This is an excellent recipe adapted from Flavours magazine issue September-October 2004. The result tastes absolutely professional even for first-timer!

What you need:

Taro dough:

• 600g taro, peeled and sliced
• 1/4 tsp five spice powder
• 4 tsp sugar
• 1 tsp pepper
• 90 g wheat or tapioca starch
• 110g vegetable shortening

Filling:

• 2 cloves garlic, chopped
• 300g chicken or pork meat, cubed and mixed with 1 tbsp cornflour and a pinch of pepper
• 100g prawns, chopped coarsely
• 1 big onion, cubed
• 2 tbsp canned green peas

Seasonings:

• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1/2 tsp salt, or to taste
• 1 tbsp sugar, or to taste
• A pinch of pepper
• A pinch of five spice powder
• 500ml oil for deep frying

Directions:

To prepare the taro dough:

Steam taro for 15 minutes until soft. Combine the taro, five spice powder, sugar, salt and pepper. Mash well. Work in the wheat/tapioca starch and shortening to form a dough. Chill for 30 minutes.

To prepare filling:

Heat 1 tbsp oil in a wok to saute the garlic until fragrant. Add chicken/pork and chopped prawns. Mix in seasonings and saute until the meat is cooked before adding the onion cubes and green peas. Turn off heat and aside to cool.

To shape puffs:

Divide dough to form balls about the size of golf balls. Flatten dough slightly and place a heaped tbsp of filling in the centre. Wrap the dough around the filling. Roll into oblong shape, chill.

Heat the oil in a wok until very hot. When it starts to smoke, lower several taro puffs into the oil . The puff will fluff up if the oil hot enough. Lower heat and deep fry until golden brown. Drain on paper towels and serve warm.

A nice, comforting creamy dessert. Recipe by Zu, quickneasytreats.blogspot.com

What you need:

• 1 packet jelly powder (10-13 gram per pack)
• 1 litre water
• 250g sugar
• 1 cup evaporated milk
• 100ml whipping cream
• 3-4 tbsp cocoa powder
• 3-4 tbsp hot water
• 10 or more crushed Oreo biscuits

Directions:

1. Heat the jelly powder, water and sugar over the stove.
2. When the jelly powder and sugar have dissolved, add evaporated milk and leave it to boil, stirring occassionally with a balloon whisk.
3. Once agar-agar mixture boils, remove it from the heat and stir and let it cool slightly
4. Melt the cocoa powder with 1 tbsp hot water at a time, mix it till well blend. Then, whip whipping cream till soft peak forms.
5. Add whipped cream slowly into the jelly. Stir the mixture, then add the cocoa mixture and stir till well blended. Pour half of the mixture into the jelly mould and let it set for about 5-10 minutes
6. Sprinkle generously the crushed oreos and slowly pour the other half of the mixture into the mould
7. Let the agar-agar cool before keeping it in the fridge to set. Serve chilled.

A recipe adapted from Bella Cookbook, Issue March/April 2004. Looks just like fried chicken minus the gallons of oil!

What you need:

• 100g fresh bread or biscuit crumbs
• 1 tbsp plain flour
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp paprika
• 2 tsp fresh chopped coriander
• Half a cup of natural yoghurt
• 12 chicken drumstikcs
• Dashes of olive oil

Directions:

1. Preheat the oven to 200 degree Celcius. Mix together the crumbs, flour, cumin, chilli powder, paprika and fresh coriander. Spread the mixture on a shallow plate.
2. Pour the yoghurt into another plate. Dip the chicken drumsticks frist in the yoghurt, then in the crumb mixture to coat evenly. (Note: You can make some diagonal cuts over the drumsticks' flesh to help it cook more thoroughly later)
3. Place the drumsticks on a lightly oiled baking tray. Drizzle with olive oil.
4. Bake for 45-50 minutes until golden, crisp and cooked through. Serve with potato wedges, green salad and mayonnaise!

A so much more healthier alternative to french fries - and tastes equally as good too if not better! Inspired by Rachael, thelazychef.wordpress.com

What you need:

• 3 or 4 US potatoes
• Salt
• Extra virgin olive oil

Directions:

1. Preheat your oven to 220 degrees celcius. Peel and cut the potatoes into wedges - quarter them up, then half the quarter.
2. Put them into a pot of water to get rid of extra starch. Soak for 1o minutes, rinse and drain well.
3. Return the potatoes into a pot on stove with enough water to cover them. Add 1/2 tsp salt and bring to boil. Once it boils, reduce heat & simmer for 3 minutess. Drain the potatoes well & pat dry on kitchen paper towels.
4. Place the potatoes strips on a large baking sheet; do not overcrowd. Sprinkle olive oil generously over them. Gently toss the potatoes to mix well with the oil.
5. Bake in the oven for 15 minutes. Remove baking sheet and turn the wedges over & continue to roast for another 15 mins or until it´s well browned & crisp.
6. Remove from oven & immediately sprinkle with salt over the hot wedges & serve immediately with ketchup or mayonnaise.