Auntie Gloria receives a letter from an old boyfriend. Pearlyn is not happy and fears she may run off to get married. She does her best to thwart the budding friendship by inviting the beau to a dinner of "love" which is anything but love.

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Kueh Belanda

1.6kg Grated Coconut without skin
8 Eggs
605g Sugar
605g Plain Flour
Oil
Pandan Leaves

Directions:

1. Add a bit of water and salt to grated coconut, wrap it in a muslin cloth and squeeze it to get 1 bowl of thick santan.
2. Beat the eggs and mix in the sugar.
3. Add in the santan and flour alternately, while stirring the mixture.
4. Sit the batter in the fridge.
5. Prepare the charcoal stove.
6. Prepare a bowl of oil and tie some pandan leaves into an oil brush.
7. Heat up the charcoal and put the Kueh Belanda moulds on it to heat it up.
8. Grease the moulds.
9. Put about 1-2 tablespoons of batter onto the mould.
10. Squeeze mould closed and put onto grill to cook. Turn mould when one side is light brown.
11. Remove Kueh Belanda from mould and roll it quickly.

Luak Chye

85g Young Ginger
455g Mustard Greens
2 tablespoon Salt
5 tablespoon Sugar
115ml Vinegar
85ml Water
2-3 tablespoon French Mustard Powder

Directions:

1. Make sure the Mustard Greens are drained and dried.
2. Slice the young ginger.
3. Put Mustard Greens into bowl and mix it with the ginger, vinegar, French Mustard Powder and sugar.
4. Mix well and let it sit for 1 day.

Hati Babi Bungkus

4 tablespoons Oil
15 Shallots
3 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Dark Soya Sauce
2 tablespoons Vinegar
1 tablespoon Tau Cheo
310g Minced Pork
310g Pork Liver
455g Pang Sayew or Pig's Caul (Pork Membrane)
2 teaspoons pepper
2 tablespoosn Ketumbar

Directions:

1. Wash and clean pig's caul.
2. Pound the shallots into paste.
3. Make Rempah by frying shallot paste till fragrant, add Tau Cheo, Ketumbar and dark soya sauce for colour.
4. Put minced pork and liver into a mixing bowl, then add the Rempah.
5. Mix and marinate the pork and liver.
6. Take a small handful of the meat mixture and roll into balls. Wrap it with the pig's caul.
7. Steam the Hati Babi Bungkus for about 5 minutes, then let it cool.
8. Deep fry before serving