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Celebrate! Top picks from the Chinese table by Mrs Leong Yee Soo

By Mrs Leong Yee Soo

Celebrate! best selections from the chinese language desk promises to decorate your dinner desk with 28 vintage recipes from The better of Singapore’s Recipes series, a six-book number of favourites from the overdue Mrs Leong Yee Soo, culinary matriarch and the main authority on Singapore food.

Specially chosen to boost any social gathering or collecting, this fundamental choice of recipes contains all-time favourites corresponding to seven-treasure steamed duck, yu sang and braised scorching pot in addition to conventional crowd-pleasing snacks equivalent to highly spiced prawn rolls, pineapple brownies and kuih bangkit.

With unique snippets at the diets of the 12 animals of the chinese language zodiac, this publication makes a terrific reward and is an absolute must-have for all occasions!

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Grease and heat kuih bolu pans. Spoon batter into the pans until threequarter full. Bake in the oven for 5 minutes, then reduce the temperature to 150°C (300°F). Continue baking until cake turns golden brown. 6. When done, transfer to cool on a rack. 7. Repeat with remaining egg and flour. Wait until oven temperature reaches 200°C (400°F) again before baking. Bake at once when batter is spooned into the moulds. Do not leave to stand. 8. Cool cakes completely and store in an airtight containers.

2. Fry bean curd in a non-stick wok with 2 Tbsp cooking oil until light brown. Transfer to a plate. 3. Heat 1 Tbsp lard and brown the fish head on all sides. Set aside. Pour in the rest of the lard, add ginger and garlic and fry briefly. Add bamboo shoots, carrots, mushrooms and cabbage and stir-fry for 2 minutes. 4. Add sauce ingredients and bring to the boil. Transfer to a claypot. 5. Add the roast pork, fish head and the bean curd into the claypot. Cover and cook over moderate heat for 20 minutes.

Blend finely in an electric blender. To make prawn rolls 1. Cut the spring roll skins into quarters. Take a piece of skin and scoop 1 tsp filling onto it. 2. Roll, wrap and seal the open end with a solution of plain flour and water. Repeat with the remaining skins and filling. 3. In a wok, add enough cooking oil for deep-frying. When hot, deep-fry rolls over moderate heat until light brown. 4. Transfer onto a kitchen towel to soak up excess oil. 5. Store in an airtight container while warm. 63 Rat This Chinese New Year favourite provides energy for those born in the Year of the Rat who are said to lead frenzied lives and would need sufficient energy to replenish strength.

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