Published by:
Y Three K Publisher41-1, Jalan SB Indah 1/2A,
Taman Sungai Besi Indah,
43300 Seri Kembangan, Selangor, Malaysia.
Tel: 603- 89453000
Fax: 603- 8945 0888
e-mail: admin@y3k.com.my
First published: Jan 2008
ISBN 983-43531-3-1
Author: Mdm. Wong Sip MoiEat, Drink & Be Happy
Our special focus salutes Madam Wong Sip Moi’s enthusiasm as the highlights found in this book have injected variety and a spectrum of delicious recipes. Anyone with a thirst for kitchen culture can learn how to prepare them as many are old-time favourite and have timeless appeal.
Putting together this volume has indeed been another enjoyable experience as we have worked with Madam Wong on two previous books, “Delightful Sweet Treats” & “Old Fashioned Kuih-Muih”.
Enjoy the kitchen experience.
Contents:
TRADITIONAL KOH KUIH1) Spring Flower Cake
2) Traditional Neen Koh
3) Quickie Style Neen Koh
4) Honey Ma Lai Koh
5) Hakka Hei Phan
6) Fujien Pong Siak Ku
7) Nyonya Angku
8) Traditional Sponge-like Fatt Koh
9) Golden Soft Sponge Fatt Koh
10) Fluffy Sweet Potato Fatt Koh
11) Radish Kuih Hong Kong Style
12) Fragrant Small Cakes (Modern Kuih Bahulu)
13) Deep-fried Spicy Groundnuts
14) Sesame Seed Balls (Chien Tui)
15) Smiling Dates
16) Prawn Crackers
17) Vegetarian Prawn Crackers
18) Braided Ribbon Twists
19) Acar (Pickled Vegetables)
LAP MEI
20) Curry Flavoured Fish Floss
21) Meat Floss
22) Home-made Chinese Sausages
23) Liver Sausages
Waxed Meat
Grilled Meat Squares
TRADITIONAL COOKIES
26) Aromatic Kuih Bangkit
27) Tasty Sago Cookies
28) Gula Melaka Kuih Bangkit
29) Dragon Cookies
30) Pineapple Tarts
31) Sunflower Kisses
32) Traditional Peanut Cookies
33) Peanut Cookies
34) Peanut Brittle Rolls
35) Chocolate Peanut Cookies
36) Groundnut Puffs
37) Makmur Biscuit
38) Walnut Cookies
39) Cashewnut Cookies
40) Sugee Cashewnut Cookies
41) Cashewnut Coconut Cookies
42) Desiccated Coconut Pandan Cookies
43) Lumut Biscuits
44) Crispy Dried Fruit Corn Flake Cookies
45) Honey Corn Flake Crisps
46) Coconut Flavoured Corn Flake Cookies
47) Desiccated Coconut Sugee Cookies
48) Flowers Bloom Forth
49) Date Spin Wheel
50) Nam Yee Cookies
51) Orange Cookies in Cups
52) Lemon Cookies
53) Oat Ginger Cookies
54) Dried Herbs Ginger Cookies
55) Preserved Ginger Almond Cookies
56) Kuih Siput (Enjut-enjut Siput)
57) Chocolate Sesame Seed Cookies
58) Rich Chocolate Cookies
59) Criss-cross Pattern Chocolate Delights
60) Kuih Rose (Deep-fried Beehive Snack)
还是传统好!热爱烹饪，从事教学生涯的黄雪梅老师虽然已经退休，然而对烹饪的热诚从未减退，目前还经常受邀到处开班授课。
虽然不断研究新菜式及创意食谱，黄老师说：「创意食谱虽然受欢迎，好的传统食谱更有价值！」我们绝对认同她的看法，老食谱就好比老朋友一般，不花俏却很踏实，经过时间的考验流传下来。
这第三本食谱秉承过去出版两本食谱的原则，讲究内容真实准确、材料简单易买、再加上图文并茂，确保您可以掌握这些值得流传的好食谱。遇到任何有关这些食谱的问题，黄老师欢迎您的询问。
目录 传统糕粿1)开花大蛋糕
2)传统年糕
3)快速年糕
4)蜜香马拉糕
5)传统喜粄（客家喜粄）
6)咸香黄龟糕（福建膨嗄龟）
7)红龟糕
8)传统海棉发糕
9)松软黄金发糕
10)松软甜薯发糕
11)香港萝卜糕
12)香烤小蛋糕
13)酥炸花生粒（鱼皮花生）
14)金堆满屋（煎堆）
15)笑口枣
16)虾饼
17)素虾饼
18)麻花
19)阿杂
腊味
20)咖哩鱼松
21)肉松
22)腊肠
23)猪肝肠
24)腊肉
25)肉干
传统饼干26)传统薯粉饼
27)沙谷万吉饼
28)椰糖薯粉饼
29)龙饼
30)凤梨塔
31)太阳花饼
32)传统花生饼
33)花生酥饼
34)花生酥脆卷
35)巧克力花生饼
36)香脆花生角
37)富贵松饼
38)核桃酥
39)腰豆香酥饼
40)苏基腰豆饼
41)腰果椰子饼
42)椰丝香兰饼
43)青苔饼
44)松脆干果黍米片饼
45)蜜糖脆黍片
46)椰香玉米片饼
47)椰丝苏基杯饼
48)菊花彩米粒牛油香饼
49)枣泥圈饼
50)南乳香脆饼
51)柳橙奶香杯饼
52)柠檬香饼
53)麦片姜饼
54)香料姜味饼
55)蜜姜杏仁饼
56)香辣小螺饼
57)巧克力芝麻饼
58)浓郁巧克力饼
59)纵横巧克力饼
60)炸蜂窝
传统海棉发糕 Traditional Sponge-like Fatt Koh
Ingredients for starter dough:
240g cold, white rice
1½ tbsps wine yeast (pounded)
½ tbsp caster sugar
Some water
Ingredient A:(boiled together until sugar has dissolved, discard leaves, leave solution to cool)
140g caster sugar
400ml water
2 blades pandan leaves
Ingredient B:
300g rice flour
Ingredient C:
½ tbsp Eno fruit salt (plain)
Dash of red, yellow, green colouring
Material & utensil needed:
8 small paper cups
8 koh moulds
Method:
1.Combine white rice, wine yeast, sugar in a clean container. If mixture is too dry, drizzle in a little water. Cover and let it ferment for three days in a cool area.
2.Scale out 80 grams of no.(1) after the fermentation period. Set aside.
3.Pour cooled solution of ingredient (A) into ingredient (B) from a height. Stir-well and add into no.(2). Mix well, strain mixture into a big basin and cover. Leave it to ferment for twelve hours.
4.Mix no.(3) with Eno fruit salt. Divide mixture into three rice bowls. Colour each part with a colour given, leaving the remaining mixture in the basin a natural colour. Pour this natural coloured mixture into the base of small moulds lined with paper cups. Spoon each coloured mixture into paper cups. (You get colourful fatt koh).
5.Arrange in a steamer, steam over high heat for 15 minutes. Check with a skewer should. Once inserted, skewer should come out clean with no bits clinging. (If you are using big moulds the steaming time is different).
