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Ingredients:





1 bowl  nangka (jack fruit)
2 cups coconut milk
1/4 chicken
1 tbsp anchovy
1 small piece belacan (shrimp paste)
3 cloves garlic
2 shallots
2 tsp salt

Method:
1. Pound anchovy, garlic and shallots together.
2. Clean and cut chicken into bite-sized pieces.
3. Heat up a pot and put in the pounded ingredients and chicken together.
4. Add in the coconut milk and salt. Simmer for 20 minutes until cooked.
5.Serve in a bowl.

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Ingredients:
150 g rice flour
100 g green pea flour
10 g tapioca flour
150 g Castor sugar
1/2 tsp salt
4 cups coconut milk
2 screw pine leaves

Method:
1. Grease or oil a cake pan about 20 centimeter in diameter. Put aside.

2. Mix rice flour, green pea flour, tapioca flour with salt, sugar and coconut milk together.

3. Strain the mixture through a sieve to get rid of lumps.

4. Pour the mixture into a pot and stir till the mixture is thick and sticky. Cook over low heat to prevent the mixture from burning .

5. Pour the mixture into the prepared greased tin. Use a spoon to level the mixture.

6. Bake the Bingka cake for 40 minutes in an oven at about 200 degrees Celsius.

7. When cooked, cool the cake thoroughly before cutting into small pieces.
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Ingredients:
1 cup rice grains
4 - 6 cups water
1 piece chicken meat
2 cm ginger
2 shallots
1 spring onions
1 tsp salt
1 tsp sesame oil

Method:
1.Clean ginger and cut into fine strips. Wash rice grains till water is clear. Pour the rice grains in a clay pot and boil with water till the rice is cooked and soft. Add in salt and mix in the shredded ginger. Add more water if the rice is not soft.

2. Boil chicken meat till cooked. Shred the chicken meat thinly. Put aside.

3. Wash and clean spring onions and shallots. Slice them finely. Fry shallots till golden brown. Put aside.

4. When the porridge is cooked, mix in the shredded chicken meat. Serve in a hot clay pot. Garnish the porridge with spring onions and fried shallots.

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Ingredients for Sweet Filling

250g mung beans/green beans

100g sugar

3tbsp corn oil


1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.

2. Discard the water, place beans on a steaming tray, steam over medium flame for 45 mins.

3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.

4. Shape into 10g small ball

Ingredients for Sweet Potato dough

300g sweet potatoes, cut into big pieces

200g black glutinous rice flour

1tbsp rice flour

2tbsp sugar

3tbsp corn oil

180ml water

Method:
1. Steam sweet potatoes till soft  about 20 minutes.

2. Use a fork and  mash the cooked sweet potatoes. Add in black glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till dough is soft , keep aside and rest 30mins.

3. Shape into 30g small ball



To shape and cook Black Glutinous Kueh

1. Grease the mould by brushing some corn oil.


2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.

3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.

4. Arrange on a steaming tray and steam for 10 mins over high flame.



Tips:  If the dough is too soft, then you may add more glutinous rice flour.
2. Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.
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Salted Chinese Vegetables are famous among the Chinese community. The dishes are usually cooked with pork. This vegetable is also known as 'Mei Chye' in Chinese.


Ingredients:




100 g salted Chinese Vegetables
500 g pork
1 piece ginger
3 cloves garlic
2 cups water

Seasoning:
1 tbsp light soy sauce
1 tbsp dark sauce
1 tbsp oyster sauce
1 tsp pepper
1/2 tsp salt

Method:
1. Wash and soak the dried vegetables for 20 minutes, Drain and put aside.
2. Wash and cut pork into small pieces.
3. Chop garlic and slice ginger.
4. Heat up a wok with 2 tablespoons oil. When it is hot, fry garlic and ginger until fragrant.
5. Add in the vegetables and pork. Stir-fry for a few minutes. Add in 2 cups of water with all the seasoning.
6. Cook over medium heat for half an hour.
7. Simmer for another half an hour over low heat. Add in more water if  the water dries up.
8. Serve with rice.
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Ingredients:


1 pkt. 'Mermaid' jelly powder

2 cans evaporated milk

2 liter coconut 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 empty coconuts.

3. When the jelly begins to harden slightly, cool it in the refrigerator.












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Ingredients:
1 piece chicken breast
3 dried chillies
1 spring onions
3 onions
1 tbsp oyster sauce
1 tbsp light soy sauce
1tsp cornflour
a dash of pepper
3 tbsp oil

Method:

1. Wash and cut chicken breast into thin slices. Marinate with some pepper and cornflour.

2. Cut dried chillies and spring onions into short lengths about 3 centimetres. Cut onions into quarters.

3. Heat up a wok. When it is hot, fry marinated chicken breasts for a few minutes. Add in dried chillies, spring onions and onions. Add 3 tablespoons water.

4. Season the dish with oyster sauce and light soy sauce. Stir-fry for another few minutes.

5.When it is done, serve on a plate,