Loh Mai Kai

Sempena watch Britain's Got Talent, have to sambil makan sambil tengok oni best 1 aa...

Hence:

Project Loh Mai Kai...

Thanks to lily for recipe..hehe


Loh Mai Kai Recipe

Ingredients:
250g glutinous rice
2 cups water/chicken stock
100g chicken meat
100g Char Siew(bbq pork) - slice
1 Chinese sausage (lap cheong), slice
10g black Chinese mushrooms, soaked and cut into thin slices (ai hua tutup, so no mushrooms)
I added cashew nuts, cos the ones i alwiz eat got 1..hehe

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce (again, ai hua tutup, so takda)
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1 tsp oil
1 tsp tapioca flour (corn starch can also)
(gua agak agak la, do the normal tau yiu chicken)

Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

Method:

Wash glutinous rice, then soak it for two to three hours.

Steam it for 30 minutes. (put on muslin cloth n steam through)

Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.

Stirfry the chicken with the ingredients.. + mushroom.

Mix cooked glutinous rice and seasoning (B) (I stir fry abit, make sure its evenly distributed..then try first.. by now its like loh mai fan oredi..)

Grease six small-size rice bowls.

Arrange mushroom slices, a few slices of Chinese sausages ,chicken and bbq pork slices.

Top up with glutinous rice and press down with a ladle.

Fill the bowls with water/chicken stock, make sure the water level is above the rice.

Steam for 30-40 minutes. Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes. Repeat with the other 3 bowls.
( better not microwave la..i microwave, chow ta..haha, mayb cos i din put 3 bowls at a time..)

Turn over the rice bowl onto a plate and serve..not bad 1 aa..boleh makan.. Cooked red bean (ang tau theng) for dessert, but no pictures la, too kusyuk eat..

End up..din reeli concentrate on Britains Got Talent also..have to download n watch..hmm..

feel free to modify if u wan..hehe..

Nasi lemak..nasi lemak..

Nasi lemak...nasi lemak...

Mari makan nasi lemak..

Bila makan waktu pagi...

Tidak lapar siang hari...

Since I have extra banana leaves n pandan left from rempah udang..hehe..


Arrange abit of cutleries..

Macam restaurant at home oredi..wakaka..

Err, the Rose looking wine is actually ribena..wakaka...

Invite frens..
Wana buka restaurant liao..if i quit med school..

Rempah Udang aka Pulut Panggang

As promised:
One fine afternoon, jogged to Hing Sing, a Chinese Supermarket in Leith 2 get banana leaf for my rempah udang.. + have to rush back for badminton afterdat..

I am getting more impressed with this supermarket, they alwiz have stuff that I din expect.. like some grean bean powder from indonesia.. now my banana leaves n pandan leaves too (thx Jenn for the info)... haih, at home, my pandan leaves grow ber-bush-bush, just cut and wash can use liao..one of the ingredient alwiz taken for granted..

and this...
Buah keras @ candlenut.. one of the stuff normally used in nyonya food..

and this:

Winter melon@tong kua.. hmm.. (tot wana omit that oredi, manatau ada..)

Hasil kajian recipe-recipe and also from my 22 years experience of living in Nyonya town, Melaka...

Rempah Udang Recipe

Ingredients

300g glutinous rice, washed, soaked overnight and drained 100ml thick coconut milk mixed with 1 tsp salt and 1 tbsp sugar 1 banana leaf, cut into 20 pieces (of 13x10cm rectangles), scalded to soften and wiped dry 40 pieces of 3cm-long bamboo picks, cut both the pointed edges (if malas use stapler also can la..) 8 pandan leaves washed and knotted Filling 50g white grated coconut (gua guna dessicated coconut..dono where 2 get grated here aa) 50g dried prawns, soaked, drained and pounded 50g prawns finely chopped (this 1 i added from another recipe) 30g candied winter melon, chopped finely 1 tbsp oil Ingredients (A) – (Ground finely) - if gotmortar use mortar n tumbuk 1 tbsp roasted coriander powder 1 small piece cekur root (sar keong) (Kenot findd!!!) 1 clove garlic 6 shallots 1 red chilli, seeded (or 1/2 tsp chilli paste 1 lemon grass and 1 buah keras (from another recipe) - if no buah keras, can use brazillian nuts kot.. Seasoning (B) 1/2 tsp pepper powder 1/2 tsp black pepper powder 3 tsp sugar (i added more to my liking, the ones i eat alwiz sweeter 1..hehe) 1/2 tsp salt or to taste 2 tbsp water

Method

Place rice on muslin lined steamer + pandan leaves + cucuk some lubang for steam to pass tru..

Steam glutinous rice for 20 minutes then add salt, sugar and thick coconut milk to the rice.

Colour half the rice with blue colouring if u like ..or with the blue flower juice, dono what it is called liao...bunga kantan?

Let it stay for 2 mins.


Return rice and coconut mixture to the steaming tray and steam for another 10 minutes until well cooked.

Panfry the grated white coconut until evenly browned n wangi...

Heat oil in a wok and fry ingredients (A) until fragrant. Add the prawns, dried prawns, seasoning (B), coconut and candied melon. Kacau -kacau till evenly distributed.. then taste n see.... not enuf sweet add sugar, not enuf salty add salt..

Dish out and set aside to cool.


Take the rice out n stir evenly, like making sushi rice lidat..

Place 2 tablespoonful of glutinous rice in the centre of a banana leaf.

Grease the leaf if u need to..

Spread one tablespoonful of filling in the centre:

Roll the rice firmly, if not enuf rice, add sumore, dun kiam siap..

Wrap each roll firmly in the banana leaf, press the ends together and secure the ends with bamboo picks.


Grill the rolls over charcoal fire or in an electric grill for 15 minutes, turning the rolls
occasionally. An alternative is to pan-grill the rolls in a frying pan, to brown the banana leaves all over, until aromatic..Lastly, arrang and take picture for blogging purposes...



Itu sahaja..sekian terima kasih

Penghargaan: compilation from Lily Wai Sek Hong, The star Amy Beh, Aiyahnyonya...

Nyum nyum...

all the trouble because of:

Six Treasure White Fungus dessert of Happiness

Since exam is getting nearer, I decided to cook some chinese dessert to "补身" (nourish our body)...Although I am learning modern medicine, but as a Tabib's daughter, i still believe in the benefits of traditional chinese remedies.

This is one of the "thong sui" (sweet dessert) that I like in Malaysia.

Seven Treasure White Fungus dessert of Happiness (or simply bai mu-er)

UPdated Version...

Chinese alwiz like to use words like "treasures", happiness in their names..so I incorporate it in this dessert..haha... But anyway, the ingredients are all good for health, hence the "treasure"...

It is easy to cook...Just add all in with water and boil for 1 hour...Make sure you soak the white fungus, barley and lotus seed for about 20 - 30 minutes.
Can be served cold or hot..

Ingredients:
1)

White Fungus (bai mu-er)
Nourishes Stomach Yin, Generates Fluids, Moistens the Lungs

2)

Hong Zao/dried red dates (Ziziphus jujuba)

Strengthen the functions of heart and lung, as well as nourish the stomach and spleen.

3)

Lotus Seed (Lian Zi)

Used orally for palpitations, chronic diarrhoea, calm spirit, helps with enxiety, sweat, nourish heart.

4)

Barley (Yi mi)

provides useful amounts of the minerals copper, phosphorus and zinc, rich in fibre, particularly the soluble fibres beta glucan and pectin - the type that can help lower high blood cholesterol

5)

Huai Shan Yao (Rhizome Dioschorea) - Chinese Yam

For Deficiency of the Spleen and Stomach with lack of appetite and energy, loose stools, spontaneous sweating, abdominal distention after eating, and a pale tongue.

6)

Rock Sugar or abit of brown sugar for taste...

After drinking this, no reason not to pass exams...

CNY pineapple tart

Shud have blogged this long ago..haha..but too malasted..since got ppl complain no update, so..

Sempena CNY i baked some pineapple tart for some CNY mood...(with the help of my housemate..)

The night b4 make the isi first..

Ingredients

1) 4 cans 20 ozs pineapple crushed/chunks(drain and pulse in food processor until fine)

2) sugar (amount of sugar should be equal to the pineapple pulp e.g. 1 cup pineapple pulp to 1 cup sugar. 3/4 cup of sugar will be acceptable as the canned pineapples do tend to be sweeter than fresh ones)

3) 1 tbsp of lime/lemon juice

4) 2 sticks of cinnamon bark (I din put)

5) 6 cloves(I din put)

6) 1 segment of star anise (din put also)

Method:

Put all the ingredients in a big round pyrex bowl and microwave on high. Start with 15 mins, stir well, high for another 15 mins x 2. If jam is still runny, microwave at 1 min at a time until it is thick but still wet. It will thicken and dry out when it is cooled. If jam has gone too dry, just add enough water, stir well to dilute. Jam for filling should not be too dry as it will dry further when the tarts are baking. (The timing in the microwave is for making 4 cans of pineapples, so if you intend to try making with one can only, then the time taken in the microwave should be very much shorter)

Then make the pastry...when u r ready to make..

Pastry:

A:
565 gm (20 ozs) flour
2 tsp baking powder

225 gm(8 ozs) butter - chilled
113 gm(4 ozs) margarine - chilled

B:
2 tbsp sugar
3 egg yolks
1 tsp vanilla
3 drops of yellow food coloring
1/2 tsp salt


8 tbsp boiling water

Glaze:

1 egg + 1 yolk
2 drops of yellow food coloring


Method:

1. Sift A into food processor.

2. Beat B: lightly.

3. Cut chilled butter and margarine into small pieces and add in food processor(Step 1). Pulse until mixture resembles bread crumbs.

4. Pour in egg mixture B:(step 2) and pulse 2 more times, then add in the boiling water. Pulse until it forms a dough.

5. Chill dough in refrigerator for at least 1/2 hour.

I roll into bola bola, easier..

Afterdat..make the tarts lo...like this..

Noneed to explain rite..use ur imagination...

Normally at home we have the mould 1..but i dont have, so use hand..haha

still looks ok wad..The lines draw with knife 1..hehe

N remember to glaze with egg b4 baking...375 F for 15 mins..

Dont terbakar..

End results...Tinggal sisa in 1 day..

Belgian Mussels Recipe

Recipe of the DAY...

Since I finally ate in MUSSEL INN dat day, I semangated Mussels dy...(one famous mussel restaurant in Edinburgh that I've alwiz wanted to go since Eric Koay's sister intro to me)
Hmm..alasan la..actually i got no idea to blog already..


Ingredients

2kg/4½lb mussels
50g/2oz unsalted butter
3 large shallots, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
300ml/½ pint dry white wine
200ml/7fl oz double cream

Method

1. To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.
2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned.
3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
5. The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.
6. Serve in big bowls garnished with the remaining parsley.

Suggestion: Eat with french bread..chunted..

Try Try..i din try yet..wakaka

LAKSA kantoi...

Hm..there are just some day of the week, when u feel so lazy...tired...dun feel like doin anything...n THAT coincidentally has to be the day that ITS ur turn to COOK...

ARGH...Y me again??? Din i just cook last week? hm..a week pass jus like dat..Cooking is just like blogging, when u have no idea, means no idea...
Hah..as usual, I'll go to my favourite blog site... waisekhong...scroll..scroll...

Hah..sudenly feel like eating this:


Although dikelaskan sebagai laksa gagal, but still edible la..(jus dun tell ppl dat its laksa) n some nice soul say its better than the first time i make liao...explanation: bcos i have this from malaysia:
Recipe:
Ofcourse I dun folo all la..hard to get stuff here oso..stuff like mint leave, sell sejambak 1...whole kampung oso can use dy....anyway, folo as much as I can la..hehe..

-beyond this line, members only area... (only for those who wana cook..if not, post ends here)
A)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency


Method:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.

Put tamarind juice, ground ingredients (A), water and fish stock in a pot.

Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.

Add the flaked fish and seasoning to taste.

Continue to simmer for an extra 10 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.

Drain and put into a bowl.

Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.

Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

Mooncake Festival a.k.a. Mid-Autumn Festival

Hah...sempena Mid-Autumn Festival..more biasa call Mooncake festival...wana blog stg bout mooncake...
Bak kata pepatah:
"Kuih bulan, kuih bulan..lepas makan, muka bulat macam bulan"

One fine night (few days before I balik UK)

I lepak with my friends n went back home quite late...My parents oredi tido..hoho..if not sure bising me...

When i went upstairs, my mum woke up n call me...I tot..

"jialat liao..sure wana say y i cum bek so late...hmm"

When I go down, she nicely say,

"Pei, cum...got mooncake...jus now I make 1...dis 1 special de Shanghai mooncake.."

Awwww... so relieved and touched...although dat time baru finish mamak dengan kenyang, still makan dengan syok..
THAT is when I realise mooncake is makable 1...

After Balik Edinburgh,

I curi recipe from this site : wai sek hong at my link there ada...

But as usual, sure tak cukup ingredient and ka chang(alatan) 1...kasi abit of festival mood can dy la..

Tadaa..

Got draw bunga sumore...the paling top 1 fatty draw 1..tak sangka its the paling cantik 1..ahha

First TIme Kantoi Bake..notice the small 1 actuali is a smiley face, but kena bakar cacat oredi..


2nd Time jadi abit liao..

Got the bentuk rite...use hand kasi mekap 1..

After that oni i read the last line of the recipe...yang berbunyi:
"store it for 2-3 days so that the skin is soft and shiny and then it is ready to serve..."

APA BARANG!!!..I wana eat liaooo!!!
End up cut up the big 1 n eat ..but true enuf, the skin abit crunchy, like eating biskut abit..hehe..take it as eksperiment control la..

Keep the rest for few days see how..

(Lai Wong Bao) Deep Fried Custard Bun

I was introduced to her by my beloved friend, Lim Ai Ling in Manchester (cheap n nice dim sum shop). That day it self i tasted her. Ohh..n I fell in love with her right away (now I believe in love at first taste). However, I din manage to get her name.


When I went back to edinburgh, I started to miss her..more and more everyday. Not just me, my other friends as well...We went seeking for her in every dim sum shop we go..(great wall, Rainbow Arch)..We were guessing what her name was...alwiz known her as sweety..with brown skin..This time she make up abit..but i noe its her:


But we always described her correctly, so we get to taste her..I now finally know her name..Its Lai Wong Pao in cantonese...meaning deep fried custard bun...eat with condense milk 1.

The more we taste her, the more we want her...kenot tahannn...I have to have her with me everydayyy..don't wana share 1..every time order 1 plate, have to share with ppl, not enough...

SO ...

I decided....

To make her...

Lai Wong Bao Recipeee...(after modified)

Bun

• 340g all purpose flour
• 1/4 teaspoon salt
• 45g caster sugar
• 1 teaspoon instant yeast
• 2 tablespoon butter
• 160ml milk
• 1 tablespoon baking powder
• 1 large egg (lightly beaten)
• 10g shortening

Custard Filling

• 20g melted butter 240g sugar 25g flour 25g custard powder 25g corn flour 2 eggs 180g coconut milk 105g condensed milk 105g evaporated milk 85g water 2-3 drops vanilla essence

Methods
Bun

1. Mix every thing for the bun (except shortening) and knead dough till smooth. ( i cut short la..the explanation very long 1..put this, then put that..in the end all masuk oso..)
2. Now add shortening n knead again..
3. (be careful of your yeast, make sure get instant 1..i bodoh bodoh get traditional yeast need to activate 1..after mix in baru tau...)
4. Leave it for about 1 hour or more to kembang. (if dun want so strong yeast smell, add lesser yeast n leave longer).

Custard Filling

1. Mix all together.
2. Some recipe ask to boil it, some ask to steam it. I personally think steam it better, to avoid chao ta at the bottom, and to thicken it.
3. So..steam for about an hour till thicken.

Making Bun

1. Noneed to say, take small dough, roll it put filling and seal..senang..
2. oh..and i glaze abit with egg yolk to make it more shining..

Before

Since i now in experiment mood, I made 3 bun, 1 steam, 1 fried 1 bake in oven..Guess which 1 is this??

Nyum Nyum

Simple Dinner

Now that there's 3 of us left in Teviot Place, the amount of groceries we buy is cut down to half. John the butcher was surprised when we bought 1 pair of chicken leg instead of 2 pairs (for 6 ppl). Carrot also buy loose carrots instead of packed ones, potatoes, onions all buy 1 biji 1 biji...

Brocolli and cauliflower all choose the smallest stalk.

Buy fish also ask for fish head oni, pig ask for pig tail, honeydew oso ask for half biji...

okok..joking.

This moment reminds me of our parents at home. When we were young, the whole family will eat together, papa jiak, mama jiak, jie jie, ko ko..all sit around the table..dat time the problem was not excess food, is not enough food..haha..n whoever eat the fastest get more food and noneed to clear table after that.

So the speed of eating increase by 101%...Bah kata pepatah, "siapa cepat dia dapat, siapa lambat cuci pinggan".

Then after some time, jie jie go university, so left 6 ppl eating at home, but not much difference, cos there's so many of us..haha..happy oso cos less ppl more share...

year by year, one by one go uni..table oso change from round table to small kopi table. then left me and my parents...that is when i "makin hari makin gemook" cos no more ppl to bcum tong sampah, i have to pick up the role..

Now that I am here, no more cooking at home.

"eat out easier la, 2 ppl oni, noneed wash".

Now i understand their feeling. Less ppl really more lazy to cook. Cook for 2 hour, eat for 10 minutes. After eat, take another 1 hour to wash sumore..

Kesimpulannya: Those who are still at home, eat more with your parents.

However, in this 3 ppl situation in teviot place, we still manage to survive with simple n nice dinner..

SUSHI RICE...

Actually i wanted to make sushi, but then the chinese supermercado close..so no seaweed..end up eat loose sushi..but turn up to be quite nice and tevioters now demand for more..

Ingredient:
sushi rice
egg
crab stick
tuna
cucumber
vinegar, sugar, salt
salmon ( if rich)
kippers (just added today - tesco sell very cheap)

dadadadang...nyum nyum...

Mickey mouse

Rice

After personalized...

Pandan Layer Cake

"Pandan Layer Cake is a layer cake, green in colour, made from pandan juice and flavouring. It is usually sold in bakeries all over malaysia, namely Italy bakery (in malaysia), the bakery in banting, forget the name oredi, yees bakery..but not bread story..bcos..BREAD story wad..sell bread la.. It usually cost about 7 ringgit for 3 X 8 inches cake...1 pound..haih..i buy the coconut milk oso 1 pound oredi.."

HERE, as promised, made my SUPER FAVOURITE PANDAN LAYER CAKE!!!..Tua Pui shud noe best, cos she specially went n bought that in banting for my 19th bitrhday last time..I'll alwiz remember dat, pui..(let her feel flatterd abit..then she'll treat me nicer..hehe)


Syok syok say wana make PANDAN layer cake, but main problem: NO PANDAN...
After icp yesterday, i wanted to feel how is it like 2 save 1 pound (bus fare) ..so...i decided to walk back along leith in search of pandan flavouring..lazy to go find pandan leave n blend..

walk..walk...walk walk walk...so cold..cis..once oredi start walking, no turning back..if i naik bus now, so damn tak berbaloi, cos oredi walk half way wad...masuk pat chung ying on the way..no pandan flavouring...go out again..masuk Hing Sing which is now my favourite chinese supermarket, cos...GOT PANDAN ESSENCE..n also the SUPER RARE Hoen Kwe powder (green bean powder produced in indonesia) that i initially planned to ignore in the recipe...

Pandan Layer Cake

Ingredients
Sponge cake
If u r in malaysia - 375g optima flour, 7 eggs, 60 ml water, 2 tbsp pandan juice, green colouring, 90g butter, settled...

If you are not in malaysia, haih...mahuan abit..optima flour can b substituted with sponge cake mix..or u wana make ur own mix oso can..
1 1/4 cup castor sugar,
bla bla
20 egg yolk..(aiks..reject this recipe..need so many egg 1..)

next recipe:
3/4 cup multi-purpose flour (plain flour..hmm can get can get)
2 cups unsalted butter..hm
1 tbsp ovalette (apani??reject reject..)

next search:
Pandan Chiffon
A) 4 yolk
70ml coconut milk
45ml water + 1 tsp pandan paste (i use essense lo)
70ml corn oil
1/8 tsp salt
100g castor sugar
150g flour
1 tsp baking powder

B) 4 egg white
90g castor sugar
1/8 tsp cream of tartar (can b substituted with white vinegar of the same amount)

method
..i shall cut short the method la..faham faham, ok..
1) mix A leave aside
2) whisk egg in B till stiff, then add sugar n cream of tartar
3) whisk whisk whisk
4) mix in A gently
5) Bake at 175degree celcius for 40 mins
6) take out, then leave 2 cool awhile..

after settle the cake, then go make the kaya..

ingredients
700g thick coconut milk (from the can 1)
180g castor sugar (this 1 added myself cos the recipe i found din write, where got nice..)
85 g Hoen Kwe (green bean powder)
3 tsp instant jelly ( i think more nicer..cos mine not that jelly mayb 3 tbsp)
1 1/2 tsp salt ( i suggest noneed, cos not that nice)
1/4 tsp pandan essense( must follow..cos i put in more, then strong smell..haha orang tamak selalu rugi)
2 tbsp pandan juice
1 tsp green colouring ( put till u like the colour la..)

method:
1) mix all and then heat it in saucepan
2) keep stirring, at middle fire.
3) Do not use to big fire and don't let it boil..later the texture not nice.
4) Keep stirring till the kaya thicken..around 20-30 minutes
5) meanwhile, cut the cake into 3 layers

Assemble the layersss
1) after the kaya abit thick oredi, put a layer in the tray that u use to bake jus now..so that same size la..
2) then put a layer of the cake on..then put kaya again, then put cake, then put kaya then put cake..ei, how many oredi?
3) nevermind, jus make layers n layers...the last layer on top is the kaya..flatten n even it, decorate with some dessicated coconut..(can get from tesco or pakistan shops)..leave it outside for 30 minutes..then put in fridge..


settle...nyum nyum..

1 sliceee

p.s: kids below 16 years must only make with permission of parents.