BAKE BEAN AND EGGS

 

BAKE BEAN AND EGGS

1 can of baked beans

5 eggs - fried bull eye,keep a side

1 large onion - finely sliced

2 cloves of garlic - chopped

1 red  chilie- sliced

2 green chilie - sliced

5 chilies padi, if you like it spicy

1 tablespoon of oyster sauce

Tomato sauce as much as you like

2 tablespoons of chili sauce

water

Salt and sugar as much as you like

Oil

1. Sauté shallots, garlic, red chilie and green chilie until fragrant.

2. After that, add oyster sauce, tomato sauce and chili sauce, sauté again until fragrant add a little water for gravy.

3. Add baked beans, salt and sugar to taste.

4. Finally, add the fried eggs let it boil. serve hot with rice

 

KUIH SAGU

 

KUIH SAGU

Before I go any further I would like tell you all something about sago. There 2 type of sago one is made with tapioca and the other one is made from sago palm tree(metroxylon sagu) The made with tapioca when cook for along time it will dissolve or became very soft. the one made with sago palm with be firm even if you cook it for a long time. They both look the same it is very hard to find the difference.  I am using sago palm.

1 cup sago

½ cup sugar

3 tbsp corn flour

¼ cup water

½ tsp salt

Food colour, use any colour you like.

1/2 tsp of rose essence

2 litter water for boiling the sago

Grated white coconut mix with a little salt and steam for 2 mints.

Any tape of small moulds,grease with oil

1.  Bring the water to boil. Then add in the sago and stir well. Let it cook till the sago turn translucent.

2.  Pout the sago into a steel sieve  and wash under the tap till cool.

3.  In a pan add in the sago,sugar,salt, cornflour and water mix well. Cook on medium heat till the cornflour is cook and clear.  pour into the moulds and let it cool. serve with the grated coconut.

 

KUIH CARA BERLAUK

  

KUIH CARA BERLAUK

 Ingredients:

 4-5 tbsp cooking oil

 1 large onion, sliced finely

30g meat curry powder, mixed with 6 tbsp water, made into a paste

1 tsp chicken stock powder

2 stalks curry leaves, thinly sliced

200g ground chicken

Salt & sugar to taste

 Ingredients for the batter::

150ml thick coconut milk

300 gm water

200g (1 1/2 cups) All-purpose flour

 1 tbsp cooking oil

1 tspl turmeric powder

 ½ tsp salt

1 tsp sugar

 ½ tsp chicken stock powder

1 Egg *

 Prepare a little extra cooking oil for brushing the mold later.

 Topping/sprinkle:

2 red chilies, finely sliced

 5-6 tbsp fried onions

 1 stalk scallion, finely sliced

 Instructions: For the filling: -

1.Heat the oil in a wok and sauté the onions until brown. Add curry paste, sweet soy sauce and cook until fragrant. - Add minced chicken and curry leaves, stir-fry until chicken is cooked.

2. Season with salt and sugar. Once cooked, remove and set aside.

 To prepare the mixture: -

Combine flour, sugar, salt, chicken stock and coconut milk in a mixing bowl and mix. Add water little by little while stirring continuously. Mix , cooking oil and turmeric powder. Stir well.

To cook: - Heat the mold over medium heat and brush with cooking oil. Pour the mixture into each mold until three quarters full. Place a small spoonful of chicken filling on top of the mixture and sprinkle chili, spring onion and fried onion on top. - Let cook for about 10 minutes. Remove the cake using bamboo skewers. - Grease the mold again and repeat until the mixture is used up. Serve while hot, or at room temperature.

 

SUJI ORANGE BUTTER CAKE

SUJI ORANGE BUTTER CAKE

Ingredients A:

250g butter

170g caster sugar

2 tablespoons honey

Ingredients B:

150ml orange juice

1 orange zest

4 large eggs

1 teaspoons orange essence

Ingredients C:

 170g plain flour

1 teaspoon baking powder

100g suji flour (semolina)

½ teaspoon salt

Almond slice ,to decorate on the cake.

How to make:

1. Beat ingredient A (butter, sugar, honey) until fluffy and white.

2. In another container, stir ingredient B until combined.

3. After ingredient A has risen, add ingredient B little by little while continuing to stir.

4. Sift ingredient C, then add to the mixture in stages. Stir only moderately.

5. Pour the mixture into an 7-inch baking pan. And put the almond slice on the top.Bake at 160°C for 1 hour (time depends on the type of oven).

6. Poke with a skewer to make sure the cake is fully cooked. Add a little more time if necessary

SUJI BUTTER CAKE

 

SUJI BUTTER CAKE

Ingredients A:

• 250g butter

• 170g caster sugar

• 2 tablespoons honey

Ingredients B:

• 100ml fresh milk

• 4 large eggs

• 2 teaspoons vanilla essence

Ingredients C:

• 170g plain flour

• 1 teaspoon baking powder

• 100g suji flour (semolina)

• ½ teaspoon salt

How to make:

1. Beat ingredient A (butter, sugar, honey) until fluffy and white.

2. In another container, stir ingredient B until combined.

3. After ingredient A has risen, add ingredient B little by little while continuing to stir.

4. Sift ingredient C, then add to the mixture in stages. Stir only moderately.

5. Pour the mixture into an 8-inch baking pan. Bake at 150°C for 45 minutes (time depends on the type of oven).

6. Poke with a skewer to make sure the cake is fully cooked. Add a little more time if necessary