AYAM MASAK MERAH

Ingredients:

chicken

salt

turmeric powder

a handful of cashew nuts

1/2 cup evaporated milk

1/2 cup of tomato puree

2 tbsp tomato sauce

2 tbsp chili paste

enough water

Blended Ingredients:

2 large onion

4 cloves garlic

1/4 cup raisins

1 inch ginger

Method:

1. Marinate chicken with salt and turmeric powder and deep fried chicken in hot oil until chicken golden brown.

2. Drain chicken well.

3. In another pan, saute blended ingredients until fragrant.

4. Add chili paste and cook until oil rises to the top.

5. Add tomato sauce and tomato puree and fry for 1 - 2 minutes.

6. Add water and evaporated milk and cook for 3-4 minutes.

7. Add salt and sugar to taste

8. Add chicken and cook for another 2 -3 minutes until all gravy mix well with chicken.

9. Remove chicken from pan and garnish with cashew nut or peas.

NASI TOMATO/TOMATO RICE

Ingredients:

2 cup of basmati rice

2 tomatoes - diced

2 cup water

1/2 cup evaporated milk

3 tbsp tomato sauce

1 pcs pandanus leaves - knotted

pinch of salt

2 tbsp ghee oil

2 cm cinnamon stick

1 star anise

1 cardamom

2 cloves garlic - sliced

1/2 onion - sliced

Method:

1. Heat ghee oil in a pot.

2. Saute cinnamon stick, star anise, cardamom, garlic and onion until fragrant.

3. Add rice,diced tomato, knotted pandanus leaves, salt and tomato sauce and fry for few minutes.

4. Add water and evaporated milk into the rice.

5. Close with a tight lid and cook on simmer until the rice has absorbed all the water and is cooked.

PUDING CUSTARD

Ingredients:

2 can of coconut milk

3 can of water

1 can of sweet cream corn

1 can of custard powder

sugar ( according to taste)

Method:

1. Mix everything until well combined

2.Boil on low heat until mixture becomes thick.

CHICKEN POT PIE

Note : The recipe is the same as mushroom turnover, except that I have add a bit of chicken and cream for the filling.

SPAGHETTI WITH GARLIC AND OLIVE OIL

Ingredients:

500 gm dried spaghetti

6 cloves garlic, chopped

2 fresh red chilies, chopped

1 lemon, juiced( I just used 1/4 lemon )

3 tbsp chopped parsley

1 cup grape tomatoes, halved

200 ml extra virgin olive oil

some freshly ground black pepper

sea salt to taste

minced chicken ( marinade with cajun seasoning )

sun dried tomatoes

Method:

1. In a large pot with salted boiling water, cook the spaghetti according to the instructions or until al dente.

2. In a large saucepan on low heat, add olive oil and saute garlic until golden brown.

3. Add chillies and minced chicken and cook for 2-3 minutes.

4. Turn the heat on medium, toss in tomatoes, sun dried tomatoes, parsley and stir briefly.

5. Whisk in the lemon juice and season with sea salt and black pepper.

6. Drain the pasta and mix into the garlic oil and combine well. Serve immediately.

Source : Seasaltwithfood

Note: I have made a bit of modifications to the above recipe by adding sun dried tomatoes and minced chicken.

MUSHROOM TURNOVER

Ingredients:

Pastry:

8 oz cream cheese

1/2 cup margerine/butter

1 1/2 plain flour

Filling:

1/2 pound mushroom - chopped

1 onion - chopped

2 tbsp butter/ margarine

1/4 cup sour cream

2 tbsp plain flour

1 tsp salt

1/2 tsp dried thyme

1 egg

2 tsp water

Method:

1. For Pastry : Beat cream cheese and butter until well combined.

2. Add flour bit by bit and knead it to make a dough.

3. Wrap dough with cling film and keep it in the fridge for 1 hour.

4. For Filling : Heat butter in frying pan.

5. Add mushroom and onion and cook until mushroom become soft.

6. Add sour cream, flour, salt and thyme. Mix until well combined.

7. Remove from stove.

8. Divide the filling equally onto the centre of the pastry.

9. Brush all the edges of the pastry lightly with the egg wash ( egg+ water).

10. Then seal the edges and press the edges with your fingers. Brush the top of the turnovers with egg wash.

11. Bake the turnovers for 25 minutes at 450F .

Source: JC EAST MEETS WEST KITCHEN

PRAWN IN SPICY COCONUT MILK

Ingredients:

500 gm prawns

1 large onion

1 clove garlic

1 inch turmeric

6 - 7 bird's eye chillies ( extra if you like it to be more spicy )

1 stalk lemongrass - crushed

pak choy

1 fresh tomatoes - quartered

400 ml coconut milk

1 dried tamarind

Method:

1. Blend onion, garlic, bird's eye chillies and turmeric until fine and well combined.

2. Heat oil in pot.

3. Saute blended ingredients until fragrant.

4. Add crushed lemon grass.

5. Adddried tamarind, coconut milk,prawns and pak choy.

6. Add salt to taste

7. Add tomatoes and cook on low heat for 15 - 20 minutes.

DEEP FRIED BREADED SCAMPI

No, I definitely did not made the breaded scampi, infact this is a store bought breaded scampi. It is nice to eat with sweet chili sauce. It is so yummy.

ORANGE CUPCAKE

Ingredients:

8 oz butter

8 oz self raising flour

8 oz sugar

juice from 1 orange

4 eggs

1/3 cup fresh milk

Method:

1. Cream butter and sugar till light and fluffy

2. Add eggs one at a time. Beat well after each addition.

3. Add orange juice, orange rind and fresh milk. Beat well

4. Fold in the flour a little at a time.

5. Bake in the preheated oven at 300F for 15-20 minutes.

Source : MamaFami's Spice n Splendour

RICH CHOCOLATE MOIST CAKE

Ingredients:

(A)

170 gm butter

300 gm sugar

3 eggs

(B)

2tsp Nescafe

1 tbsp lukewarm water

1 tsp essence vanilla

1 tsp chocolate emulco

(C)

225 gm plain flour

65 gm cocoa powder

1/2 tsp salt

1 tsp bicarbonate soda

1 1/2 tsp baking powder

180 ml cold water

Method:

1. Beat ingredients ( A ) until light and fluffy. Add sugar one at a time and beating well after each addition.

2. Add ingredients (B)

3. With the mixer on low speed, alternately add ingredients (C) and cold water

4. Bake in the preheated oven at 300F until skewer inserted into the middle of cake comes out clean.

Source : MamaFaMi's Spice n Splendour

CHOCOLATE & ORANGE MARBLE CAKE

Ingredients:

6 oz caster sugar

6 oz butter

6 oz self raising flour

1 tsp baking powder

3 large eggs

1 tbsp fresh orange juice

2 tsp grated orange rind

1 tbsp cocoa powder ( mix with 2tbsp hot water )

For the icing:

100 gm plain chocolate

15 gm butter

1 tbsp golden syrup

strips of orange rind, for decoration

Method:

1. Beat butter and sugar until light and fluffy

2. Add eggs one at a time and beat until well combined

3. Add flour and baking powder

4. Divide the mixture into two.

5. Add orange juice and orange rind into one of the mixture and add cocoa powder into the other mixture.

6. Spoon the mixture randomly into a greased and line cake tin.

7. Bake at 300F until skewer inserted into middle of cake comes out clean.

8. For the icing, place the chocolate, butter and syrup in a bowl over a pan of simmering water and leave until melted. Remove from the heat, stir until smooth and leave to thicken.

9. Spread over the cake.

Source : MamaFaMi's Spice n Splendour

SUMMER FRUIT CHEESE CAKE

The recipe is the same as blueberry cheese cake except I have substitute blueberry with 125gm summer fruit ( strawberry, black currant, red currant, black berries and raspberries ) and also I add 50 ml fresh cream.

MEE JAWA

Ingredients:

200 gm beef - cut into small pieces

200 gm prawn - substitute with prawn shells & heads

3 tbsp dried shrimp

2 large onion

3 cloves garlic

1 cm ginger

1 cm galangal

1 stalk lemongrass

500 gm sweet potato

3 tbsp curry powder

10 - 15 pcs of dried chilies - blend until it become a chili paste

1 chicken cube

Accompaniment:

Beans Sprouts, blanched

Yellow Noodles ( substitute with sphagetti )

Calamansi Lime, halves or quartered

Hard Boiled Egg , halves

Fried Tofu

Fried Shallots Crisps ( store bought )

Method :

1. In a large pot with boiling water add the beef and simmer until beef is tender.

2. Remove the beef and using the same water, add sweet potatoes and prawn shells in to the pot. Boil until sweet potato is tender. Add water if necessary.

3. Remove sweet potato and strain the stock. Set aside the stock. Discard the prawn heads and shells). Blend the sweet potatoes using the stock until fine.

4. Blend onion, garlic, galangal, ginger, lemon grass and dried shrimp until finely ground and well blended.

5. Heat oil in large pot. Stir fry chili paste until oil rises to the top.

6. Add all blended ingredients and cook until fragrant.

7. Add curry powder and cook for 10 - 15 minutes or until oil rises to the top.

8. Add beef.

9. Add blended sweet potatoes.

10. Add enough water depending on how thick you want your gravy to be.

11. Add salt and sugar to taste and bring to boil on low heat for 15 - 20 minutes.

12. To serve, place a portion of yellow noodles, bean sprouts in a bowl. Ladle hot stock over. Top with calamansi lime, egg quarters, tofu and sprinkle with shallot crisps.

13. Serve immediately

CHOCOLATE CUP CAKE

Ingredients:

(A)

250 gm butter

1 cup lukewarm water

1 1/2 cup sugar

1/2 - 3/4 cup cocoa powder

(B)

2 cup plain flour

1 tsp baking powder

2 tsp bicarbonate soda

(C)

2 eggs

1 tsp vanilla essence

1/2 cup evaporated milk

Method:

1. Put ingredients (A) in double boiler and heat until the butter melts and cool till lukewarm.

2. Sieve ingredients (B) together.

3. Slowly fold in ingredients (B) into ingredients (A).

4. Add in (C) to the mixture and mix well

5. Try to avoid clumps. If there are clumps, sieve the mixture.

6. Bake in a preheated oven at 160 C for 15-20minutes.

Source : MamaFami's Spice n Splendour

RED VELVET CUPCAKE ( ANIMAL THEME )

OYSTER

Ingredients:

Fresh oyster

lemon

tabasco sauce

Method:

1. Squeeze lemon juice on top of the oyster

2. Add a dash of tabaso.

RED VELVET CAKE

Ingredients:

250 gm flour

1 tsp baking powder

1/2 tsp salt

15 gm cocoa powder

113 gm butter

300 gm sugar

2 large eggs

1 tsp vanilla essence

1 cup buttermilk

2 tbsp liquid red food coloring

1 tsp white distilled vinegar

1 tsp baking soda

Method:

1. In a mixing bowl, sift together the flour, baking powder, salt and cocoa powder. Set aside.

2. In a measuring cup, whisk the buttermilk with the red food coloring. Set aside.

3. Beat butter and sugar until light and fluffy.

4. Add the eggs, one at a time beating well after each addition.

5. Add the vanilla essence.

6. With the mixer on low speed, alternately add the dry ingredients and buttermilk.

7. In a small cup, combine vinegar and baking soda. Allow mixture to fizz and quickly fold into the cake batter.

8. Bake in 175 C for 35 - 40 minutes.

Creme Fraiche Frosting

Ingredients:

250 ml creme fraice

250 ml double cream

20 gm icing sugar

Method:

1. Process all the ingredients until smooth.

2. Place the frosting in the refrigerator until it is firm enough to spread.

Source: Life in Wassenaar - One Family's view of the World

NYONYA CURRY NOODLE

Ingredients:

(A)

1 onion

1 clove garlic

1 fresh red chili

1 lemongrass

1 thumb size of ginger

1 tbsp dried shrimp

3 tbsp curry powder

1 tbsp chili powder

400 ml coconut milk

200 ml prawn broth

1 piece of dried tamarind

a bunch of vietnamese leaves of daun kesum

chicken ( cut into small pieces )

tofu

fish ball

Garnishes :

Hard boiled eggs

Calamansi Limes

Ingredients:

1. Blend all ingredients (A) until finely ground.

2. Heat oil in a large pot. Saute blended ingredients until fragrant.

3. Add chili powder and curry powder and cook until oil rises to the top.

4. Add chicken, tofu, fish ball and dried tamarind.

5. Add coconut milk and prawn broth.

6. Add vietnamese leaves and continue to cook on low heat for 20 minutes.

7. Add salt and sugar to taste.

BLACK PEPPER CRAB

Ingredients:

1 crab

3 tbsp coarsely ground black peppercorns

3 tbsp unsalted butter

6 cloves garlic, chopped

10 thai bird's eye chilies, chopped

2 tbsp oyster sauce

2 tbsp dark soy sauce

2 tbsp lights soy sauce

1 tbsp kicap manis

peanut oil for deep frying

Method:

1. Deep fry crab in hot oil. Drain and set aside.

2. Add 1 tbsp of peanut oil together with butter.

3. Add garlic and chilies and fry until garlic is light golden in color.

3. Add the black pepper, oyster sauce, kicap manis, dark soy sauce and light soy sauce.

4.Bring to a quick boil and toss in the crab pieces.Stir until well combined.

5. Serve immediately.

Source: SEASALTWITHFOOD

GRILLED PRAWNS

Ingredients:

1 kg of prawns

1/4 cup olive oil

2 cloves garlic., minced

juice of 1 lime

1 tsp chili flakes

freshly ground black pepper

salt to taste

skewers( if wooden, soaked for 30 minutes )

Method:

1. Marinade prawns with all the ingredients for 30 minutes.

2. Preheat a gas grill.

3. Thread the prawns on skewers and grill for about 3 minutes or until cook throughout.

4. Serve immediately.

Source: SEASALTWITHFOOD

BATTERED CALAMARI RINGS

Ingredients:

squid, cleaned

freshly squeezed lemon juice from 1 lemon

1 cup plain flour

1/4 cup white rice flour

salt

white pepper

1 egg

Method:

1. Cut squid into 1 inch rings.

2. Marinate squid in lemon juice, salt, eggs and white pepper.

3. Mix plain flour and white rice flour until well combined

4. Dip squid rings in flour and deep fry in hot oil until brown and tender.

5. Remove from hot oil and drain on paper towel.

6. Garnish with lemon slices and served with sweet chili sauce.

CARROT CAKE

Ingredients:

2 eggs

140 ml vegetable oil

200 gm soft light brown sugar

300 gm grated carrot ( weight when grated )

75 gm pecans or walnut ( chopped )

180 gm self raising flour

pinch of salt

1/2 tsp bicarbonate of soda

1/2 tsp ground cinnamon

1/4 tsp grated nutmeg

1/4 tsp mixed spice

For the orange cream cheese icing

250 gm cream cheese ( straight from the fridge )

50 gm butter

1 tsp vanilla essence

4 oz icing sugar, sifted

finely grated zest of 1 orange

Method:

1. Preheat the oven to 300F. Oil and line the loaf tin with greaseproof paper.

2. Beat the eggs in a large bowl, then add the oil. brown sugar, grated carrot and chopped nuts.

3. Sift in the dry ingredients and bring the mixture together using a wooden spoon.

4. Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour.

5. Allow to cool in the tin for 5 minutes before removing.

6. To make the icing, beat the cream cheese and butter until combined.

7. Add vanilla essence, icing sugar and finely grated orange zest and mix to combine.

8. Spread icing evenly over the cooled cake

Source : Bake by Rachel Allen

PLUM SAUCE SESAME PRAWNS

Ingredients:

1 kg large prawns, trimmed but with shells intact

Seasoning (A)

1 tsp salt

1 tsp pepper

1 tsp sugar

2 tsp cornflour

enough oil for frying

Gravy ( combine )

2 tbsp lime juice

3 tbsp Lee Kum Kee plum sauce

1 tbsp oyster sauce

1/2 tsp chicken granules

1 tsp sugar

2 - 3 tbsp water

10 bird chillies, chopped

1 tsp chopped garlic

1 tbsp sesame oil

1 tbsp oil

1 tbsp toasted sesame seeds

Method:

1. Cut a slit at the back of the prawns and remove central vein.

2. Add seasoning (A) and set aside for 10 minutes.

3. Sprinkle cornflour sparingly over prawns, then deep fry till golden.

4. Heat oil and sesame oil in a wok.

5. Add chopped garlic and fry till fragrant.

6. Add in cilipadi and fry briskly for 1 minutes.

7. Stir in gravy ingredients and add prawns.

8. Mix well and cook covered for 2 - 3 minutes till gravy thickens.

9. Sprinkle in sesame seeds and mix well.

10. Dish out and serve immediately.

OREO CHEESE CAKE

Ingredients:

175 gm oreo biscuits ( crushed the oreo biscuits without the cream )

75 gm butter, melted

450 gm cream cheese

200 ml sour cream or light cream

3 eggs

14 pieces of oreo biscuits ( crush and without the cream )

150 gm sugar

1 tsp vanilla essence

Method:

1. Preheat oven to 350 F. Mix crushed oreos with melted butter and press into a round baking pan.

2. Beat cream cheese until fluffy, then add sugar, sour cream, vanilla essence and beat until smooth.

3. Add eggs one at a time.

4. Add the remaining oreos into the cake mixture and pour the mixture in a baking pan.

5. Bake at 350F for 1 hour ( steam bath method )

Note: Using a different cream, will have a different outcome for the cake. Sour cream will make the cake more heavy and creamy and light cream will make the cake a bit sweet and not too cheesy. The texture of the cake also is a bit lighter compared to sour cream.

CHOCOLATE CHEESE CAKE

Ingredients:

175 gm digestive biscuits

75 gm butter, melted

450 gm cream cheese

150 gm caster sugar

1 tsp vanilla essence

200 ml sour cream

100 gm dark chocolate, melted

3 eggs

Method:

1. Place the biscuits in a food processor and whiz until quite fine.

2. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even.

3. Beat the cream cheese, sugar, vanillla essence, eggs, sour cream and dark chocolate together in a large bowl until smooth and creamy.

4. Pour the mixture into the prepared tin and bake in the oven ( steam bath method ) for 60 minutes at 350 F.

Source : My Resipi

MARBLE CAKE

Ingredients:

8 oz self raising flour

1 tsp baking powder

8 oz butter

8 oz caster sugar

4 eggs

1 tbsp cocoa powder

Method:

1. Cream butter and sugar until light and fluffy

2. Add eggs one at a time.

3. Sift flour and baking powder and fold in gently to mix.

4. Tip half of the cake mixture into another large bowl and into this bowl, fold in the sifted cocoa powder.

5. Place the cake mixtures into the prepared tin by alternating spoonfuls of the batter with the chocolate batter, then with a skewer, gently draw swirls through the cake mixture to marblise it.

6. Bake in the oven for 45 minutes at 300 F or until skewer inserted into the middle comes out clean.

BANANA CAKE (2)

Ingredients:

250 gm banana ( without skin )

1 tsp bicarbonate soda

1 tsp baking powder

250gm plain flour

4 tbsp evaporated milk

3 eggs

180 gm butter

150 gm sugar

Method:

1. Cream butter and sugar until light and creamy

2. Add in an egg one at a time and mixing till well blended after each egg addition.

3. Add in the mashed banana and mixed well.

4. Sift fllour, bicarbonate soda and baking powder into a large bowl.

5. Add in the flour, alternate with the milk and fold in gently.

6. Bake at 150 C - 160 C or 300 F for 45 minutes or until skewer comes out clean.

Source : A Nyonya Kitchen ...for all seasons

CARROT CHEESE CAKE

Ingredients:

125 gm cream cheese

150 gm butter

230 gm caster sugar

5 eggs

230 gm plain flour

1 tsp baking powder

50 gm grated carrot

1 tsp vanilla essence

Method:

1. Preheat the oven to 150 degrees C ( 300 degrees F ).

2. Beat cream cheese and butter until soft

3. Then add sugar and beat again until the mixture is light and fluffy.

4. Add egg one by one , beating well after each addition.

5. Sift in the plain flour and baking powder and fold in gently to mix.

6. Add grated carrot and vanilla essence.

7. Pour the mixture into the prepared tin and bake in the oven as "water bath" or "bain marie" for 1 hour.

Source : A Place Where I Called Home

BANANA CAKE

Ingredients:

250 gm butter

250 gm plain flour

200 gm caster sugar

4 eggs

415 gm bananas ( weight with skins on )

1 tsp bicarbonate of soda

Method:

1. Beat butter and sugar until mixture is light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. Add the bananas

4. Sift in the flour and bicarbonate of soda and fold in gently to mix.

5. Place the cake mixture into the prepared tin and bake at 170 degrees C for 60 minutes.

ITALIAN HAZELNUT CAKE

Ingredients:

200 gm hazelnut ( with skins on )

1 tsp baking powder

50 gm dark chocolate

100 gm butter ( softened )

5 eggs ( separated )

175 gm caster sugar

1 tsp vanilla essence

pinch of salt

Method:

1. Preheat the oven to 170 degrees C. Butter and line the sides and base of the cake tin with greaseproof paper.

2. Grind the hazelnut with the baking powder and dark chocolate in a food processor until fine. Add the butter and combine.

3. Place the egg yolks in the bowl. Add sugar and whisk until the mixture become slightly moussey.

4. Add the hazelnut mixture and vanilla essence and whisk until combined.

5. Whisk egg white and salt together until stiff peaks form, then gently fold into the nut mixture.

6. Pour mixture into the prepared tin and bake in the oven for 55 minutes.

Source: Bake Rachel Allen

CHICKEN RICE (2)

Ingredients:

For the rice (A)

1 whole chicken

1 onion - sliced

5 cloves garlic

3 inches ginger

1 cinnamon stick

2 star anise

5 cloves

4 cardamoms

1 stalk lemon grass - crushed

For the chicken (B)

4 tbsp sweet soya sauce

2 tbsp chili sauce

1 tbsp oyster sauce

2 tsp white pepper

For the chili sauce (C)

4 tbsp chili paste

1 cloves garlic - pound

2 tbsp chili sauce

1 tbsp tomato sauce

enough water

Method:

1. Pound garlic and ginger until fine

2. Pour in water in a big pot. Add chicken and the rest of ingredients (A).

3. Add salt to taste.

4. Once boiled, remove the chicken and pour the stock through a strainer to get a clear stock.

5. Use the stock to cook the rice and also for the soup.

6. Add screwpine leaves and 1 inch ginger ( sliced ) in rice and cook until rice turns dry and fluffy.

7. Marinade chicken with ingredients (B) for 1/2 hour.

8. Fry on slow heat to avoid chicken from getting burnt.

9. Once fried, remove from the oil. Drain and set aside.

10. Do not throw away the marinade sauce that is left after frying the chicken. Use the marinade sauce to make the soya sauce for the chicken.

11. Pour the leftover sauce in a small pot and adjust the salt and sugar then let it boil for a few minutes.

12. To prepare the chili sauce, mix all ingredients (C) in a small pot and bring it to boil for few minutes.

Source : Mama Fami

CAJUN CHICKEN PASTA

Ingredients:

500 gm pasta

1/2 onion- diced

3 cloves garlic - minced

5 - 6 bird's eye chillies - minced

2 pieces of chicken breast

180 ml fresh cream

6 fresh button mushrooms - sliced

200 gm semi sun dried tomatoes

1/2 tsp chili flakes

2 tsp cajun seasoning

chopped parsley

Method :

1. Cook pasta according to the box instructions.

2. Cut chicken breast into thin strip and season it with cajun seasoning.

3. Heat oil in cooking pan and saute the chicken breast until lightly brown. Drain and set aside.

4. Using the same pan, add in onion, garlic and bird's eye chillies.Saute until fragrant.

5. Add mushroom and stir it for a minute.

6. Add fresh cream.

7. Add chicken and semi sun dried tomatoes.

8. Toss in the pasta.

9. Season with salt and chili flakes.

10. Garnish with chopped parsley.

Source : My Kitchen Snippets

Note : I have made a few modifications for the recipe based on the things that are available in my fridge. As I like my pasta to be a little bit hot and spicy, I have also add bird's eye chillies into it. Thanks to Gert for this wonderful recipe.

DOUBLE MOIST ORANGE CAKE

Ingredients:

6 0z butter - room temperature

6 oz caster sugar

6 oz self raising flour

3 eggs

11/2 ( one and half ) tsp baking powder

finely grated zest of 1 orange

For the Syrup:

2 oz icing sugar

juice of 1 orange

Method:

1. Preheat the oven to 160 degrees.

2. Cream butter in a large bowl until soft.

3. Gradually add the sugar and orange zest and continue to beat until the mixture is light and fluffy.

4. Add the eggs one at a time , beating well between each addition.

5. Sift the flour and baking powder in the mixture and stir in gently.

6. Pour this mixture into the prepared tin and bake in the oven for 60 minutes or until the skewer inserted into the middle comes out clean.

7. While the cake is cooling, make the syrup.

8. Spoon the syrup all over the top.

SPICY FRY AUBERGINE

Ingredients :

1 Aubergines

1 tsp chilli powder

1 tsp curry powder

1 tsp ground fennel

1 tsp salt

1 tbsp white rice flour

1 tbsp corn flour

Method :

1. Split the aubergines into lengthwise and cut into 1 inch lengths and 1/4 inch thick.

2. Season aubergines with the rest of the ingredients

3. Heat enough oil in a pan and fry the aubergines until golden brown.

Source: Sumber Inspirasiku

AYAM MASAK KUNING

Ingredients:

2 onion - quartered

2 cloves garlic - sliced

1 fresh red chilli - sliced

1 fresh green chilli - sliced

5 - 6 bird's eye chillies - sliced

5 cm ginger - sliced

1 tsp mustard seeds

5 stalks curry leaves

2 tsp turmeric powder

10 pcs chicken

2 tbsp oyster sauce

1 cup water

1 tsp ground black pepper

1/2 cube chicken stock

Spring Onion

Method :

1. Heat oil in frying pan

2. Saute onion, garlic, ginger, chillies, mustard seeds and curry leaves until fragrant.

3. Add chicken , turmeric powder and water.

4. Cook for 5-10 minutes.

5. Add oyster sauce and chicken stock.

6. Add ground black pepper and chopped spring onion.

7. Mix thoroughly and remove from heat.

Source : CARI

SALTED FISH

Ingredients :

1 psc of salted fish ( terubuk )

1 onion - sliced

1 red chilies - sliced

5 - 6 birds eye chilies - sliced

2 cloves garlic - sliced

1/4 cup tamarind juice

Method :

1. Cut salted fish into small pieces

2. Heat oil in a pan and fry the salted fish until golden brown. Drain and set aside

3. Heat 3 tbsp oil in a pan and fry all the sliced ingredients until fragrant.

4. Add in salted fish and tamarind juice.

6. Bring to a simmer for 2 minutes.

CHICKEN ASSAM PEDAS

Ingredients:

1 kg of chickken

2 tomatoes , quartered

5 - 6 tbsp chili paste

vietnamese mint leaves/daun kesum

1 cup of tamarind juice

enough water

Ground Ingredients:

1 onion

3 cloves garlic

3 cm ginger

1-2 stalks of lemon grass

3 cm galangal

2 candlenuts ( buah keras )

1- 2 cm turmeric

Method:

1. Heat oil in cooking pot.

2. Saute ground ingredients until fragrant.

3. Add chili paste and vietnamese mint leaves and cook until oil rises to the top.

4. Put in the chicken and cook for 5 minutes.

5. Add tamarind juice and stir well.

6. Add water. Let it boil.

7. Add tomatoes and salt.

8. Bring to a simmer for 4- 5 minutes.

ASSORTMENT OF SAVORY BUNS

Ingredients:

300 gm of plain flour

5 grm instant yeast

10 grm sugar

1 tsp of salt

30 grm butter

220 grm of one egg + whole milk

one egg plus 2 tsp of water for glazing the bread

Method:

1. Mix together flour, salt, sugar and yeast in a mixing bowl until combine.

2. Add the egg and milk mixture slowly to forms a nice ball of dough.

3. Knead for another 10 minutes.

4. Add in the butter and continue to mix until dough comes together again.

5. Put the dough into a lightly buttered bowl and leave in a warm place until doubled in size.

6. Punch the dough down and allow to rest for for 15 minutes.

7. Divide into 10 portions and roll into balls.

8. At this stage, you can shape and put any kind of fillings you like. ( Mine was garlic butter, sliced cheese and mixed herbs and butter )

9. Preheat the oven to 190 degrees ( 375 degrees F ). Brush the bread with egg wash. Bake for 8 minutes then reduce the temperature to 350 degrees F and bake for 5 minutes or until golden brown.

Source : My Kitchen Snippets