Kek Lapis Pandan/Evergreen

Ingredients:

500g margarine

1 tbsp ovalette

400g condensed milk

1 tbsp essence of vanilla

10 eggs (Grade AA) / 12 eggs (Grade A)

100g Horlick

100g Coffeemate creamer

170g Serikaya

100g coconut creamer powder (Kara)

400g Pau flour / Hong Kong flour

200g coconut cream (Kara)

150ml Pandan Paste

Directions/Instructions:

1. Beat the butter, ovalette, and 200g sweetened condensed milk.  Use high speed (10) for about 7-8 mins.  Beat until the mixture turns white.
2. Add vanilla essence, and blend well.  Then add eggs slowly, one at a time.  Beat well.
3. Reduce the speed on low and add Horlick and continue briefly beat.  Add coffee-mate creamer, serikaya, and coconut milk powder.  Beat to combine.
4. Then add pau flour/Hong Kong flour, coconut cream, and pandan paste alternately.  Beat briefly and make sure the mixture does not lump.  Add the green color and blend well.
5. Prepare an 8x8x3 inch square pan, grease only the bottom with butter, then layered with parchment paper.
6. 1st layer, weigh 170g, and pour the batter into the pan.  Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 170 deg C using a top-bottom temperature and bake for about 8 min.  After it's hot, change the to the top position only.
8. Bake the 1st layer in the oven for 8 mins, and remove from the range.  Press the top layer with the cake pressor, 
9. The second layer and subsequent layers use the same weight.  For the last layer, change the temperature to 170 deg C using a top-bottom and bake for 15-20 mins overall.
10. Remove from the oven and let the cake rest in the tin until it cools down completely.  Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.

Bengli Fish Banana Wrap

Ingredients:

500g Fish Fillet

Banana Leaf

1-2 tbsp mustard oil

2 tbsp yogurt

Paste

1 tbsp black mustard seed

1 tsp yellow mustard seed

1 tsp poppy seed

6-8 green chili ~ deseeded

3 cloves garlic

1 tsp turmeric powder

1 lemon juice

1 tsp salt

Directions/Instructions:

1. Wash, dry, and cut the fish fillet into 4-inch pieces.  Set aside
2. Add all the paste ingredients to a food processor and grind them into a smooth paste.
3. Transfer to a large bowl, add the yogurt and mustard oil.  Stir to combine.  Then dip the fish pieces into the marinade, and rub them with your fingers.  Leave the marinated fish for 2 hours in the fridge.
4. Lightly roast the banana leaf on the heat to make it soft and foldable.  Cut the banana leaf into 8-inch squares and set aside.
5. Take the banana leaf, plate with the glossy side up, and place a piece of fish at the center.  Top it with a slice of lemon and green chili on each parcel.
6. Fold the leaf from each side and wrap it into a square parcel.  Tie it with the thread so that it does not open while cooking.
7. Next, steam the fish parcel (approx 10 mins) or pan-fry them.  Put some oil in the non-stick pan to pan-fry and place a few parcels in a sing layer.  Close the lid and cook on medium for 10 mins on each side.
8. Serve the parcels with steamed rice.  Unwrapping it before serving could make it lose its aroma.

Dry Laksa Noodle

Ingredients:

1kg Laksa Noodle

18 pcs Fresh Prawn

50g Bean sprout

1 pkt Dried Tau Pok

3 pcs fishcake ~ sliced

Handful Laksa leaves ~ chopped

400ml coconut

2 cups soaked dried prawn

Salt & sugar ~ to taste

Paste

8 dried chili ~ deseeded & soak w/hot water

2 tbsp dried shrimp ~ soak

6 shallot

1" galangal

1" turmeric

3 clove garlic

2 lemongrass

5 candlenuts

1 tbsp belachan/shrimp paste ~ roasted

1 tsp coriander ~ roasted

1 tsp cumin ~ roasted

Directions/Instructions:

1. Bring a pot of water to boil, add the Laksa noodle, blanch for 2-3 mins, and drain.  Set aside.  Next, blanch the bean sprout and set aside for later use
2. Blend the paste in a food processor until a smooth paste.
3. Heat oil in a wok, and add the blended paste to stir fry on low fire till fragrant and chili oil ooze out from the mixture.
4. Add the thick coconut milk and dried shrimp water slowly, and boil.
5. Add sugar & salt to taste.  Then add the fresh prawns, fish cake, and tau pok. Fry for about 3 mins or until the prawn turns pink.
6. Add in the laksa noodle and bean sprouts.  Continually stir to mix and toss it till it is thoroughly combined.
7. Finally, add the chopped laksa leaves.  Serve hot and garnished with a hard-boiled egg.

Vietnamese Lemongrass Chicken

Ingredients:

1kg chicken thigh boneless ~ skinless

Marinade

1/4 medium onion

3 garlic

1" ginger

3 lemongrass

1-2 fresh chili ~ deseeded

4 tbsp fish sauce

1 tbsp lemon juice

2 tbsp light soy sauce

5 tbsp brown sugar

1/2 tsp black pepper

Dipping Sauce

1 fresh chili

2 tbsp fish sauce

2 tbsp lemon juice

2 tbsp vinegar

2 tbsp sugar

Directions/Instruction:

1. Add onion, garlic, ginger, lemongrass, and chili in a processor.  Finely chopped and set aside.
2. Combine the fish sauce, lemon juice, soy sauce, sugar, and black pepper in a large bowl.  Then add the finely chopped ingredient.  Mix until well combined and until the sugar has dissolved.
3. Add the chicken to the marinade sauce.  Mix until all of the chicken pieces are well-coated.  Cover the meat to marinate in the fridge for 2 hours or more.
4. Preheat the grill to 390 deg F.  In 3 batches, grill the chicken covered and uncovered until cooked through, about 15 mins per batch.  Turn over every 5 mins.  Adjust the heat as needed.
5. To prepare the dipping sauce, chop the chili and pound the chili until finely minced.  Transfer into a small bowl.
6. Add the fish sauce, lemon juice, vinegar, and sugar into the bowl.  Mix until the sugar has been dissolved.  Serve the chicken with the dipping sauce.

Chili Sauce (Chicken Rice)

Ingredients:

6 red chili ~ deseeded

8 bird's eye red chili

6 clove garlic

1" ginger

1 tbsp lime juice

1 tbsp vinegar

1 tbsp chicken broth/stock

1 tbsp sugar

1 tsp salt

Directions/Instructions:

1. Put all the above ingredients in the grinder.
2. Grind them into a smooth paste.
3. Store in an airtight container and keep in the fridge.

Beef Noodles (Malay Style)

Ingredients:

1kg beef meat w/bones

500g Egg noodles/Yellow noodles

1 pkt bunjut soup (Adabi)

1 tbsp coriander leaves ~ chopped coarsely

1 tbsp fried onion

1 tbsp soup powder + 1/4 cup water

1 tsp black peppercorn ~ finely ground

1 cinnamon stick

5 cloves

3 cardamom seeds

1-star anise 

Salt to taste

Sufficient water

Paste

1" ginger

5 shallots

3 cloves garlic

Condiments

Coriander leaves ~ chopped

Scallion ~ sliced

Fried onion

Dark sweet chili sauce

Directions/Instructions:

1. Wash the beef meat with bones clean, and mix with flour and salt until smooth.  Marinate for 15 minutes, rinse thoroughly and set aside.
2. Put the beef meat in a pot, pour water to submerge, and boil for 30 mins.  Discard the first boiling water and pour new water; cook until it boils.
3. Meanwhile, heat a little oil in a pan, fry the spices paste/blend until fragrant and the oil rises.  Set aside.
4. Put the "Bunjut Soup" cinnamon, star anise, cloves, cardamom, black pepper, and spices paste sauteed earlier into the beef meat pot.
5. Add roughly chopped coriander leaves and fried onions.  Season with salt and cook until the meat is tender.  Let it boil/simmer for 2-3 hours for the meat tender.
6. When serving, the noodle and condiments.  Enjoy!

Tomato Rice (V2)

Ingredients:

3 cups Basmathi rice

1/2 cup Evaporate milk

2 screwpine leaves

1 lemongrass ~ bruised

3 tbsp tomato puree

4 shallots ~ slice

4 clove garlic ~ slice

1" ginger ~ slice

1 Knorr chicken

2 tbsp Ghee

2 tbsp cooking oil

Salt & sugar to taste

Spices

1 cinnamon stick

2 Anis-star

3 cardamon

6 cloves

Directions/Instructions:

1. After rinsing the Basmathi rice, soak for 30 mins then drain and set aside.
2. Heat oil, saute the spices, lemongrass, and screwpine till fragrance.
3. When wilted, add the tomatoes pureed and stir to mix.  Then add the evaporated milk, chicken knorr, and salt.  Continue to stir for 2 mins.
4. Then add the Basmathi rice and mix it together.  Transfer the rice to the rice cooker, add 4 cups of water.  Cook the rice as normal.
5. Once the rice is cooked, wait for 10 mins before stirring with a fork.  Finally sprinkle with chopped parsley, fried onion, and raisins (Optional).  Enjoy!

Note:

For Basmathi rice - 1 cup = 1.5 cup of water