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.

Chocolate Sesame Balls

Ingredients:
250g Glutinous Rice Flour
65g Brown Sugar ~ Dissolved with 100ml hot water
100ml cold water
100g Dark Chocolate (70%)
80g Sesame Seed
Oil for deep frying

To Serve:
100g Dark Chocolate
Strawberries/Cape Gooseberries

(Note: In a double boiler, set a bowl over simmering water.  Melt the chocolate & let it set before serving.)

Directions:

1. Put the rice flour into a bowl & make a well in the center   Pour the dissolved brown sugar water into the flour & add the cold water.   Combine to make a dough & knead for 5 mins into a ball.
2. Divide the dough in 12 balls (ea 43g), roughly the size of golf balls.
3. Holding a dough ball & make a hole to form a cup.   Press 1-2 pcs of chocolate into the hole & gather the edges of the dough together.   Roll the chocolate dough balls in your hand until perfectly round, then roll them in the sesame seeds.
4. Heat the oil in a deep-fryer @ 180 deg C.   Deep fry the sesame seed balls until the sesame seeds turn golden brown & the ball starts to float to the surface (approx 3-4 mins).
5. Place the sesame balls on a tray lined with kitchen paper to drain off excess oil.   Serve warm with the melted chocolate poured over if you wish, cut open one of the balls on each serving & place a strawberry/cape gooseberries in the bed of chocolate.

Hainanese-Style Roasted Chicken

Ingredients:
1 Whole Chicken
4 garlic ~ light bruised
1" ginger ~ Sliced
3-4 Stalk spring onion

Marinade:
3 tbsp soy sauce
1-1/2 tbsp honey
1/2 tsp Chinese 5-spiced powder
1/2 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp salt
1/4 tsp ground white pepper

Direction:

1. Grab a handful of coarse or kosher salt & start rubbing all over the skin but at the same time being careful not to tear or damage the skin.   Should see smooth clean skin once completed.  Then pat dry inside & out.
2. Mix the marinade ingredients well in a small bowl & rub it generously on the skin of the chicken & also the cavity.
3. Insert the garlic, ginger & spring onion inside the cavity & then transfer it into a Ziploc bag.   Pour the remaining marinade into the bag & overnight.  Turn the plastic bag to make sure that the chicken is evenly marinated.
4. Next morning, discard the garlic, ginger & spring onion in the cavity.   air dry the chicken for about 30 minutes at room temperature or oven fan until the skin surface is no longer wet.
5. In a bowl of balance marinade, use a brush & coat evenly on the chicken skin.   Continue to air dry for about 3 hrs.   Turn the chicken oven air dry both sides.
6. Heat the oven to 150 deg C (up/down).   Place the chicken in a roasting pan (at the lower rack) & roast for about 90 minutes.  1st 30 mins, brush coat the skin with the marinade & turn over.  Continue to bake for another  2nd 30 mins, do the same coating till 90 minutes.
7. Remove from the oven, use the juice/fat brush coat over the chicken.  Let cool a little then add 2 tsp of sesame oil & coat all over the chicken.

Laksa Kelantan / Laksa Lemak Kelantan

Ingredients:
4-5 pcs Mackerel Fish (Ikan Kembung)
500g coconut milk
3-4 dried tamarind slices
Salt to taste

Paste
10 shallots
5 garlic
1" ginger
1" galangal
1 lemongrass
50g dried prawn ~ soaked & drained
1 handful laksa leaves aka Daun kesum
1/2 tsp ground black peppercorn

Others
1kg Laksa noodle
1 Cucumber ~ sliced thinly
1 Ginger Flower / torch Ginger Bud ~ sliced thinly
1/4 cabbage ~ sliced thinly
1/2 large yellow onion ~ sliced thinly
30g bean sprout
handful laksa leaves ~ chopped

Directions:

1. Boil fish with dried tamarind slices & 1 tbsp of salt, do not throw the fish broth.  Remove the fish bone, blend the fish meat with half coconut milk.
2. Blend all the ingredient paste with the other half of the coconut milk to fine smooth paste & set aside.
3. Combine all blended ingredients in a big pot.  Then add more coconut milk & stir evenly without fire on.
4. Once all the blended incorporate, on the fire to medium-high & stir frequently.   Add salt & sugar to taste.
5. Bring to boil then off the heat.   Serve with Laksa noodle.

Gloria Victoria Cake

Source: Wedding by Salwah

Sponge:
4 eggs
200g butter (Note: unsalted, 1/4 tsp salt)
200g caster sugar
200g self-raising flour (cake flour + 1/2 tsp b. powder)
1 tsp vanilla bean paste/extract

Sugar Syrup
3 tbsp sugar
100g water

(Note: Boil till sugar dissolve, set aside to cool)

Strawberry Cream
90g fine sugar
100g corn syrup
20g water

(Note: Boil till sugar dissolve, set aside to cool)

500g butter
2 tbsp dairy whipping cream
100g icing powder
100g pure cream (Bulla brand)
1 tsp Vanilla Extract

100g strawberry pie filling/jam/puree

Directions:

1. Sponge Cake: In an electric stand, add all the sponge ingredients & beat for 7 mins on high speed.   Divide batter into 3 baking tins (6"x3") round.  Bake at preheated 170 deg C for about 15-20 mins.
2. Strawberry Cream: Cream butter & icing sugar till light for about 6 mins.  Add pure cream, whipping cream & vanilla extract & combine till smooth.   Pour corn syrup while continuously beating the cream mixture.   Mix till well combined.   Reserve a quarter of the cream for the cake filling.  Mix in the strawberry filling into the cream & mix well.
3. Assemble Cake: Brush sugar syrup on the surface of each cake.   1st cake layer, spread plain buttercream & top with 2nd layer with strawberry filling.   Cover the cake with strawberry cream & piped "fleur de lis" as decoration with tip # 821/823.   Chilled in the fridge before serving.

Prawn Noodle Soup (Version 2)

Ingredients:

20 large prawns (peel & devein, shell set aside)

4 tbsp olive oil/cooking oil

50g dried anchovies (I used 2 cube fish knorr)

3 cloves garlic ~ minced

12 cups water

4 cloves

5 black peppercorns

1 star anise

1 tbsp dark soya sauce

1 tsp salt

1 tsp ground white pepper (I used ¼ tsp)

Garnish

250g yellow noodles

50g bean sprouts

50g Kangkong

2 fish cakes ~ sliced

Egg ~ boiled & halves

4 fresh chilies ~ sliced

Directions:

1. In a big pot, add olive oil/cooking oil & stir-fry the prawn heads & shells for about 8 mins on high heat until shells turn a deep orange & soften.
2. Add fish cube knorr & mix well, continue to stir-fry for 2 mins.   Then add minced garlic & fry another 3 mins.
3. Add water into the mixture.   Stir well & bring to a boil on high heat.   Add cloves, black peppercorns & star anise.   Lower the flame & let the stock simmer for 30 mins or more.
4. Sieve the stock to another big pot, to discard the shells.  On a low heat, add dark soya sauce, salt, rock sugar & pepper to the broth.   Stir well till the rock sugar dissolve.
5. In a bowl, add the blanched noodles, bean sprouts, kangkong, prawns & fish cakes.   Add prawn stock to the noodles.   Top with shallots & chilies.

Bubur Lambuk (Kampung Baru)

Ingredients:
200g rice
200ml thick coconut milk
500g ground beef/chicken
2 lemongrass ~ bruised
2 tbsp ghee
3 tbsp oil
Salt to taste
Water

Spice Mix
1 cinnamon stick
3 cloves
1 star anise
2 cardamom

Paste (Blend/Pound)
1" fresh ginger
6 shallots
6 cloves garlic

Dried Seed (Blend)
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp white pepper
1/2 tsp black peppercorn

(Note: Roast the above seed, blend to powder)

Garnishing
Spring onion ~ chopped
Fried shallot

Directions:

1. Heat oil & ghee, saute the paste & stir-fry till fragrant.
2. Add spice mix, blended ingredients & ground beef/chicken.   Cook until meat is tender.
3. Pour in water before adding rice & lemongrass.  Bring rice & water to a boil, then reduce heat & simmer till rice turns into the texture of porridge.
4. Add coconut milk & season to taste with salt.
5. Serve the dish with a sprinkle of fried shallots.

Tiramisu

Source: Zan's Treats
(7"x7" round / 8"x 4" x 2-1/2" rectangular)

Custard Filling:
400ml Fresh Milk
120g Fine Sugar
6 Egg yolks
80ml Fresh Milk
30g AP Flour
2 tsp Vanilla Essence
60g Butter (Note: Unsalted, 1/4 tsp salt)
220g Mascarpone Cheese

1 packet Lady's Fingers cookies
150ml Hot water
30g Fine Sugar
4 tsp Coffee
2 tbsp Cocoa Powder ~ dust on top

Directions:

1. In a saucepan, heat up both milk & sugar under medium heat & stir occasionally until tiny bubble at the side of the saucepan.  Remove from heat.
2. In a big saucepan, whisk egg yolks and milk till light.   Then add flour bit by bit.
3. Pour the hot milk slowly into the egg yolk & keep whisk the mixture while pouring the hot milk.
4. On the stove, heat the egg yolk mixture & keep whisk on a low heat.
5. Add vanilla essence then boil again under low heat until thicken.
6. Lastly, add butter & salt & keep stirring.   Cool in fridge to set for about 30 mins.
7. Add Mascarpone cheese to custard filling until well mixed.

Assemble:

Dip the cookies in the coffee mixture, then arrange in a rectangular pan.  Fill the top with cheese custard filling then repeat again, arranging the cookies until 2 or 3 layers.  Top the cake with cocoa powder.   Chill in fridge for atleast 5 hours or overnight before serving.

Easter Egg Cake

Recipe Source: Sugarly Nice

Ingredients:
250g Salted Butter
250g Fine sugar
250g Self-raising Flour
5 large eggs
1 tsp ovelette
1 tsp vanilla essence

Buttercream recipe
Royal Icing recipe

Directions:

1. Mix all into the mixing bowl & mix at medium speed for 7 mins.  Use "K"-beater.
2. Pour into prepared baking tin, lined with parchment paper on sides & bottom (8" round x 3" height)
3. Bake at 150 deg C for 1hr 30min - 1hr 45min depending on the oven heat

Sour Cream & Nut Slice

Source: Zan's Treats

Ingredients:
180g Brown sugar
90g AP flour
50g Ground Almonds
30g Cocoa powder
3 Eggs
100g Sour cream / Yogurt (if use yogurt, add 1 tbsp lemon juice)
100g Couverture Chocolate
150g Butter (if using unsalted, add 1/4 tsp salt)

Directions:

1. Preheat the oven to 180 deg C.  Line an aluminum foil of 9x9" square pan (leave some allowance to pull the baked sliced off the pan)
2. In a saucepan, melt the butter & chocolate together.  Set aside to let it cools.
3. In an electric stand, pour the chocolate mix & sugar together on medium speed.
4. Then add eggs one at a time.  Beat together & add sour cream.
5. Beat the mixture on med/high speed for about 3 mins.
6. Sift in the flour, cocoa powder, ground nuts & salt into the chocolate batter.  Beat at low speed.
7. Pour the batter into the prepared aluminum foil of  9x9" square pan & bake for about 30 mins. 

Icing:
200g Couverture Chocolate
50g Sour Cream
80g Chopped Almond ~ roasted

Direction

1. Melt chocolate with cream at low heat.
2. Spread over the baked slice & sprinkle almonds over it.

Rainbow Cake with Lemon Buttercream

Source: Zan's Treats

Ingredients:
375g butter
350g fine sugar
3/4 cup fresh milk
375g Self-raising flour
3 tsp vanilla essence
1-1/2 tsp Ovalatte
7 eggs
Food Colour (Violet / Royal Blue / Kelly Green / Lemon Yellow / Orange / X'mas Red)

(Note: If using unsalted butter, add 1/2 tsp salt)

Directions:

1. Preheat the oven to 180 deg.  Line paper parchment on 9"/10" round pan (6 round pans for 6 different colors)
2. In an electric stand, beat the butter till soft/light.  Stream in the sugar on low speed, then beat on medium speed till light & fluffy.
3. Then add the eggs (one at a time) to incorporate & add in the vanilla essence.
4. Add the Ovalatte & beat the batter together.
5. Lastly, add flour alternately with milk.
6. Divide the batter into 6 bowls & add the food coloring.
7. Pour each colored batter into the round pan & bake for 15-20 mins.
8. Remove from the oven & let it set once the cake pulls from the pan, immediately remove & cool on the wire rack.

Lemon Buttercream:

400g butter

350g icing sugar

1 tbsp lemon juice (or more)

1/2 tbsp lemon zest

1-2 tbsp milk

Directions:

Cream the butter for about 7 mins.  Then add the icing sugar, lemon juice & lemon zest.  Beat for another 6 or 7 mins.