材料：

• 腐竹 75克   
• 白果 75克    
• 薏米 38克    
• 鸡蛋 2个
• 冰糖 150克
• 水 8杯或适量

做法：

1. 薏米洗干净。

2. 腐竹浸软，白果去壳，然后用热水浸片刻，撕去衣，去心。

3. 煲滚8杯水或适量水，将白果、薏米放入煲半小时，然后加入腐竹、冰糖，煲至冰糖溶化，将鸡蛋敲开并放入糖水中，煮至薏米刚熟即成。

【知道多一点】

白果和薏米都有清热去湿的功效，天气燥热或胸中烦闷时，煲些白果薏米糖水吃，能清除燥热，使身体舒畅。

酿豆腐

馅料：

• 瘦猪肉馅二两 
• 马鲛鱼一条 
• 香菇两枚
• 盐
• 咸鱼
• 蒜米、葱头
• 虾米
• 薯粉
• 胡椒粉
• 葱

主菜：

• 羊角豆
• 白豆腐
• 茄子
• 苦瓜
• 腐竹

作法：

1.  将瘦肉切碎。将马鲛鱼肉挖出来。葱头、蒜米、香菇、虾米、咸鱼切碎。

2.  用搅拌机将1料加薯粉和盐打碎至均匀

3.  将羊角豆、羊角豆、白豆腐、茄子、苦瓜、腐竹切一个缝。将馅料放进缝里。

4.  将酿好的菜煎熟。

5.  用水煮一煮。

Ingredients:

• 1 packet Nona Hoen Kwe Cake Flour - Yellow (100g)
• 80g Sugar
• 1/4 tsp Salt
• 750ml coconut milk
• 200g Canned corn (cream style)
• 1 cup of Custard powder (optional)

Method:

1. Mix all ingredients except canned corn

2. Stir and cook over medium heat until mixture becomes thick

3. Add in canned corn, stir and cook until well done

4. Pour into a mould and ready to serve after setting

Ingredients

• 250g/ 8oz spaghetti
• 1 onion
• 1 garlic clove, crushed
• 100g/ 4oz mushrooms
• 1 green pepper (optional)
• 15g/ 1/2 oz margarine
• 250g/ 1/2 lb minced beef
• 1 rounded tbsp flour
• 400 g/14 oz/1 large can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• 100ml/ 4 fluid oz water
• 1 stock cube
• salt, pepper
• Grated Parmesan cheese

 Method:

1. Melt the margarine in a large pan. Fry the onions, pepper, and mushrooms for 5 minutes.
2. Add the mince and fry, stirring gently, until it is brown.
3. Stir in the flour, and the tomatoes and stock cube.
4. Add the water if it seems necessary, then add salt and pepper. Bring to the boil, then simmer very gently with the lid on, stirring occasionally, for 30 minutes.
5. Cook the spaghetti: put a large pan of water on to boil. Add salt. Add the spaghetti and when the water comes back to the boil, cook for 10-15 minutes. Drain in a colander and put on a hot dish. Pour the sauce on top of the spaghetti and serve.

Serves 3

• 1kg medium prawns
• 8 cups oil for deep frying
• 50g salted butter or planta margarine
• 3 sprigs of curry leaves
• 1 tsp chopped chilli padi
• 3 cloves garlic (finely chopped)
• 3 tbsp plain flour (Batter)
• 2 tbsp corn flour (Batter)
• 1 egg (Batter)
• 1/2 tsp salt (Batter)
• 1/2 tsp sugar (Batter)
• 100ml water (Batter)
• 1 tsp sugar (seasoning)
• 1 tablespoon Chinese cooking wine (rice wine preferred) (seasoning)
• 6 tablespoons of grated coconut (dry fried until golden brown) (seasoning)

Method:

1. Trim the prawns, wash and drain well
2. Heat oil for deep frying. Coat prawns with batter and deep fry until golden brown and cooked.
3. Melt butter in a wok, saute curry leaves, garlic  & chilli padi until fragrant. Add seasoning, wine, and grated coconut,  prawns & stir fry until well mixed. Serve hot.

• 1 tablespoon minced garlic
• 1/3 cup peanut oil
• 1 lb. black tiger shrimp (peeled and deveined)
• 1/3 cup diced carrot
• 1/3 cup diced onion
• 1 egg (beaten)
• 4 cups cooked jasmine rice
• 1 tablespoon butter
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 teaspoon white pepper
• 1/3 cup sweet peas
• 1/3 cup raisin
• 4 tablespoons soy sauce
• 1 fresh pineapple (cut in half, remove fruit, cut into chunks)
• 1/3 cup roasted cashew

Method:

1. In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and onion, stirring for 2 minutes

2. Add the beaten egg and stir constantly for 30 seconds. Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in hollowed-out pineapple halves and top with cashews before serving.

Yield: 4 servings

This dish is served in the hollowed-out halves of the pineapple! It not only looks great but tastes great too! This dish comes from the south of Thailand, an area which has been influenced greatly by the foods of India and Malaysia
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 么么喳喳珍珠糖水

材料: 

• 红豆2安士
• 眉豆2安士
• 西米（大粒）1安士
• 番薯2安士
• 芋头2安士
• 糖6安士
• 椰汁1小罐
• 水6杯

做法:

1. 红豆放6杯水内煮约30分钟，加入眉豆，续煲至透身

2. 煲内烧水4杯至滚，将西米放人，翻滚，加盖焗10分钟，重复焗至西米熟透，隔水浸冻

3. 番薯及芋头切粒，浸于清水内

4. 将糖，番薯及芋头加入豆水内，煮至透身，最后加入西米，续煲约5分钟，可冻或热食。

客家算盘子

材料：

• 净芋头300克、生粉70克、盐1/2茶匙
• 蒜茸、葱茸、虾米、实豆干50克、湿木耳50克、冬菇2朵、鱿鱼丝、素肉100克（所有材料2切1吋幼丝）

味料：

• 油2大匙、1/2大匙素耗油、1/2大匙生油、麻油1茶匙、胡椒粉1/2茶匙、味精少许、水3大匙

装饰：

• 芹菜粒，红辣椒粒少许

做法：

1. 芋头加盐入锅蒸热25分钟左右

2. 芋头熟后，趁热撒入薯粉，一同搅拌，直至分团不黏手

3. 将分团搓成条状再搓成一个个的圆形，再用拇指和食指在中间按成两面凹的扁圆形

4. 烧开水，将这一颗颗算盘子的珠子放进沸水里，有些人怕煮算盤子的時候會黏在一起，會在熱水中加幾滴油。珠子只要浮在水面，就代表熟了，可以捞出浸冷水，待冷却后，沥干水备用

5. 炒香蒜茸、葱茸和虾米，之后逐一加入其他的配料和熟了的珠子

6.加入适量的黑酱油、耗油和盐调味，加入水三大匙

7. 如果喜欢的话，可以另外撒上葱花和芹菜

芒果西米露食譜（四人份）

材料：

• 愛文芒果三大粒
• 西米露量杯一杯

配料：

• 豐年果糖半杯（或砂糖兩瓷湯匙）
  　　

做法：
1. 芒果洗淨，沿著果核縱切三片。方整的果肉切丁，不整齊的果肉加入料一打成果汁，都放入冰箱冷藏備用。
2. 吃之前四十五分鐘處理西米露，鍋裡加八成水，沸騰後倒入西米露，慢火煮十五分鐘，熄火再悶十五分鐘；熱水倒盡，放入冰塊冷卻，再將冷水倒盡。

3. 冷卻的西米露和果汁混和，攪拌均勻，最後鋪上果肉丁。

芒果西米露的制作要诀：可加适量白糖及牛奶。