September 2012 | KitchenTigress

Kueh Ko Swee (Kuih Kosui)

Kueh ko swee is made with a half tapioca starch and half rice flour batter that's sweetened with palm sugar (gula melaka) and sugar.

A bit of lye gives it bounce and bite. Pandan leaves add a subtle fragrance.

Freshly grated coconut enhances the texture, colour and taste.

Sambal Stingray (II)

Sambal stingray is stingray wing that's barbecued on a banana leaf and smothered in sambal. The meaty, spicy dish has many fans in Singapore and Malaysia. Good sambal stringray is charred yet juicy and smooth. It's topped with sambal that's super aromatic and moreish.

Tips for making great sambal stingray:

Kuih Bingka Ambon

Kue bika Ambon is a cake from Medan, not Ambon. It's made with tapioca starch, eggs and coconut milk. Aka kuih bingka Ambon and kueh bengka Ambon, the Indonesian cake is found in Malaysia and Singapore too. It tastes of caramel and coconut milk. The texture is springy and softly chewy.

Kue bika Ambon is leavened with yeast, which creates honeycombs when the batter is heated. The little air tunnels are not just pretty to look at. They help caramelise the cake, making it deliciously golden brown.