Billy's Vanilla Cupcake

Yield: 30 Cupcakes

Ingredients:
165g cake flour
156g All-Purpose flour
450g sugar
1 tbsp baking powder
3/4 tsp salt
227g unsalted butter ~ cut into 1" cubes
4 large eggs
1 cup fresh milk
1 tsp vanilla extract

Directions:

1. Preheat oven to 150-160 deg C.  Line cupcake pans with paper liners & set aside.
2. In an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder & salt.  Mix on low speed until combined.   Add cubed butter & mixing until just coated with flour.
3. In a large measuring cup, whisk together eggs, milk & vanilla.   With the mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly among liners (standard liner = 48g).   Bake for 17-20 mins, rotating pan halfway through until a cake tester inserted in the center comes out clean.  Transfer to a wire rack to cool completely. 

Vanilla Sponge Cake

Ingredients:
150g Cake flour (I used AP flour)
1 tsp Baking powder
1 tbsp Ovallet
150g Caster sugar
5 Eggs
80ml Fresh milk
1 tsp Vanilla Essence/Extract
80g Butter ~ melted

Fresh Cream ~ Non-Dairy Whipped Cream

Directions:

1. In an electric stand mixer with the paddle attachment, sift in the flour, baking powder & combine in all the ingredients except melted butter.
2. Whisk on high speed for about 7 mins till light batter.
3. Add melted butter into the batter & fold in with a spatula to combine.
4. Pour the batter into the lined baking tray & bake for 40 mins on preheated oven at 170 deg. C
5. Once baked, remove from the oven & overturned on a cooling wire rack (To prevent the cake from shrinking).

Epi Udon Noodle

Ingredients:
2 packet Udon Noodle
568ml / 2-1/2 cups Instant Dashi (I used 2 packets of Dashi powder + 5 cup of water)
60ml Light soy sauce
65ml Mirin
6 Tiger Prawn ~ removed shell except for the tail
150g Tempura flour
250ml Iced water
Flour for dusting
1 spring onion ~ chopped
Oil for deep frying

Directions:

1. Clean & butterfly prawn & score the underside (inside curve) lightly to prevent prawns from curling while cooking.
2. Make dashi & simmer together with light soy sauce & mirin for 5 mins over a gentle heat.
3. Tempura Batter:  Mix tempura flour with iced water.  The batter should lumpy so do not attempt to beat out all the lumps.   Lightly flour prawns & dip into the tempura batter.   Fry until golden brown & drain on kitchen paper.
4. Cook udon noodle in boiling water & drain.   Place in deep bowls & ladle broth over the noodles.   Top each bowl with 3 Tempura battered pawn & garnish with finely chopped spring onion.   Serve immediately.

Melonpan aka Melon Bread / Melon Bun

Cookie Dough:
25g unsalted butter ~ room temperature
35g sugar
25g beaten egg
80g cake flour
1/4 tsp baking powder
1 tsp melon flavor (optional)
(Bread flour for dusting)

Directions:

1. In a bowl, whisk the butter until creamy.  Gradually add the sugar & mix.  Once the batter turn white, add beaten egg slowly.
2. Add the sifted flour & baking powder, mix with a spatula till it becomes a soft dough.  Then wrap the dough in a cylinder shaped with plastic wrap & placed in the fridge for an hour.
3. Divide the cookie dough into 5 equal pieces, roll the cookie dough into a ball & flatten the dough into 3-1/2 diameter.  Place the round cookie dough on a baking sheet & cover with plastic wrap, placed in the fridge.

Bread Dough:

140g Bread flour

25g sugar

1/3 tsp salt

5g Non-fat dry milk powder

3g instant yeast

1 tbsp beaten egg

70ml warm water

15g butter

(Bread flour for dusting)

Directions:

1. In another bowl, add bread flour, sugar, salt, dry milk powder & instant yeast, whisk to combine.
2. Add the beaten egg into warm water, gradually add into the dry ingredients & mix into a soft dough.
3. Knead the dough on the counter surface using hand, repeat the kneading till dough is less sticky.   Flatten the dough & spread the butter on it.   Gather the dough to the center & knead again till all the butter well corporate into the smooth & glossy dough.
4. Form a ball & place it in the bowl & cover with a plastic wrap, let it sit in a warm place for 40 mins.   The dough must have risen by 50% in volume.
5. After 40 mins, dip your finger in bread flour & poke a hole in the dough, if the hole disappears quickly, it needs more fermentation.
6. Divide & weight the dough into equal pieces.  Roll into ball shape & line up on a cooking tray dusted with flour.  Cover the tray with a plastic wrap & let it sit for 20 mins.

Assemble:

1. Take the round cookie dough, wrap around the bread dough, leave a gap underneath so that the bread may expand.
2. Then dip the shaped dough into the sugar & hold the melonpan in your palm & make a diamond pattern on top with a scraper.
3. Line the melonpan in a baking sheet with parchment paper & set aside for 40 mins for another fermentation.
4. Preheat the oven at 170 deg C & bake for about 12 mins.   Cool melonpan on the cooling rack & serve.

Danish Butter Cookies

Ingredients:
1 egg ~ lightly beaten
200g Butter (Lurpak Brand) ~ room temperature
320g AP Flour ~ sifted
120g Icing sugar ~ sifted
1 tsp Vanilla extract

Directions:

1. Sift flour & icing sugar together into mixing bowl.   Using an electric mixer, whisk at the lowest speed for 1 min (allow flour & icing to mix well)
2. Add the rest of ingredients & beat at low speed (speed 2 or 3) for 30 seconds.   Scrape the bowl with a rubber spatula.
3. Continue to beat for another 30 sec.   Scrape the bowl & if there is still a trace of flour, fold in with rubber spatula.
4. Pipe wreaths onto a greased cookie sheet or baking tray using an open star tip #195
5. Bake in a preheated over @ 200 deg C for 7-8 mins (I baked 8 mins then turn the tray & bake another 4 mins) or till golden crispy.

Fried Bee Hoon

Ingredients:
1 packet  Rice Vermicelli
1 packet Sawi
1 carrot ~ cut matchstick
1 fresh red & green chilies ~ sliced
250g stir-fry beef
3-4 squid ~ cut ringlets
2-3 fishcake ~ sliced
1 cup beef stock
Salt to taste
Oil for frying

Paste: (Blended/Pounded)
1 large onion
4 clove garlic
3 shallots
2" ginger
1 tsp ground white pepper

Directions:

1. Add oil in a wok on medium heat, saute the paste & cut chilies till fragrant.
2. Add the carrot stick & Sawi "stem", stir-fry till it softens.
3. Add all the seafood & stir-fry for about 3 mins or the beef half cooked.
4. Add salt and beef stock & let it boils, then add the vegetables & rice vermicelli.
5. Mix well & serve with fried shallots & vinegar green chilies.

Thai Spicy Seafood Salad

Ingredients:
Squid ~ clean/cut crisscross
Muscle ~ clean
Prawn ~ shelled/devine
Fish fillet ~ sliced

Sauce/Herbs
2 tbsp lime juice
1 tbsp fish sauce
1 tsp Thai chili paste (Tom Yam)
1 tsp palm sugar
3 bird's eye chili ~ sliced
1 clove garlic ~ sliced
1 shallot ~ sliced
1 stalk lemongrass ~ sliced
4 Kafir lime leaves ~ sliced
1/4 large onion ~ sliced
1 tomato ~ sliced into strips
1 stalk spring onion ~ cut 5cm
1 coriander ~ chopped

Herbs for blenching seafood
3 stalk lemongrass ~ bruised
5" galangal ~ bruised
5 Kafir lime leaves
3 shallots ~ bruised

Directions:

1. A pot of water, add the herbs & boil on medium heat for about 3 mins.  Add the salt & used strainer scoop out the herbs.  Blench the seafood for about 30 sec & put seafood into ice-cold water to stop from overcooking.
2. Prepare the sauce/herbs ingredients in a bowl & add the blenched seafood.   Mix all together & serve.  It's can serve with steam white rice or eat by itself.

Homemade Lotion "Get rid off the belly fat naturally"

Ingredients:
250g fresh ginger ~ ground
2 cup water

Cream (any kind ~ I used Vaseline)
3 tbsp ground ginger
2 tbsp ginger oil
2 tbsp olive oil
1 tbsp cardamon oil
1/2 tsp cloves oil

Directions:

1. In a pot, add the water & ground fresh ginger.  Let it boil until water remain a quarter of the 2 cups or until we have a ginger extract.
2. Once the ginger extract cools, mix it with cream & all oils.  Mix well till it develops a cream.  Store in a dark bottle to save it. (It may be a liquid mixture, can increase/decrease the cream)

How to use:

1. Spread some of the creams on the belly & cover with plastic wrap for an hour.  Then wash with warm water.
2. Before start to apply the cream, measure the belly area.

Natural Juice To Loose Fat Belly

Source: Instyle Fashion One

Ingredients:
4 Kiwi
2 Apples ~ I use granny smith
1 Pear
2 Whole lemon ~ extract juice
1/4 tsp cloves powder
1 Bunch Mint leaves
5 Glass of water

Method:
- Mix all ingredients together & blend them in a blender.

Note:
Drink 1 glass before breakfast, 1 glass before lunch, 1 glass before dinner & 1 glass before bedtime.  Drink the rest of the juice on 2nd day.   Drink it for 1 month & see how much weight have lost.  Keep drinking until reach the goal.

Mee Goreng Mamak (2nd Version)

Ingredients:

1kg Noodle (yellow)

250g Stir-fry beef ~ marinate w/turmeric powder & coriander powder

3 tbsp chili boh

1 small can tomato puree

3-4 tomato ketchup

¼ cup sweet soy sauce aka kicap manis

1 large onion ~ sliced

4 cloves garlic ~ sliced

1 fresh red & green chili ~ sliced

1 tied mustard leaves / Chye sim ~ cut

100g bean sprout

2 tomatoes ~ sliced

2 medium potato ~ boiled & cut cubes

Salt & sugar

Cooking Oil

Garnish

Cucumber ~ sliced

Calamansi ~ halves

Tomato Ketchup

Method:

1. Heat oil in a wok; add sliced onion, garlic, red & green chilies.  Saute them till the onion soften.
2. Add chili paste, tomato puree, tomato ketchup & marinate stir-fry beef.  Fry until well blended.
3. Add sweet soy sauce (kicap manis), salt & sugar to taste.
4. Add mustard/Chye sim & boiled cube potatoes.   Stir again to combine.
5. Add noodle & bean sprout.   Mix well to combine.
6. Serve hot with side garnishes together sliced cucumber, calamansi & tomato ketchup.

Matcha Marble Castella aka Kasutera Japanese Sponge Cake

Ingredients:
5 Eggs separated (total weight 250-280g) ~ room temperature
120g Sugar
100g Bread flour ~ sifted
2 tbsp Honey diluted w/2 tbsp hot water
1/2 tbsp Matcha powder diluted w/2 tbsp hot water

Directions:

1. Use bread loaf pan & line the inside with baking sheet.
2. Place egg whites in mixing bowl & beat at high speed (I'm using Kitchen Aid) until foamy.  Add sugar in 2-3 increments until firm peaks form.
3. Add yolks one at a time at medium speed until well combined.   Add sifted bread flour & beat until just combined.
4. Pour in the honey mixture & continue to beat for 1 min.
5. Pour batter through a sieve into a large bowl & measure 120g plain batter into a smaller bowl & mix in the matcha mixture, blend well.
6. Spoon 4 heap tbsp of the plain batter into the middle of the pan then 1 tbsp of the matcha batter on top.   Continue alternately the batter until the finish.
7. Slightly shake the pan together with the baking tray a little & use a skewer to drag into the batter from inside out to form the spider web pattern.
8. Bake at preheated 160C for abt 55 mins or skewer inserted comes out clean.
9. Drop the cake together with a baking tray from a one-foot height onto the countertop to prevent shrinkage.
10. When the cake is cool enough to handle, lift up the parchment paper from the pan.  Peel it off & place onto a fresh piece of parchment paper.
11. Wrap the cake with plastic wrap while it is still warm & leave overnight in the refrigerator to preserve moisture in the cake & flavor to develop.
12. Trim the sides of the cake except for the browned top before serving.

Ginger Fish & Egg Tofu Soup

Source: Chef Joha Hassan

Ingredients:
1 Fish fillet ~ Sliced while still semi-frozen
2 cloves garlic ~ sliced
1 large onion ~ sliced
1" ginger ~ sliced thinly
3 stalk Chye Sim
2 packets Egg Tofu ~ cut into 6
1 Knorr Fish/Chicken cubes
3 cups stock (Chicken/Fish/Vegetable)
Salt to taste
1 tie Soo Hoon (Optional)
Oil to saute
Fried shallots ~ garnished

Directions:

1. Heat oil in a pot and saute the sliced ingredients. When the onion is wilted, add the stock and Knorr cube.
2. Let the stock boiled, then add egg tofu & cook another 2 mins.
3. Add sliced fish, salt to taste & off the heat.   The boiling stock will be cooked with the fish.
4. Garnish with fried shallots & serve with white steam rice.

Sambal Tumis Sotong Kering aka Sauteed Dried Squid Chili

Ingredients:
3 pcs dried squid ~ cut
20 dried chilies ~ boiled briefly on the stove
6 shallots
4 cloves of garlic
1" belachan ~ ignore if don't like
1 large onion ~ sliced
1/2 cup tamarind juice
Salt & sugar
Cooking oil

Directions:

1. Blend together dry chili, shallot, garlic & shrimp paste.
2. Heat oil in a wok.   Saute the blend ingredients till crisp.
3. Add sliced onion & mix well.
4. Add squid & coated well.   Let it cook & occasionally mix the mixture.
5. Pour in the tamarind juice & let it simmer.
6. Add salt & sugar to taste.  Cook, its sauce is thickened.

Pulut Seri Muka

Ingredients (A)
500g glutinous rice
300ml coconut milk
300ml water
2 tsp fine salt

Ingredients (B)
250g castor sugar
100g custard powder
400ml coconut milk
400ml water
20g screwpine leaves ~ extract the juice
4 eggs
1/2 tsp salt
1/4 tsp pandan essence

Directions:

1. Soaked the glutinous rice overnight.  Wash & drain.
2. Steam with all the ingredients (A) for 30 mins in a baking pan.
3. When cooked, mix well & pressed the cooked glutinous rice on a 10x10x2"
4. Combine ingredient (B), stir to mix well.
5. Filter into the pot & cooked.  Stir until steam rises (about 2-3 mins).
6. Pour over the cooked glutinous rice layer & steam for 30-40 mins.

1/2 portion using 8" round pan

Nasi Lemak Kerabu Bunga Telang aka Coconut Blue Rice Salad

Ingredients:
3 cups Basmathi rice ~ washed & soaked for 30 mins, drained
3-1/2 cups
50 pcs Butterfly-pea ~ washed, pound + 2 tbsp water & extract the juice
4 screwpine leaves ~ knot
1 lemongrass ~ bruised
2" ginger ~ bruised
Salt to taste

Condiment:
Blue torch ~ thinly sliced
Kafir Leaves ~ thinly sliced
Cucumber ~ cut matchstick
Laksa leaves ~ thinly sliced
Bean sprout
Salted egg
Fried fish
Roasted spicy coconut
Sambal belachan

Directions:

1. In a rice cooker, add the drained rice & blue juice.  Mix well and set aside.
2. In a pot, low heat brings the coconut milk together with screwpine, lemongrass & ginger to a boil.
3. Pour the coconut mixture into the rice cooker, then add salt & cook the rice as normal.
4. Serve the coconut rice with the above condiments.

Roasted Spicy Coconut:

1/2 cup shredded coconut

3 shallots

1 lemongrass

1 tsp black peppercorn

Fried the coconut light golden then add the pounded ingredients.  Stir-fry the mixture well coated then add sugar & salt.  Fried till dark golden brown.

Nasi Lemak Bunga Telang aka Coconut Blue Rice

Ingredients:
3 cups Basmathi rice ~ washed & soaked for 30 mins, drained
3-1/2 cups
50 pcs Butterfly-pea ~ washed, pound + 2 tbsp water & extract the juice
4 screwpine leaves ~ knot
1 lemongrass ~ bruised
2" ginger ~ bruised
Salt to taste

Condiment:
Fried fish
Fried Anchovies
Boiled egg
Hotdog
Fish cake

Directions:

1. In a rice cooker, add the drained rice & blue juice.  Mix well and set aside.
2. In a pot, low heat brings the coconut milk together with screwpine, lemongrass & ginger to a boil.
3. Pour the coconut mixture into the rice cooker, then add salt & cook the rice as normal.
4. Serve the coconut rice with the above condiments.

Turmeric Rice / Yellow Rice

Ingredients
3 cup Basmathi rice ~ washed & soaked 20 mins
2 screwpine leaves ~ knot
3-1/2 fresh milk
1 large onion ~ sliced
2 shallots ~ sliced
3 cloves garlic ~ sliced
2" ginger ~ bruised
1-2 tbsp turmeric powder
4 tbsp ghee
Salt to taste

Spices:
5 cardamon
5 cloves
2 star anise
1 cinnamon stick

Directions:

1. In an electric cooker rice, heat ghee & saute screwpine leaves till fragrant.
2. Add the spices & stir-fry for about 2 mins, then add the sliced onion, shallots, garlic & bruised ginger (I used garlic/ginger paste).  Fry till the onion wilt.
3. Add turmeric powder & basmati rice.  Mix well till the rice is coated.
4. Then add the coconut milk & salt.  Cook the rice as normal.

Nyonya Laksa (2nd Version)

Ingredients:
500g Laksa noodle
1/2 cup cooking oil
60g dried prawn ~ soaked (30 mins) & ground finely
1000ml prawn stock ~ fried prawn shells
500ml coconut cream ~ I used Kara
250ml coconut cream + 250ml water ~ dilute
1 tbsp salt
2 tbsp sugar

Paste:
25 dried chili ~ soaked w/hot water
1 tbsp shrimp paste (Belachan)
2 large onion
6 shallots
4 cloves garlic
1" galangal (10 sliced)
2" fresh turmeric (abt 1 thumb size)
7 candlenuts
1-1/2 tbsp coriander powder

Garnish:
500g medium prawn ~ blanched
3 fried fish cake ~ sliced
20g bean sprout ~ blanched
Laksa leaves (daun kesom) ~ chopped
Dried tofu puff ~ cut halves
Egg ~ boiled & halves

Directions:

1. Heat oil & add the paste to stir fry on low fire till fragrant & chili oil oozes out from the mixture.
2. Add in the ground dried prawn & stir fry mixture for another 10 mins.
3. Add slowly the thick coconut milk & mix the mixture together.  Continually stir the mixture till all blend together.
4. Add in the prawn stock, coconut milk (dilute) & bring to boil.
5. Add sugar & salt to taste.   then add the tofu puff, lower the fire & simmer for 10-15 minutes.  Continuously stirring.
6. Assemble: In a large bowl, add laksa noodle, top with blanched bean sprout, sliced fish cake, around with boiled prawn.   Then pour the gravy of laksa with 2 halves tofu puff & spread chopped laksa leaves on top & serve immediately.

Nagasari Pisang aka Steamed Banana

Ingredients:
1 cup rice flour
200g coconut cream (Kara)
300g water
2 tbsp cornflour
5 tbsp sugar
1/2 tsp salt
3 Saba bananas ~ cut quarter (Pisang Kepok)
2 screwpine leaves ~ knot
Banana leaves ~ wrapping (15x10) ~ steam to soften

Directions:

1. Put water in a steamer & bring to boil.
2. Combine together flour, sugar, coconut, water, salt & screwpine leaves in a deep pot.   Stir until smooth, cook & stir regularly until thicken for about 10 mins.   Remove from heat.
3. Place 1 tbsp mixture on the banana leaves, add the banana sliced & cover with another 1 tbsp mixture, fold both sides neatly & put into the steamer.
4. Complete the est of the mixture.   Steam for 25-30 mins with medium heat.
5. Remove from heat.   Serve hot or cold.

Ang Ku Kueh

Dough:
(A) 50g Rice flour
      210ml water
      4 tbsp oil

(B) 300g Glutinous rice flour (Elephant Brand)
      1 tbsp red/green food coloring
      1 cup water

Mung Bean Filling
150g split green bean ~ soaked overnight
150g sugar
4 tbsp peanut oil
1/4 tsp salt

Peanut Filling
150g ground peanut
120g sugar
4 tbsp peanut oil
1/4 tsp salt

Direction:

1. In a small saucepan, mix (A) over medium-low heat.   Keep stirring till it becomes a soft dough.  Remove from heat & let it cool completely.
2. Then add (A) into (B) & knead into a soft dough.
3. Filling: Steam the beans & pandan leaves for about 30-45 mins until soft & mushy.   Blend the beans in a food processor, use a small amount of water to assist.
4. In a wok, combine the blended beans, sugar, oil & salt together.   Stir continuously under very low heat until the mixture binds together & won't stick on the wok.  Let it cool completely & form the mixture into a compact ball (15g) & cover with a wet tea towel.
5. Skin: Brush the mold with a little oil to ease the removal of the skin from the mold.   Take a dough (25g) using palm or rolling pin, flatten it into a round shape & fill in the filling ball & roll it into a ball.
6. Press the ball into the mold firmly, to obtain the design & shape of the mold.   Tap gently & place the Ang Ku kueh on a square piece of oiled banana leaf.
7. Steam them in a wok over medium fire for 8-10 mins till it's cook.   Remove the "Kueh" from the wok & brush them with a little oil to prevent them from sticking to each other.   Serve when cool.