BANANA BREAD

 

Ingredients:-

• 2-3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method:-

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Source: simplyrecipes.com

ROJAK

 

Ingredients:-

• handful of bean sprouts 
• handful of water spinach, ends trimmed
• 2 large fried tofu puffs 
• 1 fried dough stick
• handful of peeled, sliced green mango 
• handful of peeled, sliced pineapple 
• handful of peeled, sliced yam bean (jicama)
• handful of sliced cucumber 
• ½ cup roughly crushed roasted peanuts

Dressing:

• 2 tbsp tamarind pulp 
• 1–2 tsp crushed red chilli (small or long chillies depending on desired heat) 
• 1 tbsp shrimp paste from a block (belachan), roasted in foil for about 20 minutes
• 2 tbsp shrimp paste from a jar (see Note)
• 2–3 tbsp grated palm sugar 
• ½ lemon, juiced

 

Instructions:-

To make the dressing, soak the tamarind pulp in a little water until soft. Strain it into a large bowl – it should be a thick puree. Add the remaining dressing ingredients and mix well to a thick sauce consistency. Taste to see if you have added enough chilli and palm sugar.

Blanch the bean sprouts for 10 seconds in boiling water. Remove with a slotted spoon and leave to drain. Repeat with the water spinach. Drain and roughly cut.

Place the tofu puffs and dough stick under a griller or in a hot oven for a few minutes to crisp up. Leave to cool, then cut into bite-sized pieces.

Add the sliced fruit and vegetables to the dressing along with the bean sprouts, water spinach, tofu and dough stick. Mix well, coating everything in the dressing. Spoon into serving bowls and scatter with the crushed peanuts.

Recipe by: Helena Lee

PRAWN MEE

Ingredients

For the stock:

 
500g medium size prawns
600g pork bones
150g pork loin
2 chicken carcasses
1 inch knob ginger, peeled and sliced
2 tsp chicken stock powder
1 small piece of rock sugar
2 litres of water
Salt and white pepper to taste

For the toppings:

 
½ packet of dried rice vermicelli, or any noodle of your choice
2 hard-boiled eggs
½ packet of beansprouts
Small bunch of kangkung
Chili sambal

Method:

1. Bring a pot of water to a rolling boil and par boil the chicken bones and pork bones.  Rinse under running water to remove any remaining scum, set aside. 

2. Remove the heads and shell from the prawns and devein them. Keep the prawn meat in the fridge. 

3. Heat one tablespoon of oil in a pan, add the ginger slices and fry with the prawn heads and shell until the oil turns a bright orange hue. Drain the prawn heads and shell and put into a big stock pot together with the chicken and pork bones.  Reserve the prawn oil in a bowl. Pour two litres of water into the stock pot and bring to a boil.  Sift out any floating scum and turn down to simmer for 1½ hours. 

4. Add in the pork loin and continue to simmer for 10 - 20 minutes until the pork is cooked. Remove and let cool before slicing into thin, bite sizes. 

5. Season the soup with salt and pepper, chicken stock powder and rock sugar.  The flavour should be quite strong and salty as the toppings will dilute the taste. 

6. Using a deep sift, gently blanch the prawn meat over the simmering stock to further flavour the soup. 

7. Strain the stock over a muslin cloth and keep on a slow simmer whilst preparing the toppings. 

8. Bring another pot of water to boil and blanch the noodles, kangkung and bean sprouts separately. Divide into 4 serving bowls, top with slices of hard boil eggs, prawn meat, and pork loin slices. Ladle a good portion of soup onto the noodles and serve immediately with some sambal on the side.

Recipe By Esther Chong

RAINBOW CAKE

Ingredients:

Main ingredients:
227g butter, softened at room temperature
370g sugar
2 large eggs, beaten
1 Tbsp vinegar
3 Tbsp water
313g plain flour
1½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp vanilla extract
Mint food colouring
Pink food colouring
Peach food colouring
Blue food colouring
Yellow food colouring
Purple food colouring
Other food colours of your choice (optional)

For the frosting:
500g cream cheese, softened at room temperature
230g butter, softened at room temperature
1¼ cups icing sugar, sifted
3 Tbsp sour cream or light sour cream

Special equipment:
2 x 9-inch cake tins
Standing mixer or electric hand-held mixer

Method:

1. To make cake, preheat oven to 180°C. Cut out 6 pieces of parchment paper to fit the bottom of a 9-inch cake tin. Grease and line two cake tins with parchment paper.

2. Using a standing mixer, beat butter and sugar till pale and fluffy on high speed, about 3 minutes, then add the eggs. Beat for a minute, scraping down the sides as necessary.

3. Add vinegar and water and beat on low speed for another minute (the mixture might curdle, don’t panic. It’ll fix itself when you add the flour).

4. Sift the flour, baking soda, and salt into a dry bowl. Set aside.

5. Mix the buttermilk and vanilla extract in another bowl and set aside.

6. Add one-third of the flour mixture into the batter. At this point, it’s best to start mixing with a wooden spoon or rubber spatula as the electric mixer tends to overbeat the batter and yield a tough cake. Beat in the flour lightly, until it is just incorporated into the batter.

7. Pour half of the buttermilk mixture into the batter and mix again till just incorporated.

Add half of the remaining flour, mix lightly and the rest of the buttermilk mixture, mixing lightly again.

8. Finally, add the remaining flour mixture and stir lightly till just combined — don’t worry if the batter looks lumpy.

9. Weigh the cake batter and divide them into six equal parts in individual bowls.

10. Tint each bowl with a few drops of food colouring and stir to mix evenly.

11. Scrape a portion of batter into the cake tins and bake for about 10 to 12 minutes. To check if the cakes are ready, prod the centre of the cake with your finger — the cake should spring back to the touch and your finger shouldn’t leave a distinct dent.

12. Remove from the oven and allow it to cool in its tin for about 5 minutes, on a cooling rack. Remove the cakes from the tins and cool completely on the cooling rack.

13. Wash the tins and line them with paper again. Scrape another portion of cake batter into the tins and repeat steps 11 and 12. Repeat again with the last remaining portions of cake batter.

14. To make frosting, place all the ingredients into a clean mixing bowl or food processor and blitz till smooth. Taste and add more sugar if necessary or more sour cream if you want it runnier.

15. Once frosted, the cake can be kept in the fridge for up to a week.

Recipe By Annette Tan

CRAB CURRY

Ingredients:

For the crabs:
3 pieces XXL-sized crabs, cleaned and halved
1 tsp turmeric powder
Salt

For pounding:
3 inches ginger
8 cloves garlic

Other ingredients:
1 tsp fenugreek seeds
1 large onion, sliced
1 sprig curry leaves
2 green chillies, sliced
3 Tbsp fish curry powder
1 Tbsp chilli powder (to make paste with some water)
1 tsp seedless tamarind paste
1 large tomato, sliced into 6
50ml coconut milk (purely optional)
Salt Water (depending on gravy thickness)
Cooking oil

Method:

1. Rub the crab pieces with turmeric powder and salt. Leave aside for 30 minutes.

2. Heat up the wok with oil and sauté fenugreek seeds. Add sliced onion, curry leaves, and green chillies. Stir for 1 minute.

3. Add pounded ginger and garlic. Stir for 2 minutes and add in the marinated crab pieces

4. Mix thoroughly and cover with lid.

5. Allow the crab pieces to change colour to slightly red and the juice from the crab to dry up a little. Keep stirring once in a while to avoid burning the bottom. Leave to cook for about 10 minutes.

6. Allow the gravy to boil for another 10 – 15 minutes.

7. Add tomatoes and coconut milk, and boil again. Add salt if needed.

8. Dish out and serve with plain rice.

Recipe By Venisri Senthan

PRAWN FRITTERS

Ingredients:

For the fritters:

150g plain flour

½ tsp baking powder

 ½ tsp salt 50g onion, sliced thinly

30g carrot, finely shredded

30g Chinese chives, cut into 4cm lengths

150g prawns, shelled and de-veined

200ml water

For the chilli sauce:

6 fresh red chillies or 120g, sliced

3 cloves garlic, sliced

1 Tbsp sugar

2 Tbsp white vinegar

2 Tbsp tomato ketchup

2 Tbsp water

Method:

1. Sift flour, baking powder, and salt into a mixing bowl. Add the onion, carrot, Chinese chives and prawns. Stir in water and mix well.

2. Heat the oil in a wok or shallow pan on medium heat. Test by placing a small drop of batter into the oil – if it sizzles, the oil is ready. Drop tablespoonfuls of batter into the oil, leaving at least 1cm of space between them. Fry until lightly puffed and golden brown on both sides. Drain well in a wire basket. Fry fritters in batches until all the batter is used up.

3. Meanwhile, measure all the ingredients of the chilli sauce into an electric chopper/blender and blend finely. Transfer into a small bowl. Serve the fritters hot or warm, accompanied with chilli sauce.

Recipe by:  Rohani Jelani

DHAL VADAI

Ingredients:

½ cup or 100g chickpea dhal

1 Tbsp rice

½ tsp salt

1 Tbsp roughly chopped ginger

 ½ green chilli, thinly sliced

1 dried red chilli, thinly sliced

1 small purple onion or 50g, coarsely chopped

1 sprig curry leaves, coarsely chopped

 Oil for deep-frying

Method:

1. Combine chickpeas and rice in a bowl and wash in several changes of water – until water runs clear. Add fresh water and soak for 1 hour. Drain and place chickpeas/rice in an electric chopper/food processor and pulse to grind coarsely – there should still be some whole pieces of dhal but the bulk of it should be ground fine enough to allow mixture to bind together.

2. Transfer mixture into a bowl and add remaining ingredients. Stir until well-combined. Using moistened fingers, form into small patties roughly 4cm across.

Recipe by:  Rohani Jelani

BANANA FRITTERS

Ingredients:

Main ingredients:

6–8 ripe cooking bananas

For the batter:

1 cup or 120g rice flour

¼ cup or 30g plain (wheat) flour

½ tsp baking powder

½ tsp salt

1 tsp sugar

Water for mixing batter

Method:

1. Peel bananas and halve lengthwise.

2. Place the rice and plain flour into a small mixing bowl and add baking powder, salt, and sugar. Add just enough water to make a thin coating batter. It should coat a piece of banana dipped into the batter thinly.

3. Heat oil in a wok to a depth of 4cm. When hot, drop batter-coated bananas into the hot oil, leaving a little space between each piece – to ensure even browning. All pieces should be immersed in the hot oil – avoid over-crowding the wok.

4. When fritters are golden brown and crisp on one side, turn to cook other side. Drain well in a colander and preferably, serve warm.  

Recipe by:  Rohani Jelani

PANCAKE

 

Ingredients

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil or vegetable, plus extra for frying
• pinch salt

Method

1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.

3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Recipe from Good Food magazine, February 2007

BANANA SPLIT

Ingredients:-

1 banana, peeled, cut lengthways

2 scoops vanilla ice-cream

3 pecans, chopped

 

Homemade chocolate sauce (Makes 2/3 cup)

100g dark chocolate, broken into squares

1/4 cup thickened cream

Method:-

·  Step 1

To make chocolate sauce: 

Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. 

·  Step 2

Place banana slices on a plate. Top with scoops of ice-cream.

·  Step 3

Drizzle with chocolate sauce. Sprinkle with nuts. Serve.

Crispy Fried Chicken

Ingredients:-

1 (4 pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour for coating

1 teaspoon paprika

salt and pepper to taste

2 quarts vegetable oil for frying

 

Directions:-

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper.

3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

VANILLA ICE CREAM

 

Ingredients

• 500g pot of good-quality vanilla custard
• 284ml carton double cream

Method

1. To churn in a machine: In a bowl, mix the ingredients well together. Churn in the ice-cream machine until scoopable. Transfer to a freezer container and freeze until needed.

2. To churn by hand: Mix the ingredients in a bowl and freeze in the bowl for about 90 mins until it starts to freeze around the edges. Stir well then repeat the process twice more until the mix is smooth and frozen. Freeze in a suitable container until needed.

Source: Good Food magazine

FRIED NOODLES

INGREDIENTS:-

3 tablespoons oil
2 cloves garlic, minced
200g medium prawns
100g diced chicken
60g firm tofu (bean curd), cubed
1-2 tablespoons sambal ulek
400g fresh Hokkien noodles
1/2 onion, sliced
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon tomato sauce
1 medium tomato, cut into wedges
1 spring onion, chopped
1 long red fresh chilli, sliced
1 cup bean sprouts
1 egg, beaten
salt and freshly ground black pepper
1 lime, cut into wedges, optional

PREPARATION:-

Heat the oil in a wok. Add the garlic, prawns, chicken, tofu and sambal ulek. Fry 2 minutes then add noodles, onion, soy sauces and tomato sauce. Fry over medium heat for 3 minutes, adding a sprinkling of water if necessary. Finally, add the tomato, spring onion, chilli, bean sprouts, beaten egg, salt and pepper. Cook another 20 seconds and serve at once with wedges of lime, if preferred.

Source: cuisine.co.nz

DOUGHNUT

INGREDIENTS:-

4 c. flour

1 c. sugar

1 c. milk

4 tsp. baking powder

½ tsp. salt

2 eggs

2 tbsp. melted butter

1 tsp. vanilla

PREPARATION:-

Mix all together.

Roll and cut with doughnut cutter.

Deep fry until brown.

Delicious plain or coat with sugar.

Source:  cooks.com

SPICY CHICKEN RENDANG

Ingredients :~

(A)
1 kg chicken ~ cleaned and cut into medium sized pieces
1/2 tbp turmeric powder
salt


(B) To blend together 
6 tbsp dried chilli paste
7 shallots
5 cloves garlic
1 large onion
1 inch ginger
10 bird's eye chillies
5 stalks lemongrass
2 candlenuts (buah keras)
1/2 inch fresh turmeric
2 inches galangal
sufficient water to form a paste


(C)
200ml coconut milk
2 pcs tamarind pulps
2 stalk lemongrass ~ slightly bruised
5 pcs kaffir lime leaves or 2 pcs turmeric leaves ~ thinly sliced
2 tbsp kerisik (toasted and pounded coconut)
salt to taste
cooking oil



Method :~

1. First of all, marinade chicken pieces with turmeric powder and salt for 30 minutes.
2. Meanwhile, blend ingredients (B) until smooth.
3. Heat oil in wok and fry the chicken pieces until 3/4 cooked. Set aside.
4. Use same oil to saute the blended ingredients together with the bruised lemongrass.
5. Stir the gravy and cook covered for 25-30 minutes. Stir occasionally to avoid burnt bottom.
6. Once you see the oil separates from the gravy, add coconut milk, tamarind pulps and salt.
7. Stir and allow to boil a few times. Add fried chicken pieces and kaffir lime leaves.
8. Mix well and cover the lid for another 10 minutes. Stir.
9. Add toasted coconut, mix evenly. Check for salt. Dish out.

GLUTINOUS RICE WRAPPED IN PALM LEAVES

Ingredients

2.5 kg glutinous rice
4 coconuts or 3 kg coconut milk
½ kg uncooked groundnuts, boiled – optional
Palas (Licuala palm leaves)

Method

1. Wash uncooked glutinous rice until running water until clean. Transfer to colander and allow to dry.
2. Heat coconut milk with a little salt in large pot or wok until it simmers.
3. Add the glutinous rice and stir continuously until the rice is half cooked. For extra bite and flavour, add boiled peanuts to the mixture and stir. Leave to cool.
4. Take a small portion of the cooled glutinous rice and place it in the centre of the palm fronds. Weave the fronds into a triangular shape.
5. Immerse the wrapped rice into a vat of boiling water and leave until cooked. Cooked glutinous rice is usually quite soft when pressed.

CURRY PUFF

 

Ingredients:

Filling:
5 tablespoons oil
1 medium red onion (finely chopped)
1/2 teaspoon kurma powder or chicken curry powder
2 teaspoons meat or chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry:
1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt

Method:

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

MEATBALL SOUP

INGREDIENTS:

MEATBALLS

o                 1 Pound(s) Ground turkey

o                 3/4 Cup(s) Quaker^® Oats (quick or old fashioned, uncooked)

o                 2 Tablespoon(s) lite soy sauce

o                 1 Tablespoon(s) dry sherry (optional)

o                 2 Teaspoon(s) sesame oil (optional)

o                 1-1/2 Teaspoon(s) minced fresh ginger or 1/2 teaspoon ground ginger

o                 1/2 Teaspoon(s) Black pepper

o                 1/4 Cup(s) reduced-sodium chicken broth

SOUP

o                 Two 14-1/2-ounce cans reduced-sodium chicken broth

o                 1 Cup(s) Water

o                 1-1/2 Cup(s) halved pea pods or one 6-ounce package frozen pea pods,           thawed, cut in half

o                 1 Cup(s) thinly sliced carrots

o                 1-1/2 Cup(s) bean sprouts

o                 1/4 Cup(s) thinly sliced green onions

PREPARATION:

Spray rack of broiler pan with cooking spray or oil lightly. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan. Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through. In 4-quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat; add bean sprouts and green onion. Serve immediately.

CHOCOLATE MOIST CAKE

Ingredients :~

• 100gm all purpose flour
• 50gm dark cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 180gm salted butter
• 180gm fine granulated sugar
• 2 large eggs
• 1 tsp vanilla essence
• 200 ml evaporated milk ( I used Ideal )

 Method :~

1. In a bowl, sift together all purpose flour, cocoa, baking powder and soda.
2. Using an electric mixer, beat butter and sugar until smooth.
3. Beat in eggs, one at a time. Add vanilla essence.
4. Add evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
5. Pour batter in a 20cm lined cake tin, bake for 45 minutes at 170C. (oven temp may vary)
6. The cake is done when a skewer or toothpick inserted comes out clean. 
7. Cool on a wire rack. Add chocolate ganache or top with strawberries. 

CHOCOLATE GANACHE

Ingredients :~

• 100gm dark cocoa bars ( chopped )
• 200ml condensed milk
• 3 tbsp salted butter

Method :~

1. Using double-boiler method, melt dark cocoa together with condensed milk and butter.
2. Stir until the mixture thickens.
3. Cool before spreading on the cake.

Chocolate Cupcakes

 

Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened  baking chocolate
 

Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl.

Mix at low speed for 30 seconds, and scrape bowl.

Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

Source: Cupcake Recipes .com © 2006-2010