Tuna Quiche by Jenny Chin

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 1 hr 20 mins; Bake: 40 mins; Serves 4 – 5

Filling:

• 2 tbsps oil (use corn oil or any vegetable oil)
• 2 small onions, sliced thinly
• 3 eggs
• 1 cup F&N Evaporated Milk
• 1 tsp ikan bilis stock granules
• Pepper and salt to taste
• 185 gm x 1 tin chilli tuna
• 185 x 1 tin chunky tuna in water, drained
• 2 small tomatoes, diced
• 1 small red chilli, sliced
• 1 stalk spring onion, sliced thinly
• 1/2 tsp oregano

Short-crust pastry:

• 250 gm self-raising flour
• 1/2 tsp salt
• 120 gm margarine
• 1 egg yolk
• 3 – 4 tbsps water
• Flour for dusting

1. To prepare short-crust pastry, sift flour into a mixing bowl. Add salt and margarine. Using your fingers, combine ingredients together until they resemble breadcrumbs

2. Add egg and water, and using a fork, toss gently to mix and moisten to form a dough. Press the dough into a ball. If it’s too dry add more water, 1 tsp at a time. Lightly flour a cool worktable. Put dough on table and knead until it feels pliable and can be easily peeled off the table. Put dough in a bowl and cover with plastic wrap. Allow to sit for at least 30 mins

3. Preheat oven to 180’C. Line a 20 cm quiche pan with greaseproof paper and grease the sides lightly with margarine. Roll out the dough into the quiche pan. Use a fork to prick the bottom of the pastry and bake blind (without any filling) in the preheated oven for 10 mins. Remove and allow to cool. Keep the oven heated at 180’C

4. Meanwhile, prepare the filling by heating oil in a pan and stir-frying sliced onion for 1 to 2 mins or until brown. Remove and set aside

5. In a bowl, beat eggs and F&N Evaporated Milk. Add ikan bilis stock granules, pepper and salt. Mix chilli tuna with drained tuna chunks

6. Fill the prepared quiche crust with mixed tuna and diced tomatoes. Pour in egg mixture and add fried onions, sliced red chilli and spring onions

7. Sprinkle oregano on top and bake in the preheated oven for 30 – 35 mins or until a skewer inserted into the centre comes out clean

Lemongrass Chicken ala Nyonya by Celina Ong Pek Fong

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 5 – 6

150 ml oil

1.3 kg whole chicken (cut into 6 cm pieces)

70 ml F&N Evaporated Milk

2 tsps salt

2 tsps sugar

Rempah (ground or blended until smooth):

• 20 gm dried chillies (seeded, soaked in warm water for 5 mins and squeezed dry)
• 10 stalks lemon grass (outer leaves trimmed, used only the tender white portion)
• 150 gm shallots
• 3 cm fresh turmeric, peeled and chopped
• 30 gm belacan or shrimp paste

1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant, about 10 mins

2. Add chicken pieces. Mix well, then turn fire to low and allow to simmer, covered, for 10 mins

3. Add F&N Evaporated Milk and turn fire to high to bring mixture to a boil

4. When gravy begins to thicken, add salt and sugar. Remove from fire and serve hot with rice or bread

Crispy Honey Banana Rolls with Creamy Custard Cream by Deylaila Effendey

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 3 – 4

4 ripe bananas (use pisang kapok), cut into half lengthwise

2 jack fruits, sliced thinly

8 popiah skins

8 tbsps honey

Salt to taste

2 cups oil for deep-frying

2 tbsps raw sugar

1/2 cup F&N Evaporated Milk

1 tsp vanilla essence

1 tbsp custard powder, stirred into 1 cup water

1. Lay a halved banana, 3 slices of jack fruit on a popiah skin. Add a pinch of salt, drizzle 1 tbsp honey over. Fold in sides of popiah skin and roll up. Use the rest of the ingredients until you have eight rolls

2. Heat oil in pan over a medium fire. When hot, deep-fry rolls, in batches, till golden brown. Cool and set aside. Discard oil in pan

3. In a clean pan, add raw sugar and stir over a low fire until it melts. Stir F&N Evaporated Milk and vanilla essence into the custard mixture. Pour into the melted sugar in the pan and slowly bring to a boil

4. Pour hot custard cream mixture on banana and serve. Or serve custard cream mixture on the side

Homemade Nyonya Tofu with Prawns by May Huang Mei Fong

Taken from The Malaysian Women's Weekly 2004

Preparation: 45 mins
Cook: 30 mins
Serves 4 - 5

Tofu:
2 medium-sized eggs
1/4 tsp salt
140 gm F&N Evaporated Milk
4 tbsps oil for pan-frying (use vegetable oil)

Gravy:
4 tsps oil
10 gm dried prawns, soaked in water for 5 mins, drained
1 tbsp minced soybean paste (taucheo)
1 tbsp oyster sauce
1 tbsp sour plum sauce
3 tbsps white vinegar
2 tsps sugar
200 ml water
200 gm fresh prawns, shelled and chopped
Diced spring onions to garnish

Rempah (Ground or blended):
2 buah keras
4 red chilies
2 cloves garlic
60 gm shallots

1. To prepare the tofu, beat eggs and season with salt. Stir in F&N Evaporated Milk. Pour into a shallow steaming plate, about 18 cm wide. Steam over a low fire for 20 mins. Allow to cool, then cut into 2.5 cm squares. Set aside
2. Heat tbsps oil in a pan over a medium fire. When hot, add tofu squares and fry for 5 mins until golden brown. Drain, and set aside
3. To prepare gravy, heat 1 tbsp oil in a clean pan and fry dried prawns for 2 mins. Remove, cool and chop into small pieces. Set aside
4. Heat remaining oil in the same pan and stir-fry rempah for 5 mins. Add taucheaou paste and continue stirring for 1 min
5. Add chopped dried prawns, oyster sauce, sour plum sauce, vinegar, sugar and water, and mix well for another 5 mins
6. Lastly, add fresh prawns and tofu squares. Stir-fry for 3 mins until prawn are cooked. Add a little water (about 2 - 3 tbsps) if the gravy seems too dry
7. Garnish with spring onion and serve hot with rice

Mama's Toffee by Esther Foo

Taken from The Malaysian Women's Weekly 2004

Preparation: 10 mins
Cook: 1 hr
Serves 4 - 5

2 cans F&N Evaporated Milk
3 cans water (use F&N can for measurement)
1.36 kg sugar
56 gm butter
Roasted cashew nuts (optional)

1. Put milk, water and sugar in a large wok and cook over a low fire, stirring all the time
2. When the mixture has thickened and starts to leave the sides of the wok (this happens after about 45 mins), add butter and continue stirring. Add cashew nuts, if using
3. Test mixture by dropping a small portion into a glass of cold water. If a soft ball forms, the mixture is ready
4. Pour into a greased tray, and cut into pieces while still soft and warm

Fried F&N Crabs in Creamy Sauce by Karen Tan

Taken from The Malaysian Women's Weekly 2004

Preparation: 30 mins
Cook: 30 mins
Serves 5

4 crabs, washed, each cut into half
Corn flour for dusting
1 cup oil for deep-frying
6 kaffir lime leaves
70 ml F&N Evaporated Milk
20 gm kerisek (fried coconut shavings)
Dash of salt and sugar to taste

Rempah (pounded or ground):
5 shallots
3 red chilies
2 onions
2 stalks lemon grass, removed outer leaves and use only the white half

Seasoning:
60 gm water
2 tbsps tomato sauce
2 tbsps chili sauce
2 tbsps oyster sauce
2 tbsps preserved minced soybean paste (taucheo)
2 tbsps Thai chili sauce

1. Coat crab pieces with corn flour. Shake off excess. Heat oil in a pan over a medium fire. When smoking hot, deep-fry crab pieces, in batches, for 3 mins or until cooked through and golden in color. Dish up and drain on paper towels
2. Drain hot oil leaving only 2 tbsps of oil in pan. Reheat frying pan and when hot, stir-fry the pounded ingredients until fragrant, about 1 - 2 mins. Add the seasoning ingredients, stir over medium fire until almost simmering
3. Add crabs and kaffir lime leaves. Stir to mix it well, then add F&N Evaporated Milk and simmer for at least 10 mins
4. When the gravy starts to thicken, add kerisek and season with salt and sugar