The first time I tasted the soup, it reminded me of the delicious ginger tea that swanky spas like Sembunyi, Martha Tilaar and Indrani will serve their clients after and before treatments.

I absolutely adored those ginger tea and was really thrilled that I accidentally duplicated the taste from this Chinese thongsui that is said to be good for pregnant ladies as it get rids of flatulence...and the recipe is drop dead simple too!

What you need:

• 1 sweet potato, cut into chunks
• A big piece of ginger, crushed
• A fistful (or more) of cane sugar
• 2 pandan leaves, torn lengtwise into strips then knotted
• 1 litre of water

Directions:

Before going to bed, just dump everything into a slow cooker and and you'll have a delicious ginger tea (with sweet potatoes, hehehe) ala 5-star spas in the morning! You can adjust the taste to your preference. If you prefer thick broth with pungent aroma of the ginger, use less water and more crushed ginger.

A dessert that's neither too sweet nor oily. Recipe by Lilian, malaysiabest.net

What you need:

For the pudding:

• 25 dates, pitted
• 1 cup hot water
• 200g self-raising flour
• 50g butter
• 100g soft brown sugar (looks like castor sugar but only brown in colour)
• 2 eggs
  

For the butterscotch sauce:

• 100g soft brown sugar
• 200 ml whipping cream
• 1 tsp vanilla essence or butta vanilla
• 1 tbsp butter

Directions:

To make the pudding:

1. Blend the dates in a blender with hot water to form a paste.
2. Cream sugar and butter till fluffy.
3. Sieve in the flour, add the date paste and eggs alternately. Mix well. The batter should be creamy and smooth; add a little more water if it is too dry.
4. Bake baine marie style: put the batter into one baking tin and put that thin over another bigger tin filled with water. Bake for 45 minutes in 180 degree celcius oven.

To make the butterscoth sauce:

1. Just put all the ingredients in a saucepan and cook over low fire until it just started to boil. Turn off heat and serve warm with the pudding!

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.