Fah Sang Wu (Peanut Butter Soup)

Ingredients:

250 gm creamy peanut butter
700 -750 ml water
Brown sugar to taste
1/2 tablespoon rice flour dissolved in 2 tablespoon of water

Method:

1. Put all ingredients in a sauce pan except the rice flour,  using a balloon whisk to blend till smooth.
2. Cook over low fire, stirring continually to get a smooth mixture.
3. Slowly drizzle in the rice flour solution until mixture thickens, do not use all the solution.

Long Yoke (Pork Jerky)

Ingredients:

300 gm lean meat (rear leg)
200 gm pork belly

(A)
1 1/2 tabsp soy sauce
1 tabsp fish sauce
1 tabsp wine
100 gm sugar
1 tabsp oyster sauce
1 tabsp cooking oil
1 1/2 tabsp water
1/4 teasp 5-spice powder
few drops red coloring 

Method:

• Minced both the meat together and mix in (A).
• Leave in fridge for 1-2 days.   
• Take a portion of meat on a parchment paper and cover with a cling wrap. 
• Roll to a thin layer. Remove the top piece of cling wrap.B
• Bake in oven of 100 C for 15 to 20 minutes to dry the meat. 
• Remove from oven, cut into rectangular shapes.  
• Grill the meat till dry and slightly charred.

Steamed Yam Cake

Apam Balik (Peanut Pancake)

Thick peanut pancake

Thin peanut pancakes

 Ingredients:

 Batter: 

300gm flour
1 1/2 cup  water
1 tsp instant yeast
1 tsp bicarbonate soda
1/3 cup sugar
1 eggs

Filling: 
Roasted peanuts-grind coarsely mixed with brown sugar
Butter
Creamy sweet corn

 Method:

• For the batter, mix altogether to a smooth batter. 
•  Leave for 30 minutes
•  Heat non-stick pan or heavy-bottomed pan, pour a ladle of batter and spread out flat like pancake. 
•  Sprinkle some peanut, sugar ,sweet corn and dot with butter. 
•  Cover with lid, cook over low heat and until the side become crusty and brown. 
•  Use a spatula to go round the edge and fold in half, remove from pan and cool slightly before cutting.  

Thin peanut pancakes

One large piece pancake before cutting.

Glutinous Rice Dumpling (Bak Chang)

Glutinous rice dumpling   Ingredients:  1 kg glutinous rice, soaked 4 - 6 hrs  Bamboo leaves - soaked for 6 hrs. Wash.  Filling:    800g belly pork 15 dried mushrooms - soaked, sliced half  200g dried chestnuts - soak in boiling water, discard the impurities then boil until soft 15 salted egg yolks - cut half 250g split green peas - soak overnight, drain, add 1tsp salt   Marinate for Pork:-  2 tsp  five spice powder  2  tbsp oyster sauce  3 tsp salt or to taste  2 tsp sugar  1/2 tsp pepper  1 tbsp rice wine   Dark & light soya sauce  2-3 tbsp oil  3 cloves garlic - chopped finely  6 shallots - sliced thinly (A) Sauce for the Rice: 4 shallots - sliced 3 garlic - minced 1 tsp chinese 5 spice powder pepper & salt to taste Light soya sauce   Method 1.  Heat oil and saute shallots and garlic until fragrant.  2.  Add marinated pork, fried till fragrant add chestnuts and mushrooms. Stir 4 - 5 minutes, Remove. 3.  Heat wok with 2 tbsp oil, stir-fry (A) and add glutinous rice. Remove. 4.  Take two bamboo leaves, make them overlap slightly and fold into a conical shape. 5.  Put 1 tbsp rice into the funnel base. Add 1 tbsp. filling and a piece of salted egg yolk. 6.  Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with string. 7.  Boil a large pot of water and add 2-3 tsp salt. 8.  Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. 9.  Top constantly with boiling water to maintain level of water at all times. 10.When cooked, remove the dumplings and hang to dry.  Tip: If using pressure cooker, cook for 45 minute.

Kaya

Kaya cooked in a heavy-bottom pot

 Ingredients:

8 eggs
300 gm brown sugar
400 ml santan
few pandan leaves

Method

1. Beat egg , add santan then sieve.  Add in sugar and beat till well blend.
2. Cook over low fire in a heavy bottom pot, stirring continuously till thick for about 45 minutes.

Ang Ku Kueh

Fry the coconut with palm sugar till dry. Fry the mashed mung bean till dry. Ingredients: Sweet Potato dough: 300g purple sweet potatoes or yellow sweet potatoes (A) 180 g glutinous rice flour 2 tabsp sugar 3 tabsp corn oil 180 ml +/- water Coconut filling: 1 whole fresh grated coconut flesh Palm sugar  to taste - dissolved in 1/4 cup water, strained to remove impurities Few pandan leaves Mix altogether and fry till dry. Form into small balls using a cookie scoop. Mung bean filling: 150gm mung bean - steam till soft 80 gm sugar or to taste 80 ml +/- water 1 tabsp oil 2 - 3 pandan leaves Boil to dissolve sugar, water and pandan leaves.   Add sugar syrup and oil to mung beans, fry till slightly dry.  Remove and form into balls using a cookie scoop.  Method: Steam sweet potatoes till soft, about 15mins. Use a potatoe masher, mashed the cooked sweet potatoes, add in (A) mix well till a soft dough. Keep aside and rest 30mins. Shape into small balls using a cookie scoop.  Grease the “Ang Ku Kueh” mould by brushing some corn oil.  Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.  Place the ball in the mould, press evenly, then knock out and place on banana leaf.  Arrange on a steaming tray and steam for 8 minutes over medium flame. Brush with oil.