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.

BLUEBERRY CHEESE TART

Ingredients:

Crust:

500 gm Jus-Rol Shortcrust Pastry Block

Blueberry Filling:

150gm fresh blueberries

1/2 cup water

1/2 cup sugar

4 tsp cornstarch solution

Cheese Filling:

250 gm cream cheese

60 gm caster sugar

20 gm butter

1 egg

Method:

1. Line the tart tin with Jus-Rol Shortcrust and bake blind in a 180 degrees for 15 - 20 minutes or until the pastry feels dry.

2. Blueberry Filling - Mix sugar, water and blueberry in a pan. Cook on medium high until the mixture begins to boil. Constantly stir it. Turn heat down just enough to keep the mixture simmering. Simmer until the mixture start to thicken. Add the cornstarch and continue simmering for 5 minutes.

3. Cheese Filling - Cream cream cheese, butter and sugar until creamy. Add in egg and mix evenly.

4. Pour bluebberry filling into half baked tarts and top with cheese filling.

5. Bake at 180 degrees for 30 - 40 minutes or until golden brown.

DORAYAKI

Ingredients:

2 eggs

1/2 cup sugar

1/2 tsp baking soda

1/4 cup water

1 tbsp honey

1 cup flour

1/2 cup red bean paste

Methods:

1. Mix eggs and sugar

2. Mix baking soda into the water and mix it into the eggs.

3. Mix in the honey and flour.

4. Heat pan with a touch of oil

5. Pour enough batter to make a 4 inch diameter pancake.

6. Heat until the surface starts to bubble and the bottom is golden color

7. Flip the pancake and cook the other side until the bottom is golden brown.

8. Make the sandwich out of two of the pancakes with red bean paste filling.

Source: Closet Cooking

SPRING ROLLS

Ingredients:

3 carrot - shredded

5 dried shitake mushroom - chopped

a handful of beansprouts - chopped

2 cloves garlic - chopped

white pepper

salt.

Method:

1. Heat 2 tbsp oil in frying pan.

2. Saute garlic until fragrant

3. Add carrot, beansprouts and shitake mushroom.

4. Season with ground white pepper and salt.

6. Cook until carrot and beansprouts are soft and tender.

7. Set aside to cool.

8. Peel off a piece of spring roll wrapper and place it on flat surface.

9. Place some cooked filling in the centre of the wrapper, pull over both ends and roll up the wrapper.

10. Brush the end with some egg to seal.

11. Heat up some oil in a frying pan and deep fry the spring rolls until golden brown.

12. Drain the oil and serve with sweet chili sauce.

DONUT

Ingredients:

1 medium sized potato

1/3 cup lukewarm water

5 gm instant yeast

1/3 cup cooking oil

1/3 cup luke warm water

1/4 tin condensed milk

1 tbsp sugar

1 tsp salt

500 gm flour

Method:

1. Boil potato till soft. Place the boiled potato with 1/3 cup of lukewarm water in a food processer. Puree.

2. Mix together instant yeast, sugar, 1/3 cup luke warm water, cooking oil, condensed milk, salt and potato puree.

3. Add flour a bit at a time and rub using your fingers.

4. Add in the remaining flour a little at a time till a soft dough is formed.

5. Take a bit of dough and make into small balls.

6. Arrange on a tray. Sprinkle with a bit of flour.

7. Leave to proof till double the size. 

8. Heat oil in a pan. Make a hole in the middle of the dough and fry till golden brown.

9. Coated donut with sugar.

Source: Mamafami's Spice n Splendour

BLUEBERRY CRUMBLE

Ingredients:

6 tbsp of butter

2 eggs

1/2 cup sugar

2 tbsp of sour cream

1 tsp of vanilla

1 cup of flour

1/4 tsp of salt

1/2 tsp of baking powder

2 cups of fresh blueberries

Crumble Topping:

3 tbsp of butter

1/2 cup of brown sugar

1/2 cup of flour

Method:

1. Grease a square pan ( 8 x 8 ) and line the bottom with parchment paper leaving an overhang on both side.

2. Mix all the crumble topping together until it resemble coarse breadcrumbs. In a separate bowl sift flour, baking powder and salt. Set aside.

3. In another bowl, cream butter, sugar, sour cream and vanilla until light and fluffy.

4. Add in eggs one at a time, beating well after each edition. 

5. Add flour until well combined.

6. Spread the butter evenly into the baking pan.

7. Cover the top of the butter with blueberries ( press berries slightly into the batter) and sprinkle the crumble topping over the blueberries.

8. Bake in a preheated 350 degrees over for 35-40 minutes or until golden brown. Cool completely in the pan.

Source: http://www.mykitchensnippets.com

Note: My crumble toppings does not really resemble coarse breadcrumbs. I am not sure why but I guess due to the type of brown sugar that I've used. I am using rich dark brown sugar which have a moist texture.However it is still edible.

BANANA BALL ( CEKODOK PISANG )

Ingredients

4 medium sized ripe bananas

4 tbsp plain flour

2 tbsp self raising flour

1 tbsp dessicated coconut

3 - 4 tbsp sugar 

3 tbsp water

Method

1. Mashed bananas until it becomes paste

2. Add flour, sugar , water and dessicated coconut.

3. Mix well until it become a batter.

4. Heat enough oil in wok.

5. Use a spoon to scoop them and deep fry the batter.

6. Cook until brown.

PUDING ROTI

(A) 500 ml fresh milk

       8 keping roti

(B)  4 sb gula halus

        2 sb butter

        2 biji telur ayam

        1 st esen vanilla

        1 sb tepung jagung

(C)  kismis hitam

Cara

1. Hancurkan atau koyakkan roti dan rendam dalam susu selam 1/2 jam

2. Kacau dan gaul rata bahan (B)

3. Masukkan kismis dan tuangkan semua bahan ini dalam roti yang direndam dalam susu tadi

4. Bakar pada suhu 180 darjah celcius selama 30 min

Source : http://hanieliza.fotopages.com

INSTANT CURRY PUFF

I used this for the pastry.

Cut each of the frozen paratha into 2 pieces and fold it into three to make a triangle shape.

For the filling :

1. Tumis bawang besar & bawang putih

2. Setelah garing, masukkan 2 sudu besar rempah kari daging yang telah digaul dgn air utk dijadikan pes. 

3. Masukkan daun kari

4. Setelah rempah kari tadi garing atau naik minyak, masukkan mince beef dan kentang yang dipotong kiub.

5. Biarkan sehingga kering.

6.Setelah sejuk, bolehlah dilipat kedalam pastry tadi

7. Bakar pada suhu 190 darjah celcius sehingga pastry tadi kekuning kuningan ( approximately 30-45 minutes)

8. Sebelum dibakar, sapukan kuning telur diatas kulit pastry tadi

 The filling can be substitute with sardine or sausage.

 The outcome is this :