Sweet Yam Pudding

Sweet Yam Pudding

Bottom layer Ingredients A and B
Ingredients A

200 g palm sugar (brown sugar) chopped
7 ozs water

Ingredients B
3 ozs coconut
50 g rice flour
50 g green bean flour

Top Layer ingredients C and D
Ingredients C
25 g rice flour

Ingredients D
20 g green bean flour
5 ozs coconut milk
8 ozs water
1 tsp yam paste
70 g sugar
1 tsp purple colouring

    Method

    Bottom layer
1. Bring ingredients A to boil. Add water to make up to 23 ozs.
2. Add ingredients B into ( 1), sieve and cook till half cooked. Add a little black soya sauce to male it more   shinny.
3. Grease a ( 6 X 9 )tin. Pour in half of the bottom mixtures, steam for 7 minutes. Then pour in another half and steam for another 7 minutes.

    Top layer
4. Mix ingredients D and boil till sugar melt, mix with flours and sieve. Pour in half of the purple mixtures onto bottom layer, steam for 5 minutes then pour in the other half and steam for another 5 minutes.

Mango Pudding (Kuih Santan Mango)

 Mango Pudding (Kuih Santan Mango)

 Ingredients
5 ozs coconut milk
8 ozs water
30 g green bean flour
1 tbsp instant jelly
5 g sugar

Filling
8 pcs mango (cut into squares)

Other
Pandan leaves to make square cases.

Method

1. Add milk in a pot, water and sugar to boil then add in green bean flour and instant jelly to boil cook till it   becomes thick batter.
2. Scoop 1 tbsp of batter into pandan case then add a piece of mango. Top up with another 1 tbsp of batter until full.
3. Leave to set and keep in fridge. Serve cold.

Fried Koay Teow (Flat Rice Noodles)

Fried Koay Teow (Flat Rice Noodles)

 Ingredients:
500g flat rice noodles
100g cockle (shelled)
20g spring onion chopped into inches length
Some vegetable (green mustard optional)
100g bean sprout
4 cloves  garlic (chopped)
100g prawn (shelled)

Seasoning:
3 tbsp soy sauce
2 tsp dark soy sauce
dash of pepper

Method:

1. Heat up the wok before adding in about 6 tbsp cooking oil.
2. Add in garlic when oil is hot, then add in prawn and seasoning,
3. Finally add koay teow and further fried for a while, them throw in the cockle and bean sprout.
    Just let the cockle warm will do, just let it hot up and then sprinkle the spring onion.
   Optional - add eggs for more flavor. Cook depending to taste. Some would prefer half-cook

Steamed Fish - Teow Chew Style

This dish is more or less like "Thai Style" with some minor changes in ingredients.

Steamed Fish - Teow Chew Style

Ingredients A

1 tbsp oil

1/2 tbsp chopped garlic

1 tbsp shredded ginger

50 g shredded pork

2 black mushrooms, soaked and shredded

1 pc bean curd, cut into 4 cubes

1 tomato, cut into 4 wedges

100 g preserved green mustard, cleaned and shredded

1 red chili, shredded

2 preserved wet plums

Seasoning

1/2 tsp salt

1 tbsp light soya sauce

1/2 tbsp fish sauce

8 tbsp water

1 tbsp "Shao Xing" wine

2 tbsp sugar

Dash of pepper and chicken stock granules

Ingredients B

1 fish 800 g

1 stalk spring onion, cut into 3 cm length

Method

1. Heat up 1 tbsp oil and saute chopped garlic until fragrant. Add in shredded ginger, pork, mushroom and stir well. Add in remaining ingredients, seasoning and bring to boil. Dish up.

2. Clean and cut 3 slits in the fish. Arrange in a steaming tray, pour over with (1) mixture and spring onion.

3. Steam at high heat for 8 minutes or until cooked.

Seafood Beancurd Special

 There are many eateries that  will recommend you this dish. The ingredients used in their recipe may differ at different eateries. With this recipe you can make your own Bean curd Special  with various seafood that suites your taste. This recipe posted here was taken from an old magazine which I have like.

Seafood Beancurd Special

Ingredients

2 pcs soft bean curds

2 pcs egg bean curd

150 g fish paste

1 egg

2 tbsp fried crispy dried squids, chopped

1 tbsp chopped coriander leaves

2 tbsp chopped carrot

1 tsp salt

1/2 tsp pepper

Dash of chicken stock granules

Corn flour for coating

Dipping sauce

Thai chili sauce and mayonnaise

Method

1. Mash soft bean curd and egg bean curd until fine. Add in the remaining ingredients and mix until well-combined.

2. Pour mixture into a greased 8 inches square tray and steam at medium heat for 20 minutes until cooked. Remove and leave to cool before cutting into pieces.

3. Heat oil for deep-frying, coat " bean curd" in corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve with Thai chili sauce or mayonnaise.

INTRODUCTION

There are many websites featuring recipes from around the world. You can find thousands of recipes of all categories in some sites alone. 

I’m sharing some of the recipes that I have, from friends and some taken from the internet which I come across and shall give credit and link them to their rightful authors.
Everyone can now enjoy their favorite dish at home and share their cooking skills and experience with friends and families with these guides and tips.
With so many good chefs and experts to guide us. It won’t be long that we too can become a good cook one day.