Home-cooked: Fun Kuot Soup (粉葛 Kudzu)

I honestly don't know what Fun Kuot is called in English. Tried Google search but nothing appeared.
Updated: My colleague managed to get the actual name in Mandarin 粉葛, hence it's called Kudzu in English!
This is how it actually looked like before I peeled and sliced it:

Anyway, it is easily available in the wet market.

What you need:

• A chunk of Fun Kuot
• Some red dates
• Some chicken bones
• A pot of water
• A dash of salt

Peel and slice the Fun Kuot. Fill up a pot of water and boil it. Once boiling, add in the sliced Fun Kuot, red dates and chicken bones. Add a dash of salt to taste. Let it boil. Once boiling, lower the fire and let it simmer for a while. Serve immediately.

Sea Bass Wrapped in Seaweed by Daniel Green

Taken from Star 2 26th April 2010, Don't Call Me Chef by Marty
Based on World Dining for Life by Daniel Green, The Model Cook

This recipe serves 4

2.5 cm knob ginger, peeled and grated
Juice of 1 lime
1 clove garlic, peeled and crushed
1 tsp sesame oil
1 tbsp light soy sauce
1 small red chilli, finely chopped
1 handful of coriander leaves, chopped
4 sea bass fillets
8 seaweed (nori) sheets

Method:
Combine ginger, lime juice, garlic, sesame oil, soy sauce, chilli and coriander in a bowl. Set aside.
Pat fish fillets dry, then place a fillet on a sheet of seaweed. Spread a quarter of the seasoning mix over fish. Bring sides of seaweed up over fish, then cover with another sheet of seaweed. Dampen the seaweed if necessary to cover fish. Repeat for all the fillets.
Place fish in separate steaming baskets and steam for 15 - 18 mins until fish is cooked. Garnish as desired and serve hot

Caramel Bananas by Daniel Green

Taken from Star 2 26th April 2010, Don't Call Me Chef by Marty
Based on World Dining for Life by Daniel Green, The Model Cook

This recipe serves 4

4 ripe bananas
6 tbsp castor sugar
6 tbsp water
4 tbsp white sesame seeds
1 tbsp sesame oil
375 ml (1 1/2 cups) coconut milk

Method:
Peel and slice banana into 2.5 cm thick slices on the diagonal. Place bananas into a saucepan and add all remaining ingredients. Cook over high heat for 3 mins, then lower heat and cook for another 3 - 5 mins. Dish out and serve

Red Bean Cake by Choong Su Yin

Taken from Popclub November 2009 (Based on Choong Su Yin's book titled Quadruple Blessings)

110 gm red beans
120 gm glutinous rice flour
70 gm wheat flour
185 gm sugar
220 gm water
25 gm oil

Method:
1. Rinse red beans, soak it in water for 30 mins. Move red beans to a pot. Pour in water until 4 cm higher than red beans. Bring to boil. Turn to low heat and cook. Add some cold water at the side of pot until it covers the red beans if volume of water is insufficient. Continue to cook until the red beans are soft, dried up. It takes about 60 mins to cook
2. Mix glutinous rice flour with wheat flour. Pour in 110 gm of water slowly. Stir to mix well. Set aside
3. Mix remaining 110 gm of water with sugar and cook until sugar is dissolved. Add red bean and oil. Mix well. Add flour mixture and keep stirring until batter is formed
4. Rub some oil in a steaming tray. Pour in batter and steam for 1 hour over high heat. Serve