halves)
  • 20 g prawns (peeled)

  • 1 tsp garlic (chopped)

  • 2 tbsp oil

Seasoning:

  • 1tbsp oyster sauce

  • 1 tsp light soy sauce

  • 1/2 tsp cornflour

Method:

1. Heat up oil and fry garlic and prawns. Put all the other ingredients and fry for 2 minutes.

2. Add in the seasoning.

3. Serve it hot on a plate.

serving: 4 person

cooking time: 10 minutes


cooking time:5 minutes


mag

My friend cooked this lychee pudding for me. I tasted it and it was just like the one in the restaurant. The consistency is just enough. This pudding is usually served in Chinese restaurants. It is a very light pudding served as desserts. If you do not like lychees, other flavours can be added. Children like this pudding if it is put in jelly moulds with different shapes.


Ingredients:

  • 1 pkt. 'Mermaid' jelly powder
  • 2 cans evaporated milk
  • 2 liter water
  • 300 g sugar
  • 2 pandan leaves
Method:
1. Put all the ingredients in a pot and let it boil. Once it boils, put off the fire.

2. Pour into desired moulds.

3. When the jelly begins to harden slightly, add some lychees on top.

4. Keep in the refrigerator before serving.

cooking time: 10 minutes

note: Do not cover the pot once it boils. This is to prevent the jelly from spilling over the pot
mag

This type of moon cake is very simple. You do not have to cook it. After doing it, keep it in the refrigerator. It can last for 4 - 5 days.The glutinous rice flour is steam for 10 minutes before used.


Ingredients:
Pastry for moon cake:

  • 300 g cooked glutinous rice flour (kou fen)
  • 100g  oil or shortening
  • 200 g icing sugar
  • 200 ml cold water

Filling for moon cake:
  • 600 g lotus seed paste
Method:
1. Sieve glutinous rice flour and add icing sugar . In a bowl add a few drops of green colouring and pandan essence . Add in water to make a soft dough. Use scrapper to add in shortening. Knead till smooth. Divide into 70-80 g balls each.
2. Divide the filling into 150 g each
3. Roll the dough with a rolling pin till flat.Add in the filling in the centre and wrap into a ball.
4. Dust each ball with some glutinous rice flour.Press in a moon cake mould.Take in out and put in a container. Cool it in the refrigerator for a few hours before serving.

Note: Any type of paste can be used.The paste are sold in shops selling cakes ingredients.You can also make it you own.
If you like to try making traditional mooncake, go to my previous post in this blog.
mag

This recipe was taught by my friend. It is suitable for the old and young. A very simple dish which can be done in 20 minutes. It is very nutritious and delicious. Try it and I'm sure many would like it.
Ingredients:
  • 200 g minced meat
  • 2 pieces bean curd (mashed)
  • 3-4 water chestnut (chopped)
  • 1/4 carrot (sliced)
  • 1 dried mushroom (soaked)
  • 6 oyster mushrooms
Seasoning:
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • a dash of pepper

Method:
1. Put mushroom in the centre of a bowl followed by carrot around it. Arrange smooth side of the oyster mushroom on the side of a bowl.
2. Season minced meat, mashed bean curd and chopped water chestnut.Put in centre of the bowl.
3. Press lightly the ingredients in the bowl.
4. Steam for 15 minutes.
5. When cooked, turn the bowl onto a plate. Serve it hot.

cooking time:15 minutes


serving: 4 person


note: minced meat can be replaced with chicken or any seafood.



mag

This is another simple dish which can be cooked in 15 minutes. Other fish which can be used are promfret (bawal), siakap (sea bass or perch) and garoupu.
Ingredients:
  • 500 g jenahak fish
  • 1 tbsp chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp cornflour
  • 1 1/2 tbsp oyster sauce
  • 1/4 cup water
  • oil for frying
Method:

1. Clean fish and slit open. Season with salt and pepper. Rub cornflour over the fish.
2. Heat oil for deep frying. Fry fish till both sides are crispy.
3. Prepare the sauce. Heat up a tbsp of oil. Fry garlic till fragrant.
4. Add in oyster sauce and 1/4 cup water. Let it boil. When it begins to boil, pour gravy over the fried fish.
5. Serve on a plate.

serving: 3 person

cooking time: 15 minutes

Note: Nowadays we can ask the fish monger to clean the fish. Take this opportunity to save time.
mag
Usually I use spanish mackeral (tenggiri) for this recipe. I will fry the skin after making fish paste for other dishes. By doing this way, you can make another dish using the fish skin.

Ingredients:
  • 2 pieces fish skin (cut into small pieces)
  • 1 tabsp cornflour
  • salt and pepper
  • oil for frying
Method:
1. Season the fish skin with salt and pepper.

2. Mix cornflour with the fish skin.

3. Heat up oil for deep frying.

4. When oil is hot, put in the fish skin. Fry till crispy.

5. Serve on a plate.

cooking time: 10 minutes
Labels: 0 comments | | edit post
mag

This dish is similiar to the egg omellete.The difference is that other ingredients such as carrot, crab meat, french beans and long beans or any other food can be added. A very simple dish which can be cooked by beginners too. Try it and you won't regret.


Ingredients:
  • 3 eggs
  • 1/4 carrot (shredded)
  • small prawns (diced)
  • salt and pepper to taste
  • 2 tbsp oil for frying
Method:
1. Beat eggs in a bowl.

2. Add in carrot and prawns.

3. Season with salt and pepper.

4. Heat up oil . When hot, put in the beaten eggs in a frying pan.

5. Flip over the omellete.when it is cooked.

6. Serve on a plate.

Serving: 3 person

Cooking time: 10 minutes

Note: Eggs can burn very easily. Turn the heat to medium while cooking.
Labels: 1 comments | | edit post
mag
This recipe has been passed down by my late mother. She usually make her own fish paste.We just love her home-made fish-paste. The fish paste recipe can be found in my 'Yong taufu recipe'




Ingredients:
  • 200g fish paste
  • 2 eggs (beaten)

Method:

1. Beat eggs in a bowl. Heat up a frying pan. Fry a thin layer of eggs.When slightly cook, dish out and put on a flat surface.

2. Put some fish paste on the omelette and spread it evenly. Roll the omelette. Steam in a steamer for 5 minutes.When cook slice and serve on a plate.

Note:To make a good thin layer of omellete, the frying pan or kuali should not have a lot of oil. Just rub a layer of oil will do.