Mutton Briyani

Biryani also come from indian and normally is eaten at festive occassions. It is not an easy dish to cook and some preparation need to do, but if we follow the method step by step, is actually easy to cook.

Ingredients :

• Mutton – 1 kg 
• Red vegetables – 3 (medium size)
• Green chilies – 14 
• Ginger – 100 gram (two big pieces)
• One whole big garlic
• Tomatoes – 3 (big)
• Mint leaves – a handful
• Basmati grain – 2 and 1/2 cups
• Salt to taste
• Oil – 6 tbsp

Spices 

• Turmeric dust – 1/2 tsp
• Garam masala – 1 tsp
• Cinnamon stick – 2 (each 2″ inches in length)
• Cloves – 6
• Cardamom – 6
• Bay leaf – 3 to 4
• Black peppercorns- 1 tbsp
• Crushed dark peppercorn – 1/2 tsp

Method :

• Wash mutton twice and pressure cook with salt and 1/2 tsp of crushed dark peppercorns. Add water until the mutton is completely engrossed. Cook for 4 to 5 whistles. Mutton should be very smooth but not over prepared. Transfer mutton to a dish and source the mutton inventory (remaining fluid from the prepared mutton).
• Heat 5 tablespoons of oil in the same stress pot, add cut natural chilies, sliced vegetables and saute until darkish and caramelized.
• Add all the spices or herbs except turmeric extract and garam masala and saute for 5 moments or until the spices or herbs produces its fragrance.
• Add  salt, finely ground ginger and garlic paste (equal amount), mix well for a instant and add sliced tomato vegetables.  Cook until tomato vegetables are crushed.
• Add turmeric extract dust, garam masala and great results in, prepare for a instant and add mutton. Mix everything well and let the gravy prepare for a few moments to cover with all the spices or herbs.
• Add 4 and 1/2 mugs of arranged mutton inventory to the gravy. If you do not have enough inventory add water. In between clean basmati grain and propagate it in a hand smooth towel or document hand smooth towel to process the wetness.
• Heat a tablespoons of oil (preferably olive oil), add basmati grain and saute for a few moments.
• Add this to the gravy, mix well, add some more sodium and pressure cook for 15 moments over low warm and convert off the range and keep it for another 20 moments.
• Now that the pressure will be released, gradually eliminate the lid and transfer the contents to a providing plate.
• Serve with raitha.

http://www.spicytasty.com

Indian Thosai

Thosai is a crispy indian pancake and normally eaten with dhall and chutney. It's make from lighly fermented rice flour. Not only famous at india, now around the asia like singapore, malaysia also can find this thosai.

Ingredients : 

• 1 cup fresh rice
• 1/2 cup blackgram dhal
• 1 1/2 tsp dry yeast
• 1/2 cup warm water
• 1 tsp. sugar
• 1 1/2 tsp salt
• 2 tsp ghee
• 1/4 tsp. mustard seeds
• 1 little red onion, sliced finely
• 1 clean green chilli, sliced finely

Method :

Wash the blackgram dhal and grain before immersing them independently in cold water instantaneously. Pressure and use a blender to smash the grain, including just enough water for the mixing. Use a fine filter to strain.

For the blackgram dhal, eliminate any black themes if you are using unhusked dhal and stress. Use a blender to smash. Add water if necessary. When the dhal has been floor to a very sleek insert, add it to the grain and mix well. Complete a dish with water and spread the candida over it. Leave to ease in 5 minutes. Mix to melt. Add the sodium and glucose, then stir the combination into the floor grain and dhal. Set aside for an hour in a heated location. The combination will rise and double in quantity.

Heat a little soup pot with the ghee and fry the mustard seed products until they start to pop. Add sliced soup and red onion and continue cooking. Mix sometimes until the vegetables are soft and fantastic darkish. All to cool before mixing into the combination. The combination should be of a dense serving reliability. Add a little grape dairy if the combination is too dense.

Heat a hot cake pan and oil the platform with a very slim part of ghee. Add in just enough combination to cover the platform of the pan, which should be about the size of a little dish. Prepare until the color turns fantastic rbown on the bottom, cook on both sides. Serve thosai with spud bhaji and clean chutneys.

This ingredients enough for 10-12 makes thosai. It's perfect meal for vegetarian.

Chicken Satay ( Indonesian Sate )

Satay or sate is a very well-known meals in Indonesia with a wealthy wide range among Indonesia’s different cultural groups’ cooking art. Satay is a commonly well known bowl in almost all areas across the country. Consequently, many modifications have been designed throughout the Indonesian Islands. Satay may have started in Java, but it is also well-known in many other South eastern China, such as: Malaysia, Singapore, and Thailand, as well as in The Holland which was affected through its former cities. Satay can be acquired from a traveling satay source, from a street-side tent-restaurant, in an upper-class eating place, or during conventional party feasts.

Satay or satisfy is a bowl made up of sections or pieces of dice-sized various meats (chicken, mutton, meat, seafood, etc.) on bamboo bedding skewers. These are prepared or barbecued over a wooden or cooking flame, then provided with various delicious herbs (depends on satay formula variants). Chicken Satay (Sate Ayam) is the most typical recipes you will discover quickly in Indonesia. It’s via the isle of Madura, East Java.

Ingredients :

• 1/2 kg boneless Poultry, take off the skin and cut the various meats in 2 cm cubes
• 3 tbsps lovely soy marinade (kecap manis)
• 1 tbsp squezeed lime juice
• 1 tsp. of salt
• 1 tsp. of sugar
• Bamboo Skewers

Method :

• Marinate the chicken with salt and sugar. Keep it for 1 hour.
• Line the chicken pieces onto satay skewers. Spread with calcium or freshly squeezed orange juice.
• Fry the chicken skin to get the oil from it.
• Sweep the chicken with chicken oil and then barbeque grill the satay over hot cooking. When the chicken is 50 percent done, brush again with the oil and black lovely soy products marinade. Proceed cooking until the various meats is cooked.
• Provide with peanut marinade and simply grain  (nasi putih) or compacted grain  (lontong)

Coconut Milk Rice

Coconut milk rice or called as Nasi Uduk is an Indonesian design steamed rice dish originally from Jakarta. Is very popular at indonesia, they're normally eat for breakfast and dinner. We can discover Nasi Uduk at every region in indonesia, to cook is very easy and simple to get ready.

Ingredients :

• 400 gram uncooked rice, washed and strained
• 375 ml water
• 250 ml heavy coconut milk
• 1 tsp. salt
• 1 salam leaf (Indian Bay Leaves) or 2 pandan outcomes in turned together
• 3 egg for omelette

Method :

• Wash and stress the rice in a narrow or colander.
• Put rice and all other substances (water, coconut milk products, Salam leaf or pandan outcomes in and salt) in a rice pot.
• Cover and let it ready. Mix a bit while preparing, then secure and continue preparing.
• Usually after 20 minutes, the rice is ready.
• Remove the outcomes in before offering.
• To get ready the Omelette: Mix the eggs
• Add 1/2 tsp. of salt
• Heat some oil on a pan & fry the egg until cooked
• Finely item the omelette
• Put the omellette on top of the Nasi Uduk
• Serve Nasi Uduk with chilli paste (sambal)
• Garnish with raw cucumber and fried shallots if liked.

Prata Bread ( Roti Prata )

Roti prata is famous food around the singapore, a lot of people eat prata for breakfast choice. This is Singapore evolution of the Pakistani and Native indian paratha, a hot cake breads made of dough composed of fat, egg, flour and water. Roti indicates breads in Hindi, Urdu, most other Northern Native indian dialects and Malay, while Prata indicates flat. It is typically provided with curry or, more hardly ever, with glucose or condensed milk. In addition, although absorbed at any time of the day by some residents, a large proportion tend to eat it as a evening or day bowl, particularly at 24-hour shops. 

Ingredients : 

• 12 oz. / 375 g. rice or simply flour
• 1 1/2 tsp salt
• a little sugar
• 1/2 cup steaming water, to bind
• 1/4 cup milk
• 6 oz. / 180 g. ghee or oil

Method :

Sift flour and sodium together.

Rub 1 oz. of ghee into the sifted flour. Add steaming water, glucose and dairy progressively and massage well (about 10 - 15 mins) to type a sleek smooth money, split into golf basketball dimension section (8-10 equivalent portions), rub with staying ghee or oil, protect and let it relax for several time.

Oil the perform top and perform each basketball into a very slim piece - first tone and flatten with your lubricated arms, then slim further by taking the edges (professionals do it by tossing the money in the air in a round motion), including enough oil to avoid adhering. Oil the outer lining area and times into a rectangle (egg can be included before folding).

Alternatively, you can slim out the piece, oil and move it up, coils in up like a sea spend, tone and flatten and oil again and reapeat the trimming one or two more times.

Fry in a lubricated pan on both factors until liver areas appear and crunchy. Grind by pushing it together with both arms and provide instantly.

The breads can be consumed on its own with a spread of glucose, or with any various meats or veggie curry.

Simple Curry 

Ingredients :

• Egg Vegetation - chopped and boiled
• Potatoes - chopped and boiled
• Stock
• Curry powder
• Onion - well sliced
• Salt
• Coconut dairy or yoghurt

Method:

First fry the red onion in oil until sleek and darkish, add curry dust and fry until fresh. Add inventory and the relax of the substances, last the grape dairy. Period with sodium if necessary.

Note: Add enough inventory or water to make a slim curry.

Indonesian Chicken Soup ( Soto Ayam )

This version of the classic Indonesian chicken soup comes from the hyatt Regency in Yogyakarta, Indonesia,
Make up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.






Ingredients :

• 1/3 cup peeled garlic cloves
• 1 cup chopped shallots
• 1/4 cup salted, cooking macadamia insane or blanched almonds
• 6 thin pieces (the size of a quarter) clean galangal or clean ginger
• 1 teaspoon ground turmeric
• 1 tablespoon salad oil
• 2 1/2 quarts fat-skimmed chicken broth
• 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) orange peel, yellow aspect only
• 1 1/2 pounds boned, skinned chicken breast, rinsed
• 4 to 6 oz. dried vegetable line dinner (saifun)
• Salt and pepper
• 3 mugs finely shredded cabbage
• 3 mugs vegetable seedlings, washed and drained
• 1 cup very finely chopped onion, including tops
• 1 cup chopped Roma tomatoes
• 1 cup chopped clean cilantro
• 4 hard-cooked large egg, shelled and cut into wedges
• 2 mugs potato chips or shrimp chips (optional)
• 1/2 cup fried shallots
• Lime wedges
• Chili sambal, Asian red chilli paste, or chopped clean hot chilies

Preparation :

• In a blender, combine garlic, chopped shallots, macadamia nuts, galangal, and turmeric extract. Try combination to a insert, cotton wool swab container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
• In a 5- to 6-quart pan over great temperature, mix the paste and the oil until combination barely begins to brown, about 3 minutes. Stir in soup, protect, and carry to a steam.
• Meanwhile, trim control end and any tough leaves off orange lawn and pull off coarse surface. Grind stalk with the back of a blade, then cut into 3-inch pieces. Add to soup.
• Add chicken breast to soup. Cover, carry to a steam, then reduce warm to low and cook until the breast are no longer pink in center of thickest aspect (cut to test), 15 to 20 minutes. Raise out chicken and let cool at least 10 moments. Skim fat from soup. (Or if making ahead, protect and chill the soup and the chicken independently. Raise off and eliminate fat from the chilled soup.)
• In a bowl, add 5 mugs hot water over vegetable line dinner. Let stand until the dinner are tender to bite, about 5 minutes; drain. If preferred, cut through dinner with scissors to make shorter strands.
• Season soup with spice up and sodium to flavor. Return to a steam over great temperature.
• Tear the chicken into shreds. In individual small containers, pile destroyed poultry, vegetable line dinner, clothes, vegetable seedlings, natural vegetables, tomato vegetables, cilantro, egg pitching sand wedges, snacks, fried shallots, calcium pitching sand wedges, and soup sambal. Pour hot soup into a tureen or pitcher.
• Let guests place preferred portions of the chicken, dinner, clothes, vegetable seedlings, natural vegetables, tomato vegetables, cilantro, and egg in wide containers. Ladle or add hot soup into containers. Spread with snacks and fried shallots. Add juice from calcium pitching sand wedges, soup sambal, and more spice up and sodium to flavor.

Meatball Soup (Bakso)

In Indonesia, meatball soup or called "BAKSO" its can find every region in Indonesia from street until restaurant. So many various of meatball soup and the most popular food over there. This food usually served at bowl and indonesian baksi commonly made from beef and tapioca starch.

Main ingredients for meatball:

• 1 lb beef (as 100 %)
• 10% maize starch
• 0.25% emulsion powder
• 4% salt
• 0.25% pepper
• 1.5% garlic (chopped)
• 20% mashed ice dice 

Soup :

• beef ribs( bones) to create the stock
• 1 light garlic
• salt as desire
• 1/4 cup slim soy sauce(or frequent soy sauce)
• 1 tbs dark pepper
• 6 cup water

For the fried wonton:

• 1 cup all objective flour
• 1 tbs butter
• 1 huge egg
• water as needed
• 1 tsp salt
• oil to fried

*Ingredients :

• rice noodle blanced until smooth 
• baby bok choy blanced 
• celery foliage 
• fried shallot 
• Indonesia lovely soy marinade 
• Spicy pepper sauce
• fried wonton (pangsit goreng)
• 1 tsp pepper
• 1 tsp red onion powder

Preparation :

• in the meals precessor smash the trim meat with chrused ice dice 2-3 periods until they all difficult 
• in the combining dish, add hamburger with the relax of the meatballs component until they all combined together 
• information with 2 tsp then make circular ball
• steam some water,drop the meatballs in the hot water,when it flow it's done and now it's a chance to create the broth.
• add sodium on steaming water
• put the meat ribs(bone) to create stock
• and the relax of the component 
• boiled and shimmer

Now it's a chance to create the fried wonton :

• combined all the component
• combined slim and cut square
• fry to the hot oil

Now to create the meatballs soup :

• put the meatballs "bakso" in the meat stock
• prepare all the *ingredients
• organize in a dish provide it while its hot

CAP CAY ( Indonesian Style )

CAP CAY is a Indonesian food that is from influence of chinese food. A lot of Indonesian people adapt this recipe and you can find every region in indonesia, especially at chinese or seafood restaurant. The word CAP CAY is from chinese fujian dialect, which mean "mixed vegetable". Although this is vegetable recipe, but you can combine with prawn, chicken, beef, squid, tofu or meatball. This recipe is very easy and fast to cook.

(Serving for 3-4 person)

Ingredients :

• 1.7 oz (50 g) of sugar snap peas                          
• 2 chicken thighs (de-bone and thinly sliced)
• 2 carrots (thinly sliced)
• 1 large tomato (cut into wedges)
• 3.5 oz (100 g) broccoli/cauliflower florets
• 5-6 wild mushrooms (sliced)
• 1 bunch of yu choy/chinese broccoli (washed and roughly chopped)
• 2 cloves of garlic (finely chopped)
• 2 teaspoon ginger (finely chopped)
• ½ onions (thinly sliced)
• 1 C of chicken stock
• 2 Tbsp of corn starch (more if needed) dissolved in 1 Tbsp water
• Salt and pepper to taste
• 1 Tbsp oyster sauce
• 2 Tbsp of Olive oil/ Canola oil

Instructions :

• Heat up oil in the wok. Add in garlic, onions, ginger and stir fry until they are fragrant
• Add in chicken meat and oyster sauce. Saute until it is cooked. Add in broccoli/ cauliflower florets, carrots, snap peas, yu choy, and tomato wedges and cook until they are soft
• Add in chicken stock and let it simmer for about 1 minute. Season with salt and pepper
• Add in corn starch mixture and stir until the sauce is thickened. If it’s not thickened enough, you can repeat the corn starch mixture and add more
• Remove from the heat and place on the serving plate. Serve immediately with rice and other dishes

Curry Laksa

Curry laksa (in many location in Singapore or malaysia known as “laksa”) is a coconut-based curry soup. The primary ingredients for most variations of curry laksa consist of tofu puffs, fish sticks, shrimp and cockles. Some providers may offer chicken laksa which uses chicken instead of shrimp. Cockles are usually very regularly used in laksa and most providers would add them into laksa. Laksa is generally provided with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

(serves for 5 person)

Ingredients :

• 1 kg cooked laksa noodles – drain the boiled water
• 200 g cooked skinless chicken breast - shredded
• 2 pieces fish cake - sliced
• 300 g beansprouts - boiled
• 4 pieces taupok - sliced
• 1 cucumber - peeled and shredded
• Daun kesum (laksa leaf)- washed and finely shredded
• 1 Litre low fat milk
• 1 cup normal water
• 1 1/2 dsp unsaturated oil
• (A) (Grind into paste, 30 dried chillies, 10 small onions, 12 buah keras and 2 stalks laksa leaf)
• (B) (Grind coarsely, 1 cup dried prawns and 1/2 dsp shrimp paste)

Method :

Heat oil and fry ingredients (A) until fragrant. Add ingredients (B) and fry for 1 to 2 minutes.Add normalwater and taupok and simmer properly for 10 minutes.Stir in milk and cook over low heat for another 5 minutes.Pour gravy over laksa noodles and serve with beansprouts, shredded chicken and fish cake. Add laksa leaf, cucumber and egg as preferred.

Useful tips:

Soak dried prawns for at least 15 minutes and rinse to eliminate some of the salt.To avoid milk and yoghurt from curdling, carry to boil over low heat.

Recipe Courtesy of Ms Wong Siew Fong

Singapore BBQ Chicken Wing

A lot of version and different styles for BBQ Chicken wings. Some of them use garlic, while others add honey. You can spices them, then load up into ziploc to lock up. When you need it, just heat up to the microwave (defrost) and you can grill it.

Ingredients:

10 pieces chicken wings - (rub the chicken with salt to get rid of any strange fragrance and flavor, then wash off )

metal skewers or wood skewers

Marinate sauce:

1 – 2 tablespoons oyster sauce

3 tablespoons honey

1 tsp chopped garlic

1 tsp cinnamon juice

1 tsp sesame seeds oil

salt to flavor (optional)

white pepper

Method:

Drain and pat dry chicken wings with towel before marinating.

In a large dish, merge marinate ingredients together, and rub well with chicken wings.

Leave wings to marinate for at least 30 minutes or ideally chill instantaneously in a ziploc bag.

Remove chicken wings from fridge few hours ahead before food preparation.

If using BBQ bbq grill, oil the bbq grill grate before starting the bbq grill. If using oven, modify heat range to 430 F.

If you prefer steel skewers, properly cut through the chicken wings. For wood made skewers, place them in water for 1 hour beforehand.

You will need about 1/2 cup of honey in a individual dish for brushing later.

For BBQ grill, grill until chicken wings are golden brown, switching wings sometimes. Sweep liberally on both side of wings with honey and continue food preparation for 10 minutes. Cover the BBQ bbq grill and switch off the heat. Let the wings sit in the bbq grill for 10 minutes.

If food preparation in oven, bbq grill until chicken side skin is sharp and various meats is soft. Shut down the oven, and let the wings sit in the oven for 10 moinutes.

To enjoy the wings, press squeezed lime juice all over wings and dip them in delicious spicy chilli sauce.

Tom Yam Soup

Aside from being one of the most favourite cuisine in Thailand, Tom Yum Soup has many advantages, due its efficient mixture of organic herbs. In fact, this Local indian native broth is currently under research, as it seems to have immune-boosting power as a all organic solution for freezing and flu germs. In my edition of the broth, I've involved fruit dairy which I find results in both achievements and taste while still maintaining the broth amazingly better.

Ingredients :

• 1/2 kg shrimps with shell removed except the tail
• 2 liters of water
• 2 tablespoon vegetable or cooking oil
• 3 tablespoons curry paste, depending on taste
• 2 teaspoons ground turmeric
• 2 tablespoons tamarind juice
• 8 whole Kaffir lime leaves (available fresh or frozen at asian food store)
• 2 tablespoons Thai fish sauce
• 3 tablespoons lime juice freshly squeezed
• 2.5 teaspoons brown sugar
• 1/4 cup cilantro leaves
• 1 teaspoon coarsely chopped red chili

Cooking Method :

• Using a large heated pan, add the cooking oil. Add the shells of the shrimps together with the shrimp heads and fry in a moderately high heat for about 10~12 minutes or until fragrant and the color changes to dark orange. Mixed one cup of curry paste to a cup of water and add into the pan. Keep boiling until the water level is slightly reduced. It should takes about 5 minutes. Simmer for another 25 minutes after adding the rest of the water.
• Drain the stock and remove the shrimp heads and shells. Add the turmeric, chili, tamarind and lime leaves into the stock. Bring to the boil for about 2~3 minutes. Add the raw shrimps and cook until the shrimps turn pinkish in about 4~5 minutes.
• Use a small bowl to combine all the fish sauce, sugar and lime juice. Mix well and add into the stock with the shrimps. Serve immediately while hot with some sprinkling of the cilantro leaves.

Indonesian Fried Rice

A complete food by itself, this Indonesian fried rice is delightful and fulfilling. It is fast to get ready and a great way to use up remaining rice. A easy but delightful food for those times when you are consuming alone or with a number of acquaintances.

Ingredients:

• 4 cups prepared rice
• 1 very finely chopped method onion
• 1 clove beans, crushed
• 2 eggs
• 1 tsp shrimp insert or belachan
• 1 tsp soup powder
• 1 Tablespoons mild soy sauce
• 3 Tbsps. oil
• Salt to taste
• Cucumber, tomato and cilantro for garnishing
• Prawn biscuits (optional)

Preparation:

• Cooked grain – Day old grain is perfect for fried grain as it is more dry, which stops it from adhering to the end of the soup pot or the wok. The grain cannot be prepared with too much water which creates it too gooey. It needs to be prepared al-dente, with a small level of plus and less in the structure for selections.
• Chili insert – Use only genuine soup dust. Add 1 tsp of water and mix together. Let it take a position for about 30 minutes. li]Heat up 1 Tablespoons of oil on low warm in a wok. Add the shrimp insert, and get ready until it is darkish and fresh.
• Add another Tablespoons of oil and add the beans and vegetables. Fry until fantastic darkish, and the scent of the beans and vegetables are launched.
• Add the soup insert followed by the grain. Fry on high temperature.
• Fry until all the substances are allocated. Mix regularly so that none of the substances adhere to the wok.
• Add the soy marinade and stir until the soy marinade is allocated.
• Add 2 Tablespoons of water if you experience the grain is too grainy and hard. The grain should be awesome and comfortable.
• Separately, using a tbsp of oil in a griddle, fry the egg warm part up.
• Serve the grain with a few pieces of cucumbers and tomato vegetables. Take with some cilantro, and an egg for each providing.

Singapore Chilli Crab

Singapore Chilli Crab

The recipes of chiili crab is came from Singapore. It was created in 1950 by Singaporean chef, madam Cher Yam Tian with her husband, Mr. Lim Choon Ngee. They have seafood restaurant at upper east coast road and now become East Coast Seafood Centre. This is favourite food in singapore and can find at every place in singapore.



Ingredients :

• 1 lb (450g) mud crabs or smooth shelled crabs
• 4 tablespoons simply flour if using smooth shelled crabs
• 3 tablespoons veggie oil*
• 8 cloves garlic, approximately chopped
• 8 clean red spicy chilli, approximately chopped
• 1 egg
• 2 spring onion (scallions), cut into finger length
• 1 teaspoon squeezed lime or lime juice 
• 1 little coriander (cilantro)     

*For soft-shelled crabs, oil for deeply cooking

Sauce ( All mix together ):

• 1 cup of normal water
• 5 tablespoons tomato catsup
• 1 1/2 to 3 tablespoons sugar, or according to flavor
• 1 1/2 teaspoon cornflour
• 1 tsp hammered darkish maintained soy products legumes or black miso (optional)
• 1/4 teaspoon salt

Method : 

• Heat the oil in a wok or superficial soup pot over high temperature. 
• Add garlic and stir-fry for 1 minute. 
• Add the spicy chilli, stir-fry until fragrant. For mud crabs, add at this level. Fry well until seashells start switching red, add marinade substances mix well, protect with lid and cook until seashells are red. 
• Break egg into the wok and skills with a hand, cook until prepared. Squeezed lime juice over and mix in scallions. 
• For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deeply fry until fantastic darkish and crunchy. Make the marinade as above, but take out the mud crabs. 
• Toss smooth shelled crabs in marinade just before providing.

Recipe by Violet Oon