Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《豆腐白萝卜丸》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

豆腐白萝卜丸 4人份

白萝卜（切成丝）300克
盐1茶匙盐
水豆腐300克
胡萝 (切丝)20克
麦香苏打饼干（压成粉）53g / 2包
蛋1粒
蚝油1汤匙
酱油1汤匙
胡椒粉1茶匙
玉米油（用于油炸）1杯
芫荽（切碎）20克
粉丝（切成小段）50克

腌制步骤
将白萝卜丝和盐放入碗中，并充分揉搓。
腌制5分钟。
挤出所有多余的水，留待以后使用。

烹饪方法:
将豆腐放入碗中，用双手将豆腐捣碎，加入萝卜丝拌匀。
将麦香苏打饼粉加入碗中，然后加入所有其余成分并充分拌匀。
用勺子和手将萝卜豆腐料做成丸。
加热锅，加入一杯玉米油。
用中火将丸炸至金黄色
即成。
*可以占美乃滋或辣椒酱。

Radish Tofu Balls Serves 4 person

Ingredients
Radish (cut into thin strips)300g
Salt1 teaspoon of salt
Silken Beancurd300g
Carrot (diced)20g
Oats Cereal Biscuits (crushed finely) 53g / 2 packets
Egg 1 piece
Oyster sauce1 tablespoon
Light Soya Sauce1 tablespoon
Grounded White Pepper1 teaspoon
Corn oil (for deep frying)1 cup
Coriander (cut finely)20g
Vermicelli (chopped into small strips) 50g

Marinating Steps:
Put radish strips and salt in a bowl and rub well.
Let it marinate for 5 minutes.
Squeeze out all the excess water and set aside for later use.

Method of Cooking:
Put tofu in a bowl and use your hands to mash the tofu, add in the radish strips and mix well.
Add in oats cereal biscuits into the bowl and then add in all the rest of the ingredients and mix well.
Using a spoon and hands, scoop the paste to form into ball shapes.
Heat up the pan, add in one cup of the corn oil.
Using medium heat, deep fry the balls till golden brown.
Serve with mayonnaise or chilli sauce

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/5159370717414140/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-%E9%9D%93%E5%A6%88%E5%8E%A8%E6%88%BF%E7%B2%89tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

三色藜麦沙拉 4 人份

材料
藜麦200克
水200毫升
日本黄瓜 一条 （去心，切小丁)
玉米粒150克
灯笼椒 （切小丁）150克
菜豆 / 芸豆（大粒的红豆）150克
鹰嘴豆150克
日本芝麻酱5汤匙
日本醋1汤匙

烹饪方法:
将藜麦清洗后，加入200ml水蒸30分钟。
藜麦煮熟后，让它稍微冷却后，再加所有的蔬菜丁并拌匀。
加入日本芝麻酱和日本醋，拌匀。
即成。
*你可以将进三色藜麦沙拉放入冰箱冷冻，会更好吃。

Quinoa Salad Serves 4 person

Ingredients
Quinoa 200g
Water 200ml
Japanese Cucumber (remove core and dice) One piece
Bell peppers (diced) 150g
Corn kernels 150g
Kidney Bean 150g
Chickpea 150g
Japanese Sesame Sauce 5 tablespoons
Japanese Vinegar 1 tablespoon

Method of Cooking:
Wash the quinoa properly and drain off excess water.
Put quinoa into a pan, add in 200ml of water and steam for 30minutes.
Once quinoa is cooked, let it cool before adding all the other ingredients and mix well.
Add Japanese Sesame Sauce and Japanese Vinegar in and mix well.
Serve
*You can put the salad into the fridge to chill before eating.

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《电饭锅鸡肉饭》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

电饭锅鸡肉饭
3 人份

材料
鸡腿 550克 / 3只（去皮，洗净后并用1茶匙盐搓匀，然后在用水冲洗）
姜 30克 (拍扁或切成片）
米3杯
高汤300毫升
香油* 2汤匙（自制的蒜与葱的油）

辣椒酱材料：
嫩姜125克
蒜100克
小葱头100克
芝麻油1汤匙
高汤200毫升
吉子水20克
糖40克/ 2汤匙
盐15克
辣椒350克

制作辣椒酱的步骤：
将所有材料放入搅拌机中并充分搅拌。即成。

烹饪方法:
洗米。
将米，高汤，姜和香油加入电饭煲中，，按煮饭键。
待饭滚后，放入鸡腿，继续煮到跳键就熟了。
*不要马上开锅，多等五分钟才开锅吃饭。

Rice Cooker Chicken Rice
Serves 3 person

Ingredients
Chicken Drumsticks (Remove skin， wash throughly and use 1 teaspoon of salt to rub well. Then rinse off with water. )
550g / 3 pieces
Ginger (flatten or cut into thin slices) 30g
Uncooked Rice 3 cups
Chicken Stock 300ml
Fragrant Oil* （Made from oil frying garlic and shallots) 2 tablespoons

Chili Sauce Ingredients:
Young Ginger 125g
Garlic 100g
Red Shallots 100g
Sesame Oil 1 tablespoon
Chicken Stock 200ml
Lime water 20g
Sugar 40g / 2 tablespoons
Salt 15g
Chilli 350g

Steps to make Chilli Sauce:
Put all ingredients into the blender and blend well. Serve.

Method of Cooking:
Wash the rice
Add in the rice, stock, ginger and fragrant oil into the rice cooker and press start button to cook.
Once the stock and rice is boiling, put in the chicken drumsticks and continue to cook.
Once the button on rice cooker indicates that the rice is cooked, do not open immediately , leave it on for another 5 more minutes.
Serve.

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《干炒黑胡椒虾》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

干炒黑胡椒虾

4 人份

材料

大虾550克

大蒜（去皮不要切）8瓣

咖喱叶（去茎留叶）2 枝

捣碎的粗黑胡椒 2汤匙

盐 1汤匙

玉米油 3汤匙/ 35克

*注意：全程都是用它所以记得要用小火炒 

厨房纸巾3-5片

腌制步骤：

1.去大虾须，去脚，和开背去肠。

2.留全壳，并加入半茶匙盐，充分擦拭并放在一边待用。

烹饪方法:

1.热炒锅，加3 汤匙的玉米油用小火把大蒜炸至金黄色，捞起待用。

2.同样的把咖喱叶也放入油中炸两秒捞起待用。同锅用剩下的油，煎虾。

*在放入炒锅之前，先用厨房纸巾把虾的水份压干，防在煎时会出水。

3.用中火煎虾的两面，煎至3分钟。从炒锅中取出，放在一边备用。

4.最后下粗黑胡椒碎和剩余的半茶匙盐，快快翻炒3分钟。

5.加入大虾，大蒜和咖喱叶，炒1分钟。

6.从锅中取出即可。

Stir Fry Black Pepper Prawns

Serves 4 person

Ingredients

Jumbo Prawns 550g

Garlic (remove skin only) 8 cloves

Curry Leaves (remove leaves from stalks) 2 stalks

Coarse Black Pepper （crushed）2 tablespoons

Salt 1 tablespoon

Corn oil 3 tablespoons / 35g

Paper towels 3-5 pieces

Marinating Steps:

Remove whiskers, legs and slit the back and devein.

Keep shells on and add in half teaspoon of salt, rub well and set aside.

Method of Cooking:

Heat wok and add in corn oil using low heat. Add in garlic and fry till golden brown. Remove from wok and set aside for later use. 

Using the same oil and wok, add in curry leaves. Fry the leaves for 2 seconds and remove and set aside for later use.

Use paper towels and pat prawns dry before adding into wok.

Turn to medium heat and add in the prawns, pan fry for 3 minutes. Remove from wok and set aside for later use. 

Add in black pepper, and remaining half a teaspoon of salt, stir well for 3 seconds. Add in prawns, garlic and curry leaves and fry for 1 minute.

Remove from wok and serve.

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

自制午餐肉 (4 人份)

第1组材料

五花肉500克

玉米淀粉60克

面粉30克

姜10克

葱10克

水60克

铝箔纸 1 张

调味料

黑糖15克

盐1茶匙5毫升

胡椒粉1茶匙5毫升

玉米油2汤匙30毫升

料理酒1汤匙15毫升

蚝油2汤匙30毫升

酱油1汤匙15毫升

红曲粉1茶匙5毫升

五香粉1茶匙5毫升

烹饪方法:

1) 第1组材料: 

将五花肉，姜和葱放入搅拌机，搅拌均匀后，将玉米淀粉，面粉和水，加入搅拌机继续搅拌到起筋。

2) 将所有调味料放入碗中搅拌均匀，然后加入搅拌机，用汤匙顺时钟搅拌，2 至 3分钟。（注意：一定要用同一个方向搅拌肉，才会成功）

3) 准备一个碗，在里刷一层油，防止肉粘在盆里。

4) 把调味好的肉放在碗里，边倒边压防气泡，最后再压平，盖上铝箔纸，用中火蒸30分钟。 

5) 30分钟后，待凉后，将肉切成片。即成。

* 如果喜欢口感脆一点可以切片，煎或炸。

Homemade Luncheon Meat (Serves 4 person)

Group 1 Ingredients

Pork Belly 500g

CornStarch Flour 60g

Plain Flour 30g

Ginger 10g

Spring Onion 10g

Water 60g

Aluminium foil 1 piece

Ingredients for seasoning

Brown Sugar 15g

Salt 1 teaspoon 5ml

Ground Pepper 1 teaspoon 5ml

Corn Oil 2 tablespoon 30ml

Cooking Wine 1 tablespoon 15ml

Oyster Sauce 2 tablespoon 30ml

tablespoon

Light Soya Sauce 1 tablespoon 15ml

Red Yeast Rice Powder 1 teaspoon 5ml

Five Spices Powder 1 teaspoon 5ml

Method of Cooking:

1. Group 1 Ingredients: 

Put the pork belly, ginger and spring onions into the blender.

2) Blend well. Then, add the cornstarch, flour and water to the blender and continue blending until the gluten is formed.

3) Put all the seasonings in a bowl and mix well, then add to the blender and stir clockwise with a spoon for 2 to 3 minutes. (Note: You must stir the meat in the same direction to succeed)

4) Brush some oil in a bowl, this is to prevent meat mixture from sticking on to the bowl. 

5) Put the seasoned meat in a bowl, press it down to prevent bubbles, and finally flatten it, cover it with aluminum foil, and steam it over medium heat for 30 minutes.

6) After 30 minutes, remove from stove, cut meat into thin slices. Serve.

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

蜜汁排骨

4人份

材料

A. 排骨 500克

B. 蒜头 （拍扁） 5瓣

C. 白糖 2汤匙30毫升

D. 生姜（切片） 20克

E. 白芝麻 10克

F. 水 (包括腌制排骨的汁*） 250毫升

腌料 (用于腌制)

G. 料理酒 2汤匙30毫升

H. 胡椒粉 1茶匙5毫升

I. 生姜（搅成姜末） 10克

J. 酱青 1汤匙15毫升

腌制步骤：

1. 将排骨，料理酒，胡椒粉，姜末和酱青 放入碗中，搅拌均匀。

2. 放置腌排骨1小时。（*留下腌制排骨的汁备用）

烹饪方法:

1. 打开炉子，热锅（无须加油），加入腌制排骨，用低火煎两面至金黄色。

2. 从锅中取出，放在一边备用。

3. 在同一锅中，用低火加热，加入白糖，煮成焦糖色。

4. 加入排骨，搅拌均匀，确保所有排骨都

涂上焦糖酱汁。

5. 加*腌制排骨的汁， 水，蒜头，和姜，搅拌均匀，然后转小火焗30分钟。

6. 30分钟后，关火，加入白芝麻，拌匀。

7. 即成。

Caramelized spare ribs

Serves 4 person

Ingredients

A. Spare ribs 500g

B. Garlic（flatten） 5 cloves

C. Sugar 2 tablespoons 30ml

D. Ginger (cut into thin slices) 20g

E. White sesame seeds 10g

F. Water (including marinating sauce*) 250ml

Ingredients for Marinating Spare Ribs:

G. Cooking wine 2 tablespoons 30ml

H. White pepper 1 teaspoon 5ml

I. Ginger (blend into paste) 10g

J. Light Soya sauce 1 tablespoon 15ml

Marinating Steps:

1. Put spare ribs, cooking wine, white pepper, ginger and light soya sauce into a bowl and mix well.

2. Set aside to marinate for 1 hour.

*Keep the marinating sauce for later use

Method of Cooking:

1. Turn on stove and heat wok, using low heat (no oil ), add in spare ribs and pan fry both sides till golden brown.

2. Remove from wok and set aside for later use.

3. In the same wok, using low heat, add in sugar and let it simmer into caramel colour.

4. Add in spare ribs, and stir well and make sure all spare ribs are well coated with the sauce.

5. Add in *marinating sauce, water, garlic, and ginger, stir well and turn on low heat and let it cook for 30 minutes.

6. After 30 minutes, turn off stove, add in white sesame seeds, mix well.

7. Serve.

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《梅菜鸭》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

《梅菜鸭》

4人份

材料

A. 鸭肉（切成方块） 半只600g

B. 梅菜（泡水洗多几次，把肮脏的都洗掉。）150克

C. 生姜（切成片) 60克

D. 大蒜（连皮拍扁） 8瓣

腌鸭

酱青 2汤匙30毫升

料理酒 2汤匙30毫升

胡椒粉 1茶匙5毫升

葱头油 1汤匙15毫升

腌制步骤：

将鸭肉，酱青，料理酒，胡椒粉和葱头油加入碗中，搅拌均匀。

放在一边，腌制15分钟。 15分钟

烹饪方法:*此方法使用气压锅，没有可以用饭锅

1. 将生姜片，大蒜放入锅中。

2. 将梅菜加入锅中。

3. 将鸭放在梅菜上然后，

4. 把腌制的汁也倒入锅内，按煮肉功能键，就可以开始煮了。30 分钟

5. 即成。

*如果使用电饭煲，可以使用煮饭功能，以使鸭肉质地更柔软，再按一次煮饭键就可以了

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

淮山炖蛋烩养生菇(4 人份)

炖蛋材料:
鸡蛋2粒
淮山 / 山药（磨成泥）120克
嫩姜（磨成泥）15克
高汤250毫升
胡椒粉1茶匙5毫升
枸杞5克

其他材料:
白玉菇50克
鸡腿菇 / 杏鲍菇 50克
灵兰菇50克
嫩姜（磨成泥）20克
鸡汤500毫升
莲藕粉 1汤匙15毫升
保鲜膜一张

烹饪方法:
将鸡蛋打散过滤后，加入山药，姜泥，搅拌均匀。
加入高汤250毫升，胡椒粉拌匀后，将枸杞放在上面。
包上保鲜膜后，下锅蒸20分钟，待用。
打开火炉，将剩余的鸡汤倒入锅中，再加入姜泥。
煮滚后，加入三种养生菇锅中，并用小火煮10分钟。
10分钟后，用莲藕粉勾芡后，关火。
将煮好的养生菇倒在炖好的蛋上，即可。
*养生菇随个人喜欢的三种便可。

Steam Egg Stew with Nutritious Mushrooms and Chinese Yam (Serves 4 person)

Steam Eggs Ingredients:
Eggs (beaten and sieved)2 pieces
Chinese Yam (grate finely)120g
Young Ginger (grate finely)15g
Stock 250ml
Ground Pepper 1 teaspoon 5ml
Wolfberries 5g

Other Ingredients:
White Shimeiji mushroom 50g
King Oyster Mushroom 50g
Brown Shimeji Mushroom 50g
Young Ginger (grind finely) 20g
Chicken Stock 500ml
Lotus powder 1 tablespoon 15ml
Cling Film wrap 1 piece

Method of Cooking:
Beat eggs and pour through a sieve, add in chinese yam, ginger and mix well.
Add in chicken stock 250ml, ground pepper mix well and put wolfberries on top.
Cover the bowl with cling film wrap and put it to steam for 20 minutes.
Turn on stove, add in the remaining chicken stock into pot , and add in ginger.
Once boiling, add all the mushrooms into pot and use low heat to cook for 10 minutes.
After 10 minutes, add in lotus powder, stir well and turn off stove.
Pour mixture over cooked egg and serve.
*You can put in any 3 types of mushrooms for this recipe.

Credit Recipe: Carol Lim
 Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/

《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。

错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：
https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966

想订 Aunty Carol 的食谱书，请点击网址了解 :
https://shor.by/auntycarol

猪脚醋 四人份

材料
 辣椒干（洗干净后，切成两段，去籽）4条10克
 猪脚 （猪手）（用热水烫一下，放在一旁）1公斤
 嫩姜和老姜（拍扁）200克
 鸡蛋（煮熟，去壳）8粒
 黑醋（糯米甜黑醋）750毫升
 水750毫升
 玉米油3汤匙45毫升
 黑糖50克

烹饪方法:
 打开火炉，加入玉米油并加热锅。
 锅加热后，加入生姜和辣椒干，炒3分钟
 加入猪脚，继续翻炒1分钟。
 加入黑醋，水和黑糖，搅拌均匀，用大火加热至滚。2-3分钟
 煮滚后，转低火煮30分钟。
 30分钟后，加入煮鸡蛋，再煮20分钟。
 即成。

Pork Trotters In Black Vinegar Serves 4 person

Ingredients
 Dried Chilli (wash, cut into 2 parts and remove seeds) 4 pieces 10g
 Pork Knuckles (scald with hot water and set aside)1 kg
 Ginger and Old Ginger (flatten) 200g
 Eggs (Boiled and remove shells) 8 pieces
 Black Sweet Rice Vinegar 750ml
 Water 750ml
 Corn Oil 3 tablespoons 45ml
 Brown Sugar 50g

Method of Cooking:
 Turn on stove, add corn oil and heat the wok.
 Once wok is heated, add in ginger and dried chilli, stir fry for 3 minutes
 Add in pork knuckles and continue to stir fry for 1 minute.
 Add in black vinegar , water, and brown sugar, stir well, turn on high heat and let it boil,
 Once mixture boils, turn to low heat and cook for 30 minutes.
 After 30 minutes, add in hard boiled eggs and cook for 20 minutes.
 Serve.

 
 
 Credit Recipe: Carol Lim
 Credit Program Producer: Violet FenYing Love 972FM