Homemade Evaporated Milk

Ingredients:
2-1/4 cup full cream milk

Directions:
Pour the milk in the saucepan & simmer down until it becomes 1 cup.

Roti Jala aka Net Bread

Ingredients:
1 cup plain flour
1 tbsp oil
1/2 tsp ground turmeric
1 cup milk
1/2 cup water
1 tsp salt
1 egg

Vegetable oil to grease the pan

Directions:

1. Sift flour & ground turmeric into a large bowl.  Add stir, stir in beaten egg, milk & water until a smooth batter forms.  Strain batter to remove any lumps.
2. Brush a little oil onto a non-stick pan on medium heat.  Pour a little batter into the roti jala cup until about half full.  Move the cup in a circular motion over the pan to form a lacy/net pattern.  Cook until set, takes about 2 mins.  Slide the crepe out of the pan onto a plate.  Repeat until all batter is used up.
3. When cool enough to handle, fold in half & half till it forms a triangle shape.
4. Serve with your favorite curry.

Jala Cup

Kalbi Beef Short Ribs

Ingredients:
2 lb/1kg beef short ribs ~ rinse & pat dry

Pre-Marinade
1/2 cup grated onion
2 tbsp honey or 1 can 7-Up

• Pour grated onion over the beef & add honey.  Turn each of the ribs to coat.  Let sit for 2-3 hours to tenderize the beef.  Drain the pre-marinated liquid.

Marinade

5 tbsp soy sauce

4 tbsp sugar

2 tbsp honey

4 tbsp Chinese Rice Wine

2 tsp sesame oil

2 stalks green onion ~ chopped

4 tsp chopped garlic

2 tbsp roasted sesame seeds

2 tbsp water

1 tsp grated ginger

1/4 tsp dried red pepper flakes

• Mix all the ingredients together in a bowl, then pour over the pre-marinade beef for overnight.
• Pre-heat the grill/broil to 550 Fahrenheit / 280 deg. C.  Grill for 2 min per side.

          

           

 

Orange Sponge Cupcake

Ingredients:
25g corn oil
35g fresh-squeezed orange juices
3 large eggs (60g) ~ cold from the fridge
95 caster sugar
100g Top/cake flour
1/4 tsp salt
1 orange rind/zest

Method

1. Mix corn oil & orange juice together; set aside
2. Mix flour & salt, sieve twice and set aside
3. Remove eggs from the fridge, add into the mixing bowl together with caster sugar.  Immediately beat till pale, thick & fluffy (Note: Use KA mixer with balloon whisk: 3 mins @ speed 8-9, 10 mins @ speed 4-5 & 2 mins @ speed 1-2)
4. While mixer running @ speed 1-2, add in orange rind/zest & flour spoon by spoon.  Then add in corn oil/orange juice mixture. (Do not over mix)
5. Remove mixing bowl, use a spatula to fold in the batter till well combined.
6. Pour batter in a lined 12 holes muffin pan until 90% full.  Lightly tap on countertop to remove air bubbles.
7. Bake @ pre-heated oven 170 deg C for 25 mins in the middle rack

Chocolate Banana Cupcakes

Ingredients:
170g butter
350g brown sugar
3 eggs
135g cake flour
35g coco powder
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 cup milk
3 ripe bananas ~ pureed

Directions

1. Preheat oven to 180 deg C.  Line cupcake/muffin pan & set aside.
2. Place butter in the mixing bowl, with paddle attachment beat the butter slowly until smooth & creamy.  Add brown sugar, cream the mixture at moderate speed until the mixture light & fluffy about 8-10 mins.
3. Add eggs one at a time after each addition, beat until the eggs are incorporated before add more for about 5 mins.  Scrape down the side of the bowl to ensure even mixing.
4. Sift the dry ingredients together then add 1/4 of the shifted dry ingredients into batter mixture alternately with wet ingredients (milk+bananas pureed) and ends in dry ingredients.
5. Scoop the batter into the cupcake liner (55g ea) and bake for 28 mins.  Cool the cupcake completely.
6. Frost the cupcake with chocolate buttercream.

Chocolate Buttercream

2 cup semi-sweet chocolate chips

2 cup butter (500g)

• In medium saucepan, melt chips & butter over medium low heat, whisk frequently.
• Once melted, cool completely & chill until solid.
• Remove from fridge & allow to room temperature.  Put the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Easy Chocolate Buttercream

Ingredients:
2 cup semi-sweet chocolate chips
2 cup butter (500g)

• In a medium saucepan, melt chocolate chips & butter over medium-low heat, whisking frequently.
• When melted, cool completely & chill until solid
• Remove from fridge & allow to come to room temperature.
• Put all the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Note:

Makes enough frosting to filling & frost 8" layer cake or 24 cupcakes.

Store refrigerated but allow to come back to room temperature before serving.

Orange Cream Cheese Cupcake

Ingredients:
1/2 cup AP flour (64g)
1 cup cake flour (130g)
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (115g)
3/4 cup sugar (150g)
2 eggs
2 tsp orange zest
1/4 cup orange juice
1/3 cup milk

Directions:

1. Sieve together the dry ingredients in a medium bowl & set aside.
2. In separate bowl, beat the butter until pale & creamy, then add in sugar & beat continuously.
3. Add the eggs one at a time, stirring in between each addition & add the orange zest.
4. Add 1/3 of the dry ingredients into the batter & mix well.  Alternate with wet ingredients.
5. Fill the cupcake liner (55g ea) & bake on preheated oven @ 180 deg. C for about 18-20 mins.

Orange Cream Cheese Frosting

4 oz cream cheese
4 oz butter
2 cup powder sugar (1kg)
1 tbsp heavy cream
2 tbsp orange juice
Orange food colouring

Directions:

1. Cream together butter and cream cheese for about 7-8 mins on medium-high speed.
2. Add in powdered sugar, orange juice & heavy cream.  Mix on low speed until blended the increase speed to medium for about 5 mins.
3. Spread over cooled cupcakes immediately.

Rainbow Lapis Cake (Layer)

7" Pan

Ingredients:
400g butter ~ softened @ room temp
120g condense milk
1 tsp vanilla extract
100g plain flour
2 tsp rempah kueh
15 egg yolks
5 egg whites
200g caster sugar
Gel food coloring: Red, Orange, Yellow, Green, Blue, Violet

Directions:

1. Beat egg yolks with 160g caster sugar until pale & creamy
2. Mix butter & condense milk together until smooth.  When egg yolk mixture is ready, slowly mix in butter mixture.
3. Sift flour & rempah kueh together & slowly add it into the mixture at low speed.  Stir in vanilla extract until just combined.
4. In another mixing bowl, beat egg whites with remaining 40g sugar until stiff peaks & the fold into the mixture batter.
5. Divide batter into 6 equal portions @200g each.  Add food coloring into each bowl of batter until the desired color is achieved.
6. Grease the bottom & sides of 7" square pan with butter & line the bottom of the pan with parchment paper.
7. Preheat oven to grill function at 220 deg C and place baking tray in the oven to preheat as well.
8. Starting with the violet layer, spread 1st half (100g) of the batter on the bottom of the pan.  Grill until the surface is cooked & golden brown for about 5 mins.
9. Remove pan from oven & press down the cooked layer with a flat tool to remove air pockets.  If there are huge air bubbles, poke the bubble with a skewer then press down to remove the air.
10. Spread remaining violet batter on top of the first layer & grill for 5 mins.  Repeat steps until all the batters are used up.  For the final layer, change the oven function to fan & bake for 10 mins.
11. Allow the cake to cool slightly, then loosen the sides of the cake with a knife & invert the cake onto a wire rack.  Leave the cake pan on to prevent the cake from drying out while it cools completely.
12. Slice & serving or cling-wrap & store in the fridge.

Golden Fried Rice with Shrimp

Ingredients:
1 cup cooked white rice
1 egg yolk
5-6 prawns (marinate with cornstarch)
1 stalk spring onion ~ chopped
Salt & pepper

Directions

1. Beat the egg yolk and soak with cooked white rice.  Make sure all the white rice cover with beaten egg yolk & set aside.
2. Heat oil in large skillet over medium heat.  Fry the marinated prawn for about 1-2mins & dish out; set aside.
3. Remove the oil, add the soaked rice & cook for about 5 mins. Make sure all the eggs cook.
4. Then add the cooked prawn and stir continuously.  Add chopped spring onion and season with salt & pepper.  Cook for another 2 mins.  Serve the fried rice while it is still warm.

Mini Octopus Corn Dog

Ingredients:
4 pcs hotdog ~ cut half
1/2 cup pancake mixture
1/4 cup fresh milk
1 tbsp tomato ketchup

Directions:

1. Slits on the bottom half of the hotdog to make 4 legs.
2. Combine pancake mix, milk and ketchup in a bowl & mix until smooth batter.
3. Dip the smooth side of the hotdog into the batter & coat well.  Deep fry in hot oil until golden brown.

Paste For Fried Rice/Noodle India Style

Ingredients:
5 tbsp tomatoes puree / 1 can
3 tbsp grind chili paste
2 tbsp dark sweet soy (Kicap Manis)
2 tbsp sugar
1 tsp salt

Directions:

1. Heat oil in a saucepan, add the grind chili paste & saute for about 5-10 mins till the oil surface.
2. Add the tomatoes puree & cook for another 5 mins till the water evaporate.
3. Add sugar & salt; continue to stir the mixture well & cook till the mixture thicken.
4. Store the mixture into a tight container for the future use.

Fried Fish Noodle Soup

Ingredients:
2 tbsp vegetable oil
10 slices ginger
8 cloves garlic ~ finely sliced
250g ikan bilis ~ rinsed
6 litres water
2 tsp salt
2 tsp chicken stock powder
10g rock sugar
5 tbsp shaoxing wine
1 tsp white pepper
1 cup fresh milk

Fish Marinade:
1kg dory fillet (any fillet) ~ cut into 3cm pcs
2 tbsp Knorr Golden Salted Egg powder
1 tbsp sesame oil
2 tsp chicken stock powder
2 tsp white pepper
2 tsp shaoxing wine

Coating:
1/4 cup rice flour
1/4 cup tapioca/corn flour

Vegetable oil for deep-frying
6 lettuce leaves ~ rounghly torn
3 tomatoes ~ cut into wedges

Directions:

1. Heat a pot with the cooking oil, saute the ginger & garlic.  Then add Ikan Bilis & fry until dry & fragrant.  Add the boiling water & simmer for 20mins over low heat.
2. Remove & discard the ikan bilis, ginger & garlic from the soup.  Mix in the rest of the soup ingredients & leaves to simmer.
3. While the soup simmers, prepare the fish.  Mix the marinade in a large bowl.  Add the fish into the marinade & mix well.
4. Heat the oil on high heat for deep-fry; dip each pieces of marinaded fish & coat with the mixture flour & deep-fry the fish for 4mins until golden brown.
5. Serve the soup with the deep-fried fish & garnished with lettuces & tomatoes

Haddock over Walnut Rice

Ingredients:
1-1/2 cup vegetable stock or water
3/4 cup uncooked long grain brown rice
2 tbsp butter
1 medium onion ~ cut into ring slices 1/2" thick
1 lb haddock fillets
3 tbsp chopped walnuts
1/4 cup chopped fresh parsley

Directions:

1. In a medium saucepan bring vegetable stock to boiling.  Add rice, cover & simmer 35-45 mins or until rice is tender & liquid is absorbed
2. Meanwhile, in a large non-stick skillet melt butter over medium heat.  Stir in onion slices.  Reduce heat to medium-low; cook 15 mins or until lightly browned, stirring occasionally.
3. Season fillets with salt & pepper to taste.  Push onion slices to edge of pan; increase heat to medium-high.  Add fillets to skillet with onions; cook 5 mins per side.  Cover & cook over medium heat 6-8 mins more or until fish flakes easily with a fork.
4. Fluff rice with a fork.  Stir in walnuts & parsley; season with salt & pepper to taste.  Serve fillets & onions over rice.

Rempeyek Ikan Bilis

Ingredients:
500g rice flour
1 tbsp corn flour
200ml coconut cream
750g water

1-1/2 tsp fennel seeds
1-1/2 tsp cumin seeds
1-1/2 tbsp coriander seeds
(Roughly pound/blend the above seeds)

1 egg ~ lightly beaten
2 tsp fine salt
1 tsp chicken powder
8 cloves garlic ~ blend to paste
1-2 tsp pepper (I used white pepper)

Anchovies aka ikan bilis

Directions:

1. In a large bowl, mix all the ingredients except the anchovies.  Mix well to incorporate into smooth batter.
2. In a wok, fill with oil for deep fry on medium heat.  Once oil is hot, scoop the batter with small/medium ladle & add couple of anchovies; pour the batter on side of the wok slowly.  Fry till golden brown & crisp.
3. Drain the oil on kitchen paper towel & let it cool down & store in air tight container.

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.

Crispy Durian Rolls

Ingredients:
550g Durian meat
2-3 tbs sugar
3 tbsp fresh milk
Vietnamese rice paper
2 egg whites
Cornflour
Panko breadcrumb
Oil for frying

Direction:

1. In a pot, add durian pulp, sugar & fresh milk on medium heat.  Mix together till smooth paste.
2. Place rice paper onto a damp clean kitchen towel.  Wet rice paper further with water using finger.  A dollop of durian paste onto it & rolled like a spring roll.  Next add wet rice paper & do the same wrapping method.
3. Then dust with cornflour; dip in egg white & finally panko breadcrumb.
4. In a pan-fried, add a little oil & fried the coated roll till golden brown or crisp.  Serve hot or with an ice-cream.

Bubur Lambuk Daging aka Bubuk Masjid

Ingredients:
250g rice ~ wash & soak 30 mins
300g minced beef
30g dried prawn ~ soak & blend dry
8-10 shallots ~ thinly sliced
5-6 cloves garlic ~ thinly sliced
2" fresh ginger ~ thinly sliced
1 medium carrot ~ cut cubes
2 tbsp Ghee
3 btsp cooking oil
200ml coconut milk
1 tbsp chicken knorr powder
1 tsp salt

Spices
1 stick cinnamon
2 anise star
3 cardamon
5 clovers
1 tsp fennugreek seeds aka halba

Dried Seeds
1 tsp cumin seeds (jintan manis)
1 tsp fennel seeds (jintan putih)
1 tsp coriander seeds (ketumbar)
1 tsp white pepper seeds
1 tsp black pepper seeds
(Above blend into a fine powder)

Garnish
50g fried shallot
50g spring onion ~ chopped
50g coriander leaves ~ chopped

Directions:

1. In a big pot, cook the rice together with screwpine leave & chicken knorr powder like how you prepare your porridge.
2. In a wok, heat ghee & cooking oil; saute the lemongrass, sliced shallots, garlic & ginger till fragrant.  Then add the spices, blended dried seeds, dried prawn & continue to cook till the oil surface.
3. Once the rice becomes porridge, add the minced beef, cube the carrots & pour in all the sauteed ingredients.  Keep stirring for 5-8 mins on a low fire.
4. Add coconut milk slowly & continuously stir.  Add salt to taste.
5. Lastly, add the chop spring onion, coriander leaves & fried shallot.  Mix well, then off the heat.  Serve immediately.

Ally's Trio Velvet Cupcakes

Ingredients:
320g AP flour
200g sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
220g canola oil
240g buttermilk
1 tbsp white vinegar
1 tsp vanilla

Food coloring
1 tsp Noel Red
1 tsp Sky Blue
1 tsp Green leaf

Directions:

1. In a large bowl, sift all the dry ingredients together & set aside.
2. In a measuring jug, mix all the wet liquid together.  Whisk to incorporate.
3. Pour the dry mixture into the wet mixture.  Whisk together till all the dry mixture well incorporate.
4. Divide the batter into 3 equal portion batter (ea 350-370g).  Then add the food coloring into the individual batter.
5. Preheat the oven to 180 deg. C.  Line a cupcake liner in a cupcake pan.
6. Scoop 1 tbsp (Blue) into each cupcake liner & bake for 4 mins.  Then the next top with 1 tbsp (Green) batter evenly & bake for 4 mins.  Last layer, scoop 1 tbsp (Red) batter evenly & bake for 15 mins or until insert toothpicks in the middle comes clean.

Cream Cheese Frosting

250g Philadelphia cream cheese

125g butter

125g icing sugar

1 tsp vanilla

Direction:

Beat the cream cheese and butter till creamy.  Then add the icing sugar & vanilla & beat again till well incorporated.

Korean Beef Short Ribs with Ginger

Ingredients:

1 lb beef short ribs ~ rinse & pat dry

Marinade

1/3 cup canola oil

3 tbsp granulated sugar / brown sugar

3 tbsp light soy sauce

1 tsp sesame oil

1 tbsp grated ginger

1 tbsp grated garlic

Directions:

1. Put the ribs in a ziplock bag, pour the marinade sauce & carefully toss to coat ribs.  Allow marinating for about 30 mins.
2. Preheat the oven on grill/broil for 550 Fahrenheit or 280 deg C.  Line aluminum sheet on the tray & place the wire rack on aluminum sheet.  Then lay the ribs in a single layer.
3. Broil/grill for 2 mins per side. 

PS:  I add 1/4 cup of coke in the marinade to tenderize the beef.