Ingredients Jump to Instructions ↓

  1. 3 large eggs

  2. 1 egg yolk

  3. 1/2 cup coconut milk

  4. 1/2 tsp soda bicarbonate

  5. 1/4 cup milk A pinch of salt

  6. 2 cups cake flour

  7. 1 cup sugar

  8. 1/2 tsp ovallette

  9. 1/2 tsp pandan paste green coloring Topping:

  10. 1 cup grated coconut

  11. 2 tbsp water/coconut milk

  12. 1/4 tsp salt

  13. 1 tsp tapioca/corn flour Mix coconut and water/coconut milk and microwave on high for 30 seconds. Add in salt and tapioca/corn flour and mix well. Grease moulds lightly and press some coconut into the base of a mould. Use another mould to push the coconut into the mould and press hard on it. Repeat process for the rest of the moulds

  14. 2 - 3 lbs pork spareribs

  15. 10 chinese dried mushrooms - soaked

  16. 10 - 12 pieces Tofu Pok - cut into small pieces

  17. 2 whole bulb garlic

  18. 2 1/2 liters water

  19. 4 tbsp of soya sauce

  20. 1 pkt of 'Claypot' Herbs and Spices Mix salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Rinse dried scallops and shrimp. Coarsely dice shrimp and break up scallops.

  2. Cover scallops and shrimp with sake. Microwave one minute to cook and soften the mixture . (do not boil). Let the sea foods cool off and leave in refrigerator for up to 1 week before making the sauce.

  3. Finely chop the country ham in the food proccessor, set aside.

  4. Drain liquid from the scallops and shrimp if there’s any left, they should absorbed all the sake by now. Using a food proccessor, chop the scallops and shrimp into smaller pieces .

  5. Slightly cut up fresh chili and shallots. Put the vegetables and salt into a food processor and pulse few times to chop up the vegetables.

  6. Heat a wok with lots of oil and stir fry the ham and chili mixture until fragrant.

  7. Add seafood mixture and red chilli pepper or paprika into the wok, add more oil if needed, and stir fry at medium low until the sauce bubbles. Add kosher salt for taste. Keep cooking for a minute or two. Remove from heat and let the sauce cool off. Optional: Add soy sauce and oyster sauce to the mixture if you wish, but the xo sauce will be a brown color instead of red. Winnie's Note: I did not give any measurement for the ingredients because I never measured when I cook; I just “eye ball” them. This is like making hot chili sauce, how much of each ingredient one puts into the sauce is personal preference. Serves Read More... Whisk all the ingredients for cake batter until thick and fluffy. Spoon mixture into prepared moulds and steam on very high heat for 8-10 mins. Serves Read More... Put spareribs in the pressure cooker and pour in enough water to cover the meat. Bring to the boil and cook until there is no more red blood oozing out of bones. Pour away the water and clean the bones thoroughly with cold water. Put back the cleaned spareribs, mushrooms, tofu pok, garlic, soya sauce, the herbs and spices mix bags and water. Cover the pressure cooker and cook for 15 minutes (at point of hissing). Release pressure by running pot under running cold water. Open lid and remove the oil from soup using a gravy separator. Add salt and pepper to taste and serve hot. Read More...


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