Ingredients:

1/2 medium ripe pineapple, peeled quartered and sliced into 1 cm. thickness
3-4 tablespoons chicken curry powder, mixed with
1/2 cup water
3 small onions, crushed
2 garlic cloves, crushed
2 cm. ginger, crushed
10 curry leaves
1/4 cup dried shrimp
1 cinnamon stick
1 star anise
3 cloves
1 cup coconut milk
3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
1 cup water
1/2 cup cooking oil
salt
3 tablespoons sugar

Procedure:

Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant. Add curry paste and dried shrimp and continue frying for few min, add water if too thick. Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute. Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

Ingredients:

Luo Han Guo filling:
1/2 piece luo han guo, broken up
75 grams palm sugar
5 red dates
700 ml. water
50 grams winter melon (tung kwa), finely grated and chopped
5 grams dried longan flesh, finely chopped
3 tsp. agar-agar powder

Green Tea Jelly Skin:
4 tsp. agar-agar powder
130 grams castor sugar
650 ml. water
2 tbsp. UHT milk

Jelly Egg Yolks Combined:
1½ tsp. agar-agar powder
75g castor sugar
1/8 tsp. salt
160 ml. water
2 pandan leaves, shredded and knotted

Mixed together in a small bowl
100 ml. milk
1 tsp. custard powder mixed together in a small bowl
A few drops red and yellow coloring
Ball-shaped ice-cube trays

Procedure:

Luo Han Guo filling

Bring palm sugar, luo han guo, dates and water to a boil. Once mixture comes to a boil, reduce the heat and simmer for 15–20 minutes. Strain the luo han guo drink to remove all impurities. Squeeze out excess water from the grated winter melon. Stir it into the luo han guo drink and add the chopped longan flesh. Bring to a boil again. Lower the heat and cook for 15–20 minutes. Add agar-agar powder, stirring continuously with a hand whisk until the mixture is well combined. Turn off the heat immediately. Pour into a square tray. Divide the square into even imaginary small squares. Drop a jelly yoke in the centre of each square. Leave aside to set completely before chilling in the refrigerator for 30–40 minutes. Cut into squares and put aside for use as filling later.

Green Tea Jelly Skin

In a pot, place agar-agar powder, sugar and water. Bring to the boil then reduce the heat and cook for 5–7 minutes. Turn off the heat and stir in green tea powder and milk. Strain the green tea mixture. Pour a layer of about 3/4cm of the mixture into a plastic jelly mooncake mold. Allow to cool until it is about three-quarters set. Place a prepared filling in the center of the mold and top with the green tea jelly skin mixture. Leave aside to set completely before chilling in the refrigerator for 30–40 minutes. To unmold, knock the plastic mold gently against a hard surface to dislodge the jelly mooncake. Makes 7.

Jelly Egg Yolks

Combine water, sugar, agar-agar powder and pandan leaves in a saucepan and bring to a boil. Reduce the heat and add milk and custard powder and coloring. Stir well to mix and continue to cook until mixture turns thick and begins to bubble. Remove and pour into the lower portion of the ball ice-cube tray. Cover with the upper tray and leave aside to set completely. Chill the tray in the refrigerator before removing the jelly egg yolks from the mold for use later.

Ingredients:

1 whole chicken
1 tbsp ginger juice (from grated ginger)
1 tbsp light soy sauce
1 tsp salt
2 tsp honey
1/2 tsp ground white pepper
1/2 tsp five-spice powder
1 to 2 small cucumbers (sliced)
springs of coriander (garnish)
chilli sauce (to serve)

Ingredients for Rice:
2 cups uncooked long-grain rice
1 1/2 tsp vegetable oil
5 fresh slices ginger
2 tbsp garlic (chopped fine)
1/2 tsp salt
2 1/3 cups chicken stock (from bouillon cubes)

Ingredients for Soup:
1 1/2 cups chicken stock (from cubes)
2 cups watercress or sliced Chinese cabbage
1/2 tsp salt
1/4 tsp pepper

Procedure:
Trim off the neck and fat from chicken, rinse, pat dry. In a bowl, combine the ginger juice, honey, light soy sauce, salt & pepper and five-spice powder. Rub all over chicken (inside and out). Set aside for 20 to 30 mins. Preheat oven to high heat. Place chicken in roasting pan and roast in preheated oven (40 to 60 mins). After the 1st 20 mins, reduce heat to medium. Roast chicken till brown and crisp.Chicken is done when juices run clear and no longer bloody. Remove chicken, set aside, let chicken rest (20 mins) then cut into pieces.

How to make Chicken Rice:
While chicken is roasting, rinse rice then drain. Heat oil in rice cooker pot. Fry ginger slices and garlic till golden brown. Add rice then stir-fry (3 to 4 mins) or till grains are well-coated with oil. Add salt and chicken stock (less if your prefer rice to be dryer). Cook rice in rice cooker (15 mins). Fluff rice with fork, remove then set aside.

How to prepare Soup:
Rinse watercress or cabbage, remove any bruised parts. Pluck watercress to 5 cm lenghts or cur cabbage into slices. Heat up chicken stock in pot, add vegetables. Cook 2 to 3 mins till just soft. Season with salt & pepper. Line a serving platter with cucumber slices and arrange chicken pieces on top. Garnish with coriander. Drizzle any juices left from the roasting pan over chicken. Serve with separate bowls of hot soup, rice and chilli sauce.

Ingredients:

For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

Procedure:

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Ingredients:

1 1b/ 500 grams beef (cleaned & cut into cubes)
salt & pepper to taste
1 1/2pt/ 900 ml. thick santan (coconut milk)
1 stalk lemon grass (crushed)
1 turmeric leaf (shredded)
4 to 5 kaffir leaves (cut into slivers)
toasted fine coconut crumbs (optional)

Ground Ingredients:

12 red chillies
1 in/ 2.5 cm. piece galangal (lengkuas)
5 cloves garlic
15 - 20 shallots
1 in/ 2.5 cm. piece ginger
1/2 in/ 1.3cm piece tumeric
2 tsp. salt

Procedure:

Season meat with salt and pepper. Leave aside for 20 to 30 minutes. In a pan, mix together the santan (coconut milk) and ground ingredients. Place over medium heat and stirl slowly to the boil. Add meat and continue boiling for 10 minutes. Put in the lemon grass, turmeric and kaffir leaves and seasoning to taste. Reduce heat to low. Simmer till meat is done and dark brown in colour. When the gravy becomes oily in texture, remove from flame. Discard lemon grass and turmeric leaf. Add coconut crumbs just before serving. Mix well.