Mee Bandung

Ingredients
1.6 kg Yellow noodles
250g Chicken, cooked, shredded
200g Prawns, cooked and peeled
3 Sunny Side-up eggs
400g Beansprouts, blanched

Mee Bandung Gravy:
3 ltr Water
100g Shallots, peeled, sliced
60g Garlic, peeled, sliced
80g Ginger, crushed
90g Chinese celery, sliced
100g Ripe tomatoes, sliced
40g Beef Broth
50g Prawn Cube
200g Tomato ketchup
45g Chilli paste
50g Sugar
1 Egg white

Garnish Ingredients:
40g Spring onions, sliced
40g Chinese celery, sliced
30g Red/green chillies, sliced
50g Shallots, sliced, fried
10 Key lime (calamansi will be better)

Mee Bandung Gravy
1.Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.
2.Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.
3.Simmer for 5 minutes and strain.
4.Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm. To serve:
5.Blanch yellow noodles in a pot of boiling water for a few seconds.
6.Remove, strain and place it into serving bowls.
7.Add in sliced fish cake and blanched beansprouts.
8.Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.
9.Serve hot.

Talam Kacang Hijau

Ingredients
400 gm sifted green bean flour
100 gm hoen kwee flour
80 gm sifted tapioca flour
600 gm palm sugar
200 gm fine sugar
1 tsp salt
2500ml thick coconut milk
2 tsp green food colouring
2 pandan leaves
7 inch square baking tin

1. Heat coconut milk with palm sugar, fine sugar and pandan leaves until sugar dissolves. Strain and put aside to cool.
2. Combine all ingredients in a big bowl and add the coconut milk little by little until finish.
3. Stir till mixture is smooth, strain and divided into 2 potions. 1 potion add in green food colouring and the other without any colour.
4. Grease baking tin and line with greaseproof paper. Place baking tin in steamer and steam for 5 minutes.
5. Remove baking tin from steamer.
6. Pour in ½ cup of the first colour batter; return baking tin to steamer and steam for 5 minutes.
7. Remove baking tin from steamer, pour in ½ cup of the second batter without any colouring and steam for 5 minutes.
8. Repeat the layering and steaming with a different colour of batter for each layer. After pouring in the last layer, steam for 15 minutes to cook through.
9. Remove and let cool. Cut into serving pieces.