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