Banoffee Pie

Ingredient:

• 175g digestive biscuits
• 100g butter, melted

Filling:

• 100g butter
• 100g brown sugar
• 397g Carnation condensed milk

Topping:

• 3 bananas
• 300ml double cream, lightly whipped
• grated chocolate for decoration or 1 tbsp cocoa powder

Method:

Grease a 20cm loose-bottomed cake tin

To make the base, process the biscuits until crushed. Stir in the melted butter. Press the mixture into the base of the cake tin. Chill the base while making the filling.

To make the filling, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolve. Add the condensed milk and bring gently to a boil, stirring continuosly. When the caramel started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 2 hour or until firm.

To serve, remove the pie from the tin and place the cake on a serving plate. Sliced the bananas, fold half of them into the softly whipped cream and spoon over the caramel base. Decorate the remaining bananas and finish with the grated chocolate or the cocoa powder.

Mee Jawa

Ingredients: To grind into paste:

• 1 stalk lemongrass
• 4 cm ginger
• 3 pips garlic
• 7 shallots
• 7 dried chilies, soak to soft
• 6 slices of galangal

• 1 packet of egg noodles
• 100g beans sprout
• 150g sweet potatoes,mashed
• 50g gula melaka
• 3 tsp corn flour
• 1/4 cup tomate ketchup
• salt to taste
• 3-4 tbsp oil
• 1.5 liter of chicken stock

For decoration:

• some sliced hard boiled eggs
• boiled potatoes, sliced
• prawns for decoration
• fried shallots
• deep fried tau kwa

Method:
Heat oil and fry the paste until fragrant. Add in the stock, simmer and bring to a boil. Stir in the mashed potatoes and tomatoe ketchup. Thicken with the corn flour and season with sugar and salt.
Blanch the egg noodles with hot water, drain and set aside. Also blanch the beans sprout and set aside.
In a bowl, add the noodles to the quantity needed with the beans sprout. Serve with fried tau kwa, sliced hard boiled egg and potatoes.

Layer Cake Indonesia (Kek Lapis Indonesia or Kek Spekkeok)

Finally have the chance to bake this lovely cake. This cake originally comes from Indonesia but it is also very popular in Malaysia and Singapore. Take a while to bake this cake as layer by layer is cooked over a top grill. It's time consuming to make but well-worth it. Very rich in texture and heavy, if you were compare it to ordinary sponge cake. Ingredients:

• 360g unsalted butter
• 10 large egg yolks
• 5 large egg whites
• 180g sugar divide into two equally (90g each)
• 1/2 tsp cream of tartar
• 4 tbsp fresh milk
• 60g plain flour
• 3 tsp mixed spice

Method:

Beat butter until creamy and light, set aside

Beat egg yolks with 90g sugar until fluffy, set aside

Beat egg whites with the remaining sugar and cream of tartar until stiff peaks.

Add egg yolks mixture to the butter. Add in milk and flour, stir to mix well.

Next fold in the egg white mixture into the egg yolk mixture. Add in the mixed spice and mix well.

Heat grill to a moderate hot. Line a cake tin and grease well.

To start the first layer, put in 3 tablespoon of cake mixture into the cake tin and spread evenly with the back of a spoon.

Grill for about 4-5 minutes. Remove cake tin from grill. Gently prick the cake surface with a tooth-pick and press lightly with the back of a spoon so the cake remain flat.

Repeat the layer making again, and again, and again until you run out of batter.

Remove the Kek Lapis from the cake tin and allow the cake to cool in a wire mesh.

Steamed Egg Cake (Kueh Nee Ko)

Ingredients:

• 4 eggs
• 120g castor sugar
• 170g plain flour
• 50g 7-Up
• 1 tsp vanila essence

Method:

Line a steaming tray with baking paper and set aside.

Beat the eggs and castor sugar under high speed until fluffy. Add in the vanila essence and continue whisking until the eggs is increased in volumn and the colour turned light.

Add the sifted flour and fold with spatula very gently.

Pour in the 7-Up and mix well with spatula. Transfer the batter into line steaming tray.

Steamed over rapid boiling water for about 20 minutes. Cool down completely before cutting.