Main Ingredients: Prepare 300gm cooked rice and then dry under sunlight, 50g of fried groundnuts (crashed) and 30g of fried sesame seeds (crushed).

Ingredients to make sweet sauce: 400g of castor sugar, 1 tablespoon of maltose, 150g of Delcol Reverse Osmosis water and 1 lime (squeeze juice and retain skin)

Cooking Tips for preparing sweet sauce:
1. Bring to boil over high flame before turning doen to low flame.
2. Keep stirring till it turns smooth and thick.

How to get know the sweet sauce has done to ready?
*Put one drop of sweet sauce in cold water and twiddle with finger. If it turned solid, turn off flame.

Cooking Tips:
1. Dissolve sweet sauce ingredients in a pot over low flame.
2. Heat cooking oil in wok. Deep dry dried rice till crispy.
3. Drain out the fried rice from oil, drip dry.
4. Combine fried rice with fried groundnuts (crushed), fried sesame seeds (crushed) and sweet sauce.
5. Mix it well and transfer into a square metal tray lined with aluminium foil.
6. Level out with wooden roller.
7. Cut it into small pieces when it is cool.
8. Be served.

*Important notes:
1. Rice must be cooked and dried before deep fry.

Ingredients A: 150g of long bean, 450g of red carrot, 4 cucumbers, 300g of cauliflower (cut into small pieces), 400g of cabbage (cut into small pieces) and 4 red chilies (cut into small pieces).

Ingredients B: 3 stalks of lemon grass, 50g of lengkuas, 20g of kunyit, 4 brown onions, 50g of buah keras, 20g of blacan, 300g of chilies paste.

Ingredients C: 500g of fried and crushed groundnuts, 100ml vineger, 400g of sugar, 100g of sesame seeds.

Methods:
1. Cut red carrots and long bean into short length.
2. Slice cucumber in halves lengthwise, scoop out center pulp. Cut the cucumber into short length too.
3. Blend all ingredients B. Put aside.
4. Bring to boil a pot of Delcol Reverse Osmosis water, add in 200ml vinegar and scald ingredients A for about 5 minutes.
5. Drain out all ingredients from water.
6. Heating the wok with adding 2-3 teaspoons of cooking oil in.
7. Stir fry blended ingredients B till fragrant.
8. Add in 100ml vinegar, 400g of sugar, 2 teaspoons of salt, and 200g of groundnuts. Stir fry briefly.
9. Pour in ingredients A, mix it well and dish out.
10. Garnish with sesame seeds and remaining groundnuts.

Ingredients: 1kg of chinese shrimps, appropriate salt, 1 bottle of home make rice wine and 1 young ginger, finely shredded.

Cooking Tips:
1. Trim and de-vein the shrimps.
2. Set well in clay pot.
3. Marinate the shrimps with a dash of salt and 750ml of home make rice wine for hours.
4. Scatter shredded ginger on top of shrimps.
6. Then bring it to boil for about 10-15 minutes.
7. Serve immediately while hot with rice.