Sago Kueh Kueh

• 400g Sago
• 1 litre water
• 400g Gula Melaka (palm sugar) for syrup
  
• 1 tbsp sugar for syrup
  
• 200ml water for syrup
• coconut milk for serving

Soak the sago in water for 15 mins and wash a few rounds like washing rice. Spoon the drained sago into a pot and fill with the 1 litre of water. On high fire, keep stirring and churning the mixture till ALL the sago dissolves. Have a little patience and stamina in churning the mixture which gets thicker and thicker, increasingly difficult to stir. The sago mix has to be free of opaque white spots.

In a separate pot, heat dissolve the Gula Melaka, sugar and 200ml of water together. Once combined, the syrup is ready.

Spoon the sago mix into mound-moulds and chill for at least half and hour to an hour before flipping out and serving with the syrup.

Sambal Stingray

• patti of stingray for 6 pax
• 1 tbsp sugar for marinate
  
• 2 tbsp light sauce for marinate
  
• 2 tbsp lemon juice for marinate
• 1 finely chopped chilli padi with seeds removed
• 1 big onion chopped
• 6 tbsp oil
• 8 tbsp sambal belachan
• 5 tbsp lemon juice more
  

In an aluminium foil-made tray, marinate fish and leave it wrapped in its marinate for half an hour. Heat pan of 6 tbsp of oil and place fish in the heated oil. Flipping the fish, let it cook on each side for about 2-3 mins. Then spread 1 tbsp sambal belachan on each side, with a generous sprinkle of chopped onion & chopped chilli padi. Fry the fish for another 12-15mins, flipping each sambal/onion-covered side every 2-3 mins. Add the rest of the sambal belachan and lemon juice as you flip and cook. Make sure fish has no pink or translucent flesh left, and is well-covered in the sambal mix. Enjoy the aroma.. Lift into dish and spoon the sambal mix over. Garnish with nice sprig of lime leaves and serve (with an optional fresh lime, cut in half).

If you have a grilling plate, you can choose to grill the stingray! If you have a barbecue, place the fish with all its other ingredients in its aluminum foil-tray, wrap up and barbecue!

21 Wings

21 wings

• 4 tbsp Bragg's Liquid Aminos
• 1 tsp pinch of salt
• slightly less than 1 tbsp of sugar
• 21 wings
  

Mix ingredients to Marinate wings. Cook in Oven over rack at 200 degrees Celcius for 20 mins, before flipping them on their other sides. Drizzle left over marinate on the paler side that has just been flipped over to face up, and continue cooking for another 20 mins or till both sides are golden brown. Remove the wings from the oven when cooked and let it stand for 2 mins on the rack for it to crisp on the outside. Serve.

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Long Beans

• 1 pkt long beans
• handful dried shrimp
• handful dried scallop
• 3 tbsp coconut milk
  
• 1/2 cup water
• 2 tbsp light sauce
• garlic
  

Brown the garlic and add in the light sauce and ground dried shrimp and scallop which have been pre-soaked in water so they're softer. Fry till fragrant and add in the water and coconut milk. Add the long beans and stir-fry. Serve.

Old Cucumber Soup

• handful wolfberries
• half handful red dates
• 3 honey dates
• 2 med sized old cucumbers
• 1 large pot of 9 cups of water
• pork bones
• Little bit of salt to taste

Throw everything in and boil. Add more water when necessary. Serves 6.

Kang Kong

• 1 Sotong cleaned & cut
• 3 pkts kang koang
• 3 tbsp sambal belachan
• 1 cup water
  
• handful of dried shrimp
• salt & oyster sauce to taste

Wash Kang Kong and soak dried shrimp in water for 5 mins. Dry and grind the shrimp. In a little oil, fry the ground shrimp till fragrant with the sambal belachan. Add the sotong and cook 3 mins before adding the kang kong in. Season with salt & oyster sauce and cook 2-3 mins. Serve.

For Uncle Chris & Aunt Maggie

Yellow Snowskin with Melon Seed Red Bean Paste

Toasted Black Sesame Snowskin with Lotus Paste

White Sesame Snowskin with Almond Green Tea Paste

White Sesame Snowskin with Sweet Ginger in White Lotus Paste

Double Chocolate Fudge in White Chocolate Icing

for mom & her BSF fellowship group

For the people I Love

Toasted Black Sesame Snowskin with Lotus Paste

White Sesame Snowskin with Almond Green Tea Paste

White Sesame Snowskin with Sweet Ginger in White Lotus Paste



This year I've made mooncakes for those I love.

It's my first year making mooncakes. Last year I enjoyed receiving them. I felt loved. Now, I want people who mean so much to me to feel the same kind of warmth I did. A mouthful is pure indulgence, and that's what love sometimes feels like to me. I savour the sweet cake, letting its flavour linger on my tongue, reluctant to finish each bite of the small cake. It's the same kind of reluctance you grit your teeth for when you have to say goodbye to some one who means so much to you.

Snowskin Mooncakes

Plain White Lotus

Plain Green Tea

Toasted Almond White Lotus

Sesame & Ginger White Lotus

Sesame & Almond Green Tea

Chicken Curry

adapted from Irene's Peranakan Recipes Tried out & Worth the buy
- Curry Ayam

• 2 trays chicken fillet cut into slightly bigger than bite-sized
• 4 medium-sized potatoes, de-skinned and diced (soaked in salt water)
  
• 1 carrot diced (soaked with potatoes)
  
• 3 shallots roughly chopped and fried till fragrant
• 2 cloves garlic minced
• 3 tbsp curry powder mixed with 4 tbsp water to form paste
• 2 and a half tbsp Sambal Belachan (sambal with prawn paste)
• 1-2 bowls water
  
• 200ml thick coconut milk
• 1/2 tsp salt
• small pinch of sugar
• 3 tbsp cooking oil

Heat Saucepan till hot, add the oil and fry the shallots, throw in the garlic and heat breifly, so that its aroma is released but is on just starting to brown. Throw in potatoes and carrots drained from the water, and fry till lightly browned. Add the Curry powder paste, coconut milk and Sambal Belachan and fry till fragrant, add the chicken and toss to coat well. When Chicken is starting to cook, add in the water and stir, mixing well. Consistency as desired, add the necessary amt of water. Add the salt, sugar, adding to desired taste. Let it all simmer for a while, allowing the potatoes and carrots to soften a little.

Ready to Serve.