Assam Roast Pork Nyonya Cuisine

Ingredients:
600g roast pork (cut into pieces)
300g sam chan pork or belly pork (cut into pieces)
1.2kg green mustard or kai choy (cut into big pieces)
150g kiam chye or ham choy (cut into big pieces)
4 dried chillies (soaked)
2 fresh red chillies (split)
45g assam pulp or tamarind paste (mixed with 100ml water, discard seeds)
3 stalks lemon grass or serai (smashed)
45g belacan (toasted in an oiless wok, mixed with a litter water into a paste)
5 pips garlic (pounded)
4 pieces assam skins or assam keping
1.7 litres water
4 tbsps oil

Seasoning:
3-4 tbsps brown sugar
1½ tbsps sugar
½ tbsp salt or to taste

Method:

1. Heat oil in the wok to sauté lemon grass, both types of chillies, garlic and belacan paste.
   Add in roast pork, sam chan pork, assam skins and kiam chye. Fry well, add in assam water, plain water and bring to a boil.
2. Add in kai choy and cook. Add in seasoning, taste and adjust.

A Beautiful Bloom Of Cake

Y3K Issue no.40: Tasty Steamed Food (Jan/ Feb 2008) SOLD OUT
60 Recipes For The Lunar New Year.

Ingredient A:
8 chilled eggs (grade A)
250g caster sugar
1 tbsp cake improver
Ingredient B: sieved together
350g superfine flour
1 tsp double action baking powder
Ingredient C:
70ml Seven-Up aerated water
Ingredient D:
Some caster sugar
Material & utensil needed:
A big sheet of greaseproof paper
An 8" mould (see photo)
Stamps design with words
Dash of red colouring
Method:

1. Fill a wok with a lot of water. Add in knotted pandan leaves. Place in the steamer utensil and cover wok. Turn on medium heat and bring water to a boil.
2. Beat ingredient (A) in a mixer until it has reached a white and thick consistency.
3. Pour no.(2) into a big mixing bowl. Sieve in ingredient (B) in small batches and fold. Stir in ingredient (C) and mix to a thick batter.
4. Line the eight inches mould with greaseproof paper (leave extra paper surrounding mould). Pour in no.(3), use a spoon to dust in some sugar of ingredient (D) to form the word of "Y". Wipe wok cover dry. Place in batter to steam. Cover wok once more. Turn to high heat, steam for 30-35 minutes. Insert a skewer in to check for doneness. There should be no batter bits clinging to the skewer.
5. Drip some red colouring into a bowl. Brush colouring onto stamp designs and print words on no.(4). Cool cake.

Tips: The pandan leaves give out a nice aroma in the wok and helps to drive away the eggs' fishy smell. Chilled eggs work well with cake improver and shortens the beating time. Use a mould with a bigger diameter on top and tapers to a smaller base. This helps the cake to blossom.

Muar Otak-otak 麻坡鱼肉乌挞

Ingredients:
300g Spanish mackerel or ikan tenggiri
150ml concentrated coconut milk

Seasoning:
2 tbsps cornflour
2 tbsps curry powder
2 tbsps blended chilli paste
1 1/2 tsps salt
1 tsp white granulated sugar
Dash of turmeric powder or serbuk kunyit
Dash of chilli powder
1 tsp minced garlic
1 tsp minced shallot

For wrapping:
40 fronds of coconut leaves (8" in length)
Some staples

Method:
1. Debone fish, take out the flesh and place into a food processor or blender.
2. Add in seasoning into no.(1), blend a while. Add in coconut milk, blend further and set aside.
3. Spoon a tablespoon of no.(2) and spread it in-between the coconut frond. Cover with another piece of frond. Staple both ends together. Bake at 200 degrees Celsius for 10 minutes.

材料:
马鲛鱼300克
浓椰浆150毫升

调味料:
粟粉2汤匙
咖哩粉2汤匙
搅烂辣椒干2汤匙
幼盐1茶匙半
白糖1茶匙
黄姜粉少许
辣椒粉少许
蒜茸1茶匙
葱头茸1茶匙

包装:
椰叶40片（8寸长）
书钉适量

做法:
1. 将马鲛鱼取出鱼肉，放入搅拌机搅烂。
2. 将调味料和（1），搅拌均匀。再加入椰浆，拌匀待用。
3. 将1汤匙的馅料（2），放入椰叶内，用另一片椰叶夹在一起，用书钉钉妥，放入预热烘炉内，以200℃烘烤约10分钟即可。

你孩子被绑架!

今天早上刚到达公司不久，太太接到一通电话，“喂”了一声之后，传来一个女声紧张的声音：“妈咪妈咪，我出事了！”

太太紧张的喊：“RICHARD，阿妹出事了！”

我接过电话，传来一个陌生男人的声音，对方以华语说：“你孩子被我们绑架了！”

在没有心理准备之下被吓一大跳。

我询问对方：“你是谁？”

对方粗暴回应：“你不要管我是谁！”

我再问：“你从什么地方打来？”

对方被激怒回应：“你不要你孩子的命吗？”

我再次问：“我孩子叫什么名字？”（另一边，太太马上拨电给孩子，孩子接电话，证明对方是老千。）

对方这次以粗话问候：“XXX，你问这么多做什么？”

肯定对方是诈骗集团，我回敬他：“XXX，去死吧！”

把电话盖上！感觉不太舒服，测量血压139/80。

过去接到不少以金钱作诱饵的电话及电邮（这些专攻人性弱点之贪），这次接到的电话以另一人性弱点-“爱”为手段。可恶！可耻！

朋友们！老千骗子招术层出不穷。接到这些电话别慌作一团，镇定地求证。当心，别上当！

月饼秘诀 2 Evergreen Mooncake Recipes Tips II

让中秋的神话延续下去!


《爱.月饼》是一本由Y3K所出版，值得珍藏的好食谱。

虽然人类已经上到太空，月球的迷底已被揭开；然而中秋节对华人的意义并不因此而淡化。每逢农历八月十五夜晚，依然可以看到一家人坐在皎洁的夜光下一边吃月饼一边赏月，长辈向后辈讲述嫦娥奔月、吴刚伐桂、玉兔捣药等神话故事，让这华人文化一代代流传下去。虽然传统点蜡烛的纸灯笼已逐渐被现代化电池灯笼所取代，然而中秋节吃月饼的习俗依然延续。在马来西亚，甚至连友族都被这节日气氛所感染，对月饼爱不释手！

月饼的市场比起从前有过之而无不及，随着消费者的要求越来越高，以及市场上的竞争越来越激烈，许多商家不但在外形及包装上求变求新，馅料的多样化更让人大开眼界。

这个中秋节，让我们花点心思做月饼，不论是送礼或者自家享用都特别有意义。

Unfolding Yarns & Yards of Mid-autumn Festival Delights

The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.

In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious
mooncakes in the comfort of your own home.

Enjoy the mooncakes.

糖浆
材料：
粗糖600克
清水450克
柠檬4片（连籽）

做法：
将所有材料放入锅内，煮至糖溶解，再以小火煮至糖浆滴入冷水中成块状即可（约50分钟）。如果糖浆煮过火，可再加入少许热水再煮。

注：煮好的糖浆最好放上一年才用。如果要饼皮颜色较深，可以提早1-2天将糖浆、枧水、花生油及面粉混合。


Golden Syrup
Ingredients:
600g white granulated sugar
450g water
4 slices lemon (with seeds)

Method:
Place ingredients in a pot. Cook till sugar is well dissolved. Turn to low heat and simmer for 50 minutes. Do not stir (read tips). To test ,drop a little syrup into cold water, it should form a lump. If syrup is too thick, add in extra water and cook a while.
Tips:
It keeps well and can be made one year in advance. For a deep coloured mooncake, mix this syrup with a little alkaline water, oil and two tablespoons of flour. Mix well and keep it for 1-2 days before the day of baking mooncakes.


月饼皮
材料A：
糖浆300克
花生油7汤匙
枧水1茶匙
面粉2汤匙

材料B：
面粉500克

做法：
1. 预先将材料A混匀，搁置一个晚上。
2. 将材料B的面粉放在桌上，中间开穴，倒入（1），轻轻将面粉掺匀至软而粘手为止。
3. 用湿布盖约30分钟，分成18个重约40克的粉团，再以湿布盖着待用。

Mooncake's Skin
Ingredient A:
300g golden syrup(canned)
7 tbsps peanut oil
1 tsp alkaline water/air abu
2 tbsps flour

Ingredient B:
500g flour

Method:
1. Combine ingredient (A) and leave it overnight. This is the resting period.
2. Spread some flour on a clean tabletop. Place no.(1) on it. Knead lightly till it does not stick but has a soft effect.
3. Cover dough with a damp cloth for 30 minutes. Divide into 18 equal portions of 40 grams each. Cover with a damp cloth. Set aside for later use.











豆沙

材料:
天津红豆600克
粗糖400克
花生油200克
麦芽糖2 汤匙
青矾少许(随意)(可在药材店买到)

做法:
1. 红豆洗净浸水1小时，煮烂后取出，用果汁机打成蓉，再以布袋沥出水份。
2. 热镬，倒入红豆蓉及糖，炒至干水，慢慢加入油，不停的搅拌以免黏镬，最后加入麦芽糖及青矾，炒至豆沙离镬即可。
3. 待冷后，分成每份100克，共16份。

Sweeten Bean Paste
Ingredients:
600g red beans (from Tientsin, China)
400g white granulated sugar
200g groundnut oil
2 tbsps maltose/mak ngah tong
A little qing-fan/ching fan (optional) (available from herbal shops)

Method:
1. Wash red beans and soak for one hour. Boil till beans are softened. Place beans in a blender. Blend well and leave contents in a cloth bag to drain off water.
2. Heat a wok, pour in no.(1) and sugar. Stir-fry till dry. Add in oil gradually and keep on stirring to prevent paste from sticking onto wok. Add in maltose and qing- fan. Stir-fry till contents leave wok.
3. Divide into 16 portions weighing at 100 grams each when it has cooled down.