Pavlova

Ingredients:

For the meringue:

• 5 egg whites
• pinch salt
• 225g caster sugar
• 1tsp cornflour
• 1tsp white wine vinegar
• 1/2tsp red food colouring (optional)

For the filling:

• 290ml pot double cream
• 2tbsp icing sugar
• 1tbsp rosewater
• 450g summer berries
• rose petals to decorate (optional)

Method:

Preheat the oven to 140C.

Draw a 23cm circle on a large sheet of baking parchment and place, pencil side down, on a baking sheet (if you lay it pencil side up, the line will come off on the meringue).

Put the egg whites in a large bowl, add the salt and whisk until stiff. Add a couple of tablespoons of the sugar and whisk thoroughly. Add another couple of tablespoons of sugar and whisk again. Continue until all the sugar has been used and the mixture is stiff and glossy.

Whisk in the cornflour and white wine vinegar. Stir in the food colouring, lightly swirling until the mixture is marbled with colour. Spoon the meringue on to the parchment and spread out to fill the circle. Build up the sides into peaks to hold the filling.

Bake for 1 hr until a pale biscuit colour. Remove from the baking parchment and transfer to a wire rack. Leave to cool completely.

Assemble the Pavlova.

Whisk the cream until lightly thickened. Add the icing sugar and rosewater, and continue to whisk until thickened. Just before serving, spoon the cream mixture into the meringue case and pile the berries on top. Scatter over the rose petals.

Lemon Yoghurt Cake

Ingredients:

• 2 large eggs
• 200g castor sugar
• 1 tsp vanilla extract
• 280g plain flour
• 3 tsp baking powder
• 250ml low fat greek yoghurt
• 120ml oil
• zest from 1 lemon, finely grated
• 2 tbsp lemon juice
• icing sugar for dusting

Method:
Whisk egg and sugar until pale, thick and creamy (5-6 minutes).
Add lemon zest, lemon juice and vanilla extract. Beat for a further 1 minute.
In another bowl, sift together the flour and baking powder. Fold into the above mixture. Mix in the yoghurt and then the oil. Pour batter into a lined and greased 8"cake tin.
Bake at 180C in a preheated oven for 35-45 minutes until a toothpick inserted into the center comes out clean. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.
Dust with icing sugar.

Baked Raspberry and Ricotta Cheesecake

Ingredients:

• 175g digestive biscuits
• 75g butter, melted
• 500g ricotta cheese
• 200g creme fraiche
• 175g castor sugar
• 3 eggs
• 1 tbsp runny honey
• 1 lemon, zest only
• 2 tsp vanilla extract
• 300g fresh raspberry
• icing sugar, for dusting

Method:

Preheat oven at 180c. Grease the side and base of a 20cm loose bottom cake tin.

place the biscuits in a food processor and blend until quite fine. Mix the crushed biscuits with the melted butter and tip into the preppared tin. Press down into the base of the tin to form an even layer.

Blend the ricotta, creme fraiche, eggs, sugar, honey, lemon zest and vanilla extract in a food processor or with a hand blender for a few seconds until smooth. Crush 125g raspberries with a fork and stir them into the mixture.

Pour the mixture onto the biscuits base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a even layer. Bake in the oven for 40-45 minutes or until the cheesecake is pale golden and wobbles slightly in the middle when you shake the tin.

Remove from the oven, cover with foil and leave in a warm place to completely cool before storing in the fridge overnight. Do not worry if the top has cracked when you take it out again as the remaining raspberries will cover this.

Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer to a serving plate and scatter the remaining raspberries on top. Dust with icing sugar and serve

Tia Maria Tiramisu

Ingredients:

• 150g sponge fingers or savoiardi biscuits
• 250g mascarpone cheese
• 284ml double cream, lightly whipped
• 175ml strong black coffee
• 6 tbsp Tia Maria liqueur
• 4 tbsp icing sugar, sifted
• 1 tsp cocoa powder

Method:

Mix together the coffee and Tia Maria.

Place half of the sponge fingers or savoiardi biscuits in a base of serving dish or divide between 6 individual rameskin dishes and pour over half of the coffee mixture.

Mix together the mascarpone, cream and icing sugar and spread half over the biscuits.

Place the remaining sponge fingers or savoiardi biscuits on top and pour over the remaining coffee mixture.

Top with the remaining mascarpone mixture and smooth the surface.

Chill for at least 2-3 hours. Sieve the cocoa powder over the top before serving.

Celebration cake

Ingredients:

• 180g unsalted butter
• 150g castor sugar
• 1 tsp vanilla essence
• 3 large eggs
• 180g self raising flour

Filling:

• 6 tbsp strawberry conserve or jam

Frosting:

• 200g icing sugar
• 100g butter, softened
• 2 tsp vanilla essence
• mix summer berries for decoration

Method:

Grease 2 x 7" sandwich tins, base lined with parchment.

Pre heated oven to 180c.

Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.

Divide the mixture between the tins, spread evenly. Gently smooth the surfaces with the back of a spoon. Baked in the centre of the preheated oven for 20-25 minutes or until well risen.

Remove and leave to cool before turning out on to a wire rack.

Place one half of the cake onto a serving plate and spread with the jam. Sandwich together with the other half.

Beat the icing sugar, butter and vanilla essence with a few drops of water to bring the mixture to a soft consistency. Spread onto the cake. Arrange the berries on top in a Union Jack shape if u like as I make this cake for the royal wedding recently

Millionaire shortbread

Ingredients:

• 250g shortbread, crushed
• 55g melted butter
• 150g butter
• 150g dark brown soft sugar
• 397g can Carnation Condensed Milk
• 200g dark chocolate
• 55g Nestle Milkybar

Method:

Combined the crushed biscuits and the melted butter, press into a parchment lined 20cm tin. Chill for 20 minutes.

Heat the sugar and the remaining butter into a non-stick pan gently, stirring, until melted together. Add Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened slighlty.

Pour the delicious caramel over the base. Cool then chill for 30 minutes or until set.

Melt the chocolate in a separate bowl. Pour the dark chocolate over the caramel and biscuit base first and then add a spoonful of the melted Milkybar. Swirl together with a spoon for a marbled effect.

Chill until set. Remove from the pan and cut into squares.

Two-tone sago tapioca

Ingredients Bottom layer

• 550g grated tapioca
• 100ml thick coconut milk
• 1 small egg
• 3/4 tsp salt
• 100g castor sugar

Top layer

• 300g sago
• 170g castor sugar
• 3 screwpine leaves (pandan leaves)
• 1-2 drop green colouring

Method:

Line a base of a 20cm tray with banana leaf. Lightly grease with oil.

Rinse sago and soak for at least 3 hours. Add 1-2 drop of green colouring. Drain and combine with sugar and set aside.

Combine grated tapioca, sugar, salt, egg and coconut milk to mix. Spread mixture onto the prepared baking tray. Steam for 40 minutes until set.

Pour sago mixture over the tapioca layer. Place pandan leaves over it and steam for 20 minutes. Remove the pandan leaves.

Remove the kuih from the steamer and leave aside to cool completely.

Cut the kuih into slices and serve.

Easter Nest cupcakes

Ingredients for cupcakes:

• 170g flour
• 75g cocoa powder
• 150g sugar
• 2 eggs
• 1 tsp baking soda
• 110g butter, softened
• 225ml milk
• 1tsp vanilla
• 1/2 tsp salt

Ingredients for milk chocolate topping icing

• 350g milk chocolate (broke into pieces)
• 6 tbsp butter, softened
• 285g icing sugar
• 55ml milk
• 1tsp vanilla
• 6 chocolate flake bars
• mini eggs for deco

Method for cupcakes:

Preheat oven to 180c. Line a cupcake baking tray with paper liners

Place the cocoa powder, flour, baking soda and salt in a bowl. Sift all the dry ingredients together.

Beat sugar, butter and vanilla until creamy. Add egg one at a time beating well each time. Stir in the dry ingredients and mix well.

Spoon the mixture into the cupcakes liners up to about 1/2 full. Place in the oven and bake for 20 minutes. Remove from oven and leave to cool for 5-10 minutes. Transfer onto a wiring cooling rack to cool completely.

Method for icing:

Place the milk chocolate in a small bowl together with the butter. Place in a pan of hot water and heat over a medium heat, stirring the chocolate until it melts.

Transfer the mixture to a large bowl and gradually beat in the icing sugar, alternating it with milk. Finally stir in the vanilla. Spread generously on each of the cooled cupcake.

Cut each of the chocolate flakes in half and the cut them in half, length ways. Arrange the pieces of flake around the top of each egg, giving a nest-like appearance.

Place 3 mini eggs in the centre of each arrangement. To make it a really special effort, buy some fluffy decorative chicks and place one on each cake.

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.

Steamed Cream Cracker Cake

Heard about this cake that uses cream cracker biscuits instead of flour. Decided to google for the recipes. Found in eatingpleasure.blogspot.com which I like as the cake is steamed and not baked. Therefore anyone who has a wok and cover can make this cake. Most surprised is .....the cake is delicious Ingredients:

• 250g butter
• 200g cream crackers, blended until fine
• 5 eggs, beaten
• 180g sugar
• 2 tbsp chocolate powder, sifted

Method:

Beat butter and sugar until light and fluffy.

Add in the beaten eggs one at a time and mix well.

Pour in cream crackers powder in batches and mix well.

Divide the mixture into two portion. Add chocolate powder to one portion.

Greased a 7"x7" square baking try or you may use a round pan. Spread a layer of batter. Steamed for about 5 minutes. Continue with a chocolate flavoured batter and steam for 5 minutes. Continue to alternate the layers

Orange Carrot Fruit Cake

This cake is so refreshing due to the orange juice and also the grated rind of the orange. 

  Ingredients:

• grated rind of 1 orange
• 50ml fresh squeezed orange juice
• 100g sunflower oil
• 2 eggs
• 100g castor sugar
• 30 g dried cranberries
• 125g grated carrot
• 30g dried apricots, chopped
• 25g walnuts, chopped
• 120g self raising flour
• 1/4 tsp bicarbonate of soda

Method: 

 Grease and line a 20 x 7.5cm loaf pan and preheat oven to 175ºc/160ºC for fan assist .

 Sift the self raising flour and the bicarbonate of soda to a mixing bowl. Combine oil, sugar and eggs until light and fluffy. Pour in the orange juice and mix well. Add in the flour, carrots, cranberries, apricots and walnuts. Mix well.

 Transfer batter into a prepared loaf pan and bake for 35-40 minutes.

Steamed Spareribs

Ingredients:

• 350g-400g spareribs
• 2 pickled sour plums, seeded
• 1 tsp chopped garlic
• 1 tbsp chopped red chillie
• 1 tbsp young ginger, shreds

Seasoning B:

• 1 tsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp shallot oil
• 1/2 tsp sesame oil
• 1 tsp sugar
• 1 tbsp tau cheong (preserved bean paste)
• 1/2 tsp pepper
• 1 tsp Shao Hsing wine
• 3 tbsp water
• 1 tsp cornflour

Method:

Chop spareribs into bite-sized pieces. Mash pickled sour plums and chop coarsely. Combine spareribs with sour plums, ginger shreds, red chilli and garlic.

Add seasoning B to mix. Arrange marinated spareribs in a heatproof deep dish. Steam over high heat for 20-25 minutes or until meat is tender. Serve hot.

Siew Mai

Ingredients A:

• 225g ground pork
• 9 large shrimps, minced
• 1tsp ginger juice
• 1 spring onions, chopped
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp salt
• 1/4 tsp sugar
• dash of white pepper

Ingredients B:

• 1/4 cup carrots, chopped
• some frozen green peas
• wontan wrappers as needed

Method:

Mix A in a bowl and stir in one direction until blended.

Take a piece of wontan skin and place a sizeable amount of filling in the middle, hold up to cover the filling.

Decorate the top with minced carrots and place a grren pea in the middle (optional). Finish with the rest of the siew mai.

Steam in boiling water for 15 minutes. Using bamboo steamer that you have. Serve with chilli oil

Crispy Fried Chicken

Ingredients:

• 8 drumsticks
• 2 tbsp custard powder
• 1/2 tsp pepper powder
• 4 tbsp plain flour
• 1 tsp baking powder
• 1 egg
• 1 tsp salt or to taste
• extra plain flour for coating

Method:

Clean the drumsticks and set aside.

Combine all the ingredients in a mixing bowl except the extra plain flour. Mix into a smooth consistency. If batters is too thick, add 1 tbsp water.

Coat the drumsticks with the batter. Keep in the fridge for several hours or preferably overnight.

Heat enough oil for deep fry. When the oil is hot, coat a drumstick into the extra flour & then deep fry until golden brown. Drain the drumsticks on absorbent paper

Bak Kwa/Loong Yoke

Since Chinese New Year is around the corner decide to make this Chinese dried meat a popular delicacy for Chinese New Year.

Ingredients:

• 500g minced pork
• 1 tbsp of thick dark soy sauce
• 1 tbsp Shoaxing wine
• 1 tbsp light soy sauce
• 1/2 cup sugar
• 11/2 tbsp fish sauce
• 1 tsp five spice powder
• 1 tsp oil

Method:

Place all the ingredients in a mixing bowl. Mix with a fork vigorously in one direction until a gluey paste is formed.

Cover and leave in the fridge overnight.

Place meat on a large parchment paper. Roll out on a plastic sheet thinly. You may use clingfilm so the meat won't stick on the rolling pin.

Sun until the meat is easily lifted. Cut into pieces and BBQ on a low heat on each side until brown. If prefer, you may also use your oven. Heat the oven on 125c and bake for about 20 minutes. Increase temperature to 180c and bake for about 20-30 minutes until the meat is golden brown.

Cool and cut into pieces.

Curry Puff 2

This version of curry puff reminds me of my school days where I use to buy them from the Malay stall in the school canteen for only 10sen. This curry puff pastry is different from the spiral curry puff Ingredients for the pastry:

• 11/2 cup of plain flour
• 5o g shortening
• 1/4 tsp salt
• 1/2 tsp baking powder
• 4 tsbp water

Ingredients for the filling:

• 1 small onion, chopped
• 2 tbsp dried prawns, soaked and pounded finely
• 2 tbsp meat curry powder
• 3 large potatoes, peeled and diced
• 2 springs onion, sliced finely
• 1 tsp salt
• 1 tbsp sugar
• 5 tbsp oil

To make the filling:

Heat oil and fry chopped onion until sweat through. Add in the dried prawns, curry powder and 3 tbsp water and saute until fragrant. Add potaties and 1 cup water and cooked until potatoes are tender. Add salt and sugar to taste. Cook until the filling is dry. Leave to cool before use.

To make the pastry:

Using food processor, add in the flour, baking powder and salt, pulse to mix. Add in the shortening and pulse until it looked like breadcrumbs. Add in water and pulse until the dough is combined into a ball. Let the dough rest for 1/2 hour.

Roll dough out into a long sausage and cut into small portions size of a ping pong ball. Roll each portion into a thin circle and put the filling in the centre. Fold the pastry over to make a 1/2 circle and crimp the edge.

Deep fry until golden brown.

Rose cupcakes with white chocolate icing

Ingredients:

• oil or melted butter for greasing
• 280g/10 oz plain flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 110g/4oz caster sugar
• 2 medium eggs
• 250ml/9fl oz milk
• 6tsbp sunflower oil or 85g/3 oz butter, melted and cooled

For the white chocolate icing:

• 100g/3.5 oz white chocolate
• 140g/5 oz unsalted butter
• 140g/5 oz icing sugar

Method:

Preheat oven at 200C. Grease a 12 cup muffin tin oe line 12 paper cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

Lightly beat the eggs in a large jug or bowl then beat in the milk and oil. Make the well in the centre of the dry ingredients. Stir gently until just combined; do not over mix.

Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to touch.

Leave the muffin in the tin for 5 minutes then transfer to a wire rack and leave to cool.

To make the white chocolate icing: Melt the white chocolate in microwave on high for 1.5 minutes' stirring half way. Leave to cool. Put the butter in a large bowl and beat until fluffy. Stir in the icing sugar and beat together until smooth and creamy. Beat in the chocolate and mix well.

To make the sugar roses: Knead a little of the colouring paste into a 150g ready roll icing sugar until pale and even. Break into 3 balls. Then add a little more colouring to two giving three varying depths of colour. Keep until cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8x20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.

Carefully roll the icing up and around itself. For more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set a side at least 1 hour. Repeat with the rest of the icing.

For the leaves, colour the remaining icing green. Pinch off small pea-sized pieces, roll into balls, then flatten a little bit. Pinch one end to make a leaf shape. Use a knife and make lines to the leaf to make the leaf look like real leaf. Leave to dry.

Once the roses are dry and firm, dust a little lustre onto each rose using paintbrush or fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in cluster of three, following with three leaves.

Stir fry brussel sprout

Decided to make this brussel sprout with a twist in chinese stir fry style.

Ingredients:

• brussel sprouts, open the leaf into pieces
• 1 garlic, minced
• 1 tbsp oil
• salt to taste
• ** if u wish, can add in some chopped bacon

Method:

In a wok heat the oil until hot. Add in the garlic and fry until fragrance. Add the brussel sprout and salt. Fry until the vege is cook. Serve immediately.

** if you add in the bacon, when the garlic is fragrance, add the bacon & fry for 2 minutes. Then add in the sprouts ansd salt.

Pork ball in sweet and sour sauce

This dish remind me of my childhood days in Penang.

Ingredients:

• 180g of minced pork
• 1.5 tsp five spice powder
• 1 egg
• 2tbsp corn flour
• 1 tsp salt

Mixed the following for the sauce:

• 3/4 cup of tomatoes ketchup
• a dash of tabasco sauce
• 2 tbsp worcestershire sauce
• 1/2 tsp pepper
• 1 tbsp vinegar
• 2 tbsp sugar
• 1 tbsp fish sauce
• 1/2 cup of water

• 1 red pepper, sliced
• 1 onion, quartered and open to pieces
• 2 large potatoes, sliced to abt 5mm thickness

Method:

In a large bowl, put in the minced pork. Add in the five spice powder, egg, salt and corn flour. Use your hand to mix well and set a side.

In a wok hot enough oil to deep fry the pork balls. When the oil is hot, spoon the minced pork and round into a ball. Put into the hot oil and fry until brown. Continue until all the pork is cook.

In another wok, fry the potatoes until cook. Set aside. Scoop up the oil and left about 1 tablespoon in the work. Add in the minced garlic and fry until fragrant. Add in the sauce. Once boiled, add in the brown pork balls and also the onions. Simmer in a low fire for about 10 minutes. Add in the pepper and the potatoes. Mix well and serve immediately

Dry noodles with minced pork and mushroom

Ingredients:

• 200g minced pork
• 5 chinese mushrooms, soaked until soft and slice thinly
• 3 tbsp of oyster sauce
• 2 tbsp of dark sauce
• a dash of white pepper
• 1 tsp sesame oil
• salt to taste
• 1 clove garlic, chop fine

Heat 2 tablespoon oil in a wok. When the oil is hot, add in the garlic. Fry until fragrant then add in the pork. Mix well. Add in the oyster sauce, dark sauce, sesame oil, salt and the white pepper. Also add in the sliced mushroom. Cook until the pork is nearly dry up. Set aside while preparing the noodles.
While the pork is drying up in the wok, soft the noodles according to the instruction in the packet. In a separate bowl, add 1/2 tbsp of dark sauce and also oyster sauce, a dash of pepper, 1/2 tsp sesame oil and 1/2 tbsp light soy sauce with 3 tbsp hot water. Add the cooked noodles and mix well with the sauce.
Transfer the noodles into a plate and scoop the minced pork on top. Sprinkle with some slice spring onions and eat hot immediately with sambal belacan or other chillies.

Fresh Strawberry Sponge Cake

Ingredients:

• 180g unsalted butter
• 150g castor sugar
• 1 tsp vanilla essence
• 3 large eggs
• 180g self raising flour
• 150ml double cream
• 2-3 tbsp icing sugar, sifted
• 225g fresh strawberries chopped
• few extra strawberries, to decorate

Method:

Pre heated oven to 190 degrees Celcius (170 for fan assist oven). Lightly oil the bases of 2x8" round cake tins with greaseproof paper.

Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.

Divide the mixture betweens the tins, spreading evenly. Gently smooth the surfaces with the back of a spoon. Bake in the centre of the preheated oven for 20-25 minutes, or until well risen and golden.

Remove and leave to cool before turning out on to a wire rack. Whip the cream with 1 tablespoon of the icing sugar until forms soft peaks. Fold in chopped strawberries

Spread one cake layer evenly with the mixture and top with the second cake layer, rounded side up. Thickly dust the cake with icing sugar and decorate with the reserved strawberries. carefully slide on to a serving plate and serve.

Marble Chocolate Cheesecake

This cake is yummy. The cheesecake blends very well with the chocolate sponge. Found this recipes on a blog sometime ago but been busy. Decided to bake this cake as I am on a holiday mood....this cake is lush.... Ingredients A:

• 180g unsalted butter
• 20g cocoa powder
• 1 tsp baking powder
• 120g self raising flour
• 150g castor sugar
• 3 eggs

Method:

Preheated the oven to 165 degrees Celcius. Sift the cocoa powder, baking powder and self raising flour and set aside. Lightly oil and line the base of an 20cm squarecakr tin with greaseproof or baking paper

Beat the sugar and the butter until light and fluffy. Add in the eggs one at a time, beating well between each addition. Fold in the sifted flours with a spatula and mix well. Set a side while preparing the cheesecake.

Ingredients B:

• 250g cream cheese
• 50g castor sugar
• 1 egg
• 1 tsp vanilla essence

Method:

Beat cream cheese until fluffy. Add in the egg, sugar and the vanilla essence. Beat until all the ingredients are well mix.

To assemble the cake, spoon 1/2 of the ingredients A into the cake tin. Level the surface and then add in the ingredients B. Level again then add in the remaining ingredients A.

Bake in the oven for 50-60 minutes. Leave the cake to cool before cutting.

Butter Cake

I haven't had a butter cake for ages. Therefore decided to make one. This cake reminds me of the birthday cake that I had during my young days where the bakery will cover the cake with colourful butter icing.

Ingredients:

• 250g butter
• 200g castor sugar
• 4 eggs
• 1 tsp vanilla essence
• 200g self raising flour
• 4 tbsp fresh milk
• 1/2 tsp salt

Method:

Grease and line a 20cm cake tin with greaseproof paper. Preheat oven at 170 degree Celcius.

Sift the flour and salt together and set aside.

Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until the mixture is light and fluffy. Add in the vanilla essence.

Fold in the sifted flour gradually into the mixture. Add in the milk and mix until well combined.

Turn out mixture into the prepare tin. Bake in preheated oven for 50 minutes or until cooked through when tested with a skewer.

Ayam Masak Merah ( Malay style Red Curry Chicken)

This is a lovely dish that goes very well with coconut rice, tomatoe rice or even plain white rice. Ingredients: To grind together:

• 6 shallots
• 4cm ginger
• 6 dried chillies
• 5 fresh chillies
• 3 cloves garlic

• 10 chicken thights/drumstick
• 2 tsp turmeric powder
• red onions, cut into rings, keep some for decorations
• 3 tomatoes, quartered
• 4 tbsp tomatoes purees
• 2 tbsp tomatoes ketchup
• 1 tbsp dark soya sauce
• 350ml water
• salt & sugar to taste

Method:

Coat the chicken with the turmeric and marinate for about 3 hours.

In a wok, fill enough oil to pan fry the chicken until golden brown. Drain and set aside.

In a pot put about 4 tbsp cooking oil. When the oil is hot add in the grind ingredients. On a low heat cook until the oil surface the paste. Then add in the onions and tomatoes. Cook until soft.

Add in the tomatoes purees, tomatoes ketchup and dark soya sauce. Also add in the sugar & salt to taste. Mix well and add in the water. Bring to boil then reduce the heat and cover for about 10 minutes.

Add in the chicken, mix well to coat the chicken with the sauce. Bring to boil and put on the lid and cook for another 30 minutes or until the sauce has reduced and thickens.

Serve immediately.

Kaya (Egg custard jam)

This remind me of my days in Penang kopitiam where one can order a cup of local coffee and also 2 slice of toast that will be spread with the kaya on top...yum...yum..

Ingredients:

• 5 eggs
• 150g sugar
• 200g thick coconut milk
• 2 pandan leaves
• 100g extra sugar ( to make caramel)

Method:

Beat the eggs and sugar until the sugar has dissolved.

Add coconut milk into the egg mixture and sieve the mixture to ensure that there is no lumps.

Put the egg mixture into a double boiler and keep on stirring.

In a pan, fry the remaining sugar until it melts and golden in colour. Add in the sugar into the egg mixture.

Continue stirring the egg mixture together with pandan leaves untill the mixture has thickened and golden in colour. Cool thoroughly.

Lemon Drizzle Cake

Ingredients:

• 125g butter
• 175g castor sugar
• 2 large eggs
• 175g self raising flour
• 2 lemons, preferably unwax
• 50g granulated sugar

Method:

Preheat the oven to 180 degrees Celcius.

Lightly oil and line the base of an 18cm square cake tin with baking paper.

In a large bowl, cream the butter and sugar together until white and fluffy. Beat the eggs, then gradually add the eggs to the creamed mixture, adding 12tablespoon of flour after each addition.

Finely grate the rind from 1 lemon and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain then stir into the mixture.

Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes. Using the zester, remove the peel from the last lemon and mix with 25g granulated sugar and reserve.

Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy.

With a cocktail stick, prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.

Kuih Puteri Ayu

Don't ask me why this was called kuih puteri ayu. You need to have the special mould as the above picture to make this kuih.

Ingredients:

• 2 eggs
• 100g castor sugar
• 125g self raising flour, sieved
• 150ml coconut milk
• 1 tsp ovallette
• a drop of pandan paste
• 50ml water
• some fresh grated coconut
• 1 tsp tapioca flour
• a pinch of salt
• some oil for greasing the mould

Method:

Mix salt, tapioca flour and grated coconut together. Add about 1 tsp of the grated coconut into a greased mould and press hard on it. Set aside

In a mixer beat eggs and sugar until white and fluffy. Then add in ovallette and continue beating until creamy.

Add the pandan paste in the water and mixed with the coconut milk.

Stir in flour and alternate it with the coconut milk mixture. Fill the mould until almost full of 3/4 full. Steam over high heat for about 15-20 minutes.

Sesame Glutinous Ball

Can replace the fillings with red beans paste or lotus paste if prefered. Ingredients: Fillings:

• 80g ground roasted peanuts
• 11/2 tbsp castor sugar
• 2 tbsp oil

Skin:

• 40g tung mein flour (wheat starch)
• 40g hot water
• 180g glutinous flour
• 50g castor sugar
• a pinch of salt
• 110g water
• 2 tbsp shortening
• raw sesame seeds for coating
• oil for deep frying

Method:

Combine all ingredients for the filling into a bowl. Set aside.

Place tung mein flour in a mixing bowl. Pour in hot water to the tung mein flour and mix with a spoon to form a sticky dough.

Combine glutinous flour, sugar, salt and water in another bowl. Mix into a dough.

Finally combined the tung mein flour dough with the glutimous flour dough and also the shortening. Knead until the dough is not sticky.

Divide the dough into 12 balls. Start making the balls by first flouring your hands. Then take one of the dough and form it into a circle. Place the circle in the palm of one of your hands. Put 1-11/2 tsp of the fillings in the centre. Carefully pull the edges up and over the paste and pinch them at the top. Then gently roll and pat the ball into an even round shape.

Once you have the ball shape, quickly dip it into a bowl of water and then roll it in the sesame seeds coating the entire outside. Then place the finish ball on a place. Continue making the rest of the sesame balls.

In a wok heat the oil on high . Once the oil is hot add in the sesame balls. let the sesame balls cooked for about 6 minutes or until the sesame seeds is golden brown. Then remove and place the sesame balls in aplate lined with paper towels. Let the balls cool before serving.

Yee Sang

I found out that Yee Sang is only popular in Malaysia and Singapore and parts of South east Asia, used to be eaten on the 7th day of Chinese New Year but now commonly eaten as the popular appetizer course in the standard meal course for any CNY dinner.

The fun of eating Yee Sang is the communal tossing of the salads with chopsticks. The action of tossing is known as Lo Hei which symbolizes increasing prosperity, abundance and vigor. This is why this dish is very popular among businessmen.

The Yee Sang comes in facinating colours. It is serve in a large flat platter with vegetables arranged around a small serving of raw fish in the middle.

Ingredients:

• 100g white raddish, shredded
• 100g of carrot, shredded
• 100g mango, shredded
• 100g of raw papaya, shredded
• 100g purple cabbage, shredded and boiled to soft
• a bunch of coriander leaves
• 5 kaffir lime leaves, finely shredded
• 30g pickled ginger. (can get them in bottle in oriental supermarket)
• 50g spring onion, shredded
• 80g pink grapefruits or pamelo
• 50g toasted sesame seeds
• 80g roasted peanuts, pounded
• 10 sheets of wan tan skin, cut into bite pieces ans deep dry until golden brown

Seafood:

• 20-30 thin slices of raw salmon/jelly fish/abalone
• 1tbsp lime juice

Sauce:

• 300g plum sauce
• 1 tbsp apricot
• 3 tbsp lime juice
• 3 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

10g of five spice powder, put into a red packet

Method:

Combine all the sauce ingredients into a small saucepan. Bring to a low simmering boil. Leave a side to cool completely before use.

Arrange all the shredded vegetables attractively on a big, round serving platter. Put the raw fish in the centre.

To serve, pour the sauce over the yee sang and sprinkle with the five spice powder. Add the sesame seeds and the pounded peanuts.

Kuih Rose/Kuih Loyang

Ingredients:

• 200ml tin coconut milk and add 175ml water
• 100g castor sugar
• 1 egg, beaten lightly
• oil for deep frying

Sift:

• 125g rice flour
• 125g plain flour

Method:

You need the kuih rose brass mould as show above picture.

Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has disolved. Add in the egg and whisk until well blended. Stir in sifted flours and mix to form a smooth batter. Strain the mixture through a wire mesh sieve to prevent any lumps. If the batter is thick, just add a little more water until the consistency is just right.

Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.

Return the mould to the hot oil and deep-fry the batter till its turn golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the kuih rose from the oil , then drain and leave to cool on absorbent kitchen paper. Store in airtight container.

Kuih Lapis (Layer Cake)

Ingredients:

• 160g rice flour
• 20g lek tau hoon (green beans flour)
• 150ml water

For the syrup

• 150g castor sugar
• 300ml water
• 2-3 daun pandan (screwpine leaves), knotted
• 250ml coconut milk
• 1/4 tsp salt
• a few drops red colouring

Method:

Combine sugar, screwpine leaves and water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.

Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 45 minutes. Add coconut milk and salt to the rice flour mixture and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

Divide the batter into two. Leave half a portions white and add the red colouring to the other half.

Places a greased 20cm tray in the steamer and heat up for 5 minutes. Pour half cup of the white batter on to the heated tray. Cover and steam over medium heat for 5 minutes or until set.

Pour half cup of the pink batter over the white layer and steam covered for 5 minutes or until set. Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer, add a little more red colour to make it a deeper shade of pink.

After the final layer is set, steam the kuih for a further 15 minutes. Halfway through open the lid to release the stem, then cover again until the end of the steaming process.

Cool the kuih throughly before cutting into small diamond-shaped pieces.

Cucur Badak

This is one of my favourite malay kuih.

Ingredients :

For the dough

• 600g sweet potatoes (steamed and mashed)
• 10 tablespoons plain flor
• small shrimps for garnishing (with shells and heads on-optional)
• 1 tablespoon of sugar
• a pinch of salt

For the filling:

• 1 grated coconut (I used whole coconut as coconut that I get here is real small size)
• 1/2 cup of dried shrimps

Pound together:

• 1 garlic
• 3 shallots
• 6 fresh red chillies (or dried red chilies)
• 1 lemon grass (use only the white part)
• 1 1/2 teaspoon tumeric powder
• 5 slices of peeled fresh ginger
• 1/2 tsp coriander powder
• 1/4 cumin powder
• 1/4 fennel powder

• Salt to taste
• Sugar to taste
• 2 tablespoons cooking oil

Method: For the dough
Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.
For the filling Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside. Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
Add in the grated coconut and mix well. Add in salt and sugar to taste. Set aside and let it cool.
For the wrapping
Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
Cover the filling and press one small shrimp on top of the dough. Heat oil and fry till golden brown.

Kuih Bengka Beras (Fei Chee Yoke)

Ingredients:

• 100g green bean flour soaked for 25–30 minutes with 200ml water
• 2 can of 400ml coconut and mixed with enough water to obtain 1050ml coconut milk
• 1/4 tsp salt
• 150g rice flour }
• 1 tbsp corn flour }sifted

For the syrup

• 300g castor sugar
• 300ml water
• 2 pandan (screwpine) leaves, knotted

For Glazing

• 2 tbsp of thick coconut cream

Method:

To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 2 minutes at a time until it thickens and bubbles. Stir with a whisk after every 2 minutes. Pour cooked custard into a 8 inch square tin which was lighty greased. Spread and smooth the surface with a spatula. Bake in preheated oven at 170°C for 30–35 minutes until dark brown and aromatic. Glaze with coconut cream and grill until top is brown. Cool thoroughly before cutting

Marble Chocolate Easter Cake

This luscious chocolate cake is perfect for the family if you are doing entertaining. Beside tasting delicious, this recipes is so easy to make-it's simple enough for even the most inexperienced cook. Ingredients:

• 200g butter
• 200g caster sugar
• 200g self raising flour
• 2tsp baking powder
• 4 eggs
• 2 tbsp cocoa powder
• 1 tsp vanilla ssence

for the chocolate fudge:

• 100g plain cooking chocolate
• 100g butter, softened
• 100g icing sugar
• 25g white chocolate
• mini eggs for decoration*

*you may use different decoration according to the occassions.

FYI: If you are lazy to make the icing, you can buy from the shelf at supermarket. Look for Betty Crocker rich & creamy ready to spread chocolate fudge icing.

Method:

Preheat oven at 160 degrees Celcius (for fan assist oven) or 180 for normal oven. Grease and line 2 x20 cm cake tins.

Using 2 separate bowls, place half of the butter, caster sugar, flour, baking powder and eggs in each bowl. Beat until light and fluffy.

Mix the cocoa powder with 2 tbsp boiling water until it makes a smooth paste. Add this to one of the cake mixes and add the vanilla essence to the other.

Spoonthe mixtures into the tins alternately to create a marbled pattern. Level with a spatula. Cook for about 20-25 minutes. Turn out and cool on a wire rack.

Break up chocolate. Melt in a bowl over a pan of simmering water. Put butter and icing sugar in a bowl, add the chocolate. Whisk until smooth.

Spread some on one cake and then place the other cake on top. Cover top and side with the rest of the chocolate icing.

If you are buying the chocolate icing, follow the instruction of using the fudge and again spread as the above way.

Decoration:

Melt about 25g to 30g of white chocolate in a bowl over a pan of simmering water. Here I use my son 's Milkybar. Once melted, scope into a plastic food bag & snip a small corner of the plastic bag. Drizzle the white chocolate over the mini eggs as shown on the picture. You may ingore the white chocolate drizzle if you are doing a different decoration.

Fried Noodle

Fried noodles is the easiest,fastest and delicious way to stir up a dinner if you are in hurry or cannot decide what to cook. Keep a few packets of this noodles will be very handy. You can get the Amoy brand in supermarket. You can also choose any type of vegetable to add on. For the noodles, choose the medium size noodles. Here is a recipes for quick fry. Ingredients:

• 2-3 cloves of garlic, shopped finely
• 1 small chicken breast, cut into small pieces
• some raw prawns
• 2 cups of beans sprout
• some choy sum, cut into 3 inches in lenght
• 1 packet of Amoy medium noodles
• 1/2 tsp salt
• 2-3 tbsp oyster sauce
• 2 tbsp dark sauce
• soy sauce to taste
• 3-4 tbsp cooking oil

Method:
Heat the oil in wok and add in the garlic. Fry until fragrant and then add in the chicken pieces and the salt. Cook until the meat is cooked. Add in the vegetable and the prawns. Give it a quick stir. Then add in the noodles and fry until the noodles is well coated with the oil. Add in the oyster sauce and the dark sauce. Stir until the noodles are well coated with the sauces.
Cook until the prawns are cooked and do not over-cook the prawns. Add in the soy sauce to taste & stir well. Dish out and serve hot.

Nyonya Pork Curry

Ingredients:

• 1kg of pork shoulder, cut into cubes
• 4-5 potatoes, cut into wedges
• 4-5 tbsp cooking oil
• 3/4 cup of coconut milk

Seasoning(A):

• 1tbsp light soy sauce
• 1/2 tsp salt
• 1/2 tsp sugar

Spices (B)-combined & ground:

• 10 shallots
• 3 cloves garlic
• 2.5cm ginger
• 3-4 candlenuts
• 1tbsp chilli powder
• 21/2 tbsp meat curry powder

Spices (C):

• 4cm cinnamon stick
• 2 star anise
• 5 cloves
• 5 cardamon pods, split to obtain the seeds only
• 2 stalk lemongrass, lightly bruised
• 2-3 sprigs curry leaves

Seasoning:

• 1tsp salt ot to taste
• 1/2 tsp sugar or to taste

Method:
Marinate pork with (A) and set aside.
Heat the cooking oil and fry (B) and (C) until fragrant and oil rises. Occasionally, add a bit of the coconut milk to prevent the spices from sticking to the pot when frying.
Add in the pork and fry well until meat is well coated with spices. Pour in the coconut milk and simmer until the meat is cooked. Add potatoes and cook until meat is tender and potatoes are cooked and soft. Add in the seasoning and cook to just a boil. If you prefer the curry to be creamier, you may add more of the coconut milk at this stage. Cook until the curry is just a boil. Dish out curry and serve hot

Devil Curry

From Wikipedia, this is how the curry being describe. Devil's curry (also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia. It is often served during Christmas and on other special occasions. Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Other popular Kristang dishes include curry feng, Eurasian smore (a beef stew), and sugee cake.

Devil Curry is indeed spicy but sumptuously tasty from the Eurasian kitchen. Reminiscent of olden days in Melaka where foreigners and locals daily lives are mixed up while in search of riches around Strait of Malacca where the shipping routes from China to the west passes through. This recipe has been brought down from generations after generations just like the Curry Kapitan featured earlier.

Here is the ingredients for the recipes:

Ingredients:

• 1 try of chicken drumstick
• 4-5 tbsp cooking oil
• 2 tbsp chili powder
• 1 tbsp turmeric powder
• 2 tbsp mustard
• 4-5 tbsp rice vinegar
• salt & sugar to taste

Ground ingredients:

• 1 large onions
• 10 shallots
• 5 cloves garlic
• 2,5cm ginger
• 3 candlenuts

Method:

Heat oil and fry the ground ingredients till fragrant. Add chicken and salt and fry over high heat for a few minutes.

Mix the chilli powder and turmeric powder with a little water to form a smooth paste. Add it to the meat. Stir well, add a little water and cook over low heat.

When just about cooked add in the mustard, sugar and vinegar. Stir and simmer for another 20 minutes or until the chicken is tender. Serve with steamed rice.

Mocha Brownies with Ice Cream & Hot Chocolate Sauce

This is one of my favourite dessert. I have try many places during those days when I was working in KL but my verdict is that Hard Rock Cafe still do the best. Now that I am in UK, I can't find this dessert on Hard Rock Cafe menu in London. Therefore I decided that I need to make myself to kill off my urge of eating this dessert. And guess what. My son is my main rival for this dessert now! This recipe will give you the ingredients for the brownies & also th chocolate sauce. Ingredients for the brownies:

• 180g unsalted butter
• 250g dark chocolate, chopped
• 3/4 cup caster sugar
• 1 tbsp dry instant coffee
• 1 tbsp hot water
• 3 eggs
• 11/2 cups plain flour

Method:

Preheated oven at 180 degree Celcius. Grease deep 19cm square cake pan, cover base with paper, grease paper.

Melt butter with chocolate in pan over low heat, stir until smooth. Remove from heat, stir in sugar and combined coffee and water, then eggs 1 at a time. Stir in sifted flour and mix well. Pour in the prepared tin. Bake in preheated oven for about 35 minutes or until firm; cool in pan. Once cool, cut into a square to your desire size.

Ingredients for the chocolate sauce:

• 125g dark chocolate, melted
• 300ml thickened cream
• 2 tbsp Kahlua
• 1 tsp vanilla essence

Method:

Place chocolate in a bowl, stir in cream, liqueur and essence. Stir until smooth & well combine.

How to serve:

Place a piece of brownies in a microwave proof plate. Heat on high for 30 second. Pour the chocolate sauce at the side of the brownies & again microwave for another 30 second. Take out from microwave & scope some vanilla ice cream on top of the warm brownies. Decorate with some whipped cream & also some strawberry (if any). Enjoy & eat warm.

Sago & Honey Dew Dessert

When I attend chinese wedding banquets, I always looking forward for the last serving as it will be the dessert time. One of the dishes I look forward to is Sago & Honey Dew Dessert which is one of my favourites. This dessert combines the sweet and fragrant taste of fresh honey dew fruit with the sago in a refreshing syrup-based drink. This dessert tastes great if is taken cold and is suitable for kids and adults. Here is the recipes for the dessert. Ingredients:

• 3/4 cup of sago
• 1 honey dew
• 1/2 cup of sugar with 1 cup of water
• 7 cups of water
• 1/2 cup of coconut milk

Method:

Soak sago in 2 cups of water for 30 minutes. Drain off the water and boil sago with 5 cups of water. Boil the sago until turn transparent.

Drain and sieve the cook sago over running cold water to get ride of the starch. Put the cook sago aside.

Cut up the honey dew and remove the seeds. Blend half of the honey dew to make juice. Cut the other half into little cubes.

Mix honey dew juice, coconut milk, sago and the honey dew cubes together. Add the syrup to taste. If you prefer it to be creamier, you may add some vanilla ice cream too.

Roti Jala

Roti Jala is a yellow lacy crepe or pancake, usually served with chicken curry. Roti jala is more likely to be sold by the Malays, though Nyonya Chinese has also adopted this dish for themselves.To make roti jala, one needs to get its mould or roti-jala cup, which is made from metal or now, increasingly, of plastic as shown on picture above. The mould allows the batter to flow through in tiny threads, where it solidified on a hot pan. I found my mould when I went back to Penang 5 years ago.

Ingredients:

• 1 3/4 cup plain flour
• 1 1/2 cup milk (may use low fat if you wish)
• 1/2 cup water
• 1 egg
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tbsp oil
• oil (to grease the pan)

Method:

In a big bowl, mix all the above ingredients (except the oil for greasing) well and sieve

Heat up a pan with medium heat and lightly grease it with some oil. Pour some batter into the mold and transfer the mold to the pan. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Click on this video clip for the cooking guide).

After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side. Serve immediately.

Microwave Golden Syrup Sponge Pudding

This is the most easiest & fastest pudding I ever made. All you need to do is to put into the microwave for 3.5 minutes! Ingredients:

• 100g self raising flour; sifted
• 100g butter
• 100g sugar
• 30ml milk
• 2 eggs, beaten
• 1/2 tsp vanilla essence
• grated zest of 1/2 a lemon
• 3 tbsp of golden syrup

Method:

Cream the butter and sugar together until light. Gradually add the eggs and vanilla essence. Mix well. Finally add in the flour, milk and lemon zest.

Put the golden syrup in the bottom of a 2 pt bowl. Spoon the mixture on top. Place in microwave (with a plate on top). Cook for 3.5 minutes on high.

Serve warm with custard.

Sticky Toffee Muffins

This make 12 large muffins Ingredients:

• 250g stoned dates
• 250ml water
• 280g plain flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 115g soft dark brown sugar
• 2 medium eggs
• 6 tbsp sunflower oil
• 4 tbsp Duche de Leche (can be purchase from supermarket), to serve

Method:

Preheat the oven to 200 degree Celcius. Grease a 12 cup muffin tin or line with 12 paper cases.

Put the dates and water in a food processor and blend to form a rough puree

Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.

Lightly beat the eggs in a large jug or bowl then beat in the date puree and oil. Make a well in he centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 20 minutes until golden brown and firm to the touch.

Leave the muffin in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool. Spread a teaspoon of Dulce de Leche over the top of each muffin before serving.