Ingredients for the soup:
1 pumpkin
1/2 tsp salt
1 tsp pepper
1 cube chicken stock
1 onion
5 black peppercorns
4 cups water
Other Ingredients:
maize, carrot, mushrooms, tauke, vegetables
1. Boil all the ingredients together until pumpkin is soft. Let it cool down first. When cool , put the soup in a blender and blend until fine. 
2.Bring the blended ingredients again to a boil. Once the soup is boiling, put in the other ingredients and let it cook.



Petai is a kind of bean which is good for everyone. It gives us energy. Research have proved that just two servings of petai provide enough energy for a strenuous one hour workout. It not only help us keep fit but also helps prevent us from illnesses.

1  slice fish
6 fresh red chillies
2 onions
some petai
1/2 tsp salt
1 tsp cornflour
oil for frying

1. Rub fish with some salt to get rid of the fishy smell. Rub also cornflour to the fish so that it will not stick to the wok while frying.

2. Heat up a wok and fry the fish until golden brown. Dish out and put aside.

3. Pound the chillies with onions until fine.Add some salt to taste. Fry the chili paste until fragrant. Add the petai and mix well. Pour the fried mixture on top of the fish.


1 pc fish fillet
3 pcs lemon grass
1 sm piece ginger
1 red bird's eye chili
1 green bird's eye chili
2 onions
1 lemon
1 tsp sugar
2 leaves salad


1. Cut fish fillet into bite-size pieces . Rub some salt and flour. Fry until golden brown.

2. Slice lemon grass, onions, and chillies  finely. Cut ginger into small cubes.

3. Squeeze lemon  and mix with sugar. Add to the sliced ingredients and ginger.

4. Pour on top of the fried fish. Serve on a plate with some salad leaves.



200 g young asparagus
50 g dried shrimps
1 big onions
1/2 bowl oil
1 tsp corn flour
1 tbsp water
1 tsp oyster sauce


1. Wash and cut  asparagus into 3 cm length

2. Chop onions until fine.

3. Fry shrimps until golden brown. Dish out and put aside.

4. Heat a tablespoon of oil and fry the onions for a while. Put in the asparagus with 1/4 cup water. Let it boil for a few minutes. Mix 1 tablespoon of water with the cornstarch.  Thicken the gravy with the corn starch solution. Season with oyster sauce. When the gravy thickens, put off the fire and serve the dish on a plate.

5. Put fried shrimps on top of the asparagus.


This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliments well with the sweet fragrant taste of the palm sugar from the bottom layer.

Ingredients for the bottom layer:
1/2palm sugar
1cup rice flour
2 tbsp  tapioca flour
1 cup water
1 cup coconut milk
1 tsp alkaline water
1/2 tsp salt

Ingredients for the top layer:
1/2 cup rice flour
1 cup water
1/2 cup coconut milk
1tsp salt

1.Prepare steamer for the kuih. Prepare the bottom layer first
2. Boil 1 cup water with palm sugar until dissolve. Keep it warm.

3.Mix 1 cup  flour with 1 cup coconut milk. Mix well.

4. Pour  the warm sugar solution  into the flour mixture. Strain the mixture.

5. Pour the mixture into an 8" round or square cake tin and keep stirring until the mixture thickens slightly
6. Steam the mixture for 10 -15 minutes.

7. In the meantime, prepare the top layer.

8. Mix all the ingredients and cook over low fire until it thickens slightly.

9. Pour the mixture over the first layer. Steam for 1/2 an hour.

10. Cool down the kuih thoroughly before serving.