Onde-Onde Sago (水晶西米露糕)

Onde-Onde Sago

Ingredients A
-> 200 gm sago
-> 150 gm castor sugar
-> 300 ml coconut milk
-> 1 tsp pandan essence
-> Colouring (few drops)

Ingredients B
-> 0.5 pc coconut grated
-> 0.5 tsp salt

Method
-> Wash and drain sago, mix well castor sugar, coconut milk,
-> colouring and pandan essence and leave to rest for 1 hour, become (method1)
-> Mix well ingredients B and set aside for further usage, become (method2)
-> Steam (method1) for 0.5 hour, remove
-> When cool scoop sago by spoon into (method2) and serve




水晶西米露糕

材料A
-> 200克西米露
-> 150克幼糖
-> 300毫升椰浆
-> 1茶匙班兰香精
-> 颜色素（少许）

材料B
-> 0.5粒椰丝
-> 0.5茶匙盐

做法
-> 将西米露洗净沥干，然后加入幼糖，椰浆，班兰香精和颜色素，搅拌均匀后
-> 放置1小时，待西米露膨胀，形成（做法1）
-> 把材料B，搅拌均匀，放置待用，形成（做法2）
-> 把（做法1）蒸约半小时，取出，待冷却后
-> 逐匙的沾上（做法2），即可享用

Glutinous Balls (麻糬)

Glutinous Balls

Filling
-> 300 gm peanuts (fried and blended)
-> 100 gm castor sugar
-> 2 tsp butter

Pastry
-> 500 gm glutinous rice flour
-> 500 gm sugar
-> 500 ml water
-> 2 tbsp cooking oil

Surface
-> Some rice flour, fried for usage as glutinous ball coating

Method
-> To make filling, mix well all filling ingredients , become (method1)
-> Mix well pastry ingredients and the pour into a greased heat-proof plate, become (method2)
-> Steam (method2) for 40 minutes or until cooked
-> Remove and set aside to cool
-> Wrap a spoonful of filling into each ball formed
-> and coat with some fried rice flour, ready to serve




麻糬

馅料
-> 300克花生（炒熟，搅碎）
-> 100克幼糖
-> 2茶匙牛油

皮料
-> 500克糯米粉
-> 500克糖
-> 500毫升水
-> 2汤匙食油

外层
-> 用少许的糯米粉，炒熟，形成（外层1）

做法
-> 将馅料，搅拌均匀，备用，形成（做法1）
-> 将皮料，搅拌均匀，然后倒入已涂上油份的蒸笼里，形成（做法2）
-> 把（做法2）放进蒸炉蒸至约40分钟或熟，取出
-> 待冷后，包上一汤匙的馅料，再沾上炒熟糯米粉（外层1），即可

Kaya (咖椰)

Kaya

Ingredients
-> 250 ml thick coconut milk
-> 150 ml castor sugar
-> 3 pandan leaves
-> 3 eggs

Method
-> Melt 2 tbsp of castor sugar, then combine together with kaya ingredients in a pot
-> Use double boil method to cook
-> Stir it until it thicken and turn golden in colour




咖椰

材料
-> 250毫升浓椰浆
-> 150毫升幼糖
-> 3片班兰叶
-> 3粒鸡蛋

做法

-> 把2汤匙的幼糖煮溶，盛取

-> 再将它与咖椰材料一起放入锅内

-> 隔著热水，搅煮至浓稠，并呈金黄色

Pulut Tekan (蓝花糕)

Pulut Tekan

Ingredients
-> 1 kg glutinous rice
-> 1.5 coconut (extract its milk)
-> 0.25 bowl blue clitoria flower juice
-> 2 limes (squeezed for juice)
-> Salt (a pinch of)

Kaya Ingredients
-> 250 ml thick coconut milk
-> 150 ml castor sugar
-> 3 pandan leaves
-> 3 eggs

To make kaya
-> Melt 2 tbsp of castor sugar, then combine together with kaya ingredients in a pot
-> Use double boil method to cook
-> Stir it until it thicken and turn golden in colour

Method
-> Wash and drain well glutinous rice
-> Pour coconut milk into the glutinous rice until it covers the glutinous rice
-> Then add in some salt
-> Cook over medium heat until glutinous rice is half cooked
-> and the pour in into a steaming tray and steam for 20 minutes or until cooked
-> Add in blue clitoria flower juice and lime juice
-> Steam for another 15 minutes, then press to even the surface
-> Set aside, once cool, remove from tray and cut into slices and serve together with kaya




蓝花糕

材料
-> 1公斤糯米
-> 1.5粒椰浆
-> 0.25碗蓝花汁
-> 2粒酸柑汁
-> 盐（少许）

咖椰材料
-> 250毫升浓椰浆
-> 150毫升幼糖
-> 3片班兰叶
-> 3粒鸡蛋

咖椰做法
-> 把2汤匙的幼糖煮溶，盛取
-> 再将它与咖椰材料一起放入锅内
-> 隔著热水，搅煮至浓稠，并呈金黄色

做法
-> 洗净糯米，把椰浆倒入糯米里，并遮盖过糯米，以及加入少许盐
-> 用中火将糯米煮至半熟，然后倒入蒸笼里蒸约20分钟或熟
-> 加入蓝花汁和酸柑汁，再蒸15分钟
-> 然后将糯米饭压平，放置待冷，取出后，切块
-> 即可与咖椰一起享用

Bengka Beras (白板糕)

Bengka Beras

Ingredients
-> 200 gm rice flour
-> 200 gm sugar
-> 800 ml coconut milk

Method
-> Mix well all ingredients and then stir cook until half cooked, remove , become (method1)
-> Grease mould with butter, then pour in (method1)
-> and bake for 40 minutes or until cooked, remove
-> Leave to cool before cutting into small pieces, ready to serve




白板糕

材料
-> 200克糯米粉
-> 200克糖
-> 800毫升椰浆

做法
-> 将全部材料搅拌均匀后，搅煮至半熟，取出，形成（做法1）
-> 在盘中涂上一层牛油，然后将（做法1）倒入盘中烘约40分钟或熟
-> 待冷却后，切块，即可享用

Kuih Sri Muka (糯米双层糕)

Kuih Sri Muka

Bottom Layer Ingredients
-> 500 gm glutinous rice (soaked overnight)
-> 250 ml thick coconut milk
-> 3 tbsp blue clitoria flower juice
-> 1 tbsp salt

Upper Layer Ingredients
-> 100 gm tapioca flour
-> 100 gm sugar
-> 50 gm custard powder
-> 400 ml coconut milk
-> 2 eggs

To make bottom layer
-> Rinse glutinous rice and drain well
-> Then place into a steamer and steam for 30 minutes or until cooked
-> Pour thick coconut milk, blue clitoria flower juice and salt into the glutinous rice
-> and continue to steam for another 10 minutes
-> Press down to even the surface, set aside for further usage

To make upper layer
-> Combine all ingredients, place the mixture into a pot
-> Cook over low heat keep on stirring until it became slightly thick
-> Remove, pour the mixture onto bottom layer and ensure the surface is even
-> Then steam over medium heat for another 30 minutes
-> Dish up and leave to cool




糯米双层糕

下层材料
-> 500克糯米（浸泡一夜）
-> 250毫升浓椰浆
-> 3汤匙蓝花汁
-> 1汤匙盐

上层材料
-> 100克木薯粉
-> 100克糖
-> 50克蛋黄粉
-> 400毫升椰浆
-> 2粒鸡蛋

下层做法
-> 先把糯米，洗净，沥干
-> 放进蒸笼里蒸约30分钟或蒸熟
-> 倒入浓椰浆，蓝花汁和盐，再蒸10分钟
-> 然后将糯米，压平，放置待用

上层做法
-> 将全部材料混匀，倒入锅里
-> 以慢火搅煮至浓稠，盛起
-> 徐徐倒入下层表面，铺平后再以中火蒸30分钟
-> 取出，待冷即可

Nine Layer Cake (九层糕)

Nine Layer Cake

Ingredients
-> 250 gm rice flour
-> 200 gm sugar
-> 75 gm corn flour
-> 600 ml pandan juice
-> 250 ml thick coconut milk
-> Colouring (few drops)

Method
-> Mix well all ingredients, and then divide into 2 portions
-> Add colouring to one portion and leave the remaining portion untouched
-> Heat greased mould until hot, then pour in the original batter and steam for 5 minutes
-> Next, pour in the colouring batter on top of the layer and steam until cooked
-> Steam the batter layer by layer
-> When you reached the last layer, steam the cake for about 0.5 hour or until cooked




九层糕

材料
-> 250克糯米粉
-> 200克糖
-> 75克玉米粉
-> 600毫升班兰叶汁
-> 250毫升浓椰浆
-> 颜色素（少许）

做法
-> 将全部材料，搅拌均匀，然后分成2份
-> 把其中1份，加入颜色素
-> 把已涂上一层油的模型烧热，然后倒入无加颜色素的面糊，蒸约5分钟
-> 再把已加入颜色素的面糊，倒入蒸熟
-> 逐层地将面糊，倒入模型内蒸
-> 至到最后一层，再蒸约0.5小时或熟

Tapioca Cake (木薯糕)

Tapioca Cake

Ingredients
-> 1 kg grated tapioca
-> 800 ml coconut milk
-> 300 gm castor sugar
-> 75 gm butter
-> 75 gm tapioca flour
-> 2 eggs
-> Yellow colouring (few drop)

Method
-> Mix well all the ingredients
-> Place banana leaves on the baking tray before greasing with some oil
-> Pour the batter into the baking tray
-> Then bake in a preheated oven at 200°C for 1.5 hours or until cooked
-> Remove and serve when cool




木薯糕

材料
-> 1公斤木薯丝
-> 800毫升椰浆
-> 300克幼糖
-> 75克牛油
-> 75克木薯粉
-> 2粒鸡蛋
-> 黄色素（少许）

做法
-> 将全部材料，搅拌均匀
-> 在模型中铺上一层香蕉叶，然后涂上一层油
-> 把面糊倒入模型内
-> 然后放进烤炉里以200°C烘烤约1.5小时或熟
-> 取出待冷，切块即可

Red Bean Cake (红豆糕)

Red Bean Cake

Ingredients A
-> 200 gm rice flour
-> 200 gm sugar
-> 75 corn flour
-> 1000 ml coconut milk
-> Salt (a pinch of)

Ingredients B
-> 100 gm red bean
-> Colouring (few drop)

Method
-> Mix well all ingredients A, then divide it into 5 portions
-> Add in colouring to 3 portions and pour red bean into the remaining 2 portions
-> Place a greased tray into a steamer and
-> preheat before pouring in one portion of coloured batter into it
-> Steam first layer until 0.5 cooked
-> Then pour in one portion of red bean batter and steam until cooked
-> Pour in the batter layer by layer until finished and
-> Steam for another 30 minutes and remove




红豆糕

材料A
-> 200克糯米粉
-> 200克糖
-> 75克玉米粉
-> 1000毫升椰浆
-> 盐（少许）

材料B
-> 100克红豆
-> 颜色素（少许）

做法
-> 将材料A混合搅拌均匀，然后分成5份
-> 其中3份加入颜色素，另2份加入红豆
-> 把已涂上一层油的模型，放进蒸笼里，倒入1份已加颜色素的面糊，蒸至半熟
-> 再把1份已加入红豆的面糊，倒入蒸熟
-> 逐层地将面糊倒入模型，蒸至最后一层
-> 再蒸约30分钟，取出即可

Grilled Glutinous Rice With Banana Leaves (蕉叶烤糯米饭)

Grilled Glutinous Rice With Banana Leaves

Ingredients
-> 1 kg glutinous rice
-> 250 ml thick coconut milk
-> 1 tbsp salt
-> 4 pandan leaves

Filling
-> 300 gm dried shrimps (chopped)
-> 250 gm shredded coconut (fried and crushed)
-> 1 tbsp rempah powder
-> 1 clove garlic
-> 2 shallots
-> 3 ginger cekur
-> Salt, sugar, water (add to taste)
-> Banana leaves (Some)

Method
-> Heat oil in a wok and stir-fry shallot, garlic, ginger and rempah powder until fragrant
-> Then pour in dried shrimps and stir-fry for a while
-> Add in some water, salt, sugar and shredded coconut and mix well
-> Set aside for further usage, become the filling
-> Rinse glutinous rice and drain well
-> Steam glutinous rice with pandan leaves until half-cooked
-> Then add in salt and thick coconut milk and steam until cooked
-> Set aside to cool
-> Put some filling into the glutinous rice and wrap nicely with banana leaves
-> Then place into the wok and grilled for a while, ready to serve




蕉叶烤糯米饭

材料
-> 1公斤糯米
-> 250毫升浓椰浆
-> 1汤匙盐
-> 4片班兰叶

馅料
-> 300克虾米（剁碎）
-> 250克椰丝（炒香搅碎）
-> 1汤匙南巴粉
-> 1瓣蒜头
-> 2粒葱头
-> 3块沙姜
-> 盐，糖，水（适量）
-> 香蕉叶（适量）

做法

-> 烧热油锅，将葱头，蒜头，沙姜和南巴粉爆香

-> 再将虾米炒香后，加入少许的水，盐，糖和搅碎的椰丝一起拌匀，备用，形成（馅料1）

-> 将糯米洗净沥干，然后与班兰叶一起蒸至半熟

-> 再加入1汤匙盐和浓椰浆蒸熟，待冷

-> 将少许的（馅料1），放入糯米内，然后包裹于香蕉叶里

-> 放入锅里，烤热既可

Roti Jala (网式煎饼)

Roti Jala

Ingredients
-> 200 gm flour
-> 400 ml coconut milk
-> 1 egg
-> Yellow colouring (few drops)
-> Salt (a pinch of)

Method
-> Mix well all the ingredients, then set aside for about 0.5 hour for further usage
-> Greased a flat pan with some oil
-> Then spoon 1 scoop of batter onto the pan
-> Spread it out evenly and fry until cooked
-> Remove and serve with curry




网式煎饼

材料
-> 200克面粉
-> 400毫升椰浆
-> 1粒鸡蛋
-> 黄色素（少许）
-> 盐（少许）

做法
-> 将全部材料搅拌均匀，形成面糊，然后放置一旁约0.5小时，备用
-> 在平锅上，涂上一层油后，将面糊倒入锅中
-> 并把面糊涂平，煎熟取出
-> 可配上咖喱一起享用

Vegetable Dumplings (菜糕)

Vegetable Dumplings

Filling
-> 100 gm bean sprouts
-> 50 gm dried shrimps
-> 1 sweet turnip
-> 1 carrot
-> 2 stalks spring onion
-> 2 clove garlic (minced)
-> Salt, pepper (add to taste)

Pastry
-> 500 gm sweet potatoes (smashed)
-> 250 gm tapioca flour
-> 1 tsp salt
-> Banana leaves (some)

Method
-> Shred carrot, spring onion and sweet turnip, become (Method1)
-> Heat wok with some oil, then stir-fry garlic and dried shrimps until fragrant
-> Add in (Method1), salt and pepper and stir-fry evenly
-> Then add in bean sprouts and mix well, remove
-> Mix well smashed sweet potatoes, salt and tapioca flour
-> Knead to form a dough and then divide into small portions
-> Wrap each portion with sufficient filling and form into dumpling shape
-> Place each dumpling on a piece of greased banana leaves
-> Steam over medium heat for 15 minutes until cooked, remove and serve




菜糕

材料
-> 100克豆芽
-> 50克虾米
-> 1粒沙葛
-> 1根红萝卜
-> 2根青葱
-> 2瓣蒜茸
-> 盐，胡椒粉（适量）

皮料
-> 500克蕃薯泥
-> 250克薯粉
-> 1茶匙盐
-> 香蕉叶（适量）

做法
-> 将红萝卜，青葱和沙葛切丝，形成（做法1）
-> 烧热油锅，把蒜茸和虾米爆香，倒入（做法1），盐和胡椒粉，拌炒均匀
-> 再加入豆芽拌匀既可盛取，形成（馅料1）
-> 把蕃薯泥，盐和薯粉搅拌均匀，搓成面团
-> 将面团分割出许多小团，每份包上适量的（馅料1）
-> 将包好的菜糕，垫在一片搽上油的香蕉叶上
-> 用中火蒸15分钟即可

Pumpkin Cake (南瓜糕)

Pumpkin Cake

Ingredients
-> 500 gm pumpkin puree
-> 300 gm rice flour
-> 50 gm shrimp (chopped)
-> 750 ml water
-> 1 clove garlic (minced)
-> 1 tsp alkaline water
-> 0.5 tsp pepper
-> Salt (add to taste)
-> Fried shallots (some)

Method
-> Heat wok with some oil, stir fry garlic until fragrant
-> then add in dried shrimp and stir-fry until fragrant
-> Next, add in pumpkin puree, pepper, salt and stir-fry evenly
-> Set aside for further usage, become (method1)
-> Mix well rice flour, water and alkaline water
-> Add in (method1) and mix evenly
-> Then stir cook until half cooked, pour this batter into a greased steam mould
-> Use high heat to steam for 45 minutes and then remove from steamer
-> Sprinkle on some fried shallot, you can serve with chili sauce once it is cool




南瓜糕

材料
-> 500克南瓜泥
-> 300克糯米粉
-> 50克虾米（压烂）
-> 750毫升水
-> 1瓣蒜茸
-> 1茶匙硷水
-> 0.5茶匙胡椒粉
-> 盐（适量）
-> 炸葱头（少许）

做法
-> 烧热油锅，将蒜茸爆香，然后加入虾米炒香
-> 再加入南瓜泥，胡椒粉和盐拌炒均匀，备用，形成（做法1）
-> 把糯米粉，水和硷水混合均匀，再倒入（做法1）
-> 搅拌均匀后放在炉上煮搅至半浓稠
-> 然后倒入已涂上油的蒸盘中
-> 用大火蒸约45分钟后，取出，洒上炸葱头
-> 待冷却后，既可沾上辣椒酱享用

Yam Cake (芋头糕)

Yam Cake

Ingredient A
-> 100 gm dried shrimps (soaked and diced)
-> 50 gm shallot (fried)
-> Soy sauce, sugar (add to taste)
-> Coriander (chopped)
-> Chili (chopped)

Ingredient B
-> 400 gm yam (cut into small pieces)
-> 300 gm rice flour
-> 1 tsp alkaline water
-> 1 tsp salt
-> 1100 ml water

Method
-> Heat wok, stir-fry fried shrimps until fragrant, add in some soy sauce
-> and fry until the sauce dried up
-> Remove and mix well with fried shallot and sugar, set aside for further usage, become (method1)
-> Mix 200 ml water with rice flour, then add in alkaline water,
-> salt and 900 ml water and stir cook until boiled, remove, become (method2)
-> Place yam into the greased tray and then pour in (method2)
-> Steam in a steamer for 45 minutes and remove
-> Sprinkle on the coriander, chili and (method1)




芋头糕

材料A
- >100克虾米（浸软，压烂）
- >50克葱头（爆香）
- >酱油，糖，辣椒，芫荽/香菜（少许）

材料B
- >400克芋头（切成小块）
- >300克糯米粉
- >1茶匙硷水
- >1茶匙盐
- >1100毫升水

做法
-> 将虾米倒入热锅里炒香，然后再加入适量的酱油炒干
-> 盛取并与葱头和糖搅拌均匀，形成（做法1），备用。
-> 用200 ml 的水将糯米粉搅拌均匀
-> 然后再加入硷水，盐和900 ml 的水搅煮至沸，熄火，形成（做法2）。
-> 把蒸盘涂上一层油，将芋头放入盘中后
-> 再倒入（做法2），然后放进蒸笼里蒸约45分钟
-> 盛取并洒上芫荽/香菜，辣椒和（做法1）

Huat Kuih (发糕)

Huat Kuih

Ingredients
-> Doughs made by 18 oz of rice flour with 12 oz of water
-> 14 gm sugar
-> 12 gm tuak
-> 10 oz coconut juice (or water)
-> 8 oz coconut milk
-> 1.5 tsp yeast
-> Red colouring (average)

Steps
-> Mix doughs, sugar and tuak, knead evenly and add in coconut juice (or water)
-> Keep it under the sun for 3 to 4 hours
-> Once sifted, add in coconut milk and yeast together with red colouring
-> Adjust colour according to preference
-> Place in paper cup and steam for 20 minutes
-> Do not open steamer during steaming to avoid deformation




发糕

材料
-> 18 oz (老)粘米粉加12 oz 水搓成湿粉团
-> 14克糖
-> 12克椰花酒
-> 10 oz 椰水（或水）
-> 8 oz 椰浆
-> 1.5茶匙发粉
-> 食用红色素（适量）

做法
-> 将湿粉团，糖和椰花酒搓均匀后，加入椰水（或水）
-> 放在太阳底下晒3至4个小时
-> 过滤后，加入椰浆，发粉和食用红色素（调至喜欢的粉红颜色）
-> 分别倒入蒸碗里，再用蒸炉蒸20分钟（其间不可打开炉盖，会影响美观）

Rice Cake (米糕)

Rice Cake

Ingredients
-> 2 kg glutinous rice
-> 1 kg sugar
-> 4 pcs coconut (grated as coconut milk)
-> 4 pcs pandan leaves
-> Banana leaves (cut into round shapes to cushion on plate)

Steps
-> Wash glutinous rice and soak in water for 4 hours before the steaming
-> Add grated coconut milk into pot, boil along with sugar and pandan leaves
-> Add in steamed glutinous rice
-> You may mix with little potato starch, stir well at low heat until it turns reasonably dry
-> Spread round-shaped banana leaves on plate, press resulted Bee Ko(rice cake)
-> with another layer of banana leaves to form cake
-> Garnish with longans or red dates




米糕

材料
-> 2公斤糯米
-> 1公斤糖
-> 4粒椰子（挤出椰浆）
-> 4片班兰叶 （香叶）
-> 香蕉叶（剪成圆形，以备铺碟）

做法
-> 清洗糯米后，浸4小时，再蒸熟
-> 锅里加入椰浆，糖和班兰叶煮滚后，倒入已蒸熟的糯米
-> 可加点薯粉，用小火搅煮，至干不粘锅既可
-> 用香蕉叶铺碟，再用另一片香蕉叶压米糕成型
-> 加上龙眼/红枣做点缀

Ang Ku Kuih (红龟糕)

Ang Ku Kuih

Skin A
-> 50 gm glutinous rice flour
-> 50 oz coconut milk

Skin B
-> 300 gm glutinous rice flour
-> 80 gm cooking oil
-> 60 gm icing sugar
-> 5 oz water mixed with red and orange colouring

Filling
-> 600 gm steamed and smashed green beans
-> 250 gm sugar
-> 9 oz water

Steps
-> Mix materials for filling well and cook, make small doughs once left cool
-> Mix materials in skin A well and cook, add in materials in skin B and knead evenly
-> Press doughs into mould and dislodge with 'tortoise' shape
-> Steam ang ku kuih in pre-heated steamer for 5 minutes, remove steamer lid and splash water
-> then continue to steam at medium heat for 5 minutes
-> When cooked, remove and brush with a little oil




红龟糕

皮料A
-> 50克糯米粉
-> 50oz稀椰浆

皮料B
-> 300克糯米粉
-> 80克油
-> 60克糖粉
-> 5oz水加红/橙色素

馅料
-> 600克绿豆片（蒸熟，打烂）
-> 250克糖
-> 9oz水

做法
-> 将馅料煮成团，待冷切后，搓成小球形
-> 把皮料A煮成软团，加入皮料B搓均匀，分成等分
-> 用木模印，扑粉，印出红龟
-> 把印好的红龟，放入预热的蒸炉蒸5分钟
-> 开盖喷水，以中火再蒸5分钟
-> 取出后表面搽少许油

Celery Vermicelli (芹菜炒粉丝)

Celery Vermicelli

Main Dish
-> 600 gm vermicelli (Tang Hoon)
-> 300 gm celery
-> 3 pcs onion
-> 1 bowl sliced pork
-> 2 tbsp chopped garlic
-> Dried shrimp (average)

Seasoning
-> Black pepper powder (little)
-> Black soy sauce (little)
-> Chicken powder (little)
-> Soy sauce (little)
-> Sugar (little)
-> Sesame oil (little)

Matter
-> Soak vermicelli (Tang Hoon) in water to soften, put aside
-> Cut celery into 1 inch length each piece and slice onions
-> Fry chopped garlic and dried shrimp with 2 tbsp of cooking oil
-> Add in sliced pork and fry ti medium done
-> Fry along with celery, onions and add in black pepper powder, chicken powder,
-> black soy sauce, soy sauce, little sugar with a big bowl of water
-> Add in vermicelli (Tang Hoon) after a while and fry further
-> Close cover for 5 minutes the fry for another around and serve




芹菜炒粉丝

材料
-> 600克冬粉
-> 300克芹菜
-> 3粒洋葱
-> 1碗猪肉片
-> 2汤匙蒜茸
-> 虾米（适量）

调味料
-> 黑胡椒粉（少许）
-> 黑酱油（少许）
-> 鸡精粉（少许）
-> 酱油（少许）
-> 糖（少许）
-> 麻油（少许）

做法
-> 将冬粉浸在水中至8分软，备用
-> 芹菜切成1寸长，洋葱切片
-> 用2汤匙的麻油，把蒜茸和虾米爆香
-> 倒入猪肉片，炒至半熟
-> 加入芹菜，洋葱片同炒
-> 加入黑胡椒粉，黑酱油，鸡精粉，酱油，少许糖和一大碗水
-> 炒拌均匀后，把冬粉倒入再炒一阵，加盖5分钟，然后开盖在炒至熟即可

Fried Bee Hoon With Dried Shrimp (虾米炒米粉)

Fried Bee Hoon With Dried Shrimp

Main Dish
-> 1 pack bee hoon
-> 0.5 cup chopped dried shrimps
-> 1 bowl diced chicken breast (small)
-> 1 bowl shrimp (small)
-> 3 pcs shredded carrot
-> 0.5 pc shredded cabbage
-> 4 pcs shredded onion
-> 4 pcs shredded red chili
-> Shredded garlic (average)

Seasoning
-> 0.5 cup cooking oil
-> 1 bottle tamato sauce
-> 1 tbsp chicken powder
-> 1 tbsp sugar
-> 1 tsp pepper powder
-> Little soy sauce
-> 1 tbsp cider vinegar
-> 1 tsp black soy sauce
-> Average LP suace

Matter
-> Soak bee hoon in water to soften, put aside
-> Fry shredded garlic, add in dried shrimps and further
-> Add in little soy sauce, pepper powder with diced chicken breast and dry for around 2 minutes
-> Add in shredded carrot, shredded cabbage, shredded onion and continue frying
-> Add in tomato sauce, a glass of water, chicken powder, pepper powder, cider vinegar,
-> black soy sauce and fry to medium softness
-> Put in bee hoon only at the last, with a tablespoon of sugar followed by remaining material
-> and dry to edible softness




虾米炒米粉

材料
-> 1包米粉
-> 0.5杯虾米 （剁碎）
-> 1碗鸡胸肉（切丁）
-> 1碗虾
-> 3颗红萝卜（切丝）
-> 0.5粒包菜 （切丝）
-> 4粒洋葱（切丝）
-> 4根红辣椒 （切丝）
-> 适量蒜头（切丝）

调味料
-> 0.5杯食用油
-> 1瓶番茄酱
-> 1汤匙鸡精粉
-> 1汤匙糖
-> 1茶匙胡椒粉
-> 少许酱油
-> 1汤匙苹果醋
-> 1茶匙黑酱油
-> 适量LP酱

做法
-> 把米粉浸在水中至8分软，备用
-> 将蒜头丝用油炒香，加入虾米碎，炒至有香味为止
-> 倒入少许酱油，胡椒粉和鸡丁，炒约2分钟
-> 加入红萝卜丝，包菜丝，洋葱丝，一起炒
-> 加入番茄酱，1杯水，鸡精粉，胡椒粉，苹果醋，黑酱油，LP酱，炒至7分软
-> 最后加入米粉，加一汤匙的糖（米粉可变得更Q）
-> 加入剩余的酱油和辣椒丝，炒至米粉软即可

Steam Pork Trotter (慢火焖猪蹄)

Steam Pork Trotter

Main Dish
-> 1 pc pork trotter
-> Dried chili average (according to preference)
-> 2 pcs clove
-> 1 pc star anise
-> 120 gm wood ear (dissolved)

Seasoning
-> Minced onion average (60%)
-> Minced garlic average (30%)
-> Minced lemongrass average (10%)
-> 1 bottle thai chili sauce (small)
-> 1 tbsp black pepper powder
-> 2 tbsp plum sauce
-> 2 tbsp bean paste sauce (Tau Cheo)
-> Black soy sauce average
-> 0.5 cup cooking oil

Matter
-> Bring water to boil and cook pork trotter for 5 minutes
-> Fry combination of minced onion, garlic and lemongrass with oil
-> Follow by dried chili, clove and star anise
-> Add in pork trotter, subsequently thai chili sauce, plum sauce and black pepper powder then fry evenly
-> Last before closing cover, add in wood ear, bean paste sauce (Tau Cheo)
-> together with a bowl of hot water
-> Fry evenly and cover wok with low heat to steam then serve




慢火焖猪蹄

材料
-> 1只猪蹄 （剁块）
-> 辣椒干 （适量）
-> 2颗丁香
-> 1朵八角
-> 120克黑木耳（泡开）

调味料
-> 葱茸适量（60％）
-> 蒜茸适量（30％）
-> 香茅茸适量（10％）
-> 1瓶泰式辣椒酱（小）
-> 1汤匙黑胡椒粉
-> 2汤匙酸梅酱
-> 2汤匙豆酱
-> 黑酱油适量
-> 0.5杯食用油

做法
-> 煮沸水，猪蹄烫5分钟，捞起备用
-> 倒入食用油，  将葱茸，蒜茸和香茅茸炒香
-> 放进猪蹄，陆续倒入泰式辣椒酱，酸梅酱，黑胡椒粉拌炒均匀
-> 最后倒入黑木耳，豆酱，黑酱油和一大碗热水
-> 拌炒均匀后，加盖，用慢火焖至猪蹄软即可