Sago Gula Melaka

Delicious dessert that you can make at home!

Ingredients

Sago

Gula Melaka, coconut cream

Pour the sago in a pot of boiling water. keep on stirring till all the sago have become clear in color. You will notice that the liquid has become very starchy. Let it rest for a while and then armed with a sieve and room temperature water, sieve the sago while pouring it with the water. This is to remove the starchiness from the sago. Place the clean sago in a bowl - and continue with the rest.

Melt gula melaka (or brown sugar) in a pot with a bit of water till it becomes watery. Let it rest after all the sugar have melted.

Serve it with coconut cream and the melted sugar.

Nonya laksa

Loads of flavor in this recipe but worth the try!

Ingredients

Prawns (fresh and dried)

Lemon grass, galangal, tumeric, ginger, red chile (deseeded), shallots, garlic, kaffir lime leaves, chili paste, laksa leaves

Sugar, salt, lime juice, coconut cream

Stock (chicken or fish)

Fish cakes, prawn

Cucumber, coriander leaves (for garnish)

Noodles

Make the rempah by blending all the spice, herbs together with some water in a food processor. In a deep pot, add a bit of olive oil and fry the mixture till fragrant. Then add stock and simmer. Pour in the coconut cream and then put the right amount of salt, sugar, lime juice till you have that sweet and sour taste.

Once the soup is cooked, add fish cakes, prawns and tofu slices.

Serve in a bowl with noodles and garnish with cucumber.

French toast!

You've gotta try this! Simply delicious

Ingredients

Any bread (used ciabatta for this recipe)

Vanilla ice cream (optional)

Eggs

Cream, fine sugar, marmalade

Slice the bread in to thin slices (remove the crust)

In a pan, whisk eggs (2), cream and sugar. Place the bread in the mixture and let it soak both sides.

On a pan, place a knob of butter and pan fry the toast both sides till cook and golden brown

Serve it with marmalade jam (heated up in a pot with a little bit of orange juice and zest) and ice cream. Sprinkle some toasted nuts of your choice!

Eggs & Toast

Ingredients
Eggs

Bread (of your choice)

Baby spinach

Cherry tomatoes

Cheese (parmesan, mozarella)

Black olives

Prepare the eggs by scrambling it in a bowl before placing it in a pot with melted butter. Keep on scrambling the eggs for a while and removing the pot from the stove to avoid over cooking the eggs. Once the eggs are a bit cooked to your liking, remove the pan and season it with salt, pepper and also stir in your cheese (parmesan or mozarella). Serve it with a warm salad and toasted bread. Delicious!

Roast chicken with warm tomato salad

Ingredients
One chicken - butterflied

Lime, chili, salt chicken mixture

Cherry tomatoes

Baby spinach

Garlic

Onion

Pine nuts

Butterfly the chicken by cutting into half the breast bone of the chicken. Spread it open and spread the chicken mixture together with olive oil. Make sure you evenly spread it, including under its skin. Put it in a roasting tray together with onions and garlic (don't peel off the skin). Add couple of lugs of olive oil to coat the garlic and onion. Put it in an oven of 230Celcius for about an hour or till golden.

For the salad, mix cherry tomatoes and olive oil, salt pepper and roast it in oven for 5 minutes. Then add it with baby spinach, pan toasted pine nuts and balsamic vinegrette.

Once the chicken is cooked, let it rest a while before serving together with it's lovely sauce.

Here's a lovely breakfast full of nutrition and tasty too..

Ingredients

Muesli (or any type of cereals - preferably with nuts, raisins in addition to the grains)

Low fat yoghurt - flavored with chunks of fruits

Dried or fresh fruits - apricot slices, blueberries or even banana

Get a bowl or a glass. Fill it with muesli then add different layers of yoghurt, fruits, yoghurt and more muesli. Finish it with some nuts or even honey, jam!

Kerabu Prawn Mee Hoon

Ingredients

Prawns

Eggs

Mee hoon (rice noodles)

Lemon grass, shallots, red chilli

lime juice, soy sauce, sugar

Laksa, mint and lime leaves

Soak the noodles in warm water till soft. Remove and drain. Put aside while you prepare the kerabu mixture. Fry the prawns in a bit of olive oil, put aside once cooked. Scramble the eggs and pan fry, slice it thinly.

In a bowl big enough to mix all together, add the soy sauce, sugar, lime juice, leaves (laksa, lime & mint). Stir well. Put the mee hoon into the bowl, mix well before adding crunched peanuts, deep fried shallots and the prawns. Use soy sauce, lime juice and sugar to balanced out the sweet, salty and sourness flavors.

Served immediately with some chopped parsley.