Loh Mai Kai

Ingredients:
500gm glutinous rice, soaked overnight and drain
2 cups water/chicken stock
2 tbsp chopped garlic
2 tbsp chopped shallots
2 pieces whole chicken leg meat, debone and sliced
100gm char siew, sliced
1 Chinese sausage (Lap Cheong), sliced
3 black Chinese mushrooms, soaked and cut into thin slices

Seasoning A:
1 tbsp light soy sauce
1 tbsp dark soy
1 tsp sesame oil
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1 tbsp ginger juice, grated ginger and squeeze out the juice
1 tbsp Rice wine
1 tbsp corn flour
2 tbsp water

Seasoning B:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1 tsp Chinese Five spice powder
1 tsp pepper
1 tsp sugar
1 tsp salt
Seasoning powder (optional)
3 tbsp oil

Method:
1. Marinate chicken with seasoning A for about 2 hours.

2. Heat some oil in wok, saute 1 tbsp of shallots and 1 tbsp of garlic until fragrant. Then add chicken and mushrooms to cook for 2 minutes. Dish out and keep aside.

3. Heat 3tbsp oil in wok, saute 1 tbsp of shallots and 1 tbsp of garlic until fragrant, then put in the glutinous rice and seasoning B and mix well. Dish out and keep aside.

4. Use rice bowl or small stainless steal bowl, arrange mushroom slices, chinese sausages, chicken and char siew. Top up with glutinous rice(don't fill it up so much, keep some room about 1cm) and lightly press it down with a spoon.

5. Fill the bowls with water/chicken stock, make sure the water level is above the rice(aprox 0.5cm).

6. Steam for 50 minutes. Turn over the rice bowl onto a plate and serve.

**Seasoning is subject to individual preference, you can adjust it to your liking.
**You can freeze it up to 6 months. Cool the Loh Mai Kai completely, unmold it from the bowl then use a aluminium foil to wrap it like parcel and Freeze it.
**To cook, take out from freezer(No need to defrost) and steam the whole aluminium parcel on boilding water for 30mins. Discard the aluminium foil and Ready to serve. 

MeatBalls

Ingredients:
500gm meat

Seasoning:
2 tbsp soy sauce
1/2 tsp white pepper
1 tsp sugar
1 egg white
1 tbsp sesame oil

Mix together:
1 tsp salt
1 tbsp cornflour
1 tbsp water

Method:
1. Mince the meat in a food processor until really fine almost like a paste.

2. Transfer processed meat to the cake mixer and use the paddle, beat the meat for 10 seconds, then add in the seasonings. Beat the meat again until seasonings are well blended.

3. Add in the salt, cornflour and water mixture and beat until the meat feels spongy.

4. Heat a small pot of water. Make balls by taking a small amount of paste in your hand and squeeze the paste through the thumb and index finger to form balls. Remove ball with a spoon and put ball straight into the boiling water. Balls ae cooked when they float to the top.

5. MeatBalls are now ready to eat.

Ketayap

Batter Ingredients:
180gm Plain flour
1/3 tsp Salt
2 Egg, beaten
6 Pandan leaves, blended with 350ml water, strained
a little green colouring, if necessary

Filling Ingredients:
3 cups White grated coconut
90gm Gula melaka, chopped
3 tbsp Water
1 piece Pandan leaf, knotted
1/3 tsp Salt

Method:
1. Batter: Sieve flour and salt into a mixing bowl, make a well in the center and eggs and pandan juice gradually. Mix flour into water slowly working from center outwards. Strain and leave to stand for at least half an hour.

2. Filling: Cook gula melaka and water in a saucepan until syrupy. Add coconut, pandan, salt and mix throughly. Cook until thick and leave to cool.

3. Making ketayap: Heat up a 15cm non-stick pan, grease with a little oil, pour 1 scoop batter in pan, tilt pan quickly to form a thin pancake. Cook on low heat until set. Remove from pan, put 1 tbsp filling on pancake and roll up tightly like popiah/spring roll.

4. Ready to serve.

Pulut Inti

Ingredients A:
300gm Glutinous rice, washed and soaked for 4 hours and drained
180ml Coconut milk
3 Pandan leaves, knotted
1/2 tsp Salt

Ingredients B:
1/2 Grated coconut (white part only)
100gm Gula Melaka, chopped
4 tbsp Water
2 Pandan leaves, knotted
1/4 tsp Salt

12 pieces Banana leaves (18cm x 15cm), softened and wipe clean

Method:
1. For ingredients A, put well-drained glutinous rice, coconut milk and salt into a steaming tray and mix well (coconut milk should just cover the rice). Place pandan leaves on top and steam for 30 minutes until cooked and dry.

2. For ingredients B, boil water and gula melaka until sugar is dissolved. Add grated coconut, pandan leaves and salt. Cook until it's dry. Dish up and leave to cool. Divide into 12 parts.

3. Fluff up glutinous rice and divide into 12 portions.

4. Put 1 portion of glutinous rice on banana leaf, and top with 1 portion of coconut. Wrap up neatly into a triangle shap parcel. Ready to serve.

Mamak Maggie Goreng ala tehhun's style

Ingredients:
Maggie mee or any instant noodle will do
Chicken or Prawn
Onion, sliced
Garlic, chopped
Cabbage/sawi, cleaned and cut into 3cm length
Chili, sliced
Tomato, cut into wedges
Egg
Chili tumis
Oil

Seasoning:
Tomato sauce
Chili sacue
Light soy sauce
Dark soy sauce
dash of pepper

Garnish:
Spring Onion
Fried shallots
Red chili
Lime

Method:
1. Cook the instant noodle in a pot of boiling water for 1 minute.
2. Drain the noodle and run in cold water for 1 minute. Drain and keep a side.
3. Heat oil in a wok and stir fry onion and garlic until fragrant, add in the chili tumis to cook.
4. Add chicken or prawn to cook for 1 minute.
5. Break in egg and stir to cook.
6. Add the noodle and the seasoning then stir well.
7. Add cabbage, chili and tomato to cook for further 1 minute.
8. Stir well until is hot and dry.
9. Serve hot with garnish.