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

Nasi Dagang

Fish Curry Ingredients:

2             "Ikan Tongkol"- clean & cut into 1.5" thickness
10pcs      Asam gelugor
2 tbsp     Salt
Water - enough to cover the fish for boiling

Boil for 20 minutes.
Keep 250ml-300ml fish soup.

10 pcs      Shallot - blend
2 big pcs  Ginger - blend
6 pcs        Garlic - blend
1               Lemon grass - blend
2"            "Lengkuas" - blend
5 pcs       "Buah Keras" - blend
50g          Cumin powder (Jintan putih)
30g          Coriander powder
4 tbsp      Chili paste
2 big       Tomatoes - cut into cube

Stir-fry above ingredients. Then add-in :

3 tbsp    "Gula Melaka"
1 tbsp    Sugar
1 tbsp    Salt
150ml   Coconut milk
Soya source for taste
1 tbsp   "Kerisik"

Simmer for 1 minute. Add-in the cook fish chuck with fish soup.
Continue simmer for 20 minutes.


Rice Ingredients & Preparation :

2 1/2 cups "Dagang" Rice
                  (1 cup basmathi rice & 1.5 cups red brown rice)
4                Shallot - slice finely
3                Garlic - slice finely
1 big piece Ginger - slice finely
1 tsp          "Halba"
1 1/2 tsp     Salt
300 ml        Coconut milk

Cook the rice with 1 cup of water and all other ingredients for 10 minutes
or till the rice half cook.
Add-in the coconut milk and cook till the rice is fully cook.
Stir and mix the rice before serving.


Cucumber Salad :

2 Cucumber - Cut 1" long x 1cm thick without seeds
1/2 Carrot - cut into same size as cucumber
2 Fresh chilli - cut into 1/2 cm thick
Some pineapple - cut into triangle shape
Salt
Sugar

Season the cucumber and carrot with salt for 15 minutes. Squeeze the juice then add the sugar.
Season for 30 minutes. Taste and adjust the taste accordingly before serving.

Whipped Cream

Ingredients:

1 cup    Heavy whipping cream
1/3 cup Icing sugar
1 pinch Salt
1/2 tsp  Vanilla extract

Using wire whisk whip until soft peaks.

ButterCream - Strawberry Flavour

Ingredients:

500g     Butter
3 cup    Icing sugar - sifted
2 tsp     Vanilla extract
1 tbsp   Heavy cream
1/3 cup Strawberry jam

Mixed the butter and sifted icing sugar till creamy.
Add-in vanilla extract and heavy cream continue to mixed.
Add-in strawberry jam and mixed for 1 minute.

Bake Yam Cake

Cake base :
175g Butter
125g Castor sugar
2 eggs
200g Self raising flour - sifted
180ml Milk

Methods:
1) Beat butter and sugar till white and creamy.
2) Add egg 1 at a time. Beat till fluffy.
3) Finally, add the sifted flour alternate with milk but end with flour.
4) Stir-in gently till incorporate with a smooth light batter.
5) Pour into a 8" round  baking tin.
6) Bake at 175 degree celsius for 55 minutes or till cake spring
    back when lightly touched.
7) Remove from pan and allow to cool. Slice into 2 layers.

Fillings :
400g   Yam - Steam & mashed into puree
80g     Sugar - Coarse
40g     Butter
240ml Fresh milk
6 tbsp "Kara" Coconut milk

Methods:
1) Melt butter and sugar over medium heat till sugar dissolved.
2) Blend the sugar mixture, milk and yam puree in a blender.
3) Then cook with coconut milk over medium heat till almost dry.
     Leave to cool.

Cake assembly :
2 layers of cake
Yam fillings
400g Whipped cream
50g Almond flakes - roasted
Cake board / flat plate

1) Place 1 layer of cake onto cake board.
2) Spread 300g yam mixture on top of the cake evenly.
3) Spread 1 layer of whipped cream on top of the yam mixture.
4) Cover with another cake layer.
5) Stir the balance 100g yam mixture with 200g whipped cream.
6) Spread the yam whipped cream mixture over the cake evenly.
7) Chill in fridge overnight.
8) Spread a thin layer of whipped cream and decorate the cake with
    almond flakes at the side of the cake.

Cinnamon Apple Pie with Crumb Topping

For 2(two)  9" pie plate

Filling :
3 Green apples / 2 big  green apples
5 Red apples
(peel off the skin & cut into 1.5cm pieces)

3/4 cup Brown sugar
3tbsp Flour
2.5 tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Salt
Bit of water

Cook all the ingredients until apple is tender. If it is a bit dry or sticky while cooking, add a bit of water.
Prepare this 1 day in advance.


Pie Crust :
300g Flour
1tbsp Sugar
1tsp Salt
150g Butter - chilled
7 tbsp Ice water

1) Mixed all the flour, sugar, salt in a bowl.
2) Rub-in butter with fingertips and combine with the flour mixture.
3) Slowly stir-in ice water until become a dough.
4) Divide dough into equal portion then wrap in plastic. Chill for 1 hour.
5) Roll out chilled pie dough in a round shape to fit 9" pie plate.
6) Oil the pie plate & place the rolled dough on it.
7) Press and shape it.
8) Pricked some holes using a fork at the pie base.

Crumb Topping:
250g Flour
1/2cup Brown sugar
2 1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
190g Salted butter - cold & soft

Mixed all the ingredients well except the butter.
Then, add-in the butter until large , moist crumbs form.

Preheat Oven : 218 degree celsius

Bake : At the centre of the oven.
           218 degree celsius for 20 minutes.
           190 degree celsius for 35-40 minutes until crust is browned.
           If crumb topping becomes too dark, gently tent a sheet of aluminium foil.

Blueberries Cheese Tart

Pastries for 23 tart shells:

200g Salted butter - cold
150g Organic sugar / caster sugar
1tsp  Vanilla essence
2       Egg - "AA" size
400g Flour

Method:
1) Mix the butter and sugar till creamy.
2) Add vanilla essence and the egg one at a time till well combine.
3) Mix in flour evenly till become soft dough.
4) Weigh about 42g of each dough then press into tart mould.
5) Prick some holes at the tart base for air relief purposes while baking.
6) Bake for 20 minutes till golden brown @ 170 degree Celsius.
7) Make sure the tart shell is cold completely before use.



Fillings:

425g  Cream Cheese - room temperature
34g    Butter - melted
100g  Caster sugar
1tbsp Lemon juice
2        Eggs "A" size

200g  Blueberries jam

Method:
1) Mix the cream cheese, butter and sugar well and creamy.
2) Add lemon juice and egg one at a time till well combined.
3) Scooped 1/2 tsp of blueberries jam into tart shell.
4) Then fill in cheese mixture. (Not too full)
5) Touch up with a bit of blueberries jam for decoration.
6) Bake for 10 minutes@ 160 degree celsius.
7) Remove from oven immediately.
    Cool it at room temperature before keep into refrigerator.

Cost : RM1.90/tart

Steamed Yam Cake

Garnished ingredients :
Shallots - sliced & fried till golden brown
Sesame seed - toasted
Peanut - toasted & pounded to medium size pieces
Seasoned dried turnip "choy po"- washed, then fried with chopped garlic
Spring onion - cut into small pieces
Red chili - cut into small pieces

700g Yam - cleaned & diced
1/2 bowl Dried shrimps - soaked and chopped
2tbsp Garlic - chopped
2tbsp "5-spice" powder
1 tbsp Pepper powder

Fried the chopped shrimps with garlic then diced yam. 
Add-in "5-spice" powder & pepper powder continue stir-fry till yam 1/2 cooked.
Keep a side.

2 1/2 bowls Rice flour
2 tbsp Tapioca flour
6 1/2 bowls Water
1 tbsp Salt

1) Mixed the above ingredients with water then boiled in a wok
    while steering with low flame till become starchy.
2) Add the cooked yam mixture in and continue mixed well.
3) Dished out and keep into a tray.
4) Steamed for 30 minutes.
5) Sprinkle with all the garnish ingredients immediately.
6) Cut the cake when it is cold enough.

Fried Chicken Wing

Ingredients:

1 kg Chicken wings
1tbsp Salt
Pepper powder
2'' size Ginger - juiced

Flour mixture for frying :
All-purpose flour
Rice flour
(Ratio  1 : 1.5)
Pepper powder
Salt

Patty (Hamburger)

Ingredients:

4 pcs Chicken whole leg (debone and minced)
4 clove  Garlic - chopped
1 pc Onion - chopped
1 egg "A" size
1 tsp Pepper powder
3 tbsp All-purpose flour
1 tsp Mixed spice
Salt to taste
a bit of sugar

Method : Combined all the ingredients. Shapped it into 10pcs patty.


Notes :
1) Choose 20% fat contain minced meat.

2) Shapping patty :
    Floured both hands while forming patties from sticking to the hand.
    Shaped the patty about 1cm uniform thickness;
    1.5 cm larger than the diameter of bun;
    gently make dimple 2cm in diameter in the middle.

3) Once gently placed the patty on the cooking surface leave it alone
    so the meat has time to develope crust. If you try to turn it too early
    the patty will stick or fall apart. Turn the patty once and never press
    it with the spatula. Pressing will force juices out, resulting in a dry burger.

Traditional Butter Cake

Ingredients : (9" x 9" x 2" baking tin)

250g "Tatura" Butter
150g Caster Sugar
Cream till pale and fluffy.

5 "A" size egg
Add egg one at a time and cream till combine.

200g Self raising flour
Fold in the sifted flour gentlely and throughly.


Oven : Preheat @ 180 degree Celsius

Bake : Bang cake tin 2-3 times against worktop to release the air.
           Bake at the centre rack for 30 minutes.




Ingredients : (Two (2) 7" x 7" x 2" baking tins)

375g "Tatura" Butter

225g Caster Sugar

Cream till pale and fluffy.

7 "A" size egg

Add egg one at a time and cream till combine.

300g Self raising flour

Fold in the sifted flour gentlely and throughly.

Oven : Preheat @ 180 degree Celsius 

Bake : Bang cake tin 2-3 times against worktop to release the air.

           Bake at the centre rack for 40 minutes @180 degree Celsius

           Bake at 10 minutes @ 170 degree Celsius

Oreo Banana Cheese Cake

Ingredients:

Base :
300g Oreo biscuits - crushed till fine
120g Butter - melted

Filling :
500g  Cream Cheese - softened/ room temperature
100g  Caster sugar
210g  Banana flesh - mashed
1 tbsp Lemon juice

Cream till smooth.

3 "A" size egg

Beat in one at a time into mixed cream cheese

150g  Sour cream
1 tbsp Corn starch
2 tbsp Rum

Add into the egg mixture. Cream till well combined.

30g   Oreo - crushed

Add-in & stir till well blended.

Cake tin : 8" round spring-form cake pan -greased
                 OR 8" round cake pan covered with aluminium foil - greased

Oven : Preheat @ 160 degree Celsius

Bake : 160 degree Celsius fan-forced for 10 minutes.
            Then 160 degree Celsius for 40 minutes until just set & centre wobbles slightly.
            Allow to cool in oven for 2 hours with door ajar.

Serve : Minimum refrigerated for 3 hours before serve.

Yam Crackers

Ingredients:

1.3kg    Yam
3 tsp      Sugar
4.5 tsp   Salt
2.5 tbsp 5-spice powder
1 tbsp    Pepper powder
600g     Tapioca flour

NOTE : Using normal spoon for measurement

Method :
1) Peel & cut the yam in bigger pieces then steam till fully cooked.
2) Mashed it into paste while it is hot.
3) Mixed in all the seasoning evenly.
4) Lastly, add-in tapioca flour.
5) Divide into 6 - 7 portion.
6) Knead till smooth.
7) Roll into 2" diameter.
8) Put into steamer with 2cm apart. Steam for 35 minutes.
9) Remove, set aside to cool before keep into fridge overnight.
10) Remove from fridge, sliced & dry it.
11) Heat-up a pot of oil, fry till crispy.

Gadu-Gadu

Peanut Sauce :

Ingredients:

500g Peanut 
Fried peanut with a bit of cooking oil. 
Pound the peanut with peanut skin into paste.

8 clove Garlic
10 Chili padi
2 tumb size "Kencur"
1 block Gula Melaka (4" long)
2 tbsp Asam Jawa mix with water
2 tsp Salt

Water

1)  Pound the garlic, Chili padi and Kencur.
2)  Add-in "Gula Melaka", "Asam Jawa" juice and salt.
3)  Mix well with the peanut paste.
4)  Diluted with water when serving.


Vegetables :

Tauhu - fried with oil then cut into cube
Cabbage - sliced
"Daun Kencur" - sliced
Cucumber - cut into triangle pieces
Long bean - cut into 1 1/2" then blanched with water
Bean sprout - blanched with water
"Kangkung - blanched with water


NOTE :
1) Pre-prepare the peanut sauce.
2) It can be keep for 3-4 days if not mixed with water.

Kaya

Ingredients:

5            Duck eggs
10          Eggs
840g      Sugar

100g      Sugar

1,050ml Coconut milk
6 pcs      Screw pine leaves

Method :
1)  Beat all eggs with sugar until the sugar dissolves.
2)  Use double boil method to cook the egg mixture for 10 minutes.
3)  Mean time, boil the other batch of sugar till brown(syrup)with low heat.
4)  Add-in coconut milk into egg mixture & mix well.
5)  Follow by brown syrup and screw pine leaves.
6)  Keep stirring while boiling for 1 1/2 hours.
7)  Remove from heat.

Yield : 4 bottles of 450g containers

Traditional Dumpling

Preparation of each ingredient:

Thick pork belly with skin 3kg :
1) Cut into 1.2" x 0.5" thick
2) Fried with chopped shallot and garlic.
3) Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4) Finally, some "shao xing" wine to get the aroma.
5) Keep over night.

Dried shrimp 400g :
1) Clean, wash and chop to smaller pieces if too big.
2) Fry with chopped shallot and garlic, 5 spice powder & some pepper powder.

Dried oyster 300g :
1) Clean & soak for 15 minutes.
2) Fry with chopped shallot & garlic.
3) Simmer with water, some pepper powder, a bit of sugar & oyster sauce for taste.
4) Add a bit of dark sauce for colouring.
5) Simmer for 15 minutes.
6) Keep the water for mushroom preparation.

Mushroom 300g :
1) Soaked, cut into desired size.
2) Fry with chopped shallot, garlic, oyster sauce, pepper powder.
3) Simmer with the oyster water with dark sauce for 20 minutes.
4) Keep the water for chestnut preparation.

Chestnut 600g :
1) Soaked and simmer with the mushroom water with
    a bit of oyster sauce and 5 spice powder.
2) If not enough mushroom water for simmering add sufficient water for simmering.
3) Simmer for 15 minutes.

Green bean 300g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder &
    5 spice powder till tender about 15 minutes.

Eye bean 400g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder & 5 spice powder
    till tender about 15 minutes.

76 Salty egg yolk cut into half

Chicken chop 6 pcs :
1)  Cut into 1.5" x 1.8" size.
2)  Fried with chopped shallot and garlic.
3)  Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4)  Keep over night.

Glutinous rice 5kg :
1) Washed & soaked for over night.
2) Drained, fried with chopped shallot & garlic, 5 spice powder, pepper powder,
    salt and dark sauce.

Bamboo leaves and string 5 packets :
1) Leaves : boiled for 20 minutes: cleaned each leaf on both side.
                   Then soak in the water overnight. Change the water every 7 hours.
                   For the left over leaves, fold into half then tie with a string.
                   Dry them under the sun for few days. Keep them for next time.
                   Just boil for 10 to 15 minutes, then soak in water.
2) String : boiled for 10 minutes. NO SOAKING.

400g Shallot - chopped
400g Garlic - chopped
1 1/2 packets "5 spice powder"
80g Pepper powder
1/2 bottle of Dark soya sauce
1/4 bottle of Oyster sauce
150g Salt

Note:
1)  Boiled with salt water for 3 3/4 hour. Make sure the water cover enough all the
     dumplings while boiling.
2)  Make sure there is enough glutinous rice in each dumpling so the dumpling will
     have a nice shape and easy to tie tightly.
3)  The above ingredients can make 150 of dumplings.

Steamed Pork Belly sandwich with Yam

Ingredients:

500g 2.5" thick Pork belly with skin
400g Yam

Seasoning mixture:
1.5 pcs   "Nam Yue" (Preserved red beancurd) with 2 tbsp sauce
2 tbsp     Oyster sauce
1/2 tbsp  5 Spice powder
2 tsp       Pepper powder
1 tbsp     Sugar
2 tbsp     Black sauce

1 tbsp     Garlic (chopped)
1 tbsp     Shallot (chopped)

400ml    Water

Stir-fry the shallot and garlic start turning brown.
Add-in the seasoning mixture. Continue to stir-fry then add-in the water.
Simmer for awhile. Taste it before dish out.

Pork :
1)  Cook pork belly in the boiling water for 15 minutes.
2)  Remove & cool it in the cold water then remove the hair if there is.
3)  Pad dry with kitchen towel.
4)  Prick holes over the pork's skin.
5)  Deep-fry in the hot oil over high heat with skin side down
     until crispy. Turn around and fry all over till golden colour.
6)  Remove & soak into cold water for 20 minutes then cut into 1cm thick slices.

Yam :
1) Peel and cut into thick slices as pork pieces.
2) Deep-fry in hot oil until golden in colour.


Methods:
1) Combine the pork slices with seasoning mixture. Mix well.
2) Sandwich & arrange pork belly with yam in a deep bowl.
3) Pour over the remaining seasoning.
4) Steam for 20 minutes.

NOTE :
Steam again for another 10 minutes before serving.

Braised Pork Belly

Ingredients:

(A)
5 pcs  Shallot (chopped finely)
5 pcs  Garlic  (chopped finely)
1 tbsp Ginger smashed finely
2 Star anise
1.5" Cinnamon stick

300g Pork belly with skin (cut into 1cm x 0.75cm)

(B)

1 tbsp  Taucu paste
5 tbsp  Soya sauce
3 tbsp  Black sauce
Gula melaka to taste

250ml Water
500ml Water

1tbsp Corn flour mixed with 4 tbsp water

1tbsp "Shao Xin" wine

Method:

1) Stir fry the (A) ingredient for about 2 minutes with medium low fire.
2) Add-in the pork belly continue stir frying for another 3 minutes.
3) Pour in 1 cup of water. Simmer for about 1 minute.
4) Add-in (B) ingredient and simmer for another 1 minute.
5) Pour in the remaining water. Lower down the fire once boiled.
6) Continue simmer for 1 hour till meat tender.
7) Occasionally, stir the meat to make sure it is not burned.
8) Thicken the gravy with corn starch.
9) Finally, add-in the "Shao Xin" wine before serving.

NOTE :
This dish best served with steamed rice.

Butter Cake (Cotton Texture)

Ingredients:

190g    Salted Butter (Softened & cut into small pcs)
75g      Castor Sugar
45g      Egg Yolks
3/4 tsp Vanilla Extract
150g    Self-raising flour (Sifted)
50ml    Fresh Milk (Full fat)

105g    Egg Whites
30g      Castor Sugar


Method:
1)   Preheat oven at 170 degree celsius.
2)   Prepare a 6" square pan with parchment paper.
3)   Cream butter with castor sugar till pale & fluffy.
4)   Add egg yolk 1 at a time; plus vanilla extract with last egg yolk.
      Creamed about 1 minute.
5)   Re-sift 1/4 flour into butter mixture.
6)   Fold with spatula till just even.
7)   Then the other 1/4 flour.
8)   Add-in  1/2 of the milk. Fold till fully absorbed.
9)   Then the other 1/4 flour.
10)  Followed by the milk, then the flour as the same procedure.
11)  In a separate mixing bowl, whisk egg white and sugar till stiff peaks.
12)  Divide into 3 batches, then fold into the flour mixture evenly.
13)  Pour into the baking pan. (Bang cake pan 2-3 times against worktop
       to release the air.
14)  Bake for 35 minutes. Then increased to 180 degree celsius.
       Continue bake for 10 minutes.

Pineapple Tart

PINEAPPLE  JAM  ( for 2 1/2 recepi  make about 350 pcs pineapple tart)

Ingredients :

14pcs Pineapple: Morris

1 pc Pineapple: Josephine - Ripe

Sugar (1 pineapple need about 70g sugar - depend on individual preferences of sweetness)

Method :

1)  Peel and cut into chunks. Use a food processor to blend become puree.

2)  Cook it in a clay pot until the juice has dried up 80%.

3)  Add the sugar, continue to cook until pineapple jam is still moist.

Important : Stirring while cooking the pineapple to avoid burning

PINEAPPLE  PASTRY 

Ingredients :                                                           

350g Butter

250g Margarine

1 egg "A"size

725g Self Raising Flour

3 Egg yolk mixed with a bit of water for glazing

Method :

1) Mix butter and margarine by using butter knife & spatula only.

2) Sift and add-in the flour and continue mix till combine.

3) Lastly, add-in egg and mix well. 

4) Let dough sit for 15minutes. Use cookies pump to pump the dough.

5) Preheat the oven at 180 degree Celsius.

6) Roll the jam with pastry.

7) Bake at rack no. 4 for 10 minutes. 

    Turn from back to front. Bake for another 10 minutes.

8) Let it cool for about 5 minutes before applying egg yolk.

9) Continue bake for 10 minutes then turn from back to front.

    Bake for another 13 minutes till golden colour.

Yield : around 140 pcs

Time : 3 hours

Custard Cookies with Strawberry Jam

Ingredients:
300g Butter
140g Icing sugar
2       Egg Yolk
1tsp  Vanilla essence

Mix and sift the dry ingredient well :
240g Flour
100g Corn flour
160g Custard powder

120g Strawberry Jam

Method:
1) Mix the butter and icing sugar for about 1-2 minutes.
2) Add-in egg yolk 1 at a time, vanilla essence then mix for
    another 2 minutes.
3) Lastly, add-in the dry ingredients and continue
    mix with low speed till combined. It well become a very soft dough.
4) Rest for about 20 minutes before mould it.
5) Drop a little jam in the center of the cookies.
6) Bake for 23 minutes at 160 degree Celsius in the middle of the oven.

NOTES:
If prefer to have a crunchy cookies texture, bake for 25 minutes instead.

Yield : 3 small rounded transparent containers
Time : 2 hours
Cost : RM8/ container

Chocolate Chips Cookies

Ingredients:
250g Butter
110g Castor Sugar
110g Brown Sugar
1 Egg (AA size)
1 Egg Yolk (AA size)
2 tsp Vanilla essence
1/2 tsp Salt

Dry ingredients:
250g Flour
11/2 tsp Baking powder
4 tbsp Coco powder
250g-330g Chocolate chips (depending on individual preference)

Optional:
100g-120g Nuts (baked & coarsely chopped)

Method:
1) Cream butter, castor sugar and brown sugar.
2) Gradually add in egg and egg yolk then vanilla essence.
3) Mixed all the dry ingredients well before fold into it; except chocolate chips.
4) Lastly, add in chocolate chips and nuts till well combined.
5) Bake for 20 - 23 minutes at 180 degree Celsius.

Notes:
If only chocolate chips, reduce sugar to 95g each type. Baking time only 20 minutes.

Yield : 2 containers
Preparation time : 2 hours