KUIH KASWI

Kuih kaswi or kasui is a traditional kuih made of wheat flour, tapioca flour and palm sugar (gula Melaka). It's very fragrant and sticky soft. The authentic taste can only be obtained if palm sugar is used. In case this is not available you can use brown sugar instead but add a drop of sarsaparilla brown food color  to get darker tone. You can also use round pan of 8 inches diameter to steam then cut into bite sizes.

SAMBAL SOTONG

My family loved spicy food so cooked the sambal sotong to be served with white rice or nasi lemak. Quite simple recipe with minimum ingredients yet tasty.

SAVOURY PANCAKE

Another favorite recipe of my family, the savory pancake is very versatile since you can add whatever you fancy such as chicken, sausage and vegetables. Do take care when adding the water, the batter should not be too thick nor runny in order to get perfect pancake. This recipe is eggless,very healthy and used minimum amount of oil just to coat the pan. Actually I applied oil for the first one, skip the oil for the rest.

KOLEH KOLEH

This is a traditional kuih made of green bean flour, coconut milk and sugar. In the olden days, the flour has to be prepared from scratch but now it's easily obtainable from the supermarket or bakery outlet. Before cooking this tasty  Koleh Koleh ,  you have to prepare the coconut crumbs (tahi minyak), sugar syrup then only you can proceed in making this kuih.

LONGAN TEA

This longan tea is subtly sweet, warm in nature and a favorite in boosting energy level.   It is made with dried longan, brown sugar, ginger and tea leaves.

 Longan contains niacin which aids metabolism, keep the digestive system healthy,  very soothing and calming effect on the nerves. The dried longan is  obtainable from chinese medicall hall.

In case the pandan leaves are not available, do omit them since these are for fragrance only.