Rainbow Color Pudding

Rainbow Color Pudding

Ingredients

2 tbsp (20 g) gelatin powder

250 ml water

4 egg whites

160 g caster sugar

1 tsp vanilla

a little red, green, yellow colouring

1 cup desiccated coconut, for coating

Method

1 Put gelatin powder and water into a small pot and boil until dissolved.

2 Whisk egg whites and caster sugar until stiff. Mix in vanilla and gelatin. Divide into 4 portions.

3 Colour one portion red one yellow, one green and leave one portion uncoloured.

4 Pour red portion into a square pudding mould (18 cm) 

        and leave to set in the fridge before adding green, yellow and white portion respectively.

5 Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving.

Curry Mee (curry noodles)

Curry Mee

Ingredients:

280 g mee (noodles)

100 g bee hoon (rice vermicelli) soaked

3 stalks smashed lemon stalk

2 stalks curry leaves

15 g bean sprouts

1 & 1/2 tbsp curry powder

1 liters of thin coconut milk

200 ml of thick coconut milk

Sub ingredients:

1/4 chicken cut into pieces

10 pcs tau pok (soya bean cake)

30 g cockle flesh

cuttle fish (boiled and cut into pieces)

Curry Spices (pounded):

6 shallots

1/2 whole garlic

1 small piece turmeric

15 g galangal

4 pieces candle nuts

A small piece of belacan (prawn paste)

3 tbsp chili paste

Seasoning:

1/2 tsp msg

1/2 tbsp sugar

A little bit of salt

Method:

1 Curry soup: Heat 6 tbsp oil, sauté curry spices until fragrant, add in lemon stalk, curry leaves,

        curry powder and chicken. Keep stir-frying.

2 Pour in thin coconut milk and simmer in low heat until the meats are cooked. Add in tau pok, 

        cook for another 5 minutes, pour in thick coconut milk and seasoning. Bring to boil.

3 Blanch mee, bee hoon and bean sprout until cooked. Drain and put in  serving bowl.

4 Place cockle and cuttle fish on top, then fill in the curry..

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Spicy Chicken Masala

 

Spicy Chicken Masala

Ingredients

Marinate

0.5 kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chili powder (adjust to suit your spice level)

1/4 tsp turmeric powder

salt to taste

Make a paste:

6-7 cashew nuts

4-5 tbsp milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Other Ingredients

3-4 tbsp oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

1/4 tsp cumin powder

(Coriander leaves for garnish)

Method

1 Marinate chicken pieces in chili powder, turmeric powder, curds and salt for 20 min's.

2 While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.

3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5 Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.

6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8 Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

Source from Internet

Laksa

Laksa

Ingredients A:

400 g wolf herring (ikan Parang) / mackeral

1/2 liter water

1 stalk lemon grass

1/2 tsp salt

300 g laksa noodles

Ingredients B:

60 g tamarind pulp

1 liter water

2 pcs tamarind slices

1 stalk polygonum (daun kesom)

1 tsp salt

1 tbsp sugar

Ingredients C:

120 g shallots

1/2 clove garlic

1.3 cm galangal

1.3 cm turmeric

2 stalks lemon grass

3 red chilies

3 dried chilies

5 g belacan (solid prawn paste)

Garnishing

1 small cucumber

1 or 2 big red onions

1/2 ginger flower

1 red chili

80 g mint leaves

3 tbsp prawn paste

Method

1 Put  bruised lemon grass and salt in boiling water. Cook fish for 5 minutes.

2 Take fish out to cool and remove flesh.

3 Strained fish stock into a new pot, add  ingredients C, ingredients B, simmer over low heat for 30 minutes.

4 Before serving, bring gravy to a boil, and add in half of the fish flesh. Lower heat.

5 Place laksa noodles into a bowl and top up with garnishing.

6 Ladle hot gravy over, top with more fish flesh and serve with (prawn paste sauce)

Nine Layer Cake

Nine Layer Cake

Ingredients1 7 - inch square baking tin
50 g sifted rice flour
120 g green bean flour
220 g sifted tapioca flour
300 ml thick coconut milk
150 ml water
Few drops of food colouring (5 colors)

Seasoning420 g sifted sugar
300 ml thick coconut milk
150 ml water

Method

1    Mix Seasoning together. Bring to boil and stir till sugar dissolves. Set aside.
2    Combine all ingredients except food colouring. Stir till mixture is smooth.
      Stir in Seasoning (from step 1). Divide batter into 5 portions. Stir in a few drops of
      different food color to each portion to get 5 different colours of batter.
3    Grease baking tin and line grease proof paper. Place baking tin in steamer and steam for 5 minutes.
      Remove baking tin in steamer. Pour in half cup of the first colour batter, return baking tin
      to steamer and steam for 5 minutes.
4    Repeat the layering and steaming with a different colour of batter for each layer,
      steam for 15 minutes to cook through. remove and let cool. Cut into serving pieces.

Japanese Vegetable Pancakes

Japanese Vegetable Pancakes

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation

1    Mix together the vegetables.
2    Mix together the remaining ingredients to form a smooth batter.
3    Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4    On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5    On medium heat, brown well the patties on one side, then flip and brown on the other side.
6    Serve hot or cold.

Source from  internet 

Pumpkin Cakes

Pumpkin Cakes

Ingredients
Square or round baking tin (25 cm)

Or small cups for shaping

Batter
600ml water
210g sifted rice flour
1/3 tsp alkaline water

Filling
80g dried mushrooms, soaked
60g dried shrimps, soaked
80g Chinese sausage
60g garlic
60g shallots
450g pumpkin, shredded

Seasoning
3 tsp salt
2 tsp pepper

Method

1    Batter - Blend all batter ingredients till smooth.
2    Filling - Put all filling ingredients except pumpkin in food processor and chopped finely.
3    Heat 2 tablespoon oil in wok. Stir-fry Filling ingredients till fragrant. Add shredded pumpkin and       Seasoning. Stir-fry thoroughly, pour in batter and cook for a while. Spoon batter into greased baking tin.
    Place baking tin on steaming rack and steam over high heat for 15 minutes. Remove and allow to cool.
    

Ketayap

Ketayap (Kuih Dadar)

Ingredients

Batter

120g wheat flour
1/2 tsp salt
1 egg beaten
1/2 cup milk or coconut milk
5 pandan leaves - to extract 

3 tsp essence and green coloring

Fillings

250g grated coconut, peel outer skin
1 tsp corn flour
1 piece palm sugar, cut into cubes
3 tsp sugar
3 tsp water
2 pandan leaves, tie into knot

Method

    Batter

1. Mix pandan juice, coloring and milk. Add flour in a mixing bowl. Make a hole in the center.
    Add in the beaten egg. Add milk pandan mixture a little at a time. Stir thoroughly to form a smooth batter.
    Keep aside.

   Filling

2. Dissolve sugar and palm sugar with water. Add pandan knot. Heat until the sugar dissolves.
    Add grated white coconut. Stir mixture until dry and fragrant. Cool before use.

3. Grease the hot pan with a little oil. Ladle in batter to make a thin pancake. When the bottom is 

    golden brown, remove. Repeat till all the batter is used up. Transfer a piece of pancake on a flat surface. 

    Spoon in some fillings. Fold in both ends and roll up.

Hand-Made Flat Noodles

Hand-Made Flat Noodles

Ingredients

180 g plain flour

1/2 egg

1/4 tsp salt

adequate cold water

1 liter stock

1/2 tbsp onion oil

Sub-ingredients

130 g minced meat

15 g black fungus

3 pcs mushrooms

30 g sayur manis (sweet vegetable) leaf only

30 g ikan bilis (anchovies)

1/2 tbsp chopped garlic

Seasoning A

1 tsp oyster sauce

1 tsp soy sauce

1/4 tsp sesame oil

some water

Seasoning B

1/2 tbsp soy sauce

1/4 tbsp oyster sauce

1/4 tsp dark soy sauce

dash of pepper

Seasoning C

1/2 tsp ikan billis stock granule

1/4 tsp pepper

dash of salt

Method

1 Sieve the flour into a mixing bowl, open a well in center, beat in the egg, add salt and pour in water, mix flour until it becomes a smooth dough. Let stand for a few hours

2 Deep fry the anchovies until crispy, soak black fungus and then juliennes, saute garlic and oil until fragrant, soaked mushroom and juliennes then saute in oil. 

Add in seasoning A and simmer for 10 minutes, saute garlic in oil, add in minced meat and seasoning B, stir-fry and dish out.

3 Boil stock with vegetable and seasoning C

4 Flatten the dough with hand, and then use a noodle maker to roll out the noodles accordingly.

5 Boil half pot of water, cook the noodles and blanch in cold water, then return to boiling water and blanch, then drain and put into serving bowl.

6 Arrange all the prepared ingredients on top of noodles, pour in the stock, drop some onion oil on top and serve.

Salted Fish Meat Bean Curd

Salted Fish Meat Bean Curd 

Ingredients 2 rolls Japanese ( or normal) bean curd
  1 pc deep fried salted fish
  100g minced meat
10 trimmed green peas
3 mushrooms soaked 
50g carrot (cut into small cubes)
1 tsp minced garlic
 400ml water

Seasoning 
  1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
  Dash of pepper and sprinkle some sesame oil
1 tsp tapioca flour mixed with 1 tbsp water for thickening

Method

1 Deep-fry honey peas with a little bit oil and set aside.
2 Deep-fry bean curd until golden brown. Remove onto a plate.
3 Heat wok and fry minced garlic, carrot, mushrooms, with a little bit oil.
4 Add in minced meat, seasoning with some water and bring to a boil.
5 Finally mix in green peas and bean curds together and add flour mix for thickening.

Pandan Peanut Pudding

Pandan Peanut Pudding

Ingredients A110 g rice flour
30 g green bean flour
13 ozs water
1/2 tbsp corn flour
(Mixed all)

Ingredients B140 g sugar
2 tbsp peanut butter
15 ozs water
(Melt all)

Green Topping C20 g rice flour
40 g flour
20 g tapioca flour
5 ozs coconut milk + 4 ozs water
1 tbsp pandan leaf juice
1 tbsp sugar
1/2 tsp salt
Adequate green coloring

Method

1    Pour B into A. Mix well and cook till thick.
2    Pour half of the batter onto a (6 X 9) inches greased tin to steam for 7 minutes then the other half for 7 minutes too.
3    Mix C and sieve well.
4    Then pour on top of peanut layer and steam again for 10 minutes at medium heat.

Chicken Souvlaki

Chicken Souvlaki 

Ingredients2 cloves garlic
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp oregano
I tbsp salt
1 tbsp black pepper

Method

1    Marinade chicken with garlic, lemon juice, olive oil, oregano, salt and pepper for at least 1 hour..
2    Serve on tortilla, pita or lettuce with feta cheese, green peppers and black olives.

Source:

http://recipeland.com/recipe/v/Chicken-Souvlaki-Marinade-50704

Stir-fried Prawns With Green Peas

Stir-fried Prawns With Green Peas

Ingredients

120g medium size prawns, peeled
2 eggs
200g frozen green snow peas
1tbsp spring onion finely chopped
salt, to taste

Marinade

1/8 tsp salt
1/2 tsp Chinese wine
1/4 tsp corn flour
pepper, to taste

Method

1 Rinse prawns and mixed with marinade, set aside
2 Soaked frozen green peas  with boiling water for 3 minutes. Rinse with cold water, drained and sprinkle a  pinch of salt.
3 Beat eggs and season with salt, set aside.
4 Add prawns (1) in pre-heat oil and cook in high heat then add in green peas (2) and continue to stir for another minute.
  Move prawns and green peas to a side and add some oil into frying pan.
5 Pour seasoned eggs (3) into frying pan and quickly stir-fry everything evenly.
  Add spring onion when egg is half cooked. Dish up and don't overcooked egg.

Black Pepper Crabs

Black Pepper Crabs

Ingredients

1 kg crabs

2 tbsp oil

1 tbsp chopped garlic

1 onion chopped

1 tbsp chopped spring onion

150 ml water

Seasoning

1 tbsp ground black pepper

1 tbsp light soya sauce

1 tbsp oyster sauce

1 tsp sugar

2 tbsp Chinese wine

Method

1 Clean the crabs. Coat with corn flour and deep-fry in hot oil until cooked. Dish and drain.
2 Heat up 2 tbsp oil, saute chopped garlic and onion until fragrant. Add in seasoning and stir well.
3 Add in crabs, chopped spring onion, water and stir-fry at high heat until dry. Dish up and serve.

Mazita Zulkifli's Kek & BAKeri

These photos are copied from Mazita Zulkifli's Facebook with permission

Egg Tarts

Egg Tarts

Ingredients

Crust

120g butter

230g plain flour

50g icing sugar

1 egg, whisked

dash of vanilla extract

Fillings

3 eggs

110 g caster sugar

220 g hot water

80 g evaporated milk

1/2 tsp vanilla extract

Method (Crust)

1 Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2 Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

3 Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)

4 Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (Fillings)

1 Add sugar into hot water, mix until completely dissolved.

2 Whisk egg with evaporated milk. Pour in sugar water. Mix well.

3 Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Baking

1 Preheat oven to 200C. Bake tarts for 10 to 15 minutes until the edges are lightly brown.

2 Lower the heat to 180C. Bake for  to 15 minutes until the custard is cooked through or firm to the touch. 

Spring Rolls

Spring Rolls

Ingredients

Skin

250 g all purpose flour 

1 egg

Little salt

Water to make batter

Filling 

2- 3 carrots grated

2 stalks leek shredded and well washed (white section only)

1/2 tsp ginger minced

1/2 tsp garlic minced

100 g cabbage shredded

50gms mushrooms chopped

75 g sprouted beans

3 green chilies chopped

Salt to taste

2 tbsp soya sauce

1/2 tbsp white pepper powder

Method

1 Sift the flour and add salt, egg and water and make a smooth batter.

2 Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.

3 Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.

4 To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.

5 Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.

6 Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.

7 To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.

8 Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.

9 Deep fry in hot oil until golden.

10 Serve the vegetarian spring roll hot.

Layer Cake

Layer Cake

Ingredients

One 18 cm square tin

300g butter

250g icing sugar

5 egg whites

1 tsp baking powder

15 egg yolks

110g Hong Kong flour

1 tbsp mixed spices

1 tsp brandy

Method

1 Preheat upper and lower elements of oven to 200*C. Grease baking tin and line with grease-proof paper.

2 Beat butter with half the icing sugar (125g) until light and fluffy. Set aside.

3 Beat remaining icing sugar with egg whites and baking powder until firm peaks form. Add egg yolks one at a time, beating well after each addition.

4 Fold cutter mixture (Step 2 ) into egg mixture (Step 3). Fold in Hong Kong flour followed by mixed spices and brandy.

5 Pour 1/2 cup batter into baking tin and spread evenly. With both upper and lower elements set  to 200*C, bake until golden brown. Remove from oven, prick several holes, and brush with melted butter to keep cake moist.. Spread another 1/2 cup batter over first layer. Bake until golden brown, remove from oven, prick several holes, and brush with melted butter.

6 Switch off lower heating element. Repeat layering and baking until only 1/2 cup batter is left. Set both upper and lower elements to 180*C, Spread remaining batter evenly and bake for 10 minutes.

Sweet Potato Balls

Sweet Potato Balls

Ingredients
500g Yellow flesh sweet potato
60g caster sugar
60g plain flour
60g tapioca flour
Pinch of salt
2 tbsp concentrated coconut milk
30g grated white coconut shreds

Coating
Some plain flour

Method

1	Peel and slice sweet potatoes. Steamed till cooked.
2	Combine step 1 with the rest of the ingredients together. Knead into a dough
3	Coat your palm with some flour to prevent batter from sticking onto it.
4	Pinch some batter (from step 2) and roll into a small ball. Drop gently into hot oil. Repeat process with all the remaining batter. Scoop it up when it turns yellowish brown.
	Drain off excess oil and serve. freewebsubmission

Thai Prawn Curry

Thai Prawn Curry

Ingredients

500g prawns
2 stalks lemon grass (flatten)
2 calamansi leaves
150ml thick coconut milk
1 large red onion, cut in wedges
2 tomatoes cut into 8 pieces
2 tbsp lime juice

Ground spices
10 dried chilies –soak to soften
5 red chilies
3 bird's eye chilies
5 pcs shallots
4 pcs garlic
1 pc coriander root

6 oz package fresh mushrooms
2 slices galangal
1 tsp toasted shrimp paste

Seasoning 

 adequate salt
adequate sugar
1/4 tsp black pepper
1 tsp anchovies powder / anchovies stock cube

Garnishing
Chopped coriander leaves and chili curls

Method

1    Heat oil, saute ground spices until fragrant.       
2    Add in lemon grass, tomatoes, and calamansi leaves and saute for about 30 seconds       
3    Add in coconut milk and lime juice, stir and bring to a boil. Simmer gently the gravy. In between add in the seasoning, mushrooms and prawns. Cook for further 4 minutes.        
4    Finally add in red onions, and cook for another 2 minutes. Add in the basil and serve over rice.        
      Dish onto serving plate and garnish the dish. Serve hot with rice.       

Curry Puff

Curry Puff

Ingredients

Fillings

500g potatoes

1 large onion chopped

2 tbsp curry powder

1/4tsp chili powder

60g mixed vegetables

150g chicken, cubed

2 tbsp soy sauce

1 tsp salt

Pastry

Dough A

200g plain flour

130g margarine

Dough B

500g plain flour

50g sugar

200g margarine

180 ml water

Method

1 Filling: Wash and peel potatoes. Boil until cooked and cut into cubes.

2 Heat 4 table spoon oil in wok. Brief stir-fry chopped onion. Tip in curry powder and chili powder and fry until fragrant. Add mixed vegetables, chicken, soy sauce and salt and fry until cooked through. Remove and set aside to cool.

3 Dough A - Work margarine into sifted plain flour and knead until smooth. Divide into small balls.

4 Dough B - Sift plain flour. Mix all ingredients together and knead until smooth. Divide into small balls. Wrap Dough A with Dough B.

5 With rolling pin, flatten dough into rectangle. Roll up into cylinder, fold length wise into half, and shape into ball. Wrap up filling with dough and twist patterns along open edges.

6 Heat 2 bowls cooking oil in wok, deep-fry curry puffs until golden brown.

Yakitori Chicken Kebabs

Yakitori Chicken  Kebabs

Ingredients

2 chicken breasts, 8-10 oz. each, skinless boneless (Organic does taste better!)

a bunch of green onions (scallions), cut into 2 inches segments

bamboo skewers

1/2 cup soy sauce

1/2 cup sake

1/2 cup sweet rice wine (Mirin)

1/4 tsp ground ginger

2 garlic cloves, chopped very finely

3 tbsp sugar

aluminum foil

Method

1 Wash the chicken, pat dry with paper towels, and cut crosswise into 1/2 inch strips

2 Wash and cut the scallions into 2 inches strips

3 Skewer the chicken strips and scallions onto a pair of bamboo skewers (using 2 makes it easy to turn over).   You may also place the scallions on separate skewers as they do not need to cook as much.

4 Mix in soy sauce, sake, mirin, ginger, garlic, and sugar in a small sauce pan.

5 Bring to a boil, then reduce about half till the sauce is a bit syrupy, set aside about 1/3 of the sauce.

6 Meanwhile, preheat your grill to high, clean and oil your grate when it is hot enough.

7 Place some aluminum foil to protect the exposed part of the skewers and then place them on the grill.

8 After 3 minutes, turn the skewers over and brush with some of the sauce

9 The whole grilling process should take 8-10 minutes depending on your grill and the thickness of the chicken.
  Serve immediately with the sauce you set aside
  Source taken from http://homerecipes.org

Butter Prawn

Butter Prawn



Ingredients
500 g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
Some curry leaves
1/2 tbsp chopped small chili (optional)

 Seasoning
1/2 tsp salt
1/2 tsp sugar
Dash of chicken stock granules

Method

1. Heat up oil for deep frying, put in prawns and deep-fry until  cooked. 
    Dish and drain.

2. Combine egg yolks, evaporated milk and mix well.

3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2), 
    keep stirring until the mixture form into  very fine shreds. Add in curry leaves, 
    small chili, 

seasoning and mix well.

4. Put in prawns and mix well. dish up and drain off the excess oil.