Ingredients:

80 grams (3 oz) rice flour
40 grams (2 oz) tapioca flour
30 grams (1 oz) green pea flour
230 grams (8 oz) sugar
700 ml. pandan (screwpine) juice extracted from 20 bunch pandan leaves
1 tsp. concentrated pandan paste (optional)
1 tsp. alkaline water
40 grams (2 oz) rice flour
30 grams (1 oz) green pea flour
1 tbsp. tapioca flour
500 ml. thick coconut milk
1/2 tsp. salt

Procedure:

To prepare green layer:

Combine the ingredients for the bottom green layer in a saucepan and cook over low flame until batters thickens slightly. Pour into a 20 cm (8 in) square, greased tray and steam for 10 to 20 minutes. Open steamer, every 5 minutes to check on cake.

To prepare creamy white layer:

While steaming bottom layer, cook the top layer. Combine all ingredients for the white layer in a saucepan. Cook over low flame until mixture thickens slightly, stirring all the tim. Pour batter for white layer over green layer and steam covered for 20 mins, open the steamer lid every 5 minutes.

To serve:

Cool completely before serving (best done overnight in a fridge). Use very sharp knife, wipe clean after each slice done. Cut into diamond shapes.

Alkaline water is key to this cake. I’ve tried it without using alkaline water and found the texture not as spongy nor the color as vibrant. A small amount goes a long way. Alkaline water is also known as ‘lyre’ water or in Chinese kan sui and can be purchased at any Chinese grocery stores. It is used in making moon cakes as well.

Ingredients:

Pastry skin:
200 grams butter
40 grams icing sugar
30 grams golden syrup
2 grams salt
1 small egg (26g)
325 grams plain flour
1/2 tsp. baking powder

Egg glaze:
1 egg
1/4 tsp salt

Filling (A)
red bean paste filling, make into small portions of 40g each

Filling (B)
200 grams split green peas (lok tau pean), soaked overnight
150 grams castor sugar
1/2 tsp salt
2 – 3 tbsp thick coconut milk
5 salted egg yolks, each quartered

Procedure:

Filling: Steam green peas for 30 minutes or until soft. Put hot steamed peas and sugar into a blender. Blend into a fine paste. Put mashed peas, salt and coconut milk in a non-stickpan. Stir with a wooden spoon until mixture is dry and comes away from the side of the pan. Leave aside to cool. Weigh each into 30g portions. Wrap each portion around a quarter piece of salted egg yolk. Wrap each piece of red bean filling (A) around the green pea filling (B). Then wrap dough around the balls of filling.

Pastry skin: Beat (A) with an electric beater for 1 minute. Add in egg and beat for 30 seconds. Sift in flour and baking powder to mix. Remove dough from the mixing bowl and mix by hand into a smooth dough. Divide dough into 50g portions and roll into balls. Roll each between sheets of plastic wrap. Wrap pastry skin with the filling. Shape into a mini dome. Place on a lightly greased baking tray. Lightly brush with egg glaze and sprinkle surface with some black and white sesame seeds. Bake in preheated oven at 180°C for 20–25 minutes.

Ingredients:

Filling:
55 grams water
125 grams UHT milk
55 grams sugar
5 grams agar-agar powder
55 grams whipping cream

Strawberry jelly skin:
250 ml. water
80 grams castor sugar
11 grams agar-agar powder
100 grams strawberry, hulled
150 ml. water
1 tbsp. evaporated milk
3 tbsp. thick coconut milk
1/8 tsp. red food coloring
1 tsp. biji selasih, soaked to soften
plastic mooncake moulds and round tart molds

Procedure:

Filling: Bring water, sugar, milk and agar-agar powder to a boil. Reduce the heat and simmer until sugar and agar-agar have dissolved. Add whipping cream and stir continuously with a hand-whisk. Remove from flame and continue to stir to prevent lumps from forming. Pour into tart moulds and leave aside to cool. Chill in the refrigerator until it is completely set.
Jelly skin: Put strawberries and 150ml water in a blender. Blend until fine, then set aside. Bring water, sugar and agar-agar powder to a boil. Reduce the heat and add strawberry mixture, evaporated milk, coconut milk, coloring and biji selasih. Cook over a gentle heat until mixture comes to almost a boil again, then turn off the heat. Wet the plastic mold and pour in the strawberry agar-agar mixture to fill about half the mold. Leave it to cool slightly until it almost sets. Put a piece of prepared filling in the center. Use a fork and lightly scratch the surface of the filling and fill up with the strawberry agar-agar mixture again and let it set completely before chilling in the refrigerator for 1–1 ½ hours. Knock the mold gently to dislodge the jelly mooncake. Keep refrigerated until ready to serve.

Ingredients:

Unbaked pastry skin
150 grams icing sugar
180 grams kou fun (commercial cooked glutinous rice flour)
40g shortening
180 grams ice-cold water
A few drops peach colouring
1/8 tsp. vanilla essence

Filling (1):
500 grams lotus paste

Custard filling (2):
30 grams plain flour (A)
45 grams corn flour (A)
20 grams custard powder (A)
10 grams milk powder (A)
150 grams castor sugar (A)
65 grams evaporated milk (B)
65 grams whipping cream (B)
80 ml. coconut milk (B)
1 egg (B)
20 grams butter
80 grams cream style sweet corn

Procedure:

Custard Filling (2): Mix (A) together in a mixing bowl. Add in (B) to mix. Strain mixture into a saucepan. Add in butter and cook over a very low heat, stirring with a hand-whisk until mixture turns creamy. Transfer to a tray and steam for 10–12 minutes. Remove from the steamer, add in sweet corn and blend until fine in a food processor. Divide into 40g portions. Wrap 1 portion lotus paste (60g) around the custard filling. Leave aside.

Pastry skin: Sift kou fun and icing sugar into a mixing bowl. Make a well in the centre and add shortening, essence and water. Quickly knead until dough is soft and smooth. Leave to rest for 20 minutes. Divide dough into 1/3 portion and add in peach colouring to blend. Leave the remaining portion plain. Combine plain colour and coloured dough together and cut each into 60 grams. Flatten dough by rolling between two sheets of plastic wrap. Coat balls of filling with kou fun before wrapping. Press into a wooden mooncake mould. Knock out to dislodge ping pei mooncake. Chill ping pei mooncake in the refrigerator.

Ingredients:

2 lbs. fresh prawns
1 bunch fresh coriander leaves or scallions
salt and pepper to taste
2 tbsp. oil

To be processed into a fine paste:
2 cm. galangal or fresh ginger (chopped)
3 shallots (chopped)
1 stalk lemongrass (chopped)
3 dried chilli (soak in hot water before use)
1 clove garlic (chopped)
1 tsp. roasted belacan

Procedure:

Process all the ingredients listed into a food processor and set aside. Heat wok and drizzle oil in wok. When wok is hot enough, add the mixture into the wok. Stir fry until fragrant (caution: do not burn). Add prawns to mixture. Add half coriander or scallions. Add salt and pepper. Remove prawns when they turn translucent and arrange on platter. Sprinkle remaining coriander or scallions on prawns. Serve immediately

TIP: Belacan must be roasted before use otherwise it will impart a rather bitter flavor. You can dry roast it in a pan (make sure area is well ventilated as smell is pungent) or you can toast it in a toaster oven on aluminum foil.

Ingredients:

1 whole chicken - cut into small pieces.
2 medium onions chopped.
5-6 tomatoes cut.
1 1/2 tsp. salt
1 1/2 tsp. red chili powder
1 tbsp. garlic, crushed
1 tbsp. ginger, crushed

Garnishing:
fresh coriander leaves, chopped
4-5 green chili
2 tbsp. coriander seeds
1 tsp. kalonji
1/2 cup cooking oil

Procedure:

In a large saucepan over medium heat, fry onions till golden brown. Now add the chicken, and stir. Add the remaining ingredients and cook over medium flame. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring. When the meat is cooked, reduce heat and cook for an additional 5 minutes. Garnish with fresh coriander and green chili. Serve with rice, roti or naan.

Ingredients:

Pinch of saffron threads (about 1/8 teaspoon)
1-1/4 cups heavy cream
8 cloves garlic
1 (1-inch) cube of fresh ginger, peeled
5 tablespoons blanched slivered almonds
1 cup water or beef broth, divided use
7 tablespoons vegetable oil
2 pounds boned lamb, cut into 1-inch cubes
10 whole cardamom pods
6 whole cloves
1 (1-inch) stick of cinnamon
2 medium onions, peeled and chopped
1 teaspoon ground coriander
2 teaspoons ground black cumin
1/2 teaspoon cayenne pepper
1-1/4 teaspoons salt
1/4 teaspoon garam masala

Procedure:

Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside. In a heavy-duty blender or small food processor, blend the garlic, ginger, almonds, and 7 tablespoons of the water or broth into a paste. Set aside. Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm. Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander, cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes. Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice, if desired. Makes 6 servings.

Ingredients:

1 kg. beef, cut into small pieces
1-2 cup water
4 tablespoons curry powder
1 tablespoon turmeric powder
1 large onion, pounded
2 lemongrass, crushed
3 cm. ginger, pounded
3 cm. galangal, pounded
4 tablespoons chili paste
5 small hot pepper
4 tablespoons coconut paste or desiccated coconut
1 cup coconut milk
3 leaves kaffir lime
1 leaf turmeric (optional)
1 cinnamon stick
star anise
2 tablespoons tamarind juice
salt
sugar

Procedure:

Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan. Cover and cook for 30 min or till beef tender. Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick. Serve hot over white rice, white bread or glutinous rice.

Ingredients:

250 grams Koay Teow (flat rice noodles)
150 grams prawns - shelled
125 grams bean Sprouts
5 stalks chives , cut into 2cm lengths
100 grams vegetable oil
4 eggs
2 cloves garlic, chopped
2 tsp. ground chili (add more if you prefer it spicier)
2 tsp. light soy sauce
2 tsp. dark soy sauce
10 grams cooked crab meat
Pepper to taste

Procedure:

Heat oil, add garlic and fry till fragrant in a very hot wok. Add prawns and ground chili. Stir-fry for about 15 secs. Add koay teow, soy sauce and additional oil if necessary. Mix in vegetables and bean sprouts. Push mixture to edge of wok, add a little oil in center. Add and fry the eggs and then mix everything together. Garnish with pepper and cooked crab meat. Serve immediately when its hot.

Ingredients:

White Chinese Noodles
1 chicken breasts, sliced into strips
2 squids, cut into slices
20 medium sized prawns
1 fish cake, cut into slices
1 cup chicken stock
2 garlic cloves, chopped
2 cups water
1 eggs, beaten
2 tbsp. light soy sauce
2 tbsp. oil
1 scallion, chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled green chili,to serve on side

Procedure:

Put 1 tbsp. of oil into wok and stir fry 1/2 of the chopped garlic. Add noddles and coat with light soy sauce. Remove from wok and unto serving dish. Place the rest of the oil into wok and stir fry the rest of the garlic. Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture). Add slices of chicken breasts. Add prawns, slices of fish cakes and squid. Boil till everything is cooked. Add in spinach. Bring everything to a boil again then turn off heat. Stir in egg. Add in salt and pepper for taste. Pour soup over noodles. Garnish with green onions. Serve immediately with pickled green chilies. Makes 2 servings.