Chinese Style Noodle

Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)

Method
1. Heat 3 tbsp oil .Stir fry garlic until light brown.
2. Add in chicken meat, prawns ,fish cake and fish balls Stir fry until meat cooks.
3. Add noodles and all the seasoning except the cornflour mixture. Bring to boil and simmer for 3 minutes.
4. Thicken the noodle gravy by adding cornflour mixture
5. Stir one or two time and close the fire.
6. Dish out. Serve hot.

Oats Vegetable Puffs

Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste

For Coating:
1/2 cup bread crumbs

Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it with bread crumbs and fry in hot oil in low fire.

Note:
1. Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
2. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving

Nyonya Cakes

Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring

Method
1. Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
2. Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
3. Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
4. Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter in the tin.
5. Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.

Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.