Roasted Pork Belly (Char Siew)

Ingredients:
1 kg Pork Belly, skinless
2 tbsp Chopped Garlic
5 tbsp Malt Sugar for applying
1 tbsp Tapioca Flour

Marinade:
2 pcs "Nam Yu"
1 tbsp Malt Sugar
150 g Sugar
4 tbsp Soya Sauce
1 tbsp Oyster Sauce
1 tsp Dark Soya Sauce
1 tsp Five Spices Powder
1 tbsp "Shaoxing" wine

Method:
1) Mix the marinade ingredients well until the sugar dissolved.
2) Marinade with pork belly and chopped garlic for overnight. That is minimum time.
3) Preheat oven at 250 degree celsius for 10 minutes.
4) Arrange the marinated pork belly on the roasting wire rack.
5) Roasted for 15 minutes. Dish out and dip with marinade sauce. Turn over
    and continue roasted for another 15 minutes.
6) Dish out. Apply with malt sugar and continue to roast for 7 minutes.
7) Off the oven. Leave the roasted pork in the oven for an hour.
8) Bring the remaining marinade sauce to boil. Thicken it with tapioca flour.
9) Cut and serve the the pork belly with the sauce.

Asam Laksa

Ingredients:
1.3 kg Fish (medium size "ikan kembong")
3.5 litre Water
3 tbsp Tamarind Pulp (soaked with hot water)
Tamarind Peels (one hand full)
6 bundle "daun kesom"
3 stalks "Bunga Kantang" (chopped)

Spices Ingredients:
25 pcs/ 5-6 tbsp Shallot
7pcs Garlic
1 Onion
3 tbsp Dried Chillies

1 tbsp Red Chillies

6 stalks Lemongrass
1 tbsp Ginger
2.5 tbsp Balacan (Roasted)

Grind the ingredients separately
Cooking Oil

Other Ingredients:
1 Cucumber (cut into thin strips)
2 pcs Pineapple (cut into small strips)
1 plant Lettuce (slice to 1cm wide)
2 Onions (slice thinly)
2 stalks "Bunga Kantang" (slice thinly)
1 Red Chillies (slice thinly)
100g Mint Leaves (without stems)
1.3kg Laksa Noodles
1/2 tin Prawn Paste (mixed with 100ml hot water)

Method:

1) Steam the fish. Allow the fish to cool before removing the flesh.
    Have 3 smashed fish meat and others big chunks. Set aside the fish flakes.
2) Fry the spices until aromatic. Add the tamarind water.
3) Boil the 3.5 litre water in other pot.
    Then strain the fish stock before add into the boiling water.
4) Add the"daun kesom", tamarind peels and bunga kantang stalks.
5) Lower the heat, simmer for 20 minutes.
6) Remove the fish bone before adding the fried spices, salt and sugar to taste.
    Simmer for 30 minutes.
7) Add the fish flakes. Simmer for another 10 minutes.
    (Pre-cook the soup few hours earlier before serving)
8) Scald the laksa noodles and rinse them in cool water, drain. Set aside.
9) To serve, place a serving of laksa noodles in a bowl.
    Top with a little of each of the topping ingredients. Ladle with very hot
    laksa gravy over the noodles and toppings. Serve with a tablespoon
    of the diluted prawn paste.

This is for 10 bowls serving.

Potato, Cheese & Bacon

Ingredients:
2 Potato (medium size cut into strips)
1/2 pcs Onion (chopped)
5 pcs Bacon (cut into small strips)
3 tbsp Milk
Mozzarella Cheese (shredded)
A bit of Butter
2 tbsp Olive Oil
200 ml Water

Seasoning:
Dash of Pepper
1 tsp Salt (not too much, because bacon is salty)
Parmesan Cheese

Method:

1) Heat-up butter and olive oil. Fry onion till aroma then add-in
    potato continue frying.
2) Add-in water,salt and pepper simmer till dry.
3) Continue frying until potato tender.
4) Add-in bacon strip continue frying till aromatic.
5) Lastly, add-in milk. Fry with slow flame. About 2 minutes.
6) Add-in parmesan cheese and mozzarella cheese. Fry for 1 minute.
    Then serve.

Green Bean Porriage

Ingredients:
500 g Green Bean (washed and soaked for overnight)
3.5 to 4 liter  Water
1/2 block Brown Sugar (Gula Melaka)
3 pcs Screw Pine Leaf (clean and make a knot)
2 tbsp Pearl Sago (soaked and clean)
400 ml Thick Coconut Milk
1 tsp Salt.

Method:

1)  Boil the beans with water and screw pine leaf for 1/2 hours.
2)  Add-in sago and brown sugar. Continue simmer for 15 minutes.
3)  Stir the content occasionally to prevent from sticking to the bottom of the pot.
4)  Take away the screw pine leaf before add-in some sugar to taste.
     Continue boil for another 10 minutes.
5)  Lastly, add-in coconut milk and salt. Off the flame once it start to boil.
6)  Don't serve immediately. Let it settle for 30 minutes before serve.

Notes:
1) Time taken is 1 hour for boiling.
2) Yield is 12 bowls.

Bubur Ca Ca

Ingredients :
1 pc Yellow colour sweet potato (cut into cube)
1 pc Orange colour sweet potato (cut into cube)
1 pc Yam (cut into cube)
2 tbsp Sago (washed and soaked)
3 pcs Screw Pine Leaf
1 block Gula Melaka
Sugar to taste
2 pcs Coconut Milk
1 liter Water

Method :

1) Steam all potato and yam till cook. Keep aside.
2) Boil water with gula Melaka, screw pine leaf and sago until sugar dissolved.
3) Add-in steamed sweet potato and yam. Boil for 1 minute.
4) Add coconut milk and off flame when it start to boil again.

Chocolate Shortbreads Recipe

Chocolate Shortbread Ingredients:
260 g All-purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/2 tsp Salt
230 g Unsalted Butter @ room temperature
200 g Granulated Sugar
1 tsp Vanilla Extract
2 large Egg Yolk

Glaze:
200g Semi Sweet Chocolate, chopped
50g Pure Unsalted Butter
100g Pistachios Nuts, roasted and chopped


Method :

1)   Preheat oven at 180 degrees C with the rack in the centre of the oven.
2)   Lightly buttered two(2) 8"- 9"removable bottom tart pans.
3)   Sift flour, cocoa powder and salt in a bowl.
4)   Beat butter and sugar until smooth, about 2-3 minutes.
5)   Beat in vanilla extract and egg yolk and mix well.
6)   Add-in sifted flour cocoa mixture till a dough formed.
7)   Divide the dough into even portion and press it onto the pans evenly.
8)   Bake for 20 - 25 minutes or until the shortbread in a firm touch.
9)   Melt the chocolate and butter in a stainless steel bowl placed over a
      saucepan of simmering water.
10) Immediately, upon removing the shortbread from the oven,
      pour the warm chocolate glaze over the shortbread.
11) Using a spatula evenly spread the glaze to within 1/2" of the edge
      of the shortbread.
12) Sprinkle with the chopped pistachios and press them gently.
13) Let the chocolate shortbread cool completely on the wire rack then cut it.

Note: This recipe is for two(2) 8"- 9" size tart pan.

Mango Served with Sticky Rice

Sticky rice preparation:
3 cups  Glutinous rice (minimum soaked for 4 hrs)
1/2 cup Coconut milk
1 cup Water
1 tsp Salt

Gravy ingredients:
2 portion Sugar water
1 portion Coconut milk
Bit of salt

1 tsp Tapioca flour ( to thicken the gravy)

Sweet mangoes

Method:

1) Steam the rice. Once cooked, cool immediately in a basket.
 
2) Mangoes cut into small pcs and serve with sticky rice and gravy.