Yummy Food

Ingredients

150g sweet potato, steamed and mashed

300g glutinous rice flour, sifted

80g caster sugar

1/4 tsp salt

280ml hot water

100g white sesame seeds

1 cup oil for deep frying

Direction

1. Combine sweet potato, rice flour, sugar and salt in a bowl. Pour in hot water and mix with a wooden spoon until well blended to form a dough.
2. Knead the dough lightly until firm, smooth and pliable but not sticky to the touch. If it is too sticky, add a sprinkle of glutinous flour.
3. Pinch the dough and shape into small balls about 3 cm large. Roll the balls in sesame seeds. If the sesame seeds do not stick to the dough, wet hand slightly when rolling the balls.
4. Heat oil in a wok over medium fire. When hot, add sesame balls in batches – do not overcrowd – and deep fry for 5 mins or until golden brown. Drain on absorbent paper.

Ingredients

150g red chillies, cut into 2 cm pieces

5 chilli padi

2 cloves garlic

200g shallots, peeled

2 tsps shrimp paste or belacan, roasted

3 tbsps oil

600g medium-sized prawns, trimmed and deveined but unshelled

1-1/2 tsps salt

1/4 tsp sugar

Lettuce leaves to serve

Direction

1. Pound or blend chillies, garlic, shallots and belacan until fine.
2. Heat oil in a wok over medium fire. When hot, stir-fry pounded ingredients until fragrant and oil separates, about 5 mins.
3. Add prawns, salt and sugar and stir-fry till for another 5 mins or until prawns are cooked.
4. Serve cooked prawns on lettuce leaves.

Ingredients

1 cup oil for deep-frying

500g fish fillet, cubed

1/4 tsp salt

1 tbsp cornflour

2 tbsps oil, extra

4 cloves garlic, minced

1 medium onion, finely chopped

3 thin slices ginger

1 level tbsp black peppercorns, pounded coarsely

2 chilli padi, pounded coarsely

50g red capsicum, sliced

50g green capsicum, sliced

100g carrots, sliced

200g leeks, sliced

2 tbsps dark soy sauce

1/2 tsp salt

1 tsp sugar

1-1/2 tbsps Chinese cooking wine (optional)

1 tsp black vinegar (optional)

1-1/2 tsps sesame oil

Direction

1. Heat oil in wok over medium-high fire. Meanwhile, toss fish cubes in salt and cornflour. When oil is hot, add fish and deep-fry till golden brown. Remove and set aside.
2. In a clean pan, heat extra oil and stir-fry garlic, onion, ginger, pounded pepper and chill padi until fragrant, about 2 mins.
3. Add vegetables and mix well for 2 mins.
4. Add fish and seasonings and stir-fry till well combined. Serve hot with rice.

Ingredients

2 tbsps cooking oil

1/2 tsp sesame oil

3 clvoes garlic, finely chopped

1 onion, peeled and diced

2 level tsps black peppercorns, coarsely pounded

300g prawns, shelled but tails left intact

180g button mushrooms, sliced

100g carrot, sliced

200g Tientsin cabbage, shredded

600g Japanese fresh udon noodles (available at supermarket)

200ml chicken stock

1/2 tsp salt

2 tbsps light soy sauce

1/4 tsp salt (optional)

Direction

1. Heat both oils together in a wok over medium fire. Add garlic, onion and peppercorns; stir-fry for 1 min till fragrant.
2. Add prawns and continue to cook for 2-3 mins.
3. Add mushrooms, carrots and cabbage; stir to combine for 1 min.
4. Add noodles, then seasonings, if you’re using, and cook for another 2 mins until heated through. Servie at once.

Ingredients

15 medium grey prawns, shelled with tail on

2 tbsp cooking oil

1 red onion, thinly sliced

2 tsp chopped garlic

2 tsp dried shrimps, soaked until soft

1 red chilli, thinly sliced

2 tbsp Shaoxing Chinese wine

350g green papaya, julienned

1 carrot, julienned

1/2 cup water

Salt and pepper, to taste

Directions

1. Wash prawns, then pat dry. Rub prawns with salt. Set aside for 30 minutes.
2. Heat oil in a wok over high flame. Fry onions and garlic until light brown.
3. Add dried shrimps and chilli and fry for another minute, then add the wine, papaya, salt and pepper, and fry for 2 more minutes.
4. Put carrots and water and simmer for about 5 minutes, until water has reduced to a couple of spoonfuls and papaya and carrots are a bit soft.
5. Add prawns and fry till cooked, about 4 to 5 minutes.

Ingredients

10 cups water

500g chicken breast bone (with soem meat remainings)

1 red onion

4 black peppercorns

1 star anise

10 red dates, seeds removed

2 dried scallops

1/2 green papaya, cut into chunks

2 carrots, cut into chuncks

Salt, to taste

Directions

1.  Combine water, chicken breast, onion, peppercorns, star anise, red dates and dried scallops in a medium-sized pot and bring to a boil.
2. Simmer covered for 20 minutes.
3. Throw the green papaya in and boil for another 30 minutes.
4. Add carrots and cook for about 15 minutes until soft.
5. Before removing from fire, add salt and stir.

Ingredients

1/2 medium green papaya, finely sliced

5 lettuce leaves, shredded

8 cherry tomatoes, halved

1 chilli padi, chopped

1 shallot, thinly sliced

1/2 cup coriander leaves

4 forzen crabstickes, thawed and thinly sliced

100g hoey-baked ham, finely sliced

1/2 cup roasted peanuts, crushed

Dressing

2 tbsp Thai fish sauce

4 tbsp Thai sweet chilli sauce

1 heaped tsp chopped garlic

3 tbsp freshly squeezed lime juice

2 tsp fine brown sugar

Directions

1. Pat dry shredded green papaya. Arrange lettuce and cherry tomatoes on a serving dish.
2. Whisk all the salad dressing ingredients together.
3. Add chilli padi, shallots, coriander and green papaya to the dressing and mix well.
4. Put green papaya, along with the dressing, sliced crabsticks and ham on top of the lettuce.
5. Garnish with ground peanuts and serve immediately.