Ingredients

Dough

• 4 cups self rising flour
• 1 cup milk
• 3/4 cup white sugar

Filling

• 2 links Chinese sausage, thinly sliced
• 5 hard-boiled eggs, cut into 1 “, pieces
• 1/2 lb barbecued pork (optional)
• 2 lbs ground pork
• 10 dried shiitake mushrooms
• 1 onion, finely chopped
• 3 tablespoons oyster sauce

Instructions

1. Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
2. Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
3. Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
4. Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.

Ingredients

• 4 Ripe but firm sweet bananas
• 1 bowl Vegetable oil, for deep frying, add more if required
• 1/2 teaspoon Caster (superfine) sugar, for sprinkling
• 115 g Plain (all-purpose) flour
• 2.5 ml Baking powder
• 45 ml Caster (superfine) sugar
• 150 ml Water
• 150 ml Beer

Instructions

1. To make the batter, sift the flour with the baking powder into a bowl.
2. Add the sugar and beat in a little of the water and beer to make a smooth paste.
3. Gradually beat in the rest of the water and beer to form a thick batter. Leave to stand for 20 minutes.
4. Peel the bananas and cut them in half crossways and in half again, lengthways. Pour enough oil for deep frying into a wok or a heavy, shallow pan.
5. Cook the bananas in batches, so they don’t stick together in the pan.
6. Dip each one into the batter, making sure it is well coated, and slip it into the hot oil.
7. Use tongs or chopsticks for turning and make sure each piece is nicely crisp and golden all over.
8. Drain the fried bananas on kitchen paper and sprinkle them with sugar.
9. Serve immediately

Ingredients

• 250 ml Water
• 1/4 teaspoon Salt
• 125 g Sifted flour, plus additional for dusting
• 250 ml Oil

Instructions

1. Combine water and salt in a saucepan and bring to a brisk boil.
2. Put the flour in a large heatproof bowl.
3. As soon as the water boils, pour it over the flour.
4. Stir until a smooth dough is formed and the flour separates from the sides of the bowl.
5. Spoon the dough into a pastry bag with a large tip. Pipe into 15 cm strips on a greased and floured baking tray, or pipe into U-shaped strips.
6. Heat oil in a frying pan and deep fry the dough strips until golden yellow. Drain on paper towels and set aside.
7. Serve with hot chocolate.

Ingredients

• 200 g Sweet potatoes, peeled, diced and soaked for 5 minutes
• 200 g Tapioca, peeled, diced and soaked in lightly salt water for 10 minutes
• 2 liters Water
• 50 g Screwpine leaves
• 200 g Split green beans, soaked overnight
• 100 g Peanuts (groundnuts), soaked for 30 minutes then boiled until soft
• 20 g Sago, soaked for 10 minutes
• 10 g Wood ear fungus, soaked to soften and thinly sliced
• 300 g Sugar
• 250 ml Coconut milk
• 1/2 teaspoon Vanilla powder

Instructions

1. Drain sweet potatoes then boil or steam until cooked and soft.
2. Drain tapioca then boil or steam until cooked and soft.
3. Bring water to the boil with screwpine leaves. Add green beans and cook stirring until green beans are soft.
4. Remove and discard screwpine leaves. Add sweet potatoes. tapioca, peanuts, sago and wood ear fungus and return to the boil.
5. Add sugar then stir in coconut milk and vanilla powder.
6. Serve warm.

Ingredients

• 280 g Flour
• 2 1/2 teaspoons Baking powder
• 2 tablespoons Sugar, adding extra as needed for dusting
• 1/2 teaspoon Salt
• 1 Egg, lightly beaten
• 250 ml
• Fresh milk
• 1-2 Large sweet potatoes
• 250 ml Oil

Instructions

1. Sift together the flour, baking powder, sugar and salt in a bowl.
2. Combine the egg and milk in a separate bowl.
3. Beat into the flour mixture to form a smooth batter.
4. Blend in the grated sweet potatoes.
5. Heat the oil in a wok or frying pan.
6. Scoop out about 1/4 cup of the batter and fry in hot oil until golden brown.
7. Remove from the wok and drain on paper towels.
8. Repeat with the remaining batter, adding more oil to the pan if necessary.
9. Dust with sugar if desired.

Ingredients

• 2-3 Large sweet potatoes
• 1 liter Iced water
• 250 ml Oil
• 3 tablespoons Sugar

Instructions

1. Peel the sweet potato and cut into very thin slices.
2. Soak the sweet potato slices in iced water for about 30 minutes.
3. Drain and set aside on paper towels to dry.
4. Heat the oil until very hot.
5. Deep fry the sweet potato slices until they turn golden yellow and are firm and crispy.
6. Drain on paper towels.
7. Dust lightly with sugar before serving.

Ingredients

• 250 g Flour
• 70 g Sugar, plus additional for sprinkling
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 2 Egg whites
• 80 ml Milk
• 1 tablespoons Melted vegetable shortening
• 250 ml Oil

Instructions

1. Sift together flour, sugar, baking powder and salt. Set aside. In a separate bowl, beat the egg whites until foamy, then add milk, butter and shortening. Fold in the flour mixture.
2. Gather into a ball to form a dough and set aside for a few minutes. Sprinkle flour on a smooth surface then roll out the dough to a thickness of 1/4 cm on the floured surface.
3. Cut the dough into 15 x 1 cm strips.
4. Press 2 strips of dough together. Make a lengthwise indentation by pressing with the back of a knife.
5. Heat the oil in a frying pan and fry the strips in batches, adding extra oil if needed.
6. Remove from the oil and drain on paper towels.
7. Dust with sugar before serving.

Ingredients

• 300 g Young roasted rice
• 750 ml Thick coconut milk
• 250 g Sugar
• 3-4 sheets Banana leaves
• 1 tablespoon Melted butter

Instructions

1. Wash the rice thoroughly and soak in 1 cup of the coconut cream for about 30 minutes or until most of the liquid has been absorbed. Stir and mash lightly.
2. In a casserole, combine remaining coconut cream and sugar.
3. Bring to the boil then simmer until thick. Add the roasted rice and stir fry until thick.
4. Wilt banana leaves by passing over an open flame for several seconds. Line a square heatproof dish with banana leaves.
5. Brush leaves with melted butter.
6. Press cooked rice mixture into the dish.
7. Let stand several minutes before serving.

Ingredients

• 50 g Solid vegetable shortening
• 60 g Butter
• 250 ml Water
• 125 g Sifted flour
• 5 Eggs
• 250 ml Oil
• 60 g Powdered sugar for dusting

Instructions

1. Put shortening, butter and water in a large saucepan.
2. Bring to the boil. When water is briskly boiling, stir in the flour.
3. Continue stirring until mixture is smooth and separates from the sides of the pan.
4. Remove from heat and set aside to cool for 10 minutes.
5. Beat in eggs, one at a time, beating thoroughly after each addition.
6. Set the mixture aside for a few minutes at room temperature.
7. Heat the oil in a frying pan. Scoop about 2 tablespoons of the batter and fry in hot oil until golden brown.
8. Repeat with remaining batter, adding extra oil if necessary.
9. Drain cooked doughnuts on paper towels then dust lightly with sugar before serving.

Ingredients

• 3 Purple yams (about 500 g)
• 500 ml Water
• 1 tablespoon Melted butter
• 125 g Rice flour
• 400 g Sugar
• 300 ml Evaporated milk
• 1/2 teaspoon Vanilla extract
• 1 teaspoon Baking powder

Instructions

1. Peel the yams then boil in water until tender. about 30 minutes.
2. Set aside to cool then grate the yams.
3. Brush a 9 x 5 x 3 in loaf pan with butter.
4. Combine the grated yam, rice flour, sugar, evaporated milk, vanilla extract and baking powder.
5. Stir to mix thoroughly. Pour mixture into prepared loaf pan and steam for 40 minutes or until firm.
6. Remove from the heat and set aside to cool for several minutes before serving.
7. Store any leftovers in the refrigerator.