Free Recipes

Sambal Ikan Bilis (Y3K Recipes issue no.63)

2011-11-11T12:43:00.005+08:00

Ingredient A:
75g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
2 small local limes (express out juice)

Ingredient B:(blended)
100g shallots, 30g garlic
2 fresh red chillies (cut into rings)
1 stalk lemongrass or serai (cut into rings)
12 dried chillies (soaked, drained)
10g yellow turmeric or kunyit basah (sliced)
Some water

Seasoning:
2/3 tbsp white sugar
1/4 tsp salt

Method:
1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.

Tapai Ubi Kayu 酒酿木薯 (Y3K Recipes issue no.63)

2011-11-04T10:31:00.003+08:00

from Y3K Recipes - Issue 63 (November-December 2011) page 9

Tapai Ubi Kayu
Ingredients:

700g tapioca (pared off skin, cut into wedges)
4 tsps sweet wine yeast (pounded)

Material needed:
Some banana leaves (scalded till soft)

Method:
1. Steam tapioca wedges for 30 minutes or till soft, no need to drain off water. Cool very well at room temperature.
2. Place no. (1) into a clean and dry bowl. Sprinkle wine yeast over. Clingfilm, rest for 48 hours at room temperature.
3. Wrap-up no. (2) like lepat pisang, serve as a snack or dessert.

取自美厨食谱第六十三期（2011年11月- 12月）第九页

酒酿木薯
材料：
木薯700克（去皮，切小块）
扁形甜酒饼4茶匙（舂碎）

用料：
香蕉叶适量（烫软）

做法：
1．将木薯块蒸30分钟或软，取出不需沥干水份，待完全自然凉。
2．将（1）放入大碗，撒入酒饼，用保鲜纸包好置于室温待发酵48小时。
3．舀适量（2）在香蕉叶上，包起冷藏享用。

加强记忆力--健脑药膳

2011-10-12T09:41:00.002+08:00

适当药膳能有效加强记忆力

中医学所认为小儿无记性者，是脑髓未满；高龄无记性者，是脑髓渐空。小儿脑髓渐满则精智渐长。中医所讲的脑髓即脑与脊髓之合称。由脊骨上行人脑之精髓。其位于椎管之内，下至尾骶，上通于脑。中医健脑益智有其独到之见解，也有多种养生法来达到强脑增智的目的。

智力不足是由于肝肾亏损，心气不足，脾肾两亏，气血虚弱等所致。常见症状有语言迟钝，词不达意，视物模糊，记忆力欠佳，对外界事物反应迟钝，思考问题迟缓等。

营养不良对大脑和智力发育有着重要影响。实验证明：营养不良可使脑细胞变小。脑细胞的突触减少，突触分支的形式改变造成脑部发育缺陷。而大脑主要需要糖、蛋白质、脂类、微量元素、维生素A、B、C和E等营养素。因此合理摄入蛋、肉、奶、大豆、猪羊脑、干果、蔬菜、水果等食物，将有益于营养大脑。儿童健脑食物要荤素搭配，尤其要多吃碱性食物即含钠、钾、钙、镁等丰富的食物。

中医强调饮食有节，起居有常，劳逸适度等能保精养血，积精而神全。精血是神不可缺少的物质基础，有精才有神，才能发挥思考能力。中医也说脑藏神，精神愉快则脑不伤。如精神紧张，心境不宁，神乱神散，则脑受损。而现代营养学家则认为，除各种维生素及无机盐外。要使脑能够高效率地工作，必须保证氧气，水分、葡萄糖、蛋白质和脂肪类五种基本物质的供应。

鱼肉脂肪中含有对神经系统具备保护作用的欧米伽—3脂肪酸，有助于健脑。研究发现每周至少吃一顿鱼特别是三文鱼和沙丁鱼的人，与很少吃鱼的人相比较，老年痴呆症的发病率要低很多。吃鱼还有助于加强神经细胞的活动，从而提高学习和记忆能力。

全麦制品和糙米，增强肌体营养吸收能力的最佳途径是食用糙米。糙米中含有各种维生素，对于保持认知能力至关重要。其中维生素B6对于降低类半胱氨酸水平最有作用。

鸡蛋中所含的蛋白质是天然食物中最优良的蛋白质之一，它富含人体所需要的氨基酸，而蛋黄除富含卵磷脂外，还含有丰富的钙、磷、铁以及维生素A、B、D等，适于脑力工作者食用。

勤于思考分析的人，脑血管经常处于舒张状态，从而使神经细胞得到良好的营养，大脑功能就得以更佳的发挥。脑组织对毒物的作用十分敏感，凡有毒物质、环境污染、吸烟等都能损害脑的功能，必须加以防范和节制。多吸收新鲜空气，加强运动，增加大脑的氧供给。

一个人的道德修养和记忆力也有关系。如一个胸襟狭隘，凡事斤斤计较，七情易动的人，则脏腑气血功能往往会失调而伤脑，所以重道德修养；如豁达大度，恬淡寡欲，不患得患失，不追名逐利，悠然自得，助人为乐，就利於养脑。故健脑养生，尤当注意及此。

中医古今所用健脑方药，一般是以补肝肾、益精血的药如山萸肉、地黄、首乌、枸杞子、菟丝子、五味子、川杜仲、牛膝、当归等为主。另外也以黄芪、人参、丹参等补益元气。药膳配伍应用，当根据辨证论治的原则，有针对性地配制，疗效会较显著。

彭国民中医师Tel: 012-3320445(东方中医药进修学院院长)撰稿

Brain Power The Herbal Nutrition Way
by C M Dr. Allen K.M. Pang (President of SEL & KL Association of China Graduated Chinese Physicians)

Children do have a better memory than old folks as this is because the young ones's memory filing system has not been fully stored. Being old, there are fewer brain cells available for taking in new information.

Poor memory also stems from failing function of the liver, kidneys, poor immune response, slow blood circulation. Some elderly with bad memory function can have speech impairment, bad hearing, failing eyesight and loose interest in general activities.

A poor diet lacking in many nutrients can shrink brain cells as the brain needs nutrition like protein, fats, element of trace, vitamin A, B, C, E. Food packed with these powers are found in eggs, meat, milk, whole-grains, pig's brain, sheep brain, nuts, fresh vegetables, fresh fruits. Children's meals should include sodium, potassium, calcium, magnesium.

In oriental theory for the brain to function its capability, you must have a happy

environment, no nervousness state or feel uneasy over things. A calm state of mind helps a lot. Nutritionists believed that the five key elements of good brain power stem from a good breathing system, adequate water in the body for its functions, glucose, protein and fats at a correct level which can drive a healthy brain and the nerve cells well.

Fish especially salmon and sardines are packed with omega-3 which the mineral calcium also play an important role in brain function.

Whole grain has vitamins especially those found in unpolished rice as vitamin B1 is present in the outer layer of the grain. Vitamin B6 present in whole-grain, legumes play an important role in regulating mood, sleep and appetite.

Eggs has good vitamin A, B, D and loads of protein and help to maintain healthy nervous tissue.

Avoid smoking, environmental poisoning as it endanger the brain cells but fresh air and exercises will increase good brain cells. Happy lives can contribute a long way as sufficient rest and good mood swings improve both concentration and less mental stress.

健脑药膳

健脑药膳，主要是增强脑力，治疗健忘症。健忘症是由于脑力衰退、记忆力减退所致；遇事善忘，记忆力差，中医称为健忘或善忘。经常食用健脑药膳，可以消除症状，增强脑力，利于学习与工作。临床上多种疾病如头痛、头昏、偏头痛、神经痛、耳鸣、精神困倦，均可出现健忘症。婴幼儿益智药膳主要是针对智力不足、反应迟缓的2-7岁小儿而设，经常食用可促进脑部发育，增强智力，以提高学习成绩和完善。

文：张慧兰博士Tel: 012 - 370 3755（卫生部认同马来西亚中医师暨针灸联合总会注册中医师）

Herbal Recipes

Herbal supplement can be part and parcel of food choice good for brain function. Poor memory is due to a lot of factors. Old age often produces failure of memory and some illness like headaches, giddiness, migraine, nerves pain, ringing in the ears, stress-out symptoms are all inter-linked. Improving long term memory is more effective in young children between the ages of two to seven as a good herbal diet in menu planning can improve the brain function and may help them to perform well in their study syllabus.

by Dr. Chong Fee Lan (Tel: 012 - 370 3755)

益智天麻蒸鱼
材料A：
黄芪15克
白术9克
黄精6克
天麻15克
姜片适量
清水600毫升

材料B：
金凤鱼1条（500克)切双飞，洗净

材料C：
红辣椒适量（切丝）
青葱适量（切丝）
香油适量

做法：
1．将（A）料煮滚转小火煮15分钟，取汁200毫升。
2．将（1）的药材排盘，铺上鱼后注入（1）的药汁。
3．将（2）放入已煮滚水的镬以大火蒸10分钟，撒上(C）料即可。
功效：醒脑益智，镇静镇痉，滋补强壮。

Tian Ma Steamed Fish
Ingredient A:
15g huang qi, 9g bai shu
6g huang jing, 15g tian ma
Some ginger (sliced)
600ml water
Ingredient B:
1 tilapia (500g) (rinsed, cut butterfly-style)

Ingredient C:
Some spring onions (shredded)
Some red chillies (shredded)
Some sesame oil

Method:
1. Bring ingredient (A) to a boil, cook over low heat for 15 minutes, strain out 200ml solution.
2. Arrange herbal ingredients of no. (1) onto platter, place fish on top, pour in solution of no. (1).
3. Steam no. (2) over rapidly boiling water using high heat for 10 minutes, sprinkle on ingredient (C).

Herbal properties: Improves memory, calms the nervous system, restores energy and strength.

补心健脑蒸鸡
材料：
全鸡腿1只
党参10克
麦冬10克
茯苓10克
当归6克
柏子仁6克

装饰：
枸杞适量

做法：
将全部材料洗净后排入深盘，放入已煮滚水的镬以中火蒸2小时即可装饰享用。

功能：养血安神，健脑益智。容易腹泻者少食。

Steamed Chicken For The Brain
Ingredients:
1 chicken whole leg
10g dang shen
10g mai dong
10g fu ling
6g dang gui
6g bo zi ren

For garnishing:
Some wolfberries

Method:
Rinse all ingredients before arranging onto a deep platter, steam over rapidly boiling water using medium heat for 2 hours, garnish and serve.

Herbal properties: It helps to improve blood production and has sedative properties. But this soup is not suitable for those who suffer from constant diarrhoea problems.

玉米益智汤
材料A：
黄芪15克
党参10克
远志10克
天麻10克
大枣15克
清水1500毫升

材料B：
罐头玉米酱1罐
萍果半粒（切丁）
虾仁180克（川烫）
蟹柳2条（川烫，切片）
鲜奶250毫升
冰糖50克

材料C：
鸡蛋2粒（打散）

芡汁：（混合均匀）
薯粉1汤匙
清水2汤匙

做法：
1．将（A）料煮滚转中火煮20分钟，取汁800毫升。
2．将（1）及（B）料煮滚后勾芡，熄火慢慢注入蛋液拌匀即可。

功效：本汤补中益气、健脾和胃、补脑益智、增强抵抗力、活化脑细胞、增强记忆力。

Corn Soup
Ingredient A:
15g huang qi,10g dang shen
10g yuan zhi, 10g tian ma
15g black dates, 1500ml water

Ingredient B:
1 can creamy sweet corn kernels
1/2 apple (diced)
180g shrimps (scalded)
2 imitation crabsticks (scalded)
250ml fresh milk
50g rock sugar

Ingredient C:
2 eggs (beaten)

For thickening: (mixed together)
1 tbsp tapioca flour
2 tbsps water

Method:
1. Bring ingredient (A) to a boil, cook over medium heat for 20 minutes, strain out 800ml solution.
2. Bring no. (1) and ingredient (B) to a boil. Add in thickening, turn off heat, drizzle in egg into the pot, stir well.

Herbal properties:
This soup enhances stamina, improves spleen function, tonic to the stomach, benefits brain powder, improves immune response.

Angry Bird Cookies

2011-09-13T10:58:00.003+08:00

Recipe from Y3K Cookbooks Volume no.31 -- Cartoon Cookies
http://y3kcookbooks.blogspot.com/2011/09/cartoon-cookies.html

Ingredient:
A: 130g butter (at room temperature)
60g icing sugar
1 egg yolk

B: 120g rose flour (plain flour)
30g potato starch
50g glutinous rice flour

C: 1 tsp strawberry paste

D: Some yellow colour heart-shaped decoration sugar (small-sized)
Some red colour love-shaped decoration sugar (small-sized)

E: (mixed together, spoon into piping bag)
10g egg white
70g icing sugar
1 tsp cornflour

F: Little black sesame seeds
Some seaweed (snipped to make eyebrows)
Some egg white

Method:
1. Combine ingredient (A) into a big bowl, mix well. Add in ingredient (B), mix again. Pour onto tabletop, knead with your palms to form a dough.
2. Take 30 grams of dough from no. (1), leave it natural. Make into 1 gram pieces, shape and flatten into triangular pieces.
3. Add ingredient (C) to the remaining no. (1). Knead dough on the tabletop to work in colour.
4. Take away 10 grams from no. (3), shape into triangular and use one gram for both wings, take a piece of no. (2), stick in ingredient (D) (picture 3), arrange on baking tray, repeat process.
5. Bake no. (4) in a preheated oven at 130 degrees Celsius for 30-35 minutes till cooked through. After removal from oven, pipe ingredient (E) on cookies whilst hot. Dot with a black sesame seed to act as eyes. Glaze with egg white and stick a seaweed to act as eyebrows, bake for another 1 minutes, leave to set before storage.

Note: Work quickly after piping ingredient (E) on decorate with black sesame seeds and glaze egg white stick a seaweed before egg white turns hard.

2011-07-05T17:31:00.003+08:00

Recipe from Y3K Recipes Issue no.61 (July/ August 2011)

Ingredients:
300g shoulder loin (sliced)
100g shallots (sliced)
100g garlic (minced)

Marinade:
1 tbsp super soy sauce
2 tbsps chilli sauce (less spicy)
Dash of premium sesame oil
1 tsp shrimp sauce
1 tsp sugar
1 tsp tapioca flour
Dash of pepper

Seasoning:
2 tsps supreme thick soya sauce

For garnishing:
1 stalk spring onion (diced)
1 fresh red chilli (cut into rings)

Method:
1. Mix meat with marinade. Leave it aside for 10-15 minutes.
2. Heat a wok with a little oil to saute shallots and garlic. Add in no. (1), fry till meat changes colour.
3. Add in seasoning, fry well. Cover wok, use low heat to braise for 15 minutes. Dish up, garnish.

Tips: Check meat constantly, if it is too dry, add in some hot water.

龟苓膏Gui Ling Koh

2011-05-04T11:32:00.004+08:00

材料A：
六琴草15克
罗汉果1粒（压碎）
伏神12克
冰片糖810克（约2包）

材料B：拌匀
包装原味龟苓膏粉1盒（内有10小包）
清水580毫升

用具：
小碗或杯24个

做法：
1. 锅热2.9公升水，加入（A）料盖好以大火煮滚转小火煮一小时半，过滤，确定有2.5公升的糖水，如有不足，加入热水。
2. 开盖加入（B）料边煮边搅至滚，趁热倒入小碗待稍为凉，放进冰箱一小时或凝固，取出享用。
注：在大热天或吃辣后可享用此甜品以化解热气。

Ingredient A:
15g liu qin cao
1 loh hon guo (crushed)
12g fu shen
810g cane sugar (about 2 packets)

Ingredient B: mixed well
1 packet original taste gui ling koh powder (10 small sachets in 1 packet)
580ml water

Utensil needed:
24 small bowls or cups

Method:
1. Heat up 2.9 litres of water. Add in ingredient (A), cover and boil contents. Once it comes to a rapid boil, turn heat to low. Simmer for 1 1/2 hours. Strain out, ensure there is 2.5 litres of the solution or else top in extra hot water.
2. Uncover, add in ingredient (B), stir at all times till it comes to another boil. Turn off heat, spoon into utensil and leave it to cool. Keep it chilled for an hour to set well. Serve cold.

Note: Good snack for heaty days or as a dessert after a spicy meal.

The Human Body Produces a Variety of Toxic Products 人体内的毒素是怎样产生的?

2011-04-20T10:20:00.004+08:00

The Human Body Produces a Variety of Toxic Products

There are several number of organs throughout the body responsible for the process of digestion, right from the oesophagus to the stomach, small intestine, colon of bowel before being expelled from the body through the anus. The complex process of the remains of food after nutrients have been removed and the excretion of waste products need 12-24 hours to complete.

Unexpelled toxic waste produce their own by-products and if these are not eliminated, it can be poison itself. You can have bloated tummies, dizziness and discomfort setting in. Ensure that this does not happen regularly.

Other factors can give a clogging nature to our bodies. We start to feel bad when we become tired, stressed, hormones being ill-balanced and as these take shape, we may be facing problems like memory failures, fatigue, yellowish skins, constipation, piles growth, becoming obese.

It may seem queer to think of the lungs as organs of excretion but carbon dioxide is another waste product excreted by the body. If carbon dioxide starts dissolving in the blood, it can bring about respiratory failure.

Free-radicals in the body can be a fundamental cause of diminishing collagen fibres thus giving rise to the onset of wrinkles, pigmentation, industrial development giving rise to cancer etc...

Protein is the most complex of all food elements and the assimilation and utilization are rather complicated. But the easiest food for the body to break down is fruit. Detoxifi-cation is cleansing and the cleansing aspect of fruit washes impacted fecal matter from the intestinal walls. This is why water drunk first thing in the morning (around 200ml) is a wise move and exercise keeps you in good form, making you feel light and renewed.

Carrots or sea kelp are good food to eliminate body waste. Black wood ear fungus is also good. The later can remove dirty cells from the plague attached to the intestines this like they are being scrubbed clean.

Curdled pig's blood has raised many eyebrows as it is thought to be a good cleanser so has the properties of green tea for nicotine removal. Red wine is good for the heart, fresh ginger acts as a barrier from simple germs and green beans may help to detoxify simple toxic material.

Perspiration, urine are other methods of waste removal from the body.

A gradual approach to exercise daily like going for brisk walks or playing a game of basketball, volleyball, cycling or trekking gives you a healthier lifestyle as it helps you to cope with stress. Drink more water when you exercise and take warm bath using water in the 35 degrees Celsius to 42 degrees Celsius region. As the pores open, toxins are released through sweat. Always remember that exercise is a health system which supports general wellness.

by C M Dr. Allen K.M. Pang (Doctor of Chinese Medicine)
☆ Medical Advisor of Xiamen Ren De Hospital
☆ Regional Representative of Nanjing TCM University
☆ President of SEL & KL Association of China Graduated Chinese Physicians
☆ Guest Lecturer of Hong Kong Wah Ha TCM College
☆ Director Jiangxi TCM University Malaysia Tutoring Centre
☆ Vice Chairman (Overseas) of Xiamen TCM & Medicine Promoting Association.

人体内的毒素是怎样产生的?
一般上在正常的新陈代谢情况下，人们所吃的食物经过食道、胃、十二指肠、小肠、大肠，最后从肛门排出体外，整个过程一般可在12-24小时内完成，这样就可确保废物不在肠中过久停留而产生毒素。粪便中毒素甚多，如硫化氢、吲哚、粪臭素，若不及时排出，会被肌体重新吸收入血，不但引起腹胀，更会使人头晕脑胀、思维受损。因此避免体内囤积毒素应常确保大便通畅。

虽然人体排便是一种防毒功能，可是疲劳、紧张或其他生理原因，也会导致人体出现代谢功能失调、内分泌紊乱，致使人体的废物长期停留在体内。这样残余的废物在肠内开始腐败，结肠中的菌群就会不断分解废物，产生毒素。这些毒素经过结肠再次吸收，不断渗出污染体内环境，后经血液循环进入人体的不同器官，从而进入体内引发各种疾病，出现记忆力衰退、疲劳、面色灰黄、便秘、痔疮和内分泌失调、肥胖等。

除了人体本身的新陈代谢紊乱会产生毒素之外, 我们身边周围的环境亦可产生一些对人体有害的物质通过呼吸饮食进入人体。肺是人体最易积存毒素的器官之一。自然界中的粉尘、有害气体与金属微粒及工业废气中的有毒物质，都能通过呼吸进入气管，最后进入肺泡，不但肺要受到伤害，有毒物质还能潜入血液循环而株连全身。

另外人体内的自由基，是氧化过程中的副产物，它在体内积聚过多，会破坏去氧核糖核酸、胶原蛋白和正常组织细胞，使人出现皱纹、老年斑甚至还会导致癌症和老年痴呆症。蔬菜水果应呈碱性，经常多吃能与饮食中的糖类、肉类、蛋类等酸性食品及代谢中的酸性物质发生化学反应，使人的血液保持弱碱性，使沉积在血管壁上的有毒物质被溶解，清除体内的自由基，并使之排出体外。清晨起床后至少要喝200多毫升水，多活动活动，不但能稀释血液、防止血液浓缩，出现脑血管意外，更能起到清刷胃肠的作用，使得大小便排出，清除毒素。

很多食物是天然的排毒器。例如胡萝卜，它能与体内的重金属结合，生成一种对肌体无害的物质然后排出体外。还有海带含有褐藻酸，能减慢放射性元素锶和镉被肠道吸收，使之排出体外；黑木耳能抑制血小板凝集、降低胆固醇，黑木耳中的胶原能将残留在肠道内的粉尘积聚在一起，然后排出体外。

猪血含有血浆蛋白，经人体胃酸消化分解后，能与侵入肠道内的粉尘和有害金属发生化学反应，变成不易被肌体吸收的物质排出。因此，长期从事毒粉工作的人，应多吃猪血。绿茶含有许多解毒因子，能与血液中有毒物质结合，加速从尿液中排出体外。绿茶还有抗癌降血脂作用。吸烟者应常喝绿茶，以减轻尼古丁对肌体的毒害。葡萄酒为碱性食品，适当喝些不但对心脏有益还能预防酸中毒。生姜含辛辣姜油及姜烯酮，对伤寒、沙门氏菌等有强大的杀灭作用。绿豆味甘寒，能解砒霜草木诸毒，对重金属和农药中毒及其他各种食物中毒均有防治作用。因此，经常接触铅、砷、镉、化学农药等有毒物质的人应常吃绿豆食品。

体内毒素亦可通过排汗加以清除。汗和尿液基本相似，都是体内有毒的废物。因此为了清除体内毒素，要常运动，包括长跑、打篮球、排球、快速骑车和登山。运动前多喝些水，增加出汗。洗热水澡，水温宜在35℃至42℃、或洗桑拿浴，都能使汗腺疏张，汗毛孔散开，得以排汗和排毒，更能清除皮肤上的油腻污垢，促进血液循环、活血化瘀、加速代谢、起到清洗血管作用。健康的身体是人人所追求的，注意个人养生，保持体内无毒素便可延年益寿，远离病痛。

东方中医药进修学院院长: 彭国民中医师撰稿
(廈门仁德医院医学顾问\南京中医药大学国际教育学院\马来西亚招生主任\雪隆留华中医师公会会长\江西中医学院马来西亚教学主任\廈门中医药促进会副会長（海外）)

爱心社会来关怀他们 Compassion Awareness

2011-03-05T11:49:00.002+08:00

在吃饱喝足之余，我们可有想到身边还有很多等待接济的一群人？

“踏脚石生活中心”成立于1998年，位于吉隆坡士布爹花园，是一间专为孤儿、寡妇、被遗弃的孤老而设的关爱中心。该中心共租有五所收留所，容纳103个孤儿、8名单亲妈妈及7名孤老。其中55名儿童到正规学校求学，另外10名年纪较大的则在技术学校上课。

根据该中心负责人约翰生神父透露：该中心每月开支超过RM15,000，包括五间屋子的租金、交通费、食物、学费及水电费。由于不获政府津贴，只靠善心人士的捐款维持下去。

如果你打算对这个中心伸出援手，现金捐献最受欢迎。此外，大葱、蒜头、马铃薯、鸡蛋、豆畔、沙丁鱼、咖喱粉、洗衣粉、洗碗剂都是他们最迫切需要的日常所需的食品及用品。

Stepping stones Living Centre Sdn. Bhd. was started in 1998 along the Taman Seputeh vicinity, Kuala Lumpur. This is a centre which houses many under privileged children, single mothers and neglected old folks. They have five premises used as living quarters for the vast number of people involved. 105 orphans live in with eight single mothers, seven senior folks and 55 of the children attend school, another 10 of them go for living skill classes.

Pastor Rev Johnson revealed to us that the basic cost of living for the centre alone comes to at least RM15, 000.00 plus. This sum covers the rental, school bus fare, food, school fees, water and electricity usage. The Home totally depends on contributions from well-wishes and friends.

Be a friend in need as you are a friend indeed. You may contribute in cash or food form towards their basic need of big onions, garlics, potatoes, eggs, lentils, canned sardines, packets of curry powder. Even soap powder or dishwashing detergent could be a blessing in disguise.

HAPPY NEW YEAR 2011 & YEAR OF THE RABBIT

2011-01-31T11:20:00.000+08:00

MIKOO面龟

2011-01-12T11:18:00.005+08:00

(Makes 15)
INGREDIENT A:
1 kg plain flour
300g caster sugar

INGREDIENT B:
450ml water, 8g instant yeast

INGREDIENT C:
67g shortening
7g baking powder

For glazing: (mixed together)
Some pink colouring
Some water

Material needed:
15 pcs white paper (3.5” X 5.5”）

1. Combine ingredient (A) in a mixer, mix well. Add in ingredient (B), beat using medium speed to form a dough. Add in ingredient (C), beat it for 10 minutes till dough is smooth and elastic to the touch.
2. Scale dough of no. (1) at 120g portions, shape into smaller dough pieces, then roll into long strips. Use your fingers to shape the middle part into a slight inward curve. Place on a piece of paper, repeat process.
3. Glaze surface of no. (2) well, arrange in a steamer rack, put it to have a sunbath and proof.
4. Let no. (3) proof for 30 minutes till paper size, steam over high heat for 10-15 minutes.

I have known Eddie Tan, a Penangnite for 20 years. Though he now resides in Kuala Lumpur yet he has not lost the “Hometown boy grace”.

With a deep passion of making snacks, kuih-muih, he is one of those who will make or bake goodies for relatives and friends as good will during festive times. Everyone loves his generosity and Eddie has churned his skills into a business. Known as "Home Town Bakery", I approached him to be a contributor for this issue. It has been generous of him to share his recipes.

"Mikoo" with its pinkish exterior is a sweet snack used as an altar table offering by the northern state people of Malaysia. It is common to most Hokkiens and Teochews for prayer offerings since the moulds may have some resemblance to the tortoise which is a symbol for prosperity and longevity. With a pale sweet taste and good-bite texture, it can be dipped into egg mixture for pan-frying. Quite healthy, you can tear off the exterior's pink coat.

He bakes Penang delight like the Tambun biscuits (green pea cookies), much loved by all. Not forgetting the fishy looking kuih bahulu and the Indian appealing snack of "Muruku".

Want to know this foodie man or place orders for his goodies, feel free to contact Eddie at
Home Town Bakery on his mobile number of 012-2151036.

(可做15个)

材料A：
普通面粉1公斤
幼糖300克
材料B：
清水450毫升
酵母8克

材料C：
白油67克
发粉7克

搽料：（混合均匀）
食用粉红色素少许
清水少许

用具：
白纸15张（3.5”X5.5”）

做法：
1. 将所有（A）料放入搅拌器混合均匀后，加入（B）料以中速打成团，再加入（C）料继续搅
打约10分钟至面团光滑有弹性。
2. 取出（1）切成120克小团，搓圆再揉成长形，在面团中间揉幼一点成为有腰形，放在白纸上，重复至完。
3. 用刷子沾搽料涂均匀在（2）的表面，排好在蒸笼后，晒太阳及发酵。
4. 待（3）发涨到30分钟或跟白纸一样大时，以大火蒸10-15分钟至熟即可。

认识现住吉隆坡，家乡在槟城的EDDIE TAN二十年，他是一个待人诚恳重感情的人。

EDDIE对糕点制做稍有研究，尤其对传统糕点情有独钟，每逢过年过节，他总会抽空做些糕点送给亲朋好友品尝。由于这些糕点所采用的材料都经过细心挑选，在制做过程中灌注入不少爱心，让接受馈赠者都能够感受到其所放下的心思。在朋友怂恿之下，EDDIE空余时间在家里制做一些糕点卖给熟人，往往供不应求。最近他成立一间以“家庭式传统糕饼”为号召的公司“家香”，批发及零售这些家庭式糕饼。我们要求EDDIE为读者公开数个大受欢迎的传统糕点，他很爽快地一口答应下来。

表皮粉红色，样子有点像枕头的“面龟”是福建及潮州人的传统糕点，是初一十五北马华人不可缺少的祈福吉祥物，取其健康长寿的意义。“面龟”味道微甜，有咬劲，口感像馒头，蒸热后当早餐或沾上蛋液以小火煎香，健康又可口。如果不喜欢表皮颜色，表皮可以很容易撕开。

小巧玲珑的淡汶饼（绿豆饼）是槟城代表性的糕饼之一，烘烤小蛋糕不论任何种族都喜爱，造型可爱的鲤鱼可为新年增添欢乐气氛。姆鲁古虽然是印度同胞的传统食品，然而许多印度同胞特地向EDDIE订姆鲁古，因为他所制做的姆鲁古比起一些印度人做的还好吃。

我们感谢EDDIE慷慨分享这些古老食谱，打算订购这些可口的传统糕点吗？

请联络：家香Home Town Bakery(012-2151036)

糙米香发糕 Brown Rice Fatt Koh

2010-12-18T11:55:00.003+08:00

Ingredient A:
170ml water
2 tsps instant yeast
2 tsps SP cake stabilizer

Ingredient B:
4 eggs
70g caster sugar

Ingredient C:
180g pau flour
80g instant brown rice powder

Utensil & material needed:
10 pcs paper cups (3.5 X 4.5cm) fit into muffin moulds

Method:
1. Combine ingredient (A) and whisk till white. Add in ingredient (B), beat till well blended in.
2. Add ingredient (C) into no. (1), mix well. Cover with a piece of dry cloth, proof for 30-40 minutes.
3. Spoon no. (2) into prepared moulds. Coat small knife with oil and then sugar. Slit through with the word of Y(the sugar once melted will help to break the fatt koh into a smiley face).
4. Steam over rapidly boiling water using high heat for 20 minutes. Test with a bamboo pick, it should come out clean. Remove paper cups from moulds, cool on a rack.

材料A：
清水170毫升
酵母 2茶匙
蛋糕稳定剂（SP）2茶匙

材料B：
鸡蛋4粒
幼糖70克

材料C：
包粉180克
即食糙米粉80克

用具：
3.5x 4.5cm纸杯（套上糕模）10个

做法:
1. 材料（A）打发至变白后，加入（B）料一起打至均匀。
2. 将（C）料加入（1）搅拌均匀，以一块干净的布盖着，发酵30至40分钟。
3. 将（2）拌匀，倒入纸杯中至满，将一把小刀搽上食油后沾上粗糖，然后将刀插入面糊底部，割“人”字形（当糖溶解时会将糕的表面撑裂成盛开的花朵状）。
4. 排在已煮滚开水的镬，以大火蒸20分钟后，打开盖子以竹签插入糕的中央，如果不粘竹签即已蒸熟，取出后脱出糕模，放在网架待凉。

CHEF'S SECRET RECIPES - SHRIMP SAUCE SPARE RIBS 虾酱排骨

2010-10-23T10:21:00.004+08:00

Ingredients:
600g spare-ribs (chopped into pieces, rinsed, drained)

Marinade:
A:
1 1/2tsps MSG
1/2 tsp meat tenderizer powder
1/2 tsp bicarbonate of soda
3 tsps sugar
10g refined shrimp sauce
1/2 tsp Maggi seasoning
150ml water
1 tbsp Chinese cooking wine
1/2 egg
1/2 tbsp white rice wine
B:
1 1/2 tbsps plain flour
1 1/2tbsps tapioca flour
1/2 tsp custard powder
C:
1 tbsp minced garlic
1/2 fresh red chilli (seeded, chopped)

For garnishing:
Little green capsicum (cut into small strips)
Little yellow capsicum (cut into small strips)
2 pieces Chinese celery leaves

Method:
1. Place marinade (A) except for egg into a big bowl. Add in spare-ribs, mix well then
add in egg and knead till meat has absorbed in all moisture. Add in flour of marinade (B), mix well. Add in marinade (C), mix and keep ribs chilled for at least two hours or overnight.
2. Deep-fry no. (1) in hot oil over medium heat till golden. Remove, let oil come to
another boil. Refry ribs to expel excess oil from being absorbed in. Remove ribs, drain,
garnish and serve hot.

Tips:
1. Meat tenderizer softens the meat but bicarbonate of soda makes the meat smooth.
2. Kneading the meat helps the meat to loosen its fibre so when you eat the cooked meat,
there will be no toughness.
3. Oil must be hot enough so the meat after deep-frying has an even colour.

虾酱排骨
材料：
排骨600克（斩块，洗净沥干）

腌料：
A：
味精1茶匙半
松肉粉半茶匙
苏打粉半茶匙
糖3茶匙
幼滑虾酱10克
绍兴酒1汤匙
蛋半粒
美极调味素半茶匙
清水150毫升
白米酒半汤匙

B：
面粉1汤匙半
薯粉1汤匙半
蛋黄粉半茶匙

C：
蒜茸1汤匙
红辣椒半条（去籽，剁碎）

装饰：
黄、青色灯笼椒各少许（切小条）
芹菜叶2片

做法：
1. 在一个大碗内，将（A）料（除了蛋）及排骨用手抓匀后，加入蛋，搓揉至排骨吸收干水份，加入（B）料拌匀，再加入（C）料混匀，放入冰箱腌两个小时或隔夜。
2. 将（1）投入滚油中以中火，炸至金黄后捞起，待油滚后再次投入，炸至排骨干身及脆，捞起沥干，装饰后乘热享用。

贴士：
1. 松肉粉作用是软化肉的组织；苏打粉作用是使肉质幼滑。
2. 腌肉时不断搓按至腌料被肉充分吸收，此步骤是让肉的纤维松散，口感更佳。当肉吸收足够水份，更加容易炸透。
3. 炸肉的油必须够热，炸出来的排骨颜色才够均匀。

Penang Asam Laksa

2010-09-28T17:05:00.007+08:00

Published in "Y3K Recipes" issue no.3 - November/ December 2001.

(Serve 8)
Ingredient A:
500g rice sticks
600g sardine fish
155g canned sardine
800ml superior stock
100g tamarind paste
250ml water

Ingredient B:
3tbsp shrimp paste (add some warm water)
1 cucumber (shredded)
1/2 pineapple (shredded)
1 onion (diced)
10 chilli padi (chopped)
5 red chillies (chopped)
3 bundles mint leaves

Ingredient C (Seasoning):
1 ginger bud / bunga kantan (sliced fine)
5 pieces asam gelugor/ asam keping
5 bundles kesum leaves / Laksa leaves
60g sugar
20g salt

Ingredient D (Pound ingredient):
20 shallots (200g)
4 pips garlic
5 stalks lemon grass / serai
2 inch fresh tumeric
1 small piece belachan
30 pieces dried chillies

Method:
1. Mix well tamarind paste with water, then sieve. Keep aside.
2.Blend pounded ingredients. Keep aside.
3.Boil rice sticks in hot water for 10 minutes, then rinse under cool water. Drain and keep aside.
4.Boil sardine in superior stock for 10 minutes. Flake flesh and mash into a paste.
5.Bring soup to a boil. Add in seasoning, tamarind solution and pounded ingredinets. Boil for 20 minutes over low heat. Add in mashed fish paste and canned sardine. Bring to a boil.
6. Put some rice sticks in a bowl. Pour over the soup and add in ingredients B. Serve hot.

*Sardine can be substituted by kembong or selar fish.
*Superior stock in this recipe is prepared by adding anchovies(ikan bilis) or chicken into water. Boil for 1 hour and drain off the residue.

Depression 忧郁症

2010-08-30T14:18:00.000+08:00

Depression Patients Need Support From Family

By Doctor of Chinese Medicine - C M Dr. Allen K.M. Pang (Tel: 6012-3320445)
☆ Medical Advisor of Xiamen Ren De Hospital
☆ Regional Representative of Nanjing TCM University
☆ President of SEL & KL Association of China Graduated Chinese Physicians
☆ Guest Lecturer of Hong Kong Wah Ha TCM College
☆ Director Jiangxi TCM University Malaysia Tutoring Centre
☆ Vice Chairman (Overseas) of Xiamen TCM & Medicine Promoting Association. )

Depression is the blue period in which a person's health, psychological feelings, moods take a dip, sometimes declining to a state in need of medical help. Early warning signals depressed moods, loosing interest at all angles, general physically unwell, no appetite. This illness does not occur overnight but normally starts with being unable to sleep well. In today's competitive world, stress builds up at work and home and depression can be a hidden factor leading to cardio attacks. Serious trouble begins when depression victim starts to feel unworthy, looses interest and enjoyment of everyday living. He or she becomes highly suspicious of friends speaking bad about him or her. Complaints of physical pains becomes real. Nervous breakdown can occur or the state-of-mind gets confused. Memory takes a decline, headaches set in. Appetite becomes poor, the victim feels lazy and can extend the unhappy mood to the home, family or work place. Feelings of being rejected can contribute to a suicidal feeling. The depressed are often apathetic so they are often not interested in seeking professional help. It is also often that others think that is only a behaviour of the victim and not an illness that needs to be treated. Only a handful victims seek medical advice. This is a real illness which do not subside on its own.

The adrenal glands are located immediately above the kidneys. They are vital for the body's function to cope with stress. Today, the stresses we face are as likely to be psychological as physical but either way, the body has the same physical reaction. Personality of certain traits can become exaggerated and cause unhappiness. Reactive depression describes the serious aspects of feeling really unhappy thus, this is an illness and needs treatment.

Below are certain foods which may help with the crippling tension:
1. Deep-sea fishes: Omega-3 found in fish belongs to the class of nutrients called essential fatty acids. It may help with improving the nervous system and functions as an antioxidant.
2. Bananas- contain pyridoxine (vitamin B6). Important for proper function of the brain and make red blood cells.
3. Grapefruit- contain vitamin C which is an ascorbic acid. It helps to fight stress, also an essential vitamin for blood vessels and aids healing.
4. Wholegrain bread contains carbohydrate, required for making red blood cells.
5. Chinese spinach or por choy- this leafy green has good folic acid vital for normal formation of red blood cells.
6. Cherries- has a certain nutrition vital to promote a healthy immune system.
7. Garlic- it has been found that patients with anxiety stress when after consuming a large amount of garlic become less anxious and less fatigue.
8. Pumpkin- contains vitamin B6 and converts blood sugar into glucose for brain function.
9. Low fat milk- has good source of calcium, much needed to regulate nerves or for blood clotting.
10. Chicken meat- has selenium essential for proper mental function.

Chinese Medication:
Generally the Chinese physician treats depression focusing upon the three major organs of the liver, spleen and heart. Most treatments centre around acupunctures, herbal drinks, massages and acupressure being used to treat depressed patients. Apart from medical treatment, support and understanding from family and friends can help the patient to recover well.

给忧郁症患者多点关怀

东方中医药进修学院院长 -- 彭国民中医师 (Tel: 6012-3320445)
☆ 廈门仁德医院医学顾问
☆ 南京中医药大学国际教育学院马来西亚招生主任
☆ 雪隆留华中医师公会会长
☆ 香港华夏国际中医学院客座教授
☆ 江西中医学院马来西亚教学主任
☆ 廈门中医药促进会副会長（海外）

忧郁症或抑郁症，是一种涉及生理、心理、情绪和思想的疾病，并伴有相应思维和行为异常的一类精神障碍的疾病。主要表现有心境抑郁、悲观失望、兴致丧失、精力减退和行动迟缓，其中以心境抑郁为核心症状。忧郁症发病常缓慢起病，往往先有失眠，食欲不振以及各种躯体不适感。忧郁症的产生除了与大脑某部分缺损有关，还与社会竞争激烈，生活、工作压力大关系密切。忧郁症目前是仅次于心脏病的第二号杀手，而忧郁症也是导致心脏病其中一个原因。

忧郁症患者出现沮丧、忧伤、自卑、对日常活动兴趣显著减退甚至丧失等症状。容易怀疑别人说自己的坏话，怀疑自己的健康出现问题因而产生神经衰弱的症状，如精神疲乏、反应迟钝、注意力不集中、记忆力下降、工作学习不能持久，头痛、食欲不振、懒散等等。凡此种种，都使得忧郁症患者活得十分痛苦及不开心。严重的患者还会有厌世的念头。患有忧郁症的人多半很少求助于医生，因为人们普遍认为忧郁症是一种个人缺点，而患者也认为随时间流逝，忧郁症的症状便会消失，或者他们无助得无法向他人求助。因此，只有少数忧郁症患者能得到适当的治疗。忧郁症是真正的疾病，并不是个性软弱，也不会自己消逝。辨别忧郁症非常重要，同时也要鼓励患者寻求治疗。

造成忧郁症的原因很多。一般认为血清素和正肾上腺素是导致忧郁症的关键物质。研究指出，这两种化学元素都会影响一个人的情绪。另一项诱因是病患的心理因素，如个性、人格发展、价值判断标准。一个人的性格会影响平时的情绪，如果他总是以负面的角度看世界，遭遇挫折时，过度自责，就容易产生忧郁的心情。这也是自我要求求高或完美主义者，多为忧郁症的好发族群。另外研究亦发现色氨酸摄入量低，亦是诱发本病的重要原因。因而食疗对本病有辅助治疗作用。

以下机种食物对患友有辅助治疗作用。
一、深海鱼：海鱼中的Omega-3脂肪酸与常用的抗抑郁药，如碳酸锂有类似作用，能增加血清素的分泌量。
二、香蕉：香蕉含有可帮助大脑制造血清素的色胺酸和维生素B6。
三、葡萄柚：葡萄柚里高含量的维生素C不仅可以维持红细胞的浓度，使身体有抵抗力，而且可以抗压，是制造肾上腺素重要成分之一。
四、全麦面包：碳水化合物可以帮助增加血清素。
五、菠菜：研究发现缺乏叶酸会导致脑中的血清素减少，而菠菜含丰富叶酸。
六、樱桃：樱桃中有一种叫做花青素的物质，能够制造快乐。科学家认为，人们在心情不好的时候吃20颗樱桃比吃任何药物都有效。
七、大蒜：一项针对大蒜的研究发现，焦虑症患者吃了大蒜制剂后，会感觉不那么疲倦和焦虑，也不容易发怒。
八、南瓜：南瓜富含维生素B6和铁，这两种营养素能把体內的血糖转变成葡萄糖供大脑使用。
九、低脂牛奶：研究发现钙能消除紧张、暴躁或焦虑。低脂牛奶中含有很多的钙。
十、鸡肉：鸡肉富含硒，硒能改善患者的烦躁情绪。
中医疗法
中医学把抑郁症归入郁证的范畴，主要病因为肝失疏泄、脾失健运、心失所养，虽然肝、脾、心三个脏腑皆有相关，但各有侧重。肝气郁结多与气、血、火相关，而食、湿、痰主要关系于脾，心则多表现为虚证，如心神失养、心血不足、心阴亏虚等，也有一些属于正虚邪实，虚实夹杂的证候。抑郁症初病在气，久病及血，故气滞血瘀的证候在临床上十分多见，抑郁症日久不愈，往往损及脾、肾，造成阳气不振、精神衰退证候。

本病以虚证多见，实证较少，根据其临床表现可分为五型辨证论治，即：一、肝郁脾虚，二、气滞血淤，三、心脾两虚，四、脾肾阳虚，及五、阴虚火旺型。治疗方法包括针灸、中草药、按摩、中医心理辅导及脊柱指压疗法等。

忧郁症除了药物治疗，配合心理辅导可取得事半功倍的疗效。此外适当的运动场、家人的支援和鼓励、聆听他们的心声，可以开解他们。因此多点关怀，多点理解可以帮助他们抗压，走出忧郁症的阴霾。

Dragon Fruit Savoury Bean Fruit Fragance Pingpi Mooncakes

2010-08-06T12:24:00.007+08:00

Ingredient for skin:
A: (sieved together)
80g commercial koh fun
30g cooked cornflour
30g icing sugar

B:
30g shortening
30g liquid glucose
125-150ml water

C:
1 tbsp mango filling (from bakery marts)
1 tsp mango essence

D:
1 tbsp strawberry filling (from bakery marts)

Dragon fruit lotus paste filling:
E:
100g white lotus paste (refer to pg. 23)
20g dragon fruit pulp (mashed, strained out juice)

Savoury green bean paste filling:
F:
150g split skinless green beans (soaked)
1 tbsp plain flour
1 tbsp cornflour

G:
50ml-75ml oil
4 shallots (sliced)

H:
20g white sugar
1 tsp salt

Utensil needed:
Mooncake mould

Method:
1. For skin: Combine ingredient (A) and ingredient (B) together. Knead into a dough, divide into two parts.
2. To the first part of no. (1), add in ingredient (C), knead well. To the second part of no. (1), add in ingredient (D), knead well. Cover and rest both dough for one hour or keep chilled overnight.
3. Dragon fruit lotus paste filling: Stir ingredient (E) in a wok over low heat till paste leaves the side of the wok. Remove paste, cool well. Scale at 25 grams portions, shape into rounds, set aside.
4. Savoury green bean paste filling: Place drained beans of ingredient (F) into a pot. Add in some water to cook till beans have softened. Cool well, add in remaining ingredient (F), blend together, pass paste through a sieve.
5. Heat wok with oil from ingredient (G). Saute sliced shallots till fragrant. Remove fried shallots but keep remaining oil in the wok. Add in no. (4) and ingredient (H). Fry over low heat till paste leaves the side of the wok. Add in the fried shallots. Remove paste to cool.
6. Scale no. (5) at 45 grams portions, shape into rounds, flatten and wrap in no. (3).
7. Roll out both dough of no. (2). Place flattened mango dough on top of flattened strawberry dough. Next roll out flat once more, make into a Swiss roll. Slice at 80 grams each.
8. Take a piece of no. (7), flatten the top part (to give it a design), wrap in no. (6), dust with koh fun. Place into mould, press and dislodge imprinted mooncake. Repeat process.

Note: This recipe is for mooncake mould that can hold 150 grams. Always work on the ratio of 50% skin weight, 50% filling weight.

More recipes in "Pingpi Mooncakes"
(Available in August 2010!! Click to view contents).

Mooncake Moulds

2010-07-26T16:01:00.014+08:00

Cooking Contest

2010-07-26T13:09:00.006+08:00

“FREE RANGE PORK” Cooking Contest
Date: 15th August 2010 (Sunday)
Time: 8.30a.m.
Venue: An Xin’s Healthy MEAT Shoppe
No.20-G, Jalan SS15/8B,
47500 Subang Jaya.
Tel: 03-5634 8228

Limited to first 20 contestants only, age 18 and above.
Enrolment fee: RM20
Deadline: 8th August 2010
Prizes: 1st prize: RM500 cash + RM388 Cash voucher
2nd prize: RM400 cash + RM288 Cash voucher
3rd prize: RM200 cash + RM188 Cash voucher
4th – 20th: Consolation prize

For more information, please contact the organizer:
Whitney Gan
e-mail: whitneygan@aameatshop.com.my

黄金泡芙Golden Puffs

2010-07-10T10:23:00.003+08:00

材料A：
牛油125克
清水250毫升
白糖1汤匙半
普通面粉150克
鸡蛋（A）5粒

馅料B：
鲜奶500毫升
白糖100克
蛋黄粉3汤匙
盐1/4茶匙
瓦尼拉荚半支
蛋黄4粒
牛油1汤匙

搽料：
打散鸡蛋适量

装饰：
糖粉适量

用具：
花嘴2个
挤花袋2个

做法：
1. 馅料：将瓦尼拉荚刮出籽后与皮一起加入鲜奶混匀，放入微波炉以高温煮5分钟。
2. 将（B）料的糖、盐及蛋黄粉搅匀，拌入蛋黄后边搅拌边倒入（1）至均匀，放入微波炉以中温煮3分钟。
3. 将（2）取出瓦尼拉荚，加入（B）料的牛油拌匀后以保鲜纸包好待凉，装入已放花嘴的挤花袋内待用。
4. 材料（A）的牛油、水及糖拌匀放入微波炉以中温煮4分钟，取出拌入面粉再煮1分钟取出。
5. 将蛋逐粒加入（4）拌匀，装入已放花嘴的挤花袋内挤在已铺纸的烘盘上，搽上蛋液放入已预热烘炉190℃烘30分钟或金黄。
6. 将（5）取出在旁边剪一个小洞，挤入（3）重复至完，筛上糖粉即可。

注：这是基本的泡芙制作法，用在奶油泡芙。

Ingredient A:
125g butter
250ml water
1 1/2 tbsps white sugar
150g plain flour
5 eggs (grade-A)

For filling B:
500ml fresh milk
100g white sugar
3 tbsps custard powder
1/4 tsp salt
1/2 stick vanilla pod
4 egg yolks
1 tbsp butter

For glazing:
Some beaten eggs

For decoration:
Some icing sugar

Utensil needed:
2 nozzles
2 piping bags

Method:
1. For filling: Scrape out vanilla seeds. Boil seeds and pod together with fresh milk in a microwave oven on HIGH for 5 minutes.
2. Combine sugar, salt and custard powder of filling (B) together. Add in egg yolks, pour in no. (1), mix even. Place in a microwave oven on MEDIUM for three minutes.
3. Remove vanilla pod of no. (2), add in butter of filling (B). Mix and clingfilm, allow to cool. Place mixture into a piping bag fitted with a nozzle, set aside.
4. Combine butter, water and sugar of ingredient (A). Cook in a microwave oven on MEDIUM for four minutes. Remove, stir in flour, cook for an extra minute. Remove from microwave oven.
5. Add eggs of ingredient (A), one at a time into no. (4), mix well. Spoon into a piping bag fitted with a nozzle. Pipe onto tray lined with parchment paper. Glaze with beaten egg, bake in a preheated oven at 190℃ for 30 minutes until golden.
6. Slit no. (5) at the side, pipe no. (3) in as a filling. Repeat process, dredge icing sugar over as a decoration.

Note: This is choux pastry (pronounced as shoo pastry) used in cream puff method.

墨鱼焖花肉Cuttlefish Braised with Belly Pork

2010-07-02T15:15:00.005+08:00

材料A：
蒜米8瓣
干墨鱼70克（浸软，剪块）
辣椒干10条（洗净沥干）

B：
三层肉600克（切块）
南乳2块

调味料：（混合均匀）
盐半茶匙
糖1汤匙
蚝油1汤匙
糯米酒1汤匙
胡椒粉少许
清水600毫升

做法：
1. 锅里热少许油，炒香（A）料后加入南乳炒匀。
2. 加入三层肉炒至肉变色，加入调味料后以大火煮滚加盖，转小火焖一个小时或肉软即可。

贴士:煮时间中开盖看，如水份少须加入热水。注入冷水会使肉变硬。此食谱的份量可加倍，焖的时间越长越入味。

食谱取自：Y3K Recipes issue no.53

Ingredient A:
8 pips garlic
70g dried cuttlefish (soaked, snipped into pieces)
10 dried chillies (rinsed, drained)

B:
600g belly pork (cut into pieces)
2 cubes fermented reddish beancurd

Seasoning: (mixed together)
1/2tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp glutinous rice wine
Little pepper
600ml water

Method:
1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.
2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.

Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.

Recipe extracted from: Y3K Recipes issue no.53

KOPI LUWAK猫屎咖啡

2010-06-30T11:27:00.002+08:00

This small bottle of coffe beans cost RP220,000 (RM73).

A small cup of KOPI LUWAK (pea berry coffee) cost RP30,000 (RM10).

Civet Cat eats best red ripen coffee cherries.

Bali is famous for it's coffee.

Bali island is not only famous for its beautiful views, it's PEA BERRY COFFEE(猫屎咖啡) or KOPI LUWAK is the most expensive coffee in the world (10 time more expensive than normal coffee).

Civet cats (Luwak) lives in the island of Bali, red ripen coffee berries are their favourite food. The little cats choose the best coffee berries, swallow it, and the berries undergoes chemical process in their digestive systems. The coffee beans passed out undigested, and collected by the farmers from the forest. These beans are being cleaned, roasted for one hour till fragrant.

When come to Bali, do not forget to try this KOPI LUWAK.

小蛋糕 Cupcakes

2010-06-21T10:42:00.003+08:00

开心小蛋糕

“小蛋糕”也称为“杯子蛋糕”，这种蛋糕与一般的蛋糕不同之处在于其大小只供一人享用，通常采用小纸杯或小铝杯烘烤而成。

早至1828年，美国一名食谱作者在她著作的食谱内第一次提到“小蛋糕”，当时还没有制做小蛋糕的模型，由于这些小蛋糕是以瓷杯为模具，因此而取名“杯子蛋糕”。此后，凡是体积小如茶杯的蛋糕统称为“杯子蛋糕”或“小蛋糕”。

有趣的是：多年后，当地厨艺爱好者开始采用量杯计算方法制做杯子蛋糕，食谱简单易懂，只采用一杯牛油、两杯糖、三杯面粉、四粒蛋，所以也称为“1234蛋糕”。这些小蛋糕与传统牛油蛋糕相比，只采用一半份量的牛油及鸡蛋，所以比较不油腻，制做成本也相对性比较低。

蛋糕烘好之后，装饰能够使蛋糕看起来更加可口。小蛋糕装饰最吸引人之处在于没有任何限制，没有所谓对与错。你可以和孩子们采用任何糖果、糖霜、巧克力米、椰丝、果酱等，随心所欲地在蛋糕上任意涂鸦，发挥你的创意。

Baking Cupcakes for Fun

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup.

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or moulds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.

In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Decorating cupcakes is a great family activity. Part of the fun is that there are no hard and fast rules to follow. Similarly, there are no right or wrong ways to decorate cupcakes. By using icings and candy, along with other objects like plastic trinkets, sprinkles, colored sugar or coconut, it's easy to customize and decorate cupcakes quite easily. Enjoy!!

Y3K Cookbook Volume No.24 - CUPCAKES
ISBN 978-983-44755-3-6
First published in May, 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之24
小蛋糕
ISBN: 978-983-44755-3-6
2010年5 月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

Read Malaysia '10

2010-05-27T16:21:00.004+08:00

READ MALAYSIA '10 BOOK FAIR

Venue: MIECC, The Mines, Seri kembangan, Selangor.

Date: 4/6/2010 - 13/6/2010

Time: 11am - 10pm daily

Meet Y3K at booth no. F17

Back from "WORLD EXPO 2010 Shanghai China"

2010-05-02T17:30:00.010+08:00

Back from expo.

Click photo to view my album.

蓝花罂粟籽面包 Poppy Seed Blue Bread

2010-03-30T10:29:00.001+08:00

材料A：
高筋面粉300克
普通面粉200克
奶粉2汤匙
牛油40克
白糖2茶匙
即溶酵母2茶匙
太阳花籽30克
小茴香2茶匙

材料B：
蓝花水300毫升（干蓝花20克加热水300毫升浸泡，去蓝花）
海盐1茶匙

材料C：
蛋1粒（打散）
罂粟籽1汤匙

用具：
9X4X4寸面包模1个（涂油）

做法：
1. 将（A）料放入搅拌器内以慢速度搅匀，加入盐后慢慢倒入蓝花水，转中速度拌成富有弹性的软团，用手拉开不破即可（图3）。
2. 将（1）以保鲜纸包好发酵30分钟后分成三份各别擀扁卷起如瑞士卷放入模内置边发酵1个小时。
3. 将（2）涂上（C）料的蛋液后撒上罂粟籽，放入已预热烘炉180℃烘1个小时即可。

Ingredient A:
300g high-protein flour
200g plain flour
2 tbsps milk powder
40g butter
2 tsps white sugar
2 tsps instant yeast
30g sunflower seeds
2 tsps cumin seeds

Ingredient B:
300ml blue flower juice extract cum water
(20g dried blue flower soaked in 300ml hot water, discard flowers before usage)
1 tsp sea salt

Ingredient C:
1 egg (beaten)
1 tbsp poppy seeds

Utensil needed:
1 loaf tin 9" X 4" X4"(greased)

Method:
1. Combine ingredient (A) in a mixer. Keep processing on low speed, add in salt of ingredient (B). Next, add in blue flower water in a slow stream. Now, turn to medium speed and process until dough becomes elastic to the touch and it can be stretched into a thin layer without tearing.
2. Clingfilm no. (1), proof for 30 minutes. Divide into three parts. Roll up each part like a Swiss roll. Place into mould, proof for one hour.
3. Glaze no. (2) with beaten egg and sprinkle poppy seeds on top. Bake in a preheated oven at 180 degrees Celsius for one hour.

Chilled Corn Kuih

2010-03-09T11:39:00.004+08:00

Ingredient A:
Liquid drained from canned corn, add in extra water to reach 400ml

Ingredient B: (mixed together)
30g wheat flour
150g rice flour
45g tapioca flour
150g white sugar
500ml concentrated coconut milk

Ingredient C:
150g corn kernels (canned)
6 red and green gla-ced cherries (diced)

Utensil needed: (greased)
Some cartoon figure moulds or general moulds

Method:
1. Bring ingredient (A) to a boil. Pour into ingredient (B), keep on stirring till well mixed over a low heat.
2. Add in ingredient (C), stir till mixture has a thick consistency. Pour into moulds, level well. Steam kuih over medium heat for 30 minutes or till cooked (steam 10 minutes for small moulds). Cool, keep chilled.

1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18

材料A：
粟米水（取自罐头粟米粒）+清水400毫升

材料B:(混合均匀）
澄面粉30克
粘米粉150克
木薯粉45克
白糖150克
浓椰浆500毫升

材料C：
罐头玉米粒150克
青、红樱桃6粒（切粒）

用具：
卡通模或其他模形（涂油）

做法：
1. 将（A）料煮滚后，倒入（B）料以小火不停地搅拌至滚。
2. 拌入（C）料搅至成糊状后，倒入模内涂平，以中火蒸30分钟或熟（小的模只需10分钟），冷藏后更好味。

1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18

Jelly Fish, Fruits and Vegetables Lou Sang Delight

2010-02-06T10:31:00.007+08:00

Happy Chinese New year!

2010 - Year of Tiger!

CNY greeting card.

Ang Pow packet.

Jelly Fish, Fruits and Vegetables Lou Sang Delight

Ingredients:
20g jelly fish (soaked, rinsed, shredded, scalded)
80g carrot (shredded, drained)
100g white radish (shredded, drained)
100g segments of small pomelo (use fruit sacs only)
50g purple-colour cabbage (shredded)
150g green papaya (shredded, drained)
20g snow fungus (scalded, shredded)
3 fresh red chillies (shredded)
50g preserved ginger (shredded)
4 pieces daun limau purut (shredded)
20g Chinese coriander leaves (chopped)
50g lettuce (shredded)
100g groundnuts (roasted, skinned, coarsely milled)
1/2 roll Chinese croisant (deep-fried milled)
50g toasted white sesame seeds

Seasoning:
1/2 tsp five-spice powder
12/ tsp pepper
1 lime (express juice)
2 tbsps spring onion oil (fry white parts of spring onion in oil, discard residue)

For sauce:
150g sour plum sauce
2 tbsps white sugar
4 tbsps water
1 tsp salt
2 tbsps apricot jam

Method:
1. Bring ingredients for sauce to a quick boil, cool.
2. Combine ingredients, seasoning into a big platter. Drench no.(1) over and toss well.

Recipe provided by Ben Wu, Seiketsu Enterprise Sdn. Bhd.
食谱由“雪洁厨神”胡文彬提供.

风生水起(海蛰蔬果捞生)
材料:
海蜇20克（浸软洗净，切丝烫熟）
红萝卜80克（切丝，沥干）
白萝卜100克（切丝，沥干）
葡萄柚100克（取肉）
紫包菜50克（切丝）
生木瓜150克（切丝，沥干）
白木耳20克（烫熟，切丝）
红辣椒3条（切丝）
酸甜姜片50克（切丝）
麻枫柑叶4片（切丝）
芫茜20克（切碎）
生菜50克（切丝）
花生100克（炒香，去衣打碎）
油条半条（炸香打碎）
炒香白芝麻50克

调味料：
五香粉半茶匙
胡椒粉半茶匙
酸柑1粒（取汁）
青葱油2汤匙（以葱白及油爆香）

酱料：
酸梅酱150克
白糖2汤匙
清水4汤匙
盐1茶匙
杏桃果酱2汤匙

做法:
1. 酱料煮滚后待凉。
2. 将所有的材料、调味料及（1）拌匀即可享用。

The ABC of Gout Attacks 尿酸与痛风

2010-01-05T18:34:00.008+08:00

The ABC of Gout Attacks
By Dr. Chong Fee Lan

Gout is caused by an abnormally high amount of uric acid. Gout patients have either too much uric acid formed or it is inadequately excreted. Normally, a person with raised level of uric acid may suffer from an acute attack of gout if the uric acid is deposited in the joints, skin or kidneys.

In chronic cases of gout, crystals of uric acid salts settle in joints and the cartilage of bone ends. But the other most common cause is the filtering process of the kidneys become rather inefficient at getting rid of the uric acid. This results in very painful inflammation of the big toe or joints. Certain foods rich in purines will produce uric acid (after digestion) like offals, red meat, lentils, beans, seafood produce and best avoided consuming them in large amounts. It is best to seek treatment quickly during an acute attack. Patients who suffer frequent gout attacks need long-term treatment.

Although soy beans may be high in purines but processed bean food like dried taukwa or soy bean milk can have reverse roles if taken in moderation. It may help the gut and kidneys to excrete excess uric acid so that the level in the body remains constant. But a food 'binge' on chicken drumsticks, chicken breasts and certain seafood can temporarily decrease the power of the kidneys to flush out the excess uric acid.

As gout is connected to food rich in purines (usual cases apart from congenital conditions) a healthy diet can play its part. It is also known to strengthen the rejuvenation system in order to reduce gout attacks.

Note: Gout sufferers should also stay away from mushrooms, ham choy, bamboo shoots, kang kong, ducks, crabs, big prawns, sotong.

Following is a feedback of a reader from Australia about GOUT:

From: Stevia Chai-Yuen Loh
To:
Date: Tue, 9 Feb 2010 14:50:07 +1100
Subject: Celery Keeps Gout at Bay

Hi Richard,
Thanks for the invitation for the face book. I don't have an account with face book, maybe later.
I went into your free recipes section and read the article about gout. A few years ago my husband had gout
and he claim that it's the most painful pain in the whole wide world (the world most low pain tolerance guy).
I understand it is painful, anyway that's him. I read a book written by a western herbalist, he also has the gout
problem and he try celery and celery seed tablet and found that he could eat and drink alcohol in moderation as
he likes. I bought a bottle of celery seed tablet from the supermarket and let my husband try it. To our surprise
his gout went away and didn't return, touch wood (a thing to say when you hope sickness or bad things don't return
in the western world because ancient time they thought God live inside the tree. So by saying this you touch God.)
Westerners are also very superstitious like we Asian too. If you eat just celery it has to be in huge quantity, so celery
seed tablets just take 3 a day when the pain is there. Then 2 or just 1 to keep it at bay, there no harm trying because
it is a natural product, not a chemical. I write this because I thought you might be interested.
Coming back to the recipe books I bought from you, those recipes I've tried are wonderful, especially the
new year cookies from Alan Ooi (I think that's his name). Just baked 2 batches of kuih bahulu and 2 batches of almond
cookies yesterday. Thanks, Got to go now.
Wishing you and your family "A healthy and Prosperous Chinese New Year" and also your publication
"The Very Best For All The Years To Come"

Regards
C Y Loh
Sydney
Down Under

Thanks Loh!!

尿酸与痛风
张慧兰医师(卫生部认同马来西亚中医师暨针灸联合总会注册中医师)

痛风是因体内尿酸生成过多或尿酸排泄受阻，导致过多的尿酸盐沈积在血液及关节处，引起关节肿痛。侵袭的部位以足部大脚趾关节最常见，其次是踝关节、足背、膝关节，甚至全身各处关节。罹患痛风的机率会随着血液中尿酸浓度的增加而上升。男性每100毫升血液中尿酸值7毫克以上，女性6毫克以上，便称为高尿酸血症。

尿酸盐沉积的原因一是尿酸产生过多，二是尿酸排泄减少。前者主要包括某些酶的缺乏，引起细胞中核酸大量分解的疾病，饮食中富含嘌呤的食物如内脏、瘦肉、豆类、海产品过多等，后者主要是一些肾脏疾病引起。痛风的治疗急性期要控制或终止急性发作；恢复期要通过抑制尿酸生成和促进尿酸排泄防止再发作，晚期要结合手术治疗，刮除痛风石，重建关节功能。

豆类一向是痛风患者的大忌，但现在医学界却认为除了黄豆、纳豆等含嘌呤较高的豆类不宜多吃外，像豆干、豆浆等豆类加工制品，只要适量，反而可以增加尿酸排泄，反而是鸡腿、鸡胸肉及某些海鲜，被列为高嘌呤食物，有痛风的人，最好不要多吃。

痛风病人饮食方面要避开高嘌呤食物，只食用低嘌呤食物。另一方面要加强新陈代谢的功能，使体内尿酸尽量排出体外。以下药膳可酌情选用。

注：痛风病患必须避免食用香菇、咸菜、竹笋、蓊菜、鸭肉、螃蟹及墨鱼等…。

Recipe:

Bai Jie Zi Lotus Seed Wai San Kuih

Ingredient A:
5g bai jie zi powder
100g lotus seeds powder
250g rice flour
100g plain flour
1500ml water

Ingredient B:
4 shallots (sliced)

Ingredient C:
200g fresh wai san (peeled, diced)
100g red dates (deseeded, diced)
5g dried tangerine peel (soaked, shredded)

Seasoning:
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp salt
1 1/2 tbsps sugar
1 tsp sesame oil
1 tsp pepper

Garnishing:
Some spring onions (diced)
Some red chillies (diced)

Method:
1. Combine ingredient (A). Stir till it is free of lumps.
2. Heat a wok with 4 spoons of oil. Saute ingredient (B), add in ingredient (C) and seasoning, fry well and pour in no. (1), cook till it reaches a thick consistency.
3. Pour no. (2) into a clingwrap lined 9" square tin, steam over medium heat for 50 minutes or till cooked through.
4. Cool no. (3) well, slice and garnish, serve 100g as breakfast daily.

Disclaimer: The treatment claims here are not meant as total prescription for any specific illness but offered for information only. Check with a doctor to see the underlying problem first.

Herbal Properties: Restores vitality, expels phelgm, relieves numbness, relieves gout pains.

白芥莲子山药糕

材料A：
白芥子粉5克
莲子粉100克
粘米粉250克
面粉100克
清水1500毫升

材料B：
小葱头4粒（切片）

材料C：
鲜山药200克（去皮，切丁）
去核红枣100克（切碎）
陈皮5克（浸软，切丝）

调味料：
蚝油1汤匙
生抽1汤匙
盐1汤匙
糖1汤匙半
麻油1茶匙
胡椒粉1茶匙

装饰：
青葱粒适量
红辣椒粒适量

做法：
1. 将（A）料拌匀至无颗粒，待用。
2. 镬里热4汤匙油爆香（B）料，加入（C）料及调味料炒匀，倒入(1)煮至浓稠。
3. 将（2）倒入铺了保鲜纸的9寸方模内，以中火蒸50分钟或熟。
4. 取出待凉后切块装饰享用，每次100克作早餐用。

忠告:以上药膳只供参考，健康出现问题请尽快咨询医生的意见。

第十一届国际中文书展11th WORLD BOOK FAIR

2009-11-17T13:31:00.012+08:00

24-11-2009下午3点半至五点在书香国际华文书展副舞台,由张慧兰医师与Y3K联合呈现义诊.
Free Medical consultation by Y3K and Dr. Chong Fee Lan at World Of Chinese Book Fair, MIECC (The Mines) today(24-11-2009), 3.30pm - 5.00 pm (Stage 2).

地点:马来西亚绿野国际会展中心(MIECC)
Location: MIECC, Mines Resort City Seri Kembangan, Selangor.

日期 Date: 20/11 ~ 29/11/2009
时间 Time: 10am-10pm daily

Meet "Y3K" at booth no. L22

Little Cookies Earn Big $ 做小饼赚大钱

2009-11-03T14:01:00.017+08:00

Little Cookies Earn Big $ (Available now!)

In a run-up to CNY, every family spring cleans the house. This is in line with the renewal process as it makes the world go round. Prayers often centre around blessings for a blissful marriage, elevated position in one's career, brilliant off springs with good study marks or another year of good health.

Traditional practices are still observed. The halls are decked with blooming plants, new clothes are sewn, festive dishes are planned or hampers sent to the elders. It may be a season of goodwill for the affluent but for a cash-strapped family, it can be a tight season as it coincides with a new semester as money is needed for school books, uniform, shoes and transport.

Wise housewives may resort to earning some festive money like baking cookies for sale. Perhaps, mini goals would be a good way to start. If opportunity does not present itself, she will create the opportunity. Readers can look up our other festive cookies books like "New Year Cookies" and "Cookies". With another new volume created by Coco, it may continue to impact the lives of many industrious people. baking cookies can be both sustainable and rewarding in a home business opportunity.

做小饼赚大钱(已经出版!)

华人新年的传统送旧迎新习俗，家家户户都会赶在新年前将家里弄得焕然一新，祈望来年不论是家庭、事业、学业、健康等都更胜往年。

新年需要添置家具、买新衣、准备丰盛大餐、送礼等，这些都需要一笔钱。加上新年往往碰上学校刚开学，孩子的校服、书本、交通费等开支接踵而来，往往让人喘不过气来，大喊钱不够用。

在钱不够用的压力之下，如何开源节流？一些脑筋灵活的家庭主妇逢年过节都会做些糕饼售卖以赚钱帮补开支；有些心灵手巧的主妇甚至在一个新年或节日售卖糕饼就赚得盆满钵满。

Y3K以往总是以读者的需要而策划食谱书，包括两本新年饼干食谱《过年饼》（2006年12月出版）及《又是过年饼》（2007年12月出版），目前这本《做小饼赚大钱》（2009年11月出版）也不例外。我们找到专业烘焙专家江丽凤老师将她多年心得公诸于众，让大家在这个新年来临之际，做饼干赚新年钱。

Mmm... Cartoon Ideas

(Makes 36 pieces, cost approx. cost RM4.00)

Ingredient
A: 180g butter
30g egg whites
80g icing sugar
B: 180g plain flour
80g rice flour
80g cornflour (butterly brand)
Utensil needed:
Some cartoon moulds

Method:
1. Preheat oven to 150 degrees Celsius.

2. Cream ingredient (A) till combined. Fold in ingredient (B). Use a rubber spatula to fold
ingredients into a soft dough. Keep in-between a plastic sheet, roll flat. Keep dough sheet in the refrigerator, chill dough till semi-hard.

3. Remove no.(2) from the refrigerator. Stamp out cookies using different cartoon moulds.
Arrange on lined baking trays. Bake in a preheated oven for 20 to 25 minutes. Cool well and store properly.

动物小饼

(可做 36块, 成本RM4.00)

材料
A：牛油180克
蛋白30克
糖粉80克
B：面粉180克
粘米粉80克
粟米粉80克（蝴蝶牌）
用具：
卡通模数个

做法：
1. 以150℃预热烘炉。

2. 将（A）料搅拌均匀，加入（B）料用刮刀拌成软团后，放在塑胶纸中间擀扁，放入冰箱冷藏至稍微硬。

3. 将（2）取出印出卡通形状，排在铺了纸的烘盘烘20至25分钟，取出待凉后，收在不透风罐子。

一套售价RM8 per set

RM8 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM13

RM8 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM18

+

RM20 (Little Cookies Earn Big $) + RM8 (One set of 6 animal moulds) = RM28(一套售价).

RM28 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM33

RM28 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM38

Enquiries: y3krecipes@gmail.com or call 03-89453000 Fax: 03-8945 0888

Available at most Baking ingredient shops.

Singapore: selling at CK Tang Basement 1 Electrical Department - Ponza (company selling water filter).

Assam Roast Pork Nyonya Cuisine

2009-10-29T09:52:00.000+08:00

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:

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.
Add in kai choy and cook. Add in seasoning, taste and adjust.

A Beautiful Bloom Of Cake

2009-10-22T11:19:00.001+08:00

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:

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.
Beat ingredient (A) in a mixer until it has reached a white and thick consistency.
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.
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.
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

2009-10-12T10:14:00.004+08:00

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!

2009-10-07T09:48:00.005+08:00

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

2009-10-02T14:16:00.005+08:00

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.

月饼秘诀 Evergreen Mooncake Recipes Tips

2009-09-26T10:56:00.006+08:00

永远不过时的Y3K月饼秘诀

虽然庆贺中秋节的气氛越来越淡，然而每年这个季节总是会买几盒月饼应节。女媳给岳母送礼、学生借助一盒月饼表达对老师的感恩……。市场上一早推出各类月饼，然而价格并不便宜，对于有时间自己动手做月饼的厨艺好手，中秋节除了能够让你大展身手之外，接些月饼订单还可以赚一笔佳节钱。虽然月饼的馅料花样多，然而万变不离其宗，离不开基本制做法。掌握月饼基本制做法等于掌握了赚钱的厨艺。

每年这个时候总有读者要求我们刊登一些月饼食谱，我们将曾经在《Y3K美厨食谱》第二期刊登过，最值得珍藏的传统月饼制做法重新刊登，这些食谱包括糖浆、饼皮、馅料及许多贴士。

糖浆(贴士)

☆ 制做糖浆时不可搅动，以免已经溶解的糖浆重新结晶。

★ 制做糖浆加入数片柠檬（连籽），可避免糖浆重新结晶。

☆ 糖浆可以提早一年制做，盖好存放在室温处，翌年才采用颜色会更加均匀。

炒馅料(贴士)

★ 自己炒莲蓉馅料最好选择湘莲，胶质较多，烘烤时不会膨胀而挤坏饼皮。

☆ 炒馅料时将油分数次加入，比较容易吸收。

★ 炒馅料最好采用好的不锈钢镬，热度较均匀。

☆ 将馅料炒至离镬及起泡，但注意不可让油溢出（万一出油的补救方法是加入少许水再炒）。

★现在流行低糖，将糖份减少会影响月饼的可口度及耐放度，可能会提早发霉，不可不注意。

制做月饼(贴士)

☆ 月饼皮的重量一般上介于40克左右，馅料百多克（视月饼模的大小而定）。

★ 如果放咸蛋黄，将馅料的重量减去蛋黄的重量。

☆ 将新买的木制月饼模浸在油内过夜，以防敲打时爆裂。

★ 在按入月饼之前，将月饼模撒上少许面粉，以免粘着月饼模。

☆ 由于月饼一年只做一次，每个模型的份量有所差异，记得将你的模型背后写上馅料及皮料的重量。

★ 刚烘好的月饼饼皮较脆及干，必需置最少24小时吸收馅料的油，饼皮才会变软。

☆ 多余的月饼皮可以做成猪仔饼，让小孩将来有个美好回忆。

炸潮州月饼(贴士)

★ 炸潮州月饼的油必须够滚，否则炸不脆及饼皮吸太多油，炸的时间一久馅料会膨胀。

☆ 炸潮州月饼每次只炸少量以免油温突然间降低。

Custom-Made For Success Evergreen Mooncake Recipes

The Mid Autumn Festival is no longer as exciting as it used to be, before men landed on the moon but somehow lanterns and mooncakes have survived to this day because of their historical
significance. Thus mooncakes retain an important place in the Chinese culture and most households prefer to buy them as gifts to relatives, to renew friendship or as a token of appreciation from students to teachers.

It is also that time of the year again, when restaurants, hotels and bakery shops advertise their goodies and the many varieties available. These Chinese delicacies do not come cheap anymore. In fact, mooncakes can be quite exorbitant in price, depending on what is used as a filling. Many homemakers bake their own mooncakes as in general, it is not too difficult to handle if you follow the recommended recipes as precisely as possible. The more adventurous can try and accept baking orders from home as mooncakes can be eaten for all seasons.

Every year around this time, we receive many requests for mooncake recipes. Though it sounds easy, making good mooncakes demand patience and a lot of time. Although it has been featured in Y3K Issue 2 before, we are reprinting it for the benefit of readers who do not possess the past issue. Please read through the following on syrup, pastry and filling before you get started as these are all golden rules of making mooncakes. Have a fun time trying the recipes.

Syrup: （Tips）

* Do not stir syrup to prevent the dissolved syrup from crystallization.

* Adding in a few slices of lemon (with seeds) will prevent syrup from forming crystals.

* Syrup can be made a year in advance. Cover it properly.

* Store at room temperature. This storage period will even out the colour nicely.

Frying filling: (Tips)

* Make your own lotus seed paste by using good quality lotus seeds (seong lin with skins). It has a better starch content and during the baking process, it would not burst open the mooncakes' skin.

* Do not add all the cooking oil in at once. Do it gradually in small amount. This is better for absorption.

* Use a stainless steel wok as temperature is even.

* Fry filling on low heat till it leaves the wok and has started to foam. Please note that oil should not seep out (if it does, the only remedy is to add a little water and stir-fry again)

* At present, it is a craze to use low sugar contents but this actually makes the mooncakes not so nice in texture and does not keep well. Check on mooncakes as it can turn mouldy rather quickly.

Making Of Mooncakes: (Tips)

* Divide skin dough into 40 grams and filling at a hundred plus grams (depending on the size of the mould).

* If using salted egg yolks in each filling, the weight of each yolk must be considered. Thus the filling's weight should be smaller as you minus the weight of yolk.

* New wooden mooncakes moulds must be soaked in oil overnight to prevent breakage as you knock the mould against the table to dislodge the mooncakes.

* Dust mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.

* As you normally make mooncakes once a year (for homemakers), it is wise to mark out the weight needed for skin dough and filling at the back of each different mould.

* Freshly baked mooncakes are dry as they need time to release the oil's content. Eat them 24 hours later for better flavour and texture.

* Excess skin dough can be used to churn out fanciful piggy biscuits and kids simply adore them,

To Deep-fry Teochew Mooncakes: (Tips)

* Oil must be at a rolling boil or else skin does not crisp and soaks in excess oil. Do not prolong frying time as filling can overflow.

* Do not fry too many pieces at the same time as oil's temperature can be lowered.

Banana Coffee Jelly Mooncakes 香蕉咖啡燕菜月饼

2009-09-24T12:50:00.004+08:00

Ingredient
A: To make mock egg yolk
170ml carrot juice
2g agar-agar powder
50g caster sugar
1/4 tsp salt

Utensil needed:
1 round ice-cube tray mould

B: For filling
90g ripen bananas (mashed)
2g agar-agar powder
200ml water
40g caster sugar
3g jelly powder (instant)
1/4 tsp salt
50g fresh milk

Utensil needed:
Few tart moulds

C: Coffee crystal jelly skin
450ml water
80g rock sugar
5g agar-agar powder
5g jelly powder (instant)
2g coffee granules (instant)
Few drops of coffee essence

Utensil needed:
Few jelly moulds

Method:
1. Cook ingredient (A) in a pot over low heat till well-dissolved. Once it has reached a boiling point, turn off heat. Pour into mould, cool and keep chilled till well-set. Unmould for usage.
2. Bring ingredient (B) to a boil over low heat. Once it has reached a boiling point, turn off heat. Pour into tart moulds. Place a piece of no.(1) mock egg yolk into the centre. Cool, keep chilled till well-set. Remove for usage.
3. Place ingredient (C) into a pot. Use low heat to cook. Bring it to a boil, pour a little into moulds. Place in one piece of no.(2). Fill up with boiled ingredient (C). Cool, keep chilled.

材料

A：素蛋黄燕菜
红罗卜汁170毫升
燕菜粉2克
幼糖50克
盐1/4茶匙

用具：
圆形冰块模1个

B：燕菜内馅
熟香蕉90克（压烂）
燕菜粉2克
清水200毫升
幼糖40克
即溶遮里粉3克
盐1/4茶匙
鲜奶50克

用具：
塔模数个

C：咖啡水晶皮
清水450毫升
冰糖80克
燕菜粉5克
即溶遮里粉5克
即溶咖啡2克
咖啡香精数滴

用具：
燕菜模型数个

做法：
1. 将材料（A）放入锅里以小火煮至溶解及滚，熄火倒入模里待凉，冷藏至凝固后取出，待用。
2. 将（B）料放入锅里以小火煮至滚，熄火倒入塔模里，中间放入1粒（1），待凉，冷藏至凝固，取出待用。
3. 将材料（C）放入锅里，以小火煮至滚后倒少许在模里，放入（2）再淋满（C）料，待凉冷藏至凝固，即可享用。

Fookchow Kong Paeng 福州光饼

2009-09-14T10:06:00.004+08:00

福州光饼

光饼是福州传统食品之一，另一个名称是征东饼，材料简单，只需面粉、水及面种，再加盐或加糖。

咸光饼皮脆而结实、甜光饼较松软，却比法国面包还硬。

根据战国时代史料记载，戚继光将军由俘虏袋里搜出藏着竹叶包裹的饭团干粮而获得灵感，改以面团制成饼，在饼的中间开个小孔，再以绳子将干粮串成一串让军队带着打仗，解决了行军的伙食问题。为了纪念这位将军，以戚继光的名字将这种干粮称为‘光’饼，成为福州人钟爱的一种传统面饼。

住在双溪比力的汤祥和向叔叔拜师学了这门传统手艺，在福州人居多的家乡打出名堂。他说：“制作光饼最重要是炉。”

从外形看，烘烤福州光饼的烤炉有点像北印度人烤丹奴里烤鸡及naan的烤炉，不同的是它内部以一个高约两尺、瓮口直径约十寸耐高温的陶瓮裹上一层厚厚的水泥，再以生铁围在外层制成。

祥和将点燃的火炭放入烤炉内，再以风扇隔着一块木板将风力导入炉内吹。大约四十分钟后，整个炉被烤得热烘烘，他将一块以盐水浸湿的布在炉内周围抹一遍，只见大量蒸汽随着‘吱吱’声由炉口冒出，其热度可想而知。

祥和告诉我们：“烘之前以盐水抹一遍，光饼不会黏到之前烘时留下的饼碎。陶瓮的热度够，光饼才能够粘贴在瓮壁。”

只见他将炉内贴满光饼之后，再用毛刷沾盐水轻轻在饼上扫一次，然后即刻用一块湿布封着炉口，使炉内温度提高却保持潮湿，作用是让光饼表层快速膨胀。待光饼烧至金黄，祥和左手拿筛右手拿勾，将烘好的光饼一一取出置于盘内，读小学的长子马上在饼皮上喷水以让热度稳定，避免烘烤过度变焦，饼皮也因此香脆但不会太干。

忠于传统的全手工制福州光饼，有流传下去的价值。

Fookchow Kong Paeng

This is another famous biscuit of the Fookchows - the Kong Paeng. Another name for it is 'Ching Tung Biscuit' derived from the translation of 'Overpowering The Japanese'. It is in reference to the war won over a Japanese invasion during the Ming dynasty.

Ingredients used are simply flour, water and yeast before the addition of salt and sugar. Savoury Kong Paeng has a crispy exterior but it is firm, not flaky textured. The sweet Kong Paeng has a softer finishing quite in resemblance to the French loaf's texture.

How did the biscuit become synonymous with a Chinese general's name of Kong?

According to a tale related, this general was asked to lead his solders in a battle against foreign forces. For food rations, he was smart to have come up with the idea of churning out biscuits from the rice encased in bamboo leaves. In the centre of the baked biscuit, is a hole, in order for the biscuits to be strung together and worn around the neck. It was simply a good idea and when the battle was won, the biscuits acquired his name 'Kong' as an honour to him.

Mr. Teng Song Ho runs a famous bakery in the Sungai Pelek area. He learnt the art from his paternal uncle and believes the clay oven plays a very important role in the making of such biscuits. It bears a strong similarity to the tandoor oven used to bake the North Indian leavened bread - naan. The main difference lies in the interior of the oven which is fashioned slightly different from the tandoor.

Mr. Teng heated up some coals before placing into the oven's pit. An electric fan was switched on to help blow some air in, to fan up a better flame from afar, screened by a piece of thin plank. It takes 40 minutes for the heat to warm up the clay oven. Next, he wipes the interior of the oven's wall with a piece of cloth previously soaked in salt solution. A hissing sound jets out from the furnace and hisses its way up the oven's chimney. This step is necessary to prevent the next fresh batch of biscuits from picking up remnants of the last batch baked.

With a correct temperature, the biscuits will adhere itself to the oven's wall. He gives them the finishing touch by glazing them with brine using a pastry brush. A piece of wet cloth is stuffed into the oven to seal the opening. It keeps moisture in and biscuits baked tend to have a nice golden hue.

Finally, the cloth is removed and biscuits are arranged on a tray. His son, a young lad sprays water on the biscuits' surfaces to stop the heat and moisten it as well.

More efforts should be done to promote traditional specialties as lip-smacking good lineage of a certain heritage should not be forgotten and left in the lurch.

健康吗??健康！

2009-09-11T17:00:00.012+08:00

早上八点半在厨房为爱犬准备晚餐（因为傍晚回到家太迟，来不及准备），突然胸口一阵小痛，一阵麻痹，直透背部大约占据一方尺范围，左手无力。脑海闪过年头斜对面家的中年汉子晚上在冲凉房突然暴毙的画面，心想：不妙！不会发生在我身上吧？！

告诉太太与孩子，他们一脸担忧，我的心情更加沉重。心想：责任重大，不能出事！

冲凉、吃早餐、驾车上班、上下梯级。。。一切动作尽量放慢。两个小时后疼痛消失，胸口还有少许不舒服。

事隔三个小时，被太太逼着到国家心脏中心（Institut Jantung Negara Sdn Bhd
Address: No. 145, B, Jln Tun Razak, 50400, Wilayah Persekutuan Phone: 03-26178200 Fax: 03-26941384）做检查。

今天是星期五，回教徒祈祷日，中午到达门诊部接近休息时间，向询问处道明情况，被指示直接到紧急部检验。

填个人资料表格时，柜台接待员客气地声明：这里不是政府医院，需要付费的哦！可能国家心脏中心与政府医院为邻，引起许多误会，很多病人欠的医药费追不回吧？

一个嘛嘛（印度回教徒）医生拿了个人资料（不用等，真好！）问了几个问题后（其中一个他很想知道的问题是当时我在做什么？听到的结果他脸上有少许失望，他到底在想什么！！），让我随着他到病床上躺着，以超音波扫描，再抽血检验，再问一些病历问题。这里虽然是紧急部，却没有一丝一毫紧张气氛。

医药报告出炉了，换另外一个华人医生WEE接待。询问、记录、建议三步曲，一切都不紧张。

几岁?

50+

家人有高风险病历吗？
有！母亲(今年四月往生)、大姐及二妹有糖尿病。父亲五十年前当时三十多岁患上心脏病,我的小弟刚出世不久(修正;是三妹剛學走路,四妹及小弟還沒出世)，在中央医院躺了两个月，在家休息三个月，后来靠中药医治，以忌口（清淡饮食）保健，至今八十多岁，健康良好，唯有高血压。

昨天有做过激烈运动吗？搬运重物？
没有。

有冒冷汗吗：
没有。

有晕眩吗？
没有。

手有麻痹吗？
没有，只有胸部及背部。

如果以一至十为疼痛指数，你的指数是多少？
嗯。。。大约是三至四。

OK。基本上你的症状60%不是由心脏问题所引起。不过还有40%的可能性，今天不需要住院。需要再次作更加深入的全身血液检查(29/9/09)，到时候需要事先节食后抽血。

暂时放下心头大石。

医生建议要注意健康生活习惯如：
健康饮食；
一周至少运动两三次，每次半小时；
良好的睡眠。

开出的药物：
ASPIRIN让血液稀释，一天三次（饭后）每次半粒，服用后注意有无敏感等副作用，如有必须马上停止服用，情况严重即刻到最靠近的医院洗胃，换药。（听来好象很严重）

另一种药（EVILINE FORTE – MAGNESIUM TRISILICATE MIXT）与ASPIRIN同服，每次5毫升，可避免因服食ASPIRIN而搅肚。

这么好的医疗设备及服务，医药费多少：RM123.20很合理吧！住在吉隆坡真好！

人健康真好!!

能夠與家人一起用餐真的真的非常好!!

28/9/2009：晚上七点用过晚餐后吃医生配给的最后半粒ASPIRIN，在将胶袋丢进垃圾桶之前顺便阅读包装上的说明：服用前以一杯水溶解！我都是直接将药丸直接放入口中让它在口中溶解！

29/9/2009：按照约定时间9.50AM准时抵达国家心脏中心，登记后拿了1168号，医生房号115。看看只差三个号码就轮到我，每个病人进入病房约20分钟才出来，结果等了接近两个小时，显示的号码是1169，竟然跳过1168。敲门进入医生房向服士询问，并告诉她我从昨晚七点晚餐后就滴水不沾，已经十七个小时，等着验血，她说下一个就轮到我。晕！！

抽血后到食堂吃一个面包及喝一杯咖啡，免得等会压力测试晕倒。

压力测试：分五个阶段进行。

脱了上衣，好像电影中常见画面，身上贴了整十个磁贴（？），再以电线连接到心跳机（？）。站在跑步机上。

第一个阶段如在平地步行五分钟，间中测量心跳及血压。

第二阶段步行机倾斜向上，模拟步行上斜坡，同样五分钟，间中测量心跳及血压。脚开始有点感觉。

第三阶段步行机倾斜向上，速度加快，模拟快步上斜坡，同样五分钟，间中测量心跳及血压。脚开始有点酸，有点气喘。

第四阶段步行机倾斜向上，速度再加快，模拟跑步上斜坡，同样五分钟，间中测量心跳及血压。两分钟后脚很酸，气很喘，坚持到结束。

第五阶段没进行。

结束前回到第一个阶段如在平地步行一分钟，间中测量心跳及血压。流了一身汗。

再回到见医生报告测试结果：

心脏没阻塞，没心脏病！！！只是血压稍稍高（饮食要低盐、低油、少炸，多运动）。开心！放下心头大石！

血液测试显示：肝脏正常！肾脏正常！胆固醇稍高（饮食要少海鲜、高胆固醇食物），唯好的胆固醇也高，基本上还好。其他都在健康范围内。开心！

到柜台还钱，总共RM400。

脚步轻松踏出医院，阳光明媚，今天是好天气！

Serikaya Cake咖椰蛋糕

2009-09-08T11:31:00.003+08:00

Ingredients:
A: 230g butter
½ tsp vanilla essence
5 eggs
B: (sieved together)
175g plain flour
1½ tsps double-action baking powder
C: 100g condensed milk
150g kaya
125g Horlicks
100g black treacle
200ml evaporated milk
Some macadamia nuts (chopped)
Utensil needed
9” round cake tin
材料:
A：牛油230克
瓦尼拉香精半茶匙
鸡蛋5粒
B：（一起筛过）
普通面粉175克
双倍发粉1茶匙半
C：炼乳100克
咖椰150克
好立克125克
黑糖酱100克
淡奶200毫升
夏果一些（切碎）
用具
9寸圆模
做法Method:
1. 铺张蛋糕纸及搽油在9寸圆模里，以180℃预热烘炉。
Line and grease a 9 inches round cake tin. Preheat oven at 180℃.
2. 材料（A）的牛油及瓦尼拉放入搅拌器搅打至浓，加入鸡蛋拌匀，一次放一粒，逐渐交替加入材料（B）及材料（C）至拌匀，倒入模里，撒入夏果碎。
Beat butter and vanilla of ingredient (A) in a mixing bowl until creamy. Add in eggs one at a time. Gradually add in ingredient (B) and ingredient (C) alternately until well-combined. Pour into prepared tin and sprinkle with nuts.
3. 将（2）蒸烘45-50分钟或用竹签插入蛋糕取出不粘面糊即熟。
Steam bake no.(2) for 45-50 minutes or until skewer comes out clean when inserted into cake’s centre.

Baking ingredients & kitchen equipment shops 糕点及烘焙用品材料店 (Updated 11/11/2011)

2009-09-03T16:07:00.006+08:00

糕点及烘焙用品材料店
Baking ingredients & kitchen equipment shops

Kuala Lumpur & Selangor

8P Concept Sdn Bhd
57, Medan Midah, Taman Midah, 56000 KL. Tel: 03-9132 9008

Alice Bakery Ingredients Shop
26 Lorong Laksamana 20 Taman Sentosa Perdana 41200 Klang Tel: 016-404 3322

Bagus Marketing Sdn Bhd
56-58, Jalan Rugbi 13/30, Seksyen 13, 40100 Shah Alam. Tel: 03-5511 0688

Bake Ideas
4, Jalan Damai Perdana 1/8A, Bandar Damai Perdana, 56000 K.L. Tel: 016-3816368

Bake Well Supplies
47, Jalan SG 1/9, Taman Sri Gombak, 68100 Batu Caves, Selangor. Tel: 03-6189 7896

Bake With Yen
33, Lorong Haji Taib Satu, 50350 KL. Tel: 03-2692 7623
6, Jalan SS24/13, Taman Megah, 47301 P.J. Tel: 03-7804 9361

Bake Oven Bakery Supplie
17, Jalan SG 3/8, Taman Sri Gombak, 68100 Batu Caves, Selangor. Tel: 03-6185 8601

Baker Station
388, Jalan 5/59, Petaling Garden, 46000 PJ. Tel: 03-7783 4122

Baker’s Mall Sdn. Bhd.
113, Jalan Kenari 23, Bandar Puchong Jaya. Tel: 03-8075 6675

Baker’s Mall
165, Jalan Cheras, Batu 9, 43200 Cheras. Tel: 03-90766409

Best Baking Solutions
57, Jalan USJ 8/2B, 47610 Subang Jaya, Selangor. Tel: 03-5637 6637

Best Mark Trading
C-8-GA, Jalan Prima Saujana 2/C, Taman Prima Saujana, 43300 Kajang, Selangor. Tel: 012-611 1030

BFEE Bakery Ingredients Sdn. Bhd.
Unit 313G, Kompleks Diamond Bangi Business Park, Jalan Medan Bangi, 43650 B.B. Bangi Tel: 03-8210 1588

Bibun Food Sdn. Bhd.
12, Jln Bidara 2/4, Tmn Bidara Light Ind Area, 68100 Batu Caves. Tel: 03-6138 9288

BS Bakery Shop
209, Batu 1 1/2 , Jalan Meru, 41050 Klang. Tel: 03-3341 1513
41, Persiaran Pengaga, Taman Bayu Perdana, 41200 Klang. Tel: 03-3324 6898

Chang Thung Sdn. Bhd.
26, Jalan SS24/13, Taman Megah, 47301 P.J Tel: 03-7804 6866

City Bakers
20, Jln PJU 5/15, Dataran Sunway, Kota Damansara, 47810 PJ. Tel: 03-6157 9378

Cook & Bake
35G, Jalan USJ 1/1, Regalia Business Centre,USJ 1, 47600 Subang Jaya. Tel: 03-80232553

Easy Make Bakery Ingredients
48, Jalan Serkut, Taman Pertama, Batu 4, Cheras, 56100 KL. Tel: 03-9200 8278

Easy One Stop Bakery Ingredient Supplies
12 Jalan KP 1/1 Kajang Prima 43000 Kajang Tel: 03-8737 8220

Eleven F & B Ingredients
29 Jalan Kemuning Prima A33/A Kemuning Utama Seksyen 33 40400 Shah Alam Tel: 012-388 6448

Fullton Mixwell Trading
3, Jalan 3/62A, Bandar Manjalara, Kepong, 52200 Kuala Lumpur Tel: 03-6280 3040

Hearty Ingredient Supply Sdn Bhd
3-1 (1st Floor) Jalan Permaisuri 9 Bandar Sri Permaisuri 56000 Kuala Lumpur

Hot Oven Bakery Supplies
133 Jalan PUJ 3/3 Taman Puncak Jalil 43300 Seri Kembangan Tel: 03-8944 9513

House Of Ingredients
19, Jalan Gangsa SD 5/3F, Sri Damansara, 52200 KL. Tel: 03-6274 2262
B-9, Jalan Besar, Selayang Baru, 68100 Batu Caves, Selangor. Tel: 03-6131 1216

Jiayi Bakery
40 Jalan Sentosa 5 Taman Bayu Tinggi 41200 Klang Tel: 03-3325 7419

KJ Baking Supplies
J-16-1, Jalan SS6/16, Glomas Square, Kelana Jaya, 47301 P.J. Tel/ Fax: 03-7805 7131

LMC Bakery World
1, Jalan BRP 1/3, Bukit Rahman Putra, 47000 Sg Buloh. Tel: 03-6140 3823

LS Bakery Shop
56, J. Bunga Tanjung 8, Tmn Muda, 56100 KL Tel: 03-4296 7399

Manis Bakery Ingredients Shop
27, Jalan Manis 7, Taman Segar, Cheras, 56100 K.L. Tel: 03-9130 8828

Milita Bakery Supply
355, Jalan Selesa, Happy Garden, Off Kuchai Lama, 58200 K.L. Tel: 03-7987 2993

My Bakery Ingredients Sdn. Bhd.
39, Jln Metro Perdana Timur 2, Tmn Usahawan Kepong, Kepong Utara, 52100 K.L. Tel: 03-6250 9502

Perfect Formula Ingredients Sdn. Bhd.
6, Jalan 6/38D, Taman Sri Sinar, Segambut, 51200 KL. Tel: 03-6273 2208
56-G, Jalan Wawasan 2/3, Bandar Baru Ampang, 68000 Ampang. Tel: 016-291 3777

Polymart Plastic Packaging
45 Jalan PDR 5 Pusat Dagangan Desaria 2 Balakong 43300 Selangor Tel: 03-89623313

Speed Bake Baking Solution
62A, Jalan Temenggung 17/9, Seksyen 9,Bandar Mahkota Cheras, Cheras. Tel: 016-2539815

Wilton Enterprise Sdn Bhd
4 & 6 Jalan Indah 23 Taman Cheras Indah 56100 Kuala Lumpur Tel: 03-9284 8168

Young Young Enterprise
135A, Batu 3½, Jalan Klang Lama, 58000 Kuala Lumpur. Tel: 03-7984 0200

Yumi Bakery Supplies
10 Jalan 1A/6 Taman Setapak Indah 53100 Kuala Lumpur Tel: 03-4023 6666

Kedah/ Perlis

Apple One Stop Enterprise
28, Lrg Semarak 2, Taman Semarak, 09000 Kulim. Tel: 04-4909710

Butter Sweet Ingredient Shop
17, Lorong Meranti Paya, Taman Bandar Jaya, 01000 Kangar, Perlis Tel: 012-412 1638

CSB Food Trading
92, Susuran Tandop, Kaw Perusahaan Tandop, 05050 Alor Setar. Tel: 012-471 7219

Golden Sunfresh Enterprise
168, Jalan PSK Utama, Pekan Simpang Kuala, 05400 Alor Setar. Tel: 04-772 0098

Honey Food Industries (Kedah) S. B.
168, Jalan PSK Utama, Pekan Simpang Kuala, 05400 Alar Setar Tel: 04-772 0098

May Bakery Ingredients Supplies
279, Lrg Keranji, Tmn Keranji 2, 09000 Kulim Tel: 04-490 3101

Sayang Cake Ingredients Mart
1903, Jalan Stadium, 05100 Alor Setar. Tel: 04-730 0225

SP Aroma Bakery Mart
173, Ground Floor, Jalan Lagenda Height 1, 08000 Sungai Petani. Tel: 04-425 2289

Sunshine Bakery & Ingredients Supply
94, Ind Ringan, Lorong Semarak 2, Taman Semarak, 09000 Kulim. Tel: 04-4955 439

Sweet Berry Enterprise
287-B2, Jln Tunku Ibrahim, 09000 Kulim. Tel: 04-495 7837

Yumi Food Ingredients Mart
89, Seberang Jalan Putra, 05150 Alor Setar Tel: 04-733 8954

Malacca/ N. Sembilan

Amore e-Bake
282-G Jalan Haruan 5/7 Pusat Kemersial Oakland 70300 Seremban Tel: 06-6336 7799

Baker’s Mall (Great View Enterprise)
16 Jln Masjid, Pusat Perdagangan Bahau, 72100 Bahau. Tel: 012-3221090

Fun Bake Enterprise
11, Jalan IKS-M1, Taman IKS Melaka, Batu Berendam,75350 Melaka. Tel: 06-317 5889

I Love 2 Bake
3988 Jalan SJ 8/5 Taman Seremban Jaya 70450 Senawang Tel: 06-677 4716

KingHin Sdn Bhd
89, 91 & 93, Jalan Temenggong, 75200 Melaka. Tel: 06-292 6981
38, Jalan BPM 2, Taman Bukit Piatu, 75150 Melaka.Tel: 06-281 8196

Tampin Mini Market
10, Jalan Besar, 73000 Tampin. Tel: 06-441 2589

Perak

Dmaster Recipe
186 Jalan Pasar 34000 Taiping Tel: 05- 8071542

Merit Trading Co
5, Jalan Hosley, 30300 Ipoh. Tel: 05-243 9823

The Yummy Kitchen Bake & Dine
21, Lorong Taman Ipoh Satu, Taman Ipoh Selatan, 31400 Ipoh. Tel: 05-5499677

Te Jia Enterprise
50,Jalan Taming Sari, 34000 Taiping. Tel: 05-808 2368

Wah Seng Food Supplies
74, Lrg 2, Tmn Sitiawan Maju, 32000 Sitiawan. Tel: 05-691 9308

Wah Seng Sdn. Bhd.
131-133, Jalan Dato Onn Jaafar, 30300 Ipoh. Tel: 05-254 0267
8, Tingkat Pasar, 30300 Ipoh, Perak. Tel: 05-254 3055

Penang

Bake With Sunshine Trading
63, Siam Road, 10400 Penang. Tel: 04-229 8701

Bonjour Trading
6, Lintang Burma, Pulau Tikus, 10250 PenangTel: 04-226 3285

Carson Bakery & Confectionery
192 Tingakt Bawah Jalan Tembikai Taman Padang Lallang 14000 Bukit Mertajam Tel: 04-5399599

Demeters Choice Trading
598-H, Jelutong Road, 11600, Penang. Tel: 04-657 6288

Eazy Bake Baking Supplies
118, Jln Kota Permai, Tmn Kota Permai, 14000 Bkt Mertajam. Tel: 04-508 6628

GA Baker Paradise
26, Jalan Penaga (Jelutong Market), 11600 Jelutong, Penang. Tel: 04-659 0477
Store 1B, Batu Lanchang Market, 11600 Penang Tel: 012-431 0049

Hong Aun Kimia Sdn Bhd
1019, Jalan Baru, Taman Bunga Raya, 14000 Bukit Mertajam. Tel: 04-390 1031

Hong Yap Trading Company
56-B, Siam Road, 10400 Penang Tel: 04-229 3579

New U-Nited Chemical Sdn. Bhd.
6789, Jalan Raja Uda, 12300 Butterworth. Tel: 04-332 3677

Pure Bakery & Confectionary Supply
3001, Jalan Berjaya, Taman Sri Maju. Tel: 04-538 9373

Sim Company Sdn Bhd
193 & 195, Lebuh Carnarvon, 10100 Penang. Tel: 04-261 0522

Sweet World Enterprise
9372, Jalan Datuk Haji Ahmad Badawi, 13200 Kepala Batas, S.P.U. Tel: 012-401 6138

Johor
Bake Well Enterprise
55, Jalan Tengku Ahmad, 85000 Segamat. Tel: 07-9322 605

Bake Well Ingredient Centre
67, Jalan Susur, Larkin Perdana 1, Larkin Perdana, 80350 J.B. Tel: 07-234 3633

Caldo World Sdn. Bhd.
148, Jalan Dedap 13, Taman Johor Jaya, 81100 Johor Bahru. Tel: 07-358 1128
42, Jalan Nakhoda 2, Tmn Ungku Tun Aminah, 81300 Johor Bahru. Tel: 07-558 5128

Chan Guan Trading
671, Jalan Taib, 82000 Pontian. Tel: 07-687 2816

Chop Tiong Nam
54, Jalan Genuang, Kg. Abdullah, Segamat. Tel: 07-931 3141

Fu Le Kitchen Ware Enterprise
66, Jalan NB 2¼, Taman Nusa Bestari 2, 81300 Johor Bahru. Tel: 07-512 4014

Jessery Trading
92-93, Taman Orkid, 84000 Muar. Tel: 06-951 0225

Kim Wah Trading
27-29, Jln Batu Pahat, 86000 Kluang. Tel: 07-774 3828

Merry Kitchen Wares Supplies
27, Jalan Nakhoda 1, Taman Ungku Tun Aminah, 81300 Skudai. Tel: 07-558 8498

Natural Bake Ingredient House
14 Jalan Tropika 1 Taman Tropika 81000 Kulai Jaya Tel: 07-6633806

Ng Ming Huat Sdn. Bhd.
116, Jalan Harimau Tarum, Century Garden, 80250 JB. Tel: 07-334 9999

Nihsin Bakery Mart
57, Jln Berlian Satu, T. Berlian, 86000 Kluang Tel: 07-771 0067

OTN Trading
84, Jalan Pee Kang Hai, Kg Abdullah, 85000 Segamat. Tel: 07-932 4935

Perling Indah Enterprise
11, Jalan Persisiran Perling, Tmn Perling, JB. Tel: 07-236 9763

Sabah

Annie’s Cooking Studio
Gr. Floor, Shoplot No.3, Tmn. Tshun Nyen, P.O. Box 1120, Sandakan. Tel: 089-223 566

Pelangi Bakery Shop
Gr. Floor, Shop No.5, Tmn. Pelangi, Lrg. Angsa 6, Luyang, K.K. Tel: 088-225 857

Pahang/ Kelantan

Bakewell Trading
74/1, Jalan Teluk Sisek, 25000 Kuantan. Tel: 09-555 1618

Citarasa Trading
Lot 1129, Jln Sultanah Zainab, 15050 Kota Bharu. Tel: 09-745 3318

Easy Bake Station
35 Jalan Bungor Taman Rimba 28400 Mentakab Tel: 09-2777129

Happy Sun Trading
62, Jalan Tan Sri Yahya, 28000 Temerloh. Tel: 09-296 7081

Kim Frozen & Confectionary
82, Taman Ketari, 28700 Bentong. Tel: 09-222 3450

Put Fatt Trading
74, Jalan Tun Razak, 27600 Raub, Pahang. Tel: 09-355 0939

Sunflower Bakery Trading
S143, Taman Intan, 27000 Jerantut. Tel: 09-260 1631

Sweet Berry Trading
4662-C, Sultan Yahya Petra, 15200 Kota Bahru, Kelantan. Tel: 09-747 3682

Sarawak

Anna's Bakery Ingredient Sdn Bhd
Lot 330 Ground Floor Tabuan Laru Commercial Centre 93350 Kuching Tel: 082-369387

DIY Bakery Ingredients Sdn. Bhd.
4 (Grd Flr.), Lot 2946 Hock Kui Commercial Centre, Jalan Tun Ahmad Zaidi Adruce, 93350 Kuching Tel: 082-238 510

Emiwon Enterprise
60, GF, Parkcity Commerce Square, Jln Tun Ahmad Zaidi, 97000 Bintulu. Tel: 086-319 989

Fortune Contracts Sdn. Bhd.
14, Lorong 4, Jln Keranji, 96000 Sibu. Tel: 084-339 811

Hibicus Ingredients Shop
G/F No.202 Lot 2028 Blk 71 Lorong 10 Kota Padawan Jalan Penrrisen 93250 Kuching Tel: 012-8822140

Home Bake Bakery Ingredients Shop
85, Jalan Keppel, 97000 Bintulu. (Back portion) Tel: 086-314 737

Hua Huat Company
No.20, Brooke Drive, Lane 1, 96000 Sibu. Tel: 084-320839

Khin Kueh Khiong Sdn Bhd
48G, Jalan India, 93000 Kuching. Tel: 082-252 739

Khin Seng Trading
Lot 1485, Lorong 10B, Krokop, Miri. Tel: 085-429 331

K.T. Bakery Ingredients Supply
68 (Grd Flr), Block A, Queen’s Court, Jalan Wan Alwi, 93350 Kuching Tel: 082-456 768

ST Trading
14, Ground Floor, Lrg. Kg. Datu 3A, Jalan Kg. Datu, 96000 Sibu. Tel: 084-318011

Wee Hock Pastry Ingredients Supply
557G, Jalan Datuk Wee Kheng Chiang, 93000 Kuching. Tel: 082-425 045

Singapore

Anna’s Culinary Centre
No.1, Sims Lane #01-11, Singapore 387355. Tel: 02-6747 0069

Baker’s Desire
30 Woodlands Ave 1 #01-02, The Woodgrove, Singapore 739 065 Tel: 02-6367 2393

Chef’s Warehouse
Blk 148, #01-927, Toa Payoh Lorong 1, Singapore 310 148. Tel: 02-6252 2216

Clementi Lian Huat Trading & Supplier
Block 448, #01-54 & 01-49, Clementi Town Centre Ave 3, Singapore 120 448. Tel: 02-6778 6091

Gim Hin Lee Pte Ltd
Blk 10 Haig Road #01-363/365, Singapore. Tel: 02-6742 8388

Brunei

Le Apple Bakery Mart
26, Bgn Hj Abdullah, Menglait, Jalan Gadang. Tel: 673-2-423 789

烘焙材料店主：请将你们的最新资料传真至03-8945 0888，以便下次免费刊登。
Bakery shop owners, please fax your updated information to us at 03- 8945 0888 for free advertisement.

Y3K Recipes

BookFest@Malaysia2009 (22/8/2009 - 31/8/2009) 10am-10pm

2009-08-24T10:34:00.017+08:00

马来西亚唯一大型中文音乐剧创作公司"自在音乐舞台工作室"曾经在1999年演出《释迦牟尼佛传》、2004年演出《天心月圆》、2008年演出《雪域上的光芒：文成公主》。走过十年出版一本《自在十年》，每个参与者道出他们的心声。

这次书展最感人的节目是8月30日5PM-7PM的《自在十年》。"自在音乐舞台工作室"部分台前幕后工作人员呈现一段音乐剧，主角杨伟汉，制作人、编剧兼导演何灵慧及音乐总监黄慧音与读者分享创作这些音乐剧不为人知辛酸的背面。

"自在音乐舞台工作室"是大马人的骄傲，他们所呈现的节目扣人心弦，负责音乐的是IMEE OOI黄慧音（坐着签名者），听她的歌是一种心灵层次的感应，令人感动得想流泪。

You-Tube的Prajna-paramita Hrdaya Sutram (The Heart Sutra-Sanskrit Version) 般若波罗蜜多心経(梵音普及版)出自她的创作及演唱。

制作人、编剧兼导演何灵慧（左）、音乐总监黄慧音（右）与Y3K执行编辑谢宋美（中）。
想了解更多有关资料，请键入以下网址：

www.musicalonstage.com

Meet Y3K at Hall 2, Booth no.2A01.

Open ceremony by Dato' Sri Ong Tee Keat (President of MCA, Minister of Transport Malaysia).

A view of opening ceremony on 22 August 2009.

One of the events held at the stage in Hall 2.

Y3K's booth is next to the EXIT at Hall 2, right in front of the stage.

From 10am to 10pm daily (22-8-2009 till 31-8-2009).

马来西亚佛光山总住持觉诚法师推荐星云大师的《人间万事》,一套12册特价RM199.

名嘴988电台DJ迦玛新书签名会引起一阵热潮.

本地知名《平旦漫画》作者王德志粉丝不少.

哥妹俩是小学生的偶像.

流感肆虐,进场前先检验体温. Body temperature scanning before entering the exhibition hall.

English & Bahasa Malaysia sector at Hall 4 & 5.

Children's corner at Hall 5.

Not only books are being sold in the BookFest@Malaysia 2009, there are Musical products, Multimedia products, Stationery, Toys ... at Hall 4.

And ... BATA!!

Even MUNCHY'S ...!

Children's Event at Hall 2 (25/8/2009) - Have a shot with Mascot of Kung Fu Panda movie.

(25/8/2009)台湾艺人陆小曼有关发型设计的讲座,人气不错.

爱嗅头皮的陆小曼走到观众席嗅头皮.

Coconut Pingpi Moooncakes

2009-08-21T10:57:00.005+08:00

For filling:
A:
600g grated white coconut shreds
250g caster sugar
100ml pandan juice (blend 10 blades pandan leaves, add in some water to extract juice)
60ml corn oil

B:
100g cooked glutinous flour or koh fun
3 tbsps milk powder
50g olive kernels (toasted)
5g white sesame seeds (toasted)

To make Pingpi
Ingredients:
150g cooked glutinous rice flour or koh fun (sieved)
210g icing sugar (sieved)
50g shortening
170g iced water

Utensil needed:
1 mooncake mould

Method:
1. Heat up caster sugar and pandan juice of ingredient (A) together till boiling and well-dissolved, add in corn oil and coconut shreds. Fry well, Turn off heat, cool.
2. Add in ingredient (B), mix well.
3. Place ingredient of Pingpi in a big bowl. Add in iced water to bind into a dough.
4. Weigh the content of mooncake mould (put a piece of pingpi into the mould, remove and weigh it, you get the total weight of the mooncake). Filling should be 2/3 of total weight and 1/3 weight for skin. Skin dough should be flattened, wrap in filling. Place into mooncake dough. Dislodge imprinted mooncake.

Red Beans Crystal Jelly Mooncakes红豆水晶月饼

2009-08-17T11:44:00.007+08:00

Red Beans Crystal Jelly Mooncakes
For filling
A:
150g pre-cooked red beans
350ml mineral water
100g caster sugar
2 tsps agar-agar powder
½ tsp jelly powder
2 blades pandan leaves (knotted)

B: (mixed together)
100ml packet-type concentrated coconut milk
1 tbsp cornflour
Dash of salt

C:
10 mock egg yolk jelly (see below)

For skin:
650ml mineral water
100ml packet-type concentrated coconut milk
140g caster sugar
2 blades pandan leaves (knotted)
2½ tsps agar-agar powder
½ tsp jelly powder
2 tbsps condensed milk
Dash of red colouring

Utensil needed:
10 small cake moulds
10 jelly moulds

Method:
1. Blend lightly the pre-cooked red beans.
2. Combine no.(1) and remaining ingredients of (A) together. Bring it to a boil, add in ingredient (B) and let it come to another boil. Turn heat to low, cook a further two minutes. Turn off heat.
3. Place a mock egg yolk jelly of (C) inside each mould. Fill with no.(2) to the brim. Cool and leave them to set. Dislodge jelly.
4. Combine all ingredients for skin in a small pot. Stir till it boils and turn on low heat. Stir for two minutes, turn off heat. Discard pandan leaves.
5. Fill moulds with no.(4) to one-third full only. Place in no.(3) after dislodging. Fill in more of no.(4) to the brim. Use two skewers to raise no.(3) to a nice level. Ensure no.(4) has a level base. Cool, keep chilled.

Tips:
1. Jelly mooncakes cooked with mineral water has a superior taste than normal tap water.
2. Cooking boiled jelly for an extra couple of minutes ensure jelly does not go runny.
3. Adding a touch of salt to coconut milk helps jelly to have a better shelf life.

红豆水晶月饼

馅料A：
煮好红豆150克
矿泉水350毫升
幼糖100克
燕菜粉2茶匙
遮里粉半茶匙

馅料B：（混合均匀）
包装浓椰浆100毫升
粟粉1汤匙
盐少许

馅料C：
蛋黄燕菜10粒(参阅以下)

皮料：
矿泉水650毫升
包装浓椰浆100毫升
幼糖140克
班兰叶2片（打结）
燕菜粉2茶匙半
遮里粉半茶匙
炼奶2汤匙
红色素少许

用具：
小蛋糕模10个
燕菜模型10个

做法：
1. 将煮好的红豆稍微打碎。
2. 将（1）及其余（A）料搅匀煮至滚加入（B）料拌匀煮滚，转小火再煮2分钟，熄火。
3. 先将馅料(C)的蛋黄燕菜各别放入小蛋糕模里，淋入（2）至满，待凉冷藏至凝固，取出。
4. 将所有皮料放入小锅搅匀煮滚，转小火煮2分钟，熄火，取出班兰叶。
5. 将（4）倒入燕菜模至1/3满。放入（3）再淋满（4），用两支竹签将（3）提起再放好，使（4）的
底部完全渗入，再待凉冷藏至凝固。

贴士:
1. 用矿泉水煮燕菜使煮出来的燕菜不会有自来水的味道。
2. 燕菜煮滚后继续煮多数分钟使凝固后的燕菜不会出水。
3. 椰浆里放些盐使煮好的燕菜放久不会有异味。

Mock Egg Yolk Jelly
For interior filling:
200ml mineral water
1 tsp agar-agar powder
40g caster sugar
2 tbsps condensed milk
Little egg yolk yellow colouring

Utensil needed:
1 set of round ice-cube mould

Method:
1. Combine ingredients in a pot, bring it to a boil. Turn to low heat and boil a further two minutes. Turn off heat.
2. Pour this hot solution into the ice-cube mould. Leave to cool, keep chilled till well set. Unmould for use.

蛋黄燕菜

内馅：
矿泉水200毫升
燕菜粉1茶匙
幼糖40克
炼奶2汤匙
蛋黄色素少许

用具：
圆形冰块模1个

做法：
1. 将所有材料放入锅里搅匀煮至滚，转小火继续煮2分钟，熄火。
2. 将（1）倒入冰块模待凉，冷藏至凝固，取出。

BAHULU TRADITIONAL

2009-08-01T10:17:00.003+08:00

BAHULU TRADITIONAL
(From Y3K Cookbook - My Secret Recipes Series Vol.16 - Snacks from Sibu)

Ingredient A:
½ freshly grated coconut shreds
Some pandan leaves (pounded)

Ingredient B:
140g caster sugar
3 eggs

Ingredient C:
280g low protein flour sieved with
2 tsps double action baking powder
½ tsp pandan essence

Utensil needed:
1 mini sponge cake mould (see picture, with holes)

Method:
1. Combine ingredient (A) together. Add in some water, mix and express out 260ml liquid (coconut milk plus pandan juice).
2. Combine ingredient (B), use your hand to mix until sugar has dissolved to the touch.
3. Mix no.(1) and (2) together. After a through mix, add in ingredient (C). Fold until mixture is free of lumps.
4. Heat mould on top of gas stove. Grease and spoon in no.(3).
5. Cook no.(4) over low heat until the surface bubbles. Cover for couple of minutes until surface is quite dry and well-cooked. Remove and repeat process.

古早小蛋糕 (y3k 食谱专辑系列丛书之十六-诗巫小食)

材料A：
鲜椰丝半粒
班兰叶数片（舂烂）

材料B：
幼糖140克
蛋3粒

材料C：
低筋面粉280克与双倍发粉2茶匙(一起筛过)
班兰香精半茶匙

用具：
小型鸡蛋糕模形1个（有多个小洞）

做法：
1. 材料（A）加入适量水拌匀，挤出260毫升的香兰椰浆。
2. 材料（B）混匀至糖溶化。
3. 将（1）加入（2）拌匀，再加入（C）料拌匀至无颗粒。
4. 煤气炉上烧热模，抹油后舀入（3）。
5. 转小火烧至糕表面起泡泡，加盖数分钟至表面干即熟，取出即可享用。

Diabetes & The Diabetic Diet (3 recipes) 糖尿病患者的饮食(附3个药膳食谱)

2009-07-28T13:06:00.008+08:00

糖尿病患者的饮食
文：彭国民中医师

糖尿病是一种慢性的代谢异常疾病。一般认为糖尿病是由于遗传、环境、化学毒素以及微生物等因素交互影响，造成体内胰脏分泌胰岛素不足，或体内胰岛素产生抗拒性。使得对于醣类的利用能力减低甚至完全无法利用，造成血糖过高，尿中有糖的现象，同时也造成蛋白质和脂肪的代谢不正常。

饮食控制良好的糖尿病患者，生活品质也不逊于一般人。糖尿病饮食是以正常饮食的原则为基础，视各人需要调整热量、蛋白质、脂肪及醣类的摄取量，提供均衡的营养，达到控制病情一种饮食方式，所需要的基本营养与一般人是一样的。所以正常健康的人也可以此原则摄取均衡营养。糖尿病患者若不注意控制饮食，容易引发急性或慢性并发症，使病情恶化。急性并发症包括低血糖症及高血糖症，严重会致命。慢性并发症则包含眼睛、肾脏、神经、心血管疾病等病变。

对于糖尿病患而言，营养医疗是重要的一环。不论病情的轻重，不管治疗的方式为何，都应该搭配饮食控制。轻微的糖尿病患者甚至于不需要药物，只要施以适当的饮食调整，再配合运动就可以相当有效的控制病情。

糖尿病患者有时为了控制血糖，往往过度限制自己的饮食，殊不知这样的做法并不科学。由于患者与普通人有不同的生理需求，缺乏某些营养素可能会加重糖尿病的发生、发展。这里以维生素矿物质等营养素为例。

1. 维生素A缺乏可能导致1型糖尿病的发生和胰岛细胞凋亡，日常膳食中增加蛋黄、胡萝卜、南瓜、玉米、菠菜等富含维生素A的食物可有效补充维生素A。

2. 作为许多代谢途径中关键酶的辅酶，B族维生素在糖代谢中起重要的作用，主要存在于小麦、豆类、芝麻及瘦肉等食物中。

3. 维生素C能够清除自由基，预防糖尿病合并神经和血管病变，多吃草莓、菠菜、卷心菜、番茄等可有效补充维生素C。

4. 维生素D缺乏可以导致胰岛素分泌减少，多晒太阳即可。

5. 锌缺乏则影响胰岛素的合成和分泌，主要存在于豆类、鸡蛋等食物中。

6. 铬可以改善糖耐量异常，减少降糖药或胰岛素需要量，在小麦、花生、蘑菇、茶叶、人参、黄芪等食物中含量丰富。

7. 硒可以降低血糖，抗动脉粥样硬化，主要存在于芝麻、麦芽和黄芪等食中。

有些糖尿病人家属觉得病患三餐需限量，怕病患营养不够，而会准备鸡精、高蛋白、鱼汤或用中药炖鸡来进补，其实有很多糖尿病人处于营养过剩的状态，不当的进补反而会害了病人。糖尿病人只要日常饮食均衡，并不需额外进补。

另外糖尿病患者可多食苦瓜，因为苦瓜所含的多肽类物质具有降低血糖、降低血压、调节血脂、提高免疫力的作用。同时，苦瓜的果实或种子的萃取物也能促进人体糖份分解，具有使过剩糖份转化为热量的作用，改善体内的脂肪平衡。此外，它也可消除成为糖尿病原因的肥胖或便秘。因此，糖尿病患者和血糖值较高的人，不妨每天都喝苦瓜汁。

有些糖尿病人因无法接受限量的肉类，而试图改以吃素方式来控制血糖，甚至有人认为吃素不会影响血糖。素食者常有的问题为蛋白质摄取过与不及以及油脂摄取过多。素食者蛋白质来源为豆制品，一份豆制品相当一份肉类营养，因此，素食者正餐时为均衡营养必须以豆制品获得蛋白质，然而一般人对豆制品有相当大的禁忌，若不靠牛奶或蛋之摄取，蛋白质会明显不足。另有些人对豆制品有错误的观念，觉得只要不是肉类就不会影响血糖且不知其油脂量甚高，而不限制食用，造成血糖居高不下。因此，若为糖尿病而素食者，豆制品的摄取是必须的，其为蛋白质来源，与肉类替换。若为全素者，最好为蛋奶素，一天至少一至二杯牛奶，偶而以蛋代换豆制品，以提高蛋白质的利用率。不论吃素与否，只要吃得均衡，控制份量，对血糖控制都是有益的。
糖尿病人要多喝白开水，每天应摄取约六至八杯（1600～1800C.C）的水。白开水是人体最健康、最经济的水份来源，应养成摄取白开水的习惯。市售饮料常含高糖份，经常饮用不利于理想体重及血脂肪的控制。
总之过度限制饮食不利于糖尿病的控制，为能在控制饮食的基础上，全面均衡地摄入营养素，帮助控制疾病的进展，糖尿病患者应树立正确的观念，饮食结构多样化，做到营养摄入的全面和均衡。日常膳食主要以植物性食品为主，适当限制蛋白质，严格限制脂肪、烟、酒及含糖饮料，提倡高纤维素食物。糖尿病患者还应该在合理膳食的基础上，适当补充一些维生素矿物质补充剂，以保障营养素摄入的全面、均衡，有效预防糖尿病的发生、发展。

Diabetes & The Diabetic Diet
Chinese Text By Dr. Allen Pang English Text By Y3K Publisher

Diabetes is a condition where there is an abnormally high level of sugar in the blood and the affected patient’s body is unable to control this. Basic causes of the illness are thought to be related to genetic inheritance, environment, coming into constant contact with toxic substances or other infection of harmful organism may trigger the onset. Diabetes results from a failure in the production of insulin which is one of the body’s hormones and its job is to keep the blood’s sugar in control. Without insulin, the body’s cells become deprived of sugar despite the fact that there is a high level in the blood. As the sugar level rises due to lack of insulin, the cells burn on fat and nutrients like protein as it goes through improper circulation.

Proper diet still form the basis for management of diabetes and the so-called diabetic diet is nothing more than a modification of a well-balanced diet of others. Whatever others eat, diabetics can eat too but with certain adjustments altered to suit each individual’s needs. The intake of calories, proteins, fat, sugar should be carefully monitored as a balanced diet supplies nutrients needed by a person to support daily health. A diabetic person requires the same food nutrients as any other non-diabetic person. But protein, fat and carbohydrates are not metabolized in the same way so there is a need to lower this range of food groups. An uncontrolled diet may bring about problems whether the patient belongs to the Diabetes Mellitus (blood glucose level is higher than normal) or Maturity Onset Diabetes, which is a type of diabetes where the pancreas does produce insulin but the tissues of the body are sensitive to its action and because of this, a condition of high blood sugar level starts.

Sometimes, a diabetic can lapse into problems like hypoglycameia (which means low blood sugar level) or develop hyperglycaemia (which means high blood sugar level). Both conditions can be cured but complications can have an effect on the eyes, start of abnormalities in the nerves and has a tendency to develop artery trouble.

Diet is a must for those who suffer from diabetes. Once you understand the role of diet, there is a better overall control of the disease. With a proper diet and combined with the correct set of exercise, the illness can be managed. A diabetic should bring blood glucose level near to normal in order to lessen the risk of toxic effects and whether a patient is on medication or insulin, the diet should be tailored to each individual’s nutritional requirement. Below is a simple guide to the source of vitamins needed in a diet:

1. Vitamin A (retinol) is needed for Group 1 as they tend to have insulin resistance. A good origin of this vitamin comes from egg yolks, carrots, pumpkins, maize, spinach and since vitamin A is fat soluble, it can also be made in the body from carotene, a substance found in carrots, spinach.

2. Vitamin B is water soluble so you need a daily supply. There are many vitamins in this group (B1, B2, B6, B12) and is needed for growth and general health, especially for the nervous system. Sources of this vitamin comes from wheatgerm, pulses, sesame seeds and animal products.

3. Vitamin C (ascorbic acid) acts as antioxidant, mopping up free radicals, prevents irregularities in the nervous system or formation of arterial disease. Fresh fruits particularly strawberries, spinach, tomatoes, contain a useful amount of vitamin C.

4. Vitamin D is needed for the production of insulin. It is an odd vitamin as it can be made in the body. This process occurs in the skin where a substance is converted into vitamin D in response to exposure to sunlight. General exposure should be sufficient.

5. Lack of Zinc can be a problem factor to the secretion of insulin by the pancreas. Foods rich in this nutrient are cereals, eggs.

6. Chromium can help to lower blood sugar and a good source comes from malt, groundnuts, button mushrooms, tea leaves, ginseng and the herb Wong Chi.

Selenium can lower blood sugar and prevents hardening of the heart’s arteries. A rich source comes from sesame seeds, malt and herb Wong Chi.

It is rather common to find many family members of diabetic patients who expect complications to the patients everyday diet. There are misconceptions that these patients need booster nutrition like chicken essence, foods high in proteins, fish soups or double-boiled chicken with Chinese herbs. In fact this can be a danger as there lies the inability to resist temptation over heavy meals. A well-balanced diet is important for patients but they should not be deprived of good food too.

Bittergourds have enzymes for lowering blood sugar and is a booster for the immune system. The flesh and seeds of this fruit vegetable has loads of goodness and can be taken as a juice drink on a daily basis. It not only helps to prevent constipation but helps to reduce excess weight gained.

As fat restriction is necessary for diabetics, many opt to leave out meat in return for vegetarianism. Eating meat is not harmful in itself but eating anything in excess can be dangerous. As meat is an excellent source of protein, iron and fat, a full vegetarian diet has to be supplemented with the right proportion of nutrients needed in a balanced diet. In a vegetarian diet, protein can only be obtained through plant protein and a combination of nuts, pulses, cereals can help. But it can have its disadvantages as many people are allergic to nuts or flatulence can be formed by eating high fibre foods such as beans. There is often a mistaken idea that if no meat is consumed, the sugar level will be good. This is not true as when there is insufficient insulin, glucose cannot be processed and this remains circulating in the blood stream and can be toxic to the body. Vegans can have an exchange for meat by consuming eggs as it has good protein food. For lacto-vegetarians, the substitution list should include one to two glasses of milk daily and eggs to replace beans. A knowledge of nutrition is the must important factor in preparing a diabetic diet.

Diabetics should drink a lot of water, around 1600 to 1800ml. Water is not a nutrient but the base for the body’s major transport system. Alcohol consumption, smoking and excessive sugary drinks should be avoided. Soluble fibres can be beneficial in the diets too. Be wise with your choice and any diabetic patient can still enjoy dining in or out.

糖尿病药膳
文:张慧兰医师

中医称糖尿病为消渴病。分为上消、中消、下消三型，采用药膳治疗，有助于降低血糖及尿糖。
　　
上消型以多饮为主，小便较多、色黄，咽干灼热，食量如常，舌红少津，苔黄而干。多采用生津止渴、清热润肺的方法调整。
　　
中消型常以多食易饥为主，伴有口渴多饮、口苦、口臭、口干、小便频、大便干结。宜清胃泻火、养阴生津。
　　
下消型以小便频多为主。一般采用滋阴补肾、清热降火的方法调理。糖尿病的主要症状是口渴多饮，多食而消瘦、多尿或尿浑浊。运用药物与药膳相结合的疗法，可取得令人满意的效果。

糖尿病患的饮食原则「三低一高」，也就是「低油、低盐、低糖、高纤维」，把握此一糖尿病饮食原则，让糖尿病患者既可品尝美食，又不增加身体负担。以下药膳可根据患者所表现的症状酌情选用。

Diabetes & Herbal Foods
By Dr. Chong Fee Lan
Chinese physicians classify diabetes into three sectors, namely upper sector, middle sector and lower sector illness. Herbal medicines are normally prescribed to be combined with food for cooking. Their main role in cuisine is to keep the blood glucose level near to normal as much as possible.

Upper sector diabetes patient needs an extra fluid diet as he or she may have a strong urine flow but the colour tends to be very yellow. The throat is parched and tongue reddish. Food choice should be on ingredients that can ease the thirst and soothe lungs.

Middle sector diabetics require extra intake of meals. Frequency can increase but the portions should be small. The patients feel thirsty and have bitter taste in their mouths. Bad breath, parched mouths and constipations occur. Hard stool comes with difficult bowel movements. Some light herbal food can improve the general health.

Lower sector diabetes patients may have a constant urge to ease themselves and tend to be rather thin despite consuming a large amount of food. Herbs used can help to speed up the detoxification process and clear body heat.

Always ensure a diabetic diet has “three lows and one high”. It must be low in oil, salt and sugar but high in fibre intake. Recipes printed are suitable food as they tend to have some curative value.

Recipe 1

聪耳明目粥
Huai Shan Porridge

材料：
山药20克
兔丝子10克
覆盆子10克
枸杞子20克
良质米半杯
水1550毫升

Ingredients:
20g Huai Shan
10g Du Si Zi
10g raspberry
20g Kei Chi or medlar seeds
½ cup rice grains
1550ml water

做法Method:
1. 首先把白米及山药以1250毫升水熬成粥，再利用兔丝子和覆盆子加入300毫升煮10分钟熬成高汤。
Boil rice grains, huai shan and 1250ml water to a porridge-like. Place du si zi and raspberry with 300ml water. Boil to a stock.

2. 将高汤去渣后加入煮得黏稠的粥中，盖上锅盖用大火煮到沸腾。
Add stock into porridge. Place pot lid on and turn to high heat. Bring it to a roaring boil.

3. 滚了以后改用小火，再添加枸杞子。
Turn to low heat, add in kei chi.

功效 Herbal properties:
长期的糖尿病常会造成视力退化，聪耳明目粥不但能明目，还具有壮阳补精，健脾益肾的功能，不但适合糖尿病患食用，也适合青少年补眼力。
Kei chi has been renowned for its vision improving properties. As kei chi are good for the eyes, young people who strain their eyes a lot can take this porridge.

Recipe 2

清蒸茶非洲鱼
Steamed Fish with Tea Leaves

材料：
非洲鱼500克（洗净）
绿茶适量
Ingredients:
1 tilapia or talapia fish (500g, cleaned)
Some brewed green tea
做法Method:
1. 将非洲鱼去鳃、内脏，洗净，腹内装满绿茶叶，放盘中，放上蒸锅清蒸，熟透即可。
Place rinsed fish on a platter. Pour green tea into cavity, Steam till fish is well-cooked. Consume this dish daily, eating only the flesh of the fish.

功效 Herbal properties:
补虚，止烦消渴，适用于糖尿病口渴，多饮不止以及热病伤阴。
It treats thirst caused by diabetes, expels heat in the body.

Recipe 3

土茯苓猪骨汤
Tu Fu Ling Soup

材料：
猪脊骨500克
土茯苓50克
水2000毫升

Ingredients:
500g pig’s back bones
50g Tu Fu Ling
2000ml water

做法Method:
1. 将猪脊骨加适量水熬成3碗，去骨及浮油，加入土茯苓，再煎至2碗即成，每日服一次，分两次服完。
Boil bones and water. Strain residue and oil contents. Add tu fu ling to strained solution. Bring to a boil, simmer till 2 bowls of solution remains. Divide into 2 portions. Drink once a day.

功效 Herbal properties:
健脾气，利水湿，补阴益髓。
Strengthens the spleen, has good diuretic effect.

Tempura(Vegetarian) 天妇罗(素食)

2009-07-07T13:52:00.006+08:00

http://y3kcookbooks.blogspot.com/

Ingredients:
1 packet enoki mushrooms (trim off root ends)
1 carrot (peeled, cut into slices)
1 brinjal
5-6 oyster mushrooms
1 green capsicum (cut into pieces)

For coating:
Some tapioca flour

For crisp batter:
100g ready tempura flour
Some water

For sauce:
1 rice bowl of tempura sauce (see below)

Method:
1. Brinjal cut into halves then into 3” length pieces and cut into fan-shape.
2. Combine ingredients for batter. Dip no.(1), enoki mushrooms, carrot, oyster mushrooms and green capsicums separately over coating. Next over into batter. Deep-fry in hot oil, turn the food over after a few seconds off cooking. Deep-fry till golden, remove and drain well.
3. Serve with tempura sauce.

Note: Some people like a small plate of grated radish to mix, optional.

Tempura Sauce
Ingredients:
6 dried mushrooms (soaked)
1 carrot (cut into pieces)
1 portion Chinese coriander root
200ml Japanese soy sauce
150ml mirin (Japanese sweet rice wine)
250ml water
1 tsp mushroom seasoning

Method:
1. Combine above ingredients together in a pot. Cook over high heat till it boils. Turn to low heat, simmer for 15 minutes.
2. Cool solution, strain before usage.

Note: Carrot and Chinese coriander are the vegetarian replacement ingredients for bonito flakes, in the making of tempura sauce.

天妇罗(素食)

材料：
金针菇1包（切根部）
红萝卜1条（削皮，切片）
茄子1条
蚝菇5-6朵
青色灯笼椒1粒（切块）

沾料：
薯粉适量

粉浆料：
天妇罗粉100克
清水适量

酱汁：
天妇罗酱汁1碗（参阅以下）
做法：
1. 茄子切半再切3寸长，然后切花如扇子形。
2. 粉浆混合搅拌成浓糊状，将（1）、金针菇、红萝卜、蚝菇及青色灯笼椒各别沾薯粉再沾上糊浆，下油镬炸时压在镬边使糊浆脱落，再迅速沾回使之粘着才让其炸至金黄，捞起吸干油排盘。
3. 吃时配酱汁。

注：可以随意将白萝卜磨成泥当沾酱。

天妇罗酱汁
材料：
香菇6朵（浸泡）
红萝卜1条（切块）
芫荽头1支
日本生抽200毫升
米霖150毫升（日本甜酒）
清水250毫升
菠萝菇精1茶匙

做法：
1. 所有材料放入锅内，以大火煮开后转小火煮15分钟。
2. 冷却后过滤即可。
说明：用红萝卜和芫荽取代紫鱼削的天妇罗酱汁，让素食者有多一种选择。

Herbal Drink To Prevent Influenza A (H1N1)

2009-06-25T09:57:00.005+08:00

提高免疫功能茶
材料：
黄芪10克
防风10克
白术10克
银花10克
生甘草5克
滚水500毫升

做法：
将所有药材材料磨成粗末装入药袋，放入茶壶中用滚水冲泡当茶喝（饮完后可再加水）。

功效：
振奋卫阳，抵御外邪，提高免疫功能。

Immune Booster Drink

Ingredients:
10g huang qi
10g fang feng
10g bai shu
10g yin hua
5g fresh licorice root
500ml boiling hot water

Method:
Mill above into fine powder-form. Place into a cloth sachet. Pour in boiling hot water. Drink as tea. Can add in extra hot water to refill drink.

Herbal properties:
It is promoted as an immune system booster.

防流感凉茶配方
材料：
桑叶12克
菊花12克
枇杷叶12克
葛根15克
生薏仁15克
芦根15克
连翘12克
大青叶15克
银花12克
藿香10克
鱼腥草12克
甘草6克
清水2公升（2000毫升）

做法：
将所有材料以大火煮15分钟即可服用。

用法：
每日1剂，连服3日。小儿酌减，孕妇、脾胃虚寒者遵医嘱。
功效：
清热化湿，透表达邪。此药茶适于体质壮实或平素烟酒过度的人群。

Drink To Prevent Flu

Ingredients:
12g mulberry leaves
12g dried chrysanthemum
12g loquat leaves
15g ge gen
15g raw Chinese barley
15g lu gen
12g lian qiao
15g da qing ye
12g yin hua
10g huo xiang
12g yu xing cao
6g licorice root
2 litres (2000ml) water

Method:
Combine ingredients. Boil over high heat for 15 minutes.

Dosage:
Drink once a day, continue for three days. Give children a smaller dosage. Not suitable for pregnant women or those with a cold stomach.

Herbal properties:
To clear excess heat, eliminates dampness from the body. Drink is suitable for those who smoke or drink a lot of alcohol.

以上兩個藥方，是張慧蘭醫師與南京江蘇省中醫院孫偉教授研究的藥茶。

張慧蘭醫師與孫偉教授

Heart-Shaped Coconut Filling Buns

2009-06-09T10:57:00.004+08:00

Ingredient: (for 8 pieces)
400g basic sweet bread dough (see lelow)

For filling:
100g fresh white coconut shreds
40g white sugar
40g palm sugar (chopped)
2 tbsps dried black sultanas

For glazing: (mixed together)
½ egg
Pinch of salt

Method:
1. Scale dough at 50 grams. Rest them for 10 minutes.
2. Fry coconut shreds, white sugar, palm sugar till sugar has dissolved. Dish up to cool. Mix in dried raisins.
3. Flatten no.(1), spoon in some filling of no.(2). Seal and flatten. Fold into half, fold again into half. Make a halfway slit in the centre (not through). Join the inner side upwards to form a heart shape. Repeat rocess an proof buns for 30 minutes.
4. Glaze no.(3) with egg wash. Bake in a preheated oven at 180°C for 10-15 minutes.

Basic Sweet Bread Dough

Ingredient
A: 1kg high protein flour
15g milk powder
150g caster sugar
10g salt, 2 eggs
90g condensed milk
430ml full cream milk
1 tsp bread improver
30g instant yeast

B: 140g butter

Method:
Combine ingredient (A) together in a mixer. Process on low speed for the next 12-15 minutes. Add in ingredient (B). Continue to process for another 5 minutes. Dough should have a shiny surface and an elastic touch. Remove dough, knead into a dough cover with a piece of damp cloth in a big bowl for 30 minutes. Once doubled in size, it is ready for use.

Red Rice Wine Yeast Unique Duck Fookchow-style 福州红糟鸭

2009-06-03T11:06:00.003+08:00

Ingredients:
1 whitish skin duck (approx 2 kg, discard head & feet, halved the bird)
1 tbsp red rice wine yeast (read tips)
1 stalk spring onion (cut into sections)
5 slices old ginger
2 tbsps white granulated sugar
1 tsp salt
500ml water (2 standard cups)

Marinade: (mixed together)
2-3 tbsps red rice wine yeast (read tips)
1 egg (beaten)
1 tbsp minced garlic
1 tsp salt
¼ tsp MSG
1 tbsp red rice wine
2 tbsps oyster sauce
1 tsp white granulated sugar
2-3 tbsps tapioca flour

For garnishing:
Some Chinese coriander
Some spring onions

Method:
1. Heat a wok with three tablespoons of oil. Sauté ginger slices, spring onions. Add in red rice wine yeast, sugar, salt. Place in duck halves and toss with the fried ingredients meanwhile, add in water and bring to a gentle boil. Cover wok and braise contents for 30 minutes until gravy is reduced. Uncover once in a while to stir contents and prevent them from getting burnt.
2. Turn off heat, pour no.(1) into a casserole or soup plate. Steam for one hour. Cool duck then debone. Soak up oil from gravy with some servittes, retain gravy.
3. Coat no.(2) with marinade. Leave aside for half hour to one hour. Deep-fry boneless duck in oil until skin turns crispy. Remove duck.
4. Chop no.(3) into pieces. Drench gravy of no.(2) on top. Garnish, serve hot.

Tips: Red rice wine yeast is the residue obtained after filtering red rice wine. Suitable for cooking meat, poultry or mee-suah dishes. You can buy filtered wine yeast and red rice wine from Fookchow shops, stalls or eateries in Peninsular Malaysia.

Note: This is a delicious Fookchow dish, well-received in Sibu. It has attained status of being a festive item.

材料：
白鸭1只（大约2公升，头脚不用，切成两半）
红糟1汤匙（看贴士）
青葱1棵（切段）
老姜5片
白糖2汤匙
盐1茶匙
清水500毫升

腌料：（混合均匀）
红糟2-3汤匙（看贴士）
鸡蛋1粒（打散）
蒜茸1汤匙
盐1茶匙
味精1/4茶匙
红酒1汤匙
蚝油2汤匙
糖1茶匙
薯粉2-3汤匙

装饰：
芫荽少许
青葱少许

做法：
1. 镬里热油3汤匙，炒香姜片及青葱，加入红糟、糖及盐，放入鸭块拌炒翻动，注入清水煮滚，加盖焖煮半小时至汁浓稠，间中不时开盖翻炒一下以免粘底。
2. 熄火，将（1）移入盆内大火蒸一小时，待凉取骨，将浮在酱汁表面的肥油以吸油纸吸掉，保留酱汁，待用。
3. 将（2）的鸭肉以腌料腌半至一个小时，投入油镬炸至酥为止，捞起。
4.切块排盘，淋入酱汁及装饰，乘热享用。

贴士:红糟是酿制好的红酒剩下的酒渣，适合用来烹煮肉类，如：鸭肉、鸡肉或猪肉。
注: 每逢佳节喜庆，这道菜是诗巫福州人必备佳肴。

Peppermint Marbled Cake薄荷云石蛋糕

2009-05-25T15:56:00.005+08:00

Ingredients:
A) 170g butter
140g caster sugar

B) 3 eggs - grade (A)

C) 170g low-protein flour, sieved together with 1½ tsps baking powder

D) 3 tbsps sweentened condensed milk, mixed with 50ml water

E) 1½ tsps cocoa powder
1½ tsps chocolate paste

F) ¼ tsp peppermint essence
1 tsp green colouring

Method:
1. Cream ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Fold in ingredient (C) and (D) alternately into cake mixture.
4. Divide the cake mixture into three portions. To the first portion, add in ingredient (E). To the second portion add in ingredient (F). Leave the third portion neutral.
5. Grease and line an 8 inches baking tin or an 8” non-stick round mould. Spoon in one portion of cake mixture, dotting at different spaces. Do the same with the other portions (see pic 6) till all the cake mixtures has been used up. This looks like a patchwork design.
6. Bake in a preheated oven at 170°C-190°C (every oven’s temperature varies) for 45 minutes till golden. Check with a skewer inserted into the centre of cake. If it comes out clean, cake is baked.
7.Cool cake well on wire rack after inverting out from tin.

材料：
A: 牛油170克，幼糖140克
B：鸡蛋3粒（A级）
C：低筋面粉170克与发粉1茶匙半一起筛过
D：炼乳3汤匙与清水50毫升参匀
E：可可粉1茶匙半
巧克力浓浆1茶匙半
F：薄荷精1/4茶匙
青色素1茶匙

做法:
1. 将A料以搅拌器打至蓬松。
2. 逐粒加入B料的鸡蛋拌匀。
3. 分数次交替拌入C料及D料。
4. 将面糊分成三个等份，一份加入E料；另一份加入F料；最后一份保留原色。
5. 准备一个已涂上牛油及底部铺上蛋糕纸8寸圆形烤盘或一个8寸不黏底圆模，将各色面糊以汤匙随意舀入（图6）至所有面糊用罄。
6. 放入以170℃－190℃预热的烘炉烘烤45分钟或至金黄色，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。
7. 将蛋糕反扣在网架上，待凉后才切块。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Kuih Sarang 蜂巢糕

2009-05-19T14:59:00.006+08:00

Ingredients:
A) ½ can sweetened condensed milk (194g)
3 tbsps butter
B) Sieved together:
120g low-protein flour
1 tsp baking powder
1 tsp bicarbonate of soda
C) 5 eggs (grade A)
D) 230g caster sugar
200ml hot water
Method:
1. Beat condensed milk and butter from ingredient (A) till pale and fluffy. Fold in ingredient (B).
2. In another mixing bowl, beat eggs of ingredient (C) till fluffy. Add into no.(1) and fold well.
3. Caramel sugar of ingredient (D) in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. Turn off heat.
4. Fold no.(3) into no.(2) but do not overfold or air bubbles will be deflated.
Grease and line an 8” x 4” oblong cake tin. Pour in cake mixture and bake at 200°C for 40 minutes. Check if cake is done.

Tips: Slice cake horizontally to see the tiny holes. Other names for this cake are Caramel, Beehive or Kuih Sarang.

材料：
A: 炼乳半罐（194克），牛油3汤匙
B：低筋面粉120克，发粉1茶匙
苏打粉1茶匙（一起筛过）
C：鸡蛋5粒（A级）
D: 幼糖230克
热水200毫升
做法:
1. 将A料的炼乳及牛油以搅拌器打至蓬松浅白，加入B料的粉类。
2. 另外一个碗内，将C料的鸡蛋打至松发，加入（1）拌匀。
3. 将D料的幼糖放入一个厚底锅煮溶至褐色，加入热水搅至形成糖酱，熄火。
4. 将（3）倒入（1）内拌匀，不要搅拌过度以免面糊内的气泡消失。
将面糊倒入一个已涂上牛油及底部铺上蛋糕纸8寸X4寸长形烤盘，以200℃预热烘炉烘烤40分钟，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。

贴士：将蛋糕横切可以看到许多类似蜂巢的小孔。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Radish Kuih 萝卜糕

2009-05-18T14:10:00.006+08:00

以前回家乡,母亲知道我们喜欢吃她做的萝卜糕,虽然坐着轮椅行动不便,还是坚持亲手为我们做一大盆萝卜糕. 这盆萝卜糕代表她对儿女的爱心.

如今,这萝卜糕只剩下甜美的回忆. 永远的回忆!

Radish Kuih
(This recipe has the quantity for commercial use or for big family gathering)
Ingredients:
1 white radish
1 piece dried mushroom (soaked, diced)
1 rice bowl dried shrimps (washed, soaked)
10 shallots (chopped)
1 rice bowl minced belly pork (seasoned with a dash of salt, soy sauce, tapioca flour)
4 tbsps tapioca flour
2 packets rice flour - Lotus brand (nett weight-1 kilo)
½ tbsp *borax/ pang sar (optional, see tips)
1 litre plain water
2.5 litres boiling hot water
200ml cooking oil

Seasoning:
4g five spice powder
1 tbsp salt
1 tsp MSG
1 tbsp dark soy sauce (optional)

Method:
1. Peel radish and grate fine. Squeeze off excess juice lightly, drain and keep aside.
2. Heat oil in the wok. Sauté shallots, dried shrimps till fragrant. Add in mushrooms, minced pork and fry till meat is cooked. Add in seasoning, stir-well and turn off heat.
3. Combine tapioca flour, rice flour and borax (if using) with the plain water. Mix well before adding into no.(2). Pour in boiling hot water from a height. Turn on heat, keep on stirring mixture till it comes to a slight boil.
4. Pour no.(3) into a clingfilm lined 14 inches round steaming tray.
5. Steam kuih over rapidly boiling water for one hour using a high heat or two hours using a low heat. Replenish water if necessary and wipe wok’s cover constantly. Pierce centre with a chopstick to check if kuih is cooked after the assumed time.
6. Cool kuih for a few hours before slicing. Can panfry kuih slices for an aromatic taste.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable.

萝卜糕
（这个食谱提供的是商业或大家庭份量）
材料：
白罗卜1条
冬菇1朵（浸软，切丁）
虾米1碗（洗过，浸软）
葱头10粒（切碎）
三层肉碎1碗（少许盐，生抽及薯粉腌）
薯粉4汤匙
粘米粉2包（1公斤）
*硼砂半汤匙（随意，看贴士）
清水1公升
滚水2.5公升
油200毫升

调味料：
五香粉4克
盐1汤匙半
味精1茶匙
黑酱油1汤匙（随意）

做法：
1. 白罗卜去皮刨碎，稍微挤掉少许水份，待用。
2. 镬里热油，爆香葱头，加入虾米炒至香，继续加入冬菇及猪肉碎炒至熟，调味炒匀。
3. 另外将粉料放在大锅里，倒入清水搅匀后掺入（2），冲入滚水开火炒浓。
4. 将（3）放入一个铺了塑胶纸的14寸圆模。
5. 镬里煮热水，放入罗卜糕，以大火蒸1个半小时至2个小时，用筷子插入不黏即可。
6. 将罗卜糕摊凉才切出享用，用少许油煎香更好味。

贴士：*为了保存食谱的古早味，我们没有删减传统上使用的材料，硼砂能够使食物弹口，有清热化痰疗效，在药材店可买到，是一种禁止使用在食物的药物，可以不用，如果坚持采用，使用份量必须小心为上。

Alkaline Kuih 碱水糕

2009-05-15T10:24:00.004+08:00

5月13日是我妈往生五七，几个妹妹为她请了法师颂经，同时亲手准备多种素菜及妈平时爱吃的糕点，其中一道是福建人喜欢的碱水糕。这个食谱是妈在2006年4月做的，当时我回乡下所拍摄。五七时，三妹为妈做了一盆碱水糕。

Alkaline Kuih
Ingredients:
1 packet rice flour-Lotus brand (500g)
2 tbsps tapioca flour
¾ tsp *borax/ pang sar (optional, see tips)
2 tbsps alkaline water/ kan sui
2 rice bowls water (500ml)
1 ½ tbsps cooking oil
6 rice bowls boiling hot water (1.5 litres)
Seasoning:
1 tsp salt
For surface:
2 tbsps water
Method:
1. Combine rice flour, tapioca flour, borax, alkaline water, salt together in a big pot. Add in the 500ml water. Give it a good mix before the addition of cooking oil. Stir once again and make sure borax is well dissolved.
2. Pour boiling hot water from a height into no.(1). Stir mixture till it comes to a very thick consistency. If the mixture is runny, place pot on low heat and stir till it thickens. Turn off heat.
3. Pour no.(2) into a clingfilm lined 9 inches round steaming tray. Spoon the 2 tablespoons of plain water over kuih’s surface.
4. Steam kuih over rapidly boiling water for one hour using medium heat. Replenish water if necessary and wipe wok’s cover to prevent condensation. Test with a chopstick pierced in the centre after the hour. It should come out clean. Cool kuih for a couple of hours before slicing.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable. The water added onto kuih’s surface helps to soften texture. Sliced kuih can be paired with braised pig’s trotter, hong-bak or fried with minced garlic, choy poh and beansprouts. It can be made into a soupy version just like cooking pan meen.

碱水糕
材料：
粘米粉1包（500克），薯粉2汤匙
*硼砂3/4茶匙（选择性，看以下贴士）
碱水2汤匙，清水2碗（500毫升）
油1汤匙半，滚水6碗（1.5公升）
调味料：
盐1茶匙
上层：
清水2汤匙

做法：
1. 粘米粉、薯粉、硼砂、碱水及盐放在大锅内，倒入清水搅匀后，加入油混合均匀，确保硼砂彻底溶解。
2. 将滚水冲入（1）搅匀成浓糊状，如果不浓则放在火炉上，边搅边煮至稍为浓，马上熄火。
3. 将（2）倒入1个已铺了塑胶纸的9寸圆模，上层淋2汤匙清水抹平后，放入蒸镬蒸1个小时或以插入筷子不黏即可，取出待凉，切出享用。

贴士：*为了保存食谱的古早味，我们没有删减传统上使用的材料，硼砂能够使食物弹口，有清热化痰疗效，在药材店可买到，是一种禁止使用在食物的药物，可以不用，如果坚持采用，使用份量必须小心为上。上层淋水蒸，表面才不会干硬。碱水糕待冷却后以白线切割最适宜，不但不会黏，也比较平整。碱水糕可以净吃、也可以沾卤猪脚汁或拌封肉吃，吃不完的隔天以蒜米、菜莆及豆芽炒来吃。

Fujian Meatballs/ Bak-ee

2009-04-24T14:44:00.004+08:00

This is our favourite childhood recipe made by my beloved mother who has passed away on the 9th of April 2009, at aged 80.

Grandma teaching younger family members something about cultural cuisine, the making of meatballs.

Ingredients:
1 kilo belly pork (minced)
10 shallots (chopped)
6 pips garlic (chopped)
100g tapioca flour
2 eggs
A little cooking oil

Seasoning:
2 tsps salt
1 tsp MSG

Method:
1. Place minced pork on a big tray. Add in shallots, garlic, eggs and tapioca flour. Combine ingredients manually.
2. Sprinkle in seasoning, combine thoroughly. Stain palms of your hands with a little oil. Scoop up a little meat and slap against the other palm. Repeat the action a couple of times before rounding mixture. Place on a tray and repeat process with the remaining meat.
3. Heat three rice bowls of oil. Deep-fry meatballs in batches till golden. Drain and serve.

Tips: Mincing pork with a hand-held cleaver gives it a nicer bounce than processing pork in an electric meat chopper. The slapping process helps to bind meatballs and gives it a better texture.

Youngest of the eight siblings. Papa sent him for a tertiary education overseas. He now runs his own accounting firm with some associates.

Close bond of a family can span generations. Grandpa is 60 years older than grandson who is 20. Grandma is also 60 years older than granddaughter who has turned 17.

A Dedication To My Parents (written in May 2006)

Much Devoted Endurance Of Hardship Yesterday
Rewarded With Family Goodwill Of Today

Journeying from Kuala Lumpur to my hometown - Kluang is but merely a three hours car ride away. Yet at times, it poses a challenge for me to take a break, to go on a homeward travel. This makes me pause to consider the priorities, conflicting demands of work or to focus on good relationship with my aged parents. Not wanting to sound wayward, I made a trip home recently to look them up with my wife and children in tow.

Over a casual chat, papa brought out the family's lineage documented book and explained finer details to us. I stared at papa's dark eyebrows which was in stark contrast with his thinning white hairs. Looking at mama, she has undergone a change of temper too. She gets easily irritated as she is immobile at present, partly due to a fall last year. But papa does not mind the least helping mama with chores and giving her the medication on time. For them, companionship is very important as it brings this old couple together. It must be an envy to the young ones as their relationship has braved half a century and is a success. Parents need plenty of attention too. Papa was happy to tete-a-tete with me. Recollection scenes of the past started to unfold as I searched my memory for the occasion I faced dramatic punishment as a child. Yes, papa has always this easy going nature but shoulders family responsibilities without a jerk. Yet, when it comes to matters concerning children's discipline, he has his own methodical way. There was this provoked chance with my first cousin, a boy to play truant with. I was only in primary three and it was fun rumbling through discarded metal material at a scrap heap. We missed school but coincidentally met papa on the road. He gave us lunch before adjourning the capital punishment. It was not a caning nor a severe scolding. There was this little lecture on good behaviour expected from us! Next, each of us had to place a lit joss stick into the ancestral urn. We were then made to kneel on cockle shells facing the ancestral tablets with a book placed on our heads. This was not enough, we had to clasped a glass of water in our hands. This was unbearable as the shells pricked our kneels but we had to endure the pain till the last ash flickered away from the joss sticks. After this painful lesson, we attended school daily and dared not loiter around anymore.

During his young days, papa worked very hard to clothe and feed his brood of eight school-going children. He made plans and sourced capital from the loan people of that era, to buy rubber land and a dwelling. From dawn to dusk, he laboured hard but ill-health prevented him from slogging on. As he stayed in hospital for three months, it was an uneasy time for the whole family. My elder siblings stopped attending school, to get employment as child workers for an allowance. Of course papa realized things would get out of hand if he does not recover and the burden would be too heavy on mama. He kept a positive attitude combined with efforts to take his medication according to prescription. Proper rehabilitation gave him the ability to adapt and recover, he was well again. Soon he went back to work after his hospital discharge. Mama never knew leisure as she tapped rubber trees for a meagre wage to supplement family income. Only did retirement age brought about the beginning of a new chapter in her life. Both of them have toiled for years but luckily all their efforts are not wasted. All their eight children have found their own destiny path. Today, with gratitude, we shower them with love and appreciation.

Our children are also taught to recognize the difficult circumstances their grandparents had undergone as filial piety is highly valued in Asian societies. Strong family values will ensure strong relationships with mutual respect.

Final Farewell to My Beloved Mother (written in May 2009)

It was a distressing experience when my mother passed away after a short illness on 9-4-2009. There was this degree of pain felt, a sense of loss coping with the bereavement.

Recalling the days prior to her physical departure, it was a difficult time to handle the phone call from my younger sister as it was the eve of "All Souls Day". Certainly not a good omen as mother then, had taken a turn for the worse. Her stomach bloated badly and the doctor had to drained off the body's toxic materials through a tube inserted into her nostrils. We rushed to Kluang Hospital at midnight but she had been stabilized. Next day, we bade her goodbye as we needed to come back to K.L. But she told my wife, "Catherine, I am dying soon." These were her final words to us, uttered with a conscious look.

But on 6-4-2009, the doctor who has been attending to her felt death is expected soon as all vital organs failed to function and issued a letter of discharge so she could be home with her loved ones. She was in a semi-comatose state. That night Catherine and I had to attend a function in Triang, Pahang. After it ended, I drove straight to Kluang battling against a heavy thunderstorm. We reached home at two a.m. and all my brothers, sisters and families were seen. The Buddhist centre sent their members over to chant prayers continuously for mother's final journey on 7-4-2009. She passed away at six a.m. on 9-4-2008 in a relaxed manner. My father led the whole family in mourning after she breathed her last.

We continued with another eight hours of prayer chanting before her four daughters-in-law and four daughters dressed her in burial robe. Her four sons placed her into her resting bed and she was buried days later in a memorial garden.

When my mother died, feelings that we should have been kinder, more considerate, spend more time with her have harboured but soon, these feelings passed and were replaced by warm memories.

My mother died at age 80 and has been married to papa for 62 years. With her selfless dedication have raised eight children into what we are today.

Mother, we give you our assurance papa will be cared for and loved by all. May your soul rest in peace.

Blueberry Cheese Tarts

2009-04-20T10:22:00.006+08:00

Ingredient: For tart shells A:
120g butter
60g icing sugar
1/2tsp fine salt
1 egg yolk
1/2 egg white
A little butter essence

B: (mixed together)
260g low protein flour
15g custard powder
2 tbsps milk powder

For filling
C:
250g cream cheese
40g icing sugar
10g butter
1 egg
1/2tsp lemon juice
1/5 tsp fine salt

D:
Some blueberry jam (decoration)

Utensil needed:
Some tart moulds

Method:
1. Combine ingredient (A) well. Add in ingredient (B), knead lightly into a dough using your hands.
2. Take a small amount of no.(1). Place into tart moulds and press. Bake in a preheated Caldo Convention Oven at 180 degrees Celsius for 10 minutes till semi-cooked.
3. Combine filling (C) together. Scoop into a piping bag.
4. Pipe no.(3) into tart shells. Spoon ingredient (D) on top. Bake once more for 10 minutes.

Pandan Cookie Cake

2009-04-18T10:11:00.008+08:00

Ingredient A:
220g butter
120g caster sugar
4 eggs
1 tsp cake emulsifier
3 tbsps pandan juice
Dash of pandan paste (green colour)

Ingredient B:
100g cream crackers (1/2 bowl, milled fine)
120g self-raising flour (2/3 bowl)
2 tbsps blackcurrants
1 tbsp milk powder

For garnishing:
2 tbsps blackcurrants

Utensil needed:
9 1/2" square mould (lined)

Method:
1. Beat butter and sugar of ingredient (A) till creamy. Add in eggs, one at a time. Next, add in cake emulsifier, pandan juice and pandan paste. Then add in self-raising flour of ingredient (B). Add in milled biscuits, blackcurrants, mix well.
2. Pour no.(1) into the mould. Sprinkle black currants on top. Bake in a Caldo Convention Oven at 180 degrees Celsius for 40 minutes. This cake has the fragrance of cookies.

Note: It is best to mix some flour with blackcurrants or else it may sink to the bottom due to high sugar content.

Aloe Vera Cooler

2009-04-03T13:47:00.003+08:00

Ingredients:
2 big blades of aloe vera (skinned, diced)
1.5-2kg deep coloured exterior sugar canes (cut into 1 foot lengths and quartered)
7.5kg water
650g cane sugar

Method:
1. Wash sugar canes and boil it with water over low heat for one hour.
2. Remove sugar canes from no.(1) and add in cane sugar to boil till it dissolves.
3. Add in aloe vera and bring it to a boil. This can be drunk warm or chilled with ice cubes.

Tips: This is a good cooler drink for hot days. Packeted cane sugar are available at the wet market grocer stalls or at supermarkets. They come in slab forms.

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Kestari

2009-03-31T10:55:00.005+08:00

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
180g sugee/ semolina (see tips)
120g ghee
45g dried raisins (soaked for 10 minutes/ drained)
30g almond strips (toasted)

Ingredients for syrup:
250g white granulated sugar
750ml water
2-3 cardamons/ buah pelaga
1/2 tsp saffron (see tips)

Method:
1. Heat water and cardamons till it comes to a rolling boil. Turn off heat and add in saffron. Place cover on for the next 30 minutes. Reheat water and add in sugar. Boil till sugar has dissolved.
2. Melt ghee over low heat in a wok. Add in sugee, stir-fry till colour deepens and smells aromatic. Add in the syrup of no.(1). Stir in dried raisins, almond strips. On low heat, keep on stirring till mixture turns thick. Turn off heat.
3. Place no.(2) in a 9 inches aluminium foil disposable mould pan. Use a piece of clingfilm to level surface. Leave it to cool before slicing.

Tips:
1.This is an Indian classic dessert with health enriching ingredients.
2.Sugee or semolina can be purchased at Indian grocery shops. It is the hard part of wheat, coarsely grind into granules.
3.Saffron - It is available in thread or powder form. Buy it from the Indian grocery shops. The threads are of better quality as these are the dried stigmas of the Crocus flower meant to colour food. No substitute as the aroma is wonderful.

Datuk Lim Bian Yam: "Ladies, cook with love, eat with gratitude!"

The Desire To Preserve The Culinary Heritage

Datuk Lim Bian Yam (retired since February 2008) has attained recognition, both locally and abroad for cooking professionally for a tenure lasting 40 plus years. His classic cooking has received tremendous cross-boundary popularity and students come from far and near. This is really one tough cookie, who at age 72 still continues to impress many junior peers.

Datuk Lim has always emphasizes on using the proper techniques, all short-cuts to be omitted. As he strongly believes the path to cooking success should be a good foundation on the traditional cooking methods. During classes, the Master always reveals the keys to his recipes. You may find him a stickler on the principles of cooking but it's only because he cares.

Titi And Their Famous Snack - Ma Chi Chang

2009-03-27T16:56:00.008+08:00

(Y3K Recipes Issue No.17 – Mar/ Apr 2005)
Copyright of Y Three K Publisher. All rights reserved.

马发贸易 MA FATT TRADING
97, Jalan Besar, 71650 Titi, Jelebu, Negeri Sembilan. Tel: 012-762 4827

The drive to reach Titi, a small laidback town in the Jelebu district of Negeri Sembilan took us an hour from Kuala Lumpur. At the old trunk road off 9th miles, Cheras, we drove past the Pekan Batu 14 area and the Semenyih dam. The sign B32/ N32 lead us to Kuala Klawang and it is hard to imagine how winding but serene this stretch can be, before Titi town can be seen.

Titi has a certain rustic charm with an environment very close to nature. This town is home to a population of 3,000 residents with the Hakkas being the majority clan. The allure of Titi has always been associated with its agricultural crops like tuber plants of tapioca and sweet potatoes. The Sarawak variety of pineapples has been successfully grown here and sweet juicy sugar canes is another good crop found.

About two years ago, a big group of the younger generation had left home to work in the big cities. Not everyone likes to till the land and this marked very deserted streets during the day. We walked past the bank, the sole one in this town and found the Siew's family workshop on the opposite side of the road.

They manufacture a traditional snack known as "Mah Chi Chang" which is very similar to the famous Bidor snack, "Sak Kei Mah". The eggs fragrance is stronger than "Sak Kei Mah" and has a rather crisp bite. Toasted sesame seeds and groundnuts thrown in gives it an extra crunch. We detected a touch of lemon juice flavouring in the sugary molasses used to bind the ingredients together.

As senior lady, Mrs. Siew weighed the flour and butter ingredients, she explained to us, how authentic this snack is to the Hakkas. She then mixed the ingredients together with another mixture of beaten eggs and yeast. It was poured into a processor and mixed for 10 minutes to form a dough. The dough was kneaded manually before covering it, to allowed fermentation to take place. In the midst of the waiting period, senior Papa Siew briefed us on his two other 'prized' snacks, namely Miah Chang (a dried rice, nutty snack) and another Yin Yeong Paeng. The latter is actually a combination of the first two snacks, thus the merge of this wonderful biscuit.

After the fermentation period, junior lady, Mrs. Siew placed the dough on a clean tabletop. She sliced it into pieces, flattened them before allowing her husband to compressed them into thin slices with an electric machine. The dough slices were shredded further before younger sister, Miss Siew hands them to her mother for the deep-frying process. The golden-yellow fried pastry shreds were mixed with nuts and sesame seeds. Accordingly, special care is taken to clean the sesame seeds and nuts to ensure they are free of grits as it passes through sieves. A big wok is used to cook a sugary syrup and the nutty fried pastry shreds were mixed in. this mixture is then poured into custom-made moulds which has been coated with extra sesame seeds at the base. Four pairs of hands compressed it tight before slicing to the desired sizes whilst still hot. Packaging was done immediately to sealed in the crispness.

This strong bonded family delivers good stuff and we sincerely hope, cottage industries like the Siew's family will always remain significant. Traditional snacks should remain forever.

Recipe of Mah Chee Chang (A Hakka snack similar to Sak Kei Mah)

Ingredients: (commercial recipe)
4.5 kg plain flour
800g butter
20 eggs (double A grade)
2 packets instant yeast (nett weight granules combined is 22g)
1.3kg peanuts (toasted, skinned)
200g sesame seeds (toasted, divide into 3 parts, 1st part 100g, 2nd & 3rd parts 50g each)

Method:
1. Break eggs into a big mixing bowl. Beat it with a balloon whisky wire whisk.
2. In a big electric mixer, place flour in the mixing bowl. Add in butter, beaten eggs, instant yeast granules. Beat for 10 minutes till a dough is formed.
3. Remove dough and knead it manually. Cover with a piece of cloth for an hour to ferment it.
4. Cut dough into small pieces. Flatten each piece with a basin or rolling pin.
5. Use a knife to cut dough into lengthy strips. Deep-fry strips in hot oil till golden coloured. Remove and drain off excess oil.
6. Spread no.(5) into a big wok. Add nuts on top and the first part of 100g sesame seeds. Place the second part of 50g sesame seeds into a longish-shaped mould. Keep aside.
7. Pour the prepared syrup (recipe below) on no.(6). Stir to combine thoroughly before pouring the whole contents into the longish-shaped mould. Press surface hard to level it.
8. Scatter the third part of 50g sesame seeds on top. Press surface once more. Cool till it hardens before slicing into big chunks for packaging.

To make syrup
Ingredients:
2.1 kg white sugar
1.8kg water
1 heaped tbsp butter
150ml lime juice/ limau nipis
1 heaped tbsp maltose/ mak ngah tong

Method:
1. Combine sugar, water, butter in a big wok. Bring it to a boil over high heat, stirring at all times. Add in lime juice and maltose. After 15 minutes of stirring, it should be golden coloured.
2. To test if syrup is ready, spoon up a tablespoon of it. Pour the syrup into a bowl filled with water. Test the texture with your finger. It should resemble the commercial maltose texture.

Macaroons

2009-03-26T09:49:00.003+08:00

(Y3K Recipes Issue No.17 – Mar/ Apr 2004)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
120g almond powder
230g icing sugar
4 eggs white
2-3 drops vanilla essence
1/2 tsp castor sugar

For garnishing:
100g dark cooking chocolate (melt by double boiling method)

Method:
1. Sieve almond powder and icing sugar into a mixing bowl.
2. Beat egg whites, vanilla essence and castor sugar in a mixing bowl till stiff (do not overbeat).
3. Fold no.(1) into no.(2), a little at a time. Repeat the folding process three times with a big metal spoon.
4. Line a baking tray with foil. Add a piece of silicone/ parchment paper on the base.
5. Spoon mixture into a piping bag fitted with a round nozzle. Pipe rounds on parchment paper, well spaced apart. Bake in a preheated oven at 160 degrees Celsius for 20 minutes.
6. Cool biscuits on a wire rack, spread half of each biscuit into melted chocolate, leave to set.

Tips: If method is followed closely, the biscuits are soft textured and beautiful eating. Replace chocolate spread with fruit jam-optional.

Honeycomb Cake

2009-03-24T15:26:00.004+08:00

(Y3K Recipes Issue No.17 – Mar/ Apr 2004)

Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
200g granulated sugar
150 ml water
150 ml fresh milk

Ingredient B:
6 eggs (grade B)
120g margarine
1/2 tsp vanilla essence

Ingredient C:
140g condensed milk
1 tsp bicarbonate of soda

Ingredient D:
200g plain flour
3/4 tsp double action baking powder

Method:
1. To caramel sugar: Put sugar into a pot, turn on low heat, stir-fry sugar till it melts. The colour is rather dark, turn off heat and add in water. Keep on stirring. Cool solution, mix in fresh milk. Mix well, keep aside.
2. Break eggs into a mixing bowl. Beat with electric mixer till bubbles form, gradually add in margarine and vanilla essence. Beat for approximately 2 minutes.
3. Add in condensed milk & bicarbonate of soda. Stir in no.(2), fold gently. Do not deflate air bubbles.
4. Fold in sieved ingredient D. Pour in cooled syrup solution of no.(1). Fold gently to incorporate batter and syrup well.
5. Pour no.(4) into two greased loaf pans. Rest it for 30 minutes before baking in a preheated oven at 180 degrees Celsius for 45 minutes. Insert a skewer into the centre to check, it should come out clean if cake is cooked. Cool cakes well on wire rack.
Tips: Do not overmix margarine and eggs mixture.