Nyonya Acar (Acar-Awak)

Variants of acar include acar awak or Nyonya acar, and Malay acar. Acar awak is more elaborate, containing other vegetables such as eggplants as well as aromatic spices in the pickling mix. 

Acar is commonly served as a condiment to be eaten with a main course.

In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and
occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar.

Some households add lemongrass or ginger to spice it up.

Ingredient A
800g cucumber (remove core & striped   |  300g carrots (peeled & striped)  |
3 red chili (striped)  |  250g cabbage (sliced)  |  200g long bean (striped)  |

Ingredient B (pickle paste)
150g chiliboh  |  100g shallots  | 50g garlic  |  6 chili padi  |  40g galangal  |
3 stalks lemon grass  |  1 ginger torch  |  6 candlenuts  |  20g belachan  |
1 tablespoon turmeric powder  |  5 tablespoons peanut oil

Ingredient C
300g peanuts (fried until golden & ground)  |
3 tablespoons sesame (fried until golden)  |

seasoning
5 tablespoons vinegar  | 160g sugar

method (vegetables)
blanch all vegetable into boiling water for 30 seconds except cucumber. drain and squeeze with
a towel, set aside.

add 2 tablespoons salt to cucumber strips mix well and marinate for 1 hours, soak into cool water for
a moment, drain well and squeeze with a towel. add in 2 tablespoons white vinegar, 2 tablespoons sugar and marinate for another hours, drain well and squeeze. set aside.

method (pickle paste)
blend all the ingredient B.

heat up 5 tablespoons peanut oil, add in ingredient B, saute until fragrant (10 minutes) add in vineger and sugar stir for another 5 minutes, set aside, leave it cool.

Add all vegetables into pickle paste mix well. add in ground peanuts and sesame seeds,
stir to mix well.  keep in fridge for over night.

Hokkien Mee

The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either
Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.  

Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is served in Kuala Lumpur and
the surrounding region.

It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, prawn
and chinese spinach or cabbage as the main ingredients and cubes of pork fat fried until crispy.

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian province in southeastern China.

Ingredients   
600g thick yellow noodles (soak in the water for 1-2 hours and drain off water)  | 
150g pork fillet (sliced)  |  150g prawns (shelled)  |  2 squids (sliced)  | 
150g chinese spinach (cut into 3-4cm lengths)  |  1 tablespoon minced garlic  | 
100g pork lard (diced and fried until golden and crispy)  |

500ml chicken stock  | 

Seasoning
2 tablespoons light soy sauce  |   3 tablespoons dark soy sauce  | 
1 tablespoon oyster sauce


Method
Heat a little oil in a wok and saute the prawns and squid for a while. Dish out and
set aside.

Heat up oil and saute the minced garlic until fragrant.

Add in the pork fillet (or chicken) and saute while adding in the chicken stock.
Follow up by adding in the seasoning and boil.

Add in noodles and chinese spinach, stir well and let it simmer for 10 minutes.
(In between, stir occasionally to prevent it from sticking the wok.)

Add in the prawns and squids, stir well, then add in the pork lard and dish out.

Sweet Potato Soup

According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list,
the common potato.(NCSPC)

In Malaysia, sweet potato is often cut into small cubes and cooked with yam and coconut milk (santan) to make a sweet dessert called bubur caca. A favourite way of cooking sweet potato is deep frying slices of sweet potato in batter, and served as a tea-time snack.

In houses, sweet potatoes are usually boiled. The leaves of sweet potatoes are usually stir-fried with only garlic or with sambal belacan and dried shrimp by the Malaysian Chinese.
 

Sweet potato soup a type of Chinese tong sui (sweet soup) that is served during winter consists of boiling sweet potato in water with rock sugar and ginger.

Ingredients   
1kg orange sweet potato (peeled and chopped into bite size pieces)  | 
2,000ml water  |  4 pandan leaves  |  40g ginger (slice)  |

Seasoning
160g sugar 

Method
bring water to boil add in sugar and pandan leaves boil for 2 minutes.

add in sweet potato simmer with lowest heat for 15 minutes.

serve hot.