Ingredients Jump to Instructions ↓

  1. pieces of pandan leaves - 2

  2. ml - 90

Instructions Jump to Ingredients ↑

  1. Dough Mix glutinous flour with cornflour in a large bowl. Bring coconut milk, sugar and oil to the boil, remove from heat and add pandan paste then pour over the flour. Use a wooden spoon and mix into a dough. Knead until smooth. Divide dough into 16 pieces and rest dough covered with a damp cloth. Cook the 3/4 cup of thick coconut milk and salt in the microwave on high for 1 minute and then mix in the rice flour. Stir to mix and put back in the microwave and cook 1 more minute until mixture is thickened. (timing depends on your wattage of microwave) Take a piece of dough, flatten and place a portion of the filling in the middle, wrap up filling. Make sure to cover filling thoroughly. Dunk into coconut milk glaze and coat generously. Put in the middle of greased banana leaves and turn ends in. Repeat with the rest and then steam in boiling water for only 12 - 15 minutes. Kuih koci should be served warm but if you are in the tropics it can be served in room temperature. Serves Read More... Put A into food processor and pulse twice. Add in B - cold butter and using the pulse function, pulse until mixture resembles breadcrumbs. Add in C and pulse until dough is formed. Remove and chill for 30 minutes. Pastry is ready to make into tarts. Serves Read More... Heat 2 tbsp cooking oil and add in the packet of Delimas Stir Fry Sauce, stir to heat through. Add in the carrots and prawns. Saute until prawns are cooked. Add in the red peppers and lastly the coconut milk. Add salt to taste. Garnish with thai basil. Squeeze lime over prawns and serve with hot white rice. Serves Read More... In a microwave-safe bowl, stir the packet of DELIMAS - Assam Seafood with a cup of water. Put in the fish steaks, cover and cook on high for 4 - 5 minutes. Add in the peaches - cook for 1 minute (the peaches should be fork tender - if not continue to cook further). Add in the frozen okra and tomatoes. Cook for 1 minute to warm up the vegetables. Enjoy with white rice Serves Read More... Soak nuts in cold water for at least 6 hrs or overnight. Brush nuts t remove mud and sandy particles. Crack where nut is smooth. Marinate chicken pieces with 1 tsp salt and pepper for 1/2 hr. Heat wok with a tsp of oil and brown chicken pieces. Remove chicken pieces and add in more oil. Add in the garam assam paste and saute until fragrant. Add the tamarind juice and bring contents to the boil. Add in the pork ribs and saute well. When contents come to a boil ,reduce the heat to medium, cook the pork ribs for 1/2 hr covered. Add the nuts and the browned chicken pieces. Continue to cook for another 1/2 hr, stirring occasionally until chicken is cooked and pork ribs are fork tender. Serve with white rice. GARAM ASSAM PASTE A 3 ozs sliced galangal 3 ozs sliced lemon grass 2 -3 ozs candlenut/buah keras 4 ozs shrimp paste/belacan 6 ozs fresh red chillies 12 ozs shallots 1/4 - 1/2 oz tumeric powder 1/4 oz chilly powder or 10 - 16 dried chillies, cut into small pieces, soaked in hot water until soft, drained(add this to A) 6 fl ozs cooking oil for frying In the food processor, grind A into a fine paste, then add in the rest of the ingredients. Blend well. If using the blender, put all the ingredients in including the oil and blend to very fine. Pour blended ingredients into a microwable bowl and microwave on high for 5 minutes, stir and continue to cook on high until oil surfaces and paste is fragrant and almost dry. Paste is ready for cooking but it has to be completely cooled before packing in airtight freezer containers. Serves Read More... Place glutinious rice in a muslin lined steamer with the pandan leaves. Make steam holes with the handle of wooden spoon and steam over rapidly boiling water for 20 minutes. Remove glutinius rice into a saucepan. Pour in the coconut milk, salt and sugar and mix well. Cover saucepan and let sit for 5 minutes. Return to steamer and steam for another 15 minutes until cooked. Cover to keep warm until ready to assemble. To cook the filling: Grind shallots, lemon grass, garlic to a fine paste, then add in the coriander powder and kencur. Fry grated coconut in a very dry pan until brown and frangrant. Do not over-fry until oil is extracted. Put aside. Heat oil and fry the ground ingredients until fragrant. Add the chopped prawns and salt. Stir well until ingredients become dry. Finally add in the coconut. To assemble: Using the sushi mould, press in glutinious rice making a trench for the filling. Put a spoonful of filling in the trench and top with more glutinious rice and press down to form into a cylindrical dumpling. Remove from mould into a piece of greased banana leave. Roll up the banana leave and fasten both ends with stapler pins. Repeat this process until all rice and filling are used up. Heat 1 tsp oil in a nonstick pan and pan fry the dumplings until heated through. Serves Read More... Put all the ingredients int0 a steaming tray and steam on high heat until cooked (about 45 minutes) Remove 1/3 of the cooked glutinious rice into a mixing bowl, add a little of the blue bunga telang extract and mix well to obtain a blue glutinious rice. Add in the remaining 2/3 cooked glutinious rice and mix lightly to obtain a marble effect. Using a piece of banana leave, press glutinious rice into a 7 inch square cake pan which has been lined with banana leaves. Cut a piece of 7 inch square thick cardboard and cover it with heavy duty aluminium foil. Use this as a lid and press it down on top of the pressed glutinious rice. Use something heavy (i use a 6 inch saucepan filled with water) on top to weigh down cake until cool and firm. Cut into pieces and serve with KAYA(recipe is ) Serves Read More... Season the chicken pieces with salt and pepper and when oil is hot, sear all sides of chicken until brown. Remove and leave aside. Add sliced onions into the oil and stir until the onions are wilted. Add in the pkt of instant curry chicken nyonya mix and saute until combine, then add in the 1/2 cooked chicken pieces. Stir well. Add in 1/2 of the tomatoe wedges and then cover for 2 minutes for chicken to cook through. Add in the coconut powder mixture, stir and cook until chicken is totally cooked and the sauce has thickened. Add salt to taste and the rest of the tomatoes. Serve hot. Serves Read More... For the crepe: Mix the flour, sugar and salt in a large bowl. Make a 'well' in the center of the flour mixture and add eggs, melted butter and half of the milk. With a shisk or wooden spoon, gradually stir the flour into the liquid mixture. While stirring gradually add more milk until the consistency is that of cream. When all milk is added, beat or whisk to remove all lumps.(sieve if you must) Pour 1/4 cup of the crepe batter into preheated pan. Cook both sides on low heat until cooked (do not cook until brown) Put 2 tbsp of coconut filling and roll like you would the spring roll. For the filling: Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry. Add the cornflour mixture and cook for 5 minutes. Cool. Serves Read More... To prepare the syrup In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves. Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter. Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute. Pour cooked custard into a 8 inch square tin lined with softened banana leaf. Spread and smooth the surface with a spatula. Bake in preheated oven at 400 f for 30 minutes until the topping is lightly brown. Glaze with coconut cream and broil/grill until top is brown. Cool thoroughly before cutting Serves Read More... To prepare rice: 1. Soak glutinous rice overnight. Drain and divide into three parts. Steam each part over rapidly boiling water for 30 minutes. Make steam holes before steaming.

  2. Remove glutinous rice to a saucepan. Dissolve 1 tbsp salt in 6 f l oz water, Add 1 tsp pepper and pour around the steamed glutinous rice. Mix well. Cover for 10 minutes and mix lard evenly with rice. Keep warm in saucepan with a tight fitting lid. Repeat with remaining glutinous rice.Add a drop of blue coloring to one batch of glutinous rice. To prepare filling: 3. Place the pork and pork fat in a saucepan. Pour in 30 fl oz water and bring to the boil. Boil over moderately high heat for 20 minutes then remove pork and fat. Cool, dice and set aside pork and fat, Continue boiling stock till it is reduced to half.

  3. Soak chinese mushrooms and cut into tiny cubes. Dice sugared melon.

  4. Heat oil in wok and fry the pounded garlic and shallots, adding pork, salt, sugar, pepper and dark soya sauce. Stir till pork changes color. Add stock, mushrooms, sugared melon and fat. Continue cooking over medium heat for 1/2 hour.

  5. Now add the coriander powder and stir well. Reduce heat and simmer till filling is almost dry. Remove to a large bowl to cool. Keep overnight before filling. To wrap dumplings: 7. Soak bamboo leaves in cold water. Cook bamboo leaves in hot boiling water for 10 minutes. Cool, then wipe dry. Take 1 broad or two leaves and fold from the centre to form a cone. Take a fistful of plain glutinous rice and a dollop of blue rice, line the sides.

  6. Put 2 - 3 tbsp of pork filling over rice and cover neatly with more glutinous rice. Top with a piece of pandan leave before folding leaf over. Tie tightly with string or raffia.

  7. Tie dumplings in groups of ten and boil in rapidly boiling water for 3 - 3 1/2 hour. Alternatively use the pressure cooker and cook for 1 hr. Add 2 tbsp salt to the water. (unwrap one dumpling to check if glutinous rice is cooked and smooth. Otherwise, continue boiling for another 30 - 45 minutes.) 10. Hang dumplings for 1 - 2 hours after cooking to drip dry, thus preventing sogginess. Serves Read More...

  8. Line a large pyrex bowl with greaseproof paper, microwave the flour and pandan leaves on high 1 min at a time for 5 times, stirring every minute.

  9. Set aside, cool completely before using.

  10. Cream margarine with sugar and yolk till sugar dissolves.

  11. Add in 75ml coconut milk and mix well.

  12. Add flour to mix till a non-sticky dough is formed. If dough is too dry, add more coconut milk but add 1 tsp at a time, otherwise, dough may be too sticky. Leave dough to rest covered with a damp cloth.

  13. Take a quarter of the dough and roll dough on a floured table to 3/8 inch(this thickness is necessary to obtain a nice size cookie)and use cookie cutters to cut into shapes. Using a pincher to pinch desired designs. Alternatively wooden moulds can also be used and that omits rolling the dough.

  14. Baked on lined tray in preheated oven at 300 f convection for 15 mins. Cookie should not brown.

  15. Remove to cool completely before storing . Serves Read More...

  16. Sift A into food processor.

  17. Beat B: lightly.

  18. Cut chilled butter and margarine into small pieces and add in food processor(Step 1). Pulse until mixture resembles bread crumbs.

  19. Pour in egg mixture B:(step 2) and pulse 2 more times, then add in the boiling water. Pulse until it forms a dough.

  20. Chill dough in refrigerator for at least 1/2 hour. Pineapple Filling/jam (To be made the day before shaping the tarts) 4 cans 20 ozs pineapple crushed/chunks(drain and pulse in food processor until fine) sugar (amount of sugar should be equal to the pineapple pulp e.g.

  21. cup pineapple pulp to 1 cup sugar.

  22. cup of sugar will be acceptable as the canned pineapples do tend to be sweeter than fresh ones) 1 tbsp of lime/lemon juice 2 sticks of cinnamon bark 6 cloves 1 segment of star anise Method: Put all the ingredients in a big round pyrex bowl and microwave on high. Start with 15 mins, stir well, high for another 15 mins x 2. If jam is still runny, microwave at 1 min at a time until it is thick but still wet. It will thicken and dry out when it is cooled. If jam has gone too dry, just add enough water, stir well to dilute. Jam for filling should not be too dry as it will dry further when the tarts are baking. (The timing in the microwave is for making 4 cans of pineapples, so if you intend to try making with one can only, then the time taken in the microwave should be very much shorter) To Make The Tarts Cut the chilled pastry into 4. Roll out to 2/8 to 1/4 inch thick and cut with pineapple mould. Space the tarts 1 inch apart and when the whole baking sheet is full, brush with glaze. Fill tarts wtih jam and top with a design. Glaze design. Bake in preheated oven 375 f for 15 mins. Note Tarts can me moulded by hand into the shape of the pineapple with the jam enclosed. Use a pair of scissor to snip tiny 'v' shapes on the front half of the tart. Snip in rows. Place a clove to resemble the stem. Glaze before baking. Serves Read More... Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well. Boil sugar with 15 fl oz/425 ml water until sugar dissolves. Pour the syrup gradually through a strainer into the flour mixture, stirring all the time. Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green. Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes. Fill cups with flour mixture and steam for 10 minutes. Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife. Top the cake with the grated coconut. Serves Read More...

  23. Drain rice and steam on 22cm tray for 20 minutes.

  24. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.

  25. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.

  26. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.

  27. . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.

  28. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer) 7. Cut kueh into serving slices when cooled. 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... Mix (A) in a large bowl Add coloring to hot water from (b). Add to (A) and mix well. Knead to form a smooth but not sticky dough. Divide dough into equal portions and roll into balls. Flatten each portion slightly, add a small ball of filling. Pinch and seal the edges. Lightly dust ang koo mould with glutinous rice flour. Press each ball of dough into the mould. Knock mould lightly against table and the ang koo will slide out. Place each ang koo on greased, cut-out banana leaves. Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking. Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen. To make the filling: Steam green peas in a steamer for 20-30 minutes or till soft. Pulse the steamed green peas in the food processor. Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry. Remove the pandan leaves and leave aside to cool. Roll green pea paste into small balls and set aside to be used as filling. Serves Makes 18 to 20 small ang koo Read More... Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in coconut milk gradually and leave aside to soak for 40–45 minutes. Add salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Measure 16 fl ozs batter and add in the pink coloring . Measure another 16 fl ozs batter and add in the pandan paste which will be green. The remaining batter will be red. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes. Pour half cup(4 fl ozs) of the green batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the green layer and steam covered for 5 minutes. Repeat the procedure, alternating green and pink batter until all the batter is used up. Lastly, the final layer which is red. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process. Cool the kuih thoroughly before cutting into small diamond-shaped pieces. Serves Read More...


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