Hwee Ju's cook book

Ingredients : -1lbs rice noodles/sticks -2tsp dark soya sauce -oil for cooking - some crushed garlic Gravy : -8 big-sized prawns; deveined - marinated with pinch of salt, pepper -8 fishballs; -10 piece of fish cake -100g of mince pork -0.8-1lbs bok choy and bok choy-sum, cleaned and cut into sections of stalks/stems and leaves -1/2tsp crushed garlic -1/2tsp crushed ginger -1 tbsp cornflour mixed with 1/2 cup water -1/2cup chicken broth or 1/2 tbsp of chicken stock -2 eggs -pepper and salt to taste -oil for cooking -water Method : 1. Loosen the fresh rice noodles 2.Heat oil and saute prawns till cooked, set aside 3.Add in fishball slices, fry till soft, set aside 4.Heat more oil in frying pan/wok at high heat add in rice noodles, add dark soya sauces and stir fry briskly ( Note : You can allow noodles to burn a little at the edges for that smaky taste). Set aside. 5.Add in garlic, ginger and fry until fragrant. 6.Pour in broth and bring to the boil. Simmer 5mins. 7. Add in mince pork un

Ingredients: 10pcs Eggs 300g Sugar 450ml Coconut milk 80ml Pandan Juice Few drops green food colouring Method: 1. Mix eggs and sugar together till sugar dissolves. Add coconut milk, pandan juice and a few drops green food colouring and stir well blended. Strain mixture into small pot. 2. Place small pot inside large pot. Puor 5 cup water into large pot, make sure that is does not overflow into small pot. Bring to a boil, stirring continuously till kaya becomes thick and sticky. ** To make pandan juice, blend 4 pieces of pandan leave with water, strain the mixture.

Ingredient: 3 tbsp Hot bean paste 1 rice bowl Kimchi 1 qt water 2 stalks spring union 1 pc tofu (cut into cube) Grass noddle (tang hoon) Mushroom chicken or beef or pork or fish Salt to taste Method: 1. Boil water until boiling. 2. Add in hot bean paste and meat, wait the soup until boiling again. 3. Add in toufu, spring onion and Kimchi and let it steam for 8-10mins. Serve in hot.

Oil Dough 340 g plain flour 220 g shortening/lard Process all the above in a food processor Water Dough 550 g plain flour 150 g castor sugar 160 ml vegetable oil 240 ml iced water 2 tsp salt 2 tsp golden syrup Process the all the above in a food processor. Glaze – 2 egg yolks Method: Scale oil dough into 20 gm and water dough into 40 gm. Wrap oil dough inside water dough. Roll flat and roll up like swiss roll. Repeat another 3 times. Cut each piece into halves. Roll out each piece and put in filling. Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes. Char Siew Filling 300 gm Char Siew ( finely diced ) 3 tbsp sugar 1 tbsp tbsp Flour ¾ cup water 1 1/2 tbsp oyster sauce 1 Tbsp light soya sauce 1 tsp Dark soya sauce 4 chopped shallots 1/2 cup green peas 2 Tbsp oil Heat oil and stir in the shallots. Add in flour