Roast Belly Pork Fried Wonton Steamed Egg Custard Cocoa Brownies Kon Loh Mein All Eggs Sang Mein Peanuts, Mussels and Pork Congee Souffle Cheesecake Seremban Beef Noodle MeMe Woon Chai Koh Onde Onde Steamed Eggs Acar Bouncy Beef Balls Asam Laksa Kim Possible Birthday Cake Cotton Soft Japanese Cheesecake

Skewer the belly pork strip. Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only. Wipe dry. In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat. Leave uncovered, rind side up in the refrigerator overnight to dry out the rind. Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up. By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible. Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes. Let the roast rest for 10 minutes before serving. Serves Read More... Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2 - 1 hr. Place one teaspoon of the filling in the centre of each wonton wrapper. Seal the edges of each wrapper with a bit of water Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal. Repeat until all wrappers are done. Heat enough oil in a wok until just hot. Put in wonton in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wonton with the dipping sauce or mayonnaise. To prepare the sauce: Ccombine all the ingredients for the sauce and mix well. This sauce is also ideal for any other deep-fried foods. Serve the crispy wonton in soup of your choice. Serves Read More...

Dissolve rock sugar in the water, cool a little.

Beat egg lightly,stir in syrup and ginger juice.

Transfer egg mixture to containers.

Steam over medium low heat for 6 minutes until set.(Time may vary to different containers). Read More... Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool. Serves Read More... Heat a 8 quart pot with 3/4 full of water and bring to high boil. Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer. Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking). When the water comes hack to a boil, put back the mein to heat it up. Remove and drain, then mix with the seasoning. Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats. Serves 1 person Read More... Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs. Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet). Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins. Knead dough and roll out into rectangular shape, then cut into four equal pieces. Dust each piece with tapioca flour lightly to prevent sticking. Cover the pieces with a clean dry tea towel. Prepare your noodle machine by adjusting the knob with the rollers to the widest setting. Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest. Next, set the machine for shredding then shredd the dough. Repeat this procedure with the rest of the dough. Toss the noodles lightly in tapioca flour to prevent them from sticking together. The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer. Serves Read More... Put peanuts in a pressure cooker and boil in just enough water for 30 minutes. Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings. Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied. Remove the pork and shred. Return shred to Congee and season to taste. Dish out and serve hot congee with garnishes. Serves Read More...

Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.

Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.

Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.

In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.

Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.

Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.

Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate). Serves Read More... Cook 'lai fun' according to package instruction. To make ngau yook kone Cut the sirlion steak into strips of 1 1/2 inches. Marinate with seasonings, the longer the better. Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices. To prepare New York Strip Steak Season steak with salt and pepper. Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare). Let it rest for 15 mins(tent with aluminium foil) before slicing. To prepare gravy Heat oil and make a roux with flour. Using a whisk, add in the beef broth and keep on stirring until thicken Add in the instant paste, dark soya sauce and salt and pepper to taste. Keep gravy on the lowest heat to keep warm. To serve : Put warm 'lai fun' in a soup bowl. Pour in enough of gravy(about 1 cup). Top with sliced meat and the rest of the garnishings. Vinegar and chilly sauce is optional Serves Read More... Mix ingredients (A) and blend into a batter. Strain into a large glass bowl. Microwave on high, 1/2 min at a time until mixture thickens but still runny. Place lightly greased bowls in a steamer to heat them up. Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked. Cool the rice cakes well, then remove from cups and scatter topping ingredients over. Garnish and serve with chilli sauce. For the topping(1): Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well. Dish out and use as a topping. For the topping(2) No cooking is needed, unless you have to make chopped fried garlic Notes: In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet. Serves Read More... Heat 4 tbsp oil and saute dried prawns till fragrant. Remove 3/4 and set aside for garnishing. Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray. Steam till kuih is set and cooked through. Spread the garnishing on top and press lightly. Leave aside to cool. Serve yam cake with chilli sauce. Serves Read More... Bring water to boil in a steamer and turn down heat to low simmer. Beat eggs, water, sherry and salt with a fork or a pair of chopsticks(a whisk creates too much foam). Sieve into a 6 inch deep dish and put to steam. The time it takes to cook depends on heat of the water. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm. Remove and sprinkle will sesame oil, soya sauce and spring onions. Serve while it is hot. Serves Read More... Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips. Cut long beans into 1 inch length. Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares. Julienne carrots into fine strips of 1 inch in length. Bring water, vinegar, sugar and salt to a boil. Scald the vegetables following the this order: 1. long beans 2. Cucumber 3. Carrots 4. Cabbage Remove and drain. The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible. Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic. Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely. Add in all the prepared vegetables. Stir to mix and bottle the acar. Allow the acar to pickle for a day. Just before serving mix in sesame seeds and roasted pounded ground peanuts Serves Read More...

Wash and pat dry meat, cut to smaller pieces.

Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.

Mix other ingredients together to liquid (except pepper).

Transfer meat paste to cake mixer and using paddle, beat at high speed.

Pour liquid mixture to mince meat and beat till well blended.

Cover meat with clink wrapand leave in the frezzer for 30 minutes.

Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.

When the water comes to a boil, turn off the heat.

Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls) 10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.

. Bring the water back to the boil and repeat with the remaining meat. Serves Read More... Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 10 minutes. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately. The easy way out to Asam Laksa cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty. ENJOY Serves Read More... In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency. Homemade Piping gel: 1 envelopes (2 tablespoons) Knox unflavored gelatin 1 tablespoons cold water 2 cups light Karo syrup 1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.

Add the syrup and heat thoroughly.

Cool and store, refrigerated, for up to 2 months. To Color: Add coloring paste/gel or food coloring drops to get desired color. To Use: Put in icing bag, plastic squeeze bottle and decorate. Iced the cake with the buttercream and pipe in the outline design for cartoon character, Kim Possible and then fill in design with colored piping gel. Note for buttercream: For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream(from baking911.com) will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, substitute 1/4 cup powdered sugar with meringue powder. Serves Read More...

Preheat oven at 300 F and bring a kettle of water to a boil.

Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.

Melt cream cheese, butter and heavy whipping cream in a double boiler.

. Cool the mixture. over iced bath.

Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.

Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.

Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip) 8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.

Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.

. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.

Bake cheese cake for 1 hrs 30 mins or until set or golden brown.

. Leave in the oven with door ajar for an hour until cake cools.

. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge. For the Topping: 1. Thaw the strawberries and then pass through the sieve.

Bloom the gelatin with water.

Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using) Frosting: 1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.

Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY Serves Read More...