Potato Chips Cookies

Ingredients:
2 cup all-purpose flour

250g unsalted butter

1/2 cup castor sugar

1 tsp vanilla essence

2-3 cup Potato Chips ~ crush finely (Any brand will do)

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine butter, sugar & vanilla. Beat till creamy & fluffy. Add potato chips & flour (alternatively). Stir until well blended.
3. Shape into 1-inch balls and place on an ungreased cookie sheet. Dip bottom of drinking glass into sugar and use to slightly flatten balls.
4. Bake for 14-16 minutes, or until slightly brown. Remove to wire rack to cool.

Bubur Lambuk Terengganu

Today menu for our breakfast?? Craving for the mosque porridge but lazy to fetch some as the queue is long awaits especially porridge at Sultan Mosque! So, I decided to make Bubur Lambuk for my kids' lunch.....I opt Daun kunyit & Daun limau as my kids don't like it....I make minced chicken, minced beef & prawns in my bubur lambuk.

Ingredients:
2 cups rice

300g minced meat

150g medium prawn

150g chicken ~ cut cube/bite size

10 shallots ~ sliced thinly

8 clove garlic ~ sliced thinly

2” ginger ~ sliced thinly like a matchstick

250ml coconut cream

2 screwpine leave (tie knot)

½ tbsp white pepper

1 tsp black pepper

Salt to taste

Directions:

1. Cook the rice together with the screwpine leaves like how you prepare your porridge.
2. Once the rice becomes porridge, add in the shallots, garlic & ginger.  Keep stirring for 5-8 minutes on a low fire.
3. Then add in the minced meat, prawn & chicken.  Continue stir till all the meats are cooked.
4. Let it cook for another 5 minutes but keep stirring unless use a non-stick pot.  Add slowly coconut cream & continuously stir.  Add black/white pepper & salt to taste.
5. Lastly, add the chop spring onion & slow cook another 10 minutes.  Serve with fried shallots.

Mee Bakso

I've been craving for mee bakso a couple of months ago.  I told my helper, who is an Indonesia to cook mee bakso for me.  Unfortunately, the bakso she cooked is totally different from what I ate at Batam.....So, I asked around my neighborhood & one of the helpers (Indonesia) gave me the recipe.   Immediately, I asked my helper to go market to get all the ingredients to make this dish.....I prepare lunch for my 2 lovely princesses, as you know, kids are very fussy about what they ate! To my surprise, Allison & Ashley loves it!  They said "Mummy, this is very delicious.  Can you cook this again?"....So sweet!

Ingredients:
1kg yellow noodle

Chye Sim ~ cut

Carrot ~ sliced thinly

500g beef ball

Beef Stock/Soup:

1 Large onion

4-5 clove garlic

2” ginger

1” galangal ~ meshed lightly

1 lemongrass ~ meshed lightly

5 cloves

3-4 cardamom seeds

1 stick cinnamon

1 tsp white pepper

1 tsp black pepper

4 cube beef stock

200ml water

Salt

Chili Sauce:

5-6 bird’s eye

5 clove garlic

1 tbsp sugar

3-5 tbsp sweet soy sauce

1 tbsp lemon juice

Salt

Directions:

1. Blend large onion, garlic & ginger to form a paste.
2. Heat oil, add galangal, lemongrass, cloves, cardamom, cinnamon stick & fry the paste till fragrant.
3. Add beef ball & beef cube & continue stirring.  Then add water & let it boil.  Add white/black pepper & salt to taste & boil for another 3-5 mins.
4. To serve, put the noodle in a big bowl with the vegetables, beef ball & beef soup.  Topping with chili sweet soy sauce.

Blueberry Cornflakes Cookies

I had a box of Blueberry cornflakes & none of my kids wanna eat this....All they prefer is Koko Krunch.  Mmmmm......what should I do with this & it's a waste to throw away.   Sitting in my bedroom, going thru some of my old recipe & I found this blueberry cookies....Love to share this simplicity recipe to all my friends & maybe can bake for Raya cookies.....And guess what????  My kids love this cookies.

Ingredients:
200g castor sugar

250g butter (I used Golden Churn)

300g self-raising flour

2 eggs

150g crush Blueberry Cornflakes (I used Post Brand)

Directions:

1. Beat butter & sugar till white then add eggs & beat again
2. Stir in flour & finally cornflakes.
3. Use teaspoon to scoop onto baking tray with baking paper.
4. Preheat oven at 160 deg. C & bake for 12 mins. (upper & lower fire)

Pineapple Tarts ~ Seashells

Ingredients:
400g sifted plain flour (Used AP Flour)
250g butter (Golden Churn)
2 egg yolks
1 egg white
1/2 tsp salt
1 tsp baking powder

Directions:

1. Rub butter into sifted flour till like crumbs.  Add in eggs & make into dough.
2. Weight the dough each 7g & pineapple ball each 6g.  Put the pineapple ball into the flatten dough & roll into a ball.
3. Put the pineapple pastry ball into any shape mould to shape.  I used shell shape.
4. Brush with 1 egg beaten on the shape tarts.
5. Preheat oven at 180 deg C & bake for about 20 minutes (with upper & lower fire)

This morning I bake pineapple tarts. This small container is for Ashley & Ally's Chinese Tutor & the big container is for Colin & Lauren's school for celebration this Friday.....

Hot Spicy Prawn

Source: Ching-He Huang (Chinese Food Made Easy)

Hubby loves prawns & I've ran out of idea what to cook with this fresh prawn that hubby went market yester in the morning.....Should I cooked Tom Yam seafood? Or something simple but very spicy....mmmm.....So, evening before "buka pusa", I cooked this hot spicy prawns....Give a try.

Ingredients:
4 clove garlic ~ chopped

2” grated ginger

2 fresh red chilies ~ sliced (or 4 chilies for more spicy)

Sauce:

200ml chicken / vegetable stock

1 tbsp soy sauce

1 tbsp Ketchum sauce

1 tbsp plum sugar

1 tbsp cornstarch

Directions:

1. Heat oil, stir fry garlic, red chili & ginger.
2. Add prawn & stir continuously.  Add the stock mixture when prawns about to turn pink.
3. Let simmer then add spring onion & coriander leaves.  Serve hot with rice.

Ultimate Peanut Butter Cookies ~ Anna Olson

Source: Anna Olson

Ingredient:
½ cup unsalted butter

½ cup sugar (-15g)

½ cup brown sugar (-15g)

1 egg

1 tsp vanilla extract

½ cup peanut butter

1 ½ cups all purpose flour

1 tsp baking soda

¼ tsp salt

Directions:

1. Preheat oven at 180 deg. C
2. Cream together butter & sugar until pale & fluffy.
3. Beat in egg & vanilla.  Stir in peanut butter.
4. In a separate bowl, combine flour, b. soda & salt.
5. Add in peanut butter mixture & blend in.
6. Drop by tablespoonfuls onto an ungreased cookie sheet.  Crisscross mark with a floured fork.
7. Bake for 9-11 minutes, until cookies just start to colour around edges.

Mini Oreo Cheese Cake

Filling:
2 packets cream cheese
1 cup sugar
5 large eggs
2 tsp vanilla essence
2 tbsp lemon juice
1 tbsp lemon zest
¼ cup All purpose flour
½ cup sour cream
5 Oreo cookies ~ coarsely choppe for the batter
10 coarsely chopped Oreo cookies for the topping

Crust:
1½ cup Oreo cookie crumbs ~ About 25 Oreo finely chopped
½ cup melted butter
mini cupcake liners

Directions:

1. Mix melted butter with Oreo crumbs & press in the bottom of the mini cupcake liners, set aside.
2. All ingredients must be at room temperature before beginning.  Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar & continue beating cream cheese until mixed well.
4. Add eggs one at a time & continue to beat until blended.
5. Measure the vanilla, lemon juice, lemon zest & flour, pour into cream cheese & egg mixture & beat until smooth.   Add the sour cream & beat again.
6. Stir in the coarsely chopped Oreo cookies with a spoon/spatula.   Pour cream cheese into the mini cupcake & place the nine coarsely chopped Oreo Cookies on top of the cream mixture.
7. Place pan on the top rack & in the middle of a preheated oven at 160 deg C & bake for 20 minutes.
8. After that time, keep oven door open & let the cheese cake stay in the oven for one hour.  Remove from oven & let cool enough to place in the refrigerator for 24 hours.

Cocoa Brownie

Ingredients:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 ¼ cups cocoa, sifted
2 tsp vanilla extract
½ cup flour, sifted
½ tsp kosher salt

Directions:

1. Preheat the oven to 300 degrees F. Butter and flour in an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool