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