Simply trim the fat and replace the coconut milk for a healthier taste.
Calories per serving: 214kcal (regular 285kcal)
Fat: 5g (regular 13g)
Protein: 27g (regular 27g)
Carbohydrate: 14g (regular 14g)
Ingredients (serves 4):
500g lamb cubes, shoulder cut, trim all fats
2 large red onions
3 garlic
25g ginger
25g galangal (lengkuas)
25g coriander leaves and stalks
3 green chillies
2 tbsp plain flour
1 tbsp ground black pepper
1 tbsp ground coriander
1 tsp ground cumin
2 cardamom pods, bruised
1 cinnamon stick
1 1/2 tsp salt
4 cups water
1 cup skim milk
Method:
1. Rub salt over lamb cubes and leave to marinate for at least half an hour.
2. Blend onions, garlic, galangal, ginger, fresh coriander and green chillies into a paste.
3. Coat lamb cubes with a thin layer of flour. Spray the bottom of the pan with oil and lightly brown the lamb cubes. Remove meat from pot.
4. Add the paste, ground black pepper, coriander, cumin and cardamom pods. Stir fry for about 3 minutes until fragrant.
5. Add water and cinnamon stick then bring to a boil. Add lamb cubes and leave to simmer with the lid covered, for about 40 minutes until the meat is tender. Add skimmed milk and simmer for another 10 minutes. Let the soup cool completely before storing in the fridge.
6. The next day, skim away the fat on the surface and re-heat the soup. Serve hot with thick slices of bread. Add fried shallots and fresh coriander leaves for garnish.
Tips:
For a richly-flavoured soup, prepare the broth a day before and store overnight in the fridge.
Recipe source: Simply Her magazine (Oct 2006)
Chilled strawberry cheesecake
Prep: 25 minutes
Ingredients (serves 5):
70g graham crackers, crushed
40g QBB Ghee, melted
12 strawberries
1/4 tsp pink food colouring, optional
200ml pineapple juice
1 1/2 tbsp unflavoured gelatin
150ml thickened cream
250g cream cheese
60g caster sugar
1 tbsp lemon juice
Grated zest of 1 lemon
Method:
1. Combine the crushed crackers and melted QBB Ghee together.
2. Take 1-2 tbsp and press into the base of individual dessert cups or bowls. Keep chilled.
3. Hull the strawberries. Squeeze 8 strawberries for juice. Strain and mix with the pink food colouring and keep aside.
4. Quarter the remaining strawberries.
5. Heat pineapple juice and dissolve the gelatin in it.
6. Pour into a blender. Add the cream, cream cheese, sugar and lemon juice. Blend till smooth.
7. Stir in the lemon zest.
8. Take 1/3 of the blended cheese and mix in the strawberry juice.
9. Pour some plain cheese mixture on the chilled crumb base. Top with a little pink cheese mixture. Alternate colours as you like.
10. Garnish with cut strawberries and keep chilled before serving.
Recipe source: Lifestyle magazine (Aug 2006)
Ingredients (serves 5):
70g graham crackers, crushed
40g QBB Ghee, melted
12 strawberries
1/4 tsp pink food colouring, optional
200ml pineapple juice
1 1/2 tbsp unflavoured gelatin
150ml thickened cream
250g cream cheese
60g caster sugar
1 tbsp lemon juice
Grated zest of 1 lemon
Method:
1. Combine the crushed crackers and melted QBB Ghee together.
2. Take 1-2 tbsp and press into the base of individual dessert cups or bowls. Keep chilled.
3. Hull the strawberries. Squeeze 8 strawberries for juice. Strain and mix with the pink food colouring and keep aside.
4. Quarter the remaining strawberries.
5. Heat pineapple juice and dissolve the gelatin in it.
6. Pour into a blender. Add the cream, cream cheese, sugar and lemon juice. Blend till smooth.
7. Stir in the lemon zest.
8. Take 1/3 of the blended cheese and mix in the strawberry juice.
9. Pour some plain cheese mixture on the chilled crumb base. Top with a little pink cheese mixture. Alternate colours as you like.
10. Garnish with cut strawberries and keep chilled before serving.
Recipe source: Lifestyle magazine (Aug 2006)
Cherry crumble cake
Prep: 20 minutes
Cook: 60 minutes
Ingredients (serves 8):
80g soft brown sugar
150g plain flour
2 tsp ground cinnamon
100g QBB Ghee, chilled
100g QBB Ghee, room temperature
60g butter, room temperature
230g caster sugar
2 large eggs, beaten
1 tsp vanilla essence
1 tbsp lemon juice
Zest of 2 lemons
1/4 tsp salt
300g self-raising flour, sifted
200ml light sour cream
400g fresh cherries or 300g fresh raspberries, pitted
Method:
1. Preheat oven to 180 deg C.
2. Line the base of a 20cm spring form tin with non-stick paper and grease the sides.
3. Place the first 4 ingredients in a mixing bowl. Rub in the ghee until the mixture resembles coarse crumbs. Keep refrigerated.
4. Cream second portion of ghee, butter and sugar in large mixing bowl until light and fluffy.
5. Add eggs, a little at a time, beating well after each addition.
6. Add the vanilla essence, lemon juice, lemon zest and salt. Beat very well.
7. Add the flour and the sour cream into the ghee mixture. Begin and end with the flour. Mix well.
8. Place the batter in the prepared tin. Sprinkle with the cherries.
9. Crumble the prepared cinnamon-mix topping on the cherries to cover it.
10. Bake for approximately 60 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in the centre comes out clean.
11. Remove pan from oven and cool thoroughly before cutting.
Tips:
For decorative purposes, dust the cake lightly with sifted icing sugar if desired.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 60 minutes
Ingredients (serves 8):
80g soft brown sugar
150g plain flour
2 tsp ground cinnamon
100g QBB Ghee, chilled
100g QBB Ghee, room temperature
60g butter, room temperature
230g caster sugar
2 large eggs, beaten
1 tsp vanilla essence
1 tbsp lemon juice
Zest of 2 lemons
1/4 tsp salt
300g self-raising flour, sifted
200ml light sour cream
400g fresh cherries or 300g fresh raspberries, pitted
Method:
1. Preheat oven to 180 deg C.
2. Line the base of a 20cm spring form tin with non-stick paper and grease the sides.
3. Place the first 4 ingredients in a mixing bowl. Rub in the ghee until the mixture resembles coarse crumbs. Keep refrigerated.
4. Cream second portion of ghee, butter and sugar in large mixing bowl until light and fluffy.
5. Add eggs, a little at a time, beating well after each addition.
6. Add the vanilla essence, lemon juice, lemon zest and salt. Beat very well.
7. Add the flour and the sour cream into the ghee mixture. Begin and end with the flour. Mix well.
8. Place the batter in the prepared tin. Sprinkle with the cherries.
9. Crumble the prepared cinnamon-mix topping on the cherries to cover it.
10. Bake for approximately 60 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in the centre comes out clean.
11. Remove pan from oven and cool thoroughly before cutting.
Tips:
For decorative purposes, dust the cake lightly with sifted icing sugar if desired.
Recipe source: Lifestyle magazine (Aug 2006)
Green gram porridge with durian
Prep: 2 hours
Cook: 25 minutes
Ingredients (serves 6):
350g whole green gram beans, washed and soaked for 2 hours
1750ml water
200g palm sugar, chopped
60g caster sugar
250ml water
1/4 tsp salt
5 pandan leaves, tied into a knot
200g mashed durian pulp
150ml coconut cream
Method:
1. Combine mung beans and water in a saucepan and boil till the beans turn soft and break up.
2. In the meantime, boil the palm sugar and caster sugar in the 250ml of water and strain.
3. Pour the palm sugar syrup into the pot of boiling mung beans. Add salt and pandan leaves. Simmer for 5 minutes.
4. Add the durian pulp and coconut cream. Stir to combine well and as soon as it comes to a boil, turn off heat.
5. Discard pandan leaves. Serve hot or cold.
Tips:
Green gram beans are also known as mung beans. High in iron and packed with protein, mung beans are also a rich source of thiamin, riboflavin, niacin, potassium, phosphorus and an excellent source of fiber and complex carbohydrates. As eating beans can cause flatulence for some people, it is best not to cook the beans in the same water that was used for soaking.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 25 minutes
Ingredients (serves 6):
350g whole green gram beans, washed and soaked for 2 hours
1750ml water
200g palm sugar, chopped
60g caster sugar
250ml water
1/4 tsp salt
5 pandan leaves, tied into a knot
200g mashed durian pulp
150ml coconut cream
Method:
1. Combine mung beans and water in a saucepan and boil till the beans turn soft and break up.
2. In the meantime, boil the palm sugar and caster sugar in the 250ml of water and strain.
3. Pour the palm sugar syrup into the pot of boiling mung beans. Add salt and pandan leaves. Simmer for 5 minutes.
4. Add the durian pulp and coconut cream. Stir to combine well and as soon as it comes to a boil, turn off heat.
5. Discard pandan leaves. Serve hot or cold.
Tips:
Green gram beans are also known as mung beans. High in iron and packed with protein, mung beans are also a rich source of thiamin, riboflavin, niacin, potassium, phosphorus and an excellent source of fiber and complex carbohydrates. As eating beans can cause flatulence for some people, it is best not to cook the beans in the same water that was used for soaking.
Recipe source: Lifestyle magazine (Aug 2006)
Black sesame paste
Prep: 15 minutes
Cook: 10 minutes
Ingredients (serves 5):
250g black sesame seeds
750ml water
100g caster sugar
250ml UHT milk
3 tsp corn flour stirred into 50ml water
Method:
1. Pick and wash black sesame seeds and drip dry (or spread on a clean tea towel).
2. Heat a wok and dry roast the sesame seeds on medium heat, shaking the pan occasionally. Transfer to a plate as soon as seeds become fragrant. Leave to cool.
3. Put sesame seeds and water into a blender and blend into a smooth paste. You can strain it if you want an even smoother texture.
4. Pour the blended paste into a pot and add sugar and milk.
5. Bring to a boil. To thicken, mix in the corn flour solution.
6. Serve hot.
Tips:
Black sesame seeds are sold at all grocery stores and supermarkets. Black sesame seeds are a good source of calcium - a quarter cup provides at least one third of your daily requirement. Black sesame seeds also have high amounts of protein, phosphorus, iron and magnesium. Ayurvedic physicians recommend eating at least 1 tablespoon of black sesame seeds a day to keep hair glossy and dark.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 10 minutes
Ingredients (serves 5):
250g black sesame seeds
750ml water
100g caster sugar
250ml UHT milk
3 tsp corn flour stirred into 50ml water
Method:
1. Pick and wash black sesame seeds and drip dry (or spread on a clean tea towel).
2. Heat a wok and dry roast the sesame seeds on medium heat, shaking the pan occasionally. Transfer to a plate as soon as seeds become fragrant. Leave to cool.
3. Put sesame seeds and water into a blender and blend into a smooth paste. You can strain it if you want an even smoother texture.
4. Pour the blended paste into a pot and add sugar and milk.
5. Bring to a boil. To thicken, mix in the corn flour solution.
6. Serve hot.
Tips:
Black sesame seeds are sold at all grocery stores and supermarkets. Black sesame seeds are a good source of calcium - a quarter cup provides at least one third of your daily requirement. Black sesame seeds also have high amounts of protein, phosphorus, iron and magnesium. Ayurvedic physicians recommend eating at least 1 tablespoon of black sesame seeds a day to keep hair glossy and dark.
Recipe source: Lifestyle magazine (Aug 2006)
Bubur Terigu
Prep: 3 hours
Cook: 30 minutes
Ingredients (serves 6):
200g soft white wheat (beras terigu)
2000ml water
1/4 tsp salt
150g palm sugar, chopped
50g caster sugar
250ml water
5 pandan leaves, tied into a knot
250ml thick coconut milk
2 tsp cornflour mixed with 50ml water (optional)
Method:
1. Wash beans and soak for 3 hours. Drain and pour into a saucepan. Add the 2000ml water and salt and bring to a boil. Lower heat and simmer till the wheat becomes soft.
2. In a separate pan, boil palm sugar, sugar and water until sugar dissolves.
3. Add the sugar syrup and pandan leaves to the boiling wheat. Leave to boil for another 5 minutes.
4. Add the thick coconut milk and corn flour solution. Bring to a boil while stirring constantly. Turn off heat and discard pandan leaves. Serve warm.
Tips:
Soft white wheat is sold at most grocery shops and supermarkets. It is very nutritious and high in fibre. Soft white wheat can be substituted with pearl barley.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 30 minutes
Ingredients (serves 6):
200g soft white wheat (beras terigu)
2000ml water
1/4 tsp salt
150g palm sugar, chopped
50g caster sugar
250ml water
5 pandan leaves, tied into a knot
250ml thick coconut milk
2 tsp cornflour mixed with 50ml water (optional)
Method:
1. Wash beans and soak for 3 hours. Drain and pour into a saucepan. Add the 2000ml water and salt and bring to a boil. Lower heat and simmer till the wheat becomes soft.
2. In a separate pan, boil palm sugar, sugar and water until sugar dissolves.
3. Add the sugar syrup and pandan leaves to the boiling wheat. Leave to boil for another 5 minutes.
4. Add the thick coconut milk and corn flour solution. Bring to a boil while stirring constantly. Turn off heat and discard pandan leaves. Serve warm.
Tips:
Soft white wheat is sold at most grocery shops and supermarkets. It is very nutritious and high in fibre. Soft white wheat can be substituted with pearl barley.
Recipe source: Lifestyle magazine (Aug 2006)
Bubur pulot hitam
Prep: 4 hours
Cook: 30 minutes
Ingredients (serves 6):
250g black glutinous rice
3000ml water
60g dried longans
100g caster sugar
100g palm sugar, chopped
1/4 tsp salt
4-5 pandan leaves, tied into a knot
250ml thick coconut milk
3 tsp corn flour mixed in 50ml water
100ml coconut cream
Method:
1. Wash glutinous rice thoroughly and soak in water for 4 hours.
2. Put rice and water into a pot and cook until the rice is soft and almost mushy.
3. Add dried longans, sugar, palm sugar, salt and pandan leaves.
4. Simmer over low heat for 10 minutes or until sugar dissolves.
5. Add the thick coconut milk and corn flour solution.
6. Bring to boil for 1 minute, stirring constantly. Remove from heat and discard pandan leaves.
7. To serve, top bubur pulot hitam with 1-2 tbsp of coconut cream.
Tips:
Black glutinous rice or black sticky rice is available at all grocery stores and supermarkets. When soaked, it looks more deep purple than black, and will discolour the water and any food it is cooked with. If you wish to make a reddish bubur pulot hitam, mix together equal amounts of separately washed white glutinous rice and black glutinous rice.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 30 minutes
Ingredients (serves 6):
250g black glutinous rice
3000ml water
60g dried longans
100g caster sugar
100g palm sugar, chopped
1/4 tsp salt
4-5 pandan leaves, tied into a knot
250ml thick coconut milk
3 tsp corn flour mixed in 50ml water
100ml coconut cream
Method:
1. Wash glutinous rice thoroughly and soak in water for 4 hours.
2. Put rice and water into a pot and cook until the rice is soft and almost mushy.
3. Add dried longans, sugar, palm sugar, salt and pandan leaves.
4. Simmer over low heat for 10 minutes or until sugar dissolves.
5. Add the thick coconut milk and corn flour solution.
6. Bring to boil for 1 minute, stirring constantly. Remove from heat and discard pandan leaves.
7. To serve, top bubur pulot hitam with 1-2 tbsp of coconut cream.
Tips:
Black glutinous rice or black sticky rice is available at all grocery stores and supermarkets. When soaked, it looks more deep purple than black, and will discolour the water and any food it is cooked with. If you wish to make a reddish bubur pulot hitam, mix together equal amounts of separately washed white glutinous rice and black glutinous rice.
Recipe source: Lifestyle magazine (Aug 2006)
Lotus seed dessert
Prep: 2 hours
Cook: 30 minutes
Ingredients (serves 6):
200g dried lotus seeds
2250ml water
3 thin slices of ginger
80g pak hup (dried magnolia petals)
100g dried longans
5 pandan leaves, tied into a knot
180g rock sugar
1 1/2 tbsp water chestnut starch mixed with 50ml water
Method:
1. Soak dried lotus seeds in some water for 2 hours.
2. Soak the pak hup for 30 minutes.
3. Remove the bitter tasting stalk from the centre of the lotus seeds.
4. Place drained lotus seeds in a pan and add water and ginger slices. Bring to boil and simmer for about 15 minutes before adding the pak hup, dried longans and pandan leaves.
5. Boil for another 10 minutes and add rock sugar. Boil till the rock sugar dissolves.
6. Remove and discard pandan leaves.
7. Thicken with water chestnut starch solution.
Tips:
* Lotus seeds are sold shelled and dried. You can also buy vacuum-packed boiled lotus seeds from the wet market or supermarket. These usually come without the bitter tasting stalks. In TCM, lotus seeds are believed to "clear heat" and are nutritious and health restoring.
* Dried longans are rich in glucose, sucrose, protein, fatty acids, believed to increase red blood cells and prevent hair loss. From shops selling traditional Chinese medicine and at the dried goods section of supermarkets, there are 2 types. One is dark brown and sticks together - this has been sweetened with brown sugar. The slightly more expensive one is lighter coloured and does not darken the broth.
* Magnolia flower known as pak hup is pungent with warm properties and is good for treating stuffy nose, congestion, and sinus headaches. When cooked, it can be eaten.
* Water chestnut starch is also known as water chestnut flour or powder. A greyish powder, it thickens liquids and gives a beautiful sheen. It doesn't disperse in water as easily as cornflour.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 30 minutes
Ingredients (serves 6):
200g dried lotus seeds
2250ml water
3 thin slices of ginger
80g pak hup (dried magnolia petals)
100g dried longans
5 pandan leaves, tied into a knot
180g rock sugar
1 1/2 tbsp water chestnut starch mixed with 50ml water
Method:
1. Soak dried lotus seeds in some water for 2 hours.
2. Soak the pak hup for 30 minutes.
3. Remove the bitter tasting stalk from the centre of the lotus seeds.
4. Place drained lotus seeds in a pan and add water and ginger slices. Bring to boil and simmer for about 15 minutes before adding the pak hup, dried longans and pandan leaves.
5. Boil for another 10 minutes and add rock sugar. Boil till the rock sugar dissolves.
6. Remove and discard pandan leaves.
7. Thicken with water chestnut starch solution.
Tips:
* Lotus seeds are sold shelled and dried. You can also buy vacuum-packed boiled lotus seeds from the wet market or supermarket. These usually come without the bitter tasting stalks. In TCM, lotus seeds are believed to "clear heat" and are nutritious and health restoring.
* Dried longans are rich in glucose, sucrose, protein, fatty acids, believed to increase red blood cells and prevent hair loss. From shops selling traditional Chinese medicine and at the dried goods section of supermarkets, there are 2 types. One is dark brown and sticks together - this has been sweetened with brown sugar. The slightly more expensive one is lighter coloured and does not darken the broth.
* Magnolia flower known as pak hup is pungent with warm properties and is good for treating stuffy nose, congestion, and sinus headaches. When cooked, it can be eaten.
* Water chestnut starch is also known as water chestnut flour or powder. A greyish powder, it thickens liquids and gives a beautiful sheen. It doesn't disperse in water as easily as cornflour.
Recipe source: Lifestyle magazine (Aug 2006)
Cheng Tng
Prep: 1 hour
Cook: 30 minutes
Ingredients (serves 6):
60g pearl barley
2500ml water
5 pandan leaves, tied into a knot
3 thin slices ginger
80g pitted dried red dates
60g dried longans
50g dried magnolia petals (pak hup)
80g boiled gingko nuts
80g boiled lotus seeds
60g dried persimmon, sliced thinly
150g rock sugar
A few pon da hai (大发籽), soaked in water (from Chinese medical halls and dried goods section of some supermarkets)
Method:
1. Soak barley in some water for 1 hour.
2. Boil it with the water for about 20 minutes over low heat.
3. Add ginger slices, pandan leaves, dried dates, longans and magnolia petals. Boil for further 10 minutes over low heat.
4. Add the remaining ingredients (except pon da hai) and cook over low heat until ingredients are soft. Discard pandan leaves. When the pon da hai disintegrates in water (see pic), discard seed and add to cheng tng.
5. Serve hot or cold.
Tips:
Alternatively, just boil the barley, rock sugar, longans, ginger, red dates and mangolia petals separately and add the other ingredients individually.
Recipe source: Lifestyle magazine (Aug 2006)
Cook: 30 minutes
Ingredients (serves 6):
60g pearl barley
2500ml water
5 pandan leaves, tied into a knot
3 thin slices ginger
80g pitted dried red dates
60g dried longans
50g dried magnolia petals (pak hup)
80g boiled gingko nuts
80g boiled lotus seeds
60g dried persimmon, sliced thinly
150g rock sugar
A few pon da hai (大发籽), soaked in water (from Chinese medical halls and dried goods section of some supermarkets)
Method:
1. Soak barley in some water for 1 hour.
2. Boil it with the water for about 20 minutes over low heat.
3. Add ginger slices, pandan leaves, dried dates, longans and magnolia petals. Boil for further 10 minutes over low heat.
4. Add the remaining ingredients (except pon da hai) and cook over low heat until ingredients are soft. Discard pandan leaves. When the pon da hai disintegrates in water (see pic), discard seed and add to cheng tng.
5. Serve hot or cold.
Tips:
Alternatively, just boil the barley, rock sugar, longans, ginger, red dates and mangolia petals separately and add the other ingredients individually.
Recipe source: Lifestyle magazine (Aug 2006)
Stir-fried green papaya with prawns
Green papaya - Part 3.
The traditional pumpkin-with-dried shrimp dish is re-created with green papaya and carrots.
Ingredients (serves 4-5):
15 medium grey prawns, shelled with tail on
2 tbsp cooking oil
1 red onion, thinly sliced
2 tsp chopped garlic
2 tsp dried shrimps, soaked until soft
1 red chilli, thinly sliced
2 tbsp Shaoxing Chinese wine
350g green papaya, julienned
1 carrot, julienned
1/2 cup water
Salt and pepper, to taste
Method:
1. Wash prawns, then pat dry. Rub prawns with salt. Set aside for 30 minutes.
2. Heat oil in a wok over high flame. Fry onions and garlic until light brown.
3. Add dried shrimps and chilli and fry for another minute, then add the wine, papaya, salt and pepper, and fry for 2 more minutes.
4. Put carrots and water and simmer for about 5 minutes, until water has reduced to a couple of spoonfuls and papaya and carrots are a bit soft.
5. Add prawns and fry till cooked, about 4 to 5 minutes.
Tips:
This dish also works well with other seafood, such as squid or scallops.
Recipe source: Simply Her magazine (May 2007)
Chicken and green papaya soup
Green papaya - Part 2.
Try this simple and nutritious soup for a family dinner.
Ingredients (serves 4-5):
10 cups water
500g chicken breast bone (with some meat remaining)
1 red onion
4 black peppercorns
1 star anise
10 red dates, seeds removed
2 dried scallops
1/2 green papaya, cut into chunks
2 carrots, cut into chunks
Salt, to taste
Method:
1. Combine water, chicken breast, onion, peppercorns, star anise, red dates and dried scallops in a medium-sized pot and bring to a boil.
2. Simmer covered for 20 minutes.
3. Throw the green papaya in and boil for another 30 minutes.
4. Add carrots and cook for about 15 minutes until soft.
5. Before removing from fire, add salt and stir.
Tips:
Meaty pork ribs can be used instead of chicken. Add cuttlefish for flavour.
Recipe source: Simply Her magazine (May 2007)
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