Singapore:

1.Lotus Dumplings:

Ingredients:
100g lotus root
250g flour
4 tbsp oil
3-4 tbsp icing sugar
Oil for frying
1 tsp bicarbonate of soda
Salt to taste.

Method:
Boil lotus root and cut into tiny pieces. Sprinkle salt and keep aside. Knead the flour with the oil, salt soda bicarbonate and water. It should be neither very soft nor hard. Divide the dough and roll out each portion into rounds. Flatten with a rolling pin. Place a bit of the lotus root in the centre of each round and cover the dumpling. Stuff all the dumplings like this and deep fry the dumplings till they are golden brown in colour. Sprinkle sugar on each dumpling while still hot and serve.

2.Cabbage Rice:

Ingredients:
3 cups cooked long-grained rice
4 tbsp oil
1 cup cabbage (shredded)
2 tsp chilli powder
1 tsp Ajinomoto
For Garnishing: Cucumber & pineapple slices.

Method:
Heat oil in a pan and saute cabbage. Add salt and chilli powder. Mix in the rice and the Ajinomoto. Cook for another 2-3 minutes and serve garnished with cucumber slices and pineapple slices.

3.Stuffed Mushrooms In Chilli Sauce:

Ingredients:
10-12 button mushrooms (stem removed from inside)
1 cup vegetable (shredded carrots, beans, bamboo shoots and red bell pepper)
3 tbsp red chilli paste
2 tbsp cornflour
1 tbsp oil, oil for frying
Salt to taste
1 tsp parsley (chopped) for garnishing.

Method:
Chop the mushroom stems and mix with the shredded vegetables. Heat 1 tbsp oil in a pan and saute all the vegetables over till tender. Add salt. Stuff the mushrooms with the cooked vegetables. Dissolve cornflour in water to obtain a thick batter. Dip each mushroom in the batter and fry till golden brown. Heat a tablespoon of oil and add the red chilli paste to it and 2 tbsp of water. Mix salt and mushroom. Serve garnished with chopped parsley.