NASI DAGANG

600 GM
150 GM
1 HALBA
2 CM
8
250 ML - 300 ML
1
1/2

:1. ,HALBA 6 20
2.
3. 20
10-15
4. 10-15 GULAIIKAN TONGGOL
with Jenny Sgc,Wai Leng Lam, Vny Tan and 12 others.

NASI DAGANG
600 GM
150 GM
1 HALBA
2 CM
8
250 ML - 300 ML
1
1/2

:1. ,HALBA 6 20

2.
3. 20
10-15
4. 10-15 GULAIIKAN TONGGOL
Gulai Ikan Tonggol
:1.5 KG ,
10



B :1000 ML
600 ML
4
8
1 CM
3 CM
1 CM
2
4-5
24 GM
3
5


10
5
1. ,
2.
3. B

4.
5.
with

# Nasik Goreng Kampung Belacan#

1
2

1
1
Belacan 1
3
4
2-3

2
31
4 5

1.

 with Joenne Kiew, Ooi Chien

(tempura)

1 1 (egg)
2+3 300 ml (ice water+3 ice cube)
3 2/3 tsp(salt,sugar,ground white pepper)
4 200g(flour)
5 50g(corn flour,rice flour)
6 2 tsp(baking powder)
(paste)
a 123
b 456
c b a

1 15~20 (prown)
2 1 (brinjal )
3(flour)

4(paste)

2 5mm
3
4

5
6

7
8

~~~SamMay May~~~
Cheddar Cheese
A
4 Cheddar cheese slices
80g
125g
B
3 A
100g
C
210g

1.A
2.B
3.12C 3-4
4.
5. 15 Cheddar Cheese


A:220 gm
130 gm
1 tbsp
4 large
250 ml
80-150 ml
)

:1.
1
2.

3.

(A)1000ml 5 300g ~
(B) 280g 80g 80g 100g
700g 400g 300g ~

1 A B
2 3 4
5 10 10

with Joenne Kiew, , Soon Sie Cheong and 47

 Kuih Kapit
:220 gm
130 gm
1 tbsp
4 large
250 ml
80-150 ml

:1. 1
2. kuih kapit
3. kuih kapit

1.

,!!^^!
:/ 2 ,(1-2 ),Anchor whipping cream 250ml(),
,
:Kfc 3-4 ,,()
:
1, / 2 ,!,,,,!
2, ,,!
3, , whipping cream,,

,!!
ps:,!
with , Goh Teik Seng, Khor Bee

(A)
100g
150g
100g
350g ++
(B)
340g

1.A) B
: ,
2. FOIL MUFFIN

3.,
1.0
2.0
3.0
with Goh Teik Seng, Inn Lee N Leng,May Tan, Eng Seng Ngoh, Nicole Tham, L

(Home Made Mashed Potato)

200g(Mashed Potato)+ 10g(Butter)+ 3tbsp(Fresh Milk)

1 2tbsp(Oyster Sauce)
2) 1/2tsp(Sugar)
3) 1 1/2tsp(Corn Flour)
4) 1tsp(salt)
5) 1tsp(Ground White Pepper
6 100g(Water)
7) 1tbsp(Fresh Milk)
8) 10g(Butter)

1,
2
3
4

10g

700ml
~
1
2
3
4
5 2
w


click & like
https://www.facebook.com/fnbpictorial
- 5
- 5
- 1 3CM
-
-
1.
2.
3.
4. SAMBAL ULAM

 1.
2.
with , Joenne Kiew, Vivian Yee and 46 othe

with , Joenne Kiew,Michelle Hui Yan and 22 others.


click & like
https://www.facebook.com/fnbpictorial

: 4-5 , 8-10 , 1 , 10 , 5 , 3 , 1

:
, , ( 1 , 1 ), ,
,


update click & like
https://www.facebook.com/fnbpictorial

50g 75g 12
A
160g
40g
30g
3g
5g
60g
40g

 B
30g

80g + 130ml

1 A
2
3 B
4 60
5 30g 10
6 1/2 1/2
7
40
8 180 10-12

withLee Poh Ling, Michelle Hui Ya

3 1 1 2 2

2 2 2 2 2 4 2 4


1 3
2 2

3 2
4

300
130
30ml
10

Gula Melaka

1
2 10
3
4
5

7 Ondeh Ondeh

 with ML Lee, Kelly Gan, Hon Ping and 31 others.

1) 300g flour
2)Custard Powder30g
3) 6 egg
4) 15g Baking Powder
5) 350g black suggar
6) 150g butter
7) 180ml fresh milk


1) 3 5
2) ( 10 )
3) Custard Powder (
)
4) 2
5) 40ml
6)
7) 8 45( )
8)
with Hon Ping, Sharine Lim, Zita Kong and 42 others.

~ 2
~
~
~ 1


A ~ 1
B ~ 1
~ 1/2
~ 1/2

1.
2. 10

withEvon Cheah, Carol Win, Sharine Lim and 45 others.

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500g
100g

1
150g
125g
1
1
1/4

1 7
2) 180 1
3 10
4

Petai

Petai
2-3 2
8
1

1) 2 ,
2)
petai()
with P

500g
200g

(1)
(2) 15
(3) 2

(4)
(5)

with Vivian Yee, Peyyee Wong, Gan Chew Siang

1 1

with Cassandra Fun Tze Lai, Soh Bee Kien, May Kher and 46 others.
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300g
5g
5g
70g
25g
160g

1-

2-
3- 30 10
4-
with Loh Jo Ey, Seemann Look, Michelle Hui Yanand 20 others.

Ingredients
300g
450ml ()
1
3
() ()
15
10
20
6
120ml
2
1 1/2 6

1
1
()
2
150gm
200gm
5
1

1. 15
2.

3.

4.
with Elaine Teoh,Pei Yen Woon, Huang Li

curry 100 g

 150 g
1
( 2
1
2 Tsp
3 1/2

1.
2. curry
3. 3-4 curry
curry

4. curry

~~

- 1/4
-
- 1
- 1
- 1
- 1

-
- 1
-
- 1/2

- 10
-
-
- 6
-
-
- 20
- 1-2
-


1 15g
1
20g 150g

1
2
3
4
--- 200
5
6
7
8 20
with Jinlylee Lee,Michelle Hui Yan, Vernic

 Red Sauce Chicken Fillet

~
300 -
A~


1/2

B~

 C~


HP
LP





D~
8
- -
-
-
~
1A
2
3 B C

4 D


:300 GM
1TBSP
1 PC
1TSP
1TSP
1TSP
1TSP
300 ML
B :

1.00 A B 30

2.00
3.00

/ 250
1
4

1

1

 1


(
1
125ml

220g
1 + 120ml ()
30g

15g

1
35g
1/4
45g
1
1
) 1

1 30

2 30
50g 10
3 8
4
5

~~~Chan Susan ~~~

(TepungTempura) & KFC
,

2 (TepungTempura)
2 KFC

Mayonis /

2 (TepungTempura) +2 KFC +

1. 20
2.
3.
4.

~~~Biru Tan ~~~

() 1cup
1cup
2 ()
2 ()
()
)

1
1
1
1
1
1

1
1


1. 25
2.
3.
4. 10
~~~~

Tapai

200g
1
1tsp
48
Joanne Huan) *Tapai 48 2 Tapai

60
100

6~18 80

A
220
30
275ml
B
200 ( 50g 100g 170g)
400ml
2
C
80
D
Air Abu 1/4
1

1.A
2. B 1 2
3. C 2 10 14

4.3 Air Abu 9

15~20


16

:
a: 100g, 50g, 50g,
b: 2 , 10g, 25g, 25g
c: 1 (, 10g)
(,)
:
:
1. a ,
2.b ++
3. a
4.,, c
,
:

 100g, 300,(active dry yeast)1 ,

180g, 20g, 1/8 ,
:
1.() 5
2. 2 8-10

3.,,,
2 ( 2 )
4.,
.
5., 16 ( 35g)
6.,, 10cm
(,)
7.,,,
8., 2 , 2

9.,
10.,, 40

11. 12 , 5
12., 7-8 ,
3 ,
(,
)
:
,,

with Samantha Lim Siaw Phang, Jenny Love, Loh Jo Ey an

1/2
1/2
40 g
1 tsp
60 g
60 g
30 g
80 ml
2


1.
2.
3.
4.
5.
6.

~~~~~~

500
50
100
100

~~~Hoe Lai Kien ~~~

A ( ) :
300 GM
200 GM
50 GM
105 ML-120ML
75 ML

1.00 ,,,,
2.00 A (
3.00
4.00 /
10
5.00


- 5

Nestum \\ -150g

1.

roti canai

500 gm
250ml
25g
20ml
1tsp

1

2 68

3
4

5
-

 ROTI PLANTA , ROTI TELUR ,MURTABAK DAGING.

with , Chloe Tan, C.s. Ooi and 37 others.

~~~Chan Susan ~~~~

300
6
250
200

3

()

1.
2.

3. 10
4.
5. 4 - 2:2:1:1 ~ , ()
6.
7. 10 10 10
10 , 10 30
8.

1 3 5 2 1

with Mui


A :600 GM
150 GM
150 GM
1/2 TSP
1 TSP
1 TSP


1.00 30

2.00

 with Huang Ling

sambal & sambal sotong

200g
2
1
15
200g
belacan1
**
cili boh ()50g 40g
# Sambal
# sambal sotong 1 daun pulut 2 sotong 400g

1.

2.
3. sambal & sambal sotong
4. cili boh

5. 200ml
2 sambal & sambal sotong sambal
sambal sotong
6. sambal sotong 1 daun pulut 2 sotong
sambal
7. Sambal
with Tew Sooi Yeng, Nicholle Chang, Ainee Chua and47 others.
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~~~Chan Susan ~~~~

300
6
250
200

1.
2.
3. 10
4.
5.
6.
7. 10
10 10
8.


:
150g, 1 50g,
: 260g, 40g, 260ml

1.
2.
3.

4.

with How Woo Sii, Kee Guet Sin, Joanne Loh and 45 others.

kapitan
belacanbuah keras
lengkuas
pose
pose
Erika Heng

200g (

1kg
6 - 8

1
2
3
4 15 , .
5
kapitan Curry spareribs with potato
Ingredients:
1)Kapitan curry sauce one packet 200g
2)curry leaves
3)spareribs 1kg
4)potato 6- 8 nos
5)one coconut milk
6)soya sauce to taste
7)sugar and salt to taste
8)water to suit
Method :
1) Firstly put the spareribs with hot water and boil about 10 to 15 mins and remove clean
with water, for use.
2)wash potato and remove skin and cut cubes, deep fry 15 mins and remove , for use .
3) Heat oil, add on Kapitan curry sauce and curry leaves stir fly for a while till aromatic, add
on spareribs simmer for 15 mins .
4) add on coconut milk, water and other ingredients for about 1/2 an hours and simmer with
low frame.
5) finally add on potato simmer until spareribs and potato cooked and sauce is thicken , dish
up .
withWoo Poh Yin, , Monica Er and 25 others.
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ROTI CANAI
A 700 400 1tbsp 1 planta 2tbsp 1tbsp 1/2tbsp
Bplanta
1 A 12 14

2
3 Bplanta
4 planta

5
6 roti canai

with Taylor

ROTI CANAI
A 700 400 1tbsp 1 planta 2tbsp 1tbsp 1/2tbsp
Bplanta
1 A 12 14

2
3 Bplanta
4 planta

6 roti canai

with Taylor

Kuih Lepat Pisang

1.2.3.
Wong Mee Yee

Lepat Pisang

(Pisang Berangan) 400 gm

160gm
160 gm
100 gm

1.

2. 160
3.
4.
5.
6. 15-20
400g Pisang Berangan + 160gm gula
Mash the banan and mix with the sugar
Add 160 gm Tepung Gamdum
Add in 100gm Kelapa Parut
After Mix all send for steam
with Qi Xin Yeong, Mico Chen , Lovely Alice and 22 others.
Like Share

.
300 100 1 3
1 500mI
1 2 1

1
2
3
4
5

,
agak agak,

with Ping Chait Boo, Loh Jo Ey, Yee Sin and 16 others.

Carrot Cake (own modify version)

A
150 100 100
150gm
140
3
B
250 1/4 - 1

1. 180
2.
3.
4.B,
5.A
6. 45
7.
(A) Carrot and Nut Mix : Carrot Shredded : 150gm, 100g Almond nid (suppose is Walnut), 100g Raisin

Butter 150gm,
Brown Sugar 140gm
3 Eggs
(B) Plain Flour : 250gm,
Baking Soda 1/4 Tsp
Baking powder - 1Tsp
All Spices - 1 Tsp
Step:
Heat up oven 180.
Beat well Butter and Brown sugar until fluffy
Add in egg one by one.
Mix well the Flour (B)
Add in Carrot Mix (A)
Bake in oven 45 min
with Hwa Hwa , Kee Guet Sin, and 17 others.
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Kuih Dadar /kuih gulung /kuih ketayap

coconut pancake rolls

A
1
3
1
2
4

agak agak 1
2

B
85
150
2
85

1.
2. A
3.

4.
30

5. 1

1.
2.

3.

with Nyok Lan Tean, Gelrine Lim, Elly Er and 46 others.

1. gula merah
2.,

1.
2.
3.

4.

 wit

Easy to make Chilli Paste -

A
4-5 -
10 - 10
2-3
1
4
4
B

A 2-3

Recipe below.
Ingredients:
4-5 fresh red long chillies - Remove seeds

10- short red dry chillies - Remove some of the seeds-Soaked for at least 10 minutes
2-3 tablespoon of palm sugar - up to your preference
1 teaspoon of shrimp paste
4 Asian Onions
4 cloves of garlic
Steps:
Blend them till fine using the blender.
Heat a wok and stir in low heat for 2-3 minutes. Remove and set aside to cool.
with Wendy Teoh,Woo Poh Yin, Pororo Lee and 39 others.

( okonomiyaki )
okonomiyaki
Okonomi

Hoe Lai Kien ( okonomiyaki )

pose
pose
A : - 80 GM ( 100 GM
- 20 GM (
/ - 100 GM
- 1
- 1
- 100 GM
-
-
-
-
-
-
:/ - + -


-

:1. /
2.
3.
4.
80GM + 20GM +100ML
with Pororo Lee, Ayin Tiu, Lovely Alice, , Yin Yin, Miki Wong, Nalisa Lim, Chong
Sally, Chin Hong, Sky Cho, Angeline Khor, Little Rain Forest, Ainee Chua and Yow Wei Yong.

Mayonis

1. 20
2.
3.
4. Mayonis
with Titania Ng, Pey Yee Wong, Sky Cho an
Wong Mee Yee

2
1
3
2
5
6
500G 6
200ml

1
1
1/2
1/2

200G


1
21 45
3
5 - 6
Ingredient :
2 tbsp oil,
1 tbsp chopped garlic,
3 tbsp dried prawn soaked and chopped,
1 pair chinese sausage (diced),
5 black mushroom (soaked and diced),
500g glutinous rice (soaked at least 6 hours and drained),
200ml water
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp dark soap sauce
dash of peper
200g peanuts, toasted (optional)
some chopped spring onion
Step :
1. Heat up oil, saute chopped garlic and dried prawn until fragrant. Add in chinese sausage,
mushrooms, seasoning and stir well.
2. Transfer all glutinous rice mixture into a steaming tray, add in water and steam at high
heat for 45 minute or until soft and cooked. Remove.
3. Put some peanut and spring onion on top serve with chili sauce.
(serves : 5 - 6 person)
with Mei Kheng Chan, Ooi Chew Teng, Mei Mei and 23 others.
Like Share

 Wong Mee Yee

2
1
3
2
5
6
500G 6
200ml

1
1
1/2
1/2

200G

1
21 45
3
5 - 6
Ingredient :
2 tbsp oil,
1 tbsp chopped garlic,

3 tbsp dried prawn soaked and chopped,

1 pair chinese sausage (diced),
5 black mushroom (soaked and diced),
500g glutinous rice (soaked at least 6 hours and drained),
200ml water
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp dark soap sauce
dash of peper
200g peanuts, toasted (optional)
some chopped spring onion
Step :
1. Heat up oil, saute chopped garlic and dried prawn until fragrant. Add in chinese sausage,
mushrooms, seasoning and stir well.
2. Transfer all glutinous rice mixture into a steaming tray, add in water and steam at high
heat for 45 minute or until soft and cooked. Remove.
3. Put some peanut and spring onion on top serve with chili sauce.
(serves : 5 - 6 person)
with Mei Kheng Chan, Ooi Chew Teng, Mei Mei and 23 others.
Like Share

:
1.00 10
2.00


withChris Chiew Ping, Christine L

100 150 50 +

,
,
30

, 8
,
with Loh Jo Ey, Amy Loi, Wendy Teoh,

A. 30 25 B. 10 20 20ml

1.
2.
3. 170
4. 5.
15

cooks tip

with Terrenz Chow, Sky

100g
120g20g
80g
20g
1 70g
60g

1
2

3
4 120g
5
6 200 20
with

:
01 : 4 40 250ML 1 5 300ML
2 30ml
02
03 7 1.5
04
05
06
07
08
09()

10
11 5 ,
12,,
13
14
15
16 blender.
17
18
19
20
21
22
23 4
24 1
with

, , Nicholle Chang and 15 others.

.
15-20

.
.
100
100
100
80

 150
35

1.
2.
3.
4.
5.
6.
7. 40 15
8.
9. 30
10.
11. 15-20
12.

. 15-20

.
.
with Candy Theng, Nyunpei Leong, Susan CF Leeand 31 others.


^^~?!
!!!

1 2 3

()4
3
1 `, 2 40

4
4
1 2 3

^^~
5
130 10 (

) 15
6
^^()

^^~