Hee Piow Soup

1.5kg Pork Bones
3.5l Water
1 teaspoon peppercorns
115g Fish Maw
2 fillets Ikan Kledek
1 Cabbage
455g Prawns
680g Minced Pork
3 Eggs
1 ½ tablespoon corn flour
Salt
Pepper

Directions:

1. Boil pork bones with salt and peppercorns.
   
2. Soak the fish maw in water.
   
3. Clean the Ikan Kledek fillets.
   
4. Scrape the fish meat with a metal spoon, then pound the meat and add a bit of salt and pepper.
5. Continue pounding till it becomes a paste.
6. To make fish balls, wet your hands so the paste won't stick to them.
7. Take a handful of the fish paste and squeeze it through the gap between you thumb and index finger.
8. Scoop the ball with a spoon.
9. To make prawn balls, do the same as for the fish balls.
10. To make meat balls, season the minced pork with pepper, light sauce and 1 egg. Mix well.
11. Then add the corn flour and mix.
12. Take a small handful of the minced meat and roll into a ball.
13. Remember to put aside ¼ of the meat for the egg rolls.
14. To make egg rolls, fry 3 thin egg omelettes.
15. Spread the minced meat on the ommelettes and roll them individually into the shape of a spring roll.
16. Steam them for about 10 minutes.
17. Slice them into bite-size portions.
18. Cut the cabbage and fish maw into big slices.
19. Remove pork bones from stock, then put in the meat balls, fish balls and the prawn balls.
20. When the stock starts boiling, put in the cabbage, egg rolls and fish maw.
    
    
    

Ang Ku Kueh

115g Sweet Potato
450ml Santan (Thick & Thin)
455g Glutinous Rice Flour
2 teaspoon Red Colouring Powder
565g Mung Beans
8 Pandan Leaves
625g Coarse Sugar
2 tablespoon Oil
½ teaspoon Salt
Banana Leaves

Directions:

1. Peel the sweet potatoes and cut them into big cubes.
   
2. Boil them till they turn soft.
   
3. Remove and mash them while they are still hot.
   
4. Then add half of the glutinous rice flour to the sweet potatoes and mix well.
   
5. Bring the santan (thin) to a boil, then add the red colouring powder and the remaining glutinous rice flour. Stir well.
   
6. When it becomes a red dough, add it into the sweet potato mixture.
7. Add sugar, oil and salt into the santan (thick).
8. Then slowly add the santan into the sweet potato mixture.
9. Mix thoroughly and knead the dough.
10. Boil the mung beans till soft, and mash it into a paste.
11. Boil a bowl of water into a kwali, add pandan leaves and sugar till it becomes a syrup.
12. Add the mung beans paste and stir till it becomes dry.
13. Remove pandan leaves and let the mixture cool.
14. Oil you hands, then take a handful of dough and roll it into a ball.
15. Make a hole, fill it with the mung bean filling and close it.
16. Press the dough into the mould.
17. Fill it well and overturn it into a piece of banana leaf.
18. Steam the Ang Ku Kueh for about 10 - 15 minutes.
19. When cooked, remove and use a pandan leaf brush and brush them with a bit of oil.