Miracles Of Tastebuds

Vegetarian Butter Cake

2012-01-16T10:15:00.001+08:00

This is mouth watering vegetable cake without egg. Will be loved by all vegetarians.

Ingredients:
250gm Butter
220gm Castor Sugar
300gm Plain Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
240ml Evaporated Milk
1 tsp Vanilla Essence

Method:

1. Grease and line a 23cm round or square cake tin with greaseproof paper. Preheat oven to 170°C.

2. Sift together the flour, baking powder and baking soda. Set aside.

3. Beat butter and sugar till light and fluffy. Then add is vanilla essence

4. Then slowly pour in milk while mixing in slow speed.

5. Fold in sifted flour mixture and mix well.

6. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins or or until cooked through when tested with a skewer.

Rawa Laddu

2011-10-14T23:35:00.000+08:00

Rawa Ladoo is a famous sweet balls made of Semolina which is usually prepared during Diwali....

Ingredients:
2 cups semolina (rawa)
1/2 cup powdered sugar
1 cup ghee
1 tbsp broken cashew nuts
1 tbsp raisins fried
1 tsp fried cardamom powder

Method:
Heat 1 tsp ghee in a pan and dry roast the rawa till pink.

Grind the fried rawa and powdered sugar in a mixer to a fine powder.

Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.

While still warm, make into small lemon-sized balls.

Cool and store in an airtight container.

Curry Puffs Stuffed With Potato

2011-04-27T13:07:00.000+08:00

Another all time favourite snack from Malaysia. Its delicious and easy to make too......

For pastry:
Plain flour- 2 cups
Corn flour-1 tbsp
Butter- 2 tbsp
Oil - 2 tbsp
Water as required
Salt as taste

Method:
To make pastry, mix flour with butter, oil, water, salt and knead well. Let it rest for 1/2 hour.

Ingredients for Curry Puff Filling:

3 potatos (boiled and finely cubed)
5 tablespoons oil
1 medium red onion (finely chopped)
2 teaspoons meat curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken meat
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Method:
1. Heat oil and fry onion gently until golden brown. Add the curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

2. Roll out the pastry and cut out 10cm/4in rounds of. Place one tablespoon of the potato mixture in the middle. Fold the pastry over to form a half circle, pressing the edges together with your fingertips or crimping with a fork.

3. Fry in hot oil until golden brown or cooked.

Onde Onde Sweet Potato

2011-02-11T02:06:00.000+08:00

Another nyonya kuih, which can be made mixed with sweet potato or just with glutinous rice flour...

Ingredients:
600 gm of steamed and mashed sweet potato
600g Glutinous Rice Flour
2 tbsp pandan juice
2 cups white coconut shreds (add 1/2 tsp of salt and steam)
200g gula melaka/palm sugar (cut into small pieces)
1 tsp green colour
6 tbsp sugar
1/2 tsp salt
Water As Needed

Method:
Mix mashed sweet potato, glutinous rice flour, sugar, pandan juice and colouring (if used) and knead into a dough. If dough is dry, you can add some water (a tbsp at a time) until dough is soft and not dry.

Fill a deep saucepan with water halfway and bring to a boil.
Pinch some dough and make into a small ball. Flatten it with your palm and put a little palm sugar the middle and seal well. Make sure all balls must be well sealed, so to prevent cracking while boiling in water.

Drop the balls into the boiling water in small batches and cook until they float to the surface about 3 minutes. Remove the cooked balls with a slotted spoon and roll in grated coconut to coat.

Chocolate Chips

2011-02-10T03:07:00.000+08:00

This is our family's favourite Chocolate Chips recipe and is the best one we've been baking for years.....

Ingredients:
150g plain flour
110g unsalted butter
50g caster sugar
60g soft brown sugar
1 tsp vanilla extract
1 egg, beaten
½ tsp baking powder
½ tsp salt
150g semi-sweet chocolate chips
150g chopped walnuts (optional)

Method:
Heat the oven to 160°C (320°F) gas mark 4. Sieve the flour with the baking powder and salt.

Cream together the butter, caster and brown sugars and vanilla until light and fluffy. Beat in the egg. Fold in the mixed flour into the creamed mixture, followed by the chocolate and walnuts. Cover and chill for an hour.

Using a teaspoon, scoop up a little of the dough. Use a second teaspoon to transfer the dough to greased baking sheets on a baking tray, spaced about 5cm apart. Top with more chips if you like and bake for about 10-12 minutes.

Cool on a wire rack before storing in an airtight container.

Indian Athirasam

2011-02-06T02:14:00.000+08:00

Athirasam is a sweet made in South India especially during festivals to mark the sweet happiness....

Ingredients:
Raw rice - 3 cups
Jaggery/Brown Sugar - 1 cup
White Sugar - 1/2 cup
Water - 1/2 cup
Cardamom powder - 1 teaspoon
dry ginger powder - 1/2 tsp
Ghee
Oil for deep frying

Method:
Soak the raw rice for atleast three hours in water. Allow it to dry in a colander. It should be partially wet. Grind it in a mixer-grinder and sieve it to get a fine powder. The powder should be slightly wet. Mix cardamom powder and dry ginger powder with the rice flour.

Prepare syrup by boiling jaggery with water. Filter the syrup to remove dust particles and small stones. Boil again and add the white sugar. Continue boiling and stirring in low flame. Check the consistency of the syrup to get a two string consistency. (If dropped in a cup of water, then we should be able to roll it into soft balls.)
Take care not to burn the syrup. Because making the perfect syrup is the only secret behind good athirasam.

Then pour the hot syrup over the flour and mix well so that the flour gets cooked a bit in that heat. Add some ghee to the dough. Cover the pot with a cloth and keep it in warm place for few days. (3 days to 1 week).

Heat oil in a wok and keep the flame to medium. Take a lemon sized ball of the dough and flatten out thickly over a greased plastic sheet or foil or using your palms like the shape of vadai and make a hole in the center to facilitate perfect cooking. Slowly drop it to the hot oil.

Cook until golden brown on both sides. When cooked it will rise to the top. Keep doing the same for the balance dough.

The athirasam will become perfectly soft after 2- 3 hours.

Pandan Halwa

2011-02-05T03:15:00.000+08:00

A very tasty and yummy preparation of halwa from India blended with local pandan flavor.

Ingredients:
1 cup corn flour
1/4 cup ghee
2 cups sugar
1 cup pandan juice (5 pandan leaves blended & strained)
3 cups water
50 gm cashewnuts chopped finely
a bit cardamom powder
a pinch of salt

Method:
Dry roast the cornflour in low flame for few seconds.

Fry the cashewnuts lightly with ghee and set aside.

In a non-stick pan, mix corn flour, sugar, pandan juice, water, salt and half of the ghee and stir over a low flame.

After a while when it becomes completely like jelly, add cardamom powder, cashew nuts and the balance ghee. Keep stirring until the ghee separates out and the mixture comes together as a semi solid mass.

Remove and spread in a greased tray and cut when cold.

Coconut Candy

2011-02-05T02:15:00.000+08:00

Anyone with sweet tooth will not resist this well-known Malaysian Coconut Candy......

Ingredients:
3 cups grated coconut
3/4 tin evaporated milk
2 cups sugar
4 tabsp butter
1/2 tsp vanilla essence
a few drops food colouring
a bit salt

Method:
Lightly grease a 20 cm square pan with butter.

Fry coconut until partially dry. Add evaporated milk, salt, sugar and continue cooking over low heat, stirring continuously until mixture leaves sides of pan it will take about 30 minutes.

Remove from the heat. Stir in butter, essence and food colouring.

Transfer to the greased pan and pat lightly into place. Allow to cool and cut into square pieces.

Chappathi

2011-01-31T09:15:00.000+08:00

Made out of wheat, Chappathi (Indian Flat Bread) is a traditional healthy dish and can be eaten with any side dish....

Ingredients:

Two cups wheat flour
Salt per taste
3 tblsp oil
One and a half cup warm water

Method:

Take the flour in a bowl and make a hole in the center.
Add salt and 2 tblsp oil.

Mix well - add warm water slowly and mix it well.
Make a soft dough and knead well.

Grease the dough with 1 tblsp oil and knead well.

Keep aside for about 5-10 minutes and heat the tava (frying pan)
Divide the dough into 10 equal portions.

Roll out to a desired size.

Place the roti on hot tava.
When you start to see puffed circles, flip it over.

Let that side cook well, slightly moving it on the tava with the help of napkin.
Once cooked, flip it over and let the other side cook.

Press the roti down towards the tava, with the help of a napkin- doing this should result in puffed rotis. (Make sure not to burn it)

Repeat the process with the remaining dough.
Serve hot with your favorite curry.

Puran Boli

2011-01-31T08:29:00.000+08:00

This is a wellknown Indian sweet flatbread with sweet lentil filling. Its called boli or puran boli and it originated from the states of Maharashtra and Gujarat and called differently in each state of India.

Ingredients:
2 cups chana dal, soaked in water for 4 hours
2 cups sugar (adjust for sweetness)
2 cups all purpose flour
1/2 tsp cardamom powder
1 bit salt
enough oil
butter/ghee

Method:
1. Sieve the all purpose flour. Add 6 tbsp of oil, a pinch of salt and enough water to make a soft dough. After kneading add more oil on the dough. Soak the dough in oil. Don’t mix the dough after adding oil. Rest the dough for 2 hours.

2. Pressure cook the split channa dal with 3 cups of water for 3 whistles. Once done remove from stove and drain the extra water. Grind it into a smooth paste.

3. Then add sugar to the channa paste and and cook on a medium flame for few minutes or until it becomes a little dry and forms a soft lump. Flavor with cardamom powder. Keep it aside to cool. Then divide the dough into small balls of equal size.

4. Grease oil on both hands, take a small ball from the prepared dough and flatten it slightly with your fingers. Now, place a ball of the filling right in the middle of the dough while pressing the filling with one hand and stretching the dough slowly with the other. Seal the hole tightly by pressing the edges of the dough.
5. Roll it gently to flatten it without giving any pressure to form a circular disc (like a little smaller than a chapati).

6. Heat the girdle on a medium heat and roast the Poli on each side without applying any ghee or butter. The Poli will begin to give of a lovely cooked aroma with brown spots. Remove from the fire and smear on either side with ghee or butter.

Extra Tips :Don’t use extra flour while rolling, use oil instead.
The filling can also be replaced by coconut, sugar and cardamom mix.

Spicy Prawn Petai Sambal

2011-01-30T13:10:00.000+08:00

This Prawn Petai Sambal is sweet, sour and spicy.

Ingredients:
1kg Prawns (cleaned, shelled and deveined)
5 garlic cloves
1 inch ginger
10 shallots
1 big onion (cut in round shape)
20 stalks dried chillies (depending how spicy you want)
3 stalks of lemongrass, pounded
1/4 cup thick santan (optional)
3 tbs oil
tamarind juice a bit
1 inch belacan
Handful of Petai
Salt to taste
Sugar to taste

Method:
Boil the dried chilli in water for 5 minutes then rinse it with cold water to get rid of the seeds. This will ensure that the sambal is not too spicy. Blend the chilli with the garlic, shallots, and ginger in a blender to make it into a paste and set aside.

In a large wok heat the oil and saute the lemongrass and belacan till fragrant. Add the blended chili paste and keep stirring. Wait till the oil rises and add tamarind juice. Stir, then add the santan.

Turn the heat down and let it simmer and stir occasionally. Keep stirring and let the sauce thicken. Once the sauce is thick you can add petai and cook for 2-3 mins.

Then add the prawns and cook just for a few minutes till they are cooked through. Add the cut onions now.

Season with salt and sugar to taste. Serve warm with rice..

Steamed Tapioca Kuih With Coconut

2011-01-30T13:08:00.000+08:00

This is one of easiest kuih done with Topioca (ubi kayu) which is availabe througout the year.......

Ingredients A:
1 whole grated white coconut
½ tsp salt

Ingredients B:
1 kg grated tapioca
300g castor sugar
1 tbsp tapioca flour
40g melted butter
1 tsp pandan/vanilla essence
¼ tsp of salt
1 egg lightly beaten
500 ml of thick coconut milk

1. Steam grated white coconut with salt for about 5 minutes, then set aside to cool.

2. Squeeze any access liquid from the tapioca then mix the sugar, corn starch, butter, egg, coconut milk, essence and salt. Mix well.

3. Grease a pan with some cooking oil, pour mixture in, lay the pandan leaves on top and steam over medium heat for about 25 to 30 minutes or until its done.

4. Remove from heat, cool completely and remove the pandan leaves.

5. Cut to desire shape, coat each one with the steamed white coconut.

Jelebis

2011-01-30T12:44:00.000+08:00

Jalebis have been described as golden spirals, fried and then soaked in sugar syrup......another mouth watering sweets of Indian tradition.

For the batter : Make this a day ahead
1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red

Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup
1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water

Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel, add a little milk until the saffron dissolves. Add to the syrup. Add the rose water.

After making sugar syrup by adding little bit say one spoon of honey can prevent crystalization of the syrup. The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis

Heat the oil in a wok.
Beat the batter vigorously again before starting to fry jelebis. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils.
Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1 minute.
Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
Enjoy them warm. Store in an air-tight container.

Orange Raisins Butter Cake

2011-01-29T00:25:00.000+08:00

This is an easy and quick Orange Raisins Butter Cake recipe. The mixture of raisins, cherries and orange juice makes this cake yummy.......

Ingredients:
250g butter
210g castor sugar
4 eggs
1 tsp vanilla essence
1 tbsp orange zest (grated)
250g plain flour
1/2 tsp orange paste (optional)
1 tsp baking powder
1 tbsp milk
1 tbsp freshly squeezed orange juice

Combined:
100g raisins, chopped
5 red cherries, chopped
1 tbsp self-raising flour

Method:
1. Grease sides and line the base of a 21x11x7cm loaf pan with greased greaseproof paper. Preheat oven to 170°C.

2. Combine raisins, cherries and self raising flour in a plastic bag. Shake well until fruits are well coated with flour.

2. Cream butter and sugar until light and creamy. Add in essence. Beat in eggs one at a time (if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling). Then stir in the orange zest and orange paste.

3. Combine milk and orange juice and gradually add to the creamed mixture. Fold in the sifted flour and baking powder. Mix in the raisins and cherries.

4. Turn out batter into prepared loaf pan and bake in preheated oven for 1 hour or until a skewer inserted in the centre of the cake comes out clean. Leave the cake in the tin for 5–10 minutes before turning out onto a wire rack to cool.

Household Tips - Page 2

2011-01-25T10:19:00.000+08:00

Candles will last a lot longer if placed in the freezer for at least
3 hours prior to burning.

Homemade Cleaners

Glass Cleaner
1/4 cup white vinegar, 1 quart water

Oven Cleaner
1/4 cup ammonia, 2 cups warm water

Furniture Polish
1 cup vegetable oil, 1/2 cup lemon juice

Homemade Scouring Powder
1 cup baking soda, 1 cup borax, 1 cup salt

Automatic Dishwasher Powder
Use 2 Tablespoons baking soda and 2 Tablespoons borax per load.

Drip Coffee Maker Cleaner
Mix 1 cup warm water and 1/4 cup baking soda. Let it drip through the coffee maker. Then drip a pot of plain water to rinse. It will keep your coffee maker clean and fresh.

Teapot Cleaner
To remove rust stains and mineral deposits, fill the teapot with water and add 2 Tablespoons of baking soda and the juice of half a lemon. Boil gently for 15 minutes.
Rinse and repeat if needed.

Microwave Cleaning
Make a cleaning solution of 4 Tablespoons of baking soda to 1 quart of warm water. Use it to clean the inside surfaces of the oven, or place a few spoonfuls of baking soda in water in a microwave safe cup. Boil the water 3-5 minutes. The walls of the microwave will be damp. Simply take a sponge or paper towel and wipe down the insides of the oven.

Unclog Gas Stoves
To unclog burners on a gas stove, simply add 1/4 box of baking soda to 2 quarts of water and boil for a few minutes.

Easy Toilet Cleaner
Sprinkle 1/2 box of baking soda into the toilet tank once a month. Let it stand overnight before flushing. The tank and the bowl will be both clean and deodorized.

Economical Air Freshener
Simply mix equal parts of baking soda with your favorite perfumed bath salts. Put it in a soap dish or in small sachet bags wherever you would like to freshen the air.

Economical Carpet Deodorizer
Mix 1/2 cup of baking soda, 1/2 cup of cornstarch, and 15 drops of essential oil fragrance for scent. Sprinkle on the rugs before bedtime and let it sit overnight. If you like, you can work it into the carpet the next morning with a stiff bristle brush or broom, then vacuum.

Laundry Booster
Add 1/2 cup baking soda to the washing machine along with your usual amount of liquid laundry soap. It will make whites whiter and colors brighter. ( NOTE: It doesn\'t
work with powdered laundry detergents! ).

Clean Brushes and Combs
Fill sink with hot water and 1/4 cup of baking soda. Watch the dirt and oil dissolve away!

Underarm Deodorant
Sprinkle under your arms, even after shaving. It won\'t irritate your skin. If you prefer a smoother textured deodorant, mix it with a little talcum powder.

Clean Glasses
Hold your eyeglasses over a sink and sprinkle a small amount of baking soda on them. With wet fingers, gently rub the lenses. Rinse clean and dry with a soft, lint-free cloth.

Bathtub
The film that accumulates in your bathtub, shower tray and washbasin can be removed by soaking and scrubbing with Vinegar.

Brass
Rub with a lemon half dipped in salt. It will not only clean but also leaves a great shine.

Chopping Boards
Use a scrubbing brush with bicarbonate of soda and table salt and then rinse thoroughly with hot water to clean wooden chopping boards.
Also use bicarbonate of soda on plastic cutting boards before washing with dishwashing soap and hot water. Sprinkle with bicarbonate of soda. Wipe with a damp cloth.

Coffee Pots
Use bicarbonate of soda to clean your coffee pot, run dissolved through coffee maker then two more runs with fresh water. Cooker & tiles Use bicarbonate of soda to clean the cooker and tiles behind it. It does a great job on grease!!

Coffee Stains
Use salt to clean your discolored coffee pot.

Clean stainless steel sinks
a paste made of dishwashing liquid and a generous amount of bicarbonate of soda takes brown stains out. Rub with white flour. Use a dry cloth to clean and shine.

Copper
Rub vigorously with half a lemon dipped in mixture of salt and white vinegar.

Cups & Mugs
Sprinkle bicarbonate of soda directly on coffee or tea stains in cups and mugs, rub gently with sponge or washcloth and rinse. Stains are gone!

Cutlery
Rub with the cut side of a raw potato, then wash in warm water and polish.

Crystal
Wash in a solution of 1 part vinegar to 3 parts water.

Dishes
Vinegar cuts grease and freshens dishes when washing them.

Dishwasher
Put some bicarbonate of soda in the dishwasher to help eliminate streaks and spots from the extremely hard water.

Drains
Cover slow drains with bicarbonate of soda and pour a pot of boiling water over it and it cleans the drains. Do this at least twice a month. Drains Use a sink strainer to avoid blocked drains. To unblock, try a plunger and boiling water. Or pour in a quarter cup of bicarbonate of soda and add a quarter cup of white vinegar. Hold the plug in while the drain fizzes.

Fridges
Put an opened box of bicarbonate of soda in the fridge to absorb odours. Use it with warm water to wash the inside of the refrigerator.

Glassware
Half fill container with cold water add 1 tablespoon of dry mustard, shake, leave for 30 minutes then rinse. Also removes odours. Mix grated peeled potato with warm water, allow the solution to stand in container, swirl occasionally and rinse.
Place raw rice, dash of vinegar and salt with water in the container. Swish , empty, then rinse.

Humidifiers
Vinegar cleans calcium deposits, lime, and scum from your humidifiers
Paint Brushes
To restore brushes stiffened and hardened by paint, simply boil them in a solution of 1/2 gallon of water mixed with 1/4 cup vinegar and 1 cup of baking soda.

Non-toxic Pesticide
Put baking soda under sinks near pipe openings and along basement windows to repel ants, silver fish and roaches. Roaches will dehydrate and die after eating baking soda.

In the Garden

Occasionally, lightly sprinkle baking soda around flowerbeds to prevent rabbits from nibbling at your buds.

Sprinkle baking soda on slugs to get rid of them without having to resort to costly and toxic pesticides.

To sweeten your tomatoes by reducing their acidity, sprinkle baking soda lightly on the soil around your tomato plants.

The soda from an old box used to absorb odors in the refrigerator is fine for this purpose.

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Ulunthu Vadai

2011-01-14T00:23:00.000+08:00

Ulunthu Vadai is a awsome light golden brown crispy snack. This is one of the favourite snack all indian families.

Ingredients:
2 cups of urad dal
2 tbsp raw rice
4 green chillies or red chillies (depending how spicy you want)
1 big onion - chopped
A small piece of ginger
Few curry leaves - chopped
Few coriander leaves - chopped
1/4 tbsp of cumin seeds (Jeera)
A bit of hing
Salt as per taste
Oil for deep frying

Method:
1. Wash and soak the urad dal for 5 hrs. Grind it together with raw rice into a smooth (not too smooth) paste without adding much water.

2. Beat well the batter and add the finely chopped onions, green chillies, ginger, curry leaves, coriander leaves, cummin seeds, hing and salt. Mix well. (If its too watery, add a bit rice flour)

3. Add oil in kuali and keep medium flame. Wet your hands and take out the batter and make a lemon size ball and gently push the ball from your palm to the end of the fingers and press with your thumb and make a hole with your thumb. Slide it carefully into the oil and deep fry it until golden brown.

4. Serve it with coconut chutney, sambhar, payasam, or even with chicken curry....hmmmm...yummy!

Basic Butter Cake

2011-01-12T22:44:00.000+08:00

This simple mouthwatering yellow butter cake is just too easy to prepare.

Ingredients:
250gm butter
230 gm castor sugar
3 eggs
3 eggs yolks
250 self-raising flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp vanilla essence
6 tbsp UHT milk

Method:
Grease and line a 20cm round cake tin with parchment paper. Preheat oven to 180°C.

In a mixer, beat butter and sugar till white and fluffy. Add in eggs and eggs yolks one at a time and mix well. Then add is vanilla essence and milk and mix well. Fold in sifted flour, salt and baking powder and mix well.

Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins or or until cooked through when tested with a skewer.

Peanut Banana Bread With Chocolate Chips And Chopped Peanuts

2011-01-10T02:47:00.000+08:00

For those who love the combination of chocolate chips and chopped peanuts with a additional taste of peanut butter in the banana bread..this is worth trying...!

Ingredients:
3/4 cup brown sugar
3/4 cup castor sugar
1/2 cup butter, softened
2 eggs
2 cups mashed ripe bananas
1/2 cup whole milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 cup creamy peanut butter
1 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup chopped peanuts

Method:
Preheat oven to 350 degrees. Grease and flour 9x5 inch loaf pan.

Beat together both the sugar and butter in large bowl until creamy. Add in peanut butter and beat again. Stir in eggs until well blended. Add bananas, and vanilla. Beat until smooth. Stir in sieved flour, baking powder, baking soda, and salt. Add in milk. Mix well. Stir in chocolate chips and chopped peanuts.

Pour into the pan. Bake about 1 hour 15 minutes or or until bread pulls away from edges of pan, is risen and golden brown, and a toothpick inserted comes out with moist crumbs attached.

Cool for 15 mins. Loosen sides of loaves from pans and remove from pan prior to slicing.

Kuih Talam

2011-01-09T02:26:00.000+08:00

Kuih Talam is another popular nyonya delicacy which has a two-layer cake appearence with creamy whitish top and greenish jelly like bottom.

Ingredients:

Green bottom layer :
50g rice flour
4 tsp tapioca flour
15g green pea flour ((hoen kwee flour)
¼ teaspoon alkaline water (replaced with baking soda solution if not available - 1 part baking soda dissolved in 1 part water)
3 cups thick coconut milk
160g sugar
3 tbsp pandan juice

White top layer :
2 cups coconut milk
30g rice flour
25g green pea flour ((hoen kwee flour)
1 tbsp cornflour
20g sugar
a pinch of salt

To Prepare Bottom Green layer :

1. Prepare a 15cm round steaming tray or baking pan and grease lightly with cooking oil.

2. Combine all the 3 types of flour in a mixing bowl and mix in the sugar.

3. Pour in the pandan juice and coconut milk and mix well and add in alkaline water.

4. Cook over gentle low heat until mixture is becomes fairly thick and translucent but still runny.

5. Pour into the greased tray and steam for 10-15 minutes or until set.

To Prepare Top White layer :
1. Combine all the ingredients in a saucepan. Cook over gentle low heat until it starts to thicken but still runny.

2. Scratch the surface of the green layer before pouring in the top layer.

3. Pour over the green layer and steam for 10-15 minutes or until set.

4. Remove kuih talam to cool completely before cutting into serving slices.

Appam Balik

2011-01-04T18:49:00.000+08:00

Apam balik is Malaysian version of pancake. It has filling of sugar, peanuts and creamy sweet corn.

Ingredients:
1 cup all purpose flour
1 egg
1 cup milk
1 tsp double action baking powder
1 tsp soda bicarbonate
1/4 cup sugar
2 drops yellow coloring
1 tsp vanilla extract

Filling:
120 g melted butter
150 gm fine granulated sugar
1 cup crushed honey roasted peanuts
1 cup sweet corn (or more if u like)

Method:
In a bowl, mix flour, sugar, baking powder and bicarbonate. Add egg and milk and stir well. Add food coloring and vanilla. Leave aside covered, to rest for at least 30 minutes.

Heat a non-stick pan (*I used a 23cm frying pan) on medium fire. Pour half of the batter. Pour in enough batter to make pancakes that are of your desired thickness, and cook till the surface of the batter becomes bubbly. Add the sprinkle sugar, crushed peanuts and sweet corn. Spread the melted butter all over the fillings.

Cook till the bottom of pancake is golden brown.

Fold the pancake into a half and leave to cool. (it will be crispy as soon as it gets cold)

Baked Topioca Cake

2010-12-29T13:59:00.000+08:00

This is another yummy Nyonya Kuih..but the toughest part is grating the topioca..!!!!

Ingredients:
1 kg grated tapioca
100 gm castor sugar
200 gm gula melaka (palm sugar)
40 gm melted butter
1 tsp vanilla essence or powder
1/4 tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk

Method:
1. Line a 9 inch baking tray with aluminium foil and lightly greased all sides and botton of tray.
2. Dissolve gula melaka and castor sugar with 100 ml of thin coconut milk. Sift and set aside.
3. Mix all other ingredients into a mixing bowl. Pour the sifted sugar mixture in and mix well. Pour it into the prepared tin.
4. Bake it in a pre-heated oven at 190C for about 1 hr or until the top is brown. Use gas 4 (top & bottom fire).

Rava Dosai

2010-12-24T01:46:00.000+08:00

Ingredients:

Rice flour - 1 cup

Rava or suji - 1/2 cup
All purpose flour - 1 cup
Salt to taste

For Seasoning:

Mustard seeds- ¼ tsp
Green chillie - 1 or 2 (chopped finely)
Pepper - a few

Cummin Seeds - 1 tsp
Curry leaves - a few (chopped finely)
Ginger - a small piece (chopped finely)
Coriander leaves - a few (chopped finely)
Onion - 1 chopped finely
1 tbsp yogurt

Oil and ghee

Method:

Mix the rice flour, maida and rava together with the seasonings and add water and salt to it. The batter should be watery and flowing. Keep the batter aside for 1/2 hour.

The batter slightly thickens as some of the water is absorbed. Before making dosa, add another 3/4th cup of water to the batter. The consistency should be thinner than the dosa batter. If the batter becomes thick after making few dosas add little water to it.

Heat the tawa (the tawa should be very hot while you are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Can be eaten just like that or with all kinds of chutneys, pickles, or sambar.

Rava Kesari

2010-12-23T12:25:00.000+08:00

INGREDIENTS:
2 cups Semolina/Suji
1 ½ cup Sugar
3 tbsp Ghee
1 tbsp Cardamom powder
pinch of orange food color
3 cups Water
3 cups Warm Milk
handful Cashewnut and Raisins (fried in ghee till light golden)

Method:
Heat about 1 tbsp of ghee in a heavy bottomed or nonstick pan. Add the semolina and saute over medium heat, till it starts giving off an aroma. Do not brown the semolina even slightly. Empty it onto a plate and keep aside.

Into the same pan, pour the milk and water, food color and sugar. Stir occasionally till sugar melts in water. Turn down the heat to medium and add the roasted semolina while stirring constantly to ensure there are no lumps.

Keep stirring, frequently, and cook till the semolina absorbs all the liquid and is cooked well. It will start bunching up in to a ball when stirred and look soft and slightly puffy. When the rava starts to leave the sides of the pan add one more tbsp of ghee.

Finally add the powdered cardmom powder before switching off the stove. Decorate with the fried raisins and cashewnuts. Serve hot or cold.)

Nyonya's Ang Ku Kuih

2010-12-21T00:30:00.000+08:00

Ingredients A:
250g glutinous rice flour
30g sugar
250ml water
75ml oil
some red food colouring

Ingredients B:
50g rice flour
125ml water

Fillings:
300g dried mung bean
250g sugar

Method:
1. Soak mung beans for 3 hours and steam for 1 hour. Mash mung beans.

2. Fry the minced mung beans with sugar until well combined.

3. For Ingredients B, cook rice flour with water.

4. Mix Ingredients A with Ingredients B to form dough, add the oil last.Divide dough into 25g each.

5. Wrap fillings with dough. Place the dough into a mould to set it in shape.

6. Steam for 8 minutes at medium heat. Serve.

Green Ang Ku
This is something similar to the nyonya ang ku kuih, it's just that the fillings are different. The ang ku kuih contains mung bean whereas green ku kuih contains green bean.

Ang Ku Kuih Moulds

Kuih Lapis

2010-12-20T23:01:00.000+08:00

Ingredients :
230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
1/2 tsp pandan paste
A few drops yellow, green and red colouring

For the syrup:
280g sugar
250ml water
3 pandan leaves

Method:
1. Combine sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Set aside to cool.

2. Put rice flour, cornstarch and salt into a large mixing bowl. Pour in coconut milk mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

3. Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions.

4. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

5. Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

6. Follow by the next color and steam for 2-3 minutes and then the next layer.

7. Repeat the procedure, alternating the color until all the batter is used up.

8. After the final layer is set, steam the kuih for a further 15-20 minutes.

9. Cool the kuih thoroughly before cutting into it.

Note:
Stir the mixture each time before pouring into the steaming pan. Test each layer whether it is cooked before making the next layer. You can use your fingertips to check if the layer is cooked.

Chicken Varuval

2010-12-20T01:10:00.000+08:00

Ingredients:
1/2 kg chicken - cut into small bite size pieces
1 pc cinnamon stick
2 cardamons
2 pcs of star anise
few pcs of dried chillies
few curry leaves
1/4 cup of yoghurt
Sugar, salt and pepper to taste
1 tbsp turmeric
2 tbsp chilli powder
1 big onion - chopped

To Grind:
2 medium size onions
5 cloves of garlic
2" of ginger

Method:
Wash and cut the chicken into small bite size pieces.

Heat the wok and add some oil/ghee. Add the cinnamon stick, cardamons, star anise, dried chillies, onions and curry leaves, Then add the garlic/ginger paste and saute for few mins.

Add the chicken pcs, salt, turmeric and stir well. Cover and cook for few mins until the chicken turns tender.(during this time you will notice chicken oozing out water and later the oil.)

Then add the chilli powder, pepper, sugar, yogurt and keep stirring the chicken until it turns dark brown on slow fire. Remember not to burn it.

Once all water has been dried, remove from heat and garnish with fried cashew nuts and fried curry leaves. Add 1 tsp lime juice if you want.

Chocolate Chips And Nuts Muffins

2010-12-19T03:23:00.000+08:00

Ingredients:
1/2 cup butter, softened
1 cup sugar
4 egg whites
1 cup plain yogurt
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup semisweet chocolate chips

For the Topping:
1 tsp cinnamon powder
3-4 tbsp chopped walnuts or hazelnuts
2 tbsp brown sugar
1/4 cup semisweet chocolate chips

Method:
1. In a bowl, cream butter and sugar together.

2. Add the egg whites slowly and beat it along with the butter mixture. Add yogurt and vanilla and mix well.

3. Combine the flour, baking soda & powder and salt together in another bowl. Add it slowly into the creamed mixture until moistened.

4. Fold in the chocolate chips gently.

5. Line a muffin pan with paper-lined cups and fill it 2/3rd full with the batter.

6. Combine the topping ingredients in a bowl.

7. Sprinkle this mixture over the batter.

8. Bake them at 350F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool it for few minutes before removing them from the pan.

Spicy Paniyaram

2010-12-18T01:55:00.000+08:00

Paniyaram is a special popular breakfast originated frm Tamilnadu. You will also need the kuzhi paniyaram skillet made of holes where the batter is poured.

Ingredients:
Rice 1 cup
Boiled Rice 1 cup
Urad Dal ½ cup
Green chillies finely chopped - 3
Onion 1 small - finely chopped
Curry leaves - few
Chopped coriander leaves - 1/4 cup

Mustard seeds - 1/2 teaspoon

Grated coconut - 2 tablespoons

Channa dal - 2 tsp
Ginger (optional) ½"

Salt to taste

Method:
1. Soak the rice, boiled rice and urad dal for 5-6 hrs. Grind the three together into a thick paste. Let it ferment for 6-8 hrs or overnight.

2. Heat the kuali and add one 1 tbsp of oil. Add mustard seeds. Then add green chillies, curry leaves, coriander leaves, ginger, onion, coconut and fry for 2 to 3 minutes. Finally add the fried items and salt into the batter and mix well.

3. Heat the kuzhi paniyaram skillet. Add some oil in all the holes so that the batter does not stick. Pour a ladleful of batter in each hole, close and cook for 4-5 minutes. When done, turn to the other side using a spoon or paniyaram stick and cook for another 4-5 minutes. Repeat the process for the remaining batches.

4. Serve with coconut chutney or curry of your favourite.

Pandan Coconut Cake

2010-12-17T01:05:00.000+08:00

Here is a new twist on the refreshing combination of Pandan extract and coconut cream.......
Ingredients:
1 1/2 cups all purpose flour
1/2 cup sugar
2 tbsp butter
1/2 cup water
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pandan extract
1/2 tsp green color
1 egg
2 tbsp cooking oil
4 tbsp coconut cream

Method:
Preheat oven at 180°C.

In a bowl, lightly beat the eggs, add water, coconut cream, oil, pandan extract, salt, sugar, baking powder & baking soda and mix well.

Sieve the flour, and slowly pour into the mixture, mix well, and set aside.

Pour the mixture into the prepared bread or cake tin. Bake for 20 to 25 minutes or until a light brown crust appears on the top, or until cake tester comes out clean.

Carrot Pumpkin Cake

2010-12-15T03:48:00.000+08:00

This is one healthy and delicious cake....A must to try!

Ingredients:
190g self-raising flour
½ tsp bicarbonate of soda
¼ tsp salt
170g castor sugar
100g butter
50g canola oil
½ tsp vanilla essence
4 eggs
30g ground almonds
120g shredded pumpkin
30g shredded carrot
60g dried cranberries

Method:
Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180°C.

Sift flour and bicarbonate of soda into a mixing bowl. Stir in salt to mix.
Combine butter with canola oil and sugar in a mixing bowl.

Add vanilla essence and beat until light and creamy.

Add eggs one at a time, beating well after each addition. Stir in shredded carrot and pumpkin.

Fold in sifted flour, ground almonds and cranberries. Stir until well blended. Transfer mixture to prepared pan. Level out neatly.

Bake in preheated oven for 45-50 minutes or until cooked through when tested with a wooden skewer. Allow cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool.

Ghee Biscuits

2010-12-14T21:18:00.000+08:00

This soft, melt in your mouth biscuits is so easy to make....

Ingredients
250g ghee
1 teaspoon vanilla essence
500g plain flour
170g icing sugar
3/4 teaspoon fine salt

Method
1. Melt ghee over low heat or use the microwave oven for about 10-15secs and leave it to cool.
2. Add vanilla essence to cooled ghee.
3. Sift flour, icing sugar and salt into mixing bowl.
4. Pour ghee mixture in flour mixture and knead well to form a firm dough.
5. Preheat the oven to 180°C.
6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray and bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.

Chocolate Chip Cupcakes

2010-12-14T20:37:00.000+08:00

This chocolate chip cupcake recipe is an easy recipe that will satisfy your chocolate cravings.

Ingredients:

200g Unsalted butter, softened

200g Self rising flour
150g Sugar
2 Eggs
1tsp Baking powder
1/2 cup Milk
1tbsp Vanilla extract
1/2 to 1cup - Semi sweet chocolate chips

Method:
In a bowl, sift flour and baking powder. Keep aside.

In a mixing bowl, beat butter with sugar until pale and creamy.

Add egg one at a time and continue to mix until homogeneous.

Add Vanilla extract. Add flour and . Alternate with milk addition. Fold in chocolate chips.

Scoop into paper liners and bake in a 160C pre-heated oven for 20 mins or until a tooth pick inserted into the center of the cup cakes comes out clean.

Cool down cupcakes completely and frost the cupcake if you desire .

Carrot Halwa

2010-12-05T15:13:00.000+08:00

"Carrot halwa" is the most famous north indian sweet item rich in vitamin A as its main ingredient is carrot....

Ingredients:
2 cups shredded carrots(large eyed grater)
2 cups(if possible 1 cup full cream and 1 cup evaporated milk)
3 tablespoons unsalted butter/ghee
1/4 cup sugar
1/2 teaspoon cardamom powder
6 chopped roasted cashew nuts (To garnish)

Method:
Heat a non stick pan, heat the ghee and then add the carrots, saute till the raw smell of the carrots is replaced by distinct aroma.

Then add both the milk and cook for another 10min or until the milk is almost absorbed.

Add sugar and cardamom and cook further till it all comes to a single mass.

Serve with a garnish of pistachios, almonds or cashew nuts.

Badusha

2010-12-05T02:19:00.000+08:00

This is not too sweet and mild in sweetness... but loved for its unique taste and textures.

Ingredients:

For the Badusha
Maida / All purpose Flour - 4 cups
Butter - 175 gms
Baking soda - 1/4 tsp
Water - 1 & 1/4 cups

For Sugar Syrup
Sugar - 1 & 1/2 cup
Cardamom a pinch
Water - 1 & 1/2 cups
Milk - 1 tsp (optional)
Oil for frying (you can add 3 tsp of ghee if you so wish)

Method:

To make the Badusha

Measure out the flour

Add the baking soda and shift well

Add the butter to the flour

Crumble well to get this texture..

Slowly add the water and start kneading the flour into a dough. Keep kneading until you get a dough that is very soft but elastic in texture. When you punch it, it should punch back. It is very important to have the dough very pliable and soft.

When you are set to fry the Badushas, pinch out small balls from the dough. Circle them between your hands to form a perfect balls.

Then using your palm, press them down to form a circle. Then press your index finger in the middle to make a dent. It mostly punches back, but make sure you press the hole down.

Deep fry the badusha in batches on medium heat.

To make the badusha with pleats or folds, flatten the ball like the above,

Start folding from a point in and out like above.

You will have something like this..

Deep fry these again in hot oil over medium flame.

Meanwhile have the syrup cooking.

How to make the Sugar Syrup:
Mix the sugar with water and melt it. I normally strain it to remove the impurities. But you can add 1 tsp of milk which will get the impurities to surface to the top, which can be easily removed.

Continue cooking till you get one thread consistency. This can be checked by touching the syrup between your index and thumb. You will see one thread formed when you move your fingers away from each other.

At this stage add the cardamom, let it cook for few more seconds and switch off the flame.

Dip the cooked Badushas into the hot syrup, press down well using a ladle. Allow couple of minutes of standing time, remove out of the pan. It will absorb syrup when both are quite hot.

If the Syrup gets cold, you can heat it again on low flame. If required add little water to thin it.

Once all the Badushas are done, spread them on a plate, allowing it to cool down a bit.

Mango Strawberry Lassi

2010-12-04T17:42:00.000+08:00

Lassi is a popular India drink which many people from different culture love it.

Ingredients:

3-4 mango medium size peeled and cut

5-6 strawberry,remove the stem and wash

1 cup half and half or whole milk

1/2 cup yogurt

1-2 dash cinnamon powder

1-2 cup ice cube or more

some whipped cream

Method:

1. Pour all the above ingredients in blender, puree or blend until will combine. Then pour lassi into glasses. Top with some whipped cream before serve chill.

Tom Yam Shrimp with Pineapple

2010-12-04T17:34:00.000+08:00

A spicy ,sour and slightly tangy sweet seafood dish. This dish is really scrumptious, exotic and delicious!

Ingredients:1 lb shrimp with head attached ,cleaned

Seaoning:
2 tbsp tom yam paste (any brand)
2 tbsp ketchup*optional*
2 tbsp sugar or to taste
1 tbsp chili paste*optional*
1 tsp tamarind powder
salt to taste
3 cloves gralic,peeled and chopped
2 tbsp oil

3-4 leaves kaffir lime (daun limau purut)

Vegetables:
1 onion,peeled and sliced
1 small bell pepper, sliced
1/2 nos fresh pineapple,cleaned or can pineapple
1 stalk scallion,cleaned and cut

Method:
1. Heat skillet with oil at medium high heat,add in chopped garlic,fry until fragrant.Add in shrimp ,kaffir lime leaves and seasoning.Fry for 5 minutes,add in cut vegetables. Use spatula and mix the ingredients well.If it's too dry add in 3-4 tbsp water.

2. Fry ingredients for 10 minutes or until cooked,check seasoning before sprinkle with scallion.Dish out and serve warm.

Sago Pudding With Coconut Cream

2010-12-02T23:20:00.000+08:00

This sweet sago pudding is one of our favourite dish at all times........

Ingredients :

1 cup - Sago
3 cups - Water
1 cup - Lightly packed soft brown sugar
1 cup - Water (extra)
1 cup - Coconut cream (well chilled)

Method :
Soak the sago in the water for about 1 hour.

Pour into a pan, add 2 tablespoons of sugar and bring to the boil over low heat, stirring constantly.

Reduce the heat and simmer, stirring occasionally, for 8 minutes. Cover and cook for 2 to 3 minutes, until the mixture becomes thick and the sago grains are translucent.

Half fill 6 wet 1/2 cup moulds with the sago mixture.

Refrigerate for 2 hours, or until set.

Combine the remaining sugar with the extra water in a small pan and cook over low heat, stirring constantly, until the sugar dissolves.

Simmer for 5 minutes, until the syrup thickens. Remove from the heat and cool.

To serve, un-mould the sago and top with a little of the sugar syrup and coconut cream.

Oyster Sauce Chicken

2010-12-02T17:38:00.000+08:00

Ingredients:

1kg chicken meat

Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch

Vegetables:
3 - 4 Chinese dried mushrooms, softened and sliced
1 can bamboo shoots or 1 can baby corn
2 green onions, sliced on the diagonal into thirds
1 slice ginger, minced
1 garlic clove, minced

Sauce:
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon sesame oil
Oil for stir-frying

Method:
Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.

While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.

Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.

Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.

Soya Chunks Masala Varuval

2010-12-01T16:07:00.000+08:00

Soya Chunks are made from soya beans. Its perfect for vegeterian food. It is really healthy and has high nutritive values.........Soya chunks can be used with a collection of vegetables like potatoes, peas, carrots etc.......

Ingredients:
2 cups soya chunks
2 medium potatoes
1/2 tsp fennel seeds
1 star anise
1 inch cinnamon stick
1 tbsp ginger & garlic paste
1 onion, sliced
1/2 cup water
2 tbsp meat curry powder
1 tbsp dark soya sauce
1/2 tsp sugar
1/4 tsp turmeric powder
salt

Method:
Soak the soya chunks in hot water for about half an hour, then discard water. Squeeze out the excess water. Then wash them in clean water. Squeeze again. Set aside.

Dice the potatoes. Mix with salt and turmeric powder. Deep fry until golden in colour. Set aside.

Heat oil and fry fennel seeds, star anise and cinnamon stick until aromatic. Add in ginger garlic paste and the sliced onion. Sauté until the rawness gets over. Pour the water, add curry powder, soya sauce and the soya chunks.

Let the gravy simmer. Add the fried potatoes cubes and season with salt and sugar. Keep stirring gently until it becomes dry.

Lemon Pound Cake

2010-11-29T21:45:00.000+08:00

This cake is easy to make and has a lemon glaze...great for all times....!

Ingredients:
1/2 cup melted butter
2 well-beaten eggs
1 cup flour
1 tsp. baking powder
1 cup sugar
1 tbls. lemon juice
1/4 tsp. salt
1/2 cup milk

GLAZE:
1 1/4 cups powdered sugar
1 to 2 tablespoons milk
2 teaspoons lemon juice

Method:

Preheat oven to 250 degrees. Grease and flour a small loaf pan.
Cream butter and sugar. Add eggs and lemon juiced, beating thoroughly. Sift flour, baking powder and salt together. Gradually add to butter mixture. Add milk. Pour into prepared pan.
Bake 1 hour or until cake tester comes out clean.
Combine glaze ingredients, stirring until sugar dissolves. Drizzle over cooled cake.

Tom Yam Goong

2010-11-29T16:21:00.000+08:00

Tom Yam is probably one of the most well-known dishes from Thailand. It’s uniquely Thai and has become so famous that they made a movie with the name “Tom Yam Goong.” Not kidding.

Ingredients:

2 1/2 cups shrimp stock
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off. Devein if you wish)
3 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 slices galangal
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 teaspoons fish sauce or to taste
1 stalk lemongrass (use the white part only, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

Method:

In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.

Cook’s Note:

You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for Tom Yam soup. It’s really up to you, but the most popular Tom Yam is Tom Yam Goong, goong means prawns.

Sweet And Sour Prawns

2010-11-29T03:20:00.000+08:00

Sweet and sour prawns is a yummy and quick to do chinese recipe for all occassions........

Ingredients:
25 large prawns (heads & shells on)
Salt to marinate
Enough oil for shallow-frying the prawns
5 cloves black garlic, minced
4 slices of ginger, sliced thinly
3-4 red chilli peppers, sliced thinly

For the sauce:
1/2 bowl of ketchup
2-4 tbsps of sugar
1 tbsp soy sauce
1/2 tbsp white vinegar

Method:
First, shallow fry the prawns after marinating lightly with salt until prawns are lightly cooked - try not to overcook prawns.

Prepare the sauce with the ingredients listed above.

Next, saute the garlic, ginger and red peppers till fragrant - use medium to low heat. Now, pour in the prepared sauce and bring to a boil. Quickly add in the fried prawns and stir around well to coat evenly. Serve hot.

Fried Green Beans And Shrimps With Belacan Paste

2010-11-29T02:29:00.000+08:00

Ingredients:
1 bunch of fresh green beans - sliced diagonally
10 medium sized shrimp, shelled and deveined
2-4 tbsps of belacan
2 cloves garlic, minced or sliced

Belacan paste (Pound together in a mortar and pestle)
6 shallots, peeled
8 dried chilli peppers (softened slightly in hot water)
1-2 tsbps of dried shrimp, soaked in water briefly
1-2 tbsps worth of belacan paste, dry-fried in a wok (this is to bring out the pungent fragrance more)

Method:
Heat about 1 tbsp of oil in a pan or wok. Saute the garlic and the belacan paste together. Next, add the shrimps and stir-fry around briskly.

Finally, add in the previously blanched green beans. Do a taste test and add more of the specially treated belacan paste if needed.

Ven Pongal

2010-11-29T02:10:00.000+08:00

Ven Pongal is a popular Indian recipe and a definite item in the menu for any Pongal celebration. poojas' or special occasions...

Ingredients:
Raw rice - 2 cups
Green gram dhal - Half cup
2" piece of fresh ginger
one teaspoon jeera
one teaspoon pepper
Four tablespoon ghee
one spring of curry leaves
A pinch of asafotida

Method:
Wash the rice and dhal and add six cups water. Add grated ginger, salt and asafotida and pressure cook for three whistles.

In a kadai, put four tablespoon ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while. Add this to the cooked rice. Mix well.

Chocolate Peanut Butter Bars

2010-11-28T01:15:00.000+08:00

These bars are AWESOME!! They are very rich so ensure that they are cut into small squares (one bite size). Who can resist the combination of chocolate and peanut butter.......?

Ingredients:
1 cup packed brown sugar
2/3 cup butter
1/4 cup light corn syrup
1/4 cup peanut butter
1 tsp. vanilla
3 1/2 cups quick cooking oats
2 cups chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts

Method:
Preheat oven to 375F. For oat layer, in a medium saucepan stir together brown sugar, butter and corn syrup over medium-low heat until combined. Remove from heat and stir in 1/4 cup peanut butter and vanilla until smooth.

Place oats in large bown. Pour brown sugar mixture over oats stirring gently until combined. Press into the bottom of ungreased 9x13 pan. Bake in preheated oven for 10-12 minutes or until edges are lightly brown. Allow to cool in pan for a few minutes on wire rack while you proceed with the next step.

In the same pan stir together chocolate & butterscotch chips over low heat until melted. Stir in 2/3 cup peanut butter until smooth.

Sprinkle 1/2 of the peanuts over oat layer in pan. Slowly pour chocolate mixtur over oat layer spreading evenly. Sprinkle the remaining peanuts over chocolate.

Cool on wire rack for several hours or until firm. Cut into 1-inch squares. Makes about 100.

Blueberry Muffins

2010-11-27T00:40:00.000+08:00

Fabulous blueberry muffins - light, fluffy, and packed with blueberries. Don't Miss them........

Ingredients:
2 cups of self-rising flour
1/2 cup sugar
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter, melted
1 1/2 cup blueberries

Method:
Preheat oven to 425. Lightly grease 24 (1-inch) mini muffin pan cups. In a medium bowl combine flour and sugar. Make a well in the center; then add milk, egg, and butter. Stir gently until mixture begins to form a soft dough; fold in berries.

Spoon mixture into the mini muffin cups, dividing equally. Bake until tops are golden brown, 12-15 minutes and serve warm.

For blueberry muffins prepare batter as directed above, but spoon batter into 12 lightly greased three inch muffin tins. Bake at 425 until tops are golden brown, about 15-18 minutes.

Coconut Bun

2010-11-25T23:56:00.000+08:00

These buns are simply delicious...I used to have them for evening tea during my childhood.....

Ingredients:

For Bun:
2 cups plain flour
4 tbsp sugar
1 1/2 tsp active dried yeast
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg

Coconut Filling:
1 cup grated coconut
1/3 cup grated palm sugar (or more as per desired)
1/2 cup water
1 tbsp plain flour

Egg Wash:
1 egg yolk
1 tbsp water

Method:
Whisk together the flour, yeast, sugar and salt. Set aside.

Heat milk and butter until the butter melts and the mixture is about 50° C warm. Pour into the flour mixture. Also add the egg into the flour. Knead the dough until smooth and shiny. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Meanwhile, heat the water and palm sugar until the sugar dissolves. Add the grated coconut and flour. Stir constantly until the mixture becomes soft paste. Remove from heat and let the coconut filling cool.

Punch down the dough and knead gently on a lightly floured surface. Divide dough into 12 equal sized balls. Flatten the each ball and fill with the completely cooled coconut filling and seal the bun neatly. Gently rotate the bun repeatedly until it forms a smooth-skinned ball. Place each bun into a greased baking dish. Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.

Beat together the egg yolk and water. Egg wash the buns. Bake in a preheated oven at 190° C for 20 minutes.

Moist Chocolate Cake

2010-11-25T23:30:00.000+08:00

I've tried this chocolate cake...and it turned out soft and moist..!

Ingredients:
1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
1 1/2 cup castor sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup milk

Method:
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside. Dissolve the coffee with hot water. Set aside.

Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with milk. Start and end with the flour mixture.

Pour the batter into a greased baking pan. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.

For the Chocolate Ganache:
100 gm cooking chocolate
50 ml UHT whipping cream
1 teaspoon butter

Combine chocolate and whipping cream in a heat resistant bowl, dissolve the double-boiler.

When all dissolved, turn off the heat and add butter and mix well. Let it cool and pour over chocolate cake.

Kuih Keria

2010-11-24T17:04:00.000+08:00

Kuih Keria is just a combination of flour and steamed sweet potato flesh, shaped into rings and deep fried. Traditionally coated in a sugar glaze that’s left to crystallize (allowing for a great crunch when you bite into one).

Ingredients:

250g sweet potato, cooked and mashed

50g all purpose flour
15g glutinous rice flour
A pinch of salt
1tbsp water or adjust accordingly ( it depends on the type of sweet potato you use)

Method:
1. Combine all ingredients and knead till smooth dough.
2. Weight dough 30g each and shape it into small ball.
3. Flatten the ball, made a hole in the middle of the dough, and shape it like a donut shape (don’t need to use donut cutter).
4. Heat oil in a wok, deep fry sweet potato ring over medium flame till golden brown. Dish out and drain.

To coat Kuih Keria:-
1. In another clean pot, cook 1/3 cup sugar and 2tbsp water until syrupy and thick. Add fried sweet potato ring and coat well.
2. Serve warm with a cup of tea or coffee

My note: The above flour and water ingredients just for your reference only, this is because difference type of sweet potato get difference texture of dough, you need to adjust the flour and water accordingly. Sometime I don’t need to add water but have to add more flour instead.

Kuih Lapis Batavia

2010-11-24T03:55:00.000+08:00

Kuih lapis Batavia or spekkoek (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then grilled separately, making the creation of a kuih lapis an extremely laborious and time consuming process.

Ingredients:
325g unsalted butter
175g fine granulated sugar
120g cake flour
1/8 tsp salt
1 tsp mixed spices(refer to notes below)
2 tbsp brandy
5 egg whites
18 egg yolks

Mixed spices
28g cinnamon powder
15g clove powder
7g star anise powder
15g cardamom powder

Method:
1. Sieve the soft flour and mixed spices together.

2. In a mixer, cream the soft butter, salt and 100grm of sugar until light and fluffy, then slowly beat in1 egg yolk at a time. Gradually add the brandy, flour and spice mixture.

3. In another bowl, whisk the egg whites and the remaining sugar until a soft peak forms, the egg whites should not be too stiff.

4. Add 1/3 of whisked egg whites and mix thoroughly, then fold in the rest of the egg whites into the mixture GENTLY.

5. Pre-heat a top grill .

6. Grease a piece of greaseproof paper and place it at the bottom of the 8 inch square cake pan.

7. Evenly spread 2 scoops (heaped tablespoon) of the cake mixture on the greaseproof paper.

8. Grill until golden brown (5-6 minutes). Rotate the pan while baking and use a skewer to prick any air bubbles that form.

9. Repeat the process until all the cake mixture has been used.

10. Make sure the cake surface is even before adding additional layers. You could use a flat base glass to press down on cake.

11. When the last layer is complete, bake the cake in a pre heated oven at 300 f for 15 minutes. Remove the cake from the pan and allow to cool before serving.

Superior Cranberry Pecan Muffins

2010-11-24T03:43:00.000+08:00

Muffins are my all time favourites. Just love the taste of cranberries in this muffins.

Ingredients:
1 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1/3 cup butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla
1 cup cranberries, coarsely chopped
1/2 cup pecans, chopped

Method:
Preheat oven to 400F. Line or spray 12 muffin cups.
In a large bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients and stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Bake 15-20 minutes.

Eggless Pumpkin Spiced Muffins

2010-11-24T02:32:00.000+08:00

Another Vegetarian Muffin which will be loved by all for its sweet aroma and taste...

Ingredients:
All purpose flour - 1 2/3 cups
Baking powder - 1/4 tsp
Baking soda - 1 tsp
Ground Cinnamon - 1 tsp
Ground Nutmeg - 1 tsp
Ground Cloves - 1 tsp
Sugar - 1 1/2 cups
Pumpkin Puree - 1 cup
Canola Oil - 1/2 cup
Water - 1/2 cup
Flax seed powder - 2 TBSP mixed with 6 TBSP of water
3/4 cup walnuts (Optional)

Method:

1. Pre-heat oven to 400C.

2. In a large bowl combine the flour, baking powder, baking soda and all the spices. Mix well.

3. Add the sugar and mix thoroughly.

4. Now add the pumpkin puree, oil, water, flax seed powder mixed with water and the chopped nuts. Mix well.

5. Line a 12-cup muffin pan with liners and spray with non stick cooking spray.

6. Fill the muffin cups evenly with the batter (about 2/3 full).

7. Bake it in the pre-heated oven for about 20-25 minutes or until a tooth pick inserted come out clean.