Epok Epok Sayur aka Vegetable Pastry

Dough:
350g AP Flour
100g butter ~ melted
1 egg
100ml water
1/2 tsp salt

Method:
Place the flour in a large bowl, add in the melted butter & mix well until it resembles bread crumbs.  Add in the egg & mix again.   Then add salted water, a little at a time & mix the dough till it is smooth.  Set aside for 30 mins.  Divide into small balls, like a ping-pong balls weight each 30g.

Filling:
4 cloves garlic ~ pounded
6 shallots ~ pounded
30g dried prawn ~ soaked & pounded
300g bean sprouts
1 carrot ~ julienne
1 turnip ~ julienne
Spring onion ~ chopped
1/2 tsp white pepper powder
Salt to taste

Method:
Heat oil, saute the pounded ingredients till aroma then adds in carrot & turnip.  Mix well till soft.   Then add in the bean sprout, chopped spring onion, white pepper powder & salt.   Mix well together & off the heat.   Do not overcook the bean sprout, it will turn too soggy.   Set aside to cool completely.

Sauce:
4-5 red chili
2 cloves garlic
3 tbsp sugar
2 tbsp vinegar
1/2 tsp salt
1/2 cup water (if necessary)

Method:
Put all the above ingredients in a food processor & blend smoothly.  Pour the blended ingredient in a saucepan & let it boils.   Ready for a dip the epok-epok in the sauce.

Mee Rebus

Ingredients:
1 packet premix rebus paste
300g stir-fry beef
1-1/2 liter water
Salt & sugar to taste
1kg yellow noodles

Garnishing:
Bean curd ~ fried & cut cubes
Bean sprouts
Kalimasi ~ cut halves
Boiled eggs ~ cut halves
Parsley/spring onion ~ chopped
Fried shallots

Directions:

1. In a pot, boil water & add the stir-fry beef & the premixed paste.  Mix well till the paste completely dissolve.
2. Once the gravy boiled, low the heat to simmer & add salt/sugar for taste.
3. In a bowl, put the yellow noodles, garnishing & scoop the gravy on top.

Marble Cake

Ingredients:
280g AP Flour
1 tsp Baking powder
1 tbsp Milk powder
300g Butter (add 1/4 tsp salt if unsalted)
5 eggs
250g Castor sugar
1 tbsp Ovallate
30g Glycerin
20g Water

1/2 tsp Vanilla extract
1/2 tsp Strawberry Emulco
1 tsp Chocolate Emulco

Directions:

1. In a stand electric mixer with "K" beater, add all the ingredients & beat on medium-high speed for 7 mins.
2. Preheat oven at 150/160 deg C.  Line a parchment paper on an 8x8 square baking pan.
3. Divide batter into 3 parts, 1st with chocolate emulco, 2nd with strawberry emulco & 3rd with vanilla extract (ea weight 400g)
4. Use 2 tbsp each on top each layer till all the batter finish.   Use a chopstick, swirl the batter 3 or 4 rounds.
5. Bake for 50-60 mins.

Asam Pedas Ikan Tongkol (Tuna Fish)

Ingredients:
3 Ikan Tongkol (Tuna Fish)
3 small eggplants ~ cut halves
6-10 small cherry tomatoes
2 lemongrass ~ bruised
3 cups water
2 stalks Laksa leaves aka daun kesom
1 cup tamarind juice
Salt & sugar to taste
Cooking oil

Paste:
2 large onion
3 cloves garlic
1/2" ginger
1/2" turmeric
2" belacan
2 scoops chili paste

Directions:

1. In a big pot, add cooking oil & saute the "paste" & lemongrass until fragrant.
2. Add water & laksa leave, let it boils.
3. Once boiling, add the eggplants, cherry tomatoes & fish.  Cook until fish is tender.
4. Then add the tamarind juice, salt & sugar.  Stir to mix & cook for another 2 mins.
5. Serve with steam white rice or bread.

Rainbow Chiffon Cake

Ingredients (A):
100g AP flour
25g Cornflour
1/2 tsp baking powder
30g castor sugar
60g fresh milk
30g vegetable oil
5 egg yolks
1/2 tsp vanilla essence

Ingredients (B):
5 egg white
1/2 tsp salt
100g castor sugar

Rainbow color: 1/8 tsp each - Red/Orange/Yellow/Green/Blue/Violet

Directions:

1. Mix (A) into a smooth batter.
2. Whisk (B) till slightly forthy then gradually spoon in the sugar till finish.  Whisk at high speed until stiff peak form.
3. Fold beaten egg white mixture into (A) mixture.
4. Divide the batter into 6 parts (each weight 130g) for rainbow colors.
5. Pour the batter into a 23cm chiffon cake pan as in a rainbow colors (Violet/Blue/Green/Yellow/Orange/Red).   Bake for about 60 mins at preheated oven at 150 C deg or until cooked.
6. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
7. Remove cake from pan & serve.

Fruity Pineapple Tarts

Source: Zan's Treat

Ingredients:
250g Unsalted Butter
1/4 tsp Salt
360g AP Flour (40g ~ set aside)
2 egg yolk
1 egg (whole)
Pineapple paste ~ Readymade

Directions:

1. Cream butter till light, using "K" beater on an electric stand at high speed.
2. Then add eggs one at a time.
3. Sift flour & salt together & slowly add the flour into the batter until form like a dough.
4. Color each dough fruits & fill the tart & shaped fruit.
5. Preheat the oven at 150 deg C for about 25 mins.
6. Then glazed with egg-washed (1 egg yolk + 2 tbsp water) & bake again for a min.  And final glazed with egg-washed & set aside completely cool.

Note:

Strawberry ~ filling (4g) / dough (8g)

Lemon ~ filling (4g) / dough (9g)

Orange ~ filling (4g) / dough (8g)

Mangosteen ~ filling (5g) / dough (10g)

Pear ~ filling (5g) / dough (10g)

Mother's Day Pillow Cake

Fondant Recipe
Buttercake Recipe

Homemade Beef Bak Kut Teh with Shiitake Mushroom (Malay Version)

Ingredients:
1 packet Sup Tulang
1kg Beef
2 whole buds garlic
1/2 tsp ground black pepper
1500ml / 10 cups water
5 Shiitake mushroom ~ soaked, sliced
Salt to taste

Directions:

1. In a big pot, boil the beef for 30 mins.   Then drain the water with a strainer.
2. Add all the ingredients above include the beef & lower the heat, simmer for approximately an hour or more till the meat is tender.
3. Then add the sliced Shiitake mushroom & let it boil another 15 mins.
4. Ready to serve with steam white rice & sambal belachan on the side.

Chicken Rendang aka Rendang Ayam

Ingredients
1-1/2kg Chicken ~ cut medium pieces (I used drums/wings)

Blend
20-40 dried chili (soak w/hot water)
1-1/2" ginger
2" galangal
3-4 lemongrass
12 shallots
6 cloves garlic
1 tbsp turmeric powder or 4" fresh turmeric

400g coconut milk
2 pcs turmeric leaves aka daun kunyit ~ tied knot
4-5 pcs kaffir leaves
2 tbsp grated coconut ~ roasted
1/4 cup tamarind juice
Salt & sugar to taste

Directions:

1. Add chicken that has been cut into the pan (dry) with the blended mixture & turmeric/kaffir leaves
2. Let it boil & all the water out of the ground ingredients mixed chicken almost become dry & stir occasionally.
3. Then add coconut milk & wait until it boils.   Stir occasionally & add salt & sugar to taste.
4. When a broth thickens, add the tamarind juice & let it thicken again.   Then add the grated roasted coconut & cook over medium-low heat.
5. After 15 mins or oil rises, turn off the heat & serve with white steam.

Rainbow Cake (V3)

Source: Wedding Cakes by Salwah

Ingredients:
6 eggs
250g sugar
1 tbsp ovalatte

400g butter
1 tsp vanilla essence

350g Hong Kong Flour/Cake Flour
1 tsp baking powder
20g vanilla ice-cream flour

Directions:

1. Cream butter & vanilla till softened.
2. Sift flour & baking powder, add vanilla ice-cream flour.
3. Whisk eggs, sugar & ovalatte till fluffy.
4. Add creamed butter in 3 portions & mix thoroughly
5. Add flour bit by bit till well combined.
6. Divide batter into 6 colors (Red/Orange/Yellow/Green/Blue/Violet).   Each weight 230g.
7. Bake in 8" or 9" round tray separately @ preheated oven 180 deg C for 15 mins. (I used 160 deg C, depending on your oven temperature)

Buttercream:

500g cold butter

200g sugar

100g water

3 egg whites

1 tsp vanilla essence (I use lemon juice)

Directions:

1. Boil sugar & water till 220 deg C.
2. whisk egg white till meringue.  Pour in sugar syrup & continue to whisk till completely cooled.
3. Use "K" beater, & add in butter in portions, cream till light & fluffy.  Mix in vanilla/lemon juice.
4. Layer the sponge cakes with the cream & decorate the cake.