Malaysia, November 4, 2011 Ingredients Filling (combined) 100g durian flesh 30g whipping cream Pinch of salt 1 tbsp icing sugar Dough 200g high protein flour 40g plain flour 10g custard powder 4g instant yeast 30g castor sugar 1/8 tsp salt 1 egg, lightly beaten 20g butter 130ml lukewarm water 1 tbsp UHT milk Method Put sifted flours, sugar, salt and yeast in a mixing bowl. Add egg, lukewarm water, milk and butter. Beat over low speed until a soft and smooth dough is formed. Cover the bowl with a damp tea towel and leave to rest for 45 minutes or until the dough has doubled in bulk. Divide dough into small, equal portions. Put a teaspoon of durian filling in each portion and wrap up neatly. Shape into small balls and place in paper cups. Arrange the prepared doughnuts on a cup cake baking tray. Cover with cling film, wrap and leave aside to proof until doubled in size. Using a pair of sharp scissors, snip the surface to create a durian thorn effect. Bake in a preheated oven at 180°C for 15 minutes or until golden brown. Brush the surface with a little milk immediately.

By Chef Foo Hai May Kuali, The Star Malaysia, September 7, 2011 Ingredients 1kg tapioca (cassava) 200g sugar 400g thick coconut milk 50g water 3g salt Method Peel tapioca, split and remove the fibrous core in the middle (do remember to remove as it will cause bitterness in your kuih). Finely grate the tapioca. Squeeze off the juice from the grated tapioca as it will cause the texture to be slightly dense and wet. Combine grated tapioca, sugar, coconut milk, water and salt into a saucepan and cook over low heat until it thickens. Then pour into greased 8in square cake pan and bake in a preheated 200 degrees Celcius oven for about 40 -45 minutes until golden brown. Cool thoroughly before cutting into slices. Read also: Mad about kuehs Kueh Talam recipe Kueh Lapis recipe

By Amy Beh Kuali, The Star, ANN Malaysia, September 17, 2011 Fried Otak-Otak Rolls recipe Preparation time: About 1 hour Cook less than half hour Ingredients 220g fish fillet, minced 70g shelled prawns, minced 1 tsp rice flour 2 kadok leaves, chopped 2 kaffir lime leaves, finely sliced 1 egg Salt and pepper to taste Pinch of sugar or to taste 1 piece beancurd skin Spices 3 shallots 2 slices ginger 3 slices galangal 1 stalk lemon grass, finely sliced 1/2 tsp turmeric powder 1 tbsp chilli powder Method Combine spices in a food processor. Blend to a fine paste. Remove and add in the egg. Stir in minced fish and prawns to mix. Add kadok leaves and kaffir lime leaves. Adjust with salt, pepper and sugar to taste. Mix in rice flour. Place beancurd skin on a tabletop. Spread the combined fish paste mixture on the beancurd skin. Roll up tightly to resemble a popiah roll. Using a sharp knife, cut the otak-otak roll into 1.5cm-thick slices. Hold on to the cut slices firmly and slowly place into medium-hot oil. Deep-fry until golden brown. Dish out and serve at once.

By Chef Foo Hai May Kuali, The Star Malaysia, October 6, 2011 Ingredients Pandan Sponge 5 egg yolks 40g sugar 60g water 60g melted butter/corn oil 1 tbsp concentrated pandan extract 1-2 drops green colouring 100g super fine flour 5 egg whites 100g sugar Pandan Coconut Filling 400g milk 400g water 150g sugar 3g salt 10g agar-agar powder 300g coconut milk 70g custard Powder 1 1/2 tbsp concentrated pandan extract 1-2 drops green colouring Method Grease 9in round mould with melted butter or corn oil and line the bottom with grease-proof paper. Combine the yolks, sugar, water, melted butter/corn oil, pandan extract, green colouring and flour in a bowl. Mix until the batter is smooth. In another clean mixing bowl, whisk the whites and 100g of sugar until medium peak. Fold the whites into the pandan batter and mix well. Do not over-mix as this will make the volume of the sponge to drop. Pour the light batter into the greased mould and bake at 180 degrees Celcius for 30 minutes. As for the Pandan Coconut Filling, combine milk, water, sugar, salt and agar-agar powder in a saucepan and bring to boil. In a separate bowl, dissolve the custard powder in the coconut milk. Stir in the coconut custard mix into the boiling milk and continue to cook till mixture boils and thickens. Add in the pandan extract and colouring last. Stir well and set aside. To assemble the cake, cut the pandan sponge into three horizontal layers. Place the first layer of sponge into a10in cake ring/ springfoam pan. Pour 1/3 of the pandan coconut filling onto the sponge and smoothen it. Top with the second layer of sponge and spread another half of the remaining filling. Top up with the last piece of sponge, spread and finish of the balance of the filling. Cool it down and refrigerate for at least 3-4 hours to allow the custard to set thoroughly. Unmould, garnish as you wish. (You may also cover the side of the cake with whipped topping and coat with desiccated coconut). The cake is ready to be cut and served.

Homemade kaya recipe By Amy Beh Kuali, The Star Malaysia, October 3, 2011 Ingredients 3 eggs 2 egg yolks 150g castor sugar 250ml thick coconut milk, from grated white of 2 coconuts 3?4 screwpine leaves (pandan leaves), knotted Method Break eggs into a mixing bowl. Add in egg yolks and beat by hand until yolks and whites are well blended. Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended. Strain mixture into a heatproof container. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40-50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves.  The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.

By Tan Hsueh Yun SoShiok.com Singapore, May 28, 2008   On the face of it, mentaiko pasta just sounds like a fusion dish that’s trying too hard. I mean, which sane person would add seaweed and Japanese mayonnaise to Italian noodles? And not to mention mentaiko, the sacs of salted spicy cod roe. Fish eggs in pasta? Yes. And it is such delicious fusion too, the kind only the Japanese can come up with. In my kitchen, mentaiko pasta is a quick dish I whip up for myself on weeknights when I’m too lazy to do any real cooking. But this dish is one of those rare ones which can go from feeding one to feeding a crowd. Sure, you can order it in Japanese restaurants, but making it at home brings rich rewards because you can add more of the stuff you like. For me, that would be the mentaiko. I like lots and lots of this pink roe in the pasta. There’s nothing like taking a big bite of pasta and then having those little eggs burst in your mouth and releasing their lovely, briny flavour. Over the years, I’ve added and taken out this or that ingredient. Truth be told, a perfectly good version can be made with just the mentaiko, butter, mayonnaise, spring onions and some strips of nori or seaweed. Still, I like all the other things I’ve added to the basic sauce. A dash or five of spicy Shichimi Togarashi amps up the heat. This Japanese blend of red chilli powder, orange peel, black and white sesame seeds, Japanese pepper, seaweed and ginger, really gives the pasta some kick. If you can find yuzu pepper, which is chilli powder and yuzu zest combined, use that because the flavour from the zest is just what you need in a rich dish like this. I also toss the pasta with shiso leaves. These pretty, bright green leaves, also called perilla, have a fresh, slightly minty flavour that offsets the richness of the roe. Myoga, a crisp, juicy flower bud that tastes like a cross between a rose apple and a spring onion, also adds a perky accent to the dish. I also sprinkle some toasted dried sakura shrimps on top of the pasta. You can get these tiny, bright pink shrimps in Japanese supermarkets, and their light crunch adds texture to the pasta. Just think of it as complementing the egg-popping experience. The recipe I’ve given makes enough for two, since the roe tends to come in packs of two anyway. But it’s easy to halve, double or triple the quantities. Just writing about this makes me hungry for some. Good thing I’ve got some mentaiko in the freezer. Ingredients  For two main course servings: 160g spaghetti (I use size 3 or 5) 2 sacs mentaiko, 90-100g 30g unsalted butter, softened 50g Japanese mayonnaise Pinch of Shichimi Togarashi or yuzu pepper, or to taste 2 tsp rice wine vinegar 2 stalks spring onion 4-6 shiso leaves (optional) 1 myoga (optional) 2 Tbs dried sakura shrimp (optional) Handful of nori strips Method  1. Bring a pot of salted water to boil. The water should taste salty like seawater. When it comes to a rolling boil, add the spaghetti. It should take 7-8 minutes to cook. 2. In the meantime, get the sauce ready. Slit the sacs of mentaiko down the middle with a sharp knife and scrape out the eggs with a small spoon into a small bowl. Add the butter, mayonnaise, Shichimi Togarashi and the vinegar. Mix well with a spoon and set aside. 3. Chop finely the spring onions. If using shiso leaves, snip off the stems, roll into a tight tube and slice finely crosswise. Slice the myoga on the diagonal, if using. 4. Toast the dried sakura shrimp lightly in a non-stick pan, set aside. 5. When the pasta is al dente, drain into a colander, shake it a couple of times to get rid of excess water and return the noodles to the empty cooking pot. Add the mentaiko sauce, spring onions, shiso leaves and myoga. Mix well with a pair of tongs. 6. Divide the pasta between two serving bowls, top each with sakura prawns and nori strips, serve immediately. This article was first published in The Sunday Times on May 25, 2008. 

By Tan Hsueh Yun SoShiok.com Singapore, May 28, 2008   On the face of it, mentaiko pasta just sounds like a fusion dish that’s trying too hard. I mean, which sane person would add seaweed and Japanese mayonnaise to Italian noodles? And not to mention mentaiko, the sacs of salted spicy cod roe. Fish eggs in pasta? Yes. And it is such delicious fusion too, the kind only the Japanese can come up with. In my kitchen, mentaiko pasta is a quick dish I whip up for myself on weeknights when I’m too lazy to do any real cooking. But this dish is one of those rare ones which can go from feeding one to feeding a crowd. Sure, you can order it in Japanese restaurants, but making it at home brings rich rewards because you can add more of the stuff you like. For me, that would be the mentaiko. I like lots and lots of this pink roe in the pasta. There’s nothing like taking a big bite of pasta and then having those little eggs burst in your mouth and releasing their lovely, briny flavour. Over the years, I’ve added and taken out this or that ingredient. Truth be told, a perfectly good version can be made with just the mentaiko, butter, mayonnaise, spring onions and some strips of nori or seaweed. Still, I like all the other things I’ve added to the basic sauce. A dash or five of spicy Shichimi Togarashi amps up the heat. This Japanese blend of red chilli powder, orange peel, black and white sesame seeds, Japanese pepper, seaweed and ginger, really gives the pasta some kick. If you can find yuzu pepper, which is chilli powder and yuzu zest combined, use that because the flavour from the zest is just what you need in a rich dish like this. I also toss the pasta with shiso leaves. These pretty, bright green leaves, also called perilla, have a fresh, slightly minty flavour that offsets the richness of the roe. Myoga, a crisp, juicy flower bud that tastes like a cross between a rose apple and a spring onion, also adds a perky accent to the dish. I also sprinkle some toasted dried sakura shrimps on top of the pasta. You can get these tiny, bright pink shrimps in Japanese supermarkets, and their light crunch adds texture to the pasta. Just think of it as complementing the egg-popping experience. The recipe I’ve given makes enough for two, since the roe tends to come in packs of two anyway. But it’s easy to halve, double or triple the quantities. Just writing about this makes me hungry for some. Good thing I’ve got some mentaiko in the freezer. Ingredients  For two main course servings: 160g spaghetti (I use size 3 or 5) 2 sacs mentaiko, 90-100g 30g unsalted butter, softened 50g Japanese mayonnaise Pinch of Shichimi Togarashi or yuzu pepper, or to taste 2 tsp rice wine vinegar 2 stalks spring onion 4-6 shiso leaves (optional) 1 myoga (optional) 2 Tbs dried sakura shrimp (optional) Handful of nori strips Method  1. Bring a pot of salted water to boil. The water should taste salty like seawater. When it comes to a rolling boil, add the spaghetti. It should take 7-8 minutes to cook. 2. In the meantime, get the sauce ready. Slit the sacs of mentaiko down the middle with a sharp knife and scrape out the eggs with a small spoon into a small bowl. Add the butter, mayonnaise, Shichimi Togarashi and the vinegar. Mix well with a spoon and set aside. 3. Chop finely the spring onions. If using shiso leaves, snip off the stems, roll into a tight tube and slice finely crosswise. Slice the myoga on the diagonal, if using. 4. Toast the dried sakura shrimp lightly in a non-stick pan, set aside. 5. When the pasta is al dente, drain into a colander, shake it a couple of times to get rid of excess water and return the noodles to the empty cooking pot. Add the mentaiko sauce, spring onions, shiso leaves and myoga. Mix well with a pair of tongs. 6. Divide the pasta between two serving bowls, top each with sakura prawns and nori strips, serve immediately. This article was first published in The Sunday Times on May 25, 2008. 

For the yogurt sauce: 250ml of Greek yogurt 250ml yogurt Juice of one lemon 1-2 cloves of crushed garlic 2 dashes of dried mint 6 fresh mint leaves 4 to 6 tbsp tahini (sesame paste) 3 to 4 pinches of salt The filling: 1 can of chickpeas, discard the water 1 fresh baguette 1 tbsp pine nuts Olive oil for frying Ground cinnamon (Garnish) Method Blend the ingredients for the yogurt-based sauce in a food processor. Set aside. Cut the baguette into cubes and deepfry in olive oil until you get brown and crispy croutons. Over low heat, lightly pan-fry the pine nuts until golden brown. Taking a casserole dish, layer the chickpeas followed by the fried croutons, more chickpeas and top it off with the yogurt-sauce. Garnish with the pine nuts, dried mint and ground cinnamon. Hed Chef's version

Korea, September 16, 2011 - Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin. Tteok has a long history in Korea. It can be served as a main dish as a substitute for rice, or as a special food for a festive day or birthday. There are various kinds of tteok with different ingredients. Ingredients 5 cups non-glutinous rice powder, 1/2 tbsp salt, 2/3 cups sugar  2 sweet pumpkins  10 cups water  Garnish 2 jujubes, 16 pumpkin seeds Method 1. Scrape out the insides from the pumpkins. 2. Sprinkle salt on the rice powder and sieve.  3. Clean the jujube and cut it into flower shapes. 4. Pour water into the steaming pot and put on high heat. When it gives off steam, put the pumpkin in and steam it for 15 minutes. Scrape the flesh from the pumpkin. 5. Add the pumpkin flesh and sugar to the rice powder, rub in thoroughly, then sieve.  6. Pour water into the steaming pot and put on a high heat. When it boils, layer cotton cloths on the bottom of the pot and put the cake mold on them. Put the rice and pumpkin mixture into the mold then plane the surface. Put X-shaped slits in the mixture at intervals of 5 cm, top with jujube and pumpkin seeds.  7. Steam the tteok for another 15 min. Tips  To prevent the sweet pumpkin becoming watery, the pumpkin should be kept upright while steaming.  Pumpkin skin may be used for garnish by cutting into sheets and boiling down with sugar.

By Amy Beh Kuali, The Star, ANN Malaysia, September 17, 2011 Fried Otak-Otak Rolls recipe Preparation time: About 1 hour Cook less than half hour Ingredients 220g fish fillet, minced 70g shelled prawns, minced 1 tsp rice flour 2 kadok leaves, chopped 2 kaffir lime leaves, finely sliced 1 egg Salt and pepper to taste Pinch of sugar or to taste 1 piece beancurd skin Spices 3 shallots 2 slices ginger 3 slices galangal 1 stalk lemon grass, finely sliced 1/2 tsp turmeric powder 1 tbsp chilli powder Method Combine spices in a food processor. Blend to a fine paste. Remove and add in the egg. Stir in minced fish and prawns to mix. Add kadok leaves and kaffir lime leaves. Adjust with salt, pepper and sugar to taste. Mix in rice flour. Place beancurd skin on a tabletop. Spread the combined fish paste mixture on the beancurd skin. Roll up tightly to resemble a popiah roll. Using a sharp knife, cut the otak-otak roll into 1.5cm-thick slices. Hold on to the cut slices firmly and slowly place into medium-hot oil. Deep-fry until golden brown. Dish out and serve at once.

$35 for chicken rice set: Price hike due to 'overwhelming response'? Posted on 16 Sep 2011 When STOMPer chickwn rice dined at a hotel restaurant recently, he was shocked when the bill came to $35 for a plate of chicken rice and a drink. They told him the price was due to 'overwhelming response', said the STOMPer. The STOMPer elaborates (Sep 16): "What a rip off. "$35 dollars for a plate of chicken rice? Too expensive? Plus an iced lemon tea? God... "I ate this at Chatterbox, Mandarin Hotel recently. "It cost me $35, GST included. "In June, I also had it, and it cost me $17.50. "According to the restaurant, the price increase was due to the overwhelming response and demand for the chicken rice. "In November last year when I had it, it was also below $20. "It tasted like ordinary chicken rice. "Unfortunately I did not take a picture of the receipt."

Do a taste check of shark's fin Letter from Jennifer Lee Sep 12 I refer to David Pilling's commentary "Excuse me waiter, there's a shark in my soup" (Aug 26). I would add that when a variety of ingredients are used in a single dish, we lose our ability to distinguish individual ingredients because we taste the soup as a whole. We know how fish meat tastes and how chicken meat tastes, but how does shark's fin taste, on its own? I spoke to consumers of shark's fin who told me they like the taste of the soup. It is ironic that although most could describe its texture to me (slightly crunchy, etc), not a single person was able to describe its taste. Simply because the fins are completely tasteless. Our tastebuds have been tricked. The soup is tasty because of other ingredients: Seafood, vinegar, chicken stock and so on. A friend of mine served mock shark's fin with the same soup at her wedding some years ago, and none of her guests noticed the difference, not until she told them. Unknown to many, mock shark's fin is readily available in the market and makes a perfect replacement at a fraction of the cost. There are different types of mock fins: Vegetarian (made of seaweed gelatin) and non-vegetarian. We do not need shark's fin to make the same soup. The World Wildlife Fund's Seafood Guide 2010 lists various sustainable seafood alternatives that can be considered if wedding couples would like to serve a seafood soup in place of fins. Other than mock shark's fin, a melon called the "shark's fin melon" can be used. Alternatively, if the host is looking for an expensive replacement, ginseng soup can be considered as a show of generosity. The possibilities are endless, and a good restaurant would have chefs who are creative enough to whip up interesting options. In the same aspect, more companies across the world are moving competitively toward greater corporate social responsibility. With the growing controversy surrounding shark's fin, many market leaders have inked conservation deals to grow their CSR image. The dish is becoming an outdated fad that could be seen as a show of nonchalance or ignorance toward conservation. As time progresses, the gains made through flaunting generosity by serving the soup no longer justify risking the potential damage to a company's image. The additional budget for shark's fin soup could be better parked elsewhere.

Sticky Date Pudding with Butterscotch Sauce

1 3/4 cups chopped and seeded dates

1 1/2 cups water

1 teaspoon bicarbonate of soda

60g butter

125g castor sugar

2 eggs

1 cup self raising flour

Method

Preheat oven to 180 degree Celcius.
Lightly grease a 20cm cake pan and line the base.
Combine the dates and water in a saucepan, and bring to boil.
Remove from heat, add bicarbonate of soda and let it stand for five minutes.
In a large bowl, beat sugar, butter and eggs until smooth.
Stir in the sifted flour and then add the date mix.
Pour into the greased cake pan and bake for 40 minutes.
Cool pudding in cake pan for a few minutes before turning out onto a wire rack.
Butterscotch Sauce

1/2 cup brown sugar

1/2 cup cream

100g butter

Method

Combine ingredients in a saucepan and stir over heat until sugar is dissolved. Simmer for three minutes.
Pour the sauce over a slice of pudding and serve with fresh cream or vanilla ice-cream.

By Chef Julie Song
Kuali, The Star
Malaysia, August 25, 2011

Ingredients

2 mangoes, skinned and thickly sliced

3 wedges of sweet Ipoh pomelo

Half just-ripe papaya, no skin and sliced into thin strips

12 prawns, poached and shells removed

1 1/2 cups fresh coriander leaves, nicely washed

Dressing

3 limes, juiced

1 tsp soy sauce

2 red chillies, de-seeded and chopped

3 tsp chopped garlic

1 1/2 tsp sugar

A pinch of salt

1 1/2 tsp grated ginger

6 tbsp passion fruit pulp, fresh or frozen

9 tbsp olive oil

Method

Firstly, combine all dressing ingredients except the olive oil in a food processor.
Then slowly pour in the olive oil whilst the machine is running until the dressing is combined. Always taste the mixture.
Remove into a separate bowl. Refrigerate the dressing if using later.
In a separate bowl, lightly toss all the rest of the ingredients. Mix in the dressing just before serving.
Serve immediately.

By Datuk Faridah Begum
The Star/Asia News Network
Malaysia, June 8, 2011

WADING into untried territory - that was how I felt when I was told I would be transferred to Sunday Metro in July 2007. After almost 20 years of journalism, it was daunting because I had all the while been mainly a news writer.

What was more worrying was the fact that every story was done on the spur of the moment, and we were required to fill up 12 pages every Sunday.

But after a fortnight of charting unknown waters, with the then editor T. Selva informing the three writers (angels, we were called) - Sangeeta Nair, Renita Che Wan and me - that he was going on long leave, we were entrusted to plan the pullout ourselves. And what fun we had, along with our sub-editor Catherine Siow and Penang-based food columnist Helen Ong.



The three years I spent on this pullout was an eye-opener of not only the new things we could learn but also an acid test of what all of us could do. It became a show of our individual strengths that we could put the pullout together from scratch every single week.

Sunday Metro launched my career as a food columnist and cook, and I am thankful to all the readers whose letters, comments and criticism built up my confidence in this field.

The greatest treasure that I gained from Sunday Metro is the fact that I inspired so many people to start cooking and enjoying it at the same time.

This is the last issue and for it I have specially concocted recipes to celebrate Sunday Metro for the icon it has been these four years.

Thank you, Sunday Metro, for all the good you have brought to me!

Celebration Dry Chicken Curry Recipe

Ingredients

1 chicken, cut into 12 or 16 pieces
1 pod garlic
8cm ginger
½ cup cashewnuts or almonds – soaked and blended into a thick paste
2 large onions – cut into thin rings
½ cup vegetable oil
1 cinnamon stick
3 cardamoms
2 star anise
3 cloves
2 pandan leaves – washed and tied together
2 tablespoons meat curry powder
½ cup coconut cream and 1/2 cup evaporated milk (or a cup of either)
2 cups water
3 large tomatoes, cut into 6 wedges each
4 large red chillies – halved and seeded
Coriander leaves – chopped (as desired)
Salt to taste

Methods

1) Blend the garlic and ginger together into a paste. In a large wok, heat the vegetable oil and add the cinnamon stick, cardamom, star anise and cloves.

2) Add the pandan leaves and onions and fry until fragrant and the onions are soft.

3) Put in the curry powder, cashewnut or almond paste along with the ginger-garlic paste. Reduce the heat, and stir until the oil surfaces. Add the chicken pieces and stir fry to coat them with the paste.

4) When the chicken turns opaque, pour in the cream and milk, water and tomatoes.

5) Cover and simmer until chicken is almost cooked. Remove the cover, raise the heat a little and let the liquid evaporate to a desired consistency.

6) Season and throw in the chopped coriander, mix and serve with hot rice.

12 cups wheat flour, ½ tsp salt, 6 tbsp water

- 150 g minced beef (top round), 3 stems brown oak mushrooms

Seasoning sauce:

- 1 tbsp soy sauce, 1 tsp sugar, 1 tsp minced green onion, ½ tsp minced garlic, 1 tsp ground black pepper, 1 tsp sesame salt, 1 tsp sesame oil

- 150 g pumpkin, ¼ tsp salt

- 250 g mung bean sprouts, 5 cups water, ½ tsp salt

- 1 tbsp pine nuts

- 10 cups steaming water

- 1 ea egg, 3 stalks watercress, ½ tbsp wheat flour, 1 tbsp edible oil

Vinegar soy sauce:

- 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water, 3 g (½ tbsp) pine nuts powder

Methods


1. Clean blood of beef for broth with cotton cloth. Trim and wash the fragrant seasoning. Put the beef and water in the pot and boil it on high heat for 9 minutes. Reduce the heat to medium and simmer it for 30 minutes Add the fragrant seasoning and simmer it for 20 minutes more. Strain it through cotton cloths, season with salt and cool it down.

2. Add salt and water to the wheat flour and knead. Wrap it with cotton cloths and let it sit for 30 minutes

3. Clean blood of minced beef with cotton cloth. Soak the brown oak mushrooms in water for 1 hour, remove the stems. Wipe excess water with cotton cloth and shred it into 0.2 cm-thick and wide, season them respectively.

4. Clean the pumpkin and cut it 4 cm-long. Peel the skin off into 0.2 cm-thick round and shred it into 0.2cm-wide. Marinate with salt for 10 min, wipe water with cotton cloths. Remove the tails of mung bean sprouts and wash. Remove tops of the pine nuts and wipe the nuts with dry cotton cloth.

5. Panfry the egg for yellow/white garnish (thin sheet and then cut it into strips). Panfry the watercress after thick coating with wheat flour liquid and beaten egg. Cut them into 2 cm of diamond pattern.

6. Blend vinegar soy sauce.

7. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for 3 minutes on medium heat.

8. Pour water in the pot and boil it on high heat for 5 minutes When it boils, add the mung bean sprouts and salt, scald it for about 2 minutes Drain water. Chop them 0.5 cm-long. Preheat the frying pan and oil, stir-fry pumpkin for 10 sec. on high heat, maintaining green color, cool it down.

9. Combine the mixture of beef, mushrooms, mung bean sprouts and pumpkin to make the filling. Press and roll the kneaded dough with wooden roller to be 0.2 cm thickness, cut it into 7 cm square for dumpling skin. Stuff the dumpling skin with 13~15 g of fillings in the middle, put two pine nuts on it. Pinch four corners together to form square shape.

10. Pour water in the steaming pot, heat it up for 9 minutes on high heat. When it gives off steam, layer damp cotton cloth on the bottom of the pot, place the square dumplings on the damp cloths and steam them for 5 minutes on high heat.

11. Place the square dumplings on a dish and pour the broth, top with fried egg strips and watercress. Serve it with vinegar soy sauce.

Rose Petal Jam Shortbread Recipe

Ingredients (makes 24 large or 36 small cookies)

200 g chilled butter

2 egg yolks, beaten

2 cups plain flour

1 teaspoon salt

6 tablespoons rose jam

1 egg, beaten (for egg wash)

Sesame seeds

Method:

1. Sift flour and salt into a large mixing bowl. Cut the chilled butter into small pieces and drop them directly into the bowl.

2. Using cool fingers, gently rub the butter into the flour, tossing them in the air as you go to "aerate" the mixture until it resembles fine breadcrumbs.

3. Add the beaten egg yolks to the bowl and stir to bind the mixture until it just comes together. Do not knead as that will raise the gluten and make the shortbread tough.

4. Pinch off a small ball of dough and place a pinch of rose petal jam in the middle. Roll up again into a ball and place on a papered baking tray. Press to flatten the ball slightly.

5. Brush the tops of the cookies with egg wash and sprinkle with sesame seeds.

6. Bake in a pre-heated 180 C oven for 20 minutes, removing the shortbread when it turns a light golden color. Cool and keep in airtight containers for about a week.

Thumbprint Cookies with Rose Petal Jam Recipe



Ingredients (makes 24 cookies)

200 g butter, softened

150 g castor sugar

2 whole eggs, beaten

0.5 cup milk

2 cups plain flour

1 teaspoon baking powder

6 tablespoons rose jam

Method:

1. Sift flour and baking powder together.

2. Cream butter and sugar until pale and fluffy. Beat in eggs one at a time.

3. Fold in sifted flour and add a little milk in between. Chill dough until it is firm.

4. Pinch off chestnut-sized pieces of dough and roll into a ball. Press down the center with your thumb, creating a depression. Fill with rose petal jam.

5. Place cookies on a papered baking tray and bake in a pre-heated 180 C oven for 20 minutes. Cool and keep in airtight containers. Eat quickly as these are richer cookies and may not keep for too long.

Rose Petal Jam Pancakes Recipe

Ingredients(makes 6 pancakes)

200 g plain flour Water

100 g softened butter or vegetable oil

6 tablespoons rose jam

Method:

1. Add enough water to the flour to make a soft dough. Knead until it feels silky and soft. Allow it to rest for at least an hour.

2. Divide the dough into six pieces.

3. Roll out a piece of dough as thinly as possible and brush with softened butter or oil. Spread a spoonful of jam on top.

4. Roll up the dough from the furthest edge, gently stretching the roll as you go.

5. Curl the roll of dough like a snail shell and flatten with the palm of your hand, keeping the tabletop floured as you go. Roll out the flattened disc to a thin pancake.

6. Lightly oil a non-stick frying pan and fry the pancake over medium heat, flipping it as the pancake turns color.

7. Dust with icing sugar and serve quickly. Great with a hot cup of Chinese tea.

Red and White Sweet Soup Recipe

Ingredients (serves 4)

8 dove or quail eggs

4 teaspoon rose petal jam

100 g lotus nuts, soaked

50 g sweet apricot kernels or nanxing

Honey to taste

Rose petals for garnish

Method:

1. Place the eggs in a pot with enough water to cover and bring to a boil. Let them cook for 10 minutes and immediately rinse the eggs under cold running water until totally cooled. Peel carefully and set aside.

2. Wash soaked lotus nuts and check to remove the bitter shoots, which hide in the middle. Place the cleaned nuts and sweet apricot kernels into boiling water. Turn down the heat once the pot boils and simmer until the lotus nuts are soft.

3. Add the rose petal jam and stir to dissolve. Add the eggs and a little honey to taste.

4. Serve in small bowls with fresh rose petals for garnish.

Food notes:

In traditional Chinese medicine, dove eggs are believed to have detoxifying qualities. Both the lotus nuts and the apricot kernels clear the lungs and nourish the bronchial system. If you do not like the aroma of roses, you can substitute with candied osmanthus.

China Daily/ANN
Beijing, China, June 21, 2011 - It is a traditional Beijing specialty, while in colour, delicate in texture and savoury in taste. There are the Moslem recipe and the vegetarian recipe. Here is the Moslem recipe.

Ingredients:

Soy bean 5kg, tender mutton 1.5kg, soy sauce 500g, plaster powder 225g, cornstarch 3.25kg, salt 100g, Chinese prickly ash 5g, garlic 500g, chili oil 100g, seasame oil 100g, MSG 5g (for 100 bowls)

Preparation:

1) Steep soy beans in water till swollen. Rinse and grind the swollen soy bean with water into pulp. Add water and stir well, then filter with a cloth bag or a fine sifter. Repeat till the bean dregs are not stickly. Skim off the froth and bring it to a boil with high heat.

Then ladle to a container to keep warm. Dissolve the plaster powder in hot water, then pour into the bean milk, be sure that they are thoroughly mixed. Afer 25 minutes, skim off the froth, the rest is the jellied beancurd.

2) Heat seasame oil 100g, when hot put in sliced mutton, grated scallions and ginger, soy sauce, salt MSG. Stir-fry for seconds, then add boiled water. When it boils, add wet cornstarch.

3) Ladle jellied beancurd into a bowl, add mutton soup and mashed garlic or chili oil, then serve.

By Datuk Faridah Begum
The Star/Asia News Network
Ingredients

60g butter, melted
½ cup firmly packed brown sugar
1 cup self-raising flour
¾ cup milk
1 overripe banana, mashed
1 egg
½ teaspoon ground cinnamon
Vanilla ice-cream or custard, to serve

Methods

1) Combine all ingredients in a large bowl and stir until smooth. Spoon into rice cooker bowl. Cover with plastic wrap.

2) Place in steamer basket. Place lid on and set timer (45 mins). Serve with ice cream or custard.

Guinness Hokkien Mee and seafood recipes


SoShiok.com
Singapore, June 14, 2011

Here are recipes by Guinness Stout, which uses the brew to jazz up Singapore street food and seafood.

Guinness Hokkien Mee
Step 1: Prepare the Guinness reduction base
(ingredients: Guinness stout, apple cidar vinegar, rock sugar, salt)
 
Step 2: Prepare the prawn mee stock
(ingredients: Guinness stout, blue ginger, lemongrass, toasted coriander seed, red onion, salt)
 
Step 3: Stir fry the ingredients & add in Guinness reduction base and prawn mee stock to whip up the Guinness Hokkien mee

(ingredients: pork fat oil, minced garlic, whole egg, yellow noodle, rice noodle, bean sprout, soya sauce, fish sauce, squid ring, tiger prawn, pork belly slice, sliced red chili, salt/pepper)
 
 
Guinness Prawns
Step 1: Prepare the seafood spice mixture
(ingredients: Coriander root, red chili, salt, crispy fried shallot, heniz kecip manis, toasted baby dried shrimp)
 
Step 2: Prepare the Guinness reduction base
(ingredients: Guinness stout, apple cidar vinegar, rock sugar, salt)
 
Step 3: Cooking the prawns with Guinness reduction base, seafood spice mixture and the ingredients
(ingredients: chili padi, prawns)
 
 
Guinness Squids
Step 1: Prepare the seafood spice mixture
(ingredients: Coriander root, red chili, salt, crispy fried shallot, heniz kecip manis, toasted baby dried shrimp)
 
Step 2: Prepare the Guinness reduction base
(ingredients: Guinness stout, apple cidar vinegar, rock sugar, salt)
 
Step 3: Lightly fry the ingredients and add in the seafood spice mixture and the Guinness reduction base
(ingredients: fresh squid, oil, chili padi)

KUEI DURIAN

By Yeoh Wee Teck
The New Paper
Ingredients

500g grated fresh tapioca

200g fine sugar (one cup)

30g butter (softened, 2 tablespoons)

150g fresh durian (remove the seeds)

60-75g grated white coconut

250ml coconut milk

3 tablespoons gula melaka syrup

2 eggs

Methods

Puree the durian with coconut milk and set aside till ready to use.
In a large mixing bowl, mix the grated tapioca with softened butter, fine sugar and beaten eggs. Blend it thoroughly till well mixed and the sugar is dissolved.
Add gula melaka syrup followed by the coconut milk puree. Lastly, add the white grated coconut.
Mix well and bake it at 180 deg C for about 45mins in an 18cm X 18cm tin.
Once it’s cooked, change oven baking mode to Top Grill to further brown the top layer for about five minutes.

TAPIOCA CAKE

By Stuart Michael
Kuali, The Star
THE cassava (tapioca) cake, which is a classic Filipino dessert, is locally known as kuih ubi kayu or kuih bingka.

While it is a teatime favourite among Malaysian families, it is ideal for breaking fast and can help replenish the energy lost during long hours of fasting.

It is an easy cake to prepare and some people like to take it with Kaya.

Ingredients

1kg of fresh cassava (three pieces), grated

200g fresh coconut, grated

Five tablespoons of sugar

Four tablespoons of corn flour

Pandan flavouring

Margarine

Methods

Cut the cassava into small pieces and blend them in the food processor.
Add in the grated coconut, corn flour, sugar and pandan flavouring. Steam the dough for around 15 to 20 minutes.
The cake can be kept in the refrigerator for days. It can also be heated over the frying pan using margarine and served immediately.

ADOBO. PHILIPPINE

Pork and Pusit Adobo recipe


By Ana Mendoza
SoShiok
Philippines, June 9, 2011 - For almost a year now, Ana Mendoza's pork and squid adobo has been her kitchen attraction, never failing to stimulate her family's appetite.

We usually enjoy the combination of chicken and pork adobo, but the partnership of pork and squid is surprisingly more enticing, distinctive and flavorful. Yes, with each bite, a different experience.

The sharp sourness and saltiness of pork-squid adobo explode in the mouth. After a few bites, it even gets tangier and spicier with the inclusion of chili, and the fusion of natural pork oil and squid ink offers lip-smacking goodness to the concoction.

"I learned this pork-squid recipe from a friend, chef Elvis Domingo of Jozu Kin," says Mendoza.

"We were in Baguio City last year for a meeting and on a lazy afternoon he cooked it for us. It was so good. I had several servings of rice because the sauce is already a viand by itself. "

Domingo is a native of Gapan, Nueva Ecija.

"I asked him to teach me the recipe. When I got home, I shared it with my family, and since then we always have pork-squid adobo at home," says Mendoza, a freelance public relations consultant.

She used to work for Ciudad Fernandina, Hotel Rembrandt and an airline.

She cooks in bulk, about two kilos of pork and squid, stores them in several plastic containers and freezes them. Mendoza gets only a pack from the fridge and reheats it for breakfast over fried rice.

"We were already tired of the usual pork or chicken adobo," she says. "And I reheat the mixture in a pan, not in a microwave. My mom doesn't want to use the microwave. The adobo becomes crunchier when reheated in the pan with a bit of oil."

Mendoza buys the squid from Farmer's Market in Cubao, QC. She cleans the squid by pulling out the eyes, tentacles, innards and transparent ribs, yet making sure the black tint is carefully set aside and does not burst, as it will give bitter taste.

Pork and squid are first cooked in vinegar, soy sauce, pepper and tomatoes, then sautéed in onions, garlic and chili. This process unlocks a range of flavors to perk up the taste buds.

Mendoza's adobo is cooked with the ink, but she says you can opt not to include it if you don't want your adobo too dark. When cooked, squid is reduced in size, so better get medium-size ones.

Passion

Mendoza, a graduate of Business Management at St. Paul's College Manila, has a passion for good food.

"Though I never took a culinary course, I understand food. I love food. Cooking came naturally to me because I simply love to eat," she claims.

She loves cooking as much as she enjoys feeding her friends and family with her wide range of specialties-Oriental, Spanish, Italian and Filipino.

An Ilocana, she developed the skill at a tender age. When she was eight, her mom enrolled her at Ludette Dayrit's Le Cordon Bleu, where she learned the basics of cooking. She also had classes with Sylvia Reynoso for baking. And, at a young age, she knew how to use her know-how.

She would make chicken pie and sell them to classmates and relatives. During Christmas, her mom would bake prune cake as giveaways, while she'd bake her own giveaways such as Black Forest and brownies. In high school, instead of focusing on homework, she was preoccupied with recipes.

"I hardly listened to my teachers; all the things in my mind then were recipes. I wanted to make almond float, brownies, gourmet sandwiches or fondue," she recalls.

Mendoza keeps a collection of cookbooks and makes variations if she finds the recipe bland or boring. She experiments with different herbs and spices to put color to the recipes.

Her dream is to put up her own modest restaurant in Tagaytay, where she could showcase her comfort food-fabada soup, callos, lengua, paella, etc.



Pork and Pusit Adobo

Ingredients:

For adobo mixture:
1 k pork belly
1 k fresh pusit, cleaned and sliced
3 pcs tomatoes, sliced
1 medium onions
2 whole garlic, chopped
3 pcs finger chili, chopped
¼ c cane vinegar
¼ c soy sauce
1 pc laurel
½ tsp ground pepper
2 c water

For sauté:
1 pc whole garlic
1 pc medium onion
¼ c cooking oil

Method:

Chop pork belly, adobo-cut, and wash thoroughly. Put water in a pot, add pork, tomatoes, garlic, onions, vinegar, soy sauce, ground pepper and laurel. Cover and leave to boil.

When liquid has reduced to one-fourth and pork is tender, add sliced squid and squid ink. Allow to boil for a few minutes and remove from fire. Set aside.

In a separate pan, sauté garlic and onions in oil, then add precooked pork and squid adobo. Add finger chili, then cook for another five to 10 minutes. Take out from fire and transfer in serving plate.

Serves five people. Serve hot with rice.

YAK, MALAYSIA NASI LEMAK

Malaysia, June 8, 2011

OVER the past four years, I've had a ball writing for Sunday Metro under the column Helen Ong, Penang (here's one more go at my photobyline!).

It's been wonderful meeting new people and talking to the rich tapestry of folk who make up the chefs, restaurateurs and hawkers without whom the state would not have gained its international reputation for good food. I've learnt a lot delving into the history and background of many of our well-known and not so well-known eateries and the interesting, diverse personalities and characters behind them.

It's been my privilege to tell readers about some of the myriad hawker centres, kopitiam and restaurants we have here, so I hope the column has helped them to discover the many places there are to visit when they come up north.

Being a fussy eater - as family, friends and restaurateurs will vouch for - it would be unfair to impose my own tastes on others because, quite frankly, if I had just written about places which served food I personally liked, I would have run out of articles quite a while back! That's why whenever people refer to me as a food critic I am quick to correct them: I prefer to describe myself as a food writer.

Above all, I've thoroughly enjoyed chomping my way through the food served by Penang's eateries, and, cholesterol and increased waist measurement notwithstanding, it's been worth every fat cell.

This Laksa Lemak is a favourite recipe which allows me to indulge my tastes for something spicy, creamy, soupy, smooth yet savoury all at the same time. Being a lazy cook, I like recipes which can also be easily knocked up with whatever you have stored in the larder or freezer (I freeze a lot of stuff!).



Although it seems to require a lot of ingredients, improvisation is the key word: the asterisked items can be optional, although I recommend you only miss out two or three items if they are unavailable as the more the tastier. Remember: it is important to agak-agak, so adjust according to how spicy you like it. It can be eaten with dried or fresh noodles, spaghetti or even cooked rice.

Laksa Lemak

Ingredients:

Rempah (Mixed Spice)

2 large onions, peeled and roughly chopped
3 pips garlic, peeled*
½ inch fresh galangal*
¼ inch fresh turmeric or ½ teaspoon powdered*
1 stalk lemon grass, cut into ¼ inch rings*
1 bunga kantan (pink ginger bud), cut ito ¼ inch rings*
½ inch sq piece belacan*
5-10 large dried chillies, soaked in hot water then drained
5-10 fresh red chillies, cut into ½ inch rings*
1-2 tablespoons chilli powder* (this adds a bit of kick and a wonderful rich red colour)

Others

½ cup cooking oil
1 small can pink salmon, tuna or sardine* and/or
A handful of hey bee (dried shrimps), soaked then pounded
Approx 1 ½ litres of hot water or stock
Fishballs, fishcake (sliced) and tauhu pok*
Approx 10 medium-sized fresh prawns*
3-5 stalks of daun kesom, washed*
½ can evaporated milk
1 small packet long-life santan (coconut milk) or ¼ kg fresh
One chicken or ikan bilis stock cube if only hot water is used
Salt and sugar to taste

Garnish

Kaffir Lime leaves, finely julienned*
Fresh mint*
Thai basil*
Fresh sliced large onions*
Fresh bunga kantan, finely chopped*
Fresh cucumber, julienned*
Combine all rempah ingredients and blend to a smooth paste.

Method:

Heat oil in large saucepan then add rempah and fry over gentle heat until mixture "separates".

Add tinned fish and dried shrimp and continue frying for another 2-3 minutes.

Add hot water or stock, and bring to boil. Simmer for about 5 minutes.

Add fishballs, fishcake and tauhu pok and bring to boil for another 2-3 minutes.

Add evaporated milk and bring to boil. Switch off heat, then add the coconut milk. Stir in gently.

Season to taste.

Serve with any type of noodles and garnish.

Enjoy!

Look out for my new book Helen Ong's Guide to Easy Malaysian Cooking due out in 2013.

MALAYSIA DUCK

Malaysia, May 11, 2011

Ingredients

700g duck
6 dried shiitake mushrooms, soaked
180g young ginger, sliced
2 tbsp sesame oil
1 litre stock/water

Marinade (A)
1 tbsp light soy sauce
1/2tsp thick soy sauce
1 tbp oyster sauce
1/2 tsp pepper

(B)
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tbsp fermented black beans (hak tau si)
1 tbsp preserved bean paste (tau cheong)

(C)
3 tbsp light soy sauce
1 tsp rock sugar
1/2 tsp chicken stock powder

Garnishing

200g yam

Method

Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.

Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).

Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.

In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.

KUEI PEI TEE

By Hedy Khoo
The New Paper
Singapore, January 23, 2011

NO NEED to fret if you have broken your new year resolutions.
With Chinese New Year round the corner, you can mull over new resolutions while tucking into new year goodies.

You have the rest of the year to struggle with guilt, gym and the unbearable heat of the dry season.

But if you do need peace of mind to lessen the guilt of pigging out, try these dainty and exquisite kueh pie tee, fit for a quick snack as well.

Lull yourself into thinking they are light and healthy with that vegetable filling. But you don’t really want to think about the deep-fried dough cups.

They are a perfect serving for your guests, especially for the women.

After all, confess: Don’t you feel secretly happy to see your friends playing tug of war with the addictive explosion of crunchy flavours in the mouth and a stretched-out waist band?

If anyone dares utter the word “fattening”, remind them – it’s just all vegetables.

KUEH PIE TEE

INGREDIENTS

2 jicama (bang kwang), shredded
1 carrot, shredded
2 cloves garlic, minced
20g dried shrimp
2 Chinese sausages
2 hardboiled eggs, chopped
2 stalks of cilantro
200ml water
80 kueh pie tee cups
5 tbsp oil

Seasoning

3 tbsp oyster sauce
1 tbsp light soya sauce
liberal dash of pepper
1/4 tsp salt

METHOD

Steam sausages for 5 minutes. Remove skin and dice. Set aside.

Heat 2 tbsp oil. Fry dried shrimp and diced sausage. Remove from wok and set aside.

Heat remaining oil. Fry garlic and add carrot and jicama before garlic begins to brown. Add shrimp and diced sausages.

Add water and allow to cook over medium-low heat for 5 minutes, or to the level of crunchiness you desire.

Add the seasoning.

To assemble the kueh pie tee, use chopsticks or a teaspoon to place filling in the kueh pie tee cups.

Top with some chopped egg and garnish with cilantro.

You may add chopped chilli if you like.

Golden Fortune Yusheng


By Chen Jingwen, Editor
soshiok.com
Singapore, January 24, 2011

Tossing Yusheng for an abundance of good fortune in the intimate and fun company of family and friends is so prevalent in Singapore today that novel versions of the dish  are must-have communal ritual.

As you reunite and reaffirm ties with family impress them with a new Yusheng that would encourage them to throw the  colour-ful salad even higher for better luck.

Create one that excites their palate too, like how MAGGI resident Culinary Consultant Pancy Seng (below) of Nestlé Singapore has done.

Adopting a healthier approach, she refreshed the traditional  recipe with enlivening dashes of MAGGI Less Salt Chilli and Tomato sauces from its Healthier Choice range, and zingy calamansi juice.
    
The result: a delectably zesty Yusheng sauce with distinctive  taste dimensions of MAGGI familiar to the tastebuds of the    young and old.

That is why it is such a favourite brand with many in Singapore.

The chef also upped its health quotient with a wider array of  vegetables and fruit while cutting down on the overly sweet     and artificially coloured vegetables used in the traditional recipe.    

The addition of green apple, cucumber, dried persimmon,   dried mango, dried apricot and dried tangerine creates a delicious splash of flavours and healthy array of colours



With widely available ingredients, Chef Pancy, who is also a    cookbook author, has demonstrated how an elaborate, traditional dish can be easily made.

She said: "MAGGI sauces are made to suit all occasions - in the festive kitchen as well as for daily use."

So try out her  easy  recipe for an extra dose of good luck    at your family reunion this new year.

In fact, the scrumptious dish is so versatile that it can be tossed to brighten any occasion with your loved ones! 



Golden Fortune Yusheng

By Chef Pancy Seng 

Main ingredients

300g Fresh Salmon (sliced)
200g Abalone (sliced and cut into 18 ingots)
200g Carrot
150g White Radish
100g Green Radish
120g  Cucumber
2 Green Apples (peeled, cut into strips)
100g Pomelo
80g Nestle® Honey Gold Flakes
60g Chopped Peanuts
10g Fried Sesame Seeds

Dried and Pickled Ingredients (shredded)

40g Dried Persimmon (Sharon persimmon)
40g Dried Mango
40g Dried Apricot
30g Preserved Tangerine
20g Pickled Ginger
20g Pickled Melon
20g Pickled Leek

Yusheng sauce (mixed together)

5 tbsps Maggi®Healthier Choice Less Salt Tomato Sauce
3 tbsps Maggi® Healthier Choice Less Salt Chilli Sauce
4 tbsps Plum Paste
6 tbsps Calamansi Lime Juice
5 tbsps Cooking Oil like sunflower or canola oil

Method

1. Shred Carrot, Cucumber, White and Green Radish. Soak    in ice water for about 5 mins.

2. Squeeze out the excess water from the vegetables and   arrange them on a large round serving plate.

3. Arrange Dried and Pickled ingredients, green apple strips and pomelo around the shredded vegetables. Place Salmon and Abalone on the dried and pickled ingredients.

4. Sprinkle White Pepper, Cinnamon Powder. Pour the mixed Yusheng sauce over. Scatter Nestle® Honey Gold Flakes, chopped peanuts and sesame seeds. Then get everyone    to toss!

Serves 10 people