Y3K Cookbooks - My Secret Recipes Series

FRUITY JELLIES水果燕菜

2011-11-03T18:29:00.008+08:00

Y3K Cookbook Volume No.32
Title: FRUITY JELLIES
Author: Mdm Wong Sip Moi
ISBN 978-967-0328-01-0
First published in October, 2011

Retail price:
RM10 (West Malaysia)
RM12.50 (Sabah/ Sarawak)
$7 (S'pore/ Brunei)

Mail order:
RM12 (Malaysia)
$10 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之32
书名: 水果燕菜
作者: 黄雪梅老师
ISBN: 978-967-0328-01-0
2011年10月出版

零售价:
RM10 (西马)
RM12.50 (沙巴/砂拉越)
$7(新加坡/汶来)

邮购价:
RM12 (西马/沙巴/砂拉越)
$10 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

Colourful & Natural Jelly Desserts

Agar-agar is actually derived from a Malay word, but it has become quite a universal word for the different strands of seaweeds (Gelidium and Gracilaria) used in the making of translucent look jelly desserts.

With a hot weather most year round, cold jellies are a hit with locals and generally it is a natural white colour solution with the addition of white sugar. As we all like the aroma of pandan leaves, in it goes for flavouring and discarded after a boil when the sugar has dissolved well. It is allowed to set and then kept chilled before serving or even can be served non-chilled as according to personal desire.

At other stages, colouring can be added in but today most people prefer it with a natural range of colour ingredients for health benefits.

This issue bring you many ideas to get the most of agar-agar as desserts which need not be served at the end of a meal but can be eaten as easily digested food in meal planning.

CONTENTS

8 西瓜黑莓奇异果燕菜 Watermelon Blackberry Kiwi Jelly
10 草莓葡萄水蜜桃燕菜 Strawberry Grape Peach Jelly
12 水果盆 Attractive Fruit Platter
14 荔枝草莓青葡萄燕菜 Lychee Strawberry Grape Jelly
16 风梨西瓜燕菜 Pineapple Watermelon Jelly
18 奇异果草莓燕菜 Kiwi Fruit Strawberry Jelly
20 草莓黄桃青紫葡萄燕菜 Strawberry Peach Grapes Jelly
22 芒果青红葡萄燕菜 Mango Red & Green Grapes Jelly
24 三色葡萄燕菜 Triple Colours Grape Jelly
26 红白火龙果燕菜 Red & White Dragon Fruit Jelly
28 年柑奇异果燕菜 Mandarin Oranges Kiwi Fruit Jelly
30 莲雾水蜜桃蜜瓜燕菜 Rose Apple Peach Honeydew Jelly
32 水蜜桃奇异果燕菜 Peach Kiwi Fruit Jelly
34 黑莓晶露玉米燕菜 Blackberries Cendol Corn Jelly
36 香芒奇异果燕菜 Mango Kiwi Fruit Jelly
38 龙眼草莓燕菜 Longan Strawberry Jelly
40 香橙黑莓蜜瓜燕菜 Orange Blackberry Honeydew Jelly
42 蓝莓水蜜桃青葡萄燕菜 Blueberry Peach Grape Jelly
44 木瓜香蕉燕菜 Papaya Banana Jelly
46 百香果黑莓燕菜 Pumpkin Sago Chilled Kuih

Above moulds are available for sale. Please contact 603-89453000, fax: 603-89450888 or e-mail to y3krecipes@gmail.com.

CARTOON COOKIES 卡通小饼

2011-09-13T10:43:00.004+08:00

Y3K Cookbook Volume No.31
Title: CARTOON COOKIES
Author: Mdm cOCO kONG
ISBN 978-967-0328-00-3
First published in September, 2011

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$16 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之31
书名: 卡通小饼
作者: COCO KONG老师
ISBN: 978-967-0328-00-3
2011年9月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$16 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

可爱造型小饼
童年的记忆，除了妈妈煮的爱心家庭菜之外，还有什么食物能够让您思念家乡的亲人呢？

逢年过节不能回乡过年的游子，还有什么比家乡寄来一桶融入爱心烘制而成的节日饼干更感动人心呢？

新年亲戚朋友来访，还有什么比以自己亲手制做的饼干款待来得情深意重？

如何在家里烘制饼干以赚取足够的收入，让自己及家人过一个丰盛的大肥年？

《卡通小饼》共有49个造型独特的饼干食谱，除了大受欢迎的卡通及动物造型之外，还有温馨的人物脸谱造型、百看不厌的花果造型、充满节日气氛的节日造型等。虽然无法包罗万有将全部记忆中的造型变成饼干食谱；然而相信可以借助这本食谱抛砖引玉，引发您的创意，大胆尝试制做出独一无二而造型饼干。

其他Y3K出版的饼干食谱：《过年饼》、《又是过年饼》、《糕粿、腊味、饼干》、《做小饼赚大钱》。

Lovable Cookies

Apart from comfort dishes from childhood memories, what would be the next nostalgic food item?

We loved festive food as it would be the time family members bond together and of course the festive cookies can send us drooling as it showed our mother's skill.

This issue "Cartoon Cookies" has a collection of 49 artistic recipes. It is an art making dough baking into satisfying look-alike cookie pieces of lovable cartoon characters or others.

This is for fun. Check out Y3K's collection of other cookie books under titles of "New Year Cookies", "Cookies", "Traditional Koh Kuih, Lap Mei & Cookies", "Little Cookies Earn Big$".

卡通与动物造型小饼 CARTOON & ANIMAL CHARACTER COOKIES
8 愤怒鸟小饼 Angry Bird Cookies
10 小叮口当小饼 Doraemon Cookies
12 海绵宝宝小饼 SpongeBob Cookies
14 DOMOKUN小饼 Domokun Cookies
16 吉蒂猫小饼 Hello Kitty Cookies
18 比卡丘小饼 Pikachu Cookies
20 大吃王马豆辣饼 Pac-Man Chickpea Spicy Cookies
22 电玩绿茶饼 PC Game Green Tea Cookies
24 熊猫饼 Panda Cookies
26 迷你泰迪熊饼 Mini Teddy Bear Cookies
28 小白兔山渣饼 Cute Rabbit-like Cookies
30 小青蛙饼 Frog-like Cookies
32 小老虎饼 Tiger Cub Cookies
34 天鹅牛奶饼 Swan Milky Cookies
36 小狗杏仁饼 Cutie Doggy-Look Cookies
38 迷你刺猬饼 Mini Mock Hedgehog Cookies
40 甲虫小饼 Lady Bug Cookies
42 迷你穿山甲小饼 Mini Pangolin Cookies
44 小牛饼 Small Cow Cookies
46 龙饼 Dragon Cookies
48 小鱼饼 Small Fish Cookies
50 飞鸟咖啡小饼 Birdie Coffee-flavoured Cookies
52 海龟小饼 Turtle-Shaped Cookies
54 小花蛇芝士饼 Snake-Looking Cheesy Cookies
56 蜜蜂小饼 Tiny Bee-Like Cookies
58 毛虫造型风梨饼 Caterpillar Pineapple Filling Cookies
60 小白鼠榴槤饼 Mousy Durian Flavoured Cookies
61 猴王饼 Monkey King Cookies

脸谱花果及其他造型小饼 FACES, FLOWERS, FRUITS & OTHER CHARACTER COOKIES
62 樱桃小丸子芝士饼 Chibi Maruko Chan Cheese Cookies
64 开心红麴饼 Happy Red Rice Grain Cookies
66 阳光男孩小饼 Mock Cheeky Kid Cookies
68 外星人造型饼 Alien Character Cookies
70 阿婆巧克力芝士饼 Granny Chocolate & Cheese Cookies
72 太阳花饼 Sunflower Glory Cookies
74 核桃巧克力花饼 Walnut Flower Cookies
76 玉米蛋黄饼 Sweetcorn Cookies
78 山竹芝士饼 Mangosteen Cheesy Cookies
80 番茄小饼 Tomato Cookies
82 寿桃小饼 Mini Longerity Peach-Like Cookies
84 灯笼小饼 Lantern Cookies
86 爱心薄荷饼 Mint Cookies
88 寿司芝麻饼 Sushi Sesame Seed Cookies
90 汉堡包造型小饼 Mock Hamburger Cookies
92 棒棒饼 Lollipop Cookies
94 火柴小饼 Matchstick Cookies
96 汽车小饼 Mini Car Cookies
98 圣诞树饼 Christmas Tree Cookies
100 铃铛小饼 Ring-A-Bell Cookies
102 小黑人芝麻饼 Darkie Sesame Cookies

DELICIOUS COLD DESSERTS 美味凉糕

2011-08-12T16:35:00.013+08:00

Y3K Cookbook Volume No.30
Title: DELICIOUS COLD DESSERTS
Author: Mdm Wong Sip Moi
ISBN 983-44755-9-8
First published in August, 2011

Retail price:
RM17 (West Malaysia)
RM19 (Sabah/ Sarawak)
$11 (S'pore/ Brunei)

Mail order:
RM19 (Malaysia)
$13 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之30
书名: 美味凉糕
作者: 黄雪梅老师
ISBN: 983-44755-9-8
2011年8月出版

零售价:
RM17 (西马)
RM19 (沙巴/砂拉越)
$11(新加坡/汶来)

邮购价:
RM19 (西马/沙巴/砂拉越)
$13 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

提升幸福感的甜品
我国位于赤道附近，气候终年是夏，一雨成秋。常年平均温度介于21-34℃，炎热而多雨，空气中的湿气非常高。本地人除了喜欢辛辣重口味的食物之外，饭后或茶点时间偏爱甜食如娘惹糕、糖水、蛋糕西点等。

有人说：“喜欢吃甜食的人热情开朗平易近人！”面对甜品的魅力，一般女生的确难以抵抗，甜品也是男女老幼皆欢喜的美食。

在炎热的天气，饭后来一块冰凉美味的糕点，是一大享受。凉糕由于没有如蛋糕般油腻，也没有如娘惹糕那么甜，加上入口冰凉，可以消暑解热气，大受欢迎。

在众多读者要求下，原本已经退休享儿孙福的黄雪梅老师重作冯妇，为爱好甜品的读者研究这些符合本地气候，让人吃后心里充满幸福感的凉糕系列食谱。这本《美味凉糕》含有三十六个简单易做，成功率达百份百的凉糕食谱。

每天尝试一款，让我们一家人开开心心度过每一天，让幸福陪伴我们一生！

Indulge In Delicious Desserts

Our Country faces the tropical heat all year round so with a constant Summer Holiday faring between 21-34 degree Celsius, the humid air makes cold dessert an enjoyable theme.

Our local food range from hot and spicy to thick sauce laced dishes so having a sweet tooth after dinner is something very compelling for both young and old.

Cold desserts do not have the richness as found in creamy cakes or the sweetness associated with Nyonya kuih-muih.

Upon many requests, Madam Wong has once again produced 36 beautiful tasting cold desserts for readers after meals treat. With the help of this cookbook, you can feast on mouth-watering desserts and your guests will feel pampered.

Stay healthy and happy with simple, lovely cold desserts.

Enjoy some sweet things in life.

目录 Contents

白雪黄昏冻糕 Snow White On A Sunset Range

椰青冻糕 Delicious Coconut Dessert

鲜奶油草莓冻糕 Impressive Creamy Strawberry Cold Dessert

水晶奇异果冻糕 Crystal Kiwi Fruit Dessert

西班牙巧克力冻糕 Spanish Chocolate Cold Dessert

龙果奶冻糕 Dragon Fruit Milky Cold Dessert

咖啡冻糕 Coffee Bavarois

蜜桃冻糕 Peach Bavarois

牛奶冻糕 Milky Bavarois

芒果冻糕 Mango Cold Dessert

水晶草莓冻糕 Crystal Strawberry Dessert

椰香奶冻糕 Coconut & Milky Dessert

花生奶冻糕 Groundnut Chilled Kuih

西米芒果冻糕 Sago Mango Chilled Kuih

香蕉奶冻糕 Refreshing Banana Cold Dessert

果冻 Elegant Fruity Cold Dessert

白咖啡奶冻糕 White Coffee Delicious Treat

榴梿奶冻糕 Supreme Durian Dessert

云石绿豆冻糕 Marbled Hoen Kwee Chilled Kuih

水晶风梨冻糕 Crystal Pineapple Dessert

南瓜西米冻糕 Pumpkin Sago Chilled Kuih

椰糖蛋香凉糕 Plam Sugar Eggy Chilled Kuih

蜜香沙谷米凉糕 Honey Sago Kuih

晶露凉糕 Cendol Cold Kuih

芋茸凉糕 Taro Chilled Kuih

枣泥凉糕 Red Dates Cold Dessert

香兰咖椰凉糕 Pandan Fragance Dessert

马蹄蛋花凉糕 Chinese Water Chestnuts Eggy Dessert

彩色马蹄西米凉糕 Colourful Chestnut Sago Dessert

红豆凉糕 Festive Red Beans Dessert

绿茶红豆凉糕 Green Tea Red Beans Dessert

绿茶绿豆凉糕 Green Tea & Mung Beans Dessert

核桃黑芝麻凉糕 Walnut Black Sesame Seed Dessert

南瓜椰香凉糕 Pumpkin Coconut Dessert

巧克力玉米椰香凉糕 Simple Chocolate Corn Coconut Dessert

芒果马豆凉糕 Mango Chickpea Chilled Kuih

PAUS包

2011-06-20T11:51:00.005+08:00

Y3K Cookbook Volume No.29
Title: PAUS
ISBN 983-44755-8-1
First published in July, 2011

Retail price:
RM17 (West Malaysia)
RM19 (Sabah/ Sarawak)
$11 (S'pore/ Brunei)

Mail order:
RM19 (Malaysia)
$13 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之29
书名: 包
ISBN: 983-44755-8-1
2011年7月出版

零售价:
RM17 (西马)
RM19 (沙巴/砂拉越)
$11(新加坡/汶来)

邮购价:
RM19 (西马/沙巴/砂拉越)
$13 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

喝杯茶吃个包

据说“包子”历史上也称面玺、玉尖面、馒首、肉馒头等等，流传至今已有1800年历史。《事物纪原》记载，诸葛亮南征孟获，在渡泸水时，邪神作祟，按南方习俗，要以“蛮头”（南方少数民族的头）祭神，便下令以麦面裹牛羊猪肉，做如人形以祭，始称馒头，实际上这就是最初的包子。馒头原本是有馅的，后来为了区别，才将无馅的称为“馒头”，有馅的称之为“包子”。

最著名的包子有天津“德聚号”的“狗不理包子”、上海城隍庙“南翔”的“小笼包”、台湾“鼎泰丰”的“灌汤包”。每年五月，香港长洲“抢包山”活动，每个包山挂上了6,000多个印上「平安」的包子。

在本地，每逢星期日早上，不论风和日丽或刮风下雨，茶楼总是高朋满座。一家人趁星期日不用上班上学，在茶楼一盅两味，喝杯茶吃个包，除了可以满足口腹之欲，还可促进家人关系。除了传统的大包、叉烧包、生肉包、豆沙包之外，菜包、咖喱包、流沙包、窝包等都大受欢迎。

这本《包》食谱收集了37个受欢迎的包食谱，让你做出口味独特，酒楼无法尝到的各种包子。

Down For A Cup Of Tea And Eat A Pau

Paus have been a popular snack food in China with a recorded history of more than 1,800 years. It used to be an 搊ffering food?meant for prayers to deities with the original form sprouting from mantou. Many years down the road, mantou took to the plain version while pau came with a variety of fillings.

We now have the famous Tientsin paus, small Shanghainese paus encased with stock and filling. Taiwan has their own version of a similar pau but comes in a bigger form. Hong Kong has an annual 揚au Festival?in Cheung Chau where a hill of 6,000 paus are stamped with the 揚ing Ann?character. These are assembled together and a mad scramble to reach the top begins yearly in May, just to reach out for the topmost prosperous pau perched on the highest point.

Locally, most dim-sum restaurants are usually packed to burst at the seams during weekends as families gather to savour dim-sum and paus. There are many types of paus to choose from, like the Big Pau, Charsiew Pau, Sang Yoke Pau, Red Bean Pau, Vegetable Pau, Curry Pau, Salted Egg Yolk Pau, Nestled Pau and others.

The concept of innovation is ever-growing as seen in our new issue.

Enjoy paus!

特色馅料包 Special Filling Paus

8 酥皮豆沙包 Flaky Skin Red Beanpaste Paus
10 豆沙牛奶包 Beanpaste Milky Paus
12 红豆包 Red Bean Paus
14 黑芝麻包 Black Sesame Seed Paus
16 芝麻酒酿包 Sesame Fermented Glutinous Rice Paus
18 梅菜莲蓉包 Mui choy Lotus Paste Paus
20 寿桃包 Peach Longevity Paus
22 咖啡莲蓉包 Coffee Lotus Paste Paus
24 流沙包 Salted Egg Yolk Paus
26 牛油包 Butter Paus
28 咸蛋奶黄麦包 Salted Egg Custard Paus
30 牛油椰包Butter Custard Paus
32 迷你金瓜包 Mini Pumpkin Paus
34 班兰奶黄包 Pandan Custard Paus
36 灯笼糖包 Lantern Look Alike Paus
38 金鱼红罗卜包 Carrot Mock Goldfish Paus
40 刺猬黑米巧克力包 Mock Hedgehog Chocolate Paus
42 芋香椰包 Taro Coconut Paus

菜包子 Vegetable Paus
44 沙葛虾米包Yambean Dried Shrimp Paus
46 番薯菜包 Sweet Potato Vegetable Paus
48 虾米韭菜包 Dried Shrimp Chive Paus
50 罗汉素包 Loh-han Vegetarian Paus
52 佛手肉碎包 Chayote Minced Meat Paus
54 芝士马铃薯包 Cheese Potato Paus

肉包 Meat Filling Paus
56 大包Big Paus
58 生肉包 Sang Yoke Paus
60 叉烧包 Charsiew Paus
62 割包/扣肉包 Ge Paus (Sandwich Paus)
64 窝包 Nestled Paus
66 咖哩鸡包 Chicken Curry Paus
68 鸡窝包 Chicken Nestled Paus
70 笋丁梅菜包 Bamboo Shoot Mui Choy Paus
72 笋丁鸡肉包 Bamboo Shoot Chicken Paus
74 芝士磨菇包 Cheese & Button Mushroom Paus
76 马铃薯鸡咖哩包 Potato Chicken Curry Paus
78 福州菜肉包 Fookchow Vegetable Pork Paus
80 福州红糟包 Fookchow Red Rice Wine Yeast Paus

STEAMED BREAD蒸面包

2011-05-20T12:33:00.005+08:00

不必烘炉也能做面包
27个健康蒸面包食谱

Y3K Cookbook Volume No.28
Title: STEAMED BREAD
ISBN 983-44755-7-4
First published in June, 2011

Retail price:
RM15 (West Malaysia)
RM17 (Sabah/ Sarawak)
$10 (S'pore/ Brunei)

Mail order:
RM17 (Malaysia)
$13 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之28
书名: 蒸面包
ISBN: 983-44755-7-4
2011年6月出版

零售价:
RM15 (西马)
RM17 (沙巴/砂拉越)
$10(新加坡/汶来)

邮购价:
RM17 (西马/沙巴/砂拉越)
$13 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

No Oven Needed
Steamed Bread In The Making

Bread making is often thought of as being very complicated and definitely an oven is needed in the final procedure. Beautiful aroma from baked bread can envelop a room and this spells a truly bonded family.

Many readers do not own an oven or cannot take baked products because of heatiness due to our tropical weather. Can bread be done through the steaming method?

The method we have printed is the answer as innovation has created fuel saving ways of cooking rice, ice cream being deep-fried, cakes baked in microwave ovens, so bread food can be produced without an oven.

Of course you cannot expect the aroma of steamed bread to waft around but this will be a new park of food with better nutrition and no heaty goodness.

Wholesome ingredients put together can be healthy concoctions. So enjoy imaginative ways with bread all day long.

不必烘炉做面包

面包往往与烘炉画上等号，面包香气由烘炉散发开来飘荡在空气中，幸福指数一百分。

不少读者询问：没有烘炉可以做面包吗？怕热气，面包可以不烘吗？

做面包而不用烘炉就好比煮饭不用火一般难以令人信服。然而，随着时间的演变，很多过去不可能的事情已经变得可能，不但煮饭可以不必火，冰淇淋可以炸，微波炉可以烘蛋糕，做面包不用烘炉已不希奇。

少了烘烤这个传统程序，改而以蒸的方式制作面包，虽然少了面包特有的香气，却多了一点健康概念，更加符合顺应自然，讲究养生之道的现代人。

这本《蒸面包》有廿七个简单易做的面包食谱供参考，不论作为早餐、简单午餐或下午茶皆适宜。

目录 CONTENTS

8 蒸吐拿萍果面包 Steamed Tuna Apple Bread
10 蒸培根面包 Steamed Bacon Bread
12 蒸培根香葱卷 Steamed Bacon Spring Onion Rolls
14 蒸煎海鲜卷 Steamed Fried Seafood Rolls
16 蒸炸咸菜包 Steamed Deep-fried Hamchoy Buns
18 蒸蒜味芝士面包 Steamed Garlic & Cheese-Flavour Buns
20 香肠面包 Sausage Rolls
22 蒸芝士面包卷 Steamed Cheese Bread Rolls
24 蒸葱花面包 Steamed Spring Onion Bread
26 珍珠煎包 Fried Pearly Buns
28 日式咖哩面包 Japanese-style Curry Buns
30 蒸千层番薯面包 Steamed Multi-Layered Sweet Potato Buns
32 蒸红麴豆沙卷 Steamed Red Rice Wine Yeast Beanpaste Rolls
34 蒸五香面包卷 Steamed Five Spice Bread Rolls
36 花生卷 Peanut Rolls
38 番茄班兰卷 Tomato Pandan Rolls
40 养生面包 Nutritious Bread
42 番薯开口面包 Sweet Potato Smiley Buns
44 巧克力甜甜圈 Steamed Chocolate Doughnuts
46 古早味蒸面包 Traditional Steamed Buns
48 山药桂圆面包 Steamed Herbal Taste Buns
50 波菜南瓜卷 Spinach Pumpkin Rolls
52 蒸芝麻豆腐辫子面包 Steamed Sesame Seed Taufoo Plait
54 西瓜造型面包 Mock Watermelon Buns
56 紫蝴蝶卷 Purple Butterfly Bows
58 黑豆健康面包 Steamed Black Bean Buns
60 绿豆面包 Green Beans Bread

Prosperity Fatt Koh 开运发糕

2010-12-18T11:14:00.014+08:00

Y3K Cookbook Volume No.27
Title: PROSPERITY FATT KOH
ISBN 983-44755-6-7
First published in December, 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之27
书名: 开运发糕
ISBN: 983-44755-6-7
2010年12月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

开运发糕

听过发糕的来历吗？传说以前有一位农家小媳妇在拌粉蒸糕时不小心碰翻了一碗酒糟，由于担心遭到公婆责骂，硬着头皮把沾了酒糟的粉浆蒸熟。谁知由于酒糟的发酵作用，这一笼糕蒸得特别松软可口，发糕就此流传开来。

發糕又叫發粿，是中国南方的潮汕、福建、海陆丰及台湾传统民俗过年的糕点。古代即流传过年吃发糕以求好兆头，这种风俗随着当时南来的祖先被带到本地并广为流传。

发糕在蒸煮的过程中受热膨胀，使表皮胀裂，呈十字或不规则型的裂痕。发糕谐音发财、高升，因为发糕寓意着发财、发家等意义，深受群众喜欢。发得越大，裂痕越深，象征发大财、发好运，即代表运势越好的象征。

这本《开运发糕》共有六十多个食谱，分为“传统发酵法”、“简易发酵法”及“咸味发糕”三个系列。在健康为前提之下，书内教导制做发糕所采用的食材都是天然材料，让你做得开心、吃得健康。

Fatt Koh: A Natural Heritage
Do you know the story of how fatt koh was born. According to folklore, a housewife accidentally spilled a bowl of wine residue onto her tray of batter meant for kuih. She had no choice but to steamed it as it would displease her in-laws with wastage. But the kuih came out all fluffy and nice. Fatt Koh was brought forth by mistake.

This kind of sweet rice cakes are more popular in southern China like the Teochew area, Fujian, certain clan of Hakkas, most Taiwanese and others. In the olden days, it was of good significance to eat fatt koh during the Lunar year. Traditionally, they are good symbolic food as altar table offerings.

After a good proof, you need strong heat to swell up the rice cakes so a well-risen cake should have a characteristic crack at the surface with a few segments giving out their smiley faces. As the word “fatt” rhymes with the pun of “being prosperous”, it should go down well with most Chinese people.

With the help of this book "Prosperity Fatt Koh", you can feast on 63 different range of fatt koh using either traditional, simple or savoury methods. Using many natural ingredients without the aid of artificial inedible food colouring,
it becomes a collection of fatt koh treats.

目录 CONTENTS
传统发酵法 TRADITIONAL FERMENTATION METHOD
8 传统发糕 Traditional Fatt Koh
10 传统香草发糕 Traditional Vanilla Fatt Koh
12 传统奇异果发糕 Traditional Kiwi Fruit Fatt Koh
14 传统百香果发糕 Traditional Passion Fruit Fatt Koh
16 传统洛神发糕 Traditional Roselle Flower Fatt Koh
18 传统覆盆子发糕 Traditional Raspberry Fatt Koh
20 传统桑椹果发糕 Traditional Mulberry Fatt Koh
22 传统青柠檬红茶发糕 Traditional Green Skinned Tangerine Red Tea Fatt Koh
24 传统芒果发糕 Traditional Mango Fatt Koh
26 传统蔗汁发糕 Traditional Cane Juice Fatt Koh
28 传统绿茶发糕 Traditional Green Tea Fatt Koh
30 传统薏米发糕 Traditional Barley Fatt Koh
32 传统甜菜根发糕 Tradtional Beetroot Fatt Koh
34 传统青瓜酸梅发糕 Traditional Cucumber Preserved Sour Plum Fatt Koh
36 传统莲藕发糕 Traditional Lotus Root Fatt Koh
38 传统黑枣发糕 Traditional Black Dates Fatt Koh
40 传统紫薯发糕 Traditional Purplish Sweet Potato Fatt Koh
42 传统芋泥发糕 Traditional Taro Fatt Koh
44 酒酿发糕 Tapai Fatt Koh
46 印尼发糕 Indonesian Fatt Koh
48 酒酿豆浆发糕 Tapai Soybean Milk Fatt Koh
50 酒酿草莓优格发糕 Tapai Strawberry Yoghurt Fatt Koh
52 酒酿西兰花发糕 Tapai Broccoli Fatt Koh

简易发酵法 SIMPLE FERMENTATION METHOD
54 简易发糕 Simple Fatt Koh
56 糙米香发糕 Brown Rice Fatt Koh
58 双色发糕 Dual-coloured Fatt Koh
60 红糖发糕 Gula Perang Fatt Koh
62 五谷黄糖发糕 Five-Grain Brown Sugar Fatt Koh
64 红枣茶发糕 Red Date Tea Fatt Koh
66 桂格麦香发糕 Quaker Oats Fatt Koh
68 菊花山渣发糕 Chrysanthemum Haw Fatt Koh
70 龟苓蜂蜜发糕 Guilinggao Honey Fatt Koh
72 东革亚里咖啡发糕 Tongkat Ali Coffee Fatt Koh
74 蔓莓山药发糕 Cranberries Shan Yao Fatt Koh
76 红麴杞子发糕 Red Yeast Wolfberries Fatt Koh
78 黑芝麻发糕 Black Sesame Seed Fatt Koh
80 红豆发糕 Red Beans Fatt Koh
81 黑豆发糕 Black Bean Fatt Koh
82 香茅发糕 Lemon Grass Fatt Koh
84 黑金发糕 Black Gold Fatt Koh
86 苦瓜发糕 Bittergourd Fatt Koh
88 番茄发糕 Tomato Fatt Koh
90 金瓜发糕 Pumpkin Fatt Koh
92 波菜发糕 Spinach Fatt Koh
94 哈蜜瓜发糕 Honeydew Fatt Koh
96 蓝莓发糕 Blueberry Fatt Koh
97 椰浆发糕 Coconut Milk Fatt Koh
98 香蕉发糕 Banana Fatt Koh
99 罗汉果发糕 Luo Han Guo Fatt Koh
100 香橙发糕 Orange Flavoured Fatt Koh
102 桂香萍果发糕 Cinnamon Apple Fatt Koh
104 杂果发糕 Mixed Fruits Fatt Koh
106 榴莲发糕 Durian Fatt Koh
108 椰糖绿豆发糕 Palm Sugar Green Beans Fatt Koh
110 巧克力发糕 Chocolate Fatt Koh
112 可乐发糕 Cola Fatt Koh

咸味发糕 SAVOURY FATT KOH
114 培根马铃薯发糕 Bacon Potato Fatt Koh
116 咖哩鸡肉发糕 Chicken Curry Fatt Koh
118 香菇芋香咸发糕 Taro Mushroom Savoury Fatt Koh
120 虾米香发糕 Dried Shrimp Fatt Koh
122 牛油香葱发糕 Buttery Spring Onion Fatt Koh
124 芝士发糕 Cheese Fatt Koh
126 鲜奶玉米发糕 Fresh Milk Corn Kernel Fatt Koh

CHEF'S SECRET RECIPES 总厨拿手菜

2010-11-04T15:59:00.008+08:00

Y3K Cookbook Volume No.26
Title: CHEF'S SECRET RECIPES
ISBN: 978-983-44755-5-0
First published in NOVEMBER 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之26
书名: 总厨拿手菜
ISBN: 978-983-44755-5-0
2010年11月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

Chef's profile:
Chef Chay Foo Kiong
Present Post: Executive Chef
Number of Years Spent In The Kitchen: 32 years (year 2010)
Signature Dishes: The versatile nature of Chinese cooking gives me a lot of room to experiment with ingredients and flavours.

Resume:
1978-1979
Stopped education at Form 3 level to be a kitchen helper at Bee Bee Coffee Shop in Petaling Street, K.L.

1979-1981
My father was the Head Chef of Imperial Room Restaurant in Hotel Malaysia, Jalan Bukit Bintang where I started off as a kitchen apprentice.

1981-1986
My father was made the Head Chef of Imperial Room Restaurant at Sun Complex where I continued to do kitchen chores under him.

1986-1990
My father retired and started a restaurant in Taman Midah, Cheras and I was roped in to help.

1990-1991
I am on my own two feet as the Third Chef at Metro Restaurant in Wisma MPI (name later changed to Wisma Hong Leong), K.L.

1991-1995
I was made to be the Second Chef at Lotus Imperial Restaurant near the Tengkat Tung Shin (Indian Temple vicinity near Tung Shin Hospital), K.L.

1995-1997
I worked as the Third Chef at Restoran Oversea (Head quarters), Imbi Road, KL.

1997-2005
I joined Restoran Oversea at Armada Complex, Petaling Jaya to become the Second Chef.

2005 to present
I am now the Executive Chef at Restoran Damansara Palace, Mutiara Damansara, Petaling Jaya, Selangor.

Interview with Chef Chay
1. Why did you pick cooking as a career?
My late father Chay Choon Char was a strict no-nonsense man and touted with respect for his Shanghainese cooking. He was my idol and I wanted to have that kind of respect in the kitchen so I decided to travel the same path.

2. Did you face any difficulties?
I started as an apprentice so you must have the interest and perseverance. The hours were very long and irregular and you must have self-initiatives to pick up ideas and techniques all the time.

3. Any special memories?
My late father was very strict and all through the years, he taught me nothing. Once I told my mother about this and she waited for my father to come home. She scolded him for not teaching me a thing or two. Father retorted as to how come I learn anything if he were to hold my hand to cook a dish. He felt I must learn through observation as cooking is a live art.

4. Was it a long climb for you in this industry?
I was an apprentice at 17 years old and become Executive Chef at 42 years old. I have been cooking for the last 25 years and am still experimenting with techniques and flavourings.

5. What are the duties of an Executive Chef:
1) Totally in-charge of kitchen operation and its administration work.
2) Kitchen rules have to be laid down and a network of teamwork planned.
3) Duties of everyone and how it will be related to work.
4) Look into the menu, purchasing of ingredients, promotion of certain dishes, look-out for new innovation products and the planning to purchase new equipment.
5) Check on kitchen work, what goes into a dish and inspection checks on the correct proportions.
6) Checks on fresh ingredients and the complaint lists by diners.
7) Checks on kitchen equipment, tools and utensils, to change or not to.
8) Meetings with other inter-related departments, F&B promotions, costing, purchasing terms.
9) Ensure cleanliness and safety aspects at the kitchen.
10) Guidance to staff, in-house training, planning strategy.
11) Reports to the F&B Director or G.M. on work related matters.

6. With 32 years of experience behind you, what are your words to young people who possess the same passion about food?
It is a job with career advancement but not everyone is cut-out to be one. To walk in the footsteps of a chef, you have to love food and must be nurtured continuously. Never stop learning as a good chef must be able to pick up new ideas, technique and how to fuse things together. Be conscious of how surroundings can have an effect on the food and if you do not have the passion, you can't stay on very long.

7. To an ordinary layman who is not a chef, how can this volume of "Chef's Secret Recipes" be helpful?
Everyone of us have different taste buds as some like it savoury and some like it on the light side. Ingredients do differ so to cook according to the book, you have to follow very precisely both ingredients and methods. Let your family decide on how good their family chef has churned out recently.

厨房总司令谢富强师傅
目前职位：总厨
厨艺经验：32年（至2010年）
专长：千变万化的中餐

履历：
1978-1979年初中三毕业，在吉隆坡茨场街美美茶室当茶室助手。
1979-1981年父亲在吉隆坡武吉免登马来西亚酒店的丰泽园担任总厨，跟随父亲当学徒。
1981-1986年父亲换到吉隆坡太阳大厦的丰泽园担任大厨师，继续追随父亲。
1986-1990年父亲退休后在吉隆坡蕉赖宝敦花园开设餐馆，协助父亲的餐馆事业。
1990-1991年吉隆坡丰隆大厦美都餐厅担任三厨。
1991-1995年吉隆坡同善医院旁的莲花丰泽园担任二厨。
1995-1997年吉隆坡海外天大饭店燕美路总店担任三厨。
1997-2005年八打灵再也海外天大饭店Armada大厦分店担任二厨。
2005年至今八打灵再也白沙罗皇宫大酒家担任总厨。
谢富强师傅访谈
1. 为何进入这行？
父亲已故谢春泽（外号大头虾，当时雪隆最有名气的上海菜名厨）在家是一个严父，在酒楼是一名受到尊敬的上海菜大厨师。他是我的偶像，自小就想像他一样成为受人尊重的大厨师，辍学后就跟他学厨艺。

2. 开始从事这个行业时面对什么难题？
以前由马皇（学徒）做起很辛苦，工作时间很长，厨房人手不够，一个人要负责多种工作，不过拿到很多经验，基础扎实。

3. 有什么难忘的回忆？
父亲很严厉，跟随他多年，从来不教煮菜的工夫。有一天我忍不住向母亲抱怨，母亲等父亲回家时骂他：“自己的孩子都不教！” 父亲回应：“拿着你的手教你煮，你永远学不到东西。自己去看，去发觉！” 这句话如当头棒喝点醒我：让人家教而自己不动脑，工夫不会精。只有自己用心去研究，学得的才是最宝贵的经验，一生受用不尽。

4. 你如何才能爬至目前职位？
17岁出来做学徒，42岁才当上总厨。当25年厨师，不断创新菜式及酱料，认为自己已经有总厨的实力才接受这个职位。

5. 总厨的任务是什么？
总厨(厨房里的总司令)，任务繁杂：
1、全面负责厨房生产与管理工作。
2、制定厨房生产的运转程序和各项规章制度，并组织实施。
3、负责厨房生产任务的安排和工作协调。
4、负责菜单的筹划及更换，负责菜点规格或标准食谱的制定以及新品种的开发。
5、负责对厨房工作的控制和菜肴质量、卫生情况的检查。
6、定期征求餐厅对菜点质量和生产供应方面的意见，处理客人对菜肴质量的投诉。
7、负责制定厨房设备、工具、用具的更换及添置计划。
8、负责与相关部门的沟通及合作，做好菜点的销售、成本核算、设备维护、原料采购等工作。
9、检查厨房环境和生产过程的消防安全工作。
10、负责对部门员工的指导、培训、考核工作。
11、完成餐饮总监或总经理交办的其他工作任务。

6. 从事这个行业32年，你对想从事这个行业的年轻人有什么建议？
厨师是一个很有前途的工作，希望成为一个好厨师的基本条件是：一定要对品尝美食感兴趣，不只于满足口腹之欲，还要有热忱研究如何烹调这道美食的习惯。在一个行业能够达到成功者一定很专业，对他从事的行业了如指掌，同时抱着“敬业乐业”态度做事的人。

7. 一般人不是厨师，怎样根据这本《总厨拿手菜》煮出一桌好菜？
每个人口味不一样，有些人喜欢咸些，有些人喜欢淡点，买的材料可能也有出入。第一次跟据食谱学烹调时，一定要读清楚内容，然后跟足材料及做法。煮好的菜肴让家人尝试，收集各人意见后，才根据大家的口味调整调味料的用量。这样一来，你也可以成为家人心目中的大厨师。

目录Contents:
海鲜 SEAFOOD
8 红烧腐皮卷拌南非鲍鱼 Red-braised Foopey Rolls with Abalones
10 白雪菇炒带子 White Mushrooms Fried with Fresh Scallops
12 上海式炸熏鱼 Deep-fried Carp Shanghai-style
14 四川石甲 Siakap in Szechuan Sauce
16 法式香草焗鳕鱼 Cod Fish Baked Ala French
18 乌达鱼滑豆腐煲 Otak-otak Fish Paste Beancurd Pot
20 咸蛋白饭鱼 Salted Egg With Whitebait Fish
22 麻香辣汁白饭鱼 Spicy Whitebaits
24 生抽王蒸鲨鱼嘴 Shark's Snout with Premium Soy Sauce Steamed
25 玉米芝士沙拉虾 Corn Nibblets Cheese Salad Prawns
26 泰式虾 Siamese Prawns
28 姜米酒蒸大头虾 Ginger Wine Steamed With Prawns
30 沙茶酱炒虾球 Sata Sauce Fried Prawn Curl
32 梅子明虾 Plum & Prawns Duet
34 渔家小炒 Dainty Squid Dish
36 咖哩海鲜蒸水蛋 Curry Tasting Seafood With Steamed Egg Pudding
38 桂花蟹松 Kwai Fah Flossy Crab

肉类 MEAT
40 酱爆花腩 Hot Fried Belly Pork
42 镇江骨 Zhen Jiang Ribs
44 虾酱排骨 Shrimp Sauce Spare-ribs
45 香茜肉片 Aromatic Spicy Meat
46 蒙古排骨 Mongolian Spare-ribs
48 虾酱花腩煲 Belly Pork with Shrimp Sauce
50 烟肉卷 Smoked Bacon Rolls
52 哈儿巴（炸大肠） Crunchy Pig's Intestines
54 韭菜爆鹿松 Chives and Venison
56 娘惹鹿肉煲 Venison Pot Nyonya-style
58 脆米花椒鸡丁 Crispy Rice Grains Szechuan Peppercorn Diced Chicken
60 干爆鸡 Scented Chicken
62 宫保双椒炒鸡柳 Kungpo Dual Capsicums Fried with Chicken Fillet
64 风味茄子鸡煲 Brinjal Chicken In A Pot
66 金汁鸡粒焖豆腐 Chicken Braised Taufoo with Golden Pumpkin Sauce
68 蒜香莲藕爆鸡柳 Fragrant Garlic Lotus Root Fried with Chicken Fillet

菜类 VEGETABLES
70 吡呖羊角豆 Superb Ladies Fingers
72 肉酱杂菌锅 Magical Mushrooms Meaty Sauce
74 风味三色豆 Spicy Treat
76 咸蛋炒苦瓜 Salted Egg Fried With Bittergourd
78 杏片烟肉高丽菜 Almond Flakes with Bacon and Cabbage
80 杏片素菓 Vegetarian Hemisphere
82 腐乳豆筋菜煲 Gluten Vegetable & Foo Yee Pot
84 鸡肉松茄子 Chicken Meat Floss with Brinjals
86 芹香小炒 Potatoes Variety Dish

小食、饭、面 SNACKS - RICE - NOODLES
88 韭菜饼 Chives Fried Fritters
90 越式乌达卷 Vietnamese-style Otak-otak
92 鲜虾脆盒 Prawn Hats
94 金丝球 Golden Balls
96 脆米鸳鸯肉炒饭 Crispy Rice Grains Ying & Yang Meat Fried Rice
98 XO酱鸳鸯粉 Ying & Yang Noodles With XO Sauce
100 红油拉面 Special Effects Noodle
102 大连炒米粉 Da Lian Fried Meehoon

Pingpi Mooncakes冰皮月饼

2010-07-23T17:17:00.012+08:00

Pingpi Mooncakes
Y3K Cookbook Volume No.25
ISBN 978-983-44755-4-3
Authors: Wong Sip Moi

Publisher: Y Three K Publisher

First published in Aug, 2010

Retail price:
RM12 (West Malaysia)
RM14.50 (Sabah/ Sarawak)
$8.50 (S'pore/ Brunei)

Mail order:
RM14 (Malaysia)
$11 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之25
冰皮月饼
ISBN: 978-983-44755-4-3
2010年8月出版

零售价:
RM12(西马)
RM14.50 (沙巴/砂拉越)
$8.50(新加坡/汶来)

邮购价:
RM14 (西马/沙巴/砂拉越)
$11 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

月饼全书
传统上，中秋节吃月饼这种习俗在中国已经流传超过一千年。在我国，月饼不但是华人在中秋节必备之物，友族同胞对月饼宠爱有加。近代，除了传统的“烘皮月饼”之外，“燕菜月饼”及“冰皮月饼”越来越受大众欢迎。

“冰皮月饼”1989年由香港制饼师傅郭鸿钧所创，至今已经有22年历史。传统月饼以糖酱和面粉做皮，经过烘烤成金黄色；冰皮月饼的外皮则是以白色糕粉（熟糯米粉）制成后放在冰箱保存而得其名。目前商业性生产的冰皮月饼大多数采用淀粉制成，好处是可长时间不裂开、不老化。

传统月饼的馅料一般采用莲蓉及蛋黄为主要材料；冰皮月饼由于不需要烘烤，馅料的选择比传统月饼更具弹性。除了采用传统馅料之外，还可以采用炒绿豆馅、水果馅、奶油、芝士等，可谓变化多端。

收集我们出版的月饼食谱（全套三本）--《爱。月饼》、《时尚燕菜月饼》、《冰皮月饼》，就好比将月饼顾问请回家中。不论是烘皮月饼、燕菜月饼或冰皮月饼，这三本月饼食谱都能够找到答案。

Mooncake Encyclopedia
The Mooncake Festival was first celebrated by high ranking officials in North China more than a thousand years ago. It has become a norm for local Chinese to present mooncakes as gifts to elders or friends. This is in line to wish for roundness or completeness of success. Well, over the years, the pretty flair of mooncakes have walked into the hearts of other ethnic races too.

Apart from traditional baked mooncakes, you have the new wave of jelly mooncakes and pingpi mooncakes. The trendy pingpi mooncake can still be considered as a young concoction of 22 years, first started in 1989 by a Hong Kong baker, Chef Kwek Hong Jun.

Normal baked mooncakes have skin coming from a mix of flour and syrup pastry but pingpi mooncakes are made of cooked white glutinous rice flour. The completed mooncakes are chilled hence the name in Chinese is "Iced skin mooncakes". There is a great variety of such mooncakes in the market but a certain stabilizer is being used to prevent the skin from cracking or turning tough during sale time.

In traditional baked mooncakes, filling can be rather conservative as most
come filled with lotus paste and salted egg yolks. But unbaked pingpi mooncakes tend to have a wider choice of filling. Choose between bean paste, fruity mix, custard, cheese and a fanciful lot.

We are proud to have completed a full set (3 books) of cookbooks, all on mooncakes. Place into your collection of our "Mooncakes", "Fashionable Jelly Mooncakes" and "Pingpi Mooncakes". Need answers to mooncake making, leaf through the pages.

ContentS 目录
10 草莓栗子龙果冰皮月饼
Strawberry Chestnut Dragon Fruit Pingpi Mooncakes
12 黑金炭香火龙果冰皮月饼
Charcoal Dragon Fruit Pingpi Mooncakes
14 豆沙白环草莓冰皮月饼
Red Bean White Lotus Strawberry Pingpi Mooncakes
16 芋茸白玉冰皮月饼
Taro White Lotus Pingpi Mooncakes
18 火龙果咸豆沙芒果草莓冰皮月饼
Dragon Fruit Savoury Bean Fruit Fragance Pingpi Mooncakes
20 奇异果榴梿豆沙冰皮月饼
Kiwi Durian Red Bean Pingpi Mooncakes
22 蓝莓白莲蓉薄荷冰皮月饼
Blueberry White Lotus Minty Pingpi Mooncakes
24 奶皇枣泥薄荷橙香冰皮月饼
Custard Date Minty Orange Pingpi mooncakes
26 黑芝麻班兰冰皮月饼
Black Sesame Seed Pandan Pingpi Mooncakes
28 冬茸桂圆火龙果冰皮月饼
Winter Melon Longan Dragon Fruit Pingpi Mooncakes
30 南瓜榴梿芋香冰皮月饼
Pumpkin Durian Taro Pingpi Mooncakes
32 雪耳枣泥冰皮月饼
Snow Fungus Date Paste Pingpi Mooncakes
34 卡布基诺翠玉冰皮月饼
Cappuccino Jade Ring Pingpi Mooncakes
36 芝士莲蓉蓝莓冰皮月饼
Cheese Lotus Blueberry Pingpi Mooncakes
38 芝麻芝士白咖啡冰皮月饼
Sesame Seed Cheese White Coffee Pingpi Mooncakes
40 橙香绿茶冰皮月饼
Orange Green Tea Pingpi Mooncakes
42 火龙果玉环冰皮月饼
Dragon Fruit with Egg Yolk Pingpi Mooncakes
44 芒果绿野金玉冰皮月饼
Mango Pandan Corn Pingpi Mooncakes
46 椰丝班兰冰皮月饼
Coconut Fragrance Pandan Pingpi Mooncakes
48 豆沙玉米班兰芒果冰皮月饼
Red Beans Corn Pandan Mango Pingpi Mooncakes
50 花生黑芝麻火龙果冰皮月饼
Peanut Black Sesame Seed Dragon Fruit Pingpi Mooncakes
52 红龟冰皮月饼
Angku Pingpi Delight
54 迷你冰皮月饼
Mini Pingpi Mooncakes
56 黑芝麻花生冰皮月饼
Black Sesame Seed Peanut Pingpi Mooncakes
58 枣泥咸豆沙香橙冰皮月饼
Date Paste Savoury Bean Paste Orange Pingpi Mooncakes
60 绿茶红豆沙冰皮月饼
Green Tea Red Bean Paste Pingpi Mooncakes
62 白巧克力迷你月饼
White Chocolate Mini Pingpi Mooncakes
63 巧克力迷你月饼
Chocolate Mini Pingpi Mooncakes
64 奶皇黑炭冰皮月饼
Custard Charcoal Pingpi Mooncakes
66 栗子柠檬冰皮月饼
Chestnut Lemon Pingpi Mooncakes
68 水晶仙桃
Crystal Peach
70 水晶燕菜月饼
Crystal Jelly Mooncakes

To purchase Pingpi mooncake moulds, please log on to following blog:

http://y3kfreerecipes.blogspot.com/2010/07/mooncake-moulds.html

Cupcakes小蛋糕

2010-05-26T15:09:00.005+08:00

Y3K Cookbook Volume No.24
ISBN 978-983-44755-3-6
First published in May, 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之24
小蛋糕
ISBN: 978-983-44755-3-6
2010年5月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

开心小蛋糕

“小蛋糕”也称为“杯子蛋糕”，这种蛋糕与一般的蛋糕不同之处在于其大小只供一人享用，通常采用小纸杯或小铝杯烘烤而成。

早至1828年，美国一名食谱作者在她著作的食谱内第一次提到“小蛋糕”，当时还没有制做小蛋糕的模型，由于这些小蛋糕是以瓷杯为模具，因此而取名“杯子蛋糕”。此后，凡是体积小如茶杯的蛋糕统称为“杯子蛋糕”或“小蛋糕”。

有趣的是：多年后，当地厨艺爱好者开始采用量杯计算方法制做杯子蛋糕，食谱简单易懂，只采用一杯牛油、两杯糖、三杯面粉、四粒蛋，所以也称为“1234蛋糕”。这些小蛋糕与传统牛油蛋糕相比，只采用一半份量的牛油及鸡蛋，所以比较不油腻，制做成本也相对性比较低。

蛋糕烘好之后，装饰能够使蛋糕看起来更加可口。小蛋糕装饰最吸引人之处在于没有任何限制，没有所谓对与错。你可以和孩子们采用任何糖果、糖霜、巧克力米、椰丝、果酱等，随心所欲地在蛋糕上任意涂鸦，发挥你的创意。

Baking Cupcakes for Fun

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup.

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or moulds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.

In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Decorating cupcakes is a great family activity. Part of the fun is that there are no hard and fast rules to follow. Similarly, there are no right or wrong ways to decorate cupcakes. By using icings and candy, along with other objects like plastic trinkets, sprinkles, colored sugar or coconut, it's easy to customize and decorate cupcakes quite easily. Enjoy!!

目录Contents:
8 柚子小蛋糕 Citrus Flavoured Cupcakes
10 竹炭小蛋糕 Bamboo Charcoal Cupcakes
12 芒果小蛋糕 Mango Cupcakes
14 波萝小蛋糕 Pineapple Desire Cupcakes
16 豆浆萝卜小蛋糕 Soybean Carrot Cupcakes
18 鱿鱼丝迷你蛋糕 Cuttlefish Shred Cupcakes
20 香橙杏仁小蛋糕 Orange Zest Almond Flake Cupcakes
22 蔓越莓波菜小蛋糕 Cranberries Spinach Cupcakes
24 椰糖小蛋糕 Palm Sugar Cupcakes
26 柠檬可可小蛋糕 Lemon Chocolate Cupcakes
28 苦瓜小蛋糕 Bittergourd Cupcakes
30 青豆迷你蛋糕 Green Peas Cupcakes
32 谷粮蔓越莓小蛋糕 Muesli Cranberry Cupcakes
34 阳光南瓜小蛋糕 Sunshine Cupcakes
36 红麴蜜桃小蛋糕 Red Yeast Powder Peach Cupcakes
38 南瓜西梅子小蛋糕 Pumpkin & Prune Cupcakes
40 桂圆黑糖小蛋糕 Dried Longan Cupcakes
42 芝麻核桃小蛋糕 Sesame Seeds Walnut Cupcakes
44 香葱小蛋糕 Fragrant Onion Cupcakes
46 桂香苹果小蛋糕 Fragrant Spice & Apple Cupcakes
48 绿茶核桃小蛋糕 Green Tea Walnut Cupcakes
50 薄荷巧克力小蛋糕 Mint chocolate Cupcakes
52 榴莲糕小蛋糕 Durian Dodol Cupcakes
54 区丽区杏桃小蛋糕 Oreo & Apricot Cupcakes
56 香蕉核桃小蛋糕 Banana Walnut Cupcakes
58 奶香红茶小蛋糕 Milky Tea Cupcakes
60 巧克力榛果小蛋糕 Chocolate Hazelnut Cupcakes
62 玉蜀黍小蛋糕 Corn Kernels Cupcakes
64 吐拿小蛋糕 Tuna Cupcakes
66 菜莆迷你蛋糕 Preserved Choypoh Cupcakes
68 贡糖小蛋糕 Peanut Flake Cupcakes
70 彩色软糖小蛋糕 Coloured Jelly Sweet Cupcakes
72 相思红豆小蛋糕 Red Beans Cupcakes
74 香橙小蛋糕 Orange Desire Cupcakes
76 蜂蜜红枣小蛋糕 Honey Red Date Cupcakes
78 山渣咖椰小蛋糕 Haw Flakes Kaya Cupcakes
80 太阳花籽蜂蜜小蛋糕 Sunflower Seeds Honey Cupcakes
82 蔬菜小蛋糕 Veggie Cupcakes
84 菲律宾咸蛋糕 Savoury Filipino Cake
86 紫菜枸杞小蛋糕 Seaweed Wolfberries Cupcakes
88 黄梨可可粒小蛋糕 Pineapple Chocolate Cupcakes
90 白雪小蛋糕 Snowy Cupcakes
92 焦糖小蛋糕 Caramel Shell Kisses
94 玉米脆片红枣小蛋糕 Cornflakes Red Dates Cupcakes
96 苹果小蛋糕 Apple Cupcakes
98 美乃滋肉松小蛋糕 Mayonnaise Meat Floss Cupcakes
100 泡沫小蛋糕 Bubble Cakes
102 北海道戚风小蛋糕 Hokkaido Chiffon Cupcakes
104 牛油芝士小蛋糕 Butter & Cheese Cupcakes
106 百香果芝士小蛋糕 Passion Fruit Cheese Cupcakes
108 枸杞芝士小蛋糕 Wolfberreis Cheesy Cupcakes
110 芝士巧克力小蛋糕 Cheese Chocolate Marbled Cupcakes
112 红萝卜芝士小蛋糕 Carrot Cheese Cupcakes
114 柠檬红茶芝士小蛋糕 Lemon Red Tea Cheese Cupcakes
116 芋头芝士小蛋糕 Taro Cheese Cupcakes
118 蓝莓芝士小蛋糕 Blueberry Cheese Cupcakes
120 芝士圈巧克力小蛋糕 Cheese Ring Chocolate Cupcakes
122 优格小蛋糕 Yoghurt Cupcakes
124 蔓越莓优格小蛋糕 Cranberry Yoghurt Cupcakes
126 绿茶优格小蛋糕 Green Tea Yoghurt Cupcakes

MICROWAVE COOKING with Patricia 微波食谱NO.1

2010-04-08T10:57:00.010+08:00

Y3K Cookbook Volume No.23
Title: MICROWAVE COOKING with Patricia
ISBN: 978-983-44755-2-9
First published in April 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之23
书名: 微波食谱NO.1
ISBN: 978-983-44755-2-9
2010年4月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

微波炉皇后，教你快捷简单烹饪法

微波炉是现代厨房必备之恩物，尤其是身兼两职，既要出外工作打拼，又要充当一家之煮的女强人，微波炉使烹调更加方便简单。然而，根据过去的经验及调查所得，大部份家庭对于微波炉的运用只局限于煮热开水及弄热冷菜冷饭而已，其他用途一概不知。有鉴于此，Y3K特地向拥有多年以微波炉烹调经验的高手—Patricia Fair讨教，并要求她研究一本以家庭菜为主的微波食谱。

Patricia是本国第一位以微波炉教导烹饪的导师，同时也是第一位上电视节目教导以微波炉烹调。英语及广东话一样流利的她，在事业上是一位女强人；然而对烹饪情有独钟，曾到日本接受微波炉知识训练，对微波炉的运用了如指掌。当然，她的食谱也同样适宜采用传统方法处理。

如果你对于微波炉烹调有任何疑问，Patricia欢迎你向她请教，她将会乐意的为你解答。

Patricia Fair - Queen Of The Microwave Oven

A microwave oven is simply a very convenient kitchen appliance as the main advantage of it is speed. Easy to operate if you fully understand all the do's and do not's, busy people will find it real handy when it comes to defrosting or reheating a wide variety of foods. It has quite a range of other functions to cater for daily cooking but according to our survey, general families just fail to comprehend on the oven's operations.

Patricia, an expert in microwave cooking has compiled 60 simple recipes and a rough guide for readers. This should help you to enjoy the maximum benefits on the usage.

Patricia, a lady of many talents, is the pioneer teacher in microwave cooking and coincidentally, the first cookery demonstrator for microwave cooking series on television programmes. She is English speaking but her fluency in Cantonese is remarkable. She has a natural flair for the culinary world and had enrolled for a microwave cooking course in Japan years ago before the microwave oven made it's initial appearance in the local market.

These are positive recipes in order for everyone to enjoy trying them out.

Patricia Fair: 016 - 316 1206 (patfair1002@yahoo.com)

微波炉烹饪专家
大马第一位以微波炉教导烹饪的导师，同时也是第一位上电视节目教导以微波炉烹调的专家。

Expert in microwave cooking.
The pioneer teacher in microwave cooking and coincidentally, the first cookery demonstrator for microwave cooking series on television programmes.

CONTENTS
1.Chicken鸡
10 炸鸡腿配开胃柠檬酱Oven Fried Drumsticks with Lemon Sauce
12 黑椒黄金鸡Black Pepper Golden Chicken
14 美味叉烧鸡Delicious Chicken Char Siu
16 滋补帝皇鸡Nutritious Emperor Chicken
18 香葱麻油鸡Sesame Oil Spring Onion Chicken
20 简易咖哩鸡Instant Chicken Curry with Potatoes

2.Duck, Beef, Lamb鸭/牛/羊
22 草果药材鸭Herbal Braised Duck
24 简易牛肉仁当Easy Beef Rendang
26 黑椒牛柳Stir Fry Beef Tenderloin
28 迷迭香焖羊肉Rosemary Lamb Stew
30 咖哩羊肉Lamb Curry

3.Fish鱼
32 泰式蒸鱼Steamed Fish Thai-Style
34 冬炎蒸鱼Steamed Fish Tom Yam-Style
36 酸辣亚叁鱼Fish Assam Pedas
37 酸甜荔枝鱼Sweet Sour Lychee Fish
38 姜茸蒸鱼Steamed Ginger Paste Fish
39 咖喱鱼头Curry Fish-Head

4.Seafood海鲜
40 海鲜乌达乌达Seafood Otak-Otak
42 甜辣花蟹Sweet Chilli Flower Crab
44 叁峇臭豆虾Prawn Petai Sambal
45 椰香海鲜汤Seafood in Coconut Gravy
46 大葱辣椒煎蛋Chilli Onion Omelette
48 肉碎豆腐Beancurd with Meat Toppings

5.Vegetables蔬菜
50 四川菜炒鸡柳Stir Fry Szechuan Vege with Chicken Strips
51 苦瓜焖鸡Braised Bittergourd with Chicken
52 咖喱杂菜Mixed Vegetable Curry
54 芦笋炒虾球Stir-fried Prawns with Asparagus
55 黄梨巴遮里Pineapple Pachree

6.Claypot Dishes瓦煲烹调
56 瓦煲豉油鸡Claypot Soy Sauce Chicken
57 瓦煲豆腐Claypot Taufoo
58 瓦煲鸡饭Claypot Chicken Rice
60 瓦煲鸡粥Claypot Chicken Porridge

7.Noodles/ Rice面类/饭
62 传统鸡饭Traditional Chicken Rice
64 寿面Festive Noodles
66 可拉布冬粉Kerabu Tung Hoon
68 香焖米粉Braised Vermicelli
70 鱼片米果条Fish Fillet Kway Tiau
72 即食面Instant Noodles Delight
73 蔬菜豆签Vegetable Bean Mee

8.Soup汤
74 ABC蛋花汤ABC Egg Drop Soup
75 菜心鱼滑汤Choy Sum Fishpaste Soup
76 苋菜鱼丸汤Spinach and Fishballs Soup
77 四川酸辣汤Szechuan Sour & Hot Soup
78 大葱汤Onion Soup

9.Nutritious Fast Food营养快餐
80 香肠烤马铃薯Potato Snack Cups
82 家乡汉堡包Burgers Salad Buns
84 香肠口袋面包Pita Bread Hot Dog
85 营养沙律Hearty Salad

10.Cakes & Cookies蛋糕及饼干
86 杯子蛋糕Party Cupcakes
88 核桃红萝卜蛋糕Carrot Walnut Cake
89 纸盒烤蛋糕Cake in A Box
90 开心曲奇饼Happy Cookies
91 谷粮慕斯里Muesli Bites

11.Desserts, Kuih, Beverage甜点、糕、饮品
92 水果卡斯特派Fruit Custard Pie
94 营养热可可Nutritious Hot Cocoa
95 水果蜜饯Fruit Compote
96 柠檬卡斯特Lemon Custard
98 班兰椰汁糯米糕Serimuka
100 香椰酱蓝花糯米糕Pulut Tai Tai with Coconut Sauce
102 香兰椰丝卷Kuih Ketayap

Little Cookies Earn Big $

2009-10-27T16:29:00.011+08:00

Y3K Cookbook Volume No.22
Title: Little Cookies Earn Big $
ISBN: 978-983-44755-1-2
First published in November 2009

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之22
书名: 做小饼赚大钱
ISBN: 978-983-44755-1-2
2009年11月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

Little Cookies Earn Big $
In a run-up to CNY, every family spring cleans the house. This is in line with the renewal process as it makes the world go round. Prayers often centre around blessings for a blissful marriage, elevated position in one's career, brilliant off springs with good study marks or another year of good health.

Traditional practices are still observed. The halls are decked with blooming plants, new clothes are sewn, festive dishes are planned or hampers sent to the elders. It may be a season of goodwill for the affluent but for a cash-strapped family, it can be a tight season as it coincides with a new semester as money is needed for school books, uniform, shoes and transport.

Wise housewives may resort to earning some festive money like baking cookies for sale. Perhaps, mini goals would be a good way to start. If opportunity does not present itself, she will create the opportunity. Readers can look up our other festive cookies books like "New Year Cookies" and "Cookies". With another new volume created by Coco, it may continue to impact the lives of many industrious people. baking cookies can be both sustainable and rewarding in a home business opportunity.

做小饼赚大钱

华人新年的传统送旧迎新习俗，家家户户都会赶在新年前将家里弄得焕然一新，祈望来年不论是家庭、事业、学业、健康等都更胜往年。

新年需要添置家具、买新衣、准备丰盛大餐、送礼等，这些都需要一笔钱。加上新年往往碰上学校刚开学，孩子的校服、书本、交通费等开支接踵而来，往往让人喘不过气来，大喊钱不够用。

在钱不够用的压力之下，如何开源节流？一些脑筋灵活的家庭主妇逢年过节都会做些糕饼售卖以赚钱帮补开支；有些心灵手巧的主妇甚至在一个新年或节日售卖糕饼就赚得盆满钵满。

Y3K以往总是以读者的需要而策划食谱书，包括两本新年饼干食谱《过年饼》（2006年12月出版）及《又是过年饼》（2007年12月出版），目前这本《做小饼赚大钱》（2009年11月出版）也不例外。我们找到专业烘焙专家江丽凤老师将她多年心得公诸于众，让大家在这个新年来临之际，做饼干赚新年钱。

Author作者
江丽凤老师 Coco Kong Ley Hung (Tel:012-8513915)

江丽凤老师是一名经验丰富的烹饪专家，桃李满门。目前为Y3K烹饪顾问，每期为读者提供好吃容易做的家常小菜。

江老师首次与Y3K合作出版这本《做小饼赚大钱》食谱，内含超过60个详细制做过程，好吃又好看的的新年饼干。

Coco Kong started her career as a cooking instructor in Miri. At present, she is generous enough to act as a contributor to Y3K recipes and as a bi-monthly issue, Coco incorporates many of her simple homely fare for readers to enjoy.

Her debut book "Little Cookies Earn Big $" is a baking issue with 60 recipes. It may be a way to encourage enterprising readers to look for rewarding incentives.

饼模 Cutter
6 焦糖蛋黄酥饼Syrup Glazed Shortbread
8 动物小饼Mmm?Cartoon Ideas
10 日本紫菜饼Japanese Seaweed Cookies
12 桂花香饼Cinnamon Fancy Cookies
14 糙米饼No-fuss Brown Rice Squares
16 小鸡饼Cutie Chick-shaped Cookies
18 芝麻葱香饼Sesame Seed Shallot Crisp Cookies
20 香料橙饼Spiced Orange Starry Treats
22 花生薄荷饼Groundnut Mint Cookies
24 爱心饼Heart Kisses
26 巧克力米饼Cereal Chocolate Cookies
28 芝士饼Cheesy Butterflies
30 车轮饼Cart Wheel Cookies
32 巧克力松仁饼Chocolate Pine Nut Cookies
34 开心酥饼Pistachio Happy Hearts
36 核桃橙饼Walnut Orange Cookies
38 蜜糖麦香巧克力饼Honey Cereals Chocolate Cookies
40 芋香小饼Taro Cookies
42 双层三角形饼Double Layered Triangular Cookies
44 摩卡榛果饼Mocha Hazelnut Cookies

纸杯 Paper Cups
46 豆豆杯饼Nutty Cups
48 美味小杯饼Tasty Cup Cookies
50 奇异果麦香小饼Kiwi & Cereal Cookies
52 蔓越莓酥饼Cranberry Cornflake Cookies
54 脆粟米饼Cornflake Cookies
56 榛果芝士小杯饼Hazelnut Cheese Cups

挤花袋 Piping
58 芝士饼Parmesan Cheese Cookies
60 心花怒放Happy Holiday Cookies
62 椰花小饼Coconut Flower Blossoms
64 向日葵饼Sunflower Kisses
66 奶茶酥饼Red Tea Crunch
68 黑糖杏仁酥Gula Merah Almond Fingers

手工饼 Manual
70 香蒜小饼Garlic Flavoured Cookies
72 哈哈饼Spicy Cookies
74 咖啡糖衣饼Coffee Flavoured Sugar Cookies
76 波菜小饼Spinach Crisps
78 卡士特酥饼Custard Melting Moments
80 黑糖杏仁饼Dark Brown Sugar Almond Cookies
82 山楂圆饼Haw Flake Cookies
84 麦片饼Cereal Crisps
86 葵花杏仁饼Sunflower Seeds Almond Cookies
88 鸳鸯饼Twisted & Sliced Cookies
90 南乳牛耳饼Nam Yee Mock Cow Ear Cookies
92 黑白芝麻芝士脆饼Black & White Sesame Seeds Cheese Cookies
94 巧克力饼Chocolate Crackles
96 小圆饼Snowballs
98 柠檬芝士雪球Lemon Cheesy Snowballs
100 杏桃饼Unbeatable Apricot Bites
102 苹果饼Apple Sauce Cookies
104 红茶杏仁酥Red Tea Almond Cookies
106 果仁麦香小饼Dried Fruit Oat Cookies
108 绿茶饼Green Tea Cookies
110 螺饼Kuih Siput (Enjut-enjut Siput)
112 开心香椰酥饼Crisp Coconut Crescents
114 辫子饼Braided Cookies
116 方块酥Tiers of Cheer
118 彩色千层饼Colourful Layered Cookies
120 巧克力薄荷饼Chocolate Mint Cookies
122 斑马切片饼Zebra Pattern Cookies
124 瓜籽瓦片Sugar & Seed Crunch
126 腰豆方饼Cashewnut Sliced Cookies

TRADITIONAL KUIH-MUIH STEP BY STEP 做糕真简单

2009-09-25T10:56:00.010+08:00

Y3K Cookbook Volume No.21
Title: TRADITIONAL KUIH-MUIH STEP-BY-STEP
ISBN: 978-983-44755-0-5
First published in October 2009

Retail price:
RM17 (West Malaysia)
RM19.50 (Sabah/ Sarawak)
$11 (S'pore/ Brunei)

Mail order:
RM19 (Malaysia)
$14 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之21
书名: 做糕真简单
ISBN: 978-983-44755-0-5
2009年10月出版

零售价:
RM17 (西马)
RM19.50 (沙巴/砂拉越)
$11 (新加坡/汶来)

邮购价:
RM19 (西马/沙巴/砂拉越)
$14 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

Kuih-Muih Exotica

This book is the answer to the demand for Madam Wong to share more of her cookery talent as she has some examples of good kuih making.

Baked, boiled, steamed, fried or chilled, the verdict is that kuih is a favourite at many parties and gatherings. They are pleasing to the eye as well as the taste bud and as such make a lovely presentation. With a good spread printed, it's bound to wow family and guests as few can resist the appeal of kuih-muih.

So try your hand at making these snacks and desserts of old taste but with modern precision. It's fun to learn as Madam Wong shows the way.

Richard & Catherine (The Editors)

大受欢迎糕点

本地人偏爱糕点,不论是早餐、茶点、饭后、宵夜皆适宜。一杯茶配上一两块糕点，与朋友或家人一面品尝糕点，一面高谈阔论，不但能够将工作压力舒缓下来，还可促进彼此之间的感情。

本地糕点种类繁多，这与我们的民族结构不无关系。中式糕点、马来糕、娘惹糕、印度糕、还有少数民族的传统糕点不下数百种，各有所爱。

多种马来糕点当中，炸香蕉是大马最受欢迎的糕点，不论小甘榜或大城市都可以看到小贩在街边现炸现卖。然而，香蕉的种类、粉浆的采用与比例都香蕉糕是否可口息息相关。

要求我们提供食谱的华人读者当中，炸年糕排行第一。

香甜可口又变化多端的娘惹糕不但受到各族人民的喜爱，甚至让外国人都赞不绝口。

在我们的要求下，糕点高手黄雪梅老师再次献出她珍藏多年的糕点食谱，与大家分享，绝不藏私！

余庚财与谢宋美(编辑)

About The Author

Madam Wong Sip Moi is a teacher by profession but has retired years ago. With a flair for cooking, she decided to upgrade her skill doing intensive training and research in various reputed cooking schools in Hong Kong, Taiwan and Singapore.

In 1978, she started her cooking classes which has over the years trained hundreds and hundreds of cooking enthusiasts. Her many recipes have been repeatedly published by Y3K Publisher under titles of "Delightful Sweet Treats" (Vol.4), "Old-Fashioned Kuih-Muih"(Vol.7), "Traditional Koh Kuih, Lap Mei & Cookies"(Vol.14), "Fashionable Jelly Mooncakes"(Vol.20).

In response to repeated requests, the author has decided to select some of her new wave popular recipes for this fifth book of hers, known as "Traditional Kuih-Muih Step By Step"(Vol.21).

Happy trying!

作者序

本地著名烹饪导师黄雪梅是一名教员（目前已经退休），业余醉心研究烹饪，先后到香港、台湾、新加坡及本地向名师学习厨艺。1978年创办“永赞烹饪班”，开班教授厨艺，桃李满门。

黄老师于2005年与Y3K合作出版一本以燕菜与糕点的食谱《好味糕点》，大受欢迎。2006年出版另一本以传统糕点、娘惹糕点、燕菜等食谱的《古早味糕点》，并于2008年推出《糕粿。腊味。饼干》及2009年八月推出大受欢迎的《时尚燕菜月饼》。这本《做糕真简单》是黄老师第五本食谱专辑。

目录CONTENTS

煎及炸糕点 Shallow Fried & Deep Fried Kuih-Muih

6 脆炸三色年糕 Triple Decker Nian Gao
8 炸甜圈圈 Sweet Potato Doughnuts (Kuih Keria)
10 蜂巢炸香蕉 Crispy Banana Fritters (Pisang Goreng)
12 炸甜香蕉团 Jemput-jemput Pisang
14 脆炸绿豆饼 Green Bean Fritter Snacks
16 芋丝鲜虾球 Taro & Prawn Balls
18 脆炸马铃薯球 Deep-fried Potato Balls
20 香煎葱油饼 Panfried Spring Onion Pancakes
22 水煎包 Panfried Pau with Water
24 鲜虾锅贴 Crispy Oriental Prawn Ravioli
26 网状煎饼 Roti Jala
26 印尼式豆畔咖哩 Dhall Curry Indonesian-style
28 曼煎糕 Ban Chien Kuih (Apam Balik)
30 牛舌饼 Ox Tongue Biscuits

蒸糕 Steamed Kuih-Muih

32 南瓜喜粄 Pumpkin Hee Pan
34 花生馅南瓜喜粄 Pumpkin Hee Pan with Peanut Filling
36 五色蔬果养生糕 Colourful Gorgeous Veggie Kuih
38 鸳鸯糯米蓝花糕 Pulut Tekan with Kaya
40 咖椰糯米蓝花糕 Kuih Pulut Kaya
42 甜薯椰丝球 Onde-Onde
44 椰丝香兰卷 Kuih Dadar (Kuih Ketayap)
46 印尼木薯糕 Kuih Getuk (Pounded Tapioca Kuih)
47 椰浆红豆糕 Red Bean Kuih
48 木薯千层糕 Tapioca Layared Kuih
50 豆片千层糕 Green Peas Layered Kuih
52 双色椰浆糕 Kuih Talam
54 椰浆沙谷夹层糕 Abuk-abuk Sago with Coconut Milk Layer Topping
56 香芋沙谷米层糕 Taro Sago Layered Kuih
58 南瓜香芋层糕 Pumpkin Taro Kuih
60 芋茸椰浆糕 Taro & Coconut Milk Kuih
62 香兰椰浆马蹄糕 Kuih Tako
64 沙谷米椰浆层糕 Sago Coconut Milk Layer Kuih
66 椰丝木薯糕 Kuih Lepat Ubi
68 黑糯米裹仔粿 Black Glutinous Rice Kuih Kochi
70 椰糖香蕉糕 Lepat Pisang
72 槟城娘惹肉粿 Kuih Berlauk
74 香烤蕉叶糯米卷 Pulut Panggang
76 蕉盒软糕 Tepung Pelita

脆炸三色年糕 Triple Decker Nian Gao

脆炸绿豆饼 Green Bean Fritter Snacks

蜂巢炸香蕉 Crispy Banana Fritters (Pisang Goreng)

曼煎糕 Ban Chien Kuih (Apam Balik)

炸甜圈圈 Sweet Potato Doughnuts (Kuih Keria)

炸甜香蕉团 Jemput-jemput Pisang

五色蔬果养生糕 Colourful Gorgeous Veggie Kuih

香烤蕉叶糯米卷 Pulut Panggang

甜薯椰丝球 Onde-Onde

椰丝香兰卷 Kuih Dadar (Kuih Ketayap)

芋茸椰浆糕 Taro & Coconut Milk Kuih

椰丝木薯糕 Kuih Lepat Ubi

花生馅南瓜喜粄 Pumpkin Hee Pan with Peanut Filling

Y3K Cookbooks - Vol 20 - Fashionable Jelly Mooncakes 时尚燕菜月饼

2009-09-03T15:46:00.008+08:00

Y3K Bilingual (English/ Chinese) Cookbook Vol.20

Title: Fashionable Jelly Mooncakes 时尚燕菜月饼
Authors: Wong Sip Moi

Publisher: Y Three K Publisher

ISBN:978-983-43531-9-3 (Printed in Malaysia)

First published: 1st August 2009

Selling Price: RM10 (excluding postage charges)

For enquiry, please e-mail to:y3krecipes@gmail.com

延续月饼文化

华人传统节日源远流长，每个节日都有一些感人肺腑的典故。华人也是一个喜欢吃的民族，每个节日少不了都与吃扯上关系。农历八月十五中秋佳节的庆典食物月饼、芋头、菱角等，当中最受欢迎的莫过于月饼。

Y3K在2007年出版一本《爱。月饼》食谱，收罗多种烘皮月饼、冰皮月饼、冰淇淋月饼及燕菜月饼，读者回馈希望我们再次出版一些燕菜月饼食谱。我们邀得本地著名烹饪导师黄雪梅助阵，研究新颖燕菜月饼食谱，这本《时尚燕菜月饼》内含21个创意食谱，所有食谱均准确无误。这些月饼不论是自己享用，送礼或售卖赚钱皆适宜。
Turning Jelly Mooncake Fantasy Into Reality
We all look forward to yearly festivals and much of the allure lies in the traditions. As the mooncake festival comes around, it is often associated with eating mooncakes, small taroes, caltrops (ling jiao) and feasting. But during the last couple of years, a new wave mooncake known as jelly mooncake is the in-thing for the lantern festival.

In year 2007, Y3K has published a book on the theme of “MOONCAKES”. We received an overwhelming demand for more jelly mooncake recipes.

It was a pleasure to work with Mdm. Wong Sip Moi once again as she delivered her fourth book offering readers a vast choice of jelly mooncakes. Your efforts in experimenting with these recipes will surely bring forth good results.

作者序 About The Author

本地著名烹饪导师黄雪梅是一名教员（目前已经退休），业余醉心研究烹饪，先后到香港、台湾、新加坡及本地向名师学习厨艺。1978年创办“永赞烹饪班”，开班教授厨艺，桃李满门。

黄老师于2005年与Y3K合作出版一本以燕菜与糕点的食谱《好味糕点》，大受欢迎。2006年出版另一本以传统糕点、娘惹糕点、燕菜等食谱的《古早味糕点》，并于2008年推出《糕粿。腊味。饼干》的食谱，《时尚燕菜月饼》是黄老师第四本食谱专辑。

Madam Wong Sip Moi is a teacher by profession but has retired years ago. With a flair for cooking, she decided to upgrade her skill doing intensive training and research in various reputed cooking schools in Hong Kong, Taiwan and Singapore.

In 1978, she started her cooking classes which has over the years trained hundreds and hundreds of cooking enthusiasts. Her many recipes have been repeatedly published by Y3K Publisher under titles of “Delightful Sweet Treats” (Vol.4), “Old-Fashioned Kuih-Muih” (Vol.7), “Traditional Koh Kuih, Lap Mei & Cookies” (Vol.14).

In response to repeated requests, the author has decided to select some of her new wave popular recipes for this fourth book of hers, known as “Fashionable Jelly Mooncakes” (Vol.20).

Happy trying!

目录CONTENTS
1. 锦玉蛋花燕菜月饼 Pretty Lacy Eggy Jelly Mooncakes
2. 南瓜椰香黑芝麻燕菜月饼 Pumpkin Delight Jelly Mooncakes
3. 彩粒龙珠果燕菜月饼 Colourful Dragon Fruit Jelly Mooncakes
4. 白咖啡芝士燕菜月饼 White Coffee Cheese Jelly Mooncakes
5. 珍珠翡翠芋茸燕菜月饼 Pearl Emerald Taro Jelly Mooncakes
6. 草莓莲蓉燕菜月饼 Strawberry Lotus Paste Jelly Mooncakes
7. 蓝莓粟米燕菜月饼 Blueberry Sweetcorn Jelly Mooncakes
8. 雪花红豆燕菜月饼 Snowy Jelly Mooncakes with Red Bean Paste
9. 晶露椰糖香燕菜月饼 Cendol Palm Sugar Jelly Mooncakes
10. 龙珠芒果燕菜月饼 Dragon Fruit Mango Jelly Mooncakes
11. 粟米芋茸冰淇淋燕菜 Sweetcorn Taro Ice Cream Jelly Mooncakes
12. 芒果燕菜月饼 Mango Jelly Mooncakes
13. 沙谷米红枣燕菜月饼 Sago Red Dates Jelly Mooncakes
14. 红豆椰香燕菜月饼 Red Beans Coconut Layer Jelly Mooncakes
15. 苹果优格燕菜月饼 Apple Yoghurt Jelly Mooncakes
16. 提拉米苏冰淇淋燕菜月饼 Tiramisu Ice Cream Jelly Mooncakes
17. 葡萄优格燕菜月饼 Grape Juice Yoghurt Jelly Mooncakes
18. 西瓜椰汁燕菜月饼 Watermelon Coconut Milk Jelly Mooncakes
19. 蜜瓜豆沙燕菜月饼 Honeydew Melon Jelly Mooncakes
20. 珍珠环枣燕菜月饼 Sago Jelly Mooncakes
21. 龙珠果燕菜月饼 Dragon-fruit Jelly Mooncakes

Y3K Cookbooks - Vol 19 - Natural Vegetarian Recipes 天然素食

2009-06-04T16:17:00.007+08:00

Y3K Bilingual (English/ Chinese) Cookbook Vol.19

Title: Natural Vegetarian Recipes 天然素食
Authors: Ang Yeow Gee/ Chong Yin Kiat

Publisher: Y Three K Publisher

ISBN:978-983-43531-8-6 (Printed in Malaysia)

First published: 1st June 2009

Selling Price: RM17 (excluding postage charges)

For enquiry, please e-mail to:y3krecipes@gmail.com

Going Vegetarism to Protect Mother-Earth
“Earth has been badly damaged”.

Global warming is on the rise and we as children of the world should all work together to create awareness of saving energy, planting trees instead of clearing green lungs and forests. We can also clean in a more environmentally-friendly manner so as to reduce carbon dioxide’s emission. Deforestation or land cleared for logging is a threat to the natural habitat of wildlife as forest habitat absorbs greenhouse gas emission. The sun is getting stronger and surface temperatures are getting hotter and hotter. Even glaciers and snow are retreating. Because of climate change, sea level can rise and wash away human lifes, villages and land.

We should learn to take charge and be more eco-conscious. There is the ecological and economical argument that the starving people of the world could be better provided for if our meals were not so meat-centred. You need tonnes of vegetable protein to feed animals to produce one tonne of animal protein. If less grain were used to raise graze animals destined for human consumption, more grain would become available for other humans. Public awareness of the dietary advantages of vegetable has grown. Vegetarian dishes can provide a good food alternative and thought to be in conjunction with the body well-being.

With a little planning, it is certainly far from the dull tasteless food that it is made out to be!

The basic concept of vegetarianism is to abstain from consuming meat as the human being and the environment are closely related. With such variety of vegetarian food available today, it need hardly be boring. The choice is yours.

Richard & Catherine (The Editors)
Tel: 6(03) - 8945 3000 Fax: 6(03) - 8945 0888
e-mail: editor@y3k.com.my

爱地球来吃素

“地球真的生病了！”

全球的气温越来越高，造成温室效应的主要原因是二氧化碳的浓度越来越高所导致，二氧化碳会吸收太阳光中的长波辐射，增加地球的温度。当南北极的冰川因气温上升而融化，全世界多个城市将被淹没。我们身边每天都在上演着因气候异常而造成各的种灾害如干旱、洪灾、土地沙漠化、农业产量减少等，进一步造成饥荒及流行性疫病。

为了地球，为了我们的下一代，身为地球一份子的我们能够做些什么？

根据2007年诺贝尔和平奖得主联合国气候变迁科学研究小组领导印度经济学家卜卓里RAJENDRA PACHAURI在巴黎记者会上公开呼吁：「不吃肉、骑脚踏车、少消费，就可以协助遏止全球暖化。」

为何不吃肉可以协助遏止全球暖化？

原来每生产一公斤的肉，畜牧必须吃下七公斤的谷物。每生产一公斤牛肉等于排放36.4公斤二氧化碳。如果我们三餐中其中一餐吃素，一个人的碳排放量会减至0.78公斤的二氧化碳。持续吃素一年相等于种82棵树，何乐不为？

提到素食，许多人会与“面筋”及“淡而无味”联想在一起。然而，现代素食讲究的是健康，材料多采用天然食材如蔬菜、水果、豆类、菇菌类。为了口味变化，同样的食材以不同的酱料料理，将可以使原本平平无奇的素食摇身一变，大人小孩都喜欢。

为了我们的地球，为了我们的健康，让我们一起开始吃素吧！

余庚财与谢宋美 (编辑)
Contents:

①摇滚哇沙米Special Dressing
☆ 摇滚沙律（第14页） Cashewnut salad (Pg.14)
☆ 缤纷彩虹（第16页） Rainbow salad (Pg.16)
☆ 凉拌海带（第18页）Salad of Sea Kelp (Pg.18)

②味噌腐乳酱Homemade Miso Sauce
☆ 家乡豆腐（第20页） My Hometown Beancurd (Pg.20)
☆ 粟米味噌汤（第22页） Corn & Miso Soup (Pg.22)
☆ 味噌烩乌冬（第24页） Udon Noodle Braised with Miso Sauce (Pg.24)

③酱香汁Fragrant Bean Sauce
☆ 瓦煲酱香豆腐（第26页） Claypot Taufoo with Fragrant Bean Sauce (Pg.26)
☆ 酱香百灵菇（第28页） Bai Ling Mushrooms Fried with Fragrant Bean Sauce (Pg.28)
☆ 酱香茄子煲（第30页） Claypot Brinjals with Fragrant Bean Sauce (Pg.30)

④姜味烧酱Ginger Spicy Sauce
☆ 姜味烧素鱼（第32页） Mock Fish with Ginger Spicy Sauce (Pg.32)
☆ 姜味烧芦笋素球（第34页） Ginger Spicy Sauce with Mock Chicken (Pg.34)
☆ 姜味烧金瓜煲（第36页） Golden Pumpkin with Ginger Spicy Sauce(Pg.36)
☆ 姜味烧茄子（第38页） Brinjals Cooked with Ginger Spicy Sauce (Pg.38)

⑤泰式美奶滋Thai-style Mayonnaise
☆ 酥炸蚝菇沙律（第40页） Crisp-fried Oyster Mushrooms (Pg.40)
☆ 薄菏可乐饼（第42页） Minty balls (Pg.42)
☆ 鸡尾酒沙律（第44页） Cocktail Salad (Pg.44)
☆ 威化纸三色水果卷（第46页） Triple Fruits Roll Encased in Wafer Paper (Pg.46)

⑥泰式酱 Siamese Sauce
☆ 凉拌珊瑚草（第48页） Coralline Seaweed Salad (Pg.48)
☆ 泰式炸豆腐（第50页） Siamese-style Deep-fried Taufoo (Pg.50)
☆ 泰式酥炸蚝菇（第52页） Trendy Mushroom Crisps (Pg.52)
☆ 泰式素鱼（第54页）Mock Fish Thai-style (Pg.54)

⑦咖哩酱Curry Sauce
☆ 越南风味咖哩煲（第56页） Vietnamese-style Curry Dish (Pg.56)
☆ 咖哩素鱼（第58页） Mock Fish Curry (Pg.58)
☆ 咖哩蔬菜（第60页） Vegetables Curry (Pg.60)
☆ 咖哩什菇（第62页） Mixed Mushrooms Curry (Pg.62)

⑧粟米咖哩酱Sweetcorn Curry Sauce
☆ 粟米咖哩肠粉（第64页） Sweetcorn Curry Chee Cheong Fun (Pg.64)
☆ 乳酪薯条（第66页） Cheesy Chips(Pg.66)
☆ 日式咖哩饭（第68页） Japanese Curry Rice (Pg.68)

⑨怪味酱 Unusual Taste Sauce
☆ 怪味拌粉皮（第70页） Green Beans Starch Sheet With Sauce (Pg.70)
☆ 怪味豆腐（第72页） Taufoo with Sauce (Pg.72)
☆ 怪味串烧（第74页） Tasty Kebabs with Sauce (Pg.74)

⑩香椿沙茶酱Chinese Toona Sar Char Sauce
☆ 香椿方酥（第76页） Chinese Toona Taufoo Crisps (Pg.76)
☆ 香椿白菜卷（第78页） Chinese Toona Vege Rolls (Pg.78)
☆ 香椿百页豆腐（第80页） Chinese Toona Refreshing Pai Yeh Taufoo (Pg.80)
☆ 香椿皮蛋（第82页） Chinese Toona Century Eggs (Pg.82)

⑾南乳酱Nam Yee Sauce
☆ 南乳大白菜焖百灵菇（第84页）
Nam Yee Tientsin Cabbage Braised with Bailing Mushrooms (Pg.84)
☆ 荷叶南乳猴头菇（第86页） Monkey Head Mushrooms in Lotus Leaf (Pg.86)

Y3K Cookbooks - Vol18 - Vegetarian Food & Sauce

2009-05-29T16:57:00.007+08:00

Y3K Bilingual (English/ Chinese) Cookbook Vol.18

Title: Vegetarian Food & Sauce 素酱素菜
Authors: Ang Yeow Gee/ Chong Yin Kiat

Publisher: Y Three K Publisher

ISBN:978-983-43531-7-9 (Printed in Malaysia)

First published: 15th May 2009

Selling Price: RM17 (excluding postage charges)

For enquiry, please e-mail to:y3krecipes@gmail.com

Contents

①天妇罗酱汁Tempura Sauce
☆ 天妇罗（第14页）Tempura (Pg.14)
☆ 冰镇抹茶面（第16页）Cold Green Tea Somen (Pg.16)
☆ 茶碗蒸（第18页） Chawanmushi (Pg.18)

②和风酱汁 Japanese Sauce
☆ 翡翠菠菜（第20页）Emerald Vegetable (Pg.20)
☆ 和风炒饭（第22页） Japanese-style Fried Rice (Pg.22)

③豉汁酱Unique Bean Sauce
☆ 豉汁酱烧杏鲍菇（第24页） Unique Bean Sauce Fried w/King Oyster Mushrooms(Pg.24)
☆ 豉汁凉瓜百灵菇（第26页） Unique Bean Sauce w/ Bittergourd & Bai Ling Mushrooms (Pg.26)
☆ 豉汁蒸豆腐（第28页） Unique Bean Sauce and Steamed Taufoo (Pg.28)
☆ 豉汁三菇扒时蔬（第30页） Unique Bean Sauce with Mushrooms and Greens (Pg.30)

④红谷米烧汁Red-braised Sauce
☆ 瓦煲红谷米烧汁大平菇（第32页） Claypot Mushroom with Sauce (Pg.32)
☆ 红谷米烧汁松菇（第34页） Mushrooms Delicacy(Pg.34)
☆ 红谷米烧汁百灵菇（第36页） Bai Ling Mushroom with Sauce (Pg.36)

⑤甘香辣酱Spicy Kam Heong Sauce
☆ 甘香炒面（第38页） Spicy Kam Heong Noodle (Pg.38)
☆ 甘香猴头菇（第40页） Monkey Head Mushrooms with Spicy Kam Sauce (Pg.40)
☆ 甘香莲藕片（第42页）Lotus Root Fry with Spicy Kam Heong (Pg.42)

⑥香茅辣酱 Lemongrass Spicy Sauce
☆ 香茅辣酱炒米粉（第44页） Lemongrass Spicy Sauce Cooked with Meehoon (Pg.44)
☆ 香茅金瓜粉皮卷（第46页） Pumpkin Rice Paper Rolls with Lemongrass Sauce (Pg.46)

⑦宫保汁Kungpo Sauce
☆ 宫保素鸡丁（第48页） Kungpo Mock Diced Chicken (Pg.48)
☆ 宫保豆腐（第50页） Kungpo Taufoo(Pg.50)
☆ 宫保猴头菇（第52页） Kungpo Sauce with Monkey Head Mushrooms(Pg.52)
☆ 宫保素鱼（第54页） Kungpo Mock Fish (Pg.54)
☆ 宫保素鳝鱼（第56页） Kungpo Mock Eels (Pg.56)

⑧黑胡椒酱Black Pepper Sauce
☆ 黑胡椒大平菇（第58页） Black Pepper Sauce and Portabello Mushroom (Pg.58)
☆ 黑胡椒百灵菇（第60页） Black Pepper Sauce and Bai Ling Mushroom (Pg.60)
☆ 黑胡椒芒果素球（第62页） Black Pepper Sauce w/ Mango & Mock Chicken (Pg.62)
☆ 黑胡椒扒菇（第64页） Black Pepper Sauce Mushroom Chop (Pg.64)

⑨香草芒果美奶滋酱Dill Mango Mayonnaise Sauce
☆ 罗曼生菜沙律（第66页） Romaine Lettuce Salad (Pg.66)
☆ 五香豆腐卷（第68页） Five Spice Taufoo Roll (Pg.68)
☆ 香酥芒果蚝菇（第70页） Oyster Mushroom Crisps (Pg.70)

⑩柠檬黄梨汁Lemon Pineapple Sauce
☆ 越南网皮卷（第72页） Vietnamese Net Rolls (Pg.72)
☆ 海洋恋曲（第74页） Health Winsome Salad (Pg.74)
☆ 素虾饼盏（第76页） Vegetarian Crackers Appetizer Dish (Pg.76)

⑾白酱White Sauce
☆ 白酱意大利面（第78页） Spaghetti & white sauce (Pg.78)
☆ 烤白酱大平菇（第80页） Baked Portabello with white sauce (Pg.80)

⑿意大利酱Italian Sauce
☆ 酿大番茄（第82页） Pasta with sauce (Pg.82)
☆ 意大利酱拌笔管面（第84页） Baked Stuffed Tomato (Pg.84)

Y3K Cookbooks - Vol 17 - Simple Kek Lapis

2008-08-15T11:00:00.010+08:00

Another cookbook published by Y3K!

Vickie Chieng's 4th Sarawak Layered Cake cookbook - Vol.17 - Simple Kek Lapis (other 3 cookbooks are Vol.5 - Fancy Cakes & Jellies, Vol.8 - Cheese Layered Cakes, Vol.12 - Malaysian Layered Cakes). Consist 50 recipes of steamed & baked layered cakes.

Y3K Bilingual (English/ Chinese) Cookbook

Title: Simple Kek Lapis/ Kek Lapis Ringkas
Author: Vickie Chieng

Publisher: Y Three K Publisher

ISBN:978-983-43531-6-2

First published: 15th Sept 2008

Selling Price: RM20 (excluding postage charges)

For enquiry, please e-mail to:y3krecipes@gmail.com

Contents:

Layered Cakes (Steam)
6) Milo Cheese Layered Cake
8) Sweet Potato Cheese Layered Cake
10) Tapioca Cheese Layered Cake
12) Fruity Chocolate Cheese Layered Cake
14) Almond Chocolate Sponge Cake
16) Red Beans Cheese Layered Cake
18) White Bean Paste Cheese Layered Cake
20) Chocolate Steamed Layered Cake
22) Peanut Butter Cheese Layered Cake
24) Cherries Cheese Layered Cake
26) Mango Cheese Layered Cake
28) Coconut Rainbow Layered Cake
30) Mock Dalmation Spots Cheese Layered Cake
32) Brownies Cheese Layered Cake
34) Colourful Cheese Layered Cake
36) Pretty Seasons Cheese Layered Cake
38) Oreo Cheese Layered Cake
40) Oats Digestive Milky Layered Cake
42) Kiwi Cheese Layered Cake
44) Strawberry Yoghurt Cheese Layered Cake
46) Lemon Fragrance Cheese Layered Cake
48) Poppy Seeds Cheese Layered Cake
50) Apricot Cheese Layered Cake
52) Chocolate Ice Cream Button Biscuit Layered Cake
54) Macadamia Nuts Cheese Layered Cake
56) Satay Fish Layered Cake
58) Orange Ice Cream Cheese Layered Cake
60) Taro Ice-cream Hazelnut Layered Cake
62) Dual Raisins Layered Cake
64) Haw Flakes Ice-Cream Layered Cake
66) Button Chocolate Layered Cake
68) Cappucino Checkered Cake
70) Fruity Checkered Cake
Simple Cakes
72) Coffee Walnuts Marbled Cake
74) Mango Mousse Cake
76) Chocolate Cake Caramel Pudding
78) Simple Chocolate Cake
80) Blueberry Cheese Mousse
82) Prune Cake
84) Rainbow Cake in Egg Shells
Layered Cakes (Baked)
86) Chocolate Nestum Cheese Layered Cake
88) Lemon Cheese Layered Cake
90) Mock Coffee Beans Cheese Layered Cake
92) Wavy Cheese Layered Cake
94) Tapioca Cheese Layered Cake
96) Peanut Butter Coffee Cheese Layered Cake
98) Horlicks Layered Cake
100) Fruit Yoghurt Layered Cake
102) Green Bean Paste Cheese Layered Cake
104) Vickie's Cheese Layered Cake

千层糕(蒸)
6) 美禄芝士千层糕
8) 甜薯芝士千层糕
10) 木薯芝士千层糕
12) 巧克力芝士水果千层糕
14) 杏仁巧克力海绵蛋糕
16) 红豆芝士千层糕
18) 白豆沙芝士千层糕
20) 巧克力糖棒糕
22) 花生酱芝士千层糕
24) 樱桃芝士千层糕
26) 芒果芝士千层糕
28) 香椰彩虹千层糕
30) 黑班点芝士千层糕
32) 布朗尼芝士千层糕
34) 七彩芝士千层糕
36) 四季芝士千层糕
38) 奥里欧芝士蛋糕
40) 燕麦饼芝士千层糕
42) 奇异果芝士千层糕
44) 草莓优格芝士千层糕
46) 柠檬芝士千层糕
48) 罂粟籽芝士千层糕
50) 杏果芝士千层糕
52) 巧克力冰淇淋千层蛋糕
54) 夏威夷豆芝士千层糕
56) 沙爹鱼千层糕
58) 香橙雪糕芝士千层糕
60) 芋头雪糕楱子千层糕
62) 双葡萄干千层糕
64) 山楂片香草冰淇淋千层糕
66) 巧克力钮扣千层糕
68) 卡布西诺格子蛋糕
70) 水果格子蛋糕
简易蛋糕
72) 咖啡核桃大理石蛋糕
74) 芒果慕斯蛋糕
76) 巧克力焦糖布丁
78) 巧克力奶油蛋糕
80) 蓝莓芝士慕斯
82) 黑枣蛋糕
84) 彩虹鸡蛋糕
千层糕(烘)
86) 巧克力燕麦芝士千层糕
88) 柠檬芝士千层糕
90) 咖啡豆芝士千层糕
92) 波浪型芝士千层糕
94) 木薯芝士千层糕
96) 花生酱咖啡芝士千层糕
98) 好立克千层糕
100) 水果优格千层糕
102) 绿豆沙葡萄干芝士千层糕
104) Vickie的芝士千层糕

Kandungan

Kek Lapis (Kukus)
6) Kek Lapis Keju Milo
8) Kek Lapis Keju Keledek
10) Kek Lapis Keju Ubi Kayu
12) Kek Lapis Keju Coklat Buah
14) Kek Span Coklat Badam
16) Kek Lapis Keju Kacang Merah
18) Kek Lapis Keju Kacang Putih
20) Kek Lapis Kukus Coklat
22) Kek Lapis Keju Mentega Kacang
24) Kek Lapis Keju Ceri
26) Kek Lapis Keju Mangga
28) Kek Lapis Pelangi Kelapa
30) Kek Lapis Keju Hitam Putih
32) Kek Lapis Keju Brownies
34) Kek Lapis Keju Berwarna-warni
36) Kek Lapis Keju Cantik Molek
38) Kek Lapis Keju Biskut Oreo
40) Kek Lapis Keju Oat Digestive Craker
42) Kek Lapis Keju Kiwi
44) Kek Lapis Keju Yogurt Strawberi
46) Kek Lapis Keju Lemon
48) Kek Lapis Keju Poppy Seed
50) Kek Lapis Keju Buah Apricot
52) Kek Lapis Aiskrim Coklat dengan Biskut Butang
54) Kek Lapis Keju Macadamia
56) Kek Lapis Satay Ikan
58) Kek Lapis Keju Aiskrim Oren
60) Kek Lapis Aiskrim Keladi Hazelnut
62) Kek Lapis Buah Kismis dan Haw Flakes
64) Kek Lapis Haw Flakes Aiskrim
66) Kek Lapis Coklat Butang
68) Kek Cappucino Bercorak
70) Kek Catur Buah-buahan
Kek Ringkas
72) Kek Marble Kopi Walnut
74) Kek Mousse Mangga
76) Kek Coklat Puding Karamel
78) Kek Coklat Ringkas
80) Mousse Keju Blueberi
82) Kek Prune
84) Kek Pelangi dalam Telur
Kek Lapis (Bakar)
86) Kek Lapis Keju Coklat Nestum
88) Kek Lapis Keju Lemon
90) Kek Lapis Keju Coffee Bean
92) Kek Lapis Keju Gelombang
94) Kek Lapis Keju Ubi Kayu
96) Kek Lapis Keju Mentega Kacang Dan Kopi
98) Kek Lapis Horlicks
100) Kek Lapis Yoghurt Buah-buahan
102) Kek Lapis Keju Kacang Hijau
104) Kek Lapis Keju Vickie

Vol 16 - Snacks From Sibu

2008-05-02T18:29:00.013+08:00

Title: Snack From Sibu
Y3K Bilingual (English/ Chinese) Cookbook

Author: Low Nguk Leng

Publisher: Y Three K Publisher
ISBN:978-983-43531-5-5
First published: June 2008
Selling Price: RM18 (excluding postage charges)
For enquiry, please e-mail to:y3krecipes@gmail.com

记得很久以前，每逢过年过节，双亲总是准备了许多美味佳肴让一家人团聚在一起庆祝佳节。年轻的我总会兴奋地在旁协助，在双亲的熏陶逐渐对烹饪产生浓厚兴趣。

随着岁月的过去，我也身为人妻人母，为了让子女及丈夫吃得开心及富有营养，我到处学烹饪，厨艺进一步获得提升，并获得诗巫基督教青年会的邀请教导烹饪课程，为时十五年之久,目前已届退休年龄。除了传统福州美食之外，糕点及小食制作依然是我的最爱，常不知不觉投入时间研究，家人因此口福不浅。

相信所有对烹饪有研究的人都希望出版一本属于自己的食谱专辑，我也不例外。感谢同乡钱学芬老师向来自西马Y3K出版社老板余先生伉俪推荐，在她的穿针引线之下，让我实现这十多年的梦想，协助我完成这本食谱。这本书内的福州小食及地方糕粿是累计我多年研究的成果，希望与大家分享，并获得你们的支持！

刘玉莲

A Century Of Inherited Customs

An Oasis Of Fookchow Culture

Sibu is the third largest of the 11 divisions in Sarawak. Population estimate stands at 20 thousand and is made up of generally Chinese at around 62%. Fookchow people form the largest group though there are a vast number of different dailects too.

Local history narrated by Mr. Wong Nai Siong, a local born in China, had many same villagemen from Fookchow settling in Sibu a century ago. It was in 21-1-1901 when 72 Fookchow immigrants emigrated here. A second batch of 535 came at a later date of 16-3-1901. This date had become a celebrity cause but in June 1901, another batch of 511 Fookchow immigrants came along, thus, it promoted Sibu to be known as the town to offer spontaneous Fookchow hospitality.

Their earnest work has left a legacy that charaterizes Sibu today. Though some of the serenity is gone but it has helped to launch many development plans. The clan has a strong rapport and embraces a good sence of filiar piety values towards elders. Of course there is no difficulty getting good Fookchow cuisine in Sibu. Most famous dishes known as Ting Pian Hoo, or Fookchow Preserved Vegetable Meehoon Soup, Fookchow Meesuah, Red Rice Wine Residue Duck and many more.

The compilation of 60 recipes into the book, "Snacks From Sibu" comes from Fookchow lady Madam Lau. Her four grown-up children always reminisced about her cooking. This certainly gave her good inspiration to put all details into print. Try cooking them as you will find these treats well-worth your efforts.

Richard & Catherine

editor@y3k.com.my

百年历史“新福州”
诗巫在东马来西亚砂拉越州，是该州十一个省第三大省。人口廿多万，其中以华人占大多数，占了总人口的62%之多。在众多华人当中，福州人的人数排第一。

根据诗巫史料记载，中国福州人黄乃裳游说他的乡人移民到诗巫，结果成功招募了首批72名福州人于1901年1月21日抵达。第二批535名福州人在同年的3 月16日抵步，从此，这一天即被福州人定为"新福州垦场纪念日"。在6月，最后一批511福州人到达后，诗巫也被称为"新福州"。

在福州人刻苦耐劳、勤奋进取的努力创造之下，经过一百多年的建设，诗巫无论在农业、水产养殖业、制造业、旅游业等均取得卓越的成绩。

生性团结的福州人虽然离开中国百年，却依然保留许多福州的优良传统，对父母亲孝顺，对兄弟友爱，对子女关怀备至。在诗巫，福州话是大众媒介语，家长都坚持孩子必须会讲福州话。在这里不难找到福州小食，其中最著名的有鼎边糊、糟菜米粉、福州面线、红糟鸭等。

《诗巫小食》这本书收集了六十个当地传统小食及糕点，作者是来自诗巫的福州奶奶，对传统福州及诗巫小食了如指掌，四个子女都已成材，身在国外的孩子最怀念她的传统小食。喜欢小食的读者必不能错过这本食谱。

余庚财与谢宋美(编辑)

咸味小食糕点 Savoury Snacks
8) 福州红糟鸭 Red Rice Wine Yeast Unique Duck
10) 烧饼夹糟肉 Deep-Fried Buns Sandwiched with Meat
12) 鸡窝蛋 Chicken Coop Eggs
13) 家乡炸面包 Yesteryear Fried Bread
14) 酥炸三文治 Deep-fried Sandwiched Bread
15) 香炸苏东饼 Crispy Sotong
16) 福州韭菜肉饼 Fookchow Chive & Meat Fritters
18) 中式春卷米饭派 Oriental Spring Roll Rice Pie
19) 米饭饼 Shallow-fried Rice Kuih
20) 酥炸芽菜饼 Beansprouts Fried Fritters
22) 牛肉薯饼 Beef & Potato Patties
23) 韭菜酥角 Chives Flaky Puffs
24) 三菇可丽饼 Three Mushrooms in Crepes
25) 椰丝香脆饼 Coconut Crisp Snack
26) 杯子煎粿 Shallow-fried Cup Kuih
28) 米层粿 Fried Layered Kuih
29) 传统白粿 Traditional Sibu White Kuih
30) 炒白粿 Savoury White Kuih
32) 薄饼面包卷 Bread in Crepe Rolls
33) 腐皮糯米卷 Foopei Glutinous Rice Rolls
34) 香酥米卷 Crispy Rice Rolls
36) 蛋皮菠菜如意卷 Egg Skin Wrapper Spinach Rolls
37) 美味包菜卷 Tasty Cabbage Rolls
38) 油葱粿 Shallot Crisp Topping Kuih
40) 福州面线糕 Fookchow Meesuah Kuih
41) 木瓜粿 Papaya Kuih
42) 什锦蒸杯糕 Mixed Vege & Fruit Cupcakes
44) 木薯糕 Tapioca Kuih with Special Effects
45) 糙米萝卜糕 Unpolished Rice Radish Kuih
46) 美味五豆糕 Tasty Five Beans Cake
47) 车轮香椰肉糕 Tube Pan Coconut Cream & Meat Cake
48) 芋丝夹南瓜饼 Unusual Taro & Pumpkin Patties
50) 烘通心粉糕 Baked Macaroni Kuih
51) 好味咸料糕 Savoury Cake
52) 香包冬粉 Egg Wrapper Parcel
53) 丸子藏宝 Hidden Treasure
54) 特色玫瑰饺 Rose-shaped Dumplings
56) 海蚌饺 Shell Shape Dumplings
57) 椰丝参峇糯米饭 Modern Sambal Pulut Inti
58) 三味窝包 Triple Flavours Nestled Paus
60) 福州鼎边糊 Fookchow Ding Pian Hoo
62) 福州蛋燕 Fookchow Eggy Noodle Treat

甜味小食糕点 Sweet Kuih-Muih
63) 创意汤圆 Innovative Sweet Dumplings
64) 木薯麻糬 Tapioca Balls
66) 香蕉麦薯糕 Lepat Kuih Pisang Nagasari
67) 古早阿邦巴丽 Old fashioned Apam Balik
68) 班兰曼煎粿 Pandan Flavour Man Chien Kuih
70) 椰丝煎糕 Coconut Pancakes
71) 帽子粿 Top Hat Kuih Fried
72) 蒸年糕 Yesteryear Neen Koh
73) 闽清满州糕 Manchuria Imperial Kuih
74) 风吹饼 Wind Blown Biscuits
76) 黑豆花生糕 Black Beans Groundnuts Kuih
77) 黑麻蜜层糕 Layered Black Forest Kuih
78) 螺角金字塔 Spiral Fried Snack
79) 钻石木薯糕 Golden Tower Tapioca Kuih
80) 葱花酥饼 Delicious Spring Onion Biscuits
81) 砂拉越硕莪饼 Sarawak Sago Biscuits
82) 鸡蛋仔糕 Small Sponge Cakes
83) 白软心红枣 White Centre Red Dates

Vol15 - Delicious Cakes

2008-03-17T15:54:00.010+08:00

Title: Delicious Cakes

Author: Amy Heng

Publisher: Y Three K Publisher

ISBN:978-983-43531-4-8

First published: April 2008

Selling Price: RM20 (excluding postage charges)

For enquiry, please e-mail to:y3krecipes@gmail.com

Preface
There is nothing quite fulfilling as indulging into a sweet dessert at the end of a meal. In this cake baking book, I have included recipes for some of the most sought-after cakes that you can find in bakeries and cafes. Some of the recipes are quick and easy, but some require more preparation. Nevertheless, the most important thing to remember is to always use the freshest ingredients. Chocolates used have to be of good quality to get the smooth and creamy texture. Chocolate must always be kept in a cool dry place and NOT refrigerated. Do look at the step-by-step photos included and read all instructions before starting any recipe.

To complete this book is no easy task. For this I would like to thank Richard and Catherine for the photo shooting and publishing of the book. I would also like to thank my mentors, Catherine Lau and Chef Kam for their time and energy in helping with the decorations and kinds. Last but not least, I want to thank God for giving me the opportunity to author this book.

Amy Heng (016-296 6561)

Contents:

(A) 烘焙师的灵感Baker's Inspiration
1)黑森林蛋糕 Black Forest Cake
2)德国黑森林蛋糕 German Blackforest Cake
3)蓝莓蛋糕 Blueberry Torte
4)棉花糖巧克力蛋糕 Chocolate Marshmallow Slice
5)芒果优格蛋糕 Mango Yoghurt Cake
6)香蕉巧克力蛋糕 Chocolate Banana Cake
7)班兰咖椰蛋糕 Pandan Layered Cake
8)浓郁巧克力蛋糕 Chocolate Indulgence (Double Chocolate Cake)
9) 巧克力湿润蛋糕 Moist Chocolate Cake
10)鲜果蛋糕 Fresh Fruit Cake
11)绿茶提拉米苏 Green Tea Tiramisu
12)榛果巧克力蛋糕 Chocolate Hazelnut Torte
13)柔软香橙蛋糕 Soft Orange Delight
14)贵族巧克力蛋糕 Royal Chocolate Cake
15)卡布西诺慕斯蛋糕 Cappucino Mousse Cake
16)草莓慕斯蛋糕 Strawberry Mousse Delight
17)芋头咖椰蛋糕 Yam Layered Cake
18)梦幻榴梿蛋糕 Durian Dream Cake
19)巧克力薄荷蛋糕 Chocolate Mint Torte
20)摩卡核桃蛋糕 Mocha Walnut Torte
21)巧克力蛋糕 American Chocolate Cake
22)巧克力布兰尼 Chocolate Brownies
23)红萝卜核桃蛋糕 Carrot Walnut Cake

(B) 典雅芝士蛋糕 Classic Cheesecakes
24)三味芝士蛋糕 Triple Layered Cheesecake
25)萍果碎饼芝士蛋糕 Apple Crumble Cheesecake
26)冷冻芒果芝士蛋糕 Chilled Mango Cheesecake
27)经典芝士蛋糕 Classic Baked Cheesecake
28)核桃芝士蛋糕 Walnut Cheesecake
29)覆盘子芝士蛋糕 Baked Raspberry Cheesecake
30)浓郁芝士蛋糕 Cheesey Cheese Cake
31)杂果芝士蛋糕 Fruity Cheesecake
32)覆盆子芝士布兰尼 Raspberry Cheese Brownies
33)草莓芝士蛋糕 Strawberry Cheesecake
34)云石芝士蛋糕 Marbled Cheesecake
35)健康芝士蛋糕 Healthy Cheesecake
36)榴梿芝士蛋糕 Durian Cheesecake
37)香橙巧克力芝士蛋糕 Chocolate Orange Cheesecake

(C)下午茶蛋糕 Hi-Tea Delights
38)南瓜芝士蛋糕 Baked Pumpkin Cheesecake
39)南瓜蛋糕 Sweet Pumpkin Cake
40)香橙牛油蛋糕 Orange Butter Cake
41)斑马蛋糕 Zebra Lines Cake
42)三角形蓝莓蛋糕 Blueberry Triangle
43)香蕉蛋糕 Banana Cake
44)咖椰蛋糕 Serikaya Cake
45)圣诞水果蛋糕 Christmas Fruit Cake
46)松软核桃巧克力蛋糕 Soft Walnut Chocolate Cake

(D)迷你小蛋糕及慕斯 Cup Cakes & Mousse
47)芝士小蛋糕 Cheddar Cheese Cupcakes
48)红萝卜核桃小蛋糕 Carrot Walnut Cupcakes
49)香蕉罂粟籽蛋糕 Banana Poppy Seed Cupcakes
50)甜南瓜小蛋糕 Sweet Pumpkin Cupcakes
51)巧克力粒小蛋糕 Chocolate Chip Cupcakes
52)巧克力芝士慕斯 Chocolate Desire
53)提拉米苏 Tiramisu
54)酸柑慕斯圈 Lime Mousse Ring
55)草莓芝士层慕斯 Strawberry Temptation
56)瓦尼拉蔓越莓慕斯 Vanilla Panna Cotta
57)鳄梨芝士蛋糕 Avocado Cheesecake
58)绿茶甜点 Green Tea Delight
59)珍多慕斯 Cendol Mousse
60)樱桃巧克力奶油慕斯 Cherry Ganache Delight

Traditional Koh Kuih, Lap Mei & Cookies - Y3K Cookbooks Vol.14 糕粿.腊味.饼干

2007-12-31T16:21:00.004+08:00

Published by:
Y Three K Publisher
41-1, 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 Moi

Eat, 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 KUIH
1) 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).

Cookies - Y3K Cookbooks Vol.13 又是过年饼

2007-12-10T10:38:00.002+08:00

Published by:
Y Three K Publisher
41-1, 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: Dec 2007
ISBN 983-43531-2-4

Author: Alan Ooi

自己动手做饼干，除了能够更加节省金钱之外，还保留一份款待亲友的真情意。

这本《又是过年饼》有六十五个不会过时的饼干食谱，不但容易做，而且好看又好吃。一如《过年饼》一般，这本书能够让你对烘焙饼干产生莫大兴趣，同时让宾客大为赞赏你的厨艺了得。

作者曾经与Y3K合作出版《面包新浪潮》、《过年饼》、《爱。月饼》三本食谱，相信读者对这些食谱内容准确无误、做法简单及详细留下深刻印象。如今再加上这本《又是过年饼》，相信你对烘焙的兴趣将进一步升华。

余庚财与谢宋美(编辑)

A book of good cookies

Home baking can be a cost-saver and all 65 step-by-step recipes presented here are simple to make, all with a delicious appeal. As before, Alan Ooi provides a wealth of ideas for another good collection of mouthwatering sweet treats.

You can trust Alan as he has shared with Y3K Recipes readers, the inspiration and joy of successful baking in his previous books of, 'Bread Magic', 'New Year Cookies', 'Mooncakes'. May this new edition adds extra dimension to Alan's invaluable series of books. Have a good read and be motivated. Try baking loads of them.

Richard Er & Catherine Chia
editor@y3k.com.my

目录Contents:
1)腰豆酥 Cashewnut Crisps
2)杏仁千层酥 Almond Flaky Pastries
3)芝麻花生曲奇 Sesame Seed Groundnut Cookies
4)菊花酥饼 Chrysanthemum Petal Cookies
5)香橙形酥饼 Orange Galore
6)酥吉杏仁曲奇 Ghee and Almond Cookies
7)贝壳酥饼干 Seashells Tinkle Bells
8)德式饼 German Crunch
9)三角形曲奇 Triangular Sweet Cookies
10)班兰曲奇 Pandan Flavoured Cookies
11)花生酱饼干 Peanut Butter Cookies
12)薄荷蛋白饼 Dainty Minty Meringue
13)石头果仁蛋白饼 Nutty Rock Drops
14)南瓜籽脆饼 Pumpkin Patch
15)绿茶脆饼 Green Tea Meadows
16)脆饼 Crispy Tuiles
17)香蕉饼干 Banana Cookies
18)澳式脆饼 Anzac Biscuits
19)玉蜀黍脆饼 Corn Flake Cookies
20)蜜糖玉蜀黍饼 Honey Corn Flake Crisp Cookies
21)杏仁脆 Almond Premium Cookies
22)太阳花籽脆饼 Sunflower Seed Crisp Cookies
23)燕麦曲奇 Oat Cookies
24)咖啡脆饼 Coffee Flavoured Crisps
25)开心果薄脆饼 Pistachio Thin Crisps
26)甜蜜心形饼干 Hearts Of Honey
27)香椰曲奇 Aromatic Coconut Cookies
28)杂果曲奇 Mixed Fruit Cookies
29)夏威夷果饼干 Macadamia Nut Cookies
30)维也纳奶油饼 Viennese Shortbread Sticks
31)豹皮饼干 Wild Spotty Cookies
32)南瓜籽脆饼 Pumpkin Seed Munchies
33)香椰饼 Coconut Moments
34)凤梨塔 Pineapple Ornamental Curves
35)蒜茸芝士脆饼 Garlic Cheese Cookies
36)辣虾米曲奇 Spicy Dried Shrimp Cookies
37)芝麻巧果 Sesame Seed Ribbon Twist
38)芝麻葱条 Sesame Seed Shallot Sticks
39)花生角 Peanut Puffs
40)炸芝麻球 Deep-fried Sesame Balls
41)蜜桃形花生饼 Peach Design Nutty Cookies
42)炸芝麻卷 Sesame Twist Rolls
43)杏仁乳珈饼 Almond Nougat Cookies
44)姆鲁古Murukku
45)金黄椰丝曲奇 Golden Coconut Cookies
46)小熊饼 Cutie Bear Collection
47)小甜饼 Sweet Novelties
48)郁金香饼干 Tulip Prints
49)丹麦牛油圈 Danish Butter Rings
50)香橙牛油饼 Orange & Butter Fingers
51)枫叶曲奇 Maple Leaf Beauty
52)姜饼 Ginger Cookies
53)夹心饼 Cream Sandwich Cookies
54)新月形胡椒饼 Pepper Crescents
55)杏仁杂果巧克力脆（免烘） Unbaked Almond Fruity Goodies
56)维也纳手指饼 Viennese Fingers
57)泡米粒条 Bubble Rice Snacks
58)巧克力甜点 Chocolate Cutie Treat
59)榛子杯 Chocolate Glazed Hazelnut Balls
60)巧克力花生曲奇 Chocolate Groundnut Cookies
61)腰豆甜饼 Cashewnut Crisps
62)咖啡曲奇 Coffee Cookies
63)巧克力奥里奥曲奇 Chocolate Orea Cookies
64)摩卡咖啡新月饼 Mocha Coffee Flavoured Cookies
65)云石巧克力块 Marbled Chocolate Bars

Y3K COOKBOOKS Vol.12 - Malaysian Layered Cakes

2007-09-24T10:42:00.002+08:00

Published by: Y Three K Publisher
41-1, 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: Oct 2007
ISBN 983-43531-1-7

作者:

钱学芬老师 (Tel: 016-816 6238)
e-mail: chieng88@yahoo.com

简介：

籍贯：福州人
生日： 8月31日
学历：美国俄克拉荷马州立大学毕业（酒店与餐饮管理学士）
台湾台北文化大学海外青年训练班（中餐烹调管理专科文凭）
台湾台中逢甲大学海外青年训练班（企业管理专科文凭）
现任：钱学芬烘焙工作坊，砂拉越诗巫YMCA烘焙、点心、烹饪老师

大马千层糕

千层蛋糕源自东马砂拉越州--钱学芬老师的家乡。钱老师是当地闻名的烘焙专家，在多种蛋糕当中，千层蛋糕是她的最爱。这种千层蛋糕在钱老师精心研究之下口味变得多样化，为我国蛋糕业掀开新的一页。

钱老师出版了两本千层蛋糕专辑--《七彩千层糕》及《芝士千层糕》之后，引起一阵追逐千层蛋糕的热潮，国内外读者不断追问：「钱老师的下一本书几时出版？」

这本《大马千层糕》配合我国五十周年国庆出版，强调造型浪漫、色彩热情、味道温馨，希望通过蛋糕结识各地共同爱好的朋友。全书共有六十一道食谱，比起前两本更多变化，做法更精细。我们遵循一贯作风--详细的制做过程照片、清楚的做法书写及准确的材料份量，相信可以促使您对食谱有另一种看法，进而培养成对烹饪的热诚。

我们衷心感激钱老师的用心，让大马烘焙界大放异彩！

余庚财与谢宋美
Y3K编辑

1) 水果彩虹芝士千层糕
2) 鱼鳞千层糕
3) 可乐蜜枣芝士千层蛋糕
4) 芝麻千层蛋糕
5) 芒果巧克力芝士千层糕
6) 酸奶酪千层蛋糕
7) 斑马线千层糕
8) 巧克力芝士千层糕
9) 摩卡咖啡芝士千层糕
10) 芋头芝士千层糕
11) 绿茶红豆芝士千层糕
12) 香椰芝士千层糕
13) 水蜜桃方格千层蛋糕
14) 香橙芝士金三角
15) 双莓芝士千层糕
16) 椰果芝士巧克力卷千层蛋糕
17) 火龙果芝士千层糕
18) 巧克力薄荷千层糕
19) 巧克力米芝士千层糕
20) 凤梨千层糕
21) 水果风味芝士千层糕
22) 五彩缤纷椰子芝士千层糕
23) 泡泡米巧克力芝士千层糕
24) 热情果巧克力泡泡米芝士千层糕
25) 哈蜜瓜杏果芝士千层糕
26) 榴梿千层糕
27) 火龙果芝士千层蛋糕
28) 蓝莓芝士千层蛋糕
29) 萍果合桃千层糕
30) 黑枣芝士千层蛋糕
31) 山楂芝士千层糕
32) 熏衣草开心果芝士千层糕
33) 热情果芝士千层糕
34) 哈蜜瓜雪糕千层糕
35) 冰琪淋芝士蛋糕
36) 青萍果千层糕
37) 印尼千层糕
38) 哈蜜瓜蛋糕
39) 椰汁椰果彩虹蛋糕
40) 宝山蛋糕

41) 峇迪蛋糕

42) 椰丝彩虹奶油蛋糕
43) 养生花旗参蛋糕
44) 缤纷传统发糕
45) 鸡肉蒸蛋糕
46) 乡村戚风蛋糕
47) 彩纹海棉蛋糕
48) 红枣杏仁蛋糕
49) 绿茶海棉蛋糕
50) 绿茶芝士戚风蛋糕
51) 粉红大理石芝士蛋糕
52) 柳橙芝士水晶蛋糕
53) 巧克力慕斯生日蛋糕
54) 芋头西米露布丁芝士糕
55) 芒果牛奶燕菜
56) 火龙果牛奶波浪燕菜
57) 水果彩虹布丁杯
58) 甘蔗鲜奶燕菜
59) 水果球燕菜
60) 钻石心巧克力燕菜
61) 彩虹格子燕菜

Author: Vickie Chieng (Tel: 016-816 6238)
e-mail: chieng88@yahoo.com

Profile:
Dialect Group: Fookchow
Date of Birth: 31st August
Education:
Oklahoma State University, USA (Bachelor of Hotel & Restaurant Management)
Chinese Culture University Of Taipei. Taiwan (Chinese Cuisine & Restaurant Management - Diploma)
Feng Chia University Of Taichung, Taiwan (Enterprise Management - Diploma)
Present career: Baking instructor at her own academy, Cooking Instructor at YMCA, Sibu, Sarawak.

MALAYSIAN LAYERED CAKES

In Sarawak, layered cakes and festive seasons tie like a knot and all time-tested recipes secure he knot for generations to come. Our Sarawakian friend cum baker Vickie, is not resting on her laurels after the publication of her two books, ‘Fancy Cakes & Jellies’ and ‘Cheese Layered Cakes’.

She now presents her third series to show the rich variety of layered cakes unique to her Sarawak culture.

All step-by-step directions will enable both experienced bakers and serious amateurs to unravel the mysteries of this beautiful layering in cakes.

Vickie, Y3K Publisher would like to thank you for presenting such creative skills and dedicated efforts.

Richard & Catherine

Contents:

1) Fruity Rainbow Colour Cheese Cake
2) Kek Sisik Ikan
3) Cola Honey Date Cheese Layered Cake
4) Black & white Sesame Seed Lapis
5) Mango Chocolate Cheese Lapis
6) Yoghurt Lapis
7) Zebra Lines Lapis
8) Chocolate Cheese Lapis
9) Mocha Cheese Lapis
10) Yam Cheese Lapis
11) Green Tea Red Bean Cheese Lapis
12) Coconut Cheese Lapis
13) Peach Lapis Squares
14) Orange Cheese Triangles
15) Double Berries Cheese Lapis
16) Coconut Fruit Cheese Chocolate Roll Lapis
17) Dragon Fruit Cheese Lapis
18) Chocolate Peppermint Lapis
19) Chocolate Rice Cheese Lapis
20) Pineapple Lapis
21) Fruity Flavour Cheese Lapis
22) Colourful Coconut Cheese Lapis
23) Bubble Rice Chocolate Cheese Lapis
24) Passion Fruit Chocolate Bubble Rice Cheese Lapis
25) Honey Dew Apricot Cheese Lapis
26) Durian Lapis
27) Dragon Fruit Cheese Layered Cake
28) Blueberry Cheese Layered Cake
29) Apple Walnut Layered Cake
30) Prune Cheese Lapis
31) Haw Flakes Cheese Lapis
32) Lavender Pistachio Cheese Lapis
33) Passion Fruit Cheese Layered Cake
34) Honey Dew Ice Cream Layered Cake
35) Ice Cream Cheese Cake
36) Green Apple Lapis
37) Kek Lapis Legit
38) Honeydew Cake
39) Santan Coconut Fruit Rainbow Cake
40) Treasure Mountain Cake
41) Batik Cake
42) Coconut Rainbow Butter Lapis
43) Wholesome Cake of Ginseng
44) Old-Fashioned Steamed Fatt Koh
45) Steamed Cake with Chicken Meat
46) Country Chiffon Cake
47) Fancy Sponge Cake
48) Red Date Almond Cake
49) Green Tea Sponge Cake
50) Green Tea Cheese Chiffon Cake
51) Pinkish Marbled Cheese Cake
52) Crystal Orange Cheese Cake
53) Chocolate Mousse Birthday Cake
54) Yam Sago Pudding Cheese Cake
55) Mango Milky Agar-agar
56) Wavy Agar-agar with Dragon Fruit & Milk
57) Fruit Rainbow Pudding Cups
58) Cane Juice Milky Agar-agar
59) Agar-agar Fruity Pops
60) Diamond Heart-shaped Chocolate Agar-agar
61) Rainbow Grid Agar-agar

Y3K Cookbooks Vol.11- Mooncakes 爱.月饼

2007-07-31T13:24:00.000+08:00

Author: Alan Ooi

Publisher出版社:
Y Three K Publisher
41-1, 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: July 2007
ISBN 983-43531-0-0

《爱.月饼》是延续《面包新浪潮》及《过年饼》后，另一本由ALAN与Y3K合作所出版，值得珍藏的好食谱。

虽然人类已经上到太空，月球的迷底已被揭开；然而中秋节对华人的意义并不因此而淡化。每逢农历八月十五夜晚，依然可以看到一家人坐在皎洁的夜光下一边吃月饼一边赏月，长辈向后辈讲述嫦娥奔月、吴刚伐桂、玉兔捣药等神话故事，让这华人文化一代代流传下去。虽然传统点蜡烛的纸灯笼已逐渐被现代化电池灯笼所取代，然而中秋节吃月饼的习俗依然延续。在马来西亚，甚至连友族都被这节日气氛所感染，对月饼爱不释手！

月饼的市场比起从前有过之而无不及，随着消费者的要求越来越高，以及市场上的竞争越来越激烈，许多商家不但在外形及包装上求变求新，馅料的多样化更让人大开眼界。我们这次找来馅料专家“友爱”配合，在全国各地都有多种高素质馅料供应，让打算自己动手做月饼的读者省却炒馅料的麻烦。

这个中秋节，让我们花点心思做月饼，不论是送礼或者自家享用都特别有意义。

余庚财与谢宋美(编辑部）
Y3K

The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making.

It is no more a closely guarded secret as Chef Alan Ooi teaches readers the art of making mooncakes. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.

In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious mooncakes in the comfort of your own home and thank Alan for all his useful pointers.

Enjoy the mooncakes.

Richard & Catherine
Y3K

《爱.月饼》食谱特色:多种造型月饼,详细制做过程,好评如潮.(双语食谱)
Kitchen-tested Mooncake recipes with step-by-step guide. (Bilingual)

Contents目录:
A) Baked Mooncakes烘皮月饼
1. Tropical Goodies Mooncakes 热带月饼
2. Prosperous Lettering Mooncake福贵大团圆
3. Tea Treat Mooncake如意吉祥月饼
4. Chocolate Mooncakes巧克力月饼
5. Mixed Nuts Mooncakes五仁月饼
6. Vegetarian Mooncakes素月饼
7. Custard Shanghai Mooncakes 奶黄上海月饼
8. Century Egg Flaky Mooncakes皮蛋酥
9. Medlar Seeds Flaky Mooncakes枸杞莲花酥
10. Japanese Mooncakes日式月饼
11. Corn Custard Mooncakes粟米波萝月饼
12. Cranberry Flaky Mooncakes麻糬洛神蔓越莓酥
13. Longan Red Date Cutie Mooncake Rounds桂圆红枣金露酥
14. Shanghai Cheesey Taro Mooncakes上海芝士芋茸月饼
15. Winter Plum Blossom Flower Flaky Mooncakes梅花酥
16. Aromatic Mooncake Thins薄月饼
17. Golden Sunshine黄金酥
18. Apples' Allure萍果酥
19. Cincau Paste Thousand Layers Flaky Mooncakes如意仙草千层酥
20. Taro Flaky Mooncakes芋泥千层酥
21. Chestnut Flaky Mooncakes粟子千层酥
22. Soochow Mooncakes苏州月饼
23. Tasty Cranberry Mooncakes洛神蔓越莓月饼
24. Nutritious Mushroom Mooncakes养生蘑菇月饼
25. Pandan Aloe Vera Single Yolk Mooncakes香叶芦荟蛋黄月饼
26. Longan Red Dates Mooncakes桂圆红枣月饼
27. Thousand Layers Mooncakes Taiwanese Style台式千层月饼
28. Fookchow Mooncakes 福州月饼
29. Teochew Mooi Choy Mooncakes潮州梅菜月饼
30. Sesame Seed Crisps芝麻喜饼
31. Minnie Chocolate Mooncakes米尼巧克力月饼

B) Pingpi Mooncakes冰皮月饼
32. Rainbow Ice Cream Soda Pingpi Mooncakes彩虹苏打冰皮月饼
33. Custard Green Tea Pingpi Mooncakes奶黄绿茶冰皮月饼
34. Chocolate Pingpi Mooncakes巧克力冰皮月饼
35. Cherry Coconut Paste Mooncakes樱桃椰蓉月饼
36. Orange & Poppy Seeds Pingpi Mooncakes 香橙罂粟子冰皮月饼
37. Pomelo Blueberry Pingpi Mooncakes香柚蓝莓冰皮月饼
38. Strawberry Lotus Paste Pingpi Mooncakes草莓莲蓉冰皮月饼
39. Mango Pandan Pingpi Mooncakes芒果班兰冰皮月饼
40. Red Bean Paste Tomato Pingpi Mooncakes豆沙蕃茄冰皮月饼
41. Salted Egg Yolks Pingpi Mooncakes咸蛋冰皮月饼
42. No Frills Snowdrop迷你雪花糕
43. Floppy Candy软糕
44. Floppy Candy Rolls双色软糕卷

C)Ice-Cream Mooncakes冰淇淋月饼
45. Coffee Ice Cream Mooncakes咖啡冰淇淋月饼
46. Peppermint Ice Cream Mooncakes薄荷冰淇淋月饼
47. Chocolate Peppermint Ice Cream Mooncakes巧克力薄荷冰淇淋月饼
48. Rum & Raisin Ice Cream Mooncakes 兰姆酒葡萄干冰淇淋月饼
49. Blueberry Cheese Ice Cream Mooncakes蓝莓芝士冰淇淋月饼
50. Green Tea Ice Cream Mooncakes绿茶冰淇淋月饼
51. Durian Ice Cream Mooncakes榴槤冰淇淋月饼
52. Strawberry Ice Cream Mooncakes草莓冰淇淋月饼

D)Jelly Mooncakes燕菜月饼
53. Dragon Fruit Jelly Mooncakes火龙果燕菜月饼
54. Red Dates Jelly Mooncakes红枣燕菜月饼
55. Cendol Jelly Mooncakes煎哆燕菜月饼
56. Corn Konnyaku Mooncakes粟米蒟蒻月饼
57. Orange Pearl Sago Jelly Mooncakes香橙珍珠燕菜月饼
58. Mango Jelly Mooncakes芒果燕菜月饼
59. Single Egg Yolk Lotus Mooncakes单黄莲蓉燕菜月饼
60. Kiwi Fruit Jelly Mooncakes 奇异果燕菜月饼
61. Fresh Fruit Jelly Mooncakes鲜果水晶月饼
62. Strawberry Jelly Mooncakes草莓燕菜月饼

Y3K Cookbooks Vol.10 - Lim Bian Yam's Favourite Recipes On International Cooking 林棉炎大师厨艺经典

2007-07-31T13:03:00.000+08:00

Author: Dato' Lim Bian Yam
作者:林棉炎大师

Publisher出版社:
Y Three K Publisher
41-1, 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: June 2007
ISBN 983-40623-9-2

价值十万的食谱

相信吗？你手上拿着的这本Y3K食谱值得马币十万令吉？

林棉炎大师是马来西亚顶尖的烹饪大师，早在六十年代已经享誉国际，曾经受邀到多国授教厨艺，四十多年以来桃李满天下。厨艺知识及经验丰富，教课时毫不藏私，各种秘诀及技巧无不一一详细地交代。虽然林大师的学费可算是本地区最贵之一，学习一道食谱的收费往往高达马币一千，然而慕名而来的学生却不在少数，其中有不少是厨艺界知名人士，名师魅力无法挡。

处事低调的林大师鲜少接受媒体采访，我们于2002年有幸邀请他加入《Y3K美厨食谱》阵容，每期为烹饪爱好者提供他多年的厨艺心得，后来更进一步成为我们的厨艺咨询，在提升内容方面贡献良多。虽然是义务性质为《Y3K美厨食谱》提供咨询及食谱，每个食谱都放足心机打造，从不偷工减料，只要跟着整个过程做，成功率可达100%。

这本食谱收集了一百多个林大师这五年在《Y3K美厨食谱》所呈现的厨艺精华，每个食谱都有永存的价值，是一本不可多得的好食谱！

编辑:余庚财与谢宋美

Recipes Worth A Gem
This book is to be treasured as the author is known for his well-tested recipes. It may raise a couple of eyebrows if we estimate the face value of these recipes at One Hundred Thousand Ringgit. But if you understand that cooking is a work of art, you will comprehend the many digit amount.

Master Lim Bian Yam is currently the country's leading food personality. His flair for cooking was recognized early on and he started demonstrating gourmet cooking in the sixties and appeared as a cooking host on television shows in many countries. In this 40 over years of teaching, his students come from all walks of life. They range from the ordinary to housewives, chefs, professionals and royalties. He shares with them his enjoyment of good food and authentic or improvised recipes, both are inseparable. Known as the "Master Of Chefs", he trains many chefs and obviously his high-end fees is no secret. A general recipe with close personal attention can start with a ceiling price of One Thousand Ringgit.

Master Lim has kept a low profile and away from many media interviews. Yet, it was kind of him to accept the voluntary post of an Advisor in our Y3K magazine. He has also contributed recipes to the column since year 2002. In time, these recipes have grown into a sizeable collection and we all unanimously agreed that it was time to compile them in a book. Clear instructions and a good guide will ensure a 100% successful attempt each try.

There are more than 100 recipes in this volume. It is good value for those who enjoy cooking.

Richard & Catherine
The Editors

Lim Bian Yam - The Master Chef
If you believe you can fly, you can. Believing in the true spirit of his dictum "Cook With Love, Eat With Gratitude". Lim Bian Yam soars unparalleled in the realm of the culinary art, in this part of the region. A Grand Master of chefs and Malaysian Floral Art Master, Bian Yam was awarded the "Living Heritage Treasure of Penang" Award 2005 besides being bestowed the Silver Shield Valor America and the International Order of Merit Cambridge.

This man of distinction pursues his passion for cooking with love and sincerity in order to create the finest of dishes ranging from the exotic to the most exquisite to delight even the most discerning connoisseurs of food. Perfection is the ultimate goal for Bian Yam. Finding the elusive harmony and balance in his recipe is yet another challenge but Master Lim persists in much research and experiment to achieve the perfect blend in taste, texture, aroma, colour and form for his preparations. When this is achieved, joy, appreciation and gratitude exude - a reflection of distinction.

This "Ambassador of Malaysian Cuisine" as he is sometimes referred to, is a rare combination of a distinguished chef and an inspiring teacher. Often, boundless tributes are showered by his loyal and grateful students for his selfless nature in sharing his knowledge and experience without reservations to enrich their performance in the art. With Bian Yam you do not only learn the art of cooking but also the art of food presentation.

This is Lim Bian Yam, a Master Chef Extraordinaire, who is a man of compassion, charity, commitment and dedication. You wouldn't know him until you have met him. There is so much in this "Living Heritage Treasure of Penang" who has also written three books on the art of arranging flowers namely, "The Eye of the Flower Arranger"(Collingridge,1967), "Floral Creation"(Federal Publications,1977) and "Inspirations"(Lim Bian Yam, 1966). His zest and enthusiasm are enough to spur anyone to success. Truly, he deserves the accolades of a Master Chef and a Floral Art Maestro.

Tan Lye Hoe
17-03-2006

Y3K食谱特色:超过一百个大师级食谱,详细制做过程,好评如潮.(双语食谱)
Over 100 authentic recipes from the master of chefs with step-by-step guide. (Bilingual)

Contents目录:

A) 娘惹经典食谱Authentic NYONYA Recipes
1. 槟城娘惹咖喱蔬菜Penang Nyonya Mixed Vegetable Curry
2. 娘惹豆油肉 Nyonya Tow Ewe Bah
3. 槟城娘惹炸鸡(胭脂鸡)Inche Kebin
4. 槟城娘惹封肉 Penang-Style Nyonya Hong Bak
5. 槟城娘惹咸菜鸭 Penang-Style Nyonya Kiam Chai Ak
6. 娘惹香料卤鸭 Nyonya-Style Spicy Duck Stew
7. 槟城娘惹甜酸蒸鱼 Penang-Style Nyonya Sweet & Sour Steamed Fish
8. 娘惹甜酸香料虾 Nyonya Spicy Sweet Sour Prawns
9. 娘惹焖煎蛋 Fried Eggs Cooked In Nyonya-Style (Belandah)
10. 娘惹开胃酱拌蔬菜 Nyonya All Purpose Sauce With Mixed Vegetables
11. 娘惹网状煎饼 Roti Jala (Peranakan Lacy Pancakes)
12. 辛辣羊肉薯泥卷 Spicy Potato Lamb Wrapped In Roti Jala
13. 传统咖喱鸡拌网状煎饼 Traditional Chicken Curry With Roti Jala
14. 娘惹云耳汤 Wan Nee Th'ng

B) 亚洲精选美食 Truly ASIAN Favourites
15. 泰式班兰青咖喱鸡 Thai-style Pandan Leaves Chicken In Green Curry Paste
16. 泰式烧烤香椰鸭 Thai-style Roast Duck
17. 泰式/越式香茅虾 Thai/ Vietnamese-style Lemon Grass Prawns
18. 泰式黄沙爹 Thai-style Satay
19. 泰式马来盏炒饭 Thai-style Belachan Fried Rice
20. 泰式酿蟹配酸辣酱 Thai-style Stuffed Crabs With Sour Spicy Sauce
21. 泰式瓦煲冬粉虾 Glass Noodles With Prawns In Claypot (Thai-style)
22. 泰式蒸鱼汤 Thai-style Steamed Fish Soup
23. 泰式辣沙 Kaeng Som
24. 冬卡开 Tom Kha Kai
25. 越式南瓜番薯汤 Pumpkin Kumara Soup
26. 马来式番薯什锦汤 Malay Style Tetae Lemak
27. 叁末鹌鹑蛋 Sambal Telur Puyuh
28. 印度式煎鲑鱼 Meen Molee (Kerala Fish In Coconut Milk)
29. 鳕鱼豆畔 Cod Fish With Dhall Accompaniment
30. 南印度香饭 Southern India Spicy Rice
31. 南印度炒菜 Southern India Fried Vegetables
32. 豆畔香饭烧烤虾 Kitcheri With Grilled Prawns
33. 苋菜鲜菇焖豆畔 Spinach Fresh Mushrooms And Dhall
34. 印度虾仁豆饼 Indian Prawn Vaday
35. 香浓蔬菜豆畔 Flavoursome Lentils and Vegetable

C)节日庆典中餐典Renowned CHINESE Festive Dishes
36. 鸡叉烧 Chicken Char Siew
37. 富贵虾粥 Fu Kwai Har Chok
38. 富贵长寿霸王面 Lobster Noodles Kingdom
39. 经典喜庆腊味饭 Epitome Lub-Mei-Fun
40. 烧鸭糯米饭 Loh Mai Xiu Ngaab
41. 酥脆金钱豆腐 Deep Fried Gold Coin Puffs
42. 鸿图面 Old-Fashioned Hong Tou Mee
43. 五花焖肉拌香面 Noodles With Braised Spiced Meat
44. 衣锦荣归鳕鱼片 Grilled Codfish With Pine Nuts
45. 天地精华焖冬菇 Traditional-Style Braised Mushrooms
46. 富裕鲜鲍江瑶柱 Opulent Abalone Scallop Dish
47. 笋尖鲜菇贵妃鸡 Empress Chicken With Bamboo Shoots And Mushrooms
48. 白云蒸蟹肉 Steamed Crabmeat On A Piece Of Cloud
49. 煎蛋白 White Omelette

D) 西餐中的魔术师酱汁小兵立大功 A Magician's Wand Simple or Exotic Sauces
50. 黄褐汁酱 Brown Sauce
51. 鸡肝酱 Fused Liver Sauce
52. 白酱菜汁 Mornay Sauce
53. 辣根酱汁 Horseradish Sauce
54. 荷兰汁 Hollandaise Sauce
55. 白酒酱汁 White Wine Sauce
56. 开胃腌洋葱灯笼椒 Onion & Capsicum Salsa
57. 开胃杂色菜 Coleslaw
58. 香煎红萝卜 Pan-Fried Carrot
59. 熏肉冬菇马铃薯泥 Mashed Potatoes Bacon Mushrooms
60. 蔬菜番茄酱 Vegetables & Tomatoes Sauce

E)经典西餐 Heritage WESTERN Cuisine
61. 家庭式汉堡包 Home-made Hamburger
62. 鸡蛋马铃薯沙拉 Potato Egg Salad
63. 日本烧汁扒 Teriyaki Steaks
64. 辣根酱黑椒牛扒 Grilled Pepper Steak With Horseradish Sauce
65. 烧扒与黄褐汁酱 Grilled Steaks With Brown Sauce
66. 烧烤扒配面薄 Ribeye Steak With Chinese Fettuccine And Brown Sauce
67. 法式迷迭香羊排 French Lamb Cutlet With Rosemary
68. 牛柳片配腌洋葱灯笼椒 Beef Tenderloin With Capsicum Salsa, Fused Liver Sauce And Sarawak Black Bario Rice
69. 法国式烤羊小排 French-Roast Best End Of Lamb
70. 法式白酒焗带子拌烤薯泥 French-Style Scallops In White Wine
71. 法国式鲜蘑菇烤鸡 French-Style Roast Chicken With Mushrooms
72. 蒸烤烧鸡与蒜茸酱 Steam-baked Roast Chicken With Stuffing and Garlic Sauce
73. 烘火腿 Baked Ham
74. 法式白酒鱼扒 French-Style Sword Fish In White Wine
75. 西式奶油鱼肉浓汤 Fish Chowder
76. 葡式咖哩虾 Prawns In Curry Sauce Portugese-Style
77. 白酱烤菜花及海鲜 Cauliflower Seafood Mornay
78. 龙虾带子沙律 Lobster/ Scallop Cocktail
79. 菲律宾式咖哩虾 Curry Prawns Casserole Philipina
80. 皇室烤鱼拌意大利面 Fish Royale From The Phillipines
81. 番茄烤牛肉碎 Beefy Tomatoes Casserole
82. 香烤吐拿鱼 Tuna Baked Casserole
83. 串烧羊肉 Barbecued Lamb
84. 俄罗斯大虾面 Prawn Stroganoff
85. 意大利甜酸牛肉丸面 Tangy Beef Balls Pasta
86. 肉酱意大利面 Fettuccine Bolognaise

F)精美糕点甜品Delightful DESSERTS
87. 南瓜马蹄咖椰 Pumpkin Water Chestnut Kaya
88. 炖蛋 Steamed Egg Custard
89. 红枣红苹果糖水 Red Dates Red Apples Tong Suey
90. 芦荟竹蔗Aloe Vera Cooler
91. 咖啡五味酒 Coffee Punch
92. 甜心忌廉苏打水 Sweet Creamy Soda Smoothie
93. 香滑榛果糊 Hazelnut Creme
94. 沙林-泰式糖水 Salim (Thai-style Dessert)
95. 泰式马蹄糖水 Thai-style Water Chestnuts In Syrup
96. 印度苏琪糕 Kestari (An Indian Sugee Dessert)
97. 绿豆粉糕 Hoon Kuih
98. 香甜椰丝香蕉拌煎饼 Coconut and Banana Crepes
99. 娘惹沙谷糕 Abuk-Abuk Sago
100. 迷你多纳 Mini Doughnuts

G)创意沙律 Innovative SALADS
101. 酸梅酱沙律配烧鸭 Roast Duck Salad With Sour Plum Dressing
102. 泰式鸡肉碎沙律 Thai-Style Minced Chicken Meat Salad
103. 酸辣芒果配盐焗软壳蟹 Mango Salad With Soft Shelled Crabs
104. 青美奶滋沙律酱配炸鱼 Fried Fish Dressed With Green Mayonnaise
105. 蒜茸沙律调味料 Garlic Salad Dressing
106. 开胃香蕉花芯沙拉 Banana Flower Salad

H) 糕饼烘焙All Time BAKING Favourites
107. 白巧克力杏脯曲奇White Chocolate Apricot Cookies
108. 早餐煎饼 Breakfast Pancakes
109. 印度爽脆酥饼 Indian Shortbread
110. 水果松脆饼 Fruit Crumble
111. 蛋香吐拿派 Egg Fragrant Tuna Pie
112. 蛋白霜甜品 Pavlova

Y3K Cookbooks Vol.9 - New Year Cookies 过年饼

2007-07-31T12:54:00.000+08:00

Author: Alan Ooi

Publisher出版社:
Y Three K Publisher
41-1, 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: May 2006
ISBN 983-40623-8-9

作者序：
我之所以对面包、饼干及蛋糕这三大类烘焙产品能够掌握的那么好，那是对这个行业的热爱所致。记得十四岁那年离开霹雳州的班台，到南部柔佛州新山工作，第一份工作就在西饼店。每天与面粉为伍，嗅到的是面包、饼干及蛋糕刚由烘炉烤出来的香味，百嗅不厌，反而越嗅越喜欢，结果与烘焙业结下这不解之缘。

在从事烘焙事业14年以来，我对这三大烘焙不断研究及尝试、与同业交流及到海外考察，同时在教课时学生所给予的回馈都是让我不断进步的因素。2006年5月与Y3K配合出版的《面包新浪潮》是我事业另一里程碑，在谢宋美老师的细心审核之下食谱达到完全正确无误，获得异常热烈的反应。在一场烘焙示范会，其中一个读者告诉我：「我的印尼女佣已经将食谱内的面包做完，非常容易做，又好吃！」

《过年饼》这本饼干食谱是我累积十四年的心得，六十多种花巧造型、制做容易及多种口味的饼干，相信能够为你带来欢乐！

From the Author:
I just love the spirit of baking and as I put the
finishing touches on this issue of New Year Cookies?
I realized my passion for baking started 14 years ago
as a baker boy from Johor Baru.

It is a true labour of love and with my baking flair, I have concocted countless recipes for bread making, cookies and cakes. My previous book, 揃read Magic?was a hit and I have to thank Catherine Chia for her inspirations. As according to a reader, even her Indonesian maid could bake every recipe from that print.

Follow my well-floured footsteps, simple cookies can be quality cookies baked from home.

食谱特色:多种新年饼干,详细制做过程,好评如潮.(双语食谱)
Kitchen-tested cookies recipes with step-by-step guide. (Bilingual)

Contents目录:
1. Almond Cookies 杏仁酥
2. Almond Square Cookies 杏仁方块饼
3. Hup Tou Shou 核桃酥
4. Peanut Butter Cookies 花生酱曲奇
5. Pecan & Prune Cookies 胡桃西梅饼
6. Oat Cookies 燕麦曲奇
7. Chocolate Chip Cookies 巧克力粒曲奇
8. Mock Watermelon Crisps 西瓜曲奇
9. Lucky Tangerine Cookies 金桔曲奇
10. Fan Cookies 扇子曲奇
11. Honeybee Tops 小蜜蜂曲奇
12. Coconut Crisps 椰丝脆饼
13. Black Sesame Seed Thins 黑芝麻脆片
14. Toasted Coconut Treats 烤椰丝脆片
15. Green Peas Cookies 青豆饼
16. Groundnut Cookies 花生饼
17. Apple Raisin Cookies 苹果葡萄干曲奇
18. Rose Peanut Cookies 玫瑰花生饼
19. Strawberry Bites 草莓曲奇
20. Mock Carrot Cookies 红萝卜曲奇
21. Butterfly Bows 蝴蝶型曲奇
22. Apple Snaps 苹果型曲奇
23. Kueh Bangkit番婆饼
24. Semperit Butter Fingers 奶油饼
25. Chocolate Almond Cookies 巧克力杏仁饼
26. Pandan Cookies 班兰曲奇
27. My Hometown Butter Cookies 家乡奶油饼
28. Chequered Cookies 棋盘饼干
29. Mi Chang/ Rice Crisps Brittle 米层
30. Spicy Dried Shrimps Puffs 香辣虾米角
31. Modern Kueh Bahulu 现代小蛋糕
32. Suji/Ghee Cookies 酥吉饼
33. Paprika Cookies 红椒粉曲奇
34. Almond Biscotti 杏仁薄脆饼
35. Cross-Shaped Cookies 十字星饼
36. Cornflake Crunch 玉蜀黍脆片饼
37. Taro Cookies 芋头饼
38. Sweetheart Cookies 甜心曲奇
39. Tomato Flavoured Cookies 番茄味曲奇
40. Potato Star Cookies 马铃薯星型曲奇
41. Crispy Beancurd Thins 香脆豆腐饼
42. Pinwheel Cookies 旋转风车饼
43. Rolled Oats Crunch 燕麦脆饼
44. Crispy Kampar Chicken Biscuits 脆薄片鸡仔饼
45. Coffee Meringue 咖啡蛋白糖霜饼
46. Mama Kupu-Kupu 心型糖霜饼
47. Ice Cream Cone Treats 冰淇淋饼干
48. Chocolate Walnut Cookies 巧克力核桃饼
49. Pineapple Nastar Rolls 黄梨酥
50. Coffee Cookies 咖啡曲奇
51. Fancy Button Mushroom Cookies 蘑菇型曲奇
52. Strawberry Chocolate Cups 草莓巧克力杯
53. Crispy Almond Thins 香脆杏仁片
54. Orange Sunflower Seed Cookies 香橙太阳花籽曲奇
55. Chocolate Sticks 巧克力棒
56. Easy Cereal Cookies 小巧麦片曲奇
57. Cheese Twists 芝士条
58. Sunshine Cookies 蛋黄饼
59. Lemon Butter Swirls 柠檬牛油饼
60. Hazelnut Rounds 榛果饼圈
61. White Almond Cookies 白杏仁脆饼
62. Colourful Cups 彩虹水晶球曲奇
63. Cheese Almond Cookies 芝士杏仁曲奇
64. Pumpkin Sweet Biscuits 南瓜甜饼
65. Dragon Cookies 龙饼
66. Pear-like Cookies 梨型饼