Yong Tau Foo

Combination of chicken frankfurter, kangkung, chee chong fan, dumpling crab & gravy. After searching for gravy recipe, I found this famous one!

1. In heated oil, sautee 3-4 garlic clove till fragrant.
2. Add half cup each of oyster sauce, chilli sauce and tomato sauce. Stir.
3. Add 2 cup of chicken or anchovy stock and keep stiring.
4. Add half cup of petis, and more water if necessary (if to thick).
5. Palm sugar and salt to taste.
6. Grounded roasted peanut and sesame seed, on your choice.
7. Keep stiring until you get desired gravy.

Bingka Telur

Recipe from Ela's kitchen. Hmmmm wondering where have this lady been missing yaa! Long time never heard any news from her.. :(

Ingredients:

• 6 eggs
• 2 cups of pandan juice, or 2 cups water with yellow coloring
• 2 canned coconut milk (400ml x2)
• 3 cups of wheat flour
• 2 cups of sugar
• salt to taste
• 4 tbsp butter - melted.

Instructions:

1. Combine and blend all ingredients. Avoid lumpy batter.
2. Grease pan/mould with 1 tbsp oil. Pour the batter into heated pan/mould.
3. Bake in the oven till browning. test with the skewer/tester.

Note: I only made half of this recipe. And since I made this without pandan leave, I add little bit vanilla essence.

Chee Chong Fan

Recipe adopted from Lydia's Kitchen. I followed everything except the wheat starch. I subsituted with the normal wheat flour instead.

Ingredients (2 serves):

• 130gm fine rice flour
• 10gm corn starch
• 10gm wheat starch
• 1 cup water
• Oil

Directions:

1. Combine rice flour, corn starch, wheat starch and water. Mix well and let it stand for 1 hour.
2. Grease plate or a small tray with oil, pour in some mixture and steam for 30 seconds.
3. Place filling (optional) and roll it up.

Note: It can be served with Yong Tau Foo gravy, and can be added as one of the Yong Tau Foo items.

Kaya Spread

• 3 nos of egg
• 300 ml thick coconut milk
• 240gm sugar, (I reduced this to 180 gm)
• 2 pandan leaves
  
  For Caramel:
• 60 g sugar
• 125 water

1. Prepare caramel by heating sugar till browning and later, slowly add water. Give a good stir. Remove from stove and set aside.
2. Combine eggs, sugar and coconut milk, stir well to dilute the sugar. Filter.
3. Pour half of the egg mixture into the caramel and whisk. Later, pour this mixture into the remaining egg mixture, keep stiring.
4. Transfer in into a pot and add knotted pandan leaves. Simmer with a slow heat and keep stiring until it turn thick and glossy.
5. Remove from stove and cool. Keep it regrigerated.

Nasi Lemak

Onion Ring

Pucuk Paku Lemak Kuning

• Fern shoots
• onion
• prawn
• coconut milk
• turmeric