Thursday, July 23, 2009


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

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.

Friday, July 17, 2009


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

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.


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

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

Sunday, July 12, 2009


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

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


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.

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.

Tuesday, July 7, 2009


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

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.

Monday, July 6, 2009


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.


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


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.


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

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.

Sunday, July 5, 2009


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

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.

Friday, July 3, 2009


250gm beef, thinly sliced
1 capsicums, quartered
2 tsp turmeric powder
1 tsp salt
1 onion - sliced
1 fresh green chillies
3-5 bird's eye chillies
3 cloves garlic - sliced
1 cm ginger - sliced
1 tsp ground black pepper
1 tomato, quartered

1. Marinade beef with turmeric powder and salt for 30 minutes.
2. Put the beef in a pan and add water enough to cover the beef. Cook until the water has completely dried. Stir occasionally.
3. Add in 3- 4 tbsp oil. Stir regularly until the beef looks crunchy.
4. Add the rest of ingredients. Continue stirring for 2 -3 minutes.
5. Add black peppers.
6. Squeeze half of lime into the beef and cook for 1 minutes.
7. Serves with warm rice.