Recipe

BBSS
RECIPE BOOK
Name: __________________________
Class: _________
Year: _________
Teacher I/C: __________________________
Edited and Compiled by Mdm. Sri Haryati A. H., 2011

Message from the Principal
Dear Home Ec teachers and students of BBSS,
How exciting! Your very first BBSS Recipe Book!
As I thumbed through the pages of this book, I was so tempted to drop

everything and straightaway try my hand at cooking the scrumptious looking
dishes. I am sure that the other readers will feel the same.
Congratulations on this great effort. The BBSS Recipe Book will go a

long way to encourage our BBSS community to cook exciting and healthy
food.
The family that eats together will grow from strength to strength together.
Well done!
Be our Best,
Mrs Lysia Kee

Principal
Edited and Compiled by Mdm. Sri Haryati A. H., 2011

Table of Contents
CHAPTER 1 - SCONES........................................................................................................ 6
SCONES (rubbing-in-method) ......................................................................................... 6
CHAPTER 2 - CAKES ........................................................................................................... 7

CAKES - (rubbing-in method) .......................................................................................... 7
CAKES - (creaming method) ............................................................................................ 8
CAKES - (creaming method) .......................................................................................... 10
CAKES - (whisking method) ........................................................................................... 11
CAKES - (melting method) ............................................................................................. 12
CHAPTER 3 - BISCUITS .................................................................................................... 13

BISCUITS - (rubbing-in method).................................................................................... 14
BISCUITS - (creaming method) ..................................................................................... 15
BISCUITS - (melting method) ........................................................................................ 16
CHAPTER 4 - LOCAL CAKES ........................................................................................... 17

Pulut Serikaya (Steaming) ............................................................................................. 17
Kuih Kosui (Steaming).................................................................................................... 18
Steamed Yam Cake (Steaming) .................................................................................... 19
Ondeh Ondeh (Boiling)................................................................................................... 20
Kuih Bingkar (Baking) ..................................................................................................... 21
Masala Vadai (Deep frying) ........................................................................................... 22
CHAPTER 5 - PASTRY ...................................................................................................... 23

PASTRY - Short crust pastry (rubbing-in method)...................................................... 23
Baked Curry Puffs ( savoury ) ....................................................................................... 23
Cornish Pasties (savoury) ............................................................................................... 24
Seafood Quiche (savoury) .............................................................................................. 24
Apple Tartlets (sweet)...................................................................................................... 25
PASTRY - Rough Puff pastry ......................................................................................... 26
Chicken Turnovers (savoury) ......................................................................................... 26
Jam Puffs / Kaya Puffs (sweet) ...................................................................................... 27
PASTRY - Choux pastry ................................................................................................. 28
CHAPTER 6 - YEAST ......................................................................................................... 30

Yeast Dough (for Pizza) - Basic Recipe ....................................................................... 30
Pizza Deluxe ..................................................................................................................... 30
Bun Dough - Basic Recipe .............................................................................................. 31
Chicken and Vegetable Buns - (savoury) ..................................................................... 31
Coconut Buns - (sweet) ................................................................................................... 32
BBSS Recipes/Sri/2011 3
CHAPTER 7 - BATTERS .................................................................................................... 33
Pouring / Pancake Batter – Basic recipe ...................................................................... 33
Kuih Dadar - (sweet) ........................................................................................................ 33
Coconut Filling (inti) ......................................................................................................... 33
Coconut Sauce ................................................................................................................. 33
Roti Jala with Chicken / Meat Curry - (savoury) .......................................................... 34
Banana Fritters ................................................................................................................. 35
Yam / Sweet Potato Fritters............................................................................................ 35
Sweet Sour Fish / Chicken / Prawns ............................................................................. 35
Jemput-jemput Pisang (sweet) ...................................................................................... 36
Prawns in thick batter - (savoury) .................................................................................. 36
CHAPTER 8 - DESSERTS ................................................................................................. 37

Chocolate Pudding (Hot Dessert) .................................................................................. 37
CUSTARD SAUCE ............................................................................................................... 37
Bubor Cha Cha - (Hot / Cold Dessert) .......................................................................... 38
Green Beans and Sago Soup with Gula Melaka & Coconut Milk ............................ 38
(Hot / Cold Dessert) ......................................................................................................... 38
Banana Hoon Kueh / Kuih Pisang - (Cold Dessert).................................................... 39
Sweet Corn Hoon Kueh .................................................................................................. 39
Agar-agar Gudir (Coconut Agar-agar) .......................................................................... 40
Orange Wedges ............................................................................................................... 40
Magic Agar-agar ............................................................................................................... 41
Unbaked Cheese Cake ................................................................................................... 42
CHAPTER 9 - SOUPS......................................................................................................... 43
Mixed Vegetable Soup – Clear Soup ............................................................................ 43
Tomato Cream Soup ....................................................................................................... 44
Cream of Chicken Soup .................................................................................................. 45
CHAPTER 10 - BEVERAGES............................................................................................ 46
Cold Beverages ................................................................................................................ 46
Pineapple Drink / Crush .................................................................................................. 46
Lemon Barley Drink ......................................................................................................... 46
Nourishing Beverages ..................................................................................................... 47
Soya Bean Milk ................................................................................................................. 47
CHAPTER 11 - VEGETABLE DISHES ............................................................................ 47

Stir Fried Broccoli ............................................................................................................. 48
Stir Fried Mixed Vegetables ........................................................................................... 48
Dhal Curry ......................................................................................................................... 49
Vegetable and Fruit Salad .............................................................................................. 49
Gado-gado......................................................................................................................... 50
CHAPTER 12 - RICE ........................................................................................................... 51
Plain Steamed Rice ......................................................................................................... 51
Yellow Rice ........................................................................................................................ 51
Sambal Fried Rice – hot and spicy................................................................................ 52
Fried Rice – Chinese style .............................................................................................. 52
Nasi Lemak with Ikan Bilis (Anchovies) Sambal ......................................................... 53
Lor Mai Kai (Chicken & Mushroom Glutinous Rice) ................................................... 54
CHAPTER 13 - PROTEIN DISHES .................................................................................. 55

CHICKEN........................................................................................................................... 55
Chicken Curry - boiling, simmering .............................................................................. 55
Chicken Kebabs - Grilling ............................................................................................. 56
BEEF & MUTTON ............................................................................................................ 57
Keema - simmering ......................................................................................................... 57
Rendang - simmering ...................................................................................................... 58
Meat Loaf - baking........................................................................................................ 58
FISH & SHELLFISH ......................................................................................................... 59
Grilled Fish ..................................................................................................................... 59
Steamed Fish ................................................................................................................... 59
Sweet and Sour Fish........................................................................................................ 60
Baked Fish and Spinach – steaming, baking, boiling ..................................................... 61
Prawn Cutlets – shallow frying ...................................................................................... 62
Prawn Sambal ................................................................................................................. 62
EGGS ................................................................................................................................. 63
Scotch Eggs – deep frying .............................................................................................. 63
Potato Eggs ..................................................................................................................... 63
Omelette .......................................................................... Error! Bookmark not defined.
CHAPTER 14 - LOCAL FAVOURITES (ONE DISH MEALS) ....................................... 65

Fried Noodles.................................................................................................................... 65
Vegetarian Mifen (Bee Hoon) ......................................................................................... 66
Mee Siam with Gravy....................................................................................................... 67
Spaghetti Bolognese........................................................................................................ 68
Tauhu Goreng ................................................................................................................... 69
Shepherd’s Pie ................................................................................................................. 70
NOTES .................................................................................................................................. 71
CHAPTER 1 - SCONES
SCONES (rubbing-in-method)
Basic recipe
100 g plain flour

a pinch of salt sift together
2 level tsp baking powder
40 g butter – chopped finely
1 tsp sugar
50 ml milk (approx)
milk / egg for glazing
Method:
1. Lightly grease baking tray.

2. Sift flour, salt and baking powder together.
3. Rub butter into flour with fingertips until mixture resembles fine breadcrumbs.
4. Mix in sugar and any dry ingredients if used.
5. Mix into a semi-soft dough with milk. Knead lightly till smooth.
6. Pat dough to 2 cm thick.
7. Cut with a plain cutter ( make 2 each time ). Pat into shape and place them side by
side on prepared tray.
8. Glaze top with beaten egg. Bake till light golden brown.
9. Serve scones with butter and jam. They can be served in a basket lined with a
napkin.
Oven shelf : Top

Oven temperature: 200° C
Baking Time: 10 – 12 mins
Variations
Fruit Scones - Add 25 g raisins / currants / sultanas.
Date Scones - Add 25 g of chopped dates (remove stones).
Wholemeal Scones - Use half wholemeal and half plain flour.
Tea Scones - Add ½ beaten egg and reduce the milk to 30 ml. Serve scones with
butter and jam.
Cheese Scones - Add 25 g grated cheese, a pinch of mustard and pepper.
☺☺ Scones are best eaten fresh, hot and buttered.
CHAPTER 2 - CAKES
CAKES - (rubbing-in method)
Basic recipe
100 g self-raising flour OR

100 g plain flour sift
together
50 g butter (hard) – chopped finely
50 g sugar
½ egg
¼ tsp vanilla essence beaten
together
Method:
1. Grease patty tin / baking tray or use cake cases.

2. Sift flour and baking powder together.
3. Rub butter into flour with fingertips until mixture resembles fine breadcrumbs.
4. Add sugar and fruit, if used.
5. Add beaten egg and vanilla essence and mix to a semi-stiff consistency.
6. Place mixture in spoonfuls onto prepared tray.
7. Bake till golden brown.
Oven shelf : Middle

Baking Time: 20 - 25 mins
Variations
Rock Buns - Add 25 g raisins / currants and ¼ tsp cinnamon, if desired.
Jam Buns - 1 – 2 tbsp raspberry jam / kaya / nutella, etc.
Divide mixture into 6 portions. Roll each portion into a ball. Place the
balls on a tray. With a finger, make a hole in the centre of each ball.
Fill each hole with jam using a teaspoon.
Coconut Buns - Add 1 tbsp of dessicated coconut.
☺☺ The butter or margarine should be hard and not soft for easy rubbing.
CAKES - (creaming method)
Basic recipe
100 g self-raising flour – sifted OR

100 g plain flour sifted together
1 tsp baking powder
75 g butter
60 g – 75 g sugar
1 large egg
½ tsp vanilla essence beaten together
1 - 2 tbsp milk
Method:
1. Lightly grease patty tin or place paper cake cases in a patty tin.
(Use sandwich tin for whole big cake).
2. Cream butter and sugar until light and fluffy.
3. Add in the beaten egg a little at a time and beat well after each addition to
prevent curdling.
4. Fold in sifted flour with metal spoon or scraper. Do not stir.
5. Add in other flavourings or dry ingredients – if used.
6. Add in milk to mix to a soft dropping consistency.
7. Fill prepared cake tin with mixture until three-quarters full.
8. Bake till golden brown
Oven shelf : Middle

Variations
Queen Cakes - Add in 50 g raisins.
Chocolate Chip Cup Cakes - Add in 50 g chocolate chips.
Cherry Cup Cakes - Add 6 pieces of glace cherries and a drop of red colouring.
Cheesy Cup Cakes - 30 g cream cheese. Spoon ¼ tsp of cream cheese into each
half-filled case. Cover the cream cheese with more cake mixture.
Madeleines - 1 tbsp jam (softened), 2 tbsp desiccated coconut, 1 glace cherry, 6 cup
cases.
Follow basic recipe and bake in 6 greased dariole moulds. Remove from
moulds. Allow to cool and brush side and top with jam. Roll in
desiccated coconut. Top with 1/6 piece of cherry. Stand cakes in cake
cases.
Banana Cake - 3 pieces pisang emas (mashed).
Marble cake - Prepare 2 portions of basic rich cake. Add 1 dessertspoon of cocoa
(Large cake) powder to one portion and the other leave it plain.
Alternate the cocoa mixture with plain mixture when putting them
into the baking tin.
Classic fruit cake - Replace the sugar used with 75 g brown sugar. Sift ½ level tsp
(Large cake) mixed spice and ¼ level tsp cinnamon to the sifted flour. Add 50 –
75 g mixed fruits to the sifted flour.
☺☺ Flour should not be beaten or stirred but folded carefully into the creamed
mixture.
☺☺ For large cakes, the baking time is usually about 30 - 45 minutes and the oven
temperature should be lowered to 160° C.
☺☺ To test whether the cake is cooked, pierce it through with a metal skewer and
then remove it quickly. There should not be any cake mixture sticking to the
skewer.
CAKES - (creaming method)
Carrot / Pumpkin Cake
85 ml corn oil cream together lightly

100 g brown sugar
2 large eggs
200 g carrot / pumpkin – grated finely
50 g walnuts - chopped coarsely
75 g wholemeal flour
75 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda sift together
1 tsp cinnamon
½ tsp vanilla essence
Method :
1. Grease and line round or loaf tin.

2. Lightly cream oil and sugar with wooden spoon. Gradually add eggs.
3. Stir in the grated carrots / pumpkin and walnuts.
4. Fold in the sifted flour with a tablespoon. Consistency : thick batter.
5. Pour mixture into the greased loaf tin.
7. Cool and top with icing if desired.
Oven shelf : Middle

Cream Cheese Icing (Optional)
125 g cream cheese - softened

200 g icing sugar
60 g butter ( optional )
1 tsp vanilla essence
1 dsp grated lemon rind
1 tbsp lemon juice
Method :
Cream all ingredients together to make a smooth topping. Allow icing to set before slicing
the cake.
☺☺ A light fibre, low cholesterol, fruity vegetable cake rich in Vitamin A.
CAKES - (whisking method)
Basic recipe – Fatless True Sponge
50 g self-raising flour, sifted

50 g sugar
2 eggs
Method :
1. Grease and line the base of a sandwich / Swiss roll tin with greaseproof paper.
2. Whisk the sugar, eggs and vanilla essence until thick and fluffy.
3. Fold in half the flour until it is thoroughly mixed, then fold in the other half of the
flour.
4. Pour the mixture into the prepared tin.
Oven shelf : Middle

Variations
Swiss Roll - 2 tbsp jam

2 level tsp caster sugar for rolling
To prepare for rolling :
1. Put a piece of greaseproof paper on pastry board and sprinkle evenly with caster
sugar.
2. Turn cake onto prepared board.
3. Trim edges if necessary.
4. Spread jam evenly all over cake.
5. Make a shallow cut in cake about 2 cm from the shorter end.
6. Roll up tightly lifting up the sugared paper.
7. Hold the rolled end down for a few seconds.
8. Dust with icing sugar.
9. Cut into 1.5 cm slices and serve on round plate lined with doily.
CAKES - (melting method)
Gingerbread
50 g butter
50 g brown sugar melt together but do not overheat
1 tbsp golden syrup
1 tbsp orange marmalade ( optional )
70 ml milk
1 egg – beaten
125 g plain flour + 1 tsp baking powder OR
125 g self-raising flour
1 level tsp bicarbonate soda sift together
1 level tsp mixed / all spice
1 level tsp ground ginger
Method :
1. Grease baking tin.

2. Melt butter, sugar and golden syrup in saucepan. Do not overheat.
3. Remove from fire. Add milk and stir well.
4. Make a well in the centre of the sifted ingredients. Pour in beaten egg and half of
the syrup mixture. Mix thoroughly till smooth.
5. Gradually add in the rest of the syrup mixture – thick batter consistency.
6. Pour into tin and bake.
Oven shelf : Middle

Variations
Gingerbread Upside-Down Cake
1 qty gingerbread mixture

12 g butter
1 tsp brown sugar
4 pineapple rings
2 cherries – cut into halves
Method :
1. Grease baking tin. Melt butter in a saucepan. Add sugar and stir till syrupy.
2. Pour into baking tin. Arrange pineapple rings and cherries as desired.
3. Prepare gingerbread mixture and pour over pineapple rings.
4. Bake as required.
5. Serve warm or cold.
CAKES - (melting method)
Brownies
50 g butter
40 g sugar melt in double boiler or in a basin placed
50 g plain chocolate over a saucepan of boiling water
60 g self-raising flour – sifted
1 egg – beaten
½ tsp vanilla essence mix together
25 g walnuts - chopped coarsely
50 g chocolate chips
2 tbsp milk
Method:
1. Grease a shallow square baking tin.

2. Melt butter, sugar and chocolate in a double boiler / basin placed over a
saucepan of boiling water.
3. Add the chocolate mixture, egg, milk and vanilla essence to flour. Mix well to a
smooth thick batter consistency.
4. Add chopped walnuts and chocolate chips.
5. Pour mixture into prepared baking tin and bake.
6. Cut into squares while warm.
7. Leave to cool in baking tin.
Oven shelf : Middle

☺☺ The chocolate must be carefully and gently melted without coming into
contact with the steam.
CHAPTER 3 - BISCUITS
BISCUITS - (rubbing-in method)
Basic recipe
100 g plain flour sift together

50 g butter
50 g sugar
½ egg – beaten
¼ tsp vanilla essence mix together
Method:
1. Lightly grease baking tray / sheets.

2. Rub butter into flour until mixture resembles fine breadcrumbs.
3. Add in sugar.
4. Add beaten egg and vanilla essence. Knead lightly till smooth.
5. Use as desired and bake till golden brown.
Oven shelf : Middle

Oven temperature: 150° C - 160° C
Ways of shaping the biscuits
Method 1
Divide the mixture into 20 portions. Roll each piece in lightly-floured hands. Place biscuits
2 cm apart on prepared baking tray. Flatten biscuits with a fork.
Method 2
Roll out dough on lightly-floured board to 0.5 cm thick. Use biscuit cutter to cut and prick
biscuits with a fork before baking.
Method 3
Put biscuit dough into a biscuit forcer and pipe shapes as desired.
Variations
Peanut Biscuits - 1 tbsp roasted peanuts ( finely pounded )

1 glace cherry – cut into small pieces
Add pounded peanuts together with sugar. Follow method 1.
Decorate with cherries.
Animal Biscuits - 2 glace cherries – cut into smaller pieces, some currants
Follow basic recipe and Method 2.
Use animal cutters and decorate with cherries / currants.
BISCUITS - (creaming method)
Basic recipe
100 g flour sift together

1 tsp baking powder
75 g butter cream together

75 g sugar
1 egg – beaten
Method:
1. Lightly grease baking tray / sheet.

2. Cream butter and sugar till light and creamy.
3. Gradually add egg and vanilla essence beating well after each addition.
4. Add dry ingredients and mix well to form a stiff consistency.
5. Flour hands and shape into small balls. Flatten with a fork.
6. Place cookies on tray 1 cm apart.
7. Bake till golden brown. Cool.
8. Serve or store in air-tight containers.
Oven shelf : Middle

Variations
Chocolate Melting Moments - Add 1 tbsp cocoa powder to 75 g sifted flour.

½ cup cornflakes – crushed.
Shape the mixture into balls and roll them onto the
crushed cornflakes.
Nestum and Chocolate Cookies - 50 g nestum cereal

25 g chocolate chips
Coconut Forcer Biscuits - 2 tbsp desiccated coconut

2 glace cherries – cut into smaller pieces
Put biscuit dough into a biscuit forcer and pipe shapes as
desired. Decorate with cherry pieces.
BISCUITS - (melting method)
Gingernut Biscuits
50 g butter
50 g brown sugar melt in saucepan
leave to cool a little
1 tsp honey
1 level tsp ground ginger
pinch of nutmeg
50 g roasted peanuts – sift together
Method:

2. Melt butter, sugar and honey together. Leave to cool a little.
3. Add melted ingredients to flour mixture and peanuts. Mix well to a stiff
consistency.
4. Flour hands and roll mixture into small balls.
5. Bake till light brown.
Oven shelf : Middle

CHAPTER 4 - LOCAL CAKES
Pulut Serikaya (Steaming)
1 cup glutinous rice – soaked

½ cup thin coconut milk
a pinch of salt
1 pc pandan leaf
Top layer
½ cup thick coconut milk

2 eggs
1 dsp plain flour
75 g sugar
¼ tsp green colouring / pandan paste
1 tsp vanilla essence
Method:
1. Prepare the steamer and line the loaf tin with cling wrap.
2. Prepare the bottom layer :
a. Mix the soaked glutinous rice, thin coconut milk and salt together. Put into
the loaf tin and steam with the pandan leaf.
b. After 15 minutes, remove the loaf tin from steamer and press the
glutinous rice to make it firm. Steam for another 5 minutes.
3. Prepare the top layer:
a. Blend the flour with a little of the thick coconut milk.

b. Beat the eggs lightly and add to the blended flour.
c. Add in the remaining thick coconut milk, sugar and vanilla essence. Mix well.
4. Remove the pandan leaf from the glutinous rice and slowly pour in the prepared
mixture for the top layer over the steamed glutinous rice.
5. Steam for another 10 – 15 minutes.
6. Leave to cool before cutting.
☺☺ Cover the loaf tin with a piece of aluminum foil before steaming it. This will
prevent water droplets from falling onto the top layer thus causing it to be
soggy and wet.
LOCAL CAKES
Kuih Kosui (Steaming)
75 g rice flour
75 g tapioca flour mix together (A)
125 ml water
1 tbsp alkaline water
½ cup chopped gula melaka

1 tbsp sugar
125 ml water boil together (B)
1 pc pandan leaf
½ cup grated white coconut

a pinch of salt mix well and put to microwave for abt 1 -2 mins.
1 pandan leaf
Method:
1. Mix all the ingredients in (A) in a mixing bowl.

2. Boil the ingredients in (B) to make a syrup mixture.
3. Strain the hot syrup gradually into the flour mixture, stirring with wooden spoon
until well mixed.
4. Steam a greased square tin for 5 minutes.
5. Pour the mixture into the hot tin and steam over high heat for about 30 minutes
6. When the cake is cooked, leave it to cool completely.
7. Cut into pieces of 3 cm square and toss them in the grated white coconut before
serving.
LOCAL CAKES
Steamed Yam Cake (Steaming)
200 g yam – diced / grated

125 g rice flour
¾ tsp salt sift together
300 ml water
1 tbsp oil
4 shallots – sliced thinly
2 tbsp dried prawns – soaked and pounded
1 dsp oyster sauce (optional)
½ tsp pepper
½ tsp chicken stock granules
Garnish:
1 stalk spring onion – chopped

1 tsp roasted sesame seeds
1 red chilli - seeds removed and sliced finely
1 tbsp fried shallots
Method:
1. Prepare steamer and grease a square sandwich tin.

2. Make a well in centre of flour. Gradually stir in water.
3. Heat oil. Add in sliced shallots and dried prawns. Stir-fry until fragrant.
4. Add yam, oyster sauce (if used) and seasonings. Fry for a minute. Remove
from heat. Add flour mixture and mix well.
5. Pour into greased sandwich tin. Steam for 35 minutes or until set.
6. Garnish well. Cool before cutting cake into small squares. May be served in
small paper cake cases.
LOCAL CAKES
Ondeh Ondeh (Boiling)
100 g sweet potato - boiled

50 g glutinous rice flour
2 tbsp warm water
½ tsp green colouring
25 g gula melaka –cut into 12 pcs of peanut size
½ cup grated white coconut

pinch of salt mix well and put to microwave for abt 1 -2 mins
Method :
1. Boil sweet potato till soft. Peel and mash finely.

2. Add glutinous rice flour, colouring and water and mix to a pliable dough. Knead
till smooth.
3. Divide the dough into 12 portions and roll into small balls.
4. Make a hole in each and put in a piece of gula melaka. Seal and re-shape the
ball.
5. Bring some water to boil in a saucepan and add in a few balls at a time. When
the balls float to the surface they are cooked.
6. Drain well and roll in the microwaved coconut.
7. Serve in a round plate lined with banana leaf.
LOCAL CAKES
Kuih Bingkar (Baking)
300 g grated tapioca – drained

1 egg – beaten
1 tbsp plain flour
50 g grated white coconut
100 ml coconut milk – from 2 tbsp coconut cream
75 g sugar
25 g butter – melted
¼ tsp salt
some yellow colouring
Method:
1. Melt the butter in a saucepan.

2. Mix in all the other ingredients with a wooden spoon.
3. Pour the mixed ingredients into a greased sandwich cake tin. Put to bake.
4. Leave the cake to cool completely before cutting it into slices.
Oven shelf : Middle

LOCAL CAKES
Masala Vadai (Deep frying)
150 g yellow dhal – soaked until soften & ground coarsely

1 red chilli – finely chopped
5 shallots – sliced
1 slice ginger – finely chopped
½ tsp curry powder
½ tsp salt
oil for deep frying
Method:
1. Mix all the ingredients in a mixing bowl and divide the mixture into 8 to 10 equal
portions.
2. Roll each portion into a firm ball and flatten it between the palms of the hands.
3. Heat the oil for deep-frying.
4. Use a frying slice and carefully put each Masala Vadai in the hot oil.
5. Fry till they are golden brown on both sides.
6. Drain them on kitchen paper towels.
7. Serve with whole green chillies.
CHAPTER 5 - PASTRY
PASTRY - Short crust pastry (rubbing-in method)
Basic recipe
100 g plain flour – sifted

50 g butter ( hard ) – chopped finely
2 – 3 tbsp water
Method:
2. Rub butter into flour until mixture resembles fine breadcrumbs.
3. Add water to bind into semi-stiff dough.
4. Use as required.
Oven shelf : Top

Oven temperature: 180° C - 200° C
Variations
Baked Curry Puffs ( savoury )

1 qty of basic short crust pastry dough
Filling (cooked)
50 g minced meat – beef/chicken
1 potato – boiled, skinned and diced
¼ large onion – chopped
1 rounded tsp curry powder – mix with water to form a paste
¼ tsp salt
1 tbsp oil
1 egg – for glazing
Method:
1. Preheat the oven.

2. Prepare the short crust pastry dough.
3. Heat the oil in a frying pan.
4. Fry the chopped onion and curry paste till fragrant.
5. Add the minced meat, potato and salt. Stir and cook till quite dry. Remove from
pan and leave to cool.
6. Roll out the pastry on a lightly floured board to about 0.5 cm thickness.
7. Cut 6-8 round pieces using a pastry cutter.
8. Put a tsp of filling in the centre of each round piece of pastry.
9. Fold each piece into half.
10. Press lightly to seal the edges. Flute the edges by pinching and twisting them
with fingers.
11. Place them on a baking tray and glaze with egg.
12. Bake in the preheated oven for 20 – 25 minutes.
Cornish Pasties (savoury)
1 qty of basic short crust pastry dough
Filling (uncooked)
100 g minced meat - beef / chicken

1 potato – diced
salt and pepper to taste
2 tbsp water
Method:
1. Make the pastry

2. Roll out thinly and use a small saucepan lid to cut 2 – 3 rounds of pastry.
3. Mix all of the filling ingredients together. Moisten with water.
4. Divide the filling into equal portions according the number of rounds of pastry.
5. Put one portion of the filling on the centre of each round of pastry. Damp the
edges, draw them together and pinch with the thumb and finger of the left hand,
then the thumb and finger of the right hand – continue this from left to right.
6. Brush with beaten egg.
7. Put to bake for 20 minutes and glaze once more before putting them back to the
oven for another 5 minutes.
Seafood Quiche (savoury)
1 qty of basic short crust pastry
Filling
50 g tuna
50 g small prawns – shelled
2 eggs – beaten
½ red chilli – chopped
1 stalk Chinese celery – chopped
100 ml milk
salt and pepper
Method:
1. Lightly grease 2 small flan tins / aluminium foil dish.

2. Line the flan tins. Prick base of pastry with fork.
3. *Bake blind for 10 minutes.
4. Mix filling and pour into pastry shell.
5. Further bake for 10 -15 minutes till filling is set and golden brown.
6. Garnish with parsley.
* means to bake the pastry without any filling.
Apple Tartlets (sweet)
1 qty of basic short crust pastry
Filling:
1 green apple – peeled, cored and sliced thinly Boil and simmer for 10 mins, till
1 tbsp water filling is of thick consistency OR
3 cloves Microwave the fillings for 5 mins
2 tsp sugar until the apple slices are softened.
¼ tsp cinnamon
7 small aluminium tartlet tins
Method:
1. Prepare the short crust pastry dough.

2. Roll out the pastry onto a floured pastry board. Divide into 7 portions. For each
piece of dough, divide 2/3 for base and 1/3 for top.
3. Press out base onto aluminium tartlet tin.
4. Place 1 dessert spoonful apple filling on pastry base.
5. Press the 1/3 portion dough into a small round for the top. Cover tartlet with top
and press edges together.
6. Glaze with beaten egg. Sprinkle lightly with caster sugar and bake till golden
brown.
☺☺ To get a glossy and shiny pastry, glaze the pastry with egg and put to bake in
the preheated oven. After 20 minutes, remove the pastry from the oven and
glaze once more. Put back to the oven for another 5 minutes.
PASTRY - Rough Puff pastry
Basic recipe

75 g pastry fat – cut into 1 cm cubes / grated
1 tsp lemon juice
2 – 3 tbsp water
Method:
1. Stir cut/grated pastry fat into flour.

2. Add water and lemon juice.
3. Mix into a semi-dough, taking care not to break up the lumps of fat. Set aside in
a cool place for 15 minutes.
4. Turn on to a floured board and knead lightly.
5. Shape into an oblong and roll to just 1 cm thick. Flour lightly and fold into three.
6. Seal the edges by pressing with a rolling pin ( fold the top over by one-third and
fold the bottom over the top by one-third ).
7. Keep the closed edge to the left and repeat the rolling, folding three more times.
8. Then roll out the pastry and use as required.
Oven shelf : Top

Oven temperature: 200° C for 10 mins. : reduce to 180° C till pastry is cooked
Variations
Chicken Turnovers (savoury)
1 qty of rough puff pastry
Filling:
¼ large onions diced finely

½ small potato
1 tbsp frozen mixed vegetables
50 g minced chicken
1 tsp chicken stock granules marinade chicken with seasonings
3 button mushroom – sliced finely
1 tbsp cream of chicken soup
1 tbsp oil
2 – 3 tbsp water
Method:
1. Heat oil and stir-fry onions until soft.

2. Add in potatoes, mixed frozen vegetables and water. Stir-fry until almost cooked.
3. Add and stir-fry rest of the ingredients for a few minutes till cooked. Season well.
4. Cool before use.
5. Roll out the prepared pastry to about 0.5 cm thickness and cut into six squares.
6. Place one portion of cooked filling in the centre of each square.
7. Wet the edges of the squares and fold them diagonally into triangles.
8 Brush with egg and leave to rest for 15 mins. Put to bake in a hot oven.
Jam Puffs / Kaya Puffs (sweet)
1 qty of rough puff pastry
Filling:
2 tbsp jam / kaya

1 egg for glazing
2 tsp caster sugar for dusting
Method:
1. Roll out the prepared pastry to about 0.5 cm thickness and cut into six squares.
2. Place one teaspoon of jam / kaya in the centre of each square.
3. Wet the edges of the squares and fold them diagonally into triangles.
4 Glaze with egg. Sprinkle with caster sugar. Place on lightly greased baking
tray. Bake till golden brown.
PASTRY - Choux pastry
Basic recipe

25 g butter
1 egg
75 ml water
Method:
1. Grease baking tray lightly.

2. Place water and butter in saucepan and bring to a fast boil.
3. Remove from heat, add flour all at once. Stir quickly with wooden spoon until
mixture forms a dough.
4. Return saucepan to the fire. Cook mixture gently, stirring continuously till it
leaves sides of saucepan and forms a smooth ball.
5. Remove from heat and let mixture to cool slightly.
6. Add egg a little at a time. Beat well after each addition. Mixture should hold its
shape and be smooth and glossy. Consistency : semi-stiff.
7. Shape mixture into small round balls using 2 teaspoons and place them on
baking tray.
8. Sprinkle water on choux pastry before baking. Bake till crisp and dry. There
should be a definite sheen and no beads of moisture visible.
9. Cut slit at side of puff. Remove any soft pastry if necessary. Fill with desired
filling.
Oven shelf : Top

Oven temperature: 200° C for 15 mins. : reduce to 180° C till pastry is cooked
through – 10 mins.
Variations
Instant Custard Filling (Commercial) - (sweet fillings)
4 rounded tbsp custard mix

3 tbsp water
Method:
1. Hand whisk the instant custard mix and water till smooth.
2. Whisk the mixture to soft peak consistency.
Butter Cream (sweet)
125 g butter
60 g caster sugar
4 tbsp ice water
Method:
1. Cream butter and sugar till white.

2. Add vanilla essence and ice water gradually to mix to a creamy consistency.
Sardine / Tuna Filling (savoury)
2 pieces of sardine OR
2 tbsp tuna – mashed
½ red chilli – minced
2 shallots – sliced finely
½ tomato – chopped
1 small lime – juiced
¼ tsp papper
1 tbsp mayonnaise / coleslaw dressing / salad cream
Method:
1. Mix ingredients all together and used as desired.
CHAPTER 6 - YEAST
Yeast Dough (for Pizza) - Basic Recipe
125 g flour – sifted

1 tsp sugar
1 level tsp instant yeast
65 ml water
12 g butter boiled together and set aside to cool slightly (warm)
Method:
1. Add yeast and sugar to flour and mix well.

2. Add warm water into flour and mix to a soft dough consistency.
3. Cover with a damp cloth and leave to prove till double its size.
4. Knock back, shape and use as required.
5. Prove for 10 minutes before spreading toppings and put to bake.
Oven shelf : Middle

Variations
Pizza Deluxe
2 chicken franks – sliced OR 50 g chicken breast – boiled and shredded

¼ large onion –diced
1 pineapple ring - diced
¼ capsicum – sliced
6 button mushrooms – sliced
½ tomato – sliced
75 g Mozarella Cheese – grated

2 tbsp pizza sauce
1 tbsp tomato puree mix together
pepper , a dash of oregano powder
Method :
1. Prepare the basic yeast dough.

2. Spread pizza sauce on base and sprinkle ½ of cheese.
3. Arrange meat and vegetable topping as desired.
4. Top with remaining cheese.
5. Serve on round plate lined with doily and garnished with parsley.
☺☺ To prepare a Vegetarian Pizza Deluxe, omit the meat. Hard-boiled eggs and
pulses can be added to provide proteins in the dish.
YEAST
Bun Dough - Basic Recipe
150 g plain flour - sifted

1 tsp instant yeast
1 tbsp milk powder
½ egg – beaten
50 ml warm water
12 g soft butter
Egg wash : add 1 tbsp milk to
remaining egg.
Method:
1. Grease baking tray.

2. Put all dry ingredients together in a bowl and mix well.
3. Add in the beaten egg and the soft margarine. Then add in the warm water and
knead the mixture until it forms a dough.
4. Knead for another 10 mins or until a stiff dough is developed.
5. Prove in covered bowl for 20 mins,
6. Punch dough, shape into a round and prove for another 15 minutes.
7. Divide the dough into 8 portions.
8. Shape each portion tightly into a round. Flatten slightly and fill with filling.
Wrap up, seal edges and form into a round shape.
9. Place on baking tray with sealed side down.
10. Prove buns till double their size – 20 minutes.
11. Glaze with egg wash. Bake till golden brown.
Oven shelf : Middle

Variations
Chicken and Vegetable Buns - (savoury)
1 qty of basic bun dough
100 g chicken breast – cut into small pieces

¼ tsp pepper mix together and marinade
1 tsp oyster sauce chicken
4 button musroom
t tbsp cream of chicken soup
1 tbsp oil
Egg wash
Method:
1. Heat oil and stir-fry onions till soft.

2. Add chicken, frozen mixed vegetables and button mushrooms and stir-fry till
cooked.
3. Add cream of chicken soup and mix well. Cool before use.
Coconut Buns - (sweet)
1 qty of basic bun dough
1 cup grated white coconut

2 tbsp water
50 g gula melaka – chopped
1 pandan leaf
Egg wash
Method:
1. Put all ingredients in a saucepan.

2. Cook, stirring all the time till the sugar dissolves and the mixture is fairly dry.
3. Cool before use.
☺☺ The sweet or savoury buns can either be baked or steamed.

Baked buns must be egg washed before putting them to bake.
Steamed buns must be lined with a piece of greased proof paper or banana
leaves cut to squares. ( Steam for about 25 minutes )
CHAPTER 7 - BATTERS
Pouring / Pancake Batter – Basic recipe
100 g flour
½ tsp salt sifted together
1 egg
250 ml milk
a few drops of colouring
Method:
1. Make a well in the center of the flour.

2. Add in the eggs and gradually stir flour towards centre.
3. Add in the milk a little at a time and gradually add in the rest of the milk.
Batter should be smooth and of pouring / thin consistency.
4. Add in the colourings and mix well and use as desired.
Variations
Kuih Dadar - (sweet)
Prepare the basic pouring / pancake mixture and add green colouring.
Leave aside for 15 minutes to allow starch grains to soften.
Coconut Filling (inti)
1 cup grated white coconut - microwave 1 min on high, stir halfway
½ tsp salt Put all ingredients except the grated white coconut in
2 tbsp water a saucepan. Cook and stir till sugar is dissolved.
30 g gula melaka – chopped Mix through coconut.
25 g orange sugar Cool on plate before use.
1 pandan leaf
Coconut Sauce
80 ml coconut milk Blend cornflour with a little coconut milk.

1 level tsp cornflour Gradually add in the rest of the liquid. Add in salt and
¼ pinch salt pandan leaf .
1 pandan leaf Cook, stirring all the time till mixture boils and thickens.
To fry the pancakes:
1. Heat a non-stick frying pan till hot. Grease lightly with oil.
2. Pour in enough batter to cover the base of frying pan and pour out excess.
3. Cook further till edges leave the pan.
4. Repeat for the remaining batter.
To wrap the pancakes:
5. Put pancake on a pastry board. Place a tbsp of filling in the centre of pancake.
Roll neatly tucking the ends.
6. Drizzle tops of Kuih Dadar with Coconut Sauce and serve attractively on platter
lined with banana leaf.
Variations
Roti Jala with Chicken / Meat Curry - (savoury)
Prepare the basic pouring / pancake mixture and add yellow colouring.
Leave aside for 15 minutes to allow starch grains to soften.
To fry the pancakes:
1. Heat frying pan and brush the pan with oil.

2. Pour the batter through a roti jala mould, rotating it to form a lacy pattern.
3. Cook till set. Continue until all the batter is used.
To prepare the Chicken / Meat curry, please refer to Protein Dishes on page 54.
☺☺ If batter becomes lumpy, strain it through a sieve.
BATTERS
Coating / medium batter - Basic recipe

Mixture (A) Mixture (B)
25 g flour 100 g flour - sifted
½ tsp baking powder 1 egg
25 g rice flour OR 125 ml water
a pinch of salt a pinch of salt
½ egg
60 ml water
Method:
1. Sift the flour and salt together

2. Make a well in the centre of the flour in the mixing bowl.
3. Break the egg at the centre of the well and add half the amount of water and stir
well until the mixture is smooth.
4. Beat in the rest of the water until the surface of the batter is covered with
bubbles.
5. Leave to stand for 5 minutes and use the batter as desired.
Variations
Mixture (A) :
Banana Fritters
Coat 4 bananas (Kepok or Rajah) with fritter batter

and deep-fat fry till golden brown. Drain on kitchen
paper.
Yam / Sweet Potato Fritters
250 g yam / sweet potato – remove skin and slice 1 cm thick. Coat with fritter batter and
deep-fat fry till golden brown. Drain on kitchen paper.
Mixture (B) :
Sweet Sour Fish / Chicken / Prawns
200 g fish / chicken fillet / 8 pieces tiger prawns + Sweet and Sour Sauce
☺☺To ensure that fritters are crispy, serve immediately after cooking.
BATTERS
Thick batter
Jemput-jemput Pisang (sweet)
100 g self-raising flour – sifted

2 bananas - mashed
1 – 2 tbsp sugar
a pinch of salt
1 egg
¼ teaspoon vanilla essence (optional)
2 tbsp milk
oil for deep frying
Method :
1. Make a well in the centre of flour. Break in egg and mix well.
2. Mash bananas with sugar by using a fork.
3. Stir in mashed bananas and vanilla essence. Add in the milk and mix well.
4. Heat a deep frying pan.
5. Drop in spoonfuls of mixture and fry till golden brown.
6. Drain on kitchen paper.
7. Serve on round plate lined with doily.
Prawns in thick batter - (savoury)

¼ tsp salt
pepper
1 egg
50 g small prawns (cut into smaller pieces)
½ cup water
1 handful taugeh ( pluck off the tails )
2 stalks chives ( kuchye) – cut into 1 cm lengths
oil for deep frying
2 tbsp chilli sauce
Method :
1. Prepare the thick batter.

2. Add in the prawns, taugeh and kuchye. Add pepper and salt.
3. Heat a deep frying pan and fry one dessertspoon at a time in hot oil.
4. Drain on kitchen paper.
5. Serve with chilli sauce.
☺☺ The oil for frying must be hot in order to prevent the batter mixture from
becoming soggy.
CHAPTER 8 - DESSERTS
Chocolate Pudding (Hot Dessert)
100 g self raising flour sifted together

2 tsp cocoa powder
75 g butter cream together
60 g sugar
1 egg – beaten
2 – 3 tbsp milk
2 red glace cherries
Method:
1. Grease 5 small jelly moulds or 2 large ones.

Get ready an equal number of sheets of greaseproof paper / aluminium foil.
Prepare steamer.
2. Cream butter and sugar until light and creamy. Gradually add beaten egg and
vanilla. Beat well after each addition.
3. Fold in sifted flour. Add milk and mix to a soft dropping consistency.
4. Fill prepared moulds with the mixture until ¾ full. Cover with the greaseproof
paper / aluminium foil. Steam for about 25 – 30 minutes.
5. Unmould pudding and serve with Custard Sauce topped with glace cherry.
CUSTARD SAUCE
2 level tsp custard powder

150 ml milk
25 g sugar
¼ tsp vanilla essence
Method:
1. Blend custard powder with a little milk to get a smooth paste. Gradually add in
the rest of the milk and sugar.
2. Cook over medium fire, stir continuously until mixture boils and thickens.
3. Add vanilla essence and pour into a small sauceboat.
☺☺Sauce must be stirred continuously to prevent burning and lumps from forming.
Bubor Cha Cha - (Hot / Cold Dessert)
75 g sweet potato skinned, washed and diced & steam together about 20 mins
75 g yam
1 tbsp sago – ( optional) soaked in water and boiled till translucent, strained and
rinsed sago in cold water
150 ml thick coconut milk
250 ml thin coconut milk
60 g sugar
1 pandan leaf – washed and knotted
a pinch of salt
Method:
1. Boil diluted coconut milk with salt and pandan leaf.

2. Add cooked sago, if used. Put in steamed yam and sweet potatoes. Sweeten with
sugar.
3. Bring to boil and add in thick coconut milk. Allow to boil once.
4. Remove from fire and serve hot.
When serving cold, cool and chill before serving.
Green Beans and Sago Soup with Gula Melaka & Coconut Milk
(Hot / Cold Dessert)
100 g green beans – soaked at least ½ hour

750 ml water
50 g gula melaka – chopped
50 g brown sugar
½ tsp salt
50 g sago pearls – soaked at least ½ hour
Method:
1. Wash and boil green beans and pandan leaf in 750 ml water.
2. Lower heat and simmer till green beans slightly open and are soft.
3. Add sugar and salt. Stir till dissolved.
4. Add sago pearls and stir continuously till they become transparent.
5. Add thick coconut milk and bring to a boil quickly. Adjust sweet taste as
required.
6. Serve in small individual bowl on side plate lined with doily or in deep soup
bowl.
☺☺Coconut milk should not be boiled for too long.

This is to prevent the coconut oil separating from the coconut milk.
Banana Hoon Kueh / Kuih Pisang - (Cold Dessert)
2 bananas - pisang rajah, steamed, with skin removed and cut into slices
50 g green pea flour ( tepung Hoon Kueh )
75 g castor sugar
250 ml coconut milk
1 pandan leaf – tied into a knot
pinch of salt
For Wrapping : 6 - 8 pieces ( 15 cm x 15 cm banana leaves, scalded in hot water to

soften, and wiped dry ).
Method:
1. Blend Hoon Kueh flour with 250 ml coconut milk. Add in the pandan leaf and
sugar.
2. Cook over moderate heat, stirring all the time until the mixture thickens.
3. Put a tablespoon of the cooked mixture on a banana leaf.
4. Add 2 -3 banana slices and cover them with another spoonful of the covered
mixture.
5. Wrap into a neat parcel.
6. Repeat steps 3-5 for the remaining mixture and banana slices.
7. Leave the parcels to cool, then put them into the refrigerator to set.
8. Serve cold.
Variations
Sweet Corn Hoon Kueh

Add 2 tbsp creamed style sweet corn to the blended Hoon Kueh flour mixture.
The mixture is cooked when it is slightly translucent.
Pour into wetted moulds.
Cool and chill. Serve cold topped with red cherries.
DESSERTS
Basic recipe - Plain Agar-agar (cold)

1 level tsp Agar-agar powder
250 ml water
50 g sugar or less ( according to taste )
Method:
1. Wet moulds
2. Put Agar-agar powder, pandan leaf and water together. Bring to boil. Stir well.
3. When Agar-agar powder dissolves, add sugar. Allow to simmer gently for about
3 mins. Remove pandan leaf.
4. Colour if desired.
5. Pour into moulds. Cool and chill in fridge.
Variations
Agar-agar Gudir (Coconut Agar-agar)
1 level tsp Agar-agar powder

200 ml water
50 ml thick coconut milk + a pinch of salt Mixed and beaten together. To be
½ egg stirred in after the sugar dissolved.
½ tsp vanilla essence Simmer for a few more minutes.
50 g sugar or less ( according to taste )
Orange Wedges
3 oranges
1 qty basic agar-agar mixture – reduce amount of water used to 150 ml
a few drops of yellow colouring
Method:
1. Cut oranges into 2 horizontally. Juice the oranges taking care not to break
skins. Remove pulp carefully and sit orange skins in small jelly moulds.
2. Prepare the agar-agar mixture. Add orange juice (50-100 ml) and colouring.
3. Set in orange skin. Cool. Chill in fridge.
4. Cut into wedges when serving.
Magic Agar-agar
Mixture A
1 qty basic agar-agar mixture – reduce the amount of sugar used to 25 g.

colourings – preferably 4 different colours
Mixture B
2 tsp agar-agar
350 ml water
100 ml undiluted condensed milk
50 g sugar
Method :
1. Prepare mixture A first.

2. Pour into 4 wetted jelly moulds and colour them.
3. Set aside to cool and once set, cut them into small cubes. Alternatively, you
can also grate the coloured agar.
4. Prepare Mixture B just like Mixture A.
5. Lower the fire and continuously stirring the mixture with a wooden spoon.
6. Place the cut / grated coloured agar-agar into wetted jelly moulds.
7. Cool mixture B slightly and slowly pour into the wetted jelly moulds.
Leave them aside to cool before putting them in the refrigerator.
8. Serve cold.
DESSERTS
Unbaked Cheese Cake
Base: 5 digestive biscuits – pounded finely mix together

50 g melted butter
Filling:
1 level tsp gelatine dissolve together

1 tbsp boiling water
125 g cream cheese
2 tbsp condensed milk Whisked together
1 tbsp sugar ( optional )
1 tbsp lemon juice
rind of ½ lemon
80 g fresh cream – whisked till thick ( optional )
2 small aluminium foil dishes ( 8 cm diameter )
Suggested Decorations:
1 peach halves OR
6 - 8 pieces of mandarin oranges slices ( fresh / canned ) OR
2 fresh strawberries ( sliced )
1 - 2 glace cherries ( halved )
Method:
1. Press biscuit mixture into base of tin. Chill in freezer.

2. Add lemon juice and rind to whisked cheese cream mixture. The add gelatine
mixture.
3. Fold in whisked fresh cream ( if used ) till well mixed.
4. Pour mixture into biscuit-crust base.
5. Chill till cheese cake sets.
6. Decorate with fresh or canned fruits as desired.
CHAPTER 9 - SOUPS
Mixed Vegetable Soup – Clear Soup
500 ml water
1 chicken cube
2 garlic, minced
4 shallots, sliced
¼ carrot, skinned and sliced thickly
½ sweet corn, sliced
1 tomato, cut into quarters
10 pieces green pea pods
2 pieces fresh shitake mushrooms, cut into quarters
4 pieces lettuce, chopped
½ tsp salt
a dash of pepper
1 tbsp cooking oil
Garnishes
2 stalks spring onions ( chopped )

1 tsp fried shallots
Method:
1. Heat the oil in a saucepan and fry the minced garlic and sliced shallots until
fragrant.
2. Add in the water, chicken cube, carrot, sweet corn and mushrooms. Simmer
until vegetables are cooked and slightly soft.
3. Add in the rest of the vegetables and the seasonings.
4. Garnish with spring onions and fried shallots. Serve immediately.
☺☺ Pieces of soft tofu and pulses such as lentils or chick peas can also be included
if desired.
SOUPS
Tomato Cream Soup
4 – 5 large tomatoes - diced

1 chicken cube ( optional )
1 large onion - diced
500 ml water
125 ml undiluted evaporated milk
2 tsp cornflour - blended with a little water
1 stalk spring onions - chopped
1 slice of white bread – cut into cubes
Method:
1. Put the tomatoes, onion, chicken cube and water in a saucepan and bring to the
boil.
2. Lower the heat, cover the saucepan and simmer gently till the vegetables are soft
- stirring occasionally.
3. Rub through a sieve, passing all pulp through the sieve to avoid any wastage.
4. Return the puree to the saucepan and bring to the boil ( ass more water if
necessary ).
5. Add the salt and pepper. Taste, add the undiluted evaporated milk and thicken
with the blended cornflour.
6. Fry the cubes of bread in the oil till golden brown and drain well.
7. Serve hot, garnish with chopped spring onions and some croutons ( fried cubes
of bread ).
SOUPS
Cream of Chicken Soup
2 pcs chicken drumsticks – boiled and shredded

500 ml water
1 chicken cube
125 ml evaporated milk
2 tsp cornflour – blended with a little water
½ tsp chopped parsley
1 hard-boiled egg – shell, separate yolk and white; grate yoke (optional)
Method:
1. Put the water and drumsticks in a saucepan and bring to the boil. Lower the
heat, cover the saucepan and cook gently till the chicken is tender. Strain the
stock.
2. Cut and shred the chicken meat.
3. Put the stock in the saucepan, add the chicken cube and stir over the heat till
dissolved.
4. Add the milk, salt and pepper and stir in the shredded chicken.
5. Thicken with cornflour and serve in a large soup bowl. Top with the chopped
parsley and grated egg yolk.
CHAPTER 10 - BEVERAGES
Cold Beverages
Basic Syrup
50 g sugar
125 ml water
1 pandan leaf
Method:
Boil all ingredients together. Leave to cool. Use as

required.
Variations
Pineapple Drink / Crush

¼ pineapple – skinned and cut into neat cubes / grated
a few drops of yellow colouring
250 ml chilled water
Method:
Make basic syrup. Add pineapple cubes or grated pineapple and simmer till soft.
Add yellow colouring. Cool. Mix with chilled water. Serve with ice cubes.
OR
Put the basic syrup mixture and the cut pineapple into a blender. Add 1 cup of ice and
blend the mixture till smooth. Serve chill.
Lemon Barley Drink
1 tbsp pearl barley – soaked and washed

4 cups water
75 g sugar
juice of ½ lemon
2 slices of lemon
Method:
1. Put the barley and water in a saucepan. Bring to boil.

2. Lower the fire and allow to simmer till barley is soft.
3. Add sugar and leave to cool.
4. Add lemon juice when it is completely cold.
5. Serve cold and decorate with lemon slice at side of glass.
☺☺Other fresh fruits such as watermelon and papaya can be used to make
refreshing drinks or juices.
BEVERAGES
Nourishing Beverages
Soya Bean Milk
100 g soya beans – soaked overnight. Use a liquidizer to blend finely

3 cups of water
2 pandan leaves – washed and knotted
3 – 4 tbsp sugar
Method:
1. Place blended soya beans in bowl with the water. Leave to stand for ½ hour.
Strain.
2. Put in large saucepan with pandan leaves. Bring to a boil. Allow to simmer for
20 mins to remove the raw taste of soya beans.
3. Add sugar to taste. Serve hot or cold.
Cocoa
2 level tsp cocoa

1 cup water
1 cup evaporated milk mixed
sugar
Method:
1. Blend the cocoa with a little cold water in a bowl.

2. Bring the diluted milk to the boil. Add the blended cocoa to the milk. Stir well.
Continue to heat until tiny bubbles appear.
3. Serve hot with sugar.
CHAPTER 11 - VEGETABLE DISHES
Stir Fried Broccoli
200 g broccoli - cut into small florets

½ carrot – cut into flower shape
8 medium prawns – shelled and de-veined
¼ red or yellow capsicum (or both) – sliced thickly
5 button mushrooms – halved
2 garlic – chopped
1 tbsp oyster sauce
1 tbsp light soya sauce
1 dsp corn flour – blended with little water
2 tbsp oil for frying
Method:
1. Half fill a saucepan with water. Put the water to boil.

2. Scald all the vegetables quickly, except for the capsicum and button mushrooms.
3. Heat the oil in a frying pan. Add in the garlic and fry till fragrant.
4. Add in the oyster sauce and prawns. Fry until the prawns are cooked.
5. Add in the capsicums, button mushrooms followed by the scalded vegetables.
6. Thicken the dish with the corn flour mixture.
7. Serve hot on an oval plate.
Stir Fried Mixed Vegetables
6 small prawns – shelled and de-veined OR

50 g chicken breast – finely shredded
2 Chinese mushrooms – soaked and quartered
3 French beans – cut into 3 cm at a slant
¼ carrot – cut into flower shape
¼ green capsicum – sliced thickly
25 g cauliflower – cut into small florets
3 button mushrooms – halved
2 sweet corns – halved
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp corn flour – blended with water
8 cashew nuts – roasted and for garnishing
1 tbsp oil
Method:
1. Heat oil in frying pan and fry the garlic until fragrant.
2. Add in the Chinese mushrooms, prawns or shredded chicken and fry well.
3. Add in the rest of the vegetables and add a little water if necessary.
4. Thicken with corn flour mixture, garnished with cashew nuts and serve.
VEGETABLE DISHES
Dhal Curry
100 g lentils – soaked to soften

250 ml water
1 potato
¼ carrot skinned and diced
1 tomato – wedged
1 green chilli
1 red chilli cut lengthwise
200 ml coconut milk
¼ tsp mustard seeds
1 tbsp curry powder – make to paste
1 stalk curry powder
½ tsp salt
1 tbsp cooking oil
Method:
1. Boil the lentils, potato and carrot in a saucepan.

2. Heat the oil in another saucepan. Fry the garlic, shallots, mustard seeds,
curry leaves and curry pate until fragrant.
3. Add in the chillies, salt and coconut milk. Simmer for a few minutes.
4. Add them to cooked ingredients and stir well. Lastly, add in the tomatoes and
serve.
Vegetable and Fruit Salad
1 green apple – peeled and cut into cubes

1 potato – washed, boiled, skinned and cut into cubes
1 tbsp frozen peas – blanched
2 tbsp salad cream
4 fresh lettuce leaves, washed and drained
25 g walnuts, toasted and chopped
25 g raisins/sultanas/cranberries
Method:
1. Put the apple, potato and peas in a mixing bowl.

2. Pour in the salad cream and mix well.
3. Arrange the lettuce leaves in a salad bowl.
4. Put the salad mixture over the lettuce leaves.
5. Sprinkle the walnuts and raisins/sultanas/cranberries on top and serve.
VEGETABLE DISHES
Gado-gado
1 small piece taukwa fried and sliced

1 piece tempe
50 g kangkong – cut to 3 cm length
2 stalks long beans – cut to 2 cm strips scalded
2 cabbage leaves – shredded
½ cup bean sprouts ( taugeh) – cleaned
1 medium potato – boiled
1 hard boiled egg sliced
¼ cucumber
4 pieces prawn crackers (keropok) – fried
Method:
1. Prepare all the ingredients as indicated.

2. Arrange attractively on a plate.
3. Serve with Peanut Sauce.
Peanut Sauce
½ cup roasted peanuts - pounded

5 shallots
1 garlic
1 slice lengkuas ground together
½ stalk serai
1 tsp chilli paste / powder
100 ml tamarind juice
200 ml water
1 tbsp brown sugar
salt
2 tbsp oil
Method:
1. Pound / Grind the peanuts until fine.

2. Heat the oil in a saucepan. Fry the ground ingredients till fragrant.
3. Add in the water gradually followed by tamarind juice, sugar and salt.
4. Add the pounded peanuts. Reduce heat and cook slowly till oil arises.
5. Remove from heat. Pour into sauce boat and serve.
CHAPTER 12 - RICE
Plain Steamed Rice
1 cup rice – washed and drained

1 ½ cups water
Method: Cook the rice in a rice cooker with the stated

amount of water. Use as desired.
Yellow Rice
1 cup rice – washed and drained

1 ½ cups coconut milk
1 stick cinnamon
1 cardamom
1 tbsp butter / ghee
2 garlic – sliced
5 shallots - sliced
50 g frozen mixed vegetables
1 pandan leaf – knotted
¼ tsp tumeric powder
½ tsp salt
Garnishes: fried shallots
Method:
1. Melt butter / ghee in the rice cooker.

2. Fry garlic, shallots, cinnamon and cardamom.
3. Add in rice and fozen vegetables. Fry for 2 – 3 minutes.
4. Add in the coconut milk and stir in the turmeric powder.
5. Cover and leave rice to cook.
☺☺ Brown rice can be used as a substitute to white rice. Remember to soak the rice
for about 10 minutes before boiling.
Increase the amount of water used – 1 cup brown rice to 2 cups of water.
☺☺As a healthier alternative, use low fat milk instead of coconut milk.
Sambal Fried Rice – hot and spicy
1 qty steamed rice - cooled

50 g chicken breast – sliced
1 tbsp dried prawns – washed and soaked
4 shallots
2 garlic ground / pounded together
1 small knob belacan
1 – 2 tsp chili paste
2 tbsp oil
salt to taste
Garnishes: 1 egg – made into omelette and shredded

thinly
2 stalks spring onions – chopped
Method:
1. Prepare the steamed rice.

2. Heat the oil in a frying pan. Fry the pounded ingredients till fragrant.
3. Add in the sliced chicken and add in the seasonings.
4. Add in the rice and mix thoroughly. Add salt and mixed vegetables.
5. Dish out and serve on oval plate.
6. Garnish with shredded omelette and chopped spring onions.
Fried Rice – Chinese style
1 qty steamed rice – cooled

50 g chicken breast – diced
50 g prawns – shelled
1 egg – beaten
2 tbsp cooking oil
1 dsp light soya sauce
¼ tsp salt
a dash of pepper
Garnishes: 1 stalk spring onion – chopped

1 red chilli – sliced thinly
Method:
1. Prepare the steamed rice.

2. Heat the oil in a frying pan and fry the garlic and shallots until fragrant.
3. Add in the chicken cubes and prawns. Fry till cooked.
4. Add the beaten eggs and fry it, breaking it up into small pieces. Mix well.
5. Lastly put in the rice, frozen mixed vegetables and seasonings and mix well.
6. Garnish and serve.
Nasi Lemak with Ikan Bilis (Anchovies) Sambal
1 cup rice
1 ½ cup coconut milk
½ tsp salt
1 cardamom
1 cinnamon stick
2 slices of ginger
Garnishes: ¼ cucumber – sliced

1 egg – make into an omelette
Method:
1. Wash rice and drain. Add in the coconut milk, salt, pandan leaf and the other
spices.
2. Bring to the boil and stir occasionally using a wooden spoon.
3. Once cooked, dish out and serve on an oval plate line with banana leaf
accompanied with sliced cucumber, omelette and Ikan Bilis Sambal.
Ikan Bilis (Anchovies) Sambal
½ cup ikan bilis – cleaned, washed and fried till crispy

3 tbsp chilli paste
5 shallots
1 garlic ground or pounded till fine
1 small knob belacan
1 pc tamarind
½ pc serai
salt and sugar to taste
2 tbsp oil
Method:
1. Heat the oil in a frying pan. Add in the ground ingredients and fry till fragrant.
2. Add in the tamarind and fry longer till almost dry.
3. Add in some sugar and salt to taste and lastly add in the fried ikan bilis.
Mix well before serving.
☺☺For this recipe, the egg can either be made into omelette, hard-boiled or even
sunny-side up. Other accompaniments such as Fried Fish (Ikan Selar) and
Fried Peanuts can also be included.
Lor Mai Kai (Chicken & Mushroom Glutinous Rice)
1 cup glutinous rice - preferably soaked overnight

1 tsp chicken stock granules
1 tsp oyster sauce
½ tsp pepper Mix seasonings with rice
½ tsp salt
1 tsp sesame oil
1 tsp oil
150 ml water
Filling :
100 g chicken fillet – diced

1 tsp oyster sauce
2 tsp sesame oil
½ tsp pepper Mix seasonings with meat and
½ tsp chicken stock granules mushrooms
pinch of salt
2 dried mushrooms – soaked and sliced
4 – 6 aluminium foil cups
Garnishes : coriander leaves
Method :
1. Prepare steamer.
2. Marinade filling ingredients together. Leave aside for ½ hr.
3. Heat oil. Add fried onions and stir-fry lightly.
4. Add seasoned rice and stir-fry for 1 – 2 minutes. Add water and mix well.
5. Stir-fry rice until it has absorbed almost all the water. Remove from fire.
6. Divide chicken mixture into 4 portions. Place in base of aluminium foil cup.
7. Cover filling with glutinous rice.
8. Steam rice for 25 – 30 mins until cooked and soft.
9. Unmould and arrange rice on serving plate.
10. Garnish attractively and serve hot.
CHAPTER 13 - PROTEIN DISHES
CHICKEN
Chicken Curry - boiling, simmering
4 pieces of chicken – approximately 200 g

1 potato – peeled and diced
½ carrot – peeled and diced
5 shallots - sliced
2 garlic - chopped
1 slice ginger - shredded
1 tomato – wedged
1 green chilli - halved
2 tbsp curry powder – add water to make into paste
100 ml coconut milk
1 tsp salt
250 ml water
2 tbsp oil
curry leaves
Method:
1. Wash the chicken and cut into smaller pieces if necessary.

2. Peel the potato and carrot. Dice them.
3. Heat a saucepan and fry the garlic, shallots, ginger and the curry leaves.
4. Add in the curry paste and fry till fragrant.
5. Add in the chicken and potatoes. Fry well.
6. Add in water and coconut milk. Add in seasonings and let it simmer.
7. Lastly, add in the diced carrots, green chilli and tomato.
9. Serve hot.
☺☺To make this dish healthier, low-fat milk or yoghurt can be used instead of
coconut milk.
☺☺This dish can be served as an accompaniment to Roti Jala, bread or rice.

☺☺Fish ( slices, fillet or whole ) or red meat can be used to replace chicken.
Vegetables such as ladies fingers and okra (brinjal) can be used for Fish Curry.
Chicken Kebabs - Grilling
150 g chicken – skin removed & cut into 2 cm cubes

1 tomato – cut into wedges
½ green capsicum – cut into 2 cm squares
6 – 8 button mushrooms - quartered
a little cooking oil
4 shallots
2 garlic ground or pounded
1 cm ginger
2 tbsp tomato sauce
1 tbsp light soya sauce mixed together
1 tsp curry powder
6-8 satay sticks
Method:
1. Add pounded / ground ingredients to mixed ingredients in the bowl. Stir.

2. Marinate chicken in the bowl of mixed ingredients. Leave it to stand for 15
minutes.
3. Put pieces of chicken, tomato, mushrooms and capsicum through skewers /
satay sticks to make kebabs.
4. Arrange kebabs on a grilling pan and brush them with a little cooking oil.
5. Preheat grill on moderately high temperature and grill kebabs for 5 minutes on
each side.
6. Serve with yellow rice.
PROTEIN DISHES
BEEF & MUTTON
Keema - simmering
100 g minced beef / mutton

1 potato – diced
½ large onion – diced
1 tomato – wedged
1 tbsp frozen green peas
2 garlic pounded together
1 cm ginger
1 tbsp curry powder – make into a paste
1 tbsp tomato sauce
1 cinnamon stick
1 star anise
1 cardamom
100 ml water
salt to taste
1 tbsp oil
Method:
1. Heat oil in a saucepan. Fry the spices, onions, pounded ingredients and curry
paste till fragrant.
2. Add in meat, tomato sauce and potato. Fry for a minute.
3. Add tomato and water. Bring to the boil. Lower the heat and simmer until potato
is soft and cooked.
4. Add peas and salt. Stir well.
5. Serve hot with rice, bread or Roti Jala.
Rendang - simmering
200 g beef / mutton – cut into 8 pieces

1 large onions
2 garlic
1 serai ground together
2 cm lengkuas
1 cm fresh kunyit (turmeric)
1 dsp chilli paste
4 pieces kaffir lime leaves OR 1 kunyit leaf – knotted
500 ml water
½ cup gula melaka - chopped
salt
Method:
1. Put all the ingredients, except the salt and gula

melaka into a saucepan.
2. Simmer the mixture until almost dry or until the
meat is tender.
3. Lastly, add in the salt and chopped gula melaka.
Let it simmer for a little longer.
4. Garnish with fried shallots and serve with rice.
Meat Loaf - baking
250 g minced beef / mutton / chicken

½ large onion – chopped
2 garlic – minced
2 slices brown bread, lightly soaked and mashed
3 hard-boiled quail’s eggs
salt and pepper
aluminium foil
Garnishes: parsley. ½ tomato / lemon –sliced
Method:
1. Combine all the ingredients except the eggs.

2. Shape into loaf, plant the eggs and cover with aluminium foil.
3. Bake on the middle shelf of a preheated oven for about 30 minutes at 200° C.
4. Remove foil and garnish with parsley and tomato / lemon slices
PROTEIN DISHES
FISH & SHELLFISH
Grilled Fish
2 medium-sized ikan selar – cleaned with two slits cut on each side of the fish OR
300 g fish fillet ( ikan tenggiri )
½ large onion
1 garlic
½ serai
1 slice lengkuas
2 candlenuts ( buah keras) ground to a paste
2 tsp chilli paste
1 slice ginger
1 knob belacan
1 tbsp lemon juice
1 tsp sugar
½ tsp salt
2 tbsp cooking oil
1 piece banana leaf – scalded to soften
Garnishes: 2 slices lemon
Method:
1. Heat the oil in a frying pan and fry the pounded ingredients till fragrant. Add
lemon juice, sugar and salt.
2. Place the fish on the banana leaf and spread the fried ingredients evenly in fish.
3. Wrap the fish with the banana leaf.
4. Grill on both sides to cook the fish.
5. Unwrap the fish and place them on a plate.
Steamed Fish
1 small red snapper / white pomfret – cleaned

1 slice ginger
½ red chili cut into thin strips
1 Chinese mushroom – soaked
2 garlic - sliced
1 tsp sesame oil
¼ tsp salt
2 tbsp water
Garnishes: Coriander leaves / 1 stalk local celery
Method:
1. Prepare the steamer. Rub the fish with salt.

2. Put the fish in a deep plate and arrange the cut ingredients on top.
3. Pour the light soya sauce, sesame oil and water over it.
4. Steam the fish for 15 – 20 minutes.
5. Garnish with coriander leaves / local celery and serve hot.
Sweet and Sour Fish
Preparing the fish

200 g fish fillet
a dash of pepper
1 qty basic coating batter mixture (B) – refer to page 34
cooking oil for deep frying
Preparing the sauce

¼ cucumber
1 red chili cut into strips after removing the centre
¼ capsicum
¼ carrot – skinned and cut to flower shapes
1 slice ginger – shredded
½ large onion – diced
1 pineapple ring – cut into 6 pieces
½ tomato – wedged
1 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp vinegar
1 tbsp light soya sauce blended together in a bowl
1 tsp cornflour
1 tsp sesame seed oil
150 ml water
sugar and salt to taste
oil for frying
Garnishes: 2 stalks spring onions – chopped.
Method:
1. Heat a frying pan and a little oil. Fry the diced onion and chopped garlic till
fragrant.
2. Add all the cut ingredients and fry lightly.
3. Add in the blended mixture and cook till the mixture slightly thickens.
4. Add sugar and salt according to taste.
5. Remove the sauce from the heat and pour into a sauceboat.
6. Garnish with spring onions and serve.
Baked Fish and Spinach – steaming, baking, boiling
1 slice ( 100 g) ikan tenggiri

75 g cheese grated
1 hard-boiled egg
150 g spinach (break off leaves and part of stalks)
10 g butter
½ tsp salt
1 qty white sauce
Method:
1. Prepare the white sauce and add ½ of the grated cheese.

2. Cook the spinach in boiling salted water till soft.
3. Steam the fish.
4. Arrange the spinach in a fire-proof dish. Put the fish (remove the skin and bones)
and grated egg on top of the spinach.
5. Cover with the sauce. Sprinkle with the remaining cheese. Dot with butter.
6. Bake in a moderately hot oven till brown on top.
White Sauce
1 tsp butter
2 tbsp flour
125 ml water
Method:
1. Melt the butter.

2. Add the flour (off the heat) and stir till smooth. Then add the water gradually and
stir till smooth. Let it boil for another 2 minutes.
3. Remove from fire and use as desired.
Prawn Cutlets – shallow frying
(A)
100 g small prawns – shelled and minced
2 potatoes – boiled and skinned, mashed
½ tsp salt
a dash of pepper
½ egg – beaten for binding
Oil for shallow frying
(B)
½ egg – beaten for coating
2 tbsp breadcrumbs
1 tbsp seasoned flour ( flour + salt + pepper )
Method:
1. Mix all the ingredients in A in a mixing bowl.

2. Divide the mixture into 6 – 8 portions.
3. Using floured hands, shape each portion into a patty about 1 cm thick.
4. Dip the patties in the beaten egg and coat them with breadcrumbs.
5. Heat the oil in a frying pan and fry the cutlets until golden brown on both sides.
6. Drain on kitchen paper towel.
7. Garnish and serve with chilli sauce.
Prawn Sambal
6 – 8 pieces tiger prawns – half shelled and deveined

6 shallots
2 garlic
½ serai ground to a paste
1 knob belacan
3 tbsp chilli paste
1 pc tamarind slice
½ tsp salt
1 tbsp sugar
2 tbsp oil
Method:
1. Heat oil in the frying pan.

2. Add in the ground ingredients and fry till fragrant. Add in the tamarind slice.
3. When almost dry, add in the salt and sugar.
4. Add in the prawns and fry for another 2 minutes or until the prawns are cooked.
5. Serve immediately.
☺☺For variety, hard-boiled quail’s eggs (8 pcs) or cuttlefish / sotong (200g) can be
used as replacements to prawns.
PROTEIN DISHES
EGGS
Scotch Eggs – deep frying
2 eggs / 8 quail’s eggs – hard-boiled

150 g minced beef / chicken
1 tsp seasoned flour ( flour + salt + pepper )
2 tbsp breadcrumbs
1 egg – beaten
oil for deep frying
Garnishes:
3-4 pieces lettuce leaves
½ tomato – sliced
parseley
Method:
1. Shell the hard boiled eggs and roll them in the seasoned flour.
2. Wrap the minced meat round the eggs.
3. Brush them with beaten egg and roll them in breadcrumbs.
4. Heat the oil in a deep fat frying pan and fry them till golden brown.
5. Drain on kitchen paper and cut lengthwise.
6. Serve hot with tomato slices on a bed of lettuce leaves garnished with parsley.
Variations:
Potato Eggs
Replace the minced meat with 2 large boiled potatoes, mashed with a little salt, pepper
and 3 tbsp milk.
☺☺To prevent any black rings from forming around the yolk, add 1 dsp salt
when boiling the eggs.
Omelette
2 eggs – well beaten with a little salt and pepper

1 tbsp cooking oil
Method:
1. Heat some oil in a frying pan to cover the base of the pan. Add beaten egg. Cook till
it is set.
2. Transfer the omelette onto a plate.
3. Place the fried fillings on top of the omelette.
4. Fold the omelette in half.
Variations – Fillings
Mushroom Fillings
8 button mushrooms – sliced

½ large onions – diced
1 rounded tbsp cream of mushroom
1 tbsp cooking oil
Minced meat / Prawns fillings
100 g minced chicken / beef / prawns ( shelled )

½ large onions – diced
1 rounded tbsp cream of mushroom
1 tbsp cooking oil
Mixed Vegetable fillings
1 tomato
¼ capsicum diced
½ large onions
4 buttton mushrooms – sliced
1 rounded tbsp tomato sauce.
1 tbsp cooking oil
Method:
1. Heat the frying pan with oil and fry the diced onions lightly followed by the other
ingredients for the omelette.
2. Lastly, add in the cream / sauce. Stir well and use as desired.
CHAPTER 14 - LOCAL FAVOURITES (ONE DISH MEALS)
Fried Noodles
100 g fresh yellow noodles

50 g prawns – shelled and deveined
50 g chicken fillet – sliced
1 piece fish cake – sliced
2 stalks cai xin (mustard green) – cut into 3 cm strips
½ cup bean sprouts (taugeh) – tail plucked
1 tsp chicken stock granules
1 dsp curry powder – make into a paste (optional)
1 tbsp cooking oil
Garnishes: 1 egg (beaten) – fried into omelette and shredded thinly

½ red chilli – seeds removed and sliced thinly
2 stalks spring onions – chopped
1 small lime - halved
Method:
1. Heat the oil and fry the garlic and shallots until fragrant.
2. Add the prawns, chicken, fishcakes and curry paste (if used) and stir fry till
fragrant.
3. Add in the vegetables.
4. Put in the noodles, soya sauce and chicken stock granules. Stir well.
5. Garnish well and serve hot.
Variations:
Instead of using fresh yellow noodles, Laksa or Guotiao Noodles or Macaroni can also be
used.
Vegetarian Mifen (Bee Hoon)
100 g mifen – soaked in hot water and drained

½ carrot
50 g cabbage
2 Chinese mushrooms – soaked sliced thinly
¼ large onion
½ cup bean sprouts – tail plucked
1 piece tian fuzhu – cut into 1 cm strips
2 tbsp oil
¼ tsp salt
pepper
Garnishes: ½ red chilli - seeds removed and sliced thinly

1 tbsp fried shallots
Method:
1. Heat the oil. Fry the tian fuzhu strips lightly and dish out. Fry the onions and
garlic until light brown.
2. Add the carrot, cabbage and mushrooms and fry for 5 minutes ( add a little water
if necessary ).
3. Add in the mifen, bean sprouts, soya sauce, salt and pepper. Mix well.
4. Garnish and serve hot.
Variations:
For non-vegetarian mifen, 50 g prawns and 50 g chicken fillet can be added in.
shredded omelette can also be used as garnishings.
Mee Siam with Gravy
100 g mifen ( bee hoon ) – soaked till soft and drained

100 g prawns – shelled and deveined
2 tbsp chilli paste
6 shallots
2 tbsp dried prawns – soaked
2 garlic ground to a paste
1 knob belacan
1 tbsp tau-cheo ( salted soya beans )
½ cup taugeh – tails plucked
2 dsp sugar
½ tsp salt
2 tamarind slices
2 – 4 tbsp oil
Garnishes : ½ piece dougan (soya bean cake) – diced and fried

3 stalks kuchye (chives) – cut to 1 cm lengths
2 hard-boiled eggs – shelled
2 small limes – halved
Method:
1. Divide the ground ingredients into 2 portions: use one portion for the gravy and
the other to fry the bee hoon.
To cook the gravy
2. Heat 2 tbsp of oil in a saucepan and fry one portion of the ground ingredients till
done. Add in the tamarind slices. Bring to the boil and add salt and sugar to
taste. Pour the gravy into a serving bowl.
To fry the bee hoon
3. Heat 2 tbsp of oil in a frying pan and fry the diced dougan until brown. Dish and
put aside. Add more oil and fry the last portion of the ground ingredients till done
and well fried. Then add in the prawns, bee hoon and lastly, add in the bean
sprouts.
4. Dish the fried bee hoon on to a large, oval serving platter and garnish with the
pieces of egg, dougan, kuchye and limes.
5. Serve with gravy.
Spaghetti Bolognese
75 g spaghetti – boiled for about 10 mins. and drained; put on a serving plate
50 g minced beef / chicken
3 button mushroom – quartered
¼ capsicum – sliced
¼ large onion chopped
1 garlic
1 tbsp tomato paste
1 tbsp cooking oil
50 ml water
½ tsp salt
½ tsp oregano powder
pepper to taste
Garnishes: Parsley
Topping: Parmesan cheese
Method:
1. Heat the oil and fry the garlic and onions until fragrant.
2. Add the beef / chicken, mushrooms, capsicum and tomato paste and stir-fry.
3. Add water and seasonings and simmer for 5 minutes until it becomes a thick
sauce.
4. Pour the sauce over the spaghetti and to with cheese.
Tauhu Goreng
1 piece soya bean cake ( large )

½ cup bean sprouts – scalded in boiling water
¼ cucumber, cut into slices
Peanut sauce
2 red chilli ground till fine

2 garlic
100 g roasted peanuts – coarsely pounded
1 tsp dark soya sauce
150 tamarind juice
1 tbsp brown sugar
¼ tsp salt
oil for deep frying
Method:
1. Heat oil in a frying pan. Deep fry the dougan until brown on both sides. Cut
each piece into small squares and place on a serving plate.
2. Prepare the sauce by mixing the brown sugar and tamarind juice together in a
saucepan and boil them until the sugar completely dissolved.
3. Add the rest of the ingredients, including the chili and garlic paste to the liquid
mixture and mix well. The sauce should be rather thick.
4. Arrange bean sprouts and cucumber on top of the fried dougan.
5. Pour the sauce into a sauce boat and serve immediately.
Shepherd’s Pie
100 g minced chicken

½ tsp salt
¼ tsp pepper marinade together
½ tsp chicken stock granules
1 tbsp oil
¼ onion – chopped
2 garlic - minced
½ celery – diced
1 tbsp tomato sauce
1 tbsp chilli sauce
50 ml water
12 g butter – for dotting
Mashed Potato Topping
2 large potatoes – boiled, skinned and mashed

12 g butter
2 tbsp milk
½ tsp salt
¼ tsp pepper
2 aluminium foil dishes
Garnishes : Sprigs of parsley
Method:
1. Heat oil in a frying pan. Fry onion and garlic till fragrant. Stir-fry mixed vegetables
and then add meat. Fry well.
2. Add diced celery, tomato, chilli sauce and water. Season to taste.
3. Mash potatoes. Add seasoning, butter and milk. Mix till smooth.
4. Divide meat mixture and put into 2 aluminium foil dishes. Top with mashed
potato. Smooth and mark with fork.
5. Dot with butter. Grill 15 – 20 mins till golden brown. Garnish attractively.
NOTES
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BBSS

Edited and Compiled by Mdm. Sri Haryati A. H., 2011

Dear Home Ec teachers and students of BBSS,

How exciting! Your very first BBSS Recipe Book!

As I thumbed through the pages of this book, I was so tempted to drop

Congratulations on this great effort. The BBSS Recipe Book will go a

Mrs Lysia Kee

Edited and Compiled by Mdm. Sri Haryati A. H., 2011

CHAPTER 2 - CAKES ........................................................................................................... 7

CHAPTER 3 - BISCUITS .................................................................................................... 13

CHAPTER 4 - LOCAL CAKES ........................................................................................... 17

CHAPTER 5 - PASTRY ...................................................................................................... 23

CHAPTER 6 - YEAST ......................................................................................................... 30

CHAPTER 8 - DESSERTS ................................................................................................. 37

CHAPTER 11 - VEGETABLE DISHES ............................................................................ 47

CHAPTER 13 - PROTEIN DISHES .................................................................................. 55

CHAPTER 14 - LOCAL FAVOURITES (ONE DISH MEALS) ....................................... 65

100 g plain flour

1. Lightly grease baking tray.

Oven shelf : Top

Fruit Scones - Add 25 g raisins / currants / sultanas.

Date Scones - Add 25 g of chopped dates (remove stones).

Wholemeal Scones - Use half wholemeal and half plain flour.

Cheese Scones - Add 25 g grated cheese, a pinch of mustard and pepper.

☺☺ Scones are best eaten fresh, hot and buttered.

CAKES - (rubbing-in method)

100 g self-raising flour OR

1. Grease patty tin / baking tray or use cake cases.

Oven shelf : Middle

Rock Buns - Add 25 g raisins / currants and ¼ tsp cinnamon, if desired.

Jam Buns - 1 – 2 tbsp raspberry jam / kaya / nutella, etc.

Coconut Buns - Add 1 tbsp of dessicated coconut.

100 g self-raising flour – sifted OR

Oven shelf : Middle

Queen Cakes - Add in 50 g raisins.

Chocolate Chip Cup Cakes - Add in 50 g chocolate chips.

Carrot / Pumpkin Cake

85 ml corn oil cream together lightly

1. Grease and line round or loaf tin.

Oven shelf : Middle

Cream Cheese Icing (Optional)

125 g cream cheese - softened

☺☺ A light fibre, low cholesterol, fruity vegetable cake rich in Vitamin A.

Basic recipe – Fatless True Sponge

50 g self-raising flour, sifted

Oven shelf : Middle

Swiss Roll - 2 tbsp jam

To prepare for rolling :

1. Grease baking tin.

Oven shelf : Middle

Gingerbread Upside-Down Cake

1 qty gingerbread mixture

1. Grease a shallow square baking tin.

Oven shelf : Middle

100 g plain flour sift together

1. Lightly grease baking tray / sheets.

Oven shelf : Middle

Ways of shaping the biscuits

Peanut Biscuits - 1 tbsp roasted peanuts ( finely pounded )

100 g flour sift together

75 g butter cream together

1. Lightly grease baking tray / sheet.

Oven shelf : Middle