Time : 3 hour
Serving : 4 ~ 6 persons
Lotus root with peanuts is one of my favourite soups.
Lotus root and peanuts go well as soup  It was fragrant and natural sweetness. This soup is healthy and beneficial especially hot weather.


Ingredients
480grams of Lotus Root, cleaned, peeled and sliced.
 200 grams of Pork Ribs, scalded
 4 to 5 dried scallops (干贝)
60 grams of dried peanuts
5 pcs of pitted Red Date (大枣/红枣)
1/2 honey date/ 蜜枣
1gm of Wolfberries (枸杞) (Optional)
2 gm of Liquorice Root (甘草)
1/2 ~ 1 pcs of Dried Octopus.
3000ml water
1 tsp  Sea Salt
1 tsp Sugar
Ground white pepper

Preparation:
(1) Soak the peanuts overnight to remove skin before use
(2) Soak dried scallops for 3 hr and reserve water for broth.
(3) Soak the  Octopus in hot water  and cut into small strips
(4) Scrub to clean lotus root and slice to thin slice.
(5) Rinse and cut  red dates in half. (remove seed if not pitted)

Method:
(1) Wash and cut the pork ribs into small pieces and marinate with 1tsp of salt , sugar and corn flour for 1 ~ 3 hrs. Boiled water and scald in boiling water for awhile  This to remove removes the porky smell so that soup will be taste better.
(2) Change water and boiled 3000ml water with  scald pork ribs.
(3) When boiling , add all ingredients into a claypot  and let it boil for 30mins
Lower the fire and simmer for 1-2 hours until the flavour is absorbed
(4) Finally, add salt and sugar according to taste
(5) Remove floating oil ( if any ) before serving.

Time : 1.5 hour
Serving : 5 persons

My mother love to eat this sweet cool dessert in Singapore, especially good to eat Ching Ting during hot weather.
It is a common dessert, you can cook it at home or at any dessert stalls to buy.It very hard to find good stall selling Cheng Teng at our nearby. 
You can also eat this hot or cold dessert. This dessert has a lot of ingredients and different booths have different cooking method and choice of ingredients. Most common ingredients are dried longan, barley, ginkgo, lotus seeds,  pang da hai , etc.




Ingredients
5pcs Pang da hai (胖大海) Sterculia seeds/Mollow nuts (I purchased from Chinese medical halls) - About S$1+
50g pearl barley (克薏米) (one which bigger size)
5pcs pitted dried red dates (红枣) (cut into 2)
50g dried longans (龙眼干)
50 grams dried lily bulbs (干百合泡)
60g vacuum pack gingko nuts (克真空包白果)(From supermarket)
60g lotus seeds(莲子),  or dried lotus seeds (Remove pit)
30g dried persimmon(柿饼), sliced thinly
20g dried winter melon strips. (冬瓜条)(Slice small pieces)

Broth Ingredients
2 thin slices ginger (姜)
5 pcs Panda Leave (香兰叶)
2500ml water (水)
90g rock sugar (冰糖)

Method:
1. Washed and soak the Pang da hai , barley,dried lily bulbs, dried lotus seeds separately
   overnight with water and re-use water.
   Pang da hai seed will expanded into a loose jelly.Discard seed and use a pincher to remove the.
   Pang da hai skin / hard stem. 
2. Boiled soaked pearl barley until soft (about 15 ~ 25min).
3. Boil soaked lotus seeds for ½hr until soft.
4. Add in soaked pak hup and gingko nuts until soft and re-use water.
5. Soak the dried longans in water (until about soft) and re-use water.
6. Pour all soak and boiled water and add water until to 2500ml of water for broth . 
7. Boil water with pandan leave tight into a knot, ginger slices and dried date. Remove pandan leave
    and ginger slices.
8. Add the remaining ingredients except pon da hai and cook over low heat until ingredients are soft.
9  Adjust the sweetness by adding rock sugar.
10 Finally, add  Pang da hai   to cheng tng before Serve it hot or cold.

Tip :
You can add large sago (西米), white fungus （白木耳), ,cube of  tapioca / sweet potato, sea-coconut (海椰子) and split mung beans.
If you want clear broth, don't add the soak dried longans water.

Time : 4 ½  ~ 5 hrs (include preparation)
Serving : 10 persons
Another recipe that I learned from one of expert cooking teacher.
This Nyonya Achar is still the best after tried many Achar recipe.
Prepared this during 2013 X'mas for my mother.
and it is taste better and cheaper than those sell at supermarket




Ingredients:
3 pieces of cucumber ( cut lengthwise with the skin)
1 jicama/yam bean (locally known as bang kwang), finely grated
1 carrot, skin peeled and cut lengthwise
½ pinapple

Garish and Ingredients Seasoning
50gm roasted ground peanut
50 roasted white sesame seeds
50g roasted peanuts, ground
Salt to taste
Sugar to taste

Spice Paste
5 tablespoons oil
180gm Shallots (small onion)
2 deseeded fresh chili
3 dried red chilies (soaked and deseed) -(can obmit)
60gm Candlenuts (Buah Karas)
1tsp of balacan powder (can obmit)
1 tsp of turmeric powder.

Seasoning
1 rice bowl Chinese Rice Vinegar
200gm brown sugar or white sugar
1 tsp salt

Method:
1. Cut the carrot , cucumber (cut away seed portion) into 50mm long and pineapple into small pieces.
2. Remove vegetable slices and pineapple juice by season with 1 ½ tsp of salt for 3hrs and drain away juice.
3. Season again with 3 tbsp of sugar and vinegar. Again drain away juice and set aside.
4. Blend the spice paste in a food processor and set aside. If you want more spicy, you can add more chillie. I add 2 pieces of red chilie only.
5. Heat up a wok and add oil. Stir-fry the spice paste until aromatic.
6.  Add turmeric powder.
7. Add vinegar and bring to boil. And add salt and sugar to taste.
8. After colour turn slight darker, add all vegetables into the wok and fried slight before turn off the fire (Do not fried too long - 1 ~ 2 minute will do).
9. Sprinkle and fried ground peanut and roasted white sesame seeds, stir to mix well.
10. Dish out, let cool and serve.
11. Acar is best served on next day or after cool down.
You can keep acar for a few days by place a tight clean glass container and  keep inside refrigerator

This is one of my favorite kueh. I often make this for my mother and sister.
They like this kueh  very much.
It is sweeter compare to Yam Cake.
This recipe is from one of dim sum course  that I learn from Singapore community center.

Time : 2hr
Serving :  7” Tray – 8 person
Ingredients A
400gm Pumkins
60gm Dried Prawns (Original recipe 85gm)
1 pcs Chinese Sausage (sliced into small pieces)
5 pcs Dried Mushrooms (Better taste than fresh type)
20gm Garlic (chopped)
50gm Small Onion (sliced)
4 tbsp Cooking Oil
500ml Water.

Ingredients B (Batter Mixture)
Mix all together well
240gm Rice Flour
60gm Tapioca Flour
350ml Water

Ingredients C – Seasoning
½ tbsp Sugar
1½tsp Salt
1tbsp Chicken Stock (original recipe ½ tsp MSG)
1 tsp Seseame oil
1 tbsp Light Soy Sauce
1 tsp Pepper

Method
(1) Steam pumpkin slices over high heat for 10 mins. If  chopstick can go thr’u , it already cooked.
(2) Do not mashed and set aside.
(3) Soak mushroom and dried prawns. Sliced mushrooms into small pieces and pound dried prawns
(4) Heat oil and slowly saute sliced onion until light brown with low fire.
(5) Remove fried onion to reserve for garnishing.
(6) Saute garlic until aromatic.
(7) Add pound  dried prawn and sliced mushrooms until aromatic.
(8) Add steamed pumpkin and fried with 500ml water.
(9) Add batter mixture and fried until it mixed well.
(10) Add Ingredients C – Seasoning and adjust to your taste.
(11) Transfer into the greased steaming tray. 
(13) Smooth the surface with a back of spoon and steam over high heat for 30 ~ 45 minutes (depend your steamer).
(14) If the skewer comes out clean, remove from fire and brush some fried oil on top.
(15) Remove from tray after cool down and sprinkle fried onion and fried onion evenly over pumpkin cake.
(16) Cut and serve with chilli sauce.

Tip :

Can cut into small pieces and fried.