Fishball Noodle Soup

Ingredients:
1 packet wet noodles (either yellow noodles/Bee Hoon/Kuey Teow)
16-20 fish balls
1-1/2 fish cakes ~ sliced
100g bean sprout ~ blanched
150g shrimps ~ blanched
50g dried anchovies
6 cloves garlic ~ crush
2 slice ginger ~ crush
1 ikan bilis cube
2 tbsp cooking oil
2 litres water
1 tbsp light soy sauce

Condiments:
Spring onion ~ chopped
Garlic oil (6-8 cloves garlic ~ chopped finely & fried with cooking oil)
3-4 bird's eye chilies ~ chopped
Light soy sauce

Directions:

1. In a pot, heat oil & fried the anchovies, garlic & ginger till fragrance or till anchovies cook.  Then add water & bring to boil then reduce the heat to simmer for 30 mins
2. After simmering, strain the broth & discard the anchovies, garlic & ginger.  With stock back & add the ikan bilis cube.  Continue to bring to boil.
3. Then season light soy sauce & white pepper.  Add the fish balls & cook until it floated to the surface.
4. To assemble, put a handful of noodle in a medium bowl, arrange sliced fish cake, bean sprouts & shrimps on top of the noodle.
5. Then ladle the fish balls soup over the noodle; sprinkle chopped onion & drizzle some garlic oil.
6. Serve immediately with chopped bird's eye chili together with light soy sauce.

Caramelized Cashew Toffee Cake

Ingredients:
2 tbsp water
2 tbsp nescafe coffee
115g semi-sweet chocolate ~ chopped
1/4 cup / 60g vegetable oil
1/4 cup / 57g unsalted butter
1-1/4 cup / 150g AP flour
1 cup / 200g sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup / 65g plain yogurt
1 tsp vanilla

Topping
1-3/4 cup / 240g roasted cashew nuts ~ chopped roughly
1/4 cup / 65ml evaporate milk
1 tsp nescafe coffee
1/2 cup / 113g unsalted butter
3/4 cup / 150g sugar
3 tbsp AP flour
1/4 tsp salt

Directions:

1. Preheat oven to 180 deg C.  Grease the side of sheetpan (19"x13") with oil/butter & line a bottom with parchment paper.
2. In a small pot, add the water & coffee; stir over medium heat until mostly dissolved.  Add chocolate, oil, butter & stir until melted & smooth.  Remove from heat & set aside.
3. In a mixing bowl, whisk together all the dry ingredients until there is no more clumps. In another bowl, whisk together all the wet ingredients.  
4. Pour the chocolate mixture into the dry ingredients & stir with spatula until the flour is completely moistened.  Then add wet ingredients & whisk until smooth.  Once the batter is smooth, pour into the prepared pan & bake for 18-20 mins or until test pick inserted into the middle comes out clean.  Let cool while making the topping.
5. Topping: In small pot set medium/low heat, stir together milk & coffee until dissolved.  Add butter & cook until it's melted.  Stir occasionally.
6. While the butter is melting, whisk together flour & sugar well combined.  Then add dry mixture into the melted butter.  Constantly stir.
7. Once boiled, turn off & add chopped cashew nuts.  Pour the topping over the cake & spread evenly to cover the entire cake.
8. Turn oven broiler on "low" & broil for 3-5 mins until the topping has caramelized & browned.
9. Once cooled, loosed the side of the cake.  Place a cutting board on top of the cake & flip upside down.  Cut & the cake use a knife with long blade to "mark" by cutting through & stop when the blade reaches cashews.
10. Then use a sharp Chief knife, go into same cuts with one firm press.