Sago Gula Melaka  

Posted by: Julia in

Ingredients :

  • 1 pkt Sago
  • 1 piece pandan leaf
  • 4 tbl White sugar
  • 500 ml Water
  • Salt
  • Coconut milk to serve
  • Palm sugar to serve
Directions :
  1. Mix all the ingredients except sugar in a pot and bring to the boil.
  2. Simmer until most of the water is absorbed, adding sugar about three quarters of the way through the cooking process.
  3. Pour into moulds and allow to set. Serve when cool, with coconut milk and palm sugar.

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Bandar Mahkota Cheras Toll Free Route  

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Stir-Fried Mixed Vegetable  

Posted by: Julia in

Ingredients :
  • 150 gms broccoli (cut into florets like picture)
  • 150 gms cauliflower (cut into florets like picture)
  • 100 gms button mushrooms or chinese dried mushroom (if latter, please pre-soak and cut into halves. Remove stem)
  • 1 medium sized carrot (sliced)
  • 1/2 tin of asparagus clams (optional)
  • 100 gms baby corn (optional)
  • 4 bulbs garlic (minced)
  • 1 1/2 tablespoons cooking oil
  • 1 tablespoon corn flour (mix with 50 ml water and stir to make corn starch)
  • Half cup hot water
Seasoning :
  • 1 1/2 tablespoons oyster sauce
  • 1 teaspoon light soya sauce
  • White pepper powder to taste
  • 2 teaspoon chinese cooking wine (optional)
Directions :
  1. Heat oil in wok till oil starts to smoke. Add garlic and mushrooms. Stir fry for 1 minute.
  2. Add cauliflower, carrot, asparagus clams and baby corn. Continue to stir fry for 3 minutes, adding hot water gradually. Cover for 1 minute. Add broccoli and continue to stir fry. Add a little bit more of the hot water if it becomes too dry.
  3. Add flavouring above and continue to cook until broccoli is slightly limp. If the sauce is too watery, add a little bit of the corn starch to thicken the sauce.
  4. Serve hot with preferably with rice.

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Sambal Ikan Bilis With Tang Hoon  

Posted by: Julia in

Ingredients :
  • 3/4 bowls of ikan bilis (rinsed)
  • 20 grammes / 1 small bundle of Tang Hoon (soaked to soften it)
  • 1 large onion (cut into rings)
  • Cooking oil
  • 40 ml hot water
Sambal (pound together) :
  • 4 to 8 red chillis (ensure seeds are completely crushed during pounding)
  • 6 cloves garlic
  • 4 cloves shallots
Seasoning :
  • Salt and sugar to taste
Directions :
  1. Heat 2 tablespoons of cooking oil and fry ikan bilis till crisp. Remove ikan bilis and discard oil.Heat oil 2 tablespoons of cooking oil and saute sambal ingredients on medium heat till aromatic and semi-brown. Set aside.
  2. Next, heat up 2 teaspoons of cooking oil in wok and saute onions till beginning to limp. Add sambal and continue to stir briskly for 15 to 30 seconds. Add tang hoon and water and bring water to boil. Let the tang hoon cook for not more than 1 minute whilst you add seasoning. The water should be reduced by now.
  3. Return fried ikan bilis into the wok and mix well with the ingredients prior to serving. The fried ikan bilis is only added in prior to serving to preserve its crunchiness as against the softness of the tang hoon.
  4. Serve with white rice.

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I'd Love You to Want Me - Lobo  

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Almond Cookies  

Posted by: Julia in

Ingredients :
  • 8 ounces (1 cup) palm oil
  • 1 cup granulated sugar
  • 2 eggs
  • 2 to 3 teaspoons almond extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • whole unpeeled almonds
Directions :

  1. Preheat the oven to 325 F (165 C) and line cookie sheets with parchment paper.
  2. In a large bowl cream palm oil, sugar, eggs and almond extract.
  3. In another bowl mix flour, baking soda, baking powder and salt.
  4. On low speed, slowly mix the dry ingredients into the wet ingredients.
  5. Roll dough into one inch balls and place them 2 inches apart on the cookie sheet. These cookies will spread so make sure to give them plenty of room.
  6. Press an almond into the center of each cookie.
  7. Bake for 16-18 minutes or until light golden brown. Allow cookies to cool to room temperature. They can be stored in an airtight container for a week but taste best within the first three days.

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Pineapple Tart Pastry  

Posted by: Julia in

Ingredients :

Pineapple jam :
  • 2 pineapples
  • 250 grammes granulated sugar
  • 5 cloves
  • a dash of cinnamon powder
  • 1 tablespoon lemon juice
Tart :
  • 1 lbs flour
  • 10 oz. butter
  • 2 – 3 egg yolks
  • Some cold water
  • 4 teaspoon castor sugar
Directions :

Pineapple jam :
  1. Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.
  2. Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.
Tart :
  1. Sift the flour and add in the castor sugar.
  2. Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.
  3. Add egg yolks and cold water at the same time and knead well lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness.
  4. Bake using 160 degrees Celcius / 325 degrees Fahrenheit) for 20 minutes. When placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.

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Christmas Log  

Posted by: Julia in

Ingredients :
  • 175g (6oz) Butter
  • 175g (6oz) Plain Chocolate melted
  • 150ml (¼ pint) Double Cream
  • 100g (3½oz) Caster Sugar
  • 90g (3oz) Plain Flour
  • 75g (3oz) Icing Sugar
  • 4 Eggs
  • 4 tbsp Rum
  • 1 tbsp Cocoa Powder
  • 1 tbsp Coffee Essence
  • Icing Sugar
Directions :
  1. Pre-heat oven to 200°C: 400°F: Gas 6
  2. Grease and line a 33 x 22 cm (13 x 9 inch) Swiss roll tin.
  3. Cream the eggs and sugar in a large bowl.
  4. Fold in sieved flour and cocoa powder.
  5. Transfer to tin.
  6. Bake for 12-15 minutes or until risen and golden.
  7. Allow to cool slightly.
  8. Sprinkle caster sugar on a sheet of greaseproof paper (placed on a dampened cloth).
  9. Turn out the cake, trim edges and roll up.
  10. Cool.
  11. Whisk together the cream, rum and coffee until stiff.
  12. Gently unroll the cake and spread with the filling.
  13. Re-roll.
  14. Cream the butter, icing sugar and chocolate together.
  15. Coat cake with the chocolate mixture.
  16. Sprinkle with icing sugar.
  17. Chill for an hour before serving.

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如果你聽見我的歌 - 王力宏  

Posted by: Julia in

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Ginger Cookies  

Posted by: Julia in

Ingredients :
  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ¾ tsp cinnamon powder
  • 1 tsp ground ginger powder
  • ¼ tsp salt
  • 120g butter
  • 80g castor sugar
  • 30g golden syrup
  • 25g grated fresh ginger
  • 1 Tbsp demerara sugar
Directions :
  1. Sift flour, baking powder and bicarbonate of soda into a mixing bowl. Add ground ginger, cinnamon powder and salt to mix.
  2. Cream butter and sugar until light, then beat in the golden syrup and grated ginger.
  3. Stir in the sifted dry ingredients to mix. Lightly form the mixture into a ball of dough.
  4. Roll out between two plastic sheets. Stamp out into rounds. Place on lightly greased trays and sprinkle over with demerara sugar. Bake in a preheated oven at 180°C for about 13-15 minutes.
  5. Leave the cookies on the trays for 1-2 minutes before transferring them to wire racks to cool.

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