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    144 Recipes

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    I was looking around for a good Sankaya recipe and ended up with a hybrid of two. Here it is. I have used a 4.5 lbs pumpkin before but I'll stick to a smaller pumpkin. I use packet coconut milk and realise that it comes in 200ml and not 250ml (1 cup). The steamed pumpkin will not be sweet so you may want to put in more sugar to compensate. Cooling time is about 2 - 3 hours. Chill overnight if desired. If you have Pandan essence, use that. Add 1 cup of Ginko Nuts if desired.

    Recipe #368347

    A chinese recipe. great and savory.

    Recipe #108878

    This recipe came from My Favourite Recipes by Ellice Handy. There are a few flavours of Durian meat - sweet, very sweet, bitter (just not that sweet). Choose the yellow flesh and press on the flesh to check that the flesh is thick (shows that seed is smallish) or you might end up with big seeds with a thin layer of durian meat. Do not choose fresh durian meat that is exuding water. I made this once with 2.5 times the amount of durian meat. It turned out kinda heavy but it was finished in two days. One of those who tasted it said there wasn't enought durian meat. Hah!

    Recipe #108709

    Recipe #108532

    My mom and I came up with this recipe when I was a teenager. We love it! I especially like the way the honey soaks into the unbuttered portions of the bread and makes it a little chewier.

    Recipe #98369

    This recipe was adopted during the Zaar Adoption Feb 2005. Below in brackets is the original description. I have tweaked (on 4 February 2006) this recipe a tad to match my weekday breakfast of oatmeal. I hope you will like it. (This is kinda like the mexican drink called Horchata, except you use oatmeal instead. It's really good and easy to make for a nice hot day.)

    Recipe #93053

    I got this recipe with the set of instructions when I got my bread machine. My ABM makes it in less than two hours. I usually take the dough out after the kneading has been done and continue with the baking process in a normal oven. This is very rich. Hubby loves it.

    Recipe #90470

    My favourite drink from the Hawker Centre! When you visit any of Singapore's Hawker stalls, look out for a pink coloured drink. That's Bandung. This recipe is really from scratch. This drink is served in glass to show off the pink colour.

    Recipe #90358

    I remember stirring a pot of grated coconut and sugar for my mother whilst she prepared other goodies. This was one candy I always loved as a child. This is the recipe my mumsy used and it's from My Favourite Recipes by Ellice Handy. My copy of MFR was printed in 1972 and mumsy's copy is older than mine. ;-) I hope you will enjoy these as I have.

    Recipe #90279

    This is a really delicious salad. Great way of using up apples and that last bit of ham in the fridge. It was adapted from The Best of Country Cooking. Cooking time is time spent in the fridge. You may also want to add a finely minced garlic clove.

    Recipe #87486

    I came up with this ointment after I suffered tons of flea bites a couple of years ago. Looking at my feet now, you won't believe how much bite marks I had... okay... I was scratching it till it bled. Applied ointment before bedtime for about 2 - 3 months. My friends couldn't believe my feet look so good now as they have seen how bad it was before. This ointment works best when the wounds are still healing.

    Recipe #87342

    I used the method to reduce the flea population in my den after it exploded. Didn't want to use that much Frontline or the bug bombs. I DID use Frontline but just 3 or 4 squirts. Less chemicals in my house, the better.

    Recipe #87343

    This is one good incentive to start using a fountain pen. Use a different essential oil while writing to your relatives or to your honey. You may use the examples given here or blend them to your own individual preference.

    Recipe #87144

    A great festive season present. From The Best of Country Cooking 1999. Don't they look gorgeous? Hubby loves it. I added a wee bit of cinnamon with the sugar and almonds.

    Recipe #87043

    For those of you who love peanuts, here's a treat for you. From The Best of Country Cooking, 1999.

    Recipe #87042

    Got this from 1998 Southern Living. Thought it sounded really nice and doesn't need ice cubes.

    Recipe #87031

    This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.

    Recipe #87001

    From The Kitty Cafe. This is for your little darling cat. This recipe has been amended to remove the onions.

    Recipe #86948

    This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation.

    Recipe #86788

    I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.

    Recipe #86705

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