Category: Recipe List

Bring 2 litres of water to a boil and add the sago pearls. Cook until about three-quarters done, then turn off the flame and cover with a lid. The sago will continue to cook and turn fully translucent after 30 minutes. In another pot, combine 6 tablets of Jeeny’s Palm Flavoured Sugar with 400 ml of water and 2 pandan leaves. Cook over medium heat until the sugar dissolves completely and the syrup becomes slightly thick. Divide the cooked sago into two bowls and add a little green food colouring to one and red to the other. Mix well. To serve, pour the fragrant palm sugar syrup into serving bowls, then add spoonfuls of the green and red sago pearls. Top with a splash of evaporated milk for a creamy finish.

Mix tamarind paste, palm sugar, soy sauce, garlic, ginger, and chili flakes to make a marinade. Coat the lamb well and let it marinate for at least 2 hours, preferably overnight for deeper flavor. Preheat the oven to 160°C, place the lamb in a tray, cover with foil, and bake for 2 hours until tender. Remove the foil, brush with extra marinade, and bake uncovered for another 20 minutes until caramelized. Serve hot with coleslaw and chips for a delicious Aussie BBQ-style dish.

Preheat the oven to 200°C, then toss the pumpkin and potatoes with olive oil, salt, and pepper. Roast for 25 minutes, adding the asparagus in the last 10 minutes. Meanwhile, mix tamarind paste, palm sugar, soy sauce, and garlic to make a glaze. Season the barramundi with salt and pepper, then pan-sear skin side down for 3 minutes. Flip the fish, brush with the tamarind glaze, and cook for another 3–4 minutes until done. Serve the barramundi on a plate with the roasted vegetables and drizzle extra glaze on top.

Mix all the slaw ingredients in a bowl, adjust the seasoning until it tastes tangy and sweet, then chill in the fridge. Next, heat butter in a pan, add belacan and cook until fragrant, then toss in the prawns with chili flakes and cook for 3–4 minutes until they turn pink. Warm the tortillas, fill them with the belacan prawns, and top with the chilled Asian slaw. Serve immediately with lime wedges on the side.

Mix the chicken wings with salt, black pepper, seasoning powder, and cooking oil until well combined. Arrange them on a baking tray and bake in a preheated oven at 180°C for 30–35 minutes or until golden brown. In a bowl, combine peanut butter, soy sauce, lemon juice, Sriracha or chili sauce, chili flakes, brown sugar, water, and belacan, then stir until smooth. Heat a pan, melt the butter, and sauté the garlic and ginger until fragrant, then add the peanut butter mixture and cook for only 1–2 minutes. Set aside the spicy belacan peanut butter sauce. Once the chicken wings are cooked, place them in a clean bowl, pour in the sauce, and toss until the wings are evenly coated. Garnish with sliced parsley and chopped nuts before serving.

Slice the bread and spread the burger buns with butter, then cook until crisp and set aside. Next, heat a pan and cook the beef patties until both sides are evenly cooked. In a small bowl, combine tamarind, orange juice, honey, and soy sauce, then stir well. Heat oil in a pan, sauté the shallots and garlic until fragrant, then add the prepared mixture along with orange peel and star anise. Stir well and cook until the sauce thickens. Once ready, spread the sticky tamarind sauce generously over the surface of the beef patties. Finally, assemble the burgers in the toasted buns with your favorite toppings such as salad, tomato, cheese, and onion, then serve.

First, apply butter to the cake pan and line it with baking paper, then arrange the pineapple and cherry neatly on the bottom of the pan. Next, combine water with Jeeny’s Plum Flavored Sugar and cook until it turns into caramel. In a separate bowl, beat butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix the wheat flour with baking powder and sift the flour. Gradually add the flour alternately with pineapple juice into the butter mixture, mixing until well combined. Pour the batter into the prepared cake pan and bake in a preheated oven at 180°C for 45–50 minutes, or until fully cooked, depending on your oven. Once done, flip the cake over, carefully remove it from the pan, and it is ready to serve.

Boil 3 cups of water in a pot, then add ½ cup of sago and cook over medium heat, stirring occasionally until the sago turns almost fully translucent. Drain and rinse the cooked sago with cold water to remove excess starch. Divide the sago into three equal portions and mix each with a different food coloring. Layer the colored sago into a mold one at a time, pressing gently to shape. In a separate saucepan, add Jeeny’s Flavoured Palm Sugar, ¾ cup water, and pandan leaves. Bring to a boil until the syrup thickens slightly. To serve, unmold the sago pudding and drizzle with evaporated milk and the prepared palm sugar syrup. Enjoy chilled or at room temperature.