Plain Yam Rice for Bak Kut Teh

Ingredients:

6 cups Rice
6 cups Water
4 tbsp Pork oil
1 bulb Garlic (chopped)
5" long Yam (cut into small cube)
11/2 tsp Salt
2 tbsp Five spice powder
1/2 cup Fried Shallot


1) Wash the rice properly.
2) Heat-up wok, fried the garlic with oil for 1 minute.
3) Add the cut yam before the garlic turning light brown.
4) Stir-fry till tender and the garlic turning light brown.
5) Add the rice and continue stir-frying.
6) Add-in five spice powder & salt.
7) Dish out, cook the rice in rice cooker.
8) Once the rice cooked, add the fried shallot and mixed well.

Pineapple Curry

Ingredients:

800g Pineapple ( 1 ripe pineapple)
Cut into 2cm thickness x 2" chunk

2 tbsp Tamarind paste
5 stalks Daun kesom (leaves only)
200g Coconut milk
1/2 cup Water
2 tbsp Brown sugar
Salt to taste

Spice paste (grounded)
20 Shallots
1cm Turmeric
3 Star anise
2 tbsp Dried chillies
2 tbsp Fresh chillies
2 tbsp Coriander seeds (pan fry in wok before grinding)

1) Stir fry spices over medium flame till aromatic about 15 minutes.
2) Add-in pineapple chunk and continue frying for 2 minutes.
3) Then add-in water & daun kesom, simmer for 10 minutes.
4) Season with tamarind paste, coconut milk, brown sugar & salt.

New York Cheesecake

Ingredients:

Base :
275g Digestive Biscuits - crushed
75g   Melted Butter

Mixed well and press onto the Spring-form pan base.

Filling :
500g Cream Cheese
120g Castor Sugar

Cream together.

3 "A" size Egg

Add in one at a time and mixed well.

1/2 tbsp Grated Lemon Rind
1 tbsp    Lemon Juice
150g     Sour Cream

Beat together with cream cheese mixture.


Cake tin : 8" round spring-form cake pan - Greased

Oven : Preheat @ 160 degree Celsius
            Water bath method

Bake :  One level below centre of the oven.
             160 degree Celsius fan-forced for 10 minutes.
             Continue with 160 degree Celsius for 40 minutes
             Allowed to cool in oven for 2 hours with door ajar.

Texture : Immediately after baking, cake center should wobbles slightly.

Serve : Best after minimum 5 hours chilled.

Marble Cheesecake

Ingredients :

Cake Base :
250g  Oreo Cookies
70g    Melted Butter

Mixed well and press onto the Spring-form pan base.

Filling :
200g  White Chocolate -
160g  Thick Cream

Mix all by using double boiled method.

400g  Cream Cheese - room temperature
2        "AA" size egg

Blend till creamy. Then fold in the white chocolate mixture.


Chocolate Swirl effect :
10g   Unsalted Butter
60g   Thick Cream
100g  Dark Chocolate

Mix all by using double boiled method.

Baking tin : 8" spring-form

Oven : Preheat @ 180 degree Celsius fan-forced
            Water bath method
            Bake for 40 minutes till slightly golden brown on the surface.
            Allow to cool in the oven for 2 hours with door ajar.

Texture : Should be wobbly immediately after baking
         

Serve : Best after minimum 5 hours chilled.
         

Ondeh Ondeh

Ingredients :

130g     Glutinous Rice Flour
85ml     Coconut Milk
1 tbsp   Castor Sugar
3 tbsp   Pandan Juice
            Water (enough to make dough)

Filling :
Gula Melaka (chopped finely), Molasses Sugar and Sugar mixed well.

Coating :
100g Grated young coconut mixed with 1/2 tsp salt

Method :
1) Mixed all the dough ingredients.
    Kneed the dough with smooth and soft texture. Just nice to shape ball.
2) Rest for 15 minutes.
3) Divide the dough into a 10g dough. Roll into a sphere and make an indention.
4) Fill in the sugar mixture and shape into a ball.
5) Boil the water in a pot. Put in the ball one at a time.
6) Be sure to stir the balls from sticking to the bottom of the pot.
    Once ready, ondeh ondeh will float to the surface.
7) Remove from water and roll it on grated young coconut.
8) Ready to serve.

Yield : 25 balls

NOTE :
1) Make sure the ondeh ondeh skin not too thick when shape it.
2) Fill more sugar mixture by compress it before shaping.
3) Boil the ondeh-ondeh immediately after shaping.
    Do NOT shape all the dough then boil all at one time.
4) Let the ondeh-ondeh boil a bit longer even floated.

"Hup Tou Soh" Chinese Walnut Cookies

Ingredients A :
350g    Flour
1 tsp    Baking Powder
1/2 tsp Sodium Bicarbonate

Mixed well then keep aside.

Ingredients B :
160g    Pork Lat
            (RM9 of pork fat cut & extract the oil by pan frying.
             Make 4 recepi)
130g    Caster Sugar
1          "A" size egg
1/2 tsp  Ammonia Powder
1/2 tsp  Salt

Mixed well with a spatula.


100g    Peanut - roasted and grounded
1          Egg yolk - mixed with 1tbsp water (for brushing)

Method :
1) Mix ingredients A, ingredients B and grounded peanut well
    till become a soft dough.
2) Divide the dough into many small portion.
3) Form into round shape.
4) Arrange onto baking tray.
5) Flatten lightly at the centre using a teaspoon.
6) Brush with egg yolk.
7) Bake in preheated oven at 180 degree celcius for 25 minutes
     until golden in colour.

Yeild : 1 container
Preparation time : 1 1/2 hours

Banana Cake

Ingredients : (10" x 10" x 2" baking tin)

250g  Butter
275g  Sugar
Cream till pale and fluffy.

4        "A" size egg
Add egg one at a time cream till combine

500g   Banana - mashed
2 tsp    Vanilla essence
Add and blend slowly till well incoporate

100ml Milk

350g   Flour
2 tsp   Baking powder
1 tsp   Baking soda
Mixed all this well then sift and fold into batter gently alternate with milk.
Start and end with flour mixture. Divide the milk into 2 parts.

Oven : Preheat @ 170 degree Celsius

Bake : 170 degree Celsius fanbake for 30 minutes then 170 degree Celsius
            for 15 minutes