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This recipe and photo are courtesy of&nbsp;Goo Chui Hoong. She is the author of the&nbsp;&lt;em&gt;Lite Malaysian Favourites Cookbook&lt;/em&gt;.

Hakka Tea Rice (Lei Cha)

tsp cooking oil

g garlic

ginger

tbsp tea leaves (Oolongti-kuan-yin variety)

g Thai basil leaves

g mint leaves

g coriander leaves

g guava shoots optional

tsp salt

60 g peanuts toasted, skinned and grinded finely

tbsp white sesame seeds toasted and grinded finely

ml water

water

tbsp cooking oil

60 g garlic peeled and finely chopped

g firm

100 g leeks sliced thinly

g French beans sliced diagonally to 2 cm lengths

g spinach

90 g cabbage shredded finely

70 g carrot,peeled and shredded finely

g sweet turnip

g peanuts

Rice:

To make the tea soup: Heat the oil in a frying pan. Sauté the garlic and ginger until fragrant. Add in the tea leaves, Thai basil, mint, coriander leaves, guava shoots and fry them until they are just wilted. Season them with salt. Put all the wilted leaves, ground peanuts and sesame seeds into a food processor, and blend then together until you get a smooth paste. Add the water if necessary. This grounded tea paste can be used in this rice recipe or stored in the freezer for future use.

To brew the tea: Before serving, add 400 ml of boiling water to the tea paste in a teapot and leave it to brew. Add more water, if you prefer the tea to be more diluted.

To prepare the tofu: Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp of garlic until they become fragrant. Add in the tofu, leeks and stir fry them in a covered pan for 2 minutes or until they are soft. Season them with salt.

To prepare the French beans: Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp garlic until they become fragrant. Add in the French beans and stir fry in a covered pan for 2 minutes or until they become soft. Season them with salt.

To prepare the spinach: Use only the tender leaves of the spinach and discard the tough stem. Heat 1 tsp oil in a frying pan. Sauté 1 tbsp of garlic until fragrant. Add in the spinach leaves and fry them until they are just wilted. Season them with salt.

To prepare the cabbage: Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp of garlic until fragrant. Add in the cabbage and carrots and stir fry them in a covered pan for 2 minutes or until they become soft. Season them with salt.

To prepare the chyepoh: Mix the chyepoh together and rinse with water several times. Drain the chyepoh. Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp of garlic until fragrant. Add in the chyepoh and fry till it becomes fragrant and dry.

To serve: Serve the cooked rice in a deep plate. Place a portion each of assorted vegetable, preserved radish and toasted peanuts in the deep plate. Pour the tea soup over the rice just before eating.

Dolce Romias (Italian Butter Cookies)

butter

egg white

all-purpose flour

salt

icing sugar

baking powder

cream (35% fat)

glucose syrup

brown sugar

almond flake (crushed)

Cream butter, add icing sugar and salt. Whisking thoroughly.

Add egg white and incorporate the sifted flour with baking powder. Pipe the mixture onto a tray lined with parchment paper in shape of a small crown using daisy shaped nozzle or large fluted nozzle.

Crown filling: Put all ingredients in a pan and bring it to a boil. Then cool it.

Using a small spoon, fill the centre of the crown without going over the edge.

Bake for 10-12mins in a 160 degrees Celcius oven.

The filling should have caramel appearance and the crown should be golden colour. Leave it to cool on the parchment paper.

Here is the recipe for spicy hot prawns to give an extra oomph to your palate.

Spicy Hot Prawns

whole tiger prawns, still

½tsp salt

¼tsp pepper

2tbsp oil

sesame oil

1tsp ginger, chopped

1tsp shallots, chopped

1tsp garlic, chopped

chillies

bird’s eye chillies, chopped

onion,

hoisin sauce

1tbsp light soy sauce

2tbsp chilli sauce

chicken stock

Wash prawns and make a light slash on the back of the prawns. Remove the black entrails.

Rinse and drain the prawns well, then marinate with salt and pepper for about 10 minutes.

Heat 1 tablespoon oil in a wok to fry the prawns briefly, until they turn a bright red colour. Dish out and set aside.

In a clean wok, heat the remaining 1 tablespoon oil and the sesame oil.

Fry the ginger, shallots, garlic, dried chillies and bird’s eye chillies until fragrant.

Pour in the combined sauce ingredients and bring to boil.

Stir-fry briskly before dishing out to serve.

Halicot d'agneau

pièce(s) Oignon

400 g Epaule d'agneau

60 g Lardons nature maigres

cc Huile d'olive

pièce(s) Oignon émincé

cc Farine

bouquet(s) Bouquet garni (sauge, thym, queues de persil, laurier)

gousse(s) Ail

pièce(s) Navet petits, en botte

pièce(s) Oignon petits, en botte

pincée(s) Sel

pincée(s) Poivre

Photo de Halicot d'agneau

Peler et émincer l'oignon. Détailler la viande en 8 à 12 cubes. Faire suer les lardons dans une cocotte. Les retirer quand ils ont rejeté leur graisse. Ajouter l'huile, saler, poivrer les cubes d'agneau et les faire sauter dans une cocotte. Ajouter l'oignon émincé et faire cuire à couvert pendant environ 5 minutes. Quand il est transparent, saupoudrer de farine. Laisser cuire pendant 1 minute, puis ajouter les tomatesconcassées. Couvrir d'eau à hauteur et porter à ébullition. Bien mélanger pour délayer la farine. Ajouter le bouquet garni, les gousses d'ail écrasées puis saler et poivrer. Couvrir et faire cuire à petits frémissements pendant environ 1h30 ou au four à 160°C (th 5/6). ajouter les navets et les petits oignons 45 minutes avant la fin de la cuisson et les lardons égouttés 10 minutes avant la fin; Vérifier la cuisson de la viande et des légumes, rectifier la sauce (au besoin la filtrer et la faire réduire, saler, poivrer au goût).

Most people have heard of Laksa and some fans may even know there are two distinct versions of this dish - Laksa Lemak with a coconut milk base, and Assam or Penang Laksa which is sour and has no coconut milk.Many do not realise almost every State in Malaysia has its own signature version of Laksa Lemak, which means I've sometimes gotten into trouble with Malaysians abroad who find my laksa not matching the version they grew up eating in Malaysia.This recipe is inspired by the laksa in Malacca but uses dried rice sticks instead of fresh rice &quot;spaghetti&quot; as the latter isn't always readily available in some parts of the world.&lt;em&gt;Recipe and photo courtesy of Jackie M.&lt;/em&gt;

Laksa Nyonya

1cup onion, pureed

3tsp belacan (shrimp paste)

shrimp,

chilli paste

lemongrass, minced

3tbsp sugar

chicken stock granules stock

minced

vegetable oil

coconut cream

dried rice sticks,

fresh Hokkien noodles

cucumbers

beansprouts

1/2cup laksa leaves, aka Vietnamese mint, optional

tofu puffs, halved

eggs, boiled, peeled and halved

Paste: Combine all paste ingredients except oil and mix well. Fry paste in the oil until browned and aromatic. Cool and store in refrigerator until needed.

Soup: Combine 1 cup fried paste with water and coconut cream and bring to a boil. Throw in all the halved tofu puffs and allow it to simmer for 3 minutes.

Bring a saucepan of water to a boil and blanch ingredients separately. Noodles and beansprouts – 10 seconds each; seafood and chicken about 20 seconds, until heated through.

Divide noodles, beansprouts, seafood and chicken into bowls. Pour over soup and tofu puffs, top with eggs.

Delicious Waffle Recipe, light crispy and easy to make

The Best Waffle Recipe 

Cup Plain White Flour, 135 grams

Baking Powder

Baking Soda

Salt

Sugar

Cup Milk, 190 mls

Vanilla Essence

Tablespoons Butter, 28 grams, Melted

Note this recipe makes 4 waffles, feel free...

Note this recipe makes 4 waffles, feel free to double this recipe or more for your needs

In a medium bowl add the flour, baking...

In a medium bowl add the flour, baking powder, baking soda, salt and sugar. Mix to combine

In a separate bowl add the egg, milk,...

In a separate bowl add the egg, milk, vanilla and whisk together. Finally add the melted butter and whisk quickly

Add the wet ingredients to the dry ingredients...

Add the wet ingredients to the dry ingredients and whisk together well until no lumps remain and set aside

Preheat the waffle maker as per manufacturers instructions.

Depending on the size of the waffle maker...

Depending on the size of the waffle maker pour in the appropriate amount of batter (instructions will often suggest either 1/3rd of a cup or in the case of mine 1/2 a cup)

Close the lid and cook for up to...

Close the lid and cook for up to 4 minutes until golden brown and crispy.

Remove with a rubber spatula, set aside or...

Remove with a rubber spatula, set aside or in a warm oven and repeat with the remaining batter.

Serve warm with maple syrup and your choice...

Serve warm with maple syrup and your choice of toppings

Top 6 normal recipes from across the web

The most viewed normal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hakka Tea Rice (Lei Cha)

Dolce Romias (Italian Butter Cookie...

Spicy Hot Prawns

Halicot d'agneau

Laksa Nyonya

The Best Waffle Recipe

Top 6 normal recipes from across the web

The most viewed normal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hakka Tea Rice (Lei Cha)

Dolce Romias (Italian Butter Cookie...

Spicy Hot Prawns

Halicot d'agneau

Laksa Nyonya

The Best Waffle Recipe

The most viewed normal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine