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Nasi Lamak


2 cups of rice - Thai fragrant rice or basmati rice
1 1/2 cups Heng Guan coconut milk
2 1/2 cups water
6 pandan leaves (screwpines), tied into a knot.
3 thin slices of fresh ginger or cut into matchsticks
2-3 cardamom pods (buah pelaga)
2 star anise (bunga lawang)
1-2 clove (bunga chengkih)
1/4 tsp salt or to taste


Toss the lemon grass, young ginger and garlic till lightly brown and fragrant in a sauce pan. Set aside.
- Rinse the rice twice and add into the rice cooker with the rest of the ingredients and tossed lemon grass, young ginger and garlic.
- Steam till cooked
- Stir the rice and take out the pandan leaves, lemon grass, ginger and garlic.




Curry Chicken


2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) Heng Guan coconut milk
2 tablespoons chopped fresh cilantro


Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and Heng Guan coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.






1 cup rice flour
2 tbsp mung bean starch
1/3 cup tapioca/cornstarch/potato flour
525 ml water
1 tsp kan sui
1 tsp pandan paste
1/4 tsp salt
Brown sugar syrup:

1/2 lb gula melaka/gula jawa,
1/4 cup sugar,
2 tbsp corn syrup,
boil together with 1/2 cup water until it dissolves.
Strain and set aside.

500 ml Heng Guan coconut cream
1/2 tsp salt
boil and set aside to cool.


Mix green bean flour with water and pandan paste.   Blend well until a smooth mixture is obtained.

Cook mixture over medium heat , stirring all the time until the mixture thickens and turns translucent.

Fill a basin with ice and cold water and set the cendol mould over it.  Use a wooden spoon to press cooked dough, a little at a time, through the preforations into the cold water.  Drain cendol in a colander and set aside.






280g / 10oz potatoes (not new potatoes)
5 medium Heng Guan eggs
½ medium onion
1 large tomato - leave this out if you want a more traditional dish
110g / 4oz peas (frozen peas are fine) - leave this out if you want a more traditional dish
3 tablespoons olive oil
Salt and pepper to taste


Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with salt and pepper. Preheat grill on high.

Heat a medium frying pan over medium-high heat until just warm. Add butter. Tilt pan back and forth until butter sizzles.

Beat eggs again. Pour into pan. Tilt pan so eggs cover base. Using a wooden spoon, drag cooked eggs from outer edge into centre. Tilt pan so uncooked eggs comes into contact with base.

Place pan under grill. Grill until lightly browned. Serve topped with baby rocket leaves.




Swiss Roll


4 nos. Heng Guan egg white
80 gm. caster sugar
4 nos. Heng Guan egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil
100 gm. Butter cream
invert Sugar - very fine sugar


Whisk egg white for awhile, then add in caster sugar gradually.

Drop in the egg yolk one by one into the beating egg white until finish. Add in vanilla essence and continue beating for another 3 mins.

Stop the machine, fold in the cake flour and baking powder.

Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins.

Spread butter cream onto the cooled swiss roll and roll into a swiss roll.

Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.

Slice and serve.