Spicy Assam fish


  • 1 kg mackerel (or ikan tenggiri), washed and sliced into pieces
  • 300 g ladies fingers, cut into halves diagonally with both ends removed
  • 1 medium tomato,cut into 6 wedges
  • 50 g assam paste,mixed with 200 ml water
  • cooking oil


  • 3 stalks lemongrass
  • 25 g dried chilli, soaked in water and drained
  • 150 g shallots, peeled
  • 15 g tumeric, sliced
  • 10 g galangal, sliced
  • 20 g roasted shrimp paste (belacan)
  • 2 to 3 candlenuts
  • 1 stalk ginger flower


  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1/4 tsp salt


  • 1 ginger flower bud
  • 3 to 4 thinly-sliced lemongrass stalks


  1. wash the spices and using a blender or a pestle and mortar, blend them until fine
  2. heat cooking oil in a wok
  3. stir fry all blended spices until fragrant
  4. pour in the assa paste-water mixture and bring to boil
  5. lace ladies fingers, tomato wedges and fish in the wok and simmer until cooked
  6. add sugar, salt, and oyster sauce to taste
  7. garnish with ginger flower and lemon grass

Fatt put (yam ring)


  • 500 g yam, cubed
  • Enough oil for deep frying
  • 75 g wheat starch (tang mien fun used for dim sum)
  • just enough boiling hot water

ingredient A

  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp condensed chicken stock
  • 1/4 tsp Chinese five spice powder
  • 75 g shortening


  1. steam yam until soft and tender
  2. mash while still hot then mix in wheat flour and just enough boiling water
  3. mix well into dough
  4. add ingredient (A) and combine
  5. form the dough into a ring shape
  6. heat oil in wok
  7. place yam ring into a large enough perforated ladle and deep fry until crispy and golden brown
  8. remove and drain well
  9. this will be used as ‘bowl’ to place any dish, e.g. soy sauce mushroom chicken.

Peanut cookies


  • 4 cups ground roasted peanuts
  • 1 cup powdered sugar (icing sugar)
  • 1 cup peanut oil
  • 2 cups all-purpose flour
  • 2 tbsp shortening (or margarine)
  • 1 egg yolk, beaten slightly for egg wash


  1. mix ground peanut, sugar, oil, shortening and flour together until well combined
  2. shape into small balls
  3. flatten it slightly
  4. Glaze with egg yolk
  5. bake at 180oC, 20 min or until golden brown
  6. Cool

Eclair au Chocolate


Eclair dough

  • 2/3 cup of milk
  • 2/3 cup of water
  • 4 oz butter
  • 1 cup flour
  • 5 eggs
  • 2 tsp granulated sugar
  • pinch of salt

chocolate cream filling

  • 6 oz unsweetened baking chocolate
  • 1 cup milk
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup flour

chocolate icing

  • 5 o unsweetened chocolate
  • 2 oz butter
  • 1/4 cup water


Eclair dough

  1. preheat oven to 218oC
  2. in a pot, mix water, butter, sugar and salt; bring to boil
  3. Once butter has completely melted, take off flame and slowly pour in flour and stir constantly
  4. Place pot back to flame and continue to stir with wooden spoon
  5. continue to stir and knead with spoon until dough dries out and stop sticking to the sides of pot
  6. remove pot from flame
  7. add eggs, one at a time, stirring energetically
  8. fill baking sac with batter
  9. butter a baking sheet
  10. squeeze out ‘finger-sized Eclair’ onto baking sheet, well spaced
  11. bake for 10 min
  12. then turn down to 196oC and bake for 10-12 min with oven door slightly ajar

chocolate fillng

  1. melt chocolate (chopped) and mil in a pot, and bring to light boil. Remove from flame
  2. In a bowl, whisk yolks and sugar until whitens
  3. slowly add flour and stir
  4. slowly add chocolate and milk, stir until homogenous
  5. put back the pot onto flame
  6. bring to light boil
  7. stir constantly until cream thickens and become smooth
  8. when cream cools off (and Eclair cooled as well), begin filling the Eclairs
  9. Cut a small slit length-wise, and stuff cream using baking sac or spoon.


  1. melt chocolate with water in a small pot over low flame
  2. once molten, add butter, whisk the whole time until it turns shinny and creamy
  3. remove from heat
  4. spread thin layer on each Eclair with a spatula
  5. wait until icing hardens and serve

Pickled papaya

This recipe can be used for other type of pickled fruits (e.g. mango) or veggies (e.g. cabbage, cucumber, ginger, and carrot)


  • 1 green unripe papaya
  • 1 tbsp salt
  • 5 to 6 red chillies (chilli padi)
  • 250 ml good quality vinegar
  • 250 ml water
  • 250 g sugar


  1. Cut away papaya skin.
  2. Slice papaya into thin slices
  3. Place in clean bowl, add salt, mix and allow to marinate, 1 hr until papaya soften
  4. squeeze out access liquid
  5. place vinegar, water and sugar into heavy based saucepan and bring to a low simmering boil, 10-15 min
  6. remove saucepan from heat and set aside to cool completely
  7. pack papaya slices and chilli padi in a glass jar.
  8. pour in cooled vinegar syrup
  9. allow to marinate 2-3 hrs before serving
  10. store in fridge for extra crunchy taste

Simplest Popiah wrapper

Popiah can be healthy and delectable diet. You can innovate with the popiah filling to suit your preference.

Popiah wrapper


  • 600 g flour
  • 1 tsp gluten-rich tapioca flour (optional)
  • 1 tsp salt
  • 200 ml water


  1. sift through the dry ingredients
  2. mix the rest of the ingredients
  3. knead the dough (sometimes rest the dough in water overnight helps)
  4. it should be a bouncy texture, and should stick to your hand
  5. Heat up wok without oil and make sure to use non-stick pan (easier)
  6. when the wok is hot, spread the dough around the wok in a thin layer
  7. size is approx 6 inches in diameter
  8. remove when cooked, 30 sec

other alternatives that uses egg will have slight changes in the popiah flavour that I’m accustomed to.

Popiah fillng


  • 900 g icama thinly sliced
  • 1 large carrot
  • 2 to 4 pieces shitake mushroom, sliced thinly
  • 1 tbsp dried shrimps (soaked in water to soften)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • Pinch salt
  • Dash of peper


  1. Heat wok with oil
  2. Saute dried shrimp until fragrant, then add in garlic.
  3. Add in jicama, carrot and mushroom. stir fry until softened.
  4. add in seasoning, e.g. light soy saue, oyster sauce, salt, and pepper.
  5. Bring to boil and reduce heat to simmer
  6. Add water to prevent drying and continue to simmer until jicama is softened to taste. add seasoning if required.

-other ingredients to popiah

  • fried eggs, sliced thinly
  • sauces, e.g. cantonese sweet sauce (Tim cheong)
  • chilli sauce (with garlic)
  • lettuce
  • chicken shreds (stir-fried and coated with soy sauce)
  • Chinese sausage (lap cheung), sliced

Kuih rose, beehive cookies, or honeycomb


  • 3 cups (720 ml) rice flour
  • 1 cup sugar
  • 3 eggs
  • 200-400 ml thick coconut milk


  • Kuih rose brass


  1. Combine sugar and coconut milk
  2. Whisk until sugar is dissolved
  3. Add in eggs
  4. Whisk until well blended
  5. Strain mixture through wire mesh sieve
  6. Add sieved flour and stir to form smooth batter, if too thick, add water until right consistency
  7. Heat oil in a wok
  8. Preheat brass mould in the oil
  9. When mould is hot enough, dip it in the batter
  10. Make sure only the side and bottom of mould is coated with the batter
  11. Return the mould to the hot oil im wok
  12. Let batter turn golden brown and dislodges from mould
  13. Remove and drain the cooked cookie on paper towel.
  14. Cool before serving.

Yuzu Marmalade Chiffon cake

Yuzu Marmalade Chiffon cake (from POPClub magazine, issue 62, May/Jun 2018).

Ingredients A

  • 3 egg yolks
  • 30g corn oil
  • 1g fine salt
  • 50g freshly squeezed orange juice
  • 50g yuzu marmalade
  • 80g low protein flour

Ingredients B

  • 3 egg whites
  • Half tsp lemon juice
  • 40g caster sugar


  1. Preheat oven 170oC.
  2. Egg yolk batter: beat egg yolks in mixing bowl with wire whisk; add oil, mix; add salt, orange juice, and yuzu marmalade, mix until well incorpororated.
  3. Meringue: beat egg whites, lemon juice with electric mixer until medium peak.
  4. Batter: fold 1/2 meringue into egg yolk batter with spatula. Cut and fold until well incorporated. Repeat twice.
  5. Pour batter to springform pan, tap on table to remove air bubbles
  6. Bake 45 min or until done.

Types of noodles

Egg noodle (ban mian)


  • 2 1/2 cup plain flour
  • 2 eggs
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp oil


  1. Mix flour, salt, water and knead.
  2. Add in egg and oil.
  3. Knead until dough is springy.
  4. Use rolling pin to produce flattened dough on floured cutting board.
  5. Use knife to cut the flattened dough to long noodle.

Flat rice noodle (kway tiao)


  • 1 cup rice flour
  • 3 tbsp wheat starch
  • 3 tbsp corn flour
  • 2 and 1/2 cup water
  • 2 tbsp oil
  • Salt to taste


  1. Mix rice flour, wheat starch, and corn flour.
  2. Add water and mix.
  3. Add in oil, salt and mix.
  4. Prepare steamer.
  5. Oil tray.
  6. Spread a thin layer of batter onto tray, steam 4 to 5 min.
  7. Remove tray, cool and fold with scrapper.
  8. Repeat.
  9. Cut kway tiao into thin strips.
  10. Keep in airtight container for up to 2 days.

Wanton noodle


  • 1 cup high protein flour
  • 1/2 cup water
  • Salt to taste
  • 1 tsp lye water (or baked baking soda water)


  1. Mix flour, salt, and water.
  2. Knead lightly.
  3. Rest for 30 min.
  4. Knead until smooth.
  5. Dust flour dough, then roll into noodle machine to required thickness.
  6. Cut noodle to required size.
  7. Hang to dry


#similar to egg noodle (la mian) but less water and more eggs


  • 2 cups flour
  • 3 eggs
  • 2 tbsp olive oil
  • pinch of salt
  • 2 tbsp water


  1. Mix all the above ingredients.
  2. Knead until dough is springy.
  3. Use rolling pin to produce flattened dough on floured cutting board.
  4. Use knife to cut the flattened dough to long noodle. Alternatively, use mechanical pasta maker.

Pineapple tart


  • 150 g flour
  • 1/4 tsp salt
  • 2 tbsp corn flour
  • 100 g salted butter
  • 1 1/2 tbsp icing sugar
  • 1 egg yolk


  1. Preheat oven to 180oC
  2. Sieve flour, corn flour, salt, and icing sugar into a mixing bowl
  3. Cut butter to small pieces and rub into flour
  4. Add egg yolk to form dough
  5. Dust the work area, pinch dough, flatten with rolling pin
  6. Add 1 tsp pineapple filling and close pastry skin
  7. Glaze with egg yolk
  8. Bake in oven, 10 to 15 min until lightly brown

Pineapple filling


  • Pineapple, cut into cubes/shreds
  • sugar, sufficient to taste
  • 1 tsp cornstarch mixed with 1 tbsp water


  1. Using low to medium heat, cook the drained and crushed pineapple mixed with sugar until thicken and golden brown
  2. Stir constantly with wooden spoon to avoid burning
  3. Set aside and let cool in fridge
  4. Ready to use.